Posts tagged ‘Vegetarian’

May 25, 2012

Simple Summer Snack | Strawberry Lemon Balm Paletas

There’s only so much jam you can make.  Sometimes, you just need to start eating those 16 or 17 pounds of strawberries you picked.  And maybe you need to enlist the kids, too.  Enter the world’s simplest way to do that: popsicles.

I, of course, can’t just let strawberries be strawberries.  Besides, Cherub loves too much to graze through the herbs in the garden, and she’s going to be eating the bulk of these paletas anyway.

For this first batch, I made a quick mix of strawberries and sugar, boiled it for five minutes and then just ever so slightly pulsed them in a blender for a half a second.  Then I added in a finely chopped bit of fresh lemon balm (but what’s your favorite? mint? lavender? coriander?), poured into molds and froze.

Voila!  The world’s most refreshing snack.  And a great breakfast if you’re feeling generous.  And it’s especially hot.

Paletas de Fresa y Melisa (Strawberry and Lemon Balm Popsicles), inspired by the post at The Parsley Thief.

1 qt strawberries, tops removed and quartered

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May 21, 2012

Unexpected Savory | Cumin Granola

Sometimes texture can be just as important to a dish as flavor. It’s harder to enjoy something that’s just a bowl of mush.  Ok, aside from perhaps enjoying a whole dinner of say, mashed potatoes with copious amounts of butter or oodles of macaroni and cheese.  I have those days, too.  But sometimes there are some things that need a little crunch.

Enter this delicious and surprising garnish for a ho-hum dinner in need of some oomph.  Consider moderating the spices based on your dish.  I think a curry granola or a chile scented granola would be equally tasty.  And if you’re local to Columbus, stop by North Market Spices to pick up one of their many spice blends (which are amazing) to use.

Savory Cumin Granola

1 c rolled oats

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May 20, 2012

Precious Little | Strawberry Peony Jam

It’s the time of year that it’s hard to pin me down.  I’m outside.  Busy in the backyard, planting, weeding, sitting, contemplating.  I just want to be outside.  Watching for the return of Chestnut.  Seeing if we have any new baby rabbits in the yard.  I just find so much peace there, that you’re hard pressed to get a post out of me.  I have better things to do.

Because of this I was there, in the backyard, when the peonies bloomed this year.  They are my absolute favorite flower: profuse, heavy blooms; heady fragrance.  I turned the confetti of abundant petals into syrup.  I did this last year, but not as adroitly.

Marry to this that I went strawberry picking with friends last week.  And 17 pounds picked meant there was certain to be some jamming.  Did there happen to be some master pastry chefs along?  Why yes, there were.  (Thanks, B.)  So I asked them how to incorporate my peony syrup into the jam that was sure to follow all that picking.   Add the syrup at the last minute, they said, to keep all the flower essence.   But of course.

Ten cups of strawberries

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May 6, 2012

Almost Effortless | Summer Picnic Slaw

This weekend’s weather made me gear back up in the garden, get back in the kitchen and get my groove back.  Warm weather is all about ease: barely putting a pot on the stove, most things cooked over the grill.  Who needs a mess when the back garden begs you to come and play?  A quick ten minutes of chopping and a quick simmer is all it takes to throw this big-enough-to-serve-a-crowd slaw together.

Summer Picnic Slaw for Friends, serves 6

1/2 c rice wine vinegar

1 T whole cumin seeds

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March 28, 2012

Risotto of the Week | Spring Broad Bean and Foraged Dandelion

I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling.  Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight.

Which of course meant they are at their peak for eating.

Tonight’s dinner involved a return to cooking with a risotto.  Included were the fruits of my garden weeding – young dandelion leaves – and broad beans, another early spring arrival.

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March 8, 2012

Put It On (Just About) Anything | Daikon Radish Slaw

I’ll admit it: I am already greedily longing for spring and summer, despite the blissfully mild central Ohio winter we have had.

Forgive me.  I grew up in Texas.  And I’m almost certain tomatoes are already in season.  OK, that’s being dramatic.

But this daikon slaw somehow reminds me of summer.  And grilling outdoors.  And warm weather.  And love.

It’s simple to pull together from what has kept well during the still – quite seriously – dark days of winter.  Its Asian flavors make it interesting for topping a hot dog or snuggling up to a nice piece of pan-roasted fish.  It’s as fancy or homey as you want it to be.  Flexibility with flair.

And that tastes great any season of the year.

Pickled Daikon Radish Slaw

1 very large daikon radish, peeled and shredded

1 carrot, peeled and shredded

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February 26, 2012

Southern Twist | Black-eyed Pea Hummus

I made a whole mess of black-eyed peas and had plenty of leftovers.  And to me, black eyed peas are already so creamy, that they almost just beg to be made into a hummus.  With only four ingredients, aside from the aforementioned peas and saltpepperoliveoil, it’s a snap to fix.

And I have to say, this batch came out even more velvety than I could imagine.  I think it was the generous use of tahini along with an already willing bean.

It was all gobbled up in no time flat.

Black-eyed Pea Hummus

3 green onions, thinly sliced

3 large cloves of garlic, smashed and peeled

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