Taste of Providence

Support Your Local Growers

2011-09-14T13:37:00.000-05:00

Living in Tennessee, we are quite fortunate to have access to an abundance of locally-grown products, as farmers abound in our great state with a family farm around every corner. From organics vegetables to wines, cheese and beefalo, you'll find a sundry medley just by perusing your local farmers' market on any given day.

Buying locally not only sustains an agrarian culture on which Tennessee tradition thrives, but you benefit as well. In-season fruits and vegetables from your local farmer provide the freshest flavor and nutritional value which far exceeds the produce that has been shipped across the country in a truck, or that which has been sitting on a shelf in your local grocer. Additionally, livestock raised in our state offer a savory, juicy flavor that one can only get from fresh cuts.

Buying locally has many advantages for the consumer. For starters, local foods simply taste better and are higher in beneficial nutrients. Typically, within a few days, vegetable and fruit sugars naturally begin to breakdown, plant cells begin to shrink, and nutrients are lost, leading to less appetizing and less nutritional produce. Local produce has been harvested within one to two days of purchase generally and, therefore, retains much of its flavor, crispness, color, vitality, and nutrients that suffers when produce is traveling from hundreds of miles away. Likewise, locally-raised chicken, beef, and pork, are higher in essential nutrients, are fresher, and have a flavor and texture that is more pleasing to the palate.

Local foods preserve genetic diversity and provide more options. Many local farms grow plenteous varieties, such as prized heirloom tomatoes, in order to stretch out the growing season. Seeds are passed down each generation to preserve the diversity of fruits and vegetables that are available to us. Buying locally ensures that farmers continue to provide a diverse range of agriculture with an array of choices.

Local food supports local farm families and fosters stronger communities. Unfortunately, farming is a vanishing tradition. Over the past 40 years, the number of farms and farmers has decreased by 60 percent. When farmers have the opportunity to sell directly to local consumers, more dollars go back into their farm to sustain their livelihood and also back into the community to support the local economy.

Local food fosters the future. By supporting local farms, you can ensure that farming will be a time-honored tradition from which future generations will benefit.

The website, www.sustainabletable.org offers these help suggestions:

Check out the "Eat Seasonal" page to find when foods are in season in your area.
Buy food directly from your local farmer at a farm stand or a farmers' market.
Join a Community Sustainable Agriculture (CSA) group and purchase a farm share.
Encourage your local grocery store to stock food from local farmers.
Visit the "Shopping Guide" for CSA information, farmers' markets, and other sustainable outlets.

Consider an investment in taste, flavor, and freshness by buying healthy local foods raised and grown right here in Tennessee by farmers who work hard to bring goodness to Tennesseans. For more information on Tennessee's local sustainable farms, visit www.picktnproducts.org.

Food Glorious Food

2011-09-07T15:54:00.000-05:00

A recent Saturday excursion to the Franklin Farmer's Market had me more excited than a sugar addict in a candy store. You know that song...the one that goes food glorious food, well need I say more? It was here that I discovered several local organic farms and was, needless to say, "tickled pink" with delight. Among them was Paradise Produce, a farm that delivers to practically my backyard twice a month. So, of course, I had to give it a try...and blab to all of my friends within a 5-mile radius that they had to try it too!

I pre-ordered my veggies which included a nice assortment of chard, broccoli, squash, zucchini, green beans, Yukon potatoes, carrots and raspberries. A pound of this, a pound of that. Click, click, order complete. When I arrived to pick up my produce, I was astonished by the quality and quantity of my bounty -- richly vibrant in color and superb tasty flavors. Nature's best! And maybe the farmer's pound is more like a baker's dozen for I was loaded to the hilt with food glorious food. From the farmer's garden to my plate. You can't get much better than that.

Now how were two of us going to eat all of this! Well, when in a culinary panic, I always turn to Cooking Light, where I found a recipe perfectly suitable for my produce and my palate! I blanched and froze my leftovers for the week so that I can continue to enjoy them in the weeks to come.

By the way, if you're reading this post, you have to be subjected to my shameless plug, so for more information on Paradise Produce, email paradiseproduce@yahoo.com .

Spring Vegetable Lasagna
from Cooking Light

Ingredients:
Cooking spray
8 cups torn Swiss chard (about 3/4 pound)
2 cups chopped yellow squash
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup shredded carrot
1/2 teaspoon salt
1 tablespoon butter
4 garlic cloves, crushed
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided
1 cup fat-free ricotta cheese
1 cup fat-free cottage cheese
1 cup (4 ounces) grated Asiago cheese, divided
1/2 teaspoon dried oregano
6 no-boil lasagna noodles (such as Barilla or Vigo)

Preparation:

Preheat oven to 375°.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender.
Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts.
Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.

Spread 2 tablespoons milk mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Asiago cheese and 2 tablespoons Parmesan.

Bake at 375° for 45 minutes. Let stand 15 minutes.

Yield 6 servings

Nutritional Information:
CALORIES 308(30% from fat); FAT 10.3g (sat 5.9g,mono 2.6g,poly 0.7g); PROTEIN 25.8g; CHOLESTEROL 53mg; CALCIUM 495mg; SODIUM 865mg; FIBER 3.3g; IRON 2.2mg; CARBOHYDRATE 30.8g
Cooking Light, APRIL 2001

Chocolate Crackle Cookies

2011-05-13T17:21:00.002-05:00

These are super yum and easy. Straight from the back of a Ghirardelli box!

1 box Ghirardelli Double Chocolate Brownie Mix

1 cup all purpose flour

3 eggs

1/3 c vegetable oil

3/4 c powdered sugar (reserve for coating dough)

Preheat oven to 350 degrees. Place brownie mix, flour, eggs and oil in medium bowl. Stir until blended. Place powdered sugar in separate bowl. (I place bowl of mix in fridge for 10 minutes to firm up the dough before the next step.) For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto greased cookie sheet. Bake 11-13 minutes. Makes 2 1/2 dozen cookies.

Beef Vegetable Soup

2010-02-16T11:07:00.002-06:00

Found this recipe online, it's a Paula Deen recipe so I knew it would be good! Looks like a lot of ingredients, but don't let it scare you. You're likely to have most in your pantry. As always, make it your own and include those veggies your family will enjoy the most! I used the chuck roast recipe...Kroger has their chuck roast on sale this week!

