RECIPE: Homemade Garlic Powder

I've been meaning to make this for years!  The recipe I was going to use instructs you to slice the garlic using an attachment for a KitchenAid mixer, which I did buy.  But, every time I planned to start, the thought of hooking up that slicer prevented me from proceeding!

Finally, running out of time, I decided to just puree the garlic in the food  processor and dehydrate it on sheets of parchment paper.  If it didn't work, I'd be no worse off than if the garlic had gone bad waiting for me to process it.

Believe it or not, IT WORKED!  And it was so easy!  The hardest part was peeling the garlic....

Homemade Garlic Powder

Fresh garlic

Peel the garlic and remove the root end.  If it's old and starting to sprout, remove the green sprout as well as it can be bitter.

Puree the garlic in a food processor.

Spread the puree on parchment paper and dehydrate at no more than 110 degrees F.  I left it in the dehydrator for over two weeks - I wanted it to be REALLY dry!




Break up the dried sheets and transfer into blender or processor bowl.  Grind to a powder.

Store in glass jars.  I will transfer this to Miron jars but wanted to show what it looked like. 

RECIPE: Soaked and Dehydrated NM Red Chile Walnuts

I have been making these walnuts for years, ever since I learned that nuts contain an anti-nutrient, phytic acid, which inhibits mineral absorption and interferes with digestive enzymes.  This anti-nutrient is deactivated by soaking.  Soaked nuts aren't appetizing so they're usually dehydrated after soaking to crisp them up again.  I use this process with all nuts - almonds, pumpkin seeds, and my favorite - walnuts.

With pumpkin seeds I usually use aji amarilllo, a yellow chile from Peru.  With almonds I don't add any chiles, I just use himalayan pink salt.  With walnuts I use a mild New Mexico Hatch chile. 

Soaked and Dehydrated NM Red Chile Walnuts

• Walnuts
• Spring, distilled, or RO water
• Himalayan pink salt
• New Mexico Hatch chile powder

In a glass or stainless bowl, cover the nuts with a generous amount of water - at least 2" above the level of the nuts - add 2 T. salt for every pound of nuts, and let them soak for 1-3 days until all bitterness is gone.  Change the water every 24 hours.

Drain.

Spread the nuts out on dehydrator trays or, if  you don't have a dehydrator, on jelly roll pans. 

Sprinkle with salt and chile.

Dehydrate at no more than 118 degrees until dry and crisp.  Depending on how long you soaked them, this could take from 1 to 3 days.

Transfer immediately to glass jars. 

RECIPE: Risotto with Swiss Chard, Radishes, Preserved Lemon, Dill & Mint

There has been LOTS of swiss chard in the farm store recently and I was getting tired of my old recipes even though I love them all.  I found this searching for something new and decided to try it.  I don't stock barley, though, because it has gluten, so I made it with short grain rice.

Original Recipe: Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

Risotto with Swiss Chard, Radishes, Preserved Lemon, Dill and Mint

Photo credit: thekitchn.com

Serves: 4

4.5 cups vegetable stock* or water
2 T. ghee
1 c. short grain rice
8-10 small radishes, quartered or sliced
1 bunch Swiss chard, stemmed and torn into large pieces (use the stems here!)
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the ghee in another medium saucepan over low heat. Add the rice and stir to coat.  Do NOT let it brown! Add 2 cups of the stock and bring to a boil over medium heat.

Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 15 minutes.

Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the rice is tender, about 45 minutes.

Add the chard and stir until wilted, about 5 minutes.

Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.

Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.

* I have been using the entire swiss chard leaf including the stalk.  Because the stalks take longer to cook, I slice the entire leaf into 1/2" pieces and dump them into boiling water.  After simmering for 8 minutes I drain the leaves reserving the water.  I use this as the water called for in the recipe.

RECIPE: Chard Stalk Hummus

I am re-posting this recipe, because I've found ways to improve it.

This recipe is originally from the wonderful book Root to Stalk Cooking by Tara Duggan. She makes it with green chard, as they do in the Mediterranean, and instructs you to boil the stalks, but I wanted to use red chard and boiling would have removed all the color, so I steamed them.

Original Recipe: Chard Stalk Hummus

Chard Stalk Hummus

Makes 1.5 cups

Even if you use red chard it won't be pink like the photo unless you remove every shred of green from the stalks!  The first time I made this, I didn't, and it was an unappetizing light brownish pink.  The second time I used only the ends of the stalks, removing every shred of green with a knife, and it was a beautiful deep pink!  (I used the leaves to make Red chard and white beans with tomato and garlic.)

If you use green chard, which has whiteish stalks, it will be similar to the color of chickpea hummus.

In addition to reducing the amounts in the original recipe so that it could be scaled up more easily, I increased the lemon and garlic as the original recipe was too bland for our taste.

