Wild Rice with Nuts

This recipe for wild rice is wonderful served hot, great at room temperature, and is an amazing cold salad; since it’s so versatile, it’s perfect for holiday entertaining. 

If you’ve been reading my posts for a while, you probably know that I make a real attempt to support companies that promote non-GMO foods. For that reason, companies like Lundberg Family Farms products are some of my favorites. Their commitment to using eco-positive farming methods to produce organic,  wholesome grains and a sustainable planet are laudable.

I really love Lundberg’s Wild Blend Rice. It’s a combination of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani® Rice, Whole Grain Black Japonica™ Rice. The blend is perfectly nutty and so flavorful; it makes a great rice to use for this recipe.

The rice is completely cooked in water with a titch of butter and salt. Then, all the other ingredients are added. This may be served immediately for a hot version; it may sit to room temperature, or it may be served cold.

In the dish, I’ve enhanced the nuttiness of the rice blend by adding toasted pecan pieces, as well as toasted almond slivers. To that I included diced celery (for added crunch), dry tart cherries (although you could add any other dry fruit you like – dry cranberries, blueberries, apricots), and some aged balsamic vinegar. The balsamic vinegar adds a depth of flavor, as well as accentuating the slight sweetness introduced with the fruit.

While the rice blend takes 45 minutes to cook, that is total down-time and the rest of the dish throws together in minutes. I hope you’ll try this fabulous rice dish, either as a meal (I eat it cold for breakfast and lunch when I have it around) or a side dish (that will go perfectly with holiday foods).

P~

Wild Rice with Nuts (Meatless Monday)

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Wild rice blend with toasted nuts, dried tart cherries, celery and a splash of balsamic vinegar to enhance it all makes for a wonderful meal, or a fabulous side dish. It's perfect for holiday cooking and can be served hot, warm or cold.

Author: The Saucy Southerner

Recipe type: Entree, Salad, Side Dish

Serves: 2-8

Ingredients

• 1 cup wild rice blend (I use Lundberg's)
• 2 cups water
• 2 tablespoons butter
• 1 teaspoon kosher salt
• 1 cup toasted pecan pieces
• ½ cup toasted almond slivers
• 1 cup diced celery
• ¾ cup tart dry cherries, halved (or your favorite dry fruit: cranberries, blueberries, raisins)
• 2 tablespoon aged balsamic vinegar

Instructions

1. In a large, heavy-bottomed saucepan, add the rice, water, butter and salt.
2. Bring to a boil, reduce heat and cover.
3. Continue to cook for 45 minutes.
4. Remove from heat, leaving cover on pan, and allow to rest for 10 minutes.
5. Remove the cover, fluff the rice with a fork.
6. Add all of the remaining ingredients and stir to combine.
7. May be served immediately, at room temperature, or cold.

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Beer Batter Fish – Light and Crispy

Do you want to know the secret to a light, super-crispy beer batter? Well, here it is and it’s simple. I’ve used this secret for a recipe for Beer Batter Fish, but this batter can be used for anything you want to fry with a light, crispy coating. 

Lately, I’ve been on a Fish ‘n Chips kick and that lead me to come up with a beer batter that is super light and very crispy. And even though I’ve used this batter for fish, it can be used for anything you want to fry; it would be perfect for vegetables (cauliflower, broccoli, onions, mushrooms, asparagus, green beans, squash…you get the idea) and even little nuggets of chicken.

The oil you use to fry is the first consideration. A clear, relatively flavorless oil that can be heated to a high temperature without smoking is best for frying (peanut oil, cottonseed oil, vegetable oils all work well).

Of course, when you’re frying anything, the temperature of the oil is very important. If the oil is too hot, the batter will burn before the food is cooked properly. If the oil is not hot enough, your batter and the food will absorb the oil. For that reason, I always use a thermometer to ensure the proper oil temperature. I fried this fish at 375°F for 4-5 minutes.

What made the real difference for this recipe was the flour I used. For this extremely simple batter, I used rice flour and a lager-style beer. The rice flour makes such a crispy difference! The batter ratio is four parts flour to three parts beer, then add salt, pepper, and any seasoning you like. Just add the ingredients to a  bowl and whisk until smooth.

