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!)

Tuesday, March 15, 2016

Recipes for the week of 3/14/16

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Fruit Recipes: 
Caramel Apple Trifles
Apple Chili

Small/Large Veggie Share Recipes:
Watercress & Broccoli Salad
Swiss Chard and Onion Tacos
Bacon Wrapper Roasted Fingerling Potatoes

Large Veggie Share Recipes:
Roast Chicken with Smothered Cabbage, Bacon, and Potatoes
Savoy Cabbage Gratin 
Beet Bars

Caramel Apple Trifles

Caramel Apple Trifles - layers of granola, cinnamon whipped cream, cinnamon apples and caramel!Caramel Sauce
   ½ cup sugar
   3 tbsp salted butter, cubed, room temperature
   ¼ cup heavy cream, room temperature
Cinnamon Apples
   3 apples, diced
   2 tsp lemon juice
   1/8 tsp nutmeg
   2 tsp cinnamon
   6 tbsp brown sugar
   1 tbsp butter
Cinnamon Whipped Cream
   1 cups whipping cream
   ½ cup powdered sugar
   1 tsp ground cinnamon
1 cup Cinnamon Granola
  • To make the caramel, add the sugar in an even layer to the bottom of a medium saucepan.
    • Heat sugar on medium-high and whisk until the sugar has melted, about 5 minutes. The sugar will lump together, but eventually melt.
    • Continue whisking until the temperature reaches 350 degrees or the sugar has turned an amber color. It will reach 350 degrees very quickly after all the sugar has melted. Watch it very closely. It goes from nice caramel to burned very quickly.
    • Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit.
    • Add the heavy cream and whisk until incorporated.
    • Cool caramel to room temperature.
    • Or, if you fail at caramel making like me, store-bought caramel sauce is perfectly acceptable.
  • To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
    • Add butter and cook apples for about 15-20 minutes, or until at preferred softness.
    • Allow to cool for 15-20 minutes.
  • To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
  • Once everything is made a ready, build the trifles.
  • Pipe an even layer of whipped cream into the bottom of the cup or jar you are using.
  • Add about 2 tbsp granola in an even layer.
  • Drizzle caramel over granola.
  • Spoon apples over caramel.
  • Repeat layers 14-17, then drizzle more caramel over the tops of each trifle.
  • Store in the fridge for 2-3 hours, or until ready to serve.
Apple Chili

1 pound of ground beef (substitute chicken, turkey, or tofu)
1 medium candy onion, chopped
1 green pepper, diced
2 medium apples, chopped
1 can black beans
1 can light red kidney beans
1 can dark kidney beans
1 can chili beans
2 cans crushed tomatoes
Season with chili powder, cumin, red pepper flakes, sea salt, and pepper to taste.

In a large cast iron skillet, brown meat. Remove meat, and in the same pan, sauté the candy onion, green pepper and apples. Return meat to pan, and add the beans.

Watercress and Broccoli Salad

4 cups broccoli florets (from about 1 ½ pounds broccoli)
¼ cup red wine vinegar
¼ cup honey
1 garlic clove, minced
3/4 cup thinly sliced red onion
6 tablespoons dried sweetened cranberries (optional)
2 bunches watercress, thick stems trimmed (about 5 cups)
  • Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
  • Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.
  • Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.

Swiss Chard & Onion Tacos 

1 bunch Swiss chard
1 and ½ tablespoons vegetable oil or olive oil
1 large onion, sliced
3 garlic cloves, minced
Pinch red pepper flakes
½ cup vegetable broth, chicken broth, or water
Kosher salt
Freshly ground black pepper
Corn Tortillas
Queso Fresco, crumbled
Roasted Tomatillo Salsa
  • Remove thick stems from Swiss chard and tear into bite-size pieces.
  • Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
  • Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don't have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
  • Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.

Bacon-Wrapped Roasted Fingerling Potatoes

12 fingerling potatoes
6 slices bacon
Dipping Sauce:
  1/3 c. sour cream
  1 tblsp. half-and-half or cream
  1 tblsp. finely chopped chives
  ½ tsp. prepared horseradish
  Dash of salt and pepper
  • Wash and dry the potatoes.
  • Arrange the potatoes on a microwave safe plate.
  • Microwave on high for 5 minutes or until the potatoes just begin to yield slightly when pressed.
  • Remove from the microwave and allow to cool for a few minutes.
  • Preheat the oven to 400 degrees.
  • Cut bacon slices in half crosswise.
  • Wrap each potato with half a slice of bacon.
  • Place wrapped potatoes with the bacon seam side down on a parchment paper lined baking sheet.
  • Sprinkle lightly with salt and pepper.
  • Place in the preheated oven and cook for 15-20 minutes or until the bacon is cooked through.
  • Remove from oven and cool.
  • Make the dipping sauce: Combine all ingredients in a small bowl. Mix well. Serve with roasted potatoes.

Roast Chicken
Epicurious -

Roast Chicken with Smothered Cabbage, Bacon and Potatoes Recipe Image / Photo by Chelsea Kyle, Food Styling by Rhoda Boone1 lemon
3 garlic cloves, finely chopped
1/3 cup finely chopped chives
1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving
3 tablespoons unsalted butter, room temperature
1 (4–4 1/2-pound) whole chicken, excess fat trimmed
2 teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 ½ pounds small potatoes, cut lengthwise into 1/2-inch wedges
½ pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
1 ½ teaspoons caraway seeds
3 tablespoons olive oil, divided
1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
Kitchen twine; a medium roasting pan (approximately 16x14x3")

  • Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
  • Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 ½ tsp. salt and ½ tsp. pepper.
  • Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining ¼ tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
  • Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it’s okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
  • Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40–50 minutes more.
  • Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

Savoy Cabbage Gratin 

Savoy Cabbage Gratin RecipeAbout 4 tbsp. butter, divided
1 small head savoy cabbage (about 1 ½ lbs.), cored and cut into 8 wedges
About ¾ tsp. kosher salt
About ½ tsp. pepper
1 garlic clove, chopped
1 ½ teaspoons chopped fresh thyme leaves, plus thyme sprigs
¼ teaspoon nutmeg
1 tablespoon flour
1 cup heavy whipping cream
3/4 cup shredded aged gouda cheese
½ cup fresh bread crumbs
  • Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°.
  • Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
  • Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more.
  • Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).
  • Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.
  • Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper.

Beet Bars

1½ cup Beet Puree:
beet bars3 medium beets roasted and cubed (for about an hour at 400 degrees)
½ cup almond milk
4 eggs at room temperature
½ cup coconut oil -melted
1 teaspoon vanilla
½ teaspoon salt
½ cup raw cane sugar
½ cup melted white chocolate
2 teaspoons baking powder
2 tablespoons flax meal
1 cup rice flour
½ cup white chocolate chips
½ cup peanut butter chips (or butterscotch)
  • Preheat oven to 375 degrees
  • Make the beet puree by blending the beets and the almond milk
  • To this, add the eggs and using a whisk, mix the eggs till well incorporated
  • Add the coconut oil and mix well
  • Add the melted white chocolate and whisk till well blended
  • Then add the cane sugar, vanilla, baking powder, flax, salt and rice flour.
  • Sprinkle the white chocolate chips and peanut butter chips/butterscotch on top
  • Bake at 375 for 28-30 minutes
  • Let cool completely and then divide into pieces.

Wednesday, March 9, 2016

Recipes for this week

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Fruit Recipes
Caramelized Apple Cheesecake
Peanut Butter Apple Crisp
Crock Pot Pulled Pork Sandwiches

Small/Large Veggie Share Recipes
Rice Noodle Soup with Lettuce
Celery Root Salad
Celery Root a la Turkue (Zeytinyağlı Kereviz)

Large Veggie Share Recipes
Pasta e Fagioli with Escarole
Maple Roasted Beet & Goat Cheese Salad
Roasted Beet Hummus

