NOT really good carrots
Yes, carrots. Yes, really good ones.
Really good carrots do exist, you know… just not in those waterlogged plastic bags of erroneously named “baby carrots.” These, my friends, Continue reading
Really Good Carrots
side dishes
White Girl Guacamole
I had a Chilean friend who laughed and declared, “Only White people need a recipe for guacamole.” It makes me laugh to remember this absurd kitchen exchange, and I like to laugh when remembering her.
In all seriousness, guacamole is Continue reading
Grilled Carrots
Perfectly grilled purple carrots
Yes, grilled carrots. We’ve already talked about how healthy carrots truly are, so it’s worth finding fun new ways to enjoy them! Grilling carrots caramelizes a bit of the natural sugar in this root veggie, and the crisp edges are delicious. The trick to perfectly grilled carrots is Continue reading
Quinoa “Popcorn”
Many American cooks are familiar with quinoa, tiny little seeds that can be cooked like grain. Quinoa is certainly good for you, offering more fiber per serving than either brown rice or corn, and also packing a nice little punch of protein. But did you know Continue reading
Pineapple Rice
Here’s a super fast side dish that’s fantastic with chicken or fish. Ready… set… GO!
Festive Pineapple Relish
Pineapple relish is incredibly versatile and easy to prepare. Try this relish as an alternative to cranberry sauce with your holiday dinner – it pairs wonderfully with meats, adds lovely color, and Continue reading
French Braised Onions
I’ll be honest, friends. While I adore most vegetables, onions have never ranked really high on the list. I don’t “dislike” them, they just aren’t a favorite. Or rather, they weren’t a favorite until I made these amazing French Braised Onions. It all started a few days ago, when I pulled these lovely little onions from my backyard garden. Aren’t they cute?
Alas, they are also a bit slow to clean and peel! It seemed a waste to just chop them up and toss them in a recipe as if they were big, store bought onions. I wanted to showcase these little cuties. The recipe below is incredibly simple, you just need to be patient with the slow cooking required. The end result is worth the wait… onions infused with broth and wine, sweet and savory, with a silky texture. French Braised Onions are delightful as an accompaniment to meaty dishes such as beef bourguignon, or can be served as an appetizer on thin slices of baguette.
Onions before braising
Ingredients (Makes about 3 cups)
30 – 40 small white onions (1/2 inch to 1 inch in diameter)
2 tablespoons real butter
1 teaspoon fresh rosemary
1/2 cup chicken stock
3/4 cup dry red wine
Directions
Step 1) Melt butter in a 9 inch skillet. Sprinkle rosemary evenly over melted butter.
Step 2) Lightly trim the bottoms and tops of the onions, removing only about 1/4 inch from each end. Arrange onions, top sides up, in the buttered skillet.
Step 3) Pour the chicken stock and wine over the onions.
Step 4) Bring the skillet just barely to a boil over medium heat, then immediately reduce heat to low. Simmer uncovered for 15 minutes.
Onions after 90 minutes of total braising time
Step 5) After 15 minutes, cover the skillet and continue cooking over low heat for an hour or longer as needed, until almost all of the liquid is absorbed. Gently shake the skillet every few minutes, to prevent sticking and evenly distribute the liquid. Don’t rush this! It really should take at least an hour for most of the liquid to absorb. If the liquid is disappearing quickly, reduce the heat.
Step 6) When almost all of the liquid has been (slowly!) absorbed, your French Braised Onions are ready to enjoy!
Chard and Squash Blossom Sauté
Here in the US, there is a lot of madness right now. Working in my garden provides me with much needed respite. There is something calming about working slowly in the sunshine, blocking out media as I focus on pulling weeds, listening to bees, and tending to my vegetable plants.
Summer squash are prolific in my garden, with many zucchini and patty pan squash retaining blossoms on their ends. Those blossoms are so bright and cheerful! They’re also delicious, with a fresh, mild, almost fruity flavor. Hmm…
Swiss chard is also growing well, and I realize I haven’t had breakfast yet. Hmm…
Here’s the super simple dish I prepared – a bit of sunshine on a plate. We could use a little more sunshine these days.
Ingredients (Serves 1)
6 large Swiss chard leaves, stems included
3 squash blossoms
1/2 tablespoon butter
Sea salt and fresh ground black pepper to taste
Directions
Step 1) Slice Swiss chard stems into 1/2 inch pieces and sauté in butter for 1 minute.
