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Jamaican Veggie Patties
Jamaican Veggie Patties
I adapted this recipe from 101cookbooks.com, who got the recipe from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. I have unveganized the recipe by using butter instead of coconut oil and brushing the pastry with an egg wash. According to Heidi Swanson, You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Also, be sure to roll the pastry dough thinly - a true 1/8-inch. Makes six big patties, or up to 2 dozen smaller ones.
1 tablespoon sunflower oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup frozen corn (or used some small diced celeriac and toss in with the carrots & potatoes)
1/2 cup sprouted beans
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon freshly ground white pepper
Pastry:
1 1/2 cups unbleached flour 1 cup whole-wheat flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled butter
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
egg wash made with 1 egg and warm water
For the filling: In a medium-size saute pan over medium-low heat, combine the sunflower oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the sprouted beans, cabbage, thyme, and lemon juice, cover, and cook for 5 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.
For the pastry: Combine the white flour with the whole-wheat flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (Heidi has also made this dough by pulsing ingredients in a food processor with good results).
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Mediterranean Braised Lamb
Mediterranean Braised Lamb
This recipe is adapted from JamieOliver.com. Serve with steamed couscous, barley or wheat berries. He has many good lamb recipes up there that would work for this cut or others in the meat share. Serves 4.
1 small onion, peeled and sliced
light olive oil or sunflower oil
1 lb. shoulder of lamb, diced into small pieces
1 clove of garlic, peeled and crushed
1 red pepper, diced
1 teaspoon tomato puree
14 oz tomato puree from Pete's, or can whole tomatoes seeded and chopped
14 oz water
3 medium parsnips, peeled and sliced into disks
2 medium carrots, peeled and sliced into disks
1 TB dried, crumbled basil
salt and pepper to taste
Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato, water and basil. Add salt to taste cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1 hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 300F for about 2 hours. Add carrots and parsnips about 30 minutes before meat is finished. Remove from heat when the meat is tender.
Applecheek Beef Stir-Fry
Applecheek Beef Stir-Fry
Turn your top round london broil or sirloin tip steak into a tender, tasty stir-fry. Prepare the marinade the night before. Stir-fry is a great way to stretch meat, creating a quick, family meal that incorporates meat, vegetables, and grains. Stir-fry cooking goes very quickly, typically taking less than 10 minutes to complete the dish, once you start to cook. Prepare and chop all vegetables prior to heating the pan.
1/4 cup rice wine
1/4 cup teriyaki or oyster sauce
2 Tbsp. soy sauce or tamari
1-2 cloves garlic, peeled and smashed
1/2 Tbsp. Maple syrup.
1 pound top round london broil or sirloin tip steak., cut into thin strips
oil to cook
1 large onion, sliced thin
1 cup carrots, peeled and sliced very thin
1 cup shredded cabbage
2 cloves garlic, minced
8 oz wild mushrooms, chopped
cooked brown rice, barley or wheat berries
Mix the first 5 ingredients. Pour over steak and marinate overnight, refrigerated, in
a covered stainless steel or glass bowl. Pour off marinade and reserve. Meanwhile, heat a wok or large frying pan. Add 1 Tbsp. oil. Add meat and stir fry until rare to medium-rare (the meat will cook a bit more in the second step). Remove meat from pan, wipe clean, add another tablespoon of oil and stir fry the vegetables. Add the onions and carrots to the pan, saute two minutes, add cabbage and garlic. After two more minutes, add the mushrooms. Cook another few minutes before returning meat and reserved marinade to the pan. Simmer to heat through. Serve with hot, steamed rice, barley or wheat berries.
Polenta Gratin with Mushroom Bolognese
Polenta Gratin with Mushroom Bolognese
Adapted from Epicurious.com. Serves 8.
For the Bolognese sauce
2 TB sunflower or olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1/3 cup celeriac, peeled and diced
Kosher salt and freshly ground black pepper
1 clove garlic, peeled and minced
8 to 12 ounces mixed wild and cultivated mushrooms, cleaned, trimmed, and diced
1 TB fresh thyme leaves, or 1 tsp dried and crumbled
2/3 cup tomato puree, or canned tomatoes seeded and chopped
1 cup chicken or vegetable stock
For the polenta
Kosher salt
1 cup polenta (coarse yellow cornmeal)
1/4 cup extra virgin olive oil
1/2 cup sharp cheddar cheese, crumbled
To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celeriac, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the crumbled cheese. Transfer the remaining sauce to a small saucepan and reserve.
Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
Celeriac Soup
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don’t have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of crème fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
I won't give an actual salad recipe because a salad begs for improvisation. But I am dreaming of mesclun greens in a bowl, with grated raw sunchokes (dipped in lemon juice to prevent discoloration) or grated celeriac, dressed with the Cranberry Vinaigrette and then topped with crumbled Bayley Hazen Blue, toasted nuts (pecans, walnuts, or sunflower come to mind), and perhaps grated apple.
Cranberry Vinaigrette
Mix in a food processor or blender.
1/3 cup olive oil
3 TB red wine vinegar
1 TB dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/4 to 1/2 cup cranberries (thawed)
Garlic and Ginger Pac Choi
Garlic and Ginger Pac Choi
Serve this delicious Asian style side dish alongside grilled chicken and some rice for a great simple meal.
2 small heads of Pac Choi
1 TB finely minced ginger
2 gloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the white stalks crosswise into 1/2 to 1/2 slices until you reach the leaves. Chop leaves into 1 or wider ribbons and set aside.
Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks and let them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the leaves. Saute until the leaves have wilted.
Tabouli
Tabouli
I had to include this to go along with the parsley. Make sure you give it time to marinate in the fridge! Serves 6.
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgher needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
Spicy Parsnip Soup
Spicy Parsnip Soup
This recipe from www.jamieoliver.com gets numerous rave reviews. Serves 4.
olive oil
knob of butter
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
500 ml milk (full fat or skim)
1 quart vegetable stock
sea salt and freshly ground black pepper
optional: 1 fresh red chilli, deseeded and finely sliced
optional: a handful of fresh minced cilantro (or parsley!) leaves
crusty bread, to serve
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve topped with some strips of fresh red chili peppers (or a sprinkle of dry) with a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.
Cucumber, Goat Cheese, Sun Dried Tomato Appetizer
Cucumber, Goat Cheese, Sun Dried Tomato Appetizer
These are tasty little cucumber morsels made by blending goat cheese with sundrieds and garlic and then squeezing the spread out onto individual cucumber slices.
4 oz goat cheese softened (in microwave for 10-15 seconds)
1/2 TB minced garlic
2-3 sundried tomatoes soaked in 1-2 TB olive oil, and then minced very fine or pureed
1/8 tsp salt
1/4 tsp pepper
1 cucumber - peeled and sliced into rounds
Mix the above together. You should have a fairly smooth spread. Put the spread into a plastic bag and cut off a small corner of the bag. Squeeze the spread onto the cucumber slices. For added zest, garnish with finely chopped basil! Yum.
For an even easier dish, simply dice up peeled and seeded cucumbers, add minced garlic, chopped sundried tomatoes soaked in a couple tablespoons of olive oil, crumble the goat cheese on top and some minced basil and dig in.
