Grain and Vegetable Soup

This soup is a variation of this other veggie soup that I posted previously. This one is loosely based on Bob's Red Mill Veggi soup mix. I call it grain soup because I make it with whatever little bits of grains I have leftover in the pantry on the day I am making it. I will write up what I used today, but you can use pretty much anything, just make sure you have about a cup total of the grains.

I also just use whatever veggies I have on hand, but always at least onions and usually carrots and often celery, but not always. Today I added kale, but I also love this soup with regular ol' cabbage. Summer squash, tomatoes, radishes, potatoes or anything else can also be used.

Grain and Vegetable Soup

Olive oil

1 onion, diced

2 small or 1 big carrot, diced

1 celery stalk, diced

1/4 cup bulgur

1/4 cup barley

1/4 cup split peas

1/4 cup brown rice

8-10 cups water

1 bunch kale

Better than bouillion soup base to taste (or use half broth half water)

Cook the onion, carrot, and celery in the oil in a large soup pot until soft and starting to caramelize, about 10 minutes. Stir in the grains and coat with the veggies and oil. Add 8 cups of water and bring to a boil. After it boils, reduce heat to a gentle simmer, cover the pot, and cook, stirring every 20 minutes or so, until the grains are tender. Depending on what you used this can take from 1-3 hours.

When the grains are tender, or nearly so, add in the soup base to your desired level. For 8 cups of water I'd start with about 1/2 Tbsp and add more if you think it needs it. If the soup seems too thick at this point, you can add more water.

Stir in the kale and continue simmering until it's done, about 10-15 minutes. 

Again, you can use any grains or veggies you have on hand in this soup. If you want them to maintain some of their freshness, add them near the end with the kale. If you like them mushier (like sweet potatoes, maybe) add them earlier on in the process.

Mushroom Soup

I was cruising the internet for a mushroom soup recipe the other night, and came across this one based on a recipe from Anthony Bourdain's Les Halles cookbook. Normally I wouldn't think a fancy French soup recipe would fit the bill for an easy weeknight meal, but the poster said Bourdain said this was "the easiest recipe in the book", so I decided to give it a go. And I must say, it is nothing if not easy. Very few ingredients, hardly any prep, and a delicious soup at the end. I'd say it's a keeper!


Mushroom Soup


1 - 3 Tbsp Olive Oil
1 -3 Tbsp Butter, or More Olive Oil, or Earth Balance
1 Onion, thinly sliced
12 oz. Mushrooms, white, crimini, or a combination, halved
4 Cups Broth, Veggie or Chicken
1 Sprig Parsley
2 oz. Dry Sherry
Salt and Pepper to Taste (I ended up not using any, and the soup was delicious!)



Heat 2 tsp each olive oil and butter, or 4 tsp olive oil, in a soup pot over medium heat. Add the sliced onion and cook until soft but not brown, 6 minutes or so. Add another tablespoon (or more) of butter, oil, or a combination, then add the mushrooms. Cook until they have released their liquid and it is starting to cook off, about 8 minutes.



Add in the broth and parsley. Bring to a boil, then reduce to a simmer and simmer for one hour. Blend with an immersion blender (or in a regular blender) until smooth. Stir in the dry sherry and season to taste with salt and pepper. Serve and enjoy!

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Veggie Burgers

This is a recipe that I printed many years ago from Kathleen Daelemans. I have been in somewhat of a lunch rut recently, so dusted off this recipe. The patties are not super-cohesive, and thus a bit difficult to turn, but they are very, very tasty. Oh, and did I mention that they are good for you, too? Very little fat, high fiber and lots of protein. A winner all the way around!


