Travel Eats

Entries in beans (2)


Great Balls of Fiber

If you haven't been to the website, spend a minute/2-3 hours there and see what they have to offer--searchable recipe index, contests for home cooks, a cookbook contest and much, much more.  I was attracted by this meatless "meatball" recipe.  Primarily because it called for cooked quinoa and I had a bunch of that stuff laying around, but also because it called for cauliflower.

                                               Hello, beautiful! 

As a bonus, it gave me the opportunity to use my new ice cream/meatball scoop....

                               Perfect balls.  Every time.

If you have a New Year's resolution to eat a bit healthier or just want a colon that is clean as a whistle, this recipe is for you.  The meatless balls are a lot like falafel but without the frying.

Their crispy exterior is the result of baking at 350F for about 30 minutes.  The insides remain tender and fluffy.  The cauliflower is poached in some broth with spinach and pureed last minute with some lemon juice to form the soup base.  The only substitution I made was using mizithra instead of feta to top the dish--you could omit the cheese/use vegetable broth/egg replacer and the dish would be vegan.

 Sophie enjoyed this even after realizing it contained beans.  Two thumbs up!


A Hunk of Salt Pork

 Desperately finishing all the produce in the fridge before our trip...Plus providing our weekly Wednesday lunch.  Involved some salt pork.  This stuff keeps forever.  I guess that's why they ate a lot of it in the pioneer days.  I felt a little like Laura Ingalls Wilder hacking off a slice to render for my cream peas. Cream Peas and Salt Pork

2 cups fresh cream peas, rinsed and picked over

2 small red jalapenos, ribs/seeds removed, finely diced

1 small onion, finely diced

4 cloves garlic, smashed

2-3 slices salt pork or bacon, cut into 1/2" dice

In a heavy pan over medium heat saute the diced pork until fat is rendered.  Add garlic, jalapenos, and onions and saute until translucent.  Add cream peas and ~ 2 cups water and bring to boil.  Reduce heat to simmer and cover.  Cook, tasting until done--about 45 min to one hour.  Salt and pepper to taste.

 Ok.  I admit it.  I bought more produce the weekend before the trip....just a few ears of corn and a basket of cherry tomatoes.  And some peaches.  But we ate them all.  The peaches will be starring in  another post.

Fresh corn and cherry tomato salad

4 ears fresh, sweet corn--kernels removed

1 pint cherry tomatoes

juice of two key limes

handful of small basil leaves

1/2 tsp smoked paprika

salt to taste

olive oil

Combine all ingredients, drizzle with a little olive oil and toss.

The smoked paprika really makes this salad pop.

 Healthy lunch, empty fridge, happy Ginny.