Zucchini Chili

The last recipe of the season using my patty pan squash.  Finally, there are no more left in my fridge and none growing in the garden. It is just too bad I just found this one, it’s a surprise winner! It will be a staple next summer.

IMG_7741.JPG

The chili used many items from my garden: squash, peppers, garlic and herbs.

IMG_7734.JPG

It was even more of a treat to make because I got to use the roasted poblano peppers I made and froze at the end of last season. They may not be so pretty to photograph, but they taste great.

IMG_7731.JPG

Don’t leave out the spinach or the lime, they really add great flavor and texture to an already flavorful chili.  Here’s my husband’s lunch-to-go for tomorrow.

IMG_7742.JPG

Zucchini Chili

Adapted from Rachael Ray

4 roasted poblano peppers (from the garden)

1/4 cup extra-virgin olive oil

1 1/2 pounds firm small to medium-size zucchini or pattypan squash, chopped into small dice (from the garden)

2 onions, chopped into small dice

3 to 4 cloves garlic, chopped (from the garden)

1 jalapeno pepper, chopped (from the garden)

1 tablespoon cumin, palmful

1 tablespoon coriander, palmful

A few sprigs fresh thyme, chopped (from the garden0

1 teaspoon dried oregano, 1/3 palmful

1/4 cup tomato paste

1 (12-ounce) bottle beer

1 (15-ounce) can black beans (I use black-eyed peas and they worked well)

2 cups vegetable stock

3 cups long grain white or light brown rice, cooked

2 cups baby spinach

Toppers to choose from: crushed tortillas, plain yogurt, shredded cheeses, scallions or finely chopped onions, lime wedges

Directions

Process the roasted poblano peppers in the food processor into a rough puree.

IMG_7732.JPG

Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes.

IMG_7735.JPG

Add in the tomato paste, and stir 1 minute more.

IMG_7736.JPG

Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors.

IMG_7739.JPG

Place rice in bowls, ladle chili over rice.

IMG_7740.JPG

 

Add your desired garnishes, serve and enjoy!

 

IMG_7741.JPG Serves 4

 

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

A Lima Bean Twist on Goulash

Perhaps it is my Hungarian grandmother coming through, but I love, love, love this dish!  The paprika and lemon flavor combination made me so happy.  The dish felt like love from beginning to end.

IMG_7779.JPG

The love started at the beginning with shelling the lima beans. The process started with both Cam and the dog hovering, waiting for me to give them the beans that were either too small (Cam) or too big (Zuko) for me to use.  Pretty quickly, Cam joined in and helped me shuck the two cups of beans – you wouldn’t believe how many pods have to be shelled to get 2 cups of lima beans.

IMG_7499.JPG

By the time we finished, Cam had eaten so many beans, that it almost didn’t matter whether or not he ate dinner. But instead of not eating, he devoured the meat and noodle combination (but left his limas for Zuko – he prefers his lima beans fresh from the garden and raw).

IMG_7773.JPG

I decided to us noodles as a base instead of leaving the goulash soupy.  That approach goes best in my house, but you could just as easily leave it as a soup.  I am glad it was only the three of us home, I am looking forward to the leftovers for lunch!

IMG_7778.JPG

A Lima Bean Twist on Goulash

Adapted from Rodale’s Basic Natural Foods Cookbook

1 Tbsp olive oil

1/2 lb lean ground beef (locally raised)

1 cup chopped onions

1 cup chopped celery

2 cups quartered tomatoes (from the garden)

1 tsp paprika

2 cups cooked lima beans, drained with liquid reserved (from the garden)

1 tsp grated lemon rind

1 Tbsp lemon juice

1 cup slice mushrooms (grown locally)

Directions

Heat olive oil in a large skillet with a tight-fitting lid over medium-high heat.  Add ground beef, stir and fry until browned.

Add onions and celery and cook for 3 – 4 minutes longer.

