Monday, August 19, 2019

Peanut Noodle Pasta Salad with Shrimp

1/2 cup peanut butter
1/4 cup tamari or soy sauce
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons Sriracha sauce
1 tablespoon minced ginger (or 1/2 tablespoon Penzey's dry minced ginger)
3 cloves garlic, minced
2 tablespoons brown sugar
salt (if needed)
1 box (about 8-12 oz.) whole-grain linguine, or whatever you have available
2 large carrots, julienned
2 cucumbers, thinly sliced
1 red or yellow pepper, thinly sliced into strips (if you are a big pepper fan you can use one of each)
3 green onions, sliced
1/4 - 1/3 cup cilantro, chopped
1/4 - 1/3 cup peanuts, chopped
1# cooked shrimp

My husband was kind enough to peel and devein the shrimp.  I sauteed the shrimp very quickly in a little oil in a pan and then let it cool.

Whisk together the dressing ingredients: peanut butter, tamari, vinegar, sesame oil, Sriracha, ginger, garlic, brown sugar, and 1/4 cup water.

Add the dressing to the vegetables, pasta, and shrimp and mix well.  Try to chill for an hour.  It's hard not to start eating it right away!  Add the cilantro and peanuts and enjoy.

I'm sure you could substitute cooked chicken for the shrimp if you prefer.

Adapted from Tasty, latest & greatest

Thursday, July 25, 2019

Cold Cucumber Soup with Yogurt and Dill

I noticed that I have previously posted a number of cucumber soups.  However, this is a new recipe and Arthur encouraged me to post it.  Probably so that I could make it again.  Otherwise, I tend to lose the recipe and then he's out of luck.  This one does not require cooking.  It is improved by spending some time aging in the frig.  It mentioned 8 hours.  It didn't get that at our house and it was still very good.

This was a handy soup to make because we got quite a few cucumbers in our CSA box, plus the dill.  I have parsley and tarragon growing on my deck.

2-1/4# cucumbers halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1-2 garlic cloves
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil
  • Salt & pepper
  • 1/4 cup red onion, finely chopped

  • Combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil in a blender. Blend until smooth. Season with salt and pepper, cover and refrigerate for 8 hours or overnight or until you're hungry and you want to eat the soup.

    Pour the soup into bowls. Garnish with the finely diced cucumber and red onion and serve.

    Adapted from Food and

    Thursday, July 11, 2019

    Bok Choy with Pork & Noodles

    1 pound ground pork (you could substitute ground chicken or turkey if you prefer)
    1 head bok choy, chopped
    3 tablespoon soy sauce
    2 tablespoons fresh ginger (or I substituted 1 tablespoon of Penzey's minced ginger--very convenient)
    1-2 teaspoons Chinese five-spice powder (I used 1 and thought it was enough)
    8 ounces thin or angel hair spaghetti cooked
    Sesame oil
    2 scallions, sliced (I substituted a clove of green garlic, stalk, and bulb)

    Cook pork over medium-high heat until browned in a large skillet.  Add white parts of bok choy, soy sauce, ginger, and 5 spice powder.  If you are using green garlic, add that as well. Cook for 4-5 minutes.  Stir occasionally.  Add the greens from the bok choy and the spaghetti.  Stir in the sesame oil and scallions.

    Adapted from Rachael Ray Every Day, Jan. 19, 2016

    Tuesday, July 2, 2019

    Sauteed Kohlrabi with Onions and Cream

    I liked this recipe because it not only used the kohlrabi but also the greens that came with them.  The hardest part of the recipe was peeling and making sure to cut off any woody parts of the kohlrabi bulbs.  I received three kohlrabi bulbs in my CSA box; 2 green and 1 purple.  I decided to use all of them.  The recipe yielded a large frying pan full.  My husband thought the dish was delicious and was pleased I had used all of the vegetables.

    3 peeled and cubed kohlrabi*, just be sure to cut up the pieces of kohlrabi so they are not too large
    thinly sliced yellow onion, about 1/2-1 cup
    unsalted butter, 2 tablespoons
    finely chopped kohlrabi leaves--I didn't use the stems
    heavy cream, about 1/2 cup, more if needed
    salt and pepper

    Cook kohlrabi and onion in butter until almost tender.  I covered the pan.  Stir in the kohlrabi leaves, and cook until wilted.  Check to make sure the vegetables are tender. Add the heavy cream and cook for a few minutes to reduce.  Season with salt and pepper.

