tag:blogger.com,1999:blog-64309363658573997052024-03-13T01:34:07.861-07:00VourmandMostly recipes. A dash of life.lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6430936365857399705.post-72759661562663278112011-04-01T12:15:00.000-07:002011-04-01T12:15:42.955-07:00Comfort MeAbout once a month, I like to have, no, need to have some comfort food. This recipe is great because it is rich enough to satisfy the cravings, super easy to make, and still is almost completely a <a href="http://www.jerichosettlersfarm.com/">farm</a> meal. I encourage you to use local cheese and eggs from free-range chickens, hormone free milk, and organic potatoes. As with most of the meals I make, substitute veggies based on what you have on hand. I use a store bought crust here because as much as I love to cook, I dislike baking with every bone in my body. If you are buying crust, look for a whole-wheat, additive and preservative free crust. Maple Lane Bakery makes a great frozen crust available at <a href="http://www.sweetclovermarket.com/">Sweet Clover Market</a>. I paired the quiche with fresh greens and homemade (quick and easy!!!) vinaigrette. <br />
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<div style="text-align: center;">Potato Quiche </div><div style="text-align: left;">1 1/2 cups potatoes (chopped)</div><div style="text-align: left;">1/2 onion (chopped)</div><div style="text-align: left;">1/2 cup Crawford Family Farm Vermont Ayr (can substitute any favorite cheese) shredded</div><div style="text-align: left;">3 eggs (beaten)</div><div style="text-align: left;">1 cup of milk</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;">1 9" whole-wheat pie crust</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350. Saute potatoes and onions until soft (about 15 minutes). Add salt and pepper. Spread potato and onion mix on top of the crust. Sprinkle with shredded cheese. In a small bowl, beat 3 eggs well and add a cup of milk. Pour eggs/milk into crust. Bake 30-45 minutes (until set). Let cool 5 minutes before serving.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Serve with greens (I used an arugula/mesclun mix). </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Basic Vinaigrette </div><div style="text-align: left;">*1/4 c. vinegar (apple cider, balsamic, rice)</div><div style="text-align: left;">1/4 c. oil</div><div style="text-align: left;">1 tsp. honey or agave</div><div style="text-align: left;">salt & pepper</div><div style="text-align: left;">1 tsp. dried or fresh herbs (optional)</div><div style="text-align: left;">fresh lemon (optional)</div><div style="text-align: left;">*I use 1:1 vinegar/oil ratio, but for some people this may be too vinegary. Adjust as needed.</div><div style="text-align: left;">Shake well and serve. Store in refrigerator.</div><div style="text-align: left;"><br />
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</div>lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com0tag:blogger.com,1999:blog-6430936365857399705.post-14371563911049382932011-03-13T07:27:00.000-07:002011-03-13T07:31:01.101-07:00Leftover NightLeftover night has gotten a new twist. Earlier this week, we cooked a chuck roast from the <a href="http://www.jerichosettlersfarm.com/">farm</a>. We only had about 1/2 cup of meat leftover- not enough for another meal and no plans to go to the dreaded grocery store. Time to use up whatever veggies are about to go and supplement with pantry goods. Soup night! This soup came out really yummy, but with plenty of room for substitutions depending on what is in your fridge/pantry. It also made enough for, yes, leftovers! And, it only has a tiny bit of meat, but gives the illusion of much more. Be creative, use up your <b><i>limp</i></b> veggies and do not go to the store! I will list the recipe as I cooked it as well a few other substitutions suggestions....<br />
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</div><div style="text-align: center;">Beef, Bean and Rice Soup- serves 4-6</div><div style="text-align: left;">Ingredients</div><div style="text-align: left;">1 <i>(about to sprout)</i> yellow onion diced <span class="Apple-style-span" style="color: blue;">(and/or leek, garlic, shallot)</span></div><div style="text-align: left;">4-5 stalks (<i>limp</i>) celery chopped<span class="Apple-style-span" style="color: blue;">(and/or celeriac root, carrots, broccoli, green beans)</span></div><div style="text-align: left;">1 tbsp olive oil</div><div style="text-align: left;">1 tsp dried Rosemary</div><div style="text-align: left;">1 tsp dried Summer Savory <span class="Apple-style-span" style="color: blue;">(use 3 tsps of whatever seasonings you like/have on hand and a bay leaf would be great here, too)</span></div><div style="text-align: left;">1 tsp dried Thyme</div><div style="text-align: left;">4 c. beef broth <span class="Apple-style-span" style="color: blue;">(use chicken broth, if using chicken or any combination of broth)</span></div><div style="text-align: left;">3 c. veggie broth</div><div style="text-align: left;">1 c. brown rice <span class="Apple-style-span" style="color: blue;">(wild rice, white rice, barley, even pasta)</span></div><div style="text-align: left;">1c. (<i>wrinkled</i>) grape tomatoes (halved) </div><div style="text-align: left;">1 can kidney beans rinsed <span class="Apple-style-span" style="color: blue;">(any type of bean will do)</span></div><div style="text-align: left;">1/2 cup cooked beef <span class="Apple-style-span" style="color: blue;">( or chicken or leave out completely)</span></div><div style="text-align: left;">salt & pepper</div><div style="text-align: left;"><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div style="text-align: left;">Heat olive oil in large dutch oven. Add onion and saute until soft. Add celery and dried herbs and sauté for another 2 minutes. Add 4 cups broth and 1 cup uncooked rice, bring to a boil, cover and simmer for 40 minutes. Add tomatoes and beans (if you are using uncooked beans, add with rice). Add cooked meat and remaining broth. Add salt and pepper. Taste, add more herbs if desired.</div><div style="text-align: left;"><br />
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</div>lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com0tag:blogger.com,1999:blog-6430936365857399705.post-50101790107848186762011-03-05T13:46:00.000-08:002011-03-05T13:46:44.928-08:00Read one, get one freeI think I am finally sick of winter greens. Kale and collards have graced our table 2-3 times a week, all winter long. I don't know if it's the word March or just other first beginnings of springtime ( we have actually seen a bird despite the 2+ feet of snow still on the ground) that have made me crave my first non-hearty green salad. So, this is sort of a two-part recipe using an orange vinaigrette in 2 different salads.<br />
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Part 1 (AKA Friday night): Yesterday at work someone handed me 6 oranges that her mother had sent her from Florida as part of a 20 lb. package. She knew she wouldn't get through them before they went bad, so I was the lucky recipient. I was barely home before one was peeled and eaten. These oranges were the best- the sweet juice was just dripping down our chins as we ate our first. My next immediate thought was...beets. Beets and oranges can be a perfect match.<br />
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<div style="text-align: center;">Mesclun salad with beets and orange vinaigrette- serves 4 veggie loving adults</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">4 large handfuls of mesclun</div><div style="text-align: left;">2 beets </div><div style="text-align: left;">2 oranges</div><div style="text-align: left;"><a href="http://www.doesleap.com/">Does Leap</a> chevre</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Orange Vinaigrette</div><div style="text-align: left;">1/4 cup freshly squeezed orange juice (divided)</div><div style="text-align: left;">1/4 cup olive oil</div><div style="text-align: left;">1/2 lemon (juiced)</div><div style="text-align: left;">1 tsp raw honey</div><div style="text-align: left;">1 shallot minced</div><div style="text-align: left;">salt & pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place mesclun in a large bowl. Peel raw beets and then grate beets into a separate small bowl, top with a tablespoon of orange juice and let sit while you prepare the rest of the salad. Chop peeled oranges and set aside. To prepare vinaigrette, place remaining orange juice, lemon juice, olive oil, honey and minced shallot into a food processor (or use a hand blender) and process until well blended. Add salt & pepper if desired. Toss mesclun with enough vinaigrette to cover lightly. Add beets, oranges and chevre. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">**<i>Sorry, no picture was taken, but not only did it look pretty, it got good reviews as well.</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Part 2 (AKA Saturday night): Our friends are having a bbq tonight, despite the crappy weather. And by bbq, I mean someone will run out to the grill, throw on some meat, run back inside, have a drink, run back outside, flip the meat, run back inside.....All the consuming will be done indoors, at least for another month or two. Nonetheless, the change of menu is enticing and tonight will be grilled fajitas. I am bringing a bean salad..with an orange vinaigrette. </div><div style="text-align: left;"><br />
</div><div style="text-align: center;">Black Bean and Mango Salad- serves enough to bring to a bbq</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Ingredients</div><div style="text-align: left;">2 cans black beans</div><div style="text-align: left;">1/2 cup corn kernels</div><div style="text-align: left;">1/2 pint cherry tomatoes, quartered</div><div style="text-align: left;">1 mango peeled and chopped</div><div style="text-align: left;">shallot (minced)</div><div style="text-align: left;">1/2 lime juiced</div><div style="text-align: left;">*orange vinaigrette</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine black beans though lime juice in a medium bowl. Toss gently. Drizzle enough orange vinaigrette to lightly coat salad and toss again. Refrigerate for a couple of hours for best results.</div><div style="text-align: left;"><br />
