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Baked Stuffed Pumpkin or Winter Squash

26 Nov

 

 

It’s been a long time since I stuffed a pumpkin, but Halloween and late fall combined to make me want to do it again. This is so easy and you can stuff any old winter squash with any old stew (or stuffing) and make a dramatic dish!

stuffed squashBaked Pumpkin with Beef and Sweet Potato Stew

One or two whole pumpkins (We used two 6” tall pumpkins), hollowed out, seeds reserved for pepitas, cap reserved

2 Tbs olive oil

1.5 Cups chopped onion

1/4 Cup garlic, minced

¾ Cup carrots, diced

¾ Cup celery, diced

2 lbs ground beef

Adobo powder

1 Cup sweet potato, peeled and cubed

3 Tbs Worcestershire sauce

1 tsp soy sauce

2 Tbs tomato paste

1 Tbs oregano

Salt and pepper to taste

In a large soup pot, heat olive oil until fragrant at medium high. Add onion, stir to coat, then lower heat and cook for about five minutes, until well-softened. Add garlic and cook for another minute. Add carrots and celery and cook another five minutes, until softening. Add ground beef and brown. Sprinkle with abundant Adobo powder, then add sweet potato, Worcestershire sauce, soy sauce and tomato paste. Preheat oven to 350°F while allowing meat mixture to simmer for at least 20 minutes on low, adding, adding oregano about five minutes before you take it off the heat.

Sprinkle the inside of the pumpkin very generously with salt and pepper. Put each pumpkin on a stable rimmed baking sheet with a bit of olive oil to prevent sticking. You’ll want something that you can carry the pumpkin to the table on, as the shell will soften and fall apart if you try to move it.

Stuff the pumpkin with the meat. You can freeze leftover meat, or, as we did, quickly open up a couple of butternut squash, season and stuff also.

Bake the pumpkins for an hour and check for tenderness. We cooked our two small ones for two and the squashes for about 1.5 hours.

Allow to cool for a bit and bring to the table with the lids on for extra drama. As you scoop out the meat (it’s nice with rice), also scrape out some pumpkin, which should be seasoned and tender.

 

 

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Artichokes or Fartichokes? We Test Them

7 Nov

I got a quart of Jerusalem artichokes (Helianthus tuberosus),as a special bonus from the farm the other day and I was thrilled to get to try them.

Here's what they look like before washing

Here’s what they look like before washing

But a funny thing happened when I began to research…some articles suggested that as delicious as these roots are — favored by Native Americans back in the day and now beloved worldwide — and despite their cheery aliases —  sunchokes, sunroot and earth apples  — they have a dark underbelly. Emphasis on belly. The story goes that they cause gastric disturbances that no one wants to talk about, since they have so many tasty uses and currently are the darling of the foodie-rootsy set.

I took my investigation international, as my sources said the Brits in particular complained about the gas and christened them “fartichokes.” Given that the English would be unlikely to worry about the truth of such a terrific pun-type word and would happily use it with complete disregard to its relationship to actual fact, I had to corroborate.

Cleaned-up Jerusalem artichokes.

Cleaned-up Jerusalem artichokes.

My son and I got on the Skype to Lowestoft, England to ask my friend Kate and her two boys, Alastair and Gregor, who are 10 and therefore can be expected to be well-versed in anything gassy. They said no, they’d never heard such a thing, but seemed to enjoy being asked.

Well, me being me, I forged on with the experiment, fearlessly offering my body as laboratory rat in the name of good eating, washing and peeling some (but not all) of these cute little roots that have a hobbit-y sort of charm. I set about roasting and then had a taste. They were delicious. Really delicious.

Firm to the bite then creamy inside, with a wonderful nutty flavor (the peeled bits were better than the unpeeled); I was smitten and already thinking about what I could do with them the next time. I then went to bed, after leaving some for my parents to try with their lunch the next day.

