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Baked Portobello Fries with Chipotle Mayonnaise

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It’s FINALLY warm outside. FINALLY, right?

We Texans have waited long enough for patio season and now as March comes to a close, we can finally smell the limes squeezed for margaritas, hear the beer bottles colliding, and taste those yummy patio eats! We love a nice evening on our own patio and getting our heels and toes seated back into our dusty flipflops. There’s nothing like a couple of drinks paired with a snack as the sun sets on a Sunday evening.

One of our favorites are Baked Portobello fries with Chipotle Mayonnaise, which takes only about 15- 20 minutes to prepare. Say ‘Cheers’ to more sunshine!

Baked Portobello Fries with Chipotle Mayonnaise

Ingredients:

2 Portobello mushroom caps
1 egg, whisked
1/2 cup flour
1/2 cup breadcrumbs or panko breadcrumbs
1 garlic clove, minced
1 Tablespoon parsley, minced
1/4 teaspoon ground black pepper
salt to taste
4 Tablespoons Mayonnaise
1 Tablespoon minced chipotle peppers in adobo sauce (alternatively, use pinches of cayenne poweder, chili powder, and paprika)

Directions:

1. Using a damp cloth, clean the mushroom caps well.  Slice them into 1/4″ strips.
2.  Mix the breadcrumbs with the minced garlic, parsley, black pepper and a few pinches of salt.
3. Preheat the toaster oven or conventional oven to 425 degrees.  Meanwhile, arrange an assembly line with 3 plates.  Put Flour in the 1st one, whisked egg in the 2nd, and the breadcrumb mixture in the 3rd.  Coat each mushroom slice in the flour, then the egg mixture (allowing any excess egg to drip back into the egg plate), and then the breadcrumb mixture.  Lay the coated mushroom slice on a baking sheet.
4. Bake the portobello slices 5 minutes on each side. While the fries are baking, mix the mayonnaise with the chipotle pepper paste (or spices.)

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Garlic And Sesame Roasted Kohlrabi

garlic sesame roasted kohlrabi

Kohlrabi is so koohl!  Mildly flavored and crunchy, it’s delicious either raw or cooked. It has a flavor similar to cabbage. Like cabbage, it’s high in vitamin C so it’s a great veggie to eat during this cold and flu season.

Kohlrabi tastes delicious with the flavors of garlic and toasted sesame oil, although you almost can’t go wrong with this versatile little veggie. This tasty recipe took a whopping 10 minutes to prepare, and it smells heavenly while it’s roasting! I’ll serve this as a weeknight side, but it would also be a nice lunch over some sauteed greens or grains.

garlic sesame roasted kohlrabi bunch

garlic sesame roasted kohlrabi pan

Ingredients

1 bunch kohlrabi, washed, peeled and thinly sliced

1 garlic clove, peeled and very thinly sliced

2 t. rice vinegar (I use organic brown rice vinegar)

1 t. toasted sesame oil

1/8 t. salt

black pepper to taste

1/4 t. sesame seeds for garnish

 

Directions

1. Place sliced kohlrabi and garlic in a baking pan and toss with vinegar, oil, salt, and pepper.

2. Bake at 400 degrees for 20 minutes.

3. Garnish with sesame seeds before serving.

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Purple Hull Peas with Cilantro-Lime Dressing

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Purple Hull Peas with Cilantro-Lime Dressing

Happy New Year!!!!

So the “thing” to do on New Year’s Day is to eat black-eyed peas because they’re supposed to bring you good luck. Some of you might not be in a condition to cook today. You’re still trying to detox from last night.

No worries, I think 2014 will give you an extension through the end of the week and fortunately, Greenling has hand delivered some Purple Hull Peas (a very close cousin of the black-eyed pea) in your Local Box this week! Purple Hull Peas are high in fiber, protein, and folate, among many other gifts to your innards. If you’re New Year’s Resolution has anything to do with eating better, losing weight, and/or packing your lunch more, I’ve got the perfect quick recipe for you this week.

We’ve seen these fresh Purple Hull Peas a few times in 2013, but some people might still be scared of these fresh purple peas. Don’t be(an)! You’re comfortable with black beans, brown beans, green beans, white beans, why not purple?  Here at Greenling we are equal opportunity bean-ists, so won’t you join us?

Cheers to a great new year with local and organic foods to feed your healthy body!

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Isn’t she lovely already???

Purple Hull Peas with Cilantro-Lime Dressing

Ingredients:

3 cups shelled purple hull peas

8 cups water

1/4 cup olive oil

juice of 1-1/2 Persian limes (approx 3/8 cup)

1 garlic clove, minced

1 small jalapeno, minced (approx 1/2 Tablespoon)

1 small shallot, minced

1/2 cup loosely packed chopped cilantro

1/4 cup thinly sliced scallions

salt and pepper to taste

finely diced tomato OR red bell pepper for garnish

 

Directions:

1.  Bring to a boil 8 cups lightly salted water. Add shelled purple hull peas and cook uncovered on medium-low for about 40 mins, or until soft.  (You can cook them covered, but I lost my lid, so I won’t be able to tell you how long to cook them… oops!)

