Category: columns-food

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Anticipating a Garden Bounty

By Fran Hill

“Got your garden planted?”

This is the question that pops up seemingly everywhere I go. The short answer is no. I have purchased seedlings and seeds, but the garden has yet to be spaded or tilled. The years old stand of asparagus, relatively new planting of rhubarb, and some of my herbs are thriving, but in the annual planting beds my best crops are dandelions and pig weed.

The sporadically cold and rainy spring weather, along with other commitments, has kept me from digging my hands into the soil. Eventually, I will have several varieties of tomatoes and peppers, along with tomatillos, cucumbers, zucchini, green beans, peas, cabbage, spinach, lettuce, kale and some seasonal herbs. I am anxious to get it complete.

I will be equally as anxious for the first harvests. There is nothing better than serving up meals from the garden. Sliced, fresh tomatoes are always the most anticipated, but a quick sautÈ with zucchini is one of our favorite sides. Peperonata has also become a welcome addition to our meals. The colorful, sweet peppers and onions are wilted in a little oil and then simmered in a flavorful stock until tender. The dish pairs well with just about anything from the grill, and when peppers start rolling in, peperonata will definitely be on our plates.

Peperonata is a blend of bell peppers and onions, gathered from the garden and simmered in oil and chicken stock.

Peperonata

(Adapted from Cooking Light)

1 tablespoon olive oil

1 1/2 cups yellow onion, thinly sliced

1 cup red bell pepper, sliced

1 cup yellow or orange bell pepper, sliced

1 tablespoon garlic, sliced

1 tablespoon fresh thyme, chopped

1 teaspoon anchovy paste

1/4 cup unsalted chicken stock

Heat oil in a large skillet over medium heat. Add onion and bell peppers, sautÈ briefly until beginning to wilt. Stir in garlic, thyme and anchovy paste. Stir in stock, scraping the pan to loosen any browned bits. Simmer briefly until peppers and onions are tender. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Citrus Success

By Fran Hill

A few years ago, a friend purchased an orange tree for her mother. South Dakota isn’t known for its citrus crops, but tending to the seedling indoors throughout the winter ultimately produced what she claims were the sweetest and most perfect oranges ever. She was sold, and this year, her mother is receiving both a lemon and a lime tree for Mother’s Day.

I have to admit that I am a bit jealous of their citrus success. Summer patio flowers and garden are my jam, but houseplants never make it for me. My vintage Craftsman-style home is just too dark. I adore its coziness, but there is not enough light to nurture indoor plantings. Homegrown oranges, limes and lemons are not in my future.

I do love a good lemon dessert, though. Lemon Cr’me Br˚lÈe relies on the tart juice of just a couple store-bought lemons for a light and refreshing tanginess. Even when paired with the rich custard and burnt sugar topping of cr’me br˚lÈe, the brightness of lemon still shines through. You can buy a lemon tree if you want, but you don’t need one to enjoy Lemon Cr’me Br˚lÈe.

Lemon Cr’me Br˚lÈe is a perfectly tart treat for Mother’s Day.

Lemon Cr’me Br˚lÈe

(adapted from Epicurious)

juice and zest of 2 large lemons

3 cups heavy cream

10 tablespoons sugar, divided

pinch of salt

6 egg yolks

1/4 teaspoon vanilla

Preheat the oven to 325 degrees.

Add the zest of two lemons and 7 tablespoons of the sugar with the pinch of salt to the cream in a heavy saucepan. Heat mixture over low heat, stirring occasionally, until almost boiling. Remove from heat.

Beat egg yolks in a large bowl and gradually whisk in hot cream. (Do this step slowly to temper the eggs; you want to incorporate them into the cream, not scramble them.) Pour mixture through a fine-mesh sieve to remove the zest and any possible egg”chunks.” (The zest has released its oils to flavor the cream and removing it now ensures a creamy finished product.) Stir in the vanilla and the juice of the lemons. Divide between 8 (4-ounce each) ramekins.