2 1/2 to 3 lbs beef short ribs or 2 1/2 to 3 lbs boneless chuck roast *
2 Tbs vegetable oil (if using chuck roast)
4 quarts cold water
1 (28 oz) can diced tomatoes
1 1/2 cups chopped onion
3 Tbs dried parsley
2 Tbs beef bouillon granules
1 Tbs of each: dried Italian seasoning, House Seasoning (recipe follows), seasoned salt (plus extra for seasoning), Worcestershire sauce
1 tsp of each: celery salt and garlic powder
1/2 tsp ground black pepper, extra for seasoning
2 bay leaves
1 cup each: diced celery, green beans (fresh or canned), frozen black-eyed peas, frozen butter beans, fresh or frozen cut okra, fresh or frozen corn kernels, diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

Directions:
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on all sides, about 5 minutes per side. Remove the roast from the skillet and cut into 1 1/2 to 2 in cubes; discard the fat. Replace beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation.)
Add the water, tomatoes, and the following ingredients through the bay leaves. Bring to boil over high heat. Cover and reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add remaining vegetables and macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat to simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh parsley. Remove bay leaves. To remove extra fat from the surface of the soup, swirl a lettuce leaf around the surface- it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

HOUSE SEASONING:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Beef Brisket

2009-09-11T12:52:00.003-05:00

Last week I purchased a whopper of a brisket believing I would serve it up for my weekend guests. Well I didn't. So this week I decided to have my own Brisket Wars! I chose 2 recipes...one was from Food Network chef Tyler Florence and the other from allrecipes.com. Two totally different recipes as one was marinated in rosemary, garlic and red wine (Tyler's) and the other was beer, chili sauce and brown sugar. I divided the big daddy brisket in two and in the oven it went. Tyler's recipe was good, but the allrecipe.com brisket was our favorite! It also happens to be the easiest by far! I did add some southwest marinade (about 1/4 c) to the sauce(H-E-B Specialty Series Southwest Marinade). I admit that I am not a "barbeque" sauce fan, so I was really surprised that I liked it over the other. The best part is that the meat is just as tender and tasty when reheated the next day in the microwave. Definitely a keeper!
**Please post if you use this recipe exactly as stated below and let us know what you think.

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
3/4 cup packed brown sugar

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

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2009-07-14T15:10:00.003-05:00

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2009-07-14T15:02:00.001-05:00

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Grilled Portobello-Goat Cheese Pitas

2008-08-13T13:52:00.003-05:00

I made this Cooking Light Grilled Portobello-Goat Cheese Pita for lunch and it was so scrumptious! I used ripened heirloom tomatoes from a local farmer. This meal just taste like summer! It's a perfect lunch, brunch, or light dinner. Click here for recipe.

Smothered Pork Chops with Thyme

2008-07-28T11:15:00.002-05:00

Only having pork tenderloin, I was looking for a quick and easy recipe. Found this in a Cooking Light magazine, but it called for 8 boneless center-cut loin chops. I decided to slice the tenderloin into miniature chops..about 1/4 - 1/2 inch thick rounds. Cooked quickly and evenly, and the flavor was superb!

1 c. fat-free, less sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin sliced into 1/4 inch rounds
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking Spray
1 c. coarsely chopped onion
1 tablespoon minced fresh parsley

1. Combine 1/4 c. broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
2. Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; saute 2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork (I sprayed with nonstick spray again before adding remaining chops). Reduce heat to medium. Add chopped onion; saute 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley. Yield 4-5 servings.

Italian Herbed Shrimp Kebabs

2008-07-18T19:25:00.004-05:00

Found this one in the July 2008 Cooking Light magazine. I did not use cilantro (not a big fan), so I added 1/4 fresh oregano and can't imagine it tasting any better! The menu suggested serving with tomato bruschetta (I will include the recipe) and grilled asparagus. The pesto-like marinade would also work well on chicken breasts or scallops.

1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2 tablespoons water
1 garlic clove
4 teaspoons extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
1 medium zucchini, cut into 1/2 inch thick slices (approx. 20 slices)
Cooking Spray
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or a small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately on each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. (*To make sure the zucchini were cooked enough I put them in a bowl in the microwave for 1 minute with a little water, allowed them to lightly steam before grilling.) Sprinkle evenly with salt and pepper. Yield: 4 servings (serving size: 1 kebab)

Calories 235; Fat 7.8g; Protein 35.5g; Carb 4.7g; Fiber 1g; Chol 259mg; Iron 4.7mg; Sodium 555mg; Calc 113mg

Tomato Bruschetta
Grill 4(1 1/2 oz) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 tablespoons chopped fresh basil, 1 tablespoon balsamic vinegar, 2 teaspoons extravirgin olive oil, and 1/4 teaspoon salt. Top each bread slice with about 3 tablespoons of tomato mixture

Summer Corn Chowder

2008-07-14T21:02:00.003-05:00

Recently I visited Panera bread and had their Summer Corn Chowder for lunch. It was good, so good that I wanted to find a comparable recipe for my own. After many reviews I visited my dear friend's website, perhaps you've heard of her.... MarthaStewart.com. I know it has 1 1/2 cups of half and half, I know it's nothing but carbs..it's "carbo-licious" as my other good friend Suzanne would say. Especially if you make the Avocado Bruschetta, which I did. By the way, if you are unsure of the Poblano Chile don't be! It adds no heat as long as you don't use the vein or the seeds. It's a very mild pepper, I prefer it over a bell pepper. Also, I did not use the bacon. Instead I coated the pan with a few tablespoons of olive oil and began with step 2.

For the Soup:
1 small onion, peeled and cut into 1/4 inch dice (1 c.)
2 ribs celery, strings removed, cut into 1/2 inch dice (3/4 c.)
8 sprigs thyme (FYI 1 sprig is not a leaf but an entire stem)
Salt and Pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 oz. small fingerling potatoes, cut into 1/2 in. thick slices (*can be found at Kroger beside the squash)
1 poblano chile, seeded and cut into 1/2 inch dice
1 1/2 cups half-and-half
For the Garnish:
4 teaspoons bacon, cut into 1/4 inch dice

1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
2. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.

Avocado Bruschetta with Green Sauce

2008-07-14T20:52:00.004-05:00

In my attempt to make a delicious summer meal I paired this bruschetta with the Summer Corn Chowder and we gobbled it up!! Thanks Martha Stewart!!

2 ripe Hass avocados, pitted and peeled
1 tablespoon freshly squeezed lemon juice
8 slices peasant bread (I used French), cut 1/2 inch thick and toasted

For the Sauce:
1 small clove garlic, peeled (I used store bought minced garlic, shy of 1 teaspoon)
3/4 cup packed parsley leaves, plus more for garnish (optional)
3/4 cup packed basil leaves
5 tablespoons, plus 2 teaspoons extra virgin olive oil
1 1/2 teaspoons red-wine vinegar
Salt and Pepper

1. Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
2. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil. (I did not toss with the olive oil, forgot to..tasted great!!)
3. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange avacado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately. Serves 4.

