CSA 2013 Winter Share 2

I am finally getting back to writing after taking off the entire winter/spring.  I did not realize that while I had written this back in November, I had never officially posted it.  So here is the end of last season before I begin anew.

Winter Share 2 Bounty:
Thyme
Brussel's sprouts
Leaf lettuce mix 

Cutting celery (smaller, heirloom variety)
Spicy greens mix
Bright Lights Chard
Green tomatoes
Buttercup squash
Beets
Collards
Kale
Bok choi
White turnips
Onions
Carrots

Garlic

Red Norland potatoes (about 5 lbs.)
Some delicious extras: 

Dela's spiced crab apples
Dela's salsa
Gift of cream cheese from our goat milk
A bar of Dela's goat milk soap 

Meal #1: (carrots, onion)
Moroccan Carrot Soup 
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen
Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin. *Recipe from Bon Appetit

Meal #2: (chard, garlic, parsley)

Chard and Rosemary Pesto 

served with Chicken and Gnocchi
Kosher salt
10 ounces dried, shaped whole-wheat pasta, such as fusilli
5 to 6 stems dark green Swiss chard (see headnote)
Several stems flat-leaf parsley
2 tablespoons packed rosemary leaves
4 cloves garlic
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more as needed
1/2 cup pine nuts (2.4 ounces)
1/3 cup extra-virgin olive oil, or as needed
Freshly ground black pepper
Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook for 5 minutes less than the package directs (to keep the pasta from getting mushy), taste-testing a piece for al-dente doneness. Meanwhile, separate the chard leaves from their ribs and stems, reserving the stems for another use if desired and stuffing the leaves into a food processor as you work. Pluck enough parsley leaves to yield 1/4 cup packed and enough rosemary leaves to yield 2 packed tablespoons, and place them both in the food processor. Smash and peel the garlic cloves, then place them in the food processor along with the Parmigiano-Reggiano cheese and pine nuts. Pulse until finely chopped; stop to scrape down the sides of the bowl. With the motor running, gradually add the oil to form a well-incorporated pesto. Taste, and add cheese if needed. Season with salt and/or pepper to taste. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot (off the heat). Add all of the pesto and 1/4 cup of the cooking water, tossing to coat evenly. If the pesto seems too thick, stir in some or all of the remaining cooking water. Divide among wide, shallow bowls. Serve right away, with more cheese at the table. * Recipe from The Washington Post

Meal #3: (spicy greens)
Mahi Mahi and Spicy greens mix served over nachos

We didn't use a recipe, but threw in what we thought were "taco seasonings." I steamed the greens and finely chopped them.
Meal #4: (celery, sweet potato)
Turkey Wild Rice Soup 
1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts). * Recipe from Taste of Home

Meal #4: (brussels sprouts, sweet potato)
Carmelized Brussels Sprouts
1 pound brussels sprouts
2-3 tablespoons olive oilA few heavy pinches of sea salt and/or other seasonings
Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings. We cook until nicely browned.

Truffle Mac
2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Comte or Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil
Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes. Cook pasta according to package directions; drain. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish. Preheat broiler. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown. * Recipe from Ann Taylor Pittman, Cooking Light

Glazed Ham

3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce
Melt butter with thyme and let stand until ready to use. Preheat oven to 350°F with rack in lower third. Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours. Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours. Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes. Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more. * Recipe from epicurious.com

 

Other

Thyme - hung to dry
Squash, Beets, Turnips, Collards - steamed and pureed and frozen
Bok Choi - blanched and frozen
Potatoes - we eventually used these, finely chopped, cooked in olive oil

CSA 2013 Week 10

Week 10 Bounty:

Spring treat corn
Onions
Beaver dam peppers (mildly hot)
Black jalepeños
Bell pepper
Cabbage
Cucumbers (H19, Long, or Silver Whites)
Melons
Basil
Tomatoes
Cutting celery
Okra
*Photo from Scotch Hill Farm, Broadhead, WI




I am once again way behind. We were out of town for 9 days, staying at a lake cabin with six other family members. I took much of our share with us and froze what I quickly could before we left. However, I sadly had our first losses of the year. I don't think that I had any last year. I really hate to waste a thing. We lost the okra and cabbage because we just didn't use it quickly enough. Those are two of my favorites, so it is even more disappointing. But our menu on vacation was mostly on the grill and these vegetables never fit with the meals. 

