Bok Choy, Kohlrabi, and Apple Slaw

You may have noticed that things have been pretty quiet around here lately. We just moved, and I simply couldn't keep up with a blog and a move at the same time. But we are now more or less settled and I'm hoping you'll see a little more of me. I'm writing now from the blissful peace of a coffee shop; my husband is giving me some much needed "me time" after a very busy month!

We are a part of a CSA again this year, and we're loving it! Fresh, local, organic veggies, a great community of people, a farm that cares about urban renewal (one of their locations is an abandoned outlet mall parking lot!). So much to love! There is only one thing I'm not loving: bok choy. It's good in stir fry or fried rice, but I'm not in love with it enough to do that multiple times per week. And I'm the only one who likes it in our family, which means I'm really on bok choy overload.

I've been scouring the internet for ideas, and this one inspired me. I added some kohlrabi that was also lingering in the fridge, and it added a nice crunch. It may not be apple season, but I'm totally okay splurging on some out-of-season organic apples to round out this mostly-seasonal dish.

And it got husband approval. Win!

Bok Choy, Kohlrabi, and Apple Slaw

Ingredients:

1/2 a large head of bok choy, thinly sliced

1 medium kohlrabi, peeled and julienned

1 apple, cored and julienned

1/4 c. sliced green onions (white and green parts)

1/2 cup of plain, whole milk yogurt

1/4 cup of sour cream

2 T. white wine vinegar

1 T. honey

1/2 t. garlic powder

1/2 t. unrefined sea salt

black pepper to taste

1 T. poppy seeds

Combine vegetables in a large bowl. Whisk together remaining ingredients in a small bowl. Toss dressing with vegetables. Cover and chill in the refrigerator for at least 20 minutes before serving.

(Note: Carrot and celery would be a great addition, as in the original recipe. I didn't have any but I might add some next time.)

What do you like to do with Bok Choy?

**This is part of Wellness Wednesday! **

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5 Easy Ways to Eat More Vegetables

image by Guillaume Paumier

Sometimes I'm overwhelmed at the idea of preparing vegetables.  Sometimes I just plain don't feel like adding one more step to my meal preparation.

When I'm strapped for time, we eat less vegetables. 

But I've found a few ways to sneak more veggies in, even on the busiest of days. I hope they will inspire and enable you to eat more veggies, too!

 5 Easy Ways to Eat More Vegetables

#1: Keep Organic Frozen Vegetables on Hand
As much as I love supporting local agriculture, sometimes frozen veggies really come in handy. I keep my freezer stocked with organic peas, spinach, broccoli, and corn. No washing, trimming, or chopping necessary. They are ready to dump into any meal at a moment's notice.

#2: Make Weekly Breakfast Greens
When I go to the grocery store or, in season, to the farmer's market, I buy a couple bunches of greens such as kale or Swiss chard. I cook them up all together like this, and then I eat them with my breakfast of fried eggs and toast for a few days in a row. It's a few minutes of work on the first day, but then a delicious veggie-packed breakfast comes together in a snap for the rest of the week!

#3: Cook them with Pasta
When we have mac & cheese, spaghetti, or another pasta dish, I throw some greens (kale, swiss chard, or frozen spinach), frozen peas, or frozen broccoli into the pot with the pasta, toward the end of the cooking time. You barely notice that they are there, but they add valuable nutrients to your dinner.

#4: Throw Them into Smoothies
I'm not really into green smoothies made with raw greens, but I do sometimes add a handful of frozen spinach (which has already been blanched) into my smoothie. Pumpkin or winter squash is great to add to smoothies, too, like in my Pumpkin Spice Smoothie.

#5: Make Simple Sides
In the past I tended to shy away from simply steaming or sauteing vegetables. I had this idea that vegetable sides have to be fancy in order to be delicious. But I'm getting over it. Some of favorite simple sides are steamed broccoli with plenty of butter, sauteed mushrooms (in...butter), roasted cauliflower, and baked sweet potatoes.

What are your favorite fast and easy ways to eat more veggies?

See also: Be Inspired to Eat More Vegetables

This is part of: Fat Tuesday, Traditional Tuesday, Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday, Fight Back Friday, Natural Living Monday, Make Your Own Monday, Modern Alternative Kitchen, Keep it Real Thursday, Pennywise Platter Thursday, Thank Your Body Thursday

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Quick & Nourishing Lunch Idea: Cheesy Veggie Quinoa

On days when we don't have any leftovers, and we're out of bread or don't feel like tuna again, I'm stumped for what to eat for lunch. I need something fast and easy that will sustain us until dinner, or at least until a mid-afternoon snack. 

