Vegetarian Greens, Squash and Rice

Sometimes when you have a refrigerator full of beautiful produce, you forget that you have to defrost a protein occasionally. And when you forget to defrost said protein, you’re forced to make something completely unexpected and sometimes the end result is so good that your family forgets that there was no meat in this dinner.

Dish 1:

1 green acorn squash

Preheat the oven to 350.  Cut squash in half and remove seeds.  Place cut side down on a baking sheet and bake till soft; about an hour.  When it’s done, allow to cool a bit and then scrape out the flesh and mash with a little pat of butter and a little salt and pepper.  (You could add brown sugar and cinnamon, or maple syrup, but I found it to be wonderfully sweet!)

Dish 2:

1 bag of sliced peppers that I prepared and froze when I had too many peppers and they were going to go bad (or whatever you have)
1/2 large onion that I chopped when I had a ton of onion that were going to go bad (or whatever you have)
1 bunch of kale washed and chopped and 2 bunches of escarole washed and chopped(or whatever greens you have)
2 tablespoons of EVOO

Heat a large pan.  Swirl olive oil until ribboned and add onion.  Saute until glossy and then add the peppers, cook until they’re thawed (if they were frozen) and then add the kale.  The kale is tougher and will take longer than the escarole.

kaleescsqupan 300x217 Vegetarian Greens, Squash and Rice

I started to add the escarole and realized that I could have used a much bigger pot, but I wasn’t about to switch it now and dirty another pan, so I added what would fit, let it wilt and then created more space for more escarole, cooked till wilted and kept doing that until it was all in the pan and all wilted.

Dish 3:

Jasmati rice cooked according to package directions.

I piled all three dishes onto a plate and drizzled the greens and rice with a little soy sauce.  It was yummy.   My daughter used Texas Pete hot sauce and my son used Chipotle Tabasco.


kaleescsquplate 300x220 Vegetarian Greens, Squash and Rice

Everyone thought that their’s was best.



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Zucchini Chips

Last night I was going to make a pasta dish with a goat cheese sauce, heirloom tomatoes and arugula.  Very similar to this.  I had two beautiful zucchini that had to be used and my daughter, who normally loves everything, has for some reason decided that she doesn’t like zucchini.  I was going to sautee the zucchini right into the tomatoes and garlic, but then I decided to make something that I was sure my hesitant child would gobble up. I made the pasta dish as planned, but I topped it with this…

2 zucchini sliced in 1/4 in. rounds (I totally don’t measure them, you shouldn’t either – just make sure their somewhat consistent in size)
3/4 c. breadcrumbs
1/3 c. grated parmesan cheese (don’t waste the good stuff on this recipe – the stuff in the container is just fine)
freshly ground pepper
Olive Oil

Preheat the oven to 400.  Spray pam on a large baking sheet. Take the sliced zucchini and coat them in oil – I poured a little olive oil in a bowl and mixed the bread crumb/cheese mixture in a seperate bowl  and went about dredging them like you would chicken for breaded chicken – first oil, then bread crumb mixture (both sides) then place on baking sheet.  I had to add more oil a couple of times.  Continue till all the zucchini is coated and on the baking sheet.

Bake for 25-30 minutes, or more, until they’re crispy.  These are a great snack, or a healthier alternative to french fries, or delicious when you place a few on top of the pasta bowl.

The hesitant child ate more than her share.

zucccrisp 300x223 Zucchini Chips

They look fried, don’t they?  They’re not.



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Surprise! I Love Beets!

This week in my organic produce share were some gorgeous beets.  Having never cooked beets before and not being a fan of the awful, pickled variety, I was really looking forward to dipping my toe in the beet water… so to speak.

The general consensus was that roasted beets yielded the most flavor and would provide a rich, sweet experience.

I looked over very, very many recipes and decided to mix the best of everything that I found.  Here’s what I did:

Beets
2 bunches of beets
1/4 c. evoo (Yes, I’ve succumbed – it’s just too long to write it out the other way – I may change my mind, though)
Kosher salt

Pre-heat oven to 350.  Scrub the hell out of the beets, removing the stems and greens and keeping aside.  Trim the top and bottom of the beet.  Place in a small roasting pan, pour the oil over it.  Sprinkle with a nice big pinch of salt and toss with your hands to coat. Cover with foil and bake, 40-65 minutes, depending on the size and freshness of your beets.  Mine took 55 minutes until I could easily insert a fork into the biggest one.

Greens
The greens from the beets
4 cloves of garlic chopped
2 T. evoo

Fill a bowl with cool water if your greens are a bit wilted and let them soak to fluff them up a bit.  When your beets are almost done, drain the greens and cut off any tough stems (I skipped this part and had some tough ends on the plate, so I really would recommend this).  Heat a small pan on med/high heat.  Add the oil and when it ribbons add the garlic.  When the garlic is ever so slightly golden, add the greens and stir and toss till greens are wilted.

I took a shallow serving dish and placed the greens in the bottom with the beets on top of them.  It was a family style, everyone serve yourself meal.  We had grilled steak and I made a salad of curly leaf lettuce, yellow and red tomatoes tossed with a simple balsamic vinaigrette (shallot chopped, 2 parts balsamic, 1 part evoo).

