Recipes

26 Oct

Posted at 14:43h in Recipes by
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Butternut squash, a type of winter squash, has a sweet nutty flavor, and a rich, orange colored interior. It can be used interchangeably with recipes that call for pumpkin, and roasting the squash will deepen the flavor.  This recipe is a simple but delicious side dish that can be personalized by using your favorite fresh herbs, or adding other diced vegetables, like turnips and potatoes. This recipe makes quite a lot- for two adults I would adjust the quantities by only using half a butternut for this recipe, and reserving the rest for another use.

Roasted Butternut Squash with Shallots and Sage

– Preheat your oven to 450 degrees.

– Take one medium butternut squash (about 2 pounds) and peel, seed and cut into 1-inch chunks.

– Peel two shallots (about 1/4 pound) and quarter lengthwise.

– Toss in a bowl: shallots, diced butternut squash, 1 1/2 tablespoons olive oil, and 1/4 cup fresh sage leaves, roughly chopped. (Thyme could be substituted for the sage, or add a dash or two of cinnamon to tempt the younger set). Season with coarse salt and ground pepper. Spread on a rimmed baking sheet.

– Roast until butternut is lightly browned and tender, about 30 minutes.

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

20 Oct

Posted at 15:39h in Recipes by
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At the Fall Fest on October 8th, over 80 CSA members and friends cast their vote for their favorite pie. Out of 10 delicious creative choices the voting was very close. The recipes for the top three pies are listed below, but other favorite entries included Rosemary Scented Caramel Apple Pie, Cinnamon Pumpkin Walnut Pie, Ginger Pecan Snap Pie, Buttermilk Pie and Peach Creme Fraiche.

Brian Smyth wins the 2011 Pie Bake-off Trophy

Almond, Walnut and Cashew Pie, 1st place, Brian Smyth, modified version of Joy of Cooking’s Pecan Pie.

Preheat the oven to 375F. Spread on a baking sheet:
2 cups mixed almonds, walnuts, cashews, coarsely chopped.
Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes.

Whisk until blended:
3 eggs
1 cup dark brown sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
Stir in the toasted nuts.

Warm the pie crust in the oven until it is hot to the the touch, then pour in the filling. (The crust recipe: Pat-in-the-pan butter crust, Joy of Cooking.) Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 36 to 45 minutes. Let cool on a rack for at least 1 1/2 hours. Serve warm or at room temperature.

 

Orange Mascarpone Pumpkin Pie, 2nd place, Michelle Guerriero.

Preheat oven to 325 degrees. In a 10-in pie pan, stir together 2 cups finely crushed gingersnap crumbs (about 32-40 gingersnaps) with 6 tablespoons unsalted butter, melted and press into a crust. Bake until set, about 6 minutes. Set aside. Increase heat to 350 degrees.

Beat 4 oz. room temperature cream cheese, 8 oz. mascarpone cheese and 2/3 cup sugar in a large bowl until smooth.
Add 3 eggs one at a time, beating for 30 seconds after each egg.

Add the following and mix until smooth:
1 can pumpkin puree (15 oz)
1 teaspoon Grand Marnier or other orange-flavored liquer
1 1/2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45-50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.

When ready to serve, beat 1 cup heavy whipping cream, 1/2 cup creme fraiche, remaining 2 teaspoon sugar, and 1 teaspoon freshly grated orange zest* in a large bowl until soft peaks form. Spread whipped cream on pie.
*Could also use 1 teaspoon Grand Marnier instead of orange zest in whipped cream.
Top with any extra gingersnap crumbs and/or freshly grated orange zest for garnish.

Tasting the pies!


Hickory Chickory Pie, 3rd place, Cindy Myers-Long, modified recipe from Fine Cooking, 9/1/11.

Use your favorite pie dough recipe.
Make the pie dough. Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling:
-Combine 1/4 cup Dandy Blend Instant Herbal Beverage with Dandelion purchased at Queen’s Health Food store (or other brand ground chickory coffee) and 1/2 cup plus 2 tablespoons heavy cream in a 1-quart saucepan and heat over medium heat just until small bubbles form at the edge of the cream, 3 minutes.
-Stir, remove from the heat, and steep for 10 minutes. Strain and reserve.
-Put 8 large egg yolks in a medium heatproof bowl set on a kitchen towel and add 1 teaspoon pure vanilla extract.
-Combine 2/3 cup packed light brown sugar, 4 oz. (1/2 cup) unsalted butter, cut into 4 pieces, 1/2 cup light corn syrup, coffee and cream mixture, and 1 teaspoon kosher salt in a 1-quart saucepan.
-Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes.
-Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks.
-Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie:
-Spread 1 1/2 cups hickory nuts (or pecans) evenly in the piecrust. Slowly pour the filling over the pecans. Tip: Pour the filling over the nuts in a slow, spiral motion; if you go too fast, the nuts may move, leaving gaps in the finished pie.
-Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes.
-Let cool for at least 1 hour before serving. Serve with chickory (or coffee) flavored whipped cream.

 

19 Oct

Posted at 12:59h in Recipes by
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This Thai-style curry is a light, mild version of the one I usually get at my favorite Thai restaurant. Filled with seasonal veggies such as sweet potatoes, spinach and cauliflower cooked in a creamy peanut sauce, this vegetarian dish is packed with flavor. You can adjust the amount of curry if you like a more bold flavor and substitute the tofu with chicken or beef if you like. Serve alongside brown rice.

Serves 4-5.

Massamun Curry

-In a large pot, heat 2 tablespoons of coconut or olive oil. Chop 1 yellow onion and saute for a few minutes until onion starts to sweat. Throw in 3 cloves of minced garlic and 1 inch cube of fresh ginger, also minced finely. Saute for 2 more minutes.

-Add in:

1 tablespoon of mild curry powder
1/2 teaspoon of salt
1/2 teaspoon of red pepper flakes (only if you want it a little spicy)
1 cup of coconut milk
2 tablespoons of peanut butter

-Stir all the ingredients together before adding 2 cups of broth or stock and 2 cups of sweet potatoes, diced. Bring to a boil then turn down to a simmer and cook for 10 minutes with the lid on.

-Break up 2 small cauliflower heads into florets (about 2 cups) and add in. Cook for 10 more minutes with the lid on.

-Roughly chop 1 bunch of fresh spinach (or substitute with tatsoi or bok choy) and throw in the pot, mixing until wilted. Cook for 5 more minutes with the lid off.

-Let cool slightly and serve on top of brown rice. ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients.

14 Oct

Posted at 21:26h in Recipes by
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Lemon & Leek Kale SaladKale shares similar health benefits with its friend, Swiss chard. In addition to being a cancer-fighting and heart health-promoting superhero (thanks to all those antioxidants), kale’s omega-3 and enormous vitamin K content make it a great tool to fight against the inflammation that’s linked to so many chronic health conditions.

My favorite benefit of kale though, is its detoxification abilities. Kale’s glucosinolates make isothiscyanates, which studies have shown assist our cell’s detox activities. The nutrition and compounds in kale assist in eliminating the toxic molecules in our body caused simply from the hazards of daily living; pollution, medication, processed food chemicals, etc.  We all could benefit from a little cleansing, right? 🙂

Kale is most often eaten cooked, but there are health benefits to eating our foods raw. The recipe below uses the acidity in fresh lemon juice to help “cook” the kale, leaving it a nice, soft and chewy texture.

Lemon & Leek Kale Salad

Lemon & Leek Kale Salad

Add dressing ingredients in a large bowl, stir until combined:
1 tablespoon olive oil
1 tablespoon tamari sauce
Juice and zest of one lemon
1/2 teaspoon of honey (use agave for vegan version)
salt and pepper to taste

Add to bowl:
1 bunch of kale (~20 leaves), stems removed, cut into bite-sized chunks or strips.
1 leek, white part sliced in half lengthwise and then into thin half-moons.

Stir into the dressing to well coat. A great method is to use your hands and “massage” the leaves with the dressing. Allow to marinate in fridge until ready to eat (ideally 4-8 hours, but it’ll be tasty after even just 30 minutes).

Stir in 1/4 cup seeds and/or chopped nuts (sesame and pumpkin seeds or slivered almonds are a great choice) right before serving.

Post and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

13 Oct

Posted at 13:54h in Recipes by
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Minestrone means “big soup” in Italian: a big soup of many vegetables. A tasty soffritto (a base of aromatic vegetables) made of celery, onion and herbs gives this soup a rich base and fall favorites like butternut squash and kale make it healthy and hearty. Traditionally, either white beans or pasta are thrown in at the end. In this version I decided to use both to make the soup a complete meal-in-a-bowl! As the season progresses you can also make a “winter” version of this using turnips, potatoes and cabbage in place of the squash and kale.

This recipe was an adaptation of Alice Water’s recipe from her book, The Art of Simple Food.


Fall Minestrone

If you are planning on making this with beans, I first suggest soaking 1 cup dried cannellini beans in plenty of water (beans will swell) overnight so they cook quickly and retain a nice texture.

The next day when you are ready to make your soup…

-Strain beans and place in large pot with fresh water and bring to a boil. Cook until tender but not mushy. About 15-20 minutes. Strain cooked beans but keep the liquid for later.

-Heat 1/4 cup of olive oil in a heavy-bottomed pan over medium heat and add 1 large onion, finely chopped and 3 stalks of celery, chopped. Saute until a rich golden brown color.

