Roasted Fall Vegetables with Pumpkin Seed Oil

 

It was a night when I needed to make a relatively fast dinner, but had no idea what I wanted to make.  I stopped at one of the local farm markets and picked up a cauliflower; I decided I would do something with the cauliflower and some of the sweet potatoes from my garden.  When I got home I also found a nice russet potato in my bin (potatoes are one food I tend to buy with a specific purpose in mind and then totally forget about the purpose and the potato).  IMG_8434.JPGWith those three ingredients I opted for roasting them.  The key to making it quick was to chop everything very small, but not quite diced.IMG_8436.JPGI wanted to add a twist to the vegetables, so in addition to olive oil, I used a touch of pumpkin seed oil.  The finished vegetables could be used as a side dish with various meats, but we ate them topped with fried eggs.  I LOVE roasted vegetables with eggs – fried, poached, in an omelet.  THe combinations just doesn’t seem to go wrong.IMG_8442.JPG

Roasted Fall Vegetables with Pumpkin Seed Oil

1/2 large cauliflower (locally grown)

1 medium potato

3 medium sweet potatoes (from the garden)

1 – 2 Tbsp olive oil

1 tsp pumpkin seed oil

Sea salt & freshly ground black pepper

Directions

Heat oven to 400F.

Cut all the vegetables into small pieces, just a bit larger than diced.IMG_8436.JPGPlace in a large bowl and toss with the two oils, salt and pepper to taste. Spread in single layers onto two baking sheets.IMG_8438.JPG

IMG_8437.JPG Cook for 20 minutes, then stir the vegetables, flipping them over. Cook for another 15 minutes and check for doneness – they should be nicely browned.  If they are not ready, stir again and cook another 5 – 10 minutes.IMG_8441.JPG Remove from oven and serve. Enjoy!IMG_8443.JPGServes 2 as a main dish with eggs or 4 as a side dish.

 

Categories: Cauliflower, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Black Rice and Broccoli with Almonds

I think black rice is totally cool.  I love the look, the nutty, taste and the texture.  And, it is very good for you, it has even higher levels of antioxidents than brown rice. A 100 gram serving of black rice has 8.5 grams of protein, 3.5 milligrams of iron and 4.9 grams of fiber. Compared to the other rices (white, brown and red) black rice has the highest amount of protein. (Livestrong.com)

Another favorite in the house now is roasted broccoli.IMG_8468.JPG

So, when I found this recipe in a Martha Stewart magazine, I had to try it!  I made just a couple of adjustments based on what I had around (e.g. whole almonds which I chopped instead of sliced almonds) but since they were really inconsequential, I Am including the recipe as it is in the magazine.IMG_8471-0.JPG

Black Rice and Broccoli with Almonds

From Martha Stewart Living magazine

1 cup black rice

1 pound broccoli, cut into small florets, stems peeled and cut into 1/4-inch-thick slices (locally grown)

3 cloves garlic, unpeeled (from the garden)

4 tablespoons extra-virgin olive oil

3/4 teaspoon coarse salt

Freshly ground pepper

1 teaspoon Dijon mustard

2 tablespoons red-wine vinegar

1/3 cup sliced almonds, toasted

1 cup lightly packed fresh flat-leaf parsley leaves

2 scallions, thinly sliced

DIRECTIONS

In a heavy-bottomed medium pot, bring rice and 1 3/4 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly.

 Meanwhile, preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper.IMG_8467-0.JPGRoast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; IMG_8468.JPGtransfer broccoli to bowl with rice.IMG_8470-0.JPGRemove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt.IMG_8469.JPGDrizzle over salad. Add almonds, parsley, and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper. Serve and enjoy!IMG_8471-0.JPG

Serves 4.

 

 

 

 

Categories: Broccoli, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Black Bean and Sweet Potato Turkey Chili

I first found this recipe several years ago, and it has been a regular addition to our fall eating since.  I want to thank Sara at Our Best Bites for the original version of this slow cooker recipe.  I change it a bit each time I make it, but I always work from her recipe, so I included her original below (so the pictures may not exactly match ingredients).

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This year all the good stuff came from my garden:  sweet potatoes, garlic, jalapeno and even the pumpkin is the cooked flesh from one of our garden pumpkins!  It was the one that made this jack o’lantern.

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There are many ways to serve this.  We like it with yogurt and avocado, and maybe some chips or crackers.

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It freezes very well, so it is nice to make this big batch and save half for another time. It is even better after the flavors have had time to blend together even longer.

