4 cups chopped red cabbage (1 inch pieces)
4 cups chopped green cabbage (1 inch pieces)
2 T olive oil
1/2 tsp salt
1/4 tsp pepper
Simple Balsamic Reduction, for serving, recipe follows
Preheat oven to 450 degrees. Core and chop cabbages into 1 inch pieces, and mix in large roasting pan. (I found that half a large cabbage yielded 4 cups chopped.) Drizzle oil, salt and pepper over cabbage, and toss to mix well. Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired.
Simple Balsamic Reduction
1 1/2 cups balsamic vinegar
3 T brown sugar
2 garlic cloves, crushed and peeled
In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half. Reduce heat to low, and simmer 5 minutes or until sauce has thickened about as thick as pancake syrup. Remove and discard garlic, and serve. (Leftovers can be refrigerated in an airtight container for up to one week.) Makes about 3/4 cup.
I found that I only needed half the reduction for my taste so I will cut the recipe in half next time. My massage therapist tried this with other vegies and said they all roasted very nicely and tasted great with the reduction.
Wednesday, March 11, 2009
Collard Greens
Wash 1 1/4 lb collard greens (allow 8 ounces per serving) and strip leaves from inedible stalk. Stack the leaves, roll them up, and slice into strips. They can be chopped at this point or left as strips. In a 3 quart baking dish, place greens with the water that clings to them from rinsing. Cover and cook on high until tender 7 to 10 minutes, stirring after 3 minutes. Let stand, covered, for 2 minutes. Season with salt and hot pepper sauce (or vinegar, lemon or garlic).
Serves 2
Serves 2
Weekly Report 3/11/09
I am so excited! Since it's going to be cold this weekend I went to the Farmer's Market today looking for butternut squash to make the Butternut Bean Soup found at the bottom of the recipes at www.animalvegetablemiracle.com/Recipes.html . There weren't any butternut left, but I found buttercup squash, a round squash that is one of the sweetest. I am going to cut it like a pumpkin, bake it, and serve the bean soup in that instead, a la Pumpkin Soup in its Own Shell. I also found baby collards. I found a very easy way to prepare collards in the Joy of Cooking. I will post that with a few other recipes. Oh joy!
Sunday, March 8, 2009
Good, Better, Best
I don’t set goals. I don’t set goals because I hate to lose, be wrong, or fail at anything. Pride much? So when I get those nudges from inside telling me to make some changes, I do it by lists. I make lists out of everything. In fact sitting next to me right now is a post it note that reads like this
1. Pick a topic.
2. Think it through.
3. Don’t be mean.
4. Post it!
So here I go with my first post giving some of my thoughts on our idea of having a virtual “enrichment”. I do not write because I am an expert or because I live some higher law of health and wellness, but because my inner nudger wanted me to make some life changes. I made a list. A list that is slowly making a difference in my lifestyle, helping to take me from good to better and best.
I thought I would review some of the items that have made my list in the hopes they will help you too.
Better: When deciding what changes I needed and wanted to make I had to do my research. Rather then just trusting advice from the cool people or whatever is currently being preached at the church of Oprah, I did my own research. Thankfully the Internet makes this process much easier and if you cannot commit to hours of reading, a few quick google searches and you can be on your way. Books that worked for me are listed below.
Animal, Vegetable, Miracle: A year of Food Life Barbra Kingsolver
I most appreciated this first hand account of how it actually worked for her family to eat local and seasonally. Now this family lived a higher level of commitment that I have given to this point, but it got me motivated and inspired about my first level of changes.
Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Cool
My favorite tip I gained from this book was to organize my recipes by seasons. It is so fun to flip through a few weeks and see what yummy things I will be eating once those darn strawberries down the street are ready.
How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
If you are a nerd a heart, this book is for you. Full of facts to realistically understand how to eat fresh from what is growing locally. It’s an encyclopedia of information and a gleeful read.
Best: NC is full of sensational farmers markets that make the purchasing of local foods so much easier. If you have not taken the 20 minutes to drive into Raleigh for the market you are missing out. Not only does it provide the opportunity to support our local farmers, but it’s a wonderland of flavors, colors, smells, and experiences. The outside portion of the market offers every manner of fruit, vegetable, and nut you can imagine. If you are confident in what you want, go any time. If you are unsure about how to cook some of the local favorites, go during a week day morning. The vendors have more time, it's less hectic, and they love to talk you through their crops. They have gems of wisdom, often generations old to share with you about picking good items and how to cook them!