This quinoa is perfect for those days. It cooks in just 15 minutes, during which you can unload the dishwasher, sweep the kitchen floor, or play with your kids. Using organic frozen vegetables means you don't have to chop or wash anything; just dump it in.

And I love having another way to get quinoa into our diet, since this pseudo-grain is higher in protein than any "real" grains out there. I choose to soak it to reduce anti-nutrients like phytic acid (even though it's not a grain, it's a seed, so it still contains phytic acid which binds to minerals and prevents our bodies from absorbing them). But don't be scared; soaking quinoa is really easy! 

If you're pantry's a little bare and you know you need something to eat for lunch tomorrow, soak some quinoa before you go to bed and lunch will come together in minutes!

Cheesy Veggie Quinoa

(Serves 2-3 for lunch)
Ingredients:
1 c. quinoa, rinsed in a fine-mesh sieve
1 T. apple cider vinegar or lemon juice
filtered water to cover
1.5 c. homemade chicken stock
1/2 t. unrefined sea salt, plus more to taste
1.5 -2 c. organic frozen veggies: I used broccoli, spinach, and grated carrots (I grated & froze those myself when I had a lot of carrots to use up; they're great to throw in soups or whatever for an extra veggie punch)
spices of your choice: I sprinkled in garlic powder, ground mustard, and nutmeg
cheese: as much as looks good to you, I used about 1/2 a cup of Dubliner

Directions:

1. The night before, combine rinsed quinoa, apple cider vinegar or lemon juice, and filtered water to cover in a medium saucepan. Allow to soak overnight at room temperature. (a warm place is best, like in the oven with the light on or next to a warm crock pot).
2. The next day at lunch time, drain and rinse the quinoa again, and return to the pot with the chicken stock and salt.
3. Bring to a boil, reduce heat, and cook covered for 10 minutes.
4. Add the frozen vegetables and spices, stir, cover, and cook for 5 minutes or until veggies are done.
5. Add grated cheese and stir to combine. Serve and enjoy your easy, delicious, filling, nutritious lunch!

This is part of: Thank Your Body Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Simple Meals Friday

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Disclosure: This post contains affiliate links.

My Favorite Kale

I don't like to have to work to chew my kale. Anybody with me?

This recipe makes the most of kale's robust flavor, and adding nutritious ingredients like butter and chicken broth helps to unlock all the nutrients that kale has to offer. And you cook it until it's good and tender, so you can chew it, not chew it.

This recipe's true merit? My husband eats it. And likes it. And that makes me a happy wife.

My Favorite Kale

 

Ingredients:
1 bunch of kale (8-10 large leaves)
2 T. butter, coconut oil, bacon grease, lard, or chicken fat
1-2 cloves garlic, sliced
1/2 an onion, diced (optional)
1/4 t. salt
pepper to taste
a pinch of nutmeg (freshly grated is the best!)
1/4 c. chicken broth

Directions:

1. Wash the kale and pull leaves off of stems. Discard the steps. Chop the leaves coursely.
2. Heat an iron or stainless steel skillet over medium heat. Melt the fat in the pan.
3. Add the kale and optional onion to the pan and cook, stirring, until kale is wilted. 
4. Add sliced garlic, salt, pepper, and nutmeg, and stir to incorporate.
5. Add chicken broth, bring to a boil, reduce heat to low, and cover.
6. Cook, covered, stirring occasionally, until the kale is tender (taste it to make sure it's tender enough.)
7. If you want it to be a little more browned, cook an additional couple of minutes with the lid off. (My husband likes it a little crispy.)

Enjoy! This kale is great underneath a couple fried eggs, or as a side dish with roast chicken or meatloaf.

How do you like your kale?

This is part of Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Farm Girl Blog Fest, Monday Mania

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The Easiest Potatoes Ever

Need an easy side dish to go with your dinner? These potatoes are simple enough for a weeknight at home, and yummy enough for a holiday party. You can customize them with any herbs that your heart desires, and serve them with chicken, beef, or fish. Did I mention that they are the easiest potatoes ever?!

Note: Potatoes are on the Dirty Dozen list, so try to get organic if you can find them. My local Meijer usually has organic potatoes, and I can also find them at my local farmer's market.

