Heritage and Okra Stew

As I was trolling recipes on the internet this week, after a trip to the Farmer's Market and my purchase of a pound of fresh cut okra pods, I started thinking about ethnicity, heritage and okra. I love okra just about any way you can prepare it. Being raised in the South, we added it to soup and gumbo, and of course cut into discs and then deep- fried (the only way I could interest my girls in okra, when they were young-- and that was only after telling them it was like eating popped corn!). Okra is known by many other names in many other cultures. I know of at least two: bammies and lady fingers. One of my very favorite ways of eating okra is a stew of okra, corn, and tomatoes. One always knew, when that combination started showing up on the dinner table, or on the menu of a home-cooking restaurant, that those three crops were in from the fields. I digressed and got carried away. Thanks readers, for the indulgence. Back to this week, when I was looking at a Greek Food Blog this week, there it was, a very similar dish. I am not Greek, but really guys, I was amazed at just how similar the recipe was. The only difference: in the Greek dish, potatoes were added, where we always used corn. So, there was an ah ha moment and the small red skinned potatoes were added with the corn and we loved it. We're not all that different after all, are we? Good food always finds itself onto the table, no matter who you are, where you are or where you came from.

Okra, Corn and Tomato Stew

2 medium yellow onions, sliced thin
1/4 cup olive oil
1/2 cup parsley, chopped
1 lb of okra, stems removed, trimmed
1/2 cup plum tomatoes, hand-crushed, or use one 15 oz can tomatoes broken up
3-4 cloves of garlic, sliced
5-6 allspice berries
2 cups of vegetable stock (chicken stock works too)
salt and pepper to taste
6-8 small red potatoes, leave skin on if you like
2 ears cooked or uncooked corn, kernels cut from the cob, or a small can of whole niblets

1. In a pot over medium-high heat, saute onion slices in olive oil for 5 minutes or until they are sweated. Cover,
reduce the heat to medium and and simmer for approximately 10 minutes.
2. Add okra, corn, crushed tomatoes, parsley, garlic, allspice and vegetable stock and bring to a boil.
Adjust seasoning with salt and pepper, if needed.
3. Cover, reduce to a simmer and cook for about twenty minutes.
Add potatoes (whole) and continue to simmer, until potatoes are fork tender,about 20-30 minutes


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His own personal silo--a comparison and parallel

When I saw this photo Gene took of the red winged black bird, it struck me that the wise bird had found his own private silo that Farmer Gene had supplied. I was also thinking (unlike this bird) how I could share and write about my own personal silo, a soup that Lauri Colwin shared with the world in her book Home Cooking. Like the bird, who thinks black oil sunflower seeds are the ultimate comfort food, so nutritious and healthy, I feel this way about soup. This recipe is truly a great basic one that you do math with, add, subtract, multiply and divide. Add some Geometry with cornbread (circles, triangles, diamonds,squares) and you have southern comfort at its' finest. I elected to try adapting the recipe to a quick one and used my pressure pan. It worked beautifully. The original Colwin recipe took three hours, mine took 25 minutes, plus a little additional time to cook the carrots through, since I added them after pressure was released. Even though my son in law, David is not here to share this soup now, in his honor I left the corn on top so he would not have to subject himself to a vegetable he does not care for. Although, I don't know exactly why I did it this way, since David is not fond of Barley either! Maybe I added the corn like this because it's cute this way, and colorful! And maybe I made it with Barley because I want David to learn to like it, Kelly likes it!






Beef, Leek and Barley Soup

Adapted from Laurie Colwin’s Home Cooking

1. Trim two big, meaty short ribs and put them on the bottom of your soup pot. (I used 4) Although you do not have to, I brown the ribs and drain any fat accumulated
2. Add 1/2 cup of barley, three big cloves of garlic chopped, two chopped onions, and three leeks cut lengthwise and then into segments–use both the white and the green parts. Be sure to wash the leeks carefully, as they are sneaky in hiding dirt. You can also add mushrooms and any other vegetables you may like. Grind in a little black pepper.
3. Add about eight cups of water or beef stock and let it simmer on the back burner for at least three hours while you go about your business. You can also add lima beans, cubed potatoes, peas, corn, string beans and chopped tomatoes at any point, or the second day, should you have any leftover.
Before serving, skim off the fat–there will be a bit, as short ribs are quite fatty–take the meat off the bones, chop it and put it back in the soup.
My Notes: 20-25 minutes is sufficient if using a pressure pan. Use quick cool method of releasing pressure, by carefully taking the locked pan to the sink and running cool over the top lid until the safety valve has dropped and the pressure level has returned to normal.
I cooked mine under pressure for 25 minutes, released pressure and returned the soup to a bare simmer and added: 1 15oz can of diced tomatoes with their juice; 1/4 head cabbage, sliced thin; 1 large ear of cooked (cooked because it was reserved in the fridge from a previous meal) corn kernels, cut from the cob, 2 large carrots, scraped and in medium dice and 1 cup wild mushroom blend. Keep soup on a low simmer until carrots are just tender.
Other suggestions: Green beans, diced potatoes,lima beans, peas are also good choices. You may have to add more broth if you load it up with a lot of extra veggies.


