Hattie's Garden
Hattie's Garden
31341 Kendale Rd
Lewes, DE 19958
ph: 302-945-0350
hattie
Recipes and preparation ideas
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Sweet Potato Pie
Mix in order given:
1 1/2 c. cooked mashed sweet potatoes--Maybe a bit more...I like to really fill up my pie crust
1 c. sugar
2 egg yolks
pinch salt
1 tbsp. flour
1 lump melted butter
1 tsp. vanilla
1 tsp. lemon extract--or a bit of lemon juice
2 c. milk
1 large can evaporated milk (undiluted)--or cream
2 egg whites beaten stiff
Strain and pour into unbaked pie shells. (I do not strain this.)
Bake at 400 degrees until firm, about 35-40 minutes.
Makes two 9-inch pies--or cut the recipe in half for one.
I will admit I do not fuss with separating the eggs and whipping the egg whites and it still is a delicious pie! Use white sweet potatoes or the orange/red ones. Organically grown sweet potatoes are always so sweet by themselves that I never use all the sugar the recipe calls for!Arugula
Arugula is one of the most nutritious of salad greens, containing significant amounts of Beta-carotene, Vitamin C and Calcium. Arugula is a member of the mustard family, but with a mild spiciness rather than a bitter mustard taste.
Substitute Arugula in sandwiches for lettuce, use as an "herb" to flavor dishes, or eat as a main salad ingredient. Arugula goes combines well with citrus fruits, berries, avocado and other milder lettuces. It is delicious served with dressing made with balsamic vinegar.
Arugula Pesto Try Arugula instead of Basil for a nice pesto that can be used on a baked potato or over pasta.
Sauted Arugula Use the mature arugula and saute with garlic, red pepper flakes and raisins for a side dish or a base on which to place baked fish or chicken.Chicken with Goat Cheese and Arugula
1 lb of boned chicken breasts
4 ounces arugula
3 ounces soft goat cheese broken into small pieces
Olive oil
Salt and Pepper
Preheat oven to 425. Pound chicken so it is somewhat thin and season with salt and pepper. Lay flat and layer arugula and goat cheese. Roll up tightly and seal with toothpick. Brush with olive oil and brown in oven proof skillet for couple minutes. Transfer to oven and bake for 12 to 15 minutes. Slice crosswise and serve.Linguine with Arugula Pine Nuts and Parmesan Cheese
While cooking a pound of linguine, wilt arugula in olive oil in large skillet (30 seconds after heating the oil) and remove from heat. Drain linguine and toss with arugula. Add 1 cup freshly grated Parmesan cheese, salt and pepper. Sprinkle with pine nuts and serve.SOUPS
Vichyssoise (Cold Leek and Potato Soup)From Mastering the Art of French Cooking, Vol.1
3 cups peeled, sliced potatoes
3 cups sliced white of leeks
1 1/2 quarts white stock, chicken stock or broth
salt to taste
1/2 -1 cup heavy cream
salt and white pepper
2-3 T. minced chives
Simmer the vegetables in stock or broth for 40-50 minutes. Puree the soup with a blender, food processor or immersion blender. Stir in cream. Season to taste, over salting very slightly as salt loses flavor in a cold dish. Chill. Serve with minced chives.Carrot Dill Soup
Tablespoon or more of butter
Bunch of Carrots (sliced)
Medium onion (chopped)
3 cups of vegetable or chicken stock
1 tablespoon of chopped dill
Salt and Pepper
Saute carrots and onions in butter over medium heat. Then add stock. Cook 20 minutes. Add fresh dill and puree the mixture. Season with salt and pepper. Two large servings or four smaller servings. Very nice with with Old World Breads Ciabatta, as all soups are!Radish Green Soup
Don't throw out your radish greens. They can be transformed into a beautiful smooth green soup, with a hint of watercress flavor.
3 Tb butter
1 small chopped onion
4 cups loosely packed radish leaves
1 cup diced peeled potatoes
3 cups liquid (water, chicken stock)
Salt
1/4 cup cream (optional, or use milk)
Freshly ground pepper
Melt two tablespoons butter in a large saucepan, add onions cook until approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 2 or 3 minutes. Add liquid and potatoes and cook until potatoes are just soft. Puree finely in a food processor, or simply serve as is. Add cream/milk and more butter if desired, and salt and pepper to taste.Greens
Kale is nutritionally superior to most vegetables. It is rich in Vitamins A, C and in Calcium, although Arugula wins out over Kale in Calcium content! Kale is also high in protein and has a good supply of B Vitamins and other minerals.
Turnips are a good source of Vitamin C, potassium and calcium. Turnip greens are really nutritious as a source of Vitamins A, C and B complex and potassium, magnesium and calcium.
Mustard Greens We grow many different types of mustard greens. Mizuna is a mustard green--although a very mild one. They tend to be underappreciated as a vegetable, often because of a lack of knowledge about preparation. Mustard greens combine well with beans and sweet vegetables such as carrots, corn, sweet potatoes and leeks. They are wonderful added to soups. Mustard greens are high in vitamins and minerals and have plenty of fiber. Eat your greens.
