Raw Beet and Farro Salad

September 16, 2014 in Side Dishes, Vegan Recipes

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Yes, they’re raw. Beets in a whole new way.

Raw Beet and Farro Salad

I discovered raw beets about a year ago, and it truly was a revelation.

They are crunchy and delicious, and so pretty on a plate. I paired them here with the ancient grain farro – the flavor of cashews in a grain! This is my first time using the grain that is so popular in Italy, and I loved the results. I bought semi-pearled farro, which just needs to be simmered until soft. If you buy whole grain farro, you will have to give it a soak overnight first. Farro has the texture of wheat berries, but tastes like cashews.

And then, raw beets. I have used them raw before in a Beet and Butternut Slaw, and found out the key: make very thin slices. Paper thin. As thin as you can get. If they are thin, they are crunchy and delicious.

So here I paired them with celery, leaves included, farro, and a lemon vinaigrette.

Happy Fall Y’all!

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Mushroom Umami Burgers

September 11, 2014 in Entrees

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Umami packed burgers with triple mushroom goodness.
mushroom burger

Mushrooms and beef are a flavor match made in heaven, and this burger is proof of that. The flavors and textures are just delicious and so worth a little extra fuss.

You will need dried mushrooms, which you can find at most health food stores. Pretty much any variety will work. Then, you turn them into a powder in your food processor or spice grinder and mix the powder into the ground beef – and Voila! – mushroomy goodness in a burger.

My Ode to End-of-Summer Days!

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Spicy Roasted Cauliflower

September 9, 2014 in Side Dishes

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Roasted cauliflower, Spicy Edition.

Spicy Roasted Cauliflower

Roasted Cauliflower, Spicy Edition

This recipe was made by a person who doesn’t like cauliflower: me.

I know, cauliflower is good for you. I know, cauliflower has a ton of anti-cancer powers. I know, cauliflower is packed with fiber, and low in carbs, and low in calories. I know all of that. I just have never liked it. Until now.

This roasted cauliflower has won me over. The creamy flesh of the roasted cauliflower paired with the spicy crust is just the perfect combo of flavors and textures. So, so good. And so easy. Just bake, then slather, then bake again. Cinchy!

This recipe was inspired by Fine Cooking Magazine this month – and their Roasted Cauliflower. I tweaked it to add spice and heat.

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Strawberry Balsamic No-Churn Ice Cream

September 5, 2014 in Desserts

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No churning necessary for this beloved flavor pairing in ice cream form.

Strawberry Balsamic No-Churn Gelato

Strawberry Balsamic No-Churn Ice Cream-slash-Gelato

Though I’m lucky to have an ice cream churn attachment, I still love to make this Grapefruit Gelato of ours from time to time; it’s especially great to bust out as a houseguest offering a treat to underapplianced hosts. Since the magic has to do with the way the acidity in the grapefruit juice (or lemon or lime) reacts with the fat in the cream, I decided to experiment with another sweet + acidity combination: strawberries and balsamic vinegar. If citrus juices produced the desired effect, then surely vinegar would as well.

Behold! No-Churn Strawberry Balsamic Ice Cream (or Gelato, as the texture reminds us a bit of that). I’m dying to try this with coconut milk sometime, too.  Read the rest of this entry →

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Easy French Onion Chicken Recipe

September 3, 2014 in Entrees

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 An easy dinner with the elegance of French Onion Soup.

French Onion Soup Chicken

Low Carb French Onion Soup Chicken dinner.

So, my family is divided into two camps: those who love French Onion Soup and those who are lame. Can you tell which camp I am in?

I love French Onion Soup. I crave it. I order it every chance I get. And so I decided to put these flavors in an easy weeknight meal.

(NOTE: I love this easy method of making quick caramelized onions – using baking soda as a cooking hack. Check it out to make this chicken dish – and any others that call for caramelized onions –  pronto!)

The soft, rich flavor of the onions with a little melted Gruyere cheese over chicken breasts is so delicious – this is my current go-to dinner obsession!

Happy Fall, Y’all!

– posted by Donna

 

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20 Minute Meal: Spicy Asian Green Beans and Shrimp

August 29, 2014 in Entrees, Healthy Fare

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Green beans and shrimp for the Win!

Spicy and Asian is a good way to go with fresj=h green beans

Simple, easy and a perfect match of flavors and textures.

If you have a bounty of green beans in your garden right now – or you see a table at the Farmer’s Market piled high with green beans, do I ever have a dish for you!