IMG_7775.JPG Stir in tomatoes and paprika.  Add 2 cups reserved bean liquid (add water if need to to make it 2 cups).  Stir in lemon rind, lemon juice and beans. Cover, lower heat and simmer for 30 minutes.

IMG_7776.JPG Add mushrooms and cook, covered, for 15 minutes more.

IMG_7777.JPG Serve over noodles (or not).  Enjoy!

 

 

IMG_7778.JPG

Serves 4 – 6.

 

Categories: Kosher, Lima Beans, Main Dish, Recipe | Tags: , | Leave a comment

Minestrone

We recently added a 10 month old puppy to our family.  He is a Shar pei – Lab mix and, aside from being my son’s new best friend, is my constant companion in the kitchen when I cook.  He loves the end pieces of squash, carrots and tomato cores, and lays in wait for anything that happens to fall to the floor when I transfer foods from the counter to the stove.  It is great to have a dog in the house again!IMG_7554.JPG

I harvested some of my parsnips today.  I am rather excited about how well they have done; it is the first time I have grown them.  To celebrate, I decided to make minestrone using the parsnips, carrots, yellow beans, and garlic from the garden.  To that I added kale, fennel, onions, plum tomatoes and butternut squash that I had to purchase since I do not have any in my garden right now.  The prep time for the vegetables was significant, it took almost 45 minutes to get my mise en place ready.

IMG_7561.JPG

Once that was done, the soup was fairly simple to make, just a  series of additions and cooking.  Altogether it too about 2 hours from starting to chop to eating the soup.  It was time well spent the soup was delicious.  Light and fresh tasting, yet filling and satisfying. I am glad there are leftovers for tomorrow’s lunch.

IMG_7568.JPG

Minestrone

Adapted from Indian Summer Minestrone with Late Tomatoes and Beans from finecooking.com, cookfresh fall 2014

3 Tbs olive oil

1 large onion, diced

1 cup chopped carrots (from the garden)

1 cup chopped parsnips (from the garden)

1 cup diced cored fennel bulb

Kosher salt

1 Tbs minced garlic (from the garden)

1/4 tsp red pepper flakes

1/4 tsp freshly ground black pepper

8 plum tomatoes, coarsely chopped

1 tsp dried oregano

2 cups butternut squash, diced

3 cups kale leaves, sliced (tough ribs removed)

2″ piece parmigiano reggiano rind, plus some shaved for garnish

6 cups chicken or vegetable broth

1/2 cup dilitani

1 1/2 cups yellow or green beans chopped

1 can pinto beans, drained or rinsed

1 tsp balsamic vinegar

Directions

In an 7 – 8 qy dutch oven or pot, heat the olive oil over medium heat.  Add the carrots, parsnips, fennel and 1 tsp salt.  Cover and cook, stirring occasionally, until the onions are translucent, 5 – 7 minutes. Uncover and continue cooking, stirring occasionally, until the veggies are a bit shrunken and you are starting to scrape bits off the bottom of the pan.

IMG_7563.JPG

Add the garlic, crushed red pepper and black pepper and stir until fragrant, about 30 seconds.

Add the tomatoes and oregano and cook, stirring accasionally, until the tomatoes are mostly broken downand the mixture starts to look thicker, 10 – 12 minutes.

Add the butternut squash, kale, parmigiano rind, broth, 4 cups of water and 1 tsp salt.

IMG_7564.JPG

Bring to a boil, reduce to a simmer and cook, stirring occasionally and scraping the bottom, for 5 – 7 minutes.

IMG_7565.JPGAdd the pasta and cook for another 6 – 8 minutes, stirring and scraping occasionally.

Add the green beans and pinto beans and cook for 4 – 5 minutes more.

IMG_7566.JPG Remove the pot from the heat, if you can find it, remove the parmigiano rind, and sit in the balsamic vinegar. Taste and adjust the seasoning or vinegar if necessary.  Serve with shaved parmigiano and enjoy!

 

IMG_7568.JPG Serves 8.

