I hadn't been planning on harvesting anything yesterday. Heck, I hadn't even planned on making dinner, just re-heating some leftovers. But as I was walking past while out with the dog I saw a bunch more pea pods. I have had a small pile sitting in the kitchen since Saturday, so I figured I'd just steam them as a side dish.
Then I checked the beans. And they were loaded. Again. So I picked off all the mature beans, nearly 2 dozen.
So I poked about in the pantry debating what to do with these veggies and came up with this. The interesting thing was it tasted lemony, which was wonderful. But I didn't add any lemon juice. I think it was the wine, so if you omit that, add a dash of lemon juice.
Creamy Orzo Primavera
1 tbsp olive oil
1 small onion, minced
2 cloves garlic, minced
1 cup orzo
2 cups chicken broth
1/4 - 1/2 cup wine
green beans, chopped
pea pods, chopped
2 oz feta, plus extra for garnish
Heat a large skillet over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee for 2 minutes. Add orzo and sautee, stirring, until orzo is lightly toasted and fragrant, about 3 minutes. And broth and wine, stir, bring to a boil. Reduce heat to medium-low and simmer, uncovered, until liquid is mostly absorbed (if needed, add more liquid during cooking).
Meanwhile steam the veggies until sharply crisp. Once orzo is nearly done cooking, add vegetables to the pan and fold in. Continue to cook until the liquid is completely aborbed. Crumble the feta over the pan and stir until creamy.
Spoon into bowls and crumble a bit of extra feta over the top.
Wednesday, July 29, 2009
Sunday, July 26, 2009
Whole Wheat Buttermilk Pancakes
We generally don't make fancy breakfasts. I'll make the occasional scones but, otherwise any real attempt at breakfast is just scrambled eggs and toast.
These pancakes are three things - healthy, hearty and delicious.
Whole Wheat Buttermilk Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 cups skim milk plus 1 tsp lemon juice
1 tbsp safflower oil
1 large egg
1 large egg white
1/2 tsp vanilla
1/2 cup chopped walnuts
Combine dry ingredients (flour thru baking soda) in a large bowl. Combine wet ingredients and whisk together. Slowly add the buttermilk mixture to the flour mixture, stirring to combine until just moist.
Heat large non-stick skillet over medium heat. Spray with cooking spray. Add pancake batter to skillet with 1/3 cup scoop. Flip pancakes over when the top is bubbling. Cook another 1-2 minutes or until golden brown. Remove from heat. Serve with local, organic maple syrup.
Pancakes can be kept warm in a 200* oven for up to 20 minutes.
These pancakes are three things - healthy, hearty and delicious.
Whole Wheat Buttermilk Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 cups skim milk plus 1 tsp lemon juice
1 tbsp safflower oil
1 large egg
1 large egg white
1/2 tsp vanilla
1/2 cup chopped walnuts
Combine dry ingredients (flour thru baking soda) in a large bowl. Combine wet ingredients and whisk together. Slowly add the buttermilk mixture to the flour mixture, stirring to combine until just moist.
Heat large non-stick skillet over medium heat. Spray with cooking spray. Add pancake batter to skillet with 1/3 cup scoop. Flip pancakes over when the top is bubbling. Cook another 1-2 minutes or until golden brown. Remove from heat. Serve with local, organic maple syrup.
Pancakes can be kept warm in a 200* oven for up to 20 minutes.
Wednesday, July 22, 2009
Garden Bounty Minestrone
I know, I know. Soup in the middle of July? What the heck?
Blame the jetstream. Today was cool, cloudy, rainy and more appropriate to mid-fall than high summer. It left both The Spouse and I hankering for a bowl of soup and crusty bread.
Fortunately our garden is still producing, though it's lagging behind last year. Yesterday I ran out and picked 1 zucchini, 1 squash, another half pound of beans and a handful of pea pods. Add in some fresh onions and garlic from the farmer's market, a can of diced tomatoes, a can of beans of your choice (I like great northern), wild rice, some vegetable broth and fresh herbs and voila!
Garden Bounty Minestrone
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup wild rice
1 medium zucchini, diced
1 medium summer squash, diced
1/2 lb green beans, cut into 1" pieces
pea pods, cut into 1/2" pieces
1 28-oz can diced tomatoes, with liquid
1 can beans, drained and rinsed
~4 cups vegetable broth
salt-free italian seasoning
salt
pepper
Heat a large stock pot over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee until translucent, about 3 minutes. Add in wild rice and stir gently until the rice is coated.
Add zucchini, squash, beans and pea pods and stir to combine. Add in tomatoes, beans and oregano; stir. Add vegetable broth and bring to a boil. Reduce heat and simmer about 45 minutes or until the rice is cooked and the vegetables are tender. Season to taste with seasoning, salt and pepper.
Blame the jetstream. Today was cool, cloudy, rainy and more appropriate to mid-fall than high summer. It left both The Spouse and I hankering for a bowl of soup and crusty bread.
