Parsley has been everywhere in my world this summer. No only did I plant some in the garden, but the CFA has had a good clump of it each week. What to do with all the parsley?
Some if it just got processed with olive oil and put into the freezer for making spagetti sauce in the winter. With the olive oil it does not turn brown. I figured there must be some kind of parley pesto kind of thing that I could make, so the search was on. What I found was accidental, in the september/october issue of "Clean Eating " magazine. A Chimichurri Sauce. This is inspired by South American cuisine. A spice pesto-like sauce made with lots of parsley. I adapted it a bit for the ingredients I had on hand. It turns out to be a good accompanyment for chicken and fish. We also liked it on grilled zucchini.
The sauce is a good source of vitamin C, vitamin K, pottassium and mono-unsaturate fatty acids.
My Chimichurri Sauce
1/4 cup plain greek style yogurt ( I ended up keeping it seperate)
2 tbsp red wine vinegar
1 tbsp olive oil
20 sprigs of fresh parsley, flat leaf
5 sprigs fresh oregano
4 cloves garlic
1 jalepeno pepper, seeded and chopped
1/4 tsp red pepper flakes
Pinch of salt if desired
Place all ingredients into the food processor and process to form a pesto-like sauce. Scrape bowl down as neccessary. Makes about 2/3 cup
I did not mix the yogurt in with the sauce to allow the people to decide how much yogurt they wanted, if any. I have learned that if an ingredient is iffy for a family member and I can keep it seperate, this is a good thing.
Friday, August 27, 2010
Thursday, August 26, 2010
Russian Cabbage Soup
This is a quicky, before I run off to my real job. The August skys have been cool and dreary. Seems like this happens right before school is getting ready to start. I actually had a sweater on the other day. Soup in August seems a little weird, but two night ago it was just right. Having 2 heads of cabbage in the crisper, something needed to be done about that. What to do with the cabbage -- hmm--- cabbage soup. So off I go to my favorite web site - all recipes-- to find a recipe that I think everyone will like. The result was a russian cabbage soup. It contains ground beef - i use the ground buffallo- but I think it would work with port or cubed beef just as well. I even think it could be made vegan. It is gluten free and companied well with the corn muffins in a previous blog.
Sweet Russiona Cabbage Soup
1 pound ground beef or buffallo (90% lean)
1 can diced tomato, no salt added
2 tbsp tomato paste
4 cups beef broth, low sodium
4 carrots, sliced
1 onion chopped
2 tbsp white vinegar
1/2 cup sugar ( i would go 1/3 cup next time)
1/2 tsp salt
/2 tsp ground black pepper
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
1. In a large pot crumble the ground beef. Add the diced tomato, tomato paste, broth, carrot, onion, vinegar, sugar, salt and pepper. Pour in 4 cups of beef broth and bring to a boil. Stir to break up the beef. Simmer for 30 minutes once it comes to a boil.
2. Pour in 2 cups of water and return to a simmer. Add garlic and cabbbage, simmer for 25 minutes or until cabbage is tender.
This says it makes 4 servings - but no it makes a whole lot of soup. more like 8 servings.
Sweet Russiona Cabbage Soup
1 pound ground beef or buffallo (90% lean)
1 can diced tomato, no salt added
2 tbsp tomato paste
4 cups beef broth, low sodium
4 carrots, sliced
1 onion chopped
2 tbsp white vinegar
1/2 cup sugar ( i would go 1/3 cup next time)
1/2 tsp salt
/2 tsp ground black pepper
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
1. In a large pot crumble the ground beef. Add the diced tomato, tomato paste, broth, carrot, onion, vinegar, sugar, salt and pepper. Pour in 4 cups of beef broth and bring to a boil. Stir to break up the beef. Simmer for 30 minutes once it comes to a boil.
2. Pour in 2 cups of water and return to a simmer. Add garlic and cabbbage, simmer for 25 minutes or until cabbage is tender.
This says it makes 4 servings - but no it makes a whole lot of soup. more like 8 servings.
Tuesday, August 24, 2010
Zucchini Bonanza
August is the laziest month of the year. That's my excuse and I'm sticking with it. I've been procrastinating and wasting my time. Someone has to gobble up the last rays of summer.
So I have some catching up to do. I have piles of recipes and cookbooks next to the computer waiting for action. Our CSA has been delivering some veggies that we don't normally use; Fennel, tomatillos, okra, large cabbages, and some familiar favorites; tomatoes, zucchini, cucumbers. This I will dedicate to the Zucchini. We have been pulling in tons of the stuff. Lovely dark green squashes. The yellow squash has been coming to as well as some unusual varieties that we use just the same.
My favorite way to use the summer squashes is to grill them. I simply slice them lengthwise into 1/4 inch pieces, brush the slices with olive oil and pop them on the grill. Yum and easy.
Leftovers are great on sandwiches with some hummus or dices into a pasta dish. The same can be done with eggplant.