• 1.5 cups of chopped chard stalks (8 oz, washed and dried, no need to chop)
• 1/3 c. raw tahini
• 3 T fresh lemon juice
• 2 large cloves garlic, smashed and skin removed (I grated them on a microplane)
• 1/2 t. salt

Clean the stalks of every shred of green!  Steam until the stalks are tender and soft, between 10-15 minutes.  Remove from heat and set aside to cool.  (It's not necessary to chop the stalks, or cool them.  Just cut them small enough to fit in your strainer, and when they're tender dump them into the processor/blender.)

Combine stalks with the remaining ingredients in a food processor bowl.  Process until a thick paste forms.  Add 3 T. water and continue processing until the dip is smooth and creamy.  Taste and adjust seasoning.  Refrigerate until ready to use.

Transfer to a serving dish, drizzle with olive oil.  Serve with pita wedges or sliced hakurei turnip dippers.  Ms. Duggan garnished them with green pumpkin seeds, I used walnuts.


Notes: One pound of chard yielded 8oz of stalks, or 1.5 cups of stalks, cut 1" long.

* I used the leaves to make Red chard and white beans with tomato and garlic so I steamed the stalks in a strainer set over a 6-qt stock pot and then topped up the water to cook the leaves.

RECIPE: Houston's Chicken Salad Reverse Engineered

If you search the internet for "Houston's Chicken Salad Recipe" there are a multitude of people who have tried to recreate it.  I don't believe anyone has gone to the lengths that I have, though, taking the salad home and comparing my dressing attempts to the real thing.  After months of trying, here is my best effort.

Houston's Chicken Salad Reverse Engineered

Serves 2 as a main dish, 4 as a side salad

Honey Mustard Dressing:
1/2 c. mayonnaise
3 t. yellow mustard (I used Whole Food's Organic)
4 t. honey (I used Tropical Traditions Organic)
1 t. apple cider vinegar or lemon juice (I use Natural Nectar Biodynamic ACV)
1/8 t. cayenne

Mix all together and set aside.

Honey Lime Dressing:
1 T. minced shallot, 1/16" mince
1 T. minced red bell pepper, 1/16" mince
1 T. parsley chiffonade
1 t. salt
2 T. honey
3 T. lime juice
1/4 c. organic unrefined safflower oil

Mix together all except the oil and let it sit 1-2 minutes.  Whisk in the oil and set aside.

Almond dressing (they used peanuts but it's just as good with almonds)
4 T. water
1 T. minced crystalized ginger, 1/8" mince
2 T. miso tamari or dark soy sauce
1 T.? sriracha
4 T. toasted sesame oil
3 T. almond or peanut butter
1 T. lemon juice
1/2 t. garlic puree
2 T. honey
1 t. apple cider vinegar or lemon juice (I use Natural Nectar Biodaynamic ACV)

Heat the water and ginger and simmer until ginger is softened and water is reduced by half.
Pour into pint jar.
Add remaining ingredients and puree with a stick blender until smooth.  Adjust salt and set aside.

Salad:
iceberg or romaine lettuce (should be 1/2 of greens)
green leaf lettuce
red leaf lettuce
butter lettuce
spinach
sorrel
2 leaves red cabbage, sliced 1/16" thin
1 medium carrot sliced into matchstick pieces
1/4 c. cilantro
2 scallions, green tops sliced 1/8" thick

3-4 small tortillas, sliced 1/4" thick
2 T. ghee
grilled chicken breasts (I use canned)

Directions:
Fry the tortillas in the ghee until crisp.  Drain on paper towels.
Toss the salad ingredients together.
Drizzle with all three dressings.
Serve with the chicken breasts and tortilla strips on top.

RECIPE: Hakurei Turnips - how to use them

Hakurei turnips are very mild and can be eaten raw, like radishes, either as is or dipped in salt.

They can be spicy, like some radishes.  If you can't handle spicy, dress them in a slightly sweet vinaigrette, like this one.

You can also cook them: Glazed Hakurei Turnips

Source: Epicurious.com

Turnips are high in resistant starch which is very healthy! 

RECIPE: Penne with Swiss Chard & Garlic Scapes

Original Recipe: penne-with-swiss-chard-and-leeks-in-a-walnut-cream-sauce

I have been making this recipe for years excluding the walnut oil (because the raw one has very little flavor and the roasted one isn't healthy).  My husband leaves off the walnuts because he's not crazy about them, I add extra because I love them.  We both like this recipe so much that at the height of the swiss chard season I make large batches of the vegetable base and freeze it. 

This year, I decided to add a handful of garlic scapes, and it took the recipe to a whole new level!  I'm going to try freezing them, too.

I have made this with every pasta shape imaginable and penne works best.