 

The Easiest Potatoes Ever

(inspired by Ina Garten's recipe)

Ingredients:
Small round or fingerling potatoes, any variety (I used redskin)
Butter (at least 2 T, but as much as you need to coat the potatoes thoroughly)
Salt and pepper to taste
Herbs of your choice (fresh or dried, ie. rosemary & thyme, or fresh dill)

Directions:
Wash your potatoes but do not peel. Melt the butter in a dutch oven. Add the potatoes and season with salt and pepper. Toss to coat the potatoes. Cover and cook over low heat until potatoes are tender when pierced with a fork, about 20-30 minutes. Shake the pot once in awhile to prevent burning. If using dried herbs, add halfway through the cooking time. If using fresh herbs, add after the potatoes are finished cooking.

We served this with salmon that was broiled until cooked through, and then spread with a lemon parsley pesto. It made for a super-simple but gourmet meal.

If you try these, I'd love to know what you think! 

What are your go-to easy side dishes?

This is part of: Simple Lives Thursday, Pennywise Platter Thursday, Keep it Real Thursday, Thank Your Body Thursday

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Recipes by the Soup Goddess: Butternut Squash Soup with Brie

Who is the Soup Goddess? Read all about her here. And if you say her title aloud, please note that the emphasis is on the "ess."

Mmmmmm squash soup. Autumn is not complete without a few bowlfuls of it. This one is smooth and comforting, divinely creamy, and more savory than sweet. Make it for a squash-loving friend, and savor it over candlelight and conversation. Serve with crusty bread and salad for a light dinner, or as a starter for an upscale dinner party.

It may look like a lot of steps, but the beginning of the process is pretty hands off, and once the squash is roasted, the soup comes together before you know it.

Butternut Squash Soup with Brie

Ingredients:
2 c. apple cider (preferably from unsprayed apples, if you can find it)
1 butternut squash (around 2 lbs)
1-2 organic tart apples, cored and cut in half
1 sweet onion, chopped
2 cups homemade chicken stock
1 1/2 c. milk
1 c. half & half
1 red pepper, finely diced
2 large carrots, finely diced
2 T. butter
2 T. olive oil (or use all butter)
2 heaping T. flour (unbleached white or sprouted)
2 cloves garlic, minced
salt and pepper to taste
1/4 t. freshly grated nutmeg
6 oz. brie, rind removed, diced
sour cream, for garnish

Directions:

1. Preheat oven to 350. Place 1 cup of apple cider in a 9x13 pan.
2. Wash the squash. Cut it in half (good luck!!) and scoop out seeds. Place cut side down in the pan. 
3. Cover the pan with foil (or use a casserole dish with a glass lid). Bake 40 minutes.
4. Place the apple halves in the pan with the squash and re-cover. Bake 20-25 minutes, until apples and squash are tender when pricked with a fork.
5. Uncover the pan and let cool until comfortable to the touch. (You can start the next step while you wait.) Remove the peels from the apples and squash. 
6. In a soup pot, melt the butter and olive oil. Saute carrot, onion, and pepper, adding the garlic toward the end. 
7. Add salt, pepper, and flour. Cook and stir for one minute. 
8. Add the squash, apples, and liquid from the pan, and 1 cup of chicken broth. Puree with an immersion blender.
9. Add the remaining apple cider, chicken broth, milk, half & half, and nutmeg. Mix well and cook, stirring, over medium heat 5-10 minutes until heated through. Taste and adjust seasoning.
10. Add the brie and stir to melt.
11. Ladle into bowls. Garnish with a dollop of sour cream and a sprinkle of fresh nutmeg.

This is part of: Make Your Own Monday, Monday Mania, Natural Living Monday, Fat Tuesday, Traditional Tuesday, Hearth & Soul 

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Two Dinners in One: Tex-Mex Stuffed Zucchini and "Hamburger Helper"

I love it when you get two meals out of little effort. This stuffed zucchini recipe leaves you with extra filling to eat in whatever manner your taste buds desire. We mixed it with brown rice pasta and called it "Hamburger Helper," but you could also eat it over rice, put it in a quesadilla, or use it as a crepe filling.

The stuffed zucchini was just enough for our family of one hungry dad, one nursing mom, and one almost three year old with a good appetite. Double it for a larger family or for company. The leftover filling was enough to feed us dinner the next day with about 2/3 pound pasta.

Bonus: This is a great way to use up overgrown zucchini!

