Kale and Bean soup Review and Pics

I really simplified this recipe.  I ended up sauteing 1 TBSP of olive oil with two cloves of crushed garlic.  Then I added one can of Northern beans and one can of vegetable broth.  I pureed another can of beans and another can of broth in the food processor.  And then added them to the existing mix with salt, pepper and Old Bay Seasoning.  Then I added about 2 cups of chopped kale.  This was delicious.  I have to give props to the kids for trying it and they both said that they liked it.  We'll see tomorrow when it is lunchtime and I ask if they want it warmed up.her

Bean and Kale Minestra

This is from the Sundays at Moosewood Restaurant  Cookbook.

It serves 6-8
Ingredients:
1/2 pound kale (about 4 cups chopped)
4 large garlic cloves, minced or pressed
1 TBSP olive oil
6 cups cannellini beans
4-5 cups vegetable broth
2 heaping TBSP tomato paste
6 fresh sage leaves (1/2 tsp dried)
1 tsp salt (or to taste)
freshly ground pepper
1/2 cup finely ground cornmeal (optional)
2 TBSP fresh lemon juice or to taste
freshly grated Parmesan
Method:
Remove the stems from the kale and coarsely chop the leaves.  Soak the leaves in a bowl of cold water while you prepare the soup.  In a soup pot sautee' the garlic in olive oil for just half a minute.  Add about half of the beans and part of the stock to the pot.  Puree' the rest of the beans and stock in a blender or food processor along with the tomato paste and sage.  Stir the pureed beans into the soup.  Add salt and pepper to taste.
Drain the kale.  Mix it into the soup and simmer for at least half an hour, until tender.  Mix the cornmeal with the lemon juice and enough water to make one cup.  Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming.  Simmer the soup for another 10-15 minutes, stirring occasionally.  Use a heat diffuser, if necessary, to prevent scorching.  Taste for salt and pepper and adjust the seasonings.  Serve the soup immediately, topped with freshly grated Parmesan.

Week Two of the CSA

Today we picked up our week two CSA basket.  I was surprised to see that there were carrots but even more surprised when each kid asked if they could eat one on the way home.  Then Nolan asked for another and so did Maura.  Wow!  I think it's really cool that my kids can see what a "real" carrot looks like.  They know that it doesn't come in a bag miniaturized by a machine.  As you will see in the picture, we also received broccoli, cabbage and lettuce.

I am going to look up a recipe to use up the kale from last week.  I am thinking some type of soup with cannelini beans.  I will post when I find one.  I am also planning to make a vegetarian cabbage soup.  I might freeze half of that or share it with family.  My mom usually splits her batches of soup with me.

The First CSA Basket

I took the kids to pick up the first CSA basket today.  We got the extra treat of meeting the farmer, walking the fields to see all the coming crops and picking peas.  Included in this week's basket are a few types of lettuce, broccoli, radishes, kale, pac choi, Chinese pea pods, onions and garlic.  I will be looking up some new recipes this week as I have never cooked with kale, pac choi or garlic greens.  I am looking forward to some new tastes and I think since the kids were so involved, they will be more likely to try some of these new things.

Homemade Whipped Cream

I am not a fan of Cool Whip but I do like fresh whipped cream.  We haven't tried the Strawberry Pie so I guess that it will be dessert tonight with this topping.

 

This recipe was posted by Paula on Allrecipes.com. 

 

Ingredients

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Directions

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Nutritional Information

Amount Per Serving  Calories: 54 | Total Fat: 5.5g | Cholesterol: 20mg

Strawberry Sour Cream Nut Bread Minus the Nuts

Strawberry Sour Cream Nut Bread
(This recipe was taken from Rowe's Produce Farm Old-Fashioned Strawberry Recipes flyer.)
2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1/2 cup dairy sour cream
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1/2 cup walnuts, chopped (optional, well I was out so didn't use them)
Method:
Combine dry ingredients in a mixing bowl and set aside.  In a separate larger bowl, cream sugar and butter until light and fluffy.  Beat in eggs, then sour cream and vanilla.  Stir dry ingredients into liquid mixture quickly until just moistened.  Fold in berries and nuts.  Pour batter into greased, floured 8x4 inch loaf pan and bake in a preheated 350 degrees oven for 60 minutes.

Fresh Strawberry Coffee Cake

This was taken from Rowe's Produce Farm; Old-Fashioned Strawberry Recipes flyer.

