Normally, I soak our nuts (to neutralize the phytates) and then dehydrate them to crisp them back up. But, sometimes, I need roasted nuts in a hurry and don't have time for that 4 day process. Here's how I roast them.
Roasted Almonds
1 pound raw almonds
10" x 15" jelly roll pan
stainless cooling rack to fit jelly roll pan
optional: salt
Preheat oven to 350F (325F ifyou're using convection)
Put the rack inside the pan and spread the almonds on the rack in a single layer.
Roast for 10-15 minutes. (I went the full 15 minutes) Because they're in a single layer, and raised up from the pan, you don't need to stir them!
Open the oven door to release the heat, and let the almonds cool inside the warm oven.
Transfer to a glass jar and store in a cool dark place.
OR...use them to make almond butter
Monday, July 22, 2019
Sunday, July 21, 2019
RECIPE: Arugula Almond Pesto
Original recipe: Arugula Pesto
I followed the original recipe almost exactly except for the part where she tells you to drizzle in the EVOO. Olive oil can be damaged by the speed of the food processor blades so I poured it in quickly, scraped down the sides, and then pulsed it once to combine.
Makes 1.5 cups
Combine everything except the EVOO in the bowl of a food processor or blender and pulse until almost smooth. (It took some time to get the almonds to break down!).
With the motor running, pour the EVOO down the feed tube in about 3 seconds. DON'T OVER-PROCESS or the blades will damage the EVOO and make it bitter! If it's not creamy, scrape down the sides and then pulse once or twice.
Taste and adjust seasoning. Use like basil pesto.
*You can also use walnuts
**If you want, you can toast two garlic cloves in their skin until blistered, then peel and mince. If you don't toast two of the three, then only use 2 fresh cloves.
I followed the original recipe almost exactly except for the part where she tells you to drizzle in the EVOO. Olive oil can be damaged by the speed of the food processor blades so I poured it in quickly, scraped down the sides, and then pulsed it once to combine.
Arugula Almond Pesto
- 1 cup clean dry arugula leaves
- 1/4 cup lightly toasted almonds* (I used a small fry pan to toast them), coarsely chopped
- 1-3 large garlic cloves, chopped**
- 3 T. fresh lemon juice
- 1/4 cup freshly grated parmesan cheese
- 1/2 c. EVOO
- 1/2 t. himalayan pink salt
Combine everything except the EVOO in the bowl of a food processor or blender and pulse until almost smooth. (It took some time to get the almonds to break down!).
With the motor running, pour the EVOO down the feed tube in about 3 seconds. DON'T OVER-PROCESS or the blades will damage the EVOO and make it bitter! If it's not creamy, scrape down the sides and then pulse once or twice.
Taste and adjust seasoning. Use like basil pesto.
*You can also use walnuts
**If you want, you can toast two garlic cloves in their skin until blistered, then peel and mince. If you don't toast two of the three, then only use 2 fresh cloves.
Saturday, July 20, 2019
RECIPE: Mushroom, Aduki and Onion Stroganoff
This recipe is from the cookbook, A Taste of Russia,
by Darra Goldstein. The original recipe calls for beef tenderloin but for vegetarians, I make this with mushrooms instead of beef
and add 1/2 c. of aduki beans.
Clean the mushrooms and slice 1/4" thick.
Peel and halve the onion, slice 1/4" thick, and halve the slices.
In a large saute pan, melt 2 T. ghee over med-high and saute the onion until soft and barely golden. Remove to a bowl.
Melt the remaining 2 T ghee, add the mushrooms and saute until soft and lightly browned.
Return the onions to the pan and add the onion broth. Cook stirring until the broth is reduced to 1/2 cup. Reduce heat to low.
Stir the mustard into the sour cream, then add the mixture to the pan with the mushrooms and onions. Stir in the aduki beans.
Raise the heat to medium and heat through but do not boil. Season to taste.
The recipe directs you to serve stroganoff with french fries but we normally serve it with fettucini noodles.
