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.