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Apple Oat Muffins
Apple Oat Muffins
This recipe is adapted from eatmedelicious.com. Have these for breakfast and you'll be one meal closer to following Mark Bittman's advice to eat vegan until dinner. Makes 12 muffins.
3/4 cup unsweetened soy milk
1/2 tsp apple cider vinegar
1 cup + 2 tbsp unsweetened applesauce
2 tbsp maple syrup
1 3/4 cups whole wheat flour
1/2 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp cloves
1/8 tsp salt
1/3 cup raisins
1/2 cup pecans or walnuts, chopped
Preheat the oven to 350F and lightly grease a 12 cup muffin tin. In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce and whisk to completely incorporate.
In a separate smaller bowl, sift together the flour, oats, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don't overmix. Fold in the raisins and pecans. Use an ice cream scoop or measuring cup to scoop the batter into muffin cups.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
Cornmeal Waffles with Strawberry Compote
Cornmeal Waffles with Strawberry Compote
These make a delicious sweet and healthy treat served with a dollop of yogurt. Or, try making the waffles without the honey and serving with a savory mushroom sauce. Makes 6.
Strawberry Compote
1.5 lbs frozen strawberries, hulled
1/2 cup honey
2 teaspoons fresh lemon juice
Pinch of salt
Waffles
1 1/4 cups whole-wheat flour
3/4 cup cornmeal
4 tsp baking powder
1 tsp salt
2 TB honey
3 large eggs
1 tsp vanilla extract
1 stick butter, melted and cooled
Place berries, honey, lemon juice, and salt into a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until strawberries have softened and juices have begun to reduce and start to thicken, about 10 to 20 minutes. Let cool while you make the waffles.
Preheat oven to 200F. Whisk together flour, cornmeal, baking powder and salt in a large bowl. In another small bowl, whisk honey, eggs, buttermilk, vanilla and melted butter. Pour the liquid ingredients into the dry and whisk until smooth. Make waffles according to manufacturer's directions. Keep waffles warm in the oven while you make the rest. Serve waffles with compote and yogurt.
Celeriac Soup
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don’t have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of crème fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Apple and Turnip Salad
Apple and Turnip Salad
From a recipe submitted to the website www.organicatoz.com
In this very simple recipe sweet apple contrasts with the sharp turnip for a tangy, crisp jaunty salad.
1 cup grated apple (2 or 3 apples)
1 cup grated spring turnips
2 to 4 TB of chopped flat-leaf parsley
1 TB of extra virgin olive oil
Juice of 1 Lemon, about 3 or 4 TB
Salt and Pepper
Grate the apple and immediately toss it with the lemon juice, this will keep it from discoloring. Toss in the grated turnip, parsley and all the rest. Adjust the seasoning to taste (some people may prefer more or less parsley).
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
Grilled Korean-Style Short Ribs
Grilled Korean-Style Short Ribs
Adapted from a recipe a July 2002 Bon Appetit recipe.
Marinade
1/4 cup soy sauce
1/8 cup mirin (sweet Japanese rice wine) or sweet Sherry
3 TB honey or 2 TB sugar
1 TB cup unseasoned rice vinegar
1 TB sesame oil
3 cloves minced garlic
1 green onion, chopped
1 pound Korean-style short ribs
Combine marinade ingredients in a bowl; whisk to blend well. Pour into resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat) or broiler. Drain ribs; discard marinade. Grill ribs (or broil) until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Chilled Strawberry Cream
Chilled Strawberry Cream
A very simple & quick 3 ingredient recipe submitted by Ann Main to Allrecipes.com. Serves 2.
2 cups frozen unsweetened whole strawberries
1/4 cup confectioners sugar
1/2 cup whipping cream
Place the strawberries and sugar in a blender or food processor; cover and process until finely chopped. In a small mixing bowl, beat cream until stiff peaks form. Fold into berries. Pour into serving dishes. Refrigerate or freeze for 25 minutes.
Tip - allowing berries to thaw a bit before blending may save you time fussing with your blender.
