Chickpea Tomato Casserole

This little gem turned out so much better than I anticipated, and it made a lot, so we ate on it for several days, AND I put some in the freezer. Thinking it is going to make it into the regular rotation at our house!

Ingredients
~3-4 cups cooked chickpeas (or 2 15 oz cans, drained and rinsed)
~3-4 cups cooked quinoa (or brown rice or other whole grain)
1 can (14.5 oz) diced fire roasted tomatoes, undrained
1 can (14.5 oz) diced fire roasted tomatoes with green chilis, undrained
1 medium onion, chopped
~2-3 handfuls of fresh kale (or other green)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried sweet basil
sprinkling of sea salt 
3 Tablespoons tahini
3 Tablespoons water
Freshly grated cheese (optional)

Directions

1. Preheat oven to 375.
2. Mix tahini and water until it's kind of "fluffy." Set aside.
3. Dump remaining ingredients into large casserole dish (at least 9x13) and mix well.
4. Add tahini mixture and mix again.
5. Bake approximately 35-40 minutes until the top begins to brown.
6. Remove from oven and grate thin layer of cheese over top.
7. Broil for 3-4 minutes until cheese is melted and beginning to brown.
8. Enjoy!

Simple Supper with Staples

I don't know what we've been eating at our house, because I feel like I haven't been doing a whole lot of cooking.

But last night I was determined to create something that tasted yummy, could be made with what we had on hand, and was easy to get on the table quickly.

I believe I succeeded.

Check out what's in your pantry/fridge and have confidence you can create a healthy meal in a flash!

Ingredients
Garlic Grapeseed Oil (or other high heat oil or email here to order)
1 red onion, chopped
3-4 carrots, washed and chopped
1 15 oz can Red Kidney Beans, drained and rinsed
1 bunch of collards, washed and chopped
salsa to taste
cooked quinoa (or other whole grain)
guacamole (optional)

Instructions
Put grain on to cook, if needed.
Put oil in skillet and warm over medium heat.
Add onions, stir, and reduce heat to medium low.
While onions cook, prepare greens (check here for help) and chop carrots. Don't let the onion burn--stir occasionally.
Add carrots while greens soak. Stir.
Let onions and carrots cook a few minutes.
Add kidney beans. Warm through.
Add greens and stir to coat. Reduce heat to simmer.
Add salsa. Stir.
Serve over grain of choice (I chose quinoa, because it cooks quickly and was done about the same time everything else was.). Top with homemade guacamole (optional).
Enjoy a simple supper with stuff from your stock!

Onion, Shiitakes, Greens, and BACON!

In case you missed it, I once confessed how much I love bacon. If given the chance, I'd eat it everyday. Maybe even at every meal.

But, alas, the expense and time it takes for bacon prep, not to mention the clean-up, prevent me from enjoying it very often.

Or so I thought.

Then Smoky Bacon Grapeseed Oil* walked into my kitchen.

I am forever changed.

While this oil carries with it all the benefits of grapeseed oil (high flash point, cholesterol free, expansive properties so you use less, extremely low in saturated fat, lite taste, etc.), IT TASTES LIKE BACON!!!

So, now when I'm home alone for lunch, it's a whole lot easier to whip up this little recipe just for me.

Ingredients/Directions
Drizzle Bacon GSO in skillet and warm on medium heat.
Add diced red onion and saute until translucent (3-4 minutes).
Add chopped, fresh shiitake mushrooms and continue to saute a couple of minutes.
Add chopped, fresh greens (I used collards) and saute a couple more minutes.
Add leftover brown rice (optional) and warm through.
Top with sea salt to taste

*Want a bottle of your own? Email here by NOON Monday, September 26th, and order yourself a bottle or two. And while you're ordering, you might as well pick up a couple of other things. Check out more good stuff online here.
Proceeds from this order will benefit disaster response for The American Red Cross.

Companions Quinoa Salad

There is a group of women ("Companions") for whom I am so grateful, I am dedicating this recipe to them. We gather twice a year for brunch to celebrate the conclusion of a study, and I took this as my contribution today. Our group is sort of like this salad--simple, yet complex and oh-so-rich and yummy.

