Tag Archives: rice

A Beautiful Nightshade

It sometimes surprises me when a standard recipe hasn’t come up on my radar. I’m one who doesn’t really like ground beef so I’ve never made stuffed peppers. I know, it seems odd to me too; most people eat them with enthusiasm. So when my wife asked me to make them, I wondered what I needed to change so I would be enthusiastic too? I immediately swapped out the ground beef for ground lamb. I also wanted them to be visually appealing, not buried under a bunch of cheese making the pepper unidentifiable. So instead of covering them with cheese I incorporated feta in the meat mixture, giving them a Greek theme. I gave them a little whimsy by standing them up with little hats, instead of cutting them in half and laying them down. The final product turned out so good I will have them on a regular rotation. Who knew? You can teach an old dog new tricks.

GREEK STUFFED PEPPERS

INGREDIENTS:

  • 1 pound grass-fed ground lamb
  • 1 1/4 teaspoons Kosher salt, divided
  • 4-6 large colored sweet peppers (I like red & yellow), Cut the tops of at about 3/4 of an inch, removing the stem of each pepper, remove membranes and seeds.
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • 2 cups tomato sauce, preferably homemade, divided
  • 2 tablespoons tomato paste
  • 1 cup cooked rice, or other grain of choice
  • 8 ounces feta, crumbled

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F. Set oven rack to middle position.
  2. Depending on the number of peppers you are using, place the peppers cut side up, in a 8×8 or 9×13 baking dish. Drizzle 1 tablespoon of the olive oil, and sprinkle with 1/2 teaspoon salt. Place each pepper top on peppers. Cover with foil (shiny side toward peppers), and place in oven for 30 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add onion and saute stirring frequently, until translucent about 3-4 minutes. Add garlic and cook 1 minute more; do not brown. Add ground lamb, salt, pepper and oregano and increase heat to medium-high, breaking up meat with a wooden spoon. Cook until mostly cooked through, about 5 minutes. Add 1/2 of tomato sauce, tomato paste and bring to a boil; reduce the heat to medium low, and cook, uncovered until meat is cooked through, 3-4 minutes. Add the rice, stir to combine. Take off heat and add feta.
  4. Remove peppers from oven and spoon the remaining tomato sauce around the peppers. Fill each pepper with meat mixture, and cover with the tops of each pepper. Bake for an additional 25 minutes.
  5. Spoon tomato sauce in shallow bowl, place a pepper on top of sauce, and spoon additional sauce over pepper. Serve hot.

“Good food & a warm kitchen, are what make a house a home.”

Feeling A Little Spicy?

Can you tell that it’s pepper season here? I know there have been several posts showing their delicious versatility, so I’m hoping you can stand just one more. This week we’re doing Stuffed Poblano Peppers. These stuffed peppers are a hearty and satisfying Mexican style meal that is family friendly. The filling may make more than you will initially need. I usually freeze the remainder for future use in sweet bell peppers that are easy to come by later in the season. Either way, it’s sure to please.

The poblano pepper is a mild chili pepper, originating in the state of Puebla, Mexico. They are not as hot as a jalapeño, so they are perfect for Mexican and Tex-Mex cooking. Roasting them really brings out their great flavor. Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper.

Traditionally, these stuffed peppers use ground beef, however I enjoy using Mexican chorizo in this dish. It adds a richness that compliments the poblanos. I have also tried a chicken-chorizo that was lower in fat than its pork counterpart that worked well. There is even a vegan chorizo by Friedas called “soyrizo”; all are viable options.

STUFFED POBLANO PEPPERS

INGREDIENTS:

  • 6 large poblano peppers
  • 1 pound Mexican chorizo, casings removed
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup cooked white rice
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 15 ounce can diced tomatoes with juice
  • 15 ounce can tomato sauce (I use my homemade roasted tomato sauce)
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup fresh cilantro, chopped

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Cut a slice off lengthwise in each pepper. Remove seeds and membranes. Place peppers in a single layer.
  2. Bake the peppers for 15-20 minutes, or until softened.
  3. Heat a 12-inch non-stick skillet over medium high heat. Add the chorizo and cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the chorizo is cooked through and no longer pink.
  4. Add the garlic and cumin, cook for 1 minute.
  5. Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine. Coat the bottom of a 13×9 pan with tomato sauce. Place pepper halves on top. Fill each half with filling. Sprinkle with remaining cheese.
  6. Return the peppers to the oven. Bake 15-20 minutes, or until heated through and cheese is melted. Place 2 pepper halves in individual bowls, then top with tomato sauce and sprinkle with chopped cilantro.

