My apologies, friends. I’ve been playing in the garden, and haven’t offered up a new recipe for a few days now. What began a few weeks ago as a daily walk to the garden with a kitchen bowl has blossomed into a daily walk to the garden with a wheelbarrow. The harvest this year is amazing!
A few days ago, I pulled all of the beets in my beet patch. Oh my, what a job! The highlight of the morning was watching the kiddos gleefully spray a huge pile of freshly pulled beets with the garden hose. While most of the bounty found its way into jars of pickled beets, I saved a few for this Savory Garden Pie. With rich flavors of ricotta, walnuts, and earthy root vegetables, Savory Garden Pie makes a delightful dinner with a side salad and crusty bread. Bon Appetit!
Ingredients (Makes 1 pie, serves 6 – 8)
1 roll-out, refrigerated pie crust
2 cups part-skim ricotta cheese
1 tablespoon seasoning mix, such as Wildtree Picnic Salad Blend*
1/4 cup shredded parmesan cheese
1 cup chopped walnuts
3 cups sliced root vegetables (any combination of beets, carrots, parsnips, celeriac, or turnips would be delicious)
* Interested in Wildtree products? Feel free to email my favorite Wildtree consultant, Tricia, at firstname.lastname@example.org
Step 1) (Optional) If you prefer your vegetables fork-tender instead of crisp, steam your sliced root vegetables in a steamer rack for 3 – 5 minutes.
Step 2) Roll out your refrigerated pie crust into a 9 inch pie plate.
Step 3) In a small mixing bowl, combine ricotta, egg, seasoning mix, parmesan, and walnuts. Blend well. Spread this mixture over the bottom of the pie crust.
Step 4) Arrange sliced root vegetables on top of the ricotta mixture. If desired, sprinkle with freshly ground black pepper.
Step 5) Bake in a preheated 400 degree oven for 40 minutes, or until the crust is a deep golden brown. Allow to rest for 5 minutes before slicing and serving.
It’s that time of year again, friends – Wahoo! Strawberry season! To be fair, strawberry season is still a few weeks away in my Northern climate. However, my sister is visiting from Arkansas, and brought several boxes of fresh picked berries with her (isn’t she awesome?).
The thing about strawberries is, they’re delicious for about one day after they are picked. If you have a large quantity of strawberries to preserve, you need to work fast! Yummy Strawberry Freezer Jam is super fast! Ready… Set… GO!
Ingredients (Makes 4 cups)
5 cups of strawberries, washed and cut in half (green hulls removed)
5 cups sugar
1/2 teaspoon ground cinnamon
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
1 pouch (3 ounces) liquid pectin
Step 1) Place halved strawberries in a large pot. Mash the strawberries a few times with a potato masher. Add sugar, cinnamon, and lemon juice.
Step 2) Bring strawberry mixture to a full, vigorous boil over medium-high heat, stirring frequently. You want this mixture to really boil… it should boil enough that bubbles continue to cover the surface of the mixture even when you are stirring!
Step 3) When your strawberry mixture has reached a FULL boil (this will take at least ten minutes, maybe longer), stir in the pouch of pectin. Allow the mixture to return to a FULL boil, and boil with stirring for two minutes.
Step 4) Remove the pot from the heat and add grated lemon zest. Stir gently. Allow your Yummy Strawberry Freezer Jam to cool before ladling into storage containers. This jam will keep nicely in the refrigerator for two weeks, or can be frozen for up to six months. [As if strawberry jam would be neglected for six months – ha!]
I love cooking with eggplant – it’s very low in calories and versatile – but I don’t always think of eggplant when I’m looking for something fast. Lazy Cheesy Eggplant requires only a few minutes to prepare, and a half hour in the oven… the results are addictively delicious! Each high fiber serving of Lazy Cheesy Eggplant contains approximately 125 calories.
Side note: We’re using frozen eggplant here, because the texture Continue reading
“What exactly are ‘The Blaaahs‘,” you ask?
The Blaaahs is the highly scientific term (not really) for feeling run down, sluggish, under-rested, over-worked, and seriously lacking in the rejuvenating powers of sunshine and sand! Short of booking a plane ticket to Jamaica – not that I object to that idea – the best way to beat The Blaaahs is to fortify your diet with brightly colored, vitamin packed vegetables. Try this Rainbow of Roasted Vegetables for dinner tonight, and let me know if you feel a bit better tomorrow!
