I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.
I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.
To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.
These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.
Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza (picture above) is no exception. Click here for his recipe and lots of photos.
This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.
And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.
What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?
Tonight’s featured recipe, quick, easy and oh, so good:
Chili Rellenos Casserole
- 2-7 oz cans whole green chilies
- ½ onion, diced
- 16 oz shredded 4-blend Mexican cheese
- 4 to 6 corn tortillas, torn into wide strips
- 4 eggs
- 4 oz salsa
- ¼ cup milk
- salt & pepper
- ½ tsp crushed garlic
- ½ tsp red pepper flakes
- ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)
bowl, 8×8 glass baking dish, greased
Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.
That’s it for this week. Have a fun and safe weekend. – TaMara
These mushrooms can serve as an appetizer or side dish.
- 8 oz Baby Bella Mushrooms, washed, dried and stems removed
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1/2 cup olive oil
- fresh oregano, chopped
- salt and pepper
bowl, large jar with lid
In a bowl, add lemon juice and white wine vinegar, slowly whisk olive oil into it. Stir in fresh oregano, salt and pepper to taste.
Place mushroom in the jar, pour marinade over them, cover with the lid and shake gently to coat mushrooms completely.
Refrigerate overnight, gently shaking occasionally. Serve at room temperature. Refrigerate any leftovers.
Today sucked. I mean really and truly sucked.
But in other news, there’s water on Mars and the Blood Moon did not bring on the apocalypse and in the words of Scarlett O’Hara, tomorrow is another day.
I have a bunch of nice vegetarian sides and main dishes piled up in my to post file, so I thought this week would be a good time to focus on a few. Farm stands are still going strong, the weather can’t decide if it’s grilling or soup weather, this seemed like a safe bet.
Asian Pear and Grape Cabbage Salad
- 1/4 cup apple cider vinegar
- 1 tsp spicy brown mustard
- 1 tbsp maple syrup
- 1/4 cup olive oil
- salt and pepper to taste
Whisk together all the ingredients, except oil, slowly whisk in oil to create vinaigrette. Taste and adjust seasonings as desired.
- 1/2 head of red cabbage
- 1/2 head Savoy cabbage
- 1 Asian pear, halved, cored and sliced into thin strips
- 1 Red Anjour pear, halved, cored and sliced into thin strips
- 1 cup seedless red grapes, halved
- 1 cup seedless green grapes, halved
- 1/2 cup toasted walnut or almond pieces
Cut each cabbage in half to create two wedges, remove core and slice crosswise into thin shreds, toss with pears, grapes and nuts. Drizzle with vinaigrette and toss thoroughly. Let set for 10 minutes and serve.
What a week we’ve had here. I retreated to the kitchen often, cooking truly reduces my stress and helps me refocus. And since everyone needs to eat, I have a perfect excuse to retreat and regroup.
Cool weather blew in today, signalling the start of soup season, a great time of year. I have quite a few soup recipes and I began the season with one of my favorites, Tomato-Spinach, pictured above and recipe here.
Next up, Pumpkin Bars, because I needed something to share with friends and this recipe makes a lot. Click here for recipe and photos.
JeffreyW went to the Farmer’s Market and made Refrigerator Pickles, there are plenty of great photos and the pickle recipe here. He went on to use the beans he purchased to make Three Bean Salad, here.
And finally, for the pet lovers, some Bixby pictures and a bit of an update.
It’s the last official weekend of summer, how will you usher it out? What’s on your plate for the weekend? We are going to head up to the mountains to take in some color, which is predicted to be a short show this year.
For tonight’s featured recipe, I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.
It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.
All right, if you’re up for something new and different, here you go, tonight’s featured recipe.
Sausage and Grapes
- 8 links Italian sausage (I used spicy, but you could use any style sausage you favor)
- 1/2 sweet onion, finely diced
- 2 tsp fennel seeds
- 1 cup green seedless grapes, washed, dried and halved lengthwise
- 1 cup red seedless grapes, washed, dried and halved lengthwise
- salt and pepper to taste (I used none, didn’t need it)
- angel hair pasta
- freshly grated Parmesan
Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.
Cook pasta according to package directions until al dente. Drain well.
You can toss with the sausage mixture, or serve separately. Serve with Parmesan.
The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.
That’s if for this week. Have a great weekend. – TaMara
It’s been a rough week – mostly for people around me. I found myself retreating to the kitchen often to cook. Definitely helps clear my head and regroup. Soup season is in full swing as Autumn is fast approaching. We may actually blow off work tomorrow and head up to the mountains to see the colors.
Today I decided to make a big batch of one of my favorite soups. It did not disappoint. I ‘beefed’ it up because I had some ground beef that I needed to use up. I’ll do that again. Yum.
- 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
- 1/4 of a small onion, chopped
- 24 oz diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned
- 8 oz sliced carrots (I use frozen)
- 1 cup green beans
- 1 cup water, as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp red pepper flakes (opt)
- salt and pepper to taste
- Grated Parmesan for garnish
- spinach chiffonade for garnish
In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*. Add to beef mixture, along with vegetables and spices. Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan and spinach chiffonade. Makes 4 generous servings.
