1-24-10
BAKED SMOKED HAM with Honey/Bourbon Glaze
from Misty Meadows Farm
1 bone smoked ham from Misty Meadows Farm ;)
Whole cloves
Glaze:
1 cup honey
1/4 cup bourbon, optional
1/2 cup butter
2 tablespoons whole cloves
Preheat oven to 325.
Do criss cross cuts along sides and front of bone-in ham. At each cross cut, press in one whole clove. DO NOT TRIM FAT OFF OF HAM.
DO NOT COVER (no matter what Ralph tells you) Cook for 1/2 the time and then turn to bottom side, starting with fat side up first.
Bake for 25 to 30 minutes per lb. At the last 30 minutes of cooking, make glaze by mixing all glaze ingredients in saucepan. Bring to a boil and cook for 1 minute. Spread on top of ham and bake for 30 minutes more.
Always use a meat thermometer. Temp should be 160.
2-5-10
Seared Lamb with Balsamic Sauce
Lamb's assertive flavor is tempered by the sweet-savory sauce and fruit-studded pilaf.
Time: 40 minutes
INGREDIENTS
2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, chopped
1/4 cup dry red wine
1/3 cup fat-free, less-sodium beef broth
2 tablespoons balsamic vinegar
1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.
Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
CALORIES 253 ; FAT 11.6g (sat 3.7g,mono 5.7g,poly 0.9g); CHOLESTEROL 90mg; CALCIUM 34mg; CARBOHYDRATE 5.9g; SODIUM 357mg; PROTEIN 29.4g; FIBER 0.8g; IRON 2.2mg
Cooking Light, JANUARY 2010
3-20-10
Butternut Squash Lasagna
Many thanks to Carly Stucklen Sather
This recipe could be Vegan with the changes in parenthesis
Sauce:
4 cups skim milk, or low fat soy milk
2 large garlic cloves – or 2 Tbsp minced – no garlic powder!!
1 large bay leaf
1 slice of sweet onion, ½ inch thick
¼ cup fresh parsley loosely packed or 2 Tablespoons dried parsley
4 Tablespoons white flour
4 Tablespoons unsalted butter (olive oil)
Sea Salt & Pepper to taste
Filling:
1 medium butternut squash (2.5 lbs or so)
1 large sweet potato or yam
3 Tbsp olive oil
3 cloves of garlic, chopped – not dried or powder!
1 small onion, chopped coarsely
1 cup finely chopped walnuts or ¾ cup if using black walnuts
1 cup chopped parsley, loosely packed
2 teaspoons rubbed sage or 15 or so big fat sage leaves, chopped
½ nutmeg, grated; or ¼ tsp ground nutmeg from a spice bottle
1 cup grated Gruyere cheese (good tasting soy cheese of a melting Swiss variety)
1 cup freshly grated Parmesan or Romano cheese --NOT out of a green can, please! (the equivalent in soy)
9 no-boil lasagna noodles
Filling:-- Can be done 2 days ahead
Heat the oven to 400 degrees.
Halve the squash and scoop out the seeds. Oil the cut sides lightly. Spray a baking sheet with non-stick oil. Place the squash flesh down on the baking sheet.
Poke fork holes in the skin of the sweet potato or yam. Place on the baking sheet.
Roast at 400 degrees for an hour, or until a fork easily penetrates the squash.
Scoop out the flesh of the squash and the potato and place in a food mill or food processor. Sieve the flesh to remove the stringing things and any stubborn skin.
In a sauce pan, heat the oil and warm the garlic until golden. Add the chopped onion and sauté until tender. Stir in the nuts and allow to brown slightly. Remove from the heat and add the herbs. Stir this mixture into the squash mixture. Season with the nutmeg.
Sauce:
In a large microwavable measuring cup, heat the milk to scalding – don’t let it boil. Add the garlic, bay, onion, and parsley. Cover and allow to steep at least half an hour. Longer if you have the time. Strain in a tea strainer to remove the solids. Reheat to about 120 degrees.
In a sauce pan, melt the butter/olive oil and slowly whisk in the flour. Stir until bubbly but not yet brown. Whisk in the strained milk and stir until the mixture begins to thicken. Reduce heat and allow to thicken and flour to cook, stirring occasionally. Season to taste with salt and pepper.
Assembly
Heat oven to 350 degrees.
Spray a rectangular pan (10 X 12 or 9 X 13) with non stick spray. Spread 1cup of the sauce on the bottom of the pan. Place three noodles on top of the layer. Spread half of the squash over the noodles. Spread a cup of the sauce, 1/3 cup of Parmesan and ½ cup of Gruyere over the sauce. Repeat noodles, squash, sauce and cheeses. Add last layer of noodles, and spread the last of the sauce over the top. Sprinkle with the last of the Parmesan
Cover the pan with foil and bake for 30 minutes. Uncover and bake for 25 minutes longer or until the top is golden. Remove from oven and allow to sit for 20 minutes before cutting.
This is really good served with a dark green Kale or brightly steamed broccoli.
5-16-10
Homemade Black Bean Veggie Burgers makes 4+burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
3/4 cup bread crumbs and more for your hands to make patties with
1/2 cup old fashioned oats (if it seems too dry)
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Mix the egg mixture into the mashed beans. Put in bowl and stir in bread crumbs until the mixture is sticky and holds together. Divide mixture into four (or more) patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Don't make it too dried out, but don't have it real mushy either. I dried off the beans on a paper towel above and below after I rinsed them. Also chop the veggies real fine in the food processor.
Eat it with white american cheese, mayo, sliced onion, tomato, and shredded lettuce.
Yummy!!!
5-28-10
Chard Tart (thanks Angela Elliott, CSA site director)
from Joy of Cooking
Crust preparation: 1 pie crust
Preheat oven to 425
Place crust in either a tart pan or pie pan. Prick with a fork to let air escape and bake for 10-15 minutes. This step can be done well in advance of the filling preparation.
