Tag Archives: asparagus

Egg Pots- Survival Food

12 Wednesday Mar 2014

Posted by in breakfast, dinner, gluten-free, lunch, Side dish

≈ 2 Comments

Tags

, , , ,

DSCN3730Love:

Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!

Food:

Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

DSCN37114 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1 c. Brussels sprouts, chopped (you could sub kale)

8-10 medium shiitake mushrooms, chopped

1/2 small onion, chopped

1 tsp. Toum (you can use fresh chopped garlic)

ghee

salt and pepper

Directions:

1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

DSCN3715DSCN37194. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

DSCN37225. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!

Nutrition:

Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system  and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.

DSCN3727

Advertisements

Easy Pea-sy Farmers Market Salad w/ Basil Miso Dressing and Rhubarb Granita

14 Friday Jun 2013

Posted by in dessert, dressing, gluten-free, salad, seasonal, vegan

≈ 1 Comment

Tags

, , , , , , , , , ,

DSCN3036

Food:

Easy Pea-sy Farmers Market Salad w/ Basil Miso Dressing– serves 6

For the salads-

6 c. spinach, 1 c. for each (FM)

1 1/2 avocado’s, 1/4 for each

1 container of Sunbridge pea greens, divided (local, find at Whole Foods or Good Earth)

1 lb. snap peas,  shelled and steamed, 1/4 c. for each (FM)

4 oz. Drake Family Farms goat cheese, divided (FM)

1 1/2 c. crispy garbanzo beans, 1/4 c. for each

1/2 asparagus, trimmed and steamed, divided (FM)

Lemons, salt and pepper

(FM)= Find at Farmers Market

Directions:

1. Divide all the ingredients into 6 glass containers, bowls or Tupperware with lids. (I made these for our lunches this week). Season with a squeeze of lemon and a sprinkle of salt and pepper.

2. Place containers in fridge and they are ready for lunches during the week!

Basil Miso Dressing- enough for 6 salads (2 T. each)

1/4 c. olive oil

1/4 c. apple cider vinegar or Slide Ridge Honey Vinegar (FM)

1/4 c. miso paste (I like chickpea miso)

2 T. water

2 T. Clifford Family Farm honey (FM)

1 T. fresh chives or spring onions,chopped (I used some from my garden)

1/4 c. fresh basil (garden or FM)

Directions:

1. Everything but the onion and the olive oil in the blender or food processor.Blend well, then stream in the olive oil and blend again. Add in onions. Refrigerate, divide into 6 containers to go with the salads. Enjoy!

DSCN3041

Food:

Rhubarb Granita- makes 3 c.

Adapted from Sunset Magazine June 2013

4 c. roughly chopped rhubarb (FM)

1 c. Clifford Family Farm honey

1/2 tsp. Real Salt

DSCN3030

Directions:

1. In a wide pot, cook rhubarb, honey, salt and 2 1/2 c. water over medium heat, stirring often and mashing with a spoon if needed, until rhubarb turns to mush.

2. Pour mixture through a strainer into a bowl and rub with the back of a ladle to push through as mush rhubarb as possible.

DSCN3031DSCN30373. Transfer to a shallow Pyrex dish and freeze until firm, stirring and scraping with a fork every hour if possible, about 4 hours total (stirring the mixture occasionally as it freezes creates large, slow melting ice crystals you want in a granita). Scrape up the granita with fork and spoon into bowls or your favorite vintage glasses. Eat!

Love:

This time of the year I let the Farmers Market dictate the menu at our house. My Easy Pea-sy Farmers Market Salad worked out perfect for our lunches and the Rhubarb Granita was just what the doctor ordered for dessert at the end of these hot days we’ve been having. Every Saturday is an adventure at the market to see what’s new and there is nothing better than having fresh, local seasonal food to play with in the kitchen. Can’t wait to see what will be on the menu next week, until then. Enjoy!

