Recipes of the Week - November 2nd

Baked Delicata Squash http://www.bakespace.com/recipes/detail/Italian-Baked-Delicata-Squash/28247/
• 1 delicata squash
• 1/4 cup olive oil
• 1 tablespoon or so of Italian seasoning mix
Cut your squash in half, clean out seeds with a Spoon. Slice into 1/2 inch half circles.
Place olive oil and seasoning in buttom of a baking dish ,mix in squash stir to coat both sides.
Bake at 325 for 30 minutes or until golden brown on both sides. Turn over half way into baking.
This has a sweet meat and is good baked to go with any meat.

Potatoes & Chives http://www.dlife.com/diabetes/diabetic-recipes/New-Potatoes-with-Chives/r1915.html
• 1lb potatoes, fresh, medium, quartered
• 1tsp olive oil
• 1tbsp fresh chives, chopped
• 1/4tsp salt
• 1/8tsp black pepper
Place potatoes in a steamer basket over boiling water. Steam, covered, for seventeen minutes until potatoes are soft.
Transfer potatoes to a large serving bowl. Pour olive oil, chives, salt and pepper over the potatoes. Gently toss mixture together and serve hot.

Apple & Celery Salad http://recipes.lovetoknow.com/wiki/Apple_And_Celery_Salad_Recipe
• 2 cups diced apples
• 2 cups cut celery
• 1 cup cream salad dressing
To prepare the apples, peel and cut as nearly as possible into half-inch cubes.
Marinate the apples with a tablespoon of lemon juice.
Mix well in order to prevent discoloration.
Cut the celery quite finely and mix with the apples.
Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce

Onion Potato Gratin http://simplyrecipes.com/recipes/onion_potato_gratin/
• 1 1/2 pounds potatoes, peeled, cut into 1/4 inch thick slices
• 3/4 pound onions, thinly sliced
• 1 cup (packed) grated Gruyere cheese (about 4 oz)
• 8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
• 2/3 cup whipping cream
Preheat oven to 400°F (unless preparing in advance).
Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.
Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)
Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Recipes of the Week - October 26th

Baked Celeriac (from Saturday night's dinner)
One celeriac root with top
Shredded cheese (any variety)

Wash & clean the celeriac root and cut into thin slices to make "chips". In a small rectangular pan, line the bottom of the pan with the wet celeraic top (it acts like a steaming agent and prevents them from sticking to the bottom). Take the hollow stems and dice like green onions. Place the root chips on top of the celeriac tops, sprinkle with the diced stems & top with shredded cheese. Bake at 325ºF for about 15 minutes. Tastes great!

Celeriac & Apple Mash http://fooddownunder.com/cgi-bin/search.cgi?q=celeriac
1 lrg Apple, peeled and quartered
1 lrg Celeriac, peeled and quartered
1 lrg Potato, peeled and quartered
3 tbl Double cream
1 oz Unsalted butter
Salt and ground black pepper

Boil the celeriac and potatoes in salted water until tender. In a separate saucepan, reduce the apple with a little water to a lumpy consistency.
Drain the celeriac and potatoes and mix with the apple. Pass through a vegetable moule and add the cream, butter and seasoning.

Couscous and Radish Salad http://fooddownunder.com/cgi-bin/recipe.cgi?r=76463

1 1/4 cup water
1 cup couscous
2 cup radishes quartered
1/2 cup parsley
1/3 cup mint
1/2 tsp lemon rind grated
1/4 tsp salt
1/8 tsp pepper
1/3 cup lemon juice
2 tbl water
1 tbl olive oil
1 x clove garlic crushed
2 tbl scallions thinly sliced

Bring 1 1/4 cups water to a boil in a large saucepan; stir in couscous.
Remove from heat, and let stand, covered, 15 minutes; fluff with a fork.
Set aside.
Position the knife blade in the food processor bowl. Add radishes and process lightly until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous.
Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with scallions.

Sunchokes - though not a large quantity in the delivery, best to clean & slice & put on top of salad, or mix in with any of your dishes.

Gourmet Spicy Onion Sorrel Stir-Fry http://www.recipezaar.com/Gourmet-Spicy-Onion-Sorrel-Stir-Fry-245117

1 bunch fresh sorrel leaf (leaves only, no stems)
1 onion (diced)
3/4 teaspoon salt
2 chili peppers (minced)
1 teaspoon olive oil

Fry onions in olive oil till translucent.
Add remaining ingredients and stir-fry on medium heat till sorrel leaves wilt (very fast <5 minutes).

Recipes of the Week - October 19th

Apple Cheese Pancakes http://www.applerecipes.us/apple-and-cheese-pancakes.html
4 medium eggs, separated.
1 cup of cottage cheese.
1 cup of apples, grated coarsely.
¾ cup of flour.
1 tablespoon of honey.
1 tablespoon of chopped almonds.
1 teaspoon of lemon juice.
½ teaspoon of cinnamon.
Pinch of salt.

