Tuesday, January 26, 2016

Recipes for week of 1/25/16

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Fruit Recipes
Caramel Apple (Cider) Popcorn
Spiced Pear Crumb Bars
Mini Apple & Honey Tarts

Small/Large Veggie Share Recipes
Kale Salad with Apple, Cranberries, & Pecans
Lasagna with Roasted Brussels Sprouts & Carrots
Potatoes with Rosemary & Onions

Large Veggie Share Recipes
Parsnip Soup with Leeks & Parsley
Farmers Market Pasta

Caramel Apple (Cider) Popcorn
tailgating fun with mariano's #healthy caramel apple popcorn #mymarianos #shop
1/2 cup popcorn kernels
2 tablespoons healthy butter
2 tablespoons olive oil
6 tablespoons firmly packed brown sugar
1/4 cup apple cider
1/2 teaspoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
  • To make popcorn, add popcorn kernels to a large brown paper bag and fold over the top twice to properly seal the bag.
  • Microwave the bag for 2 minutes or until the popping starts to totally slow down to a few seconds in between pops.
  • To make caramel, add butter and olive oil to small pot and melt together over medium heat. Next, whisk in the brown sugar until it completely dissolves and begins to slightly bubble.
  • Add apple cider and cornstarch and continue whisking.
  • As it thickens, remove from heat and add vanilla extract and cinnamon and set aside.
  • Pour caramel over cooked popcorn and toss together to make sure all popcorn is covered.
  • Let coating set and serve.

Spiced Pear Crumb Bars

Filling Ingredients
   3 pounds (about 5 medium) pears, peeled and diced
   juice from 1/2 fresh lemon
   ½ cup all-purpose flour
   1 teaspoon cornstarch
   ½ cup granulated sugar
   ¼ cup dark brown sugar
   ¼ teaspoon salt
   1 teaspoon ground cinnamon
   ¼ teaspoon ground ginger
   ¼ teaspoon ground all-spice
   dash of cloves
Crust Ingredients
   3 cups all-purpose flour
   ½ cup granulated sugar
   ½ cup dark brown sugar
   1 teaspoon baking powder
   ¼ teaspoon salt
   ½ teaspoon cinnamon
   ¼ teaspoon ground all-spice
   1 cup (2 sticks) cold unsalted butter, cut into small pieces
   1 egg, lightly beaten
   1 teaspoon vanilla extract
  • Preheat oven to 375°F. Line a 13×9-inch pan with a double layer of foil, leaving 2 inches of overhang on each side. Spray with baking spray.
  • In a large bowl, toss diced pears with lemon juice. In a small bowl, whisk together flour, cornstarch, sugars, salt and spices (for filling). Add to pears and toss until pears are evenly coated. Set aside.
  • In a separate large bowl, whisk together flour, sugars, baking powder, salt and spiced. Using the large holes of a box grater, grate cold butter into the flour mixture. Cut butter into the dough using a pastry blender or your hands, until butter is mixed in but still has some chunks. Beat vanilla extract and egg together in a small bowl, then add to flour mixture. Blend with a sturdy spoon or your hands until a course, crumbly dough forms.
  • Add half of dough mixture to the prepared pan and press firmly into the bottom to form a crust. Spread pear mixture evenly over crust. Press the remaining dough into a ball, the break apart with your fingers to form large crumbs. Sprinkle crumbs evenly over pear layer.
  • Bake uncovered at 375°F for about 45 minutes, or until top has browned. Cool completely on a wire wrack. Use foil overhang to lift bars from pan. Use a pizza cutter to easily cut into bars. Serve warmed or at room temperature. Drizzle with dulce de leche just before serving.
  • Can be stored loosely covered at room temperature for up to 2 days.

Mini Apples and Honey Tarts
3 Tablespoons butter or margarine
3 Tablespoons honey
10 large puff pastry squares
2-3 apples, peeled and sliced very thin
optional raw or demerara sugar, for topping
  • Preheat oven to 350. Grease a cookie sheet and set aside.
  • In a small pot, melt together the butter or margarine and honey. Set aside to cool slightly.
  • Brush a puff pastry square with the honey mixture, then top with thin slices of apple. Fold over the corners to form a square over the apples. Brush the entire top with more of the honey mixture. If desired, top it with sugar. Repeat with remaining squares.
  • Bake at 350 for 30-35 minutes, until golden brown. Remove from oven and serve warm.

Deb's Kale Salad with Apple, Cranberries and Pecans

Kale Salad with Apple, Goat Cheese and Pecans - cookieandkate.comSalad
   ½ cup pecans
   8 ounces kale 4 to 5 medium radishes
   ½ cup dried cranberries cherries
   1 medium tart apple
   2 ounces soft goat cheese, chilled
   3 tablespoons olive oil
   1½ tablespoons apple cider vinegar
   1 tablespoon smooth Dijon mustard
   1½ teaspoons honey
   Sea salt and freshly ground pepper, to taste
  • Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
  • Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  • Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
  • Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
  • In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Lasagna with Roasted Brussels Sprouts & Carrots 

¾ pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; 3-4 slices/sprout)
½ pound carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
8 ounces ricotta cheese
1 egg
1 tablespoon water
Very small pinch of cinnamon
Salt and freshly ground pepper
2 ⅓ to 2 ½ cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan
  • Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
  • Lightly oil a rectangular baking dish.
  • Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
  • Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Potatoes with Rosemary and Caramelized Onions

2 lbs potatoes, sliced
2 medium onions, sliced
3 cloves of garlic, minced
Olive oil
Salt and pepper
Preheat oven to 350 degrees.
  • Mix the potatoes, onions and garlic in a large roasting pan or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to coat.
  • Bake uncovered for 30 minutes; test potatoes with a fork for doneness; remove or continue to cook in 5 minute increments until potatoes can be easily punctured with a fork.
  • Taste, season with more salt and pepper if necessary.

Parsnip Soup with Leeks and Parsley

2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 ½ to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1-2 teaspoons salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Pepper to taste
  • Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
  • parsnip-parsley-soup-method-1
  • Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
  • parsnip-parsley-soup-method-2
  • Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
  • Stir in lemon juice and add more salt to taste, if needed.
  • Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Farmers Market Pasta
Angel Hair Pasta with Shallots, Garlic, Broccoli & Lemon by Cravings of a Lunatic
1 package of Angel Hair Pasta
2 tablespoons olive oil
1 large shallot, diced
2 cups broccoli, cut into tiny pieces
3 large cloves garlic, chopped
½ cup white wine
1 tablespoon butter
½ lemon, juiced
¼ to ½ cup reserved pasta water
Salt and Pepper to taste
  • Put a large stock pot of water on the stove over high heat. Bring to a boil. Once it boils salt it generously.
  • While you are waiting for the water to boil start getting the rest of the dish together.
  • Add the olive oil to a large frying pan. Start to cook over medium heat. Add the shallots. Cook for about 5 minutes so they can soften.
  • Now add the broccoli and cook for about 4 to 5 minutes. Stir occasionally so it doesn't stick. If you need more olive oil add a little.
  • Now toss in the garlic and cook for another 2 minutes, stirring occasionally.
  • Add the white wine and let it cook until it is reduced by half. It should only take a few minutes.
  • Add your butter and lemon, stirring till the butter melts and the mixture is slightly saucy. Only takes a few moments.
  • Turn the heat down for a couple of minutes while you cook your angel hair noodles.
  • Once your pasta water is boiling well, and it's been salted, toss your angel hair pasta in the water. It only needs to cook for about 1 to 2 minutes. Check your package directions.
  • Now drain pasta (reserve a little bit, there's flavour in the pasta water) but do not rinse.
  • Bring the frying pan back up to a medium heat, add your pasta to the pan and start to toss it gently until it comes together. Add a little pasta water to the pan, it helps bring the dish together beautifully.
  • Add some salt and pepper to your own taste.
  • Serve with a big old smile!

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