Tag Archives: #food

Date Nut Bites

Posted on January 23, 2013 | 2 Comments

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  Hello Fiercely Fresh readers! My name is Lauren and it’s awesome to be back guest posting for my mom. When my mom asked me if I wanted to share a recipe while she was away, she left specific instructions for me to do something healthy. This month is the time for healthy eating (you know, New Years resolutions and all.) Originally I was going to rebel and post some outrageous cake from the amazing vintage cakes cookbook I got for Christmas this year, but I decided to be a good daughter. 

  Let me share a little something about my kids. More specifically my son. They eat three meals a day and snack like I starve them. This boy eats more food than me and sleeps 13 hours a night. I swear he wakes up every day a half and inch taller. I’m always on the look out for quick, healthy snacks that will fill them up. Thats why these date nut bites are perfect.

  As an added bonus there are only three ingredients and this might be the easiest recipe you ever make. The end result is a delicious, sweet snack that leaves you satisfied.

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 Ingredients:

1 pound pitted dates 

1/2 cup walnuts

1 cup coconut, preferably unsweetened

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  Place pitted dates and walnuts in a food processor and puree until smooth.

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  Take 1 tsp of the date/walnut mixture and roll into balls.

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  Place the coconut on a plate. Roll the balls in the coconut to cover the entire outside of the balls.

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  Enjoy! 

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triple ginger cookies

Posted on December 19, 2011 | 2 Comments

These cookies are not for the faint of heart…they are heady, complex, and spicy with three different kinds of ginger-fresh, ground, and candied-so if you don’t like ginger, it’s probably not for you.  However, if you love ginger like I do, then these cookies won’t disappoint.

They are labor intensive, and if they weren’t my favorite winter cookie, I probably wouldn’t bother.  At a time of year when gingerbread and ginger cookie recipes abound, these are a different sort.  The bite of the cookie is complemented by the lemony frosting.

triple ginger cookies

2 1/2 cups all-purpose flour

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. baking soda

1/2 tsp salt

1/4 tsp white pepper

1 1/2 sticks unsalted butter, softenend

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/4 cup molasses

1/4 cup candied ginger, minced

1 Tbsp fresh ginger, minced

turbinado, or raw, sugar

icing:

2 cups powdered sugar

2 Tbsp powdered egg whites

1 Tbsp milk

zest of 1 lemon

Juice of 1/2 lemon

Whisk flour spices, soda, salt, and pepper together in a bowl, set aside.  Cream butter and both sugars with a mixer until smooth.  Add egg, beat until incorporated into butter and sugars.  Add molasses, candied ginger, and fresh ginger.  Gradually add flour mixture, mixing until just combined.  Chill dough until slightly firm, about an hour.

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Scoop or roll dough into large balls, approximately 2 1/2 inches. Coat with turbinado sugar and place on cookie sheet, spacing  about 3 inches apart.

Flatten the balls with the bottom of a measuring cup.  Keep some water in a slightly larger measuring cup or a shallow dish.  Dip the cup you are using to flatten the balls in the water  every 3-4 cookies or you will want to kill me the cup will stick to the dough.

Bake 15-18 minutes, or until set.  Let cookies cool for 5 minutes before transferring to a rack to finish cooling.

Whisk all ingredients for the icing together until smooth, then spread approximately a Tbsp of icing on each cookie.

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on being thankful…

Posted on November 25, 2011 | 2 Comments

Not to be a Debbie downer, but consider yourself  lucky if you are off for Thanksgiving.

I have to work…my choice.  A trade off so that I can be home on Christmas and New Years Day.   It’s left me feeling a little sorry for myself as the holiday draws near, my husband’s short work week grinds to a halt, and he prepares to take our kids to his parents’ house in Cambridge for a Thanksgiving overnight visit while I stay behind.

So…

What have I done this week to console myself, you ask?

-I’ve done this to my house,

 

 

 

 

 

 

-I’ve listened to this while I’ve done the above mentioned,

 

 

 

 

 

 

-I’ve indulged in a bit of this,

 

 

 

 

-I’ve contemplated some of our nuttier holiday traditions

More Cow Bell!

 

 

 

 

 

 

 

 

-I visited this (put on by the hospital where I work)

 

 

 

 

 

and I’ve made myself some comfort food!

Sadly, last week was also the last farm box pickup of the season.  Our take home bounty was overflowing thanks to R.J. Calder and the rest of the generous folks at Breezy Willow Farm.  In addition to the usual assortment of seasonal vegetables, we scored fresh eggs, apple cider, fresh baked bread, and three varieties of apples.

