Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Tuesday, October 3, 2017

Rainbow Fried Rice #vegan


Rainbow Rice is such a fun dish to serve to our guest. I have been making this version of fried rice for years. We use a ton of fresh vegetables, some from our garden, and make it every week. My kids eat Rainbow Fried Rice as a snack or a replacement for any of their meals, breakfast included.

The recipe is basic but you can definitely alter any of the ingredients and add some too. I love to top mine with fresh avocado and black sesame seeds. If I am daring, then I will also include Sriracha Mayonnaise. I use my VEGAN MAYONNAISE and a little bit of the red hot stuff.


This is a sneaky parent trick, sneaking in as many vegetables as possible under the guise of fried rice, into a dish they love. I think using the rainbow as a guide when preparing our daily meals is a great way for me to think about the variety of vegetables available to my family each day. It encourages me to think outside the box and look for vegetables that might not be in our family's top ten list. We are often trying new things in order to achieve our "rainbow a day" mentality of eating our vegetables.

My kids, who mostly eat a plant-based diet, are still kids. They love their pasta, top ramen, noodles, crackers, bread, and all things carb related. I have to keep on top of their choices, otherwise, they would eat only pasta and bread. It's an easy habit to form and one that I hope we are teaching them to reevaluate. Some ways that I ensure they get at least a few fruit and vegetables in their diet each day are with morning smoothies. We fill them up first thing in the morning to start their days off with a bang of rainbow flavor. Then we have our favorite, Rainbow Fried Rice, available for lunch and dinner. I often make a homemade marinara sauce (which they love) that is also packed with vegetables.

It is challenging feeding our families nutritionally dense meals with how expensive groceries are becoming. This is another reason why we eat a lot of rice and beans in our diet. These are staples in many homes around the world and cost a fraction of what processed food or meat does. It makes our food budget stretch in the right direction. I went to the store yesterday and our bill was much higher, for the same foods I buy each week, by about $75.00. I was shocked! The events that are occurring in our world surrounding the flux in weather patterns are starting to affect the prices at our local grocery store.



We are trying to enlarge our garden for next year because I feel that the prices of our food may continue to increase. In some ways, being the Mom, I feel it is my job to find easy meals to prepare that are budget-friendly and still feed my kids the nutrients they need to extend their playtime, keep their minds sharp, and their bodies strong.

I am passionate about eating the rainbow and I will try my best to teach my kids this philosophy through preparing meals that introduces them to the rainbow of foods available, through my own example, and through educating them on the benefits of eating a plant-based diet.

I would love to hear your ideas of dishes you prepare that use an array of ingredients that represent the rainbow. Also, are you planning on changing the way your shop for food or starting your own garden, given the current tone of our nation and weather-related issues (hurricanes, tornados, fires, etc...)?

That was a lot of chatting just to get to the recipe below but we are living in some different times and different times require us to approach things, well, differently. I felt that I needed to share a bit about some of the changes we are trying to make possible in our own family to keep our food budget on track and plan for the future.


Rainbow Fried Rice #vegan

4-6 cups of day old rice (new rice seems to be a bit too sticky)
1/2 cup red onion, diced small
1/2 cup diced carrots, diced small
1/4 cup red, orange, or/and green bell pepper, diced small
1-2 small zucchini, diced small
1/4 cup celery, diced small
soy sauce, use gluten-free if necessary
oil, to fry vegetables in

Optional toppings: sesame seeds, avocado, minced nori sheet, Sriracha mayonnaise

1.  I prefer to use day of sushi rice to make this dish. I make it the night before, stir it, and leave it in the rice cooker. The next morning I stir it again to loosen up the clumps and ready it to be thrown into the fry pan.

2.  Slice and dice all  of the vegetables listed or of your own choice. Add 1 tablespoon of oil to hot pan and saute vegetables for 4-6 minutes.  Add rice and stir.

3.  The soy sauce is added to taste. My family prefers a darker looking rice so we add a few squirts. Soy sauce is salty so you don't want to add too much. Also, if they want more, they can add it to their own bowls of rice later.

4.  Remove from heat and serve. Serve with or without the options. Store all left overs in the refrigerator up to a week.

Tuesday, September 26, 2017

Fried Yellow Squash #vegan


Summer squash is a vegetable I remember from my childhood. My grandma always fried it and served it with mashed potatoes and chicken fried steak.  My grandfather was from Texas and he loved his fried food. Every once in a while I need fried food too.

Our garden this year is producing a ton of squash. I can't believe how many I have from one plant. We are almost squashed out!  I have frozen most of it. I grate it, squeeze it, add a cup to a freezer bag, and freeze.  I will add this to muffins, sauces, soups, and cookies.  It blends in well with most bread, soups, and broths.


