Patty Pan Squash and English Peas

For me the best feeling in the whole wide world is to prepare and eat something that I grew. Knowing that I raised them from a wee little seed into something that give me nourishment as well as a lot of joy to my table. There is a process I love about growing food. First it’s getting the soil ready, this happens far before the seed is planted. Then planting the seed, watering the seed, slowing watching the seed sprout as I am protecting it from the weeds and other things. Eventually comes the first blossoms, sooner or later the fruit, and soon enough comes harvesting time to enable me the joy of preparing something wonderful to eat. We are not finished yet! It's all about continuing to harvest and water frequently. Sad, but true, the seed that became a plant to feed me and you must die - it's the circle of the plant life my friends. So last of I turn the dead plants into compost so that someday they will be food for new plants. I love the process, from start to finish!

The other night when the sun started to go down and it became cool enough to walk through the garden without breaking a sweat, I wander through to see what I could make for dinner. I picked my very first squash of the season . I picked two patty pan varieties that were ready, one being called sunburst because of it's bright yellow color. The other is called flying saucer because it is yellow with green tips. I didn’t harvest any blossoms because you need to do that in the morning so I wandered down to the pea patch to see if any peas were ripe for the pickin’. I managed to harvest a good handful of peas then I went about robbing the potato beds but had no success. I only found two tiny little spuds, not enough to make it in the meal.I’ll be honest I love greens but it was really exciting to eat something else! Greens on my end are almost though their cycle and soon the beds will become beans, more squash and more corn. I can't wait to pick my first tomato!

Oven or Grill Baked Patty Pan Squash and Peas

1 pound patty pan squash, cut into quarters

6 ounces fresh English peas, stemmed and left whole

2 cloves crushed garlic

2 tablespoons olive oil

Pinch salt and black pepper

Few sprigs of oregano or rosemary (optional)

Juice and zest of ½ lemon

In a large bowl, coat the vegetables well with the olive oil, lemon, and garlic. Place vegetables in a large piece of foil; wrap and close the vegetables up tightly in the foil. Place in a 350⁰ oven or on a grill for about 10 to 15 minutes or until tender.

Serves: 4 Calories: 120 Protein: 4g Carbohydrates: 12g Total Fat: 7g Saturated Fat: 1g Cholesterol: 0mg Fiber: 3.5g Sodium: 75mg

Weight Watcher’s Points: 2

Seretean Wellness Center at Oklahoma State University

Chef: Lisa Becklund

Soup!

White Bean and Chicken Soup with Mustard Greens

Feel free to use any greens with this soup including spinach or collards. You can choose to use dried beans in this soup or if you want it fast you can use canned beans instead.

1 tablespoon olive oil

2 medium chicken breasts, diced

1 cup dried great northern or cannellini beans soaked overnight

(or 1 can cannellini beans drained and rinsed)

1 onion, diced

1 teaspoon dried or fresh oregano

4 cloves garlic, minced

2 carrots, diced

2 red potatoes, diced small

6 cups low-sodium chicken broth

1 bunch mustard greens, washed and chopped

Pinch salt

¼ teaspoon black pepper

2 tablespoons grated Parmesan cheese

Heat oil in large soup pot; add the chicken breast and brown. Add the onions, garlic, and carrots; cook until garlic becomes aromatic then add beans and the stock and cook on low for two hours or in a crock pot on low for four hours or longer. If you choose to use canned beans, you will only need to cook for 25 minutes. When beans are soft add the diced potato and cook until tender then add the mustard greens and cook for about 15 minutes.

Serves: 4 Calories: 350 Proteins: 30 g Carbohydrate: 39 g Total fat: 8 g

Saturated fat: 2.5 g Cholesterol: 40 mg Fiber: 11 g Sodium: 270 mg

Seretean Wellness Center at Oklahoma State University

Fear not!

Greens are not just good for you, they also taste wonderful!

While the weather is still cool we’ll be seeing lots of greens still at the market and this is the perfect opportunity to get those greens while they last. Soon the weather will stay consistantly warmer and greens with be replaced by onions carrots, beets, turnips and strawberries. If you haven’t experimented with all the wonderful greens such as mustard, kale, beet greens, collars, etc., I urge you to give them a try.

This week I will be posting a variety of different recipes with creative and delicious ways to use these awesome greens.

TIP: Cut and wash greens as soon as you get home. This will help them stay fresh longer. The extra bonus is they will be ready to go when you cook with them! Spinning dry will also keep greens fresh.


