From The Vine

Mediterranean Beef Pitas and Dilled Cucumbers; Overnight Pork Roast with Cabbage, Spicy Green Beans, and Skillet Zucchini

If you like tacos but have never tried Pitas you are in for a treat! Pita pockets are so soft and delicious and hummus, well what is not to like? Creamy, savory, filling, and good for you! Serve Dilled Cucumber Salad with the pitas along with a delicious dessert and you have great Mediterranean dinner!

Mediterranean Beef Pitas
realsimple.com

Servings: 4
Prep Time: 15
Cook Time: 15

Ingredients
1 pound ground beef
1 1/2 teaspoons dried oregano
kosher salt and black pepper
2 tablespoons olive oil
4 pocketless pitas
3/4 cup store-bought hummus
1/4 small red onion (sliced)
2 tablespoons fresh flat-leaf parsley
1 lemon (cut into wedges)

Directions
1. Form the beef into 16 ½-inch-thick patties and season with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat and cook the patties, 2 minutes per side for medium.
3. Top the pitas with the hummus, patties, onion, and parsley. Drizzle with the remaining tablespoon of oil and serve with the lemon wedges.

Dilled Cucumbers Recipe
tasteofhome.com

Prep Time: 15

Ingredients
1 large cucumber (thinly sliced)
1/2 teaspoon Salt
1/8 teaspoon pepper
2 teaspoons chopped fresh dill or 1 teaspoon dill weed
1/2 cup sour cream

Directions
1. Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve. Yield: 4 servings.

This overnight pork roast doesn’t need to cook overnight but you do need prepare ahead since it must marinate for 24 hours before cooking! This is a hearty recipe includes two things that pair well with pork: cabbage and potatoes. Serve with Spicy Sautéed Green Beans to add color and bold flavor to this meal.

Overnight Pork Roast With Cabbage
allrecipes.com

Servings: 1
Prep Time: 1 hr
Cook Time: 1 hr

Ingredients
4 teaspoons caraway seeds (crushed and divided)
2 cloves garlic (minced)
2 teaspoons Salt
1 teaspoon ground black pepper
3 pounds boneless pork loin roast
3 tablespoons olive oil (divided)
1 Onion (thinly sliced)
4 Carrots
2 Bay Leaves
2 1/2 pounds shredded fresh cabbage
1 (12 fluid ounce) can or bottle beer
2 tablespoons molasses
1 cup beef broth
4 potatoes (cooked and mashed)
salt and pepper (to taste)

Directions
1. In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste. Saute for 8 minutes, or until vegetables are tender. Transfer this to a 10×15 inch roasting pan.
4. In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds. Saute, stirring often, until this cooks down, about 5 to 10 minutes. Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan.
5. Heat the remaining olive oil in the same skillet over medium high heat. Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet. Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste.
6. Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes.
7. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until potatoes are lightly browned.

Spicy Sautéed Green Beans
realsimple.com

Servings: 4
Prep Time: 5
Cook Time: 15

Ingredients
kosher salt and black pepper
1 pound green beans
3 tablespoons olive oil
2 cloves garlic (thinly sliced)
1/4 to 1/2 teaspoon crushed red pepper

Directions
1. In a large saucepan of boiling salted water, cook the green beans until tender, 3 to 4 minutes; drain.
2. Wipe out the saucepan and heat the oil and garlic over medium heat until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Serve sprinkled with the crushed red pepper.

This dish makes a great side dish to serve with grilled burgers, chicken, or as a main course with a salad and hearty bread. And it uses up the abundance of zucchini that most farmers/gardeners find themselves with this time of year. And it is cooked in one pan so less clean up! It’s a win, win situation!

Skillet Zucchini
allrecipes.com

Servings: 4
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients
1/4 cup Butter
6 medium zucchini (sliced)
1 large onion (sliced)
2 large tomatoes (cut into chunks)
4 slices cooked bacon
salt and pepper (to taste)
1/4 cup water
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded Cheddar cheese
1/2 grated Parmesan cheese

Directions
1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

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Week 2 Recipes and Shopping List

Loaf-pan Chicken
familycircle.com
Servings : 4-6

3/4 cup applesauce
3 tbsp Worcestershire sauce
1 whole chicken

Dry rub:
1 tbsp turbinado sugar
2 3/4 tsp paprika
1 1/2 tsp black pepper
1 1/2 tsp garlic salt
3/4 tsp celery salt
3/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander

Build a fire (wood or a combination of wood and charcoal) for indirect cooking by stacking the coals on only one side of the grill, leaving the other side empty. The same cooking situation can be achieved on a gas grill by only lighting the burners on one side. (Or preheat your oven to 300 degrees and cook on oven instead of grill.)

In a small bowl, stir together applesauce and Worcestershire sauce. Holding chicken over a 9 x 5 x 3-inch loaf pan, pour mixture over chicken, making sure chicken is thoroughly coated inside and out. Let excess liquid drip into loaf pan.

In another small bowl combine dry rub ingredients and mix well. Coat entire chicken, inside and out with dry rub. Place chicken into loaf pan, breast side up.

When grill temperature reaches approximately 300 degrees, place loaf pan on grill grate away from coals (heat), close cover and cook 2 hours, or until internal temperature of chicken thigh reaches 175 degrees. Have an extra propane tank handy in case you run out.

Let chicken cool a bit in pan before cutting into serving pieces.

