Monthly Archives: January 2013

Honey-Lemon Scones

Honey and lemon – a nice, subtle combination, very tempting for scones.  I tried a new scone-cooking technique…cooking them in a cast iron skillet.  It saved a little effort by not having to roll the dough, but other than that, I think the two approaches (baking sheet and skillet) are about the same.


We topped these two ways, drizzling honey (which is what was called for in the original recipe) and a lemon icing that I added.  They honey was good, but most people preferred the lemon icing.  With the icing and the pecans, they taste like a scone version of a pecan sandie.


Although there is nothing from my garden in this, I used local honey and the egg is from Farmer Kim.  My daughter, Arielle, is doing work out at Farmer Kim’s farm, so now, I guess it is all in the family 🙂


Farmer Kim


Honey-Lemon Scones

(adapted from Natural Home and Garden magazine)

2 cups unbleached flour

1 1/2 cups rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp Kosher salt

1/4 cup cold butter, cut in small pieces

1/2 cup chopped pecans

1 egg, beaten (from Farmer Kim)

1/4 cup honey (local)

1/2 cup plain non-fat yogurt

1Tbsp lemon juice

1 tsp vanilla extract

Honey for topping

1 cup confectioner’s sugar

1/2 Tbsp vanilla almond milk

1 tsp lemon juice


Preheat oven to 425F

In a large bowl, mix together flour, oats, baking powder, baking soda and salt.  Cut in the butter until the mixture is a coarse pebble texture.  Stir in pecans.


In a small bowl, whisk together egg, honey, yogurt, lemon juice and vanilla.


Make a well in the center of the dry ingredients.  Pour the liquid into the well.


Mix together to form a soft dough.

Oil a 12 inch cast iron skillet.  WIth floured hands, press the dough into the skillet.  Score the top into 8 wedges.


Bake 15 minutes or until lightly browned.


While the scone is cooking, make the icing – whisk together powdered sugar, almond milk and lemon juice.  If the icing is too thin, add more powdered sugar.  Set aside until the scones are cool.

Either serve warm with drizzled honey, or let cool and serve with lemon icing.  Enjoy!


Makes 8 scones.


Categories: Breakfast, Recipe | Tags: , , | 5 Comments

Couscous with Tomatoes and Onions

Thanks to Yotam Ottolenghi, I now have another dish I will be making over and over again. A couscous comfort food, a version of couscous that is very reminiscent of Persian rice with a nice tadig crust. The cooking method that adds the crust add that nice crisp texture that is often lacking in couscous recipes.


I am including two versions of this, one which I made in the summer with fresh tomatoes from the garden, the other made in winter with canned tomatoes.  They were both equally tasty.  If you are using canned tomatoes, be sure to squeeze all the liquid out or you will need to cook the tomatoes longer to cook off more of the liquid – too much liquid would make the dish mushy.


I have had difficulty getting the top of the crust to come off cleanly from the pan.  But, no worries, it just isn’t as pretty to look at whole, but once it is served, it does not matter.  The first time I made this, I did not get as dark a crust, so I now raise the heat at the end for a few minutes to crisp up the crust.  It works well, just be careful not to burn it.


We have had this as a side dish with a variety of mains, ranging from frittatas to hot dogs (it is a variation on one of my husband’s favorite creations – hot dogs and rice).

One last thing – I need to include this picture – these were the mix of tomatoes I used from the garden, aren’t the colors beautiful? The green zebra tomatoes were actually volunteers that grew out of the compost bin (yes, we basically had a second garden full of volunteers growing from the compost bins).


Couscous with Tomatoes and Onions

slightly adapted from Yotam Ottolenghi’s “Jerusalem: a Cookbook”

3 Tbsp olive oil

1 medium onion, finely chopped

1 Tbsp tomato paste

1/2 tsp sugar

2 very ripe tomatoes, cut into 1/4″ dice or 15.5 oz can diced tomatoes, well drained.

scant 1 cup couscous

scant 1 cup boiling chicken or vegetable stock

1 Tbsp unsalted butter

salt and freshly ground black pepper


Pour 2 Tbsp of the olive oil into a nonstick pan about 8 1/2 inches in diameter and place over medium heat.  Add the onion and cook for 5 minutes, stirring often, until the onion is softened but not colored.



