Tag Archives: fresh

Asian Style Rice Salad with Snap Peas

IMG_05921 cup brown rice; cooked till tender
4-5 cups snap (or snow) peas; strings removed and cut into bite size pieces
2 scallions; finely chopped
8 garlic scapes; minced OR 1 clove garlic; crushed
1 bunch (1 cup) fresh cilantro; chopped
1 small bunch (1/4 cup) fresh lemon basil; chopped
1/2-1 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
juice from 1 lime (3 Tablespoons)
1 teaspoon toasted sesame oil
2 Tablespoons canola oil
1/4 cup slivered almonds

Combine all ingredients in a bowl and mix well. Place in a glass or ceramic bowl, cover and refrigerate to chill if the rice is still warm. Serve as a delicious side (I prepared this salad as a side for seared/broiled tuna steaks with Asian inspired dipping sauces) or refreshing lunch along with salad greens.

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Thanksgiving Recipes

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CREAM OF BUTTERNUT SQUASH SOUP

DINNER ROLLS or FRESH BAKED BREAD with cheese platter

SALAD GREENS served with
MAMMA’S HOUSE VINAIGRETTES  (red wine and balsamic)
1 clove garlic; crushed
1 teaspoon sea salt
1/4-1/2 teaspoon fresh ground black pepper
1/2 cup vinegar of choice or fresh pressed lemon juice
1 cup extra virgin olive oil

Mix all ingredients together. Mix or shake before each use. Store at room temperature.

GRANDMA PIETRI’S TURKEY
Per 1 lb of turkey

1 clove garlic; crushed
3/4 teaspoon oregano
3/4 teaspoon sea salt
1 teaspoon extra virgin olive oil
1/2 teaspoon red wine (or more to achieve the paste consistency)

The night before roasting the turkey- Remove the neck and giblets from the turkey and rinse inside and out then pat dry. Make a paste with the above ingredients. Rub the paste all over the turkey, inside and out, place in a basin/container, cover and refrigerate.

Preheat oven to 300-325. An 8-12 lb turkey will take 2 ¾ to 3 hours to cook; plan accordingly. Place the turkey on a rack in a broiling pan and pour 1 cup water into the pan. **if making Rik’s gravy read the recipe below to put vegetables in the pan as well** Place a lid over the pan -or- loosely “tent” the turkey with aluminum foil. Do not baste the turkey and do not open the oven door. Remove the lid/foil for the last hour so the turkey browns. The meat thermometer should read 165°F when inserted in the breast meat it is good practice to double check the turkey timer. When the turkey is done remove from the oven and pan and place on the cutting board and cover with the foil for 20 minutes before carving.

Note- Grandma Pietri roasts the turkey without a rack, allowing it to sit in its own juices and keeps it covered the whole time. She bastes the turkey every couple of hours for the duration of the bake time. My brother Rik, cook extraordinaire, gave me the “rack don’t baste” recommendation.

RIK’S GRAVY
neck and giblets (excluding liver) from the turkey
1 celery stalk; coarsely chopped
1 carrot; coarsely chopped
1 onion; pealed and quartered

3 tablespoons fat from oven-roasted turkey drippings
1 cup giblet broth/water
3 tablespoons all purpose flour (rice flour for gluten free)
1/2 teaspoon sea salt; more to taste
freshly ground black pepper

Place the giblets (minus the liver), celery, carrot and onion into the pan under the turkey with water to keep it from burning. After the turkey is finished baking strain the vegetables and poultry drippings through a sieve into a large (at least 4 cups) measuring cup. Deglaze the roasting pan with 1 cup broth/water, stirring until the crusty brown bits are loosened and pour the liquid through the sieve with the other pan drippings. Over medium heat, spoon 3 tablespoons fat from the poultry drippings (floats to the top of the measuring cup) into a 2-quart saucepan. Whisk flour and sea salt into the heated fat and continue to cook and stir until the flour turns golden brown. Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add the remaining broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings and broth mixture. Cook and stir until the gravy simmers and is slightly thick. Season with more salt and fresh ground black pepper to taste.

