We are still eating left-over turkey from Thanksgiving! I put meal-sized servings into the freezer and have slowly been working through them...I believe we still have 4 left. The kiddos love when I pull a bag of it out for dinner, and this meal was no exception. I had bought some delicious penne pasta and had a 1/2 bottle of white wine left-over from the night before. This all came together in a matter of 30 minutes, which is great for a busy school night.
Pasta & Turkey in Wine Sauce
2 C pasta (penne, rotini, shells, etc.)
1 cooked turkey breast (about 1 cup of meat), chopped
1 C baby spinach leaves
6 C stock or broth
1 medium onion, sliced thin and even
4 T minced garlic
2 T butter
1 C white wine
salt & pepper
In a skillet heat butter over medium heat until melted. Add onions and toss until evenly coated in butter. Cook for 2 minutes until it starts to turn golden, then lower heat to medium low and cook onions for about 20 minutes to a half hour until they are nice and caramelized. If they are slow to doing this, sprinkle a bit of sugar over them to speed the process along. Meanwhile, heat stock/broth in a large saucepan until boiling, then add pasta. Cook according to directions - make sure it doesn't get mushy or it will break down get gummy in the final steps. When pasta is done, drain, but DO NOT get rid of the stock. Return it to the pan and add in the wine, bringing back to a boil. Add chopped turkey and bring to a simmer. Cook this about 5 to 10 minutes, until it resembles a sauce, add garlic and stir thoroughly, then mix in spinach until wilted. Remove from heat and toss in pasta and onions, sprinkle with salt and pepper. Serve with some crusty bread and a salad.
Thursday, January 19, 2012
Sunday, January 8, 2012
Delicata Squash Curry
We have a ton of squashes from our December share at Little Ridge Farms, and I am having a blast finding fun ways to use them up. We've had squash corn muffins, squash soup, stuffed squash, and now, squash curry. Unfortunately, squash is the one food my kids are not wild about. Either is curry. So this was a mama and papa meal (the kids ate scrambled eggs and toast), and we will DEFINITELY be having this again, next time with apples.
I love curry, and could eat it several times a week. It reminds me of being pregnant with my first son, in which I craved curry chicken every single night...and much to my ex-husbands dismay, we ate it nearly that often. Granted, I probably have a lot to learn about curry, but I'm willing to keep trying. Over and over again. Until I get it right.
Delicata Squash Curry
2 C delicata squash, peeled and chopped into cubes
1/2 C onion, sliced
2 T garlic, sliced
1 C carrots, peeled and sliced into 1/2" thick rounds
1 - 2 T curry powder (depending on hot you like it and how fresh it is)
1 C water
1 C coconut milk
1/2 t salt
1 T oil
shredded unsweetened coconut
In a large pan heat oil over medium heat. Add in onions and garlic and saute for 5 minutes, stirring often. Add in squash and carrots and mix thoroughly. Let cook for 2 minutes. Add in curry powder and cook another 2 minutes, stirring to make sure the vegetables are evenly coated with the powder. Add water and cover, turning heat to medium high. Cook until water is reduced, stirring once or twice. Check to make sure squash is fully cooked - if not, add a 1/4 C more water and cover until reduced. Turn heat to medium and add in coconut milk and salt. Let simmer gently in milk more 5 minutes. Serve over rice and sprinkle with shredded coconut.
Serve with some naan, egg rolls, a breast of chicken, or just eat on its own. Bon Appetit!
I love curry, and could eat it several times a week. It reminds me of being pregnant with my first son, in which I craved curry chicken every single night...and much to my ex-husbands dismay, we ate it nearly that often. Granted, I probably have a lot to learn about curry, but I'm willing to keep trying. Over and over again. Until I get it right.