Asparagus Salmon Lemon Pasta w/Greens

07 Friday Jun 2013

Posted by in Fish, pasta, seasonal

≈ 4 Comments

Tags

, , , , , , , ,

DSCN3020Food:

Asparagus Salmon Lemon Pasta w/Greens– serves 2 BIG dinner portions, or 4 starter courses

1/2 lb. good quality pasta (find at Caputo’s booth or market)

1/2 lb. Wild Salmon (find at Aquarius booth or market)

1/2 lb. asparagus, trimmed and cut into 1 inch pieces

2 c. early baby greens, chopped (baby arugula, spinach or kale work best)

1/4 c. parsley, chopped

1 T. chives or spring onions, chopped

3 lemons

1/3 c. olive oil (find at Caputo’s booth or market)

2 oz. Drake Family Farms Goat Cheese

Salt (about 1/2 tsp.) and pepper (about 1/2 tsp.)

Directions:

1. Start by pre-heating the oven to 400 degrees, I like to place my salmon on a wire rack over a pie pan, pour water in the bottom of the pie pan (this keeps the salmon moist). Line your pie pan for easy clean up. Season the salmon with your favorite seasoning, I use a cedar plank seasoning I picked up at the Boulder, CO farmers market but look for a new seasoning at our farmers market. Slice 1 lemon and lay it over the salmon, bake for 20 min or until a meat thermometer inserted into the thickest part reads 125 degrees. Remove from oven and let cool with you work on the rest of the dish.

2. Make the dressing- zest and juice the other 2 lemons, add the oil olive oil and season with salt and pepper to taste. Set aside.

3. Next bring a big pot of water to a boil over high heat, when the water comes to a boil salt the water and then add the pasta. Give the pasta a quick stir. Cook the pasta according to the directions. Test your pasta careful not to over cook, 3 mins before your pasta is done add the asparagus to the boiling water with the pasta. Drain both the pasta and the asparagus and then add it back to the pot.

4. Quickly add the chopped greens, chives and parsley (save a little parsley to garnish the top), give a toss, the heat from the pot and the pasta will wilt the greens just a bit. Next add the goat cheese and lemon/olive oil dressing, toss again until well mixed. Divide into bowls and garnish with parsley, EAT!

DSCN2898DSCN2901DSCN2905Love:

This coming Saturday morning is the long-awaited opening of the Downtown Farmers Market! This year marks their 21st year at Pioneer Park and I was asked to share a recipe for the markets newsletter, I chose the following dish because you can find all the ingredients at the farmers market or just right across the street at Caputo’s and Aquarius. This dish is fresh, quick and takes advantage of early season crops such as baby greens, chives and asparagus, also its salmon season so it’s the perfect time to throw these seasonal beauties into a dish! The best part of this recipe is that it can be made vegetarian or vegan depending on your preference.

This is the time of year to get out of bed early on Saturday and show your support for all our local farmers and local food artisans bringing us their fresh, local, love filled food. I know at times the Downtown Farmers Market gets a bad rap due to all the people, strollers, and dogs but I am here to tell you that if you get there early it is easy to get a parking spot, grab some veggies, enjoy a coffee and pastry, and get out by 10:30! I have a love/hate relationship with the market because I would rather be sleeping, but like I tell my husband ‘if all those dedicated people are willing to show up, then so can we!’ If you have ever tried to grow your own food, than you know at times it can be a challenge and a labor of love. This is why I get up, put on a happy face and push my way through the people, strollers and dogs, because my weekly meal plan depends on it and I want to support the hard-working farmers/growers, food artisans that make it out every week come rain or shine. The relationships you gain at your local farmers markets are unlike any other, they bond you to your neighbor, community and most important the hard-working folks who make it possible for us to eat the freshest, seasonal local food around. Enjoy!

P.S. I want to give a shout out to the peeps behind the scenes that make these markets happen. Over the last couple of years I have gotten to know these local loving fools, I thought I was a dedicated lover of all things local, but these folks take the cake. Bravo, and I’m sure this year will be just as rad as the last 20. Let’s do this!