In order to get the batter to hold to the fish, you want to dredge it in a bit of the rice flour before dipping it into the batter. Then, you’re set to fry.

You won’t believe the difference using rice flour makes in creating a really crispy, very light crust. I hope you’ll try it.

P~

ps: Rice flour can be found in most major grocery stores. You can also look for “gluten-free” flour mixtures that will work also (since they are combinations of rice flour and other ingredients).

5.0 from 1 reviews

Beer Batter Fish - Light and Crispy

 

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Prep time

5 mins

Cook time

4 mins

Total time

9 mins

 

Author: The Saucy Southerner

Serves: 4-6

Ingredients

• Vegetable oil, for deep-frying
• 2 cups rice flour
• 3 teaspoons salt, plus more for seasoning
• ½ teaspoon freshly ground black pepper
• 1 (12-ounce) can lager-style beer (or beer of your choice)
• 1 pound cod or haddock fillets, cut in ½ on an angle
• ½ cup rice flour, for dredging
• Malt vinegar, for serving

Instructions

1. In a large heavy-bottomed pan, or kettle, heat oil to 375°F.
2. In a large mixing bowl, combine the flour, salt and pepper and stir to mix.
3. Add the beer and whisk to a smooth batter.
4. Spread the remaining rice flour on a plate.
5. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
6. Carefully lower the battered fish into the hot oil.
7. Fry the fish for 4 to 5 minutes until crispy and brown.
8. Using a slotted metal spatula, remove the fish from the hot oil and allow to drain on paper towels.
9. Sprinkle with salt.
10. Serve hot with malt vinegar or tartar sauce.

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Citrus Salad with Chocolate Balsamic Vinaigrette

Today’s recipe for #Choctoberfest with Imperial Sugar is brought to you with the help of Just Hemp Foods: Citrus Salad with Chocolate Balsamic Vinaigrette.  Yes. Chocolate Balsamic Vinaigrette.  The combination is amazing. 

Since Mr. Saucy and I are heading off with our kayaks and fly rods for some saltwater fishing, this will be my final #Choctoberfest post. This week of chocolate has been wonderful and I am so happy to have participated.

One of the sponsors of the event is Just Hemp Foods; I was so excited about their sponsorship of #Choctoberfest! Since I’m a Meatless Monday blogger, a pairing with Just Hemp Foods products was perfect.

Just Hemp Foods has a line of hemp seed products that are packed with natural plant-based protein and a near perfect balance of essential fatty acids. Their lineup includes: Hulled Hemp Seeds, Hemp Protein Powder, Toasted Salted Hemp Seeds and Hemp Seed Oil, the latter two of which I used in this recipe.

Only the highest quality hemp seeds, selected for their color, flavor and overall quality are used in Just Hemp Foods’ products. The delicious, nutty flavor of the products were perfect for what I had in mind as a recipe.

But chocolate and a salad? Well, yes. This chocolate vinaigrette is made with aged balsamic vinegar, shallot, Dijon mustard and salt (classic in a vinaigrette), to which I added an ounce of melted bittersweet chocolate before drizzling in Hemp Seed Oil.

The nutty flavor of the oil, the subtle sweetness that occurs with the combination of the bittersweet chocolate and the aged balsamic vinegar…well, I die. It was just so very good! Mr. Saucy didn’t even detect the chocolate, it’s so understated.

Since I had chocolate now, in the dressing, my thoughts went to what would make an outstanding salad utilizing it. So, what goes better with chocolate than citrus? What classic cheese is better with chocolate than an aged Gorgonzola? The reason those two elements work so well is that the sweet of the chocolate is tempered with the sharp flavors of the citrus and cheese. And they worked so well together with this vinaigrette.

I used mixed salad greens, orange and grapefruit supremes (segments with skin, pith, membranes, and seeds removed), Gorgonzola cheese, thinly sliced red onion, Toasted Salted Hemp Seeds and the Chocolate Balsamic Vinaigrette.

You really must try it to believe it.  Visit Just Hemp Foods and order some of their incredible, and nutritious products.

P~

Remember, there is a chocolate prize package giveaway! Don’t forget to enter the #Choctoberfest with Imperial Sugar Giveaway.