Step 2) Slice Swiss chard leaves into 1 inch strips and add to the pan. Sauté for an additional minute.
Step 3) Slice the top half of each squash blossom (the orange part) into thin strips and add to the pan. Sauté for one, final minute. Transfer to a serving plate and sprinkle with sea salt and pepper.
Kohlrabi Roll-Ups
One Kohlrabi Roll-Up makes a lovely side dish. Two Kohlrabi Roll-Ups sprinkled with cheese and served with crusty bread makes a delicious vegetarian dinner!
It’s kohlrabi season in my neck of the woods. As excited as I am to see farm stands re-opening for the summer season, the selection in early June is pretty limited. Kohlrabi, peas, more kohlrabi, more peas… you get the idea. It’s a shame so many cooks discard the leaves from their kohlrabi. The leaves are both nutritious and delicious! Today we’re using them a bit like cabbage leaves, and are using fresh kohlrabi leaves to roll up a hearty filling of seasoned rice, tomatoes, corn, and peppers. Feel free to add ground beef and/or top with grated cheese if you’d like.
This is a frugal recipe, and makes use of an ingredient that many people overlook – my grandmother would approve. (Grandma might have used different spices and found a way to work in a dumpling or two, but she’d still approve.)
Let’s make the most of our early summer veggies!
Ingredients (Serves 6)
12 – 18 large kohlrabi leaves
1 cup basmati rice, uncooked
2 cups diced tomatoes with juice (fresh or canned; either way, keep the juice)
1 cup corn kernels (I used frozen)
1/2 cup bell pepper, red or green, diced
1 tablespoon onion, finely diced (optional)
1/2 teaspoon cumin
1/2 teaspoon chili powder (mild or hot)
1/4 teaspoon freshly ground black pepper
1/2 cup water (or chicken broth)
1 cup tomato juice
Directions
Step 1) Combine rice, 2 cups diced tomatoes with juice, corn, bell pepper, onion, cumin, chili powder, black pepper, and water or broth in a large skillet. Bring to a boil, then reduce heat to low and cover. Cook over low heat for approximately 20 minutes (check after 15 minutes), until liquid is absorbed 
and rice is tender. Remove from heat.
Step 2) While rice mixture is cooking, carefully cut the center stem (sometimes called a vein) from each kohlrabi leaf. Overlap the two sides so that each leaf forms an approximate oval shape without a visible hole in the middle.
Step 3) Place a small amount of the rice mixture (about 2 tablespoons) on the center of each kohlrabi leaf. Fold the sides of the leaf in toward the middle (shown), then carefully roll up the leaf from the bottom. Place each kohlrabi roll-up seam side down in a lightly greased baking dish (I used two small baking dishes and froze one to enjoy later).
Step 4) Pour 1 cup of tomato juice over the top of your kohlrabi roll-ups. and cover the baking dish(es) with foil. Bake in a preheated, 350 degree oven for 30 minutes. If desired, uncover and top with shredded cheese for the last 10 minutes of baking time.
Korean Garaetteok
Korean Garaetteok, a type of rice noodle, is fast becoming a staple freezer item here at Crowded Earth Kitchen. These noodles are fun to remove from the freezer on busy weeknights and use to quickly jazz up dinner. Often, I add a cup or two of frozen Korean Garaetteok into soups during the last 15 minutes of simmer time. Occasionally, I’ll allow a batch of Korean Garaetteok to thaw on the countertop before stir-frying in sesame oil for about five minutes. Stir-fried Garaetteok can be tossed with vegetables for a savory side dish, or lightly coated with honey and crushed peanuts for a fun dessert. Enjoy this versatile item!
Ingredients (Makes about 2 cups)
2 cups rice flour
1 1/4 cups boiling water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons toasted sesame oil
Directions
Step 1) Combine rice flour, boiling water, salt and sugar in a medium size, microwave safe bowl. Stir together with a fork.
Step 2) Cover bowl with plastic wrap, leaving a small edge uncovered to allow steam to vent. Microwave bowl for 2 minutes. Stir, cover again, and microwave an additional 2 minutes.
Step 3) Grease the bottom of a large bowl with 1 teaspoon sesame oil. Transfer rice flour mixture to the greased bowl. Knead with your knuckles (pressing into the mixture) for 5 minutes, until a smooth dough forms. If mixture is too hot for your hands, try pressing into the mixture with the bottom of a mason jar instead.
