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Maple Baked Beans
I use molasses here to achieve the color and flavor I remember from my mom's beans. She also uses salt pork, but I have replaced that with butter and salt. If you like, use salt pork or even bacon for a yummy alternative. -Heather
2 c dry beans
1/2 tsp baking soda
1 c grade B maple syrup
2 tbsp molasses
1 onion, chopped fine
1 1/2 tsp salt
2 tbsp butter
Soak beans overnight. Drain soaking liquid, cover with fresh water, add baking soda and bring to a boil. Simmer 30 minutes, until getting tender but not falling apart. Drain off and reserve the cooking liquid. In an ovenproof casserole or a crockpot, combine the maple, molasses, onion and beans. Add enough bean liquid to cover. Bake in a slow 300F oven for about 6 hours or in the crockpot on low all day. In the last hour mix in the butter and salt. When ready, the beans will be melting tender and deep golden brown.
Thai Green Curry with Potatoes, Mushrooms and Choi
The purple potatoes really brighten up this green curry, but feel free to use yellow if you prefer. Adding the tofu makes a tasty side into a delicious main course perfect for a hectic weekday evening. Serves 4.
2 TB sunflower oil
1 large onion, thinly sliced
6 oz oyster or shiitake mushrooms
2 TB Thai green curry paste
1 can coconut milk
2 TB fish sauce
2 TB honey
1/4 tsp salt
1 lb potatoes, unpeeled, scrubbed and cut into 1/4 slices
12 oz firm tofu, halved lengthwise, then cut into 1/2 strips (optional)
2 small heads (or 1 large) pac choi, roughly chopped (feel free to mix in some tatsoi)
2 TB limejuice
2 cups cooked rice
Heat oil in a large, deep skillet or wok over medium-high heat. Add onion and cook, stirring frequently for 3 minutes. Add mushrooms; continue to stir for another 2 minutes. Add the curry paste, toss with the veggies and cook for about 30 seconds. Stir in coconut milk, fish sauce, honey and salt. Add potatoes and tofu, if using, and toss to coat. Bring to a simmer. Cover, reduce the heat and simmer for 10 minutes. Stir in pac choi. Cover and simmer for 5 minutes longer. Remove from heat. Stir in limejuice. Serve over rice.
Buttermilk Chicken
More of a method than a recipe, this creates super moist and tender grilled chicken.
1 whole chicken, cut up
1 pint of buttermilk
2 tbsp minced chives
salt & pepper to taste
In the morning, rinse chicken and pat dry. Place in non reactive bowl and coat with the buttermilk, chives, salt & pepper, turning the pieces for even coverage. Place in the fridge to marinate. Heat grill to medium high. Remove chicken from dish, discard any liquid. Grill chicken until cooked through, about 20 to 30 minutes, depending on size of pieces. Use a meat thermometer; cook to 165 degrees in the thickest part of the meat.
Asian Chicken Cabbage Rolls
Here's a recipe I found on a Canadian Poultry Marketing Board website. I've changed it around a bit already, but feel free to substitute ground pork or turkey or crumbled tofu for the chicken. Makes 6 servings
1 head napa cabbage
1 # ground chicken
1 tbsp oil
2 cloves garlic, minced
2 tbsp minced chives
1 tbsp grated fresh ginger
1 c sliced mushrooms
pinch red pepper flakes
3/4 c cooked rice
2 tbsp soy sauce
1 egg, beaten
Heat oil in a skillet and add garlic, ginger, mushrooms, and chives. Saute until liquid evaporates. Add chicken and red pepper flakes. Cook until no longer pink, breaking it up into crumbles with a spoon. Stir in soy sauce and rice. Remove from heat, mix in egg.
Meanwhile, dunk napa into a large pot of boiling water just to wilt it, then rinse in cold water. Remove about 12 individual leaves and blot dry. Place a scoop of filling in the stalk end, then roll up. You don't have to worry too much about tucking in the ends. Place rolls in a steamer and steam about 10 minutes, until tender. Do this in a couple batches. Serve with a sauce made up of soy sauce, ginger, chives, garlic, maple sugar and a pinch of red pepper flakes.
