Two winter veggie versions of Mac n Cheese to get you through the long, cold nights.
Cold Season Mac n Cheese
1/2 lb. of pasta
1 lb. of ground lamb (or beef or chicken)
1 bunch of Kale, coarsely chopped
1 turnip
1 butternut squash
1 tbsp Olive Oil
2 tbsp butter
2 tsp dried thyme
1/2 medium onion, diced
3 tbsp flour
2 cups chicken broth
1 cup half and half
2 cups cheddar cheese
1/2 cup Parmesan cheese
Nutmeg
Pre-heat the oven to 400.
Cut the butternut squash in half and scoop out seeds. Place on a roasting pan with a thin layer of water. Roast the squash until the top collapses - about 40 minutes. Once roasted, scoop out the flesh.
Meanwhile, peel the turnip and grate it in a food processor. Add the meat to a pan and begin to cook on medium-high heat. Once the meat begins to brown add the kale and turnip to the pan and cook until the meat is cooked through and the kale is bright green.
While the meat is cooking, add the oil and butter to a pan. Once it's melted, add the thyme and onion. Cook the onions for a minute then add the flour and cook while stirring for another minute or two. Whisk in the stock and then the squash. Once it's evened, stir in the cream and bring the sauce to a bubble. Stir in the cheese and season with salt, pepper, and nutmeg.
Mix the pasta, meat & veg mixture, and sauce together.
Hearty Mac n Cheese
1 box of Mac n Cheese
4 strips of bacon
1 bunch of kale, coarsely chopped.
Make the mac n cheese per directions (or use the recipe above. You can make the sauce with or without the squash. If you don't use the squash, cut the amount of broth in half and/or use milk for all or some of it).
Cook the bacon as you like - as for me, I'm a microwave kind of girl.
Saute the kale in olive oil until bright green.
Mix together. Grate in extra cheese if you like.
Wednesday, December 17, 2008
Gorgonzola Ravioli w/ Squash & Kale, & a Creamy Walnut Sauce
Squash, kale, blue cheese, and sage taste like winter to me.
Gorgonzola Ravioli w/ Squash & Kale & a Creamy Walnut Sauce
For the squash --
1 butternut squash
1 turnip (optional)
Olive Oil
Sage
Allspice
Pepper
Pre-heat the oven to 400 degrees.
Peel the squash and cut it into cubes (not necessarily in that order) and peel the turnip and cut into cubes. Place the squash and the turnips in a roasting pan then drizzle with olive oil, sprinkle with a generous amount of sage and pepper and a pinch of allspice. Put the pan in the oven for about 30 minutes until the squash and turnips begin to caramelize.
For the Kale --
1 bunch of Kale
Olive Oil
4 gloves of garlic
1 cup of Chicken Broth (or Vegetable or Beef)
Coarsely chop the Kale. Mince garlic and put it in a pan with with a few tablespoons of oil and the kale. Once the garlic begins to brown, pour in the broth. Cook, stirring occasionally, until the kale turns bright green and most of the broth has evaporated - about 20 minutes. Drain the kale if needed.
For the Ravioli --
1 package of Trader Joe's Gorgonzola Ravioli (What? You think I make ravioli myself? Okay ... I did try a few times and failed miserably).
Cook to directions on package.
For the sauce --
1 cup walnuts
1 piece of bread
1/2 cup of half and half
2 cloves of garlic
Olive Oil
Spread the walnuts out on a pan and toast in the oven with the squash for a few minutes. While the walnuts are toasting, put the bread in a bowl with the half and half. Let the bread stand for a few minutes. Once the walnuts are toasty and the bread moist, put the walnuts, bread (leave any extra liquid), and garlic in a food processor and pulse until uniform and pasty. Slowly pour in olive oil while running the food processor until it's the right consistency.
Put it all together --
Mix the kale, squash, turnips, and ravioli together in a bowl. Add the walnut sauce and mix well. Throw on some cheese if you'd like and mix it in. Then enjoy!
