This is a really easy and yummy beet green recipe.  Enjoy!

Cut greens off of the beets about an inch or two above the beet.  Hold the greens and rip off the greens and any stems that come with the greens.  Discard the harder stems.

Chop up a medium onion.  Heat about a tablespoon of butter in a frying pan over a medium flame.  Put onions in the frying pan and cook until onions are soft.  Put the greens in the frying pan and toss around in the butter.  Add about 1/4c. of vegetable stock and turn the flame down to medium low.  Cover the pan and let cook about 5 minutes.

Uncover the beet greens and let simmer until most of the liquid is gone.  Serve while warm with a little bit of balsamic vinegar sprinkle over the top.

Advertisements

So last week I got some Italian Flat beans in my CSA distribution.  I started nosing around my cook books and on the internet to find a recipe, but I didn’t find any that made me feel like trying them without tweaking them.  So, I came up with my own, which I was told tonight was a keeper.  🙂

3/4 lb Italian flat beans – ends snapped off and beans cut in two

2 red bell peppers, chopped

1 clove of garlic, minced

balsamic vinegar

pine nuts

extra virgin olive oil

 

Steam the beans for 8 minutes.  While the beans are steaming cook up the bell peppers in the extra virgin olive oil (once around in the pan) for about 2 minutes.  Add minced garlic and sautee for another minute.   Put into a bowl and set aside.

Once the beans are done, mix into pepper and garlic combination.  Mix well.  Add balsamic vinegar (eveball it to an amount you would like) and a handful of pine nuts.  Mix well again and serve.

Easy and yummy!!!

I haven’t posted in a while.  It has been a busy couple of weeks.  We finished staining the deck, painting the house, and mom had a total reverse shoulder replacement with bone grafting.  Dinner has been healthy, but nothing really new and inspiring.  Now I am going back to work after a week of vacation and I have to figure out how to cook healthy meals while I am not home home and mom can not help out.  (My commute to work is about 1 1/2 hours each way.  Also, we are short handed, so I am taking on more responsibility which means less time to putter around with cooking.)

So, for my first crock pot creation this past weekend I made a chicken cacciatore -esque dish.  I served it over brown rice instead of pasta.  All the veggies and herbs are from my CSA except for the celery.  The recipe below was just a little too much for mom and I.

2 small-medium onions, sliced

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 rib of celery, chopped

2 – 40z boneless, skinless chicken breasts

1/4 c. chicken stock

fresh basil

fresh oregano

fresh parsley

Arrange sliced onions on the bottom of the crock pot dish.  Put the chicken breast on top of the onions.  Place tomatoes, green peppers, and celery on top of the chicken.  Pour the chicken stock over the top.  Put fresh basil, oregano, and parsley sprigs on top.  Cook on low for 8 hours.

Mom and I both enjoyed this served over brown rice.

This is a pretty easy recipe.  It takes relatively little effort to make a nice side dish. Enjoy!

2 medium kohlrabi (watch out for any woodiness)

4 medium carrots

5 small to medium potatoes

milk

butter

salt

pepper

Cut up the veggies into chunks (the potatoes should be new enough that you shouldn’t have to peel them).  Put the chunks into a pot and cover with water.  Add a pinch of salt and then bring to a boil.  Once the mixture is boiling, turn down the heat to about medium and boil the mixture for 20 minutes.

Drain the mixture.  Add a bit of milk and some butter. Mash it using a potato masher or a hand held mixer.  Salt and pepper to taste.

Here is another recipe from my CSA that I made this weekend.  Mom was very skeptical of this again.  She did know about the stinky feet cheese or fresh dill.  In the end, she was presently surprised and really liked it.

1 lb fresh beans (I used green, yellow, and purple)

1/4 c. Italian Salad Dressing

2 Tbsp Feta Cheese

2 Tbsp finely chopped onions

2 Tbsp finely chopped dill

 

Wash the beans and cut into pieces (about 2 inches long).  Steam for 5-7 minutes or until crisp-tender.  Rinse with cold water.  Toss beans with dressing, cheese, onion,  and dill.  Serve immediately or chill until ready to use.

Kohlrabi is an interesting and unloved vegetable.  I stared at this vegetable at the Farmer’s Market and finally asked the gentleman selling it “what do I do with it?”  He told me that his wife mashes it up with potatoes which gives the potatoes a nice flavor.  He also said something about maple syrup which I blocked out of my mind because I don’t like maple syrup on my veggies.  (Yes, I live in NY and I am not a big maple syrup fan.  I know it is a sacrilege.) 

The one to one potato to kohlrabi mash was very good and it got me thinking about using kohlrabi as a potato substitute in other ways.  Kohlrabi is low in calories and high in dietary fiber and potassium, so they are very good for you.  Also, they have a naturally sweet flavor that is a nice change from the normal potato fare.  So, I decided to try to use kohlrabi instead of potatoes when I had a craving for fried potatoes.

Ingredients:

2 medium kohlrabis

1 medium white sweet onion

4oz sliced mushrooms

Extra Virgin Olive Oil

Directions:

Peel and slice the kohlrabis (just like you would potatoes). 

Cover the bottom of a frying pan with olive oil and heat up on a medium high flame.  Add the kohlrabi slices.  Slice up the white onion and add to the kohlrabi.  Watch the pan and adjust the flame if necessary.  Fry until onions start to become opaque.  Add mushrooms.  Fry until mushrooms match your preference (I like mine a little less cooked than others I know).  Salt and pepper to taste. 

Enjoy!!

Let me begin this post by saying – if you don’t have couscous in your pantry – you should really go out and get some.   It whips up easily in five minutes and I actually have a notebook where I keep notes on what I can do with couscous (it has numerous entries).

Here is a link to the couscous I always have on hand: RiceSelect Tri-Color Couscous (available at Wegmans).

And now to the recipe…

Ingredients:

1/2lb ground beef

3 medium carrots

1 cup of yellow and green beans, chopped up

1 small kousa (marrow) squash

1 small yellow squash

1 small zucchini

 

 

1 medium sweet yellow onion

1 ear of corn (remove the kernels with a sharp knife)

2 tomatoes

1/2 jar of spaghetti sauce

1/2 jar of water

fresh sweet basil and Greek oregano

1 c. couscous

Shredded Italian Blend Cheese

 

Directions:

In a pot (I used my favorite IKEA pot) brown the ground beef over a medium flame.  Chop up some fresh basil and oregano (use as much or as little based on your tastes) and put in with ground beef.  While the ground beef is browning start to chop up the veggies.

Chop up the veggies in order of the recipe and add to the pot in that same order.  When you add the carrots (first veggie) turn the flame down to medium low and add about a 1/4 c. of water.  Once all the veggies are in the pot, add the 1/2 jar of sauce 1/2 jar of water combination.  Turn the flame back up to medium high and bring to boil.

When the mixture starts to boil, pour in the cup of couscous and mix thoroughly.  Turn off the flame and cover the pot.  Let sit for 5 minutes.

Fluff up the mixture with a spoon or knife and put on plates.  Sprinkle some shredded cheese on top (adjust to your preference) and enjoy!