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Parsley Pesto
Parsley Pesto
1 cup parsley leaves (thin stems are okay), rinsed and dried
salt
1/2 clove garlic
1/4 cup sunflower or extra-virgin olive oil, or more
1 tsp apple cider vinegar or freshly squeezed lemon juice
Combine the parsley with a pinch of salt, the garlic, and about 1/2 the oil in a mini-food processor, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the vinegar, then a little more oil or some water if you prefer a thinner mixture. Taste and adjust the seasoning, then serve or cover and refrigerate for up to 2 days.
Three Sisters Chipotle Chili
Three Sisters Chipotle Chili
In this recipe, pureed winter squash takes the place of tomatoes as the base of the chili. The addition of black beans and corn gives us all three of the American Indian mythical sisters. I like this chili made with pork, but you could substitute tempeh or leave the meat out all together. Serves 10.
2 TB sunflower oil or lard
3lbs pork chops cut into 3/4 cubes, seasoned with salt and pepper
1 lg. onion, thinly sliced
3 cloves garlic, chopped
1 cup lager, such as Otter Creek Vermont Lager
1 cup chicken or vegetable both
3 cups pureed winter squash
2 tsp. ground cumin
2 tsp. dried oregano
2 chopped chipotle chilies in adobo, plus 2 tsp sauce (or more to taste)
2 cups frozen corn
2 cups cooked black beans
2 cups cooked Jacob’s Cattle or other white beans
1/4 cup maple syrup, or to taste
apple cider (optional)
salt and pepper to taste
Preheat oven to 350F. Heat oil or lard in a large heavy-bottomed pot over medium-high heat. Brown pork on all sides in batches. Reserve browned pork on the side. Add onion and garlic to empty pan, sauté, stirring frequently, until soft and turning brown, about 7-8 minutes. Add lager and broth, stirring to deglaze the pot. Bring to a boil, reduce heat and simmer rapidly for 5 minutes to reduce the liquid. Add squash, cumin oregano and chilies. Bring to a simmer. Add browned pork and both types of beans. Add syrup, to taste. If chili is too thick for your liking, add extra broth or apple cider as needed. Add frozen corn. Bring back to a simmer. Cover and bake in a 350F oven for 40 minutes. Remove from oven. Season with salt, pepper and cumin to taste. Serve warm, garnished with a dollop of crème fraiche and chopped fresh parsley, if desired.
Roasted Root Vegetables with Chermoula
Roasted Root Vegetables with Chermoula
Carolyn Malcoun contributed this Eating Well recipe a couple of weeks back. I've modified it to better represent the vegetables in this week's share. If you don't still have any winter squash on hand, you can any other root vegetables you have. The vegetables are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Serves 6.
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon salt
2 medium baking potatoes, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
2 medium carrots, cut into 1/2-inch slices
8 ounces peeled and seeded winter squash, cut into 1-inch chunks
Preheat oven to 425°F. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth. Place all the vegetables in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
Carolyn suggests serving the delicious roots with a dollop of plain yogurt.
Greek Spiced Shepard's Pie
Greek Spiced Shepard's Pie
Inspired from a recipe at Epicurious.com. Serves 4.
For the lamb mixture
1 TB sunflower oil
1 large onion, chopped
2 large cloves minced garlic
1 lb. parsnips, peeled and chopped
1 lb. carrots, peeled and chopped
1 lb. ground lamb
3/4 teaspoons cinnamon
2 tsp crumbled dried mint
1 tsp crumbled dried oregano
1/4 tsp ground allspice
1 lb can plum tomatoes, drained, reserving 1/2 cup of the juice, and chopped
1 tablespoons tomato paste
1/4 lb. crumbled feta cheese
For the topping
1.5 lbs potatoes
2 tablespoons unsalted butter
1/3 cup milk or cream
1/4 lb. crumbled feta cheese
Make the lamb mixture
In a large skillet heat the oil over moderate heat, add the onion and cook, stirring, for two minutes. Add the garlic and cook the mixture, stirring, for 1 minute. Add the parsnips and carrots, lower heat slightly and allow to simmer for 10 minutes, stirring occasionally. Add the lamb, increase heat slightly and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the oregano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the feta. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Bring to room temperature before continuing. Spread the mixture in a buttered 8x8 baking dish, or small casserole.
Make the topping
In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, and some salt. Bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the milk or cream, the feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.
Miso Consomme
Miso Consomme
Adapted from Miso: More than Food, Life. Suzanne says that the consomme can be taken as is, used as a base for preparing soup or added to any recipe calling for a broth. With the slight addition of red wine it becomes an excellent bouillon for Chinese fondue. Makes 2 1/2 cups.
