We made popcorn! At home! On the stovetop!

So, back in May, we received organic corn kernels from our CSA.  I put it in a jar, sealed the lid tight and put it in a dark, cool cabinet.  We don't have an air popper, so I wasn't sure what to do with it, until the other night...

The mister and I had finished dinner and were getting ready to watch a movie.  He said he had an idea..."let's make popcorn!"  It seems that the mister had done his research and said we had everything we needed!  So, here goes:

Ingredients:

• corn kernels -- approximately 1/2 cup
• canola oil
• butter/salt/whatever else you want to top your popcorn with

We took our large soup pot and coated the bottom with canola oil.  Turn on the heat to med/high. We added three kernels of corn to the bottom of the pot and covered it with a lid (our pot set has glass lids).  When the oil is hot enough, and the three kernels pop, then pour in your 1/2 cup of corn and cover again.  Shake the pot vigorously over the heat.  The corn should pop quickly.  Wait until the frequency has slowed down a bit, turn off the heat and allow the last kernels to finish popping.  Grab a wooden spoon and mix up the corn a bit. Transfer to a bowl and add your favorite topping.  We went for butter, salt, and a touch of parmesan cheese. It was fabulous!!!  And without the $9 movie theater price tag.

Summer veggie pasta--warm? cold? You choose!

We have thoroughly been enjoying our new summer CSA.  We are now members of Lancaster Farm Fresh Cooperative, where most of the products (about 98%) are sourced from more than 80 organic farms located less than 60 miles from us.  What I also enjoy about LFFC is that they bring fresh foods to under-served neighborhoods (see also: food deserts).

The variety of produce has been awesome this year and I hope will continue through the end of the CSA season.  Right now, we are in the midst of eggplant, zucchini, tomato, onion season.  It seems that 2012 has been a GREAT year for these crops. 

This year has also brought about new providers at our Farmer's Market.  One of my newest favorites is Vera Pasta. They bring a variety of fresh pasta products and sauces, but I'm especially fond of their penne and I often pickup a pound when I am at the market.

This week, I combined  many items from the CSA share and Vera's Pasta and made roasted vegetable pasta.  You can eat this warm, or cold, but it is a pretty simple dish.  I bought their balsamic tarragon penne at the market on Saturday and it was delicious. I'm going to try this with lemon penne in the future.

Ingredients:

• zuchinni
• eggplant
• red onion
• tomatoes (regular or cherry)
• pasta
• olive oil
• garlic
• basil

Dice the vegetables and combine in a large bowl. Toss with olive oil and garlic, and bake at 425 for approximately 15 minutes.  Remove and allow to cool.  In a large pot, bring salted water to a boil, add pasta until cooked.  Reserve one cup of the pasta water to use later. Drain pasta.  In a large pot or saute pan, heat up some olive oil. Add cooked veggies and toss with pasta.  Add pasta water and allow to cook off.  Top with fresh basil.

Enjoy warm or at room temp. This also stores well in the refrigerator and can be a healthy dish to bring to to a picnic or barbecue.

Eggs, asparagus, goat cheese, oh my!

Eggs are such a versatile ingredient and an excellent staple to have in your refrigerator. I buy our eggs from our Farmer's Market, at the Jack's Farm stand.  These eggs are awesome! I will never forget the first time I cracked a farm-raised egg.  I noticed that the yolk was so much brighter than the supermarket eggs I was so used to buying.  Those supermarket eggs, like so many other products, have a variety of labels or claims on them--free range, antibiotic-free, organic, natural, pastured. How do you make sense of it all? Rodale.com  had an excellent article earlier this week, The Truth About Your Eggs, that deciphers the many words you will find on grocery store eggs.  Take a quick read and learn some info! 

We have been purchasing Jack's eggs for several years now and really enjoy them. A great dinner that I've made with eggs is a frittata.  Just Google "frittata," and you'll find so many different recipes. Frittatas can be made in advance, served warm or cold, and are suitable for any meal (hint, hint, MOTHER'S DAY IS SUNDAY!). They are also a great opportunity to use leftover greens.  This week, I made one with eggs, asparagus, quinoa, and goat cheese.  I wanted to add some cherry tomatoes, but I forgot...oh well!

Here's the assembly (again, amounts are just rough estimates)

• 1 1/2 cups cooked quinoa, at room temp
• 1 1/2 cups sauteed asparagus (approximately 12 stalks, cut in half)
• 5 eggs
• 1/2 cup milk
• 4 oz. crumbled goat cheese
• salt, pepper, dill

Preheat the oven to 425 degrees. While I was waiting for the oven to warm up, I sauteed my asparagus in olive oil, garlic, and scallions. Once they were cooked, I turned off the heat on the stove top.  In a large bowl, I combined the eggs and milk, give them a good scramble; add some salt, pepper and dill.

