I think it is finally true - we are finally in spring! I went out to vegetable garden yesterday to see what kind of disarray it was in and to my surprise some yummy things were popping their heads up. The asparagus has finally started to grow (now for anyone who does not know/grow asparagus - it comes back up every year for about 25-30 years before it 'retires'), some of the herbs were coming back to life and a few scallions (green onions) who must have been planted last fall and never germinated have decided that they will bust through the earth also. So I gathered myself 4 spears of asparagus, a hand full of chives, 2 scallions and a handful of dandelion greens (that great weed which just runs rampant around yards - we don't use any chemicals at our house on the lawns or gardens so picking the greens is safe for me, but you need to be careful if you use a lawn company to work in your yard!!) I brought my loot inside and made myself this great spring dinner. It does make a lot - so sharing is great or make 1/2 the amount.
2 scallions, sliced
4 spears asparagus, sliced (I did not cook them because they are quite fresh, young and tender)
1/2 cup chopped chives
1 cup dandelion greens
1/2 cup frozen corn
1 cup frozen cauliflower
1/3 cup brown lentils
1/4 cup walnuts
1 oz asiago cheese, shredded
2 tablespoons pesto sauce (see recipe under 'sauce' link)
2 tablespoons balsamic vinegar
1. Place lentils in a pot of water and bring to a boil. Let cook about 15 minutes until al dente. Add frozen vegetables to thaw and cook about 5 minutes more. Strain.
2. Place lentil mix on top of garden items in a bowl. Mix pesto into lentil mix, drizzle vinegar over the top and then cheese. Mix.
ENJOY!
Monday, April 29, 2013
Tuesday, April 23, 2013
Local Produce, when is that item actually in season?
Ever wonder when your favorite produce item would actually be available if you could only buy it in season from a local grower? Farm Fresh RI has put together a great map, check it out before you head to the grocery store or farmers' market, you might be shocked to learn that some things really have a very short growing season!
Farm Fresh RI Produce Map
Farm Fresh RI Produce Map
Monday, April 22, 2013
Ricotta Gnocchi
Gnocchi are little dumplings served more like an Italian pasta with sauce then like a Polish dumpling which would be stuffed. Well made gnocchi are soft, light in texture, but rich in flavor from the egg used to make them. More times then not, you will see them made from potato, but ones made from ricotta cheese are my favorites and might be the most favorite thing that I make for my friend Leia. This one's for you Lady Leia! (My bari friends, this is probably not appropriate for you, as they are a bit chewy and can come out heavy.)
1 pound ricotta cheese
1 cup (approx) all purpose flour
1 egg
1/4 cup Parmesan cheese
1 tablespoon melted butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place a fine grain strainer in a bowl (be sure the strainer doesn't touch the bottom of the bowl). Dump the ricotta into strainer. Cover and let sit in ice box for 1 hour to remove any excess liquid from cheese. Discard any excess liquid.
2. Put ricotta in bowl, add 1/2 cup flour and all other ingredients. Mix dough (be sure to use only one hand so that you keep the other hand clean/dry. Add more flour as you mix dough until you can form it into a ball that holds its shape, but that is still sticky. I frequently will use more then the 1 cup of flour to do this. Once dough is formed. Cover it in the bowl and chill in ice box another 30 minutes.
3. Remove from ice box. Divide dough into 4 equal sized portions. Starting with one portion, roll it into a log shape that is about the size of penny in diameter (you will need to dust the counter top with flour to be able to do this). Once you have it rolled into a dowel looking like object, cut the gnocchi about 1/2" wide. Place each little gnocchi in rows on a cookie sheet dusted with flour. Repeat until all gnocchi are cut. Cover and place in ice box until ready to cook (up to 24 hours).
