Monthly Archives: July 2015

Fresh New Potatoes and Peas

31 Friday Jul 2015

Posted by in Family Favorites, My Roots, Vegetarian

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Fresh New Potatoes and Peas were a summer treat on the Iowa farm.  My Mother would dig potatoes and shell peas from her large summer garden.  I cannot verify the origin of this recipe but Mom always said it had Dutch or Pennsylvania Dutch roots.

While I do not grow potatoes in my garden, I prepared with red potatoes from the grocery store and peas from my CSA weekly bounty.Fresh New Potatoes and Peas

This recipe can easily be prepared with frozen peas as well.  It’s a wonderful side dish with steak, hamburgers, or fish. My oldest daughter, Megan, suggested it would be great with a little Parmesan cheese.  I’ll be trying that next time!

FRESH NEW POTATOES AND PEAS

1 1/2 quarts new potatoes, peeled and cubed
2 cups new peas, cook until done
1 cup sweet cream
1 tablespoon butter
1 teaspoon salt
1/4 cup flour
1/2 cup grated carrots (optional)
salt and pepper

  • Cover potatoes, peas, and carrots with water and cook until tender. Drain.
  • Combine cream and flour until smooth. Add to potatoes and peas and add butter, salt and sugar.
  • Cook and stir over medium-low heat until thickened.

Roasted Kohlrabi and Beets…Really!

24 Friday Jul 2015

Posted by in Vegan, Vegetarian

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This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

  • Preheat oven to 400 degrees Fahrenheit
  • Line large baking sheet with parchment paper or generously grease with olive oil.
  • Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
  • Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.

Cherry Crumble Coffee Cake

17 Friday Jul 2015

Posted by in New Favorite

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Sour cherries in coffee cake sounded perfect given the wonderful frozen pie cherries in my freezer.  I did not have a recipe for a cherry coffee cake but was delighted to find this recipe.  Perfect for a Sunday brunch and perhaps leftover for breakfast during the week.

 

CHERRY CRUMBLE COFFEE CAKE

TOPPING

2 ounces (4 tablespoons) unsalted butter, melted
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

CAKE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
  •  Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with a spatula.
  • Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. (Note from Cathy:  My oven tends to bake hot so about 50 minutes worked for me). Let cool before serving.

 

Recipe from Martha Stewart

Cruciferous Salad with Spicy Peanut Dressing

08 Wednesday Jul 2015

Posted by in Gluten Free, New Favorite, Vegan, Vegetarian

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Trader’s Joe’s finally came to Denver last year and what fun we’ve had exploring their many wonderful products.  During one of my trips, they were tasting their Cruciferous Crunch Salad with mixed nuts and Spicy Peanut Vinaigrette.  Yummy in the tummy!

trader-joes-cruciferous-crunch-collection

The recipe is so simple, it doesn’t need one.  Chop the contents of the salad mix. Chop about 1 cup of mixed nuts (or nuts of your choice), and top with Trader Joe’s Asian Style Spicy Peanut Vinaigrette dressing. Toss and serve immediately.

It’s simple, delicious, and good for you.  What’s not to like?

Patriotic Brownie Fruit Dessert…Gluten Free or Not

01 Wednesday Jul 2015

Posted by in Gluten Free, Holidays, New Traditions

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Krusteaz’s Double Chocolate Gluten-Free Brownie mix is an absolute favorite of mine, first discovered at Costco many moons ago.  It’s delicious and even lovers of gluten will love them.

This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base.  This recipe can easily be cut in half and baked in a round or square pan.

The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.

PATRIOTIC BROWNIE FRUIT DESSERT

2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly

  • Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
  • Beat together softened cream cheese, sugar and vanilla until smooth.
  • Spread mixture over cooled, baked brownies.
  • Top with berries.
  • Still jelly until smooth and brush over berries
  • Refrigerate dessert until ready to serve.