I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?
Try it and see what you think … the recipe follows.
“Salad in a Jar” seemed perfect for my second recipe this year using local, seasonal foods. My first share of foods for the summer in a CSA (Community Supported Agriculture) box from a local farmer included the cauliflower, radish and lettuce used in this recipe.
Local, seasonal fruits and vegetables are at the peak of freshness when purchased either directly from a farm, at a farmers’ market or in a grocery store. Or harvested from your garden.
In my first post, I gave a recipe for a simple lettuce and radish salad dressed with olive oil and vinegar. So none of these fresh, tasty foods goes to waste, I made two Salads in a Jar to enjoy at work this Thursday and Friday.
These salads are so easy to make! You don’t have to use all the ingredients; however, it is very important to put the salad dressing on the bottom followed with a layer of hard, moisture-resistant vegetables to protect the remaining layers from getting soggy.
An assortment of peppers available at a local farmers’ market.
(Reproduced from an article by Alice Henneman, MS, RDN at food.unl.edu)
Bell or Sweet Peppers (Green, Red, Yellow, Orange, Purple)
Select crisp, tender peppers.
Tray freezing raw peppers
Cut out stems and cut peppers in half.
Remove seeds and membrane — save time by using a melon baller or the tip of a spoon to scrape out seeds and membrane.
Cut peppers into strips, dice or slice, depending on how you plan to use them.
Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as “tray freezing.”
Transfer to a “freezer” bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes.
Pour out the amount of frozen peppers needed, reseal the bag and return to the freezer.
Hot Peppers (including Jalapeno Peppers)
Wash and stem hot peppers. Package, leaving no headspace. Seal and freeze. It is not necessary to cut or chop hot peppers before freezing.
Caution: The National Center for Home Food Preservation warns, “Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.”
HOT TIP: If your mouth is burning from eating hot peppers, help put out the fire with milk and other dairy products.
To extend the time frozen foods maintain good quality, package foods in material intended for freezing and keep the temperature of the freezer at 0 degrees F or below. It is generally recommended frozen vegetables be eaten within about 8 months for best quality.
This blog was created by Cassie Augustine, a Dietetic and Nutrition Exercise Health Science double major at the University of Nebraska- Lincoln.
With summer right around the corner, are you looking for a refreshing way to excite your taste buds? Great, this recipe is a perfect way to liven up your meals or snacks. It is not only nutritious, but it is quick.
This banana orange frosty is the perfect way to perk up your day. With three simple ingredients you can make it for a breakfast on the go, a snack in between meals or even to compliment your meal.
Orange Banana Frosty is made with three common ingredients that can be found in your kitchen.
Makes: 2 servings
Total Cost: $1.86
Serving Cost: $0.93
1 banana (frozen)
½ cup low fat yogurt (plain)
½ orange juice (prepared)
Put all the ingredients in a blender and mix well.
You can add more liquid if you want to make the smoothie thinner consistency.
Alice’s Notes: This is a very basic coleslaw recipe that can be made from ingredients you probably already have in your kitchen, especially the dressing ingredients. Possible alternative purchased salad dressings include: classic coleslaw dressing, ranch dressing and poppy seed dressing. Other ingredients you could add include:
Have you ever looked in your fridge and found a little bit of this and a little bit of that? And … it should all be used … SOON!
When that happens, I often make potato salad! (Note: Potatoes should be stored in a cool dry place in your house for best quality … not in the refrigerator.)
Follow these quick “1 … 2 … 3” steps!
After my cooked* potatoes had cooled slightly, I cubed them and sprinkled them with a bit of apple cider vinegar — for added flavor — while they were still warm. (Tip: You can leave the skins on young, tender potatoes and Yukon Gold potatoes).
While the potatoes were cooking, I cleaned and prepared the following ingredients from my fridge. Use your own preference as to amounts of ingredients.
Onions (part of an already cut onion in the fridge)
The last step was combining the potatoes and veggies with mayonnaise. Or, use your favorite homemade or purchased potato salad dressing. Then, chill your potato salad for about an hour before serving, to let the flavors meld.
Some other foods you can add to potato salads include:
Five co-workers and I are all providing fresh-tasting recipes and tips from July through October in our newsletters and blogs. For those of you on Pinterest, we have created a Fresh Fruits and Recipes Board where you can repin your favorites to your own boards. Here’s a glimpse of some of the things we are pinning (NOTE: You may need to read this article online to see this sample of our Pinterest Board).
My purchases at my local Farmers’ Market this week
August 3 – 9 is National Farmers Market Week! If you’ve never visited a Farmers Market, this is a great week to check one out! A variety of fruits and veggies are in season.
This is one of my favorite recipes that I look forward to making every summer.
Tomato Basil Bruschetta
Tomato Basil Bruschetta
8 ripe Roma (plum) tomatoes, chopped
2 cloves garlic, minced
1/2 red onion, Spanish onion or sweet onion, chopped
6 to 8 fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 loaf Italian or French bread, cut into 1/2 inch diagonal slices
Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste.
Arrange bread on a baking sheet in a single layer. Bake about 5 to 7 minutes until it begins to brown slightly.
Remove bread from oven and transfer to a serving platter.
Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy.
If you’re short on time, the tomato topping (minus the basil) can be made earlier in the day and refrigerated. Wait until you’re ready to turn on the oven for the bread before chopping and adding the basil. Set mixture aside at room temperature while the bread is toasting.
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.
My goal with Cook It Quick is: Making you hungry for healthy food!
Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!