Apple Caramel French Toast by Suzanne

2008-04-06T10:18:00.012-05:00

I love french toast, there is something so Sunday Brunch and New Orleans about it. I've done it all ... stuffed, smothered and even baked. This one tops them all in my book and it is so easy. No spices, creams or liquers. The people lucky enough to eat this will think you are a genius in the kitchen, let them think that way. Hide the bread mix wrapper deep in the garbage can so the secret stays with you!

Ingredients:

1 package of Williams Sonoma Apple Caramel Quick Bread mix - prepared

eggs

a couple of splashes of skim milk

unsalted butter...don't even think of using butter substitute...such a thing doesn't exist

powdered sugar - optional

fruit - optional

Preparation:

Make the bread mix the day before following package directions.

Go ahead and eat some of it...it is wonderful. If you didn't gobble it all up, slice the remaining bread and let it sit out on a wire rack all day and overnight to attempt to dry it out. This bread is so moist that is hard to do but...

Melt some butter in a pan over medium heat. Whisk a couple of eggs with a couple of splashes of the milk. Dip both sides of the bread slices in the egg mixture and place in the pan. Cook until browned on both sides. Repeat with remaining bread. Place a couple of slices on each plate and dust with powdered sugar. Pat yourself on your back for a job well done. If you want serious kudos pat one of your cheeks ever so slightly with powdered sugar, it works every time. Serve with fruit and hot coffee. Enjoy!

Semi-homemade Mac and Cheese

2008-02-28T13:55:00.002-06:00

I have a great homemade Mac and Cheese recipe (that one day I will post) and on days of craving comfort food it is my first choice. However, when I'm in a pinch I will use this semi-homemade recipe....found on the back of the Kraft box!! Gotta love it!

1 pkg. Kraft Deluxe Mac & Cheese Dinner
1/2 c. cubed sharp cheddar cheese (can use shredded)
1/4 c. shredded cheddar
1/4 c. shredded mozzarella cheese
1 egg, uncooked
1/2 c. milk
1/4 tsp. black pepper

1. Preheat oven to 375 degrees.
2. Prepare Kraft Dinner as directed on package.
3. Combine cubed and shredded cheese in medium bowl, set aside.
4. Beat egg, milk and pepper with wire whisk until well blended.
5. Spoon half of the prepared Dinner into greased 2 quart casserole dish; cover with 1/2 the cheese mix. Repeat layers. Drizzle evenly with egg mixture.
6. Bake 15 minutes or until center is set and Dinner mixture is heated through.
Yields 12 servings (1 serving= 1/2 cup)

Roasted Asparagus with Balsamic Brown Butter

2008-02-22T14:35:00.004-06:00

Is there anything better than butter? Yes there is!! Add some soy and balsamic vinegar and redefine butter!! This simple recipe produces an impressive side dish.
To make your asparagus super tender re-hydrate them in a cup of water. Snap off the ends of the asparagus (should easily break off where the end has dried out). Place asparagus in a coffee cup 1/2 filled with cold water. Let sit in cup atleast 20 minutes. We do this every time we cook asparagus and find the results worth the extra effort.

40 asparagus spears, trimmed (approx. 2 pounds)
cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
cracked black pepper (optional)
grated lemon rind (optional)

1. Preheat oven to 400 degrees
2. Arrange asparagus in a single layer on a baking sheet; coat asparagus with cooking spray. (I use my pampered chef large rectangular stone pan and it cooks wonderfully!) Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings (serving size: 5 spears)
Source: Cooking Light Sept '07

Calories 45; Fat 3g; Protein 1.9g; Carb 3.9g; Fiber 1.7g; Chol 8mg; Iron 0.7mg; Sodium 134mg; Calc 18 mg

Couscous Pilaf

2008-02-22T14:17:00.003-06:00

I made this dish without the slivered almonds and fresh lemon rind, only because I didn't have any, and it was fabulous!! Found this recipe in my most recent Cooking Light magazine, Jan/Feb 2008.

1 1/2 c. fat-free, less-sodium chicken broth
1 c. uncooked couscous
1/3 c. dried cherries
1/4 c. toasted slivered almonds
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper

Bring chicken broth to a boil in a medium sauce pan over medium-high heat. Add couscous to broth, cover and remove from heat. Let couscous stand for 5 minutes. Uncover and fluff with fork. Stir in cherries, almonds, parsley, olive oil, lemon rind, salt and pepper. Stir well.
Yields 4 servings

Broccoli and Mushroom Casserole

2008-02-18T15:00:00.004-06:00

I have had this recipe for so long I can't recall where I found it! Unlike most of my recipes this one couldn't possibly have come from Cooking Light..look at all of those yummy fat laden ingredients!! My hubby loves blue cheese and I only like it "in" stuff, so this recipe has been a hit for the both of us. I recently served it at dinner for friends and they loved it too! This is for you Kerri and Jenn!!

1/2 c. mayo
1/2 c. plain yogurt
1 1/4 c. shredded sharp cheddar cheese (must use sharp)
1/3 c. blue cheese dressing (go ahead and splurge on the good stuff)
2 eggs, uncooked
1/2 teaspoon salt
1 1/2 teaspoon pepper
6 c. broccoli, peeled stems and head, chopped and *blanched in salt water
12 oz. sliced mushrooms, sauteed in 1 Tablespoon butter
1 pkg. chicken flavored Ramen noodle soup, broken up

*To blanch: steam broccoli until tender-crisp, not wilted. Remove from steamer and submerge into a medium bowl of ice cold water and approx. 2- tablespoons salt (mix salt and water while broccoli is steaming to allow time for the salt to dissolve). This process stops the cooking and keeps you from having very overcooked broccoli in the casserole.
Preheat oven 350 degrees.
1. Sautee the mushrooms in 1 Tablespoon of butter while broccoli is steaming. Careful not to overcook. Set aside.
2. In large bowl combine mayo, yogurt, cheddar, blue cheese, eggs, salt and pepper, and flavor packet from the noodles.
3. Add the blanched broccoli and sauteed mushrooms to the wet mixture. Add the noodles.
4. Place in an 8X8 dish coated with nonstick cooking spray. Cook covered 45 minutes in 350 degree oven. Remove cover and bake an additional 15 minutes to brown. Cool 10 minutes.
Yields 6-8 servings

Peasant Stew

2007-12-06T07:47:00.000-06:00

After posting the comfort food "Spinach and Black Bean Enchilada" I thought it only fair to post a more figure friendly dish. I know the name "Peasant Stew" isn't catchy but it is a wonderful dish for many reasons. Let me count the ways...