Serves 6

“Mexican food is one of the best culinary experiences that people can have.” ~ Karla Souza

A Pantry Darling

It is blustery and cold today at the farm. It has been a challenging year. A year marked by the pandemic, angry politics, frustration and despair for so many. It has caused us to rethink our lives going forward, and adjust our priorities. As 2020 starts to wind down, I am grateful for the love in my life, shelter from the howling wind outside, and our loving animals. But the one thing that has kept me going day after day is being in my kitchen to create something that not only feeds our bodies, but our souls. Nourishment. We require it as much as the air we breathe. I find this nourishment in the act of feeding others. It is an act of love.

When it comes to what we create in our kitchens, I find there are some ingredients that I return to again and again. I put up dozens and dozens of jars of tomatoes in all their various forms. They are truly a pantry staple. When I reflected on other ingredients, I had to acknowledge an item that has just as much versatility; the humble chickpea. Whether canned or dried this protein warrior is far more than your simple hummus. Everything from spreads, to soups, to salads and entries, the garbanzo bean has it all. Although I appreciate having canned chickpeas on hand, I can’t recommend enough cooking them from their dried state. Quite frankly, they are dirt cheap! But they are also surprisingly delicious made from scratch. When soaked overnight, they cook in about 40 minutes. I usually make a large batch and freeze some of them with their cooking liquid for additional options. Remember to add 3/4 teaspoon of baking soda to every 2 cups of dried chickpeas, in your soaking water. After draining them before cooking add the same amount to your cooking water. This helps soften them. Also, never add salt to your cooking water, as your beans will never get soft.

INDIAN BUTTER CHICKPEAS

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves, grated or finely minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 2 teaspoons garam masala
  • 1 small cinnamon stick
  • 1 (28-ounce) can whole peeled tomatoes (I use a quart of homemade)
  • 1 (15-ounce) can whole coconut milk, stirred with whisk in separate bowl before adding
  • 2 (15-ounce) cans chickpeas, drained OR equivalent of 4 cups cooked chickpeas
  • 1/4 to 1/2 teaspoon ground cayenne (optional)
  • 2 cups packed fresh baby spinach
  • Cooked white rice, for serving
  • 1/2 cup cilantro leaves and tender stems, for serving
  • 1 cup Greek yogurt, for serving (optional)
  • 1 lime cut in wedges, for serving

INSTRUCTIONS:

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. Don’t be tempted to turn up the heat (you don’t want to burn the butter).
  2. Stir in the garlic and ginger, and cook another minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
  3. Add tomatoes with their juices. Using a large spoon, break up and smash the tomatoes in the pot. Stir in whisked coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to break up the tomatoes if necessary.
  4. Stir in chickpeas and cayenne if using, simmer and cook, stirring occasionally, for another 10 minutes. Add 2 cups packed baby spinach of heat. It will wilt as you stir in in. Serve in bowls over rice, garnishing with cilantro and a dollop of Greek yogurt.

Serves 4-6

“What the new year brings to you, will depend on what you bring to the new year.”

Hunkering Down

Most of the leaves are off the trees, and the view from my window is brown and gray. We are preparing to self-quarantine for the winter. Our larder and freezers are full of food prepared during our growing season. For all practical purposes we are ready to be home. The wood is stacked and the farm put away for the season.

Winter is actually a much needed quiet time on the farm, regardless of the pandemic. Val and I have stacks of books at the ready. The days are centered around food, discussion, reading, writing and cribbage. It is a simple life that suits us. There are times when the only sounds are the ticking of clocks, the wind across the lake and the crackling of the wood stove. This quiet is the counterbalance to the pandemic and the political tension all around us. With open hands, rather than fists, we will heal our tattered hearts and listen.

The following recipe makes more Indian butter sauce than you will need for one head of cauliflower, but it freezes beautifully and can be at the ready the next time you want to make it. If you want a little more bulk, steam some jasmine rice and serve it along side. It soaks up that wonderful sauce; and you might not have leftovers. You also will want all your spices measured out before you make the sauce, so you can sprinkle them in all at once. Don’t be intimidated by the list of ingredients, it comes together rather quickly; and you will find it on your regular rotation.

Steamed cauliflower sections with Indian butter sauce ready for roasting.

