tag:blogger.com,1999:blog-88658770386466559552024-03-13T11:03:04.322-07:00Beurskens Out Of The BoxI subscribe to an Organic CSA (community sustained agriculture) group.
These are the results of what comes from the box.Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-8865877038646655955.post-12595780899527673502011-11-27T10:22:00.001-08:002011-11-29T12:23:28.969-08:00Thanksgiving Greens in Homage to CarrieI should be continuing on my pumpkin posts but since Thanksgiving is still fresh I'm going to forgo pumpkins and skip right to the greens. Each year we add a new dish to the traditional Thanksgiving fare. I knew the dish I would make had to include greens, because if I didn't use them right away they would be forgotten among the Thanksgiving leftovers.<br />
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I found a recipe for <a href="http://www.foodandwine.com/recipes/kimchi-creamed-collard-greens">Kimchi Creamed Collard Greens</a>. I thought this looked great. This recipe appealed to me also because my sister is in Korea for a year, and we were celebrating Thanksgiving with out her, so I also decided to make it in homage to Carrie.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uEifO-DtSWs/TtU1NDg0sMI/AAAAAAAAAYU/vHck3UfkEzA/s1600/Week+Of+Nov.+23rd+021.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-uEifO-DtSWs/TtU1NDg0sMI/AAAAAAAAAYU/vHck3UfkEzA/s200/Week+Of+Nov.+23rd+021.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turnip greens and kale</td></tr>
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For the greens, I used turnip greens, kale, and at the last minute I added a lovely bunch of bok choy. I am always amazed that no matter how many greens I have it always looks so much smaller in the end.<br />
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I really loved this dish it's similar to creamed spinach but has a nice kick and flavor. How could you go wrong with greens paired with heavy cream and bacon. The kimchi was a nice spicy addition and if you have an aversion to fermented cabbage it tastes just as good without it. I am really impressed with the way that this turned out and might even work it into Christmas dinner as well.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-z0ptHeA0JZ0/TtU1jYFjBLI/AAAAAAAAAYc/VYySsUFx15w/s1600/Week+Of+Nov.+23rd+025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-z0ptHeA0JZ0/TtU1jYFjBLI/AAAAAAAAAYc/VYySsUFx15w/s320/Week+Of+Nov.+23rd+025.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kimchi Creamed Greens</td></tr>
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This a salad my mom made but she used some the nice peppery arugula from the box.<br />
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<a href="http://4.bp.blogspot.com/-hZuj5dCIMM8/TtU13UF6JJI/AAAAAAAAAYk/vrIGtRBAfPg/s1600/Week+Of+Nov.+23rd+026.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hZuj5dCIMM8/TtU13UF6JJI/AAAAAAAAAYk/vrIGtRBAfPg/s320/Week+Of+Nov.+23rd+026.jpg" width="320" /></a></div>
It was a <a href="http://today.msnbc.msn.com/id/45359998/ns/today-food/t/giadas-make-ahead-recipes-thanksgiving/#.TtU5brIk6so">roasted root vegetable salad</a> with pears and roasted parsnips and carrots, and it was great. I hope you had a wonderful Thanksgiving filled with wonderful food.<br />
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<b>Other Posts You Might Like</b><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/12/thankful-for-greens-and-vegetables.html">Thankful For Greens And Vegetables</a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2011/03/salad-with-little-bit-of-everything.html">Salad With A Little Bit Of Everything Including Radish</a>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-75510850859637856222011-11-21T22:49:00.001-08:002011-11-25T13:26:17.336-08:00A Cornucopia of Pumpkin<a href="http://2.bp.blogspot.com/-e4OOGmN-CRg/Ts6S3kZ2wqI/AAAAAAAAAX8/mv6DDRjQ2hI/s1600/Week+Of+Nov.+23rd+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-e4OOGmN-CRg/Ts6S3kZ2wqI/AAAAAAAAAX8/mv6DDRjQ2hI/s320/Week+Of+Nov.+23rd+001.jpg" width="240" /></a>I love Thanksgiving, and in celebration of this week of prepping turkeys and peeling potatoes, I've decided to make a post about all the things I've been making with pumpkins. I had been wanting to make pancakes, pumpkin, to be more specific and made a regular sweet breakfast pancake and made a savory one as well.<br />
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For the breakfast pumpkin pancakes I used <a href="http://www.bobsredmill.com/10-grain_pancake-mix.html">Bob's 10 Grain </a>pancake mix and added three quarters of a cup pumpkin puree and a little bit of cardamom and cinnamon. For the savory pancakes I found a recipe in the <a href="http://www.amazon.com/gp/product/1580081304/ref=as_li_ss_tl?ie=UTF8&tag=beuroutoftheb-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580081304">The New Moosewood Cookbook </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=beuroutoftheb-20&l=as2&o=1&a=1580081304&camp=217145&creative=399369" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important;" width="1" />for sweet potato pancakes and adapted it for the use of pumpkin.<br />
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<b>Savory Pumpkin Pancakes </b>adapted from<b> The Moosewood New Classics Cookbook</b><br />
<i>1 1/2cups of pureed pumpkin</i><br />
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<a href="http://4.bp.blogspot.com/-YmiHKMZpZdg/Ts6TO0TqMEI/AAAAAAAAAYE/cbe5yQ97ZzA/s1600/Week+Of+Nov.+23rd+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-YmiHKMZpZdg/Ts6TO0TqMEI/AAAAAAAAAYE/cbe5yQ97ZzA/s200/Week+Of+Nov.+23rd+002.jpg" width="200" /></a></div>
<i>1/3 of onion coarsely grated </i><br />
<i>2 tablespoons of lemon juice </i><br />
<i>salt and pepper to taste</i><br />
<i>2 beaten eggs</i><br />
<i>1/3 cup flour </i><br />
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<i>1. Combine all ingredients and mix well. </i><br />
<i>2 Heat a small amount of oil in a skillet until it is very hot. </i><br />
<i>3. Spoon batter and form thin pancakes patting the batter down, frying on both sides until brown. </i><br />
<i>4. Serve hot with sour cream or applesauce. </i><br />
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These were both wonderful treats. I think I am more partial to the savory pancakes, I was really impressed with the way they turned out. and I don't know why I had never thought of a doing a savory pumpkin pancake. But it is definitely not going to be the last time. Maybe next time some green onions or chives or bacon would be really good.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Happy Thanksgiving</span></b></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-45138408766539659052011-11-09T20:50:00.000-08:002011-11-10T11:48:18.224-08:00Zucchini Couscous Salad<br />
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I was told to bring a salad to my friends Sunny and Peter's for dinner. Looking at the vegetables that I had left in the box it was either something with chili peppers, a pumpkin (which I didn't have time to roast), and zucchini. Zucchini it was. I scoured<a href="http://www.food52.com/recipes/5425_summer_squash_couscous_with_sultanas_pistachios_and_mint"> Food52</a> for a salad recipe with zucchini and found a Squash couscous with mint, pistachios, and golden raisins. This was a wonderful recipe that I think next time I would probably double the ingredients, for more generous servings per person. There is minimal cooking, sauteing the zucchini and shallots for a couple of minutes at the most, and boiling vegetable broth for the couscous. I can see why this salad would be so appealing to make in the summer because it can be thrown together so easily. There are lots of different flavors going on a little bit of sweetness, freshness from the mint, and lemony goodness from the dressing. This salad also travels well too, which is always nice when bringing food to someones home. It was gobbled up along with the delicious pork stew and smashed potatoes.<br />
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<tr><td class="tr-caption" style="text-align: center;">These photos were taken with my phone because I apparently like to leave my camera on and let the battery drain. </td></tr>
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<b>Other Posts You Might Like</b></div>
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<b><a href="http://beurskensoutofthebox.blogspot.com/2011/06/chocolate-zucchini-multigrain-muffins.html">Chocolate Zucchini Muffins</a></b></div>
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<b><a href="http://beurskensoutofthebox.blogspot.com/2011/03/salad-with-little-bit-of-everything.html">Salad With A Little Bit Of Everything Including Radish</a></b></div>
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<br /></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-24953603459085958002011-10-30T15:10:00.000-07:002011-10-30T15:10:56.059-07:00Roasted Kale Salad<br />
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<a href="http://1.bp.blogspot.com/-oJT_Tx4XXOs/TqmQ7RUl4fI/AAAAAAAAAVs/OaQfzVWa8hg/s1600/Week+Of+Oct.+27th+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oJT_Tx4XXOs/TqmQ7RUl4fI/AAAAAAAAAVs/OaQfzVWa8hg/s320/Week+Of+Oct.+27th+009.jpg" width="320" /></a></div>
