Healthy Cherry Quinoa Bowl

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Happy New Year, Friends! This month we’re focusing on delicious, healthy, EASY meals here at Crowded Earth Kitchen! A hearty serving of today’s Healthy Cherry Quinoa Bowl weighs in at only 225 calories yet offers up 26 grams of protein and a big punch of Vitamins A, B-complex, and K. Let’s get started! Continue reading

Dried Pineapple Snacks

pineappleWith all the flavor of fresh, ripe pineapple and a chewy, candy-like texture, Dried Pineapple Snacks are perfect for combating a case of midday munchies. Even better, this snack has Continue reading

Creamy Asparagus Soup

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Asparagus is at it’s lowest price of the entire year right now, at least where I live. I bought a few bundles and used some to make a pot of this amazing soup. If you’d like to stock up (this soup really is that good), simply follow the directions below and stop at Step 3. You can freeze the partially prepared soup well into autumn, then thaw and continue with the last few steps. So easy!

Ingredients (Serves 4) Continue reading

Salem Seafood Chowder

Soup1Chowder, or Chowda as the locals say, is popular in Salem. Many diners and pubs feature clam chowder high on their menu as either an appetizer or a complete meal with fresh bread. Two establishments, Tavern on the Green in the Hawthorne Hotel and also the wildly popular Red’s Sandwich Shop, offered amazingly delicious seafood chowder. Here at Crowded Earth Kitchen, we’ve done our best to recreate authentic seafood chowder, loosely based upon Continue reading

Microwave Potato Chips

chips1Our garden produced a nice crop of lovely little purple potatoes this year. The insides are ringed with beautiful shades of violet, but the small size of these potatoes makes them impractical to peel. Voila! Potato chips! What a simple way to show off the color of these heirloom veggies!

On our Kitchen Gadgets page, we’ve provided a link to an affordable gadget which makes potato chips (oil free) in the microwave. It works really well, but makes small batches. We have a LOT of potatoes, and needed to find a way to process larger batches of chips. Aha! This worked like a charm:chips3

Emson Bacon Wave, Microwave Bacon Cooker

Yes, friends, an “As Seen On TV” microwave bacon maker, no joke! We used a mandolin to slice potatoes really thin, sprinkled them with a bit of sea salt, and arranged them in the bacon maker as shown:chips2

We microwaved our chips for approximately 6 minutes (until the chips started to brown). Done! So simple! What a great way to enjoy the high fiber goodness of garden fresh potatoes, without adding fat.

PS – this same technique works for vegetable chips made from yams, beets, carrots, and parsnips. Stay tuned!

 

Great-Grandma’s Corn Relish

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My Grandpa Fred grew up enjoying this corn relish on the family dinner table. He remembers it fondly. I found his mother’s corn relish recipe in a treasure box of family recipes and, since my Grandpa is just about the coolest guy around, I’m happy to make a batch just for him whenever fresh sweet corn is available. I love you, Grandpa!

*Note: I’ve scaled this recipe down to a manageable size, as Great Grandma made a LOT of corn relish at once! Original quantities (which I occasionally prepare) are 3 times the quantities listed below.

Ingredients (Makes 8 pints)

8 ears of fresh sweet corn

2 onions

1 green bell pepper

1 red bell pepper

1 cup sugar

1 1/3 cup vinegar

2/3 cup water

1 tablespoon salt

1/3 teaspoon mustard seed

1/3 teaspoon celery seed

Directions

Step 1) Working carefully, use a sharp knife to slice the kernels from each ear of corn.

Step 2) Dice the onions and bell peppers.

Step 3) Combine all ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer gently for 30 minutes. Done!

Step 4) Corn Relish may be stored in the refrigerator for two weeks, or may be canned in sterilized jars, leaving 1/2 inch of headspace. If canning, process jars in a boiling water bath for 15 minutes. Canned Corn Relish will remain fresh for up to one year.

 

 

Three Ingredient Shrimp Soup

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Three Ingredient Shrimp Soup

In my corner of the world, summer is short! Hot, sunny days are for swimming, reading in the hammock, and playing in the garden. Even with as much as I love to cook, now is not the time for spending hours in the kitchen!

