Chocolate Chip Crunchewy Cookies

These cookies are the best!  Seriously.  Make them and you will see.  Erica called me after picking up the CSA today and told me that Chris had asked her to get this recipe from me.  I made a batch of these a while back and brought them some.  They must have made quite the impression because that was probably a year ago : )  These would be great to add to your holiday cookie cannon...I guarantee everyone will love them and you will be the only one who makes em!

Chocolate Chip Crunchewy Cookies

Ingredients

•  3/4 cup shortening, butter flavor vegetable
• 1-1/2 cups C&H Pure Cane Golden Brown Sugar
• 2 tbsp.milk
• 3/4 cup peanut butter, creamy style (reduced- fat OK)
• 1 tsp.vanilla
• 1 egg
• 1-1/2 cups all-purpose flour
• 1 tsp. salt (I’d reduce this to at least 3/4 tsp.)
• 3/4 tsp.baking soda
• 1-1/2 cups oats, old-fashioned rolled (I’d reduce this to 1 cup)
• 1/2 cup Rice Krispies cereal
• 1 cup Cap`n Crunch cereal
• 1 (12 oz.) pkg. mini chocolate chips, mini (I’d reduce it to 1 cup)
• 1/2 cup toffee bits
  
  

  Preperation

1. Preheat oven to 375°F. Butter cookie sheets or spray with nonstick cooking spray.
2. In bowl of electric mixer, combine first six ingredients and beat on medium speed until creamy.
3. Add flour, salt, and baking soda and combine. Add oats, Rice Krispies, and Cap’n Crunch and mix.
4. Stir in chocolate chips and toffee bits by hand.
5. Drop batter by spoonfuls onto prepared cookie sheets. Using a spoon, slightly flatten the tops of the cookies.
6. Bake 8 to 10 minutes. Cool on the sheets for two minutes; then cool completely on cooling rack.
   

Curried Squash and Sweet Potato Soup

My friend and fellow CSA participant Laura gave me this recipe.  We also work together in the restaurant, and I have seen her sipping this concoction out of a water bottle a few times during hectic nights serving the masses.  So it is good cold as well as hot :)  It is also ridiculously easy to make.  The original recipe is from What's Cooking America's website.  It calls for all butternut squash, but I used a mix of that and sweet potatoes.  I also added a pear into the pound of apples the recipe calls for, which added to the soup's silky texture.  But it is still delicious with just apples.  I enjoyed it plain, but I think that it could benefit from a crunchy garnish of some sort.  Perhaps some crumbled bacon, or toasted and/or candied nuts of some kind.

Ingredients:

3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or Chicken Stock
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste

Preparation:

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add sliced squash, vegetable or chicken broth, water, and chopped apples. Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and let cool at least 15 to 20 minutes.
Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper to taste.
NOTE: At this point, soup may be refrigerated until ready to serve.
To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
Makes 6 servings.

Creamy Broccoli, Cauliflower, and Cheddar Soup

Gotta love this classic!  I just sort of winged this one.  It's quite easy and straight forward.  And so delicious with some saltine crackers or crusty bread for dipping!  Enjoy!

Ingredients:

6 cups of chicken broth
1 onion, chopped
2 lbs total of broccoli and cauliflower, chopped into small florets
3 cloves of garlic, chopped
Salt and pepper, to taste
1/2 cup all purpose flour

3/4  cup milk

2 cups shredded Cheddar cheese
Chopped scallions for garnish

Directions:

In a large pot, combine chicken broth, onion, garlic, cauliflower and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Add salt and pepper to taste.
In a bowl, combine flour and milk. Whisk until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Blend with an immersion blender, or in batches in a blender with the vent open but covered by a kitchen towel, until smooth. Stir in Cheddar cheese until completely melted.  Garnish with chopped scallions.
Enjoy!

Spicy Sausage, Potato & Kale Soup

It's soup season in my house.  I love to have a variety of options to pull from my chest freezer, so this recipe is the first of three I am making this weekend.  I usually make veggie soups so the fact that this recipe calls for sausage brought a nice and hearty element to the soup.  If you wanted to keep it vegetarian you could always substitute veggie stock for the chicken stock and a hearty variety of mushroom like Oyster or Hen of the Woods for the sausage. 

I opted to keep the meat.  I was not sorry.  I made just a few small alterations from the original recipe which I found on www.thecandidapetite.com.  Hope you enjoy!