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Here is the newest box, I realized that I haven't been showing them lately. I'm so excited about the pumpkin, I'm already making a mental list of things I can make. At the bottom of everything there is a small pile of chile's more than enough to take me through the new year. And I am at a loss of what to do with them.<br />
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<a href="http://2.bp.blogspot.com/-ZtMV-vQrabw/TqmP7pbSkYI/AAAAAAAAAVk/V0L0_obCRlw/s1600/Week+Of+Oct.+27th+004.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ZtMV-vQrabw/TqmP7pbSkYI/AAAAAAAAAVk/V0L0_obCRlw/s320/Week+Of+Oct.+27th+004.jpg" width="320" /></a>You know what has never disappeared from the boxes this whole year? Kale. I have become so used to it that I stopped writing about it because I felt like it's ubiquitous presence was taking away from the other vegetables in the box. Then I saw a roasted kale salad in Heidi Swanson's <a href="http://www.amazon.com/gp/product/1580082777/ref=as_li_ss_tl?ie=UTF8&tag=beuroutoftheb-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580082777">Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=beuroutoftheb-20&l=as2&o=1&a=1580082777&camp=217145&creative=399369" style="border: none !important; margin: 0px !important;" width="1" /> which is fast becoming one of my favorite books. This salad could not be more easier. It's tasty, it's filling, makes a great leftover lunch, and it's vegan. Who knew that toasted coconut and kale would work so well together. I put it over farrow but I'm sure any type of hearty grain would would work well.<br />
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The second time I made this salad I decided to roast these three little deseeded Santa Fe chili peppers along with the kale and coconut. The peppers were an interesting addition it was good with the toasted coconut but it was a little to much heat. Not overly spicy but just assertive enough to make it's presence known. Chili peppers and Kale maybe not the best pairing, but it was worth a try.<br />
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<b>Other Posts You Might Like</b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2010/11/delicous-black-bean-chili.html">Delicious Black Bean Chili</a></b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/09/curried-eggplant.html">Curried Eggplant</a></b><br />
<br />Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-18704471285653678592011-10-21T13:23:00.000-07:002011-10-21T13:23:52.213-07:00One Giant Pizza Post<br />
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Since I just did a post on pizza I decided I should just continue with the theme and show the other pizzas that have been consumed as of late. My room mate and I made a pizza with eggplant, with store bought pizza crust. For some reason I don't have any pictures of it, I must have been really hungry and just forgot to take a picture of the finished product. But here's a photo of an eggplant.<br />
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<tr><td class="tr-caption" style="text-align: center;">Not baked</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baked</td></tr>
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The next pizza that was made I made with my friend Billie. We put zucchini and bell peppers on top and it kind of looks like Christmas in pizza form. We sauteed the zucchini and then just threw on the raw bell peppers along with the cheese. I made the crust with a little bit of cornmeal in it which gave a nice crunch to the loaded squash pizza. And Billie has a great pizza stone which gave a nice golden color to the crust and cheese.<br />
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<a href="http://1.bp.blogspot.com/-mQpBjcCrd4A/Tp3Xxuc7oKI/AAAAAAAAAVY/LV7_5L2xzjA/s1600/Week+Of+Oct.+12th+017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-mQpBjcCrd4A/Tp3Xxuc7oKI/AAAAAAAAAVY/LV7_5L2xzjA/s200/Week+Of+Oct.+12th+017.jpg" width="150" /></a>There have been these lovely bunches of basil arriving in the box with the flowers still attached. They kind of remind me of bouquets of flowers, maybe because I stuck this one in a vase. Basil pairs well with tomatoes and that brings me to my last pizza endeavor.<br />
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<a href="http://2.bp.blogspot.com/-YTDTns5CC6I/Tp3W8b5WLxI/AAAAAAAAAVQ/KXemeh3hZeo/s1600/Week+Of+Oct.+12th+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YTDTns5CC6I/Tp3W8b5WLxI/AAAAAAAAAVQ/KXemeh3hZeo/s320/Week+Of+Oct.+12th+012.jpg" width="320" /></a></div>
The last pizza I made was with heirloom tomatoes. My friend Anna has the most amazing garden in her backyard, I would go so far as calling it a tiny organic urban farm. She generously gave me a large amount of gorgeous heirlooms. I made pizza crust and sprinkled it with a layer of cheese and then baked it for about 15 minutes, give or take. I then sliced up tomatoes and layered them sprinkling salt, pepper, olive oil, and pureed basil on top. I didn't want to bake the tomatoes because they are so amazing in their pure form. This was definitely eaten with a knife and fork because the tomatoes kept falling off but, it was a nice reminder of a summer gone quickly by.<br />
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<b>Other Posts You Might Like</b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/03/everything-but-kitchen-sink-pizza-with.html">Everything But The Kitchen Sink Pizza</a></b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/07/little-tomatoes-and-zucchini-for.html">A Little Roasted Tomatoes and Zucchini For Breakfast</a></b>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-23949999612068967482011-10-12T22:24:00.000-07:002011-10-12T22:24:41.357-07:00Curried Eggplant Pizza<a href="http://2.bp.blogspot.com/-WjQXtwH-78M/Totg015XxII/AAAAAAAAAUs/dHgWvsGoDEQ/s1600/Week+Of+Oct.+1st+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-WjQXtwH-78M/Totg015XxII/AAAAAAAAAUs/dHgWvsGoDEQ/s320/Week+Of+Oct.+1st+007.jpg" width="240" /></a>In Long Beach one of my favorite places to get pizza is<a href="http://dineries.com/ca/longbeach/deanspizza/929redondoave"> Dean's</a>. This is not your normal red sauce pizza, they use Thai curry sauce on a wonderful doughy crust, that combined with tofu, pineapple and cheese is a wonderful treat. I know Dean's in the true Italian style of pizza is blasphemous but that is the beauty of pizza, you can put just about anything on it.<br />
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Inspired by Dean's Thai curry pizza I was inspired to make an Indian style curry pizza. Using similar ingredients from the <a href="http://beurskensoutofthebox.blogspot.com/2011/09/curried-eggplant.html">curried eggplant</a> with a little variation, a pizza was made.<br />
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My friend Jillana, who has a fabulous blog called <a href="http://ovenhappy.wordpress.com/">Ovenhappy</a>, and I cooked and chatted away a Friday evening hungrily awaiting the outcome. We sauteed the eggplant, and onion together adding curry powder and red pepper flakes. At the end we threw in some spinach and let it wilt.<br />
On the pizza dough we spread a layer of labneh, and then spread the eggplant, onion, spinach mixture on top. We were in debate if cheese would be a good addition to Indian style eggplant, so we sprinkled some only on half.<br />
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I loved this pizza. Using the labneh as a sauce/base gave a nice tangy flavor to the eggplant. I really liked the addition of the cheese, but I think I favored the one with out cheese a little more. This delightful meal once again proves that just about anything can be put on a pizza and the outcome will be delicious.<br />
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<b>Other Posts You Might Like</b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/09/curried-eggplant.html">Curried Eggplant</a></b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/03/everything-but-kitchen-sink-pizza-with.html">Everything But The Kitchen Sink Pizza</a></b></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-34372566482978072842011-10-02T10:25:00.000-07:002011-10-02T10:25:34.431-07:00Burnt Okra<br />
Look how cool this okra is. I didn't even know okra could be purple, but aesthetically appealing as okra is, I am at a loss of what to do with it. I know it's used in lots of different types of cuisine and one of the most popular ways to prepare it is fried. I knew I wanted to prepare the okra but I also knew frying was not one of them.<br />
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Then in my Google reader an okra recipe appeared. <a href="http://www.food52.com/recipes/14313_burnt_okra_with_sauteed_potatoes_and_basil">Burnt okra</a> sounded intriguing enough and is a really easy, not very involved cooking process.<br />
