Recipes
Caramelized Onion, Sweet Pepper, Kale Pizza
I made this pizza last night and it was fantastic.
1 onion, sliced
several cloves of garlic
1 package frozen sweet peppers
1 shallot if you have it, minced
around 10-12 leaves of kale stripped from stalk and chopped into ribbons
1/2 log goat cheese or feta
oregano
crushed red pepper
Preheat the oven to 425F.
Stretch your pizza dough with well floured hands and place on baking sheet, let rest.
Heat a skillet, and add oilve oil to coat. Add the onions and cover and simmer first on medium for around 5 minutes. Then add the peppers (frozen is fine) and cook on medium til the water evaporates from them. Then let onions and peppers simmer together a while to very soft and starting to color a bit. Add youur shallots (if using) and garlic and saute a bit more til these soften but don't brown, and then remove to a plate.
In same skillet, toss in a bit more oil, some water, and the chopped kale and saute the kale til it softens. Steam will help achieve this and might take 5 mins. Then turn off.
Build pizza. Start with a smear of olive oil on the crust. Then spread the pepper mixture around. Then the crumble the chevre between fingers and spread over crust. Then the kale. Then drizzle half the oil from the feta container and the yummy sundried tomato bits around. Next give your pizza a good sprinkling of oregano, crushed red pepper, and a bit of salt.
Bake for 10-15 mins until bottom is nicely baked and top comes together. Remove to a rack, slice and enjoy.
Whiskey Glazed Carrots
These fancy carrots would be a nice addition to a holiday dinner or other special occasion.
2-3 lbs carrots, peeled and cut into thick slices
4 tbsp unsalted butter
1/2 cup Jack Daniels, or other whiskey
2/3 to 1 cup sugar
1/2 to 1 tsp salt
Freshly ground black pepper
In a large skillet or pot with a lid, heat the butter over medium high heat until melted. Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds. Transfer to a plate and repeat with the remaining carrots. Set aside.
Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds. Reduce the heat to medium. Sprinkle the brown sugar into the pan and stir. Mix in the carrots, stir well, and cover. Cook for 5 minutes.
Remove the lid and season with the salt and pepper. Cover once more and continue cooking until the carrots are fork tender and the glaze has thickened, about 5-10 minutes more. Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color. Serve immediately.
Morning Smoothie
I mentioned throwing a few of this weeks's veggies into a smoothie, so thought I better include a basic recipe. Most of my days start with a smoothie - I always include a banana, greens of some sort, almond milk or water, some nut butter, frozen fruit, and a seed - chia, hemp, or flax. A smoothie is a great way to start your day with extra nutritional items that are hard to incorporate into your diet. Here's a basic recipe to get you started but feel free to improvise and get creative!
1 banana, peeled
Large handful of greens - spinach, mustards, kale, lettuce
1 tbsp peanut or almond butter
3/4 almond milk, water, or milk of your choice
3-4 frozen strawberries, or a handful of peach slices, pineapple, or cherries
Put all ingredients into a blender and blend until smooth.
Soft Brown Sugar and Maple Sugar Cookies
These cookies are to die for! If you have a chance to pick up some maple and sea salt butter made by VT Creamery I would highly recommend it but they can of course be made with regular butter.
2 1/4 cups flour
1/4 cup cornstarch
2 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter at room temperature
8 tablespoons (1/2 cup) Vermont Creamery Cultured Butter blended with Maple & Sea Salt, room temperature
3/4 cup brown sugar, lightly packed
1/2 cup sugar
2 teaspoons vanilla
1 egg
1/2 cup maple sugar for dusting
Preheat oven to 375º F and line a baking sheet with parchment paper. Set aside. In a small bowl, combine flour, cornstarch, cinnamon, baking soda and salt and set aside.
In a large bowl, using an electric mixer, cream together both butters and sugars until light and fluffy, or several minutes. Add vanilla and egg and mix to combine. Add flour mixture until combined.
Scoop dough onto the prepared sheet, leaving about 2 inches between cookies.
Bake about 12 minutes or until edges are lightly brown. Let cool on the sheet for several minutes, then transfer to a wire rack and let cool completely. Pour maple sugar into a small bowl and dip the tops of each cookie the maple sugar. Store in an airtight container at room temperature.
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Gourmet February 2006.
1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb potatoes
1/2 cup water
Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Fennel And Kale Pasta
Sweet fennel and bitter greens work beautifully together. You can use your kale or mustards for this, or even your claytonia.
1/2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
Heat oil in a large braising pan or skillet with a cover. Add onion; saute over medium heat until softened, about 5 minutes. Stir in fennel; saute until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add greens; continue to cook until pasta is al dente, about 7 minutes.
Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Spinach, Mustard Green and Potato Soup
This is a flexible recipe so use it as a base. You could sub in other greens. Although the recipe calls for using just water, you can make it richer by using veg broth or using some chicken broth.
