Tomatillo Salsa

I love these sweet tomato shaped fruits with a parchment paper like cover.  The larger ones look like tomatoes.  The smaller versions-called ground cherries-look like yellow cherry tomatoes.  But the taste is much different.  Crisp and sweet, tomatillos have a longer shelf life than tomatoes.  This salsa recipe from Epicurious is simply delicious.  I substituted green sweet pepper for the jalepeno.  This salsa is so good-it even works as a garnish on a deli sandwich.

Tomatillo Salsa

(3 cups)

8 ounce diced tomatillos
1/2 cup red pepper, diced
1/4 cup onion, diced
1/4 cup snipped cilantro
1/3 cup tomatoes, diced
1/3 cup green peppers, diced
2 tablespoon fresh lime juice
2 teaspoon sugar
2 garlic cloves, minced

   

Sun Kissed Picnic

The cooler outdoor temperature tells me it's time to add an extra thermos selection to our picnics.  This one is simply a vegetable soup to accompany a cold seasoned chicken baked yesterday, a delicious peach parfait and a homemade braided bread.  Our menu:

Sun Kissed Roasted Chicken

Vegetable Soup

Peach Parfait with Mascarpone

Grated Parmegiano Cheese

Challah Bread

The homemade Challah Bread made with an egg rich dough rises very nice and can be formed into any size loaves.  The braiding is easy.  Just allow about 3 hours of prep time.

   

The Peach Parfait is not hard.  The addition of a little dark rum in the peaches combined with the maple flavored cheese and graham cracker crumbs is indescribably delicious.  I transport the peaches, mascarpone sauce and crumbs in 3 separate containers and plate at table side. 

After my trip to the Farmers Market yesterday, I put all the older vegetables I needed to use first on the top shelf, then chopped up those for the soup.  I did not a recipe.  I sauteed all the chopped vegetables, added 1 can of no salt added diced tomatoes, 2 cups of low sodium vegetable broth and fresh herbs cut from my deck pots.  

I cut the backbone from the chicken, seasoned it and roasted flat in a Dutch oven about 1 hour before I adding a wine and tomato paste sauce.  The chicken was so tender, it fell right off the bone.  The recipe was inspired by Fine Cooking Magazine.   

Roasted Chicken Seasoning

(For 1 whole chicken)

1 tablespoon honey.

Skin chicken.  I removed the backbone.  Brush chicken with honey.

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 1/2 teaspoon oregano

1 1/2 teaspoon smoked paprika

1/4 teaspoon cinnamon

Fresh ground sea salt

Fresh ground pepper

Zest from 1 lemon

Mix all seasoning ingredients in a large bowl, then press raw chicken into seasoning before roasting.

 Our picnic today was at Casselman Maryland State Park in Grantsville.  The bridge was on the original national highway, now a foot bridge with the newer Rt. 40 just beside it.  My Dad and Mom used to drag race over it in the early 50s.

 

Fruits of Labor (Farmers Market Sampling)

A cool beautiful September morning seemed to complement the Apple Butter Meatballs we served at today's Farmers Market.  The meatballs, comprised of sweet Italian sausage, aged cheddar cheese and diced apples served in a homemade apple butter tasted just fine at the markets 8:30 am start time.  Both of the farm families we represented were busy selling their products the entire morning!

For 200 samples, I prepared 7 pounds of sausage and 20 pounds of apples. My hard work also paid off with a 100% health department inspection.

In many ways, it can be said that the farmers help others to enjoy the fruits of their labor.  Market customers and busy vendors seem happy and support wellness in the community.  The farmers can feel a great sense of accomplishment when folks line up for their home grown products.  

In the harvest of my third year making healthy farm fresh samples, I so enjoy seeing old friends and meeting new and helping everyone to be masters of the fruits of their labor. 

Seeing Red

South Carolina red grits and red peas added extra goodness to this Cajun shrimp and vegetable meal.  The grits were stone ground and stored in the refrigerated section of the natural food store. The red peas were grown near Columbia.  The bi-color corn (cut off the cob) and fennel were grown local in Maryland.  The tomatoes and oregano were from my West Virginia yard.

I first cut the tails and shells from the jumbo shrimp and simmer in 1 cup of water before straining and discarding the shells.  This provides a delicious base for the grits without toughening the actual shrimp.  I precooked the red peas (a dry bean) prior to adding to the saucepan.

Cajun Shrimp, Grits and Peas

(Serves 2-3) 

Peel shrimp and remove tails.
12 jumbo raw shrimp with tails

Simmer shrimp shells and tails in water for about 15 minutes.  Strain broth and discard shells and tails.
1 cup water

Saute onion, celery, peppers, garlic and fennel in olive oil.  Add shrimp and saute for 2 minutes on each side.  Remove shrimp and reserve.
3 tablespoon onion, diced
3 tablespoon celery, diced
3 tablespoon orange peppers, seeded and diced
2 garlic cloves, minced
3 tablespoon fennel, diced
1 teaspoon olive oil
12 reserved raw shrimp

Add seasoning to vegetable mixture.
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch white pepper
Pinch cayenne
Pinch dried thyme
Pinch dried oregano

