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

Bacon Wrapped Stuffed Figs with Balsamic Glaze

The following recipe is a hybrid of two recipes I found on the internet.  These delicious little figs could also be done on the grill!

Figs waiting to go into the oven.

 INGREDIENTS

-Figs (as many as you desire)
-Bacon (figure 2 figs per slice)
-Fresh Rosemary sprigs (roughly 1 sprig per 4 figs)
-Honey (or agave nectar)
-Salt and Pepper

For Glaze:

-1 C Balsamic Vineger
-1/2 C sugar

 PREPERATION

Heat an oven to 400 degrees.

Combine balsamic and sugar in a small saucepan and reduce until it coats the back of a spoon. 

Cut figs into quarters leaving quarters connected at the bottom. Dip a twig of rosemary in honey, coating thoroughly.  Place the honey-dipped rosemary in the center of the fig, wrap fig with bacon, and lightly brush the bacon-wrapped fig with honey.  Season figs with salt and pepper.  Place figs on a parchment-lined cookie sheet seam-side down.  Bake at 400 for about 15-20 minutes or until bacon is golden and cripsy.  Allow figs to cool slightly.  Remove rosemary sprigs from figs. Drizzle them with glaze.