Herb Crusted Turkey Breast
Serves 6
1 turkey breast (bone in and skin on) from trader joe's
1/2 cup of butter
1/4 cup olive oil
(these following measurements are not precise... I just grabbed handfuls and chopped the herbs in)
Handful of Italian Flat Leaf parsley, chopped
9/10 Sprigs of Thyme, removed from stems
Handful of Sage, chopped
Handful of Tarragon, chopped
3 cloves of garlic, finely chopped
1 teaspoon Salt
1 teaspoon Freshly ground pepper
1. Preheat oven to 450 degrees F.
2. Wash and pat dry the turkey breast
3. Soften the butter in the microwave for 10 seconds at high. Mix in the olive oil, herbs, garlic, salt, and pepper.
4. Salt and pepper the turkey breast
5. Pat on the fat and herb mixture in between the skin and meat, to cover the whole breast. You should not be able to see the meat, but a layer of herb butter.
6. In a baking pan which high sides (the butter will melt off), place the turkey breast into the over and after 5 minutes reduce the oven temperature to 400 degrees F.
7. After 30 minutes, baste the turkey breast with the juices and butter that have run off the side.
8. Cook for 15 more minutes, then turn off the heat and allow the turkey breast to sit in the oven for 10 more minutes. (A total of 45 minutes active cooking, and 10 minutes carryover cooking).
9. Slice the turkey breast and prepare presentation. The drippings from the pan can be used to make a gravy, or you can just douse the turkey in the drippings.
Acorn Squash and Pesto Bake
Serves 6
2 Acorn squashes, baked for 45 minutes and mashed.
1 cup Homemade pesto
Parmesan cheese
Salt
Freshly ground black pepper
1. Preheat the oven to 400 degrees F.
2.
Mushroom Gravy (for the Mashed Potatoes and Turkey)
Candied Yams
Friday, December 5, 2008
Sunday, November 23, 2008
Pumpkin Chocolate Chip Cookies
Sorry I'm so behind on this guys - I'm sure you're all sitting on the edge of your seats waiting for something new (and also to fill in my previous recipes)
This one is quick so I'll fill you in:
Pumpkin Chocolate Chip Cookies (edit: I'm changing the name to Cakies, no longer called cookies)
- these cookies are supposed to be sort of cakey... but I haven't taken mine out of the oven yet so I'm not positive
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup cane sugar
1 cup flax seed meal
1/2 cup applesauce
1 egg, beaten
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie seasoning (courtesy of Trader Joe's)
- Preheat oven t0 350 degrees F
- Mix all the wet ingredients (includes sugar) together first.
- Add the dry ingredients and fold in.
- Spoon onto a cookie sheet and bake for 10 minutes, or until ready (mine are still in the oven.. should check on it now).
awesomeness (I hope)
They were pretty awesome, and I put them into a ziploc bag after they got to room temperature so they stayed moist for a couple days. These don't last very long though!
This one is quick so I'll fill you in:
Pumpkin Chocolate Chip Cookies (edit: I'm changing the name to Cakies, no longer called cookies)
- these cookies are supposed to be sort of cakey... but I haven't taken mine out of the oven yet so I'm not positive
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup cane sugar
1 cup flax seed meal
1/2 cup applesauce
1 egg, beaten
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie seasoning (courtesy of Trader Joe's)
- Preheat oven t0 350 degrees F
- Mix all the wet ingredients (includes sugar) together first.
- Add the dry ingredients and fold in.
- Spoon onto a cookie sheet and bake for 10 minutes, or until ready (mine are still in the oven.. should check on it now).
awesomeness (I hope)
They were pretty awesome, and I put them into a ziploc bag after they got to room temperature so they stayed moist for a couple days. These don't last very long though!
Monday, November 17, 2008
Baked Salmon with Avocado Dressing
Baked Salmon with Avocado Dressing
Makes 4 servings
One filet of salmon ~ 2.5 lbs
2 Avocados, cubed
2 tablespoons Soy sauce
2 tablespoons Rice wine vinegar
1 tablespoon Canola oil
1 teaspoon sugar
1 teaspoon chili-garlic sauce (siracha?)