Stir in the tomato paste and sugar and cook for 1 minute.


Add the tomatoes, 1/2 tsp salt, and some black pepper and cook for 3 minutes (if using canned tomatoes, cook 6 minutes).



Meanwhile, put the couscous in a shallow bowl, pour over the boiling stock, and cover with plastic wrap.  Set aside for 5 minutes.



Then remove the cover and fluff couscous with a fork. 



Add the tomato sauce and stir well.



Wipe the pan clean and heat the butter and remaining oil over medium heat.  When the butter is melted, spoon the couscous into the pan and use the back of a spoon to pat it down gently so it is all packed in snugly.  



Cover the pan, reduce the heat to low, and steam the couscous for 10-12 minutes, or until you can see a light brown color around the edges. (I turned the heat up to medium high for about 3 minutes at the end, which added a nice crispiness). Use a spatula to peer under the edge, you want a really crisp edge all over the base and sides.

Invert a large plate on top of the pan and quickly invert the pan and plate together, releasing the couscous onto the plate.



Serve warm or at room temperature.  Enjoy!




 Serves 4.



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

Food Challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine

Here is the second dish from Farmer Kim’s food challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine.

jerusalem artichoke linguini8

Jerusalem artichokes are really good roasted, but I wanted to try pan searing them.  I thought that just Jerusalem artichokes and pasta would be boring.  So, I went out to the garden where there were some late baby broccoli (second round of blooming).  The neat thing about them is that the small leaves were also tasty, so that would be incorporated as well.  And, finally, to add some more flavor and liquid, I defrosted some tomatoes I had roasted in the summer (see tomato confit).

Jerusalem artichoke linguini2

It was a funny scene in my kitchen, I had planned and typed out the directions of what I planned to do a few days ago.  So, there I was, computer on one end of the counter, running to it to type every time I made a change from what I had planned to what I actually did.

jerusalem artichoke linguini1

The verdict? This was absolutely delicious! I think I was more surprised than anyone else, since this was a total experiment.  Truly, I never thought Jerusalem artichokes could taste so good!

Jerusalem Artichokes, Broccoli and Roasted Tomato Linguine

1 pound linguine

1 pound Jerusalem artichokes (from Farmer Kim), sliced about 1/4 inch thick

1 small head broccoli, cut in small pieces (I used several baby heads & stems) (from the garden)

2 1/2 Tbsp extra virgin olive oil, divided

1 1/2 cups roasted tomatoes (or tomato confit) (from the garden)

3 cloves garlic, sliced

Kosher salt

Parmigiano Reggiano


Bring a large pot of salted water to boil and cook the linguine according to package directions. Drain.

While the water is heating and pasta cooking, heat a large nonstick skillet over medium-high heat.  Add 1 1/2 Tbsp olive oil. Add the Jerusalem artichokes and cook, stirring occasionally, until browned on both sides and cooked through, about 15 minutes.  If they do not appear to be cooking through, you can place a cover on the pan for a few minutes. Season with salt. Remove the Jerusalem artichokes from the skillet.

jerusalem artichoke linguine3

Add another Tbsp of oil to the skillet and return to medium-high heat.  Add the broccoli and garlic, cook til crisp tender, stirring frequently, about 4 minutes.  Here is my little trick… Add the Jerusalem artichokes back into the skillet, add about 1/4 cup of water and quickly place the lid on top.  Steam the vegetables for 2 to 4 minutes, until the vegetables are perfectly cooked through.  Remove from skillet.

jerusalem artichoke linguini4

Place the skillet back over medium heat, add the roasted tomatoes and cook for 2 minutes.

jerusalem artichoke linguini5

Turn off the heat.  Add the drained pasta and Jerusalem artichokes and broccoli  to the skillet, season with salt and pepper (if necessary), and toss to combine.

jerusalem artichike linguini7

Serve with freshly grated Parmigiano Reggiano.  Enjoy!

jerusalem artichoke linguini8

Serves 4-6


Categories: Broccoli, Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: | 6 Comments

Dried Mushrooms

Kennett Square, PA, is the mushroom capital.  And it is only 57 miles from my house, which makes mushrooms quite a local food.  I have grown my own mushrooms and they are amazing, but the kits are quite costly so I only do that as a treat.