Lamb Shanks Braised with Swiss Chard
Adapted from The Sultan's Kitchen; A Turkish Cookbook. I made this for my family on Sunday, the lamb was meltingly delicious and the chard soaked up all of tomato and lamb flavors. Serve this with some cooked pearled barley that has been seasoned with salt and pepper and tossed with fresh cilantro, parsley or chives. Serves 4.
4 lamb shanks, total weight about 4 pounds
1/2 cup whole-wheat flour
2 tsp salt
1 tsp freshly ground black pepper
1/4 cup sunflower or olive oil
3 TB unsalted butter
6 garlic cloves, minced
1 bunch scallions, trimmed and chopped, including some green parts
4 tsp tomato paste
3 medium frozen tomatoes, peeled and coarsely chopped
1 tsp dried crumbled thyme
1 quart water, chicken stock or lamb stock
3 parsnips, diced
1 pound swiss chard, coarsely chopped
1/4 cup chopped fresh cilantro or parsley
Mix the flour with the salt and pepper. Dust the shanks with the flour mixture, shaking off any excess. In a large, deep, heavy-bottomed pot, heat the oil over high heat, and sear the lamb shanks for about 5 minutes, until they're lightly browned on all sides. Pour off any excess oil. Melt the butter in the same pan and cook the garlic and scallions for 1 minutes, stirring them with a wooden spoon, until they're softened but not brown. Add the tomato paste, tomatoes and thyme.
Pour the water, or stock, over the lamb shanks and bring to a boil. Reduce to a simmer, cover and continue to simmer for about 1 1/2 hours, or until the lamb is tender. Skim the surface to remove any scum and excess fat from time to time. Thirty minutes before the end of cooking, add the parsnips. 15 minutes later, add the chopped chard.
After 15 minutes, remove the chard and parsnips with a slotted spoon and arrnge them in the center of a warmed platter. Place the lamb shanks over the vegetables. Bring the cooking liquid to a rapid boil, and reduce until slightly thickened, about 10 minutes. Stir cilantro or parsley into gravy and sprinkle over platter. Serve immediately with cooked barley on the side.
Grilled Chicken on Sauteed Greens
Heather enjoys grilling as much as possible so that she can avoid too many pans to wash in the kitchen! She also loves sweet and savory combinations, especially with the bitter greens. Enjoy! Serves 4.
CHICKEN
4 boneless chicken breasts
2 tbsp sunflower oil
3 tbsp honey
2 tbsp white wine
1 tbsp cumin
1 clove garlic, minced
salt & pepper to taste
GREENS
2 tbsp oil
1 clove garlic, minced
1 bag braising greens, or other bunch of greens roughly chopped
1 additional bunch of greens (beet is good) or 1/2 head of Napa, cut into shreds
vinegar or juice of 1 lemon
1/2 cup cherry halves
minced scallions
Brush chicken with 1 tbsp oil. Whisk together the honey, wine, cumin, garlic, salt and pepper. Grill the chicken, basting with the honey spice mixture, until cooked through. Lightly sauté the greens with the oil and garlic; season with lemon juice or vinegar. Arrange plates with the cooked greens and a piece of chicken garnish with cherries and scallions.
Thai CSA Noodles
This is Nancy's favorite go to recipe for a spring and summer CSA share. Although, this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. The adults in our family like to add an extra hot chili, the kids prefer just the mild kick one chili provides. Serves 6.
1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced
Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
Maple Grilled Tempeh Recipe
From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.
8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans
Garnish: fresh herbs of your choice, crumbled feta cheese
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.
Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.
Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.
Eggplant-Polenta Stacks With Tomato Sauce
Adapted from Epicurious.com. Serves 4.
1.5 lb. tomatoes
1/4 cup water
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1 cup cornmeal
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 cup (1/2 stick) butter
Pinch of cayenne pepper
1/2 large eggplant or 1 small, cut crosswise into 1/2-inch-thick slices
Coarse salt
1 large zucchini, cut diagonally into 1/4-inch-thick slices
Additional olive oil
4 large fresh basil leaves
4 1/4-inch-thick slices mozzarella cheese
3 tablespoons chopped fresh basil
To remove tomato skins, core the tomato then submerge in boiling water for 20-30 seconds, until the skin begins to pull away. Immediately dunk into an ice water bath until cool to the touch. Remove from water and peel skin. Puree tomatoes in blender. Strain into a heavy small saucepan. Add 1/4 cup water. Bring to boil. Reduce heat to medium; simmer tomatoes to reduce, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare grill (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
Preheat oven to 375°F. Lightly oil large baking sheet. Cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.