Salt
Pepper
2 cloves Garlic, thinly sliced
1/4 inch Ginger, thinly sliced
1 teaspoon Sesame seeds
1/2 teaspoon Toasted sesame seed oil
Preparing the salmon:
1. Wash and pat dry the salmon filets if previously frozen. If fresh leave alone.
2. Mix a little bit of oil and soy sauce vigorously, and then brush it on to the salmon to thinly coat it.
3. Salt and pepper the salmon.
4. Stick the salmon filets at 400 degrees for about 10 minutes, and then turn off the heat and let it sit for 10 more minutes. The fish should be cooked but not well done.
5. Put aside on a serving platter and prepare the avocado topping.
Avocado topping:
1. In a mixing bowl, stir the soy sauce, rice wine vinegar, garlic, ginger, sugar, sesame oil, and siracaha until the sugar has dissolved.
2. Add the cubed avocado and fold it into the sauce with a spoon to prevent mashing it.
3. Let it sit for 5 minutes, divide it into two portions and scoop it onto the warm salmon.
You can serve this with brown rice and a side of stir fried snap peas.
Makes 4 servings
One filet of salmon ~ 2.5 lbs
2 Avocados, cubed
2 tablespoons Soy sauce
2 tablespoons Rice wine vinegar
1 tablespoon Canola oil
1 teaspoon sugar
1 teaspoon chili-garlic sauce (siracha?)
Salt
Pepper
2 cloves Garlic, thinly sliced
1/4 inch Ginger, thinly sliced
1 teaspoon Sesame seeds
1/2 teaspoon Toasted sesame seed oil
Preparing the salmon:
1. Wash and pat dry the salmon filets if previously frozen. If fresh leave alone.
2. Mix a little bit of oil and soy sauce vigorously, and then brush it on to the salmon to thinly coat it.
3. Salt and pepper the salmon.
4. Stick the salmon filets at 400 degrees for about 10 minutes, and then turn off the heat and let it sit for 10 more minutes. The fish should be cooked but not well done.
5. Put aside on a serving platter and prepare the avocado topping.
Avocado topping:
1. In a mixing bowl, stir the soy sauce, rice wine vinegar, garlic, ginger, sugar, sesame oil, and siracaha until the sugar has dissolved.
2. Add the cubed avocado and fold it into the sauce with a spoon to prevent mashing it.
3. Let it sit for 5 minutes, divide it into two portions and scoop it onto the warm salmon.
You can serve this with brown rice and a side of stir fried snap peas.
Monday, November 10, 2008
Mashed Potato Casserole and Artichoke, Squash, and Chard Cous-Cous
I get back from Orlando, and there's fresh vegetables and nothing in the pantry except artichoke hearts and cous-cous. I struggled for this dinner, but I created something new and edible!
Mashed Potato Casserole (8 Servings... it's pretty dense)
12 medium sized potatoes, peeled and diced into equal sizes (CSA box)
1 small head of cauliflower, cut the same size as the potatoes (CSA box)
2 carrots, chopped into the same size pieces as potatoes (CSA box)
1/2 tbsp butter
1/2 tbsp olive oil
1 small onion, diced (CSA box)
2 cloves garlic, diced (CSA box)
1 leek, white part only, sliced (CSA box)
4 chantarelle mushrooms, thinly sliced lengthwise (CSA box)
3 artichoke hearts, chopped up (Trader Joe's canned)
1/2 cup chedder cheese
Milk
Bread crumb to top it off
Salt
Pepper
- Boil the potatoes, cauliflower, and carrots for 30 minutes, or until they have reached mashing consistency.
- While those are boiling, sautee the onion, garlic, and leeks in the butter and olive oil until they have become translucent. Add the mushrooms and artichokes, and cook for 4-5 more minutes. Season with salt and pepper.