5.0 from 1 reviews

Citrus and Hemp Salad with Chocolate Balsamic Vinaigrette (Just Hemp Foods - #Choctoberfest with Imperial Sugar)

 

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I used this vinaigrette with a salad of mixed salad greens, orange and grapefruit supremes (segments with skin, pith, membranes, and seeds removed), Gorgonzola cheese, thinly sliced red onion, Toasted Salted Hemp Seeds.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• ⅓ cup aged balsamic vinegar
• 1 ounce bittersweet chocolate, melted*
• 2 teaspoons finely minced shallot
• 1 teaspoon Dijon mustard
• pinch of salt
• ⅔ cup Hemp Seed Oil

Instructions

1. In a medium-sized bowl, add the balsamic vinegar, melted chocolate, shallot, Dijon mustard and salt.
2. Using a whisk, whisk until the ingredients are combined.
3. Continue to whisk the ingredients as you slowly drizzle in the Hemp Seed Oil, this will create an emulsion so the oil won't separate from the vinegar.

Notes

*I melted my chocolate in the microwave: Add the chocolate to a small bowl and place in the microwave, set on high, for 30 seconds. You want it just melted to whisk into the vinaigrette.

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Interested in seeing some of the other fabulous #Choctoberfest recipes posted today? Just click on the photos below to go directly to the recipe.

Chocolate Cake with Chocolate Buttercream Frosting

This recipe for Chocolate Cake with Chocolate Buttermilk Buttercream Frosting won second place at the Blue Ribbon Country Fair in the Chocolate Cake category; it’s today’s #Choctoberfest with Imperial Sugar post. This week of chocolate and a fabulous chocolate package giveaway isn’t over yet.  

In the last few years, the Blue Ribbon Country Fair, held at the Great Smoky Mountains Heritage Center, has added several new categories of baked goods. Chocolate Cake with Chocolate Frosting was a new one, so I decided to enter.

I have to tell you, I started out modifying a completely different recipe. I get these ideas and most of the time they work, but the first idea I had caused me to bake a chocolate cake two times before I scrapped the idea altogether. It was an unmitigated disaster. Twice.

Honestly, I was convinced the stars were lined up against me…and then I looked. Sure enough. Mercury in retrograde. That explained it. *wink*

So, I pulled another idea out of the hat with this one. The base of this recipe is a cake I’ve baked many times in the past and it’s wonderful. Moist but light, very chocolate-y, and the chocolate buttercream frosting uses buttermilk instead of milk for that extra tang (of course you could use just milk in yours).

I baked my cake using 8 x 3″ cake pans for a dramatic height, but I’ve also given you cooking times for standard 9 x 3″ pans.

Do try it.

P~

p.s: Be sure to enter the #Choctoberfest with Imperial Sugar Giveaway of an Incredible Chocolate Package, open through October 11!

5.0 from 1 reviews

Chocolate Cake

 

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Author: The Saucy Southerner

Ingredients

• 5 large eggs, separated
• ½ cup butter, softened
• ½ cup shortening
• 2 cups granulated Imperial sugar
• 2¼ cups all-purpose flour
• 2 tablespoons black cacao (optional - this makes a rich dark color and added flavor depth)
• 1 teaspoon baking soda
• 1 cup buttermilk
• 4 ounces semi-sweet chocolate, melted
• 2 teaspoons creme de cacao

Instructions

1. Preheat oven to 325°F.
2. Grease and flour two 8" x 3" cake pans and set aside.
3. Using an electric mixer, beat egg whites at high-speed until stiff peaks form; set aside.
4. Beat butter and shortening until creamy.
5. Add sugar, beating until the butter sugar mixture becomes light and fluffy.
6. Add egg yolks, one at a time, beating until blended after each addition.
7. Combine flour, black cacao (if using) and baking soda and stir to combine.
8. Add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
9. Beat at low-speed until blended after each addition.
10. Stir in the melted chocolate and the creme de cacao.
11. Gently fold in egg whites.
12. Divide batter evenly and pour into the two cake pans (this is about 4 cups of batter per pan).
13. Place the pans into the preheated oven and bake for 50 minutes or until a wooden toothpick inserted in center comes out clean.
14. Cool in pans 10 minutes.
15. Remove cake layers to wire racks, and cool completely.

