Black bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add  some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

Baked Parsnips

If you've never had parsnips before, this would be a great recipe to try them for the first time.  I asked my family what they though of these and they said the parsnips tasted like a cross between a baked potato and a steamed carrot.  So there you go- parsnips are nothing weird!

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Baked Parsnips

Enough parsnips to feed your family
1 T. melted butter
Salt and pepper
An onion, sliced (optional)

Preheat the oven to 400.
Cut the carrots into 1/4 inch slices and toss with the melted butter.  Place in a glass dish with the sliced onions.  Sprinkle with salt.  Cover the dish (either with a glass lid or tinfoil).
Bake for 30 minutes, or until fork tender.

Pssst- low-carbers: You could mash these parsnips and they would be faux-mashed-potatoes!

Q: What do you do with swiss chard?

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I get asked alot: "What do you do with swiss chard?"  Three years ago, I wouldn't have had a clue.  At least now I know one fool-proof way to cook it!

Sauteed Swiss Chard with Apples and Pine Nuts

1 T. of your favorite cooking oil
1 bunch of chard
1 onion, sliced
1 apple, sliced
A handful of pinenuts
Salt and pepper
Parmesan or dubliner cheese, grated

Cut the chard leaves into 1-2 inch pieces and cut the stems into 1/2 pieces, keeping the stems and leaves separate.

Heat the oil in a skillet.  

Add the onions, apples, and chard stems to the skillet and saute for a few minutes until mostly tender.  Add the chard leaves and saute until reduced in volume and tender. (You can heap the pan full because it will really shrink in size.)

Season with pinenuts, salt and pepper, and grated cheese.  Enjoy!

One of my favorite summer recipes

Last summer I made balsamic reduction for the first time and got hooked.  I can't believe how good it makes tomatoes taste.  I had been intimidated by "balsamic reduction" because it sounds so fancy, but it only takes one ingredient and is super easy to make.  To make it, all you have to do is:

Pour about a cup of balsamic vinegar in a small pan and simmer until it is reduced in volume and is a syrupy consistency.  Be careful so that it doesn't burn at the end!  It will yield about 1/4 cup.

I use this balsamic reduction on top of one of my favorite summer recipes:

Tomato Toast

Bread
Butter
Garlic powder
Cheese- your favorite kind
Tomatoes
Salt and pepper
Basil
Balsamic reduction

Butter one side of the bread and sprinkle with garlic powder.  Lay butter-side-down in a pan and toast on your stove like you would grilled cheese (only toast the bottom of the slice).  This will give a nice crunchy underside to your tomato toast.
On top of the bread, lay sliced cheese and sliced tomatoes.
Sprinkle with salt and pepper.
Broil in the oven until cheese is bubbly (mine took 7 minutes).
After removing from the oven, garnish with basil and drizzle with the balsamic reduction.  Enjoy!

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How we make tomato sauce at the Maifeld's

We are right in the middle of tomato season here at Glory Garden.  If you come through our kitchen this time of year, you will either see flats of tomatoes waiting to be processed, tomatoes cooking on the stove, or the big canner kettle going on the stove.  For my family, it's a yearly tradition and indicates the changing of summer to fall.

When I hear some people talking about boiling and skinning their tomatoes, I think, "Ugh!  Why bother?"

I made a quick video showing how we do things here at the Maifelds.

Even if you don't can, this method can be used to make tomato sauce to eat fresh or freeze.

If you need tomatoes, email me how many pounds you want and I will get you some!
 

Forgive me for the major brain block I had towards the end of the video.  My "camera girl" wouldn't allow me a re-do, so I had to go with it.  Haha!

3 Ingredient Tomato Soup

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I'm not one of those people to gush on and on about how good a recipe is, so I'll just get right to it:

You will need:
1 lb cherry tomatoes
1 regular sized tomato (just 1 tomato, not 1 lb.)
1/2 cup cream
1/2 tsp salt
fresh basil and shredded cheese to garnish

Halve the cherry tomatoes and cut the other tomato into chunks.  Place in a pot and cook until soft and stewy, but still chunky, about 15-30 minutes.  Add the cream and salt and heat through.  Garnish with basil and shredded cheese.

I consider this three ingredients because 1) tomatoes, 2) cream, and 3) salt.  Basil and cheese don't count because they are garnishes.  :)  

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By the way, I really hope you are getting local raw organic milk from Happy Grazing Dairy.  Check out the cream line in the this jar of milk.  It's not homogenized so the cream naturally rises to the surface.  All I had to do was pour off 1/2 cup for the soup.

