Thursday, December 22, 2016

A Variety of Cranberry Recipes

Cranberry French Toast with Mascarpone                      Cranberry Apple Crisp

Cranberry Ginger Pear Pie                                               Cranberry Sauce

Cranberry Orange Walnut Bread                                     Apple Cranberry Chutney

Fresh Cranberry Bars                                                       Roasted Cranberries with Orange & Jalapeno

Cranberry Buttermilk Breakfast Cake                             Bourbon Vanilla Cranberry Sauce

Maple Cranberry Sweet Potatoes                                     Tart Cranberry Chicken

Oven Chicken Fingers (With Cranberry Orange Sauce)

Tuesday, December 13, 2016

Pumpkin Recipes

These are all pumpkin recipes you have shared with us in exchange for your free heirloom pumpkin :)

Pumpkin Apple Soup - Steph F. 

Curried Pumpkin Soup - Martha O. 

Pumpkin Mushroom Soup - Dawn P. 

Pumpkin Soup - Bill D.

Pumpkin-Chestnut Soup - Celia P. (recipe is in french, see below for English translation)

Bacon Butternut Squash Soup - Jerod B. 

Pumpkin Apple Soup 
Recipe provided by Steph F. She has been waiting for a pumpkin to try this recipe on. 
Serves 8

2 Tbs olive oil 
2 cups chopped onion 
3 garlic cloves, chopped
4 cups cubed (1/2") peeled fresh pumpkin 
1 large tart apple, cut into 1/2" cubes
1/2 tsp ground cinnamon 
1/2 tsp salt, divided 
3 cups unsalted vegetable stock 
2 Tbs raw hulled pumpkin seeds (pepitas) 
2 tsp sugar 
1/4 cup apple cider 
  1. Heat oil in a large saucepan over medium heat, swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 tsp salt; cook 5 minutes stirring often. Add stock; and bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender. 
  2. While soup cooks, combine pepitas, sugar, and remaining 1/4 tsp salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely and break up any clumps 
  3. Place half of pumpkin mixture in a blender. remove center piece of blender lid to allow steam to escape. Secure blender lid on blender and place a clean towel over the opening in the lid to avoid splatters; blend until smooth. Place soup in a bowl and repeat with remaining pumpkin mixture. pour in apple cider and reheat if necessary. Divide soup evenly among 8 bowls; sprinkle with pepitas. 
  • Variation #1: THAI COCONUT PUMPKIN SOUP. Add 1 Tbs + 1 tsp red curry paste in step 1. Omit cinnamon; instead add 1/2 tsp ground ginger with the pumpkins and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 Tbs lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 Tbs cilantro before serving. Serve with lime wedges. 
  • Variation #2: CHIPOTLE SPICED PUMPKIN SOUP. Increase cinnamon to 1/2 tsp. Add finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit cider; instead add 1/4 cup water. Omit pepitas, sugar ans salt in step 2; instead garnish with 1 oz thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp. 

Curried Pumpkin Soup 
Recipe supplied by Martha O. She loves that it doesn't call for heavy cream or milk. 
Serves 6 

4 apples, peeled, cored, and chopped
1 Tbs butter
1 onion, finely chopped
2 cloves garlic, crushed
1 Tbs curry powder
1 tsp ground cumin
1 (15-oz) can pumpkin puree 
4 cups chicken broth 
1 cup water
1 tsp sugar 
  • Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin. Saute, stirring often, until onions soft and fragrant. 
  • Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover and reduce heat to low. Simmer 25 minutes, stirring occasionally. 
  • Puree soup in a food processor or a blender. 
  • Return soup to saucepan. Reheat, covered, over low heat. 

Braised Squash with Chickpeas and Harissa 
Recipe supplied by Liz E. She substitutes pumpkin for the butternut squash. 
Serves 4