Along with the yellow squash, I have zucchini and patty squash in the garden. I use this process to make all three of these into fried slices of squashy summer goodness. I like to serve my fried squash with a sauce. I usually start with my VEGAN MAYONNAISE and then add herbs, spices, lemon, and capers. Blend them together and serve on the side. You can always buy sauces too if this is an easier alternative for your family.

Fried Yellow Squash #vegan

1 large yellow squash or 2-3 small squash
1 cup cornmeal flour (fine not coarse)
1 cup of flour or gluten-free flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon parsley flakes
1-2 teaspoons salt
1/2 teaspoon pepper

1/2 -1 cup dairy free milk (I use almond or coconut milk)
coconut oil for frying, or oil of your choice

1.  In a large cast iron or heavy duty skillet, melt 2 cups of coconut oil. Use medium-high heat to melt coconut oil and then adjust as needed to obtain a crispy crust on the squash.

2.  Slice the squash into 1/4 inch rounds. Mix all of the dry ingredients in a shallow dish.  Add milk to another shallow dish.  Dip a squash round into the milk, then into the flour, then again into the milk and back into the flour. I like to double dip mine to get a nice coating all over the squash pieces.

3.  Fry each slice until golden brown and flip.  Remove to a wire rack and sprinkle with salt. Serve immediately.  They can be refrigerated but will not retain their crispy outer shell.






Wednesday, March 8, 2017

Veggie Puff Pastry Pockets


Did you know that Puff Pastry does not have any animal products in it?  There are a few foods that are vegan by chance and this happens to be one of them. I found the information on several other sites but this link will show you the specs so you can see for yourself.  Partridge Farm Puff Pastry

We don't eat a lot of puff pastry in our home because we do strive to eat more whole foods than processed food, but let's get real.  I go to school full time, hubby works full time, and we simply don't have a lot of time to prepare long and laborious meals.  This is a quick meal on those extra busy family days.
I make this veggie mix that we often eat on grilled sandwiches or separately as a salad. You can find the recipe  at this link http://www.simply-gourmet.com/2011/07/14-veggie-melts-oh-my.html.

Basically I have combined onion, cauliflower, carrots, and celery along with salt, pepper, and your favorite mayonnaise.  I am currently in love with Wildwood Aioli which is egg free!

These two items, the puff pastry and the veggie melt mix, happened because I had both of them on hand and the stove was already preheated from baking something else.

I adjusted the heat to 450 degrees to accommodate the Puff Pastry temperature requirements.  I had a bit of fun experimenting with different shapes and styles. I wasn't sure which way would work best. In the end, I went with the smaller hand held size and kept all of the veggie mix inside. I took my fork and stabbed a few holes to let the steam out as they cooked. You can see from the photo below that the cheese oozed out on a few but each bite still felt cheesy to me.


I will tell you that one recipe of the Veggie Melt  mixture will make more than one box of Puff Pastry can handle. I would recommend halving the cauliflower mixture.

To prepare the Puff Pastry I let it sit out on the table for 40 minutes to thaw. I opened each piece and cut them into thirds and then cut those pieces in half. Each sheet of Puff Pastry gave me six pieces to fill.

The Veggie Melt recipe did not have cheese in the recipe. I added a cup of cheese (vegan, cheddar, jack, etc...) and grated a little bit more to add inside each pastry pocket.

Holding the puff pastry in my hand, I gently put a spoonful of filling a bit more cheese, and folded it in half. This can be messy!  Seal the edges and take a fork to cross the edges too.  This secures them nicely.  Stab a few holes in the top of each one.  Add to the cookie sheet. Bake until golden brown. I baked them for 20 minutes, rotated them and added 10 more minutes.  (Honestly I think my oven needs to be looked at.)

The pockets came out perfect and we gobbled them up!  They reheated really well the next day too.



Friday, July 15, 2016

Black Bean Nachos


Easy meal preparation is where I am at with summer school in full swing and running in a variety of directions with kids and their never ending list of activities.

Nacho's are quickly becoming a staple on my menu of easy recipes.  The key for me is finding new and creative ways to reinvent an oldie but goodie.  I know I sound like a broken record but we have slowly been cutting back on our meat consumption and replacing our decision with more beans, rice and vegetables. Insert Charlie Brown and his wha wha wha blah blah blah voice.



I had a helper for this shoot. Can you guess who?  Finnley loves being my assistant.  Especially when I put the food on the floor and she can easily sample the dishes.  I can say that most of my recipes are kid tested and approved.  She has a healthy appetite and her palate is quite extensive for only being two.  She tries everything and I appreciate that.  Unlike my nine year old who only likes three things. Ramen, candy, and cereal.  I will save that battle story for another post.  Just know it keeps me up at night trying to figure out new and creative ways of sneaking healthy food into her diet.


Cabbage on nacho's might sound crazy, and well, maybe it is.  I think it's refreshing and adds so much color to an already bright dish.

Try it--you may just like it!