 

Categories: Butternut Squash, Carrot, Green Beans, Kale, Kosher, Parsnips, Recipe, Soup, Tomatoes, Vegetarian | Leave a comment

Fattoush

There is a middle eastern restaurant near my daughter’s university…Ali Baba in Newark, DE. It is one of my favorite places to eat. They have many delicious dishes, but somehow, whenever I go there I have to order the fattoush.  Fattoush is a middle eastern bread salad, and I think I am addicted to it.

IMG_7790.JPG

I am not sure if I have mentioned it, but this has not been a great summer for my tomatoes.  Good ones have been few and far betwen, but I finally have a few good ones on the counter.

IMG_7786.JPG

I also happened to have some pita bread and one last cucumber from our garden. Time for me to do my own riff on fattoush!

IMG_7785.JPG

I had a lot of lima beans in the fridge that needed to be used.  I realized that roasted lima beans would go wonderfully on top of the salad.

IMG_7787.JPG

I used a “dressing” similar to one I use for a Persian tomato-cucumber salad, toasted pita and roasted lima beans – a fattoush with my own twist. And it was both yummy and satisfying.  I am quite proud of this one!

IMG_7791.JPG

Fattoush

2 large tomatoes, chopped (from the garden)

1 large green pepper, chopped

1 or 2 cucumbers, sliced and/or chopped (from both mine and a friend’s gardens)

2 or 3 green onions, sliced

2 pitas, toasted

1 tsp dried mint

Juice of 1 lemon

Roasted lima beans

Sumac

Directions

Mix the tomatoes, green pepper, cucumbers and green onions in a bowl.

IMG_7788.JPG

Toss with the mint.

IMG_7789.JPG Break of the pitas into bite-sized pieces and add to the salad. Sprinkle the lemon juice over the top and toss.

IMG_7790.JPG

Divide the salad among the serving plates and top with roasted lima beans.  Enjoy!

IMG_7791.JPG

Serves 3.

Note:  if you do not use the lima beans, you will need to add salt and parsley to the salad.

 

Categories: Cucumber, Green Peppers, Kosher, Lima Beans, Recipe, Tomatoes, Vegetarian | Tags: | 5 Comments

Tomato and Watermelon Salad

It is time for one last “summer” salad – Tomatoes and Watermelon.  Of course I still have tomatoes in my garden, but I supplemented them with heirloom cherry tomatoes and watermelon from Highland Orchards.

IMG_7781.JPG

Tossing the tomatoes with a balsamic dressing and leaving the addition of the plain watermelons til last kept the salad refreshing.  It is important to do all the dressing and addition of the watermelon right before serving.  I had mine just after making it, but my husbands sat a bit.  Although his was still good, mine was definitely more of a treat.

IMG_7784.JPG

Tomato and Watermelon Salad

Adapted from Alex Guarnaschelli

(Serves 2, multiply amounts for more servings)

1/2 pint cherry tomatoes, halved (from Highland Orchards)

3 medium heirloom tomatoes, cut into wedges (from the garden)

1 cup diced (or small chop) watermelon (from Highland Orchards)

Pinch sugar

sea salt and freshly ground black pepper to taste

1 Tbsp balsamic vinegar

1/2 Tbsp fresh lemon juice

2 Tbsp olive oil

Directions

Sprinkle the tomatoes with salt, pepper and sugar.

IMG_7782.JPG

Whisk together vinegar, lemon juice and olive oil.  Adjust seasoning to taste.

Place the tomatoes in a bowl and mix with 1/2 the dressing.

IMG_7783.JPG

Divide between 2 plates and drizzle with a little more dressing.  Top with watermelon and serve immediately.

IMG_7784.JPG

Serves 2.

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Roasted Parsnips and Carrots

Parsnips in the garden!!  Time to start harvesting.

Carrots in the garden…all harvested, time to eat them all.

Parsnips and carrots…sounds like time to roast some veggies.

