Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts

Saturday, July 16, 2016

Chinese Green Beans #Recipe @PegCochran

In my never ending quest to make vegetables more exciting, I decided to try a recipe that claimed to duplicate the delicious green beans you get in a Chinese restaurant (why do other cultures make veggies taste so good when all we do is boil them and douse them in butter?)

I found a recipe which, needless to say, I adapted somewhat!  It was delicious and really very easy.  With green beans in great supply right now at farmer's markets and the grocery store, it's the perfect time to try this.




Ingredients:

Green beans (I bought enough for two people)
Vegetable oil or cooking spray (if you want to keep the calories low)
1 tsp. grated ginger (I used the jarred stuff--don't tell!)
1 garlic clove minced (ditto on the garlic--it makes weeknight meals so fast!)
2 TBL water
1 TBL soy sauce
1 tsp. cornstarch
1/2 tsp. sesame oil
1/4 tsp red pepper flakes or, I used 1/2 tsp. sirracha

Wash beans and trim ends.



Boil or steam your green beans.  I put them in boiling water for three minutes.  Then drain and plunge into cold water to stop the cooking.



Combine water, soy sauce, cornstarch, sesame oil and pepper or sirracha, whisk well and set aside.



Coat a skillet with oil or cooking spray.  Add ginger and garlic and saute for several seconds.   Add beans and saute for five minutes.







Add reserved water/soy mixture and cook, stirring, for 30 seconds.



Serve and enjoy!



Available now for pre-order!  Coming September 6!



On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.

Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .

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Saturday, August 16, 2014

GOT ZUCCHINI?

by Peg Cochran

 

 

 


Stuffed Zucchini Boats



This recipe came about because:
1) someone in the office gave me a GIANT zucchini from their garden 2) I had a few turkey sausages I wanted to use up and 3) I already had a jar of tomato sauce in the pantry.  I much prefer making my own tomato sauce, and rarely use the jarred variety but by cooking the sauce with the onions, garlic and sausage, the flavor is greatly enhanced.  If you have homemade sauce, you can probably skip simmering the mixture for the 15 minutes.  You will already have a great flavor.



I used three sausages because that’s what I had in the freezer—feel free to increase the quantity for a meatier dish.  And feel free to experiment--add chopped mushrooms or fresh herbs, use different sausages, top with Colby Jack cheese instead of mozzarella.  It's a great "clean out the fridge" recipe for anyone who has a garden blossoming with zucchini!



Someone in my office must have a small farm because the other day they brought in a garbage bag filled with green beans,  one of lettuce and another with more zucchini!  I am happy to help make good use of the fresh produce.





Ingredients:



1 tablespoon olive oil

1 extra large zucchini or several small, cut in half lengthwise

1 onion, chopped

1 garlic clove minced

3 turkey sausages

1 cup tomato sauce

1 cup shredded mozzarella cheese

Grated parmesan cheese



Cut zucchini(s) in half lengthwise and scoop out the interior flesh leaving a shell.  Chop scooped out zucchini bits and set aside.



If zucchini are very large, microwave on high for 1 to 3 minutes until zucchini begins to soften.  This will cut down on baking time.  If zucchini are small and very tender, this is probably not necessary.



Heat olive oil in sauté pan and add chopped onion and garlic.  Saute until onion begins to soften.  Add sausage links and cook, stirring, until sausage cooks.  Add chopped zucchini and cook, stirring, until zucchini begins to yield its fluid.  Pour off excess fluid if necessary.



Add tomato sauce and simmer over low heat for 15 minutes to meld flavors.  Spoon mixture into hollowed out zucchini shells and top with shredded mozzarella cheese and grated Parmesan.  Bake at 350 degrees for approximately 30 to 45 minutes until zucchini is tender.



Any leftover meat/sauce can be tossed with some pasta for a side dish.
 

 Saute onion, garlic and sausage




 Hollow out zucchini to create "boats."  I cut the zucchini in half horizontally as well 
because they were so big.


 Add tomato sauce and simmer.


 Put shells in baking dish sprayed with cooking spray.


 Top with grated cheese and Parmesan



Bake until zucchini is tender and cheese is melted.



 Serve with side of pasta if desired.   


Book three in my Gourmet De-Lite series.


Book two in my Lucille Series.

Visit me on my web site, Facebook page or @pegcochran.

Sunday, May 11, 2014

Welcome author Edith Maxwell with a Guest Post and Giveaway


To learn more ororder, click here.





We're in for a treat with our guest today. Edith Maxwell is a former organic farmer, and she is sharing a wonderfully fresh and healthy recipe with us as well as a special giveaway. (See more at the end of this post.)


Edith is also sharing news about her upcoming release, 'Til Dirt Do Us Part, the second entry in her Local Foods Mystery series. 

Now take it away, Edith!
                                           
~ Cleo

* * * 

I’m delighted to be a guest again on one of my favorite blogs. I was an organic farmer about twenty years ago for a few years, and I love immersing myself in that world again as I write the Local Foods Mystery series. The second book in the series, ‘Til Dirt Do Us Part, takes place in the fall. As it opens, Farmer Cam Flaherty is hosting a farm-to-table dinner under a big tent, with chef Jake Ericsson cooking up food from from her farm and several other farms to serve to eighty guests.





I was inspired by a local farm-to-table dinner that we attended when I was writing the book. As far as I know, unlike in my story, one of the Cider Hill Farm guests didn’t end up dead the next day! The chefs at our local Phat Cats Bistro, who made the meal, even gave me the recipe for their Sweet Potato Empanadas appetizer to include in ‘Til Dirt Do Us Part.

