We got a Butternut Squash in our 40 pound vegetable storage box. I wasn’t getting to it and I didn’t want it to go bad, so I peeled it, cubed it, and put it in the freezer before Christmas. Yesterday I put the cubes in a pot, covered them with water, and let them simmer 25 minutes. Here is what I’m using my Butternut Squash to make.
Butternut Squash Risotto
You will need 10 oz. of the cubed, cooked Butternut Squash.
http://purplecook.blogspot.com/2011/01/butternut-squash-risotto.html
Butternut Squash Muffin
You will need ¾ cup of Butternut Squash Puree.
http://purplecook.blogspot.com/2011/01/muffins.html
Winter Vegetable Pot Pie
Coming soon!
Wednesday, January 12, 2011
Butternut Squash Risotto
I usually steer clear of risotto. My kids are 4 and 6 and the likely hood that I would get interrupted while standing at the stove stirring risotto is high. I saw Rachael Ray make this risotto a couple of years ago and she just made me feel like I could do this and have with great success in the past. Our well established routine is the kids get their TV time while I make dinner – I realized this set me up well for risotto making. It worked great!
Tuesday Menu – Pesto Salmon, Butternut Squash Risotto
Farm Share Produce – Pesto (frozen from the summer), Butternut Squash
Butternut Squash Risotto
Based on http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-risotto-recipe2/index.html
10 oz. cubed, cooked Butternut Squash
- See http://purplecook.blogspot.com/2011/01/butternut-squash.html
1 quart chicken stock
2 T extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cup Arborio rice
1 cup dry white wine
½ t allspice
Salt and pepper, to taste
2 T butter
2 t pesto
1 cup Parmesan cheese
Puree Butternut Squash with immersion blender or food processor, set aside.
In a Dutch oven over medium high heat, heat oil. Add onions and garlic and soften 2 – 3 minutes. Add rice and toast 2-3 minutes. Add wine and cook it out completely, stirring occasionally, 2 -3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquid to evaporate each time, stirring often. Risotto will cook 18 minutes from the addition of the first liquid. Stir the squash in when there are 3-5 minutes left of risotto cooking time. Season with allspice, salt and pepper. In the last minute of cooking time stir in butter, pesto, and cheese.
Tuesday Menu – Pesto Salmon, Butternut Squash Risotto
Farm Share Produce – Pesto (frozen from the summer), Butternut Squash
Butternut Squash Risotto
Based on http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-risotto-recipe2/index.html
10 oz. cubed, cooked Butternut Squash
- See http://purplecook.blogspot.com/2011/01/butternut-squash.html
1 quart chicken stock
2 T extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cup Arborio rice
1 cup dry white wine
½ t allspice
Salt and pepper, to taste
2 T butter
2 t pesto
1 cup Parmesan cheese
Puree Butternut Squash with immersion blender or food processor, set aside.
In a Dutch oven over medium high heat, heat oil. Add onions and garlic and soften 2 – 3 minutes. Add rice and toast 2-3 minutes. Add wine and cook it out completely, stirring occasionally, 2 -3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquid to evaporate each time, stirring often. Risotto will cook 18 minutes from the addition of the first liquid. Stir the squash in when there are 3-5 minutes left of risotto cooking time. Season with allspice, salt and pepper. In the last minute of cooking time stir in butter, pesto, and cheese.
Pesto Salmon
4 T pesto
2 salmon fillets
Season salmon fillets with salt and pepper. Spread 2 T of pesto on each fillet. Put fillets on George Foreman Grill for 8 minutes.
NOTE: I don’t freeze my pesto with nuts or cheese. So the pesto I put on the salmon was only basil, oil, garlic, salt and pepper.
Bring chicken stock to a simmer in a sauce pot, then reduce heat to low.
