RJ loved this, Lance couldn't taste the beets (which is a good thing for him), and Logan ate it up. I will have to make this one again.
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth [i actually ended up using 6, adding more after the lentils plumped up and soaked up a lot of it]
one 4-inch piece of kombu seaweed (optional) [I didn't have this, but threw in a sheet of nori ripped up for fun]
1 small sweet potato or yam or potato, grated [I had a potato]
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks [i used a leek]
1 tbsp. fresh ginger, minced or grated [i actually used a big pile of ginger powder instead]
1 tbsp. ground coriander [omitted because my magic bullet (which is my spice grinder) kicked the bucket]
1 tbsp. ground fennel seeds [omitted for the same reason as the coriander]
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish [garnish was not necessary]
1. Rinse the lentils and place them in a saucepan with the kombu and broth. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
Sunday, November 20, 2011
Saturday, November 19, 2011
November 19 - 25, 2011
In the box:
Gala apples
Arugula - W
Brussels sprouts - Sa
Beets - Su
Cabbage- M2
Fennel - Su2
Green beans - R/F
Leeks - Su2
Lettuce - T
Onions (Pinnacle Organic Farm) - R/F
Radicchio - M
Groceries:
Turkey (pickup at counter)
Yams
Potatoes
Pumpkin for Pies
Sausage for Stuffing
Whole Wheat Pastry Flour
Ricotta Cheese
Eggs
Carrots
smoked mozzarella
garlic
mozzarella
Menu:
Saturday: Chinese Food (day off from cooking!)
Sunday: Lentil Soup with Beets and Coconut Milk
Monday: Radicchio Risotto
Tuesday: Salad with Chicken
Wednesday: Arugula and Ricotta Calzones
Thursday: THANKSGIVING OFFERING - Dinner at the Reichguts
Friday: THANKSGIVING FOOD - PARTY
Saturday: Leftovers with Steamed Brussels Sprouts
Sunday: Fennel & Leek Soup with Bread
Monday: Cabbage "Sushi" with Leftover mashed potatoes
Tuesday: Random leftovers from the freezer
Wednesday: Random leftovers from the freezer
Thursday: Random leftovers from the freezer
The week after Thanksgiving is leftovers week since we don't get our next share until Dec 1.
Recipes:
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth
one 4-inch piece of kombu seaweed (optional)
1 small sweet potato or yam or potato, grated
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks
1 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tbsp. ground fennel seeds
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish
1. Rinse the lentils and place them in a saucepan with the kombu and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292
http://www.epicurious.com/recipes/food/views/Arugula-and-Ricotta-Calzones-233791
FENNEL and LEEK SOUPServes 4-6
2 fennel bulbs
6 C stock (recipe follows)
2 medium leeks, white parts plus 1 inch of the green, chopped
1 small potato, thinly sliced
2 tbsp. olive oil or butter
1 onion, chopped
sea salt and pepper to taste
1/3 C cream, optional
1. Remove the tough layers of the fennel and use them in the stock, along with the 1 C chopped leek greens and the leek roots. Chop half of the fennel green and reserve.
2. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in the soup pot and add the onion, fennel, leek, potato and 1 tsp. salt, plus 1 C of the strained stock.
3. Cover and stew over medium heat for 20 minutes, stirring occasionally.
4. Add the remaining stock and bring to a boil. Lower the heat and simmer, partially covered, until the fennel is tender, about 15-20 minutes.
5. Stir in the cream and the reserved fennel greens. Taste for salt and pepper and adjust if needed.
SAVORY "MAKI-SUSHI"-STYLE CABBAGE ROLL
Serves 4-6
For the roll:
1 small cabbage
4 large potatoes
3 pats* butter (about 1 tbsp.)
8 tbsp. grated parmesan cheese
1 egg
1/2 lb. spinach or other greens of choice
1 large carrot
nutmeg
sea salt
For the sauce:
half a lemon
4 tbsp. olive oil
*[a pat is about a teaspoon of butter sez Rebecca; I'm not capable of using butter in such small amounts, so I'd use a tablespoon per 'pat' myself, but Rebecca and I both agree: either way is fine ;-) - Debbie]
1. Remove the tougher outer leaves from the cabbage, if necessary, then wash and blanch the remaining leaves in boiling water. Drain well and arrange them in layers, forming a rectangle.
