Well, I thought I’d start out with a shot of our raised bed SQFT garden. It’s been great this year. We have green ice lettuce, arugula, mesculin, spinach, and chard in the first box, four bell peppers (green, lemon (got one so far and 3 babies are growing), orange and tiny red), broccoli rabe, italian eggplant and a penthouse of nantes carrots in the second, lemon cukes (have two babies), burpless cukes (have 3 teenagers and 2 babies), bush beans, peas, acorn squash and zucchini (has female flowers just now) in the third bed, and the fourth bed is 12″ deep for the tomatoes…we have Brandywine (the Princess), Sweet 100, Green Zebra, Red Pear, Bush Goliath and Oregon Spring that has already produced a tom! I was replanting a Bush Goliath in May….I broke it in half. I stuck BOTH pieces in the bed and BOTH have flowers and seem to be very healthy. I hope the weather gets warm again. I’ve been sleeping under a sheet, blanket, bedspread and quilt the last few nights!

Here we go to the goodies. I made this chutney…just made it up with some help from my new favorite cookbook. I love Irish cooking and got this book on recommendation from another great cook, AND if you can find a 40% off coupon…it is well worth it. The onion jam recipe is a wonder. It reads like a novel, and if I ever get back to Ireland, I WILL go there.

CHERRY ONION SWEET AND SAVORY CHUTNEY

1 1/2 C fresh pitted dark, sweet cherries, quartered
1 1/2 C combination of chopped onion (I used red, white, yellow and walla walla)
2 T ghee
3 spicy garlic cloves, peeled and minced
1/4 – 1/2 tsp sea salt (to taste)
1/4 – 1/2 tsp freshly ground black pepper
2 tsp light brown sugar (you need to judge if you need more or less sugar according to the sweetness of the cherries and the onions)
1/4-1/2 tsp Chinese 5 spice seasoning (I make my own)
a good pinch of chili powder
1 – 2 T balsamic vinegar 1/2 dark and 1/2 white (to taste, I used 1 T total)

Makes about 1 1/2 C

Saute onion and garlic in ghee in a heavy skillet for about 15 minutes (you just want them translucent), add cherries and spices and vinegar and simmer uncovered for 10 minutes. Cover and turn down to low and cook for another 10 minutes. If the chutney is “tight” turn off, if not, let simmer uncovered for another few minutes until liquid is absorbed.
Put mixture hot into 1 C, sterile canning jars and screw the sterile lids on. Let sit until cool and keep in a cool pantry (60 degrees or less). You may want to refrigerate after opening. Especially if you live in a hot climate. Or you can just do a waterbath canning on this and keep it in your pantry. Let this mellow in your pantry for a few weeks. I made this the 5th and it tastes so much better today (the 19th).

These nuts are very, very addicting. I absolutely love them. I use the seasonings for other things too, like stir fry and sometimes rice. I just sent my Sweetie off with a batch of them to a Permaculture emersion course in the Northern Cascades. They are nice to have on hand if you have an impromptu party for snacks.

Elizabeth’s Spice Roasted Almonds adapted from pen and fork

Adapted from Elizabeth Leite

Makes 3 cups

3 cups raw almonds
1 egg white
1 tablespoon brown sugar
1 teaspoon Thai dried red pepper or those little packets you get with a pizza
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons soy sauce (I use Chay Vegetarian Seasoning Sauce)
1 1/2 teaspoon coarse flake sea salt (or kosher salt)

Heat the oven to 300° F. Spread the almonds in a single layer on a parchment lined baking sheet.

Roast for 15-20* minutes. Remove from oven (leave oven on) and cool for 10 minutes on a cookie rack. You want a nice cooked smell to the almonds. My cookie rack folds and is more like a “cookie screen”. I wish I could find another one like it!

Using a spice grinder or a mortar and pestle, grind the red pepper, fennel and coriander until crushed and fragrant but not powder.

Whisk the egg white until frothy and then whisk in the remaining ingredients (brown sugar through salt).

Fold in the cooled nuts and toss until evenly coated.

Spread the nuts on the baking sheet and return to oven for 15-25* minutes, stirring once halfway through. The nuts are done when the egg white is dry to the touch and the nuts smell toasted. Remember, the almonds will continue to cook after taking them out of the oven.

