Tag Archives: vegetarian

August 26, 2012

Corn Cakes with Tomato and Avocado Relish

By Elizabeth Kilpatrick

Wow! It really has been a long time since I have posted! I have been away for the last four weeks; therefore, I have not been able to post. It’s been a crazy month. Music camp, music training, work, canning, the fair – you name it, I’ve probably done it!!

But, I happened to be home last Monday night, and I was able to try a new recipe that I have been wanting to try for a long time! It was so amazing that I immediately knew I had to share it with you all. I can’t take any credit for it though; all the credit has to go to Karly over at Bun’s in My Oven. I have found several recipes over there that are spectacular. You should definitely check her blog out!

My favorite thing about this recipe is the summer bonanza it uses! Fresh corn, tomatoes, cilantro, onions, garlic, avocado’s – yum!!!!!

 

Corn Cakes with Avocado Tomato Relish

Ingredients

For the corn cakes:
    • 3 large ears of corn, shucked
    • 1 cup all-purpose flour
    • ½ cup cornmeal
    • ¼ cup red onion, finely diced, optional
    • ¼ cup chopped cilantro
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • salt and pepper, to taste
    • 2 large eggs, lightly beaten
    • 2 tablespoons buttermilk
    • 2 tablespoons butter, melted
    • Canola or vegetable oil, for frying
For the relish:
  • 6-10 cherry tomatoes, halved
  • 1 scallion, minced
  • 2 tablespoons minced cilantro
  • 1 clove garlic, minced
  • Juice of half a lime
  • 1½ teaspoons olive oil
  • 1½ teaspoons white wine vinegar
  • salt and pepper, to taste
  • 1 ripe avocado, pitted and diced

Instructions

  1. Cut the corn from the cob into a large bowl. Place 2 cups of the corn into the food processor and pulse until slightly pureed, but still somewhat chunky. Return to the bowl with the remaining corn.
  2. Add the flour, corn meal, onion, cilantro, baking powder, baking soda, and salt and pepper. Stir to combine.
  3. Add the eggs, buttermilk, and butter and stir until just combined.
  4. To make the relish, combine all of the ingredients into a small bowl, except for the avocado. Stir to combine everything. Store in the refrigerator for up to 2 days. Add the avocado just before serving, to prevent browning.
  5. Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan and heat until it’s sizzling hot.
  6. Scoop tablespoons of batter into the hot pan, about 4 or 5 per batch. Do not over crowd the pan. Fry 1-2 minutes per side, until golden brown. Transfer to a paper towel lined dish.
  7. Serve immediately with the relish. Ranch dressing is also yummy on these guys.

Leave a comment   |  tags: , , , , | posted in Food, Main Dishes, Uncategorized, Vegetables, Vegetarian

July 2, 2012

Summertime Fruit!

By Elizabeth Kilpatrick

Now that it is officially summer, we are seeing more small fruits make their appearances:  strawberries, blueberries, raspberries, black-raspberries, current’s, and numerous others. I think probably my favorite would be all of them!!! And there is no better way to eat them then all combined. Three-berry pies, smoothies, sauces, cobbler’s, fruit bars – all of these can be made with your choice of berries.

I snagged this recipe from COOKS.com. I have used that website now several times for recipe’s. They have oodles of them!!!

 

THREE – BERRY SAUCE
1 c. fresh strawberry halves
2/3 c. fresh raspberries
2 tsp. sugar
2 tsp. cornstarch
2 tsp. cold water
1/3 c. pitted bing cherries or 1/3 c. blueberries
Combine berries and sugar in medium saucepan; let stand until sugar dissolves. Cook over medium heat for 5 minutes. Combine cornstarch with water and add to berry mixture. Increase heat to high and stir constantly until thickened and clear. Remove sauce from heat. Stir in cherries or blueberries.Serve immediately.

Yield: 1 1/3 cups.

