Veggie Wednesday: Fiddlehead Ferns

Raw Fiddlehead Ferns

Fiddlehead ferns, so named for the shape they grow into, are a delicious addition to your spring vegetable repertoire. Similar in flavor to asparagus, with a slightly bitter finish akin to broccoli rabe, they have a wonderful texture and bite to them and have become something I look forward to each year.

Before you dive head-first into a patch of sprouting ferns, there are a few bits of information that will be beneficial to you.

Some fiddlehead ferns are classified as 'toxic' and supposedly the ostrich fern is the least so. The general consensus is that they can cause gastrointestinal upset if too many are eaten. I haven't had problems with them, though, so I feel that the ostrich ferns are just fine. Go easy if you're trying them for the first time just to be on the safe side.

One thing you don't want to do is forage for them yourself unless you are very skilled at foraging. Look at Whole Foods or local farmers' markets during the month of May and you will likely find decent specimens. They can sometimes come with a sort of covering on them that resembles very fine garlic skin, but brownish in color. Simply give them a good rinse in clear water and you should be good to go.

Cooked Fiddlehead Ferns

Although they can be eaten raw in salads, I've not done so, preferring the change of texture once cooked. If you boil them, do so for 5 to 8 minutes only, any longer renders them mushy and flavorless. I like them sauteed in butter and garlic with a bit of sea salt and a squeeze of lemon juice, but I've also had them in a quiche with ham and cheese. Gently coddled by the cooking egg and cream, they are kept from overcooking and still have a nice crunch not unlike that of a lightly cooked fresh green bean.

Quiche with Fiddlehead Ferns

Fiddlehead Quiche

1 c  milk
1/2 c  light cream
3   large eggs
1/2 t salt
1/4 t pepper
1 clove garlic-minced
2 T green onions-sliced
1 c  grated cheese-Swiss or Gruyere
18   fiddlehead crosiers, cooked
2 slices ham-chopped
grated nutmeg, to taste
1    8" pastry shell, unbaked

Beat milk, cream and eggs well. Add salt, pepper, garlic and onions.
Sprinkle half of the cheese in the bottom of the pastry shell.
Arrange fiddleheads and ham over the cheese.
Pour in the egg mixture, add the remaining cheese, and grate fresh nutmeg over the top.
Bake at 375 degrees F for 30 minutes, or until a knife inserted in the center comes out clean.

Whatever you do with them, don't limit yourself - they are really something everyone should try once and I promise you it's worth it.

Inspiralize the Spring with Tuttorosso Tomatoes

Light and Lemony Spiralized Veggie "Pasta" Salad

Springtime is time for lighter and fresher fare and there's no better and more fun way to incorporate fresh veggies into your diet than with a Spiralizer

Have you tried a spiral slicer yet? I have a small handheld gadget that should turn all my favorite veggies into spirals, but it hasn't worked so well for me. I purchased a fabulous Spiralizer (please do click to check it out!) and the difference is night and day - I mean, it's hard not to take every firm fresh veggie I have and run it through! This thing is sturdy and strong, easy to use and even easier to clean. There's no excuse not to eat your veggies when you have something this fun and simple to help.

The very best site for spiralizer recipes is Inspiralized, where Ali Maffucci conjures up the best and most delicious recipes using all sorts of spiralizing techniques - there's more to those 3 blades than you ever imagined! Not only is the website fabulous, Ali has also just published a cookbook of the same name filled with spiralized recipes you'll want to have on-hand. That's not all ... Ali has also developed her own spiralizer and right now until April 15th, Tuttorosso tomatoes is having a giveaway so you can win your very own Inspiralizer. 

Check out Tuttorosso Tomatoes on Facebook and ENTER TODAY for your chance to win one of 750 Tuttorosso aprons, one of 15 copies of Ali's cookbook, Inspiralized, one of 60 of Ali's custom Inspiralizers and a chance at the Grand Prize package that includes an Inspiralizer, a signed copy of Ali's cookbook, a Tuttorosso apron and a collection of kitchen gadgets all packed in a picnic basket. Great stuff!

Now for my own spiralized recipes featuring Tuttorosso tomatoes, a lovely light and refreshing "veggie pasta" salad perfect year-round, but especially delicious during the warmer months.

Light and Lemony Spiralized Veggie "Pasta" Salad
Serves 4
Ready in 20 minutes

Ingredients:

1/2 medium yellow squash
1/2 medium zucchini squash
1 teaspoon Kosher salt
Juice and zest of 1 lemon
1 clove garlic - minced
1/2 (28 ounce) can Tuttorosso Diced Tomatoes
1 can (15 ounces) cannellini beans
1/4 cup fresh Italian parsley - chopped fine
Fresh cracked black pepper - several turns or about 1/2 teaspoon
1/4 cup freshly shredded Parmesan cheese

Directions:

1. Wash squash and spiralize with Blade B. Put into a medium bowl and salt well,
2. Drain tomatoes and save juice and half the tomatoes for another use. Drain beans and add to tomatoes.
3. Drain squashes well - the salt will leach some of the juices from them. Once drained toss gently with tomatoes and beans.
4. Add lemon juice, olive oil, garlic, pepper and parsley and toss well.
5. Top each serving with Parmesan cheese.