Black Bean Nachos

1/2 bag of your favorite tortilla chips
1 fresh tomato, diced small
1 ripe avocado, diced small
2-4 tiny bell peppers, orange and red, sliced in rings
2-3 cups of shredded purple cabbage
2 cups of shredded white cheddar (use Vegan cheese if this is your eating style)
Salsa Verde--RECIPE HERE
Black Beans--RECIPE HERE (Use can if that is all you have)

1.  Spread chips all over a cookie sheet.  Sprinkle cheese.  Broil until melted.

2.  Add the remaining ingredients. NOTE:  You can warm the black beans up in the microwave so they are not cold from the can or fridge.



Recipe by Sherron Watson

Friday, January 15, 2016

Kale Salad with Maple Dijon Salad Dressing



Well, here I am.  Two weeks into school and my life is busy and exciting.  I have not felt so alive in a long time.  I struggled for quite some time to justify my decision of returning to school and pursuing my education. I was taught that my job was in the home.  I have supported my family and husband and watched with elation as they have met their goals, dreamed their dreams, and obtained their educational degrees as well.  I played the part of supporting actress, high spirited cheerleader and motivational speaker for some time.  I have been a stay at home mom for 21 years.  This role has brought me great joy, and yet recently, I have felt empty.

Something inside of me was not right.  I struggled to place my finger on exactly what was causing me to drop into depression, suffer from anxiety, doubt myself, and, I was aware that I was slowing drifting away from my life.  The island, that is my family, was slowly drifting further from the raft that I was floating in.  I felt the embrace of being pulled under or away.


It wasn't until things came to a head this summer after moving into our home that I realized I needed a direction.  I needed to do something for me.  My unhappiness with myself was affecting my family, my relationship with my husband, and with my life.  I needed a life line.

Facing the strange fear of possibly losing it all--I made a decision.  Cory has never ever once told me to not go to school.  It's the opposite.  He never wanted me to quit and has pushed me onto this course for some time.  I finally took the bait and did what I thought was impossible, I enrolled in school.  Knee shaking, heart pulsing--I was accepted.  I told my family and they have supported me 100%.
  

This one decision will affect our family.  Cory is still working from home but he still needs to work so I have been able to adjust my schedule so that he can work and then take care of Finnley while I am away a few hours each day.  Isabella is back in school for this school year.  Rye is working and her schedule allows her to help while I am at class too.  This whole process is teaching us to work as a team.  I am learning that I can let go of the steering wheel for a while and someone else in my family can drive the "home" ship just fine without me.  I needed to learn this lesson.

 
Cory and Rye are so cute because the other day they reassured me that I did not need to do all of the cooking.  They were capable of making a variety of dishes and they had my blog to fall back on.  I can't tell you how happy this makes me feel.  I still cook a lot but the responsibilities are being shared.

As for me, I feel good.  My spirits are high.  I am like a kid in a toy shop.  I never knew how addicting learning could be.  I am like a sponge.  I don't want school to end.  My goals are hefty and I am looking at 6 years of college but I can do this.

Our meals have become easier and more fresh.  This kale salad is delightful.  The kale and swiss chard work well together to create the base for this winter salad.  I have added a few crunch elements that my family likes but you can always exchange those for things you like more.  


Our favorite part about this salad is the Maple Syrup Dijon Salad Dressing. Twang meets sweet.  Together the flavor is "moorish" in the fact that I want more and more and more.

I hope you can appreciate Finnley as my photo assistant.  I have come a long ways since the first few years of taking pictures.  I had this idea that they needed to look perfect.  Those days are long gone.  The pictures you see are my life.  A busy Mom trying to blog, cook, photograph, write, go to school, clean house, help with homework, do homework, be a partner for my husband and still find time to pursue the things I like to do.  Finnley is my life right now and for now on you may see her foot, finger, hand, head, or shoulder in a picture or two.  I wouldn't have it any other way either. I love those little glimpses of her still small frame.

Too soon, I will have an empty home and my life will slow down.  I am trying so hard to find the balance and help my whole family achieve their goals, dreams, and personal educational needs.

It's challenging but so worth it.

Kale Salad with Maple Dijon Salad Dressing

Salad:

4 large winter kale leaves, center vein removed
4 large swiss kale leaves, center vein removed
1/3 cup parsley, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1/2 cup dried pomegranates
1/2 cup sesame seed covered cashews
1 lemon, juice only

Dressing:

1/4 cup sunflower oil
2 tablespoons Dijon mustard
REAL maple syrup, to taste
salt if needed
pepper to taste
dash of garlic powder

1. Cut the kale and swiss chards into bite size pieces or narrow strips. I like the strips personally.  Add the remaining ingredients; toss to combine.  Squeeze the whole lemon over the salad and massage into the kale and swiss chard.  This should be done before adding the salad dressing.  Let sit for 15 minutes.