Balsamic Grilled Zucchini and Squash
allrecipes.com

Ingredients
2 zucchinis and squash (quartered lengthwise)
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch Salt
2 tablespoons balsamic vinegar

Directions
1. Preheat grill for medium-low heat and lightly oil the grate.
2. Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Blueberry Cobbler
realsimple.com

Ingredients
2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter (cut into pieces)
2 cups heavy cream

Directions
1. Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

Rosemary Lemonade

Ingredients
1/2 cup sugar
6 cups water
6 sprigs fresh rosemary
3/4 cup freshly squeezed lemon juice

Directions
Bring sugar and 2 cups water to boil in a small saucepan.
Add rosemary sprigs then cover and remove from heat.
Let syrup steep 30 minutes then strain syrup into pitcher.
Stir in 1/2 cup lemon juice and remaining 4 cups water.
Chill until ready to serve.

Bourbon Street New York Strip Steak
allrecipes.com

Ingredients
2 (6 ounce) boneless New York strip steaks
3 cups bourbon whiskey
1 cup dark brown sugar

Directions
1. Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
2. Preheat grill to high heat, and lightly oil grate.
3. Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.

Sour Cream Mashed Potatoes
realsimple.com

Ingredients
4 pounds red potatoes (about 8) (halved)
kosher salt and black pepper
2 cups sour cream
1/2 cup Milk
4 tablespoons (1/2 stick) unsalted butter
2 scallions (chopped) see note below

Directions
1. Place the potatoes in a large pot and add enough cold water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.
2. Add the sour cream, milk, butter, 1 teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Sprinkle with the scallions.

Wilted Greens
realsimple.com

Ingredients
2 large bunches Swiss chard, kale, or mustard greens (rinsed)
1/4 cup olive oil
1 medium yellow onion (thinly sliced)
1 1/2 teaspoons Kosher Salt

Directions
1. Tear the greens into pieces; discard stems.
2. In a pot, over medium heat, heat the oil. Add the onion and cook for 7 minutes. Add the greens and toss to coat. Cover and cook, stirring once, until wilted, about 2 minutes. Add the salt and serve.

Note: Many green onions picked before they’ve matured are referred to as scallions, but true scallions are a distinct and milder variety. Green onions can be substituted for scallions but you will need to use less than the amount of scallions called for, usually about half.

Shopping List
(Be sure to check off the items in your basket.)

Loaf Pan Chicken
Applesauce
Worcestershire sauce
Whole Chicken
Paprika
Black pepper
Garlic salt
Celery salt
Salt
Ground cumin
Ground coriander

Balsamic Grilled Zucchini and Squash
Zucchinis and squash
Olive oil
Garlic powder
Italian seasoning
Salt
Balsamic vinegar

Blueberry Cobbler
Fresh blueberries
Granulated sugar
All-purpose flour
Baking Powder
Kosher Salt
Lemon
Unsalted butter
Heavy cream

Rosemary lemonade
Sugar
Water
Fresh rosemary
Lemon juice

Bourbon Street New York Strip Steak
New York Strip Steaks
Bourbon
Brown sugar

Sour Cream Mashed Potatoes
Red potatoes
Salt
Pepper
Sour cream
Milk
Butter
Scallions (green onions)

Wilted Greens
Swiss Chard
Kale
Olive oil
Yellow onion
Kosher salt

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Week 2 Newsletter

Guess what, more changes!

Each year, and this is our fourth year, we have made little changes here and there to better improve our work/life balance. The Wednesday markets are not working out with our schedules and the markets are not supported enough or have enough traffic for us to continue to invest that much time.

We have decided to continue with the ordering process with pick ups available at the farm on Friday mornings before noon. Saturdays are still an option for pick up at the farm but require a scheduled appointment before noon. Deliveries are available for an additional fee of $10.

This weekly email will be sent on Wednesday afternoons with orders required by Thursday at noon. We will continue to offer featured meats each week but if you need certain cuts of pork, chicken, or beef you will need to place your meat order by Tuesday at noon. Rising Sons Beef and Garey Farms (Pork and Chicken) make deliveries each week to our farm on Wednesday.

All orders are first come first serve – if we cannot fill your order due to limited quantities we will let you know asap.

The key to eating local and in season is to plan ahead. We feel like we are helping in the planning process with our weekly menus. It’s easy to stop in the grocery store and buy whatever you want any time you want – but if you want local, fresh, better tasting fruits and vegetables then you will have to plan ahead. If you would like more help with how to switch you or your family over to an all local, all in season diet please feel free to call me.

With all this said, we understand our limited pick up times and locations can make it difficult for you as our customer. We hope this doesn’t discourage you from buying from our farm. If our schedule just doesn’t work for your schedule then please find a local farm that does fit your schedule.

On to the good stuff! Available for order this week: (All pricing is located on our website. Blackberries are same price as blueberries.)

Swiss Chard
Kale
Squash
Cucumbers
Zucchini
Blueberries
Blackberries
A few tomatoes….
Rosemary
Basil
Chives
Parsley
Whole Chickens
New York Strips
Ground Beef
Sausage
Bacon
Eggs

We look forward to hearing from you soon. Thank you for your support – we look forward to serving you and your family.

