When Jerry and I moved from S. CA back to Washington State we first bought a home in Edmonds. Edmonds is a beautiful community by the water with quaint shops, nice restaurants and a charming village type atmosphere. Very idyllic living, but still within the boundaries of a big city, Seattle.
My husband, Jerry got an idea that we needed to downshift and move to the county. He had always lived in S. CA and wanted property and a place where we could do some gardening. Well, as far as I was concerned I had a nice little plot of dirt in Edmonds located in our picture perfect back yard. Once the decision to move was made we went on the house search. We wanted more than 10 or 15 acres, but less than 50. Finally, after a few months searching we found it. The 125-year old home, slightly semi-Victorian in style with only a little work required. The property was beautiful with a very large creek running through it (actually looked like a small river), a big barn and some out buildings. Let me tell you, if you ever get an idea like this, the first place to look is your checkbook! It seems you are always writing a check for one thing or another and the local "fix it" "contractor" "do it all handyman" certainly knew how to play dumb and charge a lot for it.
Jerry and I decided we needed to take our 35 acres and make it "home and garden" beautiful. A 2-acre lawn area with shrubs, flowers, fruit trees and gardens. The entire length of the front of the house we planted gorgeous red oaks and flowering cherry trees. Then came the vegetable garden which ended up being able to feed a small third world country! We ordered seed catalogs until they were coming out our ears. I took a Master Gardener program through WSU which proved to be a fantastic source of information and I thoroughly enjoyed it. We planted every vegetable known to man that would grow in the rich dark soil. Jerry and I had always been semi-vegetarians, meaning we ate poultry and seafood too. But now that we could feed a small country we kicked it into high gear and became full fledged vegetarians. This phase lasted about 2-years. We were giving away so many vegetables and eggs it got to the point our friends and neighbors said "here they come, run and hide"! I will get into the egg (hen/rooster) story another time. Needless to say, my beautiful manicured fingernails were a thing of the past. We planted; carrots, brussels sprouts, beans, cabbages, lettuces, radishes, corn, beets, potatoes, onions, leeks, cucumbers, tomatoes, squash and zucchini. In addition to cauliflower, artichokes, spinach, broccoli, pumpkins, parsnips, turnips, fennel, garlic and peppers. We had an herb garden too that was overflowing with every herb imaginable. We also had all the fruits; strawberries, raspberries, gooseberries, currants, blueberries and the list goes on and on. I told Jerry I think we got a little carried away.
Jerry was traveling continually on airlines for his company, but we loved living in the country. I know God had a plan for us and one; He wanted to humble us, second; He wanted us to know Him and it took us awhile to figure it out.
Hope you enjoy the recipes listed below and remember eat more vegetables, they are good for you!
Coulibiac - this recipe is fantastic and I used to make it for my few vegetarians when I was the Executive Chef for the House of Representatives at the State Capital in Olympia, WA.
Filling:
1 tsp. dried juniper berries
3 cloves garlic, minced
salt and freshly ground black pepper
2 Tbl. vegetable oil
6 cups - small head of green cabbage, finely shredded
8 cups cremini mushrooms
1 Tbl. fresh sage, chopped
1 Tbl. fresh thyme, chopped
2 cups parsnips, peeled and sliced (I've also used Yukon Gold potatoes)
shredded Swiss Cheese (my addition)
2 cups cooked brown rice
1 package (17 1/2 oz.) frozen puff pastry
1 egg, beaten with 1 tsp. water
Crush the juniper berries. In a large saute pan heat a little olive oil over medium heat and add garlic and berries and saute about 1 minute. Add cabbage and cook, stirring until coated with oil and garlic mixture. Season with salt and pepper. Cook about 2 minutes covered until wilted. Transfer to a bowl. Heat 1 Tbl. oil in pan and add mushrooms, sage, salt and pepper. Cook mushrooms about 10 minutes, remove and set aside. In same pan, add oil, parsnips and thyme and cook stirring often until softened about 5 minutes. Note: If you are using potatoes, boil in salted water until fork tender, remove, cool and slice into rounds about 1/4-inch. Preheat oven to 375. Unfold one puff pastry sheet and place on lightly floured surface. Roll out into a 14-inch square and cut dough into a 14-inch circle. Transfer circle to ungreased 8-inch springform pan and press gently to fit in bottom and side. There will be some overhang. Spoon the rice over pastry, layer mushrooms (use slotted spoon) then cover with cabbage, some cheese, remaining rice, some cheese and parsnips. Carefully fold pastry over the filling. Brush edges with beaten egg. Unfold second puff pastry sheet on lightly floured surface and roll out slightly then cut out an 8-inch circle. Place the circle of dough over top and press edges to seal. Brush top with egg and slash top of dough with cross-hatch patten. Bake 35 to 40 minutes. When well browned loosely cover top with foil. Reduce heat to 350; carefully remove side of pan, brush with egg wash and bake until sides are golden abut 40 minutes. Remove from oven and let cool slightly. Cut into wedges. Serve with red wine sauce if desired.
