Vegetable

Oh how I love the ruby colored gem of late summer.  So beautiful and good for you too.  There is no better way to savor them than pickling.  Having no canning experience I opted for an incredibly simple method.  They are sweet, flavorful and active prep is only about one hour.

If you love beets you’re going to be hooked on these beauties! 

EASY PICKLED BEETS (1 Quart)

• 2 bunches small beets – ends trimmed and scrubbed
• 4 small onions – sliced and separate rings
• ½ cup liquid from boiled beets
• ½ cup white vinegar
• ½ cup honey – go local!
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon cloves

Bring beets and enough water to cover to a boil over high heat.  Reduce to medium and continue to boil for 45 minutes.  With 5 minutes remaining on beets add onion slices.  Drain beets and onions, reserving ½ cup of the liquid, set aside.

While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and bring to a boil.

Peel beets (this should be easy once they are cooled), and slice.  Add sliced beets and onions to a Mason jar, or air tight container of your choosing.  Cover beets with boiled liquid, cover, and refrigerate at least 24 hours before eating.  I prefer them after about 72 hours.  

Sweet corn is one of my ultimate favorite summer treats.  This recipe takes corn from day to night in a hurry!!!  This has to be one of the quickest, easiest ways to get a summer dinner on the table.  I thought it would be tasty, but it was actually pretty awesome (and good looking too).  Load it up as much or as little as you want.  As far as I’m concerned hot sauce is required, but you could leave it off if you want, just don’t tell me about it. 

Please let me know if you have any more suggestions for this loaded corncoction.

CONFETTI CORN

• sweet corn – cooked
• Greek yogurt
• lemon or lime wedge
• red onion - diced
• hot sauce – I’m a Cholula girl, always have been, always will be
• s&p

In a shallow dish, or plate, add a little yogurt.  Roll hot corn in yogurt then add any toppings you wish.  Mmmm....

Inspired by Grandma Tank this was an incredibly simple side.  The aromas are intoxicating and transport you instantly to some place far more exotic.  Transforming the humble cabbage into something fit for company.  Serve along side any protein for a wonderful complete meal. 

CURRIED CABBAGE (SERVES 4 AS A SIDE)

• ½ teaspoon extra-virgin olive oil
• ½ pound green cabbage - coarsely chopped
• 1 green onion - sliced
• ½ teaspoon curry powder - to taste
• 1 teaspoon pastured butter
• S&P to taste

Add EVOO to a large skillet over medium heat.  Once hot, add cabbage and stir occasionally until wilted, and tender.  Stir in green onion curry powder and butter until well combined.  Serve immediately.

I've often perused Gourmet Magazine recipes, looked at the gorgeous photos, but rarely do I see one that is actually approachable for me.  This one leapt from the pages of Gourmet and into my heart!  I will be serving this over raw cabbage in the VERY near future.

OASIS CAROT SALAD ADAPTED FROM GOURMET MAGAZINE (SERVES 4)

INGREDIENTS

• 1 pound carrots - sliced crosswise ¼ inch thick
• 2 tablespoons copped onion, rinsed and drained
• 1 garlic clove - chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped flat-leaf parsley

DIRECTIONS

Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes.  Drain, then rinse under cold water until cool.  Drain well. 

Meanwhile, pulse onion and garlic with oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very finely chopped.  Toss with carrots and chill at least 3 hours.

Just before serving, toss salad with cilantro, parsley, and salt to taste.

NOTE: Salad can be chilled up to 24 hours.  Add herbs just before serving.

STUFFED SPUDS (SERVES 2)

This is a satisfying vegetarian (if you eat dairy) meal.  Hearty enough for a chilly fall day. 

