Corn in the Crock

 Today is the third day I've used my crockpot to make dinner a painless task, and I don't see myself stopping anytime soon!

 Whether I'm throwing asparagus in there with a drop of oil and some sliced peppers, or cooking potatoes, green beans, lemon, zucchini and wine into an easy stew that makes its own sauce, I'm happy to have a way to cook a main dish vegetable that doesn't make my kitchen hot. It's early May, but our temps here in Buffalo, NY have climbed into the high 80's already, and that makes me lose all interest in the stove. But now that I'm in slow-cooker mode, the ideas for more fuss-free, veg-centric dishes just keep coming, and that keeps me interested in cooking, and eating, well.

 When I cooked asparagus yesterday, I had thought at first of just letting it roast awhile, and then making a salad and putting the roast veg on top. As the day wore down, I no longer felt like making a salad, but what about throwing some red pepper chunks in with the asparagus just long enough to soften a little? Then, at the last minute, I stirred in several cups of baby spinach leaves, which made a tasty blend. I'd seasoned the whole with celery salt (I have a weakness for that stuff), and some orange peel, but you could use rosemary and fennel, fennel and lemon, thyme and garlic, or any combo you like. Put it right in with the asparagus, so that you can use less and have it infuse the vegetables with flavor as they slowly cook. Put it on high for two hours, checking in after an hour, or on low for several hours. I like mine just done, barely cooked, but you can make it as tender as you like.

 The day before, I was just in a green veg mode, so first I had to use my fresh green beans, then chunked zuke. I parboiled some potatoes, as I hadn't thought to put them in first, as would have been the smart way; but I added lemon wedges, salt and fennel with the beans, a splash of wine when the potatoes went in, and by the time it was all cooked to the right tenderness, that salty lemon and wine had melded with the potato to make a creamy lemon sauce that we were happy to sop up with some French bread. The next time round, I may add artichoke hearts and garbanzos to the mix.


 Today I'm putting corn on the cob into the same crock (washing the insert every night makes it easier to think about cooking the night morning!) and I think I'll use my favorite flavor duo from last year's corn feasts-- orange peel and basil, with a tsp of oil in the pot. You just pile it all in there, add a tiny splash of water or broth, and cook on high for a couple of hours, or on low for four-five, though when I make straight-up veg in the crock, I like to start it on high no matter what, turning to low for longer cooking after the first 25 minutes. The best part is, no stirring is required. You can turn and rearrange the cobs if you like, but it isn't critical as they'll cook through no matter what, given enough time; and they'll be juicy, not soggy, bursting with intense flavor from your seasonings. They won't need salt or butter, either. With a green salad and veggie burgers plus corn, we'll be living the good life tonight.

   I don't know, yet, what vegetable blend will be cooking tomorrow, but I'm pretty sure, it's going to be made in the slow-cooker.


  Peace, Mari

Turning Over New Leaves

 One thing everyone knows, nowadays, is that we can all benefit, both health-wise and taste-wise, from eating more veg. But knowing that isn't the same as knowing how; recipes that are seriously fortified with veg can be expensive, or unseasonal, or just too damn much work for some of us. I say this after 18+ years as a vegetarian cook, and one who passionately loved vegetables before that change occurred. I'm also a person on a budget, and a person that doesn't have four hours to prepare a daily six course meal just because I don't consume animals.

 The key, for me, has not been in finding the right recipes, but in learning how to add more vegetables to any, and every, recipe I can. I started doing this as I soon as I left my mother's home and kitchen, and I've never stopped. Here are my basic, everyday ways:

 Add an extra veg at the beginning of preparation:

 Making a green salad? Against the background of mixed lettuces and whatever else, try a few handfuls of raw zucchini or crookneck squash, finely diced, and a handful of chopped dried fruit as well, such as apricots, craisins, or apples, dried or fresh. These two additions go well with most dressings and a wide spectrum of standard salad toppings. When you're done, throw in a handful of chopped nuts, to boot. Or cook some pepper strips, carrot strips or zuke on a hot, dry griddle till the vegetables brown and soften a little. The combo of crisp greens and slightly wilted veg is always a winner.