Another view of them raw

Another view of them raw

All was well, until suddenly on my way to work that next morning I found out that the Wikipedia entry was painfully true…and I quote… Continue reading →

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Buttery Roasted Winter Radishes and Watermelon Turnips

1 Nov

I don’t always reap what I sow, being that my garden is often a disaster and if my family depended on it for primary sustenance, the de Cubas would be no more.

Surprise! An unexpected bounty of radishes

Surprise! An unexpected bounty of radishes

But in a delightful surprise, a late summer planting of leftover radish seeds, sown in some fit of hopefulness as I cleared the beds of the unproductive detritus of a summer spent elsewhere, yielded a pound or so of very fat cherry bell and French Breakfast radishes.

Should've harvested these a week ago....

Should’ve harvested these a week ago….

So fat, in fact, that they needed a roasting with butter to mellow the bite and soften the woodiness that comes when you don’t notice what is happening and you wait too long to harvest. It is the #gardenofneglect after all!

Another view of the surprise radish harvest

Another view of the surprise radish harvest

I added in there some watermelon turnips from our CSA (Restoration Farm), which were absolutely gorgeous, but I didn’t know what else to do with. This is the simplest recipe ever for a beautiful autumnal side dish!

A pretty plate of turnips and radishes with very little effort

A pretty plate of turnips and radishes with very little effort

Roasted Winter Radishes and Watermelon Turnips

Radishes, sliced into ¼-1/2” half moons and/or Watermelon turnips, peeled/pared and sliced into ¼”half moons

A knob of butter

2 Tbs (or more) extra virgin olive oil

Salt and freshly cracked pepper to finish

Preheat oven to 425°F

In a baking dish big enough to hold your quantity of root vegetables you have, place all the vegetables. Add a generous knob of butter (figure 1.5 Tbs for a 8×8 oven dish worth and go up a half Tbs for each inch larger). Pour 2 Tbs of olive oil over that. Stir everything around to coat and add more oil as you see fit.

Roast in the oven a half hour. Check how things are doing. The turnip will take longer, so lower heat to 375°F and roast for another half hour (you won’t burn the radishes, but the turnip will soften. I will be experimenting with a slower roast at lower temp all the way in the next few days). Sprinkle generously with finishing salt and pepper and serve.

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Bok Choy, Carrot and Ginger Soup (just chop and simmer)

25 Oct

This was one of those late-season, gotta use up some veggies because tomorrow is another C.S.A. pick up, type of recipes that came together so quickly and made everyone so happy that I have to share it, even though it is embarrassingly easy and yes, I used a stock cube because I was out of chicken stock and my found veggie stocks didn’t seem the right flavor for this.

My parents went wild for this delicate soup.

My parents went wild for this delicate soup.

Bok Choy (Brassica rapa, Chinensis group) is also called chinese white cabbage and pak toi or variations thereof. There are also different varieties within this group; the one we get from Restoration Farm has kind of a bulb-like bottom (like fennel), wide stalks like chard, and green leaves like wings on either side. Look for firm yet tender stems and glossy, spot-free leaves. It is very versatile for salad, fried rice, stir fry and the like.

We loved this soup because it was so delicate and yet clearly expressed the flavors of the vegetables, the ginger, and the sesame oil. You can remove the ginger slices if you like; we didn’t. A couple of shrimp or shredded beef would not go astray here either! Done in a flash and ever so delicious!

I find this bok choy soup kind of pretty!

I find this bok choy soup kind of pretty!

Bok Choy Carrot and Ginger Soup (serves 4 as an appetizer; 2 as a very light main course)

4 Cups chicken or vegetable stock (or a stock cube and 4 Cups water)

1 knob ginger, roughly peeled and sliced in thin rounds

1-2 heads bok choy, bottom sliced off, separated and carefully washed*

½ Cup onion, sliced into half moons

2-3 carrots, peeled and sliced on the bias

¼-1/2 tsp sesame oil

½ – 1 tsp soy sauce (low sodium, if using commercial stock)

Place all ingredients in a soup pot. Add liquid to cover, if necessary. Bring just to a boil, lower heat immediately and simmer until vegetables are tender.

