Tuesday, December 15, 2015

Recipes for the middle of December

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Fruit Recipes
Asian Pear Crisp
Flourless Apple Brownies
Baked French Toast with Caramelized Pears & Hazelnuts

Small/Large Veggie Share Recipes
Apple Bacon Stuffed Sweet Potatoes
Garlic-Herb Pinwheels
Sweet Potato & Kale Pizza
Turkey Hash with Brussels Sprouts & Parsnips
Kale, Brussels, and Miso Salad

Large Veggie Share Recipes
Afghan Sweet & Savory Braised Pumpkin
Skillet Kale & Pumpkin Pasta
Kohlrabi, Fennel, and Apple Slaw
Persian Fingerling Potato Quiche with Chives

Asian Pear Crisp with Vanilla Ice Cream

Asian Pear Crisp - dang that's delicious4 medium Asian pears (or 5 small), seeds removed & cut in small slices
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
   1 ½ cups old fashion whole grain oats
   2/3 cup all-purpose flour
   1/3 cup light brown sugar
   ¼  teaspoon baking powder
   8 tablespoons unsalted butter, cut in small pieces
   2 1/2  tablespoons maple syrup
  • Preheat oven to 350 degrees with the rack positioned in the middle.
  • In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined.
  • In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.
  • Pour the topping mixture over the pears and spread the mixture evenly.
  • Place the casserole in the center of the oven and bake for 30 minutes.
  • Serve warm with a scoop of vanilla ice cream.

Flourless Apple Brownies

flourless apple brownies #chocolateparty | Roxanashomebaking.com1 cup baking chocolate, roughly chopped
2 tablespoons butter
2 oz almonds or hazelnuts
1/3 cup sugar
4 eggs
pinch of salt
1-2 medium honey crisp apples, diced
  • Preheat the oven to 350F. Line an 11X7 baking pan with parchment paper and set aside.
  • In a small saucepan add the chocolate and butter. Melt over low heat stirring constantly. You can also use the microwave.
  • Set aside and stir a couple more times until it starts to cool down.
  • Add the sugar and salt and mix a little more. Set aside.
  • In your food processor add the almonds or hazelnuts and pulse a couple of times, I didn't want mine to be perfectly ground, but if your prefer you can pulse few more times or add finely ground almond flour instead.
  • Add the ground almonds to the chocolate mixture.
  • Slowly add the eggs, one at a time, stirring as fast as you can to prevent the eggs from scrambling.
  • When all the eggs are added to the chocolate mixture, pour it in the prepared pan.
  • Spread the diced apples on top, gently pressing down and bake in preheated oven for 35 minutes.
  • Leave to cool completely before removing and cutting into bars.

Baked French Toast with Caramelized Pears and Hazelnuts
7-8 Cups french or sour dough bread (about one large loaf) or baguette or brioche
2 ripe bosc pears
½ C toasted hazelnuts, crushed
7 eggs
2½ cups half and half (or whole milk)
½ C real maple syrup (divided)
⅛ tsp salt
½ tsp nutmeg
½ tsp cardamom
1 vanilla bean (or 1 tsp vanilla)
2 T butter
Zest of one small orange
  • Preheat oven to 350F
  • Toast hazelnuts 10-15 mins, let cool, and gently crush ( using a rolling pin).
  • Split vanilla bean, scrape out seeds and place directly in a small sauce pan with 2½ C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes.
  • Slice the pears.
  • Melt 2 T butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 T maple syrup. Simmer for a few more minutes, allowing them to caramelize. Set aside.
  • Cut bread in to ½ inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 T maple syrup. When half and half has cooled, remove vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, it may cause your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between... so the eggs gradually warm up.)
  • Generously butter a 9x 13 inch baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight. Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon. Bake 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots butter over the top and serve with warm maple syrup.

Apple Bacon Stuffed Sweet Potatoes

Apple Bacon Stuffed Sweet Potatoes I howsweeteats.com4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese

  • Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
  • While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
  • Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

Garlic-Herb Pinwheels
Pip and Ebby - http://www.pipandebby.com/pip-ebby/2011/6/12/garlic-herb-pinwheels.html

1/3 cup chopped mixed fresh herbs (such as chives, parsley, mint)
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Coarse salt & ground pepper
1 sheet frozen puff pastry, thawed
  • Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, olive oil, salt and pepper. On a lightly floured work surface, unfold puff pastry sheet and spread herb mixture over top. Roll pastry.
  • With a sharp knife, cut into ¼-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes.

Sweet Potato & Kale Pizza 
epicurious - http://www.epicurious.com/recipes/food/views/sweet-potato-and-kale-pizza-51188430?mbid=nl_fig_10262015_Daily&CNDID=35824472

Sweet Potato and Kale Pizza / Photo by Johnny Miller1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts
 Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

Turkey Hash with Brussels & Parsnips
NYT Cooking - http://cooking.nytimes.com/recipes/1017009-turkey-hash-with-brussels-sprouts-and-parsnips

12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch lardons
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 ½ cups slivered brussels sprouts
6 scallions, chopped
1 jalapeño, finely chopped
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)
  • Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
  • Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
  • Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
  • Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
  • For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

