Wednesday, December 9, 2015

The week of Dec 7th

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Fruit Recipes
Apple Cider Cinnamon Rolls
Focaccia Stuffing with Apples & Pancetta
Crunchy Pear Salsa

Small/Large Veggie Share Recipes
Roasted Butternut Squash Salad
Cauliflower & Chickpea Curry
Purple Cauliflower Soup
Cauliflower Fennel Gratin
Butternut Squash Latkes

Large Veggie Share Recipes
Leek Risotto
Mashed Potatoes with Carrots & Leeks
Green Lentil Curry with Swiss Chard, Broccoli, and Carrots

Apple Cider Cinnamon Rolls
Crazy For Crust -

   1 package active dry yeast (about 2 1/4 teaspoons)
   3/4 cup apple cider (heated to about 110-120°F, about 30-45 seconds in the microwave)
   1/3 cup sugar
Apple Cider Frosting on top of cinnamon rolls!   3 tablespoons unsalted butter, softened
   1/2 teaspoon salt
   1 egg
   3 - 3 1/4 cups all-purpose flour, plus more for dusting
   Paddle attachment & dough hook for your mixer
   5 tablespoons butter, softened
   2/3 cup brown sugar
   1 tablespoon cinnamon
   2 tablespoons flour
   1/4 teaspoon salt
   1 heaping cup (about 1 medium) peeled, cored, and diced apple
   1/2 cup chopped pecans or walnuts, optional
   2 tablespoons butter, melted
   3 tablespoons cream cheese, softened
   2 cups powdered sugar
   3-4 tablespoons apple cider

  • Place apple cider in a microwave safe measuring cup. Heat for about seconds in the microwave, until it’s about 110-120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature. Also, think very hot bathwater.) Add yeast and stir. Let it sit for a few minutes.
  • Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
  • Add 3 cups of flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
  • Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
  • Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
  • Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using). (See note)
  • Roll the dough up tightly from the long end. Decide how many rolls you want. You can make 8 big rolls, 9 medium, or 12 small. (8 rolls: 8x12” pan, 9 rolls: 9” pan or 9 1/2” round pie plate, 12 rolls: 9x13” pan.) Place the rolls into a pan that has been sprayed with cooking spray.
  • Cover the rolls with plastic wrap and refrigerate overnight.
  • When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Baking time depends on size of rolls as well. My 8 rolls took 27 minutes in my oven.)
  • Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as you want for consistency. Pour over warm rolls and serve.

Focaccia Stuffing with Apples & Pancetta

Focaccia Stuffing with Apples and PancettaStuffing
   8 cups 1/2-inch cubes focaccia bread (about 1 lb)
   8 oz pancetta, diced
   6 tablespoons butter
   1 cup diced onion
   1 cup diced celery
   ¼ teaspoon salt
   ¼ teaspoon pepper
   2 sweet apples, cored and cut into 1/2-inch cubes (2 cups)
   2 cups chicken stock
   2 eggs, slightly beaten
   2 tablespoons chopped fresh thyme leaves
   2 tablespoons chopped fresh sage leaves
Walnut Topping
   ½ cup toasted walnuts, chopped
   ¼ cup chopped fresh parsley
   1 teaspoon grated orange peel
  • Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
  • Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.
  • Melt butter with the 2 tablespoons pancetta fat in Dutch oven. Increase heat to medium-high; add onion, celery, salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
  • Add stock to Dutch oven; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, thyme and sage to pancetta in bowl. Stir in bread. Pour stock mixture over ingredients in bowl. Stir to combine. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together Topping ingredients. Sprinkle over stuffing in dish.

Crunchy Pear Salsa 

3 8-ounce firm but ripe Bosc pears, peeled, cored, finely chopped
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano or jalapeño chili with seeds, minced
1 teaspoon sugar

Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

Roasted Butternut Squash Harvest Salad

½ a large butternut squash, seeds removed, peeled and cut into about 1/2-inch cubes
½ c. plus 2 T. canola oil, divided
salt & pepper
3 T. apple cider vinegar
1 T. whole grain mustard
2 t. dark brown sugar
1 ½ t. minced fresh thyme
1 t. minced red onion
½ c. hazelnuts, toasted and roughly chopped
2 apples, cut into about 1/2-inch cubes
2 quarts of salad greens (lettuce, kale, spinach, etc)
  • Preheat oven to 400 degrees f. Once the oven is preheated, add a large, empty baking sheet to the oven to heat up for 10 minutes prior to adding the squash to the pan. In a large bowl, toss the cubed squash with 2 T. canola oil and salt & pepper. Working quickly, add the butternut squash to the hot baking sheet, redistribute into an even layer. Bake until tender and slightly browned, 25-30 minutes, rotating the baking sheet front to back after 15 minutes. Remove pan from the oven, let the squash cool while preparing the rest of the salad.
  • In a small bowl, whisk together apple cider vinegar, mustard, brown sugar, thyme, minced red onion, 1/4 t. salt and 1/8 t. ground black pepper. Slowly add in the remaining 1/2 c. canola oil, whisking thoroughly until emulsified. Add a couple of spoonfuls of the dressing to the diced apples to keep them from turning brown.
  • In a large bowl, toss the salad greens and just enough dressing to lightly coat the greens. Add in half the squash, apples and hazelnuts, toss gently
  • Add the salad to a large platter. Scatter the remaining squash, apples & hazelnuts over the top of the salad, drizzle with a little more dressing. Serve, passing the remaining dressing at the table. (This salad tastes best served at room temperature.)

Cauliflower & Chickpea Curry 

Cauliflower and Chickpea Coconut Curry2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets (orange or white)
Salt and pepper to taste
1/4 cup chopped cilantro
Cooked rice or naan for serving

Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Purple Cauliflower Soup

Purple Cauliflower Soup1 ½ pounds purple cauliflower
2 small shallots
2 garlic cloves
3 – 4 cups veggie stock
2 tablespoons olive oil
Kosher salt, to taste
Good quality olive oil, garnish
Smoked paprika, garnish
  • Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks. 
  • Cut shallots and garlic into medium sized pieces. 
  • Heat olive oil over medium heat in a large saucepan or dutch oven. Add shallots, cook over low heat, until soft. About 5 minutes. 
  • Add cauliflower. Stir to coat with olive oil. Cook for about 5 minutes over low heat. 
  • Add stock and garlic. Bring to boil. Do not cover with a lid. 
  • Bring heat to a low simmer. Season to taste with salt. 
  • Cook until cauliflower is soft, about 25 - 35 minutes. It all depends on how large you cut the pieces of cauliflower. 
  • Remove from heat and let cool about 10 minutes. Puree in batches, using either a blender or food processor. Return to cooking pan. 
  • Gently reheat over low heat. If necessary season with a bit more salt. 
  • Ladle into serving bowl. Drizzle good quality olive oil over the top and sprinkle with smoked paprika. 
  • Serve. Eat.

Cauliflower Fennel Gratin

1 tablespoon olive oil
1-2 tablespoons minced garlic 
1 small fennel bulk (thinly sliced)
1 head cauliflower (cut into florets)
1/2 cup cooking cream light
1 cup cheddar (grated)
1/2 teaspoon fresh thyme
2/3 cups fresh breadcrumbs (I used sourdough bread to make these)
2 tablespoons parsley (chopped)
  • Preheat the oven to 200 C. Heat olive oil in a non-stick pan over medium low heat; add garlic and fennel. Saute until tender, about 3-4 minutes.
  • In a pot of boiling water, blanch the cauliflower until tender. Add to fennel and garlic mixture. Cook an additional 4-5 minutes. Remove from heat; add cream and 1/2 cup of cheese and toss together. Season with thyme and salt and pepper where needed.
  • Pour into a lightly sprayed baking dish. Stir breadcrumbs and parsley together and sprinkle over cauliflower mixture. Top with remaining cheese.
  • Bake for 20-25 minutes or until bubbly and brown

Butternut Squash Latkes
butternut squash latkes
4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
3 large eggs, whisked
grapeseed oil or olive oil, for frying
  • In a large bowl make latke batter by mixing together squash, onion and eggs
  • Use your hands to form batter into 3 inch patties
  • In a large skillet, heat oil
  • Fry patties on each side over medium heat until golden brown and crispy
  • Remove latkes from pan and place on a paper towel lined plate to drain excess oil
  • Repeat Steps 2-4 until batter is used up
  • Serve with applesauce, sour cream or yogurt

Leek Risotto 
Leek Risotto
4-5 cups vegetable stock
Extra-virgin olive oil
3 small leeks, halved and thinly sliced
1 shallot, minced
1 cup carnaroli rice
1 cup white wine
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese
1/3 cup heavy cream, whipped to soft peaks
Kosher salt, to taste
Minced chives, for garnish
  • Place the stock on a low simmer in a stockpot and keep a ladle nearby. Heat 2 tablespoons of oil in a deep, heavy sauté pan over medium heat. Add the shallot and cook for 2-3 minutes, until translucent; do not let them brown. Add the leeks and cook for an additional 3-5 minutes, or until the leeks have softened. Stir in the rice and toast for 2-3 minutes.
  • Pour in the wine and let it simmer until the liquid is absorbed, and continue scraping the pan so that the rice doesn’t stick. Season the rice with salt, then begin adding stock a ladle at a time, stirring often, and allowing most of the liquid to be absorbed before adding more. The rice is cooked once the grains are al dente, fully cooked but with a soft bite on the inside.
  • Turn off the heat and vigorously beat in the butter and cheese with a wooden spoon to help it emulsify with the rice. If you prefer not to do this on the stove, move the pan to a towel on the counter. Whatever you do, don’t hesitate. Really shake the pan back and forth with one hand while stirring with the other.
  • Add the whipped cream, then season with salt, only if needed. Continue stirring with abandon until all the ingredients have been incorporated. Serve immediately, garnished with additional Parmesan cheese and chives.

Mashed Potatoes, Carrots, & Leeks 

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper
  • Wash chopped leek well in a bowl of cold water, then lift out and drain well.
  • Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
  • While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
  • Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Green Lentil Curry with Swiss Chard, Broccoli and Carrots

1 cup green lentils
1 cup French green lentils
1 teaspoon turmeric
3 ½ cups chicken or vegetable broth
2 cups water
4 tablespoons extra virgin olive oil (divided)
1 large onion
2 cups chopped carrots
1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes
2 to 4 teaspoons finely grated ginger
4 garlic cloves, mashed to a paste
3 teaspoons ground coriander
2 teaspoon ground cumin
1 teaspoon cumin seeds
1 medium to large shallot, minced
1 tablespoon tomato paste mixed with 1 tablespoon of water
1 medium bunch Broccoli
1 large bunch Swiss Chard (chop both chard leaf and stem)
1 cup finely chopped cilantro
½ teaspoon cayenne pepper and Salt
  • In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  • Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan.
  • In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute.
  • Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  • Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
  • Serve with basmati rice, warm flatbread and plain yogurt or sour cream

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