Filling:
Cook over med-low heat until softened, 10-15 min:
2 Tbsp olive oil
1 red onion, finely diced (I’ve subbed white onion successfully)
Wash greens well and chop, remove stems. Increase heat to medium and add, cooking until tender, 1 pound chard leaves or other greens (kale, collard, spinach etc.) and 2 cloves garlic, chopped
Season with:
2 Tbsp chopped fresh basil or 1½ tsp dried
¼ tsp salt
1/8 tsp pepper
pinch of cayenne, to taste
Combine in a bowl:
3 eggs, lightly beaten
1/3 cup heavy cream, half-and-half (also subbed evaporated milk successfully.
Rich flavor with less fat)
1 cup grated Parmesan cheese
Add greens mixture and scrape into prepared crust.
Bake at 375 for 25-35 minutes until filling is golden and firm. Let cool to room temperature; makes it easier to cut.
6-6-10
Roasted Beet Hummus (thanks to Sarah, Squire, Chris, Emily....CSA members)
Farmtotableonline.org
Makes 2 cups
-small bunch of beets, or 1 medium/large sized beet
-2 cloves garlic, minced
-1/4 cup tahini
-juice of one lemon
-1 teaspoon ground cumin
-1/2 teaspoon salt, plus extra if needed
-1 can chickpeas
-1/4 cup olive oil
-a little water, at the end for thinning a bit (I suggest a tablespoon at a time)
Place all ingredients in the food processor. Pulse until well blended. Add more olive oil or water for thinning the hummus to desirable consistency.
Serve with warm pita, flat bread or veggies.
6-06-10
Beet Greens w/ Raisins and Pine Nuts(thank you Sarah Cole)
Serves 4
1/3 cup dark raisins
2 tablespoons of olive oil
¼ cup pine nuts
1 ¼ lbs beet leaves, washed, stalks removed, chopped
2 garlic cloves, minced
Salt and black pepper to taste
Place raisins in a heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
Heat oil in pan and sauté the pine nuts until they begin to turn golden in color; add the beet greens and garlic. Cook quickly just until beet greens start to wilt. Stir in the raisins and season with salt and pepper.
6-06-10
Quick and Easy Broccoli Soup from Gordon Ramsay (thanks to Sarah Cole)
Serves 4
2 ¼ lb broccoli
Sea Salt and Pepper
4 Slices of Soft Goat Cheese
1/2 cup slivered almonds or walnuts, lightly toasted
Extra Virgin Olive Oil to drizzle
Cook broccoli in pot. Place cooked broccoli in blender and use stock to fill up a little more than half the blender. Blend until you get the right consistency. Roast nuts in pan. Garnish soup with goat cheese, nuts, and some oil. Finished!
6-06-10
Swiss Chard and Red Pepper Gratin(thank you Sarah Cole)
- 1/4 cup arborio rice
- 1/2 cup water or stock
- 1 big bunch of Swiss chard
- 2-3 tablespoons olive oil
- 1 small onion
- 1 large or 2 medium red peppers
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon paprika
- salt and pepper to taste
- 2 cloves of garlic
- 3/4 cup Irish Aged Cheddar, grated (or Gruyere or Swiss)
- 3 large eggs
- 1/2 cup water or milk
- a small handful of breadcrumbs
Preheat the oven to 350F.
Start by cooking the rice. Cook rice by heating a little oil in a small skillet, toasting the rice in the hot oil for a minute or two, than adding the liquid, bringing it to a boil, and lowering it to a simmer. Then just let it cook, covered, for as long as it takes for all the liquid to be absorbed. In this case, it took about 10 or 15 minutes. When it’s done, just set it aside to cool a little bit.
While the rice is cooking, chop the stems off the Swiss chard and set aside. Rinse the chard, dry it, and cut it into 1-inch pieces. Slice the stems into small slices, and set them aside. Chop the onions and the red peppers both into a pretty uniform small dice, and mince the garlic.
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot, add the onions and cook for about two or three minutes, or until they are soft and golden. Add the Swiss chard stems and cook for another two or three minutes, then stir in the red peppers. Add the thyme and paprika, and cook until the peppers are just beginning to soften. Season to taste with salt and pepper, and set the mixture aside in a large mixing bowl.
Heat another tablespoon or so of oil in the same skillet and add about half the chard. Cook until it begins to wilt, then stir in half the garlic. Continue to cook until it’s almost completely wilted, then add it to the mixing bowl with the red pepper mixture. Cook the rest of the chard and garlic the same way, and add it, too, to the mixing bowl.
Now stir the rice and most of the cheese into the red pepper and chard mixture, and mix very well. Beat the eggs and the milk or water together until they are smooth, then slowly stir the eggs into the red pepper and chard. The red pepper and chard should be cooled off a little so the eggs don’t start to cook too fast.
Lightly oil a smallish casserole dish (approximately an 8 x 11 inch dish), and pour the egg mixture into the dish. Bake for 20 minutes at 350F. Take the dish out and sprinkle the top with the remaining cheese and the breadcrumbs, then return to the oven and cook for another 20 to 25 minutes. Let the dish cool for about 10 minutes before serving. This should serve two or three people for dinner, or four as a side dish. It would probably also make a fine breakfast.
06-10-10
Lamb Burgers with Sun-Dried Tomato Aioli
From Cooking Light
Give your everyday burger recipe a twist by using lean ground lamb. The homemade aioli can be made ahead to cut back on dinner prep.
1 cup water
1/4 cup canola mayonnaise
1/2 teaspoon black pepper, divided
2 garlic cloves, minced and divided
2 tablespoons grated pecorino Romano cheese
1/2 teaspoon kosher salt
1 pound lean ground lamb
Cooking spray
4 (2-ounce) multigrain hamburger buns
2 cups arugula
4 (1/2-inch-thick) tomato slices
1. Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes. Let stand 3 minutes. Drain. Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Set aside.2. Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.3. Arrange 4 bun halves, cut sides down, in pan over medium-high heat; cook 1 minute or until toasted. Repeat procedure with remaining bun halves. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1/2 cup arugula, 1 patty, 1 tomato slice, and top half of bun.