It really was a perfectly balanced plate.  Everything complimented each other, and the beets…  Oh the beets.  They were sweet and very satisfying, on top of the garlicky greens.  Yeah.  This was good.

beets Surprise! I Love Beets!



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For Nana

When I was a little girl, I spent an inordinate amount of time at my grandmother’s house.  Her mother, my great grandmother, who we called Little Nana, lived in an apartment upstairs that she shared with her husband.  Uncle Lou, who was her second husband and not our great-grandfather so we called him uncle (I have no idea why), died in 1970 or 1971.  I was 5 or 6 and his death is the first one that I  was aware of in my young life. He was the first loss that I was cognizant of and the first that made me cry.  I remember after he died, Nana would sit in her living room with a handkerchief and twist her wedding bands and silently cry.  I never heard her sob, but through the years I saw those quiet tears filling her light blue eyes, many times.

Nana was a strong, stubborn woman who loved fiercely and judged harshly when she thought that someone was hurting someone that she loved, or not taking care of their responsibilities; she didn’t have a lot of patience for women who didn’t take care of their own.  She was a soft place for me to go in a world that had too many sharp corners and rough edges.  She would listen to me and tut and tsk in all the appropriate places and she made me feel loved like no one else in the world.  She taught me to play Gin Rummy and Solitaire and when I was a teenager, she asked me to teach her grammar and spelling and punctuation, so that she could write better letters to Lou’s niece. She had no education, but was sharp and bright and I wish that I had known what to teach her as I’m afraid I didn’t do very well with that at all.  She had a quick temper, and was the first to admit when something  ‘Got Her Irish Up’.  She could also be highly irreverent and a little sarcastic and many times I caught her singing Judy Garland’s “I Don’t Care” and doing a little soft shoe after one of her altercations with my grandfather.

The thing I remember most about Nana, the thing that I come back to over and over again is the way she brushed my hair.   I have this crazy, frizzy, thick, unmanageable hair and no one ever had the patience to brush it except for Nana.  She would take her soft bristled brush and I would sit on the floor in front of her and she would separate my hair into sections and then brush each section, starting at the bottom.  She would get the knots and tangles out of the bottom and then work her way up.  She never got annoyed or bored or frustrated and  I truly wish that I had her patience for my own daughter’s hair that Nana had for mine.  It was the perfect segue to bed time for a little girl who had a lot of trouble sleeping…

Lest you believe that this woman was an angel who never did anything wrong, let me tell you she had some stories to tell.  I was probably too young to hear most of them, but she really had no one else to talk to, so I got them all.  And even though some of them left me a little confused and maybe a little shocked, I’m glad I got them.  I’m glad she told me her stories and that I can pass them on to my children, even though I think I’ll wait till they’re a little more age appropriate.

I moved to Florida towards the end of Nana’s life and there are many times that I feel so sad and more than a little guilty that I wasn’t there to brush her hair, or hold her hand at the end of her life.  She gave so much to me and I hope she knew how much I loved her and what a difference she made in my life.

Today is Nana’s birthday.  She would have been 109.

nanaimg For Nana

Happy Birthday Nana



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Home Made Granola

In our ongoing effort to remove as many of the chemicals and preservatives from our diet as possible, while still being more frugal, I decided to make my own granola.  I collected a ton of recipes from all over the place and then pulled out what I had on hand and went to work.

3.5 cups of old fashioned oats
what was left of my package of coconut flakes (I could have used the whole package, or omitted it entirely, it’s really a matter of personal preference)
.75 cup slivered almonds
2 teaspoons cinnamon
1 teaspoon kosher salt
1/4 cup brown sugar
1/4 cup canola oil
3.5 Tablespoons (more or less, I used what was left in the jar) honey
1 Tablespoon pure maple syrup
2 teaspoons vanilla extract (we all know to use the good stuff, right?)

Preheat the oven to 375.  In a large bowl mix all the above ingredients.  Be careful not to break up the oats or nuts, but really make sure to combine well.

Spread the mixture onto an aluminum foil lined, rimmed baking sheet, making it as evenly layered as possible.

granola 300x196 Home Made Granola

Put into oven and let it bake for 10 minutes.  Remove, and using a thin spatula, stir, turning the mixture over so that what’s on the bottom can bake.  Return to oven for an additional 10 minutes and remove again.  Stir and return in 10 minute intervals till you have the desired color.

I only did it for 20 minutes total and found that was dark enough for me, although I found recipes where the time varied quite a bit.  Here’s mine after 20 minutes:

granolacooked 300x196 Home Made Granola

Allow it to cool completely (I used a rack underneath for quicker cooling, but I don’t think it’s necessary.  Once the granola was cool, I put it in a big bowl and added dried blueberries, cherries, raspberries, and raisins as well as roasted, salted sunflower seeds.

You could really add anything you wanted to this.  And it made a huge, ziploc, 1 gallon freezer bag full.

granalabag 300x213 Home Made Granola

Dried fruit is a little bit expensive, but in the end this was much cheaper than store bought granola and absolutely, tremendously better than the store bought stuff.  As an added bonus, it makes your house smell incredible!  We’ll never be able to eat the processed stuff, ever again.



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