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Mushroom Pizza
Mushroom Pizza
In honor of the mushrooms of course. But you may also have red and yellow onions, frozen peppers, garlic, or pesto, or frozen greens from this or past shares to play with for your pizza this week. Get creative!
1 pizza crust
1.5 cups sliced shiitakes or oysters
1/2 medium onion, sliced 1 tablespoon butter
1-2 TB garlic minced
1 pizza crust
4 ounces soft goat cheese or fresh mozzarella
Pinch of dried Oregano
Pinch of dried Thyme
*some slices of kohlrabi tossed into the butter saute with would be great too!
Briefly sauté the mushrooms and onion in the butter just until they become limp, then add garlic and sauté one minute more and then arrange them on top of the pizza crust. Crumble or place slices of cheese on top of the mushrooms and onions, then sprinkle on the oregano, thyme -- they add that extra little zing. Bake at 425 degrees for 15 to 20 minutes, or until the tips of the cheese start to brown.
Oatmeal Wheat Bread
Oatmeal Wheat Bread
Here's a great stand by recipe for an oatmeal wheat bread the whole family will like. Some reviewers substituted 1/4 molasses for 1/4 cup of the honey. Others just added 1/4 cup molasses for the added flavor. Great reviews all around. From Gourmet Oct 2005.
2 cups whole milk
1 cup old-fashioned rolled oats plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
Special equipment: 2 (8- by 4-inch) loaf pans
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
Parsnip and Turnip Soup
Parsnip and Turnip Soup
From the website toomanychefs.com
1 onion, peeled and diced fine
2 cloves crushed garlic
2 tablespoons olive oil
4 parsnips, peeled and diced into 1 pieces
1 carrot, peeled and diced into 1 pieces
2 turnips, peeled and diced into 1 cubes
1 stalk celery, cut into 1 pieces
1 large potato, peeled and diced into 1 cubes
4 cups vegetable stock salt and pepper to taste
In a dutch oven or soup pot, heat the oil until it shimmers. Add the garlic, celery, and onion and sautee for about 60 seconds. Add the rest of the vegetables, cover, and sautee over medium-high heat stirring fairly frequently until the vegetables soften up and are easily pierced by a sharp knife, about seven-ten minutes. Add the stock and cook for 20 minutes over medium-low heat, stirring and scraping the bottom to get any vegetable fond that has stuck to the bottom into the soup.
Taste and adjust salt and pepper. Blend with an immersion blender and serve.
Parsnip Patties
Parsnip Patties
From the cookbook Laurel's Kitchen. Makes 12 patties. This is a great recipe, especially with the walnuts.
4 cups parsnips, peeled and cut into chunks
1 onion, minced
1 Tb oil
1 tsp dried tarragon
2 eggs, lightly beaten
1 tsp salt
1/2 cup finely chopped walnuts
2 cups whole grain bread crumbs
Steam parsnips until tender - 10 to 15 minutes. While parsnips are cooking, saute onion in oil. Add tarragon.
Mash parsnips with potato masher (a few lumps are OK). Stir onion into mashed parsnips with egg, salt and walnuts. Preheat oven to 350°F. Form parsnip mixture into patties, using 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes.
Fast Tomato Sauce
Fast Tomato Sauce
Here's another from Mark Bittman's great book. The recipe calls for canned tomatoes but you can use the frozen ones in your share. Just run each frozen tomato under hot water and the skins will slip from them. Core the tomatoes as needed and then follow the recipe below.
3 Tbs olive oil or butter
1 med onion, chopped
1 24-32 oz can tomatoes drained and chopped
salt and fresh ground pepper
Freshly grated parmesan or other cheese
Heat olive oil in 12 skillet over med-high heat. Add onions and stir 2-3 minutes or until soft. Add tomatoes and salt and pepper to taste.
Cook, stirring occasionally, until tomatoes break up and the mixture comes together, thickening about 10-15 minutes. Taste and adjust the seasoning. Immediately toss with your hot just cooked pasta, garnish with cheese as you desire.
Linguine with Garlic and Oil
Linguine with Garlic and Oil
With this one, olive oil is the primary flavor, so use a good quality oil. Be careful not to overcook the garlic. There are times when an oil-based sauce is not thin enough to coat your pasta. In this case, add more oil or a bit of pasta-cooking water. From Mark Bittman's How To Cook Everything Cookbook. Serves 2.