*Please note I was given product from Tuttorosso tomatoes to help with this post. Any and all opinions are my own.

Mezzetta Make That Sandwich Contest

Pesto-Roasted Vegetable Sandwich

Who doesn't love a good sandwich? We've been eating sandwiches since the late 1700's and haven't slowed down at all. In fact, there are so many different combinations of sandwiches that it's impossible to catalog them all. I even tried to list as many fillings and breads as I could in my Summer Cooking 101 Part IV; Sandwiches post!

Whatever your favorite may be, consider adding Mezzetta products to your next creation. Not only are there so many different and delicious varieties, but the quality is so much better than other jarred condiments that I've purchased.

Another reason to love Mezzetta? The Mezzetta Make That Sandwich Contest. Not only can you make fabulous sandwiches with Mezzetta, you can share your own idea with them for a chance to WIN $25,000! Really!

Check out the sandwich recipes at the Mezzetta site to whet your appetite and get your creative sandwich juices flowing. Then, CREATE! Once you've created an award-winning sandwich, go back to the site and enter the contest!

So, what do I think is an award winning sandwich? This is my creation using Mezzetta quality products that I think is completely delicious and was a winner in my own home.

While I'm an unapologetic meatatarian, I often choose the veggie option for health reasons providing the carb count isn't too high. I thought this would be an excellent combo. Rather than roast the veggies in a bit of olive oil, I tossed them with Mezetta Pesto. Wow. What a difference! My youngest kids got their hands on this and didn't want to let go. The combination of sweet roasted veggies, briny Kalamata olives and garlicky pesto with smooth and tangy Provolone is just perfect. Use a knife and fork or cut into quarters to pick up with your hands.

Mezzetta and the perfect Pesto-Roasted Vegetable Sandwich

Pesto-Roasted Vegetable Sandwich
Serves 2
Hands-On Time: 10 minutes
Ready In: 1 hour

Ingredients:

1 small zucchini - sliced 1/4" thick
1 small yellow pepper cut into 1/2" strips
1/2 cup sliced red onion
1 small carrot - shredded - about 1/2 cup
2 whole wheat pitas
3 Tablespoons Mezzetta Homemade-Style Basil Pesto; divided
1/4 cup Mezzetta Deli-Sliced Roasted Bell Pepper Strips
2 Tablespoons Mezzetta Sliced Greek Kalamata Olives
2 slices (1 ounce each) Provolone cheese julienned

Directions:

1. Heat oven to 375 degrees F.
2. Toss zucchini, yellow pepper, red onion and carrot with 1 tablespoon Mezzetta Homemade-Style Basil Pesto. Use your hands! This is the best way to be sure each vegetable slice is coated well.
3. Spread veggies in a single layer on a baking sheet or double-thick aluminum foil. Roast for 35 minutes.
4. Add Mezzetta Deli-Sliced Roasted Bell Pepper Strips to roasting veggies and cook for another 10 minutes.
5. Spread each pita with a Tablespoon of Mezzetta Homemade-Style Basil Pesto. Top with roasted veggies.
6. Turn oven to BROIL.
7. Sprinkle veggie topped pitas with Mezzetta Sliced Greek Kalamata Olives and cheese.
8. Broil until cheese is melted and bubbly - about 5 minutes.
9. Enjoy!

*Disclosure: I received Mezzetta products for free. All opinions and views here are my own and are in no way influenced by Mezzetta.

Country Crock Casseroles - Easy Mac & Cheese Veggie Chicken Casserole and Giveaway

Winners! We have a winner and 5 Runners Up! Our Grand-Prize Winner is Gayle Daniel and the Runners Up will be notified via email about their prize! Thank you so much to everyone who entered and keep tuned for more great giveaways!

**************************************************************************

I'm very pleased to be working with Country Crock again sharing fabulous casserole recipes and hosting fun giveaways. If you don't already know, I'm also a Country Crock Correspondent so this chance to share with you was one I readily accepted.

First of all, I need to share this totally cute box I received with all the things I needed to prepare this first casserole and share the giveaway with you.

 From top to bottom, L to R: Top of box; inside the first lid; inside the second lid; the sides and back. Adorable, isn't it? My girls are currently playing "restaurant" with the box, but I have a sneaking suspicion it  make become a new home for some doll clothes.

This month we're sharing a recipe from Country Crock for an easy mac and cheese that you can change up any way your taste buds desire. I took this easy recipe and put my own spin on it. Try both and let me know what you think!

Use the original recipe to create your own version of Easy Mac and Veggie Chicken Casserole and make sure to share it here and on your favorite social media networks. Use the hashtag #CountryCrockCasserole so I can find you and share it, too!

This is the 8-inch, 1 quart capacity casserole dish that I'm GIVING AWAY. Look below for your chance to WIN!