<a href="http://4.bp.blogspot.com/-W0hDtaKMO2w/TocxH99csiI/AAAAAAAAAUo/xdkwNlxU7JQ/s1600/Week+Of+Oct.+1st+004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-W0hDtaKMO2w/TocxH99csiI/AAAAAAAAAUo/xdkwNlxU7JQ/s320/Week+Of+Oct.+1st+004.jpg" width="320" /></a> This is kind of like an okra hash, the potatoes and okra work well together with a nice garlicky presence. I really liked the texture of the okra as well, with a name like burnt okra it can be a little alarming, but mixed with the texture of the crisp potato it was good. The recipe calls for basil at the end but I opted to not use it. We put our burnt okra in tortillas and made tacos. It was really filling and I am on the watch for more okra to arrive so I can make it again.<br />
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<b>Other Posts You Might Like</b><br />
<a href="http://beurskensoutofthebox.blogspot.com/2011/06/lima-bean-veggie-burgers.html"><b>Lima Bean Veggie Burgers</b></a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2011/02/braised-late-lunch.html"><b>Braised Late Lunch</b></a>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-83914734161089679452011-09-24T17:47:00.000-07:002011-10-12T22:20:15.005-07:00Curried Eggplant<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TwFHUnVuklw/Tn5xrsjxFXI/AAAAAAAAAS8/JV8V9yDak5w/s1600/Week+Of+Sept+24thh+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-TwFHUnVuklw/Tn5xrsjxFXI/AAAAAAAAAS8/JV8V9yDak5w/s200/Week+Of+Sept+24thh+001.jpg" width="150" /></a></div>
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Eggplant seems to be one of those foods that you either love or hate. I happen to think that it's great. I can't believe I have never blogged about this recipe. This is a cheap, easy recipe that takes little to no time to assemble, depending on how well you can chop an onion, and peel an eggplant. It's nice and filling, and makes for a great leftover lunch. I have made it multiple times and enjoy it with a side of naan. This is also a great way to use spinach during the winter or maybe substituting the eggplant with a squash of some sort. Hmm.. the wheels are turning, but <a href="http://www.foodandwine.com/recipes/curried-eggplant-with-chickpeas-and-spinach">here</a> is the link so you can try the recipe out for yourself.<br />
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<tr><td class="tr-caption" style="text-align: center;">Eggplant curry with a side of naan. Please ignore the conspicuous placement of the can opener. </td></tr>
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<b>Other Posts You Might Like</b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2010/11/i-vote-for-eggplant.html">I Vote For Eggplant</a></b><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/11/delicous-black-bean-chili.html"><b>Delicious Black Bean Stew</b></a><br />
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</div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-14715571910422894542011-09-12T17:53:00.000-07:002011-11-08T10:12:43.810-08:00Laborless Watermelon Treats<br />
<a href="http://3.bp.blogspot.com/-BpCiJWZUjNs/TmvELyDyXAI/AAAAAAAAASs/zOpm3hbCncM/s1600/Week+Of+Sept+10th+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BpCiJWZUjNs/TmvELyDyXAI/AAAAAAAAASs/zOpm3hbCncM/s320/Week+Of+Sept+10th+002.jpg" width="320" /></a> This is a blog post long overdue. A summer has once again come and gone super fast, and with the passing of Labor Day and the crispness of fall around the corner, I thought a post about sweet, cold, watermelon would be appropriate. This past week has been hot, the kind of stifling hot, that makes it hard to do anything. The latest box delivery was so <b>heavy </b>because of the watermelon. Labor Day being a day of no work I decided an easy watermelon salad for dessert would be cooling and satisfying treat.<br />
<a href="http://4.bp.blogspot.com/-PbFKSwLrehM/TmvFDjnJLLI/AAAAAAAAASw/semOlrSFJFA/s1600/Week+Of+Sept+10th+007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-PbFKSwLrehM/TmvFDjnJLLI/AAAAAAAAASw/semOlrSFJFA/s200/Week+Of+Sept+10th+007.jpg" width="150" /></a><br />
The watermelon while not very large was so heavy with juice, that I could already tell it was going to be good. Upon cutting into the melon, it made a satisfying popping sound. It was so sweet and perfectly ripe, not mealy at all and not even a lot of seeds. The salad I made is a combination of various recipes but mostly adapted from <a href="http://www.blogger.com/blogger.g?blogID=8865877038646655955"></a><a href="http://www.amazon.com/gp/product/1580082777/ref=as_li_ss_tl?ie=UTF8&tag=beuroutoftheb-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580082777">Super Natural Every Day: </a><br />
Taking one half of the melon I rubbed ginger all over it. Then I cut the melon into bite size pieces periodically rubbing the ginger on the smaller slices. Once the melon was cut up I added 4 pitted and sliced Medjool dates, a handful of roasted pistachio meats, some mint, and the juice of one lime. Together this makes the easiest dessert you can make and eat. There is nothing like eating a cold piece of melon on a hot day. The ginger and the lime add a nice tang to the sweetness of the watermelon. And the crunch of the pistachios, mixed with the date slivers gave a nice variety of textures. A salad that is refreshing and easy is always a great way to end a meal.<br />
<a href="http://4.bp.blogspot.com/-hF8rTnLLxJQ/TmvGFbkYPUI/AAAAAAAAAS0/3WQKMStABIU/s1600/Week+Of+Sept+10th+009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hF8rTnLLxJQ/TmvGFbkYPUI/AAAAAAAAAS0/3WQKMStABIU/s320/Week+Of+Sept+10th+009.jpg" width="320" /></a><br />
The other half of the melon was used to make a <a href="http://www.bonappetit.com/recipes/2011/06/watermelon-granita">watermelon granita</a>. This is even easier to make you just need to be patient because you need to allow time to allow it to freeze. Pureeing the melon with a little sugar and lime, we poured it into a 9x9 pan. While making space for the granita we decided to add a package of mango puree in as well. After a few hours, we scraped the shavings into a bowl. This was so good and much needed on a sweltering hot day. The mango puree didn't really add anything except a yellow orange tint. This is the best natural snow cone you can make, and tastes fresh at the same time. I think next time some basil or mint might be added in as well.<br />
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<b>Other Posts You Might Like</b><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/09/zucchini-cake.html">Zucchini Cake</a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2011/05/ten-grain-orange-muffins.html">Ten Grain Orange Muffins</a>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-36281096416191054372011-08-21T22:27:00.000-07:002011-11-28T11:06:56.157-08:00Out of the Box and On the RoadI am having the hardest time writing this post, I got back from Seattle/Canada on Monday night I am back from a blissful and enjoyable vacation. I had such an enjoyable time hanging out with people I love and eating lots of fun things. Washington during the summer is a glorious time to be visiting, everything is a lush green and people are out and about everywhere enjoying the warmth of the sun. Growing among all the greenery are blackberries, and they grow everywhere. This is such a novel treat to me but they can become an overgrown thorny sweet weed if you let them take over a backyard.<br />
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I expected to see super ripe plump blackberries to be ready to be picked and plentiful but because of such a long winter they were just coming into the season there were green berries everywhere. We managed to find a nice little spot of ripe berries and picked enough to make some blackberry compote. I was given <a href="http://www.101cookbooks.com/">Heidi Swanson's</a> new cookbook <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1580082777/ref=as_li_ss_tl?ie=UTF8&tag=beuroutoftheb-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580082777%22%3ESuper%20Natural%20Every%20Day:%20Well-loved%20Recipes%20from%20My%20Natural%20Foods%20Kitchen%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=1580082777&camp=217145&creative=399369%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">Super Natural Everyday</a> and have become totally obsessed with it and what better place to make blackberry compote than in Seattle where the blackberries are wild and free.<br />
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This is the shortened abridged version of her recipe. You really could put this on top of anything or just eat it by the spoonful.<br />
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2 cups of blackberries</div>
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2 tablespoons of maple syrup</div>
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2 tablespoons of sugar</div>
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juice from half a lemon</div>
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a little salt</div>
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Combine one third of the berries along with the maple syrup and sugar in a small saucepan over medium heat. Gently simmer for three minutes. Drain the syrup through a strainer and press down on the solids to get as much of the juice out. I was pretty liberal with this part because I didn't have a fine sieve. Pour the syrup on the uncooked berries adding the lemon and salt. </div>