1 bright orange yam, sliced 1/2 inch thick
1 purple sweet potato, sliced 1/2 inch thick
1 cup shiitake or baby bella mushrooms, quartered
2 cups fresh green broccoli, cut bite size
1 small red bell pepper, cut bite size
3 tablespoons coconut oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Step 1) Preheat oven to 375 degrees. Spoon 3 tablespoons of coconut oil onto a large baking sheet with shallow sides, and place in the oven for 1 minute to melt.
Step 2) Remove baking sheet from oven, and use a metal spatula to spread the melted coconut oil all over the baking sheet. Place orange yam and purple sweet potato slices on baking sheet, then turn over with a spatula so that both sides are lightly coated with oil.
Step 3) Place baking sheet in oven and roast yams/sweet potatoes for 10 minutes.
Step 4) Remove baking sheet from oven after 10 minutes. Add broccoli to the pan, and turn over everything on the pan once more. Return pan to oven for another 10 minutes.
Step 5) After another 10 minutes have passed, remove baking sheet from oven again. Add mushrooms and red pepper to the pan, and turn over everything on the pan one final time. Sprinkle sea salt and pepper over all of the vegetables, and return the pan to the oven for a final 10 minutes.
Step 6) Remove pan from the oven after the final 10 minutes, and taste to see that the vegetables are done to your liking. (If not, feel free to return the pan to the oven for a few minutes.) Squeeze juice from 1/2 lemon evenly over all of the vegetables, and serve!
Don’t forget the cranberry sauce on your holiday buffet. It adds bright festive color as well as palate-cleansing flavors to your party! Here’s a recipe for a big batch. Enjoy!
Ingredients (Makes 6 cups)
6 cups fresh cranberries (24 ounces)
1 cup sugar
1 cup water
Finely diced peel (yellow part only) from 1 lemon
2 tablespoons strawberry gelatin powder (i.e., from a small box of strawberry Jello)
Step 1) Bring cranberries, sugar, and water to a boil in a . Boil gently with stirring for 2 minutes, or until most of the cranberries have “popped” (you’ll be able to hear this).
Step 2) While the cranberries are coming to a boil, peel a lemon with a vegetable peeler. This is the easiest way to remove the yellow zest from the white pith. You don’t want the white part – it’s bitter! After you have peeled off the yellow zest, dice the zest with a paring knife.
Step 3) After the cranberries have boiled for 2 minutes, stir in the lemon peel and strawberry gelatin powder. Cook for another 30 seconds, then remove from heat.
Step 4) Allow the cranberry sauce to cool in the saucepan for a while, then transfer to a serving bowl. Cranberries may be served at any temperature, but I think they taste best cold (they also set up better, and are less “liquidy” when cold). My preference would be to place the serving bowl full of cranberry sauce in the refrigerator for an hour or two (or even overnight) before serving. Enjoy!
Oh, don’t be a scrooge. I know it’s a bit early to use the word “holiday,” but if you’re going to make Holiday Spiced Apples for your own holiday buffet or offer festive jars as gifts, you need to plan ahead. This recipe is easy to prepare, but tastes best after the flavors marinate in the jar for at least two weeks.
8 quarts is a nice quantity for gift giving, and will allow you to save a jar or two for yourself! The same recipe can also be canned in 16 pint size jars, if you prefer a smaller size. Or cut the recipe in half for 4 quarts or 8 pints. If you don’t want to can the recipe at all, simply store your spiced apples in airtight containers in the refrigerator. They’ll last for several weeks.
40 medium apples, peeled, cored, and sliced thick
4 cups cold water
1/2 cup lemon juice
1 1/2 cups “red hots” cinnamon candies
1 tablespoon whole cloves
1 tablespoon whole allspice
1 teaspoon ground ginger
6 cups sugar
6 cups water
4 1/2 cups vinegar
Step 1) Dip peeled apple slices into a bowl containing 4 cups cold water and 1/2 cup lemon juice. This prevents browning. After dipping, set apple slices aside in a large bowl.
Step 2) Combine all remaining ingredients in a large stockpot and bring to a boil. Stir often, so that the cinnamon candies don’t stick to the bottom of the pot.
Step 3) Reduce heat to simmer, and stir until candies are dissolved. Add apple slices.
Step 4) Simmer the apple slices in brine for 2 minutes. Ladle spiced apple slices into sterilized canning jars, leaving 1/2 inch head space. Remove air bubbles by running a butter knife or a canning tool along the inside of each jar. Wipe the tops of the jars clean with a damp cloth, and top with lids and rims.
Step 5) Process quart jars in a boiling water canning bath for 15 minutes (pints only need 10 minutes). Do not open sealed jars for at least two weeks, to allow the flavors to blend. Enjoy your spiced apples!