Recipes by the Soup Goddess: Minestrone

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

This is the second soup in this series, Recipes by the Soup Goddess. The Soup Goddess is my mom, and she's not really a goddess, but she is a pretty gifted woman. And one of her gifts is making soup.

When I think about this soup, I remember a time during the first year I was off of meal plan at college and cooking for myself. My mom came for a visit and brought with her a gallon sized freezer bag full of this soup, complete with a little baggie of grated Parmesan. I don't remember much of what I ate that year, but I had virtually no cooking experience and that soup was a bright spot in a dark culinary period.

This is a great soup to make in late summer or early fall, when vegetables like green beans and zucchini can still be found in your garden or at your farmer's market. 

Happy Summer Vegetable Salad

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Corn, Green Beans, Tomatoes, Basil, and Feta. Can you say yum?

My favorite kind of recipe is one that evolves from random bits of things I have lying around. I wasn't sure what to do with a few ears of leftover corn, or the small handful of green beans I harvested from my very neglected patio garden. Then I remembered the vibrant tomatoes my aunt brought me from her garden, and the feta that has been in the fridge for awhile and surely should be eaten. Add to it a handful of basil (the one plant on my patio that is thriving despite my neglect), some quality olive oil and red wine vinegar, and this salad was born. One bite and I knew it was a keeper.

Basil-Lime Avocado Salad Dressing

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Check out those pastured egg yolks. They are almost orange!

I love my standard Balsamic Vinaigrette, but sometimes it's nice to have something different atop my plate of greens. This unique and nutritious dressing was delicious with a salad of romaine lettuce, cherry tomatoes, red onion, radishes, bacon, and hard boiled eggs.

Why make your own dressing? 

 

Homemade salad dressing is easier than you think! With just a few basic ingredients you can whip up something much tastier and healthier than anything that comes in a bottle. Trying to avoid high fructose corn syrup and polyunsaturated oils? Make this easy change to improve your family's health, and you might just end up enjoying salads more, too!

7 Unexpected Uses for the Humble Ice Cube Tray

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Freshly Squeezed Orange Juice for a Strawberry Orange Julius

These babies are not just for ice anymore, folks. 

I love when a simple, inexpensive tool has so many uses.  Take the humble ice cube tray: it can help you preserve the harvest, prevent food waste, save you time, boost your family's nutrition, and make your tastebuds do a little happy dance!

Here are 7 unexpected ways you can put those ice cube trays to work in your real food kitchen:

How to Make an Awesome Smoothie

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Strawberry, Banana & Peach Smoothie

I think my smoothie-making has reached new heights lately. My non-smoothie-loving husband has even been enjoying them, which is quite an accomplishment in my mind. I've finally found a method that produces a delicious smoothie every time. Want to know how?

Tips for Making Awesome Smoothies

 

1. Use frozen fruit. Using fresh fruit, or even a mixture of fresh and frozen, results in a thinner, more liquid smoothie. My favorites are strawberries, blueberries, raspberries, and peaches. When those fruits are in season locally I buy a bunch at the farmer's market or u-pick farm and freeze them. (My next post at Modern Alternative Kitchen is on Lazy Freezing Techniques. Subscribe over there so you don't miss it!) Then I have enough for smoothies year-round!

You can freeze strawberries whole with tops for smoothies!

2. Banana is key. The creamy sweetness of a banana can't be beat! Next time you have some slightly over-ripe ones, cut them into chunks and throw them in the freezer. (You can sometimes find over-ripe bananas for a reduced price. This is an excellent use for them!)

3. Add greens...sparingly.  Greens such as spinach or kale add a lot of nutrition to your smoothie, provided they are lightly cooked first. See this post for how to prepare greens for smoothies (scroll down to the smoothie section), or do it the easy way: buy a bag of frozen spinach. Make sure you get the kind that is not all in one solid clump. Add a couple tablespoons to your smoothie right from the bag. They are already cooked before freezing, so you don't have to worry about the raw greens problem. Don't add too much, or the taste may be overpowering. Experiment and see what works best for you!

See the little green flecks?

4. Start with just a little liquid, and add more as necessary. I use whole raw milk in my smoothies. Full-fat coconut milk is a good alternative if you can't tolerate dairy. I start with just a little, which I add after I put the fruit into the blender. Then when the blender gets stuck because it needs more liquid, I stream more milk in through the top while it's running.  I add just enough to get it going.

