Party time!

Well, it is summer and time for deck parties.  I have been very remiss this past year keeping up with this blog for many reasons.  The first of which would be the fact that I have not cooked as much as I should be!  Second, it has been a crazy up and down year.  The down is the fact that my husband has been diagnosed with stage 4 prostate cancer.  The up is the living that I am making him do (plus all the traveling for school I've done).  This year, so far, I have been Lisbon, Portugal; Paris, France; Tampa, FL; Boston, MA; and Colorado Springs, CO.  Trips to be taken during the rest of the year: Tampa, FL; Stratford, ON, CA (for the Shakespeare festival); San Antonio, TX; and possibly back to Tampa, FL (to see my g'pa and meet with my colleague).  This along with working full time and all the art stuff I've been working on.  I am so proud of the fact that it seems I am getting a handle on painting and drawing now.  Most proud of this painting drawn and then painted from a picture I took outside Monet's house in Giverny, France:

Oh, and I forgot to mention that I adopted these two rascals:

So, yes, I think I have a few excuses, but I think we are settling down a bit now.  And, of course, the CSA has started for this summer, so it's time to start cooking again.  I got lucky in that the CSA started in time for my first party.  I didn't get pictures of the food, but I will put the recipes up because I used a LOT of what I got from both of my CSAs for this party.

Braised Pork 

For this batch, I used my time-honored braised pork recipe, but mixed up the herbs a bit because of what I had available:

• 1 3.5 pound pork shoulder roast*
• 6 sprigs fresh thyme
• 4 sprigs Thai basil*
• 1 can chopped green chiles
• water
• salt & pepper

Trim the fat on the roast.  Sprinkle liberally with salt and pepper.  Place in a large Dutch oven.  Add green chiles, thyme and basil.  Pour water over all until halfway up the roast.  Bring to a boil and then cover and reduce heat to simmer for about 3 hours or until the roast reaches an internal temperature of 180 - 190F.  Remove from the Dutch oven and cover with foil.  Allow to cool until able to be handled.  Pull pork, removing most of the fat as you pull.  Serve with BBQ sauce.

Homemade BBQ Sauce

I also prefer to make my own BBQ sauce when I make my pulled pork.  And I always get positive comments when it is all said and done.  Unfortunately, I no longer have my sorghum, so I substituted molasses.  It gave it a darker flavor which I wasn't sure about, but in the end, everyone liked it.  I would like to find sorghum again because it is perfect for my BBQ sauce.

•  3 cups ketchup
• 1 cup molasses
• 1/2 cup cider vinegar
• 1/2 cup honey
• 4 thyme sprigs

Place all ingredients in small saucepan.  Heat until boiling; reduce heat and simmer 1 minute.  Adjust flavors as needed.

 Memphis-style Coleslaw

So, if you are going to serve pulled pork, you need coleslaw, right?  I don't eat it myself (have never liked raw cabbage), but there is always someone who wants cabbage with their BBQ.  And, of course, I had just gotten cabbage from the CSA, so why not, eh?

• 1/2 medium head green cabbage*, shredded
• 1 small head radicchio*, shredded
• 2 carrots*, peeled and grated
• 2 Cups mayonnaise (I used olive oil mayo)
• 3/4 cup sugar
• 1/4 Cup seedy mustard
• 1/4 Cup cider vinegar
• 2 Tbsp celery seeds
• 1 tsp salt
• 1 tsp Worcestershire sauce

Wash and prepare the vegetables and place in a large bowl.  Mix remaining ingredients in a small bowl and then pour 2 cups of dressing over the vegetables and mix well.  Add more dressing as needed.  Allow to marinate in refrigerator a minimum of 3 hours before serving.

Bourbon BBQ Baked Beans

 And of course, since I had BBQ sauce left over and other fresh veggies, I decided to go ahead and make baked beans as well.

• 4 (15-oz) cans Pinto Beans, drained & rinsed
• 8 oz bacon*, cooked & crumbled
• 1 onion, diced & browned
• 4-6 cloves garlic*, minced and browned
• 1 large red pepper, diced and sauteed
• 1 Cup BBQ sauce
• 1 Cup brown sugar, lightly packed
• 2 Tbsp molasses
• 2 Cups homemade chicken broth
• 1 Cup bourbon (I used Knob Hill)
• Salt to taste

Drain and rinse beans and place in crock-pot.  Saute the vegetables and add to crock.  Add remaining ingredients.  Mix well.  Cover and cook for 10 hours on LOW or until the beans are the consistency desired and the alcohol has cooked down.

*CSA ingredients. 

A Different Bean Soup

I have been craving bean soup ever since my friend, Bill LaFevre, posted that he was making split pea soup a couple weeks ago. I even thawed a ham steak thinking I would make bean with ham soup. But at the same time, I thawed the beef shanks I got with my last CSA delivery and figured I would find something to do with those as well.

