Autumn Biscuit Pie

Autumn Biscuit Pie fresh from the oven!

This recipe is adapted from Tomato Imperative, which we discussed while making Sweet Tomato Figs. You’ll notice that the ingredients are flexible, allowing you to use this recipe as a backbone for creating something delicious out of whatever goodies your garden is offering up today! Let’s get started!

Ingredients (Serves 4 – 6)

1 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold butter, sliced into several pieces
1/2 cup milk
3 – 4 ripe tomatoes, sliced 1/2 inch thick
1 cup other garden vegetables (optional) such as thin sliced root vegetables or freshly cut corn
1 tablespoon fresh herbs, finely chopped (I used mint)
1 1/2 cups shredded cheese (I used muenster and gouda; cheddar would also work well)
1/2 cup real mayonnaise
1/2 teaspoon horseradish
2 cloves garlic, minced
1/2 teaspoon dried Italian seasoning

Directions

Step 1) Combine flour, baking powder, and salt in a mixing bowl. Use a pastry cutter or two forks to work butter into the flour mixture until the butter resembles small crumbs. Add milk, 1 tablespoon at a time. Use your hands to work the mixture into a smooth biscuit dough.

Step 2) Press biscuit dough onto the bottom and slightly up the sides of a greased, 8 inch x 10 inch glass baking dish.

Step 3) Layer vegetables, fresh herbs, and half of the cheese over the biscuit dough.

Step 4) Combine mayonnaise, horseradish, and garlic. Gently spread mixture over the vegetables and cheese. It’s ok if ingredients move around a bit. 🙂

Step 5) Top with remaining cheese and Italian seasoning. Bake in a preheated 350 degree oven for 40 minutes or until both the cheese on the top and the crust on the bottom (this is why we use a glass pan!) is golden brown.

Step 6) Serve immediately. Be well, friends!

Deconstructed Pumpkin Stew

IMG_2306Rich, earthy stews with layers of warm and savory flavors are ubiquitous with autumn. This pumpkin stew makes good use of one of the most wonderful offerings of late season gardens… pie pumpkins. It’s so flavorful that omnivores won’t even notice how the dish is entirely vegan.

Deconstructing the stew, i.e. layering the stew over slices of roasted pumpkin instead of mixing the pumpkin into the pot of stew itself, is an awesome way to preserve the satisfying texture of freshly roasted pumpkin. Try this for your next Meatless Monday. Three cheers for autumn!

IMG_2303Ingredients (Serves 4 with leftovers)

1 pie pumpkin, 7 or 8 inches in diameter Continue reading

Five Minute Salsa Chicken

IMG_2228Do you have five minutes? Great – because that’s about how long you need to prepare this delicious Salsa Chicken! Two ingredients + one slow cooker = a delicious dinner that you can prep early and forget about for a few hours.

Here at Crowded Earth Kitchen, we Continue reading

Pineapple Chicken Fried Rice

IMG_2139For some reason, fried rice has always sounded complicated. It’s not. The trick is to cook the rice the day before and refrigerate it overnight. It is much easier to stir-fry cold, day old rice. Trust me on this, and dive into this delicious, Thai inspired treat!

IMG_2138Ingredients (Serves 4 with leftovers)

1/4 cup vegetable oil, divided

2 cups Jasmine rice, cooked to package instructions and refrigerated overnight

1 cup diced, fresh pineapple Continue reading

Easy Zucchini Boats

IMG_2135Delicious, very easy to prepare, and uses up a few famously prolific garden zucchini – what’s not to love about Zucchini Boats? Medium sized zucchini, 10 to 12 inches long and about 3 inches in diameter, work well for Zucchini Boats. If you happen to find a “baseball bat” sized zucchini lurking in your garden (it happens), you can use it in this recipe, just add a few minutes to the baking time.

IMG_2133Ingredients (Serves 4)

2 medium sized zucchini, halved lengthwise and seeds scooped out Continue reading

Chicken Noodle Spring Rolls

IMG_2131During the height of summer, fresh spring rolls are a refreshing afternoon lunch. Spring roll wrappers used to be tricky to find, but as Asian cuisines have increased in popularity throughout the US, these wrappers have become readily available in supermarkets and online. This recipe uses other easy to find ingredients as well. For the cooked chicken, either a can of chicken or part of a supermarket rotisserie chicken will work. For the noodles, feel free to experiment! I really enjoy Japanese sweet potato noodles, but a cooked package of instant ramen noodles will work just fine.  Have fun!

Ingredients (Makes 12 Spring Rolls)

IMG_212712 round spring roll wrappers (rice paper)

1 cup cooked chicken cut into small cubes

3 ounces cooked noodles cut into 2 inch pieces

1 cup shredded cabbage

1 large carrot, grated

1/2 cup crushed peanuts

For the sauce:

2 tablespoons chili vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon sugar

1 inch piece of ginger, finely grated

Directions

IMG_2126Step 1) In a medium size mixing bowl, whisk together the five sauce ingredients. Fold in chicken, noodles, cabbage, carrot, and peanuts.

Step 2) Place about 1 inch of water in a 12 inch skillet and bring to a simmer (not a boil) over medium heat.

Step 3) When water is hot but not boiling, place ONE spring roll wrapper in the water for 2 SECONDS (really… just two seconds). Use a spatula to gently remove the spring roll wrapper from the water and place it on a wood cutting board. Gently smooth out the wrapper; a few wrinkles are fine. If parts of the wrapper are still hard, you can dip the wrapper in water again for an extra second.

Step 4) Place 1/4 cup of filling in a small rectangle near the center of the wrapper.

WIN_20160502_170716Step 5) Fold the sides of the spring roll wrapper over the short sides of the rectangle of filling, as shown. Then, gently roll the spring roll from top to bottom, sealing the filling inside of the spring roll. The wrapper will stick to itself and form a nice seal.

Step 6) That’s it! Repeat steps 3 – 5 until you run out of filling.

Spring rolls are a FRESH food and are best enjoyed within a few hours of rolling (store in the refrigerator if not enjoying immediately). Try dipping your spring rolls in soy sauce, plum sauce, or peanut satay sauce – delicious! Spring rolls are inherently low in fat and are gluten free. You could also omit the chicken and add some shredded greens for your vegan friends. Have fun!

Korean Bibimbap

Bibimbap

Korean Bibimbap is a surefire crowd pleaser. The combination of white rice, vegetables, marinated beef, chili pepper paste, and egg is hearty, delicious, and can be tailored to the palate of each of your dinner companions. Love all the veggies and knock-your-socks-off spice? Great! Prefer your food mild and hold the greens? That’s fine, too! Let everyone prepare their own bowl, and everyone will be happy. Let’s get started!

Ingredients (Serves 6)* Continue reading

Tsukemen (Japanese Dipping Noodles)

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Who says you can’t play with your food? Tsukemen is not only delicious for adventurous diners, it’s a guaranteed kid pleaser and appropriate for serving to finicky friends. If you enjoy sampling dishes from around the world but are also cooking for reluctant diners, Tsukemen is a must-try.

Tsumemen is basically Continue reading

Potato Leek Soup

S1Hearty potatoes, earthy leeks, rich butter, and savory broth combine perfectly in this recipe to offer a lush, warm autumn meal. You’ll be impressed with how simple this soup is to prepare, leaving you plenty of time for carving pumpkins, jumping in piles of leaves, or enjoying an evening fire.

S4

These leeks from my garden are about 1 inch in diameter, but leeks can easily grow to 2 inches in diameter.

If you haven’t cooked with leeks Continue reading

Chickpea Stew

S1Today’s recipe is an autumn favorite here at Crowded Earth Kitchen. Simple and hearty, Chickpea Stew combines everyday ingredients to capture flavors reminiscent of West African dishes. Chickpea Stew may be served over rice, couscous, or simply enjoyed on its own!  Continue reading

Ratatouille

R2If you search online for “Ratatouille,” you’ll find some pretty fancypants recipes. They look lovely. The thing is, traditional Ratatouille really isn’t fancy. For hundreds of years, Ratatouille was understood to be a vegetable-based French country stew, made from whatever the cook’s garden happened to offer up for harvest that day. In that spirit, today’s Ratatouille recipe is both flexible and delicious! Save the silver and china for another dinner.  😉 Continue reading

Penne with Glazed Vegetables

P1Between 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

Peanut Pumpkin Soup

Soup1Rich and earthy, warm and savory, this is a perfect soup for a crisp autumn evening. You can use canned pumpkin to make a pot of Peanut Pumpkin Soup quickly, or roast a pie pumpkin and puree the flesh for added depth of flavor. It’s entirely up to you. Let’s get started! Continue reading

Cherry Tomato Cheddar Muffins

M1This week, the cherry tomatoes in my garden are sweet and delicious. While they make a flavorful addition to a variety of sauces, cherry tomatoes are so darn cute that it’s fun to cook with them in ways that show off their shape! This recipe combines garden fresh cherry tomatoes with cheddar cheese in a delightful cornbread muffin recipe guaranteed to make you smile. Let’s get started!  Continue reading