Baked Summer Peaches

By elizabeth | Published: August 24, 2009
Baked Summer Peaches

Baked Summer Peaches

Today I stopped by the farmer’s market and picked up a few fresh peaches.  These are so sweet and delicious, that I couldn’t resist.  Peaches are versatile and easy to work with.  I like to simply bake the peaches with a few ingredients and top them off with freshly made whipped cream.  This recipe is great for entertaining or for a quick and tasty dessert during the week.

Baked Summer Peaches:

  • 3 ripe, firm peaches
  • 3 tsp unsalted butter
  • 3 tsp sugar
  • 1 1/2 oz. cinnamon graham crackers
  • fresh whipped cream (optional)

Directions:

Preheat oven to 375 F.  Butter the bottom of an 8″ baking dish, set aside.

Cut peaches in half.  Remove the pits, and scrape the hard red flesh from the center of each peach.  Place the peaches, cut side up, in the prepared baking dish.

Place the graham crackers in a food processor, and pulse until coarse crumbs are formed.  If you do not have a food processor, place crackers in a plastic baggie, and crush with your hands or a rolling pin.  Fill the center of each peach with the crumbs.  Sprinkle 1/2 tsp of sugar over each, and dot each peach with 1/2 tsp of butter.

Bake uncovered until peaches are tender and filling is crisp on top (about 30 minutes).  Serve warm and top with freshly whipped cream (optional).

Yield: 6

Whipped Cream:

  • 1/2 cup whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp good vanilla extract

Directions:

In a large mixing bowl, beat the cream until thick (with an electric mixer).  Add sugar and vanilla.  Continue to beat until cream holds soft peaks.  Serve immediately, or cover with plastic wrap and store in the refrigerator until ready to serve.

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Posted in Dessert, Recipe, Seasonal Recipes | 4 Comments

Fresh Veggie Fettuccine

By elizabeth | Published: August 23, 2009
Fresh Veggie Fettucini with Marinara

Fresh Veggie Fettuccine with Marinara

Can a fettuccine dish really be made without using pasta?  The Midwest Vegetarian thinks so!  This is a fresh, healthy, and light spin on an Italian comfort food.  The best part is the veggies are served raw, saving you more time to spend with your loved ones rather than in the kitchen slaving over a hot oven.

Fresh Veggie Fettuccine:

  • * 2 small zucchini
  • * 2 small yellow summer squash
  • * 2 carrots
  • * 1 red bell pepper
  • * 4-6 fresh basil leaves
  • 1 jar marinara sauce
  • 1/4 c. parmesan, freshly grated (optional)

Directions:

Wash all veggies. Cut the ends off the zucchini and squash.  Using a potato peeler, thinly slice both veggies length wise creating long/wide noodle like pieces.  Do the same with the carrots, creating long pieces.  Take the bell pepper, cut in half and clean out seeds and membrane.  Slice bell pepper into thin julienne style pieces.  Stack the basil leaves on top of each other and roll them up.  Using a sharp knife or scissors, cut the basil leaves into thin strips.

In a sauce pan over medium, heat the marinara sauce until hot but not boiling.  Ladle the sauce into 4 individual bowls.  Top the sauce with the raw veggie “noodles”.  Sprinkle with grated cheese (leave off for vegan diners) and basil strips.  Enjoy!

Yield: 4

*items from Midwest Vegetarian garden

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Posted in Gardening, Gluten Free, Recipe, Seasonal Recipes, Vegan | 2 Comments

The Lost Art of Canning

By elizabeth | Published: August 15, 2009
Canned Goods

Canned Goods

Canning is a way of preserving your fruits and vegetables after the year’s harvest.   This is a folkloric activity that has been performed for generations, and is thought to be a lost art.  Our family tradition originally began in Sweden where my great-great grandmother canned out of necessity and then brought her techniques to America.  The secret recipes have been passed down from generation to generation, and now my mother has passed them on to me.  These delicious jars full of tomato chunks, tomato juice, pickles, green beans, salsa, beets and jams make wonderful gifts and are always appreciated.

Growing up, the month of August was always the prime canning time for my mother, and this year I joined in on the fun in hopes of keeping the family tradition alive.  I was given a pressure canner and several boxes of jars from my aunt last fall, and looked forward to putting them to use this year.

This season, my mother and I have canned tomato chunks, which makes a great base for chili or vegetable soup, as well as V-12 tomato juice, which makes a flavorful tomato sauce or the perfect bloody mary cocktail.   The tomato juice is wonderful by itself.  My grandfather drank a glass of tomato juice that my grandmother made every morning for 51 years!  All the items used to make these delicious canned goods are grown in our gardens.   Store bought canned products are convenient, however the taste does not compare!