Caramelized Apple Cheesecake
Country Living -

14 graham crackers
2/3 c. plus 1 tbsp. sugar, divided
1/2 c. unsalted butter, melted
16 oz. cream cheese, at room temperature
1/3 c. sour cream, at room temperature
1 vanilla bean, seeds scraped
2 large eggs, at room temperature
2 large apples, peeled and sliced
  • Preheat oven to 325 degrees F. Pulse graham crackers, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form 8 to 10 times. Add butter and pulse to combine, 4 to 6 times. Press mixture in bottom and up sides of a 9-inch pie plate. Bake until set, 12 to 15 minutes; cool.
  • Pulse cream cheese, 1/3 cup sugar and 1/4 teaspoon, salt in a food processor, until smooth, 8 to 10 times. Add sour cream and vanilla seeds; pulse until smooth, 3 to 4 times. Scrape down sides of bowl, add eggs and pulse to combine; pour into crust. Bake until edges are set but center is still wobbly, 30 to 35 minutes. Cool on a rack. Chill at least 2 hours.
  • Melt 1/3 cup sugar in a large skillet over medium heat. Add apples and cook, stirring, until golden, 10 to 12 minutes. Stir in 3 tablespoons water and cook, stirring, until smooth and slightly reduced, 1 to 2 minutes; cool. Spoon over cheesecake.

Easy Peanut Butter Apple Crisp

Easy Peanut Butter Apple Crisp Recipe l www.a-kitchen-addiction.comFor the Filling
5 C apples, diced
½ C sugar
¼ C honey
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
⅛ tsp salt
For the Topping
1½ C quick oats
½ C flour (all-purpose or white whole wheat)
¼ C sugar
¼ C brown sugar
½ tsp salt
½ C no-stir natural creamy peanut butter
¼ C butter, softened
Whipped topping, optional
  • Preheat oven to 350. Lightly spray an 8x8 inch baking dish or individual ramekins with non-stick cooking spray.
  • In a large bowl, toss diced apples with sugar, honey, cinnamon, nutmeg, allspice, and salt. Set aside.
  • In a medium bowl, stir together oats, flour, sugars, and salt. Cut in peanut butter and butter with fork until resembles coarse crumbs.
  • Pour apples into prepared baking dish. Sprinkle with topping.
  • Bake for 20 minutes. Top with aluminum foil and bake for another 10-15 minutes or until filling starts to bubble.
  • Remove from oven and allow to cool for 10 minutes before serving.
  • Store leftovers in the refrigerator.

Crock Pot Pulled Pork Sandwiches

Best Crock Pot Pulled Pork Sandwiches2 cups apple cider (or juice)
½ cup ketchup
½ cup brown sugar
1½ tsp. cumin
1½ tsp. paprika
1½ tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
½ tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)
4-6 sandwich buns (try these Egg Bread Buns if you'd like)
  • Add all the ingredients, starting with the pork, fat-side-up, followed by the rest of the ingredients to the crockpot. Turn the heat to Low. Cook for 6-7 hours, or until pork is tender and easily falls apart with a fork.
  • Once Pork Is Tender And Cooked:
  • Pull the pork into shreds using two forks. Take care to remove the pieces of fat. Return the shredded pork to the sauce.
  • Serve pulled pork piled high on a sandwich bun or just by itself. Top with some coleslaw if you'd like. 

Rice Noodle Soup with Lettuce

Rice Noodle Soup with Lettuce and Mushrooms4- to 5-ounce bundle fine Asian rice noodles
32-ounce carton low-sodium vegetable broth
4 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1/2 large head Romaine lettuce, thinly shredded
3 to 4 large stalks bok choy with leaves, sliced
1 to 2 tablespoons tamari or soy sauce, to taste
1 to 2 teaspoons grated fresh ginger, or to taste
2 teaspoons dark sesame oil, optional
2 scallions, thinly sliced
Freshly ground pepper to taste
  • Cook the rice noodles according to package directions. Drain well, then transfer the noodles to a cutting board and chop them in several directions to shorten.
  • Meanwhile, combine the vegetable broth with the shiitakes in a soup pot and bring to a rapid simmer.
  • Add the lettuce, bok choy, tamari, ginger, scallions, and optional sesame oil. Return to a simmer, then remove from the heat.
  • Stir the cooked noodles into the soup. Add a cup or more of water, enough to make the soup broth yet dense. The rice noodles absorb liquid quickly, so if the soup stands, you may need to add another cup or more, and adjust the flavorings.
  • Season with freshly ground pepper, and serve at once.

Celery Root Salad

½ cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
½ tart apple, peeled, cored, julienned
Salt and freshly ground pepper
(no reason you can't throw in some cubed/shredded chicken, grated carrots, etc if you want)

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. 

Celery Root A la Turkue 
1 medium size celery root, peeled and diced
1 big onion, diced
2 carrots, cut in quarter-rounds
1 potato, peeled and diced
1/3 cup olive oil
1 can of green peas or bag of frozen peas
1 tsp sugar
1 bunch dill, chopped
  • Pick a strong knife to peel and chop celery root; it's a little bit hard. And make sure among all the ingredients it's the last thing to chop. Peeled celery root darkens pretty fast.
  • Put everything except for dill in a broad pot. Add water to barely cover the ingredients.
  • Cook on low for 25-30 minutes. To see if it's cooked taste the carrots.
  • Let it cool down. Garnish with dill.

Pasta E Fagioli With Escarole

1½ cups dried cannellini (white kidney) beans, soaked overnight
1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
2 medium carrots, scrubbed, halved crosswise
1/2 cup chopped celery root
1 head of garlic, halved crosswise; plus 2 cloves, chopped
6 sprigs parsley
1 sprig rosemary
2 bay leaves
2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
Kosher salt, freshly ground pepper
3 tablespoons olive oil, plus more
1 large onion, chopped
1 14.5-ounce can whole peeled tomatoes
¾ cup dry white wine
3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
½ small head of escarole, leaves torn into 2-inch pieces
  • Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
  • Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
  • Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

Maple Roasted Beet and Goat Cheese Salad

handful of beets
1 tablespoon walnut oil
1 tablespoon maple syrup
pinch of salt
goat cheese
sunflower seeds
Olive oil, for drizzling
  • Preheat oven to 425˚.
  • Whisk together oil, maple syrup, and salt. Wash and quarter beets (I don't peel beets.) Toss is oil mixture and place on a baking tray. Roast until soft and tender (this could take anywhere from 45 minutes to and hour and a half- just depending on the size of your beets.)
  • Once done, toss together with desired amount of lettuce, goat cheese, and sunflower seeds. Drizzle with a touch of olive oil.

Roasted Beet Hummus 

1 small roasted beet
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
  • Roast the beet. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  • Add remaining ingredients except for olive oil and blend until smooth.
  • Drizzle in olive oil as the hummus is mixing.
  • Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  • Will keep in the fridge for up to a week.

Tuesday, March 1, 2016

Recipes for the week of 2/29/16

Share List

Fruit Recipes
Apple Cider Floats
Macaroni and Cheese with Apples

Small/Large Veggie Share Recipes
Roasted Sweet Potato with Brussels Sprouts
Lean Kohlrabi Carrot Soup
Kohlrabi and Broccoli with Lemon Sauce

Large Veggie Share Recipes
Roasted Root Vegetables
Grandma Jean's Potato Salad

Apple Cider Floats

Apple cider
Ice cream
Caramel ice cream topping
  • In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
  • Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
  • Serve cold with a spoon or straw.

Macaroni and Cheese with Apples 

 - 1 ¼ cup dry elbow macaroni (5 ounces)
1 ½ cup small diced, unpeeled, tart green or red apples
2 tablespoons butter
¾ cup finely chopped onion
2 tablespoons all-purpose flour
2 ¼ cup whole milk 
1 small bay leaf
2 1/3 cup shredded sharp white or yellow cheddar cheese (about 10 ounces)
½ tsp dry sherry
Salt to taste
Ground white pepper to taste
1/3 cup plain panko or other bread crumbs
  • Preheat oven to 350 degrees. Butter a 1 1/2-quart round casserole dish; set aside.
  • Cook pasta in large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking; drain well. Return pasta to saucepan. Add apples.
  • Meanwhile, melt butter in medium heavy saucepan. Add onion and cook over medium heat about 3 minutes or tender. Stir in flour; cook and stir about 1 minute or until fragrant.
  • Slowly stir in milk with wire whisk. Bring mixture to a gentle simmer, stirring constantly. Add bay leaf. Reduce heat to low and cook sauce for 10 minutes, stirring often.
  • Remove and discard bay leaf. Stir in 2 cups of the cheese and dry sherry. Cook and stir about 1 minute or until cheese is melted. Remove from heat; season to taste with salt and pepper.
  • Add cheese sauce to pasta-apple mixture; gently stir until well combined. Transfer mixture to prepared casserole dish.
  • Sprinkle with remaining 1/3 cup cheese and panko. Bake, uncovered, in preheated oven about 30 minutes or just until heated through and lightly browned.
  • Let stand about 5 minutes before serving.