2. Boil the potatoes, press them through a potato ricer (or mash them), then put in a saucepan with 1 1/2 pats of butter. Season with salt and reduce the puree over low heat. Add some parmesan, a pinch of fresh grated nutmeg and an egg and stir until well blended.
3. Blanch the spinach or other greens for a few minutes, until tender. Dry out over a gentle heat with the remaining butter.
4. Boil the carrot whole in a little water (or steam) until al-dente but pierce-able with a sharp knife tip, then set aside.
5. Spread the potato puree evenly over the rectangle of cabbage leaves leaving a margin exposed; spread the greens on top of the potatoes, then finish off with the whole carrot. Wrap the cabbage leaves around the filling in the shape of a log roll like you would when making maki-style sushi, then wrap in a sheet of plastic wrap and place in the refrigerator for 2 hours to become firm.
6. Remove the roll from the refrigerator, remove the plastic, and slice crosswise into 1-inch (or so) thick slices; dress with lemon juice and salt.
7. Sometimes I roast garlic and mash it into the potatoes for extra flavor.
Gala apples
Arugula - W
Brussels sprouts - Sa
Beets - Su
Cabbage- M2
Fennel - Su2
Green beans - R/F
Leeks - Su2
Lettuce - T
Onions (Pinnacle Organic Farm) - R/F
Radicchio - M
Groceries:
Turkey (pickup at counter)
Yams
Potatoes
Pumpkin for Pies
Sausage for Stuffing
Whole Wheat Pastry Flour
Ricotta Cheese
Eggs
Carrots
smoked mozzarella
garlic
mozzarella
Menu:
Saturday: Chinese Food (day off from cooking!)
Sunday: Lentil Soup with Beets and Coconut Milk
Monday: Radicchio Risotto
Tuesday: Salad with Chicken
Wednesday: Arugula and Ricotta Calzones
Thursday: THANKSGIVING OFFERING - Dinner at the Reichguts
Friday: THANKSGIVING FOOD - PARTY
Saturday: Leftovers with Steamed Brussels Sprouts
Sunday: Fennel & Leek Soup with Bread
Monday: Cabbage "Sushi" with Leftover mashed potatoes
Tuesday: Random leftovers from the freezer
Wednesday: Random leftovers from the freezer
Thursday: Random leftovers from the freezer
The week after Thanksgiving is leftovers week since we don't get our next share until Dec 1.
Recipes:
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth
one 4-inch piece of kombu seaweed (optional)
1 small sweet potato or yam or potato, grated
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks
1 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tbsp. ground fennel seeds
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish
1. Rinse the lentils and place them in a saucepan with the kombu and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292
http://www.epicurious.com/recipes/food/views/Arugula-and-Ricotta-Calzones-233791
FENNEL and LEEK SOUPServes 4-6
2 fennel bulbs
6 C stock (recipe follows)
2 medium leeks, white parts plus 1 inch of the green, chopped
1 small potato, thinly sliced
2 tbsp. olive oil or butter
1 onion, chopped
sea salt and pepper to taste
1/3 C cream, optional
1. Remove the tough layers of the fennel and use them in the stock, along with the 1 C chopped leek greens and the leek roots. Chop half of the fennel green and reserve.
2. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in the soup pot and add the onion, fennel, leek, potato and 1 tsp. salt, plus 1 C of the strained stock.
3. Cover and stew over medium heat for 20 minutes, stirring occasionally.
4. Add the remaining stock and bring to a boil. Lower the heat and simmer, partially covered, until the fennel is tender, about 15-20 minutes.
5. Stir in the cream and the reserved fennel greens. Taste for salt and pepper and adjust if needed.
SAVORY "MAKI-SUSHI"-STYLE CABBAGE ROLL
Serves 4-6
For the roll:
1 small cabbage
4 large potatoes
3 pats* butter (about 1 tbsp.)
8 tbsp. grated parmesan cheese
1 egg
1/2 lb. spinach or other greens of choice
1 large carrot
nutmeg
sea salt
For the sauce:
half a lemon
4 tbsp. olive oil
*[a pat is about a teaspoon of butter sez Rebecca; I'm not capable of using butter in such small amounts, so I'd use a tablespoon per 'pat' myself, but Rebecca and I both agree: either way is fine ;-) - Debbie]
1. Remove the tougher outer leaves from the cabbage, if necessary, then wash and blanch the remaining leaves in boiling water. Drain well and arrange them in layers, forming a rectangle.
