Spicy and Sour Bok Choy Noodle Soup

Servings: 4
Total Time: 45 minutes

1 tbsp oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp powdered ginger (or fresh ginger)
2 small hot peppers or 1 tbsp hot pepper flakes
2 large carrots (optional), peeled and cut into small pieces
8 cups vegetable or chicken broth
1 pound bok choy, coarsely chopped into pieces
1/4 cup rice vinegar
1/4 cup soy sauce
1 tbsp sesame oil
2 tbsp sesame paste (or substitue natural peanut butter)
1/2 pound rice noodles

Heat oil in a medium stockpot, add onion and cook until translucent.  Then add garlic, ginger, hot pepper and carrots and stir until garlic is fragrant, about 3 minutes.  Next add broth and bring to a boil.  Cook until carrots are tender, about 15 minutes.  During that time, bring water to a boil and cook rice noodles per instructions on package (not cooking rice noodles separately will thicken the soup).  Drain noodles and add to soup once the carrots are cooked.  Then stir in bok choy, rice vinegar, soy sauce  and sesame paste.  Simmer for another 3 minutes, until bok choy is wilted but still crisp.

Shepherd's Pie

A hearty dinner for a cold winter night.

Shepherd's Pie

Servings: 6-8
Total Time: 1 hour and 15 minutes

Mashed Potatoes:
3 lbs potatoes (about 8 medium, peeled if desired)
3 tablespoons of butter
1 tablespoon minced horseradish
2 teaspoons of salt
2 teaspoons of pepper
1 cup of milk

Filling:
1 cup chopped onion
3 cloves of garlic, minced
2 lbs ground beef or lamb
1 tablespoon cumin
3 teaspoons of salt
2 teaspoons of fresh ground pepper
2 tablespoons flour
1.5 cups of red wine (or beef stock)
1 cup peas
2 lbs turnips, peeled and chopped into small cubes
2 large carrots, peeled and chopped into small pieces

Put potatoes in a pot and cover with water, bring to a boil and cook until tender, about 15 minutes. While the potatoes are cooking, on medium/high heat saute onions until translucent (about 3 minutes) then add garlic and stir for an additional 1 minute.  Add beef/lamb and stir, breaking up pieces, until the meat is fully cooked.  Add cumin, salt and pepper and stir until well mixed.  Stir in flour.  Add wine or broth, peas, turnips and carrots.  Turn to low heat while preparing potatoes.

For mashed potatoes, pour off water when potatoes are tender.  Add milk, butter, salt, pepper and horseradish.  Mash until smooth.

Add beef and veggies to a 9 by 11 inch glass oven-safe dish and top with mashed potatoes.  Bake at 400 degrees for about 30 minutes, until mashed potatoes are golden grown.


I sourced onions and garlic from Mott Family Farm, beef from Burns Angus Farm, turnips from Clarion River Organics, potatoes form Penn's Corner Farm Alliance, and butter from Minvera Dairy.

Pasta with tomato and broccoli rabe sauce

If you like bitter greens (mesclun, arugula, rocket, endive, escarole, mustard greens, etc.) you'll love broccoli rabe! I expected broccoli rabe to taste like broccoli, but it doesn't at all. It's quite bitter, but it doesn't have a peppery flavor like arugula or rocket. I made pasta with broccoli rabe and tomatoes (adapted from this recipe). The sweetness of fresh tomatoes balances the bitterness of the rabe.

Pasta with tomato and broccoli rabe sauce
Servings: 4

Total time: 30 minutes

1/4 cup olive oil
3 cloves garlic, minced
1 tsp crushed red pepper
1 bunch of broccoli rabe, chopped
2 tsp anchovy paste (if you don't like anchovies, I promise you won't taste this- it just adds a nice salty flavor)
3 medium tomatoes, chopped
1/2 cup of chopped basil
Splash of lemon juice
1 1/2 cups of romano (or parmesan) cheese
Pasta of your choice

Start a pot of salted water to boil for your pasta. Meanwhile, quickly saute the garlic in olive oil in a saucepan until fragrant.  Add crushed red pepper and saute for another 30 seconds. Add the broccoli rabe and anchovy paste and blanch the rabe until it is bright green, about 2 minutes. Add the chopped tomatoes, bring everything to a boil, then turn heat to low to let the some of the liquid cook off. Cook pasta in boiling water, drain and return to pot. Pour sauce over the pasta. Mix in the basil, lemon juice and 1 cup of cheese. Serve with remaining cheese sprinkled on top.