2.  In a small bowl, combine salad dressing ingredients.  Taste you product.  Add more mustard or syrup depending on how you think it taste.  Add salt if you think it needs it. Pour all of the dressing over the salad.

3.  Store left over salad in air tight container and refrigerate.

Friday, January 1, 2016

Gooey Hasselback Sweet Potatoes


Sweet potatoes in January?  Yep!  We are starting our year off right, in my opinion.

We eat these all year round plus I needed a reason to make marshmallows.  I think everyone needs a reason to make marshmallows.  They are beyond amazing.  I personally don't like the texture of store bought marshmallows and was leary of making them for the kids.

Little did I know that I would be hiding said "crack" from the kids because if they touched my marshmallows--someone was going down.  They are ridiculously easy to make and WAY better than the store bought version.

Now don't go crazy--you can use the store bought marshmallows for this recipe. I still buy them on occasion BUT just in case you want to try and make them yourself--GO HERE!  I love this recipe and mine turn out great each time.



Back to the sweet potatoes.  I was curious about this thing that people are always posting titled " hasselback" this and "hasselback" that.  I dug deeper and found that it has to do with the way you cut your potatoes and there is a recipe that was originated in Sweden. If you would like to see that one--go here!  I'm not sure they would approve of using a sweet potato so don't tell them.  It's our secret.

It's fancy and different.  I wasn't too impressed with it because of the stress I put on myself of cutting the damn thing in half--then what?  I like mine just fine baked the old fashion way but for variety I would suggest trying it for company. A gourmet presentation with a simple technique.

I gussied mine up with homemade marshmallows and a pecan crumble.  After that I didn't care how they were cut.


Gooey Hasselback Sweet Potatoes

4 sweet potatoes
1/4-1/3 batch fresh marshmallows or 4 large store bought marshmallows
pecan crumble--recipe below

Pecan Crumble (Make ahead--see below)
1/2 c. flour
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3 tbsp. butter
1/2 c. chopped pecans 

1.  Preheat oven to 400.  Wash and slice sweet potatoes into thin rows.  Do not cut through the entire potato.  To make this easy, I laid a set of chopsticks out and put the potato in the middle.  Then I held all three together while I sliced away.  The chopsticks prevented me from cutting the potato all the way through. 

2.  I baked the potatoes until soft, about 45-60 minutes in my oven.  I laid the marshmallows across the top and returned to oven until melted.  I added the premade crumble before I served them.

To make the Pecan Crumble: Mix ingredients together and spread in the bottom of a cookie sheet.  Bake at 350 degrees for 15 minutes.  Check and add time if needed.  Once cooled, use a metal or plastic spatula and break apart.  I would recommend parchment paper--this helps because you can lift the parchment and break it apart.

Tuesday, December 15, 2015

Ramen



Ramen rules the roost in our house.  I bet we make it twice a week. It is a dish everyone in our family will like and slurp up.  I rarely hear grunts, moans or words of displeasure of what we are having for lunch or dinner on these nights.

Our recipe for this dish is simple.  We use Japanese ramen noodles that I buy from Mai's (our local asian store in town) and use a vegetable broth seasoned with Tamari Sauce (gluten free soy sauce).  I have also thrown in a spoonful of miso soup base for added flavor. We include carrots, green onion, red onion and mushrooms.  We have also added: zucchini, hard boiled eggs, meat (if our guest eat meat), and celery.

Honestly, you can add anything you want to your ramen bowl.  The broth is a blank canvas and you can fill it up with what your family enjoys.  Make it your own. This is just what we do because its quick and makes the kids happy.  The kids don't want fancy or sophisticated.  It took me a while to figure this out but I am finally catching on to this whole parenting thing....kind of.

In fact, we eat ramen so much in our house during these cold and rainy days that I invested in a set of Ramen bowls.  I love them.  I tried to buy them all a bit different. I love how they all work together with their own vibrant patterns showing off their own ramen noodles.  I paid about $14.00 a piece for them.  I have no idea if this is a good deal or not...but, they have been used a ton in the last month we have owned them.

A few weeks ago Cory brought home a selection of ramen noodles.  I am not talking about the prepackaged/all in one ramen noodles that sell for 5/1.00.  These are ramen noodles sold like Italian pasta noodles.  We tried fresh, frozen and dried.  They were from 5 different countries.  To be honest, the differences were minor but we kept going back to the Japanese brand as our favorite.  The taste and texture fit with what our expectation of a ramen noodle should be like.

The kids could care less...they just want ramen noodles.

The Japanese ramen noodles were the most expensive so beware of price.  They all have different price points and different ingredients.  Some were made with 2 ingredients and others had 5-6.  If this is important to you then read the labels.

