Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘organic produce box’

Roasted Parsnips “Fries”

Posted by terrepruitt on August 26, 2019

It will not come as a surprise to many of you that I roasted parsnips. I mean, if you have read any of my recipes you know that I pretty much roast all my veggies. One way I do it is I cut them into strips and call them “fries”. I know, they are not fries as they are not fried, but they are so good and they kinda look like fries, I want to call them that. Sometimes a recipe is something you can use as an idea to make a dish of your own or it is just a guide because you have to figure things out a little bit with your particular oven or even with the specific produce you purchased. Not sure if you have ever thought of making parsnips “fries”, but let me tell you, they are sooooo good roasted. They are odd because they are slightly sweet yet they have a little (teeny-tiny) kick to them.

I have received them in the organic produce box where they were pretty small. And then also when they were larger. The key is to try to cut them to be the same size so they cook evenly. So as with all things they are different sizes so you will probably need to adjust the baking time to suit your desired crispness.

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3 parsnips
olive oil
Season salt

Cut the parsnips into “French fried sized” strips. Spread the “fries” out on a parchment-paper lined baking sheet. Sprinkle with olive oil and seasoned salt. Then turn the oven onto 450° F. Put the pan in the oven and bake for 12 minutes. Take the pan out of the oven, mix up the “fries” and sprinkle with more olive oil and season salt. Then put back in the oven for another 15 minutes.

Here is where you will need to decide if they are done or toss them on the pan and put them back in. Some of them may be done and some may not. Sometimes I remove the done ones (of whatever I am cooking) and put the rest back in the oven. You decide.

When they are done, just serve them with whatever dipping sauce you would like. We don’t dip them. We like them as they are.

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Do you like parsnips? How do you cook them?

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Posted in "Recipes", Food, Vegetables | Tagged: , , , | 7 Comments »

Delicious Things In Small Packages

Posted by terrepruitt on September 22, 2015

So last Friday I received an organic produce box.  And I was actually a little surprised because I thought I had selected what I wanted in it, but that must have been the box before.  So I ended up with some things I don’t know that I would have kept in the box.  You might remember I first signed up to receive an organic box of produce as a way to get “stuck” with fruits and vegetables that I would pass by in the store or at a Farmer’s Market.  If I don’t know what it is, I am not likely to buy it and try to deal with it.  But when it is delivered to me then I am “forced” to learn about it . . . .well, at least learn a way to cook it and/or (just) eat it.  This past week we received Kiwi Berries.  I have never heard of Kiwi Berries before.

Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueMy hubby had kindly left the produce box on the counter and I was able to snap a few pictures then put the produce away then go off to my Nia class on Friday.  I asked a couple of ladies if they had ever heard of them and they had not.  At that point I had not really had a chance to look at them or look them up.  It was receive and leave.  While we were talking I quickly looked it up because there were curious, too.  The pictures showed the Kiwi Berries sliced and they looked just like kiwis (the fruit, not the bird).

These berries actually look like kiwis, but much smaller and not hairy.  And when you cut them open they look exactly like kiwis.  They are great.  So much better . . . to me . . . . than kiwis.  With kiwis you have to peel them and sometimes that hairy stuff gets on the kiwi and . . . . I just don’t like it.  My husband says he doesn’t mind it.  Well, that could be that most of the time when I give him a kiwi I have already peeled it and sliced it.  I like to make it easy for him to eat while he is at work.  So I am the one dealing with hairy skin.

Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia TechniqueThe Kiwi berries taste like kiwis except to me, they were a little creamy.  I don’t think of kiwis as creamy, are they?  I don’t actually eat a lot of kiwis so perhaps they are and I missed it.  But the berries had a hint of creaminess to them.  They are totally cool because you can just wash them and then pop them in your mouth like grapes or any other small fruit.

Since they were such an easy to eat fruit, I didn’t even look to see any recipes or anything.  Once I saw the pictures of them looking like kiwis I figured you can just eat them as it and we did.

Wiki says:

“Actinidia arguta (hardy kiwi) is a perennial vine native to Japan, Korea, Northern China, and Russian Siberia. It produces a small fruit resembling the kiwifruit.

The fruit are referred to as Hardy kiwifruit, kiwi berry, arctic kiwi, baby kiwi, dessert kiwi, grape kiwi, northern kiwi, or cocktail kiwi and are edible, berry or grape-sized fruit similar to kiwifruit in taste and appearance . . . . Often sweeter than the kiwifruit, hardy kiwifruit can be eaten whole and need not be peeled.”