- After straining the potatoes, cauliflower, and carrots from the water, mash them up with some milk and half of the cheese until the potatoes have reached a mashed potato consistency. Season with salt and pepper.
- Stir in the sauteed vegetables and mix well.
- Place the mixture into a casserole or bread dish, and top it off with the bread crumbs and left-over cheese.
- Bake it at 400 degrees F for 5 minutes, and place it under the broiler until the top has browned.
Artichoke, Squash, and Chard Cous-Cous
Makes 4 servings
1 can artichoke hearts from TJ's
1 delicata squash
4 leafs of chard
1 shallot, chopped
1 clove garlic, chopped
1 cup cous-cous, uncooked
1/2 teaspoon Chili spice (from Limbo, it's a combination of Ancho and Chipotle chilies, black pepper, a bit of cinnamon and salt)
1 tbsp. Olive Oil
salt
pepper
Mashed Potato Casserole (8 Servings... it's pretty dense)
12 medium sized potatoes, peeled and diced into equal sizes (CSA box)
1 small head of cauliflower, cut the same size as the potatoes (CSA box)
2 carrots, chopped into the same size pieces as potatoes (CSA box)
1/2 tbsp butter
1/2 tbsp olive oil
1 small onion, diced (CSA box)
2 cloves garlic, diced (CSA box)
1 leek, white part only, sliced (CSA box)
4 chantarelle mushrooms, thinly sliced lengthwise (CSA box)
3 artichoke hearts, chopped up (Trader Joe's canned)
1/2 cup chedder cheese
Milk
Bread crumb to top it off
Salt
Pepper
- Boil the potatoes, cauliflower, and carrots for 30 minutes, or until they have reached mashing consistency.
- While those are boiling, sautee the onion, garlic, and leeks in the butter and olive oil until they have become translucent. Add the mushrooms and artichokes, and cook for 4-5 more minutes. Season with salt and pepper.
- After straining the potatoes, cauliflower, and carrots from the water, mash them up with some milk and half of the cheese until the potatoes have reached a mashed potato consistency. Season with salt and pepper.
- Stir in the sauteed vegetables and mix well.
- Place the mixture into a casserole or bread dish, and top it off with the bread crumbs and left-over cheese.
- Bake it at 400 degrees F for 5 minutes, and place it under the broiler until the top has browned.
Artichoke, Squash, and Chard Cous-Cous
Makes 4 servings
1 can artichoke hearts from TJ's
1 delicata squash
4 leafs of chard
1 shallot, chopped
1 clove garlic, chopped
1 cup cous-cous, uncooked
1/2 teaspoon Chili spice (from Limbo, it's a combination of Ancho and Chipotle chilies, black pepper, a bit of cinnamon and salt)
1 tbsp. Olive Oil
salt
pepper
Monday, November 3, 2008
Maple-Cinnamon cookies
It was a Sunday night, and I was craving cookies. I couldn't fall back onto my usual oatmeal chocolate-chip because I didn't have any chocolate chips in the house!! Man, what a disaster. I really need to keep more of those in stock.
Anyway, I came up with this awesome recipe instead because I was desperate:
Maple-Cinnamon Cookies (makes 14)
1 3/4 cup real maple syrup
1/4 cup cane sugar
1/3 cup brown sugar
1 egg
1/2 cup butter (I'll find substitutes for this in the future... I just wanted to the cookies to be good)
1/3 cup flax-seed meal
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1 1/2 cup whole wheat flour
- Preheat the oven to 400 degrees F.
- Mix all the ingredients together in this order: Beat the egg, add the syrup, sugars, butter, flax-seed, cinnamon, ginger, salt, flour.
- Place drops of cookies on a baking sheet at least 2 inches apart (these cookies spread out) and place them on the highest level in the oven to prevent the bottoms from burning.
- Cook for 10 minutes.