Here's the original yummy recipe from Country Crock:

Easy Mac and Cheese Veggie Chicken Casserole

Ingredients:

4 Tbsp. Country Crock Spread, melted, Divided

1 cup 2% milk

8 ounces dry rotini pasta, Cooked and drained

2 cups diced cooked chicken

4 cups assorted frozen vegetables, thawed

2-1/4 cups finely shredded low fat cheddar cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Combine 3 tablespoons Country Crock Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8-inch baking dish.

2. Combine breadcrumbs, Parmesan cheese and remaining Spread in small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are toasted, about 30 minutes.

And this is my spiced up version using grilled chicken, Mexican crema, roasted poblanos and Cotija cheese:

Country Crock Spread, green peppers, Cotija cheese and cilantro - just a few of the ingredients for my spicy take on this delicious casserole.

Green Chile Chicken Mac and Cheese Casserole

Green Chile Chicken Mac and Cheese Casserole

Ingredients:

4 Tbsp. Country Crock Spread, melted, Divided

1/2 cup 2% milk

1/2 cup Mexican crema (or sour cream)

8 ounces dry rotini pasta, Cooked and drained

2 cups diced grilled chicken

1 1/2 cups frozen corn - thawed

1 cup roasted and diced poblano chile 

1 1/2 cups green pepper - diced

2 cups finely shredded low fat Mexican blend cheese or Monterey Jack

1/4 cup grated Cotija cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Cotija cheese

1 Tbsp. fresh cilantro - chopped fine

Directions:

1. Preheat oven to 400 degrees. Cook green pepper in 3 tablespoons Country Crock Spread until tender. Combine peppers and Spread with, milk, crema, rotini, chicken, corn, chiles and cheeses in an 8-inch baking dish.

2. Combine breadcrumbs, 1 tablespoon Cotija cheese, chopped cilantro and remaining Spread in small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are toasted, about 30 minutes.

Now, how to WIN!

Grand Prize for one lucky reader includes the following items:

·        Casserole dish

·        Country Crock VIP Coupon (good for one free product)

·        Recipe Card

Five runners up will receive: A Country Crock VIP Coupon. 

To enter: Pin this blog post to Pinterest including the #CountryCrockCasserole hashtag, and the URL to this post. If you do not have Pinterest you can choose one of the following alternatives to enter:

·        Tweet a link to you blog post using #CountryCrockCasserole

·        Post a link to your blog post on Facebook using #CountryCrockCasserole

Do all three and you'll be entered THREE times! PLEASE remember to include the URL of your Pin, Tweet or FB post in a comment here so I can make sure you're entered! This giveaway ends on July 8th at 12:01 A.M. Eastern Time. Good luck!

*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free.

Garden Frittata

Garden Frittata

Nearly every year since I began gardening my yard has been filled with zucchini, grape tomatoes and fresh herbs. One of the quickest and easiest way to use them up is in a frittata. Economical and fast, it's a favorite here and the ways to change it up are many. Whatever is growing in your garden or being sold at your local farmers' market is game here. Serve with a green salad and toasted bread for a delicious and frugal meal.

Garden Frittata
Hands-On Time: 7 minutes
Ready In: 10 minutes
Serves: 4 to 6
Printable Recipe

Ingredients:

6 large eggs
1 Tablespoon milk
3 Tablespoons freshly grated Parmesan
1 Tablespoon freshly snipped herbs - flat leaf parsley, basil and chives were used here
1 cup zucchini - diced
1 Tablespoon olive oil or butter
10 grape tomatoes - halved
salt to taste

Directions:

1. Prehat broiler and place rack 4-5 inches from element or flame.
2. Mix eggs and milk with a whisk until frothy. stir in Parmesan cheese and herbs.
3. Heat a 10-inch skillet over medium-high heat and add oil or butter. Toss zucchini into pan and cook for 3-4 minutes or until barely softened.
4. Add eggs and stir several times bringing the cooked parts to the top. Tilt the pan as necessary to keep the bottom covered in egg. Cook for 2 minutes until the bottom is just set and the top is still wet. Remove from heat.
5. Arrange grape tomato halves cut-side down across the top of the frittata.
6. Place pan under broiler and cook for 2-4 minutes keeping an eye on the frittata so it doesn't burn. Remove from oven.
7. Allow the frittata to stand for another 3-4 minutes to finish cooking before cutting in wedges to serve.

Veggie Wednesday: Pickles

Cold Pickles

It's been quite some time since I've posted for Veggie Wednesday, but recently I got the inspiration to do so from pickles I made for the first time.

Pickles aren't really hard to make,  but it's one of those things so easily bought that most people don't think about making them. The recipe and method I'll share is for a very fast cold pickle that doesn't have the depth of flavor of ones made with heated liquid. I'll be making more and changing the method, but for a start these were really good. They're very crisp and perfect with sandwiches.