Roasted Sweet Potatoes with Brussels Sprouts

2 medium-sized sweet potatoes
about 10 Brussels sprouts, rinsed and quartered
handful of pecans
handful of dried cranberries
3 tablespoons blue cheese
olive oil
salt and pepper, to taste
  • Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
  • When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
  • Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Lean Kohlrabi Carrot Soup

3 carrots
1 kohlrabi
1 medium onion
Lean Kohlrabi Carrot Soup - Back To The Roots. Ready in 30 minutes | #soup #vegetarian | hurrythefoodup.com100g low fat cream cheese (you could also use yogurt)
2 cups vegetable stock
Knob of butter
A small handful of chopped parsley
Couple of dashes salt and pepper
1 cm of ginger, optional
  • Dice up the onion, throw it in a pot with a knob of butter
  • Let it simmer on a very low heat while you’re taking care of the other veggies
  • Peel the carrots and kohlrabi
  • Dice and throw them all into the pot with some more butter
  • Add the stock and cook on a medium heat for about 15 mins
  • Turn the heat down and add the cream cheese, parsley, salt and pepper
  • Cook for a final 5 minutes on a low heat to get the cheese mixed in
  • Use a hand blender to process the soup (this doesn’t have to be done perfectly, uneven lumps will give the soup a nice texture)
  • Sprinkle a couple more parsley leaves on top
  • Serve and mix in some grated ginger for extra freshness

Kohlrabi and Broccoli with Lemon Sauce

1 head broccoli (ends trimmed and discarded), cut into bite-sized pieces
1 kohlrabi bulb, stems removed, peeled, halved, and thinly sliced
2–3 garlic cloves
1 lemon, grated zest and squeezed juice
1 cup vegetable stock
1/4 cup olive oil
Salt and pepper
  • Wash broccoli and kohlrabi well before prepping.
  • To make sauce, boil stock and lemon juice to reduce by half. Let cool, then whisk in oil to emulsify.
  • Put garlic cloves in a medium-size pot, cover with an inch or so of water, and bring to a boil. P
  • lace steaming basket or metal colander over pot, add baby broccoli, and top with kohlrabi.
  • Sprinkle lightly with salt and pepper, and scatter with lemon zest.
  • Cover and steam for 5 minutes, or until tender, carefully tossing halfway through.
  • Remove to a serving dish, toss with more salt and pepper to taste, drizzle with lemon sauce, and serve.

Roasted Root Vegetables

4 pounds of a mix of Jerusalem artichokes, potatoes, carrots, kohlrabi (peeled), sweet potatoes, scrubbed well and cut into 1- inch wedges
1 Spanish onion, peeled and cut into 1/2-inch rounds
¾ cup olive oil
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
4 whole shallots, peeled
1 head garlic, cut in half
2 tablespoons chopped fresh parsley leaves, to garnish
  • Preheat the oven to 375 degrees F.
  • Combine the Jerusalem artichokes, carrots, potatoes, kohlrabi, sweet potatoes, onion, olive oil, salt, black pepper, shallots, and garlic on a baking sheet. Toss to evenly coat the vegetables. Roast in the oven for 45 minutes, until lightly caramelized and tender, stirring once midway through the cooking time. Garnish with chopped fresh parsley leaves.

Grandma Jean's Potato Salad 

5 large red potatoes, peeled and cubed (optional, substitute peeled kohlrabi or jerusalem artichokes for a couple potatoes)
Grandma Jean's Potato Salad2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
  • Watch how to make this recipe.
  • Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight