Tag Archives: roasted vegetables

Feel The Beet!

Wow, what a week we have had! There are times that writing a food blog under these circumstances is challenging, and seemingly unimportant. However I also recognize we all need something positive to hold on to when the world is unraveling around us. After the new year, I finally insisted I get on the scale, and wasn’t surprised with what stared back at me, but disappointed in myself. So I’m doing veggie/protein as a lifestyle. I have forgiven myself for the need to be endlessly in the kitchen as a survival strategy in 2020, but I know I can’t continue feeling out of control. To that end this side dish is probably one of my favorites for using beets.

Some of you remember my story about loathing beets most of my life, but it is worth repeating. Before I moved to a vegetable farm, there were only two vegetables I absolutely hated, okra and beets (I still hate okra!). I remember asking Val early on why she grew so many beets? Do people really like them? I have since learned that all root vegetables are directly affected by growing methods. They absorb the off taste of chemical fertilizers for example. Those chemicals will make both beets and carrots taste off, orslightly bitter. Most of us have experienced that off taste and have decided that we did not like that particular vegetable. Once I tasted clean tasting vegetables from our farm, I totally came around. Now, I positively love beets!

This recipe is a lovely side for most things grilled, or as a part of a Mezza spread. It is simple enough for weeknight’s and showy enough for company. The various contrasts of textures really add interest; but the real coup d’ etat is if you can get your hands on some blood orange olive oil. This ingredient will really put this recipe over the top! The other ingredient that will make a serious difference is a high quality balsamic vinegar. I was gifted with some incredible 18 year stuff that was wonderful!

ROASTED BEETS WITH YOGURT, PISTACHIOS & CORIANDER

INGREDIENTS:

  • 6-8 small to medium beets (about 2 pounds total)
  • 3 tablespoons extra-virgin olive oil (or that luscious blood orange stuff)
  • 1 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons whole coriander seeds
  • 2/3 cup Greek yogurt
  • 1 tablespoon balsamic vinegar
  • 1/4 cup roughly chopped roasted pistachios

INSTRUCTIONS:

  1. Heat the oven to 400 degrees F. Peel the beets, halve them vertically, then cut each half in 3 or 4 wedges. Toss the beets with 2 tablespoons regular extra-virgin olive oil and the ground coriander on a rimmed baking sheet lined with parchment paper. Roast tossing once halfway through for 30-45 minutes until almost fully tender, (the time will be determined on the size of your wedges).
  2. Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1-2 minutes. Set aside.
  3. Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil (this is where you would use your blood orange olive oil if you have it) and the balsamic vinegar to the roasted beets and toss to coat. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

Serves 4

“Embrace each challenge in your life as an opportunity for self-transformation.” –Bernie Siegel

Talking Heads

We absolutely love vegetables. I guess that is one of the reasons that we are vegetable farmers. I have seen multiple recipes for roasting whole heads of cauliflower. In fact I think it’s a ‘thing’. Two years ago I created a Ras el Hanout spice mix that I have used on endless things, from Lamb Ragu, to Moroccan Almonds, to this roasted cauliflower. The mix is savory more than just hot. I feel that you have a party in your mouth when you taste it. You can find this mix in my new cookbook Twisted Basics: Laugh, Cook, Eat! It is also available on this blog by searching for Moroccan Almonds. This would accompany anything on the grill, particularly lamb chops. We ate it with leftovers and were swooning!

WHOLE ROASTED CAULIFLOWER

INGREDIENTS:

  • 1 medium to large cauliflower
  • 1 1/2 teaspoons Ras el Hanout
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Several grinds of fresh black pepper

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INSTRUCTIONS:

  1. In a pot large enough to hold the head of cauliflower, fill with cold water and 1 teaspoon of salt. Clean cauliflower by removing outside leaves and cutting core horizontally so it sits level.
  2. Bring water to a boil and place cauliflower head in the pot with the core on top.  The whole head does not have to be submerged. Cover with lid and cook for 6 minutes. Lift with slotted spoon and place in wire mesh strainer for 15 minutes.
  3. Preheat oven to 375 degrees F. Place head of cauliflower in a casserole dish that gives it several inches around it.
  4. Melt butter, oil, salt, pepper and Ras el Hanout over low heat. Baste with butter and spice mixture. Bake for 20 minutes. Baste again. Bake for an additional 25 minutes. Your cauliflower will take from 45 to 90 minutes depending on its size. Baste every 25 minutes until a metal skewer inserted in center indicates that the cauliflower is soft. Let rest for 10 minutes.
  5. Slices into wedges.