Fold the quinoa into the egg/milk mixture and pour into a greased glass baking dish (I use olive oil to grease the dish). Gently add the asparagus and shake the goat cheese on top. You may want to take a rubber spatula to push the asparagus and goat cheese into the egg mixture, so it is not floating on top.

Bake for approximately 30 minutes and finish with the broiler on high for 5 minutes.  Your frittata will be bubbling, but should not be runny liquid.  Allow to cool slightly before eating, but as I said before, you can eat this cold.  It is great to have as a leftover lunch, as I did this week.

Time to Carb Load!

Local Food Lady, along with 34,012 of my closest friends, participated in the 2012 Broad Street Run.  I really enjoy this race, as it takes you from Olney in North Philadelphia, around City Hall, through the gates of the Navy Yard, with a finish next to the big ships. 

You may have heard about runners "carb loading" before big races, as there is a widely held belief that by eating carbs before a long-distance running event, you loading up your muscles with glycogen.  I regularly run, but I don't regularly carb load before a race. I just had to this past Saturday, especially after my recent buys at the Farmer's Market.

I decided to make one of my favorite pasta dishes--penne carbonara--the night before the race. It combines carbs, fats, savory flavors, and proteins.  Great dish and simple to make!

To make:

• 1 lb penne pasta (fresh, if possible)
• 2 eggs scrambled (I got mine from Jack's Farm)
• olive oil
• fresh basil
• pecorino romano cheese

Bring a pot of salted water to a boil. Add the pasta to the water and cook for 3 - 4 minutes. I used all of the whole wheat penne I bought from Vera Pasta. While the pasta is cooking, crack and scramble your eggs, add some cheese to the scrambled egg mixture.  Drain the pasta well, and return to pot. Pour egg/cheese mixture over the pasta and turn the heat onto low. Slowly mix the pasta with the egg/cheese mixture, until egg begins to get more solid. Top with fresh basil and extra cheese.

Organic grocery coupons -- Yes, they do exist!

I found this great article on Mother Nature Network's website. A direct link to the story will follow at the bottom.  I do need to buy some grocery staples, like cereal and pasta, since they cannot be found at my farmer's market.

Online grocery coupons for April 2012

Some of the best coupons for natural and organic products to be found online.

Monday, April 2, 2012 - Coupon websites change their coupons throughout the month, but most of them make major changes at the beginning of each month. With that in mind, here’s a list of printable coupons for April 2012 that I think you’ll be interested in.

From Coupons.com

• Newman’s Own Skillet Meal $1/1
• Cascadian Farm $.75/1
• Kashi Steam Meal $1/1
• Schick Xtreme 3 Eco $2/1
• Larabar $1/4
• McCann’s Oatmeal $1/1

From Mambo Sprouts

• Nature’s Path Granola Bar or Cereal $1/1
• Clif Crunch Granola Bar $1/1
• Florida Crystals $.65/1
• Earth Balance Soymilk $.75/1
• Country Choice Organic $1/1

From SmartSource.com

• Green Mountain Naturals Apple Cider K-Cup $1/1
• Florida Crystals $.55/1
• Florida Crystals Organic Agave $.65/1

From Upromise You need to have a Upromise account, and you need to register your shopper card so the coupon will be embedded in the card. No paper coupon will print.

• Diamond Sea Salt  $.35/1
• Diamond Kosher Salt  $.40/1

From Whole Foods (must be used at Whole Foods stores)

• Annie’s Organic Rising Crust Pizza $2/1
• Earth Balance Organic Coconut Spread $1/1
• Organic Valley Cottage Cheese $.50/1
• Cascadian Farms Cereal or Granola Bars $1/2
• EnviroKids Organic Cereal or Crispy Rice Bars $1.50/2
• Many other coupons that might be of interest

From manufacturer websites

All of these coupons are ready to print. You don’t need to sign up for any newsletters, provide personal information, or jump through any other hoops.

• Organic Valley - Various coupons a several Organic Valley products
• Seeds of Change - $1 off any Seeds of Change Certified Organic product
• Simply Organic – 8 different coupons for spices, dip mixes and more

For more manufacturers that offer online coupons, but make you jump through a couple of hoops for them, check out Where to find coupons for natural and organic products.

Direct link to article:Online grocery coupons for April 2012 | MNN - Mother Nature Network

Okra? What the heck can I do with Okra?