Kale and Green Onion Cakes

2 cups packed, chopped and cleaned kale
2 eggs
½ cup low fat milk
¼ cup flour
2 green onions, sliced
3 cloves garlic, minced
2 tablespoons onion, minced
Pinch salt
⅛ teaspoon cumin
⅛ teaspoon black pepper
2 tablespoons olive oil to coat the pan.

In a large mixing bowl combine all the ingredients and mix into a batter. Heat a heavy skillet or a cast iron pan with just enough oil to coat the bottom. Scoop silver dollar size pancakes into the hot skillet and cook on each side until golden brown.


Serves: 6 Calories: 120 Proteins: 4 g Carbohydrate: 12 g Total fat: 7 g
Saturated fat: 1.5 g Cholesterol: 65 mg Fiber: 1 g Sodium: 40 mg

Seretean Wellness Center at Oklahoma State University

Simple Broiled Asparagus with Orange Tarragon Vinaigrette

1 bunch fresh asparagus, woody ends cut off the bottom
1 small sweet onion, sliced thin
2 teaspoons extra virgin olive oil
1 tablespoon water

Preheat broiler: Toss the asparagus and the onion in the oil and water and place in an oven proof baking dish. Place under broiler for about 10-15 minutes.

For the vinaigrette
Juice and zest of one orange
1 tablespoon extra virgin oil
1 tablespoon loosely packed chopped tarragon
1 clove garlic
⅛ teaspoon black pepper

Blend in a small food processor or in a blender until well incorporated; drizzle over the broiled asparagus and serve.

Serves: 4 Calories: 100 Proteins: 3 g Carbohydrate: 9 g Total fat: 6 g
Saturated fat: 1 g Cholesterol: 0 mg Fiber: 3 g Sodium: 0 mg
Seretean Wellness Center at Oklahoma State University

Asparagus!

Asparagus is in plenty at the farmers market and although the old standby is steamed then slathered in butter, many of us have been exploring other options.

Asparagus roots are planted in fall or very early spring and although in its first year it will send up shoots here and there it actually takes two years for the plants to settle in and produce at its optimal production. Folks that plant asparagus are in it for the long haul. The asparagus bed must be well thought out because that’s where it will be for years to come. More folks would grow it but I think the permanency and the not so immediate gratification scares a lot of us off. I’ll say I have always wanted to be in a place that I could plant me rows and rows of it and not have to worry about the future or where I might be when the tender tips start rising up to the spring sun.

In the kitchen, because it’s my very favorite vegetable I have myself a ball and I make it about 800 different ways until I just can’t think of another way to fix it. It’s quite fun and I haven’t gotten tired of it yet. Here is one of my favorite ways to prepare asparagus.

Roasted Asparagus and Peppers

1 pound fresh asparagus, sliced on the diagonal
1 red bell pepper cut into 2-inch slices
1 yellow bell pepper cut into 2-inch slices
2 teaspoons olive oil
Optional dressing:
1 tablespoon balsamic vinegar
1 teaspoon maple syrup
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Preheat oven to 400º. On heavy sheet pan, spread vegetables out and drizzle with 2 teaspoons olive oil. Roast for 7 to 12 minutes or until crisp tender, tossing with spatula once or twice during cooking. (Put parchment paper on sheet pan to make clean up easier).

*Zucchini, eggplant, onions, and potatoes roast well. Cooking time may vary, especially for potatoes. Roasted vegetables can be added to tomato sauce or pasta.

Whisk together the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper. Pour over hot or room temperature vegetables.

Serves: 6 Calories: 60 Protein: 2.5 g Carbohydrate: 4 g Total fat: 4 g
Saturated fat: 0 g Cholesterol: 0 mg Fiber: 2 g Sodium: 20 mg

Seretean Wellness Center at Oklahoma State University

Kale!

I’ll be honest - between feeding fourteen kids three times a day, milking six goats, working in the green house, and getting the garden up to farmer’s market standard there is not much time to rest or do much else. But it’s a type of work and a type of tiredness I can tolerate. When I go out into the garden and I see the seeds we’ve sewn sprouting and coming on strong I know there will be lots of food to harvest. When I look in the cooler and see eight whole gallons of fresh goat milk I know cheese will be made and when I look in the green house and see rows of bright green healthy plants I have hope. When I set up the booth at the farmers market full of wonderful produce and come home with none, I know I am living the dream. In spite of some heart ache, minor setbacks, and a very achy lower back there is a deep happiness I have found here that I’ve never known before.

But enough of that, now down to the business of eating. The predominant item at the Farmers Market last Saturday was Kale. Many folks have told me they have no idea what to do with this stuff and I will assure you, was I time I didn’t either.