2. Boil the potatoes, press them through a potato ricer (or mash them), then put in a saucepan with 1 1/2 pats of butter. Season with salt and reduce the puree over low heat. Add some parmesan, a pinch of fresh grated nutmeg and an egg and stir until well blended.
3. Blanch the spinach or other greens for a few minutes, until tender. Dry out over a gentle heat with the remaining butter.
4. Boil the carrot whole in a little water (or steam) until al-dente but pierce-able with a sharp knife tip, then set aside.
5. Spread the potato puree evenly over the rectangle of cabbage leaves leaving a margin exposed; spread the greens on top of the potatoes, then finish off with the whole carrot. Wrap the cabbage leaves around the filling in the shape of a log roll like you would when making maki-style sushi, then wrap in a sheet of plastic wrap and place in the refrigerator for 2 hours to become firm.
6. Remove the roll from the refrigerator, remove the plastic, and slice crosswise into 1-inch (or so) thick slices; dress with lemon juice and salt.
7. Sometimes I roast garlic and mash it into the potatoes for extra flavor.
Saturday, November 12, 2011
November 11 - 17
In the box:
Gala apples - R
Beets - R
Brussels sprouts - F
Cabbage - R
Collard greens - M
Green beans - T
Kale - Su
Leeks - Su
Onions (Pinnacle Organic Farm) - T
Yellow Finn potatoes - Su
Winter (butternut) squash - T
In the house:
Menu
Friday: Steamed brussel sprouts, noodles with peanut sauce
Saturday: Chard Dhal with Brown Rice
Sunday: Green Potato Leek Soup with Homemade Bread
Monday: Spaghetti with Collard filled meatballs
Tuesday: Butternut Squash Gratin with steamed green beans
Wednesday:Thai Cilantro Soba Pesto pasta with chicken
CHARD DHAL
This is a recipe that uses two kinds of lentils and both the chard leaf and stalk; it comes out unexpectedly creamy. Orange lentils are much smaller than regular brown lentils, and cook more quickly; this is why they are added later.
1/4 C (2 oz.) brown lentils
1 tbsp. tumeric
1 lb. chard, washed and chopped - both stems and leaves
1/2 C (4 oz.) orange lentils
sea salt and pepper
1. Lentils do not have to be soaked. Rinse them thoroughly and place the brown lentils in a pint of boiling water with the turmeric. Let them simmer, partially covered, for 20 minutes.
2. Now add the chard and bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes.
3. Now add the orange lentils and simmer for another 10 minutes.
4. Season with salt and pepper. The mixture should have soaked up all the water and can be served at once. The dhal should have an amazingly creamy texture and creamy flavor. This is lovely served with aromatic brown Basmati rice.
Gala apples - R
Beets - R
Brussels sprouts - F
Cabbage - R
Collard greens - M
Green beans - T
Kale - Su
Leeks - Su
Onions (Pinnacle Organic Farm) - T
Yellow Finn potatoes - Su
Winter (butternut) squash - T
In the house:
Chard - Sa
cilantro - W
cilantro - W
Menu
Friday: Steamed brussel sprouts, noodles with peanut sauce
Saturday: Chard Dhal with Brown Rice
Sunday: Green Potato Leek Soup with Homemade Bread
Monday: Spaghetti with Collard filled meatballs
Tuesday: Butternut Squash Gratin with steamed green beans
Wednesday:Thai Cilantro Soba Pesto pasta with chicken
Thursday: Cabbage with Apples and Beets
Plan:
Plan:
Saturday: make dinner, make Sunday Soup, Make Meatballs
Sunday: put bread in bread maker
Tuesday: Make Squash Gratin during nap, make Thursday's meal ahead.
Recipes:
This is a recipe that uses two kinds of lentils and both the chard leaf and stalk; it comes out unexpectedly creamy. Orange lentils are much smaller than regular brown lentils, and cook more quickly; this is why they are added later.
1/4 C (2 oz.) brown lentils
1 tbsp. tumeric
1 lb. chard, washed and chopped - both stems and leaves
1/2 C (4 oz.) orange lentils
sea salt and pepper
1. Lentils do not have to be soaked. Rinse them thoroughly and place the brown lentils in a pint of boiling water with the turmeric. Let them simmer, partially covered, for 20 minutes.
