Couscous Salad with Chickpeas, Dates, and Cinnamon

I started making this salad almost 15 years ago. It has become a staple for our family and is popular at potlucks.

3 green onion, chopped, white and green parts separated

1 T olive oil

1 can (14.5 oz) chicken broth

1 t ground cinnamon

1/2 t ground black pepper

1/4 t ground cayenne pepper

1 (10 oz) pkg couscous

3 T white wine vinegar

3/4 t salt, divided

6 T olive oil

1 (19 oz) can chickpeas, rinsed

2 c shredded carrots

1 c chopped dates

1/4 c pine nuts, toasted (slivered almonds, okay too)

2 T cilantro, chopped

Finely chop green onion, separating the white from the green parts. Saute white parts of onion in olive oil for 5-7 minutes. Stir in chicken broth, cinnamon, and peppers. Bring to a boil; add couscous. Cover and remove from heat. Set aside for 5 minutes.

Whisk together vinegar, 1/2 t salt, and olive oil in small bowl.

Fluff couscous with a fork and put in a large bowl. Toss in remaining ingredients and vinaigrette and toss again. Serve right away or chill.

Note: I will often add a little rice vinegar to my serving because I like more tang.

Sheila's "Spread" Trio for a Party

The last few parties that I have thrown or attended, I made this trio to go with garlic toast rounds and baguette.

I first read about slow-roasted tomatoes or Pomodori al Forno from Molly on the Orangette blog several years ago. She sprinkled hers with ground coriander. These tomatoes are wonderful on top of a mound of goat cheese that has been smeared on a piece of baguette. I have since explored using various herbs and have found my favorite to be the following:

Slow-Roasted Tomatoes
2-3 lb roma tomatoes
1 t sea salt
1 t sugar
1 t oregano
5 basil leaves, chopped
1 c olive oil
2 cloves fresh garlic, chopped

Slice roma tomatoes length-wise and remove stem. Put cut side up in a 9 x 13 baking dish. Pour olive oil over the top and sprinkle with salt, sugar, and oregano. Bake for 1 hour at 225 degrees. Turn tomatoes over and bake for another hour. Keep doing this for a total roasting time of 5-6 hours. In a pretty glass dish, layer tomatoes with a few sprinkles of fresh garlic and basil leaves. Pour the oil from the dish over the top. Serve at room temperature with goat cheese and baguette if you do not want to make the rest of the trio.

You can complete another "spread" at the same time.

Roasted Garlic

Throw whole garlic cloves in the oil with the tomatoes, using one or two heads of garlic. When the tomatoes are finished, remove the garlic cloves and mash in a bowl with 1 t of salt.

This recipe for chicken liver pate for kids caught my eye on Slate by Nicholas Day. The kids really do love it. Everyone does.

Chicken Liver Spread
7 oz chicken livers
3 T unsalted butter
2 shallots, finely chopped
1 sprig rosemary or 1/2 t dried
2 T capers, rinsed and drained
2 T dry vermouth
2 t red wine vinegar
coarse salt

In a frying pan, melt the butter over medium-low heat. Add shallots and rosemary sprig. Cook for about 5 minutes or until the shallots are soft.

Meanwhile, dry the livers and sprinkle with salt and pepper. After the shallot has softened, add livers to the pan and cook for about three minutes per side or until they are slightly pink in the middle. Take the pan off the heat and transfer shallots and liver to food processor (remove the rosemary sprig).  Add the capers.

Return the pan to heat and add vermouth. Bring vermouth to a boil and deglaze the pan, scraping up all the bits on the bottom until the vermouth is reduced by half; add 1/2 t coarse salt and vinegar. Stir then add to the food processor. Process until you have a coarse paste. Taste and adjust seasoning.


Now you are ready to assemble your trio into a nice holiday tray.  Use three similarly-sized bowls that will fit on a large serving tray. Roughly chop the tomatoes and place them in one bowl with some of the oil. Put the smashed roasted garlic in another bowl and the chicken liver spread in the last bowl. Arrange bowls in the middle of the tray and surround them with the garlic toast rounds and slices of baguette. Set a log of goat cheese off to the side if you wish. 

Family Favorites

In some upcoming posts, I will share the recipes that I return to again and again.  I would love to know your family favorites or foods that you make to take to others as well. Please post your recipes that you make over and over.

Moussaka

I teach a course for first year students in which we investigate food politics. We also do a group activity where the students produce their own cooking show video. This is one group's recipe. It was fantastic!

