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Posts Tagged ‘oil’

Friends know how much I enjoy cooking and are always sending me links to recipes. Recently a friend was cleaning out her kitchen in anticipation of a move and gave me a box of cookbooks. Score! I was especially interested in this 1997 cookbook focusing on using produce from the local farmers’ markets.

 

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Filled with great ideas!

I had a small bag of green beans in the refrigerator that I needed to use, so I zeroed in on a recipe for a cold green bean potato salad. It sounded like something we’d like on these hot summer days!

WHAT YOU NEED:

1 lb. green beans, cut and steamed

4 large potatoes, diced and boiled

2 scallions

 DRESSING:

2 Tbl. oil

2 Tbl. vinegar

1 clove garlic, crushed

1 small onion, sliced

½ tsp. oregano

Pepper to taste

 WHAT YOU DO:

Prepare the dressing first so the ingredients have time to blend together. I put everything in a jar and shook it up.

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dressing ingredients

Wash and de-stem green beans. Since my bag was just under half of a pound, I halved the recipe which worked out nicely.

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just under half of a pound

Break into small bite-size pieces and steam. I used a microwave steamer; you could steam on the stove-top in a covered skillet with a little bit of water. Don’t over-steam the green beans; you don’t want a mushy mess!

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a microwave steamer basket

Chop the potatoes. My fruit/vegetable chopper made quick work of this task and gave me uniform pieces which makes for even boiling.

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a handy kitchen tool!

When tender, drain potatoes. Chop the scallions and combine with the green beans and potatoes in a medium bowl.

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Combine potatoes, green beans, and scallions.

Add the dressing and toss gently to mix the ingredients well.

Cover the salad and refrigerate for several hours or overnight.

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Cold green bean potato salad!

This is definitely a twist on potato salad! The dressing with oregano gives it an Italian flavor. I don’t think it will replace my regular mayo-rich potato salad, but it is a nice way to use up a small dab of green beans.

 

 

 

 

 

 

 

 

 

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Bok Choy, a member of the cabbage family

I don’t have too much experience with this vegetable. I’ve eaten it in Chinese food, but I don’t have variations in my recipe box to whip out and whip up. Last year I made this recipe. When I was looking for another variation, I read that this veggie goes by many names: Bok choy, bak choi, paak choi, Chinese chard cabbage and Chinese mustard cabbage. It resembles celery although it is actually a member of the cabbage family. It has thick, white stalks and dark green leaves that have a round shape.

Cooks are embracing it because of its nutritional value. One half cup of raw bok choy contains only 10 calories. It contains no fat or cholesterol, is a good source of calcium, is low in sodium and high in vitamins C and A. Because both bok choy’s stalks and leaves can be used in salads, it also provides a delicious and healthy meal for those who are on a diet.

And it’s easy to prepare!  You need only wash and chop it and then quickly steam or braise with your favorite seasonings. I found this recipe which seemed easy enough, so I chopped up my bok choy and got after it!

WHAT YOU NEED:

2 teaspoons canola or olive oil

8-ounce package sliced mushrooms

2 shallots, minced

1 garlic clove, minced

1 1/2 pounds bok choy, rinsed and chopped into 1-inch pieces

2 teaspoons “lite” soy sauce

1 teaspoon lemon zest

Freshly ground pepper to taste

WHAT YOU DO:

Wash bok choy and chop.

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Chopping!

In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes. (I used a red onion and onion tops from Rose Creek Farms since that is what I had on hand.)

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Sauté-ing!

Add bok choy and stir-fry for about 8 to 10 minutes until tender.

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Add bok choy to sautéed ingredients.

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Flavor enhancers!

Sprinkle with soy sauce, lemon zest and pepper, to taste.
 

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Lemon zest adds brightness!

I served this as a side dish with our supper of meat loaf and potatoes. It would pair very nicely with  some brown rice.

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Mushrooms add a meatiness to bok choy.

 

 

 

 

 

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I am always on the lookout for new ways to cook up our CSA veggies, so when I saw this recipe in the newest Penzeys catalog, I ripped it right out. Our grandchildren (ages 5 and 3) were with us the next day, so I whipped up a pan for lunch. They gobbled them right up and declared the recipe to be a keeper!

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Summer Squash Squares: cheesy goodness!

WHAT YOU NEED:

1/4 Cup oil

1 small onion, minced

1 clove garlic, minced

4 small shredded squash (about 4 Cups)

6 eggs, lightly beaten

1/2 Cup fine bread crumbs

1/2 tsp. salt

1/2 tsp. basil

1/2 tsp. oregano

1/4 tsp. black pepper

3 Cups shredded cheddar cheese

1/2 Cup shredded Parmesan cheese

1/4 Cup sesame seeds

1/2 tsp. sweet paprika, optional

WHAT YOU DO:

Preheat oven to 325°. Grease a 9×13 pan and set aside.

Shred the squash. I used zucchini since that is what I had on hand.

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Quick tool, but a hand-held grater works as well.

Heat the oil (I used grapeseed) in a skillet over medium heat. Add the onion and cook until softened, stirring often, (about 5 minutes). Add the garlic and squash and cook until tender, 5-7 minutes.

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Grated squash is sautéed with onion and garlic.

In a large bowl, combine the eggs, bread crumbs, salt, basil, oregano, pepper, and cheddar cheese. Mix well. Add to the squash mixture and stir.

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Combine cheese and squash mixtures.

Spread in the pan and sprinkle with the Parmesan cheese and sesame seeds. If desired, sprinkle with paprika. I wasn’t sure the little ones would like sesame seeds and paprika, so I added them to one half of the pan. After tasting both sides, we all agreed that the side WITH the sesame seeds and paprika looked and tasted better!

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Half with paprika/sesame seeds and half without.

Bake at 325° until set, about 30 minutes. Let cool for 15 minutes and then slice into squares. Serve warm or at room temperature.

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Golden, cheesy goodness!

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