Monday, December 20, 2010


I can hardly believe it, my onions from my winter storage box are almost gone! I have made a couple onion heavy recipes, you know - more than your average amount of onion. I wanted to share where my onions have gone.

Mushroom Pie
This is a decadent, savory pie. If you are a fan of mushrooms, you will love it! I’ve made two this past week. One – well actually just the filling is in the freezer waiting for Christmas dinner. Two – for a Christmas dinner with friends.

Salmon in Thai Broth
This was a delightfully delicious dinner that was also light. The light part was really nice in this season of decadence and indulgence. Believe me, we’ve been sampling every cookie I make before they get stored in the freezer for gifts and holiday gatherings. And as you can see from above, I’ve been serving savory pie with cream cheese filling. A light dinner was welcome fare.

Brats with chopped raw onion and spicy brown mustard
What more can I say? After braving the shopping scene with two hungry kids, we came home and ate hot dogs and brats for dinner Friday.

Mini Meatball and Broken Spaghetti Tomato Stoup
This recipe has been a favorite for years. If you can find them Furmano’s Crushed Tomatoes make all the difference in this recipe. The kids gobble this one up. In addition to onions, I used some carrots too.

Mushroom Pie

Mushroom Pie
This was the main course at a dinner party I was invited to years and years ago. Ever since then it’s a favorite, decadent treat to pull out for special occasions.

2 ½ cups chopped onions
4 tbsp. butter
10-12 cups sliced mushrooms
½ tsp. thyme
½ cup marsala wine
8 oz. cream cheese
2 pie crusts
egg wash

Sautee onions in butter. Add mushrooms and thyme, cook until liquid is reduced. Add marsala and reduce liquid again. Cut cream cheese into mixture and let melt and thicken sauce. Let cool few minutes and add to pie crust. Brush top with egg wash.

Bake at 350 for 30 minutes

Salmon in Thai Broth

Salmon in Thai Broth
Adapted from Rachel Ray’s Big Orange Book

2 T. vegetable or canola oil
1/2 small onion -- thinly sliced
1 small garlic clove -- minced or pressed
1/2 small jalapeno -- seeded and thinly sliced or chopped
1/2 inch fresh gingerroot -- peeled and grated or minced
salt and pepper
1 cup broth
2 salmon fillet
grated zest and juice of 1 lime
cilantro leaves – chopped
Rice, for serving

Heat 1 T. oil in medium skillet over medium heat. Add sliced onion, garlic, jalapeno and ginger. Salt and Pepper to taste and cook 3 minutes, stirring frequently. Add the stock and bring up to a bubble, then turn the heat down to medium orlower and simmer for 5 minutes. Add the salmon fillets and simmer for 8-10 minutes. Add the lime zest and juice.
To serve put a scoop of rice in a bowl or pasta dish, lay the salmon fillet on top and then fill with the broth. Sprinkle cilantro on top.

Wednesday, December 15, 2010

40 pound winter storage box

The box that came home was 41.2 pounds. The actual box is really nice - really strong, it will come in handy.

We got...

Beets (large bag), Butternut Squash (1), Cabbage (1 head), Carrots (large bag), Onions (large bag), Potatoes (large bag), Rutabaga (1), Sweet Potatoes (large bag)

I will be interested to see how long these vegetables last us. I have no good guesstimate. I do have a few plans.

If I'm not getting through them fast enough, I may just roast them all and then put them in the freezer roasted. Then pull out as many as I need.

Butternut Squash
I tend not to make risotto because it needs so much attention and I constantly get called away from cooking by my family. I have made one butternut squash risotto in the last few years with success.

I got a few responses to my request for cabbage. This Beef and Cabbage Stir Fry with Peanut Sauce looks goods.

We'll just have to see how the other vegetables get used.
So bummed I didn't get any celeriac this season. I'll have to head to the winter market soon and pick some up. I've got some great recipes I've been excited to share.