2. Now add the chard and bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes.
3. Now add the orange lentils and simmer for another 10 minutes.
4. Season with salt and pepper. The mixture should have soaked up all the water and can be served at once. The dhal should have an amazingly creamy texture and creamy flavor. This is lovely served with aromatic brown Basmati rice.
BUTTERNUT SQUASH GRATIN with ONIONS and SAGE
Serves 4
Serve this with a salad of slightly bitter, robust greens. [A nice massaged kale saladwould be perfect!] Good for a Fall supper for either family or company.
1/4 C olive oil
4 C thinly sliced onions
4 sprigs thyme
2 tbsp. chopped sage or 2 tsp. dried
sea salt and pepper to taste
6 C butternut squash, cut into half-inch cubes
1/2 C flour
2 tbsp. chopped parsley
1/2 C grated Gruyere or fontina cheese
1/2 C plus 2 tbsp. heated whole milk or broth
1 C fresh bread crumbs
1. Preheat the oven to 350 degrees F. Lightly oil or butter a 2-quart gratin dish or casserole dish.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with 1/2 tsp. salt and plenty of pepper to taste. Spread this mixture in the gratin dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash with the flour, letting any excess fall away. [Put squash and flour in a ziploc or other bag, add some air, close it tight and shake briskly; this works nicely! Then fish 'em out, leaving the excess flour behind. - Debbie] Add floured squash to the pan and cook until brown on both sides, about 7 minutes. Add the parsley, season with salt and pepper, and cook for 1 minute more. Layer this squash over the onion mixture, cover with cheese, then add the milk (or a milk substitute). Cover and bake for 25 minutes, then uncover and bake until the top is browned and the liquid is absorbed, about 25 minutes more.
THAI CILANTRO PESTO
Makes about 1 cup
The flavors of the Orient come alive in this brightly flavored pesto infused with lemon grass, kaffir lime, and creamy cashews. Raw macadamia nuts can be substituted for the cashews for a tropical twist. Cilantro is a powerful green food and a rich source of vitamins, minerals and antioxidants - vital elements for good health. Current research shows that if eaten in large enough quantities, cilantro helps the body to release toxins, especially heavy metals that can effect our well-being. This recipe packs a lot of wonderful green food into each serving and the exotic flavors of this pesto makes it easy to eat a healthy helping. Toss a good dollop with rice or buckwheat noodles smothered with steamed fresh vegetables; add a sprinkling of tamari-toasted sunflower seeds for a quick family meal everyone will enjoy.
1/2 C raw or lightly toasted unsalted cashews
1 tbsp. minced garlic
2 tbsp. minced lemongrass
2 tbsp. minced ginger root
1 large kaffir lime leaf or 1/2 tsp. lime zest
4 C (packed) chopped fresh cilantro, large stems removed [I chop cilantro up stems and all; stems have as much flavor as the leaves. If you're shy of your 4 cup quantity 'cuz you left out the stems, chop 'em finely and add 'em. - Debbie]
1 tbsp. freshly squeezed lime juice
1/2 C unrefined sesame oil, not toasted
1. In a food processor, bowl fitted with the S-blade, process the cashews until finely ground. Add the garlic, lemon grass, lime juice, zest or kaffir leaf, and toasted sesame oil ands process for 5 seconds. Add the cilantro in batches as you continue processing the mixture into a smooth paste, scraping the side of the bowl as you go. Use immediately or store in the refrigerator for up to a week.
http://www.babybites.info/2009/07/13/cabbage-apples/
Serves 4
Serve this with a salad of slightly bitter, robust greens. [A nice massaged kale saladwould be perfect!] Good for a Fall supper for either family or company.
