Posts Tagged ‘#CobraHeadFolksEatGood’

Horseradish Balsamic Glazed Beets

Saturday, December 2nd, 2017
Beets with Horseradish Dressing

Beets with Horseradish Dressing

The idea for this recipe was inspired from an hors d’oeuvres sandwich we enjoyed at the GWA (Garden Writers Association) Conference in Buffalo this past summer.  It was called a Beet Slider which consisted of a small dinner-size buttered roll spread with horseradish and a thick slice of cooked beet.  It slid down very nicely!

I had some cooked beets and no dinner rolls so I tried the next best thing.  I tossed some cubed beets with horseradish, added a little olive oil for the slippery factor and some balsamic vinegar for additional flavor.  It was a winner in our “CobraHead Test Kitchen”.

Here’s the recipe:

3 cups cubed cooked beets

2 tsp. olive oil

2 tsp. horseradish

2 tsp. balsamic vinegar

Toss everything together and enjoy!  Feel free to change all amounts according to your own taste.

Roasted Shishito Peppers

Thursday, November 9th, 2017
Blistered Shishito With Sesame Seed

Blistered Shishito With Sesame Seed

This year was not particularly good for our pepper harvest.  It may have been the location and the fact that the ever so tall Jerusalem artichokes  blocked the east sun from the patch.  That won’t happen next year.  Live and learn.

Luckily we had a late frost so when Noel pulled the last of the pepper plants from the garden on October 30th, we had a bonus – a couple dozen shishito peppers.  We had never grown them before so I thought they were immature wrinkly little things, but it turns out they were exactly as they should be.

I wasn’t sure what to do with them so I did an internet search on the various ways of preparing them.  The simplest way I found was roasting them at 500 degrees with olive oil, salt, pepper then sprinkling with toasted sesame seeds.  Here’s a link to the recipe and video of Michael Symon making them on a television show.

The peppers can also be roasted on the grill, pan blistered, stuffed with cheese, dipped in sauce, etc.  It all depends upon what you’re in the mood for and how much time you want to spend on the preparation.  No matter how you make them they’re sure to disappear quickly.

The seeds were from Baker Creek Heirloom Seed Company.   Check out their amazing website.  And, of course, don’t forget the tool section.  They might just have the CobraHead Weeder and the CobraHead “mini” Weeder in their offering.

Simple Sliced Cucumbers

Friday, October 20th, 2017
Simple Cucumber Salad

Simple Cucumber Salad

This has been the year of the cucumber for us.  I still have a dozen cucumbers sitting on the table (in mid-October, no less)  but I think the vines have died back and that will be the last of them.

We ate plain cucumber spears, chopped cucumbers with tomatoes and onions and various combinations of fresh veggies, with or without dressing, and cucumber soup.   I made 2 different kinds of savory sliced refrigerator pickles including one with vinegar and one fermented with salt brine.

Here’s a simple cucumber recipe that’s great for a last minute add to the dinner table.

1-2 peeled cukes or more, sliced on a mandolin or as thin as you can possibly cut them

1/4 to 1/2 tsp. salt

1-2 T. white wine vinegar

Sprinkle prepared cucumbers with salt and let stand for about 15 minutes or less if you’re in a hurry.  Drain excess liquid and splash with white wine vinegar to taste.  That’s it.  Makes a very refreshing side dish.  You can add sliced red onions or you can add a little sour cream (or yogurt ) for creaminess. Garnish with dill or parsley if so desired.

Tomato, Zucchini, Onion Potato Bake

Tuesday, August 29th, 2017
Garden Veggies CobraHead Blog

Garden Veggies

Well here we are again in zucchini tomato season.  I first posted this recipe about five years ago here.

I make it several times each year during the height of the season.  It’s a tasty stick to your ribs meal.

This time I layered the following items twice in a greased casserole dish.

  1. sliced potatoes
  2. sliced zucchini
  3. sliced onions
  4. sliced tomatoes (or chopped)
  5. shredded mozzarella cheese
  6. fresh chopped basil
  7. salt and pepper to taste

Bake covered at 375 degress for 45 minutes.  Remove cover and bake for another 10-15 minutes or until the potatoes are soft or easily pierced with a fork.

You can leave out the potatoes if you wish to make it more of a side dish.  Eggplant and peppers would be a nice addition.  It’s a simple way to use up your garden produce and the leftovers are great!

Stir Fried Vegetables Over Somali Bantu Rice

Monday, February 27th, 2017
Stir Fry Over Rice

Stir Fry Over Rice

Stir fries are a good way to use up small amounts of various veggies.  If you add some tofu or other protein it’s a very satisfying meal.

Here’s what I came up with this time.

8 oz tofu, cubed

2 dried shiitake mushrooms

1 cup water

1 T. Tamari

Simmer the above ingredients and drain, reserving the liquid.  Chop the mushrooms (discarding the harder stems,  and set the tofu mushroom mix aside.

