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Crispy Potatoes with Green Beans & Eggs

Crispy Potatoes with Green Beans & Eggs

Cook Time 40 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 cup fresh or cooked green beans cut into 1-inch pieces
  • 2 tbsp. extra-virgin olive oil
  • 2 pounds boiling potatoes peeled and cut into 1/2-inch dice
  • 2 cloves garlic minced
  • 1/8 tsp. crushed red pepper
  • 1/2 tsp. salt
  • freshly ground black pepper to taste
  • 4 large eggs
  • 1 pinch paprika optional

Instructions
 

  • If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  • Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
Keyword Eggs, Garlic, green beans, Potatoes
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Baked Creamy Corn Casserole

Baked Creamy Corn Casserole

Cook Time 1 min
Total Time 1 min

Ingredients
  

  • 1/2 cup milk divided
  • 1/2 cup heavy cream
  • 2 tbsp. butter unsalted
  • 1 1/2 tbsp. sugar
  • 2 tbsp. flour
  • 1 tsp. salt
  • 4-5 cups corn kernels fresh or frozen (thawed) – well drained
  • 2 large eggs
  • 1/4-1/2 cup shredded Asiago optional
  • Chives for garnish

Instructions
 

  • Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish.
  • In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
  • Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn and salt mixing to combine. Slowly add in the eggs while mixing the entire time– you do not want the eggs to curdle. Pour the mixture into the prepared baking dish.
  • Bake for 30 minutes or until the top is puffy and golden brown.
  • Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
Keyword Chives, Corn, Eggs
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Garlic Potato Spinach Stir fry (Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry (Lasooni Aloo Palak)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. coriander or mustard seeds
  • 1 green chili thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/2 tsp. turmeric
  • 1/2 tsp. paprika
  • 3 medium potatoes peeled and cubed
  • 1/2 tsp. salt
  • 1 medium tomato chopped
  • 1/4 cup chopped cilantro
  • 1 cup water
  • 5 oz. spinach baby or chopped
  • cayenne or pepper flakes for garnish
  • lemon juice for garnish

Instructions
 

  • Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed).
  • Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in1/4 cup cooked onion here.
  • Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
  • Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal).
  • Add in the spinach in2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder.
  • Serve with flatbread or rice.
Keyword Cilantro, Garlic, Green Chili, Lemon, Potatoes, Spinach, Tomatoes
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Stone Fruit Skillet Cobbler

Stone Fruit Skillet Cobbler

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6

Ingredients
  

For the Filling:

  • 2 pounds cored stone fruit peaches, plums, nectarines, cherries, etc…
  • 1/2 – 1 cup sugar
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 pinch salt

For the Topping

  • 3/4 cup all-purpose flour
  • 3 tbsp. cornmeal
  • 3 tbsp. sugar
  • 11/4 tsp. baking powder
  • 1/8 tsp. salt
  • 5 tbsp. unsalted butter cold and chopped
  • 1/2 cup heavy whipping cream
  • extract sugar for sprinkling
  • vanilla ice cream for serving

Instructions
 

  • Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.
Keyword Cherries, Nectarines, Peaches, Plums
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Corn Chowder

Corn Chowder

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 cups

Ingredients
  

For the Corn Stock:

  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream

For the Corn Chowder:

  • 4 cups corn kernels reserve cobs for stock
  • 4 oz. bacon chopped
  • 1 large onion finely diced
  • 1 large carrot cut into 1/4" pieces
  • 3 stalks celery finely diced
  • 1 lb Yukon gold potatoes peeled and cut into 1/4" pieces
  • 2-3 tsp. sea salt to taste
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper to taste
  • 2 tbsp. chives chopped, to garnish

Instructions
 

How to Make Corn Stock:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.

How to Make Corn Chowder:

  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Keyword Carrots, Celery, Chicken Stock, Chives, Corn, Onion, Potatoes
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Beet and Cabbage Slaw

Beet and Cabbage Slaw

Prep Time 30 mins
Total Time 30 mins

Ingredients
  

  • 1/2 head cabbage
  • 2 medium raw beets
  • 2 carrots
  • 1/2 red onion
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions
 

  • Wash and core the cabbage
  • peel the carrots and beets with a vegetable peeler.
  • Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl.
  • Install the shredding disc and process the carrots and beets and transfer to the bowl.
  • Install the chopping blade and process the parsley and transfer to the bowl.
  • Thinly slice the red onion and add to the bowl.
  • Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
  • Toss vinaigrette with the cabbage-beet-carrot mixture.
  • Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
  • Add additional salt and pepper to taste and serve.
Keyword Apple Cider Vinegar, Beets, Cabbage, Carrots, Onion, Parsley
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Vegan Cabbage Steaks with Tahini Sauce

Vegan Cabbage Steaks with Tahini Sauce

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6 Servings

Ingredients
  

  • 1 small head cabbage cut into 1 inch steaks
  • 1 clove garlic
  • 1 tbsp. extra virgin olive oil
  • salt and pepper to taste
  • 6 tbsp. coconut milk
  • 1 tbsp. extra virgin olive oil
  • sesame seeds and diced chili peppers optional garnish

Instructions
 

  • Preheat oven to 400 degrees F.
  • Rub garlic on both sides of the cabbage steaks, and brush with olive oil. Season with salt and pepper to taste.
  • Without overlapping layer cabbage steaks side by side on a baking sheet. Bake for 20-25 minutes, flipping over halfway until browned on both sides.
  • In a blender combine tahini, mustard, lime juice, coconut milk and olive oil. Blend until smooth.
  • Serve cabbage steaks drizzled with sauce and sprinkled with sesame seeds and diced chili pepper(optional).
Keyword Cabbage, Coconut Milk, Garlic, Lime, Tahini
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Steamed Beets

Steamed Beets

Total Time 50 mins
Servings 2 Servings

Ingredients
  

  • 4 medium beets about a pound
  • 2 tsp. sherry vinegar
  • 1 tsp. extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
  • Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
  • Toss with vinegar and oil and finish with salt and pepper.
Keyword Beets
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Beets with Walnuts, Goat Cheese, and Baby Greens

Beets with Walnuts, Goat Cheese, and Baby Greens

Total Time 2 hrs
Servings 8 Servnigs

Ingredients
  

  • 6 medium beets (red and golden) about 1 1/2 pounds
  • 1 cup water
  • 8 cups mixed baby salad greens
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tbsp. white balsamic vinegar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 tbsp. extra virgin olive oil
  • 1/2 cup crumbled goat cheese 2 ounces
  • 1/4 cup chopped walnuts toasted

Instructions
 

  • Preheat oven to 375°. Leave root and 1-inchstem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inchglass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
  • Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 11/2 teaspoons nuts.
Keyword Baby Salad Greens, Beets, Parsley, Walnut
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Sautéed Beet Greens

Sautéed Beet Greens

Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins

Ingredients
  

  • 1 bunch beet greens
  • 1 tsp. extra virgin olive oil
  • 1 clove garlic finely chopped
  • 2 tbsp. golden raisins
  • 1 lemon wedge
  • 1 tbsp. chopped walnuts or pistachios
  • Sea salt and freshly ground black pepper

Instructions
 

  • Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
  • Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
  • Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.
Keyword Beet Greens, Garlic, Lemon, Walnut