recipes

Variety, and veggies, The spice of Life

Small farmer’s markets are popping up all over and I love to drop by and browse the freshness.  I’m so happy to see the wide variety of fresh fruits, vegetables and other products that you may not find in large chain grocery stores.

Welcome to the Riverside Farmer's market, Roswell GA
Welcome to the Riverside Farmer’s market, Roswell GA
Beautiful bright yellow watermelon
Beautiful bright yellow watermelon
beautiful red beans from the market
beautiful red beans from the market
Chanterelle mushrooms from Dragonfly farms
Chanterelle mushrooms from Dragonfly farms
These cakes from Saint Rita's Cakes were absolutely DELICIOUS! They have a great cream cheese pound cake and the Fudgy chocolate pound cake is to DIE for http://www.stritascakes.com/
These cakes from Saint Rita’s Cakes were absolutely DELICIOUS! They have a great cream cheese pound cake and the Fudgy chocolate pound cake is to DIE for http://www.stritascakes.com/%5B/caption%5D [caption id="attachment_686" align="aligncenter" width="595"]Best bread baking co Best bread baking co
I have never seen red yard long beans before. AMAZING
I have never seen red yard long beans before. AMAZING
David's Garden Products
David’s Garden Products
Zocalo Salsas
Zocalo Salsas
Beautiful farmers market flowers
Beautiful farmers market flowers
And of course sweet Georgia peaches
And of course sweet Georgia peaches

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Waldrep's fresh country sausage
Waldrep’s fresh country sausage
Waldrep's fresh country sausage, cooked and on my plate. DELICIOUS!  Spiced just right
Waldrep’s fresh country sausage, cooked and on my plate. DELICIOUS! Spiced just right
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pickled Shrimp for a party

Pickled Shrimp, a great make-ahead dish
Pickled Shrimp, a great make-ahead dish

It was our turn to host movie night last weekend and I wanted to make an appetizer that could be done ahead (it’s even better done the day before) and still taste and look great.  I made this pickled shrimp dish on Friday and served it on Saturday in a large bowl, but it would have been equally as good served in individual glasses.

A different king of shrimp cocktail
A different king of shrimp cocktail

Pickled shrimp

2# medium or large shrimp, peeled and deveined

1 ½ teaspoons salt

1 teaspoon paprika

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

Vegetable oil for sautéing

2 cloves chopped garlic

½ of a red onion, sliced thin (about ½ a cup)

1 yellow or orange sweet bell pepper, sliced thin

1 pint grape or cherry tomatoes, cut into halves

¾ cup olive oil

¼ cup fresh lemon juice, peel in long strips and reserve the rind (no pith please)

½ cup of red wine vinegar

1/2 cup  Worcestershire sauce

½ teaspoon dried oregano

2 teaspoons fresh parsley, chopped

2 teaspoons fresh chives, chopped

Pat the shrimp dry and season with salt, paprika, cayenne and garlic powder.  Add 2 tablespoons of vegetable oil in a large sauté pan and heat over medium/high heat.

Sautee the shrimp with garlic in batches until they turn pink and curl.  Cool the shrimp in the refrigerator, then, layer the shrimp with onions, peppers and lemon rind.

Mix the olive oil, lemon juice, red wine vinegar Worcestershire sauce and oregano and pour over the shrimp mixture.

Marinate the shrimp in the refrigerator overnight up to 2 days. Add fresh chopped parsley and chives when ready to serve.

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Snow Crab Boil for a lazy dinner

No recipe for this really , just a big tall pot and 3 inches of water. Add chunks of smoked sausage, thick pieces of potato and pieces of corn.  simmer until potatoes are almost tender and add crab and simmer for about 7 minutes
For 4 pounds of crab.  No recipe for this really , just  fill a large pot with 8 cups of water and bring to a boil. Add chunks of Cajun spiced smoked sausage (about a pound), thick chunks of potato and 5 pieces of corn. Simmer until potatoes are almost tender then add crab and simmer for about 5-7 minutes more, occasionally adjusting the crab to heat it evenly .  This feeds my family of 4 pretty well.
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Thanks for the shout out

Thanks to Wisebread.com for including my Bacon Project post in their post http://www.wisebread.com/13-foods-you-should-make-yourself  (I’m number 6, YAY!)