60 ml olive oil
2-3 banana shallots, peeled and chopped
1 garlic clove, peeled and thinly sliced
1 tsp ground cumin 
4 whole cardamon pods, crushed to release the seeds, pods discarded 
salt & black pepper
2 1/2 tbs harissa paste 
1/2 tsp rose water 
500 ml vegetable stock 
1 large butternut squash, peeled & cut into 4 cm dice (800 g) (can also use pumpkin) 
400 g tinned cooked chickpeas, drained & rinsed
7 dried apricots, thinly sliced 
20 g preserved lemon skin, roughly chopped 
150 g greek yogurt 
  • Heat the oven to 425 F. In a large pan, heat 2 Tbs of oil on medium -high heat. Add shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelized. Stir in garlic, spices, 1/2 tsp salt & plenty of pepper, and fry 2 minutes longer. Add the harissa, rose water, stock, and 200 ml of water. Bring to a boil, then lay in the squash pieces in a single flat layer. Turn down heat to medium, cover and let simmer for 10 minutes, until almost cooked through. 
  • Take the pan off the heat and transfer the squash to a medium bowl, using a slotted spoon. Add 2 Tbs of oil 1/4 tsp salt, and a dash of pepper to the bowl. Mix to coat. Spread out the squash on an oven tray lined with baking paper. Roast for 20 minutes, until golden-brown and cooked through. Let cool. 
  • While the squash/pumpkin is roasting, tip the chickpeas, apricots, and preserved lemon into the stock left in the pan. Bring to a boil on medium-high heat and cook for about 12 minutes, until the sauce reduces a little and becomes thick and rich. While they're cooking, crush a few chickpeas with the back of a spoon to thicken the mix further. 
  • To serve, divide 3/4 of the squash between individual bowl and spoon over the chickpea sauce. Top with the rest of the squash and sprinkle with chopped coriander. Serve at once with a side of yogurt. 

Pumpkin Mushroom Soup 
A long-time family favorite from Dawn P. She'll be serving it on Christmas Day with her "outlaws." 
  • Saute in 2 Tbs of butter oil 1 lb of mushrooms. Add in 1 cup of chopped onion (saute until transparent, not brown). This can be done the day before. 
  • Stir in 2 Tbs flour and 1 Tbs curry powder. Cook until (relatively) mixed in. 
  • Add 3 cups chicken broth, 1 lb canned pumpkin, 1 Tbs honey, dash of nutmeg, salt & pepper to taste. Stir. Simmer 15 minutes. 
  • Just before serving, add 1 cup heavy cream and heat through ( do not boil). Serve with a dollop of sour cream and parsley. 

Pumpkin Soup 
Recipe supplied by Bill D. He says the soup is best the next day. 
Serves 8 

2 whole pie pumpkins
1 quart vegetable/chicken/turkey stock 
1/2 cup heavy cream 
1/3 cup maple syrup 
dash of nutmeg 
salt to taste 
extra cream for serving 
  • Preheat oven to 300 F. Place pumpkins on a cookie sheet and roast until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl and set aside. 
  • In a pot, heat up the yummy pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg and blend again. 
  • Reheat if you need to, or just go ahead and serve in a hollowed out pumpkin of whatever size you'd like. 

Pumpkin Chestnut Soup 
marmiton -
Recipe submitted by Celia P. Celia says marmiton is one of the best french recipe sites and this soup is an absolute favorite of hers. 
Serves 4. Any mistakes are due to my poor translation skills.

700 g pumpkin, peeled & diced
15 canned chestnuts
1 clove garlic, finely chopped
1 cube chicken bullion
200 ml creme fraiche
1/2 tsp vanilla extract or 1 Tbs vanilla sugar
30 g butter
2-3 pinches cumin

  • Boil 1/2 liter of water and put in the bouillon cube. 
  • In a large pan, heat 20 g of butter and saute the garlic and diced pumpkin for 4 minutes. Add the broth, creme fraiche, and cumin. Let simmer 30 minutes. 
  • While simmering, heat 10 g butter in another pan, add the chestnuts and vanilla sugar or extract. Cook 6-7 minutes. Reserve 4 chestnuts for garnish, add remaining chestnuts to the soup and cook another 5 minutes. Blend with an immersion blender until smooth. Season with salt, pepper, and cumin to taste. Dish into 4 bowls and garnish with reserved chestnuts. Enjoy! 

Bacon Butternut Squash
Civilized Caveman Cooking -
Recipe submitted by Jerod B. He substitutes pumpkin for the butternut squash.
Serves 6

1 large butternut squash, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
1 1/2 Tbs coconut oil, melted
1/2 lb raw bacon, chopped
1 small onion, chopped
1 small apple, chopped
2 cups chicken stock
1 cup full fat coconut milk
1 tsp salt
up to 1-2 Tbs cinnamon
up to 1 Tbs nutmeg

  • Preheat oven to 350 F 
  • Toss squash and carrots with coconut oil. Arrange in a baking dish and roast uncovered for 35 minutes or until tender 
  • In a large stock pot or dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside for soup garnish
  • Add the onion and apple to the stock pot and saute in bacon fat over medium heat until tender, about 5 minutes 
  • Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stock pot and bring to a boil, stirring often. Remove from heat 
  • Using an immersion blender to blend your soup or working in small batches, blend soup in a food processor or blender until smooth
  • Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg to taste 
  • Serve soup in large bowls garnished with bacon 
  • Soup freezes well too!

Heirloom Pumpkin Custard 
Tastebuds -
Recipe submitted y Katrina C.; her family loves custard!

3 1/2 cups roasted pumpkin pulp
3 large eggs, beaten well
3/4 cup sugar
3/4 tsp salt
3/4 tsp ground ginger
3/4 tsp ground cinnamon
3 cups whole milk

  • Preheat oven to 450 F
  • Combine pulp and eggs in a large bowl. Add sugar, salt, and spices. Add milk and whisk until combined
  • Pour into a 9" round casserole, at least 3" deep
  • Place custard dish in a roasting pan. Add water to the roasting pan (1" deep). 
  • Place in center of oven and bake at 450 degrees for 15 minutes. Reduce oven temp to 350 and bake 45 minutes. Custard is done when a knife blade, inserted into the center, removes clean 
  • Remove casserole from roasting pan and cool 
  • Refrigerate if custard won't be serve within 4 hours
  • Serve with sweetened whipped cream flavored with orange zest o Grand Marnier

Roast Pumpkin & Feta Risotto
allrecipes -
This is a favorite recipe of  Mary Lyde E.
Serves 4

3 1/4 cups peeled, cubed pumpkin
1 Tbs olive oil
4 cups vegetable broth
1/2 tsp chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 oz feta cheese, cubed
salt & pepper
2 cups Arborio rice

  • Preheat oven to 400 F. Brush a baking dish olive oil. 
  • Place pumpkin in a steamer over 1" of boiling water and cover. Cook until tender but still firm. Transfer pumpkin to baking dish and brush with oil. Season with salt and pepper in preheated oven until golden brown. 
  • Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice and cook for 1-2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Season with salt and pepper to taste. 
  • When the pumpkin is almost done, place feta cheese on baking sheet and bake in preheated oven until the cheese is hot and beginning to melt along the edges. 
  • Mash 1/2 the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls and top with remaining pumpkin cubes and heated feta. 

Braised Chicken with Pumpkin & Butternut Squash 
Recipe supplied and modified from epicurious - food/views/ winter-squash-and-chicken-stew-with-indian-spices-876 - by Melissa D. She likes it with pumpkin and a bit more spices than the original recipe. 

2 tsp olive oil
6 chicken thighs, skin removed
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
3 tsp ground coriander
1 tsp ground cinnamon
2 cups peeled cubed butternut squash
2 cups peeled cubed pumpkin
2 cups peeled cubed russet potatoes
1 cup chicken broth
1 can diced tomatoes, with liquid
2 Tbs chopped fresh cilantro

  • Heat oil in dutch oven over medium-high heat. 
  • Season chicken with salt & pepper and saute until brown on all sides. Transfer to plate. 
  • Add onion and garlic to pan, saute until golden. Add curry powder, cumin, coriander, and cinnamon. Stir 1 minute. 
  • Return chicken to pot. Add squash, pumpkin, potatoes, broth, and tomatoes. Cover and simmer 15 minutes. 
  • Uncover and simmer until chicken and potatoes are cooked though and liquid is reduced to your liking (Melissa usually reduces it until it is nice and stew-y). 
  • Sprinkle with cilantro before serving. 

Monday, May 16, 2016

Recipes for the week 5/16/16

Share List

Fruit Recipes
Upside-Down Caramel Apple Muffins
Strawberry Pancakes

Veggie Recipes
Bacon, Egg & Asparagus Personal Pizza
Sorrel Hummus
Raw Beet, Carrot, and Apple Salad
Tortellini with Mushrooms, Spinach & Italian Sausage
Giant Meatballs in Tomato Fennel Sauce

Upside-Down Caramel-Apple Muffins
NYT Cookin -

For the Apple Topping
   3 apples, about 1 ½ pounds, peeled, cored and sliced 1/4-inch thick
   ½ cup dark brown sugar
   8 tablespoons (1 stick) unsalted butter
   Pinch kosher salt
   ½ cup chopped walnuts, toasted optional
For the Muffins
   2 cups all-purpose flour
   ¾ cup dark brown sugar
   1 tablespoon baking powder
   ½ teaspoon ground cinnamon
   ¼ teaspoon kosher salt
   8 tablespoons (1 stick) unsalted butter, melted
   2 large eggs, lightly beaten
   ¾ cup sour cream
   1 teaspoon vanilla extract
  • Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
  • In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
  • To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
  • In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
  • Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Strawberry Pancakes With Mamma Callie's Syrup

For the Syrup:
Strawberry Pancakes With Mamma Callie's Syrup   1 cup packed light brown sugar
   Small pinch of salt
For the Pancakes:
   2 cups all-purpose flour
   3 tablespoons granulated sugar
   1/2 teaspoon salt
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   2 cups well-shaken buttermilk
   2 large eggs
   4 tablespoons unsalted butter, melted and cooled, plus more for greasing
   Vegetable oil, for greasing
   1 cup sliced strawberries
  • Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
  • Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
  • Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!
  • Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
  • Arrange the pancakes on individual plates and serve with the syrup.

Bacon, Egg + Asparagus Personal Pizzas

Bacon, Egg + Asparagus Personal Pizzas I howsweeteats.com1 batch pizza dough
4 slices thick-cut bacon, chopped
½ red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup freshly grated mozzarella cheese
½ cup freshly grated fontina cheese
¼ cup freshly grated parmesan cheese
4 large eggs
8 asparagus spears, stems removed and chopped into pieces
  • Make dough as directed, then separate it into four equal balls. Roll or press each ball into a small circle, pressing down slightly more in the center to create a little “dent” – this is where the egg will go and it will help keep it from rolling off the dough. Place dough on a nonstick baking sheet.
  • While the dough is rising, heat a small skillet over medium heat and add bacon. Cook until just somewhat crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to low and add onion, cooking until soft, about 5 minutes. Add in garlic and cook for another 30 seconds, then remove from heat.
  • Preheat oven to 375 degrees F. Mix cheeses together in a bowl.
  • Brush each pizza with olive oil, then cover with a sprinkling of cheese. Add a few spoonfuls of the onion + garlic, bacon, then place a few pieces of asparagus on each pizza. I placed mine in somewhat of a box around the center to help hold in the egg. Crack the egg and gently place it in the center. Some of the white will roll down the sides and that is completely fine! Top with a bit more cheese and some fresh black pepper.
  • Bake for 30-35 minutes, or until egg is cooked to your liking and cheese is golden.

Sorrel Hummus

2 cloves garlic
½-¾ cup roughly chopped sorrel leaves
1 ½ cups cooked chickpeas (about 1 15-ounce can)
¼ cup tahini
Grated zest of one organic lemon
1 ½ tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt, plus more to taste
1 ½ teaspoons raw honey or pure maple syrup
Cold pressed olive oil for serving
Radish, beet, and carrot slices, asparagus spears, pita bread, etc for dipping

Add garlic to the food processor and pulse to mince. Add remaining ingredients and blend until smooth. Season with more salt if needed. Transfer hummus to a serving bowl, drizzle with olive oil and serve. Store any leftovers in an airtight container for 3 to 4 days.

Spring Clean Raw Beet, Carrot, & Apple Salad

2 medium carrots, peeled
IMG_36222 large beets, peeled
1 sweet apple, chopped
1 garlic clove, minced (or less if you are not a garlic fan)
1 tbsp extra virgin olive oil
2 tsp fresh lemon juice
1 tbsp balsamic vinegar
Red pepper flakes, to taste (I used a couple shakes)
½ tbsp pure maple syrup, to taste
Kosher salt & freshly ground black pepper, to taste
2-3 tbsp Sesame seeds
3-4 tbsp Chopped almonds
  • Trim, peel, and grate the carrots and beets. You can use a food processor with a grater attachment if preferred). Chop apple and place the grates beets, carrot, and chopped apple into a large bowl.
  • Assemble the dressing by whisking together the minced garlic, EVOO, lemon juice, vinegar, red pepper flakes, maple syrup, salt, and pepper. Adjust dressing to taste. Pour the dressing onto the vegetables and mix well. Allow to sit for at least a half hour so the flavours can develop.
  • Add in your desired seeds and nuts and serve chilled or at room temperature over a bed of greens. 

Tortellini with Mushrooms, Spinach, and Italian Sausage 

1 lb pkg. fresh 3 cheese tortellini
a big spoonful (or two) of pesto
1 lb. (2-3) mild or spicy Italian sausages
2 cups sliced mushrooms
a few garlic cloves, chopped or crushed (optional)
½ cup chicken stock or water
½-1 cup cream (half & half or heavy)
a few handfuls torn baby spinach
grated Parmesan cheese, for serving
In a large pot of boiling water, cook the tortellini until it's just done, according to the package directions. Drain and toss with pesto.
In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and squeeze the sausage out of its casing into the pan. Sauté, breaking the meat up with a spoon, until it's about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off. Add the stock or water and stir to scrape the brown bits off the bottom of the pan, then stir in the cream. Cook for a few minutes, stirring, until the sauce thickens slightly.
Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another minute or two, until everything is heated through and the spinach wilts. Serve in shallow bowls topped with Parmesan cheese.

Giant Meatballs in Tomato-Fennel Sauce

2 cups cubed crustless Italian bread
1 cup milk
1 egg
1 egg yolk
1 lb ground veal or ground beef
1 lb ground pork
2 Tbs olive oil
3 cloves garlic, minced
½ cup minced shallots or onions
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese
¼ tsp salt
¼ tsp pepper
3 Tbs all-purpose flour
Tomato Fennel Sauce:
   2 Tbs (30 mL) olive oil
   1 onion, chopped
   4 cloves garlic, sliced
   ½ bulb fennel, cored and chopped
   1 small carrot, chopped
   ½ tsp salt
   ¼ tsp hot pepper flakes
   1 can (28 oz) whole tomatoes
   10 fresh basil leaves or fresh parsley sprigs
  • Tomato Fennel Sauce:
    • In Dutch oven, heat oil over medium heat; cook onion, garlic, fennel, carrot, salt and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.
    • Add tomatoes, breaking up with spoon. Stir in 1 cup water and basil; bring to boil. Reduce heat, cover and simmer for 30 minutes. Let cool slightly.
    • Transfer to food processor; blend until smooth. Return to clean Dutch oven.
  • Meanwhile, in bowl, soak cubed bread in milk until absorbed, about 10 minutes. Squeeze out as much of the milk as possible.
  • In food processor, pulse together bread, egg, egg yolk and about one-quarter each of the veal and pork just until incorporated. Transfer to large bowl.
  • Meanwhile, in skillet, heat 1 tbsp of the oil over medium-low heat; cook garlic and shallots until golden, 3 to 5 minutes. Add to bread mixture along with parsley, cheese, salt, pepper and remaining veal and pork; mix with hands until just combined. Form into 12 large meatballs; refrigerate for 10 minutes. Gently roll in flour.
  • In large skillet, heat remaining oil over medium-high heat; cook meatballs until golden brown all over, about 8 minutes. Add to sauce; cover and simmer over medium-low heat, stirring and basting occasionally, until digital thermometer inserted into several meatballs registers 160°F, about 20 minutes.

Monday, April 11, 2016

Recipes for the week of 4/11

Share list

Fruit Recipes
Shaved Kohlrabi with Apple & Hazelnuts
Apple & Feta Pan Fried Pizzas
Mini Apple Crisps

Small/Large Share Recipes
Spinach Pasta with Roasted Broccoli & Red Pepper
Parsnip Hummus with Garlic Chili Oil
Chicken with Italian Sweet-Sour Fennel
Turkey Meatloaf with Fennel & Bacon

Large Share Recipes
Whole Chicken Caldo with Savoy Cabbage, Kohlrabi, and Chorizo
Chicken Breast & Broccoli Rabe with Penne

Shaved Kohlrabi with Apple & Hazelnuts 
bon appetit -

½ cup blanched hazelnuts
2 medium kohlrabi, peeled, thinly sliced on a mandoline
1 tart apple, peeled, cored, thinly sliced on a mandoline
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Kosher salt
½ cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)
  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
  • Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.
  • Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
  • Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

Apple and Feta Pan Fried Pizzas

6 ½ ounces dry pizza crust mix
1/2 cup hot water
5 tablespoons olive oil
8 ounces crumbled feta cheese
1 red onion, thinly sliced
1 tablespoon chopped fresh thyme
½ tablespoon butter
4 apples, cored and chopped
ground black pepper to taste
  • In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
  • Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
  • While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

Mini Apple Crisps

For the Oatmeal Nut Crumble:
   ½ cup butter, melted
   1 cup old fashioned oats
   ¾ cup chopped pecans
   ½ cup flour
   ½ cup brown sugar
   ¼ teaspoon salt
   ¼ teaspoon cinnamon
   1/8 teaspoon nutmeg
For the Cinnamon Apples:
   3 medium apples
   ¼ cup butter
   3 tablespoons brown sugar
   ½ teaspoon cinnamon
whipped cream, ice cream, or vanilla yogurt for serving
  • To prepare the oatmeal crumble, preheat the oven to 350 degrees.
  • Add the oats, pecans, flour, brown sugar, salt, cinnamon, and nutmeg to a large bowl. Pour the butter over the mixture and stir until well combined.
  • Spread the mixture onto a baking sheet and bake for 10 minutes.
  • Allow to cool before using.
  • To make the apples, peel and dice the apples into bite sized pieces.
  • Add the apples, butter, brown sugar, and cinnamon to a medium skillet and cook, stirring often to coat the apples in the sauce, for 5 minutes over medium low heat.
  • Remove from heat and cool a bit before assembling the dessert.
  • Add a generous layer of oatmeal crumble to the bottom of each dish (2-3 tablespoons) and top with the cinnamon apples.
  • Top with a layer of whipped cream, ice cream, or vanilla yogurt. Sprinkle on a bit more of the crumble and drizzle any of the remaining caramel sauce from the pan of apples over the top. Serve immediately.

