Food & Restaurants - Recipes & Food Articles
Our first Recipe submission is sent to us by Sheri Brazley of Chicago, Illinois
IT’S VEGGIE TIME!
Are you noticing the tsunami of fresh fruits and vegetables this time of year?
Autumn is fast approaching and with the change of season comes the “Harvest” also known as ‘Reaping What Has Been Sown”.
Farmers Markets citywide, are boasting about the many varieties of fresh vegetables, fruits and herbs. You can find everything from heirloom tomatoes to French shallots.
The Community gardens also offer an abundance of crops. Showcasing rows of greens, beans and even corn just to name a few.
In celebration of the Harvest here are two recipes for you veggie lovers. So whether you prefer to eat your vegetables of drink them Enjoy!
Super Easy Vegetable Soup
¼ cup olive oil
1 cup chopped onion
1 cup chopped green pepper
½ cup of chopped celery
½ cup of chopped carrots
1 quart of vegetable or chicken stock
1 ½ tsp salt
½ tsp freshly ground black pepper
1 fresh sprig of thyme leaves (chopped) or ¼ tsp dried thyme
2 bay leaves
2 cups of chopped cabbage
2 cups of chopped tomatoes
½ cup diced turnip or other root vegetable
2 cups of diced potatoes
- In a large pot sauté onion, green pepper, celery, and carrots. Season with salt and pepper.
- Add stock to pot and bring to a boil. Add cabbage, tomato and turnip. Return to boil. Reduce heat and simmer covered for 1 hour. Add the potato and simmer 30 minutes longer. Discard bay leaves before serving.
Tropical Fruit and Veggie Smoothie
1 cup Coconut water
1 cup pineapple chunks
1 cup grapes
1 banana
1 cup spinach, kale or favorite greens
Dash of cayenne pepper.
Ice
- Place Coconut water in blender first followed by other ingredients and process until smooth.
- Pour into glasses and serve. Garnish with fresh lime or fresh basil.
Here's another article from Sheri Brazley entitled "Beef Stock".
A trip down memory lane brought to mind one of my many childhood memories related to food, trips with my grandmother to the One Stop Grocers in the Bronzeville area of Chicago.
The One Stop Grocers boast southern treats such as neck bones, fresh greens and old school snacks like Pink Frosted cookies.
On a recent trip I purchased Beef Neck bones at a great price to make Mother's Super Easy Hearty Beef Stock. This stock can be used as a base for gravies, sauces, and soups.
Prepare the beef stock a day ahead and then use the meat from the neck bones to make a quick holiday appetizer. (Wee Wee's Empanadas)
Beef Stock
5# beef neck bones
1# carrots chopped
3 celery stalks chopped
2 onions chopped
2 bay leaves
1 28 oz can of crushed tomatoes
5 quarts of water
Place everything in a slow cooker on High and let cook 5-6 hours or until meat is falling of the bones. Let cool. Remove meat and vegetables. Strain the stock and put in a container. Refrigerate overnight.
Next day skim the layer of fat off the top and the stock is ready for use or can be frozen.
The cooled vegetables and beef can be chopped to be used in the Empanada recipe below.
Wee Wee's Empanadas
Beef and vegetables from the Stock Recipe
1 can of chili beans
2 Readymade rolled pie crusts
Egg white wash ( egg white + 2 tbsp water)
Preheat oven 375 degrees.
Chop beef and vegetables. Mix chopped beef and vegetables with chili beans. Set aside.
Unroll pie crusts and cut out 4" circles.
Brush each circle lightly with egg wash. Place a teaspoon of the filling in each circle and fold in half (moon shape). Crimp edges with fork. Brush tops with remaining egg wash. Bake on a sheet pan
10-15 minutes or until golden brown. Yield 2 dozen.
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Bon Appetit!
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