I have been asked for a good gluten free zucchini bread. I am still working on that, but I have made a yummy zucchini souffle that is gluten free. The results are like a moist cornbread. this is not a simple recipe, but it was well worth the time. It is adapted from a recipe in Bert Green's (no relation) "Green on Greens". This is a great example of a dish that is gluten free without trying.
Zucchini Hoe Cake
1 pound zucchini, trimmed and coarsely grated
Salt
6 tbsp trans fat free margarine
1 small onion, minced
1 tsp chopped fresh basil
2 tbs p chopped fresh parsley
pinch ground allspice
1/8 tsp nutmeg
2 1/2 cups light cream
1 tbsp sugar
1 tbsp honey
1 cup cornmeal
4 egg yolks (I did not say this was low fat)
1 tsp baking powder
ground black pepper
5 egg whites- beat to soft peaks
1. Place the zucchini in a colander and lightly sprinkle with salt. Let stand for 20 minutes. Gently press the zucchini with a heavy duty paper towel to remove the excess liquid. Do not skip this step.
2. Preheat the oven to 375 degrees. Melt 2 tbsp of margarine in a heavy skillet. Add the onion, zucchini, basil, parsley, allspice and nutmeg. . Cook covered for 5 minutes. Then remove the cover and cook, stirring constantly until the mixture is dry, about 4 minutes. Remove from heat.
3. Combine the cream, remaining margarine, the sugar and the honey. Cook stirring constantly, until the butter melts. Stir in the cornmeal. Cook, still stirring constantly, until thick, about 5 minutes. Do not allow to boil.
4. Transfer the cornmeal mixture to a large bowl. Beat in the egg yolks, one at at time, beating thoroughly after each addition. Stir in the baking powder and black pepper. Stir in the zucchini mixture.
5. Fold in beaten egg whites. Pour into a buttered 2 quart souffle dish or casserole. Bake until puffed and golden, 30-35 minutes. Serves 6-8.
Enjoy. Later today (time permitting - as well as motivation) I will attempt a gluten free zucchini bread that is moist and yummy.
Comming next --- Gluten free corn muffins.
So I have some catching up to do. I have piles of recipes and cookbooks next to the computer waiting for action. Our CSA has been delivering some veggies that we don't normally use; Fennel, tomatillos, okra, large cabbages, and some familiar favorites; tomatoes, zucchini, cucumbers. This I will dedicate to the Zucchini. We have been pulling in tons of the stuff. Lovely dark green squashes. The yellow squash has been coming to as well as some unusual varieties that we use just the same.
My favorite way to use the summer squashes is to grill them. I simply slice them lengthwise into 1/4 inch pieces, brush the slices with olive oil and pop them on the grill. Yum and easy.
Leftovers are great on sandwiches with some hummus or dices into a pasta dish. The same can be done with eggplant.
I have been asked for a good gluten free zucchini bread. I am still working on that, but I have made a yummy zucchini souffle that is gluten free. The results are like a moist cornbread. this is not a simple recipe, but it was well worth the time. It is adapted from a recipe in Bert Green's (no relation) "Green on Greens". This is a great example of a dish that is gluten free without trying.
Zucchini Hoe Cake
1 pound zucchini, trimmed and coarsely grated
Salt
6 tbsp trans fat free margarine
1 small onion, minced
1 tsp chopped fresh basil
2 tbs p chopped fresh parsley
pinch ground allspice
1/8 tsp nutmeg
2 1/2 cups light cream
1 tbsp sugar
1 tbsp honey
1 cup cornmeal
4 egg yolks (I did not say this was low fat)
1 tsp baking powder
ground black pepper
5 egg whites- beat to soft peaks
1. Place the zucchini in a colander and lightly sprinkle with salt. Let stand for 20 minutes. Gently press the zucchini with a heavy duty paper towel to remove the excess liquid. Do not skip this step.
2. Preheat the oven to 375 degrees. Melt 2 tbsp of margarine in a heavy skillet. Add the onion, zucchini, basil, parsley, allspice and nutmeg. . Cook covered for 5 minutes. Then remove the cover and cook, stirring constantly until the mixture is dry, about 4 minutes. Remove from heat.
3. Combine the cream, remaining margarine, the sugar and the honey. Cook stirring constantly, until the butter melts. Stir in the cornmeal. Cook, still stirring constantly, until thick, about 5 minutes. Do not allow to boil.
4. Transfer the cornmeal mixture to a large bowl. Beat in the egg yolks, one at at time, beating thoroughly after each addition. Stir in the baking powder and black pepper. Stir in the zucchini mixture.
5. Fold in beaten egg whites. Pour into a buttered 2 quart souffle dish or casserole. Bake until puffed and golden, 30-35 minutes. Serves 6-8.
Enjoy. Later today (time permitting - as well as motivation) I will attempt a gluten free zucchini bread that is moist and yummy.
Comming next --- Gluten free corn muffins.
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