Arrange ramekins in a roasting pan and bake in a water bath until custards are set around the edge, but centers wobble, about 30-35 minutes. Remove ramekins and chill, uncovered, at least 4 hours.

To serve, sprinkle about 1 teaspoon of the remaining sugar over each custard. Using a blowtorch, move the flame evenly back and forth close to the sugar until it is caramelized. Let stand until caramel is hardened, about 2 to 3 minutes. (Serves 8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Adventures in Pizza Topping

By Fran Hill

My husband has a deep and abiding love for pizza. There is something about toppings and cheese on crispy crust, or a thick and bready crust, or any crust at all that sings a siren song for him. And while traditional pepperoni or supreme do, well, reign supreme, he is an adventurous eater that is willing to try just about anything.

We have made (and loved) Garlic Chicken Pizza, Buffalo Chicken Pizza, Eggplant Parmesan Pizza, Brussels Sprouts and Salami Pizza, Seafood Pizza with scallops, shrimp, and spinach, Vegetable Appetizer Pizza, Pesto Chicken Pizza with Grapes, Roasted Veggie Pizza, Fruit Pizza, and even thrown Caesar Salad on a pizza. Out and about, restaurant samplings have included Cheeseburger Pizza with dill pickles, a pizza with sauerkraut, and a favorite garlic shrimp pizza with artichokes. However, when Laura Andrews recently mentioned Head Cheese Pizza in one of her South Dakota Magazine columns, my daring, pizza-consuming husband wrinkled up his nose. Even he has his limits.

Thankfully, his nose didn’t wrinkle when I made Artichoke, Tomato, Spinach, and Salami Pizza. He inhaled it. The crust (of your choice) is brushed with a garlicky, herbed oil before tangy artichokes, juicy tomatoes, fresh spinach, and spicy salami are scattered liberally over it. Parmesan and mozzarella cheese are added for the perfect gooey slice. If you want more heat, sprinkle on some red pepper flakes to add some fire. This is a pizza that I am betting everyone will love.

Artichoke, Spinach, Tomato and Salami Pizza

Adapted from Rachael Ray

5 tablespoons olive oil
3 cloves garlic, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
Kosher salt
Freshly ground black pepper
1 pound pizza dough, refrigerated/frozen/homemade…your choice
2 cups shredded mozzarella cheese
5 tablespoons grated parmesan cheese
1 can (13.75 ounces) artichoke hearts, drained and quartered
1/2 pint grape tomatoes, halved
2 cups baby spinach, chopped
12 (or so) slices hard salami, sliced into ribbons

Heat oven to 500 degrees. Combine olive oil, garlic, parsley, salt and pepper. Spread 3 tablespoons of the garlic mixture over the pizza dough, leaving a 1/2-inch border. Sprinkle with the mozzarella and 2 tablespoons Parmesan cheese. Toss the artichokes, tomatoes, spinach and salami with the remaining garlic mixture and arrange on top of the crust. Sprinkle the remaining Parmesan cheese on top. Bake until the crust is crisp and golden, 18-20 minutes. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Supper at the Calfeteria

By Fran Hill

One of my jobs is working as a substitute teacher in our local school district. It is interesting and challenging work, and this year, a couple of maternity leaves have pulled me in long term to cover classes.

Unlike dropping in for just a quick day, long term subbing involves a lot more preparation and stamina. Kids will be kids, and it is their nature to test boundaries. The days can be mentally and physically exhausting. However, there are always bright spots and humorous moments to lighten the load.

Recently, while grading elementary spelling tests, I couldn’t help but laugh out loud. We live in the middle of cattle country. Many students make their homes on and are active participants in their family’s cattle ranches. Beef is big business here, and often the forethought in many minds. Nothing made this more clear than seeing”calfeteria” on a spelling test. Of course this student wouldn’t eat lunch in a plain, old cafeteria. Cattle, calves and beef are life for these farm kids.