The upper level or indoor portion of the market, does have vegetables, fruits, and nuts but also includes a wide variety of locally made cakes, pies, jams, spreads, and pickled everything. You can also purchase locally raised and slaughtered meats, eggs, and cheese. The prices of the fruits and vegetables are unbeatable and while the meat/cheese products might be pricier, I find it’s worth the cost knowing the animals are hormone free and free range.
Having problems getting your kids to eat fruits and vegetables? Take them along with you, let them pick things out, taste them fresh there. I promise there is a world of difference in eating a brussel sprout from a frozen bag, and eating one that was grown down the road and picked fresh this morning. Seriously, good times.
In the next few months, North Carolina’s Pick Your Own Farms will be opening. I will give my personal reviews of my favorite, and trust me, if nothing I am opinionated. I have been to a variety of farms in the area and will gladly share my experiences. We are so fortunate to have these great farms close by, take advantage and turn your favorite good recipes into BEST recipes by filling them with flavors of locally grown veggies and fruits.
1. Pick a topic.
2. Think it through.
3. Don’t be mean.
4. Post it!
So here I go with my first post giving some of my thoughts on our idea of having a virtual “enrichment”. I do not write because I am an expert or because I live some higher law of health and wellness, but because my inner nudger wanted me to make some life changes. I made a list. A list that is slowly making a difference in my lifestyle, helping to take me from good to better and best.
I thought I would review some of the items that have made my list in the hopes they will help you too.
Better: When deciding what changes I needed and wanted to make I had to do my research. Rather then just trusting advice from the cool people or whatever is currently being preached at the church of Oprah, I did my own research. Thankfully the Internet makes this process much easier and if you cannot commit to hours of reading, a few quick google searches and you can be on your way. Books that worked for me are listed below.
Animal, Vegetable, Miracle: A year of Food Life Barbra Kingsolver
I most appreciated this first hand account of how it actually worked for her family to eat local and seasonally. Now this family lived a higher level of commitment that I have given to this point, but it got me motivated and inspired about my first level of changes.
Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Cool
My favorite tip I gained from this book was to organize my recipes by seasons. It is so fun to flip through a few weeks and see what yummy things I will be eating once those darn strawberries down the street are ready.
How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
If you are a nerd a heart, this book is for you. Full of facts to realistically understand how to eat fresh from what is growing locally. It’s an encyclopedia of information and a gleeful read.
Best: NC is full of sensational farmers markets that make the purchasing of local foods so much easier. If you have not taken the 20 minutes to drive into Raleigh for the market you are missing out. Not only does it provide the opportunity to support our local farmers, but it’s a wonderland of flavors, colors, smells, and experiences. The outside portion of the market offers every manner of fruit, vegetable, and nut you can imagine. If you are confident in what you want, go any time. If you are unsure about how to cook some of the local favorites, go during a week day morning. The vendors have more time, it's less hectic, and they love to talk you through their crops. They have gems of wisdom, often generations old to share with you about picking good items and how to cook them!
The upper level or indoor portion of the market, does have vegetables, fruits, and nuts but also includes a wide variety of locally made cakes, pies, jams, spreads, and pickled everything. You can also purchase locally raised and slaughtered meats, eggs, and cheese. The prices of the fruits and vegetables are unbeatable and while the meat/cheese products might be pricier, I find it’s worth the cost knowing the animals are hormone free and free range.
Having problems getting your kids to eat fruits and vegetables? Take them along with you, let them pick things out, taste them fresh there. I promise there is a world of difference in eating a brussel sprout from a frozen bag, and eating one that was grown down the road and picked fresh this morning. Seriously, good times.
In the next few months, North Carolina’s Pick Your Own Farms will be opening. I will give my personal reviews of my favorite, and trust me, if nothing I am opinionated. I have been to a variety of farms in the area and will gladly share my experiences. We are so fortunate to have these great farms close by, take advantage and turn your favorite good recipes into BEST recipes by filling them with flavors of locally grown veggies and fruits.
Thursday, March 5, 2009
Weekly Report
I went to the Farmer's Market yesterday, not sure if very many venders would be there. Surprise! It was a very cold 45 degrees and they were all there, happy to see me. There wasn't anything new this week, only sad news. I was hoping to find beet greens for a recipe I clipped from the paper. I remember them being less bitter than turnip greens. Apparently they withered in the first snow we had in January so I will have to wait until next year to try them. I've heard from two old time Southerners that just a little sugar with the greens does wonders. I will try it out and report back. The fresh spinach I bought last week was fantastic, so I bought some more because my recipe says I can substitute any greens for the beet greens. I'll post it after I make it this weekend so I can report how it turned out.