Tuesday, January 11, 2011
Stir-Fried Pasta Primavera
Meatless Monday Menu – Stir-Fried Pasta Primavera, Salad
Farm Share Produce – Red Onion, Carrots, Basil (from freezer)
Stir-Fried Pasta Primavera
Based on recipe in Everyday with Rachael Ray February 2011
12 ounces spaghetti or fettuccine
1 bag frozen broccoli florets, defrosted
3 T olive oil
1 red onion, thinly sliced
4 carrots, thinly sliced
1 cut cherry tomatoes, halved
Salt and pepper (I used crushed red pepper for a little kick)
¾ cup half and half
¼ cup chopped basil
¾ cup parmesan cheese
Cook pasta according to package directions. Drain and set pasta aside when finished. Reserve ¼ cup of pasta water.
In wok or deep skillet heat 1 T olive oil. Stir-fry defrosted broccoli until it begins to become light golden brown. Remove and reserve.
Add 1 T olive oil to hot pan, add onion and stir-fry until fragrant, 1 minute.
Add 1 T olive oil, add reserved broccoli and carrots, stir-fry 2-3 minutes. Add tomatoes and season vegetables with salt and pepper. Stir-fry 1 minute. Add cream and frozen basil, bring mixture to a boil. Remove from heat and stir in parmesan cheese.
Add the pasta and reserved pasta water to mixture, toss to coat.
Frozen Herbs
http://purplecook.blogspot.com/2010/07/freezing-herbs.html
I just love this method for freezing fresh herbs from the summer. It’s been great having them around.
Farm Share Produce – Red Onion, Carrots, Basil (from freezer)
Stir-Fried Pasta Primavera
Based on recipe in Everyday with Rachael Ray February 2011
12 ounces spaghetti or fettuccine
1 bag frozen broccoli florets, defrosted
3 T olive oil
1 red onion, thinly sliced
4 carrots, thinly sliced
1 cut cherry tomatoes, halved
Salt and pepper (I used crushed red pepper for a little kick)
¾ cup half and half
¼ cup chopped basil
¾ cup parmesan cheese
Cook pasta according to package directions. Drain and set pasta aside when finished. Reserve ¼ cup of pasta water.
In wok or deep skillet heat 1 T olive oil. Stir-fry defrosted broccoli until it begins to become light golden brown. Remove and reserve.
Add 1 T olive oil to hot pan, add onion and stir-fry until fragrant, 1 minute.
Add 1 T olive oil, add reserved broccoli and carrots, stir-fry 2-3 minutes. Add tomatoes and season vegetables with salt and pepper. Stir-fry 1 minute. Add cream and frozen basil, bring mixture to a boil. Remove from heat and stir in parmesan cheese.
Add the pasta and reserved pasta water to mixture, toss to coat.
Frozen Herbs
http://purplecook.blogspot.com/2010/07/freezing-herbs.html
I just love this method for freezing fresh herbs from the summer. It’s been great having them around.
Monday, January 10, 2011
Roasted Winter Vegetables
I got a beautiful roasting pan for Christmas. What better way to test it out then to roast up all the varieties of CSA vegetables I had in the house?
Sunday Menu – Roasted Winter Vegetables, Fried Rice, Salad
Farm Share Produce – Beets, Carrots, Onions, Potatoes, Sweet Potatoes, Rutabaga
Roasted Winter Vegetables
Based on http://www.epicurious.com/recipes/food/views/Roasted-Root-Vegetables-104833
6 cups peeled root vegetables cut into ½ inch pieces
-These vegetables could be winter squash, potatoes, beets, onions, turnips, carrots, parsnips, sweet potatoes, rutabaga and celeriac.
1 head of garlic, cloves separated and peeled
2 T olive oil
Salt and pepper to taste.
Sunday Menu – Roasted Winter Vegetables, Fried Rice, Salad
Farm Share Produce – Beets, Carrots, Onions, Potatoes, Sweet Potatoes, Rutabaga
Roasted Winter Vegetables
Based on http://www.epicurious.com/recipes/food/views/Roasted-Root-Vegetables-104833
6 cups peeled root vegetables cut into ½ inch pieces
-These vegetables could be winter squash, potatoes, beets, onions, turnips, carrots, parsnips, sweet potatoes, rutabaga and celeriac.
1 head of garlic, cloves separated and peeled
2 T olive oil
Salt and pepper to taste.
Preheat oven to 425F. Oil large rimmed baking sheet or roasting pan. Combine all ingredients in very large bowl; toss to coat. Spread vegetables evenly in pan. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350F oven 15 minutes.)