Because ham keeps better than raw beef, I decided to braise the beef shanks first. I braised them in chianti and port with onions and garlic. It made my house smell heavenly and the result was quite yummy. But even better than that, the wine/port mixture I braised the meat in became this beautiful wine stock. As soon as I tasted it, I abandoned the idea of bean with ham soup and decided to use the beef and stock to make my bean soup. I was not disappointed! This will probably become one of my go-to fall soup recipes!

Braised Beef and Bean Soup

2 beef shanks** (about 3 lbs)
1/2 bottle chianti
1 cup tawny port
1 lg sweet onion
3 cloves garlic
1 Tbsp Magique herbs***
1 Tbsp Olive oil
3 cups fresh "dried" navy beans*
32 oz beef stock
3 carrots
Water as needed
Salt and pepper, to taste.

Directions
Braising beef

Combine chianti, port and herbs in a zipped bag. And beef shanks and turn to coat. Seal bag and marinate in the refrigerator for up to 24 hours.

In a large skillet, heat olive oil over medium-high heat. Sear beef shanks on both sides, about 3 minutes.

Slice onion thin and place in crockpot with garlic. Place beef shanks on top. Pour marinade over beef and cook, on HIGH, for 1 hour. Once the liquid is boiling, reduce heat to LOW and braise 6-8 hours.

When meat has pulled away from the bones, remove shanks and vegetables to a plate. Allow to cool enough to handle and pull as much of the fat, plus bones, from the meat. Chop the rest.

Cool the remaining stock until fat sets. Remove the fat.

Assembling the soup

In a large Dutch oven, combine beef, wine stock, beef stock carrots, beef stock and beans.  Bring to a boil. Cover and reduce heat to simmer. Cook, covered, for about 2 hours, adding water ad needed, until beans are cooked. Adjust seasonings.

*farmers market ingredients
**CSA ingredients
***fleur de sel aux herbes de provence

Home Canned Tomatoes

So, last week, I canned tomatoes for the first time in probably 2 decades.  I tried to can 6 quarts.  Five worked beautifully and one failed spectacularly.  So, this week, I needed to use that quart.  I decided that since I have a really nice looking spaghetti squash, I would make a ragu.  This one with sausage and cannellini beans.  I started it in a skillet and then transferred it to my crockpot to cook while I was out shopping with John.  Love having things like this cooking in the crockpot because it makes the house smell heavenly!

Sausage, White Bean and Tomato Ragu

• 12 oz sweet Italian sausage**
• 1 large onion*, diced
• 1 Tbsp olive oil
• 2 Tbsp tomato paste
• 3 cloves roasted garlic, minced
• 1 cup chianti
• 3/4 cup chicken stock
• 1 quart tomatoes*, undrained
• 2 (15-oz) cans cannellini beans, drained & rinsed
• 1 Tbsp dried Italian seasoning
• Salt & Pepper, to taste

Heat a large skillet over medium-high heat.  Add sausage and cook, breaking up, for about 3 minutes.  Remove sausage from skillet and set aside.  Add olive oil to pan and then saute onions about 3 minutes.  Add tomato paste and garlic; cook for about 1 minute.  Add wine to pan to deglaze; make sure to scrape the brown bits from the pan.  Add the rest of the ingredients.  Pour all into a crockpot and cook, covered, on LOW for 4-5 hours.  Then open lid and allow to cook for 2 more hours to thicken.  Serve over pasta, rice or spaghetti squash.

*Farmers market ingredients
**CSA ingredients

Caramelized Onions

The interesting part of this time of year is the availability of sweet onions at every farmers market, not to mention Vidalia onions at the grocery store. Now, in general, I am not an onion person. I cannot eat raw onions at all. I try, but it just makes me sick. But if you take a sweet onion and cook it long and slow over low heat, it becomes food candy. I adore caramelized onions and am especially fond of balsamic caramelized onions.

Yedterday, I woke up at 4:30 am and couldn't get back to sleep. I needed to make some breakfast for the week so I could get back on track after our vacation. I knew I didn't have a lot in my kitchen to work with, but I did remember I had a large sweet onion. While I didn't have bacon, I did have ham, so I decided to make a modified quiche lorainne.

Ham Quiche with Balsamic Onions

1 large candy onion*
2 Tbsp Olive oil
1-2 Tbsp balsamic vinegar
6 thin slices smoked ham
6 large eggs**
1 1/2 cups milk
2 oz asiago/fontina cheese blend
Salt and pepper, go taste

Preheat oven to 350 degrees. Thinly and evenly slice the onion. Heat oil over medium heat. Add onions ND cook, stirring until the onions become translucent. Reduce heat to low and continue cooking, stirring occassionally, until onions begin to turn golden brown. Cook, stirring frequently, until desired color.at the last couple minutes, add balsamic vinegar and finish cooking. This step deglazes the pan.

Chop the ham to small pieces (about 1/4 - inch dice). Add ham to the onions an cook until heated. Take this mixture ND place in the prepared baking dish.

In a medium bowl, beat the eggs until smooth. Continue beating as you slowly add the milk. The result should be a very smooth pale yellow. Season with salt and pepper. Pour eggs mixture over onion mixture and sprinkle with cheese. Note, when using strong cheeses, you need less, otherwise, they will overwhelm the other flavors.