Red Wine Sauce
2 tsp. vegetable oil
1 medium onion, finely copped
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 Tbl. all purpose flour
2 medium ripe tomatoes, chopped
1 cup dry red wine
1/2 cup rich vegetable stock
salt and freshly ground black pepper
In saucepan heat oil and add onion, carrot and celery and cook until softened, do not brown. Add flour and cook about 1 minute whisking around, then add stock whisking until smooth, add wine and tomatoes. Season with salt and pepper and bring to a boil, reduce heat, cover and simmer 20 minutes. Pour sauce through a fine meshed sieve pressing vegetables with back of spoon to release juices. Place sauce in bowl and serve with coulibiac.
Delicious Carrots
1 lb. baby carrots
salt and freshly ground pepper
1 Tbl. dark brown sugar
1 tsp. ground cinnamon
3/4 tsp. dry mustard
1/4 cup orange juice
2 Tbl. butter
1/2 cup dried cranberries
1/3 cup pecans, chopped and lightly toasted
In large pot add salted water, bring to a boil and add carrots. Cook until tender, drain. Combine brown sugar, cinnamon and mustard in a bowl and mix in the orange juice. Melt butter in large saute pan; add carrots and orange juice mixture. Season with salt and pepper. Cook about 3 minutes until carrots are coated and stir frequently. Add cranberries and cook until heated through. Plate up in a serving bowl or platter and garnish with pecans and a little orange zest.
Rich Vegetable Quiche
1 (9-inch) unbaked deep-dish pastry shell (see below for recipe)
1 red onion, sliced
1/2 cup fresh cremini mushrooms, sliced
1/2 cup yellow squash, sliced
3 garlic cloves, minced
1 Tbl. butter
1/2 cup baby spinach
1 cup Gruyere cheese, shredded (or use Swiss)
4 eggs
1 2/3 cup heavy whipping cream
salt and freshly ground black pepper
1 tsp. thyme
Tabasco, few splashes
Line unpricked pastry shell with double thickness of heavy duty foil and bake at 400 for 4 minutes. Remove foil and bake 4 minutes longer. Cool on wire rack. Reduce heat to 350. In large saute pan add butter with a little olive oil, saute onions, mushrooms, squash and garlic until tender. Add spinach; saute 1 minute longer. Pour all of this into a colander and drain a bit, then spoon into crust. Top with grated cheese. In a bowl; whisk the eggs, cream, salt, pepper, thyme and Tabasco. Pour over cheese/vegetable mixture. Cover edges of crust with foil and bake 40/45 minutes or until knife inserted comes out clean. Remove to cooling rack and let rest about 10 minutes before slicing.
Deep Dish Pie Crust (makes two 9-inch crusts)
2 1/2 cup all purpose flour
2 tsp. salt
2 sticks cold unsalted butter, cut into pieces
6 to 8 Tbl. ice water
1 egg lightly beaten with 1 tsp. water
In a food processor, combine flour and salt and pulse. Add the butter and pulse until mixture resembles coarse meal. Add the 6 Tbl. ice water and pulse twice. The dough should hold together when squeezed with your fingers, but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto lightly floured surface and divide in half. Shape into a disk. Wrap with plastic and refrigerate at lest 2 hours. Remove dough and let stand 5 minutes. Place 1 disk of dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Transfer to a 9-inch deep dish pie dish and press the dough into the dish. Trim edges, leaving 1/2 inch overhang. Fold under the excess dough and using your thumb, crimp edges.
