Category: Recipes

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Artichoke-Potato Soup

Artichoke-Potato Soup

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Ingredients Method

Ingredients
  

  • 6 artichoke hearts fresh, frozen, or jarred*
  • 3 cloves garlic chopped
  • 3 T butter or margarine
  • 1 potato peeled (optional) and diced
  • 4 c vegetable stock
  • salt
  • pepper

Method
 

  1. Prepping the artichokes
  2. Rinse the artichokes in running cold water.
  3. Slice about 3/4 inch to an inch off the tip of the artichoke.
  4. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
  5. Pull off outer petals, one at a time.
  6. Scrape white fleshy end with a spoon. Discard remaining petal. Continue until all of the petals are removed.
  7. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart.
  8. Making the Soup
  9. Heat butter over medium heat, and sauté the chopped artichoke hearts and garlic, stirring frequently, until golden.
  10. Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender.
  11. Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the purée into the remaining liquid, and reheat.
  12. Serve immediately.

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Blood Orange Sorbet

Blood-orange-sorbet-1A cup of sunshine!

1. Juice your blood oranges. Then measure the juice.

2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of organic granulated cane sugar to be added.

3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.

4. Stir the sugar back into the reserved blood orange juice.

5. Chill thoroughly, then freeze in your ice cream maker.

Photo: http://www.52kitchenadventures.com/wp-content/uploads/2011/06/Blood-orange-sorbet-1.jpg

Original Recipe: http://www.davidlebovitz.com/2008/02/blood-orange-so/

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Not Without Salt

6422969609_60f7843efb_b-625x469Have you ever tasted potatoes without salt? Or even a cookie without a whisper of salt mixed in with the flour? It’s no surprise that I’m passionate about this ingredient; I mean, my blog is named after it after all—www.notwithoutsalt.com. So, I thought it appropriate that we talk about it here. In the few paragraphs I have with you all, I want to first assuage the bad reputation salt has received over the years, then talk about how to salt and finally to share a couple recipes where salt really shines, not just in flavor, but in its power to preserve and transform the texture of certain foods.

Salt calms bitterness, heightens sweetness, helps pull out hidden flavors, has the power to preserve and we need it. Salt is used in our bodies to maintain fluid in our blood cells and transmit information in our nerves and muscles. Because our body cannot make it on its own, we need to feed our bodies some salt—“some” being the key word. The overindulgence on salt in the recent years doesn’t come from over-salting the real foods you are cooking in your kitchen, but rather it’s the sudden influx of processed foods. As we’ve turned towards producing foods cheaply, we’ve lost much of the flavor in the ingredients used, thereby needing to saturate the food with salt in order to get it to have any taste. When you are adding salt in the process of cooking your own food, there is little concern with adding too much to affect your health in a negative way. 

Now that we’re not afraid of it, let’s talk about using salt while we are cooking. Have you ever noticed how much better restaurant food can taste when you compare it with what we cook at home? Most often, it’s because a good chef knows how to use salt. When you are cooking, use salt throughout the entire process. When you do this, every component of the dish is properly seasoned. Carrots will taste sweeter, onions more pronounced and spices more flavorful. If you wait to salt only at the end, your food will taste of salt, but as you salt throughout, the dish really comes together and you taste the ingredients rather than the salt. Taste throughout the entire process. Add more salt if needed and quit salting if there’s too much. This way you have more control on the final product. Also, salt your food from up high, this way the salt is dispersed evenly throughout the dish. 

In my kitchen I have a variety of salts. I use kosher when I’m cooking and a good flaky sea salt for the end. The kosher salt is course, so I can feel how much I’m adding as I’m pinching it between my fingers. It’s also not nearly as harsh as table salt. The finishing salt adds a nice crunch to the final and slowly dissolves on the tongue, giving a saltiness that builds. These salts are also not nearly as harsh as table salt.
Now let’s get cooking. The first recipe I want to share is for a raw zucchini salad. In this salad the salt is added to sliced zucchini then left to marinate. The texture of the zucchini softens while the flavor is brought out. The zucchini is quickly rinsed then tossed with a bright vinaigrette and loads of fresh herbs. 

Then finally, we have preserved lemons. It’s really as simple as cut lemons left to marinate in salt and its own juices, but what happens in that jar is nothing short of magic. Somehow the lemons become perfumed and floral. They are salty, yes, but not harshly so. It’s the sort of ingredient that when added to dressings, marinades, salads, poultry, etc. your guest won’t know what it is, except that they love it. Preserved lemons are used all over Morocco and it’s there where I decided I needed them in my life. Now my fridge is rarely without them.

