Archive for the ‘Recipes’ Category

CSA Share for 2013 Week Ten

Looks like the farm party is going to be a little bit earlier this year than past years (end of September versus beginning of October).  This is good because my son keeps asking me when the farm party is going to be!  In our share this week:

  • lettuce
  • kale
  • mizuna
  • basil
  • green beans
  • beets
  • cucumbers
  • zucchini/summer squash
  • tomatoes
  • nectarines

Anna’s mention of pot stickers got me thinking of a fun pot sticker lunch that I make with my kids when we do have a little time to spare.  We form an assembly line where one person fills the wrappers, one seals them up, and the last person fries them in the pan.  We use either the round or square Nasoya wonton wrappers; I think there’s about 50 to a package, and my family will devour every single one in one sitting.  They are seriously good.

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Homemade Pot Stickers

These pot stickers are best made with an assembly line of three people:  one to fill the wraps, one to seal the wraps, and one to fry the pot stickers.  This recipe calls for Chinese cabbage, but you could add or replace with any other chopped veggie from our share.

  • one package of Nasoya wonton wrappers, either round or square
  • 1/3 pound extra-firm tofu (or cooked pork, etc)
  • 1-1/2 cup shredded/chopped Chinese cabbage (fresh or frozen)
  • 1 tsp chopped garlic or garlic scapes
  • 1/4 cup shredded carrots
  • one small egg, lightly beaten
  • 2 tsp tamari or soy sauce
  • 1 tsp vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 1 Tbsp canola oil
  • fresh chopped chives, optional
  • sesame seeds, optional

Mix the tofu, cabbage, carrots, garlic, egg, soy sauce, vinegar, sesame oil, and ginger together in a bowl.  On a large cutting board, lay out the first batch of wraps.  Place 1 tsp of mixture into each wrap.  Dip finger in a bowl of water and rub one-half of the wrap, and then fold the other half over the mixture and seal by pressing the seams together.  Heat the canola oil over medium heat in a frying pan and add some of the pot stickers (as many as you can without them touching each other).  When the bottoms are browned, flip them over with a tongs and brown the other side.  Remove from pan, placing each pot sticker on a plate, and sprinkle with soy sauce, sesame seeds, and chives.  Add a little more oil to the frying pan and fry the next batch.

To stock up on pre-made pot stickers, you can prepare all the pot stickers but before frying, place on a cookie sheet, freeze, then place in a ziploc bag and return to freezer.  When you get the craving, just take a few out, fry them up, and enjoy!

CSA Share for 2011 Week Fifteen

Only a little over a week until the fantabulous Bear Hill Farm Party!  I’m already dreaming of the incredible dishes that are always crowded onto the tables.  One of my favorite things is the ever-changing selections throughout the night; every time I re-visit the food tables, it’s a new adventure.  This party is definitely not to be missed.

In our share this week:

  • kale
  • collards
  • leeks
  • carrots
  • onions
  • garlic
  • pick your own basil
Here’s a recipe to try that uses our garlic and onions:  a quick Dal Makhani.  I always order this dish when my husband and I go to my favorite Indian restaurant.  Even though this quick dal recipe doesn’t hold a candle to my restaurant’s version, it’s tasty and healthy.  Ingredient variations I used were 2 Tbsp tomato paste instead of tomato pulp and whole milk instead of low-fat milk, plus I added some butter which made my version a not-so-lowfat dal.  Also, the recipe calls for ginger-garlic paste, which I made by simply mashing up some ginger pieces and a small garlic clove together.    Of course this dish would be the best served over rice, but all I had pre-made were rotini noodles.  Oh well.
Now I’m off to make mega-batches of pesto with all that basil!

Bonus Non-Veggie Post: There’s Still Time for Blueberry Pie

I’ve always been afraid of making homemade blueberry pie.  I thought it would be too difficult and not worth the effort.  But yesterday, my son proved me way wrong, making the most delicious blueberry pie ever.

