This is a wonderful fresh and different way to prepare summer squash. You can tell that I grow a lot of it by all the squash recipes I have. I call this a zucchini recipe, but I often make it with a combination of summer squashes, including patty pans and crooknecks.
Ingredients
2-3 medium-sized zucchini squash grated (approximately 3 packed cups)
4 tbsp. olive oil
3 tbsp. Balsamic vinegar
2 tbsp. brown or black mustard seeds
1½ tbsp. finely chopped (or grated) fresh ginger
Directions
Grate the squash (leave the skin on). Either use the shredding attachment on the food processor or simply use a hand grater. As mentioned, I usually use a combination of squash. Patty pan squash is great for this recipe because it’s a bit on the dense side. Don’t use a larger squash that is seedy.
Grate or chop the fresh ginger.
Heat the olive oil in a small frying pan over high heat until smoke begins to rise off it. Add the mustard seeds and the chopped ginger and fry on high heat for approximately one minute, until the mustard seeds are popping and the ginger turns a little brown (two minutes at the most, unless your oil is not hot enough to start with).
Pour the hot oil, mustard seeds, and ginger over the grated squash. Add the Balsamic vinegar. Mix the ingredients together well. Chill. There you have it. Be prepared for an unusual flavor. This dish goes over very well at those summer barbecue potlucks.
Eat well, be well, live deliciously!
Saturday, July 23, 2011
Balsamic Vinaigrette
This goes without saying. But I’m going to say it anyway, just in case someone needs a simple recipe for this salad dressing. I eat this every day on my salad at lunch and I never get tired of it.
Ingredients
¼ c. balsamic vinegar
¾ c. olive oil
3 tbsp. water
Directions
Combine, mix well, and put it on your salad!
Eat well, be well, live deliciously!
Ingredients
¼ c. balsamic vinegar
¾ c. olive oil
3 tbsp. water
Directions
Combine, mix well, and put it on your salad!
Eat well, be well, live deliciously!
Saturday, July 16, 2011
Three Sisters Summer Stew
The three sisters, according to the Iroquois, are corn, beans, and squash; and they like to stick together. Many Native American communities had a longstanding farming tradition of planting the three sisters together in the same mound, which is an excellent sustainable farming practice because they work well together to maintain healthy soil. Corn, beans, and squash are also a healthy eating combination for sustaining the human body. This recipe is vegan and gluten-free.
Ingredients
6 cups of uncooked squash sliced
1½ cups corn kernels
½ cup chopped green beans
1 chopped red pepper
2 cups chopped tomatoes or one 15-oz. can of diced tomatoes
2 cups pre-cooked black soy or black beans (one 15-oz. can or equivalent frozen)
½ cup finely chopped onion or 1 tsp. onion granules
2 tbsp. brown or black mustard seeds
2 cloves crushed garlic
½ cup finely chopped fresh basil (preferably Thai basil) or 2 tbsp. dried basil
3 tbsp. olive oil
2 tbsp. honey
½ tsp. oregano
½ tsp. thyme
¼ tsp. black pepper
salt to taste
Directions
Chop all the vegetables and herbs so that they are ready to go.
Heat the olive oil over high heat. When smoke begins to rise off the oil, put the mustard seeds and crushed garlic into the hot oil and allow them to fry until the mustard seeds “pop” and the garlic begins to brown. Add the onions, chopped green beans, and red peppers and allow to fry on high heat for 2 minutes, stirring frequently.
Turn the heat off. Add the tomatoes, honey, and herbs/spices. Turn the heat back on at a low simmer. Add the squash and basil and allow to cook over low heat for 7-10 minutes, stirring frequently. (If the soy beans are frozen, add them here, otherwise, wait to add them in a minute with the corn). Then add the corn and the soy beans. Continue to cook until all the ingredients are cooked, but the squash is still a bit crunchy. Cook this uncovered, otherwise the squash will tend to steam and get soggy. By leaving it uncovered, you can control the texture of the squash better and keep it a bit crispy even when cooked.
Here are some additional notes. I recommend using a combination of zucchini and patty pan squashes for this recipe. The corn kernels can come from a can (or frozen), but much better is to steam a couple of ears of fresh corn and then cut the kernels off the cobs. Yum. As for the soy beans, this recipe can also work with any other bean you want to use. I like to use black soy beans or black beans for the color contrast. If you are a fan of lima beans, then go for it and you will have a sort of succotash on steroids! Nothing does it for this recipe like fresh basil. I grow Thai basil in the garden and it’s heavenly.
