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EAT LOCAL |
Asian Chili Green Beans
1# fresh green beans
2 tble cooking oil
Sauce:
1.5 tble. sesame oil
¼ tsp. black pepper
2 tble. Soy sauce
2 tble. Sugar
1tsp rice wine
1tsp sesame seeds
1tsp hot chili powder
1tsp paprika
1.5 tsp sriracha hot chili sauce (can be found in Asian section of grocery store)
Blanch green beans in boiling water for 2-3 minutes or until they turn bright green and still hold crunch. Drain and run cold water over green beans to stop cooking.
Whisk together all sauce ingredients in bowl and adjust flavor to your liking. For hotter sauce add more sirracha sauce. For a more mild taste add a table spoon of honey.
Heat 2 tble cooking oil in pan large enough to hold green beans and allows you to stir them easily. Add green beans when oil is hot not smoking and stir fry for 2 minutes. Then add enough sauce to coat and continue to cook for approx 5 minutes or until green beans are hot and well coated. Serve at once or at room temperature.
Recipes courtesy of Jason Babson, Executive Chef to Governor Timothy M. Kaine and First Lady Anne Holton.
Garlic Grilled Broccoli
3 heads of broccoli
1 bottle of your favorite Italian dressing
4 tble chopped garlic
Preheat grill on medium high heat and make sure grill is clean.
Cut broccoli into large florets and place in baking dish.
In a separate bowl, whisk together dressing and garlic. Pour dressing over broccoli and marinate for 20 minutes turning occasionally.
Grill broccoli 3 minutes on all sides or until char marks have formed. After broccoli is cooked transfer to a platter and pour some of the remaining dressing on top, serve hot or at room temperature.
Recipes courtesy of Jason Babson, Executive Chef to Governor Timothy M. Kaine and First Lady Anne Holton.
Peach Cobbler
8 cups sliced fresh peaches
2.5 cups sugar
3 tble all purpose flour
1¼ tea vanilla extract
½ tea ground nutmeg
1/3 cup butter
2-3 sheets puff pastry dough (found in freezer section in grocery store)
Combine peaches, sugar, flour and nutmeg into large pot and let sit for 30 minutes or until you see syrup start to form on top. Bring peaches to a boil and then reduce the heat to low and cook for 12 minutes or until peaches feel tender. Remove from heat and add vanilla and butter and stir until incorporated.
Roll out 1 piece of pastry on a lightly floured surface to and 1/8-inch thickness and cut to fit an 8x8 buttered casserole dish. Pour in enough peach mixture to fill within a ¼ inch from top. Take left over pastry and lay on top of mixture in a cross stitch pattern. Bake at 400 degrees for 20-25 minutes or until browned on top. Serve with vanilla ice cream.
(while cooking cobbler, to avoid a messy oven, place a pan underneath rack where cobbler is cooking to catch any drippings that may flow over the side of dish)
Recipes courtesy of Jason Babson, Executive Chef to Governor Timothy M. Kaine and First Lady Anne Holton.
Virginia is for Veggie-Lovers' Pizza Slices
2 medium tomatoes, chopped
1 small green pepper, chopped
1 ear corn, kernels cut off
1 medium squash, thinly sliced
1 small onion, chopped
1 package refrigerated crescent rolls
1 jar prepared pizza sauce
4 ounces shredded Mozzarella cheese
½ teaspoon dried oregano leaves
Preheat oven to 375 degrees F. Mix pepper, squash and onion in microwave-safe dish. Cover (leaving small opening for steam to escape) and microwave on high for approximately 2 minutes, or until barely crisp. Drain vegetables. Spray cookie sheet with non-stick cooking spray. Unroll crescent dough, separating into triangles; arrange triangles on cookie sheet. Spread each triangle with pizza sauce. Top with cooked vegetables as well as tomatoes and corn; sprinkle with cheese and oregano. Bake 15 – 18 minutes or until edges are golden brown.
Yield: 8 servings
Fruit and flower rings with minted yogurt dressing
1 medium cantaloupe
1 cup blueberries
1 cup raspberries
2 medium nectarines, peeled, seeded and sliced
2 medium peaches, peeled, seeded and sliced
2 cups watermelon chunks, seeded
12 nasturtium flowers and leaves, rinsed
Cut the cantaloupe into 4 rings; carefully remove seeds and rind by cutting around the inside and outside of the rings. Place each ring on a salad plate. Top with watermelon chunks, then peach and nectarine slices; top with berries. Chill well. Drizzle dressing over each salad just before serving. Arrange 3 nasturtium flowers and leaves around each ring.