Serves 4-6

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Laughter is the brightest, in the place where the food is.”  –Irish Proverb

Swimming In Heirloom Tomatoes!

Rich, roasted tomato sauce!

Rich, roasted tomato sauce!

This just seems like the right time to re-blog this post, since we are at the height of tomato season!  After making a “double” batch of roasted sauce today, the yield was 4 pints of tomato stock (I use this for soups or risotto) 8 pints and 3 quarts of rich tomato lusciousness!

Basics with a Twist

I know….it’s my third tomato post, but what in the world is August for if not tomatoes?  When I returned home from market on Friday and unloaded the van, I went into the barn to find every available surface covered with tomatoes.  I went about pulling and packing for the following market day.  We have a large garbage can for the fruit that has ‘gone south’ and can’t be used.  This gets divided between our chickens and our compost pile.  The tomatoes that are merely bruised or damaged in some way I put to the side to roast in slices and freeze.  By the time I was finished sorting for Saturday, I had a whole tub of heirlooms.  I realized that these would take way too much time to roast in slices.  I needed to do something different.  I was staring at the vibrant colors of Caspian Pinks, Cherokee Purples…

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Abundance 101

Often times, during the growing season fatigue sets in at the end of the day and preparing a meal takes a back seat.  For the past two farm seasons, I’ve been in the process of healing from a major intestinal bleed-out and have not be able to actively weed or harvest vegetables along side Val and our farm hand Zac.  After two days at market, it literally takes the next four or five to rest and recover.  Val my ever-ready bunny continues to be the mover and shaker at Brickyard Farms.  She deals with the additional workload without complaint, always upbeat and positive.  My “job” is to keep up with the bookkeeping, marketing and prepare a decent meal.

I’m embarrassed to admit in the past I have typically approached meal planning with what do I feel like cooking?  Rather than, what do we have and how can I use it creatively?  It has taken time to really grow into a sense of place on our farm.  That left over feeling of entitlement from my previous life sometimes blocks recognizing the incredible abundance we have here.  With 5.5 acres of chemical-free vegetables and easy access to local cheese and meat; why would I choose to cook anything else?  So my current mission is to create meals using only the vegetables  that we grow before anything else is considered.  I allow myself a wide array of condiments and spices, but the foundation comes from the farm.

This week there are carrots, potatoes and tomatoes for starters, so I opted for a roasted concoction inspired by Yotam Ottolenghi.  It was the first time I had added a dressing to warm veggies.  The result made me weep with the realization that there is no lack of anything, only an overflowing abundance.

Warm out of the oven ready to be tossed with the dressing.

Warm out of the oven ready to be tossed with the dressing.

Roasted Vegetables With Caper Vinaigrette:

  • 6 carrots, peeled and cut in 3 inches lengths (for larger carrots, halve lengthwise and quarter)
  • 4 medium red onions, cleaned, peeled and quartered vertically
  • 1/2 cup olive oil
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 head of garlic, halved horizontally
  • salt and freshly ground black pepper
  • 3 medium red skinned potatoes, skin on and chunked or quartered depending on size
  • 20 cherry tomatoes, halved

For the dressing:

  • 2 Tbsp fresh lemon juice
  • 4 Tbsp capers, drained
  • 2 tsp maple syrup
  • 1/2 tsp Dijon mustard

Preheat oven to 375 F degrees.  Place the onions and carrots in a large bowl and add the olive oil, thyme, rosemary, garlic, 1 tsp salt and a few grinds of fresh black pepper.  Toss well and spread out on a large rimmed baking sheet.  Roast for 20 minutes.

While the onions and carrots are roasting, prepare the potatoes.  Add the potatoes to the pan and toss to coat.  Return to the oven and roast for an additional 40-50 minutes.  When the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes.  Roast for an additional 10 minutes.

Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard and 2 Tbsp of olive oil.  Adjust seasoning with salt and freshly ground black pepper.  Pour the dressing over the vegetables as soon as you take them out of the oven.  Remove head of garlic. Place roasted vegetables in decorative bowl and sprinkle with coarse salt.  Place garlic head on top.  When serving break up head and squeeze garlic paste on each serving.  Pass the Kleenex.

Unexpected lusciousness!

Unexpected lusciousness!

Don't plan on leftovers.

Don’t plan on leftovers.

“The key to abundance is meeting limited circumstances with unlimited thoughts.”