Mushroom, Aduki and Onion Stroganoff
Serves 4
- 2 pounds mushrooms
- 4 T. ghee
- 1 large yellow onion
- 2 t. mustard (dry or Dijon)
- 1 c. onion broth
- 1/2 c. sour cream
- 1/2 cooked aduki beans, rinsed
Clean the mushrooms and slice 1/4" thick.
Peel and halve the onion, slice 1/4" thick, and halve the slices.
In a large saute pan, melt 2 T. ghee over med-high and saute the onion until soft and barely golden. Remove to a bowl.
Melt the remaining 2 T ghee, add the mushrooms and saute until soft and lightly browned.
Return the onions to the pan and add the onion broth. Cook stirring until the broth is reduced to 1/2 cup. Reduce heat to low.
Stir the mustard into the sour cream, then add the mixture to the pan with the mushrooms and onions. Stir in the aduki beans.
Raise the heat to medium and heat through but do not boil. Season to taste.
The recipe directs you to serve stroganoff with french fries but we normally serve it with fettucini noodles.
RECIPE: Beef Ribeye and Onion Stroganoff
This recipe is from the cookbook, A Taste of Russia, by Darra Goldstein. The original recipe calls for beef tenderloin but since that's rarely available in our farm store I've been using ribeye. I've also eliminated the flour and replaced the beef bouillon with demiglace. For vegetarians, I make this with mushrooms instead of beef . I will also often add mushrooms to the beef version, although it's not authentic.
Melt the remaining 2 T ghee.
Add the meat and saute on high for just a few minutes until it's med-rare. Reduce heat to low and return the onions to the pan.
Stir the mustard into the sour cream. Add the demiglace, and then add the mixture to the pan with the meat.
Raise the heat to medium and heat through but do not boil.
The recipe directs you to serve this with french fries but we normally serve it with a vegetable - peas, broccoli, or roasted cabbagefettuccine noodles.
Beef Ribeye and Onion Stroganoff
 |
| Beef Stroganoff made with Red Onions |
Serves 4
- 2 ribeye steaks
- 4 T. ghee
- 2 large onions, yellow or red (I used red in the photos)
- 2 t. mustard (dry or Dijon)
- 1/2 c. veal or chicken demiglace
- 1/2 c. sour cream
Remove the bones from the steaks and slice the meat AGAINST THE GRAIN into pieces 2" long by 1/8" thick. The slices need to be thin or they'll be tough.
Peel and halve the onion, slice 1/4" thick, and halve the slices.
In a large saute pan, melt 2 T. ghee over med-high and saute half the onion until soft and the edges are dark brown. Add the rest of the onions and saute until barely golden. Remove to a bowl.
 |
| Sauteed red onions |
Melt the remaining 2 T ghee.
Add the meat and saute on high for just a few minutes until it's med-rare. Reduce heat to low and return the onions to the pan.
Stir the mustard into the sour cream. Add the demiglace, and then add the mixture to the pan with the meat.
Raise the heat to medium and heat through but do not boil.
The recipe directs you to serve this with french fries but we normally serve it with a vegetable - peas, broccoli, or roasted cabbage
RECIPE: Zucchini with Basil, Mint, and Balsamic
This is another recipe I've been making for years. I'm sharing it
now because the farm store has both zucchini and basil. Mint is long
gone so I used dried. Don't over cook the zucchini - they should be
nicely browned but still hold their shape. (I'll add a photo the next
time I make this.)
Heat 2 T. EVOO in a large saute pan over med-high. Add half the zucchini and saute, stirring occasionally, until nicely browned but not mushy. Don't overcook them! Remove to a bowl and repeat with the remaining 2 T. EVOO and the rest of the zucchini. .
Return the first batch of sauteed zucchini to the pan, salt to taste* and add the herbs and balsamic. Toss to combine and serve.
*Don't salt until after the zucchini is cooked or they will become mushy.