Anyway, I came up with this awesome recipe instead because I was desperate:
Maple-Cinnamon Cookies (makes 14)
1 3/4 cup real maple syrup
1/4 cup cane sugar
1/3 cup brown sugar
1 egg
1/2 cup butter (I'll find substitutes for this in the future... I just wanted to the cookies to be good)
1/3 cup flax-seed meal
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1 1/2 cup whole wheat flour
- Preheat the oven to 400 degrees F.
- Mix all the ingredients together in this order: Beat the egg, add the syrup, sugars, butter, flax-seed, cinnamon, ginger, salt, flour.
- Place drops of cookies on a baking sheet at least 2 inches apart (these cookies spread out) and place them on the highest level in the oven to prevent the bottoms from burning.
- Cook for 10 minutes.
Sunday, October 26, 2008
Leek, Fennel, and Potato Soup and Asian inspired salad
I get home from Seattle and there's a box of vegetables waiting to be eaten! Plus I got fennel this time and I have no idea what to do with I besides use it in salads, so I thought I'd reap its benefits by sticking it in a soup. Also, remember this recipes can easily be altered to anything you like. Also, feel free to request things and I'll try to make them if they ever show up in our CSA box.
Leek, Fennel, and Potato Soup
5 medium sized potatoes, peeled and diced
2 leeks, white parts with 1 inch or so where it transitions into the green, sliced
1 fennel bulb, sliced thinly
2 cloves garlic, chopped in half
1 medium onion, sliced same size as the fennel
2 tbsp butter
2 tbsp olive oil
salt
pepper
2 cups vegetable stock
2 cups water
chives for garnish
- heat the oil and butter in a large pot until the butter is melted and bubbly
- add the chopped onion, garlic, leeks, and fennel, and sautee until tender. Do not let them caramelize (it can be slightly prevented by adding salt early to wet the onions).
- after cooking this mixture for about 5 minutes, add the potatoes and stir. cover the pot and leave it on low heat for 10 minutes, stirring every 3-4 minutes.
- Add the water and stock, salt and pepper, and bring to a boil.
- Once the soup is at a boil, reduce heat to low and simmer for 25-30 minutes, until the potatoes are soft.
- Blend this mixture, and taste for salt and pepper - add according to taste.
- Garish the soup with thinly sliced chives.
Asian Salad
(note: I call this an asian salad because I used a soy-sesame dressing, but otherwise no real connections)
Salad materials:
1/2 head napa cabbage
2 handfuls of baby spinach
2 handfuls of baby greens
4-5 radishes, thinly sliced
1 carrot, thinly sliced
handful of sliced almonds
2 celery stalks, thinly sliced
Dressing materials:
1/4 cup rice wine vinegar
1/4 cup rice wine
2 teaspoons cane sugar
1/4 cup canola oil
1/4 cup soy sauce
1/8 cup sesame oil
1 inch ginger, sliced thinly
1 clove garlic, roughly chopped
- To make the dressing, dissolve the sugar into the rice wine and rice wine vinegar over low heat. Once the sugar has dissolved, add the oil, soy sauce, sesame oil, ginger, and garlic and stir the mixture.
- Toss all the salad ingredients together with half or more of the dressing, according to taste.
Leek, Fennel, and Potato Soup
5 medium sized potatoes, peeled and diced
2 leeks, white parts with 1 inch or so where it transitions into the green, sliced
1 fennel bulb, sliced thinly
2 cloves garlic, chopped in half
1 medium onion, sliced same size as the fennel
2 tbsp butter
2 tbsp olive oil
salt
pepper
2 cups vegetable stock
2 cups water
chives for garnish
- heat the oil and butter in a large pot until the butter is melted and bubbly
- add the chopped onion, garlic, leeks, and fennel, and sautee until tender. Do not let them caramelize (it can be slightly prevented by adding salt early to wet the onions).
- after cooking this mixture for about 5 minutes, add the potatoes and stir. cover the pot and leave it on low heat for 10 minutes, stirring every 3-4 minutes.
- Add the water and stock, salt and pepper, and bring to a boil.