5. Season your smoothie. I like to add a pinch of salt, a splash of vanilla extract, and sometimes a little honey if it's too tart. It's amazing what a difference it makes in enhancing the flavor. Don't forget to taste it before you pour it out to see if it needs anything.

6. Use plain, full-fat yogurt. This goes a long way in making the smoothie satisfying. Greek yogurt guarantees an even thicker product, but make sure you buy full-fat! I can only find full-fat Greek yogurt at the health food store.

7. Include coconut oil.  I love the subtle flavor that coconut oil adds, and it's a healthy fat. Read more about it here. In the past I've melted it first, but lately I just throw it in solid. As long as you follow the next tip, it will be okay.

8. Blend it thoroughly. It's no fun to run into chunks of un-blended fruit. Don't be shy, let that blender do it's thing until you're sure it's all blended! This also makes the smoothie....frothy. Frothy is good.

Strawberry Orange Julius

If you're afraid to make a smoothie without a recipe, you can find recipes all over the internet. Use your judgement and use only real ingredients! And if you want to try something a little different, try my Strawberry Orange Julius. It's a refreshing treat any time of year!

What's your favorite smoothie? Share your smoothie-making tips in the comments!

This is part of: Hearth and Soul Blog Hop, Slightly Indulgent Tuesday, Fat Tuesday, Whole Foods Wednesday, Healthy2Day Wednesday, Real Food Wednesday. Keep it Real Thursday, the seasonal recipe round up for berries at Gnowfglins, Monday Mania

Recipes by the Soup Goddess: A New Series

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Best Ever Tomato Soup with Pesto Grilled Cheese

Summer seems a strange time to start a series about soup. But it's also the time when gardens start to overflow with fresh vegetables. One of the best ways I know of to use up fresh vegetables is to turn them into soup. And I happen to know a soup expert.

This is my mom, Linda.

Isn't she a good lookin' Grandma?

Her friends call her the Soup Goddess.

I'm not sure when it started. She has always been a good cook, but in the last ten years or so she has been perfecting the art of soup. Cream of Asparagus, Minestrone, Tomato, Ham and Potato, Split Pea, French Onion, Beef Barley, Chicken Corn Chowder, Broccoli Cheese, Turkey Dumpling, Wild Mushroom, Chicken with Wild Rice, Butternut Squash with Brie...are you getting hungry yet?

Momma's Minestrone

How many times have you been to a restaurant, ordered the soup, and thought, "Well, that was disappointing"? Or do you go through the effort of making soup from scratch at home and then think that it was just okay?

Butternut Squash Soup with Brie

Let the Soup Goddess teach you how to make soup. I'll be sharing her recipes here at Plus Other Good Stuff, as well as her secrets for how to achieve the tastiest soup!

We'll start with some summery recipes like Tomato Soup and Minestrone, and as fall approaches you better believe we're bustin' out the brie for the best squash soup ever! Yeah, get excited! 

Are you ready to learn how to make delicious, nutritious, satisfying, family-pleasing soups?

Real Food Cook-Out Menu

Garlic Herb Potato Salad - my favorite summer side dish!

I'm spending several days at my parents house while my husband is at a big long conference. I'm not doing much cooking while I'm here (what a nice break!), but yesterday my extended family got together for a cook-out, and I just HAD to share with you what we ate. It was so delicious and healthy and real!

Our Family Cook-out Menu

Grass-fed Hamburgers
Applegate Farms Organic Hot Dogs
Trader Joe's 100% Whole Wheat Buns
Garlic-Herb Potato Salad
Green Beans with Goat Cheese and Pine Nuts
Grilled Broccoli with lemon and thyme
Fruit Salad
Gluten-Free cupcakes (for the gluten-intolerant family members, but tasty enough for everyone to enjoy!)
"Bars" (a very unhealthy but totally delicious bar cookie that my family has been making for ages. I'm totally okay with compromising on this one because they are so darn good and it's a once in awhile kind of thing!)

What does your family like to eat at cook-outs? Have any easy and healthy ideas to share?

 This is part of Real Food Wednesday, Whole Foods Wednesday, and Simple Lives Thursday.

Hummus, Feta, and Radish Sandwich

I am very blessed that my husband comes home for lunch almost every weekday. Except Fridays. On Fridays, he goes out to lunch with his co-workers. I used to be sad about that. I get lonely during the day and it really feeds my spirit to have that hour with him in the middle of the day.

