Garden Bounty, Summer 2012

Zucchini cakes (Photo credit: foodiesathome.com)

It's been quite some time since I've posted anything on my blog, over a year!  I guess that's what happens when life gets in the way ...


We've been quite busy in the garden this summer, all of our plants seem to be growing like crazy.  We have the biggest potato plants I've ever seen, and our cucumbers just keep coming.  I've already given a bunch away and still have plenty in the fridge, along with a couple of jars of pickles. 


One thing I've made a couple of times this year are Zucchini Cakes, which is a recipe I found on the Food Network by Sandra Lee: Zucchini Cakes Recipe . The recipe calls for a cup of "baking mix" which she gives the recipe for at the bottom, but I substitute Biscuik and it works just fine.  I've found that the 1/4 cup of oil called for in the recipe is a little excessive in my nonstick pan; just use enough to coat the bottom of the pan, they actually brown better when not swimming in oil.  


Tonight, Michael and I had a delicious vegetarian meal of new potatoes, Italian green beans, leftover squash casserole and zucchini cakes - all from the garden.  It was outstanding and light, perfect for a no-fuss weeknight meal.  We even topped it off with some fresh watermelon (from the Ingles garden!).


I made Zucchini Bread again (you can find it under "zucchini" on the right-hand side).  I always love this recipe, the taste is just a little different than your run-of-the-mill zucchini bread because of the lemon zest, poppy seeds, crystallized ginger and curry.  You can leave all those "optional" ingredients out of the recipe but it just wouldn't be the same.

A Very Vegan Vegetable Salad

In an effort to cut down on animal fats, Michael and I have been eating a lot more dishes containing beans and lentils. As I was looking through my collection of printed recipes, I came across this one which I have made several times over the past few months. It's incredibly versatile; I've substituted garbanzo and kidney beans for the black beans, and lemon juice for the lime juice. I made it again last night for a church supper we were having today. It got rave reviews and I only had a serving or two left to take home.

This recipe calls for Quinoa, which is a South American grain-like seed; you can find it at Earth Fare and the larger Ingles stores. It doesn't have much flavor, but it absorbs the dressing in the salad and gives the salad a crunchy texture. I've made it without the quinoa -- either way, it's a delicious, colorful salad that's good for you and contains heart-healthy fats.

Ingredients:

• 1/2 cup Quinoa
• 1-1/2 cups canned black beans, drained (or substitute chick peas or kidney beans or a combination)
• 1-1/2 T. red wine vinegar
• 1-1/2 cups cooked corn (fresh is best but frozen is a good substitute - don't use canned)
• 1 red pepper, seeded & chopped
• 1/2 red onion, chopped or 4 scallions, sliced thin
• 1 t. garlic, chopped fine
• 1/4 t. cayenne pepper
• 1/4 cup fresh cilantro or flat leaf parsley, chopped fine
• 1/3 cup fresh lime juice (or lemon juice if you don't have lime juice)
• 1/2 t. salt
• 1-1/4 t. ground cumin
• 1/3 cup extra virgin olive oil

Directions:

Rinse the quinoa in a fine strainer under running water until the water runs clear (quinoa has a soap-like film on it that makes it taste bitter so it needs to be washed off). Put in a small saucepan with a cup of water, bring to a boil, then turn down the heat to medium-low and simmer, covered for about 15-20 minutes until the water is absorbed and the quinoa is tender. If it sticks to the bottom of the pan a little, just take it off the heat and keep it covered for a few minutes, it will loosen. Transfer to a large bowl to cool (or you can place the pan in a shallow ice bath for about 15 minutes, stirring the quinoa every few minutes).

While the quinoa is cooking, marinate the beans and vinegar in a small bowl; set aside. In another large bowl, mix together the corn, pepper, onion, garlic and herbs. Whisk together the lime juice, pepper, salt and ground cumin; slowly drizzle in the olive oil while whisking to make an emulsion. Pour over the vegetables, add the beans and the cooled quinoa; mix well. Make this dish early in the day or the night before so it can chill and the flavors can marry.

Sauteed Greens, Asian Style

Image by flit via Flickr

We have had an abundance of several types of greens this season, and they are still producing - even after a couple of frosty nights. Last weekend Michael picked some turnip and mustard greens, which I cooked with some Asian flavors. This is a quick, easy dish that is a delicious as it is good for you. Don't be afraid to try different types of greens; there's so much more to life than spinach!!!

