When I received my acorn squash from Healthy Harvest, I had to figure out what to do with them. Here are a few easy recipes:
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat. Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.
Set the squash halves on the prepared baking sheet. Use ~ 1.5 teaspoons of softened butter to smear the edges. (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.
Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.
Roast them at 400 degrees when nicely browned and very tender when tested with a fork. It takes about an hour for a small to medium squash. Do not undercook. About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash. If the nuts appear to be burning, consider covering with aluminum foil.
Other alternatives: coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.
Sunday, April 9, 2017
Apple Matzah Kugel
Thanks to Shula's friend for this one. It's a delicious non-dairy sweet kugel that can be eaten warm or cold. It can be eaten with dinner or as a snack with tea. You decide! One recipe fits in a 9x9 casserole and can easily feed 9.
Ingredients:
4 matzahs
3 eggs, well-beaten
1/2 tsp salt
1/4 cup sugar
3 Tbsp melted margarine or butter
1 tsp cinnamon
1/2 cup chopped walnuts
2 large apples, pared and sliced thin (e.g. Fuji)
1/2 cup golden raisins
Cinnamon sugar optional (I mix one part cinnamon with five parts sugar and save for oatmeal, etc)
Extra margarine or butter to dot the top
Directions:
1) Preheat oven to 350 degrees.
2) Break matzah into pieces and soak in water until soft. Drain without squeezing.
3) In a separate bowl, beat eggs with salt, sugar and melted margarine and cinnamon. Add to matzah mixture.
4) Stir in chopped notes, apples and raisins. Pour into greased baking dish. I like to lightly sprinkle top with cinnamon sugar. Dot additional margarine or butter. .
5) Bake about 35-45 minutes, or until lightly browned
Ingredients:
4 matzahs
3 eggs, well-beaten
1/2 tsp salt
1/4 cup sugar
3 Tbsp melted margarine or butter
1 tsp cinnamon
1/2 cup chopped walnuts
2 large apples, pared and sliced thin (e.g. Fuji)
1/2 cup golden raisins
Cinnamon sugar optional (I mix one part cinnamon with five parts sugar and save for oatmeal, etc)
Extra margarine or butter to dot the top
Directions:
1) Preheat oven to 350 degrees.
2) Break matzah into pieces and soak in water until soft. Drain without squeezing.
3) In a separate bowl, beat eggs with salt, sugar and melted margarine and cinnamon. Add to matzah mixture.
4) Stir in chopped notes, apples and raisins. Pour into greased baking dish. I like to lightly sprinkle top with cinnamon sugar. Dot additional margarine or butter. .
5) Bake about 35-45 minutes, or until lightly browned
Persian Matzah Balls
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.
YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours
Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges
Directions:
1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.
2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.
6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours
Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges
Directions:
1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.
2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.
6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
Saturday, April 1, 2017
Beet Salad with Carrot, Quinoa and Spinach
Colorful Beet Salad with Carrot, Quinoa & Spinach
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
Serves: 2 to 4 salads
Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
INGREDIENTS
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
INSTRUCTIONS
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
Serves: 2 to 4 salads
Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
INGREDIENTS
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
INSTRUCTIONS
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.
Saturday, March 11, 2017
Indian Cauliflower and Potatoes - Variant of Aloo Gobi
Adapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html
As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy spice of the year - turmeric.
Here`s a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis. Over the past few years, it has been studied in radiation dermatitis, where its use may be promising. Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it. As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.
These same yellow compounds easily stain clothing, so don your favorite cooking clothes when working with it.
Just because it tastes good, though, you should try this recipe. Being able to just toss in all the ingredients and let it cook is great. Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner. As with most foods, it does taste better a day or two later.
Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped
Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.
Cook on LOW for 5 hours, stirring once or twice, if you're around.
Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.
REFERENCES:
National Geographic Guide to Medicinal Herbs 2014
UpToDate 2017
As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy spice of the year - turmeric.
Here`s a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis. Over the past few years, it has been studied in radiation dermatitis, where its use may be promising. Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it. As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.
These same yellow compounds easily stain clothing, so don your favorite cooking clothes when working with it.