Moussaka

3 eggplants, peeled and sliced lengthwise into ½ “ thick slices

salt

¼ c olive oil

1 T butter

1 lb lean ground beef

salt and pepper, to taste

2 onions, chopped

2-3 cloves of garlic, chopped

¼ t ground cinnamon

¼ t ground nutmeg

1 t fines herbes

2 T dried parsley

1 8 oz can tomato sauce

½ c red wine

1 egg, beaten

4 c whole milk

½ c butter

6 T flour

salt and ground white pepper, to taste

1 ½ C freshly grated Parmesan cheese

¼ t ground nutmeg

Pre-heat oven to 350.

Sprinkle sliced eggplant with salt and set aside. Slice onions.  Melt 1 T butter in sauté pan and add sliced onions, cooking until slightly brown.  Add minced garlic, herbs, and salt and pepper.  Add ground beef to the onion mixture and cook until no pink remains. Add tomato sauce and simmer for 30 minutes.

Scald 4 c milk in saucepan. In a separate pan melt ½ c butter and add flour, stirring and cooking over heat for a minute. Slowly add hot milk while whisking the butter/flour mixture until it becomes a silky thick sauce.

Wipe eggplant with paper towel. Heat olive oil in fry pan and fry eggplant slices until brown, yet retaining its shape, on each side.

Grease a 9x 13 pan. Layer the bottom of the pan with eggplant slices.  Cover with the meat sauce. Add another layer of eggplant. Cover with béchamel sauce. Sprinkle Parmesan cheese on the top with a little bit more nutmeg and parsley.

Bake for 1 hour. Serve.

Sudanese Kofta

My friends from the Nuba Mountains taught me how to make these delectable treats. They are served on holidays and at special occasions such as circumcisions. It is now illegal in Sudan to circumcise girls, but boys still are circumcised. 

Kofta

Filling:

3 lb ground beef

1 green pepper, pureed

3 cups of rice, cooked

2 generous T  of crushed garlic
1 sm can tomato paste

1 t black pepper

1 tsp cinnamon

1 c instant potato flakes

4 eggs

½ stick butter, melted

1 t salt

1 t ground cardamom pods

1 bunch cilantro, chopped

¾ c pasta sauce or tomato sauce

½ c oil in small dish

On rimmed cookie sheet mix filling thoroughly. Wet fingers with oil and in one hand shape approx. 3 t of filling into small log shape and put on greased rimmed baking sheet. Bake kofta at 350 for 30-45 minutes or until browned.

Sauce:

1 green pepper, sliced into thin strips

2 c pasta sauce

2 generous t of crushed garlic

1 t salt, or more to taste

3 T oil

water to thin

Heat oil in skillet and add green pepper. Stir in pasta sauce, garlic, salt and water. Cook on medium heat while meat cooks in oven. Add additional water if needed to thin.

Add meat to 9 x 13 dish and pour tomato sauce over the top. Seal with foil and bake for 10 minutes.

Serve.

Triple Squash Bisque

I usually roast a bunch of winter vegetables at a time to use in a variety of applications. They are great on pizza and in stews, but mostly I eat them right out of the oven while they are cooling on the pan! This time I only roasted winter squash. The pumpkin was large enough to puree and freeze into 2 c portions. There is no need to peel these beauties before roasting because you can scrape the orange-y goodness right out. I chunk them into large pieces, scrape off the guts and seeds, and toss with olive oil, salt, and pepper. Place in the 400 degree oven for 30 minutes or until you can stick a fork into the flesh, turning halfway through the cooking time.

2 c pumpkin puree
2 acorn squash, pureed
1 small butternut squash, pureed
1 onion, diced
2 cloves garlic, minced
8 c veggie or chicken stock
1 c whole milk or half and half
salt, to taste
white pepper, to taste

pomegranate seeds (arils)
roasted pumpkin seeds

Saute onion and garlic until translucent. Add stock and squash. Simmer for 30 minutes. Puree with hand held blender. Add milk/cream, salt, and pepper.

Serve steaming bowls with pumpkin seeds and pomegranate arils to garnish.

Winter Squash, Kale, and Mushroom Quiche with Sausage

I love to think creatively about what I can do with ingredients that I have on hand. This is the result.

