We moved! Our new blog is http://www.solefoodkitchen.com and it is a lot of fun. Come join us!
All posts by Deanna
Posted by Deanna on January 20, 2013
Follow us on the next level of our journey at http://www.solefoodkitchen.com. We’re having fun with new recipes, more local eating and all new menus and weekly budgets for farmers market eating!
Posted by Deanna on January 2, 2013
Happy New Year’s Eve! Thanks to all of you who have commented, emailed or texted me information about what you like in this blog! I’ve used your comments and some goals of our own to create a NEW blog SOLE Food Kitchen, http://www.solefoodkitchen.com (since the link is not apparently working) that focuses on eating Sustainable, Organic, Local and Ethically-sourced food. Please check it out!
This is very much a work in progress, but I’ve posted my first entry and hope you’ll take a look! I still have a LOT to do. A GINORMOUS thank you to Heather at Sugar Dish Me, who provided a lot of information. Heather, I still have lots of questions (like why are my links not working!), but I’m starting to figure things out–thank you!
Year of Healthier Living will still be up–no worries. Eventually, I will transition some of the better recipes to the new blog and add some additional yumminess!
Happy New Year, happy new beginnings and happy eating!
Posted by Deanna on December 31, 2012
I know Brussels sprouts are supposed to be gross-out territory for a lot of children, but Ellie has always been a big fan of those cute, little cabbages. We typically roast them or saute them with bacon pieces, both ways are far better than the boiled-to-death treatment of frozen sprouts from the 1970s. This Christmas Eve, we featured sprouts in a new way–roasted with apples, onions, and lemon juice. They were incredibly good provided a much-needed change of pace in our sprout menu! You can adjust the amounts here depending on your family size and whether these are a main dish or side dish (this would make a fabulous vegan main dish). We served 6 as a side dish and there were barely any sprouts left over.
If you can find fresh Brussels sprouts, definitely go that route. The flavor and texture is far superior to frozen. Brussels Sprouts are typically found in the late fall and early winter. If you can’t find local, fresh sprouts, then use flash frozen sprouts in a bag, not the kind that come in a square box with lots of added water. Water is not a sprouts best friend. And whatever you do, don’t skimp on the lemon zest and juice. It really makes this dish special!
Brussels Sprouts with Apple (serves 6 as a side)
- 2 lbs. fresh Brussels sprouts, trimmed and cut in 1/2 lengthwise
- 2 large apples (I used Granny Smith), peeled, cored and cut into bite size pieces
- 1 large yellow onion, peeled and roughly chopped
- 3 tbsp. olive oil
- Kosher salt and pepper to taste
- Zest and juice of 1 lemon
- Preheat oven to 350 degrees (see note below).
- Put the prepared sprouts, apple and onion into a large mixing bowl. Sprinkle with salt and pepper.
- Pour olive oil over vegetables in bowl and toss to coat all.
- Pour vegetable/apple mixture onto a rimmed baking sheet (line sheet with foil for easy clean up).
- Roast vegetables in the oven for about 50 minutes, stirring occasionally. Sprouts and onion should start to brown.
- Remove from oven and pour all into a serving bowl. Add zest and lemon juice and toss well.
- Serve immediately.
Note: You can roast this mix at a higher temperature (400 degrees) for a shorter period of time. Since I was roasting these while heating our seafood casserole, I roasted them longer at a lower temperature. Either works just fine.
Posted by Deanna on December 27, 2012
This is another of my favorite holiday recipes. I’m not making these this year because we are having mashed sweet potatoes, but they are always a hit when I make them. They are sweet, spicy and moist, with enough flakiness that they are a true biscuit and not a roll. These go very well with ham or would also be great with roasted vegetables!
Spiced Sweet Potato Biscuits
5 c. unbleached flour
1 c. packed light brown sugar
2 tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground allspice
1 c. solid frozen vegetable shortening
2 c. roasted, mashed and cooled sweet potato
1 c. heavy cream
1/2 c. chopped pecans
1. Preheat oven to 450 degrees.
2. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Combine well.
3. Cut in the shortening with two knives or with your fingers, until crumbly.
4. In a separate bowl, combine the sweet potato, cream and pecans.
5. Make a well in the center of the dry ingredients and add the potato mixture. Stir with a wooden spoon to combine.
6. Turn dough onto a lightly floured surface and roll or pat dough to about 2″ thick.
7. Cut biscuits with a 2″ cutter and place biscuits about 1″ apart on an ungreased baking sheet.
8. Bake for 10-15 minutes until golden brown.
9. Serve warm to happy guests!
Posted by Deanna on December 22, 2012
I wanted to post this recipe yesterday, but I was pulled into the swirling vortex of holiday shopping known as “the mall”. It was exhausting, but I did finally finish up the last bits of Christmas shopping on my list. I did do a good amount of local shopping, but I couldn’t avoid the mall entirely. I need to plan better next year.
