Tuesday, November 10, 2015

For the week of Nov 10th

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Fruit recipes
Baked Apples with Yogurt and Granola
Apple Cobbler with Cheddar Biscuits
Cranberry-Ginger Pear Pie
Grilled Brie, Turkey, and Cranberry Mustard Sandwiches

Small/Large veggie share recipes
Buffalo Cauliflower
Bourbon Carrots with Dill
Squash Lasagna
Vegetable Stir Fry

Large veggie share recipes
Eggplant "Tacos"
Purple Potatoes with Caramelized Onions & Shiitake Mushrooms
Roasted Radishes and Golden Beets
Radish, Apple, and Onion Salad

Baked Apples with Yogurt and Granola
Yummy Healthy Easy - http://www.yummyhealthyeasy.com/2014/09/baked-apples-yogurt-granola.html?mbid=nl_fig_11092015_Daily&CNDID=35824472
Baked Apples tossed in maple syrup and served with spiced yogurt and granola. Easy and healthy dessert, snack or breakfast!
4 apples, cored and cut into 8 slices
3 Tbsp. pure maple syrup
½ Tbsp. butter, melted
½ cup vanilla Greek yogurt
¼ tsp. ground cinnamon
pinch of nutmeg
½ cup low fat granola
  • Preheat oven to 400º F. Place apples, maple syrup, and butter in a 9x13" pan. Toss until apples are well coated. Roast, stirring occasionally until apples are crisp-tender, about 20 mins.
  • Meanwhile, whisk together yogurt, cinnamon and nutmeg. When apples are finished cooking, spoon into bowls, sprinkle with granola and top with yogurt. Serve and enjoy!

Apple Cobbler with Cheddar Biscuits

1 tablespoon unsalted butter, at room temperature, for dish
For fruit filling:
  1 cup packed medium brown sugar
  3 tablespoons cornstarch
  ½ teaspoon fine sea salt
  1 teaspoon ground cinnamon
  8 large apples, peeled, cored, and sliced 1/4 inch thick (3 1/2 pounds prepped)
Apple Cobbler with Cheddar Biscuits  Juice of 1 lemon
  ¼ cup (2 ounces) unsalted butter
For biscuits:
  2 cups (10 ounces) all-purpose flour
  2 tablespoons granulated sugar
  2 teaspoons baking powder
  ½ teaspoon fine sea salt
  2 cups (4 ounces) grated extra-sharp Cheddar cheese
  1 1/3 cups cold buttermilk, or more as needed
  • Position a rack in the lower third of the oven and preheat the oven to 375° F. Butter a 3-quart baking dish.
  • To make the fruit filling, with your hands, rub the brown sugar, cornstarch, salt, and cinnamon together in a large bowl. Add the apples and toss to evenly coat. Gently stir in the lemon juice. Let the apples sit for 15 minutes to release some of their juices. Mix the filling more than one time before scraping the contents into the prepared pan. Cut the butter into small cubes and scatter over the apples.
  • Cover the pan with foil and bake in the lower third of the oven for 20 minutes. This gives the apples a jump start on cooking while you make the biscuits.
  • To make the biscuits, whisk the flour, 1 tablespoon of the sugar, the baking powder, and the salt together in a bowl. Add the cheese and toss until evenly coated. Make a well in the center of the bowl and add the buttermilk. With a rubber spatula or fork, or by hand, stir just until the dry ingredients are moistened. The dough will be shaggy and moist. If the dough seems dry, add a bit more buttermilk, no more than 1 tablespoon at a time.
  • Take the baking pan out of the oven and remove the foil. In 1/4 cup portions, place the dough atop the fruit, distributing the biscuits evenly. (You should end up with about 9 biscuits.) Sprinkle the remaining 1 tablespoon of sugar over the biscuits.
  • Return the cobbler to the oven (this time without the foil) and bake for an additional 30 to 40 minutes, or until the apples are tender, the juices are bubbling, and the biscuits are golden brown.