Sweet Potato and Black Bean Empanadas, Roasted Rutabaga

It is Wednesday afternoon, and I am just getting around to posting about Monday’s dinner and I think it’s because I just didn’t like the empanadas. Today as I was out and about I thought of a sauce to try on the leftovers, sorry, still didn’t like it.

I had never had Rutabaga, I like it and am anxious to try other Rutabaga Recipes.

Meatless Monday Menu – Sweet Potato and Black Bean Empanadas, Cardamom and Thyme Roasted Rutabaga
Farm Share Produce – Sweet Potatoes, Rutabaga

Sweet Potato and Black Bean Empanadas

NOTES: My biggest complaint was that these were dry. They needed a really buttery crust. I did not make the crust from scratch as called for in the recipe, I just used a store bought pre-made. I also did not think any of the poblano flavor came through. I made a sauce with sour cream, whipping cream and chipotle in adobo sauce to go with the leftovers at lunch. It didn’t help.

Cardamom and Thyme Roasted Rutabaga
Inspired by

1 Rutabaga, cut into 1 inch pieces
1 T olive oil
1 t ground Cardamom
3-4 sprigs of fresh thyme

Preheat oven to 400 degrees. Toss Rutabaga cubes with olive oil and Cardamom and spread onto baking pan in one layer. Lay thyme sprigs on top of Rutabaga. Bake for 50 minutes, tossing Rutabaga cubes halfway through. Discard thyme sprigs and serve.

Monday, December 13, 2010

Beef Stew

I am not a big fan of the slow cooker, but every once in a while I find a recipe that works, this beef stew is one of them.

Sunday Menu – Beef Stew, Mashed Potatoes, Broccoli
Farm Share Produce – Carrots, Potatoes

Beef Stew
From Paula Deen’s “My First Cookbook”
1/3 cup all-purpose flour
2 ½ t salt
¼ t pepper
1 lb. stew beef
2 T vegetable oil
1 pckage dry onion soup mix
1 large baking potato, peeled
3 carrots, peeled and washed
2 stalks celery, washed
1 T corn starch

Add flour, salt, and pepper to a plastic bag. Add the beef, close the bag, and shake to coat the meat. (I always do this in a bowl, why have another plastic bag to toss?)

Heat the oil in a skillet over medium. Put the beef in the skillet and brown on each side. Add the meat to a slow cooker and cover with the soup mix.

Cut potato, carrots, and celery into bite size pieces. Add vegetables and 2 cups of water to slow cooker. Stir and cover.

Set the slow cooker to high for 4 hours. Set the slow cooker to low for 3 more hours.

15 minutes before serving add corn starch to ¼ cup water. Stir until there are no lumps. Add this to stew and allow to thicken.

Mashed Potatoes

Sunday, December 12, 2010

Chicken Noodle Soup

It was cold here Friday! I also had all this leftover chicken in the fridge. Chicken Noodle Soup seemed like a perfect Friday night get warm and cozy dinner.

Friday Menu – Chicken Noodle Soup, Salad, Dinner Rolls
Farm Share Produce – Carrots
Other Local Produce – frozen peas from the farmer’s market in the spring

Chicken Noodle Soup
Based on

8 cups chicken broth
1 ½ - 2 cups carrots, cut into ¼ inch thick rounds
1 T peanut butter
1 cup cut spaghetti (wonderful new product from Barilla)
2 ½ cup shredded chicken
1 overflowing cup frozen peas
Salt and Pepper to taste

In a large pot bring broth to a boil. Add carrots and cook on medium-high for 10 minutes. Add pasta and peanut butter. Allow peanut butter to heat up, then whisk in to combine smoothly with broth. Cook an additional 8 minutes. Add chicken and peas, allow to warm through. Season with salt and pepper to taste.

• If you are starting with raw bone in chicken the original recipe, also starts there with a good method.
• I’ve been meaning to put a reminder on the blog about my favorite site about how to freeze vegetables, using the frozen peas from spring gives me the perfect opportunity.