In 1996 I opened up a Sicilian restaurant with a partner who was indeed Sicilian. She was raised in Connecticut and had a rich East Coast Sicilian attitude. Her Sicilian born grandmother was the inspiration of many recipes and dishes we had on our menu and by far the most popular item was called Grandma’s greens. This is a twist on what many would be familiar with in southern cooked greens but this recipe had no pork fat, just seasonal greens, olive oil, garlic, raisins, pine nuts, olives and anchovies. This dish would melt in my mouth. We served it with corn bread to sop up all the delicious juices in the bottom of the bowl. It’s still on the menu today at La Medusa. To me this is comfort food at its finest. I hope you enjoy.

Braised Greens

1 tablespoon olive oil
1 bunch Russian kale, escarole or curly endive, washed and trimmed
5 garlic cloves, peeled and chopped
1 tablespoon pine nuts
1 tablespoon golden raisins
1 tablespoon chopped Kalamata olives
¼ cup water

In a large sauté pan, heat olive oil. Add the garlic and sauté for a minute. Quickly add the greens, give them a good toss. Then add the pine nuts, raisins, olives, and water. Braise until soft.

Serves: 4 Calories: 90 Protein: 3 g Carbohydrate: 8 g Total fat: 6 g
Saturated fat: 1 g Cholesterol: 0 mg Fiber: 4 g Sodium: 120 mg

Save the Date!

April 11, 2009!



Next Saturday is the first farmers market in Tulsa. It’s hard to believe spring is already here and yet I’ve anticipated it all winter. Stillwater is so fortunate to have a small but year round market. Now is our opportunity to begin eating with the seasons. Many venders at the market, including myself, will have the following items for the next 4 weeks or so:

Lettuce, green onions, chard, spinach arugula, radishes, baby greens like collards and kale, green garlic, fresh eggs, buffalo, and local meat. Let’s not forget about asparagus which should be making an appearance the last part of April/early May. The freeze has harmed some asparagus crops this year but hopefully they’ll bounce back.

I’ll be spending most of my days getting ready for the market on Saturday. The Brookside Herb and Plant Festival is where I’ll be selling tomato plants. That event is taking place on Saturday the 11th. It is held in the same parking area as Whole Foods (Old Wild Oats). There is also a garden and plant event at the Tulsa Garden Center the same day. If you are up for an excursion to Tulsa stop by and see me at the Brookside Festival. It's still a little early to plant your tomatoes and peppers so don’t let this recent forecast of mild nights fool ya. I wait until at least April 20th to plant any of those items unless I have proper protection from the inevitable late freeze we get every year and every year I’m surprised.

So because I know you’ll be shopping at the farmers market now I’ll give you some tips.

• Get to the market early so you get the best pick of things.
  Bring plenty of single dollar bills
• Only buy what you can eat within one week, unless you are prepared to process or freeze.
  If you feel like you might have some extra time buy in quantity and freeze for off season use.
• When you get home plan on spending some time with your new purchases. If you have bought lettuce go ahead and cut, wash spin (if you don’t have a salad spinner it’s a great item to have), and store. It will stay fresh longer and will be ready to use. Wash all produce and then refrigerate. Most things will remain fresher longer and then you have one less step when you doing the real work, cooking it.
• Never be afraid to try something new. The vender can tell you how to prepare it at most likely will also have recipes.
• Ask questions. Take it from me - venders love to talk about their produce, and themselves ;)

I’m so excited I can hardly stand it. This is my recipe in honor of the farmers market!
I really have to keep my sense of humor. I just looked out my front window and noticed I have a bunch of goats wandering in my herb bed……. I’m outa here!

Early Spring Radish Salad with Mint Pesto
One bunch fresh market radishes washed and cleaned. Chop the radish greens.
For the mint pesto:
1 bunch mint (½ cup)
2 cloves garlic
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 ounce shelled pecans or walnuts
1 tablespoon Parmesan cheese

With this salad, use the radishes and the greens if they look good. Slice the radishes and chop the greens.
In a food processor, combine all of the pesto ingredients and blend until smooth. Toss the radishes in the pesto and serve as is or with bruschetta (slice of rustic bread rubbed lightly with olive oil, toasted and rubbed with raw garlic. Heck of a good salad!

Serves: 4 Calories: 130 Protein: 2 g Carbohydrate: 4 g Total fat: 12 g
Saturated fat: 1.5 g Cholesterol: 0 mg Sodium: 40 mg Fiber: .5 g

Seretean Wellness Center at Oklahoma State University

Recipe by Chef Lisa Becklund

March - National Nutrition Month!