This seafood casserole is a passalong recipe from a volunteer at a previous job. I’ve made it every Christmas Eve for the past 12 years and it has become part of our Christmas tradition. It is very good, very rich and not what I would call healthy food. This year, we are using as many fresh, local ingredients as we can, including all of the seafood.
1 cup rice
1 egg, lightly beaten
1/3 cup chopped fresh parsley
1/3 cup unsalted butter
1 onion, peeled and diced
3 cloves garlic, minced
1 large carrot, peeled and finely chopped
1 1/2 cups chopped celery
1 Tbsp. chopped fresh dill
Salt and pepper to taste
1 pound scallops
1 pound raw shrimp
1 pint shucked oysters (you can omit if you really don’t like them)
1 pckg. frozen fake Krab
1/4 c. all purpose flour
1 1/2 c. milk
1 8 oz. pckg. cream cheese
1/4 tsp. dried thyme
1 1/2 cups fresh bread crumbs or crushed butter crackers
2 Tbsp. butter, melted
Chopped fresh parsley
Lemon for serving
1. Cook rice according to directions. Stir in egg and 2 Tbsp.of the parsley. Set aside.
2. In a large skillet, melt 1 Tbsp. of the butter over medium heat. Add the onion, carrot and celery, stirring occasionally. Cook for 3-4 minutes or until vegetables are soft.
3. Stir in 1/2 tsp. of dill and salt and pepper to taste. Transfer vegetables to a large bowl.
4. Wipe skillet clean. Pour 2 cups of water in the skillet and bring to a gentle simmer over medium heat. Add scallops and poach until just opaque, about 3 minutes. Remove scallops and add to the bowl.
5. Poach shrimp in the liquid for about 3 minutes or until pink. Remove shrimp to the bowl.
6. Poach the oysters in the liquid for about 2-3 minutes. Remove oysters and add to the bowl.
7. Reserve 1 cup of the poaching liquid and discard the rest. Wipe the skillet clean.
8. Chop the Krab into bite sized pieces and add to the bowl.
9. In the skillet, melt the remaining butter over medium heat. Whisk in flour and cook, whisking constantly for 2 minutes. Do not let flour brown.
10. Gradually whisk in reserved poaching liquid and milk. Cook and stir for about 5 minutes, until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme and cook an additional 3-5 minutes until cheese has melted and sauce is smooth.
11. Stir sauce into the seafood mixture along with remaining parsley.
12. Line bottom of a greased 13 x 9 baking dish with the rice mixture.
13. Pour seafood mixture on top of rice. (At this point, you can cover and refrigerate up to 2 days)
14. Mix bread crumbs or crushed crackers and 2 Tbsp. butter. Sprinkle over the casserole.
15. Bake at 350 degrees for about 50 minutes or until heated through and topping is golden and crunchy. Garnish with parsley and lemon wedges.
Posted by Deanna on December 22, 2012
We’ve been talking about the need to add a “breakfast for dinner” night to our menu and I found a way to make a pancake supper that also celebrated winter (although it’s still in the 60s here) and Christmas. Enter, the reindeer pancake. I saw this idea online somewhere and couldn’t wait to try it. The version I saw used candy for the eyes and nose, but I subbed out some of our frozen fruit instead. So easy, so cute and it put everyone in a cheery mood at the table–given the news this past week, that was really needed.
- Whole wheat buttermilk pancake batter
- Mae Farm local bacon, 3 slices per person
- Frozen blueberries, 2 per person
- Frozen strawberries or raspberries, 1 per person
- Maple syrup
- Preheat oven to 250 degrees.
- Line a rimmed baking sheet with paper towels or a tea towel. Sit a wire cooling rack on top of the towel and put in the oven.
- In a frying pan, cook bacon until crisp. As bacon is done, lay strips on the cooling rack in the oven to keep warm. This will keep your bacon crispy yet let it drain as well.
- Clean the pan, coat with a thin layer of butter or cooking spray and heat over medium/low heat.
- Make one 8-9″ pancake per person and one 3-4″ pancake per person, plus extra for eating later. As pancakes cook, add them to the cooling rack in the oven to keep warm.
- When ready to serve, arrange a big pancake on the plate, with a smaller pancake (to be the muzzle of the reindeer) on top and toward the bottom of the larger pancake.
- Arrange bacon antlers on either side of the large pancake.
- Add blueberry eyes and raspberry/strawberry nose.
- Serve immediately with warm maple syrup and plenty of good cheer!
Posted by Deanna on December 19, 2012