Tuesday, October 13, 2015

Recipe ideas for mid-October

Share List

Fruit Recipes
Apple & Pear Crisp
Concord Grape Muffins
Freezer Apple Pie Filling

Small/Large Veggie Share Recipes
Chicken Broccoli Alfredo Stuffed Shells 
Warm Spaghetti Squash Salad 
Spicy Honey-Roasted Squash Seeds
Autumn Squash & Scallion Hummus
Kale & Potato Gratin 
Grilled Cabbage with Bacon
Sorrel/Kale Rice Bowls with Poached Eggs

Large Veggie Share Recipes
Crock Pot Cauliflower Chicken Chili 
Super Creamy Potato & Kohlrabi Soup 
Potatoes with Dandelion Greens & Fried Eggs
Apple and Pear Crisp2 pounds ripe Bosc pears (4 pears)
2 pounds firm apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
  • Preheat the oven to 350 degrees F.
  • Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
  • For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  • Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Concord Grape Muffins

gluten free concord grape muffins2 cups flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons cold butter, cut into 12 pieces
1 cup whole milk
8 ounces seeded concord grapes**
2 teaspoons coarse sugar, for sprinkling tops (optional)
  • Preheat oven to 400ºF.
  • Grease one 12-cup standard size muffin tin; set aside.
  • Add flour, granulated sugar, baking powder, baking soda and salt to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
  • Pour in the milk and stir, using a wooden spoon, until just mixed and there are no visible traces of flour. Gently fold in the grapes. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
  • Bake 20 minutes, until tops are golden and a skewer inserted comes out clean (it's okay if there's grape jam on it). Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.
  • **To remove seeds, use a sharp knife to cut the grapes in half and either use the tip to remove the seeds or squeeze the grape half with your fingers.

Freezer Apple Pie Filling 

¾ c sugar
1 ½ tsp cinnamon
2 T flour
1 T lemon juice
6 c apples (peeled, sliced and cored)

Combine sugar, cinnamon and flour together. Stir all ingredients together until well combined. Filling may be used immediately or frozen for up to 6 months. To freeze, spoon into a freezer ziplock bag, remove as much air as possible, and lay flay in the freezer.

Chicken Broccoli Alfredo Stuffed Shells

Chicken Brocolli Alfredo Stuffed Shells - www.sweetdashofsass.com - Check out and 'LIKE' Sweet Dash of Sass on Facebook for this recipe and many more!1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar (or mozzaerlla) cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/Pepper to season (if needed)
  • Pre-heat oven to 350 degrees.
  • In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
  • Spoon mixture into pasta shells.
  • Grease 13 x 9 baking dish with butter or cooking spray.
  • Evenly spread spaghetti sauce on bottom of baking dish.
  • Arrange shells in baking pan.
  • Cover with foil and bake 35 minutes until heated through.

Warm Spaghetti Squash Salad 

One 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped pitted green olives
1/2 cup thinly sliced scallion whites
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled ( 1/4 cup)
Kosher salt and freshly ground white pepper
  • Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
  • Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
  • Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

Spicy Honey-Roasted Squash Seeds

Spicy Honey-Roasted Squash Seedswinter squash seeds (pumpkin, butternut squash, acorn squash and spaghetti squash all work)
kosher salt
paprika (smoked if possible)
cayenne pepper
  • Clean the squash seeds by removing them from the stringy part of the squash. Place in a colander and rinse well.
  • Preheat oven to 325. Pour seeds into a small pot and cover with water and about 1 tsp salt. Bring to a boil and simmer for about 10 minutes. Drain and pat dry with a clean kitchen towel or paper towel. (They don't need to be super dry.)
  • Pour seeds into a small bowl. For every cup of squash seeds, you're going to want about 1 1/2 Tbsp honey. Warm honey in microwave (5-10 seconds) and pour over squash seeds. Sprinkle with paprika, cayenne, and a pinch of salt. For 3/4 of seeds, I used 1/4 to 1/2 tsp paprika and less than 1/4 tsp cayenne. Some of the heat will bake out, though, so don't be afraid to be generous with the spices! Stir to coat evenly.
  • Spread into a single layer on a baking sheet. Roast for 10 minutes, stir, and return to the oven for another 8-10 minutes. Check them often during the last 10 minutes, as oven temps vary greatly and you don't want them to burn! The seeds should taste toasted and the spices coating them will be a dark reddish-brown, but the outer coating of the seeds will not be crispy yet. This is because the honey dries as it cools.
  • Remove from oven and let cool until crispy. Snack uncontrollably!

