Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Posts I like
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Baby arugula aftermath. Mountain Sweet Berry Farm @unsqgreenmarket
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Rosemary Porterhouse Steaks with Olive Mayo:Fresh rosemary gives these steaks serious flavor!
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Orange Shrimp Over Risotto
1 lb shrimp, peeled and deveined
8 cups chicken stock
1 shallot, minced
7 tbsp butter, divided
2 cups arborio rice
1/2... -
Long Island City through a glass of Brooklyn Greenmarket Wheat. (at Riverpark)
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beautifulpicturesofhealthyfood:
Asparagus Mint Slaw…RECIPE
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10 uses for Parmesan cheese rinds
Wait! Don’t throw the rinds away. There are many uses for this often-tossed cheese segment. -
those of you who know my garden sob story this year will understand how happy this makes me. #farmerbeckyvstheelements
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even more sunflower babies!
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Please join us in standing up for the protection of the Great Lakes, 21% of the world’s fresh surface...
This was the harvest this morning from our back yard. Yum! I went away for the weekend and this is what was growing when I got back yesterday. I picked all these berries, squash and shallots, along with a salad spinner full of baby kale, red lettuce and arugula. I like to use mini kiddy crafting scissors to cut the berries off the plant so I don’t tear at the stems and stress the plant. I’m going to use the baby squash and shallots in empanadas for dinner because I have lots of potatoes on the counter.
The strawberries and blueberries in this photo were so sweet and delicious! I didn’t make anything out of them, I just ate ‘em. It was pretty amazing to come home from a weekend trip and not have to go to the store for fresh food. Yum!
Strawberries like full sun, plenty of rich well drained soil and regular water and weekly or bi weekly organic fertilizer.
Stay tuned for a delicious Empanada recipe.
This is a blooming Artichoke in my garden. I love the way these look when they bloom. I always leave a few on each plant to bloom and set seed. Then I get lots of volunteer artichokes coming up all over the place in the winter. Artichokes are perennial where I live, and they grow easily from seed. And they are delicious! Grow them in cool temperatures, the bloom in the heat. Best plant ever.
Addicted to Crack Salad
I gave my Brother in Law a jar of this Miso Ginger Dressing and he said it was like Crack. This dressing is way better than Crack because it won’t leave you dying on the floor in a quivering mass of sadness, regret and heart failure. It also makes all of your vegetables taste amazing, Crack doesn’t do that. I digress.
In a bowl, grate a small nub of fresh ginger root, smash open one fresh garlic clove (you just leave it in the dressing, smashed open and whole, to flavor the dressing but not overpower it), 2 tblsp rice wine vinegar, 1 tblsp miso paste, 2 tblsp tahini paste, 3 tblsp honey or (1 tblsp sugar or brown sugar,) fresh ground black pepper (no additional salt is needed because the miso paste is very salty), a tiny amount of red pepper flakes (you can add more to taste on individual salad plates, this way it’s versatile for different palates) and 1 tblsp salad oil. Mix well and dissolve all lumps, except the lump of garlic. Serve on freshly chopped raw vegetables, I used red cabbage, garden kale, arugula, carrots, cucumbers and green onions. You could serve this with roasted sweet potatoes and cooked quinoa to make it into a full dinner instead of just a salad.
The dressing will store in the fridge for a couple weeks. Take the garlic clove out after a day so it doesn’t overpower the whole thing.
The kale in this salad is from our garden. We have 4 kinds of kale growing in our garden right now; Russian Red, Curly Purple, Curly Green, and Tuscan Lacinato Kale. I love Kale salad! Good thing it’s really good for me because I can’t stop eating it. The great thing about growing Kale is that it’s remarkably heat tolerant and sturdy, unlike softer lettuces and greens, which wither in the heat, get bitter and start to bolt. This stuff keeps right on growing from spring into summer, and is harvestable even during the hottest part of the day. Yum!
Palacinka
These Hungarian pancakes are so delicious. This is my version of a German / Hungarian pancake my Nana used to make. I made these using whole wheat and brown rice flour because I was out of all purpose flour. You can use any flour you have on hand to make these yummy crepes. The key is to get the batter very thin and spread it out thinly on the griddle once you pour them. They cook in about a minute and are super easy and soooo delicious.
In a blender: 1 cup milk, 2 tablespoons sugar, 1 cup sifted flour, 1/2 tsp salt, 1 tsp vanilla, 3 eggs, 1 tblps melted butter, melted coconut oil or any cooking oil. Blend until smooth. Pour 1/4 cup onto a hot griddle and gently spread out thinly, I used a pie spatula for that task and it worked great. Cook for one minute, flip and cook for an additional few seconds. Roll up with a little jelly or jam and cut up fresh fruit. Serve with powdered sugar and whipped cream, sour cream or yogurt. We used plain Greek Yogurt and it was very delicious. Yum
Sweet Potato and Roasted Chicken Tostadas
I made these tostadas for lunch from leftover roasted chicken and sweet potatoes. Holy crumbs! This was so fresh and delicious! I highly recommend this delicious take on leftovers.The sweet potato on the bottom of the tostada gives the whole dish a very nice savory sweetness, yum! You can easily make this vegetarian by eliminating the chicken, maybe swap it out for the black beans on the tostada.