1 Onion, Diced
2 Cups Veggie Broth (or Chicken)
1 Cup Bulgur
4 oz. Frozen Peas
1 - 15 oz. Can Garbanzo Beans, Drained and Rinsed
Salt and Pepper to Taste
1/4 Cup Shredded Cheese (optional)

Put the diced onion and broth in a pot and bring to a boil. Reduce heat and add the bulgur, frozen peas and garbanzo beans. Cover the pot and turn off the heat. Let sit until the liquid is absorbed, about 15 minutes. If there is still liquid left in the pot, return to low heat for a few more minutes until it is gone.

Use a potato masher or large fork to mash up the mixture. The idea is to make sure all of the garbanzo beans are smashed. Add salt and pepper and cheese (if using) and give it a good stir. Just about any cheese would work. This time I used parmesan, but I have also used cheddar and mozzarella, both with excellent results. Of course, if you are looking for a vegan meal, just leave the cheese out altogether.




Form into patties and cook in a nonstick skillet with a little bit of olive oil until nicely browned on one side, 3 or 4 minutes. Turn carefully with a spatula, and cook on the second side for another 3 or 4 minutes. (My patty is square so it would fit on the bread I was using, but you can shape yours any way you like.) Serve like a sandwich or hamburger with your favorite fixings.


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"Poached" Egg in Tomato Sauce

This one is more of a method than a recipe. Last night I made sauce with the last of the season's tomatoes. I know I need to save most of the leftover for my sweetie to enjoy with mozzarella sticks this weekend, but I have been wanting to try baking eggs in tomato sauce for a long time. However, our oven takes a really long time to heat up, and as I just wanted to cook one egg, that seemed excessive. In browsing recipes online I found this one, and decided to give this method a go.

It was a bit tricky since I was only cooking one egg, and therefore had hardly any sauce in the pot, maybe 1/2 a cup? Next time I will use a shallower pan rather than a pot. I also cooked my egg just a tad too long, but it was still very tasty. I will be trying this again.

"Poached Egg in Tomato Sauce"

Tomato or Marinara Sauce, about 1/2 cup per egg
Egg(s)

Heat up the sauce in a pan or pot over medium-low heat. Once the sauce is simmering, crack in the egg(s). Continue cooking until the egg whites are set, but the yolk is still somewhat runny, or to your tastes, 5 minutes or so for 'medium'-ish eggs.

Serve with (or over) toasted bread.

Mustard-Rosemary Roasted Potatoes

I can tell the seasons are changing just by what I am wanting to cook. Last night I made meatloaf, and wanted something other than mashed potatoes as a side, so I made these yummy roasted potatoes instead.



1 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 tsp Paprika
1/2 tsp Dry Thyme
Salt and Pepper to Taste
2 Medium Yukon Gold Potatoes, cut into 1/2 - 3/4 inch chunks
1 - 2 Sprigs Fresh Rosemary, broken into 1 1/2 inch pieces

Preheat Oven to 400 Degrees

Spray an 8 inch baking dish with cooking spray.

Whisk olive oil, mustard, paprika, thyme and salt and pepper in a medium mixing bowl. Add the potatoes and stir to coat evenly. Spread the potatoes in the prepared baking dish and sprinkle with the fresh rosemary. Roast in the oven about 25 minutes until nicely brown on the outside and soft in the middle, stirring at least once during cooking.

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One Pot Creamy Pesto Pasta

Here is a quicky lunch or side dish to use up some of that summer basil you may still have around.

One Pot Creamy Pesto Pasta

1 Small Garlic Clove
2 TBSP Pine Nuts or Walnuts
2 TBSP Shredded Parmesan Cheese
1/3 Cup Fresh Basil Leaves
Drizzle of Olive Oil
1 Cup Pasta
2 Cups Veggie Broth (or Chicken Broth)
2 Tbsp Flour
1 1/2 Tbsp Butter
1/2 Cup Milk

Combine the garlic, pine nuts or walnuts, Parmesan cheese, and basil in a food processor and process until smooth. Slowly add in a drizzle of olive oil until desired consistency is reached. Or, feel free to use pre-made basil pesto in this recipe, up to about 1/3 cup or so.




This little food processor that came with my stick blender is perfect for this job.