Just because it tastes good, though, you should try this recipe. Being able to just toss in all the ingredients and let it cook is great. Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner. As with most foods, it does taste better a day or two later.
Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped
Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.
Cook on LOW for 5 hours, stirring once or twice, if you're around.
Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.
REFERENCES:
National Geographic Guide to Medicinal Herbs 2014
UpToDate 2017
Wednesday, February 22, 2017
Slow Cooker Chicken with Grand Marnier
Adapted from Not Your Mother's Slow Cooker Recipes for Kindle
As always, I skipped all the prep steps. I use my slow cooker for times when there's no time!
This was described as a recipe that's good enough for elegant party fare. I can vouch for the fact that it smells really good!
The author explains that Grand Marnier is a combination of Cognac and bitter oranges grown in Haiti. The dish cooks up especially sweet as the alcohol is cooked off. Glazed walnuts are supposed to be added as a topping, but (besides forgetting to prepare them), I felt the dish was sweet enough to use plain walnuts. I served it over farro, which is a perfect grain to soak up the sauce.
That makes for a lot of protein between the chicken, farro (10 grams per serving) and walnuts, so feel free to omit the nuts or use just a small portion of chicken per serving.
6-8 servings, chicken breasts shredded
Ingredients:
1 Tbsp unsalted butter, melted briefly in microwave - optional
4 large chicken breasts - I used boneless, skinless
8 cloves garlic
2 large onions, cut in half and sliced into half-moons
2 cups red bell pepper strips (2-3 peppers)
1.5 tsp salt or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 cup Grand Marnier (it was delicious with this, but probably can do with a little less)
1/3 cup glazed walnut halves (or plain)
Directions:
1) Coat the bottom of the slow cooker with the melted butter.
2) Place the onions and red pepper in the slow cooker. Put the chicken on top (skin side up if using skin).
3) Sprinkle with the salt and pepper. Pour the Grand Marnier over it.
4) Cook on HIGH 4.5 -5 hours until chicken is tender and cooked through. Before serving, I chose to pull the chicken apart, as shown above, so it can soak up the sauce.
5) To serve, place grain on plate, cover with onion and pepper, the top with chicken and sprinkle with a few walnuts.
As always, I skipped all the prep steps. I use my slow cooker for times when there's no time!
This was described as a recipe that's good enough for elegant party fare. I can vouch for the fact that it smells really good!
The author explains that Grand Marnier is a combination of Cognac and bitter oranges grown in Haiti. The dish cooks up especially sweet as the alcohol is cooked off. Glazed walnuts are supposed to be added as a topping, but (besides forgetting to prepare them), I felt the dish was sweet enough to use plain walnuts. I served it over farro, which is a perfect grain to soak up the sauce.
That makes for a lot of protein between the chicken, farro (10 grams per serving) and walnuts, so feel free to omit the nuts or use just a small portion of chicken per serving.
6-8 servings, chicken breasts shredded
Ingredients:
1 Tbsp unsalted butter, melted briefly in microwave - optional
4 large chicken breasts - I used boneless, skinless
8 cloves garlic
2 large onions, cut in half and sliced into half-moons
2 cups red bell pepper strips (2-3 peppers)
1.5 tsp salt or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 cup Grand Marnier (it was delicious with this, but probably can do with a little less)
1/3 cup glazed walnut halves (or plain)
Directions:
1) Coat the bottom of the slow cooker with the melted butter.
2) Place the onions and red pepper in the slow cooker. Put the chicken on top (skin side up if using skin).
3) Sprinkle with the salt and pepper. Pour the Grand Marnier over it.
4) Cook on HIGH 4.5 -5 hours until chicken is tender and cooked through. Before serving, I chose to pull the chicken apart, as shown above, so it can soak up the sauce.
5) To serve, place grain on plate, cover with onion and pepper, the top with chicken and sprinkle with a few walnuts.