Leave a comment   |  tags: , , , , , , , | posted in Appetizers, Breakfast, Cakes, Desserts, Dressings, Fruit, Raspberry, vegan, Vegetarian

March 31, 2012

Spring Stew

By Elizabeth Kilpatrick

In going through recipes today to find one to share with you all, my goal was to find a recipe that spoke of spring. Not finding one in our collection, I turned to the web. Here, after some searching, I found precisely what I was looking for. This “spring” stew looks positively promising. I can’t wait to try it! So here it is. Borrowed from http://www.rwood.com.

Spring Stew with Asparagus, Snow Pea & Baby Turnips - Rebecca Wood (www.rwood.com) 

2 cups snow peas
2 cups baby turnips
1 bunch small radishes (if large, cut in halves)
4 scallions, chopped
3 springs fresh tarragon or savory
1 teaspoon sea salt and freshly ground black pepper to taste
1 tablespoon lemon juice
4 tablespoons unrefined hazelnut or olive oil

Bring 3 quarts of water to a boil; add a tablespoon of sea salt and, starting with the asparagus, separately blanch each vegetable type until just cooked. Cut into bite sized pieces.

Reserve 2 cups of blanching water or use a soup stock. In a wide skillet or wok, place two tarragon sprigs and the blanching water.  Add the vegetables and simmer until they’re warmed through. Add lemon juice, season with salt and pepper and simmer for 1 minute. Mince the remaining tarragon.  Divide stew into bowls, garnish with minced tarragon and dress with hazelnut oil. Serve hot.

Leave a comment   |  tags: , , , , , | posted in Food, Main Dishes, Soups, vegan, Vegetables, Vegetarian

March 10, 2012

Blueberry Bread

By Elizabeth Kilpatrick

Some of my earliest real memories of cooking in include this recipe. That’s probably because this was the first thing I made by myself! I can vividly remember making this with a lady who was helping us out after my Mom had a miscarriage…I was so pleased that I could finally bake something all by myself – not that I don’t like mom or anything….! But you know how it is!!

I haven’t made this in a while, but I remember it is quite delicious.

Blueberry Bread

1/4 cup butter, softened

1 egg

1/2 cup milk

Juice of 1/2  lemon (save rind!)

1 cup blueberries

1 1/2 cup flour

1/2 cup sugar

2 tsp. baking powder

1 Tbsp. sugar

 

Combine flour, salt, and baking powder. Sift. Blend butter, lemon juice, and lemon rind into flour mixture. Whisk egg and milk together. Add to butter/flour mixture, mix lightly. Fold blueberries in lightly. Pour into greased 4×8 loaf pans. Sprinkle with 1 Tbsp. of sugar.

1 comment   |  tags: , , , | posted in breads, Breakfast, Food, Fruit, Uncategorized, Vegetarian

March 3, 2012

Double Oat Pancake Mix

By Elizabeth Kilpatrick

Everyone loves pancakes! Who doesn’t! They make for an amazingly filling breakfast alongside bacon, eggs and fruit. But pancakes aren’t always so healthy for you….not anymore! This pancake mix, taken from Fabulous Fiber Cooking, is one we have made for years. It is healthy and very tasty.

 

Double Oat Pancake Mix ~ Fabulous Fiber Cooking

2 eggs

1/4 cup oil

2 cups nonfat plain yogurt or buttermilk

1 cup rolled oats (old-fashioned or plain)

1/4 cup oat bran

1 Tbsp. brown sugar

1 cup whole wheat pastry flour (or regular flour)

1 tsp. soda

1/4 tsp. salt

 

In a large mixer bowl, beat eggs and oil together. Add yogurt and blend in. Add oats, bran, and sugar. Mix well. Sift flour, soda, and salt together. Add to mixture, mixing only enough to blend well.

1 comment   |  tags: , , | posted in Breakfast, Food, Vegetarian

March 1, 2012

Specialty Pasta

By Elizabeth Kilpatrick

Although this is usually Anna’s day to post, she is busy being a Auntie again! Congratulations Anna on the birth of your newest niece! 

I want to take a moment here to welcome a new guest poster – Sarah Stelzl! You have probably seen her comment on here quite a few times -she’s been a faithful reader! She currently posts on her family’s blog http://www.stelzlfamily.com. We are hoping to add a few more guest posters this year, so stay tuned!! Welcome to Cooking From the Ground Up, Sarah!!

