Several people have emailed asking for dishes that include meat. So this is our inaugural meat recipes. Our focus will remain vegeterian with just a few meat options now and then. If you are intersted in something particular please let me know.
Ingredients:
1 tablespoon salad oil
1 1/2 teaspoons salt
1 tablespoon brown sugar
1 onion, chopped
6 loin pork chops, about 3/4 inch thick
1 1/2 cups fresh grapefruit juice
6 cups shredded green cabbage
2 apples, cored, pared and diced
2 teaspoons caraway seeds
2 grapefruit, peeled and sectioned
Instructions:
Heat oil in skillet. Add onion and cook until tender. Add chops and brown on both sides, about 20 minutes. Remove to four quart casserole. Add cabbage. Sprinkle with caraway seeds, salt, sugar and juice. Top with apples; cover and bake at 350F for 30 minutes. Add grapefruit sections and bake 5 minutes longer.
Tuesday, March 3, 2009
Grapefruit Vinaigrette Dressing
1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper
Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper
Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.
Quinoa Egg Bake
This is very forgiving, you can toss whatever vegetables you have into it, I suggest chopping up the musrooms and adding them as well as the chervil.
Ingredients:
1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Mizuna ( or other greens) roughly chopped
1 cup finely shredded Romano or Parmesan cheese
Instructions:
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside. Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
Ingredients:
1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Mizuna ( or other greens) roughly chopped
1 cup finely shredded Romano or Parmesan cheese
Instructions:
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside. Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
Turnup and Parsnip Veggie Chili
Ingredients:
1 onion, diced
2 tbsp oil
3 zucchinis, chopped
1 red or yellow bell pepper, chopped
3 parsnips, diced
2 turnips, diced
1 cup mushrooms, sliced
3 stalks celery, diced
2 carrots, diced
2 14 ounce cans beans
1 14 ounce cans diced tomatoes
2 4.5 ounce cans tomato paste
1/2 cup white wine
2 tbsp chili powder
1 1/2 tsp cumin
3/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper, or to taste
Instructions:
n a large soup or stock pot, sautee the onion in oil for 3 to 5 minutes.
Add the vegetables and cook, stirring frequently for a few more minutes.
Add remaining ingredients and bring to a slow simmer. Cover and allow to cook for at least 30 minutes, stirring occasionally.
1 onion, diced
2 tbsp oil
3 zucchinis, chopped
1 red or yellow bell pepper, chopped
3 parsnips, diced
2 turnips, diced
1 cup mushrooms, sliced
3 stalks celery, diced
2 carrots, diced
2 14 ounce cans beans
1 14 ounce cans diced tomatoes
2 4.5 ounce cans tomato paste
1/2 cup white wine
2 tbsp chili powder
1 1/2 tsp cumin
3/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper, or to taste
Instructions:
n a large soup or stock pot, sautee the onion in oil for 3 to 5 minutes.
Add the vegetables and cook, stirring frequently for a few more minutes.
Add remaining ingredients and bring to a slow simmer. Cover and allow to cook for at least 30 minutes, stirring occasionally.
Monday, March 2, 2009
Soba Noodles with Mizuna and Carrots
Ingredients:
2 cups Mizuna leaves, washed, stemmed, and chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions, white and green parts
½ cup of thinly sliced black radish (you can use any kind of radish)
2 cups of cooked Soba noodles
1 tablespoon of sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Instructions:
Combine mizuna, carrots, scallions and noodles in a large bowl.
In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles. Top with sesame seeds.
2 cups Mizuna leaves, washed, stemmed, and chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions, white and green parts
½ cup of thinly sliced black radish (you can use any kind of radish)
2 cups of cooked Soba noodles
1 tablespoon of sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Instructions:
Combine mizuna, carrots, scallions and noodles in a large bowl.
In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles. Top with sesame seeds.
Friday, February 27, 2009
Cheddar-Broccoli Millet Pie
Made this the other day and thought I would share. Got it from Mother Earth News (http://www.motherearthnews.com/Real-Food/Whole-Grain-Millet-Recipes.aspx?page=3). I thought it would be bland, but it was REALLY good! The only changes I made were to put more veggies (use up those carrots!) than called for and add a little feta cheese.
It is like a very tasty (and filling) quiche! Enjoy!
From CSA Member Alexa
A pile of grains under a stir-fry or stew is great, but if you're tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.
Ingredients:
2 cups onion, chopped
1 tbsp extra virgin olive oil
1 cup millet
3 cups vegetable or chicken stock
1/2 tsp salt
1 tsp dried thyme
1 medium carrot, chopped
3 cups broccoli florets, cut into small pieces
6 ounces sharp cheddar cheese, shredded
2 large eggs
Olive oil for pan
Instructions:
Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, lowering the heat as they soften. Cook until golden and sweet. Add the millet and stir, cooking until the grains are hot to the touch and fragrant. Add the stock, salt, thyme and carrot, and bring to a boil. Cover tightly and lower heat to the lowest setting. Cook for 30 minutes, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.
Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.
It is like a very tasty (and filling) quiche! Enjoy!
From CSA Member Alexa
A pile of grains under a stir-fry or stew is great, but if you're tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.
Ingredients:
2 cups onion, chopped
1 tbsp extra virgin olive oil
1 cup millet
3 cups vegetable or chicken stock
1/2 tsp salt
1 tsp dried thyme
1 medium carrot, chopped
3 cups broccoli florets, cut into small pieces
6 ounces sharp cheddar cheese, shredded
2 large eggs
Olive oil for pan
Instructions:
Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, lowering the heat as they soften. Cook until golden and sweet. Add the millet and stir, cooking until the grains are hot to the touch and fragrant. Add the stock, salt, thyme and carrot, and bring to a boil. Cover tightly and lower heat to the lowest setting. Cook for 30 minutes, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.
Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.
Wednesday, February 25, 2009
Beets and Carrots with West Indian Spices
1 pound beets (about 4 medium)
1 pound carrots, sliced
2 tablespoons grated fresh gingerroot
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup cider vinegar
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes. You can also roast them, and steam and add any beat tops you like.
1 pound carrots, sliced
2 tablespoons grated fresh gingerroot
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup cider vinegar
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes. You can also roast them, and steam and add any beat tops you like.
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