Ingredients:

• 1 pound spicy italian sausage (I used chicken but pork is good too)
• 2 tablespoons butter or olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly cracked black pepper, plus more to taste
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 large bunch of kale, washed, stemmed, and choppe
• 1/4 teaspoon freshly grated nutmeg
• 4 medium or 2 large russet baking potatoes, sliced
• 12 cups of chicken stock
• 3/4 cup heavy cream

Preparation:

1. Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.

2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.

3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side. Enjoy!

Thai Coconut Curry with Chicken and Bok Choy

Thai curries are one of my most favorite things in the world.  Seriously.  They are amazingly comforting and so full of flavor.  When I got Saturday's CSA and saw the baby bok choy I knew what I had to do.  I grabbed some mushrooms and bamboo shoots at the store and went along my merry-curry-making way.  The recipe I used as a base is from the book Thai Cooking Made Easy.  This is a must have book for Thai food enthusiasts.  It is concise and straight forward and has a variety of delicious recipes to choose from!  And its very affordable : ) 

Ingredients

1 lb boneless chicken breast cut into 1/4 slices
2 T. oil
1 small can of curry paste (I used panang, mae ploy brand is best)
2 cans of good quality coconut milk (do not get lite or skimp on the quality here.  Rich milk means a rich curry!)
4 T. fish sauce
2 T palm sugar
Juice of one lime
1 bunch of baby bok choy, chopped in 1" pieces
1 small container of mushrooms
1 small can of bamboo shoots
Small handful of basil leaves

Preperation

Stir fry oil, curry paste, and 8 tablespoons of coconut milk until fragrant.  Add chicken, remaining coconut milk, fish sauce, palm sugar, and lime juice and bring to a soft boil.  Cook for 10 minutes.  Add mushrooms, bok choy, and bamboo shoots and cook 5 more minute.  Add basil leaves just before finish.  Serve over hot rice or noodles.  

Sweet Potatoes with Pecans, Apples, and Dried Cranberries

I thought it was time to add something sweet into the mix...with sweet potatoes of course!  We do have a lot of the in the CSA so I'm trying to give y'all lots of ideas of what to do with them!  I came across this recipe on Jesse Monds' website.  I adapted it a bit, and it turned out fantastically!  I love the textures of the delicious North Georgia apples and the burst of brightness from the cranberries.  The pecans are divine, especially since I used some from my in-laws in South Georgia!  I used coconut milk because I happen to really love it's flavor, but I think you could definitely use cream cheese if you wanted a more decadent treat!

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

- See more at: http://www.jessiemonds.com/recipe/sweet-potato-with-pecans-apples-and-dried-cranberries#sthash.O9PjZ4Ce.dpuf

Ingredients

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (or Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple, cored and diced

Cinnamon, as garnish

Preperation

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of olive oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours. Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.   Bring to room temperature then reheat in 350 oven until warm. 

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

- See more at: http://www.jessiemonds.com/recipe/sweet-potato-with-pecans-apples-and-dried-cranberries#sthash.O9PjZ4Ce.dpuf

Kale and Wild Rice Casserole

Another find on Pinterest from www.halfbakedharvest.com.  This would be a great addition to the Thanksgiving table this year.  Hearty and satisfying, this one will definitely remain in our rotation!  You could also use other winter greens such as chard, collards, or mustard greens instead of kale making this a versatile keeper!

Ingredients

• 2 large bunches of Kale, leaves torn
• 1 pound cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme, chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons flour
• 1 cup milk (I used 2%)
• 1 cup chicken broth (or veggie broth)
• 1/4 cup heavy cream or canned coconut milk
• 4 cups cooked wild rice
• 1 1/2 cup gruyere cheese, shredded
• 2 tablespoons olive oil
• 2 large sweet onions, sliced into thin rings
• salt and pepper

Instructions

1. Grease a 2-3 quart casserole dish. Set aside.
2. Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the torn kale to the skillet and add 1 cup of water. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the kale is wilted. Once the kale is wilted and all of the water has been absorbed, remove the kale from the skillet and set aside.
3. Return the skillet to medium heat and add 2 tablespoons olive oil. When the skillet is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Now add the butter to the skillet and cook until the butter begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and nutmeg and cook for about 10 seconds. Now add the kale back to the skillet with the mushrooms, garlic and spices and toss well.
4. Sprinkle the flour over the kale and mushrooms and cook for 1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the cream and stir to combine. Remove from the heat and stir in the cooked wild rice. Pour the mixture into the prepared casserole dish.
5. Preheat the oven to 375 degrees F.
6. Now wipe the skillet and add the olive oil, cook over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Continue to cook until the onions are golden brown, about 20 minutes.
7. Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!