Bake at 350 about 40-45 minutes until top is golden brown and a knife inserted into the center comes out clean. Allow to set 5 minutes before serving. Makes 8 servings.

Note: I am in the habit of making crust less quiches. But I always regret not putting quiches like this in a crust. The savory crust is a nice contrast to the sweet onions. Consider using a crust for this recipe.

Eggplant and Frittatas

I happened to catch The Chew last week when Michael Symon made his ratatouille frittata.  This morning, I was thinking that something like that sounded good because I had made ratatouille last week, so I just typed "ratatouille frittata" into the search bar and lo, and behold, up popped the actual recipe.  While his version sounds really yummy (with the addition of okra), I adjusted it to what I had available in my refrigerator.  That is the nice thing about quiches and frittatas.  They are today's pot luck.  They are both great ways to use up things in your fridge.  In my case, I had ratatouille, asiago bread and feta cheese.

Ratatouille Feta Frittata
Adapted from: http://abc.go.com/shows/the-chew/recipes/Ratatouille-Feta-Frittata-Michael-Symon

• 3 cups ratatouille** (see recipe: http://csafoodie.blogspot.com/2012/07/ratatouille.html)
• 4 slices day-old bread (I used asiago bread)
• 8 eggs*
• 1/4 cup milk
• 4 oz crumbled feta cheese
• salt & pepper, to taste

Preheat broiler to low.  Place 12 inch skillet (I used cast iron) over medium heat.  Spoon ratatouille into skillet and warm.  Cut bread into 1-inch cubes.  Add to the ratatouille and mix well.  In a medium bowl, beat eggs with milk until smooth.  Season as desired with salt & pepper.  Pour over fillings and sprinkle with feta cheese.  Cook until eggs begin to set up.  Once the eggs are 75% set, place the skillet under the broiler and broil about 8-9 minutes or until the top begins to brown.  Remove from oven and allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Balsamic Roasted Brussels Sprouts

When I started cooking this weekend, I wasn't sure what I was going to make.  I knew I had Brussels sprouts I needed to cook, but wasn't sure what I wanted to do with them.  As I looked through possible recipes, I decided to try roasting them with balsamic and honey.  It's interesting how you do this, you actually roast them in oil and then "dress" them in the honey and vinegar.  I had also caramelized an onion before roasting the sprouts.  So, I decided to put them together and then go ahead and put them in my quiche for the week.  The results were interesting and yummy.

Balsamic and Honey Roasted Brussels Sprouts
Adapted from: http://www.onceuponachef.com/2009/11/roasted-brussels-sprouts.html

• 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 large onion

 

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
3. While the Brussels sprouts are roasting, slice the onion and separate the rings.  Heat about 1 Tbsp olive oil in a saute pan over med-high heat.  Add the onions and stir to coat.  Cook, stirring frequently, until the onions begin to brown.  Reduce the heat to low and continue cooking, stirring frequently, until the onions are golden brown.  Set aside.
4. Place Brussels sprouts back in bowl. Add the caramelized onions.  Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Balsamic Honey Roasted Brussels Sprouts Quiche

• Balsamic Honey Roasted Brussels Sprouts
• 4 slices thick-cut bacon
• 1 cup 6-cheese Italian Blend
• 6 eggs*
• 1 1/2 cups 1% milk
• salt & pepper

1. Preheat oven to 350.  Spread Brussels sprouts in prepared baking pan.  Cook the bacon for 4 minutes in the microwave; cool.  Dice bacon and sprinkle it over the Brussels sprouts.  Sprinkle with cheese blend.  
2. In a medium bowl, beat eggs until uniform in color.  Add milk and seasonings and mix until lemon yellow and frothy.  Carefully pour over the fillings.
3. Bake quiche for 35 minutes or until browned on top.  Allow to stand for 5 minutes before serving.

 
*CSA ingredients
 

Shrimp Saganaki

Today's recipe is yet another from Hello Fresh!  I did end up ordering a second box because of this recipe.  I have to say, it was worth it!  Shrimp Saganaki is a Greek style spicy tomato and olive based dish.  Tomorrow, I am going to try to get up early enough to sear some short ribs to make braised short ribs ragu again (http://csafoodie.blogspot.com/2014/07/braised-short-ribs.html).  I have another spaghetti squash left and thought this would be perfect for the ragu (and I need to use the short ribs!).

Shrimp Saganaki
Recipe courtesy of Hello Fresh!

• 10 oz Shrimp
• 1 Onion
• 2 cloves Garlic
• 1 can Diced Tomatoes
• 1/4 tsp Chili Flakes
• 2 oz Feta
• Fresh Parsley
• 3/4 C Israeli Couscous
• 1 oz Olives
• 1 T Olive Oil

 1. Preheat oven to 400 degrees.  In a small pot, bring 1 1/2 cups water to a boil with a pinch of salt.  Peel, halve and thinly slice the onion.  Crush the garlic with the side of your knife.  Coarsely chop the parsley and olives.