 

IMG_7596.JPGBut not just roast, but add some warm spices….cumin, coriander, and paprika….finish with some lemon juice…yum.

IMG_7602.JPG

Roasted Parsnips and Carrots

Adapted from Roasted Parsnips with Cinnamon and Coriander from FineCooking.com

3/4 lb parsnips (from the garden)

3/4 lb carrots (form the garden)

1/4 cup olive oil

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/2 tsp Kosher salt

2 tsp fresh lemon juice

Directions

Position a rack in the center of the oven and preheat to 375F.

Peel the parsnips and carrots and cut each into 1″ pieces crosswise, then cut thicker pieces into halves or quarters to get pieces of about equal size. If the cores of the parsnips seem to tough, cut them out.

IMG_7596.JPG

Arrange in a single layer in a 9 x 13-inch baking dish. Drizzle with olive oil and toss to coat evenly.

IMG_7597.JPG

Combine the cumin, coriander, paprika and salt in a small bowl and stir to mix.

IMG_7598.JPG

Sprinkle the spice mix evenly over the vegetables and toss until well coated.

IMG_7599.JPG

Roast until completely tender and lightly browned on the edges, 40 – 60 minutes stirring once or twice while cooking.

IMG_7601.JPGSprinkle with lemon juice and toss well.  Taste and adjust seasoning.  Serve and enjoy!

IMG_7602.JPG

Serves 4.

 

Categories: Carrot, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

Hummus and Grilled Zucchini/Pattypan Squash Wrap

I had a friend coming over for lunch and did not have time to go to the store.  I promised something healthy.  Luckily, I had just enough in the house to make an adaptation of Ellie Krieger’s Hummus and Grilled Vegetable Wrap along with some spiced edamame from the garden.

20140806-124226-45746728.jpg

The star of this wrap was the grilled pattypan squash from my garden.

20140713-143345-52425083.jpg

One of the adaptations I made was to use my homemade pickled red pepper instead of raw red pepper.

IMG_7533.JPG

The only ingredient from the original recipe that I did not have, that I think would be a good addition is  baby spinach.  So I left that in the recipe below, even though I did not use it and the wrap was still super good.

IMG_7538.JPG

Hummus and Grilled Zucchini/Pattypan Squash Wrap

Adapted from Ellie Krieger’s Hummus and Grilled Vegetable Wrap

2 small pattypan squash or medium zucchini, cut lengthwise into 1/4-inch slices (from the garden)

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought plain hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1/2 tsp dried mint leaves

1 medium pickled red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/4 cup onion thinly sliced into half moons

Directions

Preheat a grill pan over medium heat. Brush both sides of the squash/zucchini slices with the oil and sprinkle with the salt and pepper.

IMG_7532.JPG

Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Sprinkle with dried mint leaves.

IMG_7535.JPG

Top with slices red pepper, 1/2 cup of the spinach, a few sliced onions.

IMG_7536.JPG

Add slices of grilled zucchini.

IMG_7537.JPG

Roll each of them up and cut in half on a diagonal. Enjoy!

IMG_7538.JPG

Serves 4.

 

 

 

 

 

 

 

Categories: Kosher, Recipe, Sandwich, Spinach, Vegetarian, Zucchini | Tags: | Leave a comment

Peach Bread

In case you did not know, southern Delaware is peach country. We grow some tasty peaches. And this year they are particularly good.

IMG_7743.JPG

I have a cookbook from my favorite all-natural farm, Highland Orchards. In it is a recipe for peach bread by Elaine Linton, the farmer’s mother. I made the bread exactly as it is in the recipe, it tastes great. I have decided, though, that in the future I will chop the peaches instead of slicing them. I think that will spread the peaches out more consistently through the bread.

IMG_7752.JPG

It is great toasted with a little butter.  And, oh, it is fabulous with Nutella!