March being the national nutrition month gives us a lot to talk about. Not only is it time to pull out all the dead stuff in the garden but it is also time to pull the nutritionally dead stuff out of our diets. I’m looking at this as another “new beginning” opportunity.



This month I’m going think green. I am hereby committed to eat something green every day - and I’m not just talking about the parsley garnish on the side of a plate (if it looks fresh I do eat it). But, I’ll take it even further in the spirit of OSU I’ll also be thinking ORANGE, of course. Do farm fresh eggs count? Heck yea!!!! With this soufflé recipe below, ORANGE isn’t just for breakfast anymore. Orange is the new black! Okay, Okay, I know… corny! Are you in?
Who’s got spinach on the menu tonight? I do!




Giant Tarragon Soufflé

2 Tablespoons parmesan cheese, grated
5 Tablespoons olive oil
6 Tablespoons flour
2 cups non-fat milk
1 Tablespoon tarragon, chopped
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cup cheddar cheese, grated
6 eggs, separated

Preheat oven to 400° F

Lightly grease an 8 cup casserole or soufflé dish with 2 tablespoons of the parmesan cheese and set dish aside. Separate the 6 eggs and beat the egg whites with the salt until stiff peaks are formed and set aside.

In a medium sauce pan heat the olive oil. Once oil is heated, whisk in the flour making a “roux”. Let this mixture cook for a few minutes on medium heat. Slowly add the milk while whisking well. Cook this mixture on low to medium heat until thick, being careful not to scorch the bottom of the pan. Remove from heat and add the egg yolks, two at a time, mixing well in between each pair. Add the cheese, pepper and tarragon and mix well. Fold the egg whites into the milk mixture. Pour batter into the 8 cup soufflé dish. Place on the middle oven rack and turn the heat down to 350°. Cook for 40 minutes. Remove from heat and serve immediately.

Serves: 8 Calories: 280 Protein: 13g Carbohydrates: 11g Total fat: 20g
Saturated fat: 7g Cholesterol: 145mg Fiber: 0g Sodium: 180mg

Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund



Sautéed Spinach

1 tablespoon olive oil
1 (16 ounce) bag of fresh spinach
2 teaspoons minced fresh garlic
Salt and pepper to taste

Heat a large sauté pan over medium high heat until quite hot. Add oil and immediately add spinach and quickly toss until it begins to wilt. You may have to add a bit of water to prevent burning. Add garlic (don't let it burn!), salt and pepper and keep tossing until spinach is completely wilted. It will cook very quickly.

*Spinach contains a significant source of magnesium, a mineral that helps protect bone mineral density, lowers blood pressure, and promotes heart health.

Serves: 4 Calories: 60 Protein: 3 g Carbohydrate: 4 g Total fat: 4 g
Saturated fat: 0 g Cholesterol: 0 mg Fiber: 3 g Sodium: 90 mg

Seretean Wellness Center


On a another note Living Kitchen had a nice article in Tulsa People this month check it out at http://www.tulsapeople.com/


Also, Chuckwagon challenge is coming to a close. Recipes are in and I have recieved a lot of great recipes that fit the challenge, I’ll start sharing some of the finalists next week. Althouhg it's too late to send in your recipes there are still seats open for the Chuckwagon Challenge Cooking Demo. This Cooking Demo might just be the funnest one yet!!



(Remember you get a copy of all the recipes and a taste testing!)

Quinoa!

The forecast shows warm and cool days but not terribly cold evenings. For me this means it’s time to seriously get my behind outside to get some fresh air. This will include fence repairs, moving goats to their kidding area, and taking a long hard look at the garden plot. It’s hard to believe that in no time at all the grass will be green and the garden will be bursting with life.

I keep pretty active with all the things I do around the farm. In the evenings I’m often beat and I usually crave something that will fill me up but not make me feel as though I’ve swallowed a brick. A real basic meal for me after a long day will often consist of lentils, a grain product, or brown rice served with either braised greens or a big salad. A few years back I discovered a grain called Quinoa. Quinoa is pronounced Keen-wah. It’s native to America and is indeed a grain. It’s often referred to a super food because it has a balance of protein and is also known as the mother grain because its roots can be traced back to Mayan civilization.

My recipe for a Quinoa Tuna Casserole is packed with broccoli. I love to eat this with a warming soup and a little salad. It honestly is filling and hearty but I never feel heavy and weighted down after I eat it.

If you have never had quinoa now is your opportunity to try it!

Quinoa can be purchased in Stillwater at Natures Supply and also at Food Pyramid in the health/organic section.

