October is the perfect time of year to take advantage of the abundance of pie pumpkins everywhere. The pumpkins featured in this recipe were Continue reading
Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started! Continue reading
Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started! Continue reading
Here’s a super fast side dish that’s fantastic with chicken or fish. Ready… set… GO!
Thoughtfully prepared, Brussels sprouts can be as delicious as they are nutritious – and WOW are they vitamin packed! This simple recipe Continue reading
Are you looking for an easy way to jazz up your weekday lunch?
All over Tokyo, food courts and convenience stores sell triangles of sticky rice filled with all sorts of wonderful goodies. Called onigiri, these snacks fit easily in the palm of your hand, are quite filling, and are very affordable – many cost the equivalent of $1 or less. Our whole family enjoyed sampling onigiri filled with pickles, plums, smoked salmon, and even hard boiled eggs. Our favorite were the plum-filled snacks, which we are creating today.
You can Continue reading
If you’ve never sampled polenta, you don’t know what you’re missing! Continue reading
The zucchini plants in my garden have gone completely bonkers. The first few zucchini were fun… we enjoyed Cheesy Zucchini Roses for dinner, and filled the freezer with Chocolate Zucchini Bread… but the zucchini just keep growing! Here’s another delicious way to make good use of this abundant garden vegetable. Zucchini “Apples” can be frozen or canned, and make a delicious “Apple” crisp (see below). And yes, they taste just like apples.
Ingredients (Makes 6 quarts)
6 large zucchini
2 cups lemon juice
2 cups sugar
2 cups water
1 teaspoon Chinese five spice powder
1 tablespoon cinnamon
Step 1) Peel zucchini and remove 1/2 inch from each end. Slice peeled zucchini in half lengthwise and scoop out all of the seeds. The pulpy middle, which contains seeds, is a brighter white color than the outer flesh – scrape out all of the pulp with a spoon and add this to your compost pile. Slice the zucchini flesh into bite size pieces, approximately 1 inch long and 1/3 inch thick. You should have about 24 cups of zucchini pieces.
Step 2) Combine zucchini pieces and all remaining ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat and allow zucchini to simmer until slightly softened, about 5 minutes. Proceed with any of the following options:
Option 1) To freeze your zucchini apples, allow the zucchini to cool slightly. Then, ladle the zucchini apples into quart size freezer bags. Squeeze out the air, seal tightly, and freeze. You’ll end up with 6 to 8 freezer bags of zucchini apples.
Option 2) To can your zucchini apples, ladle them hot into sterilized canning jars. Leave 1/2 inch of head space. Seal with lids and bands, and process in a boiling water bath for 15 minutes.
Option 3) To make zucchini apple crisp, place 8 cups of zucchini apples from Step 2 in a medium size pot. In a small bowl or cup, whisk together 1/2 cup of water and 1 tablespoon of corn starch. Drizzle this mixture over the zucchini apples, and bring the pot to a boil. Boil for 1 minute or until liquid is thickened. Transfer mixture to a greased 2 quart baking dish.
In a medium size bowl, combine 1 cup oats, 1 cup brown sugar, 1 teaspoon cinnamon, and 3 tablespoons butter. Use two forks or a pastry cutter to combine ingredients until the mixture resembles large crumbs. Spread this mixture over the zucchini apples and bake in a preheated 350 degree oven for 1 hour. Delicious!
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!
2 cups rice flour
1 1/4 cups boiling water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons toasted sesame oil
Step 1) Combine rice flour, boiling water, salt and sugar in a medium size, microwave safe bowl. Stir together with a fork.
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 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.
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!]
Turmeric contains an amazing substance called curcumin, which is widely recognized as both a powerful antioxidant and a potent anti-inflammatory agent. Finding ways to work turmeric into your diet is an all-around good idea. There’s a catch, though – in order for your body to absorb that valuable curcumin, you need to consume turmeric with either a little black pepper or a bit of fat.
Today’s recipe for a simple Turmeric Springtime Smoothie is designed to introduce turmeric to those unfamiliar with this little root, and contains ingredients designed to aid in curcumin absorption. Did I mention this Turmeric Springtime Smoothie has an awesome tropical flavor? What are you waiting for?
Ingredients (Makes 1 large smoothie)
2 tablespoons freshly grated turmeric root Continue reading
This soup is very easy to prepare, super healthy, and really delicious – what more can I say? The bright orange color, subtle sweetness, and lack of anything suspiciously green means that children will devour this soup! Feel free to adjust the curry powder to suit your taste. If you are feeding a particularly reluctant veggie eater, substitute the parsley garnish for a sprinkle of brown sugar. This one is guaranteed to please!
2 quarts stock (vegetable stock and chicken stock work equally well)
2 cloves garlic, chopped
1 large onion, chopped
3 pounds of carrots, washed and cut into 1 inch chunks
15 ounce can of coconut milk
1/2 teaspoon freshly ground black pepper
2 tablespoons curry powder (sweet or hot, whichever you prefer)
parsley to garnish
Step 1) Bring stock, garlic, onion, and carrots to a boil in a large pot. Reduce heat and cover. Simmer gently until carrots are very soft, approximately 30 minutes.
Step 2) Remove from heat and allow to cool for a few minutes. Puree carrot mixture with an immersion blender.
Step 3) Stir in coconut milk, black pepper, and curry powder. Adjust seasonings to suit your taste. Garnish and serve warm. Enjoy your carrot soup!
“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!