Edible Plants Information

 

Edible Plants Information and Links

Cornelian cherry dogwood - seems to have amazing potential!

The Essential Guide to Probably Everything you Need to Know about Growing Cornelian Cherry - Cornus mas - The Permaculture Research Institute (permaculturenews.org)

kitchen redesign photos & links

 

 

Chickpea and Kale Shakshuka

• SOURCE: SmittenKitchen, from FAMILY: NEW VEGETARIAN COMFORT FOOD TO NOURISH EVERY DAY, BY HETTY MCKINNON




• 1-2 Tablespoons OLIVE OIL
• 1 MEDIUM YELLOW ONION, FINELY CHOPPED
• 2 GARLIC CLOVES, FINELY MINCED
• 1 TEASPOON GROUND CUMIN
• 1 TEASPOON GROUND CORIANDER
• 1 JALAPEÑO PEPPER, with seeds, FINELY CHOPPED 
• KOSHER SALT AND BLACK PEPPER
• 2 15-OUNCE CANS COOKED CHICKPEAS, DRAINED AND RINSED (ABOUT 3 1/2 CUPS, or a bit less ~3 C IS OKAY)
• 15-OUNCE CAN CRUSHED or diced TOMATOES (1 3/4 CUPS)
• 1/2 CUP (125ML) chicken or vegetable STOCK
• 4 OUNCES KALE, STEMS REMOVED (or a bit more)
• 1 CUP (150 GRAMS) FETA, CRUMBLED
• 6 LARGE EGGS, gently whipped
• 1 TABLESPOON ZA’ATAR
• HANDFUL OF MINT LEAVES, CHOPPED
• fresh whole grain bread
• DOLLOPS OF PLAIN GREEK YOGURT, TO SERVE (OPTIONAL)

1. IN A LARGE, DEEP FRYING PAN OR LOW DUTCH OVEN* CASSEROLE DISH, HEAT OLIVE OIL OVER MEDIUM HEAT AND, ONCE HOT, ADD THE ONION, GARLIC, SPICES, AND JALAPEÑO AND COOK FOR 4 TO 5 MINUTES, UNTIL TRANSLUCENT. 




2. ADD TOMATOES, STOCK, AND CHICKPEAS PLUS 1 TEASPOON KOSHER SALT AND SEVERAL GRINDS OF BLACK PEPPER. STIR TO COMBINE, BRINGING THE MIXTURE TO A SIMMER, LOWERING THE HEAT IF NECESSARY TO KEEP IT FROM BUBBLING TOO HARD. 

COVER WITH A LID AND COOK FOR 5 TO 7 MINUTES, UNTIL SAUCE THICKENs SLIGHTLY. 




3. ADD KALE AND COVER AGAIN, COOKING UNTIL THE GREENS HAVE WILTED, 2 TO 4 MINUTES. ADJUST SEASONING IF NEEDED. 




4. Cover dish with EGGS AND THE WHOLE DISH WITH FETA. COVER AND SIMMER FOR 6  MINUTES, UNTIL eggs cook.

TO SERVE, DRIZZLE WITH OLIVE OIL, SPRINKLE WITH ZA’ATAR AND MINT, AND SERVE WITH bread dipped in olive oil and za'atar AND PLAIN YOGURT, IF desired.

curry recipes

red curry chicken squash

Thai red curry with chicken

PANANG CURRY Vs RED CURRY: What's The Difference (onthegas.org)

whole baked trout

Whole baked trout with lemon
Inspired from https://www.thespruceeats.com/baked-whole-trout-recipe-1807447.

Ingredients

2 whole gutted, washed, & dried trout (about a pound each, a bit more is fine)
2 lemons, thinly sliced
handful of green onions or ramps
crushed garlic cloves (optional)
lemon pepper (optional)
1/2 C white wine (optional - can substitute with water)
2 T butter (optional, leave out or substitute with light olive oil)
salt
pepper
goodly amount of fresh or dried herb - dill, sage, whatever available

*Try with lemon zest rubbed inside fish.
**During morel season, mushrooms could be baked inside fish for an earthy flavor

Instructions
1. Heat oven to 450 degrees with rack in middle
2. Line cookie sheet with foil, then place cooking rack on top.
3. Place trouts on top of baking sheet
4. Inside each trout, place salt, pepper, onions, and garlic and lemon pepper if using. Place half the sliced lemons and half the herb.
5. The remainder of lemons go on top, along with remaining herb and more salt and pepper.
6. Bake for 25-30 minutes.

whole grain wheat bread

Whole grain wheat bread

To be made in a bread maker (I use Zojirushi BB-PAC20). Ingredients are added in the order listed here.