1/4 C olive oil
4 C thinly sliced onions
4 sprigs thyme
2 tbsp. chopped sage or 2 tsp. dried
sea salt and pepper to taste
6 C butternut squash, cut into half-inch cubes
1/2 C flour
2 tbsp. chopped parsley
1/2 C grated Gruyere or fontina cheese
1/2 C plus 2 tbsp. heated whole milk or broth
1 C fresh bread crumbs
1. Preheat the oven to 350 degrees F. Lightly oil or butter a 2-quart gratin dish or casserole dish.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with 1/2 tsp. salt and plenty of pepper to taste. Spread this mixture in the gratin dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash with the flour, letting any excess fall away. [Put squash and flour in a ziploc or other bag, add some air, close it tight and shake briskly; this works nicely! Then fish 'em out, leaving the excess flour behind. - Debbie] Add floured squash to the pan and cook until brown on both sides, about 7 minutes. Add the parsley, season with salt and pepper, and cook for 1 minute more. Layer this squash over the onion mixture, cover with cheese, then add the milk (or a milk substitute). Cover and bake for 25 minutes, then uncover and bake until the top is browned and the liquid is absorbed, about 25 minutes more.
THAI CILANTRO PESTO
Makes about 1 cup
The flavors of the Orient come alive in this brightly flavored pesto infused with lemon grass, kaffir lime, and creamy cashews. Raw macadamia nuts can be substituted for the cashews for a tropical twist. Cilantro is a powerful green food and a rich source of vitamins, minerals and antioxidants - vital elements for good health. Current research shows that if eaten in large enough quantities, cilantro helps the body to release toxins, especially heavy metals that can effect our well-being. This recipe packs a lot of wonderful green food into each serving and the exotic flavors of this pesto makes it easy to eat a healthy helping. Toss a good dollop with rice or buckwheat noodles smothered with steamed fresh vegetables; add a sprinkling of tamari-toasted sunflower seeds for a quick family meal everyone will enjoy.
1/2 C raw or lightly toasted unsalted cashews
1 tbsp. minced garlic
2 tbsp. minced lemongrass
2 tbsp. minced ginger root
1 large kaffir lime leaf or 1/2 tsp. lime zest
4 C (packed) chopped fresh cilantro, large stems removed [I chop cilantro up stems and all; stems have as much flavor as the leaves. If you're shy of your 4 cup quantity 'cuz you left out the stems, chop 'em finely and add 'em. - Debbie]
1 tbsp. freshly squeezed lime juice
1/2 C unrefined sesame oil, not toasted
1. In a food processor, bowl fitted with the S-blade, process the cashews until finely ground. Add the garlic, lemon grass, lime juice, zest or kaffir leaf, and toasted sesame oil ands process for 5 seconds. Add the cilantro in batches as you continue processing the mixture into a smooth paste, scraping the side of the bowl as you go. Use immediately or store in the refrigerator for up to a week.
http://www.babybites.info/2009/07/13/cabbage-apples/
Saturday, November 5, 2011
November 4 - 10, 2011
In the box:
Gala apples - Lunches, Apple Butter
Basil or cilantro - W
Beets - R
Cabbage - T
Collard greens - M
summer squash - Sa
Green beans - R
Kale - Kale Chips
Leeks - T,
Dry-farmed tomatoes - F, Su
In the house:
Leeks - Su
potatoes - Su
Tuscan Tomato-Basil Soup
(modified slightly from a recipe in my Bon Appetit clipping file)
serves 4
3 tbsp. olive oil
2 C chopped onions
3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
2 lbs. tomatoes, seeded and chopped
3 C (or more) water
1 C (loosely packed) fresh basil leaves
4 tsp. chopped fresh basil
Heat oil in a large heavy pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes. Working in batches, puree soup in a blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in the cup of whole basil leaves. Simmer uncovered for 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.
Deconstructed Sweet and Sour Stuffed Cabbage
Also from Odile Wolf, who says, “I got it from a friend, who got it from a friend who teaches cooking classes.”
Olive oil to sauté everything
1 large onion, diced
1 pound ground beef or turkey (or well seasoned baked tofu, shredded)
1 pound cabbage, chopped
1 28-ounce can ground tomatoes
1 cup raisins
Juice of about 1 ½ large lemons (or to taste), added a little at a time
About ¼ cup brown sugar (or to taste) added a little at a time
Salt to taste
Sauté the onion in the oil until it becomes translucent. Add the ground meat and cook until it begins to brown, chopping it up with a spatula as it cooks. If you’re using tofu rather than meat, just let it cook with the onion for a minute until it heats through and has absorbed some of the onion flavor.
Add the cabbage, and stir the mixture until the cabbage begins to wilt. Add the tomatoes and the raisins, and let the stew cook for about five minutes or so at a medium-low heat.