Ingredients:

• Fresh greens -- whatever is available: Kale, Swiss Chard, Turnip Greens or Mustard Greens, about 1 to 1-1/2 lbs (serves about 2-3 people)
• 1 sweet onion, halved lengthwise and sliced into thin strips
• 3 cloves of garlic, minced
• 2 tablespoons Canola oil
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1-1/2 teaspoons sugar
• Dash of rice wine vinegar (white vinegar works fine too)

Directions:

Wash the greens and dry in a salad spinner (you may have to do this in batches). Cut the greens into smaller pieces and set aside. In the meantime, heat the canola oil in a large pot (I use my soup pot) over medium heat and add the onion. Saute the onion slowly until it is lightly browned and carmelized - about 5-7 minutes. Now add the garlic and saute for only about 1 minute, making sure it doesn't burn. Add the greens, blending them into the onions with tongs. You may have to wait until they start to wilt and reduce in size before adding more. Once the greens have wilted and reduced (which only takes about a minute), add the soy sauce, sesame oil and sugar. Blend well, turn down the heat to medium-low and cover; let simmer for about 5 minutes until the greens are tender. Add a dash of vinegar, stir and serve.

Sun-dried Tomatoes

Image via Wikipedia

What to do with those little tomatoes that have been coming out of our garden??? I've always loved sun-dried tomatoes so I thought I would try to make my own. I found some directions on the Epicurious website. The "sun-dried" effect can be accomplished in the oven, which I think is much safer than leaving those tomatoes out in the open air for 8 hours with nothing covering them. I just wish I could do this in the middle of winter when I could use the extra heat in the house, since the oven has to be on for 8 hours!

Directions:

Turn the oven on at 250 degrees. Wash about 20 small tomatoes, halve lengthwise and remove the stem area. Place the tomatoes cut-side up on cookie sheets that have been fitted with racks (I used my cake-cooling racks). Drizzle with a small amount of olive oil, some dried basil and some black pepper (don't salt them - they're salty enough). Let them sit in the oven for about 8 hours. Check them after about 6 hours to make sure they're not getting too dark. If they are, open the oven door for the remaining time. Remove from the oven and let them cool on the racks, then place them in a glass jar and cover with olive oil. They can be stored in the pantry or in the fridge.

What to do with those sun-dried tomatoes? I made a cheese ball by adding about 8 chopped sun-dried tomatoes, 2 tablespoons of pesto and 1/4 cup grated parmesan cheese to 2 cups of cream cheese. Place into a small round bowl which has been fitted with plastic wrap. Pack it in pretty tightly, then cover with the ends of the plastic wrap. Chill in the refrigerator for at least 2 hours, then unmold and decorate with toasted pine nuts. Serve with toasted bread rounds or pita chips.

Other ideas for sun-dried tomatoes: snip 4 or 5 pieces into your Pasta Primavera, or add to your favorite tomato sauce. You can also make a simple pasta dish by adding chopped sun-dried tomatoes, crumbled goat cheese and cooked Italian Sausage to cooked penne pasta. Make sure you add a generous amount of grated Romano Cheese! And of course, you can always make a pizza with sun-dried tomatoes, chopped fresh spinach (which has been barely steamed), and a nice sharp cheese like goat cheese or provolone.

Italian Vegetable Saute

Image by Merelymel13 via Flickr

This is a great recipe for using up those vegetables from the garden, and it takes about 20 minutes. My mom used to call this "Jumbraut" (or something like that). You can add other vegetables as you wish (mushrooms would be awesome). Add a loaf of crusty French or Italian bread and you've got a delicious meal.

Ingredients:

1 onion, halved lengthwise and sliced into 1/4" slices
1 green or red bell pepper, sliced into 1/4" strips
1 zucchini, quartered lengthwise and sliced into 1/4" pieces
2 medium tomatoes, coarsely cut up (don't squeeze out the liquid)
3 cloves garlic, chopped
6 or 8 basil leaves, thinly sliced
olive oil

Preparation:

Heat a large saute pan over medium heat. Coat the bottom with about 1 tablespoon of olive oil and add the peppers and onions; saute for a few minutes until lightly browned. Add the garlic and the zucchini and cook for a few more minutes until the zucchini have browned and are getting tender. Add the tomatoes and cook for another few minutes until they have broken down and become a bit saucy. Season with salt & pepper, top with fresh basil and a sprinkle of olive oil.

This dish is best served warm (not piping hot), scooped onto a piece of Italian or French Bread. Save some bread for wiping up all that delicious left over sauce -- that's the best part!

More Cheap Eats from the Garden ....

Image by sweet mustache via Flickr

Michael wanted me to post the recipes for the meal I created this evening, since he enjoyed it so much. It was simple and easy, and cost very little -- my estimate was around $7.50 for the entire meal. Since seeing the movie "Food Inc." last week I have tried to make a conscious effort to eat less processed meats and more fish (at least until I discover that the commercial fish industry is just as bad as the meat industry!!).

Here's what was on the menu:

• Pan-seared Tilapia with Cajun spices;
• Garlic & Parsley Red Potatoes; and
• Tomato Salad with Red Onion and Basil.

Tilapia
I found Tilapia (previously frozen) on sale at Walmart for $4.68/lb. The package I bought cost $5.04. I rubbed in some Cajun seasoning and Old Bay seasoning and let it sit for about 15 minutes at room temperature. I then added a bit of Extra Virgin Olive Oil (or as Racheal Ray says, "EVOO") to a cast iron skillet and sauteed the fish for about 3-4 minutes per side. I put it on a serving platter and squeezed some fresh lemon on top. Total Cost: about $5.50.

Potatoes
I still had some small red potatoes left over from our potato harvest about a month ago. I boiled about a pound in some water to which I added about a teaspoon of salt and 2 cloves of smashed garlic. I cooked them until just tender (about 15 minutes) then drained them, added about a tablespoon of margarine and topped them with some chopped fresh parsley from the garden. Total Cost: since most of the ingredients came from the garden (except the margarine), I estimate about $1.00.

Tomato Salad
I sliced up three tomatoes that we picked this afternoon. I then sliced a red onion, also from the garden (picked about 3 weeks ago and cured). To the tomatoes and onion, I added about a tablespoon of EVOO, a splash of red wine vinegar and salt and pepper, and gently mixed it all together. I garnished the salad with about 1/4 cup of fresh chopped basil leaves. Total Cost: since most of the ingredients cam from the garden, I estimate about $1.00.

There it is, a great-tasting, healthy meal for about $7.50 -- maybe $8.00 -- for two people -- That's $3.75-$4.00 per person. It's amazing how much we are saving by having our own garden!

The First New Potatoes!

Michael harvested the first potatoes from the garden last night. I thought I would make some for dinner this evening, with lots of herbs from the garden.


Ingredients:

2 lbs fresh new potatoes
1/4 cup finely chopped fresh parsley and dill
2 T butter or margarine
Salt and pepper to taste

Clean and scrub the potatoes, removing all dirt; cut in half or quarters depending on size. Place in a large pot and cover with water. Boil for 10-15 minutes until just tender; drain but leave about 1/4 cup of the cooking water. Put back on a low burner and add the butter to melt. Remove from the burner and add the herbs; season with salt and pepper to taste. Transfer to a serving platter and serve.

"Fruitful" Coleslaw

Image by shecodes via Flickr

We picked our first head of cabbage in the garden yesterday, so of course coleslaw was on the menu today along with beans and cornbread -- a Poor Man's Supper. After tasting the cabbage and noting how sweet it tasted, I decided to add some fruit to the coleslaw. Here's the recipe:

Ingredients:

- 1 small head of cabbage, or 1/2 head large cabbage (if you grow your own pick them before they get too big -- they are definitely sweeter), shredded or chopped fine.
- 1 peach, peeled and diced in 1/2" pieces
- 1 Granny Smith apple, peeled and diced in 1/2" pieces
- 1/2 cup light mayonnaise (I like Duke's)
- 2 T apple cider vinegar
- 1 T sugar, or 3 packages of Splenda

Mix the mayonnaise, vinegar and sugar together in the bottom of a large bowl. Taste and adjust the vinegar and sugar to your preference. (The mixture should be smooth but not runny.) Add the cabbage and fruit and toss; season with a few sprinkles of salt. Cover and refrigerate for several hours before serving.

Note: I have been making this type of coleslaw for many years. If fresh fruit is not available, you can add some canned diced peaches or canned diced pineapple, drained well.

Swiss Chard, Potato & Bean Ragout

Image via Wikipedia

I found this recipe on the New York Times website (Recipes for Health) and decided to try it last night; I had picked some swiss chard and spinach in the garden and wanted to put it to good use. I modified this recipe a bit (I used canned beans instead of dried) but it turned out great and we had plenty left over for another meal. This dish reminded me of a dish my mother used to make, Beans & Greens (she used escarole instead of chard). Serve with a garden-fresh salad and a loaf of crusty Italian or French bread. Mangia!

Ingredients:
1 can Great Northern Beans, rinsed and drained

A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string

Salt

1 generous bunch swiss chard (3/4 to 1 pound), or a combination of swiss chard and spinach

2 tablespoons olive oil

1 medium onion, chopped

2 to 4 garlic cloves (to taste), sliced

1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice

1 teaspoon fresh thyme leaves

Freshly ground pepper

1 to 2 tablespoons chopped fresh parsley (optional)

Freshly grated Parmesan cheese for serving

1. Add the beans to 3 cups of water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 20 minutes. Add 1 teaspoon salt.

2. Meanwhile, stem and clean the greens in 2 changes of water. Rinse the chard stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.

3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste.

4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top. Don't forget to remove the bouquet garni!

Yield: Serves 4 to 6

"Herbalicious" Turkey Burgers

With an abundance of herbs growing in the garden these days, I thought I would add some to my turkey burgers. They came out so flavorful, I wish I would have made more to put in the freezer! Here's my recipe:

Ingredients:

1 lb ground white meat turkey, very lean
1/4 c. seasoned bread crumbs
1 egg
1/4 c. chopped fresh herbs (I used parsley, rosemary, dill and basil -- I didn't have any fresh thyme but I would have used it if I had it).
Salt & pepper
1 T. olive oil

Mix all ingredients together and form into four patties. Spray the patties with some cooking spray and place on a very hot charcoal or gas grill. Try not to flip them until the bottom has firmed up and browned. DO NOT OVERCOOK -- take off the grill while they are still juicy.

Note: Since the burgers are very lean, add cooking spray as needed or brush with a little olive oil so that they will not stick and will brown nicely. Since some of my family members aren't turkey burger fans (namely Jeremiah, my stepson), I usually cook up some beef burgers over the fire first, which gets the fire very hot with all the fat dripping off them.

Shrimp & Grits -- with an Italian Flair!

I thought I would try my own spin on this Southern dish. I made it for Michael tonight and he loved it -- he said it was better than the Shrimp & Grits at Tupelo Honey Cafe. I don't exactly remember the measurements of the ingredients but I will try to approximate. This was a very economical dish; I found 12-0z packages of shrimp at Bi-Lo for $2.99 (I had to peel and devein them myself but it was worth it). I estimate that the entire dish cost about $4.00 for 2 people. I added a salad made with romaine lettuce from our garden to round out the meal; it was pretty delish. I also used some onions from the garden which were quite pungent, but mellowed out just fine when cooked. Here's the recipe:

The Grits:
3/4 cup regular grits (I don't like the quick grits but I guess they would work okay)
2 cups water
1/2 tsp salt
1 tablespoon butter or margarine
1/4 cup freshly grated parmesan or romano cheese
Salt & pepper to taste

The Shrimp:
12 oz shrimp, peeled and deveined (I used medium shrimp)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/2 tsp Old Bay seasoning
1/4 tsp paprika
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Bring water to boil in a saucepan for the grits; add salt. Slowly add grits and bring heat down to a slow simmer; cover the pan. Cook for about 6-8 minutes or until all the water is absorbed and the grits are soft but not soupy.

In the meantime, heat the oil in a large skillet over medium heat. Add the onion and cook slowly for about 5 minutes until the onion is lightly browned and tender (if it dries out add a little more oil). Add the garlic and saute for another minute -- make sure it doesn't burn. When the onion and garlic is cooked, scoop out about 1/2 of the mixture and set aside (you will add this to the grits). Add a touch more oil, then add the shrimp; sprinkle the Old Bay and the paprika over the shrimp and saute just until the shrimp turn pink - about 2 minutes. Sprinkle the lemon juice over the shrimp, cover the pan and take it off the burner.

Add the reserved onions and garlic to the cooked grits, as well as the butter and the grated cheese; stir until everything is incorporated. To serve, spread the grits on a serving platter, then pile the shrimp mixture on top of the grits. Top with chopped parsley. Enjoy!

Pasta and Garbanzo Beans

This is a great inexpensive dish that mama used to make for us when she was out of meat. It's vegeterian and delicious!

Ingredients:
3 cups of Italian Marinara Sauce (either homemade or from a bottle)
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 T. extra-virgin olive oil
1 can garbanzo beans, drained and rinsed
12 oz ditalini pasta - or any small shape of your choice
1 t. salt (for pasta water)
1/2 c. freshly-grated romano cheese (or parmesan if you can't find romano), plus more to pass at the table
1/4 c. fresh Italian flat-leaf parsley, finely chopped

Fill a large stockpot or pasta pot with water and set the burner on high. Meantime, heat the oil in a large saute pan over medium heat. Add the onion and cook slowly for about 5-7 minutes, until the onion is lightly browned and soft. Add the garlic and saute for another minute, just until heated through and fragrant. Remove from the burner, let cool for a minute, then add the marinara sauce and return to the burner. Bring up to a low boil; add the garbanzo beans and lower the heat to medium-low, then cover. While the sauce is simmering, add the salt to the pasta water (which should be boiling by now) and cook the pasta to the al dente stage; drain.

Place the pasta in a large bowl and ladle a generous amount of the sauce over it, as well as the romano cheese and parsley. Toss lightly and serve immediately. MANGIA!