                                                                          —Marianne Williamson

 

Love Me Tender, Chuck

Although we are vegetable farmers, there are few things we enjoy more than a tender succulent roast, slow cooked in the oven (or crock-pot) that yields multiple meals. We are so fortunate to have easy access to beautiful grass-fed beef and lamb, along with milk-fed pork at the Fulton Street Farmer’s Market where we are seasonal vendors.  In fact, Karin Uebbing from Woodbridge Dairy Farm in Byron Center, Michigan and I have decided to collaborate on a cookbook.  Bits, Bones and Pieces  will highlight the many ways to enjoy beef and pork; even those unusual cuts that sometimes baffle us.  During this process, I am learning a great deal about dairy farming and raising healthy livestock, and Karin (not to mention her family) are expanding their culinary horizons.  It certainly seems like a win, win!

Karin, who is known for her straight forward assessments of how she sees things has said, “All farms are like humans; no two are exactly the same and one type vs. another type is not good or bad, simply different.” Woodbridge Dairy Farm is one of the many farms going the extra mile by making the decision to build a sustainable, well-run farm that uses traditional methods that include the elimination of chemicals and pesticides, and utilizing pasture rotation for an environment that produces healthy livestock.  As a customer, I enjoy knowing where my meat is coming from, as well as the satisfaction of supporting another farmer in their quest to produce a quality local product.

Farmers are often passionate people to love to share their commitment to their farm and the customers they serve. They patiently answer question from folks who don’t necessarily know what they do, or how they do it.  For them, big is not always better.  In fact for many, quality is far more important than quantity.

Love Me Tender Beef Chuck Roast:

  • 3-5 lb grass-fed chuck roast
  • 3 Tbsp ghee
  • 1 1/2 cups whole shallots
  • 1 head garlic, cloves peeled and separated
  • 6-8 whole carrots, peeled and cut into 2 inch pieces
  • 3 cups whole small potatoes
  • 1 cup good red wine
  • 3 cups homemade beef stock (unsalted commercial in a pinch)
  • 3 sprigs fresh rosemary 3 sprigs fresh thyme
  • Salt and freshly ground black pepper

Beautiful 4 lb grass-fed beef roast

Beautiful 4 lb grass-fed beef roast

Seared to perfection

Seared to perfection

  1. Preheat the oven to 275 degrees F. Dry roast with paper towels.  Generously salt and pepper.
  2. Heat ghee in large Dutch oven over medium-high heat.  Add  the whole shallots to the pot, browning them on all sides.  Remove the shallots to a plate.
  3. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.  Reserve the carrots with the shallots.
  4. Turn the burner on high and add a bit more ghee to the very hot pot (make sure your fan is on!). Place the roast in the pot and sear it for about 2 minutes on each side until it is nice and brown all over.  Remove the roast to a plate.
  5. With the burner still on high, deglaze the pot with a red wine, scraping the bits from the bottom with a whisk.  Add the beef stock.  Place the roast back into the pot and top with the shallots, carrots, garlic, potatoes and herbs.
  6. Cover and place in oven for 3 hours.  The roast in tender when it’s fall-apart tender. This can take up to 4 hours total.  Serve with vegetables.  Pass sauce.

Serves 4-6

Ready for roasting

Ready for roasting

“Never eat more than you can lift.”  —Miss Piggy

Liquid Gold

It’s March 1st and winter still has us in her clutches, with no sign of letting go anytime soon.  I tell myself “no problem” and head into our basement to see what vegetables are still holding up.  I find both white and orange sweet potatoes and carrots still in good condition.  I dig around the freezer and find a quart of homemade chicken stock.  I grab some onions and garlic and head back upstairs.

Whenever I want to make soup using root vegetables, I find I like to roast them first.  It always gives the soup much more depth, not to mention those warming smells in the kitchen.  As I’ve mentioned both in my previous blog Basics With A Twist, and this one, I always lean toward the savory,  I enjoy herbs and spices and love what they do to food.  It’s really ethnic cooking at its finest.

With this soup I’ll roast the sweet potatoes and carrots to make a puree for the base.  While they’re in the oven I will toast cumin and coriander seeds.  Toasting whole seeds releases a flavor far superior to purchased ground spices; you’ll find the scents exotic and sensual.  Although you can grind them in a spice mill, I prefer to use a granite mortar and pestle. I also use shallots, rather than onion, and brown them slightly.  I like how the sweetness of the root vegetables pairs with the intensity of the spices.  Puree it altogether with a bit of apple cider vinegar and it really comes alive.  I enjoy topping it with toasted pepitas (pumpkin seeds) and chopped cilantro.