Ramen
This is enough for 4 bowls.  The amounts will vary based on how many bowls you are preparing.  We usually plan on one cup of broth per bowl.  People are here for the noodles..LOL

4 cups of broth-vegetable, beef, or chicken
1-2 tablespoons of Tamari or Soy Sauce
1/4 cup of sliced red onion
1/2 cup sliced celery
1/4 cup green onion
1/4 cup sliced carrots
1/5 cup sliced mushrooms

optional additions are: meat, hard boiled egg, zucchini, or what ever you want

1.  Cut vegetables into small slices, dices or pieces.  Add to broth.

2.  Heat broth to very hot.  We never boil the broth.  Keep broth very hot until vegetables are tender.

3. In a separate pot bring desired amount of water to a boil (see noodle instructions).  Add noodles and cook.  Drain and add to individual bowls.  Our noodles take about 6 minutes to cook.

4.  Add broth and veggies to noodles.  Add any other toppings to your ramen bowl. Serve.

This is a version where we used larger rice noodles and added fresh cilantro.  Keepin' it different!





Friday, December 11, 2015

Chinese Tofu Salad with Cashews



Cory and I used to make Chinese Chicken Salad all the time.  You may remember, it was the salad with Top Ramen added and sometimes served with chicken.  Since we are staying away from a lot of process food the Top Ramen is out.  We also have cut back on our meat.  Cabbage salad sounded boring.  I took the initiative to mix and match my ingredients to come up with a new version for our family and renamed it Chinese Tofu Salad.

It's not exactly like the salad we used to make but it had familiar notes to it.  I think he liked it because he went back for seconds and then thirds.

I used the Fried Tofu from Tuesdays recipe to top our salad.  I like warm protein on my salads.  The process of making fried tofu is in Tuesdays blog post. It is simple and creates a nice warm element to this salad.  

I also toasted sesame seeds and cashews.  The fried tofu, toasted sesame seeds and cashews create a party in your mouth.  The different flavor profiles with the simple dressing explode with flavor and freshness. 


Chinese Tofu Salad with Cashews and Sesame Seeds

1/2 head of cabbage, cut any way you like
2 carrots, peeled and grated
1/2 cup toasted cashews
1 teaspoon toasted sesame seeds
2 stalks of celery, sliced thin
green onion for garnish on top
Fried Tofu-optional (see post for instructions on how to make)

Dressing:

3 tablespoons rice wine
1 tablespoon tamari or soy sauce
3-5 drops of sesame oil
1 teaspoon minced garlic
1-2 teaspoons sugar or coconut sugar

1.  Mix salad ingredients together.

2.  Combine dressing ingredients together.  Taste to make sure it is balanced correctly. Adjust with more rice wine, soy sauce or sugar.

3.  Pour dressing over salad and toss.  Add tofu to individual plates of salad. Garnish with green onion pieces.

Tuesday, November 17, 2015

Oyster Mushroom Quesadilla #vegan



I have moved to a mushroom paradise.  I never fully appreciated how abundant Oregon is brimming with mushrooms: wild and locally grown.  We are over the moon to discover this in our backyards at the Oregon coast.

Our family enjoys all types of mushrooms and in almost every form: raw, cooked, steamed, in soups, deep fried, and pickled.  We just love mushrooms.

I remember camping in the mountains of Utah about 10 years ago and finding a Snowball mushroom.  It was huge.  My husband was afraid to eat it but another camper also recognized it for what it was.  We agreed to fry it up in some olive oil with salt and pepper.  Oh that was a treat!



I don't do that very often.  We don't eat any wild mushroom we find unless we get a second opinion.  It just isn't worth it and we are not experienced enough to put our family in that kind of danger.  Some mushrooms are lethal.  Always know what you are eating before you eat it.

I have used several sites for my own personal identification purposes.  When we go out hiking or frisbee disc golfing we will encounter a variety of mushrooms along the trails.  I like this site HERE.  He has a great picture and brief description that helps me to TRY and identify what we have found.

We are lucky enough to live close to a mushroom farm.  This family is at our local Farmer's Market each week with tons of brown bags.  Inside each bag you will find a selection of mushrooms. Each bag is labeled, she has samples and generously shares her knowledge with us.  Their site is HERE.  Their farm is located in Eddyville which is about 35 miles from Corvallis, Oregon.

We use our mushrooms in everything.  I usually buy two or three bags and this will last us a week.  Our new favorite way of eating them is in a quesadilla. 
I buy whole wheat organic tortillas from a local coop in town.  I like these because they have few ingredients and taste fresh.  

We don't include cheese in our quesadillas.  I have used a tofu like cream cheese before but usually I just toast the tortillas on my grill, add the mushrooms and then toss in some arugula at the last minute for a fresh element.  I fold it over and serve it with our homemade Salsa Verde.  That recipe is coming soon.

For this recipe I sautéed the mushrooms in a bit of olive oil with salt and pepper. I also added some red onions.  I cook them until they are tender and a bit wilted. 