Fortunately our garden is still producing, though it's lagging behind last year. Yesterday I ran out and picked 1 zucchini, 1 squash, another half pound of beans and a handful of pea pods. Add in some fresh onions and garlic from the farmer's market, a can of diced tomatoes, a can of beans of your choice (I like great northern), wild rice, some vegetable broth and fresh herbs and voila!
Garden Bounty Minestrone
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup wild rice
1 medium zucchini, diced
1 medium summer squash, diced
1/2 lb green beans, cut into 1" pieces
pea pods, cut into 1/2" pieces
1 28-oz can diced tomatoes, with liquid
1 can beans, drained and rinsed
~4 cups vegetable broth
salt-free italian seasoning
salt
pepper
Heat a large stock pot over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee until translucent, about 3 minutes. Add in wild rice and stir gently until the rice is coated.
Add zucchini, squash, beans and pea pods and stir to combine. Add in tomatoes, beans and oregano; stir. Add vegetable broth and bring to a boil. Reduce heat and simmer about 45 minutes or until the rice is cooked and the vegetables are tender. Season to taste with seasoning, salt and pepper.
Monday, July 20, 2009
The Best Steak Ever
Generally when we think of steak we think of grill. We're hard-core grillers, shoveling out our grill year-round to get that flavor. One could say it's our way of hanging on to summer even when there's a foot of snow on the ground.
When you could theoretically have snow on the ground from October thru April, you force summer into your life whenever you can.
But, there is one thing grilling steaks won't give you and that is a To Die For pan sauce. And this steak will give you that. I predict that this will become a winter favorite.
The Best Steak Ever
1 tbsp oil
1 sirloin steak, seasoned with your favorite combination
1 large shallot, minced
3/4 cup beef broth
1/4 cup red wine
1 tbsp butter
Heat a large skillet over medium heat. Add oil and heat thru. Add steak and sautee 4 minutes each side or until medium. Remove from skillet, place on a plate and tent with tinfoil and keep warm.
Add shallots to pan and sautee for about 3 minutes or until lightly browned. Combine beef broth and red wine and add to pan. Reduce by half. Add in drippings from steak and bring to a boil. Reduce heat and simmer for about 5 minutes. Then add in butter, stirring until melted and combined. Remove from heat.
Serve steak with pommes frites, sauteed mushrooms and spinach.
When you could theoretically have snow on the ground from October thru April, you force summer into your life whenever you can.
But, there is one thing grilling steaks won't give you and that is a To Die For pan sauce. And this steak will give you that. I predict that this will become a winter favorite.
The Best Steak Ever
1 tbsp oil
1 sirloin steak, seasoned with your favorite combination
1 large shallot, minced
3/4 cup beef broth
1/4 cup red wine
1 tbsp butter
Heat a large skillet over medium heat. Add oil and heat thru. Add steak and sautee 4 minutes each side or until medium. Remove from skillet, place on a plate and tent with tinfoil and keep warm.
Add shallots to pan and sautee for about 3 minutes or until lightly browned. Combine beef broth and red wine and add to pan. Reduce by half. Add in drippings from steak and bring to a boil. Reduce heat and simmer for about 5 minutes. Then add in butter, stirring until melted and combined. Remove from heat.
Serve steak with pommes frites, sauteed mushrooms and spinach.
Thursday, June 25, 2009
Bourbon-Mustard Chicken
This is a modified recipe from the Weber Big Book of Grilling. Original one called for squab - we just used bone-in chicken breasts. We only marinaded for about 1 hour - and I definitely think it should have gone longer.
Bourbon-Mustard Chicken
Marinade
1/4 cup bourbon
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp chopped fresh thyme
2 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 bone-in chicken breasts
Baste
1/4 cup maple syrup or honey (we used locally harvested raw honey)
2 tbsp bourbon
2 tbsp dijon
Combine the marinade ingredients in a small bowl, whisking thoroughly. Place chicken in a large plastic bag, pour marinade over, seal the bag, removing as much air as possible. Turn the bag to evenly distribute the marinade and refrigerate 2-12 hours, turning occasionally.
Just before grilling, make the baste by mixing all ingredients in a small bowl.
Remove chicken from bag and discard the marinade. Preheat grill to medium heat. Grill chicken over direct heat until chicken is done, about 20-25 minutes. During the last 10 minutes of grilling, apply the baste. Serve warm.
Bourbon-Mustard Chicken
Marinade
1/4 cup bourbon
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp chopped fresh thyme
2 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 bone-in chicken breasts
Baste
1/4 cup maple syrup or honey (we used locally harvested raw honey)
2 tbsp bourbon
2 tbsp dijon
Combine the marinade ingredients in a small bowl, whisking thoroughly. Place chicken in a large plastic bag, pour marinade over, seal the bag, removing as much air as possible. Turn the bag to evenly distribute the marinade and refrigerate 2-12 hours, turning occasionally.
Just before grilling, make the baste by mixing all ingredients in a small bowl.
Remove chicken from bag and discard the marinade. Preheat grill to medium heat. Grill chicken over direct heat until chicken is done, about 20-25 minutes. During the last 10 minutes of grilling, apply the baste. Serve warm.