4. To cook - boil a pot of water (like you would for pasta). On the burner next to the water set up your next cooking station which is a saute pan with about 1 tablespoon of butter in it. Working in batches, place some of the gnocchi into the boiling water, DO NOT STIR (when you do this, turn on the heat under saute pan to medium and let butter melt and heat up). Let gnocchi cook for about 4 minutes, if you do not see them starting to rise to surface take a spoon and carefully scrape it across the bottom of pan to release the gnocchi. As they start to rise to the surface, remove them from water with a strainer or slotted spoon and place into melted butter. You will let them brown in the butter on all sides and then they are ready to be put into ta serving dish. Now put more gnocchi into water as the first batch is browning, repeat these two steps, adding more butter to the pan for each browning session until all gnocchi are cooed. (I like to have a helper at this point to brown the gnocchi - this is usually Leia's job! so that the browning gnocchi don't burn and so that the boiling ones don't overcook).
Serve with a sauce like a meat ragu or with roasted vegetables
ENJOY!
1 pound ricotta cheese
1 cup (approx) all purpose flour
1 egg
1/4 cup Parmesan cheese
1 tablespoon melted butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place a fine grain strainer in a bowl (be sure the strainer doesn't touch the bottom of the bowl). Dump the ricotta into strainer. Cover and let sit in ice box for 1 hour to remove any excess liquid from cheese. Discard any excess liquid.
2. Put ricotta in bowl, add 1/2 cup flour and all other ingredients. Mix dough (be sure to use only one hand so that you keep the other hand clean/dry. Add more flour as you mix dough until you can form it into a ball that holds its shape, but that is still sticky. I frequently will use more then the 1 cup of flour to do this. Once dough is formed. Cover it in the bowl and chill in ice box another 30 minutes.
3. Remove from ice box. Divide dough into 4 equal sized portions. Starting with one portion, roll it into a log shape that is about the size of penny in diameter (you will need to dust the counter top with flour to be able to do this). Once you have it rolled into a dowel looking like object, cut the gnocchi about 1/2" wide. Place each little gnocchi in rows on a cookie sheet dusted with flour. Repeat until all gnocchi are cut. Cover and place in ice box until ready to cook (up to 24 hours).
4. To cook - boil a pot of water (like you would for pasta). On the burner next to the water set up your next cooking station which is a saute pan with about 1 tablespoon of butter in it. Working in batches, place some of the gnocchi into the boiling water, DO NOT STIR (when you do this, turn on the heat under saute pan to medium and let butter melt and heat up). Let gnocchi cook for about 4 minutes, if you do not see them starting to rise to surface take a spoon and carefully scrape it across the bottom of pan to release the gnocchi. As they start to rise to the surface, remove them from water with a strainer or slotted spoon and place into melted butter. You will let them brown in the butter on all sides and then they are ready to be put into ta serving dish. Now put more gnocchi into water as the first batch is browning, repeat these two steps, adding more butter to the pan for each browning session until all gnocchi are cooed. (I like to have a helper at this point to brown the gnocchi - this is usually Leia's job! so that the browning gnocchi don't burn and so that the boiling ones don't overcook).
Serve with a sauce like a meat ragu or with roasted vegetables
ENJOY!
Tuesday, April 16, 2013
Great new find - BABY KALE
So while shopping the other day and looking for salad greens, I reached for my staple arugula and saw a container of Olivia's Organics baby kale .
Baby kale? Really? I know that full grown kale can be tough and is usually best in a stew or braised (or as the garnish with an orange slice on your restaurant plate) but I thought, what the heck, I'll give it a try. Last night I made this simple salad with it that was excellent. The greens were very tender and had a flavor part way between arugula and baby spinach. They weren't peppery like the arugula but had a similar flavor. Try it out for yourself!
Salad Fixins:
Baby kale
Sliced radishes
Red pepper slices
Strawberry slices
Asiago cheese, shredded (I used about 2oz)
Chick peas
Dressing: (I just make a batch of this [about 1 cup] and leave it in the ice box)
Juice of 1 lemon
1 teaspoon dijon mustard
1/4 teaspoon dried thyme
fresh ground pepper
1 large clove garlic chopped and then mushed into paste with salt
2/3 cup extra virgin olive oil
**whisk all together
Baby kale? Really? I know that full grown kale can be tough and is usually best in a stew or braised (or as the garnish with an orange slice on your restaurant plate) but I thought, what the heck, I'll give it a try. Last night I made this simple salad with it that was excellent. The greens were very tender and had a flavor part way between arugula and baby spinach. They weren't peppery like the arugula but had a similar flavor. Try it out for yourself!