2. Heat 1 tablespoon oil in a large pan over medium-high heat.  Season the shrimp with salt and pepper and sear for 2 minutes.  We will continue to cook these later, but we want to get a nice sear on them.  Set aside.

3. In the same pan, add the onion, garlic and as many chili flaces as you dare.  Season with salt and pepper and cook for 5 minutes, until softened.  Add the tomatoes and olives and cook for 5 minutes more, until flavors have melded.  Taste and season with salt and pepper.

4. Add the couscous to the boiling water and simmer for 8-10 minutes, or until al dente.

5. Transfer the sauce to a baking dish.  Place the shrimp on top and sprinkle with the feta.  Bake for 5-7 minutes, until shrimp have cooked thoroughly.

6. Serve the baked saganaki over the couscous.  Sprinkle the parsley on top!

Fresh Michigan Asparagus!

Okay, I managed to procrastinate on the last quiche I made.  This one was so very different from the ramp and spinach one.  We have been able to get Michigan asparagus for a couple weeks at the farmers market, so I figured that a quiche with asparagus, caramelized onions and feta cheese might be good.  What I will say about this particular quiche is that I would change a couple things, but I am presenting the recipe as I made it.

Asparagus Feta Quiche

• 6 large farm-fresh eggs*
• 1 1/2 cups 1% milk
• 1 Tbsp salted butter
• 1 Tbsp olive oil
• 1/2 large Vidalia onion, sliced thin
• 1 bunch asparagus*, trimmed and cut into 1" pieces
• 4 oz feta cheese, crumbled
• salt, pepper, garlic powder and dried basil, to taste

Beat eggs and milk with seasonings until well blended; set aside.  Heat butter and olive oil in large skillet over med-high heat.  Add onions, stir to coat with butter/oil; cook until the onions begin to brown, stirring occassionally.  Turn heat down to low and continue to cook onions, stirring frequently, until onions are golden brown (caramelized); set aside.  Add asparagus to pan and cook over medium heat, stirring occassionally, until bright green.  Mix asparagus and onions in bottom of prepared 9" round baking pan.  Sprinkle with feta cheese.  Carefully pour eggs over filling.  Bake in preheated 350F oven for 40 minutes or until knife inserted into center comes out clean.  Allow to set 5 minutes before serving.

*CSA and Farmer's Market ingredients

Notes: There are two things I would change about this quiche.  1) I would use a whole onion.  While the onions were good, there weren't enough.  2) I would go back to steaming the asparagus before adding to the quiche.  There were some pieces of asparagus that were just a little crunchy for my taste.  It's not that they weren't cooked, they just were a little too al dente.

3 Bean Baked Beans

It's Memorial Day weekend.  A weekend to thank those who have defended our freedome.  I have many friends and relatives who have served and fought in the military, army, navy, marines AND air force.  I have heard the stories from those who were in WWII, Vietnam, Iraq and Afghanistan. I am grateful every day for what they have sacrificed so I can have the life I have today.

To celebrate, we will be cooking out on Monday.  At the farmers market today, I picked up some spicy Italian brats and some asparagus that I plan to grill.  And right now, I am making some baked beans to go along with it.  I don't make homemade baked beans often, so I don't have a standard recipe. I do know that I have always liked my mom's baked beans, but they are in Minnesota at my niece, Katie's, college graduation.  So, I turned to my friends and asked them to give me their best baked bean recipes.  It turns out that one of my friends posted the same recipe that my mom uses.  It is credited to Pat Lyle, a close family friend.  I didn't follow it exactly, but used it as a basis for my beans.  I like to mix bean types and decided to go with pinto beans, great northern beans and black beans for this batch.

3 Bean Baked Beans

• 1 can pinto beans with jalapenos
• 1 can great northern beans, drained & rinsed
• 1 can black beans, drained & rinsed
• 1 Tbsp olive oil 
• 6 strips bacon, cooked and crumbled
• 1/2 lg Vidalia onion, chopped
• 3 small mixed sweet peppers, chopped
• 1 bunch ramp bulbs*, thinly sliced
• 2 tsp roasted garlic, minced
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1/4 cup Dijon mustard
• 2 Tbsp Worcestershire sauce

 Heat olive oil in a frying pan.  Add onions, peppers and ramp bulbs and cook, stirring until onions begin to turn translucent, about 5 minutes.  Add garlic, cook and stir about 1 minute until fragrant. Mix all ingredients in a large baking pan.  Bake in a preheated 350F oven, stirring occassionally, for 1 hour or until cooked.

*Farmers market items

Gearing Up For CSA!

I know it's been forever since I have regularly posted here.  You should know that a lot has happened in the last year.  I started my first year as assistant professor of accounting at Saginaw Valley State University and it was so much more than I could have asked for.  Not only did I have a successful year teaching, but I managed to get a paper submitted for publication and was written up in the Interior newsletter.  They only highlight a couple professors/staff member a month, so I am humbled by this and happy that this wonderful honor will appear in my PPC folder for my first year of being faculty.  I have been to India and a meeting in New Orleans.  I have worked on important committees and just had a really great year.

