Ginger Carrot Soup

I love this recipe as a make ahead for a party. Use this recipe as an appetizer or intermezzo. The soup can be served either hot or cold. I usually serve it cold in small shot glasses or demi-cups with a dash of cinnamon and nutmeg on top. Be sure to make extra because it will go - and fast. But don't be fooled, it serves up nicely as a main course on a cool fall day.

To me, this soup reminds me of autumn. This could be possibly due to the yellow-orange color (of leaves changing) or the overtones of cinnamon and nutmeg (flavors of the holidays). Either way it is a great soup. The diversity of ingredients pair exceptionally well to offer excellent flavor.

To speed up preparation, I recommend use of a mini-chop or food processor for the onions and ginger. I also recommend the use of an immersion blender to puree the soup. Both are huge time savers to reduce your preparation and clean up.

My preference for this recipe is homemade chicken stock. Understanding that most of you do not have the time to make stock from scratch, store bought is OK. Vegetable stock can stand in as an alternative. I would steer you away from chicken broth since it does not maintain as rich a flavor. With regards to the stock, start with the 3 cups the recipe calls for and add more as needed.

This recipe can easily be made on day in advance of its use. Store covered in the refrigerator until service.

Ingredients:

• 4 cups peeled and sliced carrots
• 3 cups chicken stock
• 1/2 cup onion - minced
• 1/2 cup orange juice
• 1/2 cup half and half
• 1/4 cup peeled fresh ginger - minced
• 2 tbsp canola oil
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Sea salt and fresh ground pepper

Process:

1. Heat oil in heavy large saucepan over medium-high heat
   
   
2. Add onion and minced ginger and sauté until onion is translucent (about 4 to 6 mins)
   
   
3. Add chicken stock and sliced carrots
   
   
4. Cover and simmer until carrots are tender (about 30 to 35 mins)
   
   
5. Working in batches, puree mixture in blender/processor. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender
   
   
6. Mix in orange juice and then half and half - cook over low heat for 5 minutes
   
   
7. Mix in ground cinnamon and ground nutmeg
   
   
8. Season with salt and pepper to taste
   
9. Bring to simmer before continuing, thinning with more stock (if desired)
   
   
10. Garnish with small dab of creme fraîche and fresh herbs (if desired)

Greek-Style Green Beans with Tomato

If you got the yearning for a Greek inspired green bean dish…check this one out.

As always, it is simple to make and uses common ingredients most likely in your pantry.

While the recipe calls for the green beans to be boiled, as a quick step you can microwave. The new disposable steamer bags are awesome. I have had a ton of success with these steamer bags - they are inexpensive, save time, lessen the mess and you get proper cooked veggies every time. You can find these steamer bags in the local grocery store where zip lock bags and foil are sold.

Depending on the ripeness and richness of your tomato, you may opt to omit the tomato puree as to not overpower the dish with tomato flavor.

Ingredients:

• 1 lb green beans, trimmed and cut into 2-inch lengths
• 1 onion, chopped or thinly sliced
• 1 garlic clove, finely minced
• 3/4 cup tomato, peeled, seeded, and diced
• 1/2 cup vegetable stock
• 1 tbsp tomato puree
• 1 1/2 tsp dried oregano
• Sea salt and freshly ground pepper (to taste)
• Lemon wedges, for garnish

Process:

1. Drop green beans into a large pot of salted water and cook until firm-tender or al dente
   
   
2. Drain the green beans and refresh in ice water
   
   
3. Drain the green beans again and set aside
   
   
4. In a large sauté pan, bring stock to a boil
   
   
5. Add the onions and simmer, covered, until tender and translucent (about 10 mins)
   
   
6. Add the garlic, oregano, and tomato puree and simmer about 5 minutes
   
   
7. Add the green beans and simmer until tender and some of the sauce is absorbed (about 5
   to 7 mins)
   
   
8. Season with salt and pepper to taste
   
   
9. Serve with lemon wedges as a garnish

A Great (Free) Vegetable Guide

I love the internet. While there is a ton of bad information and junk out in cyberspace, every now and again you find a gem. Here is one of them that I accidentally stumbled upon and wanted to share. It is A Vegetable User’s Guide from Horticulture New Zealand.

The seasonality information is opposite what ours should be but the information on each of the veggies, technique and preparation is excellent and worth a download for keeping. It is a great guide that is well designed. To access the guide follow this link.

http://www.vegetables.co.nz/resources/vegetable_manual.pdf

Three Sisters Soup (Native American)

The Three Sisters are the three main agricultural crops of some Native American groups in North America The Three Sisters are squash, maize/corn, and climbing beans. These crops where the main agriculture staples of the Native American diet and cuisine. Most tribes had their own variation on the Three Sisters garden with different variations of each of the "sisters".

I thought this was pretty interesting from Wikipedia about the growing conditions and nutritionals of the three crops: The three crops benefit from each other. The maize provides a structure for the beans to climb, eliminating the need for poles. The beans provide the nitrogen to the soil that the other plants utilize and the squash spreads along the ground, monopolizing the sunlight to prevent weeds. The squash leaves act as”living mulch," creating a microclimate to retain moisture in the soil, and the prickly hairs of the vine deter pests. Maize lacks the amino acids lysine and tryptophan, which the body needs to make proteins and niacin, but beans contain both and therefore together they provide a balanced diet.