Sunday, February 19, 2017
Cucumber Soup with Watercress
Adapted from myherbsmag.com
I had a few extra cucumbers from my Hungry Harvest take this week. I saw this recipe and thought it was a simple, low calorie way to use the cakes without having to eat endless salads. I always like to try new herbs, and watercress is something I don't recall cooking with before. It reminded me of the taste of wasabi arugula that we grew last summer. It has quite a bite to it, but was very mild when combined with the cucumber. In fact, I added several dried spices to liven things up a bit.
To decide about the herbs, I worked with this as I often do - I spoon off a mini portion of the soup for testing. Then at different spots, I drizzle a bit of the herb I want to try, taste it, and decide whether that herb gets added to the big pot. Then on to the next and the next. For instance, I tried nutmeg, but it didn't seem to add anything, so I moved on. After several spices, it was still too bland, so I added paprika. I could have gone with cayenne or chili, but the paprika worked well. Some days I'm more brave than others! This dish can probably take on any favorite taste you'd like to give it.
Here's tonight's result:
Ingredients:
2 salad cucumbers
1 Tbsp olive oil
1 leek, outer layers removed, the rest soaked in water then rinsed to remove dirt
3 cups low sodium vegetable broth
1/2 cup of fresh watercress
1/4 cup of fresh basil
1/2 tsp salt to taste, depending on sodium in broth
1/4 tsp pepper
Mixture of your favorite spices - I used a light sprinkle of oregano, garlic powder, and savory, then finally added some paprika for a little kick.
Dollop of plain yogurt, optional
Directions:
1) Put up the broth to heat through.
2) Wash, peel and slice the cucumber lengthwise. Then remove the seeds with the edge of a spoon and slice into pieces.
3) Slice the leek and let it simmer in hot oil. Then add the cucumber and mix together for 2-3 minutes.
4) Pour in the hot broth and cook for about 15-20 minutes, until tender.
5) Remove from the heat, add most of the watercress, all the basil and mix with a handheld mixer until smooth.
6) Tasting as noted above, add salt, pepper and spices to taste. Top with a dollop of yogurt if desired.
I'm curious to try the leftovers to see how it would taste cold.
I had a few extra cucumbers from my Hungry Harvest take this week. I saw this recipe and thought it was a simple, low calorie way to use the cakes without having to eat endless salads. I always like to try new herbs, and watercress is something I don't recall cooking with before. It reminded me of the taste of wasabi arugula that we grew last summer. It has quite a bite to it, but was very mild when combined with the cucumber. In fact, I added several dried spices to liven things up a bit.
To decide about the herbs, I worked with this as I often do - I spoon off a mini portion of the soup for testing. Then at different spots, I drizzle a bit of the herb I want to try, taste it, and decide whether that herb gets added to the big pot. Then on to the next and the next. For instance, I tried nutmeg, but it didn't seem to add anything, so I moved on. After several spices, it was still too bland, so I added paprika. I could have gone with cayenne or chili, but the paprika worked well. Some days I'm more brave than others! This dish can probably take on any favorite taste you'd like to give it.
Here's tonight's result:
Ingredients:
2 salad cucumbers
1 Tbsp olive oil
1 leek, outer layers removed, the rest soaked in water then rinsed to remove dirt
3 cups low sodium vegetable broth
1/2 cup of fresh watercress
1/4 cup of fresh basil
1/2 tsp salt to taste, depending on sodium in broth
1/4 tsp pepper
Mixture of your favorite spices - I used a light sprinkle of oregano, garlic powder, and savory, then finally added some paprika for a little kick.
Dollop of plain yogurt, optional
Directions:
1) Put up the broth to heat through.
2) Wash, peel and slice the cucumber lengthwise. Then remove the seeds with the edge of a spoon and slice into pieces.
3) Slice the leek and let it simmer in hot oil. Then add the cucumber and mix together for 2-3 minutes.
4) Pour in the hot broth and cook for about 15-20 minutes, until tender.
5) Remove from the heat, add most of the watercress, all the basil and mix with a handheld mixer until smooth.
6) Tasting as noted above, add salt, pepper and spices to taste. Top with a dollop of yogurt if desired.
I'm curious to try the leftovers to see how it would taste cold.