Last week, they replaced my left knee, so I am in the process of recuperating from that.  It is going very, very well. I am already graduated from walker to cane.  My range of motion is already better than it was before surgery.  I couldn't be happier with my progress.

I did cook the other morning, making a quiche, but did not get a photograph of the finished quiche.  But I don't think that means I shouldn't post the recipe, so I will do that now.  Mom had spinach, mushrooms and onions in the refrigerator, as well as a selections of meats.  I chose ham for my protein and used sharp cheddar for the cheese.  Mom helped a lot because I am still restricted in my movements, but I put it all together for them to bake.  Here's the recipe:

Cheddar Ham Spinach Quiche

• 5 large farm fresh eggs*
• 1 1/4 cup 1/2% milk
• 1 1/2 cups baby spinach, torn
• 4 oz thinly sliced ham, torn
• 1/2 cup button mushrooms, chopped
• 1/4 cup onion, diced
• 1 cup sharp cheddar, shredded
• 1/2 tsp freeze-dried basil
• 1/8 tsp garlic powder
• salt and pepper to taste

Dice onions and mushrooms and saute them until onions begin to become translucent. Tear spinach and ham and put in bottom of prepared baking pan (9" round baking pan).  Sprinkle with mushrooms and onions.  Then sprinkle with cheddar cheese.  In a medium bowl, beat eggs; add milk and continue to beat until mixed well.  Add seasonings; pour carefully over the filling.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.


I didn't mention that my egg CSA has started.  Each week, I will received 1 dozen farm-fresh eggs.  It was interesting that the range of sizes were great within the dozen and some were white while others were brown.  It doesn't matter that there is such a difference, but I found it fascinating because the eggs that I received from my CSA in Cleveland were always uniform in size and the same color.  I am guessing that the farm we received them from in Cleveland was a much bigger farm that my current CSA.

So, now, it is time for me to give a shout-out to my new CSA.  I finally decided to go with Middleton Farm CSA out of Coleman, MI.  I have gotten to know them over the last year because I bought much of my meat from them each week when I went to the farmers market last summer.  I purchased the egg CSA, which started at the beginning of may and a quarter share of the Harvest Share CSA, which will start sometime in June.  I think the beginning is up in the air because of the cold wet weather we have been having this spring.  However, they did send an email last week saying that they were starting planting, so hopefully, we will start close to the scheduled time.  This group also offers several meat CSA plans, which, at some point I should be able to afford.  But for now, I will continue to buy my meats from them at the market as needed.  Oh, the interesting thing about how they do their Harvest Share CSA is that you go to the market and they hand you the proper size container for your share.  You then can fill that container with whatever you would like from the produce available that week.  Both my mom and I really like this idea as we will get what we want and will use.  I hope I am brave enough to try different things as they are available (one of the reasons I was attracted to CSAs in the first place), however, I will enjoy being able to control the amount of greens and items like turnips that I receive.

Middleton Farms CSA delivers in Midland and Mt. Pleasant and has pick up at the Midland Farmer's Market as well.  The shares include being able to go to the farm to pick up additional items as well.  It looks to be the beginning of a great relationship!  For information on the CSA, you can go to their website: http://www.middletonfarmcsa.com/.

*CSA ingredients

Beef, White Bean, Quinoa Stew

After a couple weeks in India, I had a taste for beef.  I had bought a pound of stew beef from Jack's before leaving for India and put it in my freezer.  I wasn't quite in the mood for traditional stew, so I looked around for other ideas.  I ran across a recipe for Beef and White Bean Stew but decided that I needed some additional protein and carbs in the recipe, so I added some quinoa.  It turned out to be a very nice, comforting stew.

Beef, White Bean and Quinoa Stew

• 1 lb Stew Beef
• 1 med onion, chopped
• 2 carrots, sliced
• 1 28-oz can petite diced tomatoes
• 2 15-oz cans cannellini beans, drained and rinsed
• 2 cups sweet corn
• 3 cloves garlic
• 1 1/2 cups beef stock
• 2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• salt & pepper to taste
• 1 cup dried quinoa (I used a mix of red and white)
• 2 cups water

Place all ingredients, except quinoa and water into bowl of slow cooker.  Cook, covered, for 4 hours on HIGH.  While the stew is cooking, boil water.  Add quinoa, stir and then cook, covered, for 15 minutes or until water is absorbed.  Season slightly with salt (but remember that you have seasoned the stew as well).  Stir quinoa into stew and cook for 15-20 minutes for flavors to combine.

Stewing

I stopped at the Middleton CSA table this weekend at the Midland Farmers' Market and purchased some stew beef.  I haven't made stew in a very long time, so I figured it was time to do so.  I picked up a couple small eggplants, some peppers and parsnips thinking they would be good for the stew.  I also have a six pack of Shock-Top Belgian White in my refrigerator and thought that would make a good addition for flavor.

