Green Beans & Brussel Sprouts with Balsamic Shallot Butter

27 Friday Nov 2009

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I never knew what brussel sprouts looked like growing on the stalk. What a treat to discover that last week’s CSA included them on the stalk…right in time for the big Thanksgiving meal! Prepping them for this dish was so simple – just snap them off the stalk, no need to cut the off the ends of each brussel sprout.

This is a really easy, simple recipe that can be used with green beans, brussel sprouts, asparagus, or any number of spring or winter green vegetables. In this case, I had green beans and brussel sprouts on hand from my CSA share. The recipe calls for shallots, however this time I didn’t have any so I used finely diced red onion from the farmers’ market.

(* Indicates CSA vegetable.)

INGREDIENTS

  • 2 pounds mixture of green beans and brussel sprouts (or asparagus spears)*
  • 1 tbsp extra virgin olive oil
  • 1/4-1/2 cup finely chopped shallots (or finely diced red onions or vidalia onions)
  • 1 tsp dried thyme
  • 2 tbsp butter, melted
  • 2 tbsp balsamic vinegar (or use 1 tbsp, if you don’t have any lemon rind on hand – see note below next to lemon rind)
  • 1/2 tsp grated lemon rind from 1 organic lemon (or substitute 1 tbsp lemon juice for 1 tbsp of the balsamic vinegar)
  • Freshly ground salt and pepper to taste

DIRECTIONS

  1. Lightly steam whole brussel sprouts and green beans together in a pressure cooker with about 1 cup of water or according to your pressure cooker’s directions. Cook on high until just comes to pressure. Run partially steamed beans and brussel sprouts under cold water to stop them from cooking. Drain and set aside.
  2. Saute shallots or onions and thyme in extra virgin olive oil in large pan over medium-high heat, until slightly browned. Meanwhile, cut brussel sprouts in half. Add brussel sprout halves and whole green beans to the pan. Saute for about 4 minutes, stirring frequently. Add melted butter. Saute until vegetables begin to brown. Add balsamic vinegar (and lemon juice if your using it). Sautee for one minute, until vegetables are well coated. Remove from heat, stir in lemon rind and salt and pepper to taste.
  3. Serve immediately.

Cranberry Salad

27 Friday Nov 2009

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I’ve had this every Thanksgiving for as long as I can remember – a classic mid-west American cranberry dish. I went to Whole Foods looking for all natural gelatin, but decided instead to use real Jell-O. After all, how often do I really use ingredients that aren’t exactly “real”. Next year I may try using the all natural gelatin.

INGREDIENTS

  • 1 (3 1/2 oz) can pineapple tidbits (or 1/2 (16 oz) can, chunks, chopped)
  • 2 (3 0z) packages, cherry flavored gelatin
  • 1 cup cold water
  • 1 lb. can whole berry cranberry sauce (such as Whole Foods 365 Organic)
  • 1 cup celery, finely chopped
  • 1/2 cup pecans, chopped

DIRECTIONS

  1. Drain pineapple, reserving liquid.
  2. Add enough water to reserved pineapple liquid to make 1 cup. Bring to a boil and dissolve gelatin in hot liquid. Add 1 cup cold water.
  3. Chill until thick but not set (about 30 minutes). Stir in cranberry sauce, pineapple, celery and nuts. Pour into a serving dish.
  4. Chill until firm.

Roasted Tomato Bean Soup

22 Sunday Nov 2009

Posted by in Farmers' Market, Recipe, Soup, Vegan, Vegetarian

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This is a super easy and quick recipe that tastes delicious. During tomato season, try using CSA or farmers’ market tomatoes in place of the canned tomatoes. (*Indicates farmers’ market vegetable.)

Recipe adapted from the Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 3 1/2 cups chopped red onions (about 2 large onions)*
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups organic, free-range chicken broth
  • 2 (15.5 oz) cans white beans (such as great northern or cannellini)
  • 3 (14.5 oz) cans Muir Glen organic fire roasted tomatoes
  • 1 tbsp balsamic vinegar
  • 3 tbsp freshly grated parmesan cheese (optional)

DIRECTIONS

  1. Warm oil in a large stockpot. Add the onions and saute on medium-high heat for about 10 minutes, stirring frequently, until they begin to brown. Stir in oregano and basil and add chicken broth. Bring just to a boil; then cover and simmer for 5 minutes, until the onions are very soft.
  2. In batches in a blender, puree the onion mixture with 2 cups of beans and 3 cups of tomatoes. Pour the pureed mixture back into the stockpot. Stir in the remaining beans and tomatoes and cook on medium heat for 10 minutes, stirring often. Add the balsamic vinegar and pepper to taste.
  3. Serve hot, topped with parmesan cheese.

