Saturday, November 24, 2012
1 golden or chiogga beet (red beets will die the whole slaw red); peeled and julienned
1 large carrot, peeled and julienned
1/2 apple (such as gala), julienned
juice of 1 lemon
2 Tbsp white wine vinegar
1/4 cup sugar
salt and pepper to taste
spinach or similar green, washed and torn into pieces (optional)
1/4 cup extra virgin olive oil (optional)
1. Combine lemon juice, vinegar, sugar, salt and pepper in a non reactive bowl. Whisk to dissolve sugar.
2. Add julienned vegetables to dressing and allow to sit at room temperature (the longer they marinate, the tastier, but they absorb plenty of flavor in 20 minutes or so).
3. Serve as is, or, if you prefer as a salad, drain and reserve the extra dressing. Slowly whisk in olive oil to form an emulsified vinaigrette. Season greens with salt and pepper and dress in the dressing. Serve topped with slaw.
1/2 large butternut squash [or one small]
1 medium sweet potato
1 medium leek
2-3 tablespoons of preferred vegetable oil [I used rice bran]
1/4 garlic granules
coarse ground pepper
2 eggs [optional]
Peel, halve and scoop out the seeds from the butternut squash. Peel and halve the sweet potato. By using a medium thick cheese grater, grate them them onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of salt and set aside for about 15 minutes.
Cut the bottom and top off the leek. Peel the outer layer or two off the leek and slice into thin medallions. In a medium sized pan [I used my cast iron skillet] heat your oil over low to medium heat. Cook them while stirring occasionally until they start to become translucent.
Once the squash and sweet potatoes are done resting, toss them in with the leeks. Add a bit more salt, pepper and garlic granules. Mix together well, add in another dash of oil if necessary and cook on low for about 7-10 minutes. Allow the mixture to brown on the bottom. Stir or flip to brown the other side. Repeat until you've found your desired texture.
Once the hash is just about done and you're feeling in the mood for it, crack two eggs over top and cover with a lid. Remove from heat and do not lift cover, the eggs will cook themselves in about 5 minutes.
LIVING SIMPLY GLUTEN FREE
Wednesday, November 21, 2012
1/2 lb pasta (I used whole wheat penne; the ridges were good for grabbing the sticky sauce)
2 small winter squash (such as acorn) or one larger winter squash (such as butternut)
1 block gruyere cheese, grated
1/2 container of marscapone cheese
parmesan cheese to taste, grated
1/2 cup milk
1/8 lb prosciutto, thinly sliced at the deli and then cut into ribbons
salt and pepper to taste
brussels sprouts leaves to garnish (peel them off the outside of the sprouts--you could also use frozen peas and add them at the last minute)
nutmeg to taste
pinch of brown sugar (optional, depending on sweetness of squash)
Olive oil for roasting squash
1. Preheat oven to 350. Cut squash in half (through the equator for round squash, lengthwise for oblong). Scoop out seeds and pulp. Place on a baking sheet. Sprinkle with olive oil, salt, and pepper, and roast until squash is completely softened (time will vary depending on variety of squash). Alllow squash to cool and then scoop it out of the peel. This step can be done in advance.
2. Boil a large pot of water. Add a healthy handful of salt and cook pasta until just al dente (a minute or so under package directions). Drain.
3. While pasta is cooking, place squash and marscapone in a food processor and whip until fluffy and thoroughly combined. Season to taste with salt, pepper, and nutmeg (it should be very seasoned, since the pasta will dilute the flavors).
4. Add pasta back to cooking pot. Stir in squash mixture, grated gruyere and parmesan, and a little milk as needed to form a sauce. Taste for seasoning and adjust.
5. Put pasta in an ovenproof dish and bake at 350 until cheese is melted and bubbly (about 30 minutes).
6. While pasta is baking, heat a little olive oil in a skillet to almost smoking. Add prosciutto and crisp. Set on paper towels to drain. Add the brussels sprouts leaves to the prosciutto fat and cook until almost crisp. Just before serving stir in garnishes and enjoy!
Serves 4 with leftovers to spare
8 bone in, skin on chicken thighs
2 leeks, white and light green parts only, washed well and chopped
6 small turnips (I used Harukei), washed, trimmed, and cut into quarters
4 carrots, washed, trimmed, and cut into big chunks (slightly smaller than turnips)
1/2 cup frozen peas
1 clove garlic
2 sprigs thyme and 1 sprig rosemary, tied together in a bundle with kitchen twine
4 cups chicken stock
1/2 cup white wine or dry vermouth
salt and pepper to taste
olive oil for sauteing
Preheat oven to 300.
1. Salt and pepper the chicken generously on both sides. Heat a small amount of oil in a large, ovenproof pot (like a dutch oven). Brown the chicken, skin side down and then skin side up until it is browned all over (about 4 minutes each side). Do this in batches, if necessary, to avoid overcrowding the pan. Remove it from the pan and set aside.
2. Drain off all but about 1/4 inch of the fat from the pan. Add the leeks and saute until softened. Deglaze the pan with the wine, scraping any browned bits off the bottom. Cook until the wine is almost evaporated.
3. Add the carrots, turnips, and herbs. Replace the chicken thighs in the pan, skin side up, in a single layer on top of the vegetables. Add chicken stock, about halfway up the sides of the thighs. Bring to a boil, cover, and place in the oven.
4. Cook until chicken is falling apart and vegetables are completely soft (approximately 40-60 minutes). Remove from the oven. Stir in the peas and cover the pot again to allow the residual heat to cook the peas. Enjoy!
Thursday, November 15, 2012
Today's tasty recipes were submitted by CSA member Julia.
-half head of green cabbage
-1 small onion, peeled and sliced
-2 cloves garlic, peeled and thinly sliced
-1/2-1 tbsp mirin
1. Heat a few swirls of oil in a large skillet
2. Saute onion for a few minutes, then add garlic. Let cook slightly, then add cabbage--stir, season with salt and pepper, and cover
3. Let cook covered over medium-low heat for about 5 minutes.
4. Add mirin, stir, and continue to cook covered for another 10-15 minutes or until tender to your liking.
*Note: you can also combine other greens with this recipe. I added some chopped mustard greens midway through the cooking process.
Roasted Sunchokes/Jerusalem Artichockes
-1/2 pound of small sunchokes, sliced about 1/4-1/2 inch thick (no need to peel!)
-2 cloves garlic, whole
1. Preheat oven to 400 degrees
2. Lay sliced sunchokes and garlic cloves on parchment paper-lined baking sheet
3. Drizzle with olive oil, salt pepper
4. Roast for 15-20 minutes, flipping halfway through.
5. Squeeze out roasted garlic and toss
*Note: you can combine with other roasted veggies, e.g. cauliflower, brussels sprouts (though these veggies will require more time)
Posted by Jamie at 1:00 PM