 If you're sauteeing or sweating aromatics such as onion and garlic to begin a soup, stew or skillet dish, add in some thinly sliced carrots or peppers there, too. If you've already got 'em, add in tomato or mushroom, or slivered green beans. If the recipe doesn't call for garlic, or onion, add some anyway.

Add an extra veg in the middle stages of prep:

 Say you're making a batch of soup or a casserole-- go beyond what's called for, and throw in one extra thing, be it a couple handfuls of frozen edamame in the stew or a layer of sauteed peppers, greens or okra mixed into your mac-n-cheese. Substitute two lightly cooked vegetables any place you'd normally use just one to stand in for an animal product: when I make Giada D.'s stellar manicotti, I use sauteed mushrooms and red pepper instead of beef, and it's divine.

(above, a bubbling veg stew I just keep adding more vegetables to-- the zuke chunks were last)

Never let a grain or side go unadorned:

Making a batch of corn muffins? Add 1/2 C thawed frozen corn, along with some fresh dill or cilantro if you have it, to the batter. It adds moisture, sweet flavor, and welcome texture. Add a little grated sweet potato or parnsip to that zucchini cake, for that matter.

 Throw diced tomatoes, thawed peas, a cup of cooked pinto beans, or chunks of bell pepper into rice, barley, quinoa or wheat berries while they cook. They bring their own moisture to the process, so generally, no adjustment is needed to the water ratio.

 Even if you're eating the side with a veggie-filled stew, another veg will make it more interesting. I do this with potatoes as well, and if you think plain potatoes in cream and a dab of butter is good, you should try it with peas and spinach added, or with chunks of zuke thrown into the boiling water a moment before you drain the potatoes. In this case, I add some mint and dill as well, or oregano.  Put zucchini strips into the water of the pasta just before you drain that-- it's enough to cook it perfectly, and the sauce doesn't get watery.

Add an extra veg at the end of cooking:

 Last minute additions make for inspired eating, whether it's a slice of raw onion popped into a salad, or adding interest to a cooked soup or stew, a handful of sliced kale stirred into a taco topping just before serving, or a salsa of fresh peppers and fruit to eat with those muffins.

 Put a layer of chopped tomatoes under the crumb crust of that veg-filled mac-n-cheese, or that layered eggplant casserole; marinate some frozen corn and use it to top your sandwich filling; grate raw carrot or beet onto a portobello steak or a tofu stir-fry. Toss olives or raw tomatoes into red sauce at the last minute. Throw ripped fresh spinach into everything, including the greased pan you're about to fry that cage-free egg in. It's better that way.

 It gets to be a habit, after a short while. And it frees up your ideas of what stew, tacos, pizza, sauce, mashes, and classic soups should include... which means you'll be less bound by old ways of cooking, in the future.  

 Now you know my ways-- what are yours? Are you trying to eat more vegetables, too, and if so-- what vegetables are you using? I've mentioned the same five or six here; maybe you have a different set of go-tos, and I'd love to hear about them.

 Peace, Mari

Missing my old FM

Farmer's Market, that is. Today, and yes it later in the month than we would like, is the first day of Kenmore Village Farmer's Market.

And I am too sick to go! It's a small, friendly market with several farmers providing good basic veg and fruit and a few rarer items, such as last year's elderberries. The other vendors range from people selling flowers and herbs to Koop's Hot Sauce to local honey, syrup and jellies to handmade Nigerian jewelry and carved utensils to delicious baked goods and New Day Coffee Roaster's fresh roasted beans in a wealth of flavors.

In other words, it's wonderful. The bounty shown above is half of what I brought home one weekend last August, for about 20 bucks. Yeah, half.

The Market is open on the Village Commons at the intersection of Delaware Rd. and Delaware Ave. every Saturday, rain or shine, from 8am to 12:30 pm, until November. Go and get some real veg-- it makes all the difference to your tastebuds, not to mention your budget, and our environment.
Good stuff all around-- hope to see you there next week. I'll be the one in the black dress with a streak of violet in her hair and full bags of veg weighing her down.

Peace, Mari