Step 4) Grease countertop with remaining 1 teaspoon sesame oil. Divide dough into 4 pieces, and use your hands to roll each piece on the greased countertop into a 12 inch length.
Step 5) Set the lengths of dough aside for one hour, uncovered. This will dry the dough slightly, allowing it to slice easier.
Step 6) After 1 hour, slice the dough on a diagonal into bite-size pieces approximately 1/2 inch thick. From this point, do one of the following:
- Add your Korean Garaetteok to a pot of soup and simmer for 15 minutes. Delicious!
- Stir-fry your Korean Garaetteok in sesame oil for about 5 minutes, until crispy on the outside. Toss with cooked veggies for a fun side dish, or drizzle with honey and crushed peanuts for dessert!
- Freeze your uncooked Korean Garaetteok in an airtight container for later use.
Happy Cooking!
Lazy Cheesy Eggplant
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
Perfectly Seasoned Rice
I’ve done it, you’ve done it… every cook has done it. At least, every American cook has made this mistake at least once.
“What mistake?”
The mistake of putting lots of time and effort into a dish that is meant to be served with rice, and ignoring the rice itself. The result is, too often, an awesome dish served alongside a pile of rice that is under seasoned, overcooked, and underwhelming. I recently made this mistake in spectacular fashion, when I was Continue reading
English Lemon Curd
After spending several days making batch after batch of magnificent French macarons, we have lots of leftover egg yolks in the refrigerator! Here at Crowded Earth Kitchen, we don’t waste ingredients. We considered making pasta with our egg yolks, but our sweet tooth won instead… English Lemon Curd is the winner! Sweet and tangy, silky and scrumptious, the English were sure onto a good thing when they thought to cook egg yolks, lemon, sugar, and butter into a delicious spread. Enjoy English Lemon Curd on scones, or as a filling in individual fruit tarts.
We’re using sweet, thin skinned little Meyer lemons today, because they are in season and steeply discounted at the market. If the larger, more common lemons are more economical where you live, no worries. Any lemons will work in this recipe. Please don’t use margarine, however… English Lemon Curd requires real butter.
Let’s get started!
Ingredients (Makes about 2 cups) Continue reading
Kids in the Kitchen: Pueblo Corn Cakes
Recently, my neighborhood public library held a 10 cent book sale. 10 cents per book! I picked out as many children’s books as I could carry, to keep the kiddos busy at home. Among the books I selected was this Pueblo Indian Cookbook: Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest
When one of the kiddos came to me, cookbook in hand, and asked what we could make today, I searched for something simple that we could create with ingredients already in the house. We made a variation of Corn Griddle Cakes, adjusting the liquids slightly to account for the fact that we used frozen corn kernels. The kitchen apprentices here at Crowded Earth Kitchen were quite pleased with the fruits of their labor, and enjoyed these Pueblo Corn Cakes with maple syrup. They think you’ll enjoy them, as well!
Ingredients (Makes about 16 Pueblo Corn Cakes, about 3″ in diameter) Continue reading
Au Gratin Potatoes
In chilly weather, a well made bowl of warm and cheesy Au Gratin Potatoes is just the thing to warm up your insides! This recipe gives the potatoes a head start in the microwave, allowing your to indulge your craving for cheesy potatoes even faster. Bon Appetit!
Ingredients (Makes 2 side dish servings)
2 large potatoes, sliced 1/3 inch thick
2 tablespoons butter
1 cup shredded cheddar cheese
1 cup milk
1/4 cup parmesan cheese
Salt and pepper to taste
Directions
Step 1) Microwave potatoes in water for 5 minutes or until just barely parcooked. If potatoes are very cold, they will require an additional minute or two in the microwave.
Step 2) Combine butter, shredded cheddar cheese, and milk in a saucepan. Stir constantly over low heat until cheese is melted and a smooth sauce forms.
Step 3) Arrange half of the potatoes in a small, greased casserole dish. Top with half of the cheese sauce. Layer on the remaining potato slices, and top with the remaining cheese sauce.
Step 4) Sprinkle lightly with salt and pepper, and cover the casserole dish with foil. Bake Au Gratin Potatoes in a preheated 375 degree oven for 30 minutes.
Step 5) Remove casserole dish from oven and remove foil. Sprinkle with parmesan cheese and finish baking, uncovered, for 10 minutes. Enjoy your Au Gratin Potatoes!