Zucchini with Basil, Mint & Balsamic
Serves 4-6
- 6-8 small zucchini, quartered lengthwise and sliced 1/2" thick
- 1 T. fresh basil chiffonade (sliced into thin threads)
- 2 t. dried Moroccan mint
- 4 T. EVOO, divided
- 2 T. balsamic
- salt
Heat 2 T. EVOO in a large saute pan over med-high. Add half the zucchini and saute, stirring occasionally, until nicely browned but not mushy. Don't overcook them! Remove to a bowl and repeat with the remaining 2 T. EVOO and the rest of the zucchini. .
Return the first batch of sauteed zucchini to the pan, salt to taste* and add the herbs and balsamic. Toss to combine and serve.
*Don't salt until after the zucchini is cooked or they will become mushy.
RECIPE: Sweet Hot Cucumber Salad
Years ago, I got this recipe out of a Thai cookbook, and it's very different from all the other ones I've seen on the internet. This one has only 6 ingredients and comes together quickly. It's one of our favorite ways to eat cucumber as it cuts through the rich saucy dishes we love.
Makes 4 cups
If you're using an english cucumber cut it into 3-4" pieces, if you're using small cucumbers cut them in half lengthwise. Pickling cucumbers can be left whole and are my preferred variety for this because their seeds are so small.
Slice cucumber lengthwise into very thin strips using a vegetable peeler (or mandolin if you have one). I don't use the top and bottom strip which are all skin. Mix the slices with sliced onion and pepper in a medium size bowl.
Mix sugar and water until sugar is dissolved. Add salt and vinegar, taste that it's balanced, and pour over cucumber-onion-pepper mixture.
Toss occasionally until all the cucumber has softened, about 20 minutes. You can see the progression in the photo at the top. Chill until you're ready to serve it.
Sweet Hot Cucumber Salad
- 4-6 large pickling cucumbers OR 3-4 small cucumbers OR 1.5 english cucumbers
- 1/4 c. thinly sliced red onion
- 1 red chili pepper, thinly sliced (optional, I've made this without it)
- 1 T. vinegar
- 2 T. white sugar (use a little more if you use turbinado or biodynamic sugar)
- 2 T. hot water
- 1/4 t. salt
If you're using an english cucumber cut it into 3-4" pieces, if you're using small cucumbers cut them in half lengthwise. Pickling cucumbers can be left whole and are my preferred variety for this because their seeds are so small.
Slice cucumber lengthwise into very thin strips using a vegetable peeler (or mandolin if you have one). I don't use the top and bottom strip which are all skin. Mix the slices with sliced onion and pepper in a medium size bowl.
 |
| slicing the cucumbers with a vegetable peeler |
Mix sugar and water until sugar is dissolved. Add salt and vinegar, taste that it's balanced, and pour over cucumber-onion-pepper mixture.
Toss occasionally until all the cucumber has softened, about 20 minutes. You can see the progression in the photo at the top. Chill until you're ready to serve it.
RECIPE: Eggplant Dip with Fresh Herbs and Balsamic
I invented this dish when I needed an appetizer to accompany an "Italian" meal.
Makes 2 cups
2-3 Japanese (long skinny) eggplant* to yield 1.5 cups of flesh
2 T. roasted red peppers, chopped
2 cloves garlic, minced
1/2 t. minced fresh mint
1/2 t. minced fresh basil
1 t. minced fresh flat-leaf parsley
2 T. EVOO
1 T. balsamic vinegar
1 T. fresh lemon juice
1 T. capers, rinsed and chopped
1/2 t. salt
Preheat the oven to 350F. Wash the eggplant and then roast (whole and unpeeled) until they are very soft and collapsed onto themselves, about 40-60 minutes. Cool to room temperature.
Remove the stem end and puree the eggplants, skin** and all, in a food processor or blender. You should have about 3 cups of flesh.
Add the remaining ingredients and pulse to blend - don't overprocess, you want them visible not pureed into oblivion.
Adjust seasoning and serve.