Recently, however, I realized that there is one benefit to having lunch without my husband: I can eat whatever I want! No, I don't mean secretly pigging out on ice cream or Hostess products. I mean I can eat leftover soup that he thought was gross, or have a big salad that he might not consider "substantial" enough. Or I can eat radishes. And lots of them.

When I was in kindergarten I checked out a book from the school library in which an old man tells a little girl, "Don't be saddish, have a radish!" We quoted that line often throughout my childhood, but it wasn't until recently that I began to truly appreciate radishes. Thinly sliced on salads and sandwiches, they really do have the ability to turn a sad mood into a happy one.

So yesterday when my hubby was eating Chinese food with the guys from work, I devoured this little creation. And it made me smile. I feel almost silly giving you these instructions on how to make a sandwich, but here they are, nonetheless. Try it!

Hummus, Feta, and Radish Sandwich

 

ingredients :
soaked, sprouted, or sourdough whole grain bread
grass-fed butter
hummus, preferably homemade
feta cheese
radishes, thinly sliced
homemade Greek Dressing
sea salt and freshly ground pepper

method :
Toast the bread. I made it open face but it would work as a traditional sandwich as well. Spread butter on the bread. Spread hummus on the bread. Sprinkle some crumbled feta on top of the hummus. Layer sliced radishes on top, and drizzle with the dressing. Sprinkle some salt and pepper on top. Admire your creation and gobble it up before your husband comes home to see what you're eating!

P.S. I'm not gonna lie. My hummus was store-bought, preservatives and all. But what can I say, I just had a baby!

How do you like to eat radishes? And what do you eat when you don't have to worry about your spouse or children eating it?

One Pot Meal: Baked Fish Provençal

Pet peeve: meals that dirty several pots. Or a meal that you start on the stove and transfer to a casserole to put in the oven. Or a meal that dirties the blender or food processor in addition to one or more pots. I hate dishes so I try to keep them to a minimum! Sometimes, when a recipe says to start cooking on the stovetop and transfer to a casserole, I try to figure out if I can do the whole thing in the same pot or skillet. Since my pots are oven safe, that's often a viable option. So that's what I did with this easy fish dish. It's one example of the kinds of simple meals we're eating lately in order to stay sane. Make sure you have a pot with an oven-safe lid, too.

Baked Fish Provençal 
(adapted from $3 Dinners)

Ingredients: 
1/4 c. olive oil
1 large onion, chopped
3 garlic cloves, minced
1 (14 oz) can diced tomatoes and their juice
3 T. chopped parsley or 1 T. dry parsley
1 T. Herbes de Provence (see note below)
1 bay leaf
2 large potatoes, thinly sliced (or 3 medium or 4-6 small)
1/3 c. chopped and pitted oil cured olives (I find them in the international aisle at Meijer)
unrefined sea salt and freshly ground pepper to taste
1 1/2 lbs fish fillets, such as cod or whitefish, rinsed (make sure it's wild-caught and not from China)

Method:
1. Preheat oven to 375.
2. Heat oil in large skillet on medium. Add onion, cook 3-4 min, adding garlic in the last minute. Add tomatoes, herbes de provence, parsley, bay leaf, potatoes, olives, and salt and pepper to taste. Bring to a boil and simmer, covered, 7-10 minutes until potatoes begin to soften.
3. Remove bay leaf, check seasoning. Remove half of the mixture to a dish (perhaps one you will be eating out of later so as to not dirty an extra dish), and place fish fillets on top of remaining mixture. Place reserved mixture on top of fish.
4. Cover and bake 25 minutes, until fish is opaque and flakes easily with a fork and potatoes are tender.(You can also uncover it for the last 10 minutes or so, see update below.)

I think it's great with a sprinkle of parmesan and a squirt of fresh lemon juice. You can serve it with some vegetables or a salad on the side, but it also makes a pretty complete meal on it's own. Even better!

Note: Don't have Herbes de Provence on hand? Neither did I. There are plenty of recipes online for how to make your own. Here's the one I used. If you're out of something, don't stress about it (unless it's the oregano or thyme). I made mine without savory or lavender. I'm sure it would be extra tasty with those added, but it was plenty good without them, too!

What's your favorite one-pot meal?

[Update: yesterday I heated up the leftovers for lunch in a 250 degree oven for a little over an hour while I was running errands. I turned the heat up to 300 when I got home for 15 minutes or so. These leftovers were even more delicious than the original, which I owe to two things: cooking for so long at a low temperature concentrated the delicious sauce, and heating it uncovered crisped up the potatoes. Our family practically devoured it. I love it when leftovers taste so good!]