ROASTED CAULIFLOWER WITH INDIAN BUTTER SAUCE

INGREDIENTS:

  • 1 large head of cauliflower, cut in quarters leaving as much of the green leaves as possible
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 large or 3 small shallots, minced
  • 2 teaspoons ground cumin
  • 2 teaspoon garam masala
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons freshly grated ginger
  • 2 large garlic cloves, grated on Microplane or minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28 ounce can fire-roasted diced tomatoes and their juices
  • 1 cup heavy cream
  • 1 teaspoon finely grated lime zest
  • Cooked jasmine rice (if using)
  • Chopped fresh cilantro, for serving
Roasted cauliflower with Indian butter sauce

INSTRUCTIONS:

  1. In a large pot over high heat, place a steamer basket, 2 cups water, and your quartered cauliflower. Cover, bring to a boil and steam for 10 minutes. Remove the cauliflower with tongs and gently let it drain on a clean kitchen towel. Preheat oven to 425 degrees F.
  2. Next, make you butter sauce. In a medium heavy sauce pan over medium high heat, melt 2 tablespoons of the butter, add the shallots and a pinch of salt; cook until golden brown, about 5-8 minutes.
  3. Stir in the garlic, ginger, red pepper flakes, cumin, paprika, garam masala, and lime juice. Sauté for another 2 minutes.
  4. Add the heavy cream, and tomatoes with their juices. Add salt and freshly ground black pepper to taste. Bring to a boil, then reduce heat to medium and simmer for 15 minutes, stirring occasionally. Take off heat and using a stick blender, blend until smooth. Add the remaining 2 tablespoons of butter, and lime zest.
  5. On a large baking sheet lined with parchment paper, place your drained cauliflower quarters evenly on it. Baste each quarter generously with sauce and roast for about 25 minutes.
  6. Place cauliflower on attractive platter and sprinkle with chopped fresh cilantro.

Serves 4

Beautiful roasted cauliflower, with Indian Butter Sauce
Enjoy!!

“Loneliness is the poverty of self; solitude is the richness of self” —May Sarton

Cabbage Rolls Revisited

Once in a while I like to re-post a blog that seems particularly timely.  This originated back in 2011.  We currently have in our possession a large head of cabbage that was begging to be used in something tasty.  This is it.

I love cabbage rolls.  My mother-in-law Elsa made them for me the first time in the early 80’s.  she mixed beef and pork together with onions and rice, placed them in cabbage leaves and tied them with thread.  She called this peasant-food.  Her son John and I called it heaven.  The first time I tried making cabbage rolls I was surprise just how bad I was at getting the leaves separated from the head in one piece.  I kept saying, “It can’t be that hard!”  I decided to get out of the box and approach it differently.  Why not turn it into a casserole I thought?  It would be less time-consuming and we could enjoy it more often.  While I was getting out of the box, I decided to use ground lamb, different spices and feta for a different take on it completely.

3049

Assembling the ingredients

Doing the cabbage ‘rolls’ as a casserole allowed me to follow my own whimsy.  I could shake it up a bit with non-traditional spices and be able to enjoy more cabbage in the process.

Lots more cabbage!

Lots more cabbage!

Cabbage and Lamb Casserole:

  • 1 medium head green cabbage (about 2 lbs), core removed, halved and sliced into 1/2 inch sections
  • 1 lb grass-fed ground lamb
  • 1 large yellow onion, finely chopped
  • 1 large farm-fresh egg
  • 8 oz (1 cup) crumbled local feta
  • 1/2 cup short-grain rice, such as Arborio
  • 1 Tbsp fresh oregano, finely chopped (11/2 tsp dried)
  • 1/2 cup fresh Italian parsley, chopped
  • 1 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • Salt and freshly ground black pepper to taste
  • 1 15 oz can diced tomatoes (I use our own canned tomatoes)
  • 1 cup chicken stock (I also used homemade)
  1. Preheat oven to 400 degrees F.  Grease a 13×9 inch casserole dish with ghee.
  2. Cut cabbage in half, core, then slice in 1/2 inch wedges.  Place the wedges in casserole dish so they overlap each other in two rows.
  3. In a large bowl, use your hand to combine the lamb, onion, egg, rice, parsley, oregano, lemon juice, feta, cumin, fennel, salt and pepper.  Place mixture on top of cabbage, leaving a 1 inch space round the sides of the casserole so that the cabbage shows through.
  4. Combine the tomatoes and chicken broth in a medium bowl, then pour the mixture over the meat.  Cover with foil (shiny side down).
  5. Bake covered for 45 minutes.  Uncover and bake an additional 30 minutes.  Let stand 15 minutes.

