Dragonfly Home Recipes

Recipes, Photography, Musings

Month: August 2014 (page 1 of 2)

Green Gazpacho and the Goodness of Green

green tomatoesEvery year, I look forward to making gazpacho.  It is the perfect summer soup–refreshing and so healthy!  The recipe I posted below is based on a recipe from Mollie Katzen’s “The Enchanted Broccoli Forest.”  Most of my recipes on this blog are modified and substituted so much over the years to fit my tastes that they have become my own recipes.  But this recipe has very little changes from the original, so I feel I should give Mollie Katzen credit for creating such a delicious gazpacho recipe. green vegetables It becomes such a lovely shade of green and has so many wonderful green vegetables and herbs in it, that I can feel the good energy going through my body as I am eating this soup.  Green food is so cleansing and life-giving.  It brings to mind a quote by Goethe:  “All theory, dear friends, is gray, but the golden tree of life springs ever green.”  And summer is the best time to eat green vegetables that are fresh and full of vitamins and minerals. Another reason I want to share this recipe is that just recently two of my friends have mentioned that their tomatoes are not ripening as quickly as usual this year. green vegetables in blender This gazpacho is a great way to use green tomatoes.  I have made this recipe with ripe, red tomatoes as well, and it tastes just as great. The only difference is that the color is not as beautiful as the green–it becomes more of a dull orange. But if you only have ripe tomatoes, it is still delicious!  Also, I love the effect of the avocado in this recipe.  It gives the soup a creamy richness that some gazpacho recipes do not have. If you are looking for a way to use your tomatoes and want to give your body some great green energy, try this green gazpacho.

green gazpacho 4

 

 

 

Recipe for Green Gazpacho

Green Gazpacho

  • Time: 15-20 minutes, plus time to chill
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Ingredients:

  • 3 green tomatoes, cored and chopped
  • 1 medium green pepper, chopped
  • 1 medium cucumber, peeled, seeded, and chopped
  • a handful of parsley
  • a handful of cilantro
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 medium avocado, peeled, pitted, and diced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 cup cold water
  • black pepper to taste

Directions:

Combine everything in a large bowl, and stir together.  Pour the ingredients from bowl bit by bit into a blender or food processor, and blend until quite smooth.  Transfer to a container with a lid and chill until soup is very cold. Serve with tortilla chips and sour cream.  Eat as a light meal or use as a side dish to a summer meal.  Enjoy!

This recipe is adapted from Mollie Katzen’s “The Enchanted Broccoli Forest.”

Green Bean and Tempeh Potato Salad

potatoes Potato salads are a staple in our house during the summer months.  Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals.  I especially like the potatoes that we grow ourselves or buy from a farmers market.  Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best.  I have been on a quest for good potato salad recipes this summer.  The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh.  It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes.  Tempeh is a food I am trying to incorporate in more of our meals.  It  is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms.  It is high in protein and fiber.  The fact that it is fermented makes it easier to digest.  It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States.  green beansThe green beans in the salad add color and more vitamins and minerals.  With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste.  This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.

potato salad in bowl 2

 

Recipe for Green Bean and Tempeh Potato Salad

Green Bean and Tempeh Potato Salad

  • Servings: 4-6
  • Time: 20-30 minutes
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Ingredients:

  • 1  8-ounce package of tempeh, cubed
  • 2 1/2 pounds potatoes (any kind), unpeeled and cubed
  • 1 cup green beans, washed, with ends snapped off, and chopped
  • 2/3 cup rice vinegar
  • 1/3 cup olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup maple syrup
  • 5 green onions, finely chopped
  • parsley to garnish
  • 2 Tablespoons olive oil for the pan

Directions:

Fill a large pot with salted water.  Place cubed potatoes in the pot.  Bring to a boil, then reduce heat to simmer.  Simmer gently for about 12 minutes, or until potatoes are tender when pierced with a fork.  Add the green beans to the pot with the potatoes about the last three-to-five minutes of cooking time, just long enough to make the beans crispy-tender, but not mushy.  (You could also simmer the beans in a separate pot if you wish.)  Drain the potatoes and beans.

While potatoes are simmering, pour 2 tablespoons of olive oil into a skillet.  Heat to medium.  Place the tempeh in the skillet and lightly brown it, stirring often, for about 5-7 minutes.

In a large bowl, whisk together the vinegar, oil, mustard, and maple syrup.  Add the tempeh, potatoes, and green beans.  Gently stir until everything is combined.  Salt and pepper to taste.  Top with a tablespoon or two of chopped fresh parsley.  Enjoy!

 

 

Feta-Parmesan Frittata

frittata in skilletWe have some good friends (who also happen to be neighbors), and they are raising ten hens.  I get our eggs primarily from them, and these eggs are some of the best eggs I have ever tasted.  The eggs are fresh, and I know they are free-range chickens, because I see the hens wandering all over their grassy yard, energetically pecking at the ground and eating all the natural things chickens love to eat.  Since these eggs are a great source of protein and omega-3 fatty acids, I like to find ways to use them to feed my family. eggs in bowl The frittata recipe I have posted below is very simple and basic, which at least for my family makes it kid-friendly.  The recipe is also quick and easy to make, which is a bonus on busy days.  All you need are eggs, Parmesan and feta cheese, a little olive oil for the pan, and some fresh chives, if you like chives.  Or if you are aiming to please different tastes, as I was this morning, you can put chives on just half of the frittata.  This time of year, a frittata tastes delicious with fresh, juicy, ripe tomato slices on the side.  And if you have some frittata left over, it also tastes good cold between a couple of slices of bread and tomato.  There are countless ways to add vegetables and more herbs to frittatas, but for this recipe I have kept it simple, and sometimes that is the best.

frittata on plate 2frittata with chives on plate

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