Put the pasta and the broth in a medium sauce pan. Bring to a boil over high heat. Reduce the heat to a simmer, and simmer until the pasta is tender, about 10-12 minutes. There will still be some liquid left in the pot.

Sprinkle the flour over the pasta and cook and stir for about a minute. Add the butter and stir until melted. Cook and stir another minute or two, then add in the milk. Stir to incorporate everything and let cook for about 90 seconds, or until the milk is simmering. Stir in pesto sauce to taste, I like a lot, so I used all of it, but start with a few tablespoons and see how you like it. Season to taste with salt and pepper, serve and enjoy.

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Padron Peppers

This one is super quick and easy, not even a recipe, so I am not going to bother with a printer-friendly version. We got padron peppers in our CSA share 2 or 3 times this summer, and it was a new veggie to us. After researching online, I found out that they are originally from Galicia, Spain, and are commonly served as tapas. Or is that a tapa? Anyway, no matter. Also, they are mostly mild, but a few spicy ones turn up here and there. You can't tell which will be spicy, so it is a surprise! There is even a saying : "Pementos de Padrón: uns pican e outros non." (Padron peppers, some are spicy some are not.)

The preparation is super simple and delicious. Simply heat a cast iron skillet or griddle over high heat, and cook the peppers until they are blackening. Remove to a plate or platter, drizzle with good olive oil, and sprinkle with salt. That's it. Yum!

Stir-Fry Noodles with Spicy Peanut Sauce and Veggies

Okay, it's been forever. I know. I have been sick ALL summer, but despite that did manage to cook a few things, just never got around to posting.

My sweetie is not a big fan of peanut sauce, so I made this one in July when he was on a business trip to the East Coast. I have tried many times to make peanut sauce, and this was by far my best effort to date. I listed the vegetables I used this time, but, as always, you can use whatever you have on hand. Just try to have about 3 cups or so of vegetables.

For the Sauce :

1/3 Cup plus 1 TBSP Creamy Peanut Butter
1 Clove Garlic, Minced or Pressed
1/2 tsp Fresh Ginger, Minced
1 TBSP Brown Sugar
1/4 Cup Rice Vinegar
1/2 tsp Chili Garlic Sauce
1 tsp Sesame Oil



For the Stir-Fry

2 tsp Canola or Peanut Oil
1 Cup Green Beans, about 1 inch long
1/2 Cup Sliced Summer Squash
1/2 Cup Sliced Radishes
1/2 Cup Sliced Carrots
1 Cup Chopped Cabbage
1/4 - 1/2 Cup Chopped Fresh Cilantro
One 9 oz. Package of Fresh Asian Noodles, or Dried Linguine or Spaghetti


To make the sauce, combine all of the sauce ingredients in a food processor and process until smooth. Set aside.

Cook the noodles according to the package directions and set aside.

To make the stir-fry, heat the oil in a wok over high heat, add the vegetables and stir-fry until they just begin to soften, about 3 or 4 minutes. Add the sauce and the cooked noodles. Stir to coat everything thoroughly and cook until hot, about another 3 minutes or so. Stir in the chopped cilantro, serve and enjoy!

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Strawberry Puff Pastry Galette

Here is another quick and easy one. I received 2 baskets of strawberries from the CSA last week, and while we usually just eat them for breakfast until they are gone, for some reason we haven't been recently, so I had strawberries that needed to be used up ASAP. Luckily, there was also a lonely sheet of puff pastry in the freezer, and here you go!

1 Sheet Frozen Puff Pastry
1 Pint Strawberries
1 tsp - 1 Tbsp Sugar
One Egg
3 Tbsp Strawberry Preserves, Jam or Jelly
1 Tbsp Cointreau, Rum or Water

Remove Puff Pastry from the freezer and allow to thaw on the counter for 40 minutes

Preheat Oven to 400

Wash and slice strawberries into about 1/4 inch slices. Stir in sugar. If your berries are very ripe and sweet, 1 tsp should be enough. Use more sugar for tart berries. Allow to macerate while the oven comes up to temperature.

