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Posts Tagged ‘Tasty Yummies’

Summer Harvest Frittata- A Guest Post From Tasty Yummies

In Uncategorized on August 6, 2012 at 5:56 pm

Summer Harvest Frittata - Gluten-free + Dairy-free

Excerpt from tasty-yummies.com

I am seriously in love with my CSA from Porter Farms. It is so cost effective, the produce is all organic (and obviously local) and each week there are new surprised in the bag that I get excited about playing with.

Summer Harvest Frittata - Gluten-free + Dairy-free

I am sure most of you do know, but if you don’t know what a CSA is, here is a quick description from the Porter Farms website:

CSA stands for “community-supported agriculture”. The idea behind it is simple: individuals share the costs, risks and bounty of growing food in an environmentally-friendly fashion. The concept first appeared in the U.S. in the early 80’s, when people sought higher quality foods available from local sources.

The meaning of “community-supported agriculture” as it relates to the mission of our program here at Porter Farms is as follows: CSA participants, through their membership, help pay for seeds, compost, irrigation supplies, equipment maintenance, fuel, labor, etc. In return, the farm provides, to the best of its ability, 22 weeks of fresh, certified organic produce throughout the growing season.

Community supported agriculture is a grassroots movement that reconnects the local community with its food source, the local farmer. This alternative to the grocery store and big chains couldn’t fit more perfectly into my lifestyle and my mindset. My only complaint about CSAs is that I didn’t join one sooner! This most definitely will be a yearly thing for us.

Summer Harvest Frittata - Gluten-free + Dairy-free

Each week I try to get creative with the offerings in my bag, playing around with new recipes, getting inspired. This week we received zucchini, yellow squash, cucumbers, celery, red and golden beets, tomato berries and red onions with their tops. So many things that I love! I wanted to play around with a dish that would really highlight as many of the ingredients as I could. I did pretty well, the only two that didn’t make it into this dish were the beets and the cucumbers and don’t worry I have big plans for both of those.

Summer Harvest Frittata - Gluten-free + Dairy-free

In addition to the CSA, each Saturday morning, I always pick up a dozen (or two) brown eggs from Painted Meadows Farm at the Elmwood Bidwell Farmers Market. I am telling you, until you have had eggs fresh from a farm (or maybe you have my ultimate dream and you have your own chicken in the yard), you have no clue what you are missing. The taste isn’t even comparable, the yolks are a shade of yellowy, orange you wouldn’t believe. Now I am spoiled, it’s the only kind of eggs I want to eat.

Summer Harvest Frittata - Gluten-free + Dairy-free

In looking over our pantry and refrigerator and all of these lovely, seasonal ingredients, I had the perfect thought for a light summertime dinner – a Summer Harvest Frittata. What a great way to highlight all the wonderful items in season right now.This recipe is quite versatile so feel free to play around with it and add or take away anything you’d like or have on hand from your own CSA, farmers market or your garden. I added a bunch of fresh basil since it is growing abundantly and beautifully in our yard, but the flavor profile can easily change to whatever fresh herb or spice you have readily available. This frittata was perfectly satisfying for dinner with a small salad on the side, but it would also be great for breakfast, brunch or heck even lunch, you can eat it all day!

Summer Harvest Frittata - Gluten-free + Dairy-free

Summer Harvest Frittata – Gluten-free + Dairy-free
Ingredients

  • 6-8 large local farm fresh brown eggs (more eggs will give you a fluffier thicker frittata, less eggs and it will be thinner)
  • 1/8 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 cup celery, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, cut in half-length wise, then cut in half again (if it is large enough) and sliced
  • 1 medium yellow squash, cut in half length wise, then cut in half again (if it is large enough) and sliced
  • 1 cup grape tomatoes, halved or quartered depending on what size they are
  • Salt and pepper to taste

Preheat the oven to 400ºF.

In a medium bowl, whisk the eggs with a small pinch of salt, red pepper flakes and basil. Set aside.
In a 8 to 9 inch oven-safe, cast iron skillet, heat olive oil over a medium-high heat, make sure you get the olive oil all up the sides using a brush or some wax paper, etc. (you can also use an oven-safe nonstick skillet). Add the onion and celery, with a dash of sea salt, sauté about 3-5 minutes until the onion is translucent. Add the garlic and sauté another 2 minutes, being careful not to burn it. Add the zucchini and squash, toss around and sauté about 8-10 minutes, until they are tender. Add the tomatoes and cook for another 2-3 minutes until the tomatoes start to soften and get tender. If there is any water sitting in the pan from the veggies, pour it off. Salt and pepper to taste.

Turn down the heat a bit. Add the egg mixture to the skillet by pouring over the veggies and giving it all a really quick stir to combine. Cook over a medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. To do this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook.

