Mini Sweet Peppers ~ my new favorite veggie snack

They were sampling these amazing, little ~ Mini Sweet Peppers ~ at the market a few days before the Superbowl.  I was so impressed with them, that I bought 2 bags.  I'm a really tough sell when it comes to sampling, but these little beauties blew me away.  They have all the taste of a big bell pepper, but in a handy snack size. They are crisp, sweet, flavorful, easy to eat raw ~ either right out of hand or sliced into rings, and they're so simple to cook with.  The gal told me all the kids were really liking the samples, and I believe  her.  I'll tell you what, they're my new favorite veggie!  They're FULL of vitamin C and satisfy my 'sweet tooth' because they're so sweet.  I'm not sure how long they will be available in stores ~ maybe all the time...or maybe for a short while (like Meyer lemons).  All I know is that I'm going to enjoy them for as long as I can.  I highly recommend giving them a try if you see them in your market.  Just a little something to make this long, cold, snowy winter a little more bearable.  ;)

Cold Cucumber & Greek Yogurt Soup ~ Meatless Monday

I recently acquired an old, yellowed, late 80's paperback copy of  ~ Jane Brody's Good Food Book.  I came across a recipe for a cold soup that would use up the last of the season's cucumbers that my neighbor, Cheryl, had so kindly shared with me.   I was inspired by the cookbook's original cold cucumber & yogurt soup recipe and came up with my own version, using what I had available in the kitchen and fridge.

The way I make it, the diced cucumber will begin to release it's liquid as it sits in the fridge, and will begin to thin out the Greek yogurt, turning it into a 'soup' consistency.  I prefer making the soup this way, instead of the traditional ~ salting the cucumber before hand, and letting all the tasty cucumber liquid go down the drain ~ method.  Why waste all that subtle, fresh cucumber flavor?  Not in my kitchen!  :)  This is a cool, refreshing soup, perfect for the last of the dog days of summer and for a light, Meatless Monday midday meal ~  Enjoy!

Cold Cucumber & Greek Yogurt Soup
serves 2-3

Ingredients

• 1 cup plain fat free Greek yogurt
• 1 medium cucumber ~ peeled, seeded & finely diced
• 1/2 cup cold water
• 1/2 Tbsp olive oil
• 1/2 tsp dried dill weed (or about 1/2 Tbsp minced fresh)
• 1/4 tsp Tabasco Green Jalapeno Sauce
• 1/4 tsp apple cider vinegar
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• salt/pepper ~ to taste
• 1 Tbsp chopped walnuts

Directions

Add first 10 ingredients (Greek yogurt-salt/pepper) to a bowl and stir to combine.  Let sit in fridge for 2 hours to allow the flavors to meld.  The cucumber will start to release its liquid as it sits and will begin to thin the thick Greek yogurt.  When ready to serve, give the mixture another stir and add more water if needed to get the soup to your desired consistency.  Taste and adjust seasoning if necessary, adding more salt/pepper/Tabasco sauce as needed.  Garnish soup with chopped walnuts and a little dill weed before serving.

 

Bill's Easy 3-Minute Microwave Fresh Corn on the Cob

Woo Hoo!!!  It's now farm-fresh corn season!  Last night, we purchased our first bag of sweet corn, fresh picked from our neighbor's corn field.  (see my last summer's post on their sweet corn/field ~ HERE)  This corn is so sweet, it really just needs a quick dunk in boiling water and it's good to go.

As a few of us were chatting over the pile of corn for sale, picking our ears (heehee, that sounds so funny!) our neighbor, Bill, told me how he likes to cook his corn. His way of cooking corn sounded so quick and easy, and perfect for lunch at work, or when you want just one ear of corn...or, maybe even for dinner.  It was getting late...we were hungry...I didn't want to wait for the pot of water to boil...so I tried his method.  Happy to report, Bill's way of making corn has to be the easiest way ever to prepare this golden veggie of summer ~ I'm a convert!  Thanks so much for the corn cooking tip, Bill!!