This dish is adapted from a recipe by Heidi Swanson in her book, Super Natural Every Day.  The addition of smoked Gouda makes it creamy, and a variety of mushrooms deepens the flavor to makes it more rich and intense.

I hope that you will try this recipe with the addition of some leftover turkey.

wild rice and mushroom casserole

3 Cups cooked brown rice, or combination of brown/wild rice (I use the brand pictured, so that I don’t have to cook two different kinds of rice separately)

2/3 cups smoked Gouda, shredded

8 ounces mushrooms, chopped-I used a mixture of baby portobello and shitake

1 cup cottage cheese

1 medium yellow onion, finely chopped

3 cloves garlic, minced

2 eggs

1/2 cup plain Greek yogurt

1 tsp whole grain dijon mustard

1 tsp sea salt

4-5 sprigs fresh thyme or tarragon

Preheat oven to 350 degrees.  Prepare casserole dish with butter or olive oil to keep the casserole from sticking.

In a large bowl, whisk together eggs, cottage cheese, yogurt, and mustard.  Set aside.  Heat olive oil in large.  Add chopped mushrooms and cook 4-5 minutes until water starts to evaporate, stirring occasionally.  Add onion and cook until translucent, about 3 minutes.  Add garlic and continue to saute the mixture another 1-2 minutes.  Mix mushroom mixture into the cottage cheese mixture.  Add salt and 1/3 cup of the smoked Gouda and mix well.  Pour into prepared dish.  Sprinkle the remainder of the cheese on top.

Cover tightly with aluminum foil and bake for 30 minutes.  Remove foil and bake an additional 10-15 minutes uncovered.  Top should be lightly golden and slightly darker around the edges.  Remove from oven and top with leaves from thyme before serving.  Serve with additional shredded cheese, if desired.

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maple-glazed cornish game hens

Posted on November 2, 2011 | 2 Comments

Still recovering from a string of cooking mishaps.

It started with the apple tart oven fire incident (honest-this is the last time I’ll bring that up) and it seemingly hasn’t let up.  A couple of examples:

Taking a trip to the local Honeybaked Ham store to buy a fully cooked smoked turkey breast, only to take it out on Halloween day to make smoky white chili and realizing it had a brown sugary coating on it just like their trademark ham.  Really, when I tried it it tasted more like ham than turkey.  Before you say “why would you NOT think it would taste like that coming from that particular store?”  let me tell you that a business acquaintance of my husband’s sent us a smoked turkey from the Honeybaked Ham Company last year for Christmas and, while I initially was skeptical, it turned out to be a darn fine juicy bird (without the trademark sugar coating) and resulted in some fabulous pot pies stored away for wintry nights.  Last minute poached chicken was a stand in for the chili.

Then there was the day I slightly overbaked granola, setting the usual fear of the smoke alarm going off into motion.

It really wasn’t burnt.  Okay, maybe bits of it were.  My husband still loved it.  He loves all things crunchy, slightly burnt or not.

This called for a simple, no fail dinner.  Some simple comfort food I couldn’t mess up.  Cornish game hens look pretty impressive simply roasted.  My son was delighted to have his own tiny succulent bird on his plate.

I prepared these on a rare day in October when the temperatures were freezing and all manner of precipitation was falling from the sky.  It’s very unusual for it to snow here before January and it was a welcome day for staying in pajamas, building a fire in the fireplace, and watching movies.

This would be good with any sort of root vegetable such as potatoes or parsnips.  I happened to have carrots and turnips from the farm box.

maple roasted cornish game hens

2-3 Cornish game hens

1/4 cup pure maple syrup

1 tsp ground cumin

3 teaspoons olive oil

4 cloves garlic

sea salt and fresh ground black pepper

6 sprigs fresh thyme, or 1 tsp dried thyme

1-1/2 pounds root vegetables:  Onion, carrot, turnips, parsnips, potatoes-cut into bite size chunks

Preheat oven to 450 degrees.  Using kitchen twine, tie hen legs together and tuck wings underneath.  Place hens on a shallow rimed baking sheet.  Rub with 1 tsp olive oil and season with salt and pepper.  Mix maple syrup with cumin in a small bowl until well blended.  Season syrup mixture with salt and pepper.

Brush hens with maple syrup mixture.  Toss vegetables with 2 tsp olive oil, garlic, and thyme.   Scatter on baking sheet around hens.

