1 teaspoon olive oil
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar
Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.
Makes about 4 cups.
Adapted from Gourmet (via the Epicurious website).
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
27 September, 2017
20 September, 2017
Zucchini & Corn Souffle
2 medium zucchini (about 1 1/2 pounds)
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese
Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.
Adapted from Taste of Home, June/July 2014 via Taste of Home.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese
Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.
Adapted from Taste of Home, June/July 2014 via Taste of Home.com
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06 September, 2017
Poached Cod with Fennel and Cauliflower
1 1/2 lbs. cod, checked for bones and cut into 8 pieces
1 Tbsp. lemon juice
salt and pepper to taste
1 Tbsp + 1 cup chicken or vegetable broth
1 medium onion, coarsely chopped
1 large carrot, in 1 1/2-inch pieces
1 1/2 cups cauliflower florets
1 fennel bulb, in medium slices
5 cloves garlic, pressed
chopped fennel tops, for garnish, optional
Rub cod with lemon juice and a little salt and pepper. Set aside. Saute onion in 1 Tbsp. broth over medium heat for 5 minutes, stirring frequently. Add remaining broth and carrots. Cover and simmer over medium heat about 10 minutes. Add cauliflower, fennel, and garlic. Place cod on top and continue to cook, covered, until done, about 6 minutes more. Adjust seasonings and sprinkle with chopped fennel greens.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
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1 Tbsp. lemon juice
salt and pepper to taste
1 Tbsp + 1 cup chicken or vegetable broth
1 medium onion, coarsely chopped
1 large carrot, in 1 1/2-inch pieces
1 1/2 cups cauliflower florets
1 fennel bulb, in medium slices
5 cloves garlic, pressed
chopped fennel tops, for garnish, optional
Rub cod with lemon juice and a little salt and pepper. Set aside. Saute onion in 1 Tbsp. broth over medium heat for 5 minutes, stirring frequently. Add remaining broth and carrots. Cover and simmer over medium heat about 10 minutes. Add cauliflower, fennel, and garlic. Place cod on top and continue to cook, covered, until done, about 6 minutes more. Adjust seasonings and sprinkle with chopped fennel greens.
Adapted from World's Healthiest Foods
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30 August, 2017
Broccoli with fennel
1 large fennel bulb, about 8 oz.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste
Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.
Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste
Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.
Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.
Versión en español: this post is also available in Spanish.
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23 August, 2017
Mexican Street Corn
Spread:
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime
Combine in a small bowl.
Topping:
1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)
Combine in a small bowl.
5 ears fresh corn, husked
Garnish (optional):
chopped cilantro
Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).
Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.
Adapted from Seeded at the Table
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime
Combine in a small bowl.
Topping:
1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)
Combine in a small bowl.
5 ears fresh corn, husked
Garnish (optional):
chopped cilantro
Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).
Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.
Adapted from Seeded at the Table
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16 August, 2017
Purslane
native to: India and Iran
in season here: summer
Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here -- or at best, a readily available green mulch. It's tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.
Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it's generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It's an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb's quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.
Purslane doesn't keep very well, which may be why it's so hard to find, especially for those who lack a good farmers' market. It starts to lose nutrition as soon as it's harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don't let it go to seed). It also makes a good microgreen.
It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.
Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer
Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here -- or at best, a readily available green mulch. It's tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.
Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it's generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It's an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb's quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.
Purslane doesn't keep very well, which may be why it's so hard to find, especially for those who lack a good farmers' market. It starts to lose nutrition as soon as it's harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don't let it go to seed). It also makes a good microgreen.
It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.
Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
09 August, 2017
Sweet & sour onions with golden raisins
1 lb. small red or white onions, trimmed
3 Tbsp. olive oil
2 garlic cloves
small piece fresh hot pepper, to taste
2 Tbsp. honey
2 cloves
1 bay leaf
1/3 cup red wine vinegar
1 cup water
1/4 cup golden raisins (sultanas)
salt and pepper to taste
Blanch onions 1 minute; drain, rinse under cold water, and slip off skins. Heat garlic and pepper in oil until oil is hot, about 2 minutes. Add onions and saute until lightly golden, 8-10 minutes. Add honey, cloves, and bay leaf. Reduce heat and cook gently 2 min. Add remaining ingredients. Cover and simmer 20 min. Remove cover and simmer until juices reduce to a glaze, about 2 minutes. Remove pepper and bay leaf and adjust seasonings.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3 Tbsp. olive oil
2 garlic cloves
small piece fresh hot pepper, to taste
2 Tbsp. honey
2 cloves
1 bay leaf
1/3 cup red wine vinegar
1 cup water
1/4 cup golden raisins (sultanas)
salt and pepper to taste
Blanch onions 1 minute; drain, rinse under cold water, and slip off skins. Heat garlic and pepper in oil until oil is hot, about 2 minutes. Add onions and saute until lightly golden, 8-10 minutes. Add honey, cloves, and bay leaf. Reduce heat and cook gently 2 min. Add remaining ingredients. Cover and simmer 20 min. Remove cover and simmer until juices reduce to a glaze, about 2 minutes. Remove pepper and bay leaf and adjust seasonings.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Versión en español: this post is also available in Spanish.
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02 August, 2017
Peach pie for dinner!
Chicken and peach pie
2-3 lb. chicken (best with skin and bones, which add flavor, but a smaller amount of skinless/boneless chicken can be used)
salt and pepper to taste
1/2 tsp. ground ginger
2 Tbsp. vegetable oil
1 medium onion, peeled and sliced
2 ribs celery, in 2-inch pieces
1 leek with a little green, in 2-inch pieces
1 1/2 cups chicken stock
4 whole cloves
5 medium peaches (1 1/2 lb), peeled*, pitted, and sliced into bite-sized pieces
1/4 cup white wine
1 clove garlic, chopped
1 tsp. fresh ginger, peeled and minced
2 tsp. cornstarch dissolved in 1 Tbsp. cold water
1 egg beaten with 1 Tbsp. water (optional)
double pie crust for 9-10-inch pie pan
Rub the chicken all over with salt, pepper, and ginger. In a large pot, lightly brown chicken, onion, celery, and leek in oil over medium heat, about 15 minutes. Add stock and whole cloves; bring to a boil. Cover and simmer 1 1/4 hours. Remove chicken, reserving cooking liquid and vegetables, and cool slightly. Remove and discard skin and bones; cut chicken into bite-sized pieces. Mix meat with peaches, wine, garlic, ginger; cover and chill. Remove cloves from the cooking liquid and discard; puree liquid and vegetables. Chill (may quick-chill by freezing about 45 minutes) and skim off fat. Combine puree and cornstarch/water mixture, add to chicken, and stir until well-blended. Grease a 10 x 6 1/2 x 2-inch casserole or 9-10 x 2-inch round dish and line with 1/8 inch thick pie crust dough, leaving 1 1/2 inch overhang. Fill with chicken mixture. Top with second crust and seal with water. Pierce top and brush with egg if desired. Bake 30 min at 400F then lower oven to 350F and bake another 20 min. Allow to cool 10 min. before serving.
Adapted from: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.
*See following recipe for the easiest way to peel peaches.
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If you bought extra peaches (and who wouldn't be tempted?) how about drying them for later snacking:
Oven-dried peaches
Blanch peaches in boiling water for a few seconds and quickly remove to cold water; skins should slip off easily. Halve and remove pits; cut into smaller pieces if desired. Optionally, place in acidulated water to prevent discoloration. Arrange pieces cut-side down on a wire rack over a foil-lined baking tray; place in a 225F oven, leaving door slightly ajar. Dry 24-36 hrs for halves, 12-16 hrs for quarters, 8-12 hrs for smaller pieces, turning pieces halfway through drying.
