Detox Gazpacho

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Put the chocolate Easter bunny down and back away slowly. I hear the siren song of sugar right along with ya, but we can do this! Instead of eating something which will lead us to wallow in guilt later, let’s eat something healthy and invigorating! This soup is one of my favorite detox foods, so I’m sharing it again.

Springtime tends to make vegetable lovers giddy with excitement. Unfortunately, it also makes us impatient, as the fresh, ripe flavors we crave become  s  l  o  w  l  y   available. Right now, the zucchini at the market (not yet from my garden) looks fresh and delicious. Cucumbers and peppers aren’t half bad right now, either.

But those supermarket tomatoes?

Sigh.

Don’t even bother with springtime tomatoes. I think they’re just little cardboard orbs disguised as tomatoes.

So, what’s a vegetable lover to do? Cheat. Relax, I’m not telling you to cheat on your taxes or cheat on your calculus exam. We’re going to cheat by avoiding fresh tomatoes altogether, even in a dish which ordinarily features fresh tomatoes quite prominently.

How are we going to cheat? We’re going to use salsa and vegetable juice. Stay with me for a minute.

Salsa, whether home canned or store bought, is often a superior alternative to out of season tomatoes. The blend of tomatoes, onions, herbs, and spices offers a whole lot more flavor than whatever was picked green and trucked up from far away, gassed along the way to artificially force a red color (without doing a darn thing for flavor). Likewise, vegetable juice forms a perfect – and perfectly obvious – base for a simple gazpacho. If you don’t believe me, try this recipe. If I’m wrong, post a comment below!

WIN_20150408_091740Ingredients (Serves 4)

1 small zucchini, peeled and chopped

1 small cucumber, peeled, seeded, and chopped (save one slice unpeeled for garnish later)

1 yellow pepper, seeded and chopped (set aside a small piece for garnish later)

1 red pepper, seeded and chopped (set aside a small piece for garnish, later)

1 clove fresh garlic, diced

1 cup salsa

2 cups tomato-based vegetable juice (such as V-8)

Directions

Add all ingredients except garnish to a blender and puree until smooth. Serve well chilled and sprinkled with colorful diced vegetables. If you’d like, add a dollop of sour cream. Enjoy!

Vintage Recipe: Ultimate Mac ‘n Cheese

WIN_20160106_180537Mac ‘n Cheese is the ultimate Midwestern American comfort food. If you’ve been following Crowded Earth Kitchen for a while, you know that we have a big old foodie crush on Paris… but not even Paris does Mac ‘n Cheese as well as the American Midwest. We’ve been experimenting with recipes for Ultimate Mac ‘n Cheese for a while, working to create a recipe that just simply doesn’t need to be improved any further. This is it. Enjoy!

WIN_20160106_170048Ingredients (Fills a deep dish pie plate)

1 1/2 cups chicken stock

1/2 cup shredded mild cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded sharp cheddar cheese

1/3 cup light cottage cheese

1/4 cup light sour cream

1/2 teaspoon sweet curry powder

1/4 cup shredded Parmesan cheese

1/4 teaspoon freshly ground black pepper

1 pound box of medium shells or macaroni noodles

WIN_20160106_163123Directions

Step 1) Pour chicken stock into a large saute pan and boil for 10 minutes or until reduced until only about 1/2 cup of liquid remains. Remove from heat and allow to cool for a few minutes.

Step 2) Add shells or macaroni to a large pot of boiling water. Cook until al dente, or just a bit chewy – don’t overcook! Drain when al dente is reached.

Step 3) While pasta is cooking, add mild cheddar, Monterey Jack, and sharp cheddar cheeses to the saute pan with the reduced chicken stock. Heat on a low setting, stirring constantly, until cheese is melted.

Step 4) After shells or macaroni are cooked and drained, add the cottage cheese, sour cream, and curry powder to the melted cheese mixture. Stir over low heat until thoroughly blended.

Step 5) Combine the cooked, drained noodles and the cheese mixture. Stir until noodles are evenly coated, and transfer the mixture to a greased deep dish pie plate or casserole dish. Sprinkle with shredded Parmesan cheese and freshly ground black pepper.

Step 6) Cover with foil and bake your Ultimate Mac ‘n Cheese in a preheated 325 degree oven for 30 minutes. Serve immediately with a fresh green salad.

Holiday Rice Pudding

win_20161209_181507If you’ve been following Crowded Earth Kitchen for a while, you know that our favorite recipes are those that are stone simple to prepare but taste and look a little bit fancy. We’re all about kitchen trickery.  😉 Continue reading

Autumn Plum Cake

easy-plum-cakeEvery autumn, the New York Times publishes the same plum torte recipe. It has something of a cult following. My friend Denise, a scratch cook who is rather particular about the recipes she endorses, raves about this torte. So, I gave it a try.

It’s good. Really good! The recipe is included here. I had larger plums on hand, so I used slices rather than halves. Whether this recipe is a “torte” or a “cake” is in the eye of the beholder. I’m going with “cake,” as for me the word “torte” conjures up images of complicated, many-layered German desserts. This recipe is blessedly simple. It is quite similar to Rustic Apple Cake, with different fruit. Enjoy this cake (torte?) with a cup of coffee as you watch the leaves fall.

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.