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Taste and enjoy. We had ours over vanilla ice cream and it was amazing.</div>
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<b><a href="http://beurskensoutofthebox.blogspot.com/2011/06/chocolate-zucchini-multigrain-muffins.html"> </a></b><b><a href="http://beurskensoutofthebox.blogspot.com/2011/06/chocolate-zucchini-multigrain-muffins.html">Chocolate Multigrain Muffins</a></b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/07/et-phones-home-for-beach-potluck.html">E.T. Phones Home For A Beach Potluck</a></b>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com1tag:blogger.com,1999:blog-8865877038646655955.post-47179760742761023192011-07-31T14:58:00.000-07:002011-10-12T22:29:30.454-07:00A Blogging VacationI've been taking an unexpected blog vacation, due to a lot of things going on, I feel like I'm not cooking as much as I would like to be. I also just recently broke my camera, bad. I will be back to normal blogging activity soon, with some photos to illustrate but as of today I am taking a literal vacation for a couple of weeks and who knows how much I will be blogging. In the mean time cook a fun meal and share it with people you love, enjoy the warm summer days, and the fruits and vegetables that are a result of them.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-c3zT54nH0p8/TjXONsY0sAI/AAAAAAAAASY/auIiFOQtJ4w/s1600/photo+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-c3zT54nH0p8/TjXONsY0sAI/AAAAAAAAASY/auIiFOQtJ4w/s320/photo+%25281%2529.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are from my friend Anna's yard, I think they are amazing and are a perfect gift of brightness. </td></tr>
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Other Posts You Should Look At While The Summer Sun is Shining<br />
<a href="http://beurskensoutofthebox.blogspot.com/2011/06/grilled-salad-for-memorial-day.html">Grilled Salad For Memorial Day </a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/06/summer-sloppy-joes.html">Summer Sloppy Joes</a>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-88205106428904301202011-07-20T12:37:00.000-07:002011-07-20T12:37:19.802-07:00Cucumber Mango Salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nMzvOjzaTM0/Ticlp3_OWKI/AAAAAAAAASQ/gRnxyaiH_dw/s1600/week+of+july+20th+002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nMzvOjzaTM0/Ticlp3_OWKI/AAAAAAAAASQ/gRnxyaiH_dw/s320/week+of+july+20th+002.jpg" width="320" /></a></div><br />
One of my favorite tomato less salsas is from <u>The Moosewood Restaurant New Classics</u> cookbook. With the abundance of cucumbers I decided to make a salsa adapted from the Black Bean Mango Salsa recipe.<br />
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<div style="text-align: center;"><b>Cucumber Mango Salsa</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bHIrNlbcUJY/Tick2-CCc3I/AAAAAAAAASM/ciAROLs5c_E/s1600/week+of+july+20th+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-bHIrNlbcUJY/Tick2-CCc3I/AAAAAAAAASM/ciAROLs5c_E/s200/week+of+july+20th+001.jpg" width="200" /></a></div><div style="text-align: center;">2 cucumbers </div><div style="text-align: center;">1 mango</div><div style="text-align: center;">1 can of black beans</div><div style="text-align: center;">about a 1/4 of cup of chopped cilantro</div><div style="text-align: center;">Juice of 1 lime</div><div style="text-align: center;">1 large jalapeno</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dice the mango and cucumbers. Chop up the jalapeno including as many seeds as you want for as spicy as you want. Add a drained and rinsed can of black beans, along with the cilantro and lime juice. Season with salt and pepper.</div><div style="text-align: center;">Enjoy.</div><div style="text-align: center;">This is a great summer side We ate it with tortilla chips, and it's also quite delightful on top of fish. It's amazing how a little cucumber goes a long way. The cucumber gives a nice cooling fresh crunch that will relieve any warm day. I wish I had had more mango because the cucumber was more abundant but that didn't stop us from diving in with a tortilla chip in hand. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qjq3CnMfUT0/TicmWhkM-JI/AAAAAAAAASU/u_eAdlr8aWY/s1600/week+of+july+20th+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-qjq3CnMfUT0/TicmWhkM-JI/AAAAAAAAASU/u_eAdlr8aWY/s320/week+of+july+20th+003.jpg" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><b>Other Post You Might Like</b></div><div style="text-align: left;"><b><a href="http://beurskensoutofthebox.blogspot.com/2011/06/delightful-beets-to-share.html">Delightful Beets To Share</a> </b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2010/08/tomato-toast.html">Tomato Toast</a></b></div><div style="text-align: center;"><br />
</div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-45188935882906869232011-07-16T13:19:00.000-07:002011-07-16T13:24:47.090-07:00A Little Roasted Tomatoes And Zucchini For Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--R0ZIOP1Zy8/TiHgY-M5zPI/AAAAAAAAASI/5R-HioKxx3Y/s1600/Week+Of+July+11th+020.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/--R0ZIOP1Zy8/TiHgY-M5zPI/AAAAAAAAASI/5R-HioKxx3Y/s200/Week+Of+July+11th+020.jpg" width="200" /></a></div>With the remaining cherry tomatoes, I woke up this morning thinking about roasting them. I love roasted tomatoes and cherry tomatoes are perfect because they don't take to long to roast and the roasting adds another depth of flavor to their perfect sweetness. I cut them in half and quarters and put them in a 400 degree oven, on a foil lined pan, somewhere between 15-20 minutes until they get nice and soft and a little brown on top. While the tomatoes roasted I sauteed the two zucchini in a little olive oil and one slivered garlic clove until they had a nice tan color. Setting the veggies aside, I scrambled the eggs and then added the zucchini and tomatoes to the eggs when they were just about done. An easy filling breakfast.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nToZhNCf41U/TiHfw3K61TI/AAAAAAAAASE/J-MUTfL3BWo/s1600/Week+Of+July+11th+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-nToZhNCf41U/TiHfw3K61TI/AAAAAAAAASE/J-MUTfL3BWo/s320/Week+Of+July+11th+022.jpg" width="320" /></a></div><br />
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<b><a href="http://beurskensoutofthebox.blogspot.com/2011/05/all-season-ministrone.html">An All Season Minestrone</a></b>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-79348880078210369712011-07-14T10:07:00.000-07:002011-07-14T10:46:09.754-07:00E.T. Phones Home For A Beach PotluckSummer allows for lots of outside entertainment and a good part of the time it is free. In Long Beach we have Movies on the Beach, showing a free movie at a different part of the beach Monday through Thursday. It's a great way to get together and watch a cult classic like Pee Wee's Big Adventure with a bunch of people on a big screen. The last week of August they're playing Jaws all week, which is an appropriate way to end summer.<br />
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<a href="http://4.bp.blogspot.com/-jdHVL_qIdqM/Th8XmzoTM7I/AAAAAAAAARc/OpW2nEa4i-0/s1600/Week+Of+July+11th+005.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-jdHVL_qIdqM/Th8XmzoTM7I/AAAAAAAAARc/OpW2nEa4i-0/s200/Week+Of+July+11th+005.jpg" width="200" /></a>Last night we saw E.T which I probably have not seen in at least 15 years. It's such a great film to enjoy on a large screen and to be able to see it with a bunch of friends. All while enjoying a shared hodgepodge of food. In planning of what to bring I knew I wanted to make a dent in the cucumbers because I had so many, and use some of the purple basil because it does not last long.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JPi54lgFKck/Th8Yi3ndVMI/AAAAAAAAARg/uA_6SU2V9pQ/s1600/Week+Of+July+11th+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JPi54lgFKck/Th8Yi3ndVMI/AAAAAAAAARg/uA_6SU2V9pQ/s320/Week+Of+July+11th+007.jpg" width="320" /></a></div>I found an caprese inspired salad that uses <a href="http://www.food52.com/recipes/310_tomato_nectarine_and_mozzarella_salad">tomato, nectarine, and basil </a> but because it had to be something that traveled well I decided to just to throw everything together in a bowl. This could not be easier and the nectarines were so perfectly sweet that they complemented the tomatoes and basil. The purple basil gave a dark contrast to the red, yellow, and white. This turned out really well and now I'm curious as to what other items I can add to a caprese salad.<br />
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<a href="http://4.bp.blogspot.com/-8-HmvAIbIA4/Th8ZNkIOEgI/AAAAAAAAARk/Tz8hYgjEePY/s1600/Week+Of+July+11th+008.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8-HmvAIbIA4/Th8ZNkIOEgI/AAAAAAAAARk/Tz8hYgjEePY/s320/Week+Of+July+11th+008.jpg" width="320" /></a>I also made an elderflower cucumber drink that is really refreshing and not to sweet. I found elderflower syrup at Ikea yesterday, I had to return something, and thought it would be good mixed with the cucumber. Using 6 parts mineral water to one part syrup plus one cucumber. I now might just start adding cucumbers to everything I drink. This is a great crisp drink that would cool any summer night especially in the company of friends and good movies.<br />