STUFFING STRAIGHT FROM “THE JOY OF COOKING”
1 lb sliced firm white sandwich, French or Italian bread including crusts cut into 1/2″ pieces (*gluten free bread works great too)
4-8 Tablespoons butter
2 cups chopped onion
1 cup finely chopped celery
1/4-1/2 cup fresh parsley; minced
1 teaspoon dried sage (1 Tablespoon fresh; minced)
1 teaspoon dried thyme (1Tablespoon fresh; minced)
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3-1 cup stock (I use vegetarian so all can enjoy but the original recipe calls for chicken)
1-2 large eggs; well beaten

Preheat oven to 400, prepare bread, arrange on baking sheet in a single layer and toast until golden brown. Remove toasted bread cubes from oven and pour into a large bowl.

Preheat a large skillet to medium-low and sauté onions and celery in butter until tender, about 5 minutes. Remove from heat and stir in herbs and spices. Pour over the bread cubes and stir to combine well. Add stock and egg a little at a time so the stuffing is moist but not packed together.

Turn mixture into a shallow butters baking dish and bake at 350 until the top has formed a crust and the stuffing is heated through, 25-40 minutes.

MAMMA’S SWEET POTATO BAKE
3 fresh sweet potatoes; pealed and boiled till tender
17 oz can apricot halves with syrup drained and reserved
1 1/4 cups brown sugar
1 1/2 tablespoons cornstarch
1 teaspoon grated orange peel (be sure to stub skin well and use organic if possible)
1/4 teaspoon sea salt
1/8 teaspoon cinnamon
1/2 cup pecan halves

Preheat oven to 375ºF.

Slice cooked sweet potatoes into 3/4 “ thick rounds. Arrange sliced sweet potatoes in a buttered 10x6x3/4” pan in an even layer. Cook and simmer reserved syrup, brown sugar, cornstarch, orange peel, salt, and cinnamon for 3 minutes. Add the apricot halves and pecans and simmer for an additional 2 minutes. Pour the mixture over the sweet potatoes and bake for 25 minutes.

MASHED POTATOES (with skins if organic)
Scrub 8-10 organic potatoes (otherwise peel), place in a large pot, add water to just cover the potatoes and sprinkle with 1 teaspoon sea salt. Bring to a boil and immediately reduce heat to a slow simmer. Cook till the potatoes are tender, almost falling apart (about 30 minutes depending on the size of the potatoes). Drain potatoes and return to pot, coarsely break apart and allow to cool slightly (this will help the potatoes to dehydrate so they can absorb butter and milk/cream). Add 6 tablespoons butter,  1/2 cup milk/cream, 1/4 teaspoon sea salt and 1/8 teaspoon fresh ground black pepper. Turn heat to low and using a hand beater whip the potatoes with the butter and milk/cream and sugar till creamy. Add more milk/cream as needed for consistency. Season with more salt to taste.

Love garlic? Add crushed 1-2 cloves garlic to the pot or simply serve with garlic butter on the side.

MAMMA’S WILD RICE
1 cup wild rice; cooked
4 cups water
2 tablespoons butter
1/4 cup onion; minced
1/4 cup carrots; minced
1/4 cup celery; minced
1/4-1/2 teaspoons sea salt
pinch-1/8 teaspoon fresh ground black pepper

Bring water and wild rice to a boil, reduce heat and simmer till the grains split (you will see with seems) and are tender, about 45 minutes. Meanwhile, sauté the vegetables in butter on low heat till tender. Drain the water from the wild rice, add the sautéd vegetables and salt and pepper to taste. I have also tossed in cooked white or brown rice so it is more of a pilaf.

SWEDISH BRAISED RED CABBAGE (recipe from “Hemmets Kokbok”)
1 small head of red cabbage
1 onion; chopped
2 sour apples (granny smith); quartered and seeds removed
2 Tablespoons butter (or canola oil)
1 teaspoon sea salt
4-5 whole cloves
1 Tablespoon sugar (brown sugar or honey)
2 Tablespoons red wine vinegar or lemon juice
3/4 cup water

Remove outer leaves of red cabbage, cut in to quarters and remove the thick stem inside. Cut into think strips or chop into small chunks.sauté cabbage, onion and apples in canola oil. Add the salt, cloves, sweetener, vinegar and water and bring the mixture to a simmer. Simmer over low heat with lid on until the cabbage is tender, about 1 hour. Stir occasionally and taste to adjust seasoning.