Beat the egg in a small bowl. Once the pastry is thawed, place it on a baking sheet lined with parchment paper. Fold in about 1 inch all the way around to allow the pastry to puff up around the strawberries. Brush the border with your egg wash.

Pile the strawberries into the center of the pastry, reaching all the way to the folded over border. Place the baking sheet in the oven and bake for 15 minutes.

Meanwhile, whisk the preserves, jam, or jelly with the liquid of choice. As soon as the galette comes out of the oven, brush the berries with the jam mixture. Remove to a cooling rack and cool to room temperature before slicing.


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One Pot Stove Top Mac and Cheese (No collander required!)

I developed this recipe as an alternative to packaged pasta sides. I happen to love those things. Boxed macaroni and cheese, packets of noodles and sauce mix of every variety. I love them for both the taste and convenience, but they are expensive for what you get, and full of salt and chemical preservatives.

So I started playing around with one pot homemade versions, and this macaroni and cheese recipe was born. Mind you, I still like a good old-fashioned casserole with crunchy topping from the oven, but this one is all about getting it on the table fast and easy clean-up. And it's pretty tasty, to boot!

One Pot Stove Top Macaroni and Cheese.

1 Cup Macaroni
2 Cups Veggie Broth (or Chicken Broth)
2 Tbsp Flour
1 1/2 Tbsp Butter
1/2 Cup Milk
1/3 - 1/2 Cup Shredded Cheese (Cheddar or a combination of Cheddar and another cheese like Jack)
Fresh Ground Black Pepper

Put the macaroni and the broth in a medium sauce pan. Bring to a boil over high heat. Reduce the heat to a simmer, and simmer until the pasta is tender, about 10-12 minutes. There will still be some liquid left in the pot.

Sprinkle the flour over the macaroni and cook and stir for about a minute. Add the butter and stir until melted. Cook and stir another minute or two, then add in the milk. Stir to incorporate everything and let cook for about 90 seconds, or until the milk is simmering. Stir in the cheese using a figure eight pattern until melted. Spoon into bowls and serve with fresh ground black pepper to taste.

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Chard Tart

There is a bit of a funny story regarding this recipe. I found it in the Joy of Cooking several years back, but was convinced my husband wouldn't like it. Rather than serve it to him , I made it for one of my girlfriends for brunch one morning. We both really liked it, but she agreed with me that he likely would not. So I left it at that. Lo and behold, he tried a piece, and really, really liked it. Goes to show what I know about his tastes...Anyway, I am glad he likes it so much, because I make it often. Sometimes on the weekend for breakfast, sometimes for a light dinner. Either way, it is a big hit every time. This would also make a lovely appetizer course for a small dinner party.

Adapted from The Joy of Cooking

For the crust:

preheat oven to 425

One 9-inch tart pan with a removable bottom, lined with parchment paper

1 3/4 Cups All Purpose Flour
3/4 tsp Salt
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Cold Milk

Whisk together the flour and salt. Stir the in the olive oil and milk using a fork. Press the dough into the pan, pushing up the sides. Prick with a fork a few times to prevent bubbling up in the oven.

Bake for about 10 minutes, until lightly browned.


Lower the oven to 375

For the filling:

1 Tbsp Olive Oil
1/2 Cup Finely Diced Onion, Red Onion, or Shallot
1 Pound Chard, Thick Stems Removed and Coarsely Chopped
2 Cloves of Garlic, Minced or Pressed
2 Tbsp Fresh Basil, Chopped OR 1 1/2 tsp Dried Basil
1/4 tsp Salt, or to Taste
1/8 tsp Black Pepper, or to Taste
3 Large Eggs
1/3 Cup Milk
1 Cup Grated Cheese of you choice (Cheddar, Jack, Parmesan, Mozzarella, Fontina, or any Combination)

Saute the onion or shallot in the olive oil over medium-low heat until very soft, about 10 minutes, add the garlic and cook for another one or two minutes. Add the chard, in batches if necessary, and cook until very tender, about 10 minutes more. Season with the basil and salt and pepper to taste.