Your local farmer,
Kathy Shadburne Reed

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Week 1 2014

The first menu this week is Pork Chops with Chard and White Beans. If you have never tried Swiss chard you are in for a treat! I cooked this dish in my big cast iron skillet and kept the pork chops warm in a 250 degree oven while cooking the onions, chard and beans. The chops were so tender and juicy!

Serve radishes on the side with this dish or just keep them in the fridge to snack on between meals.

Pork Chops With Chard and White Beans
realsimple.com

Servings: 4

Ingredients
2 tablespoons olive oil
4 boneless pork chops (3/4 inch thick (about 1 1/2 pounds total))
1 teaspoon paprika
kosher salt and black pepper
1 bunch Swiss chard (stems thinly sliced and leaves torn into bite-size pieces (about 5 cups))
1 medium onion (chopped)
1 15.5-ounce can cannellini beans (rinsed)
2 tablespoons red wine vinegar

Directions
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil.
2. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes. Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.

Radish Revival
allrecipes.com

Ingredients
1 bunch radishes (trimmed)
1 teaspoon Salt
1/4 teaspoon ground mixed peppercorns
1 sprig fresh cilantro (optional)

Directions
1. Place the radishes in a bowl, and sprinkle with salt and peppercorns. Toss until evenly mixed. Serve garnished with a sprig of cilantro.

Our second meal is delicious hamburgers on the grill adorned with cheese, lettuce and other favorite toppings. Try grilled onions and barbecue sauce instead of traditional ketchup/mustard. Or add lettuce and smoked Gouda cheese! Basil makes a great substitute for or in addition to lettuce!

Serve with grilled cabbage, yes you can grill it! Finish with yummy Strawberries in Syrup.

Summer Grilled Cabbage
allrecipes.com

Servings 8

Ingredients
1 large head cabbage (cored and cut into 8 wedges)
8 teaspoons Butter
1/4 cup water
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon seasoned salt (or to taste)
ground black pepper (to taste)

Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
3. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

Strawberries and Syrup
realsimple.com

Servings: 6

Ingredients
2 quarts strawberries (hulled and halved).
1/4 cup granulated sugar
2 tablespoons Grand Marnier, cognac (or fruit brandy)
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar

Directions
1. Place the strawberries in a large bowl.
2. Simmer the granulated sugar and 1/3 cup water until the sugar dissolves. Remove from heat and stir in the Grand Marnier. Pour the syrup over the strawberries and toss.
3. Beat the cream and confectioners’ sugar in a medium bowl until soft peaks form.
4. Divide the strawberry mixture among individual bowls and top with the whipped cream.

Shopping list for meals
(Items found in your basket may be included on the list – be sure to cross those off the list before heading to the store.)

Pork chops

4 boneless pork chops
Olive oil
Paprika
Salt
Pepper
Bunch of Swiss Chard
Medium onion
1-15 oz can cannellini beans
Red wine vinegar

Radishes
Salt
Peppercorns
Cilantro

Grilled cabbage
Cabbage
Butter
Garlic powder
Seasoned salt
Ground pepper

Strawberries and Syrup
Strawberries
Sugar
Grand Mariner or Cognac
Heavy cream
Confectioners sugar

Topping suggestions for hamburgers
Bacon & smoked Gouda
Mozzarella & basil (instead of lettuce)
Grilled onions & Cheddar

Here are a few extra recipes you can used as side dishes with other meals. Kale, lettuce and cauliflower are in the family baskets.

Garlic Kale
allrecipes.com

Servings: — 3-4
Prep Time: 5 mins
Cook Time: 10 mins

Ingredients
1 bunch kale
2 tablespoons olive oil
4 cloves garlic (minced)

Directions
1. Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
2. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Cauliflower Casserole
allrecipes.com

Servings: — 6-8

Ingredients
1 large head cauliflower (broken into small florets)
1/2 cup Butter (melted)
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch Salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
This delicious salad dressing is easy to whip together and will keep up to 7 days stored in the refrigerator. Use it as dressing on your fresh lettuce or as a dip for raw vegetables!

Midwestern House Salad Dressing
allrecipes.com

Ingredients
3 cups mayonnaise
1/2 cup sour cream
6 tablespoons red wine vinegar
1/3 cup packed brown sugar
1/4 cup honey
1 teaspoon Worcestershire sauce
1/8 teaspoon ground white pepper
1/8 teaspoon Salt

Directions
1. In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.

Have a great week, thank you for allowing us to serve you and your family!

Kathy Shadburne Reed
Maple Morning Farm

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Maple Morning Farm Retail Price List 2014

Maple Morning Farm Vegetable, Fruit, Flowers, and more – Retail Price 2014

Beef Pricing Retail 2014

Pork and Chicken Pricing Retail 2014

 

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Welcome to the 2014 CSA Season with Maple Morning Farm

Beef Pricing Retail 2014

Pork and Chicken Pricing Retail 2014

Maple Morning Farm Retail Price 2014

Please see the attached links to our pricing for 2014.  Most items are priced per pound but all are noted if otherwise.  When placing an order, please order in quantities – not by pound.  We will total your order, whether by pound or piece according to our price sheets, and send you an email confirmation with your total. 

Our first week for ordering will begin the week of June 16th – with the first pick up on June 18th.  Don’t forget we can make arrangements for Saturday pick up and delivery. Deliveries will require a $10 service charge.

We accept cash, check and credit card – all credit card purchases will be assessed a 1% processing fee.

If you have questions – don’t hesitate to call us.  We look forward to serving you and your family.