Fresh Orange Cranberry Relish
I believe this recipe was originally on an “Ocean Spray” package.

1 12 oz bag fresh cranberries; rinsed and picked through
1 orange; diced and seeded if needed
1 cup sugar

Process the above ingredients in a food processor at least 4 days and up to 2 weeks prior to Thanksgiving.

Gluten Free Salmon Patties

DSC_0005Served here as a sandwich on a bed of greens, with homemade tartar sauce*, topped with a garden tomato and a side of garlic pickles. I enjoyed my salmon patty as a salad without the bread.
DSC_00022 lbs skinless and boneless salmon fillets; cut into 1/4 inch chunks
2 Tablespoons lemon juice
1/3 cup mayonnaise
1 Tablespoon paprika
1 Tablespoon oregano
2 teaspoons dill weed
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup besan (chickpea flour)
1/2 cup rolled oats

butter or canola oil for frying

NOTE- prepare all other elements of the meal prior to making the patties as the patties are a quick prep.

Prepare the salmon and place in a medium sized mixing bowl. Preheat a skillet over medium heat. Combine all ingredients except butter/canola oil. Form the mixture into 8- 1 inch patties (I used a 1/3 cup scoop to measure) and cook on a lightly oiled pan until crisp and browning, about 3 minutes on each side.

TIP- If you want to freeze some patties for a fast dinner another time simply form, put on a parchment paper lined pan in a single layer and freeze for 3 hours. Place each frozen patty into an individual plastic baggie or put a layer of parchment paper between patties and then into a large bag or freezer container. Fry frozen patties as you would the raw patties.

*Homemade Tartar Sauce
1/2 cup mayonnaise (homemade recipe)
2 Tablespoons relish
sea salt and fresh ground black pepper to taste

MIx ingredients together and set aside in the refrigerator until ready to use.

Vegan Pepper Tempeh Steak

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Serve on a bed of greens or as a sandwich.

1 8 oz package tempeh
2 Tablespoons fresh pressed lime or lemon juice
2 Tablespoons ketchup
1 teaspoon prepared mustard
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
pinch nutmeg

extra virgin olive oil for the pan

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Cut tempeh in half lengthwise then flip on the side and cut in half widthwise. Place in a single layer on a plate or glass dish. Combine remaining ingredients in a small bowl. Spread half of the marinade over the sliced tempeh, flip and spread the remaining marinade on the other side. Set aside while preparing the fried peppers and onions.

2 Tablespoons extra virgin olive oil
1 onion; halved and sliced
3 peppers; cut into 1/4 inch strips- roughly 2 inches long
2 cloves garlic; halved and thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Preheat a skillet with a lid over medium heat while preparing onions and peppers. Pour olive oil to coat the bottom of the pan and add the peppers and onions to the preheated pan. Cover and sauté for 3 minutes. Stir, add the garlic, salt and pepper, cover and sauté 10 minutes stirring occasionally.

Meanwhile preheat a large skillet over medium heat for the tempeh. Lightly oil the skillet with extra virgin olive oil, place the tempeh in the preheated and oiled pan in a single layer and cook until just beginning to brown, flip and cook until beginning to brown on the other side.

Serve tempeh with fried peppers and onions scooped over top on a sandwich (Xav had a slice of swiss cheese on his too) with a salad or cole slaw on the side OR over a bed of greens for a lighter vegan and gluten free meal.

CELIAC Note that Lightlife soy tempeh contains no gluten but is not celiac certified. I believe this is because the 3-grain tempeh contains barley. If you are gluten sensitive, like I am, this is fine but true celiac should contact the company for further information.

Edamame Hummus

image12 oz edamame (defrosted)
1-2 cloves garlic; crushed
1/2 teaspoon sea salt
1/8- 1/4 teaspoon fresh ground black pepper
Pinch-1/8 teaspoon ground cumin
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil

I used fresh edamame that I cooked in water with a pinch of salt for 5 minutes, drained, cooled and pealed but using frozen and defrosted is fine. Combine all ingredients in a food processor and grind until well combined. I find that I need to add 1/4-1/2 cup water to process till smooth  start with 1/4 cup and add more as needed a tablespoon at a time.

I served the edamame hummus with quinoa tabouli and blue corn chips.