Pasta with Swiss Chard, Garlic Scapes and Leeks 

in Cream Sauce with Walnuts & Tarragon  

Serves: 2-3

3 T. ghee, divided

10 garlic scapes sliced into 1" pieces

1 c. minced leek, white and light green part only (I use onions when I'm out of leeks)

1 pound swiss chard, preferably red, stems cut from leaves and both chopped into thin slices

3 cloves garlic, minced

1/4 t. pepper flakes (optional)

1/3 c. broth (I use veal broth, vegetarians can use water)

2/3 - 1 c. heavy cream

2 T. minced fresh tarragon or parsley or a combination of both

1/2 pound penne (or 1pound cooked chicken, or 1/2 pound of each*)

3 T. toasted walnut halves, broken into small pieces (I use soaked and dehydrated)

Parmesan cheese (optional)

In a skillet set over medium heat, melt 1 T. ghee and saute garlic scapes until softened and slightly charred.  Remove them from the pan and set aside.

Reduce heat to moderately low and melt remaining 2 T. ghee, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. 

Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture uncovered, stirring occasionally, for 5 minutes more.  * If you're using the chicken, add it here.

Increase the heat to high and reduce liquid until almost evaporated. Add the reserved garlic scapes.  

At this point, you can freeze this mixture to use later.  Defrost and reheat gently in a saute pan then proceed with the rest of the recipe.  You could freeze it after adding the cream but it will take up more room in your freezer and, since cream is available year round, I don't see the point.

Add the herbs and the cream. Season with salt and pepper.  Keep warm while you cook the pasta.

Cook pasta according to package directions.  Drain well and return to the warm pot. Add the sauce and toss to combine. Stir over low heat for 5 minutes so pasta can absorb the cream.  

Transfer pasta to serving plates and serve with the walnuts and freshly grated Parmesan cheese. 

NOTES:

If you multiply the recipe (I just made it for 10 people) you will need to cook the garlic scapes in batches or they won't brown.  Add a little water inbetween each batch to deglaze the pan. 

* I have made it all three ways, and they're all delicious.  My husband prefers when I add chicken.

A sweet effervescent wine like Moscato goes very well with this.

RECIPE: Garlic Scape and Basil Mayonnaise

Garlic Scape and Basil Mayonnaise

 Makes 2 cups

1/2 c. garlic scapes, sliced 1/8" thick
1/4 c. basil leaves, coarsely chopped
4 egg yolks
1 heaping t. Dijon mustard
3 T. lemon juice
3.4 t. salt
3/4 - 1 c. unrefined avocado oil

See HERE for a detailed description of the method.

Combine all but the oil in a pint jar and stir to combine.

Pour in the oil and wait 10-15 seconds until it has risen to the top.

Insert an immersion blender to the bottom of the jar and blend the first 6 ingredients.  Tilt the head gently to slowly incorporate the oil.  Use more oil if you like a stiffer mayonnaise, less if you like it more sauce-like.

RECIPE: Garlic Scape, Parsley, and Yogurt Dressing

Original Recipe: Garlic Scape Green Goddess Dressing

This recipe doesn't taste anything like Green Goddess Dressing!  But...it tastes very fresh and summery.

Garlic Scape, Parsley & Yogurt Dressing 

Source: teaspoonofspice.com

Makes 1.5 cups

3/4 c. greek yogurt
1/2 c. packed flat leaf parsley
1/2 c. garlic scapes sliced 1/8" thick
1/2 avocado, peel and pit removed
2 T. Apple Cider Vinegar
1 T. lime juice
Whey or water to thin the dressing
Salt and pepper to taste

In a food processor, combine yogurt, parsley, garlic scapes, avocado, vinegar and lime juice. Process until smooth.

If you like a thinner dressing, add whey or water 1 T. at a time.  I made the greek yogurt by draining our farm yogurt until reduced by half, which is more like yogurt cheese, and I needed to add 1/2 c of whey to create a pourable dressing.

RECIPE: Garlic Scapes - how to use them

Source: Food52

Garlic Scapes are the flower stalks of the garlic plant.  They're removed from the plant in early summer so the plant will put all its energy into creating the bulbs, rather than creating a flower.  Garlic scapes taste like mild garlic and can be used in place of it in most recipes.  Store them in the fridge - they last for MONTHS!

The flower bud can be cracked open and the seeds sprinkled on salad.


If you want an even milder flavor you can tame the pungency by immersing them in boiling salted water for 30 seconds and then plunging them into cold water to stop the cooking.

Here are some of my favorite ways to serve them:

Basil and Garlic Scape Mayonnaise

Penne with Swiss Chard and Garlic Scapes in Tarragon Cream with Walnuts

Pasta with Turnip Greens and Garlic Scapes in Lemon Cream Sauce

"Refried" Beans with Garlic Scapes

Beef Chili with Garlic Scapes and Hidden Nutrition 

Garlic Scape, Parsley and Yogurt Dressing

A friend uses them as a vegetable in stir fries!

Sauteed Garlic Scapes with Lemon and EVOO

Garlic Scape and Gruyere Biscuits 

Lots of good ideas here (Serous Eats)!

More good ideas here (Food52)



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