    I used my Vidalia Chop Wizard The Original Vidalia Chop Wizard
    Adapted from Martha Stewart

    Sunday, June 30, 2019

    Broccoli Pesto Soup

    In my last box from my CSA farm, I got a lovely head of broccoli.  I happened to find this interesting recipe on the internet.  The herb garden on my deck is doing very well and I was able to get enough basil to make the soup.  I served the soup warm.  I think it would also be tasty at room temperature or chilled.

    2 tablespoons sunflower or olive oil
    1 cup chopped walnuts
    2 medium yellow onion (about 1/2 cup) roughly chopped
    1/4 teaspoon salt
    3-4 cups fresh broccoli roughly chopped
    3-4 cups chicken or vegetable broth
    4 small cloves of garlic, peeled 
    2 cups loosely packed basil leaves
    juice of 1 small lemon
    Freshly ground pepper
    Shaved Parmesan cheese (optional)

    Warm the oil and saute the onions, walnuts, and salt until the onions are tender.  Add the broccoli and the broth.  Bring the broth to a boil.  Reduce the heat, cover the pan and simmer until the broccoli is crisp-tender or about 10 minutes.  Let cool slightly and then blend along with the basil and garlic until smooth.  Add the lemon juice to taste and check to see if additional salt is needed.  Add the pepper and Parmesan if desired.  You could also garnish with some basil leaves.

    Tuesday, January 22, 2019

    Pappardelle with Lemon and Asparagus

    This was a recipe that I was going to make to take to Books for Cooks in January 2019.  The meeting was canceled a number of times due to weather and other problems, but Arthur and I really liked the dish.  The theme of the meeting was to be "Lemon."  I found a book at the library called "Lemons" A Country Garden Cookbook by Christopher Idone.  This recipe is adapted from the one in the book.

    1# pencil-thin asparagus
    2 tablespoons unsalted butter
    1 cup heavy cream
    1/4 cup dry white wine
    8 oz. pappardelle (I used dry as that is what was available)
    Juice of 1 lemon
    Freshly ground pepper to taste
    Zest of 1 lemon, coarsely grated
    Grated or shredded Parmesan cheese for serving

    Snap off tough ends of asparagus.  Cut spears into 3 or 4 pieces on the diagonal.  Melt the butter and saute the asparagus lightly.  Add the cream and wine; warm.

    Cook the pappardelle in a pot of salted boiling water until al dente and drain well.  Add the noodles to the pan with the cream and asparagus.  Fold in the lemon juice.  Season with pepper.

    Divide among dishes and sprinkle with zest and cheese.

    Saturday, October 13, 2018

    Sweetheart Cabbage and Dill Salmon

    This is a recipe that I tried for the first time last night.  Arthur really liked it.  I served it with mashed potatoes--one of his favorite foods.  We were lucky enough to get a Sweetheart Cabbage from our CSA farm--Driftless Organics.  I've never seen this variety of cabbage for sale in the grocery store.  You could probably find it at a farmers' market.
    Sweetheart, Pointed, hispi, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste.  If unavailable I'm sure you could use standard cabbage instead.  

    We were only making dinner for 2 people so I didn't use as much as the recipe called for although Arthur said he wished we had had more cabbage!

    1/2# of salmon--I used 2 pieces of Keta Salmon from our Sitka Salmon Shares.  The recipe said to skin the salmon which is not necessary.
    1/4-1/2 Sweetheart or other variety of green cabbage
    2 tablespoons fresh dill finely chopped
    2 tablespoons of oil (I used sunflower oil); you could certainly use olive oil which is what the recipe called for
    Juice of 1/2 lime or more if you wish
    Sea salt and black or white pepper to taste
    2 tablespoons butter

    Place the salmon on a plate and drizzle with lime juice.  I'm sure you could also substitute lemon juice.
    Preheat oven to 425 F.
    Cut the cabbage in half lengthwise and then each piece again the same way. Slice each piece into approximately 1" strips. You may not need this much cabbage depending on how much fish you are preparing.
    Heat the oil in a large frying pan, add the cabbage and cook for a couple of minutes stirring often.  Add the dill, season to taste and continue to cook for 4 minutes. 
    Transfer the cabbage to an oven dish, place the salmon pieces on top, including the lime marinade if there is any left on the plate.  Put the dots of butter on top of the fish.  Cover the dish with foil.
    Bake until the salmon tests done 120 degrees.  This only took about 8 minutes on our stove.  We don't like our fish overcooked but rather a bit on the rare side.  You can cook it longer if you prefer.
    Serve with potatoes if you like.  

