Thursday, November 17, 2016

Spinach Salad with Shallots, Apples and Cranberries


Spinach Salad

Ingredients:

4 cups baby spinach

1 shallot, thinly sliced

1 cup cranberries

1 cup diced apples

1 cup walnuts

Dressing:

2 tsp maple syrup

¼ cup cider vinegar

¼ cup olive oil

Salt and pepper to taste



Directions:

Place salad ingredients in a bowl. Whisk dressing ingredients then pour over the salad.

Roasted Sweet Potatoes with Apples, Carrots, and Cranberries


Roasted Sweet Potatoes

Ingredients:

4 sweet potatoes, diced

1 apple, diced

1 carrot, diced

1 cup cranberries

Olive oil

Butter

Salt and pepper

1 tsp cinnamon

1 tsp nutmeg



Directions:

Coat potatoes and carrots with olive oil, salt, pepper, cinnamon, and nutmeg. Place in a baking dish and roast in the oven for 15 minutes at 350.

Remove potatoes, stir, and add the apples and cranberries. Add in 2 T of butter and adjust seasonings if necessary.

Roast for 20-30 more minutes until tender.

Cauliflower Soup


Ingredients:

1 head cauliflower

4 tablespoons olive oil

1 onion (diced)
1 carrot(diced)

4 cups stock

1 cup whole milk



Directions:

Cut cauliflower into manageable pieces and cover with olive oil, salt, and pepper. Place in a baking dish with 1 inch of water and roast at 350 for about 30 minutes until tender.

Heat 2 T of olive oil in a pot and add in the onion and carrot. Cook for 15 minutes over medium heat.

Add in the cauliflower and stock. Bring to a boil and then simmer for about 10 minutes.

Puree in a food processor until smooth. Place soup back in the pot, add milk, and simmer for 10 additional minutes.

Tuesday, November 15, 2016

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Cheese Pumpkin

Tuesday, November 8, 2016

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Monday, November 7, 2016

Riced Cauliflower Pilaf

This recipe is both easy and healthy. A great side or even the whole meal. Enjoy!

Ingredients:
2 lbs cauliflower
1/4 lb bacon
3 T oil
4 ounces chopped scallions
1 clove garlic, chopped
1 T minced parsely
1/3 cup slivered almonds

Directions:
Trim cauliflower and grate by hand or in food processor.
In a large skillet, cook bacon until crispy. Remove to cool then crumble. Leave 3 T of oil in the bottom of the pan.
Add the almonds and scallions to the pan and cook for 2 minutes. Add the garlic and cook an additional minute.
Add cauliflower and cook until softened. Remove from heat.
Add mixture to a bowl. Add in the bacon and parsley and season with salt and pepper. 
 
From: lowcarbmaven.com

Fennel and Leek Risotto



Ingredients
1 bulbs fennel
2 leeks, halved and sliced
1 pint shitake mushrooms, chopped
1 tablespoon butter
2 cups uncooked Arborio rice
7 cups vegetable broth
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese
1 tablespoon dried parsley
freshly ground black pepper to taste

Directions
Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel lengthwise into 1/4 inch thick slices.
Melt butter in a heavy-bottomed stock pot over medium heat. Cook leeks and fennel in butter for 2 minutes. Add in mushrooms and cook an additional minute. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly.
Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Top with remaining cheese.

Tuesday, November 1, 2016

Egg Rolls

Ingredients:
3 T olive oil
2 cups oil
2 T soy sauce
4 cups Chinese cabbage
1 carrot
3 T chives
1 bunch scallions
4 cloves garlic
pork shoulder(cooked)
1 pkg. egg roll wrappers
1 egg(beaten)

Directions:
I cooked the pork shoulder in a crock pot for 6-8 hours. Shred the pork.
Mince garlic. Shred the cabbage and carrots. Chop scallions and chives.
Heat 3 T of oil in a skillet. Add garlic and cabbage and season with salt and pepper. Cook until cabbage begins to wilt. Add in scallions and cook about 3 min. Add in pork, carrot and chives, just to heat. Add soy sauce.
Remove pan from stove and let cool.
Heat 2 cups of oil in a deep skillet.
Lay out egg roll wrapper and place 1/8 cup of the cabbage mixture in the middle. Fold and seal with egg wash. Repeat for remaining cabbage mixture.
Place rolls in the hot oil and cook until golden brown.
Serve with sauce of choice and enjoy!