Tuesday, June 23, 2009
Spinach-Stuffed Pork Chops
It's that time of year again to start cooking with homegrown veggies. Our garden got a later-than-normal start this year, and then unseasonably cool weather delayed the first harvest of spring greens. The spinach and rosemary were from our garden and the spring onion was from our local farmer's market. The obvious side dish of asparagus is also from our local market, steamed and lightly seasoned.
Spinach-Stuffed Pork Chops
Stuffing
1 tbsp extra virgin olive oil
1/2 cup finely chopped spring onion
2 tsp minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 large bunch fresh spinach, chopped
3 slices prosciutto, finely chopped
1/2 cup coarsely grated fontina cheese
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Rub
2 tsp finely chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 thick-cut pork chops
In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining stuffing ingredients.
In a small bowl combine the rub ingredients. Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over direct medium heat until cooked to desired doneness, 15 to 20 minutes for medium rare. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.
Wine Pairing: Stephen Vincent "Crimson" 2006
Spinach-Stuffed Pork Chops
Stuffing
1 tbsp extra virgin olive oil
1/2 cup finely chopped spring onion
2 tsp minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 large bunch fresh spinach, chopped
3 slices prosciutto, finely chopped
1/2 cup coarsely grated fontina cheese
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Rub
2 tsp finely chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 thick-cut pork chops
In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining stuffing ingredients.
In a small bowl combine the rub ingredients. Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over direct medium heat until cooked to desired doneness, 15 to 20 minutes for medium rare. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.
Wine Pairing: Stephen Vincent "Crimson" 2006
Monday, June 15, 2009
Honey Glazed Baby Back Ribs with Whiskey Marinade
Best.Fleeping.Ribs.Ever.
I never liked ribs. I always found them too fatty, too chewy, too tough, too.... gross. I give them a go every year or so, at restaurants, sworn-by family recipes, etc. and am always - always -disappointed.
Every year we host a BBQ for The Spouse's co-workers. This year we had 20 people over (plus 4 kids and 2 dogs). The theme was "BEE-BEE-Q" in honor of one of the co-workers having adopted a colony of bees and fostering them on my sister's prairie. So there was lots of honey-based items. Honey punch, honey beer (leinie's) and I found a recipe for honey-glazed ribs. So I decided to make them... with one big change.
Unfortunately the locusts...uhm.. guests! moved thru before I could photograph them. Clearly I wasn't the only one who was impressed! Which means I just have to make them another time.
Honey Glazed Baby Back Ribs with Whiskey Marinade
3 racks baby back ribs (about 5 pounds)
1/3 cup soy sauce
1/3 whiskey
1/4 cup honey
2 tbsp finely grated fresh ginger
1 1/2 tsp freshly ground pepper
1 tsp dark sesame oil
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Honey Glaze
1/4 cup honey
2 tbsp hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup red pepper flakes, preferably Korean
1/4 cup chopped cilantro
2 tbsp sugar
Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender.
Make the glaze: Combine the ingredients in a medium bowl, whisking until well combined and sugar is dissolved. Heat a sauce pan over medium heat. Add honey mixture and bring to a boil. Reduce heat to a simmer and reduce until thickened. Remove from heat.
Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
Preheat a grill. Grill the ribs over moderately high heat, turning once, basting on each side with the glaze, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Serve immediately.
I never liked ribs. I always found them too fatty, too chewy, too tough, too.... gross. I give them a go every year or so, at restaurants, sworn-by family recipes, etc. and am always - always -disappointed.
Every year we host a BBQ for The Spouse's co-workers. This year we had 20 people over (plus 4 kids and 2 dogs). The theme was "BEE-BEE-Q" in honor of one of the co-workers having adopted a colony of bees and fostering them on my sister's prairie. So there was lots of honey-based items. Honey punch, honey beer (leinie's) and I found a recipe for honey-glazed ribs. So I decided to make them... with one big change.
Unfortunately the locusts...uhm.. guests! moved thru before I could photograph them. Clearly I wasn't the only one who was impressed! Which means I just have to make them another time.
Honey Glazed Baby Back Ribs with Whiskey Marinade
3 racks baby back ribs (about 5 pounds)
1/3 cup soy sauce
1/3 whiskey
1/4 cup honey
2 tbsp finely grated fresh ginger
1 1/2 tsp freshly ground pepper
1 tsp dark sesame oil
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Honey Glaze
1/4 cup honey
2 tbsp hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup red pepper flakes, preferably Korean
1/4 cup chopped cilantro
2 tbsp sugar
Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender.
Make the glaze: Combine the ingredients in a medium bowl, whisking until well combined and sugar is dissolved. Heat a sauce pan over medium heat. Add honey mixture and bring to a boil. Reduce heat to a simmer and reduce until thickened. Remove from heat.
Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
Preheat a grill. Grill the ribs over moderately high heat, turning once, basting on each side with the glaze, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Serve immediately.
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