Meal #1 (corn)
We grilled our burgers on the campfire and they were delicious! We did not have a pot large enough for the corn and tried a new method someone recommended of microwaving the corn. It turned out quite well.

Grilled Burgers
Corn on the Cob 
Cobs of corn, husked and cleanedWet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 2 minutes per ear. Carefully remove paper towel, and enjoy! * Recipe from allrecipes.com


Meal #2 (bell peppers, onions, mushrooms, zucchini)
This was a hit that even the kids loved.  Healthy and fun!
Shish Kabobs
Bell peppers 
Onions 
Mushrooms
Zucchini
Shrimp
Chicken
Chopped everything, filled kabobs and grilled.

Meal #3 (tomatoes, basil, sage, thyme, tarragon)
This was just upon returning from vacation and we received our Week 11 share from the neighbors who graciously picked it up for us.  So we combined the Week 10 and 11 tomatoes to make enough sauce to freeze.
Pasta with Tomato Sauce and Salmon
Sauteed garlic, added wine and reduced. Steamed tomatoes, olive oil, balsamic vinegar, honey, basil, sage, thyme, tarragon, salt, pepper. Blended with an immersion blender in saucepan.  Served over pasta and cooked salmon.

Sides (melon, cucumber)
Melon 
Cucumber 
Both were eaten with lunches

Other (celery, peppers)
Celery, chopped and frozen
Beaver dam peppers and black jalapenos leftover

CSA Winter Share 2

We received the final bounty of 2012 last Thursday.  

Winter Share #2 Bounty: 

image from mybayareagarden.blogspot.com

Russet Potatoes 
Red Norland Potatoes
Kale
Brussels Sprouts
Garlic
Turnips
Acorn Squash
Carrots
Leeks
Thyme
Kohlrabi
Bok Choi
Beets
Endive

We also received wonderful extra gifts of Pickled Tomatoes, Salsa, and Tomato Sauce. 

image from ecolizzie.com

Prepared for Freezer: 

Chard 
Collard Greens 
Mustard Greens
Spinach
Spicy Greens

Hung and Dried: 

Thyme

CSA Share Week 18

Three new dishes we attempted this week and they were all a great success!  The fagottini were something we have thought of attempting for years and we finally tried.  We learned of the pasta "cheat" in using wonton wrappers through a pumpkin ravioli recipe that we adore.  I'm sure to be making that recipe in the coming weeks.  The Pepper and Collard recipes I stumbled upon in my effort to find new, creative uses for these vegetables.

We have sweet potatoes, cabbage, and kohlrabi leftover.  I already have an excellent recipe to try tonight with kohlrabi and turnips, which I believe we will receive in our share today.

Week 18 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Sweet potatoes 
Tomatoes
Bright Lights Chard 
Zucchini
Cilantro
Cabbage
Bok choi
Kohlrabi
Peppers

Spicy Greens Mix 

Collards 

Meal #1: parsley, chard
Fagottini con pera e prosciutto

Pear and Prosciutto Pasta

We enjoyed this dish with a side of braised chard with butter. This is based on one that we remember from the Veneto region in Italia.  We attempted to find a recipe online to no avail.  We only found one recipe that used pear and prosciutto, but felt that it was nothing like the simple dish that we enjoyed.  So we worked off of that recipe and created our own.  It was delicious, maybe not exactly the fagottini of our memories but wonderful just the same.  

fagottini pasta

Package of wonton wrappers
Small bowl of water
1/2 cup (4 oz) ricotta cheese
1/2 cup (4 oz) pears, peeled, seeded and small-diced
1/2 cup (4 oz) prosciutto chunks, small-diced
1 tbsp. Italian parsley, minced
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried orange peel
4 Tbsp butter
2 tsp sage
Combine the parsley black pepper, onion powder, garlic powder, and orange peel in a small container. Then combine ricotta, pears, prosciutto, and seasoning blend. Place wonton wrappers on clean surface and, one at a time, drop one tsp of prepared filling onto wonton. Use bowl of water to wet your finger and trace the outer edge of the wonton. Then purse the sides together into a small pasta "bag," or fagottini, as shown above. Boil pot of water and cook fagottini for 2-3 minutes. While waiting to boil, add butter to a frying pan. Cook butter until slightly browned. Then use a slotted spoon to transfer fagottini to the frying pan. Toss pasta gently with sage. Cook in pan as desired or serve immediately.