Bill's Easy 3-Minute Microwave Fresh Corn on the Cob

cooks up to 4 at a time

Ingredients

• fresh picked corn ~ shucked, prepped and washed 
• butter, salt/pepper

Directions

Wrap each of the prepped/washed corn on the cob in its own wet paper towel.  Place up to 4 ears on a microwave safe plate and microwave on high for 3 minutes.  Repeat if more ears (heehee) are wanted ~ just wet/reuse the paper towels each time.  Top the cooked corn with butter, salt and pepper.  *(my hubby wanted me to mention that you should not put the corn picks in the microwave, add them to the cob when you're ready to serve ~ so here is that note for all those who might not know this bit of info :)  Enjoy your super-quick-to-prepare corn on the cob!

Last summer at the corn field...

Homegrown Radishes & Radish Greens ~ simple, clean-eating at its best!

Our neighbor, (the same 'gentleman farmer' that I wrote this post about last year) was kind enough to bring over some of his first of the season's produce yesterday.  It was a robust bunch of radishes ~ I love homegrown radishes!  For some reason I have not had any luck growing them here, luckily for us, we now know someone who does.  :)

I decided to enjoy the radishes simply, with just a sprinkle of some of the ~ Spanish rosemary infused gourmet sea salt ~ that my friend, Anne, sent me for Christmas.  If you've never tried flavored sea salt, I HIGHLY recommend it! I absolutely adore my cherry wood smoked flavor, it smells and tastes divine.

After I had my fill of radishes, I kept thinking the radish greens just looked too healthy and vibrant to let them go to waste.  So, I searched the web and discovered you can eat radish leaves!  I never knew that...but thinking of how sorry looking the radish greens are in the market, it's not surprising that I'd never thought to eat them before.  Now I know ~ homegrown and fresh is the only way to go with radish greens! 

   

I threw in a few of the baby radish leaves into my dinner salad ~ it was outstanding!  The radish leaves have a little, sharp/spicy kick and were a nice compliment  to the romaine and Parmesan cheese.  Simple, clean-eating at its best!  Thanks so much for sharing the radishes with us, Brett!

Eating Freah Pumpkin ~ there's more to love than just pumpkin pie...

Wondering what to do with all those leftover pumpkins?  Here are some tasty ways we have enjoyed eating these great big orange wonderful fruits (did you know that they're a fruit, and not a veggie?) of fall & Halloween... 

Easy, simple & low cal ways to enjoy eating pumpkin. ~~ Pumpkin Home Fries - chop pumpkin into bite sized cubes and then cook them in a little olive oil with diced onion, bell pepper & spices for a low carb version of Home Fried Potatoes. (bottom right) ~~ Roasted Pumpkin Seeds (bottom left) ~~ Mashed Pumpkin - chop pumpkin, steam and then proceed just like you were making regular mashed potatoes. (top left)

Pumpkin Hash Browns ~ I just shredded some pumpkin and cooked it over med-high heat with a little olive oil, diced onion & spices. VERY tasty, it's a great low carb substitute for hash brown potatoes.

 

Roasted Pumpkin Seeds ~ We finally got around to roasting the seeds from our Halloween pumpkin. According to Dr. Gittleman, pumpkin seeds are good for clearing parasites from your body. Who knew? I just like them because they're tasty. 

 

  Honey Roasted Pumpkin Seeds  ~ I tossed some fresh pumpkin seeds with oil olive & roasted in a 350 degree oven for 25 minutes, stirring occasionally. Then tossed with honey & salt and roasted for 5 more minutes. When I took the seeds out of the oven I sprinkled them with a little sugar. My son has been munching on them all afternoon & says he can't stay away. So, I can safely say they are really good! :)

Freezing some for later...

There's more to pumpkin than just pumpkin pie.  Hope these pictures inspire you to try eating pumpkin in different ways.   If you're looking for even more ideas, check out my other pumpkin posts.  :)

Trader Joe's Chicken Sausage with Simmered Veggies

Trader Joe's Chicken Sausage with Simmered Veggies ~ I always keep a selection of sausages in my freezer, that way I always have a flavor that will suit my mood. 

