Yam and Pork and Veggie Hash

Sweetie made a slow cooked pork roast on the BBQ a few days ago using a pork shoulder. It was a big one, so there was a lot left. Last night I made a kind of a hash using some of it. I didn't really have a recipe, but I've been looking at this kind of recipe for a while, so figured it couldn't be too difficult.

First I cooked some chopped onions over slow heat in a little olive oil. Later I added some diced celery, diced yellow pepper, and a sliced zucchini, cut into quarters and sliced. Once all the veggie were nicely cooked, I removed them from the pan and used the same frying pan to brown some diced pork roast. While all these were cooking, a nice fat yam was steaming to doneness. That, once cooked, was peeled and cut into a small dice. I put the dice on top of the pork and added seasonings: pepper, thyme, sage and garlic. Those cooked together a minute, then I flipped the mixture so the yam was on the bottom, then put the cooked veggie mixture over the top. With the pan covered, that cooked for a couple of minutes, then I flipped it all again and cooked it another minute. That was it...Pork and Yam Hash. Had it with a salad for a nice meal, then the leftovers (heated up) as the bed for a fried egg this morning for breakfast.

This one take some time with all the chopping and slow cooking, but it is worth it. The pork gets some crispy bits, the veggies are soft and delicious and, if you add the egg, it is almost comfort food.

I'm not going to give an actual recipe, but I used about 1 1/2 - 2 cups diced pork, 1/2 a yellow onion, 1 small zucchini, 1 stalk celery, about the same amount diced yellow pepper, 1 large yam...and an egg.

Plenty of Peppers - Stuffed

It must be October in Northern California. We have had a string of days where the temperature was well above 90 degrees. So much for fall baking! A week or so ago when it was cooler I made stuffed peppers for dinner and just realized that I never posted the recipe or photos.

The red peppers were beautiful...large, meaty and very fresh. I bought them at the farm stand that was also selling the last of the strawberries, plus lots of melon, tomatoes, beans and squash. The yellow pepper came from a friend's CSA box. It was thinner skinned but delicious, too. The lamb is so local that its from sheep who kept our grass down early this spring, another gift from our great-hearted neighbors.

The filling started with sauteed onion, carrot and celery. To that I added both cooked brown rice and fresh corn, cut from the cob, plus some salty feta cheese. A robust flavor was added by using browned ground lamb, fresh rosemary, minced garlic, and dried thyme. I moistened the mixture with a little chicken broth I had in the fridge. It made a wonderful filling for the peppers, bringing out the peppers sweetness and warm flavors. I put the filling that wouldn't fit in the peppers into a greased baking dish and cooked it along with the peppers. It made an outstanding lunch for Sweetie the next day.

He could really use a satisfying lunch because this was just about the time that we had discovered the results of a small, long-term leak in one of our pipes. It has taken almost two weeks to do the repair, but on Friday I should be able to paint the new drywall. After that we can install the last of the new flooring and take a break from construction for a while.

Maybe we'll get cool weather to turn the leaves autumn colors. That's a wonderful time to take a ride in the country and check out all the gold and red and burgundy leaves. Of course what we really want is rain. Wishing for a very rainy winter, but I do hope you get to enjoy fall color if you live where there is some.

Lamb Stuffed Peppers
Serves 4

4 medium to large bell peppers (I like red and yellow and orange, but green is OK, too)
1 tablespoon olive or grapeseed oil
1 medium onion, peeled and chopped
1-2 stalks celery, chopped
1 small carrot, sliced into thin coins
1 pound ground lamb, browned and drained
1 1/2 cups cooked and cooled brown rice
1 ear corn, steamed 5 minutes, then cooled; corn cut from cob
1/4 cup feta cheese, in small crumble
2 teaspoons fresh rosemary, chopped
2 cloves fresh garlic, finely minced
1 teaspoon dried thyme
S & P
1/4 - 1/2 cup chicken broth
about 1/8 teaspoon cayenne pepper, or to taste

Wash the peppers and remove the stem end and the core, plus all the seeds. Cut in half. (I like to cut from the stem to the bottom, but some people like to cut through the middle and set the stem end as a bottom. Make sure that the halves are not tippy. Cut off a bit of the outside of the pepper if needed. Set peppers aside.

In a skillet, saute the onion, celery and carrot in the grapeseed oil. Cook, over medium-high heat, stirring often, until onion is transluscent, about 5 minutes. Turn mixture into a large bowl and add the cooked lamb, cooked rice, corn, feta, chopped rosemary, chopped garlic, and dried thyme. If desired, add salt and pepper to taste. Add enough chicken broth to moisten the mixture.

Line a baking sheet with foil or parchment, or a silicon baking mat. Arrange the pepper halves on the pan. Stuff each half with the lamb mixture, mounding in the center. Sprinkle with a touch of cayenne pepper. If there is left over stuffing mixture, place in a greased small baking dish to bake along with the peppers.