Notes

I used 8x3" pans for added height. You can use standard 9x2" pans, but you will need to reduce the cooking time to 30-35 minutes.

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5.0 from 1 reviews

Chocolate Buttermilk Buttercream Frosting (#Choctoberfest with Imperial Sugar)

 

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Author: The Saucy Southerner

Ingredients

• ½ cup (1 stick) butter or margarine, softened
• ½ cup solid vegetable shortening
• 4 ounces unsweetened chocolate squares, melted
• 1 teaspoon creme de cacao
• 3 cups sifted confectioners' sugar
• 3-4 tablespoons buttermilk
• 1 tablespoon meringue powder (optional - I used this to stabilize the frosting, since it was going to be sitting out for a day during the competition)

Instructions

1. Using an electric mixer. cream shortening and butter.
2. Add melted, cooled chocolate and creme de cacao.
3. Gradually add sugar, one cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry (If using meringue powder, add now and mix until incorporated).
6. Add buttermilk (or milk) and beat at medium speed until light and fluffy.

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Fudgy Brownies

Thick, rich, Fudgy Brownies are today’s #Choctoberfest with Imperial Sugar recipe. These simple, one bowl brownies are made with ingredients you likely always have on hand in your pantry.  It’s time for brownies…and a chocolate giveaway that you won’t believe. 

I gave up the box for brownies many years ago, after I made my first scratch brownies. I used the same recipe for years and it was easy, but then I found this recipe on Fine Cooking and I was won over. I’ve very gently modified it, and these are the brownies I’ll be making always.

I’m telling you, these brownies are rich, thick, fudgy perfection. And the best part is, I always have the ingredients for them in my pantry.  Butter, unsweetened cocoa powder, sugar, salt, vanilla eggs and flour come together in one pan in minutes. The batter is transferred to a prepared baking pan and after 35 minutes you are in brownie heaven.

Do, try this recipe…you will give up the box, I promise.

P~

5.0 from 1 reviews

Fudgy Brownies

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Thick, rich, fudgy brownies can be yours in mere minutes and with typically on-hand ingredients. Indulge.

Author: The Saucy Southerner

Recipe type: Dessert, Snack

Serves: 12-24

Ingredients

• 12 ounces (1½ cups) unsalted butter
• 1¼ cups unsweetened cocoa powder
• 2 tablespoons black cocoa powder (optional for depth of flavor and color)
• 2½ cups granulated Imperial sugar
• ½ teaspoon salt
• 1 tablespoon. pure vanilla extract
• 5 large eggs, at room temperature
• 1⅔ cup all-purpose flour

Instructions

1. Position a rack in the center of the oven and heat the oven to 325°F.
2. Line a 9" x 13" pan with aluminum foil and lightly spray with cooking spray.
3. In a large saucepan, over medium heat, melt the butter (until just melted).
4. Remove the pan from the heat.
5. Using a whisk, add the cocoa powder(s) and whisk until smooth.
6. Stir in the granulated Imperial sugar and salt, until combined.
7. Test the batter to be sure it's not hot, just warm, before adding the vanilla and eggs.
8. Add the vanilla and then the eggs (one at a time) and stir until just blended - do not over mix.
9. Sprinkle on the flour and fold until just incorporated.
10. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly.
11. Place the pan into the preheated oven and bake for 35 - 45 minutes, or until a toothpick inserted into the center comes out with just a few moist clumps of brownie.
12. Do not over bake.
13. Remove the pan from the oven to a wire rack to cool completely before cutting (the foil will allow you to easily pull the brownies from the pan for slicing).

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Chocolate Chip Cookies – Thick and Chewy

This recipe for Thick and Chewy Chocolate Chip cookies won the Blue Ribbon award for the Best Chocolate Chip Cookie at the Blue Ribbon Country Fair, held recently at the Great Smoky Mountains Heritage Center. That cinched it; it was perfect for my first #Choctoberfest with Imperial Sugar post.  Check out the recipe and the link for the fabulous chocolate giveaway (going on through Sunday, October 11).

