Veggie Time at Herb’n Renewal!

October 14, 2012 at 11:19 pm Leave a comment

It’s fall and for some reason folks, including us, don’t think about vegetables as much as we do in the middle of the summer. I decided to do a little veggie thing today…some using summer bounty and others that will warm up the cool fall nights, enhance the tailgating experience, etc. I hope you enjoy. 🙂

Spaghetti Squash…folks look at this yellow thing sitting on a farmers table at the market and wonder why it is called “spaghetti!” If you’ve never eaten one, you have no idea what you are missing…it’s the good for ya veggie pasta!

So, what heck do you do with it once you get it home? This is the way we prepare it and it’s so basic, it could be called Spaghetti Squash 101!

First thing that you want to do with any thick skinned squash, melon or veggie, is to wash the outer skin and dry it well before cutting into it. I know this does not sound important, but trust me, it is.

Cut the squash in half, lengthwise and then scoop out as many seeds as possible without cutting into the flesh…it’s easy to get all of them. Place the halves onto a plate, cut side down. Cover with plastic wrap and then microwave for about 8 – 10 minutes or until the plastic wrap “balloons!” They should be fork tender. BTW, be very careful when lifting the plastic wrap…it will be very steamy and hot! Do not ask me how I know this. lol Remove the wrap and allow to cool until you can hold them in your hand. Now comes the fun part! Take a fork and run it down the inside of the squash…you’ll see veggie spaghetti!

Now that you have “spaghetti” what the heck do you do with it? This is where you get to play with your food!!! You can toss it with butter or olive oil, you can add other veggies, herbs, etc. We heat a bit of olive oil and butter in a skillet along with some Good’n Garlicky*, and then toss in the “spaghetti” and heat through. We’ve been known to throw in some diced tomatoes, fresh basil, zucchini…whatever the garden has available. Just enjoy your “spaghetti!”

Sorry, Good’n Garlicky is not on our website but we do have it. I am trying so hard to become a web design literate human and it’s not working as fast as I thought. Just email us or add Good’n Garlicky to the comments section of your order. You’ll get 3 oz. for $4!

This recipe is one of our favorites and please, feel free to use fresh tomatoes in place of the canned ones. It’s name doesn’t sound like a main dish, but it is very filling and could easily be used as one.

Skillet Corn’n Black Bean Salsa

1 tablespoon canola oil
1 cup onion, diced small
1/2 cup green pepper, diced small
2 cups frozen or fresh corn
2 teaspoons CAJUN WING’N SEASON
1 14.5 oz. can petite diced tomatoes*
1 15 oz. can black beans, rinsed and drained**
1 tablespoon lime juice
2 tablespoons butter
shredded cheese
corn chips

In a large skillet, over medium heat, saute’ onions and peppers in oil for 2 minutes. Add next six ingredients and saute’ for an additional 3-4 minutes or until heated through…stirring constantly! If you like it “hot” add more CAJUN WING’N SEASON. Serve on corn chips topped with cheese.

* and ** can sizes keep changing…use the closest one. Rolling my eyes! Heck, use fresh maters if you have them!!!

A few years back, Drew was asked to be guest chef at the local Williams Sonoma store and this was one of the soups that he prepared. It was a crowd favorite except for one fellow who hated sweet potatoes. Oh well, he didn’t know what he missed. Sorry, this is not all vegetables but I am sure that anyone who does not “do” chicken stock can exchange something for it. It’s worth playing with, I promise!

Jamm’n Sweet Tater Soup

2 ribs celery, diced
1/4 cup onion, diced
1/2 stick butter
3 lbs. Sweet potatoes, peeled and cut into 1/4” chunks
2 lbs. Yukon Gold potatoes, peeled & quartered
1 1/2 quarts chicken broth
1 tablespoon JAMM”N JERK

In a 4 quart pot, over medium heat, saute’ celery and onions for 10 minutes or until tender…DO NOT brown! Add the two potato varieties and chicken broth, bring to a boil. Give it a stir; cover and reduce heat. Simmer for 20 minutes. Stir in JAMM”N JERK and simmer, uncovered, for 10 more minutes. Remove from heat and blend until smooth in a food processor or with a stick blender.

Try adding a dollop of sour cream or bleu cheese before serving….yummy!

Who says potato salad has to be cold. My mom used to make hot German potato salad all of the time…it was one of my favorites at our dinner table. This one is really close to hers except we left out the bacon drippings that she used to saute’ everything in…we add them as a topper!

Cheese’n Season Warm Tater Salad

2 lbs. white potatoes, cut into 1/2” chunks
1 teaspoon salt
1/2 cup canola oil
1 tablespoon CHEESE”N SEASON
1 cup onion, diced
1/2 cup celery, diced
1/4 cup carrots, shredded
1/4 cup mayonnaise
2 tablespoons white vinegar
crumbled bacon *

Par boil potatoes in salted water until fork tender, about 10 minutes. Drain and rinse with cold water…drain again. In a large skillet, over medium-high heat, add potatoes, seasoning and veggies. Cook for about 10 minutes, stirring occasionally, until veggies are crisp tender. Stir in mayonnaise and vinegar. You’re ready to enjoy…*although we do add a bit of crumbled bacon for an added treat!

We love our veggies, no matter what time of the year. We just use them in different ways depending on the season. Tonight I am preparing a newbie for us…kabocha squash. I’ll post some pics and give ya the recipe if it turns out good. If not, I’ll just give you my recipe and a “what not to do!” lol

Happy Veggie eating all year long!

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Entry filed under: daily living, Farmers Market, Food, herbs and spices, musing, recipe, thinking out loud, tomatoes, Uncategorized.

Cook’in With The Original White Meat At Herb’n Renewal We’re Cheese’n Season’n at Herb’n Renewal!

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