* I roast eggplant in the fall and then freeze to use all year. I prefer to use Japanese eggplant because the skin is very soft and can be eaten.
** If you use globe eggplants, you will need to peel them after roasting.
Eggplant Dip with Fresh Herbs and Balsamic
2-3 Japanese (long skinny) eggplant* to yield 1.5 cups of flesh
2 T. roasted red peppers, chopped
2 cloves garlic, minced
1/2 t. minced fresh mint
1/2 t. minced fresh basil
1 t. minced fresh flat-leaf parsley
2 T. EVOO
1 T. balsamic vinegar
1 T. fresh lemon juice
1 T. capers, rinsed and chopped
1/2 t. salt
Preheat the oven to 350F. Wash the eggplant and then roast (whole and unpeeled) until they are very soft and collapsed onto themselves, about 40-60 minutes. Cool to room temperature.
Remove the stem end and puree the eggplants, skin** and all, in a food processor or blender. You should have about 3 cups of flesh.
Add the remaining ingredients and pulse to blend - don't overprocess, you want them visible not pureed into oblivion.
Adjust seasoning and serve.
* I roast eggplant in the fall and then freeze to use all year. I prefer to use Japanese eggplant because the skin is very soft and can be eaten.
** If you use globe eggplants, you will need to peel them after roasting.
Thursday, July 4, 2019
RECIPE: Pasta with Turnip Greens & Garlic Scapes in Lemon Cream Sauce
This recipe was the happy result of trying to use whatever was in the farm store. It's a variation on Pasta with Swiss Chard but it's much easier! It's not as pretty, since turnip greens don't have red stems, but it was ready in 30 minutes.
2 T. ghee
20 garlic scapes
1 t. red pepper flakes or 1/2 t. cayenne (we like it hot! use less if you don't)
1 or 2 pounds turnip greens (depending how much 'green' you like in your pasta)
1 pound pasta of your choice
1 pint heavy cream
3 T. fresh lemon juice
salt
Optional garnish: chopped walnuts and/or cayenne
Bring a large pot of salted water to boil.
While you're waiting, chop the stalk ends off the turnip greens and then rinse the leaves in 2-3 changes of water. Spin dry and slice into thin ribbons.
Cut the seed pods off the garlic scapes (reserve for another use), rinse the stalks and then slice into 1/2" pieces.
Melt the ghee in a large saute pan and cook the garlic scapes on medium-high until lightly browned.
Add the red pepper flakes and the turnip greens, reduce heat to medium, cover the pan, and cook stirring occasionally until wilted.
Add the pasta to the boiling water and cook according to package directions.
While the pasta is cooking, add cream to pan, raise heat to med-high, and simmer stirring often until slightly thickened, about 5-7 minutes. The cream will bubble up a LOT so keep a close eye on it lest it boil over. If it threatens to do so, remove from heat immediately and stir vigorously! If the cream is reduced too much, it will become oily - stir in some water to return it to creaminess.
Stir in the lemon juice, reduce heat to low, and keep warm until the pasta is done.
Reserve 1/2 cup of the pasta cooking water. Drain the pasta and combine it with the sauce. I put the pasta into the saute pan with the sauce but you may need to pour the sauce into the pasta pot. Use the reserved pasta water if necessary to create a creamy sauce.
Stir to combine, adjust seasoning, and serve. I like to sprinkle with chopped walnuts.
Pasta with Turnip greens & Garlic Scapes in Lemon Cream
Serves 4
2 T. ghee
20 garlic scapes
1 t. red pepper flakes or 1/2 t. cayenne (we like it hot! use less if you don't)
1 or 2 pounds turnip greens (depending how much 'green' you like in your pasta)
1 pound pasta of your choice
1 pint heavy cream
3 T. fresh lemon juice
salt
Optional garnish: chopped walnuts and/or cayenne
Bring a large pot of salted water to boil.
While you're waiting, chop the stalk ends off the turnip greens and then rinse the leaves in 2-3 changes of water. Spin dry and slice into thin ribbons.
