Roasted Pistachios

A few months ago I needed some raw, shelled pistachios for a cold soup recipe I was working on, but I bought waaaaay more than I needed at the bulk foods section of my local Whole Foods. It was a little like buying way more ahi tuna or premium gasoline these days. I don't remember the exact price but it wasn't cheap.

But I ended up with 4 or 5 cups of leftover pistachio nuts after I made the soup. They have been sitting in the pantry waiting for me to figure out how to roast them which I finally did today. Since they are already shelled, I feel like have a few month's supply of pistachios.

Pistachios, like almonds, are quite nutritious with lots of fiber, vitamin B6, thiamin, copper, and phosphorus. Most of the fat is monounsaturated, similar to olive oil.

So thanks to a handful of internet sites, this is how I roasted the pistachios. Tasty!

Roasted Pistachios

• Preheat the oven to 250 degrees
• Dissolve 2-3 tablespoons salt in 1/4 cup of water in a wide-based saucepan. For salt, figure 2-3 tablespoons for 5 cups of pistachios and up. Use that as a starting point and adjust to your tastes and the amount of pistachios you have.
• Add pistachios to salt water and heat the saucepan to high heat
• Stir constantly until water is evaporated and the salt water is distributed all over the nuts
• Spread on cookie sheets and smooth out into a single layer of nuts
• Roast for 1 1/2 to 1 3/4 hours stirring every 30 minutes. I ended with two cookie sheets full so it took the longer amount of time. The fun is sampling to decide when they are roasted enough.

Lazy Saturday Breakfast with Rhubarb Compote

It was a beautiful Saturday morning to enjoy some recently-made rhubarb compote on toast along with some freshly-brewed coffee.

This compote (French for "mixture") is a versatile recipe that could work in a breakfast or a dessert. I cut the sugar level in half from the recipe I found online. I did use real maple syrup instead of sugar, too. The result is a simple, not overly-sweet concoction.

For breakfast, serve as pictured on toast or with a muffin or scone.

For dessert, spooned over a simple cake or corn bread. It could also be served atop some vanilla ice cream.

And did you know that rhubarb is widely considered a vegetable, but in 1947 a New York court decided that it's used like a fruit so they ruled that rhubarb is a fruit in the US for the purposes of duties and regulations.

Basic Rhubarb Compote

Ingredients:

• 5 or 6 rhubarb stalks, washed and chopped
• 1/2 cup orange juice
• 1/4 cup maple syrup or brown sugar

Directions:

• Combine all of the ingredients in a medium saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Cover and simmer gently for about 5 minutes or until rhubarb softens.
• Uncover and continue to cook for another 5 minutes.
• Remove from heat and let cool.

See also:
http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/

In the Garden: May 2012

The summer vegetable garden was installed over the last two weekends. I also got some mulch to put over everything (not pictured).

Now in the ground:

• San Marzano tomato - looking forward to trying this famous varietal.
• Roma tomato - Hope to make some more spaghetti sauce.
• 2 Green beans - Thought I bought one but when I got home there were two.
•  Zucchini - Of course.

• Leeks - First time trying these. I use them in my homemade broth.

• 8 Italian basil plants - Hopefully, I'll be making lots of pesto for the freezer.

• Bell Pepper in a nearby pot - I've got a lot of potting soil and a lot of empty pots so I may try some more plants in pots.

Adapted Parkey Stew

Cabbage can be a bit of a struggle. Let's face it, when it shows up in the CSA box it's just not that exciting. Sadly, too often, it sits there in the fridge until it's too late.

I've been looking for some go-to recipes for cabbage so that we could use it and enjoy it when it's in the delivery. I know it's good for you and all that. So I've tried a few approaches to come up with something tasty for cabbage but nothing has done the trick for us yet.

Until...

A few months ago, I was paging through the Penzey's catalog (Winter 2012) and saw this recipe for Parkey Stew which was named after this person's grandfather. This recipe was for a cabbage stew that I knew I could adapt to our tastes and it might be that elusive go-to recipe for cabbage. I cut it out and added to my notebook of recipes to get to (most of which haven't been gotten to).

The basic idea is kielbasa and cabbage in a tomato and broth base. And it worked!

Below is just my starting point and my first adaptation of the original recipe.

Adapted Parkey Stew

Ingredients:

• Olive oil
• Carrots - 3 to 4, peeled, and quartered and chopped into fingers
• Garlic - 2 to 3 cloves, minced
• Broth - 16 oz. 
• Tomatoes - 1 15 oz. can crushed or diced tomatoes. Some brands have extra herbs and ingredients.
• Cabbage - 1 small to medium head of green cabbage
• Kielbasa - 2 Tofurky kielbasa sliced
• Herbs - Various - Use what you have - Tonight I used some Foxpoint Seasoning and some Mural of Flavor. Next time would add a few shakes of red pepper flakes.
• Salt - 1/2 teaspoon
• Pepper - 1/2 teaspoon
• Rice - 1-2 cups of cooked rice
• Parmesan cheese - grated as a garnish

OK, in the original recipe, there were 3 leeks which I skipped because I finally did a good job using them up in the last post. But know you can add them.

I also added the rice to the recipe because we had it as a leftover in the fridge. My wife suggested tossing it in. It was the perfect suggestion since the rice absorbs the flavors and makes it a more filling and satisfying dish.


Instructions:

• In a medium saucepan, heat olive oil and brown kielbasa slices and then remove
• Add sliced carrots (and leeks) and cook about 10 minutes stirring often
• Add the garlic and cook about 2 minutes
• Add broth, tomatoes, and cabbage to pot along with seasonings and herbs
• Bring to a mild boil and simmer for 20-30 minutes
• Add back the kielbasa as the recipe approaches completion
• Add cooked rice with the kielbasa (optional)
• When done, remove from heat and let cool a few minutes
• Top with grated cheese and some freshly grated black pepper

We decided that this was a keeper and it could evolve with time. I think having some strong but not overpowering herbs and spices can take this recipe to another level.

