When I received a farm box including beets, I wanted to find a recipe that would allow me to use not only the popular purple superstar but also the lesser-known leafy sidekick. I've always composted the greens (or, when possible, fed them to my awesome guinea pigs), but I know that they're rockstars nutritionally and are supposedly tasty. They're more tough than most greens that I'm familiar with, so I have to admit that I was a bit intimidated.
When I found Cooking Light's soup recipe, it seemed like a winner. I'm scarfing down my second bowl right now, and I'm impressed. I made a few modifications, but as always, customize away! I served it with lightly toasted sourdough and creamy goat cheese.
Beet Soup with Potatoes and Beet Greens
Serves 6 (or, in my case, 3 servings for one really hungry girl)
Ingredients
1 T. olive oil
1 c. chopped onion
1 c. diagonally sliced carrot
1 1/2 c. finely chopped peeled beets
1 1/2 c. finely chopped red or purple potatoes
1 1/2 c. water
2 T. tomato paste (Didn't have any, so I pureed one tomato in my food processor)
1/8 t. black pepper (I hate black pepper, so I omitted it)
21 oz. vegetable broth (the recipe calls for beef broth, which would give a heartier taste)
1 14.5 oz. can diced tomatoes, undrained (I only had the kind with green chiles, which I liked)
4 c. coarsely chopped beet greens
1 T. brown sugar
Directions
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until tender, stirring frequently.
2. Stir in beets and next 6 ingredients (beets through tomatoes). Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender.
3. Stir in beet greens and sugar; cook 5 minutes.
Slow-cooker directions
Complete Step 1 in a small frying pan. Transfer to slow-cooker, add all ingredients except sugar and greens, and cook on low 5-6 hours. Stir in greens and sugar, cover, and allow to cook until greens are tender (about 15 minutes).
Nutrition Information (per 1 1/3 c. serving): Calories: 135, Fat: 1g, Carbs: 22g, Fiber: 2.8, Protein: 6g
7.18.2011
Zombie Blog
Question: how long must a blogger be away from his or her blog before said blog becomes officially dead? One month? One year? Well, in my case, I'll take my three-month hiatus and call it a temporary death of my blog. Work, play, and the increasingly beautiful San Francisco weather drew me away from my blog, and its youth was not enough to sustain it. Now that I've returned, I'm going to classify my blog as coming back to life, which would make a zombie. Sure, I know that zombies are all hip and stuff now, but I was totally into them before they became popular. Anyway.
My husband and I recently joined Eatwell Farms, a Bay Area-based CSA, or community-supported agriculture. Every week, we receive a box from the Sacramento farm containing a variety of fruit, vegetables, eggs from happy chickens, and the occasional bunch of lavender. For less than the price of a Safeway produce run, we get to experience fresh, organic produce from only a few miles away. For anyone who knows me and my affection for animals that can border on the absurd, it's important to me to only eat eggs that come from "happy" chickens. If I were a chicken, I wouldn't be happy being cooped up (pun actually not intended) in a sad little wire cage, cannibalisticly eating the remnants of my other fellow chickens (it's true, look it up).
The Eatwell chickens get to hang out and enjoy the beautiful sunshine, breeze, and fresh water as they commune with their brothers and sisters. Basically, they get to enjoy a 24/7 free-range chicken party. Knowing this makes me feel pretty darn good about buying their eggs and therefore fighting for the chicken's right to party. But I digress.
Each week, I'm going to find and post a recipe that I've never tried before that incorporates some of the produce that we receive. Some of the items I'm pretty familiar with (squash, strawberries), some I'm familiar with but haven't cooked with much before (beets, basil), and some I've never eaten or didn't even know you could cook (lavender, turnips). I'll stretch my culinary knowledge and share any triumphs (or failures) in the process.
So, I hope you enjoy this resurrection.
My husband and I recently joined Eatwell Farms, a Bay Area-based CSA, or community-supported agriculture. Every week, we receive a box from the Sacramento farm containing a variety of fruit, vegetables, eggs from happy chickens, and the occasional bunch of lavender. For less than the price of a Safeway produce run, we get to experience fresh, organic produce from only a few miles away. For anyone who knows me and my affection for animals that can border on the absurd, it's important to me to only eat eggs that come from "happy" chickens. If I were a chicken, I wouldn't be happy being cooped up (pun actually not intended) in a sad little wire cage, cannibalisticly eating the remnants of my other fellow chickens (it's true, look it up).
The Eatwell chickens get to hang out and enjoy the beautiful sunshine, breeze, and fresh water as they commune with their brothers and sisters. Basically, they get to enjoy a 24/7 free-range chicken party. Knowing this makes me feel pretty darn good about buying their eggs and therefore fighting for the chicken's right to party. But I digress.
Each week, I'm going to find and post a recipe that I've never tried before that incorporates some of the produce that we receive. Some of the items I'm pretty familiar with (squash, strawberries), some I'm familiar with but haven't cooked with much before (beets, basil), and some I've never eaten or didn't even know you could cook (lavender, turnips). I'll stretch my culinary knowledge and share any triumphs (or failures) in the process.
So, I hope you enjoy this resurrection.
4.25.2011
RECIPE: Amazing Veggie Quiche
In our apartment, brunch reigns supreme. I think I've already demonstrated my affection for lentils and passion for thick, chunky soups, but brunch ranks right there for me. One of my all-time favorite brunch dishes comes from Lakewinds Natural Foods in Minnetonka, Minnesota. The combination of spices and vegetables is delicious, and the smooth eggy custard base is decadent but not heavy.
I use a basic frozen pie crust when I make this, but you could easily substitute a homemade version (perhaps whole-wheat?).
Lakewinds Quiche
Serves 12, yield 2 quiches
Ingredients
2 pie crusts, uncooked
1/2 cup sun dried tomato
1 cup mushrooms, sliced
1/2 onion diced
1 15 oz. can artichoke hearts, quartered
1/4 teaspoon thyme
2 tablespoons olive oil
1/2 cup spinach leaves chopped
1 cup milk
3/4 teaspoon dried mustard
dash nutmeg
7 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese shredded
1/4 cup Parmesan cheese shredded
Directions
1. Defrost, bring to room temperature, and unroll pie crusts. Place each crust in a 9" pie pan and crimp edges of dough.
2. Hydrate tomatoes in a bowl of hot water for 5 minutes or until soft. Drain, cool, and cut into mediium size pieces.
3. Sauté onion, mushrooms, and thyme in olive oil until onions are transparent. Add remaining vegetables and sauté 1-2 minutes. In a large bowl, combine milk, eggs, cheeses, and spices. Whisk smooth. Add vegetables and tomatoes.
4. Pour into crusts. Bake at 350°F for 30 - 40 minutes or until the middle of each quiche is set (doesn't wiggle). Cool slightly and serve.
Variation
To make mini quiches, use a muffin pan and cut dough into circles using a cookie cutter or rim of a water glass. Use 1 pie crust per 12 mini quiches, and you will need 3 crusts (36 mini quiches) to use all the filling.
I use a basic frozen pie crust when I make this, but you could easily substitute a homemade version (perhaps whole-wheat?).
Lakewinds Quiche
Serves 12, yield 2 quiches
Ingredients
2 pie crusts, uncooked
1/2 cup sun dried tomato
1 cup mushrooms, sliced
1/2 onion diced
1 15 oz. can artichoke hearts, quartered
1/4 teaspoon thyme
2 tablespoons olive oil
1/2 cup spinach leaves chopped
1 cup milk
3/4 teaspoon dried mustard
dash nutmeg
7 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese shredded
1/4 cup Parmesan cheese shredded
Directions
1. Defrost, bring to room temperature, and unroll pie crusts. Place each crust in a 9" pie pan and crimp edges of dough.
2. Hydrate tomatoes in a bowl of hot water for 5 minutes or until soft. Drain, cool, and cut into mediium size pieces.
3. Sauté onion, mushrooms, and thyme in olive oil until onions are transparent. Add remaining vegetables and sauté 1-2 minutes. In a large bowl, combine milk, eggs, cheeses, and spices. Whisk smooth. Add vegetables and tomatoes.
