Potatoes

Posted on September 5, 2020 by ripe ~ red ~ berries

Who doesn’t love them?

Let me count thy ways…

Fried, baked, mashed…boiled, grilled or shredded –

Breakfast, lunch or dinner… the simple spud always saves the day.

These tasty taters (above) were cut, then sliced, then sauteed in olive oil, over a low heat – slowly…

Slowly, slowly I let them cook – adding a little more olive oil as needed, without drenching/drowning in oil of course – while keeping the fry pan covered, with a lid.

I like to put a lid on the cast iron fry pan while these beauties slowly soften. The lid helps keep in the heat without drying them out. They soften while they cook due to the moisture, but the lid does need to be lifted every now and again to allow the steam to escape and while they are uncovered, be sure to toss them, gently, so each piece cooks evenly…cover again for a little while longer and stir a few more times.

*the time here depends on the type of potato you are using as well as the overall thickness and size of each cut piece

*Once they begin to soften (you’ll notice the potatoes firm consistency changing – softening with each turn…) it’s time to brown them, while crisping them up.

Add a little salt and pepper at this point + maybe a little drizzle of olive oil to help them brown and crisp nicely. Here is where you need to walk the fine line of just enough moisture (to prevent sticking to the pan) and not too much, thus preventing the perfect amount of browning/crisping…keep the heat a little higher at this point – but not so high that you risk burning them…while also keeping the lid off. Let that steam out! (:

Remember to toss them in the fry pan now and again to prevent burning and sticking…

This is also the time to add in some finely chopped onions (the amount depends on the quantity of potatoes – use your judgement – if unsure, go light on the onions) If the onions are added too soon – they burn. Add them too late, and well, they don’t have time to caramelize…

So, at this point the potatoes should be nice and browned and crispy. Let those onions cook just the right amount of time, about five minutes or so.

Remember to toss the onions with the potatoes over medium heat a few times for the perfect match – crispy homefries with caramelized/browned onions.

Finish with whatever fresh herb you have. Parsley, thyme, sage, scallions or chives are a few to consider.

Or skip the herbs if you don’t have any and just add a dollop of ketchup and call it delicious!

Enjoy.

Stay well. Be well.

What’s your favorite way to eat potatoes?

No one needs to know these are gluten and dairy free!

Posted on June 27, 2017 by ripe ~ red ~ berries

Brownies. Who doesn’t love them?

Since starting this blog our household has had to switch from a glutenous, dairy laden household to a gluten free, dairy free household.

Some of our old favorites have gone by the wayside (sadly), but others have found their way back into our hearts (and bellies) – one such favorite is homemade brownies!!

I came across this recipe by MakeMineCadburys and gave it a try (with a few modifications) and they came out delicious.

Chewy, rich and chocolaty goodness…you’d never know they were dairy/gluten free.

Bonus – they are super simple to prepare.

Here’s what you’ll need and the how to;

Ingredients

1/2 cup coconut oil*

1/2 cup cocoa

1cup sugar

2 eggs

1 tsp. vanilla

1/2 cup gluten free flour

1/4 tsp. salt

*if you use triple filtered coconut oil, you will not taste coconut – if you use a ‘regular’ coconut oil, the brownies will have a coconut flavor – but hey, coconut and chocolate go very well together – I tried it both ways and both were equally delicious – but see what works for your taste buds…)

Preheat oven to 350 degrees.

Line an 8 X 8 X 2 pan with parchment paper.

Parchment paper side note – I did not grease pan or the parchment paper before adding batter. I cut a piece slightly larger than the pan, let some ‘hang over sides’ then held in place with clothes pins. Once batter was complete, I poured it in and then spread evenly with rubber spatula, removing pins before placing in oven of course. Oh, and if you think the paper is hanging over just a bit too much, then trim it down – leaving enough to allow you to lift brownies out of pan once baked…

What to do next;

Melt coconut oil over low heat. Once melted, remove from heat. Add cocoa, then sugar, mix.

Then add eggs, one at time.

