Monday, August 21, 2017

Oven Roasted Tomatoes

I participate in a Community Supported Agriculture program.  We purchased a large share of vegetables which equals 26 weeks of Certified Organic and Non-GMO produce. The taste, freshness, and variety of the vegetables has been amazing!
Read all about my favorite CSA - Lancaster Farm Fresh Co-op!
We had a lot of yellow plum tomatoes last week so I decided to roast some of them.  So easy to do and can be added to salads and sandwiches or over pasta.  Delicious!

Oven Roasted Tomatoes
slightly adapted from Ina Garten, Barefoot Contessa Back to Basics, p.90

12-15 plum tomatoes (red, yellow, or mix of both) halved
¼ cup olive oil
1 ½ Tablespoons balsamic vinegar
1 clove garlic, minced fine
2 teaspoons light brown sugar
kosher salt and freshly ground black pepper to taste

Preheat oven to 300 degrees.  Place tomato halves cut sides up in single layer on sheet pan.  Drizzle with vinegar and oil.  Sprinkle garlic, sugar, salt & pepper evenly over the tomatoes.  Roast for 2 to 2 1/2 hours until tomatoes begin to caramelize and edges are browned.

Thursday, June 15, 2017

Zucchini & Chickpea Fritters

These are easy and delicious!  My youngest had a similar dish at a friend's house and wanted to recreate them at home.  I helped a very little bit as her "sous chef".  Next time I will try my hand at making these and I plan to add fresh herbs and corn to the batter.  We served these with sliced avocado, fresh basil, and a green salad.  Tzatziki sauce would pair very nicely - - yum!

Caroline's Zucchini Fritters

three organic zucchini (medium in size)
1/4 cup organic garbanzo bean flour (plus an extra teaspoon or two as desired)
one 15-ounce can of organic chickpeas (rinsed under cold water, drained, and mashed partially)
1-2 organic eggs, beaten (start with one)
freshly ground pepper and kosher salt to taste

Shred the zucchini using a box grater and put in a large bowl.  Using a spatula fold one of the beaten eggs into the zucchini.  Next, fold in the chickpeas and the flour.  Add another beaten egg if you want the batter to be thinner.  Add salt and pepper to taste.
Heat olive oil in a cast iron saute pan or griddle, ladle 1/4 of batter into pan and pat down to a thin pancake.  Cook for a few minutes until edges are golden brown.  Using a spatula flip pancake to other side and cook until golden brown.

Wednesday, March 22, 2017

French Lentil Salad

I have always been a fan of lentils and I wish I had realized years ago how easy they are to cook and prepare.  I love all types of lentils but my favorite are the french green variety.  This salad is very hearty but also light (if that is possible).  I could eat this for lunch every day and never get bored of it. All the vegetables and herbs can be changed to whatever suits your palate.  I hope you make this and enjoy it as much as I do.

French Green Lentil Salad

1 large onion peeled and cut into quarters
2 bay leaves
1 ½ cups French green lentils, rinsed under cold water
¼ cup olive oil
1 teaspoon fennel seed (plus extra for garnish)
3 Tablespoons red wine vinegar
6 radishes, trimmed & sliced thin
1 cup sliced celery
1 cup sliced fennel
½ cup each of chopped basil, Italian parsley, and cilantro
Kosher salt
Freshly ground pepper

Place lentils, onion, and bay leaves in saucepan.  Fill with water to cover by an inch.  Bring to boil and turn down to simmer and cover pan with lid slightly askew for about 15 minutes. Check lentils after about 12 minutes - I like them to have a little bit of chew.  Try not to overcook because the lentils will be mushy (still delicious but my preference is for lentils to remain intact and not mushy).  Remove pan from stove, use tongs to remove onion quarters and bay leaves.  Drain water, if any is left, and place lentils in a bowl.  Pour vinegar over lentils and mix using a spoon.  Heat oil to just shimmering and add fennel seed - let cook for a couple of minutes.  (You can skip this step but heating the fennel seed in the oil just releases a little more flavor from the seeds.)  Pour oil and fennel seed over lentils and mix using a spoon.  Add chopped vegetables, herbs, and salt & pepper to taste.  Mix salad using a spoon and taste - add more salt and pepper if desired and sprinkle generously with fennel.
(In the pictures below you will see that I used my frozen basil  for a good punch of flavor.)

Tuesday, March 14, 2017

Irish-Inspired Cooking & Baking

March 17th is coming up!  It just wouldn't be St. Patrick's Day at our house without my favorite Irish Soda Bread.  The combination of the buttermilk and the anise seed is a match made in heaven.  Below are a few others recipes that I hope will make your week special.  
Claire's Favorite Irish Soda Bread Recipe

Irish Spinach Pies
Golden Potato Soup

Bubble & Squeak

Sunday, March 05, 2017

Meatless Meatballs!

I will never forget the time Fitzy teased me for posting my meatloaf recipe on a Friday during Lent.  That was 7 years ago!  These delicious "Lent appropriate" meatballs will be served year round at our house. The recipe was discovered by Fitzy's "bestie" (my youngest) and modified by me.  The texture is very similar to a hearty beef meatball but the flavor is bright and delicious.  I served these "meatballs" with whole wheat spaghetti and this tomato sauce.  Fitzy's "bestie" recommended that the next time we make them we should serve with tzatziki sauce and pita bread. Great idea!  Next batch will go to Fitzy. :)

Caroline's Meatless Meatballs
1 cup almonds (toasted)
1 large bunch Italian parsley
2 cloves garlic (peeled)
1 cup Parmigiano Reggiano, shredded
1/4 cup dry bread crumbs from Italian or french bread (Make Your Own-directions here!)
2 large eggs
kosher salt and freshly ground pepper (to taste)

Put garlic cloves in food processor and process until finely minced.  Add almonds and process until ground.  Add the parsley and process until chopped and mixed with almonds and garlic.  Add cheese, bread crumbs, salt & pepper, and eggs - process until comes together.  Remove finished mixture to a bowl and then use your hands to shape mixture into small balls - about 1 inch in diameter. I was able to make 18 meatballs from this recipe.  Heat canola or olive oil in pan until hot and saute meatballs in oil, turning as they brown so that all sides are golden brown.
This recipe could be made without a food processor.  Finely chop nuts and garlic using knife and cutting board then mix ingredients together in a bowl.