Entire books can be written on the subject; in fact, there are several that I’d recommend, but somehow I think I may be part of a lone few who enjoy spending weekends reading about salt. But my hope is that this sort of crash course on the subject shares with you just a bit of my passion for this necessary ingredient. If you’ve yet to be convinced, I’ll let the recipes change your mind. Happy salting!

by Ashley Rodriguez
food blogger
www.notwithoutsalt.com

 

RAW ZUCCHINI SALAD
This recipe is from Rhulman’s 20. Serves 4.
Ingredients:
1 zucchini, cut into thin slices or long peeled strips
Kosher salt
1 tablespoon minced shallot
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons olive oil
¼ cup fresh herbs
    
Directions:
Put the zucchini in a colander and sprinkle evenly with 1 teaspoon salt. Toss and sprinkled evenly with another 1 teaspoon salt. Let stand for 10-20 minutes. 
In a small bowl combine the shallot, garlic, lemon juice and oil. Whisk to combine.
Shake the moisture off the zucchini. Taste and if it is too salty give the zucchini a quick rinse in cold water, then pat dry with a clean towel.
Toss the zucchini with the vinaigrette and finish with the fresh herbs. Taste and adjust seasonings if needed. 
Serve immediately.

PRESERVED LEMONS
Adapted from Paula Wolfert, The Food of Morocco
Ingredients:
5 lemons (Meyer lemons work beautifully here)
1/4 cup salt, more if desired
½ teaspoon cumin seeds
5 coriander seeds
2 bay leaves

Directions:
Have ready a sterile 1-pint canning jar.
Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the interior of the lemon, then reshape the fruit.
Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
Gently shake the jar each day to distribute the salt.

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Fresh Ideas for Easter Recipes

red bartlett pears IMG_8772

Pear-Quinoa Salad

INGREDIENTS
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup quinoa
2 tablespoons oil
1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate 1/4 cup snipped fresh chives 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 ripe but firm pears, diced
1/2 cup coarsely chopped walnuts or pecans, toasted

PREPARATION
Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.

Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.

Original recipe: http://www.eatingwell.com/recipes/pear_quinoa_salad.html

veg_broccoliBroccoli, Parmesan and Lemon

INGREDIENTS
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced

PREPARATION
Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Original recipe: http://www.foodnetwork.com/recipes/tyler-florence/broccoli-parmesan-and-lemon-recipe/index.html?oc=linkback

YamHoney Roasted Yams

INGREDIENTS
2 pounds yams
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

PREPARATION
Preheat oven to 350 degrees F.

Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until yams are tender.

Original recipet: http://www.foodnetwork.com/recipes/ellie-krieger/honey-roasted-sweet-potatoes-recipe/index.html?oc=linkback

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Baby Car­rots Planted in Hum­mus Dip

We recently came accross a blog full of fun and delicious ideas: La Receta de la Felicidad. We couldn’t help ourselves but to share this Baby Car­rots Planted in Hum­mus Dip recipe!

Baby Car­rots Planted in Hum­mus Dip

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Ingredients Method

Ingredients
  

For the hummus
  • 1 head of *roasted garlic garlic can be optional, it can be removed and you would still have a delicious dip
  • 14 oz. cooked chickpeas drained (1 can)
  • 2 tbs tahini optional
  • juice of 1 lemon
  • 4 tbs extra virgin olive oil
  • Salt and pepper to taste
  • Smoked paprika to sprinkle
Carrot Patches
  • fresh baby carrots
  • fresh cilantro or parsley sprigs

Method
 

  1. Add all hummus ingredients to a food processor, and blend until smooth. If you find that the hummus is too thick, you might add some more olive oil. Serve cold, sprinkled with paprika.
  2. For a fun healthy Easter snack, serve hummus in small terracotta pots with baby carrots. Just before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of cilantro or parsley into each hole. “Plant” a couple of baby carrots in each pot, and enjoy!
  3. *To roast garlic, preheat oven to 375° F. Cut off the top of the head of garlic so that the tops of most of the cloves are exposed slightly. Drizzle with olive oil and salt, and wrap in tin foil. Roast in oven for about 30-45 minutes. Remove from the oven, and allow to cool. Using your fingers, squeeze roasted garlic out of each clove.
  4. Recipe adapted from: http://www.larecetadelafelicidad.com/en/2013/03/hummus-with-roasted-garlic.html
  5. Image by: www.larecetadelafelicidad.com