*My mom prefers the bok choy sliced smaller, but my dad and I like it whole. My son thinks it’s a joke that we would even suggest he try it.

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Caldo Verde (Portuguese Sausage and Greens Soup)

26 Sep

It is late in September and I haven’t posted for you guys in weeks! Back-to-school is a challenging time, and this year my college teaching career has taken a turn for the better and busier (tenure track, presentations, grant-writing, event-planning AND a new edition of the textbook), so I have been all-in at the college and all out of commission in the food-writing biz.

But that doesn’t mean I have been ordering take-away dinners. I just haven’t been narrating our every meal! (And I haven’t been doing much new stuff either, but sticking to my tried-and-true reliable recipes.)

Andouille sausage is not, perhaps the most traditional choice, but it works!

Andouille sausage is not, perhaps the most traditional choice, but it works!

However, a good price on some D‘Artagnan andouille sausage at Fairway Market and armfuls of late summer greens from Restoration Farm CSA and a kicking homemade beef stock in the freezer assembled themselves in my head into a delicious soup for the cool early fall air. When I say assembled themselves, I mean it: this is an easy-peasy soup that doesn’t take much effort.

I will post more in the coming days, I hope; I have a few Edible Long Island articles to catch you up on as well!

A delicious soup for a cool day when you want a soup that warms but doesn't overstuff you

A delicious soup for a cool day when you want a soup that warms but doesn’t overstuff you

Caldo verde (Portuguese green soup with sausage)

2 generous tablespoons extra virgin olive oil

6 oz andouille (or other spicy, robust sausage), sliced in ¼ rounds

1 Cup onion, diced fine

2 Tbs garlic, minced

6 Cups sturdy, leafy greens (kale, collards, escarole, chard, beet greens), cleaned and torn into largish pieces

2 Cups potatoes, cubed

6-8 cups cooking liquid; at least four Cups being a good, flavorsome, low-salt stock

Salt and pepper to taste

Heat the oil in your soup pot until rippling. Add sausage and lower heat to medium. Cook sausage until browned and remove to a plate, setting aside for later.

To the seasoned oil, add the onions and garlic and sauté at medium-low until translucent and tender (the longer the better). Add your leafy greens and wilt briefly. Then add potatoes and cooking liquid. Bring to a boil, then simmer until greens and potato are tender (15-20 minutes). (some people mash or put the broth into the food processor at this point; I don’t, but might start to convince the little guy it is pesto soup?) Return sausage to the pot, warm for five minutes and serve in bowls with crusty bread.

 

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New Favorite Nosh: Tomato and Cucumber Sandwich!

19 Aug

This is barely a recipe, but it’s what I have been eating for breakfast and lunch (and sometimes in between with a cup of tea).

 

I like it with rye toast (shown here), but it reaches its apex with white bread....

I like it with rye toast (shown here), but it reaches its apex with white bread….

Toast and butter two slices of bread. Layer thinly-sliced cucumber (peeling is optional) and tomato – preferably fresh from the garden – on the bottom slice. Sprinkle with salt and top with the second slice. Cut in half and eat!

 

 

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Georgia Kalamidas’ Purslane Salad (Another weed made useful!)

12 Aug

We were a bit bemused to find this thick-leaved rubbery-stemmed plant called purslane (Portulaca oleracea) in our pick-up and completely unsure of how to use it. It seemed to be the exception to the CSA rule of thumb: “When in doubt, saute in garlic and oil.” What to do?

Purslane is a succulent. those fat leaves hold water during drought.

Purslane is a succulent. those fat leaves hold water during drought.

Fortunately, our Restoration Farm grower Caroline Fanning provided a recipe from someone I think is another another member, Georgia Kalamidas (duly credited here) and the Internet provided more info on what this thing is. Apparently, some folks think it is a beautiful edible ornamental. Others think it is a weedy, resilient pain the gardener’s ass.

