Monday, December 12, 2016

Ginger Water

Rumor has it that we will be getting more ginger in our share.  I love ginger.  It is supposed to aid digestion, prevent infections and is generally good for your health. I am making no medical claims here as that would probably get me in trouble.  However this water tastes great!  Here is a recipe I came across that I had saved on my Facebook page.  I was actually looking for a recipe for snowmen cookies!

Ingredients:

  • 1-2 inches of fresh ginger root
  • 2-3 cups of water
  • 1/2 lemon
  • raw honey
Preparation:
Grate the 1-2 inch piece of ginger root. Add 2-3 cups of water and a squeeze of lemon. Sweeten with raw honey. Strain, and enjoy warm or cold. Sip this throughout the day for its powerful protective properties against illness.

The recipe came from Medical Medium.

Sunday, December 11, 2016

KIELBASA AND CABBAGE SKILLET

The cabbage was much greener than in this picture.
You may remember that last week I wrote to say that I still had three cabbages.  Today I used part of one for this recipe.  It is a one pot skillet dish and really quite tasty.  I did not have any brown or Dijon mustard so used a squirt or two of yellow and it came out just fine.  Thank you to Belly Full for this recipe.


INGREDIENTS:
• 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces.  I used one of Jonathan Pages kielbasa which is delicious!
• 1 tablespoon extra virgin olive oil
• 1 head cabbage, coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons Dijon or brown grainy mustard

DIRECTIONS:


  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Sweet Potato Dog Treats


After making the Roasted Sweet Potato Soup I still had some sweet potatoes left so found this recipe for the dog treats.  The dogs love them.  Even Max the fussy one eats them! Of course my changes to the recipe are in red!


SWEET POTATO TREATS:

Ingredients:
Max the fussy but cute one!
  • 1 cup of canned sweet potato (I used the left over ones that I baked earlier)
  • 1 3/4 cups whole wheat flour, brown rice flour, or gluten free flour (I used white flour as that was all I had)
  • 1 egg (beaten)

Preparation:

  1. Preheat oven to 350°F.
  2. Stir ingredients together in a large bowl until dough forms.
  3. Roll dough into small balls and place on a cookie sheet lined with parchment paper.  (I rolled mine out on my counter and cut out dog bone shapes)
  4. Press dough down slightly so the biscuits are about about 1/4 inch thick. Bake until golden brown and let cool on a wire rack.  It only took about 15 minutes to bake.
Duffy will eat anything!

Roasted Sweet Potato Soup

This morning I walked down my basement stairs and lo and behold I found the container I was keeping my sweet potatoes in.  I forgot I had them.  They were all perfectly usable so I made this soup.  It is delicious.  I must admit that I do not care for sweet in my savoury and I was a wee bit apprehensive when I read the maple syrup ingredient.  I actually followed this recipe as pretty much as written and it worked!
Simmering before the blend!
Ingredients:

  • 5 medium sweet potato(about 2 pounds)
  • 2 tablespoons butter
  • 1 large onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 6 cups  Chicken Broth
  • 1 medium potato, peeled and cut into cubes (about 1 cup)
  • 1/3 cup maple-flavored syrup
  • 1/8 teaspoon ground white pepper
  • 2 tablespoons light cream(optional)
Step 1
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
The finished product!
Step 2
Heat the butter in a 6-quart sauce pot over medium heat. Add the onion and celery to the sauce pot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.

Step 3
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the sauce pot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.

Note:  I use a stick blender and added just a bit more chicken stock to think it out a bit.  

Recipe courtesy of www.campbells.com

Wednesday, December 7, 2016

Collard Greens!

Collard greens!!! Yay!!!  I love all the greens we get.  If you are not a juicer and need another way to cook them or entice your family into eating them, This recipe will help.  The author wrote "We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil." Now I will cook up some bacon and add it to the greens.  After all everything tastes better with bacon!

Ingredients:

  • 2 lbs collard greens, tough stems discarded, leaves chopped
  • 2 Tbsp medium onion, chopped
  • 1 large garlic clove, minced
  • 2 teaspoons bacon fat
  • 1 Tbsp olive oil
  • 2 Tbsp dark sesame oil (Dynasty or comparable)
  • Chili pepper flakes, a pinch
  • Salt, a couple pinches
  • Sugar, a couple pinches
  • Barbecue sauce (optional)


Directions:
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. Add garlic and and cook until fragrant, about 30 seconds.

2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)

If you want, serve with barbecue sauce.

Recipe from Simply Recipes

Pressure Cooker Corned Beef and Cabbage

I am owning up!  I now have three cabbages in my fridge from the share.  They are still perfectly fine to use but I really better do something.  Now I know it's not St. Patrick's Day but who said we cannot eat corned beef at other times?

I had many conversations with our members at pickup with regard to using the Instant Pot or a pressure cooker.  I will tell you this is the best tool in my kitchen.  I had a smaller one and gave it away so that I could get a larger bluetooth enabled one!  It is fantastic.  You can use this as a slow cooker or a pressure cooker.  The best feature is you brown the food in the same pot and then cook whatever method you wish.

Just to make you all jealous, here is the link to the one I got for my birthday Instant Pot.  Yes I know it is from Amazon,  Amazon and I have a very close relationship! So here goes the recipe.  I am making this evening!

