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Archive for the ‘mushrooms’ Category

We’ve been fortunate to find a couple of local shiitake mushroom sources, and I find that I want to use them as often as I can.  A few days ago I made a small frittata with fresh fruit for breakfast, although with  salad, this frittata could make a tasty Meatless Monday dinner.  (Frittatas are traditionally supper food.)

Frittatas are egg and vegetable (and occasionally meat) casseroles that you start on the stove top and finish in the oven, making them ideal for cast iron.  For this frittata, I began by sauteing several washed and sliced shiitake mushrooms (stems removed).  Then I added two sliced tomatoes, three chicken eggs beaten with a little water (just a splash!),  and finally grated smoked gouda (less than an ounce) on top.   Finish the frittata in a warm oven (375 degrees F) for about 15 to 20 minutes.Cut into wedge slices as is, or flip the frittata and slice it that way.  Do you want a little more flavor?  Try adding snipped chives.

Frittatas are only limited by your produce and your imagination.  Do you have yellow squash or zucchini?  Saute it and then add your egg.  How about sun-dried tomatoes in the winter?  Try them.  The texture of sun-dried tomatoes with a smoked cheese is reminiscent of bacon.  Just remember to start with the items that need to be sauteed and save your eggs and, if you use it, cheese for last.  For dinner, try a leafy green salad as a side instead of the summer fruit.

Copyright 2010 Ozarkhomesteader, including photographs.  All rights reserved.

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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
  • butter
  • 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.

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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.

Ingredients

  • 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)

Method

Begin by marinating the sliced chicken in the Sriracha, sherry, ginger beer, and a splash or two of soy sauce.  While the chicken gets nice and spicy, prep your vegetables.

Wait–where are the snow peas?  Oh, here they are!

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.

Last is the chicken.  Taking care to get chicken but little marinating liquid, add the chicken to the wok and stir-fry until the liquid is cooked down.

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.

Variations

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.

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Previously I posted a recipe for a traditional pizza with a whole-grain crust.  Today’s recipe is a deep-dish pizza in a cast-iron fry pan, although you could use a standard pie pan if you want.  I was inspired to create this pizza after we got some great local shiitake mushrooms and some wonderful tomatoes for slicing along with really good raw milk cheddar.  The dough produces a consistence much more like bread than the previous recipe that I posted, thanks to more gluten and a little oil.

Begin by making the dough, so it can rise while you prep everything else.

The Dough

  • 1 tablespoon yeast (less, like a teaspoon, if you have all day for the dough to rise–if you want pizza in an hour or two, use the full amount)
  • ½ cup warm water
  • 3/4 cup + 2 tablespoons whole-wheat flour
  • 2 tablespoons wheat gluten
  • pinch of sugar
  • pinch of salt and/or Cavender’s Greek Seasoning
  • optional:  dried oregano, thyme, and rosemary
  • 1 teaspoon to 1 tablespoon olive oil

Dissolve the yeast in the warm water, at about  bath-water temperature.  If it feels like good bath-water to you, the yeast will like the temperature too.  Let the yeast hang out in their bath for a few minutes and then add the remaining ingredients.  You can make this dough in no time if you use a food processor, but your hands will work fine too.  In a food processor, you know you’re done when the dough forms into a ball.  Do not over-process!  Now put the dough in a well-oiled bowl more than twice as big as the dough ball, cover lightly, and set aside until the dough is almost doubled.

Toppings

  • Canadian bacon (we used nitrite-free turkey bacon), cut into quarters
  • thickly sliced shiitake mushrooms, 1-2 cups
  • thinly sliced tomatoes, at least 2 tomatoes–you could also use one can of good tomatoes, drained, whole so you can slice them yourself, otherwise the chunkier the better
  • mozzarella and sharp cheddar cheese, about 2-3 ounces, shredded

Preheat the oven to 400 degrees F.  Clean and slice the shiitake mushrooms.  In a 10-inch cast iron skillet on the stove top, lightly brown the mushrooms in a little olive oil to release some of the mushrooms’ liquid.  Now remove the mushrooms, add a little more oil, and lay the tomato slices out evenly across the skillet.  Bake the tomatoes for 15-20 minutes to get them to release their liquid.  Turn off the oven if you want.  Now remove the skillet from the oven, set aside the tomatoes (drink any juice they leave!), re-oil the skillet, and let it cool for a few minutes.

Meanwhile, flatten out the dough ball on a lightly floured surface, until the dough is about ten or eleven inches around.  Let the dough rest and rise a bit more while the cast iron skillet cools so that you can comfortably touch it.  Now gently fold the dough in half and transfer it to the skillet and spread it to within a half inch or so from the edge. Preheat the oven to 450 degree F now while the dough rises in the skillet.  Once the dough is puffy again, put the skillet in the oven and let the dough bake by itself for about 15 minutes on the upper oven rack.

Take out the skillet and add the toppings, starting with the meat, then a tiny bit of cheese, then the mushrooms, then most of the cheese, then the tomatoes, then the rest of the cheese and Italian herbs (oregano, rosemary, thyme, basil). Increase the oven temperature to 500 degrees F and bake the pizza for about 15 minutes on the top rack again, until the top is browned.  Check for overly juicy tomatoes periodically.  Should the tomatoes still be producing juice, you can lift the edge of the pizza to let the tomato juice drain underneath.  It will start to bake off as soon as the juice hits the hot skillet, and it’ll give your crust a nice flavor too. Let the pizza cool for a few minutes to help the cheese set up, and then cut the pizzainto wedges using a bread knife or pizza wheel–or both, as we did, using a wheel for the middle and the bread knife for the edges.  Eat and enjoy!