Bake in a preheated 350 degree F oven for about 20 minutes. Peppers will be softened and stuffing mixture will be hot and a little browned.

Serve at once. Refrigerate any leftovers, or baked leftover stuffing mixture.

Veggie Skewers and Pluot Appetizers

This has been a great week for the farm box. There were ears of fresh, sweet, juicy white corn. There were multicolored Gypsy pepper, sort of like bell peppers, but with a thinner wall. There were amazing ripe apricots and pluots, plus two kinds of squash, fingerling sweet potatoes...I know...who knew sweet potatoes could be tiny and super sweet, plus a lovely honeydew melon, and Nantes carrots. Probably the perfect farm box for late spring...and very inspiring, too.

We used the Gypsy peppers and the squash for veggie skewers to go with the yummy Persian flatbread that I made as part of the Bread Baking Babes challenge for June. I used some Meyer lemons that a friend had just given me in the dressing for the veggies and it added just the right bright note. Sweetie cooked them on the grill just long enough to char them here and there, but not so much that they had a soggy texture (a problem sometimes with squash).

A few days later I sliced that same flatbread very thin, brushed each slice on both sides with olive oil, and Sweetie grilled them so that they crisped up. I used them as the base for an unusual appetizer inspired by something similar I had at the Camilla Tea Room in Benicia. Fresh, ripe, juicy pluots ( a cross between an apricot and a plum, but you could use plums instead) are cut into a small dice and doused with balsamic vinegar. I added a touch of cardamom as a counterpoint to the sweetness. Once the mixture marinates for at least 1/2 an hour you spoon some onto the toasts. Chopped, toasted walnuts are sprinkled on, lending a toasty crunch. Blue cheese bits are crumbled on as a nice contrasting zing to the pluots. It has it all...crunchy, sweet, sour, salty, toasty, nutty and zingy from the cheese. Quite a mouthful of delight.

Who knows what recipes the next farm box will inspire. The recipes below are written so that you can size them for the number of people you are serving. Have fun and, if at all possible, use fresh, local produce.

Pluot or Plum Bruchetta

Very thin slices of flatbread or focaccia (about 3 per person)
olive oil
1 pluot or small plum per person
2 teaspoons balsamic vinegar per pluot or plum
dash of cardamom per pluot or plum
1 teaspoon chopped toasted walnuts per pluot or plum
about 1 tablespoon blue cheese crumbles per pluot or plum

Brush the thin slices of bread with the olive oil on both sides. Grill or toast each slice until toasted and crispy. Let cool.

Finely dice the pluot(s) or plum(s). Place in a non-reactive dish and add the balsamic vinegar and the cardamom. Stir to combine. Let sit for at least 1/2 hour or up to 4 hours.

When ready to serve the bruchetta, place a slice on work surface. Spoon on the plums with a slotted spoon, leaving some space on the bread slice for the walnuts and cheese. Sprinkle with the walnuts, then the cheese.

 Serve at once. There will be about three slices per person.

Veggie Skewers

wooden skewers - two per person
veggies cut into chunks...I used zucchini squash, pattypan squash and Gypsy peppers, but you could also use fresh corn on the cob, cut into chunks, cherry tomatoes, or any other veggie that will thread onto a skewer.
Marinade for two people:
Juice of 1 lemon
3 tablespoons olive oil
salt and pepper to taste

Soak wooden skewers in water for at least 1/2 hour.

While skewers are soaking, mix together the marinade in a non-reactive bowl and add the veggie chunks. Stir to coat the veggies. Let veggies marinate, stirring occasionally, until you are ready to grill them.

Thread the veggies on skewers, leaving room at the bottom (for holding) and top (so veggies won't fall off the top). Brush with the marinade and grill on one side until charred. Turn to other side, brush with marinade, and cook until desired doneness.

Serve at once.

Foiled Again

If you are wondering what happened to the Feeding My Enthusiasms blog that had lots of baked goods, especially sweet ones, well, it seems that with all the cooking I'm doing for work that there is less baking going on! Check back now and then because there will be some baked goods soon. Actually this post contains a recipe for something baked...baked chicken.

This week I'm cooking at work for three dinners. Usually it is only for one and in the past I've done two dinners when clinic starts, but this week the regular Tuesday dinner is being followed by the Thursday / Friday dinners, with only today in between...and today has been filled with scholarship groups work. When I realized that there were three dinners to make, I had a grand time going through cook books, old magazines and the web looking for just the right things to cook.

For Tuesday I had a request for roasted red potatoes with rosemary and red pepper, so I was looking for an entree that would work well with them. I found a recipe for chicken breasts stuffed with a ricotta and herb mixture, then baked. It sounded just right. I also decided to grill late summer veggies - zucchini, mixed colors of bell peppers, and some crookneck squash, too. I even purchased a Japanese eggplant to grill. (The 'even' is because I don't care for eggplant myself and don't usually cook it either.)