- Once the soup is at a boil, reduce heat to low and simmer for 25-30 minutes, until the potatoes are soft.
- Blend this mixture, and taste for salt and pepper - add according to taste.
- Garish the soup with thinly sliced chives.
Asian Salad
(note: I call this an asian salad because I used a soy-sesame dressing, but otherwise no real connections)
Salad materials:
1/2 head napa cabbage
2 handfuls of baby spinach
2 handfuls of baby greens
4-5 radishes, thinly sliced
1 carrot, thinly sliced
handful of sliced almonds
2 celery stalks, thinly sliced
Dressing materials:
1/4 cup rice wine vinegar
1/4 cup rice wine
2 teaspoons cane sugar
1/4 cup canola oil
1/4 cup soy sauce
1/8 cup sesame oil
1 inch ginger, sliced thinly
1 clove garlic, roughly chopped
- To make the dressing, dissolve the sugar into the rice wine and rice wine vinegar over low heat. Once the sugar has dissolved, add the oil, soy sauce, sesame oil, ginger, and garlic and stir the mixture.
- Toss all the salad ingredients together with half or more of the dressing, according to taste.
Wednesday, October 22, 2008
Tofu and Broccoli Stir Fry
This may sound simple (and it is) but I feel like Chinese food gets butchered all too often in America because of over-flavoring and excessive sauces. I really miss the simple and delicious Chinese food of Monterey Park and Alhambra in Southern California (not to mention Taiwan and Hong Kong... but I took what was accessible to me), but I may do with my own Asian food (... I really miss the sauteed pea shoots and all those vegetarian dishes from Happi Family)
Tofu and Broccoli Stir Fry (I've been getting broccoli up the wazzooo from our CSA programs)
2 cloves garlic, sliced
1/2 inch ginger, sliced
2 small heads of broccoli, chopped up
1/2 red bell pepper, thinly sliced
2 stalks celery, sliced into 1/4 inch pieces at a slant
2 tbsp soy sauce
1/2 teaspoon sesame oil (which you should keep refrigerated to preserve freshness)
1 teaspoon garlic chili paste
2 tbsp canola oil (my favorite cooking oil)
1/2 pack of regular tofu (i'm not a fan of Firm tofu, it's sort of unappetizing)
- heat canola oil in wok at a high temperature. Make sure all your ingredients are prepped before beginning to cook anything.
- quickly add the garlic, ginger, and sesame oil and stir continuously until the kitchen air becomes fragrant.
- throw all your vegetables into the wok as you keep stirring and cook for 4-5 minutes, until the vegetables begin to give their form a little.
- toss in the tofu and seasonings, and cook while stirring for a couple more minutes.
yep.. keeping the recipes simple. they usually get more complex on Thursdays and the Weekends.
Tofu and Broccoli Stir Fry (I've been getting broccoli up the wazzooo from our CSA programs)
2 cloves garlic, sliced
1/2 inch ginger, sliced
2 small heads of broccoli, chopped up
1/2 red bell pepper, thinly sliced
2 stalks celery, sliced into 1/4 inch pieces at a slant
2 tbsp soy sauce
1/2 teaspoon sesame oil (which you should keep refrigerated to preserve freshness)
1 teaspoon garlic chili paste
2 tbsp canola oil (my favorite cooking oil)
1/2 pack of regular tofu (i'm not a fan of Firm tofu, it's sort of unappetizing)
- heat canola oil in wok at a high temperature. Make sure all your ingredients are prepped before beginning to cook anything.
- quickly add the garlic, ginger, and sesame oil and stir continuously until the kitchen air becomes fragrant.
- throw all your vegetables into the wok as you keep stirring and cook for 4-5 minutes, until the vegetables begin to give their form a little.
- toss in the tofu and seasonings, and cook while stirring for a couple more minutes.
yep.. keeping the recipes simple. they usually get more complex on Thursdays and the Weekends.
Spaghetti and Greens
I was really hungry last night and I wanted to use up a bunch of green vegetables that were sitting in my fridge, and things in my pantry.