Yield: 4 servings (serving size: 1 burger)
CALORIES 448 ; FAT 23.8g (sat 7.3g,mono 10.7g,poly 3.2g); CHOLESTEROL 78mg; CALCIUM 104mg; CARBOHYDRATE 28.9g; SODIUM 765mg; PROTEIN 27.5g; FIBER 4.2g; IRON 4mg
06-11-10
Vinegared Beets Nested in Their Greens (Thanks to CSA Member Carolyn J.)
From Deborah Madison”s Vegetarian Cooking for Everyone:
Perfect for small garden beets about an inch across with fresh tender tops, though you can use larger ones cut into wedges. An assortment of red, striped, and golden beets looks irresistible.
Serves 4 to 6
16 to 24 small beets with their greens, about 2 pounds
1-1/2 tablespoons butter or olive oil
Salt and freshly milled pepper
2 teaspoons balsamic or sherry vinegar
Remove the greens, scrub the beets, and steam them until tender, 15 to 30 minutes. Peel and set aside. Discard any greens that don’t look up to snuff, along with the stems. Stem the greens until tender, about 5 minutes, then toss with half the butter and season with salt and pepper. Arrange them in a nest on a plate. In another pan, heat the beets with the remaining butter. Add the vinegar and shake the pan until it evaporates. Spoon the beets into the center of the greens and serve.
Note from Carolyn: I adjusted ingredients to fit. Actually, I sort of guessed instead of exact measuring. :) I used extra virgin olive oil instead of butter, and the balsamic vinegar. YUM!
06-11-10
Double-Good Blueberry Pie (thanks to member Carolyn J.)
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
2 cups blueberries
1 tablespoon butter or regular margarine
1 tablespoon lemon juice
2 cups blueberries
1 baked 9-inch pie shell
Sweetened whipped cream
Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)
Remove from heat, and stir in butter and lemon juice. Cool.
Place remaining 2 cups blueberries in pie shell. Top with cooked blueberry mixture. Chill. Serve garnished with sweetened whipped cream. Makes 6 to 8 servings.
6-15-10
Chard, Spinach and Rice Gratin from NYTimes.com (thanks Angela E.)
Originally, the recipe calls for blanching the greens but I think this will work and require fewer steps. Great as a main dish or a side dish.
1 pound Swiss chard, washed and stemmed (I subbed kale)
1/2 pound spinach, washed and stemmed (subbed bock choy)
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 tsp fresh thyme leaves, or 1/2 tsp dried thyme (subbed ¼ c chopped chives)
1 teaspoon chopped fresh rosemary (subbed 1 Tbsp chopped basil)
3 large eggs
1/2 cup (2 oz) grated gruyere (Swiss) cheese (and added 2 Tbsp grated parmesean)
1 cup cooked basmati brown rice (subbed reg brown rice)
1. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. Chop medium-fine.
2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.
3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, herbs and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard and spinach and cook until the greens are tender and reduced in size. Season with salt and pepper, and remove from the heat.
4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.
5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold.
Advance preparation: The recipe can be prepared through step 3 up to two days ahead. The finished recipe will keep for three or four days in the refrigerator. (I bet it freezes pretty well, too.)
6-15-10
Russian Beet Salad (thanks Angela E.)
8 beets
½ c cider vinegar
1 clove garlic, crushed
2 tsp honey
½ c minced red onion
2 scallions (or green onion), minced
1 med cucumber, seeded and chopped
2 hardboiled eggs, chopped
2 Tbsp fresh dill, or 1 tsp dried
2 cups mixed sour cream and yogurt (or 3 cups yogurt, drained)
salt and pepper
Boil the beets for about 20-25 minutes. Rinse under running water as you slip the skins off, chop into ½ inch bits. Mix with vinegar, garlic and honey while still warm and let stand 30 minutes.
Add remaining ingredients. Mix well and chill until very cold. (Overnight offers the best results)
6-24-10
Five-Minute Beets (thanks Angela H.)
4 beets (about 1 lb.)
1 tbsp. butter
salt and freshly milled pepper
lemon juice or vinegar to taste
2 tbsp. chopped parsley, tarragon, dill, or other herb
Grate them into coarse shreds. Melt butter in skillet, add beets, and toss with 1/2 tsp. salt & pepper to taste. Add 3/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid and raise the heat to boil off excess water. Taste for salt, season with a little lemon juice or vinegar--balsamic or red wine is best--and toss with the herb. If you don't mind the shocking color, you can stir in a tbsp. of yogurt or sour cream, always a good-tasting addition to beets.
Note: we added the yogurt and it was delicious!
6-24-10
Chocolate Zucchini Cake (thanks Angela E.)
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk (can also use yogurt or sour cream)
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
2 1/2 cups grated zucchini
1/4 cup ground walnuts (optional)
1/4 cup semisweet chocolate chips
1.Cream together butter or margarine, vegetable oil and sugar.
2.Add eggs, sour milk, and vanilla. Blend well.
3.In a separate bowl, sift dry ingredients together.
4.Blend dry ingredients into the butter mixture.
5.Add grated zucchini, and mix well.
6.Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
7.Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.
6-24-10
Zucchini Bread (thanks Angela E.) note: Angela H. suggests adding some chocolate chips for a delicious breakfast treat :)
3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
6-24-10
Zucchini or Summer Squash Pancakes (thanks to Angela E.)
8 medium yellow squash/zucchini (or combo), shredded
1 onion, shredded
1 1/2 tablespoons salt (Angela recommends dropping to 1 1/2 tsp)
1 cup all-purpose flour
1/2 cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper to taste
1 tablespoon vegetable oil
Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. Squeeze out the excess moisture.
In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Serve with a dollop of sour cream, ketchup, hot sauce, etc.
