- about two cups grated sweet potato
- 1 tablespoon whole wheat flour
- 1 egg
- 1/2-1 teaspoon jerk seasoning OR sausage seasoning OR cajun seasoning OR a dash each of cinnamon, allspice, nutmeg and a pinch of salt and pepper–Use what you have and what goes well with your meal.
Posts Tagged ‘recipe’
Posted in apple butter, cabbage, Community Supported Agriculture, CSA, farmer's market, onions, potatoes, sweet potato, sweet things, tagged dinner, Food, recipe, recipes, vegetarian on November 19, 2010 | 14 Comments »
Posted in Cooking And Baking, cream, dinner, dinner, Dutch oven, Food, garlic, herbs, recipes, soup, summer squash, tomato, zucchini, tagged cooking, Food, recipe, recipes on October 25, 2010 | 6 Comments »
Tonight I wanted something light to go with open-faced chicken salad sandwiches. I had beautiful fresh zucchini from the garden, babied through our first frost with a blanket. I had cherry tomatoes but opted not to use them; instead I opened a can of organic diced tomatoes. This soup is so simple but so good. Add eggplant and you’d have ratatouille, but why not keep it simple for once?
Tomato-Zucchini Soup with fresh basil
- olive oil
- about 1/3 sweet onion, sliced with the slices cut into strips about a half inch to inch long
- 2 cloves garlic, minced
- two medium-sized zucchinis, cut into slices (or quartered lengthwise and then sliced if the zucchini is a bit bigger)
- 1 can of diced tomatoes, scant two cups
- optional: parmesan rind
- splash of cream
- finely shredded fresh basil, about 5-6 medium-sized leaves (okay to use dried, but it will change the flavor, and you’ll need to add it with the tomatoes)
- salt to taste
Sauté the onions in a bit of olive oil in a heavy bottomed pot, like a small Dutch oven. After the onion starts to soften and color, add the garlic and zucchini. Sauté until you get a little color on the zucchini. Add the diced tomatoes and about 3/4 cup water and simmer for about 20 minutes, letting the zucchinis soften a little. If you have a parmesan rind, feel free to toss it in during the simmering. Now add the splash of cream and the finely shredded basil. Add salt to taste. Serve hot.
Do you have a favorite simple soup, either for the remains of Indian summer or for winter warmth?
Copyright 2010 Ozarkhomesteader, including photograph.
Posted in chicken, chile, cilantro, corn, dinner, dinner, Food, frugal living, herbs, onions, organic food, peppers, peppers, recipes, soup, tomato, tagged dinner, Diy, economy, Food, recipe, recipes, soup on July 29, 2010 | 13 Comments »
If you’re trying to live frugally, try buying a whole chicken. A whole chicken has not only meat but the makings of wonderful stock, and the sum of its parts and the stock are worth much, much more than you’ll pay for the whole bird. This is one of the ways that we afford to buy local, organic chickens.
Making Your Own Chicken Stock
To make your own stock, you can roast the chicken whole or do as I did recently and cut it into pieces and parts for different meals. Then boil the carcass with aromatics like onions, garlic, celery, and herbs for an incredible stock to form the basis of soup and gravy–all for much, much less than stock-in-a-box and much tastier! The meat left on the carcass after you break down the chicken into breast, wings, and leg quarters will make superb soup meat. Take a few minutes really to pick the bones clean after you boil the carcass. Your pets will also love getting a piece of gristle to gnaw on! Just be sure not to give them poultry bones, which can splinter and choke them.
On a recent night we had stacked bean enchiladas on corn tortillas, but the star of the dinner was chicken tortilla soup, in essence a soup made of chicken leftovers and a handful of other ingredients.
Chicken Tortilla Soup
- half a chopped onion
- 1/2 – 1 sweet pepper, chopped
- optional: chile peppers, seeded and chopped (we used 5 jalapeno peppers, but then again we like heat)
- oregano, dried or fresh finely chopped
- chicken picked from a boiled or roasted carcass (or 1/2-3/4 cup shredded chicken from another source)
- about a quart of chicken stock
- cup of fresh chopped tomatoes OR can of diced tomatoes, drained (I used canned and drank the juice.)