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<b><a href="http://beurskensoutofthebox.blogspot.com/2010/08/tomato-toast.html">Tomato Toast</a></b><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MSrmsrqA6Go/TgzFDsKqFlI/AAAAAAAAARQ/QYffVLfiPeM/s1600/Week+Of+June+24th+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-MSrmsrqA6Go/TgzFDsKqFlI/AAAAAAAAARQ/QYffVLfiPeM/s320/Week+Of+June+24th+008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chard with leaves. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>If you eat a lot of leafy greens a majority of the time the stem gets tossed into the trash. I found a recipe that uses the stem in a great innovative way and there is no cooking involved, just an exercise in patience. In the last issue of <a href="http://www.bonappetit.com/recipes/2011/06/sriracha-fridge-pickles">Bon Appetit </a> I found a little blurb about fridge pickles, using the stems of chard. I love just about anything pickled and I liked that this used an item that is not used very often. I doubled the recipe because I had about 3 cups of chard stems.<br />
I did however add 1 less cup of sugar, mainly because I thought it was too much.<br />
Here is the doubled recipe:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9qGsl9kEfyE/TgzEXyEXbzI/AAAAAAAAARM/HCv56WNH8zc/s1600/Week+Of+June+24th+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-9qGsl9kEfyE/TgzEXyEXbzI/AAAAAAAAARM/HCv56WNH8zc/s200/Week+Of+June+24th+009.jpg" width="200" /></a></div><div style="text-align: center;"><i>Swiss chard Stems</i></div><div style="text-align: center;"><i>2 cups of white vinegar</i></div><div style="text-align: center;"><i>3 cups of sugar</i></div><div style="text-align: center;"><i>1 thinly sliced onion</i></div><div style="text-align: center;"><i>6 Tablespoons of Sriracha</i></div><div style="text-align: center;"><i>1 teaspoon of celery seed</i></div><div style="text-align: center;"><i>Mix the vinegar, sugar, onion, Sriracha, and celery seed. Pour it over the chopped chard stems. Let hang out in fridge for a few days and then eat. </i></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NWc1-dpwNwo/TgzDES6X3II/AAAAAAAAARE/TLhQmK4TB-k/s1600/Week+Of+June+24th+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NWc1-dpwNwo/TgzDES6X3II/AAAAAAAAARE/TLhQmK4TB-k/s320/Week+Of+June+24th+005.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled chard</td></tr>
</tbody></table><div style="text-align: center;"><i><br />
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</i></div>These are really good sweet and slightly spicy because of the Sriracha. We've just been snacking on them periodically but I think they would be really great in a sandwich. This is a great item to have on hand now that summer is in full swing, something that is easy to make, eat, and is great for the summer get together, beach party and lazy evenings ahead.<br />
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We were going to celebrate my mom's birthday in an early evening beach picnic and I wanted to make something that would travel well, could sit at room temperature for a while, and would be easy to eat at the beach. I also wanted to use collard greens because nothing says birthday beach picnic like collard greens.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-obyvbEIsfv8/TgTzNQxNqHI/AAAAAAAAAQw/8tAAaTjjVaU/s1600/Week+Of+June+24th+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-obyvbEIsfv8/TgTzNQxNqHI/AAAAAAAAAQw/8tAAaTjjVaU/s200/Week+Of+June+24th+003.jpg" width="200" /></a></div><br />
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Looking through collard green recipes, a common pairing is collards with bacon. I've been avoiding this combo just because I wanted something else to make that was a little bit more exciting. Then I found a recipe on <a href="http://www.food52.com/recipes/10180_beloved_greens_quiche">Food52</a> for a Beloved Greens Quiche.<br />
Quiche might just be the perfect food. It can be eaten for any meal, it is good warm or at room temperature, and just about anything can be put into a quiche. Quiche is actually pretty easy to make as well, the most time consuming process is letting the dough chill.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Lj_-N-i-mZo/TgTz62cYd9I/AAAAAAAAAQ0/0SOL8Bf3TUc/s1600/Week+Of+June+24th+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Lj_-N-i-mZo/TgTz62cYd9I/AAAAAAAAAQ0/0SOL8Bf3TUc/s320/Week+Of+June+24th+002.jpg" width="320" /></a></div>I followed the recipe pretty closely, making my dough early in the day and then assembling the rest later. This recipe calls for 2 cups of cooked collard greens but I added an extra cup just because I wanted to use all of the greens. In the ingredients it lists cheddar cheese but I didn't add it. When I pulled the quiche out of the oven it was big giant egg poof. It looked really cool. This tasted great, no wonder collards and bacon are paired together so much.<br />
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<a href="http://beurskensoutofthebox.blogspot.com/2010/09/visit-from-cia.html"><b>A Visit From The CIA</b></a>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-54351529414329429732011-06-20T12:55:00.000-07:002011-07-15T15:23:34.175-07:00Lima Bean Veggie Burgers<a href="http://4.bp.blogspot.com/-ukFFIxDav8A/Tf-Q5PfZvDI/AAAAAAAAAQQ/cqiO7z790cU/s1600/Week+Of+June+17th+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ukFFIxDav8A/Tf-Q5PfZvDI/AAAAAAAAAQQ/cqiO7z790cU/s320/Week+Of+June+17th+001.jpg" width="320" /></a>This is a picture of the newest box. Summer is making an appearance with the arrival of peaches and zucchini. The peaches are amazing, I didn't have the patience to make anything from them and ate them up. The recipe for <a href="http://beurskensoutofthebox.blogspot.com/2011/06/peasant-beets.html">Peasant Beets</a> also was made from the contents of this box. The little bag of dried Lima beans has had me thinking. Thinking as in what am I going to do with them. I usually buy my beans already cooked contained in a can with the goopy bean water.<br />
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After finding the best method to soak the beans, which is to pour boiling water over them and letting them soak for about an hour and a half. The beans are still firm but have grown in size by half.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nWMOFkddXhA/Tf-RkW87EdI/AAAAAAAAAQU/AAgIzpRIFyw/s1600/Week+Of+June+17th+013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-nWMOFkddXhA/Tf-RkW87EdI/AAAAAAAAAQU/AAgIzpRIFyw/s200/Week+Of+June+17th+013.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Lima Beans from DeBusschere Ranch</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JRcm0N7aREI/Tf-SRu-9UCI/AAAAAAAAAQY/_PD3Hz0iKE4/s1600/Week+Of+June+17th+023.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-JRcm0N7aREI/Tf-SRu-9UCI/AAAAAAAAAQY/_PD3Hz0iKE4/s200/Week+Of+June+17th+023.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soaked Beans, they do look bigger</td></tr>
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I thought a veggie/bean patty would be the best way to utilize the beans, having not made a veggie patty I found a recipe from <a href="http://www.101cookbooks.com/archives/001567.html">101 Cookbooks</a> and used it as a guideline.<br />
<div style="text-align: center;"><b>Lima Bean Veggie Patties </b><br />
<i>2 1/2 -3 cups of soaked Lima beans</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tmChq55vvVg/Tf-bAzC1T6I/AAAAAAAAAQc/UEYmA5LLe88/s1600/Week+Of+June+17th+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-tmChq55vvVg/Tf-bAzC1T6I/AAAAAAAAAQc/UEYmA5LLe88/s200/Week+Of+June+17th+024.jpg" width="200" /></a></div><i>one medium sized zucchini </i><br />
<i>3 eggs</i><br />
<i>a good sprinkling of salt</i><br />
<i>one onion chopped</i><br />
<i>1 cup of breadcrumbs</i><br />
<i> zest and juice of 1 lemon</i><br />
<i>about a handful of cilantro </i><br />
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<div style="text-align: left;">Combine the beans, eggs, zucchini, and salt in a food processor, mix until it is a consistency of a chunky hummus. Put your zucchini bean mixture in a separate bowl and add onion, cilantro, and lemon. Add the breadcrumbs and let them soak the moisture up for a couple minutes. My mixture was moist but not liquidy, </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xngmwskWFrw/Tf-bwVO5OaI/AAAAAAAAAQg/keu9rAK3sD4/s1600/Week+Of+June+17th+025.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-xngmwskWFrw/Tf-bwVO5OaI/AAAAAAAAAQg/keu9rAK3sD4/s200/Week+Of+June+17th+025.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bean patty cooking.</td></tr>
</tbody></table><div style="text-align: left;">Using a cast iron skillet and coating it with a fair amount of olive oil I formed my bean patties and let them cook for about 7 minutes per side, I wanted them brown on each side. I know that I was turning them to soon when they didn't stay in one piece. The mixture made about 10 patties. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This was a good experiment. They kind of tasted a little like falafel but lighter, probably because it wasn't deep fried. I now want to make everything into a veggie patty. I would also like to try to make a vegan version, one without eggs, but I don't know what would make it stick together. These were good with a little salad on the side and reheated nicely for an easy lunch to take to work. </div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;">This was the first finished batch. </td></tr>
