Winter Cooking Just Warms Up the House

This time of year old apples are turned to cider and curling up next to the fire becomes an evening staple. Walking outside means embracing the sharp cold and warm drinks make for the perfect nightcap. For me, this is the winter I discovered mulled wine...er I mean cider. Ok, maybe both. 

In keeping with the mulled theme I thought I'd take it to the next level. I couldn't think of a better way to get rid of that bag of apples hanging out in my crisper drawer than to make mulled applesauce.


This is an easy recipe that's perfect for a dinner side. I used this with Isa Chandra's Olive Lentil Burgers and it made a perfect pairing.


Ingredients: 
1 1/2 - 2 lbs apples cored and chopped (skinning is optional)
1/2 C. apple cider
1 cinnamon stick
4-6 cloves
4-6 allspice berries
zest from 1 orange
1/2 C. brown sugar (optional)

Core and chop your apples and put them in a medium sized sauce pot with the apple cider.

 Grind up the cinnamon, cloves, and allspice. You can do this in your spice grinder, small food processor, or mortar and pestle. 

Add spices to apple and cider blend. Simmer for 5-10min until apples are soft.

Using either an immersion blender or food processor blend apple mixture to desired consistency (making sure spices are well ground up). 

 Serve hot, or chill. Oh...and enjoy!

Local Fall Veggies Do Exist!

Today I'm sharing a wonderful fall time recipe. Red Lentil Dal with Butternut Squash and Crispy Cabbage. What's so wonderful about this dish is that both the squash and cabbage are in season and can be found locally at your farmers market (if it's still running) or natural foods store. But don't fret, if you don't have either you can still find these veggies, along with all of the other ingredients, at your nearest supermarket.  

There are really two parts of this recipe, the dal and the cabbage. Both can be done at the same time so long as you prep your ingredients first.


Red Lentil Dal with Butternut Squash

1 15oz can coconut milk
1/2 C. water 
1 C. red lentils
1 small butternut squash peeled and diced into 1/4-1/2 inch cubes

Bring your coconut milk and water to a boil then add in lentils and squash. Bring back to boil then cover and simmer for 20-40min or until squash is soft.

Crispy Cabbage

1 small head of red cabbage sliced
1/2 C. all purpose flour
1/2 C. whole wheat flour
3-4 Tbls. canola oil

Preheat oven to 475.

Slice cabbage into 1/8 inch strips.

Mix flours in medium bowl. Then mix in cabbage coating well.

On stove top, preheat oil in a large skillet. Once oil is hot, place flour coated cabbage in oil and fry until it starts to brown.

 

 Don't be tempted to fry it too long. We'll finish the cabbage off in the oven and we don't want it to burn. 

Then place fried cabbage on a sheet pan an into preheated oven.

Cook cabbage in oven for about 5-10 minutes or until crispy. Being careful not to let it burn.

 

It should look about like this. 

Once cabbage is cooked and dal is done simply spoon the dal into a bowl and place some cabbage on top. This is a perfect meal for the chilly fall nights.

If you have some cabbage left over it can be made into a great sandwich. Just add some greens, an avacado, and a little mayo or deli mustard and you've got a great lunch the next day. 

Or heck, just sprinkle on some salt or seasoning of your choice and eat it like you would chips or fries. 

But, as always, no matter what...enjoy!

Fried Green Tomatoes (not the movie)

As a good ole' southern boy there are a few treats that I grew up knowing well. Pecan pie, deep fried catfish (and of course the hush puppies to accomp'ny it), and beans 'n cornbread are just a few of the delicious dishes I know and love. So, natur'lly, when my tomato plants decided frost be damned they was gonna bear fruit anyway, I knew what I had to do...

I Harvest Ergo I Cook

My wife and I have recently opted to change out diets dramatically and eat vegan. Consider this post a response to the many who wonder what it is exactly someone who eats a vegan diet does, in fact, eat.

I adapted this recipe from the April 2010 issue of Veg News.

Summer Squash Vegan Quiche 

1 Lb.  firm tofu, drained
1/3 C. unsweetened soymilk
1 Tbsp. olive oil
2 Medium yellow crookneck squash (fresh from garden if possible)
1 Medium patty pan squash (from your father's garden if possible)
3 Cloves garlic 
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
1 Tsp. Salt
2 Tsp. Pepper
1 9 Inch vegan pie crust
1/4 C. vegan cheese (I like garlic and herb almond cheese)

1. Preheat oven to 350 degrees. In a food processor, blend tofu and soymilk until smooth. 

2. In a saute pan over medium-high heat, heat olive oil. Add yellow squash and patty pan squash. Cook for about 5-6 minutes until tender. Add garlic and continue to cook for another minute. 

3. Fold squash and garlic into tofu mixture adding basil, oregano, salt, and pepper.

4. Pour mixture into uncooked pie crust, spreading smoothly and evenly. Bake for 35-40 minutes, until crust is golden brown. Rotate once halfway through to ensure even cooking. 

5. Pull quiche from oven and sprinkle vegan cheese over top. Return to oven and cook for another 5-10 minutes until cheese begins to melt (note: vegan cheese doesn't melt like regular cheese, don't expect it to fully melt). 

6. Enjoy warm or let cool off and serve cold. Great for breakfast, brunch, or dinner. 

Caution! Addictive Recipe Ahead.

I can't get enough of heirloom tomatoes. They look, taste, smell, and taste (I feel a need to repeat this) great. Next time you make it to your local natural food store, or farmers market definitely pick up a pint (or three) of these wonderfully flavorful and richly colored tomatoes. 

Heirloom tomatoes are grown from seeds that have been passed down generation after generation. Because of this, they are considered to be a vestige of the antique tomato. They are more "true to form" than their cousins the hybrid tomatoes. Also, unlike hybrid tomatoes (which are what you mostly see at the supermarket) heirloom tomatoes are open-pollinated. This helps to create the prized multifarious nature of the heirloom tomato. 

While waiting for my tomatoes to grow I have greatly enjoyed the many heirloom varieties available to me. I've used larger ones on sandwiches and burgers while using the smaller cherry tomatoes in salads. Salads, like this one!

Heirloom Tomato and Chickpea Salad

2 pints of Heirloom Tomatoes
2 15oz cans of Chickpeas drained and washed
2 C. Kalamata Olives
1 tbsp. Fresh Oregano finely chopped
1 tbsp. Fresh Basil finely chopped
Salt and Pepper to taste 
1 tbsp. Olive Oil


Cut tomatoes in half and combine in large bowl with Chickpeas, Olives, Oregano, Basil, Salt, Pepper, and Olive Oil. 


Yes, it is just that easy. 


I've been enjoying making many variations on this salad. By changing up the type of beans or olives the combinations are endless. I've even tried capers instead of olives. 

So, have fun, try something new, and enjoy good veggies. 

Using Those Greens

 

Grilled Cheese with Garden Greens
serving size: 1 sandwich

1 Tbl Butter
2 Slices of Bread
2 T. Chevre 
2 T. Ricotta Cheese 
4-6 Washed Bibb Lettuce Leaves 
1/4 C. Jarlsberg


Evenly spread butter on slices of bread. Spread ricotta on un-buttered side of one slice of bread and spread chevre on other slice. Layer lettuce on one slice and jarlsburg on other. Put slices together to make sandwich.

In a pan heated over medium-high heat cook sandwich until cheese is melted. Turning once.

Serve hot. Perhaps with some fresh garden tomato soup. 

Enjoy!