In the South, we hold time-honored traditions dear. One of those traditions is baking competitions and we take them very seriously. Any cook worth their salt (or sugar, in this case) trusts only the best ingredients. Imperial Sugar (sold locally as Dixie Crystal) has been a tradition in most kitchens, and for beloved recipes, for a long, long time.

Established in 1843, Imperial Sugar is the trusted name in sugar for generations of cooks. Whether cooking for braggin’ rights, or for your family and friends, Imperial Sugar is a natural cane sugar choice relied upon by discerning bakers. Imperial’s excellent sugar helped me bring home ribbons in six baking categories this year; Imperial sugars have never let me down.

I have been entering the Blue Ribbon Country Fair for about five years and have a collection of ribbons for my efforts. Competition is tough because there are some very talented cooks in this area. I didn’t compete last year because one of my very dearest friends (I talk about them in my posts as The Blount County Girls – or the BCGs) committed suicide in late September last year.

The last twelve months have been the toughest of my life, but I decided it was time to start living (and cooking) again. And I couldn’t think of a single thing more perfect for making a comeback than to compete in cooking…and to have my recipes chocolate-centric for #Choctoberfest with Imperial Sugar.

Last year was the first year in the Blue Ribbon Country Fair that they had a category for Chocolate Chip Cookies. Since I didn’t enter last year, I decided to do that category this year.

Everyone has a recipe for chocolate chip cookies, right? How hard can a chocolate chip cookie be? Interestingly, there are many schools of thought on what makes the best chocolate chip cookie. Some like them flat and crispy, some like them flat and chewy, and some (like me) love them thick and chewy.

Let me state, categorically, there is no wrong chocolate chip cookie. Getting the cookie style you like is a matter of both person preference and a little bit of chemistry: More flour, less flour, all granulated sugar, a combination of granulated and brown sugar, baking soda or baking powder, or both.  Changing these recipe components will change the final cookie.

Once you have the right consistency of cookie to suit you, adjusting the flavor is the key to making a chocolate chip cookie that stands out from the crowd. The way I did that was to add just a tiny bit of nutmeg to my recipe. Nutmeg has an amazing depth of flavor and really enhances the dark chocolate used in these chocolate chip cookies.

Get on out to the market and pick up some Imperial Sugar for your test run of this recipe! I know you’ll love it.

Also, don’t forget, there are dozens of ways to enter the Giveaway for an incredible chocolate prize package. So…get hopping!

P~

5.0 from 1 reviews

Thick and Chewy Chocolate Chip Cookies

 

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Nothing is more classic than the chocolate chip cookie. This award-winning recipe takes that traditional cookie and makes it thick, chewy and uniquely flavorful with the addition of freshly ground nutmeg.

Author: The Saucy Southerner

Recipe type: Snack, Dessert

Ingredients

• 8 tablespoons salted butter
• 1 cup of packed brown sugar
• ½ cup of granulated Imperial sugar
• 2 eggs
• 1½ teaspoons vanilla
• 2¼ cups of all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 12 ounces semi-sweet chocolate chips (this is by weight = about 1 cup)

Instructions

1. In the bowl of your mixer, add butter, brown sugar and granulated Imperial sugar, and beat until it’s light and fluffy.
2. Add in the eggs and vanilla, beat to thoroughly mix.
3. In a separate bowl, add the flour, baking soda and nutmeg and stir to combine.
4. Add the dry ingredients to the wet ingredients in the mixing bowl and beat to combine.
5. Using a very sturdy spatula or wooden spoon, fold the chocolate chips.
6. Cover the dough and refrigerate for 2 hours (optional step for an even thicker cookie).
7. Scoop a rounded tablespoonful of the dough and place onto parchment lined baking sheet. You don't need a lot of space between the cookies, since they don't flatten out. So space about 2 inches apart.
8. Preheat the oven to 350 degrees F.
9. Place the baking sheet into the preheated oven and bake for 10-12 minutes, until golden brown and slightly underdone.
10. Remove to a rack to cool completely.

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Interested in seeing some of the other fabulous #Choctoberfest recipes posted today? Just click on the photos below to go directly to the recipe.