Dressing
1 8-ounce container of low fat or non-fat vanilla yogurt
1 teaspoon mint leaves, finely chopped and crushed
Stir mint leaves into yogurt, mixing well. Chill until ready to serve.
Yield: 4 servings
Firecracker Gazpacho
1 medium very ripe tomato, peeled and chopped
1 medium zucchini, minced
1 small green pepper, minced
1 small onion, chopped
1 small cucumber, seeded and chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
8 drops hot pepper sauce
2 tablespoons olive oil
24 ounces tomato juice
Combine first 6 ingredients, or for smoother texture, process in food processor or blender for 5-10 seconds. Combine juice, olive oil, pepper sauce and spices; whisk together. Add vegetables. Add salt to taste. Mix well. Refrigerate. Serve cold.
Yield: 6 servings
Red, White and Blue Berry Roll
2 9” prepared pie crusts, defrosted
1 tablespoon powdered sugar
2 tablespoons butter or margarine, divided
1 cup fresh raspberries
1 cup fresh blueberries
2/3 – 3/4 cup granulated sugar, divided
1/8 teaspoon cinnamon
1-1/2 teaspoon cornstarch
Butter the bottom and sides of a 11x14” baking dish, or spray with nonstick cooking spray. Defrost crusts until malleable; remove from pans. Place on surface dusted with powdered sugar. Re-form crusts into one 11x16” rectangle; place in the middle of the baking dish. Reserve ¼ cup berries for topping; mix raspberries and blueberries with 1/3-1/2 cup granulated sugar (depending on sweetness of fruit), cornstarch and cinnamon. Spread berry mixture in center of crust. Fold sides of crust into middle; pinch closed down the center and at top and bottom. Sprinkle crust with remaining granulated sugar, dot with remaining butter and top with reserved berries. Bake at 375 degrees F for 45 minutes or until golden brown. Serve hot with vanilla ice cream or frozen yogurt.
Yield: 6 servings
Very Easiest Fresh Peach Pie
9-inch unbaked pastry crust
1 cup sugar
3 tablespoons flour
1/8 teaspoon cinnamon
6 medium size fresh Virginia Grown peaches, quartered
2 tablespoons butter
Mix together sugar, flour and cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Sprinkle with the rest of the sugar mixture. Dot with butter. Bake at 400˚ Fahrenheit about 1 hour or until juices thicken and crust is light brown.
Peach-Ham Kebobs
¾ cup fresh peach purée (For purée, peel and slice 3 peaches. In a blender, whiz slices with ½ cup sugar and a pinch of salt until smooth. Freeze excess.)
2 tablespoons honey
1 teaspoon soy sauce
Dash of ground cloves
2 pounds ham, cut in 2-inch cubes
3 green peppers, sliced
4 – 5 fresh Virginia Grown peaches, peeled or unpeeled, and quartered
Mix first 4 ingredients for a marinade. Pour half over the ham cubes and marinate approximately 15 minutes. Discard marinade. Alternate ham cubes, green pepper slices and fresh peach quarters on skewers. Broil in broiler or cook on an outdoor grill. Brush with the other half of the marinade as the meat cooks.
Virginia Grown Summer Fruit Shortcake
Cake:
1 can refrigerated biscuits – “Grand” size
3 Tablespoons sugar
½ teaspoon cinnamon
Filling:
4 cups fresh Virginia Grown peaches, nectarines, blueberries, or blackberries or any combination of the four
1 – 2 Tablespoons sugar
Topping:
1 cup heavy cream
1 teaspoon sugar
Preheat the oven to 350˚ Fahrenheit. Spray cookie sheet with cooking spray. Separate biscuits. Sprinkle biscuit top and bottom lightly with mixture of sugar and cinnamon. Bake approximately 15 minutes or until lightly browned. Place on cooling racks for ten minutes.