Ingredients
1 cup uncooked quinoa, washed in a fine mesh strainer
just under 2 cups water
3 T fresh lemon juice (about 2 lemons)
3 T extra virgin olive oil
sea salt to taste
1/2 red onion, finely chopped
leaves of your favorite green (I used rainbow chard and included the stems), finely chopped
feta cheese to taste (not much--maybe 1/8 cup to start?)
1-2 avocado, chunked
about 1/4 cup sliced almonds, toasted in a dry skillet
Additional greens (for eating and/or garnish)

Directions

1. Placed well washed quinoa and water in saucepan with tight fitting lid. Bring to a boil, reduce to simmer, and set a timer for 15 minutes. Check at 15 minutes to be sure most of the water has been absorbed. Let cool. I like to make this the day before I plan to use it, so it's cool when I add remaining ingredients.
2. Mix lemon juice, olive oil, and sea salt in a jar with tight fitting lid and shake to mix. Set aside.
3. Add onion, greens, and cheese to quinoa. Mix. Shake lemon juice and oil once more and add to quinoa mixture. Toss to coat well.
4. Before serving, add avocado chunks and almonds.
5. Serve over greens.
6. Enjoy!
   

Carrot Soup for a Rainy Day

It has been a wet, cold day, and I've been home with a sick child. When given the opportunity to choose between chicken/beets/greens and carrot soup, he chose the soup (and we've never made it before). So grateful to be led down this road--it was just what we needed to nourish us both.

Ingredients
1 cup quinoa, thoroughly rinsed in a fine mesh strainer
2 cups water
1 T Garlic Grapeseed Oil* or other high heat oil
1/2 Vidalia onion, roughly chopped
3-4 garlic cloves, roughly chopped
1 T ground cumin
1 T turmeric
4-5 carrots, roughly chopped
3-4 beet green stems (optional), rough chopped
handful of beet greens (or other green)
4- 6 cups stock or water (or combination of the two)
1/2 inch piece of fresh ginger root, grated
sea salt and freshly ground black pepper to taste
raw pumpkin seeds (or sesame seeds or walnuts), dry roasted in a skillet
fresh, flat leaf parsley, finely chopped (cilantro would be yummy, too!)
*email here to order

Directions

1. Place rinsed quinoa and 2 cups of water in saucepan with tight fitting lid. Bring to a boil, reduce to simmer, and cook for 15 minutes or until water is absorbed.
2. While quinoa cooks, place oil in bottom of soup pot and turn heat to medium. Once the pot warms, add the onion followed shortly by the garlic. Saute together for 3-4 minutes on medium-low.
3. Add cumin and turmeric and coat well.
4. Add carrots, beet stems, beet greens, and stock. Turn heat to medium/medium-high until it just boils, then reduce to simmer and cook 20 minutes or so, until veggies are soft.
5. Add quinoa to soup pot followed by ginger, salt, and pepper. 
6. Use an immersion blender to blend all ingredients together to a smooth consistency. Add stock or water as necessary. Taste, adjust seasonings and blend one last time.
7. Top individual servings with parsley and toasted pumpkin seeds. Enjoy!
8. Freeze leftovers to pull out for the next rainy day.

Pleasantly Pleasing Pasta

I'm working diligently this week and next cleaning out my freezer, fridge, and pantry. The project is long overdue, but something I like to try to do a couple of times a year, especially as seasons change. So last night I dug deep and threw together a pasta salad--from ingredients I had in the house--and it came out quite yummy.
I'll organize the ingredients by where I found them, but don't really have measurements or how much--I just used what I had.

For the Dressing:
I made a basic vinaigrette with ume plum vinegar, olive oil, and whole grain mustard. In the end I squeezed lemon over the salad, too, and in hindsight probably should have made a lemon vinaigrette, but the ume plum vinegar is one of my faves, so I use it every chance I get.

From the Freezer (finding more good stuff here):

• about a cup of corn 
• about a cup of green peas
• I tossed these with the hot pasta and let them thaw while the pasta cooled.