Beef is also life for a simple meal I have been throwing together lately. While Hubs and I have relied on take-out more often than I care to admit on days when I feel like a herd of cattle ran over me, occasionally I have managed to get a home cooked meal on the table. Sheet Pan Beef Fajitas take minimal effort and the hands-off cooking method allows me a bit more time to grade those spelling tests.

The seasoning can be adjusted to suit your own tastes, and this meal is just as good served over rice if you don’t have tortillas. There is no need to hit up the”calfeteria” for dinner when Sheet Pan Skillet Fajitas can be on your table.

Beef fajitas are a hit in cattle country.

Sheet Pan Skillet Fajitas

(adapted from Cooking Light)

2-3 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon chipotle chile powder

1/2 teaspoon black pepper

12 ounces flank steak, sliced think

2 medium peppers, sliced (green, red, yellow, whatever your favorite may be)

1 1/2 cups sliced onions

corn kernels cut from one ear (alternatively, about 1/2-3/4 cup frozen sweet corn)

1/4 cup cilantro leaves

1 lime, cut into wedges

1/2 cup sour cream

1/4 teaspoon salt

1 tablespoon lime juice

1/4 teaspoon ground red pepper

8 tortillas, corn or flour

Preheat the broiler with oven rack in the top position. Place a rimmed baking sheet in the oven to warm as the oven preheats.

Whisk together oil, cumin, salt, chile powder and black pepper in a bowl. Toss the sliced steak with half of the oil mixture. Toss peppers, onions and corn with the other half.

Remove the hot pan from the oven and arrange the pepper and onion mixture in a single layer on it. Broil 10 minutes, or until almost tender. Pull pan from the oven and push pepper/onion mixture to the sides. Arrange steak in a single layer in the center of the pan. Broil 3 minutes, or until steak reaches desired doneness. Sprinkle cilantro and lime wedges over the pan.

Combine 1/4 teaspoon salt, sour cream, lime juice and ground red pepper. Heat tortillas according to package directions. Serve both with steak mixture. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Forbidden Fish

By Fran Hill

While watching television one evening, a commercial for instant mashed potatoes caught my attention. As the camera pans across a table laden with food, an announcer mentions the plate of fish sticks that are to be served up for dinner with that creamy bowl of potatoes, and I am a goner. Every. Single. Time. I want those fish sticks. Forget the fake mashed potatoes; I need those fish sticks.

I believe that I can trace the yearnings for fish sticks back to my childhood. Those breaded chunks of pressed together, flaky, white meat were a special meal for rare occasions when my father wasn’t home. Fish (and poultry) were not on his list of favorite foods, and seldom served when he was at the head of the table. Fish sticks weren’t exactly forbidden, but they might as well have been — and we all know how the desire for something grows exponentially when it is outlawed. Logic tells me that fish sticks aren’t really that good. But cravings are never logical, are they?

Thankfully fish is no longer prohibited from my table. If I wanted, I could have fish sticks every day of the week. Also, thankfully, I know that with only a bit more effort than it takes to pour a box of frozen rectangles onto a baking sheet, I can have fish that is much more delicious. Roasted Cod with Panko is also prepared in the oven, but the lemon and parsley seasoned crumb topping is better than any manufactured breading. It’s quick, easy and it more than delightfully satisfies any fish stick craving.

Roasted Cod with Panko

(adapted from Fine Cooking)

1 cup panko bread crumbs

3 tablespoons butter, melted

3 tablespoons fresh parsley, chopped

2 teaspoons fresh lemon zest

kosher salt

freshly ground black pepper

6 1- to 1-1/2-inch-thick cod fillets

Heat oven to 425F.

Combine panko, butter, parsley and lemon zest. Season with salt and pepper to taste.

Line a heavy, rimmed baking sheet with parchment. (I have had luck with the non-stick aluminum foil, also.)

Arrange the fish on the baking sheet and season on all sides with salt and pepper.