Stir Fried Tofu and Veggies

Stir Fried Tofu and Veggies

2 T. Olive Oil

1 T. fresh ginger, minced

1 T. garlic, minced

1 medium onion, sliced

5 stalks bok choy, stems sliced and separated from the greens

1 cup cauliflower, chopped or sliced

1 cup red cabbage, sliced **

1/4 cup sherry

2 T. tamari

1 T. arrowroot

Heat olive oil over medium heat.  Sauté ginger and garlic for 30 seconds, then add onion and cook for 2-3 minutes until softened.  Add bok choy stems, cauliflower and red cabbage along with reserved liquid (and enough water to make 1 cup) from the tofu mushroom mix.  Cover and simmer for 3 minutes.  Add bok choy greens, cover and simmer for 2 more minutes.  Mix sherry, tamari and arrowroot together until there are no lumps.  Mix into vegetables and stir for 1 minute until thickened and liquid looks clear.

Serve over your favorite rice.  I cooked Himalayan Red Rice in the Somali Bantu style – recipe.  The red rice does take 50-55 minutes to cook.  If you start the rice first, by the time you get your ingredients ready and chop up all your veggies the rice will be almost finished when you’re ready to stir fry.  It’s just a matter of prioritizing what needs to be done first.

**If you do use red cabbage be aware that any leftovers will be purple the next day, especially the tofu!

 

 

 

 

 

Vegetarian Shepherd’s Pie

Sunday, February 26th, 2017
Veggie Shepherd's Pie

Veggie Shepherd’s Pie

“It is a homely thing in one or another sense of the word, depending on your point of views.”  Glyn Lloyd-Hughes, Description of Shepherd’s Pie:  The Foods of England

I should perhaps title this recipe Shepherdess Pie which apparently is a variation made without meat but I hadn’t heard the term before I started looking at recipes.  Shepherd’s Pie was traditionally made with minced lamb and Cottage Pie was made with minced beef.

It’s easy enough to make and even easier if you have leftover mashed potatoes, gravy and vegetables.

Recipe:

Veggies in the Steamer

Veggies in the Steamer

6 cups steamed vegetables of your choice (part or all leftover veggies)  I used bok choy, cauliflower, carrots, collard greens, onions and threw in some frozen green beans at the last minute.

4-6 cups mashed potatoes  (either leftover or made with 2 1/2 to 3 pounds potatoes)

Shallots and Mushrooms

Shallots and Mushrooms

2 cups gravy or sauce of your choice   (this may be leftover gravy or fresh mushroom gravy-see recipe )    If you prefer you could use a tomato or cheese sauce instead of traditional gravy.

Oil a deep dish pie plate or casserole dish.  Mix veggies and gravy and scrape into pie plate.  Place mashed potatoes on top to cover filling all the way to the edge of the dish.

Bake at 375 degrees for 25 to 45 minutes until gravy is bubbling.  Timing will depend upon the temperature of the ingredients when placed in the oven.  If all ingredients are freshly cooked and warm it will take about 25 minutes.  If they are leftovers and cold from the fridge it will take longer to heat through.  Enjoy!

Pie on a Plate

Pie on a Plate

Waiting for a Handout

Waiting for a Handout

Baked Sweet Potatoes with Mushroom Gravy

Thursday, January 26th, 2017

Sweet Potatoes with Mushroom Gravy

As you may have read before, Noel’s sweet potato harvest produced almost 125 pounds of edible roots.  He planted the same number of plants (18) that he has for the last several years but we had such significant rainfall throughout 2016 that the potatoes grew bigger, therefore increased our total poundage.

With that being said . . . we have a lot of sweet potato eating to do.  Since sweet potatoes are, well . . . sweet, I like to counter balance them with something savory.  This time I made a mushroom gravy. Here’s a link to a previous post on vegetarian gravy methods.   I also add other veggies to the gravy, such as baby bok choy or chopped collards.

Bake your scrubbed and fork pierced potatoes at 400 degrees until soft all the way through. Check with a fork or knife. Baking time depends on the size of the potato. Larger ones take about an hour. I start checking after one hour and at fifteen minute intervals for the big ones.  They can take an hour and a half or more.

Mushroom Gravy

Mushroom Gravy Ingredients:

2 T. unbleached flour

2 T. nutritional yeast

Dry roast/toast the flour and nutritional yeast  in a preheated (to medium) cast iron frying pan stirring constantly for 5 minutes.  Set aside.

2 T. olive oil

1 shallot, minced

1 clove garlic, minced

1/2 tsp. dried thyme or 1 tsp. fresh if you have it

2 cups sliced button or cremini mushrooms

2 oz. dried shiitake mushrooms, soaked and chopped or use fresh (I had 8 dried mushrooms)

1 T. tamari

1 T. liquid aminos

2 cups water (I used the shiitake soaking liquid plus enough water to make 2 cups)

Alternatively, use 2 cups vegetable broth and skip the tamari and liquid aminos.