No Cook Tomato Sauce - great on pasta or on toasted baguettes
4 large ruby red beefsteak tomatoes, cored and cut into medium dice
1/2 cup extra virgin olive oil - good quality
1/4 cup each; fresh basil and parsley, chopped
salt and freshly ground black pepper
1 Tbl. fresh thyme, chopped
1 garlic clove, finely finely minced
1/2 tsp. red pepper flakes
Into a nonreactive bowl, add all ingredients and toss to combine. Let rest at room temperature for about 1 hour. Stir before combine with hot cooked pasta. Garnish with Parmesan cheese if desired.
Curried Potato Salad
8 large red potatoes
2 beautiful ripe red tomatoes, seeded and diced
2 carrots, shredded
1/2 cup mayonnaise
1/4 to 1/2 cup plain yogurt (start with 1/4 cup)
2 tsp. good curry powder
1/4 cup fresh cilantro, chopped
4 scallions, chopped including green part
salt and freshly ground black pepper
Bring a pot of water to boil and add some salt, cook potatoes until fork tender. Drain and cool. When cooled cut into about 1-inch cubes and refrigerate. In a large bowl add mayonnaise, yogurt, curry and mix well. Add cooled potatoes, tomatoes, carrots, scallions, cilantro, mix, taste and adjust seasonings, adding salt and pepper. Note: As with all potato and pasta salads, don't make the dressing too wet at first, you can always add more mayo or yogurt.
Blueberry Fruit Salad
3 cups fresh blueberries
4 large kiwi, peeled, halved lengthwise and sliced crosswise
1 large ripe mango, peeled and cut into large dice
1/4 cup tequila
1/2 cup sugar
2 limes, zested and juiced
Place the fruit into a pretty glass serving bowl. Into a saucepan, add sugar, tequila and zest and bring to a simmer dissolving the sugar. Remove from heat and stir in lime juice. Pour the syrup over the fruit and toss gently to combine. Cover and refrigerate at least 2 hours. Toss again before serving and garnish with fresh mint leaves.
Spicy Green Beans - love these
1 lb. Chinese long beans, trimmed
3 tsp. fresh ginger, peeled and minced
4 garlic cloves, minced
3 Tbl. sesame oil
1/2 tsp. red pepper flakes (or to your taste)
4 scallions, sliced thinly on diagonal including green part
1/4 cup mirin
3 Tbl. soy sauce
Sesame seeds, lightly toasted (garnish)
Into a very large wok or deep sided saute pan, add sesame oil, garlic and ginger cooking and stirring for about 15 seconds. With a spoon remove garlic from pan and set aside. Add the beans and stir quickly and continue cooking for about 2 to 3 minutes. Add the soy sauce, mirin, red pepper flakes, scallions and add back garlic to pan. Continue sauteing for about 4 more minutes. Remove beans to large serving platter and garnish with sesame seeds.
Julia's Simply Delicious Cucumbers
3 English cucumbers
red pepper flakes
salt and freshly ground black pepper
vegetable oil
1 red onion, julienne sliced
Seasoned Rice Vinegar
Rinse cucumbers in cold water and slice in half lengthwise, then slice in half rounds. Place in bowl, add a sprinkling of pepper flakes, onions, a little salt, some pepper, just a splash of oil and cover with vinegar. Stir, place in refrigerator covered and stir occasionally to marinate for at least 30 minutes. With slotted spoon remove to bowl or platter and pour a little marinade over top.
I just went into the kitchen to check on the vinegar bottle to make sure you bought the right one. When I was digging around in my fridge I ended up dropping a jar of my favorite pickles all over the floor. These pickles are delicious and are called "Best Maid" Jalapeno Bread and Butter pickles and if you've never tried them, go get some. After 3 moppings my tile is still sticky!
