Recipes

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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!

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Sweet Tomato Figs

IMG_2343A few years back, my fellow gardening friend Denise gifted me with a copy of Tomato Imperative. It is unfortunate that this book is no longer being printed, as it is chock full of old school recipes for enjoying and preserving tomatoes.

Today we are making Sweet Tomato Figs, adapted from Continue reading →

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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 →

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Fresh Tomato Soup

IMG_2231Few foods are more satisfying on an autumn afternoon than a bowl of fresh tomato soup with the last of the garden tomatoes. This recipe is simple to prepare, and doubles easily for freezing or canning. Yes, it’s safe for water bath canning, to enjoy throughout the winter! Enjoy.

Ingredients (Makes one large pot; recipe can be easily doubled OR cut in half) Continue reading →

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Zucchini Pickles Two Ways

Left: Spicy Zucchini Pickles    Right: Garlic Dill Zucchini Pickles

My garden zucchini plants went bonkers this year. I’ve already made zucchini apples (a favorite around here), zucchini boats, and several zucchini-enhanced baked goods. With the last of my garden zucchini – because I am uprooting the plants to make room for a late crop of onions – I’m making Easy Zucchini Pickles.

Crisp and tangy, these pickles will stand up to any cucumber pickle, I promise. Let’s get started!

Ingredients (Makes approximately 4 quarts)

2 large (approximately 16 inch) or 3 medium (approximately 12 inch) zucchini

4 cups water

4 cups white vinegar

3/4 cup salt

1/4 cup white sugar

16 cloves garlic, peeled and halved

For garlic dill pickles: 16 heads of fresh dill -or-
For spicy pickles: 12 Thai chili peppers, scored lengthwise

Directions

Step 1) Wash zucchini and cut in half lengthwise. Scoop out and discard seeds. Slice Zucchini halves crosswise into 3/4 inch slices, then cut each slice into 2 inch pieces. Set zucchini pieces aside in a large bowl.

Step 2) In a large pot, combine water, vinegar, salt, sugar, and garlic. Bring brine mixture to a boil, stirring occasionally, then reduce heat to simmer.

Step 3) Pack zucchini pieces into sterilized quart jars, layering a head of dill (or a chili pepper), about 1 cup of zucchini, and about 1/2 cup of brine at a time. Don’t be afraid to really stuff the zucchini into the jar, 1 cup at a time! The back of a tablespoon can be useful for packing zucchini.

Step 4) Leave 1/2 inch head space at the top of each jar (no zucchini should be “poking up” into that last 1/2 inch of space). Make sure zucchini is covered in brine, and tap the jar (or poke with a chopstick) to remove air bubbles.

Step 5) Cover each jar with a sterilized lid and band. For refrigerator pickles, place jars in the fridge. For canning, place jars in a boiling water bath canner for 15 minutes.

Your zucchini pickles will taste best after one week. Enjoy!

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Yes, you need Garden Sauce in your pantry!

Garden Sauce is so simple to prepare, it hardly counts as a recipe. You can make a little or a lot; the ingredients below may be easily doubled or tripled. Not only is Garden Sauce easy to prepare, it is versatile as well! Here are just a few Continue reading →

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Toasted Melon Seeds

melon seedsIf you’re waiting longingly for October to enjoy the savory taste of roasted pumpkin seeds… no need. One of the best kept secrets among frugal cooks is that ALL melon seeds are edible! The seeds from pumpkins, winter squash, watermelon (yes, watermelon), cantaloupe, honeydew, etc. are not only edible, they are chock full of Continue reading →

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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 →

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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!

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Chocolate Chip Zucchini Bread

WIN_20150724_123445If you don’t like zucchini, well, I’m not sure we can be friends. 😉 In all seriousness, zucchini is one of the most versatile vegetables available. It’s also low in calories, surprisingly packed full of vitamins, and a prolific producer in just about any North American garden. This recipe uses grated zucchini. Feel free to use grated patty pan squash, yellow crookneck squash, or any other “zucchini-like” summer squash.