Place the skillet in the center of your preheated oven. Allow to bake for 13-15 minutes, until it is golden brown, well set and puffy. Remove from oven with oven mitts and let cool for several minutes, cut into wedges and serve.

Post, photos and recipe courtesy of Beth Manos-Brickey of Tasty Yummies. You can find the original post and many more delicious seasonal recipes at tasty-yummies.com.

Butternut Squash and Roasted Red Pepper Soup- A Recipe From Tasty Yummies

In Uncategorized on February 11, 2012 at 2:49 pm

Courtesy of Tasty Yummies

Excerpt from tasty-yummies.com

I am super excited about how this soup turned out. This soup actually made me realize what a dork I am about good healthy food. It actually makes me stupid excited and I wanna dance around my kitchen! I love when you have an idea in your mind for a dish, you start experimenting, tasting and playing around and it just all falls perfectly into place. That happened with this soup. In fact, it actually came out better than I had imagined it would.

I topped this soup with a roasted red pepper puree that was inspired by a recipe I came across from Bon Appetit magazine in 2003 and I also drizzled some roasted butternut squash seed oil over top. I realize this oil is a very specialized product, and many of you may not have access to it, so you could certainly just use a good quality extra virgin olive oil, or just skip it altogether. The butternut squash seed oil that I have is from a company based in the Finger Lakes region of NY called Stony Brook Oils, I picked it up at Farmers and Artisans here in Buffalo. You can visit Stony Brook’s web site to get a listing of all of the stores you can buy their various squash seed oils at or you can even buy them online. Honestly, if you ever get a chance to try a pumpkin or a squash seed oil, do it. The flavors are incredible. It brings a unique nutty and roasted flavor to so many different dishes. I have never tasted anything like it.

I happened to be able to get my hands on some beautiful red bell peppers that I roasted on my stove top to use in this soup and for the puree on top. If the red peppers at your market aren’t looking so hot, just go with jarred roasted red peppers, they will work perfectly fine, too.

This naturally gluten-free and vegan soup is bursting with flavors and it is so beautiful and colorful. The roasted red peppers in the soup compliment the nutty flavor of the squash and the spicy, garlicky puree on top is a nice burst of bright flavor with a hint of spiciness. The puree was so delicious that I have been using it as a spread on sandwiches and on top of freshly steamed vegetables, etc. I feel like I always need to have a batch of this stuff on hand.

Courtesy of Tasty Yummies

Butternut Squash and Roasted Red Pepper Soup

Ingredients

  • 1 tbsp olive oil
  • 1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and cubed
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 cloves of garlic, minced
  • 2 roasted red peppers, diced (here is a great page of different options on how you can roast your own red peppers at home, I roasted mine on my stove top)
  • 1 tbsp fresh thyme, roughly chopped
  • 1/4 tsp of crushed red pepper flakes
  • 1 tsp kosher salt
  • 7 cups low sodium vegetable broth
  • butternut squash seed oil (or olive oil) for drizzling

Heat oil in heavy large pot over medium-high heat. Add onions, celery and butternut squash and sauté until the onions and celery are tender, about 10 minutes. Add garlic and roasted red peppers; stir 1-2 minutes. Add thyme, salt and vegetable broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 45 minutes.

Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return puree to pot. Thin soup with more broth if desired. Ladle soup into bowls. Top each bowl with 1 tablespoon of the roasted red pepper purée and a light drizzle of butternut squash seed oil. Sprinkle with a pinch of fresh thyme.

* When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful.

Roasted Red Pepper Puree
via Bon Appetit Magazine, November 2003

Ingredients

 

  • 2 roasted red peppers (approximately 1 cup)
  • 2-3 garlic cloves
  • 1/2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes

Puree all ingredients in processor until smooth. Season with salt and pepper.

Post, photos and recipe courtesy of Beth Manos-Brickey of Tasty Yummies. You can find the original post and many more delicious seasonal recipes at tasty-yummies.com.

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

In Uncategorized on October 25, 2011 at 7:45 pm

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

Excerpt from tasty-yummies.com

It is pretty unbelievable to me just how much I love baking now. I actually used to despise it, I hated that seemingly every little measurement had to be perfect or you would pull it out of the oven to find it ruined, with no way to fix it. That is so different from cooking and it was way too much pressure for me. I love with cooking how no measurement has to be precise, there isn’t as much chemistry of ingredients involved so you can really play around. I got even more scared of baking when I found out I was gluten intolerant nearly 7 years ago. All the different flours, starches and gums made my head spin. I was always nervous that I would spend nearly $10 on a package of flour that I had never heard of, to just ruin the recipe and not even have a delicious treat after all that.