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<a href="http://beurskensoutofthebox.blogspot.com/2010/06/summer-sloppy-joes.html">Summer Sloppy Joes</a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/11/i-vote-for-eggplant.html">I Vote For Eggplant</a><br />
<div style="text-align: center;"></div><div style="text-align: center;"></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-12515177961532695232011-06-16T13:13:00.000-07:002011-07-07T14:40:31.426-07:00Peasant Beets<div align="center"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-rP9HUw7IVW8/Tfu2wI3xL5I/AAAAAAAAAQE/_wcASu7bzWs/s1600/Week+Of+June+17th+004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rP9HUw7IVW8/Tfu2wI3xL5I/AAAAAAAAAQE/_wcASu7bzWs/s320/Week+Of+June+17th+004.jpg" width="240" /></a></div><br />
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I found a recipe on <a href="http://www.food52.com/recipes/3302_french_peasant_beets">Food52</a> for Peasant Beets that uses the beet greens and a bunch of chard. This is just a different version of my <a href="http://beurskensoutofthebox.blogspot.com/2011/06/delightful-beets-to-share.html">Delightful Beets to Share</a>. This recipe involves a little more cooking than the Delightful Beets but uses more ingredients from the box. I made a few adaptations to the recipe because I didn't have some ingredients. </div><div align="center"><br />
<b>French "Peasant" Beets</b></div><div align="center">4-6 Beets with greens</div><div align="center">1 Bunch of Swiss chard</div><div align="center">3 Tablespoons Butter</div><div align="center">2 cloves of garlic chopped</div><div align="center">Salt</div><div align="center">Ground Pepper</div><div align="center">A leftover glass of red wine from the night before (about 2-3 tablespoons</div><div align="center">2 Tablespoons of water</div><ol><li><div align="left">Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 rounds. </div></li>
<li><div align="left">Remove the stems from the Swiss chard, and then coarsely chop the leaves and place in bowl with beet greens.</div></li>
<li><div align="left">In a large pan, melt butter. Saute garlic. </div></li>
<li><div align="left">Add beet rounds to the garlic butter mixture. Crack some pepper and salt over the beets. Reduce heat and saute beets turning over periodically to ensure even cooking. </div></li>
<li><div align="left">About 15 minutes later when beets are beginning to glaze and become tender, add beet greens and chard. Saute for about 5 minutes than add wine and cover. Cook until greens are wilted adding water if necessary. Allow liquid to be mostly absorbed into greens adjust seasonings. </div></li>
<li>Scoop greens and beets into a shallow bowl. Serve with some crusty bread and your favorite tangy spreadable cheese of choice. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OjnPcOygar8/Tfu3hK6U_xI/AAAAAAAAAQI/IAAptGnMjws/s1600/Week+Of+June+17th+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OjnPcOygar8/Tfu3hK6U_xI/AAAAAAAAAQI/IAAptGnMjws/s320/Week+Of+June+17th+008.jpg" width="320" /></a></div>I made this as a late lunch and it was really easy and fairly fast when you want to eat right away. The thing that takes the longest is washing and destemming the greens. I think my greens far outnumbered the beets but it was good just the same. When we ate this for lunch we ate it with goat cheese which was great. There are so many flavors going on with this dish it's sweet, and earthy, yet a little peppery as well. I had it later with some <a href="http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html">Humboldt Fog</a>, which is one of the best cheeses ever, and it was just a little bit more decadent. Whatever you pair it with it will be filling and cause daydreams of sitting in France.<br />
<a href="http://1.bp.blogspot.com/-qs0TkL0udwA/Tfu4Ui33e_I/AAAAAAAAAQM/aosTsF97ZKg/s1600/Week+Of+June+17th+011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-qs0TkL0udwA/Tfu4Ui33e_I/AAAAAAAAAQM/aosTsF97ZKg/s200/Week+Of+June+17th+011.jpg" width="200" /></a><br />
Other Posts You Might Like<br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/05/beet-week.html">Beet Week</a><br />
<div style="text-align: left;"><a href="http://beurskensoutofthebox.blogspot.com/2010/04/swiss-chard-souffle.html">Swiss Chard Souffle</a></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-15695929213296197542011-06-09T14:42:00.000-07:002011-07-15T15:23:34.178-07:00Chocolate Zucchini Multigrain Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_FRDtw6nmhw/Te8TL7lPQHI/AAAAAAAAAPw/_a0EBjVIvxM/s1600/Week+Of+June+2nd+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-_FRDtw6nmhw/Te8TL7lPQHI/AAAAAAAAAPw/_a0EBjVIvxM/s320/Week+Of+June+2nd+015.jpg" width="320" /></a></div><br />
What do you make when a bunch of girls are getting together to drink wine, and look at trashy magazines? Something involving chocolate. And what goes great with chocolate? Zucchini. To be more specific Chocolate Zucchini Ten Grain Muffins.These turned out to be a nice little late night snack that were simple and easy to throw together. <br />
I had originally planned to make this recipe for<a href="http://www.epicurious.com/recipes/food/views/Chocolate-and-Zucchini-Cake-355911"> Chocolate and Zucchini Cake</a>, when I discovered I didn't have enough flour. Have you ever gone to make something and found that you are out of a staple item. This is what ended up happening to me and I ended up substituting a cup of <a href="http://www.bobsredmill.com/10-grain-hot-cereal.html">Bob's Red Mill Ten Grain Cereal</a> for a cup of flour. Which is when the cake turned into muffins, which are easier to manage while riffling through a magazine.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-THB_PBdWmVs/Te8T2gGLG7I/AAAAAAAAAP0/c8zD_SsCsVU/s1600/Week+Of+June+2nd+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-THB_PBdWmVs/Te8T2gGLG7I/AAAAAAAAAP0/c8zD_SsCsVU/s200/Week+Of+June+2nd+025.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">When I bake with zucchini I always think I'm going to use a fair amount of it, until it's grated and 2 cups of grated zucchini only uses about 1 and 1/2. It is a little weird to be eating chocolate flavored muffins and find strands of zucchini mixed in, but they give a nice moist flavor. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Umgt2PN4i90/TfE185pvNmI/AAAAAAAAAP8/2eqXujfTmRw/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Umgt2PN4i90/TfE185pvNmI/AAAAAAAAAP8/2eqXujfTmRw/s1600/photo%25281%2529.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This photo was taken with my phone. It looks like there are chocolate zucchini muffins invading the kitchen.</td></tr>
</tbody></table>The inclusion of the grain cereal added a great texture as well. Who knew chocolate, grains, and zucchini would go so well together.<br />
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<b>Other Posts You Might Like </b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2010/09/zucchini-cake.html">Zucchini Cake </a></b><br />
<b><a href="http://beurskensoutofthebox.blogspot.com/2011/04/collard-pop-tart.html">Home Made Green Pop Tarts</a></b>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-71044398038498191372011-06-07T12:58:00.000-07:002011-07-07T14:40:31.423-07:00Delightful Beets To ShareA few years ago my friend <a href="http://www.shelterrific.com/2011/06/01/real-life-test-kitchen-chris-kimballs-rhubarb-fool/">Megan</a> made this sweet red onion migrogreen relish. It was delish. I decided to amend her relish used some store bought already cooked and peeled beets. From that day on I have made it numerous times for parties, family gatherings, and even for a wedding. With the inclusion of beets in the box lately, I have been making my salad/relish for birthdays and late night hang outs. I don't really know what to call my beet combination, I called it a compote for a while, and then a salad, or a relish. Whatever the name the taste is always great. When serving it in a group there is usually someone who expresses their distaste for beets, and upon trying a little beet mixture I usually have converted them. So here is how to make it.<br />
Just a note I don't really know how much I put in of each ingredient I usually just eyeball it, so that everything is equally represented. <br />