I haven't included a step by step because these are pretty straight forward to make.

This is what you do:

-saute the mushrooms
-toast the tortilla
-add the mushrooms and anything else you desire
-fold in half and cut
-serve with a dipping sauce 
-eat



Tuesday, November 10, 2015

Pickled Radishes


Our family has fallen in love with pickled food.  We eat something pickled every day.  I often will have pickles, onions, asparagus, radishes or carrots pickling in our refrigerator on any given days.

I find that our friends and family that visit also enjoy these lovely side dishes.  Pickled food is great by its self, on a cracker, served with hummus or used as a topping in your favorite sandwich.

My two year old loves the red onions the best.  The red radishes are my husbands favorite.  Not only are they the right blend of sweet and tart, they are still firm enough to enjoy the bite that comes from eating a radish slice.  My favorite part?  The pink brine.  The pink comes from the red skin.  It just looks pretty.  I like pretty food.

Pickling is a great way to preserve food too.  It comes in handy for our family when I notice I have purchased too much of one thing.  Cucumbers come to my mind first.  I tend to buy one or two extra cucumbers that sit in the fridge for a bit too long.  I try really hard to not waste food.

I use a simple brine mixture for all of my pickling items.  I like the combination of rice wine, water, salt, and sugar.  To vary the flavorings I also add pickling spices, fresh herbs (my favorite is dill which is pictured in the photo above) and sometimes I will use a variety of vinegars.  I like rice wine because it is mild and has the right amount of "pucker" for our taste buds.  I can use it by itself or mixed with water and achieve great results.

Pickled Radishes

1 bunch of radishes, tops removed and sliced thin
1 cup of rice wine
1 cup of water
2 teaspoons of pickling spices
1 tablespoon of sugar
2 teaspoons of salt
***take note: the sugar and salt are just estimates.  Taste the brine and then decide if you want more salt or sugar or both.  Sometimes I will do this after it has sat for an hour too.

1.  Use a clean container.  I like glass.  Add the sliced radishes, sugar, and salt.   If you choose to add fresh herbs, do this now too.

2.  In a small pot add vinegar, pickling spices, and water.  Bring to a boil and remove from heat.  Add hot mixture to radishes.  Let cool on counter.

3.  Refrigerate when cool.  We eat our pickled products within two weeks.


Friday, November 14, 2014

Turkey Inspired Vegetable Platter


Yay!  One of my family's favorite holidays is finally right around the corner. It just so happens to be Cory's birthday too.  About every 7 years his birthday falls on Turkey Day.  

Last year we went to a friends home and I was invited to bring a vegetable tray. I googled a few different versions of turkey themed trays and came up with this version which is similar to what I saw online.  

I try to balance my colors so that there are an array of colors to work with to create the turkey's feathers and backside.  Getting the face just right was a bit harder than I thought because I had to figure out how to cut the red pepper to make the gobbler.  I used one black olive, cut in half,  and two round carrot slices for the eyes.  The beak is a cucumber cut into the shape of a triangle.  The face is the bottom of a green bell pepper.

The leaf lettuce is not necessary but I do think it adds a brilliant ruffle around the edge of the tray. It gives this turkey his "ruffled feathers" if you like.

I served the tray with our favorite dressing:  Parmesan Ranch.  The recipe can be found here.

I don't believe a recipe is needed to successfully make this tray.  Use your imagination, use your favorite veggies and make it as big or small as you like. This tray is HUGE.  I made it for 30 people.

The ingredients I used in the picture below are: carrots, celery, red pepper, cherry tomatoes, black olives, cucumbers, green leaf lettuce and romanesco.

You could also use:  red onions, green onions, broccoli, cauliflower, olives, mushrooms...I think you get the idea.  Go and have fun creating your next turkey platter.

Please share on Pinterest, Facebook, Twitter and StumbleUpon.  Thanks!


Written by Sherron Watson

Tuesday, November 11, 2014

Sliced Acorn Squash with Parmesan Cheese


I decided that I wanted to photograph my acorn squash with the seeds still inside the center.  I felt that the seeds are a part of the acorn squash that quickly get discarded and forgotten.

The detail of the webbed center with the slippery seeds shows that great effort has been put into the growth cycle.  Thankfully the seeds are easy to remove.  I use a large spoon and gently scrape the sides.  The seeds go down the drain and I am left with two halves. Have you ever saved your seeds?  Would you treat them similar to pumpkin seeds and eat them?  Let me know if you use them and how.

We are fans of squash.  On the blog you will find an array of squash recipes.  We eat one zucchini every day in either our breakfast or dinner.  I find that squash just fits nicely into most recipes that use eggs, vegetable dishes like soups and stir frys,  as well as, stand on their own in simple recipes.

