Tuesday, December 22, 2015

Shares recipe ideas

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Fruit Recipes
Crab Apple Tarte Tatin
Crab Apple-Cranberry Relish
Moscato Poached Pears Wrapped in Puff Pastry
Cranberry Buckle
Carrot, Apple, Zucchini Bread

Small/Large Veggie Share Recipes
Spicy Potatoes & Broccoli
Penne with Cauliflower & Leeks
Escarole & Broccoli Salad
Escarole with Crisped Potatoes & Onions
Onion, Spinach, & Broccoli Quiche

Large Veggie Share Recipes
Baked Pasta with Winter Squash & Escarole
Crispy Cauliflower-Carrot Fritters
Jerusalem Artichoke & Carrot Soup
Squash Dip

Crab Apple Tarte Tatin
Dinner with Julie - http://www.dinnerwithjulie.com/2013/09/17/crabapple-tarte-tatin

crabapple tarte tatin 4Small or medium crab apples
2/3 cup sugar
1/4 cup butter
2 Tbsp. honey or maple syrup
Pastry for a single crust pie or 1 pkg. puff pastry, thawed
crabapple tarte tatin 3
  • Preheat the oven to 400°. Stem and halve your crab apples; if you like, cut out their cores.
  • In a heavy ovenproof or cast iron skillet cook the sugar, butter and honey over medium-high heat for 4-5 minutes, until it turns smooth and golden. Place enough apples to cover the bottom of the pan into the hot caramel and cook for another 2-3 minutes. (Pack them tightly - they'll shrink.) Remove from heat and turn the apples cut-side up using tongs.
  • Roll the pastry out until it’s a little larger in diameter than the skillet(s); cover the apples and tuck in the edge of the pastry. Cut a few slits in the top and bake for 20-25 minutes, until the pastry is golden and the apples bubble around the edges.
  • Carefully invert the tarte tatin onto a plate while it’s still warm. Serve with whipped cream sweetened with maple syrup.

Crab Apple-Cranberry Relish
The Washington Post - https://www.washingtonpost.com/pb/recipes/crab-apple-cranberry-relish/11765

8 ounces unpeeled crab apples, cored and cut into 1/4-inch pieces 
1 cup fresh or frozen cranberries
1/2 cup sugar, plus more to taste
1/4 cup pure unsweetened cranberry juice
  • Place the apple pieces in a medium saucepan over medium heat; cook uncovered for about 10 minutes, stirring occasionally, until softened.
  • Add the cranberries and cook for about 10 minutes, stirring and/or slightly mashing, until they release their juices.
  • Add the sugar and stir until it has dissolved, then add the cranberry juice and mix well. Taste, and add sugar as needed.
  • Serve warm; or cool. Cover and refrigerate for up to 3 days.

Moscato Poached Pears Wrapped in Puff Pastry

Poached Pears Wrapped in Puff Pastry3 firm pears
4 cups moscato wine
1.25 cups sugar
3 strips lemon zest, removed with a vegetable peeler
juice of 1/2 a lemon
2 cinnamon sticks
1 sheet puff pastry, thawed
  • Peel the pears. If they don't stand up straight on their own, cut a bit off the bottom to create a flat surface.
  • In a saucepan, combine the wine, sugar, lemon strips and juice, and cinnamon sticks. Heat over medium high until the sugar dissolves. Add the pears, and lay them on their sides.
  • Riper pears will need less cook time, but typically your pears need somewhere between 5 and 15 minutes on each side. Make sure you watch so your pears don't turn into mush. Once the pear is knife tender on all sides, remove from the poaching liquid. Remove the lemon strips from the pot, and turn the heat to high to start reducing the poaching liquid. Reduce until it's thick and amber colored.
  • Preheat the oven to 400 degrees F.
  • Cut the puff pastry into long strips using a pizza wheel.
  • Wrap the puff pastry strips around the outside of the pear, starting from the bottom. They should stick pretty well on their own.
  • Bake the pears for 15 to 20 minutes, until the puff pastry is golden brown. Drizzle the pears with the reduced poaching liquid, and enjoy!

Cranberry Buckle
Leite's Culinaria - http://leitesculinaria.com/82700/recipes-cranberry-buckle.html

Cranberry Buckle Recipe1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 stick (4 ounces) unsalted butter, at room temperature, plus more for the pan
3/4 cup granulated sugar
 Zest from 1 orange, preferably organic
2 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream (for the love of all things good, use full-fat)
2 cups fresh or frozen cranberries
For the crumb topping
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon fine sea salt
1 stick (4 ounces) unsalted butter, cold, cut into 1/4-inch cubes
1 tablespoon vanilla extract
  • Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan.
  • Sift the flour, baking powder, and salt together in a bowl.
  • Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
  • Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
  • Make the crumb topping: Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
  • Sprinkle 1 cup crumb topping over the cranberries on the batter. If you really, really, really like crumbs, dump the rest of the crumbs on the cake. If you want to save a little for another day, stash the remaining crumb topping in a resealable plastic bag for another buckle and freeze for up to 3 months.
  • Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.

Carrot Zucchini Apple Bread

Carrot Zucchini Apple Bread | MomOnTimeout.com Delicious AND healthy! #zucchini #bread #reciped1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
¼ cup fresh orange juice
1 Tbs vanilla extract
3¼ all-purpose flour
½ tsp salt
2½ tsp baking powder
¾ tsp baking soda
1 Tbs cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini (unpeeled)
1 cup diced, peeled apple
½ cup pecans, chopped (optional)
   ½ cup cream cheese, softened
   ¼ cup unsalted butter, softened
   2-3 cups powdered sugar
   1-3 Tbs orange juice as needed
  • Preheat oven to 350 degrees.
  • Grease and flour two 8x4 inch loaf pans.
  • Blend butter, sugar, egg, orange juice, and vanilla together.
  • Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
  • Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
  • Pour into prepared pans.
  • Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
  • Let cool before icing.
  • Frosting: Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  • Frost bread and enjoy!
Spicy Potatoes and Broccoli

2 tablespoons oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon cumin seeds
3/4 teaspoon crushed fenugreek seeds
3/4 teaspoon red pepper flakes
2 medium sized potatoes, peeled and diced
3 tomatoes, chopped
1 teaspoon salt
2 cups of broccoli spears
  • Heat the oil on medium heat for about a minute.
  • Add in the ginger and garlic and stir for about 30 seconds until the mixture begins to sizzle.
  • Add in the cumin seeds and the fenugreek seeds and cook until the seeds sizzle and smell fragrant.
  • Add in the potatoes and mix well.
  • Stir in the tomatoes and the salt and cover and let the potatoes steam cook for five minutes.
  • Stir in the broccoli spears and cook the mixture on medium heat until the potatoes are soft and the broccoli is tender crisp.

Penne with Cauliflower and Leeks
Food & Wine - http://www.foodandwine.com/recipes/penne-with-cauliflower-and-leeks

1/3 cup extra-virgin olive oil
2 medium leeks, white and light-green parts thinly sliced crosswise
2 garlic cloves, thinly sliced
1 pound cauliflower, cut into 1-inch florets
1 fresh red chile, seeded and thinly sliced
1 cup dry white wine
1/2 cup water
8 cherry tomatoes, quartered
3/4 pound penne rigate
Salt and freshly ground black pepper
  • In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.

Escarole & Broccoli Salad
frugivore - http://frugivoremag.com/2011/10/is-broccoli-boring-broccoli-escarole-salad-with-warm-mustard-vinaigrette

1 to 2 heads of Escarole; cleaned and roughly chopped
1 to 2 heads of broccoli; cut into smaller florets
Sea salt and fresh black pepper; as needed
Crushed red pepper; as needed
8 to 10 oz. sausage; thinly sliced
1 large shallot; thinly sliced
1 cup red wine
2 tbsp. mustard
1/4-cup plus 2 tbsp. olive oil; more as needed
The juice of one lemon
  • In a large skillet, warm one tablespoon of olive oil over medium-high heat. Add the sausage and stir frequently until it’s crispy brown—similar to bacon. Place aside on a paper-towel lined plate.
  • To make the Warm Mustard Vinaigrette: Add another one tablespoon of olive oil to the same skillet. Place shallots in the skillet and cook until translucent. Add red wine, salt, black pepper and crushed red pepper to the skillet. Simmer uncovered to reduce wine in half. Place reduced wine and shallots in a medium bowl.
  • Whisk in the salt, black pepper, crushed red pepper, mustard, olive oil and the second half of the lemon juice to make the Warm Mustard Vinaigrette.
  • In a large bowl, lightly toss the escarole, steamed broccoli, sausage slices and warm Mustard Vinaigrette together.

Escarole with Crisped Potatoes and Onions

1 head escarole, chopped and washed, some water left on leaves
2-3 cups of potatoes, such as Yukon Gold or other starchy type, boiled until just tender and sliced ¼ inch thick
1 small onion, cut into medium dice
1 tablespoon butter
Oil as needed
Salt and pepper to taste
1 teaspoon fresh thyme, savory, or basil, chopped
  • Heat a large sauté pan over medium high heat. Coat pan bottom with oil, and when hot, add the butter. As soon as it stops foaming, swirl to mix in with oil and add the potato slices. Toss to coat evenly with oil/butter mixture, and season aggressively with salt and pepper. Cook, shaking the pan and tossing potatoes occasionally, until they are golden and crisp. Remove from pan and keep warm.
  • Add the onions to the pan and sauté until “clear”, adding oil if needed. Add herbs and toss to distribute. Add the escarole, combining with the onions and herbs, and season lightly. Cook until wilted.
  • Add the potatoes to the pan, combine with the escarole, and cook to heat through. Taste for seasoning, adjust if needed, and serve.

Onion, Spinach, & Broccoli Quiche
SparkPeople - https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1761826

Crustless Onion, Spinach and Broccoli Quiche3 large eggs
3 egg whites
1/4 c. shredded cheddar cheese
1/2 c. milk
1-2 tsp. olive oil
2-3 oz. FRESH spinach
2 c. FRESH broccoli florets
1/3 c. chopped onions
2-3 garlic cloves, chopped
Salt and pepper to taste
Cooking spray
  • Preheat oven to 400 degrees.
  • Heat olive oil in a skillet on medium. Add garlic, onion and broccoli. Saute 5 minutes or until onion becomes slightly translucent, then add spinach. Turn off heat and cover, allowing the spinach wilt slightly.
  • Meanwhile, in a large mixing bowl whisk together eggs, egg whites, cheese and milk until it's mixed together well. Add vegetables to mixing bowl and salt and pepper to taste.
  • Grease a 9" pie pan with cooking spray and pour mixture into it. Bake at 400 degrees for 25-30 minutes or until the top is slightly browned and the center is firm and set. Let cool for five minutes before serving.

Baked Pasta with Winter Squash and Escarole

8 oz Barilla Whole Grain Rotini
1 1/3 cups fat-free ricotta
4 cups raw escarole (or spinach)
1/2 cup minced onion
2 cloves minced garlic
2 cups cooked and pureed winter squash, any variety
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Vegetable oil cooking spray
1/2 cup grated Parmesan
  • Heat oven to 375 degrees.
  • Cook pasta according to package directions; drain.
  • While pasta cooks, combine ricotta, escarole, onion, garlic, squash, nutmeg, salt and pepper to taste. Add drained pasta to ricotta mixture.
  • Spray a 9- or 10-inch baking pan with vegetable oil spray and place mixture in pan. Top with Parmesan and bake for 20 minutes. Turn oven to broil and cook for 1 to 3 minutes until top is bubbly and brown. Serve immediately.
Crispy Cauliflower-Carrot Fritters

4 cups water
2 cups cauliflower florets
1 cup matchstick-cut carrots
1/2 cup all-purpose flour
1/3 cup grated Parmesan cheeseCrispy Cauliflower Carrot Fritters with Smoky Garlic Aioli
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
2 green onions, thinly sliced
1 egg, lightly beaten
2 tablespoons olive oil
  • Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
  • Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
  • Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed. Serve with Smoky Garlic Aioli (recipe below). 

Smoky Garlic Aioli
3/4 cup raw cashew pieces, soaked for 4 to 8 hours
1 clove garlic
1/4 cup + 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon smoked paprika
Salt and pepper to taste
Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.

Jerusalem Artichoke & Carrot Soup

1 brown onion, diced
1 teaspoon ghee or coconut oil
2 slices of fresh ginger, diced
3 medium Jerusalem artichokes, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, diced
Zest of ½ lime
2 cups vegetable stock
1 tablespoon fish sauce
Juice of ½ lime
3 tablespoons coconut cream
For garnish
2 tablespoons olive oil
1 small Jerusalem artichoke, peeled and thinly sliced
½ small carrot, peeled and thinly sliced
Zest of ½ lime
  • Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Sauté onion for 2-3 minutes, until slightly softened.
  • Add ginger and artichokes, and stir through. Then add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to boil, then turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
  • Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
  • Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side, until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.

Squash Dip
2 blocks of cream cheese, softened
4 ounces of goat cheese, softened
3 green onions, minced
2 cloves of garlic, minced
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper
1 small hubbard squash
  • Cut a hubbard squash in half.  Place both pieces of the squash on a baking sheet.  Roast in the oven for 30 minutes at 400 degrees.  Leave one half to use as bowl.  Scoop out 1/2 cup of flesh from the other piece of cooked squash.  Mash it with a fork.  Set aside.
  • In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup of cooked, mashed squash.  Mix until combined.  Spoon mixture into the ‘bowl’ piece of the squash.  Place it on a baking sheet and bake for 20 minutes at 350 degrees.  

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