Pesto and Sun Dried Tomato Pasta - Oh how I love to make Pesto - the smell of fresh basil is intoxicating
Pesto:
3 large garlic cloves
1/2 cup pine nuts, lightly toasted
2/3 cup fresh Parmesan, grated
Salt and freshly ground black pepper, to taste
2 cups fresh basil leaves
2/3 cup extra virgin olive oil
In a food processor add all ingredients and process, slowly pour in oil. Taste and adjust seasonings, set aside.
Pasta:
8 oz. pasta of your choice; shells, linguine, penne, bow tie
2 leeks, cut in half lengthwise and sliced
1 can artichoke hearts, drained and sliced (not marinated ones)
1 Tbl. olive oil
1/2 cup marinated sun-dried tomatoes
1/4 cup Kalamata olives, pitted
Italian parsley, chopped
Pesto
Fresh Parmesan cheese, grated
Bring pot of salted water to boil, add pasta and cook al dente. Drain well, return to pot and add a little olive oil and mix. In a saute pan, heat oil and add leeks and cook until tender. Stir in tomatoes, artichokes and olives, Add pasta and stir in pesto to coat. Remove to platter and sprinkle with extra cheese and top with parsley.
Every time I go shopping at Nordstrom's, I go to their cafe for Caesar salad and their wonderful french fries. It's really not so much the herb fries I like, it's the sauce they serve with them. A Kalamata olive sauce that has a beautiful purple hue. I have tried to make it at home, but it's not quite as smooth as theirs. Here is what I've come up with. In a food processor, add pitted Kalamata olives, 2 cloves roasted garlic cloves, some mayonnaise, finely chopped rosemary, splash of lemon juice and process. I know mine is missing something, but I just can't decide what. For the fries; I take russet potatoes, and slice into strips, leave on the skin. Do the double fry; fry once in hot oil, remove then back in the hot oil again for extra crispiness. Remove to paper towels. Finely chop up some herbs; rosemary and thyme. Sprinkle fries with salt, pepper and herbs. Dip in that wonderful sauce. I will succeed one of these days and figure it out - the missing ingredient.
White Bean Salad
2 cups small pasta (I use the small shells, cooked)
1 (15 oz.) can cannellini beans, rinsed and drained
4 anchovy fillets, finely chopped
1/2 red onion, finely chopped
2 garlic cloves, finely minced
2 tsp. fresh rosemary, minced
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1 Tbl. fresh lemon juice
1 tsp. Dijon
salt and freshly ground black pepper
1 large can albacore tuna, drained (optional)
Into a bowl add the cooked pasta and beans. Dressing; into another bowl whisk the olive oil, lemon juice, Dijon, anchovies, onion, garlic, rosemary and parsley to combine. Add the dressing to the beans and pasta and toss to combine. Season with salt and pepper, add tuna if desired and toss. Cover and refrigerate for about 30 minutes before serving.
Marinated Vegetables - great appetizer (I have made lots of this for catering)
1/2 lb. mushrooms, whole
2 green peppers, thick julienne slices
3 carrots, angle cut (blanch and refresh in ice water)
2 cups cauliflower (blanch and refresh in ice water)
2 onions, julienne (I blanch with the carrots, refresh in ice water)
1 cup pimento stuffed olives
fresh mozzarella cheese, sliced
Marinade
1 1/2 cup red wine vinegar
1/4 cup sugar
1 1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. dried oregano
1 cup olive oil
Blanch the vegetables (carrots, cauliflower and onions) and refresh in ice water, drain well and pat dry. Heat vinegar; stir in sugar, salt, pepper and oregano until sugar dissolves, do not boil, cool slightly and whisk in the oil; pour over vegetables and marinate 24 hours. Adjust seasonings. Before serving, remove from refrigerator and let come to room temperature.
Sun Dried Tomato and Artichoke Spread (easy)
1 (8 oz.) cream cheese, softened
1 (6.5 oz) can artichoke hearts, chopped & drained
1/2 cup oil packed sun-dried tomatoes, chopped (use a little of the oil too)
ground black pepper
In a bowl beat cream cheese until smooth, gently stir in artichokes, pepper and sun dried tomatoes - serve with toasted baguette slices or crackers.