Quinoa Tuna Broccoli Casserole
1 cup quinoa boiled in 4 cups of water for 10 minutes. Drain.
In a large mixing bowl combine:
½ onion, thinly sliced
4 cloves minced garlic
1 6-ounce can tuna in water, drained
1 cup 2% milk
6 ounces 2% shredded cheddar cheese
2 ounces 2% shredded cheddar for the top
2 cups broccoli florets
1/8 teaspoon salt
1/8 teaspoon pepper
2 whole eggs

Mix the ingredients well. Pour into a lightly oiled 8X8 baking dish, top with the remaining cheese, cover with foil and bake 350 degrees for 20 minutes; uncover and cook for an additional 10 minutes to brown top.

Serves: 6 Calories: 270 Protein: 30g Carbohydrates: 24g Total fat: 6g
Saturated fat: 2.5g Cholesterol: 90mg Fiber: 2g Sodium: 240mg
Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund

Quick Lentil Soup
1/2 cup lentils
4 cups low-sodium chicken or vegetable stock
1 tablespoon olive oil
1 rib celery
½ onion
2 carrots
3 cloves peeled garlic, minced
1/8 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces fresh spinach

In a food processor rough chop the vegetables together.
In large sauce pan heat oil, add vegetables and sauté until vegetables become soft. Stir in the salt, pepper and cumin. Add lentils and stock. Bring to a boil. Turn heat down to a simmer and cook until lentils are tender about 20 minutes. Add spinach just before serving.

Serves: 2 Calories: 220 Protein: 15g Carbohydrates: 36g Total fat: 2g
Saturated fat: 0g Cholesterol: 0mg Fiber: 18g Sodium: 340mg
Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund

Ah February, the Month of LOVE…

Last week I shared with you my love of Asparagus and Artichokes . This week I’ve moved onto the B's - Beets and Beef tenderloin.


I’ll start with beets. First of all beets in my opinion are completely misunderstood and, if you are like me and had only known beets by their pickled kin and then happened to taste one roasted, than you too share the knowledge, what we (us:)the secret society of beet lovers know……. beets are gooooooood!

Look I’ll admit. Only because I know I’m not alone, but… when strolling through the farmers market I cannot pass by a booth that has a neat stack of bright beautiful beets, and before I know it I am unloading my farmer’s market groceries and have one full shelf in the fridge dedicated to my beets, yellow, red, pink Yum!

Here is a Beet Salad with Oranges and Walnuts that is spectacular in flavor but simple which is what all a good fresh vegetable requires!

Beet Salad with Oranges and Walnuts
1 large bunch beets, 2 pounds
3 large oranges
1½ tablespoons olive oil
1½ teaspoons balsamic vinegar
1 garlic clove, minced
¼ teaspoon Dijon mustard
½ red onion (½ cup), sliced and quartered
⅓ cup walnut pieces, toasted and broken
Boston or leaf lettuce

Cut stems from beets to within one inch. Simmer beets in boiling water for 50 minutes or until tender. Pierce with a fork and when ready rinse in cold water to remove skin. Trim off stem, rinse, and drain the beets. Chop beets into bite-size pieces and chill separately in covered bowl. Peel oranges with a knife and slice in sections removing membrane. Put oranges in a small bowl and refrigerate until ready to assemble salad.

In a small dish, whisk together olive oil, vinegar, garlic, and mustard. In large salad bowl, gently combine the beets, oranges, onions, walnuts, and dressing. Chill for an hour or more before serving. Serve ½ cup portion on lettuce leaf.

Serves: 8 Calories: 120 Protein: 5 g Carbohydrate: 17 g Total fat: 6 g
Saturated fat: .5 g Cholesterol: 0 g Fiber: 4 g Sodium: 45 mg

Now, for the main course: I love beef tenderloin seared with sweet and sour onions and caramelized potatoes. Now here is the deal with tenderloin - it’s by far the tenderest cut of meat there is, boasting also the least amount of fat. The secret to really getting the most out of this often expensive cut of meat is proper seasoning and searing. Tenderloin is at its optimal flavor it cooked to medium rare this is when cut open there is a warm by raw center, believe me it’s to die for.

Here is what I do; I get a cast iron pan very hot, I coat two 5 oz pieces of tenderloin medallions very lightly with olive oil a pinch of salt and a pinch of pepper and maybe a little finely chopped rosemary. I lay them gently on the very hot skillet. I let them sear for about 2-3 minutes undisturbed on each side. At that point I might throw a finely sliced onion in and some garlic and let them get brown. I’ll take the tenderloin out of the pan, finish up the onions and then add a couple of tablespoons of balsamic vinegar and another two tablespoons of water to the onions just to deglaze the pan and serve this over the tenderloin. It’s simple, it’s easy and delicious. Here is another Beef Tenderloin recipe you will die for!