Cut the seed pods off the garlic scapes (reserve for another use), rinse the stalks and then slice into 1/2" pieces.
Melt the ghee in a large saute pan and cook the garlic scapes on medium-high until lightly browned.
Add the red pepper flakes and the turnip greens, reduce heat to medium, cover the pan, and cook stirring occasionally until wilted.
Add the pasta to the boiling water and cook according to package directions.
While the pasta is cooking, add cream to pan, raise heat to med-high, and simmer stirring often until slightly thickened, about 5-7 minutes. The cream will bubble up a LOT so keep a close eye on it lest it boil over. If it threatens to do so, remove from heat immediately and stir vigorously! If the cream is reduced too much, it will become oily - stir in some water to return it to creaminess.
Stir in the lemon juice, reduce heat to low, and keep warm until the pasta is done.
Reserve 1/2 cup of the pasta cooking water. Drain the pasta and combine it with the sauce. I put the pasta into the saute pan with the sauce but you may need to pour the sauce into the pasta pot. Use the reserved pasta water if necessary to create a creamy sauce.
Stir to combine, adjust seasoning, and serve. I like to sprinkle with chopped walnuts.
RECIPE: Beef Chili with Garlic Scapes
This is essentially my Beef Chili with Hidden Nutrition recipe but I used garlic scapes instead of garlic. I cut the scapes big enough to be noticeable because once they're cooked they have a pleasing toothsomeness, similar to celery. You can see the chunks in the photo below.
3 pounds ground beef* (I used home-canned beef)
1 T. ghee, lard, or coconut oil
2 medium onions, diced (about 2 cups)
20 garlic scapes (about 1 cup diced)
1 cup carrot pulp or 2 cups grated carrots (or 1 t. Dr. Cowan's carrot powder)
1 18oz jar tomato passata
4 T. ground chile ancho
2 T. ground cumin
2 t. ground coriander
2 t. mexican oregano, crushed by rubbing it between your palms
3 t. himalayan salt
1 t. Dr. Cowan's biodynamic 3-beet powder
1 t. Dr. Cowan's spinach powder
2 t. Dr. Cowan's low oxalate greens powder
1 t. Dr. Cowan's wild ramp powder
Opt: 1 t. Dr. Cowan's winter squash powder
Garnish: sour cream, grated cheese, chopped onions, cilantro, avocado or guacamole, corn chips
Cut the seed pods from the garlic scapes (remove for another use), rinse the stalks and then slice them into 3/8" pieces.
Heat the fat on medium-high and saute the onions and garlic scapes until they're translucent, about 5 minutes.
*If you use raw ground beef, add it here and cook until it's no longer pink.
Turn the heat to low (to prevent splattering) and add the tomato passata, then add all the spices and powders. Stir to combine.
Add the beef, bring to a boil, then reduce heat to med-low and cook until the flavors meld and most of the liquid has evaporated, about 1 hour. (*If you used raw ground beef, cook until it's tender which could take 2-3 additional hours depending on the meat.)
Serve with sour cream, chopped onions, grated cheese, cilantro, and/or chopped avocado. My husband also likes to crumble corn chips on top.
Beef Chili with Garlic Scapes
Serves 6-8
3 pounds ground beef* (I used home-canned beef)
1 T. ghee, lard, or coconut oil
2 medium onions, diced (about 2 cups)
20 garlic scapes (about 1 cup diced)
1 cup carrot pulp or 2 cups grated carrots (or 1 t. Dr. Cowan's carrot powder)
1 18oz jar tomato passata
4 T. ground chile ancho
2 T. ground cumin
2 t. ground coriander
2 t. mexican oregano, crushed by rubbing it between your palms
3 t. himalayan salt
1 t. Dr. Cowan's biodynamic 3-beet powder
1 t. Dr. Cowan's spinach powder
2 t. Dr. Cowan's low oxalate greens powder
1 t. Dr. Cowan's wild ramp powder
Opt: 1 t. Dr. Cowan's winter squash powder
Garnish: sour cream, grated cheese, chopped onions, cilantro, avocado or guacamole, corn chips
Cut the seed pods from the garlic scapes (remove for another use), rinse the stalks and then slice them into 3/8" pieces.
