Food Glorious Food

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

Beef Vegetable Soup

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.

Smothered Pork Chops with Thyme

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

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

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.

Black Bean and Spinach Enchilada

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

Cumin-Dusted Chicken Breasts with Guacamole Sauce

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

Portobello Mushroom and Almond Pesto Lasagna

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

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.