    Recipe adapted from Every Day Healthy Recipes

    Sunday, July 1, 2018

    Creamed Spinach

    I've tried a few recipes in the past to make creamed spinach and never been satisfied with any of them.  This one was very good.  There may be a better one, but this is the best so far.  The reason I've tried so many times is that my husband is a big fan of creamed spinach.  He thought this dish was delicious.

    10 oz. of spinach (the original recipe called for baby spinach, but that isn't what I had from my CSA farm)
    tablespoons unsalted butter
    • tablespoons finely chopped onion
    • teaspoons minced garlic (a little more is OK)
    • tablespoons all-purpose flour
    • cup half-and-half
    • 1/2 cup finely grated Parmesan cheese
    • 1/4 teaspoon freshly grated nutmeg
    • 1/2 teaspoon dry mustard
    • Pinch of cayenne pepper
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper


    1. Cook the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.  Prior to cooking remove large stems if using mature spinach.
    2. Drain and cool the spinach: Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
    3. Dry the spinach: Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.  I actually ran my spinach through my salad spinner to dry it.  It worked quite well.  If you are not using baby spinach, rough chop the spinach after cooking it.
    4. Make the cream sauce: Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes. Stir in the half-and-half. Cook the mixture, stirring slowly and continuously until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
    5. Add the cheese and spinach: Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. 
    6. This makes enough to serve 2 people; especially if they like creamed spinach.

      Adapted from the

    Saturday, June 30, 2018

    Rhubarb Crumble Pancakes

    These pancakes are a great way to use some of the rhubarb that may be growing in your backyard or you got in your CSA box (which is how we got ours).  We love pancakes and I like to find different versions which this one is.  

    1 tablespoon butter
    2 cups rhubarb, chopped fairly small
    2 tablespoons brown sugar

    1 cup buttermilk
    1-1/4 cups flour (I used half whole wheat and half unbleached white)
    2 tablespoons sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 egg, separated and at room temperature
    2 tablespoons butter, melted and cooled

    For the crumble:
    1/2 cup whole wheat flour
    2 tablespoons brown sugar
    pinch of salt
    1/4 teaspoon cinnamon
    3 tablespoons butter, melted

    Melt the butter and add the rhubarb and sugar.  Cook until the fruit is tender.  Add a spoon of water if the mixture gets too dry.  Mine didn't.

    Whisk together the dry ingredients in a bowl.  Whisk the egg yolk into the buttermilk and gently stir into the dry ingredients until barely combined. Stir in the egg white until thick lumpy batter forms.  Fold in the rhubarb.

    For the crumble:  Whisk together the flour, sugar, salt, and cinnamon, then stir in the melted butter.  

    Cook the pancakes:  Use a griddle or frying pan lightly greased and preheated.  Use a 1/4 cup of batter for each pancake.  Top each pancake with a little of the crumble.  Flip the pancake when bubbles start to appear and brown on the 2nd side.  Serve pancakes with any leftover crumble and syrup.

    They reheat fine if you have leftovers.  

    Adapted from

    Thursday, March 1, 2018

    Smashed Rutabaga with Apples and Ham

    Its the time of the year when our CSA share is over but we still find quite a few root vegetables lingering in either our frig or in a dark corner of our closet.  I'm always looking for new, creative and tasty ways to use them.  In this recipe, I think I have found a good way to use a rutabaga.  The original recipe suggested that pears would also work instead of apples.  I think I would prefer to stick with somewhat tart apples.

    Sunflower oil or extra virgin olive oil
    2-3 garlic cloves, smashed and peeled
    1-1/2# rutabaga, peeled, and cut into chunks
    2 large tart apples, peeled and cut into chunks
    Kosher salt and black pepper
    3/4-1 cup diced cooked ham
    1 tablespoon apple cider or balsamic vinegar
    1 tablespoon butter

    Put a glug of oil in a large frying pan that has a lid and heat over medium heat.  Add the garlic and cook slowly until its soft, but not too brown about 5 minutes.

    Add the rutabaga to the pan.  If you don't have quite enough rutabaga you can substitute some turnip or winter radish.  Add 1/2 teaspoon salt.  Add about 1/4 cup water to the pan and start cooking the rutabaga while you prepare the apples.  Cover the pan.  Add the apples and continue to cook until the rutabaga is tender.  It will take 30-35 minutes.  Add more water if needed.  I needed about 1/2 cup of water.  Transfer the vegetables and apples to a bowl.

    Add the ham, vinegar, and butter to the pan.  Let the ham brown lightly while you mash the rutabaga with a potato masher or wooden spoon until chunky.  Add the ham.  Taste and adjust seasoning.

    Adapted from Six Seasons, a New Way with Vegetables by Joshua McFadden