To make vegan - omit the cheese at the end, use regular pasta or non-cheese ravioli, and use soy milk or omit the bread altogether in the walnut sauce.
To make gluten-free - use gluten-free pasta or ravioli or replace pasta with sausage or just have the veggies with the walnut sauce.
Gorgonzola Ravioli w/ Squash & Kale & a Creamy Walnut Sauce
For the squash --
1 butternut squash
1 turnip (optional)
Olive Oil
Sage
Allspice
Pepper
Pre-heat the oven to 400 degrees.
Peel the squash and cut it into cubes (not necessarily in that order) and peel the turnip and cut into cubes. Place the squash and the turnips in a roasting pan then drizzle with olive oil, sprinkle with a generous amount of sage and pepper and a pinch of allspice. Put the pan in the oven for about 30 minutes until the squash and turnips begin to caramelize.
For the Kale --
1 bunch of Kale
Olive Oil
4 gloves of garlic
1 cup of Chicken Broth (or Vegetable or Beef)
Coarsely chop the Kale. Mince garlic and put it in a pan with with a few tablespoons of oil and the kale. Once the garlic begins to brown, pour in the broth. Cook, stirring occasionally, until the kale turns bright green and most of the broth has evaporated - about 20 minutes. Drain the kale if needed.
For the Ravioli --
1 package of Trader Joe's Gorgonzola Ravioli (What? You think I make ravioli myself? Okay ... I did try a few times and failed miserably).
Cook to directions on package.
For the sauce --
1 cup walnuts
1 piece of bread
1/2 cup of half and half
2 cloves of garlic
Olive Oil
Spread the walnuts out on a pan and toast in the oven with the squash for a few minutes. While the walnuts are toasting, put the bread in a bowl with the half and half. Let the bread stand for a few minutes. Once the walnuts are toasty and the bread moist, put the walnuts, bread (leave any extra liquid), and garlic in a food processor and pulse until uniform and pasty. Slowly pour in olive oil while running the food processor until it's the right consistency.
Put it all together --
Mix the kale, squash, turnips, and ravioli together in a bowl. Add the walnut sauce and mix well. Throw on some cheese if you'd like and mix it in. Then enjoy!
To make vegan - omit the cheese at the end, use regular pasta or non-cheese ravioli, and use soy milk or omit the bread altogether in the walnut sauce.
To make gluten-free - use gluten-free pasta or ravioli or replace pasta with sausage or just have the veggies with the walnut sauce.
Saturday, December 6, 2008
First Winter Share Pick Up of the Season
I was very excited today for our first winter share pick up of the season. This year our farm - Garden of Eve - offered a "shopping basket" option for their winter share which would include local grains, diary, and fruit. I couldn't wait to see what we got!
First the veggies:
- Kale
- Collard Greens
- Turnips
- A Massive yellow carrot
- 2 bunches of baby orange carrots
- 1 small head of garlic
Fruit:
- Apples
- Fuji Apple Juice from Red Jacket Orchards
Other Stuff
- Jar of Honey from South Paws Farm
- Kasha
- Cream of Buckwheat
- Hawthorne Valley Farm Yogurt
Since I'm not really a big breakfast cereal fan, especially not hot cereals, I'm trying to figure out what to do with the buckwheat and Kasha. The back of the buckwheat box has a tasty looking recipe for "Cheesy Buckwheat with Green Chilies" which I might try. I also found a recipe for Gluten Free Italian Buckwheat Gnochi. There a few Kasha recipes on the Pocono site which sound good: Kasha and Honey Bread, Applesauce Kasha cookies, and Savory Kasha Apple Suffing.
We are also doing the Winter Sun Farms share which starts in about a week and a half. That one is preserved food from the summer: pureed squash, frozen tomatoes, etc. All and all it's looking to be a yummy, not quite as filled with beets winter of local eating!