Sauté shallots and garlic in olive oil for 2-3 minutes.  Add mushrooms and thyme and cook for another 5-10 minutes.  Blend the 2 cups liquid with the tamari, liquid aminos and  flour nutritional yeast mixture.  Pour over mushroom sauté and cook until bubbly and thickened.

Serve your gravy over a baked sweet potato and dig in!

 

Oven Roasted Root Vegetables

Friday, November 18th, 2016
Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

We had a late harvest of turnips and radishes, more than we could eat raw, so we included these in a roaster full of vegetables.  I’ve not cooked with radishes much so this was something different for us.  I’ve listed the veggies that were in this mix but you can use whatever you have.  Everything came from our garden except the olive oil, rosemary, salt and pepper.

Recipe:

1/4 Cup Olive Oil

1 Crushed Clove Garlic mixed with 1/4 tsp. Salt

Potatoes – 1 large, cut in wedges & several small baby potatoes

Sweet Potatoes – 1 peeled and sliced

Cabbage – 1 small head cut in wedges

Carrots – 2-3,  cut in quarters

Turnips – 3-4,  cut in quarters

Radishes – 4-5,  cut in halves

Onions – 2-3,  left whole if small, cut in half or quarters if larger

Shallots –  3, left whole

Garlic – 5-6, peeled, left whole

Sage – 1 tsp. crushed

Rosemary – 1 tsp.

Thyme – 1 tsp.

Parsley – 1/4 cup freshly chopped (garnish)

Salt – to taste

Pepper – to taste

Crush 1 clove of garlic and mix with salt in a large mixing bowl.  Let stand for at least 10 minutes while preparing the rest of the vegetables. Mix in the olive oil, sage, rosemary, thyme, salt and pepper.  Toss in all the veggies and mix with a spatula until all are coated in the oil mix.  Place in a well oiled roaster and cover.  Bake for about 1 hour in a 400 degree oven.  Stir the veggies halfway through the baking time.  Check for doneness, toss with the fresh parsley and serve.

 

Black Beluga Lentil Vegetable Soup

Friday, November 4th, 2016
Black Beluga Lentil Vegetable Soup

Black Beluga Lentil Vegetable Soup

Tis the fall season when the harvest of garden veggies are brought in and placed on every available flat surface in the kitchen.  It’s not always easy to find a place to have lunch or dinner but I did my best to use up enough food to make room for the soup bowls……

Feel free to throw whatever you have in the soup pot. The spices, celery, veggie broth and black beluga lentils were the only items not harvested from the garden.

Recipe:

2 T. olive oil

1 onion, chopped

1 stalk celery, chopped

3-4 cloves garlic, minced

3 cups cabbage, chopped

4 fresh paste tomatoes, chopped

1/2 tsp. cumin

1/2 tsp. turmeric

8 cups veggie broth

1 cup black beluga lentils, rinsed

2 carrots, chopped

1 cup baby potatoes, cut in half

1/2 tsp. fresh thyme

1/4 cup cilantro

1 tsp. salt

1/2 tsp. black pepper

2 handfuls chopped kale

Heat olive oil in soup pot.  Add onions and celery and sauté for 3-4 minutes.  Add garlic and cook for another minute before adding cabbage.  Brown this mixture for 5 minutes then add the tomatoes, cumin and turmeric.  Cook about 10 minutes until the tomatoes release their juices, then add veggie broth, lentils, carrots, potatoes, fresh herbs, salt and pepper.  Simmer for 45 minutes, then add two handfuls of chopped kale and cook for another 10-15 minutes.  Adjust seasonings and serve with your favorite crackers or bread.

It did turn out quite tasty.  Just follow the basic soup pot idea and use the veggies you have on hand.  I’m sure you’ll come up with something delicious!

Balsamic Sautéed Beets, Greens and Onions

Thursday, October 27th, 2016
Beet Greens and Onions

Beet Greens and Onions

We have a nice patch of fall beets. The thinnings are great for sautéing  and if there’s a baby beet attached, so much the better.

Way back when, my mother used to serve cooked spinach with a splash of cider vinegar. I just changed it up to balsamic vinegar which has a natural sweetness to better complement the beet greens.

Here’s the recipe:

1-2 T. olive oil or butter

1 cup sliced onions

1/2 pound of beet greens and baby beets

1-2 T. balsamic vinegar or to taste

Sautéing Onions

Sautéing Onions

Preheat cast iron frying pan on medium.  Add onions and sauté for 2 minutes, then add any peeled and sliced baby beets you may have. Cook for another 5 minutes.  Add the washed beet greens to the pan and any water that’s still clinging to them, along with the balsamic vinegar.  Cover the pan and simmer for about 5 minutes until the beets are cooked through and the greens are wilted.  Serve as a tasty side dish.

Sauté with Beets Added

Sauté with Beets Added

Greens Added to the Mix

Greens Added to the Mix

Balsamic Sautéed Beet Side Dish

Balsamic Sautéed Beet Side Dish

The Beet Patch

The Beet Patch