Divide the crumb topping among the fillets, pressing lightly to adhere.

Roast until the breadcrumbs are browned and the fish is cooked through, 10-15 minutes, depending on thickness of the fish. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Super Skillet

By Fran Hill

I have previously shared that I am probably the least athletic person alive, and aside from following our local high school team enough to not embarrass myself while subbing, I am not a sports fan by any measure. However, I am told that the upcoming Sunday game is more about the food than anything else. So, here I am, cheering from the sofa with a vat of nachos in front of me. My version of Skillet Nachos is much like a warm variety of Seven-Layer Dip. It has seasoned beef and beans, melty cheese and all the toppings you have been dreaming of digging into with crispy tortilla chips. Turn on the game, or not. It doesn’t matter to me. Just enjoy the nachos.

Skillet Nachos will please football and food fans alike.

Skillet Nachos

(adapted from Cooking Light)

olive oil

1/2 cup chopped yellow onion

1/2 pound ground beef

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon garlic powder

salt and pepper, to taste

1/4 cup plain tomato sauce

1 cup canned pinto beans, drained

1/2 cup shredded Monterey jack cheese

1/2 cup shredded cheddar cheese

1/2 cup chopped tomato

1/2 cup chopped avocado

1/2 of a jalapeno, sliced

1/4 cup black olives, sliced

1/4 cup chopped red onion

2 tablespoons Mexican crema or sour cream

Tortilla chips

Preheat oven to 350 degrees F.

Heat oil in a large cast-iron skillet. Add yellow onion and sautÈ until tender. Add ground beef and crumble, cooking until no longer pink. Add the seasonings and tomato sauce and bring to a boil. Reduce heat to a simmer and add the beans. Cook a couple of minutes to evaporate extra liquid. Stir in Monterey jack cheese. Remove pan from heat.

Sprinkle with cheddar cheese and place skillet in the oven for 8-10 minutes until the cheese is melted. Top with remaining ingredients and serve with tortilla chips. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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When Carrots Become Candy

By Fran Hill

It is early January, and we have all been bombarded with advertising, social media posts and probably a few conversations about dieting, resetting, detoxing and all sorts of keyword-heavy suggestions on how to improve our lives. I just say,”Ugh.” Enough with the crazy vocabulary, crazier diets and mandatory hating yourself.

Of course, we could probably use a few more vegetables and a little (or a lot) more activity, but we don’t need to beat ourselves up over it. Part of a healthy life is enjoying the moment, even if that moment isn’t perfect. Balance those last Christmas cookies with taking the dog for a walk. Develop a new favorite salad dressing and toss it with a big bowl of greens as a side with every meal. And speaking of greens, those aren’t the only healthy vegetables. There truly is something to be said for eating the rainbow.

Currently, I am stuck on all the golden hues. I am baking sweet potatoes, roasting acorn and butternut squashes, and even giving carrots top billing in my menus. If you are only dispatching raw carrots to the cruditÈ plate, you are missing out. The high heat of roasting brings out the natural sweetness in a way that makes carrots just as delicious as candy. These tubers are also packed with nutrients, fiber and antioxidants (just in case you were missing those healthy vocabulary words).

Carrots roasted in a brown sugar glaze provide a sweet treat without derailing any New Year’s healthy eating resolutions.

Brown Sugar Glazed Roasted Carrots

2 pounds carrots

olive oil

kosher salt

freshly ground pepper

brown sugar

Preheat oven to 425 degrees F.

Peel carrots and chop into 3- to 4-inch lengths; cut each section lengthwise into fourths. (If some fourths seem especially thick, you may want to halve again, but don’t make the carrot sections too thin or they will overcook quickly.)

On a rimmed baking sheet, toss the carrots with olive oil. (I start with about a tablespoon and then add more as needed to thoroughly coat.) Season with salt and pepper. Spread the carrots out on the pan in an even layer. Allow as much space between the carrots as possible. (If the carrots are crowded, they will steam rather than roast.)