- handful of corn (frozen if you don’t have fresh)
- crushed tortilla chips (as in the bits left in the bottom of the bag)
Saute the onion. Add the peppers and let cook a few minutes. Add the oregano, chicken, and chicken stock. Simmer to let flavors combine. Add the chopped tomato or drained tomato and corn. Stir to combine. Heat through and serve with garnishes.
- tortillas, slivered and toasted (spray with a little oil before toasting), or tortilla chips, crushed
- grated cheese
- sour cream or plain yogurt.
It’s hot, but my kitchen is not. Dinner is cool. Today’s dinner starts with gazpacho, a chilled tomato-vegetable soup, accompanied by shrimp salad in cucumber boats and beets. I’ll post the gazpacho recipe separately. Now I’ll share the shrimp boats basics.
I like these shrimp boats because they are chocked full of raw vegetables, and the boat shape can lure in even picky eaters. Serves two.
- 1/4 onion, finely diced
- 2 stalks celery, finely diced
- optional: fresh green peas or soybeans, if you have them
- 1/2-3/4 pound shrimp (good sized), cleaned and boiled until just cooked
- 1 heaping tablespoon mayonnaise
- 1 squirt (about a teaspoon) ketchup (trust me!)
- 2-4 tiny squirts Sriracha hot sauce
- 1 large, long salad cucumber
Mix together the onion, celery, shrimp, mayo, ketchup, and hot sauce. Add salt and pepper to taste. Peel cucumber if the exterior is bitter or coated with nasty wax. Cut the cucumber in half lengthwise to make two long halves. Using a spoon, scoop out the seeds. Now you’ve got a canoe! Fill it with the shrimp salad mixture, and you’ve got a shrimp boat.
Of course, you could substitute chicken salad, tuna salad, or salmon salad by adjusting your seasonings. For an appetizer option or a whole fleet of smaller boats for dinner, use pickling cucumbers and salad-sized shrimp.
Copyright 2010 Ozarkhomesteader. Short excerpts and tweets are within fair use as long as you provide a full URL and attribution to Ozarkhomesteader.
Posted in breakfast, cheese, chile, Cooking And Baking, eggs, Food, frugal living, herbs, leeks, onions, recipes, sausage, summer squash, tagged breakfast, cooking, Food, photography, recipe, recipes on May 22, 2010 | 6 Comments »
For years we’ve understood that we need to eat several servings of fruits and vegetables every day, but I know that even with our attempts at healthy eating we don’t always hit the target number. Breakfast is a great time to add more fruits and vegetables to your meal. Today we enjoyed vegetable-filled migas with a side of local, organic strawberries and local, organic yogurt. We’ve started the day a few servings of fruits and veggies ahead.
I first had migas on a trip to Texas a few years ago. My understanding is that migas evolved first in Spain and then in the New World as a way to use up leftover bits–crumbs, as migas means in English. Today we had migas with turkey sausage, although you certainly could make the dish vegetarian by leaving out the sausage.
- finely sliced onion (I used leek because I had it on hand and because I like the milder flavor with eggs)
- optional: turkey sausage
- sliced hot pepper (or sweet pepper if you have no tolerance for hot)
- sliced or chopped tomato
- optional: baby summer squash, sliced and cut into chunks
- fresh sage leaves, thinly sliced
- oregano, thinly sliced
- eggs, beaten with a splash of water
- cheese to garnish
- corn tortilla, cut into thin strips and then tossed with oil and baked until crispy (or fried)
sides: salsa, tortillas for wrapping
Begin by either toasting or frying the corn tortilla strips after tossing them with oil. Set aside, out of the oil, until you finish the rest of the dish. Saute the onion or leek and then brown the sausage, if you are using any. Add in the sliced chiles, and after everything has cooked a few more minutes, add the herbs, squash, and tomatoes. Last, pour on the eggs. If your pan was hot to start and you are using heavy cast iron, you can probably turn it off now and count on residual heat to scramble the eggs. Add salt and pepper to taste.Shred on a little cheese (cheddar, Monterrey jack) and spoon the migas onto serving plates. Sprinkle with tortilla strips. Serve with salsa and, if you want, tortillas for fork-free consumption. Eat. Enjoy.