Pan Seared Tenderloin of Beef with Red Wine Sauce

For each portion:
1 slice eggplant – peeled and sliced ½” thick
1 slice Prosciutto (optional)
3-4 ounces beef tenderloin
1 large mushroom cap

Unbleached flour
Salt and pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons dry white wine
½ teaspoon lemon juice

Season tenderloin with salt and pepper, and dredge each piece in flour. Heat a pan and add olive oil. Sauté the meat to desired doneness and set aside.

Season eggplant slices with salt and pepper and flour each side. Sauté each slice in olive oil until browned on both sides, set aside (drain on paper towel).

Sauté mushroom caps in olive oil for 2 minutes, flip and sprinkle with white wine and a few drops of lemon juice. Sauté 2 minutes more.

Arrange sautéed eggplant slices on warmed serving platter. Cover each with a slice of warmed prosciutto ham. Place tenderloin slice on each. Dress with wine sauce and a sautéed mushroom cap. Serve.

Wine Sauce:
1 tablespoon butter
2 tablespoons finely chopped shallots
1 tablespoon flour
¾ cup rich brown broth (2 packages low-sodium beef bouillon + ¾ cup hot water)
⅓ cup burgundy wine
¼ teaspoon salt, or to taste

Heat a saucepan first then add the butter. Sauté shallots in butter until just tender. Sprinkle sautéed shallots with flour and cook stirring constantly for several minutes. Stir in broth and wine. Simmer for several minutes or until slightly thickened.

Serves: 4 Calories: 370 Protein: 35 g Carbohydrate: 5 g Total fat: 21 g
Saturated fat: 8 g Cholesterol: 115 mg Sodium: 330 mg Fiber: 1 g

Love your Vegetables

An old Journal entry back in March 18th 2004 read,
"The first sign of life in the garden is when the tender succulent tops of asparagus burst through once frozen ground. No apologies, no regrets, no thoughts of tomorrow and the freezing temperatures forecasted; just reaching out to the sun with a determined need."

Ah…February, the month of LOVE. When I think of “love” a few vegetables come to mind that I have often heard myself describe as ”sexy”. Maybe I’m giving away too much and many of you might be rolling yours eyes thinking I really need to get a life. Look, we’re all grownups here (aside from my inner child) and let’s face it, as we’ve aged we have earned the right to see the sensuality in our vegetables. Right on!

One of those vegetables for me is the mighty asparagus - one of my most favorite vegetables in the world. It’s so special to me I almost don’t even think of it as a vegetable. Its rich and creamy texture seems indulgent. Asparagus will dress up any main course, sloppy Joes excluded (even though I do carry a secret torch for sloppy Joe night). But, back to asparagus, one of my most favorite ways to eat asparagus is lightly steamed and tossed in a very light vinaigrette, with a few paper thin red onions thrown in there, then... brace yourself, I top it with a poached egg and just a light dusting of really nice parmesan. The other way I love to eat it is no poached egg but tossing orange segments in the dressing. Ooh La La! Here it is:

Oklahoma Spring Asparagus Salad
1 bunch Farmers market Asparagus, blanched and chilled
(To blanch, bring a pot of water to boil. The pot must be one that fits the length of the asparagus. Drop into boiling water for 15 to 30 seconds. Immediately drain asparagus and put it into a bowl of ice water to stop the cooking process. Remove asparagus from ice water and prepare the salad).
For the dressing:
1 teaspoon fresh thyme leaves
1 tablespoon high quality red wine vinegar
1 teaspoon sea salt
1 tablesppon local raw honey
2 small spring sweet onions
In a small mixing bowl, combine the above dressing ingredients and let sit for 15 minutes.

For garnish:
1 large egg, hard boiled, peeled and chopped
2 teaspoons truffle oil or extra virgin olive oil

On a serving dish, place asparagus in one direction in the middle of the plate. Drain most of the juice from the onion dressing and top the asparagus with the onions. Drizzle the asparagus and the plate with either extra virgin olive oil or truffle oil. Place the chopped eggs on top of the asparagus and onion. Grind some fresh cracked black pepper over the top.
Servings: 4 Calories: 170 Protein: 10 g Carbohydrates: 26 g Total fat: 4g
Saturated fat: .5 g Cholesterol: 26 mg Fiber: 4 g Sodium: 45 mg

Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund

Another sexy vegetable is the Artichoke. You have to use your hands when you eat it and it’s defiantly meant for two. I have been known to split myself like an atom and devour the whole thing as a meal in its self.