-Throw into soffritto:
1 bunch of kale or chard, roughly chopped
1 leek, diced
5 sprigs of thyme
1 bay leaf
4 cloves of garlic, minced
2 tablespoons of salt

-Cook for 5 more minutes until kale is wilted a bit

-Add 4 cups of water and bring to a boil. Turn to medium-low heat and cook everything for 15 minutes with the lid on.

-Add 2 cups of butternut squash (about 1 small squash or 1/2 a large one) that has been peeled and chopped into 1/4 inch cubes. Cook for 15 more minutes. Taste for salt and add more if necessary.

-Add the cooked beans along with 2 cups of the bean cooking liquid and 1 cup of dried pasta (optional). Cook for 8 more minutes until pasta is tender. If  soup is too thick, add more bean cooking liquid. Remove the bay leaf.

-Serve in bowls, each garnished with some extra-virgin olive oil and grated Parmesan cheese.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

06 Oct

Posted at 13:27h in Recipes by
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This recipe is a slight variation to the much beloved latke, or potato pancake. Usually lightly fried and served with sour cream or applesauce, potato pancakes make a great side dish to pork chops or can be topped with sauteed greens for a lighter, vegetarian option. Purple-top turnips give the cakes another layer of flavor and added creaminess. Here, turnips are made tasty…for even the pickiest of eaters!

Potato and Turnip Cakes

-Coarsely grate (with a box grater or a food processor fitted with the grater attachment) 2 pounds of potatoes and 1 large purple-top turnip, all scrubbed and trimmed. (Optional: add 1 fennel bulb, grated.)

-Dump grated veggies onto a clean dishtowel and squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl.

-Beat 2 large eggs and toss in with coarse salt and ground pepper.

-Heat 1/4 cup olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

-Serve with applesauce for a traditional treat, alongside eggs for breakfast, or as a base for sauteed kale or chard.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

01 Oct

Posted at 10:29h in Recipes by
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Warm Curried Millet Salad with Delicata SquashDon’t let delicata squash’s small size fool you! Each pint-sized veggie boasts loads of nutrition. Low in calories, carbs and fat, high in Vitamins A and C and containing both minerals calcium and iron, delicata is a health-promoting addition to anyone’s diet.

Appropriately named for it’s delicate weight and size, delicata is considered a winter squash, making an appearance in the cooler weather.  However, delicata is actually a member of the summer squash family, which includes gold and green zucchini, pattypan, and yellow crookneck varieties.  This is a great point to keep in mind when preparing delicata, as it cooks up more like its summer cousins; preparation and cook time is quick and the skin is also eaten.

Lucky for us, extra delicata with just a slight soft spot was for the taking on the Blooming Glen Farm sharing table this week. If you, like me, took advantage of the gift, you’ll be able to put to use the tasty recipe below. In this warm dish, delicata’s sweet potato flavor and beneficial nutrition is highlighted against the super-grain, millet.

Warm Curried Millet Salad with Delicata Squash

Warm Curried Millet Salad with Delicata Squash
Heat oven to 425-degrees. Slice two small delicata squash in half lengthwise and spoon out seeds. Slice halves lengthwise again and place in a single layer, flesh side up, on a cookie sheet. Lightly spray with grapeseed oil and sprinkle with salt and pepper. Cook until soft and edges begin to brown, about 25 minutes. Remove from oven and let cool.  Note: Careful not to eat all these up before you can get them into the salad 😉

In a large pot, boil 3 cups of water and 1 1/2 cups of millet. Cover, reduce to a simmer and cook until done, about 20 minutes. Remove from heat and fluff with a fork.

In a small bowl, whisk together 1/3 cup lemon juice, 3 tablespoons curry powder, 2 tablespoons tamari and 1 tablespoon ginger powder or freshly minced ginger.

A few minutes before the squash and millet are done, sauté 2 cups of thinly shredded or chopped Swiss chard and 1/4 cup chopped onion.

Dice squash and add to millet along with chard-onion mixture and 1/4 cup raisins. Combine ingredients while stirring in sauce. Serve hot.

This makes a satisfying main dish; try serving with grilled veggies, curried tofu or a bit of curried chicken.  As a side, a smaller portion goes great with a couple slices of smoky grilled tempeh and steamed broccoli.

Post and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

28 Sep

Posted at 15:09h in Recipes by
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With this simple variation to the standard caramelized onion, you can add a new dimension of flavor to your usual pasta or pizza dishes. I spread some goat cheese on a piece of toasted fig bread and topped it with the caramelized fennel and onion mixture–a great appetizer or hors d’oeuvre idea. The anise flavor of the fennel is mellowed and sweetened by the touch of brown sugar and honey at the end.