Fresh Strawberry Coffee Cake

1/2 cup sugar
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
2 TBSP melted butter
1 1/2 cups fresh strawberries, sliced
Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/4 cup chopped walnuts (optional, well I didn't use any)
Method:

Combine batter ingredients, except strawberries; beat for 2 minutes to blend.  Spread into greased 8x8x2 inch pan.  Sprinkle berries evenly over batter.  Combine topping ingredients, mix into crumbs.  Sprinkle over strawberries.  Bake at 375 degrees for 35-40 minutes.

Strawberry Dessert Extravaganza

Strawberry Pie

Homemade crust: (Taken from allrecipes site posted by Janaan Cunningham)

1 1/2 cups crushed graham crackers

1/4 cup sugar

1/3 cup butter, melted

Directions

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Filling:  (Taken from Rowe's Produce Farm; Old-Fashioned Strawberry Recipes flyer)
4 cups sliced strawberries
3/4 cup sugar
2 TBSP corn starch
1 1/2 cups water
1 3oz. pkg of strawberry jello
Method:
Combine 3/4 cup sugar, 2TBSP cornstarch and 1 1/2 cups water.  Bring to a boil and stir until thick and clear.  Add 1 3oz. pkg. of strawberry jello.  Cool slightly.  Put the 4 cups sliced strawberries in baked pie shell.  Pour the cooled jello mixture over the strawberries and refrigerate at least 3 hours.  Top with Cool Whip.

Strawberries Scrumptious Strawberries!

I went berry picking today with my son, best friend, her hubby and her son.  We had fun and got some great strawberries.  The weather was nice and cool, no bugs and no sunburn.  I picked about 10 pounds for our house.  They are so pretty.  I will try to post some desserts this week.  It was nice going to my old work place to pick.  I spent a great portion of my life transplanting, picking, and selling produce.  It was a job that I loved.  It was great being outdoors, working with people and having a job that always threw little surprises along the way.  Memories.

Greek Stuffed Peppers Review and Pic

Here they are!  These were good.  The kids weren't fans.  I would put these into a summer menu rotation.  They would be a must for when garden peppers are plentiful. 
I have another really great vegetarian stuffed pepper recipe that my mom always made growing up and she's not vegetarian.  I will try that soon and post.
I think I am going to try to focus on fresh produce for the blog this summer since that's what I am trying to encompass into my life.  I try to limit our food intake that comes from a box or bag and when it has to I really try to get organic.  I have eliminated a great deal of processed foods from our diets.  I figure that if the kids get used to this now with the candy and treats sprinkled in, they will develop a taste for what's healthy.

Greek Stuffed Peppers Prep and More

These are in the oven now!  I have a play date this evening for the kids and wanted to get dinner pretty much done before we leave.  They smell great!
I did make a few changes.  I used three bell peppers, cut them in half and stuffed each half.  There was some of the mix leftover.  I also got a great idea.  I will try this mixture cold and if it's tasty, I could stuff a pepper or tomato and serve it as a fancy salad.
Nutritionals the way I made them (WITHOUT pine nuts, have you seen the price of those lately?):
Total= This is for one of the six pepper halves. 
6.83g fat, 43.5g carbs, 2g fiber, 8.2g protein.  This works to 7 WW points.
Okay, these are out of the oven now.  The house smells great.  While cleaning up, I tasted the mixture for the peppers and it would definitely make a yummy salad stuffed into a pepper or tomato.

Easy Hummus

I made this really fast before I had to pick Maura up from school.  It is fast, easy, tasty and cheaper than store-bought.  I can't remember where I found this recipe.
Ingredients:
1 16 oz. can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 TBSP lemon juice (I used 3)
1 1/2 TBSP tahini
2 cloves garlic, crushed
1/2 tsp salt
2 TBSP olive oil
Method:
Drain chickpeas and set aside liquid from can.  I usually set a small colander over a bowl.  Combine remaining ingredients in blender or food processor.
Add a small amount (1-2 TBSP) of olive oil in well of hummus.  Garnish with parsley.
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations:  for a spicier hummus, add a sliced red chili or a dash of cayenne pepper.  I added cayenne to mine.
Nutritionals:  1/4 cup serving= 13g fat, 191 calories, 4.5g fiber

1/4 cup works out to 4 WW points. 

