Archive for November, 2010

Crockpot Greens and Beans

This greens and beans dish is a staple in our house over the fall and winter months because it uses up our “carefully”-frozen greens at the rate of a bunch a week.  I was inspired by Farmer Mike’s sausage, beans and greens recipe in a newsletter from years ago, and adapted it for the crockpot.  You can use any type of greens in this dish.

Crockpot Greens and Beans

  • 1 bunch fresh or frozen greens, any type (kale, swiss chard, collards, spinach, or bok choi tops)
  • 6 to 8 cloves garlic, minced
  • 2 to 3 cups water or broth
  • hot peppers or cayenne (optional)
  • sausage (optional)
  • 1 can white beans (cannellini beans work well)
  • cooked penne pasta
  • grated cheese

Place greens, garlic, water or broth, and optional hot peppers and sausage into crockpot.  Turn on high and cook for 5 hours.  Add beans 1/2 hour before done.  Serve in bowls over pasta and top with grated cheese.


Lentils, Anyone?

Are you trying to get more lentils in your life?  😉  Here’s an easy and inexpensive dish that can be seasoned according to your mood of the day:  Mexican, Italian, Indian, or whatever.  This is, once again, from one of my favorite books, The Complete Tightwad Gazette (or The Tightwad Gazette II) by Amy Dacyczyn.  I found the recipe online here.  (Remember that you can click on the photo to get a larger view.)

Next time I make this, I will add some bits of color such as diced red pepper or carrots.  I do like that this makes enough for leftovers, which I will have for lunch today, served in a whole-wheat tortilla wrap with a Mexican twist by adding some cumin while re-heating.

“The philosopher Diogenes was eating bread and lentils for supper. He was seen by the philosopher Aristippus, who lived comfortably by flattering the king. Said Aristippus, “If you would learn to be subservient to the king you would not have to live on lentils.” Said Diogenes, “Learn to live on lentils and you will not have to be subservient to the king.”

Butternut Squash Soup — A Multitude of Recipes

Since our CSA season is over, I have been visiting my local farm stand (which is open till Thanksgiving) to eek out the last veggies of the season, and of course the highlight now is winter squash in all varieties and colors.  I’d like to broaden my squash horizons, but am continually drawn to the familiar butternut squash.  So, since I stocked up on butternuts during last weekend’s visit, I’ve been exploring the many varieties of soup that can be made out of them.

The first soup I tried was Spicy Butternut Ginger Soup, from a library copy of a fairly new cookbook called Love Soup by Anna Thomas (pictured above).    This soup was more complex than I usually make, and I was able to use some potatoes and frozen parsley that I still had left from our farm.  (She also has a complete chapter on Green Soups, which will be most helpful in using up a lot of my frozen farm greens.)

Curried Butternut Squash Soup by Ellie Krieger has been a standard recipe of mine over the years, and I’m sure to make this before too long.  Below are many links to other squash recipes I’ve found online that look intriguing:

Butternut Squash Soup at  This looks nice and simple, and the nutmeg makes it a good choice for Thanksgiving-time.

Crockpot Butternut Squash Soup at  This is one for crockpot fans, and calls for even more of those holiday spices than the above recipe.

Coconut Curry Butternut Squash Soup at  The addition of coconut milk to this soup got me VERY interested.

Squash Soup by Alton Brown at  This recipe has you roasting the squash first.  It also calls for 4 ounces of heavy cream (whoooaaaa…..).

Try one of these and let me know how it turns out!

Fast, Easy, and Hearty Pizza Dough

Remember my Tortilla Pizza recipe post, during the heat of the summer?  Well, it’s time to break out a more hearty dough recipe,  using an idea from one of my favorite books, The Complete Tightwad Gazette (or The Tightwad Gazette II) by Amy Dacyczyn.  This dough is fast and super easy to make and requires no hand-kneading, but the catch is you need a food pr0cessor to follow the recipe exactly.  (I’m sure you could get by without one, though, by hand-kneading the dough.)

I’ve found the recipe online here for you to try.  Topping ideas are of course unlimited.  Tonight I even got to add garlic scapes that I had chopped and froze from the farm months ago.