1)It is very tasty

2)It is made in a crock pot, need I say more?

3)It is great left over as most soups and stews are

4)Oh, it gets even better...for those of you on Weight Watchers...a serving is only 4 points, now that's incredible!!! Enjoy!!

Ingredients:
1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

6 chicken thighs (about 1 1/2 pounds), skinned

1 cup chopped onion

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained

1 (4.5-ounce) can chopped green chiles, undrained

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1/4 cup minced fresh cilantro

1/4 cup reduced-fat sour cream

Preparation:

Combine cumin, salt, and pepper; sprinkle over chicken.
Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.
Yield: 6 servings

Nutritional Information
CALORIES 214(16% from fat); FAT 3.9g (sat 1.4g,mono 0.9g,poly 0.9g); PROTEIN 21.5g; CHOLESTEROL 61mg; CALCIUM 85mg; SODIUM 773mg; FIBER 6g; IRON 3mg; CARBOHYDRATE 23.7g
Cooking Light, AUGUST 2002

Black Bean and Spinach Enchilada

2007-11-05T10:54:00.000-06:00

I grew up in a large Catholic family, 4 boys and 4 girls. A very tight knit family that ate dinner every night together, no excuses. Food has always been a big part of our lives. While mom put a healthy, cost conscience meal on the table every night Dad cooked a culinary feast every Sunday served at 2 p.m., no excuses. I can mark childhood not through years but through dad’s culinary expressions from his French period to dove and quail season to braised oxtails. Ahhh, I remember his braised ox tails well, they were dripping with sticky gravy and finger licking good, quintessential comfort food. So it is natural, comforting, and a testimony to family dinners during my childhood that all of my brothers and sisters have taken to the kitchen. Speaking of comforting I would like to introduce you to some comfort food. I’d like to take credit for this yummy, comforting delight but the credit goes to Syndy Johnson in Shreveport, Louisiana at the Fairfield Grocery & Market. Now that Fall and fallen and there is a nip in the air this is a perfect recipe for a cool weather day. Make all of it or just the Madeline it is fabulous.

Black Bean and Spinach Enchilada

Ingredients
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon Creole seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 recipe Spinach Madeline (see below)
1 (8-ounce) container sour cream
8 (8-inch) flour tortillas
1 (12-ounce) block Monterey Jack cheese, shredded and divided

Preparation
Combine first 7 ingredients in a medium bowl; set aside.
Stir together Spinach Madeleine and sour cream until blended.
Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

Option...Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.
Yield: Makes 8 servings

Spinach Madeline
Ingredients
2 (10-ounce) packages frozen chopped spinach
1/4 cup butter
1/2 teaspoon minced fresh garlic
2 tablespoons all-purpose flour
1 cup milk
1 (8-ounce) loaf pasteurized prepared cheese product, cubed 1 teaspoon hot sauce 1/2 teaspoon Creole seasoning

Preparation
Cook spinach according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.
Add cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.
Yield: Makes about 8 servings

Get to Pickin' While the Pickin' is Good

2007-10-24T11:33:00.000-05:00

Wilson county has a number of orchards and farms where you can pick your own produce. This is a wonderful family activity for this fall. Pick-it-yourself farms in our area include:

Breeden's Orchard - apples - UPDATE October 10, 2007: A visitor reports: "Upon visiting Breeden's this fall we found a sign informing the public that due to the poor crops this year, Breeden's would not be open until next season (2008)"phone: 449-2880 - red and yellow delicious apple picking. 631 Beckwith Road off Lebanon Road in Mt. Juliet, open from 10 a.m. to 5 p.m. Monday through Saturday. You also can pick on Sunday from noon to 4:30 p.m. In business since 1974.

Bubba Pratts Farm - Corn, Tomatoes.5000 Trousdale Ferry Pike, Lebanon. Phone: (615) 444-0282. Call for Directions.

Circle S Farms - corn (sweet), cucumbers, melons, peppers, pumpkins, summer squash, strawberries, tomatoes, prepicked produce1627 East Old Laguardo Road, Lebanon. Phone: 615-210-8145. Email us at: ptsmith12@hotmail.com Crops are usually available in April, May, July, August, September, October. Open: Strawberries Monday thru Friday 3p.m. til Dark Saturdays 8a.m. till 5p.m. Sun 12p.m. til 5p.m. All other produce by reservation Strawberries May 1st thru June 1st. Other crops as the summer progresses. Payment: Cash, Check.

Dewey Acres - Pollenless Sunflowers and Zinnias.365A N. Greenhill Rd. , Mt. Juliet. Phone: 615 758-8846. Email us at: deweyacres@comcast.net Directions: 40 E or W to Hermitage Exit. R on Andrew Jackson Pkwy. R on Lebanon Rd. L on N. Greenhill Rd. 3/10 mile on Left. Second house in drive. Crops are usually available in July, August, but the 2007 sunflower crop is a bit late and will be available from late August into October. Open: Call for hours and crop availability. Closed on Sundays. Payment: Cash, only. Email to request available colors of flowers!

Kelley's Berry Farm - Blackberries, Blueberries, Raspberries, Strawberries.50 Riverview Lane, Castalian Springs. Phone: (615) 633-1426 or (615) 374-3050. Call for directions.

S & S Berry Farm - Blackberries.4515 Central Pike, Hermitage. Phone: (615) 758-9041. Call for directions.

The Perfect Autumn Salad: Baby Spinach Salad with Caramelized Onions and Apples

2007-10-09T19:43:00.001-05:00

This is *the* perfect salad for autumn. I added grilled chicken, marinated in Dijon and balsamic vinegar, for a satisfying dinner and had a rosemary roll on the side.

BABY SPINACH SALAD WITH CARAMELIZED ONIONS AND APPLES
From Whole Gourmet Natural Cooking
Yield: 4 Servings

CURRIED APPLES AND ONIONS
1 tablespoon olive oil
1 yellow onion, sliced thin
1 apple, sliced thin
1/2 teaspoon mild curry powder

DRESSING
4 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
Pinch salt
6 tablespoons olive oil
2 tablespoons walnut oil (or use more olive oil)

CANDIED PECANS OR WALNUTS
1 cup pecans or walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup

SALAD
4 handfuls of baby spinach
2 ounces goat feta

Directions:
Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and apple. Saute for 2-3 minutes, turn down the heat to medium-low and cover. Cook, stirring occasionally, for 35-45 minutes, until the onions have released their natural sugars and begun to caramelize. They should be a nice caramel color.