Vegetarian Urad Chili Stuffed Delicata Squash

DSC_00051 cup whole urad; soaked in water for at least 4 hours but up to 10

2 delicata squash
olive oil for pan

2 Tablespoons extra virgin olive oil
1 small onion; diced
1 small green pepper; diced
1/2 stalk celery;  diced
1 clove garlic; crushed
2 fresh tomatoes; cubed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili paste
1 clove garlic; crushed

cheddar cheese to top; optional

Begin by soaking the whole urad in water for at least 4 hours but up to 10.
Preheat oven to 375.
Rinse and strain urad, place in a pot, cover with 4 cups of water, bring to a boil, reduce heat to simmer and cook till soft (45 minutes to 1 hour).
Rinse delicata squash, cut in half  lengthwise (stem to blossom end), scoop out the seeds with a spoon and discard and place halves on an oiled baking sheet/dish cut sides down. Bake in the preheated oven until soft and golden on the inside (45 minutes to 1 hour). Remove from oven.
While the urad is cooking and the squash is baking; preheat a wide skillet that has a lid over medium heat. Saute onion, pepper and celery in olive oil for a few minutes. Add the remaining ingredients, stir, cover and bring to a simmer under a lid. Stir, reduce heat to a low simmer and cook with the lid on for 10 minutes stirring occasionally. The mixture should be a thick stewy consistency. If it has a lot of moisture, remove the lid and continue to simmer and stir until some of the water has reduced. Turn off heat and reserve until the urad is done.
Strain and rinse the urad, add the urad to the “chili stew” and mix well.
Flip the baked delicata squash halves onto their “backs” and mound each one with the urad chili and top with cheddar cheese if desired.
Return to oven and bake 10-15 more minutes until the meal is hot (and the cheese if using has melted).
Served here cut in half with a side of fresh baby greens.
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Ketchup from Fresh Summer Tomatoes

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10 lbs tomatoes (after trimming and cutting into chunks) *this filled my 8 quart pot to 1 1/2 inches below the rim*
2 onions; chopped
2 cloves garlic; chopped
1 cup brown sugar
2 1/2 cups apple cider vinegar
2 Tablespoons natural sea salt (no iodine or anti-caking agents)
1/2 teaspoon fresh ground black pepper

In a large stock pot bring the chopped tomatoes, onions and garlic to a boil and cook for 30 minutes stirring occasionally. Turn off heat and puree with a stainless steel immersion blender or allow to cool and puree in batches in a countertop blender/food processor. (NOTE: I strained with out pureeing a a second batch and it worked fine) Strain the pureed tomatoes through a sieve into a large bowl reserving all the liquid and returning to the cook pot. Let the pulp drip, reserving all the liquid, and cool.

Using a food mill process the pulp discarding the dry seeds and skin. If you don’t have a food mill use the back of a wooden spoon to press the puree through a sieve to separate the skins and seeds. Combine the now strained tomato puree and reserved liquid in a large cook pot, add the remaining ingredients, bring to a boil, cook at a slow boil (reduce heat if necessary) stirring occasionally for several hours to reduce the mixture to a ketchup consistency. Depending on your tomato variety and desired consistency this means reducing by half or even 2/3s. Be patient. You don’t need to watch the pot the whole time. Frequent check-ins while working on something else is perfectly fine.

This recipe yielded 8 half-pint jars for me but again, this can vary with tomato variety and final consistency. Prepare jars (more than you think as you can always use them another time but if you don’t have them when you need them that’s worse). Place jars in  a canning pot, cover with water, add 2 Tablespoons of white vinegar (optional, it keeps the jars “clear” if you have hard water), bring to a boil, reduce heat and simmer 10 minutes to sterilize. Turn off heat and leave jars in the hot water till ready to use.

Bring a medium pot to a simmer, remove from heat, place lids in hot water and cover till ready to use.

Fill each jar to 1/2 inch from the rim. Wipe rims with a clean damp piece of paper towel. Put warm lids in place and secure with the rims. Place finger tightened jars into the canning pot with the still hot water, bring to a boil, reduce heat to simmer for 10 minutes and allow to cool in the hot water bath. Remove jars from hot water bath. Be sure that the jars have sealed, there should be no play when pushing on the lid. Ready to enjoy or store.