‘Vegetables’ Category

  1. Fancy Fries

    January 6, 2011 by Tarrant Figlio

    This find gave me some serious giggles. I long ago grew out of thinking frozen French Fries were the best thing that ever happened to a potato. Actually, I am not sure I ever believed it. Now I just find them frightening in a way.

    This, of course, is an alternate reality thought–only the kind you make at home are frightening. I will pretend the crinkle cuts at Booby’s are never frozen before fried and accompanied by Merkt’s cheese sauce or dipped in the “best barbecue sauce in the world” (also from Booby’s) according to youngest child

    I am surprised that mayonnaise didn’t make the list or aioli as the current trend has it called on so many menus. Hollandaise did though. This puzzles me a bit…”Oh I have some frozen fries in the oven, let me whip up a bit of Hollandaise! The Joneses will find that so FANCY!”

    I suggest instead you use these suggestions (except for the ketchup and tartar sauce) as ideas for baked potato toppings. Though, once upon a time there was a Baked Potato RESTAURANT in Harborplace in Baltimore. It allowed you to customize your potato to your heart’s content. My favorite? Freshly grated horseradish and sour cream, maybe a bit of cheese. I still think it was one of the best restaurant concepts ever.

    Picture originally found in Easy Ways to Delicious Meals, 1968

    Category retro food, Vegetables | Tags: | 4 Comments

  2. Quick and Healthier Fried Rice

    January 5, 2011 by Tarrant Figlio

    My family likes fried rice. Don’t ask me why. I prefer my rice steamed or steamed and sticky. It does make for a quick dinner though. This one is low fat and tasty. It also can make use of those bits and pieces of cooked vegetables you have in the fridge instead of the frozen mixed veggies.

    1/4 cup egg substitute
    2 tsp light margarine (or spray a non stick pan)
    2 tablespoons chopped scallions
    1 cup mixed frozen vegetables
    3 cups cooked brown rice

    Cook egg slowly in large skillet, stirring occasionally until egg is set. Stir in scallions, vegetables, and rice. Add some vegetable broth or chicken broth if needed. Simmer 5 min or until warmed through.

    Category Recipes, retro food, Vegetables | Tags: | No Comments

  3. Sweet Potato Pecan Pie

    November 5, 2010 by Tarrant Figlio

    Earlier this month, BlogHer asked members to vote on Sweet Potato or Pumpkin Pie. Many people voted with Sweet Potato (I think the vote was pretty evenly split last time I looked) or mentioned Pecan Pie in the comments.

    This pie allows you to have both sweet potato and pecan pie at the same time. Think of all the nice nutrients in there too.

    Sweet Potato Pecan Pie

    1 1/2 c. pureed fresh (boil then peel) or canned (not in heavy syrup!) sweet potatoes puree in blender or food mill
    2 eggs
    3/4 c. sugar
    1 tsp ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp ground cloves
    1/4 tsp nutmeg (original recipe doesn’t call for this but we put it in all sweet potato or pumpkin dishes)
    1/2 tsp. salt
    1 1/4 c. milk
    1 unbaked pie shell
    1/2 c. chopped pecans.

    In large bowl beat eggs. Stir in sweet potato puree, sugar, spices and salt. Blend in milk. Pour into pie shell. Sprinkle with pecans. Bake in 400 degree oven 50 minutes or until knife inserted halfway between center and edges comes out clean.

    (Recipe adapted from Homemade Snacks-How to eat better when you eat on the run, Nell B. Nichols. 1976.)

    Category Desserts, Pastry, Recipes, retro food, Vegetables | Tags: | 2 Comments

  4. Red Pepper Palooza

    November 2, 2010 by Tarrant Figlio

    Red Bell Peppers

    See that pretty picture? That’s a very large bushel basket of peppers. I have used a couple. I sent some to the other house with girl child. I still have way more red bell peppers than I can use in a few days though. What possessed me? Was it an evil spirit invading me at the very last farmer’s market of the season that just happened to be Halloween? I doubt it. I think it boils down to the fact that I LIKE red bell peppers but know that the cost of them makes me cringe. Why pay one or two dollars for one in a week or two when I can get a HUGE basket of them for $10.00?

    I haven’t sorted exactly what I will do with them yet. You see, I don’t often COOK with red bell peppers because the children don’t really like them. My mother said that she would chop them up and freeze them for use in cooking over the winter. Hmm. Note: no cooking with them. I put them in salads. I put them in stir fry (but frozen ones don’t seem to work right in my mind for stir fry) I put them in frittatas, but will frozen work there?

    I thought to roast and jar them and not have to rely on the expensive jarred ones in the many recipes that call for them. I don’t know how to do that though and if it is possible without a pressure canner.

    I ruled out a red pepper relish recipe because of the three cups of honey. I didn’t insist on the giant size on Sunday at the farmer’s market and honey prices-yikes.

    So, I am thinking-roasting and freezing (does that work?) some. Making up some stuffed bell peppers for my mother and possibly us and freezing those. (Does anyone have a good recipe for stuffed peppers that freeze well?) and this recipe I have for Pepper-Onion relish.

    Pepper-Onion Relish

    4 cups chopped onions
    4 cups chopped sweet bell pepper
    1/2 cup honey
    4 cups vinegar

    Combine all ingredients and bring to boil. Cook until slightly thickened. (about 45 minutes) Pack the hot relish into hot scalded pint jars. Fill to top of jar. Seal. Cool. Store in refrigerator.

    If extended storage without refrigeration is desired, leave 1/4″ headspace, seal and process in boiling water bath for 5 minutes.

    I suspect I won’t trust it enough without refrigeration which leads me to wonder…what can I do with pepper-onion relish? Top veggie burgers? Does anyone else get quirky about worrying they will die from canning on their own? I know I shouldn’t. I grew up canning.

    Category Preserving, Recipes, retro food, Vegetables | Tags: | 3 Comments

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