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Beet Crisps
Beet Crisps
Adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
1 pound beets
3 to 4 TB sunflower or canola oil
salt and freshly ground pepper to taste
Preheat oven to 400F. Lightly grease a couple of baking sheets or line them with parchment. Cut the beets in half and then crosswise into thin slices (1/8 or so). Toss them in the oil and spread the slices out on the baking sheets. (It's okay if they're close, but don't let them overlap.) Roast the beet slices until they're beginning to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper. Keep roasting until they're well browned, another 10 minutes or so. Serve immediately.
Turkish Tomato and Bean Soup
Turkish Tomato and Bean Soup
Inspired by a recipe in The Sultan's Kitchen cookbook, this is normally made with red lentils. I think it would be great with the beans instead. With the addition of the cooked wheat berries, it makes for a satisfying supper. Serves 4-6.
2 TB sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
2 TB paprika
1/2 tsp Turkish or ground red pepper
1 tsp cumin
2 TB tomato paste
3 cups tomato puree
3 cups chicken stock or water
1 cup dried beans that have been soaked overnight, then cooked for 30 minutes and drained
1 cup cooked wheat berries
1 TB dried mint
salt and freshly ground black pepper
bread croutons (optional)
lemon wedges
dollop of plain yogurt
Heat the oil in a medium sized saucepan over medium heat. Add the onion and garlic and cook gently for about 2 minutes, or until they're softened but not brown. Stir in the paprika, red pepper, cumin and tomato paste. Stir to combine. Add the tomato puree, stock (or water) and beans. Cover the saucepan and bring the liquid to a boil. Lower the heat and simmer for about 30-35 minutes, stirring occasionally, until the beans are soft. Add the wheat berries and mint and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add a little water. Serve the soup in bowls with a squeeze of lemon juice and a dollop of yogurt.
Sauteed Sprouted Bean Salad
Sauteed Sprouted Bean Salad
You can throw this easy salad together while your quesadilla bakes in the oven. I used the same frying pan to save on dishes. Serves 4.
6-8 cups mixed baby greens and shoots, loosely packed
2 TB sunflower oil
1 garlic clove, smashed
1/3 cup sprouted beans
salt and freshly ground pepper to taste
1/4 tsp ground cumin
1 TB apple cider vinegar
Place greens in a salad bowl. Heat oil in a small to medium sized fry pan over medium heat. Toss in the garlic clove, and cook for 30 seconds. Throw in the beans, salt, pepper and cumin, toss to coat with oil and saute until the beans give up their fragrance, about 3 to 5 minutes. Remove from heat. Stir in vinegar. Pour over salad greens and toss to coat. Taste and season with more salt and pepper, if desired.
Sprouted Bean Quesadillas
Sprouted Bean Quesadillas
One of our shareholders, Cheryl King-Fischer, shared her idea to lightly saute the sprouted beans in sunflower oil and add to pasta, scrambled eggs, quesadillas and salads. We tried out the method last night and were very pleased. For the quesadilla, we like to use the large flatbread wraps and cut it into wedges. You could use smaller tortillas, if you prefer. Serves 4-6.
2 tsp sunflower oil
1/2 red onion, chopped fine
2/3 cup sprouted beans
salt and freshly ground pepper to taste
1 tsp dried cumin
1/4 tsp cayenne pepper
1/4 cup tomato puree
1 1/2 tsp dried cilantro
2 flatbread wraps
3/4 pound grated jack or pepper jack cheese
salsa for garnish (optional)
Heat oven to 400F. Heat oil in a medium pan over medium heat. Add onion and saute for two to three minutes, until translucent. Add sprouted beans, salt, pepper, cumin and cayenne. Saute until beans begin to give off their fragrance, 3 to 5 minutes. Add the tomato puree and cilantro. Continue to cook until the moisture from the puree has evaporated and you have more of a paste in the pan. Remove from heat. Place one wrap on a cookie sheet and spread with the bean sprout mixture. Sprinkle with cheese and cover with the second wrap. Bake until the cheese is fully melted, about 10 minutes. Cut into wedges using a pizza cutter and serve with salsa, if desired.
Honey, Apple Crisp
Honey, Apple Crisp
Incredibly easy to throw together, this crisp makes a lovely weeknight treat. Serve it with a dollop of last week's yogurt or a spoonful of whipped cream. Serves 6-8.