Winter Squash, Kale, and Mushroom Quiche with Sausage

Filling for four quiches + extra for frittata:

1 lb ground sausage

1 onion, minced

2-3 cloves of garlic, minced

1 bunch of kale, chopped

1 lb mushrooms, sliced

4 C butternut squash cut in bite-sized pieces

Quiche (you need to quadruple for four, I like to prepare each custard individually):
1/4 to 1/2 c of shredded cheese (I like to combine different kinds)
4 eggs
2 c whole milk or combo of milk and cream equiv. to 2 cups
1/2 t salt
a couple twists of Trader Joe's South African Smoke Seasoning Blend
1/4 t ground nutmeg
1 c filling, drained

Your favorite pie crust recipe or use pre-made placed in 9 in. pie pan. You will have to use less liquid if your pan is smaller than 9 in.

1. Pre-heat the oven to 425 F. Saute onions and garlic with sausage until no pink remains in sausage. Drain. Add mushrooms and squash cooking until they release their liquid. Add kale and cook while preparing other ingredients. Drain.
2. Add eggs, milk, salt, seasoning, and nutmeg to a large bowl. Whisk until well blended.
3. Mix in filling.
4. Sprinkle crust with 1/4 to 1/2 c of shredded cheese.
5. Pour custard mixture into piecrust. Repeat steps 2-5 for additional quiche.
6. Bake for 15 minutes. Turn heat down to 350 F and bake for 30 minutes or until eggs are set and golden brown.
7. Remove from oven and let stand for 10 minutes. Serve either warm or cold.


Use remaining filling for a casserole, frittata, or crust-less quiche cups.

Here is my quiche.

I made the remaining filling into crustless quiche cups.

Curried Lentils with Sage Sausage and Roasted Veggies

This dish started as a "throw everything in the pot that you need to use up" sort of meal. My kids devour it and I've begun to make it on purpose!

Curried Lentils with Sage Sausage and Roasted Veggies

1 lb dried lentils

½ c dried green split peas

½ c dried yellow split peas

water to cover

10 c water with chicken bouillon (or equivalent in boxes; equal parts stock and broth)

2 bay leaves

2 T curry powder

2 t garam marsala

1 T onion powder

approx 5-6 c of roasted veggies, I used the following

1 lg eggplant

3 carrot

3 parsnips

2 bulbs fennel

2 sweet potatoes

1 bunch kale, chopped

3 cloves garlic, chopped

1 TBS olive oil

1 lb sage ground pork sausage

2 leeks

2 cloves minced garlic

salt, to taste

pepper, to taste

¼ to ½ c red quinoa, rinsed

Sort, rinse and drain lentils and split peas. Cover with water and bring to a boil. Cover pot and turn off heat and let sit for an hour.  Cook sausage with leeks and garlic. Set aside.

Cut up veg into bite-sized pieces and toss with olive oil, salt and pepper.

Roast in 400 oven until caramelized about 1 hour. Turning halfway through. I use this time to soak the beans.

Add broth and stock to soaked beans and bring to boil, and then turn down to simmer. Add curry and onion powder, bay leaves, and garam marsala. Add sausage and leeks.

.

Add kale and chopped garlic.   Add quinoa; cook for at least 15 minutes. After veg finish roasting, add them.

Serve with crusty bread.

Maria’s Cucumber Tomato Salad

This is such a simple, yet delicious, salad that I enjoyed on numerous occasions with my friend, Maria.

During graduate school when we needed something quick to eat, we would go to the grocery store and pick up some ready-made chicken tenders to eat with stone-ground mustard and make this salad to accompany it.

Maria’s Cucumber Tomato Salad

2 cucumbers

3 Roma tomatoes

4 T olive oil

salt, to taste

pepper, to taste

1 t dried basil

Cut up cucumbers and tomatoes into bite-sized pieces. Toss with olive oil, salt, pepper and dried basil. Enjoy especially with grilled meat.

Storage Guide for Fresh Veggies

Thanks to my friend, Vanessa, for finding this guide. It will be handy to review at the start of every CSA season and may help prioritize (triage!) the use order of the veggies.

http://graphs.net/201311/storage-guide-for-vegetables-and-fruits.html

Explore more infographics like this one on the web's largest information design community - Graphs.net.

