Sauté Carrots with Cilantro

Wednesday Menu – Korean Meatballs, Sauté Carrots with Cilantro, Dinner Roll
Farm Share Produce – Carrots, Cilantro

I’ve blogged about this sauté method for carrots before. Fall, though, is a good time for carrots, so it’s worth mentioning again. In this method the carrots don’t become mush, get a beautiful browning on the edges, and it is versatile with different flavor profiles. Any fresh herb can be added at the end – cilantro with a Mexican meal, flat leaf parsley for Italian night, or sage for a meal full of fall comfort.

Sauté Carrots
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932668

Here what I had to say about them before.
http://purplecook.blogspot.com/2010/04/broiled-tuna-with-cilantro-sauce-and.html

Delicata Squash, Fried Sage, and Chicken Sausage Pasta

This was one of those dishes that just smelled so good while it cooked. My husband did not like the texture combination of squash and pasta. I really enjoyed the fall dish.

Tuesday Menu – Delicata Squash, Fried Sage and Chicken Sausage Pasta, Salad
Farm Share Produce – Delicata Squash, Salad Mix, Tomatoes, Carrots
Other Local Produce – Sage from our garden

Delicata Squash, Fried Sage, and Chicken Sausage Pasta
Based on http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Fried-Sage-Pasta-357109

8 oz. penne
1 T olive oil
8 sage leaves
4 links of chicken sausage, Italian style, sliced
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 Delicata Squash, peeled, seeded and cut into 1-inch cubes
Salt and Pepper
Parmesan for sprinkling
Cook penne as directed on package. Drain pasta, reserving 1 cup cooking water. Reserve pasta.
Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.
Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add sausage slices to the pan and brown on both sides, about 3-4 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, about 15 minutes.
Add reserved pasta to squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

Week 17 of 2010

We got…
Arugula, Broccoli, Broccoli Rabe, Carrots, Fennel, Red Russian Kale, Salad Mix, Tomatoes, Winter Squash, Cilantro
Fruit – Apples

My plans…

Arugula
This arugula and mustard salad sounds good.
http://www.foodnetwork.com/recipes/food-network-kitchens/arugula-mustard-salad-recipe/index.html

Broccoli
I love roasted broccoli and I like this recipe using garlic and a little red pepper.
http://www.marthastewart.com/recipe/roasted-broccoli-with-garlic-and-chile

Broccoli Rabe
I made this garlickly broccoli rabe this past week and never got to blog about it. I added cranberries for my husband. He loved it.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559208
Carrots
This is my favorite way to make carrots. I’ve been looking forward to some carrots showing up in the CSA so I could make this. Any herb works great.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932668

Fennel and Winter Squash
I think I’m just going to roast these and serve them as a side.

Green Goddess Green Beans

I’ve wanted to make a Green Goddess dressing for a long time now. Last night was the night. Easy!

Thursday Menu – Honey Mustard Glazed Chicken, Fruity Cous Cous, Green Goddess Green Beans
Farm Share Produce – Green Beans, Parsley

Green Goddess Green Beans
based on http://www.epicurious.com/recipes/food/views/Green-Goddess-Green-Beans-231809

1 ½ cups green beans, trimmed
1/3 cup parsley
¼ cup mayonnaise
¼ cup sour cream
1 ½ t red wine vinegar
½ t lemon juice
Salt and pepper

Place Green Beans in a pot of salted water and cook for 6-8 minutes, until tender. Transfer to a bowl of ice water at the end of the cooking time. Pat dry when you are ready to add dressing to the beans.

Use immersion blender to combine the remaining ingredients.

Toss Green Beans with dressing.

NOTE: The original recipe also had ½ t of anchovy paste in the dressing. My husband tends to not like things with this ingredient, to I left it out. The comments suggested substituting pesto for the anchovy paste.

Apple Pie

This pie just came together so nicely. I’ve been intimidated for a long time about making my own pie crust. I did it for this pie, and have to say I’m excited about how pretty it looks.

Apple Pie
Crust based on http://www.foodnetwork.com/recipes/melissa-darabian/potato-bacon-torte-recipe/index.html

Filling based on http://allrecipes.com/Recipe/Apple-Pie-3/Detail.aspx

For the crust:
2 sticks of butter, cubed and chilled
2 ¼ cups all-purpose flour
1 t salt
8-10 T ice water

Pulse butter, flour, and salt in food processor until mixture looks like wet sand. Add 1 T of water at a time and pulse briefly after each spoonful. Add water until the dough begins to gather in large clumps. Dump the dough onto a work surface. Divide the dough into two equal portions, wrap in plastic wrap and rest in the refrigerator for at least 30 minutes.

When ready to roll out, dust work surface with flour and using a dusted rolling pin roll out dough to 9 to 10 inch rounds.

For the filling:
½ cup of sugar
½ cup of packed brown sugar
3 T all-purpose flour
1 t cinnamon
¼ t ginger
¼ all spice
7 cups of apples, peeled and sliced
1 T lemon juice
1 egg white
1-2 t water

Combine sugars, flour, and spices; set aside. In a large bowl toss apples with lemon juice. Combine apples and sugar mixture and toss well to coat. Line a pie pan with one 9 inch crust from above, place filling in the crust, and fit pie with remaining crust. Cut a few slits in the top. Beat egg white with water. Brush egg mixture on top of pie. Bake at 375 degrees for 30 minutes. Increase temperature to 400 and bake an additional 10 minutes.

Tomato, Potato, and Pea Kheema

I’ve been saying I was going to make this Kheema for weeks. We had it last night. The recipe suggests serving it with plain Greek yogurt, almost didn’t do it. The yogurt added a perfect bit of creaminess to the spicy dish. Kheema is a traditional meat dish of Pakistan and India. It has many variations. This was a yummy first attempt at making this type of dish at our house.

Wednesday Menu – Kheema and Rice
Farm Share Produce – Beefsteak Tomato, Potato

Tomato, Potato, and Pea Kheema
http://thespicedlife.blogspot.com/2010/09/comfort-kheema.html

I’m just sharing the link because I didn’t change anything about it. I do have a few thoughts. The recipe suggests combining ground meats. I used beef and turkey. The recipe suggests beef and lamb are also great. I hate to admit this, but I think it was too spicy. I did use a green chile, the original recipe makes this optional. I also used cayenne, the original recipe suggest cayenne or paprika. Next time I would either use a chile or cayenne, not both. I served it with rice, but Naan would also be good. The yogurt was a great addition!

Week 16 of 2010

We got…
Arugula, Broccoli, Broccoli Rabe, Delicata Squash, Green Beans, Italia Sweet Peppers, Red Russian Kale, Salad Mix, Beefsteak Tomatoes, Golden Rave Tomatoes, Roma Tomaotes, Parsley
Fruit - Apples

My plans…

Arugula
I love this Arugula Pesto. I’ll probably freeze it.
http://simplyrecipes.com/recipes/arugula_pesto/

Delicata Squash
I’ll probably make some version of this Squash and Sage Pasta.
http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Fried-Sage-Pasta-357109?mbid=ipapp

Green Beans
We had so many Green Beans this year. I’m always looking for something new for them. I’m looking forward to trying this Green Goddess Green Beans.
http://www.epicurious.com/recipes/food/views/Green-Goddess-Green-Beans-231809?mbid=ipapp

Red Russian Kale
I have a recipe for Chicken Cutlets with a White Bean and Kale Sauce that is the perfect fall meal. I’ll try to make that soon.