Stir in vanilla, salt, then flour.

Do not overmix.

Pour into prepared pan. Bake about 20-30 minutes or until tester comes out clean…

Let cool slightly in pan. Lift out and turn over (gently – not to break) onto a cooling rack. Carefully remove parchment paper. Let fully cool before slicing…if you can wait that long. (:

Enjoy!

herbed wild rice & quinoa stuffing

Posted on November 22, 2016 by ripe ~ red ~ berries

So, while I’m not vegan, I am vegetarian and have been for nearly 34 years – this was a choice. My yeast free, dairy free, gluten free needs (more recently) – not so much…so, as a result of liking to eat and liking to eat well, I cook.

A lot.

Here’s a delicious gluten, dairy and yeast free recipe for ‘stuffing’. I finished it with mushroom gravy and served it alongside mashed potatoes and vegan pot pie. So good.

Let me know what you think!

wild-ricequinoa-stuffing

Herbed Wild Rice & Quinoa Stuffing

Ingredients;

2 tablespoons olive oil + a bit more for greasing the baking dish and drizzling…

1 large yellow onion, finely chopped

2 stalks celery, chopped (about 1/2 cup)

1 medium Granny smith apple – peeled and diced

2 medium cloves garlic, peeled and finely minced

2 tablespoons fresh thyme leaves, minced

1 teaspoon kosher salt + more to taste (I used about 3 good pinches)

1/2 cup dryish white wine – use one you’d like to enjoy while cooking…(: Sauv blanc or chard works well. Or if you can’d do the wine – the juice of one lemon + a little more…

4 cups low salt vegetable stock

2 cups wild rice blend

1 cup uncooked quinoa, rinsed well

1 cup cranberries – chopped

1 cup raw pecans, chopped

1/2 cup chopped fresh Italian parsley + 1/4 cup more for garnish.

1/4 cup fresh sage leaves, minced

Place a large pot over medium heat. Add enough oil to coat bottom – saute onion until slightly browned, add celery and stir occasionally until soft – about 5 minutes or so. Add the apples, garlic, thyme and salt. Cook, stirring frequently, for one more minute. Stir in the wine, then add the broth. Bring to a boil.

Stir in the wild rice blend and reduce heat to a medium low and simmer, covered, until the rice is tender, about 34-40 minutes. Add 1/2 cup water and stir in quinoa and cover again. Cook until quinoa is tender, about 15 more minutes – or until water is absorbed.

Stir in the cranberries, pecans, 1/2 cup parsley and sage. Taste and add additional salt if desired. Remove from heat. Blend well, drizzle with olive oil and finish with chopped parsley and serve – unless grains need a bit more cooking…

*The next step can be omitted if grains are already fully cooked. If not, see below; If you want to make ahead stop here and reheat using the following step.

*Preheat oven to 350 degrees Fahrenheit. Rub a large (9″ X 13″ ) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding instead of mashing it down.

Bake until golden brown, about 20-30 minutes. Drizzle with a bit more olive oil and finish with chopped parsley. Serve.

Hope you enjoy this recipe as much as I do!

Enjoy!

It’s salsa time!

Posted on September 9, 2016 by ripe ~ red ~ berries

Homegrown tomatoes are amazing! They are juicy, plump, packed with vitamins and actually taste like a tomato. What a difference the sun makes!

And this summer we’ve had nothing but sun, so my garden is brimming with ripe, red, juicy tomatoes screaming to be eaten…so what to do with all those lovelies? Make salsa fresco!

tomatoes

It’s super simple and takes about 15-20 minutes.

Here’s what you’ll need;

Use the freshest of tomatoes for this recipe. I like the heirloom varieties best, though they are on the pricy side if your not growing you own, so if they are out of your price range, then try to find the tomatoes that are heavy in weight, firm to hold, yet soft to the touch – hopefully that makes sense! Whatever your preference with tomatoes, go for the best and this will make all the difference between an amazingly refreshing salsa and a ho-hum one…

So, here you go;

1.5 cups tomatoes (about 2-3 medium) – seeded and finely diced. With very fresh tomatoes, the seeds practically fall out while cutting into slices. I cut tomatoes into slices (then seed), then chop.