University of Illinois Extenson educator, Sandra Mason in a very funny and informative piece called “Purslane: Weed it or Eat it?”  discusses the relative merits of purslane in the garden. For example: “Purslane is an annual reproducing from seeds and from stem pieces. Seeds of purslane have been known to stay viable for 40 years in the soil. You may find that fact either depressing or exciting.”

Use it or lose it. One day after pick-up this needed using

Use it or lose it. One day after pick-up this needed using

The edible nature of this useful weed is another story. In young plants you can use the stem. My pick-up partners, Lori and John, and I tasted the stems and were not impressed. So we removed the leaves (it takes a while, so factor in time for that), rinsed thoroughly (purslane generally grows close to the ground) and followed Georgia’s recipe. The purslane is a bit like watercress without the nuttiness, and a bit like parsley but milder. In fact, you could substitute either in this salad, which was absolutely refreshing and delicious, with a lot of brightness and crunch. And by the way, you can apparently saute it in garlic (the rule stands!), and also in soups, but don’t cook it too long or it will become mucilaginous (slimy, like okra). Also, next time I might substitute oregano for the mint and add feta. Click for basic recipe! Continue reading →

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20 Summer Tomato Recipes and Techniques (including rescuing and freezing!)

31 Jul

Here it is finally, a round-up of recipes for using summer tomatoes, including rescuing tomatoes past their prime and processing for freezing (without the trouble of canning!). Bookmark this one….

1. The Easiest of All: Chopped Tomato Sauce

Light and beautiful, any kind of tomatoes will do, as long as they are garden fresh!

Light and beautiful, any kind of tomatoes will do, as long as they are garden fresh!

2. Speedy Bruschetta (great for using up tomatoes past their prime salad days)

A lovely way to start a meal (or grate some cheese over and call it a movie snack)

A lovely way to start a meal (or grate some cheese over and call it a movie snack)

3. Pan-Roasted Cherry, Grape or Sungold Tomatoes (Oil-Free options and another way to use up those minis gone soft)

4. Grilled Cherry Tomato Salad or Burger Topper

This recipe has terrible photos so I am not using them here, but great flavor.

This recipe has terrible photos so I am not using them here, but great flavor. Try it!

5. Roasted Plum Tomatoes with Garlic and Basil

Bung these in the oven while roasting other veggies!

Bung these in the oven while roasting other veggies!

6. Spanish-style Stuffed Tomatoes

Stuffed Tomatoes!

Stuffed Tomatoes!

7. Provencal Vegetable Tian (baked layered summer veggies with olives)

Assembly is easy on this vegetable tian

Assembly is easy on this vegetable tian

By the time it came out of the oven, my natural light was gone...but you get the idea.

By the time it came out of the oven, my natural light was gone…but you get the idea.

 

8. Marinated Mini-Mozzarella Balls

Perfect for a summer BBQ or buffet (and big savings over the pre-marinated from the Italian deli

Perfect for a summer BBQ or buffet (and big savings over the pre-marinated from the Italian deli

 9. Classic Criollo Tomato and Avocado Salad

The go-to side for spicy, salty, strong-flavored creole cooking

The go-to side for spicy, salty, strong-flavored creole cooking

 10. Cannellini and Tomato Salad (no cook)

Add crusty bread and you've got yourself a no-cook hearty cool meal!

Add crusty bread and you’ve got yourself a no-cook hearty cool meal!

11. Pan-Roasted Tomato and Tomatillo Salsa (fat-free)

Pretty all the way from start to finish

Pretty all the way from start to finish

2012-08-26 04.56.47 tomato tomatillo

12. Oven Charred Tomatillo and Tomato Salsa

Oven Charred...Yum

Oven Charred…Yum

Next page: Bisque; Watermelon Feta and Tomato Salad, AND several ways to preserve tomatoes by freezing!

Continue reading →

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Beets: A Variety Pack of Easy and Delicious Techniques

21 Jul

Beets are popping up in CSA boxes, farmer’s markets and gardens (except mine, because I haven’t planted any this year since I wasn’t going to be consistently available to thin and tend them).  I never liked them as a kid, because when I was a kid they only came out of a can and were floppy and disgusting! Today I know better and I love them.

