Broccoli Leek Soup

Broccoli Leek Soup

Ingredients:

1 ½ lb fresh broccoli

2 leeks

½ c. sliced celery

1/8 tsp. pepper

3 tsp. butter

2 tsp. flour

½ tsp. salt

1/8 tsp. nutmeg

2 cans (13 ¾ oz.) chicken broth

2 c. half and half

Directions:

Trim and split each stalk of broccoli lengthwise into halves. Trim leek by cutting off roots and green stems. Cut into ½ inch slices.

In a 6 qt. pot put broccoli, leek, celery, salt, pepper, and nutmeg. Add water to chicken broth to make 4 cups. Bring to a boil and simmer covered until tender, about 30 min.

Drain and reserve the broth. Puree veggies in a blender or food processor.

In a 6 qt. pot, melt butter. Remove from heat and blend in flour. Gradually add broth and bring to a boil, stirring constantly. Add pureed veggies and the half and half. Stir for about 5 minutes.

Pink Lady Apples

Pink Lady apples are grown under very specific conditions, using a very specific process. The characteristics of a Pink Lady apple are dependent on specific factors like the amount space between the trees in the orchards, the thinning of branches to allow for maximum sunshine, and the numbers of days the apples remain on the trees. Pink Lady apples are left on the trees for 200 days, to capture just the right amount of sunshine. Pink Lady apples are elongated and have an asymmetrical shape. The skin is a vivid green covered in a pinkish blush which becomes a deeper shade of red where the apple was exposed to more sun. Pink Lady apples have a crunchy texture and a tart taste with a sweet finish. The white flesh is juicy and crisp, and offers a “fizz-like” burst of flavor.
Pink Lady apples were developed by a man named John Cripps of Western Australia’s Department of Agriculture. They are the result of a cross between Lady Williams and Golden Delicious apples. The variety can only be sold as ‘Pink Lady’ if the apple possesses the proper color intensity and has the right sugar vs. acid content. More than half of the season’s crop does not meet those standards and is sold instead as “Cripps Pink.” Pink Lady apples are grown in 15 different countries where the climate is ideal. They are considered to be Australia’s number one apple.

Apple Crumb Cake

This is a variation on my blueberry crumb cake recipe. Apples instead of blueberries and substitute apple sauce for one of the eggs. It is delicious.

Ingredients:
Cake:
4 cups of flour
2 1/2 cups of sugar
4 tsp. baking powder
1 tsp. salt
1 egg
1/4 c apple sauce
1/2 c oil
1 cup milk
3 cups chopped apples

Crumb Topping:
1 cup flour
1 cup sugar
2 tsp. cinnamon
5 Tbsp. butter

Directions:
Peel and core apples. Chop into small cubes.
Mix together well all cake ingredients except apples.
Fold in apples.
Place in a greased 9x13 baking dish.
Mix together crumb topping ingredients.
Crumble mixture over the cake until fully covered.
Bake in the oven at 375 degrees for 1 hour.
Enjoy!

Turnip Greens

Turnip Greens

Ingredients:

1 bunch fresh turnip greens

½ lb bacon, cooked, drippings reserved

1 cup water

1 teaspoon salt

2 tablespoons bacon drippings

Pinch of sugar (optional)

Directions:

Strip the stems from the greens and wash thoroughly. Place in a saucepan and add the bacon, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the bacon and chop it into smaller pieces. Pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon and bacon drippings and a pinch of sugar.

Parmesan Crusted Fennel Fritters

Parmesan Crusted Fennel Fritters
From: Food52

Ingredients:
1 large fennel bulb
1 tablespoon sea salt for the blanching water
1/2 cup breadcrumbs
1/4 cup finely grated Parmesan
1/2 teaspoon fennel seeds – finely ground in a mortar
1/4 teaspoon sea salt
freshly ground black pepper to taste
2 large eggs – lightly beaten
high heat vegetable oil for pan-frying
fennel greens as garnish
For the dip
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Directions:

1. To trim the fennel bulb – Cut the stalks off where they meet the bulb. Cut the bulb in quarters, right through the root end. Then cut each quarter in 4 to 5, 1/4” slices, making sure to cut right through the root end again so the slices stay attached together. (The fennel slices can be blanched right away or placed in a bowl and submerged with cold water. They can be stored this way and refrigerated for several hours. This will keep them crisp and prevent them from discoloring).
2. Fill a medium bowl with cold water and several ice cubes, set aside. Fill a medium heavy-bottomed pot with water and bring to a boil. Add the salt and fennel slices. Blanch for 6 minutes, until tender but still firm. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on kitchen towels or paper towels and pat-dry.
3. For the breadcrumbs – Mix breadcrumbs, cheese, ground fennel seeds, salt and pepper in a medium bowl. Spread on a plate and set aside.
4. Place the beaten eggs in a small bowl. Dip each fennel slice in the egg and then turn them in the breadcrumb mixture. Place on a plate large enough to hold all the slices in a single layer. Cook’s note: The fennel fritters can be prepared to this point up to 6 hours ahead. Cover and refrigerate until ready to pan-fry them.
5. To make the dip — Place the sour cream in a bowl. Add the lemon zest and lemon juice. Whisk until well incorporated and refrigerate until ready to serve.
6. To make the fritters – Heat a large heavy-bottomed skillet over high heat. Add enough oil to the pan to reach 1/8” up the sides. When the oil is hot add the fennel slices to the pan so they are in a single layer, without overcrowding them. Sauté for 2 to 3 minutes until golden-brown. Flip the slices and continue to sauté for another 2 minutes until golden-brown. Remove from pan with a slotted spatula and drain on paper towels. Sprinkle with sea salt to taste.

 

Spaghetti Squash

Spaghetti squash is a variety of winter squash. It is oblong in shape and the color can range either from ivory to yellow or orange in color. When raw, the flesh is solid and similar to other raw squash but when cooked, the flesh comes away in ribbons or strands like spaghetti. This can be a healthy alternative to pasta. Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup serving.

Salt and Vinegar Sweet Potato Chips

Salt and Vinegar Sweet Potato Chips
from: lecremedelacrumb.com

Ingredients:
2-3 medium-large sweet potatoes
⅓ cup malt vinegar
3 teaspoons coarse sea salt (or 2 teaspoons fine grain sea salt)

Directions:
Preheat oven to 375. Scrub sweet potatoes and pat dry. line a large baking sheet with nonstick foil and spray generously with cooking spray.
Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes.
Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature. Enjoy!

Broccomole

Broccomole
from: Domestic Fits

Ingredients:

3 cups chopped broccoli
1 jalapeno, chopped, seeds removed
2 tbs green onions
1 tsp olive oil
1/8 cup sour cream

1/4 tsp chili powder
1 tbs cilantro
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder 

Directions:

1. Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
2. Drain broccoli very well.
3. Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
4. Serve warm

Spiced Apple Chips

Ingredients:
4 apples, thinly sliced
2 tsp sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger

Directions:
Preheat oven to 200 degrees F.
Add the sliced apples to a large bowl and coat with the spices and sugar.
Spray a baking sheet and line the apples flat on the pan, no overlapping.
Bake for 1.5-2 hours, until chips are dried but still slightly soft.
Allow to cool completely then store in an airtight container for up to 5 days.