When I want to make a quick dinner & am feeling a bit uninspired, I'll often make a pot of simmered veggies & throw in some Trader Joe's Chicken Sausages.  I always keep a few different flavored  sausages in my freezer, just for nights like this.  I place all my chopped veggies in a large pot - cover them with broth, some herbs/spices & sometimes a splash of wine.  If the sausages are frozen solid, I add them at the same time as the veggies - but if they're thawed, I'll add them when the veggies are cooked about 3/4's of the way through.  

In about half an hour, we're eating a meal that always hits the spot.  Sometimes we eat it as a 'soup' & fill the bowl with sausages, veggies & broth.  Other times we eat just the sausages & veggies, covered with Bisto gravy.  On those days, I'll usually chop up any leftovers, add it all back to the cooking broth & add some canned beans or any odds and ends in the fridge.  It makes for a nice pot of soup for the next day's lunch.  Waste not, want not.   :)

Fresh from the Juicer ~ Healthy Woman ~ veggie juice blend

Healthy Woman Fresh Juice ~ with broccoli, tomato, carrot, celery & green pepper

I've decided to do a weeks worth of posts on fresh juices, made at home in my Hamilton Beach Big Mouth Juice Extractor.  These recipes are all from the manual that comes with the juicer.  They are super tasty & have been fun to create.  Let the juicing begin!


Healthy Woman
serves one

Ingredients

• 2 broccoli florets with stalk
• 1/4 green pepper
• 1 celery stalk
• 1 carrot
• 1 tomato
• hot pepper sauce
• spicy salt/creole spice blend

Directions


Cut veggies into chunks that will fit into your juicer, shove the chunks down the chute & juice away. 

Season juice with hot pepper sauce and/or spicy salt blend ~ as desired.

Serve straight-up or over ice.

~~  This tastes like a lighter version of Spicy V8 Juice, it's really good!  Hmmm, might make a good Bloody Mary...  :)  ~~

Oven Roasted Ratatouille with Balsamic Glaze

Oven Roasted Ratatouille with Balsamic Glaze ~ Spread on French bread and you've got a flavorful and tasty appetizer.

With the veggies that we harvested from the Community Garden (just down the street), I made some Oven Roasted Ratatouille with Balsamic Glaze.  It turned out amazing!  We've eaten it as a side dish; served it along with Quinoa and Slow-Roasted Tomatoes; & as an appetizer, spread on fresh French bread.  This is a simple to prepare dish, versatile, very tasty & a great way to use some of the end-of-the-season summer veggies.

Here's a basic guideline recipe, use as much or as little of the ingredients as you like.  Make a lot, or a little. Just enough for dinner, or extra for leftovers.  It's all good.  :)

Oven Roasted Ratatouille with Balsamic Glaze

Ingredients 

• eggplant
• zucchini
• onion
• tomatoes
• green bell peppers
• fresh garlic
• olive oil
• balsamic glaze
• salt & pepper
• dried basil & oregano
• smoked paprika

Directions

Preheat oven to 450F degrees.

Chop veggies into bite sized chunks, slice fresh garlic into quarters & place all in a large bowl.  Drizzle veggies with olive oil, balsamic glaze & spices.  Toss until well combined.

Place veggies on a foil lined roasting pan or cookie tray.   

Spread veggies in a single layer.

Roast in middle of oven for 30-40 minutes, stirring occasionally.

Enjoy!

Oven Roasted Ratatouille with Balsamic Glaze served with Quinoa & Slow-Roasted Tomatoes

Fresh from the Community Garden this growing season...

The Community Garden that I posted about a while back, (the one that's just down the street) is winding down for the season.  About all that's left now is a row of tomatoes, some chili plants & a few green bean plants.  Considering the severe drought we had this summer, we are lucky that we had any veggies to harvest at all.  Even though the harvest was less than stellar this year,  I was able to take some cool pictures of what was ready for harvest during the growing season, so I thought I'd share the photos & a couple of things I made with the goodies.