Roast in oven until golden brown and thermometer inserted into the thickest part of the thigh measures 165 degrees, approximately 105-115 minutes.  Remove from oven twice during roasting and baste with remaining maple syrup mixture.  Remove from oven and let rest for 10 minutes before serving.

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how I almost burned my house down making an apple tart

Posted on October 12, 2011 | 5 Comments

Pretty excited about all the apples in the CSA box each week.  The only thing is that I am generally the only one (and, on occasion, my son) in my house that eats them.  I love apples.  I really do. But I can usually only polish off the proverbial one apple per day.  So when I receive ten apples in one week’s bounty…well then, that calls for dessert!

Dessert and, if you are unlucky like me, an oven fire.

Yep, you read correctly.  As my husband said afterward, glad to know the fire extinguisher works but didn’t think we’d actually ever have to use it.  I prepared and baked the tart on a flat cookie sheet.  As the butter melted and the juices from the apple started to flow, it dripped (poured really) down into my gas oven.  As flames crept out of the side, my shouts to my husband to get the fire extinguisher caused the kids to come running.

The fire was extinguished, the oven turned off, and the tart sat in the oven covered in a layer of thick, gray chemical dust.  Slider and front door propped open, the dust-filled smoke billowed out of the house until it dissipated.  Before it had even cleared, both kids had spread the drama by texting their friends.  I hadn’t even had a chance to swear them to secrecy!

Learn from my lesson.  Use a cookie sheet or jelly roll pan with sides to avoid a mess or, worse, a fire hazard.

apple tart

One sheet puff pastry dough

4 firm, tart apples (such as granny smith)

1/2 cup sugar

4 Tbsp cold unsalted butter, diced into small pieces

1/2 cup apricot jelly

2 Tbsp Grand Marnier liquer (you can substitute rum or water, if you don’t want to use alcohol)

Preheat oven to 400 degrees.  Line a cookie (with sides!) with parchment paper.  Roll out your puff pastry to about 10 x 14 inches.  It doesn’t have to be a perfect rectangle. Place the puff pastry on the parchment paper.  There are two ways to prepare your apples.  First is to cut them in half through the stem and remove the core with a sharp knife.  Peel the apples and slice them into thin wedges approximately 1/4 inch thick.  The second is to core and section your apples like I did, using one of these.  Peel and then slice your sections thin.  Starting in the middle of your pastry, lay the apples diagonally in a row from corner to corner, slightly overlapping them.  Continue laying the apples diagonally on either side of the center row until you reach the outer edges of the pastry.  You may have to cut a few slices of the apple to make it fit in the corner.  Sprinkle the 1/2 cup of sugar over the apples and dot with the diced butter.

Bake for 45-60 minutes, until the pastry is brown and the edges of the apples begin to brown, rotating the pan halfway through during baking.  Remove from oven.  Heat apricot jelly with 2 Tbsp Grand Marnier until thin.  Brush the entire tart with this mixture.  Allow to cool and serve warm or at room temperature.

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grilled stuffed peppers

Posted on August 9, 2011 | 2 Comments

Have you been grilling much this summer?

Even though we purchased a brand new gas grill this year, I have to admit that I have not. Sure, the usual stuff makes it on there during a cookout-burgers, a beautiful piece of salmon, the occasional hotdog; but even that happens more infrequent since I’ve joined the farm co-op.  I’m only just starting to venture into the world of grilling things other than meat.  This recipe combines the best of both worlds.  Beautiful green peppers, charred slightly tender and flavorful from the grill with a meat stuffing.

Both my sausage and my beef were from my local farmer.

grilled stuffed peppers

1/2 pound breakfast sausage, ground or links with casing removed

1/2 pound ground beef

1 cup cooked brown rice

2 eggs, beaten

1/2 cup minced fresh parsley leaves

1/2 cup minced onion

1/2 tsp salt

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

3 green peppers

Combine the sausage, ground beef, rice, eggs, onion, parsley and spices together in a bowl.  Cut the peppers in half through the stem and remove seeds and membranes.  Fill each pepper with meat mixture.  Mound the meat no more than 1/2 inch over the top edge of each pepper.

If you own a gas grill, turn burner(s) on medium only on one side of the grill.  If you use charcoal, build a fire off to one side.  Cook pepper side down on the cooler side of the grill until the pepper is charred and soft, about 15 minutes.  Turn the stuffed peppers over and cook on the hotter side of the grill for about 5-10 minutes until browned and cooked through.