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Out of the Box

out of the boxAre you familiar with Lynne Rosetta Kasper? She hosts a weekly public radio program called The Splendid Table. It’s centered around, well, food of course. Her vast knowledge is inspiring, as is her quiet, raspy voice and infectious chuckle when she talks about pungent cheese, perfectly cooked pasta, fruity olive oil or essentially anything pertaining to food. At the end of her program she has listeners call in to reveal the often lackluster and limited contents of their fridge in order for her to create meals that cause all of us listening to drool and wish that we too had such random ingredients lying around. As if inspiring herself, she rattles off a half dozen ideas getting more and more excited with each one. No matter what’s in the fridge, Lynne can concoct an incredible dish.

I’ve listened to her shows and longed to have such creativity and imagination. So I thought, “Why not attempt to ‘Lynne Rosetta Kasper’ this week’s produce box?” Meaning, I’ll see if I can come up with some clever and simple ideas for creating meals with your fresh produce. We’ll see how it goes.

Before we begin, there are a few rules. I’m going to assume you all have a certain number of pantry items, such as oil, salt, maybe some eggs or other type of protein, perhaps a bit of pasta or other starch and well, we’ll just see. 

The carrots and broccolini would be roasted—a little olive oil, salt and pepper and a hot oven until they are charred in parts and tender-sweet throughout. From there I’d toss with pasta and perhaps a little cheese—goat cheese or Parmesan perhaps—and then on top maybe a fried egg. 

If not the pasta, then a salad. Roasted carrots over the greens with the apples, sliced or maybe some segments of orange. For a dressing, a bit of oil and some of the juice from the orange or a splash of vinegar. 

I’m going out on a limb here and assuming you have ricotta in your fridge. Chances are you don’t. I sure don’t, but this one is worth a trip to the store (or make your own, really it’s quite simple).

On a plate, slather a good amount of ricotta. On top of the ricotta goes the roasted carrots or broccolini. Again with an egg on top of it all, if you want. The green onions would be lovely thinly sliced and casually thrown on top. 

Most likely, the apples and pears I’d bake into a cake. One in a loaf pan, so I could call it breakfast. It would be heady from brown sugar, tender, and perhaps an oat crumble would cover the top. 

I see you bok choy—and yes, I’m saving you for the end. I don’t particularly like you, mostly because I don’t often know what to do with you. So let’s just say we stir fry you after you’ve been chopped. Into a hot wok or saute pan you go, with oil (sesame if you have it), garlic, ginger and a splash of soy sauce. You are cooked about 5-7 minutes until you’re crisp-tender. On top of rice you sit and then along comes the green onion to give you a bite and some freshness. Not too bad, I’d say. Especially if your plate is shared with some grilled chicken, steak or, yes you guessed it, a fried egg.

Let’s assume you have some maple syrup. If not, honey will do. Cube the yams roughly then add a bit of your sweetness of choice. Also add a bit of oil and salt. Some cayenne, cumin or chile would be nice here too. Roast in a hot oven until the edges have crisped and the insides have succumbed to a sweet mash. Serve alongside anything, really, or atop your greens for a healthful salad. 

My goodness, look at that. We’ve managed to come up with quite a collection of ideas for this week’s selection. Sure, I’ve made some assumptions, but really, the fact is, when you have produce this good, there’s so little that needs to be done to make a delicious and healthy dish.

by Ashley Rodriguez
food blogger
www.notwithoutsalt.com

 

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Kale, raisins and pinenuts

Kale, raisins and pinenuts

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Ingredients Method

Ingredients
  

  • 4 cups kale removed from stems and roughly chopped
  • 1/2 tsp garlic chopped
  • 1/4 cup pine nuts or almonds
  • 2 tbsp of raisins
  • Olive oil
  • salt & pepper

Method
 

  1. Heat about 2 tbsp of olive oil medium heat in a large saute pan. After chopping the kale, submerge it in water & swish it around to get it nice and clean. Remove from water and shake off excess water. Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle. Add the raisins and kale, stir and cover. Cook until the greens wilt, stirring occasionally (about 5 minutes). Remove the cover and season with salt and pepper. Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates.
  2. Recipe inspired by peruvianchick.com

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Meatless Monday: Lentil, Mushrooms & Quinoa Tacos

Meatless Monday: Lentil, Mushrooms & Quinoa Tacos

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Ingredients Method

Ingredients
  

  • 1 1/2 cups cooked lentils
  • 1 cup cooked quinoa
  • 1/2 lb of sliced crimini mushrooms
  • 1 Tbls taco seasoning
  • 1 clove minced garlic
  • 1/2 chopped onion
TOPPINGS
  • Avocado salsa, lettuce.
OTHER
  • Tortillas use corn tortillas for GF version.

Method
 

  1. Saute onions until soft, add garlic and mushrooms, saute for 1-2 mins. Add in cooked lentils and quinoa. Add in 1 Tbls of taco seasoning mix. If its looked to dry add 1/4 cup of water. Let it simmer for a few minutes and serve.
  2. Recipe and image adapted from instagram.com/peruvianchick

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Sweet Apple Walnut Kale

Using this braising method a variety of tastes can be created by simply changing the braising liquid. Here the hearty taste of kale is nicely balanced with sweet flavors and the toasted walnuts give texture to the cooked greens.

Sweet Apple Walnut Kale

Print Recipe
Ingredients Method

Ingredients
  

  • 1 bunch kale
  • 2 to 3 tablespoons butter
  • 1/2 apple very thinly sliced
  • 1/2 cup walnuts coarsely chopped
  • 1 tablespoon unrefined cane sugar or brown sugar
  • 2-3 tablespoons apple juice or cider
  • 1 tablespoon tamari
  • 2 teaspoons unfiltered apple cider vinegar

Method
 

  1. Pull away the kale leaves from the stems before washing. Wash greens carefully. An easy way is to fill your sink with cold water and submerge the greens. If the water has sediment, drain the sink and repeat. Tear leaves into bite size pieces.
  2. Melt butter in a large skillet over medium low heat. Add apples and walnuts and sauté for a few minutes. Sprinkle unrefined cane sugar over the apples and walnuts and stir so that it evenly coats. When apples are softened, add kale leaves and sauté over medium heat until leaves begin to turn brilliant green.
  3. Combine juice and tamari. Pour into pan. Cover tightly. Cook until leaves are tender, 5 to 7 minutes. Taste to check for doneness; greens should be tasty, not bitter; still green, not grey. Dress with vinegar before serving.
  4. Preparation time: 15-20 minutes Makes 4 servings
  5. Thank you Leisha for sharing this great recipe with us! This recipe is from “Feeding The Whole Family” by Cynthia Lair who teaches the whole foods cooking program at Bastyr.

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Ode to Greek Yogurt!

Now that the holidays are over—although the tree is still up, empty boxes scatter the floor and I still pine for eggnog—I suppose it's time to start thinking about resuming the healthier eating habits that I once upheld. I do hate to be so cliché as to talk about healthful things at the start of a new year, so let's not. Let's talk about something truly delicious that is always in my fridge and if it just so happens to be healthy, well then, that's pure coincidence.
 
I'm referring to Greek yogurt. If you are unfamiliar with it then I'm so happy to be able to introduce the two of you today. I mean, it's yogurt and I realize that it's hard to get excited about yogurt, but Greek yogurt is something special. It's perfectly tangy and thick, and creamy enough to think it is indulgent. Strained to remove much of the whey, lactose and sugar, Greek yogurt contains about half the amount of sugar as regular yogurt while packing in much more protein. Its recent popularity has made it widely available in practically any grocery store, but if for some reason you can't find it, you can buy regular plain yogurt and strain it overnight in a couple of layers of cheesecloth to replicate the texture of Greek yogurt.
 
In our house, Greek yogurt can be as simple as honey drizzled over with a handful of nuts for breakfast. I use it regularly as a base for creamy dressings, such as Caesar and Ranch. It has replaced sour cream, as it cozies up next to rice and beans, and sits atop soup and chili. It slips into sauces, smoothies and even replaces ice cream alongside some roasted fruit. It's such a staple in our house that I'm almost ashamed I haven't mentioned it before. 
 
Just to reiterate this yogurt’s versatility (and I assure you I'm not a spokesperson although it may appear that way), I wanted to share with you a couple of our favorite uses that we find ourselves repeating again and again. The first is a completely oil and egg-free Caesar dressing recipe. It's bright, tangy and creamy. You can be sure that if I make something this healthful it is first and foremost delicious. Even my husband, who often cringes at green leafy vegetables, will eat kale by the bowlful if it's coated with this dressing. Topped with grilled chicken, it is one of our favorite healthy meals.
 
