Tuesday, August 18, 2015

Tomatillo Curry

This one comes from one of our Phipps Farmers Market customers who I asked last week what he planned to do with the tomatillos he just bought. He went home, started his own curry, then ran back to the market with the directions printed out saying "I have to run. The curry is cooking on the stove!" People are wonderful, Thank you for sharing, and I tested it out yesterday with great success!

4 Tomatillos (copped into cubes)
1 medium Onion
3 TBSP Oil
3 Garlic cloves
1/2 tsp Turmuric
1 tsp Cumin
1 tsp Mustard seeds
1 tsp Coriander

For Grinding:
5 TBSP Peanuts (roasted)
dry red chilis (according to taste)

Grind everything to a smooth paste

Heat oil in pan and add cumin and mustard seeds then add garlic and onions and fry for 2 min

Now add chopped tomatillos, turmeric, and salt and fry for 2 min then cover and cook on a low flame until tomatillos become soft and cooked then add ground peanut/chili paste, coriander powder, adjust water and salt to desired consistency then cover and cook on low flame for 10 min. done.

SERVE hot with rice or roti

Tuesday, August 11, 2015

Drinking Jalapeños

Yes, add them to cocktails, smoothies, lemonade, seltzer.

Cocktails: Muttle with other ingredients then eat them when your drink is done. Adds only a hint of spice and flavor, then, when your done they've lost most of their heat by soaking up the drink liquid.

Infuse: Soak your alcohol then add it to any tequila/rum cocktails you desire.

Moscow Mule:
 Vodka, Ginger Beer, Lime Juice, Mint, Jalapenos
A Credit to Tin Front Cafe in Homestead (a new CSA pickup location this year) for introducing me to my favorite new summer drink: their Moscow Mules!

Margaritas of all flavors:
 Cucumber, Jalapeno, Cilantro, White Tequila, Cointreau, Lime
 Grapefruit, Jalapeno, Lime
 Strawberry, Jalapeno, Mint

Spicy Paloma:
 Water, Agave Nectar, Jalapeno, Tequila, Grapefruit Juice, Lime, Squirt Soda(or other grapefruit soda)

Mango Jalapeno Fizzy:
 Mango juice, Seltzer, Jalapeno, White rum, Simple syrup

Quick Pickled Peppers

This will work for any peppers, but we have LOADS of Jalapeños right now, so we're already planning for our winter nacho toppings here.

Makes 2 - 8 oz. jars

10 Jalapenos
3/4 C. Water
3/4 C. Vinegar, white
3 TBSP Sugar
1 TBSP Salt
1 clove Garlic, lightly crushed

other optional ingredients: oregano, peppercorns, bay leaves, coriander, cumin, honey instead of sugar, thinly sliced red onion

Combine everything, but pepper discs, in pan over High heat. Bring to boil, stir in jalapenos, remove from heat and let rest for 10 minutes.

Pack peppers into jars then cover with liquid and store in fridge.

This will work for canning or quick fridge pickles.

Monday, June 8, 2015

Roasted/Grilled Poc Choi

Tender stems and smoky, crispy leaves. A nice side dish with grilled fish or chicken. Also works well under the broiler in the oven.

1 Bok Choi
1-2 TBSP Oil (Sesame is good)
1-2 tsp Soy Sauce
couple generous pinches of Salt 'n Pepper

Slice Bok Choi lengthwise and rinse well to get all debris from between leaves. Drip dry. Preheat grill to Medium heat. Brush cut side of Choi with oil, sprinkle with S 'n P and place cut side down on grill. Cover and cook for 5-8 minutes intul leaves are wilted, color is bright, and you've got a nice char.

Brush uncut side with oil, Sprinkle with S 'n P, and flip over. Cover and grill for another 5 minutes until stems are tender. Remove to cutting board, and slice off base, cut into bite sized pieces and splash with soy sauce.

Rhubarb Simple Syrup

Excellent with plain seltzer water and a lime wedge, or mix up some refreshing cocktails.

4 C. Rhubarb, chopped
1 C. Sugar
1 C. Water

Place all ingredients in a large, heavy bottomed pot. Cook, stirring occasionally for 20 minutes or until all chunks have dissolved.

Strain liquids from solids, with fine mesh strainer and/or cheese cloth. Pour the pure juice into a glass jar. Syrup will last quite a while in the fridge.

Reserve the solids for on toast, vanilla ice cream, yogurt, etc. Solids will last a week or more.

Variations: Add in addition when cooking.
Orange Peel

Sunday, May 31, 2015

Poc Choi with Garlic and Shrimp

A simple and light recipe to start off the summer season.

4 oz. + more Bok Choi
1/8 tsp Salt or more to taste
1 Tbsp Oil
1/4 C. Shrimp (peeled baby)
3 Cloves Garlic (finely chopped)

Heat up a Wok (or big pan) with oil and sauté garlic until light brown and aromatic. Add shrimp and cook until 1/2 done. Add chopped Bok Choi and stir fry quickly. Serve immediately.

Thanks Rasa: http://rasamalaysia.com/baby-bok-choy-with-garlic-and-shrimp/

Wednesday, January 21, 2015

Simple Cabbage and Rutabaga Side Dishes

Thank you Alan and Jessica for sharing your recipe ideas. These sound like a couple tasty and simple side dishes. 