I am seeing sites that say the kiwi berries are a good source of vitamin C, fiber potassium, vitamin E, and magnesium.

They are like bite sized dessert.  If you like them, I am sure you can use them like you would use any berry or fruit; in a salad, as a topping for a pie, cake, or dish of ice cream or yogurt.  They can be pack in a lunch or eaten as a snack.  I am happy that I received something new to me in my produce box.  That is one reason why I started getting it.  But now that they allow us to pick what we want, I am not always being adventurous.  Sometimes I forget to check my order.  I am glad I forgot to check this week!

Have you ever heard of Kiwi Berries?  Have you ever had Kiwi Berries?  Do you like kiwis?

Posted in Food, Fruit | Tagged: , , , , , , , , , , | 6 Comments »

Watermelon Radish Salad

Posted by terrepruitt on February 10, 2015

My last post was about receiving the Watermelon Radishes in the organic produce box that we have delivered.  Well, I didn’t know what to do with them – remember, part of the reason why I get a box delivered is to experience new-to-me produce.  When I had glanced on the internet at what they were I saw a few things about “Pickling” them.  I hadn’t considered roasting them, as I think of them more like a radish — because they are — and I wouldn’t think to roasted a radish.  So I thought I would try throwing them in some vinegar and seeing what that would be like.  I didn’t do it the day I received them, but I did it the next day.  Although they were not going to be a part of Saturday’s dinner.  I was thinking we would have them Sunday.  So I didn’t think they would be soaking this long.  Here it is Tuesday and we still have not eaten them.  I tasted them so that I could post this.  I will serve them tonight with dinner.  They taste ok.  I am not getting a lot of THEIR flavor possibly because they set so long.  I only had a few pieces as I do want save them to have with dinner tonight.  Here is what I did to make the Watermelon Radish Salad.
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1 1/2 tbsp of SEASONED rice vinegar
3 tbsp of REGULAR rice vinegar
3/4 tsp sugar
1/2 tsp salt
dash of pepper
1 large Watermelon radish (a little smaller than a tennis ball)

Mix the ingredients in a bowl, except the radish.  Slice the radish as thin as you can.  Then put the slices in the bowl with the other ingredients.  Flip the bowl or stir the radishes every once in a while so that all of the slices are in the liquid at one time or another.

Let set for at least two hours.

Then eat as a snack or a side dish.

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I think next time I will add some onions and garlic.  In my quick research of them, I kept seeing the comment that they were “sweet” so I didn’t want to add garlic to that.  Also when I sliced them and tasted them they were really peppery so I didn’t want to add the onion.  But now that I have tasted the plain and simple way I will probably add some more flavor.  Perhaps so soy sauce to make it more like a cucumber salad?

So even though I usually roast my veggies, as I mentioned I hadn’t considered doing that but, my husband shared my post on Facebook and one of his friends did say he LOVED them roasted.  So I will probably try that.  We have two left and they are huge so I COULD probably do both.  Make another “salad” and roast one.  We will see.

My evening yoga class is on break this week so that means I will have extra time to cook this week so that just might work.

I do want to say that the smell coming from the radishes is NOT GOOD.  It is worse than soaking beans.  I am using my essential oil and candles remedy to battle the stench.

A lot of people commented on my husband’s post that they LOVE these radishes.  What about you?  Do you like watermelon radishes?

Posted in "Recipes", Food | Tagged: , , , , , , , , | Leave a Comment »

I Stuffed An Acorn Squash

Posted by terrepruitt on October 21, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAA few weeks ago I received an acorn squash in the produce box.  You know me, I would have just chopped it up and roasted it.  But I decided to roast it and stuff it.  Just like the pumpkin.  I had a friend visit the day I received it and when I told her that I was going to stuff it she asked me, “So you just eat the inside?”  Nope.  Once you roast it, the outside . . . the skin, cooks up to a tender edible state.  So we just eat it.  We did the same thing with the pumpkin.  It is actually difficult to believe until you do it.  Of course, once you cook it you can always opt NOT to eat the skin, but why not?  It becomes really tender.  So anyway, I used the same recipe as the stuffed pumpkin, so this post is kind of a repeat.  The sugar pumpkin was much larger than the acorn squash.  I wasn’t really sure how much of the mixture from the original recipe I was going to be able to use.  So I cut the recipe in half . . . sort of.