Delicata Squash Curry
2 C delicata squash, peeled and chopped into cubes
1/2 C onion, sliced
2 T garlic, sliced
1 C carrots, peeled and sliced into 1/2" thick rounds
1 - 2 T curry powder (depending on hot you like it and how fresh it is)
1 C water
1 C coconut milk
1/2 t salt
1 T oil
shredded unsweetened coconut
In a large pan heat oil over medium heat. Add in onions and garlic and saute for 5 minutes, stirring often. Add in squash and carrots and mix thoroughly. Let cook for 2 minutes. Add in curry powder and cook another 2 minutes, stirring to make sure the vegetables are evenly coated with the powder. Add water and cover, turning heat to medium high. Cook until water is reduced, stirring once or twice. Check to make sure squash is fully cooked - if not, add a 1/4 C more water and cover until reduced. Turn heat to medium and add in coconut milk and salt. Let simmer gently in milk more 5 minutes. Serve over rice and sprinkle with shredded coconut.
Serve with some naan, egg rolls, a breast of chicken, or just eat on its own. Bon Appetit!
Monday, December 12, 2011
Honey Teriyaki Stir Fry
I've had some kohlrabi in my fridge for about 3 weeks and have been trying to think of a fun way to cook them up. I also found some leeks from Goranson farms at the Bath Natural Market, and had some dried porcini mushrooms from my summer CSA. I put it all together and came up with a stir fry - one of my favorite hodge podge meals. I also had some egg roll wrappers that I quickly filled with some cabbage and carrots....A power-veggie packed dinner.
Honey Teriyaki Sauce
1/2 C soy sauce
1/4 C honey
2 T ketchup
Mix all ingredients until blended. Set aside.
Stir Fry
1 C porcini mushrooms (or any mushroom of choice)
2 small kohlrabi, peeled & sliced into matchsticks
1 leek, white part only, sliced thin
3 cloves garlic, chopped
1 C kale, chopped
2 T oil
1 T butter
1/2 block of tofu, cubed
2 T tumeric
1/4 C flour
fresh ground pepper
Preheat oven to 350 degrees. Mix flour, tumeric and pepper together until well blended. Toss tofu into flour mixture until thoroughly coated. Lightly oil a baking pan and add tofu. Bake 10 minutes, turn, and bake 5 more minutes. Set aside.
In a large pan heat 1 T oil over medium heat and saute kale until bright green, about 5 minutes. Set aside. Melt butter in pan and add mushrooms, stirring for 3 minutes. Add leeks, garlic and kohlrabi and saute for 5 minutes. Add in kale, tofu and teriyaki sauce and turn heat to medium low. Simmer 5 minutes. Serve over brown rice.
Egg Rolls
6 egg roll wrappers
1 small head cabbage, chopped
1 leek, white part only, thinly sliced
1 carrot, peeled and grated
2 T soy sauce
1 T fish sauce
1 T olive oil
fresh ground pepper
Preheat oven to 400 degrees. Heat oil over medium heat and add cabbage and leeks. Saute 5 minutes until soft, then toss in carrot, soy sauce and fish sauce. Stir and saute 2 minutes, then add pepper. Put about 2 T of mixture into each roll and fold corners and roll tightly. Lightly oil a baking sheet and place egg rolls seam side down. Bake 7 minutes, flip and Bake another 3-5 minutes, until crispy. Serve with dipping sauce - either sweet and sour or soy sauce.
Honey Teriyaki Sauce
1/2 C soy sauce
1/4 C honey
2 T ketchup
Mix all ingredients until blended. Set aside.
Stir Fry
1 C porcini mushrooms (or any mushroom of choice)
2 small kohlrabi, peeled & sliced into matchsticks
1 leek, white part only, sliced thin
3 cloves garlic, chopped
1 C kale, chopped
2 T oil
1 T butter
1/2 block of tofu, cubed
2 T tumeric
1/4 C flour
fresh ground pepper
Preheat oven to 350 degrees. Mix flour, tumeric and pepper together until well blended. Toss tofu into flour mixture until thoroughly coated. Lightly oil a baking pan and add tofu. Bake 10 minutes, turn, and bake 5 more minutes. Set aside.
In a large pan heat 1 T oil over medium heat and saute kale until bright green, about 5 minutes. Set aside. Melt butter in pan and add mushrooms, stirring for 3 minutes. Add leeks, garlic and kohlrabi and saute for 5 minutes. Add in kale, tofu and teriyaki sauce and turn heat to medium low. Simmer 5 minutes. Serve over brown rice.
Egg Rolls
6 egg roll wrappers
1 small head cabbage, chopped
1 leek, white part only, thinly sliced
1 carrot, peeled and grated
2 T soy sauce
1 T fish sauce
1 T olive oil
fresh ground pepper
Preheat oven to 400 degrees. Heat oil over medium heat and add cabbage and leeks. Saute 5 minutes until soft, then toss in carrot, soy sauce and fish sauce. Stir and saute 2 minutes, then add pepper. Put about 2 T of mixture into each roll and fold corners and roll tightly. Lightly oil a baking sheet and place egg rolls seam side down. Bake 7 minutes, flip and Bake another 3-5 minutes, until crispy. Serve with dipping sauce - either sweet and sour or soy sauce.
Pumpkin Risotto
After looking back on all my risotto recipes, I have decided that the first cookbook I try to write will be dedicated to this delicious meal. Risotto, year round, with seasonal and local foods. Sounds like a winner to me. If there was a risotto cookbook out there, I would buy it....but then again, I'm obsessed with those plump, moist, creamy grains of rice.
I had some left-over pumpkin from something else I made, and couldn't resist combining the two. Pumpkin is creamy. Risotto is creamy. It seemed perfect. Even my kids, who are adamant that they hate squash even though the eat it all the time (in my sneaky chef ways), devoured this meal. They even exclaimed that I make the best food ever. And this was not one of those times I cooked an ingredient into a meal without telling them. My 5 year old helped me stir the risotto (the most important job), and he saw me poor the pumpkin in. It was just that good....even knowing it had pumpkin in it, they licked their plates clean. This will be in my winter rotational menu to use up all those delicious squash I'll be getting from my winter CSA at Little Ridge Farm in Lisbon.
Pumpkin Risotto Serves 4
1/2 small pumpkin, baked or steamed, then mashed
1 C arborio rice
1 C white wine
4-5 C stock
1 small onion, chopped
3 cloves garlic, chopped
2 T olive oil
2 T butter
1/4 C parmesan cheese (fresh is best - if you don't have any, use another type, avoid powdered parm)
salt & pepper
In a large pan heat oil over medium-low heat. Add in onions and garlic, stir to coat with oil, and saute for 5 minutes. Meanwhile, in a sauce pan, heat stock to a boil then lower to a simmer. Add rice to onions and garlic and stir. Saute for 2 minutes, just until a golden color emerges from rice. Add wine and start stirring. Slowly add about 1 cup of stock when liquid in pan is absorbed. Stir constantly. The rice should be al dente when done, taste it throughout the cooking. When adding the final cup of stock, add the pumpkin. Stir thoroughly until done. Add butter and cheese, salt and pepper as desired. Serve immediately.*
We had ours on a bed of sauteed kale, which was divine. The risotto can also be a stand alone meal, served alongside some meat, or a salad and bread. Whichever way you have it, enjoy the creamy goodness of the pumpkin.
*It is important to not let risotto sit or it will become rubbery and gooey.
I had some left-over pumpkin from something else I made, and couldn't resist combining the two. Pumpkin is creamy. Risotto is creamy. It seemed perfect. Even my kids, who are adamant that they hate squash even though the eat it all the time (in my sneaky chef ways), devoured this meal. They even exclaimed that I make the best food ever. And this was not one of those times I cooked an ingredient into a meal without telling them. My 5 year old helped me stir the risotto (the most important job), and he saw me poor the pumpkin in. It was just that good....even knowing it had pumpkin in it, they licked their plates clean. This will be in my winter rotational menu to use up all those delicious squash I'll be getting from my winter CSA at Little Ridge Farm in Lisbon.
Pumpkin Risotto Serves 4
1/2 small pumpkin, baked or steamed, then mashed
1 C arborio rice
1 C white wine
4-5 C stock
1 small onion, chopped
3 cloves garlic, chopped
2 T olive oil
2 T butter
1/4 C parmesan cheese (fresh is best - if you don't have any, use another type, avoid powdered parm)
salt & pepper
In a large pan heat oil over medium-low heat. Add in onions and garlic, stir to coat with oil, and saute for 5 minutes. Meanwhile, in a sauce pan, heat stock to a boil then lower to a simmer. Add rice to onions and garlic and stir. Saute for 2 minutes, just until a golden color emerges from rice. Add wine and start stirring. Slowly add about 1 cup of stock when liquid in pan is absorbed. Stir constantly. The rice should be al dente when done, taste it throughout the cooking. When adding the final cup of stock, add the pumpkin. Stir thoroughly until done. Add butter and cheese, salt and pepper as desired. Serve immediately.*
We had ours on a bed of sauteed kale, which was divine. The risotto can also be a stand alone meal, served alongside some meat, or a salad and bread. Whichever way you have it, enjoy the creamy goodness of the pumpkin.
*It is important to not let risotto sit or it will become rubbery and gooey.
Tuesday, December 6, 2011
Quinoa Stuffed Squash
Quinoa is one of my favorite foods. It's a Peruvian grain that can be used in anything - from soups, to casseroles, even ground up as flour. The Incas refer to it as chisaya mama - the mother of all grains. It has a nice pop to it and is incredibly filling. If I want my kids to eat something, adding Quinoa is a sure way to do it.
I also love squash. Which is good because this time of year my house is full of it. I get a fall and winter CSA that load my counters with butternut, acorn, and delicata squash. Their bright orange and yellow flesh insure you're getting loads of vitamin C during the drab winter months when your body needs it most. My kids aren't huge squash fans, but that's where the quinoa came in....
I baked up a nice juicy butternut squash that was so fresh my knife slipped through it with the greatest of ease. After scooping out the seeds to roast of later, I popped it in the oven and waited for my house to fill with that familiar scent of roasting squash. While it was cooking, I got to work on the filling. I quickly looked around my counters and fridge and settled on apples as the main ingredient. What's more fall than an apple. I have been lucky enough to still have some local apples so I thought I would dice them up and make a perfectly quaint fall meal.
Apple, Brie & Quinoa Stuffed Squash (serves 4-6)
1 medium butternut squash
1 C quinoa
1 1/2 C vegetable stock/water
2 small apples, peeled and diced
1/2 C brie
4 T balsamic vinegar
1 small onion, peeled and thinly sliced
1 T olive oil
salt & pepper
Heat oven to 375. Cut squash in half, scoop out seeds and place cut-side up in a baking dish. Bake for about 45 minutes to 1 hour, until flesh is soft. Remove from the oven and scoop out flesh, leaving a thick layer inside the shell still. Meanwhile, add quinoa to stock/water and bring to a boil. Cover and simmer 12-15 minutes, until most of the water is absorbed. While that is cooking, heat olive oil in frying pan over medium heat. Add onions and spread out evenly. Once they start to turn light golden, turn heat down to medium low and cook, stirring often, until they are a caramel color. Set aside. When quinoa is done, fluff and toss in squash that was removed from skin, apples, brie and 2 T balsamic vinegar. Fill the squash halves with quinoa mixture, pressing down gently. If there is any left over, pack it around the squash in the baking dish. Sprinkle squash halves with caramelized onions. Drizzle remaining balsamic vinegar over the top and sprinkle with salt and pepper. Return to oven and cook 5 minutes, just until everything is warmed through. Serve with some crusty bread and a salad.
Bon Appetit!