This recipe is a rustic variation of the three sisters soup that has been passed down from generations of Native American cooks. It is very simple to make - incorporate all ingredients and cook basically.

I am pretty sure that original versions of this recipe would have made use of hominy (a variety of dried maize). If you are looking for greater authenticity in this meal, gladly swap out the corn for hominy.

This is a great camping meal since all ingredients carried are dried and the dish holds up very well to cooking all day over an open fire.

Ingredients:

• 1 cup dried beans, any variety
• 1 cup dried sweet corn
• 1 cup dried squash
• 1 cup dried beef chunks (to taste)
• 2 tbsp barley
• 1 tbsp. garlic powder
• Small handful of dried onion
• Any other dried veggies (you desire or have around)

Process:

1. Place all ingredients in a pot and add water to cover by 2 inches
   
   
2. Do NOT salt the dish - add ONLY pepper to taste
   
   
3. Cook for at least 2 hours - if you need to add more water, add hot water because cold water makes the skins on the beans tough

Tropical Mango Slaw

I love mango. Plain and simple! To me there is no fruit that is more tropical than fresh, sweet, ripe mango!

As a more recent addition to your local grocer, most of us didn’t grow up eating mango. Rich in vitamins, minerals and anti-oxidants, Mango should not be over looked for its culinary and nutritional value.

I created this recipe for an all Caribbean themed BBQ that I was having a few years ago for some very special friends who were hard core Parrotheads. I know that they were not well versed in their food repertoire but were somewhat open minded when I cook (provided it was not too off the wall).

In looking to incorporate at least one tropical ingredient into each menu item, Tropical Mango Slaw was born. I have discovered that this is an especially great addition to grilled fish and chicken.

This recipe is a healthy modification of traditional mayo-based slaw and is sure to be a crowd pleaser. Best part, it could not be easier to make.

Ingredients:

• 1 small head of cabbage (white/light green variety)
• 1 large mango ripe**
• 1 large carrot, julienne or grated
• 2 green onion/scallion, thinly sliced
• ½ cup fresh cilantro, chopped
• 3 tbsp lime juice (fresh squeezed preferred)
• 2 tbsp canola or olive oil
• 1 tsp salt (sea or kosher preferred)
• Hot sauce

Process:

1) Slice cabbage – cut to desired slaw thickness – my preference is thinly sliced

2) Peel and chop mango into large cubes

3) Combine mango, lime juice, oil, and salt in a blender. Process until smooth. Add a few dashes of hot pepper to desired taste. Set aside.

4) Combine sliced cabbage, carrots green onion and cilantro in a bowl and mix

5) Add in mango sauce to vegetables and toss to coat.

6) Place in refrigerator for at least 30 to 60 minutes for flavors to set.

** knowing when mango is ripe: choose a mango with yellow skin that is blushed with red. When mango is ripe it will yield to gentle pressure and give off a pleasant scented odor. If the mango is all red and feels mushy, it is most likely over ripe – avoid using.

Healthy Stuffed Cabbage

Here is a hearty healthy play on traditional stuffed cabbage.

The fat is reduced by using a 50/50 mix of very lean ground beef and lean ground turkey. Note: when purchasing ground turkey, look for ground turkey breast which will be 97% and 99% fat free - meaning minimal fat. I would also look for 97% lean ground beef for this dish. While you pay a higher price for the leaner ground meats - it is a small price to pay for better health.

The dish is also packed with several daily servings of veggies - making it both delicious and nutritious.

Ingredients

• 2 small onions, one minced, one sliced
• 1 head cabbage
• 1 can (16 oz.) diced tomatoes
• 1 medium carrot, sliced
• 1 slice stale whole wheat bread, crumbled
• ½ lb. lean ground beef
• ½ lb. ground turkey
• 1 cup water
• ¼ cup water
• 2 tbsp brown sugar or Splenda brown sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/8 tsp black pepper

Process

1. Rinse and core cabbage - remove 10 outer leaves and place in saucepan
2. Cover with boiling water and simmer for 5 minutes
3. Remove the cooked cabbage leaves and drain on a paper towel
4. Shred ½ cup of raw cabbage and set aside
5. Brown beef, turkey and minced onion in skillet - after browning remove any fat that maybe present
6. Place cooked and drained meat mixture, bread crumbs, water and pepper in mixing bowl
7. Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat mixture and mix well
8. Place ¼ cup of filling on each parboiled, drained cabbage leaf and fold closed
9. Place folded side down in skillet
10. Add tomatoes, sliced onion, water, shredded cabbage and carrot
11. Cover and simmer for about 1 hour or until cabbage is tender, basting occasionally
12. Remove cabbage rolls to serving platter and keep warm
13. Mix lemon juice, brown sugar and cornstarch together in small bow
14. Add to vegetables and liquid in skillet and cook- stirring occasionally- until thickened and clear
15. Serve sauce over cabbage roll

Persian Beef, Green Beans & Rice

Known as Lubia Polo, this recipe is a one pot rice and meat dish. There are many interpretations of the dish. The recipe offered below is much easier than the classic preparation. It is a recipe that is pretty forgiving making it ideal for weekday dinners.