My “SLO” Salad w/Lemon Herb Tahini Dressing

03 Monday Jun 2013

Posted by in beans, dressing, gluten-free, salad, seasonal, vegan

≈ 2 Comments

Tags

, , , , , , , , , ,

072 (2)

Love:

My husband and I recently took a trip up the California Coast for our wedding anniversary. One of our stops up highway 1 was San Luis Obispo (“SLO”), while we were there we ate at one of our favorite Cali eateries ‘The Natural Cafe’ (we think it is a California chain), it’s not a local restaurant but they have lots of veggie friendly options. I was instructed by a friend from home to try their ‘Village Salad’ which consists of romaine lettuce, tomatoes, avocado, brown rice, tofu and a little cheese. Nothing too out of the ordinary but the brown rice was my favorite part and I couldn’t wait to get home and make my own version.

This salad came together with what I had in the house and in the garden, nothing out of the ordinary, but when I posted this picture on Instagram (follow me @comsohippiechef) I got quite a few likes and thought it was worth sharing. Instead of tofu, I used crispy garbanzo beans which I started using last summer instead of croutons, definitely a favorite in our house. I also included the brown rice which is what I loved the most about the salad we ate while we were in SLO, but I was lucky to have greens from my garden as well as the flowers that were a result of my greens bolting a little to soon. The rest of the ingredients were left over from other meals. Feel free to use what you have but I do recommend that you try the brown rice and crispy garbanzo beans. I urge you to ‘slow’ down and Enjoy!

Food:

My SLO Salad– serves 2

4 c. greens of choice, divided (I used greens from my garden)

1/2 cucumber, peeled, seeds removed and diced, divided (I used one of those really long ones)

1 organic tomato, cut in quartered and diced, divide

1 lb. organic asparagus, tops only! Use the bottoms for the pasta dish I’ll be posting next.  (I roasted these in the oven with a little olive oil and salt and pepper @375 degrees for 10-15 min)

1 avocado, cut in half and sliced, half for each salad

1/2 c. cooked brown rice for each salad

1/4 c. crispy garbanzo beans for each salad (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt and 2 tsp. Toum (local garlic condiment)- bake 400 degrees for 30-45 min. or until cripsy)

edible flowers (if you have them), you could use sprouts instead

half a lemon

salt and pepper

Directions:

1. I start by placing the greens on the bottom of the bowl, I squeeze a little lemon over the greens and season with a pinch of salt and a few grinds of pepper.

2. Arrange the rest of the ingredients over the greens. I gave each ingredient its own space on the greens, I think it looks really pretty this way. Top with edible flowers.

3. Eat with you favorite dressing!

Lemon Herb Tahini Dressing- makes 1 c.

1/2 c. organic sesame tahini (usually by the nut butters)

1/4 c. water

1 organic lemon, zest and juice

2 T. vinegar, I used Slide Ridge Honey Wine Vinegar

2 T. organic tamari, you could use lite soy sauce or liquid amino’s

2 tsp. sesame oil

1/4 c. fresh herbs from garden (I used a combo of mint, basil, cilantro and parsley)

Salt and pepper to taste

Directions:

1. Put all the ingredients in the food processor or blender. Blend until well mixed. Place in the fridge. (The dressing will thicken up in the fridge, so it is best used at room temperature.)

Nutrition:

Usually during the summer I lay off this segment, I want to have more time with friends and family while the weather is good. I hope you will understand. Spending time outdoors with the ones you love eating fresh, local and seasonal food is the best nutrition!

The Best Bang for Your Bite- Spring Edition

02 Tuesday Apr 2013

Posted by in seasonal

≈ 1 Comment

Tags

, , , , , , , , , , ,

DSCN2824

Love:

Those of us who live in the SLC can probably, safety say it’s SPRING! We know not to get over zealous, we could possibly get snow until June! It’s true folks, but we’ll take the fact that we have had 70 degree weather as a sign that it is time to stop hibernating and get out and see each others faces again.

Also, it’s time to start planting seeds in our gardens which is exactly what we did after our Easter brunch with the family. Working out in the garden got me thinking about this post, I have been getting a lot of request to share what is in season. I did a post on like this for Winter veggies and thought it was time for a Spring version. Thanks to my TBC (Tall Bitches Club) Kim I have this new BEAUTIFUL book on vegetables, one of the coolest books and gift. ‘Vegetable Literacy’ by Deborah Madison. I’ll be using this book for info on the veggies below. Enjoy!

