Archive for April, 2014

Ramp Au Gratin Potatoes

RampsRamps look like a cross between a green onion and a leek – but they have a pungent oniony-garlic flavor softened with a hint of sweetness. Also known as wild leeks, ramps are a sign it’s spring!

 

In my bag from my local CSA (community supported agriculture), Fresh Fork Market, I had a bunch of fresh ramps in need of a home. I paired them with a creamy au gratin recipe.

 

How do you cook with ramps? It’s easy. Wash them and then slice them thin as you would green onions. Remove any filmy parts that may be coming off the white ends already. For this recipe I used the entire ramp—white and green parts. Time to get cooking!

 

 

Recipe

Ingredients

6 Medium potatoes (Red, Yukon, regular, or a combination)

3 tbsp. butter

¼ cup onion, diced small

1/4 -1/2 cup sliced ramps

3 tbsp. all-purpose flour

1 tsp. salt

¼ tsp. ground pepperSauting ramps

¼ tsp. ground thyme (or 1 1/2 tsp. fresh)

1 can (12-oz.) evaporated milk

½ cup half and half

½ cup water

1/3 cup grated Parmesan cheese

1 clove garlic, diced (opt.)

 

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel potatoes and then slice thin. I used my food processor with the slicing attachment.
  3. Place the thin-sliced potatoes into a pot and fill with water and a generous helping of salt. Bring to a boil over medium to high heat on the stovetop. Cook until the potatoes are just barely fork tender (about 4 minutes) and drain.
  4. Coat a 8” x 8” or similarly sized casserole dish with cooking spray. Place the potatoes onto the greased dish. Top the potatoes with the cheese.
  5. In a saucepan melt the butter on medium-high heat and add in the onions. Saute until translucent (about 4 minutes). Add the ramps and the garlic and sauté for another minute.
  6. Turn the heat to low and add the evaporated milk and seasonings.
  7. In a measuring cup, whisk the flour into the half and half and water until fully combined. Slowly pour into the saucepan and gradually bring to a boil stirring constantly. Simmer until thickened (about 3 minutes).
  8. Pour the sauce over the potatoes and bake for 25 minutes. Broil the potatoes on high for 3 minutes to crisp the top. Allow the potatoes to sit for 5 to 10 minutes before serving.

Make it a meal—add in cubed ham, steamed broccoli or whatever else you might have leftover in the fridge.

Ramp au gratin potatoes*Tweaked from a recipe for Scalloped Potatoes from Very Best Baking.

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Simple Blackberry Vinaigrette

Blackberry vinaigretteFor dinner, we’ll often do a big salad–especially now that spring is finally here.

 

But salads can be boring. And kids know it.

 

So I like to play with the lettuce, toppings, and dressing to keep my kids asking, Can we have salad for dinner?

 

Berries–dried or fresh–are a great way to enliven a salad and add a burst of sweetness. I also like to add them into the dressing.

 

You can make your own vinaigrette from scratch by using equal parts vinegar (or fresh lemon juice) and olive oil along with seasonings such as dried herbs but I usually don’t have time on a weeknight meal to do all that. Instead, I start with a good quality store-bought vinaigrette as a base and then pump up the flavor.

 

Here’s how to make your own blackberry vinaigrette–this is the perfect starter salad dressing recipe for kids who like to help in the kitchen and are old enough to be trusted with the blender.

 

Recipe

Yield: About 1 1/3 cups dressing

 

Ingredients

1 cup oil-based salad dressing (I like Matsos Greek Dressing or Ken’s Lite Northern Italian Dressing)

1/3 cup blackberries (or any other kind of berry, fresh or frozen)

2 tsp. fresh lemon juice (opt.)

1/2 tbsp. fresh parsley or other fresh herb you have on hand–basil would be fabulous (opt.)

1/4 tsp. ground cayenne

 

Directions

  1. Place all the ingredients in a blender and puree. Taste and adjust seasonings.
  2. Drizzle on your salad.

 

Salad Suggestions

Romaine lettuce or green leaf, topped with grated carrots, pumpkin seeds, cubed cheese like Gouda, thin sliced onion, rotisserie or grilled chicken

 

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Lettuce Tacos

Lettuce tacosWhen I first approached my kids about having lettuce wraps for dinner I was greeted to a collective yawn. Not so when I mentioned we’d be having lettuce tacos. Sometimes, getting your kids to eat more greens is all in the phrasing.

 

You can fill your lettuce tacos with whatever fillings you usually use on taco night – or go for something different. We decided on a Thai-themed version.

 

Thai Taco Recipe

Ingredients

! head Boston or Romaine lettuce*

1 1/2 lbs. chicken breasts, chopped into small pieces

1 tbsp. olive oil

1 clove garlic, crushed

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. white pepper

Dash of cayenne pepper (opt.)

Salt to taste (I prefer sea salt on this one)

1/2 lime

 

Lettuce taco assembly

Thai slaw (opt.)

1 1/2 cups shredded Napa cabbage

1/2 cup shredded carrots

1 1/2 tbsps. Greek or Italian vinaigrette salad dressing (I use Matsos)

2 tbsps. mayo

1/2 lime

Salt and pepper to taste

(Toss together)

 

Optional ingredients

 

Directions

  1. Wash and clean the lettuce pieces – try to keep them as large as possible.
  2. Meanwhile, add the oil to a large saute pan and bring to medium-high heat. Add the chicken to the hot pan and saute until no longer pink. Stir in the garlic and seasonings. Finish cooking through (about 5-7 minutes total, depending on how small you diced the chicken pieces). Remove from pan; squeeze the chicken with the juice from the fresh lime.
  3. Lay out your DIY tacos with filling ingredients – lettuce pieces, chicken, red peppers, golden raisins, slaw, Sriracha and let your kiddos serve themselves.

 

*Use Boston lettuce leaves (for softer tacos) or Romaine lettuce (for a stiffer taco)

Lettuce tacos with sriracha

 

 

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