Summer vegetables

Posted on September 19, 2020 by ripe ~ red ~ berries

I have a deep appreciation for summer and all it’s ‘stuff’ – the green grass, the leaves on the trees, the hot weather, the sunshine, being barefoot, warm sand between my toes…flowers, vegetables, Maine fruit, picnics…one layer of clothing – even at times, just a bathing suit!! All of it – except for the mosquitos and ticks – those I could do without…

But overall, summer is my favorite season – hands down.

So while we are in the final days of my most favorite season, I thought I’d take advantage of some local vegetables (still) being harvested in Maine;

Zucchini, corn, onions, kale and mushrooms are just a few…

Why not just chop/dice/slice and saute?

Amounts depend on how many people you are cooking for and if you like left-overs or not. Personally, I like left-overs. They make sense to me. It saves time and energy prepping a little ‘extra. And if you don’t want to eat the ‘same thing’ the next day, then just freeze it.

(Freezing left-overs makes a lot of sense too. Even it’s a small amount – freeze it anyway. You’ll be amazed how easily it is to utilize left-overs – even in small portions. More on that in another post…)

Anyway, let’s get back to the recipe. (:

Chop – one or more zucchini – or any squash – into whatever shape/thickness you like.

Dice -one small onion – or scallions – or a shallot (whatever kind of onion you have)

Cook and scrape – an ear or two of cooked corn kernels – or a cup of frozen corn kernals if fresh isn’t on hand…

Cut – a few mushrooms (whatever type you have) or not if you don’t.

Chop and add – a good handful or two of chopped/ribboned kale or swiss chard, spinach – use what you have on hand.

Mince – a clove or two of garlic

A drizzle or more – olive oil

salt + pepper

and a squeeze of fresh lemon juice. If you don’t have a lemon, try a lime, and if you don’t have either of those, a splash of apple cider vinegar will do.. (:

Heat up olive oil – enough to coat the fry pan – add the chopped onion and saute until the onion begins to brown.

Add in garlic and cook a few more minutes – enough to soften the garlic without browning it.

Then add in the mushrooms and saute until mushrooms begin to release their juices, soften and brown.

Now add in your kale (or green of choice)

Cook enough to soften, slightly.

Then add in the sliced zucchini and corn.

Saute until zucchini is of the texture you like – I like mine a little firm, so I don’t cook it for too long – but if you like soft, cook it until it softens…

And finally, add a few good pinches of course sea salt, some fresh cracked black pepper – toss and and finish with a squeeze of citrus.

Enjoy as is or use in a multitude of ways…here’s a few simple suggestions.

Add some fresh herbs if you have any (think parsley or sage), toss it all together with pasta, then top with freshly grated cheese and a drizzle more of olive oil.

enjoy as a pizza topper.

finish with a drizzle of tamari and serve with jasmine rice.

add it to some chicken stock or vegetable stock and you’ll have a lovely soup.

add it to cooked risotto and finish with a drizzle more of olive oil, fresh grated cheese.

enjoy it as is.

Plain and simple.

Fresh summertime veggies filled with the loveliness of the season – in every bite.

What’s your favorite summer vegetable? How do you like to eat it?

Be well.

Stay safe.

Enjoy.

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?

White bean, kale and potato soup

Posted on August 10, 2020 by ripe ~ red ~ berries

Now here’s a versatile soup that can be made utilizing a few basic ingredients;

Kale, onions, potatoes, white beans, veg./chicken stock, corn kernels, salt, pepper, a squeeze of lemon juice, garlic, olive oil.

It can be made vegan or not. No white beans? Substitute navy beans.

No kale? Substitute spinach.

No potatoes? No worries.

No fresh corn kernels (who does in winter?) – use frozen.

Choose between vegetable stock or chicken stock (or bone broth).

Add sauteed mushrooms or not.

It’s truly a ‘use what you have’ soup!

Jennifer Wurst - Potato, kale, white bean soup

Half of one small onion – chopped.

One or two heads of garlic – chopped.

One good handful of kale – chopped.

5-6 peeled and chopped potatoes (depends on size of potato)

I.5 cups of white beans (or one can – rinsed)

4 cups of stock – veg./chicken.

1/2 cup fresh or frozen corn kernals.

Juice of one lemon.

Salt and pepper to taste.

Olive oil.

First take out your heavy bottom soup pot. Drizzle in some olive oil.

Add the chopped onion and saute until slightly browned. Add garlic. Saute a bit more…

Add in kale and maybe a little more olive oil – if needed.