Flavorful Tofu - love this
2 (14 oz.) packages firm tofu, cut into 1-inch pieces
2 Tbl. seasoned rice vinegar
2 tsp. cornstarch
4 scallions, thinly sliced on diagonal including green part (divided part for garnish)
2 medium carrots, peeled and cut into small pieces
1 cup chicken stock or vegetable stock (good quality)
6 Tbl. soy sauce
1/4 cup Shaoxing or dry sherry
2 Tbl. fresh ginger, peeled and minced
2 tsp. sugar
freshly ground black pepper
Cooked white rice
Sesame seeds, lightly toasted
Into a large Dutch oven add the stock, soy sauce, Shaoxing, carrots, scallions, ginger, sugar and pepper. Bring to a simmer stirring. Cover and reduce to low for about 5 minutes. Add the tofu and cover simmering for 10 minutes. Into a small bowl whisk the vinegar and cornstarch the stir into the stock, carefully so you don't break the tofu up. Place the rice onto serving platter and pour over tofu mixture, garnish with extra scallions and sesame seeds.
Corn Chowder - one of my very favorites!
5 cups fresh corn removed from the cob - or you can use a good quality frozen corn thawed
6 sliced thick cut smoked bacon (I know this is vegetarian, but you need the bacon taste)
1 yellow onion, diced
5 scallions, thinly sliced on diagonal including green part (save part for garnish)
2 celery stalks, thinly sliced
1 red bell pepper, seeded and diced
2 tsp. fresh thyme, chopped
Tabasco, to taste (I like a lot)
1/2 tsp. chipotle chili powder
2 cups chicken stock (good quality, you could use very flavorful vegetable stock too)
1 1/2 cups half and half
1/2 cup heavy whipping cream
1 large Russet potato, peeled and finely diced
salt and freshly ground black pepper
White cheddar cheese, grated (garnish)
Into a large Dutch oven, add bacon and cook until nicely browned and crisp. Remove to paper towels to drain. Remove most of the bacon fat and add onion, celery, bell pepper, garlic, thyme and half of the scallions. Cook for about 5 minutes stirring occasionally. Add the corn and cook about 2 to 3 minutes. Stir in the chili powder and Tabasco. Add the chicken stock, half and half, and the potato, lowering heat to medium and cooking covered for about 10 minutes. Add the whipping cream and bacon and cook for about 10 more minutes. Taste and adjust seasonings. Ladle chowder into bowls and garnish with extra scallions and cheese.
Green Bean Salad
1 cup plus 2 tsp. white vinegar
1 Tbl. sugar
salt and freshly ground black pepper
2 lbs. fresh green beans, ends removed
1 red onion, julienne sliced
2 Tbl. olive oil
1/2 cup mayonnaise
1/4 cup yogurt
roasted garlic (about 3 cloves)
1/4 cup Italian parsley, chopped
1/4 cup fresh basil, roll up leaves and slice
tear drop tomatoes
Maytag blue cheese
croutons
Fill large bowl with ice water. Bring a large pot of water and 1 cup vinegar to boil over high heat. Add sugar and 1 Tbl. salt and beans, cook until crisp tender, about 4 minutes. Add onion to pot and cook until softened about 30 seconds. Drain vegetables and immediately transfer to ice water. Once beans and onion are cooled, drain again and dry thoroughly with paper towels. Mash with fork the roasted garlic. Whisk mayonnaise, yogurt, oil, mashed garlic and 2 tsp. vinegar in large bowl. Add chilled beans, onions, parsley, basil, tomatoes and blue cheese and toss well to coat. Season with salt and pepper. Serve on platter lined with Boston lettuce leaves and sprinkle on croutons.
Squash Soup
2 1/2 lbs. acorn squash
1 onion, chopped
olive oil
5 cups good quality vegetable stock
2 Fuji apples, peeled, cored and quartered
1/4 cup pure maple syrup
1 cup heavy whipping cream
dash of fresh nutmeg
salt and freshly ground black pepper
Preheat oven to 350. Cut squash in half lengthwise; remove and seeds. Arrange squash cut side down in baking dish and bake for about 1 hour or until tender. Remove from oven and cool slightly. Scoop pulp from squash and place in a bowl and mash with potato masher, you need 2 cups. In a large saucepan cook onion in olive oil until translucent. Stir in broth, apples, and maple syrup and bring to a boil and reduce heat to simmer covered for about 20 minutes until apple is tender. Remove from heat, cool slightly and add mashed squash. Transfer half of the squash mixture to a blender or food processor; cover and process until smooth, repeat. Return blended squash mixture to saucepan; stir in whipping cream, nutmeg and heat through. Season with salt and pepper.
