Thanksgiving Day is tomorrow. If the only thing you love about pumpkin pie is the whipped topping, then try this pumpkin roll as an alternative. PUMPKIN ROLL Ingredients (pumpkin layer): 3 eggs 1 c. sugar 1 c. canned pumpkin 1 tsp. baking soda 3/4 c. flour 1 tsp. cinnamon (or to taste) 1/2 tsp. pumpkin pie spice (or to taste) Mix all ingredients and spread on a small cookie sheet lined with wax paper. Bake at 375 degrees for 13-15 minutes. Invert onto large cutting board lined with sheet of wax paper. Carefully peel off wax paper on pumpkin layer (be careful around corners). …Continue Reading...
Sorrell and Asparagus Risotto
This recipe offers a way to use the greens, onions and garlic at the farmers markets right now. If you haven’t made risotto before, this is a great recipe but be prepared to stand over the stove stirring until it feels like your arms is going to fall off. (It’s always worth the effort.) Sorrell and Asparagus Risotto (okay to substitute other leafy greens like kale or collard) (serves 4) 4 cups chicken stock (I use vegetable stock) 1 cup dry white wine 1/4 cup unsalted butter, cubed 1/4 cup extra virgin olive oil 1 onion, peeled and finely chopped 2 …Continue Reading...
Mon Aug 02
Easy Cantaloupe Soup
The only negative about cantaloupe is that the window for eating one stays open for just about five minutes. So what to do if you can’t devour your cantaloupe before it goes soft? Make soup! Ingredients: one large cantaloupe, cubed (remove rind and seeds) 1 tsp ground cinnamon 2 cups orange juice (or one of the variations like pineapple orange banana) 2 tbsp lime juice (about the amount you can squeeze from half of a fresh lime) Add the cubed cantaloupe and cinnamon to a blender or food processor and puree. After it’s blended, add …Continue Reading...
Wed Jul 14
Eating Seasonably
Nutrition is a big part of #ThinkingFit. It’s important to remember that exercise alone isn’t going to help you lose weight. I have to confess that I’ve fallen off the wagon this week. I think everyday I consumed Chinese food for lunch or dinner. I just love Chinese food; it’s my weakness. Also how can you blame me, the portions are big enough for two meals. Today I stumbled across Eat Seasonably, a website that guides you in choosing fruits and vegetables that are in season now. The interactive calendar lets you choose by month or type of produce to learn …Continue Reading...
Thu Jul 08
Pesto Pizza Recipe
Our CSA has provided us with a lot of Swiss chard and promises there’s plenty more to come. Because Swiss chard is not something I have a lot of experience cooking with or eating, I’m using the bulk of mine to make something I do have a lot of experience with: pesto. Swiss chard pesto 3 tablespoons minced garlic (more or less to taste) 3 cup chopped Swiss chard leaves (about 6-8 leaves) 3/4 cup dry roasted almonds 1 1/2 cup freshly grated Romano cheese Kosher salt, to taste 1 cup extra virgin olive oil …Continue Reading...
Mon Jun 21
Potatoes and asparagus
Potatoes are showing up at the farmers market and if you’re lucky, you can still get your hands on some fresh asparagus. The two combined make a simple but lovely dinner. Cook them each on the grill and clean up will be minimal. Continue Reading...
Tue Jun 15
Kohlrabi and turnips and recipes, oh my!
Home Grown Kansas manages the CSA we participate in at the Old Town Farmer’s Market. This week, among other things, we had kohlrabi and turnips in our haul. Your first thought is probably similar to mine: “What is a kohlrabi?” According to Simple Recipes, a kohlrabi is a vegetable that tastes similar to broccoli stems. They are often eaten raw but if you want an easy way to cook them that keeps them fairly pure to form, simply to roast them like this: Roasted Kohlrabi ingredients: kohlrabi olive oil minced garlic shredded Parmesan cheese - pre-heat oven to 450 – peel …Continue Reading...
Mon Jun 07
Crispy Crunchy Green Delight
“Sugar snap peas and I don’t care.” When I found out we had sugar snap peas and asparagus in our CSA this week, I was singing this to the tune of “Jimmy Cracked Corn.” A first-timer to cooking sugar snap peas (I didn’t know you left them in the pods and just eat them whole) and my many failed attempts to making asparagus taste good, I found a recipe that incorporated both vegetables. I have to say this recipe is at the top of my list for cooking asparagus. The asparagus was just the right texture and the sugar snap peas …Continue Reading...
Fri May 28
What’s for breaky?
My garden herbs are in top form this year. In fact I have far more than I can use and am looking for any and every excuse to cook with them. For breakfast today, I added shredded cheddar cheese and savory herbs (this time: chives, sage and tarragon) to my biscuit mix and enjoyed them with fresh strawberries. Continue Reading...
Tue May 25
Farm to Table
Snap peas (with just a dash of salt to help bring out the flavor) Sauteed leek and mushrooms topped with cheese (drizzle with a bit of olive oil, saute, top with shredded mozzarella, Parmesan or blue cheese) Fresh spring greens with radish and carrot and my basic salad dressing. The only challenge of this meal is timing the leek and mushroom portion so it’s hot when served. Kris’s basic salad dressing (for 2 or 3 salads) Pour the following into a jar, put the lid on, shake, serve, refrigerate extra for up to 10 days: 1/2 cup extra …Continue Reading...
Thu May 20
Food, Glorious Food