Spinach Pasta with Roasted Broccoli & Bell Pepper
Roasted vegetables
   1 large bunch of broccoli, florets removed and sliced into bite-sized pieces
   1 red bell pepper, sliced into 1-inch squares
Balsamic spinach pasta with roasted vegetables -   1 tablespoon olive oil
Spinach pasta
   8 ounces whole wheat linguine or spaghetti
   2 tablespoons olive oil
   1 shallot bulb, sliced very thin (about ½ cup, sliced)
   ¼ teaspoon salt
   ¼ teaspoon red pepper flakes
   2 cloves garlic, pressed or minced
   12 ounces baby spinach
   2 tablespoons balsamic vinegar
   1 tablespoon lemon juice
   1 tablespoon butter or olive oil
Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
Freshly ground black pepper, to taste
  • To prepare the roasted vegetables: Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
  • Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
  • To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
  • In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Parsnip Hummus with Garlic Chili Oil
Gourmande in the kitchen -

parsnip hummus, paleo hummus, parsnip dipTo Make the Garlic Chili Oil:
   2 Tablespoons coconut oil
   1 large garlic clove, peeled and minced
   1 Tablespoon red pepper flakes
   2 Tablespoon extra virgin olive oil
To Make the Parsnip Hummus:
   1 lb parsnips, peeled and cubed into 1 inch pieces
   ¼ cup  extra virgin olive oil (divided use)
   1 ½ teaspoons ground cumin
   ¼ teaspoon ground coriander
   ¾ teaspoon sea salt or Himalayan salt
   2 large garlic cloves, finely minced
   6 Tablespoons tahini (sesame seed paste)
   4 Tablespoons freshly squeezed lemon juice
   6 Tablespoons filtered water (divided use)
Freshly chopped parsley leaves to finish (optional)

Make the Garlic Chili Oil:
  • Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat. Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).
  • Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus. Strain oil before serving with the dip.

Make the Parsnip Hummus:
  • Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan , stirring to coat as necessary.
  • Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
  • Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes). Add additional salt or lemon juice to taste.
  • With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes). Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.
  • Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.

Chicken with Italian Sweet-Sour Fennel

<p>Chicken with Italian Sweet-Sour Fennel</p>
1 small fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets
½ teaspoon kosher salt, divided
½ teaspoon dried rosemary, crushed
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
¾ cup fat-free, lower-sodium chicken broth
¼ cup raisins
2 teaspoons red wine vinegar
1 tablespoon pine nuts, toasted
  • Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

Turkey Meatloaf with Fennel & Bacon 

turkey meatloaf2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1 cup small-diced fennel
2 large cloves garlic, finely chopped
¾ cup dry white wine
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2 lb. ground turkey (not 100% breast meat)
2 large eggs
1/3 cup sliced scallions
2 tsp. coarsely chopped fennel seeds
½ tsp. crushed red pepper flakes
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. sliced bacon (about 9 strips)
  • Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
  • Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  • In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.
  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Add the turkey and eggs to the onion mixture. Scatter the scallions, fennel seeds, and red pepper flakes over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
  • Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
  • Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
  • Bake until an instant-read thermometer registers 165°F in the center of the meatloaf, 40 to 55 minutes.
  • Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
Chicken Caldo

2 quarts organic vegetable stock + scraps from cabbage, kohlrabi and turnip
1 mild dried chili (whole)
1 teaspoon ground cumin
2-3 large cloves of garlic, crushed
1 whole chicken
Savoy cabbage leaves (about 10 large ones, shredded)
1 bunch kohlrabi, bulbs peeled and diced (use the stems and leave for the stock)
1 medium turnip, peeled and diced (or a potato if you are sans-turnip)
1 cup diced Spanish chorizo (from Phoenicia)
salt and pepper
  • Bring the vegetable stock to a simmer and add the stems and scraps of kohlrabi, turnip and Savoy cabbage. Add the whole chicken, the dried chili, garlic and cumin. Simmer on low heat for an hour.
  • Take out the chicken and let cool. Strain the stock. Take all chicken meat off the bone and keep until needed.
  • Bring the strained stock to a boil and add the Savoy cabbage, kohlrabi and turnip. Add the diced chorizo and simmer until vegetables are soft (but not mushy!)—about 15-20minutes. Check the seasoning and finish with salt and fresh-ground black pepper to taste.
  • Add the chicken meat and warm through for another 5-10 minutes.
  • Serve with crusty sourdough.

Chicken Breast & Broccoli Rabe with Penne

1/2 pound penne pasta
3 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Kosher salt and freshly ground pepper
1 bunch broccoli rabe, thick stems trimmed, coarsely chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1/4 cup finely grated Parmesan
1/2 teaspoon crushed red pepper flakes
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.

