The Recipe Box

recipes and life.

Thursday, October 21, 2004

This was the last week for CSA veggies. Actually, next week is the last week, but I'll be on vacation then, so this was it. Last night, instead of making an actual dinner, I made random veggie dishes, which all tasted fantastic. Of course, that could have partially been due to the four shots of tequila, but surely that can't explain it entirely.

I didn't use any recipes, and just used what I happened to have on hand.

Delicata Squash
I actually got this squash in my basket last week and hadn't made it yet.

I sliced it lengthwise, scooped out the seeds, put a little olive oil, salt and pepper, and brown sugar on top and roasted it until it was tender at 400 degrees. Then, I let it cool a little and scooped it out of the skin into a bowl and mashed it. I was going to add a few other things (maybe maple syrup or honey), but it was really good just as it was.

Mustard Greens
I chopped up some shallots and garlic and sauted them in a little olive oil with salt and pepper. I cut the mustard greens into thin strips and added them to the pan. Then, I added a little honey. When the greens were really wilted down, I added some toasted pine nuts and tossed it all together. I could have added a little grated parmesan cheese, but I forgot. There was tequila involved.

Roasted potatoes
Last week, I made roasted potatoes with fresh herbs. I sliced the potatoes (they were little red new potatoes) into thinnish wedges, tossed them with a little olive oil, salt and pepper, and diced garlic and shallots, then sprinkled fresh herbs on top (basil, thyme, and sage, since that's what I had on hand). Then, I roasted them at about 400 degrees until they were done. This week, the herbs were looking a little past their prime, so I tossed them out and sprinkled dried italian seasoning on top. Still good!

Mashed potatoes with leeks
I peeled my leftover potatoes and cut them into equal sections (I had two big russets and a small bag of smaller white ones). Then, I boiled them until soft in a little salted water. I sauted two leeks, sliced up thin, in olive oil, with some minced garlic and salt and pepper. I drained my potatoes and then mashed them with a potato masher. Then, I added a tablespoon of melted butter, about a 1/4 cup of milk, two tablespoons of fat-free sour cream, and one tablespoon of fat-free cream cheese. I mixed that all together and then added the leek mixture and stirred to combine.

I had some shitake mushrooms in my CSA basket, and I did not want them to go to waste, because they are so good and really pricey. I also had some other random mushrooms left over. So, I chopped all the mushrooms up along with a yellow onion and some garlic. I sauted that all in a tablespoon of butter and added some salt and pepper. Then, once everything was reduced down and sort of liquidy from the mushrooms, I added maybe a 1/2 cup of breadcrumbs (just enough to soak up the liquid). I let that cook maybe 5 minutes longer.

Peanut Sauce
I got a bunch of peanuts in the CSA basket, so I shelled them (about two cups), then put them in the food processor and turned it on for a couple of minutes. Then, I added a couple of cloves of garlic, some olive oil, soy sauce, salt and pepper, and honey. I processed that all together and added just a little water towards the end.

Chicken Skewers
I cut chicken breasts into thinnish strips and marinated them in olive oil, soy sauce, honey, garlic, and salt and pepper. Then, I threaded them on skewers and baked them about about 400 (because, you know, the oven was already set to that and other stuff was in there) until they were done.

And amazingly, it all turned out great, even though I was just using up what I happened to have.

Wednesday, October 13, 2004

Pumpkin and Apple Soup

Original, plus my modifications...

1 pumpkin or squash (approximately 4 lb), quartered and seeded*
6 cups chicken or vegetable stock
4 tart green apples, cored, peeled, and chopped**
2 onions, chopped
2 cups unsweetened apple juice***
4 tsp peeled and grated fresh ginger
1 tsp salt
2 tbl fresh lemon juice
white pepper****
plain yogurt
snipped fresh chives or shredded fresh basil*****

Place pumpkin or squash cut-side down on a rack set over gently simmering water in saucepan.****** Cover and steam until tender, about 10 minutes. Cool pumpkin slightly and then scoop pulp from shells. Combine 1/2 cup stock, apples, and onion in saucepan; cover andcook over low heat for 10 minutes. Add pumpkin pulp, remaining stock, apple juice, ginger, and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in food processor or blender, then reheat soup gently. Add lemon juice. Season with salt and peper. Garnish with yogurt and chives or basil.

*I used 4 of those tiny cooking pumpkins
**I used for the apples I had, which weren't tart or green
***I thought I had unsweetened apple juice, but when I got it out of the refrigerator, it was white grape juice. I used it anyway.
****I just used black pepper
*****I'm not sure if I have either; I've so far only tasted it from the pot.
******I roasted mine until soft.

I've been making all kinds of food and now I'm way behind, so I'm going to dump it all here, and hope to sort it out later. Hopefully.

Chicken and Turkey Wild Rice Stew

Boil chicken breast (and I used leftover precooked turkey as well) in a pot of water, with a cut up onion, some garlic, and herbs (I used thyme, rosemary, and maybe basil)
Pour liquid through strainer and reserve
Let chicken cool and then cut into bite-sized pieces

1 onion, chopped
1 can diced tomatoes with green chiles
1 cup salsa

Saute in olive oil with salt and pepper. Add:
1 tsp cumin
Reserved liquid
1 package chicken long grain and wild rice

Simmer, covered for 25 minutes, or until rice is tender.

Top with:
chopped green onions
sour cream
tortilla chips