Herb-Roasted Lamb with New Potatoes

I never even tasted lamb until I was in my 20s when my thesis advisor made a couple of us lamb burgers while camping in March in the mountains in Colorado. Since then I have tried it in various ways, but none better than this recipe from Simply Recipes.  I had some new potatoes and found lamb on sale, so here is the new recipe that I tried from Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-lamb-recipe/index.html

Herb-Roasted Lamb with New Potatoes

Ingredients
12 large unpeeled garlic cloves, divided
1 tablespoon Herbes de Provence
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (5-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Directions
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Shrimp Creole

Since we were overrun with bell peppers, we decided to enjoy some more Louisiana cooking. I used Emeril's recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe/index.html

Shrimp Creole

1 stick of butter
2 C onions, chopped
1 C bell peppers, chopped
1 C celery, chopped
salt and cayenne
2 lb chopped tomatoes
1-2 T chopped garlic
dash of Worcestershire sauce
dash of hot sauce
2 T flour
1 C water
2 1/2 lb large shrimp, peeled and deveined
Essense or other Creole seasoning
1/2 c chopped green onions
2 T chopped parsley
4 C hot cooked rice

In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.

Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe/index.html?oc=linkback

Red Beans and Rice

I tried this recipe from Allrecipes.com to use some of my bell peppers. The kids loved it.

http://allrecipes.com/Recipe/Authentic-Louisiana-Red-Beans-and-Rice/Detail.aspx?prop24=RD_RelatedRecipes

Red Beans and Rice

1 lb dry kidney beans
1/4 c olive oil
1 lg onion, chopped
1 bell pepper, chopped
2 T minced garlic
2 stalks celery, chopped
6 C water
2 bay leaves
1/4-1/2 t cayenne pepper
1 t dried thyme
1/4 t dried sage
1 t dried parsley
1 t Cajun seasoning
1 lb andouille sausage, sliced
4 C water
2 C long-grained white rice

1. Rinse beans; then soak them overnight.
2. Heat oil in a skillet over medium heat; then, cook onion, garlic, bell pepper, and celery for 4-5 minutes.
3. Rinse beans and transfer to a large pot with six cups of water. Add vegetables and seasonings. Bring to a boil; then turn down to simmer for 2 1/2 hours.
4. Add sausage and simmer for 30 minutes.
5. Prepare rice according to package directions.

Serve red beans and rice together with a splash of tabasco and vinegar.

Okra, Tomatoes, and Sweet Corn

Okra, Tomatoes, and Sweet Corn

I first experienced this combination of veggies at a restaurant in Lexington, KY called Ramsey's. It is truly delicious and something that I make with fresh or frozen vegetables.

1 lb okra, sliced fresh or frozen
2 lg tomatoes, diced (or 12 oz  can)
1 onion, diced
3 slices of bacon (optional, 1 T of olive oil can be substituted)
2-3 c of corn, sliced fresh from the cob or frozen
2-3 T worcestershire sauce
salt
freshly ground black pepper
splash of apple cider vinegar

Fry bacon in large skillet until crisp. Remove and leave approx. 1 T of bacon fat in the pan. Add onion and cook until translucent. Add remaining ingredients and simmer for 15 minutes. Serve with crumbled bacon.

CSA Week 20 - Oct 17th - Final Week

This week's veggies include:

apples, green beans, sweet potatoes, arugula, acorn squash, turnips, bok choy, leeks, rosemary, and salad greens

CSA Week 18 - Oct 3rd

This week's veggies include:

acorn squash, salad greens, green onions, kale, sweet potatoes, beets, cilantro, lemon grass, and pie pumpkins

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.

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.

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.

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.

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

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.

Beets and Green Beans with Skordalia

As I looked through my cookbook for a recipe to take to cooking club on Greek Night, I came across this recipe that was perfect for my CSA veggies this week: potatoes, green beans, and beets!

Beets and Green Beans with Skordalia (adapted from The Foods of the Greek Islands by Aglaia Kremezi)
3 lg potatoes, halved

Garlic Sauce:
3 slices of whole wheat bread with crusts removed
1/2 c sliced blanched almonds, soaked in water for 2-3 hours or more, and drained
3-5 T freshly squeezed lemon juice
3 cloves of garlic
Salt
1/4 c extra-virgin olive oil
Freshly ground black pepper
5 beets, cooked in boiling salted water until tender, peeled and sliced
1 lb green beans, cooked in boiling salted water until just tender, and drained
2-3 T red wine vinegar
Extra-virgin olive oil
3 scallions, thinly sliced

In a large saucepan of boiling water, cook the potatoes until tender, about 30 minutes. Drain and mash the potatoes. Set aside.