Of course, you can choose any toppings that you want, but we think heartier toppings work best with such a thick crust.  Some of the Chicago pizzerias where deep dish originated use a whole disk of cooked sausage as the base of toppings.  You can even get seafood in a garlicky white sauce with few or no tomatoes.

Do you make deep-dish pizza at home?  What are your favorite toppings?

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please ask for permission to use photographs.

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A few weeks ago, a reader asked me to post my whole-wheat pizza recipe.  Truth is, I don’t have a single recipe.  I have several. You see, we live where no pizza place will deliver, so if we want pizza, we have to make it. Today I’m going to share with you a recipe for a crisper-crust pizza. This will make a round about 13 inches.  I also ordinarily use my home-canned marinara sauce on my pizzas, but you’ll have to wait for summer to get that recipe, so I’m going to give you an alternative sauce.  This pizza has really traditional toppings, so it should have familiar tastes for a family that is transitioning to healthier, homemade food.  You can get all of the ingredients for this pizza as organic products or at least those produced without chemicals.

makes 8 generous slices

The Dough

  • 1 tablespoon yeast (less, like a teaspoon, if you have all day for the dough to rise–if you want pizza in an hour or two, use the full amount)
  • ½ cup warm water
  • 1 scant cup whole-wheat flour
  • 1 tablespoon wheat gluten
  • pinch of sugar
  • pinch of salt and/or Cavender’s Greek Seasoning

Put the water and yeast in a food processor.  Pulse to combine.  Add the flour and other dry ingredients.  Process just until the dough pulls into a ball.  You can easily make this dough without a food processor.  Just work in the flour with your hands and knead for about ten minutes. Put in a bowl coated with olive oil, turn dough over to coat with oil, and put in a warm place to rise.  When it’s doubled in size and an indentation you make with your finger  no longer refills quickly, it’s ready.

The Toppings

  • 1 small can tomato paste (you’ll have a few tablespoons left)
  • 1 tablespoon total dried oregano, rosemary, and thyme
  • 1 teaspoon crushed fennel seed
  • about 3 ounces fresh mozzarella cheese
  • 2 spicy Italian sausages (we use chicken), cooked whole and then thinly sliced
  • 8 large portobellini mushrooms, sliced and lightly sauteed in olive oil to release their liquid
  • 8 good pitted black olives, sliced in half
  • 1 ounce (about 1-inch cube) real parmesan cheese, grated finely

Heat the oven to 450 degrees, and put your pizza pan in the oven. (Yes, a pizza stone works really well for this recipe.  Unfortunately, my largest, narrow-rimmed cast iron fry pan is only 12 inches, so the dough would be thick on it.)  Punch down the dough and then gently work it to the 13-inch size on a bread board sprinkled with corn meal.  Now take the hot pizza stone out of the oven, sprinkle it with corn meal, and transfer the shaped dough to it.

Spread all but a couple of tablespoons of the tomato paste on the dough (lightly, not too much!) and sprinkle on the herbs and fennel seed. Cut the mozzarella in slices and place around the pizza evenly.

Now lay down  the sausage, followed by the mushrooms and olive halves. Now use a fine grater to cover everything with the parmesan cheese.If you use a really fine grater, a  single ounce of cheese goes a long, long way. Pop the pizza stone in the hot oven (450 degrees F) and bake for 10-12 minutes, more or less depending on the consistency of your oven.  When the pizza is getting brown on top, take it out. Let it sit a couple of minutes and then slice it.   Eat.  Enjoy.

Does this pizza look good to you?  Are you interested in more pizza recipes?  Try one of my deep-dish, whole-grain pizzas baked in a cast-iron skillet!

Copyright 2010 Ozarkhomesteader.  Short excerpts and tweets with full URL and attribution to Ozarkhomesteader are welcome.  Please contact me for permission to use the photographs.

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Barley is a superb grain that health experts have been touting among the healthiest foods you’re probably not eating.  (Coincidentally, I found this reference that popped up yesterday.)  I like barley’s nutty flavor and have since I first tasted it, but I don’t always remember to include it in my meal planning.  Tonight, though, we’re having a risotto-style barley with carrots and celery.  My husband says you could easily pass this dish off to non-barley eaters as “rice on steroids.”

2 good-sized servings

  • 1/3 cup pearled barley
  • 1 to 2 cups water, mushroom broth, or chicken broth (I’m using mushroom and chicken broth)
  • 1/3 cup finely chopped carrots
  • 1/4 cup celery
  • optional:  shitake mushrooms, chopped
  • pat of butter
  • a little olive oil

Begin by sauteing the carrots and celery (and optional mushrooms) in the butter and oil for a couple of minutes.  Now add the barley and let it cook a couple of minutes, stirring regularly.  Now add 1/3 cup liquid.  Stir, cover, and reduce heat.  In a few minutes, add another 1/3 cup liquid and repeat the process.  Continue adding liquid until you’ve got the creamy consistency that you want.  Add salt and pepper to taste.  Eat.  Enjoy.

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