1 1/2 c warm water
3 C whole wheat flour
1/2 C ground flaxseed
3 T honey (added to the sides)
1/2 T molasses (added to the sides)
1 1/2 C dried milk
1 t salt
1 1/2 T light olive oil
3 T vital wheat gluten
1 1/2 t bread machine yeast

Be sure to use the "wheat bread" course.

Greek baked orzo

Greek baked orzo (from https://pinchofyum.com/greek-baked-orzolooks yummy)

DESCRIPTION

Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

---

SCALE

INGREDIENTS

• 2 tablespoons olive oil
• half of an onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 2 teaspoons dried oregano
• a tiny pinch of red pepper flakes 
• 1 teaspoon kosher salt
• 3 tablespoons tomato paste
• 1 cup uncooked orzo
• 1 14-ounce can diced fire roasted tomatoes
• 1–2 cups cooked chicken or chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1–2 tablespoons butter (optional)
• feta and dill for topping (optional)
• lemon squeezies for serving (optional)

---

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
3. Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
4. Add the tomato paste. Saute for 1-2 minutes. 
5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 
6. Bake for 10-15 minutes until the orzo is soft.
7. Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

tropical smoothie (no dairy)

Tropical smoothie
(no dairy)

I developed this recipe while trying to figure out what to do with all the avocados delivered to me by Amos, a driver and shopper for Aldi,  during the COVID-19 pandemic. I thought I had ordered 4 avocados, but instead I ordered 4 BAGS of avocados!  

2 small ripe avocados, chopped
1-2 C frozen mango chunks
~1C pineapple juice (with no added sugar)
juice of ~ 1 lime (or more, to taste)
1/2-1 t diced gingerrooot
Raw honey can be added, if more sweetness is desired (optional)


Blend in a blender -- the color is a really pretty spring green.
Enjoy an energizing, tangy explosion of paradise in your mouth!!

salmon cakes

Salmon Cakes

This recipe was developed after a trip to the magical Finca Barlovento, located on the Caribbean coast in the Magdalena region of Colombia. The food was delicious and inspiring, and fish cakes were served one night. Recommended with quinoa and black bean salad with honeydew salsa.

Ingredients
30 oz. canned Alaskan wild salmon, drained
1/2 cup finely chopped red onion
14/ cup whole wheat panko bread crumbs
1 T chopped fresh parsley (optional -- may put kids off)
2 eggs
2 t lemon or lime zest OR 2 t lemon or lime juice (the latter is pretty bland)
2/12 cup whole wheat flour
olive oil for cooking
fresh lemons or limes for sprinkling

Instructions
1. Mix together salmon, red onion, panko, parsley, eggs.
2. Place flour in a bowl.
3. Form salmon mixture into patties, about 3/4 inch thick (makes about 20 patties)
4. Cover patties in flour.
5. Douse an electric skillet, turned to 325 degrees, with olive oil. When the oil is sizzling, cook the patties for about 5 minutes per side, so they have a bit of a crust.
6. Serve with lemon, lime, or other salsa.

Quinoa and black bean salad with honeydew salsa

Quinoa and Black Bean Salad with Honeydew Salsa

This one came together with leftovers and it was super yummy.  A great side dish to salmon fish cakes.

Ingredients
1 C quinoa, pan roasted then cooked in 2 C water for ~15 minutes (then rested for 5 minutes)
3-6 cups slow cooker black beans (or canned black beans would work just fine)
1 recipe honeydew salsa (see below) -- ideally made ahead for all east an hour to marinate a bit
fresh sliced lemons to squeeze on top


Honeydew salsa
Inspired from Martha Mckittrick & Michelle Anderson, The Type 2 Diabetic Cookbook &
Action Plan (p. 146)
2 C ripe honeydew melon, diced
1 red pepper, diced
1 scallion, finely diced
optional: 2 T fresh cilantro, thyme, mint, or oregano
salt, to taste
pepper, to taste

Mix it all together and let them marinate a bit.


Instructions:
1. Combine quinoa and black beans. Salt and pepper to taste
2. Stir in the salsa
3. Squeeze lemons on to taste.








 

GF blueberry muffins

Blueberry Muffins
The recipe is adapted from the gluten free goddess.

Ingredients:

1 cup almond flour (or hazelnut)
1/2 cup sorghum flour (or brown rice)
1/2 cup sweet rice flour
1/4 cup coconut flour (can grind unsweetened coconut)
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (can skip)
1/4 teaspoon ground nutmeg (can skip)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup milk (buttermilk is delicious)
2 teaspoons bourbon or Tahitian vanilla
2 cups blueberries, washed, drained well, patted dry (frozen wild blueberries work well)

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.

Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.

Stir in the blueberries by hand, using a big spoon or silicone spatula.

Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.

Absolutely divine still warm. We ate devoured ours with a big schmear of our favorite vegan "butter".