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More Salad to feed the addiction

I am now hopelessly addicted to two salads. I was busy posting about the Sesame Cilantro Vermicelli Salad, when Dana was posting about Quinoa with Grilled Zucchini, Chickpeas, and Cumin. I read the ingredients and how the spices get warmed in oil until fragrant and knew I was hooked---just-like-that! Add the fact that I had all of the ingredients on hand and know that this delight was on the dinner table, er belly by nightfall. I love Quinoa. It is so healthy and easy to prepare. Combined with zucchini and chick peas and you have got yourself a mighty fine complete meal, as is. So satisfying and beautiful as a stand alone, or if you must have more, serve it as a side. At dinnertime we ate it warm, but the next day, we ate it chilled, would you believe for breakfast? I know, without a doubt that a fried egg would be a wonderful addition. I am so glad Dana posted this recipe, check her post.



Quinoa with Grilled Zucchini, Chickpeas, and Cumin
Serves 6-8
Dana says she cut this out of a magazine, possibly Bon Appetit, Gourmet, or Food and Wine
Quinoa generally needs to be rinsed before using so it is not bitter. If you buy Bob’s Red Mill brand, it does not need to be rinsed.

1 15-oz can chickpeas, drained (if you don't like chick peas, try subbing with another firm bean)
3 tbsp. fresh lemon juice
5 tbsp. olive oil, divided
2 garlic cloves, peeled
2 tsp. cumin seeds
1 tsp. tumeric, divided
1 tsp. smoked paprika, divided
2 cups water
1 cup quinoa, rinsed well and drained
1 tsp. kosher salt
1 1/2 pounds zucchini, trimmed, quartered lengthwise
1 1/2 tsp. ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Combine chickpeas and lemon juice in a large bowl. Add 3 tbsp. oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp. tumeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer,stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 20 minutes.
Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp. oil. Sprinkle with ground cumin, 1/2 tsp. tumeric, and 1/2 tsp. paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10-12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then chickpea mixture to quinoa. Toss to blend. Season to taste with salt and pepper.
(Can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)



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Simple Abundance--give thanks for the bounty we are about to receive

Gene planted green beans this year. Does that make him Gene and the Beanstalk? So far, so good, as the photos confirm. I don't think it will be too long for the blossoms and subsequent beans to appear. I am a bit impatient though, so I bought beans at Costco to try this recipe. My report to you: try it, I liked it. The beans retain some of their crunch; the combination of soy sauce (sweet) and crushed red pepper (hot) give it Asian flair and flavor.







Spicy Green Beans
Adapted from the Paupered Chef


2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3/4 pound green beans
4 scallions, diagonally sliced
2 shallots, minced
3 medium cloves of garlic, minced
1 teaspoon of Sriracha Hot Sauce (more or less depending on your tolerance level)

*Note-Make sure everything is prepped and ready to go before tossing anything in the pan. It will take just a few minutes to cook everything. It will go by quickly.
1 .Combine the soy sauce, white vinegar, sugar, Sriracha and red pepper flakes in a bowl and whisk until combined.
2. Mince the garlic, and cut the scallions
3. Place the iron skillet over high heat for at least 5 minutes.
4. When everything is chopped and ready, toss in the oil, swirl until it coats the bottom of the skillet, and add the green beans. Cook until they are tender, about 4 minutes, stirring every 30 seconds or so. It will look like you’re murdering them, but be patient. It will work.
5. Dump in those neatly cut scallions and shallots and cook about another 4 minutes, stirring every 30 seconds.
6. Add the garlic and cook just until it becomes fragrant; add the soy sauce mixture. Cook for another 20 seconds or so, and then turn off the heat, and plate.

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Have a bowlful of health

Dani Spies calls this recipe Mexican Cabbage Soup. I think she should have called it Once Around the Farmer's Market. Most of the veggies are rough chopped, so it comes together quickly. The Jalapeno adds a slight amount of heat, the lime juice makes it pop and all those veggies! You will have certainly met your minimums. Looks good, tastes good, you feel good! Lower calories for healthy food is a super bonus. This is a win-win recipe. Highly recommended!