Adapted from: Preserving fruit : 101 essential tips / Oded Schwartz. DK Pub., 1998.
More about peaches.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2-3 lb. chicken (best with skin and bones, which add flavor, but a smaller amount of skinless/boneless chicken can be used)
salt and pepper to taste
1/2 tsp. ground ginger
2 Tbsp. vegetable oil
1 medium onion, peeled and sliced
2 ribs celery, in 2-inch pieces
1 leek with a little green, in 2-inch pieces
1 1/2 cups chicken stock
4 whole cloves
5 medium peaches (1 1/2 lb), peeled*, pitted, and sliced into bite-sized pieces
1/4 cup white wine
1 clove garlic, chopped
1 tsp. fresh ginger, peeled and minced
2 tsp. cornstarch dissolved in 1 Tbsp. cold water
1 egg beaten with 1 Tbsp. water (optional)
double pie crust for 9-10-inch pie pan
Rub the chicken all over with salt, pepper, and ginger. In a large pot, lightly brown chicken, onion, celery, and leek in oil over medium heat, about 15 minutes. Add stock and whole cloves; bring to a boil. Cover and simmer 1 1/4 hours. Remove chicken, reserving cooking liquid and vegetables, and cool slightly. Remove and discard skin and bones; cut chicken into bite-sized pieces. Mix meat with peaches, wine, garlic, ginger; cover and chill. Remove cloves from the cooking liquid and discard; puree liquid and vegetables. Chill (may quick-chill by freezing about 45 minutes) and skim off fat. Combine puree and cornstarch/water mixture, add to chicken, and stir until well-blended. Grease a 10 x 6 1/2 x 2-inch casserole or 9-10 x 2-inch round dish and line with 1/8 inch thick pie crust dough, leaving 1 1/2 inch overhang. Fill with chicken mixture. Top with second crust and seal with water. Pierce top and brush with egg if desired. Bake 30 min at 400F then lower oven to 350F and bake another 20 min. Allow to cool 10 min. before serving.
Adapted from: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.
*See following recipe for the easiest way to peel peaches.
---------
If you bought extra peaches (and who wouldn't be tempted?) how about drying them for later snacking:
Oven-dried peaches
Blanch peaches in boiling water for a few seconds and quickly remove to cold water; skins should slip off easily. Halve and remove pits; cut into smaller pieces if desired. Optionally, place in acidulated water to prevent discoloration. Arrange pieces cut-side down on a wire rack over a foil-lined baking tray; place in a 225F oven, leaving door slightly ajar. Dry 24-36 hrs for halves, 12-16 hrs for quarters, 8-12 hrs for smaller pieces, turning pieces halfway through drying.
Adapted from: Preserving fruit : 101 essential tips / Oded Schwartz. DK Pub., 1998.
More about peaches.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
26 July, 2017
What to do with favas
Pea Shoot Salad with Fava Beans
1 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)
Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans' outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.
Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).
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Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste
Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.
Adapted from Saveur
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More about fava beans
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)
Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans' outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.
Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).
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Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste
Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.
Adapted from Saveur
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More about fava beans
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19 July, 2017
Two carrot recipes
Honey gingered carrots
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste
In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.
Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]
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Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)
Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.
Adapted from the e-Newsletter World Wide Recipes.
Index to all blog posts.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste
In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.
Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]
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Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)
Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.
Adapted from the e-Newsletter World Wide Recipes.
Index to all blog posts.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 July, 2017
Chocolate-Raspberry Frozen Yogurt Pops
2 cups fresh or frozen raspberries
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips
Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.
Adapted from eatingwell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips
Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.
Adapted from eatingwell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
05 July, 2017
Apricot stuffed chicken
2 whole boneless chicken breast halves, with skin
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. melted butter
1/2 tsp. ground ginger
1/2 lb. fresh apricots, halved (about 4)
1/2 cup apricot jam
1 Tbsp. cider vinegar
Place chicken skin side down and flatten slightly with a mallet. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger; place in a strip along center of each breast half and top with apricot halves. Wrap chicken around filling; tie with string every two inches. Barbecue 15 minutes on a rack about 5-1/2 inches above medium-hot coals, turning once or twice. Mix apricot jam, vinegar, and remaining 1/4 tsp. ginger; brush over chicken rolls. Grill another 5-10 minutes, until done.