Tuesday, February 14, 2017
Slow Cooker Ratatouille
Adapted from: http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757
I received my first produce box from www.hungryharvest.net and there was one big beautiful eggplant. Roasting eggplants has not been my favorite to prepare (it's ok if someone else bothers with it). So I looked for a slow cooker recipe so there'd be no piercing, roasting, scooping, etc. And I was able to use the red peppers and cilantro from the box.
As I mentioned in a previous slow cooker post, herbs get faded out in this method of cooking. If you're changing from a traditional stovetop recipe, you usually need to triple the herbs needed. Fresh herbs especially lose their flavor. Since I prefer to use fresh rather than dried spices, I added them to this recipe by putting in a 1/4 cup of basil at the beginning, and another 1/4 cup when the dish was finished and just waiting on 'warm' to be eaten. I also added plenty of cilantro, a sweet potato and a few scallions ... just because I had them. I was concerned this time because I've never filled my slow cooker close to the brim. Since these ingredients don't expand like grains that I use in other dishes, though, I thought I'd be safe. In fact, the cooker was only half full by the end!
Think of this as a slow cooker version of stir fry to use up any extra veggies. The sweetness of the 1 teaspoon of sugar and the tomatoes and Vidalia onions went a LONG way. This was really good - and the house smelled great!
Ingredients (think of these as a rough guide):
2 large sweet onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces (skin on)
1-2 sweet potatoes
2 small zucchini, sliced
2 large garlic cloves, minced
2 large green or red bell peppers, de-seeded and cut into small chunks
28 oz can diced tomatoes with their juice
1 (6 ounce) can tomato paste (optional)
1 teaspoon dried basil (I used 1/2 cup of fresh basil- half added at the beginning, half at the end)
1/4 cup cilantro (optional - also half at the beginning, half at the end)
1⁄2 teaspoon dried oregano (I prefer ground, but flakes are fine)
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 cup olive oil
red pepper flakes, to spice it up
Directions:
1) Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2) Next sprinkle half the basil, oregano, sugar, salt and pepper on the veggies.
Dot with half of the tomato paste, if using.
3) Repeat layering process with remaining vegetables, spices and tomato paste.
4) Drizzle with olive oil.
5) Cover and cook on LOW for 7 to 9 hours.
Refrigerate to store.
May freeze up to 6 weeks.
Ratatouille hungry harvest 2/14/2017
I received my first produce box from www.hungryharvest.net and there was one big beautiful eggplant. Roasting eggplants has not been my favorite to prepare (it's ok if someone else bothers with it). So I looked for a slow cooker recipe so there'd be no piercing, roasting, scooping, etc. And I was able to use the red peppers and cilantro from the box.
As I mentioned in a previous slow cooker post, herbs get faded out in this method of cooking. If you're changing from a traditional stovetop recipe, you usually need to triple the herbs needed. Fresh herbs especially lose their flavor. Since I prefer to use fresh rather than dried spices, I added them to this recipe by putting in a 1/4 cup of basil at the beginning, and another 1/4 cup when the dish was finished and just waiting on 'warm' to be eaten. I also added plenty of cilantro, a sweet potato and a few scallions ... just because I had them. I was concerned this time because I've never filled my slow cooker close to the brim. Since these ingredients don't expand like grains that I use in other dishes, though, I thought I'd be safe. In fact, the cooker was only half full by the end!
Think of this as a slow cooker version of stir fry to use up any extra veggies. The sweetness of the 1 teaspoon of sugar and the tomatoes and Vidalia onions went a LONG way. This was really good - and the house smelled great!
Ingredients (think of these as a rough guide):
2 large sweet onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces (skin on)
1-2 sweet potatoes
2 small zucchini, sliced
2 large garlic cloves, minced
2 large green or red bell peppers, de-seeded and cut into small chunks
28 oz can diced tomatoes with their juice
1 (6 ounce) can tomato paste (optional)
1 teaspoon dried basil (I used 1/2 cup of fresh basil- half added at the beginning, half at the end)
1/4 cup cilantro (optional - also half at the beginning, half at the end)
1⁄2 teaspoon dried oregano (I prefer ground, but flakes are fine)
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 cup olive oil
red pepper flakes, to spice it up
Directions:
1) Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2) Next sprinkle half the basil, oregano, sugar, salt and pepper on the veggies.
