Recipes Archive
Sunday, September 26th, 2010
- 3 Tbsp. unsalted butter
- 1 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 1 jalapeno pepper, seeded, finely chopped (about 1 tablespoon)
- 2 cloves garlic, minced (about 1 teaspoon)
- 2 pounds butternut squash (about 1/2 large squash), peeled, seeded, cubed
- 4 cups chicken or vegetable stock
- 2 cups peeled, chopped tomatoes
- 12 whole fesh curry leaves (optional)
- 1/2 tsp ground allspice
- 1/4 teaspoon ground mace
- punch freshly grated nutmeg
- 2 teaspoons curry powder
- salt
- freshly ground black pepper
- 1/4 cup chopped fresh parsley
Melt the butter in a large saucepan over medium heat. Add the scallions; saute until soft and wilted, about 3 minutes. Stir in the parsley, jalapeno, and garlic; cook, stirring occasionally, for 5 minutes.
Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, all-spice, mace, and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.
Transfer the soup in batches to a blender or food processor; puree.
Transfer the soup back to the pot. Stir in the curry powder and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.
Recipe from Farmer John’s Cookbook
Monday, August 9th, 2010
- 1 pound white beans (cannellini or Great Northern), soaked overnight and drained
- 1/4 cup olive oil, divided
- 1 whole head garlic (stem and roots removed)
- 1 bay leaf
- 1 large onion, diced (about 1 cup)
- 1 tablespoon minced fresh sage
- 1 teaspoon cumin
- pinch dried red pepper flakes
- 1 large butternut squash (3 to 4 pounds), peeled, seeded, cut into 2-inch cubes
- 3 cups vegetable or chicken stock or water (or more as needed)
- 1 pound kale (about 10 large leaves), thick stems removed, chopped or coarsely torn
- salt
- freshly ground black pepper
Place the beans in a large soup pot. Add enough water to cover the beans by 2 inches. Add 2 tablespoons of the olive oil, the head of garlic, and the bay leaf; bring to a boil, partially cover, and reduce to a simmer. Simmer until the beans are very tender, 1 to 3 hours (see the bean package for cooking times; all beans differ). Drain, rinse, and drain again. Remove the garlic head (it’s a great snack as you continue making your meal).
Heat the remaining 2 tablespoons of oil in a deep baking dish or Dutch oven. Add the onion; saute until translucent, about 5 minutes. Stir in the sliced garlic, sage, cumin, and red pepper flakes; saute for 1 minute more.
Add the squash; stir to combine. Add the stock or water (if it does not cover the squash, add a little more to cover). Bring to a simmer. Add the kale; cook until the squash and kale are tender, about 20 minutes. Season with salt and pepper to taste.
Stir in the beans; simmer until the beans are heated through.
Friday, June 11th, 2010
• 2 tablespoons plain sesame oil or olive oil
• 1/4 cup toasted sesame oil (Not plain sesame oil)
• 1/2 cup tahini
• 2 tablespoons red wine vinegar
• 1/4 cup water
• 5 small green onions (white and green parts)
• 1 tablespoon lemon juice
• 1 tablespoon shoyu (soy sauce)
• 3 fresh garlic cloves
• 2 teaspoons sesame seeds (toast them first if desired)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Combine everything in a blender, immersion blender, or food processor. Taste to adjust flavors. If too thick add water, a tablespoon at a time, until it’s the consistency you prefer. Add a teaspoon more vinegar or soy for a stronger flavor. A teaspoon more toasted sesame oil will add a “richer” flavor. Store in the fridge in a jar with a tight fitting lid.The recipe can be adjusted to your own taste preferences. It’s also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread.
Recipe from www.recipezaar.com
Friday, June 4th, 2010
• 1/2 cup extra virgin olive oil
• 1/2 cup white balsamic vinegar
• 1 clove crushed garlic
• 1 teaspoon ground mustard
• 1 pinch salt
• ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Recipe from allrecipes.com
Tuesday, January 26th, 2010
- 1 1/2 cups pumpkin puree
- 1 1/2 cups vanilla wafer or graham cracker crumbs (about 45 wafers or 22 crackers)
- 6 tablespoons butter, melted, divided
- 3/4 cup plus 1 tablespoon sugar, divided
- 3 eggs
- 8 ounce cream cheese, softened
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup sour cream
Preheat the oven to 350 degrees F.
To prepare fresh pumpkin: cut the pumpkin in half and scoop out the seeds. Cut each half in half and lightly brush with oil. Place on a rimmed baking sheet and bake for 45 minutes, or until very tender when pierced with a butter knife. Scoop and scrape the flesh from the skin, and mash it as you would when making mashed potatoes.