Cranberry-Ginger Pear Pie 
Cranberry-Ginger Pear Pie by @browneyedbaker :: www.browneyedbaker.com
For the Crust:
  1¼ cups all-purpose flour
  1 teaspoon granulated sugar
  ½ teaspoon salt
  10 tablespoons unsalted butter, cubed & chilled
  2 to 4 tablespoons ice water
For the Filling:
  3 pounds Bosc pears, peeled, halved, cored, & cut into ¼-inch slices
  ¼ cup + 2 tablespoons granulated sugar, divided
  8 ounces (2 cups) cranberries
  1 teaspoon grated fresh ginger
For the Topping:
  ¾ cup all-purpose flour
  ¼ cup light brown sugar
  2 tablespoons granulated sugar
  2 tablespoons crystallized ginger, chopped
  ¾ teaspoon ground ginger
  ⅛ teaspoon salt
  5 tablespoons unsalted butter, melted and still warm
  • Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add 2 tablespoons of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
  • Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
  • Remove the dough-lined pie plate from the refrigerator and trim the overhanging dough to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself, making the folded edge flush with the edge of the pie plate. Crimp the dough, then transfer the dough-lined plate to the freezer for 1 hour before using.
  • Make the Filling: In a large bowl, toss the pears with 2 tablespoons granulated sugar. Cover the bowl with plastic wrap and microwave until the pears turn translucent and release their juices, 4 to 8 minutes, stirring once halfway through. Uncover and let cool to room temperature, about 30 minutes.
  • Adjust the oven rack to the lowest position, place a rimmed baking sheet on the oven rack, and preheat the oven to 400 degrees F.
  • Prepare the Topping: Combine the flour, brown sugar, granulated sugar, crystallized ginger, ground ginger and salt in a medium bowl. Add the melted butter and stir with a fork until the mixture is completely moistened. Let cool completely, about 10 minutes.
  • Finish the Filling & Assemble the Pie: Combine the cranberries, remaining ¼ cup granulated sugar, and fresh ginger in a food processor and pulse until the cranberries are roughly chopped, about 5 pulses. Drain the cooled pears and discard the liquid. Return the pears to the now-empty bowl and add the cranberry mixture, stirring to combine. Transfer the mixture to the chilled dough-lined pie plate. Sprinkle the topping evenly over the pear filling, breaking apart any large clumps.
  • Bake the Pie: Place the pie on the baking sheet and bake until the juices are bubbling and the topping is a deep golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool completely (about 4 hours), before serving.

Grilled Brie, Turkey &Cranberry Mustard Sandwiches
Turkey Brie Grilled Cheese Sandwich with Cranberry Mustard | www.feastingathome.com 
1- 2 Tbs oil
1- 2 Tbs butter
4 pieces of rustic sourdough bread
4 ounces sliced turkey
2 ounces sliced brie (¼ inch thick)
2 T oil
2 T butter
1 teaspoon thyme leaves (optional)
4- 6 Tbs cranberry mustard (recipe below)
  • Preheat oven to 400 F
  • Take two slices of good quality sourdough bread and layer with sliced brie (¼ inch thick), then turkey, and a few generous dollops of cranberry mustard and a sprinkle of thyme. Top with the other slice of bread. In a skillet,  heat a mixture of butter and oil and toast the sandwich, on medium heat, on both sides until perfectly golden in color. Place in the warm oven until sandwich is heated through and brie is melty.
Turkey Brie Grilled Cheese Sandwich with Cranberry Mustard | www.feastingathome.comCranberry Mustard 
(makes 2 ¾  Cups)
½ red onion, diced
2 teaspoons olive oil
2 Cups fresh cranberries
½ Cup apple cider vinegar
½  Cup water
½ teaspoon salt
½ teaspoon cracked pepper
⅓ Cup sugar
4 Tablespoons whole mustard seeds
1 Tablespoon ground mustard
½ teaspoon ground allspice
  • In a medium sized heavy bottom pot, sauté the onion over medium high heat until just tender, about 5 minutes. Add the remaining ingredients, stirring to combine,  bring to a simmer, cover, and turn heat to low for 10 minutes. Turn heat off, leave covered and let stand for one hour. Check consistency. If you like a looser mustard, add a few tablespoons of water to get it to desired consistency.
  • Preserve like you would jam, or refrigerate.

Buffalo Cauliflower 

Baked Buffalo Cauliflower | Persnickety Plates1 head of cauliflower
For the batter
   ½ cup all purpose flour
   ½ cup water
   dash of wing sauce (or hot sauce of choice)
   ¼ teaspoon garlic salt
   ¼ teaspoon dried onion (I use Tastefully Simple's Onion Onion)
For the buffalo sauce
   ¼ cup wing sauce or hot sauce of choice
   3 Tablespoons salted butter, melted
   pinch of salt
  • Preheat the oven to 450 degrees.
  • Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
  • Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
  • In a medium bowl, mix together the batter ingredients. It will be fairly thick.
  • Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
  • Bake for about 15 minutes until the batter just hardens.
  • In a small bowl, mix together the buffalo sauce ingredients.
  • Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
  • Put back into the oven and bake for a few more minutes (5-7 minutes-ish), until the sauce has mostly dried and the cauliflower is crispy.
  • Remove from the oven, let cool, then enjoy! One option - dip in Ranch dressing.

Bourbon Carrots with Dill

Carrots cooked in bourbon and finished off with a little butter, honey and dill4 large carrots, sliced diagonally
½ cup bourbon whiskey
¼ tsp. salt
½ Tbsp. butter or butter substitute or olive oil
A drizzle of honey or maple syrup (to taste)
½ tsp. chopped fresh dill weed
salt to taste
  • Scrub or peel the carrots, then slice on the diagonal.
  • Pour bourbon into a large skillet (large enough to spread the carrots out into one to two layers) and bring to a boil.
  • Add carrots. Cover 4 minutes, stirring once after 2 minutes.
  • Remove cover and cook on medium high until carrots are tender and bourbon has evaporated.
  • Add butter, honey or maple syrup (if desired), and dill weed, and additional salt, if needed.
  • Remove from heat and serve immediately.

