This week's veggies include: basil, tomatoes, Chinese eggplant, onions, red sweet peppers, acorn squash, apples, assorted spicy peppers, cherry tomatoes, and braising mix.Saturday, September 21, 2013
CSA Week 16 Sep 19, 2013
This week's veggies include: basil, tomatoes, Chinese eggplant, onions, red sweet peppers, acorn squash, apples, assorted spicy peppers, cherry tomatoes, and braising mix.
Tomatillo, Bean and Roasted Corn Salad (Cowboy Caviar)
Tomatillo, Bean and Roasted Corn Salad (or modified Cowboy Caviar)
Combine:
1 lb tomatillos, peeled and chopped (substitute tomatoes if you can't find tomatillos)
1 lg onion, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
2 jalapenos, chopped, for mild salad; use more and include ribs and seeds for spicy
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 bag frozen roasted corn (Trader Joe's is good), thawed or cut kernals off of 3-4 fresh cobs
3/4 c cilantro, chopped
Toss above with this dressing:
4 T olive oil
4 T lime juice
1 T sugar
1 T salt
1 t pepper
2 t cumin
Whisk together.
Serve on its own or with tortilla chips. It was really nice over a bed of arugula.
Combine:
1 lb tomatillos, peeled and chopped (substitute tomatoes if you can't find tomatillos)
1 lg onion, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
2 jalapenos, chopped, for mild salad; use more and include ribs and seeds for spicy
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 bag frozen roasted corn (Trader Joe's is good), thawed or cut kernals off of 3-4 fresh cobs
3/4 c cilantro, chopped
Toss above with this dressing:
4 T olive oil
4 T lime juice
1 T sugar
1 T salt
1 t pepper
2 t cumin
Whisk together.
Serve on its own or with tortilla chips. It was really nice over a bed of arugula.
Khamisa's Sudanese Eggplant Salad
Last year, my friend Khamisa and my students had a cooking exchange; she taught them how to make this salad and they taught her how to make pizza. It has quickly become a staple in our house and it makes for a great fall CSA recipe to use your peppers and eggplant. Khamisa's recipe uses a lot of garlic with delicious results! I have made it using only one head of garlic and it turned out fine but less piquant than the original.
Khamisa's Sudanese Eggplant Salad
3-4 eggplants, peeled and cut into large chunks
1 lg onion, chopped
2-3 red bell peppers, chopped
1 green bell pepper, chopped
3 T olive oil
2 small cans of tomato paste
2 heads of garlic, peeled; then chopped in food processor
2 T cumin
1/2 - 1 t cayenne pepper or peri peri (optional)
1 1/2 cups natural, creamy peanut butter
2 t salt
1 t pepper
Pre-heat oven to 425 degrees. Roast eggplant, onion, and bell peppers in the oven for 15 minutes; reduce heat to 350 and continue to cook for about 15 minutes or until eggplant can be mashed easily with a potato masher. Remove from heat and mash vegetables; set aside.
In a Dutch oven, cook garlic and tomato paste over medium heat, stirring frequently until tomato paste turns a deep red color. Add cumin and cayenne pepper (if using) and saute until fragrant, about a minute. Add eggplant mixture and continue to stir until well incorporated. Stir in peanut butter, salt, and pepper.
Serve with bread. I usually eat it with naan or tortillas because they are easy to find; more traditional, but less available in Nebraska groceries, are keesra or injeera.
Khamisa's Sudanese Eggplant Salad
3-4 eggplants, peeled and cut into large chunks
1 lg onion, chopped
2-3 red bell peppers, chopped
1 green bell pepper, chopped
3 T olive oil
2 small cans of tomato paste
2 heads of garlic, peeled; then chopped in food processor
2 T cumin
1/2 - 1 t cayenne pepper or peri peri (optional)
1 1/2 cups natural, creamy peanut butter
2 t salt
1 t pepper
Pre-heat oven to 425 degrees. Roast eggplant, onion, and bell peppers in the oven for 15 minutes; reduce heat to 350 and continue to cook for about 15 minutes or until eggplant can be mashed easily with a potato masher. Remove from heat and mash vegetables; set aside.
In a Dutch oven, cook garlic and tomato paste over medium heat, stirring frequently until tomato paste turns a deep red color. Add cumin and cayenne pepper (if using) and saute until fragrant, about a minute. Add eggplant mixture and continue to stir until well incorporated. Stir in peanut butter, salt, and pepper.
Serve with bread. I usually eat it with naan or tortillas because they are easy to find; more traditional, but less available in Nebraska groceries, are keesra or injeera.