1 good handful of chopped cilantro +/- depending on taste

1/4 of a small white onion finely chopped +/- depending on taste

1/2 of a fresh jalepeno or serrano chili (with seeds), finely chopped – or use more for a more spicy salsa…

fresh squeezed lime juice from about 2 limes. (again, use more if you like)

1-2 good pinches of kosher salt

Mix all together in a bowl and readjust seasonings to your liking.

salsa

Eat immediately or let rest for a few hours before serving. This salsa will keep for a few days refrigerated, but best to enjoy within a day or two.

Enjoy!!

Who screams for ice cream?

Posted on May 4, 2016 by ripe ~ red ~ berries

Everyone right?

Though, what’s a mom to do if her child needs to be dairy free?

Make dairy free ice cream! That’s right, ice cream – without the cream…

A friend from work shared her recipe with me and it is amazing! It’s easy, doesn’t require any special equipment and has a great consistency.

If you can’t do soy milk, try coconut milk.

Sean’s Peanut Butter Ice Cream

Recipe by Kristyn who needs a spoon

Ingredients;

ingredients

2 1/3 cup soymilk (or coconut milk)

3/4 cup sugar

1 tablespoon cornstarch

1/2 cup peanut butter (smooth or chunky)

1 egg, beaten

1 teaspoon kosher salt

How to;

In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.

Bring to a boil over medium heat, whisking frequently – once to a full boil, continue whisking for one minute…remove from heat.

Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.

Return saucepan to heat and cook over medium heat, whisking constantly, until mixture returns to a boil. The liquid will start to gain in volume and rise – keep whisking. It will also thicken slightly. Continue whisking for a few more minutes then remove from heat and add kosher salt. Mix well.

Place saucepan in cooling bath – I just use a big bowl half filled with very cold water. Let sit for about 5-10 minutes. Occasionally stirring.

Then pour mixture into a shallow dish and place in freezer for another 10-15 minutes – mixing occasionally as well.

Finally scoop mixture into a small freezer safe container with lid and allow to fully freeze. Can take up to 12 hrs.

Once the ice cream has frozen fully (usually takes 12 hrs. or so) – remove from freezer and let rest at room temp. a few minutes prior to serving.

Top with dairy free chocolate chips – chocolate sauce – coconut whipped cream…or simply enjoy as is.

Peanut butter ice cream

Yum!

How do you like your ice cream?

easy maine crab salad

Posted on July 20, 2015 by ripe ~ red ~ berries

This must be the most simple Crab Salad Recipe – ever!

It will also work for lobster…

I’ve not bought Maine crab meat since last summer and it’s been on my mind a lot lately…so, on a whim, I stopped by a local fish market just a few miles down the road (open only during the summer months – one must take advantage of the few places open this time of year!!) and picked up an 8 oz. package of local crab meat.

Drove straight home and began dicing.

A few minutes later I was in heaven.

Fresh crab salad on a bed of crisp local greens – my lettuce never did make it…yet, that is…once cooler weather approaches, I will plant again…fingers crossed.

Anyway, if you like crab meat, have the ability to buy it – fresh – then do try this recipe.

Crab Salad

8 oz. Crab meat

One Celery Stalk

Quarter of a Shallot

Mayo.

Juice from one lemon

Salt

Pepper

Love

That’s it.

Find yourself some super fresh crab meat. Not in a tin.

8 ounces is just fine.

Flake into a medium sized bowl.

Finely dice celery stalk and shallot.

Add to crab meat.

Add pinch of corse salt,

and a couple of turns on a pepper grinder…

Add juice from half a lemon.

Then add one small spoonful of mayonnaise and mix.

Taste,

and adjust to liking – perhaps more lemon juice, salt or pepper?