Healthy Chipotle Chicken Sweet Potato Skins

This recipe is fantastic!  Pinterest led me to www.halfbakedharvest.com, a site full of delicious and nutritious dishes.  These immediately caught my eye, as they not only used the abundant CSA sweet potatoes, but also the beautiful spinach from this week!  Chipotle and sweet potatoes are a favorite combination of mine.  And who doesn't love potato skins! 

You could even use a rotisserie chicken from the grocery store if you wanted to make it even easier!  And the scooped out sweet potato could be used in the ravioli or any number of the other recipes I've posted as of late!

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 6 as a side, 3 as a main

 Ingredients

• 3 medium sweet potatoes
• 3/4 pound (about 2 small) boneless skinless chicken breast
   
• 1/4 cups olive oil
• 2 tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 2 (half a 10oz bag) cups spinach
• 5 ounces sharp white cheddar cheese, grated
• chopped cilantro, for garnish
• greek yogurt, for serving

Preperation

1. Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
4. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

Butternut Squash Ravioli with Rosemary Oil

Another recipe from Fine Cooking!  This recipe yields ravioli bursting with nuanced fall flavors.  It is quite easy to make using the wonton wrappers.  Don't skip the rosemary oil...this brings the dish the delicate herbal lift it needs for balance to the hearty and savory nature of the squash filling.  You could also use sweet potatoes as a substitute for butternut or other winter squash.

Ingredients

• 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1-1/2 tsp. minced fresh rosemary
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano; more for serving
• 36 square or round wonton wrappers

Preperation

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2  tsp. of the rosemary; sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmigiano, and a few grinds pepper. Process, scraping the bowl as needed, until the mixture is mostly smooth.
While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt; bring to a simmer over medium-high heat.
With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack; repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.
Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat.
Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3  to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 300; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 4; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 33; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 20; Fiber (g): 2;

Pork, Sweet Potato & Apple Sauté

This recipe came to my from my Fine Cooking Newsletter.  I think it is not only delicious but perfectly espousing of autmnal flavors!  It certainly warmed me up from the night time chill :)  Add some sauteed kale and you have a complete and balanced CSA driven fall delight!!

Ingredients

• 1 medium sweet potato (about 11 oz.), unpeeled
• 1 medium yellow onion (about 6 oz.), peeled
• 1 Golden Delicious apple, unpeeled
• 1 small pork tenderloin (about 1 lb.)
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 3 Tbs. extra-virgin olive oil
• 1-inch piece fresh ginger, peeled and finely chopped or grated
• 4 Tbs. cider vinegar
• 2 Tbs. coarsely chopped fresh flat-leaf parsley 

Preperation

Cut the sweet potato, onion, and apple into 1/2-inch cubes or pieces and set each aside separately. Slice the pork into 12 to 14 medallions about 3/4- to 1-inch thick (don’t worry if they’re not all even). Season them with 1 tsp. salt and a little pepper and set aside.
Melt 1 Tbs. each of the butter and oil in a large straightsided skillet over medium heat. Add the sweet potato pieces in one layer and season with about 3/4 tsp. salt and a little pepper. Sauté them until they’re brown and crusty on most sides, about 10 minutes. (Don’t stir often; let them sit in the pan for 2 or 3 minutes on each side before flipping with a metal spatula.) Carefully add 3 Tbs. water to the pan, and, as it sizzles, cover the pan briefly (about 1 minute) to let the potato steam. Uncover, stir, and transfer to a bowl.
Turn the heat to medium high, heat another 1 Tbs. each butter and oil in the pan, and add the onion and apple. Season with 1/2 tsp. salt. Sauté, stirring occasionally, until the onion is soft and both the onion and apple are nicely browned around the edges (the bottom of the pan will be brown), 6 to 8 minutes. Stir in the ginger, sauté briefly, and pour 2 Tbs. cider vinegar and 2 Tbs. water into the pan. Remove the pan from the heat and stir to scrape up the browned bits. Transfer the contents of the pan to the bowl with the sweet potatoes.
Put the pan back over medium-high heat and add the remaining 1 Tbs. butter and 1 Tbs. oil. As soon as the butter sizzles loudly, add the pork medallions in one layer. Cook for 2 minutes (they’ll be lightly browned), turn over, and cook for another 2 minutes. Transfer the pork to a plate. Carefully pour in the remaining 2 Tbs. cider vinegar and 2 Tbs. water, remove the pan briefly from the heat, and scrape up the browned bits. Return the sweet potato mixture to the pan over the heat and stir until heated through. Put several pork slices in the middle of each of two or three warm plates. Fold the parsley, if using, into the sweet potato mixture and evenly mound it on top of the pork.

Apple Pomegranate Kale Salad with Lemon Vinaigrette

Came across this fabulous winter salad recipe on Pinterest (shocker).  It's delicious as is, but would be awesome with some grilled chicken or fish as well!  The original recipe can be found here on www.simplebites.net.  Enjoy!

Ingredients

• 2 tablespoons champagne vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 small shallot, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 1 pound lacinato kale, washed and dried
• 1 honeycrisp or similar apple, thinly sliced
• 1 cup pomegranate arils
• 1/4 cup feta cheese
• 1 small shallot, thinly sliced

Instructions

1. In a medium bowl or cup, whisk together the champagne vinegar, lemon juice, honey, shallot, salt, and pepper. Slowly drizzle the olive oil into the mixture while whisking to emulsify. Set aside.
2. Remove the rib of each piece of kale. Cut the kale into thin strips, 1/4″ wide. Using your hands, squeeze the strips tightly to bruise. Pour the dressing over the kale and toss to coat. Allow to sit for at least 10 minutes before topping.
3. When the kale has marinated, add in the apple slices, pomegranate arils, feta, and shallot. Toss to combine and serve immediately.

Sweet Potato or Squash Naan Pizza with Gruyere and Herbs

Since I'm on a naan pizza kick I thought I'd share this recipe with y'all as well.  The original recipe called for pumpkin, but I actually used sweet potatoes and it worked fantastically!  I swap squash for sweet potatoes and vice versa quite regularly, depending on what I have on hand or what comes in the CSA!  Enjoy a twist on pizza night!

Ingredients

for the pizza:

4 pieces Naan
1 tablespoon olive oil
1/2 pound ground chicken sausage
1 cup mozzarella cheese, shredded

 for the potato or squash sauce:

1 large shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
1 cup chicken stock (+more if needed)
1 cup potato or squash puree
3 or 4 sage leaves, chopped
1 tablespoon rosemary, chopped (+more for a garnish)
1 tablespoon thyme, chopped
1 egg
1/2 cup Gruyere cheese, shredded
1/2 cup cream

Directions:

for the pizza:

Preheat oven to 400 degrees. Spray baking sheets with non-stick cooking spray. Place two pieces of Naan on each baking sheet. Preheat a medium skillet to medium-high heat. Add olive oil to skillet, and then chicken sausage. Saute for a couple of minutes or until golden brown. Remove from heat and set aside.
Pour 1/4 cup of the pumpkin sauce on each Naan piece leaving a border. You will have leftover sauce so maybe use it as a sauce in pasta. Top each piece of Naan with chicken sausage. Next, top 1/4 cup of the mozzarella cheese on top. Place in oven and bake for about 15 to 20 minutes or until golden brown. Remove from oven and let the pizzas cool slightly. Garnish with fresh rosemary. Cut and serve!

for the potato or squash sauce:

In a medium bowl, combine puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of s&p. Stir to combine. In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little s&p. Cook and stir for a few minutes until the shallots have softened. Add the pumpkin mixture. Stir and then gradually whisk in the chicken stock. Add more if the sauce is to thick. Once the sauce has cooked for a couple of minutes and is at the desired consistency.

Kale and Curried Apple Naan Pizza

I love pizza!  All kinds...but I really enjoy the outside -of-the-box combinations.  So when I came across this two recipe I knew I was going to share it!  I was feeling extra kitchen-tastic so I made my own naan as the first recipe includes, but you can definitely use store bought.

This pizza has a few specialty ingredients which were easy for me to find at the Dekalb Farmer's Market. 

Kale and Curried Apple Naan Pizza

click here for original recipe at www.alteditions.com

 Ingredients

For the Naan Dough

• 2 cups, plus more for rolling, all-purpose flour
• ¾ teaspoon baking powder
• Pinch baking soda
• ¼ teaspoon salt
• ½ cup warm milk
• ½ cup plain yogurt
• 1 teaspoon sugar

For the Caramelized Onion Chutney

• 1 tablespoon ghee
• 1 tablespoon canola oil
• 1 tablespoon panch puran spice mix
• 4 medium yellow onions, thinly sliced
• 1 tablespoon dark brown sugar
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red chile powder
• ½ teaspoon tamarind paste
• Salt

For the Toppings

• 2 tablespoons extra virgin olive oil
• 1 small bunch kale, stemmed and torn into pieces
• 2 tablespoons sambar masala
• Freshly ground black pepper
• 2 Granny Smith apples, cored and thinly sliced
• ½ cup finely shredded paneer
• ½ cup mozzarella cheese, finely shredded
• Salt

Method

For the Naan Dough

Sift the flour, baking powder, baking soda, and salt into a large bowl, then sift the mixture again. Make a well in the center of the flour and add the milk, yogurt, and sugar. Slowly combine with your hands to form a soft dough. Cover with a damp cloth and let rest for 2 hours at room temperature. (Or divide into 4 portions, wrap tightly, and refrigerate for up to 1 day. Let come to room temperature before rolling out.)

For the Caramelized Onion Chutney

Heat the ghee and oil in a medium sauté pan over medium heat. Add the panch puran, and when it starts to sputter and become fragrant, reduce the heat and add the sliced onions, brown sugar, ginger, chili powder, tamarind paste, and a pinch of salt. Cook, stirring often, until the onions are caramelized, 20 to 30 minutes. As the onions become increasingly caramelized, progressively turn down the heat to ensure that they don’t burn. When they are a rich golden brown, transfer to a bowl.

For the Toppings

Heat 1 tablespoon of the olive oil in a medium skillet or wok over medium heat. Add the kale pieces, 1 tablespoon of the sambar powder, and a pinch each of salt and pepper. Sauté until the kale is wilted, about 5 minutes. Transfer to a medium bowl.

Heat the remaining 1 tablespoon oil in the skillet or wok and add the apples. Add the remaining 1 tablespoon sambar powder, season with salt and pepper, and toss until the apples are coated with the spices. Sauté for 6 to 7 minutes, until softened. Remove from the heat.

Preheat the oven to 500°F. Lightly oil a 13 x 18-inch baking sheet or large pizza pan.
Divide the naan dough into 4 equal portions. On a lightly floured surface, roll out one portion with a rolling pin to a 6-inch circle and transfer to the prepared baking sheet or pizza pan. Or use your lightly floured fingers to gently shape the dough into a circle directly on the pan.

Repeat to make 3 more rounds.
Bake the crusts for 5 minutes. Remove from the oven and reduce the temperature to 450°F.
Spread one-fourth of the caramelized onions evenly on top of each baked crust. Top with one-fourth

Sprinkle one-fourth each of the paneer and mozzarella on top.

Return to the oven and bake for 15 minutes, until the crusts are golden brown, the toppings are heated through, and the mozzarella is beginning to brown.

Kale Pesto

This is a tasty way to utilize kale and other hearty greens.  Not only can you use it right away, but you can also freeze the pesto in an ice cube tray and store the cubes in a ziplock in the freezer for future use!  Just thaw out a few cubes and away you go!  You can use this pesto anywhere you would use a regular basil pesto!

Ingredients

-1/2 cup of nuts (any kind will do!  Experiment!)
-3 cloves of garlic
-2 cups packed kale leaves (remove tough stems)
-1/2 C olive oil, plus more to desired consistency
- Salt and Pepper to taste
-1/2 C hard grating cheese (optional)


Combine everything in a food processor, pulse a few times, scrape down sides, process until its reached your desired consistency.

Thai Chicken Salad

I will be honest...I have not yet made this recipe (planning on doing so tomorrow).  But I feel confident that it is going to be delicious and wanted to share it with y'all now!  The ingredients sound refreshing and vibrant, like that of a traditional Thai papaya salad.  I came across the original recipe  on Pinterest (imagine that).  I think this will be a great use for Owl Pine Farm's delicious bok choy (Hopefully I'll be able to come up with a recipe for Owl Pine Farm broccoli slaw as well)!!

Ingredients:

For salad

• 1 bag of broccoli slaw about (2 or 3 cups)
• 1 cup sliced papaya
• 1 cup sliced cucumber
• 2 cups baby boy choy, chopped in small pieces (2 small bok choy)
• 1 red chili pepper, diced
• 4 cooked chicken breasts, shredded or cut in small pieces
• 1/4 cup chopped mint
• 1/2 cup peanuts or slivered almonds

For dressing

• juice from 2 limes
• 2 tbsp olive oil
• 2 tbsp low sodium soy sauce
• 1 tbsp honey
• 2 tbsp peanut butter
• 1 tsp fish sauce
• a pinch of red pepper flakes

Instructions:

1. Add all salad ingredients to a large bowl and toss.
2. In a smaller bowl mix all dressing ingredients together. Pour over salad and toss well.

Cannellini and Kale Soup

My mom brought this recipe down with her from Michigan.  The original is from Martha Stewart Living.  I love soup so I made a double batch with stocking the freezer in mind. 

The original recipe called for water but I made the soup with homemade chicken stock.  If you wanted to keep it vegetarian, veggie stock would work as well.  I also used canned beans as opposed to dried beans due to time constraints.  Assume 1/2 cup dried beans equals 1 15.5 oz. can of beans.  Therefore, you will use 4 cans for a single batch.   It may seem like a lot, but that amount of beans is essential to the soup having the creamy luxurious texture.  Its definitely more cost effective to use dried beans...you just have to plan a little bit better than I did!

I also swapped in some turkey bacon for the fried garlic in the original recipe.  I had some on hand and bacon is always a good idea, even if it is turkey bacon.  I think the soup definitely needs some sort of crunchy element to it, whether its bacon crumbles, croutons, or fried garlic :)

Needless to say, I thought it turned out deliciously.  And it's a great way to get a creamy texture without any dairy!  Yay healthy fiber!

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 1 medium carrot, chopped
• Coarse salt and freshly ground pepper to taste
• 4 garlic cloves
• 1 tablespoon chopped fresh thyme
• Scant 1/4 teaspoon crushed red-pepper flakes
• 12 ounces cannellini beans (2 cups), picked through and soaked overnight (or 4 cans of beans)
• 6 cups chicken or vegetable stock
• 1 dried bay leaf
• 8 ounces kale, stems and center ribs removed, leaves sliced crosswise 1/2 inch thick 
• 6 slices turkey or regular bacon (optional)
• croutons (optional)

Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute. Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.  Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.  Season with additional salt and pepper, to taste.  Cook bacon or toast croutons, depending on your desired garnish.  Sprinkle garnish onto dished-out bowls of soup.  

Crabapple Pecan Bread

I must say I was a bit perplexed when I found crabapples in the bottom of my CSA bag last week.  I know that you can make jelly out of them, and I know that you can make your own pectin from them for making preserves (we will do this Erica!).  But I didn't have any other ideas of what to do with a crabapple!

So off to the internet I went.  And I was pleasantly surprised to find that you can use crabapples like you would any other tart apple!  Yay!  They are not so mysterious afterall! 

My mom is in town and I have been getting up at normal people time and drinking coffee with her while planning our days together.  I thought that we both would enjoy a yummy quickbread to accompany our coffee.  I found a nice recipe for crabapple bread on Idlewife's blog and went to work adjusting it to my taste.  I thought it definately could benefit from some delicious streusel topping and pecans.  I was not wrong. 

 

Ingredients

For the bread:

1/2 cup butter, room temp

1 cup sugar

2 eggs

2 tblsp milk

1/2 teaspoon lemon juice

2 cup flour

1/2 tsp salt

1 tsp baking soda

2 cup roughly chopped crabapple (leave the skins on, but remove the core and seeds)

1/2 cup chopped pecans

 

For the streusel topping:

1/4 cup sugar
1/6 cup flour
1/8 cup butter, cubed
3/4 teaspoons ground cinnamon

Procedure

Cream the butter and sugar. Add eggs, milk, and lemon juice. Mix flour, salt, and baking soda together. Add to butter mixture. Stir in the crabapple and pecans until combined.

 

For the streusel, mix together sugar, flour, cinnamon, and butter with a fork until it resembles clumpy sand.  Sprinkle topping liberally over bread

Grease a large loaf pan. Add batter and bake at 350 for 45-60 minutes or until a toothpick inserted in the middle comes out clean (timing depends a lot on what size of pan you choose to use). Cool (if you can) then slice. 

Butternut Squash, Sweet Potato, Kale, and Black Bean Quesadilla

This recipe turned out quite hearty and tasty!  I have always been a fan of quesadillas and most always have the ingredients on hand to whip one up in a snap.  This one was no exception!  The original recipe, which I found on Cookie Monster Cooking, called for just sweet potatoes.  But I had some butternut squash on hand so I added that into the mix.  I also added in some cilantro and a squeeze of lime to the quesadillas as I was assembling them, which added a nice lift to the hearty ingredients.  I ate some of the filling alongside a grilled chicken breast, which as delicious as well!

 Ingredients

2 medium sweet potatoes, sliced ½ inch thick
1 small butternut squash, peeled, seeded, and sliced 1/2 inch thick
¾ teaspoon salt, divided, plus more to taste
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon oregano
2 chipotle peppers in adobo sauce, minced
½ tablespoon olive oil
1 bunch of kale, stemmed and chopped
5 green onions, thinly sliced
1 can black beans, drained and rinsed
1/2 cup cilantro
1 lime, cut into wedges
8 to 10 large flour tortillas
2 to 2 ½ cups freshly grated cheddar cheese

Procedure

Add the sliced potatoes and squash to a large saucepan and add enough water to cover the potatoes. Add ½ teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes and squash are tender. Drain and then add to a large bowl. Use a potato masher to mash the potatoes and squash. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.

In a medium skillet, heat the olive oil over medium heat. When hot, add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.  At this point, taste your mashed mixture and add more salt if necessary.

Place the tortillas on a work surface. Use a spatula to smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of the cheese (or to taste).  Squeeze one lime wedge over the cheese and sprinkle with cilantro.  Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.

Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with sour cream and/or salsa (I used just a little sour cream so you could still taste the nuances of the quesadilla.  The salsa kind of overpowered it).

Spiced Moroccan Chicken Wrap

I stumbled upon this recipe on one of my late night Pinterest runs.  I made a few changes to the original recipe, which can be found at thecozyapron.com.  I'm a big fan of Middle Eastern and North African flavors and was very excited to find a recipe that had so many delicious things going for it:  hummus, eggplant, and spiced grilled chicken.  When I saw the eggplant in my CSA bag I knew that this was a must do...quickly!

Ingredients

2 skinless & boneless chicken breasts, cut into bite-size chunks
• Olive oil
• Salt
• Black pepper
2 cloves garlic pressed through garlic press
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon turmeric
• Pinch cayenne pepper
4 wooden skewers
• Eggplant, Tomato & Onion Chutney (recipe below)
• Spicy Hummus Spread(recipe below)
4 pieces Middle Eastern flatbread, or pita

Preparation:

-Place the chunks of chicken into a bowl, and add about 1-2 tablespoons of the olive oil; next, add a couple of pinches of salt and black pepper, and the rest of the ingredients through the pinch of cayenne pepper; toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.
-While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).
-Next, prepare the Spicy Hummus Spread (recipe below).
-Grill the chicken skewers on a grill pan or outdoor grill for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.
-To assemble to sandwich wraps, spread a generous amount of the Spicy Hummus Spread over each of the 4 pieces of flatbread; next, slide the chicken pieces off of the skewer in a row in the center of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flatbread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy. (I also added a healthy sprinkle of golden raisins and toasted pine nuts to the wrap.  It was a very good decision, adding both texture and concentrated bursts of flavor!)

Eggplant, Tomato & Onion Chutney 

Ingredients:
• Olive oil
1 small onion, quartered and sliced
• Salt
• Black pepper
2 small Japanese eggplants, or 1 very small “globe” eggplant, diced into small pieces (about 1 ½ cups worth)
3 Roma tomatoes, diced into small pieces
2 cloves garlic, pressed through garlic press
1 tablespoon fresh chopped mint
½ teaspoon lemon juice (I used sherry vinegar here)

Preparation:
-Place a large, non-stick skillet over medium-high heat, and add in about 3 tablespoons of the olive oil; once the oil is hot, add in the sliced onions, plus a pinch of salt and pepper, and saute for about 5-6 minutes until a light, golden-brown.
-Next, add in the diced eggplant, plus a pinch of salt, and saute it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender (add more olive oil if the mixture seems dry).
-Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and saute the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
-Finally, add in the garlic, and saute for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, plus another drizzle of olive oil to make it glossy and rich, and check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.