I started with pickling cucumbers from a local farmers' market and fresh dill and garlic. Not much else, really.
I've come to learn that pickles benefit from a quick blanch in boiling water and also from boiling the brining liquid as well. I went cold on all fronts here and they turned out very good, but I can tell they would be better  using a slightly different method.

Cold Pickles
Makes 2 quarts
Printable Recipe

Two 1-quart canning jars, washed and dried well
10 small pickling cucumbers - washed and quartered lengthwise
Cold water
1/2 cup apple cider vinegar (I use Bragg's organic)
2 tablespoons Kosher salt
2 large springs of fresh dill
6 cloves garlic - roughly chopped
1/2 teaspoon red pepper flakes (optional)

Place 3 cloves garlic, 1 sprig dill, 1/4 teaspoon red pepper flakes, 1 Tablespoon kosher salt and 1/4 cup vinegar in the bottom of each canning jar. Stir until salt dissolved.
Add cucumbers, standing up and crowded (this won't hurt them) into each jar.
Add water to cover the cucumbers, leaving a 1/4" space at the top of the jar.
Add lids and set in refrigerator for at least 3 days.
I take mine out and shake them gently each day to keep the flavors distributed well.

Eggplant Spread

I'd noticed recently that I was eating far more bread than a person should. After all, what's not to love about the eggshell crisp crust and tender insides of a freshly baked French baguette? No one person needs to consume 18 inches of bread all by themselves, though, so I needed to scale back. This veggie-full spread, which is neither caponata nor ratatouille, but reminiscent of both and just as delicious, served on fresh zucchini rounds was just the ticket.

This recipe calls for tomatoes concassè. Just what is that? Here is a quick tutorial to help you understand the method.

Tomatoes concassè is peeled, seeded and chopped or crushed tomato. The easiest way to peel a tomato is to heat it briefly in boiling water. Follow the photos here and description below. (Click the photo to enlarge.)

1. Cut the core from a tomato and turn in upside down.
2. Cut a small 'X' in the bottom of the tomato and drop into boiling water for 30 seconds.
3. Remove from water and cool in ice water or very cold water. The heat will cause the peel to separate from the flesh of the tomato and the 'X' will aid in peeling quickly.
4. Remove the peel and cut the tomato in half crosswise.
5. Seed by gently squeezing the tomato, cut side down, over a bowl. Crush with your hands (as I did for this dish) or dice with a knife.

Eggplant Spread
Makes 6 cups
Printable Recipe

2 Tablespoons olive oil
4 cloves garlic - minced
1 cup red onion - chopped
2 small eggplants - diced
2 cups baby bella mushrooms - sliced
1 Tablespoon sea salt
6 plum tomatoes concassè
2 Tablespoons capers - drained and rinsed
1 teaspoon anchovy paste
basil, oregano and parsley - 1 teaspoon dried, each
1 cup pitted Nicoise olives
1/2 cup shredded fresh Parmesan


In a large skillet heat olive oil over medium heat and add onion and garlic.
Cook just until onions begin to sweat and are translucent. Add eggplant and mushrooms. Sprinkle salt over all and reduce heat to low. The eggplant and mushrooms will leach their juices and aid the cooking process this takes about 20 minutes.
Once eggplant is softened, add tomatoes, capers, anchovy paste, herbs and olives. Cook for another 20 minutes until all vegetables are soft and flavors are blended.
Remove from heat and stir in Parmesan cheese.
Serve hot or cold with your favorite dippers or bread.

Healthy Snack Options

I have to admit, when I think about snacking (or any food, for that matter) I don't usually consider fat content. If it's obvious, like lots of mayo or drowned in butter, I'll think twice, but the average day has me eating for flavor more than anything.

Most snacks that are low fat aren't very flavorful or interesting, especially the fat-free varieties. I adore vegetables, but apart from that, I tend to seek out snacks with too much fat - but not on purpose.

I had been seeing kale chips all over the place lately and decided to give them a try. They aren't anything new - in fact I found mentions of them several years old, but they seem to be a big deal right now. Along with kale chips I also made two snacks from my favorite legume - chickpeas. I made roasted chickpeas and a fat free 'hummus'. I can say for sure that each of these had so much flavor that I'll be making them again and again. See what you think.

Kale Chips

1) Kale chips are nothing but clean, dry kale leaves roasted in an oven until crisp. You can salt them or spray with olive oil before toasting, but I found that I really liked them just plain - and even better, my kids loved them! The two youngest got their hands on them and demolished an entire sheet tray! That's one awesome snack. These are totally fat-free if you toast them without olive oil and have a small amount of fat if you mist them first with oil.

Kale Chips

This is for one pound of kale, which makes several baking sheets of chips.

Printable Recipe

1. Preheat oven to 450 degrees F.

2. Wash kale and remove large stems and veins. Dry completely with a salad spinner or paper toweling.

3. Tear into bite-sized pieces and lay on parchment lined baking sheets. Mist with olive oil and sprinkle with sea salt - or leave plain.

