Archive for the ‘at market’ Category

Squash Farro Salad {#MeatlessMonday}

Monday, November 11th, 2013

Have you been to the farmers market lately? So many colors and varieties of winter squash are on display at ours right now. When I came home with the Kabocha squash I used for tacos a few weeks ago, the boy was disappointed it was not an acorn squash. So we’ve been getting acorn squash once a week, and I decided to use this week’s in a warm grain salad. I discovered quick cooking grains at Trader Joe’s recently and wanted to give the farro a try. I simmered it in water with a pinch of salt and splash of olive oil and it was ready in just 15 minutes — not bad! If you have regular farro, though, be sure to cook according to the package directions.

Squash Farro Salad | FoodieTots.com

Recipe: Squash Farro Salad

This warm grain salad can be made with barley or rice if you prefer. We used acorn squash, which is easier to peel after cooking. If you’d rather use butternut, peel and cube it before roasting. And cranberries add a nice color contrast, but golden raisins are equally tasty in a pinch!

Makes 4 servings

Ingredients:

  • 1 cup uncooked farro
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 acorn squash
  • 1/3 cup dried cranberries or raisins
  • 2 tablespoons sunflower seeds

Dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon champagne or cider vinegar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions:

1. Prepare farro according to package instructions. If using quick-cooking farro, place farro and two cups of water in a medium saucepan. Add 1/4 teaspoon salt and 1 teaspoon olive oil. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes. Turn off heat and let stand for another 5 minutes, then drain any excess water. Keep covered while preparing the remaining ingredients.

2. Preheat oven to 350 degrees. Cut acorn squash in half lengthwise and remove seeds. Place cut side down on a greased or parchment-lined baking sheet. Cook 25 to 30 minutes, until tender when pricked with a fork. Remove and let cool slightly before cutting off peel and cutting into small pieces.

3. In a small bowl, whisk together salt, maple syrup and vinegar. Drizzle olive oil, whisking until smooth. Set aside.

4. Combine farro, squash, cranberries or raisins and dressing in a large bowl, stirring to evenly distribute dressing. Sprinkle with sunflower seeds and serve warm.

squash at Homestead Farm | FoodieTots.com

Looking for more squash inspiration? Savory Simple has a round-up of dozens of food blogger recipes using all types of squash. I can’t wait to try these three, in particular:

cheesy pumpkin quinoa stuffed peppers from What Jew Wanna Eat
Asian peanut spaghetti squash stir-fry
from Snappy Gourmet
winter squash pies
from Adventures in Cooking

This post has also been shared with Meatless Monday blog hops hosted by Recipe Renovator and The Midnight Baker.

Cranberry Applesauce

Wednesday, November 6th, 2013

My maple syrup and cider-sweetened cranberry sauce is a favorite on our Thanksgiving table, but for Thanksgivukkah I decided to give it a new twist, and make a cranberry applesauce to top those turkey and sweet potato (Thanksgiving leftover) latkes. I liked the cranberry so much that I may serve it as a latke topping every year, not just for Thanksgivukkah. It’s super simple to make with kids, too — especially kids who are old enough to peel and chop apples.

Maple Sweetened Cranberry Applesauce | FoodieTots.com

Recipe: Maple-Sweetened Cranberry Applesauce

Makes approx. 2 cups

Ingredients:

  • 2 large apples, cored and cut into large chunks
  • 1 cup whole cranberries
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/4 teaspoon salt

Instructions:

Note: For a less chunky sauce, peel the apples first.

1. Place all ingredients in a heavy, medium-sized pot. Place over medium low heat and cook, stirring occasionally, until apples and berries cook down to a chunky sauce, about 20 minutes. Cool before serving.

maple syrup action shot | cranberry applesauce by foodietots

Turkey and Sweet Potato Latkes {#ThanksgivukkahPotluck}

Monday, November 4th, 2013

For the past eleven years, I’ve celebrated two winter holidays, Hanukkah and Christmas. When the boy was born, we added a third, Three Kings Day (Dia de los Reyes), in honor of my Jewish husband’s Puerto Rican heritage. Yes, it gets a little confusing. This year, though, Hanukkah is exceptionally early — falling on Thanksgiving, instead of in December. A rare occurrence — in fact it won’t happen again for over 70,000 years — it’s certainly worthy of commemorating. My mother-in-law has already ordered a Menurkey, and to get into the holiday mash-up spirit I’m joining some blogging friends in a virtual Thanksgivukkah Potluck. Read on for my recipe, and be sure to stick around to the end for links to nearly two dozen other fun holiday recipes.

I typically make latkes, the traditional fried potato pancakes, several times over the course of Hanukkah’s eight nights. The first night is always traditional Russet potato, and another time I might make sweet potato or other experimental varieties. While the first night this year is actually the Wednesday night before Thanksgiving, there’s no reason not to re-purpose some turkey leftovers into a batch of these Turkey and Sweet Potato Latkes later in the week. They’d make a great day-after brunch, in fact. They’re essentially a turkey and sweet potato hash, fried in rounds. And you know I had to top them with a cranberry apple sauce.

turkey sweet potato thanksgivukkah latkes | foodietots.com

Recipe: Turkey and Sweet Potato Latkes

Makes 8 latkes

Ingredients:

  • 1 1/2 cups cooked turkey, preferably dark meat, diced
  • 1 baked sweet potato, diced
  • 1 shallot, grated
  • 1 egg
  • salt and pepper
  • oil for frying (I prefer olive or peanut oil)

Instructions:

  1. Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot.
  2. Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper.
  3. Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring cup to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil.
  4. Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.

thanksgivukkah blogger potluck

Please visit these blogger friends for more Thanksgivukkah recipe inspiration — even if you don’t celebrate Hanukkah, you may find some ideas to jazz up your usual Thanksgiving menu! Have I mentioned there are doughnuts? ;)

Thanksgivukkah Tzimmes (Tsimis) Pie from Parade Magazine

Potato Latkes Topped with Turkey and Cranberry Chutney from The Girl In The Little Red Kitchen

Chocolate Cranberry Cake with Gelt Glaze from What Jew Wanna Eat

Candied Sweet Potato Latkes from Everyday Maven

Butternut Squash Puree with Honey and Smoked Paprika from The Lemon Bowl

Sweet Potato Noodle Kugel from Rhubarb and Honey

Pumpkin-glazed Cronuts from MotherWouldKnow

Flamingo’s Mulled Wine Cocktail – Hot & Cold from Flamingo Musings

Thanksgivukkah Decorating from Sucre Shop

Onion Bagel and Bacon Stuffing from Very Culinary

Sweet Potato Pie Doughnut Holes from Cooking for Luv

Challah Cranberry Doughnuts from Food is my Love Language

Challah Stuffing with Turkey Sausage, Leeks and Cherries from The Little Ferraro Kitchen

Pumpkin Cranberry Maple Kugel from Farm Fresh Feasts

Pumpkin Challah from Labna.it

Thanksgivukah Pumpkin Tsimmes from {fork & swoon}

Homemade Manischewitz-flavored Marshmallows from Cupcake Project

This post also shared at Tidy Mom’s I’m Lovin’ It Fridays.

Kabocha Squash Apple Tacos with Chèvre {#MeatlessMonday}

Monday, October 14th, 2013

Did you know the Meatless Monday campaign celebrates its 10th anniversary this fall? To celebrate, I wanted to make some vegetarian tacos — and I just happened to have a beautiful Kabocha squash on hand. I spiced and roasted the squash for a warm, fall flavor and then added a sweet apple to balance the spicy squash. This roasted squash and apple combo is a great kid-friendly side dish on its own, but it was especially delicious atop warmed corn tortillas with cilantro and crumbled chèvre. This will make a repeat appearance on our Taco Tuesday menu very soon!

Kabocha Squash Apple Tacos with Chevre by FoodieTots

You can use butternut or acorn squash if you prefer, but I loved the green-orange hues and rich flavor of the Kabocha. I went a little lighter on the spices for the kids, so I’ve given a range below — cumin is a great early spice for babies and toddlers as it adds flavor without too much heat, so you could even mash up the roasted squash and (peeled) apples for your littlest eaters.

Recipe: Roasted Squash Apple Tacos with Chèvre
Serves 4

Ingredients:

  • 1 Kabocha squash (approximately 2 1/2 cups peeled and diced)
  • 1 apple, diced
  • 2 tablespoons olive oil
  • 1 1/2 to 2 teaspoons cumin
  • 1/8 to 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Kosher salt
  • 8 corn tortillas
  • fresh cilantro to garnish
  • 4 ounces fresh goat cheese
  • salsa verde and/or Sriracha, optional if you prefer your tacos hot

Instructions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place diced squash in a bowl and drizzle with olive oil. Add cumin, paprika and salt and toss to coat evenly. Spread in an even layer on baking sheet and roast 15 minutes.
3. Stir squash gently and add apple. Return to oven and roast an additional 10 to 15 minutes, until squash is tender and apples are lightly browned.
4. Warm tortillas and serve with a spoonful of squash-apple filling, pinch of cilantro and tablespoon of chèvre.

This recipe is linked to the Meatless Monday blog hop at Recipe Renovator.

To commemorate the 10th anniversary, a Meatless Monday Scientific Symposium will be held Thursday, Oct. 17, at 4 pm — get details and watch the live stream from Johns Hopkins Bloomberg School of Public Health here.

Favorite Things: No-Cook Summer Suppers

Wednesday, August 21st, 2013

Our favorite things week continues with a non-recipe — because I don’t spend much time developing new recipes here at the close of summer. Pretty much everything found at the market or in our CSA bag can be served fresh or quickly grilled with a little cheese and few slices of bread. Why make things complicated?

20130822-001404.jpg

Here we also added some prosciutto with buffalo mozzarella, tomatoes and watermelon from the CSA, and peaches from southern Maryland. The tomatoes and fruit were sprinkled with champagne vinegar, and the mozzarella drizzled with olive oil. A pinch of salt and pepper and we were set. Oh, and a loaf of Atwater’s sourdough, also from the farmers market. The boy still doesn’t like tomatoes, so I composed the ingredients as shown above and let the kids mix as they desired.

We’d been to a Good Food Awards tasting earlier in the day, where the kids went nuts over this champagne vinegar. Really. {Kimberley Wine Vinegars from California. Check ‘em out.}

20130822-003311.jpg

The tot stopped to say hello to one of her pickle ladies, aka Sarah from Gordy’s Pickle Jar. They had run out of her sweet chips, though, so I had promised her we’d have some at home (fortunately we still had a jar in the fridge). So, this was her dinner creation, titled “The Pickled Lady”:

20130822-001631.jpg

We may have eaten this meal a few more times this week…. and then we got more tomatoes and watermelon in our CSA bag yesterday, so I moved on to gazpacho.

20130822-003734.jpg

What’s your favorite no-cook supper?