Friday, December 10, 2010

Creamy Horseradish Beets

While meal planning this past weekend my husband came to me and said, “I found a recipe on the printer for Creamy Horseradish Beet, I would like to cancel that menu item.” I only made the amount in the picture because I was intrigued. He did not enjoy them. I thought they were fantastic!!! You get the horseradish bite right away and then the sweetness of the beet comes through once you start chewing. Very interesting. These would be perfect with a grilled steak.

Creamy Horseradish Beets

4 Roasted Beets, peeled and roughly chopped into ½ inch chunks
1/3 cup sour cream
3 T prepared horseradish
2 T lemon juice
1 T minced shallot

Whisk sour cream, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Roasted Beets: place beets in a foil pouch and place in 400 degree oven for about 35 minutes, until fork tender.

Beet Carpaccio

¼ cup sour cream
2 T extra virgin olive oil
1 T red wine vinegar
1 T minced shallot
Salt and pepper to taste
1-2 T vegetable oil, for frying
4-8 sage leaves, roughly chopped
2 cups arugula or mixed greens
2 T lemon juice
4 Roasted Beets, peeled and sliced
¼ cup pine nuts, toasted

To make the dressing whisk together the sour cream, extra virgin olive oil, vinegar and shallot. Season with salt and pepper. Set aside in refrigerator until ready to use.

Heat vegetable oil in a small skillet till shimmering. Add sage leaves and fry, 5 – 10 seconds. Transfer to paper towel with slotted spoon.

Toss arugula or mixed greens with lemon juice and a drizzling of olive oil. Season with salt and pepper.

Divide beet slices in rows on half of the salad plates. Place a handful of the greens on the other half of the plate. Drizzle creamy dressing on entire plate. Sprinkle salad with fried sage and pine nuts.

Roasted Beets: place beets in a foil pouch and place in 400 degree oven for about 35 minutes, until fork tender.
NOTE: The fried sage seems like a lot of work, but it is worth it. The fried bits of sage make this salad!

Need Beet Recipes?

I needed to get some beets used, so two beet dishes showed up on the dinner table last night. I still have a Ziploc bag full of beets in the fridge I need to do something with.
My six yea,r very into palindromes, was just very happy we had Naan for dinner.

Thursday Menu – Tandoori Chicken, Naan
Creamy Horseradish Beets

Roasted Beet Carpaccio

Thursday, December 9, 2010

Red Velvet Whoopie Pies

I used to pick savory or salty over a sweet treat. Nowadays, I’m very excited to eat dessert. AND, Red Velvet made from beets I simply adore!!!

Red Velvet Whoopie Pies
Created by combining my Red Velvet Cake and Paula Deen’s Red Velvet Sandwich Cookies

3-5 beets
1 ½ cup flour
½ cup cocoa
1 t baking powder
¼ t baking soda
½ t salt
½ cup oil
¾ cup sugar
2 eggs
2 T milk
½ Balsamic vinegar
1 t yogurt (plain or vanilla)

Ahead of time, place beets trimmed at each end in an aluminum foil pouch . Roast in a 400 degree oven for 35-40 minutes. Allow to cool and peel off skin. Can be stored in the refrigerator till ready to make pies. When ready to bake, roughly chop beets and purée with immersion blender or blender. Set aside purée.

Preheat oven to 375 degrees.

Whisk together dry ingredients: flour, cocoa, baking powder, baking soda, and salt. Set aside

Mix together oil and sugar, almost like creaming butter and sugar. Add eggs one at a time and mix thoroughly. Then add milk, vinegar, yogurt, and beet purée, mix until thoroughly combined. Add1/3 of the dry ingredient mixture at a time. Mix thoroughly each time.

Onto a parchment lined baking sheet drop batter, about 1 – ½ T per cookie. Bake 8-10 minutes. Check for doneness like you would a cake. Batter will be very wet and cookies will be more like a cake. Cool slightly on baking sheet when you remove from the oven and then move to a wire rack to cool completely.

When completely cool generously spread cream cheese frosting between cookies and serve.

This cream cheese frosting recipe halved is a good amount for the number of cookies made by this recipe.