IMG_7754.JPG

Peach Bread

Elaine Linton

1/2 cup butter

1 cup sugar

3 eggs (from Powers Farms)

2-3/4 cups flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1-1/2 tsp cinnamon

1 tsp salt

3 T frozen orange juice concentrate

1 tsp vanilla extract

2 c. fresh peaches, peeled and sliced (next time I will chop them)

Directions

Preheat the oven to 350F.

Cream butter and sugar. Add eggs; beat well.

IMG_7744.JPG

Combine flour, baking powder, baking soda, cinnamon, and salt.

IMG_7745.JPG

Add to creamed mixture.

IMG_7746.JPG

Stir in orange juice concentrate, vanilla, and peaches. Pour batter into greased 9x5x3 loaf pan.

 

IMG_7747.JPG

Bake for 1 hour or until toothpick comes out clean.

IMG_7749.JPG

Cool in pan 10 minutes. Remove to wire rack.

IMG_7750.JPG

Slice and enjoy!

IMG_7752.JPG

Makes 1 loaf.

IMG_7754.JPG

Categories: Bread, Breakfast, Kosher, Recipe, Vegetarian | Tags: | 5 Comments

Linguine with Artichoke & Pattypan Squash

We are down to our last few pattypan squash.  I am ready to be done with them.  The good thing is that I have found so many interesting ways to cook them, but, enough is enough.  So today I planted my fall veggies:  broccoli, cauliflower, brussels sprouts and kale.  I don’t think I could ever have too much broccoli or cauliflower.

As tired as I may be of cooking pattypan squash, this dish was a hit.  And, it used that package of frozen artichoke hearts that has been sitting in my freezer all summer.

IMG_5934

It is very simple and quick… (based on the artichoke-zucchini pasta dish in Food Network’s Sept 2014 issue)

First, thaw a 10-ounce package of frozen artichokes and slice the squash about 1/4 inch thick. Heat a large pot of water to boil and cook 12 oz. linguine according to package directions and drain.

Meanwhile, saute the squash and artichokes in 1/3 cup olive oil.

IMG_5931

Add 8 sliced cloves of garlic and continue to cook until golden.

IMG_5932

Add 1/2 tsp dried mint and 1/2 cup pasta water.

IMG_5933

Add the pasta to the vegetables and divide between 4 plates.  Sprinkle with freshly grated parmigiano reggiano.  Enjoy!

IMG_5934

Serves 4

 

 

 

 

Categories: Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: , | 3 Comments

Three Bean Salad

 

Yellow beans are growing and growing and growing.  Every time we think we have picked them all, we return 2 days later and find more huge ones, that we must have missed last time, or even the last 2 times…

IMG_7454.JPGI picked up some organic green beans from Tap Root Farm at the farmers market. Mix up a dressing of olive oil, vinegar, lemon juice, stone-ground dijon mustard, seas salt and pepper, and add the cooked beans and some kidney beans and you have a tasty summer side salad.

IMG_7456.JPG

I also picked up some nectarines at the farmers market to make a nectarine upside-down cake.

IMG_7559

 

It was delicious both as a dessert and as a breakfast treat.

IMG_7560

Three Bean Salad

1 lb yellow beans, trimmed (from the garden)

1 lb green beans, trimmed

15 oz can red kidney beans, drained and rinsed

1/4 cup chopped red onion

6 Tbsp olive oil

1 1/2 Tbsp white wine vinegar

1 1/2 Tbsp lemon juice

sea salt and freshly ground black pepper

Directions

Bring a large pot of water to boil.  Cook the yellow and green beans until tender, 5 – 7 minutes. Drain and rinse under cold water.

IMG_7455.JPG

In a large bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper.

Add the cooked beans, kidney beans and red onion, toss well.

IMG_7456.JPG

Serve and enjoy.

IMG_7458.JPG

Serves 6 – 8.

 

 

 

 

Categories: Green Beans, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Create a free website or blog at WordPress.com. The Adventure Journal Theme.

Follow

Get every new post delivered to your Inbox.

Join 399 other followers

%d bloggers like this: