Tuesday, December 1, 2015

Share List

Fruit Recipes
Spiced Quince and Apple Sauce
Apple Cheese Danish

Veggie Recipes
Sesame Soy Spaghetti Squash with Broccoli and Edamame
Roasted Kabocha Squash Spinach Salad
Smoky Black Bean Beet Burgers
Carrot and Beet Slaw
Roasted Beets, Cabbage, & Carrots
Smoky Pork Chops with Cabbage And Apple

Large Shares
Salmon and Roasted Vegetable Salad
Pasta with Garlicky Broccoli Rabe
Lentil Vegetable Soup
Chinese Brisket & Turnip Stew

Spiced Quince and Apple Sauce
spiced quince and apple sauce
2 medium quinces, peeled, quartered, and cored
1/4 cup sugar, plus more to taste
4 large sweet apples, such as Jonagold, peeled, quartered, and cored
One 3-inch cinnamon stick
1/2 vanilla bean, split
1/2 star anise
  • Put the quinces, 1/4 cup sugar, and 1 cup water in a heavy medium saucepan. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the quinces turn pink and are beginning to soften, about an hour.
  • Add the apples, cinnamon stick, vanilla bean, and star anise to the pan and continue simmering, covered and stirring occasionally, for another 45 minutes, or until all the fruit is very tender. Taste for sweetness and add a bit more sugar if needed.
  • Remove from the heat and let cool, then fish out the spices and discard. Mash with a potato masher or put through a food mill using  a medium disk. Serve slightly warm or cold.

Apple Cheese Danish 
apple cheese danish
1 package farmer cheese
⅓ cup sugar
1 egg
1 tsp. vanilla extract
¼ tsp. salt
2 medium sweet apples
1 tsp. lemon juice
2 tsp. sugar, for apple mixture
1 sheet frozen puff pastry
Sugar, for sprinkling
  • Combine farmer cheese, 1/3 cup sugar, egg, vanilla extract, and salt in a medium bowl.
  • Toss apples with lemon juice and 2 teaspoons sugar. Set aside.
  • Preheat oven to 400°F. Roll each pastry strip to a 6-inch square. Divide cheese mixture among squares. Top with apples, layering slices.
  • Fold in 2 opposite corners of dough to meet in middle of pastry. Sprinkle with sugar. Transfer to parchment-lined baking pan. Bake until golden, 20 to 25 minutes.

Sesame Soy Spaghetti Squash with Broccoli and Edamame
sesame soy spaghetti squash with broccoli and edamame
Half of a spaghetti squash
Half a head of broccoli, chopped into florets
1 cup frozen shelled edamame
Sesame seeds for topping
Salt and pepper

Sesame Soy Tahini Sauce:
3 tablespoons tahini (sesame seed paste)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
1 teaspoon minced fresh ginger
1 clove garlic, minced
Dash of cayenne pepper
1-2 tablespoons water
  • Preheat oven to 400°F. Cut spaghetti squash in half and scoop out the seeds and pulp from the center. Place one half with the cut side facing down on a greased or lined baking sheet (keep other half wrapped in the fridge for another use). Roast for 30-40 minutes, or until tender - it may take longer, depending on the size of your squash. When done, use a fork to scrape the flesh off the skin and into a bowl (it will scrape off in strands, like spaghetti).
  • While the squash is cooking, whisk together all ingredients for the sauce. Taste and adjust any seasonings to taste. If the sauce is too thick, add a bit more water to thin it out.
  • Place chopped broccoli in a steamer basket and steam over boiling water for 3-5 minutes, until crisp-tender and bright green. Set aside. Cook edamame according to package directions.
  • Divide spaghetti squash into two bowls, top with broccoli and edamame, and drizzle sesame soy tahini sauce on top. Top with sesame seeds and season with salt and pepper, if desired.

Roasted Kabocha Squash Spinach Salad 
Kabocha Squash Salad with Orange Pistachio Vinaigrette - edible perspective-11
1 kabocha squash
1.5 tablespoons coconut oil, melted
salt + pepper
washed + dried spinach
2 pears
feta or goat cheese

Orange Honey Pistachio Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed orange juice
3 tablespoons unsalted pistachios
3 tablespoons apple cider vinegar
1.5 tablespoons honey
1.5 teaspoons orange zest
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
  • Preheat your oven to 400 degrees and line a large pan with parchment paper.
  • Quarter the kabocha squash then cut 1/4-1/2” slices.
  • Place on the pan and pour the melted coconut oil overtop along with a generous amount of salt and pepper.  Rub the slices to coat and place in a single layer.
  • Roast for about 35 minutes flipping over once halfway through.
  • Let cool and carefully cut the skins off of each slice.
  • While roasting, combine all dressing ingredients in your blender.
  • Blend, starting at a medium speed and working to high until smooth.
  • Taste and add more salt, pepper, or honey if desired and blend again until smooth.
  • The dressing will thicken as it sits or once refrigerated.  Store in a sealed jar in the fridge for up to 5 days.
  • Assemble salad with spinach, thinly sliced pears, cooled squash, pistachios, dressing, and cheese if desired.

Smoky Black Bean Beet Burgers
Minimalist Baker - http://minimalistbaker.com/smoky-black-bean-beet-burgers
HEALTHY, simple Black Bean Beet Burgers with Quinoa and Walnuts! Wholesome, hearty and super flavorful!! #vegan #glutenfree
¾ cup cooked quinoa
½ large red onion, finely diced (~3/4 cup)
1 cup finely chopped mushrooms
Salt & Pepper
1 15-ounce can black beans, well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
½ tsp chili powder
¼ tsp smoked paprika
½ cup raw walnuts, crushed or ground into a loose meal
  • Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  • When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  • Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
  • Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).
  • Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill - see notes).
  • Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
  • Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
  • Serve on small buns or atop mixed greens with desired toppings.

Carrot & Beet Slaw 
2 garlic cloves, crushed
¾ cup golden raisins
¼ cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
½ cup (packed) fresh flat-leaf parsley leaves
¼ cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
¾ cup unsalted, shelled raw pistachios
  • Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
  • Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
  • Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
Roasted Beets, Cabbage, and Apples 
1 lb red beets, chopped (about 5)
11 oz green cabbage, sliced (3/4 of small head of cabbage)
3 ½ lbs of tart apples, chopped (3-4 apples)
3 tablespoons oil 
½ teaspoon salt
1 teaspoon garlic granules
  • Preheat oven to 375
  • Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice  Mix well
  • Roast for 35 minutes
  • Mix and serve

Smoky Pork Chops with Cabbage & Apple 
A crisp, sweet apple like Gala, Criterion or Mutsu complements the smoky bacon and autumn vegetables.
Recipe: Smoky Pork Chops with Cabbage and Apple
5 slice smoked bacon
2 tbsp. olive oil
4 bone-in pork loin chops
¾ tsp. ground black pepper
1¼ tsp. salt
1 large onion
3 clove garlic
2 large carrots
1 medium head green cabbage
3 small bay leaves
½ c. hard cider or dry French vermouth
2 large apples
  • In a large skillet, cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.
  • Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes. Remove chops from the skillet and set aside.
  • Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir well to combine, cover, and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Re-cover and return to a boil. Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.
  • Chop reserved bacon coarsely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.

Salmon & Roasted Vegetable Salad 

6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots, and beets
Salmon & Roasted Vegetable Salad3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon minced garlic
1 teaspoon whole-grain mustard
1 teaspoon minced anchovy fillet or paste
8 cups mixed salad greens
2 6-7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
2 scallions, sliced
  • Preheat oven to 450°F.
  • Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  • Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  • When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Pasta with Garlicky Broccoli Rabe
smitten kitchen - http://smittenkitchen.com/blog/2012/04/pasta-with-garlicky-broccoli-rabe

showered with romano cheese1 pound pasta, whatever shape you like
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
Grated Parmesan or Romano cheese for serving

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

Lentil Vegetable Soup 

This lentil vegetable soup recipe is a favorite of my boys and so easy to make.2 small onions, finely chopped
2 carrots, finely chopped
6 small white potatoes, finely chopped
1 16-ounce bag brown lentils
1 15.5-ounce can fire roasted tomatoes, diced
8 cups vegetable broth or water
1-2 cups finely chopped spinach
salt and pepper to taste

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

Chinese Brisket & Turnip Stew 

1 (4-5-pound) beef brisket, trimmed of excess fat and cut into 2-inch pieces
2 tablespoons vegetable oil
10 (1/4-inch-thick) slices fresh, unpeeled ginger
8 medium garlic cloves, smashed
¼ cup chu hou paste
2 cups low-sodium chicken broth
2 cups water, plus more for blanching the brisket
3 star anise pods
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed
2 pounds turnips & daikon radish
1 bunch scallions
Steamed white rice or cooked rice noodles, for serving
  • Fill a large heavy-bottomed pot or Dutch oven halfway with water and bring to a boil over high heat. Add the brisket pieces and return the water to a boil. Immediately drain the meat through a colander and rinse any scum off of it with cold water; set aside.
  • Wash and dry the pot. Heat the oil in the pot over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring occasionally, until fragrant and starting to brown, about minute. Return the meat to the pot, add the chu hou paste, and stir to coat. Add the chicken broth, measured water, star anise, sugar, and measured salt and stir to combine.
  • 3Bring the mixture to a boil. Cover with a tightfitting lid, reduce the heat to low, and simmer until the meat is tender, about 2 1/2 to 3 hours.
  • Meanwhile, peel and cut the turnips or daikon into 1-1/2-inch cubes, place in a large bowl, and cover with a damp paper towel or plastic wrap. Trim and cut the scallions into 1-inch pieces, place in a small bowl, and cover with a damp paper towel or plastic wrap. Refrigerate the vegetables until the meat is tender.
  • Add the turnips or daikon to the pot and stir to combine. Cover and simmer, stirring halfway through the cooking time, until tender, about 30 to 40 minutes.
  • Remove the pot from the heat, stir in the scallions, and let sit uncovered for 5 minutes to allow the scallions to soften slightly. Remove and discard the star anise pods. Taste and season with salt as needed. Serve with steamed rice or rice noodles.

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