Archive for the ‘Side Dishes’ Category

I’ve got the perfect salad combo for you to bring to all those summer bbq’s this year.  My Tomato Basil Couscous is not only healthy, but nutritious as well.  Head out to a local market today to pick up all your ingredients!

Read Full Post »

Radishes are overlooked often at market because folks simply know one way to eat them- sliced in salads, but today I’ve got a recipe for braised radishes.

Did you know that radishes are rich in folic acid and Vitamin C . These nutrients make it a very effective cancer-fighting food. It is said that radish is effective in fighting oral cancer, colon cancer and intestinal cancer as well as kidney and stomach cancers.  More reason to stock up on this nutritious vegetable at your next shopping trip to the market.

Easy Braised Radishes
2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above root, sliced in half
3 tablespoons unsalted butter
2 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the radishes in a large skillet and add just enough cold water to cover, about 1  1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.

If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

So the next time you take a stroll through a farmers market, pick up an extra bunch of radishes for a powerful nutritious punch!  I’m Lane McConnell, The Market Lady, taste the freshness and visit a farmers market today.

Read Full Post »

The Market Lady, Lane McConnell, will visit the Webb City Farmers Market in Webb City, Mo., Tuesday, May 15, 2012. The Market Lady and video crew will begin at 11 a.m., with two cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“The market will offer consumers a great event on Tuesday,” said Market Master Eileen Nichols.  “We hope that customers will come out to the market and bring their families to watch The Market Lady cooking demonstrations and take part in the market.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Webb City Farmers Market on May 15 to meet the Market Lady.

Tomato, Basil and Couscous Salad
2 1/4 cups canned chicken broth
1 10-ounce box couscous
1 cup chopped green onions
1 cup diced seeded tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Cheese curds or feta for garnish

Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. Garnish with cherry tomatoes and cheese.

Read Full Post »

Dijon Salad Dressing

Make Your Own Dressing

Salads are one of my favorite meals.  There are so many ways to jazz up a salad, either with a dressing, fruit or adding a protein.

One of the top New Year’s Resolutions is always to loose weight, so I thought that this recipe would fit nicely into many folk’s meal plans for 2012.  Maybe you are on a full-fledged diet and exercise routine or just eating a few more salads each week, this dressing is a perfect addition to your recipe box.

The recipe comes from my friend Marissa, who brought a delicious Spinach Salad to a dinner party recently.  She had been experimenting with dressings and had came up with a perfect combo.  (I love having friends that cook!)

Try adding this dressing to a spinach salad and add chopped eggs, mushrooms, blue cheese and some crumbled bacon.

Special Dressing
3 T. chopped onion
2/3 cup white sugar
1 tsp. salt
1 cup olive oil
1/3 cup cider vinegar
1/2 tsp. ground black pepper
1 tsp. celery seed
1 T. prepared Dijon-Style Mustard

Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.

Read Full Post »

Creamed Turnips

Yesterday I made a visit to the Uhlmann farm, just down the road from my parent’s home.  Steve and Debbie Uhlmann have been long-time friends of my family and I grew up with their children.

Debbie comes from a family of split white oak basket makers that dates back more than 60 years and Steve’s family have farmed their homestead since 1888.  Talk about some major history- the Uhlmann family are also well known for hardwork and good country cooking in Douglas County.  Which brings me to why I stopped in about lunch time to visit with Debbie.

I am working on a couple cooking articles and Debbie was my subject, plus she hadn’t seen my son in quite awhile and asked me to bring him with me.

She was preparing Cranberry Tea, a Cheese Ball and Creamed Turnips.  Now, I’m not a really big fan of turnips.  I’ve found them hard to prepare and if you don’t do it just right, they turn out bitter.  But, saying that, I love a good turnip recipe.

It was fitting that Debbie made this recipe because mom and I had taken my son down to the corral to feed the steers and dig up some turnips from the garden for me to take home earlier in the morning- so I was in need of a new recipe.

Debbie provided we with this advice in cooking turnips- never overcook them or they will have a very strong taste and become bitter.  If you have to reheat them, do it slowly and do not cook them more.  She says you want them to still be “tender crisp” when ready to eat.

Here is Debbie’s Creamed Turnip recipe that would make an excellent side dish on your Thanksgiving table.

Creamed Turnips
4 cups turnips, peeled and chopped (about ½ inch)
Cover turnips with water in medium saucepan and bring to boil.  Simmer for 7 minutes or until tender crisp- do not overcook.  Pour out water, cover and set aside.

¼ cup butter
1/3 cup flour
2-2 ½ cups milk
¾ tsp. salt
1/4 tsp. pepper
Pinch of sugar (optional)

Melt butter in pan or skillet, add flour and mix well.  Add 2 cups of the milk and stir constantly until it thickens and comes to a full boil.  Cook 1 minute, and then add salt, pepper and sugar.  Add extra milk if it’s too thick; mixture should be a bit thicker than gravy.  Stir into turnips and enjoy!  This recipe is from my mom, Helen Davis, but she never measured anything and it always turned out great.