We look forward to preserving more items each weekend throughout the rest of the season.  I relish the time spent with my mother, learning directly from her and look forward to sharing our folkloric tradition with my children some day.  Although I can not share the secret recipe with you just yet (it may be released some day in my cookbook), I will share several recipes throughout the fall/winter months using these products.

Posted in Gardening, Gluten Free, Herbs, Recipe, Seasonal Recipes, Vegan | 1 Comment

Fresh Herbal Bouquet

By elizabeth | Published: August 1, 2009

Fresh Herbal Bouquet

Fresh Herbal Bouquet

The aroma of fresh herbs will brighten up any room.  I like to create fresh and edible herb arrangements to use in the kitchen and as decoration.  Re-using your old glass pickle or salsa jars (really any jars you have) make a charming vase for your bouquet, and is an environmentally friendly way to recycle.

I like to bring fresh herbal bouquets to dinner parties as a hostess gift, or surprise my co-workers with a bouquet to enjoy the aromas all day long in their office.  This is a great inexpensive gift that is useful as well as beautiful!

Posted in Gardening, Herbs | 2 Comments

Garden Vegetable Curry

By elizabeth | Published: July 28, 2009
Garden Vegetable Curry

Garden Vegetable Curry

The most frequently asked questions I get are “What does a vegetarian eat, salad and pasta?” and “How do you get your protein?” My sister had a great suggestion for me to share a balanced vegetarian meal each month in hopes of creating new cooking ideas for those unfamiliar with a vegetarian diet.  My main source of protein comes from soy, whole grains, dairy, nuts, eggs, beans and legumes.

My sister introduced me to Indian food several years ago.  I fell in love with the spicy flavors, and variety of vegetarian cuisine available.  Most recently during her travels she sent a jar of her favorite curry paste home for me to try.  The paste has the right mix of spices and oil to create a rich curry sauce.

We harvested our first two ichiban eggplants this week.  Ichiban or Japanese eggplant are a skinny smaller version of the Italian eggplant.  The Italian eggplants are tougher and require a 30 min. salting process before cooking.  Ichiban eggplants do not require this process and the skins are softer making them easier to eat.

Our homegrown vegetable selection is in abundance, making it the perfect time to prepare and share my garden vegetable curry.   This recipe is my first featured balanced meal of the month.  I hope you will sample this one!

Garden Vegetable Curry:

  • *1 ichiban eggplant, chopped (or 1/2 Italian eggplant)
  • *1 zucchini, chopped
  • *1 yellow squash, chopped
  • *1/2 red bell pepper
  • *1/2 orange bell pepper
  • *1/2 yellow bell pepper
  • *20 green beans, cut in thirds
  • *1 carrot, diced
  • *2 tomatoes, diced
  • *1/2 hot chile pepper (add more for extra heat)
  • 1 potato, diced
  • 1/2 white onion, diced
  • 8-10 button mushrooms, diced
  • 1 c. frozen peas
  • 4 oz. masala marinated baked tofu
  • 1 garlic clove, minced
  • 2 TBSP extra virgin olive oil
  • 4 oz. curry paste (Patak’s brand is great)
  • 1 tsp garam masala
  • 4 TBSP plain yogurt (or soy yogurt)
  • 3 c. cooked brown rice

Directions:

In a bowl, mix the pre-baked chopped tofu with your favorite store bought gluten free masala simmer sauce and cover with plastic wrap.  Marinate the tofu in the refrigerator over night or for at least a couple of hours.  Masala flavored tofu can also be found pre-marinated in some specialty grocery stores.

Heat olive oil in a large sauce pan or skillet over medium heat.   Sauté the onion, garlic, potato and carrot for about 5 minutes.  Add the curry paste, garam masala, chile and all the veggies to the pan (excluding the tomatoes and peas).  Stir well making sure all ingredients are coated well with curry paste.  Strain the tofu from the liquid and add to the pan.   Cover and cook  until vegetables are tender, stirring often (about 30 minutes).

Add the chopped tomatoes and frozen peas to the pan.  Cook for additional 5 minutes.  Stir in the yogurt until heated through, do not bring to a boil.  Serve over a bed of brown basmati rice and enjoy with your favorite naan (Indian bread-not gluten free).

Serves 6-8

*items from Midwest Vegetarian garden

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Posted in Balanced Meal of the Month, Gluten Free, Recipe, Seasonal Recipes, Vegan | 3 Comments

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