Greek Stuffed Peppers

I borrowed this recipe from a friend, Amanda Bordine.  I am going to make it tonight and will figure out nutritionals and post pics.

Greek Stuffed Bell Peppers

Stuffing Recipe:

Cooked Orzo pasta = about a 2 cups)
Kalamata Olives = about 12 chopped)
Crumbled Feta = 1/4 cup
Red Onion = 1/2 diced
Spinach = 1/2 cup chopped
Light Italian dressing = 1/4 cup
Garnish: feta and chopped pine nuts

Mix the orzo salad together. Cut the tops off 4 red peppers. Clean out centers then lightly using olive oil brush the insides and outsides of the peppers. Stuff with 1/2 cup of salad. Top with crumbled feta and chopped pine nuts. Bake at 425*F for 25 minutes, watch that the center gets hot the the tops don't burn.

I served them with grilled pita bread.
Lightly brush pita bread with olive oil and sprinkle with McCormick Salad Supreme (like snackers from Olga's)

Review and Pic of Vegetable Drawer Salad

This was DELICIOUS!  I would make this again and again.  It does make a lot so I might save it for a get together or halve the recipe when it's just us.  Chris and I loved this.  Nolan gave it a try.  Maura didn't but I know she would have liked some of the things in it.  The asparagus and artichoke's were my favorite aspect of it.  I was thinking about it and it would be really good with some feta cheese in there.  You could also just use Italian dressing instead of the homemade one BUT the dressing that it calls for you to make is light and fresh.

Strawberry Shortcake Cookies

I hear strawberries will be ready soon.  I can't wait to pick some fresh for eating.  I am not making jam with them this year.  I just have a lot of strawberry left from last year and we enjoy eating them fresh and making yummy desserts with them too!

I found this recipe in the Detroit Free Press.  It was adapted from a Martha Stewart recipe.

12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup + 1 TBSP sugar
1/4 tsp lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
6 TBSP cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado or coarse sugar for topping the cookies
Method:
Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  In a small bowl, stir together the strawberries, lemon juice and 2 TBSP of the sugar, then set aside.
In a large bowl, combine the lemon zest and remaining 7 TBSP of sugar.  Rub the zest into the sugar with your fingertips until moist and fragrant.  Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine.  Use a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs.  Add the cream to the bowl and stir until the dough starts to come together.  Finally, gently stir in the strawberry mixture.  Use a small cookie scoop (about 1 1/2 TBSP) to portion the dough unto prepared cookie sheets spacing the cookies about 1 1/2-2 inches apart.  Sprinkle with the turbinado sugar.  Bake for about 25 minutes, or until the cookies are golden brown.  Transfer the pans to wire racks and let the cookies cool.  The cookies are best the day that they are made but can be kept in an airtight container for 1 day.
Makes about 3 dozen cookies.
Nutritional info:  per serving (I am assuming one cookie, it doesn't say), 74 calories, 4g fat, 9g carbs, 1g protein, 0.4g fiber.

Vegetable Drawer Salad

I found this in the Detroit Free Press and it was created by Darlene Zimmerman, MS, RD for Heart Smart.

Makes 6 one-cup servings.

You will need:
1/2 cup dry mini penne pasta (suc as Barilla Piccolini penne)
2 1/2 cups asparagus, cut into 3/4 inch pieces
1 1/2 cups diced red bell pepper
1 jar (6.5 oz.) marinated artichoke hearts, drained
1/2 cup diced cucumber
1/4 cup thinly sliced red onion
1 TBSP reduced-fat mayo
1 TBSP balsamic vinegar
1 TBSP olive oil
1 TBSP water
1 tsp Dijon mustard
1 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
Directions:
In a large saucepan of unsalted boiling water, cook pasta according to package instructions.  Add the asparagus to the boiling pasta for the final 2 minutes of cooking.  Drain the pasta and asparagus and rinse under very cold water; drain well and transfer to a large bowl.  Add the red pepper, artichoke hearts, cucumber and onion.  In a small bowl, whisk together the mayo and vinegar until smooth.  Add the oil, water, mustard, sugar, salt and black pepper and continue to whisk.  Pour the dressing over the vegetables and pasta and gently toss to coat.
Nutritionals:
per 1 cup serving; 100 calories, 5g fat, 13g carbs, 3g protein, 2g fiber.  This works out to 3WW points per cup.