Showing posts from October, 2008

Scalloped Green Tomatoes ♥ Recipe

Today's vegetable recipe: Thin slices of green tomatoes baked in a gratin dish with garlic and a small measure of cream and fresh Parmesan. Savory. Simple. Low carb.
When do we pick green tomatoes? Only when they're at risk of being lost to frost! This is the lesson learned early this summer, when I thought I was being oh-so-smart about getting 'out ahead' of green-tomato fans with Old-Fashioned Green Tomato Pie. Ha! My pal StephenCooks -- who, sadly, has lost his yen for blogging -- gently wrote, "In my world, the only time I make anything from green tomatoes is when the first frost threatens ... a farmstand operator told me that she never sold a green tomato before October until that movie made people want them 'out of season'."

Oops. From now on, green tomatoes at the end of the growing season, okay?

FAITHFUL READERS may recognize a pattern: few new recipes during the month of October. For the third year in a row, October is the time when I test Th…

Slow Cooker Peanut Soup ♥ Recipe

Today's soup recipe: An easy soup made with little more than peanut butter and chicken stock with a little rice for thickening. Will win no beauty awards but is surprisingly delicious and quite hearty.
With this recipe for peanut soup, I'm stretching the idea of 'vegetable'. Peanuts are, of course, not vegetables but legumes -- though they are not nuts, they're seeds of a small bush and actually -- did you know? I didn't! -- grow below ground.

Starting off, I had little hope for this soup, it tasted pretty flat. But after a few hours in my new programmable slow cooker, wow, what a change, the flavors really developed. Don't skip the jalapeños and red pepper flakes, they're needed to offset the peanut creaminess.

It is rich so for those watching calories, plan on a half cup serving and a big salad for lunch or supper.

SLOW COOKER PEANUT SOUPHands-on time: 20 minutes
Time to table: 6 - 7 hours
Makes 6 cups
1 tablespoon olive oil
1 yellow onion, chopped
2 r…

Autumn Slaw with Apples & Bacon ♥ Recipe

Today's coleslaw recipe: A cabbage slaw with apples, chives and bacon stirred in. Low carb. Weight Watchers 0 points.
Do you belong to the Bacon Club? You know, where members sign onto the idea that everything -- everything -- tastes better with bacon? You know, like Candied Bacon Ice Cream and Breakfast Cookies and Bacon Chocolate Chip Cookies and Dark Chocolate & Bacon Cupcakes, even Bacon Vodka and a Bacon & Marmalade Sandwich or Bacon Cheddar Cream Cheese Icing. I'm not kidding.

Sign me up. This coleslaw was so-so ho-hum tasting without the bacon but moved into gobble-it-up territory once the bacon was stirred in.

[Note to Vegetarians]

AUTUMN SLAW with APPLES & BACONHands-on time: 20 minutes
Time to table: 20 minutes
Makes 7 cups
3 tablespoons apple cider vinegar
1/2 tablespoon red wine vinegar
1-1/2 tablespoons olive oil
1-1/2 tablespoons water
1 tablespoon honey
1 teaspoon kosher salt
Red pepper flakes to taste

1 shallot, minced
2 tablespoons chopped chives…

Save $5 at Whole Foods Through October 22

No recipe right now but I'm going to go out on a limb here -- won't many of us be happy to save $5 after spending $25 on groceries?

If so, don't miss this downloadable coupon from Whole Foods that's good for one purchase a day per customer through October 22. (Me? I'm off to buy ink for my printer. I wonder if there's a coupon for that!)

How did I learn about Whole Foods' offer? I 'follow' Whole Foods on a service called Twitter. You can, too and if you like, you can follow me on Twitter too.

DISCLOSURE: For anyone who's wondering, I have no relationship with Whole Foods (except as a regular occasional customer) and get no compensation from Whole Foods to share this information. They don't even know I'm doing it! But as you know, I'm committed to helping people save money on groceries and if you already shop at Whole Foods, this is a great offer.

