Friday, December 23, 2011

Pomegranate Martinis

The goodies in our weekly Full Circle organic box aren't just for eatin'. The pomegranate was put to good use for cosmopolitan martinis. Cheers!

Monday, December 19, 2011

Recipe Mashup

Monday recipe mashup. Fresh beets from our Full Circle organic box...and cardamom my mom purchased during a recent trip to Turkey.
Beets were diced and tossed with olive oil, sea salt, a sprinkle of white vinegar and about a half teaspoon of ground cardamom. Then, sealed in a foil packet and baked at 350 degrees for about 30 minutes. The foil was opened and beets caramelized for about 15 minutes. Oh my!

Saturday, December 17, 2011

Chicken Salad

Diced grilled chicken, onions, celery, pecans and dried apricots. Heaven.

Monday, December 12, 2011

Fennel Salt

New to me: Fennel salt. This surprise was tucked into my Full Circle organic box delivery Wednesday, and was quickly put to use. The box also contained red potatoes. Dice the potatoes, toss with a little olive oil and sprinkle with fennel salt. Bake at 375 for about 45-50 minutes, with a couple of stirs along the way. 
Let me tell you that these potatoes were extra sweet, which added a delicious dimension to the dish. I had planned to take a photo of all the goodies in the box this week, but the kiddo got there before me and ate all the carrots, pears and satsumas.

Wednesday, December 7, 2011

Same Name, but Not Equal

I finished off my homemade roasted pumpkin seeds and was seriously craving more. So, I purchased a package. I regret this. No wonder some people think they don't like pumpkin seeds. Bummer that I'll have to wait a year for a new supply.

Monday, November 28, 2011

A "Seed" Box Experience

Our family's first Full Circle organic box delivery. This is the "seed" box, a small delivery for my small family - larger selections are available and totally customizable. The first thing that "disappeared?" The carrots. I have plans for the cute butternut squash this week (soup!). Yukon gold potatoes were mixed in with russets for Thanksgiving mashed potatoes. The pomegranate will be a new taste experience for my daughter this week. All the fruits and veggies arrived in tip-top shape.

Full Circle does home delivery, or you can pick up weekly orders. We've opted for "pick up," because it's at Rembrandt's Coffee House in Eagle...and a good excuse to get a coffee. [Disclosure: Full Circle is offering my family a free trial of their service and a big thank you to them!]

Wednesday, November 23, 2011

Gravy Prep

Yeah, I've done the turkey wing-vegetable roast approach. And whisking fresh pan drippings into gravy right after the turkey comes out of the oven. This year is a cheater year. (Well, last year was, too) I'll add pan drippings, a little cream and white wine to this base tomorrow - and maybe fresh ground pepper.

Sunday, November 20, 2011

I Dream About Butternut Squash

A dish I had at a restaurant over the weekend that I want to recreate at home. Tortellaci in cream sauce with sauteed butternut squash, crispy proscuitto and truffle oil. Suggestions for something similar? There were onions and garlic in there, too, along with a sweet something on the squash.

Sunday, November 13, 2011

Boise Food Truck Rally

 Sharing images from the Boise Food Truck Rally to benefit the Idaho Foodbank. Cheers!


 Yellow Thai curry chicken - yummy!



 Crab cakes!




Sunday, November 6, 2011

Chicken Taco Salad

Shredded chicken (making use of some leftovers) sprinkled with taco seasoning; diced onions and tomatoes; shredded cheese and lettuce; guacamole and sour cream. Sliced corn tortillas fried quickly in a little vegetable oil for the topper.

Thursday, November 3, 2011

Roasted Pumpkin Seeds

The secret to perfect roasted pumpkin seeds? Boil them in salted water first. These seeds came from pumpkin carving. Boil for about 7 minutes, then drain and toss with butter. Add more seasoning if you want spicy versions. Then spread on a baking sheet, sprinkle with coarse sea salt and roast at 350 degrees until browned.

Wednesday, October 12, 2011

His and Hers Potatoes

Potatoes on the left for my daughter; on the right for my husband. "His" have fresh rosemary on top. "Hers" are only salted. Both were roasted for about 30 minutes at 400 degrees.

