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.

BLT with Cottage Bacon

A Bacon, Lettuce and Tomato sandwich makes for an easy and delicious dinner.  I found that using cottage bacon is excellent for a sandwich because it's leaner and comes in large slabs that cover an entire slice of bread.  The BLT I made with cottage bacon was the best I ever had!  The Farmer's Wife and Green Circle Farm both sell cottage bacon.  You can find them at Firehouse farmers market on Saturday morning or at Phipps Conservatory on Wednesday from 3:30-6:30.  

Cottage Bacon

BLT

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.

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.

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.

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.

Lentil, Spinach and Potato Soup

Lentil, Spinach and Potato Soup

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 cups of chicken or vegetable broth

1 cup of lentils (I prefer french lentils)

2 medium potatoes, peeled and cut into 1/2 inch pieces

1 tablespoon lemon juice

1 cup of frozen spinach (or 6 cups fresh) torn into pieces

Salt and cayenne pepper to taste

Saute onion and garlic in olive oil, until tender and fragrant.  Add broth and lentils, bring to a boil then simmer for about 10 minutes.  Add potatoes then simmer for another 15 minutes (or until potatoes are tender)  Then add lemon juice, spinach, salt and cayenne pepper and cook for another 2 minutes.  Serve hot.

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.

Refreshing Fresh Salsa

Here's a great, easy recipe for when you're swimming in tomatoes in the beginning of fall.  It makes a tasty and healthy snack!

Refreshing Fresh Salsa

3-5 tomatoes diced

1/2 purple onion diced

1 tablespoon fresh chopped parsley or cilantro

1 jalepeno pepper seeded and diced

Squirt of lemon or lime juice

Sprinkle of salt

Mix together and serve with tortilla chips.

Baba Ghanoush (eggplant hummus)

I would describe Baba Ghanoush as "eggplant hummus".  The base of hummus is chick peas, whereas Baba Ghanoush is mostly eggplant, but the spices and extras are about the same in both.  Baba Ghanoush is a great dip for football games and parties, especially because it's pretty healthy, and it's a great way to use your extra eggplants.

Baba Ghanoush

1 large or 2 medium eggplants

2 tablespoons lemon juice

2 tablespoon olive oil

1 tablespoon fresh cilantro or parsley

2 tablespoons tahini (Sesame seed paste- in the ethic or middle eastern section of your grocery store.  Available in bulk at the East End Co-op)

2 garlic cloves

1 teaspoon cumin

1 teaspoon salt

1 teaspoon ground pepper

Remove the stem from the eggplant, stab a few times with a fork, then wrap in foil and cook in oven until mushy (about 1 hour at 400 degrees, alternatively put it in the oven when you're cooking something else, and if it's a lower temperature just cook it longer).  Let the eggplant cool.  Remove the eggplant pulp from the skin and add to a food processor.  Add all the other ingredients to the food processor as well and process until smooth.  Serve with pita bread or pita chips.  For homemade pita use the recipe from my lamb souvlaki post (shown on the right).

Garden French Lentils

Lentils are a fantastic little food.  These legumes are high in protein and fiber and very low in fat.  They are also packed with nutrients like folate and iron.  Their flavor is slightly nutty and they have a firm but smooth texture.  Lentils also cook quickly, without the need for presoaking, until other legumes.  I've been eating a lot of lentils lately, as they are a much healthier (for you and the environment) than meat. This is one of the best recipes I've tried yet!

Garden French Lentils 

Servings: 4-6

Time until finished: 45 minutes

1 1/2 cup french lentils (french lentils are also known as green lentils. Brown lentils will work too- but french lentils have a nuttier flavor)

1 tbsp olive oil

1/2 onion diced

1 clove garlic, minced

10-15 grape or cherry tomatoes, halved

3 cups of uncooked spinach or kale torn into smaller pieces

pinch of salt

1/4 tsp fresh ground pepper

1 tbsp lemon juice

10 basil leaves cut into small pieces 

1/4 cup parsley cut into small pieces

Put lentils in about 4 cups of water then bring to a boil and simmer, covered, for about 40 minutes (or until desired tenderness).  In the meantime prepare veggies- they will only take 5 minutes to cook so wait until the lentils are almost done to cook them.  If using kale steam for 3 minutes.  Once lentils are almost done put oil in a saute pan or saucepot and saute onions until almost translucent.  Then add garlic, tomatoes, spinach/kale.  Pour water off lentils and add to the pan with the veggies.  Then add lemon juice, salt, and ground pepper.  Next turn off the heat and add the basil and parsley.  Enjoy!

Blueberry Pancakes for Two

Pancakes for Two

Most pancake recipes serve 4-6 people.  This is a great recipe for couples or roommates.  Blueberries can be left out or chocolate chips can be substituted.