Squash Lasagna

1 tablespoon vegetable oil
1 onion, diced
1 lb ground beef
2 cups tomato sauce
8-10 lasagna pasta sheets
1 acorn squash, peeled, cored and sliced thin
1 teaspoon ground nutmeg
1 teaspoon crushed black pepper
1 cup sour cream
1 cup shredded Meunster cheese
1 ½ cup fresh spinach, roughly diced
3-4 green onion, minced
  • Heat the onion and vegetable oil over medium heat until the onion has softened considerably.  Add the beef and brown, crumbling it with a wooden spoon as it cooks.  Add the tomato sauce and heat through, then set aside.
  • Preheat the oven to 375*F.  Generously salt a large pot of water and bring it to a boil.  Cook the lasagna sheets until they are almost al dente- about 6 minutes-, then remove and shock with cold water.  While the lasagna sheets are boiling, toss the squash with the nutmeg and black pepper and set aside.  Cream together the sour cream, Muenster cheese, spinach and scallions.
  • When the pasta is finished, begin building the lasagna.  Lay down 3-4 sheets of lasagna, then top with a layer of sour cream mix, then a layer of squash, and then a layer of the meaty tomato sauce.  Continue in this fashion until the lasagna is all used, ending with a layer of meaty tomato sauce and topped with any remaining squash slices.
  • Bake for 20-25 minutes, or until the squash on top has lightly browned and cooked through.  Remove from the oven and allow to sit for at least 10 minutes before serving.

Vegetable Stir Fry

Vegetable_Stir_Fry_Carrots_Broccoli_Cauliflower_Recipe_0032 tablespoons extra light olive oil
1 medium/large red onion
2 cloves garlic
A sprinkle Himalayan/sea salt
2 cups broccoli florets
2 cups cauliflower florets
1 medium carrot
5 fresh shiitake mushrooms
1 large bok choy
2 tablespoons & 1 teaspoon low sodium soy sauce
2 tablespoons cornstarch
1 tablespoon white cooking wine
1 teaspoon sesame oil
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon tahini paste
1 teaspoon molasses
1/8 teaspoon ginger powder
A pinch of red pepper flakes
  • Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
  • Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
  • Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
  • Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
  • After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.

Eggplant "Tacos"
1 eggplant
olive oil
cilantro or basil
  • Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
  • Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
  • Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.

Purple Potatoes with Caramelized Onions & Shiitake Mushrooms 

3 Slices of thick style bacon
1/2 pound new purple potatoes sliced in half and then in small wedges
Purple Potatoes with Caramelized Onions and Shiitake Mushrooms (photo)1 small yellow onion, thinly sliced lengthwise
4 medium sized shiitake mushrooms, thinly sliced
Olive oil
Kosher Salt
Freshly cracked pepper
1 pinch red pepper flakes
1 tablespoon chopped fresh tarragon
1 tablespoon chopped capers
1/2 Tbsp unsalted butter
  • In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve.
  • While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan on to a paper towel-lined plate, reserve for later.
  • Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.
  • Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes.
  • Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. 

Roasted Radishes & Golden Beets 

Roasted-Radishes-Golden-Beets1 bunch radishes, stems removed
12-ounces golden beets, peeled
3 whole garlic cloves
2 tablespoons olive oil
½ teaspoon paprika
Salt and pepper, to taste
Lemon juice
Plain Greek yogurt (optional)
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
  • Cut the radishes in half or quarters, depending on size. Peel and quarter the golden beets.
  • In a large bowl, toss the radishes, beets and garlic with the olive oil, paprika, a generous pinch of salt and pepper. Transfer to the prepared baking sheet.
  • Bake for 15 minutes, turning halfway through, or until the beets are tender and the radishes are golden. Cool slightly on the baking sheet, then top with a squeeze of lemon juice. Serve with yogurt.

Radish, Apple, and Onion Salad 

4 radishes, thinly sliced
2 sweet apples, cored, seeded and thinly sliced and tossed with 2 teaspoons lemon juice
½ red onion, thinly sliced
1 head romaine lettuce or red leaf lettuce, chopped
Radish, Apple and Onion SaladDill and Poppy Dressing:
  3 tablespoons red wine vinegar
  2 teaspoons sugar
  1 teaspoon salt
  ¼ cup extra-virgin olive oil
  ½ cup sour cream
  1 teaspoon poppy seeds
  2 tablespoons chopped dill or 2 teaspoons dried dill

Combine radish, apple (coated in lemon to retard browning) and onion with chopped lettuce. In a small bowl, combine vinegar with sugar and salt. Whisk in oil, stir in sour cream, poppy and dill. Drizzle dressing evenly over salad and serve.

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