I have finally loosened up a bit with baking and I am really starting to enjoy it. There are so many wonderful bloggers sharing their delicious gluten-free baked good recipes that I just started out by making those, making subtle substitutions here and there. As I have done more and more baking and experimenting, I have started to see what works and what doesn’t. What flours react well together and which ones don’t. I am still far from being an expert and I very rarely just dive right in and create my own recipe completely from scratch, it still intimidates me quite a bit. However, I have started to play a lot more this year and though there have been some pretty rough flops and fails along the way, I am still enjoying it.

I decided I wanted to make a fun fall-inspired cookie this weekend. Beyond wanting something sweet but relatively healthy after my cleanse, oatmeal cookies have just sounded good for a while now. Plus, it was my birthday weekend and we had a really fun weekend of fall activities planned to celebrate my aging and the beautiful fall weather. On Friday, we played hooky from work a few hours early to head up to Niagara-on-the-Lake for the afternoon. We walked around and checked out the little shops, I did some wine tasting, we had a couples massage at the Shaw spa and we had an incredible dinner at Epicurean. It was such a fun night. On Saturday morning, I made some delicious concord grape jam (I am gonna try to get a post together, though I didn’t take any process photos since it was a very dark and rainy morning), these cookies and then we spent the rest of the day working. Saturday night my parents took us out to Mangia Ristorante to celebrate my birthday. (By the way, Mangia has some of the most delicious Italian food I have had and almost all of their pasta dishes are available with gluten-free pasta). On Sunday we woke up and went apple-picking in the morning at Blackman Homestead Farm with my sister, Vicky, and my niece, Teagan. We had so much fun. Then we came home and I made a delicious fall dinner for us – a roast chicken from Sojourner Farm, with roast acorn squash wedges and baby fingerling potatoes over arugula – all from local farms. For dessert, we had some hot spiced apple cider that I had picked up at Blackman Homestead when we were apple picking and we served it with a couple of these cookies on the side. Such a perfect way to end a perfect fall weekend. Yesterday was my actual birthday and when we were eating dinner Mark had mentioned feeling bad that we were eating cookies that I made for dessert and that there hadn’t been any cake or candles all weekend and no birthday gifts to unwrap. I explained to him that my birthday included absolutely everything that I love and I couldn’t ask for anything more. That really is the truth. I am not one for cake and to me being around the people I love is truly gift enough.

Me at Niagara-on-the-Lake

Me at Niagara-on-the-Lake

Me and Mark - apple picking at Blackman Homestead Farm
Mark and me at Blackman Homestead Farm

Teagan enjoying an apple while apple picking at Blackman Homestead Farm
My niece, Teagan, enjoying an apple while apple picking at Blackman Homestead Farm

Vicky and Teagan
My sister, Vicky and Teagan sharing an apple.

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

Beyond all the awesomeness of the events surrounding these cookies, they also made me super happy because I didn’t use a recipe–I just planned my own recipe with ingredients I knew (well, probably more like hoped) would work together. I ended up adding more oats than I had originally planned, because I knew with how the dough felt in my hands that it would be too thin. This is huge for me. A year ago I would have slopped the dough onto the baking pan and had a little fit when they came out flat and too soft. My guessing and instincts overall paid off and these cookies turned out wonderful. They are so moist and chewy, not dry at all the way some oatmeal cookies can be. They have the perfect mix of spices and I love that there is no butter or sugar in them. Just grape seed oil and honey. You could certainly replace the raisins with dried cranberries or even chocolate chips, you could add nuts and of course, you could simply use your favorite egg replacer to make them vegan.

 

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

2 cups blanched almond flour (meal)– I use Honeyville brand, I don’t care for the Bob’s Red Mill almond flour
2 cups rolled oats (not instant) certified gluten-free if you are intolerant
1 cup fresh pumpkin puree (canned will work)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup grapeseed oil
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement of your choice)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract
3/4 cup raisins (dried cranberries would also be delicious)
1 1/2 tsp flaxseeds (optional)

Preheat the oven to 375 degrees, line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

In a small bowl, whisk together the oil and honey until smooth and well blended. Mix in the egg, pumpkin and vanilla.

Add the wet ingredients to the dry, stir to combine well, add in the oats, raisins and flaxseeds, stir until everything is well combined.

Drop the batter by rounded tablespoons two-inches apart on the baking sheets, flatten the dough gently with a fork. Bake the cookies for 18-20 minutes until they are moist and soft but appear to be dull on the outside and are starting to lightly brown. Rotate the baking sheets during baking for even heating (I rotated mine every six minutes). Remove the cookies from the baking sheet after a few minutes and allow to cool on a wire rack. Or eat one while they are still warm, you know you want to.

Once the cookies are cool, store in an airtight container at room temperature.

Makes approximately two dozen cookies.