<div style="text-align: center;"><i><b>Beet Relish/Salad/Compote Deliciousness </b></i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bEPkPlIGnRo/Te5zVHhHgbI/AAAAAAAAAPs/jWquKsGBKWY/s1600/Week+Of+June+2nd+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-bEPkPlIGnRo/Te5zVHhHgbI/AAAAAAAAAPs/jWquKsGBKWY/s320/Week+Of+June+2nd+014.jpg" width="320" /></a></div><div style="text-align: center;"><b><i>4 midsized beets</i></b></div><div style="text-align: center;"><b><i>About a quarter to a half of a red onion chopped</i></b></div><div style="text-align: center;"><b><i>Organic Microgreens </i></b></div><div style="text-align: center;"><b><i>1 Tablespoon of Balsamic Vinegar</i></b></div><div style="text-align: center;"><b><i> 1 Tablespoon of Olive Oil</i></b></div><div style="text-align: center;"><b><i>Salt and Pepper</i></b></div><ol><li><i><b>Wash your beets to get all the dirt off of them. Then wrap them in foil and place in a 350 degree oven for about an hour. You want them roasted to the point where they can be poked easily with a fork. When done let them rest and cool, their skins should peel off easily. </b></i></li>
<li><i><b> When the beets are completely cool chop them up and put in a bowl. Dice up your red onion and throw in a handful of microgreens. You can buy microgreens at Trader Joe's. </b></i></li>
<li><i><b>Add balsamic, olive oil, salt, and pepper.</b></i><i><b> I normally don't measure the vinegar or olive oil so a Tablespoon is a good place to start and then go from there. </b></i><i><b> If you feel like you need more of any of the ingredients, add it. </b></i></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-npd1jO3jLkI/Te5sfoqMXgI/AAAAAAAAAPk/QN_lWJOljpg/s1600/SDC10386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-npd1jO3jLkI/Te5sfoqMXgI/AAAAAAAAAPk/QN_lWJOljpg/s320/SDC10386.JPG" width="320" /></a></div><div style="text-align: left;">When everything is together it will have a nice purple hue. Now you can either let it sit for a little bit and let the flavors marinate or serve right away. This is so easy to make, the most time consuming thing is roasting the beets. It's crunchy and sweet, and while each ingredient has a distinct taste, together they work wonderful. It's great on the side as a salad. If your going to a party bring some sliced bread along or make crostini and serve as an appetizer. If you really want to steal the show at the party take along some goat cheese and be prepared to receive praise. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZrgoKl0Psgs/Te5tMmlT6SI/AAAAAAAAAPo/miygMjLbwe4/s1600/SDC10390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ZrgoKl0Psgs/Te5tMmlT6SI/AAAAAAAAAPo/miygMjLbwe4/s320/SDC10390.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little crostini dressed up with beets. </td></tr>
</tbody></table><div style="text-align: left;"><b>Other Posts You Might Like</b><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/05/beet-week.html">Beet Week</a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/06/confetti-slaw.html">Confetti Salad</a></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-33636556371552081982011-06-04T18:23:00.000-07:002011-06-07T23:19:46.476-07:00Grilled Salad For Memorial DayHaving a holiday weekend has placed my blog posting into a little bit of a holiday. Memorial Day seems to bring about the beginning and ending of many seasonal things, but most of all we tend to memorialize with the help of the barbecue. <br />
What better way to celebrate with family and friends than to barbecue along with some veggies. A few weeks ago in the <a href="http://articles.latimes.com/2011/may/12/food/la-fo-gjelina-rec3-20110512">L.A. Times</a> there was a recipe for a grilled kale salad with a yogurt dressing and hazelnuts. Upon seeing this recipe I knew a time would come when I would make it, and nothing says Memorial Day to me like grilled kale.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OFNdNacXjXw/TefYpXrQIGI/AAAAAAAAAPY/BMDzSc1GqKU/s1600/Week+of+June+2nd+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OFNdNacXjXw/TefYpXrQIGI/AAAAAAAAAPY/BMDzSc1GqKU/s320/Week+of+June+2nd+007.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This turns into....</td></tr>
</tbody></table>There were about ten of us and I realized that I didn't have enough kale for all so I decided to grill the romaine as well. Making sure both the kale and the lettuce had a nice coating of olive oil and grilling them for a few minutes it comes out with a nice charred flavor. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-e3oXl4jUy-8/TefZSTmcL1I/AAAAAAAAAPc/1dCuxhlczSU/s1600/Week+of+June+2nd+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-e3oXl4jUy-8/TefZSTmcL1I/AAAAAAAAAPc/1dCuxhlczSU/s320/Week+of+June+2nd+008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This.</td></tr>
</tbody></table>The dressing is really easy and somewhat healthy being yogurt based. For some reason I was convinced that there was lemon in the dressing and added a little to the dressing anyways. I also used a spring onion instead of a shallot. This salad has to be served right away after grilling so make sure the dressing and hazelnuts are toasted before the greens are grilled. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lx9cM1DoZio/TehporTEpFI/AAAAAAAAAPg/b3thEIXX2Ao/s1600/Week+of+June+2nd+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lx9cM1DoZio/TehporTEpFI/AAAAAAAAAPg/b3thEIXX2Ao/s320/Week+of+June+2nd+010.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Everyone loved this salad. It was crunchy, light, had a nice barbecued flavor but also had a freshness due to the mint included in the dressing. While the kale (and lettuce) are still appearing I plan to enjoy them in a new way that evokes warm summer nights <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8XGKKvYrUTc/TefXRL2J65I/AAAAAAAAAPQ/w6Adt42Yl7k/s1600/Week+of+June+2nd+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8XGKKvYrUTc/TefXRL2J65I/AAAAAAAAAPQ/w6Adt42Yl7k/s320/Week+of+June+2nd+002.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">And while I'm at it here is the newest delivery. That bag of white things are dried lima beans which are a new adventure for me. What would you do with them?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Other Posts You Might Like </b></div><div class="separator" style="clear: both; text-align: left;"><b><a href="http://beurskensoutofthebox.blogspot.com/2011/05/salad-week-3-egg-salad-with-kale-and.html">Salad Week #3 Egg Salad With Kale And Spring Onion</a><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><a href="http://beurskensoutofthebox.blogspot.com/2011/03/salad-with-little-bit-of-everything.html"><b>Salad With A Little Bit Of Everything Including Radish</b></a></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-5125670061898522072011-05-25T22:51:00.000-07:002011-05-25T22:51:33.306-07:00Grapefruit Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PrSrC9oOo9k/TdwIBgIKpFI/AAAAAAAAAO8/dBnmDsUoS_g/s1600/Week+of+may+20th+017.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-PrSrC9oOo9k/TdwIBgIKpFI/AAAAAAAAAO8/dBnmDsUoS_g/s200/Week+of+may+20th+017.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grapefruit and lettuce</td></tr>
</tbody></table><br />
The inclusion of grapefruit in the latest box did not cause excitement nor break into the not very well known grapefruit dance. I do not love grapefruit nor do I hate it. I love grapefruit flavored things, like grapefruit soda, it is delicious. Every once and a while a ruby red grapefruit is delightful but I do not crave them.<br />
I figured the best way to use the grapefruit would be using it in a salad because of this large romaine heart. And no I do not put citrus into all of my salads. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BB8TmhIIVWk/TdwHXsoXN1I/AAAAAAAAAO4/6heHLZGz91M/s1600/Week+of+may+20th+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-BB8TmhIIVWk/TdwHXsoXN1I/AAAAAAAAAO4/6heHLZGz91M/s320/Week+of+may+20th+014.jpg" width="320" /></a></div><br />
I found <a href="http://www.epicurious.com/recipes/food/views/Spring-Greens-with-Soppressata-and-Grapefruit-104934">this</a> recipe and it intrigued me because it had such strong ingredients that they seemed like it would work well together. The other reason why I chose this recipe was because I had everything on hand. I liked how this salad turned out. The tang of the grapefruit mixed well with the saltiness of the Parmesan and salami. <br />
Just another simple salad to try with the bountiful supply of organic romaine. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XYKGMmVzAD8/TdwJW5NK44I/AAAAAAAAAPE/NDasj7HM0Y4/s1600/Week+of+may+20th+020.jpg" imageanchor="1"><img border="0" height="240" src="http://4.bp.blogspot.com/-XYKGMmVzAD8/TdwJW5NK44I/AAAAAAAAAPE/NDasj7HM0Y4/s320/Week+of+may+20th+020.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Other Posts You Might Like </b></div><div class="separator" style="clear: both; text-align: left;"><a href="http://beurskensoutofthebox.blogspot.com/2011/05/start-of-salad-week-beets-and-orange.html">Beet and Orange Salad</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://beurskensoutofthebox.blogspot.com/2011/05/start-of-salad-week-beets-and-orange.html">Mustard Salad</a></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-7771290324263751572011-05-20T23:41:00.000-07:002011-07-15T15:23:34.175-07:00An All Season Minestrone<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z9I2RHqGR5k/TdbCEHMuz9I/AAAAAAAAAOs/Bq73AHA8Nf8/s1600/Week+of+may+20th+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-z9I2RHqGR5k/TdbCEHMuz9I/AAAAAAAAAOs/Bq73AHA8Nf8/s320/Week+of+may+20th+001.jpg" width="320" /></a></div><br />