Makes one dozen muffins.

Chocolate Coconut Pound Cake

Chocolate Coconut Pound Cake

Thank you, Donna Cervalli, for sharing this delicious recipe from Bon 
Appetite @ https://www.bonappetit.com/recipe/chocolate-coconut-pound-cake



INGREDIENTS

¼ cup unsalted butter, room temperature, plus more1½ cups all-purpose flour½ cup unsweetened cocoa powder1 teaspoon kosher salt¾ teaspoon baking powder½ cup virgin coconut oil, room temperature1½ cups plus 1 tablespoon sugar3 large eggs1 teaspoon vanilla extract⅔ cup buttermilk¼ cup unsweetened coconut flakes

INSTRUCTIONS:

1. Preheat oven to 325°. 

2. Butter an 8½x4½" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

3. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. 

4. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. 

5. Add vanilla.
6. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). 

7. Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.
8. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. 

9. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.

cranberry ideas

Cranberry Ideas

These recipes comes from the Food Network's list of 50 Things to do with Cranberries:

Pickled Cranberries

Ingredients:

1 C water
2/3 C sugar
1/2 C white vinegar
2 T kosher salt
1/4 t rushed coriander seeds
1/4 t red pepper flakes
1 1/2 C cranberries

Instructions:

• Bring all the ingredients up to the cranberries to a boil. 
• Then pour over the cranberries. 
• Cool. 
• Chill at least 4 hours.

Cranberry-Chipotle Slaw 

Ingredients
2 T cider vinegar
2 T olive oil
2 t chopped canned chipotles in adobo sauce
2 t honey
4 C shredded cabbage
1 C grated celery root
1/2 C chopped cranberries
1/2 C chopped parsley
salt, to taste

Instructions

1. Whisk vinegar, oil, chipotles, and honey. 
2. Toss mixture with 4 C shredded red cabbage, celery root, cranberries, and parsley
3. Salt to taste

bacon wrapped brussel sprouts

PRINT

Recipe

Bacon Wrapped Brussel Sprouts Recipe

LEAVE A REVIEW

★★★★★

5 FROM 3 REVIEWS

This two-ingredient, bacon-wrapped brussel sprouts recipe is the perfect appetizer for a delicious Thanksgiving feast. They are healthy, easy to make, and oh so tasty!

• PREP TIME:15 minutes
• COOK TIME:35 minutes
• TOTAL TIME:50 minutes

AUTHOR: Lee Hersh 

YIELD: 12 1x

Ingredients

• 12 strips of bacon
• 12 medium/large brussel sprouts
• pepper, to taste

Instructions

1. Preheat oven to 375ºF and line a baking sheetwith tin foil.
2. Then, prep brussel sprouts by washing and patting dry with a paper towel.
3. To make bacon wrapped brussel sprouts. Place a brussel sprout at the top of a piece of bacon. Roll up brussel sprout inside of bacon, using the full piece of bacon to wrap, then place on baking sheet. Season with pepper, to taste.
4. Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.
5. To serve, insert a toothpick into each brussel sprout.

Nutrition

• Serving Size: 1/12
• Calories: 58
• Sugar: 0
• Fat: 4
• Carbohydrates: 2
• Fiber: 1
• Protein: 4

Find it online: https://fitfoodiefinds.com/bacon-wrapped-brussels-sprouts/

cauliflower pizza crust

cauliflower pizza crust

https://damndelicious.net/2016/07/13/best-cauliflower-pizza-crust/

Brined & Roasted Pork Tenderloins

Brined & Roasted Pork Tenderloins

Dijon and Honey Crusted Pork Tenderloins

By Katie Workman https://themom100.com/recipe/dijon-and-honey-crusted-pork-tenderloins/

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1/4 cup coarse Dijon mustard
• 3 tablespoons honey
• 3 cloves garlic, minced
• 2 to 3 small boneless pork tenderloins (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground pepper to taste

1. If you have time, make the brine (see Note on the right side) and place the tenderloins in a container, add the brine to cover (you can also use a sturdy gallon-sized zippertop bag), and brine the tenderloins for 2 to 8 hours.

2. Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt) and pepper until well blended. Smear the pork all over with the mixture to coat; at this point you can cover the pork and refrigerate it for up to a day.

3. Preheat the oven to 375°F.  Heat a large oven proof skillet, preferably cast iron, over medium high heat, and add the remaining 2 teaspoons of olive oil.  Place the tenderloins in the hot pan (save the marinade left behind to use for roasting).  Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total. 

4. Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins and roast until an instant-read thermometer inserted into the center of the pork loins registers 140°F degrees, which could take anywhere from 15 to 30 minutes depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.