In the meantime, prepare the dressing and candied pecans. For the dressing, whisk all of the ingredients together in a small dish. Let the dressing sit at room temperature for at least 15 minutes to allow the flavors to develop.

For the pecans, heat a medium skillet over medium heat. Place the pecans in the pan, stirring and flipping constantly, until the pecans are lightly toasted, about 8 minutes—watch out, they burn fast at the end.

Add the spices and salt; mix about 30 seconds to toast the spices. Turn the heat to low and add the maple syrup. Stir constantly, cooking until the mixture has thickened and is very sticky, about two minutes. Remove to a plate and cool completely.

Place a handful of spinach onto four salad plates. Drizzle with the dressing. Place 1/4 of the warmed caramelized onions over each of the plates of spinach and top with the candied pecans and feta. Give each a grinding of fresh black pepper. Serve while the onions are still warm.
©2006 Copyright Alison Anton - All rights reserved. Whole Gourmet Natural Cooking

Wine and Food Pairing

2007-10-04T16:46:00.000-05:00

Not sure what type of wine to pair with your dinner? Check out this food and wine pairing chart on The Food Network.

photo: flickr

Roasted Red Peppers

2007-10-02T07:30:00.000-05:00

You too can have the smell of fresh roasted peppers wafting through your own kitchen. Roasting peppers at home is easy, and takes less than ten minutes. They can be roasted on a gas stovetop flame, under a broiler or on a barbecue.

Instructions:

Turn the heat source to high. Wash and dry the peppers.

With a pair of tongs or long fork, place the whole peppers directly on or under the heat source and gently turn them until they are blackened and blistered. This takes several minutes on each side. Try to get all the nooks and crannies to blacken.

Place the peppers in a bowl and cover for about 30 minutes, or until cool enough to handle. With your fingers, gently peel off the blackened skins. If they are hot peppers, use plastic gloves and be very careful not to get any of the pepper juices on your hands or in your eyes. Resist the temptation to peel the peppers under water or rinse them off, as you will lose the flavorful juices.

Slice them in half and remove the seeds. Slice thin for salads and appetizers, mince for a garnish, or puree for dips and dollops.

Instructions from Alison Anton's Whole Gourmet Natural Cooking blog.

Pumpkin Chocolate Chip Goodies

2007-10-01T08:59:00.000-05:00

Happy autumn! Got pumpkins on your mind? Try these two recipes!

Pumpkin Chocolate Chip Muffins

Ingredients:
4 eggs
2 cups white sugar
1 (15 ounce) can of pumpkin
1 1/2 cups canola oil
3 cups all-purpose flour (I used whole wheat)
2 t. baking soda
2 t. baking powder
1 t. ground cinnamon
1 t. salt
2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 400 degrees. Grease muffin tins or use paper liners.
2. Beat the eggs in a large bowl, and mix in sugar, pumpkin, and oil.
3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Blend in the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
4. Bake in preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

Pumpkin Chocolate Chip Cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions:

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Cowboy Caviar

2007-09-27T16:53:00.000-05:00

This recipe is great because it's simple, visually pleasing, and fairly healthy. To reduce sodium, try rinsing all of the canned ingredients; using FF Italian dressing could also make it more figure friendly. Dip into cowboy caviar with tortilla chips or multi-grain crackers, or spoon on top of fish or tacos for a kick.

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can Rotel diced tomatoes with chilies, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

Couscous Salad

2007-09-20T12:01:00.000-05:00

Well we had a Fritz family reunion this summer here in Tennessee! As usual,we did a lot of eating and this salad was enjoyed by all, so I wanted to share with you. It is quick and easy. Also, it is very versatile, you can add or delete whatever sounds right for you.

1 box of Parmesan Couscous
Arugula
Tomatoes (slice or use whole grape tomatoes)
Cucumbers (slice)
Feta Cheese (fresh mozzarella is great too)
Kalamata olives
Balsamic Vinaigrette dressing (I use Newman's Own Light Balsamic Dressing)

Other things to add in can be red onion, pine nuts, chick peas, fresh herbs

Cook the Couscous and when done place in center of a platter.
Surround by Arugula and then layer the rest of the ingredients on top of the Arugula.
Finish off with a light sprinkling of the dressing over the Arugula mixture.

Roast Pork Tenderloin Dinner

2007-09-13T08:33:00.000-05:00

1 pork tenderloin (1-1/2 lb.) 1/4 cup Dijon Mustard 2 tsp. dried thyme leaves (or ground thyme)1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/2 cup fat-free reduced-sodium chicken broth 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed 1 lb. fresh green beans (about 3 cups), steamed

PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Use a little olive oil if you like. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.
BAKE 20 to 25 min. or until cooked through (157ºF)—my oven took 28 min.. Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

www.Kraftfoods.com

Chocolate Chip Cheese Ball

2007-08-28T15:26:00.000-05:00

Contrary to my frequent declarations, I can cook. Well, let me amend that-- I can make a cheese ball.

It was such a surprise to win the August LNO dessert contest. This chocolate chip cheese ball was one treat amongst gooey brownies, tangy lemon meringue and citrus flavored treats, banana pudding, oh-so-creamy chocolate pie, fabulous pineapple upside down cake, a red pepper eggplant dip (Big, big yum!), and more!

INGREDIENTS:
1 (8 ounce) package cream
cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet
chocolate chips
3/4 cup finely chopped pecans

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

3. Roll the cheese ball in finely chopped pecans before serving.

Serve with your favorite graham cracker sticks (try honey, cinnamon, or chocolate).

Carrot Cake

2007-08-27T13:52:00.000-05:00

While visiting my mother-in-law in Rhode Island we were making dinner plans and I wanted to make this carrot cake for her but of course I didn't have the recipe. I made a promise to post it here so that it would be available anytime I wanted!!! LOVE the convenience of this site!!

2 cups sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots (can buy pre-packaged to save time, but may not be as moist)
1 cup chopped walnuts
1 (3 oz.) package cream cheese
1/4 cup heavey whipping cream
1 teaspoon vanilla extract
2 1/2 cups sifted confectioners' sugar

1. Preheat oven to 350 degrees. Grease one 9- or 10-inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, baking soda, and oil. With an electric mixer on medium, beat in the eggs one at a time. Stir in the carrots and walnuts. Pour the batter into the prepared pan.
3. Bake for 1 hour and 20 minutes.
4. With an electric mixer on high speed, blend the cream cheese and cream. Stir in the vanilla and confectioners' sugar. (Frosting can be spread on a warm cake.)
Yield: 12 servings

Source: All-Recipes.com Easy Everyday Favorites magazine
Calories 596; Total Fat 34.5 g; Cholesterol: 73 mg; Sodium 303 mg; Total Carbs 68.8 g; Dietary Fibers 19g; Protein 57g

Cumin-Dusted Chicken Breasts with Guacamole Sauce

2007-08-27T13:36:00.000-05:00

This recipe came from my favorite source..Cooking Light magazine. I never get rid of these magazines, I love the recipes that much!! I must admit that before this recipe I had never eaten avacado...in anything! Thanks to Courtney I now know that "black stringies" aren't supposed to be in a ripe avacado! Thanks Courtney!!!

