Daily Archives: October 10, 2009

Carrot Ginger Soup

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

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John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
  • 3-4 cups chicken stock or vegetable stock
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 3/4 cups orange juice
  • 1/4 cup half and half (1/4 cup)
  • 1-1.5 cups apple cider
  • ½ tsp kosher salt
  • freshly grated pepper

Directions

1.     Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

2.     Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes.  Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.

Chimichurri Sauce

10 Saturday Oct 2009

Posted by in Recipe, Sauce

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This is a quick and fabulous sauce for red meat and pork. Grill 1/2 inch thick pork chops seasoned with fresh pepper and sea salt and coated with a very thin layer of EVOO. Top with a spoonful of chimichurri sauce for a fabulous dish!

Chimichurri Sauce

  • 1 large garlic clove, minced
  • ½ large bunch of cilantro
  • ½ large bunch of flat leaf parsely
  • 2 small fresh jalapenos, seeded
  • ¼ cup EVOO
  • 2 tbsp red wine vinegar
  • ¼ – ½ tsp kosher salt
  • freshly ground pepper

Combine all ingredients in a food processor. Pulse until pureed to a pesto consistency. Great spread over grilled pork chops or steaks.

Roasted Autumn Vegetables

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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This is delicious and colorful.

INGREDIENTS

  • 1 small to medium purple cabbage, 1-inch square pieces
  • 1/3 butternut squash (bulb part), ½-inch square pieces
  • 1 medium to large sweet onion, 1-inch square pieces
  • 3 oblong red bell peppers, 1-inch square pieces
  • 2 large carrots, sliced ¼ to ½ inch slices
  • ¼ cup EVOO
  • 3-5 large garlic cloves, minced
  • 2 tbsp quality bottled lemon juice (such as Santa Cruz or Lakewood Organic)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp thyme (home dried)
  • 1 tsp rosemary (home dried)

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Combine chopped vegetables in a large bowl, set aside. Combine EVOO through rosemary in a small bowl and whisk until combined. Add sauce to large bowl and toss veggies until well coated.
  3. Prepare a 13X9” baking dish with cooking spray. Add vegetables to dish.
  4. Cook for 10 minutes, stir. Cook an additional 10 minutes, stir. Cook an additional 10-20 minutes, until vegetables are brown around the edges.

Potato and Green Bean Salad with Balsamic Vinaigrette

10 Saturday Oct 2009

Posted by in Lunch, Recipe, Side, Vegan, Vegetarian

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Potato and Green Bean Salad with Balsamic Vinaigrette

This post is from CSA Week 1, but I didn’t get around to posting it until today.

I needed a quick and easy way to use some of the CSA produce that Greg and I got this week.  I was out of town this weekend and didn’t have time to develop a meal plan – and the week is quickly drawing to a close.  This simple salad made for a great lunch side, keeps well in the fridge, and you can substitute whatever vegetables you may have on hand.  The vinaigrette is great on everything from green salads to pasta salads!

Potato and Green Bean Salad with Balsamic Vinaigrette

INGREDIENTS

  • 3 potatoes, cubed
  • 1 quart green and purple beans
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced

For the dressing:

  • 1/4 cup olive oil
  • 3 tbsp dijon mustard
  • 3 tbsp balsamic vinegar
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1 clove of garlic, pressed

DIRECTIONS

  1. Boil the cubed potatoes for 10-15 minutes, or until fork-tender.
  2. As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).
  3. Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool.  Leave the water in the pot.
  4. Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm.  Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.
  5. In a large bowl, combine the diced peppers, potatoes, and green beans.  Toss with the vinaigrette and serve.

Makes 6 cups.

My Introduction to Community Supported Agriculture

10 Saturday Oct 2009

Posted by in CSA

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Last week marked the start of our Community Supported Agriculture delivery.  I was out of town for the weekend, so I didn’t have time to prepare a meal plan.  That said, Greg and I did a good job cooking most of our vegetables.

This week was much different.  We walked down to the Adam’s Morgan farmer’s market and were greeted by the farmer, Michael.  As we loaded our veggies into bags, we met other CSA members and discussed some recipe ideas.  I was struck by what a personal experience this was.  When I told Michael I wanted to by some additional Jonagold apples, he informed me that they were the oldest apples there (having been picked 4 weeks ago), and that I should try another variety.  How’s that for service?