Kale, Brussels & Miso Salad
1 bunch kale
¼-½ lb brussels
¼ lb shiitake mushrooms
2 T soy sauce or tamari 
2 t sesame oil
1 T miso
¼ c rice vinegar
2 t brown sugar
chili flakes
2-4 organic eggs
  • Clean and roughly chop the kale. Slice the brussels as thinly as possible. Place in a bowl with the kale.
  • Whisk together soy sauce, sesame oil, miso, vinegar, sugar and chili flakes and pour over greens.
  • Remove stems and chop the mushrooms. Saute over high heat with enough oil to lightly coat your pan until golden and tender. Add to greens.
  • Fill a shallow pot with just enough water to cover the eggs, about 2-3”. Add a tablespoon of vinegar and bring water to a boil. While waiting for the water to boil, crack eggs into individual ramekins. Once the water boils, turn heat to low, wait for the water to stop bubbling, and drop each egg in, bringing the ramekin to the water and gently releasing the egg into the pot. Cook for about 3 minutes, depending on how runny you like your yolks. Remove with a slotted spoon, and place onto portioned salad.

Afghan Sweet & Savory Braised Pumpkin

1 pound of butternut squash or pie pumpkin
1 medium yellow onion
4 tablespoons vegetable oil
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chili powder or according to taste
1/2 tablespoon tomato paste or 1/2 cup tomato puree
1 cup water
3 tablespoons sugar
Dried or fresh mint for garnish
  • Peel the squash or pumpkin. Using a spoon, scoop out the inner membrane and seeds. Cut into 1 inch cubes and set aside.
  • Peel and place the onion in a food processor and puree.
  • Heat oil in a medium heavy bottom pan or wok. Carefully add the onion puree and cook on medium-low heat untill it is golden, about 10 minutes. Then add ginger, garlic, turmeric, coriander powder, and chili powder and stir for 1 minute or untill fragrant.
  • Now add tomato paste or puree, water, sugar and salt, bring to a boil, while stirring.
  • Add the chopped butternut squash or pumpkin pieces. Reduce heat and simmer uncovered till the squash is cooked, but still holding its shape, about 20 minutes. Add more water while cooking, if needed.
  • Garnish with mint and serve with garlic yogurt (vegans can use cashew cream instead) and naan.

Garlic Yogurt – whisk everything together:
1/2 cup plain yogurt
1 clove galic minced


Skillet Kale & Pumpkin Pasta 
Serious Eats - http://www.seriouseats.com/recipes/2013/10/skillet-kale-pumpkin-pasta-recipe.html

2 tablespoons extra virgin olive oil, plus more for serving
Skillet Kale and Pumpkin Pasta3 1/2 cups cubed, peeled and seeded sugar pumpkin or kabocha squash
Kosher salt and freshly ground black pepper
1 medium shallot, thinly sliced (about 1/2 cup)
Pinch of dried red chili flakes
1 clove garlic, minced or finely grated (about 1 teaspoon)
4 cups homemade or store-bought low-sodium vegetable or chicken stock
1 pound farfalle pasta
3 cups chopped kale, stemmed and leaves removed from ribs and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lemon
2 ounces finely grated Parmigianno-Reggiano, plus more for serving
  • Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and and add the shallot and chili flakes and cook until softened, about 1 minute more, then add the garlic and cook until fragrant, another 30 seconds.
  • Add the stock and the pasta and adjust the heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in the kale leaves. Allow the pasta to finish cooking and the kale to wilt. Remove from the pan and toss with the lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.

Kohlrabi, Fennel, & Apple Slaw

1 medium kohlrabi
1 medium apple 
1 small (or 1/2 large) bulb of fennel
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon dijon or grainy mustard
2 teaspoons honey
salt and pepper
Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin. Peel the apple. Slice the kohlrabi and the apple into matchstick sized pieces. Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi. Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth. Toss the sliced vegetables and apple in a bowl with the dressing. Season with salt and pepper to taste.

Persian Fingerling Potato Quiche with Chives

Persian Fingerling Potato Quiche with Chives (Kookoo-yeh Sib-Zamini)1/8 tsp saffron, crushed
1 1/2 tsp water, hot
eggs, large
1/4 cup chives, diced
1/4 cup milk
1 tsp salt
1/8 cup black pepper, ground
1 lb fingerling potatoes
  • In a small bowl combine saffron & water
  • Preheat oven to 375ºF.
  • In a large bowl, whisk together 6 eggs, chives, milk, salt, and black pepper
  • Scrub clean and cut in thin slices fingerling potatoes
  • Stir in saffron liquid and potatoes into the egg mixture.
  • Spray 9-inch ceramic pie dish with cooking spray and pour in the egg-potato mixture.
  • Bake for 35-40 minutes, or until top is lightly browned.
  • Let it cool for 15 minutes prior to serving. Or, cool completely and serve at room temperature.
Pizza with Sorrel, Potatoes, and Feta

1/2 lb potatoes, peeled and sliced very thin 
1/4 cup chopped red onion
1 14-inch pizza crust
olive oil
3 oz. shredded mozzarella
1-2 cups finely chopped fresh sorrel (stemmed)
2-3 Tbsp snipped fresh chives (optional)
3 oz. crumbled feta
Salt and pepper to taste

  • Par-cook the potatoes by lightly steaming or boiling until not quite tender.
  • Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
  • Spread the mozzarella over the crust, then add the sorrel. Sprinkle the chives over the sorrel, then carefully spread the par-cooked potatoes evenly over the greens. Sprinkle with feta, red onion, and a bit of salt and pepper. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

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