Posted in beets, butter, cast iron, cheese, chile, comfort food, Community Supported Agriculture, Cooking And Baking, CSA, dinner, dinner, Food, frugal living, gardening, herbs, Italian, leeks, mushrooms, onions, organic food, organic gardening, pasta, red pepper, red peter pepper, sausage, sweet things, turkey, vegetarian, tagged dinner, Food, photography, recipe, recipes on May 19, 2010 | 2 Comments »
Regular readers know I’m all about using what we grow here, in season. Fortunately, some foods stay seasonal months after you’d think possible, such as the butternut squash that I picked in early November and kept in a cool room for winter, preserving it for our use last night. For dinner we ate roasted butternut squash, beets, onions, leeks, and shittake mushrooms served with Italian sausage and a sprinkling of goat cheese over a bed of whole-wheat fusilli pasta, cooked al dente. The roasted butternut squash and goat cheese almost melted in the pasta to create a creamy, chunky, buttery sauce. The beets provided glorious color and a caramelized sweetness. Fresh herbs and Italian sausage rounded out the dish. As always, we went organic with everything we could–in this case, everything.
Here’s what we used; you could change quantities to fit what you have on hand.
- 2-3 large freshly dug beets, rough parts peeled off and quartered
- 1 small butternut squash, peeled, seeded, and diced
- 1-2 leek bottoms, cleaned (sliced lengthwise) and sliced across the grain
- optional: 1 small, sweet onion, quartered and sliced (if you don’t have leeks)
- 1 teaspoon or so finely chopped or dried Italian herbs (rosemary, oregano but probably not basil for this dish)
- olive oil
- optional: splash of balsamic vinegar
- 1 cup or more of shittake mushroom tops, halved and then sliced (other mushrooms will work too, but you may want to alter the roasting time)
- 1/3 pound Italian sausage
- 1 sweet or hot Italian pepper (ours came from our garden by way of the freezer), sliced
- optional: red pepper flakes
- 3/4 – 1 dry cup whole-wheat fusilli pasta (or other hearty curly pasta that will retain its character in the face of other flavors)
Begin by preheating the oven to 375 degrees F. (You could go to 400 degrees F, but only if you are using more, smaller beets, and then you’ll need to reduce total roast time to 20 minutes.) Lightly coat the bottom of a heavy pan with olive oil and butter. (I used cast iron–big surprise, right?) Spread on your beets, squash, leeks and onions, toss them with the herbs, a little more olive oil, salt and pepper, and, if desired, the balsamic vinegar. (You can also save this ingredient for later or leave it out altogether.) Roast these vegetables for 20 minutes and then add the shittake mushrooms and roast for 10 more minutes. Meanwhile, brown the Italian sausage and crumble or slice it and then keep it warm with the red pepper slices. Pump up the heat with red pepper flakes if you want more spice. As the sausage and peppers cook, prepare the pasta in boiling water. Everything should be ready at about the same time–approximately 35 minutes after you started prepping the vegetables. Put the drained fusilli in bowls and then add the sausage with peppers and the roasted vegetables, tossed with balsamic vinegar if you didn’t use it earlier. Sprinkle the goat cheese on top. As you eat, the goat cheese and butternut squash will start to meld with the pasta.
Vegetarian option: substitute seasonal beans or seasoned garbanzo beans for the sausage!
Copyright 2010 Ozarkhomesteader. Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.
Today, after a few days away from the homestead, I picked a bounty of English peas. They were mighty tasty, even though all I did was a 1950s simmer in salted water with garlic and herbs.The only problem I see with a bounty of English peas is the apparent waste of the pods that are left after you shell. After reading that Darina Allen makes the ordinarily inedible pods into a pureed soup, I decided to use mine for a frugal pea-pod pesto for scallops.
The process is too simple to write it as a recipe. I had two or more cups of fresh English pea pods, peas removed. I started by sauteing crushed garlic in a little butter and olive oil. Then I added a little water to keep the garlic from burning plus the pods and the juice of half a fresh lemon and let everything steam. Next I pureed them. Then I strained them and added a little potato flour (about 2 teaspoons), a little milk (a splash), and about 1/4 ounce parmesan cheese and brought the mixture to a simmer to thicken it. I spooned it over scallops that I sauteed in butter and olive oil with sherry to deglaze the pan. I had visions of a bright green sauce, but that’s not really what I got. It was still tasty, and I’ll bet your pea haters will love it if you don’t confess the sauce’s origins. Here the scallops and pea-pod pesto are pictured with a baked potato, a pile of peas, and a salad of red romaine lettuce with diced figs, olives, and toasted slivered almonds.
