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.
Sunday, October 30, 2011
October 29 - November 3, 2011
In the box:
Groceries:
ginger,
stew beef
Menu:
Sunday: Make veggie broth, Baked Chicken Salad,
Monday: Beef Root Vegetable Stew (in the Crock Pot, prepare ingredients Sunday night)
Tuesday: Loaded Baked Potatoes, Kale Chips
Wednesday: broccolini, bok choi, zucchini, tofu stir fry
Thursday: Green Bean Potato Curry
Recipes:
Beef and root vegetable stew
from member Mary Lyn Azar
Since we got a number of root vegetables last week, I thought I'd share a recipe I've been using a lot this winter. This comes from my sister-in-law's method of cooking potatoes, carrots, onions, and stew beef but I've expanded it to include whatever made sense from that week's box. This week, I took the rutabagas, beets (both peeled and cut into chunks), half the carrots (washed well and cut into 1/2 inch segments), and two of the green garlics (cut in half lengthwise and sliced up to where the leaves split off). All of that goes into an oven safe pot with a couple of tablespoons of vegetable oil, salt, and pepper and is tossed. Then I put about a pound and a half of stew beef on the top, drizzle on a bit more oil and a little more salt and pepper and put it in the oven at 350 (beef still on top). When the beef browns, I flip it, when it's browned on the other side I give the whole pot a good stir and then stir it every 15-20 minutes until it is done (vegetables are easy to pierce with a fork, roughly 1 1/2 hours total cooking time). Over the winter I've also used winter squash, potatoes, and parsnips. When I don't have green garlic I do half an onion and several cloves of garlic. The recipe is really flexible and I use it with whatever I have available.
GREEN BEAN and POTATO CURRY
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]
2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]
1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve.
Gala apples
cilantro - W
Beets - M
Bok choi - W
Broccolini - W
Green beans - R
Red Russian kale -T
Leeks - W
Lettuce - Su
Radishes
Rutabagas (with their fresh green tops) - M
Summer squash - W
In the house:
potatoes - T, R
peppers - R
carrots - S,
cilantro - W
Beets - M
Bok choi - W
Broccolini - W
Green beans - R
Red Russian kale -T
Leeks - W
Lettuce - Su
Radishes
Rutabagas (with their fresh green tops) - M
Summer squash - W
In the house:
potatoes - T, R
peppers - R
carrots - S,
Groceries:
ginger,
stew beef
Menu:
Sunday: Make veggie broth, Baked Chicken Salad,
Monday: Beef Root Vegetable Stew (in the Crock Pot, prepare ingredients Sunday night)
Tuesday: Loaded Baked Potatoes, Kale Chips
Wednesday: broccolini, bok choi, zucchini, tofu stir fry
Thursday: Green Bean Potato Curry
Recipes:
Beef and root vegetable stew
from member Mary Lyn Azar
Since we got a number of root vegetables last week, I thought I'd share a recipe I've been using a lot this winter. This comes from my sister-in-law's method of cooking potatoes, carrots, onions, and stew beef but I've expanded it to include whatever made sense from that week's box. This week, I took the rutabagas, beets (both peeled and cut into chunks), half the carrots (washed well and cut into 1/2 inch segments), and two of the green garlics (cut in half lengthwise and sliced up to where the leaves split off). All of that goes into an oven safe pot with a couple of tablespoons of vegetable oil, salt, and pepper and is tossed. Then I put about a pound and a half of stew beef on the top, drizzle on a bit more oil and a little more salt and pepper and put it in the oven at 350 (beef still on top). When the beef browns, I flip it, when it's browned on the other side I give the whole pot a good stir and then stir it every 15-20 minutes until it is done (vegetables are easy to pierce with a fork, roughly 1 1/2 hours total cooking time). Over the winter I've also used winter squash, potatoes, and parsnips. When I don't have green garlic I do half an onion and several cloves of garlic. The recipe is really flexible and I use it with whatever I have available.
GREEN BEAN and POTATO CURRY
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]
2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]
1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve.
Tuesday, October 18, 2011
RJ asked for SECONDS!!! Kale, Black-Eyed Pea & Lentil Soup
RJ has been entertaining a greens aversion lately, so imagine my surprise when he not only ate the soup, greens and all, but then after eating his lollipop treat, claimed that he was still hungry and asked for seconds (which I was happy to dole out!).
