Recipes
Onion Pie I bet by now you have a good supply of onions from the share. Here is one of my favorite recipes I have made over the years that will allow you to use these up and enjoy a delicious hearty meal.
Filling 3 Tbs cooking oil (I like sunflower oil) 6 pounds yellow onions, sliced 4 slices cooked bacon (optional) 1 c cottage cheese 2 eggs 3-4 garlic cloves, minced 1 Tbs horseradish (to taste) 1/2 teaspoon caraway seed 1/2 tsp salt 1/2 tsp pepper 3/4 c grated cheddar cheese Crust 2 1/2 c flour 1 c (2 sticks) unsalted butter, cold 1 tsp salt cold water Prepare Pie crust by first cubing cold butter. Put flour into a mixing bowl and slowly work in butter with two dull knives working in opposite directions (or use a food processor). Butter and flour mixture will look crumbly, at this point remove from bowl onto counter surface and mush together with palm of hand. Add drops of water until it will form a ball. Once in ball form wrap and put into the fridge to re-harden the butter for at least a half an hour. Preheat oven to 425F. In a large saute pan heat oil on medium to high heat and add sliced onions. Cook for about 45 minutes until onions are caramelized, looking translucent and browning. Stir frequently to keep from sticking to the bottom of the pan. While onions are cooking, pre-cook pie crust. Roll out crust and press crust into the bottom of pie dish or cast iron skillet. Cook for 7-10 minutes until golden and remove from oven. Turn oven down to 350F. Remove onions from heat and let cool slightly. Chop bacon and add to onion mixture. Combine cottage cheese, eggs, horseradish, caraway seed, salt, pepper and 1/2 c of the grated cheddar cheese, mix well. Once onions have cooled slightly, but are not cold, add mixture to onions and combine well. Pour mixture into pre-cooked crust and top with remaining cheddar cheese. Bake for 35-40 minutes until pie does not jiggle when shook (like a quiche).
Red Cabbage Salad This salad is as beautiful as it is flavorful. The mild red onions and leeks pair perfectly with sweet red cabbage tossed in a mild citrus dressing. 4 c red cabbage, thinly sliced 1/2 c red onion, chopped fine 2 small leeks, thinly sliced Dressing 3/4 c olive oil 2 Tbs apple cider vinegar 2 tsp malt vinegar 2 tsp lime juice (lemon ok) 1 Tbs apple cider (0ptional) 1/2 - 1 Tbs maple syrup (depending on whether you use cider) 2 cloves garlic, minced 1/2 tsp celery seed salt and pepper to taste Combine all dressing ingredients except for olive oil and mix well. Season to taste. Slowly whisk in oil. In a mixing bowl, add cabbage, red onion and leeks. Toss vegetables with dressing and let sit for at least 1/2 hour before serving. Store in fridge for 3-5 days.
Wheat Berry and Feta Salad I love to bring salads like this to work. I put in the fridge the night before and they slowly come to room temperature in my bag by lunch time. This salad is much better at room temperature when the oils and vinegar has warmed and coats the wheat berries thoroughly. A great source of whole grains!
1 cup hard winter wheat berries pinch salt water 1 cup red onion, finely diced 6 Tbs extra virgin olive oil, divided 1 Tbs red wine vinegar 1 Tbs rice wine vinegar 3 small leeks, thinly sliced 1 carrot, small diced salt and pepper to taste 1/4 c crumbled feta cheese To prepare wheat berries for cooking, I prefer to soak my berries over night (8-12 hours) in cold water and a splash of milk (optional) to soften the outer bran and reduce cooking time, although this is not necessary. In the morning I rinse and wash the berries in a strainer or by filling bowl with water and pouring off floaters till water runs clean. Bring berries, pinch of salt and water to a boil and then simmer for about one hour, until they puff up and can be easily bitten into. I like to cook them in plenty of water (say 3-5 cups of water to 1 cup wheat berries), then just drain any extra water off at the end. After the berries are cooked set aside in mixing bowl. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, 3-5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar. In mixing bowl, combine the warm wheat berries, sauteed onions and dressing, leeks, carrot, salt, pepper and feta cheese. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season, to taste, and serve at room temperature. Wheat Berry Skillet I love wheat berries in winter and serve them up in place of pasta for a similar but much more nutritious meal. I cook the wheat berries first. Then in a cast iron skillet, I saute onions, garlic, some frozen peppers or frozen greens if I have them. I'll add olives or sundried tomatoes. I might put in a little tomato sauce or puree to make the whole thing more saucy. And then I toss in the wheat berries and blend it all. Then I serve it up on plates with crumbled feta and an aged cheese grated on top. YUM. Many people who have no fondness for whole wheat pasta LOVE this whole wheat dish. Honest. Give it a try! ~ Amy Jerk Chicken Quarters with Pan Sauce Although most marinated meats are superb on the grill, it is January in Vermont and sometimes well, I just do not feel like going outside to cook. This recipe is a great way to savor your marinated meats inside using your stove top and oven. The chicken is flavorful and very moist while the rich sauce melts in your mouth. Here is a quick how to video to make a basic pan sauce I think is worth watching if it is your first time .
