September 27, 2009
· Filed under Autumn, Main Dish, Summer · Tagged carrots, green beans, rice noodles, summer squash, zucchini
Posted by Lisa
Pad Thai with Vegetables
I love Thai food, unfortunately I’m usually disappointed with the results when I try to recreate dishes at home. They typically come out well enough, but are lacking something. This pad thai was fantastic. After all the vegetables and sauces are prepped, everything comes together very quickly. I used tofu in this one. I think that unfermented soy is not a healthy food, but my 2/3 of my kids really enjoy tofu and I think for a fast meal, it isn’t as bad as alternatives. I figure that eating it once a year isn’t going to kill us. I would typically use 1/2 lb of shrimp or some finely sliced beef, chicken or pork. Substitute whatever vegetables you have on hand in this dish and take advantage of its versatility!
Pad Thai with Vegetables
adapted from this recipe
printable recipe
Sauce
- 4 tablespoons tamarind pulp
- 4 tablespoons brown sugar
- 4 tablespoons lime juice
- 4 tablespoons shoyu or low sodium soy sauce
Chili-Vinegar Sauce
- 1/3 cup brown rice or rice wine vinegar
- 1/2-1 teaspoons sambal olek or chili flakes
- 1/2-1 teaspoon sugar, or other sweetener like agave nectar
Pad Thai
- 1 lb dry Thai rice noodles
- several tablespoons coconut oil or beef tallow
- 15 large green beans, cut into ½ inch pieces
- 2 thin carrots, cut in half and thinly sliced
- 1 medium summer squash or zucchini, quartered and sliced thinly
- 3 eggs, whisked
- 1/2-1 lb cubed tofu, peeled and deveined shrimp, or thinly sliced meat or chicken
- 5 red scallions, sliced
- 1 cup fresh mung bean sprouts
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
Cook the rice noodles according to the package directions. Set aside.
Whisk sauce ingredients together and set aside. Whisk chili-vinegar sauce ingredients together and set aside.
Heat 1 tablespoon of oil, in a large wok set over high heat. When a whisper of smoke shows, add in the carrots and green beans. Toss constantly with a large spatula for 1-2 minutes. Add squash and sauté until vegetables are browning and crisp tender. Push the vegetables up the side of the wok and pour the whisked egg into the bottom. Stir the egg constantly for 1 minute, or until scrambled. Toss the cooked vegetables back in with the egg. Remove mixture from pan and keep warm. Add 1 tablespoon of oil to pan and toss tofu, shrimp or meat for a couple of minutes, until it is nearly cooked (or in the case of tofu, beginning to turn golden). Add in the mung bean sprouts, scallions, ginger, and garlic. Toss constantly for 1 minute more. Remove and add to the vegetables from the pan and set aside.
Immediately re-heat the wok with the remaining tablespoon of oil. When hot, add in the rice noodles and toss constantly, pressing the noodles to the side of the wok to slightly brown and sear. Toss for about 1-2 minutes, add the vegetables and meats/tofu back in along with the sauce, and toss 1 minute more to combine. Serve hot with lime wedges and the chili-vinegar sauce.
September 16, 2009
· Filed under Summer · Tagged apples, blueberries, breakfast, oats, peaches
Posted by Lisa
My aunt made this hearty breakfast treat for us when she was visiting this summer. She got the recipe from a bed and breakfast that they visited in the past and I altered it slightly. This is the time of year when peach and apple seasons overlap so both can be used at their peak of freshness with the addition of some blueberries that we froze earlier this summer this can be made with all local fruit. We top our with a generous amount of fresh, raw milk.
Baked Oatmeal
printable recipe
- 3 cups rolled oats
- 1/2 cup sucanat or rapadura
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs, lightly beaten
- 1 cup milk
- 1/2 cup melted butter or oil
- 3/4 cup chopped apple
- 1/3 cup chopped peach
- 1/3 cup blueberries
- additional milk for serving
In a large bowl, combine oats, sugar, baking powder, salt and cinnamon.