Autumn Beef Stew

• 2 Tbsp olive oil
• 3 lbs stew beef
• 2 small onions*, diced
• 3 cloves garlic*, thinly sliced
• 1 medium yellow pepper*, diced
• 2 medium parsnips*, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small eggplant*, diced
• 1 28-oz can crushed tomatoes
• 1 12-oz bottle Shock-Top Belgian White
• 4 cups homemade vegetable stock
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 tsp oregano
• 1 tsp basil
• 1 1/2 tsp tumeric

 Heat olive oil in large Dutch oven over medium heat.  Add onions and cook, stirring, until just starting to turn translucent.  Add stew beef and cook until browned on each side.  Add garlic, stirring for about 1 minute or until fragrent.  Add remaining ingredients and bring to a boil.  Reduce heat to simmer and cook, covered for 2 hours or until vegetables are cooked. 

*Farmers Market items

Cauliflower

So, today I need to use up my vegetables.  I haven't been very good about cooking lately and I have been wracking my brain what to make with a beautiful head of cauliflower I've had a few days.  But to be perfectly honest, I really just love aloo gobi, so yesterday I picked up some potatoes so I could make a batch.  Of course, I am still having issues finding all the boxes with my spices, etc, so, I had to improvise a little.  I couldn't find my stash of garam masala, so I looked online and found a simple recipe for homemade garam masala.  It probably isn't as exciting as the stuff I get from the India stores, but it smells really good now that it's cooking.  Here is the recipe: http://allrecipes.com/recipe/easy-garam-masala/.  I will be adding garbanzo beans (which is an unusual ingredient) so that there is some protein in the dish.  I am cooking it on top of the stove in my beautiful Calphalon Dutch oven.  I do love that pot!

Aloo Gobi
Adapted from: http://vgourmet.ca/2012/05/19/aloo-gobi/#comment-1626http://vgourmet.ca/2012/05/19/aloo-gobi/#comment-1626

• 3 tbsps olive oil
• 1 large onion, chopped
• 1 tsp whole cumin seed
• 1 tbsp fresh ginger, peeled and grated
• 4  garlic cloves, minced
• 2 tsps turmeric
• 2 tsps garam masala (see link above)
• ¼ tsp cayenne
• 1 tsp sea salt
• 16 oz  stewed or crushed tomatoes
• 16 oz tomato sauce
• 1 large cauliflower, broken into small florets
• 3 large potatoes, diced
• 1 15 oz can gabanzo beans, rinsed and drained
• 1 bunch cilantro, chopped (optional)
• sea salt and pepper

Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle.  Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.

Stir in salt, stewed tomatoes, tomato sauce, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add beans. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.

Note: I am allergic to cilantro, so I would serve the cilantro on the side for other people, but I cannot add it to the overall dish.

Moving Day Quiche

While I have been living with my parents, I have made a few quiches to share.  Last week, I was making a broccoli cheddar quiche and Dad said, "I bet this would be good with bleu cheese".  That got me thinking and I decided that I would try that for the people who were helping me move my stuff into my new house.  I thought about it for a while and decided that bleu cheese would be best with caramelized onions and bacon.  So, last night, as I was unpacking and watching the Lions game (they won!!!!), I caramelized onions and cooked up the bacon.  And then this morning, I threw that together with bleu cheese and my standard quiche egg mixture and what resulted is now my favorite quiche.  It's a bit more work than what I normally do, but oh, so worth the effort!

Bleu Cheese Bacon Quiche with Caramelized Onions

• 1/2 lb bacon
• 1 large sweet onion, sliced
• 3 Tbsp canola oil
• 4 oz bleu cheese
• 5 large eggs
• 1 1/4 cups 1% milk
• 2 tsp dried basil

Preheat oven to 350F.

Caramelize onions:
Peel onion and then cut into quarters.  Thinly slice the onions and then cut slices into thirds.  Set aside.  Heat heavy skillet over medium heat.  Add oil and heat until shimmery.  Add onions and stir until evenly coated in oil.  Cook, stirring every 1-2 minutes until the onions begin to brown.  Continuing cooking, stirring every 30 seconds to 1 minute until the onions are desired color (brown but not burned).  Set aside to cool.

Add bacon to the same skillet and cook until crisp.  Remove onto paper towels to drain fat.  Cool and then dice.  Set aside.

Assemble Quiche:
Mix cooked onions and bacon and sprinkle in bottom of prepared baking pan.  Sprinkle bleu cheese over the onions and bacon. Whip eggs with milk and basil.  Pour over fillings and bake at 350F for 35 minutes or until toothpick inserted into the center comes out clean.  Allow to set for 5 minutes before serving.

Canadian Bacon Quiche

An early morning storm followed by a call from my new CSA delaying this morning's pickup reminded me that I have been remiss in posting to this blog. I have been so busy; moving, starting a new career, ending the old one, traveling, I just haven't taken the time to post. For that, I apologize. Last night, Dad bought a Canadian bacon, so I figured I would camelize some onions, cut up some of the bacon and use the bleu cheese I bought last night to make a quiche. But alas, I left the bleu cheese at the house. So this morning I used Swiss and we shall have the bleu on Saturday for those helping me finish my move.