Eat well, be well, live deliciously!
Ingredients
6 cups of uncooked squash sliced
1½ cups corn kernels
½ cup chopped green beans
1 chopped red pepper
2 cups chopped tomatoes or one 15-oz. can of diced tomatoes
2 cups pre-cooked black soy or black beans (one 15-oz. can or equivalent frozen)
½ cup finely chopped onion or 1 tsp. onion granules
2 tbsp. brown or black mustard seeds
2 cloves crushed garlic
½ cup finely chopped fresh basil (preferably Thai basil) or 2 tbsp. dried basil
3 tbsp. olive oil
2 tbsp. honey
½ tsp. oregano
½ tsp. thyme
¼ tsp. black pepper
salt to taste
Directions
Chop all the vegetables and herbs so that they are ready to go.
Heat the olive oil over high heat. When smoke begins to rise off the oil, put the mustard seeds and crushed garlic into the hot oil and allow them to fry until the mustard seeds “pop” and the garlic begins to brown. Add the onions, chopped green beans, and red peppers and allow to fry on high heat for 2 minutes, stirring frequently.
Turn the heat off. Add the tomatoes, honey, and herbs/spices. Turn the heat back on at a low simmer. Add the squash and basil and allow to cook over low heat for 7-10 minutes, stirring frequently. (If the soy beans are frozen, add them here, otherwise, wait to add them in a minute with the corn). Then add the corn and the soy beans. Continue to cook until all the ingredients are cooked, but the squash is still a bit crunchy. Cook this uncovered, otherwise the squash will tend to steam and get soggy. By leaving it uncovered, you can control the texture of the squash better and keep it a bit crispy even when cooked.
Here are some additional notes. I recommend using a combination of zucchini and patty pan squashes for this recipe. The corn kernels can come from a can (or frozen), but much better is to steam a couple of ears of fresh corn and then cut the kernels off the cobs. Yum. As for the soy beans, this recipe can also work with any other bean you want to use. I like to use black soy beans or black beans for the color contrast. If you are a fan of lima beans, then go for it and you will have a sort of succotash on steroids! Nothing does it for this recipe like fresh basil. I grow Thai basil in the garden and it’s heavenly.
Eat well, be well, live deliciously!
Saturday, July 9, 2011
Blue Ribbon Zucchini Relish
For nearly twenty years I have used my abundant garden zucchini to make relish. My zucchini relish has upstaged everything else at the barbecue on more than one occasion. When my children were young, I kept saying I wanted to enter my zucchini relish in the County Fair, but I never seemed to manage to do it. Finally, a few years ago, I actually did enter the relish and it won a blue ribbon (first place). This is the only thing I have entered in the County Fair. So here, for your delectable enjoyment, is the blue ribbon recipe. Read all the way to the end for advice about canning/preserving. It keeps in the refrigerator indefinitely, so you don’t have to boil it up in a canning vat if you have room in the fridge. This recipe makes about one quart. For larger quantities, simply multiply the ingredients.
Ingredients
2 packed cups grated zucchini (about 2 medium zucchini, approximately 2 inches across at thickest part and about 8 inches long)
1 large red pepper grated
1 large green pepper grated
½ onion is optional – read directions below about the onion (1 heaping tsp. onion granules can be substituted)
¾ c. white vinegar
½ c. maple syrup
2 tbsp. salt
2 tsp. cornstarch
1 tsp. celery seed
½ tsp. turmeric
¼ tsp. black pepper
Directions
First, let me say a word about the onion. Most zucchini relish recipes call for onion. I am a big fan of red pepper and I can’t eat onion (much as I like it) so I don’t use onion in my award-winning relish. I think it is a bit overbearing in the relish, anyway. If you love onion, then put some real live onion in this recipe. I go for the onion granules instead because they lend the onion flavor but are not as strong as the real deal.
That said, grate the zucchini and peppers (and onion if you choose). I use the grater blade on my Cuisinart for this task. Be sure to remove the core and seeds from the peppers. If you make a larger quantity and use large zucchini, be sure to remove seedy portions and use only the denser part of the squash.
