Tuesday, August 25, 2015

Ideas for your share this week

Share list:

Fruit Recipes:
Peaches and Cream Popsicle
Peaches and Cream Stuffed French Toast
Asian Pear and Ginger Vinaigrette
Grilled Ham and Cheese with Pears

Small/Large Veggie share recipes:
Basil and Goat Cheese Balls
Spaghetti Squash with Tomatoes and Basil
Tomato and Fresh Corn Quiche
Spicy Quick Pickled Radishes
Chinese Pepper Steak

Large Veggie share recipes:
Dark Chocolate Beet Brownies
Cucumber Mint Raita
One Pot Vegan Pasta
Chopped Chard with Apricot Vinaigrette
Pasta Salad

Peaches and Cream Popsicle
Super Healthy Kids - http://www.superhealthykids.com/peaches-cream-popsicles
Peaches And Cream Popsicles.  Creamy, delicious and full of fresh ingredients!  www.superhealthykids.com
4 cup sliced peaches
3 tablespoons water
3 tablespoons honey
1/2 cups heavy whipping cream
2/3 tablespoons maple syrup, pure
1/2 teaspoons vanilla extract
  • Put the peaches and water in a small sauce pan and bring the heat up to medium/high, and bring to a low simmer for about 5-10 minutes until the peaches soften, turn the heat off, and add the raw honey, and puree the mixture completely.
  • Transfer the peach puree to the freezer to chill for a quick half hour. Once the peach puree is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
  • Fold the whipped cream gently into the peach puree, and pour/scoop into popsicle molds to freeze.

Peaches and Cream Stuffed French Toast
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup sliced fresh peaches
4 slices French bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Diced peaches and maple syrup, for serving
  • To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with peach slices. Make two French toast "sandwiches."
  • In shallow pan or pie plate, beat eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side.
  • Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced peaches and maple syrup.

Asian Pear and Ginger Vinaigrette 

1 2" piece ginger, peeled, thinly sliced
½ cup olive oil
½ Asian pear, peeled, cored, cut into large pieces
3 tablespoons apple cider vinegar
2 tablespoons white miso
2 teaspoons finely grated lime zest
1 teaspoon pink peppercorns
½ teaspoon white peppercorns
Kosher salt
  • Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
  • Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
  • Do Ahead: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.

Grilled Ham and Cheese with Pears 

Grilled Ham and Cheese with Pears4 slices sandwich bread
8 ounces Gruyere cheese
1-1 pear, thinly sliced
8 ounces deli ham, thinly sliced
  • Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
  • Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

Basil and Goat Cheese Balls with Cherry Tomatoes
FreshHerbs.com - http://www.freshherbs.com/2014/05/basil-and-goat-cheese-balls-with-cherry-tomatoes

Basil Goat Cheese Balls6 oz. semi-soft goat cheese
6 tbsp basil leaves
24 cherry tomatoes
  • Make ¼ oz. balls out of the goat cheese by rolling between clean palms.
  • Roll each goat cheese ball in Greek basil leaves until well covered.
  • Stick a toothpick through a cherry tomato and then spear a Greek basil-covered goat cheese ball. Repeat.
  • Serve with crackers.

Spaghetti Squash with Basil and Tomatoes 

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese
  • Using a sharp paring knife, carefully pierce (aka, stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.
  • Let squash cool for a few minutes before handling. Carefully (the squash will be hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.
  • Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

Tomato and Fresh Corn Quiche 

1 pie crust
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper
  • Prepare crust according to recipe directions. Pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.
  • To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.
  • Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.
  • In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.
  • Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

Spicy Quick Pickled Radishes

Super easy-to-make pickled radishes that pack a punch! cookieandkate.com1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
  • To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
  • To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  • Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Chinese Pepper Steak 
allrecipes - http://allrecipes.com/Recipe/Chinese-Pepper-Steak-2/Detail.aspx?evt19=1&referringHubId=2277
Chinese Pepper Steak Recipe
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
  • Slice the steak into 1/2-inch thick slices across the grain.
  • Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  • Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Dark Chocolate Beet Brownies 

2 large beets, peeled
3 large eggs
2/3 cup brown sugar
2/3 cup sugar
1/2 cup oil
2 tsp vanilla extract
1 1/4 cup cocoa powder (Hershey's makes a dark chocolate cocoa powder that I like to use in these brownies)
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher or sea salt
1 cup chocolate chips, at least 60% cocao
  • In a medium saucepan, cover the beets with water by an inch.  Place the pot over medium high heat and bring the water to a boil.  Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes.  Drain the beets and puree them.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need.  Set the beet puree aside to cool.
  • Preheat your oven to 350 degrees.
  • In a large bowl whisk together the eggs, oil,  and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients.  Stir in the chocolate chips. 
  • Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray or lined with foil or parchment.  Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.  They will keep in an airtight container for 3 days.

Cucumber Mint Raita Recipe

Cucumber Mint RaitaOne large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
2 cups plain whole milk yogurt
10 large mint leaves, thinly sliced
1/2 teaspoon ground cumin
Pinch of cayenne
Pinch of paprika
Salt and pepper
* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.
  • Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.
  • Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

One Pot Vegan Pasta 
One Pot Pasta Recipe | #vegan | minimalistbaker.com

12 ounces dry pasta
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 Tbsp olive oil
Optional: Fresh parsley or basil for finishing
  • Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
  • Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
  • To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
  • Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
  • Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
  • Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. 

Chopped Chard with Apricot Vinaigrette 

Chopped Chard Salad with Apricot Vinaigrette Recipe1/4 cup thinly sliced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 1/2 tablespoons apricot preserves
1 teaspoon whole-grain Dijon mustard
6 cups chopped Swiss chard
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons walnuts, toasted
1 tablespoon chopped green onions
1 teaspoon freshly ground black pepper
1/2 ounce goat cheese, crumbled

Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.

Pasta Salad with Steak, Green Beans, Bell Pepper, and Bacon
Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon
Kosher salt
1/2 pound medium shell pasta
1 cup chopped cooked steak
1 cup diced green bell pepper
1 cup chopped blanched green beans
1/2 cup crumbled cooked bacon
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

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