The second recipe makes for an indulgent breakfast or a satisfying a nutritious dessert. I wish I could take credit for this idea, but it comes from one of my favorite chefs, Nigel Slater. Essentially, we are replacing the custard in crème brulee (gasp!) with yogurt. Tucked at the bottom of the dish are some fresh berries or other fruit, honey is drizzled throughout, then a thin coat of sugar sits atop the yogurt. With either a torch (if you so happen to have one in your kitchen as I do) or the broiler, the sugar submits to the heat and returns its force with a deep and crunchy caramel top. 
 
If I was the Greek yogurt spokesperson, I think my job would be done. But instead, I'm just crazy for it and couldn't help but share one of my family’s favorite ingredients with you all. 
 
Here's to a blessed, healthful and delicious 2013!
 
by Ashley Rodriguez
food blogger
 
Photo credit: Notwithoutsalt.com
 
A LIGHTER CAESAR
This is a very forgiving recipe. Taste and adjust as you please—I promise, I won’t be offended. Just remember that you want the dressing to taste strong, as the greens will tame its flavor. Top with slow-roasted tomatoes, shavings of Parmesan, roasted chicken, or steak for a complete and healthful lunch or dinner.
 
Ingredients 
1/2 cup Greek yogurt
2 teaspoons Dijon
1 garlic clove, finely minced
1 teaspoon anchovy paste
1 Tbl fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
2 Tbl finely grated parmesan
 
Directions
In a medium bowl combine all the ingredients. Taste and adjust seasonings as desired.
Carefully combine with fresh, chopped greens (kale or romaine are our favorites). Serve with shavings of Parmesan.
Keeps in a tightly sealed container in the fridge for one week.
 
NIGEL’S YOGURT BRULEE
Nigel says to use a small ramekin or a shallow dish that may be the perfect home for a quiche on another morning. In the bottom of your dish, place a handful of berries. I happened to have raspberries, Nigel had blackberries. In an act of defiance, I covered my berries with a few passes of honey. 
 
On top of the berries there is yogurt. Level the top with a fine coat of sugar. Torch or broil to get a caramel crisp cap. From my formal brulee training, we would coat the custard with three fine layers of sugar, torching in between each passing. The result was a deeply caramelized, sturdy and dense sweet layer that shattered with a mighty plunge of the spoon. So that’s what I did.
 
If you are using the broiler, stick the dish of sugared yogurt directly under the preheated broiler for about 2-3 minutes or until the sugar caramelizes into a golden crust.
 
Top your breakfast brulee with more fresh berries. Now of course, this could also double as an elegant dessert. Simple, subtly sweet, yet fancy and sophisticated as things are when they have a French name associated with them.
 
 
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It's Meatless Monday! Roast Vegetables

If you are looking to save time, and eat healthier, one of the best tips we can offer is to roast a large amount of vegetables at once. You'll have the basis of several good meals, such as:

 

• Breakfast: Add them to your scrambled eggs or omelettes.
 
• Green salad: Toss roasted vegetables with fresh greens, a handful of dried fruit and nuts, and your favorite dressing. 
 
• Grain salad: Combine roasted vegetables with cooked and cooled whole grains such as spelt, farro, or quinoa, a dash of oil and vinegar, and some chopped fresh herbs like parsley, basil, or scallions.
 
• Soup: Make a simple pureed soup with roasted vegetables and water, stock, cream, or yogurt. Take a look at this post for some favorite combinations.
 
• Pita: Fill a pita bread with lettuce or arugula, roasted vegetables, and feta. If you like, add a spread such as hummus or greek yogurt.
 
• Pasta Primavera: Toss the pasta* with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately. *Use rice noodle for a GF option.

ROASTING VEGETABLES

Preheat the oven to 450 degrees F. Roast up several pans of vegetables – asparagus, peppers, root vegetables, squash. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
 
Refrigerate the roasted veg in airtight containers and use them throughout the week.
 
Modified from: http://www.thekitchn.com/5-ways-to-eat-roasted-vegetables-for-lunch-167393
 
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Breakfast for dinner: Frittata with veggies and purple potatoes

Breakfast for dinner: Frittata with veggies and purple potatoes

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Ingredients Method Notes

Ingredients
  

  • 1 Tbsp. olive oil
  • 3 small purple potatoes chopped in ½” pieces
  • ½ red bell pepper diced
  • ½ yellow onion diced
  • ½ bunch kale leaves separated from stems and chopped
  • ½ tsp. black pepper
  • 8 eggs beaten
  • ½ tsp. freshly grated nutmeg optional
  • 4 slices bacon chopped (optional)

Method
 

  1. Prep everything before you start cooking because it all goes very fast.
  2. Preheat oven to 400 degrees.
  3. Heat an oven-proof skillet (use cast iron if you have it) over medium-high heat. Add bacon and cook until brown and crispy. Remove from pan and drain.
  4. Add olive oil to pan, then add chopped potatoes and cook for 5-6 minutes, until the potatoes start to become tender.
  5. Add chopped onion, red bell pepper and kale, cook 2-3 minutes until kale turns bright green.
  6. Add bacon back to the pan, stir.
  7. Pour eggs into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.
  8. Let cool for a few minutes, then cut and serve.

Notes

Adapted recipe from: http://inspiredrd.com/2012/03/frittata-with-kale-and-purple-potatoes.html
Image: http://inspiredrd.com/2012/03/frittata-with-kale-and-purple-potatoes.html

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Celeriac and Apple Soup

Celeriac and Apple Soup

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Ingredients Method

Ingredients
  

  • 1 Tbs. olive oil
  • 1 large onion chopped
  • 1 large celeriac roughly 700g, peeled and chopped into 1″ cubes
  • 1 large potato roughly 350g, peeled and chopped into 1″ cubes
  • 1.5 litres vegetable stock
  • 2 large dessert apples cored, peeled and chopped into 1″ cubes
  • salt and pepper to taste
  • up to 3 Tbs. lemon juice optional
  • cream buttermilk or olive oil (to serve)

Method
 

  1. Heat the oil in a large, heavy-bottomed saucepan and add the onion. Cook for 5-8 minutes over medium heat, until soft and translucent.
  2. Add the celeriac and potato and stir until well coated; cook for another minute or two. Pour in the stock and bring to a boil, then turn down and simmer the mixture for 20-25 minutes, until both celeriac and potato are tender.
  3. Add the apple to the soup and cook for a further 5 minutes, until the apple has softened. Remove soup from heat and purée using an immersion blender. Taste, and add salt and pepper as needed. If your apples were very sweet, you may want to add some or all of the lemon juice, as well. Serve hot, drizzled with cream, buttermilk or olive oil.
  4. Recipe and image from: http://www.kitchenist.com/cooking/soup/match-made-celeriac-and-apple-soup/2073

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Butternut Squash, Lentil and Quinoa Salad

Butternut Squash, Lentil and Quinoa Salad

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Ingredients Method

Ingredients
  

  • 1/2 butternut squash peeled & deseeded
  • 3-4 garlic cloves skin on
  • 1/2 fresh chili sliced
  • 1/2 cup quinoa
  • 1 cup boiling water
  • 400 grams/14 ounces cooked lentils
  • 1 teaspoon cumin powder
  • Olive oil
  • Juice from 1/2 lemon
  • Salt to taste
  • Fresh coriander/cilantro leaves for garnish

Method
 

  1. Preheat oven to 180 degrees C / 356 degrees F. Peel and deseed 1/2 a butternut squash. Dice into 2.5cm (1-inch) cubes and place them on parchment-paper-lined baking tray as well as garlic cloves and chili. Drizzle over some olive oil, cumin powder and salt and toss all the ingredients until well combined. Then bake them in the preheated oven for 40 minutes or until the squash feels tender and fluffy when pricked with a fork.
  2. While the squash is roasting in the oven, pour 1/2 cup of quinoa and 1 cup of hot boiling water in a medium-sized pot. Start cooking over medium-high flame until it starts to boil. Then let it simmer by reducing to low-medium flame and cover with a lid. In the meantime, rinse and drain the lentils. Set aside. For the quinoa, cook until the water is ALMOST absorbed. When there’s just a little water left at the bottom of the pot (I’ll say about 2 tablespoons worth of water left), turn off the flame and leave the lid on. This will allow the quinoa to completely absorb the water without sticking to the pot. Fork through the quinoa so that it’s light and fluffy. Set aside.
  3. Add lentils to the quinoa and toss gently until well combined. Season lightly with salt. Add roasted butternut squash, garlic (skin-off and thinly chopped) and chili to the lentil-quinoa mixture. Drizzle some olive oil and lemon juice over the salad and toss to mix. Just before serving, garnish with some coriander/cilantro leaves. You can serve this salad warm or cold.
  4. Photo and Recipe Courtesy of Fuss Free Cooking

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KFF Thanksgiving Guide

Add color, flavor, and texture to the holiday feast with these inventive new takes on our favorite fall veggies using the produce from your Box of Good! 