Popcorn on the Cob


The directions I liked best said to place my cob of corn in a paper bag and pop it like microwave popcorn. I did this and waited till I heard the popping stop. This is what I got. We didn't like the popcorn's taste, not to mention the fact not much popped.

Any one got a good suggestion for popcorn on the cob?

Thai Butternut Squash Soup

I have a friend who doesn’t eat other squash soups now, well – because she knows this one will be better. When our kids were younger and we used to be together at lunchtime often for play dates, our circle of friends would get so excited if someone has made Thai Butternut Squash Soup because then they had leftovers to share. Get it? This soup is yummy!

Wednesday Menu – Thai Butternut Squash Soup with Brown Rice and Shrimp
Farm Share Produce – Butternut Squash

Thai-style Butternut Squash Soup with Cilantro Pesto
From my very good friend

2 garlic cloves
1 bunch cilantro, stem removed and a few leaves set aside for garnish
Zest and juice from 1 lemon
5 T olive oil, divided
Salt and pepper
1 onion, chopped
2 tsp minced fresh ginger
1 T Thai red curry paste
2 lb. butternut squash, cut into small cubes
2 cups vegetable stock
1 13.5 oz. can coconut milk
1 t chili powder
1 t ground coriander

1. Make the cilantro pesto: In a food processor or with immersion blender combine garlic, cilantro, lemon zest and juice. Then slowly add 3 TBSP of olive oil. Season with salt and pepper if you like.
2. Make the soup; Heat 1 T of olive oil in a large pot over medium heat. Add onion and stir 1 minute, then add ginger and curry paste. Stir a minute more before adding squash and stock. Bring to a boil, then simmer on low 15-20 minute, till squash is cooked throughout and can be cut with a fork. Cool slightly, then puree smooth (either use an immersion blender or do it in batches in the food processor). Return to the heat, add coconut milk, chili powder, and coriander, then warm through.

Serving Options
• This soup can stand on its own with a dollop of the cilantro pesto. YUM!
• If you add rice and some shrimp, it’s a whole meal. Toss 6-8 shrimp with 1/8 t cayenne pepper and 1/8 t coriander. Warm 1 T olive oil in a skillet, add shrimp and cook 2-3 minutes per side.

Wednesday, December 8, 2010

Week 25 of 2010

It’s the last week of the regular season, it makes me a little sad. I will get a 40 pound winter storage box next week. I can’t wait to see what’s inside.

This week we got…

Beets, Carrots, Onion, Popcorn, Potatoes, and Rutabaga

My plans…

My friend asked me if I had a favorite beet recipe that just makes me say, “I love BEETS!”. I think the answer is, not really. But roasting beets made me love them as much as any other vegetable. I read an article this week the premise of which was daring people to try and enjoy beets. The recipe looked good, here it is.

I don’t have anything special in mind. My husband has requested Carrot Cake for Christmas Day, so some will go to that.

Here are my two favorite quick, easy Carrot side dishes.

I’ve never had Rutabaga and am looking forward to trying a new vegetable. I’m planning to try this purée. It appears to be a basic Rutabaga recipe and using some of my favorite spices.

Tuesday, December 7, 2010

Spicy Black Bean Cakes and Grilled Cabbage Slaw

I really should have gotten out the food processor for dinner prep last night. I would have used it for 2 or 3 jobs and it would have made the food more enjoyable to eat. The slaw was flavorful, but I wasn’t able to shred it small enough by hand. It was big strips of cabbage that were too hard to eat. I love my food processor, but it’s got too many parts to clean, so getting it out has to be worth it.
I loved the method for these black bean cakes – your broil them, no frying. I’ll use it for all future black bean cakes.
Having said all this, dinner was yummy!

Meatless Monday Menu – Spicy Black Bean Cakes, Grilled Cabbage Slaw
Farm Share Produce – Sweet Potatoes, Cabbage

Spicy Black Bean Cakes
From “Everyday Food Great Food Fast”

Makes 8 black bean cakes.