1 package Pete's Jerk Marinated Chicken Quarters 1 Tbs cooking oil 1/4 c white wine 1/2 c stock, chicken, veggie or sub water 2 Tbs unsalted butter, cold 1/4 c red onion, minced Thaw chicken to room temperature. Preheat oven to 375F. Heat a heavy frying pan or cast iron skillet to med-high temperature on the stove top. Add cooking oil and let heat. Remove chicken from marinade, discarding extra juices. Add chicken to pan, searing each side for about 3-4 minutes each. Move chicken pieces around pan to use up oil and leave dredgings on bottom of pan. Remove chicken from pan and put into a roasting pan so that each piece is not not touching one another. Put in oven uncovered and roast for about 20-25 minutes or until internal temperature reaches 165F. While chicken is baking, make the pan sauce using the dredged pan. Reduce pan heat to medium and add wine and stock. With a spoon scrape bottom of pan to lift dredgings to that the liquid absorbs flavor. While stirring, simmer mixture until it is reduced by 1/3. Add onions and continue reducing until mixture is reduced by 2/3 original amount. Reduce heat to medium low and add butter until melted and well mixed. Turn stove off and cover pan. Let sit until chicken is cooked. Serve chicken with rice, and a few tablespoons of the pan sauce on top.
Chicken Rub Many cooks use a rub or a blend of spices and oil that can be rubbed on the outside of the skin, tucked under the chicken's skin and/or inside the cavity. When using a rub on the outside of the skin you will want to mix in about 1/2 tablespoon of cooking oil. This will help the rub stick to the skin and also crisp the skin nicely. To use a dry rub under the skin, simply pull away the skin from the meat using a pairing knife. Take note you do not want to tear the skin or pull it off. In these pockets tuck in small amounts of herbs. On the skin surface use your finger to spread them around a little better. You can also rub spices with your hand on the inside of the cavity for add flavor, or stuff with onions and celery or even oranges or lemons for added flavor. Here are a few suggestions. - For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage.
- For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala.
- To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.
Meatballs and Sauce This week's share is perfect for meatballs. Do not be deterred by the long cooking time, put sauce and meatballs in a crock pot before you leave for work and come home to an incredible dinner all ready to serve. The lean veal combines well with the pork resulting in a moist, tender meatball. You can sub the water in the sauce for diced tomatoes for a f thicker, meatier sauce but the water and puree cook down for a traditional sauce, perfect to top the meatballs on any hoggie roll or your favorite pasta.
Sauce 2 Tbs olive oil 4 cloves garlic, minced 1 c yellow onions, diced 1 jar Pete's Kitchen Tomato Puree 3 c water 1 tsp dried basil 1 tsp dried oregano 1 tsp sugar salt and pepper Meatballs 1 lb ground veal 1 lb ground pork 2 eggs 1/2 c milk 1/2 c unseasoned breadcrumbs 1/4 c grated parmesan cheese 1 tsp oregano 1 Tbs fresh parsley 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp ground nutmeg First get the tomato sauce started. Using a stock pot, heat olive oil on medium heat. Add onion and cook till translucent. Add garlic and cook for one minute. Add tomato puree, water, spices and sugar, mix well until the puree is diluted. Heat until sauce comes to simmer and turn down to medium or low just to keep simmer. In a mixing bowl mix all ingredients with spoon or use hands. When mixed well, roll meatballs about the size of a golf ball. Drop raw meatballs into large pot of sauce, simmer for about 3 hours. Salt and pepper to taste.
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