Roasted Sweet Potato and Carrot Soup:

  • 6 cups sweet potato, peeled and cubed
  • 4 cups carrot, peeled and sliced into 2 inch sections
  • 4 Tbsp olive oil
  • 1/2 tsp salt
  • 4 cups homemade chicken stock
  • 3/4 tsp cumin seed, toasted and ground
  • 1/2 tsp coriander seed, toasted and ground
  • 1 1/2  cups shallots, thinly sliced
  • 2 garlic cloves, pressed
  • 2 Tbsp ghee
  • 2 Tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2  tsp ground cayenne
  • 1 14oz can full-fate coconut milk
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted pepitas (pumpkin seeds)

Perfectly roasted veggies

Perfectly roasted veggies

Toasted cumin and coriander seeds

Toasted cumin and coriander seeds

  1. Preheat oven to 400 degrees.  Peel and cut sweet potatoes and carrots; place in a large bowl.  Drizzle with olive oil and sprinkle salt.  Toss until well coated; place on large sheet pan lined with parchment paper.  Place in oven for 40 minutes or until soft; turning vegetables halfway through. Cool.
  2. While vegetables are roasting, place cumin and coriander seeds in small dry skillet over medium heat and toast until lightly brown.  Grind in mortar and pestle or in spice grinder.  Set aside.
  3. After vegetables are cool, place half of them in a blender with some of the chicken stock and puree until smooth;  pour into large bowl and set aside; repeat with remaining vegetables and stock.
  4. Melt ghee and olive oil in large pot.  Add sliced shallots and pressed garlic.  Saute on medium until soft.  Add ground cumin, coriander, salt and ginger.  Stir for 1 minute.  Add cinnamon and cayenne.
  5. Pour half of vegetable puree into pot with shallots and blend with stick blender until smooth.  Add remaining puree and coconut milk.  Heat on low until warmed through.  Add apple cider vinegar and mix well.
  6. Ladle into bowls, topping with a few pepitas and chopped cilantro.

Serves: 6-8

Liquid Gold

Liquid Gold

“Soup is a lot like a family.  Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”  —-Marge Kennedy

 

Opposites Attract

“I just don’t have the time!”  The lament of so many busy people.  Yet, what are we spending our time on?  The average American spends 4-6 hours per day in front of the television; not to mention, computers, games and phones.  Ok, I do like my techno gadgets, but I love good, wholesome food more.

Cooking has become a spectator sport.  We love to watch, but don’t participate.  But I’m here to tell you, cooking can be fun, entertaining and therapeutic.  Get everyone into the act.  I call my family and friends who want to help in the kitchen: “my sous.”  We laugh, we joke and above all we eat well.  We manage to find time for the things that are important to us.  There are so many meals that simply don’t take a lot of time.  Soups, stews, salads can all be eaten for multiple days, or frozen for future use.  In the time it takes to have a pizza delivered you can have a healthy meal on the table.

In the winter there is sometimes an absence of the type of salads that I enjoyed during the growing season.  I found that if you eat seasonally and try putting some unexpected ingredients together, you are often pleasantly surprised.  In my last post, I used roasted pears as a garnish on my butternut squash soup.  A few days later, I tried the same pairing in a different way in a salad and the results were yumbo-yummy!  Although the dressing is not strictly Paleo, I took creative license for the flavor I was looking for; see what you think…

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Roasted Winter Salad with Lime/Balsamic Vinaigrette:

  • 4 cups butternut squash, cubed in 3/4 inch dice
  • 3 Bosch pears, cored, seeded and sliced in 6ths
  • 3 Tbsp. extra virgin olive oil
  • 2 cups fresh kale, torn in bite-sized pieces
  • 2 cups fresh spinach, torn in bite-sized pieces
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup dried tart cherries, coarsely chopped
  • 1/2 cup fresh local feta, crumbled
  • 1 recipe Lime/Balsamic Vinaigrette (recipe follows)
  1. Preheat oven to 450 F.  Position rack in center of oven.  In a large bowl, combine squash and pear slices with olive oil.  Toss well and transfer in a single layer to a jelly-roll pan lined with parchment paper.  Sprinkle with a little Kosher salt.  Roast, flipping with a spatula halfway through and rotating the pan until they are soft and caramelized; approximately 20-25 minutes. Set aside.
  2. Toss the greens with 2 Tbsp of the warm vinaigrette, salt and place on a platter or individual plates. Scatter the squash cubes and pear slices on top, then sprinkle with almonds, tart cherries and feta.  Pass extra dressing.