Add water.  Bring to a boil.
1 cup water

Add grits to water and bring to a boil.  Turn heat to simmer.  Cover and cook for 20 minutes.
1/4 cup stone ground red grits 

Stir in corn, tomatoes, peas, salt and shrimp.
1 ear of corn, cooked and cut off the cob
1/2 cup diced fresh tomatoes
1/3 cup red peas, cooked
12 reserved cooked shrimp
Cracked sea salt

Garnish with snipped oregano.
Fresh oregano, snipped

 
  

Testing the "Power" Waffle

My protein rich and balanced breakfast featuring this multigrain waffle from Miami's Seaspice Restaurant Executive Chef Angel Leon kept me energetic throughout the morning and through my noon aerobics class.  His are prettier:  

Mine were delightfully crisp and tasty.  One waffle I enjoyed with a sunny side up egg, the other with some homemade cranberry chutney.  I'd love that drizzle of glaze that appears in the restaurant photo!

I love the variety of grains and seeds that are in the recipe.  Since I grind my own flours using the variety of grains I have on hand, this recipe was a perfect fit.

Here is the recipe:

Seaspice Power Waffles

Serves 4 (Two 6 inch waffles) each

Buttermilk 409 gram

Butter, melted 84 gram

Eggs 2 each

All Purpose Flour 216 gram

Sugar 27 gram

Baking powder 11 gram

Baking soda 6 gram

Cinnamon, ground 1 gram

Oats 30 gram

Quinoa, ground 45 gram

Flaxseed, ground 20 gram

Hemp seeds 15 gram

Whisk together wet ingredients.

Mix the dry ingredients.

Slowly add the wet to dry, mix just until combined.

Spray the waffle machine with pan spray, pour 1/4 cup of the waffle mix per waffle square.

Let it cook.

For more information, contact:

Heidi Malaret
Account Executive, TARA, Ink.
1666 Kennedy Causeway Suite 703 l 33141 l P 305.864.3434

Incircling a Scone

Seems my patience ran out when my seed grinder quit, so I turned the scones into cookies.  These Almond and Quinoa Pastries were inspired by this recipe from Clean Eating.  My counter top flour mill helps me much in controlling my inventory of grains, but I'm thinking a should not try to grind whole almonds again in a seed grinder.

Almond-Quinoa Cookies

(11 Cookies)

Mix dry ingredients in a separate bowl.
2 cups almond flour
1/2 cup quinoa flour
2 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt

In bowl of electric mixer, beat eggs until frothy.  Add honey, oil and vanilla.
2 eggs
1/4 cup honey
2 tablespoon olive oil
1/2 teaspoon vanilla

Drop by 2 tablespoon scoops onto parchment lined baking sheet.

Garnish with cherry halves.
1/2 cup bing cherries, pitted and halved

Bake at 350 F. for 15 minutes.

This was breakfast, when I ate 1 cookie, a bowl of Greek Yogurt, a glass of milk and a handful of cherries!

 
   

Exquisite Enhancement of Homemade Bread

Homemade bread fresh from the oven can enhance any meal.  This recipe from King Arthur is soft and delicious-filled with garlic, basil, sun dried tomatoes and cheese.  Mine is made with 1/2 whole wheat flour, ground from freshly ground wheat berries in my counter top flour mill.

Pane Bianco

(1 loaf)

Scald milk.  Cool to 125 F.
1/2 cup skim milk

In bowl of electric mixer with dough hook in place, mix flour and yeast.
1 cup whole wheat flour
2 teaspoon instant dry yeast


Slowly add milk and water.  Beat 2 minutes at medium speed.
3 tablespoon water (125F degrees)

Add 1/2 cup flour, salt, egg and oil.  Beat at low speed 2 minutes.
1/2 cup whole wheat flour
1/2 teaspoon salt
1 egg (soaked in warm water)
3 tablespoon olive oil

Gradually add remaining flour, kneading at low speed until dough leaves sides of bowl, about 8 minutes.
1 1/2 cup all purpose flour

Place dough in bowl greased with olive oil spray.  Turn to coat.  Cover and let rise at room temperature for 45 minutes.  

Meanwhile, pour boiling water over tomatoes and let sit for 10 minutes.
1/2 cup snipped sun dried tomatoes
Drain tomatoes.  Place tomatoes on a clean dish cloth.  Roll and squeeze out moisture.

Punch dough down.  On floured surface, pat dough to a 20 X 8 inch rectangle.  Cover dough with tomatoes, cheese, garlic and basil to within about 1/2 inch from edges.  Roll dough.  Pinch edges.  Place seam side down on a parchment lined baking dish.
3/4 cup shredded cheese (I used Asiago, Parmigiana and Aged Cheddar)
1 tablespoon garlic, minced
3 tablespoon fresh basil, snipped

With kitchen sheers, cut down the center of the dough lengthwise to within 1/2 edge from edges.  Shape dough into an S shape;  place edges together under center, arranging dough into a figure 8.  Cover and let rest 45 minutes.

Bake in 350 F. oven for 35 minutes.  Turn oven to broil to brown the top.

Cool on wire rack.