I also love squash. Which is good because this time of year my house is full of it. I get a fall and winter CSA that load my counters with butternut, acorn, and delicata squash. Their bright orange and yellow flesh insure you're getting loads of vitamin C during the drab winter months when your body needs it most. My kids aren't huge squash fans, but that's where the quinoa came in....
I baked up a nice juicy butternut squash that was so fresh my knife slipped through it with the greatest of ease. After scooping out the seeds to roast of later, I popped it in the oven and waited for my house to fill with that familiar scent of roasting squash. While it was cooking, I got to work on the filling. I quickly looked around my counters and fridge and settled on apples as the main ingredient. What's more fall than an apple. I have been lucky enough to still have some local apples so I thought I would dice them up and make a perfectly quaint fall meal.
Apple, Brie & Quinoa Stuffed Squash (serves 4-6)
1 medium butternut squash
1 C quinoa
1 1/2 C vegetable stock/water
2 small apples, peeled and diced
1/2 C brie
4 T balsamic vinegar
1 small onion, peeled and thinly sliced
1 T olive oil
salt & pepper
Heat oven to 375. Cut squash in half, scoop out seeds and place cut-side up in a baking dish. Bake for about 45 minutes to 1 hour, until flesh is soft. Remove from the oven and scoop out flesh, leaving a thick layer inside the shell still. Meanwhile, add quinoa to stock/water and bring to a boil. Cover and simmer 12-15 minutes, until most of the water is absorbed. While that is cooking, heat olive oil in frying pan over medium heat. Add onions and spread out evenly. Once they start to turn light golden, turn heat down to medium low and cook, stirring often, until they are a caramel color. Set aside. When quinoa is done, fluff and toss in squash that was removed from skin, apples, brie and 2 T balsamic vinegar. Fill the squash halves with quinoa mixture, pressing down gently. If there is any left over, pack it around the squash in the baking dish. Sprinkle squash halves with caramelized onions. Drizzle remaining balsamic vinegar over the top and sprinkle with salt and pepper. Return to oven and cook 5 minutes, just until everything is warmed through. Serve with some crusty bread and a salad.
Bon Appetit!
Monday, November 21, 2011
Chicken Noodle Soup
In my fall CSA I had signed up for two chickens. I thought it would be a good dry run for the turkey, since I haven't cooked a whole bird in at least 8 years. The best part about this was the meat left on the bones after the meal. This week I decided to turn it into soup. We have all had a bout with the flu in the last week, so I thought a good serving of veggies and broth was just what we needed to get our immune systems back up and running. Also, I haven't had chicken noodle soup in a decade - I was never a fan before - and the kids have probably never had it. I thought this was a good time as any to introduce them. It was a huge success with everyone, and I cannot wait to make a turkey rice soup next week.
Chicken Noodle Soup
1 C cooked chicken, chopped
3 leeks, green and white parts sliced thin
2 large carrots, sliced into 1/4 rounds
2 salad turnips, chopped
6 leaves napa cabbage, leaves and stems separated and chopped
6 C broth
1 1/2 C uncooked pasta (noodles, shells, anything small and bite sized)
salt & pepper
1. Add broth to a large soup pot and turn to medium heat. Add carrots, turnips, leeks and stems of cabbage. Bring to a gentle boil, cover and drop to a simmer for an hour. Add in chicken, cabbage leaves and pasta. Bring to boil again, cover and drop to a simmer for about 10 minutes, until pasta is soft. Season with salt and pepper. Serve with a crusty roll and enjoy!
Chicken Noodle Soup
1 C cooked chicken, chopped
3 leeks, green and white parts sliced thin
2 large carrots, sliced into 1/4 rounds
2 salad turnips, chopped
6 leaves napa cabbage, leaves and stems separated and chopped
6 C broth
1 1/2 C uncooked pasta (noodles, shells, anything small and bite sized)
salt & pepper
1. Add broth to a large soup pot and turn to medium heat. Add carrots, turnips, leeks and stems of cabbage. Bring to a gentle boil, cover and drop to a simmer for an hour. Add in chicken, cabbage leaves and pasta. Bring to boil again, cover and drop to a simmer for about 10 minutes, until pasta is soft. Season with salt and pepper. Serve with a crusty roll and enjoy!