4. Pour into crusts. Bake at 350°F for 30 - 40 minutes or until the middle of each quiche is set (doesn't wiggle). Cool slightly and serve.
Variation
To make mini quiches, use a muffin pan and cut dough into circles using a cookie cutter or rim of a water glass. Use 1 pie crust per 12 mini quiches, and you will need 3 crusts (36 mini quiches) to use all the filling.
4.21.2011
RECIPE: Golden Gate Bridge Lasagna
I've had my share of tasty veggie lasagnas over the years, from my mom's butternut squash lasagna with a delicate cream sauce to a friend's gourmet vegetable lasagna. They're all worthy variations, and I'll post some in the future. However, I wanted to start out with a basic recipe that my husband and I created a few weeks ago. I'm sure that there are tons of similar recipes out there, but this one can be whipped up in a flash and contains a scant 280 calories per large piece (!!!). Keeping the red pepper raw before baking adds a nice texture and keeps it from becoming mushy.
The title of the lasagna comes from the day we made it. My husband and I were getting ready to make the chilly, foggy, 8-mile round-trip from our apartment across the Golden Gate Bridge and back, but we also wanted to cook something that we could eat throughout the week. So, we assembled the lasagna before our walk and popped it into the over when we got home. It was the perfect thing to scarf down after returning home!
Golden Gate Bridge Lasagna
Serves 12 (or 6 really hungry people)
Ingredients
1 package no-boil lasagna noodles (we like Trader Joe's)
2 jars of your favorite pasta sauce (we like Trader Joe's Arrabiata Sauce for a little spice)
1 15 oz. tub fat-free or low-fat ricotta cheese
2 c. shredded low-fat mozzarella cheese
1/2 c. + 2 T. shredded parmesan/asiago blend
1 heaping t. nutmeg
16 oz. frozen chopped spinach, thawed and drained
3 c. chopped mushrooms, your favorite variety
2 red peppers, seeded and chopped
1 large yellow onion, peeled and finely chopped
6 cloves garlic, peeled and minced
1 T. olive oil
Directions
1. Combine ricotta, mozzarella, and 1/2c. of the parmesan/asiago in a medium bowl. Set aside.
2. Heat olive oil in a large skillet. Add onion, cook on medium heat 3 minutes. Add garlic and mushrooms, and cook until mushrooms are light golden brown and have just started to shrink. Remove from heat and place into a bowl. Set aside.
3. Spray the bottom of a lasagna pan with no-stick spray, and spread a thin layer of sauce over the bottom. Place a layer of lasagna noodles, breaking pieces if necessary to completely cover the layer. Spoon 1/3 of the cheese mixture over the noodles, then 1/3 of the vegetable mixture over the cheese. Sprinkle pieces of the raw red pepper over the cooked vegetable mixture.
4. Continue the sauce-noodles-cheese-veggies-red pepper layers until you run out, finishing with a layer of noodles with sauce on top. Sprinkle with the remaining 2 T. parmesan/asiago blend.
5. Bake uncovered at 350 degrees for 40 minutes or until the top is golden brown and sides are bubbly. Let cool 15 minutes, serve, and enjoy!
The title of the lasagna comes from the day we made it. My husband and I were getting ready to make the chilly, foggy, 8-mile round-trip from our apartment across the Golden Gate Bridge and back, but we also wanted to cook something that we could eat throughout the week. So, we assembled the lasagna before our walk and popped it into the over when we got home. It was the perfect thing to scarf down after returning home!