Pasta with Chickpea Garlic Sauce, Broccoli Rabe & Tatsoi

22 Sunday Nov 2009

Posted by in Dinner, Entree, Recipe

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The chickpea garlic sauce is delicious, flavorful, and savory. It clings nicely to all shapes of pasta and can be combined with quite a number of vegetables. This time I used sauteed broccoli rabe and tatsoi, but you can also use sauteed fresh tomatoes, different types of herbs, sauteed red bell peppers, roasted eggplant, etc. (*Indicates CSA vegetable.)

Recipe adapted from Cooking Light’s Pasta with Chickpeas and Garlic Sauce.

INGREDIENTS

Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth

Other

  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch broccoli rabe, rinsed and chopped (use all the leaves, stems, and florets; discard roots and bottom inch of the stem)*
  • 1 head/bunch of tatsoi (use all the leaves and stems, except discard last 1 inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop broccoli rabe and tatsoi, rinse and drain. Saute greens in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until greens are wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Simmer for 10 minutes while pasta cooks (see step 5).
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Serve immediately. Sprinkle with freshly grated cheese.

CSA Share Week 8

22 Sunday Nov 2009

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It’s the weekend before Thanksgiving and the second to last share of our autumn CSA. This is what we received in our weekly box of produce:

  • 1 medium bunch of broccoli rabe
  • 1 small bunch of tatsoi (an asian green similar to bok choy, but smaller, more delicate, with a slightly sweet and nutty aroma; usually eaten raw, but can be cooked like spinach to soften its flavor)
  • 1 small bunch of baby kale
  • 1 head of romaine lettuce
  • 1 large stalk of brussel sprouts (bulbs still on the vine)
  • 1/2 gallon of apple cider
  • 6 apples (different varieties)
  • 2 Bosc pears
  • 3 white potatoes

I think I’ll use the apples to make either an apple-cranberry pie with streusel topping or an apple crisp; and the brussel sprouts, kale, and potatoes for a roasted vegetable dish for Thanksgiving dinner. I’ll probably use the broccoli rabe and tat soi in a winter pasta dish for dinner tonight.

Cider Braised Chicken and Cabbage

21 Saturday Nov 2009

Posted by in Dinner, Entree, Recipe

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This is a hearty, flavorful roasted chicken dish inspired from the Irish Pub Cookbook. The chicken comes out extremely tender and savory, thanks to the beer and delicious roasted vegetables. Excellent served over mashed potatoes. (*Indicates CSA vegetable.)

INGREDIENTS

  • 1/3 cup all-purpose unbleached flour
  • Freshly ground salt and pepper
  • 2 large bone-in chicken halves, skin on (about 2 lbs.)
  • 1/4 cup extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 4-5 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 1 large onion, sliced
  • 3 bay leaves
  • 2 medium apples, unpeeled and diced*
  • 1/2 cup golden raisins
  • 2 tbsp fresh flat-leaf parsely
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 head shredded cabbage*
  • 1 cup chicken stock
  • 1 cup Irish cider, or other beer (such as a belgian ale)

DIRECTIONS

  1. Preheat oven to 325 degrees F. Season raw chicken with salt and pepper, on both sides. Dredge chicken in flour, shaking off excess.
  2. In a large skillet over medium heat, warm oil. Add the chicken in batches and cook for 3-4 minutes on each side, or until lightly browned. Transfer chicken to a plate, and set aside.
  3. In a large ovenproof baking dish, combine garlic through cabbage. Toss with 3 tbsp extra virgin olive oil. Add chicken pieces, covering with vegetables. Pour the chicken stock and cider over meat and vegetables.
  4. Cover with foil and bake for 1 1/4 to 1 1/2 hours, or until chicken is tender.

Capitol Cooking Club – Inaugural Feast

21 Saturday Nov 2009

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Within a few months of moving to the DC area, my friend and fellow foodie, Kelly, organized a cooking club – not to be confused with dinner club. Back in Seattle, Kelly gathered with friends once a month to cook a delicious meal featuring locally produced ingredients together – to learn from each other and enjoy each other’s company. Luckily, she was easily convinced to start a DC version of this fantastic monthly event. Unfortunately, I was sick and missed in the DC Inaugural Feast, however, here’s Kelly’s version of the night’s FEASTivities:

November 20, 2009 – the big kick off of our Capitol Cooking Club!

We prepared and feasted on a Thanksgiving themed dinner featuring homemade hummus, beet and bitter green salad, two different flavors of pot pie, and freshly fried apple cider donuts.

For an appetizer we made roasted pumpkin hummus in advance so we had something to snack on while we cook, go to this link for the recipe. We served the hummus with pita bread, celery, and crackers. This hummus packs a big kick fueled by cayenne pepper complemented by a touch of cinnamon. You can definitely taste the pumpkin whereas the chickpeas served to provide some thickness to the dip. The pumpkin was picked at the Homestead Farms in Poolesville, MD. The spices were selected at The Glut Food Co-op in Mt. Rainier, MD.