Next put the vinegar into a pot that is large enough for all the ingredients. Add the dry ingredients to the vinegar (including the spices) and stir them in well, especially the cornstarch, so that there are no lumps. Then heat the mixture to a boil over medium heat stirring frequently to blend in the maple syrup and cornstarch. When the mixture has boiled and the maple syrup, salt, and cornstarch are clearly dissolved, add the grated vegetables and turn the heat down to a low simmer. Allow the relish to simmer for 30 minutes, uncovered, over very low heat. Stir it frequently.
Put the finished relish into a one-quart jar and store it in the refrigerator when cooled. The vegetables make a lot of juice, so use a slotted spoon to move the relish from the pot to the jar. Include only as much of the juice as you would like. I usually include all the juice, because it holds flavor secrets and I figure the relish can always be drained by using a slotted spoon to scoop it out of the jar later. You can choose how wet you want it to be. I think this relish tastes best when it has marinated for at least a month. As mentioned, it keeps very well in the refrigerator so I usually store it and wait a few weeks to open it up. Or you can preserve it by following the directions below.
To put this relish up in sealed jars as a preserve, fill each canning jar to within ½-inch of the top with relish, put a fresh and unused canning lid on it, and tighten it down with a ring. Place the jars of canned relish in a canning vat so that they are covered with water and boil them for 20 minutes. Then retighten the rings and allow to cool.
Great on veggie burgers, tofu burgers, and cheese sandwiches, this relish is also a dynamite addition to egg salad, deviled eggs, and potato salad. It makes a wonderful dip when combined with mayo.
Eat well, be well, live deliciously!
Ingredients
2 packed cups grated zucchini (about 2 medium zucchini, approximately 2 inches across at thickest part and about 8 inches long)
1 large red pepper grated
1 large green pepper grated
½ onion is optional – read directions below about the onion (1 heaping tsp. onion granules can be substituted)
¾ c. white vinegar
½ c. maple syrup
2 tbsp. salt
2 tsp. cornstarch
1 tsp. celery seed
½ tsp. turmeric
¼ tsp. black pepper
Directions
First, let me say a word about the onion. Most zucchini relish recipes call for onion. I am a big fan of red pepper and I can’t eat onion (much as I like it) so I don’t use onion in my award-winning relish. I think it is a bit overbearing in the relish, anyway. If you love onion, then put some real live onion in this recipe. I go for the onion granules instead because they lend the onion flavor but are not as strong as the real deal.
That said, grate the zucchini and peppers (and onion if you choose). I use the grater blade on my Cuisinart for this task. Be sure to remove the core and seeds from the peppers. If you make a larger quantity and use large zucchini, be sure to remove seedy portions and use only the denser part of the squash.
Next put the vinegar into a pot that is large enough for all the ingredients. Add the dry ingredients to the vinegar (including the spices) and stir them in well, especially the cornstarch, so that there are no lumps. Then heat the mixture to a boil over medium heat stirring frequently to blend in the maple syrup and cornstarch. When the mixture has boiled and the maple syrup, salt, and cornstarch are clearly dissolved, add the grated vegetables and turn the heat down to a low simmer. Allow the relish to simmer for 30 minutes, uncovered, over very low heat. Stir it frequently.
Put the finished relish into a one-quart jar and store it in the refrigerator when cooled. The vegetables make a lot of juice, so use a slotted spoon to move the relish from the pot to the jar. Include only as much of the juice as you would like. I usually include all the juice, because it holds flavor secrets and I figure the relish can always be drained by using a slotted spoon to scoop it out of the jar later. You can choose how wet you want it to be. I think this relish tastes best when it has marinated for at least a month. As mentioned, it keeps very well in the refrigerator so I usually store it and wait a few weeks to open it up. Or you can preserve it by following the directions below.
To put this relish up in sealed jars as a preserve, fill each canning jar to within ½-inch of the top with relish, put a fresh and unused canning lid on it, and tighten it down with a ring. Place the jars of canned relish in a canning vat so that they are covered with water and boil them for 20 minutes. Then retighten the rings and allow to cool.
Great on veggie burgers, tofu burgers, and cheese sandwiches, this relish is also a dynamite addition to egg salad, deviled eggs, and potato salad. It makes a wonderful dip when combined with mayo.
Eat well, be well, live deliciously!
Saturday, July 2, 2011
Spirit Water
For many years now I have made a big batch of what I call “spirit water” and set it out at my larger summer parties. Although it is nothing more than no-calorie flavored water, this refreshing cool drink is always a hit and people ask me what it has in it, even though the answer to that question is clearly visible in plain sight. Here is the recipe for the complete and best version. For smaller groups and less quantity, adjust accordingly. And even if you don’t have all the ingredients, try making it with whatever ones you have at hand. Note that this drink tastes best after sitting in the refrigerator for a few hours to allow the oils/flavors to permeate the water.