Here are links to a few of our favorites:

Creamy Baked Acorn Squash
Kuri Squash with Sausage
Zucchini Cheese Souffle


I like to use simple ingredients when working with squash.  The tender squash meat is transformed when seasoned with a bit of extra virgin olive oil or grass fed butter.  Then if you decide to add salt, pepper and some seasonings the dish is expanding its flavor profile.  When the slices came out of the oven I decided to add a sprinkle of parmesan cheese.  I found when the the squash was broiled and the edges were browned that this added a wonderful finishing touch to this simple recipe.

So the question that I run into is this.  Is this considered finger food or not? 

Well, for me it is not finger food because I eat the green peel too.  The cooking at a high temperature softens the green peel to a degree that it is edible.  I have several friends and family that also eat the whole slice.  It is also okay to eat the slices like you would a slice of watermelon.  I would consider the guest at your table to see if they are comfortable eating finger foods.  Who knows, they might like it.

If you are inclined to share recipes on Pinterest, Stumble Upon, Facebook and Twitter, I really do appreciate each and every share.  Thanks! Sherron


Sliced Acorn Squash with Parmesan Cheese

1 acorn squash, cleaned out and cut in half
3 tablespoons extra virgin olive oil
Flake Salt  (I use this brand)
Pepper
Garlic Powder
Onion Powder
1/4 cup Parmesan Cheese

1.  Preheat oven to 400 degrees.  Have a metal cookie sheet ready.

2.  To slice the acorn squash into 1/4 inch slices you will need a large sharp knife and a stable cutting board.  I used my belly to support the squash and pushed down on the knife to make the slices.  Trying to saw or cut them like a tomato did not work for me.  Use a technique that will help you achieve the result.

3.  Toss the slices in a large bowl with all of the seasonings and oil.  I did not give measurements because this step is based on your family and what they like.  I used my reliable 4 pack: salt, pepper, onion powder and garlic powder.  I also added some fresh mint.  You add what you like and use seasonings that best fit into your family's appetite.

4.  Bake slices for 20 minutes of until tender.  Sprinkle Parmesan Cheese over the top layer of slices and broil until golden brown.

5.  I removed the cookie sheet and transferred the slices to a serving plate.


Written by Sherron Watson

Note:  I have included one affiliate link to show you the brand and type that I use. There is no obligation to buy.  I do make a small fee but this all goes towards ingredients for recipes.  

Saturday, September 13, 2014

Ham and Vegetable Lentil Soup



A chill is in the air. Our mornings are greeted with the smell of the great outdoors as we bust open our windows and take in the fresh morning breeze.  Inhaling the change that is on its way.  We sense that Fall is here.  It is gently knocking at the door.  We are listening.  We are desiring it.  I want the cool days of autumn to consume our afternoons with visits to the beach and the park.

My family has always found the turning of the seasons to be a refreshing change.  Fall is by far our favorite.  Change is good.  The summer season is remembered fondly as we embrace the cool breezes, the changing leaves and the anticipation of what the next few months have in store for our family.

Fall is the time that we visit local attractions, go camping more often and ride our bikes with such vigor that we wish this time of year would last forever.  Until it gets colder and the air is heavy with the impending snow that will soon fall.  The anticipation of even colder weather is almost too much for my kids to endure with the anticipation of snow angels and missed school days.

Now.  We must enjoy what we have now.  Now our weather is perfect.  Have I mentioned it is my favorite time of year?

With the chill in the air I find us yearning for soup.  Hearty, rustic soup that comforts our empty stomachs and warms our freezing hands.  Soup that gives you a fleeting thought of summer as bright vegetables float to the top, fighting for their chance to be seen and showcased.

I love soup that simmers all day on the stovetop. I welcome the smell in our home.  It is one more reminder that the weather is cooling and change is fresh in the air.

My suggestion for this soup is to use a meaty ham hock.  I saved ours from this summer and froze it. I left plenty of meat on the bone.  I knew that I would use it in a soup and wanted there to be a piece of meat in every spoonful.

I start the soup early in the morning and let it slowly simmer all day.  I occasionally taste it as the water reduces and becomes richer in flavor. I add the necessary seasonings to make it just right for my family.  I try and let the stock reduce by half.  This may take 8-10 hours depending on how you have your stove set.  I am home all day so I can watch it all day to make sure the stock is not simmered away leaving you with a dry pot.  Adjust the recipe to fit the desires of your family.  Omit the vegetables you do not like but add in the vegetables you have on hand or enjoy the most.

This type of soup is one that you can give and take from.  I like having these types of recipes in my collection.  They are good basic recipes that you can fiddle with based on the ingredients you have on hand.

Enjoy the change of the season in your own area.  Do you welcome the change from summer into fall with such glee as we do?

I would love to hear from you.