Meal #2: bell peppers, onions, garlic, parsley, thyme, sage
I roasted all 15 or so red and green bell peppers that we had.  I used about one cup for this recipe and froze the rest into cubes for future use. It is a wonderful recipe that even the kids loved.
Roasted Red Pepper and Herb Pasta with Shrimp
2 red bell peppers
8 ounces uncooked fettuccine
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1 tablespoon minced garlic
1/2 pound peeled and deveined large shrimp
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 teaspoon extra-virgin olive oil
2 tablespoons shaved fresh Parmesan cheese
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm. Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat. Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese. * Recipe from Gale Moody, Woodstock, Georgia, Cooking Light 

Oven Roasted Green Beans
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Meal #3: collard greens, spicy greens, onion
Lentil and Green Collard Soup
I used the collard greens and spicy greens and made a double batch of this so that we had extra for the freezer.  I had cut down on the water as someone suggested, so it was a thick soup.  I also think this would be great atop some brown rice.
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.  Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. * Recipe from Farah Momtaz at allrecipes.com

Other Uses: zucchini, cilantro, tomatoes, bok choi
Zucchini(Squash) Flaxseed Bread
We made this back in June/July and loved it so much we brought it back.  I made them into muffins this time.  Baked them at 350 for about 25 minutes.  
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray
3 tablespoons chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. * Recipe from Cooking Light 

Cilantro, washed, chopped and put in freezer bags.  

Bok choi, washed, chopped and blanched in boiling water for 2-3 minutes.  Put in freezer bag.

Tomatoes were washed, stemmed and seeded and pureed.  Frozen into cubes.

Summer Vegetable Ratatouille

Thursday, June 29, 2010
We had a lot of vegetables piling up from our farm share and this was the perfect way to use them.  I used the slow cooker and threw it all in.  I added 1 cup of vegetable stock and two cans of garbanzo beans per recommendations on AllRecipes.com.  We served it on whole wheat cous-cous.  It was good, but a bit bland for our taste so we added some Creole spice to give it some kick.  Very good, but a lot of work in the prep - took over an hour to chop everything.

Summer Vegetable Ratatouille
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
* Recipe from AllRecipes.com by Rani

Chicken Nuggets, Buttered Noodles & Baked Green Beans

Tuesday, July 27, 2010
This was a delicious and kid-friendly meal.  My veggie loving kid didn't finish his nuggets or pasta, but had three helpings of the green beans (which were actually green and white/purple varieties from our farm share).  The green beans were outstanding - I replaced the salt and pepper with 1.5 tsp of Roman Salt (Italian seasoning with salt).  For the nuggets I replaced the butter with buttermilk (1/2 Tbsp lemon juice in 1/2 cup and fill with milk - in 5 minutes you have buttermilk) as I read that it leaves the chicken more juicy. 

Buttered Noodles
Hodgson Mills multi-colored elbow macaroni
oil butter
salt

Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.  Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
* Recipe from AllRecipes.com by Teresa

Oven Roasted Green Beans
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
* Recipe from FoodNetwork.com courtesy of Emeril Lagasse.

Sirloin Beef Tips & Prizewinner Green Beans

Saturday, July 17, 2010
We served the sirloin beef tips over brown rice - yum!  These green beans really are wonderful!!!  Hence the "Prizewinner!"

Sirloin Beef Tips
3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
2 lbs. boneless sirloin top roast, cut into 1-inch cubes
2 tbsp. vegetable oil
1 1/2 lg. onions, chopped
1 beef bouillon cube
3/4 c. boiling water
Combine flour, salt, pepper, and paprika in a plastic bag; shake to mix. Place beef cubes in bag and shake well. Heat oil in Dutch oven; add beef and cook until browned. Add onion; cook until tender.  Dissolve bouillon cube in boiling water; add to beef mixture. Cover; reduce heat and simmer 2 hours, stirring occasionally. Serve over noodles or rice. Serves 6. (Recipe may be doubled.)
* Recipe from Cooks.com

Prizewinner Green Beans with Tomatoes & Herbs
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
about 1/4 tsp red pepper flakes
1/2 c sliced onions
2 tsp dried oregano
1/2 tsp dried ground thyme
1 lb green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 Tbsp salted butter
Heat olive oil in deep pan over medium heat.  Add garlic and pepper flakes; sauté until translucent, 3-5 minutes.  Add 1/4 cup water, the dried spices, and green beans.  Stir, cover, and steam-cook beans until nearly done, 10-15 minutes.  Stir in the rosemary and tomatoes.  Cook very briefly, until tomatoes are warmed through and beans are done,  Season with salt, or, if you prefer, melt salted butter over the beans before serving.  This recipe won a prize in the 2002 Food for Thought Recipe Recipe Contest in Madison, Wisconsin.  Makes 4 servings.
* Recipe by Mara Rosenbloom from From Asparagus to Zucchiuni

Spicy Lentil & Chickpea Soup with Chorizo Sausage

Wednesday, April 21, 2010
After our crockpot mishap (see a few weeks ago), we got a new slow cooker.  It's a Hamilton Beach one with three different size ceramic bowls depending on the size of your recipe.  I like it, but miss the old one with the automated settings (that shut off after a certain number of hours).  This was the first attempt with the new slow cooker - from the recipe book that came with it.  It is delicious, but we shouldn't have put in so much cayenne.  We like spice, but not super-spicy.  If I made it again, I've already made a note to only do 1 tsp cayenne. 

Spicy Lentil & Chickpea Soup with Chorizo Sausage
1 lb. brown lentils, rinsed well and drained
2 14-oz cans diced tomatoes with juice
3 15-oz cans chicken broth
1 large onion, peeled, chopped
4 garlic cloves, peeled, minced
3 carrots, peeled, sliced
6 sprigs fresh thyme
14 oz can chickpeas, rinsed and drained
12 oz Chorizo sausage, sliced
1/2 fresh lime, juiced
1/2 to 1-1/2 tsp ground cayenne
Salt and fresh ground pepper to taste
Fresh parsely, minced for garnish
Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, and thyme sprigs in stoneware dish.  Cook on LOW for 6 hours or HIGH for 4 hours until lentils are soft.  Remove thyme sprigs.  Add chickpeas, sausage, 1 can chicken broth, and ground cayenne.   Cook on LOW for 2 more hours, or on HIGH for 1 more hour.  Just before serving, stir in lime juice and season to taste with salt and pepper.  Serves 4-6.
* Recipe from Hamliton Beach Instruction Manual

February 1-14, 2010

Tuesday 2/2 - Saffron risotto - wasn't my favorite. Maybe a little overdone, but I wasn't fond of the flavor. Will have to try different kind of risotto next time. Asparagus wrapped in Chicken Breast with Mushrooms was a great recipe. Easy and yummy with great veggies wrapped inside. (Sorry, I can’t find the chicken and asparagus recipe. I will keep looking)

Wednesday 2/3 - Oscar Mayer Natural hot dogs are the best. Heated in pan with box of our favorite pre-packaged mac ‘n cheese from Hodgson Mills. And sweet potato pancakes. Surprisingly not a hit with Greysen, but we thought they were yummy.

Thursday 2/4 - Walnut pesto pasta was scrumptious. Definitely one to make again. Even Greysen loved it! And dessert of Molten Lava Cake was killer!

Friday 2/5 - Veggie shepherd's pie - another that I would do again, although we agreed that it is not good leftover. The parsnips on top are wonderful when crispy and fresh and go well with the bottom bean portion. Again, Greysen loved this!

Sunday 2/6 - Black Bean Chili was another hit with everyone! Yummy veggie version that rivaled our favorite canned Amy's Organic Black Bean Chili.

Tuesday 2/9 - Chicken & potatoes - Great chicken and flavors, but we should have cut the potatoes smaller. Minty eggplant was tasty, but we decided to alter the recipe and bake it so that it got crispy.

Thursday 2/11 - Salmon & beurre blanc was OK. Not outstanding, but certainly not bad. But the mashed potatoes with dill & carrots was TO DIE FOR - we all LOVE THIS DISH and it will be made again.

