freeze snow peas

 My snow peas hit hard, finally.  Lots of fresh eating and sharing, and I wanted to freeze some for later.  For deep in dark winter when I want to remember what spring tastes like.  

Because I want to store them for awhile, I blanched first (which I don't always do).  Recording here so I remember times. 

- Clean and remove blossom end

- Blanch 1.5 minutes  

- put into ice water for 2 minutes

- lay out to dry

- pop into freezer bags, label with date

- into freezer they go!

potato leek soup

 Taken from several sources, inspired by my friend's backyard overrun by leeks.

Ingredients

• 3 T butter (or less, or oil)
• 4-5 cups leeks (white and light green parts only, well-cleaned) (from 2-4 leeks)
• (onion if short on leeks)
• 3 cloves garlic, minced
• 6 cups chicken stock
• 2 pounds potatoes, cut into 1/2" dice
• 2 bay leaves
• sprigs fresh thyme
• 1 tsp salt
• 1 tsp black pepper (to taste)
• 1/2 cup half and half (or heavy cream or 1 cup)
  

Melt butter in pan, add leeks and garlic (and onion).  Cook until soft and wilted but not browned.

Add potatoes, broth, and seasoning.  Bring to a boil then reduce heat to simmer about 15 minutes.  Remove bay leaves and thyme (if using fresh).  

Add cream and bring to simmer.  Taste to check seasoning.

Use an immersion blender to smoothen soup if desired.  

 

creamed greens potpie

 I got this recipe for creamed greens potpie from the New York Times, and it's really good - like you can get in a restaurant.  Very few modifications made and it was tasty, like deconstructed spanakopita.  It was about four servings for us because we were hungry.  The puff pastry wasn't cheap so I'd like to figure out another option for the top - maybe just a pie crust, that's easy.

• 3 tablespoons unsalted butter
• 10 garlic cloves, peeled and thinly sliced
• 1 shallot, peeled and finely chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2½ pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces (this was about 5 bunches of greens)
  
• Kosher salt and black pepper
• 1 tablespoon all-purpose flour, plus more for rolling
• 2 cups half and half or cream (note: I'll try to sub in evaporated milk next time because it was too rich for my delicate stomach)
  
• 1teaspoon hot sauce
• ½ cup freshly grated Parmesan
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

1. In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

2. Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted.
    
3. Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
4. On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.

5. Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about ½-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.
   

 

  

strata

 I had a nice baguette left over and they're always best fresh, so I cut it up and made strata which turned out very good.  I just used what was in the refrigerator, and it's a great recipe for that.  All the proportions can be adjusted.

• 1/2 baguette - chopped or ripped up; if it's too fresh let it dry out (I left it a day in a pan with cover), 

Then whisk together:

• 6 eggs
• 1/3 cup sour cream
• 1 cup milk
• cheese (parmesan, extra sharp cheddar)
  
• salt, pepper 

Mix the egg mixture into the bread and leave it to soak overnight or all day. 

Chop and saute:

• onion (or green onion)
• garlic (I used 4 cloves)
• greens 
• other vegetables, meat, etc. needing to be used up (had some cooked ground turkey I tossed in)

Stir vegetables into the egg/bread mixture.

Bake at 325 degrees for 70-80 minutes. 

cranberry muffins

 Cranberry muffins from here. 

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 
• (citrus zest, if desired)

Combine above in medium bowl.  Then separately combine the following:

• 3/4 cup milk (or I use yogurt)
• 1/2 cup oil
• 2 eggs
• 1 1/2 tsp. almond extract (or substitute vanilla or citrus or whatever)

Add in the wet ingredients to the dry, then add in:

• 2 cups cranberries (fresh or frozen)

Put into 12 muffins cups, sprinkle tops with sugar if desired.  

Bake at 350 degrees for 25 minutes (ish).

banana bread waffles

 I got a little Dash waffle maker.  IT's cute AF, and I finally have it waffling.  The booklet with it included this recipe - which is timely because I have A TON of bananas in my freezer right now (blue java from my backyard tree).  They're pretty tasty.

Ingredients

Combine in a medium bowl:

• 1.5 cups AP flour (or a whole grain flour would be nice)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt

 Mash bananas so no more large chunks, then add the rest:

• 1 cup mashed bananas (2-3 bananas or more if small)
• 3/4 cup buttermilk (or yogurt)
• 1/4 cup light brown sugar
• 2 large eggs
• 3 tbsp canola oil

Then add wet ingredients and mix.

Add 3 tbsp to the mini waffle maker ad cook until golden brown. 

sukuma

 A Facebook friend who is from Kenya recently mentioned sukuma and it piqued my interest.  I've got some gorgeous greens that will do well in this.  I checked different recipes and like this one (the spices look great) which I'll try this weekend.  (I'm not going to make ugali or fufu, so I'll eat it with rice.) 

Ingredients

• 1 large white onion
• 1-2 cloves minced garlic
• 3 medium tomatoes diced
• 1/2 tsp curry or turmeric
• 1/2 tsp coriander
• 1 T smoked paprika
• 1/2# ground beef (or other meat)
• 1 T bouillon powder or cube 
• 1 bunch collard greens or kale
  
• 1/2 tsp cayenne pepper (to taste)
• 1/2 juiced lemon, about 1 T
  

Instructions
1. In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.

2. Then add tomatoes, curry, coriander, and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.

3. Add minced meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. 

4.  Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.

Remove from the heat and let it cool.  Best with ugali (I eat it with naan).