1.5 lbs apples, peeled, cored and sliced (about 6 cups)
1/2 cup + 2TB honey, divided, or to taste
1 tsp vanilla
pinch salt
1/2 cup flour
1/2 cup rolled oats
3/4 tsp cinnamon
3/4 tsp ground nutmeg
5 TB cold, unsalted butter, cut into small pieces
Preheat the oven to 375F. Butter an 8 square pan and set aside. Combine the apples, honey, vanilla and salt. Spread into the prepared pan. Whisk together the flour, oats, cinnamon and nutmeg. Stir in the honey, and then cut in the butter until a coarse meal forms. Sprinkle over fruit topping. Bake for about 30 minutes, until the juices are bubbling, apples are tender and the top is golden brown. Serve warm.
Sweet and Sour Chicken Thighs with Carrots
Sweet and Sour Chicken Thighs with Carrots
Adapted from Epicurious.com. I think that this recipe would also be very good with tofu, though admittedly, not cooked as long as the chicken thighs. Serves 4-6.
8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons sunflower oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
2 TB apple cider vinegar
2 tablespoons honey
1 tablespoon dried, crumbled parsley
1 tablespoon dried, crumbled cilantro
Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, vinegar, honey, parsley and cilantro until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste.
Celery Root and Potato Puree
Celery Root and Potato Puree
As I finish up the newsletter, I am sitting in the Waitsfield library waiting for my car to be finished at the mechanics. While perusing the cookbooks, I came across Alice Water's (relatively) new cookbook, The Art of Simple Food. She highly recommends the combination of celery root (celeriac) and potatoes. Who am I to argue with Alice Waters? Serves 4.
1 lb. potatoes
5 TB butter, divided
1 medium celery root, about 3/4 lb., peeled, halved, then sliced thin
salt and pepper to taste
milk, optional for thinning
Peel and cut potatoes into large pieces. Add to a medium pot of salted water over high heat and bring to a boil. Cook until soft, about 15-20 minutes. Drain and pass the potatoes through a ricer or food mill and return to the pot. Stir in 2 TB of the butter. While the potatoes cook, melt the rest of the butter in a heavy-bottomed skillet over medium low heat. Add the celeriac and salt. Cover tightly and cook until soft, about 12 to 15 minutes, stirring occasionally. Lower heat if the celeriac begins to brown. Pass through a food mill, or puree in a blender. Stir celeriac puree into the potatoes. Add milk if the puree is too thick. Taste and adjust seasonings to your liking.
Cheese Souffle with Celeriac, Radish, Apple and Walnut Salad
Cheese Souffle with Celeriac, Radish, Apple and Walnut Salad
I found this recipe on the Food Network site. I think it perfectly combines many of this week's ingredients. The recipe is from Mark Gregory, One Aldwych Hotel, London, England. Please note that the site warns the recipe, in these proportions, has not been tested, and I did not have time to test it either. But, at worst, you'll end up with a fallen souffle, but still delicious meal. Serves 4-6.
Souffle base:
1 tablespoon soft butter
1 tablespoon flour
6 ounces milk
9 egg yolks
2 ounces Ben Nevis or blue cheese, grated
1 teaspoon mild mustard
Salt and pepper
8 ounces egg whites
1 teaspoon corn starch
Pinch salt
Salad:
2 cups celeriac, finely sliced into sticks
1/2 cup apple, finely sliced into sticks
1/2 cup valentine radish, finely sliced into sticks
1/4 cup chopped walnuts, plus extra for garnish
1/2 teaspoon mild mustard
1/4 tsp apple cider vinegar
3 tablespoons + 1 tsp mayonnaise
Preheat the oven to 375 degrees F. To make the souffle base, mix together the flour, butter, milk, egg yolks, cheese, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.
In a separate bowl, beat the egg whites, corn starch, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.
To prepare the salad, mix all of the ingredients together. To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.
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.
Cottage Cheese Pancakes
Cottage Cheese Pancakes
Adapted from Epicurious.com. Serve these lovely pancakes with a roasted beet and greens salad and/or applesauce on the side. Makes 20 (3-inch) pancakes.
1/3 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
7 tablespoons unsalted butter, melted
1 1/2 cups whole-milk cottage cheese
3 large eggs
6 tablespoons whole-wheat flour
Preheat oven to 200°F. Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
