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Posts Tagged ‘recipe’

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.

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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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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.

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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.

Gravy Option

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.

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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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It’s dessert time again.  Today’s dessert is carrot cake, perfect for using up the last of your winter carrot crop.  This rich cake is loaded with fresh carrots for good health, and apple sauce and buttermilk bring moisture without fat to the crumb.  Neufchatel cheese for the cream-cheese frosting gives all the flavor of traditional carrot cake without quite as many calories.  I also made this cake for today’s smaller families, in a 6-cup pyrex dish, about 6 inches by 8 inches at the widest point.   You could easily use a standard 2-quart Corning casserole dish if you have that instead.  And, as always, you can get all of these ingredients in organic form.

Cake ingredients and method

  • 1 cup whole wheat pastry flour (or 1/2 whole-grain oat flour and 1/2 whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-3 teaspoons cinnamon
  • 2 eggs
  • 1/3 cup apple sauce
  • 1/3 cup buttermilk of kefir
  • 1 cup sugar
  • 2-3 teaspoons vanilla
  • 2 cups grated carrots
  • 1/2 cup walnuts, chopped

Mix together the first four (dry) ingredients in a measuring cup or small bowl.  Now combine the wet ingredients in a medium-sized mixing bowl, starting by beating the eggs and then adding in the other ingredients, including the carrots.  Now stir in the dry ingredients and finally the walnuts.  Bake in a 350 degree F oven for 55 minutes.  If you use a toaster oven, reduce heat to 325 degrees, set the pan on a broiler liner on the lowest rack setting, and put a sheet of foil over the top, flat (not fitted). Let the cake cool thoroughly before frosting it.

Frosting ingredients and method

  • 2-3 tablespoons real butter, room temperature
  • 6 ounces neufchatel cream cheese (naturally lower fat), room temperature
  • 1 teaspoon vanilla (or a dash more!)
  • 3/4 cup confectioner’s (powdered) sugar

Cream together the butter and cream cheese.  Add the vanilla.  Gradually beat in the sugar, a few tablespoons at a time, until the mixture is smooth and creamy.  Spread it on the cooled cake.  Let the kids lick the bowl.

Mmmmmmm.  Carrots. In a cake.  With frosting.  Mmmmmm.

What’s your favorite way to sneak veggies into your family’s food?

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me via the comments if you would like permission to reproduce photographs.

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We grow a dozen or more variety of chiles–hot peppers–each year.  One mild chile that I’m growing this year for the second time is pasilla, also known as chile negro.  Pasilla bajio has a mild but smoky flavor and can be added to fresh salsas or dried and powdered for a mole sauce.  Mole is, of course, the distinctive savory Mexican chocolate sauce that, frankly, is pretty darn hard to find in our neck of the woods.  Last year I only had one pasilla bajio plant, but I am planning for lots more this year, so I hope I’ll have recipes to share this fall.  (I bought my seeds for pasilla bajio here.  No, the company’s not paying me.  I just like the seeds, plus the packages have beautiful art work.)  All chiles originated in the Americas, but they spread around the world like wildfire with the Columbian exchange.  As they spread, they diversified, each culture adapting them to specific use.

When you’re selecting chiles, think of the purpose and heat.  Hungarian wax peppers, for example, are relatively mild, and you can pick them at green, yellow, and red.  I like to use them fresh and cooked as well as pickle them.  Thick-walled jalapenos hold up for roasting.  Hatch or Anaheim chiles are large and relatively mild, making them ideal for stuffing and salsa.  Poblano peppers dry well for sauces.  Of course you could choose cayenne for red pepper flakes (although I like red peter for dried red pepper).  There’s an almost endless variety of Asian peppers.  You could also pick habaneros with their extreme heat and fruit essence, but, frankly, they are so hot that we are content to buy those on the rare times when we want their intense flavor.  Regardless of which peppers you pick, go for a little variety, and think of how you use peppers before you buy.

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