David and Goliath

David and Goliath

They are available year-round and store well, but are really a cool season crop. Grilled, roasted, boiled, or steamed…there are many ways  to skin this veg. We usually keep one around to grate raw onto salads for extra crunch, flavor, and color, paring just enough to grate some off the bulb and then sticking it back in the fridge.

Rinsing the beets

Rinsing the beets

Any vegetable that colorful has to be good for you and beets prove the rule. They contain phytonutrients called betalains which are supposed to be rich in anti-oxidants and have anti-inflammatory properties (for more on the healthful properties of beets, click here) , so eating them is a good thing. And they are very sweet, which is also a good thing, because they stand up to a lot of interesting flavors. THE GREEN ARE EDIBLE AND DELICIOUS so make the most out of your purchase following the instructions below, or try out one of the easy-peasy recipes here.

Beets are available year-round, but are best from June to October and that's when the beet greens are best too!

Beets are available year-round, but are best from June to October and that’s when the beet greens are best too!

For advice from Cornell on growing your own, go here.

BASIC PREP

Trim off the greens about an inch from the actual beet. You can eat them and they should be used within a day or two, taking out larger ribs before cooking. They can be used like most other leafy greens.

The unwashed beet roots will last about three weeks in the fridge. To use, scrub gently and do not remove the root. Do not peel before cooking. You can wrap in foil and roast at 400°F for 1-1.5 hours or simmer in salted boiling water for 30 minutes to 1.5 hours. Another option is to steam in a vegetable steamer for 30-45 minutes. the beets are done when a fork goes easily through the center. The skins will come off easily and should be removed while the beets are still warm. Use kitchen gloves or put your hands in plastic bags to handle them, as they will stain*. Flavor affinities include goat cheese, tarragon, herring and ham.

Zesty Orange Beet Salad with Beet Greens

El amor entra por los ojos -- This dish is love at first sight!

El amor entra por los ojos — This dish is love at first sight!

 USE THOSE BEETS GREENS! 

How to select, store and saute these excellent greens that come attached to your beets!

I like to mash mine into bolied yuca or boiled potato with olive oil...and that's just what I did after taking this photo.

I like to mash mine into bolied yuca or boiled potato with olive oil…and that’s just what I did after taking this photo.

Grilled Beets (No Oven Required)

Roasted Beets with Goat Cheese and Walnuts (or feta)

Roasted Beets with Feta and Walnuts

Roasted Beets with Goat Cheese and Walnuts

Golden Beets (sauteed with garlic and parsley)

Golden Beets, sauteed

Golden Beets, sauteed

 

 

 

 

 

 

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Zucchini: 7 Superstar Supereasy Recipes

12 Jul

Yeah, yeah, yeah, we all love summer veggies fresh from the garden. Except — admit it! — when there are piles and piles and piles of zucchini sitting around your kitchen counters waiting for a purpose. For that time there is this post.

I have collected some of my favorite zucchini recipes here to inspire you and yours to enjoy zucchini in different ways (and overwhelmed gardeners can send this to their friends as they pass off some of the overabundance of zucchini from the backyard).

Enjoy! You will remember these days fondly in the dark of winter.

Rosemary-Manchego Zucchini Fritters

 

Zucchini Rosemary Manchego Fritters Yum

Zucchini Rosemary Manchego Fritters Yum

 

 Remoulade (Easy Summer Squash Slaw…cooooool)

 

Zucchini Slaw

Zucchini Slaw

 Crunchy Creamy Zucchini Corn Fritters

Light and luscious, the abundant corn kernels make this fun to eat

Light and luscious, the abundant corn kernels make this fun to eat

 Easy Stovetop Lemon-Oregano Zucchini and Yellow Squash

How this dish looked at our campsite on the beach

How this dish looked at our campsite on the beach

Healthy and Happy Grilled Veggie Kebabs Continue reading →

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