Autumn Squash & Scallion Hummus
Autumn Squash & Scallion Hummus
2 cups roasted squash (about half of one medium Kabocha squash)
1-2 tbsp olive oil for roasting
1 19 ounce can of chickpeas, 1.5 cups cooked if cooking from scratch
6 scallions, chopped
1/4 cup tahini, raw or toasted
1/4 cup lemon juice
1.5-2 tsp salt
1-2 tbsp olive oil
pinch of paprika, black pepper & cilantro/parsley for garnish
  • First, heat the oven to 400 degrees. Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process). Of course, if you have an aversion to the skins, feel free to remove them but I’m a whole squash girl always have been and I take great pleasure in eating whole thing :)
  • Toss or rub the squash slices in a little olive oil and place on a flat baking tray. Bake for 25-30 minutes or so, until the squash pieces are browning and soft. Be sure to flip them over once or twice to cook evenly and prevent sticking. When ready, remove from the oven to cool for a few minutes before pureeing.
  • To make the hummus, combine all of the ingredients in a sturdy blender or food processor. Blend until smooth, adding a little olive oil or water to create a silky smooth consistency. Transfer to large container and use right away or refrigerate.
  • Use as dip, with crackers, on sandwiches, etc

Kale and Potato Gratin
1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
1/3 to 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)
1/4 cup whole milk
  • Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath.
  • Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. This doesn't need to be exact — as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
  • When the water is boiling, add 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot.
  • In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves.
  • In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese.
  • Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.

Grilled Cabbage with Bacon

½ small shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 slices bacon, cooked, 1 tablespoon fat reserved
¼ cup olive oil, plus more
Kosher salt and freshly ground black pepper
1 head green cabbage, cut into quarters
Croutons (for serving)
  • Whisk together shallot, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.
  • Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15–18 minutes. Serve topped with vinaigrette and croutons.

Sorrel Rice Bowls with Poached Egg
Sorrel Rice Bowls with Poached Eggs / Michael Graydon and Nikole Herriott 
2 cups short-grain brown rice
Kosher salt
1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
1/4 cup olive oil
Freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
1 large watermelon radish or 2 red radishes, very thinly sliced
2 tablespoons fresh lemon juice, divided
1/2 preserved lemon, flesh removed, peel finely chopped
1 tablespoon chopped fresh dill, plus more for serving
2 ounces feta, preferably sheep's milk, crumbled
Hot sauce
Flaky sea salt (such as Maldon)
  • Cook rice in a large pot of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
  • Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
  • Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
  • Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
  • Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.

Crock Pot Cauliflower Chicken Chili

This chili recipe has a not-so-secret ingredient — cauliflower — standing in for the beans. Crock pot cauliflower chicken chili is an easy paleo dinner.| cookeatpaleo.com½ head of cauliflower, diced
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1 28-ounce can organic tomato puree
½ cup chicken stock
2 tablespoons chili powder
¼ - ½ teaspoon chipotle chile flakes, to taste
1 teaspoon sea salt
½ teaspoon freshly ground pepper
6 boneless, skinless chicken thighs, cut in large chunks
1 avocado
1 lime
fresh cilantro
  • Add all chili ingredients to crock pot and stir to combine.
  • Cook on low for 8 hours. Taste and adjust seasonings.
  • Cube avocado, cut lime into wedges and chop fresh cilantro.
  • Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

Super Creamy Potato and Kohlrabi Soup

1 medium sized onion, largely sliced
6-7 garlic cloves, peeled and left whole
1 tablespoon olive oil
2 kohlrabi bulbs a little bigger than the size of your palm
3 medium sized yukon gold potatoes
1 1/2 cups vegetable broth
salt and pepper to taste
  • Preheat your oven to 375 degrees. In a large cast iron skillet or baking sheet combine the onions and oil, and put them in the oven to roast. At 15 minutes add the garlic and give the whole thing a stir. Continue roasting - stirring every 10 minutes - until the onions are deeply golden brown (but not burnt of course).
  • Meanwhile, peel the kohlrabi and potatoes. Cut them into half inch chunks, and add them to a large pot with a large pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily. The kohlrabi might still feel a bit hard, but it's ok.
  • Drain the vegetables and put them into your blender (or back into the pot if using an immersion blender). Add the roasted onions and garlic, and blend until the vegetables are completely pureed. Add the broth, and blend to incorporate.
  • If using a standing blender pour the puree back into your pot. Add salt and pepper to taste, and reheat over medium heat if need be. We drizzled ours with homemade oregano oil, but it's not necessary.

Potatoes with Dandelion Greens and Fried Eggs 

Potatoes with Dandelion Greens and Fried Eggs3 tablespoons extra-virgin olive oil
8 flat anchovy fillets
4 baby yukon gold potatoes, very thinly sliced (think potato chips)
1/4 cup chopped flat-leaf parsley
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
Black pepper
1 bunch dandelion greens, stems discarded and leaves chopped
Freshly grated nutmeg
2 tablespoons butter
8 large eggs
  • In a medium skillet, heat the olive oil, 3 turns of the pan, over medium-low heat until hot. Add the anchovies and cook until melted, 2 minutes. Add the potatoes, parsley, garlic and crushed red pepper; spread evenly in the pan and season with black pepper. Cook, turning, until the potatoes are golden, about 10 minutes. Fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 to 8 minutes.
  • In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 to 7 minutes. Repeat with the remaining 1 tablespoon butter and 4 eggs. Serve with the potatoes and greens.

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