Dot with half of the tomato paste, if using.
3) Repeat layering process with remaining vegetables, spices and tomato paste.
4) Drizzle with olive oil.
5) Cover and cook on LOW for 7 to 9 hours.
Refrigerate to store.
May freeze up to 6 weeks.
Tuesday, February 7, 2017
Slow Cooker Moroccan Turkey Stew
http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-moroccan-turkey-stew-recipe2.html
Saturday, January 21, 2017
Roasted butternut squash
I bought butternut squash, thinking I would make butternut squash chili, one of my favorite hearty dishes, but it does take some time to cook and the squash was starting to not look so good. So I simply roasted it with other vegetables that needed to be used and used a light swirl of date syrup and it was delicious.
Ingredients:
1 pound butternut squash, pre-cut
1 red pepper, in bite-size pieces
1/2 red onion, in bite-size pieces
1 cup cherry tomatoes, cut in half
Olive oil - to coat ~14" baking dish
Olive oil - few Tbsp to lightly coat the vegetables
Salt and Pepper to taste
1 Tbsp white balsamic vinegar
1 Tbsp low sodium soy sauce or tamari
Thin swirl of date syrup - see photo for estimate
Directions:
1) Preheat oven to 415 degrees. Coat baking dish with oil.
2) Toss vegetables in light coating of oil. Then lightly sprinkle with salt and pepper, then add the vinegar, soy and date syrup.
3) Toss after 20 minutes, then check every 10 minutes until done. Vegetables should be browning on the outside and tender inside. They can be served hot or room temperature.
Ingredients:
1 pound butternut squash, pre-cut
1 red pepper, in bite-size pieces
1/2 red onion, in bite-size pieces
1 cup cherry tomatoes, cut in half
Olive oil - to coat ~14" baking dish
Olive oil - few Tbsp to lightly coat the vegetables
Salt and Pepper to taste
1 Tbsp white balsamic vinegar
1 Tbsp low sodium soy sauce or tamari
Thin swirl of date syrup - see photo for estimate
Directions:
1) Preheat oven to 415 degrees. Coat baking dish with oil.
2) Toss vegetables in light coating of oil. Then lightly sprinkle with salt and pepper, then add the vinegar, soy and date syrup.
3) Toss after 20 minutes, then check every 10 minutes until done. Vegetables should be browning on the outside and tender inside. They can be served hot or room temperature.
Sautéed Spinach
After a trip to Costco we had way more spinach than two of us could possibly use, so I simply sautéed about 1/2 pound and served it topped with pine nuts, served along side some leftover roasted vegetables. You can add tofu, lentils, chicken or fish to your dinner plate to complete the meal.
Ingredients:
1/2 pound baby spinach
1/4 red onion, roughly chopped or 1 bunch scallions
2 cloves garlic
1 tsp dried mustard
Optional - 1 Tbsp grated ginger
Optional - 1/2 teaspoon red pepper flakes
Optional - pine nuts as topping
Kosher salt and fresh ground pepper to taste
2 Tbsp canola oil for pan
Directions:
1) Heat oil in deep pan.
2) Add onion or scallions, garlic and ginger. Saute until onion softens.
3) Add spinach, mustard and pepper flakes (if using). Saute, stirring frequently, until spinach is wilted. Add salt and pepper to taste.
4) Top with pine nuts if desired.
Ingredients:
1/2 pound baby spinach
1/4 red onion, roughly chopped or 1 bunch scallions
2 cloves garlic
1 tsp dried mustard
Optional - 1 Tbsp grated ginger
Optional - 1/2 teaspoon red pepper flakes
Optional - pine nuts as topping
Kosher salt and fresh ground pepper to taste
2 Tbsp canola oil for pan
Directions:
1) Heat oil in deep pan.
2) Add onion or scallions, garlic and ginger. Saute until onion softens.
3) Add spinach, mustard and pepper flakes (if using). Saute, stirring frequently, until spinach is wilted. Add salt and pepper to taste.
4) Top with pine nuts if desired.