Alton Brown’s blueberry episode was his inspiration, and he then went online to find a homemade pie crust recipe with video.  I was in charge of buying the ingredients, and found fresh blueberries at our local fruit farm for an end-of-the-season bargain price.  Alton’s recipe calls for tapioca flour, which I finally found at Market Basket in the Bob’s Red Mill section.  He skipped the freezing of the blueberry mixture step in Alton’s recipe since time was of the essence and it was very important 😉 to have it for dessert after lunch.

Very shortly, all the fresh farmstand blueberries will be gone, leaving me to hope that all will go well using frozen blues.   So, give a homemade blueberry pie a try, and maybe you’ll be as pleasantly pleased as I was.   I will no longer have my blueberry pie any other way.

What To Do With That Cabbage

Because the temp went down into the 50’s last night (and will tonight as well), I used it as a sign 😉  that I needed to make some soup for lunch.  So, if you still have cabbage in your fridge, QUICK, make some cabbage soup!

I made a hot and sour cabbage and tofu soup from my Moosewood Restaurant Cooking for Health cookbook, but I also found some fantastic-sounding recipes over at tastespotting; just type “cabbage soup” into the search bar, and you’ll be directed to other sites with delicious recipes and beautiful photos.  I think the Sweet and Sour Cabbage Soup looks good, and I’m really looking forward to making Simple Cabbage and Bean Soup.  I’m just happy that cabbage lasts so long in the fridge, waiting patiently for these somewhat cooler days.

Veggie Calzones

If you’re looking for a lunch that’s a bit out of the ordinary, a veggie calzone should do the trick.  To make these, we just used our standard pizza dough recipe (see my post from last year), filled half of it with veggies and cheese, pinched it closed and baked at 350 degrees for 10 minutes or so.

Sauteed arugula and cherry tomatoes with olive oil would be great in these; you wouldn’t even need a tomato sauce (or have some on the side just for dipping).  Each person can make their own custom-calzone, and everyone walks away happy!  😉

Chinese Broccoli and Chicken

This recipe is a combination of a few recipes I’ve used over the years.  It’s great if you have a lot of broccoli to use up.  Use both the broccoli florets and stalks; just peel and chop the stalks.  It’s ideal over brown rice, but I think also works well tossed with penne pasta in the summer.

Chinese Broccoli and Chicken

  • 3 Tbsp hoisin sauce
  • 1 Tbsp soy sauce or tamari
  • 1 tsp vinegar (I use brown rice vinegar)
  • 1 Tbsp honey
  • 1 Tbsp grated ginger
  • 1 tsp lemon juice
  • 2 Tbsp canola oil
  • 1 medium onion, sliced or chopped
  • 2 or 3 garlic scapes, chopped
  • one head broccoli (florets and stalks)
  • 2 cooked chicken breasts or chicken sausages, chopped (or substitute with baked tofu; see below)
  • cooked brown rice or penne pasta
  • cashews (optional)
  • sesame seeds(optional)
  • toasted sesame oil (optional)

Prepare the sauce:  combine the hoisin sauce, soy sauce, vinegar, honey, ginger and lemon juice in a cup or bowl.  Heat the oil in a skillet or wok.  Add the onion and garlic scapes and saute till the onion is tender.  Add the broccoli and saute till it is bright green and just tender.  Add the chicken or tofu just till heated through.  Add the prepared sauce and toss thoroughly.  Spoon over rice or toss with pasta, and then top with the cashews, sesame seeds, and sesame oil, if using.

Baked Tofu (from Moosewood Restaurant Cooking for Health):  Toss 1/2 pound cubed extra-firm tofu with 1 Tbsp each of sesame oil, soy sauce, and ketchup.  Bake at 400 degrees for about 30 minutes.

Nice and Quick Chinese Cabbage Recipe

If you’re in danger of letting your Chinese cabbage languish in the fridge, don’t!  Try the Chinese Cabbage Stir-Fry recipe from this week’s newsletter.  I just made this dish, and it went well in a wrap with some cashews and toasted sesame oil.  There’s also plenty of leftovers.  It would have been fantastic over brown rice, but I did not want to cook up a pot of rice in today’s hot and humid weather.