Ingredients:

  • 3 pound flat cut corned beef brisket with seasoning packet
  • 4 cups of beef broth
  • 1 large onion, quartered
  • 8 cloves of garlic
  • 6 medium red potatoes, quartered
  • 3 large carrots, cut into 2-inch pieces
  • 1 small cabbage, cut into 6 wedges

Directions:
  1. Rinse the corned beef under cold water to remove excess salt and gel.
  2. Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  3. Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve.
  4. Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.)
Thank you to Pressure Cooking Today for this recipe.

Friday, November 25, 2016

Pear and Cinnamon Cordial

A little humor to get us through!

Thanksgiving is over and the Christmas, Hannukkah and Kwanzaa holidays are quickly approaching. So while you are making your prepartions, I have a recipe for you which will successfully (or not if you read how to my How to Cook a Turkey post) take you through the season using our pears from the last share.

Pear and Cinnamon Cordial
  • 6 ripe pears, peeled, cored and quartered
  • 4 cups water
  • 1 cup sugar (plus more for the cordial)
  • 1 cinnamon quill
  • 1/2 – 1 vanilla pod (to round the flavour but not dominate, unless you love vanilla)
  • pear juice concentrate (optional)
Preparation:
  1. Place the water in a large pot, add sugar and dissolve over a gentle heat. Add the spices and prepared pears, then cover with a round of parchment or baking paper with a small hole in the middle. Simmer over a low heat til the pears are just cooked. Mine took about 20 minutes.
  2. Allow the fruit to cool in the syrup to enhance the flavour, then remove the pears with enough syrup to coat them. Return the pot to the stove and bring to a simmer. As the rest of the fluid is to make a small batch of cordial you may want to add more sweetener. I used some pear juice concentrate but if you want a clear syrup add more white sugar rather than the brown concentrate. Reduce the liquid by a third then decant to a small covered bottle or jar when cool.
  3. For a fragrant drink add 1 – 2 tablespoons of cordial to a glass of sparkling mineral or soda water.
  4. And don’t forget to eat the poached pears, perfect as a simple healthy dessert or on cereal for breakfast.


Note from Laura:  This is delicious with champagne.  Just add a bit to the bottom of the glass top with dry champagne and enjoy!!!

Recipe from Confessions of a Food Nazi

Wednesday, November 23, 2016

Yesterday I took out a large package of chicken breasts from the freezer to use for dinner.  Came home and they were still rock solid.  So thankfully we had a package of IKEA Swedish meatballs in the freezer so quickly made some onion gravy, roasted potatoes and green beans.  So tonight it is time for my chicken.  This recipe uses the squash from my share.  Personally I am butternut squash soup'ed out!  I will post a picture of mine later.  The recipe was found on The Food Network.
Photograph by Charles Masters

Ingredients:


  • 3/4 pounds cubed peeled butternut squash (about 6 cups)
  • 2 lemons (1 sliced, 1 juiced)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • Kosher salt and freshly ground pepper
  • 4 skinless, boneless chicken breasts (about 6 ounces each)
  • 3 cloves garlic, thinly sliced


Directions:

  1. Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
  2. Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
  3. Return the skillet to the stove top over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.
Note from Laura:  I think this will taste and look great with a dollop of sauteed spinach!  I will post my picture later.

Tuesday, November 22, 2016

How to Cook a Turkey

It's almost time to prepare our dinner for family and friends.  Here is what I found to be the BEST way to cook a turkey.  I am sure many of you know my technique but just in case...


HAPPY THANKSGIVING TO YOU!!!  Your CSA team gives thanks for each and everyone of you.

Monday, November 21, 2016

Sweet Potato-Chipotle Gratin

Helloooo, we always love when one of our members contributes recipes and ideas for the blog. Here's what Dixie says. "I want to suggest a sweet potato recipe for the CSA blog… Oh, so good!!!! Happy Thanksgiving!  Dixie"

Ingredients:

  • 1/2 cup milk
  • 2 canned chipotle chilies (about 1 tablespoon, including sauce)
  • About 1/2 teaspoon salt
  • 1 1/2 to 2 cups whipping cream 
  • 3 1/2 pounds Garnet, Jewel, or other sweet potatoes 


Preparation:

1. In a blender, whirl milk, chilies, and 1/2 teaspoon salt until smooth. Stir in cream. Reserve 1/3 cup of the cream mixture.

2. Peel and rinse sweet potatoes; cut crosswise into 1/4-inch-thick slices. In a shallow 2 1/2- to 3-quart casserole, arrange about a third of the sweet potatoes in an even layer, overlapping slices; evenly drizzle with about a third of the remaining cream mixture. Repeat to make two more layers of the sweet potatoes and cream.

3. Bake (covered, if using drier, pale-fleshed sweet potatoes; see notes) in a 400° regular or convection oven for 40 minutes. Uncover, if covered, and drizzle top evenly with about 3 tablespoons of the reserved cream mixture. Continue baking, basting occasionally with reserved cream mixture or pan juices, until potatoes are tender when pierced and top of gratin is browned, 15 to 25 minutes longer. Let stand about 5 minutes before serving. Scoop out portions with a large spoon.

*Recipe courtesy of My Recipes.com