Risotto alla Milanese (Saffron Risotto)
Serves 4
1 pint chicken stock or broth
1 shallot or ½ small onion, finely chopped
6 Tbsp unsalted butter
12 oz Italian rice (Arborio)
6 Tbsp red wine
1 sachet (envelope) saffron powder or ½ tsp saffron threads, pounded
Salt and freshly ground black pepper
2/3 cup freshly grated parmesan cheese
Bring stock to a low simmer. Put the shallot and 4 Tbsp of butter in saucepan, sauté until soft and translucent, then add the rice and stir until well coated with fat. Pour in the wine, boil for 2 minutes, stirring constantly, and then pour in scant 1 cup of hot stock. Cook until nearly all the stock has been absorbed and then add another 2/3 cup of the stock. The risotto should cook at a steady, lively simmer. About halfway through cooking (risotto takes about 15-18 minutes to cook), add the saffron dissolved in a little stock. When the rice is ready – it should be soft and creamy, not mushy or runny – taste and adjust the seasoning. Take off the heat and mix in the rest of the butter and 2 tablespoons of the parmesan. Serve immediately, with the rest of the parmesan.
*Recipe from The Concise Gastronomy of Italy.

Sweet Potato Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
*Recipe from Joseph's on FoodNetwork.com.

Pasta with Walnut Pesto, Sausage, and Broccoli Rabe
Serves 4
1/2 cup walnuts
2 cups basil leaves, loosely packed
1 small clove garlic
Salt and freshly ground pepper
3/4 cup olive oil
1 pound rigatoni
4 sweet Italian sausages (about 1 pound), casings removed
1 bunch broccoli rabe, tough stem ends trimmed and coarsely chopped
1/2 cup fresh ricotta cheese
Preheat oven to 300°. Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely. Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor. Process and, while motor is running, drizzle in 1/2 cup olive oil to form pesto; set aside. Chop rest of nuts, and set aside. Bring a large pot of salted water to a boil; cook rigatoni until tender. Meanwhile, heat 2 tablespoons olive oil in a large skillet. When oil is hot, add sausage and cook, breaking up meat, until brown, about 5 minutes. Transfer meat to a small bowl, and leave 1 tablespoon fat in pan. Return skillet to heat, and add rest of olive oil. Add broccoli rabe; cook until just crisp, about 2 minutes. Add 1/4 cup water, cover skillet, reduce heat to medium, and cook until tender, about 5 minutes. Add 1/4 teaspoon salt and 1/8 teaspooon pepper; return sausage to pan to heat through. Toss cooked pasta with pesto; season with salt and pepper to taste. Divide among 4 plates, and top each with sausage and broccoli rabe, a dollop of ricotta cheese, and chopped walnuts.
*Recipe created by Frances Boswell from O, The Oprah Magazine

Molten Lava Cake
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Preheat oven to 350°F. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and stir in diced butter, until it melts. In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour. Butter 4 individual ramekins, and pour in chocolate batter. Cook for about 10 minutes. Tip ramekins upside down onto dessert plates and serve. Voilà!
* Recipe was passed on from my mom

Shepherd’s Pie
1 cup millet
1 large parsnip, peeled and diced
1/4 tsp. sea salt
2 Tbsp. minced parsley
1 Tbsp. olive oil
1 large onion, diced
1 clove garlic
1 tsp. fresh thyme leaves
1 carrot, diced
2 stalks celery, sliced
1 small sweet potato, peeled and diced
1/2 tsp. sea salt
2 cups cooked red beans
1 Tbsp. soy sauce
2 Tbsp. olive oil
Rinse and drain millet. Put into a pot with the diced parsnip and 3 cups water. Bring to a boil, add salt and cover pot. Simmer on a low heat for 35 minutes. Mash millet, adding the minced parsley. While the millet is cooking, you can prepare your bean and vegetable mixture. Warm the olive oil in a large pan over medium heat. Sauté the onion and garlic for about 30 seconds. Add the thyme, carrot, celery, sweet potato and sea salt and continue to sauté for 2 to 3 minutes. Drizzle in about 1/3 cup of water and cover pan. Let the veggies cook until tender, about 7 minutes. Add the beans and tamari and continue to simmer for several minutes. Place the vegetable and bean mixture into a casserole dish and top with the creamed millet. Drizzle olive oil on top and place under a hot broiler for about 5 minutes until sizzling and lightly browned on top. Keep at least 6 inches away from the heat source to avoid burning. Alternatively, you can put into a hot oven for about 15 minutes.
*Recipe created by Aine McAteer found on Oprah.com

Vegetarian Black Bean Chili
3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (or 1-2 medium-sized minced Anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips.
*Recipe from FitSugar.com.