4. Roast for 7 to 10 minutes and remove before they brown. Cool and enjoy!

You MUST tear these into bite-sized pieces unless you want a big mess each time you bite one. I made the mistake of leaving them larger and they fall apart when you bite into them.

Roasted Chickpeas

2) Roasted Chickpeas are so good. Garbanzos have a small amount of natural fat to them and there's no way around that, but you don't need to add any at all for this recipe. I used Moroccan spice from my Moroccan Spiced Beef Roast and Sweet Potatoes recipe and it was awesome. This was another one the kids couldn't get enough of ... me, either.

Moroccan Spiced Roasted Chickpea Snack

Makes 2 cups

Printable Recipe 

1 can chickpeas, drained
1 teaspoon garlic powder
1 teaspoon Kosher or sea salt
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Preheat oven to 450 degrees F.

Toss beans with seasonings and lay out on a parchment-lined baking sheet.

Roast for 45 minutes stirring every 15 minutes so they don't burn and cook evenly.

Check for doneness (they should be crunchy and not soft at all) and put back into the oven for 5 minute intervals if they are not ready).

Fat-Free 'Hummus'

3) I have a hard time calling this one hummus as it is missing a vital ingredient to hummus - sesame paste (tahini). It is very good as-is and, just like the chickpea snack, there is a small amount of natural fat. No matter, add whatever you like to this basic recipe to up the flavor if you like.

Fat-Free 'Hummus'

Printable Recipe

1 can (2 cups) chickpeas - drained

1/4 cup lemon juice

2 cloves garlic - minced

1 teaspoon Kosher or sea salt

Whir everything together in the blender or food processor until smooth. Serve with chips or crackers - or kale chips! I like this with some red pepper or green onion added in.

Caramelized Onion, Artichoke Heart and Goat Cheese Turnovers

Before I get to the recipe today, I have to let you know about a small article about me at The Meal Planning Mom. I was asked to send in a recipe for possible inclusion in one of the weekly menus at MenuForTheWeek.com, so I did. They liked it and are using it in this week's menu!

On to these delicious little turnovers. I had several spring vegetables on-hand that I was unsure what to make with. I finally decided on these handheld pies and they are far more delicious than I thought they would be.

Caramelized Onion, Artichoke Heart and Goat Cheese Turnovers
Makes 8 turnovers
Printable Recipe

10 cipollini onions - peeled and sliced
1 bunch green or spring onions - sliced
1 large shallot - sliced
2 cloves garlic - minced
2 Tablespoons olive oil
1 cup artichoke hearts in brine - drained and chopped
4 ounces goat cheese
1 recipe double-crust pie dough (I like pate brisee)
1 egg and 1 Tablespoon water beaten to make egg wash

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Roll dough to 1/8-inch thickness and cut into 8 circles 3-inches in diameter. Cover with plastic wrap and set aside.
3. Combine olive oil and all onions in a small pan - cook over a low flame until caramelized. This can take up to 15 minutes.
4. When onions are done, place a spoonful in the center of each pastry circle. Top with artichoke hearts and goat cheese. Brush the edges of pastry with egg wash.
5. Fold over and press to close. Brush each with egg wash and bake on parchment lined baking sheets until golden brown, 15 to 20 minutes.

The Soup

The soup I'm going to be sharing with you today is not just any soup. The recipe comes from my friend, Danny, the man to whom this marvelous concoction owes its existence to.

I made up a half batch of it today (and you'll see why I only made half - it's huge!) and the whole time I was putting it together I kept thinking that it seemed familiar, and it does. Back in the late 80's to early 90's (that's 1900's, kids) there was a soup that everyone in the world who was trying to lose weight made. It started with tomato juice and built up with veggies until it was a seething mass of who-knows-what. It wasn't bad overall, but it lacked any real flavor that would keep a person wanting more. It was rather bland, as soups go, and for all that was dumped into the pot, it really should have had more 'oomph' to it.

Enter Danny. I'll let you get the story in his own words in a moment, but - in a nutshell - he took a similar soup and morphed it into a very fusion-flavored thing that actually leaves you feeling full for longer than the requisite 30 minutes that other 'diet' soups give you.

This soup is a thing of legend among Dan's friends and acquaintances, and having not been shared until now, has been carefully guarded by Danny himself and I have been lucky enough to have him share it with me and then allow me to pass it on. I know there are people out there who have been waiting for this.

Without further ado - here's the scoop:

The story is that many years ago, my doctor put me on a very low sodium diet and, with my background as a sous in Philly, it got me back into cooking by necessity. I went back to complimenting flavors between acidic and sweet, savory and tart, etc.. Given that I needed something to fill me up, but not high-calorie, I started with a vibe of a "Hobo Stew," but without the meat. My brother had something similar in his fitness diet that seemed like a good idea, but I knew that I could blend some flavors in ways that would provide more flavor and health benefits. The idea was to take a big pot of water and start tossing fresh vegetables into it and see what happens. Personally, I use low sodium V8 and I like to toss in a few gulf shrimp at the end with a pinch of mozzarella cheese when serving, but it's great over rice, noodles or just plain, too.