Sauce:
1/4 c. finely chopped green onions
1/4 c. finely chopped parsley
1/4 c. fat-free sour cream
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avacado, seeded and coarsely mashed
Chicken:
2 Tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray

1. To prepare sauce, combine first 8 ingredients; set aside.
2. Preheat oven to 400 degrees.
3. To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400 for 10 minutes or until done. Serve chicken with sauce. Yield: 4 servings (serving size : 1 breast half and about 3 tablespoons sauce).

CALORIES 301 (27% from fat); FAT 9 g(sat 1.5 g, mono 4.8g, poly 1.3 g); PROTEIN 41.6g; CARB 12.5g; FIBER 3.6 g; CHOL 101 mg, IRON 2.1 g; SODIUM 575 mg; CALC 76 mg

Greek Kabobs and Pine Nut-Orzo Salad

2007-08-20T19:31:00.000-05:00

This recipe is from Rachael Ray. It is one of our favorites. Fabulous flavors...and easy. It can be made vegetarian by using portobello mushrooms as a substitute for meat.

Ingredients:
Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
Metal skewers
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Instructions:
Preheat grill pan or outdoor grill to medium high.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.

While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.

Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

What is Community Supported Agriculture (CSA)?

2007-08-16T19:51:00.000-05:00

Foodie Funny

2007-08-14T11:39:00.000-05:00

Garrison Keillor says July is the only time of year when country people lock our cars in the church parking lot, so people won’t put squash on the front seat.

Bring Back the Joy of Cooking Home-Made Meals: 10 Steps

2007-08-14T11:28:00.000-05:00

Below are tips from Vegetarian Organic Life to help bring back the joy of cooking home-made meals, despite our busy lives.

"It’s time to get re-acquainted with our kitchens, with fresh ingredients and the joy of cooking meals made from scratch with loved ones. It's time to stop viewing meal preparation as only a means to satisfy the requirement of eating, but as part of the joy and pleasure we take in food, in nurturing our bodies and minds, and in each other's company around our dinner table.With practice, a few organizational skills and time-saving tips, eating home-cooked meals can be easier, cheaper, healthier and immeasurably more rewarding than conventional modern fare. Healthy food can be prepared from scratch very quickly. The secret is to develop an attainable strategy, and plan accordingly. Here are 10 steps to fast, easy and healthy homemade meals:

1. Plan weekly menus.
Keep it simple and think SLOW (foods that are Seasonal, Local, Organic and Whole). On your first weekly day off, early in the morning, look up recipes in cookbooks or online and use them to plan a menu for five or seven days for breakfast, lunch and dinner. The idea is to create several weekly menus to re-use in the future.

2. Eat more plant foods.
It’s quicker, easier, cheaper and healthier. Your eating plan should include plenty of leafy greens, colorful vegetables, fruit, beans, whole grains, nuts, seeds, tempeh, tofu, seitan. If you must animal protein or animal products such as dairy and eggs, eat only free-range, grass fed meat raised without cruelty and free of hormones and antibiotics. Fish eaters, stick to wild fish and those lower in mercury. The more organic and local, the better.

3. Create a shopping list.
Built it according to the menu and recipes but be sure to check your pantry and refrigerator to see what you already have on hand. Take this opportunity to clean out your refrigerator and pantry and re-organize.

4. Create a master shopping list.
Over time, maintain a list of all items you ever buy using categories according to the store sections you shop at (i.e. vegetables, fruit, refrigerated, bulk foods, cleaning, frozen, baking, etc.) If you shop at more than one place or store, break down the list further per location or do a list for each store (i.e. Farmer’s market, Co-op, Trader Joe’s, Whole Foods, etc.). The list is a “living document” that you should add to and cut from regularly.

5. Go shopping early in the morning.
Beat the crowds. And the old rule of thumb still applies: Eat before you leave -- never shop hungry.

6. Buy only what is on your shopping list.
Stay away from packaged foods and always read labels carefully. Don’t forget to shop at Farmers’ Markets if you have access to one.

7. As soon as you return from shopping, put things away.
Place the menu on a visible area and plan what you’ll be cooking later that day or the next day. The objective is to prepare items that take a long time to make or are more involved in preparing such as soaking beans, cooking beans, brown rice, making sauces or dressings, etc.

8. Plan on leftovers.
Plan on making sufficient amounts of items that are popular with the family so you have leftovers for lunch the next day. They can be warmed up as a snack or used as ingredients to create a quick and easy second meal.

9. Centralize food information.
Keep the menus and shopping list visible in the kitchen for easy access and reference for everyone in the family to see.

10. Do it together!
Cooking and setting the table should be a team effort -- everyone at home helps. Play music, talk about the food you're preparing, and enjoy each other's company.

Planning ahead and getting organized is key to making these time-saving techniques worth while and pleasing. Eating homemade meals is nourishing to your body, your health, your soul and your loved ones. And you’ll reap the benefits by looking and feeling healthier, younger and more relaxed and energetic. Let’s celebrate family unity with wholesome home-cooked meals around the dinner table, bon appetite!"

Greek Cucumber Salad

2007-08-13T12:06:00.000-05:00

Cucumbers are a fabulous treat during this awful heat! I got this recipe from Jordan over at Oh Happy Day.

Greek Salad

Ingredients:
Feta Cheese
1 Cucumber
2 Really good tomatoes
Can of Olives (black or kalamatas)
Onions
Oregano
Salt and pepper
Extra Virgin Olive Oil
Balsamic Vinegar
Loaf of really good crusty bread

Instructions:
Peel the cucumber so the skin isn't so tough to chew (I like to leave a little skin for the vitamins) and cut into bite size pieces. Then cut the tomatoes into bite size pieces. Add 3/4 can of olives and some cut-up onions then spoon feta for taste. Sprinkle with oregano and salt and pepper. Finally drizzle everything in olive oil and vinegar. I use three parts olive oil and one part vinegar. This recipe is really informal and I make it different every time. This is just a loose formula to follow. Remember to dip your bread in the oil/vinegar mixture at the bottom of your salad bowl!