Lime/Balsamic Vinaigrette:

  • 1/4 cup grapeseed oil (non-Paleo)
  • 1/3 cup thinly sliced shallots
  • 1 tsp chopped fresh ginger
  • 2 Tbsp. white balsamic vinegar
  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper
  1. Heat the oil in a small skillet over medium heat.  Add the shallots and a little salt and saute, stirring occasionally, until softened and lightly browned.  Remove from heat.  Let cool for 5 minutes.
  2. Meanwhile, in a small heatproof bowl, whisk the vinegar, maple syrup, lime juice and zest, mustard, and a few grinds of fresh pepper.  Whisk the warm oil into the vinegar mixture until emulsified.  Season to taste with more juice, salt or pepper.

Serve 2 as a main, 4 as a side

Proof that salads can be fresh and roasted. Opposites attract!

Proof that salads can be fresh and roasted. Opposites attract!

“Remember….even small changes can make a difference!”

Not The Same Old……..

Breakfast, Lunch or Dinner

Breakfast, Lunch or Dinner

It’s always a little disconcerting, but change is hard.  I did things a certain way for so long that when the need arose to upend my culinary avenues, I experienced a certain sense of loss.  When this feeling would raise its ugly little head, I would repeat the following mantra, “Don’t cling to the past, embrace the new!”   I needed to set my “Curious George” free.  So I did.  Similar to learning a new instrument, a new sport, a new hobby; cooking within certain parameters didn’t have to be boring.

I also recognized that my personality and sensibilities also needed to be acknowledged.  For example, my addiction to snacking (particularly crunchy, salty) would have to be addressed.  I found that the “out of sight, out of mind” approach worked well after I got through the first 2 weeks.  I also had healthy choices on hand, like apples with almond butter, when I needed a snack.  I have always chaffed under restrictions, so I didn’t want to follow some plan like a religion.  This requires that I honestly evaluate how I feel after each meal.  Even the new can lead to healthy habits over time.  I would need to befriend: patience and persistence.

The past week here in southwest Michigan, has been bitter cold.  With wind chills as low as -25 degrees, our wood-burner has been working overtime. Soups and stews were definitely on the docket. We stocked up on winter squash in late fall at the farmer’s market: butternut, spaghetti and acorn.  I’m particularly fond of butternut.  Its so versatile.  When it comes to soup, butternut is my go to squash.  Typically made with Granny Smith apple to accentuate its inherent sweetness; I always lean toward the savory.  I also prefer to roast the butternut, rather than boil it.  It takes a little longer, but the depth it creates is worth it.  I nestle in some Bosch pear slices while I’m at it as an unexpected garnish; and the oven helps keep our kitchen warm.

Roasted Butternut Squash Soup

  • 2 butternut squash, halved with seeds removed
  • 3 cups homemade chicken stock (or gluten-free in a carton)
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 1/2 tsp cumin seeds, toasted and ground
  • 1 tsp grated fresh ginger
  • 1 tsp Maldon salt
  • 1/4 – 1/2 tsp Aleppo pepper flakes
  • pinch of cinnamon
  • 1 Tbsp Braggs apple cider vinegar
  • 1/3 lb bacon, chopped, fried until crisp, drained on paper towels
  • 1 Bosch pear, cored and cut into sixths,
  • 2 tsp chopped fresh chives

Roasted Bosch pears

Roasted Bosch pears

Preheat oven to 375 degrees

  1.  Cut two butternut squash in half from top to bottom, remove seeds, rub cut sides with olive oil and place cut side down on a jelly-roll pan lined with parchment paper.  Bake for 50-60 minutes or until soft when pierce with fork.  Let cool.  Scoop out flesh from each half and puree in blender or food processor in batches with chicken broth. Set aside.
  2. Roast Bosch pear on parchment paper for 20-25 minutes until soft and caramelized.  Set aside.
  3. Heat small dry skillet on medium-high.  Add cumin seeds and toast until fragrant and slightly browned, about 1-2 minutes.  Grind in mortar and pestle.  Set aside.  If mortar and pestle is not available, use ground cumin.
  4. In large pot or Dutch oven, heat 1 Tbsp ghee (clarified butter) or olive oil on medium heat.  Add shallots and saute until soft about 3-4 minutes.  Add garlic, cumin, ginger, salt, cinnamon and Aleppo pepper and saute an additional 2 minutes, being careful not to brown.
  5. Add pureed squash, chicken broth and apple cider vinegar to pot.  Simmer on medium-low until heated through.
  6. Serve in individual bowls.  Garnish each bowl with a slice of roasted pear, sprinkle with bacon and chives.

Serves 4-6

Savory and warming butternut squash soup

Savory and warming butternut squash soup

“The world as we have created it is a process of our thinking.  It cannot be changed without changing our thinking.”     —–Albert Einstein

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