The dish is very distinct in Persian flavors. The cinnamon adds warmth and the saffron adds an unmistakable Middle Eastern flavor. This recipe is made with fragrant Basmati rice, which is favored in Middle Eastern cooking because the grains stay separate after cooking, making it a fluffy rice.

With the tomato paste, the intensity of the flavor will vary by manufacturer. I would suggest starting with a few tablespoons and adjusting to your desired "tomato flavor".

Also, since you will be incorporating the beef and green bean mixture to the rice while it is cooking, it is very important to use a larger cooking vessel that will be able to accommodate all the ingredients.

Ingredients:

• 2 large onions, chopped
• 1 pound lean ground beef
• 2 cups green beans, cut in 1/2" pieces
• 1/2 cup water
• 4 tbsp olive oil
• 3 to 5 tbsp tomato paste (small can or tube)
• 1/2 tsp saffron
• 1 tsp ground cinnamon
• Sea salt and fresh ground pepper (to taste)
• Basmati Rice (see below)

Preparation:

1. Prepare 4 cups of Basmati rice on stove top or in an electric rice cooker
   
   
2. Steep saffron in a very small amount of water
   
   
3. Heat oil in a pan and sauté the onions until softened
   
   
4. Add the ground beef and cook until the beef is brown
   
   
5. Pour off the excess fat from the beef
   
   
6. Add the green beans and sauté until soft ( about 4 to 6 mins)
   
   
7. Add the saffron and water, cinnamon and tomato paste to the beans and beef - mix well
   
   
8. Add 1/2 cup of water to the pan
   
   
9. On a low heat, cover and simmer the mixture for another 7 to 10 minutes
   
   
10. After the mixture has simmered add salt and pepper to taste
    
    
11. When the rice is about 3/4 of the way cooked add the beef and green bean mixture to the rice - mix well
    
    
12. Let the rice continue to cook covered for the remaining time until the rice is done

Thai Chicken Cabbage Soup

This is an easy soup (actually stew) that can stand in as an evening meal when you’re in a rush.

Overall, this recipe is low in calories and fat. I like to think of this as a pretty complete meal that is very hearty and filling.

As a recipe, feel free to experiment with the ingredient ratios to your liking. No hard, fast rules here. I would also suggest playing around with the addition of other appropriate soup veggies if you like.

In my opinion the Thai chile sauce is a key part of this recipe. If you are not familiar with this ingredient, it can be found in the Asian section of your local grocer. While you might be tempted to omit this - don't - you will be removing a great dimension of the recipe.

Ingredients:

• 6 carrots cut into 1 inch pieces
• 3 skinless, boneless chicken breast halves
• 2 leeks, sliced
• 1 medium head cabbage, shredded
• 1 (8 ounce) package uncooked egg noodles
• 8 cups chicken broth
• Thai chile sauce to finish (1 tsp or more)
  

Process:

1. Place chicken breasts and broth in to a stockpot and bring to boil
   
   
2. Simmer until chicken is cooked through (about 20 to 25 mins)
   
   
3. Remove the chicken from the broth and set aside to cool
   
   
4. Place leeks and carrots into the pot and simmer until tender (about 8 to 10 mins)
   
   
5. Shred the cooled chicken in to bite sized pieces and return it to the pot
   
   
6. Add the cabbage and egg noodles and cook until the noodles are soft (about 5 mins) - at this point the soup should be thick like a stew
   
   
7. Serve hot and flavor to taste with Thai chili sauce

Green Beans with Coconut - Indian Style

For those of you that enjoy Indian food, this recipe is for you. It has all the classic elements of sweet and heat, and is very simple to make.

The original recipe calls for ghee - which is a clarified butter used in Indian cookery. I have modified the recipe for vegetable oil. However, should you desire to use ghee it can be found in many of the larger grocers in the international food aisle or at the local Indian grocer.

I always advocate the use of fresh produce whenever possible. During the off season (when the green beans are not as fresh and more expensive), you can use a 10oz to 12 oz bag of frozen French cut green beans. But always aim for the freshest ingredients if you can find them and afford them.

Ingredients:

• 1 lb fresh green beans, French cut
• 1 green chili, minced
• 2/3 cup unsweetened dried coconut
• 4 tbsp vegetable oil
• 1 tsp lemon pepper
• 1/2 tsp ginger, minced
• 1/2 tsp turmeric
• 1/2 tsp salt, or to taste

Process:

1. Soak unsweetened dry coconut in 1 cup hot water - when rehydrated - drain liquid and retain coconut for use
   
   
2. In a large pan heat oil
   
   
3. Add ginger and chili and sauté until aromatic (about 1 to 2 mins)
   
   
4. Add turmeric, salt and lemon pepper - stir to incorporate
   
   
5. Lower heat and add green beans - cover and cook until softened ( about 6 to 8 mins)
   
   
6. Add coconut and a few tablespoons of water if dry
   
   
7. Simmer green beans for an additional 10 minutes

Food Fun....

CSA member Gail I. sent us a ppt presentation of a food photographer, Carl Warner, with the note: Check this out. Here’s a new use for our CSA produce.