Heat 2 tablespoons of butter in a pan over medium high heat. Thinly slice 1 yellow onion and 2 bulbs of fennel and toss in with sizzling butter. Salt and pepper and saute for 10 minutes, stirring occasionally. Turn down to medium low heat and sprinkle some brown sugar over the mixture to help caramelize. Continue cooking and stirring occasionally for 30 minutes or until the onions and fennel are a deep golden brown.

Finish with a drizzle of honey and ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

23 Sep

Posted at 16:17h in Recipes by
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Swimming in poblanos? Try these little poblano boats to deliciously deliver one of nature’s greatest superfoods, quinoa, to your awaiting taste buds and belly! Quinoa (pronounced KEEN-wah) easily incorporates the seasonings and spices with which it’s cooked without losing its own taste and texture, making it a great companion to the robustly flavorful poblano.

Poblanos & Quinoa

Technically a seed, though often grouped with whole grains, quinoa is tightly packed with essential micronutrients magnesium and mangnese and delivers a healthy dose of fiber. Quinoa also contains all nine essential amino acids, making it a source of complete protein — in fact, it’s considered to have the most complete amino acid profile of all grains.  Start reaping quinoa’s benefits today with the stuffed pepper recipe below.  Two or three pepper halves work as a main course, or serve just one as an appetizer or side.

Stuffed Peppers: Poblanos & Mexican-style Quinoa

BPoblanos & Quinoaoil 1 cup of water and 1/2 cup your favorite quinoa (a mix of red and yellow is pictured), cover pot and lower to a simmer until quinoa is cooked through, about 12 minutes.

Slice 3-4 poblano peppers in half lengthwise and remove seeds.  Steam pepper halves in a steamer basket until tender-crisp, about 3 minutes. Set aside on a plate.

In small a frying pan, sauté until just soft (about 5 minutes):
1/4 onion
1/4 cup sweet frying peppers
2 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon smoked paprika

Stir in 1/2 cup cooked black beans and 1/4 cup chopped tomato and heat through.  Keep mixture warm until quinoa is done cooking.

Combine quinoa and vegetable-bean mixture, stirring well. Stuff pepper halves with mix, and enjoy hot or at room temperature. Serve with salsa, guacamole or avocado, cheese, sour cream, cilantro and/or lime wedges.

Post and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

21 Sep

Posted at 13:02h in Recipes by
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I don’t think chicken pot pie needs much of an introduction, but I will say this savory pie is one of my favorite comfort foods….even if it is a bit of a project. (All that gravy and pie crust makes it totally worth it, right?). It is also a great medium to use up things from your fridge. So experiment with variations!

**Warning: This recipe is not for dieters. Though I’m sure you could play with the recipe to omit some butter and the heavy cream.

Chicken Pot Pie

First off, you need to decide how you are going to prepare your chicken. I chose to roast 1 whole chicken and used all the meat (light and dark) from that. An equivalent if you are using chicken breasts would be about 6 breasts. You can prepare these simply by roasting until cooked through. Cut cooked chicken into cubes or shred.

To make crust:

For the pastry, mix 3 cups flour, 1 1/2 teaspoon salt, and 1 teaspoon baking powder in the bowl of a food processor fitted with a metal blade. Add 2 sticks of butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add between 1/2 and 1 cup of ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

To make filling:

-In a medium saucepan, heat 5 cups of chicken stock (I used homemade stock from the bones I used to roast the chicken). Bring to boil and then leave at a low simmer.

-In a large pot, heat a few tablespoons of oil and saute until tender:

1 yellow onion, diced
1 celeriac bulb, peeled and diced into small cubes
2 carrots, diced

-Add in stock with veggies.

-Chop 1 pound of potatoes and about a medium head (2 small) of cauliflower, hard stems removed. Add to pot.

-Bring everything to a boil and then turn the heat down to medium-high heat and cook until the potatoes are tender, about 10 minutes.

-In another small saucepan make a roux by melting 1 stick (8 tablespoons) of butter and adding 3/4 cup of flour. Salt and pepper. Cook on medium heat for just a minute or so. Add roux to pot and stir until the mixture begins to thicken.

-Add 1/2 cup of heavy cream (half-and-half or whole milk will also do), the chicken and a dash of thyme, sage or rosemary.

*The filling should be thick and have a nice gravy. If it seems to thin, just cook on medium heat uncovered for a little longer.

-Pour filling into a large cast iron dish. Roll out your dough to a 1/4 inch thickness and place on top of filling leaving some overhang. Brush dough with an eggwash and sprinkle with fresh cracked pepper and sea salt. Bake at 375 degrees for about 45-50 minutes or until the crust is golden brown. Let cool for at least a half hour so it can set a bit.

**You can also make these into 4 individual pot pies if you have oven safe bowls.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/