Three Ingredient Shrimp Soup will have you back outside in five minutes flat. That’s right, this savory, cold soup takes mere minutes to prepare, and makes an excellent Continue reading

Kohlrabi Roll-Ups

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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!

WIN_20160501_135603Ingredients (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

WIN_20160501_142617Directions

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 WIN_20160501_140920and 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.

WIN_20160501_142747Step 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).

WIN_20160501_143930Step 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.

 

Shrimp Spring Rolls

WIN_20160502_173224Here’s to second chances! The first time I tried making spring rolls, they were a disaster. I swore I’d never attempt them again. Well, I’ve learned a few things since then and as it turns out, spring rolls really aren’t difficult to make at all! My loss is your gain – thanks to my mistakes, I’ll be able to help you avoid a few pitfalls and make delicious spring rolls on your very first attempt.

Fun fact: spring roll wrappers and vermicelli noodles are made of exactly the same thing… rice flour. Many spring roll recipes Continue reading

Ahi Tuna Salad

WIN_20160114_205827My local market sells small, individually sealed, frozen Ahi tuna steaks for a very reasonable price. Ahi tuna (Yellowfin tuna) is high in protein, low in fat, and packed full of B vitamins. While I generally prefer the sustainability and reliably lower mercury levels of small fish such as sardines, the delectable flavor of Ahi tuna is an indulgence I’m not ready to part with entirely. This recipe offers an easy way to enjoy this delicious fish.

A note about slicing tuna for pan searing: If you enjoy tuna a bit pink in the center, slice your tuna steak 1/3 inch thick and sear quickly. I prefer tuna cooked through, and slice my steak into 1/4 inch thick pieces. It’s up to you.

WIN_20160114_205407Ingredients (per person)

Introducing Prime Pantry – Everyday Essentials Delivered to You

3 ounce frozen Ahi tuna steak, sliced thin

1 teaspoon coconut oil

2 cups torn romaine lettuce leaves

2 tablespoons cooked, shelled edamame (soybeans)

1/4 teaspoon grated fresh ginger

1/2 teaspoon toasted sesame oil

1/2 teaspoon soy sauce

1 tablespoon chili vinegar

colorful pepper slices to garnish

WIN_20160114_203855Directions

Step 1) Arrange torn lettuce on a serving plate. Sprinkle with cooked, shelled edamame.

Step 2) In a small bowl, whisk together grated ginger, sesame oil, soy sauce, and chili vinegar to make a simple vinaigrette. Set aside.

Step 3) Heat coconut oil in a skillet over medium heat. Make sure bottom of skillet is evenly coated with oil. Add Ahi tuna slices and sear 15 – 30 seconds on each side (if you like the middle pink) or up to 1 minute on each side (if you like the tuna cooked through).

Step 4) Arrange tuna slices over lettuce and edamame. Drizzle with vinaigrette. Garnish with pepper slices.

Enjoy your Ahi Tuna Salad!

Spiced Almond Meringues

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What can I say, I woke up with a sweet tooth today!  When cooking for wellness, satisfying a sweet tooth requires a bit of mindfulness.  With a bit of thought, it’s possible to indulge in something deliciously sweet without ingesting the loads of saturated fat that are lurking in many traditional dessert recipes.  For me, meringues are just the thing… delightful when I feel like a bit of sugar without inviting butter (or worse, shortening) along for the ride.

Ingredients (makes 48 meringues)

3 egg whites

1/2 teaspoon almond extract

1/4 teaspoon cream of tartar

1/4 teaspoon ground cloves

1 cup white sugar

Directions

picture194Step 1) In  scrupulously clean bowl, beat egg whites, almond extract, and cream of tartar at high speed for 2 – 3 minutes until soft peaks form.  It’s OK if the peaks fall over at this point, when you lift the beater out of the mixture.

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picture195Step 2)  Add white sugar and ground cloves – 1 tablespoon at a time – to egg white mixture.  Beat at high speed for 3 – 5 minutes until mixture is glossy and stiff peaks form.  When you lift the beater out of the mixture now, the peaks should stand up straight.

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picture196Step 3)  Drop tablespoonsful of the meringue mixture onto a greased cookie sheet, leaving 1 – 2 inches between meringues.  Bake in a preheated 300 degree oven for 20 minutes.

Cool on a cooking rack and Enjoy!