I found this link to the ppt or you can view his site. You can also search "Foodscapes-english." It's pretty cool.

Cabbage Project - Homemade Kraut

I just love the work of my friends over at Chow.com (formerly Chow Magazine).

This month they are featuring a new project - Homemade Sauerkraut.

It is a well done piece, so if you got the desire to make homemade kraut - I would check this out.

Follow this link - Chow.com - Homemade Sauerkraut

Asian Cabbage Salad with Peanuts

Over the years, I have come to really enjoy salads with raw cabbage. There is something about that hearty crunch that just makes the dish. This cabbage salad recipe is easy to make. It looks and tastes fresh too.

I have found that I truly appreciate the beauty that Asian cookery brings to cabbage - especially in raw salad form. This is a classic preparation with the tang from the rice vinegar, earthiness of the peanuts, saltiness from the soy sauce, sweetness from the brown sugar and complexity that the sesame oil brings.

Non-cooked cabbage scores very well with the nutritionals. In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3. Additionally, cabbage is considered a negative calorie food that can benefit weight loss regimes.

Like many of the recipes that I offer, this is a pretty flexible recipe, feel free to experiment with raw Napa cabbage in place of green Savoy cabbage. You can use honey or Splenda brown sugar substitute in place of the regular brown sugar. More color can be added with of some red cabbage, julienned peppers, or carrots. While not essential, I will say that toasting the peanuts will only enhance the flavor of the dish by releasing the natural oils in the peanuts.

Ingredients:

• 7-8 cups shredded green cabbage
• 1/2 cup hot water plus 1 tbsp
• 1/2 cup rice vinegar
• 1/4 cup peanut butter
• 3 tbsp brown sugar
• 1 tbsp. soy sauce
• 1 1/2 tsp salt
• 1 tsp sesame oil
• crushed red pepper to taste

Garnishes:

• 1/2 cup peanuts
• grated carrots
• minced fresh cilantro

Process:

1. In a large bowl, mash together the peanut butter and hot water until they are mixed
   
   
2. Add the vinegar, sugar, salt, soy sauce, and sesame oil to peanut mixture
   
   
3. Add the cabbage in 2 cup increments - tossing well after each addition
   
   
4. Add crushed red pepper to taste
   
   
5. Cover and refrigerate for at least 4 hours (try to re-toss every two hours before service)
   
   
6. When ready to serve, garnish with peanuts, carrots and cilantro

Chow Chow

I am sure you are asking... what is chow chow?

Chow chow is a relish made from a combination of different vegetables: green and red tomatoes, cabbage, carrots, beans, asparagus, cauliflower and peas, which are pickled in a jar and served cold. The name is based on the French word chou for cabbage.

I particularly like this recipe because there is no canning involved. It’s simple and straightforward. Some purists might argue that this is not a true chow chow since it doesn’t use mustard. My answer...who cares… final verdict of the critics...absolutely delicious and gone!!!

Use a side salad for roasted, grilled and baked proteins. Feel free to experiment with the additional of other veggies.

The recipe will hold at room temperature for several hours. Refrigerated, the recipe will keep for several days with the flavors becoming more homogenized.

Ingredients:

• 1 cup green cabbage, shredded
• 1/2 small red onion - diced
• 1/2 cup raw corn kernels
• 1/4 cup diced kosher pickles
• 2 tbsp kosher pickle juice
• 2 tbsp fresh parsley leaf, chopped
• 1 tbsp olive oil
• Sea salt and ground pepper to taste

Process:

1. Combine all ingredients in a mixing bowl - mix well
   
   
2. Season with salt and pepper to taste

Solutions to the Cabbage Crisis

OK... I heard the cry. HELP... what to do with all this cabbage. Got to admit, those were some mighty large heads of cabbage this week in the CSA shares. So what to do? I will be posting some cabbage recipes this week for you that might remedy the cabbage crisis.

Below are two of my staple slaws that are always crowd pleasers and mega simple to make. They are both light and highly flavorful without all the heavy nastiness that comes with mayo overloaded slaws.

One recipe is vinaigrette based and the other does have mayo but has an excellent balance that makes you almost forget that there is any mayo in the dish.

Recipe 1: Tangy Slaw

When I make this recipe, it seems that I can never make enough. It is always gone!

Although it has a mayo base - this is by no means a heavy mayo based slaw.

As a step saver, look in the produce section of the grocer for bags of carrots already julienned.

Its tangy, sweet, and earthy and pairs well with many dishes.

Ingredients:

• 1 lb cabbage, thinly sliced
• 1 lb carrots, julienne cut
• 1/4 cup low fat mayonnaise
• 1/4 cup fat free plain yogurt
• 1 1/2 tbsp sugar or Splenda
• 2 tsp prepared horseradish
• 1 tsp dry mustard powder
• 1/4 tsp sea salt to taste

Process:

1. Make dressing with mayo, yogurt, sugar, horseradish, mustard and salt
   
   
2. Toss dressing with cabbage and carrots
   
   
3. Cover and chill for at least one hour

Recipe 2: Carrot and Cabbage Slaw

This recipe can be done as a "chopped slaw" or as a classic stringy slaw. As a step saver, look in the produce section of the grocer for bags of carrots already julienned. Also, feel free to experiment with the addition of other cabbages (red/Napa) or other julienned veggies.

The recipe scales incredible well, so do not hesitate to make larger batches.

Ingredients:

• 2 cups cabbage, thinly sliced
• 1 cup carrots, julienne cut
• 2 tbsp cider vinegar
• 2 tsp sugar or Splenda
• 2 tsp olive oil
• 1/4 tsp sea salt and ground pepper (to taste)
• 1/8 tsp celery seed

Process:

1. Make dressing by combining vinegar, sugar, olive oil, celery seed, salt and pepper
   
   
2. Toss dressing over veggies until fully dressed
   
   
3. Cover and chill for at least one hour

Garlic Mashed Potato Duo

Here is another classic from the vegetarian Diva - Alice Waters.

Next time you are thinking about basic mashed potatoes - give this one a try.

Simple and straightforward - the addition of the sweet potato adds a nice twist to traditional mash with the infusion of sweetness.

This recipe is presented in its entirety from Alice Waters' Chez Panisse Vegetables.

Ingredients:

• 1 head garlic
• 2 lbs sweet potatoes
• 2 lbsrusset potatoes
• 2 cups milk
• 1/4 to 1/2 cup extra-virgin olive oil
• Sea salt and fresh ground pepper to taste

Process:

1. First roast the garlic: Wrap the head in foil, put in a preheated 400 degree F oven and bake for 30-40 minutes, or until completely soft. (Test with the tip of a knife.) When cool, cut the top free from the head, separate the cloves, and set aside.
   
   
2. Peel and quarter the sweet potatoes and russet potatoes. Put them in a pot with a steamer insert. Season with a teaspoon of salt and steam over medium high to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic, and puree through a food mill, using the fine disk. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cupes to the potatoes, depending on how dry they are. Then add the extra-virgin olive oil to taste, and season with salt and pepper. Serve immediately or keep warm in a double boiler.

CSA Share Details- Week #18: LAST SUMMER SHARE

Message from our farmer:

HAPPY NEW YEAR. MAY YOU HAVE A PEACEFUL AND PROSPEROUS NEW YEAR.

WE WILL BE SENDING THE FOLLOWING VEGGIES:
GREEN CABBAGE, SWEET POTATOES, SWEET CORN, HOT PEPPERS, SWEET PEPPERS, BEANS, CARROTS ( SOME SMALL ,SOME MEDIUM ,SOME LARGE) & BROCCOLI AND A SURPRISE NEW YEARS GIFT FOR ALL.

RIDING ALONG SIDE IN ADDITION –ANOTHER GIFT - WE ARE SENDING SOME DECORATIVE GOURDS FOR EVERYONE TO SHARE FOR SUKKOTH

BEST REGARDS,
Pam Stegall
Farmer

-------------------------
Thank you everyone for a great summer CSA season. Hope you enjoyed all the good food and community. Please join the fall CSA to continue cooking and eating.

Baba Ghanoush

I am just like everyone else - always pressed for time.

So let me start by saying - I get the concept of convenience - pop open the jar and you are done. I get that we don’t always have the time to make recipes from scratch.

Disclaimer in place (see above); I have a hard time rationalizing the purchase of Baba Ghanoush given how easy it is to make.

The recipe in one sentence - cook the eggplant meat, blend and serve. You got to admit – it doesn’t get much easier than that … just good wholesome goodness.

There are tons of variations of Baba Ghanoush but this is a great base recipe to work from. From a technique process, you can also grill or microwave the eggplant.

I favor baked pita chips, baked bread toasts or multigrain tortilla chips to accompany this for this recipe.

Ingredients:

• 1 large eggplant
• 3 cloves garlic
• 1/4 cup tahini
• 1/4 cup lemon juice
• Olive oil
• Sea salt and fresh cracked black pepper
• Chopped parsley for garnish

Process

1. Cook eggplant in oven until flesh is soft
   
   
2. Remove the skin and discard
   
   
3. Remove seeds and cut in chunks
   
   
4. Blend all ingredients
   
   
5. Place in a bowl and garnish

Flourless Chocolate Beet Cake

Yup... you read the title right - Flourless Chocolate Beet Cake. I found this online and thought this is too interesting not to share.

At first glance it might seem a bit out there – beets and chocolate. But consider that table sugar is made from beets and it makes a little more sense.

I will put a disclaimer on this recipe - I have not made this recipe yet. It is aqas I found it online.

Testing this recipe is on my list of things to do this weekend – time permitting. But from an ingredient perspective it is not all that crazy.

If you BEET me to the punch (ah play on words!!!) - let me know how the recipe turns out.