This is what I had:
Spaghetti and Greens:
1/2 packet of Whole Wheat and Flaxseed Spaghetti from Trader Joe's
1 head of broccoli, sliced up into florets and the stems trimmed
1 bunch of beet greens (the leaves on top of the beets... I had these left over from the roasted beet salad on saturday), ripped up into big chunks
1/2 bunch of green chard, the stems sliced thinly and the leaves ripped apart.
5 basil leaves, julienned
Small handful of italian parsley, julienned
2 cloves garlic, chopped largely
2 tbsp olive oil
salt
pepper
- Heat large pan over medium heat. Add oil after the pan is hot, and let it heat up. Once the oil starts smoking, quickly add the chopped garlic, chard stems, and broccoli.
- Stir the mixture for 3 minutes to prevent the garlic from burning, and then add the chard leaves and beet greens. Cook this mixture for another 5-8 minutes, until the broccoli does not have the bitter flavor anymore (they should still be crunchy when eating).
- After boiling the pasta to al dente, add it to the greens with a couple spoons of the pasta water over medium heat. Cook for a couple more minutes, and then add the basil and parsley and stir again.
- If you feel like there isn't enough "sauce" coating the pasta, you can add a couple more spoons of olive oil after turning off the heat.
- Just stir it up, and you're ready to serve it.
For me, the pasta was accompanied with some toast and olive tapenade, and a nice goat cheese, argula, and spinach salad with a balsamic dressing.
It was quick and satisfying.
This is what I had:
Spaghetti and Greens:
1/2 packet of Whole Wheat and Flaxseed Spaghetti from Trader Joe's
1 head of broccoli, sliced up into florets and the stems trimmed
1 bunch of beet greens (the leaves on top of the beets... I had these left over from the roasted beet salad on saturday), ripped up into big chunks
1/2 bunch of green chard, the stems sliced thinly and the leaves ripped apart.
5 basil leaves, julienned
Small handful of italian parsley, julienned
2 cloves garlic, chopped largely
2 tbsp olive oil
salt
pepper
- Heat large pan over medium heat. Add oil after the pan is hot, and let it heat up. Once the oil starts smoking, quickly add the chopped garlic, chard stems, and broccoli.
- Stir the mixture for 3 minutes to prevent the garlic from burning, and then add the chard leaves and beet greens. Cook this mixture for another 5-8 minutes, until the broccoli does not have the bitter flavor anymore (they should still be crunchy when eating).
- After boiling the pasta to al dente, add it to the greens with a couple spoons of the pasta water over medium heat. Cook for a couple more minutes, and then add the basil and parsley and stir again.
- If you feel like there isn't enough "sauce" coating the pasta, you can add a couple more spoons of olive oil after turning off the heat.
- Just stir it up, and you're ready to serve it.
For me, the pasta was accompanied with some toast and olive tapenade, and a nice goat cheese, argula, and spinach salad with a balsamic dressing.
It was quick and satisfying.
Sunday, October 19, 2008
Leek, Mushroom, and Sundried Tomato Tortellini
Everybody always wonders what can be done with pasta without tomato (read: marinara) sauce. Here's a recipe you can try:
Leek, Mushroom, and Sundried Tomato Pasta
1/2 Cup mushrooms, chopped
2 Leeks, thinly sliced white part and a little bit of the green part before it becomes too tough.
2 Cloves garlic, chopped
1 Fork of julienned sundried tomatoes (I got these at trader joe's, not CSA unfortunately)
Salt
Pepper
Red chili flakes
2 Tbsp. olive oil
Any pasta you like, usually ones with grooves are better, like Fusili. I used 1 package of tortellini.
- Heat pan on medium heat. Add olive oil and sautee leeks and garlic for 3-4 minutes. Stir in the mushrooms, and add pepper to the mix. Do not add salt yet.
- After mushrooms look like they have begun to lose liquid, you can add salt to season. Also stir in the sundried tomatoes and chili flakes.