Cool completely on the cookie rack. Store in an airtight container.

*This all depends on how your oven works. My oven is really bad and I have to adjust everything. You want the nuts to be really toasted but not burned. The initial baking would be a nice light toast to the almonds. The second baking would be REALLY tossed and toasted so the spices really stand out and the almonds are really fragrant.

Golden Beet Stir Fry

Serves 4-6

The Stir Fry:
3 golden beets, peeled and chopped
4-6 garlic scapes chopped in 1 1/2″ pieces or 3-4 cloves garlic diced (or a combination)
1 C chopped shallot or onion or a mixture of both
1/2 Korean squash, peeled and sliced and quartered (you could use another type of zucchini or bell pepper would work here, too)
1 C sliced mushrooms (use either white, crimini or some reconstituted dried like tree ear)
1 tsp grated fresh ginger (the best thing to use is a really good garlic press)
4 C washed and torn or cut beet leaves
2 C washed and torn or cut napa cabbage
1/4 C lemon grass cut into 1″ pieces
since I have it growing like a weed in my yard, 1/2 C arugula (or some other spicy green-you could use scallion tops-but this is optional)
1-2 T peanut oil

4 C cooked rice

The Sauce:
1/2 C “Better Than Bouillion Vegetarian Base” broth (made up 1/2 tsp base in 1/2 C hot water)
1 tsp soy sauce (I use Chay Vegetable Seasoning Sauce)
1 T corn starch
1/4 tsp ginger powder
1/4 tsp garlic powder
1/2 tsp Chinese 5 spice powder
1 T black bean sauce (I use a Korean brand)
1/2 tsp chili garlic sauce

Mix the sauce together with a whisk and let it sit for a while.

Add peanut oil to a large skillet with a lid. Heat over medium heat for about 3 minutes or so until hot, add the beets, garlic, onions and squash. Toss and stir for 4-5 minutes until the onions are translucent and a bit soft. Add the mushrooms and ginger and stir for 2-4 minutes. Add the greens and lemon grass and toss well. Put the lid on and steam for about 3 minutes. Take the lid off and toss (you don’t want the greens to wilt too much yet). Add The Sauce and toss well and keep tossing until The Sauce thickens. Serve immediately over the hot rice.

This was a surprise of a great dinner. Sweetie and I love Middle Eastern foods that sprout all over to the East, West, North and South. Fusion is good here. So, we have falafel and yogurt mint sauce, lentils and rice and golden onions, and an edamame salad. These flavors go together so well and leftovers are great! This whole meal can be put together in 1 hour or less. Add some sweet and hot tea and a nice baklava or sesame cookies for dessert and you have it.

Falafel

I use Fantastic Foods Falafel Mix, and according to package directions, add 1 1/4 C water, 1 3/4 C mix and let sit for 15 minutes.
Form mixture into 1″ balls
Heat oil in a skillet to 375 degrees (I use peanut oil)
I flatten the balls into 1/2″ high patties and fry on both sides 2-3 minutes till golden
Drain on a brown paper bag
Serve with a yogurt sauce with mint and freshly cracked black pepper
Makes 16 patties

Mdardara

1 C brown lentils
1 C basmati rice
water
sea salt
EVOO
canola oil
2-3 onions

Wash lentils and cook in saucepan just covered in water. Add more water if needed. Boil then simmer until tender-firm about 30 minutes. Cook rice separately until tender and all the water is absorbed (about 30 minutes). I have a rice steamer and use that. You could use some already cooked rice, just warm it and add to the lentils.
Meanwhile, peel, slice and quarter onions. Saute in a heavy skillet in canola or sunflower oil until golden brown. I usually start out medium high and when the onions start to brown a little, I turn it down to medium to medium low. You want the onions golden and somewhat brown, but not caramelized.
Gently toss the lentils, rice, onions and onion “oil” together and add salt to taste. Serve warm or room temperature.
Makes 6-8 servings

Edamame Pepper Ginger Salad

2 C frozen edamame beans, cooked
1/2 – 3/4 C chopped red/orange/yellow bell pepper
2 T chopped chives
1/3 C chopped red onion
1/4 C chopped radish (optional)
1/3 C cilantro or mint or a combination (I like to use both) sometimes I use some Thai purple basil if I have it
1/2 tsp minced thai pepper or to taste

Dressing

1/4 C olive or canola oil (I usually use EVOO)
1/4 C rice wine or white balsamic vinegar (I use a combination)
1 T white sugar or honey to taste
1/2 – 1 tsp sea salt to taste
1-2 garlic cloves, peeled
2″-3″ ginger, peeled and quartered longways

Whisk together the oil, vinegar, sweet and salt and taste. Adjust flavors. Take the garlic and squeeze in a garlic press into the dressing. Do the same with the ginger. The ginger will make more liquid that will flavor the dressing, so be sure to catch it over the dressing bowl. Whisk again.

Mix the salad together and add the dressing, toss and chill until ready to serve. Toss again.
Makes 6-8 servings

A really nice, easy dish that goes together with things in your pantry and freezer and comes out of the oven in 45 minutes smelling and tasting wonderful! I used frozen blueberries from last years crop and some frozen lemon zest and juice. You can easily “take to” or “give to” this dish. This cookbook from Reader’s Digest, “Taste of Home: The New Potluck”, has some really great recipes for the neighborly thingy. You can find it at Amazon or some of the recipes here.

Blueberry Kuchen (changed somewhat from the original)

Makes 16 3 1/4″ X 2 1/4″ servings
Preheat oven to 350 degrees

1 1/2 C white whole wheat flour
3/4 C sugar
2 tsp baking powder
1 1/2 tsp grated lemon peel*
1/2-1 tsp freshly grated nutmeg**
1/4 tsp salt
Combine in a mixing bowl and add:
2/3 C whole milk
1/4 C melted unsalted butter
1 egg slightly beaten
1 tsp vanilla extract
Beat mixture for 2-3 minutes until smooth and pour into a 9″ X 13″ pyrex greased pan.
Sprinkle with:
2 C blueberries tossed with 1 T fresh squeezed lemon juice*
In another bowl mix the topping:
3/4 C sugar
1/2 C white whole wheat flour
1/4 C melted unsalted butter
Mix the topping with a fork and sprinkle over the blueberries.
Bake at 350 degrees for 45 minutes until golden brown. Let cool and cut into 16 pieces.

Next time, I think I’ll change the topping somewhat by adding some toasted pecans, change the white sugar to brown sugar and add 1/4 tsp of ground cinnamon and freshly grated nutmeg for a little “zip”. You milage may vary.

*I keep lemon, lime and orange peel in my freezer, and it works as well as fresh. AND I keep fresh squeezed lemon and lime juice in 1 T frozen cubes. When lemons or limes are on sale, buy some and spent an evening zesting and squeezing and freezing!
**Nutmeg nuts are sooooo cheap. About 20 cents a piece. I bought 5 last year($1.00!) and am on my last. I grate what I want when I want and it is always fragrant and fresh tasting. (Use nutmeg in eggs, breads and bread pudding, ice cream, white sauces, cream brulee, winter squash, baked spinach, Greek seasonings and meats, cookies, kuchen, etc…)

This is what summer is all about on a Meatless Monday!

Leek Pasta (from Smitten Kitchen)

3 lg leeks (use sliced white and lite green parts)
1 T lemon zest
1 T fresh basil or parsley or tarragon (I used tarragon) minced
2-3 T olive oil
1/2 tsp fennel crushed
1-2 tsp fresh squeezed lemon juice to taste at the end
8 oz penne pasta cooked seperately
4 oz grated parmesan cheese

Cook leeks in 6-8 cups water about 8 minutes. Remove leeks and reserve. Boil water again and add pasta. Cook until 3/4ths done and drain, reserving 2 cups of the leek/pasta water.
In pot, gently brown the fennel seeds until fragrant, add everything else but lemon juice, pasta and parmesan, stir and cook gently for about 5 minutes. Add pasta and cook adding 1/4 C of the leek/pasta water at a time until absorbed and add another 1/4 C until pasta is “al dente” and coated in sauce. Toss in lemon juice and cheese. Makes 4-6 servings depending on what you are serving with it.

