Posts tagged ‘farmers market’

April 7, 2011

Sausage, Bean and Kale Stew

The other day a wise man (my dentist, Chris Kleintjes) mentioned that someone must have came up with the name “Spring” for this season because [around here] the weather keeps springing back and forth. “At least that’s my perspective,” he said. Even if that is not really the reason behind the name “Spring,” I think from this point forward that’s what we should say anyway, considering the weather we get in Nevada. Looking out the window today I can tell you that it is very evident, the weather has sprung back to Winter! Yesterday was a decent Spring day, while today is surely Winter again!

With my anticipation of Spring and my daydreaming of farmer’s markets and CSA baskets, I decided to offer you this Sausage, Bean and Kale Stew. It’s warm and comforting for the cold days, but full of good stuff. Kale is a Spring green and if you subscribe to a CSA basket, you will probably be looking for recipes with greens. This stew is versatile, I have made it with Swiss Chard and it worked out just as well. Any hardy leafy green will do just fine. So use what you like.

I found this recipe on one of my favorite blogs Dinner: A Love Story. Jenny, a food writer for publications such as Bon Appetit, Cookie, and Real Simple, and her husband write this blog about their adventures in cooking and eating dinner with their sometimes-picky children. Jenny held a contest for easiest meals with directions that you could fit in a Twitter post (that is 140 characters). I entered, but unfortunately for me I did not win. This recipe, however, was the winning recipe. Although my recipe did not take the “post” I did find a great new recipe I love…(Thank you DALS and Anna, the winner).

 

 

Sausage, Bean and Kale Stew

Dinner: A Love Story Contest

1 onion, chopped
2 cloves of garlic, chopped

1 teaspoon red pepper flakes (or more to taste)
8 Italian sausage links (I squeeze the sausage out or buy it without the casing)
1 (32 oz. ) container of chicken broth
1 (14.5 oz) can of diced tomatoes
2 cans cannellini beans, rinsed & drained
1 large bunch of kale, rinsed & chopped (or other greens)

In a Dutch or large pot, sauté red pepper flakes and onion in olive oil until the onions soften, then add the sausage and cook until browned.

Add garlic and cook until it becomes fragrant. Add the broth, diced tomatoes, and beans, cook until heated through.

Season with salt and pepper to taste. Bring it all to a boil. Add the kale, cover and simmer until the kale is wilted (just a few minutes). Serve with shredded or shaved parmesan or Romano and some of your favorite crusty bread.

August 9, 2010

White Peach and Blackberry Muffins

In the spirit of eating what’s in season and eating local…meet this muffin. Blackberries are in season right now, and the ones I got from the farmers market were so juicy and sweet, they melt in your mouth.  Since my good friend and I were making blackberry infused vodka, I decided the theme of the week would be blackberries. Except for the crumb topping (which is optional) these muffins don’t have any oil or butter, and are low on sugar. But they taste amazing! I used greek yogurt and apple sauce so there is a lot flavor and moisture which you would get from butter or oil.  

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CRUMB TOPPING

1/2 c. all-purpose flour
1/2 c. brown sugar
1/4 c. old fashioned oatmeal
1 t. cinnamon
1/2 stick butter

Mix together with your fingertips until crumbly. Set aside.

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MUFFINS

2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
2 large eggs
1 c. Greek yogurt
2/3 c. sugar
1/2 c. of applesauce 
2 t. vanilla
3/4 cup white peaches, peeled and diced
3/4 cup blackberries, large ones quartered

Preheat oven to 400 degrees F.

Whisk flour, baking powder, and salt together in a large bowl.  Whisk eggs, yogurt, sugar, applesauce and vanilla together in a separate bowl.

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Add the dry ingredients into the wet just enough to get all the dry ingredients moist. Just like pancakes don’t overmix! You still have fruit to fold in, that will help incorporate the batter the rest of the way.

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Using a spatula fold in the fruit.  I use a small ice cream scoop when making muffins, cupcakes, or cookies, which helps with consistency. Scoop batter into muffin cups.

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Top with crumb topping.

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Bake 17-20 minutes. Use a toothpick to check whether the muffins are done.

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The photo above is a photo of a muffin in a parchment paper cup – a Martha Stewart method…kinda cool and a great idea when you run out of muffin/cupcake cups…which happens to me often. They work well too with the crumbly topping – it holds the topping in better – no mess!

I hope you enjoy these, they are so good and really considerably healthy. They would work with frozen fruit as well. Even mix it up and try with apples and cinnamon, or orange and cranberry. Any other combination you can think, be creative!

May 23, 2010

Farmer’s Market Scrambled Eggs


Here in Carson we are fortunate to have an Early Farmer’s Market this year.  Considereing our Spring weather this year – I would say we are VERY fortunate. Yesterday, I took my first of many trips to the market this season. I got some fantastic early spring cherries, lettuce, baby carrots, asparagus, onions, garlic, and eggs. There is just something so great about the smell of freshly picked onions, it’s a smell you just don’t get from store bought. (My dad grows onions in his garden – along with a load of other fruits and veggies and whenever I’m lucky enough to get some onions I savor the smell – my dad lives in another state so sadly I cannot go raid his garden as often as I’d like!)

Use your favorite fresh vegetables from the Market and add them to your morning scrambled eggs.  Items like squash and tomatoes tend to be a bit on the wet side, pre cook them a bit before adding them to your eggs, or let them sit in a strainer for a bit to expel some liquid. Sometimes I add a tablespoon of cream cheese (to every 3 eggs) when scrambling my eggs, for and extra creamy texture, you do not taste the distinct flavor of cream cheese, but you will definitely notice a yummy difference in your eggs.

With my fresh ingredients I made some fresh scrambled eggs with bacon and asparagus (I also love mushrooms)….

3 eggs
2 strips of bacon, torn

4 asparagus spears, diced

1T butter
1T olive oil
1/4 c colby/jack shredded cheese
salt and pepper

Dice asparagus into bite-sized pieces and cook in butter and oil. My bacon was already cooked so I just tore it and added it with the asparagus just as the asparagus was done cooking.

Lightly beat eggs with salt and pepper. Add the eggs to the asparagus and bacon. Stir constantly over medium-low heat until eggs are just set. Remove to a plate and sprinkle with cheese. Tada! YUM!