Tag Archives: vegetable

Greens, greens nothing but greens!

Actually, a lot more than greens. We joined Purple Dragon Co-Op about 2 months ago and have enjoyed fresh, organic and as local as possible fruits and veggies ever since. Every week, there are lettuces and delicious, leafy dark greens.

John and I love our greens any way we can get them. I used to always saute them with garlic, and then I discovered panade through this recipe. I’ve been making nearly every week since May. Tonight, though, I was looking to use more veggies than just my greens. We’ve been having a lot of burgers and dogs and other summery meats, so we both were feeling like having a hearty vegetable dish. I thought this recipe looked swell. The only problem was I didn’t have the veggies it called for. Oh, and I don’t use mustard anything anywhere.

So, I cooked my greens (overcooked perhaps, but it was my first experience with Callalou greens), and sauteed my zahara squash with mushrooms and carrots (all from the CoOp). I made the cheesy sauce (equal parts cheddar and gouda because that’s what I had), and topped with potatoes. Instead of the mustard, I used a pinch of nutmeg in my cheese sauce – not only does it add something to the cheese sauce, but nutmeg goes really great with dark, leafy greens.

It smells amazing already and I’m not sure I can wait for my husband to get home to eat it!

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(PS – I did, in fact, wait for him, but not by choice. The three year old decided she wasn’t sleepy so I had to deal with that…)


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The Snow is Coming!

There is some serious snow forecasted for tomorrow evening and it’s cold out! In times like this, you’ve got to turn to things that comfort. Being pregnant, it’s generally frowned upon for me to reach for a bottle of beer, but I can be comforted by it with risking fetal alcohol syndrome if I cook with it!

Tonight’s menu:

Pork Cutlets with Beer Gravy

Roasted Winter Vegetables

Pretzel Rolls

The pretzel rolls are in the freezer from a couple of days ago, when John made up the test batch, so no need to worry about starch. I think they’ll be the perfect vehicle to sop up the thick beer gravy.

To make the thick beer gravy, I first coated the pork in flour, and brown them in a few tablespoons of olive oil. When brown, remove the pork from the pan. Add a tablespoon of butter to the pan, one of flour, and one or two sliced onions and saute until soft, scraping up all the brown bits of pork goodness still in the pan. When the onions are soft and translucent, add salt, pepper and about a tablespoon of sugar (more or less can be used depending on your type of beer), and a bottle of beer; I prefer darker ales. Tonight, we’re using Smithwick’s. When the gravy starts to thicken, add the pork back to the pan to cook it all the way through. We used thin cut ones tonight so we didn’t need to leave them there for long; just long enough to flavor the chops and the gravy.

For the roasted winter vegetables, we chose carrots, parsnips and brussels sprouts. Peel, then chop the carrots and parsnips into one or one and a half inch pieces, cut the bottom of the sprouts off and slice them in half, removing any gnarly leaves. Toss in olive oil, salt, pepper and tarragon and roast for about 30 minutes at 425. When they are done, you can eat them as they are or toss them with a little lemon juice and parmesan.



Meyer Lemon Bars

Dessert was inspired by some gorgeous meyer lemons that I picked up from Costco, of all places (boy I can’t wait until the fruits and veggies around here are in season!) I usually make this recipe for Lemon Bars, but I make changes every time. This time, I used whole wheat flour for the crust, fresh squeezed meyer lemon juice, and I never use food dye – I don’t need to eat electric yellow food in order to know it’s lemon.

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