Nutrition:

1. Artichokes- Artichokes are rich in antioxidants, high in fiber, endowed with vitamins C,K and B6 and with such minerals as magnesium, potassium, copper, manganese and phosphorus. Artichoke leaves also contain an extract called cynarin which is the basis of herbal medicines that are used for treating the liver, gall bladder and kidneys, reduces high cholesterol, lowers high blood pressure and other conditions.

Food: Artichoke Cottage Cheese Dip w/ Crispy Pancetta

2. Arugula- Arugula is in the cruciferous family (think cabbage). Like other cruciferous veggies arugula contains a group of anticancer compounds know as glucosinolates. These compounds exert antioxidant activity, but more importantly they are potent simulators of natural detoxifying enzymes in the body. Like other greens, arugula is rich in essential vitamins and minerals, as well as phytochemicals, such a carotenes and chlorophyll.

Food: Wild Mushroom Ravioli w/ Spinach Arugula Salad

3. Asparagus- Asparagus is low in calories and sodium but high in folate and is a significant source of vitamins and minerals such as vitamin C and B6, potassium, and thiamine. Also a great source of fiber.

Food: Quinoa w/ Spring Veggies and Miso Dressing

4. Beets- Beets are LOADED with vitamins A, B1, B2, B6 and C, they are a good source of calcium, magnesium, copper, phosphorus, sodium and iron. Their leaves are packed with even more nutritional goodies, such as choline and folate. Today beet juice is thought to cleanse the kidneys and gall bladder among other things.

Food: Spinach Beet and Quinoa Salad-It’s What’s for Lunch

5. Chard and other greens- Chard and greens are nutritionally awesome, it possesses vitamins K, A, C, B and E, the M minerals, magnesium and manganese, along with potassium and iron. Chard has high fiber but almost no calories.

Food: Tortilla Soup

6. Fennel- Fennel helps sweeten the breath and aids in digestion. They are regarded as a purifier, as the base for an effective cough syrup and as a repellent for fleas. Fennel provides eaters with vitamin C, folate and potassium.

Food: Roasted Fennel Tomato Soup

7. Green onions/scallions- Strong tasting onions are the ones who that prevent blood clotting, lower the heart rate, benefit the stomach and provide us with a long list of vitamins, B, C,and E, and disease fighting quercetin in amounts that far exceed those found in other extremely good-for-you veggies.

Food: Pineapple Pad Thai w/ Crispy Tofu

8. Mint- Mint contains a compound known as perillyl alcohol that has been shown to inhibit the growth or formation of cancer. It also contains the substance rosmarinic acid, a powerful antioxidant that blocks the production of allergy-producing leukotrienes.

Food: Minty Pea Dip & Pistachio Stuffed Dates

9. Parsley- Parsley is high in vitamin C, A and the more elusive K. It is also a good source of antioxidant nutrients, rich in folate, good for the heart, and according to one study, helps prevent some forms of arthritis.

Food: Pasta alla Friends

10. Peas/pea greens- Peas fall into the Legume family which are of special importance: they are among the oldest cultivated plants, they have nurtured people all over the world, they’ve often taken the place of meat, and they contain some of the attributes we’re obsessed with today, namely, low to moderate glycemic index number, a high proportion of protein, vitamins and minerals; and fiber-lots of fiber. Plus, they are in some instances, delicacies (consider a bowl of fresh peas).

Food: Pea and Kale Puree w/ Pasta and Scallops

11. Radishes- Radishes are a member of the cruciferous family (cabbage), the radish shares the cancer-protective actions of it cousins broccoli, cabbage, kale and Brussels sprouts. They help maintain a healthy gallbladder and liver and improve digestion.

Food: No recipe- I guess I know what’s next on the list!

12. Spinach- The fresher and the greener and more lively, the more vitamin C spinach contains. Good source of vitamins A and K, manganese and folate in great amounts, the first two exceeding daily values by a long shot.

Food: Ravioli Salad

The ‘Big’ Salad

14 Monday May 2012

Posted by in beans, dressing, salad, seasonal

≈ 2 Comments

Tags

, , , , , , ,

Food:

The Big Salad

Spinach, chopped (in season)

Arugula

Roasted Chickpeas (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt- bake 400 degrees for 30-45 min.)