Ingredients:

• 4 ounces bittersweet chocolate
• 6 tablespoons non-salted butter
• 1/4 cup sugar
• 1-1/2 cups grated beets (cooked) + 2 tablespoons juice
• 3 large eggs, separated
• 1/4 cup cocoa powder

Process:

1. Boil water.
2. Remove greens from beets (use for something else).
3. Boil beets until soft, 30-45 minutes (depending on size).
4. Retain boiling liquid for another use.
5. Remove peel under cold water and grate on a medium-small setting (with box grater).
6. Preheat oven to 375F.
7. Butter an 8-inch cake pan, line with wax paper and butter wax paper.
8. Cut chocolate into small pieces and melt chocolate and butter in a double boiler.
9. Remove from heat, stir in sugar until blended.
10. Using an electric mixer, whip egg whites and beet juice until thick.
11. Add egg yolks to chocolate mixture, stirring constantly, until blended. Add grated beets, stir until combined.
12. Fold in egg whites and cocoa until just combined.
13. Transfer to cake pan and bake, 25-30 minutes.
14. Poked with a toothpick, the edges will come out clean, but the center slightly not - Let rest 5 minutes.
15. Remove from pan, refrigerate 30 minutes and serve.

CSA Share Details- Week #17

beets, green beans, hot peppers, green peppers, watermelon, zucchini, sweet potato, broccoli, corn

Baked Eggplant with Cashews

As we head into the Autumn season this hearty eggplant dish is a perfect comfort food. The dish is rich in flavor and complexity.

The eggplant is mixed with Panko and brown sugar then layered with tomatoes, onions, celery, and bell pepper. Topped with cashews and baked until golden brown and crispy, this one is a real crowd pleaser.

The original recipe called for dry whole wheat bread crumbs, I have adapted the recipe to use Panko (aka Japanese bread crumbs) instead. I favor the additional crunch and texture that the Panko provides.

Also if you are watching your carbs, you can use Splenda brown sugar as a substitute for regular brown sugar with no impact to the recipe.

Ingredients

• 2 eggplants (large), sliced
• 1 onion, finely chopped
• 1 Roma tomato, seeded and chopped
• 1 celery stalk, diced
• 1 cup Panko
• 1/2 cup soy milk
• 1/2 cup heavy cream
• 1/2 cup cashews
• 1/2 cup red bell pepper, finely chopped
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1 teaspoon saffron, slightly chopped
• 1/2 teaspoon brown sugar
• Sea salt to taste

Preparation

1. Preheat oven to 375 F
   
   
2. Grease a medium size baking or casserole dish
   
   
3. Arrange ½ the slices of eggplant on the bottom of the dish
   
   
4. Season eggplant with salt
   
   
5. Add Panko and brown sugar to medium mixing bowl and stir to combine
   
   
6. Sprinkle ¼ of brown sugar over layer of eggplant slices
   
   
7. In large bowl, combine ½ cup breadcrumb mixture, onion, tomato, celery, red bell pepper, and olive oil
   
   
8. Season mixture with dried oregano and saffron
   
   
9. Spoon mixture over layer of eggplant
   
   
10. Top with remaining eggplant slices
    
    
11. Top with remaining breadcrumb mixture
    
    
12. Add soy milk, heavy cream and cashews to blender- blend until mixture is smooth
    
    
13. Pour milk mixture over eggplant
    
    
14. Bake 30 minutes until crisp and golden brown

Italian Veggie Bake

Here is a nice Italian style casserole featuring a ton of veggies - tomatoes, onion, green beans, okra, and green pepper.

Other than the tomatoes, everything is fresh. Feel free to experiment with other variations or add pasta to the dish.

It is simple enough to make. I tend to think of this as a "garbage can" casserole. Got a little of this ...and that in the fridge? Use it before you toss it - thus nothing goes to waste.

Ingredients

• 1 can tomatoes (28 oz) , whole, drained and coarsely chopped, liquid reserved
• 3 medium zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared, cut into 1-inch cubes
• 1 medium onion, sliced
• 3/4 cup Green pepper, finely chopped
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra, cut into 1/2-inch pieces
• 2 tbsp Parmesan cheese, grated
• 2 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• 1 1/2 tsp fresh oregano leaves

Preparation

1. Preheat oven to 325 F
   
   
2. In large bowl, combine chopped tomatoes, reserved liquid, sliced onion, sliced green beans, okra, chopped green pepper, lemon juice, fresh basil, and fresh oregano
   
   
3. Spoon into casserole dish, cover with foil and bake 15 minutes
   
   
4. Remove from oven and stir in zucchini and eggplant
   
   
5. Cover with foil and return to oven - bake for and additional 60 minutes
   
   
6. Sprinkle with Parm cheese and serve hot

JALAPENO ICE CREAM

This recipe is an adaptation from an Ortega recipe. I have to admit, I have not tried it yet.

It is a bit weird and different. The chilehead in me thinks that it sounds very interesting to possibly good!

Ingredients

• 1 quart Vanilla ice cream; slightly softened
• 3 teaspoons jalapeño, finely chopped
• 1/2 teaspoon Grated lime peel

Process

1. Combine ice cream, jalapenos and lime peel
   
   
2. Return to ice cream container and refreeze until firm

CSA Share Details- Week #16

assorted peppers, carrots, sweet potato, red onion, yellow onion, corn, herbs, peaches, broccoli, white eggplant

re: Potato variety question...

From farmer:

the kind of lumpy – pointy potatoes are sweet potatoes & the gold/tan skin round or oval/smooth are white potatoes.

The sweet potato varieties:

Japanese=purple skin /white flesh,

jewel=orange skin/orange flesh,

white haman=white-tannish skin /white flesh

Reggae Rum Jerk Seasoning...Ya Mon!!!