- After you have boiled the pasta to al dente, or however you like it, add it to the mixture with a bit of the pasta water and cook for 3-4 minutes.
Simple and tasty. Just how I like it. Also relatively healthy.
Leek, Mushroom, and Sundried Tomato Pasta
1/2 Cup mushrooms, chopped
2 Leeks, thinly sliced white part and a little bit of the green part before it becomes too tough.
2 Cloves garlic, chopped
1 Fork of julienned sundried tomatoes (I got these at trader joe's, not CSA unfortunately)
Salt
Pepper
Red chili flakes
2 Tbsp. olive oil
Any pasta you like, usually ones with grooves are better, like Fusili. I used 1 package of tortellini.
- Heat pan on medium heat. Add olive oil and sautee leeks and garlic for 3-4 minutes. Stir in the mushrooms, and add pepper to the mix. Do not add salt yet.
- After mushrooms look like they have begun to lose liquid, you can add salt to season. Also stir in the sundried tomatoes and chili flakes.
- After you have boiled the pasta to al dente, or however you like it, add it to the mixture with a bit of the pasta water and cook for 3-4 minutes.
Simple and tasty. Just how I like it. Also relatively healthy.
Roasted Beet Salad, Pumpkin Curried Couscous, and butter-free pumpkin chocolate chip bread
Where to start! this meal was fantastic.
Roasted Rainbow Beet Salad Dressed with Raspberry Basil Vinaigrette
4 Large beets, multicolored
Baby greens
Herbed Goat Cheese
4 Raspberries
3 Large basil leaves, julienned
1 Clove garlic, diced
Gold-quality balmasic vinegar from trader joe's (this is so far the most delicious balsamic i have tried)
Olive oil
Salt
Pepper
- Roast the beets at 400 degrees for 45 minutes in a covered pan with a low layer of water in it.
Let them rest/cool down for 10-15 minutes before attempting to remove the skin. Slice the beets into 1/8 inch pieces.
- Make the dressing by macerating the diced garlic, basil leaves, salt, pepper, and crushed raspberries in 1 part balsamic vinegar. After at least five minutes, 2 parts olive oil and stir vigorously to make the dressing.
- Toss the baby greens with the beets, goat cheese, and dressing immediately before serving.
Curried Pumpkin Cous-cous served in Acorn Squash
(makes 4 servings)
1 Medium onion, diced
1 Small potato, diced
2 Cloves garlic, diced
1/2 Cup mashed pumpkin
1 Cup whole wheat couscous
1 Tablespoon curry powder
2 Acorn squash, halved lengthwise and seeds scooped out
Canola oil
Salt
Pepper
Chopped parsley for garnish
- Roast halved acorn squash at 400 degrees for 40 minutes after brushing it with canola oil and salting and peppering it.
- Sautee onions and garlic at medium heat in 1 tbsp canola oil until onions look translucent. Add potatoes and cook until soft.
- Add mashed pumpkin and curry powder, and cook for 2-3 minutes.
- Add dry cous-cous and stir. Cook for 2-3 minutes, and then add 3/4 cup of water. Cover pot and wait for cous-cous to soak up the water.
- Stuff cous-cous into squash, and bake at 350 degrees for 10 minutes, until the surface of the cous-cous gets crispy.
- Garnish with parsley before serving.
Butter-free Pumpkin Bread with Chocolate Chips
(I've been trying a new recipe every weekend until I find one I fall in love with)
1 Cup mashed pumpkin (I got this from baking a pumpkin in the oven for 45 minutes at 400 degrees)
1/2 Cup cane sugar
1/2 Cup brown sugar
1/4 Cup Earthbalance fake butter (it's non-hydrogenated expeller pressed oil.. or something like that)
2/3 Cup Flax-seed meal
1/2 Cup Unsweetened Applesauce
1 Egg, beaten
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 Cup whole wheat flour (I really like King Arthur brand from trader joe's)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chocolate chips
- Preheat oven to 350 degrees F
- Blend all the wet ingredients together (everything except flour, baking powder, and baking soda) until well mixed.