Sincerely,

Kathy Shadburne Reed  

502-550-7644

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The Season Finale….Week 20 CSA Recipes

This week I have included a couple of my all time favorite recipes in the newsletter. They aren’t particularly healthy, but they are delicious! (I have offered some suggestions on how to transform a couple of the recipes to be healthier, but have not tried the suggestions myself.)

Bob’s Chicken and Corn Bisque

2 lbs. cooked chicken, chopped into small pieces
1 1/2 sticks butter
1 large onion, chopped
1 green bell pepper, chopped
5 stalks celery, chopped
1/2 cups plain flour
1 1/2 tbls Tony Cachere’s Creole seasoning
1 1/2 tbls Old Bay seasoning
1 qt whipping cream
3 cans chicken broth
1 can cream style corn
1 can whole kernel corn

In a 6 qt. pot, melt butter. Sauté onions, peppers, and celery until soft and onions turn clear. Add flour, stirring until it turns slightly brown and thickens a little. Add chicken broth slowly, stirring as you add to pot. Add whipping cream, creamed corn, whole corn and spices. Let simmer about 5 minutes. Add cooked chicken and let simmer for about 15 minutes.

(To make this a little more healthy, you may be able to cut down in the amount of butter. I would not cut back any more than half. Also, I am not a big fan of canned vegetables. For the whole corn I use corn that I have frozen during the summer. You can use fresh corn to make creamed corn but I have not tried it yet. I will include a recipe just in case you want to try it. Of course I love to use homemade chicken stock. If I don’t have that available I use organic chicken stock.)

This bisque freezes well. Double the recipe, freeze extra and enjoy on a cold winter night.

Creamed Corn
recipe.com

Ingredients
3 cups fresh corn kernels (divided)
3/4 cup low-fat milk
1 tablespoon cornstarch
1/4 teaspoon Salt

Directions
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.

My neighbor gave me this recipe years ago. She said her mom always served it to company. With the canned soup and onion soup mix, I just could not picture myself serving it to company but I tried it for my family! Well it is our favorite go to roast recipe by far! It isn’t a healthy recipe but it is good and makes an awesome “gravy” to pour over mashed potatoes!

Yummy Pot Roast

Roast, chuck
1can cream of mushroom soup
1 package dry Lipton Onion soup mix
Corn starch

Put the roast in a crock pot. Pour mushroom soup over the roast. Sprinkle onion soup mix over roast. Add 1/2 can of water. Cover and cook on low for 5-6 hours.

Take roast out of the crockpot, place on a platter and cover with foil to keep warm. Put 2-3 tablespoons of corn starch into a small bowl. Add water, a little at a time stirring until there are no lumps and it is the consistency of milk. Pour into the crock pot and stir to thicken the gravy.

Serve roast with mashed potatoes. Pour gravy over both.

To make this a little more healthy you could make your own cream of mushroom soup and onion soup mix. Recipes for both follow.

Cream of Mushroom Soup
bettycrocker.com

Ingredients
1 lb fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon Salt
1 cup whipping (heavy) cream
1 can (14 oz) chicken broth
1 tablespoon dry sherry (if desired)
freshly ground pepper

Directions
1 Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms.
2 In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
3 Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.

*****Do not add water to the roast if using this soup recipe.

Dry Onion Soup Mix
recipes.com

2/3 cups dehydrated onions
1/2 cup beef bouillon powder
2 Tbsp cornstarch
2 tsp onion powder
2 tsp parsley flakes
1/2 tsp ground black pepper

Combine all ingredients and seal in ziplock bag or jar. Use as you would boxed onion soup mix.

My favorite way to cook turnip and beets is below. Both are so simple!

Turnips

Wash, peel, slice turnips. Put in pan and cover with water. Salt and pepper. Cook on medium beat until turnips are tender and water has evaporated almost all the way. About half way through cooking, add a tablespoon or two of bacon grease. Yes, bacon grease! No true southern kitchen is complete without a jar in the fridge.

I love turnips with grilled pork chops.

Roasted Beets

Preheat oven to 400 degrees. Wash beets, cut off greens, half or quarter depending on the size of the beet. Do not peel. Make sure all the pieces are approximately the same size.

Toss in olive oil. Salt and pepper. Put beets on a cookie sheet. Cover tightly with foil. Roast for 30-40 minutes or until beets are tender. Remove from oven, uncover and let cool a few minutes. Pull the peel off each piece. Salt and pepper a little more if necessary.

This risotto recipe would make a filling main dish. Serve with a salad and crusty bread.

Butternut Squash Risotto
realsimple.com

Ingredients
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 large yellow onion (finely chopped)
1/2 teaspoon Kosher Salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh sage
1 small butternut squash, peeled, seeded (and grated (about 4 cups))
1 large clove garlic (finely chopped)
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup (2 ounces) grated Parmesan

Directions
1. Warm the broth in a small saucepan over low heat.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.
3. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
4. Remove from heat and stir in the Parmesan. Spoon into individual bowls.

Cabbage For Those Who Dislike Cabbage Recipe
food.com

Ingredients
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons margarine
1 tablespoon canola oil
8 cups shredded green cabbage (about 1 normal-sized head)
1 tablespoon packed brown sugar
1 tablespoon red wine vinegar

Directions
1. In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
2. Sauté until the cabbage is limp, about 5 minutes or so.
3. Reduce heat to medium-low and stir in vinegar.
4. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
5. Add salt and pepper to taste and serve.