Read Full Post »

Even though the summer harvest is complete, there are many ways to eat locally grown this fall and winter.  The Market Lady, Lane McConnell, will display how easy cooking seasonally can be, even in the winter.  McConnell will present three cooking demonstrations at the Springfield Food Day Celebration on Oct. 22, in the Wilhoit Plaza parking lot, on the corners of Elm and Jefferson, from 10 am to 6 pm.

“I am so excited to be involved with this event,” said McConnell.  “The event will help provide much needed assistance for the Ozarks Food Harvest and provide an educational experience for consumers and children to learn more about healthy eating and living through local foods.”

Springfield Food Day Celebration (SFDC) will have a beer garden, live music, kids activities, lots of things for families, free food sampling opportunities, exhibitor booths and other fun festivities.

Recipes that The Market Lady will prepare include Roasted Parsnips, an Apple and Walnut Salad and a Curried Squash Soup, all perfect for the season. All recipes will include local ingredients from area farmers in the region. Be sure and stop by The Market Lady’s booth to indulge in free samples after each cooking demonstration.

Below find the recipes  that The Market Lady will prepare this Saturday at the Springfield Food Day Celebration.

Roasted Parsnips
1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced.

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Curried Winter Squash Soup
1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash, roasted
Olive oil
1 teaspoon butter
1 large yellow onion, chopped
2 teaspoons yellow curry powder
1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
A dash of ground cumin
1 Tbsp minced fresh ginger
4 cups chicken stock
1 teaspoon salt
1/2 cup sour cream (can substitute plain yogurt)
1/4 cup chopped fresh cilantro (can substitute parsley)

Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.

Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.

Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

Read Full Post »

Here is one of my favorite recipes that I prepared at the Camdenton Farmers Market in August – this dish was a crowd pleaser.

I start with small patty pan squash, I like cooking with the vegetables that are still young and immature because they are tender and have less seeds.  Then using my mother’s batter I coat the squash in an egg wash and then a cornmeal batter and deep fry to golden perfection!

You can also use this batter on eggplant, zucchini and a variety of other vegetables.

Read Full Post »

The soup that will warm your soul

When the leaves begin to turn shades of rust, orange and yellow I get inspired by one simple dish that can always be turned out in a short time in my kitchen.

Tomato Bisque is a perfect combination of local tomatoes, onion, basil and some freshly chopped chives from my herb garden.  And, don’t fret – local tomatoes can still be found at local markets and if you are lucky some growers also grow hydroponic tomatoes.

This is a recipe that will become one of your favorites this fall – I assure you!

Tomato Bisque
1 med onion-thinly sliced
1 tablespoon butter
4 large tomatoes, stewed in Italian seasonings
1 bay leaf
1 heaping tablespoon brown sugar
1 teaspoon dried basil
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 cups half-and-half
1 cup milk
2 tablespoons chopped chives
Croutons and Parmesan Cheese for garnish

In heavy saucepan, sauté the onion in butter for 5 minutes.  Add tomato, bay leaf, brown sugar, basil, cloves, salt and pepper. Simmer, stirring occasionally for about 25 minutes.Remove bay leaves and cloves. Puree rest. Strain if you want a very smooth soup. (I like the little pieces of tomato) Add cream, milk and heat well, do not scald.

Serve sprinkle with Parmesan cheese and croutons.

Stewed tomatoes you ask?  Here is a simple way to stew and can your own tomatoes.

Read Full Post »

Looking for an easy kabob recipe incorporating fresh products from the farmers market – The Market Lady has you covered!  Here is our video from the Marshfield Farmers Market visit.

Read Full Post »

One of my favorite ways to enjoy zucchini is making this Zucchini Fritters recipe- easy and not to mention tasty!  We filmed this video at the Neosho Farmers Market and this recipe has become a favorite of readers.  I hope you find it as delicious as my family does.

Zucchini Fritters from the Market
2 medium sized, coarsely grated
Kosher salt and pepper to taste
2 scallions, finely chopped
1 clove of garlic, minced
1 tsp. lemon juice
1/2 cup olive oil
1 large egg
1/2 cup all-purpose flour
Sour cream

Heat oil in large skillet over medium heat.  Salt the zucchini with about 1 teaspoon of salt. Remove excess moisture by squeezing the liquid with paper towels.  Whisk egg in a large bowl; add the zucchini, flour, scallions, garlic, lemon juice and 1/4 teaspoon of pepper. Mix to combine well.

TIP: zucchini is a popular summer squash that are usually picked when under 20 cm in length, when the seeds are still soft and immature. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Its flowers can be eaten stuffed and are a delicacy when deep fried.

Cook fritters in two batches, by dropping five mounds of about 2 T. of batter.  Flatten the fritters.  Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream on the side.

Read Full Post »

Older Posts »