I found this great cookbook at my locals Natural Foods Co-op. This cookbook organizes recipes according to when the fruits and veggies are in season. I love this cookbook because it gives great recipes to utilize all the fresh produce coming from my own garden as well as from the local farmers market. Buying local gives your family fresher foods, decreases how far the food travels to get to you thus decreasing pollution and energy costs as well as helps stimulate the local economy, keeping your food money local.
Check out this website with information on the Simply in Season cookbook. It is quickly becoming one of my favorite cookbooks!
Wednesday, June 10, 2009
Veggie Burrito Bake
This was another excellent dish that I made when my sister was here visiting. It utilizes fresh spinach of the season which I purchased at our local farmers market. I encourage everyone to check out the farmers markets in their area for tasty locally grown fruits and veggies!
Veggie Burrito Bake From Simply in Season
1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice
3/4 tsp turmeric
1 1/2 cup chicken or vegetable broth
16 cups fresh spinach (I didn't have this much-use what you got)
1 1/2 tsp garlic, minced
salt and pepper to taste
2 cups black beans, cooked
1 T chili powder
1 cup cheese
Saute the 1 clove garlic onion, rice and turmeric in 1 T oil until onion is tender. Stir often. Add the broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown. Remove from heat and let stand 5 minutes, fluff with fork. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together. Mix the beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle cheese on top. Cover and bake at 375 degrees until sizzling for 45 minutes. Serve by spooning into warm tortillas. Garnish with salsa, avocados, guacamole, sour cream, cilantro or lime wedges.
Veggie Burrito Bake From Simply in Season
1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice
3/4 tsp turmeric
1 1/2 cup chicken or vegetable broth
16 cups fresh spinach (I didn't have this much-use what you got)
1 1/2 tsp garlic, minced
salt and pepper to taste
2 cups black beans, cooked
1 T chili powder
1 cup cheese
Saute the 1 clove garlic onion, rice and turmeric in 1 T oil until onion is tender. Stir often. Add the broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown. Remove from heat and let stand 5 minutes, fluff with fork. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together. Mix the beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle cheese on top. Cover and bake at 375 degrees until sizzling for 45 minutes. Serve by spooning into warm tortillas. Garnish with salsa, avocados, guacamole, sour cream, cilantro or lime wedges.
Fancy Cheesy Mac with Chorizo
My sister was visiting the last few days and I made this recipe one night for dinner. I've never eaten much chorizo, but knowing it's a spicy mexican sausage, I knew I'd love it. It was so yummy with the cheesy macaroni dish. The original name of the recipe is Fancy Manchego Mac with Chorizo but I did not have Manchego cheese. Use it if you got it, otherwise cheddar worked great.
Fancy Cheesy Mac with Chorizo From Rachael Ray
salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos. Drain the pasta, toss with the sauce and top with the chorizo and parsley. Delish!
Fancy Cheesy Mac with Chorizo From Rachael Ray
salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos. Drain the pasta, toss with the sauce and top with the chorizo and parsley. Delish!
Rhubarb Bread
I have not been good about keeping this site updated with new recipes. I've been doing quite a bit of baking and cooking lately, but I've also been doing a lot of gardening and yardwork which has limited my computer time. I will work on adding more new recipes in a more timely manner :)
I had some more rhubarb left to use up and I found this recipe. I didn't have a ton left so the 1 1/2 cups was perfect. This bread was so moist and tasty. It disappeared fast!
Rhubarb Bread From Sparks from the Kitchen
1 1/2 cups brown sugar
2/3 cup oil
1 egg, beaten
1 cup sour milk (I mixed 2 tsp lemon juice with the remaining amount of milk)
2 3/4 cup flour
1 tsp baking soda
1 tsp vanilla
1 1/2 cup diced rhubarb
1/2 cup nuts, chopped
Heat oven to 350 degrees. Mix the above together and pour into 2 greased and floured loaf pans (7x5" approximately).
Topping: Mix 1/2 cup sugar, 1 tsp cinnamon and 1 tsp softened butter. Sprinkle on top of bread. Bake for 45 minutes or until toothpick inserted in center comes out clean.
I had some more rhubarb left to use up and I found this recipe. I didn't have a ton left so the 1 1/2 cups was perfect. This bread was so moist and tasty. It disappeared fast!
Rhubarb Bread From Sparks from the Kitchen
1 1/2 cups brown sugar
2/3 cup oil
1 egg, beaten
1 cup sour milk (I mixed 2 tsp lemon juice with the remaining amount of milk)
2 3/4 cup flour
1 tsp baking soda
1 tsp vanilla
1 1/2 cup diced rhubarb
1/2 cup nuts, chopped
Heat oven to 350 degrees. Mix the above together and pour into 2 greased and floured loaf pans (7x5" approximately).
Topping: Mix 1/2 cup sugar, 1 tsp cinnamon and 1 tsp softened butter. Sprinkle on top of bread. Bake for 45 minutes or until toothpick inserted in center comes out clean.
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