Fall is Brussels sprouts season. They are strange-looking plants in the field, waist-high stalks with the little heads hanging on like aliens.


Jake makes this dish for Cam in the last scene in the book, which will be out May 27 from Kensington Publishing. If you think you don’t like Brussels sprouts, you might change your mind after you fix this recipe. (The leaves are delicious, too, but that’s another recipe.)


Brussels Sprouts and Shallots
in White Wine Reduction
from Edith Maxwell

Serves six

Ingredients:

4 T fruity olive oil

1 T butter

12 large shallots, trimmed and cut in half lengthwise, about 3/4 lb

2 garlic bulbs, cloves peeled and left whole, about 40 cloves

2 1/2 lbs Brussels sprouts, trimmed

2 T chopped parsley

1 cup white wine (or red, if you prefer)

1 cup chicken stock

1 T Dijon mustard
Directions:

In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. 
Add the shallots and garlic, and saute until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.



Add the wine to deglaze the pan. Cook 5 more minutes, stirring occasionally.
Add the parsley and chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. 



Remove Brussels sprouts, add the mustard, and reduce liquid. 






Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.





To serve as a casserole, cook brown rice or couscous, spread it in an oven-proof serving dish, top with the finished  recipe, grate fresh Parmesan or Romano on top, and warm in the oven for fifteen minutes.




Author Edith Maxwell
Visit her online
 here.

About Edith...



Former organic farmer Edith Maxwell writes the Local Foods Mysteries about farmer Cam Flaherty, a Locavore Club, and locally sourced murder (Kensington Publishing). 'Til Dirt Do Us Part (May, 2014) includes rescue chickens along with murder and mayhem down on the farm.

Under the pseudonym Tace Baker, Edith writes the Speaking of Mystery series (Barking Rain Press), featuring Quaker linguistics professor Lauren Rousseau in small-town Massachusetts. Bluffing is Murder releases in November, 2014. Edith holds a PhD in linguistics and is a long-time Quaker.

She also writes award-winning short crime fiction, and blogs every weekday with five other New England cozy mystery writers at WickedCozyAuthors.com. A technical writer and fourth-generation Californian, she lives north of Boston with her beau, three cats, and an impressive array of garden statuary.

Edith is the mother of two adults sons, both excellent cooks, writers, and supporters of their mother's books, and one of whom is now a farmer and served as Edith's chicken consultant in 'Til Dirt Do Us Part.



(Twitter) @edithmaxwell






Congratulations to
Angie Young!

Angie is the winner of our
comment-to-win contest.
Angie will receive the first book in
 Edith's terrific Local Foods Mystery series,



And don't forget, the
second book in her series...





'Til Dirt Do Us Part,
will be out on May 27, and is
now available for pre-order.




Thanks again to Edith

 for joining us today and...




Happy Mother's 

Day!


Wednesday, November 28, 2012

Butternut Squash and Pistachios


From Avery Aames
I know Thanksgiving is over, but I still love fall vegetables, and a couple of weeks ago, our very own Sheila made a recipe called butternut squash pappardelle. It happened to be the same day that I thought about making butternut squash, using a recipe that I found in the latest edition of Cheese Culture Magazine (one of my favorites!!!). After seeing Sheila's recipe, I was convinced. I tweaked this recipe to suit my tastes. Everything needs tweaking, doesn't it?

Wow, did this squash turn out great. It's ugly, right? The gourd, itself. But the flesh is a beautiful orange. I mean, gorgeous.

I agree, this squash belongs in a meal, pre-Thanksgiving.

But wait.

Maybe you are a maverick. Maybe you aren't ready for red and green or blue. Maybe you're willing to shake up the colors on your plate from now through January 1st!!

Here's a great recipe for butternut squash that is like a warm salad. Delicious.

Note: This is not an easy squash or "gourd" to work with. It's hard to cut. Be careful. But the result is worth it.


The recipe requires one of my favorite cheeses. Parmesan.  I think I've said this before, but Parmesan is a perfect cheese. Firm with a bite. Salty. Adds flavor to so many things. Veggies, popcorn, spaghetti, etc., etc. Yum!!!


BUTTERNUT SQUASH, PARMESAN and PISTACHIOS

Ingredients:

1 butternut squash
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ cup pistachio nuts, shelled
¼ cup grated Parmesan cheese (artisan Pecorino)

Directions:

Heat the oven to 375 degrees. Cut the butternut squash in half and place on a baking sheet that has been drizzled with water. Bake the squash for about 35-40 minutes or until a fork slides in and out. (Tender). Set the squash aside until it’s cool (about 15 minutes).

When it’s cool, cut off the skin (not too hard now) then scoop out the seeds.

Now there are two ways to proceed:

1)    Cut the squash into bite-size pieces or…
2)    Leave in halves…it will probably break into chunks.

Either way…drizzle the squash the vinegar and oil. Season with salt.

If you chose to cut into bite-size pieces, toss the squash to incorporate the oil and vinegar. If you chose to leave as in halves…that’s it [picture upper left].


Arrange the squash on serving plates or serve as side dish and adorn with pistachios and top with Parmesan.

Delicious warm…also good cold the next day.


***************



The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

You can pre-order the book HERE. 

Click this link to watch the TRAILER

Click this link to read an EXCERPT.

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********