This is a simple but stunning dish – and takes 20 minutes, max. The flavors of this sauce are clean and powerful, sweet and tangy. You could pretty much saute strips of leather in this sauce and they would be yummy!

Green beans are one of the healthiest things you can put in your mouth – so packed with nutrients. Healthy and yummy is a win-win!

 

– posted by Donna

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Easy Restaurant Style Enchilada Sauce (Gluten free, Vegan)

August 27, 2014 in Sauces and Other Goodies, Techniques

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 Restaurant style enchiladas – on your home menu!

enchilada sauce

Easy enchilada sauce packed with restaurant worthy flavor.

This falls into the “Why Didn’t I Think of This Before?” category. Every year, our garden is overflowing with tomatoes this time of year. And every year I try to think of ways to preserve the bounty.

I have made my own tomato paste, and my own roasted tomato sauce for the freezer. But until now I have never made enchilada sauce for preserving. This is coming from a person who has as one of my go-to easy meals – huevos rancheros – which was one of my first posts on this blog (apologies for the very bad photo!) -So, you see, I use enchilada sauce all the time in my kitchen.

Enchilada sauce is a cinch to make – and I like to make the kind you eat and love in restaurants – thick and flavorful. And in my version, the chiles peppers thicken the sauce and so you don’t use flour. More flavor, no gluten.

You will have to use dried chile peppers for this recipe, which can be found at some grocery stores, but if you can find a Mexican market near you, they are very abundant and much cheaper there. I got a huge bag for just a few dollars.

You won’t regret the effort to make this flavorful sauce with just a small kick of heat – especially in February, when you can remember warm days in the garden in every bite!

– posted by Donna

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Winner of the Ball Can-It-Forward Giveaway

August 26, 2014 in Contests and Carnivals and Roundups

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Honey Lime Jalapeno Jelly

 

Thanks to all who entered in last week’s giveaway! The lucky winner, chosen via Random.org, is . . .

Drum roll . . .

. . . Margot C! Please email us at ourapronstrings [at] gmail [dot] com with your address and other contact info. Congratulations, and happy canning to all!

 

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Jalapeno Relish: Your New Favorite Condiment

August 21, 2014 in Condiments

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Jalapeno Relish: As easy as falling off a log, yet jazzes up just about any savory dish you can think of. 

Jalapeno Relish

Turkey Taco, featuring 3 Nanosecond Jalapeno Relish

I won’t even pretend to call this a Recipe, but simple as it is, it’s turned out to be my favorite new condiment and the best easy tip I’ve heard in a long, long while. So how could I not share it with you?  Tiny backstory: I had a major board exam to prepare for at the end of July, and my study buddy Elka and I did a lot of snacking and quizzing and snacking some more. One day we decided to whip up some fajitas, and she introduced me to this idea. ARE YOU READY? Here we go:

JALAPENO RELISH SPREAD

1 jar pickled jalapenos, drained

Pour into food processor. Pulse until mixture reaches relish/spread consistency. Transfer into smaller jar and add to sandwiches, fajitas, crackers, hotdogs, burritos, canapes, hamburgers, tacos, tostadas, flatbreads – you name it.

– posted by Anne

 

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Honey Lime Pepper Jelly #CanItForward

August 14, 2014 in Contests and Carnivals and Roundups, Sauces and Other Goodies

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#CanItForward Giveaway!

HONEY LIME JALAPENO JELLY

Honey LIme Jalapeno Jelly

Are you excited about canning season yet? We are giddily participating in the Ball #CanItForward festivities by joining in a giveaway of Ball products, a longstanding staple in our own homes. On Saturday August 16, Jarden Home Brands will celebrate home canning with the first annual International Can-It-Forward Day, when they will gather in New York’s Union Square for a full day of canning and how-tos, all streamed live on the web. All the festivities will be hosted by host Top Chef Hugh Acheson. What a good time, eh?

I am so, so happy that there has been a canning revival in the last few years. There is just something so satisfying about spending a day hard at work and then stepping back and seeing jars and jars of home goodness lining your counter. And jams and jellies are the perfect thing to start developing your canning prowess – the failure rate is low and the deliciousness level is high! This pepper jelly is something I have been making for years and not only serves as a sweet and spicy treat on toast but can be used as a sticky glaze for all types of meats – it is especially great on pork or lamb chops. Maybe you can make it in your own brand-new set of Ball products – make sure you check out our giveaway instructions (and the Honey Lime Pepper Jelly recipe) after the jump.  Read the rest of this entry →

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