6-26-10
Mashed Yellow SquashD YELLOW SQUASH
5 medium yellow summer squash in ½-inch slices
½ cup butter, divided
2 eggs, beaten
1 onion, finely chopped
1 clove garlic, pressed
Sea salt and freshly ground pepper
Sauté squash in 2 Tablespoons butter until cooked and soft. Mash/puree squash and add remaining butter, eggs, onion and salt and pepper. Mix well.Pour into a 1 1/2 quart casserole. Bake at 350 degrees for 30 to 40 minutes or until lightly browned. May top with your favorite grated cheese and bake, or add cheese as a garnish.
6-27-10
Alton Brown's Deep Fried Pickles
- Peanut oil
- 1 quart dill pickles
- 1 cup buttermilk
- 2 cups plain cornmeal
- 1 tablespoon kosher salt, plus more, if desired
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired. Can use sliced pickles instead :)
6-27-10
Beets-and-Greens Curry w/chickpeas (thanks to Lisa A.)
1 bunch of small to medium beets, peeled and cubed
6 cups beet greens, chopped
1 tbsp canola oil (I used peanut oil)
1 tsp whole cumin seeds (I used ground cumin)
1 tsp whole mustard seeds (I used ground mustard)
1 tbsp + 1 tsp ginger, peeled and grated
4 large garlic cloves, minced
3 dried red chilies, whole
2 fresh tomatoes, chopped
2 cups chickpeas
2 tsp salt
1) Heat oil in large cast iron skillet or pan of your choice. When the oil is hot, add cumin and mustard seeds. Stir occasionally.
2) When mustard seeds pop, add the beets and stir-fry for 2 minutes.
3) Add ginger, garlic, and chilies. Stir and fry for another 2 minutes.
4) Add the beet* greens, chopped tomatoes, plus 1 cup of water, and salt. Stir and bring to a boil. Cover, reduce heat to low and simmer.
5) After 10 minutes, toss in chick peas.
6) Simmer for 30 more minutes.
7) Serve with brown rice.
6-28-10
Zucchini & Onion Dip (From a Knox advertisement in an old magazine)
(thanks to CSA member Mila S.)
2 Tbsp margarine
2 medium zucchini, sliced
1 medium onion, sliced
1 envelope Knox Unflavored Gelatine
1/4 cup cold water
1 cup skim milk, heated to boiling
3/4 cup lite sour cream
1/3 cup Parmesan cheese
1 tsp each, dried dill weed and salt
Dash red pepper
In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside.
In blender, sprinkle gelatine over cold water; let stand 2 minutes. Add hot milk and process at low speed 2 minutes.
Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set.
To serve, whisk smooth. Makes 3 1/2 cups (14 servings).
~~~~~~~~~
Notes: I didn't limit myself to only zucchini and also added the green onion parts. People liked it and I would definitely make it again. Next time I'll add more salt, though.
6-28-10
Cucumber Soup with Crab, Yogurt and Dill (thanks to Sara C.)
1 large cucumber (we added another super small one), about ¾ of skin peeled lengthwise to create stripes and chopped into chunks
1 ½ cups plain Greek yogurt (not fat free)
½ cup sour cream
1 shallot, very finely chopped
¼ cup EVOO
Fresh dill fronds
¾ teaspoon kosher salt
White pepper, preferably freshly ground
Crab meat, broken up (optional)
In a food processor or blender, combine cucumber, yogurt, sour cream, shallot, oil, 1 dill frond, salt, and plenty of pepper to taste (we started with ½ teaspoon). Pulse, scraping down sides with a rubber spatula, until completely smooth. Cover and refrigerate until ready to serve. Pour into chilled bowls, and place a spoonful of crabmeat in the center. Garnish with some dill.
6-28-10
Green Bean Blue Cheese Salad (thanks to Sara C.)
1 pound fresh green beans, cut into 2 inch pieces
¼ cup blue cheese (or more to taste), crumbled
¼ red onion, thinly sliced
½ cup olive oil
4 tablespoons balsamic vinegar
½ cup pecan pieces, toasted
Salt and pepper to taste
Place green beans in a steamer and cover. Cook until tender but still firm. Allow to cool.
In a medium bowl, combine beans, onion, blue cheese (reserve some for topping last), and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving. Sprinkle some extra cheese on top, if desired.
6-28-10
Tex-Mex Summer Squash Casserole (thanks to Sara C.)
-2 ¼ pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
-2/3 cup finely chopped yellow onion
-1 4-oz can of chopped green chiles
-1 4-oz can chopped jalapenos (about ½ cup), drained
-½ teaspoon salt, or to taste
-2 ¼ cups shredded sharp cheddar cheese, divided
-1/4 cup all purpose flour
-3/4 cup mild salsa
-4 scallions, thinly sliced, for garnish
-1/4 cup finely chopped red onion for garnish
Directions:
Preheat oven to 400°F. Coat a 9x13 inch baking dish with cooking spray.
Combine squash, onion, chiles, jalapenos, salt and ¾ cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 ½ cups cheese. Bake, uncovered, until golden and heated through…about 20-30 minutes. Sprinkle with scallions and red onion. EAT
7-02-10
3-bean vegetable chili (thanks to Angela E.)
Makes 8 cups
Easily multiplied. Like all chili, flavors are best the next day.
1 Tbsp olive oil
1 med. onion, chopped
2 cloves garlic, peeled and chopped
3 Tbsp chili powder
2 sweet bell peppers, cored and diced
1 med. zucchini, diced
1 can (14 ½ oz) diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
¼ C ketchup
/2 tsp dried oregano
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) small white beans beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
grated cheddar cheese
sour cream
Heat oil in a large pot over med-hi heat. Add onion, garlic, chili powder. Cook 3 minutes.
Add peppers and zucchini and continue to cook 5 more minutes.
Stir in tomatoes, sauce, ketchup, and oregano. Cook 8 minutes.
Gently stir in the beans. Cover pot and cook 3 minutes.
Serve with cheese and sour cream, if desired.
7-05-10
Watermelon and Strawberry Lemonade (from allrecipes.com)
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
"Watermelon and strawberries give this lemonade a special taste that is deliciously refreshing."