*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup. You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.
Over the last couple of weeks I’ve had requests to pull together some of my recipes that go easy on the salt. I found quite a few and this week lemon made the biggest appearance, but tonight’s featured recipes bring in a whole host of other flavors that make it easier to go lighter on the salt.
Reducing salt with out losing flavor can be managed with several steps. First of all, try to use fresh foods whenever possible. If you begin to read labels you’ll see many packaged foods contain extra fat, salt & sugar that you wouldn’t add if you prepared it fresh. And good, fresh ingredients bring their own flavors to a dish.
When you need to buy something, such as canned tomatoes or frozen vegetables, go with the no-salt version whenever possible. Then you can be in control of the sodium.
Adding flavors that enhance a dish is the key to cutting back on salt. Wine vinegars (especially on potatoes and meats), lemon juice (great for fish, vegetables and chicken), limejuice, and different spice mixes, including peppers, garlic, basil, rosemary, celery seeds, dill, toasted sesame seeds and citrus zest – go wild, try something new, you might surprise yourself – can transform a dish. You can also buy prepackaged spice mixes to shake on, just make sure to read the label looking for sodium content.
With all that in mind, I went searching through my recipes to find ones that used a dash less salt.
I started the week with Lemon Ricotta Pasta with Chicken and Spinach, recipe here.
This week’s dinner menu (pictured at top) is Cranberry Chicken and Lemon Cheese Cauliflower, click here for menu, recipes and shopping list.
JeffreyW makes a flavorful Shrimp,Ham and Kale in Garlic Lemon Sauce, recipe here.
And finally, click here for Grilled Lemon Salmon with Corn Pepper Relish.
For the pet lovers, lots of pictures of Bixby in the next Bixby Diaries installment here.
How about you, what do you use to spice up a dish? What’s on the menu this weekend?
Tonight I’m featuring a few recipes that bring in some sweet and spicy flavors. These beans and rice are a nice change-up from the standard Wash Day Beans and Rice I usually make.
Caribbean Jerk Beans & Rice
- 2 cups water
- 1 cup rice
- 1 tbsp olive oil
- ½ onion, chopped
- 1 stalk celery, chopped
- ½ green pepper, sliced
- 1 tsp crushed garlic
- 1 lb lean boneless pork, cubed in large pieces
- 14 oz can diced tomatoes
- salt to taste (this is a good recipe to substitute white wine vinegar for salt)
- pepper to taste
- ¼ to ½ tsp red pepper flakes
- 1 to 2 tsp Caribbean jerk spice (you can buy it or make your own, recipe below)
- ½ cup fresh chopped cilantro (Italian parsley works well in this recipe if you aren’t a fan of cilantro)
- 14 oz can black beans, drained and rinsed (or substitute dry beans, soaked and cooked)
saucepan & skillet
Add water & rice to saucepan, bring to a boil, cover, reduce heat and let simmer until all liquid is absorbed, about 20 minutes. Heat oil in skillet, add pork and brown on all sides for 5 minutes, add onion, celery, pepper & garlic, sauté for additional 5 minutes. Add tomatoes & spices. Let simmer 15 minutes, add cilantro, black beans and simmer additional 5 minutes, until beans are heated through. Add cooked rice & mix thoroughly.
Caribbean Jerk Seasoning
- 2 tablespoons dried onion flakes
- 1 tablespoon garlic powder
- 4 teaspoons crushed dry thyme leaves
- 2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
Blend together and store tightly covered (I keep old spice jars around for mixtures like this)
- 8 cups shredded green cabbage
- 1-1/2 large mangoes, peeled, pitted and diced
- ½ medium red bell pepper, thinly sliced
- ½ medium yellow bell pepper, thinly sliced
- 6 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.
- ½ mango, peeled, pitted and cubed
- 6 ounces plain nonfat yogurt
- ¼ cup frozen orange juice concentrate (not diluted with water)
- 3 tablespoons limejuice
- ½ to 1 jalapeño pepper, stemmed, seeded and rough chopped
- 2 tsp minced fresh ginger (substitute 1/2 tsp ground ginger if desired)
Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.
That’s it for this week. Have a great weekend – TaMara
This is a great recipe and you can cook it on the grill or indoors in the oven. Add baked potatoes or rice and fresh greens from the garden for a nice summer meal. Serves 4.
Grilled Lemon Salmon:
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 4 – 6 oz skinless salmon fillets
Add ingredients to bag and refrigerate 1 hour or overnight. Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler. Cook for 4 minutes on each side, or until fish flakes easily. Serve with relish.
Corn Pepper Relish:
- 1 cup cooked corn (or canned, drained)
- 4 green onions, chopped
- ½ green pepper chopped
- ½ red pepper chopped
- ½ yellow pepper chopped
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp chopped cilantro
- 1 tbsp chopped jalapeno
- salt & pepper to taste
- ½ tsp crushed garlic
Combine all ingredients and let marinate while salmon cooks. You can use the remaining peppers in a salad for your next dinner.