Archives

Power Your Day With A Kale Salad

Here is a recipe that just may change your opinion of a “kale” salad. It is packed full of color, flavor, fruits and veggies, is super-nutritious, and is just plain delicious!! The dressing is a simple mixture of fruit juice and olive oil. Give it a try!

 

Start with a bunch of freshly washed/dried kale – baby kale is ideal, however, I had good results from just removing the center rib section from my bigger leaves. To this, I added a good-sized handful of baby spinach leaves. Chop or tear all the leaves into small sections and place in a large salad bowl.

Next, toast one-half cup sliced almonds on top of the stove until slightly brown. Set aside to cool.

Dressing: In a separate small bowl, zest an orange. (Reserve the fruit for later). Add 1/4 cup of a good (organic) extra virgin olive oil to the bowl followed by 2 tablespoons of orange juice which you will squeeze from the orange you just zested. Add 1 1/2 tablespoons of lemon juice, a little salt and pepper and then stir.

Add 1/2 cup of cran-raisins and the toasted almonds to the kale/spinach mixture and top with the dressing that you've made. Toss to coat thoroughly and let stand at least one hour.

Just for fun, I also added some roasted sunflower seeds and raw hemp hearts. The hemp hearts have a nutty taste and add some all important Omega 3s to the dish!

Peel the rind from the remaining orange and chop fruit into small sections.

The dressing gives the salad a light, fruity flavor. Packed with goodness – hope you enjoy it as much as I do!

 

A Great Recipe for Your Cherry Tomatoes

It's October, and our area has already experienced a number of frosty nights. We hurriedly pulled the tomatoes from their vines and have frozen and canned a number of batches. One favorite recipe for our cherry tomatoes follows. It makes a beautiful presentation and is full of all kinds of nummy flavors!

 

Cherry Tomatoes Stuffed with Mozzarella and Basil

This recipe will yield about 36 hors d'oeuvres.

1/2 pound of fresh mozzarella, cut into very tiny diced pieces. Should cut enough to make approximately

1 1/4 cup

3 tablespoons of extra virgin olive oil

1/3 cup of chopped basil leaves

1/2 teaspoon of freshly grated lemon zest

Salt and pepper

20 cherry tomatoes

 

In a medium bowl, stir together the cheese, oil, basil, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place in the refrigerator for a couple of hours before assembling to let the flavors all come together.

Slice each cherry tomato in half and scoop out the insides with a melon-baller or teaspoon. Sprinkle each half with a dash of salt and place, inverted, on a paper towel to drain for about 15 minutes.

Fill each tomato half with about a teaspoon of the cheese mixture and arrange on a serving tray. We like to finish the plate with a drizzle of balsamic reduction over the tomatoes – not much – just a little bit for a great flavor!

Enjoy!

 

The “Fruits” of our Garden

It was an idea that I had been brewing all year – having a farm-to-table dinner with the bounties of the ranch. Boy, did we have fun!

We invited friends from our neighborhood to join us for the fixings. For two days before the party, we gathered and chopped fresh fruits and vegetables.

 

Our evening started with cherry tomatoes stuffed with mozzarella and basil and a charred corn and avacado dip. Baked potatoes and homemade bread (yup, Mom's recipe from my blog earlier this year) coupled with our grassfed beef smoked to perfection. One neighbor accepted a “throw down” challenge with the beef, and he and Kevin each prepared their prime rib and New York strip roasts with their own secret seasonings and techniques. Fresh corn on the cob was mouthwatering, and the watermelons were ready for the picking. We finished off our evening with apple crisp and strawberry rhubarb crisp. Many enjoyed our homemade wine with the meal.

I'd love to share one of the appetizer recipes – it's a hodge-podge of garden veggies that is light, colorful and healthy!

 

Charred Corn and Avacado Dip

2 ears of corn

2 avacados, diced

2 jalapeƱos, seeded and diced

1 red onion diced

A handful of cherry tomatoes, chopped

1/4 cup chopped cilantro

1 can (or fresh cooked) black beans, drained and rinsed

Juice of 1 lime

Salt and pepper (to taste)

Remove the silks from the corn, soak in water for 10 minutes and then place corn on a hot grill for 10 minutes, rotating several times. Cool and remove the kernels from the cob. (note: I have made this several times when corn on the cob was not in season. I simply cooked the frozen or canned corn on the stove in a pan with a bit of EVOO).

Combine all of the remaining ingredients and refrigerate for one hour before serving.