Easy Pickled Garden Veggies ~ I found this recipe on how to make easy pickled garden veggies, just using hot water, vinegar & a few other ingredients.  I made a jar full of pickled green beans, okra & mini pickles.  Can't wait to try them out!

Air Dried Chili Peppers ~ This recipe has to be the easiest & prettiest way to dry chili peppers.  They make me happy every time I see them.  The chilis keep getting redder & redder as the days go by.  There will be lots of chilis for cooking, all winter long.  :)

                                       

Almost all the colors of the rainbow!

This batch of veggies turned into ~ Oven Roasted Ratatouille with Balsamic Vinegar Glaze.  I'll be posting that recipe soon.  It turned out sooo good!

Until next year, Community Garden.  Thanks so much for sharing your bounty with all of us!

Black Bean Salsa with Sweet Corn

Black Bean Salsa with Sweet Corn ~ Homegrown tomatoes, onion & fresh-from-the field corn (literally from just across the street) make for a perfect way to enjoy the end of summer garden bounty.

The last of our sweet corn is now gone.  We've enjoyed having some of the freshest picked corn available.  I mean, how could it get any fresher?  When it gets handed to you, fresh picked from the stalk, it's awesome!  With this last of the season sweet corn, I made a ~ Black Bean Salsa with Sweet Corn ~ including some homegrown tomatoes and onion, too.  This is the perfect end of summer treat!  If you don't have any fresh sweet corn, just use canned corn, or thawed out frozen corn will work fine, too.  Hope you are enjoying these last few days of summer as much as we are!


Black Bean Salsa with Sweet Corn
makes a bowlful

Ingredients

• 1 cup lightly cooked sweet corn kernels 
• 1 can black beans ~ drained & rinsed
• 1 cup fresh chopped tomatoes
• 1 cup chopped cilantro
• 1/4 cup diced onion
• 1/2 jalapeno, minced ~ or more, to taste (optional)
• 1 Tbsp olive oil
• 3 Tbsp fresh squeezed lime juice
• 2 tsp cumin
• salt & pepper, to taste

 

Directions 
 
Quickly cook a few fresh ears of corn, in boiling water & cut the kernels off.  Allow to cool while assembling all the other ingredients. 

Mix together all of the above, in a large bowl,  when the corn has cooled.  For best flavor, allow the salsa to marinate in the fridge, for at least an hour or overnight.  (but, if you just can't wait, have at it :)  Serve with your favorite chips.  Enjoy!

Homegrown Sweet Corn ~ there's so many ways to enjoy...

Sweet 'Creamed' Corn with Greek Yogurt ~ I cooked the corn on the cob, cut off the kernels & tossed them with a couple of tablespoons of plain Greek yogurt, a little butter, salt/pepper & a sprinkling of  Parmesan cheese.  This side dish tasted like an upscale version of Creamed Corn.  I'll definitely be making it this way again! 

Corn Soup & Veggies

You've seen the two places where we've gotten our fresh-from-the-field corn ~ on the post I did on our local Community Garden  AND  on the post I did showing our neighbor's corn field. 

Now, the time for harvesting the fresh corn is just about at an end.  As a matter of fact, our neighbor's field is now almost completely mown over.  We did find a few final ears sitting on our front porch this afternoon ~ what a nice surprise!  Thank You!!  :)   It's been such a wonderful season for sweet corn & we've enjoyed eating them so many different ways.  Here are few of the highlights... 

Fajita Steak Salad with Sweet Corn ~ The sweet corn was so tender, we just cooked it for a couple of  minutes, cut if off the cob & sprinkled it over our salads.

I also made a ~ Corn Soup with Summer Vegetables ~ from the recipe in the book ~ American Grown.  I simplified the recipe a bit; I didn't strain the corn after puréeing it & I used some homemade roasted ratatouille that I already had on hand for the summer veggie garnish.

The corn was so sweet & tender, sometimes we didn't even cook it before we added it to our salads.

We're all looking forward to next years crop of sweet corn.  Sleep tight little corn field, you've earned your rest.  You've had a marvelous first year!

 

Quinoa, Kale & Strawberry Salad ~ Celebrating Superfoods on Meatless Monday!

