Archive for the ‘Veg’ Category

Sweet Potato Souffle- Set this aside for safe keeping

In Veg, Vegetables at the Door on November 23, 2011 at 5:13 pm

The first time i made this, it blew my mind, I didn’t know sweet potatoes could taste like this. It’s an entirely different level of good. You do have to taste it raw and adjust seasoning, trust me, you really do. I almost always add a little something. This will stand out at a holiday dinner. I get requests to make it every year.

5 Sweet Potatoes, the whiter the better, boiled and whipped

1/4 c butter room temp

3/4 c sugar

3/4 c brown sugar

1 tsp salt

2 tsp vanilla

2 tsp cinnamon

3 eggs

1/2 c milk

2 tsp white pepper

Candied pecans

Whip it all together (except pecans), place in a large oven safe buttered casserole dish, bake for 45 minutes at 350

Top with pecans, serve warm

I love this dish so much, and I somehow manage to lose it every year. This makes more than the average recipe, and is kind of spicy, which is what makes the dish stand out.


Super Salad – to give zombies super powers

In Veg on July 11, 2011 at 2:23 pm

What is a super salad?

All veg, no frills, but still yum. It’s different for different zombies of course. This is mine, and through some sort of text messaging with the gods, my farm box this week created this salad for me.

Super Salad

2 zucchini, chopped

2 ears of corn, boiled, cooled, removed from husks (slice off)

1 mid sized cucumber, peeled, chopped

2 cubes frozen chopped basil

juice of two lemons

olive oil to taste

lots of freshly cracked pepper, (secret power to the super salad)

some salt

Prep time 15 minutes.

Ok first things first, to boil corn you stick in a pot large enough to hold the corn (break them in half if needed) cover them with water, salt the water and bring to a boil. Once boiling take off the heat and let sit around 8 minutes, they should be done  I often do this with left over corn from a summer bbq party.

Frozen basil is available at grocery stores, including TJ’s of course.

You can be adventurous and use raw corn, wash very thoroughly if you are, organic or not raw corn needs to be really clean.


Open the box and see all the veggies: Strawberries, and other sad tales of doom

In fruit, Veg, Vegetables at the Door on June 25, 2011 at 6:07 pm

One little tiny thing of strawberries, what! After trying to kill me with watermelon!? But it gets worse


Good strawberries are always a little rotten, they’re usually a day away from complete destruction, thats why a non rotten strawberry never tastes good, the ones that rotted on the truck were the best. These were just as they should be, about to start falling apart. So far so good. I did taste a couple the first day, they were sweet and friendly, and well red.

So what did i do with the sucker,

Here’s the sad part, i took them to work, and left them there on a Friday, certain DOOM. Had to call the office and donate them to the crowd still there. At least they werent wasted

The others in this category include cilantro, which is untouched

untouched lettuce

untouched carrots

Conclusion Hmm, i should consider changing my vote to mostly fruit…

On the post next time Avocado Salad, woohoo!

Pesto, a Great Friend to Zombies Everywhere

In Veg on June 17, 2010 at 5:44 pm

Ever walk into the grocery store and smell all the basil, it comes around twice a year, the winter when its beautiful and pungent and in the summer when its sweet and overwhelming.

If you dont think that Pesto is one of the great foods of the world, than you have never made your own, and even if you have try this one. It is truly, I’m not wasting a drop of this, cleaning the blades with a piece of bread, even though i just made a huge jar pesto.

  • 1/3 cup walnuts
  • 1/3 cup pignolis (pine nuts)
  • 1 cloves garlic
  • 3 cups fresh basil leaves
  • 1 1/2 cups golden colored olive oil
  • 1 cup  grated parm

One little note, olive oil tastes better the fresher it is, so if possible open a new bottle of something a little fantastic, by the way Spanish olive oils are great and so much cheaper than that of  better known  olive producers.

In a food processor (this will fit in a little one, but barely so have some bread on hand) grind up nuts and garlic, squeeze in basil (you can be brutal with them stuffing them in there, no delicacy needed here) and let it rip, although it will be a bit of a let down, cause its too dry. Add the olive oil through the feed tube with the motor running, and watch it go.

Add all that lovely parm, the pesto should be a dream, although I prefer to make this in the summer, you can make this with winter basil, it will still be great but will have a little spicy kick, rather than a sweet undertone.

Oh, and to avoid browning, add a little layer of olive oil on top and everything stays a nice bright.

Word to the wise if you feel this pesto is too much for your household to handle, you can pass it along to all your friends, but they may ask for another batch once youve worked through the reserves.

While buying pesto, try to get your hands on some, the fresher the better mozzarella, crusty bread, and sweet scented tomatoes,  cause all the zombies will be handing around the kitchen eating it directly out of the jar, christmas cookies dont get this kind of attention.

Cauliflower Mash, Looks like Potatoes, Tastes like Zombies couldn’t pull it off

In Veg on April 15, 2009 at 10:03 pm

Peel two potatoes, and cut into 1 inch pieces. Seperate a head of cauliflower into florets. Let’s get dangerous. Place veg in pot with two cups of cream, a couple springs of thyme, salt and black pepper, (and a clove of garlic if you like). Bring to a boil and simmer for 20 minutes. Mash it all with tool of your choice, (if you want to reduce the fat remove some cream, before you mash, youll get a thicker texture.) Cauliflower mash isnt as picky as mashed potatoes and can be reheated. This dish will make a cauliflower lover out of anyone.

