Archive for the ‘Vegetarian’ Category

Blueberry Watermelon Smoothie

Tuesday, June 23rd, 2015

This refreshing blueberry and watermelon smoothie lets the delightful sweetness of ripe blueberries take center stage, but also letting the refreshing coolness of the watermelon peek through. Great smoothie for a hot summer day!
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Pasta cooked on the grill

Tuesday, June 23rd, 2015

There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.


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Shaved Summer Squash Salad

Tuesday, June 23rd, 2015

I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop.  Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.

This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.


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Kasundi… ketchup’s Indian cousin

Thursday, June 18th, 2015

I’m not a big fan of normal ketchup.  I know, I’m weird but I don’t even keep it in my house.  I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.

With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings.  Katsundi is an Indian chutney that comes in a lot of different varieties.  I like this hot tomato based kasundi.  It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun.  I slather this on everything when I make a batch.


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Southwestern Jicama Slaw

Thursday, June 18th, 2015

The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!
~Catlin

Southwestern Jicama Slaw

Southwestern Jicama Slaw

Ingredients

  • 2 sm. or 1 lg. jicama
  • 1 cup shredded cabbage
  • 1 med. tomato, seeded and diced
  • 1 ear corn, removed from cobb and cooked.
  • 1 bunch chopped green onions
  • 2 Tbsp chopped fresh cilantro
  • Dressing
  • 2 Tbsp lime juice
  • 2 Tbsp diced chipotle chiles in adobo sauce
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream

Instructions

  1. Peel and shred jicama. Place into a strainer and press out any extra liquid you easily can.
  2. Transfer to a large bowl, and add cabbage, tomato, green onions, and corn.
  3. In a separate small bowl, mix together the dressing ingredients until smooth.
  4. Pour over the slaw, and toss with clean hands to mix. Garnish with chopped cilantro.

Fruit salad with yogurt dressing

Thursday, June 18th, 2015

I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.


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Curried Broccoli Salad

Thursday, June 18th, 2015

In the summers, I try to keep my cooking as simple and cool as possible.  During this time of year, we eat a lot of raw fruits and vegetables and salads.  This salad is delicious, simple and totally versatile so you can use ingredients that you have on hand.  I paired broccoli with peanuts but cashews or sunflower seeds would be fantastic too.


Curried Broccoli Salad

Ingredients

  • 2 T mayonnaise (or greek yogurt)
  • 1 t curry powder
  • 1/4 t cumin
  • dash cayenne
  • salt & pepper to taste
  • 1 t olive oil
  • 2 C broccoli florets
  • 1/4 C peanuts

Instructions

  1. Combine the first 6 ingredients in a small bowl.
  2. Add the broccoli and peanuts to a large bowl and toss with the dressing that you made in step 1.
  3. This salad can be prepped in advance and refrigerated or served immediately at room temperature.

Spiced Crust-less Butternut Squash Tart

Monday, April 13th, 2015

This has to be the easiest and best butternut squash recipe I have found. It is not really sweet, has no crust, and is perfect for a light after dinner treat. I don’t feel bad about enjoying this one at all and I hope you won’t either.
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Norwegian Sweet Soup– and family traditions!

Monday, November 24th, 2014

One of my first Christmas memories with my then-new-boyfriend 10 years ago  (now he’s my fabulous husband) was experiencing some of his deeply rooted family food traditions with his parents. Norweigan Sweet soup. Spritz cookies. Norwegian Krumkake. These foods have come to mean the holidays for me, and are things I look forward to eating every year around Thanksgiving and Christmas, as do my children. Growing up, I had a couple of family recipes that got handed down, but there was not really something we ate and made every year that had historical significance, so these traditions from my husband’s family have come to be a treasured part of my holidays. What traditional foods do you eat around the holidays?

To start our Thanksgiving this year, we had Sweet Soup and Swedish pancakes for breakfast. The sweet fruity goodness of the soup warms me heart and my belly! (more…)

Fried Apple Pie

Sunday, November 2nd, 2014

Do you have too many apples right now? Well one good way to use those fantastic bountiful basket apples is to make Fried Apple Pies. This may seem like such a lot of work but when you have company stop by you can take them out of the freezer, fry them and in a few minutes everyone will be happy. Serve with ice cream or for adults a little rum hard sauce is fantastic. I always keep them in the freezer along with peach and cherry filled pies.

Fried Apple Pie

Fried Apple Pie

Ingredients

  • 3- 4 pounds assorted apples
  • 1/3 cup lemon juice
  • Water
  • 1 ½ - 2 cups sugar
  • 1/3 cup flour
  • 4 tablespoons ground cinnamon
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 2 teaspoon vanilla

Instructions

  1. Put 1 inch of water in a large pan
  2. Add lemon juice
  3. Peel, core, slice apples and add to pan
  4. Add sugar, salt, flour and cinnamon
  5. Cook on medium until tender, about 2 hours
  6. Add butter and vanilla
  7. Put in container, cool, and refrigerate over night
  8. In the morning make your favorite pie crust recipe, or use store bought.
  9. Roll small amount of crust into small circle, add filling, seal, poke holes in top of each pie and place on lightly greased cookie sheet.
  10. Continue until all the filling is used. Freeze the pies solid, then put into freezer safe container for later use.
  11. When ready to use the pies take out of freezer and deep fry at 365 degrees until crisp and golden brown.

Notes

Sprinkle with cinnamon sugar and serve with ice cream. For an adult treat make rum hard sauce to pour over them. To get even sized pie crust portions try using a cookie scoop with the dough.


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