 

Your Holiday Box includes:

Granny Smith Apples, 2 lbs.* 
Cranberries, 8 oz.* 
Satsumas, 2 lbs. 
Garnet Yams, 2 lbs.
Green Beans, 1 lb.
Carrots, 2 lbs
Yellow Potatoes, 3 lbs.*
Celery, 1 bunch 
Yellow Onions, 1 lb.*
Acorn Squash, 1 ea.*
Breadcubes for Stuffing, 1 lb.* 

*Recipes:

Roasted Squash with Mint and Toasted Pumpkin Seeds
{Simple and Amazing} Cranberry Sauce Recipe 
Thyme Roasted Apples and Onions
Spiced Glazed Carrots with Sherry and Citrus
Slow Roasted Green Beans with Sage
Hasselback Yams
Creamy Mashed Yukon Gold Potatoes
Old Fashioned Bread Stuffing
*Most recipes serve 8-10, please adjust accordingly.
 

 

 

Roasted Squash with Mint and Toasted Pumpkin Seeds

Ingredients
2 medium acorn squash or small sugar pumpkins (about 3 lb. total)
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
¼ cup fresh mint leaves, torn
 
Preparation
Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp. oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
Heat remaining 1 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
 
Recipe and image http://www.bonappetit.com/recipes/2011/11/roasted-squash-with-mint-and-toasted-pumpkin-seeds#ixzz2CFtIGIii

 

 

 

 

{Simple and Amazing} Cranberry Sauce Recipe

Ingredients
12 oz bag fresh cranberries
3/4 cup orange or satsuma juice
2/3 cup brown sugar
1/3 cup white sugar
 
Preparation
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

 

 

Thyme Roasted Apples and Onions

Ingredients

4 cups apple cider
5 tablespoons unsalted butter
1 teaspoon coarse kosher salt plus additional for sprinkling
6 7- to 8-ounce onions, halved through root end, each half cut into 6 wedges
6 teaspoons coarsely chopped fresh thyme, divided
6 apples (about 2 3/4 pounds total), peeled, halved, cored, each half cut into 4 wedges
 
Preparation
Boil cider in large saucepan until reduced to 2/3 cup, about 28 minutes. Whisk in butter. Season glaze with 1 teaspoon coarse salt. DO AHEAD Can be made 1 week ahead. Cover; chill. Rewarm; whisk before using.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.
Roast onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast onions and apples 20 minutes. Remove both sheets from oven. Drizzle remaining glaze evenly over onions and apples. Reverse position of sheets. Roast 20 minutes longer.
Increase oven temperature to 475°F. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 teaspoons thyme.
 
Recipe and image http://www.bonappetit.com/recipes/2009/11/thyme_roasted_apples_and_onions#ixzz2CFqUUojl

 

Spiced Glazed Carrots with Citrus

Ingredients
2 bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh orange juice
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated satsuma zest or orange zest
 
Preparation
Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add orange juice and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots. Season carrots to taste with salt. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
Transfer to a serving plate. Garnish with tarragon and celementine zest.
 
Image and recipe adapted from http://www.bonappetit.com/recipes/2011/11/spiced-glazed-carrots-with-sherry-and-citrus#ixzz2CFqrbFSW

Slow Roasted Green Beans with Sage

Ingredients
2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise
6 large garlic cloves, each cut lengthwise into 4 slices
1/2 cup olive oil
2 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper
 
Preparation
Preheat oven to 375°. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)
 
Recipe and image http://www.bonappetit.com/recipes/2012/11/slow-roasted-green-beans-with-sage#ixzz2CFrHVysY

 

Hasselback Yams

Ingredients
2 yams
2 tablespoons butter (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup 
1/4 cup chopped pecans 

 

1/4 cup dried cranberries (optional)
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Olive oil
 
Preparation
Preheat oven to 400. Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil. Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients. Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato. Drizzle any remaining liquid over the potatoes. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping. Allow to cool for 5 minutes before serving.
 