Sarah Stelzl

I’m eighteen years old, and one in a family of nine. We live in the warm sunny state of NC, in a beautiful little place where you can still find back country roads to drive on! I’ve been helping in the kitchen ever since I can remember, whether standing on a chair to watch, looking through recipes in our cookbooks, or making my own messes and having a blast! Probably the most important thing I’ve learned in the kitchen is that my family is my team. I love searching through recipes, combining new ideas, and taking some of this and some of that to create something unique and specifically ours. But it’s twice the fun if I have a brother or sister standing by my side, licking the spoon or stirring the pot, or helping me think things through! I’ve made more than my share of mistakes, which has contributed to dozens of new family favorites. When I’m not cooking, I enjoy spending time with my family, travelling, photographing, writing, and working the land. I love being outdoors (especially the garden!) surrounded by the beauty of creation and the miracles of life, because that is where I feel the closest to God!

I’m excited to be able to share one of my favorite recipes with you (Thank you Elizabeth and Anna!), because it’s come a long way from our first attempt! My brother David helped me cook this recipe up from a basic cream sauce into a tomato cream sauce that everyone in our family loves! It began on one of those days when I was in charge of making something for dinner, but we didn’t seem to have much on hand…

Tomato Cream Pasta (Serves 10)

2 pounds pasta, cooked

1 cup milk

2 cups grated parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves, minced

½ cup (1 stick) butter

Small (bite-sized) broccoli florets, steamed until soft but not mushy

3 boneless, skinless chicken breasts, marinated (we use oil and some spices), grilled, and cut into small bite sized pieces

1 ½ jars spaghetti sauce (about 40 oz)

Salt and pepper to taste

To make the cream sauce, combine the butter, milk, and garlic in a medium saucepan over med-low heat. Use a wire whisk to stir it until the butter is melted. Gradually add parmesan and mozzarella cheeses, stirring constantly until melted (If the temperature is too hot, the cheese will cook together into a lump rather than melting evenly throughout the sauce). The sauce should gradually thicken until it is just slightly thinner than the consistency of a nice Alfred cream sauce.

In a separate pot, combine the spaghetti sauce, grilled chicken pieces, and cooked broccoli florets. Cook over med-heat, stirring until the ingredients are thoroughly heated.

In a large metal bowl or pot, combine the cooked pasta and both sauces. Stir until well combined. Serve hot with parmesan cheese!

Leave a comment   |  tags: , , , , , | posted in Food, Main Dishes, Pasta, Sauces, Vegetarian

February 25, 2012

Spinach Cheese Enchiladas

By Elizabeth Kilpatrick

This time of the year when the days are getting longer, the weather thinks about being consistently warm, and normally I’d say the snow starts melting (but we don’t really have any to speak of!), things start to grow again. Our high tunnels are starting to really produce now. More light makes a huge difference! Spinach grows relatively well in the winter anyhow, so now it’s really going to start producing. With so much spinach on hand, you’ll be needing recipes to use that spinach. We have plenty of them, just click here.

I used to not like this recipe….don’t ask me why. But I love it now! It’s one of my favorite dishes!

Spinach Cheese Enchiladas 

15 oz. ricotta cheese

15 -20 oz. frozen spinach, thawed and drained

10 oz. corn, thawed and drained

1 cup mozarella cheese, shredded

1 egg

2-4 cloves crushed garlic

1/2 tsp. salt

8 oz. sliced mushrooms, sauteed (optional)

Combine all of the above, and divide between:

10 8″ tortillas

Place rolled up, stuffed tortillas in a 9×13 pan.

Top with the following mixed ingredients:

14 1/2 oz. can diced tomatoes

8 oz. tomato sauce

1 tsp. basil

Top all with:

1 cup mozarella cheese

1/4 cup parmesan cheese

 

Bake in a 350 degree oven until heated through. 