First the veggies:
- Kale
- Collard Greens
- Turnips
- A Massive yellow carrot
- 2 bunches of baby orange carrots
- 1 small head of garlic
Fruit:
- Apples
- Fuji Apple Juice from Red Jacket Orchards
Other Stuff
- Jar of Honey from South Paws Farm
- Kasha
- Cream of Buckwheat
- Hawthorne Valley Farm Yogurt
Since I'm not really a big breakfast cereal fan, especially not hot cereals, I'm trying to figure out what to do with the buckwheat and Kasha. The back of the buckwheat box has a tasty looking recipe for "Cheesy Buckwheat with Green Chilies" which I might try. I also found a recipe for Gluten Free Italian Buckwheat Gnochi. There a few Kasha recipes on the Pocono site which sound good: Kasha and Honey Bread, Applesauce Kasha cookies, and Savory Kasha Apple Suffing.
We are also doing the Winter Sun Farms share which starts in about a week and a half. That one is preserved food from the summer: pureed squash, frozen tomatoes, etc. All and all it's looking to be a yummy, not quite as filled with beets winter of local eating!
Tuesday, October 21, 2008
Winter Squash, Kale, & Sausage w/ Gorgonzola Sauce
Winter Squash, Kale, & Sausage w/ Gorgonzola Sauce
1 small delicata squash
1 sweet sumpling squash (feel free to use other types of winter squash or 1 large squash)
1 bunch baby kale (or mature)
1 lb. of sweet italian sausage links
Sage
Rosemary
1 tblsp+ Olive oil
2 tblsp of apple cider vinegar
1 1/2 cup of chicken broth
1 tblsp butter
1/4 onion, diced
2 tblsp of flour
3/4 cup milk
5 oz of Gorgonzola cheese
Pre-heat the oven to 400 degrees F.
Peel and chop the squash. (If using a larger squash, you can boil it until the skin softens before peeling and cutting). Place the squash on a greased pan, season with sage and rosemary, and put in the oven. Bake until soft and the edges are crisp.
While the squash is baking, heat 1 tblsp of oil, 1 cup of chicken broth, and 2 tblsp of apple cider vinegar in a large pan. Add the sausage and cook on medium-high until the liquid has evaporated and the casing is crisp. Slice the sausage and add the squash and kale to the pan.
While the sausage, squash, and kale are cooking, heat a drizzle of oil and 1 tblsp of butter to a sauce pan. Once the butter has melted, add the onions and cook for 2 minutes. Stir in the flour and cook for a minute. Add the milk and broth and bring to a boil. Once boiling, stir in the cheese and simmer until the cheese in melted.
Once the sausage is cooked through, pour the sauce over the sausage, squash, and kale mixture.
1 small delicata squash
1 sweet sumpling squash (feel free to use other types of winter squash or 1 large squash)
1 bunch baby kale (or mature)
1 lb. of sweet italian sausage links
Sage
Rosemary
1 tblsp+ Olive oil
2 tblsp of apple cider vinegar
1 1/2 cup of chicken broth
1 tblsp butter
1/4 onion, diced
2 tblsp of flour
3/4 cup milk
5 oz of Gorgonzola cheese
Pre-heat the oven to 400 degrees F.
Peel and chop the squash. (If using a larger squash, you can boil it until the skin softens before peeling and cutting). Place the squash on a greased pan, season with sage and rosemary, and put in the oven. Bake until soft and the edges are crisp.
While the squash is baking, heat 1 tblsp of oil, 1 cup of chicken broth, and 2 tblsp of apple cider vinegar in a large pan. Add the sausage and cook on medium-high until the liquid has evaporated and the casing is crisp. Slice the sausage and add the squash and kale to the pan.
While the sausage, squash, and kale are cooking, heat a drizzle of oil and 1 tblsp of butter to a sauce pan. Once the butter has melted, add the onions and cook for 2 minutes. Stir in the flour and cook for a minute. Add the milk and broth and bring to a boil. Once boiling, stir in the cheese and simmer until the cheese in melted.
Once the sausage is cooked through, pour the sauce over the sausage, squash, and kale mixture.
The Way to Eat Beets: Grated!
It's official. The way to make beets awesome and/or not gross, depending on your perspective, is to grate them. A food processor, especially one with a grating attachment, makes this super easy but you can also use a cheese grater.