Last year, we received a bag of an unfamiliar vegetable in our CSA share. When I first saw this green, tube-like veggie, I had no idea what it was. I even posted a picture to Facebook asking for answers from friends. Turns out, it was OKRA.  Fried okra was the only recipe/preparation style that I was familiar with. But, I had never tasted the veggie.

I have several cookbooks--some really great ones--and they help to give me a good starting point for food prep. Especially when I am using a new ingredient.  Unfortunately, okra does not have many entries in ANY of these cookbooks.  I was able to find one on the information superhighway that included curry powder and tomatoes. Some GREAT flavors in there.

One thing to keep in mind is that okra can get slimy. Yes, slimy...  So, if you buy some, be sure to use it very quickly.

After cleaning, I sliced the okra--I used it ALL up!  I began sauteing it in garlic and onions.



I then added a large can of crushed tomatoes. I bet you didn't think it was possible to find local canned tomatoes, but I managed to get some at the Fair Food Farm Stand at Reading Terminal Market. These tomatoes are grown and canned in Jersey.



I let the tomatoes and okra simmer for a long time on very low heat. From there, I added a can of rinsed chickpeas.



The okra/tomato mixture was then served over basmati rice. Success!

Question: Vegan burgers? Is that really possible? And tasty, too?

Answer: Hell yes!

I am a fan of veggie burgers and I have begun to keep a close eye on my soy consumption. Soy is one of those crops that has a high incidence on genetic modification (or commonly known as GMOs).  I'm no scientist, but from what I have read, GMO foods can have a negative impact on our bodies--and, it has been too short a period for medical professionals to know for sure the long term effects of GMO consumption.

Many of the veggie burgers sold in supermarkets have GMO soy in them.  The best way to avoid this is to make your own veggie burgers with only organic products. We have friends that are vegan, so I like to make a batch of these burgers without any egg. The easiest egg substitute is 1 tablespoon of ground flax seed combined with 3 tablespoons of water. It replicates an egg in any recipe.  The veggie burgers are best made using a Cuisinart mixer. 

As you can see, the ingredients are pretty simple:

• onion, small
• full bulb of garlic
• can of kidney beans, rinsed
• can of black beans, rinsed
• olive oil
• 1 cup uncooked oatmeal
• herbs and spices to your liking--cumin, garlic, curry powder
• 3 cups of shredded carrots

Combine the first four ingredients in the Cuisinart.  Pulse a few times until combined.  Give a few glugs of olive oil and pulse. Add the uncooked oatmeal in small amounts; pulse after each addition. Add the herbs and spices to your liking--I always add cumin, fresh parsley, and dill.

The mixture will have the consistency of plaster. Fold in the 3 cups of shredded carrots.  To form the veggie burgers, moisten your hands with cool water. Form the mixture into patties and place on a cookie sheet lined with parchment paper.

Parchment paper is very helpful when making veggie burgers! You will freeze these veggie burgers for an hour or so before baking at 425 degrees for 15 minutes on each side. Keep the burgers on the parchment paper--it will prevent it from burning or sticking to the cookie sheet.

Once cooked, I will re-freeze for dinners at a later time.  To use for leftovers, remove from freezer and put the patties in a toaster oven at 425 degrees (do not defrost) for 15 minutes on each side. Broil for a nice finish.

Do you want your pasta wit or wit out?

I try to eat as local as possible, but the word on the street is that in addition to my weekly Farmer's Market visit, I also shop at a supermarket (oh, the horror!!!).

But, you are a savvy reader and already figured it out.  Yes. I am a supermarket shopper. There are items that I consume that I just can't get at my farmer's market--like organic skim milk. Organic coffee (our local roaster--Kimberton Coffee--is available at the supermarket). Sustainably fished canned tuna. There are also household goods that I need from time to time--like paper towels, toothpaste, and tooth brushes!

One of my favorite supermarket items is the whole wheat organic pasta I find. I have been regularly been buying penne, but I thought that I'd try a new style of pasta (same brand); Bionature Gobbetti.  For me, this was a nice change. For the mister? This was a big, fat fail.

We decided to have pasta for dinner with some green beans. I like to mix my veggies and pasta, but the mister likes to keep his dishes separate. He also requested "red sauce" for his pasta this night and I decided to use some goat cheese.

So, the good news is, my new pasta was excellent topped with goat cheese and green beans.  I added just a touch of grated pecorino cheese and garlic scape pesto for some extra flavor.  My pasta dish was great "wit" this cheese combo. It was excellent, as you can see below!

New pasta with goat cheese and pecorino!