Thursday, March 31, 2016

Recipes for the week of 3/28/16

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Applesauce Mac & Cheese with Apple Sausage
Cider-Brined, Mustard Glazed Pork Loin
Smoked Gouda & Curried-Apple Chutney Grilled Cheese

Vietnamese-Style Spring Rolls
Sweet Potato Coconut Curry Soup
Indian Roasted Potato Salad with Swiss Chard

Applesauce Mac & Cheese 
Adventures in Cooking -

1 lb Conchiglie Pasta, or other elbow macaroni
¾ lb Pork, Turkey, or Chicken Apple Sausage, removed from casings
3 1/3 Cups Whole Milk
1 Cup Unsweetened Applesauce
12 Ounces Gruyere Cheese, grated, ½ cup of it set aside for garnish
8 Ounces Cheddar Cheese, grated
½ Cup Flour
6 Tablespoons Butter
2 Tablespoons Olive Oil
1 Teaspoon Nutmeg
½ Teaspoon Pepper
¼ Teaspoon Salt
Pinch of Cinnamon
Pinch of Ground Cloves
  • Preheat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the apple sausage and cook until it is just cooked all the way through, breaking it apart into smaller pieces with the end of a wooden spoon while it's cooking. Bring a pot of water to a boil and prepare the pasta according to the package's directions. When it is done, drain it well, drizzle it with the remaining tablespoon of olive oil, and shake it around a bit in the strainer to keep the pieces from getting stuck to each other.
  • While the water is boiling and the pasta is cooking, heat the milk and applesauce in a medium-sized saucepan over medium low heat until hot, but do not bring it to a boil, stirring every 3 minutes. Meanwhile, melt the butter in a large dutch oven over medium heat and whisk in the flour right after it is completely melted. Continue heating the butter/flour mixture for two minutes, whisking all the while. Then whisk the hot milk and applesauce into the butter mixture and cook for two more minutes, still whisking. The mixture should begin to thicken at this point.
  • Remove the dutch oven from the heat and stir in the nutmeg, salt, pepper, cinnamon, cloves, gruyere (except the 1/2 cup), cheddar, and the apple sausage pieces until evenly distributed. Add the cooked pasta and stir until the pasta is covered in the cheese sauce. Sprinkle the remaining 1/2 cup of the grated gruyere over the mac and cheese, and sprinkle a pinch of extra pepper over the top if you'd like (gives it a nice finished look). Place the pan in the oven, uncovered, and bake for 30-40 minutes or until the macaroni on top just begins to turn golden brown at the tips. Allow to cool for 10 minutes before serving.

Cider-Brined, Mustard-Glazed Pork Loin 
epicurious -

For the brine:
Cider-Brined, Maple-Glazed Pork Loin- Recipe image / Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell   1 cup kosher salt
   ½ cup (packed) light brown sugar
   2 tablespoons black peppercorns
   2 tablespoons coriander seeds, lightly crushed
   2 tablespoons mustard seeds
   12 thyme sprigs
   2 bay leaves
   4 cups apple cider, divided
   1 (5-pound) boneless pork loin (tied if desired)
For the pork:
   1 teaspoon kosher salt
   ½ teaspoon freshly ground black pepper
   2 tablespoons vegetable oil
   ½ cup country Dijon mustard
   1/3 cup (packed) light brown sugar
   2 tablespoons maple syrup
   2 tablespoons thyme leaves
   2 cups apple cider
  • Make the brine:
    • Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
    • Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
  • Roast the pork:
    • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
    • Place rack in lower third of oven; preheat to 400°F.
    • Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
    • Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
    • Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
    • Transfer to a cutting board and let rest at least 15 minutes before slicing.

Smoked Gouda and Curried-Apple Chutney Grilled Cheese

For Chutney:
akgrilledcheese_800   2 large apples, peeled, cored and roughly chopped
   1 small onion, thinly sliced
   ¼ cup apple cider vinegar
   ¼ cup sugar
   Zest of 1 orange
   1 teaspoon mild curry powder
   Pinch of kosher salt, to taste
   Pinch of red pepper flakes, to taste
   1 bay leaf
   1 inch knob of fresh ginger, peeled and minced
   Juice of ½ lemon
   Small handful of cilantro, minced
For Grilled Cheese:
   1 tablespoon butter
   2 slices artisan bread
   2 teaspoons neutral oil such as canola or grapeseed
   2 tablespoons curried-apple chutney
   1 cup (4 ounces) Wisconsin smoked gouda cheese, grated
  • For Chutney:
    • Combine all chutney ingredients except lemon juice and cilantro in small saucepan. Bring to boil. Reduce heat to low, cover and simmer 20 minutes. Uncover; mash apples with spoon (or potato masher or whisk) to help break down. Stir, cover and continue cooking 10 minutes or until mixture has thickened slightly.
    • Uncover, stir and add lemon juice and cilantro. Stir, taste and adjust seasonings as needed. Transfer chutney to storage container; let cool completely. Cover and refrigerate.
  • For Grilled Cheese:
    • Preheat oven to 400°F. Heat oven-proof skillet over medium-high heat. Spread thin layer of butter on 1 side of each bread slice. Heat oil in skillet. Place bread slices butter-side-down, in skillet and cook until golden, about 3 minutes. Remove from heat, and transfer bread, butter-side-down, to work surface.
    •  Spread layer of chutney on each untoasted side of bread slices. Top each with half of grated cheese.  Return bread to skillet, cheese-side-up, and place skillet in oven. Bake until cheese is melted, 5-7 minutes.
    • Remove skillet from oven. Press the two pieces of bread together, melted-cheese-sides-in. Halve sandwich on a diagonal and cool briefly before eating.