Watermelon Salad (from Epicurious)

1 small watermelon
2-4 oz dry feta cheese (your preference)
freshly ground black pepper to taste
fresh mint

Cut the watermelon in half and scoop out pieces with a fruit baller or just cut into 2″ x 2″ pieces. Drain and sprinkle with crumbled dry feta, freshly cracked black pepper and chiffoniered mint, toss and serve immediately.

Greek Vegetarian Moussaka

Makes 8 reasonably sized servings
Preheat oven @ 350
Bake in a pyrex 9″ X 13″ pan

The Lentils:
1/2 C brown lentils rinsed and cooked in water until slightly soft and drained.*
1/2 C French green lentils rinsed and cooked in water until done (they will be ‘al dente’) and drained.*

Cook, drain and reserve seperately.
*Makes two cups cooked

The Eggplant:
2 medium Aubergines, peeled, sliced into 1/2″ thick rounds and sweated with salt

Rinse, squeeze and drain. Place on a baking sheet, drizzle with olive oil, cover tightly with foil and bake in oven at 300 for 30 min to 1 hour until soft. Reserve.

The Sauce:
2 T olive oil
2 medium white or yellow onions, finely chopped
2-3 cloves garlic, chopped
1 – 2 tsp thyme

Saute onions in olive oil until soft, add garlic and cook for 1-3 minutes. Add thyme and saute until golden.

Add:
1 heaped T chopped fresh parsley
1 tsp ground cinnamon
1/2 tsp ground allspice
2 rounded T tomato puree or unsweetened ketchup
1/2 C not sweet red wine like Shiraz
salt & freshly ground pepper to taste

Add all to pan and saute slowly until mellow and tight. Reserve.

The Bechamel:
3 T butter
1/4 C all-purpose flour
2 C hot milk
salt & white pepper
1 C shredded Jarlesberg or Swiss cheese
Pinch of nutmeg
1/2 C shredded Jarlsberg/Swiss cheese (reserve for topping)
1/2 C shredded Jarlsberg/Swiss cheese (reserve for layering)

Saute flour in melted butter over medium heat in a saucepan 3-5 minutes. Whisk in milk all at once and whisk until thickened. Add salt and pepper to taste, cheese and nutmeg.

Toss brown lentils into The Sauce and warm.

Layer in a 9″ X 13″ pyrex dish Aubergines, The Sauce with lentils, a layer of the French green lentils, a little cheese, repeat and pour The Béchamel on top**, add 1/2 C shredded Jarlsberg/Swiss on top. Cook at 350 for about 45 minutes, let sit for 20 minutes before serving.
**At this point you could refrigerate the dish covered tightly and cook the next day, adding some shredded cheese to the top. You would probably have to cook it longer. OR you could cook this today without the cheese on top, refrigerate and heat tomorrow and then broil with the added cheese on top.

Note: as you are layering the pan, you can add additional salt, pepper and/or olive oil to the dish as you think is needed. Use your judgement, instincts or whatever. It’s all good!

Dressing:
2 T white balsamic vinegar
2 T olive oil (EVOO)
1 T Dijon mustard
1/2 tsp fine sea salt
1/2 tsp freshly cracked black pepper

Whisk together until thickened and let sit 30 minutes, taste and adjust to your liking.

Salad:
2 C cooked brown lentils*
2C cooked red quinoa*
4 scallions sliced in rings
5-7 fairly small sun dried tomato halves drained** and chopped
4-6 dried apricot halves, chopped
1/2 peeled and chopped English cucumber
5-7 green olives pitted with pimento centers, drained and chopped
1/2 tsp dried summer savory
1-3 tsp fresh mint sliced

Extra Goodie:
1/2 – 1 C feta cheese crumbled

Toss salad ingredients together and add dressing and toss again. Let sit and adjust flavorings. When you are ready to serve toss the feta into the mix.

*Cook each in a pot of just water, boil then simmer until done, about 30 minutes. I actually steam the quinoa in a stacked steamer.
**you could add back the tomato oil to the salad…another layer of flavor!