Serves 6

Ready for the oven

Ready for the oven

New Traditions!

New Traditions!

“A smiling face is half the meal.”  —Latvian quote

Autumn Leaves

It is cool and has been pouring since yesterday evening, with no sign of letting up anytime soon.  The vantage point from my desk is perfect for watching both weather and nature.  The current on the lake is from the north, and with each puff of breeze, leaves are letting go and baptizing the ground.  It is gray, and natural to turn inward; checking in on one’s feelings, hopes and dreams.

My personality is one of deep feeling.  I emote.  As a recovering DQ, you never have to guess where I’m coming from, because I will tell you, without hesitation.  I do better with small groups of like-minded people, who understand my straight forward presence.  I occasionally offend people with a perceived ‘bluntness’; yet this has been a trait that I have fought hard to adopt.  I was raised in a family that children were to be seen and not heard, leaving me with a feeling of invisibility that lasted well into my 30’s.  Harmony trumped truth in any social situation, regardless of my internal screaming.  Change is hard.

Although many people see me as strong and opinionated, I am also open-hearted, cry easily and rail against injustice, both real or perceived.  I accept that I will always be a work in progress, willing to love and be loved.  Cooking for others is my most sincere form of love.  Nourishment comes in many forms; a kind word, a compliment, or the warmth of a hug.  May we rely on each other for small gifts that are shared openly.  During this season of letting go, may I shed what no longer serves me.

STUFFED ACORN SQUASH

INGREDIENTS:

  • 2 large acorn squash (I like the Carnival variety)
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup wild rice
  • 3 cups water
  • 1 medium onion, chopped fine
  • 3 cups loosely packed, chopped greens (kale, Swiss chard or beet greens)
  • 3/4 cup almond slivers, toasted
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup fresh parsley, chopped for garnish (optional)

img_5171

img_5170

DIRECTIONS:

  1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle.  Scoop out the seeds.  Place the squash cut side up on a rimmed baking sheet lined with parchment paper.  Brush halves with 1 tablespoon olive oil.  Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
  2. Meanwhile, place wild rice and water in heavy medium size pot.  Bring to a boil, then cover and turn down to a simmer.  Cook for 30 minutes to one hour, or until rice splits open and is tender.  This will be determined by the freshness of your rice.  Drain in wire colander and set aside.
  3. In a medium non-stick skillet over medium-high heat, add 1 tablespoon olive oil and chopped onions.  Saute until onions are translucent.   Add chopped greens of your choice and continue cooking until greens are wilted.  Add almonds and dried cherries or cranberries, along with drained wild rice and combine.
  4. Fill each half of squash with filling, and place baking sheet back in oven for an additional 10 minutes.  Any leftover stuffing can be refrigerated and eaten as is or spooned over a salad.  Serve hot with fresh chopped parsley as garnish.

Serves: 4

img_5172

“Listen! The wind is rising, and the air is wild with leaves,
We have had our summer evenings, now for October eves!”
― Humbert Wolfe

Lovin Spoonful

Boy, are we rocking the tomatoes.  We are in tomato nirvana!  BBLT’s, roasted tomato sauce, cherry tomato soup, tomato confit, caprese salad, uncooked tomato sauce, bruchetta and tomato risotto.  I wait for this time of our farm season and will eat, prep and can as many variations as I can imagine.  My time is limited but this is truly a labor of love.

Last Thursday evening was the tomato risotto.  For those of you who have followed this blog, you are aware of my roasted tomato sauce; which is a combination of all our varieties cut up and roughly seeded, mounded in a roasting pan with 2 heads of garlic, olive oil and salt.  This is roasted for 5-6 hours at 300 degrees.  Each hour I remove the macerated tomato stock with a ladle and can it for future use.  I use it in chilies, soups and risottos.  For those who don’t go through this approach, you can use tomato paste to intensify the chicken stock.  Either way, the result is luscious.   Cherry tomatoes add both sweetness and color.  Top with fresh basil and shaved pecorino and you have a show stopper.  There are two recipes each summer at peak tomato season that I am emotionally moved by when I make them; tomato risotto and uncooked tomato sauce.  It’s like eating the sun.