How NOT to Cook your Greens
Leafy greens can taste terrible if you STEAM them. That's right, that healthy way of steaming vegetables just won't work with many of your greens, especially mustard greens. It tends to make them grey and bitter. The acid in the leaf actually destroys its own color when steamed. But, in a pot of water, the acid is diluted and the greens STAY green. Steaming also concentrates the bitterness of greens. When adding greens to dishes, Italians blanch the greens in a big pot of boiling water first to get rid of bitterness.
But, how to preserve nutrients? Sometimes, you may want to "Shallow-blanch." Use two cups of water for about a pound of greens. Bring the water to a boil FIRST, add the chopped greens, and cook from 3 to 10 minutes depending upon the type of green. A large skillet with tight-fitting lid lets you cook the greens fast, preserving nutrients, color and taste. Why boil the water first? There are enzymes in the vegetable that destroy vitamins and pigments at low temperatures of 120 to 160 degrees. These enzymes are neutralized by the very hot boiling water.
You won't need to do this with tender greens like Spinach, Mizuna, Swiss Chard, Beet Greens--even younger mustards and kales. And sometimes you'll just want to saute your greens. I frankly, usually just add greens to my soup toward the end of its cooking and don't bother to rinse out bitterness. The soup always seems to taste wonderful to me and the nutrients are all there as long as the soup is hot when I add them. But when I do want a quick vegetable for dinner, I often drop the greens into a small amount of boiling water instead of steaming them. My version of steaming without the steamer. Mustard/Turnip Greens and Toasted Walnuts
The walnuts bring out the earthy flavor of the greens and soften their bite. Boil greens 5 to 10 minutes in salted water and drain. Toast 1/2 cup of walnuts in large skillet over medium heat until fragrant...three or four minutes. Use about two tablespoons of olive oil in empty skillet and add greens, coating with the oil for about two minutes over medium heat. Add salt and pepper and stir in toasted walnuts..Serve...EASY!
Kale with Caramelized Onions and Balsamic Vinegar
Boil greens 5 to 10 minutes in salted water and drain. Slice one or two onions thinly and cook in large skillet over medium heat for 12-15 minutes in olive oil...being careful not to burn the olive oil. Sprinkle small amount of surgar to bring onions and cook a bit longer...turning heat down. Add the kale and mix all together, cooking for a couple of minutes. Add one or two teaspoons of balsamic vinegar and lots of pepper. Serve.Braised Pak Choi with Garlic
Garlic is a natural complement to the earthy flavor of pak choi. This dish is especially good with pork or fish. Using peanut oil, stir-fry cut-up pak choi stalks until slightly softened--only a couple of minutes. Add several cloves of garlic and stir-fry another couple minutes. Next add the pak choi leaves, about half cup of chicken or vegetable stock, salt and pepper. Simmer for a few minutes covered. Then uncover and turn heat up to steam off some of the liquid. Serve.Turnips with Greens and Raisins
Bunch of Turnips
half cup of raisins (or dried cranberries, or just a bit of honey)
One medium onion (chopped)
Butter and Olive Oil
Heat a tablespoon of butter and a tablespoon of oil in a large skillet. Add onion and cook about five minutes. Add chopped turnip roots, salt, stir and cover and cook on low for 5 minutes. Then remove the top, and turn up the heat a little, browning the turnips just a bit. Add wet chopped greens and raisins and cook another three or four minutes covered. Add a little more butter and serve.Curried Chick-Peas with Mustard Greens and Sweet Potato
Mustard Greens
Canola Oil or Olive Oil
2 medium chopped onions
2 cloves garlic
small amount of grate ginger
2 tsp. curry powder
One large can of chick peas or two small cans
1 large sweet potato cubed
Salt
Lemon and Yogurt (optional)
Saute onions for a few minutes and then add garlic and ginger for about 30 seconds. Stir in curry powder. Add chick peas, two cups of water, sweet potato and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Stir in the mustard greens and cook another 10 minutes.
Serve hot with lemon wedges and yogurt. Maybe some rice and some Old World Bread with butter and honey!Spicy Kale
A bunch of Kale, a couple of garlic cloves, olive oil and vegetable broth or chicken stock. Add kale to 2 quarts of boiling water. Simmer for 5 minutes. Drain. In the meantime, saute garlic in olive oil with some red pepper flakes. Mix in the drained kale and a small amount of chicken or vegetable broth. Simmer 5 minutes. (I often skip the last step, cook the kale a couple minutes longer and just toss with the garlic and oil.)Cilantro Parsley Butter
Cook some chopped fresh parsley and cilantro briefly in a little butter. Use on your breakfast eggs. Especially good on poached eggs and scrambled eggs. Don't forget to accompany with a cup of Rainbow Java Coffee and a slice of Old World Bread. Try Duck eggs with this too!
Hattie's Garden
31341 Kendale Rd
Lewes, DE 19958
ph: 302-945-0350
hattie
