Monday, June 26, 2010
It was just my son and I for dinner tonight. We had some beet greens and fresh oregano that needed to be used. So I asked Greysen if he wanted Oscar Pasta (pasta with pureed greens) or Green Eggs and he voted for the eggs. Then he wanted pancakes, too. So we had a fun little dinner, just the two of us!
Buttermilk Flapjacks (small batch)
1/2 cup flour (used 1/4 c white, 1/4 c wheat)
1/2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg white
1/2 c buttermilk (use 1/2 Tbsp lemon juice in 1/2 cup and fill with milk)
1 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
Put the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/4 cup of the batter into the pan. Spread out to 5 inches. Cook until golden brown on the bottom with tiny bubbles all over the top, 1 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Repeat with the remaining batter. Serve the flapjacks hot out of the pan. Makes about 4 pancakes
* Recipe from A Man And His Pan
Green Eggs
5 eggs
milk
butter/oil
greens (we had beet greens)
fresh oregano
salt & pepper to taste
Steam and puree the greens and mix them with a fork with eggs, a little milk, a chunk of butter, fresh oregano and salt & pepper. I've never used beet greens before but it sort of made the green eggs brown due to the pink hue of the stalks.
Monday, July 26, 2010
Tuesday, July 20, 2010
Ramen Noodle Salad
Sunday, July 18, 2010
We needed something to take to a picnic. We had two smaller heads of cabbage from our farm share and thought of this salad tha my mom has made before. It was the perfect use for our cabbage.
Ramen Noodle Salad
1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
DRESSING
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving.
* Recipe from Cooks.com
We needed something to take to a picnic. We had two smaller heads of cabbage from our farm share and thought of this salad tha my mom has made before. It was the perfect use for our cabbage.
Ramen Noodle Salad
1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
DRESSING
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving.
* Recipe from Cooks.com
Sirloin Beef Tips & Prizewinner Green Beans
Saturday, July 17, 2010
We served the sirloin beef tips over brown rice - yum! These green beans really are wonderful!!! Hence the "Prizewinner!"
Sirloin Beef Tips
3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
2 lbs. boneless sirloin top roast, cut into 1-inch cubes
2 tbsp. vegetable oil
1 1/2 lg. onions, chopped
1 beef bouillon cube
3/4 c. boiling water
Combine flour, salt, pepper, and paprika in a plastic bag; shake to mix. Place beef cubes in bag and shake well. Heat oil in Dutch oven; add beef and cook until browned. Add onion; cook until tender. Dissolve bouillon cube in boiling water; add to beef mixture. Cover; reduce heat and simmer 2 hours, stirring occasionally. Serve over noodles or rice. Serves 6. (Recipe may be doubled.)
* Recipe from Cooks.com
Prizewinner Green Beans with Tomatoes & Herbs
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
about 1/4 tsp red pepper flakes
1/2 c sliced onions
2 tsp dried oregano
1/2 tsp dried ground thyme
1 lb green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 Tbsp salted butter
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done, Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Recipe Contest in Madison, Wisconsin. Makes 4 servings.
* Recipe by Mara Rosenbloom from From Asparagus to Zucchiuni
We served the sirloin beef tips over brown rice - yum! These green beans really are wonderful!!! Hence the "Prizewinner!"
Sirloin Beef Tips
3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
2 lbs. boneless sirloin top roast, cut into 1-inch cubes
2 tbsp. vegetable oil
1 1/2 lg. onions, chopped
1 beef bouillon cube
3/4 c. boiling water
Combine flour, salt, pepper, and paprika in a plastic bag; shake to mix. Place beef cubes in bag and shake well. Heat oil in Dutch oven; add beef and cook until browned. Add onion; cook until tender. Dissolve bouillon cube in boiling water; add to beef mixture. Cover; reduce heat and simmer 2 hours, stirring occasionally. Serve over noodles or rice. Serves 6. (Recipe may be doubled.)
* Recipe from Cooks.com
Prizewinner Green Beans with Tomatoes & Herbs
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
about 1/4 tsp red pepper flakes
1/2 c sliced onions
2 tsp dried oregano
1/2 tsp dried ground thyme
1 lb green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 Tbsp salted butter
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done, Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Recipe Contest in Madison, Wisconsin. Makes 4 servings.
* Recipe by Mara Rosenbloom from From Asparagus to Zucchiuni
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