Meanwhile, make the garlic sauce: Place the bread, almonds, 1-2 T of lemon juice, garlic, and salt to taste in a food processor and process into a smooth paste.

In a medium bowl, combine the garlic sauce, potatoes, oil, the remaining 1-2 T of lemon juice and pepper to taste. Taste and adjust seasonings.

To assemble: Mound the garlic potatoes in the middle of a serving platter and arrange the beet slices around one side and the green beans on the other. Sprinkle the vegetables with vinegar and drizzle olive oil over the potato mixture. Sprinkle with scallions and serve.

Breakfast Beets That Are Good Enough for Dinner

Breakfast Beets That Are Good Enough for Dinner

1 lb beets
1 T butter (I like how it browns the beets, but you could also use olive oil)
handful of arugula
2 T pepitas
2 eggs, beaten
3 T feta cheese
salt and pepper
splash of balsamic vinegar or lemon juice

1. Slice the greens off of your beets, leaving about the last inch attached to the beet (use the greens in another dish). Add them to a pot and cover with water. Add t of salt and boil them until you can insert a knife. Cool. Peel the outer skin and top and slice into 1/4" rounds. (I usually do this step as soon as I bring my beets home from my CSA or grocery store. I can keep them with their peels on in the fridge for a few days and throw them into salads, etc.)

2. Melt butter in a lg skillet over medium-high heat. Add beet slices and cook until they start to turn a little brown on the edges. Add arugula and cook until wilted. Add pepitas and toss mixture around. Season with salt and pepper.Scramble egg until cooked then mix with other ingredients. Top with 2 T of feta and cook until melted.

3. Put on a serving plate and add remaining T of feta. Splash with balsamic vinegar or lemon juice to brighten flavors and serve with some crusty bread. This would also be tasty rolled up in a wrap.

Massaman Curry

It is the perfect recipe for ingredients from the CSA produce this week: new potatoes, onions, Thai basil. I recommend getting the curry paste in the tubs (photo below). You can buy it in small cans, but these are extremely spicy. Massaman curry is less spicy than red curry. It has all the traditional ingredients in the paste such as red chilis, lemongrass, galangal, garlic and shrimp paste, but adds the flavors of coriander seed, cumin, cardamom, mace, and cinnamon.

Massaman Curry
2 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 lb potatoes, 1/2" cubes
1 lg onion, 1/2" pieces
4 lg carrots, 1/2" pieces
1 can thick coconut milk
1 can light coconut milk
1/4 -1/3 c massaman curry paste
3 T sugar (palm, if you have it; brown is also nice)
1 T tamarind paste (optional)
2 T fish sauce
1 c peanuts (reserve a few for garnish)
thai basil (optional)


Add 4 T of coconut cream to a large wok over medium high heat. Add the curry paste and cook until fragrant. Add more of the thick part of the coconut milk and the chicken. Stir fry a few minutes. Add the remainder of the can, the can of light coconut milk, and the veggies. Stir to coat and bring to a boil. Turn down to simmer until potatoes are done, about 5 minutes. Stir in peanuts, sugar, fish sauce, and tamarind paste and cook a few minutes more. Sprinkle basil over the top and a few reserved peanuts.

Serve with rice.

Serves 10 (extra curry freezes well)

CSA Week 8 -- July 25

This week's veggies include: new potatoes, cucumbers, cherry tomatoes, cabbage, yellow squash, turnips, Asian basil, onions, and heirloom tomatoes

Reverting to old favorites: Broccoli and Cilantro Soup and Kale, Tomatoes, and White Beans

This week I had to delay making recipes from my CSA veggies because I went on vacation for a week. I put them in the fridge and hoped they would survive for the week. They did! Now I need to cook up many things at once so I'm going to rely on some old favorites such as Broccoli and Cilantro Soup and Kale, Tomatoes, and White Beans.  The house smells so good. I added some cauliflower to the soup, instead of roasted corn, and I think I will serve the kale over polenta to mix things up.

CSA Veggies - July 11

This week's veggies included: cilantro, beets, carrots, kale, onions, tarragon, basil, green beans, zucchini, cabbage, broccoli.

Sweet Potato, Black Bean and Spinach Taco Packets

Sweet Potato, Black Bean and Spinach Taco Packets

These were so delicious. Our family cooked these packets on our campfire on our last camping trip, but you could easily do it on a grill as well. Five packets easily fed four adults, six kids, and one dog.

