Sunday, January 31, 2016

This Week's Menu

Parsnip, Leek, Butternut Squash Soup

(Meatless!) Monday
Food Truck Ramen with Spicy Korean Chili Dressing

Napa Cabbage Rolls with an Herbs de Provence Tomato Sauce

Cauliflower, Potato, Garlic Soup with Mushroom Garnish & Crusty Bread

Scallops with Lemony Broccoli Rabe and White Bean Salad

Menu is based on our Anundant Harvest Organics veggie box!

Monday, February 2, 2015

Lentil Soup
4 cloves Garlic
1 Yellow Onion
4 Carrots
4 stalks Celery
3 tbsp Olive Oil
2 Cups Lentils
1 tbsp Cumin
2 qt Vegetable Broth
1 Bay Leaf & 2 whole sprigs Thyme
Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.

Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.

Season with Salt and Pepper and serve piping hot. We like this soup all on its own, but it’s kind of amazing with a little extra . Stir in some spinach or add a little diced ham and definitely serve it with a big side of hearty whole grain bread or cheesy croutons.

Friday, January 30, 2015

A New Favorite!

Spaghetti squash Carbonara - An easy dish made with a handful of ingredients and in only 15 minutes.  No cream, Gluten Free.

2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds)
4 slices bacon, cut into small strips crosswise
2 teaspoons minced garlic
1/4 cup chicken broth
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmesan cheese
Preheat the oven to 375 degrees F. Prick the squash all over with a fork.  Roast on a foil lined pan  1 to 1 1/2 hours. (I did 60 mins but would go longer next time)  Let cool a bit.  Slice in half lengthwise, scoop out seeds and shred the squash with a fork.  Transfer to a large bowl.In a large saute pan, over medium heat, cook the bacon until it becomes crispy.  Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated.
In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

Tuesday, January 27, 2015

Reading Between the Wines

Cooking for Mr. Latte by Amanda Hesser wet my appetite for literature that tells stories through food. It isn’t enough that most of my day is consumed by thinking about food and wine creations and that my husband and I talk about the details of flavor to ad nauseam for others…. Now my bookshelves could easily be mistaken for a cookbook collection. It is almost a prerequisite that each chapter closes with a recipe to feed my hungry soul.

My latest obsession is Ruth Reichl. I stumbled upon her while trying to find a Young Adult foodie book for my middle school cooking class. Who knew she had such an extensive collection! I began with Tender at the Bone, an entertaining coming of age book about her childhood and the food that acted as mileposts for her young life. Today I am going to the library to check out Garlic and Sapphires (love her titles!), more stories from her time as a food critic for the New York Times. If you want a quick fix of Ruth, check out her blog!

Monday, January 26, 2015

Love in a Pot
Comfort Food for the Soul: Stuffed Cabbage Rolls

3 tablespoons good olive oil 
1½ cups chopped yellow onions (2 onions) 
2 (28-ounce) cans crushed tomatoes and their juice 
¼ cup red wine vinegar 
½ cup light brown sugar, lightly packed 
1½ teaspoons kosher salt 
¾ teaspoon freshly ground black pepper 
1 large head Savoy or green cabbage, including outer leaves 

For the filling: 
2½ pounds ground chuck 
3 extra-large eggs, lightly beaten 
½ cup finely chopped yellow onions 
½ cup plain dried breadcrumbs 
½ cup uncooked white rice 
1 teaspoon minced fresh thyme leaves 
1½ teaspoons kosher salt 
½ teaspoon freshly ground black pepper 

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar,  salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside. 

Meanwhile, bring a large pot of water to a boil. 

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it’s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves. 

For the filling, in a large bowl, combine the ground chuck, eggs, onion, bread crumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork. 

Preheat the oven to 350 degrees. 

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to ½ cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you’ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot. 

Sunday, November 16, 2014

Weeknight Tang

3 – 5 lbs skinless, boneless chicken breasts
12oz bottle Franks Red Hot Wings buffalo sauce
1 packet Hidden Valley Ranch dressing mix
Directions: Place chicken breasts into crockpot, pour buffalo sauce over chicken.  Sprinkle ranch mix over top.  Cover with lid and cook on low for about 5 hours.

Monday, November 10, 2014

This week's menu....

Detox Veggie Soup
Flautas with Buffalo Crockpot Chicken Filling
Spaghetti Squash with Pesto and Shrimp
Fircracker Shrimp with Green Beans
Chinese Napa Cabbage Salad 

My goals are to use my Abundant Harvest veggies and re-use proteins to keep the cost down!