Ingredients:
8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon juice
1 cup white sugar
2 cups water
Directions:
1.Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.
7-05-10
Creamy Cucumber Salad (from Biggest Loser Club)
1/4 c reduced fat sour cream (I just used regular)
1/3 c fat free plain yogurt (I didn't use yogurt)
1 1/2 tbsp white wine vinegar (I used red wine vinegar before I realized white wine vinegar)
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp ground black pepper
2 large cucumbers (I used several small pickling cukes)
1 medium Vidalia or other sweet onion, thinly sliced
In a small bowl, whisk together sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.
In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.
Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.
Calories: 44; Fat 1 g; Carbs 7 g, Protein 1 g (if going by the regular recipe).
07-09-10
Freezing Zucchini and Summer Squash:
Shred the vegetable and put in freezer safe bags. No blanching
necessary. I put them in quart bags because rarely do I need more than
4 cups at one time.
Cubed Zucchini: Leave the skins on. Cube and blanch in boiling water or
steam for 2-3 minutes. Freeze in freezer bags.
Cubed or sliced Summer squash: Peel, cube or slice, blanch or steam for
3-4 minutes. Freeze in freezer bags.
No matter how you freeze them, the vegetables will be somewhat watery
when thawed. Drain before using in a dish.
From Kathy:
Just as an added note, when I freeze shredded veggies, I freeze according to how much needed for a particular recipe...i.e. if your zucchini bread calls for 3 cups, then only put 3 cups in your freezer bag. When thawing, I drain mine out in a colander; put a heavy plate on top of it (that will fit down in your colander), to weight down the veggies, to drain.
07-09-10
Zucchini Cakes (faux Crab Cakes) (thanks to CSA member Patty T.)
'from Cooking Fresh from the Mid-Atlantic' edited by Fran McManus and Wendy Richards as reprinted in the Courier Journal" Serves 4.
4 c coarsely grated zucchini
2 c breadcrumbs
2 eggs, beaten
3 tsp Old Bay seasoning
2 tsp Dijon mustard
juice of 1 lemon
2 tbsp mayonnaise or plain yogurt
1/3 c chopped fresh parsley
vegetable oil, for frying
Place grated zucchini in a clean dish towel, wrap up into a ball and twist towel tightly to squeeze out as much liquid as possible; zucchini should be fairly dry.
Place zucchini and breadcrumbs in a large bowl; mix together.
Place eggs, seasoning, mustard, mayo, lemon juice and parsley in a small bowl; mix together.
Pour zucchini/breadcrumb into egg mixture. Mix gently and thoroughly.
Form into 8 to 10 patties the size of crab cakes.
Heat small amount of oil in a saute pan; cook patties on both sides, browing well.
Serve with tartar sauce or lemon wedges.
07-18-10
Ingredients:
2 pounds yellow squash, ends trimmed, halved lengthwise, sliced into half moons
SAUCE
2 tablespoons olive oil or butter (I used olive oil)
1/2 cup sour cream
1/2 cup cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon paprika
2 eggs, beaten slightly with a fork
2 tablespoons chopped chives
TOPPING
2 tablespoons butter, melted
1/2 cup dried bread crumbs
3/4 cup grated Parmesan
Chopped chives for garnish
Preheat oven to 350F.
SQUASH Place squash pieces in a microwave-safe dish, add a tablespoon or two of water and cover with plastic wrap. Cook on high until squash reaches the desired tenderness -- 4 minutes for me. (It won't soften much more in the oven, so do watch the tenderness. I cooked the squash until it was cooked but still had some slight bit of bite.) Drain if needed.
SAUCE In a saucepan, melt the butter/oil, sour cream, cheese, salt and paprika until smooth. A tablespoon at a time, whisk the hot sauce into the eggs, then return to the saucepan. Stir in the cooked and drained squash, as well as chives. Arrange in a greased shallow casserole dish.
TOPPING Mix the topping ingredients and brown these slightly in a skillet. Arrange evenly across the squash.
BAKE Bake for 25 - 30 minutes until hot and bubbly clear through. If the topping isn't browned, slip under the broiler for a few minutes, watching carefully so not to burn. Sprinkle with the chopped chives. Serve immediately.
07-18-10
Peach-Brandy Cobbler (from Mark Bittman's _How to Cook Everything Vegetarian_) (thanks Lisa A.)
Peach mixture:
3 lbs. peaches, pitted and chopped
1/4 c. brandy
1/4 c. sugar
Topping:
1/2 c. sugar
1/2 c. flour
1/2 tsp. baking powder
pinch salt
1/4 c. sour cream or yogurt
1/4 c. (4 tbsp.) cold butter
1 egg
1/2 tsp. vanilla
1. Preheat oven to 375. Grease 8 or 9" square or round baking dish w/butter or oil.
2. Put peaches in baking dish, toss with brandy and 1/4 c. sugar
3. Combine flour, baking powder, salt, and 1/2 c. sugar in separate bowl or food processor. Add butter and yogurt/sour cream and blend (with hand blender or processor) until will blended. Stir in egg and vanilla by hand.
4. Drop mixture onto fruit; don't spread.
5. Bake until just starting to brown, 35-45 minutes.
09-06-10
Baked Buttercup Squash
Serves 2.
Each serving is equal to four 5 A Day servings.
Ingredients:
1 buttercup squash (approx. 2 lbs)
1 Tbsp brown sugar
1 tsp butter
salt and pepper
Cut squash in half and remove seeds.
Place in baking dish cut side down in about 1 inch of water.
Bake at 350ºF for 40 minutes or until tender.
Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste.
Continue to bake for 10 minutes.
Variation: substitute other varieties of squash such as acorn squash or Hubbard squash.
Nutritional analysis per serving: Calories 281, Fat 6g, Calories From Fat 18%, Carbohydrates 59g, Protein 4g, Cholesterol 15mg, Fiber 0g, Sodium 21mg.