Thursday, November 17, 2011
Doughnuts!!!!
A friend gave me a set of doughnut pans to try my hand at baked doughnuts. I made a double batch of spiced doughnuts with maple cream cheese frosting for Halloween. I brought 1/2 to a party I went to and 1/2 to my son's scout party. They were a huge hit. Now I have to return the pans tomorrow, so I decided to whip up one more batch before I see them go. It is totally possible to not use doughnut pans for these, too, so don't worry if you're not so lucky to already have these. However, I would suggest buying some because they make the most beautiful easy doughnut. I know what I want for Christmas....
Carob Doughnuts
2 C flour
4 T carob powder (you can replace this with the same amount of cocoa powder)
2 t baking powder
1/2 t baking soda
1 1/3 C sugar
1 t nutmeg
1 t salt
4 T butter
1/2 C buttermilk (if you don't have any, add 1 T to regular milk and let sit 10 minutes)
1/2 C vanilla yogurt
2 t maple extract (you can use vanilla if that's all you have)
2 large eggs
1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl add flour, carob powder, baking powder, baking soda and sugar. Combine thoroughly.
3. Add in nutmeg and salt and combine.
4. Cut butter into small pieces and add to dry ingredients. Use your hand to mix it in until ingredients are crumbly. It's easiest to use very cold butter for this.
5. In separate bowl add buttermilk, yogurt, eggs and extract. Whisk until thoroughly combined.
6. Poor wet ingredients into dry and using a spoon, mix thoroughly. Let rest 5 minutes.
7. If you have doughnut pans, grease them lightly and spoon mixture into pan, filling molds 2/3 full.
8. If you do not have pans, grease a cookie sheet and drop about 2 T of mixture at a time around pan. Use your thumbs to gently pull globs apart, exposing center hole.
9. Bake for 10-12 minutes, until set.
10. Remove from stove, let sit on a cooling rack for 5 minutes then gently remove from pan (use a butter knife to help) and place on cooling rack.
These are amazing as they are, but if you want you can glaze or frost them. These hold up fantastic to dipping in coffee or hot cocoa. Enjoy!
Carob Doughnuts
2 C flour
4 T carob powder (you can replace this with the same amount of cocoa powder)
2 t baking powder
1/2 t baking soda
1 1/3 C sugar
1 t nutmeg
1 t salt
4 T butter
1/2 C buttermilk (if you don't have any, add 1 T to regular milk and let sit 10 minutes)
1/2 C vanilla yogurt
2 t maple extract (you can use vanilla if that's all you have)
2 large eggs
1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl add flour, carob powder, baking powder, baking soda and sugar. Combine thoroughly.
3. Add in nutmeg and salt and combine.
4. Cut butter into small pieces and add to dry ingredients. Use your hand to mix it in until ingredients are crumbly. It's easiest to use very cold butter for this.
5. In separate bowl add buttermilk, yogurt, eggs and extract. Whisk until thoroughly combined.
6. Poor wet ingredients into dry and using a spoon, mix thoroughly. Let rest 5 minutes.
7. If you have doughnut pans, grease them lightly and spoon mixture into pan, filling molds 2/3 full.
8. If you do not have pans, grease a cookie sheet and drop about 2 T of mixture at a time around pan. Use your thumbs to gently pull globs apart, exposing center hole.
9. Bake for 10-12 minutes, until set.
10. Remove from stove, let sit on a cooling rack for 5 minutes then gently remove from pan (use a butter knife to help) and place on cooling rack.
These are amazing as they are, but if you want you can glaze or frost them. These hold up fantastic to dipping in coffee or hot cocoa. Enjoy!
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