Mix all of the ingredients, except the egg whites, together.
Beat the egg whites, then fold in.
Spray a suitably sized skillet with cooking spray.
Heat the skillet.
Drop batter to form pancakes.
Brown the pancakes.
Serve.

Rosemary Biscuits http://allrecipes.com/Recipe/Rosemary-Biscuits/Detail.aspx
3 ounces reduced-fat cream cheese, cubed
1 3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk

In a large bowl, cut cream cheese into biscuit mix until crumbly. Stir in milk and rosemary just until moistened. Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.

Tomato-Rosemay Pan Sauce http://allrecipes.com/Recipe/Tomato-Rosemary-Pan-Sauce/Detail.aspx

1/4 cup low-sodium canned chicken broth
1/4 cup dry vermouth or dry white wine
4 cups chopped tomatoes
1/2 teaspoon minced fresh rosemary
1 tablespoon butter

Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Squash Cornbread http://oldfashionedliving.com/wintersquash.html
1 cup cooked winter squash
1 egg
2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
3/4 cup yellow corn meal
Place squash in a blender or food processor. (You can also mash it as long as it's cooked well-this is great for leftovers) Beat the egg lightly and add to the squash in a large bowl. Add the other ingredients and mix lightly. Place the batter into a cast iron skillet or 9 inch square pan that has been coated with butter or margarine. Dot the batter with butter if you wish and bake at 350 degrees for 40 minutes.

Recipes of the Week - October 12th

Butternut Squash Puff http://www.cooks.com/rec/doc/0,1950,156185-236194,00.html

3 c. cooked, mashed butternut squash
1/4 c. evaporated milk or light cream
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. sugar
1 tbsp. grated orange rind
1/2 tsp. grated lemon rind
2 tbsp. butter
2 eggs, beaten

Combine all ingredients and turn into a 1 quart buttered casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork. Great for a holiday side dish.

Quinoa Pie with Butternut Squash http://www.marthastewart.com/recipe/quinoa-pie-with-butternut-squash

1 tablespoon extra-virgin olive oil
1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
18 fresh sage leaves, plus 1 teaspoon finely chopped sage
1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
1 garlic clove, minced
1 cup quinoa
2 cups homemade or low-sodium store-bought vegetable stock
1 1/2 ounces Parmesan cheese, finely grated
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Vegetable oil cooking spray

1.Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
2.Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
3.Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
4.Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
5.Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

Sauteed Radishes with Radish Greens http://seedtospoon.com/2009/06/05/sauteed-radishes-with-radish-greens/

1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 tablespoons freshly squeezed lemon juice (about 1 small lemon)
Salt
Freshly ground black pepper

1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.
2. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.

Radish Mashed Potatoes http://kidscooking.about.com/od/sidedishes/r/radishmashedpot.htm

2 lbs. Russet or Yukon Gold potatoes
3-4 radishes
4 Tbsp. butter
1/2 cup milk
2 Tbsp. minced garlic
kosher salt and pepper to taste

1.Peel potatoes, and cut into 1/2-inch cubes. Place in a large saucepan.
2.Trim radishes, and chop into quarters. Add to potatoes in saucepan.
3.Cover with water completely. Bring to a boil.
4.Cook, uncovered, 15-20 minutes until vegetables are tender when pierced with a fork.
5.Drain, and return to saucepan. Add remaining ingredients. Mash with a potato masher.
6.Taste, and adjust seasonings.

Recipes of the Week - October 5th

Baked Kale Chips http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Kale Salad from: http://www.fromsadtoraw.com/Recipes/WonderfulKaleSalad.htm

1 large bunch Kale finely chopped
2 c. carrots shredded
1 pint of grape tomatoes
1/2 c. soaked pine nuts
1 red onion cut into thin rings
juice of one lemon
1/4 c. cold pressed olive oil
crushed garlic (as desired)
sea salt, cayenne (to taste)

Mix all ingredients...set in fridge overnight. Enjoy!

Creative Homesteading Herbal Info Sheet - Stevia from:
http://www.creativehomesteading.com/articles/stevia_info_sheet.htm
Dried & powdered the leaves are used as a substitute for sugar. In theory one tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not.
A liquid sweetener is made by pouring 1 quart of boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days or freeze for later.
To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate. A teaspoon of Vitamin C powder may be added to act as a preservative.
An extract can be made by combining 1 cup vodka with 3/4 cup fresh stevia leaves in a jar. Shake every day for 2 weeks, then filter through a coffee filter. Add a drop to beverages.
An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener.
Cooking Uses: Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar; 2 drops of liquid essence is equal to 1 teaspoon sugar.
Stevia is NOT a direct substitute for sugar. Use it as a flavoring, much the same way as you use vanilla.

Recipes of the Week - September 28th

Squash Griddle Cakes http://www.recipetips.com/recipe-cards/t--1988/squash-griddle-cakes.asp

- 1 cup cooked squash
- 1 egg
- 1/4 cup flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1 tablespoon melted butter or mild-flavored oil, plus more for the pan

These golden rounds are a tasty use for left-over squash. You could also use pumpkin or sweet
potatoes in place of squash.
Put all ingredients in the work bowl of a food processor and pulse a few times until well mixed and lump-free (or mix well by hand). Batter will be thick.
Heat lightly oiled griddle over medium heat. When hot, spoon batter onto griddle to make cakes about 2 1/2" in diameter. Cook until firm enough to turn, about 5 minutes. Adjust heat if necessary to prevent burning. Turn and cook other side about 5 minutes or until done.
Serve hot. Good with butter, yogurt, applesauce, cranberry sauce or syrup.

Vegetarian "Southern-style" Collard Greens http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_151061_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Fresh Sweet Corn Cakes http://www.grouprecipes.com/62360/fresh-sweet-corn-cakes.html

4 thin slices bacon, diced
2 ears fresh sweet corn
1 or 2 jalapeno peppers (to your liking), cut in half and seeds removed, then diced finely
1 small sweet onion, diced (a good cup or so)
½ cup yellow cornmeal
1 or 2 tablespoons sugar (depending on how sweet you like your corn cakes)
1 teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
a pinch or more of cayenne pepper (or to your taste)
5 tablespoons buttermilk
1 medium egg
4 ounces grated pepper jack cheese, or Mexican Blend grated cheese
Topping:
2 green onions, sliced (whites and part of the greens)
2 ounces crumbled Queso Fresco cheese
salsa, optional
guacamole, optional
sour cream, optional
Peanut oil (or whatever oil you prefer to fry in)

Fry diced bacon in a cast iron skillet (or any heavy skillet that doesn't have a non-stick coating…pans with non-stick coatings will tend to not give you the browning you want for this recipe).
Remove bacon from skillet and drain on paper toweling, leaving 2 tablespoons bacon grease in the pan.
Stand corn cobs on end in a deep bowl and use a very sharp knife to run down the sides of the corn, top to bottom, cutting the kernels from the cob; measure out 1 heaping cup of kernels (save any extra for another use).
In the hot bacon grease in the skillet, sauté the corn, diced jalapeno, and diced onion until onions turn golden, about 10 to 12 minutes; remove pan from heat and set aside.
In a mixing bowl, combine corn meal, sugar, baking powder, sea salt, baking soda and cayenne pepper.
In a small bowl, whisk together buttermilk and egg; gently stir into cornmeal mixture just until moistened.
Add bacon, sautéed veggies and grated cheese to batter, stirring only enough to incorporate all of the ingredients together.
Return cast iron skillet to medium/medium-high heat, and add oil to generously cover the bottom of the pan.
When oil is sizzling hot, drop the corn cakes into 4 "patties" in the skillet; fry for approximately 2 minutes, until well browned on bottom; flip corn cakes and fry an additional 2 minutes on the other side.
NOTE: It is very important to have a very hot oil when you fry the cakes - if the cakes linger too long in the pan to brown, they will become dry. The key is quick, HOT frying!
Serve immediately, topped with green onions, crumbled cheese, and any other optional toppings

Recipes of the Week - September 21st

Butternut Squash Risotto http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=549790

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Raw Peanuts from: http://www.vegparadise.com/highestperch43.html#Uses
Peanuts do not need to be cooked in order to be enjoyed. Simply eat them raw. Add them to salads whole or chop them and sprinkle the bits over your salads, raw soups, and even raw desserts. The flavor of raw peanuts is quite delicate compared to the more familiar taste of roasted peanuts.

Instead of tossing your peanut shells into the trash, be thrifty and crumble them into your houseplants to nourish the soil with minerals.

Roasting You can roast peanuts in the shell by spreading them on a shallow baking pan, one or two layers deep, and tucking them into a 350 degree oven for 25 to 30 minutes, turning them occasionally. Do a taste test after 25 minutes to check the flavor, and take care not to overdo them.

If you've shelled your peanuts and want to roast them, first remove the skins by blanching. Follow this easy method: Pop the peanuts into boiling water, turn off the heat, and leave them in the hot bath for about 3 minutes before draining off the water. The skins should slip off easily. Next, put them on paper towels and allow them to dry. At this point you can use them in cooking. If you want to roast your blanched peanuts, spread them out in a single layer on a baking sheet and roast at 350 for 15 to 20 minutes, turning them occasionally.

Raw peanuts provide a nutritious boost to vegetable stews and soups. For garnishing, chop roasted peanuts and sprinkle over salads, casseroles, stir fries, and desserts. Chopped peanuts offer diverse texture in cooked or dry cereals.