Mike Hughes I salute you.
It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door. I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.
I’m going to keep this short and sweet. Doorganics delivered today, thus, these tacos were created from my bin. Go online, hook up with Doorganics and be pleasantly surprised. I was.
I give you Doorganics Tacos.
- 1 tablespoon, vegetable oil
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 1 jalapeno pepper, diced
- 1 bell pepper, diced ( I used purple)
- 4 french radishes, finely diced
- 4 green onions, green parts diced only
- 3 cloves garlic, finely chopped
- 1 large tomato, roughly chopped
- 1 large zucchini, diced
- 1 cup cooked black beans, rinsed and drained
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup salsa
- goat cheese or Daiya to taste
Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ‘em crunchy still. Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese. This makes a TON more than 8 tacos worth. I’m taking it to lunch tomorrow sans shells.
Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged bell pepper, black beans, corn, CSA, Doorganics, garlic, green onion, jalapeno pepper, Michigan, Mike Hughes, onion, oregano, purple bell pepper, salsa, seasonal food, tomatoes, veg, vegan, vegetarian, veggie, zucchini
Many requests for this recipe. Lori got it from Martha and made some changes, then I’ve made some changes. I hope you decide to make it your own too.
Macaroni & Cheese
Adapted from Martha Stewart and Lori Peterson
- 1 stick of unsalted butter
- 1 ½ C Panko bread crumbs
- 5 ½ C skim milk
- ½ C flour (any type)
- 1 T Braggs Aminos (could also use Soy Sauce)
- ½ tsp Coleman’s Ground Mustard
- Pinch of fresh ground Nutmeg
- Pinch of Cayenne Pepper
- 6 oz sharp Cheddar cheese, shredded
- 6 oz white Cheddar cheese, shredded
- 8 oz Gruyere cheese, shredded
- 4 oz smoked Cheddar cheese, shredded
- 4 oz light or ff cream cheese
- 4 oz Parmesan cheese, shredded
- 1 pound whole grain pasta, cooked al dente
Heat oven to 375. Butter a large, deep casserole dish. If you use a 9 x 13 pan, make sure when you bake it, you put a jelly roll pan with sides under it, the pan will overflow and you can save your oven.
Melt the butter, reserve 2 T with Panko breadcrumb in small dish and set aside.
In medium saucepan, heat milk. Add rest of melted butter from above, and slowly whisk flour into this mixture. Stir until becomes bubbly and thickens a little.
Remove pan from heat and stir in spices and all cheeses, MINUS the Parmesan. Stir in cooked pasta, transfer into your prepared dish/pan. Sprinkle with Parmesan cheese and Panko. Bake until brown and bubbly, approximately 30 minutes. Cool slightly and serve.
#author’s note: just about any combination of cheeses will work here. I love Applewood Smoked Cheddar or Colby Jack in this as well as Havarti, Gorgonzola, etc. Create your own cheese flavor profile. Just follow the approximate measures above and do not sub for the cream cheese, you need that one.
Posted in Make Ahead, Recipes, Vegetarian
Tagged #walterthewonderdog approved, Bragg's Aminos, butter, cayenne, Cheddar, Coleman's Ground Mustard, cream cheese, Easter, Gruyere, mr. wonderful approved, not-good-for-you-but-delicious, Nutmeg, Panko, Parmesan, veggie, White Cheddar, yum
I have pounds upon pounds of lentils lining the shelves of my kitchen. No time like the present to cook up a lovely lentil loaf. I searched high and low for a loaf that didn’t look like meat so much as it did a healthier version, grainy and textured. Finally, after much loaf searching, I stumbled upon the blog: eat me, delicious which really is clever and has a ton of really great recipes. This week I will be cooking from that blog beginning with this loaf.
Lovely Lentil Loaf
Makes 4-6 servings
- 3/4 cup dry red split lentils rinsed well (until no longer cloudy), cooked in 1 3/4 cups of veggie broth or water until just tender, not mushy
- 1 cup oats-not quick cooking (or leftover rice, millet or bulgur) I went for Bob’s Red Mill brand, it was on sale at Meijer tonight.
- 1 cup grated sharp white cheddar cheese
- 1/2 cup barbecue sauce (tomato sauce or salsa-I used Tastefully Simple’s Bayou Bourbon Sauce)
- 2 eggs, lightly beaten
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 2 teaspoons soy sauce or Tamari
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
Mix all ingredients together in a large bowl. Pour mixture into a loaf pan or casserole dish, lined with foil and lightly oiled.
Bake at 375 degrees for 45 minutes. Let cool for 5 minutes before cutting and serving.
As you can see with this formula the possibilities of add ins, etc are basically endless.
Your final product will be a firm, yet not heavy loaf that tastes delicious over smashed sweet potatoes…just sayin’.
Now get out there and love on some lentils! This is Walter The Wonderdog approved.
Posted in Baking, Leftovers, Vegetarian
Tagged bob's red mill brand, cook, create, delicious, delish, eat me, freezer, lentil loaf, lentils, Mr. Wonderful, oats, recipe, red lentils, tastefully simple, veg, veggie, walterthewonderdog, yum