When I think Jamaica, I think of five things: reggae music (esp. Bob Marley), bobsledders, Red Stripe Beer, rum and jerk seasoning. If you haven’t had jerk then you haven’t tasted Jamaica!

Jerk is simply a process for spicing and grilling. Most people think of chicken when they hear “jerk”, but in reality you can also jerk other meats (beef, ostrich, buffalo), shellfish and vegetables.

There are thousands of different variations of jerk, but one thing is for sure, jerk is a key staple in Jamaican cuisine. I am willing to bet that every Jamaican has their own special family recipe for jerk that they will argue is the best.

I have seen variations of jerk recipes from a few ingredients to others with several dozen ingredients. I have also seen recipes with dried ingredients and other with fresh ingredients and still others with a mix of dry and fresh ingredients.

This recipe does use fresh ingredients so it will have a limited shelf life compared to dried ingredient versions. It is an easy recipe that requires very minimal effort to make. In fact, all you really need to do is measure the ingredients and let the food processor or blender do the rest of the work!

I particularly like this recipe because along with the traditional ingredients you would find in a jerk recipe, this one also incorporates rum as an ingredient, making it… well… even more Jamaican in my book!

Turn up the reggae, open yourself a cold Red Stripe and great ready for your taste buds to dance!

Ingredients:

• 5 small hot peppers (jalapeno preferred – can use other hotter if desired)
• 1 medium red onion, chopped
• ¼ cup green onion/scallion tops, chopped (green part)
• 2 tbsp olive oil or canola oil
• 4 tsp white pepper
• 2 tsp salt
• 1 ½ tsp thyme, dried
• 1 tsp allspice, ground
• ½ tsp cinnamon, ground
• ¼ tsp nutmeg, ground
• 1 splash of flavorful rum (your choice)

Process: Place all ingredients in blender or food processor and mix on high for 15 pulses.

After thoughts: I have made this recipe traditionally with regular light or dark rum. It never occurred to me when cooking to try spiced or flavored rum like coconut or mango. If any one does try this, let me know how it turns out!

Mango Mashed Sweet Potatoes

Here is a great alternative recipe for mashed sweet potatoes. Called Alu Curry or Alu Talkari on many of the islands of the Caribbean, this recipe is used as a appetizer, dinner side or snack.

With a few simple ingredients, you can create a tasty dish with island flair.

Contrary to many Caribbean recipes, there are no hot peppers in this dish. The heat comes from ginger-garlic combination and the curry. For those that have a heat aversion, you can decrease the sharpness of the ginger-garlic mix by processing the garlic and ginger with the hot cooked sweet potatoes. The heat from the food processor blades will lightly "cook" the ginger and garlic taking some of the bite away. You can also play around with the amount of curry to your liking.

As tempted as it maybe, don’t put all the ingredients in the food processor and process. What you will end up with is total mush that is not tasty. The dish will lose all of its unique flavors which are what make the dish. Curb that urge and make sure to fold in the ingredients as directed. The strength of the recipe is based on the infusion of flavors and contributions of each of the ingredients.

Ingredients:

• 2 lbs sweet potato
• 1 lb ripe green mango
• 2 tbsp curry powder
• 2 cloves garlic
• 1 tbsp fresh ginger

Process:

1) Mince garlic and grate ginger – place aside

2) Peel and cube potatoes. Place potatoes in pot with water and bring to boil until potatoes are fork soft.

3) Remove potatoes and place in a food processor with ½ of the mango and curry powder and process. Reserve other half of mango for later in recipe. Note: Mixture should be thick. If not, return to heat and constantly stir until thick.

4) Cool mixture for at least one hour

5) Fold in remaining mango, ginger and garlic. Allow mixture to sit for at least one hour to allow flavors to set.

6) Reheat in oven safe container before serving.

Fun Science Experiment for the Kids - Making Ice Cream in a Bag

Found this online today and thought I would share it.

Its a fun and educational project that you can do with the kids.

Let me know what you think.

Kitchen Science: Making Ice Cream In A Bag with Kids

Citrus and Spice Cold Tomato Soup

This is a killer soup that is very easy to make and very gourmet by most people’s standards. Anyway you want to look at this recipe, the guests are going to go bonkers - relish in the success!

This is the perfect dish for a hot summer night. The soup is rich in flavors that are very delicate and make for a great experience. Hints of citrus, mint, lemongrass and other ingredients come together into an amazing culinary marriage.

While I do favor short cuts (at times), this is one soup that I recommend playing by the rules. Follow the recipe the first time. Make sure to use fresh ingredients and herbs.

I recommend a low sodium canned tomato for this recipe. You can always add more salt if it is needed but you cannot take out what is in the can.

Some other suggestions to kick this already awesome soup up a few more notches: retain some of the tomato as dices for more texture/mouth feel, top with a nice homemade crouton or dash with hot sauce for a little more kick.