I love mushrooms, but I also love dried mushrooms with their dark earthy flavor.  A great addition to sauces and stews.  When mushrooms go on sale, I buy a bunch and make my own.  I store them in the pantry; it is hard to keep them around for use in cooking, they make really flavorful, savory snacks!

Dried Mushrooms

Button, baby bella/crimini, or shitaki mushrooms


Heat the oven to 200F.

Slice the mushrooms about 1/4″ thick.  Place them in a single layer on a cookie sheet.

Leave in the oven for about 3 1/2 hours, turning after 1 hour and and 2 hours, then stirring up every half hour until they are dried.  Make sure there is really no moisture left in them or they will mold.  Over-drying is better than under-drying (take it form experience).

After 2 hours

After 3 1/2 hours

Store up to 3 months in an airtight container.  Enjoy!

Categories: Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Food Challenge – Jerusalem Artichokes Pan-Roasted with Winter Squash

Farmer Kim brought me my latest food challenge from his farm – Jerusalem Artichokes.  He sent about 5 pounds home with Arielle.  So we will be eating a few Jerusalem artichoke dishes over the next couple of weeks.


The first time I had Jerusalem artichokes was last year when Farmer Kim sent some over for me to test out.  I mainly roasted them with other veggies; it was the winter of roasted vegetables in our house.  This year I am prepared  – I now have the book Roots by Diane Morgan, which has several recipes for Jerusalem artichokes that look tempting.  One popped out – Pan-roasted Jerusalem Artichokes and Butternut Squash.  It call for about 1 3/4 pounds of squash.  Well, I have a 2 small squashes from my garden that total 1 3/4 pounds – a butternut and a kabocha.  So I will use a combination of the two.


I apologize that there are not many pictures, I got so into cooking this, I forgot to stop and take pictures.  😦


Pan-Roasted Jerusalem Artichokes and Winter Squash

(very slightly adapted from Roots by Diane Morgan)

1 1/2 Tbsp canola oil

1 lb Jerusalem artichokes, cut into 1/2″ thick slices (from Farmer Kim)

1 3/4 lbs winter squash, peeled, halved lengthwise, seeded and cut into 2″ chunks (from the garden)

1/2 tsp Kosher salt

1 leek, white and light green part only, thinly sliced

1/4 cup maple syrup

3 Tbsp water

2 Tbsp soy sauce

1/8 tsp sesame oil

1 tsp sesame seeds, toasted


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

In a large ovenproof saute pan, heat the canola oil over medium-high heat.  Add the Jerusalem artichokes and squash and saute, stirring frequently, until the edges are golden brown, about 8 – 10 minutes.

Stir in the salt, transfer pan to the oven and roast the vegetables, uncovered, until fork-tender and caramelized, about 10 – 15 minutes.

Return the pan to the stove top over medium heat (REMEMBER – the pan handle is HOT!!).  Add the leek, maple syrup, water, soy sauce and sesame oil and cook, stirring frequently, until the sauce thickens to a glaze, about 8 minutes.


Transfer to a warmed serving bowl.  Garnish with sesame seeds and serve immediately.


Serves 4.

Categories: Butternut Squash, Kosher, Leeks, Main Dish, Recipe, Vegetarian | Tags: , | 3 Comments

Corn and Poblano Lasagna

In the freezer now is tomato sauce, corn, pesto, tomatoes, turkey stock and various fruits I froze in the summer.  It is time to defrost some frozen corn for this dish by Marcela Valladolid.  Simply put, it is amazing.  It was funny, no one was really excited about this before I made it, but once we all tasted it, the entire tray was devoured in one sitting!