Saturday, January 8, 2011
CSA Renewal
I sent in my CSA renewal yesterday. I got vegetables and fruit again. The farm raises cattle, pigs, and sheep. This year they are offering meat shares, we got beef. The other new offering is a winter share. There will be three deliveries through the winter months of 30 pound boxes of root vegetables. We got one of those too. I am looking forward to the 2011 Season. The blog lives on!
Please contact me in the comments or at purplecook8@gmail.com if you have any questions about finding or enrolling for a CSA.
Please contact me in the comments or at purplecook8@gmail.com if you have any questions about finding or enrolling for a CSA.
Friday, January 7, 2011
Yogurt Coleslaw
The first item from the 40 pound winter storage box is gone – we have finished the cabbage.
Thursday Menu – Tandoori Chicken, Crisp Roast Potato with Rutabaga, Yogurt Coleslaw
Farm Share Produce – Potatoes, Rutabaga, Cabbage, Onion
I love these Crisp Roast Potatoes. They get super crunchy on the outside ring and are soft potato loveliness inside. Adding slices of rutabaga or celeriac give them an extra boost of flavor.
http://purplecook.blogspot.com/2010/02/crisp-roasted-potatoes-with-celeriac.html
Yogurt Coleslaw
From Everyday Food v79, titled Green Cabbage and Yogurt Slaw
½ head green cabbage, shredded
½ green bell pepper, thinly sliced
½ small onion, shredded
1/3 cup plain yogurt
½ T rice wine vinegar
½ T Dijon mustard
1 T sugar
Salt and pepper to taste
Place cabbage, bell pepper, and onion in a large mixing bowl. In a small bowl whisk yogurt, vinegar, mustard, sugar, salt and pepper. Fold yogurt mixture into vegetables. Refrigerate at least 20 minutes before serving.
This slaw was yummy and the yogurt really reduces the calories.
Thursday Menu – Tandoori Chicken, Crisp Roast Potato with Rutabaga, Yogurt Coleslaw
Farm Share Produce – Potatoes, Rutabaga, Cabbage, Onion
I love these Crisp Roast Potatoes. They get super crunchy on the outside ring and are soft potato loveliness inside. Adding slices of rutabaga or celeriac give them an extra boost of flavor.
http://purplecook.blogspot.com/2010/02/crisp-roasted-potatoes-with-celeriac.html
Yogurt Coleslaw
From Everyday Food v79, titled Green Cabbage and Yogurt Slaw
½ head green cabbage, shredded
½ green bell pepper, thinly sliced
½ small onion, shredded
1/3 cup plain yogurt
½ T rice wine vinegar
½ T Dijon mustard
1 T sugar
Salt and pepper to taste
Place cabbage, bell pepper, and onion in a large mixing bowl. In a small bowl whisk yogurt, vinegar, mustard, sugar, salt and pepper. Fold yogurt mixture into vegetables. Refrigerate at least 20 minutes before serving.
This slaw was yummy and the yogurt really reduces the calories.
Wednesday, January 5, 2011
Kale and Corn Stir Fry
Last night was an opportunity to use some of those CSA vegetables from the summer stored away in the freezer – kale and corn. This recipe was a friend’s signature dish years ago when he was a bachelor. He got the recipe from the most basic cookbook his mother could find to give him. I think she was hoping he wouldn’t starve.
Kale and Corn Stir Fry
3 T olive oil
1 cup cold cooked rice
1 cup frozen corn
½ t thyme
½ t garlic powder
1/4 t crushed red pepper
1 can black eyed peas, rinsed and drained
3 cups frozen kale leaves
Over medium high heat cook all ingredients in oil except spinach until hot. Stir in kale and cook until heated through.
Kale and Corn Stir Fry
3 T olive oil
1 cup cold cooked rice
1 cup frozen corn
½ t thyme
½ t garlic powder
1/4 t crushed red pepper
1 can black eyed peas, rinsed and drained
3 cups frozen kale leaves
Over medium high heat cook all ingredients in oil except spinach until hot. Stir in kale and cook until heated through.
Subscribe to:
Posts (Atom)