Poached eggs over lentils and mushrooms

This is a hearty no meat meal for two.
Serves: 2
Total time: 45 minutes

1 cup french/green lentils
1/2 pound mushrooms (crimini or shiitake) 
1 tablespoon olive oil
1 tablespoon butter
splash of red wine (optional)
4 eggs

Dressing:
3 tablespoons dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar

Cook 1 cup of french lentils in water for 30-45 minutes (until soft).  In the meantime chop mushrooms.  When lentils are almost done saute mushrooms in oil/butter and add splash of red wine when they are soft.  Add lentils to mushrooms with salt & pepper.  In the mean time bring a small sauce pot of water to a boil.  Crack two eggs into a small dish then swirl the water and gently drop in the pair of eggs and cook for 2.5 minutes.  Repeat for the other two eggs.  Serve eggs over lentils. Drizzle dressing on top.

Nearly No-Cook Asian Style Noodles

Great for when bok choy is in season.  The only thing you have to cook is the noodles.  

Servings: 4-5

Total time required: 20 minutes

1 lb Asian-style noodles (I used Japanese Udon noodles)

1/2 cup chicken or vegetable stock

1/4 cup soy sauce

2 tablespoons of chili garlic paste

1 cup natural chunky peanut butter

2 cloves garlic, minced

2 heads bok choy

1 large bell pepper

1/2 lb of asian turnips or carrots

1 small bunch of green onion

Toasted sesame seeds

Cook noodles as per instructions, when finished strain and cool with running water.  While the noodles are cooking mix stock, soy sauce, chili garlic paste, peanut butter and garlic in a large bowl.  Next prepare vegetables.  Chop the stems off of the bok choy.  Chop the stems in to matchstick size pieces and coarsely chop the leaves.  Chop bell pepper into matchstick size pieces.  Coarsely chop turnips or carrots and green onion.  Mix all the ingredients together.  Serve immediately or refrigerate until serving. Sprinkle sesame seeds on top before serving.

Quick Swiss Chard Quiche

1 bunch of swiss chard (~10 leaves)

2 spring onions with green tops (or 1 small onion), chopped

3-4 garlic scapes, chopped (optional)

1 basic pie crust

2 cups of shredded cheese of your choice (I used 1 cup mozzarella 1 cup cheddar)

5 eggs

1 cup half & half (or use milk- but it will be creamier with more fat)

Salt and white pepper to taste

Saute the onions and scapes until onions are translucent, then add the swiss chard and cook until just wilted.  Line a pie dish with the crust then add the shredded cheese to the bottom.  Spread the sautéed veggies on top of the cheese.  Whisk together eggs, half & half, salt and pepper then pour into crust.  Bake for about 45 minutes at 350 degrees, or until the eggs are solid.

Local fish & potatoes and a California artichoke

The first meal we ate after we finished our year as the Low Income Locavore was walleye I caught over Memorial day weekend, which was dusted in flour, dipped in egg and covered in cracker crumbs then fried.  I served it with local potatoes and an artichoke from California.  "Locavore for Life" is going to be about locally sourced items with the occasional addition of something exotic.  I'll keep you updated on recipes!

Eggs Goldenrod

This recipe has been passed down in my family for generations.  It is a staple for Easter breakfast but it's delicious anytime extra eggs are available.  I made a smaller batch, but the recipe can easily be doubled or tripled.  The basis of this recipe is a simple roux.