Over the years, I found myself tweaking this without ever writing down what I'd done, but my doctor (who LOVES this soup, by the way) suggested that I offer the recipe to other patients online. The mix of sweetness, citrus, spicy, savory, and the ability to be seasonal made it right for anything from gumbos to curries to vegetable soup with barley so I began to cook it for friends as well. Once that happened, people began to demand the recipe and, given that I wanted to share it through someone I know and trust, I found my way to you.

I'm told that it needs to be shared and that's the nature of a good soup, I think. This, like so many soups, is one of those that gets better on the second and third days. My friends continue to say that my soup rocked their worlds and/or changed their lives (especially if they are patients of some specific care who all seem to be able to eat this with little modification), I'm very proud of this particular recipe. It is energizing, both filling and light at the same time, plus good for you. A cup in the afternoon, late at night, or as a meal in-and-of-itself. To me, it's just my soup.

Thanks mucho!!

d

No, Dan - Thank YOU!

Here's the soup...

Daniel East's Rock Your World Veggie Chowder
Most people THINK they may not like this...until they taste it. Don't look, just cook!

Printable Recipe

INGREDIENTS:

1 Lg bottle V8 juice (low sodium or regular ok)
2 cups water
4 med tomatoes diced
2 cups sliced oyster mushrooms
2 cups sliced shitake mushrooms
2 cups sliced portabella mushrooms
2 cups sliced button mushrooms
2 cups chopped or sliced fresh carrots
2 cup chopped broccoli
2 cup chopped cauliflower
1 cup chopped shallots
1/4 cup chopped fresh garlic
2 small cans black beans – drained (not black bean soup - if you have time to soak dried ones,
even better)
1/2 cup of finely grated fresh ginger
3 tbsp balsamic vinegar
3 tbsp fresh squeezed orange juice
3 tbsp Liquid Summer Hot Sauce - http://www.sauceboss.com
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp ground turmeric
1 tbsp ground black pepper
1/2 tsp ground cumin
1 tsp sugar or 1 pk Splenda®
NOTE: if you must add salt, use sea salt or kosher salt to taste.

WHAT TO DO:

• Using a 8 qt or larger pot, pour in the V8 & water with heat on HIGH.
• Add all veggies (except ginger) and bring to a rolling boil.
• Stirring often, continue boiling until foam begins to appear.
• Add the OJ, vinegar & black beans.
• Once mushrooms have reduced, add all remaining ingredients & continue boiling/stirring for 1 hr until veggies are tender.
• Reduce to a simmer and cover. Once it thickens (approx. 1 hr.), check seasoning for taste.
• Continue stirring and serve while hot.

NOTE: DO NOT add too much pepper as it expands when heated and may get fairly spicey!
ALSO: Each time you heat and reheat, the mixture thickens and continues to break down.
ADD ONS: Great over brown rice or with a little shredded cheddar, shrimp and/or meat, etc.

Copyright ©2003-2009 Daniel M. East. All rights reserved. http://www.danieleast.net

The Daring Bakers' Challenge: Strudel

*Disclaimer: These photos - oh, these photos - they are just awful. We don't have lighting set up indoors yet and yesterday was the rainiest, gloomiest day ever, so shooting outside was not an option. C'est la vie. Hoping you can still catch what was going on with lousy photography.


The May Daring Bakers’ Challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

We were allowed the option of whichever filling we liked, the real challenge being the making of the strudel dough. There were warnings galore about dough with holes and the difficulty of stretching the dough thin enough, so I expected trouble with mine.

I was pleasantly surprised at how nice the dough really was to work with. It was amazingly supple and stretched for me very easily. I did use the longer 'setting' time for the dough, more like 2 hours, and I don't know if that was what made it so easy to work with or not, but I liked it enough to do it again.

I chose a vegetable and cheese filling that I made with yellow squash, green peppers, scallions, mushrooms and Ile de France Supreme cheese. I sauteed the veggies in olive oil until they were well done and there was no liquid left. I topped the veggie mixture with cheese before rolling and the end result was delicious and fits in with Veggie Wednesday as well.

I chose olive oil for my oil and rather than use butter for the filling or top, I used olive oil then, as well.

Here is the original apple recipe that we were given.

Apple Strudel

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

The stretched dough - there were a few small holes, but nothing too bad, luckily.

Reading my daughter's homework through the dough.

The filling

Properly rolled strudel

'S' for strudel

Baked strudel

Veggie Wednesday: My Garden

It may be a healthy interest; it may be an odd fascination; it may be OCD - I don't know which, but I look forward to my daily morning walk to the backyard to check on (and often photograph) my garden. I head out in the morning to see what's grown overnight (yes, overnight!) and then head to the front of the house to check on the flowers' progress.

Every night before bed I water both gardens and look forward to doing it all over again the next day.