This is how I prepare Artichokes:
• Cut the stem 1/8 of an inch from the base
• Pace artichoke in a steamer basket and steam for 45 minutes until the leaves pull out easily.
• When it is done I make nice garlicky vinaigrette with an exceptional olive oil used to dip.

If you have never eaten an artichoke before here is the deal:
The base of the pedal is the “meat”. You place this between your teeth and scrape the meat from the pedal. Eventually when all the pedals have been scraped, and you’re feeling really warm and at peace with the universe it gets even better, you get to the heart. The heart is protected by thousands of little sharp hairs called the choke. The choke needs to be removed. Gently scrape the choke out and discard it with the spent pedals. What you have left is simply the most delicious thing know to man, the artichoke heart. You’ve probably had them marinated in jars, had them on pizza or in a Greek salad. There is NO comparison in flavor because the fresh heart of an artichoke is amazing.

There has always been a controversy about drinking wine with artichokes. I have found no problems consuming my artichoke with a nice Riesling.

May your week be filled with the love and attention you deserve……from your vegetables.

When Winter Rears its Head....

I say EAT SQUASH!

In my neck of the woods, winter has finally reared its white cold head, leaving behind prairie grass covered in diamonds and a white dusting of snow lightly covering barn roofs and streets. For me it wasn’t bad, really rather a nice break. No power outages like last year, no scrambling for propane or jugs of water. This storm gave me the opportunity to work on recipes and think about the spring to come.

Winter is a fine time to take advantage of all the different varieties of squash available like Spaghetti, Butternut, and when you can find it - Hubbard. And of course all the other squash. What a treat!

Spaghetti Squash is by far one of my most favorite of the cultivar. My favorite way to prepare it is not an elaborate replacement for real spaghetti but simply roasted with a really nice olive oil and a tiny bit of salt and pepper. The other night I served it with brown rice that was laced with nuts. Next to a big salad, it was a wonderful meal.

I’ve been told that many people will avoid squash because they’re not comfortable with preparing it. I’ll share with you how I prepare it. It’s simple and easy and leaves no excuses not to indulge yourself!

This preparation method works for any squash including Hubbard and Butternut.
Here are directions for Spaghetti Squash:

• Pre heat your oven to 350 degrees.
• (First of all, let’s recognize it’s an awkward shape to work with so make sure your cutting board is stable and securely placed.)
• Start by carefully cutting both ends off.
• Place the cut squash up right so it can stand on its own on the cut you’ve made.
• Carefully, cut it in half.
• Scoop out the seeds. I scoop the seeds out with an ice cream scoop and throw them in the compost pile. (I once had the best spaghetti squash growing out of my compost pile!)
• Now place the squash skin side down in a baking dish that will fit both sides. Drizzle each side lightly with a nice olive oil, and give a light sprinkling of salt and pepper.
• Pour enough water to cover about ¼ inch of the bottom of the baking dish.
• Cover tightly with foil and bake for 45 minutes to an hour. Be careful when removing the foil because steam will have built up.
• Let the squash cool slightly then scoop out the meat and serve.
  

A variety of different squashes become available late fall at the farmers market. That’s a great opportunity to try some heirloom varieties. You will be surprised at the uniqueness in flavor and the unique history as well. Squash preserves over winter so I recommend buying six or seven squashes in the fall and then find a cold place in your garage to store them. A card board box lined with newspaper works great for storing squash over winter and will allow you to have a wide variety to choose from throughout winter.
Enjoy!

Creamy Potato Soup

While driving home from a friend’s house last night I noticed a drastic drop in temperature. The thermometer that hangs on a little fence outside my front door read twenty eight degrees. Even with the cold it was a perfect Oklahoma winter evening. The crisp, clear night showed a sky overcome with bright stars. The chickens were all snuggled up in their coup while the goats silently watched me as made my rounds to each pen. My two Great Pyrenees trotted alongside me ready to jump into action if danger should present itself . Yesterday was a beautiful day and the rest of the week promises much of the same and to my utter amusement Thursday’s forecast is for seventy degrees. This is my dilemma.

In two weeks time the green house goes up and so starts the beginning of planting seeds, getting garden beds ready, ordering compost and preparing the farm to be the nurturing host to the expected twenty or so kids that will be popping out joyfully come early march. All this and I feel as though winter never really settled in. I suppose not having any major disasters helps. No power losses, cars in ditches, no ice for me to test out the cushioning seat of my Carrharts overalls :).