PS – You can grate your extra zucchini now and freeze it in 1 1/2 cup quantities (just measure it into zip-lock freezer bags) to bake this recipe later, if your hammock is calling you out into the sunshine!

WIN_20150724_101403Ingredients (Makes 2 loaves)

1 1/2 cups grated zucchini

1 teaspoon almond extract

1 cup applesauce

1/2 cup vegetable oil

2 eggs

1 cup sugar

1 large package instant chocolate pudding

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup mini chocolate chips

WIN_20150724_103524Directions

Step 1) Grease and flour two bread pans.

Step 2) Combine grated zucchini, almond extract, applesauce, oil, and eggs. Stir until well combined.

Step 3) Add sugar and pudding mix; stir well.

Step 4) Add dry ingredients, a little at a time, until well incorporated. Fold in the mini chocolate chips last.

Step 5) Divide batter between two bread pans. Bake in a preheated 350 degree oven for 50 minutes to 1 hour. Bread is done when a toothpick inserted near the center comes out clean.

Like just about any zucchini bread, this bread freezes well!

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Cookies from Latvia

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Biezpiena Cepumi

Happy Holidays, friends! Here at Crowded Earth Kitchen we’ve been traveling, homeschooling, and collecting amazing recipes from around the world to share with you. Today’s gem is Biezpiena Cepumi, beautiful Latvian cookies that are delicious with coffee on cold winter days. These treats aren’t overly sweet; if you like lemon cookies or windmill cookies, give these a try. Biezpiena Cepumi are nut-free and egg-free, as well.

Ingredients (Makes 36 cookies)

1 cup plus Continue reading →

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Best Street Food in South Korea! Yachae Hotteok (야채호떡)

1024182022~2 (2)The golden rule of street food for foreign visitors to any country is simply “Follow The Crowd.” If locals are lining up, you can be confident that you’ve stumbled upon something delicious. Walking the outer perimeter of Namdaemun Market, we knew we were in for a treat when we happened upon this line:

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Standing at the back of the line, our context clues were rather limited. A large red sign clearly advertised a price of 1000 Won, the USD equivalent of 88 cents. Savory, fried aromas wafted toward us as folks walked by happily holding folded golden brown circles of what looked like… fried dough?

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The circles looked like large fritters, or perhaps large servings of Native American fry bread. After being carefully lifted from sizzling oil, they were brushed with what appeared to be a sweet soy glaze flavored with apples, lemons, dates, and onion. Watching people enjoy their snacks, it became apparent that the fried treats were stuffed with some sort of filling. I saw vegetables and… were those noodles?

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Why yes! But… bread stuffed with noodles? It didn’t sound all that wonderful to my American palate. Wow, was I happy to be wrong, wrong, wrong. This treat, which I later learned is called “Yachae Hotteok” (and translates approximately as “vegetable pancake”) is – hands down – the best food I sampled in Seoul, South Korea.

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Clear, chewy, flavorful noodles were tucked inside the warm shell along with thin strips of carrot, green onion, and other fresh vegetables. No wonder the locals were smiling. These treats were fantastic!

If you’d like to try your hand at preparing Yachae Hotteok at home, I’ve found a few great links for you. Maangchi, a famous Korean cook, has a recipe that looks very approachable. The Smart Local offers another variety which looks fun.

The world is small – have big fun!

 

 

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Tokyo Dining: Never Enough Noodles!

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Noodles in broth with thin sliced green onion and a poached egg

Seriously, friends. If you like noodles, you’ll love Tokyo. In addition to the ramen and tsukemen dishes previously featured here on Crowded Earth Kitchen, there exists a seemingly endless variety of noodle bowls. Hooray!

We’re Continue reading →

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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 →

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Japanese-Inspired Banana Spongecake

Japanese desserts tend to be a bit lighter and less sugary than Western desserts. Also, bananas and banana-flavored treats are very popular in Japan. This banana spongecake is inspired by desserts we enjoyed throughout Tokyo. Enjoy!

Ingredients (Serves 8)

1 very ripe banana

2 eggs Continue reading →