Golden Gate Bridge Lasagna
Serves 12 (or 6 really hungry people)
Ingredients
1 package no-boil lasagna noodles (we like Trader Joe's)
2 jars of your favorite pasta sauce (we like Trader Joe's Arrabiata Sauce for a little spice)
1 15 oz. tub fat-free or low-fat ricotta cheese
2 c. shredded low-fat mozzarella cheese
1/2 c. + 2 T. shredded parmesan/asiago blend
1 heaping t. nutmeg
16 oz. frozen chopped spinach, thawed and drained
3 c. chopped mushrooms, your favorite variety
2 red peppers, seeded and chopped
1 large yellow onion, peeled and finely chopped
6 cloves garlic, peeled and minced
1 T. olive oil
Directions
1. Combine ricotta, mozzarella, and 1/2c. of the parmesan/asiago in a medium bowl. Set aside.
2. Heat olive oil in a large skillet. Add onion, cook on medium heat 3 minutes. Add garlic and mushrooms, and cook until mushrooms are light golden brown and have just started to shrink. Remove from heat and place into a bowl. Set aside.
3. Spray the bottom of a lasagna pan with no-stick spray, and spread a thin layer of sauce over the bottom. Place a layer of lasagna noodles, breaking pieces if necessary to completely cover the layer. Spoon 1/3 of the cheese mixture over the noodles, then 1/3 of the vegetable mixture over the cheese. Sprinkle pieces of the raw red pepper over the cooked vegetable mixture.
4. Continue the sauce-noodles-cheese-veggies-red pepper layers until you run out, finishing with a layer of noodles with sauce on top. Sprinkle with the remaining 2 T. parmesan/asiago blend.
5. Bake uncovered at 350 degrees for 40 minutes or until the top is golden brown and sides are bubbly. Let cool 15 minutes, serve, and enjoy!
4.13.2011
Bay Area restaurant-a-palooza
I know it's been far too long since I've posted a recipe, but in my defense, I've been eating up a storm in some of the Bay Area's best restaurants! My husband and I are living on a tight budget, so we've foregone dining out with the exception of a celebratory burrito in the Mission or a slice of pizza from Dino's on Fillmore. However, my wonderful in-laws were in town this weekend, and we wanted them to truly taste the town!
If you live in the area or are thinking of visiting, it's good to have a few places in mind that also have meat options in case your friends or relatives prefer a little carne with their meal. I'd love to take everybody I know to Greens in Fort Mason, but curried sweet potato souffles won't please everyone ;) So, here's a quick summary of the places we tried. I'll never be a food critic, but I can just share my opinions (and veggie option availability).
Fresca on Fillmore is an amazing Peruvian restaurant. I ordered the bell pepper stuffed with quinoa risotto, cheese, vegetables, and a spicy cream sauce. I was really excited to get a vegetarian option that wasn't pasta with tomato sauce, and this dish really was up to par. It was served a little bit cold, but I attribute it to the packed restaurant as opposed to the dish itself. The cream sauce is made without chicken broth, so it's a truly vegetarian dish. If you were to skip the sauce, it could be made vegan. My meat-eating compatriots were impressed by the cerviche as well as the sangria!
Scoma's on Fisherman's Wharf is nationally famous for its seafood dishes, but I was interested to find out what the vegetarian options were (and how they tasted). They had the requisite pasta dishes on the menu ($28 for pasta with tomato and basil? Are you serious?), but they also had a vegetarian risotto that looked promising. Our server was happy to check with the kitchen to find out if it was made with vegetable broth, and it was! It was served with perfectly al dente rice, a cornucopia of vegetables, and no cream or cheese at all (I got some parmesan added on the top). A truly vegan risotto is almost impossible to find, but the creaminess inherent in the rice made it a rich dish nonetheless. It's not the highest-protein dish, but it was great for a single meal. Needless to say, the seafood dishes left everyone stunned and raving, especially the sea scallops.