Eggs Goldenrod

Eggs Goldenrod
Makes 2 large portions

4 hard boiled eggs
3 tablespoons of butter
3-4 tablespoons of flour
~1 1/2 cups of milk
salt to taste
white pepper to taste
1/2 teaspoon of garlic powder (optional)
4 slices of toast
chives for garnish (optional)


Peel the hard boiled eggs and separate the yolk from the white.   Put the yolks in a small bowl and use a fork to break into small pieces.  Coarsely chop the whites.  In a saucepan heat the butter until melted and bubbly then slowly add the flour until it makes a thick paste with the butter.  Add the milk, a splash at a time, stirring until the milk is completely incorporated into the butter and flour.  Stop adding milk when it reaches the desired consistency (thick but not too pasty).  Then add the salt, pepper and garlic powder.  Stir in the egg whites.  Serve on top of toast with a sprinkle of egg yolks and chives.

Blueberry Rhubarb Tart

I have a bunch of frozen blueberries and rhubarb in the freezer from last spring so I made this dessert with them. The tart crust recipe can be found here:

http://www.epicurious.com/recipes/food/views/Tart-Shell-105760

For the custard filling I cheated a little and used Bird's custard powder with local milk. For the blueberry rhubarb topping:

2 cups chopped rhubarb

1 cup blueberries

1/2 cup water

sugar to taste

Simmer rhubarb, blueberries, water and a few tablespoons of sugar until thickened. Add more sugar if necessary.

Irish Corned Beef and Cabbage

In celebration of St. Patty's day I made some homemade corned beef and vegetables. They turned out fantastic! I followed this receipe to the t, and it was perfect.

I bought the brisket from Horizon View Farms at the Pittsburgh Public Market. I got a rutebega from a farmer's market when I was visiting Philadelphia. The potatoes and carrots came from the Penn's Corner Farm Alliance monthly farm stand. I bought the cabbage and turnips from Clarion River Organics, also at the Pittsburgh Public Market. I highly recommend this dish for next St. Patty's day or anytime you want to get in touch with your Irish side.

Creamy Mushroom Linguini

This is definitely one of the yummiest recipes I've made in a while and one of the least healthy (but it's just so good)!

2 tablespoons butter

2 tablespoons olive oil (more if mushrooms look dry)

1 pound crimini mushrooms, cut into slices
1/4 pound shiitake mushrooms, cut into slices
2 cloves garlic, minced
1 tablespoon flour
1/4 cup white wine
1 cup cream
2 cups romano style cheese (I used a local romano style cheese called Tye from Hidden Hills Dairy)
1 pound fresh linguini (or 1 box)

Bring a large pot of water to a boil.  In the mean time saute the mushrooms in the butter and olive oil until tender (about 8 minute).  After about 4 minutes add the garlic.  Once mushrooms are tender and garlic is fragrant sprinkle the flour over the mushrooms, then slowly add the white wine. While the white wine is cooking start cooking your fresh pasta (start sooner if using dry pasta). Once white wine has reduced a little (about 4 minutes) add the cream.  Drain pasta then return to pot.  Add sauce to pasta in the pot then add 1 1/2 cups cheese and toss until evenly coated.  Top with the extra cheese when serving.

Mark's BBC Soup (Beer, Bacon and Cheddar)

Makes 6 to 8 servings, good for leftovers!

Ingredients (to make a chunkier soup, add ½ cup to all veggie amounts)

1 cup chopped celery or 2 tablespoons celery flakes

1 cup chopped carrot

1 cup chopped onions

1 teaspoon dried thyme

6 tablespoons all purpose flour

3 cups chicken broth

3 cups milk

2 cups cheddar or sharp cheddar cheese shredded

12 ounce beer – lager or ale works nice

3 – 5 potatoes (according to how much you like potato, peeled (if desired), and diced

½ to 1 pound bacon (½ if less desired, 1 if more), chopped into 1/2 inch pieces

Chopped fresh parsley for garnish if desired

Salt and Pepper to taste

Preparation

            In large saucepot saute bacon, celery, carrots, onions, and thyme until veggies begin to soften and bacon is cooked.  Sprinkle flour over veggies and stir for 2 minutes.  Gradually stir in broth, then milk, then beer.  Add potatoes and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Add ½ cup of cheddar at a time while stirring until cheese is melted and smooth.  Once all of the cheese is added, stir in the bacon.  Salt and pepper to taste (hot sauce optional) and parsley to garnish if desired.