Ingredients
3 large sprigs of green basil
3 large sprigs of red basil
3 large sprigs of spearmint leaf
3 large sprigs of peppermint leaf
2 lemons
1 lime
1 orange
Water
Ice
Directions
Rinse and clean the leaves of the basils and mints so that no brown spots or bugs remain. I grow these basils and mints in my garden and so pick them fresh for this recipe. Slice the citrus fruit thinly (leave the skin on) and remove all seeds. Fill a pitcher with water and place the leaves and citrus into the water. Refrigerate the mixture for at least 3 hours to allow the water to pick up the flavors.
Be sure that you have plenty of ice on hand if you make this for a summer party that goes for a few hours. I freeze a couple of Jello-mold rings ahead of time to float in the water. It is always a challenge to keep the water sufficiently chilled because it goes so quickly that you have to keep refilling with more water that is not ice cold. Adding ice to it frequently keeps it really fresh.
When you are ready to serve the water, pour the water from the pitcher into a large punch bowl (with ladle) and add more water plus lots of ice. Replenish the water as needed. The flavors of the leaves and fruit will continue to permeate the water even as you refresh the punch bowl over time.
Note that this mixture will keep fairly well in the refrigerator for up to about a week. The citrus should be removed after a few days, when it starts to look soggy; but the leaves will last remarkably long. You can keep a pitcher going to enjoy for many days after the party.
Eat well, be well, live deliciously!
Ingredients
3 large sprigs of green basil
3 large sprigs of red basil
3 large sprigs of spearmint leaf
3 large sprigs of peppermint leaf
2 lemons
1 lime
1 orange
Water
Ice
Directions
Rinse and clean the leaves of the basils and mints so that no brown spots or bugs remain. I grow these basils and mints in my garden and so pick them fresh for this recipe. Slice the citrus fruit thinly (leave the skin on) and remove all seeds. Fill a pitcher with water and place the leaves and citrus into the water. Refrigerate the mixture for at least 3 hours to allow the water to pick up the flavors.
Be sure that you have plenty of ice on hand if you make this for a summer party that goes for a few hours. I freeze a couple of Jello-mold rings ahead of time to float in the water. It is always a challenge to keep the water sufficiently chilled because it goes so quickly that you have to keep refilling with more water that is not ice cold. Adding ice to it frequently keeps it really fresh.
When you are ready to serve the water, pour the water from the pitcher into a large punch bowl (with ladle) and add more water plus lots of ice. Replenish the water as needed. The flavors of the leaves and fruit will continue to permeate the water even as you refresh the punch bowl over time.
Note that this mixture will keep fairly well in the refrigerator for up to about a week. The citrus should be removed after a few days, when it starts to look soggy; but the leaves will last remarkably long. You can keep a pitcher going to enjoy for many days after the party.
Eat well, be well, live deliciously!
Saturday, June 18, 2011
Simply Delicious Basic Chili
This is a basic vegetarian chili recipe. I encourage you to be creative and add more to it, such as cilantro, corn, red peppers, nopales, grated carrots, or other vegetables. As usual, I don’t recommend making chili very spicy. Each person can decide how hot they want it and add chilis to their own plate. You will find this recipe very quick to make.
Ingredients
2 cans pre-cooked pinto beans (total of about 30 oz. of beans)
15 oz. (one can) diced tomatoes or two large chopped fresh tomatoes
6 oz. (one small can) tomato paste
1 green bell pepper chopped
½ c. onion chopped (or substitute 2 tsp. onion powder)
3 tbsp. olive oil
2 cloves garlic crushed
1 tbsp. chili powder
1 tsp. cumin
½ tsp. black pepper
salt to taste
grated cheese topping if desired
Directions
Chop the green bell pepper and onion, crush the garlic cloves, and sauté these together in the olive oil until just soft. Then mix in the tomatoes, tomato paste, and herbs/spices and allow to simmer on low temperature, covered, for 5 minutes.
You are welcome to cook your beans from scratch, but what a lot of work! This recipe tastes terrific with canned beans and they are easy. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run cold water over them until they stop making bubbles.