4 tablespoons olive oil
2 cups chopped onions
2 pounds potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water (or veg broth or half water/half chicken broth)
1/2 teaspoon dried crushed red pepper
4 garlic cloves, minced
1 bunch mustard greens, stems trimmed, leaves coarsely chopped
1 bag fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and spinach; sauté until wilted, about 3 minutes. (save some spinach for garnish if desired)
Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves if desired and serve.
Beets with Stout and Sauteed Greens
If you don't feel like using a beer in this recipe you can sub balsamic vinegar.
1.5 pounds beets, trimmed, leaving 2 inches of the stem ends intact
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
1 bunch of greens, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse (kale or mustards)
In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems.
In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.
Roasted Turnips
Yes you can cook your sweet salad turnips!
1 bunch sweet salad turnips
1-2 Tbsp extra virgin olive oil
salt & pepper
pinch red chili pepper flakes, optional
Preheat oven to 425. Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in half lengthwise. Toss with olive oil, a little salt & pepper, and red pepper flakes, if using.
Place cut side down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3-5 minutes more. Yum!
Beet & Goat cheese Salad
3 medium sized beets
fresh goat cheese
pistachios
Spinach OR lettuce
1 orange
Olive oil
1/8 cup orange juice
salt and pepper
Preheat the oven to 400˚F.
Wrap the beets individually with aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, or until tender (you can also boil them until tender). Let it cool then peel them.
Cut the beets into cubes. In a bowl, add the beets, orange juice olive oil, about 1/3 cup, salt and pepper to taste. Toss well and place them on a serving platter. Arrange the orange segments, pistachios, greens and goat cheese on top.
Hot curried onions
This is a great recipe to eat at the onset of a cold. It’s a great ‘preventive’ and also helps mobilize the immune system. It’s so very tasty you can eat it even if you’re not sick! Recipe from the Sage Mountain Herbal Retreat Center's website.
Chop several large onions into half moons
Whole garlic cloves, peeled (about ¼ the amount of onions)
Sauté onions and garlic slowly over heat until golden brown and soft
Season with vinegar or a little tamari
Add a very good curry mix and stir in well - I would start with 2 tsps, taste, and add more if you like a more curry taste. Allow to cook for another 15-20 minutes until curry is well absorbed.
* Curry is a blend of spices that are all highly medicinal and usually contains turmeric, cumin, cayenne, ginger, coriander, and other herbs and spices depending on the blend.
* You can also add cashews and raisins to make it a little ‘fancier’. Serve with rice and yogurt for a special treat.
Coconut-Carrot Morning Glory Muffins
Muffins are a huge staple in my house. I'll bake a double batch with the kids, keep a few out for their morning snacks, and throw the rest in the freezer for a rushed morning. Easy! Here's a great recipe for a healthy start to your day. From Eating Well, February 2013.
1 cup whole-wheat or white whole-wheat flour
1/2 cup old fashioned rolled oats, plus 2 tbs for garnish
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp allspice
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 tsp vanilla extract
1/4 cup coconut oil, melted (could also subsitute canola oil)
2 cups shredded carrots
1/2 cup unsweetened shredded coconut, plus 2 tbs for garnish
1/2 cup raisins
Preheat oven to 350F. Coat a 12-cup muffin tin with cooking spray. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl. In a separate bowl whisk eggs, applesauce, honey and vanilla. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and raisins. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tbs each oats and coconut. Bake the muffins until they spring back when lightly touched, about 30-35 minutes. Let stand in the pan for 10 minutes before turning out onto a wire rack.
Caramelized Fennel and Onion Pizza
This pizza looks amazing. I left the directions for shaping the dough into a pizza, but feel free to use any method you already know and love. This can make 1 large pizza, or 2 smaller ones.
1 ball dough
2 tablespoons olive oil
1 large onion, thinly sliced
1 large fennel bulb, cored and thinly sliced
8 ounces fresh chevre
freshly shaved Parmesan cheese
Remove dough from refrigerator and rest at room temperature for 2 hours. On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.
At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, 500 to 550 degrees F. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add onion and fennel and cook over medium heat until onions are soft and golden and the fennel is tender, about 15 minutes.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce, and continue to stretch/toss until the dough is approximately 7" across and uniformly thin. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again.
Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly brush with olive oil, and poke it a few times with a fork so it doesn't bubble.
Brush crust with a thin layer of olive oil. Spread with fresh chevre, and top with onion and fennel mixture. Season with salt and pepper.
Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Bake until the bottoms are lightly golden and the cheese is bubbly and just barely browned.
Remove from the oven and transfer to a cutting board. Sprinkle with shaved Parmesan.Let rest for 3 to 5 minutes before slicing and serving.
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms (optional)
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste
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PREP
15 mins
COOK
45 mins
READY IN
1 hr
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
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