This is the latest shipment from <a href="http://www.southcentralfarmers.com/">South Central Farms</a>. There is such a varying assortment of food including a couple of grapefruit. Another huge head of romaine has appeared as well, so salad has not disappeared from my diet. One new item that has appeared was a nice bunch of Italian parsley.<br />
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While searching for dishes to make that would include parsley, I found <a href="http://www.food52.com/recipes/4661_smoky_minestrone_with_tortellini_and_parsley_or_basil_pesto">this</a> contest winning recipe on Food52 and was sold. Not only did it use the parsley but it used all sorts of of other veggies that I had. <br />
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When I think of minestrone, I think of cold brisk air and the hearty tomato based soup warming me up. I decided that making one last wintry soup, before it gets really warm, was called for, especially since we've had a little bit of rain. <br />
The following recipe is a modified version of the Food52 version. I will say that there are endless possibilities of changing this recipe and would all still end up with the same delicious result. I named it the All Season Minestrone because it uses vegetables from all four seasons. <br />
<div style="text-align: center;"><a href="http://4.bp.blogspot.com/-hhvs2r6DDRk/TdbCvZY_TBI/AAAAAAAAAOw/8P4Uc3RVFhQ/s1600/Week+of+may+20th+004.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hhvs2r6DDRk/TdbCvZY_TBI/AAAAAAAAAOw/8P4Uc3RVFhQ/s320/Week+of+may+20th+004.jpg" width="320" /></a><b><i>Smoky Minestrone with Tortellini and Parsley Pesto</i></b></div><div style="text-align: center;"><i>3 tablespoons of olive oil</i></div><div style="text-align: center;"><i>2 slices of bacon chopped into small pieces </i></div><div style="text-align: center;"><i>5 spring onions peeled and chopped</i></div><div style="text-align: center;"><i>2 large cloves of garlic minced</i></div><div style="text-align: center;"><i>8 medium sized carrots (I used the whole bunch)</i></div><div style="text-align: center;"><i>1 zucchini + 1 little zucchini chopped</i></div><div style="text-align: center;"><i>1 potato peeled and chopped</i></div><div style="text-align: center;"><i>4 cups vegetable or chicken stock</i></div><div style="text-align: center;"><i>1 15oz can of cooked chickpeas </i></div><div style="text-align: center;"><i>1 28oz can of peeled tomatoes with juice</i></div><div style="text-align: center;"><i>salt</i></div><div style="text-align: center;"><i>one bunch of kale chopped fine (this is maybe about 3 cups) </i></div><div style="text-align: center;"><i>9 oz of dried tortellini</i></div><ol><li><i>Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.</i></li>
<li><i>Add 2 more tablespoons of oil along with the onions and garlic. Continue to cook stirring occasionally, over medium heat until softened. </i></li>
<li><i>Add the chopped carrots, zucchini, potato and stir around for a minute or two.</i></li>
<li><i> Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a little salt if needed. Bring the soup to a boil then reduce heat to a simmer and cook 30-40 minutes until the potatoes are just tender.</i></li>
<li><i> Add the kale and the tortellini and continue to cook over a simmer until both are tender and cooked through.</i> <i>Serve garnished with a spoonful of pesto, a few drops of aged balsamic vinegar, and some Parmesan cheese. </i></li>
</ol><i></i><b><i>Parsley Pesto</i></b><br />
<i>whole bunch of parsley</i><br />
<i>1 tablespoon of almonds</i><br />
<i>1 tablespoon of pepitas</i><br />
<i>3 garlic cloves</i><br />
<i>2 tablespoons of Parmesan</i><br />
<i>3ish tablespoons of olive oil</i><br />
<ol><li><b><i> </i></b><i>Everything was thrown into a food processor and blended together. </i></li>
</ol> No wonder this won a prize, this is so good. This smelled so good from the start that I could have just eaten the cooked onions and garlic with the semi raw veggies as it was. It was easy to make, used a ton of vegetables, and I cannot stress enough how good this tasted. Especially with the parsley pesto, it added just a little bit of extra freshness to all the other wonderful flavors. And I don't know if you've ever added balsamic vinegar to minestrone but it is delicious and gives a nice acidic flavor.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rq3FITOnTzw/TdbDXuSxw_I/AAAAAAAAAO0/5MBiOQDemIw/s1600/Week+of+may+20th+006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rq3FITOnTzw/TdbDXuSxw_I/AAAAAAAAAO0/5MBiOQDemIw/s320/Week+of+may+20th+006.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minestrone with parsley pesto</td></tr>
</tbody></table><br />
<br />
<b>Other Posts You Might Like </b><br />
<a href="http://beurskensoutofthebox.blogspot.com/2011/02/split-pea-soup-with-mixed-greens.html">Split Pea Soup With Mixed Greens</a><br />
<a href="http://beurskensoutofthebox.blogspot.com/2010/11/delicous-black-bean-chili.html">Delicious Black Bean Chili</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Katie B.http://www.blogger.com/profile/08217159858940722480noreply@blogger.com0tag:blogger.com,1999:blog-8865877038646655955.post-30639565034189698152011-05-16T15:47:00.000-07:002011-05-22T09:44:08.473-07:00Ten Grain Orange MuffinsOne of my favorite items to make for breakfast is Orange Muffins. I use Nigella Lawson's recipe from <a href="http://www.amazon.com/gp/product/0786868694/ref=as_li_ss_tl?ie=UTF8&tag=beuroutoftheb-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=0786868694">Nigella Bites: From Family Meals to Elegant Dinners -- Easy, Delectable Recipes For Any Occasion</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0786868694&camp=217145&creative=399349" style="border: none !important; margin: 0px !important;" width="1" />.<br />
It's a simple recipe and I've made them so many times the pages are warped and have various ingredients stuck to the pages, which is a sign of a good recipe . I recently bought a bag of Bobs <a href="http://www.bobsredmill.com/10-grain-hot-cereal.html">10 Grain Hot Cereal </a>and had been wanting to make muffins with it. Inspiration struck at a sleepless early morning hour, when I decided to put the two together.<br />
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<div style="text-align: center;"><u><span style="font-weight: bold;">Ten Grain Orange Muffins</span></u></div><div style="text-align: center;"><span style="font-weight: bold;"></span><b>6 tablespoons unsalted butter</b></div><div style="text-align: center;"><b>1 cup of self rising flour</b></div><div style="text-align: center;"><b>1 cup of Bob's 10 Grain Cereal</b></div><div style="text-align: center;"><b>1 teaspoon baking soda <br />
1 teaspoon baking powder</b></div><div style="text-align: center;"><b>1/4 cup of sugar</b></div><div style="text-align: center;"><b>zest of one orange</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0cRwOgpCZ_U/TdC_5edUHYI/AAAAAAAAAOg/0it7WK-rVIY/s1600/week+of+may+6th+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0cRwOgpCZ_U/TdC_5edUHYI/AAAAAAAAAOg/0it7WK-rVIY/s320/week+of+may+6th+005.jpg" width="320" /></a></div><div style="text-align: center;"><b>1/3 cup plus 1tablespoon fresh orange juice</b></div><div style="text-align: center;"><b>1/3 cup plus one tablespoon milk</b></div><div style="text-align: center;"><b>1 egg </b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;"><b>Preheat oven to 400 degrees. </b></div><div style="text-align: left;"><b>Melt the butter and set aside. Combine the flour, cereal, baking soda, baking powder, sugar, and orange zest in a large bowl. </b></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-O5VXDCijBLg/TdDAoOXDk8I/AAAAAAAAAOk/LJkwgT6C9CU/s1600/week+of+may+6th+006.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-O5VXDCijBLg/TdDAoOXDk8I/AAAAAAAAAOk/LJkwgT6C9CU/s200/week+of+may+6th+006.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the carcass of the orange, everything was used.</td></tr>
</tbody></table><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Measure the orange juice and milk into another bowl and whisk in the egg, and then the cooled, melted butter. </b></div><div style="text-align: left;"><b>Now pour the liquid into the dry ingredients, mixing with a fork (this is a distinct direction from Nigella) mixing until just combined. </b></div><div style="text-align: left;"><b>Spoon the mixture into muffin cups and cook for 20 minutes. Let cool on a wire rack, but not too long so that they are still warm when you eat them. </b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">I love these muffins. They are easy to put together and are such a nice little treat to have in the morning. They are not overly sweet, and the grain cereal gave them a hearty texture. For some reason my batter was more liquidity than normal but they tasted fine and were all eaten that day. </div><div style="text-align: center;"><b><br />
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</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zsbVMhW1dgQ/TdDBWuaFkFI/AAAAAAAAAOo/aT-qG39ECz8/s1600/week+of+may+6th+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-zsbVMhW1dgQ/TdDBWuaFkFI/AAAAAAAAAOo/aT-qG39ECz8/s320/week+of+may+6th+008.jpg" width="320" /></a></div><div style="text-align: center;"><b><br />
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