I’m grateful that Kim invited me in on this “seasonal culinary journey.”  As I unloaded my bounty at home, my mind was spinning with possibilities of what I would cook.  I couldn’t help but wonder – what outcome Kim would come to with the same ingredients?

It’s a fun game to me, combining and maximizing the ingredients in creative ways.  I feel like a contestant on Iron Chef – but with 15 “secret ingredients”!  I’ll spend today preparing most of our meals, and post the results throughout the week.

Meal Plan – Week 2

10 Saturday Oct 2009

Posted by in CSA Meal Plan

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This is going to be a challenging week for a few reasons.

  1. I am going to be out of town for a few days, so will need to make things that my husband can eat while I’m gone.
  2. We received quite a variety in this week’s CSA share.

Here’s what I’m thinking I’ll make this week:

SATURDAY – Grilled Chimichurri Flank Steak with Braised Red Cabbage and Baked Squash, Apples and Potatoes

SUNDAY – Mexican Lentil Soup with Spicy Sausage, Mustard Greens, Carrots and Nappa Cabbage with Jalapeno Corn Bread

MONDAY – Leftovers

TUESDAY – Leftovers

WEDNESDAY – This recipe will all depend on what I have left from the CSA. Maybe a stew or chili or casserol because this will keep my husband busy for a few days after I leave.

THURSDAY – Leftovers

FRIDAY – Leftovers

Lemon Thyme Biscuits

10 Saturday Oct 2009

Posted by in Bread & Dough, Dinner, Lunch, Recipe, Side, Vegetarian

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This recipe is from the Moosewood Restaurant New Classics Cookbook. Serve with Fall Vegetable Stew.

INGREDIENTS

  • 1/4 cup cold butter, cut into small pieces
  • 1 tbsp freshly grated lemon peel
  • 2 cups unbleached white flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp dried thyme
  • 3/4 cup low-fat buttermilk

DIRECTIONS

  1. Preheat oven to 425 degrees F. Lightly oil baking sheet.
  2. Place the butter pieces and lemon peel in a medium bowl or in a food processor. Sift the flour, sugar, baking powder, baking soda, and salt over butter. By hand or with the food processor, mix the butter into the flour until evenly distributed. Add the thyme and mix well. Add the buttermilk and stir or pulse briefly. The dough will be soft and a little sticky.
  3. On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick. Slice into six pie-shaped wedges. Place the wedges on a the prepared baking sheet.
  4. Bake for 20 minutes, until the biscuits are firm and golden brown.

Fall Vegetable Stew

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Stew, Vegan, Vegetarian

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This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.

INGREDIENTS

  • 3 tbsp EVOO
  • 2 cups chopped red or yellow onions
  • 3-6 cloves of garlic, minced
  • 4 bay leaves
  • 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
  • 2 tbsp Old Bay Seasoning
  • 14.5 oz can of diced tomoatoes (such as Muir Glen)
  • 1 medium butternut squash (can also use sweet potatoes), peeled and diced
  • 3 potatoes, peeled, and diced
  • 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
  • 2 cups water
  • 1 bunch greens (used mixture of collard greens and bok choy)
  • 1 quart container of green/purple beans, eat bean cut in thirds
  • 1 cup chopped red bell peppers (about 1-2 bell peppers)
  • 1 medium golden zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
  • Salt and pepper to taste
  • Freshly grated parmesan (optional)

DIRECTIONS

  1. In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
  2. Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
  3. Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
  4. Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.

CSA Meal Plan – Week 1

10 Saturday Oct 2009

Posted by in CSA Meal Plan

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I completely forgot to share what I decided to cook this past week with my share. Well, it was a busy week at work and socially, so I new I would need to cook a one dish meal. Yeah, I know how could I possibly use all the vegetables we got in week 1 of the CSA in one dish. Well, it’s almost possible with a fabulous Moosewood stew recipe: Tilghman Island Stew (page 308 in Moosewood Restaurant New Classics Cook Book). For my variation see Fall Vegetable Stew with Lemon Thyme Biscuits.

I also used up the radishes, apples, pears in our lunches. The radishes were great, sliced and dipped in roasted garlic hummus.