Posted in Asian food, broccoli, cabbage, carrots, chile, cilantro, coconut, Cooking And Baking, CSA, dinner, dinner, eggplant, farmer's market, Food, leeks, mushrooms, organic food, organic gardening, pasta, peas, recipes, red pepper, red peter pepper, rice, seafood, shrimp, snow pea, soup, tagged cooking, dinner, Food, photography, recipe, recipes on May 12, 2010 | 6 Comments »
Tonight we had huge noodle bowls for dinner, relying on fresh produce and poultry from our back yard or Conway Locally Grown. These noodle bowls are packed with veggies, spice, and cooling coconut milk (which, alas, is not local at all). Unfortunately, after I planned the dish, I discovered that my neglected fresh ginger was no longer fresh, so I found other ways to get ginger flavor. If you have fresh ginger, by all means grate it and use it. Use a wok for this one-pot meal.
- 1/2 lb. boneless, skinless chicken breast, cut in half lengthwise and then thinly across the grain
- 1/4 cup Sriracha or homemade pepper sauce
- 2 tablespoons sherry
- 2 tablespoons extra-ginger ginger beer
- natural soy sauce
- walnut oil (or peanut oil)
- toasted sesame oil
- 2 small carrots, cut into pennies
- pickled ginger juice
- broccoli (garnish)
- pea pods (a couple of cups)
- big pile of shittake mushrooms, sliced
- 2 baby bok choy heads, trimmed and cut diagonally
- optional: splash of hoisin sauce
- 2 big pinches dried ginger
- 2 red peter or other hot pepper, seeded if you want, and then sliced thinly
- leek bottom, cut in half lengthwise, cleaned, and thinly sliced
- broccoli florets
- handful per person of prepared Thai rice noodles (like very white fettucini)
- 1/2 can to 1 whole can coconut milk (light okay)
In a good wok over high heat, pour in a little of the nut oil, add your carrots, and pour on a tablespoon or two of pickled ginger juice. Stir-fry the carrots until they get tender and maybe have a little caramelization on a few. Most of the liquid will have cooked off too. Distribute the carrots in the bowls you’ll be using for eating. Next, add a little toasted sesame oil, the snow peas, and a splash of soy sauce to the wok. You can add a splash of water too if you want, but make sure it all cooks down. Stir-fry the snow peas until they are tender. Portion them out in your eating bowls to one side.
Now it’s time to stir-fry the shittake mushrooms. Add a tiny bit of oil to the wok and toss in the mushrooms. The mushrooms will give up a little liquid; that’s good, as it will help them cook. Help them a little more by pouring in another splash of pickled ginger juice. Is most of the liquid cooked off? Out of the wok they go and into the bowls! Be sure to put them in the half where you didn’t put the snow peas.
Next toss in the sliced bok choy with a little more nut oil and some of that ginger juice. If you have it on hand, add a little hoisin sauce. As the liquid cooks down, find a spot in your bowls for the bok choy.
Next up are leeks and chile peppers. We just had a few florets of broccoli, so I added them in here. Same story–different verse. Use a little oil. Add a little more ginger juice if you think they need it. Add in the prepared rice noodles and stir-fry to combine. Plop in the bowls.
Now pour in 1/2 can to a whole can of coconut milk and heat until it gets bubbly.Distribute the chicken in the eating bowls and then pour on the coconut milk, which is now conveniently infused with all of the goodness that you stir-fried through the whole prep. Yes, we just used coconut milk to deglaze the wok.
Eat. Enjoy. Since we separated the elements as we stir-fried them and again going in the bowls, you can get a different mouthful of flavor each time you dive into the bowl and pull out a morsel. Use chopsticks for the most fun, with a soup spoon to get every tasty drop in the end.
This dish would be delicious with cilantro or Thai basil on top, but, alas, we had neither ready to pick right now. We also sometimes use Asian eggplant in this big bowl of yummy, but we don’t have that yet either. Feel free to substitute shrimp for the chicken.
What’s the largest number of local produce and protein that you’ve managed to get in a single dish? Do you cook a similar pan-Asian dish? Do tell!
Copyright 2010 Ozarkhomesteader. Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.