Brining Pork

In a large sized container add 1/2 cup salt, 1/4 cup brown sugar, and 2 tablespoons peppercorns. Add 1 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 4 or 5 cups of very cold water, maybe a few ice cubes. Place the pork chops in the brine, adding more water if necessary so that the pork is completely submerged, and refrigerate for 2 to 6 hours, but not longer or the pork may start to get mushy and too salty.

potluck potato salad

Potluck Potato Salad

This recipe is inspired from a country potato salad recipe in Susan Herrmann Loomis' Farmhouse Cookbook. I have changed up some of the details, but the basic idea remains the same: It's a hybrid between an oil & vinegar potato salad and a mayonnaise & egg potato salad with a kick of cayenne.

Ingredients:
kosher salt
4 pounds yellow baby potatoes
1/2 C extra virgin olive oil
3 T white wine vinegar
1/2 t salt
1/2 t freshly ground peppercorns
~2 C diced kalamata olives
~1/2 C diced red onion
~1/2 C diced cucumbers, skin and seeds removed
2 C mayonnaise
~1/2 t cayenne pepper
6 hard-boiled eggs
parsley for garnish

Procedure:
1. In boiling water with kosher salt, cook the potatoes until just tender, about 15 minutes
2. In a large bowl, whisk the olive oil, vinegar, salt, and pepper together.
3. Drain the potatoes and cut them into half or quarters (leaving the skin on) in several batches. Toss them with the vinaigrette until coated. It's helpful not to overtax.
4. When potatoes are cooled (and this can take awhile with such a big bowl of potatoes!), add gently mix the diced vegetables into the potato mixture.
5. Stir together mayonnaise and cayenne in small bowl, then gently coat the potato mixture with it until thoroughly incorporated.
6. I like this salad at room temperature, or it can be cooled for a few hours before serving, depending upon preference.

Serves a few dozen people and makes great lunch leftovers!

Feta-Brined Chicken (Melissa CLArk, NYtimes)

INGREDIENTS

• 4 ounces feta cheese, crumbled
• 3 ½ teaspoons kosher salt
• 1 3 1/2- to 4-pound whole chicken
• 1 to 2 tablespoons cracked black pepper, to taste
• 2 tablespoons dried Greek oregano
• 2 large lemons
• ¼ cup olive oil, more as needed
• 1 large bunch arugula or other sturdy salad greens, for serving

PREPARATION

1. The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
2. Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
3. In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
4. Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
5. Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.

Pulled pork leftovers chili

Pulled pork leftovers chili

This recipe got its inspiration from "The Weary Chef," a handle that well describes me this week! We had a load of leftover pulled pork from our wedding weekend, and this creation turned out surprisingly well.  

~4 C leftover barbecued pulled pork

2 15 oz cans black beans

3 15 oz cans minced tomatoes and 1 15 oz can tomato sauce OR 4 cans minced tomatoes

kernels from 4 cobs roasted corn, which we had in the freezer (or ~2 C plain ole frozen corn)

~2-3 T chili powder

salt & pepper, to taste

smoked paprika, to taste

chopped cilantro and/or green onions, for garnish

Mix it all together in a soup pot and heat it up for 15-20 minutes.  We made cheese quesadillas on the side, and it was fine comfort food on a snowy night.

Wedding leftovers shepherd's pie with turkey

Wedding leftovers shepherd's pie  

Dusty and I had loads of leftover turkey and mashed potatoes after our wedding. Here's how we used some of it up (there are loads of similar recipes on the internet, I've since discovered, but I was adapting from the shepherd's pie recipe in Joy of Cooking) -- although it seems inaccurate to call it shepherd's pie, which traditionally has red meat. Two out of three of our kids liked it, which I count a success, and it seemed to get better after a day or two. Also, a bonus: it only uses only one pan!

3 T light oil (grapeseed, olive, safflower)
1 medium onion
1 stalk celery
~1 cup frozen peas
1 T fresh rosemary
1 1/2 t dried thyme
3-4 C leftover turkey, chopped
~ 4 C leftover mashed potatoes (more or less depending on how thick on the potatoes you want it)
salt
pepper
2 T flour
~1 C chicken bone broth
~1 C shredded cheddar


1.  Preheat oven to 400 degrees.
2. In a large cast iron skillet, heat the oil, then sauce onto and celery until translucent. Add the peas, rosemary, and thyme and cook for another few minutes.
3. Stir in the flour to vegetable mixture.
4. Add turkey, broth, along with salt and pepper to taste. Cook until it thickens, 5-10 minutes or so.
5. Remove from heat and top with a layer of mashed potatoes, covering the meat mixture evenly.
6. Sprinkle cheddar on top.
7. Put the skillet in the oven and bake for 20-25 minutes, until potatoes become fluffy, then broil for another few minutes until the top becomes golden brown.