Well hello! It's only taken me over a year to update this blog... Not bad ;-)
Oh well, here you go! oh and if your wondering about the bear, He was huge! and sleepy! and right in the middle of downtown Aspen.
He looks pretty comfy to me :-), his leg kept slipping as I was taking this photo- too cute..
(for a 400+ pound bear right over you head :-)
Well I have some recipes for you! I just posted a photo set of our garden this summer, so scroll down to the previous post to see all the lovely pictures!!
Hope you all had a great winter/spring/summer/fall (year :-)
glad to be back!
enjoy!
First up Delicious muffins! I just made these yesterday and I've already had four... (don't tell)
Raisin Oatmeal Muffins
(adapted from "Nothin but Muffins")
3/4 cup GF Flour
2 tsp Baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/3 cup sugar
1 cup rolled oats
1 cup raisins ( I mixed 1/2 raisins and 1/2 blueberry craisins)
2 Tbs Golden flax seed ground (mixed with 1/4 cup warm water)
1/2 cup almond milk
1/4 cup applesauce (I use 1 of those self serving cups)
Preheat oven to 400. grease muffin cups.
Mix flour with baking powder, salt and sugar. Stir in oats and raisins.
Combine flax with almond milk and applesauce in mixing bowl.
Add dry ingredients to wet, and stir until combined.
Fill muffin cups 2/3 full. Bake for 20 minutes.
Makes 11 Muffins
Zucchini Fritters
Yield: About 10 2 1/2 inch fritters
1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
1 small bunch of chives chopped (4-5sprigs)
1 Tbs tarragon minced
1/4 cup chopped broccolini
1 Tbs ground flax seed mixed with 2Tbs warm water
Freshly ground black pepper
1/2 cup gluten free flour
1/2 teaspoon baking powder
1/4 tsp xanthum gum
Olive or another oil of your choice, for frying
To serve (optional)
1/2 cup veganaise
1 to 2 tablespoon lemon juice (1/2 lemon)
1/4 teaspoon lemon zest (o r more :)
Pinches of salt
1 small bunch of chives minced
Preheat oven to 200 degrees. Have a baking sheet ready.
Trim ends off zucchini and grate them either on the large holes of a box grater
In a mesh colander, or one with small holes,, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.
Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more. Stir in chives, broccolini, tarragon, flax seed mixture and freshly ground black pepper. In a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet — cast iron is perfect — heat 2 tablespoons of oil over medium-high heat until simmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
For the topping, if using, stir together the veganaise, lemon juice, zest, salt and chives and adjust the flavors to your taste. Dollop on each fritter before serving.
Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.
Summer Squash and Tomato Tarts
(not Gluten free)
1 Recipe pate brisee (makes enough for 2 large tarts)
1 tart pan with removable bottom, or a few small tart tins
1 medium summer squash mandolined (or sliced very thinly)
1-2 medium tomatoes thinly sliced
1 Tbs fresh tarragon chopped
1Tbs fresh thyme chopped
salt and pepper
First start off by making the best Pate Brisee recipe I have found yet, found
Here.
Once the dough has rested, Preheat the oven to 400. Roll out the dough to fit the tart pan (usually 1" wider than the pan- use the pan as a guide)
lay the dough in the pan, and press it up to the sides ( you can put the read tart shell back in the fridge as you cut the veggies)
once the veggies are cut, start layering them into the tart shell. I started with squash first, topped with some herbs and salt and pepper. then add the tomato layer adding herbs and salt and pepper- continue layering until all your veggies are used- or until the tart is filled
Bake for 45-50 minutes- checking to make sure the squash is cooked (there will be some liquid in the tart from the veggies- you can pour it out carefully(towards the end of baking) or just leave it *I poured out a tiny bit and let it cook for 5 min longer)
wait for the tart to cool then unmold and enjoy!!
serves 8
A little break from recipes...... Graysen say's Hi!!!!!
Baked Potatoes with Pesto
4-5 Medium potatoes (preferably home grown :-)
1/4 cup olive oil
2 cloves garlic minced
salt and pepper
1 large handful of basil (I had sweet basil, thai and bush basil on hand)
*If you don't have enough basil- add herbs! I also added tarragon and oregano to mine
1/4 cup chopped walnuts
1/4 olive oil
salt and pepper
Preheat oven to 375. Mix garlic, 1/4 cup olive oil and salt and pepper together and set aside.
For the pesto: Mix basil, herbs, walnuts together in a small blender (i can't remember the name for the gadget you use...) then slowly add the olive oil until it forms a paste- add salt and pepper to taste. set aside
Start to slice the potatoes- thinly slice the potatoes, without cutting all the way through them.. the ends are tricky ( I usually cut mine thru)
Then start filling the nooks you created with the garlic olive oil- fill each one and then bake for 30 ish minutes or until they are soft when poked with a knife.
Take them out of the oven and fill each nook with pesto, then return to the oven for another 5-10 minutes.
warning: These are delicious, even if your full- you'll keep eating them.
Some yarn that Jimmy helped me dye! it will be nice for a cardigan if I ever finish Jim's sweater (which I will!! I promise!)