Pork and Napa Cabbage Egg Rolls

From: Simple Seasonal
Ingredients:
1 lb lean ground pork
1-2 tsp vegetable oil (as needed)
1½ C shredded carrots
1 C diced yellow onion
6 C shredded napa cabbage*
1 clove minced garlic
2 Tbsp low sodium soy sauce
1 Tbsp oyster sauce
1 tsp fish sauce
1 tsp ground ginger
1 tsp corn starch
12 egg roll wrappers
1 Tbsp vegetable oil

Directions:
Preheat oven to 400º F. In a large pan over medium high heat, brown 1 lb of lean ground pork by breaking it apart into small pieces as it cooks. Add a little vegetable oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook.
Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking.
Add 6 cups of shredded cabbage to the pan and cook for about 3 minutes, or until the cabbage is wilted.
While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and corn starch in a small bowl. Once the cabbage is wilted add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, and then remove the pan from the heat. Allow the mixture to cool for 10-15 minutes before filling the egg rolls.
To fill the egg rolls add ¼ C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.
Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400º F oven for 10-12 minutes, or until golden brown. Best served immediately with duck sauce.

Cranberry Oat Cookies

Ingredients:
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3 cups oats
1 cup dried cranberries

Directions:
Preheat oven to 350. Cream butter and sugar. Add eggs and vanilla.
Combine dry ingredients. Add to the butter mixture and blend well.
Add in the cranberries.
Drop by spoonfuls on parchment covered baking sheet.
Bake 10-12 minutes.

How to Dry Cranberries

Dried Cranberries
Recipe by Laura Dolson
Ingredients:
12 oz. Cranberries
1/2 c. Water
1 c. Sugar

Directions:
In a sauce pan add water, sugar and cranberries.
Stir cranberries around to coat and turn heat to medium-high.
Cook cranberries for about 10 minutes until they have all popped.
Remove from heat and let cool for 10 minutes.
Line a sheet pan with doubled up paper towels and then lay a sheet of parchment over top.
Spread cranberries out and dry in oven at 170º F for 7-8 hours.
After 4 hours take cranberries out of the oven and using a spatula transfer them to a new sheet of parchment paper, spreading them out some.
Return to oven for another 3-4 hours.
The cranberries are done when they are no longer wet. The longer you go the more chewy they are.
Let cool, separate and store in a sealed container.

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Sun Crisp Apples

Good looking yellow apple with orange-red blush. Flavor is sweet yet mildly tart. Cream colored flesh, not prone to browning. Fruit can be stored up to 6 months in cold storage. Developed from a cross between the golden delicious and cortland apples by the New Jersey Agricultural Experiment Station.

 

Taken from Adam's Apples:

http://adamapples.blogspot.com/2010/12/suncrisp-apple.html
 

Napa Cabbage

Napa cabbage is a cool season annual vegetable. It grows best when the days are short and mild. The plant grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with white prominent veins. Innermost layer leaves feature light yellow color. Napa cabbage is one of the popular leafy-cabbage vegetables of mainland China. Napa’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the oriental cuisine.

Cranberry Apple Sauce

Ingredients:
4 lbs apples (peeled, cored, roughly chopped)
2 cups cranberries
2 tbsps lemon juice
1/2 tsp ground cinnamon

1 cup water
1/2 tsp salt 

Directions:
Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed. 
Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.
Serve hot or cold as desired as a side dish or dessert.
Store in the refrigerator for a couple of weeks. Or freeze for up to a year.
By: Simply Recipes

 

Cranberries

Since the early 21st century within the global functional food industry, raw cranberries have been marketed as a "superfruit" due to their nutrient content and antioxidant qualities. Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. Harvested cranberries float in the water and can be corralled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing. As they are hard and tart when picked, most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries. Cranberry sauce is a traditional accompaniment to Thanksgiving dinners.

Wednesday, October 26, 2016

Cheese Pumpkin



Cheese pumpkins have a wonderfully sweet and firm flesh, perfect for roasting. Field pumpkins -- the kind most commonly used to carve jack-o'-lanterns -- have watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh. Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.