Reduce the oven temperature to 325 degrees.
Combine the crumbs, 5 tablespoons of the butter, and 1 tablespoon sugar in a small mixing bowl. Mix well.
Grease the bottom of a 9-inch springform pan with the remaining 1 tablespoon butter. Press the buttered crumbs into the bottom of the pan to form a crust. Press on the crumb mixture with the bottom of a glass to form a solid, tightly packed crust.
Bake the crust until lightly brown, about 10 minutes. Remove from the oven and let cool. Increase the oven temperature to 450 degrees.
Reserve 2 tablespoons of the sugar. Beet the eggs with the remaining sugar. Stir in the pumpkin puree, cream cheese, 1 tablespoon of the cinnamon, vanilla, ginger, nutmeg, and cloves. Pour the mixture into the crust; bake until the top is browned and the center is still a little jiggly, about 40 minutes.
Remove from oven; let stand on a rack for 5 minutes.
Combine the sour cream, the reserved 2 tablespoons sugar, and the remaining 1 teaspoon cinnamon. Spoon the mixture on top of the pie. Bake until browned and bubbly, about 5 minutes. Let cool; then chill before serving.
Recipe from Farmer John’s Cookbook
Wednesday, January 20th, 2010
- 2 cups sliced onion
- 1 tsp. fresh thyme leaves
- 2 Tbsp. olive oil
- 2 1/2 cups thinly sliced apples
- 1 Tbsp. unbleached white flour
- 1 1/2 cups grated cheddar cheese
- 2 Tbsp. bread crumbs
- 3 cups cooked, lightly mashed winter squash
- salt and freshly ground black pepper to taste
Gently saute the onion and thyme in the oil for about 20 minutes, or until the onion is soft and golden. Meanwhile, toss the apple slices with the flour; and in a separate bowl, the cheddar cheese with the bread crumbs.
Preheat the oven to 350 degrees F.
Oil a casserole or baking dish approximately 8 by 8 by 3 inches and layer the ingredients as follows: the squash, with a sprinkling of salt and pepper if desired; the sauteed onions; the apple slices and a bit more salt and pepper; the cheddar-bread crumb mixture.
Bake covered for 30 minutes, then uncovered for 15 minutes. The apples should be tender, and the topping bubbly and golden.
From The Moosewood Restaurant Kitchen Garden
Sunday, September 20th, 2009
- 1 cup raisins or cranberries
- 1/4 cup rum, cognac, or warm water
- 3 eggs
- 3/4 cup sugar
- 1 cup oil
- 2 1/2 cups grated raw pumpkin
- 1 tsp vanilla extract
- 2 3/4 cups flour
- 2 tsp cinnamon
- 1 tsp mace
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Cover raisins with rum, cognac, or water to plump. Beat eggs, then thoroughly mix in sugar, oil, pumpkin, and vanilla. Sift together remaining ingredients. Mix into pumpkin mixture, beating well. Drain raisins and stir into the batter; pour into a greased and floured 9 x 5-inch loaf pan. Bake in a preheated 350 degree oven for 1-1 1/4 hours or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before turning out of the pan. (Makes 1 loaf)
From The Victory Garden Cookbook
Wednesday, September 2nd, 2009
• ½ tsp. salt
• 1 pound potatoes, peeled and cubed (about 3 cups)
• 1 pound leeks, thinly sliced (you can substitute onion)
• ¼ cup chopped fresh parsley, optional
• 1 Tbsp. butter, optional
Bring 8 cups water to a boil in a stock pot. Add salt, potatoes and leeks; cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and purée. Do not over-blend or potatoes will become sticky. Return to pot, stir in parsley and butter, and reheat. Six servings.
From: From Asparagus to Zucchini: A Guide to Farm Fresh, Seasonal Produce
Wednesday, August 26th, 2009
• 2 cups sugar
• 2 cups flour
• ½ tsp. salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• ¼ cup oil
• 3-4 ounces unsweetened chocolate
• 4 eggs
• 3 cups shredded beets
Combine dry ingredients. Sift or mix well together. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixtue, alternating with the beets. Pour into 2 greased 9 inch cake pans. Bake at 325 for 40-50 minutes, or until fork can be removed from the center cleanly. Ten servings.
From: From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
Wednesday, August 26th, 2009
• 2 medium beets
• 3 large carrots
• 1 medium onion (optional)
• Olive oil
• Lemon juice
• Salt and pepper to taste
Grate vegetables on a medium-fine grater or in a food processor all together into a bowl. Add olive oil and lemon juice as a salad dressing to suit your taste. (You don’t want to be swimming in dressing, but you want the tartness of the lemon to be prominent.)
From: From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