Monday, September 16, 2013
Easy Majorcan Tumbet (Eggplant, Potatoes, and Green Pepper Casserole)
I had an abundant supply of green peppers, eggplant, and potatoes from my CSA, so I did a search for those ingredients and this dish popped up. I read that this tumbet tastes best with roasted meat such as lamb. We tried it and it was wonderful!
2 1/2 lbs eggplant, thinly sliced
kosher salt, about 1 T
3 green peppers, thinly sliced
3 lbs potatoes, thinly sliced
5 cloves garlic, chopped
1 lg onion chopped
1 jar spaghetti sauce with roasted garlic and onion
1 can Italian plum tomatoes or 4-5 fresh roma tomatoes chopped
1 c feta cheese
sprigs of thyme
20 basil leaves
cooking spray
salt and pepper
Sprinkle sliced eggplant with salt and set aside for 30 minutes or longer. Drain and wipe off moisture with a paper towel. Pre-heat oven to 400 degrees.
Cook onion and garlic in 1 T olive oil. Add jarred spaghetti sauce, tomatoes, thyme and basil and simmer for 30 minutes.
Toss eggplant, peppers, and potatoes with 2-3 T olive oil and spread on baking sheets. Roast until peppers start to darken and remove from oven (more authentically, you can pan fry all of these veggies in a large amount of oil).
Spray a 9x13 pan with cooking oil. Spread 1/2 c sauce on the bottom. Add a layer of eggplant with 1/2 c sauce spread on top. Sprinkle with 1/4 c feta cheese. Place layer of potatoes on top of cheese. Add 1/2 c sauce. Spread layer of peppers. Repeat layering until pan is full and end with sauce and feta.
Turn down oven heat to 350 degrees. Bake for 40 minutes.
2 1/2 lbs eggplant, thinly sliced
kosher salt, about 1 T
3 green peppers, thinly sliced
3 lbs potatoes, thinly sliced
5 cloves garlic, chopped
1 lg onion chopped
1 jar spaghetti sauce with roasted garlic and onion
1 can Italian plum tomatoes or 4-5 fresh roma tomatoes chopped
1 c feta cheese
sprigs of thyme
20 basil leaves
cooking spray
salt and pepper
Sprinkle sliced eggplant with salt and set aside for 30 minutes or longer. Drain and wipe off moisture with a paper towel. Pre-heat oven to 400 degrees.
Cook onion and garlic in 1 T olive oil. Add jarred spaghetti sauce, tomatoes, thyme and basil and simmer for 30 minutes.
Toss eggplant, peppers, and potatoes with 2-3 T olive oil and spread on baking sheets. Roast until peppers start to darken and remove from oven (more authentically, you can pan fry all of these veggies in a large amount of oil).
Spray a 9x13 pan with cooking oil. Spread 1/2 c sauce on the bottom. Add a layer of eggplant with 1/2 c sauce spread on top. Sprinkle with 1/4 c feta cheese. Place layer of potatoes on top of cheese. Add 1/2 c sauce. Spread layer of peppers. Repeat layering until pan is full and end with sauce and feta.
Turn down oven heat to 350 degrees. Bake for 40 minutes.
Leek, Chilipin, and Potato Soup
In my CSA last week, I was introduced to chilipin. It tastes somewhat like spinach and is a great addition to this soup if you can find some. We all voted this recipe a keeper.
3 pieces of bacon
1 T olive oil
3-4 leeks, chopped (remove & discard tough green ends)
1 onion, sliced
2 celery ribs, chopped
3-4 cloves garlic, chopped
1 bunch chilipin (optional)
2 jalapeno pepper, chopped
1 small cabbage, chopped
salt and pepper
1 1/2 lbs potatoes, sliced
10 C chicken broth/stock
2 C half and half (1 C cream & 1 C milk; if you're feeling decadent 2 C cream)
3 green onions, chopped
Cook bacon over medium low heat in a large Dutch oven. Remove bacon and set aside. Leave approximately 1 T of bacon grease in pot and add olive oil. Add leeks, onion, celery, and garlic and cook until onions are translucent and golden. Add chilipin, cabbage, and jalapeno and cook for about 1 minute. Season generously with salt and pepper. Add chicken broth and potatoes and bring to a boil. Turn heat down to simmer for at least an hour. Stir in dairy and chopped green onions. Sprinkle with reserved bacon.
Enjoy with some crusty bread.