There's a TV show called Modern Marvels which talks about things like plywood and plastic bubble wrap...very informative...but in my book some of the modern marvels to be extolled are kitchen items. One that has gotten a lot of use in the last little while is good old aluminum foil. In this case, heavy duty aluminum foil.

This is were the foil comes in. Let me tell you boys and girls, I used a lot of aluminum foil on Tuesday. The foil kept the cooked chicken warm after it came out of the oven. The foil lined the baking pans that held all of the prepped squash and peppers and eggplant. At first it was for easy and quick cleanup (because I'm...in theory...doing my regular job at the same time I'm cooking, so getting out of the kitchen and back to the office quickly is ideal), but later the foil was a blessing for another reason.

At our house, Sweetie does almost all the grilling. Last week when I mentioned the idea of grilling to my boss, he showed me his gas grill and how to use it....very easy. Unfortunately I discovered after all the squash and peppers and eggplant slices were ready to go on the grill that the grill wasn't working yesterday, so the veggies were cooked under the broiler instead...and the foil made that soooo easy. Didn't have quite the same flavor as grilled veggies, but still quite tasty.

I don't have recipes for the veggies or potatoes; all were cut up, shaken in a plastic bag with some olive oil, laid out on the foil lined pans and sprinkled with salt, pepper and a little garlic salt. The potatoes had the addition of fresh rosemary and diced red pepper added to the bag, so the olive oil coated it all. The potatoes were roasted until done and browned in a 450 degree F. oven. I stirred them well once, about half way through the cooking. The veggies were broiled, turned over about half way through the broiling.

Here is the recipe for the chicken. The chicken really benefited from the cheese and herbs and looked nice when sliced and fanned out, too. This makes a nice entree' for a buffet, too.

From Parties! Menus for Easy Good Times by Melanie Barnard and Brooke Dojny

Chicken Breasts Stuffed with Basil Ricotta

1 1/3 cup ricotta cheese
½ cup grated Parmesan cheese
1/3 cup minced scallions, including green tops
1/3 cup slivered fresh basil
1/3 c chopped parsley
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
12 chicken breast halves, about 6 oz each, boneless, with skin intact
3 tablespoon olive oil
Additional salt & pepper

In a mixing bowl, combine the two cheeses, scallions, basil, parsley, salt, pepper & nutmeg. Mix thoroughly. (Can be prepared 2 days in advance.)

Loosen the skin from 1 side of each chicken breast and insert about 1 ½ T of filling under the skin. Smooth skin around the filling and meat, tucking the 2 ends under to form a rounded dome shape.

Place filled chicken breasts side by side, close together, in an oiled 9 by 13 inch baking dish, drizzle with the olive oil and sprinkle lightly with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Uncover the chicken and bake in the center of the oven for 35 to 40 minutes, until skin is lightly browned and juices run clear when pierced with a sharp knife Baste once during the cooking time with pan juices. Cool for at least 15 minutes before slicing (Can be baked 2 hours ahead. Hold at cool room temperature.)

Serve warm or at room temperature. Cut each breast crosswise into 3 slices and fan out on a serving platter. Garnish lavishly with basil.

Summer Soup

Sometime it's really hot, as it was last week when we were working on the south side of the house repairing some water damage and it was over a hundred degrees. Sometimes the fog comes in and hasn't even burned off by noon, which is what happened today. That's summer in Northern California for 'ya.

When the fog stays around until after lunchtime, it's cool enough to enjoy a bowl of soup. Today I threw together a chicken vegetable bean one with a few things from the pantry and freezer and a few things from the garden. It's simple but good. The flavors are a bit Italian, and it's pretty hearty due to the beans and vegetables.

Fortunately the sun came out a little while ago and so it was fun to do a little gardening and some watercolor painting. I'm doing a portrait of my daughter, which is tricky. It won't look exactly like her, because I'm not that good, but I'm hoping that it looks enough like her to catch some of her loveliness and inner beauty.

Summer Soup

Serves two

1/2 onion, diced

1-2 tablespoons olive oil

2-3 cloves garlic, finely minced

1/2 - 1 red pepper, diced

1 frozen chicken breast, thawed and cut in1 inch chunks...or use leftover cooked chicken

1 can cannelini or other white beans, drained but not rinsed

1 can chicken broth...or use homemade chicken broth

1 cup water

freshly ground black pepper...about 1/4 teaspoon, to taste

1/8 teaspoon paprika

1/8 teaspoon poultry seasoning or dried thyme...or both

1 cup sugar snap or snow peas

1 small zucchini, quartered and sliced

In a saucepan, saute' the onion in the olive oil until translucent, about two minutes. Add the garlic, stir well and saute' another minute. Add the red pepper and saute' another minute. Add the chicken broth, white beans, including any sludge at the bottom of the can, the water, and the seasonings. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Add the snow or sugar snap peas & zucchini, cover, and heat over low heat one more minute. Serve. Can be garnished with grated Parmesan cheese.