 

Leave a comment   |  tags: , , , , , | posted in Burritos, Food, Vegetables, Vegetarian

February 4, 2012

Cowboy Caviar

By Elizabeth Kilpatrick

Two weeks ago, I shared a mexican bean relish. This week, I was thinking I’d go down the same road! We had this appetizer the same night. It was really yummy – the perfect start to a meal!

 

Cowboy Caviar ~  Betty Crocker’s New Christmas Cookbook

2 tbsp. vegetable oil

2 tbsp. lime juice

1/4 tsp. salt

1/4 tsp. crushed red pepper

1/4 tsp. ground cumin

1/8 tsp. pepper

1 small onion, finely chopped (about 1/4 cup)

1 clove garlic, finely chopped

1 can (15 oz.) black beans, rinsed and drained

1 can (4 oz.) chopped ripe olives, drained

1 package (8 oz.) cream cheese, softened

2 hard-cooked eggs, chopped

1 green onion, sliced

 

Mix all ingredients except cream cheese, eggs, and onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around edge of plate. Sprinkle with onion. Serve with tortilla chips or assorted crackers if desired.

Leave a comment   |  tags: , , , , , | posted in Appetizers, Beans, Dip, Food, Mexican, Vegetarian

January 22, 2012

Black Bean Relish

By Elizabeth Kilpatrick

After a whirlwind trip to Rochester, NY, for a dear friend’s junior college piano recital(it was fantastic!), I came home to a inbox full of emails and remembered that I had to write a blog post! Well, I also came home to a incredible supper that included this black bean relish. So when I went to write a this post, what better recipe to use!

 

Black Bean Relish ~ Betty Crocker’s New Christmas Cookbook

1/4 cup finely chopped red onion

2 tbsp. white wine vinegar

1 tbsp. vegetable oil

1/4 tsp. salt

1 medium tomato, finely chopped (about 3/4 cup)

1 small red bell pepper, chopped (about 1/2 cup)

1 serrano chile, seeded and finely chopped

1 can (15 oz.) black beens rinsed and drained

Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks. About 2 1/2 cups relish.

1 comment   |  tags: , , , , , , , | posted in Appetizers, Beans, Food, Mexican, salads, vegan, Vegetables, Vegetarian

December 31, 2011

Beet Salad

By Elizabeth Kilpatrick

Since it is the beginning of the year, I decided to do a repost. I promised a friend of mine who is going on an elimination type of a diet, that I would look for some recipes for her. If you take the walnuts out, this recipe is a winner for the diet!!

 

The first year our farm began doing a CSA, we probably had three to four CSA members. One of those CSA members enjoyed talking recipes with my mom. She would give Mom some of her favorite recipes and Mom would do like-wise. One of those recipes was this recipe. Beets with Dill-Walnut Vinaigrette. We tried it, and loved it! This recipe is one that we will often serve when we have company.  Beets are one of the vegetables that can be stored through the winter and can be found at almost any farmers market. In the winter when greens are scarce, this beet salad can easily take the place of a green salad. It makes a great side dish or  a healthy lunch!

1/2 cup chopped walnuts

1 tablespoon red wine vinegar

2 teaspoons juice from 1 lemon

1 medium shallot, minced

1 1/2 tablespoon minced fresh dill

6 tablespoons extra-virgin olive oil

Salt and ground black pepper

4 medium beets (about 1 pound without greens)

Boil beets in water until a sharp knife can easily pierce them. Length of time for cooking will depend the age and size of the beets. Set cooked beets aside to cool. When cool enough to pick up, hold under running cold water while peeling off skins. The skins should slip off easily. Cut beets into small bite size chunks and set aside. Place the walnuts in a skillet and toast over medium heat, stirring frequently, until they become fragrant, about 4 minutes. Whisk the vinegar, lemon juice, shallot, dill, and oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, beets, and walnuts together in a medium bowl. Serve immediately.

Note: This salad is great warm or cold. If eating this salad a few days after you have made it, adding some more dressing makes it seem fresh again!

Leave a comment   |  tags: , , , , | posted in Food, Gluten Free, vegan, Vegetables, Vegetarian

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