Quinoa, Kale & Strawberry Salad ~ This warm, sweet-yet-savory salad is full of Superfoods & tastes great!  It's such a lovely color combo, it would be perfect to serve during the Christmas holidays or for Valentine's Day.  The deep red of the strawberries & the jewel green of the kale make for a visually pleasing presentation ~ not to mention, it tastes great!  :)

I was wandering around the new blog ~ Kitchen Adventures-Someone Elses Genius ~ and saw that Robin has started an ongoing ~ Superfoods Series.  Way cool!  One of the recipes she shares is a warm salad recipe for ~ Quinoa, Kale & Strawberry Salad with Honey Garlic Dressing.  It sounded like something right-up-my-alley, so I decided to give it a go for Meatless Monday.

Robin's salad features many of the Superfoods ~ kale (I'm a sucker for kale), strawberries (I love my strawberries), quinoa (got a big ol' bag in the pantry), honey (jar of local, sittin' on the counter), almonds (lots in the nut stash), garlic (plenty, no vampires around here), ground flax (yup, Bob's Red Mill), lemon (love 'em, pucker up!), olive oil (my fav) ~ I was in business.  The recipe is easy to make, quick to get on the table, pretty to look at & is really tasty.  Yeah!

This Superfood salad would make a nice light supper, excellent side dish, or a great lunch to take to work.  Next time I make this, I'll try it with raw kale, I've got a feeling this would be a good cold salad, too. (I love raw kale salads)  Another nice thing about this salad is that it can be changed up to suit your mood/fridge.  You could easily swap the strawberry/almond combo for a new Superfood taste treat.  In the future I'm going to try these combos... oranges, dried cranberries & walnuts; blueberries & cashews; peaches & almonds; apples & pumpkin seeds and any other Superfood fruit/nut combo, from this big list, that strikes my fancy.  You could even swap out the kale for spinach, if you're so inclined.  So, if you're looking for a way to include more ~ Superfoods ~ into your diet, give this Super simple & Super delicious salad a try ~ it's a Super easy way to get started.  Meatless Monday never had it so good & healthy!   :)  Enjoy! 

Learn More...

Fresh Picked Sweet Corn ~ eating local, real local

Fresh Picked Sweet Corn~ Simply prepared.  Just boiled quickly & spread with butter ~ a little sprinkling of salt & pepper is all it needs.  Sometimes the simple things in life ~ and in the kitchen ~ are the best!

Living in a semi-rural area has its advantages.  We're still close (about 15 minutes) to all the things a larger town has to offer, while still having the advantages of living in a quiet, small town.  Take, for example, fresh summer veggies.  I've already posted about the Community Garden that is just up the road from us & how we can harvest from it whenever we like.  Now, I want to show you another cool thing that is just across the street & down a little ways from our house.  It's so close I can see it from my upstairs window...

One of our neighbors is a Gentleman-Farmer.  He & his family have a small crop of sweet corn that is producing the most amazingly tender, sweet corn I've ever had. It's such a treat to be able to know exactly where your food is coming from & how well it's cared for. 

Talk about a low carbon footprint, how about no footprint ~ except for a barefoot one... We've had the fresh picked corn delivered by the 'farmer's daughter', pulled in her wagon. We've walked over & bought it from the 'honor' table that's setup in front of the field.  Sometimes, we buy it 5 minutes after it's been picked & it's on the dinner table within the hour.  Talk about fast food!   J & I have even gone over & helped with the picking & shucking.  It's hard work pickin' corn & taking a break is all part of it.  :) 

I was going to do a bunch of posts on corn recipes, but to be honest, I like it best cooked simply.  This corn is so very sweet & tender, it seems a shame to do anything to it but give it a quick dunk in boiling water & then eat it on the cob, with a nice coating of butter & a little salt and pepper.  It's wonderful, just the way it is.  Why mess with perfection?

I'll come up with some fresh sweet corn recipes to share ~ but not today.  Today, I'm savoring the simple joy of eating simply prepared food, in our quiet, semi-rural Midwest town.  :)