Squat and Gobble in the Marina has always interested me because of its.... unique name. When I heard that it had the best patio brunch in San Francisco, I knew we had to go. Brunch is often a more veggie-friendly meal, but their diverse offering of vegetarian crepes, omelets, pancakes, and breakfast sandwiches gave me a huge smile. I loved how the different omelets are named after San Francisco neighborhoods. I got the Lower Haight and loved the veggies, mozzarella, and pesto (!!!). Although my father-in-law is a generally happy guy, he really couldn't stop raving about this place! Any restaurant that can satisfy a hippie veggie like me and a meat-and-potatoes guy like him gets my stamp of approval :)
That was just a sampling of restaurants we visited, and I have a few I've been meaning to write about (including a Chinese food place that actually lets you know which of their sauces can be made with vegetable broth!). Perhaps I'll post a part two soon :) Enjoy!
If you live in the area or are thinking of visiting, it's good to have a few places in mind that also have meat options in case your friends or relatives prefer a little carne with their meal. I'd love to take everybody I know to Greens in Fort Mason, but curried sweet potato souffles won't please everyone ;) So, here's a quick summary of the places we tried. I'll never be a food critic, but I can just share my opinions (and veggie option availability).
Fresca on Fillmore is an amazing Peruvian restaurant. I ordered the bell pepper stuffed with quinoa risotto, cheese, vegetables, and a spicy cream sauce. I was really excited to get a vegetarian option that wasn't pasta with tomato sauce, and this dish really was up to par. It was served a little bit cold, but I attribute it to the packed restaurant as opposed to the dish itself. The cream sauce is made without chicken broth, so it's a truly vegetarian dish. If you were to skip the sauce, it could be made vegan. My meat-eating compatriots were impressed by the cerviche as well as the sangria!
Scoma's on Fisherman's Wharf is nationally famous for its seafood dishes, but I was interested to find out what the vegetarian options were (and how they tasted). They had the requisite pasta dishes on the menu ($28 for pasta with tomato and basil? Are you serious?), but they also had a vegetarian risotto that looked promising. Our server was happy to check with the kitchen to find out if it was made with vegetable broth, and it was! It was served with perfectly al dente rice, a cornucopia of vegetables, and no cream or cheese at all (I got some parmesan added on the top). A truly vegan risotto is almost impossible to find, but the creaminess inherent in the rice made it a rich dish nonetheless. It's not the highest-protein dish, but it was great for a single meal. Needless to say, the seafood dishes left everyone stunned and raving, especially the sea scallops.
Squat and Gobble in the Marina has always interested me because of its.... unique name. When I heard that it had the best patio brunch in San Francisco, I knew we had to go. Brunch is often a more veggie-friendly meal, but their diverse offering of vegetarian crepes, omelets, pancakes, and breakfast sandwiches gave me a huge smile. I loved how the different omelets are named after San Francisco neighborhoods. I got the Lower Haight and loved the veggies, mozzarella, and pesto (!!!). Although my father-in-law is a generally happy guy, he really couldn't stop raving about this place! Any restaurant that can satisfy a hippie veggie like me and a meat-and-potatoes guy like him gets my stamp of approval :)
That was just a sampling of restaurants we visited, and I have a few I've been meaning to write about (including a Chinese food place that actually lets you know which of their sauces can be made with vegetable broth!). Perhaps I'll post a part two soon :) Enjoy!
3.22.2011
RECIPE: Peterson's Chocolate Zucchini Cake
Ok, I know what you're thinking. Zucchini? In a cake? Gross. Sarah's really gone off the deep end this time... Must've been all those soy products.