Heat oven to 400.
Crisp organic corn tortillas on a cookie sheet in the oven with olive oil spray, or in a skillet with some oil.
Shred cooked chicken, season with salt, pepper, ancho chili powder, coriander powder, cumin, and smoked paprika.
Chop 1/2 of 1 small sweet or purple onion and mince some garlic, saute for a few minutes in a little olive oil, add the chicken and heat through until fragrant. Set aside.
Spread roasted sweet potato on the crisped tortillas, add the cooked chicken and aromatics. Place on a cooke sheet and add sime queso fresco, bake for a few minutes to heat through.
Top with shredded lettuce, chopped red peppers, chopped avocado, chopped purple onion, chopped tomatoes, chopped cilantro, a little queso fresco and hot sauce. Serve with a side of rice and beans and lemon wedges. mmmmmmmm.
pubaiseroug by pilllpat (agence eureka) on Flickr.
Grow Your Own Potato Salad
There’s nothing more delicious or fresher tasting than potato salad from your own homegrown potatoes. These waxy red fingerlings were so fresh and amazing, I can’t wait to plant more of them. They grow great in any container. I love growing them in containers instead of in the ground because I don’t have to have a big trench in my garden, and there’s no danger of putting a garden tool through a perfectly good potato when it’s time to harvest. The last photo here is the potatoes growing in my garden in a fabric pot. Here’s how I like to grow potatoes.
I either plant sprouted organic potatoes from my kitchen counter, or I buy the seed potatoes from Peaceful Valley Supply . I plant them in containers like these smart pots. The smart pots, or grow bags, are great for growing potatoes because potatoes grow in layers of soil and form on the roots. The more roots you have, the more potatoes you will eventually harvest. So farmers hill up the soil around the stems of the potato plants to create more roots. Foldable pots are great for this because when you plant them, you start all the way at the bottom of the bag with the sides folded down and plant the potatoes in a few inches of organic potting soil. This lets the sunlight get to them so they can grow strong and healthy. Once they start to grow and get several inches tall, it’s time to add more soil and “hill them up”. So just unfold the sides of the bag to make it taller, and add a few more inches of organic potting soil. You can do this a few times over the next several weeks, finishing top layer with a thick layer of straw. The straw will shade the potatoes and prevent any of them from turning green, which is toxic.
Grow bags make it easy once it’s time to harvest them too, because you just dump out the bag and find all your delicious taters! I can’t think of anything more fun than harvesting potatoes and root vegetables, it’s like digging for gold.
Happy Summer everybody! We grew the potatoes, salad greens, herbs and shallots in this delicious Nicoise style salad. It was so yummy! I made curried tuna salad to go with the potato salad, and a simple green salad with crispy flatbread crackers to scoop it all up. Yum!
Cook potatoes to desired doneness, I like mine a little al dente. Season with salt and pepper, minced shallot, fresh or dried dill and parsley, a squeeze of lemon juice, plain yogurt and a little mayo. You can also season with cayenne or Ancho chili powder if you like a little spicy kick. Garnish with sliced Olives.
The tuna recipe is similar: Drain tuna, add chopped shallot, minced celery, shredded carrot, a squeeze of lemon, a little curry powder, a few golden raisins, salt and pepper and a little mayo and plain yogurt.
Serve with washed salad greens dressed with lemon juice and olive oil.
Growing Organic Zucchini
Here’s a healthy zucchini plant growing in my friends garden. Zucchini is easy to grow. It likes warm weather and full sun. The large yellow flowers are edible, as well as the zucchini squash that form from the fertilized flowers.
Conventionally grown zucchini is one of the foods most likely to be GMO in the grocery store, so it’s a good idea to grow your own organic zucchini this summer.
I’ve grown this plant for many years. My main gardening tip for success is that the large leaves tend to be susceptible to fungal diseases. Water them early in the day so that the leaves can dry off. Try to not wet the leaves each time you water, just water the soil if possible. If you do see an outbreak of (usually powdery type) fungus on the leaves, just spray the plant with a milk + water solution, about 1/3 milk to 2/3 water. I planted these with organic compost and organic vegetable fertilizer.
The best thing about zucchini is that it can be harvested at any stage, from very very small with the flower still attached, to XL used for grating into zucchini breads and muffins.
An easy recipe for zucchini are these crispy zucchini rounds. Just coat sliced zucchini with scrambled egg wash, then dip it into bread crumbs mixed with grated parmesan cheese, seasoned with salt pepper and a little garlic powder and paprika. Spray with olive oil spray and bake at 400 for 20 minutes until crispy. Serve with your favorite creamy dressing or organic ketchup. Yum!