Monday, March 2, 2009
Three Bean Chili
Three Bean Chili-Dr. Phil
Hands-on time: 25 minutes| total time: 1 hour | makes 4 servings
2 t olive oil
1 large onion, chopped
2 ribs celery, thinly sliced
1 large green bell pepper, cored, seeded and chopped
2 garlic cloves, minced
2 T chili powder
2 t ground cumin
1 (14 oz) can. no salt diced tomatoes
1 cup canned great northern beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup red kidney beans, drained and rinsed
2 cups, no salt, fat free vegetable broth
1 medium sweet potato, peeled
1/2 t salt
1. Heat oil in large saucepan or pot set over medium heat. Add the onion, celery, and green pepper. Cook, stirring until fragrant, about 3 minutes. Add the garlic and cook 30 seconds, then stir in the chili powder and cumin. Cook another 20 seconds, until aromatic.
2. Pour in the tomatoes, beans, and broth and bring to a simmer.
3. Using the large holes of a box grater, grate the sweet potato into the chili. Cover, reduce heat to low, and simmer slowly, stirring occasionally, until thickened, about 40 minutes. Stir in the salt and let stand at room temperature for 5 minutes before serving.
Hands-on time: 25 minutes| total time: 1 hour | makes 4 servings
2 t olive oil
1 large onion, chopped
2 ribs celery, thinly sliced
1 large green bell pepper, cored, seeded and chopped
2 garlic cloves, minced
2 T chili powder
2 t ground cumin
1 (14 oz) can. no salt diced tomatoes
1 cup canned great northern beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup red kidney beans, drained and rinsed
2 cups, no salt, fat free vegetable broth
1 medium sweet potato, peeled
1/2 t salt
1. Heat oil in large saucepan or pot set over medium heat. Add the onion, celery, and green pepper. Cook, stirring until fragrant, about 3 minutes. Add the garlic and cook 30 seconds, then stir in the chili powder and cumin. Cook another 20 seconds, until aromatic.
2. Pour in the tomatoes, beans, and broth and bring to a simmer.
3. Using the large holes of a box grater, grate the sweet potato into the chili. Cover, reduce heat to low, and simmer slowly, stirring occasionally, until thickened, about 40 minutes. Stir in the salt and let stand at room temperature for 5 minutes before serving.
Healthy Food Choices
My mother-in-law is able to get raw milk from a local farmer in her area and I love it! I have been searching for some place to find it here in NC and finally I did. It still doesn't come directly from NC, but Pennsylvania, is pretty close, right? I thought I would share this information in case anyone else wants to buy good quality products. Maybe we could put an order in together?!
Healthy Food Choices is a co-op in which we receive products from an Amish farm in Pennsylvania that is all from grass-fed, pastured-raised, free-range, organic animals. The foods follow the principles in the book Nourishing Traditions. To join the co-op, you need to sign and return 3 forms and pay an annual $10 membership fee to the co-op. At that point you can begin ordering. We assemble orders once a month and send them to the farmer in PA. He sends a truck a few days later with everyone's orders. The food is delivered to the Raleigh Farmer’s Market and members are responsible for picking up their orders. We do have one person who will pick up deliveries for anyone that lives in Durham.
The page set up which includes all of the products for this farm is:
http://geocities.com/nchealthyfood/order.html
And, if anyone is still interested in The Produce Box, just ask me!
Healthy Food Choices is a co-op in which we receive products from an Amish farm in Pennsylvania that is all from grass-fed, pastured-raised, free-range, organic animals. The foods follow the principles in the book Nourishing Traditions. To join the co-op, you need to sign and return 3 forms and pay an annual $10 membership fee to the co-op. At that point you can begin ordering. We assemble orders once a month and send them to the farmer in PA. He sends a truck a few days later with everyone's orders. The food is delivered to the Raleigh Farmer’s Market and members are responsible for picking up their orders. We do have one person who will pick up deliveries for anyone that lives in Durham.
The page set up which includes all of the products for this farm is:
http://geocities.com/nchealthyfood/order.html
And, if anyone is still interested in The Produce Box, just ask me!
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