Contents for one packet (each packet makes approx 4 tacos):

1/2 lb ground beef, turkey or chicken
2 T taco seasoning
1/2 sweet potato cut into 1/2 " chunks
1 c fresh spinach
1/2 c seasoned black beans, drained


taco toppings:
Cojita cheese, crumbled
salsa


Make a large double-layer of foil and spray with non-stick cooking spray. Add the sweet potato chunks. Crumble the uncooked meat over the top of the sweet potatoes. Sprinkle with taco seasoning. Add black beans and spinach. Crimp the foil over the top and seal the packets allowing some space for air inside. Cook over hot coals or on the grill for 15 minutes. Be cautious opening the packets so you don't get burned by the steam. Serve with taco toppings and corn or flour soft shell tortillas, hard taco shells, or tortilla chips.

CSA - Week 4

Lots of green this week!

Our take:
Purple head lettuce, mustard greens, sage, bunched greens, spinach, salad mix, braising mix, swiss chard, kolhrabi, nappa cabbage, broccoli

Roast Pork Loin with Lemony Potatoes and Greens

Roast Pork Loin with Lemony Potatoes and Greens

Here is a good way to use fresh herbs and alliums from your CSA in addition to the greens.

1 3- to 4-pound boneless pork loin, tied

Kosher salt and coarse black pepper, spice rub (recipe follows)

Olive oil, about 4 tablespoons

8 cloves garlic, chopped

1 small bunch scallions or 2 to 3 spring onions, whites and greens finely chopped

6 to 8 sprigs rosemary, stripped

4 tablespoons thyme leaves

Zest and juice of 1 lemon

5 cloves garlic, unpeeled

1 pound small Yukon Gold potatoes, halved if larger

1 bunch Tuscan kale, stems and tough ribs removed, cut into 1-inch strips

3 ounces baby spinach (3 cups)

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1. Score fat side of pork loin. Season roast with salt and pepper, and coat in oil. Pat a few T of spice rub evenly over the roast, including ends. Finely chop together the garlic, scallions or onions, rosemary, thyme and lemon zest, a sprinkle of lemon juice and salt then slather evenly over the rub including the ends. Wrap and refrigerate several hours or overnight (I’ve also done this without waiting and it was still delicious).

2. Preheat oven to 325 degrees. Place pork on a rimmed baking sheet, along with unpeeled garlic. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 40-50 minutes. Remove from oven and cover loosely with foil; let rest 10 minutes before thinly slicing. (I've also done this pork loin on the grill with indirect heat; simply sear on all sides on high heat, then turn off half of the burners and move pork to that side).

3. In a medium pot, cover potatoes with water by 2 inches. Bring to a boil, reduce heat and simmer 13 minutes. Add kale and cook until kale is wilted and potatoes are tender, 2 to 3 minutes. Drain and return to pot. Add spinach, lemon juice, and olive oil; season with salt and pepper. Squeeze roasted garlic cloves into potato mixture. Serve with pork.

Spice Rub from Cook’s Illustrated

I make this up and keep it in a sealable container in my spice cabinet.

¼ c sweet paprika

2 T chili powder

2 T ground cumin

2 T dark brown sugar

2  T salt

1 T dried oregano

1T granulated sugar

1 T ground black pepper

1 T ground white pepper

1-2 t ground cayenne pepper

Mix all ingredients together. Store unused portion in airtight container.

Lentils and Greens

Just a few shakes of Tabasco sauce over this and it is perfect!

Greens and Lentils

1 pkg ea. ham shanks and pork hocks

1 lg onion

2-3 cloves garlic, minced

5 c mixed greens, chopped

1 c red split lentils

2 qts chicken broth

4 sprigs fresh thyme

2 bay leaves

a few twists of Trader Joe’s South African Smoked Pepper and Everyday Seasoning

Sauté the hocks, onion, and garlic in a little oil.  Add chicken broth and greens. Bring to a boil and reduce to simmer for 30 minutes. Add lentils, thyme, bay leaves, and seasonings and simmer for 30 minutes. Remove shanks and/or hocks and debone. Add meat back to the pot and serve.

Serve over rice or with crusty bread.

Gumbo Z'Herbes

This is another favorite to use CSA greens from the Food Network's Emeril Lagasse.