From the Fridge:

• couple of carrots, chopped
• some celery, chopped
• some chives, chopped
• some red onion, chopped
• a handful of kale, finely chopped (great way to add greens to just about anything)
• slivered almonds sprinkled on top

From the Pantry

• Eden Organic whole grain pasta (I always have some on hand--it's good stuff!)
• 2 cans tuna
• salt and pepper to taste

From the Heart:
Lots of Vitamin L(ove)!

Sausage, Tomato, Bean Delight

It's hard to believe that one month ago it was warmer than it is today. As a result, I've been preparing more hot dinners than I normally would this time of year.

This one ended up really hearty and soothing on a cold, wet day. And it has sausage in it. What's not to love about that?

Ingredients
1/2 pound ground breakfast sausage
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
2 (15oz) cans diced tomatoes, drained
2 (150z) cans red kidney beans, drained and rinsed thoroughly
1/2 cup veggie or chicken stock
a heaping hand full of fresh cooking greens (kale and collards work well)
sea salt and freshly ground black pepper to taste
Whole grain (optional)--I cooked about a cup of quinoa

Directions

1. In a large skillet brown sausage and drain fat.
2. Return sausage to skillet and add onion and garlic. Cook about 3 minutes, then add thyme. Saute another minute.
3. Add tomatoes and cook on medium heat, stirring occasionally, until they begin to break down and become "saucy". 
4. Add stock, beans, and greens. Turn heat to medium high until beans are warm and greens are bright green (about 5-7 minutes).
5. Serve over grain (optional), add salt and pepper to taste, and enjoy!

Curry Ginger Chick Peas & Mushrooms with Tumeric Rice

I'm experimenting with a new Wildtree product in my kitchen. It's the Curried Garlic Blend, and it's pretty fantastic. I've added it in place of curry to a couple of different things, but this recipe, I have to admit, is pretty outstanding.
It helps to have fresh produce from the market to add to the experiment, too. So here's what I made up:

Ingredients
2 cups water
2 generous teaspoons ground tumeric
1 generous teaspoon sea salt
1 cup brown rice
a little high heat cooking oil (I used Grapeseed oil)
1/2 onion, chopped
2 cloves garlic, chopped
2-3 teaspoons Wildtree Curried Garlic Blend or curry powder
a couple of hand fulls of colored peppers (I used red and yellow)
shiitake (or other) mushrooms
1 can chick peas, drained
some chopped up cooking greens (collards, kale, chard, etc.)
2 generous teaspoons freshly grated ginger
salt and freshly ground black pepper to taste

Directions

1. Place water in pot with tight fitting lid and bring to a boil. Add salt and tumeric. Add rice, stir it around, return to boil, reduce heat to low, and simmer covered for 45 minutes.
2. Place oil in skillet and warm over medium heat. Add the onion and saute for 2-3 minutes, then add the garlic and reduce heat to medium-low. FYI: I like to let the onion and garlic cook while chopping the remaining veggies. It makes the onions sweet.
3. When onions are really soft, add the curry seasoning and mix well.
4. Add peppers and mix to coat. Let cook 3-4 minutes, stirring occasionally.
5. Add mushrooms, mix, let cook 5 minutes or so to soften.
6. Add chick peas and greens. Cover and let chick peas warm and greens get greener about 4 minutes.
7. Check rice (timer should have gone off by now!). Does it need more cooking time or a little water added?
8. Add grated ginger and mix one last time.
9. Serve chick peas over rice.
10. Enjoy!

Scampi--it's not just for shrimp anymore!

It's been a long week. It started out great with a party at my house to celebrate the 4th birthday of my (mostly) precious son, but began to denigrate into a week home from school due to illness that got passed along to me. Ugh. I'm tired of being home bound. Cooking has been drudgery, too.

So tonight, in-between coughing fits, I threw together a 15 minute meal that was delicious and super simple. It consisted of broccoli, carrots, quinoa, sunflower seeds, and a super magical secret ingredient--Wildtree Scampi Blend with Roasted Garlic Grapeseed Oil.

I started representing simple, healthy, and natural Wildtree products last July, but have not taken the time to devote to promoting them at the level they deserve. Not sure why, really, because I use them in my own kitchen, especially the Grapeseed Oils. So I guess this is sort of a debut of two of my favorite products from the line.

Anyway, tonight was one of those wonderful Wildtree nights where I got a delicious, nutritious dinner on the table super fast. Here's what I did:

1. Cover bottom of cold skillet with Roasted Garlic Grapeseed Oil and 2-3 teaspoons of Scampi Blend.
2. Turn heat to medium/medium-low and stir to blend.
3. Add chopped carrots (I would have put some onion in first, but I didn't have any) and saute a few minutes stirring to coat the carrots.
4. Add chopped broccoli. Stir to coat and cook for a few minutes until broccoli is bright green.
5. Add cooked quinoa (or other whole grain--whatever amount on hand) and stir to warm and coat with seasoning.
6. Add sunflower seeds (or sesame or pumpkin) and you're done!

I'm happy to share more about Wildtree products. Simply contact me here.

Chicken and Rice in the Pot

Yesterday was a crock pot cooking day--dreary is how I described it to my 3 year old on the way to school. On the way home from dropping him, I got the notion to put some stuff together in the crock pot for something warm and soothing. Here's what I did:

Ingredients
1.5 cups Brown Rice (I used Jasmine) or other whole grain, rinsed
3.5 cups broth
1 t dried thyme
1/2 t crushed red pepper
1/2 t tumeric
A little cooking oil or spray
1 small red onion, chopped
4-5 cloves garlic, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
2 bone-in chicken breasts, skin removed and washed
2 broccoli stalks
3-4 carrots, roughly chopped
2-3 celery stalks, roughly chopped
freshly grated ginger to taste
sea salt to taste

Directions

1. Place rinsed rice, broth, thyme, crushed red pepper, and tumeric in a pot with tight fitting lid on stove over high heat until it comes to a boil.
2. Meanwhile, drizzle a little oil on the bottom of the crock pot and turn it on (I started with it high) while chopping the onion, garlic, and peppers. Place chopped items in crock pot. 
3. Wash chicken.
4. Once rice comes to a boil, pour into crock pot on top of onions, garlic, and peppers.
5. Place chicken on top.
6. Depending on how long you've got to cook, turn heat to low (all day) or high (half a day or less) and sit back and smell the goodness!
7. About 30 minutes before you're ready to eat, add the broccoli, carrots, and celery. Return lid and keep cooking.
8. Just before serving, add freshly grated ginger, salt to taste, and stir it all together.
9. Enjoy!

Curried Lentils with Sweet Potatoes

This is a great cold weather one-pot-meal we eat pretty regularly these days at our house. You can even substitute carrots for the sweet potatoes or throw in other veggies you "find" in the fridge!
 
Ingredients
1 cup brown or green lentils, washed and picked over
4 cups broth (veggie or chicken)
1 medium onion, chopped
4-5 garlic cloves, chopped
2 medium sweet potatoes, washed and cut into 1/4 inch chunks
2 cups finely chopped mustard greens (or kale or collards or other green)
2-3 t curry powder
1 15oz can diced tomatoes
salt and freshly ground black pepper to taste
chopped fresh cilantro (optional)

Directions

1. Heat 1-2 Tablespoons broth over medium in a soup pot. Saute the onion over medium heat for about 5 minutes.
2. Add garlic, sweet potatoes, and greens. Continue to saute and add curry powder. Mix well.
3. Add lentils, broth, and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and sweet potatoes and tender, about 30 minutes.
4. Serve over rice  or other whole grain.(optional--I use brown basmati rice, and it is delicious.)
5. Add salt, pepper, and cilantro to individual servings.
6. Enjoy!

Sunchokes (aka Jerusalem Artichokes)

The first time I ever saw one of these, I thought it was ginger root. That's what it looks like to me, but it sure doesn't taste like ginger! This versatile little tuber is a delightful addition to my kitchen. A reminder of the joy of new foods I encounter through my CSA provided by the wonderful folks at Crabtree Farms.