Roasted Cauliflower Soup for Cold Zombies

In soup, Veg on January 29, 2009 at 10:22 pm

1 head cauliflower, cut into florets

2 potatoes, peeled and cut into 1 inch pieces

1 onion, peeled and cut into quarters

2 cloves of garlic, peeled

olive oil

2 cups broth

2 cups water

1 tbsp cream

salt and pepper

cashews, for garnish

Place cauliflower on a lined baking sheet drizzle with a little olive oil, wrap onion and garlic in a little foil, and place in the corner of the baking sheet with califlower. Roast at 350 for 45 minutes. Remove from the oven and place in a large pot, add water, broth, potatoes and some salt and pepper. Bring to a boil and simmer for 25 minutes or so, til the potato cooks. Take off the heat, and puree the mixture, and add the bit of difference with cream. you can also season this with red pepper, but cashews are a nice touch. Tastes even better the second day.

Healthy Baked Chicken with Smashed Peas for the Hard Working Zombie

In Chicken, Veg on January 29, 2009 at 12:38 am

! 1/2 lbs chicken tenders

1 tbsp olive oil

2 tbsp spicy spice mix, no salt added (I prefer trader joe’s bqq spice mix)

2 tbsp paprika, for daring red color

salt and pepper

1 bag frozen peas

a dab of butter

Line a baking sheetwith foil, (a dark baking sheet is best) toss chicken, spices, salt and olive oil together. Spread chicken out on the baking sheet and bake for 15 min, in a 425 oven. (Or til done if you have an oven that likes to take its time).

Heat up the frozen peas with a dab of butter, and a little salt and pepper. When warm, smash with a potato masher.

Leftover chicken can also be served on salad the next day with a vinaigrette, avocados, lettuce and tomatoes.

Leftover smashed peas can be served on pasta with pine nuts, parmesan, and extra pepper.

Killer Pasta Salad, for Zombie Bragging Rights

In pasta, Salad, Veg on January 22, 2009 at 10:00 pm

I eggplant, 1 in pieces

2 bell peppers, 1 in pieces

1 red onion, 1 in pieces

Some olive oil

Salt and pepper

1 box pasta (any kind you like in pasta salad)

1/2 cup feta, crumbled

a basil leaves, all rolled up together and sliced,

1/3 pine nuts

red wine vinegar dressing, (say 1/2 cup red wine vinegar, 1/2 olive oil, 1 tsp mustard, 1/2 tsp pepper)

Place veg on a dark rimmed cookie sheet, top with some olive oil, salt and pepper, and bake in a 400 degree oven for 20 min, mixing half way through cooking time. Meanwhile boil pasta according to box instructions. Add veg and dressing, mix. Taste to see if it needs salt.  Garnish with basil, feta and pine nuts.

Dealing with Leftovers – Zombie Style Pizza

In Bread, Veg on January 20, 2009 at 10:00 pm

I Package pizza dough (I like Trader Joe’s Garlic and Herbs), you can store more brands in the freezer

Some pesto (Sun dried tomato pesto if you have some works well)

Sherded motzerella (I just keep a bag in the freezer)

Leftover luncheon meats, diced (they just disappear into the pizza, its amazing really)

Leftover veg, like a bit of onion, half a pepper, some potato (thinly sliced if raw), spinach, some olives, frozen veg, garlic, artichoke heart, jarred roasted peppers, whatever you have really

A bit of goat cheese, i like to add a good 3 oz. and keep small vacuum packs for just this purpose, but a bit of creamy cheese makes this pizza

dried oregano, just sprinkle some on

olive oil, dizzle on a bit,(unless youre using pepperoni, in which case ommit)

open up dough as thin as it gets before it tears too much, i make it the shape of the tray it will gone on, who ever said they had to been round? Place on a dark cookie sheet (so it gets nice and brown on the bottom), top with pesto, (not too much, a little bit goes a long way) and then modzerella, then meat (except pepperoni, that goes on top to crisp), then veg, then goat cheese crumbled (nice big chunkc are yum) a bit of olive oil and a bit of oregano. Bake according to dough instructions, and then cook it some more, check the bottom of the dough for color, and dont let the top turn to charcoal. Slice into squares and enjoy, when i make this, there is so much topping its nothing like delived pizza, and it bursts with flavor.

This isnt really a nice half hour no clean up recipe (its not bad) but it is the best way to avoid chucked all this stuff out in a cuple days cause what are you going to do with scraps?

Warm and Spicy Watercress Soup for Cold Zombies, also a Really Easy Starter for Fancy Company who like Fancy Sounding Food

In soup, Veg on January 19, 2009 at 10:00 pm

4 cups chicken broth

a couple potatoes, peeled and cubed

1/4 of an onion, peeled and chopped

1 bunch watercress

1/2 tsp salt (or to taste, depending on how salty the broth is)

1/2 tsp white pepper, less if you dont like spicy, more if you live dangerously (although taste it cause watercress is pretty spicy on its own)

1 cup milk

Bring to boil a large pot of broth with potatoes, onion, and watercress (attempt to just add the leaves with a pair of scissors standing over the pot, but dont put it too much effort, its not a picky soup), reduce to a simmer and cook for 20 min. Place the veg and a little broth into a blander til you get a nice even color, (you may want to strain it if its for fancy company). Pour it back into pot add milk, salt and white pepper. Reheat, but dont let it boil. This tastes even better the second day.