Here are two recipes: A simple one (Pulled Pork w/ Chard, Beet, & Carrot Saute) and a more intensive one (Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes).
Pulled Pork w/ Chard, Beet, & Carrot Saute
Chard, Beet, & Carrot Saute
1 Beet
1 Carrot
1 bunch of Swiss Chard
1 bulb of garlic
Olive Oil
Grate the beet and carrot either with a food processor or grater. Heat oil in a skillet with the garlic. Add the beets and carrot. Saute for a minute or two and then add the chard. Saute until the chard has wilted. Bam. Done
Pulled Pork
This is kind of a bonus recipe. We often get ~1 lb. pork steaks from our meat CSA. The best and easiest way I've found to make them is in a crock pot. Put the pork steak into the pot and cover with water. You can use bbq sauce or other sauce but top off with water to cover all of the steak. Heat it on Low for 8-10 hours. It's done when the pork easily shreds with a knife. Scoop out the pork with a slotted spoon and put in a colinder on top of plate. This allows the fat to drip off the pork. That's it. Yay!
Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes
This was awesome if I do say so myself! The measurements are approximate - sorry to all you anal ones out there.
Spicy Sausage Beet-Balls
1 Beet
1 Carrot
1 lb. Spicy Italian Sausage
1 Egg
1/4 cup Milk
1 1/2 handfuls of bread crumbs
1/4 cup grated Parmesan Cheese
1 small handful of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or any shredded cheese)
Preheat the oven to 400 degrees F.
Grate the beet and the carrot in the food processor. Reserve half for the mashed potatoes. In a bowl combine the sausage, half the beet-carrot mixture, egg, milk, bread crumbs, and cheese. Form the mixture into balls and place on a pan. Bake for ~ 30 min. (I didn't really pay attention - I took the balls out of the oven when everything else was done.)
Mustard-Dill-Beet-Potatoes
1/2 of the grated beet-carrot mixture from above
2 med & 2 small potatoes
1 tblsp of dijon mustard
Dill Weed
4 large spoonfuls of sour cream
1 tblsp butter
Boil the potatoes. When the potatoes are pierced easily with a fork, drain them and return to the pot. Add the butter and smash. Mix in the beet-carrot mixture and then the mustard, dill, and sour cream.
Cheese Sauce (for meatballs)
Olive Oil
1 tblsp butter
1/4 onion, diced
1 tblsp flour
3/4 cup of milk
1/2 cup of chicken broth
5 oz of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or shredded provolone cheese)
Nutmeg
In a sauce pan, add a drizzle of oil and the butter. When the butter has melted, add the onion and cook for 2 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk and chicken broth and bring to a boil. One boiling, stir in the cheese and let simmer until the cheese melts. Sprinkle with nutmeg to taste.
~~~
Seriously, even if you think you hate beets, at least try this last recipe. Adam said he couldn't even taste the beets in the meatballs.
Here are two recipes: A simple one (Pulled Pork w/ Chard, Beet, & Carrot Saute) and a more intensive one (Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes).
Pulled Pork w/ Chard, Beet, & Carrot Saute
Chard, Beet, & Carrot Saute
1 Beet
1 Carrot
1 bunch of Swiss Chard
1 bulb of garlic
Olive Oil
Grate the beet and carrot either with a food processor or grater. Heat oil in a skillet with the garlic. Add the beets and carrot. Saute for a minute or two and then add the chard. Saute until the chard has wilted. Bam. Done
Pulled Pork
This is kind of a bonus recipe. We often get ~1 lb. pork steaks from our meat CSA. The best and easiest way I've found to make them is in a crock pot. Put the pork steak into the pot and cover with water. You can use bbq sauce or other sauce but top off with water to cover all of the steak. Heat it on Low for 8-10 hours. It's done when the pork easily shreds with a knife. Scoop out the pork with a slotted spoon and put in a colinder on top of plate. This allows the fat to drip off the pork. That's it. Yay!
Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes
This was awesome if I do say so myself! The measurements are approximate - sorry to all you anal ones out there.
Spicy Sausage Beet-Balls
1 Beet
1 Carrot
1 lb. Spicy Italian Sausage
1 Egg
1/4 cup Milk
1 1/2 handfuls of bread crumbs
1/4 cup grated Parmesan Cheese
1 small handful of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or any shredded cheese)
Preheat the oven to 400 degrees F.
Grate the beet and the carrot in the food processor. Reserve half for the mashed potatoes. In a bowl combine the sausage, half the beet-carrot mixture, egg, milk, bread crumbs, and cheese. Form the mixture into balls and place on a pan. Bake for ~ 30 min. (I didn't really pay attention - I took the balls out of the oven when everything else was done.)
Mustard-Dill-Beet-Potatoes
1/2 of the grated beet-carrot mixture from above
2 med & 2 small potatoes
1 tblsp of dijon mustard
Dill Weed
4 large spoonfuls of sour cream
1 tblsp butter
Boil the potatoes. When the potatoes are pierced easily with a fork, drain them and return to the pot. Add the butter and smash. Mix in the beet-carrot mixture and then the mustard, dill, and sour cream.
Cheese Sauce (for meatballs)
Olive Oil
1 tblsp butter
1/4 onion, diced
1 tblsp flour
3/4 cup of milk
1/2 cup of chicken broth
5 oz of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or shredded provolone cheese)
Nutmeg
In a sauce pan, add a drizzle of oil and the butter. When the butter has melted, add the onion and cook for 2 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk and chicken broth and bring to a boil. One boiling, stir in the cheese and let simmer until the cheese melts. Sprinkle with nutmeg to taste.
~~~
Seriously, even if you think you hate beets, at least try this last recipe. Adam said he couldn't even taste the beets in the meatballs.
Thursday, October 9, 2008
Balsamic Eggplant "Pizza" with Ham and Ricotta
I adapted this from my new favorite cookbook, Rachel Ray's Just In Time
. (I know, I know! Rachel Ray? I've never seen her show but I love her cookbooks!) I've made the recipe quicker than her 60 minute recipe which I, frankly, have to take some pride in. I actually ended up with 7 little pizzas ... but as I was moving them to the plate, I dropped the tray on the ground. Whoops! Maverick, my pug, seemed to enjoy them too! :)
Balsamic Eggplant "Pizza" with Ham and Ricotta
1 small Eggplant
Olive Oil
Balsamic Vinegar
1 cup Ricotta Cheese
1/4 cup Parmesan Cheese
1 tbsp Parsley Flakes
Prosciutto Slices - 1 for each slice of eggplant, ~ 6-8
Tomato Sauce
Log of Mozzarella Cheese - enough for 1 slice for each eggplant
Serves 2
Preheat the oven to 375.
Oil a large skillet and put over high heat. Take a small, lengthwise slice on the eggplant so that it sits nicely on your cutting board. Then cut the eggplant into 1/2 in slices (I got 7 out of mine - 2 of which were very small). Put the eggplant in the skillet. Once the first side has finished cooking (use your spatula to check if it's soft), flip the eggplant slices and then splash each one with Balsamic Vinegar.
While the eggplant is cooking, combine the Ricotta, Parmesan, and Parsley flakes in bowl. Slice the Mozzarella - 1 slice per eggplant.
When the eggplant has finished cooking, place each slice onto a baking sheet. Top each slice with a heaping spoon full (or two depending on the size of the slice) of the Ricotta mixture then with a slice of prosciutto. Add a spoonful or so of Tomato Sauce to each slice and top with a slice of Mozzarella.
Place the baking sheet in the oven until the Mozzarella begins to melt.
What I Ate - Summer '08
Who doesn't love a rhyme?
I know I've been remiss dear readers of my cooking blog (Are there any anymore? Were there ever?)
So here's a little slide show of some of the things I've made this summer:
I know I've been remiss dear readers of my cooking blog (Are there any anymore? Were there ever?)
So here's a little slide show of some of the things I've made this summer:
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