Recipe and image http://www.myrecessionkitchen.com/2011/11/hasselback-sweet-potatoes.html

 

Creamy Mashed Potatoes

Ingredients
4 potatoes, peeled and cut into chunks
1/3 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, minced
1/4 cup cottage cheese, pureed
2 tablespoons chives, thinly sliced
salt and pepper to taste
optional garnish:
chives
melted butter
 
Directions
1. Place potatoes in a large pot and fill with water. Place over medium-high heat and bring to a boil.
2. Boil potatoes until fork tender, about 25 minutes.
3. While potatoes boil, place cream, butter and garlic in a small saucepan and simmer. Once mixture comes to a simmer, remove from heat.
4. Drain potatoes in a colander and return back to the pot. Lightly mash the potatoes and season with salt and pepper.
5. Pour cream mixture over the potatoes, a little at a time and mash the potatoes until all the cream mixture has been used and potatoes are smooth.
6. Stir in pureed cottage cheese and sliced chives and season with salt and pepper.
7. Top with remaining chives and melted butter, if desired. Serve warm.

Recipe and image http://spoonforkbacon.com/2011/11/heavenly-mashed-potatoes/

Old Fashioned Bread Stuffing

Ingredients
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 loaf French bread or baguette, chopped into small pieces
1 tbsp. thyme
1 tsp. salt
1 tsp. freshly ground pepper
1 large eggs, beaten
1 (14.5 ounce) can chicken broth 
 
Preparation
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside. Place the bread into a large bowl and add spices. Add butter mixture and egg, and toss lightly to distribute. Moisten the mixture to your desired consistency with chicken broth. Transfer to a 13 x 9 inch baking dish and bake at 350 degrees for 20 minutes.
TIP: For Cranberry Walnut Stuffing, add 1 cup dried cranberries and 1 cup chopped walnuts to the bread mixture. 
 
Recipe and image http://www.thecomfortofcooking.com/2010/02/old-fashioned-bread-stuffing.html
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Planning Thanksgiving side dishes.

 

Cookbooks surround me with pages folded and creased to mark recipes I’m eager to try. While I plan holiday dishes, in the background PBS plays Julia Child confidently laying a pliable dough into a round French pan. It’s no surprise that Thanksgiving is one of my favorite holidays—it’s a day devoted to cooking, eating, family and thinking about what makes you thankful. I can think of little better.
I’ve had my holiday menu planned for weeks. The turkey is stuffed to maximum capacity with an herby and sausage-laden stuffing. Potatoes, heavy in cream and butter, surrender to a cap of caramelized onion gravy. There are buttery rolls, a tart cranberry relish, sweet potatoes that lean more towards sweet than savory and a bright, raw carrot salad that mightily attempts to break up the holiday heft with lemon and red onion. 
 
Earlier this summer, I praised the wonders of raw vegetables, but these bright, clean and nutritious salads are even more welcomed in the winter when heavy braises, creamy gratins and rich cuts of meat are commonplace. Salads, such as this carrot and red onion one, are a necessary reprieve from the typical holiday fare. 
 
Of all the raw vegetable salads, carrots seem the least non-threatening. My kids crunch on them happily. The other day my oldest son complained that his eye was hurting. He asked, “May I have a carrot?” Not only does he like them, he also knows carrots are good for his eyes. I didn’t have the heart to tell him they don’t quite work that quickly, but hey, he didn’t complain about the pain after that, so what do I know?
 
While fresh salads may not make the popular Thanksgiving menu items, I deem them necessary. Of course I love the potatoes, stuffing and marshmallow topped sweet potatoes, but it’s crisp, fresh dishes like these that help balance the meal and break up the richness. They add vibrant color to the table and plate, mix up quickly and are a welcomed fresh bite. 
We have much for which to be thankful.
by Ashley Rodriguez
 
 
Recipe
CARROT SALAD WITH RED ONION AND LEMON
Serves 4
Ingredients: 
4 carrots, grated or peeled to get long ribbons (about 4 cups)
½ red onion, thinly sliced
2 tablespoons olive oil 
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped, fresh parsley
Salt & pepper
 
Directions:
• Combine everything and mix well. 
• Can be made a couple hours in advance then refrigerated.
Serves 6-8 as a side dish Adapted from www.realsimple.com