Quinoa & Lentil Kedgeree (Or, Curried Beans & Rice with a new grain twist)

Quinoa fever has struck the nation. I won’t bother boring you with the nutritional facts as they are being talked about everywhere.

Among the reasons that we are using Quinoa a lot in our household is they taste so good AND they are much better than rice toward keeping my blood sugar in the normal range. This is probably because quinoa is not a true grain, but a seed, so you get all that protein, vitamins and minerals and not the diabetic unfriendly side effects of grains.

For many years, one of my favorite recipes is Kedgeree, a dish of East India origins that was brought back home by the British from their Indian colonization days.

The traditional vegetarian recipe used pinto beans and rice for their delicious taste. Rice hasn’t been working out for me, so I set out to modernize a bit. All I did was add lentils and quinoa instead- and the result is even better than the original formulation. In fact, it is “Bob APPROVED”. Hey, I do whatever I can to keep my garden volunteers happy!

BTW- I spend a little time at the beginning of the week to soak and cook grains & beans for the week. They keep well in the fridge and I can toss them into so many foods. Easy Peezy. For quinoa, I use the rice cooker.

Kedgeree Curry with Lentils & Quinoa (with optional toppings)

1 Tbsp lemon juice
1 Tbsp soy sauce
½ cup water

2 Tbsp Olive Oil
¼ cup Onion, Chopped
1 Tbsp Curry Powder (or your favorite curry)
2 cups pinto beans (or your favorite cooked beans)
3 cups combination of cooked quinoa and lentils (love trader joe black lentils in the bulk section)

First, add the lemon juice, soy sauce and water together in a small bowl.
Heat the oil in a large skillet and add the curry. Stir to mix.

Add the beans and stir, then the quinoa and lentils.
Pour the liquids on top and stir in well. Serve hot!

Toppings we love:

Diced tomatoes
Diced Hard Cooked Eggs
Sliced Green Onions
Sliced Olives

Sauteed Kale is delicious with this dish and rounds it out really well. I just fry in a little olive oil, garlic and slivered onions. Yum!

 

Related articles

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• Healthy Recipe: Curry-Soy Lentil Veggie Stir-Fry (runstretchgo.wordpress.com)
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Help, I’m Drowning In Summer Squash (AKA, here’s a great Curried Squash Soup Recipe!)

  I was desperately looking through recipes trying to find something to do with all of this extra squash I suddenly have on hand. Normally, I have tons of zucchini and have found ways to use it up BUT for some reason none of my zucchini plants were happy this year. May have something to do with being on bed rest, ya think?

No luck on something sounding like a recipe my overly finicky tastebuds would like right about now. Yellow squash is, well, slimy if not handled correctly. Most of the recipes seemed like they just encouraged that in the final dish.

Unlike most normal people, I actually enjoy a nice soup when the weather is hot. Simple to prepare, light and not too heavy on the calories. An added plus is finding yet another way to get more vegetables into my diet. So I looked at some ideas from other peoples recipes and decided to use a trick I learned when I came up with my cream of asparagus soup- add potato for richness and to balance out the slippery mouth feel that pureed squash is known for.

I liked the idea of adding curry and ginger to give the soup an oriental twist. Sure enough, the recipe works for me. You may feel the need to adjust the amount of curry, even adding more chicken broth if you feel the need- go ahead, it’s your soup after all!

Curried Yellow Squash & Potato Soup

• 1 onion, minced
• 1 potato, diced
• 2 medium yellow squash, diced
• 1 Tbsp olive oil
• 1 Tbsp Fresh Ginger, minced
• 1 clove Garlic, minced
• ¼ tsp red pepper flakes
• 1 Tbsp Curry Paste or Powder (add more to taste)
• 4 cups chicken stock
• ½ tsp salt (or to taste)
• 1 Tbsp Fresh parsley, finely minced

1. Heat the olive oil in a large saucepan and sauté the onion, potato and the squash until golden brown, about 10 minutes over medium heat.
2. Add the ginger, garlic and red pepper flakes and continue cooking for a couple more minutes to allow the fragrance of the ginger and garlic to come out.
3. Add the curry and stir in well. Now add in the stock and salt to taste. You may want to add a little more curry depending on how it tastes to you.
   Allow the soup to cool and using a stick blender, puree (or just pour into a regular blender if that’s what you have)
4. Reheat and place the soup into 2 soup bowls and sprinkle with the fresh parsley.

Serve with fresh, crusty rolls or flour tortillas that have been grilled  over high heat until brown spots appear.

Related articles

• Soups For The Summertime (jovinacooksitalian.com)
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Learning to Love Fava Beans

I grew fava beans as a cover crop in my vegetable garden.