CDC.gov - 5 a Day
09-06-10
Delicata Squash info and recipe
Classic Baked Delicata Squash
Winter squash are one of those comfort foods I always look forward to each fall and winter. Unlike summer squash, winter squash which have been properly cured store quite well. When stored in a cool (45 to 50 degree) dry place such as a basement or garage, the large hard rind winter squash can be stored up to 6 months. The smaller acorn and butternut don’t store quite as well, generally up to 3 months. If you haven’t stocked up on winter squash to store for the winter, rush out and buy some before all your local farm stands and farmers markets are closed!While I enjoy most types of winter squash, the Delicata variety is probably my favorite. It is mild tasting yet delicious. There are a lot of fancy ways to cook this squash, but I prefer to keep it simple and bake it with butter, brown sugar, and a little maple syrup. It adds sweetness and depth without overpowering the flavor of the squash. We’ve found that the seeds are very tasty when toasted like pumpkin seeds! Save them, toast them, eat them!
- 1 Delicata squash
- 1 tablespoon Butter
- 2 tablespoon Brown Sugar
- 2 teaspoons Maple Syrup
- Pinch of salt
- A pinch of fresh ground pepper (optional)
- A pinch of cayenne pepper (optional)
Preheat oven to 400 degrees F.Using a strong knife, cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. (save the seeds!) Place each half in a baking pan, cut side up. Rub 1/2 Tbsp. butter on the inside of each half. Add a pinch of salt (and black pepper and cayenne if you wish), add 1 Tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about 1/4 inch, to the bottom of the baking pan will help keep the squash from drying out.
Bake for an hour, or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.
Serves 2
09-13-10
Yellow Squash Relish
Printed from COOKS.COM
8 c. yellow squash, thinly sliced
2 c. onions, thinly sliced
2 red bell peppers
2 green bell peppers
3 c. sugar
2 c. white vinegar
2 tsp. mustard seed
2 tsp. celery seed
Prepare vegetables and salt to taste. Let stand 2 hours and drain. In a large pot, combine sugar, vinegar, and spices and bring to a boil. Add vegetables, bring to a boil and boil 5 minutes. Pour into hot jars and seal.
09-13-10
Roasted Red Pepper Spread (from www.freshpreserving.com Ball's site) this is so good on crackers with cream cheese. oh my! Makes about 2 (8 oz) half pints
View full serving recipe >You will need:
3 lb red bell peppers (about 7 medium)
1/2 lb Italian plum tomatoes (about 3 - 6 medium)
1 clove garlic, unpeeled
1/2 small white onion
1/4 cup red wine vinegar
1 Tbsp finely chopped fresh basil
1-1/2 tsp sugar
1/2 tsp salt
2 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
2.) PLACE pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 2 Tbsp. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) COMBINE pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
5.) LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
09-24-10
Butternut Squash: How to cook and prepare(thanks to Angela E.)
Preheat oven to 400Cut squash in half
Scoop out seeds and strings
Place cut side down in a pan
Add 1/4 “ water to pan
Roast until tender (can be pierced with a fork/sharp knife/skewer)
Time depends on size of squash.
Acorn or delicata = 20-30 minutes.
Butternut or pumpkin = 1 hour or more
Peeling and steaming/sauteeing is also an option for some varieties: Delicata or butternut. It does take some muscle to get through the rind, though.
Simple Winter Squash Puree (all winter squashes are good for pureeing):
Can be sweet or savory
Sweet variation:
For every cup of cooked squash, beat in with a spoon:
1 Tbsp butter
1 tsp brown sugar or maple syrup
¼ tsp ground ginger, or to taste
salt and pepper to taste
Savory variation:
For every cup of cooked squash, beat in with a spoon:
1 Tbsp butter or olive oil
1 small clove of garlic, minced (optional)
1 Tbsp chopped fresh parsley or sage
salt and pepper
While beating, add enough heavy cream or orange juice (depending of variation) until you have a smooth, soft puree.
Serve plain or topped with sautéed onions, fine shreds of lemon zest, sour cream, or grated Parmesan or Gruyere chesses.
09-24-10
Basic Creamy Vegetable Soup (thanks Angela E.)
This soup will be pureed. Don’t worry about precise chunk sizes.
2 Tbsp olive oil
1 ½ lbs vegetable of choice cut into 1 inch chunks
1 large onion, cut into large dice
1 Tbsp butter
1 large pinch sugar
3 garlic cloves
Dried herbs/spices (depending on recipe)
3 Cups broth
fresh herbs (if used)
1 to ½ cups half & half or whole milk
salt and pepper
Heat oil over medium-hi heat in a large soup pot until shimmering.
Add veg of choice, then onion; sauté, stirring very little at first, then more frequently as vegetables start to turn golden brown, about 8-10 minutes.
Reduce heat to low, add butter, sugar and garlic; continue cooking until all vegetables reach a rich spotty caramel color, about 10 minutes more.
Add dried herbs, stir until fragrant, about 1 minute.
Add broth, bring to a simmer over medium-hi heat. Reduce heat to low and simmer, partially covered until vegetables are tender, about 10 minutes.
Add fresh herbs and puree soup in blender in small batches or using an immersion blender. Return soup to pot. Add enough milk so the mixture is souplike but thick enough to float an optional garnish. Taste and add salt and pepper if needed. Heat through (but don’t boil with the milk in there).
Serves 6-8
I have also made this a creamy veg-bean soup. Cook white beans (baby limas, navy, etc) until soft. Drain bean water and reserve to use as a broth substitute. After pureeing the soup, add the drained beans.
If you want to cut out the milk/cream:
Adding a couple of potatoes to the veg mix to make it creamy.
Variations:
Butternut squash with cinnamon: Use peeled, seeded squash (about 5 C), plus 1 ½ tsp
cinnamon, 1 tsp ground ginger, ¼ tsp ground cloves, and 1/8 tsp cayenne pepper.
Potato with rosemary: Peel potatoes (4-5 C), plus 1/8 tsp cayenne pepper. Add 1 ½ tsp fresh rosemary when told to add fresh herbs.