Thursday, January 19, 2017
Adapted a lot from http://www.epicurious.com/recipes/food/views/spiced-chicken-stew-with-carrots-56389612
YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME4 hours 10 minutes
This doesn't have much in the way of spices, and turned out much better than I thought it would. This is cooked without any broth, but it surprisingly cooks in its own juices and improves with time. I plan to try it again with chopped tomatoes.
INGREDIENTS:
8 bone-in chicken thighs and/or breasts (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds baby carrots
4 small round potatoes
2 garlic cloves, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp cocoa chili powder
1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)
Directions:
1) Season chicken with salt and pepper. Add carrots, potatoes, any other veggies you might want, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or up to 8 hours on low).
2) Add raisins 15 minutes before done.
3) Using a slotted spoon, transfer chicken and carrots to a serving dish. Remove cinnamon stick; top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.
YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME4 hours 10 minutes
This doesn't have much in the way of spices, and turned out much better than I thought it would. This is cooked without any broth, but it surprisingly cooks in its own juices and improves with time. I plan to try it again with chopped tomatoes.
INGREDIENTS:
8 bone-in chicken thighs and/or breasts (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds baby carrots
4 small round potatoes
2 garlic cloves, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp cocoa chili powder
1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)
Directions:
1) Season chicken with salt and pepper. Add carrots, potatoes, any other veggies you might want, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or up to 8 hours on low).
2) Add raisins 15 minutes before done.
3) Using a slotted spoon, transfer chicken and carrots to a serving dish. Remove cinnamon stick; top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.
Sunday, January 8, 2017
Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
By Stephanie Sedgwick, adapted by Julia Korenman
Ingredients:
1 large or 2 medium sweet potatioes (1 pound)
1 cup lentils,
1 ½ tablespoons apple cider vinegar,
1 ½ tablespoons maple syrup,
2 teaspoons Dijon mustard,
¼ teaspoon nutmeg,
2 tablespoons finely chopped chives,
salt,
3 tablespoons olive oil.
Directions:
1) Preheat oven to 375 degrees
2) Prick each potato several times and place in oven on aluminum foil. Bake for 45-90 minutes until the juices ooze out a bit and the sweet potato is soft. Let cool.
3) Rinse lentils and place in 3-4 quart pot. Add enough water to cover 1-2 inches above the lentils. Place pot over medium heat and cover with lid ajar. When the water starts to boil adjust the heat so the water stays at a low boil. Cook for about 25 minutes until the lentils are tender but not falling apart. Drain.
4) Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste (I do not use salt) in a large bowl. Slowly add the oil, whisking to incorporate. Add the lentils to the dressing.
5) Carefully peel the sweet potatoes and discard the skins. Cut the flesh into ½ inch chunks; and place into the bowl with the lentils. Gently toss to coat evenly with the dressing.
Serve warm or at room temperature.
By Stephanie Sedgwick, adapted by Julia Korenman
Ingredients:
1 large or 2 medium sweet potatioes (1 pound)
1 cup lentils,
1 ½ tablespoons apple cider vinegar,
1 ½ tablespoons maple syrup,
2 teaspoons Dijon mustard,
¼ teaspoon nutmeg,
2 tablespoons finely chopped chives,
salt,
3 tablespoons olive oil.
Directions:
1) Preheat oven to 375 degrees
2) Prick each potato several times and place in oven on aluminum foil. Bake for 45-90 minutes until the juices ooze out a bit and the sweet potato is soft. Let cool.
3) Rinse lentils and place in 3-4 quart pot. Add enough water to cover 1-2 inches above the lentils. Place pot over medium heat and cover with lid ajar. When the water starts to boil adjust the heat so the water stays at a low boil. Cook for about 25 minutes until the lentils are tender but not falling apart. Drain.
4) Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste (I do not use salt) in a large bowl. Slowly add the oil, whisking to incorporate. Add the lentils to the dressing.
5) Carefully peel the sweet potatoes and discard the skins. Cut the flesh into ½ inch chunks; and place into the bowl with the lentils. Gently toss to coat evenly with the dressing.
Serve warm or at room temperature.
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