Give the stew a stir and a pinch or two of salt. Now add some of the lemon juice, then some of the brown sugar. Taste the stew after each addition, then continue to add more of each ingredient as necessary—you want a balance of sweet and sour that you find appealing. You may need to add more salt somewhere in here as well in order to really find the right flavor balance.
Allow the stew to cook down for ten or fifteen minutes, stirring it occasionally, then serve it over rice.
Apple Butter
Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Pre-heat oven to 200 degrees.
Pass the apples through a food mill and add the remaining ingredients.
Pour 3/4 of the mixture back into the pot and cook, uncovered in the oven 8 - 10 hours, occasionally adding the rest of the apple puree.
Sterilize your jars and lids for canning.
Pack the hot apple butter into hot pint or half-pint jars. Leave 1/4 inch head-space and process for 10 minutes.
If sterilized and processed properly, does not need to be refrigerated until opened.
Gala apples - Lunches, Apple Butter
Basil or cilantro - W
Beets - R
Cabbage - T
Collard greens - M
summer squash - Sa
Green beans - R
Kale - Kale Chips
Leeks - T,
Dry-farmed tomatoes - F, Su
In the house:
Leeks - Su
potatoes - Su
pomegranates - Pomegranate jelly, pomegranate juice, pomegranate syrup
Grocery list:
unsweetened coconut
quinoa
ground turkey
low or no sugar pectin
lemon
Menu:
Friday: Spaghetti with fresh tomatoes
Grocery list:
unsweetened coconut
quinoa
ground turkey
low or no sugar pectin
lemon
Menu:
Friday: Spaghetti with fresh tomatoes
Saturday: Zucchini Latkes, Applesauce, Sausage (if we have it in the freezer)
Sunday: Homemade Bread, Tuscan Tomato Basil soup
Monday: Toasted Collards and Coconut Salad
Tuesday: Sweet and Sour Stuffed Cabbage
Wednesday: Carribean Black Beans with Plantains
Thursday: Roasted Beets, Steamed Green Beans, and Baked Fish
Plan:
Saturday - cook dinner, pick pomegranates
Sunday - Morning: start bread, Prepare Apple Butter; Afternoon: juice pomegranates & make syrup, Cook Soup
Monday - Cook dinner
Tuesday - Afternoon, make pomegranate jelly and can, Make dinner
Wed & Thursday - cook dinner
Recipes:
Saturday - cook dinner, pick pomegranates
Sunday - Morning: start bread, Prepare Apple Butter; Afternoon: juice pomegranates & make syrup, Cook Soup
Monday - Cook dinner
Tuesday - Afternoon, make pomegranate jelly and can, Make dinner
Wed & Thursday - cook dinner
Recipes:
(modified slightly from a recipe in my Bon Appetit clipping file)
serves 4
3 tbsp. olive oil
2 C chopped onions
3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
2 lbs. tomatoes, seeded and chopped
3 C (or more) water
1 C (loosely packed) fresh basil leaves
4 tsp. chopped fresh basil
Heat oil in a large heavy pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes. Working in batches, puree soup in a blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in the cup of whole basil leaves. Simmer uncovered for 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.
TOASTED COLLARD GREENS and COCONUT SALAD
Serves 6
1/2 C olive oil
2 tsp. sesame oil
3 tbsp. low-sodium soy sauce
2 bunches collard greens, large stems removed, cut in chiffonade
(about 6 cups packed lightly)
1 1/2 C large flake coconut
2 C cooked quinoa, still warm
sea salt and pepper to taste
1. Preheat the oven to 350 degrees F.
2. In a small bowl or jar, combine the olive oil sesame oil, and soy sauce. Toss half the greens with the dressing and spread evenly across 2 baking sheets.
3. Spread the coconut on another baking sheet, evenly.
4. Bake the coconut until golden brown, (about 10 minutes). Bake the collards until they start to crisp (about 15 minutes), stirring occasionally.
5. Remove from the oven and transfer the collards to a medium bowl. Toss with the quinoa. Taste and add the dressing, if desired. Mix in the coconut. Serve warm.
Serves 6
1/2 C olive oil
2 tsp. sesame oil
3 tbsp. low-sodium soy sauce
2 bunches collard greens, large stems removed, cut in chiffonade
(about 6 cups packed lightly)
1 1/2 C large flake coconut
2 C cooked quinoa, still warm
sea salt and pepper to taste
1. Preheat the oven to 350 degrees F.
2. In a small bowl or jar, combine the olive oil sesame oil, and soy sauce. Toss half the greens with the dressing and spread evenly across 2 baking sheets.