Fried Cabbage

"We've looked for a while for a cabbage recipe that we like. Several have been ok, but many recipes involve raw cabbage or cabbage that gets cooked for a long time. This recipe is a happy medium...the cabbage if definietly not raw, but it is cooked for a short enough time that it still has a good crunch. The red pepper flakes give it a good kick so it makes an excellent side dish"

2 TBP Butter
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
1/8 tsp Pepper
6 C. Cabbage, coarsely chopped
1 TBP Water

In a large skillet, heat butter over medium heat. Stir in sugar, salt, and peppers. Add cabbage and water. Cook for 5-6 minutes, until tender, and stirring occasionally.

Credit to: http://www.tasteofhome.com/recipes/fried-cabbage

Roasted Rutabaga and Brussel Sprouts w/ Rosemary

"Last year, we made mashed rutabaga and it was ok. With last week's share, we made roasted rutabaga and brussel sprouts."

2 C. Brussels, halved
1 C. Rutabaga, peeled and diced
4 TBP Oil
1 TBP Rosemary, chopped (fresh/dried)
salt and pepper to taste

Preheat oven to 405 degrees.

Place veggies in 9 x 13 pan and toss with oil, rosemary and S & P.

Bake 25-30 minutes.

Sweet Potato Biscuits

Sweet and savory, these biscuits are a treat! Bake your sweet potatoes and pre-portion and freeze the sweet potato to make this recipe easy. Also, with the added moisture from the addition of the sweet potato, you'll need less butter than many standard biscuit recipes.

2 C. Flour (spelt)
1/4 C. Sugar
1 TBP Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 C. Butter
1 C. Mashed Sweet Potato (this recipe is forgiving, so you can add extra sw. pot. if you like)
1/3 C. Milk/Cream

Preheat oven to 450 degrees.

Combine and mix flour, sugar, baking powder, salt, baking powder, cinnamon in bowl.

Cut in butter. Add sweet potato and milk until dough just sticks together. Knead dough very lightly on floured surface. Roll out. Cut biscuits using a cup.

Bake on lightly greased cookie sheet for 10-12 min, until golden.

Biscuit Tips:
Do Not Over-knead: This works up the gluten causing harder, less fluffy biscuits. Let there be butter chunks and loose flour throughout.
Keep Moist Ingredients Cold and send them as quickly into the oven as possible. Once dry ingredients are mixed the butter, sweet potato, and milk should go in as cold as possible. I've read, not tried, grating frozen butter into the mix works well.
Press Straight Down When Cutting: No twisting the cup b/c this seals the edges and prevents rising. They might be more foolproof, and it reduces one step, if you forget about the cutting and just plop drop biscuits onto the baking sheet.

Monday, January 12, 2015

Sausage and Quinoa Stuffed Winter Squash

Cynthia, who picks up at Whole Foods in Wexford, shared this one. "We tried out a new recipe last month with some of the winter squash and hot sausage we received in our CSA share. It was absolutely amazing." Sounds amazing! I'd take her word for it.

2 Winter Squash, halved and seeded
3 TBS EVOO, divided
1 # Pork Sausage
1/3 C. Onion, diced
1/4 C. Celery, diced
1 Garlic Clove, minced
1/4 tsp Red pepper flakes
2 tsp dried Thyme
1 Apple, diced
1/4 C. Cranberries, dried
2 C. Quinoa, cooked
1/3 C. Parmesan Cheese
S & P

1. Preheat oven - 400 Degrees
2. Drizzle squash with olive oil, sprinkle with S & P. Roast for 45 minutes, or until fork tender.
3. While squash is cooking, heat a large saute pan with 1 TBS of Olive Oil. Add sausage and brown. Add onion, celery, garlic, red pepper flakes and pinch of S & P. Cook for 3-4 minutes, r until onion is tender and translucent.
4. Remove pan from heat and stir in chopped thyme. Stir in quinoa, apple, cranberries. Season with S & P.
5. Scoop mixture into roasted squash halves. Top with Parm Cheese and a drizzle of Olive Oil. Bake for 10 minutes.
6. Serve hot.

Recipe based on The Messy Baker Blog at  http://themessybakerblog.com/2013/11/17/sausage-quinoa-stuffed-acorn-squash/ 

Wednesday, January 7, 2015

Red Kuri Squash Pie w/ Ginger Shortbread Crust

Thanks to Eden who shared this one a while ago. I've been making it regularly at home and it was the dessert at the 2014 Fall Harvest Celebration. Use any winter squash you'd like. The Red Kuri works well b/c it's super sweet and creamy.

For the Crust:
4 TBS Unsalted Butter
2 TBS Sugar
1 C. Whole Wheat Pastry Flour
2 Egg Yolks
1 1/2 TBS Crystallized Ginger, finely minced
1/2 tsp Salt

Stir together butter and sugar, add in yolks. Add flour, ginger, salt until it just starts to come together( a little dry and crumbly). Press dough into bottom and sides of 9'' pie dish.Freeze for 20 minutes while you preheat oven to 375. Cover crust with a round of parchment paper(I used foil) and pie weights and bake 20-22 minutes or until golden brown, rotating 1/2 way thru. Cool before filling.

For the Filing:
How many will you make?
2 C. Pureed Squash
1 C. Cream
2 Eggs
1/2 C. Sugar + more if using pumpkin or other not as sweet squash
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt

Process all ingredients in blender and fill crust. Bake in 325 oven for 50-60 minutes or until filling is just about set. Allow pie to cool at least 6 hrs, or refrigerate overnight and serve with cinnamon/ginger whipped cream.

Eden found it here: http://www.healthygreenkitchen.com/red-kuri-squash-pie.html