Beets, roasted or raw and diced (in season)

Asparagus, roasted and chopped (in season)

Peas, steamed (in season)

Parsley, chopped

Clifford Farms Bacon, chopped (local, I bake mine @375 for 15 minutes)

Avocado, diced

Goat cheese, crumbled (local)

1. Toss lightly all of the ingredients into a BIG bowl. Season with a squeeze of lemon, salt and pepper.

2. Dress with your favorite salad dressing. Here are two you might try,

Hummus Dressing or Tomato Vinaigrette

Nutrition:

Spinach, beets, asparagus and peas are all in season right now. When the Downtown Farmers Market opens June 9 these will be some of the first seasons picks. Local, seasonal produce is the best bang for your bite. Take advantage and make this salad!

Love:

When I was a kid I would spent hours in the kitchen making these very elaborate salads with iceberg lettuce, tomatoes, cucumbers, radishes and anything else I could get my hands on. Plus, I would make my then signature dressing of oil, vinegar, lemon salt and pepper. I loved those salads! They are what sustained my childhood. Now days I still love salads but I think my taste buds have grown up a bit, no more iceberg!  Last week when I was at a loss on what to make for dinner I thought ‘why not a BIG salad?’ and Viola! dinner was done. We enjoyed these all week, the color of the beets, peas and asparagus, the crunch from the crispy chickpeas and the creamy tart flavor of the goat cheese took our senses to a whole other level. With the weather warming up this was the perfect meal to enjoy outside in the backyard, and the bonus is that I prepped all the ingredients at the beginning of the week so they were ready to go each night. I hope this inspires you to make your own BIG salad, ENJOY!

Quinoa w/Spring Veg and Miso Dressing

31 Saturday Mar 2012

Posted by in dressing, quinoa, seasonal, vegan

≈ Leave a comment

Tags

, , , , , , ,

Food:

Quinoa w/Spring Veg and Miso Dressing

3/4c. cooked quinoa

1/2c. petite peas, steamed, fresh or frozen

8 stalks fresh asparagus, steamed, chopped in half

1/4 avocado

gomashio, for seasoning

1. Combine all the ingredients in a good size bowl, sprinkle gomashio over the top.

Miso Dressing:

1/2c. fresh lime juice

1/4c. rice wine vinegar

3 tsp. sesame oil

1 tsp. chili oil

1 garlic clove, chopped

1 inch ginger, peeled and grated

2 scallions, chopped

2 T. + 2 tsp. miso paste

1/3c. olive oil (coconut oil would be nice to)

Directions:

1. All of the ingredients except the olive oil go into the food processor. Pulse until combined, scrape down sides. With the motor running add the olive oil. Store in the refrigerator. Serve over quinoa w/spring veg or anything else you would like.

Nutrition:

Quinoa- High protein, non-gluten grain from the Incas. It is a complete protein with significant amounts of lysine, helpful for repairing tissue. Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in the Cosmo Hippie kitchen)

Asparagus- Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus- WOW! Talk about a super food. Builds red blood cells and protects against cancer.

Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.

Avocado- They reduce the risk of heart attack and stabilize blood sugars, they aid in blood tissue regeneration. Avocados are high in protein, phosphorus, magnesium, calcium and manganese.

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich source of minerals, it tones and cleanses the body of toxins and metals such as radiation and mercury! It also helps the body assimilate good cholesterol and break down the bad. (A staple in the Cosmo Hippie kitchen)

Love:

If you are a Cosmo Hippie Chef follower then you know I LOVE quinoa, when you eat a mostly vegetarian cuisine quinoa quickly becomes your best buddy. Bill-y and I even love it for breakfast. The great thing about this dish is that it is seasonal, so Spring I use peas and asparagus, in the Summer I use tomatoes and cucumbers, in the Winter I use baby bok choy and edamame- avocado always shows up for the party. This dish is easy, delish and you can see from the nutritional tid bits a power house in the healthy department. To health and happiness, ENJOY!