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</div>lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com0tag:blogger.com,1999:blog-6430936365857399705.post-16142020887325158902011-03-01T14:39:00.000-08:002011-03-01T17:43:14.227-08:00The Final SquashWe have had a lot of good squash this fall & winter- acorn, delicata spaghetti, and of course, butternut. I have a favorite recipe for almost every kind (e.g. a killer bean & sage stuffed delicata squash and spaghetti squash fritters) but you will have to wait until next fall to get those recipes. However, in the cellar, there is (or was) one last butternut squash, just kind of hanging out with the potatoes and sending me messages every time I came down (e.g."When are you gonna cook me?"' "Don't tell me your sick of squash ?"). And, after about 3-4 weeks, I knew that squash's days were limited, so in an effort to eat every last vegetable I get from my CSA at <a href="http://www.jerichosettlersfarm.com/">Jericho Settlers Farm</a>, the final squash came up from the cellar and into our bellies for this fantastic soup.<br />
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<div style="text-align: center;">Coconut Curried Butternut Soup</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Ingredients (serves 4-6)</div><div style="text-align: left;">1 butternut squash </div><div style="text-align: left;">1 leek (or other sweet onion) chopped</div><div style="text-align: left;">1 tbsp butter</div><div style="text-align: left;">1 tbsp ginger root (peeled and chopped)</div><div style="text-align: left;">1 tbsp coconut oil (or other oil)</div><div style="text-align: left;">1-2 tbsp curry powder (depending on size of squash)</div><div style="text-align: left;">sprinkle of cayenne (optional)</div><div style="text-align: left;">chicken broth (or veggie)</div><div style="text-align: left;">1 can lite coconut milk</div><div style="text-align: left;">1-2 tbsp raw honey</div><div style="text-align: left;">toasted pumpkin seeds (for garnish)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Peel squash and chop in half. Scoop seeds (these can be saved and toasted for a yummy snack). Roughly chop squash in to 1-2" pieces. Melt butter in a large dutch oven. Add chopped leek (great tip on how to wash a leek- cut entire leek lengthwise and then wash) and saute until soft (this is one of my most favorite smells). Add ginger and saute for a couple more minutes. Add chopped squash, oil, curry powder and cayenne. Saute for 10 minutes. Add enough broth to cover all the squash and bring to boil, cover, turn down heat to simmer until squash is soft (about 25 minutes). Take off heat and use an immersion blender (if you don't have one, RUN to your nearest kitchen store because these hand blenders rule for making soups and salad dressings or you can use a food processor) and blend until creamy. Add coconut milk and honey. Garnish with pumpkin seeds.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir_P-kfPFDrkDtXfJn5PVyYoEjtV_XJJSgycVlkIxE5c_5vmN0L9oT-TRNDJzz_U7Iol5LTm_G19DVk3l1elWfPDscFbiJoRvx3vy90hmsg4lNf63FK3I5n1eQ47jyFgsFvmcqOA6jgrH/s1600/DSCF4664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir_P-kfPFDrkDtXfJn5PVyYoEjtV_XJJSgycVlkIxE5c_5vmN0L9oT-TRNDJzz_U7Iol5LTm_G19DVk3l1elWfPDscFbiJoRvx3vy90hmsg4lNf63FK3I5n1eQ47jyFgsFvmcqOA6jgrH/s320/DSCF4664.JPG" width="320" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">now, off to think about what to do with the huge pile of beets I have left...ideas?</div><div style="text-align: left;"><br />
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</div>lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com0tag:blogger.com,1999:blog-6430936365857399705.post-80794836955194635042011-02-27T07:42:00.000-08:002011-02-28T17:46:19.157-08:00Smooth MoveA typical weekday work morning goes something like this. Wake up at 6:45, take a shower, get dressed, get the kids dressed, make my lunch, fill water bottles, pack up work files, pack backpacks and get out the door by 7:45. And, this is with the enormous help of a husband who makes the best coffee I have ever had, gets the kids breakfasts, and packs their lunch. We somehow have it coordinated down to the last minute, and the only thing missing is time to make my breakfast- which I no longer need to do thanks to this great smoothie recipe. I typically double the recipe which will make 6 servings, put them in freezer safe tupperware, and take one out each morning to thaw while I run around the house like a mad women, throw it in a to-go cup and drink it all morning at work.<br />
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<div style="text-align: center;">Breakfast Smoothie - makes 3 servings</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGEeZs9k93FKK70D4JDErGQMpFsFe_mDk4KrrPOXOSsvyrXBSWXdJce6_0YmzpYGGKOcDJfuN1-gwp9F8rMdFUEYB4r1Njto1JErMthLdztkWQsRKDnsCKWQ3tpeqpirZpz8oq9_YJyke/s1600/DSCF4657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGEeZs9k93FKK70D4JDErGQMpFsFe_mDk4KrrPOXOSsvyrXBSWXdJce6_0YmzpYGGKOcDJfuN1-gwp9F8rMdFUEYB4r1Njto1JErMthLdztkWQsRKDnsCKWQ3tpeqpirZpz8oq9_YJyke/s320/DSCF4657.JPG" width="320" /></a></div><div style="text-align: center;"><br />
