Green beans are probably my family’s favorite veggie. They are equally loved by all, unlike other delicious things that some weirdos that I married and gave birth to don’t like, like cucumbers) but we have green beans coming out of our ears in the garden and I finally realized I couldn’t eat them as fast as we were picking them, especially since we left to go camping this weekend. Fortunately, they are easy to freeze! Just blanche them in boiling water for 3 minutes, drain them and transfer them to ice water for another 3 minutes to stop the cooking process. Freeze and enjoy them later in the year!
Top 10 reasons to buy from a local farm.
Top 10 reasons why organic vegetables are better and healthier.
Mark Bittman’s veggie burger recipes. The bean burger looks delicious!
I’m so lucky to have a local mushroom purveyor, I ordered these from Greenling but starting this week they will be selling directly at my farmer’s market!
While your water is boiling, chop up a pound of mushrooms (I used criminis, use whatever you like) with half an onion and three cloves of garlic, all finely chopped in a little olive oil and sautee until tender.
While the pasta cooks, add two cans of chopped clams, juice and all, to the mix. Simmer and serve over the pasta with lots of parmesan cheese. You ALWAYS need lots of paremesan cheese!
I spend most of my work day in the car which makes packing my lunch practically impossible since it’s so hot in South Texas that in less I carry a cooler, everything spoils. However, this salad container includes a gel insert that you can stick in the freezer that holds the veggies seperate from the rest of the salad and has a place to keep the dressing so I can carry a salad with me, even in the car! Best part? It’s under seven dollars at Wal-Mart!
Peak Season Map — find what local ingredients are fresh in your hood thanks to Epicurious.
Native Seeds is a clearinghouse for native seeds and other goodies. Seeds are three dollars a pack retail or 1.50$ a pack if you have Native American ancestery.
More southwestern foods at Adobe Milling….beans, etc, at great prices.
Blueberry Hil: A good food blog, lots of GI friendly recipes.
Letting my son use my camera is always a bad idea. I had two meals worth of pictures disappear when he was taking pictures of himself with his sister and uncles today. Which is too bad, because both recipes were a family hit. One I plan on remaking this week, this one I’m going to post without the pictures because I don’t know when I’ll be making it again (though it should be soon since my husband ate four helpings!).
Calling it a casserole is inaccurate because the only thing binding it all together was cheese.
I sauteed three small squash with half an onion in a little olive oil until tender. Drain and rinse a can of beans (I used black beans), and add a couple cups of corn (either a can of corn or half a bag of frozen). Mixed with cooked brown rice (I used one Success Family Size Boil In A Bag Brown Rice which equals about three cups cooked). Add a couple of cups of cooked chicken breast and mix with cheese (I mixed cheddar and monterey jack). Cover with tinfoil and bake for about 30 minutes at 350. I put this together the night before and put it straight from the fridge into the oven! If you want to bind it altogether a little salsa will work well, and you could also use this as a stuffing for peppers!
Kick out the chicken to make a still-very-filling vegetarian dish!
Read more about how some Native American tribes planted corn, beans, and squash together (hence the name “three sisters”).
ETA: Found one remaining picture of a mostly finished casserole taken before my husband hip checked me to finish it off.
My son was having an allergic reaction to the chilies hanging in my kitchen. I had to grind them all at once and stash them in the freezer. Besides the well, duh, of not touching your eyes or mouth, watch what goes up your nose when you breathe. Then your nose starts running and you end up with a Jolie-esque upper lip.
Everyone I know will be getting homemade chilie mix for christmas this year. For those of you on my list this will be replacing they woefully un-gi-friendly malted hot chocolate mix, sorry! Fair warning!
Still playing with the ratios for the chilie mix but you know I’ll post when I figure it out!