Food for Thought Recipes

[Mikel Bedinger]

This is where you will find Edies recipes for her episodes.

[Edie Moro]

“A Great Way to Eat Your Greens” Pasta
an Edie favorite

Ingredients:
½ – 2/3 lb. sweet Italian sausage, in bulk
1 bunch kale or other green leafy veggie
½ yellow onion, chopped
1 lb plum (Roma) tomatoes, peeled and diced, or 1 15-oz. can diced tomatoes, drained
1-2 teaspoons fennel seeds
Salt and pepper to taste
Dried pasta for two, such as farfalle or conchiglie

• Over medium heat, sauté the sausage, breaking it apart with a spatula into small pieces, until it is browned and the meat is well-cooked (no pink left). Drain off most of the fat that has been rendered from the sausage.
• Add chopped onion and fennel seeds, sautéing until onion is soft. Add tomatoes and simmer until slightly thickened, about 10 minutes.
• Rinse kale and strip leaves off the stems. Discard stems. Slice leaves into about 1 ½” pieces. Stir into sausage sauce. Cover and allow to steam until just limp, about 5 minutes.
• Meanwhile, bring large pot of salted water to boil and add pasta. Cook until al dente, drain, and put in warmed bowl. Add sauce, toss well, and serve.

Serves 2

 

 

• This reply was modified 5 months ago by Edie Moro.

[Edie Moro]

Sweet and Sour Green Leafies

This simple and quick recipe works with any green leafy veggie with substantial leaves, such as kale, collard greens, and turnip tops.

Ingredients:
1 bunch green leafies
Butter or oil for sautéing
2-3 teaspoons balsamic vinegar
2-3 teaspoons real maple syrup*

Directions:
1. Rinse leaves well, remove and discard stems. Tear or chop leaves into bite-sized pieces.
2. Heat oil or butter in a frying pan large enough to accommodate all the leaves in it.
3. Add leaves, stirring to coat with the oil or butter and until slightly wilted.
4. Add the balsamic vinegar and maple syrup, stirring to incorporate into the leaves.

Serve immediately. This sweet and sour dish may go over rice, polenta or corn meal mush, or even on some pasta as a side dish, and lends itself to many cuisines.

*Note: use REAL maple syrup, not the artificially flavored sugar syrup that masquerades as pancake syrup. REAL maple syrup comes from our friends and neighbors in Vermont and Canada. If it has a sticker on it that says “formerly Grade B,” even better! Do not let the price deter you. Just remember the old 1930’s hobo saying, “You can do without a lot of necessities if you have a few luxuries.” REAL maple syrup should become a luxury to always have in your pantry.

[Edie Moro]

Pickled Beans
Keep these pickled beans in the refrigerator for a quick snack.

Ingredients:

For ½ pound of beans:

½ cup granulated white sugar
½ cup white wine vinegar
Minced garlic to taste
Hot pepper flakes to taste

Preparation:
1. Trim ends of beans and remove strings, if necessary.
2. Cook beans quickly in boiling water until barely done, about one to two minutes. Drain.
3. Combine sugar, vinegar, garlic and pepper flakes; heat until simmering. Add beans and simmer about one minute.
4. Transfer beans to a heat-and cold-proof container, pour in the pickling liquid, and refrigerate. Keeps three to four days in the refrigerator.

[Edie Moro]

Zucchini Torte – From my sister, Helen

Ingredients:
2 cups zucchini, grated
½ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup grated Parmesan cheese
¼ cup grated Swiss cheese
½ teaspoon Italian seasoning (oregano, basil, tarragon)
½ cup olive oil
2 eggs
Pepper, to taste

Directions:
1. Mix together the flour, baking powder, salt, Parmesan cheese and herbs.
2. Beat the eggs, add the flour mixture and stir until incorporated.
3. Add the zucchini, oil, and Swiss cheese.
4. Pour into a greased pie pan or square baking pan.
5. Bake at 350°F for 45 minutes to 1 hour, or until done.
This recipe makes 4 generous servings or enough for 8 people as an appetizer.

[Edie Moro]

Zucchini Relish
from the Ball Blue Book of Preserving

Yield: about 4 half-pints

Ingredients:

2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet green pepper
1/2 cup chopped sweet red pepper
2 tablespoons salt
1 3/4 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar

Directions:

1. Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours, then drain, rinse and drain thoroughly.
2. Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables; simmer 10 minutes.
3. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece lids. Process 10 minutes in a boiling-water canner.
4, After processing, take canner off heat. Remove canner lid. Wait 5 minutes before removing jars.

[Edie Moro]

Winter Squash Pie
From “Farm Journal’s Complete Pie Cookbook,” 1965.

Ingredients:
1 unbaked 9” pie shell
1 ¾ cup mashed, cooked winter squash
1 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
3 eggs1 ½ cup milk
1 tablespoon butter (or margarine), melted

• Combine squash, sugar, salt and spices. Blend in eggs, milk and melted butter, pour into pie shell.
• Bake in an oven pre-heated to 400°F for 50 minutes or until a silver knife inserted one inch from the edge of the pie comes out clean.
• Cool and serve slightly warm or cold.

[Author]

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