Broccoli with mustard: Use broccoli stems peeled and florets broken into medium chunks. Add 1 ½ tsp dried mustard, ½ tsp basil, ¼ tsp oregano and 1/8 tsp cayenne.
Beet with dill: Peel raw beets, plus 1/8 tsp cayenne Add 2 Tbsp fresh dill at fresh herb step.
Cauliflower with ginger: Use 1 small head of cauliflower, plus 1 tsp ground ginger, 1.2 tsp turmeric, 1/8 tsp saffron threads and ½ tsp cayenne.
Sweet potato with ginger: Use peeled raw sweet potatoes, plus 1 ½ tsp ground ginger, ½ tsp nutmeg, and 1/8 tsp cayenne.
Carrot with curry: use peeled carrots plus 2 Tbsp curry powder.
Corn with cumin: use 1 ½ lbs frozen corn, thawed and drained, plus 2 tsp ground cumin and 1/8 tsp cayenne. Add ¼ C fresh cilantro at fresh herb stage. Strain puree through a sieve or colander (corn kernels don’t puree)
Turnip with paprika: peeled turnip bulbs (not leafy tops), plus 2 tsps paprika, 1 tsp dried thyme, and 1/8 tsp cayenne
Parsnip with ginger: use peeled parsnips, plus 1 tsp ground ginger, ¼ tsp cardamom, ¼ tsp allspice, and 1/8 tsp cayenne
09-24-10
Stuffed stuff (thanks Angela E.)
Ideas for peppers, zucchini, summer squash, precooked winter squash
Prepare vegetable to be used as a shell:
cut off pepper tops, use extra bits in filling
slice zucc/summer squashes lenth-wise and scoop out all but ¼”
Slice winter squash in half, scoop and roast until tender.
1lbs ground beef or sausage
1 onion, chopped
1 cup rice, cooked
salt and pepper
parsley, chives, basil, oregano, whatever
Cheese (parmesan
Brown meat. Saute onion with whatever extra vegetable bits you have. (Use up extra vegetables here: misshapen peppers, too big or too small summer squash/zucc, diced tomatoes. Substitute at will. You might have more stuffing left over. Just serve it along side the stuffed stuff.)
Combine meat, sautéed vegetables with cooked rice and seasonings of your choice.
Stuff veggie vessel. set upright in pan, top with cheese of choice, Bake until hot through, 25-30 minutes.
Pretty much everything can be frozen; pureed squash, soup, stuffed things all freeze really well.
10-04-10
Baked squash with Parmesan and Herbs (thanks to Angela E.)
4-6 servings
Preheat oven to 375
Lightly butter or oil a large gratin dish or 9x9 square pan
Ingredients
1 ¼ lbs squash (summer, pattypan, etc), thinly sliced
salt and pepper
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh marjoram or 1 Tbsp pesto
2 Tbsp olive oil or butter cut into small pieces
Lemon wedges (optional)
1. Steam squash over boiling water for 4 minutes
2. Make a layer in the pan with half the squash
3. Season with salt and pepper
4. Sprinkle with half of the herbs and cheese
5. Repeat steps 2-4 then sprinkle the top with oil or butter
6. Bake until heated through, about 25 minutes. Serve with lemon wedges
10-04-10
Summer Squash Gratin (thanks to Angela E.)
serves 6
Preheat oven to 350 and butter a 9x9 square pan or 10” gratin dish
Steam about 10 minutes (until tender):
1 ¼ lbs yellow squash cut into ½ inch cubes squash
Remove to a medium bowl.
Cook in a small skillet until softened:
1 Tbsp butter or olive oil
½ small onion, finely diced
Add onion to squash along with:
2/3 cup diced Monterey Jack, or Swiss cheese
1/3 C crème fraiche, sour cream, or drained yogurt
2 Tbsp grated Parmesan cheese
1 Tbsp white vermouth or dry white wine
1 tsp ground coriander
salt and pepper
Pour into prepared dish.
Combine and sprinkle over the top:
½ cup fresh breadcrumbs
1 Tbsp melted butter
Bake until bubbling and golden, about 35 minutes
10-06-10
Spice-Roasted Butternut Squash and Onions (thanks Carolyn J., CSA member)
The aroma of roasted, spice-coated squash is the essence of fall. This dish is a wonderful addition to any autumn menu. Prep: 15 minutes | Cook: 25 minutes | Serves 6
Cooking spray
2-1/4 pounds fresh butternut squash, peeled and cut into 1-inch chunks
1 medium red onion, halved and thinly sliced
1 tablespoon olive oil
1 teaspoon garam masala
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, or to taste
3 tablespoons fresh, chopped cilantro
Preheat oven to 400 degrees F. Coat a large nonstick baking sheet with cooking spray. Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt, and pepper; toss to coat. Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes. Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat.
Yields about 3/4 cup per serving.
If you are a Weight Watcher, 2 Points per serving
NOTE: You can find garam masala, an Indian spice blend, at any large supermarket. Buy already peeled, precut squash to cut prep time.
10-06-10
Roasting Summer Squash (thanks to CSA member Jennie B.)
I've been roasting (or grilling) most of our summer squash. You can then eat it right away hot or later on cold in a salad or as an appetizer:
Roasting
Preheat over to 450 degrees with one rack high in the oven and another low.
- Slice squash in 1/4 inch slices, for zucchini or yellow squash you can cut slice it lengthwise so that you have long slabs or make diagonal slices so that you have larger slices.
- Brush roasting pan with olive oil (or spray with Pam or other spray oil).
- Put squash in single layer (no overlapping) in pan.
- Brush top side of squash with more olive oil (or spray with Pam or other spray oil).
- Sprinkle salt and pepper (or a seasoned salt you like) over squash.
Put roasting pans in oven. Set timer for 20 minutes. After 20 minutes take roasting pans out and turn squash slices over. Return to oven, putting pans in opposite (up/down) positions on the racks. Roast another 15-20 minutes until all squash slices are browned on both sides and cooked through. Slide squash slices into serving bowl. Drizzle with balsamic vinegar. Serve.