Sweet Potato Fries
recipe.com

Ingredients
4 medium sweet potatoes (peeled (if desired))
2 tablespoons olive oil
Salt and pepper (to taste)
Snipped fresh parsley (optional)

Directions
Preheat oven to 400 degrees F. Line two baking sheets with foil.
Cut sweet potatoes lengthwise into 1/2-inch thick strips. Place sweet potatoes in a large bowl. Drizzle with oil and toss to coat. Arrange sweet potatoes in a single layer on prepared baking sheets and bake for 10 to 15 minutes.
Turn potatoes over and bake for 10 to 15 minutes more or until golden brown. Season to taste with salt and pepper. Sprinkle with parsley if desired.

Brussels Sprouts With Brown Butter and Sage
realsimple.com

Ingredients
2 pounds fresh brussels sprouts (40 to 50 sprouts) (trimmed and halved)
3 tablespoons butter
1/4 cup coarsely chopped sage leaves (6 to 8 leaves)
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper

Directions
1. In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
2. In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it. Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper. Toss to coat in the butter and cook until heated through, 5 to 7 minutes.
3. Serve warm or at room temperature.

Sausage and Apple Kebabs With Smashed Potatoes and Peas
realsimple.com

Ingredients
1 ½ pounds medium potatoes (about 4)
kosher salt and black pepper
1 cup frozen peas
⅔ cup whole milk
2 tablespoons butter
18 ounces fully cooked chicken sausage links or kielbasa
2 apples
¼ cup maple syrup
8 small wooden skewers

Directions
1. Soak the skewers in water for 15 minutes. Heat oven to 400° F and line a rimmed baking sheet with foil or parchment.
2. Peel and quarter the potatoes and place them in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Add the peas and simmer until heated through, about 1 minute. Drain the potatoes and peas and return them to the pot. Add the milk, butter, ¾ teaspoon salt, and ¼ teaspoon pepper and gently mash.
3. While the potatoes are cooking, cut the sausage on the diagonal into 1-inch chunks. Core and cut the apples into chunks.
4. Alternately thread the sausage and apple chunks onto the skewers and place on the baking sheet.
5. Brush the skewers with 2 tablespoons of the maple syrup and roast for 10 minutes. Brush with the remaining 2 tablespoons of maple syrup and continue to roast until the apples are tender but still hold their shape, 10 to 15 minutes more. Serve with the smashed potatoes and peas.

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Sunday Suppers, Sweet and Simple – Week 18,19 CSA Recipes

This week we have two delicious meals full of the flavor of fall! But first I have to share a ridiculously simple, but ridiculously delicious, recipe for Cauliflower Soup. I could not believe how good cauliflower really taste! No cheese, not fried, just cauliflower. Try it!

Cauliflower Soup
food52.com

Ingredients
3 Tbls olive oil
1 medium onion (sliced thin)
1 head cauliflower (fresh, cut into florets)
salt (to taste)
5 1/2 cups water (divided)
extra virgin olive oil (to taste)
freshly ground pepper (to taste)

Directions
1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.

2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

4. Thin the soup with 1/2 cup hot water if desired. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bonus:

If you have apples from last weeks basket you might just cook them for a simple side dish to any meal. This is how like to fix them.

Cooked Apples

Wash, core and slice apples, 1-2 for each serving. Place about 2 tablespoons of butter in a medium sized cast iron skillet. Melt butter, then add sliced apples. Toss to coat apples with butter. Cook slowly until apples begin to soften. Drizzle with agave nectar to sweeten. Sprinkle with cinnamon, allspice, or even a little nutmeg. Continue to cook stirring occasionally. Serve warm.

Our first meal this week is an easy, slow cooking pot of Sunday Afternoon Slow-Cooked Spare Ribs. This recipe has lots of flavor going on so we are serving the ribs with the simple flavors of Turnip Mashed Potatoes. Serve a fresh salad with homemade Thousand Island dressing.

Sunday Afternoon Slow-Cooked Spare Ribs
allrecipes.com

Ingredients
8 meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay® ())
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Directions
1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
3. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

Turnip Mashed Potatoes
foodnetwork.com

Ingredients
4 large potatoes (skin on, optional)
1 large turnips (peeled)
1/3 cup cream (heated)
6 tablespoons (1 stick) butter (melted)
1/2 cup sour cream
salt and pepper

Directions
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

Thousand Island Dressing
recipe.com

Ingredients
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)

Directions
In a small bowl combine mayonnaise and chili sauce. Stir in relish, sweet pepper onion, and 1 teaspoon Worcestershire sauce.
Serve immediately or cover and store in refrigerator for up to 1 week. Before serving, if necessary, stir in 1 to 2 tablespoons milk until dressing reaches desired consistency.
Makes 1-1/2 cups.

Our second meal starts off with Autumn Squash Soup With Orange. The recipe calls for butternut or acorn squash but I think you could use a combination of both, especially if you have have one of your butternut squash leftover from a previous week!

The main dish is Autumn Pot Roast II. Again, there are lots of great flavors going on in this recipe so we are serving it with simple roasted broccoli. If you have never roasted broccoli you are in for a treat. Roasting really brings out the best flavor of this common, sometimes boring vegetable. Sometimes simpler really is better!

We end this meal with a traditional Sweet Potato Pie! Yum!