Spicy Hummus Spread 

 Ingredients:
 1 (15 oz) can garbanzo beans, drained (reserve juice)
1 clove of garlic
1 ½ tablespoons of lemon juice
½ teaspoon lemon zest
¼ teaspoon plus a pinch salt
¼ teaspoon ground cumin
¼ teaspoon paprika
Pinch cayenne pepper
¼ cup plus 1 tablespoon olive oil

Preparation:
-Place lemon juice and 1/4 C olive oil into the food processor.  Emulsify the liquids together until frothy. (This is the step that results in creamy and fluffy hummus like you get at a restaurant.)  Add the garlic, lemon zest, remaining olive oil and spices along with a small portion of the chickpeas to the food processor.  Continue to blend ingredients constantly, adding the remaining chickpeas to the bowl in small amounts.  Once all ingredients are blended, add juice from the chickpeas in a slow stream until desired consistency is reached.

Spicy Garlic Eggplant

I was so happy to see eggplant when I looked into my CSA bag yesterday!  I've been having a craving for Asian food and have been waiting to try a recipe that I copied from The Breath of a Wok by Grace Young and Alan Richardson.  I have always loved looking at cookbooks in the offices of the chefs I have worked for over the years. 

This recipe is pretty straight forward and a little bit healthier than many stir-fried eggplant recipes.  Most recipes call for one or more cups of oil.  But by steaming the eggplant before you stir fry it, you reduce the amount of oil needed and keep the rich flavor.  I ate mine warm, with farro (my favorite rice-substitute).  But you can also serve this room temp or chilled.  

My first delivery of eggplant!  Yay!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 medium Asian eggplants (approx 1.5 lbs)
1/4 C soy sauce
2 T Chinkiang or balsamic vinegar (I used balsamic)
2 T Shao Hsing rice wine or dry sherry (I used sherry)
1 T sugar
1 t salt
1 t red pepper flakes
3 T vegetable oil
1/4 C minced garlic
1/4 C minced ginger
1 t sesame oil
1/4 C finely minced scallions

Preparation

Cut the eggplants into 2-inch sections, then halve each section lengthwise.  Cut each half lengthwise into thirds to make sticks.  In a small bowl combine the soy sauce, vinegar, rice wine (or sherry), sugar, salt, and pepper flakes.  Set aside.

Add water to a 3/4 inch level in a saucepan fitted with a steam basket.  Cover and steam on high heat for 5 to 8 minutes, or until eggplant is tender when pierced by a knife.  Make sure not to let the water evaporate.  Replenish if necessary.

Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl in the vegetable oil, add the garlic and ginger, and stir-fry 10 seconds.  Add the eggplant and stir-fry 20 seconds.  Stir the sauce, swirl it into the wok, and stir-fry until the eggplant is heated through, about 1 minute.  Drizzle on the sesame oil and scallions.

 

Butternut Squash Risotto

I found this recipe in the January 2012 issue of Better Homes and Gardens.  I actually used farro when I made it, as a lower-carb alternative.  Farro is one of my favorite whole grains, and I use it a lot as a rice alternative.  I also added some rough-chopped toasted pecans for texture.  It turned out hearty and delicious-a perfect fall dish!

(click here for link to printable recipe)

 

 

 

 

 Ingredients

 5 cups low-sodium vegetable or chicken broth
1 tablespoon olive oil
1 medium onion, finely diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup pureed butternut squash *
2 tablespoons chopped fresh sage
1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Preperation

Heat the broth in a pan on the stove until it is hot but not boiling. Reduce the heat to low and cover to keep warm.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened but not browned, 6 to 8 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and simmer until it is absorbed, stirring constantly, about 2 minutes.

Add 1/2 cup of the hot broth and simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Serve immediately, garnished with the reserved cheese.

Makes 4 servings
Serving size 1 1/2 cups

 *To Make Butternut Squash Puree

Wash and halve lengthwise a 1 1/2-pound butternut squash. Remove seeds. Place, cut sides down, in a baking dish with 2 tablespoons water. Microwave, covered with vented plastic wrap, on 100% power (high) for 7 to 10 minutes or until tender, rearranging once. Let stand, covered, for 5 minutes. Scoop flesh out of skins and mash until smooth. Measure 1 1/3 cups. Reserve remaining squash for another use.

Per Serving: Calories 440; Total Fat 9g (Sat Fat 3g; Mono Fat 4.2g; Poly Fat 0.9g); Protein 17g; Carb 70g; Fiber 5g; Cholesterol 10mg; Sodium 550mg