Recipes
Garlic Roasted Kale
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.
3 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1 garlic clove, thinly sliced
10 ounces kale, stems removed and chopped
1 teaspoon sherry vinegar
Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.
Asian-style grilled tofu with Greens
I found this recipe on the Eating Well website and thought it looked amazing for this weeks' ingredients. The salad mix would work particularly well as it will stand up nicely to the tangy dressing. If you want to beef it up a bit you could also shred the kale into thin strips and massage it well with the dressing to make it a little more tender. From Eating Well June/July 2005.
Dressing
1 small carrot, peeled and coarsely chopped
1/2 cup prepared carrot juice
2 tablespoons white or yellow miso, (see Note)
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon coarsely chopped fresh ginger
1/2 teaspoon minced garlic
Tofu & Greens
28 ounces water-packed firm tofu, drained and rinsed
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon black bean-garlic sauce, (see Note)
2 teaspoons minced garlic
1 bag mixed Asian greens, or baby spinach
To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.
To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy sauce, black bean-garlic sauce and garlic in a small bowl. Spread half the marinade in a large baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering completely.
Preheat grill to medium-high. Oil the grill rack. Grill the tofu until heated through, 2 to 3 minutes per side. To serve, toss greens with the dressing. Divide among 6 plates and top with the tofu.
Celeriac and Apple Salad with Tarragon and Roasted Walnuts
It probably isn’t often that you think ooooh, celeriac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Also, don’t be tempted to skimp on the pepper, as pepper and apples have a certain unexplored appeal.
Serves 4 to 6
4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
salt
Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).
Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.
Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).
Spicy Celeriac and Carrot Soup
1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1/2 cup roasted, peeled, seeded, and chopped Poblano chilies (canned)
1 celeriac, peeled and diced
1 pound carrots, peeled and diced
2 vegetable stock cubes made up with 7.5 cups boiling water
Fresh coriander, roughly chopped
Freshly ground black pepper
Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.
Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.
Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.
Basic Stew Hens
3-4 pounds of whole, uncooked stewing chicken
1 medium onions, quartered
1 large stalks celery with leaves, or half a bulb celeriac (or substitute celery seeds)
1 large carrots, or 2 small ones
1 bay leaves
1/2 teaspoon dried thyme or 1 long, leafy sprigs fresh thyme
5 peppercorns (or more)
1/2 teaspoon soy sauce (optional)
If frozen, thaw your hen in its package in the refrigerator the day before. Or quick thaw in lukewarm water for an hour and use right away. Rinse hens inside and out with water, setting any giblets aside. Place in a large stockpot with enough cold water to cover (it's OK if leg tips aren't completely submerged). Bring to a boil and reduce to a simmer for 1 to 2 hours or until breast meat loosens from the bone. Skim foam from surface a few times. When meat is loose, lift chicken out of pot and let rest until cool enough to handle. Remove meat from bones, and refrigerate for later use. Return bones and skin to pot. Add remaining ingredients and return to simmer for a total cooking time of 3 1/2 to 4 hours. Horton recommends tasting the broth in the last hour to monitor its progress. There is a big difference in the blended flavors and richness of stock that has had full simmer and that which is cut short. When you're satisfied, strain into a wide bowl so that it will cool quickly. Refrigerate or freeze in 1-quart containers if not using immediately. I have found the yield to be a quart of stock for every pound of bird. This liquid gold can get locavores through the winter "localizing" dried legumes that many soups are built around and of course inviting stews, dumplings and hearty pasta casseroles. I find adding the de-boned meat at the last possible second to be best for flavor.
Kabocha Cupcakes with Vanilla Cream Cheese Frosting
I love dessert recipes featuring vegetables! Most people never know they're eating something that's healthier for them than a traditional recipe. You can make the squash puree up to 2 days ahead of time and freeze any leftovers up to 6 months.
For the cupcakes:
1 kabocha squash, about 2 lb.
1/4 cup water
1/2 cup canola oil
1 cup granulated sugar
2 eggs
1 Tbs. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup low-fat milk
For the frosting:
8 oz. Neufchâtel cheese, at room temperature
1 cup confectioners’ sugar
2 tsp. vanilla extract
1 tsp. fresh lemon juice
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
To make the cupcakes, cut the squash in half crosswise and place, cut side down, in a baking pan with the water. Bake until very soft when pressed, 45 minutes to 1 hour. Let cool, then scoop out and discard the seeds. Scrape the flesh from the peel into a bowl. Mash with a fork or puree until smooth; measure out 1 cup.
In a large bowl, whisk together the oil, granulated sugar, eggs, vanilla and the 1 cup squash puree until smooth. In a small bowl, stir together the flour, baking soda, cinnamon, cloves and salt. Stir the flour mixture into the squash mixture, followed by the milk, until well blended.
Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. Bake until a tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
To make the frosting, in a bowl, using an electric mixer on high speed, beat the cheese, confectioners’ sugar, vanilla and lemon juice until smooth. Spread the frosting on the cooled cupcakes and serve immediately, or refrigerate the frosted cupcakes for up to 1 day. Makes 12 cupcakes.
Roasted Kabocha Squash Soup
This soup is a beautiful golden yellowy-orange color. It is thick, smooth, buttery, cream, rich, and a bit sweet and savory all at the same time. And it's very easy to make!
1 medium to large size kabocha squash
1 Tbsp. + 1 1/2 Tbsp. olive oil, separated
2 small, or 1 large, yellow onion, thinly sliced
1 14-oz. can coconut milk (I used light coconut milk)
2 cups chicken stock (can use whatever kind of stock you prefer)
salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit. Cut kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush 1 tablespoon of olive oil on flesh and set halves face down in baking sheet in approximately 1/2 inch of water. Bake for about 45 minutes until flesh is soft.
While kabocha is baking, caramelize onions in 1 1/2 tablespoons of olive oil. After kabocha is finished cooking, scoop flesh out of skin. In a food processor, add kabocha, onions, coconut milk, stock, salt, and pepper and process until smooth. Serve.
*I suggest adding half of the coconut milk and half of the stock and then tasting it. Depending on your tastes, you may want to add all of the coconut milk, or you may want to add more stock. Also, if the soup is too thick, add additional stock until it reaches the consistency you desire.
Caramelized Shallots
What to do with all the shallots besides tossing them into a stir fry? Make these caramelized shallots! This recipe, from the Smitten Kitchen, is a great way to maximize the sweetness of the shallots.
6 tbs unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tbs sugar
3 tbs good red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tbs chopped fresh flat leaf parsley
Preheat the oven to 400 degrees F. Melt the butter in a 12" oven-proof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 12 minutes, stirring occasionally, until the shallots start to brown. Add the vinegar, salt and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
Pearl Barley Casserole
This is a basic recipe that you can improvise upon using this weeks' veggies. Carrots, celeriac, and kale would be great in this, as would cubed butternut squash (you may need to pre-cook these so keep that in mind).
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
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.
Slow Cooker Pulled Pork
This is a solid pulled pork recipe. It's very easy to prepare with ingredients in most pantries - just mix the barbecue sauce ingredients and throw the meat and onions into the slow cooker . You can make this in your oven too, but I think your cook time would be nearly as long.
2 1/2-3 lbs shoulder/pork butt (trimmed of any obvious excess fat)
1 medium onion, thinly sliced
1/2 c ketchup
1/4 c apple cider vinegar
1/8+ c honey
1/4 c tomato paste
1.5 Tbs Worcestershire sauce
1.5 Tbs mustard
1 tsp paprika
1 tsp garlic
pinch of cayenne (or more to taste)
3/4 tsp salt
3/4 tsp black pepper
1/2 c water
Place the onions on the bottom of your slow cooker. Place the pork shoulder in on top of the onions. Whisk together all remaining ingredients to form the barbecue sauce. Taste and adjust seasonings to your like it. You may prefer to add more honey, salt, pepper, or cayenne. Pour half the sauce over the pork and cover. Cook over low heat for around 8 hours til falling apart. Remove to a large bowl and shred the meat with two forks. Return to the slow cooker and cook for a few more minutes until the meat has soaked up the sauce. Serve on soft sandwich rolls or alongside some mashed potatoes.
Celeriac Soup with Cilantro and Chile
This is a geat soup with a nice kick to it. You could also sub parsley in here if that's what you ended up with this week!
1 medium onion, finely chopped
2 dried chiles, some seeds removed (or not, if you are adventurous)
3 cloves minced garlic
3 tablespoons olive oil
1 teaspoon cumin
1 1/2 lbs peeled and cubed celeriac
4 cups chicken broth
1/4 cup cilantro, chopped
1/3 cup whole milk or half-and-half
salt & freshly ground black pepper
In a large saucepan, sauté the onion, chile and garlic in the olive oil for 2-3 minutes over a medium high heat Add the celeriac, cumin and season with salt and pepper. Stir briefly to evenly coat the vegetables with the olive oil and spices.
Add the stock, bring to a boil, and then lower the heat and allow to gently simmer for about 15 minutes or however long is necessary for the celeriac to soften.
Remove the soup from the heat and fish out the chile. Use a blender, food processor or (my preference, if you have one) an immersion blender to puree the soup.
Stir in the milk and return to the heat briefly to warm through. (Note that a pureed soup bubbles like magma, and can splash out of the pot and burn you if you are not careful, though you don’t need to get it that hot to begin with). Taste and adjust for salt if needed.
Stir in the cilantro, reserving a bit for garnish, and serve.
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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