Creamy Asparagus Soup

asparagus

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

Chard and Squash Blossom Sauté

WIN_20160708_110715Here 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.

WIN_20160708_105912Ingredients (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

WIN_20160708_110145Directions

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.

Lazy Cheesy Eggplant

WIN_20160328_085536I 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

Three Food Resolutions to Consider

Happy New Year from Crowded Earth Kitchen! Let’s kick off 2016 with a few new and improved food habits, shall we? Not only can these three simple changes improve our health, they can help us save a LOT of money. What’s not to love about that?

picture650#1  Less soda pop, more tea. The negative health effects of soft drinks, even diet soft drinks, have been well researched. Also, commercial sodas are expensive! Think of all of those SuperBowl commercials… those advertising dollars have to come from somewhere, right? Let’s give this simple swap a try. Our bodies and our wallets will thank us.

#2  Less drive-thru food, more homemade freezer meals. My weakness is drive-thru burritos, even though I know they are a nutritional nightmare. The wake-up call for me was when I admitted stopping at a drive-thru after pledging a boycott and a friend said, “Of course you’re having trouble stopping – you’re addicted. You’re addicted to the salt, the MSG, and who-knows-what-all in the chemical soup that is Fast Food.” Gross. I know better, and my body deserves better. Time to stock up on home cooked, individually portioned and frozen soups, stromboli, and other meals which thaw and reheat easily.

WIN_20151030_191018

Chili freezes and thaws easily!

WIN_20150517_184936#3  Less brown food, more green food. This one is self-explanatory. Most Western diets are higher than they should be in breaded, fried “brown” food, and lacking in fresh, vegetable-based “green” food. Crowded Earth Ktichen is chock full of vegetable-based recipes for on-the-go snacks, simple lunches, family dinners, and a variety of ethnic dishes.

May 2016 bring you good health, and may your kitchen be a place that makes you happy!

Inside Out Bloody Marys

WIN_20151120_165913

This just might be the easiest item to prepare on your entire party buffet… and the most popular! Who doesn’t love a good Bloody Mary? Sure, the spicy, tomato based vodka beverage is tasty, but everyone knows the best part of a well made Bloody Mary is the garnish. Here at Crowded Earth Kitchen, we ran with that idea and created Inside Out Bloody Marys. The beverage itself is shot sized and potent, accompanied by an assortment of excellent pickled vegetables. Rock On!

Ingredients (Serves 12)

12 ounces (1 1/2 cups) spicy Bloody Mary mix, chilled (Preservation and Co. Bloody Mary Mix 32 Oz. Jar)

12 ounces (1 1/2 cups) good quality vodka, chilled

1 cup of pickled mushrooms

1 cup of pickled beans (Tabasco Beans, Spicy, 16 Ounce)

1 cup of pickled okra (TABASCO Spicy Pickled Okra 12 oz. jar)

Double (3 ounce) shot glasses

Toothpicks

Directions

OK, friends – this is easy enough to prepare even if you’ve already enjoyed a full size Bloody Mary or three.  😉  Begin by arranging your relishes in the center of a party platter. If you want more than three options, go for it. Try thick slices of dill pickles, ginger pickled carrots, garlic stuffed green olives, rosemary pickled cherry tomatoes, etc.

Next, arrange your shot glasses on the outer edge of the party platter. Fill your shot glasses half full with chilled vodka, and top with chilled Bloody Mary mix. Serve immediately!

 

Southern Style Chow Chow

WIN_20150828_185240Chow chow?

I have no idea where the name originated – catchy though, isn’t it? There are many, many variations on chow chow, which is basically a corn chutney made from the bits and scraps of whatever is left in a garden before the first freeze, preserved in a sweet brine. This batch of chow chow is made from corn, Poblano peppers, onion, and green beans because that’s what I had on hand. If you have green tomatoes, asparagus, or cauliflower to use, those vegetables also work well. As long as your vegetables “add up” to 18 cups, you can follow the brine recipe as shown below. Be creative with your combinations of corn and other veggies, and have fun!

If you’re looking for serving suggestions, chow chow (like many forms of chutney) is often served over beans and rice.

WIN_20150828_174447Ingredients (Makes 10 pints)

18 cups assorted garden vegetables, such as:

  • 6 cups diced Poblano pepper
  • 2 cups diced onion
  • 4 cups fresh corn kernels
  • 6 cups green beans, cut in 1 inch pieces

Brine:

4 1/2 cups sugar

3 cups white vinegar

1 1/2 cups water

1/2 teaspoon turmeric

1 teaspoon ground mustard powder

1 teaspoon celery salt

1 tablespoon sea salt

1/2 teaspoon red pepper flakes

WIN_20150828_175528Directions

Step 1) Combine all brine ingredients in a large pot and bring to a boil.

Step 2) Reduce brine to simmer, and add all 18 cups of vegetables. Stir and simmer for 5 minutes.

Step 3) Ladle chow chow mixture into sterilized, pint size canning jars, leaving 1/2 inch headspace. Use a canning tool or butter knife to remove air bubbles. Top jars with lids and rims, and process in a boiling water canning bath for 10 minutes.

“But I don’t have a canning pot!”

Sigh. You still don’t have a canning pot? They’re only around $20, my friend, and will save you tons of money! Here’s a link to get you started: Granite Ware 0707-1 Steel/Porcelain Water-Bath Canner with Rack, 21.5-Quart, Black

Happy canning!

Salted Green Bean Crisps

WIN_20150831_101227Here at Crowded Earth Kitchen, we’re big fans of vegetable snacks such as zucchini crisps, seasoned kale, and Brussels sprouts chips. But green beans? Well, why not?

Green beans are abundant this time of year, so I trimmed a few pounds and experimented. First, I just dehydrated a few beans without any other preparation.

Yuck.

Second, I blanched a few beans in boiling water and salted them before dehydrating.

Better, but not something I would make twice.

My third attempt was spot on. I roasted the beans before placing them in the dehydrator, and the results were delicious! I now keep a little container of Salted Green Bean Crisps in my car, for guilt-free snacking as I drive past three ice cream stores (no joke) on my way home from the gym!

WIN_20150830_164418Ingredients (Fills a quart size container)

1 pound fresh green beans

1 tablespoon oil (I like toasted sesame oil, but coconut oil also works well)

1 tablespoon sea salt

WIN_20150830_171728Directions

Step 1) Wash and trim ends from green beans.

Step 2) Coat green beans with 1 tablespoon of oil on a baking sheet with shallow sides. Roast beans in a preheated 375 degree oven for 30 minutes.

Step 3) Allow green beans to cool, then transfer to food dehydrator trays. Dehydrate for 12 hours, or until beans snap in half easily. Store beans in an airtight container.

Ronco FD1005WHGEN 5-Tray Electric Food Dehydrator