10-08-10
Cajun Veggie Boil (thanks to Amy D., CSA member)
COMMENT:
The crawfish boil is the premier social event in the spring time here in Louisiana. Friends and family gather for an afternoon under the shade of an oak tree to enjoy a delicacy unequaled in the Southland. However, if crawfish are out of season, the broth is equally delicious to soak up all your leftover veggies!
INGREDIENTS:
- cold water – fill pot approx. ¾ full
- 6 medium onions, quartered – skins ok to throw in
- 6 heads of garlic, split in half exposing pods – skins ok to throw in
- 6 lemons, quartered juice squeezed into pot
- 1 whole bunch of celery, cut up into 4” pieces
- salt to taste
- cayenne pepper to taste
- 4 (3-ounce) bags Zatarain's crab boil or other Cajun Seasoning – i.e. Cajunland
- 6 tbsp celery salt
- 24 medium red potatoes
- 12 ears of corn
- 2 handfuls Button Mushrooms
- 2 Pineapples
- Zucchini
- Squash (all kinds)– cut up into same size as potatoes – skin on
METHOD:
In the biggest stock pot you own (it is very helpful to have a strainer insert – like on a turkey fryer), add onions, garlic, lemons, salt, pepper, Zatarain's crab boil and bring water to a rolling boil. Continue to boil for 30 minutes. This boiling of the vegetables will ensure a good flavor in the boiling liquid. Add red potatoes and cook approximately 10-12 minutes. Add corn and cook 10 minutes before adding the rest of the veggies. Once the water returns to a boil, cook 7-10 minutes, turn off heat and allow to set in boiling liquid 12 additional minutes or longer. The longer they soak, the spicier they get. Use your judgment for riper veggies – if they just need a blanch, add them once you turn off the heat to soak. Otherwise, they mush.
Lift strainer basket out of broth and dump all contents of pan onto a table covered with newspaper. Grab some crusty bread and dig in!
Veggies should be served hot with pitchers of ice cold beer.
NOTE: If you wish to make another batch, you can use the same broth. Just bring broth up to a boil and start over. If you boil peppers, taste the broth to make sure it hasn’t been influenced by the veggies too much.
10-08-10
WHITE CHILI RECIPE FROM PHFM CHILI COOK-OFF (thanks to Cindy BK)
(Make in huge pot)
Ingredients:3 – 48oz jars of Northern beans with juice
5 vegetable or “chicken” bouillon cubes
(water to consistency you want, remembering that you’ll be adding pint of ½ and ½ later)
1 - 2 bags fake “chicken” strips (Morning Star Farms Chicken Strips), cut into small pieces
2 onions
4 small zucchini or yellow squash
4 large stalks celery
2 yellow peppers
8 cloves of garlic
1 small can chopped green chilis
4 Tbsp ground Cumin
2 tsp. Paprika
1 Tbsp Chili powder
½ bunch cilantro
¼ tsp cloves
1 pint ½ and ½
Lime juice?
Toppings
1 bunch scallions
Grated Monterey Jack cheese
Sour cream
½ bunch cilantro
Saute onions, squash, celery, peppers, garlic, chilis and fake chicken in large pot until softened. Add beans, bouillon cubes (and water), cumin, paprika, chili powder, cilantro, and cloves/ Heat thoroughly and cook to the consistency you like. Before serving, add ½ and ½ and heat through again. Top with any toppings you’d like.
10-18-10
ROAST TURKEY (from the CSA picnic) from Kathy P. (from Cook's Country)
1 12 or so lb whole turkey
1 lb salt pork
about 4 cups water
Preheat oven to 350. Wash turkey and pat dry. Fold wing tips under turkey. Put in roasting pan with a rack, breast side up. Cut salt pork in slices about 1/4 inch thick. Lay slices on top of turkey, keeping one for the thick part of each turkey leg. Cover with cheesecloth that has been soaked in the 4 cups of water. (about 4 thicknesses of cheesecloth, it is easier to fold and put in water than try to fold after wet). Lay this wet cheesecloth over the turkey, all but the tips of the legs, pour water right over cheesecloth on top of turkey. Lay a piece of foil over the cheesecloth, tucking down in the pan all around the back of the turkey. Bake for about 2.5 to 3 hours until meat thermometer registers 145.
Take turkey out of the oven, remove foil, cheesecloth, salt pork. Turn oven to 425. Bake turkey uncovered for 40 minutes or until thermometer reads 160.
Take out and let set for about 15 minutes.
This is not directions for a stuffed turkey and will not work if you stuff the turkey.
It was very moist and tasty.
11-17-10
HOW TO COOK A FREE-RANGE PASTURED TURKEY:
11-17-10
KATHY'S SAUSAGE STUFFING FOR TURKEY (enough for a 16 - 20 lb turkey)
1 lb mild or hot sausage
1 stick butter (or 6 to 8 tbsp margarine) I NEVER USE MARGARINE IN MY STUFFING
1 cup chopped onion
1 cup chopped celery
2 1/2 cups chicken or vegetable broth (I prefer chicken NO MSG)
1 lb of bread stuffing, bagged or homemade (I like the Pepperidge Farm herb seasoned)
1 cup chopped cranberries
1 apple, diced small
1 cup finely chopped walnuts
Fry sausage in very large pan. In same pan, after sausage is cooked, melt butter and add onions and celery and cook about 2 to 3 minutes. Remove from heat.
Add broth, bread, cranberries, apple, and walnuts. Mix well.
Loosely stuff turkey (both ends). I like to lay bacon strips over my turkey and over the stuffing; it gives it a greater flavor.
Bake turkey until thigh reaches 180 and stuffing is at 175. Let stand for 20 minutes before removing stuffing and carving.
Any remaining stuffing you can put in a greased casserole. Cover and bake during last 30 minutes of cooking turkey. (350 degrees for stuffing).