This is the kickoff of a week of fabulous chocolate recipes from me and a host of other food bloggers, in conjunction with #Choctoberfest with Imperial Sugar. Not only will there be a week of chocolate recipes headed your way, but this post outlines how you can enter to win incredible prizes. Check it out and enter now! 

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

• My First Cookbook and Granulated Sugar from Imperial Sugar
• Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean’s
• Chocolate bars (dark, milk, and white) from Lindt Chocolate
• Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods
• Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate
• Dark chocolate caramels from Tahana Confections
• Vintage inspired gathering apron from Bless This Mess
• Lulu’s Lovepack (6 flavors of chocolate bars!) from Lulu’s Chocolate
• Pure Chocolate Lovers Supreme gift box from Pearson Farm

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen • 2 Cookin’ Mamas • A Day in the Life on the Farm • Aloha Flavor • Amy’s Cooking Adventures • Angels Homestead • Balancing Motherhood • Bless this Mess • Busy-at-Home • Chocolate Slopes • Coconut & Lime • Colie’s Kitchen • Cookaholic Wife • Cooking In Stilettos • Cooking With Libby • Cookistry • CopyKat Recipes • Cravings of a Lunatic • Crumbs in my Mustachio • Culinary Couture • Cupcakes Take The Cake • Deliciously Savvy • Eat It & Say Yum • Fairyburger • Famished Fish, Finicky Shark • Farm Fresh Feasts • Food Hunter’s Guide to Cuisine • Full Belly Sisters • Get Off The Couch and Cook • Grumpy’s Honeybunch • Hey What’s for Dinner Mom? • Honey and Birch • I Can Cook That • Jane’s Adventures in Dinner • Jessie Weaver • Life on Food • Life, Love, and Good Food • Majorly Delicious • Moore or Less Cooking Food Blog • Mother Would Know • Or Whatever You Do • Poet in the Pantry • Recipes Food and Cooking • Sassy Southern Yankee • Savory Tart • Seduction in The Kitchen • Serena Lissy • Sumptuous Spoonfuls • Take Two Tapas • That Skinny Chick Can Bake • ThatsSoYummy • The Chonchudo Files • The Crumby Cupcake • The Dinner-Mom • The Saucy Southerner • The Spiced Life • The Spiffy Cookie • The Two Bite Club • The Weekday Gourmet • Vintage Kitty • Wendy Polisi • What A Girl Eats • WhitBit’s Indian Kitchen • Wit Wisdom & Food • Zesty South Indian Kitchen

Are you a blogger who is interested in joining us during our next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Grated Zucchini Crust Vegetable Goat Cheese Quiche

This recipe for Grated Zucchini Crust Quiche is gluten-free; it’s loaded with vegetables like three types of greens: spinach, kale, chard (although you could just use one type), tomatoes, roasted red pepper, onion and herbs. Five eggs and a bit of goat cheese round out this simple (if not speedy) recipe. It is delicious.

I have had an idea to modify my Grated Potato Crust Quiche for a while now, using zucchini. It took me a bit of experimentation before I was able to make it work, but the result is just what I was looking for when I envisioned it.

Grated Zucchini is combined with onion, fresh oregano, a titch of salt, egg and rice flour. This is pressed into a lightly greased deep-dish pie pan and baked.

Once the crust comes out of the oven, the filling ingredients of greens, roasted red pepper, cherry tomatoes, more oregano, goat cheese, eggs, milk, garlic and mustard powder are added and the quiche is baked.

It takes a total of about an hour and ten minutes, but it’s worth the time. It has the Mr. Saucy Seal of Approval…and for a vegetable dish, that is saying something!

I hope you’ll try it!

P~

5.0 from 1 reviews

Zucchini Crust Vegetable Goat Cheese Quiche (Meatless Monday)

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: The Saucy Southerner

Serves: 4 servings

Ingredients

• FOR THE CRUST:
• 4 cups grated zucchini
• ½ cup onion, grated, shredded or sliced thinly, drained or patted dry of moisture
• ⅔ cup rice flour (this to make it gluten-free, but you can substitute all-purpose flour if you wish)
• 1 beaten egg
• 1 tablespoon chopped fresh oregano leaves (or 1 teaspoon dry)
• 1 teaspoon salt
• FOR THE FILLING:
• 2 cups greens chopped (I used a combination of kale, spinach and chard)
• 1 cup halved cherry tomatoes
• ⅓ cup chopped roasted red pepper
• 1 tablespoons fresh chopped oregano
• 2 ounces crumbled goat cheese
• 5 eggs
• ⅓ cup milk (or half & half)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dry mustard powder