Heat the fat on medium-high and saute the onions and garlic scapes until they're translucent, about 5 minutes.
*If you use raw ground beef, add it here and cook until it's no longer pink.
Turn the heat to low (to prevent splattering) and add the tomato passata, then add all the spices and powders. Stir to combine.
Add the beef, bring to a boil, then reduce heat to med-low and cook until the flavors meld and most of the liquid has evaporated, about 1 hour. (*If you used raw ground beef, cook until it's tender which could take 2-3 additional hours depending on the meat.)
Serve with sour cream, chopped onions, grated cheese, cilantro, and/or chopped avocado. My husband also likes to crumble corn chips on top.
RECIPE: Vegetarian 'Refried' Beans with Garlic Scapes
There are masses of garlic scapes in the farm store! Here's my latest way of using them to replace garlic. I serve these alongside chili for those who like beans (I make our chili without beans).
These are 'refried' in the sense that they're sauteed after being simmered. Most people think of refried beans as mashed, but we prefer them whole. If you prefer them pureed, crush them with a potato masher or the back of a spoon as you add them to the pan with the onions. You may need to add a little water for better consistency.
If you're not vegetarian, using lard, bacon grease, or chorizo drippings will make these even better!
2 T. ghee
1 large onion, minced
10 garlic scapes, seed pod removed, stalks washed and sliced 1/8" thick
1 T. ground cumin
1 t. ground coriander
1 t. basil, crumbled between your palms
1 t. salt
29 oz can Black Beans (Eden Foods is the only brand I know without BPA in the can)
15 oz can Pinto Beans (Eden Foods is the only brand I know without BPA in the can)
For serving:
Cilantro
Queso or grated cheddar
Seeds inside the garlic scape seed pods
In a medium saute pan, melt ghee over medium heat and saute onions and garlic scapes, stirring occasionally, until starting to turn brown. Reduce heat to low, cover, and cook until very soft.
Meanwhile, drain beans, rinse thoroughly, then drain again.
Add the beans and the spices to the pan, stir, and simmer on low heat until warmed through.
Serve sprinkled with cilantro, grated cheese, and the garlic seeds from inside the pods.
(If you don't have garlic scapes, use 3 cloves minced garlic instead.)
These are 'refried' in the sense that they're sauteed after being simmered. Most people think of refried beans as mashed, but we prefer them whole. If you prefer them pureed, crush them with a potato masher or the back of a spoon as you add them to the pan with the onions. You may need to add a little water for better consistency.
If you're not vegetarian, using lard, bacon grease, or chorizo drippings will make these even better!
"Re-fried" Beans with Garlic Scapes
Serves: 3 as a meal, 6 as a side
2 T. ghee
1 large onion, minced
10 garlic scapes, seed pod removed, stalks washed and sliced 1/8" thick
1 T. ground cumin
1 t. ground coriander
1 t. basil, crumbled between your palms
1 t. salt
29 oz can Black Beans (Eden Foods is the only brand I know without BPA in the can)
15 oz can Pinto Beans (Eden Foods is the only brand I know without BPA in the can)
For serving:
Cilantro
Queso or grated cheddar
Seeds inside the garlic scape seed pods
In a medium saute pan, melt ghee over medium heat and saute onions and garlic scapes, stirring occasionally, until starting to turn brown. Reduce heat to low, cover, and cook until very soft.
Meanwhile, drain beans, rinse thoroughly, then drain again.
Add the beans and the spices to the pan, stir, and simmer on low heat until warmed through.
Serve sprinkled with cilantro, grated cheese, and the garlic seeds from inside the pods.
(If you don't have garlic scapes, use 3 cloves minced garlic instead.)
Subscribe to:
Comments (Atom)