Adapted from California Apricots
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. melted butter
1/2 tsp. ground ginger
1/2 lb. fresh apricots, halved (about 4)
1/2 cup apricot jam
1 Tbsp. cider vinegar
Place chicken skin side down and flatten slightly with a mallet. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger; place in a strip along center of each breast half and top with apricot halves. Wrap chicken around filling; tie with string every two inches. Barbecue 15 minutes on a rack about 5-1/2 inches above medium-hot coals, turning once or twice. Mix apricot jam, vinegar, and remaining 1/4 tsp. ginger; brush over chicken rolls. Grill another 5-10 minutes, until done.
Adapted from California Apricots
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
28 June, 2017
Apricots
native to: China or Armenia
in season here: June to early July
Apricots, Prunus armenaica, are closely related to plums (more distantly, they join plums, peaches, and apples as relatives of the rose). They may have originally come from India or China and were certainly present in ancient Greece and Rome, but the general scientific consensus these days is that they came from Armenia. They were brought to Virginia in 1720, but didn't do all that well until they arrived in California in 1792, where the climate was much more suitable. Here in Washington State, of course, we think of them as being from Yakima and Wenatchee, and may even associate them with Cotlets. It's easy to tell if an apricot is reasonably local and delicious or has been picked green and imported hundreds or thousand of miles: the better an apricot smells, the more flavor it has. The essential oil from apricot pits is sold as bitter almond oil (just like almond extract is actually made from peach pits).
Apricots are one of summer's earliest fruits and provide plenty of beta-carotene, fiber, vitamin C, copper, and potassium. Their flavonoids and other polyphenols have been linked to heart health, and their carotenoids and xanthophylls are thought to protect vision. They are also a good source of catechins, an anti-inflammatory most commonly associated with green tea. They support bone health, with all the necessary minerals needed to grow bones and prevent osteoporosis. They've been used to treat digestive complaints, earaches, fever, skin problems, respiratory problems, cancer, and anemia (with what success, my superficial research doesn't mention). Apricot oil is used on strained muscles and wounds.
Read more:
label-style nutrition information for raw apricots
label-style nutrition information for dried apricots
World's Healthiest Foods
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: June to early July
Apricots, Prunus armenaica, are closely related to plums (more distantly, they join plums, peaches, and apples as relatives of the rose). They may have originally come from India or China and were certainly present in ancient Greece and Rome, but the general scientific consensus these days is that they came from Armenia. They were brought to Virginia in 1720, but didn't do all that well until they arrived in California in 1792, where the climate was much more suitable. Here in Washington State, of course, we think of them as being from Yakima and Wenatchee, and may even associate them with Cotlets. It's easy to tell if an apricot is reasonably local and delicious or has been picked green and imported hundreds or thousand of miles: the better an apricot smells, the more flavor it has. The essential oil from apricot pits is sold as bitter almond oil (just like almond extract is actually made from peach pits).
Apricots are one of summer's earliest fruits and provide plenty of beta-carotene, fiber, vitamin C, copper, and potassium. Their flavonoids and other polyphenols have been linked to heart health, and their carotenoids and xanthophylls are thought to protect vision. They are also a good source of catechins, an anti-inflammatory most commonly associated with green tea. They support bone health, with all the necessary minerals needed to grow bones and prevent osteoporosis. They've been used to treat digestive complaints, earaches, fever, skin problems, respiratory problems, cancer, and anemia (with what success, my superficial research doesn't mention). Apricot oil is used on strained muscles and wounds.
Read more:
label-style nutrition information for raw apricots
label-style nutrition information for dried apricots
World's Healthiest Foods
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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