 Canadian Bacon Onion Quiche

• 1 need. sweet onion
• 1 tbsp canola oil
• 6 oz Canadian bacon, diced
• 4 oz Swiss cheese
• 5 large eggs
• 1 1/4 cups 1% milk

 Preheat oven to 350F. Dice onions; set aside. Heat heavy skillet over medium heat. Add oil and continue heating until oil shimmers. Add onions and toss to coat with oil. Cook, stirring every 1-2 minutes until, they soften. Reduce heat and cook, adding water as needed to keep moist until onions carmelize to desired brownness. Be careful not to burn. At the end, add the Canadian bacon to heat.

Prepare a round baking pan with cooking spray. Spread onions and bacon in bottom of pan. Sprinkle with shredded Swiss. Beat eggs with milk; season as desired (I used garlic, salt and freeze-dried basil). Pour eggs over filling. Bake for 35 minutes at 350F. Allow to set 5 minutes before serving.

Quinoa Chili

There is nothing that says comfort better than a nice hot bowl of chili! Especially on a cold, snowy winter day. Oh yeah, and it also happens to be Super Bowl Sunday! Chili is essential Super Bowl food, right? The other thing I like about chili is that it can be a "pot-luck" meal. Yes, it is one of my favorite ways to use up things in my refrigerator. Today, Iam using up leftover quinoa and the pulled pork chops from the other night. We also got corn and tomatoes frozen from the summer in this week's share, as well as some young garlic shoots. I put all of this together with more traditional chili ingredients in my Crockpot last night and woke to an apt fullof wonderful chili smells! Of course, the big debate is always beans or no beans? Well, Iam a big beans in chili girl, but I really think this chili is hearty enough that I wouldn't miss the beans of they weren't there. However, since protein is my focus, I added the beans. Make it however you like it best!

 Slow-Cooker Pork Quinoa Chili

• 2 cups cooked quinoa
• 2 cups leftover Parmesan Honey Pork Chops*, shredded
• 2 cans Rotel (R) tomatoes with chiles
• 2 cups frozen tomatoes*
• 2 cups frozen corn*
• 2 cups cooked black turtle beans* 
• 1 can pinto beans, drained
• 1 Tbsp Chili powder
• 1 tsp dried oregano
• 6 garlic shoots*, sliced thin 
• 1 medium onion*, diced 
• 1 Tbsp olive oil

Heat oil over medium-high heat in a medium skillet. Add garlic and onions; cook until translucent. Add all ingredients to slow-cooker. Cover and cook on LOW for 6-8 hours. Serve with cheese and onions, if desired.

*CSA ingredients

Cabbage and Sauerkraut

About once a year, I get both cabbage and sauerkraut in the share. When that happens, it is time to make Kapusta soup. Kapusta is the Slavic word for cabbage. In my husband's family, when they say kapusta, they are generally talking about sauerkraut. John's grandmother made a kapusta soup when he was a kid from cabbage, sauerkraut and yellow split peas. This is the recipe I am using today. I wasn't sure of proportions for the sauerkraut, so I thought maybe I could find a recipe online. What I found was that this is a very traditional Ukrainian recipe. The only difference being the addition of fresh cabbage. I think the cabbage adds a freshness and heartiness to the soup, so I completely understand why his grandmother added it. It is cooking now on the stove and smells heavenly.

 Kapusta Soup

•   1-1/2 cups dried yellow split peas
•  water
• 1 large onion*
•  1 stick butter*
•  1/2 large head cabbage*
•  2 1-lb bags homemade sauerkraut*
•  64oz chicken stock

 Soak split peas overnight in water.
 

Peel the onion, cut in half and then slice thinly.  Melt butter in large Dutch Oven; add onions and saute until translucent. While onion is cooking, coarsely chop cabbage. Add the cabbage to  the onions and cook until cabbage wilts.

Add stock, sauerkraut, peas and soaking water.

Bring to a boil and then reduce heat to a simmer.

 Simmer until split peas are cooked.

*CSA ingredients 

Beans, Sausage and Greens

I hate to admit it, but I think I may be caught in a rut, but if I must be, what a delicious rut to be caught in! If you go over the last couple month's entries, I believe you will find several recipes for bean soups with sausage and greens. The interesting thing is that each has been different and each has been unbelievably tasty. I was always a big fan of chili as a kid, but beyond that, the only other type of bean soup I really ate was Cambell's Bean with Bacon (which I fully admit, I loved!). This year with the CSA, we have gotten a plethora of not only greens (kale, Swiss chard, beet greens, mustard greens, turnip greens, you name it), but also sausage (Italian, chorizo, bratwurst, andoille). Sausage and greens go together beautifully; whether over pasta, on sandwiches....or in soup. Each type of sausage lends to a different flavor or style of cooking and each is just as interesting and tasty as the other. So, that said, today's soup leans toward Italian flavors with Italian sausage, kale and cannellini beans.