A member of the sunflower family (who would have guessed that one?), sunchokes are native to North America, and once they were introduced to pilgrims by the Native Americans, they became a staple to the settlers diet. They are high in potassium and low in calories. It's a little bit tender, so take care to wash it gently with a brush, but unlike ginger, there's no need to peel it. Wash, slice, and eat.

The flavor is mild, so you can add it to anything or enjoy it all alone. So far, we've eaten it raw on a salad, sauteed (with onions, garlic, carrots, shiitake mushrooms, edamame, and fresh tarragon served over quinoa), roasted with sweet potatoes, and in a stir fry. 

This new veggie is a welcome addition to my kitchen!

Halloween Chili

I made this for a few friends before trick-or-treating and realized it's the perfect Halloween dish, because it's black and orange. It's also filling, makes a pot full, and uses seasonal favorites. Meat could be easily added, if desired. And I would certainly add or serve it over greens.

Ingredients
Grapeseed oil*
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1-2 T chili powder
3-4 cups sweet potatoes, washed and cut into bite size chunks
1 cup quinoa, rinsed thoroughly (optional)
32 oz box low sodium chicken stock (or enough to cover potatoes)
3-4 cups cooked black beans (or 2 cans, drained and rinsed)
28 oz can crushed tomatoes
salt to taste
cilantro (optional)
sour cream (optional)
* email here to order

Directions

1. Place oil in bottom of stock pot and warm over medium heat. Add onion and saute 4-5 minutes until translucent. Turn the heat to medium low.
2. Add the garlic and saute a couple more minutes before adding the chili powder. Stir to coat well.
3. Place sweet potatoes and quinoa in pot and cover with chicken stock. Bring to a boil, then reduce to simmer, cover, and cook 15 minutes. No need to stir--just set a timer.
4. Add the black beans, tomatoes, and salt to taste and warm through.
5. Serve topped with cilantro and/or sour cream.
6. Enjoy!

Butternut Soup

I found 2 small/medium size butternut squash on my counter this week and wanted to try something new, so here's what came of the experiment. It is yummy and soothing. We served it over leftover wild rice and steamed greens.

Ingredients
1-2 butternut (or other winter) squash, peeled & chopped (about 3 cups or so)
1 onion, chopped
4 cups of chicken stock
1 1/2 cups milk
1 teaspoon or so tumeric
2 teaspoons or so curry powder
sea salt to taste
chopped fresh cilantro (optional)

Directions

1. Place peeled, chopped squash and onion in stock pot, sprinkle a little salt, and cover with stock. Bring to a boil, cover tightly, reduce heat, and cook (about 30 minutes) until squash is tender.
2. If time allows, let cool. If not, no worries. Use an immersion blender (very handy tool for this recipe!) or pour squash into blender and puree. It might require multiple batches in a blender.
3. Return to stock pot and add milk, curry, tumeric, and salt to taste.
4. Garnish with cilantro.
5. Enjoy!

Wild Rice and Winter Squash

I am so ready for fall. I'm actually willing it to get here. I've been avoiding the oven or any high heat cooking, because the car thermometer keeps reading 97, but last night I broke down and cooked up something super delicious that I might suggest we add to our Thanksgiving dinner this year. It was THAT good. A little labor intensive, but it makes a great side dish, and I added edamame to make it a stand alone leftover meal.

Ingredients
1 medium butternut squash (or other winter squash or pumpkin), peeled and cut into 1-inch cubes
2 medium red onions, peeled and quartered
Natural Grapeseed Oil (email here to order) or other high heat oil
sea salt
2 cups cooked wild rice
1/2 cup toasted pumpkin seeds (optional)
1 small bunch of fresh greens (collards, kale, spinach), washed and cut into bite size pieces

1/3 cup extra-virgin olive oil
juice of 1 lemon
pinch of salt
1 T honey
5-6 fresh basil leaves, finely chopped (or cilantro)