Combine eggs, milk, and butter. Add to dry ingredients and gently stir in fruit.
Pour into an 8″ square baking dish. Bake uncovered at 350 degrees for 35 to 40 minutes or until a knife inserted near center comes out clear.
Serve with milk if desired.
*I typically double this recipe and bake in a 9″ x 13″ baking dish.
September 14, 2009
· Filed under Autumn, Side/Salad, Summer · Tagged beets, quinoa
Posted by Lisa
Quinoa and Beet Salad
When our friends invited us to dinner recently, my friend served a salad of quinoa and beets, which I had never considered combining before. This is an interesting combination because, although quinoa is typically thought of as a grain, it is actually related to beets, Swiss chard and spinach. Quinoa is a very nutritious foods with high levels of complete protein, magnesium, iron, copper and phosphorus.
I found some Gorgonzola at a great price, so I decided to add it to my friend’s version of the salad. When I typically make a salad like this, I will dress it with a vinaigrette, but this time I left the vinegar out because the Gorgonzola is a nice sharp contrast to the beets and I really didn’t want their sweet and earthy flavor over-powered. If you prepare the quinoa and beets before hand, like my more organized friend does, this comes together very quickly for dinner. If you don’t have Gorgonzola on hand or you aren’t a fan of blue cheese, I am sure that feta would be a wonderful substitute.
Quinoa and Beet Salad
printable recipe
- 1 1/2 pound beets, steamed, cooled and diced
- 3 cups cooked quinoa, cooled
- 1/4 teaspoon sea salt
- freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons crumbled Gorgonzola cheese
Gently combine all ingredients in a medium sized bowl, adjust seasonings and serve at room temperature.
September 13, 2009
· Filed under Side/Salad, Summer · Tagged cucumbers, pickles, preserved foods
Posted by Lisa
Refrigerator Garlic Dills
These are not only my family’s favorite pickles, but they are fondly remembered by friends, even years after I have given them out! I tried a different pickling recipe last year, which were liked well enough, but these are still the favorites around here. These pickles stay crunchier because they aren’t canned in a hot water canner and they must be refrigerated. They are very garlicky and have a spicy kick. During the years when we didn’t have a second refrigerator, I stopped making them. Now that we have one again, I’m making them, much to the delight of my family. I got this recipe from The Oregonian many years ago. I am making these from pickling cucumbers I grew myself, because that’s one thing I did manage to get planted this year.
Jan’s Refrigerator Garlic Dills
printable recipe
- 4 quarts pickling cucumbers, rinsed well
- 16 large cloves garlic, peeled and sliced
- 4 heads fresh dill heads, halved
Brine:
- 1 quart cider vinegar (4 cups)
- 1 quart water (4 cups)
- 1/4 pickling spices
- 1/3 cup pickling salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground turmeric
- 1 cup chopped fresh dill heads
- 16 whole peeled cloves garlic, sliced
Wash 4 quarts or 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Pack the cucumbers into the jars, leaving 1/2″ head space. Divide the sliced pieces of garlic and halved heads of fresh dill among the jars.
To make the brine: Combine vinegar, water, pickling spices, salt, sugar, turmeric and 1 cup chopped fresh dill in a non-aluminum pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Put 4 cloves of garlic into each jar. Strain off the seasonings from the brine then ladle the hot brine into one jar at a time, leaving 1/4″ head space. Wipe jar rim with a clean cloth. Attach lid. Fill and close remaining jars. Let cool to room temperature, then store in the refrigerator.
The pickles are ready to use after 3 to 4 days of aging, but they will continue to improve for several weeks. They keep, refrigerated, for about one year.
For storage at room temperature: Process filled jars in a boiling water canner 10 minutes for pints, 15 minutes for quarts.