I served it with a kale salad – kale marinated in olive oil, lemon, garlic, red pepper flakes and sea salt, then tossed with some toasted bread crumbs and parmesan cheese. The two went well together.

I made a couple of minor changes from Marcella’s recipe, I used some thyme I had dried from my garden instead of fresh thyme and I added some additional monterey jack cheese to the top of the lasagna.  I definitely liked the extra cheesiness of the additional cheese.


The corn (frozen the day it was picked from Filasky’s Produce this summer) adds a wonderful sweetness and lightness to what would normally be a heavy cream sauce.  Needless to say, since I am posting it here, this is a keeper!

Corn and Poblano Lasagna

very slightly adapted from Marcela Valladolid

4 poblano chile peppers

4 Tbsp unsalted butter, separated

3 cloves garlic, minced, separated

2 cups fresh or frozen corn kernels, thawed if frozen (from Filasky’s Produce)

2 cups heavy cream

1 tsp fresh thyme (I used 1/2 tsp dried thyme from my garden)

Kosher salt and freshly ground black pepper

1/2 cup finely chopped white onion

1 large zucchini, thinly sliced lengthwise

12 no-boil lasagna sheets

2 cups shredded mozzarella cheese

1/2 cup shredded monterey jack cheese


Preheat broiler.  Halve the poblanos lengthwise and remove the stems and seeds.  Place cut side down on a baking sheet and broil until browned in spots, about 5 minutes. (note, it is better to over-broil rather than under-broil, it is easier to get the skin off).  Transfer to a bowl, cover with a plate and set aside for 5 minutes.  Peel off the skin with your fingers, then cut into 1-inch wide strips.


Melt 2 Tbsp butter in a medium heavy saucepan over medium heat.  Add 2 minced garlic cloves and saute 1 minute.  Mix in the corn and saute 5 more minutes.


Stir in the cream and thyme, reduce heat to medium low and cook 5 minutes to let the flavors incorporate.


Turn off the heat and let cool slightly, then use an immersion blender and puree until smooth.  Add 1/4 tsp salt and pepper to taste.


Preheat the oven 350F. Heat the remaining 2 Tbsp butter in a medium heavy skillet over medium heat.  Add the onion and saute until translucent, about 5 minutes.


Add the remaining garlic and cook 1 minute.  Mix in the zucchini and pobano strips ad cook 5 minutes; season with salt and pepper.


Spread about 1/4 of the corn mixture in the bottom of an 8×11 baking dish.  Cover with 3 lasagna sheets.  Layer 1.4 each of the poblano mixture and mozzarella cheese over the pasta.  Repeat the layering 3 more times.  On the final layer, add the monterey jack cheese.


Cover with aluminum foil and bake until pasta is tender, about 50 minutes.  Turn on the broiler.  Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes.  Be careful not to burn it.


Let stand 15 minutes before serving.


Serves 6 to 8

Categories: Kosher, Main Dish, Pasta, Vegetarian | Tags: , , | 1 Comment

Ricotta & Pesto Souffle

Remember all that pesto I made and froze?  I sent a bag of pesto “cubes” with Emily to keep in her freezer in her apartment.  But there is still a lot of pesto in my freezer.  So, it is time to thaw some!

This dinner highlighted my pesto and Farmer Kim’s eggs in Molly Katzen’s Ricotta & Pesto Souffle.  I used her recipe except that I used my own pesto recipe.

It was a tasty, light dinner that we ate with tomato cucumber salad. For tonight I used a good red wine vinegar and olive oil in making the dressing, and added in some dried oregano.  Sorry, no pictures – we ate that before I thought to grab the camera.

Cam (the 3 year old) even ate his whole serving of souffle.  It always makes me happy to see a little one eating weird looking green food!