What I didn’t realize was the variety I selected (or maybe I just planted them at the wrong time) would not mature early enough to get my spring planting done, at least not in that garden area. I had never eaten fava beans before, but they sounded delicious so I was looking forward to a bumper crop. Me and the chickens that is.

Well, I was not sure at what stage to pick the little darlings, so I waited until the pods got real big. I kept sampling the younger beans and they tasted raw and sort of bitter so I assumed that they just weren’t ready yet. I asked my chef neighbor how to cook them and he told me to pick them very young, dip them into batter and use them like a tempura. Sounds good, but mine were way too big for that. Plow them under, he says.

Hmmmmm………well, I gave a lot of them away, fed a lot to the chickens but still had beans coming out my ears. By then I started seeing them for sale at the farmers market and they were just as big as mine were. Clearly I was missing something. I decided to go to the old standby- the internet.

Turns out preparing fava beans is a two step process. First you peel the outer shell (like a banana). Next you make a small cut at the top of the bean kernel and squeeze out the inner bean. Success! I am now officially addicted to fava beans. Who knew!

Here is a great tutorial for you folks who like a visual: How to peel fava beans

Now what? I decided to make a fava bean puree to go over some spaghetti. I tried a couple of different ways, but here is the final version:

Fava Bean Puree

1 onion, slivered
2 cups shelled fava beans
2 cups good homemade chicken broth
1 clove garlic, minced
1/4 tsp red pepper flakes
1 cup cream or half and half
1 pound cooked spaghetti or other pasta as desired
Strips of Pancetta if desired Parmesan Cheese as desired

Saute the onion in a large skillet until soft and then add the garlic and the red pepper flakes, stir them in well.
Add the chicken broth and the fava beans and cook until the fava beans are soft and tender- about 15 minutes.
Place the above mixture in a blender- you may need to add a little water or extra broth if it is too thick to work with.

Return to the skillet and add enough cream to make a slightly thick sauce. Add some parmesan cheese and pancetta if desired.
Toss with your pasta and enjoy!

Another link about preparing fava beans with recipes by NPR

Related articles

• Fava Beans: Rigatoni with Fava Beans and Fresh Ricotta (yourfoodchoices.com)
• Growing Fava Beans (giantveggiegardener.com)

Need some fresh chicken for your BBQ this weekend?

Barbecue chicken-02 (Photo credit: Wikipedia)

I have just a few fresh chickens left in case you need a last minute addition to your holiday menu. We saw a recipe for grilled Mexican style chicken (see link here) that sounds sooooo good that we chose to make it the star of the BBQ today!

I also have some potatoes that need digging up and some extra eggs, so my hubby will get some of his favorite potato salad. And Nascar is on so he should be one happy hubby!

Enjoy your weekend, and give me a call if you want a chicken (we will throw in the fresh herbs just for you)

Related articles

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Blog Review: Big Red Kitchen

Braised Chicken in Milk- Recipe and Tutorial

I love finding a new blog, especially one that comes with so many great ideas to try out. Click on the picture above to visit their site.

This week I am totally in love with PVC pipe. I know that may not be the best environmental choice, but sometimes when you are on a tight budget it is the best choice. Her dad built her a PVC cover for one of her raised beds that I am going to adapt for my garden!

AND she has some delicious and practical recipes. Try this yummy variation on baked chicken!

Like Meatball Soup? You’re gonna love Nick Stellino’s healthy and delicious version!

I love Nick Stellino’s recipes so naturally I wanted to try this soup. I already had chicken broth from boiling down the bones and gizzards. I deboned some chicken thighs and threw them in the food processor for the ground chicken.

Of course, the breadcrumbs from the barley bread make any recipe great. Throw in the farm eggs, celery, carrots and herbs from the garden and we almost have all the ingredients on hand! Actually the only thing I had to buy was the cheese as I have barley in the pantry and make soy milk at home.

The result? Delicious. I did add some chopped chard as I had some growing. Loved the flavor- just the recipe for a cold day!

Here’s the link: Fragrant Chicken Soup with Meatballs

The Best Leftover Chicken Soup Recipe

In case you are wondering what to do with leftover chicken, here is our favorite recipe for:

Clerici Chicken Ranch Mexican Chicken Soup

1 Tbsp Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, diced
4 cups chicken broth
1/3 cup fresh lime juice
½ to 1 cup leftover chicken, chopped

1 cup cooked rice
1 cup tomatoes, chopped
½ cup cilantro, chopped

salt and pepper to taste

 In a large saucepan, heat oil and then sauté the onion, garlic and bell pepper until softened.

 Add the chicken broth and bring to a boil.

Add the lime juice, chicken and rice. Bring back to a boil.

Add the tomatoes and the cilantro and turn off the heat. Put a lid on the pot and
let it stand for about 5 minutes and then serve!