1 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp sugar

Pinch of salt

1 cup buttermilk (or milk with 1 tsp lemon juice added)

1 beaten egg

2 tbsp oil or melted butter

optional: 1 cup blueberries (or 1/2 cup chocolate chips)

Mix dry ingredients.  Mix wet ingredients in a separate bowl.  Add wet ingredients to dry ingredients slowly, stirring in between additions.  Ladle batter onto a hot griddle (grease griddle if it is not non-stick).  I usually ladle about 1/2 cup batter per pancake so they are easy to flip.  Cook on one side until you see little bubbles, then flip, then cook on other side until golden brown.  Serve immediately.

Blueberry Pancakes

Garam Masala Summer Vegetable Curry

Vegetable Curry Recipe

Servings: 4-6

Time: 25 minutes

Rice

Add 3 cups of water to 1 1/2 cups of rice (preferably basmati rice), bring to a boil then turn to low for 20 minutes

Vegetable Curry

5 new potatoes cut into bite sized pieces

1 tsp hot curry powder* (see note on spiciness below)

1 tsp sweet curry powder* (see note on spiciness below)

1 tsp garam masala

1/2 tsp powdered ginger

1/2 tsp garlic powder (unless using fresh garlic)

2 tbsp vegetable oil

1 onion, diced

1-2 cloves of garlic, minced (or use powdered garlic)

1 zucchini or summer squash, cut in half then in 1/4 inch slices

1 tomato, cut into wedges

1 quart green beans, remove stems and cut into thirds

3/4 cup plain yogurt

Put potatoes in saucepan, cover with water and boil until tender.  While potatoes are cooking mix spices (curry powders, garam masala, ginger and garlic powder) then add enough water to stir into a paste.  On medium heat, heat vegetable oil in a stockpot then add onions and saute until almost translucent.  Next add spice paste and stir for 1-2 minutes.  Then add garlic and stir for another minute.  Next add zucchini/squash, tomato, and green beans.  Once it starts simmering, turn the heat down.  Cook, stirring occasionally, until vegetables achieve desired texture (preferably "al dente"), about 10 minutes.  Stir in yogurt and cook for another 2 minutes.  Serve over rice.

* Spiciness: This recipe is "medium" spiciness.  To make it more spicy substitute extra hot curry powder for sweet curry powder, to make it less spicy, substitute sweet curry powder for hot curry powder.

Alternatives: this recipe can be used with any combination of vegetables.  Also cubed meat can be added after onions are sauteed and spices are added.  Add vegetables after meat is cooked on all sides.  

Lamb Souvlaki on Homemade Pita

Lamb Souvlaki with Tzatziki

I used the Food Network recipe with lamb stew meat.  It was very tender after it spent 4 hours marinating.

Pita Bread

2 tbsp dry yeast

1/2 tsp sugar

1 1/4 cups warm water (105-115 degrees)

2 1/4 cups white flour

1 cup whole wheat flour

1/2 tsp salt

2 tbsp olive oil

1. Dissolve yeast appropriately, if using active yeast add to water and let sit for 5 minutes, if instant yeast add to flour.  

2. Mix flour and salt then stir in water and olive oil.

3. Turn out onto a lightly floured surface and knead for 15 minutes or until smooth and elastic.

4. Roll the dough into a ball and put dough into an oiled bowl and coat the dough with oil.

5. Let rise for 1 1/2 hours or until doubled.  Then punch down and let rest for 10 minutes.  

6. Divide the dough into 8 balls, and roll out each ball to form a circle that is about a 1/4 inch thick.

7. Cover flattened dough with dish towel and let sit for 20 minutes.  In this time set the oven to 425 degrees and put lightly floured cookie sheets in the oven to preheat.

8. Bake the bread for 5-10 minutes until puffy.  Then wrap the bread in a dry cloth to keep the crusts soft.

  

Low Temp Quick Pickle Recipe

Low Temperature Quick Pickles 
(no need for canning or weeks fermenting)
adapted from Alton Brown's "In a Pickle" video


In 2qt saucepan combine the following:

1 cup water
1 cup apple cider vinegar
¼ cup white wine vinegar (although any white vinegar will do)
¼ cup sugar
1 tbsp salt
1 tsp pickling spice
1 tsp celery seed
1 tsp yellow mustard seed (powdered)
¼ tsp ground turmeric

Bring to a boil, then simmer for 4 minutes. Remove from heat and cool.
Into 1 qt jar, combine thinly sliced cucumbers or pickling cucumber (for more crunch) quartered lengthwise with:

½ medium white onion
4 cloves of garlic, smashed

Store in the fridge for at LEAST one day but three would be better!