Food for Thought: The Value of Flavor

2007-08-06T07:48:00.000-05:00

"I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them. " Animal, Vegetable, Miracle: A year of Food Life by Barbara Kingsolver

Apple Tree with Red Fruit, c.1902 by Paul Ranson

Watermelon Juice

2007-08-04T16:51:00.000-05:00

Beat the heat with a refreshing drink. Try watermelon juice! It's 93% water so it's the perfect drink this time of year. Simply blend in a blender or juice in a juicer. You can pour through a strainer to remove seeds. Add a few sprigs of mint, if you'd like. Chill for about an hour. You can also freeze to make popsicles. Ah, quite a treat on these hot summer days.

Banana-Apricot Nut Bread

2007-07-23T14:23:00.000-05:00

This Banana-Apricot Nut Bread is a quick and easy snack or breakfast to prepare for your family or guests. Beware, the bread disappears quickly; it's addictive!

Banana-Apricot Nut Bread

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
3/4 cup ripe banana, mashed
1/2 cup milk
1/2 cup butter
1 egg

Directions:
Preheat oven to 350 degrees. In a large bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Mix thoroughly. In a separate bowl, combine mashed banana, milk, butter and egg. Stir in dry ingredients, mix until well blended. Pour mixture into a 9' X 5' loaf pan, bake for 1 hour or until bread begins to pull away from the sides of the pan and wooden toothpick comes out clean. Let cool in pan for 10 minutes, remove loaf out of pan and place onto a rack to cool completely. Makes 1 loaf.

Asian Grill Marinade

2007-07-20T13:53:00.000-05:00

While this marinade recipe may have already made it around to many in the Village, I still thought I would share. Easy to make and very versatile, this is one that I use often. The flavor is distinctly Asian and it’s been enjoyed on both salmon and chicken, each to high acclaim. Try to marinate both for at least 30 minutes for great flavor. Also, if you retain the extra you can use it as a sauce as well.

2 TBS Dijon mustard
3 TBS good soy sauce
6 TBS good olive oil
1/2 tsp minced garlic (or 2 pressed cloves)

Copyright, 2001, Barefoot Contessa, The Food Network

Creamy Shrimp and Pea Pasta

2007-07-20T13:39:00.000-05:00

This is one of Will’s favorite meals and he asks me to cook it weekly. He even gave it 9 out of 10, which is on his scale is huge. And I love it because it’s tasty and a pretty with those bright green peas. Enjoy!

Ingredients
1. 8 oz Uncooked angel hair pasta, broken into pieces
2. 2 tbs Butter
3. 1 lb. Peeled and deveined shrimp
4. 1 Garlic clove, pressed
5. 3/4 cup Fat free half-and-half
6. 1/3 cup Chopped fresh basil, divided
7. 3/4 tsp Salt
8. 1/4 tsp Fresh ground black pepper
9. 1/3 cup Pre-shredded fresh Parmesan cheese
10. 1 1/2 cups Frozen green peas

Preparation
Cook pasta according to package directions.
Melt butter in large nonstick skillet over medium heat. Add shrimp and garlic. Sauté 4 minutes or until done.
Add half-and-half, 3 tbs chopped basil, salt and paper. Bring to a simmer and cook uncovered 4 minutes.
Add cheese and cook 1 minute or until cheese melts.
Place peas in colander and drain pasta over peas in colander to thaw.Add pasta and peas to shrimp mixture and toss gently. Cook over low heat 2 minutes. Stir in remaining basil. Serve immediately.

From Cooking Light Easy Meals

Ooey-Gooey Peanut Butter-Chocolate Brownie

2007-07-17T13:46:00.000-05:00

Look at the title....need I say more?

3/4 c. fat-free sweetened condensed milk, divided
1/4 c. butter or stick margarine, melted and cooled
1/4 c. fat-free milk
1 (18.25 oz) pkg. devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7 oz) jar marshmallow creme
1/2 cup peanut butter chips

1. Preheat oven to 350 degrees.
2. Combine 1/4 c. condensed milk, butter and next 3 ingredients (batter will be very stiff). Coat bottom of a 13X9 -inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands (make sure to coat hands well!); pat evenly (layer will be thin).
3. Bake at 350 for 10 minutes. Combine 1/2 c. condensed milk and marshmallow creme in a bowl, stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack. Yield: 2 dozen (serving size: 1 brownie)
source: The best of Cooking Light

Calories 176 (25% from fat); Fat 5g (sat 2.1g, mono 1.6g, poly 1.1g); Protein 2.6g; Carb 29.9g; Fiber 0.8g; Chol 6mg; Iron 0.8mg, Sodium 212mg; Calc 30mg

Mixed Apple Salad over Greens

2007-07-17T13:29:00.001-05:00

Recently made this salad for a group of friends and they loved it, guys included!! The kids ate just the apples as a side. Light, fruity,refreshing and easy!

Dressing:
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon olive oil
Dash of salt
Dash of freshly ground black pepper
Salad:
2 cups chopped Granny Smith apple
2 cups chopped Cameo or Braeburn apple
1/4 cup (1 oz.) crumbled blue cheese
2 bacon slices, cooked and crumbled
4 cups mixed salad greens

1. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
2. To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve dressed apple mixture over salad greens. Yield: 4 servings (serving size: about 1 cup apple mixture and 1 cup greens).

Calories 163 (29% from fat); Fat 5.3g (sat. 2.1g, mono 2.2g, poly o.5g); Protein 3.7g; Carb 28.7g; Fiber 4.3g; Chol 8mg; Iron 1.1mg; Sodium 201 mg; Calc 78mg

Food for Thought

2007-07-16T16:16:00.000-05:00

Food should be chosen for nutritive values, of course, but also to give variety and interest to meals. Food should be chosen to give pleasure and to cheer up people after a hard day's work, to comfort them when they feel down for some reason, to amuse them when things seem a bit dull, or to open up conversation when they feel silent and uncommunicative. It seems to me totally unnecessary for any home, or even institution, to fall into the rut of serving the same thing the same day each week. One should not be able to say, "oh, yes, Monday, bread pudding" -- anywhere. Meals should be a surprise, and should show imagination. - Edith Schaeffer, The Hidden Art of Homemaking

Artwork: Henri Matisse. Dinner Table. 1897.

Portobello Mushroom and Almond Pesto Lasagna

2007-07-10T20:47:00.000-05:00

I found this recipe in this month's issue of Everyday with Rachael Ray. It is, hands down, one of the best vegetarian lasagnas I've ever tasted and so easy to make! It's got a wonderful nutty, citrus flavor. I threw in some feta to add a little tang. Everything's betta with feta...right, Hollie?