This is part of Real Food Wednesday, Gluten-Free Wednesday, This Chick Cooks and Simple Lives Thursday. Check them out for tons of great recipes and kitchen tips!

Cook Squash the Safe and Brainless Way

One of the ways we're surviving this stressful time is by doing things as simply as possible. Sometimes those simplifications fall into the 80-20 rule: eat as healthfully as possible 80 percent of the time, and it's okay if the other 20 percent isn't perfect. Like going out for chinese food (boy did that make my husband happy. He's been craving egg rolls for the five years we've been married). Or eating a frozen pizza once in awhile. Or buying store bought bread instead of making it from scratch (though I do usually buy sourdough or sprouted bread...but not always).

Here is one example of a simple method that doesn't compromise health. Cooking and pureeing your own squash or pumpkin is a great way to use local produce and avoid the BPA in canned products, but it's one of those things I'd be tempted to let go in a season such as this one.  However, when your CSA keeps giving you squash, you've gotta do something with it! This is the easiest way to use your squash before it rots. And if you don't have the energy to use it right away, it's ok! Freeze it and use it when you feel inspired.

You really can't mess this method up.

Usually, to cook a whole squash, you grab the sharpest knife you own and pray that you won't lose a finger while attempting to cut it in half. Or maybe that's just me. But I've never quite felt at peace about risking my digits like that, and so I've discovered a much easier way to cook a squash. Bonus: you can forget about it and you won't ruin it or burn the house down.

Step One:
Rinse off your squash and place as many as you want inside your slow cooker. I did three in this picture, in my six quart slow cooker. If you're doing larger ones, maybe just one or two.

Step Two:

Put the lid on, and turn the slow cooker on low or high, depending how long you have. I honestly can't tell you how long it's going to take (I told you this was brainless), but they always cook faster than I think they will. Check it after an hour, and then every half hour or so. If you can't check that often, turn it on low. It's done when it pierces easily with a fork.

Step Three:

Remove the cooked squash from the slow cooker and let them cool until you won't burn yourself touching them.

Step Four:

Cut the squash in half using a knife (mmm, now wasn't that easy?). Scoop out the seeds with a spoon and discard. Scoop out the flesh using a spoon. (Notice that's not the same squash you saw in the above picture...something sketchy is going on here...)

Step Five:
If you want pureed squash, use an immersion blender (my new favorite tool!), a regular blender, or a food processor to puree. (My immersion blender came with this handy little cup - perfect for smoothies! I find it SO much easier to wash the cup and one piece of the immersion blender than to wash all the little pieces of my blender or food processor. Seriously. You need to invest in one.)

Step Six:
Spoon the puree into jars, label, and freeze until needed. A big butternut and a medium acorn yielded about four and a half cups of pureed squash. The stuff in the measuring cup went into our dinner that night. (Pumpkin Sausage Pasta from Simply in Season. Yum.)

No more cutting your finger off trying to cut open a squash. Hurray!

Hope you are enjoying this fall season and finding ways to simplify and enjoy each day. :)

This is a part of Real Food Wednesday.

Simple Meal: Saucy White Beans with Zucchini

*Update: I've entered this into the seasonal recipe round-up at GNOWFGLINS! Check it out for more great recipes to use zucchini and summer squash!*

As you learned in my last post, our family recently returned from a Fine Arts Camp where we taught middle-schoolers, chased our toddler through the woods, slept on two "twin" beds pushed together, and cooked real food without a kitchen (I know I didn't give you all those details in the last post, but I thought you'd enjoy hearing more about our time there).

Here is one of the very simple meals I made while we were there, using our new one-burner Coleman stove. As always with my recipes, amounts are approximate and can and should be altered according to your own tastes. It was a cinch to whip together with the few ingredients I brought (and yes, I brought fresh basil from the garden!). It would be realllllly good with sausage, I’m sure. J

Saucy White Beans with Zucchini

Ingredients:

2 T. butter

1 onion

1-2 zucchini

2-3 cups cooked white beans (great northern or cannelini)

garlic powder, salt, and pepper to taste

1 c. pasta sauce (or as much as you want)

cheese to taste, shredded (I used Swiss and parmesan because that’s what I had)

fresh basil leaves, snipped into strips

Directions:

1. Melt the butter in a large saucepan.

2. Add the onion and cook until tender.

3. Add the zucchini, beans, and seasonings and cook covered over low heat, stirring every couple minutes, until zucchini is tender.

4. Add the sauce and stir to combine.

5. Add the cheese, stir, and cook a couple minutes to melt and heat through.

5. Stir in the basil.

6. Serve with extra parmesan cheese on top.

I’m sure this would be good over pasta (maybe use a little more sauce) or on toast, but I kept things simple and just ate it out of a bowl. It hit the spot and was super easy, even without a kitchen!

If you have a simple meal you've made lately (with or without a kitchen!), share it in the comments!

This is part of Real Food Wednesday and Pennywise Platter Thursday.

Cucumbers Out Our Ears!

Our CSA is currently dominated by cucumbers. This week we got 7 cucumbers and 10 pickles. I wanted to make pickles, but we are heading to Blue Lake Fine Arts Camp and I will not be doing any crazy kitchen projects. (I'll be sure to post a picture of the "kitchen" we have at camp!)

So what's a girl (or guy) to do with so many cukes? Well, all kinds of fun stuff! I made the most adorable Cheddar-Herb Cucumber bites for a party at our house Monday night, and didn't take a single picture. But the recipe is below and I assure you they are quite tasty!

But first, a VERY simple recipe involving cucumbers and blueberries! This is what happens when I decide to make a salad 2 minutes before we sit down to eat dinner. It involves no lettuce (takes too long to wash) and only 5 ingredients. And it was the perfect compliment to our quinoa-sweet potato veggie burgers (recipe coming soon).

If your CSA or garden is also swimming in cucumbers, I hope these recipes help you use them up!

Cucumber-Blueberry Salad

1 cucumber, cut into chunks

a handful of blueberries

a splash of white wine vinegar

salt and pepper to taste

chopped fresh basil and mint

Toss together and enjoy!

Cheddar-Herb Cucumber Bites

Mix together the following ingredients, eye-balling the amounts to get the consistency you want:

softened cream cheese

sour cream or plain yogurt

shredded cheddar cheese

chopped fresh dill, basil, and chives (or whatever herbs you want)

salt and pepper to taste

Spread onto slices of cucumbers or pickles. Serve as a snack, appetizer, or side-dish. (It's also great on crackers or on other veggies.)

One more tip for using your cucumbers: add a few slices to your water glass for a refreshing break from plain water. :)

What's your favorite way to use cucumbers?

This is part of Real Food Wednesday and the Gnowfglins Seasonal Recipe Round-up

Word of the day: Kohlrabi

"I'm going to need some help finding the kohlrabi," said the woman standing next to me at our CSA pick-up last week.

I had never heard of kohlrabi either, until joining our CSA last year. But these alien-like bulbs have been a welcome addition to our dinner table. As a part of the cabbage family, they taste a bit like broccoli, but have a texture reminiscent of an apple. They are satisfyingly crisp when eaten raw, which, in my humble opinion, is the best way to eat them.

Here is what wikipedia says about the origin of the name "kohlrabi":

The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The same roots are also found in the German word Kohlrübe, which refers to the rutabaga.

The vegetable consists of two main parts: the bulb and the leaves. Both are edible, though the bulb is more commonly eaten than the greens. Here's what I recommend doing with the bulb:

1. Cut off all adjoining stems and peel with a sharp knife. (I cut myself the other day trying to peel one with a peeler. I don't recommend trying that.) Be sure to remove all the tough skin.

2. Cut in half and then slice thinly.

3. Make a homemade dip by combining some plain whole milk yogurt, sour cream (I recommend Daisy brand because it has no additives or hormones, and is affordable; of course grass-fed organic is ideal but not always realistic), and homemade ranch dressing mix.

4. Dip your sliced kohlrabi into your homemade dip! Yum!

You can also chop it and put it in salads, or you can cook it. But I prefer it raw.

Now how about those leaves? I can't stand wasting food, especially nutritious food. So I try to use the greens as well as the bulb. I threw some into my homemade chicken noodle soup the other day. You can use them anywhere you'd use other greens. If you don't know what to do with greens, check out this post I did for Kitchen Stewardship: 5 Easy and Delicious Ways to use up CSA greens.

If you're a part of a CSA this year and you had no idea how to use up your kohlrabi, I hope this helps! If not, go to your local farmers market and pick some up; you won't be disappointed! :)

This is part of Monday Mania.