Salad Fixins:
Baby kale
Sliced radishes
Red pepper slices
Strawberry slices
Asiago cheese, shredded (I used about 2oz)
Chick peas
Dressing: (I just make a batch of this [about 1 cup] and leave it in the ice box)
Juice of 1 lemon
1 teaspoon dijon mustard
1/4 teaspoon dried thyme
fresh ground pepper
1 large clove garlic chopped and then mushed into paste with salt
2/3 cup extra virgin olive oil
**whisk all together
Monday, April 15, 2013
Cheese Cake with Strawberries
Its almost time for spring strawberries! The last of Florida's harvest will be coming this month and then it is time for the local berries to take center stage in late May - early June. Here is a head start on what to look forward to preparing for late spring picnics!
(slightly modified) from Abby Shelton
2 cups Greek yogurt, non fat, plain (Fage probably has the best texture for this)
1/2 cup low fat cream cheese like Neufchatel
1 teaspoon vanilla
3/4 cup strawberries (fresh or frozen)
3 each, fresh strawberries sliced
4 graham crackers crushed
1. Let cream cheese sit at room temp until soft. Then whisk together yogurt, cream cheese and vanilla either by hand or in a mixer.
2. Puree 3/4 cup strawberries (with 1 tablespoon water if they seem really thick) and then pour evenly over the yogurt mixture. Using a rubber spatula, fold strawberries in to create a swirl through yogurt mix.
3. Spoon about 1/4 cup into a serving dish, top with a sliced strawberry and 1 crumbled graham cracker.
ENJOY!
In 1/4cup: 7 grams protein
(slightly modified) from Abby Shelton
2 cups Greek yogurt, non fat, plain (Fage probably has the best texture for this)
1/2 cup low fat cream cheese like Neufchatel
1 teaspoon vanilla
3/4 cup strawberries (fresh or frozen)
3 each, fresh strawberries sliced
4 graham crackers crushed
1. Let cream cheese sit at room temp until soft. Then whisk together yogurt, cream cheese and vanilla either by hand or in a mixer.
2. Puree 3/4 cup strawberries (with 1 tablespoon water if they seem really thick) and then pour evenly over the yogurt mixture. Using a rubber spatula, fold strawberries in to create a swirl through yogurt mix.
3. Spoon about 1/4 cup into a serving dish, top with a sliced strawberry and 1 crumbled graham cracker.
ENJOY!
In 1/4cup: 7 grams protein
Wednesday, April 10, 2013
Beef Satay with Peanut Sauce
Abby Shelton does it again!
1.5 pounds Sirloin tip steak, cut into 2" cubes (you could use chicken also or shrimp)
1/4 cup rice wine vinegar
juice of 1 orange
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup water
1/2 cup peanut butter (remember to use natural! either creamy or chunky is fine!)
1/2 cup 1% milk
1/2 tablespoon red pepper flakes (because some like it is HOT!)
2 green onions (otherwise known as scallions), sliced thinly
1. Mix OJ, vinegar, water, salt and black pepper in a bowl. Place steak into marinate and let soak for 1 hour at least.
2. While steak marinates, prepare the sauce. Combine peanut butter, milk and red pepper flakes in a bowl. You can change the thickness by adding more milk or the spiciness by adding more red pepper.
3. Once steak has marinated, remove the meat and pat dry, save the liquid.
4. Heat a saute pan over medium-high, spray lightly with cooking spray. Place meat in pan and let brown until meat easily pulls off bottom of pan, flip and repeat until all sides are cooked. ***
5. When you flip meat to its final side, add half of the marinate to pan. Stir briskly, scrapping up any brown bits stuck to the bottom of the pan. Remove meat from pan.
