Steamed Artichokes

All year long my kids beg me to make artichokes for dinner. When they are in season (in the spring) I usually relent. They really are quite easy to prepare and the kids have fun pulling them apart leaf by leaf and scraping the "goodness" off between their teeth.

I always serve artichokes with my homemade vinaigrette. We like that much better than the traditional melted butter or hollandaise sauce. If you've never tried steamed artichokes, give them a try. They're a family favorite.

Steamed Artichokes

Preparation:

1. Wash artichokes under cold water.

2. Cut off the stem of the artichoke close to the base.

3. Remove any of the lower petals which are withered, discolored, or small.

4. With a sharp knife slice approximately one inch off the top of the artichoke.

5. With kitchen shears, cut thorny tips off the top of each remaining leaf.

6. Dip the cut edges in lemon juice to preserve color. Cook them immediately.

Steaming:

I like to steam my artichokes, but I don't have a steamer large enough to do four at a time. Instead, I put about an inch of water in a large pot, add the artichokes upside down, and bring the water to a boil. At this point, I turn the heat down and maintain a simmer until the artichokes are tender when the bottoms are pierced with a sharp knife (25-35 minutes depending on their size.)

Eating:

Julia Child in The Way to Cook has the best description of how to eat an artichoke:

"Start with the leaves at the bottom of the artichoke. Remove one and, holding it by the top, dip the large bottom end into the sauce, then scrape off the tender flesh between your teeth. When you come to the tender cone of central leaves, pull off the cone, and eat the bottom portion. Where you removed the cone is a cluster of small leaves under which is a hairy growth, the choke, that covers the deliciously edible bottom of the artichoke."

This is always the most competitive part of artichoke eating in my family--seeing who can cut the choke away from the heart and keep it in one piece. When this is successfully accomplished, we cut the heart into bite-size pieces and dip each one into the vinaigrette. Delicious!

Russian Salad Dressing

This is my Grandma Carlson's recipe. It is from the first cookbook she ever owned--the Lighthouse Cookbook. She was born in 1915 so I am very curious about that old cookbook and wonder if any of my aunts or uncles have it.  

This is probably the first salad dressing I ever made, but I haven't made it in years. Kellie decided to resurrect the recipe for Sunday dinner last week. It was a nice change.

Russian Salad Dressing

1 small onion

1/2 cup white vinegar

1 or 2 small cloves garlic

2 tsp. Worcestershire sauce

1 tsp. paprika

3/4 cup sugar

1 can condensed tomato soup

3 tsp. dry mustard

2 tsp. salt

3/4 cup salad oil

Put all ingredients in blender except oil. Cover and run at low speed, about 2 seconds. Turn on high and mix until well blended. While still blending slowly add oil.

Tortellini Soup

I've had this recipe for years--ever since Brian's graduate school days at U.C. Berkeley. It is definitely a family favorite (although Travis always removes the kidney beans.)

Tortellini Soup

1 8-oz package cheese tortellini

2-3 tablespoons butter

2 medium cloves garlic

2-3 cups celery (chopped)

2-3 cups onion (chopped)

4 cups chicken broth

1 can (15 oz) navy beans, kidney beans, or garbanzos (undrained)

1 can (15 oz) stewed tomatoes (undrained)

1 6-oz can V8 Juice

1/4 cup ketchup

salt and pepper to taste

In a large pot cook garlic in butter until browned. Add celery and onion and cook these until tender. Stir in broth, beans, tomatoes, and salt and pepper. Add V8 juice and ketchup for flavor and color. Stir in tortellini and simmer until pasta is cooked.

Makes 10-12 cups of soup.

Julie's Notes: I often add more tortellini, another can of tomatoes, and more broth, depending on how many people are eating.

Creamy Tomato Soup

I had never made tomato soup before my friend, Jenny, a self-described "food snob" (this I say most affectionately) asked me to make this recipe for a women's meeting at my church. For some reason I thought homemade tomato soup could only be made with fresh tomatoes which involved blanching, etc. I was wrong. This soup is so easy and so fabulously delicious. We've had it several times in the last couple months. I especially love adding the cooked orzo pasta. Thanks, Jenny!