Maybe it’s just perfect…

Serve between two slices of soft bread and fresh lettuce leaves or on a bed of greens with crackers served on the side…or enjoy by the spoonful…

No matter what – just enjoy!

Let me know what you think?

What would you do differently?

Enjoy.

grown up grilled cheese

Posted on April 29, 2014 by ripe ~ red ~ berries

Every now and again I’m in the mood for a grilled cheese sandwich… not just cheese, melted on bread, no, I like mine with veggies, herbs and cheese or any combination thereof. Grown-up style…

This wasn’t a ‘planned meal’ by any means, I just used what I had on hand – a bit of fresh parsley, broccoli, mushrooms, sundried tomatoes and artichoke hearts. Pesto would have been good too or fresh basil, the options are endless – use what you have – get creative, have fun with an old (and easy) favorite!

Cheese, bread and veggies – what could be better? Are you vegan? Well, then, use vegan cheese!

Simply saute veggies in a bit of olive oil, add a pinch of two of salt and pepper.

Butter one side of each slice of bread (whatever kind of bread you like).

Place one slice of bread, buttered side down, onto a skillet over medium heat.

Place sauteed veggies on bread first, then top with cheese…

cover with lid (for a short time to help cheese melt), then top with second slice of bread, and flip to brown the other side.

Remove from pan, let rest a few minutes and enjoy.

Grown-up grilled cheese, yum!

Need a summer inspired sandwich – go here!

What’s your favorite sandwich?

Enjoy.

mixed nut bars on the run…

Posted on October 8, 2013 by ripe ~ red ~ berries

Fall is in the air…leaves are turning crimson, mustard and golden…smoke fills the morning air and being outside to enjoy it all is a necessity.

And so is snacking. Healthy snacking.

I always have snacks. Ask anyone that knows me and they’ll confirm, I always have food and beverages on hand…one never knows when hunger will strike, right?

That little tummy grumble is inevitable (especially with busy little ones), so why not be prepared with a tasty treat?

Especially one which will not only satisfy any budget, but will also appeal to the desires of both sweet and savory lovers…everyone wins…

Plus, it’s easy and only requires the most basic of ingredients and a few minutes of your time.

You’ll need one sauce pan and one baking dish.

Simply melt and mix ingredients in sauce pan…

Spoon into baking dish and bake.

That’s it!

Easy clean-up too (no one ever seems to mention the clean-up part of cooking and baking)…

These little nuggets are way better than any store bought protein bar, you know all the ingredients (and most likely have them on hand), plus, you’ll save money baking these beauties at home, so why not whip up a batch for your favorite people?

Enjoy.

Mixed Nut Bars*

Print this!

1 cup packed brown sugar

1/3 cup butter

1 beaten egg

1/2 reaspoon vanilla

1 cup all purpose flour

1/2 teaspoon baking powder

1 cup mixed nuts, Brazil nuts, cashews, or peanuts, coarsely chopped

Grease an 8X8 inch baking pan; set aside.

In medium saucepan heat brown sugar and butter over medium heat until sugar dissolves, stirring constantly. Remove from heat.Cool slightly

Stir in egg and vanilla. Stir in flour and baking powder until just combined. Stir in nuts. Spread battter in the prepared pan.

Bake in 350 degree oven for about 25 minutes or until toothpick inserted in middle comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm; cool completely in pan.

Want a little extra love in your nut bar? Sprinkle with grated chocolate or mini chocolate chips for the last few minutes of baking…

Everyone will thank you.

Enjoy.

*Better Homes and Garden’ New baking book 1998

fresh corn, basil and tomato tart…perfect for a maine lobster bake…

Posted on August 28, 2013 by ripe ~ red ~ berries

Michael (my partner) and Finn (my 3.5 year old son) were out for a few hours, helping a friend put together the necessary components for a lobster bake…

Seaweed. Rocks. Wood to build the fire (and maintain it for hours). A few canvas tarps. And most importantly, a dug space. A pot in the earth so to speak… in which to bake the lobsters, corn and clams. A real Maine lobster bake.