Gumbo Z’Herbes

Ingredients
3 tablespoons rendered bacon fat
1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it
2 cups chopped onions
2 tablespoons minced garlic
2 bay leaves
4 sprigs fresh thyme
1/2 teaspoon cayenne pepper
5 assorted bunches of greens, such as spinach, collards, mustard greens, turnip greens, watercress, chicory, beet tops, carrot tops, or radish tops, washed, rinsed and chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
1/2 small green cabbage, chopped
2 quarts chicken broth or 2 quarts water
Salt and pepper
File powder
Cooked white rice for serving with gumbo

Directions
In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

Berry Mint Rhubarb Cobbler

A friend gave me some rhubarb that I have been making into crisps, crumbles and now this cobbler. I thought it was a good way to use the mint from the CSA.

Berry Mint Rhubarb Cobbler

5 C rhubarb, chopped

1 ½ C sliced strawberries

1 C blueberries

1 ½ C sugar

3 T corn starch

2 T butter

Biscuits

2¼ cups all-purpose flour

1 tablespoon baking powder

1/8 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

1 cup low-fat buttermilk

Combine the fruits, sugar, and cornstarch in a large bowl. Toss until well combined. Put in a 9x13 pan and dot with butter. Cook for 20 minutes in a 350 degree oven. Take out and stir with a spatula.

Make biscuits while the fruit cooks.

Combine flour, baking powder, and salt in a large bowl. Whisk together. Add butter and blend by hand until the butter is roughly the size of peas. Using a spatula, add buttermilk until the dough comes together.

Scoop evenly sized mounds of the dough over the filling, spacing them about ¼ inch apart. Bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Let cool slightly before serving.

CSA - Week 2

It is Week 2 for our CSA and our family gets to enjoy the bounty this week. I was so excited to get our first harvest that I had an amazing surge of energy as I drove out of the parking lot dreaming about what I could make.

Our take:
kale, green onions, lettuce mix, mint, head lettuce, mustard greens, spinach, radishes, purple kohlrabi, broccoli, and spring garlic

So far I have made some old favorites, including Quiche O'Greens and Italian-Inspired Greens, Tomatoes, and White Beans to which I added some canned salmon.

I added some onion to the green onions and spring garlic from the CSA that I used instead of leeks to try Eating Well's Provencal Summer Vegetables.

Gol-bang-ee Salad

Last year my friend, MiYoung, shared this salad with me. It makes me think of summer and it is really refreshing. Gol-bang-ee is the Korean word for sea snails and the @ symbol.

If you cannot find sea snails, the salad is good without them, or you could try octopus or squid.


Gol-bang-ee Salad

1 can sea snails, rinsed and cut into bite-sized pieces
1/2 onion, sliced
1/2 English cucumber, sliced thinly
1 carrot, thinly sliced
3 green onions, cut in 3" pieces and cut in half
1 lb of kuk su noodles, cooked, drained and rinsed with cold water
3 c romaine lettuce, torn into bite-sized pieces
3 - 4 shiso (perilla) leaves, cut into pieces (shiso can be hard to find; I used a handful of arugula instead)

Combine the above ingredients and toss with the sauce. Serve immediately.

Sauce
Mix:
3 T red pepper paste
1 T red pepper flakes
1 T soy sauce
3 T rice vinegar
3 T sugar
1 T sesame oil
1 T sesame seeds
1-2 cloves of minced garlic

CSA Season Is Here Again

Today is the first day of our summer CSA. I'm so excited to get fresh, locally-grown produce all summer. This summer our family will be sharing a large "Veggie Lover's" share with another family. We will alternate weeks for pick up and consumption. Next week is our pick-up week, so be ready for  more photos and recipes!

Crustless Ham and Spinach Quiche

Crustless Ham and Spinach Quiche

2 c diced ham
2 c shredded sharp cheddar cheese
1 onion, minced
1 10 oz bag of fresh spinach
2 cloves garlic, minced
7 eggs, beaten
cooking spray
salt and freshly cracked pepper, to taste
a few sprinkles of red pepper flakes or TJs South African Smoke Seasoning, optional

Pre-heat oven to 350 degrees.

Spray saute pan with cooking spray. Saute onion and garlic until translucent. Add spinach and cook until wilted. In the meantime, put mix the beaten eggs, cheese, and salt and pepper in a large bowl. I like to add some red pepper flakes. Mix in the onion mixture.

Spoon into muffin tins (spray with cooking spray first). Bake for 25 minutes or until a knife comes out clean.

Makes 14 regular-sized muffins.