Frittata Recipe

Frittatas are a quick, easy and healthy lunch or dinner.

Frittata 

Servings: 3-4

2 potatoes, peeled and chopped into bite sized squares

1 medium onion, diced

1 tablespoon oil

1 cups of frozen or 2 cups fresh spinach, kale, swiss chard (or any other green veggie)

4-5 eggs, scrambled

In a 10 inch frying pan heat oil and fry potatoes until lightly browned then add onions and saute until translucent.  Next add veggie and saute until wilted or thawed.  Finally add eggs and cover frying pan with a lid.  When the bottom is browed it is done.  If it still appears a little runny on top put it under the broiler for a few minutes.  Put a plate upside down on frying pan and flip over quickly before serving.

Potato Corn Chowder

Potato Corn Chowder

1 tablespoon oil

1 medium onion, diced

1 clove garlic, minced

1 teaspoon crushed red pepper

5 cups chicken broth

4-5 medium potatoes, peeled and cut into 1 inch cubes

2 cups frozen corn

Saute onion in oil until almost translucent then add red pepper flakes and garlic and saute until fragrant.  Add chicken broth and potatoes.   Bring to a boil and cook until the potatoes are tender.  Use a hand masher to mash the potatoes in the broth.  Add corn cook another 3 minutes then serve.  Add salt and pepper to taste.  Garnish with pepper-jack cheese and chives.  (Penzey's spices sells freeze dried chives that are great when chives are out of season).

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New Year's Day Hoppin' John

This recipe is said to give you good luck if you eat it on New Year's Day. Adding greens (like collard greens or kale) or serving it with cornbread is supposed to give you wealth in the New Year.  If you eat it as leftovers the next day you get even more good luck.  It's healthy enough that it certainly can't hurt to try it!   There are a lot of variations on this recipe, but here's the one I used:

Hoppin' John

Serves: 6 adults

2 cups dried black eyed peas, soaked in water the night before

1 medium onion, diced

Approx. 1 1/2 cups of leftover ham or 4 strips of bacon cut into pieces

1 bunch collard greens or kale cut into small pieces (optional)

2 cups rice

After the peas have soaked overnight cover with water in a pot, bring to a boil and simmer for 1-1 1/2 hours until tender.  About 15 minutes before the peas are done cook the rice in 4 cups of water.  When peas are done cooking drain them, reserving about a 1/2 cup of liquid.  If using bacon add bacon and onions and cook until bacon is crispy.  If using ham saute onions in about a tablespoon of oil until translucent, then add ham.  Next add collard greens (if using) and cook until wilted.  Add cooked peas and 1/2 cup liquid.  Bring to a boil then serve over rice.  Season with salt and pepper.  I also like to add hot sauce.

Hoppin' John

Make Your Own Bagels

Bagels

Makes 8 bagles

2 tsp dry teast

1 tablespoon sugar

1.25 cups warm water

1 cup whole wheat flour (or use white)

2.25 cups white flour

1 tsp salt

Oven temp: 425

Bake time: 20 minutes

• Mix 0.5 cup of the warm water and sugar then add yeast to dissolve for about 5 minutes.  In the mean time mix flour and salt in a large bowl.  Add yeast/sugar/water mix to flour.  Add remaining water until the dough is firm and moist, but not too wet. 
• Knead dough on a floured surface, until dough is smooth and elastic, at least 10 minutes.  Lightly oil a bowl then add the ball of dough to the bowl and cover with a towel.  Let rise for 1 hour until doubled in size, then punch down and let it rest for 10 minutes.  
• During this time fill a deep frying pan, or a large saucepot with about 2 inches of water.  Put it on the range to boil.  Preheat the oven to 425. 
• Cut the dough into eight pieces, then form each piece into a ball.  Use your finger to make a hole in the middle of the ball then spin the ball around your finger in order to increase the size of the hole.  The hole should be a third of the size of the bagel's diameter. 
• Place the bagels on a lightly oiled baking sheet and cover with damp cloth for about 10 minutes.  
• Add the bagels to the boiling water for a total of one minute.  Flip the bagles after 30 seconds of boiling.  Put boiled bagels back on the lightly oiled baking sheet.  
• Bake at 425 for 20 minutes, until golden brown.  Cool on a wire rack.