I've always been interested in the things we make or grow ourselves. I think growing up in the 70's had something to do with it. Everything we consumed came from somewhere else; a can, a bag, a box or a wrapper. Machines had taken over many jobs that had once been done by hand and crops from all over the world made their way into shiny plastic containers to be picked up, opened and dumped onto a plate.

One of the largest influences in my life was the Little House on the Prairie series of books. I devoured them over and over and stored away all those bits of information on how things were made "old school". Laura Ingalls Wilder did such a fantastic job of capturing and detailing the history of how things were done in the late 1800's and relaying it to her readers that I could probably live somewhere on a prairie or mountainside and not need a whole lot more than those books to help me along.

Once I was older and discovered how easy it was to grow things in a garden or a pot or make things like soap, I dove headlong into creating. I even made dresses for my girls completely by hand without the aid of a sewing machine. They weren't simple A-line togs, they had beautiful puffed sleeves and lined bodices. It took forever and surely contributed to my carpal tunnel, but I had to do it.

I feel the same way about my garden and the thrill each day as I see it progress is unequaled by anything else (except the creation of 7 kids - I had to overdo on that, too).

This is what my garden was "doing" this morning:

Tomatoes on the vine. Can't wait for these to be ready!

Green beans. These are always my bumper crop. We've harvested a lot already.

Two of the zucchini growing - and another blossom, ripe for the picking.

Little baby cucumber.

Renegade lettuce. The rest was already picked and this started growing again from the roots.

Veggie Wednesday: Linguine with Baby Spinach and Almonds

Linguine with Baby Spinach and Almonds

This is very reminiscent of pesto and so good even the two littlest at home with me at lunchtime today loved it! Simple and delicious.

Linguine with Baby Spinach and Almonds
Serves 2
Printable Recipe

1/4 pound linguine cooked al dente
1 cup baby spinach leaves - whole
1/2 teaspoon dried basil - crushed
1/2 clove galic - minced
1 tablespoon olive oil
1 tablespoon sliced almonds

Toss together until heated through and spinach is slightly wilted. Salt to taste.

Veggie Wednesday: Mushroom Stroganoff

Mushroom Stroganoff

I adore a good stroganoff and this vegetarian version is no exception. Mushrooms are just the right texture to replace meat in a dish that needs to stay rich.

I made this one with a brown sauce made from vegetable stock. I'll be posting about stocks in the next few days so you can check back for those recipes.

Mushroom Stroganoff
Printable Recipes

2 lbs mushrooms, cleaned and quartered (I used button mushrooms and Baby Bellas)
olive oil
1 clove garlic, minced
1 T shallot, minced
salt and pepper
red wine
brown sauce, as needed
sour cream, to taste
Cooked noodles or rice

Cook garlic and shallot briefly in olive oil and add mushrooms. Sauté until completely softened and liquid has evaporated. Push the mushrooms aside and deglaze the pan with a small amount of red wine, about 1/4 cup. Stir mushrooms and cover with brown sauce, 2 to 3 cups depending on what consistency you'd like. Stir well and add sour cream, 2 T to 1/4 c. Heat through and serve over rice or noodles.

Veggie Wednesday

The Lehigh Valley Vegetarians now has a website! If you live in or near the Lehigh Valley, Pa give them a look. Meeting announcements, veggie articles, tons of resources and a listing of organizations are all there in one spot. A truly great resource, a long time in the making, for the LV.

Also check out Eating Healthy Nutritious Food with the URI FEAST for a whole host of veggie friendly and healthy recipes and tips!

Jackie's website, The Vegan Diet, is full of real-life information and recipes that any "veggie" shouldn't miss!

This link is for my bean-loving veggie friends - BEANS - too funny not to share!

Veggie Wednesday: Retro

This recipe card is one of a collection I have that belonged to my late great-grandmother. Grandma died in 1974 just before her 90Th birthday. The 1930's then, when this card and many of the others in the collection was written, was mid-life for her. It was also the time of the Great Depression.

When grandma and grandpa weren't off in a foreign country doing missions work, they lived in the parsonage of whichever church grandpa was pastoring at the time. Grandpa was always there, wearing a clean, long-sleeved, white shirt with the sleeves rolled up and a pair of suspenders. At a moment's notice, he could roll down the sleeves, add a tie and a suit jacket and be ready to preside over any ceremony necessary. As my mother told me, "You have no idea how many weddings he performed right there in the parsonage."

Being a pastor in those days often meant being paid in food, which was not so bad an idea, really. Grandma would have to entertain quite a bit and extra food certainly helped. Meat was a real commodity, though, so recipes had to be adapted and worked around what a person could afford. Grandma never served anything, even Creamed Peas and Carrots on Toast, that wasn't pretty enough to photograph.

Creamed Peas and Carrots on Toast

This recipe reflects the life of a preacher during the Depression better than any other in that stack of recipes.

Creamed Peas and Carrots on Toast
As written on the card.
Printable Recipe

Take equal parts of cooked peas and carrots. Make a white sauce; using

1 cup milk,
2 tbs. flour,
2 tbs. butter,

Add white sauce to carrots and
Peas and return to fire and heat.
Pour over toasted bread.