1 TB sunflower oil
1 onion quartered
1 carrot quartered
1/2 turnip coarsely chopped
2 to 5 cloves garlic halved
2 whole cloves
3 bay leaves
6 pepper corns
1/2 tsp of thyme
4 cups of water
2 TB miso diluted in 1/4 cup of hot water
1 sprig of parsley fined chopped
Heat the oil in a pan and saute all the ingredients except for the miso, water and parsley. Cook at low heat for 5 minutes. Add the water, cover and let simmer for 30 minutes. Remove from heat and strain the mixture. Mix in the diluted miso. Add the chopped parsley and serve hot.
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Inspired from a recipe at Epicurious.com. As this recipe calls for beets, it will have a deep purplish-hue. If you don't think you'll like the color, use turnips, rutabaga, golden beets or winter squash instead. Serves 6-8.
Stew
2 TB sunflower oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken or vegetable stock
1 14 1/2-ounce can diced tomatoes, drained
2 TB fresh lemon juice
1 cup 3/4-inch cubes peeled beets
2 cups 1-inch cubes peeled potatoes
2 cups 3/4-inch cubes peeled carrots
Barley
1 cup barley
1 TB butter
1 TB sunflower oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
3 cups stock or water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
1/2 cup sprouted beans
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Tomato and Potato Frittata
Tomato and Potato Frittata
Great served with a shoot and roasted root salad with a Sweet Chai vinaigrette. Serves 4.
6 whole large eggs
2 large egg whites
4 oz creme fraiche
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried crumbed oregano
4 garlic cloves, thinly sliced
1/2 small onion, minced
3 tablespoons olive oil
1/2 pound potatoes, peeled and cut into 1/4-inch dice
6 oz frozen tomatoes, thawed, peeled and chopped
1/4 cup finely grated sharp, hard cheese
Preheat broiler. Whisk together eggs, egg whites, creme fraiche, salt, pepper and oregano. Cook garlic and onion in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until translucent, and beginning to turn golden about 3-5 minutes. Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to a bowl.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes begin to brown and liquid has evaporated, about 4-5 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly. Pour egg mixture over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with grated cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into 4 wedges.
Chai Grilled Chicken, Fish or Tofu
Chai Grilled Chicken, Fish or Tofu
This recipe comes from the Moosewood Hollow website, the original developers of the syrups.
1 clove garlic, chopped
2 TB soy sauce
2 TB rice wine vinegar
2 TB Sweet Chai
1 TB sesame oil (or sunflower oil)
12 oz chicken, fish or tofu
Combine all ingredients. Place chicken or fish pieces or block of tofu cut into thick strips in a glass pan or ziplock bag. Add the marinade, cover and refrigerate for 1-2 hours. Remove from marinade and grill. For extra flavor, brush with Sweet Chai prior to serving.
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
The addition of grilled protein makes this vegetable saute a winning meal. Serve over cooked barley or brown rice. Serves 4.
1 TB oil or bacon fat
1 onion, sliced thin
2 cloves garlic, minced
2 carrots, sliced thin
1 small rutabaga, cut in thin matchsticks
1/2 green cabbage, halved lengthwise and sliced thin
1/2 cup apple cider
2 TB Sweet Chai maple syrup
2 TB soy sauce or tamari
2 tsp fish sauce (or to taste)
1/4 tsp crushed red pepper flakes
12 oz syrup glazed tofu, fish or chicken, cut into chunks (recipe follows)
Heat oil in a large heavy bottomed skillet over medium-high heat. Add the onions and saute for 3-4 minutes, stirring occasionally. Add the garlic and saute another minute. Add the carrots and rutabaga, cook stirring occasionally for another 2 minutes then add the cabbage. Toss and cook the vegetables for another 3-5 minutes, then add the cider, syrup, soy sauce, fish sauce and red pepper flakes. Stir to combine, and cook, stirring occasionally until the liquid is mostly evaporated, 5 to 10 minutes. If it the vegetables begin to stick, turn down the heat a bit.
Serve over cooked barley or rice topped with chicken, fish or tofu.
Miso Soup with Maple-Baked Tofu and Udon Noodles
Miso Soup with Maple-Baked Tofu and Udon Noodles
Quick, satisfying and delicious this recipe easily comes together with the share ingredients after a hectic day at work. Serves 4.
5 oz (150 grams) udon noodles
2 tsp sunflower oil
2 cloves garlic minced
2 shallots sliced thin
1 quart chicken stock
2 carrots sliced thin
2 daikon radish sliced thin
2 cups chopped cabbage
8 oz mushrooms sliced thin
8 oz maple-ginger baked tofu, cubed
2 TB miso diluted in 1/4 cup of hot water
tamari or soy sauce to taste
Boil udon noodles according to package directions. Drain, rinse and set aside. Meanwhile,
heat the oil over medium heat in a large pot. Add garlic and shallots, saute for 2 minutes. Add chicken stock, carrots, daikon and cabbage. Simmer for 10 minutes. Add mushrooms and simmer for 10 minutes more. Add noodles and tofu and simmer until heated through. Remove from heat. Stir in miso and tamari. Taste and adjust seasonings.