Black Bean Burgers
1 (15.5 oz.) can black beans, drained and rinsed
1/2 cup rolled oats
1 egg
1 tsp. cumin
1 garlic clove, finely minced
1/2 small jalapeno, seeded and finely minced (optional)
2 scallions, minced including green part
3 Tbl. fresh salsa, drained
1 Tbl. olive oil
1/2 cup Pepper jack cheese, grated
1/2 red bell pepper, seeded and finely diced
salt and freshly ground black pepper
4 Tbl. cilantro, minced
Accompaniments
Good quality buns
Avocado, thinly sliced
Lettuce
Cheese slices
Sliced Tomatoes
Chipotle Mayonnaise
1/2 cup mayonnaise
1 or 1/2 small chipotle in adobo sauce, minced
2 Tbl. cilantro, minced
Place the oats in a food processor and pulse about 3 times, add half of the beans and pulse into a coarse paste. Add the egg, cumin, salt and pepper and process about 1 minute. Transfer mixture to a large bowl and stir in remaining beans and other ingredients, mixing to combine. With your hands slightly damp, form into patties and transfer to a oiled plate and place in refrigerator for about 15 minutes to set up. Heat a large saute pan and add oil until very hot. Cook the burgers until browned about 3 minutes and then flip to other side and cook another 5 minutes. If adding cheese slices, add now to melt. Lightly butter buns and toast if desired. Mayonnaise; into a bowl add mayonnaise, minced chipotle and cilantro mixing to combine.
Tagliatelle with Fresh Asparagus and Herbs
1 lb. Tagliatelle
1 bunch of asparagus
3 garlic cloves, chopped
butter
1 Tbl. Italian parsley, chopped
2 Tbl. basil, chopped
red pepper flakes
1 1/2 cup heavy whipping cream
1/2 cup Parmesan cheese, grated
Salt and freshly ground black pepper
Cook pasta in salted boiling water until al dente. Drain and return to pan, drizzle with a little olive oil. Cut asparagus into about 2-inch pieces and in a saute pan, add butter and drizzle with a little olive oil, cook asparagus and garlic about 2 minutes until tender, remove. Add cream and bring to boil and reduce slightly. Add pasta, garlic, asparagus, red pepper flakes, salt, pepper, Parmesan cheese and mix well. Serve on platter with sprinkling of parsley and basil and extra cheese.
Chocolate Zucchini Cake - a friend of mine in culinary school gave me this recipe from her aunt. It is wonderful.
Cake:
2 1/2 cups all purpose flour
2 cups sugar
3 eggs
1/2 cup good quality cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter, softened
2 tsp. pure vanilla extract
2 tsp. orange zest
2 cups shredded zucchini
1/2 cup milk
1 cup chopped pecans, lightly toasted
Glaze:
2 cups powdered sugar, sifted
3 Tbl. milk
1 tsp. pure vanilla extract
orange zest
Preheat oven to 350. In a bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon and set aside. With the mixer, beat together butter and sugar until creamy. Add the eggs one at a time to incorporate. Alternately add the dry ingredients (flour mixture) with the milk, vanilla and orange zest until incorporated. Remove mixer bowl and hand stir in zucchini and nuts. Pour batter into a greased and floured 10-inch bundt pan. Bake for about 45/50 minutes or until pick inserted comes out clean. Cool in pan on wire rack about 15 minutes and then turn out onto cooling rack. Glaze; whisk all until smooth and drizzle over top of cake.
Bon Appetit
“… Everyone who acknowledges me before men, the Son of Man also will
acknowledge before the angels of God, but the one who denies me
before men will be denied before the angels of God.”
-- Luke 12:8-9
