Broccoli, Pumpkin & Peanut Stir-fry

During autumn, local Farmer's Markets will have pumpkins of all shapes, colors and uses. Be sure to ask him or her for the most flavorFULL for your recipes and which is best for carving the jack-o-lantern for decorating your porch!

Lenise, my friend from church, gifted me with Basmati Rice from India! I couldn't wait to stay home long enough to get creative in the kitchen using the fragrant rice. A rice cooker is my preference while cooking the veggies, because it will automatically cut-off and I don't have to babysit a pot of rice. WINNING!

For this stir-fry recipe, I diced a little more than 1 cup of the cute little Sugar Pie Pumpkin and roasted the rest to be used, later, for other recipes. Stir-fry is a quick cooking dish perfect for after work. Taking only a few minutes, the veggies cook until slightly softened. If including meat or tofu with this dish, prepare and cook before the veggies.

Broccoli and Pumpkin Stir-fry

1 Onion, diced

1 cup Pumpkin, peeled & diced

2-3 cloves Garlic, minced

1-3 large Carrots, peeled & cut

1-2 large Broccoli heads/bunches, cut into florets a.k.a. "little trees"

8 oz sliced, fresh Mushrooms

1-2 tablespoons Oil (coconut or olive)

For "heat" - Red Pepper Flakes  -OR-  Sriracha

Creamy Peanut Butter & Low Sodium Soy Sauce  -OR-  Chinese Brown Sauce (scroll toward bottom of this post)

Basmati Rice

(optional: Extra Firm Tofu drained and large diced, Chicken or other meat thinly sliced)

• Heat oil in large skillet to medium high.
• Sauté onion, pumpkin and carrots until slightly softened. Keep stirring to prevent scorching.
• Add garlic, broccoli and mushrooms. Keep stirring to prevent scorching.
• Here's when you add your choice of sauce. Turn down the heat. Pour in enough soy sauce to cover the bottom of the skillet and stir in a big glob of creamy peanut butter  --OR-- use Chinese Brown Sauce in the place of soy sauce. Because veggies are different sizes, just play around with measurements until your veggies are coated and the consistency is where you like it!
• Add heat...if you're not a wuss!
• Serve over cooked Basmati Rice and garnish with chopped peanuts.
• Enjoy!

NOTE: If using meat, cook in heated skillet, then set aside and add before serving

Chinese Brown Sauce

(Forks Over Knives... I've subbed in Molasses & Corn starch)

1/3 cup Low-sodium Soy Sauce

1/3 cup Vegetable Stock

1/4 cup Molasses

1 tablespoon Grated Ginger or Ginger Paste

2 cloves Garlic, peeled & minced

1-2 teaspoons (or more) Corn Starch, dissolved in cold orange juice (water or pineapple juice would work, too)

Combine all ingredients in a medium saucepan and cook over medium heat until thickened. If there are any left-overs, serve with meal or store refrigerated in airtight container.

OK! Go Play with Your Food!

Tomato Pie

People accuse me of eating "weird things." Simply not true. 

For the most part, I consume fruits, veggies and grains. Quinoa is a grain similar in preparation to rice or oats. Occasionally, my plant-based protein smoothie will be green from veggie powder or purple from blueberries or brown from cocoa powder. Tofu can be seasoned, baked and added to a dish instead of meat. My homemade hummus is made from chickpeas (a.k.a. garbanzo beans)... as is the store-bought hummus. My favorite cheat food is seafood. I can devour a hefty portion of turkey at Thanksgiving! So how is that "weird?" I thought tomato gravy sounded weird when I was a kid, but it is not!


Although this recipe may sound "weird" to you, it's one of those the old timers would eat because they grew their own food, both plant and animal! Now, it's a little updated from Braum's Fresh Market headquartered in Oklahoma City!

The tip is to find flavor-FULL heirloom tomatoes. Take cash and shop your local Farmer's Market! You'll thank me, later!


Tomato Pie

3-4 large Tomatoes, peeled and sliced
1/4 to 1/2 cup of Fresh Basil leaves, cut into strips
1 Tablespoon of Fresh Oregano, finely chopped
3-4 Green Onions, greens and whites sliced 
1 cup Mozzarella, shredded/grated
1 cup Colby Jack, shredded/grated
1/4 to 1/2 cup Parmesan, shredded/grated (not the powdered pizza stuff)
1 cup Mayonnaise (I used a Vegan mayo infused with truffle oil)
S&P

Bake on a cookie sheet lined
with parchment or a Silpat

Your Choice: 1 pre-baked pie crust shell (9 inch or deep dish) OR a pie crust which has been unrolled, formed into a pie pan, fork-pricked, baked & cooled before assembling the pie. I used a frozen deep dish pie crust which I thawed, pricked the bottom with a fork and baked.