Not true. This cake has been my favorite since I was a little girl when my mom first got this recipe from the family-owned Peterson's Produce Stand in Delano, Minnesota. The zucchini adds luscious moisture to the cake without imparting any kind of odd vegetable flavor. Just don't tell people what they're eating until after they've already eaten it ;)
Peterson's Chocolate Zucchini Cake
Serves 10 people (or just me)
Ingredients:
2 c. sugar
3 eggs
1/2 c. milk
3/4 c. canola oil (substitute applesauce for a lower-fat recipe)
2 T. vanilla
1/2 c. cocoa powder
2 1/2 c. flour
2 c. grated zucchini1 1/2 t. baking powder
1 t. salt
Directions:
1. Preheat oven to 350 degrees. Combine sugar, eggs, vanilla, cocoa, oil, and milk in a large bowl.
2. Combine flour, baking powder, and salt.
3. Add dry ingredients to wet ingredients until just blended.
4. Stir in zucchini.
5. Pour into a 9"x12" baking dish sprayed with cooking spray, or if you're feeling especially Minnesotan, use a bundt pan.
6. Bake for 1 hour.
Not true. This cake has been my favorite since I was a little girl when my mom first got this recipe from the family-owned Peterson's Produce Stand in Delano, Minnesota. The zucchini adds luscious moisture to the cake without imparting any kind of odd vegetable flavor. Just don't tell people what they're eating until after they've already eaten it ;)
Peterson's Chocolate Zucchini Cake
Serves 10 people (or just me)
Ingredients:
2 c. sugar
3 eggs
1/2 c. milk
3/4 c. canola oil (substitute applesauce for a lower-fat recipe)
2 T. vanilla
1/2 c. cocoa powder
2 1/2 c. flour
2 c. grated zucchini1 1/2 t. baking powder
1 t. salt
Directions:
1. Preheat oven to 350 degrees. Combine sugar, eggs, vanilla, cocoa, oil, and milk in a large bowl.
2. Combine flour, baking powder, and salt.
3. Add dry ingredients to wet ingredients until just blended.
4. Stir in zucchini.
5. Pour into a 9"x12" baking dish sprayed with cooking spray, or if you're feeling especially Minnesotan, use a bundt pan.
6. Bake for 1 hour.
RECIPE: Mama Carrie's Baked Custard
This dish goes especially well with the split pea soup recipe below. It's simple, warming, filling, and delicious as a cold breakfast the next day. It can be helpful to have a second person on hand to help hold the bowl of scalded milk while you whisk it into the egg mixture, but my mom manages to do it by herself!
She uses 1% milk for the recipe, which works just fine, but use whole milk if you feel like being extra decadent ;) I've never tried it with skim, but I'd imagine it would work just fine.
Mama Carrie's Baked Custard
Serves 4-6
Ingredients:
6 eggs
4 cups 1% milk
2/3 c. sugar
1 t. vanilla
grated nutmeg
Directions:
1. Preheat oven to 350 degrees. Place a few inches of water into a pie pan or other glass baking dish and place in the oven to serve as the water bath.
2. Scald milk on stove top or microwave. Milk should be steaming but not boiling.
3. While milk is heating, whisk eggs in a casserole or baking dish (I use a round Corningware dish). Slowly whisk in scalded milk. Add sugar and vanilla, stirring well. Grate nutmeg on top.
4. Place custard dish in water bath. Bake 55-65 minutes or until knife inserted in the center of custard comes out clean.
She uses 1% milk for the recipe, which works just fine, but use whole milk if you feel like being extra decadent ;) I've never tried it with skim, but I'd imagine it would work just fine.
Mama Carrie's Baked Custard
Serves 4-6
Ingredients:
6 eggs
4 cups 1% milk
2/3 c. sugar
1 t. vanilla
grated nutmeg
Directions:
1. Preheat oven to 350 degrees. Place a few inches of water into a pie pan or other glass baking dish and place in the oven to serve as the water bath.
2. Scald milk on stove top or microwave. Milk should be steaming but not boiling.
3. While milk is heating, whisk eggs in a casserole or baking dish (I use a round Corningware dish). Slowly whisk in scalded milk. Add sugar and vanilla, stirring well. Grate nutmeg on top.
4. Place custard dish in water bath. Bake 55-65 minutes or until knife inserted in the center of custard comes out clean.
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