Vegetable Stir Fry

All the farmer's markets have ended so I've been using the vegetables I've frozen.  Here's a recipe that uses frozen broccoli and bell peppers.  Fresh vegetables would work too.

Vegetable Stir Fry

1 1/2 cups jasmine rice

4 eggs

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 onion, cut in half then sliced lengthwise

1 cup broccoli (I used frozen)

1 bell pepper, chopped (I used frozen)

1 clove garlic, minced

1/4 cup rice wine

3 tablespoons soy sauce

1 teaspoon corn starch

Put 1 1/2 cups rice in a small pot with lid.  Add 3 cups of water and bring to a boil, then turn down to very low (use a diffuser if necessary) and cook for 20 minutes.  While rice is cooking scramble eggs and cook in a small frying pan.  Also mix soy sauce and corn starch and set aside.  In a separate frying pan or wok, turn heat to med-high and add oil.  Once the pan is hot add the veggies (onions, broccoli, peppers, garlic).  Saute for about 3 minutes, until tender.  Then add rice wine and cook for another minute.  Next add soy sauce and corn starch mix.  Stir.  Finally mix in the cooked eggs and serve over rice.  I also add some chili garlic paste to make it a little spicy.

Split Pea Soup

Split Pea Soup

Serves: 4 adults

4 slices bacon

1 large onion, chopped

3 carrots, peeled and chopped

2 garlic cloves, minced

5 cups chicken broth

2 cups split peas

1 bay leaf

1 teaspoon chopped fresh rosemary

Saute bacon in a pot until browned, then add onion and saute until translucent.  Add carrots and garlic and saute for 3 minutes.  Add chicken broth, split peas, bay leaf and rosemary (make sure the peas are covered with broth).  Bring to a boil then turn the heat down and simmer covered until the peas are tender, about one hour.  Add salt and pepper to taste.

Split Pea Soup

Radish Leaf Soup

Don't throw out those radish leaves, make this fantastic soup instead!  From epicurious.com

Radish Leaf Soup

1 tablespoon butter
1 large chopped onion
Leaves from 10-15 radishes, washed
5 medium potatoes (about 1.5 pounds), peeled and chopped into 1 inch pieces
3 cups of water or broth
2/3 cup milk

Melt butter in saucepan then add onions and saute until translucent.   Add radish leaves and saute until wilted.  Add potatoes and water.  Bring to a boil, then turn heat down and simmer until potatoes are tender, about 20 minutes.  Use an immersion blender to puree the soup.  Alternatively a blender can be used.  Season soup with salt and pepper to taste.  Garnish with a splash of cream (optional).

Radish Hors d'oeuvres

I don't often make hors d'oeuvres, but I had about 15 radishes and I didn't know what else to do with them, so I made some snacks for the Steeler's game.

Chive Cream Cheese Stuffed Radishes

10-15 radishes

1 teaspoon chopped chives

3 tablespoons cream cheese

splash of milk

Chop off the ends of the radishes so they can stand up.  Reserve the greens for radish green soup (recipe in next post).  Use a melon baller or a small knife to core the radishes.  Reserve the cores for radish deviled eggs (for recipe see below).  Mix the chives, cream cheese and milk together so you get a frosting-like texture.  Use a pastry bag or a plastic baggie with the corner cut to deliver the cream cheese to the cored radishes.

Radish Deviled Eggs

8 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons diced radish
2 teaspoons diced chives
Salt and pepper to taste

Remove shell from eggs and cut in half.  Remove yolks and put in a bowl and mix with mayonnaise, mustard, radishes, chives, salt and pepper.  Spoon out mixture into hard boiled egg whites.