Great Garlic Green Beans
- At August 1, 2009
- By megan
- In Green Beans, lemon, Ollin Farms, Savory Spice Shop, side dish
0
Fresh, local, organic green beans are great in the summer. I have been buying the BEST beans from Ollin Farms. I started with one pound, broke off the tips, and then snapped each bean in half. Boiled them for 2 minutes, then drained and rinsed under cold water to stop them from cooking.
Whisk together the following dressing:
- 1 clove garlic, minced
- 1 TB walnut oil
- 1/4 lemon, juiced
- 1/2 TB soy sauce
- 1/2 TB honey mustard
- 1/2 TB maple syrup
- Aleppo pepper (from Savory Spice Shop), or crushed red pepper flakes.
Toss the beans in the dressing and enjoy.
Sweet Potato Biscuits
- At July 9, 2009
- By megan
- In biscuits, Maple, side dish, sweet potato
- 0
These are moist and sweet, like a muffin, but not light and fluffy, so I’m calling them biscuits. They make a great accompaniment to lots of main dishes, soups, salads, etc.
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Wet Ingredients:
- 1 medium sized garnet or jewel yam, peeled and finely grated
- 2 eggs, beaten
- 1 TB pure maple syrup (add more or less depending on how sweet you actually want these)
- 4 TB walnut oil or melted butter
Mix the dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Add the wet to the dry and mix well.
Form golfball sized balls and bake on a lightly greased baking sheet at 350 for 15 minutes. They will be browned on the edges when done. I baked mine in a scone pan, which gave them their triangle shape. But, a baking tray should work just fine. Allow them to cool. Enjoy.
Black Bean, Pinto Bean, and Quinoa Patties
- At July 9, 2009
- By megan
- In black beans, patties, pinto beans, quinoa, side dish
- 0
Ancient grain quinoa is jam-packed with nutrition. These patties can be a side dish or the star of your meal.
Ingredients:
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 eggs, beaten
- 1 TB Worcestershire sauce
- 2 tsp smoked chipotle Tabasco (another hot sauce will do)
- 1/2 TB ground cumin
- 1 tsp dried cilantro (1-2 TB if using fresh)
- 1 TB chopped fresh chives
- ground black pepper
- 1 tsp sea salt
- Aleppo pepper (or crushed red pepper flakes)
- 2 cups yellow corn meal
Bring 2 cups water to a boil. Rinse one cup of dried quinoa in cold water and then add to boiling water. Reduce heat to medium, stir, and cover. In 15 minutes or so it should be doubled or more in size and all of the water should be absorbed. Remove from heat.
Start to saute the onion in olive oil. Add the garlic after 5 minutes and continue to saute a few more minutes. Remove from heat and transfer to a large mixing bowl.
Add the rinsed beans to the mixing bowl and slightly mash some of them. Add the cooked quinoa and mix well. Then add the rest of the ingredients down the list- beaten eggs, Worcestershire, Tabasco, herbs and spices.
Roll into golf-ball sized balls and then roll in the corn meal. They are going to be sticky and you will loose some of the mixture that sticks to your hand. That’s OK. Cook them like pancakes on a 350 degree oiled griddle. Place the ball on the griddle and gently pat it down. Flip it after a few minutes and then really squash it with the spatula to make it rounder and flatter in shape.
I served these with guacamole, salsa, and shredded sharp cheddar cheese.
Sautéed Broccoli Rabe
- At June 24, 2009
- By megan
- In Broccoli Rabe, side dish, Veggie Sauté
- 0
I love buying organic broccoli rabe from the Hmong farmers at the Boulder Farmer’s Market. I enjoy slightly bitter greens, so if you don’t, this dish might not be for you. However, I encourage everyone to try something at least once.
This is a simple sauté in which I used veggie broth to cook and added olive oil when it was done.
Ingredients:
- Broccoli Rabe (an amount the size of a small head of lettuce)
- Fresh Pepper, thinly sliced
- 2 cloves garlic, chopped
- 2/3 cup Veggie Broth
- Olive Oil
- Fresh Ground Pepper
Heat the veggie broth in a sauté pan with the chopped garlic. When the broth starts to come to a boil, add the peppers and cook for a couple minutes. Then add the broccoli rabe and cook 2-3 minutes, until it is bright green.
Remove from heat and drain the excess liquid in a fine stainless steel colander. Put the broccoli rabe in a bowl and drizzle with olive oil and pepper. Sprinkle with freshly grated parmesan cheese if you want some more flavor.
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