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.

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