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
http://purplecook.blogspot.com/2010/12/mushroom-pie.html
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
http://purplecook.blogspot.com/2010/12/salmon-in-thai-broth.html
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.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Mini-Meatball-and-Broken-Spaghetti-Tomato-Stoup
Monday, December 20, 2010
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
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.
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.
Beets
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.
http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-risotto-recipe2/index.html
Cabbage
I got a few responses to my request for cabbage. This Beef and Cabbage Stir Fry with Peanut Sauce looks goods.
http://www.eatingwell.com/recipes/beef_cabbage_stir_fry_with_peanut_sauce.html
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.
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.
Beets
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.
http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-risotto-recipe2/index.html
Cabbage
I got a few responses to my request for cabbage. This Beef and Cabbage Stir Fry with Peanut Sauce looks goods.
http://www.eatingwell.com/recipes/beef_cabbage_stir_fry_with_peanut_sauce.html
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
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108386
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
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108386
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 http://www.epicurious.com/recipes/food/views/Rutabaga-Puree-with-Cardamom-and-Thyme-236250
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
http://www.foodnetwork.com/recipes/ina-garten/buttermilk-mashed-potatoes-recipe2/index.html
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
http://www.foodnetwork.com/recipes/ina-garten/buttermilk-mashed-potatoes-recipe2/index.html
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 http://www.marthastewart.com/recipe/six-ingredient-chicken-noodle-soup
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.
NOTES:
• 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. http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1503
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 http://www.marthastewart.com/recipe/six-ingredient-chicken-noodle-soup
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.
NOTES:
• 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. http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1503
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