There's lots of room to be creative with this one.

Leek and Potato Day

The leeks have been coming at us with a steady pace from the box. They were piling up in the fridge, so today was a day of action. Get through those leeks! It started with:

Potato and Leek Frittata

 

This frittata could have been just a basic leek and potato frittata but I also added some leftover ingredients to help clear out the fridge

• Get some herbed butter melting in a professional medium skillet (one that can go directly into the oven)
• Preheat oven to 400 degree
• Peel some potatoes, dice them, and get them started in the skillet. I used 3 medium red skin potatoes that came in the box
• Clean and slice the leek and add them to the potatoes and butter
• Chop up some onion or shallots
• Chop up a leftover Tofurky sausage
• Dice a leftover bell pepper half
• Toss everything in the skillet with the potatoes and leeks
• Add some salt and pepper along with some Foxpoint Seasoning
• Add some freshly chopped basil
• Crack four eggs into a bowl and mix well along with some parsley and black pepper and a generous splash of milk
• Add egg mixture to the skillet
• Let it start to set on the fire for about 5 minutes or so
• Sprinkle the top with some cheese. I had some leftover feta
• Transfer to the oven and cook until the top begins to brown. Around 15 minutes.
• Remove from the over and let it cool for a few minutes
• Quarter the frittata and serve 

The evening focused on a new soup that we think we saw in a Sunset magazine. It's a healthy and tasty take on the potato and leek soup that has no cream but uses spinach "making it a beautiful electric green and good for your waistline."

It was a tasty soup and definitely one I'd make again. It's quick, easy, and healthy.

Spinach, Leek, and Potato Soup 

 

Ingredients:

• 2 large leeks
• 2 tablespoons of butter or herbed butter
• 1/2 teaspoon salt
• 4 cups broth
• 1 large golden or white potato - I used the last 4 red skin potatoes from the box
• 1 8 oz bag spinach
•  Croutons - optional

Preparation:

• In a saucepan melt butter over medium heat
• Add leeks and salt and cook until limp stirring often, about 5 minutes
• Peel and dice potatoes and add to pan
• Add broth and bring to a boil
• Reduce heat and simmer until potatoes are tender when pierced with a fork
• Add spinach and cook until wilted
• Puree with an immersion blender

Final score: 4 leeks gone; 1 still to go.

Almond Joy

A few years ago, we got into the good habit of always having on hand a container of roasted, slivered almonds. We always sprinkle some on our nightly salads which we enjoy, European-style, at the end of the meal. The good habit started while I was reading a nutrition book which I had received as a gift. The book confirmed  that almonds are really good for you.

Here's a peek at their nutritional value:

• Almonds are a great source of Vitamin E and B
• They are a great source of protein (perfect for non-meat eaters)
• They deliver a great mix of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium
• They are rich in acids that help lower bad cholesterol (LDL) and increase good cholesterol (HDL)
• Almonds are higher in fiber than any other nut
• One almond is 7 calories

Even though the book said that you lose some of the nutrients when you roast them. We really like extra crunchiness and flavor that's imparted when you roast them. They're just more satisfying.

So here's what I do. I buy a container of slivered almonds. They have none of the brown skin on them (I have a slight allergy to the brown skin on nuts. Hence, you'll never see any recipes with walnuts or pecans here). Preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and spread them out into one layer as best you can. Place them into the oven. You need to monitor them closely because they will over-brown quickly. Total cook time is about 15-20 minutes. You'll notice a wonderful aroma in the oven as they begin to brown. Once you get that aroma, monitor them even more often. When they are done, remove them from the oven and let them cool on the cookie sheet. Once cool, store in an airtight container.

Then enjoy them!

Tuna Caper Spread on Endive

We got three heads of endive last week in the box and three more this week. For us, endive borders on the "what the hell am I supposed to do with this?" territory. And then there's the eternal question: "How do I pronounce it?"

I have a few saved recipes and all of them call for using endive as an appetizer. So if you too are wondering what to do with your endive, the links below have a ton of recipes and ideas.

http://endive.com/recipes
http://www.belgianendive.com/

We were going to an afternoon reception and I decided to pair one of my go-to spreads with the endive. The endive leaves are perfect little "boats" that can deliver a variety of flavors to the mouths of your guests. Perfect for parties.

Wash the endive and discard any outer leaves that are blemished. Chop about a 1/4 inch of the bottom and the outer leaves will begin falling away. Continue unraveling the endive. As you get into the middle of it, you will have to cut off the base again.

When it comes time to putting in the contents, it's best to have the leaf in one hand and spoon in your mixture with the other.

Tuna Caper Spread on Endive

Ingredients:

• Tuna - 1 6 oz. can in water, drained
• Cream cheese - 4 oz., bring to room temperature ahead of time
• Olive oil - 1-2 teaspoons
• Lemon juice - 2 teaspoons
• Cayenne pepper - about 1/2 teaspoon (depends on your tolerance level. Start with less and build up until you taste it)
• Capers - 3 tablespoons, rinsed and chopped
• Parsley - 2 tablespoons, chopped
• Thyme - 1 1/2 teaspoons, chopped

Directions:
In a large bowl, combine tuna, cream cheese, olive oil, and lemon juice. Mix until smooth. Stir in herbs and capers and continue to mix. Add cayenne pepper until you reach your desired spice level.

Spoon about 1/2 teaspoon or more onto the base of the endive leaves. Artfully arrange on a platter or plate.