Black Bean and Sweet Potato Turkey Chili

Recipe by Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced (from the garden)
1-2 jalapenos, minced (from the garden)
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes (from the garden)
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (from the garden)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Heat a large skillet to medium-high heat.  Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.IMG_8382.JPG

In same skillet, heat remaining 1 1/2 teaspoons olive oil.  Add turkey and mushrooms and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  (note: the meat will taste very seasoned when done.  Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!)  Add turkey mixture to slow cooker. IMG_8383

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine.  Place lid on pot and cook for  4-6 hours on high, or 8-10 on low.   Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.IMG_8384.JPG

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving. IMG_6571.JPG

If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.IMG_8399.JPG

Yields: About 4 quarts (16 cups)

Categories: Kosher, Main Dish, Recipe, Sweet Potatoes | Tags: | Leave a comment

Broccoli & Turkey Bacon Rice Bowl

Broccoli from the farmers market, jalapenos from my garden, local eggs & turkey bacon…a fun combination of ingredients. IMG_8427.JPG

I have made this rice bowl a few times, and we always love it. I make my son a deconstructed version and he devours it., so its a hit all around.IMG_8431.JPG

Broccoli and Turkey Bacon Rice Bowl

adapted from Food Network Magazine

2 cups arborio rice

1 or 2 Tbsp olive oil

4 skices turkey bacon, chopped

1 head broccoli, florets cut into small pieces, stems peeled and chopped

2 Tbsp soy sauce

1 1/2 tsp sesame oil

4 eggs

Kosher salt

2 scallions, sliced

2 Tbsp chopped pickled jalapenos (from the garden)

Directions

Place the rice in a medium saucepan with 2 1/2 cups water.  Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes.  Reduce the heat to low and cook 12 more minutes.

Meanwhile, Cook the turkey bacon in a large nonstick skillet over medium heat until crisp (if the bacon is lowfat, add 1 Tbsp oil to the skillet), about 10 minutes. Transfer to a paper towel-lined plate.IMG_8428.JPG

If necessary, add 1 Tbsp olive oil to the skillet and increase the heat to medium high.  Add the broccoli and cook, stirring occasionally, until charred in spots.  Add 3/4 cup water and simmer until broccoli is crisp-tender and only a few Tbsp of water remains, about 3 minutes.IMG_8429.JPG

Stir in the soy sauce and 1/2 tsp sesame oil.

Divide the rice, broccoli and turkey bacon among bowls and drizzle with the pan juices.

Heat the remaining tsp of sesame oil in the skillet over medium-high heat.  Crack the eggs into the skillet, season with salt and fry as desired.  Place an egg in each bowl, and top with scallions and pickled jalapenos. Serve and enjoy!IMG_8430.JPG

Serves 4.

 

 

 

 

Categories: Broccoli, Main Dish, Recipe | Tags: , | 2 Comments

Yummy Baked Sweet Potato Fries

It was meatloaf night at our house.  So the sweet potato fries needed to be the flavor that would accompany my husband’s delicious onion soup based meatloaf.  Of course, that would be onion and garlic powder seasoned fries!

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These are great!  So simple, yet so tasty.  I did not make enough.  No worries though, I had a really good harvest this year.  There will be plenty of sweet potato fries in our future!

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Yummy Baked Sweet Potato Fries

2 medium sweet potatoes (from the garden)

1 Tbsp canola oil

1/2 tsp Kosher salt

1 tsp garlic powder

1 tsp onion powder

Directions

Heat the oven to 425F.

Peel and cut the sweet potatoes into 1/4″ fries. Spread on a baking sheet(s) in 1 layer.  Toss with the oil, salt and seasoning.IMG_8251.JPGBake for 15 minutes.IMG_8254.JPGFlip the fries with a spatula. Bake for another 10 – 15 minutes, be careful not to burn the fries, they should be nicely browned and crisp.IMG_8257.JPGPlace on a paper towel to absorb any excess oil.  Serve and Enjoy!IMG_8258.JPGServes 2 – 4.

Categories: Kosher, Recipe, Sweet Potatoes, Vegetarian | 1 Comment

Pumpkin Pancakes

Inevitably, there is leftover pumpkin. And usually it is just the right amount to make some pumpkin pancakes for breakfast. Yum!

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We like our pumpkin pancakes topped with maple syrup and some cinnamon sugar, a real treat to start the day.

Of course, you can multiply the recipe to match the amount of pumpkin or people you have, this recipe serves 4.

Pumpkin Pancakes

adapted from Food Network Magazine

1 cup non-fat milk

1/2 cup cooked or canned pumpkin

2 Tbsp melted butter

2 eggs

1 1/2 cups whole wheat flour, sifted

2 Tbsp sugar

2 tsp baking powder

1 tsp pumpkin pie spice (you can make your own – see below)

1/4 tsp Kosher salt.

Directions

Heat the oven to 200F.

Whisk together milk, pumpkin, melted butter and eggs.