Rustic Veggie Tart
1 medium tomato thinly sliced
1 small head broccoli
1 medium zucchini
1 small head of cauliflower
1 small onion diced
2 cloves garlic
2 Tbs fresh Tarragon minced
2 Tbs Fresh oregano and thyme minced
salt and pepper
(any other veggies you have on hand- I forgot to write this recipe down when I made it, so I'm trying to remember what I put in it! but honestly and veggie you throw in will taste delicious!)
Preheat oven to 375.
saute onions in olive oil until translucent, add garlic and saute a few minutes more- set aside.
roll out pate brisee into a circle- any size really- place on a cookie sheet dusted with cornmeal.
start layering veggies onto center of crust, tomatoes, onion mixture, zucchini, broccoli etc. add herbs and salt and pepper to each layer.
once all your veggies are used up, start folding up the sides of the crust, I start with one side and fold around clockwise.
bake for 45-50 minutes or it feels tender with a knife.
Enjoy!
Our new windows that Jimmy just installed!!
Lovely!!
Roasted and stuffed Acorn squash
1 Medium acorn squash halved and seeded
2-Tbs olive oil
1 Tbs Brown sugar
1 cup wild rice
2-3 Cups veggie broth (or water mixed with 1 tsp veggie bouillon)
1 small head of cauliflower
3-4 smallish carrots diced
2 stalks celery diced
1 medium onion diced
2 cloves garlic minced
1/4 dried cranberries
1/4 walnuts
1-3 Tbs fresh Tarragon and thyme chopped
salt and pepper
preheat oven to 375. Spread some oil over the squash and sprinkle with brown sugar. roast squash face down for 30-45 minutes or until soft.
Meanwhile start cooking the wild rice with the veggie broth until tender 45-50 minutes
Saute the onion, garlic and veggies until soft. add the cranberries, walnuts and spices and set aside.
once the rice is cooked, mix with the sauteed veggies and season to taste.
once the squash is soft, take out of the oven and turn right side up, stuff squash with wild rice filling and put back in the oven for 5-10 minutes.
slice and serve!!
*left over rice can be saved to make sweet potato burgers!!
Sweet Potato Burgers
(with potato salad made by Jimmy)
1 medium sweet potato roasted @350 until soft then mashed
1- 1 1/2 cups precooked wild rice salad (mine had sauteed carrots, cauliflower, celery, onion, cranberries, walnuts, garlic, salt, pepper, fresh tarragon and thyme)
*see above recipe
1 1/2 cup cornmeal (1 cup set aside)
1 tsp salt
1 tsp ground pepper
1 tsp cardamom
1 tsp garlic powder
1 tsp ginger
1 tsp curry powder
Mix all ingredients in bowl and chill for 10/15 min
Meanwhile mix 1 cup cornmeal with salt, pepper and a dash of curry powder in a small bowl
Form the sweet potato mix into 9 Patty's- coat in the extra cornmeal mixture and fry in olive oil on medium heat. Fry on one side 4-5 min before flipping-
Serve warm over mixed green salad
* I used leftover wild rice salad, but any rice salad with veggies would be tasty ;)
Summer zucchini "lasagna"
(served with smashed summer squash and green beans)
1 large zucchini sliced into 1/2" lengths
1 1/2 cups red lentils
3 cups h2o ( for boiling)
1 tsp mixed seasoning (Italian)
1 tsp garlic powder
1 tsp salt
2 Tbs olive oil
1 1/2 cups pasta sauce
2-3 Garden tomatoes sliced
2 cloves garlic smashed and minced
1 cup corn kernels
Handful of herbs ( I used oregano, thyme and tarragon) chopped
1 small bunch of broccolini broken into small pieces
1 cup fresh bread crumbs
Pre heat oven to 400.
Salt the zucchini and set aside while you cook the lentils. ( this brings some of the moister out of the zucchini so Inst not so soggy)
Boil lentils with water until starting to get soft, and most of the liquid is absorbed. Add the seasoning, garlic powder and salt, cook on low a bit longer, until liquid is absorbed. Set aside.
In a medium sized casserole dish, add 1 Tbs oil and spread to coat. Wipe of excess moisture from the zucchini and Lay 4-6 slices on bottom. Top with some herbs, sauce, tomatoes, broccolini, corn, a little garlic and lentils. Layer another 4-6 slices of zucchini , and repeat with the tomatoes, corn, garlic, broccolini, herbs, and lentils. Finish with bread crumbs and salt and pepper. Add the remaining 1 Tbs olive oil on top and bake for 30 minutes or until zucchini is soft and bubbly .
Enjoy!!
Feel free to add any veggies you have fresh on hand- we had fresh tomatoes, zucchini, broccolini, and herbs from our garden.
Alright, I think that's enough recipes for now :) hope you enjoyed it! I'll try and update more frequently, so I don't have to put a summers worth of food into one post. Hope you all are staying warm and enjoying the fall!! Come on Winter!!!!!! XOXooxOx
Yummy harvest!
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