We prepared a lovely shaved beet and bitter greens salad with garlic balsamic vinaigrette from Gourmet magazine. This was a delightful salad, quite simple actually. We substituted the garlic balasmic vinaigrette with a organge juice and mustard reduction balsamic vinaigrette instead. It might be livened up a bit by adding some feta or shaved Parmesan cheese.

For the main course we made two different types of vegetarian pot pies. The first was Kim’s recipe, which can be made with any seasonal root vegetables, tubers, or other such veggies. The Havarti dill cheese roux was amazing and we could smell the delicious aroma escaping from the oven as it cooked. This pot pie was slightly sweet and creamy, a creative variation on this traditional dish.

Our second Thanksgiving pot pie from Vegetarian Times won the grand prize in the magazine’s Thanksgiving recipe contest, and was certainly a winner with us. This pot pie tasted just like traditional turkey pot pie, only made with mouth-watering tofu. We decided not to use a plastic bag to form the crust as this seems a bit laborious to us and instead stuck with rolling it out on a board. The crust was perfectly flaky and buttery.

As we completed our main course we sat for a moment to let everything settle. Then excitement about the dessert built up and we returned to the kitchen to make apple cider donuts. These were amazing!

We started by making some traditionally shaped donuts and quickly turned to making donut holes which were more easily rolled and held their shape. Using paper bags we completed the donuts in either a cinnamon and sugar or powered sugar coating. Delicious! These will definitely be made again – perhaps we’ll experiment with beer batter next time.

-Kelly

Thanksgiving Vegetable Pot Pie

21 Saturday Nov 2009

Posted by in Entree, Recipe, Vegetarian

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Created by Adrianne Dickson and featured in Vegetarian Times, November 2009

INGREDIENTS

Filling

  • 2 medium potatoes, diced (2 cups)
  • 2 large carrots, sliced (1 cup)
  • 3 Tbs olive oil, divided
  • 1 16oz. pkg. firm tofu, drained and cute into cubes
  • ¼ cup plus 2 tbs. San-J Tamair Soy Sauce, divided
  • ½ tsp. granulated garlic, divided
  • ½ tsp. cayenne pepper, divided
  • 2 cups sliced button mushrooms
  • 1 large onion, diced (2 cups)
  • 1 cup chopped broccoli florets
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ cup all-purpose flour
  • 2 cups low-sodium vegetable broth
  • ½ cup plain soymilk
  • 3 Tbs. red wine
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. chopped fresh sage
  • 1 tsp. hoisin sauce
  • ½ tsp. vegan Worcestershire sauce

Crust

  • 1 ¼ cups all-purpose flour
  • ½ tsp. salt
  • ½ cup non-hydrogenated vegetable shortening
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh sage

DIRECTIONS

  1. To make Filling: Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
  2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, ¼ tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
  3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
  4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stiff until smooth. Stir roux into vegetables.
  5. Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining ¼ cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
  6. To make Crust: Preheat oven to 375oF. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. Cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.

NUTRITION INFORMATION

Per serving (1 slice): 394 Calories, 12 G Protein; 22 G Total Fat (6 G Sat Fat), 36 G Carbohydrates, <1 mg Cholesterol, 978 mg Sodium; 4 G Fiber; 5 G Sugars

Basic Pizza Sauce

20 Friday Nov 2009

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is a versatile, easy recipe and makes a delicious red pizza sauce.

INGREDIENTS

  • 1 28 oz can crushed tomatoes (can also use an equivalent amount of fresh tomatoes, pureed in a blender or food processor)
  • 1/4 cup EVOO (extra virgin olive oil)
  • Fresh herbs (try 1/4 cup chopped basil)
  • Salt to taste

DIRECTIONS

  1. Combine crushed tomatoes, EVOO, and herbs in a mediums sized saucepan. Bring to a gently boil, reduce heat to medium low, and continue to cook, uncovered or until the sauce becomes thick. About 1 hour.
  2. If needed, add salt and pepper to taste. (Note: Be sure to taste the sauce first before adding salt, especially if you’re using canned tomatoes, because it does become quite salt as the water evaporates and the sauce thickens.)

Mashed Potatoes

20 Friday Nov 2009

Posted by in Dinner, Recipe, Side, Vegetarian

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This is a very simple, tasty Irish recipe from The Irish Pub Cookbook. Try these mashed potatoes with Cider Braised Chicken and Cabbage.

INGREDIENTS

  • 2 3/4 to 3 pounds russet potatoes, peeled and cut into 1 inch pieces
  • 1 cup half and half
  • 1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces
  • Freshly ground salt and pepper to taste

DIRECTIONS

  1. Cook the potatoes in a pressure cooker according to pressure cooker directions.
  2. Mash potatoes in a large bowl. Add half and half and butter, and whisk until smooth. Season with salt and pepper.
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