Autumn Squash Soup With Orange
realsimple.com

Ingredients
1 tablespoon unsalted butter
2 leeks, white and tender green parts only (thinly sliced)
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded (and cut into 1/2-inch pieces)
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Directions
1. Melt the butter over low heat. Stir in the leeks and cook until softened, 4 to 6 minutes.
2. Add the zest, squash, and nutmeg and cook for 2 minutes.
3. Add the stock and bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
4. Puree in a food processor or blender in two batches. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Autumn Pot Roast II
allrecipes.com

Ingredients
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic (minced)
4 tablespoons butter
1 large onion (sliced thin)
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf (crumbled)
1/2 cup rum
1/2 cup water

Directions
1. Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
2. Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
3. Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

Roasted Broccoli with Lemon
recipe.com

Ingredients
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Salt
Freshly ground pepper
Lemon wedges

Directions
Preheat oven to 450 degrees F.
Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

Sweet Potato Pie
recipe.com

Ingredients
1 recipe for a single- crust pie pastry (or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.))
2 eggs
3/4 cup sugar
1 5 ounce can evaporated milk
3 tablespoons butter (melted)
1 teaspoon finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked (and mashed (1-1/3 cups))

Directions
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
To prevent over browning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.

SHOPPING LIST

Cauliflower Soup
3 Tbls olive oil
1 medium onion (sliced thin)
1 head cauliflower (fresh, cut into florets)
salt (to taste)
5 1/2 cups water (divided)
extra virgin olive oil (to taste)
freshly ground pepper (to taste)

Sunday Afternoon Slow-Cooked Spare Ribs
8 meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay® ())
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Turnip Mashed Potatoes
4 large potatoes (skin on, optional)
1 large turnips (peeled)
1/3 cup cream (heated)
6 tablespoons (1 stick) butter (melted)
1/2 cup sour cream
salt and pepper

Thousand Island Dressing
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)

Autumn Squash Soup With Orange
1 tablespoon unsalted butter
2 leeks, white and tender green parts only (thinly sliced)
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded (and cut into 1/2-inch pieces)
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Autumn Pot Roast II
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic (minced)
4 tablespoons butter
1 large onion (sliced thin)
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf (crumbled)
1/2 cup rum
1/2 cup water

Roasted Broccoli with Lemon
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Salt
Freshly ground pepper
Lemon wedges

Sweet Potato Pie
1 recipe for a single- crust pie pastry (or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.))
2 eggs
3/4 cup sugar
1 5 ounce can evaporated milk
3 tablespoons butter (melted)
1 teaspoon finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked (and mashed (1-1/3 cups))

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Crock Pot Cooking Week 17 (Wednesday) Week 18 (Saturday) CSA Recipes

This week we have two delicious meals full of the flavor of fall! But first I have to share a ridiculously simple, but ridiculously delicious, recipe for Cauliflower Soup. I could not believe how good cauliflower really taste! No cheese, not fried, just cauliflower. Try it!

Cauliflower Soup
food52.com

Ingredients
3 Tbls olive oil
1 medium onion (sliced thin)
1 head cauliflower (fresh, cut into florets)
salt (to taste)
5 1/2 cups water (divided)
extra virgin olive oil (to taste)
freshly ground pepper (to taste)

Directions
1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.

2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

4. Thin the soup with 1/2 cup hot water if desired. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bonus:

If you have apples from last weeks basket you might just cook them for a simple side dish to any meal. This is how like to fix them.

Cooked Apples

Wash, core and slice apples, 1-2 for each serving. Place about 2 tablespoons of butter in a medium sized cast iron skillet. Melt butter, then add sliced apples. Toss to coat apples with butter. Cook slowly until apples begin to soften. Drizzle with agave nectar to sweeten. Sprinkle with cinnamon, allspice, or even a little nutmeg. Continue to cook stirring occasionally. Serve warm.

Our first meal this week is an easy, slow cooking pot of Sunday Afternoon Slow-Cooked Spare Ribs. This recipe has lots of flavor going on so we are serving the ribs with the simple flavors of Turnip Mashed Potatoes. Serve a fresh salad with homemade Thousand Island dressing.

Sunday Afternoon Slow-Cooked Spare Ribs
allrecipes.com

Ingredients
8 meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay® ())
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Directions
1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
3. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

Turnip Mashed Potatoes
foodnetwork.com

Ingredients
4 large potatoes (skin on, optional)
1 large turnips (peeled)
1/3 cup cream (heated)
6 tablespoons (1 stick) butter (melted)
1/2 cup sour cream
salt and pepper

Directions
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

Thousand Island Dressing
recipe.com

Ingredients
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)

Directions
In a small bowl combine mayonnaise and chili sauce. Stir in relish, sweet pepper onion, and 1 teaspoon Worcestershire sauce.
Serve immediately or cover and store in refrigerator for up to 1 week. Before serving, if necessary, stir in 1 to 2 tablespoons milk until dressing reaches desired consistency.
Makes 1-1/2 cups.

Our second meal starts off with Autumn Squash Soup With Orange. The recipe calls for butternut or acorn squash but I think you could use a combination of both, especially if you have have one of your butternut squash leftover from a previous week!

The main dish is Autumn Pot Roast II. Again, there are lots of great flavors going on in this recipe so we are serving it with simple roasted broccoli. If you have never roasted broccoli you are in for a treat. Roasting really brings out the best flavor of this common, sometimes boring vegetable. Sometimes simpler really is better!

We end this meal with a traditional Sweet Potato Pie! Yum!

Autumn Squash Soup With Orange
realsimple.com

Ingredients
1 tablespoon unsalted butter
2 leeks, white and tender green parts only (thinly sliced)
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded (and cut into 1/2-inch pieces)
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Directions
1. Melt the butter over low heat. Stir in the leeks and cook until softened, 4 to 6 minutes.
2. Add the zest, squash, and nutmeg and cook for 2 minutes.
3. Add the stock and bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
4. Puree in a food processor or blender in two batches. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Autumn Pot Roast II
allrecipes.com

Ingredients
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic (minced)
4 tablespoons butter
1 large onion (sliced thin)
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf (crumbled)
1/2 cup rum
1/2 cup water

Directions
1. Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
2. Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
3. Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

Roasted Broccoli with Lemon
recipe.com

Ingredients
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Salt
Freshly ground pepper
Lemon wedges

Directions
Preheat oven to 450 degrees F.
Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

Sweet Potato Pie
recipe.com

Ingredients
1 recipe for a single- crust pie pastry (or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.))
2 eggs
3/4 cup sugar
1 5 ounce can evaporated milk
3 tablespoons butter (melted)
1 teaspoon finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked (and mashed (1-1/3 cups))

Directions
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
To prevent over browning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.

SHOPPING LIST

Cauliflower Soup
3 Tbls olive oil
1 medium onion (sliced thin)
1 head cauliflower (fresh, cut into florets)
salt (to taste)
5 1/2 cups water (divided)
extra virgin olive oil (to taste)
freshly ground pepper (to taste)

Sunday Afternoon Slow-Cooked Spare Ribs
8 meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay® ())
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Turnip Mashed Potatoes
4 large potatoes (skin on, optional)
1 large turnips (peeled)
1/3 cup cream (heated)
6 tablespoons (1 stick) butter (melted)
1/2 cup sour cream
salt and pepper

Thousand Island Dressing
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)

Autumn Squash Soup With Orange
1 tablespoon unsalted butter
2 leeks, white and tender green parts only (thinly sliced)
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded (and cut into 1/2-inch pieces)
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Autumn Pot Roast II
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic (minced)
4 tablespoons butter
1 large onion (sliced thin)
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf (crumbled)
1/2 cup rum
1/2 cup water

Roasted Broccoli with Lemon
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Salt
Freshly ground pepper
Lemon wedges

Sweet Potato Pie
1 recipe for a single- crust pie pastry (or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.))
2 eggs
3/4 cup sugar
1 5 ounce can evaporated milk
3 tablespoons butter (melted)
1 teaspoon finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked (and mashed (1-1/3 cups))

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So much goodness! Week 16 CSA Recipes

There is so much goodness in your basket this week that we have three meals worth of recipes!

The first recipe, Moroccan Chicken With Kale and Roasted Squash, calls for boneless chicken breasts. Always make sure that you buy organic or at the very least hormone and antibiotic free chicken. Your health will thank you! You might have an acorn squash or two left over from last week that you can use in this recipe. Serve with Goat Cheese-Topped Tomatoes. Since the chicken has a Moroccan flare to it I think you could change up the tomatoes and use feta cheese instead of goat cheese and eliminate the pesto. Switch out the basil for oregano.

Moroccan Chicken With Kale and Roasted Squash
realsimple.com

Ingredients
1 large acorn squash (about 2 pounds) —halved, seeded (and sliced 1/2 inch thick)
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless (skinless chicken breasts)
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 bunch kale (thick stems removed and leaves torn (about 6 cups))
1 cup pitted prunes (halved)
2 cloves garlic (chopped)

Directions
1. Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.
2. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
3. Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.

Goat Cheese-Topped Tomatoes
wholefoodsmarket.com

Ingredients
1/3 cup goat cheese (chèvre)
2 tablespoons fresh-made basil pesto
4 medium tomatoes
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 tablespoon minced fresh basil

Directions
Preheat oven to 350°F. Mix together goat cheese and pesto on a small bowl; set aside. Cut about 1/4 inch off top of tomato and discard “cap.” Drizzle olive oil on tomato. Season with salt and pepper.Bake tomatoes on baking sheet for about 45 minutes, or until tender. (They should not cook so long that they begin to fall apart.) Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.

Our second meal starts with Roasted Cauliflower Soup. I love soup on a crisp fall day, or any day for that matter! The Chicken Fried Steak recipe leans toward the healthy side using whole wheat flour, low sodium broth and egg whites instead of the whole egg. It is still yummy and hearty. I would serve with simple sliced tomatoes. End the meal with a Sweet Potato Apple Cake. What says fall better than sweet potatoes and apples!

Roasted Cauliflower Soup
recipe.com

Ingredients
1 head cauliflower (cut into florets)
1 large onion (sliced)
2 cloves garlic (each halved)
2 tablespoons olive oil
2 cans (14.5 ounces each) chicken broth
1 cup water
1 bay leaf
1 teaspoon chopped fresh thyme
1 cup half-and-half
1 teaspoon Salt
1/8 teaspoon black pepper

Directions
Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.

