Pickled Green Beans

The CSA we joined this year has enabled us so many delicious fresh vegetables. As I see the morning temps begin to drop, I am reminded fresh vegetable season is drawing to a close. In order to be able to enjoy them a little longer, I froze and picked as many of the vegies as I could. One of my favorites was the pickled beans. These are perfect on a salad or even better in a spicy Bloody Mary.



Pickled Green Beans
Adapted from several recipes on the internet

½ lb string beans, trimmed (or as much will fit in a medium-sized jar)
1 c white vinegar
1 c water
2 garlic cloves, smashed
1 T pickling spice
2 t sugar
½ t kosher salt
dash red pepper flakes
(Most of the original recipes called for dill weed. I didn't have any, so I just left it out)

1) Place string beans upright in a glass jar. Trim any ends that reach the top of the jar. Pack the jar tightly.

2) Combine all other ingredients in a microwave-safe bowl (or large measuring cup). Microwave for 90 seconds. Stir. Microwave for another 90 seconds.

3) Pour mixture into jar, leaving ½ inch of space at the top. After you pour in the brine, if the jar's not full, add water and vinegar until it is. Screw on the lid.

4) Let cool to room temperature. Shake to distribute seeds and spices. Refrigerate.

5) Beans are ready after four days, and will last a month in the fridge.

I am linking this to Tasty Tuesday!

Bobby Flay's Pickled Onions

A few weeks ago, my CSA included several sweet onions. Although onions have a good shelf life, I still didn't think I could use all of them before they went bad. Searching for things to make with them and being on a roll of pickling veggies, I ran across this recipe for pickled onions.

The reviews I read said these were pretty tart, so I cut back just a bit on the red wine vinegar. This recipe is easy, fun to make and perfect for burgers or salads.





Bobby Flay's Pickled Onions
2 large red onions, peeled and thinly sliced (I used sweet onions)
1 tablespoon olive oil
3 cups red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme
Garnish: 2 tablespoons finely chopped thyme

Directions

Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.

I am linking this to Foodie Friday and Full Plate Thursday.

Squash Pudding

A couple of weeks ago my CSA contained quite a bit of yellow squash. Although we enjoy yellow squash, we always eat it grilled or in a stir fry. In searching for a different way to prepare yellow squash, I found this recipe for Squash Pudding.

If you've never had squash pudding, give this recipe a try. You'll think you're eating a vanilla custard or pudding. Or if you're looking for a great recipe to get your children to eat veggies, this one is perfect. You'll never know the main ingredient is yellow squash.



Aunt Bea's Squash Pudding
Adapted from Sustainable Table

Ingredients:
6 medium yellow squash
1 egg, beaten well
3/4 cup milk or half and half
3 heaping tablespoons flour
1 tsp vanilla
1/2 cup brown sugar
1/4 cup granulated sugar
Nutmeg

Directions:
Peel and cube squash and boil until soft. Puree in the blender. Add milk, vanilla, sugars, flour and egg. Sprinkle with nutmeg. Bake at 350 degrees 30-45 minutes until set.

I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday and Sweet Tooth Friday.

Faux Mashed Potatoes

A number of years ago when the Atkins Diet first became popular, a couple of the restaurants where I ate lunch served these Faux Mashed Potatoes. I'd actually forgotten all about them until a few weeks ago when I was searching for recipes for the cauliflower I'd received in my CSA basket. These are so delicious and if you use your imagination, you may just think you're eating mashed potatoes!




Faux Mashed Potatoes

1/2 head of cauliflower, trimmed and cut into florets
2 tablespoons Cream Cheese
2 tablespoon Butter
Salt & Pepper
Chives

Steam the cauliflower for 15 minutes or until tender. Drain and shake to dry. Using a hand mixer, blend the cream cheese and butter. Add the cauliflower and blend until smooth. Salt and Pepper to taste. Sprinkle with freshly snipped chives.

I am linking this to Tuesday's at the Table, Tasty Tuesday's, Made From Scratch Tuesday's,