2 T olive oil, divided
4 scallions, thinly sliced
1 ½ jalapenos, ribs and seed removed, diced
1 T ground cumin
2 cans (15 oz.) black beans, drained and rinsed
2 cups sweet potato, peeled and grated (food processor job #1)
1 large egg, lightly beaten
½ cup plain breadcrumbs
Lime Sour Cream (recipe follows)

Heat the broiler. In a skillet over medium heat, warm 1 T olive oil. Cook the scallion, 1 minute until softened. Add the garlic, jalapeno, and cumin and cook until fragrant 30 seconds – 1 minute. Transfer to a large bowl.

Add beans to the bowl and mash (possible job #2 for food processor, I used immersion blender with great success). Leave ¼ of beans whole. Season with salt and pepper to taste. Fold in sweet potato, egg and breadcrumbs. Divide into 8 equal portions and form portions into patties.

Brush baking sheet with 1 T olive oil. Place patties on baking sheet. Broil 4 inches from the heat 8 minutes. Turn cakes and broil an additional 2 minutes for the other side to crisp. Serve with lime sour cream.

Lime Sour Cream
½ cup sour cream
2 t lime juce
½ jalapeno, seeded and minced

Combine ingredients.

Grilled Cabbage Slaw
Adapted from

Olive oil, for brushing on vegetables
¼ cup white wine vinegar or tarragon vinegar
¼ cup sugar
¼ extra virgin olive oil
1 T Dijon mustard
1 t dried tarragon
½ head of cabbage, cut in half again (finish with what would be 2 quarters of a whole head)
3 scallions trimmed

Brush olive oil on all sides of the cabbage and on scallions. Place on George Foreman Grill or in Grill pan. 2-3 minutes per side for the scallions and 5-6 minutes per side for the cabbage.

While vegetables are grilling whisk together vinegar, sugar, extra virgin olive oil, mustard and tarragon in a large bowl.

When the vegetables are off the grill and cooled slightly run them through the food processor shredding function (job #3). Mix shredded vegetables with prepared dressing

Monday, December 6, 2010

Roasted Chicken with Curry Leaves and Spices

About a year ago a friend brought me some curry leaves. She thought they looked interesting when she was at the Indian grocery store and gave them to me. She thought I’d be able to find some things to do with them. As it happens, I hate being without curry leaves these days. A favorite that has emerged is this roasted chicken recipe.

Sunday Menu – Roasted Chicken, Dressing, Broccoli
Farm Share Produce – Onion, Carrots, Apple

Roasted Chicken with Curry Leaves and Spices

I used some of the onion, apple, celery mixture from the turkey burgers the other day as a base for a baked dressing for this roasted turkey.

Thursday, December 2, 2010

New Englad Turkey Burgers, Sweet Potato Fries

More fall flavors for dinner tonight. I had some cranberry sauce I needed to use and we just love these burgers that show off the sauce. My second attempt at these Sweet Potato Fries turned out much better than my first. Tonight was a good dinner.

Thursday Menu – New England Turkey Burgers, Sweet Potato Fries
Farm Share Produce – Apples, Sweet Potatoes

New England Turkey Burgers

Sweet Potato Fries
Here is the link to my first attempt.

Here is the link directly to the recipe I followed precisely.

Kale Manicotti

Yum at first bite! Just one of those dishes full of comfort.

Wednesday Menu – Kale Manicotti, Salad (It totally needed garlic bread, so have some of that on hand)
Farm Share Produce – Kale, Carrots

Kale Manicotti
Adapted from Everyday Food v78 Spinach Manicotti in Creamy Tomato Sauce

10 oz. Kale
8-10 Manicotti Shells
1 t olive oil
15 oz. part-skim ricotta cheese
1 cup Parmesan cheese, divided
1 t lemon zest
Salt and pepper
2 cups prepared marinara sauce
¼ t dried oregano
2 T half and half, optional

NOTE: I used this Basic Tomato Sauce.

The original recipe suggests filling a plastic bag with the cheese filling and cutting off a corner to fill the manicotti. I used my Wilton Dessert Decorator, it worked like a charm. Here is what it is…

Preheat oven to 375 degrees.