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped [I used leeks because I had them]
4 garlic cloves, minced
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water [I only used a pint - I meant to refill the measuring cup and put in the other pint but I got distracted and forgot, it was a bit more stew-like, which works better with the messy kids anyway]
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice [I used 6 small fresh tomatoes chopped up because I had them]
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. [I used pre-cooked Full Circle brand italian chicken sausage, so I just sliced it and tossed it in where it said to below - I didn't have to brown it because it was cooked already] De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco. [I forgot to add the heat for my bowl, but it was good without it it too]
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped [I used leeks because I had them]
4 garlic cloves, minced
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water [I only used a pint - I meant to refill the measuring cup and put in the other pint but I got distracted and forgot, it was a bit more stew-like, which works better with the messy kids anyway]
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice [I used 6 small fresh tomatoes chopped up because I had them]
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. [I used pre-cooked Full Circle brand italian chicken sausage, so I just sliced it and tossed it in where it said to below - I didn't have to brown it because it was cooked already] De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco. [I forgot to add the heat for my bowl, but it was good without it it too]
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Saturday, October 15, 2011
October 15-20
In the box:
Gala apples
Beets - R
Red Russian kale - T
Green beans
Leeks - T
Lettuce - Su
Chard - R
Sweet peppers & Hot Peppers
Summer squash - M
Dry-farmed tomatoes
Beets - R
Red Russian kale - T
Green beans
Leeks - T
Lettuce - Su
Chard - R
Sweet peppers & Hot Peppers
Summer squash - M
Dry-farmed tomatoes
In the house:
Basil - Su
Napa cabbage - W
Hot peppers (Hungarian yellow/red; Padrons) - Su, W
Yellow Finn potatoes - T
Sweet peppers - Su
Summer squash - M
Dry-farmed tomatoes - Su, M, T
Menu:
Sunday: Fresh tomato pizza with salad
Monday: Squash Spaghetti, make bread
Tuesday: Black Eyed Pea and Lentil Soup
Wednesday: Cabbage and chicken burritos
Thursday: Roasted Red Pepper Chili with Green Beans
Co-op: Pumpkin Zucchini Bread (Snack), Beet & Chard Waffles with Apples and smoothies.
Other cooking tasks: Throw leftover veggies in stock pot to make veggie broth, skin and puree the rest of the tomatoes to can, roast all peppers and freeze leftovers.
Groceries:
Italian Sausage
mozzarella
tortillas
nutritional yeast
organic black eyed peas (if they have them)
Recipes:
http://southernfood.about.com/od/summersquash/r/Summer-Squash-Pasta-Recipe.htm
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping!
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped
4 garlic cloves, minced (or equivalent in green garlic)
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco.
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Janet’s Sautéed Cabbage Burritos
from member Portia Halbert, who says, “I was reading your cabbage section [from the last newsletter] and thought I'd send along the recipe I use for almost all of the cabbage I get from you. It's from ‘The Farm Vegetarian Cookbook.’ I know this recipe by heart, and it can be made in about 15 minutes; it's always surprising how good cabbage can be.”
1 onion chopped
4 tbsp. oil
One head of cabbage cut into eighths, then sliced crosswise
2 tbsp. soy sauce or Braggs [a kind of soy sauce]
½ tsp. vinegar (I use white wine vinegar, but any other vinegar will work)
2 tbsp. nutritional yeast
1-2 tbs. Sriracha depending on how spicy you like it - this is my addition and I think it's essential. [Sriracha is a Thai hot sauce made from chile peppers, vinegar, garlic, sugar and salt. I had to look it up because I hadn’t heard of it before! - Debbie]
2 cloves of garlic or 1 tsp. garlic salt
salt and pepper to taste
2 tbsp. additional oil (optional)
In large pot, sauté onion in oil until transparent. Add remaining ingredients and cook until cabbage is soft and golden. Wrap in warm tortilla and enjoy.
Debbie’s Ground Beef and Roasted Farm Peppers Chili
Onion, chopped (medium sized, or half a big one)
Ground beef (I used a 1lb. pkg. of my Morris Grassfed Beef)
Salt
Garlic, minced or crushed (as much as you like!)
Some ground cumin
Some ground red chili pepper
Half a dozen or more peeled farm tomatoes, chopped [dont’ know how to peel a tomato? See end of recipe]
A can of cooked pinto beans (or cook your own)
A bunch of chopped up roasted peppers [see above for how to roast them, if you’re jumping to this recipe from the database]
A generous handful of chopped fresh cilantro (optional)
Pat ground beef dry, break apart with your hands a bit, sprinkle with salt and set aside. In a large heavy skillet over medium heat, sauté onion in some olive oil, until starting to brown. Crumble ground beef over this and cook, stirring occasionally, until beef is also starting to brown (this way you kinda continue to caramelize the onions while the beef is cooking). Add garlic, stir and cook another minute or so. Sprinkle on some cumin (maybe ¼ tsp), and chili powder (less if you just want that ‘chili’ flavor, more if you like more heat). Add chopped peeled tomatoes and any accumulated juice and cook awhile (covered, if you like) until the tomatoes start to disintegrate. Add the can of pinto beans, bean liquor and all (i.e. the liquid in the can). Add the chopped roasted peppers. Cook and stir until heated through and bubbling. Turn off the heat and add the optional chopped cilantro at this point. Serve with a bunch of corn tortilla chips, which can be used to scoop and eat the chili with! This also would freeze well for later use.
Napa cabbage - W
Hot peppers (Hungarian yellow/red; Padrons) - Su, W
Yellow Finn potatoes - T
Sweet peppers - Su
Summer squash - M
Dry-farmed tomatoes - Su, M, T
Menu:
Sunday: Fresh tomato pizza with salad
Monday: Squash Spaghetti, make bread
Tuesday: Black Eyed Pea and Lentil Soup
Wednesday: Cabbage and chicken burritos
Thursday: Roasted Red Pepper Chili with Green Beans
Co-op: Pumpkin Zucchini Bread (Snack), Beet & Chard Waffles with Apples and smoothies.
Other cooking tasks: Throw leftover veggies in stock pot to make veggie broth, skin and puree the rest of the tomatoes to can, roast all peppers and freeze leftovers.
Groceries:
Italian Sausage
mozzarella
tortillas
nutritional yeast
organic black eyed peas (if they have them)
Recipes:
http://southernfood.about.com/od/summersquash/r/Summer-Squash-Pasta-Recipe.htm
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping!
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped
4 garlic cloves, minced (or equivalent in green garlic)
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco.
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Janet’s Sautéed Cabbage Burritos
from member Portia Halbert, who says, “I was reading your cabbage section [from the last newsletter] and thought I'd send along the recipe I use for almost all of the cabbage I get from you. It's from ‘The Farm Vegetarian Cookbook.’ I know this recipe by heart, and it can be made in about 15 minutes; it's always surprising how good cabbage can be.”
1 onion chopped
4 tbsp. oil
One head of cabbage cut into eighths, then sliced crosswise
2 tbsp. soy sauce or Braggs [a kind of soy sauce]
½ tsp. vinegar (I use white wine vinegar, but any other vinegar will work)
2 tbsp. nutritional yeast
1-2 tbs. Sriracha depending on how spicy you like it - this is my addition and I think it's essential. [Sriracha is a Thai hot sauce made from chile peppers, vinegar, garlic, sugar and salt. I had to look it up because I hadn’t heard of it before! - Debbie]
2 cloves of garlic or 1 tsp. garlic salt
salt and pepper to taste
2 tbsp. additional oil (optional)
In large pot, sauté onion in oil until transparent. Add remaining ingredients and cook until cabbage is soft and golden. Wrap in warm tortilla and enjoy.
Debbie’s Ground Beef and Roasted Farm Peppers Chili
Onion, chopped (medium sized, or half a big one)
Ground beef (I used a 1lb. pkg. of my Morris Grassfed Beef)
Salt
Garlic, minced or crushed (as much as you like!)
Some ground cumin
Some ground red chili pepper
Half a dozen or more peeled farm tomatoes, chopped [dont’ know how to peel a tomato? See end of recipe]
A can of cooked pinto beans (or cook your own)
A bunch of chopped up roasted peppers [see above for how to roast them, if you’re jumping to this recipe from the database]
A generous handful of chopped fresh cilantro (optional)
Pat ground beef dry, break apart with your hands a bit, sprinkle with salt and set aside. In a large heavy skillet over medium heat, sauté onion in some olive oil, until starting to brown. Crumble ground beef over this and cook, stirring occasionally, until beef is also starting to brown (this way you kinda continue to caramelize the onions while the beef is cooking). Add garlic, stir and cook another minute or so. Sprinkle on some cumin (maybe ¼ tsp), and chili powder (less if you just want that ‘chili’ flavor, more if you like more heat). Add chopped peeled tomatoes and any accumulated juice and cook awhile (covered, if you like) until the tomatoes start to disintegrate. Add the can of pinto beans, bean liquor and all (i.e. the liquid in the can). Add the chopped roasted peppers. Cook and stir until heated through and bubbling. Turn off the heat and add the optional chopped cilantro at this point. Serve with a bunch of corn tortilla chips, which can be used to scoop and eat the chili with! This also would freeze well for later use.
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