In a medium bowl, slightly whisk the eggs. Stir in the milk and cheese. Add the chard mixture, then scrape the lot into the tart shell, and spread evenly.

Bake at 375 until the filling is lightly browned and firm, 25-35 minutes. Cool to room temperature and enjoy!

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Chocolate Beet Cake

Chocolate beet cake. Yes, you read that right. I admit it sounds odd, but the cake is actually quite delicious. I was suspicious of this recipe when I first read it in a Live Earth Farm newsletter years ago, but as the beets were piling up I decided to give it a go. I was glad I did. And who knows, if you don't tell anyone there are beets in the cake, they may never catch on!


I usually use regular red beets for this recipe, but this time I didn't have enough, so I used some chiogga beets as well. They are the stripey ones.


I chose to make cupcakes this time, because they freeze well in nice little individual servings, but you could use a bundt pan or 8-inch round or square pan as well.





Chocolate Beet Cake


1 1/2 pounds Beets (or enough to make 1 1/4 cups puree)
3 Eggs
1 1/2 Cups Sugar
1/2 Cup vegetable oil
1 tsp Vanilla
1/2 tsp Salt
1 1/2 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 1/2 tsp Baking Soda

Cook the beets either by boiling in water to cover by 1 1/2 inches until tender, or baking them in a 400 degree oven. Once they are cool enough to handle, slip off the skins (I like to do this under cold running water) and put them in a food processor. Process until a puree forms, adding water or beet cooking liquid if necessary to get a pureed consistency.

Preheat the oven to 350

Lightly grease and flour a bundt pan, 8-inch round or square baking dish, or line muffin pans with cupcake liners.

Whisk the eggs in a medium bowl. Whisk in the sugar, vegetable oil, vanilla, salt, and beet puree. In a separate bowl, combine the flour, cocoa powder, and baking soda. Add the wet ingredients to the dry a bit at a time until completely incorporated.

Pour the batter into your prepared pan and bake 45-50 minutes for a bundt pan, 35-40 minutes for an 8-inch square pan, and 15-20 minutes for cupcakes, or until a toothpick inserted in the cake comes out clean. Cool and enjoy.

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Bok Choy and Noodle Soup

I was looking for a way to use up some greens for breakfast, but was not in the mood for eggs at all. I thought I would try a simple Asian noodle soup, and it was quite satisfying on this foggy morning.

Bok Choy and Noodle Soup

2 tsp Peanut or Canola Oil
2 Green Onions, sliced, white parts and green separated
1 Clove Garlic, chopped or pressed
1 Bunch Bok Choy, sliced thinly, white stems and greens separated
4 Cups Veggie (or Chicken) Broth
2 oz. Noodles (Spaghetti, Angel Hair, Fettucine or Fresh Asian Noodles)
2 tsp Soy Sauce
2 tsp Sesame Oil

Heat the oil in a sauce pan over medium-low heat. Add the white part of the sliced green onion and saute for about 3 minutes. Add the chopped or pressed garlic and saute for one minute. Add the sliced white stems of bok choy and saute for 2 more minutes.

Add the broth and bring to a boil. Add the noodles and simmer until just cooked (anywhere from 2 - 10 minutes, depending on the noodles used). Add the bok choy greens and cook until tender, about 3 minutes. Stir in the soy sauce and sesame oil. Ladle into bowls and garnish with the sliced green onion tops.

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Veggie Stir Fry : remodel dinner #42

This is the second time veggie stir fry appears as a remodel dinner. Again, I used the sauce from this pork stir fry recipe. This time I used onions, carrots, radishes, green beans and bok choy. My sweetie cooked up some frozen pot stickers and steamed rice completed the meal. Yum!