Tuesday, October 11, 2011

Roasted Brussels Sprouts

My daughter really wanted to try these. Tossed with olive oil and sprinkled with coarse sea salt - then roasted at 400 degrees for about 25 minutes. Her review? Double-yuck. Kudos to her for trying them, though.

Friday, September 30, 2011

Summer Squash Sausage Boats

Summer squash and tomatoes from the garden in this recipe. Brown Italian sausage with minced garlic. Add chopped fresh tomatoes and cook until liquid is reduced. Set aside to cool. Slice yellow summer squash length-wise and scoop out the seeds. Mix a little shredded Parmesan cheese and mozzarella with the sausage and tomatoes. Fill squash and bake at 325 degrees for about 15 minutes. Then run them under the broiler for a few minutes to crisp the tops. Of all the experiments with summer squash this year, this one is, so far, the best.

Thursday, September 29, 2011

White Tomato Bisque

White tomatoes? Yep. I grew some in my garden this year. Each tomato weighs at least a pound. They have hardly any seeds and the citrus flavors are strong. Recipe: simmer two chopped tomatoes and let them cool. Saute chopped onion and minced garlic in a bit of olive oil and butter. Make sure the onions and garlic don't brown. Add a little chicken broth, the simmered tomatoes, and a few basil leaves. Bubble until reduced by about one-third. Press through a sieve, reserving some of the solids - but no basil. Return strained mixture to the stove-top and season with white pepper and salt. Whisk in about a 1/2 cup of heavy cream at medium-low heat. Stir in reserved solids and garnish with fresh basil.


Saturday, September 24, 2011

Got Tomatoes?

Tomatoes and basil from the garden - turned into tomato-basil sauce for future dinners and cooking projects. Recipe: Pulse sliced tomatoes, basil and salt in a food processor until it becomes a chunky slurry. Saute onion and garlic in a bit of olive oil until slightly browned. Add tomatoes. (I did several batches in the processor). Cook in low until bubbly and reduced a bit. Adjust seasonings (salt, pepper, basil). Transfer to a crock pot and simmer on low for 8 hours, or until the sauce turns a dark red. Cool and pour into freezer containers.

Tuesday, September 20, 2011

Dear Eggplant, I've TRIED to Love You...but it's Over

Another try at an eggplant dish last night - one with some yellow summer squash mixed in. I've come to the conclusion that I don't like eggplant. I salted and drained sliced Japanese eggplant, then rinsed with cold water and pressed out the excess liquid. These were sauteed in a bit of oil for about 5 minutes, then the squash was added. Three more minutes and I glazed the dish with a mixture of Thai spices whisked with a bit of soy sauce and garlic. The glaze was good. The eggplant....well, I give up. And no, I don't like eggplant Parmesan, either.

Monday, September 12, 2011

You Can't Handle the Heat

A little heavy-handed with the jalapenos, so my mouth is on fire. This is a cherry tomato salsa: red and orange cherry tomatoes, garlic, onion, salt, cilantro. 

Tuesday, September 6, 2011

Homemade General Tso's Chicken

This is a test run of the recipe by my husband. Very good, but a few more adjustments are needed before I share the details. Yummy experiment, though.

Monday, September 5, 2011

Beans. Pinto Beans.



Cooked up a small bag of pinto beans for bean dip. Recipe: soak the beans overnight. Rinse, add a few cloves of garlic, some salt, and cover with about an inch of water. Cook on high in the crock pot all day. Smash beans with a potato masher. Add seasonings - it's up to you. I like red pepper flakes, salt, Tobasco sauce. Stir in some sour cream before serving.

Wednesday, August 31, 2011

Summer Squash Slaw

Summer squash. I have far more in my garden than I anticipated. Here's last night's experiment: Julienne the squash, stopping when you reach the seeds. Make the dressing: 2 tablespoons of mayonnaise, 2 teaspoons of sugar, 1 teaspoon of garlic powder, 1 tablespoon of white vinegar and freshly-ground pepper to taste. Whisk together. Pour over squash and toss.


Tuesday, August 30, 2011

Cake Fail

Rich, chocolate cake with a light and fluffy whipped cream frosting. That sounded good to me. Um, it wasn't that good. A mismatch of textures and flavors that my family rejected.