I used the original amount of mushrooms and sausage.  I wasn’t sure how it would cook up.  So I just went with what I knew (seven mushrooms and 1/4 pound of sausage).  At the point when the sausage and mushrooms were done cooking and mixed together, that is when I decided I only needed half of it.  So half of it went into the fridge for another meal before I added any of the other ingredients.  But I used the same amount of herbs . . . a little less cream and one less piece of bread.  The recipe below is the ADJUSTED one.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAStuffed Acorn Squash

1 1 pound Acorn Squash
some olive oil
salt
three mushrooms, thinly sliced
1/4 cup chopped onion
3 cloves garlic (minced)
1/8 pound sausage
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup cheese (small chunks)
2 tbsp ricotta
1 tbsp sherry
less than 1/4 cup heavy whipping cream
handful of spinach
three slices bread – toasted and cubed

Wash the squash since you are planning on eating the entire thing!  Cut the acorn squash in half.  Scoop out the seeds.  Rub a little oil in the acorn squash and on the outside, salt inside and out, then place the halves – cut side down – on some aluminum foil on a baking sheet.  Bake at 350° F for 45 minutes (check it after 20 minutes to see if you want to flip it over or not – up to you.  It depends on how cooked the edges are getting.) After the 45 minutes you want it to be cooked, but not cooked so much it can’t stand another 45 minutes to an hour in the oven).

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAHeat some olive oil in a pan with 1/2 of the chopped onion.  Once the onions are translucent put the mushrooms in the pan and cook them.  Sprinkle with salt.  As they are cooking mix in one clove of garlic.  Cook the sausage, either after the mushrooms are cooked or use a different pan.  If the sausage has a lot of grease drain it off before you add the sausage to the rest of the ingredients.

Mix the mushrooms and the sausage in a bowl.  Add the rosemary and thyme.  Mix in the remaining two cloves of garlic and the onions.  Mix in the cheese.  Mix in the sherry.  Pour a small amount of cream into each acorn half.  Then use more cream to moisten the rest of the ingredients.  As the list of ingredients state I used less than 1/4 cup.  I did not use the full 1/4 cup. Add the spinach and bread cubes last.  Mix it all carefully.

Spoon the mixture into the pumpkin.  I used the spoon to press the mixture down into each half.  I really pressed the ingredients in because I wanted it all to fit.  Then on my half I put most of the left-over-from-the-handful of spinach.

Put the squash in the oven for 45 minutes.  After about 20 minutes check on it.  The squash is done when you can gently pierce its side with a sharp object.  Check to verify the inside is cooked to your liking.  Since the mushrooms and the sausage are already cooked it is just a matter of it heating up, melting the cheese, and letting all the flavors blend.

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I served it with a green salad.  But we have salad pretty much every night.

This was good.  I liked it.  It was not as good as the Sugar Pumpkin, though.  My husband said it was as good, but I don’t think so.  I think the sugar pumpkin had a better flavor.  The pumpkin itself added to the dish.  The acorn squash tasted like squash.  Which is fine, I like squash, but it didn’t help kick this dish out of the park!

As I said, this is exactly like the stuffed pumpkin except it is an acorn squash.  But I did want to document the adjustments.  🙂

I am learning a lot of people don’t like winter squash.  Do you?  What type of winter squash do you like?  Have you ever cooked with a sugar pumpkin (besides making a pie)?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 2 Comments »

Guess What I Did With Delicata Squash

Posted by terrepruitt on November 20, 2012

Ha, ha, ha, ha.  So I received another new thing in the organic produce box I have delivered, Delicata squash.  It was delivered on the day before I was going to go to a week long (53 hours) training for Nia Blue Belt.  The box came Friday morning and I had a lot to do so I put the veggies in the fridge.  I was hoping that I would get to cooking it during the week, but I didn’t really count on it.  The training was an hour away from 8:00 am to 6:00 or 7:00 pm. Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba I think I had seen the squash on the list that comes with the delivery and I was thinking comparable to a zucchini.  I didn’t get around to cooking with it until the week after it was delivered.  It was the Sunday of the following week.  Since I was thinking zucchini like consistency and cooking time, I was going to bread it and cook it in the oven.  When I cut it I laughed because it was HARD.  It was like a pumpkin.  I didn’t know if I could roast it.  I didn’t think it would cook in the time I had alloted.  And even after I cut the ends off I didn’t think about it being seedy like a pumpkin.  It was.  So switching gears, I didn’t know what to do with it.  I decided to slice it in half and roast it with olive oil and salt —- big surprise, huh?  Me ROASTING a vegetable.  I was going to FILL it with cheese and just bake it.  Well, I cooked it a bit then decided to taste it.  It was really good without the cheese.  It was also sweeter than I had thought it would be so I didn’t think the cheese I was going to use was the flavor combination I was after.  So I switched cheese and decided to just put a little bit of cheese on it instead of filling it.  Instead of a lot of parmesan, I used a little cheddar and gouda.