And if all goes according plan (like THAT ever happens), tonight I will be cooking dinner on our new range!

Veggie Stir Fry : remodel dinner #8

The electric skillet we bought sure is getting a workout! Last night I used it to make a veggie stir fry. I used the sauce from the spicy pork stir fry to season the veggies : broccoli, carrots, onions and oyster mushrooms. I also used a bit of my favorite chili garlic sauce to spice it up a bit.

Tortellini Salad and Roasted Beets : remodel dinner #4

Tonight's dinner was pretty simple, while still using up a fair amount of CSA veggies. While looking through the fridge and freezer for inspiration, I spied a pack of tortellini from Costco in the freezer, and this is where that led.

I put a 'steamer ' pot to boil on the extra grill burner, then chopped up about 1/2 a summer squash, one carrot, a spring onion, and roughly 1 cup or so broccoli florets. When the tortellini were done cooking (I cooked about 2 1/2 cups) , I drained them then put them back in the pot with the vegetables and about 2 Tbsp of Italian dressing and a small handful of shredded Parmesan cheese. I also added about 1 1/2 Tbsp of fresh basil from the garden, then tossed it all together and set it aside.

For the beets: I cut 3 smallish beets into roughly 1 inch chunks. Then put them on foil and tossed with olive oil, salt and pepper. I added a few sprigs of fresh rosemary from the garden and roasted them in the toaster oven at 450 for about 30 minutes. So aromatic! My sweetie kept saying "It smells like rosemary". : )

Green Garlic Soup

It's spring! Well, I guess technically it's been spring for awhile, but now I know for certain that it's spring. Wanna know how I know? This soup, that's how! Many people know it's spring when the asparagus first appears in the market, or when the daffodils begin to bloom. For me, I know it's spring when I've made the first batch of green garlic soup.

This recipe came about completely by accident the first year I became a member of our CSA. We got this beautiful bunch of (what I thought were) leeks, and I found a great recipe in Cooking Light for Cream of Leek soup, and proceeded to make it. Only then did I discover that what I thought were leeks was actually green garlic. But no matter, we loved the soup, and I look forward to it every spring when we have the abundance of green garlic from the CSA

Green Garlic Soup

adapted from Cooking Light

3 Cups Green Garlic, Cleaned and Sliced
2 Cups Broth, Veggie or Chicken
1 tsp Fresh Thyme (or Rosemary)
1 Tbsp Flour
2 Cups Milk (I use 1%)
Dash of Ground Nutmeg
2 tsp. Butter
Salt
1/2 tsp. Grated Lemon Zest (optional, but gives a nice pop to the soup)

Put the sliced green garlic in a medium sauce pan with the broth and thyme (or rosemary). Bring to a boil over medium-high heat. Reduce heat to a simmer, cover and cook for about 10 minutes until the garlic is soft. Remove the garlic to a food processor with a slotted spoon. Process until smooth, adding cooking liquid as needed to get a nice smooth consistency. Set aside.

In another pot (or the one you just used, rinsed out), whisk together the flour and the milk. Add the pureed green garlic and the nutmeg (and any leftover cooking liquid from the garlic if the soup seems too thick). Bring it to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly.

Remove from the heat and stir in the butter and lemon zest, if using.

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Braised Celery and Leeks

Last spring or summer I went on a soup kick, where I was eating soup for breakfast every day. This year, I seem to be on a 'veggie sides for breakfast kick'. I am over the rutabagas and carrots that I have been eating so much of, so today for a change of pace I tried this braised celery.

I will admit, again, that this is not your normal breakfast, but I did find it to be pretty satisfying with a big glass of milk. If you're not into weird veggie breakfasts, this dish would make a nice side to any sort of roast or grilled meat or fish.