- Slowly incorporate the flour into the mixture, not all at once.
- Stir in the chocolate chips.
- Pour into an oiled loaf pan, and make for 55 minutes at 350 F. I usually turn off the heat after 55 minutes, and let the bread rest in the oven for 10 minutes for carry-over cooking.
Please post comments if you make any of these items!!!
Roasted Rainbow Beet Salad Dressed with Raspberry Basil Vinaigrette
4 Large beets, multicolored
Baby greens
Herbed Goat Cheese
4 Raspberries
3 Large basil leaves, julienned
1 Clove garlic, diced
Gold-quality balmasic vinegar from trader joe's (this is so far the most delicious balsamic i have tried)
Olive oil
Salt
Pepper
- Roast the beets at 400 degrees for 45 minutes in a covered pan with a low layer of water in it.
Let them rest/cool down for 10-15 minutes before attempting to remove the skin. Slice the beets into 1/8 inch pieces.
- Make the dressing by macerating the diced garlic, basil leaves, salt, pepper, and crushed raspberries in 1 part balsamic vinegar. After at least five minutes, 2 parts olive oil and stir vigorously to make the dressing.
- Toss the baby greens with the beets, goat cheese, and dressing immediately before serving.
Curried Pumpkin Cous-cous served in Acorn Squash
(makes 4 servings)
1 Medium onion, diced
1 Small potato, diced
2 Cloves garlic, diced
1/2 Cup mashed pumpkin
1 Cup whole wheat couscous
1 Tablespoon curry powder
2 Acorn squash, halved lengthwise and seeds scooped out
Canola oil
Salt
Pepper
Chopped parsley for garnish
- Roast halved acorn squash at 400 degrees for 40 minutes after brushing it with canola oil and salting and peppering it.
- Sautee onions and garlic at medium heat in 1 tbsp canola oil until onions look translucent. Add potatoes and cook until soft.
- Add mashed pumpkin and curry powder, and cook for 2-3 minutes.
- Add dry cous-cous and stir. Cook for 2-3 minutes, and then add 3/4 cup of water. Cover pot and wait for cous-cous to soak up the water.
- Stuff cous-cous into squash, and bake at 350 degrees for 10 minutes, until the surface of the cous-cous gets crispy.
- Garnish with parsley before serving.
Butter-free Pumpkin Bread with Chocolate Chips
(I've been trying a new recipe every weekend until I find one I fall in love with)
1 Cup mashed pumpkin (I got this from baking a pumpkin in the oven for 45 minutes at 400 degrees)
1/2 Cup cane sugar
1/2 Cup brown sugar
1/4 Cup Earthbalance fake butter (it's non-hydrogenated expeller pressed oil.. or something like that)
2/3 Cup Flax-seed meal
1/2 Cup Unsweetened Applesauce
1 Egg, beaten
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 Cup whole wheat flour (I really like King Arthur brand from trader joe's)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chocolate chips
- Preheat oven to 350 degrees F
- Blend all the wet ingredients together (everything except flour, baking powder, and baking soda) until well mixed.
- Slowly incorporate the flour into the mixture, not all at once.
- Stir in the chocolate chips.
- Pour into an oiled loaf pan, and make for 55 minutes at 350 F. I usually turn off the heat after 55 minutes, and let the bread rest in the oven for 10 minutes for carry-over cooking.
Please post comments if you make any of these items!!!
And it begins!
My wonderful housemate convinced me to start up a CSA blog (read: my wonderful housemate mentioned i should start a food blog and I thought it was a really awesome idea). This makes me really happy because I can document my recipes here now, but I feel like the audience will want some sort of photo to go along with the description - unfortunately I cannot find my camera battery charger. I'll keep the title of each post the meal I made.
- btw, all recipes here are inspired by the various fruits and vegetables i get in my CSA box.
- btw, all recipes here are inspired by the various fruits and vegetables i get in my CSA box.
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