Bring a large pot of water to a boil. Roughly chop kale and boil for 7-10 minutes, until tender. Allow to cool slightly and shred with an immersion blender or small food processor. Set Aside.

Cook pasta according to package directions. Drain well and arrange in a single layer on an oiled baking sheet until ready to use. Allow to cool some before handling.

Meanwhile, combine ricotta, ½ cup Parmesan cheese, lemon zest, and Kale. Season with salt and pepper to taste. Transfer filling to zip-top bag or Dessert Decorator. Pipe filling into both ends of the pasta shells and arrange in a glass baking dish (suggested: 8 inch square).

Combine marinara sauce with oregano and cream. Pour sauce evenly over shells and top with remaining ½ cup Parmesan cheese. Bake about 30 minutes, until center is bubbling and cheese is slightly browned. Let sit 5 minutes before serving.

Wednesday, December 1, 2010

Two Potato and Beet Hash with Poached Egg and Greens

This was a great fall meal, especially the week after Thanksgiving. It had the flavors of fall – sweet potato, beet, and sage, but wasn’t a heavy meal (we had enough of those last week). If you are getting the same items I did in my CSA this week, it’s also a great meal. It used some of the beets, some of the sweet potatoes, some of the onion (you get the idea), but still left some for other recipes. This one is a keeper.

Tuesday Menu: Two Potato and Beet Hash with Poached Egg and Greens
Farm Share Produce: Onion, Potatoes, Sweet Potatoes, Beets

Two Potato and Beet Hash with Poached Egg and Greens
Adapted from

2 T olive oil, divided
1 cup finely chopped onion
¾ pound cubed, peeled potato
¾ pound cubed, peeled sweet potato
1 T chopped fresh sage, divided
3 cloves garlic, minced
¼ cup broth, chicken or vegetable
½ pound cubed, peeled beets (roast at 400 degrees for 35 minutes or boil while making hash)
Salt and pepper to taste
5 t red wine vinegar, divided
4 large eggs
½ t Dijon mustard
6 cups salad greens

Heat 1 T of oil in large skillet over medium-high heat. Add onion to pan and sauté until tender, 5 minutes. Add potatoes, sweet potatoes, 2 t sage, garlic, and broth to the pan. Cover and cook about 25 minutes until potatoes are tender, stirring occasionally. Add beets and salt and pepper to taste. Cook uncovered for 10 minutes to evaporate liquid and continue cooking the potatoes and beets.

To prepare poached egg fill a skillet 2/3 full of water. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness.

In the 3 minutes the eggs are cooking prepare plates with the hash. Remove eggs from pan using a slotted spoon, allow to drain over the pan. Place egg on top of hash and sprinkle with remaining sage.

To prepare greens combine remaining 1 T olive oil, 2 t red wine vinegar, salt and pepper, and mustard in a large bowl, stirring with a whisk. Toss with salad greens. Add greens to plate with hash and eggs.

NOTE: It is worthwhile to check out the original recipe. The greens suggested are frisee. It calls for a nonstick pan (which I don’t have), this would allow the broth to be eliminated. It also gives some short cuts for the beets.
If you roast the beets wrap them in foil.

Week 24 of 2010

We got…

Beets, Butternut Squash, Cabbage, Carrots, Onion, Kale, Potatoes, Sweet Potatoes

My plans…

I’m thinking of turning the Red Velvet Cake recipe into cookies. Here is the cake recipe.

Butternut Squash
I have a Thai Butternut Squash Soup recipe that is a favorite with family and friends.

Anyone got some idea for cabbage? I sure could use some.

I plan to make the Spinach Manicotti in Creamy Tomato Sauce in Everyday Food Volume 78. I’m going to boil the Kale and use it as a substitute for the Spinach.

This spicy stew with shrimp and potatoes sounds good.

Sweet Potatoes
I love Chipotle and Sweet Potatoes together, so…I’m interested in this spoon bread.