Prepare the filling by gently washing the berries or peeling and slicing peaches or nectarines. Add sugar to taste, mixing gently. Split each biscuit. Place the bottom section on a plate, spoon on the fruit, then add the upper section of the biscuit. Pour the cream into a cold bowl with deep sides; add sugar and whip to soft peaks. Top the filled fruit shortcakes with a dollop of whipped cream and add several berries or fruit sections for decoration. Makes 8 servings.
Virginia Grown Summer Fruit Pizza
1 roll refrigerated sugar cookie dough
1 can prepared cream cheese or vanilla frosting
4 cups fresh Virginia Grown peaches, nectarines, blueberries and blackberries
1 – 2 Tablespoons sugar
Preheat the oven to 375˚ Fahrenheit. Spray 2 pizza pans or 2 cookie sheets with cooking spray. Divide the cookie dough into two equal portions. Roll out each portion between two pieces of plastic wrap, forming two 10” – 12” rounds (whatever size will fit on the pans or sheets). Remove one piece of plastic wrap, position the dough on the pan or sheet, then remove the other piece of plastic wrap. If the dough sticks to the plastic wrap, place it in the freezer briefly. Bake the rounds for approximately 10 minutes or until golden brown. Using a knife, score each round while still warm into 6 triangular sections. Place the scored rounds on a cooling rack for ten minutes. When cooled, place each round on a serving plate. Spread with frosting but leave the edge with score lines showing. Prepare fruit by gently washing the berries and peeling and slicing the peaches and nectarines. Add sugar to taste, mix gently. Place the sliced fruit and berries in any appealing pattern. Separate the rounds into sections along the score lines. Makes 12 servings.
Virginia Grown Summer Fruit Crisp
Filling:
5 cups Virginia Grown peaches, blueberries, blackberries or nectarines
1 teaspoon cinnamon
¼ – ½ cup sugar, depending on how tart the fruit is
2 Tablespoons cornstarch
Topping:
½ cup rolled oats
½ cup flour
½ cup brown sugar
½ cup white sugar
1 teaspoon cinnamon
½ cup chopped nuts
4 – 5 Tablespoons melted butter
Preheat the oven to 350˚ Fahrenheit.
Filling: Gently wash fruit; if using peaches and nectarines, peel and cut into bite-sized pieces. Add cinnamon, sugar and cornstarch. Mix and place in a baking dish that has been sprayed with nonstick cooking spray.
Topping: Combine rolled oats, flour, sugars, cinnamon, nuts and butter. Sprinkle the topping over the fruit. Bake for 30 to 40 minutes until fruit is bubbling and the top is golden brown. Makes 6-8 servings.
Hunt Country Apple Chutney
Need a quick hostess gift? Nothing beats home made. Whip up a batch (and fill your house with aroma therapy) in no time flat. Pack into a crock. Add a hang tag that says to keep refrigerated and serve with ham, pork, game or biscuits. Better make yourself a batch, too.
Makes about 3 cups
4 cups apples (about 4 three in apples - peeled, cored and cut into random 3/8 inch pieces)
1 cup raisins
2 tablespoons grated fresh orange rind (no white pith)
2 ¼ cups sugar
¼ cup apple cider vinegar (5% acid strength)
¼ teaspoon pumpkin pie spice blend
Combine all ingredients in a large skillet (not cast iron). Cover. Bring to boil on high. Boil 1 minute. Remove cover. Reduce heat to simmer and cook, stirring frequently, until apples are translucent and mixture is syrupy - 10-15 minutes for soft apples, longer for firm apples.
Cook's tip: Firm apples like Granny Smith will hold their shape after cooking yielding chunky chutney. Soft apples like Macintosh or yellow delicious will yield a more mashed consistency.
Greek Apples and Honey
This is so quick (but oh so yummy) that you'll be embarrassed to give out the recipe.
Serves 4
No cooking or baking required
6-8 Macintosh apples
1 tablespoon lemon juice (fresh or bottled)
2-3 tablespoons honey (or to taste)
2-3 tablespoon walnuts (coarsely chopped or to taste)
Wash apples. Dry well. Peel, if desired, and core. Slice 1/4 inch thick. Toss with lemon juice. Arrange apple on serving platter. Drizzle with honey and sprinkle with walnuts.
Cook's tip: Walnuts really make this dish but you could use toasted sunflower seeds if you prefer.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
A Dozen Ways To Turn A Turkey or Chicken Breast Into Dinner (or even dinner party) - Fast!