Ham and Vegetable Lentil Soup 
Serves 4-6 people

1 meaty ham hock (see note above)
10-12 cups of water
2 large carrots, peeled and sliced
2 celery ribs, sliced
1 small zucchini, diced into medium pieces
1 cup of green beans, whole or cut into 1" pieces
1 1/2 cup black lentils or any color that you have on hand
1 teaspoons garlic powder
1 teaspoon onion powder
salt, to taste
pinch of fennel seed
2 teaspoons fresh basil, finely chopped
2 teaspoons fresh thyme, finely chopped


1.  In a large stock pot add all ingredients.  Turn stove to medium high to bring water to a boil.

2.  Reduce heat to low and simmer all day for 8 to 10 hours or until stock has been reduced by half.

3.  Stir and taste soup periodically and adjust with more salt if needed.  Lentils should be very soft and add to the thickness of the soup base.

4.  Serve soup immediately or portion for lunches and quick dinners for the week.

Written by Sherron Watson



Monday, July 7, 2014

Sauteed Beet Greens




Beets have quickly become something that we eat a lot of in our home.  I hate to waste anything.  We have ventured into the territory of eating the greens instead of throwing them away.  They are a bit different than say, a spinach green, but equally as delicious. 

The simplest way is to saute them with a bit of bacon grease or oil.  I heat up a tablespoon of oil in a cast iron pan.  Rinse the greens and pat them dry on the counter while the oil is heating up.


I toss the greens into the oil and saute until wilted.  They do take a bit longer than spinach to cook. The leaves are sturdier.



 Just remember: heat oil, rinse greens, toss in oil, cook until tender, and serve.  I have written the recipe out below if you need it.

My favorite way to eat them is served with two over medium eggs.  The yolk adds great flavor to the sauteed greens.

I also will on occasion season the greens with balsamic vinegar, salt and pepper.  Really, use what you like and what you would normally dress your spinach with.

Enjoy this simple recipe!





Sauteed Beet Greens

Roughly 4 cups of beet greens, washed and cut into strips
3 cloves of minced garlic
1 tablespoon of olive oil
salt and pepper to taste
balsamic vinegar or fresh lemon juice

1.  Wash and pat dry the leaves.

2.  Heat oil in sturdy pan.  Add leaves and saute for 5 minutes.  Add minced garlic and continue cooking for 2 minutes.

3.  Remove from heat, season with salt and pepper.  Squeeze lemon or add balsamic vinegar.

4.  Serve immediately.
ritten by Sherron Watson

Wednesday, December 4, 2013

Romanesco with Browned Butter




Look at this beauty!

Romanesco is something I have never used before and when I walked in to Graul's (our local market) and saw this my daughter and I both reached for it at the same time.  She knows me so well.

I honestly had no idea what it was, what it tasted like or if we would even like it.  My luck it could have easily been the pretty version of durian.  Thank goodness it was not.    They had it listed in the grocery store as "neon broccoli" so we had a small clue as to what it was.

My friend told me it was a cross between broccoli and cauliflower. My family loves both of them and I knew I could use it at home.

But how?

How would I use it: soup, side dish, raw or cooked. It took me a few days to decide on this recipe.  It is nothing fancy but it preserved the look of this beautiful vegetable and allowed us to experience the flavor profile with few distractions.

I served it with my homemade parmesan ranch dressing, some bacon pieces and of course, the browned butter.



We served it similar to how you would serve a wedge salad.  I steamed the whole head and then quartered it.  We ate it for lunch or I should say we devoured our quarter.   At first I thought maybe the wedge was too big for one person to eat.  Lets just say if anyone tried to take a bite from my plate, I would bite them.  The browned butter was heavenly and I just don't share browned butter (mine, mine, mine).  I am joking--sort of?

I used the left over wedge to make some broccoli and cheddar soup.  I found in the soup, it does have a stronger broccoli flavor than regular broccoli (just keep this in mind if you use it in soup).

Please enjoy this simple side dish or Romanesco salad recipe.




Romanesco with Browned Butter


1 large head of romanesco
1/2 stick of unsalted butter
ranch dressing, for dipping
bacon pieces, garnish

Instructions:

1.  Trim romanesco of all green leaves and wash well.

2.  In a pot large enough to steam the romanesco, add 1 inch of water and place a steaming basket  inside.


3.  Turn your oven to medium high and bring to a boil. Add romanesco and steam for 12 minutes.  I like mine soft enough to put a fork into the dark "tree like" parts.  The stem may need a bit more time or this can be removed before serving to your guest or family.

4.  To make the butter, I melted butter in a non stick egg pan (it was the perfect size).  Turned heat to medium and browned the butter.  It took about 5 minutes.   The butter smells nutty and there is brown residue on the bottom of your pan.  Remove from heat.  Be careful to not burn the butter--it will ruin the flavor.

5.  Remove romanesco from steaming pot and quarter.  On a plate, add a pool of brown butter or drizzle the brown butter over the romanesco.  I did a little of both. I served it with a cup of dressing and sprinkled the bacon pieces over the top.







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