Hot rocks layer the bottom of the ‘pot’ (a hole dug into sand or soil). Seaweed is dropped on top, creating steam…lobsters are placed on top of this, and then they are topped with another layer of seaweed and a few splashes of sea water…sizzle, sizzle, sizzle…

Corn is layered next, followed by more water, seaweed and then finally, the clams…more sea water and more seaweed are added, and then the tarps are tossed over, covering the opening, thus creating a ‘lid.’

As the sun sets over the Atlantic, lobsters bake, in the ground, on an island…

I digress…this (potluck) lobster bake, and the fact that Michael and Finn were out for a few hours helping organize the party, is what inspired me to try this recipe.

It’s a recipe I found some time ago…torn from a magazine I regretfully do not know (note to self, write down the month, the year and the title of the magazine, from which the recipe was removed…), and I had yet to make it…

Basil was in the garden, corn I could buy 6 minutes down the road at a local farm stand (my corn is not ready yet), I had eggs (from same local farm stand), cream and enough grape tomatoes to give it a go…I decided this is what I was going to bring to the potluck lobster bake;

A fresh corn, basil and tomato tart.

Plus, I had one hour of uninterrupted time – something truly treasured – now that I’m a parent, and phenomenal lighting, so I prepped, photographed and baked this scrumptious tart in only 60 minutes.

Fun.

Gluten free? Just substitute flour with a gluten free flour and enjoy…

Fresh corn, basil and tomato tart

Print this recipe!

Ingredients;

1/3 cup butter, softened

2 Tbsp. sugar

1/2 tsp. salt

3 eggs (despite only seeing one in the photo)

2/3 cup yellow cornmeal

2/3 cup all-purpose flour

1 cup half-and-half or light cream

1.5 cups fresh corn kernels (2-3 ears of corn, depending on size) – steamed or boiled for 2-3 minutes

1/2+ cup coarsely chopped fresh basil

1/2+ tsp. salt

1/2+ tsp. freshly ground pepper

3/4 cup freshly chopped tomato

spring of fresh basil for garnish

First the cornmeal crust;

What to do;

1. In a medium bowl beat butter with electric mixer on medium to high for about 30 seconds.

2. Add sugar and 1/2 tsp. salt. Beat until combined.

3. Beat in 1 of the eggs until combined.

4. Beat in cornmeal and flour, until ball begins to form.

5. Shape into disk with hands and wrap in wax paper and chill for 30-60 minutes or until easy to handle.

Next, preheat oven to 350 degrees F.

– Lightly press dough on bottom and up sides of 9-inch tart pan with removable bottom…

work dough towards the sides of the pan and then gently with your fingertips, force the dough upwards, along the sides of the tart pan,

keeping the thickness even all around and up to the brim. This is not as complicated as it sounds. The dough is so malleable, it moves upwards with ease…make sure you keep all sides uniform and to the brim (to prevent overflow, over the top of the crust, when filling).

– Line crust with double thickness of foil and bake for 10 minutes; remove foil and bake for an additional 6-10 minutes more, or until pastry is set.

While that is happening…

– In a medium bowl whisk together the remaining two eggs and cream.

– Stir in corn, basil and 1/2 tsp. salt and pepper.

– Pour over crust.

Bake for 35-40 minutes or until set. Let stand for 10-15 minutes. Remove sides of pan to serve.

Top with chopped tomato and fresh basil.

Makes 8 servings or more if sliced smaller…

Sliced cucumbers and lime are in the background – I brought a plate of these (cucumbers are plentiful right now) as well as blueberry crisp. Abundant summer fruits – love it!

Enjoy.

Ripe Red Berries

Tag Archives: gluten free

Potatoes

No one needs to know these are gluten and dairy free!

herbed wild rice & quinoa stuffing

It’s salsa time!

Who screams for ice cream?

easy maine crab salad

grown up grilled cheese

mixed nut bars on the run…

fresh corn, basil and tomato tart…perfect for a maine lobster bake…

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