Creamy Tomato Soup

1 large can tomato juice (about 1 quart)

1 8-oz Neufchatel cheese or cream cheese

1 1/2 cup chicken stock

1 tsp. paprika

1 tsp. basil

3 cloves garlic

1 onion

3 tbsp. butter

1 can diced tomatoes or 2 medium diced tomatoes

1 cup orzo pasta, cooked (optional)

Heat tomato juice and cream cheese in a pot on medium. Cook chopped onion and garlic in butter in frying pan until onions are clear and soft (but not too long). Add to tomato soup when done, along with spices. As soon as cream cheese is melted and blended with soup, add chicken stock and tomatoes. Heat through. At this point you can use an immersion blender for a smoother consistency. Stir in cooked orzo pasta and serve.

Black Beans and Rice

My grandma taught me how to make black beans and rice. Her recipe is delicious, although, to be honest, my beans turn out differently each time--sometimes soupier, sometimes spicier. Either way, my family claims I never make them often enough.

Dried black beans are something we have in our food storage so whenever we have a leftover ham bone (or ham slices) in the freezer, I try to figure this into our menu. I do need to plan ahead because the beans need to soak overnight, but the rewards are scrumptious.

Black Beans and Rice

1 lb. black beans (I use 2-3 cups from bulk.)

The night before you plan to serve them, place beans (rinsed and picked through) in a large saucepan and add 5-6 cups water. Bring to a boil then turn off the heat and soak beans overnight.

The next day bring the beans to a boil and add as you prepare them:

3 large stalks celery, chopped

3 large cloves garlic, chopped

1 large onion, chopped

1 jalapeno pepper

1 tsp. dried basil (or handful of fresh)

ham, sausage, or bacon (if desired)

Simmer (covered) approximately 5-6 hours until the beans are soft. Add more water as needed. (I usually add several more cups.) Just before serving, remove the jalapeno and add 1-2 tsp. salt and 1/2 tsp. black pepper.

Serve over rice.

Julie's Notes: My black beans taste the best when I add a ham bone or chopped up ham slices to the beans as well. The ham is usually left over from some type of holiday feast. Just let the bone simmer with the beans all day, and remove it before serving. Tiny pieces of meat literally fall off the bone into the beans and flavor it deliciously.

Sauteed Cabbage

Use the other half of the head of cabbage you used for Sally's Stoneless Stone Soup to make this quick, easy, and flavorful side dish. The caraway seeds are the aromatic secret. This recipe is originally from Martha Stewart, and we love it.

Sauteed Cabbage

2 tablespoons clarified butter (I don't bother to clarify the butter.)

2 cloves garlic, thinly sliced

1/2 teaspoon caraway seeds

1/4 to 1/2 large Savoy cabbage, cored and thinly sliced (I use regular cabbage.)

Coarse salt and freshly ground black pepper to taste

1. Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring constantly until aromatic, about 30 to 45 seconds.

2. Add the cabbage and reduce heat to medium-low. Season with salt and pepper. Cook until soft and golden, about 10-15 minutes. Adjust seasonings and serve immediately.

Makes 4 servings.

Sally's Stoneless Stone Soup

This recipe is included in the instructions for the fun family game Stone Soup by Gamewright. My daughter, Rachel, was inspired one day to give it a try. It is delicious and definitely a family favorite!

Sally's Stoneless Stone Soup

1/2-1 pound sweet or spicy Italian sausage (or a combination), taken out of casing and crumbled
1 Spanish onion, chopped (I used a sweet onion.)
2 garlic cloves, minced (I used 4.)
5 carrots, quartered lengthwise and chopped
2 celery stalks, quartered lengthwise and chopped
1/2 head Savoy cabbage, cored and chopped (I used regular cabbage.)
1 28-ounce can whole tomatoes, drained and chopped (I used undrained diced tomatoes.)
2 red new potatoes, cubed and cooked (I used 3-4 regular potatoes.)
7-8 cups chicken stock
1 cup frozen or fresh green peas (I forgot the peas this time.)
salt and black pepper to taste
1/4 cup chopped fresh parsley leaves
grated Parmesan cheese

Place a 6-quart pot over medium high heat and when it is hot, add the crumbled sausage. Cook, stirring occasionally, until the fat begins to render. Discard excess fat.