Ingredients:

3/4 cup extra-virgin olive oil

5 large portobello mushroom caps, thinly sliced

Salt and pepper

Two 14.5 ounce cans diced tomatoes with Italian herbs
3 cups (about 10 ounces) sliced almonds, toasted

1 cup grated Parmesan cheese

2 cloves garlic, chopped

Grated peel and juice of 1 lemon

6 no-boil lasagna sheets

2 cups shredded mozzarella cheese

Instructions: Prep time: 30 min. Bake time: 45 min. Serves 4.

1. Preheat the oven to 350°. In a large skillet, heat 1/4 cup olive oil over high heat. Add the mushrooms, season with salt and pepper and cook until softened, about 3 minutes. Transfer to a medium bowl. Add the tomatoes to the skillet, scraping up any browned bits from the bottom of the pan, and cook until softened, 6 to 7 minutes.

2. Using a food processor, process the toasted almonds, Parmesan, garlic, lemon peel, lemon juice and remaining 1/2 cup olive oil into a coarse paste. Transfer the pesto to a bowl and season to taste with salt and pepper.

3. In an 8-inch square baking dish, spread half the tomatoes across the bottom. Place 2 lasagna sheets on top. Spread a third of the pesto over the sheets; sprinkle with half the mozzarella and then half the mushrooms. Add another layer of lasagna sheets, pesto, mozzarella and mushrooms. Top with another layer of lasagna sheets, spread with the remaining pesto and then the remaining tomatoes. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Let stand for at least 10 minutes before slicing.

photo from Everyday with Rachael Ray

Sweet and Sour Meatball Simmer

2007-07-10T17:39:00.000-05:00

This is one of our favorites! (Especially me because it's easy!)
Serve with a steamed vegetable for a complete dinner.
I found this recipe on Kraftfoods.com.

3/4 lb. homemade meatballs or (3/4 of 16-oz. pkg. frozen prepared)
1 medium each red and yellow pepper, cut into chunks
1/4 cup water
1/4 cup apricot jam
1/4 cup Catalina Dressing
2 Tbsp. soy sauce
3/4 tsp. each ground ginger and garlic powder
2 cups brown or white rice, prepared according to package directions

COMBINE all ingredients except rice in large skillet; cover.
Cook on medium heat 10 min. , stirring occasionally.

INCREASE heat to medium-high; uncover. Cook 8 to 10 min.,
or until sauce is thickened and meatballs are heated through, stirring occasionally.

SERVE over the hot cooked rice.

Makes 4 servings, 1 cup each
**variation.. can substitute 3 cups frozen vegetables for the peppers. Just add during last 6 min. of the final cooking time.

New Red Potato Salad

2007-06-29T12:48:00.000-05:00

With summer here and the 4th of July around the corner my mind is definitely on picnics with potato salad! In search of the perfect potato salad I must say I believe this is my fav. so far. I am not a fan of the traditional southern potato salad because of the mayo. This recipe has just enough vinegar in it to keep my mind off of the mayo and on to the second helping!! The longer you can refrigerate it the better, over night is best. This is a great day before recipe, give yourself time to allow the potatoes to cool before dicing. Hope you enjoy!

3 lbs. unpeeled red potatoes
4 eggs
1 1/2 c. mayonnaise
2 Tablespoons distilled white vinegar
1/2 c. sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 c. celery, chopped
2 Tablespoons milk

Bring a large pot of salted water to a boil. Add red potatoes, cook until tender but still firm, about 15-2o minutes (be careful to not over cook). Drain, cool and chop into 1 inch cubes. Place in medium bowl, set aside.
Place eggs in a medium sauce pan, cover with cold water. Bring water to a boil, immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and dice.
In a small bowl whisk together mayo, milk, vinegar, green onions, salt and pepper. Pour mixture over the potatoes and mix together with the eggs and celery. Cover and chill in the refrigerator a minimum of 2 hours before serving.
Yields appox. 12 servings

Pan Sauted Spinach

2007-06-29T12:17:00.000-05:00

Tried this recipe a few years ago and continue to use it on a regular basis. I added the mushrooms and pine nuts to it on a whim one evening and fell in love with it all over!! Just another way to get in a fantastic veggie! Please note that when cooked the volume of spinach decreases by three quarters. Don't be hesitant to use all of both bags, you'll need them!

2 + 1/2 slices Bacon, cooked and crumbled

1 Tablespoon + 1 teaspoon Butter

1 Tablespoon Olive Oil

2 Tablespoon minced Garlic

1/2 sweet Onion, chopped

2 bags of baby Spinach (6 oz each)

salt + pepper

sliced Mushrooms (optional)

Pine Nuts (optional)

Fry the bacon, drain and crumble, set aside.

Melt butter and oil in large skillet over medium heat. Mix in bacon, garlic, onion, mushrooms and pine nuts. Cook and stir 2-4 minutes, until onions just begin to soften. Next mix in the spinach until evenly coated with oil mixture. Cover skillet, reduce heat to low, cook 5 minutes or until spinach is tender. Season with salt and pepper.

Yields approx. 4 servings

Stonehouse EVOO

2007-06-28T16:55:00.000-05:00

My sister recently introduced me to Stonehouse Extra Virgin Persian Lime Olive Oil, which is made by crushing both lime and organically-grown olives at the time of pressing to create a very brilliant, superb flavor. Stonehouse recommends using it in chicken and fish dishes, and a finishing oil for beef stir fry and tacos. I enjoyed it paired with balsamic as a simple dipping for crusty baked bread instead of butter. It adds a lovely, refreshing finish to your summer dishes!

As an added bonus, EVOO contains potent antioxidants, which prevent cell damage from free radicals, leading to better overall health.

Stonehouse offers recipes on their site and you can also order a 7.6 oz. bottle for only $12 plus shipping.

Local vs. Organic

2007-06-27T09:52:00.000-05:00

For an interesting read in Time Magazine regarding the debate of local vs. organic, go here.

Fruity Smoothie

2007-06-26T16:02:00.000-05:00

On a hot summer day there is nothing quite as refreshing as a fruity smoothie. Have for breakfast or as an afternoon treat!

Fruity Smoothie

1/2 cup Cascadian Farm Organic frozen fruit (strawberries, blueberries or raspberries) or you can use fresh fruit that's in season.

1 cup of low fat Horizon's organic milk

1 cup of Horizon's organic yogurt (plain, vanilla, or fruity)

Bit of honey

1/2 of a banana (tip: cut up a banana and freeze to throw in a smoothie for added frostiness)

Blend and enjoy!