3. Spread the coconut on another baking sheet, evenly.
4. Bake the coconut until golden brown, (about 10 minutes). Bake the collards until they start to crisp (about 15 minutes), stirring occasionally.
5. Remove from the oven and transfer the collards to a medium bowl. Toss with the quinoa. Taste and add the dressing, if desired. Mix in the coconut. Serve warm.
Deconstructed Sweet and Sour Stuffed Cabbage
Also from Odile Wolf, who says, “I got it from a friend, who got it from a friend who teaches cooking classes.”
Olive oil to sauté everything
1 large onion, diced
1 pound ground beef or turkey (or well seasoned baked tofu, shredded)
1 pound cabbage, chopped
1 28-ounce can ground tomatoes
1 cup raisins
Juice of about 1 ½ large lemons (or to taste), added a little at a time
About ¼ cup brown sugar (or to taste) added a little at a time
Salt to taste
Sauté the onion in the oil until it becomes translucent. Add the ground meat and cook until it begins to brown, chopping it up with a spatula as it cooks. If you’re using tofu rather than meat, just let it cook with the onion for a minute until it heats through and has absorbed some of the onion flavor.
Add the cabbage, and stir the mixture until the cabbage begins to wilt. Add the tomatoes and the raisins, and let the stew cook for about five minutes or so at a medium-low heat.
Give the stew a stir and a pinch or two of salt. Now add some of the lemon juice, then some of the brown sugar. Taste the stew after each addition, then continue to add more of each ingredient as necessary—you want a balance of sweet and sour that you find appealing. You may need to add more salt somewhere in here as well in order to really find the right flavor balance.
Allow the stew to cook down for ten or fifteen minutes, stirring it occasionally, then serve it over rice.
| Caribbean Black Beans with Sautéed Plantains Serves 4 as a main course. 2 large ripe plantains (mostly or all black) [okay, I'll go out on a limb here and say if I couldn't find plantains I would substitute organic bananas! really!!] 3 tbsp. extra virgin olive oil salt 4 medium garlic cloves, minced 1 small jalapeño chile, stemmed, seeded, and minced [if you're like me, you still have some of these in your fridge from last week!] 2 15 oz. cans black beans, rinsed and drained 2/3 C orange juice 2 tbsp. fresh lime juice 2 tbsp. minced fresh cilantro leaves [the stems have at least as much flavor as the leaves... chop up both!] 1. Trim the pointed ends from the plantains. Cut them into 2-inch chunks. Using a pairing knife, slit the skin lengthwise in several places on each piece. Carefully remove the skin with your fingers and discard it. Cut each 2-inch chunk in half lengthwise. [Wouldn't it be easier to peel the plantains first, before cutting off the skin? Maybe you need to do it this way because the plantains are ripe and fragile.] 2. Heat 2 tbsp. of the oil in a large non-stick skillet over medium heat until shimmering. Add the plantains and cook, turning once, until quite browned but not burned, about 8 minutes. Transfer plantains to a plate and sprinkle with salt to taste. Cover to keep warm. 3. Add remaining 1 tbsp. oil, garlic, and minced jalapeño to the skillet. Cook just until fragrant, about 30 seconds. Add the beans, orange juice, and lime juice and cook, stirring often, until the beans are heated through and have absorbed most of the juices, about 4 minutes. Stir in cilantro and season with salt to taste. 4. Spoon the beans into individual bowls. Top each portion with some sautéed plantains and serve. |
4 lbs. apples
1 C apple cider vinegar
2 C water
1/2 C raw sugar
1/2 C brown sugar
1 1/2 tsp. cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground allspice
Grated rind and juice of 1 (meyer) lemon
Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Pre-heat oven to 200 degrees.
Pass the apples through a food mill and add the remaining ingredients.
Pour 3/4 of the mixture back into the pot and cook, uncovered in the oven 8 - 10 hours, occasionally adding the rest of the apple puree.
Sterilize your jars and lids for canning.
Pack the hot apple butter into hot pint or half-pint jars. Leave 1/4 inch head-space and process for 10 minutes.
If sterilized and processed properly, does not need to be refrigerated until opened.
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