All posts by Patron

Swiss Chard with Lemon and Ginger

I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.

1 tablespoon olive oil
1 red onion chopped
1 tablespoon finely chopped ginger
1 bunch rainbow chard, trimmed, washed, and chopped into 1-inch strips
Juice and zest of 1/2 lemon
1 tablespoon coconut aminos or gluten-free tamari
Salt to taste

Add the oil to a medium hot pan and saute the onion for 3 minutes, or until it’s soft and translucent.

Add in the ginger and saute for another minute. Then add the chard. Let the chard wilt down before adding the lemon and coconut aminos. Do a taste test and add a little salt if needed.

Toss together and serve hot.

Ginger is one of the most powerful anti-inflammatory agents in the plant world. It is used to relieve the symptoms of arthritis and osteoporosis and has also been shown to decrease muscle pain and soothe stomach aches, nausea, and flatulence. A fun fact you may enjoy is that ginger has been celebrated as an aphrodisiac for centuries.

From Best Green Eats Ever by Katrine Van Wyk, Countryman Press 2015.

Creamy Cauliflower and Ham Chowder

For optimum flavor in this chunky cream-based soup, be sure to finely dice the ham.

1 T. butter
1 C. chopped onions
1 garlic clove, minced
1 C. water
1 lb. fresh or frozen cauliflower, coarsely chopped
2 (10 1/2 oz.) cans chicken broth
2 C. (2 medium) cubed peeled potatoes
1 C. finely diced cooked ham
1 C. half-and-half
1/4 C. chopped fresh chives (optional)
1/4 t. pepper
1/4 t. nutmeg
2 T. flour–instead of the flour I add more potato (1-2) and more cauliflower-then I use my immersion blender to blend some of the soup to thicken.

Melt butter in Dutch oven or large saucepan over medium heat. Add onions and garlic; cook until tender. Add water, cauliflower, chicken broth and potatoes. Heat to boiling. Reduce heat; simmer 15 minutes or until vegetables are tender. Stir in ham, 1/2 cup of the half-and-half, chives, pepper and nutmeg. In small bowl, combine remaining half-and half with the flour; blend well. Slowly stir into soup; cook and stir until slightly thickened and bubbly. 8 (1 1/4-cup) servings.

Nutritional Information per 1 1/4 cups (with regular half-and-half)

Calories 150
Protein 8 grams
Carbohydrate 13 grams
Dietary Fiber 2 grams
Polyunsat. 1 gram
Saturated 3 grams
Cholesterol 19 mg
Sodium 530 mg
Potassium 520 mg

Dietary Exchanges: 1 starch 1 lean meat 1 fat

I like to cook extra potatoes and cauliflower and puree them to thicken the chowder.

I use Land o’ Lakes no-fat half and half instead of regular. It has 10 calories/tablespoon of fat and tastes great!

Armenian Cracker Bread

Armenian Cracker Bread
Note: easy and unusual homemade crackers keep for weeks in a sealed containerWould go well with hummus or soup.  Try it with different toppings.

1 cup water (105-115 degrees)
1 – ¼ ounce package dry yeast
1 tsp. sugar

¼ cup (½ stick unsalted butter, melted and cooled to lukewarm
1 ½ tsp. salt
1 cup whole wheat flour
1 ½ – 2 cups unbleached flour, divided
¼ cup milk

Topping Variations – seeded
1 tablespoon coarse salt
1 tablespoon sesame seeds or poppy seeds

Parmesan Oregano
½ cup freshly grated parmesan cheese
½ tsp. dried oregano

Cinnamon sugar:
1 tsp. ground cinnamon
¼ cup sugar
¼ tsp. ground nutmeg

Pour water into large bowl. Sprinkle yeast and sugar over water. Stir with fork to dissolve yeast. Let stand 5 minutes until mixture is slightly bubbly. Add melted butter, salt, whole wheat flour, and 1 cup of the unleached flour and beat until smooth. Add enough of the remaining ½ – 1 cup flour to form a stiff dough. Turn dough out into lightly floured surface and knead 8-10 minutes, or until dough is smooth and elastic. Add additional flour as needed to prevent sticking. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 1 hour.

Heat oven to 350 degrees. Punch down dough and divide into 4 equal pieces. Using floured rolling pin, roll 1 piece into a 10×14” rectangle. Transfer to baking sheet and brush with milk. Select topping Variation and sprinkle over dough. Repeat with remaining pieces of dough.

Bake 20 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove and cool on rack. Serve bread whole, breaking off individual pieces.