I hesitate to post this new recipe for fear of backlash (it’s much too easy!–so easy a grade-school kid can make it), but when the heat moves in, I like to get out of the kitchen fast, and this recipe will let you do that. It’s not a traditional cheese sauce with a white-sauce base, but it will be creamy, good, and versatile. You’ll need a one-cup microwave-safe measuring cup like Pyrex.
- one big butter knife-ful of cream cheese, a bit less than 1/4 cup
- about 1/4 cup milk (can add more later if needed)
- 2 tablespoons (or more if needed) of grated harder cheese like aged cheddar, swiss cheese, manchego, or parmesan–or a combo of cheeses like these. Do not use Monterey Jack, Mozzarella, or similar cheeses. They do not melt well.
Put the cream cheese in the measuring cup and pour on the milk. Microwave for 1 minute. Stir and stir with the butter knife to incorporate cream cheese. Microwave 1 minute more on low (30% power) and then let the mixture sit a minute or two if it’s not mixing well. Now stir in the grated cheese. Keep stirring. Microwave it again in 1-minute increments at 30% power and stir until all of the cheese is integrated and the mixture is really creamy. Use for a mac’n'cheese base, quick alfredo sauce, with jalapenos and salsa for queso–you name it! Dress it up with hot sauce, curry, or nutmeg and kirsch.
Posted in cast iron, chicken, comfort food, Cooking And Baking, dinner, dinner, Dutch oven, Food, frugal living, herbs, nature, onions, recipes, turkey, tagged dinner, family, Food, gardening, recipe, recipes, Thanksgiving, weather on May 10, 2010 | 2 Comments »
We’ve had more unseasonably cool weather. Today the temperatures struggled to get out of the 50s F, when ordinarily we’d be at least 80 degrees F for the daytime high. These cool temperatures make me rethink both kitchen and garden. Tonight for dinner, for instance, I served up a variation on Thanksgiving, with my treasured frozen turkey stock enriching both dressing and gravy, chicken leg quarters roasted with rosemary and apple cider (see below), green beans with onions and crumb topping, and cranberries cooked with apple cider and maple sugar. Ordinarily at this time of year, I wouldn’t be heating up the house with this much cooking, but the cool temperatures made it the frugal thing to do. I worked on cleaning out the freezer at the same time. And oh my stars, the whole house smells like rosemary and roasted poultry now!
In the garden temperatures like these make me wonder if I could plant another crop of lettuce. I know it’s risky, so I content myself that if I cut off the heads of some leaf lettuce and they grow back, we’ll have more than enough lettuce until hot temps make that crop untenable. I checked NOAA. Are we in a La Nina pattern now? I can’t tell. La Nina could change all of my garden plans, bringing extended spring to Arkansas summer.
Weather is why agriculture has always been a gamble and always will be a gamble. If you want to feed yourself (or a nation), you must always be prepared for the unexpected.
Roasted Rosemary Chicken Quarters
- 2-3 chicken quarters, skin on
- olive oil
- salt and pepper
- 3-4 large sprigs fresh rosemary
- 1/2 sweet onion, cut into slivers
- 1/2-1 cup apple cider (or 1/2 cup cider vinegar and 1/2 cup cider if you want to make gravy–see option below involving potato flour and whole-grain pastry flour)
Preheat oven to 325-350 degrees F. Salt and pepper the skin side of the chicken quarters. Heat enough olive oil to coat the bottom of a cast iron pan (with lid!) that’s big enough to hold your leg quarters, tightly. Brown the skin side of each quarter over medium-high heat, salting and peppering the non-skin side as you brown the other side. When the quarters are browned, turn off the heat, put the quarters non-skin side down on top of the rosemary sprigs. Spread the onions on top. Pour on the apple juice (and cider, if you want), and put on the lid. Bake for about an hour. The recipe is so simple, but the flavor and moisture in the chicken could not be much simpler.
If you want to make gravy with what’s in the pan, toss 1 tablespoon potato flour with about 1 tablespoon whole-wheat pastry flour with the onion slivers before you put them on the chicken. Toss on the flour mixture with the onions. When you pour on the cider, be sure to pour it over the onions, so that you moisten the flour. By the time you get done cooking, you’ll have gravy. Seriously, the gravy really is going to make itself.
By the way, this chicken works really well in a Dutch oven for camping! I won a Dutch-oven cookoff last fall with a similar recipe.
Copyright 2010 Ozarkhomesteader. All rights reserved.