6. Serve beef topped with peanut sauce and some slices of green onion.
**If using shrimp cook only about 3 minutes total but do flip the shrimp half way through - when you flip them add the marinate
ENJOY!
1.5 pounds Sirloin tip steak, cut into 2" cubes (you could use chicken also or shrimp)
1/4 cup rice wine vinegar
juice of 1 orange
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup water
1/2 cup peanut butter (remember to use natural! either creamy or chunky is fine!)
1/2 cup 1% milk
1/2 tablespoon red pepper flakes (because some like it is HOT!)
2 green onions (otherwise known as scallions), sliced thinly
1. Mix OJ, vinegar, water, salt and black pepper in a bowl. Place steak into marinate and let soak for 1 hour at least.
2. While steak marinates, prepare the sauce. Combine peanut butter, milk and red pepper flakes in a bowl. You can change the thickness by adding more milk or the spiciness by adding more red pepper.
3. Once steak has marinated, remove the meat and pat dry, save the liquid.
4. Heat a saute pan over medium-high, spray lightly with cooking spray. Place meat in pan and let brown until meat easily pulls off bottom of pan, flip and repeat until all sides are cooked. ***
5. When you flip meat to its final side, add half of the marinate to pan. Stir briskly, scrapping up any brown bits stuck to the bottom of the pan. Remove meat from pan.
6. Serve beef topped with peanut sauce and some slices of green onion.
**If using shrimp cook only about 3 minutes total but do flip the shrimp half way through - when you flip them add the marinate
ENJOY!
Monday, April 8, 2013
Mini Quiches
With the dawn of a new term comes fabulously creative new students! The next few recipe postings will be from our newest student Abby Shelton, who is looking to join the Food Corps upon graduation in May. Food Corps is like the Peace Corps, but it works with people in the USA to ensure that everyone has access to nourishing food and that no one goes hungry.
6 egg whites
3 egg yolks
1/2 cup 1% milk
1/2 teaspoon ground black pepper
1 teaspoon mustard (I like Dijon best but you could use whatever you favorite is!)
1/2 cup sliced mushrooms
1/2 cup sliced onions
1 cup baby spinach leaves, chopped
2 tablespoons Parmesan cheese
1 teaspoon olive oil
1. Preheat oven to 325 degrees.
2. Crack 6 eggs, remove 3 of the yolks. Then whisk eggs together with milk and mustard.
3. Saute mushrooms and onions in pan with 1 teaspoon olive oil. When the onions and mushrooms are nearly done (soft) add spinach and let cook another 2 minutes. Remove from heat and let cool.
4. Spray a non-stick muffin tin with cooking spray.
5. Once vegetables are cool, add them to the eggs and mix well. Then add about 1/4 cup of egg mixture into each muffin well.
6. Bake until fully set in center, about 25 minutes. Remove from pan and ssprinkle with cheese.
Enjoy!
6 egg whites
3 egg yolks
1/2 cup 1% milk
1/2 teaspoon ground black pepper
1 teaspoon mustard (I like Dijon best but you could use whatever you favorite is!)
1/2 cup sliced mushrooms
1/2 cup sliced onions
1 cup baby spinach leaves, chopped
2 tablespoons Parmesan cheese
1 teaspoon olive oil
1. Preheat oven to 325 degrees.
2. Crack 6 eggs, remove 3 of the yolks. Then whisk eggs together with milk and mustard.
3. Saute mushrooms and onions in pan with 1 teaspoon olive oil. When the onions and mushrooms are nearly done (soft) add spinach and let cook another 2 minutes. Remove from heat and let cool.
4. Spray a non-stick muffin tin with cooking spray.
5. Once vegetables are cool, add them to the eggs and mix well. Then add about 1/4 cup of egg mixture into each muffin well.
6. Bake until fully set in center, about 25 minutes. Remove from pan and ssprinkle with cheese.
Enjoy!
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