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"Party in My Mouth" Eggplant Recipe

I posted this recipe on the blog last year and it got rave reviews.  David told me that when his wife made it, "It tasted like a party in his mouth".  I'll never forget that!

If you've never tried eggplant before, this would be a great recipe to try it for the first time.  Seasoned eggplant lovers are going to love this as well.

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Roasted Eggplant Pasta Sauce

You will need all the vegetable in the picture below, which is:
1 lb. tomatoes
1 eggplant (1/2 lb-1 lb.  depending on size of eggplant)
4 oz. onions (or one regular-sized onion)
1 or 2 peppers, whatever kind you want
2 garlic cloves
2 T. oil
handful of basil
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 425.  
Cut the tomatoes into 1" pieces.  Peel and cut the eggplant into 1/2" pieces.  Cut the peppers and onions into chunks.  
Lay all the vegetables- including the whole garlic cloves- in a single layer in a pan (you many need two pans).  Drizzle with oil and mix to evenly coat the vegetables.  
Roast for about 30 minutes or until the vegetables are tender and brown around the edges.
Place the roasted tomatoes and garlic in a food processor or blender and blend until smooth. Add the eggplant, onions, peppers, and basil, salt and pepper and pulse until they are chopped and mixed into the sauce.  Taste the sauce and adjust seasoning if needed.  If the sauce is too thick, you can add a 1/4 cup of chicken broth. 

Serve over pasta or quinoa, or use as a cracker dip!

Leave a comment if you make this!

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3 Myths You Don't Have to Believe about Eggplant

A couple years ago, eggplant was only a color in my mind.   I had no idea it was such a mild vegetable that cooks down into silky, brown deliciousness.  Now, eggplant is probably my favorite vegetable.

However, you might have heard some intimidating things about it.  Bitterness?  Sweating?  Turning brown?

Here are three myths you don't have to believe about eggplant:

#1- You need to peel it.  Nah- don't bother.  The peel adds texture and interest.

#2- You need to sweat it.  Supposedly eggplant is bitter and by salting it, you draw out all the bitterness.  I quit sweating it (haha) years ago and I have yet to meet a bitter eggplant from my garden.  Save yourself the time and don't bother!

#3- It spoils quickly.  I have found that I can keep them at room temp on the counter top for several days.  If I only use half the eggplant for a recipe, I will put the other half of the eggplant in a bag in the frig and it will keep just fine that way for several days as well.

If you've never tried eggplant before, I hope this convinces you that eggplant is easy and fuss-free.  I will be sharing some of my favorite eggplant recipes, because I want to you to love eggplant as much as I do!

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Roasted potatoes with mustard and purple basil dressing

Do you eat your potatoes with the skins on?  Did you know that 50% of the antioxidant activity of the entire potato is in the skins?  Also, the high fiber content of the skins slows the digestion of starch and sugar, giving the potato a lower glycemic value*.  Roasting potatoes is a great way to use them with the skin on

You will need:
Enough potatoes to feed your family
1 T. oil or fat of choice
Salt and pepper

Preheat the oven to 425.  Cut the potatoes into bite sized pieces (no need to peel).  Toss with the oil and season with salt and pepper.  Spread in a single layer on a baking pan (I really like using our cast iron skillet for this).  Bake for about 45 minutes until they are crispy brown on the outside and tender on the inside, flipping halfway through cooking.

While they are roasting, make the dressing by mixing together the following ingredients (half this dressing recipe if you are only feeding 1 or 2 people):
2 T olive oil or melted butter
2 tsp mustard
2 tsp honey
2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp garlic powder
2-3 T minced purple basil (green basil would work as well)
Taste and adjust the dressing if needed.
When the potatoes come out of the oven, toss them with the dressing and serve!

*Reference: Eating on the Wild Side by Jo Robinson

Apple Fennel Chicken Salad

I came across this recipe as I was browsing the web for what to make with fennel.  Leave a comment if you make this!

For the dressing, mix:

1/2 cup plain yogurt our sour cream

1 T. lemon juice

1/2 T. honey

1/8 tsp salt

Then add:

Slivered apples

Finely sliced fennel

Chopped chicken

Minced fennel greens (the herb part that looks like dill)

Serve on lettuce or your favorite sandwich bread.