Vietnamese-Style Spring Rolls

For the dipping sauce
Stonewall VietnameseSpringRolls   ⅓ cup Asian fish sauce
   2 scallions very finely chopped, white and green part
   1½ tablespoons fresh lime juice
   ½ tablespoon sugar
   Pinch of red chili flakes
For the rolls:
   24 medium shrimp, peeled, deveined, and cut in half lengthwise
   4 ounces dried rice stick vermicelli noodles
   4 small lettuce leaves, cut in half lengthwise
   ½ cup fresh mint, chopped
   ½ cup fresh cilantro, chopped
   4 radishes sliced VERY thin
   4 scallions, sliced lengthwise and then into 2-inch pieces (white and green parts)
   8 to 10 paper rounds about 8½ inches in diameter
  • Make the sauce: Combine all ingredients and refrigerate for at least one hour, preferably overnight.
Make the rolls:
  • Bring a medium pot of water to boil. Add the shrimp, remove from heat, and let it sit for 3 minutes. Drain and cool.
  • Bring another pot of water to boil and add the rice noodles. Cook 4 minutes and drain.
  • Fill a large bowl with warm (not hot) water.
  • Line up all ingredients ready to assemble your rolls.
  • Place a rice paper in the warm water one at a time and let each soak until tender. Drain the rice paper on a piece of paper towel and then place the rice paper on a cutting board or clean countertop.
  • Place a piece of lettuce on the bottom half of the circle.
  • Arrange a small handful of noodles on top of the lettuce.
  • Place about four shrimp and a bit of all other ingredients on top of the noodles and then fold from the bottom of the circle up into the roll.
  • Fold both sides in and working from the bottom, tightly roll the rice paper circle up into a fat cylinder.
  • Leave the seam-side down and repeat with the remaining rice papers.

Sweet Potato Coconut Curry Soup 

Sweet Potato Coconut Curry Soup with Spiced Chickpeas1 medium white onion, diced
4 cloves garlic minced
1 large sweet potato, cubed
2 Tbsp yellow curry powder
¼ tsp chipotle (or cayenne) powder
¾ tsp sea salt + ½ tsp pepper
3 cups coconut milk (either light coconut milk or plain coconut beverage)
{Spicy baked chickpeas}
   1 can chickpeas (2 cups)
   3 Tbsp olive oil
   ½ tsp yellow curry powder
   ¼ tsp sea salt
   ½ tsp garlic powder
   ½ tsp ginger powder
   pinch chipotle (or cayenne) powder
  • Preheat oven to 400 (for chickpeas).
  • Then start the soup by sweating the onions in a large pot over medium heat in ½ Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.
  • Season with ¼ tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
  • Cook for 5 minutes, stirring frequently.
  • Add ¼ tsp more salt and pepper, coconut milk and cover.
  • Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  • In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
  • At the end of 25 minutes, taste and adjust seasonings as needed. I added about ¼ tsp more salt and a pinch more chipotle. Then puree using an immersion blender, food processor or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.
  • Will keep in the fridge for several days and the freezer for a month or so.

Indian Roasted Potato Salad with Swiss Chard

1 ½ pound potatoes, cut into chunks
chardpot51 Tbs. extra-virgin olive oil
1 Tbs. ground turmeric
1 tsp ground cumin
1 tsp garlic powder
pinch salt and pepper
1 large bunch swiss chard, shredded (or cut into thin ribbons)
2 Tbs. Greek yogurt
2 Tbs. extra-virgin olive oil
2 Tbs. lemon juice (more if desired)
pinch of salt and pepper
  • Place the diced potatoes on a large baking sheet, covered in foil. The turmeric stains! Toss with the oil, turmeric, cumin, garlic powder, salt and pepper. Slide into a 400 degree oven and roast for 30-40 minutes, or until browned all over and tender, tossing halfway through.
  • In a small bowl, whisk together the yogurt, remaining oil, lemon juice, and a pinch of salt and pepper.
  • In a large bowl place the ribboned chard and roasted potatoes. Drizzle with the lemon dressing and toss to coat.
  • Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)