Mexican Cabbage Soup
Ingredients
1 yellow onion, cut into ½ moons
4 cloves of garlic, chopped
½ jalapeno, minced
5 carrots cut into slices
6 cups of chopped up cabbage
1 large zucchini, cut into chunks
A few handfuls of baby spinach
½ cup of frozen peas
6 cups of chicken broth
1 15 oz can of diced tomatoes
1/3 cup chopped cilantro
Juice of one lime
2 tsp of olive oil
Salt and pepper to taste
Optional: Pre-cooked shredded chicken &
avocado
Directions:
In a large pot heat olive oil over medium high heat and add onions along with
a pinch of salt. Allow the onions to cook for about 4-5 minutes or until
translucent.
Stir in jalapeno, carrots, and garlic and cook another few minutes. You just
want to give the veggies a head start before stirring in the cabbage.
Combine all the veggies together before adding the broth and the tomatoes;
turn the heat to high and bring to a boil.
Once your soup is at a boil bring it down to a simmer and stir in zucchini and
peas. Cook for just a couple more minutes before stirring in the spinach,
cilantro and fresh lime juice. Adjust seasonings and serve yourself some
soup!!
Serving suggestion: Put a couple of ounces of pre-cooked shredded chicken at the bottom
of the bowl before topping with the soup. Then finish it off with some fresh
avocado and an extra squish of limejuice… SO GOOD!
Makes a HUGE pot.
Nutritional Analysis
Serving Size: 1/8 of the pot (without the addition of chicken
or avocado) Calories: 99; Total Fat: 1.6g; Saturated Fat: 0.2g;
Cholesterol: 0mg; Sodium: 119mg, Carbohydrate: 17.9g; DietaryFiber: 4.8g; Sugars: 9.2g; Protein: 4.7g

Bonus photos from our recent visit to the Webster Farmer's Market:





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If a picture is worth a thousand words, I hope two pictures will get me further

I love the way artichokes look, all symmetrical and chubby green pine coney. Even more, I like how they taste, but.....I have never had the courage to d-i- y at home. My grocery store never had any that I would call knock-outs, they usually look tired and old and pricy. But wait! Things change and almost exactly at the same time Kalyn blogged about cooking the lovely thistle in a pressure cooker, I happened upon some beauties and voila: I had success! I was so happy, I could have danced around the kitchen, but there is no room. Instead, Gene and I ate like pigs. I had spent a good deal of time pondering an exact recipe to try and which dipping sauce to try. After all of my research, I combined Kalyn's pressure technique with Martha Rose Schulman's (New York Times) lemon-garlic-olive oil aromatics and her dipping sauce. Fear not, you can do it too. Go ahead now, have a look:

Quick Version Steamed Artichokes in Pressure Pan
What I did:
Trim the stem end only slightly since the stem is edible.
Rub the cut with a slice of lemon to prevent discoloration.
Rub each with olive oil and placed them into the pressure pan, stems up.
Add the juice of 1 lemon, drop the squeezed lemon into the pan
Add 1 head of garlic, separated into cloves, but not peeled into the pan
Add 2 cups water
Heat, to simmer, lock lid on and bring to full pressure, reduce heat to keep the pan under steam and pressure for 15 minutes.
Use quick release method to release pressure by removing pan from heat and running cold water over the locked pan lid until the steam stops and the safety valve has dropped and unlock the lid.
Remove the chokes from the steaming liquid to drain
Cut the chokes in half through their length and remove the fuzzy choke at the base of the leaves, carefully keeping the heart in tact with the stem.
Serve with dipping sauce or melted butter



Yogurt-Mayonnaise Vinaigrette

Traditionally steamed artichokes are served with drawn butter or with a mayonnaise. Schulman uses a vinaigrette-based sauce thickened with just a bit of mayonnaise and yogurt.
2 tablespoons white wine vinegar or sherry vinegar
Sea salt or kosher salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann’s mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
1. Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.
Yield: 3/4 cup
Variation: Substitute 1 tablespoon fresh lemon juice for 1 tablespoon of the vinegar.

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Oven Roasted Asparagus With Fried Capers

All lined up like little green soldiers on the plate, but not for long. The fried capers give this dish a slightly salty, pungent kick that makes it interesting and according to Chef Gold, "startling".

OVEN ROASTED ASPARAGUS WITH FRIED CAPERS

2 LBS MED THICK ASPARAGUS
¼ CUP Olive Oil
SALT
1/4 CUP LARGE CAPERS, DRAINED
FRESHLY GROUND BLACK PEPPER

Preheat oven to 425 if spears are slender, 500 if thick

Remove woody bottoms of asparagus. Drizzle 2 tablespoons olive oil on rimmed baking sheet. Place asparagus on sheet and roll in oil. Sprinkle lightly with salt. Roast 8 min., shaking pan several times. Transfer to warm platter.

Meanwhile, heat the remaining 2 T oil in small skillet. Fry capers over high heat for 1 minute. Top asparagus with capers, pass the peppermill at the table. May be served hot, room temp, or cold. To make this side dish a complete meal, top with a fried or poached egg and Canadian Bacon on the side.

Serves 4

From: Cooking 1-2-3 by Rozanne Gold


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