Veggie Wednesday: Collard Greens

I know some people don't like greens at all, but I can't see what's NOT to love. Not only are they one of the greenest greens (which makes them really good for you-there's loads of calcium in these), they're inexpensive and versatile. This is my personal recipe for greens, but you could easily make it vegan (and healthier) by leaving out the bacon and adding a drop or two of Liquid Smoke. If you don't like the flavor of meat at all, leave out the Liquid Smoke and turn up the flavor with garlic and extra cayenne.

Gorgeous Greens!

Collard Greens
Printable Recipe

2 lbs collard greens
(I found some beautiful organic ones from Lady Moon Farms at my local Giant store)
4 slices of bacon - diced (optional)
1 small onion - sliced thin (also optional)
1 cup water or stock - chicken, vegetable-whatever you like
2 T apple cider vinegar
cayenne pepper, black pepper and salt to taste

Wash collards in several changes of water and remove the thick stems. I fold the leaves in half and rip the stem right out from bottom to top. Cut up or tear into bite-sized pieces. Set aside.

Cook bacon and onion together in a large pot until bacon is crisp and onions are caramelized. Add water or stock, vinegar and greens. Lid and simmer for an hour or more until the greens are tender. Add seasonings and serve up with cornbread!

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings
Printable Recipe

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

Vinaigrette
2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending
on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.
Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.
In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.
Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,
mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993

Veggie Wednesday: Earthbound Farms Cookbook

I recently received a copy of The Earthbound Farm Organic Cookbook, Food to Live By, by Myra Goodman with Linda Holland and Pamela McKinstry, from Lillian Margolin, an intern at Earthbound Farms. As soon as I had pulled the book from it's box, I started reading and couldn't stop. I even found myself reading it by candlelight that evening so I wouldn't disturb my infant daughter sleeping nearby.

I was captivated by the story of the young couple, Drew and Myra Goodman, living on a farm in exchange for property improvements, and selling raspberries to help pay the bills. Captivated because it's exactly the sort of thing I would do myself.

It's hard to believe that Earthbound Farms came from such meager beginnings considering just how large they are now. I think one of the most fun facts about them is that they were the first to introduce and sell pre-washed bagged salads. I don't know of anyone who hasn't purchased bagged salad, and it was neat to read that Earthbound Farms is where that idea was born.

This cookbook has quickly become one of my favorites, and I can see myself turning to it often. The recipes are fabulous--there is no ingredient so foreign that it can't be found--or at least a suitable replacement--nearby. The instructions are very clear and easy to follow and each recipe has a little history or fact written about it. That's something I truly appreciate, since the recipes in my own family cookbook all have a little something written about them. That extra makes the book very personal and also tells the reader that each recipe has actually been made, and loved, by the author, Myra Goodman.

The photos are beautiful and story-telling. This book is not just packed with over 260 delicious recipes, it's full of helpful tips and interesting facts; Myra's 'Four Food Choices I Live By' is something everyone should read, and heed. I also love that it's not just a cookbook, the story it begins with could easily stand on it's own.

A short time ago an acquaintance suggested I use 'X-Product' on my tomatoes, and I just nodded politely, all the while thinking, "WHY would I put a chemical on, in or near my food and then feed it to my family?" No thanks--garlic and marigolds planted near my tomatoes have provided all the protection I need. Reading this book has made me feel completely vindicated in my own gardening practices, which I didn't really see as organic until now.

This is one of the many, many wonderful recipes from Foods to Live By. I made this granola (which can also be purchased at the Earthbound Farms website) just before my oldest daughter took off on a camping trip. She and her friends loved it, as did the rest of my family. So we've eaten it straight up, as a cereal with cold milk, and as a hot cereal one morning. The only thing I did differently was to use chopped, dried apricots in place of the raisins; I love raisins, but I have a few 'raisin-haters' here.

Earthbound Farm's Famous Maple Almond Granola
Makes about 8 cups

4 1/2 cups (18 ounces) old-fashioned rolled oats (not instant)
3/4 cup (3 oz) shelled, raw, unsalted sunflower seeds
1 1/2 cups slivered or coarsely chopped raw almonds
2 tablespoons ground cinnamon
1 1/4 cups pure maple syrup, preferably Grade A Dark Amber
1/3 cup canola oil
1 cup raisins

1. position a rack in the center of the oven and preheat the oven to 325° F.
2. Place the oats, sunflower seeds, almonds and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil and stir until all the dry ingredients are moistened.
3. Spread the granola on a roughly 12 by 17-inch rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes, then stir it with a flat spatula. Let the granola continue to bake until it is light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.
4. Place the baking sheet on a cooling rack, add the raisins, and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn't get hard and it thaws almost instantly--just pour on some milk.

You can purchase your own copy of Foods to Live By from the Earthbound Farms website or at Amazon.com. If you love vegetables, if you're striving for a healthier body and earth, please pick up a copy of this cookbook, you'll come to appreciate and love it as much as I do!