Enjoy!

 

A Special Dinner – Honey Baked Chicken

Everyone has a favorite dinner – one that they choose when it is a birthday or other special occasion. One of my favorite meals has always been chicken and dumplings….my mom could make the best dumplings. Light and fluffy – and when I would visit, she would inevitably make the special meal for me.

 

In our house, one of our favorites is a recipe of Honey Baked Chicken. Since the chicken bakes in a mixture of butter and honey along with some great spices and mustard, it is not a low-calorie meal. We simply choose to make it a few times a year – to celebrate a special day or get-together!

We start by peeling and slicing a few potatoes and placing them and four deboned, skinned chicken breasts into a baking pan.

 

Combine 1/4 cup of melted butter, 1/2 cup of honey, 1/8 cup of prepared mustard, 1/2 teaspoon of salt and 1/2 teaspoon of curry powder.

 

Pour this mixture over the chicken and potatoes and bake at 350 degrees for 50 minutes. Baste every 15 minutes or so which will keep the meat and potatoes tender and browned nicely.

Mmmmmm! Enjoy!

 

Hide!! It’s the Neighbor With All of the Zucchini!

You've been there – I know. You have either grown zucchini or you have a neighbor who has. Thinking that they will (surely) never all grow, you plant 4 or 5 zucchini plants and before you know it, you are loading up the truck and driving up and down the neighborhood trying to give them away. Right?

 

With zucchini, a little goes a long way. I normally plant one or two hills (with a few seeds in each hill), and then prune the emerging seed plants from the hill to one or two plants total. I do have neighbors who like a few zucchini, but the majority of my pickings end up being shredded and frozen for use all through the year. There are two recipes that are our ABSOLUTE favorites around here and were originally given to me by my neighbor, Jennifer.

Here is a bag of shredded zucchini taken right from the freezer from the end of the 2012 growing season

First is the Tastes Like Apple Zucchini Crisp. Not only does this recipe use eight cups of zucchini, (really helpful on those days that you check the garden and they are everywhere!) but, I have made this recipe on numerous times – served it as Apple Crisp – and have yet to have anyone know the difference. Even when asked, my hungry consumers look at me as if I am lying when I say, “did you know this is zucchini?” Try this recipe and see if you believe me!

Recipe #1, Tastes Like Apple Zucchini Crisp

8 cups peeled zucchini. I slice them like you would if you were using apples

3/4 cup lemon juice

3/4 cup sugar

2 teaspoons cinnamon

1 teaspoon if nutmeg

 

Topping:

1 1/3 cup packed brown sugar

1 cup old-fashioned oats

1 cup of flour

2/3 cup cold butter

Mix the first five ingredients well and pour into a 9 x13″ baking dish. For the topping, combine the brown sugar, oats, and flour – then cut in the butter until the mixture is crumbly.

Sprinkle the topping mix over the zucchini mix and bake at 375 degrees for 45-50 minutes. The smell of 'apples' baking will fill your kitchen!

 

The second recipe will appeal to the chocolate lover in you. The brownies are ooey, gooey – and stay moist for a long time.

Zucchini Brownies

2 cups of grated unpeeled zucchini

2 cups of flour

1 1/2 cups of sugar

1 teaspoon of salt

1/2 cup olive oil

1 1/2 teaspoon baking sod

1/3 cup cocoa

2 teaspoons of vanilla

This is what the batter looks like as you stir it all up – note the small shreds of zucchini.

Mix all, place in a greased and floured 9 x 13″ pan and bake for 30 minutes or until an inserted toothpick comes out clean.

 

If you want to frost these guys, combine 4 tablespoons of butter with 4 tablespoons of milk and a cup of granulated sugar. Boil for two minutes, add 2 cups of chocolate chips, stir until melted and pour over the warm brownies.

Ready to plant some zucchini this spring?? Just remember, if you don't want the neighbors hiding from you as you try to pass out your excess pickings, just plant what you think you will eat or freeze for the year. One trick I use is to pinch the orange zucchini blossoms off the plant when it seems like it is really in high production. The female flower is easy to spot – it will have the little round circular ball by the flower which will eventually become the zucchini. Just pinch it off, and the plant will never miss it.

There are many, many wonderful uses for this veggie, including casseroles and side dishes. Plant your seeds when all of the danger of frost has passed, and be sure to harvest one final time in the fall before the plant freezes. It is a tender annual and will be one of the first to die when old man winter comes knocking!