Potato Parsnip Puree from Shannon Amelang

2 lb parsnips, peeled and cut into 1 inch pieces
2 lb potatoes, peeled and cut into 2 inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream (or go lighter and use milk)
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper

Cover parsnips and potatoes with cold water by 1 inch in a 6-to 8- quart pot, then add 1 tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

Drain vegetables in a colander. Put back in pot, combine w/cream mixture, and smash, or use mixer for creamier potatoes.

Cook's note: Potato parsnip puree can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450 F oven until hot, about 20 minutes, or in a microwave.

http://foodstoragemadeeasy.net/

Wow! This is a great resource (a little cheesy in design, but worth it).

Wheat Berries on the Go by Utah Preppers

I thought I’d share a nice and easy way to utilize your whole wheat berries for an on-the-run breakfast. Of course, I’m talking whole wheat cereal. Now I remember as a kid hating this stuff, my mom would make it for us kids, and we’d all turn our noses at it, pleading for something sugary. But we did have to eat it anways, it was what we could afford.

Fast forward to now, after years of living away from home, and getting used to some of my favorite breakfast foods (BACON!), I have realized that I need to eat a little better. I also know that I need to eat a little cheaper a lot of the time, and using my cheapest food storage is a great way to do that.

One of the biggest problems with a whole wheat cereal is that those berries require a lot of soaking/cooking to get soft enough to eat. Who really wants to wake up extra early to spend a long time cooking some ’simple’ breakfast? Well, it’s easy to avoid that, and it truly is error free.

Just combine 1 part whole wheat berries, and 2 parts boiling water, along with a pinch of salt (kosher of course :) ) to a thermos. Seal well,
Simple Ingredients, Healthy Food

Simple Ingredients, Healthy Food

then let sit overnight on your counter, ready to grab in the morning rush out the door. Pour into a bowl at work, and add your favorite flavorings (honey, syrups, berries, raisins, brown sugar, butter, etc). You get an amazingly cheap, powerfully filling, energy rich breakfast for pennies, and the time it takes to microwave a little bit of water. And with all the different options for what to add in, you can easily rotate flavors every day with storage foods (or fresh ones from your garden).

Now, how much do you need? Especially at first, start small. If you haven’t been eating whole wheat food (maybe this is your first attempt at using your wheat?) then switching too fast is going to make your insides get a cleansing they weren’t ready for. But a single serving won’t be bad if you are taking it easy. I find about 1/3 cup of wheat to make a nice serving size for starting out. That stuff really swells up with the soaking, so that is a good sized adult portion for most folks. After you have found the flavors you love, it’s easy to adjust to the amount you will eat.

Now, I still crave the usuals (Bacon, Sausage, Eggs, etc.), but for on the go, and at work this is an amazingly simple food, that will keep you full through the day. Add to that the amazing financial sense of it, and you can’t afford not to try it out.

Springtime Salad from JubileeFarm.com

Dressing
2/3 cup mayo
1/2 c sugar
2 T white vinegar
2 T milk
2 T poppy seeds

Salad
1 bunch romaine or other salad greens, rinsed and torn
1 cup strawberries, sliced
1/2 cup red or other sweet onion sliced into rings.

Combine dressing ingredients, cover and refrigerate for at least 2 hours.

Gently toss lettuce, strawberries and onion with desired amount of dressing just prior to serving.

serves 6

- posted June, 2004 by Michelle P.

Hot Wilted Greens from JubileeFarm.com

1 thick slice smoked bacon
1/2 T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (arugula, endive or mustard greens, I used chard)
1/4 cup toasted pecans

In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

Saute for 3-4 minutes until onions and garlic are softened. Stir in chicken stock and vinegar.

Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several more minutes, until leaves are wilted and cooked tender crisp.

Top with bacon and chopped pecans.

Serve hot.

- posted July, 2004 by Michelle P.

Bethany's Raspberry Vinaigrette

I'm starting with this Squidoo.com dressing with a substitution of jam for the raspberries.

1/2 cup raspberries, fresh or frozen (sub ? T jam)
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tsp sugar (omit because of jam)
1 T dijon mustard
1/4 cup vegetable oil (olive)

I will probably add salt and maybe ground black pepper. From there we'll see how the oil-to-vinegar ratio goes and what the flavor is like.

Tonight I am serving this with a lettuce & spinach based salad with sunflower seeds, almonds, mushrooms, and sliced carrots

Pumpkin Tart with Pecan Crust from Mothering.com

Ingredients to make crust:
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup

Ingredients to make filling:
1 cup soy milk
1/4 cup arrowroot powder
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Preparation

Preheat oven to 375 degrees Farenheit. Set rack in the middle of the oven, and lightly grease a 9-inch pie pan.

Spread the pecans out over a baking sheet and bake for seven to ten minutes, or until the aroma fills the kitchen. Set aside 16 pieces for garnish.

To make crust:

Combine oats, flour, pecans, cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Move ingredients to a medium-sized mixing bowl. In a small bowl, whisk together oil and maple syrup. Then add the syrup mix to the dry ingredients, and mix to form a soft dough. Place the dough in pie pan, and gently press into pan, crimping the edges. Bake for ten minutes, and set aside to cool.

To make filling:

Now blend the soy milk and the arrowroot in the food processor for 15 seconds, or until the arrowroot is completely dissolved and the mixture is smooth. Add the pumpkin, maple syrup, ginger, cinnamon, salt, nutmeg, and cloves. Thoroughly blend all ingredients. Pour the filling into the crust, and smooth with a spatula.