Contributed by Dot

Chilly Chocolate Pie

Chilly Chocolate Pie
submitted by Pat

1 pkg. instant vanilla pudding
1 pkg. instant chocolate pudding
1-1/2 cups milk
2-1/2 to 3 cups softened vanilla ice cream (if you use 3 cups – your pie will be creamier)

Blend puddings and milk for one minute with mixer. Mix in ice cream. Pour into a favorite baked pie crust and chill for at least several hours. Serve with dollops of whipped cream and shaved chocolate (if you want to get fancy).

This recipe was clipped from the Boston Globe newspaper around 1970.

Makeover Cauliflower Soup

Makeover Cauliflower Soup
(From Taste of Home Magazine)

2 ribs celery, chopped
1 small onion, chopped
1 medium carrot, chopped
2 Tablespoons butter
1 large head cauliflower (2 pounds), broken into small florets
6 cups reduced-sodium chicken broth or vegetable broth
½ cup all purpose flour
2 cups 2% milk (I use whatever I have in the house usually 1%)
¾ cup fat-free half and half (I find that a smaller amount of regular half and half works better, it doesn’t separate as the fat-free does)
1 TBLS minced parsley
1tsp salt
1 tsp dill weed
¼ tsp pepper

• In a Dutch oven, sauté celery, onion and carrot in butter 3-5 minutes or until crisp tender (not browned). Stir in cauliflower and broth. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes until tender. Cool slightly.
• In a blender or with a hand held blender process vegetable mixture until smooth (do in batches if using regular blender) Leave some pieces of cauliflower if you want a chunky soup. Return all to pan. Heat over medium heat.
• In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in half and half, parsley, salt, dill weed and pepper. Heat through.
• Yield- 11 servings (2 ¾ quarts). This makes a large pot of soup, if you don’t want that much cut down the ingredients as needed; exact measurements are not really needed. I just make sure the cauliflower is covered with the broth. This soup does not freeze well with the milk and cream.
• Nutrition facts: 1 cup equals 106 calories, 3 grams fat, 9 mg cholesterol, 641 mg sodium, 14 g carbohydrates, 3 gm fiber, 6 gm protein. Diabetic Exchanges: 1 vegetable, ½ starches, ½ fat.

Chocolate Cherry Cookies

This is my favorite Holiday cookie recipe –
I got it from Better Homes and Gardens magazine many years ago.

11/2 cups all-purpose flour 1/2 cup butter, softened
1/2 cup unsweetened cocoa powder 1 cup sugar
1/4 tsp. salt 1 egg
1/4 tsp. baking powder 1 1/2 tsps. vanilla
1/4 tsp. baking soda 1 10 oz. jar maraschino cherries (48 cherries)
1 6-oz. pkg. semisweet chocolate bits 1/2 cup sweetened condensed milk

Drain the cherries on paper towels, reserving the juice.
In a large bowl, stir together flour, cocoa powder, salt, baking powder, and soda.
In mixer bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla, beat well. Gradually add dry ingredients to creamed mixture, beat until well blended.
Shape dough into 48 1-inch balls, place on ungreased cookie sheets. Press down center of dough with thumb (I use a 1/4 tsp. measuring spoon) and place a drained cherry in the center of each cookie.

To make the frosting, in a small sauce pan combine chocolate bits and the condensed milk, heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1/2 to 1 tsp. of the frosting over each cherry, spreading to cover the cherry. If too thick to spread use more cherry juice. Reheat if frosting cools too much to spread.
Bake in a 350 degree oven about 10 minutes. Remove to wire rack and cool. Makes 48 cookies.

Submitted by Lyn

recipe for Lemon Sponge Pie

Lemon Sponge Pie

1/4 cup melted butter 1 cup sugar
3 T. flour 3 slightly beaten egg yolks
3 T. lemon juice 1 1/2 cups milk
3 stiffly beaten egg whites 1 pie crust
deep pie dish, if you have one.

Blend butter with sugar and flour. Add egg yolks, lemon juice, and milk. Fold in egg whites.
Pour into a 9″ pastry lined pie plate. Bake in very hot oven (450) for 8 minutes, then in a slow oven (325) for 25 minutes.

How do I add other book recommendations for August

Not a story but a question on how to provide a comment for August on other books on Vegetables.

I wanted to recommend two cookbooks from the owner of Earthbound Farm Organic. The book titles both by Myra Goodman are “Food to Live By” and “The Earth-Bound Cook”. She and her husband own Earthbound Farm Organic in California. The first book I originally checked out from the library and bought it and then Amazon recommended the second when it was published.
Not all the recipes are for vegetables. One of my favorite to take to a pot luck in the summer is the Corn and Black Bean Salad.