Ricotta & Pesto Souffle

from Molly Katzen’s Enchanted Broccoli Forest

a little melted butter (I used cooking spray) and grated parmesan for the souffle dish

1 lb ricotta cheese (I used part-skim)

6 eggs, separated and at room temperature (from Farmer Kim)

2 Tbsp unbleached white flour

1/2 tsp salt

freshly ground black pepper, lots

1/3 cup grated parmesan

1 cup pesto (home-made if possible)

Preheat the oven to 375F.  Lightly brush a 2 qt souffle dish with melted butter or spray with cooking spray.  Sprinkle the bottom with some grated parmesan.

Place the ricotta in a large bowl.  Add the egg yolks, four, salt, pepper, parmesan, and pesto.

Beat with a whisk until well combined.

In a separate bowl, beat the egg whites until they form stiff peaks (I used my electric mixer).  I probably should have beaten them more, but they were pretty stiff.

Gently but persuasively (Mollie’s words) fold the beaten egg whites into the ricotta mixture.  Use a firm rubber spatula and turn the bowl as you fold.


Transfer the batter to the souffle dish.

Without a moment’s hesitation (also Mollie’s words – why would I ever change these?), place the souffle into the oven, and reduce the heat to 350F.  Let it bake undisturbed for 45 minutes.

Serve immediately. Enjoy!

Serves 4.

Categories: Kosher, Main Dish, Pesto, Recipe, Rosh Hashanah/Yom Kippur, Vegetarian | Tags: , | Leave a comment

Ali’s Turkey Meatloaf – in the Slow Cooker

I have to admit that I love my husband’s turkey meatloaf (ok, he was making it with beef before I came along, but now it is turkey).  It is simple and delicious.  ONe of the favorites of all our girls.

So I thought, what if I made his meatloaf, but cooked it in my crock pot?  Why would I want to do that?  Well, Cammy has gymnastics when I would normally make dinner, so I could make the meatloaf earlier in the day, stick it in the crock pot, make a vegetable that could be cooked ahead and reheated and dinner would be waiting for us when we got home!  And to my delight, my husband was home and made rice to add to our dinner – how nice!

Even Cam, who rarely eats meat and announced before dinner  that he does not like meatloaf, proceeded to not just take the obligatory “no thank you” bite, but devoured his entire plateful.

Ali’s Turkey Meatloaf in the Slow Cooker

1 1/4 pound ground turkey

1/2 cup rolled oats

1/4 cup ketchup

1 package onion soup mix (or onion-mushroom soup mix if you can find it)

1 egg (from Farmer Kim)

Place all ingredients in a bowl.

Mix together thoroughly, using your hands, and place it in a glass loaf pan.

Place the loaf pan in a 6-quart crock pot.

Cook on high for 4 hours or low for 8 hours.  Remove loaf pan from crock pot.

Slice and enjoy!

Serves 4 or 5

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

Raisin-Peanut-Dark Chocolate Granola and Cranberry-Macadamia Nut-White Chocolate Granola

These sound decadent, and they are, but they are also healthy, with lots of fiber, vitamins and minerals in them.  I couldn’t decide what granola to make, so I raided the pantry and came up with these combos.  What goes better with macadamia nuts than white chocolate?  And dried cranberries and white chocolate are another great combo, so I put all three together.  For the other half of the batch it was GORP – good old raisins and peanuts – but with some dark chocolate thrown in, just ’cause I like it.

This fall, I was making granola for my husband.  He was so happy that I was making more granola for him, that he washed my car!  I should make granola more regularly!

I started with my normal batch amount and then split the oatmeal base in half to add the different nuts before putting them in the oven.  In case you want to make one or the other, I will write the recipes as if the batches were fully separate.

Raisin – Peanut – Dark Chocolate Granola

3 cups uncooked rolled oats

1 cup shredded coconut (unsweetened)

1/2 cup sesame seeds

1/2 cup pumpkin seeds (raw)

1/2 cup shelled sunflower seeds (raw)

1 tsp cinnamon

1/2 cup peanuts (preferably raw)

1/2 cup oat bran

1/4 cup canola oil

1/4 cup honey (local)

1 cup cold water

1/2 cup raisins

1/2 cup dark chocolate chips

Preheat oven to 250F.