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Whisk in the flour, sugar, baking powder, pumpkin pie spice and salt.

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If the mixture is too thick (as it was above) add a little more milk, but be careful not to make it runny.

Cook by 1/4 cupfuls on a hot buttered skillet until golden and cooked through.

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Place cooked pancakes on a plate in the warm oven while cooking the rest of the batter.

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Serve with syrup and cinnamon sugar.  Enjoy!

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Pumpkin Pie Spice

3 Tbsp cinnamon

2 tsp nutmeg

2 tsp ginger

1 1/2 tsp allspice

1 1/2 tsp cloves

Mix together and store in a small jar.

Categories: Breakfast, Recipe, Vegetarian | Tags: , | Leave a comment

Kale Quiche

When I stopped at the farmers market last week, I couldn’t resist buying some kale from Beechwood Orchards.  But I had no pans for what I was going to do with it.  Then I realized that I had a couple of pie shells in the freezer, regular pie shells, not deep dish.  I had enough kale to make 2 quiches!IMG_8410.JPG

Quiche makes a great lunch or dinner in my house.  My husband, 5 year old and I finished off 3/4 of one of the quiches in one dinner!IMG_8411.JPG

I usually make my own crust for quiche, but this time I happened to have the crusts in the freezer, so I took the easy way out. But my son really likes these crusts, so much so that he readily ate the kale in the quiche. Sometimes taking the easy way out works out just fine.

Kale Quiche

(recipe for 1 quiche)

1 prepared pie crust

3/4 cup of sharp cheddar, shredded

1 Tbsp olive oil

1/2 cup chopped onions

2 cloves garlic, minced (from the garden)

1/2 bunch kale, chopped small  (locally grown)

1/4 tsp Kosher salt

3 or 4 eggs (locally grown)

2/3 cup milk (we use lowfat, organic milk)

Paprika

Directions

Heat the oven to 350F.

Sprinkle the cheese in the crust.IMG_8405.JPG

Heat the oil in a large skillet.  Cook the onion over medium high heat until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. IMG_8401.JPG

Add the kale and cook, stirring with tongs, until wilted and mixed through with the onions and garlic.IMG_8403.JPG

Place in the pie shell on top of the cheese.IMG_8406.JPG

In a small bowl, whisk the eggs.  Whisk in the milk.IMG_8404.JPG

Pour over the kale mixture. Sprinkle with paprika.IMG_8409.JPG

Bake until the center is set, about 1 hour; check it after 45 minutes.IMG_8410.JPG

Serve and enjoy!IMG_8411.JPGServes 4 – 6.

Categories: Kale, Kosher, Main Dish, Recipe, Vegetarian | 1 Comment

Apple Oat Bran Pancakes with Streusel Topping

A few weeks ago, I was able to go apple picking with all my children.  Now that the girls are adults, it is rare to get all of them together, and even more rare to be able to all be together on an excursion. But on this cold but sunny day, we all went to Milburn Orchards in Elkton, Maryland and picked A LOT of apples.

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So, now that the girls all dispersed back to their universities, we have a refrigerator full of apples that need to be eaten or cooked with….In other words…eaten!

This morning it was pancakes. Cam loves when I sprinkle brown sugar on the pancakes as they cook, so I decided to add a streusel topping to the pancakes.  You couldn’t really see the topping once they cooked, but boy, did they taste good!

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Topped with a little maple syrup, they were probably some of my favorite pancakes I have ever eaten.

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Apple Oat Bran Pancakes with Streusel Topping

3/4 cup oat bran

1/2 cup whole wheat flour

1 Tbsp baking powder

1 tsp salt

1/4 tsp cinnamon

1 egg

1 cup milk

1 Tbsp butter, melted

2 tsp honey, warmed slightly (use local)

~1 cup grated apple, more or less (1 large apple from Milburn Orchards)

butter for the pan

Streusel Topping

1/8 cup plus brown sugar

1/8 cup whole wheat flour

1/8 cup old-fashioned or quick-cooking oats

1 tablespoon cold butter

Directions

In a large bowl, mix together dry pancake ingredients.IMG_8336.JPG

In a medium bowl, add egg, milk, butter and honey – whisk.IMG_8335.JPG

Drain off excess liquid from apples. Pour wet ingredients and apple into dry, whisk just til combined. Set aside.IMG_8337.JPG

For streusel topping: In a medium bowl, mix brown sugar, flour, oats. Cut in butter using pastry blender or fork until mixture is crumbly.IMG_8338.JPG

Heat the griddle/pan over medium-high heat.

Coat with butter, add batter 1/4- 1/2 cup at a time.  Sprinkle on streusel topping. When bubbles start to form in pancake (about 2 -3 minutes), check the bottom, if golden brown, flip.IMG_8340.JPG

Cook another minute or 2, check bottom.  When golden brown, they are done.  Enjoy!

