Monday, June 29, 2015

Boozy Mizuna-Peach Salad

Early season farm shares are greens, greens, and more greens.  Mizuna seems to be the one my CSA prefers.  So, today for lunch we are going to have a tasty, green treat.

2 cups mizuna
3 Tbsp. feta
1/2 peach, pitted and sliced
2 oz. thinly shaved smoked ham, chopped.
Pepper to Finish

1/2 Tbsp. Evan Williams Honey Bourbon
1 Tbsp. Rigoni di Asiago Fiordifrutta Organic Apricot Spread
  1. Mix your dressing up.  Any honey bourbon will do, but make sure you use an apricot spread rather than jam or jelly.  I like this particular brand because it is more fruit than sugar.  As you all know, I could care less if it's organic-this one just happens to be.
  2. In your salad spinner, thoroughly wash your mizuna, and dry. 
  3. Remove end stems, and tear up into bite size pieces and toss into your medium-sized bowl
  4. Wash and dry your peach, pit it, and slice.  Add to salad.
  5. Cut ham and add. I'm using Wegman's brand today.
  6. Sprinkle with feta and flowers.  
  7. Drizzle with dressing.

Approx. 265 calories for the bowl.

Friday, June 26, 2015

Kohlrabi Slaw

This super pretty, sweet & tangy slaw is a wonderful way to make your good ol'boys and you super happy. Tastes like you're being bad, but even with all of that honey, you're not!

3 Tbsp plain, Greek yogurt, 0% fat
1 Tbsp. apple cider vinegar
3 Tbsp. honey
a dusting of garlic salt
black pepper to taste
Combine in serial bowl and "whisk" with fork

8 oz. Kohlrabi, peeled, sliced thin on a mandolin, and cut into strips
1/2 oz (about 3 stalks) green onion, chopped
2 oz. carrot, chopped
3 oz. red cabbage, shredded
  1. Mix dressing ingredients.
  2. Mix salad ingredients, then add dressing. Toss.
  3. Seen garnished here with nasturtium petals, but lily petals would work just as well.
  4. Serve same day.
For a crunchier salad, you can totally cube up that kohlrabi.  You'll want to use your Santoku knife if you have one.

Serves 4, 83 calories a serving

Wednesday, June 24, 2015

Vegan Mocha Crazy Cake

So, Crazy Cake (Called Wacky Cake as well) should be something in everyone's repertoire.  It is commonly believed that it originated during WWII rationing, but many Americans will tell you it comes from the Great Depression.  In reality, this is just one of those times that we didn't keep very good records, but both are likely scenarios.

On top of being vegan, it's super simple and quick. And wonderful.  Seriously. Amaze your friends, screw with your significant other, horrify your children.

Here's the base:

1 1/2 cups all purpose flour
1 cup granulated sugar
3 Tbsp. bakers cocoa
1 tsp. baking soda
1 tsp salt
1/2 cup oil
1 Tbsp. vinegar
1 tsp. vanilla
1 cup cold water

Today, I'm using the following

-unbleached, all-purpose flour
-coconut oil
-vanilla bean paste
-and extra strong cold coffee for a lightly mocha taste
  1. Preheat oven to 350F.
  2. Mix the dry goods. 
  3. Mix the wet goods.  
  4. Combine. Beat smooth.  
  5. Pour into greased 8x8 or 9x9 cake pan.
  6. Bake for about 30 min, until toothpick comes out clean.
Pictured here with strawberries and my Strawberry-Ginger Compote.

Makes 9 servings at 291 calories a serving.

Tuesday, June 23, 2015

Strawberry-Ginger Compote

Summer is here, and so are strawberries! Yum yum!

Compotes are a wonderful thing.  They can be used on the things we want, for a very small set of additional calories, unlike the other things that taste good. Served warm or cold, this beauty is perfect for waffles, pancakes, french toast, biscuits, and so on and so forth.