Garlic-Rosemary Roasted Chicken and Potatoes
Serves 6–8
5 Tbsp. unsalted butter, softened
4 large cloves garlic, minced, plus 1 whole head garlic
2 Tbsp. finely chopped rosemary plus 3 sprigs rosemary
1 (5- to 6-pound) whole chicken (large roaster)
Salt
Freshly ground pepper
2 1/2 pounds baby new potatoes, scrubbed clean
Preheat oven to 400°. Prepare a large roasting pan with a rack. Position oven rack to lower third shelf. Combine butter, minced garlic, and chopped rosemary. Set aside. Rinse chicken and pat dry with paper towels. Sprinkle cavity of bird liberally with salt and pepper. Stuff with garlic head and rosemary sprigs. Rub chicken on all sides with half the butter mixture. Season with plenty of salt and pepper. Place chicken on prepared rack and roast 30 minutes. Toss potatoes with remaining butter. Arrange potatoes around chicken and baste bird with drippings. Continue to roast another 50 to 60 minutes, basting occasionally. Temperature of chicken should read 180° when meat thermometer is placed between leg and thigh. Remove chicken from oven and allow to rest 15 to 20 minutes before carving.
*Recipe from O, The Oprah Magazine

Marinated Eggplant with Mint
4 to 6 side-dish servings
1.5lb sm purple or white eggplants (about 3), trimmed and cut lengthwise into 1/8-inch-thick slices
1 1/4 teaspoons salt
5 tablespoons red-wine vinegar
1 teaspoon sugar
1 garlic clove, thinly sliced
1/2 cup finely chopped fresh mint
2/3 cup extra-virgin olive oil
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry. Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours. Cooks' note: Eggplant can be marinated up to 24 hours.
*Recipe from Gourmet on Epicurious.com.

Pan Seared Salmon & Beurre Blanc (White Wine Butter Sauce)
4 four-ounce salmon filets
1 tablespoon olive oil
to taste salt and pepper
2 tablespoons onion, minced
½ cup white wine
2 tablespoons lemon juice
½ pound whole butter, cut into pieces
¼ teaspoon salt
pinch white pepper
Season salmon filets with salt and pepper and set aside. To a heavy bottomed skill over moderately high heat add olive oil, place salmon filets boned side down, or skinned side up. This makes it easy to serve the more attractive side of the fish to the diner. Cook for 2 minutes, turn and cook for 2 more minutes. Using your finger touch the fish, if fish is firm it should be cooked through and still moist. Place fish on plate or platter and top with Beurre Blanc and chopped fresh parsley or dill and additional lemon wedge.

In a small saucepan over medium heat add 1 tablespoon butter then the onion and cook for 1 minute stirring, do not brown. Add wine and lemon juice and reduce mixture until almost dry. Reduce heat to very low and begin adding chilled butter a few pieces at a time whisking constantly and adding more butter as previous butter melts, season with salt and pepper. Strain sauce through mesh strainer and serve immediately.
*Recipe from WSBT-2 website.

Roasted Garlic Mashed Potatoes with Carrot Flecks and Dill
2 heads of garlic (rubbed with olive oil and roasted at 350ºF until soft, about 40 minutes) (we used store bought jar of roasted minced garlic)
1 C. chopped carrot (about 2 med. carrots)
6 C. chopped potatoes (about 2-3 pounds)
1/2 C. buttermilk
1/2 stick of butter (4 Tbs.)
2 Tbs. fresh chopped dill
Tons of salt and pepper (to taste)
Take the roasted garlic cloves out of their garlic paper and mash them altogether in a bowl, with a fork. Steam the carrot and potato together, about 15-25 minutes depending on how small you cut them. You can warm the buttermilk, and butter so that it isn’t cold going into the potatoes, but if you plan to serve them immediately, they’ll still be hot enough if you just add room temp. butter and buttermilk. So, however you do it, mash the buttermilk, butter, dill, mashed roasted garlic, salt and pepper into the potatoes and carrots. Taste for seasoning, adjust if you need to.
*Recipe from Figs With Bri (http://figswithbri.com)