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.

Easy Chickpea Salad

Michael and I have been trying to change our diet so that we eat more grains, beans and foods rich in omega-3 fatty acids. We got this idea from several sources, but mostly by reading a couple of books authored by Dr. Andrew Weil.

I've been doing a lot of research on the so-called "Mediterranean Diet." The key foods consumed on this program are whole grains, beans or legumes, rice and pasta and -- of course -- olive oil. It's a very healthy way of eating, as long as it's done in moderation; it is by no means a low-calorie or low-fat diet.

I came across a recipe for Chickpea Salad that is fast, easy and delicious. It took me about 10 minutes to put it together; it's best to prepare the salad the night before so you can refrigerate it overnight to blend the flavors together.

Ingredients:

• 15.5 ounce can of garbanzo beans, drained
• 1/2 red onion, chopped
  
• 1 tomato, chopped
• 1/2 cup chopped parsley
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Dash of red wine vinegar
  
• salt and pepper to taste

Directions

1. In a large bowl, combine the chickpeas, red onion, tomato, parsley, olive oil, lemon juice, vinegar and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Lightened Up Spaghetti & Meatballs

Image via Wikipedia

My mother always made the most wonderful spaghetti dinners on Sundays; you always knew it was Sunday morning when you awoke just by the smells coming from the kitchen. Mama started around 9 am, making the meatballs and a big pot of sauce. I don't have the kind of time she used to, nor the huge family to feed (10 kids, a husband and usually a few neighbor kids).

Over the years I have developed my own version of Mama's Spaghetti and Meatballs. I don't spend as much time as Mama did, but the dish always comes out delicious. One thing I have done, in the interest of eating less red meat, was to use turkey in place of beef in the meatballs. My mom used a combination of beef and pork (usually 1 lb of ground beef and 1/2 lb of ground pork). These meats have a much higher fat content (and more cholesterol) than the much leaner ground white meat turkey. The only problem with ground turkey is that because it's so lean, that usually means the meatballs will be dry. I've found a few remedies for this problem, however. First of all, I sometimes will mix the lean white meat ground turkey with some ground turkey that has a higher fat content (meaning it contains some dark meat). If I'm making 2 lbs of meatballs, I will use 1-1/2 lb of white meat ground turkey and 1/2 lb of ground turkey (85/15 or less). If you only have the white meat (97/3) ground turkey, you can add about 1-1/2 tablespoons of extra virgin olive oil to the meatballs. Another thing I've done to lighten up the meatballs is to cook them in the oven instead of on the stove, soaking in oil. And lastly, make sure you let the meatballs cook in the sauce for at least an hour so they can absorb the flavor (and the moisture) from the sauce.

Below you will find my turkey meatball recipe. Make sure you season them well as ground turkey can be pretty tasteless.

2 lbs of lean white meat ground turkey (or a combination of 97/3 turkey and 85/15 or 80/20 turkey)
1 large egg
1/4 cup milk (or more if needed)
1 cup seasoned bread crumbs
1/2 cup freshly grated romano or parmesan cheese
2 tablespoons extra virgin olive oil
3 garlic cloves, minced very fine
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350. Combine all ingredients together with your hands. If the meat feels too dry, add a little milk; if it's too wet, add a few more bread crumbs. Cover two cookie sheets with aluminum foil, then spray with some cooking spray. Roll the meat into balls - the size is up to you; I like them about the size of a large golf ball. Place the meatballs on the cookie sheets. It should make 24-30 meatballs. Cook the meatballs for about 10 minutes, then turn and cook 5 minutes more. Drain on paper towels, then add to your favorite marinara sauce and let the meatballs cook in the sauce for about a half hour to an hour. Serve over your favorite pasta - it doesn't always have to be spaghetti!!!

My version of Spanish Rice

This is another one of those recipes that Mama used to make for us regularly, only I put my own spin on it. The measurements don't have to be exact - mine never are! Just taste as you go along and adjust accordingly.

Ingredients:

1 lb ground beef, preferably lean
1 T olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 can petite diced tomatoes, seasoned with green chilies
1 cup white rice (uncooked)
1-1/2 cups water
1 T chili powder
Salt & pepper to taste
Shredded Monterey Jack & Cheddar Cheese blend

In a large skillet with a tight-fitting lid, brown the ground beef in the olive oil until all the pink is gone; drain out the fat. Add the onion, pepper and garlic and saute until lightly browned. Add the tomatoes, rice, water, chili powder and about 1/2 tsp. salt and pepper. Bring to a boil; turn the heat down to a simmer and cover. Cook for about 15-20 minutes until the rice is cooked through. If the rice is still a bit soupy, remove the cover and let it simmer on the stove for another 5-10 minutes until some of the liquid is absorbed. Check for seasoning and add some ground red pepper if you want more fire. Now add the cheese and mix in to melt the cheese. Enjoy!

Eggplant Parmigiana

Image via Wikipedia

Michael wanted me to post this recipe. It's very similar to my lasagna, I just substitute eggplant for the lasagna noodles. I never made this dish with homegrown eggplant before, it was delish!

For this dish, you will need about 3 small eggplants. Make sure you select eggplants that are small, then the seeds inside will also be small. I'm not a fan of big eggplant seeds so I made sure that we picked the eggplant when it was small. Slice the eggplants lengthwise, about 1/4" thick. Place the slices on a clean kitchen towel (or a double thickness of paper towels) and sprinkle both sides with salt. Let the slices sit for about 1/2 hour, then blot the excess liquid from the slices. This step is necessary to remove a lot of the moisture from the eggplant, as well as some of the bitterness. While the eggplant is doing its thing, take out two shallow bowls. In one, place about 1 cup of flour, seasoned with salt & pepper. In the other, add two eggs, beaten. Heat a large non-stick skillet over medium heat, then add about 2 T olive oil and 2 T vegetable oil. Set up the bowls like an assembly line: first the flour, then the egg, then the skillet. Dip the dried eggplant first into the flour; shake of any excess. Then dip into the egg, making sure it is coated well. Now place into the skillet, a few pieces at a time. Don't crowd them in the skillet; they need room to breathe. Fry until golden on each side, then remove to a plate lined with paper towels. Set aside.

Now that the eggplant is all fried up, it's time to assemble everything. Here's what you'll need:

1 8-oz container of part skim ricotta cheese
1 egg
1/4 cup grated romano or parmesan cheese, or a combination of both
3 cups marinara sauce (preferably homemade but if not, then at least a good quality brand)
2 tablespoons pesto
2 cups grated mozzarella cheese

Mix the egg with the ricotta cheese in a mixing bowl, and add about 2 tablespoons of the grated romano cheese. Mix in about 2 tablespoons of water so the mixture is just a bit soupy. Heat the marinara sauce in a skillet, add the pesto and let the sauce simmer for about 10 minutes. In a large casserole dish, place some of the sauce (2 or 3 ladels-full) in the bottom of the dish. Now make a layer of eggplant. On top of the eggplant layer, spoon out about 1/2 of the ricotta cheese mixture and spread it around, then top with about 1/3 of the mozzarella cheese and a couple tablespoons of romano cheese, then top with marinara sauce. Start again with the eggplant, then ricotta cheese, mozzarella cheese and sauce. Top with more eggplant, then sauce and finally mozzarella cheese and romano cheese. Place in a 375-degree oven for about 45 minutes. If the cheese is getting too brown, cover with foil for the last 15 minutes or so.

Serve with extra sauce, a salad and plenty of hot Italian bread. Mangia!

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.

My Search for Canning Supplies

Image via Wikipedia

I have found myself with an abundance of tomatoes from the garden that we harvested over the past few days. What to do with them? I decided to can some and make some marinara sauce with some; that should get us through the winter without having to buy tomato products.

I spent about 2-1/2 hours this afternoon and literally went in circles, trying to find supplies for canning. I've never canned anything before, so this was definitely a learning experience for me. I started this morning, pulling out my mason jars. I had about eight pint jars and about a dozen quart jars with no lids. I have a large stock pot so I thought if I could find a rack for inside that pot, I would be able to fit seven jars in the pot. I would also need a jar lifter. So I hit the highway.

I started out at Walmart. Their canning supplies consisted of two canners with rack ($18.97), a canning tools kit (including a jar lifter), and miscellaneous mixes for pickles, jams, etc. I did not find anything to use as a canning rack. I decided to hold off on buying anything until I hit a few more stores. This being a small town, I didn't have many choices.

I headed down to Canton since I thought the canning supplies would be more plentiful there - I had assumed that more people canned in Canton (no pun intended). I stopped at Fred's and Maxway (Big Lots-type stores) but found nothing but a few canning jars. I then went to Cold Mountain Hardware. That was a neat store -- a hardware store in the front and a junk/antique store in the back. They did have a few canners there, but nothing under $50. They also carried jar lifters at $9.99. Walmart had a whole little canning tools kit which included a lifter and funnel and a couple of other doodads for $6.97 -- so I did not get that jar lifter. I did pick up a really nice basket, though; nice and deep with a wooden handle, perfect for harvesting our garden bounty. Since it was my first time shopping there, the proprietor gave me 20% off, so the basket came to $8.00. I also picked up an item that I'm hoping Michael will be able to use as a birdbath -- it's a garbage can lid, galvanized and brand new. I couldn't resist picking it up at $1.49.

My quest took me back to Waynesville, this time to another hardware store. By this point I had given up on finding a canning rack and decided I would just buy a whole new canner. They did have some, including a 7-jar canner (which was $18.97 at Walmart), which they wanted $24.99 for. The jar lifter they had was $7.99. I walked out with nothing. Back in the car, this time to KMart. They had one canner, which was a kit consisting of a 7-jar canner (same size as the one at Walmart), a canning rack and a canning tools kit. The price was $50.00. They had several boxes of pint jars and one box of quart jars, which was $9.99. Again, I walked out with nothing.

Back in the car, this time back to where I started -- Walmart! I was worried that two hours had gone by and they might not have any of those canners left. I was quite surprised to see a whole new display of canners! They had also restocked the quart canning jars. I walked out of Walmart $39.00 later, but happy. I now have a new canner, a canning tools kit, another dozen quart jars and new lids for the jars at home. A great investment that will last me years.

I probably would have saved a lot of time and money by just getting the canner at Walmart when I first saw it, but I really did get an education in canning supplies for this area. Sometimes we have to learn things the hard way. I have also come to the conclusion that, even though I would like to patronize our local merchants, when it comes to saving money you just can't beat Walmart. I saved myself at least $30 today just by shopping around.

My next step will be the actual canning process. This should be interesting!

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!

Grilled Tuna with Herbed Aioli

Image by roger_mommaerts via Flickr

I've been using this recipe for about a year now; the Aioli keeps in the refrigerator for about a month so you can use it for other types of fish as well; I've used it on Tilapia and Salmon. It gives your fish some Zing! The recipe is from Bon Appetit Magazine, July 2003 edition.

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons dried tarragon
• 2 large garlic cloves, finely chopped
• 1/3 cup mayonnaise
• 4 7-0z tuna steaks (each about 1 inch thick)

Preparation:

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.

Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.

Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

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!