Instructions

1. FOR THE CRUST:
2. Preheat oven to 450°F.
3. Lightly grease a 9 inch deep-dish pie pan.
4. Place the zucchini, onion, rice flour, egg, salt and oregano into a bowl and stir to combine well.
5. Press the zucchini mixture into your greased pan, covering the bottom and up the sides to form the crust.
6. Bake in the preheated oven for 25 minutes.
7. FOR THE QUICHE:
8. Turn the oven temperature down to 350°F.
9. Place the greens, tomatoes, roasted red pepper, and oregano into a bowl and stir to combine (or whatever filling ingredients you prefer).
10. Turn these ingredients out into the baked crust.
11. Sprinkle with the crumbled goat cheese.
12. Using the same bowl as you did for the vegetables, now empty, add the eggs, milk, salt, pepper, garlic powder and dry mustard, whisk together.
13. Pour the egg mixture over the vegetables in the crust slowly.
14. Return the pan to the oven and bake for another 25-30 minutes, or until the center is set.
15. Remove from the oven and cool for about 10 minutes prior to slicing and serving.

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Salsa for Canning

It’s the height of tomato season; this recipe for Salsa is for canning and will make 10 pints. So, hit your garden or local farmers’ market for 7 pounds of this season’s tomatoes. There’s nothing like having fresh tomatoes of the season preserved in a favorite condiment to enjoy during those long months of the pale off-season offerings.

Most years I manage to get quite a bit of canning and preserving done, and this year is no exception. Thanks to the shared bounty of our friends Pat and Jim’s garden, I had enough tomatoes to can seasoned tomato sauce as well as this salsa.

As I said, I got 10 pints of salsa from seven pounds of tomatoes (this will be about six pounds once you’ve sliced off the stem ends). Added to that was two pounds of onions, three and one half cups of assorted sweet peppers, one cup of jalapeno, fresh cilantro, vinegar, lime juice and spices. For the base recipe, I used the Fiesta Salsa recipe in Ball’s Complete Book of Home Preserving as my guide. 

While altering this recipe to suit what I had on hand, as well as preferences of mine after years of canning salsa, I changed the ratio of vegetables and I used a different combination. I also altered the seasonings used. My modifications resulted in 3 extra pints than in the recipe Ball published.

What I did follow was their processing instructions. They are the experts. That said, this is really simple! But…here’s something that will make it even more easy. I’m not a huge proponent of single-use kitchen gadgets, but this? This is the absolute best time-saver when you need to mince or dice a boatload of stuff:

They are sold in places like Target and As-Seen-on-TV stores, they come with two sizes of blade inserts (one for dicing, once for mincing) and they cost about $20. It’s the best money you’ll ever spend for a project like this salsa.

The ingredients are placed in a (very) large stockpot and brought to a boil. After being simmered for about 10 more minutes, you place the salsa into prepared jars. Then the jars are processed in a water bath for 15 minutes. That’s it. You have salsa for the pantry.

I hope you’ll try this recipe. You will be thanking me when you pop open a jar of fresh salsa this winter!

P~

5.0 from 3 reviews

Salsa for Canning

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Fresh tomatoes and vegetables processed into salsa for the pantry.

Author: The Saucy Southerner

Serves: 10 pints

Ingredients

• 14 cups fresh diced tomatoes (about 6 pounds), washed, skin-on, stem ends sliced off
• 6 cups diced onion (about 2 pounds)
• 1 cup minced jalapeno peppers (I seeded and removed membranes from half)*
• 2 cups minced sweet bell peppers (I used red, orange and yellow)
• 1½ cups minced banana peppers
• 1 cup cider vinegar
• 1 cup fresh chopped cilantro leaves
• 2 tablespoons lime juice
• 1 tablespoon kosher salt
• 1 tablespoon ground cumin
• ½ tablespoon ground coriander

Instructions

1. Combine all ingredients in a very large stockpot and bring to a boil.
2. Reduce heat and simmer for 10 minutes.
3. Prepare canner, jars, and lids according to manufacturer's instructions.
4. Ladle the hot salsa into jars leaving ½ inch head space.
5. Using a sterilized cloth, wipe rims of the jars.
6. Center the lids on the jars.
7. Screw on bands and adjust to fingertip tightness.
8. Place the jars in boiling water canner and process for 15 minutes for pint or half-pint jars
9. Remove the jars from the canner and place on a kitchen-towel lined surface.
10. Allow to cool completely and check that all lids are sealed.
11. Store for up to a year.