Note: Add 1 more cup of chicken broth or water and ½ cup of very small pasta

(We like alphabet) for a heartier soup!

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Goat Ranch Summer Carrots in Garlic Vinegar Marinade

 

OK- Fancy name for pickled carrots, but this version is fresh and soooo good they won’t last long in your fridge at all!

We grow our own carrots, garlic, italian seasonings and bay leaves here on the ranch and don’t use any chemicals or other nasty stuff, only healthy food!

Be sure to make these at least the day before so they have plenty of time to develop flavor.

Recipe:

•1 lb carrots, peeled and cut into sticks about 3-4 inches long
•1 1/4 cups water
•1 1/2 tablespoons kosher salt
•1 cup cider vinegar
•1/4 cup sugar
•2 garlic cloves, cut into quarters
•1/2 teaspoon cumin seed
•1 teaspoon italian seasoning
•2 bay leaves

Bring a medium-sized pot of lightly-salted water to a boil.

When the water boils, drop the carrots in and simmer for one minute. Strain the mixture into a colander and rinse under cold water. Drain thoroughly.

Meanwhile, heat the remaining ingredients in the pot. Once it begins to boil, reduce the heat and simmer for two minutes.

Remove the liquids from the heat, add the carrot sticks.

Cool the carrots until room temperature, then put them into canning jars and secure the lids tightly.

Store in the refrigerator for up to 4 weeks.

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Summer is here, it’s frittata time again

A Frittata is an Italian version of an omelette.

The preparation is slightly different as frittatas are usually started on the stovetop and finished under a broiler.

The result is an egg dish that is firm, and nicely brown on the top and edges. Frittatas require an ovenproof skillet for preparation, but no other special equipment. These are great dishes to highlight fresh, seasonal ingredients or a perfect way to utilize leftovers.

Frittatas are perfect for breakfast, brunch, lunch or dinner. Once cooked, they can be served hot, or cooled and served at room temperature. This flat omelette style dish will serve 4 to 6 people easily, often many more, as a frittata can have a dozen eggs or more in the dish along with fillers such as cheese, meat, and vegetables.

Napa Dave’s Fresh Herb Cream Cheese Frittata

12 Farm Fresh Eggs
1 tsp salt
1/8 tsp Pepper
2 Fresh Sage Leaves, minced
½ tsp Fresh Oregano Leaves, minced
½ tsp Fresh Thyme Leaves, minced
1 tablespoon Butter
1 clove garlic, minced
1 half white onion, cut into thin slivers
4 San Marzano Tomatoes, sliced
1 cup Fresh Basil Leaves, finely chopped
8 ounces Cream Cheese, cubed in about ½ inch pieces
Sour Cream or Avocado Sauce for topping

Pre-heat your oven to 325 degrees.
In a medium bowl, whisk together the eggs, salt, pepper, sage, oregano, and thyme and set aside.

Melt the butter in a large, oven proof skillet (we use a cast iron pan here on the ranch).
Add the garlic, onions and tomatoes to the skillet, and sauté for about one minute until they are soft.

Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp.|
Pour the egg mixture over the mixture in the skillet and top with the cream cheese.

Cover and bake for approximately 20 minutes or until set on top.
Serve with sour cream or an avocado sauce on top.

Enjoy!

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Help! I am addicted to Boysenberry Jam!

For breakfast here on the ranch, nothing is better than a couple of slices of my Blue Ribbon winning barley bread toasted up with some fresh cream butter and homemade jam- I have my favorites and boysenberry is at the top of the list!

I got these Boysenberries from Hattich Ranch & Farm right here in Napa (707 294-4490). Yes, I do raise a lot of berries here on my ranch, but I haven’t yet had a lot of luck with the boysenberry crop.

And they do taste Devine! Once I get a sample of this berry nectar on a spoon, people’s eyes light up with just one taste!

So, if you get a chance, run- don’t walk to Hattich’s right away as these berries have a very short season and go very fast. Do call first as   usually out working somewhere (like us!). They also have them bagged and frozen- that is how I prefer them if I am making jam as they are so much easier to use that way!

Now the best advice that I can give you if you are not an experienced jam maker is to pick up a copy of the Ball Canning Book. They usually have them wherever canning supplies are sold. I got mine at Tractor Supply, along with my canning jars, lids, etc. Canning is actually pretty easy to do, but it is important to read the directions thoroughly first and follow them exactly!

So, use the recipes that come with the book or the ones that come with your pectin so you won’t be disappointed with the results. I like to add a little citrus juice for flavor- usually lime juice if I have them. Lemons work great well, just stick to no more than a couple of teaspoons.

Try this cake out if you get the chance:

 http://www.foodista.com/recipe/TB63NGPY/boysenberry-jam-cake-with-caramel-icing

Enjoy!

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