2.  In the meantime, whisk together all of the remaining ingredients, (except for the garnish) in a small bowl.

3.  After the peas are done cooking, let them drain and cool.

4.  Toss the cooked peas in the dressing and top with garnish.

This makes an excellent light lunch,  hearty dinner salad, or side dish! Plus the flavors get even better when left to sit in the fridge for a few hours or overnight. Enjoy!

 

 

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Pumpkin Persimmon Walnut Bread

It’s hard to know what to do with persimmons if you’re unfamiliar, especially if you don’t have the brain-bursting soft variety. But these little hard ones, the fuyu persimmons, are darn sweet as well. In fact, they’re a good stand-in for apples, if you happen to like baking with apples. I find they are easiest to prepare for baking by slicing off the top, quartering, and then peeling each quarter with a paring knife before dicing.

Pumpkin Persimmon Walnut Bread

Some like to put icing on tea breads, but to me that’s just taking things a little too far. Most tea (or “quick”) breads are already quite sweet, and I prefer to let the natural ingredients shine rather than pure sweetness. Walnuts are an excellent alternative, as the crunchy-yet-creamy nut is a nice contrast to the pumpkin and persimmon. I added nuts to both the batter and the top, resulting in a bread that is studded with hearty flavor, but you can just put the nuts on top or omit them altogether. Pepitas, pumpkin seeds, are a nice alternative if you don’t like nuts but still want some crunch.

I’m addicted to self-rising flour lately, but if you don’t have it, you can swap in regular flour, and be sure to add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt to your dry ingredients.

Pumpkin Persimmon Walnut Bread

1 1/2 cups self-rising flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin purée
1/4 cup neutral oil, such as grapeseed
2/3 cup sugar
2 large eggs
1 cup diced fuyu persimmons (about 3-4)
1 cup walnuts (about 3.5 ounces)

Preheat oven to 350°F and prepare a loaf pan. I like to use baking paper laid across in two perpendicular strips, as it doesn’t require extra oil and makes cleanup easy.
In a small bowl, mix together flour and spices. In a larger bowl, beat together pumpkin, oil, sugar, and eggs. Add flour mixture, a little at a time, until just mixed. Stir in persimmons.
Chop the walnuts and reserve about 1/4. Fold 3/4 of the walnuts into the batter.
Pour batter in the prepared pan and scatter the remaining walnut pieces on top.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
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Oven Roasted Heirloom Cherry Tomatoes

Oh, look at these beauties!!  I have never been a huge tomato fan.  I love tomato sauce but the mealy store bought tomatoes ruined me for the fresh version.  I do like the sweet mini cherry tomatoes.  And when I saw that Greenling carried mini heirloom tomatoes, I knew I had to oven roast them to save for snacking and special dishes to come.  If you have a favorite herb like oregano, basil, or rosemary, feel free to add them.  I actually forgot to add some whole garlic cloves to the mix which make an awesome addition to the oven roasted flavor.  But I like to add the seasonings later on so my base oven roasted version are versatile and can be used in a variety of recipes.  Remember to also use the olive oil used to store the tomatoes as it becomes infused with the delicious flavors.  Bonus!

1 Pint Heirloom Cherry Tomatoes

1/3 Cup Olive Oil (plus more for storage)

1/2 Teaspoon Sea Salt

 

Preheat oven to 250°.  Cut tomatoes in half.  Toss with olive oil and spread on baking sheet lined with parchment paper in a single layer.  Sprinkle with salt.  Bake for 20-25 minutes.  Turn oven off and leave baking sheet in oven until in cools, for 30 minutes to 1 hour.  Place tomatoes and juices in container and add enough olive oil to almost cover.  Store covered in refrigerator.

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Butternut Cheddar Frittata

Frittata is an easy way to not only whip up dinner (or breakfast), but to use up any random vegetables you have lurking in your fridge. Just replace the butternut squash in this recipe with peppers, zucchini, tomatoes, greens, or anything, and you’ll have a delicious meal on hand.

If you don’t have an oven-safe skillet, you can also cook frittata in a pie plate or muffin tin. Just increase the cooking time to allow for the eggs to be cooked through.

Butternut Cheddar Frittata

Serves 6

2 cups diced butternut squash
1/2 tablespoon olive oil
Salt and freshly cracked pepper, to taste
8 eggs
1/2 cup milk
1 1/2 teaspoons herbes de Provence
1 tablespoon butter
3/4 cup shredded sharp or smoked cheddar cheese

Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper, and spread onto a rimmed baking sheet. (Note: You can use the same skillet you plan on cooking the frittata in, if you like.) Roast about 25 minutes or until squash is tender and lightly browned, stirring halfway through cooking time. Remove from oven and set aside, and preheat oven to broil.

Whisk together eggs, milk, and herbes de Provence.

Heat a cast-iron or other oven-safe skillet over medium-high heat, and add the butter. Swirl the pan to coat it as the butter melts. Once the butter has melted, add the butternut squash to the skillet, then pour in the egg mixture. Cook on the stove approximately 5 minutes or just until starting to set on top.

Scatter cheese over the top and move skillet to the oven. Cook for approximately 5 more minutes, until cheese is melted and top is set and lightly browned.

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