Roast the carrots for 20 minutes, then pull the pan from the oven and stir the carrots. (The carrots should be softening, and you may see the beginning of caramelization.) Return pan to the oven and roast an additional 15-20 minutes. Again, pull the carrots from the oven and sprinkle with brown sugar. (Here, less is more. I start with about a tablespoon, and seldom need more.) Toss to coat the carrots with the sugar and return to the oven for just 2-5 minutes to melt the sugar and create a glaze. Serve immediately. (Yield: 4 servings, but I have eaten the entire pan all by myself.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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To Bake or Not To Bake

By Fran Hill

I was a newlywed when Martha Stewart and her lifestyle of seeming perfection was becoming a mainstream phenomenon. Every holiday season, her magazine featured a fabulous array of cookies artfully arranged on trays for gift giving. Of course, I fell under her spell and killed myself worked tirelessly to create my own amazing cookie trays for everyone I knew.

Eventually, I came to the realization that I don’t like to bake. I find it tedious and troublesome. Exactly measuring and following a recipe? Ugh. For a few Christmas seasons, I made a variety of fudge. We had Milk Chocolate Cream Cheese Fudge, Butter Pecan Fudge, Lemon Fudge, Peppermint Fudge, and even deeply Rich and Creamy Fudgy Fudge. While this was easier and seemed like less hassle than hustling sheet pan after sheet pan of cookies in and out of the oven, it still felt like a chore. My Christmas spirit seemed to be dying a slow death with each hour I spent in the kitchen.

About this same time, I was really getting into canning and preserving each summer and fall. My basement storage shelves were lined with jeweled jars of jellies, jams, salsas, sauces, and vegetables. I had an epiphany. The work was already done. Tie a bow around a jar; slap on a gift tag; and boom! Homemade goodness that didn’t damage my festive outlook.

These days, I still favor gifting the bounty of my garden harvest over baking, but occasionally, I do crave a sweet treat. This year, I managed to incorporate some of my preserving into my baking. The mint extract experiment that I undertook just before the first heavy frost wiped out my herbs became an ingredient in Peppermint Sugar Cookies. Of course, store bought peppermint extract is fine (said in my best Ina Garten voice), but it was kind of fun to have a hand in one of the main flavor ingredients.

I may not be a baker, but baking is fine in small doses, and very fine when the treat is as sweet as Peppermint Sugar Cookies.

Peppermint Sugar Cookies are a sweet reward for those who dread holiday baking.

Peppermint Sugar Cookies

1 1/2 cups sugar (plus more for rolling)

2 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

2 teaspoons peppermint extract

1/2 cup crushed candy canes

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Using a stand mixer, beat butter and sugar on medium speed until fluffy, at least 5 minutes, but up to 8-10. (It makes a difference. Really.) Add eggs, one at a time, and vanilla and peppermint extracts. Beat until combined. Reduce speed to low, slowly add the flour, baking powder, and salt. Beat until combined.

If dough seems too soft, refrigerate for 30-60 minutes. (I usually do this anyway.)

Place about 1/4 cup extra sugar in a shallow dish or plate. Use a cookie scoop to make uniformly sized balls and roll them in sugar. Place 2 inches apart on prepared cookie sheets. Using a flat-bottomed glass, flatten each ball just slightly and sprinkle with peppermint candies.

Bake until edges are set, but centers are still soft and puffy, 10-12 minutes. Let cookies cool on sheet for 10 additional minutes (the residual heat will continue baking and fully set the cookies). Transfer to a wire rack to cool completely. (Yields about 3 dozen soft and chewy peppermint sugar cookies.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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Tis the Season: Peppermint Fudge

By Fran Hill

‘Tis the season for sweets, treats and treasures. Kitchens are busy with baking, and break rooms in workplaces across the state are groaning with plates of sugary delicacies. It is a holiday tradition to share our love and appreciation with food … or at least give a shout out to good cheer with some cookies.