Notes

*If you want your salsa to be hotter, leave all the membranes and seeds from the jalapenos. If you want a more mild salsa, remove them from all of the jalapenos.

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Orange Braised Beet Salad with Goat Cheese and Walnuts

We’re in the dog-days of summer here, and it’s hot and humid; this means it is salad weather for the foreseeable future. This recipe for Orange Braised Beet Salad with Goat Cheese and Walnuts is cool and colorful and packed with nutrition. Along with the named ingredients, it contains fresh salad greens, orange supremes, red onion, blueberries, fresh thyme leaves, and a champagne vinaigrette made with the beet/orange braising liquid. 

Fortunately, given the weather, beets don’t require a lot of cooking. I braised these beets first in a dry skillet and then with orange juice added. The total cooking time was fifteen minutes. This left the beets softened, but with a bit of “tooth” left. And, it left most of the healthful elements in the beet intact.

After the braising and while the beets were cooling, I used the reserved beet/orange juice liquid and turned it into a champagne vinaigrette for the salad. Beet/orange juice, champagne vinegar, orange zest, salt, pepper and a bit of olive oil were the ingredients I used; it was delicious and a gorgeous color.

The salad is composed of salad greens, red onion slices, blueberries, orange supremes (this is just orange segments – “supreme” is the segment with the membrane removed), fresh thyme leaves, goat cheese, toasted walnuts, and the vinaigrette.

Since the cooking time is only 15 minutes, total, the heating-up-the-house-by-cooking factor is very low.  The you-will-stain-your-clothes-so-you-better-wear-an-eatin’-shirt factor is high. I guess we can’t have everything. *wink*

Do, try this salad!

P~

5.0 from 1 reviews

Orange Braised Beet Salad with Goat Cheese and Walnuts (Meatless Monday)

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: The Saucy Southerner

Recipe type: Salad, Entree

Serves: 2 servings

Ingredients

• 2 cups cubed ( ½" ) washed and peeled beets (about 3 small beets)
• 1 cup orange juice
• 4 cups mixed salad greens
• 2 oranges, one zested, both with segments supremed (about 1 cup segments - about 1 tablespoon zest)
• 1 cup blueberries, washed and patted dry
• 1 cup toasted walnut pieces
• ½ cup thinly sliced red onion
• 3 ounces crumbled goat cheese
• 2 teaspoons fresh thyme leaves
• FOR THE VINAIGRETTE:
• ⅓ cup beet/orange juice liquid
• ⅓ cup champagne vinegar
• ⅓ cup olive oil
• 1 tablespoon of reserved orange zest
• pinch each of salt and ground black pepper

Instructions

1. Place a medium-sized skillet (with a lid) on medium heat to get hot.
2. Once the skillet is hot, add the beet cubes and allow to sear for 2 minutes, stirring occasionally.
3. After two minutes, add the orange juice, reduce heat to medium-low, cover and cook for 13 minutes.
4. Remove from heat.
5. Using a slotted spoon, remove the beets to a bowl to cool.
6. FOR THE VINAIGRETTE:
7. Reserve ⅓ cup of the beet/orange juice for the vinaigrette, allow to cool.
8. Once the beet/orange juice is cool, add the champagne vinegar and orange zest.
9. Using a whisk, slowly drizzle in the olive oil.
10. Add the salt and pepper, adjusting to your taste.
11. SALAD ASSEMBLY:
12. Place the salad greens on a large platter (or divide in individual bowls), add the cooled beets, orange segments, blueberries, walnuts, red onion, goat cheese, thyme leaves and dressing to taste.

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