Wisebread.com page 1 Wisebread.com page 2

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Vegan Cauliflower Casserole with a Gluten Free Option

"Creamy" non-dairy, Cauliflower Casserole
“Creamy” non-dairy, Cauliflower Casserole

I grew up with two brothers but no sisters.  Through the North Fulton, GA chapter of Mocha Moms I now have about 80 sisters and I am so thankful for them all.  Last night my sisters and I had a wonderful evening of chatting, chocolate and cooking.

Vegan cauliflower casserole with gluten free option

I was honored to have the pleasure of doing a cooking demo for about 30 ladies, but what to cook for such a large group with diverse tastes and dietary needs. This cauliflower gratin relies on vegan “cream cheese” for it’s creamy sauce and nutritional yeast for it’s cheesy taste.  If you need a GLUTEN FREE version of this recipe leave off the panko gratin topping, replace them with potato chips and enjoy.

Cauliflower Casserole for my Sisters
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 3 tablespoons vegetable oil
  • ¾ cup medium chopped onion
  • ¼ cup diced carrot
  • 1 cup red bell chopped pepper
  • ¼ chopped celery
  • 1 clove of garlic chopped
  • 1 tablespoon lemon juice
  • ½ cup water
  • 1 head of cauliflower (about 4 cups)
  • 4 ounces vegan cream cheese
  • 4 teaspoons of nutritional yeast
  • ¾ cup vegan panko bread crumbs or potato chips
  • Salt
Instructions
  1. Sauté onions, carrot, red bell pepper and celery in 2 tablespoons of vegetable oil until softened.
  2. Add lemon juice, water and cauliflower to the pan.
  3. Stir to mix all vegetables together and cover the pan.
  4. Steam on low for about 10 minutes or until cauliflower is tender.
  5. Stir vegan cream cheese, 2 teaspoons of nutritional yeast and salt to taste into the cauliflower.
  6. In a bowl, mix panko crumbs, 2 teaspoons of nutritional yeast, 1 teaspoon salt and 1 tablespoon of vegetable oil and sprinkle on top of cauliflower.
  7. Broil for 1 minute or so (watch it closely) until the topping is browned

 

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what to do with leftover roasted broccoli

So, I made roasted broccoli for dinner the other day and I have about 2 cups leftover roasted broccoli. It’s time to remix that into a delicious new meal. Here it is:

Broccoli pasta
Broccoli pasta
1 pound of spaghetti

 

2 cups roasted broccoli

1 tablespoon olive oil

½ cup half and half

¼ cup grated parmesan cheese

Red pepper flakes

Salt and pepper to taste

2 beaten eggs

Boil pasta until al-dente.  While the pasta is boiling, sauté the broccoli in the olive oil.Drain the pasta (save about a cup of the pasta water) add the pasta to the broccoli.Add half and half and bring the pasta to a simmer.  Add the parmesan cheese , salt, pepper and red pepper flakes then remove from heat. Stir in the two beaten eggs , if the sauce is too thick you can thin it with the pasta water (just add a little bit at a time)Serve immediately with a little more grated parmesan if you like.
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The Chicken Challenge

Getting ready to do the chicken challenge. One chicken is from a "factory" farm and one is from a "family" farm.
Getting ready to do the chicken challenge. One chicken is from a “factory” farm and one is from a “family” farm.

I just completed my latest  “CHALLENGE”!!  We finished shooting a video looking at all aspects of these two very different chickens.  Price is a HUGE factor as well as taste.  We’re editing the video right now so stay tuned to see how it all pans out!!

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