Salt
1/6 cup extra virgin olive oil, or more as needed
1 tablespoons minced garlic
1 small dried red chiles, or to taste, or hot red pepper flakes to taste (optional)
1/2 pound linguine (or spaghetti, or any other pasta)
1/4 cup chopped fresh parsley leaves (optional)
1. Bring a large pot of water to a boil and salt it. Put the oil, garlic, the chiles if you're using them, and a pinch of salt in a small skillet or saucepan over medium-low heat. Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes. Turn off the heat if the pasta isn't ready.
2. If using fresh pasta, toss in the boiling water and when it just begins to boil again, it's done. Drain it, reserving a bit of the cooking water. Reheat the garlic and oil mixture briefly if necessary. Dress the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry. Taste and adjust the seasoning, then toss with the parsley if you're using it.
Winter Vegetable Tart
Winter Vegetable Tart
This recipe was brought to my attention by share member Stacy Fraser who has been making it over and over again all winter using lots of different combinations of roots and things she has received in the share. It's very adaptable, you could use really any root veg combo, you could throw in some frozen red peppers and experiment with different cheeses. It's from the Edible Green Mountains website where you can find lots of great recipes (including one for Dark Chocolate Bread Pudding with Whiskey Caramel Sauce which has nothing to do with this week's share ingredients and which I now can't get off my mind). If you haven't got a go to recipe for pie crust, try this one I posted to the blog Nov. 24th. It's pretty dependable.
1 pound butternut squash (1 small), peeled, seeded and diced into 1â„2-inch cubes beets, peeled and diced into 1â„2-inch cubes
2 cups sliced mushrooms
1 onion, halved and cut into slivers
1 red bell pepper, diced (optional)
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper
pie crust for one 9- or 10-inch pie
1â„2 pound Fontina cheese, grated
Preheat the oven to 425°F. Lightly oil a large shallow roast- ing pan or half sheet pan.
In a large bowl, combine the squash, beets, mushrooms, onion, bell pepper, if using, and garlic. Add the olive oil, rosemary and salt and pepper to taste. Toss to coat well. Transfer to the pan and arrange in a shallow (preferably single) layer.
Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove the vegetables from the oven and reduce the oven temperature to 375°F.
Line a baking sheet with foil. Place the pastry on the bak- ing sheet. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.
Bake for about 25 minutes, until the crust is golden. Cut into wedges and serve warm.
Spicy No-Mayo Coleslaw
Spicy No-Mayo Coleslaw
This one is from Mark Bittman's How to Cook Everything Vegetarian cookbook. Serves 8 as a side.
2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile (jalapeno, Thai, serrano, or habenero), or to taste, optional
1/4 cup peanut or extra-virgin olive oil
6 cups cored and shredded Savoy cabbage
1 large red or yellow bell peppers, roasted and peeled if you like, seeded, and diced or shredded
1/3 cup diced scallion, more or less
salt and freshly ground black pepper
1/4 cup minced parsley leaves
1. Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a little at a time, whisking all the while.
2. Combine the cabbage peppers, and scallion and toss together with the dressing. Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for an hour or so before serving to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. Or let it sit for up to 24 hours if you like. Drain slaw before continuing.) Just before serving, toss with the parsley.
Coleslaw
Coleslaw
Here's a good old fashioned slaw recipe for you. This recipe makes 2 pounds of cole slaw. What to put in your shredded slaw mix? That's up to you of course, but if I were making this one tonight, I'd shred a combo of the savoy cabbage and carrots, with a small handful of daikon thrown in for good measure. This is a standard recipe that begs for improvisation. Feel free to use less mayo, and less sugar. Substitute honey for the sugar (using a bit less, honey is sweeter by volume). Cider vinegar will be great, and balsamic delicious too. Take or leave horseradish depending on how you like it.
2 lbs of shredded slaw
1/2 cup sugar
1/2 cup mayonnaise
1/3 cup olive oil
1/4 cup cider vinegar
1 tsp yellow mustard
1 tsp celery seeds
1 TB prepared creamy horseradish
Pour your shredded slaw into a very large bowl and set aside.
In a separate, medium sized bowl, combine sugar, mayo, oil, vinegar, mustard, celery seed and horseradish with a wire whisk until the sugar is dissolved.
Toss mayo mixture with bagged slaw mixture until completely coated and refrigerate for four hours making sure to stir ever couple of hours or so. This recipe makes 2 pounds of cole slaw.
Stir-Fried Tofu and Veggies
Stir-Fried Tofu and Veggies
This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.
1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions
If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.
Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.
Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.
Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.