Sweet Beet Dressed Slaw
Sweet Beet Dressed Slaw
Adapted from a Rachel Ray recipe 4 servings
1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
2 heaping tablespoons Honey
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
1 bunch salad turnips, julienned
1 head Napa cabbage, shredded or
3 bias cut scallions
2 rounded spoonfuls dill pickle relish
Preheat a medium size skillet over medium-high heat with about 3 TB of extra-virgin olive oil. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and saute for 2-3 minutes. Then add the cabbage to the same pan and saute another 2-3 minutes until the beets are tender. Transfer the beets & cabbage to a bowl and let them cool down a bit. Add the mustard, vinegar and honey to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, salad turnips, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
Grilled Thai Chicken
Grilled Thai Chicken
This is a meal I have made numerous times that always gets rave reviews and the cilantro in today's share made me think of adding it here. It does require a quartered bird, but it's well worth the effort.
1 Chicken - Quartered, skin removed
Marinade:
1 tsp coriander seeds, toasted and ground
1 TB white peppercorns, toasted and ground
15 cloves garlic
1/4 tsp salt
3/4 cup minced cilantro stems (from about 1 large bunch)
1/4 cup soy
2 TB vegetable oil
After toasting and grinding seeds, add other marinade ingredients to food processor and blend until smooth. Add marinade to chicken parts in a ziplock bag or other sealed container. Marinate for 1-8 hours, turning container periodically to coat chicken.
Grill or bake chicken
Serve w/ sweet and sour sauce (yield 1/2 cup):
1 TB dried red chile flakes
1/2 tsp salt
3/4 c. sugar
1/4 cup plus 2 TB rice vinegar
7 cloves of garlic
Toast chiles until fragrant (1-2 mins). Add salt, sugar, rice vinegar, cook until dissolved. Stir in garlic and remove from heat and cool completely before serving.
Serve with rice and Wilted Asian Greens from the May 6, 2009 newsletter posted on Pete's blog site.
Caramelized Onion and Blue Cheese Tart with Whole Wheat Crust
Caramelized Onion and Blue Cheese Tart with Whole Wheat Crust
Adapted from a recipe in Food & Wine. Serves 4 to 6.
You can make the dough for the crust up to one day ahead and leave it in the refrigerator wrapped in plastic. Then, roll it out and pre-bake the shell while the onions caramelize. You can make the whole tart up to four hours ahead and serve it at room temperature or reheat in a 350 degree oven. Leftovers are good cold.
1 1/2 c. whole wheat flour
1/2 tsp. salt, plus additional to taste
1 stick (4 oz.) cold unsalted butter, cut into 1/2 inch dice
c. water chilled with ice
2-3 tbs. extra virgin olive oil
4 medium onions (about 1 1/2 lbs), sliced into half moons
2 tsp. fresh thyme leaves (or 1scant tsp dry)
freshly ground pepper
3 oz. blue cheese, crumbled
In a food processor, pulse the flour and 1/2 tsp. salt to combine. Add the cold, diced butter and pulse until you have a coarse mixture roughly the size of small peas. Sprinkle the ice water over the flour mixture, then pulse again until the dough just starts to come together. It will still look a little scraggly.
Turn the dough out onto a piece of plastic wrap and quickly pat it into a disk. Wrap it up and refrigerate for at least one hour and up to 24 hours.
Preheat oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and cook stirring occasionally until soft and lightly golden, about 20 minutes. Reduce heat to low and cook until lightly browned, soft and sweet, about 10-15 minutes more. Season with salt and pepper, stir in the thyme and remove from heat.
Meanwhile, roll the chilled dough out on a lightly floured surface to a large, 12-13 inch circle. You will have to use some muscle to roll it out, and do not worry about getting a perfect circle. The dough should be about 1/8 inch thick and as even as possible. Roll the dough over the pin and lay it into a nonstick (9, 10 or 11-inch) fluted tart pan with a removable bottom. Press the dough into the sides of the pan with your knuckles and peel off the pieces that hang over the pan and use them to patch any holes. Your crust may not look pretty now, but it will when the tart is done. Prick the base of the crust all over with a fork and bake for 20 minutes or until lightly browned. I place my tart pan on a large baking sheet to make it easier to handle.
Fill the pre-baked tart shell with the caramelized onions. Strew the crumbled blue cheese all over the onions. Bake for 5 to 8 minutes or until the cheese is lightly melted. Cool for 5 minutes on a wire rack, remove from tart pan and serve immediately. Can also be served at room temperature.