September 10, 2009
· Filed under Autumn, Side/Salad, Summer · Tagged bell peppers, corn
Posted by Lisa
Corn Fritters
I love these fritters. They are fairly light, but not airy. They have substance like a fritter should have. Chock full of corn and bits of sweet pepper, they taste like summer. You have to use fresh corn from the cob in these fritters or the result will be a sad cousin of these tasty corn treats. I have been making these for several years and I believe I got the original recipe from Magpie Eats, but I have modified it to reflect my laziness preferences. I frequently take these to late summer and early fall potlucks and I usually get at least one serious request for the recipe.
Corn Fritters
printable recipe
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/4 cup olive oil or melted butter
- 1/2 cup water
- 2 eggs
- 1 red bell pepper, finely diced
- 1 clove garlic, minced
- 3-5 ears of corn
- Salt and freshly ground black pepper
- Olive or coconut oil or butter for frying
Remove corn from cobs and set aside. Mix flour and baking powder in a large bowl. Add remaining ingredients to flour mixture along with salt and pepper to taste. Mix gently, but thoroughly.
Heat a large cast iron griddle over medium high heat. Thinly coat with your preferred oil. Spoon batter onto griddle to make fritters about 3-4″ across. Cook until set and browned. flip and continue cooking until other side is browned. Place on plate and cook remaining batter. Eat while warm.
Sour cream, salsa or marinara sauce are great condiments to serve with these fritters.
September 9, 2009
· Filed under Autumn, Main Dish, Summer · Tagged beef, eggplant, stew, tomatoes
Posted by Lisa
Tunisian Beef with Eggplant
This stew certainly isn’t a looker, but many stews aren’t. Do let that fool you, though. The combination of flavors and textures in this stew is superb. The meat is tender and meaty, the eggplant silky and rich, the almonds firm and unexpected and then the apricots just kind of melt into a subtle sweet undertone. This was fantastic the day after I made it, so I would recommend letting it rest for a day to let the flavors marry. It was also delicious the night I made it, but it was really over the top then next day. I served it over couscous, but it would be good plain or served over steamed rice. I would imagine that you could leave the meat out and still have a wonderfully hearty stew. With a fall coolness in the air most evenings, stews are a welcome dish these days.
Tunisian Beef with Eggplant
printable recipe
- 1 1/2 pounds beef round steak or other inexpensive cut
- 2 medium eggplants, cut into 1″ cubes
- sea salt
- About 4 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon cumin seeds
- 2 cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 2 (14 ounce) cans of tomatoes, chopped (or equivalent of fresh tomatoes)
- About 4 cups beef stock
- 2/3 cups whole almonds
- 1/2 cup unsulfured dried apricots, chopped
- A small bunch of cilantro, finely chopped
- Salt and freshly ground black pepper
Toss the eggplant chunks with fine salt and leave in a colander to drain. Meanwhile, in a heavy-based flame-proof casserole or Dutch oven, heat half the olive oil and brown the meat in it in batches, setting it aside when it is done. Add a little more oil if necessary, then add the garlic, onion, and celery, and sweat until tender. Pound the cumin and cloves together in a mortar and pestle and add to the sweating vegetables with the coriander, ginger and one teaspoon sea salt. Stir well and cook for a couple more minutes. Add the tomatoes, turn up the heat a little, and simmer, stirring occasionally, until you have a thick, pulpy sauce.
Add the beef, pour in enough stock to cover, and mix well. Bring to a trembling, gentle simmer, and cook very gently, on top of the stove covered with its lid for 1 hour.
Quickly rinse the eggplant chunks and pat dry with a kitchen towel or paper towels. Heat another tablespoon or so of olive oil and stir-fry the eggplants until nicely browned. Add to the casserole with the almonds and apricots and stir everything together gently but thoroughly. Return the casserole to the stop top for another good hour, or longer, until both the meat and the eggplants are completely tender.
Grind some fresh pepper into the stew, adjust the seasoning and stir in the cilantro. Leave for 15 to 20 minutes to absorb this last flavoring, then serve, with couscous or plain boiled rice.
*I adapted this dish from this recipe.