Saute together until the kale softens. Add in potatoes. Give it all a good stir…and then add in the stock.

Add a few good pinches of salt. Freshly cracked pepper. Stir again.

Bring to a slow simmer, then continue simmering until potatoes are cooked through. About 20 minutes – give or take a few minutes …

Add in corn and lemon juice.

Taste for and add more salt/pepper if need be.

You can also add in dried oregano, basil or parsley. If you like to cook with wine – white wine would be nice to add in after the onions are sauteed. Give a little splash before adding garlic…

Serve with warm rolls/bread/pita – whatever you have…

Add a salad and you’ve got yourself a delicious meal!

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!!

coconut curry with tofu

Posted on August 1, 2014 by ripe ~ red ~ berries

Curry. I like it a lot.

It can be hot or not so hot. It can be red, green or yellow. It can be a paste or a powder. You can serve it with meat (or not), veggies, tofu, nuts, chickpeas or a mixture of any of the above – it’s truly a versatile dish – and a simple one.

This recipe (if you can call it that) is always a little different for me, I just use whatever I have on hand…mix it with coconut milk, vegetable broth, some fresh herbs (typically cilantro) and finish with freshly squeezed lime juice and a delicious dinner is served!

Most curry dishes (in my opinion) are pretty much the curry base mixed with the ingredients of choice plus coconut milk and stock. Oh, and lime juice. Must have the lime juice.

So if your wondering what to have for dinner, why not try a simple curry?

You can find pre-made curry pastes or curry powders in just about any grocery store, for this recipe I used a red curry paste – I prefer the paste for a dish like this. Think you have nothing on hand to eat? Think again. Not a lot is needed for curries, just a bit of creativity and a little time…

I didn’t have much on hand,

(I’m so excited to be in my garden again, this post was written before my garden was in full force) – so I utilized what I did have; one red pepper, broccoli, carrots, cashews, tofu, onions, fresh parsley and limes. Basically a few staples.

Here’s a few more ideas for curried dishes – sweet potato, spinach, kale, fresh ginger, garlic…try using frozen veggies too if fresh aren’t available. No limes? Use lemons. No cilantro? Use parsley. Fish also tastes divine curried…as do a variety of meats. So, go crazy. Get out your knife, your stock, your coconut milk and whatever you have in your fridge and get currying. (:

While you are preparing the curried veggies don’t forget to start cooking your rice or rice noodles so it is ready when your curry is ready…

First, dice

and sauté your tofu (or meat of choice), until golden and crispy. Remove from pan and set aside.

In same pan sauté onions in a bit of olive oil (or butter), until golden, add carrots (or any ‘hard’ veggie), until slightly softened, then add your ‘softer’ veggies like peppers, broccoli or greens – sauté for a few more minutes.

Then I push the veggies to the sides of the pan, add the curry paste (amount depends upon how spicy you want it) and coconut milk (1 can) and mix well until all is blended – all the while simmering over a low heat…then add about 1 – 1.5 cups of veggie stock and mix well. Add cashews and the sauteed tofu and simmer for another 5 minutes or so. Salt to taste, add fresh herbs (parsley or cilantro) and finished with freshly squeezed lime juice.

Portion out a bit of rice (or rice noodles), then top with the curried veggies (or whatever it was you curried) and enjoy.

Salt and lime to taste.

Easy. Delicious. Healthy. Versatile. Inexpensive.

What’s not to love?

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.

mango lime pops

Posted on March 17, 2014 by ripe ~ red ~ berries

My oh my, how time flies by…

It’s tax season here in the good ‘old U.S. of A and I’ve been consumed with organizing and entering our business receipts, sales, costs of goods sold, and all that good stuff that accompanies tax preparation…hence, my absence here…

Now, if I’d had the time throughout the year (or chose to make the time) to enter all those facts and figures each month, well, I’d have been here sooner…but, I didn’t, so I had to dedicate many days (and a few nights) to that ‘tax stack’…thankfully though, that mission is complete, and now I can get on with more fun things, like popsicle making – homemade popsicles of course!

I can’t believe its taken me so long to make these luscious lovelies. Two mangos, a bit of sugar water, limes, kosher salt and voila, incredibly refreshing and tasty popsicles – seriously tasty! The most challenging part? Waiting for them to completely freeze…

Here’s how it happened;

I had come across a fabulous book a few years ago titled, ‘jam it, pickle it, cure it and other cooking projects’, by Karen Solomon. It has all the basic ‘stuff’ (think mustard, mayo, crackers, marshmallows…) and then some. Simple ingredients, easy to follow directions and beautiful photos, plus recipes for popsicles and homemade candy – what’s not to love? I’ve tried a few of the recipes thus far, and look forward to trying many, many more, though popsicles were still on the, ‘to do soon’, list…so, when the opportunity presented itself, we made them!

Mangos happened to be on sale, there was a foot of snow on the ground, skies had been grey for days, more snow was coming … we needed something summer like – pronto – it was time to make the popsicles.

Mango lime popsicles.

Here’s what you’ll need and what to do;

Mango and Lime Pops (click to print recipe!)

Ingredients

1/2 c. sugar

1/2 c. water

2 small ripe mangos, peeled, pitted, and cut into chunks

1/2 cup lime juice (about 4 limes)

1/2 – 1 tsp. cayenne pepper

pinch of kosher salt

What to do;

Make a simp syrup by combining the sugar and water in small saucepan and warming over medium heat just until the sugar dissolves. Cool completely.

Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor.

Blend well, pour into molds (stainless if you got ’em), and freeze for at least 6 hours or overnight.

These can also be frozen for up to 3 months. Either store in the molds or release and wrap well in waxed paper and then store in a marked sealable plastic bag.

Best part, they aren’t so terribly full of sugar that you couldn’t enjoy them for breakfast. (:

Enjoy.

roasted almonds

Posted on February 11, 2014 by ripe ~ red ~ berries

I’m attempting to make hand made chocolate bars for Valentines day and was in need of roasted almonds…I had almonds, but not roasted almonds…after a quick (well, not so quick with my dial-up internet connection – I know, what?) search online, I realized these smokey beauties would be a cinch to make.

All you need is a bit of kosher salt, some olive oil and a cookie sheet.

I placed a cup of raw almonds in a bowl, drizzled with a bit of olive oil (just enough to coat each nut), threw in a good pinch of kosher salt – tossed well and then placed nuts onto a baking sheet.

Baking sheet went into a pre-heated 400 degree F. oven and baked for 10 minutes.

Voila – roasted almonds.

Such a simple snack to make!

Roasted nuts will keep for weeks in an airtight container…

Do you have a favorite recipe for roasted nuts?

If so, please share below!

Enjoy.

roasted beets

Posted on February 4, 2014 by ripe ~ red ~ berries

Roasted beets

These sublime beauties are a cinch to prepare.

Really.

In years past I’ve grown and harvested many, many beets;

though last years erratic weather prevented an abundant crop, sadly, I had only a few…

so, off to the farmers market I go!

Wash, scrub (if necessary) and remove green tops. (Steam or saute greens with a bit of olive oil, don’t just throw those beauties away…)

I usually cut off the tops and tails of each beet. These beets I felt I needed to cut off a bit more than usual…if they are freshly harvested, I cut a much smaller area…

Dampen each beet slightly with a bit of water and then wrap in foil.

I prefer wrapping each beet individually, though you could also prepare a foil packet and roast a few together. The key to either preparation is to be sure the foil is sealed. You want to be sure to keep all those lovely juices in!

Length of time depends on the size and freshness of the beet. Smaller beets take less time, larger beets, more. Also, the fresher the beet, the less time is takes to roast…smaller beets can take up to 25 minutes, while larger ones, up to an hour.

A beet is roasted once it can be easily pierced with a fork or tip of a small knife.

Now, you ask, “At what temperature do you roast?” Well, this can also fluctuate…beets are flexible with temperature…so, feel free to roast your beets while the rest of dinner is baking away, or on their own…beets are happiest between between 325 degrees F. and 425 degrees F.

If it’s only beets your roasting, then place those lovelies in a 425 degree F pre-heated oven.

I usually roast them in my cast iron skillet, but any oven safe pan will do. The foil keeps all the steam in, thus, all the resulting juices too…making clean-up a snap!

Do be careful while opening each packet as juice may spill out…beautiful deep purple juice. Staining juice…

Once cooled enough to touch, peeling is so easy that the skins simply slip off. If you don’t mind having your hands stained a crimson red for awhile, then by all means, slide those skins off with your bare hands. If not, you may prefer using gloved hands or you can also use a paring knife. Granted, using a paring knife will not prevent staining, it’s just another method…

Regretfully, I do not have any photos depicting the ease of slipping off the skins…by the time each beet had cooled enough to hold, the sun had set. My natural light had disappeared…

But, the following day, the sun shone bright and I enjoyed these lovelies sliced and sprinkled with a smidgen of kosher salt as well as in a salad of fresh spinach, goat cheese and walnuts.