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a handful of romaine lettuce (or other green, celery etc)<br />
2 bananas<br />
6 strawberries (or other berry, pineapple, etc)<br />
grated ginger (optional)<br />
2 1/2 cups Coconut water (see below)<br />
1/4 c. aloe vera juice (see below)<br />
3 scoops of whey protein powder (see below)<br />
Blend well.<br />
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A little more about the ingredients. Coconut water is expensive and can be hard to find, so hit your local health food store. The benefits, besides the taste, are that it is super hydrating, has a lot of potassium and minerals, and low sodium. Think of a sports drink without all the crap. If the price still puts you off, try the recipe with half water, half coconut water. Aloe vera juice is another favorite of mine. Its great for digestion, among other things. If you suffer from GI problems, especially heartburn, this is the best natural remedy, so add as much as you like. The whey protein powder is to add the necessary protein. I don't use yogurt, because it doesn't freeze well and has a lot of sugar- if you do use yogurt, make sure it is plain to help decrease some of that sugar! <br />
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2 servings of breakfast smoothie, ready for the freezer.lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com3tag:blogger.com,1999:blog-6430936365857399705.post-17257504594785007112011-02-20T15:35:00.000-08:002011-02-28T17:48:27.718-08:00Soaked<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had pretty much come to the conclusion that the words "oven- baked" and "fries" should never be used together. My efforts have always yielded limp, chewy results that even ketchup couldn't help. So, I stuck to roasting, mashing, and hashing until I discovered the single best tip that put fries back on the menu at the Cannizzaro house. So, without further ado, the ultimate fry tip:</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You need to soak the potatoes, I mean really soak them- for at least a half an hour.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> I know, I know, this seems completely counter- intuitive (or at least it did to me), but trust me on this one, it is <i>the </i>key to making crispy, delicious oven-baked fries.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Crispy (oven- baked) Fries</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potatoes <a href="http://www.jerichosettlersfarm.com/">local</a> if you can get them</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coconut oil <a href="http:/www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html">health benefits</a> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt & pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel (if desired) and slice potatoes into uniform slices. Place in a bowl of water for at least 30 minutes. Dry completely. I use a salad spinner, but laying them on paper towels will work as well. Preheat oven to 400 degrees. Line baking sheet with parchment paper (do not skip this step, or they will stick to the pan). Place potatoes in a bowl. Toss with coconut oil, salt & pepper. Place potatoes in a single layer on baking sheet.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Cook for 45 minutes to an hour depending on how thin you sliced them. Flip potatoes half-way through cooking time. mmmmm. crispy.</span><br />
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</span></div>lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com1tag:blogger.com,1999:blog-6430936365857399705.post-8980807735609972292011-02-18T13:23:00.000-08:002011-02-28T17:49:13.106-08:00Beets me<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I am a beet lover. I didn't know that until a couple of years ago when we joined a CSA at </span><a href="http://www.jerichosettlersfarm.com/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jericho Settlers Farm</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. I love them roasted, I love them hot, I love them cold, I love them raw. So, with a dinner invitation in a few hours and no time to go to the store, I see what's left from the farm. In the words of my very fancy four year old- Voila!</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raw Beet, Carrot and Ginger Salad</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 small beets </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 carrots </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 lemon juiced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1- 1 1/2 tsp. grated fresh ginger root</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 TBSP olive oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 TBSP raw honey</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel and shred the beets and carrots. (I used a food processor, but a hand grater or mandolin would work as well). Place in a medium bowl. In a small bowl mix together lemon juice, ginger, olive oil, honey, salt and pepper. Combine, cover & chill.</span></div><div style="text-align: left;"><br />
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</div>lisahttp://www.blogger.com/profile/13529263868139846990noreply@blogger.com1