Add the beans to the chili in the pan/pot and cook on a low temperature until the beans are hot, about 5-7 minutes. You might have to add a few tablespoons of water to prevent the chili from sticking to the bottom of the pan. I usually cook this chili in my deep dish cast iron frying pan.
Try serving this chili with grated cheese sprinkled on top and homemade cornbread, guacamole, and coleslaw on the side.
Eat well, be well, live deliciously!
Ingredients
2 cans pre-cooked pinto beans (total of about 30 oz. of beans)
15 oz. (one can) diced tomatoes or two large chopped fresh tomatoes
6 oz. (one small can) tomato paste
1 green bell pepper chopped
½ c. onion chopped (or substitute 2 tsp. onion powder)
3 tbsp. olive oil
2 cloves garlic crushed
1 tbsp. chili powder
1 tsp. cumin
½ tsp. black pepper
salt to taste
grated cheese topping if desired
Directions
Chop the green bell pepper and onion, crush the garlic cloves, and sauté these together in the olive oil until just soft. Then mix in the tomatoes, tomato paste, and herbs/spices and allow to simmer on low temperature, covered, for 5 minutes.
You are welcome to cook your beans from scratch, but what a lot of work! This recipe tastes terrific with canned beans and they are easy. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run cold water over them until they stop making bubbles.
Add the beans to the chili in the pan/pot and cook on a low temperature until the beans are hot, about 5-7 minutes. You might have to add a few tablespoons of water to prevent the chili from sticking to the bottom of the pan. I usually cook this chili in my deep dish cast iron frying pan.
Try serving this chili with grated cheese sprinkled on top and homemade cornbread, guacamole, and coleslaw on the side.
Eat well, be well, live deliciously!
Tuesday, May 31, 2011
Classic "Baked" Beans (Quick and Easy)
The traditional way to make old-fashioned baked beans involves many hours of slow oven-baking. Honestly, I think this quick and easy version tastes pretty delicious without all the hard work. This recipe can be made quickly for hungry children just in the door from after-school activities; plus it is vegan (if you use a vegan Worcestershire sauce), gluten-free, and a high-protein meal.
Ingredients
15 oz. (one can) pre-cooked pinto beans or red beans
2 tbsp. barbecue sauce (use your favorite out of the jar)
1 tbsp. ketchup (use your favorite out of the jar)
1 tbsp. molasses
1 tbsp. olive oil
1 tsp. honey
1 tsp. Worcestershire sauce (see note below regarding vegan)
1 tsp. onion powder
Salt and black pepper to taste
Directions
If you want to soak your beans overnight and cook them from scratch, then go for it; but this recipe tastes terrific with canned beans and they are so much easier. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run water over them until they stop making bubbles. The human digestive system will produce gas from beans no matter what, but if you eat beans fairly often then you will experience less gas when you eat them. And if you rinse them before throwing them into the pot then you will reduce the gassiness even more.
Combine all the ingredients and warm the beans up on the stove until they are piping hot. Note that Worcestershire sauce usually has anchovies in it. If you prefer to keep the baked beans vegan, use a brand of Worcestershire sauce that says “vegan” on the label. There are a number of varieties and they can usually be found in the natural foods section of the grocery store or at a natural foods specialty store.
This recipe serves three people. Multiply for a larger amount.
Eat well, be well, live deliciously!
Ingredients
15 oz. (one can) pre-cooked pinto beans or red beans
2 tbsp. barbecue sauce (use your favorite out of the jar)
1 tbsp. ketchup (use your favorite out of the jar)
1 tbsp. molasses
1 tbsp. olive oil
1 tsp. honey
1 tsp. Worcestershire sauce (see note below regarding vegan)
1 tsp. onion powder
Salt and black pepper to taste
Directions
If you want to soak your beans overnight and cook them from scratch, then go for it; but this recipe tastes terrific with canned beans and they are so much easier. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run water over them until they stop making bubbles. The human digestive system will produce gas from beans no matter what, but if you eat beans fairly often then you will experience less gas when you eat them. And if you rinse them before throwing them into the pot then you will reduce the gassiness even more.
Combine all the ingredients and warm the beans up on the stove until they are piping hot. Note that Worcestershire sauce usually has anchovies in it. If you prefer to keep the baked beans vegan, use a brand of Worcestershire sauce that says “vegan” on the label. There are a number of varieties and they can usually be found in the natural foods section of the grocery store or at a natural foods specialty store.
This recipe serves three people. Multiply for a larger amount.
Eat well, be well, live deliciously!
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