Slow-cooker Italian Sausage, Bean and Vegetable Soup
Adapted from: http://www.thetasteplace.com/2011/02/21/slow-cooker-italian-sausage-and-vegetable-soup/ 

• 1 15 oz can cannellini beans, drained and rinsed
• 1 15 oz can pinto beans, drained and rinsed
• 15 oz can tomato sauce
• 1 28 oz can of whole tomatoes with basil, undrained
• 4 cups can chicken stock*
• 1 small onion*, diced
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp marjoram
• Pinch of red pepper flakes
• 2 splashes of balsamic vinegar
• 1 lb mild Italian sausage links, cut into ½ inch thick slices
• 1 medium kusa zucchini*, cut into chunks
• 1 bunch kale*, stalks trimmed off and leaves cut into thin shreds
• Freshly grated Parmesan cheese for serving

Plug in the slow cooker. In the slow cooker pot, combine all ingredients, except Parmesan. Stir well to combine and set slow cooker to low. Cook for at least 6 hours.
  

Serve soup with Parmesan cheese on top.

*CSA ingredients

Spaghetti Squash and Brussels Sprouts

I got the most beautiful stalk of Brussels sprouts in this first share of winter. Never one to turn down sprouts, I searched for a recipe to use them for dinner tonight. As is usual for me, I was looking for a recipe with protein so I could enjoy the dish and not feel guilty about the nutrition. There were many recipes with white beans and some sort of cheese, but I was missing one ingredient or another. Then I ran across the following recipe using spaghetti squash (which we also happened to get in the share). I don't have chickpeas, but I do have pinto beans, so I just substituted.

Spaghetti Squash with Roasted Brussels Sprouts and Pinto Beans
 Adapted from: http://blog.fatfreevegan.com/2011/01/spaghetti-Squash-roasted-brussels-sprouts-chickpeas.html

• 1 spaghetti squash*
• 1 pound Brussels sprouts*
• 1 medium onion*, diced
• 3 cloves garlic*, pressed
• 1/2 cup homemade chicken stock*
• 15 ounces pinto beans, rinsed and drained
• 2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes (or to taste)
• salt and black pepper, to taste
• 1 1/2 teaspoon lemon juice
• sliced almonds, optional 

Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.

While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).

In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and stock and cover tightly. Cook for 3-5 minutes, adding more stock or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 5

Nutrition Facts

Nutrition (per serving): 196 calories, 14 calories from fat, 1.7g total fat, 0mg cholesterol, 348.2mg sodium, 742.8mg potassium, 40.7g carbohydrates, 10g fiber, 7g sugar, 8.8g protein

*CSA Ingredients

Soup Variations - White beans and Kale

While the soup I made last night was very tasty and lovely, when I put the recipe on Sparkrecipes.com to get the nutrition, it only has 5.6 g protein per 1/2 cup serving (yes, that is still about all I can manage to eat for a meal).  That is not quite hearty enough for my nutritional needs, so I decided to tweak the recipe even more. While this is still not the best option for a whole meal (7.9 g protein per 1/2-cup serving), it's better than the original recipe.  I am guessing that I could do better with the protein by either adding chicken (which is a slightly better source of protein than sausage) or breaking down and adding unflavored protein powder to the soup.  However, this is a pretty thick soup as it is, so I would probably then have to add more chicken stock to thin it down a bit.

Slow Cooker Bean Soup with Greens and Chorizo

• 2 cans (15-oz) Pinto beans
• 2 cans (15-oz) Cannellini beans
• 2 T extra virgin olive oil
• 1 large onion*, chopped
• 4 cloves garlic*, minced
• 2 t dried Italian seasoning
• 4 cups chopped kale*
• 4 cups chopped turnip greens*
• 1 can (14.5 oz) whole tomatoes in juice, broken up
• 4 cups homemade chicken stock*
• 1/2 tsp rubbed sage (use 2 T fresh leaves if you have them)
• 1 lb fresh chorizo*

Puree 1 can of pinto beans and 1 can of cannellini beans in a food processor; set aside.

Heat EVOO in a large skillet over medium-high heat.  Reduce heat and add onions, cook until translucent, about 4 minutes. Add garlic and Italian seasoning; cook, about 1-2 minutes, until fragrant.  Be careful not to brown the onions.  Place onions in bottom of prepared slow cooker.

Wash, dry and finely chop the greens.  Add the greens, tomatoes, stock and sage to slow cooker; mix well.  Cook on HIGH for 4 hours.  In the meantime, cook chorizo.  Remove from pan and cool about 5 minutes.  Cut chorizo in half longway and then into 1/4 inch slices.  Add to soup and allow to cook for 1 more hour on HIGH to meld flavors.

Makes about 18 1-cup servings (or 36 1/2-cup servings for those of us who have had bariatric surgery).

Nutrition (1-cup serving):
Calories       287.7
Fat                 12.4g
Carbs             29.3g
Fiber                7.4g
Protein            15.8g   

*CSA ingredients