If you follow my blog, you may already know that I am not a baker. I used to spend days baking and decorating and arranging countless varieties of cookies on platters for every friend, neighbor and family member in sight. It stressed me. A lot. My Christmas spirit suffered, and I (wisely) gave it up. Baking isn’t my thing.

That doesn’t mean that I don’t like to share something delicious. Food is my thing. Baking may turn me into the Grinch, but Christmas is absolutely the season to show up on your neighbor’s doorstep with little, candied gifts. Thankfully, I found fudge. A few years back, I started making trays with an array of different flavored fudges. Butter Pecan has become a favorite to tuck alongside the rich and creamy Dark Chocolate Fudge and the melt-in-your-mouth Milk Chocolate Cream Cheese Fudge. But a flavor that has surprised me with its lightness and freshness is the Peppermint Fudge.

Light and fresh? Fudge? Yes. Peppermint Fudge is the perfect palate cleanser after all the sugary binges. The essence of each little square is crisp and clean and wonderfully yummy. ‘Tis the season for me to share some luscious, confectionery love with Peppermint Fudge.

Peppermint Fudge

  • 18 oz white chocolate chips (I used a mix of white chocolate chips (12 ounces) and a partial bag of white almond bark candy wafers.)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons pure peppermint extract
  • 1 cup powdered sugar, sifted
  • 1 cup crushed peppermint candies (I only had the candy canes decorating my tree and made a quick dash to the convenience store for Starlite Mints.)
  • sprinkles


In a heatproof bowl over simmering water, melt chips, condensed milk, cream and baking soda. (I actually just use my heavy Le Creuset pan and keep the heat very low.) Stir frequently; heat until smooth. Remove from heat. Stir in extracts; sift in powdered sugar. (Don’t skimp on sifting. Lumps in the powdered sugar are not fun.) Add crushed candies. Pour into a parchment or foil-lined 8◊8 inch pan. (I sprayed my foil with Pam.) Top with sprinkles. Refrigerate for 3 hours, or until set. Lift lining and fudge from pan to cut into 1-inch cubes. (Yields about 64 pieces)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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Thankful for Squash

By Fran Hill

Sweet potatoes are considered a traditional part of many Thanksgiving menus. Families have their favorite recipes for boiling, mashing or roasting. Some have a back-of-the-box method for topping with a crunchy cereal or nut topping. Many feature toasted marshmallows as the finishing touch. However, I didn’t grow up with sweet potatoes on any holiday table. My mother made butternut squash.

Butternut squash was a staple from our family’s garden. It makes sense that Mom would incorporate it into a harvest meal of thankfulness. Back in the day, she would peel and chunk the winter squash into large pieces. The flesh would then be boiled until tender, drained, placed in a casserole dish, sprinkled with brown sugar, and topped with A LOT of marshmallows. That casserole would be slid into the oven until the tops of the marshmallows were toasted and golden and the lower portion had melded with the brown sugar to make a syrupy sauce. It was one of my favorite parts of the meal, and I felt a pang of sadness if there weren’t enough for leftovers.

Today, I also serve butternut squash as part of our Thanksgiving meal. I have moved past boiling, and instead toss cubes of the sweet squash with olive oil, salt, pepper and just a bit of brown sugar. Those are roasted until tender on the inside and crisped on the outside. It is fabulous.

Sometimes, I do miss those toasted marshmallows, but Roasted Butternut Squash is a healthy and delicious side for which I will always be immensely thankful.

Family tradition puts roasted butternut squash on Fran Hill’s Thanksgiving table.

Roasted Butternut Squash

3 cups butternut squash, peeled and cubed

1 tablespoon brown sugar

1 tablespoon olive oil

kosher salt

freshly cracked black pepper

Preheat oven to 475 degrees F. Toss together all ingredients on a sheet pan, making sure to coat well. Arrange in a single layer. Roast for 20 minutes, until squash is tender. Stir halfway through roasting time. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.