• If pie crust is not pre-baked, follow instructions on package. Let cool.
• Preheat oven 350*.
• Peel tomatoes using the hot simmering water method (scroll to bottom of post) prior to slicing.
• When toms are cool enough to handle, slice and place in colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Layer the tomatoes slices in baked pie shell. Sprinkle with fresh herbs and green onions. Season with pepper.
• In a separate bowl, combine all 3 cheeses with mayonnaise and spread mixture on top of toms to the pie shell.
• Bake for 30-45 minutes until lightly browned. (Keep a watch on it, because nobody likes burned cheese.)



Isn't she pretty!

• Let set for 10 minutes prior to slicing.

Serve with a side salad of gathered greens or a bean salad.

Note: Made with real cheese, this dish is considered "vegetarian." I'm anxious to try it with Miyoko's Artisan Cultured Vegan Cheese! Yeah, I know... that sounds "weird."

How do ya peel a tomato with boiled water?

Slice an "X" on the bottom side of the tomato skin and lower into a pot of simmering (not boiling) water. Allow to "bathe" for about 30 seconds to 2 minutes depending upon the personality of the tomato! Lift with strainer or slotted spoon and let cool in a bowl or colander in the sink. Then, slip the peel from the meat of the tomato!

GO PLAY WITH YOUR FOOD & LET ME KNOW HOW IT TURNED OUT! 

--"Sam"

RECIPE: Easy Almond Cake with Duck Eggs

This recipe came from my momma who found it somewhere. She knows I love most all things almond. When I spotted this recipe loosely lodged between others on my cookbook stand, I knew it came from her! Making the almond cake doubly good were the two duck eggs from my neighbor's lucky ducks! The spring weather has warmed and ducks want to lay eggs!

The batter is slightly thick, but bakes light-as-air and thin with a light crispy top. A pleasant snack for when you're in the mood for exquisite almond flavor without the heaviness of frosting, cream or syrup.

Almond Cake

1 stick of Butter, because buttah makes it bettah
2 Eggs (duck or chicken)
1 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Almond Extract

Duck eggs are creamier like farm
fresh chicken eggs. The shell
is thicker and the taste is rich.

2-4 Tablespoons Sliced Almonds (sliced, not slivers)

• Preheat oven 325*
• Melt butter in microwave just until liquified (If too hot, let cool. Overly hot butter will cook eggs. Not good.)
• Beat eggs into melted -but not hot- butter
• Add flour, sugar and almond extract and mix
• Pour and spread into 8" or 9" cake or pie pan which has been lightly sprayed with Baker's Joy.
• Sprinkle almond slices on top. (I don't use almond slivers because they remind me of clipped toenails!)
• Bake 35-45 minutes or until knife or toothpick inserted comes out clean. Don't overcook, because the bottom will be too done.
• Let cool a few minutes before serving! Mmmmm!

Visit your local Farmer's Market to see if there are duck eggs for sale! You'll appreciate the quality and the American Farmer will appreciate your patronage! Go Play with Your Food!

2-on-Tuesday: Corn Chowder

I can hardly wait for fresh summer veggies! Nothin' tastes like a homegrown tomato! The flavors are more intense. Heirlooms are available. And, I love supporting my local farmer! Once things start ripening, head down to your local Farmers Market --take cash-- and smell and taste your country-side!

At one time, I had an entire shelf in my freezer loaded down with gallon bags of Ripley Tomatoes from Ripley, Tennessee!

I pushed the season with this recipe from Forks Over Knives, but soups and chowders make me smile and so settled for frozen, fresh and canned to triple the recipe and serve this thick offering at our LifeNet Life Group at church. My hubby said he needed some extra spice. With the left-overs, I added a can of Rotel Tomatoes & Chilies!

Corn Chowder
(page 93, Forks Over Knives) **Below is the single recipe. I tripled it for my group!**

2  Onions, peeled & diced
2 Red Bell peppers, seeded and diced
3 ears of Corn, kernels removed (about 2 cups) Go for frozen or canned until fresh is available!
3 cloves Garlic, peeled and minced
2 large Russet Potatoes, diced (Rarely do I peel my taters.)
1 1/2 lbs Tomatoes (about 4-5 medium), diced (I went with the darkest Roma and slicing toms.)
6 cups Veggie Stock (available in the grocery store)
3/4 cup Fresh Basil, finely chopped
S&P, to taste
**optional: Rotel Tomatoes & Chilies

• In a large pot, sauté onions and peppers over medium heat for 10-15 minutes using either the dry sauté method or using a little plant-based oil.
• Add corn and garlic. Sauté 5 more minutes.
• Add potatoes, tomatoes and veggie stock. Bring mixture to a boil over high heat and reduce heat to medium and cook uncovered for 25-30 minutes or until potatoes are fork-tender.
• Pureé half of the soup --in batches-- in either a blender or a food processor (which I used) with a tight-fitting lid, covered with a towel.
• Return the pureéd soup to the pot with the remaining un-pureéd soup.
• Add basil and seasonings.
• Enjoy with great bread or crackers!

This is not an exact science. If you love the flavor of more onions or garlic, go for it! If you like your chowder soupier, thin it down with extra veggie stock or water OR blend less than half of the soup. Go play with your food and eat healthy!