ASIDE: Whole Foods recently sponsored a budget meal challenge for food bloggers. Several of …

Peperonata with Potatoes ♥ Recipe

'Peperonata' is the classic Italian dish made from peppers, onion, tomato and potatoes. Served warm or at room temperature. Vegan.
What is peperonata? It's an authentic Italian side dish that starts with peppers and onion and then -- as these things go -- is guided by personal taste and family tradition.

This version comes from Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger who writes that peperonata with potatoes is traditional in Tuscany.

Since peperonata is served at room temperature, it's a good make-ahead side dish, also a good dish to carry to a potluck or picnic. I found it most satisfying, so did my taste testers who were as hungry as bears after splitting firewood for several hours!

REMINDER FOR GARLIC LOVERS When do we plant garlic? In the fall, in the middle of October in Missouri, for harvest by about the 4th of July. Here's how to grow garlic at home.

PEPERONATA with POTATOESHands-on time: 20 minutes plus occasional attention …

Sweet 'n' Sour Cabbage ♥ Recipe

Today's vegetable recipe: Cooked cabbage in a sweet and sour sauce with ground caraway. Inexpensive to make and filling. Traditional fare from Eastern Europe.
VEGETABLES ARE NOW COOL American readers, check the produce section in your local supermarket -- there will be new labels, 'COOL labels' they're called, where COOL stands for Country of Origin Labeling. The 2002 Farm Bill requires that food retailers (groceries, not restaurants) begin labeling the source of many foods, including produce and many meats, beginning September 30th of this year. So now we'll know -- if we want to -- that October's asparagus comes from somewhere in South America and August's oranges from southern Africa. (More about COOL on BlogHer, September 30: The Day Your Grocery Store Gets Cool.)

My own observation is that the stores are labeling vegetables, but in different ways. If a bunch of beets, say, has a twist tie, the label's on the twist, so very hard to get to. If the corn…

Pumpkin Dip Recipe ♥

An easy-easy recipe for pumpkin dip, just cream cheese, pumpkin and spices. As dips go, unusually healthy with a high proportion of pumpkin to cream cheese and sugar. Low carb.
~recipe & photo updated 2010~
October 1, my hometown farmers market makes a magical transformation: the row of farmstands becomes a pumpkin patch playground, the perimeter lined with hay bales. Little ones play bumper tractors as the moms and grandparents look on, often recording the squeals of delight. Out front is a pile -- more of an engineering feat, really -- of many-sized pumpkins, minis to mammoths. When my Lady Dog was a puppy and teaching me to heel, the farmers market water spigot was a frequent destination. During that first October, as we approached, she would warily eye the pumpkin pile, the bulbous shapes, the alarming color, sensing I always figured, the frightening faces of the pumpkins' inner jack o' lanterns. Mustering bravery, she would bark -- furiously, wildly -- pulling at the le…

One-Skillet Cauliflower with Cheese Sauce ♥ Recipe

Today's vegetable recipe: "Just in time for Thanksgiving" (what?!), fresh cauliflower cooked in milk that thickens into a cheese sauce. Finished with cheesy bread crumbs under the broiler.
Now please, no heart attacks, but there are only twelve more planning days til Thanksgiving -- if you celebrate Canadian Thanksgiving on October 13, that is, which many readers of both A Veggie Venture and Kitchen Parade do and I intend to this year, in long-distance communion with my Canadian family.

So Canadian or American, there's no time like the present to start thinking about the stars of the Thanksgiving table -- what, you think that'd be a turkey? -- the vegetables. Long-time readers know that I go all out to share ideas for Thanksgiving vegetable recipes, loading up all the best recipes, crowd pleasers that can be prepped beforehand, then finished just before Thanksgiving dinner.

This cauliflower is so good, heavens, don't wait til Thanksgiving to make it. (If need b…