I made a big Southern picnic dinner the other day for a party and had some of the fried chicken left over. I wanted something that would do for lunches as Sweetie was working all week at the school. I have never really liked most chicken salads I have come across-too sweet and too sloppy. I like the balance of sweet/tart/savory, AND I wanted to use up what was in the crisper. This salad fits the bill. Good and unusual. Don’t make too much at once as you want that fried skin to not get mushy. Three days max. But, man is this really good! Especially on a sandwich of really good multigrain bread with some mayo and leaf lettuce.

FRIED CHICKEN SALAD

2 fried chicken breasts chopped in 1″ squares (skin on)
1/2 C celery diced
1/2 a sweet/tart apple peeled and chopped and tossed in a little lemon juice
1/3 C red onion diced
1 1/2 T mayonnaise (I use unsweetened from Trader Joe’s) (If your used the regular mayo you may need to adjust the salt and vinegar)
1-2 T Dijon mustard
1-2 T white balsamic vinegar
1/3 C raisins plumped in warm water for 15 minutes and drained well
1/4 C scallions or garlic scapes diced
1/2 tsp dried tarragon or 1 tsp fresh tarragon
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 – 1 C gorgonzola cheese crumbled

Toss everything together, adjust seasonings. Refrigerate for at least an hour. Serve on a bed of green leaf lettuce or on a good multigrain bread for sandwiches.

Makes 4 servings

I had some veggies left over from making stuffed peppers the other day and some egg roll wrappers that needed using, so, what’s the logical conclusion? That’s right! Indian samosas and fruited rice! Since I had all the veggies already prepared and rice and dried fruit at hand, this was a really easy dinner. With a little Apple Mango Chutney and some yogurt and fresh cilantro, it was delicious!

Vegetable Samosas

Makes 12

1/4 C small diced peeled new potatoes
1/4 C grated carrot
1/4 C small diced white onion or shallot
1/4 C small diced yellow or orange bell pepper
1-2 cloves garlic, minced
1″-2″ peeled ginger, minced
1/4 C peas
I added 1/2 tsp garam masala, 1/2 tsp cumin, 1/4 tsp turmeric and a tiny bit of salt
Additional ingredients you could use: minced chilies, crushed red peppers, ground cayenne peppers, cilantro, parsley
Wrappers – I used some egg roll wrappers, you could use won ton or even small spring roll wrappers
water or egg white for sealing the samosas
1-2 C peanut or canola oil (peanut oil is the best) You want about 1 1/2″ depth in the pan

Dice everything down to the wrappers and toss the spices in. Heat the oil in a medium to small pan to about 320 or medium high. I used a medium sauce pan. Take a sheet of the wrapper and place a Tablespoon of the filling in the middle and wrap, sealing with the water or egg white. There are many ways to wrap…triangles, squares, rectangles, cones, half-moons. Do your own thing, just don’t have too much wrapper for the filling. The object is using a small amount of filling and sealing all the edges of the wrapper so, when it is fried, it won’t fall apart. Drop in the hot oil and when one side is golden, turn over and when it’s all golden, place on a cookie rack or on a plain brown paper bag until cool enough to eat. DON”T put your samosas on paper towels! The paper towel lets the oil soak back into the samosa making them less crisp and tasty.
The main reason I diced all the veggies so fine is that I didn’t have to cook them first. If you want a larger dice, cook the veggies first as they won’t cook through in the frying.
These samosas can actually be reheated in an oven or a toaster oven and they are still as tasty!

Fruited Rice

1 C basmati rice rinsed twice and drained
1/4 C dried apricots and golden raisins plumped in hot water for 15 minutes and drained (water can be used to cook the rice)
1/4 tsp turmeric
1/4 tsp ground allspice
1/2 tsp saigon cinnamon
1/4 tsp ground ginger
1/8 tsp freshly ground nutmeg
4-6 crushed green cardamon seeds
1/2 tsp funugreek seeds plumped in hot water for 15 minutes and drained
1/2 tsp black sesame seeds

Toss everything together add hot water and cook in your rice cooker or steamer. Add sea salt and/or freshly ground black pepper if wanted.

P.S. You could add naan and some other condiments like green or tomato chutney or a side of spinach paneer or curried cauliflower.