Ingredients

• 5 cans of 14-ounce of diced tomatoes in juice
• 2 cups chicken stock or canned low-salt broth
• 1 cup dry white wine
• 1/2 cup chopped shallots
• 1/2 cup thinly sliced fresh arugula
• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tbsp honey
• 2 tbsp olive oil
• 2 tbsp minced lemongrass
• 2 tbsp chopped fresh mint
• 2 tbsp fresh lemon juice
• 2 tbsp vodka (optional)
• 1 tbsp minced fresh ginger
• 1 tbsp chopped garlic
• 2 tsp grated lime peel

Process

1. Heat oil in heavy large pot over medium-low heat

2. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic - simmer until liquid evaporates (about 11 to 14 mins)

3. Add honey and simmer until mixture is very thick - stirring frequently (about 7 to 10 mins)

4. Add chicken stock and next 5 ingredients - simmer for 30 minutes

5. Working in batches, strain soup into large bowl pressing on solids to release juices - discard solids

6. Season with salt and pepper to taste

7. Chill soup at least 8 hours

8. Stir lemon juice (and vodka if using) it into soup

9. Garnish with arugula

Three Ingredient - Cold Corn Soup

This time of year it is hard not to be excited about fresh corn.

However, after a few weeks of fresh corn, I find myself starting to burn out on it. How much corn on the cob can one person eat!

So time to change it up with a simple cold corn soup. This soup is the absolute essence of summer and corn.

Given the limited amount of ingredients, it is important that we treat each with equal importance so that we bring the best flavors to the meal.

To avoid having the basil turn black - part of a chemical process when the leaves are cut. We will blanch the fresh basil to assure an appealing and flavorful "jewel' green" color. Also, I strongly recommend using extra-virgin olive oil for this recipe over virgin.

Lastly, if you would like to add another dimension to the soup, feel free to roast or grill the corn (instead of boiling) to infuse a smokey flavor.

Ingredients

• 9 medium-size ears fresh yellow corn
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Sea Salt

Preparation

1. Boil corn in salted water, covered, 2 to 3 minutes
   
   
2. Slice kernels off the ears
   
   
3. In two batches, purée kernels in a blender with 4 cups water
   
   
4. Strain purée into a bowl - pressing to squeeze out the corn liquid (discard the kernel mash)
   
   
5. Add salt to taste and chill soup until cold (at least 3 hours)
   
   
6. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds
   
   
7. Drain immediately, plunge in ice water, and drain again
   
   
8. Purée basil in a blender with 1/2 teaspoon salt and the olive oil
   
   
9. Serve soup cold with a drizzle with basil oil on the top

CSA- Share Details: Week #15

green beans, peppers, sweet potato, red onion, zucchini, tomatoes, rosemary, corn, white eggplant

Eating the Rainbow - Part 3 of 3

BLUE / PURPLE produce contain fiber, vitamins and phytochemicals, such as anthocyanins and flavanoids, which prevent memory loss, cancer, stroke, heart disease, promote urinary health and boost immunity. Examples:

• black currants
• black tea
• elderberries
• blackberries
• blueberries
• eggplants
• figs
• lavender
• plums
• purple asparagus
• purple bell peppers
• purple carrots
• purple cauliflower
• purple cabbage
• purple grapes
• purple kale
• purple potatoes
• purple-tip Belgian endive
• prunes
• raisins

BROWN grains, seeds and nuts contain contain fiber, vitamins and phytochemicals that lower blood cholesterol, reduce the risk of some cancers, diabetes, heart disease and stroke. Examples:

• almonds
• amaranth
• barley
• black beans
• black-eyed peas
• borlotti beans
• brazil nuts
• brown rice
• bulgur wheat
• cannellini beans
• cashews
• chestnuts
• couscous
• flaxseed
• garbanzo beans
• hazelnuts
• kasha
• kidney beans
• lentils
• lima beans
• macadamia nuts
• millet
• navy beans
• oats
• peanuts
• pecans
• pine nuts
• pistachios
• polenta
• pumpkin seeds
• quinoa
• sesame seeds
• soy beans
• split peas
• sunflower seeds
• walnuts
• whole wheat

Eating the Rainbow - Part 2 of 3

WHITE / TAN produce contain fiber, vitamins and phytochemicals, such as anthoxanthins, which contribute to lowering blood pressure, cholesterol and to reduce the probability of stomach cancer and heart disease. Examples:

• bananas
• bok choy
• cauliflower
• celery root
• fennel
• garlic
• ginger
• Jerusalem artichokes
• jicama
• onions
• kohlrabi
• leeks
• mushrooms
• parsnips
• plantains
• potatoes
• shallots
• tan figs
• tan pears
• turnips
• water chestnuts
• white asparagus
• white beans
• white corn
• white eggplant
• white nectarines
• white peaches

GREEN produce contain fiber, vitamins and phytochemicals, such as lutein, which aids in healthy vision, to prevent cancer and heart disease as well as birth defects. It also makes bones, teeth stronger and boosts the immune system. Examples::

• artichokes
• arugula
• asparagus
• avocados
• bok choy
• broccoli
• broccoli rabe
• brussel sprouts
• celery
• cucumbers
• endive
• green apples
• green beans
• green bell peppers
• green cabbage
• green chiles
• green grapes
• green herbs
• green onions
• green peas
• green tea
• honeydew melon
• kale
• kiwifruit
• leeks
• lettuce
• limes
• okra
• peas
• snow peas
• spinach
• sugar snap peas
• Swiss chard
• watercress
• zucchini