Fast, Basic Cooking Of Raw Turkey or Chicken Breasts - All Recipes
These recipes are free form. Cook as many breasts as you need.
Rinse turkey or chicken breasts under tepid running water. Drain. Pat dry with paper towels.
Heat a little butter or olive oil in a frying pan. Add breasts. Cook, covered, on medium heat until the chicken moves in the pan without sticking and is nicely browned on the bottom - about 5 minutes according to the thickness of the chicken. Turn chicken. Cook, covered, on second side until browned and cooked through - about 5 minutes more.
Quick Finishes
1. Quick Parmesan -After poultry is cooked, pour your favorite pasta sauce over poultry in pan. Top generously with shredded mozzarella cheese. Cover pan and heat till sauce is hot and cheese is melted.
2. Orange, Strawberry Salad - Slice cooled, cooked poultry and arrange on a bed of greens. Top with fresh orange slices (or use canned mandarin oranges that have been drained and rinsed) and some sliced, fresh strawberries when in season. Add some thinly sliced red onion, if desired. Drizzle with balsamic vinaigrette dressing.
3. Mushroom Sauce - Serve cooked poultry breast on a bed of lightly steamed spinach. Top with quick mushroom sauce made by whisking 1/2 can milk into a can of cream of mushroom soup. Add a handful of thinly sliced, fresh mushrooms. Cook till hot and mushrooms are soft.
4. Caramelized Apples - Remove cooked breasts from pan and keep warm. Add a little butter to pan (without washing out pan), let it melt and add some peeled, cored and sliced apples (allowing about 1 apple per person). Toss apples to coat. Cook, partially covered, until apples are very soft - about 5 minutes. Serve over cooked breasts.
5. Italian Peppers and Onions - Remove cooked breasts from pan and keep warm. Add a little olive oil to pan and a clove or two of garlic. Heat. Add some sliced onion and cook, partially covered on medium, until soft - about 5 minutes. Add some bell pepper slices (red, green or yellow or combination). Toss with onions. Cover and continue cooking until soft. Serve over cooked chicken breasts.
6. Toasted Pecan - Remove cooked breasts from pan and keep warm. Add a little butter to pan and some pecans. Cook, uncovered on medium, until pecans are fragrant - about 3 minutes. Serve over cooked breasts.
7. Greek - Leave cooked poultry in pan. Add a handful or two of fresh spinach (washed and still damp) and some pitted, sliced black olives. Cover. When it starts to wilt, add some feta cheese and replace cover. Heat until spinach is cooked and cheese is melted.
8. Capers and Madeira - Leave cooked breasts in pan. Add a little Madeira and some capers. Heat briefly.
9. Cranberry Apple - Cook breasts in butter. Remove cooked breasts from pan and keep warm. For 4 cooked breasts, add 1 (12-16 oz.) can whole cranberry sauce to the pan and melt, whisking, on low until melted. Add some peeled, sliced, cored apples to pan (about 3 three inch apples) and 3 tablespoons chopped walnuts. Cook, stirring occasionally, until apples are soft and sauce is hot. Pour over cooked breasts.
10. Salsa - Leave cooked poultry in pan. Pour your favorite salsa over top. (I particularly like peach salsa). Cover pan and heat through.
11. Black Bean and Cheese - Remove cooked breasts from pan and keep warm. Add some refried beans (and a little water, if necessary) or canned black beans (partially drained) to pan and heat. Put cooked breasts on hot beans. Top with cheese (Velveeta or provolone are nice). Cover and heat till cheese melts. Serve on a bed of rice, corn or crispy romaine lettuce, if desired.
12. Coconut Curry - Remove cooked breasts from pan and keep warm. Into pan whisk some coconut milk (canned) and a little red curry paste. Return breasts to pan and cook, partially covered until sauce is reduced by half. Sprinkle breasts with a little toasted coconut or grated orange peel to garnish.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Chilled, Herb Crusted Roast Loin of Pork
A make ahead hors d'oeuvre filled with good taste.
Serves 10-12 for hors d'oeuvres
4-5 pound loin of pork
1/4 cup sweet (mild) paprika
1 tablespoon dried mustard
1/2 teaspoon ground all spice
2 tablespoons dried thyme leaves (or 2 teaspoons ground)
1/2 teaspoon ground nutmeg
2 tablespoons finely chopped garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon ground, regular (fine) grind black pepper
1 teaspoon Old Bay Seasoning
1 cup apple butter (any type)
3 - 4 tablespoons bacon fat
Mist a baking pan with cooking spray then line with aluminum foil. Wash pork under tepid running water. Drain and pat dry with paper towels. Center pork in baking pan.
Stir everything (except bacon fat) together and spread over the entire pork loin (except bottom) as if you were frosting a cake.
Drape a piece of plastic wrap over frosted pork and refrigerate 2-6 hours. When ready to cook, remove pork from refrigerator and discard plastic wrap. Position oven rack so pork will roast in center. Preheat to 350 degrees. Roast pork, uncovered, in preheated oven for 45 minutes. Baste with melted bacon fat . Continue cooking roast till done. Total cooking time is about 25 minutes per pound.
Remove cooked pork from oven and cool 1/2 hour at room temperature and remove from pan. If any of the herb mixture falls off, use a knife to pat it back into place. Do not use any herb mixture that has burned onto pan.
Refrigerate roast, lightly covered, overnight. (The roast will look awful - like a dark log - but don't worry. When it's sliced, the dark herb crust is a beautiful and delicious contrast to the white meat.)
Next day, slice cold roast very thinly and arrange on serving platter. Serve chilled with white wine mustard (see accompanying recipe) and crusty bread or cocktail pumpernickel.
Cook's tip: The pan size for roasting is not important but a jelly roll pan (10 X1/4 X 15 X 1 inch) works well. Pans with sides higher than 1 inch may cause roasting time to be much longer.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
White Wine Mustard Sauce
Serve this delightful mustard sauce with both the herb crusted loin of pork and the chilled turkey breast.
1 1/2 cups brown hot dog mustard
1/3 - 1/2 cup medium sweet, white Virginia wine
Whisk together, adding white wine to desired consistency.
Cooks tip: Make several days ahead to let flavors mellow.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Chilled Turkey Breast with White Wine Mustard Sauce
Serves 10-12 for hors d'oeuvres
1 whole turkey breast (4-6 pounds)
(Nothing else - really!)
Wash turkey under tepid running water. Drain. Put into slow cooker, cutting slightly to fit, if necessary. Cover. Set on high and cook 4-5 hours or until meat reaches an internal temperature of 170 degrees.
Remove cooked turkey from cooker. Cool half an hour at room temperature then refrigerate, covered, overnight. Next day, slice into serving size pieces and arrange on serving platter. Serve with white wine mustard sauce and cocktail rye or pumpernickel bread.
Cooks tip: Make several days ahead to let flavors mellow.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
White Pizza with Herbed Chevre and Tomato
Mild and delicate, this little gem of a recipe will change your mind about goat cheese forever. You can substitute whole milk cream cheese, feta or tofu, if you really must.
Serves 10 - 12 as an hors d'oeuvre
1 (12 inch) baked, regular thickness pizza bread crust (like Boboli - not thin crust)
1/3 cup olive oil (divided)
1 (5-6 oz.) piece chevre (mild, fresh goat cheese)
1 (15-16 oz.) container whole milk ricotta cheese (see cook's tip below)
1/2 cup fresh basil leaves (chopped and lightly packed to measure)
1/2 cup fresh parsley leaves (chopped and lightly packed to measure
1/2 cup pickled garlic (drained and coarsely chopped -see cook's tip 2 below)
4 plum tomatoes (sliced into 1/4 inch thick rounds)
1 (4 inch long) yellow squash (sliced into 1/8 inch thick rounds)
1/2 cup black olives (pitted and randomly sliced)
1 red onion (sliced in 1/8 inch thick rounds and separated into rings)
Coarse grind black or brandied pepper (to taste)
Cook's tip: For the creamiest pizza, choose a brand of ricotta that has no additives only milk, salt, enzymes and sometimes vinegar. You'll have to read dozens of labels but you'll find one eventually. It makes a big difference.
Cook's tip2: Pickled garlic is a wonderful mild tasting pickle that is so good you could eat it by the spoonful! It's available in the pickle section of most grocery stores and at gourmet shops. Do not use raw or bottled, chopped garlic. Both are entirely different from pickled garlic.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Catfish Spread, Brown Bread and White Wine Spiced Onions
We southerners love our catfish and here it is upscale and city style.
Serves 10-12
Catfish Spread
1 pound fresh cat fish
Virginia white wine for poaching fish (use your favorite wine -about 1/2 a bottle)
1/4 teaspoon salt
1 small onion
2-3 tablespoons milk
Wash fish under tepid running water. Drain. Put wine into a skillet (not cast iron) to a depth of 3/4 inch. Add drained fish. Cover. Bring to a boil over high. Reduce heat to medium and simmer, partially covered, until well cooked - 10-15 minutes according to the thickness of the fish. (Fish will be done when it's opaque and flakes.)
Remove fish from the poaching liquid. Discard liquid. Cool fish slightly then refrigerate, covered, until well chilled - at least 2 hours but overnight is better.
Put chilled fish into the food processor. Add onion, cut into chunks. Pulse together until smooth - about 45 seconds.
Remove from processor and lighten mixture by stirring in a little milk (2-3 tablespoons) until the desired consistency is reached. Add salt to taste. Refrigerate until serving time then top with drained, white wine spiced onions. Serve with cocktail sized pumpernickel bread.
White Wine Spiced Onions
Make at least 1 day (or up to 3 days) in advance so flavors can mellow.
1 small onion
1/2 cup water
1/2 cup medium sweet, white Virginia wine
1/2 cup apple cider vinegar (white vinegar is OK)
1 tablespoon brown sugar
2 tablespoons white sugar
1 tablespoon whole pickling spices (not mulling spices)
1 (3-4 inch) piece orange or tangerine rind (no white pith)
1 (3 inch) stick cinnamon
Slice onion into paper thin rounds (1/16 - 1/8 inch thick). Stir remaining ingredients together in a small sauce pan and bring to boil, covered, over high heat.
Remove cover, reduce heat to medium and stir in onions. Cook until onions are softened and translucent - about 5 minutes. Remove from heat. Cool slightly. Pour into a heat safe container. Refrigerate overnight or up to 3 days. Drain onions and serve on catfish spread.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Corn Chips and Apple Butter
A scrumptious combination of sweet and salty. Almost too simple to be believable!
Serves 10-12
1 jar (20-28 oz.) apple butter (any type)
1 (12-15 oz.) bag thick, salted corn chips (like original style or scoops - not thin, restaurant style)
Pour apple butter into a bowl and use corn chips for dipping.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
OH NUTS!
By Karla Jones Seidita, Home Economist
It's that snacking time of year again. For healthy snacking, choose nuts. They are chock full of antioxidants, good fats and plenty of protein plus current research shows that nuts are one of the "look younger" foods. So go ahead, have a few - or have a handful. It's the holidays!
Barbequed Peanuts
Sticky and gooey. Use leftovers to garnish salads, cooked veggies and steamed fish.
Makes about 1 cup
1 tablespoon butter
1/4 cup Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon hot sauce
1 cup walnut halves
Melt butter in a large frying pan. Add Worcestershire sauce, ketchup and hot sauce. Stir (a pan cake turner works well) until it gets bubbly all over - about 1 minute. Add nuts. Toss to coat. Cook 1 minute more or until glaze starts to darken. Do not over cook or nuts will taste burned. Immediately remove nuts from pan and place on a heat proof platter to cool.
Ranch Nuts
Slightly sweet and slightly salty. Yum!
Makes 2 cups
2 cups jumbo Virginia peanuts
2 tablespoons butter
1 (.7oz or 19g) envelope ranch or Italian salad dressing mix (dry)
Melt butter in a large frying pan. Add almonds and distribute them over entire pan so they are in one layer. Cover. Cook (stirring once or twice) 2 minutes. Do not let butter brown. Remove from heat. Remove cover. Sprinkle dry mix over nuts and toss to coat. Remove nuts to a heat proof platter to cool.
Roasted Cumin Spiced Mixed Nuts
Southwest flavor in every crunchy bite!
Makes 2 cups
1 tablespoon plain vegetable oil (not olive)
3/4 teaspoon hot sauce (like Tabasco)
2 cups large Virginia peanuts
1 teaspoon regular grind black pepper
1 teaspoon Kosher salt
3/4 teaspoon ground cumin
Position oven rack so pecans will roast in center. Preheat to 325 degrees. Lightly coat a cookie sheet with cooking spray.
Toss all ingredients together and spread onto prepared pan in a single layer. Bake 8-10 minutes in preheated oven, stirring once. Immediately remove nuts from cookie sheet to heat proof platter to cool.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.comGIVE A HEALTHY PUNCH TO HOLIDAY PARTIES
By Karla Jones Seidita, Home Economist
Skip those nutritionally void or overly alcoholic drinks this holiday season and fill your goblets with healthy beverages instead
These recipes are as festive as could be and no one will ever guess you're sneaking trace nutrients into every cupful. Plus, while they are not calorie free, they are certainly on the low end of the calorie scale and that makes for a happy holiday!
Serve chilled.
Hot Swedish Spiced Wine
Make ahead, if desired. Reheat for serving.
Makes about 8 (1/2 cup) servings
Peel of 1 thick skinned orange (without white pith)
1(750 ml) bottle medium sweet red Virginia wine (like Beaujolais, merlot, or table wine)
1/2 cup sugar (or to taste)
3 (3 inch) cinnamon sticks
1/3 cup raisins
1/4 cup whole blanched almonds
Combine all ingredients in a large pot. Cover and heat to steaming. Remove from heat and steep (covered) 5 minutes to blend flavors. Serve hot. Ladle into a chafing dish or slow cooker to keep warm, if desired.
Cook's tip: A vegetable peeler works well to remove peel from the orange. Try to keep the peel in 1 continuous spiral. It looks extra nice floating in the wine. Reserve the orange pulp for another use.
Steaming Cider and White Wine Punch
Can be made a day in advance and reheated at serving time.
Makes about 16 (1/2 cup) servings
1 1/2 cups dried apples (pieces, halves or rings)
1/2 cup sugar (or to taste)
1 (750ml) bottle medium sweet, white Virginia wine
4 cups apple cider (1 quart)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
4 (3 inch) cinnamon sticks
Combine all ingredients in a large pot and heat, covered, until steaming. Do not boil. Cook 5 minutes to blend flavors. Serve hot. Ladle into a chafing dish or slow cooker to keep warm, if desired.
Cook's tip: Brown sugar, honey or maple syrup to taste may be used instead of granulated sugar. If you prefer, sugar may be omitted entirely.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
FRESH PEACH AND RED ONION SALSA
It's peaches, peaches everywhere in August. It doesn't matter whether your peaches come from your carefully pruned, garden tree or a funky road side stand, if it's a local peach, you can bet it's juicy and oh, so flavorful! This easy peach salsa is great on grilled fish. Delicious on burgers or pork barbecue. Makes a wonderful chip dip, too. Be prepared to give the recipe to everyone who tastes it.
Makes 3 cups
Skill level: very easy
Preparation time: 5 minutes
No cooking required - Best eaten the day it's made
3 cups fresh, ripe peaches (peeled, pitted and finely diced - about four 3 inch peaches)
2 tablespoons white or rice vinegar
1 small red onion (finely diced - about 1/2 cup)
1/4 cup fresh cilantro, basil or parsley leaves
1/2 teaspoon hot sauce (or to taste - optional)
Toss together and chill till serving time.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
GARLIC CORN WITH BASIL BUTTER
by Karla Jones Seidita, Home Economist
August is the time for field fresh corn and great bunches of basil from the garden. Put them together for a heavenly treat.
Adding garlic to the cooking water is a great way to dress up fresh corn. When you're ready to eat, slather on the basil butter. Divine!
Makes 12-18 ears
Skill level: very easy
Preparation time: 2 minutes
Stove top cooking: 12 minutes
1 whole head raw garlic (yes, a whole head, not just a clove)
12-18 ears fresh, sweet corn (hunks removed and cleaned)
Cut garlic in half across the diameter. Put both halves into a pot of water large enough to cook corn. Cover. Bring to a rolling boil over high heat. Remove cover. Add corn. Reduce heat to simmer. Cook (partially covered) 12 minutes. Drain.
Basil Butter
1 stick salted or unsalted butter (softened but not melted - margarine not recommended)
1/3 cup fresh basil leaves (finely minced - dried basil not recommended)
Blend together and pack into a crock. Refrigerate till serving time.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
CHERRY TOMATOES AND ROASTED EGG PLANT WITH COULIS OF WARMED GARLIC
By Karla Jones Seidita, Home Economist
This is one of those haunting recipes you can't stop eating. It's the kind of recipe you see in magazines next to ads for expensive kitchens. The name alone will impress even your most upscale friends but the taste, oh the taste!
Serve as a side salad or a very nice first course. It makes an unbelievable main dish salad, too. Serve larger portions and top each with a bit of shaved parmesan cheese. Offer crusty bread to sop up every drop!
Because the garlic is roasted, the sharp edge is softened and the flavor is refined.
Coulis (pronounced koo-liss) is a trendy word for a sauce that's generally serve cold or at room temperature. A coulis is different from gravy which is always served hot or salad dressing which is poured over or tossed with raw vegetables and leafy greens. Confused? That's OK. As a general rule of thumb, the more trendy the food, the more expensive the restaurant.
Serves 4-6 as a side or a first course
Skill level: very easy
Preparation and cooking time: 5 minutes
Cooking not required except for the pre-roasting of the garlic and pre-grilling of the egg plant
1 whole head (about 3 inches in diameter) roasted garlic (purchased or home made - recipe follows - not raw garlic)
1/4 cup olive oil
1 pint cherry tomatoes (washed and cut in half)
1 small egg plant (unpeeled, cut into 1/2 inch cubes, grilled and cooled to room temperature)
Juice of 1 lemon (about 3 tablespoons - Bottled is OK)
Salt and pepper to taste
Croutons or crusty bread
Make the coulis (the sauce) by squeezing the roasted garlic from its husk putting it into a small, microwave safe bowl. Add the oil. Microwave till the oil is very warm (30-60 seconds). Using a fork, whisk mixture until the garlic disintegrates and the oil thickens - about 2 minutes. Cool 3-4 minutes. (Sauce should be warm-ish at serving time but not too hot to eat.)
Meanwhile, toss tomatoes and grilled egg plant together with lemon juice. Sprinkle with salt and pepper to taste. Divide between serving plates and top with coulis. Sprinkle generously with croutons or serve with crusty bread.
How to Roast Garlic
An easy way to roast garlic without smelling up the house is outside on the grill.
The next time you've finished grilling, put whole heads of garlic on the grill, close the lid and let the embers go out. That's all it takes. No fixing. No fuss. No kidding.
In about an hour (depending on how hot your grill was and how fast it cools down) you'll have gorgeous, soft, roasted garlic. (Check the garlic after about half an hour to see how thing are going. Don't let it brown if you can help it and don't leave it on the grill so long that it dries out.)
No lid to your grill? Tent the garlic with foil or invert an old pot over the garlic (make sure the pot handle is heat safe).
Roast several heads so you'll have extra to freeze. Roasted garlic can be used in almost every recipe that calls for raw garlic. After the last grill of the season, roast enough garlic to carry you through the winter till it's grilling time again.
How to Freeze Garlic
Cool roasted garlic to room temperature then pack whole, unpeeled heads into a glass, freezer safe canning jar. Don't use plastic containers or plastic bags. Plastic is porous. The smell of garlic will migrate through even the thickest plastic making everything in your freezer (even your ice cream) taste like garlic.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
GRILLED HAM STEAKS WITH PARMESAN TOMATOES
By Karla Jones Seidita, Home Economist
Grab some tomatoes from the garden and in less time than it takes to call the family to the table, you'll have a meal they'll all love. This is quick, easy summer dining at it's best.
Serves 2-4
Skill level: very easy
Preparation time: 2 minutes
Grill cooking plus minimal stove top cooking
2 tablespoon bread crumbs (plain or Italian flavored)
3 tablespoons butter or olive oil (divided)
1 ham steak (fully cooked - about 2 pounds)
2 ripe tomatoes (each about 3 inches in diameter)
1/4 cup shredded parmesan cheese
Fresh basil (optional garnish)
Heat 1 tablespoon butter or oil in a small skillet. Add bread crumbs. Cook, stirring, over low heat until fragrant and lightly browned - about 2 minutes. Set aside.
Preheat grill. Cook ham steak (uncovered) till hot - about 3 minutes on each side.
Meanwhile, put tomatoes on grill, cut side down. Cook 1 minute then turn tomatoes over so cut sides are up. Top cut sides with bread crumbs and cheese. Grill till heated through but not mushy - about 1 minute more.
Arrange grilled tomato halves around ham for serving. Garnish with basil.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
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