TOMATO RISOTTO

INGREDIENTS:

  • 5 cups chicken stock (preferably homemade) or 4 cups chicken stock mixed with  1 cup roasted tomato stock
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 4 garlic cloves thinly sliced
  • 2 cups cherry tomatoes (I like Sweet 100’s)
  • 2 tablespoons tomato paste (omit if using the tomato stock)
  • 1/4 teaspoon ground cinnamon
  • 1 cup arborio or carnaroli rice
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (I prefer Kerrygold)
  • 1 cup finely grated pecorino cheese, plus 1/4 cup shaved for serving
  • Fresh basil, chopped, for serving

img_4948

DIRECTIONS:

  1. Bring stock to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  2. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium.  Add onion and cook, stirring often, until golden and very soft, 8-10 minutes.  Add garlic and cook, stirring until softened, about 1 minute.  Add tomato paste if using, and cook stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes.  Add cherry tomatoes and cinnamon, and cook, stirring often, until some of the tomatoes start to burst, about 2-4 minutes.
  3. Stir in rice, season with salt, and reduce heat to medium-low.  Cook, stirring, until some grains are translucent, about 3 minutes.  Ladle in 2 cups of stock and simmer, stirring frequently, until completely absorbed, 8-10 minutes.  Ladle in another 2 cups of stock and simmer, stirring frequently, until rice is cooked through and most of the stock is absorbed, 12-15 minutes.
  4. Add butter and grated pecorino, and remaining 1 cup of stock, stirring constantly, until risotto is very creamy looking, about 4 minutes.  Taste and season with additional salt if needed.  Add freshly ground black pepper to taste.
  5. Divide risotto among shallow bowls and top with chopped fresh basil leaves, additional olive oil and shavings of pecorino.

Serves 4

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“A world without tomatoes is like a string quartet without violins.”  –Laurie Colwin

Cabbage Rolls Revisited

I love cabbage rolls.  My mother-in-law Elsa made them for me the first time in the early 80’s.  she mixed beef and pork together with onions and rice, placed them in cabbage leaves and tied them with thread.  She called this peasant-food.  Her son John and I called it heaven.  The first time I tried making cabbage rolls I was surprise just how bad I was at getting the leaves separated from the head in one piece.  I kept saying, “It can’t be that hard!”  I decided to get out of the box and approach it differently.  Why not turn it into a casserole I thought?  It would be less time-consuming and we could enjoy it more often.  While I was getting out of the box, I decided to use ground lamb, different spices and feta for a different take on it completely.

3049

Assembling the ingredients

Doing the cabbage ‘rolls’ as a casserole allowed me to follow my own whimsy.  I could shake it up a bit with non-traditional spices and be able to enjoy more cabbage in the process.

Lots more cabbage!

Lots more cabbage!

Cabbage and Lamb Casserole:

  • 1 medium head green cabbage (about 2 lbs), core removed, halved and sliced into 1/2 inch sections
  • 1 lb grass-fed ground lamb
  • 1 large yellow onion, finely chopped
  • 1 large farm-fresh egg
  • 8 oz (1 cup) crumbled local feta
  • 1/2 cup short-grain rice, such as Arborio
  • 1 Tbsp fresh oregano, finely chopped (11/2 tsp dried)
  • 1/2 cup fresh Italian parsley, chopped
  • 1 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • Salt and freshly ground black pepper to taste
  • 1 15 oz can diced tomatoes (I use our own canned tomatoes)
  • 1 cup chicken stock (I also used homemade)
  1. Preheat oven to 400 degrees F.  Grease a 13×9 inch casserole dish with ghee.
  2. Cut cabbage in half, core, then slice in 1/2 inch wedges.  Place the wedges in casserole dish so they overlap each other in two rows.
  3. In a large bowl, use your hand to combine the lamb, onion, egg, rice, parsley, oregano, lemon juice, feta, cumin, fennel, salt and pepper.  Place mixture on top of cabbage, leaving a 1 inch space round the sides of the casserole so that the cabbage shows through.
  4. Combine the tomatoes and chicken broth in a medium bowl, then pour the mixture over the meat.  Cover with foil (shiny side down).
  5. Bake covered for 45 minutes.  Uncover and bake an additional 30 minutes.  Let stand 15 minutes.

Serves 6

Ready for the oven

Ready for the oven

New Traditions!

New Traditions!

“A smiling face is half the meal.”  —Latvian quote

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