In a large bowl, mix together the oats, coconut, sesame seeds, pumpkin seeds, sunflower seeds, cinnamon, peanuts, and oat bran.

In a small bowl, mix the oil, honey and water.

Pour over the oat mixture and mix in.

Spread out on 2 cookie sheets lined with parchment paper.

Bake until toasted, about 1 hour, stirring every 15 minutes.

Stir in the raisins.  Let cool.

Stir in the dark chocolate chips.

Store in tightly lidded containers in the refrigerator or freezer.  Enjoy!

Makes about 2 quarts.

Cranberry – Macadamia Nut – White Chocolate Granola

3 cups uncooked rolled oats

1 cup shredded coconut (unsweetened)

1/2 cup sesame seeds

1/2 cup pumpkin seeds (raw)

1/2 cup shelled sunflower seeds (raw)

1 tsp cinnamon

1/2 cup macadamia nuts, chopped

1/2 cup oat bran

1/4 cup canola oil

1/4 cup honey (local)

1 cup cold water

1/2 cup dried cranberries

1/2 cup white chocolate chips

Preheat oven to 250F.

In a large bowl, mix together the oats, coconut, sesame seeds, pumpkin seeds, sunflower seeds, cinnamon, macadamia nuts, and oat bran.

In a small bowl, mix the oil, honey and water.

Pour over the oat mixture and mix in.

Spread out on 2 cookie sheets lined with parchment paper.

Bake until toasted, about 1 hour, stirring every 15 minutes.

Stir in the cranberries.  Let cool.

Stir in the white chocolate chips.

Store in tightly lidded containers in the refrigerator or freezer.  Enjoy!

Makes about 2 quarts.


Categories: Breakfast, Kosher, Recipe, Vegetarian | Tags: , , , | 2 Comments

Blog Recognition

Wow!  Over the past few days, this blog has been selected as an editor’s pick on Be @ Home and selected for the VERSATILE BLOGGER award!

I want to thank Linda of Veggie Reader for nominating me for the VERSATILE BLOGGER award.  She has a great blog about her running, weight loss and health journey that I enjoy following. Check her out.


As a recipient of this award, there are a few rules.

Display the award certificate on my website

• Announce the win with a post and link to whoever presented your award (above)

• Present 15 awards to deserving bloggers (Versatile Blogger)
see below)

• Drop them a comment to tip them off after you’ve linked them in the post

• Post 7 interesting things about yourself

Seven Interesting Facts About Me:

This is always the hardest part to me…

    1. I love to cross county ski, but don’t get to nearly enough since I live in Southern Delaware and we rarely get snow.  I wish I lived way north!
    2. I have 4 children, ranging in age from 22 to 3.  Well, ranging in age from 22 to 19 and then 3.  Three girls and then a boy.
    3. I have lived in 5 states, living in 3 different states and 4 cities all in 1 year (so I am very good a packing).
    4. I love to travel, whether with family and friends or alone.  I have done solo trips trekking and kayaking in Vietnam, cycling in Nova Scotia and hiking in the alps.
    5. I hate running, but just signed up for my first marathon – we will see how that goes.
    6. I am a Jew married to a Moslem.
    7. OK, my husband wants me to add this one…I have 2 Prii in the driveway but 4 kayaks in the garage.

My Nominees are:

  1. Emmy Cooks

2.  Move Eat Create

3. Rantings of an Amateur Chef

4. Iowa Girl Eats

5. How Sweet It Is

6. The Boreka Diary

7. The Kitchn

8. Weelicious

9. Hands on as We Grow

10. Nade in the Kitchen

11. Under the High Chair

12. Zoe Bakes

13. Jovina Cooks Italian

14. Chicken Babies

15. Bent on Better Lunches



Categories: Recipe | 2 Comments

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