Bake pie for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. If the center is still soft, it will firm when cooled. Set the pie on a wire rack to cool. Gently press remaining pecan halves into hot filling, forming two concentric circles. Cool to room temperature, and then chill until set, about three hours. This pie can be served chilled or at room temperature.

Sunday Bean Dinner

lots of refried beans, warmed through
canned or fresh tomato chunks
chopped raw onion
sliced avocado (with salt on the table)
black olives
fresh salsa
warm corn
corn chips

last night's dinner didn't include these ideas, but next time easily could:

chopped green pepper
brown rice
fresh torillas
corn bread
guacomole instead of sliced avocado
lime juice on the side
fresh cilantro
chopped jalepenos

Roasting Red Peppers from foodnetwork.com

Roasting and peeling peppers is definitely worth the work, especially if you do a big batch and store them covered in oil in the refrigerator. The flavored oil can then be used for cooking or flavoring yogurt or sour cream for dips.

When roasting peppers, you should first wash the peppers and make sure all labels are scraped off. Usually you'll roast red and yellow bell peppers, but for variety, try poblanos or another large pepper. If you have a gas range, turn the burners on high and place the peppers directly onto the grates. Using tongs, turn the peppers so they get evenly charred. The peppers may hiss and bubble; it's just the water from the peppers evaporating. Peppers can be cooked on the grill the same way. If you have an electric range, broil the peppers with the oven door slightly ajar. Otherwise, the oven will automatically moderate the temperature. Be sure to turn with tongs to ensure even blistering.

As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with a plate or with plastic wrap. The steam from the peppers will condense and help facilitate peeling. Do not peek or let the steam out.

While the peppers cool, set up your cutting board and place a fine meshed sieve in a bowl within arm's reach. Take your first pepper, and with a sharp paring knife, make a slit down the length of the pepper cutting through only the top skin. Cut the flesh away from around the stem, trying not to separate the seeds from the knob of flesh that they cling to. Place the stem and seed knob into the sieve and open up the rest of the pepper like a book. Scrape the seeds from the inside of the pepper, placing the seeds in the sieve. The sieve will keep all the seeds and skins separate but allow any pepper juices to drip out.

Turn the pepper over and scrape the knife against the skin of the pepper, scraping off all of the charred skin. Wipe off the knife in the sieve. Slice the pepper into strips and place in the bowl under the sieve. Never wash the peppers or the taste will be diminished. When finished with the peppers, cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks.

Lentil Stew with Winter Vegetables from New Roots

Recipe courtesy of Sunset Magazine

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup French green lentils
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 sprigs fresh thyme
2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
1 bunch (about 5) baby golden or Chioggia beets, peeled (or 3 large beets, halved)
1 cup cubed butternut or acorn squash (1/2-in. cubes)
4 cups stemmed, chopped kale
1 bunch (about 5) baby carrots, trimmed and scrubbed
1/2 cup minced flat-leaf parsley
3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces; see Notes)

Preparation:

1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.

2. Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.

Linguine with Collard Greens and Bacon from New Roots

Great without the bacon as well! Courtesy of Gourmet Magazine

10 bacon slices (1/2 lb), chopped
1/2 cup pine nuts
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1 lb Greens loosely chopped

1/4 teaspoon salt

Juice of ½ lemon
1 cup water or broth
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered (optional) * the baby peppers would be great too!
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Preparation:

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt. Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and greens and salt, then cook, stirring, until greens are crisp-tender, about 3 minutes. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes. While greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with lemon, salt and pepper and serve topped with bacon, pine nuts, and cheese shavings. Serves 4 to 6.

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped (optional)
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth ( I use vegetable broth)
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Preparation:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped (optional)
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth ( I use vegetable broth)
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Preparation:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.

Oven Roasted Cauliflower with Garlic, Olive Oil, and Lemon Juice from New Roots

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Preparation:
Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Beet Hashbrowns from New Roots

3-4 medium sized uncooked beets
1 tablespoon olive oil
1-3 tablespoons fresh lemon juice
3-6 tablespoons water or vegetable stock
1/2 teaspoon salt
Black pepper to taste
Chopped fresh dill or parsley

Preparation:

Wash, peel and coarsely grate beets. Heat olive oil in a medium-sized skillet over medium low heat. Add beets, and stir to coat well. Sprinkle with lemon juice, cover, and cook for about 10 minutes. Stir occasionally and add water or stock as needed to prevent scorching. Cook until just tender. (or let them go a little longer to crisp on the bottom, then flip and do the same on the other side) Season with salt and pepper. Sprinkle with dill or parsley. Serve immediately.

Fresh Green Beans, One Way from Pioneer Woman

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (1/4 to 1/2 tsp table salt)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Love,
Pioneer Woman

Salmon by Robert

Baked Salmon

6 tb olive oil
1 tb lemon juice
1 tb parsley
2 cloves garlic
1 ts basil
1 ts salt
1 ts pepper
12-16 oz. salmon

Preheat oven to 375 degrees
Mix all spices into olive oil and stir vigorously to mix.
Pour half the mixture into a bread-loaf sized baking dish
Put in salmon, probably stacked on itself a bit, and press it in so it soaks
Pour the rest of the mixture over the salmon
Immerse the salmon in the mixture as much as possible.
Bake at 375 degrees for about 25 minutes, or until salmon flakes easily.