Chicken-Fried Steak
myrecipes.com

Ingredients
4 (4-ounce) minute steaks
2 teaspoons Worcestershire sauce
3/4 cup whole-wheat flour
1/2 teaspoon Spanish smoked or regular paprika
1/2 teaspoon salt (divided)
1/2 teaspoon pepper (divided)
2 large egg whites
3/4 cup 2% reduced-fat milk (divided)
4 teaspoons canola oil (divided)
1/2 cup low-sodium beef broth
1/4 teaspoon hot pepper sauce (such as Tabasco)

Directions
1. Place steaks between 2 double layers of plastic wrap or in a large zip-top bag; pound to 1/4-inch thickness. Brush each steak with Worcestershire sauce, and remove to a plate.
2. Combine flour, paprika, and 1/4 teaspoon each salt and pepper in a bowl. Combine egg whites and 1/2 cup milk in a separate bowl; whisk lightly. Dip 1 steak in egg mixture, shake off excess liquid, then dip twice on each side in flour mixture; repeat with remaining steaks. Reserve 1 tablespoon seasoned flour.
3. Place 2 teaspoons oil in a large nonstick skillet over medium heat, and heat until very hot but not smoking. Add 2 floured steaks; cook 2–3 minutes per side or until golden brown. Remove steaks from pan; cover meat lightly with foil to keep warm. Add additional 2 teaspoons oil; cook remaining steaks.
4. To make gravy, add beef broth to skillet in which steaks were cooked. Whisk reserved flour into pan; cook over medium heat, whisking constantly, 1–2 minutes or until golden brown and bubbling. Slowly add remaining 1/4 cup milk, remaining 1/4 teaspoon each salt and pepper, and hot sauce; whisk 1–2 minutes more or until thickened. (Strain to remove brown bits from gravy, if desired.) Spoon 2 tablespoons gravy over each steak; serve.

Sweet Potato Apple Cake
wholefoodsmarket.com

Ingredients
cooking spray
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup brown sugar
1 egg
1 large apple, peeled (cored and grated)
1 (3/4-pound) sweet potato (peeled and grated)
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts

Directions
Preheat oven to 350°F. Lightly oil an (8-inch) baking pan with cooking spray; set aside.In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside. In a second large bowl, whisk together sugar and egg until well combined. Stir in apple, sweet potato, vanilla and walnuts and then add apple mixture to flour mixture and stir to combine. Transfer batter to prepared pan and bake until cake pulls away from the edges and is deep golden brown, 40 to 50 minutes. Set aside to let cool and then cut into squares and serve.

Our third meal starts with a sweet and sour Spinach Salad with Pears, Walnuts, and Goat Cheese. The main dish is a Fast-and-Fresh Sausage Ragu. No we don’t mean the kind in a jar! This is simple dish made with sausage, fresh vegetables, red wine, and pasta.The recipe calls for canned tomatoes but you could use an equivalent amount of chopped fresh tomatoes and add garlic, basil and oregano to the sauce.

Spinach Salad with Pears, Walnuts and Goat Cheese
wholefoodsmarket.com

Ingredients
3 pears
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon German mustard
1 teaspoon honey
3/4 pound spinach (torn into bite-size pieces)
1/2 red onion (thinly sliced)
1/2 cup walnuts (toasted)
4 ounces goat cheese (crumbled)

Directions
Chop 1 pear and slice the remaining two. Put chopped pear, oil, vinegar, mustard and honey into a blender and purée. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing. Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.

Fast-and-Fresh Sausage Ragu
myrecipes.com

Ingredients
1 (16-oz.) package rigatoni pasta
1 (1-lb.) package ground pork sausage with sage
1 medium onion (diced)
1 medium zucchini (diced)
2 medium carrots (diced)
1/4 teaspoon dried crushed red pepper
1 (6-oz.) can tomato paste
1 cup dry red wine
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
freshly grated Parmesan cheese

Directions
1. Cook pasta according to package directions; drain, reserving 1/2 cup hot pasta water.
2. Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to 2 minutes. Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.
3. Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese.

SHOPPING LIST

Moroccan Chicken With Kale and Roasted Squash
acorn squash
olive oil
kosher salt
black pepper
boneless chicken breasts
ground coriander
ground ginger
ground cinnamon
kale
pitted prunes
garlic

Goat Cheese-Topped Tomatoes
goat cheese
basil pesto
tomatoes
extra-virgin olive oil
sea salt
ground pepper
fresh basil

Roasted Cauliflower Soup
cauliflower
large onion
garlic
olive oil
chicken broth
bay leaf
fresh thyme
half-and-half
salt
black pepper

Chicken-Fried Steak
minute steaks
worcestershire sauce
whole-wheat flour
smoked or regular paprika
salt
pepper
egg whites
2% reduced-fat milk
canola oil
low-sodium beef broth
hot pepper sauce

Sweet Potato Apple Cake
cooking spray
whole wheat pastry flour
baking soda
salt
ground cinnamon
ground nutmeg
brown sugar
egg
apple
sweet potato
pure vanilla extract
chopped walnuts

Spinach Salad with Pears, Walnuts and Goat Cheese
pears
extra-virgin olive oil
white wine vinegar
German mustard
honey
spinach
red onion
walnuts
goat cheese

Fast-and-Fresh Sausage Ragu
rigatoni pasta
ground pork sausage
onion
zucchini
carrots
dried crushed red pepper
tomato paste
dry red wine
diced tomatoes with basil, garlic, and oregano
freshly grated Parmesan cheese

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