3 pieces of bacon
1 T olive oil
3-4 leeks, chopped (remove & discard tough green ends)
1 onion, sliced
2 celery ribs, chopped
3-4 cloves garlic, chopped
1 bunch chilipin (optional)
2 jalapeno pepper, chopped
1 small cabbage, chopped
salt and pepper
1 1/2 lbs potatoes, sliced
10 C chicken broth/stock
2 C half and half (1 C cream & 1 C milk; if you're feeling decadent 2 C cream)
3 green onions, chopped
Cook bacon over medium low heat in a large Dutch oven. Remove bacon and set aside. Leave approximately 1 T of bacon grease in pot and add olive oil. Add leeks, onion, celery, and garlic and cook until onions are translucent and golden. Add chilipin, cabbage, and jalapeno and cook for about 1 minute. Season generously with salt and pepper. Add chicken broth and potatoes and bring to a boil. Turn heat down to simmer for at least an hour. Stir in dairy and chopped green onions. Sprinkle with reserved bacon.
Enjoy with some crusty bread.
Sunday, September 15, 2013
CSA Week 10, Aug 8, 2013
Veggies include: cucumbers, potatoes, nappa cabbage, onions, peppers, tomatoes, eggplant, dill, Sicilian celery, sweet corn, and okra.
CSA Veggies - Week 12 Aug 22, 2013
Week 12 Veggies include: tomatoes, peppers, green beans, bunching greens, cucumbers, hot peppers, eggplant, edamame, braising mix, fennel fronds, and beets.
CSA Veggies - Week 14 Sept 5, 2013
This week included: tomatillos, green onions, eggplant, tomatoes, collard greens, cilantro, cherry tomatoes, arugula, chipilin, lemon basil, little cabbages, and leeks
Wednesday, September 11, 2013
Lamb Shanks/Chops in the Crock Pot
I just made some Majorcan Eggplant and the recipe suggested that it would be tasty with lamb. I had two lamb shanks in the freezer, so I put them in the crock pot thinking that I could go to the store and get some more to add to it, but there were no lamb shanks anywhere! Apparently they are strictly a fall item. I added some lamb chops to the crock pot instead. My house smells so good. mmmm.
4 lamb shanks (or 2 lamb shanks and 3 lamb chops; or two lamb shanks and a 2.5 lb boneless leg roast)
2 lg onions cut into rings
10 cloves of garlic
1 lb sliced mushrooms
1-2 tsp or a couple of glugs of Worcestershire sauce
salt
Trader Joe's South African Smoked Pepper
1 tsp Smoked Paprika
4-5 smallish tomatoes, chopped
1/2 c double-strength beef broth
1/2 c red wine
1 T Herbes de Provence
1 bay leaf
Place the sliced onions on the bottom of the crock pot. Salt and pepper the lamb generously and place on top of the onions. Add the garlic, mushrooms and bay leaf. Sprinkle with Worcestershire sauce.
Mix the tomatoes, beef broth, wine, herbs, and smoked paprika in a small bowl. Add to the crock pot. Cook on low for 6-8 hours.
Serve with Majorcan Eggplant and rice.
Note: You can convert the leftovers into an easy cassoulet. I shredded the remaining meat in the sauce and put it in a casserole dish. I added some broth, white beans and sprinkled the top with bread crumbs. and baked in a 350 oven until everything was nice and bubbly. It was amazing.
4 lamb shanks (or 2 lamb shanks and 3 lamb chops; or two lamb shanks and a 2.5 lb boneless leg roast)
2 lg onions cut into rings
10 cloves of garlic
1 lb sliced mushrooms
1-2 tsp or a couple of glugs of Worcestershire sauce
salt
Trader Joe's South African Smoked Pepper
1 tsp Smoked Paprika
4-5 smallish tomatoes, chopped
1/2 c double-strength beef broth
1/2 c red wine
1 T Herbes de Provence
1 bay leaf
Place the sliced onions on the bottom of the crock pot. Salt and pepper the lamb generously and place on top of the onions. Add the garlic, mushrooms and bay leaf. Sprinkle with Worcestershire sauce.
Mix the tomatoes, beef broth, wine, herbs, and smoked paprika in a small bowl. Add to the crock pot. Cook on low for 6-8 hours.
Serve with Majorcan Eggplant and rice.
Note: You can convert the leftovers into an easy cassoulet. I shredded the remaining meat in the sauce and put it in a casserole dish. I added some broth, white beans and sprinkled the top with bread crumbs. and baked in a 350 oven until everything was nice and bubbly. It was amazing.
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