Tuesday, February 16, 2016

Recipes for the week of 2/15/16

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Fruit Recipes
Honey Mustard Chicken & Apples
Honey Poached Apples with Ricotta Cheese

Small/Large Veggie Share Recipes
Carrot Cake Oatmeal Cookies
Spinach Muffins
Sausage, Potato & Spinach Soup
Red Beet Pancakes

Large Veggie Share Recipes
Cauliflower & Asian Pear Soup with Ginger
Lasagna with Spicy Roasted Cauliflower
Mizuna & Pear Salad
Thai Crispy Watercress Salad

Honey-Mustard Chicken and Apples

Honey-Mustard Chicken and Apples8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley
  • Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
  • Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Honey-Poached Apples with Ricotta Cheese
relish - http://relish.com/recipes/honey-poached-apple-with-ricotta-cheese

2 ripe, firm apples, peeled
2 cups port or red wine
½ cup honey
½ cup water
Juice of 1 lemon
Rind of ½ lemon, cut in strips
1 cinnamon stick
½ cup raisins
1 1/3 cups whole-milk ricotta cheese
½ cup coarsely crushed amaretti cookies
  • Cut each apple in half and remove core and seeds. Place in a large saucepan with wine, honey, water, lemon juice and rind, and cinnamon stick. Bring to boil; reduce heat and simmer 10 minutes. Flip apples over and simmer 10 more minutes. Remove apples from liquid and let cool.
  • Place 1 cup poaching liquid in a small saucepan with raisins. Bring to a boil; reduce heat to low and simmer until raisins are plump and syrupy, about 10 minutes. Remove lemon rind.
  • Place 1/2 cup ricotta cheese on each plate. Top with 1/2 apple and raisin sauce. Sprinkle with crushed cookies.

Carrot Cake Oatmeal Cookies

Clean-Eating Carrot Cake Oatmeal Cookies -- these skinny cookies don't taste healthy at all! You'll never need another oatmeal cookie recipe again!1 c instant oats
¾ c whole wheat or gluten-free flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ c maple syrup
¾ c grated carrots
  • In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  • Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
  • Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Spinach Muffins 
Spinach Muffin Recipe - Healthy and Delicious!
¾ cup of pureed spinach
1 teaspoon vanilla
2 eggs
¼ cup of oil
½ cup of applesauce
2 cups of flour
¾ cup of sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon of salt
  • Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
  • Steam and puree spinach and add ¾ cups of it to a blender along with the vanilla, eggs, oil and applesauce. Blend until mixed together.
  • In a large bowl, combine all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
  • Add the wet ingredients from the blender and mix the wet and dry ingredients until a batter forms Pour into muffin tins so each muffin is ⅔ full.
  • Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.

Sausage, Potato and Spinach Soup

Sausage, Potato and Spinach Soup - A hearty, comforting soup that's so easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories.1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound potatoes, diced
3 cups spinach/mizuna/watercress/chard/etc
1/4 cup heavy cream
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  • Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Red Beet Pancakes 

Red Beet Pancakes1 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 medium beets, roasted & pureed (about 3/4 cups)
1 1/4 cup milk
1/3 cup plain greek yogurt
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
  • Mix the first 5 ingredients into a bowl.
  • Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  • Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  • Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  • Serve with desired accompaniments.

Cauliflower and Asian Pear Soup with Ginger
2 tablespoons olive oil
1 medium onion, chopped
2 1/2 teaspoons minced fresh ginger
2 garlic cloves, minced
1/2 Asian pear, chopped (other 1/2 used for relish)
1/2 teaspoon ground cinnamon
1 head cauliflower, about 2 lb., leaves removed and chopped into florets (1 cup florets reserved for relish below)
2 small Yukon gold potatoes, peeled and chopped
1 red chili, top removed, sliced in half and seeds removed but left mostly whole
3 cups water
salt and pepper, to taste
Cauliflower, Asian Pear, and Pepita Relish, for serving (recipe below)
  • Heat 2 tablespoons olive oil over medium-high heat. Add onions and cook until soft and translucent, about 5-8 minutes. Add minced ginger, garlic, Asian pear, and ground cinnamon and cook for 1 one minute or until fragrant. Add cauliflower, potatoes, red chili, a generous pinch of salt, and stir. Add 3 cups of water, bring to boil, and reduce heat, cover, and simmer for about 25 minutes or until cauliflower and potatoes are tender.
  • When vegetables are cooked, remove pot from heat. Remove chili from pot. Add mixture to blender (carefully!) and puree in batches, adjusting salt and pepper as necessary. Return soup to pot to warm through. Serve with relish and enjoy!

Cauliflower, Asian Pear, and Pepita Relish:
1 tablespoon olive oil
1 cup reserved cauliflower florets, chopped finely
1 teaspoon honey (maple syrup, if vegan)
1 teaspoon white wine vinegar
1/2 reserved Asian pear, diced
1/4 cup pepitas (pumpkin seeds), toasted until golden and puffed
2 teaspoons extra-virgin olive oil
salt and pepper, to taste

Heat olive oil over medium heat. Add cauliflower and pinch of salt saute until tender and golden, about 8-10 minutes. Add honey and vinegar to pan, and remove mixture from heat to cool. Mix remaining ingredients in small bowl, adjust seasoning, and add cauliflower when cool. Spoon atop soup or eat by the spoonful. 

Lasagna with Spicy Roasted Cauliflower 
NY Times Cooking - http://cooking.nytimes.com/recipes/12477-lasagna-with-spicy-roasted-cauliflower

1 ½ pounds cauliflower (~3/4 of a medium head)
2 tablespoons extra virgin olive oil
 Salt and freshly ground pepper
¼ to ½ teaspoon red pepper flakes
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
8 ounces ricotta cheese
2 tablespoons water, vegetable stock or chicken stock
 Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan
  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
  • Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Mizuna and Pear Salad with Goat Cheese Croquettes

4 ounces goat cheese (preferably the kind that comes shaped in a log)
6 oz mizuna
2 oz romaine lettuce or other salad greens
1 large or 2 small bosc pears
¼ cup walnut halves
1 small shallot
2 tablespoons dry white wine
1 tablespoon white vinegar
1 ½ teaspoons whole grain mustard
1/3 cup extra virgin olive oil
2 tablespoons flour
1 egg
½ cup panko
Canola oil
Salt and pepper
  • Cut the goat cheese into ½” thick rounds (two if your log is large, four if it’s small). Alternately, you can form two small patties. Place on a plastic-wrap lined plate and freeze for 10 minutes.
  • While the goat cheese rounds are chilling, prepare the remaining ingredients for the salad.
  • Wash and dry the mizuna and romaine lettuce. Coarsely chop into bite size pieces and set aside.
  • Core the pear and cut into large chunks.
  • Lightly toast the walnuts – you can do this in the microwave (heat on high power for 1 minute, stopping halfway through to shake the nuts around) or in a pan on the stovetop (medium-high heat until the nuts just start to release fragrance). Cool on a plate, then break into pieces
  • Finely mince the shallot and transfer 1 tablespoon to a small bowl. Add the wine, vinegar, mustard, and salt and pepper and whisk to combine. Slowly stream in the oil, whisking constantly, to form an emulsion. Alternately, you could add everything to a jar and shake well to combine – my preferred method. Add more salt and pepper to taste.
  • Assemble the salads by distributing the lettuces, pears, and walnuts between two plates.
  • Place the flour in a small dish and season with a pinch of salt and pepper. Crack the egg into a small bowl and whisk well. Place the panko in a small bowl and season with salt and pepper.
  • Remove the goat cheese rounds from the freezer. Lightly dust each one with the flour mixture, then dip in the egg mixture and finally in the panko, then set aside.
  • Add canola oil to a small nonstick pan (no more than 10” diameter) to coat the bottom (could be up to ¼ cup depending on the size of your pan) and set over medium-high heat. When the oil is shimmering, add the goat cheese croquettes and cook each side until lightly golden brown, 1-2 minutes per side. (I actually made these in this tiny little egg pan – it’s perfect for these small croquettes as the diameter of the pan is so small that you only need to use 1 tablespoon of oil for each croquette rather than 2-3 tablespoons for each if you were using a larger pan).
  • Briefly drain the croquettes on paper towels. Drizzle each salad with half the vinaigrette, then top each salad with one or two croquettes. Serve immediately.

Thai Crispy Watercress Salad

2 cups chicken, cooked and cut in bite size pieces
12 ounces fresh shrimp, peeled, deveined, cooked and chilled
8 ounces squid, cooked and sliced into rings
3-4 green onions, thinly sliced
¼ medium red onion, thinly sliced
¼ cup cilantro, washed, stemmed and chopped or to taste
¼ cup mint, washed, stemmed and chopped or to taste
¼ cup peanuts, roughly chopped
2 tablespoons fried garlic
2 tablespoons toasted coconut
2 tablespoons shallots, thinly sliced and fried
Dressing (recipe below)
Bunch of watercress
Rice flour
Canola oil for frying
  • Heat the oil in a wok or deep pan.
  • Lightly dredge the watercress in rice flour and quickly fry until crispy. Place on a rack to drain excess oil.
  • When ready to serve, toss all the ingredients except the watercress with the dressing. Plate with the fried watercress. Enjoy immediately!

2 teaspoons thai chile paste
6 thai chiles, chopped, seeded unless you want it really HOT!
1/4 cup lime juice, freshly squeezed
2 tablespoons sugar
2 tablespoons Thai soy sauce (can substitute other soy sauce)
  • Mix together the lime juice, sugar and soy sauce until the sugar is dissolved. Add the chile paste and chiles.

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