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Beef and Pac Choi Wontons
These wontons would also be good with tofu instead of beef. But, be sure to weigh down the tofu wrapped in a (paper) towel for about 30 minutes before chopping it up, to squeeze out any excess moisture. Serves 6-8.
6 TB soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 TB honey
1/2lb lean ground beef
1 cup finely chopped pac choi
3/4 cup chopped onion
1 large egg
1 1/2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
1 12-ounce package wonton wrappers
2 TB oriental sesame oil
Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
Combine beef (or tofu) and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.
Vegetable Casserole with Tofu Topping
Adapted from a recipe at Epicurious.com. I think that you could substitute small cubes of eggplant for the broccoli in this dish and it would still be delicious. Serves 4-6.
For vegetables
2 tablespoons sunflower or olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 cloves garlic, minced
1 lb broccoli, cut into 1 flowerets, stem chopped into 1/2 cubes
1 lb kale, stems and center ribs removed and leaves coarsely chopped
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup vegetable broth
2 tablespoons soy sauce
1/4 tsp cayenne pepper
1/2 teaspoon salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add broccoli, kale, carrots, broth, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Meatloaf Stuffed with Herbed Ricotta Cheese
Suzanne Podhaizer, the Food Writer for Seven Days and Seven Nights, volunteered to contribute some of her recipes to the Good Eats newsletter. This is the first we've been able to include, but we look forward to more of her inspired creations later in the share.
1 pound ground beef
1 pound pastured veal
1 medium onion, minced
a few cloves garlic, minced
Breadcrumbs
2 eggs
2 cups ricotta
Seasonal herbs, chopped
Salt and pepper to taste
Nutmeg, optional
Preheat the oven to 350 degrees.
For the meatloaf: In a large bowl, mix the beef and veal with the minced onions and garlic. Add an egg (my favorite part is blending in the egg with my hands) and some breadcrumbs. Season to taste with salt and pepper.
For the filling:
Blend the ricotta with the remaining egg and any herbs you desire. Season to taste with salt and pepper, and a sprinkling of nutmeg, if desired.
Putting it together: We used an oval, 2 1/2 quart Le Creuset oven for this, but it could be adapted to numerous kinds of vessels. Place about two-thirds of the meat mixture into your baking dish. Spread the meat across the bottom of the dish and build up a thick layer around the sides, creating a space for the ricotta mixture. Add the ricotta. Place the remaining meat on top, covering the ricotta completely. Bake for around an hour, until the top has browned and feels like a well-done hamburger when you press on it gently (it won't give much). Enjoy with a nice salad, or maybe with some grilled pac choi.
Variation: For extra flavor, try glazing the top of the meatloaf with some homemade ketchup, or some other sort of tomato product prior to baking.
Chicken in Yogurt Sauce (Murgh Khorma)
Adapted from Lite and Luscious Cuisine of India, this chicken dish would pair well with the Indian Cabbage and Carrot Salad recipe in the July 30th newsletter. (You'll have to scroll down in the newsletter to find it.) Serves 6.
1 3 lbs. chicken
1/2 cup plain yogurt
1 tsp fresh ginger, chopped
2 garlic cloves, chopped
2 tsp garam masala
1/2 tsp cayenne pepper (optional)
1 tsp coriander powder
1 tsp salt
2 TB sunflower or olive oil
1/2 tsp cumin seeds
1 medium onion, thinly sliced
1/2 cup water
1 green chili, chopped (optional)
2 TB chopped fresh cilantro
Cut the whole chicken into 8-10 pieces. Remove skin if desired. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. In a small bowl mix yogurt, chopped ginger, garlic, garam masala, cayenne pepper, coriander and salt. Pour over chicken and mix well. Heat oil in a heavy skillet. When oil is hot, add cumin seeds ad cook for a few seconds until seeds are golden brown. Add sliced onions. Fry onions until golden brown, stirring as needed. Add chicken along with the marinade and fry for 8-10 minutes. Add the water, chopped green chili and cilantro and stir well. Cover with a lid and reduce heat. Simmer for 20-25 minutes. Stir occasionally. Serve immediately over brown rice.