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salsa casi famoso

Posted on August 5, 2011 | 4 Comments

After logging up approximately 1, 700 road trip miles in a white Mustang convertible on our recent road trip to northern California and Oregon, we are home and feeling renewed and rested!   We began and ended our trip in Redding, California at the home of my lovely aunt.  When we rolled into her driveway after driving, hiking, driving, and hiking more for seven days, she greeted us with fabulously cold margaritas. They were so refreshing and delicious that every time my husband’s eyes met mine he would mouth something like “we HAVE to make these” or “this is my new favorite drink”.   It turns out she got the recipe from my older brother, who in turn got it from the Border Grill in Las Vegas.  We both agreed that the margarita begged for pairing with my almost famous salsa.

Feeling badly that my husband had to get up to go to a meeting at 8:30 this morning after we finally made it home from the airport at 2 am, I found myself making a trip to the grocery store for a bag of limes and making a batch of simple syrup to have “vacation cocktails” and homemade salsa waiting when he got home.  I acquired three wonderful tomatoes in this week’s csa box, adding them to the few on my plant that had ripened in our absence.

Recreating this salsa recipe so that it could be…well, recreated, was a bit of a challenge.  I’ve been making it for about 25 years and it’s a little different each time.  Sometimes, I add tomatillas.  I’ve been know to make it with organic, canned,  diced tomatoes when fresh are out of season.  I like it spicy; however,  if it needs to be kid-friendly I back off on the heat.  Keep it chunky and serve with a sturdy chip.  It’s also delicious with grilled chicken or fish.

Play with it, adjust the quantities, make it your own.

almost famous salsa

5 – 6 medium ripe tomatoes, diced

2 medium white onions, chopped

5 spring onions, tops included, sliced thin

1/4 cup chopped fresh parsley leaves

1/4 cup chopped fresh cilantro leaves

1/4 tsp cumin

1/4 tsp dried oregano

2 gloves smashed garlic

2 chopped green chilies (you can determine what type according to heat desired)

juice of 1/2 fresh lime

splash olive oil

splash red wine vinegar

add preferred hot sauce to taste, if desired *Personally, I prefer this brand*

Mix all ingredients in a large bowl.  Working in batches, pulse very slightly in food processor (you want to maintain the chunky texture).  Depending on ripeness of tomatoes, you may want to drain it a bit.  Refrigerate for several hours before serving so that flavors can blend.

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What do you do with Tomatoes and Nectarines?

Posted on August 1, 2011 | Leave a comment

You make these two recipes! When I got the tomatoes at this weeks CSA pick up the only thing I could think of to do with them was make pasta sauce or something. Then I remembered I had an amazing recipe that called for 28oz. diced tomatoes and voila! I made this for dinner!

 

 

 

 

 

 

 

 

Tomato and Sausage Risotto
Adapted from Martha Stewart Everyday Food

Serves 4

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

 

Now the next ingredient I was stumped on what to do with, was the nectarines. Thank goodness for Smitten Kitchen’s search bar. I just typed in Nectarine and got this beauty.

 

 

 

 

 

 

 

Nectarine Brown Butter Buckle

3/4 cup (6 ounces or 170 grams) unsalted butter, plus additional for greasing pan
1 1/2 cups (6 3/4 ounces or 190 grams) all purpose flour
2 teaspoons (9 grams) baking powder
3/4 teaspoon (4 grams) salt
Pinch of allspice
1 cup (7 ounces or 200 grams) sugar
2 large eggs
2/3 cup whole milk or buttermilk
1 1/2 pounds nectarines, halved, pitted and cut into 1/2-inch thick wedges (about 4 cups)
1 tablespoon lemon juice

Streusel
Reserved butter from cake (above)
1/2 cup (3 1/2 ounces or 100 grams) sugar
1/2 cup (2 1/4 ounces or 64 grams) all purpose flour
1/4 teaspoon cinnamon
Pinch of salt

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set aside and let cool (the fridge will hasten this along).

Prepare you pan: Preheat oven to 350°F. Line the bottom of a 10-inch round cake pan, springform or cast iron skillet with parchment paper and butter the paper and rest of the pan generously; set aside.

Make the cake: Whisk flour, baking powder, salt and allspice in medium bowl to blend. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk or buttermilk. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.

Make the streusel and bake the cake: Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form.Sprinkle the nectarine-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.

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Blueberry Peach Ice Pops

Posted on July 30, 2011 | Leave a comment

       This weeks CSA bounty gave me more peaches. I’m not going to lie, I was a little worried I wouldn’t be able to make anything new or interesting with them besides some sort of cobbler. Fortunatly, Cooking Light provided me with the base recipe for these Blueberry Peach Ice Pops. I tweaked it a bit because there version didnt fill up my popsicle molds. I added vanilla yogurt to the bottom, and I used less sugar then their recipe called for. Hope you enjoy, I know my son did!