Instructions
   1. Preheat oven to 375.
   2. If wild rice is not cooked, get it in process (some takes 15 minutes, while other takes 50).
   3. Place squash on one end of a cookie tray and onions on the other or on separate trays. Add a generous splash of grapeseed oil and sea salt to both. Toss to coat. Roast for 30-45 minutes (until they are soft and caramelized) turning every 10-15 minutes.
   4. Meanwhile, make the dressing by placing the olive oil, lemon juice, salt, honey, and a few of the basil leaves (saving the remaining to sprinkle across the top of the finished dish) in a jar with tight fitting lid. Shake to mix, taste, and adjust to your liking.
   5. Steam up your greens and set aside (try this basic recipe).
   6. Place rice and onions along with 1/2 of dressing in a casserole dish or large bowl and toss gently. Add the greens and pumpkins seeds. Toss again once or twice. Add squash and remaining dressing. Toss one last time (carefully, especially if squash is extra soft) and top with remaining basil leaves.
   7. Enjoy!

Some like it hot

I have learned several things about okra this summer:

1. It's a plant from Africa, so it likes heat, which is why we've had a lot of it in our CSA box this season (one of the hottest summers on record in these parts).
2. It's prickly to harvest--wear long sleeves and gloves.
3. Add a little heat to this crop, and it's yummy. 
4. I can eat it without frying it!

Here's my new favorite way to prepare it, shared with me by a client (then modified slightly to include other items in my CSA box for the week). It's pretty quick, because you only have to trim the okra, rather than slicing it into small pieces. I did learn that the smaller okra is better in this recipe. Once it gets more than an inch and a half or so long (after being trimmed), it's almost too tough to eat.

Ingredients
2-3 cups fresh okra, washed and trimmed (or whatever amount you've got)
2-3 summer squash, washed and sliced 1/2 inch thick (optional--I had them, so I threw them in)
1 T grapeseed oil (or other high heat oil)
1-2 cloves garlic, minced
1 T freshly ground ginger
1/8-1/4 t dried red pepper flakes
2 T soy sauce
1 T toasted sesame seeds
fresh cilantro leaves, chopped
whole grain of choice--kasha, brown rice, quinoa (optional)

Directions

1. Heat oil over high heat in wok or skillet. Throw in the okra and squash and saute for several minutes.
2. Turn on the exhaust fan, if you haven't already (a helpful hint from the person who shared this recipe with me). 
3. Add garlic, ginger, and pepper flakes and continue to saute until okra is brilliant green and squash is getting slightly brown.
4. Remove from skillet and toss with soy sauce and sesame seeds.
5. Serve over whole grain or as a side dish topped with cilantro.
6. Enjoy!

Mustard Greens, Corn, Leeks, and Bacon

True confession #1: I don't particularly like mustard greens.
True confession #2: I could eat bacon every single day of my life.
I can't believe how much each of these foods is augmented by the other to create an amazing side dish. Although, after eating it tonight, I'm thinking of throwing it over brown rice next time to make a whole meal out of it--probably need to double it, if anyone else wants a bite! Seriously, we didn't get as many servings out of it as I usually like, because I ate at least 2 myself.
Props to Albi and Walthers for their masterpiece Greens, Glorious Greens which includes this dish--glorious indeed!

Serves 2 to 3
1 bunch mustard greens, washed, de-stemmed, and chopped into small pieces
2 to 3 strips of bacon (or more, if you're a bacon lover like me!), cooked & crumbled
2-4 teaspoons bacon drippings or other high heat oil
1/2 cup thinly sliced leeks, white and light green part only
1 cup corn kernels
sea salt and freshly ground black pepper to taste

Heat a large skillet with tight fitting lid over medium-high heat. Add bacon fat or other oil and coat pan. Throw in the leeks and cook for about 4 minutes--until soft and translucent. Add corn and heat until slightly brown (maybe 2 minutes?). Add mustard greens with water still clinging to the leaves. Stir to coat with oil, cover, and cook over medium-high heat for about 6 minutes, stirring occasionally. If things start sticking, add a little water. Season with salt and pepper to taste and top it all off with crumbled bacon.