Add the onion, garlic, carrots and celery, stirring well after each addition. Cook for 5 minutes.

Add the cabbage and cook, stirring occasionally, until everything looks droopy and golden, about 15-20 minutes.

Add the tomatoes, potatoes and chicken stock and bring to a boil.  Reduce the heat to low and cook for about 20 minutes.

Add the peas just prior to serving. Add salt and pepper to taste.

Serve with chopped parsley and grated Parmesan cheese.

Variations: When you add the tomatoes, you can also add 1 cup of corn kernels, kidney or white beans, or when you add the peas, add 1 cup of cooked pasta or chopped fresh spinach. Increase 1 cup of chicken stock for every extra cup of additionals.

Keeps for 5 days if covered and refrigerated.  Yields 10-12 cups.


/>

Simple Vegetable Curry

I was surprised at how much my husband raved about this meal. My kids loved it too. (I'm pretty sure the coconut milk and the curry paste are the cause.) The recipe hails from Martha Stewart's Everyday Food and you can print it here. This really is a delicious Fall dish that makes a fantastic vegetarian dinner too.

Simple Vegetable Curry

Serves 4

Ingredients:

1 tablespoon vegetable oil (I use canola.)

2 teaspoons brown mustard seeds

1 medium yellow onion, diced small

1 cup long-grain white rice

coarse salt and ground pepper

1 tablespoon red curry paste (I use Thai Kitchen red curry paste.)

1 cup unsweetened coconut milk (I use the entire 14-ounce can.)

1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces

1 small cauliflower, cut into florets

1 can (15.5 ounces) chickpeas, rinsed and drained

fresh cilantro, for serving

Directions:

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.

2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.

3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Julie's Notes:  I prepared the rice in my rice cooker. When it was finished, I stirred in the cooked onion, mustard seeds, salt, and pepper. Either way works. I'm glad I included the brown mustard seeds even though they are not something I usually stock in my pantry. I liked the visual appeal and the slight flavor addition.

Linking to: Homemaker Monday @ 11th Heaven's Homemaking Haven

Brussels Sprouts in Brown Butter

Yes, my children eat Brussels sprouts and actually really like them!

Kellie made these one night. (I love it when my girls come home and want to cook.) I had purchased Brussels sprouts at Costco and she wanted to try them a new way. She found this recipe from Julia Child's The Way to Cook. Simple flavors, but oh so good.

Brussels Sprouts in Brown Butter

1.  Prepare the Brussels sprouts by first trimming off the stems close to the heads without detaching the leaves; pull off any loose or wilted leaves. For even cooking, pierce a cross 3/8 inch deep in the stem ends. Wash and drain them before cooking.

2.  Blanch the Brussels sprouts as follows:

For 4 to 6 servings

1 to 1 1/2 pounds or quarts prepared Brussels sprouts

6 quarts or more rapidly boiling water

3 tablespoons salt (1 1/2 tsp per quart of water)

Plunge the sprouts into the rapidly boiling water, cover the pan only just until the water comes back to the boil, then boil slowly uncovered. In 4 minutes begin testing:  dip out a Brussels sprout and pierce it with a small sharp-pointed knife--it is done when the knife goes in fairly easily. Drain immediately.

3.  Halve or quarter the blanched Brussels sprouts lengthwise. Shortly before serving, set a 10-inch no-stick frying pan over moderately high heat, add 3 tablespoons of butter, and when bubbling, add the sprouts. Season lightly with salt and pepper, and toss, swirling the pan by its handle, for several minutes while the sprouts heat through and begin to brown very lightly. Serve as soon as possible.

Tahoe Salad

Kellie had this salad when she spent a few days in Lake Tahoe last month. It doesn't really have an official name, so we dubbed it "Tahoe Salad." It is simple and FABULOUS.

Tahoe Salad

tomatoes
corn
black beans
avocados
green onions
fresh lime juice
salt and pepper to taste

Julie's Notes: Instead of diced tomatoes, Kellie used grape tomatoes and cut them in half lengthwise. We also used fresh corn, but frozen would be fine.