Tag Archives: raisins

Polskie Nalesniki (Polish Crepes)

09 Sunday May 2010

Posted by in Dinner, Entree, Vegetarian

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This savory and subtly sweet polish crepe (nalesniki) is a wonderful weekend brunch dish. Serve with potato salad, a simple green salad, and deviled eggs for a simple Polish Easter brunch. (*Indicates CSA product.)

INGREDIENTS

Crepe Batter

  • 1 cup organic skim milk
  • 2 organic eggs*
  • 1 cup all-purpose organic flour
  • 2 tbsp organic salted butter, melted

Crepe Filling

  • 2 cups organic, part-skim ricotta cheese
  • 2 organic eggs*
  • 1 1/2 tsp sweet orange marmalade
  • 1/3 cup finely chopped almonds
  • 1/3 cup golden raisins
  • 2 tbsp organic cane sugar
  • 2 tbsp organic butter*
  • sour cream

DIRECTIONS

  1. Combine crepe batter ingredients in a large bowl and beat on medium speed with an electric mixer until ingredients are thoroughly mixed. Set aside in the refrigerator for 1 to 1 1/2 hours.
  2. Meanwhile, combine the ricotta cheese through sugar in a large bowl.
  3. Heat a large, non-stick skillet on medium-heat. Grease pan well with butter. Pour a small amount (about 1/4 cup) of the crepe batter onto the greased pan (note: the pan must be hot), titling the pan to allow batter to spread evenly. Brown lightly on each side (about 15-30 seconds per side; use a spatula to carefully peel away the crepe from the pan and flip – see this video for more information). Remove the crepe to a large plate, and repeat until the batter is used up.
  4. Spread about 1/3-1/2 cup of the filling on each crepe (except for about a 1 inch edge around the crepe), and roll up, completely enclosing the filling.
  5. Melt about 1 tbsp of butter in the skillet, and lightly brown the outside of each rolled up crepe.
  6. Garnish with sour cream and serve.

Cider Braised Chicken and Cabbage

21 Saturday Nov 2009

Posted by in Dinner, Entree, Recipe

≈ 2 Comments

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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.

Fresh Apple Cake

02 Monday Nov 2009

Posted by in CSA, Dessert, Recipe, Vegetarian

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applecake

INGREDIENTS

  • 2 cups unbleached, all purpose flour (plus 1 tbsp for dusting the baking pan)
  • 2 cups sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 4 cups apples (about 5-6 medium apples, peeled and cut into small 1/4 inch pieces)
  • 1 cup chopped nuts (such as pecans or walnuts)
  • 1 cup dried fruit (such as golden raisins or currants)
  • Cooking spray

DIRECTIONS

  1. Peel and chop apples.
  2. Preheat oven to 350 degrees F. Coat a bundt pan evenly with cooking spray and dust with about 1 tbsp of flour. Remove any excess flour.
  3. Mix dry ingredients (flour through nutmeg, only) in a large bowl. In a separate bowl whisk wet ingredients (eggs through oil, only).
  4. Combine wet and dry ingredients. Fold in apples, nuts and dried fruit. There is only enough batter to evenly coat the apples, nuts and dried fruit. The mixture will be very sticky.
  5. Pour evenly into bundt pan and cooking for about 45 minutes or until a toothpick comes out clean. Serve with vanilla ice cream.

Multigrain Pancakes with Fruit

31 Saturday Oct 2009

Posted by in Breakfast, Recipe, Vegetarian

≈ 3 Comments

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This is a hearty, breakfast pancake recipe. Unlike most pancakes, you won’t be hungry 2 hours after eating these. The recipe calls for fresh apples and raisins, but the pancakes are also delicious with frozen raspberries and/or blueberries.
INGREDIENTS
  • 1 ½ cup spelt flour
  • ½ cup unbleached, all-purpose flour
  • 1 cup oats
  • ¼ cup yellow cornmeal
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1 ½ to 1 ¾ cup skim milk (use less for denser pancakes or more for lighter, fluffier pancakes)
  • 2/3 cup plain, low-fat yogurt
  • 2 tbsp canola oil
  • 2 eggs
  • ¼ cup brown sugar
  • 1 large apple, peeled, and finely diced
  • ¼ cup golden raisins (optional)
  • 1/4 tsp cinnamon (optional)

DIRECTIONS

  1. Combine first 6 ingredients; stir well and set aside.
  2. Combine milk through brown sugar in a separate bowl, whisk until combined well.
  3. Add to flour mixture, stirring until smooth. Fold in diced apple and raisins.
  4. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup.

Spaghetti Squash with Moroccan Spices, Raisins, Okra & Swiss Chard

01 Thursday Oct 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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Very flavorful and colorful side dish.

Adapted from Gourmet. Original recipe available at epicurious.com.

SpaghettiSquash&Vegetables

INGREDIENTS

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 2-4 tbsp EVOO
  • 4 garlic cloves, minced
  • 1 heaping teaspoon ground cumin
  • 1/2- 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1 (14.5 oz) can diced organic tomatoes
  • 1/2 cup golden raisins (such as Trader Joe’s)
  • 1/4 cup pine nuts (such as Trader Joe’s)
  • 1 medium red onion
  • 3-5 mini red and yellow sweet peppers
  • 2 cups okra
  • 1 bunch Swiss chard

DIRECTIONS

  1. Turn oven temperature to 400 °. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  2. In a large skillet, add EVOO and turn heat to medium-high. Add garlic and onion and cook, stirring, until golden, about 1 minute. Add sliced peppers and okra. Cook until almost done. Add undrained can of tomatoes and rinsed and chopped swiss chard. Cook until swiss chard is wilted and stem pieces are tender (about 3-5 minutes). Stir in spices and salt and remove from heat.
  3. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with onion/garlic/spice mixture, fresh herbs, raisins and pine nuts.