INGREDIENTS

• 1 Tbsp. Olive oil
• 1 C Carrot - diced (about 3 carrots)
• 1 C White onion - chopped
• 2 C Button mushrooms - sliced
• 1-1/2 C Frozen peas 
• 1 Tbsp. Salt-free seasoning blend
• 6 Potatoes - about 3" in length, clean, remove eyes, and poke several small holes
• 14.5 oz. Can cream of mushroom soup - I only used about ¾ of a can.  You will need to make that determination based on how soupy you want the consistency. 
• Sharp cheddar cheese

DIRECTIONS

Heat olive oil in fry pan on medium heat.  Once the oil is hot, about 4 minutes, add carrots and stir occasionally for 5 minutes.  Add onion, mushrooms, peas, and seasoning blend and continue to cook for about 10 minutes, until the onions are translucent.  While the veggies are cooking begin to cook the potatoes.  Place on a plate and microwave on high for 5 minutes.  Turn them and cook for about 7 more minutes.  Continue to cook if they are not fork tender.  Once the onions are translucent, and veggies are tender, add the soup and continue to cook until heated through.  Then, split each potato down the middle, and place the halves in the bottom of individual bowls.  Top with veggie mixture and garnish with sharp cheddar cheese. 

NOTES

We used 3 Yukon, and 3 Red Skin potatoes just to be crazy.  For a salt-free seasoning blend I am in love with Trader Joe's® 21 Season Salute.  There is just enough kick to it, if you're into a little spicy.  If the soup is too thick for your liking, thin it with a little milk.

SOUTHWESTERN STUFFED GREEN PEPPERS (SERVES 4)

These are so great to make in the fall, when things are starting to cool down, and you want a hearty, comforting meal.  This is a twist on the standard stuffed green peppers that I love as well.  Once you get the hang of it there are tons of possibilities to change things up.  Enjoy!

INGREDIENTS (SERVES 4)

FOR FILLING

• 1 lb Grass-fed beef, or buffalo
• ½ C Onion - chopped
• 2 Tsp Cumin
• 1 Tsp Garlic
• 1 ½ C Cooked brown rice
• 1 15 oz Can organic black beans - drained
• 4 Green peppers - cleaned with bottoms cut for sitting flat

FOR SAUCE

• 1- 28 oz Can organic diced tomatoes
• 1- 15 oz Can organic tomato sauce
• Dash of hot sauce (I love Cholula® - and use a LOT more than a dash)

GARNISH

• Avocado
• Red onion - chopped
• Cheddar cheese

DIRECTIONS

Brown grass-fed beef with onion, cumin, garlic in a medium skillet.  While browning the beef, mix together the diced tomatoes, tomato sauce, and hot sauce in a separate bowl.  Once the beef is browned, drain, and add to beef mixture, rice, and black beans. Mix to distribute ingredients evenly.  Fill green pepper cups with the beef/rice mixture.  Make sure to pack the filling in there with the back of a spoon.  Once the peppers are filled, place a thin layer of the tomato mixture into the bottom of a sauce pan.  The pan should be just large enough to hold all the peppers.  Put the filled peppers into the sauce pan.  Ladle in the tomato sauce in the open spaces the peppers create in the pan.  Fill the pan until the green peppers are about ½" above the mixture.  Cover the pan.  Cook on medium-low heat for approx. 50 min.  Remove from pan, ladle tomato sauce over the portion, garnish.

NOTES:

When I trim the bottom of the green peppers I use a small portion of it inside the bottom of the pepper to ensure the filling will not escape through any holes created by the trimming.  Also, any green pepper that was trimmed, I chop up and throw that in the pan to be browned with the beef, and onions.  This meal could be made vegan easily, by subtracting the meat and subbing with more rice, or soy meat substitute.  These are great the next day so make extra for lunch the next day. 

Heirloom tomatoes are one of my favorite late summer treats.  I have often wondered what makes them 'heirloom'?

So here is a simple explanation.  Heirloom plants grow from seeds developed pre-1951 and pollinated by things occurring in nature, insects, birds, winds, etc.  1951 was the first year that people began hybridization, which explains the date.  Hybridization occurs when the pollen from one plant is used to pollinate an entirely different species or variety.  If seeds are harvested from these resulting plants they typically will not grow.  Where as with heirloom seeds the seeds harvested will result in plants just like the parents.

Personally, I would love to see more heirloom varieties on the market.  The tomatoes are incredible if you haven't yet tried them.  Grow your own, or cough up the $5 or so a pound price they fetch.  Who cares about the price...they are awesome!  They are so meaty and delicious you can save your money on the bacon and just have a L&T sandwich!