Blueberry Peach Ice Pops

5 tablespoons sugar, divided
3 tablespoons fresh lemon juice, divided
3 cups fresh blueberries
1 cup peeled, pitted, and sliced peach (about 1 large peach)
1/3 cup heavy whipping cream

1. Combine 3 tablespoons sugar, 2 tablespoons fresh lemon juice, and berries in a food processor, and process until smooth. Strain mixture through a fine-mesh sieve over a bowl, pressing to extract juices, and discard solids.
2. Place the remaining 1 tablespoon juice and peach in a food processor; process until smooth. Place cream in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Stir one quarter of whipped cream into peach mixture. Gently fold remaining cream into peach mixture; chill. Divide half of the blueberry mixture evenly among ice-pop molds. Top with lid. Freeze 25 minutes or until set. Uncover and top each serving with peach mixture; top with lid. Freeze for 25 minutes or until set. Uncover and top each serving with remaining blueberry mixture. Freeze 25 minutes and then fill to top with vanilla yogurt. Freeze for 4 hours or until thoroughly frozen

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give beets a chance

Posted on June 25, 2011 | 3 Comments

I’m not sure if all CSA’s do this, but at mine you can change out something you don’t want.  You put what you don’t want in a bin and you can take something else, but only from that same bin.  This week, the “reject bin” had nothing but beets in it.  Wow! I thought, OK, I’m going to make this work.  It’s only three beets.  And so I brought them home and got to work searching recipes.  I have had two beet experiences in my life:  one positive and one negative.

The negative is a memory I have of eating beets as a child, offered to me by my parents, that were pickled to death.  They were so vinegar-y and sour!  Yuck!

The positive is a salad at my local Houlihan’s, the “prime steak and lettuce wedge”.  It is  was undeniably my favorite because of the mixtures of tastes and textures.  It’s got a lettuce wedge with ranch dressing, golden beets, polenta crouton, asparagus, cherry tomatoes, a slice of some sort of delicious cheese and the juiciest petite fillet.

One day, I checked the nutritional facts for this salad and (although I probably knew this in the deep recesses of my brain) found out that it is one of the most unhealthiest salads you can order out anywhere.  At more than 1300 calories and 114 grams of fat (yes, there’s no decimal in there-it’s 114, not 11.4!), I couldn’t bring myself to order it again.  Ever.  I guess that really makes it a positive, then a negative memory.  So make that two negative beet experiences, although it wasn’t the beets that made this salad unhealthy.

Beets, besides being naturally sweet and dense, are high in magnesium, vitamin C, and fiber.  One web site I visited wondered if “beet juice would be the craze of the future”.  That post was written in 2009 so… no, I would have to say that here in 2011 it is not the juice craze of the present.  This recipe is light and tasty.  I believe it would be good with a bit of chopped sweet onion added, as well.  It was wonderful on the greens from the CSA, and I have sooooo many greens each week that even if I had a salad every day I couldn’t finish them up (but I’m trying!).  Also, I found that if I managed a beet, some lettuce and a bit of cheese on the fork each bite, it was truly delicious combination!

Roasted Beet Salad

3 beets

3 Tbsp. olive oil

1 1/2 Tbsp. balsamic vinegar (sherry or tarragon would also be nice)

3 tsp. fresh chopped lemon basil and/or thyme (I have some growing in a pot on my deck, which I used)

pinch of sea salt

pinch of cracked black pepper

salad greens, wash and dried

one wedge garlic and herb Laughing Cow cheese (goat cheese or feta would be tasty, as well)

Preheat oven to 375 degrees.  Remove stems and greens from beets.  Wash and scrub them.  Place beets in a small baking dish.  Fill the dish with about 1/2 inch water.  Cover and roast for about an hour or until beets are easy to pierce with a fork.  Remove from oven and when cool enough to handle, rub off the skins or peel with a small paring knife.  Chop the beets into 1/2 inch cubes.

Prepare vinaigrette by placing the vinegar and herbs in a small bowl.  Whisk in the olive oil.  Pour over beets, place in refrigerator and allow to marinate for at least 30 minutes.  Divide greens onto four serving plates.  Top each with equal portions of marinated beets (it is a good idea to gently stir the beets to mix the marinade that may have settled to the bottom of the bowl)  Cut wedges of Laughing Cow cheese , one per serving, into small dollops and place on top of greens and beets.

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