13 oz. strawberries, diced large
2 1/2 Tbsp. Confectioner's Sugar
1 thumb sized root of ginger, peeled and grated
  1. Combine everything over medium heat.  No juice needed, as the strawberries will provide it as they cook down.  
  2. Stir often. Bring to a simmer, and cook down until halved. 
  3. Once you have achieved the simmer, you can stir less, giving it a stir when you check on it every few minutes. 
  4. As it cooks down, you will need to reduce heat to maintain simmer.
  5. Store in air tight, sterilized container and it will keep the the fridge 1-2 weeks.
Makes just shy of 3 cups. 1/4 cup serving has approx. 20 calories.

Saturday, June 13, 2015

Rustic Rhubarb Tarts

One of the things I got in my farm share was a big ol' bunch of rhubarb.  I looooove rhubarb.  It grew dang near wild where I grew up.  But, I wanted to try something more special than a simple strawberry rhubarb pie.

I made one with almonds and one without, since some members of my family are less fond of almond than I am. And Oh. Em. Gee.

2 cups all-purpose, unbleached flour, sifted
2/3 cup unsalted butter, diced and cold
1/4 cup ice tea, un-sweet
1/4 tsp salt

1 bunch rhubarb, cut into bite size pieces
6 Tbsp light brown sugar
1 Tbsp vanilla bean paste
1 Tbsp apricot preserves
1 can almond pastry filling.
  1. In a medium mixing bowl, combine brown sugar, preserves, and vanilla until pasty.  Toss rhubarb in and stir until fabulously coated.  Leave out to marinate.
  2. In a large mixing bowl, combine flour and salt.  Then add in butter.  Mix with your fingers until sand-go past the stage that you would want for a crumble.
  3. Pull out two squares of tin foil, about the size of a salad plate.
  4. Add tea to flour, and quickly mix together and then hand form into two balls.  
  5. Place each ball on a piece of foil.  Form a rectangle, and then loosely wrap, and refrigerate for an hour.
  6. About 40 minutes into the hour, preheat your oven to 400F, and find your large baking sheet. Cover with parchment.
  7. Hour is up, pull out tarts, and quickly pat into rectangles on the parchment.  Prick holes with form all over bottoms.  
  8. Bake 15 minutes.
  9. Remove.  
  10. Smear one tart with almond filling, then arrange rhubarb on top. You can leave the other tart bare and arrange the rhubarb on it, or also smear with almond filling.  
  11. Sprinkle equal parts of the remaining vanilla sugar mix on top.  
  12. Bake 10-15 minutes until golden.  
  13. Let cool before serving.

Tuesday, June 9, 2015

Garlic-Sage Tilapia

I am not excessively fond of tilapia, so when I find something that works, I always go for it. As long as the sage is blooming, this is my new go-to.

4oz. tilapia filet (I use Wegman's pre-frozen bags of fish)
1/2 Tbsp. soy sauce
1/2 tsp minced garlic
4-5 sage leaves
black pepper
about 1 tsp coconut oil
  1. Preheat convection oven to 350F.  Turn down to 325 when ready.
  2. Take a piece of foil and rub coconut oil into it.  This will help the fish not stick, without relying on a spray can.
  3. Take your tilapia filet and place in center.  
  4. Drizzle with soy sauce, then garlic.  
  5. Arrange sage on top, and finish with black pepper to taste.
  6. Wrap loosely, making a  dish of it first, and then  sealing all edges.
  7. Bake for about 15-20 minutes depending on thickness of filet until it flakes.
Approx. 124 calories

Seen here with a simple spinach salad.
1 cup spinach 5 homegrown pansy heads
The flowers of 1 stem of sage
black pepper
1 Tbsp. Wegmans Organic Pom-Blueberry Dressing

Whole meal= About 187 calories.

Monday, June 8, 2015

Sage Flowers and Eggs

Easy peasy 1-2-3sie breakfast. Sage flowers, like the plant, are edible. And wonderful.  It's the savory of sage and the sweet of nectar all in one.  If you're growing sage, you must try the flowers on eggs, in salads, or with fish.  It's a wonderful, flavorful, and beautiful garnish.

1 cup strawberries
1/2 cup blueberries
1 egg
The flowers from one sage stem
Salt and pepper to taste

  1. I microwave my eggs when I'm in a hurry in the morning.  This one was done for about 40 seconds and is perfect. 
  2. Add the salt and pepper before microwaving. 
  3. Flowers after.

Approx. 168 calories.