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.

Recipes of the Week - September 14th

EGGPLANT DIP (BABA GHANOUJ) RECIPE
(http://elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php)
2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro

Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.

Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.

Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.

Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.

Cucumber Lime Salsa (http://www.pepperfool.com/recipes/salsa/cuclime_salsa.html)

1 lg Cucumber, washed
1 Garlic clove, minced
2 tb Poblano chili pepper, diced
2 tb Red or yellow bell pepper, ;diced
1 tb Sweet onion, diced
1 tb Fresh cilantro, chopped
2 tb Lime juice
2 tb Olive oil
1 ts Lime zest, grated
1/4 ts Salt
1/4 ts Black pepper

Trim off cucumber ends and discard. Remove any large seeds. Chop unpeeled cucumber finely and place in mixing bowl. Add garlic, peppers, onion, and cilantro. Stir to combine. Stir in lime juice, olive oil, lime zest, and salt and pepper. Chill. Serve alongside grilled chicken or fish, with hot dogs, or with crumbled feta and roasted potatoes for a meatless meal. (Use your Cherry Bomb Peppers in place of the Poblano Chili)

Apple, Asian Pear, and Toasted Walnut Haroseth (http://www.epicurious.com/recipes/food/views/Apple-Asian-Pear-and-Toasted-Walnut-Haroseth-241884)
1 1/4 cups walnut halves
1 apple, peeled, cored, cut into 1/3-inch cubes
1 Asian pear, peeled, cored, cut into 1/3-inch cubes
3 tablespoons sweet Passover wine
2 tablespoons (or more) honey
1 teaspoon finely grated orange peel
3/4 teaspoon ground cinnamon
Chopped fresh mint

Stir walnuts in heavy small skillet over medium heat until lightly browned and fragrant, about 5 minutes. Cool and chop nuts; place in medium bowl. Add apple, pear, wine, 2 tablespoons honey, orange peel, and cinnamon. Stir to blend, adding more honey, if desired. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Toss to blend and drain before continuing. Sprinkle haroseth with mint; serve.

Recipes of the Week - September 7th

Chinese Long Beans with Cracked Black Pepperhttp://www.foodandwine.com/recipes/chinese-long-beans-with-cracked-black-pepper

1 tablespoon vegetable oil

1/2 small onion, thinly sliced

1 pound Chinese long beans or green beans, cut into 3-inch lengths

1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice

1/2 teaspoon sugar

1/4 cup water

2 tablespoons soy sauce

1 teaspoon cracked black pepper

Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.

Celery Victoria http://www.cdkitchen.com/recipes/recs/67/Celery-Victoria74659.shtml

1 bunch celery
1 can (10.5-oz size) beef broth condensed
1/2 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon water
1 tablespoon parsley minced fresh
1 teaspoon italian seasoning dried crushed
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon black pepper freshly ground
1 pimiento whole, cut in strips

Trim off root end of celery but do not separate ribs. Remove coarse outer ribs, reserving some leaves for garnish. Rinse celery bunch. Cut crosswise so bottom section is 6 inches long. Reserve top portion for another use.
Cut bottom section crosswise into six 1-inch portions. Securely tie the outside of each portion with string to hold it together. Place in a 12-inch skillet.
Add broth. Cover and bring to a boil over medium heat; cook for 15 minutes or until crisp-tender. Remove celery with a slotted spoon and place in a shallow dish.
Place oil, vinegar, water, parsley, Italian herb seasoning, garlic, salt, curry powder and pepper in a blender container; cover and blend until uniform. Pour over celery. Cover and chill for 3 hours, turning celery several times.
To serve, drain celery and place on individual serving plates. Remove string and garnish with pimiento and celery leaves.

Volcanoed Potatoes http://www.cooks.com/rec/view/0,1721,150170-248198,00.html

3 c. mashed potatoes

1/2 c. milk

1/2 c. whipping cream

1/2 c. shredded cheese

Preheat oven to 350 degrees. Mix together mashed potatoes and milk to make fluffy. Pile in buttered 8 inch round baking dish, mounding to shape like a volcano, with a crater in center top. Fold together 1/2 cup whipping cream beaten thick 1/2 cup shredded cheese. Pour mixture over potatoes. Bake at 350 degrees about 20 minutes or until lightly brown.