So...the bad news...the mister's pasta was pretty lame. Because the pasta was very "twisty," his tomato sauce did not stick to the pasta. It just accumulated at the bottom of the bowl.  It wasn't terrible, but it was "wit-out" any sauce. No big deal, I didn't knock it out of the park.  Evidence is below.  This time, it's a fail by the Local Food Lady!

A bit of a fail.

Just call me the "Leftover Food Lady"

So, over the weekend, I made several batches of foodstuffs. The mister was incredibly helpful by peeling and shredding 1,001 carrots so that I'd have large amounts at the ready for my recipes.  In my Whole Grain Goodness post, I talked about making quinoa and how the grain can be adapted for many different flavors.  I cooked more than 4 cups of the stuff and left some of it plain in the refrigerator for later batches. 

The mister sometimes accuses me of making enough dinner for three people--enough for the two of us to enjoy, and then a batch for me to enjoy the next day at my desk.  I am very guilty of doing this. ☺  

Leftovers for Lunch

Well, I made such a large batch of my Mexican-inspired quinoa, that I had plenty leftover for lunches.  I brought this dish with me twice this week. And, I confirmed that it had a nice extra "kick" with the addition of Cholula Chipotle hot sauce.

Here's the recipe for the Mexican-inspired quinoa:
Ingredients:

• 2 - 3 cups cooked organic quinoa
• 1 can of organic black beans, drained and rinsed
• 3 - 4 scallions, cut very small
• 1 cup of shredded carrots (thanks to the mister!)
• 1/2 cup fresh corn
• 2 cups cherry tomatoes, cut in half
• fresh parsley and cilantro
• dressing ingredients: canola oil, juice from 1/2 a lime, lime zest, ancho chili powder, honey and the requisite garlic powder, salt and pepper

Combine all ingredients, dress with about 1/3 cup of the dressing. The longer you let the flavors marinate, the better. You can also add goat cheese just before serving for another layer of flavor.

Later in the week, I used the plain quinoa to make a Mediterranean-inspired dish for dinner. The mister and I enjoy quite a bit of it and...surprise...I brought leftovers for lunch. This dish uses feta cheese; we have been on a feta kick recently. Well, it's been a longtime kick--going on several months.  The Mediterranean dish uses herbs and flavors well known to food from that region of the world. 

Mediterranean quinoa salad

Mediterranean-inspired Quinoa
Ingredients:

• 2 - 3 cups cooked organic quinoa
• 1 can of organic garbanzo beans (chickpeas), drained and rinsed
• 1 1/2 cups of shredded carrots
• 1/2 cup of crumbled feta cheese
• fresh parsley
• dressing ingredients: extra virgin olive oil, juice from 1/2 a lemon, lemon zest, fresh dill, honey and the requisite garlic powder, salt and pepper

Combine all ingredients and dress with 1/2 cup of dressing (I like to use more dressing on this dish b/c there are fewer ingredients).  Enjoy! Enjoy! Enjoy!

In the case of both dishes, if you omit honey and the cheese, you will have a completely vegan dish.

Whole grain goodness!

Whole grains have become a hot topic in the nutrition field and the food industry. Even the big brands are getting into the action and you will see many cereals advertising that their products contain whole grains.

What are whole grains? They are grains in their truest form. Think of items like rice (wild and colored), barley, oats, wheat, and - my favorite - quinoa. 

Whole grains satiate your hunger and are filled with fiber, so they take longer to digest; thus, keeping your hunger at bay. An excellent way to start your day is with oatmeal (which I regularly eat 9 months of the year, but it has been too darn hot recently). 

You can also finish your day with my favorite whole grain, quinoa (pronounced keen-wah). It is prepared in the same manner as its counterparts, simmer in water or stock until the liquid is fully absorbed. Fluff with a fork and enjoy. 

Quinoa can be enjoyed warm or cold. You can eat it as a breakfast, a salad, or as the grain in a quiche.  I was getting together with friends this weekend and decided to make a Mexican-inspired quinoa dish. Simple ingredients of cherry tomatoes, scallions, fresh parsley, fresh cilantro, local corn and black beans yielded a fresh mix of flavors and textures. 

I dressed the salad with a combination of the following: canola oil, juice from 1/2 a lime, lime zest, ancho chili powder, honey and the requisite garlic powder, salt and pepper. Taste it as you are creating and adjust the ingredients as needed.

Because this dish has moisture from the quinoa, it does not require too much dressing. With 4-6 cups of cooked quinoa, I probably used only 1/3 cup dressing. 

This dish gets more flavor as a leftover, so bring some to the party and save some at home for later. You won't regret it!

Mexican-inspired Quinoa Salad