Of course, then there is the Marathon. The one I promised myself to run in April 2008. Making time to run has been a challenge for me. The cold is a good excuse not to run in the mornings, but in my particular situation I have afternoons - so really my challenge is what everyone else’s challenge is; making the time, putting it into my routine, and making it a habit so I don’t even have to think about the reasons not to run. Many years ago I ran a huge corporate restaurant in Seattle. It was ingrained in all of us managers that twenty one days of running makes a habit. That is all it takes is doing something twenty one days? Is that for real? I’ll run when I get home this afternoon and at least a long brisk walk on Thursday then a little run on Friday, then a nice walk on Saturday etc…..I’ll keep you posted on my progress.

This soup recipe is a must try. It’s hearty enough for a generous meal with a salad and bread. It hits the spot especially on the cold winter evenings we are having. The soup is thick like porridge, but silky and creamy.

We have gotten a couple of Chuckwagon Challenge recipes, and let me tell you - they are putting me to the test. But don’t be shy friends because I need more recipes. Send them my way!

Creamy Potato Soup

1 tablespoon olive oil
1 large onion, diced
6 cloves garlic, minced
3 ribs celery, diced
2 carrots, peeled, diced
1 tablespoon dried mustard
1 tablespoon dried dill weed
¼ teaspoon salt
¼ teaspoon pepper
6 white new potatoes
4 cups vegetable stock
½ tablespoon per serving of light sour cream (used for garnish)
Sauté onions until caramelized add minced garlic and brown, add celery, carrots and potatoes, mustard, dill, salt and pepper, mix well so mustard is incorporated. Add stock and let it simmer until potatoes can be mashed easily with a fork. Use a hand held blender to puree soup well. This will take about 45 minutes from start to finish. Serve with ½ tablespoon of light sour cream over the top. This soup freezes very well!

Serves: 6 Calories: 310 Protein: 7g Carbohydrates: 65g Total fat: 3g
Saturated fat: 0g Cholesterol: 0mg Fiber: 7g Sodium: 210mg

Seretean Wellness Center at Oklahoma State University
Chef: Lisa Becklund

Journal entry 6:00 am.

It's 50 degrees in this old farm house I live in, but it is probably 10 degrees warmer outside. What to do? Make a fire in the stove, the first fire of the season or open the windows (thank goodness for logic)? A fire it is!

Even though it's 6 am I’m thinking about what I’m going to eat for dinner. I’m craving fresh baked bread and a hearty soup. A bread warm out of the oven with rosemary, garlic and feta cheese baked in, something I can cuddle up with and get warm. I am also thinking of a hot, rich, brothy soup packed with vegetables that I could swim in. I need something that will be quick and easy but delicious enough to fill my craving and be substantial enough for dinner. I’ve got it!

Recipes of the Week

Hearty Vegetable soup -Serves 4
2 tablespoons olive oil
1 onion diced
4 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon of cumin
1/8 teaspoon of cinnamon
1/8 teaspoon rosemary
2 carrots, peeled and diced
2 ribs celery, sliced thin
2 red potatoes, diced
1 sweet potato, peeled and diced
12 ounce can of diced tomatoes
16 oz chicken or vegetable stock

In a medium pot, heat olive oil. Add onions and cook on medium until onions begin to turn golden brown, add the spices and the garlic. Let this cook until you can start smelling the garlic and the spices. What’s happening is the oil from the spices are staring to activate, this will give a better flavor than if you just added in later. Tricky! Add all of your vegetables, the can of diced tomatoes and the stock. Cook on medium high a nice simmer but try not to boil. Cover and let cook for about 20 minutes. The potatoes should be soft by then. Also, this is a great soup to freeze!

Simple Mini loaf with rosemary and garlic
Prep time is about 10 min, total rising time 45 minutes baking 15 minutes
1 ½ teaspoon active dry yeast
½ teaspoon honey
¾ cup warm water
In a small bowl combine and let yeast “bloom” (this means get foamy, it usually takes about 10 minutes). While you are waiting for the yeast mixture to bloom, in a large mixing bowl add:
½ cup whole wheat flour
2 cups all purpose flour
1/8 cup olive oil
1/8 red wine (the one you are drinking….yes pour it in!)
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
2 Tablespoons chopped feta cheese

After the yeast has done its thing add it to the flour mixture, combine first with a spatula or wooden spoon and use your hands to work the dough. Dump it out onto a clean work surface so you can really get into it. The end result you are looking for is a smooth, soft as a baby’s butt, perfect little ball. Really this takes about 2-3 minutes of wrist forearm work out. (it all counts, OK!) After you have this perfect little dough ball, place it in a bowl that you have “kissed” with olive oil. (this means the oil is rubbed on the bowl preventing the rising dough to stick). Now the dough is in the bowl, rising in a warm place and you are free to do something else for about 30 minutes.