Braised Celery and Leeks

1/2 tsp Butter
1/2 tsp Olive Oil
1 Small Leek, White and Light Green Parts Only, Halved Lengthwise and Thinly Sliced
4 - 5 Stalks Celery, Cut in 1-inch Pieces
1/4 Cup Broth, Stock, or Water (if you use water, add a pinch of salt)
1/2 tsp Corn Starch
1 Tbsp Broth, Stock, or Water
Freshly Grated Black Pepper

Heat the butter and olive oil in a small sauce pan over medium heat. Add the leeks and saute until beginning to soften, 3-4 minutes. Add the celery and saute another 5 minutes or so. Add the broth, stock, or water. Bring to a boil, reduce heat, and simmer until the celery is somewhat soft, but still retains some crunch, 5-7 minutes.

Stir together the corn starch and 1 Tbsp of broth, stock or water. Stir into the celery and cook for 1-2 minutes until the liquid is thickened and coats the celery nicely. Serve with plenty of fresh ground black pepper.


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Glazed Rutabagas and Carrots

I made this for dinner one night last week, and as odd as this may sound, I can't get enough of it. Like, I have eaten it for breakfast nearly every day since, can't get enough of it. Perhaps I had been experiencing some sort of weird rutabaga shortage in my system.

Well, whatever the reason, I am still loving this recipe. It would make a great side dish with just about anything, or even a nice salad course on top of either spinach, or as in the picture, sunflower sprouts. (Or if you're weird like me, you can have it for breakfast!)

I hope you enjoy it as much as I do!

Glazed Rutabagas and Carrots

2 Small Rutabagas, peeled and cut into 'sticks' (about 1 1/2 cups)
1 Cup Baby Carrots, or larger carrots cut into 'sticks'
1/2 Cup Water (more as needed)

Glaze Option #1

2-3 tsp Brown Sugar
2-3 tsp Butter

Glaze Option #2

1 Tbsp Apricot Preserves
Squeeze of Fresh Lemon Juice


Sunflower Sprouts or Baby Spinach for serving (Optional)

Put the rutabagas, carrots, and water in a medium saucepan over medium-high heat. When the water boils, reduce to a simmer and cook, uncovered, until the vegetables are soft, 10-15 minutes. If the pot gets too dry, add more water.

When the vegetables are done there should be just a little bit of water left. If there is a lot, go ahead and raise the heat a bit to boil it off.

For option #1:

With just a little bit of water left in the pot, add in the brown sugar and butter. Continue cooking over low heat until a glaze has formed on the vegetables.

For option #2

With just a little bit of water left in the pot, add in the apricot preserves and stir to coat. Squeeze in a bit of lemon juice and cook about one more minute.



If desired, serve over a bed of sunflower sprouts or baby spinach. The heat from the rutabagas and carrots will wilt the greens.


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Rice Pilaf

My mom taught me how to make this rice dish when I was a young girl. I always think of it in my mind as "homemade rice-a-roni". But, unlike the boxed stuff, this version is not salty and is just as easy to prepare!

The recipe is best made with angel hair or spaghetti, but I was out of both and substituted the linguine you will see in the photos. It turned out fine, but I would still recommend a thinner pasta.

Rice Pilaf

1 Tbsp Butter
1 Tbsp Olive Oil
1-2 oz Spaghetti or Angel Hair Pasta, Broken into 2-inch Pieces
1 Cup White Rice
1 3/4 Cup Stock (Veggie, Chicken, or Beef)
3/4 Cup Water

Melt the butter in a medium pot over medium heat. Add the olive oil, then stir in the broken up pasta. Cook, stirring often, until the pasta is browned, 5-7 minutes. Add the rice, and stir to coat with the fat. Slowly pour in the stock and the water and stir everything around. Bring to a boil and reduce to a simmer. Cover and cook until the liquid has been absorbed, about 25 minutes, checking every 10 minutes or so. If it is cooking too fast, add more liquid and reduce the heat. Let stand, covered, at least 5 minutes before fluffing with a fork and serving.
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