More Summer Fixin’s!

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Grab a cookbook and go!

Good Ole’ Better Homes and Gardens New Cookbook (can’t find the publication date but I bought it in 2003) by my side! Tonight I served Red Long Chinese Beans with Sherry Cream Sauce, Italian Yellow Squash-Tomato Skillet, and Fried Okra.

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First I washed the beans, cut them in bite sized pieces, boiled them, and set them aside.

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Then I made the sherry cream sauce.

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And mixed them together. (They turned a dark, almost black color.)

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The okra came from the farm in all sizes – and I’ve never seen red okra before! I washed it, cut off the stems and cut them into bite sized pieces. Some were slimy some were not. They were definitely still as fresh as when I got them! The recipe called for flour and corn meal but I had a Jiffy Corn Muffin Mix box and used that instead. (It turned out so sweet because of this mix!) And the recipe was for “Cajun Fried Okra” but I didn’t want the ‘Cajun’ so I just used Adobo All Purpose Seasoning Salt instead.

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I heated up some shortening in a skillet while I tossed half the okra in an egg/milk mixture then tossed it in a bag with the corn bread mix and seasoning salt. As you can see it cooked up very nicely! (Mmmmmmm, I can almost smell it!)

I forgot to take a picture of the beautiful yellow squash before slicing them and tossing them with tomatoes, onions, and some fresh basil from Farmer Z! When I sat down to eat, each vegetable was still crisp tender and not overcooked. Perfect!

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Not exactly meal partners but it sure was satisfying!

 

Cabbage and Turnips

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My FOODILY app did it again! I typed in “turnips” in the Search box and found a great recipe from Williams-Sonoma. It called for savoy cabbage, but I had green cabbage so I used that instead. It went great with my Garlic Mashed Potatoes and Radishes!

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Savoy Cabbage and Turnips

Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 turnip, peeled and cut into 1/4-inch cubes
  • 1 carrot, peeled and cut into 1/4-inch cubes
  • 1 head savoy cabbage, about 2 lb., quartered,
    cored and sliced crosswise into strips 1/4
    inch wide (I used green cabbage)
  • 3/4 cup low-sodium chicken stock
  • Coarse salt and freshly ground pepper, to taste
  • 1 Tbs. chopped fresh flat-leaf parsley (I used kale)

Directions:

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage (and kale) and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

Willa Deane’s Breakfast Casserole

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From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!

Ingredients

  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!

Serendipitous Success

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Well, tonight was one of those couldn’t-we-just-order-pizza kind of nights. We were planning on being out of town, but plans changed. So I just stared at my abundance of chard and decided to make stir-fry…except we just had stir-fry for lunch. Hmm. Well, an omelet might be fun.

Midway during the wilting process I realized I only had two eggs. Well, this might be interesting. I quickly crisped some bacon in the microwave and crumbled it. I poured my puny egg mixture onto the chard and sprinkled the bacon on top. I gave it all a quick stir till the eggs were cooked and topped it with some halved cherry tomatoes and a sprinkle of Parmesan.

I loved this meal; it was a serendipitous success! My 7-year-old downed his and said, “This is awesome; is there more?!” Music to my ears.

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Spinach Kamut Duck Egg Pasta

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Using the fresh spinach leaves and duck eggs from my box this week, I made PASTA!!!

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After washing the spinach thoroughly,

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I steamed it in a pot on the stove using 1/2 inch water and a steamer…

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Then removed the stems…

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And chopped it fine keeping the water on leaves.

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On a kneading surface, I added 2 cups freshly milled Kamut and 2 cups All Purpose flour, formed a well in which I added the chopped wet spinach and 2 duck eggs…

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Kneaded the dough…

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Rolled it out thin…

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Folded it in thirds…

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Then cut it in thin strips, unfolded each, & let them dry…

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Then I bought a pasta machine!

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Beautiful and delicious!

Recipe adapted from Dinner With Julie’s “Pasta Verde” which I found on my FOODILY app on my iPhone. What a great tool! Check it out here!
  • Duck Eggs (veggiesfromthefarm.wordpress.com)

Green Pancakes with Green Smoothies

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We’re trying it again and perfecting it…this time with more GREENS!

Adapted from a fun cookbook: The Sneaky Chef: Simple Strategies For Hiding Healthy Foods in Kids’ Favorite Meals

Green Pancakes

Adapted from The Sneaky Chef‘s “Chocolate Chip Pancakes”
3/4 c. freshly milled soft white wheat flour
1 tsp. baking powder
1/2 c. thawed Creepy Green Cubes
1/4 c. vanilla yogurt
1 tsp. vanilla flavoring
2 tbsp. milk
1 large egg
2 tbsp. honey
1/4 c. chocolate chips (optional)
Mix together dry ingredients. Mix together wet ingredients. Add the wet ingredients to the dry ingredients and stir just until blended.  If you are using chocolate chips, add them to the batter at this point and mix lightly. Spray a large skillet with oil spray and when hot, drop batter onto skillet. When bubbles begin to set around the edges of the pancake and the skillet-side is golden, gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. Serve with syrup. 😉

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(I like the pancakes above – they are my daughter’s creations!)

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The smoothie recipe is the same as before. This time I used 6 “creepy green cubes” and a whole apple. YUM!

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The cubes served two purposes – adding chill and lots of nutrition! Plus, since the greens were cooked and finely ground this time around, it smoothed out the leaf chunks that were a bit unpleasant last time.

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Variation: Try blueberries instead of grapes.

Kale Quiche

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Kale Quiche
 
 
 
 
 
 
 
 
Adapted from Spinach Quiche recipe from Allrecipes.com 
 

Ingredients

  • 1/2 cup butter (I used 3 tbsp.)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained (I used fresh kale instead of spinach)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled (I had plain feta and added oregano, basil, and rosemary)
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten (I used cuckoo maran and araucana eggs from Farmer Z)
  • 1 cup milk
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). (I baked the crust for 5-7 minutes before I put anything in it.)
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach (kale), mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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The second time I made it I used gorgonzola instead of feta, mozzarella instead of cheddar cheese, and capers instead of mushrooms. The flavors in both variations were DIVINE!