I had also peeled it.  I didn’t know if the outside would become edible during cooking.  In my quest to cut it up I had started cutting it in slices so I had ended up with one slice with the skin/outside.  I cooked it to see if the skin would be edible.  It was.  I was disappointed that I had peeled the rest of it.

Well, this turned out to be one of those surprise vegetables that was just delicious.  As I said it was very good without the cheese.  So I would definitely cook this squash up with just a salt, a little pepper, and olive oil.  Adding anything to it is not necessary but could end up being great.  Just like the cheese.  I am glad that I tasted it before just piling on the cheese on it because it had a delicate flavor and so I used a lot less cheese and didn’t add any other seasoning.

I am not sure that I have seen these in the store or anywhere before.  I probably have but didn’t know what they were so I didn’t pay attention.  Now I will purposeful look for them.  (I have been looking and I cannot find them.)

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaAccording to Wiki, this type of squash is a winter squash also know as the Bohemian, squash, peanut squash or the sweet potato squash.  Further info states it belongs to the same species as the zucchini.

The World’s Healthy Food lumps winter squash together, their site states that it has the following percentages of the RDA of the nutrients listed:

vitamin A 214.1%

vitamin C 32.8%

fiber 22.9% (5.74 grams)

manganese 19%

vitamin B6 16.5%

potassium 14.1%

vitamin K 11.2%

folate 10.2%, in just a cup of baked squash.  I think it is a great addition to a healthy diet.  It is really delicious.  And this is one of the reasons why I decided to get an organic produce box.  I never would have thought to buy this!

Are you familiar with the Delicata Squash?  How do you cook it?

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YAY To New Things

Posted by terrepruitt on November 3, 2012

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Yay!  I am so excited — I am taking the next level of Nia, Blue Belt AND I received fennel in my organic produce box.  Fennel.  Yay.  Two new things.  As you may know if you’ve read any of my posts about the delivery I receive, I ordered it partly because I wanted to try new stuff.  Yeah, it is possible to go to a store or a Farmer’s Market and purchase produce I have not tried before, but I don’t.  I just stick to what I know.  But when I get it delivered to me then I can work with it.  I am excited to be trying new things.  Ok, I just realized though that while I am cooking with a new-to-me vegetable I did it the same way I do everything.  I have heard about roasted fennel and again, if you’ve read anything about my cooking you know I roast pretty much all my veggies.  So I did that again with the fennel.  This time I also looked at the information on the website of the company that delivers the produce.  Yes, I learned after chopping off the beat greens and throwing them away, that I should find out what portion of the fruit/vegetable can be used.  The information indicated that the bulb can be roasted and the fronds can be used to flavor meat.  I am not familiar with fennel.  It is not a vegetable I even think about.  So I was happy to receive some to try.  Yay a new-to-me vegetable.

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As soon as I cut the fennel I recognized the smell.  So I must have had the flavor somewhere.  Which makes sense because fennel is actually an herb that is eaten as if it were a vegetable.  I’ve probably had it in a Greek dish or something from the Mediterranean region.  I decided to use some of the fennel with the chicken I was cooking.  I just cut off some of the fronds and put them in the dish with the chicken that I was cooking.  I didn’t change the recipe I was planning for the meat, I just put the fennel tops around the chicken.

The bulb of the fennel I sliced, put in a pan, sprayed with olive oil, drizzled with balsamic vinegar, sprinkled with salt, and put in the oven at 400 degrees F.  I cooked it for about 40 minutes.  It was good, but I thought it was sour.  My hubby didn’t think it was sour.  I am wondering if it was because I took the pieces that were drenched in vinegar.  He doesn’t really like vinegar so I decided to take those pieces.  Or maybe it was just what I was tasting.  But I will get some fennel in the future to see.

I still have some of the fronds left so I plan I using them in other dishes.  Maybe cut up on a salad, added to a soup, or cooked with other meat.

Have you eaten fennel before?  Do you cook with fennel?  How do you cook it?

Posted in "Recipes", Food, Vegetables | Tagged: , , , , , , , , , | 4 Comments »