Recipes



Chinese Cabbage Salad
(adapted from the recipe by Paula Deen)

Serves 6

Medium size head of cabbage cut or torn into bite size pieces
2-3 oz. package Ramen noodles
1/3 cup slivered almonds
1 tbsp. sesame seeds
2 tbsp. salad oil
1tbsp. vinegar
2 tsp honey

Set spice package aside and crush the Ramen noodles. Spread crushed noodles, almonds, and sesame seeds on a cookie sheet. Bake at 300° F until lightly browned. Take seasoning packet with oil, salad vinegar, and honey and whisk in a small bowl until emulsified. Toss the cabbage with dressing and top with toasted noodles, almonds, and sesame seeds. You can add finely sliced turnip, kohlrabi, apple, or green onion for extra flavor. Store toasted noodles separately from dressed cabbage. Can be stored for up to two days.



Peach Berry Cobbler
(adapted from the recipe by Elspeth Hay at Diary of a Locavore)

Fruit
3 peaches sliced and peeled
3 cups berries (strawberries, blackberries, raspberries, blueberries ect.)
1/2 cup honey
2 tbsp lemon juice
2 tbsp flour
1/4 tsp ground cinnamon
pinch of salt

Biscuts
1/2 cup all-purpose flour
1/2 cup stone-ground cornmeal
3 tablespoons dark brown sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into pieces
1/2 cup buttermilk or heavy cream or yogurt

Preheat the oven to 425° F. Pour honey and lemon juice over fruit and stir it. Next, add the flour, cinnamon, and salt so that the fruit is coated. Spoon the fruit into a 9 by 9 baking dish (I use glass). Mix together the flour, brown sugar, baking soda, cornmeal, and salt in a mixing bowl. Cut in the butter. Add the buttermilk/cream/yogurt, and mix until the dough comes together. Spoon dollops of the biscut batter on top of the fruit and place the dish in the oven. Cook it for 20-25 minutes so the biscuts are cooked and slightly golden brown. The fruit should be syrupy and bubbly. You can serve it warm or cold, and it tastes great with ice cream! It tastes best warm and fresh because it can get soggy after sitting in the fridge all night. 


Apple Bars (A delicious substitute for granola bars)
(From February 2012 Martha Stewart Living)


1 2/3 cups AP flour, plus more for rolling
1 1/3 ceps old fashioned rolled oats
1/4 cup plus 2 tbsp light brown sugar
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 sticks cold unsalted butter cut into pieces
1 1/2 cups diced apples
2/3 cup cold buttermilk
raw turbinado sugar


Preheat oven to 400°F. Whisk flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in the butter with a pastry blender or fingers. Add in apples and buttermilk, and stir just until the dough comes together. Turn out dough onto a lightly floured work surface. Pat dough into a 6" by 8" rectangle, and cut into 12 2" y 2" pieces. Place the squares 2 in. apart on parchment lined baking sheets. Brush tops with buttermilk and sprinkle with turbinado sugar. Bake until golden brown 20 to 22 minutes. Rotate sheets half-way through baking. Let cool on sheets for 15 minutes. 


Tortilla EspaƱola (For a really fast dinner)


7 eggs
3 potatoes
1/2 cup cheese (Cheddar or Jack)
1/2 onion finely chopped


Peel and chop potatoes into small cubes and boil briefly, just before they are tender. Drain them, and pan fry until the outside begins to brown. Crack eggs into a large bowl and beat well. After the fried potatoes have cooled, add the potatoes, onion, and cheese to the eggs. Mix well. Pour into hot, 10 inch, nonstick skillet, treated with cooking spray. Cook covered on medium heat for 5 to 7 minutes until the edges are set. DO NOT STIR. Once edges are set, keep covered and remove from heat and let rest 5 minutes. Remove cover, carefully slide egg onto plate (top will not be completely cooked). Take plate and invert egg into frying pan. Warm through another 5 minutes. Serve in wedges and enjoy!


Hearty Tuscan Bean Stew 
(From 2011 Cook's Illustrated Italian Favorites)


Table salt and black pepper
1 lb dried cannelini beans
1 tbsp extra virgin olive oil
6 oz. pancetta cut into 1/4 in pieces
1 large onion chopped
2 medium carrots peeled and cut
4 garlic cloves peeled and crushed
4 cups low sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale leaves chopped into 1 in. pieces
14.5 oz. can diced tomatoes drained and rinsed
1 sprig fresh rosemary
8 slices country white bread broiled until golden brown and rubbed with garlic


Dissolve 3 tbsp salt in 4 qt. cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hrs. (This is the type of project we start on Saturday night).  


Heat oven to 250° with oven rack in the middle. Heat oil and pancetta in a alarge dutch oven over medium heat. Stir occasionally until pancetta is lightly browned and fat has rendered, 10 to 16 min. Stir in garlic and cook until fragrant, about 1 min. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, move to oven, and cook until beans are almost tender, 45 min to 1 hr. Remove pot and stir in greens and tomatoes. Return pot and cook until beans are fully tender, another 30 to 40 min. Remove pot and submerge rosemary sprig in stew. Cover and let stand for 15 min. Discard bay leaves and rosemary sprig, and season with salt and pepper. Stir over toasted bread drizzled with olive oil. 

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