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Makes 10-12 pancakes.

Categories: Apples, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Cauliflower and Lentil Tacos

This is probably the strangest use of cauliflower I have tried yet, but, it worked!

IMG_8227.JPG The cauliflower-lentil combo was surprisingly tasty. We all ended up making tortilla-less salad combos with it after eating a taco or two.

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It easily replaced beef and refried beans and was more flavorful and oh so healthy! In addition the leftovers made a really nice lunch the next day, heated and topped with some lettuce and feta.

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I was a little lazy.  The original recipe called for processing the cauliflower in a food processor; I didn’t feel like pulling it out so I used the blender that was on my counter and just did it in batches.  It worked fine, so you can actually do it either way. I like this picture, it kind of looks like abstract art…

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Cauliflower and Lentil Tacos

Adapted from Jason Andrew Wrobel on Cookingchannel.com.

  • 1 cup green or brown lentils
  • 1 head cauliflower, cored and broken into florets (from Highland Orchards)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced (about 1 1/2 cups)
  • 1 jalapeno, seeded and minced (from the garden)
  • 4 cloves garlic, minced (from the garden)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3/4 cup canned tomato sauce
  • 1  teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 package hard or soft taco shells
  • 4 cups shredded romaine lettuce, for topping
  • Guacamole, using your favorite recipe

Directions

Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes. Drain of excess water and set the lentils aside.

IMG_8225.JPGPulse the cauliflower in a food processor or blender until reduced to pieces the size of rice grains.IMG_8221.JPGHeat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.IMG_8222.JPGAdd the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and 1/2 teaspoon of the coriander and cook for 4 minutes. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.IMG_8223.JPG Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin and 1/2 teaspoon coriander. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors. Taste and adjust seasoning if necessary.IMG_8226.JPGScoop the taco filling into taco shells, top with some shredded romaine and a dollop of guacamole. Serve immediately and enjoy!IMG_8227.JPGServes 6 – 8.

 

Categories: Cauliflower, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Swiss Chard Cottage Cheese Puff

Ah, good ol’ swiss chard.  Yes, it has been growing in the garden all spring, summer, and now fall.  I got so tired of it by early summer, I pulled all but 2 of the plants and have been lopping them off every now and then.  But, there is no killing swiss chard (at least in my garden).  But now that all my other, more interesting, plants have wound down, it is nice to have it there to use again.

IMG_8202.JPGI am actually curious as to how long into the year the plants will keep coming back.  My garden is fairly sad looking right now.  I cleared out all the non-producing plants, so all that is left is:  Swiss chard, lima beans, jalapenos, some kale I am hoping to revive, 1 tomato plant, and the jerusalem artichokes, garlic and strawberries waiting for next spring. It is so ‘not pretty’ that I will not include any pictures of it.

But, back to the chard.  I decided to try something different…a swiss chard cottage cheese puff.IMG_8213.JPGWhat a great group of ingredients went into this…IMG_8203.JPGThe dish was surprisingly flavorful and filling. The 1 quart casserole easily fed the 4 of us.

Swiss Chard Cottage Cheese Puff

adapted from Rodale’s Basic Natural Foods Cookbook

2 tsp canola oil

1 clove garlic, minced (from the garden)

1/2 cup sliced scallions

1 stalk celery, sliced

4 cups chopped Swiss Chard leaves, stems removed (from the garden)

1 cup cottage cheese

3 Tbsp whole wheat flour

2 eggs (from Highland Orchards)

1/4 cup finely shredded sharp cheddar cheese

4 Tbsp grated Parmesan cheese

Directions

Heat oil in a large skillet over medium heat.  Add garlic, scallions and celery and saute until very tender.IMG_8204.JPGAdd swiss chard and a few tablespoons of water.  Steam, tightly covered for 3 or 4 minutes, until chard is wilted and tender.IMG_8206.JPGRemove from heat and puree in a blender.IMG_8207.JPGCombine mixture with the cottage cheese, flour, eggs, and cheddar and beat until light and fluffy.IMG_8209.JPGPreheat oven to 350F.

Coat a 1-quart casserole with cooking spray.   Sprinkle with 2 Tbsp parmesan. Pour in mixture and sprinkle top with remaining 2 Tbsp parmesan.IMG_8210.JPGPlace casserole in a pan and pour hot water into the bottom of the pan until water reaches halfway up the sides of the casserole dish.IMG_8211.JPGBake for 1 hour or until puffed and golden brown. IMG_8212.JPGServe immediately.  Enjoy! IMG_8213.JPG Serves 4.

Categories: Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: | 1 Comment

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