November is here! Aside from being 70 degrees today the rest of the week promises to be COLD! Saturday the nighttime temps will drop into the upper 20's, yikes! But if you're like me you look at this as another cooking opportunity. This time, Soups!!!
This cold winter-like weather has me in denial so I've started working on the spring cooking demos for the Seretean Wellness Center. I'm thinking about the farmers' market already! I know I'm a sad case, someone help me!
Thursday, November 13, 2008
Recipes of the Week
All About SOUPS!
Soup #1
Chard Soup with Lemon and Parmesan Croutons
Chard Soup
1 bunch chard, chopped or spinach cleaned and drained
1 Tablespoon light olive oil
1 medium onion diced small
5 cloves garlic, minced
2 ribs celery, diced small
1 large Russet potato, peeled and diced
1 zest and Juice of one lemon
6 cups water or vegetable stock
½ teaspoon salt
1 teaspoon fresh thyme
½ teaspoon pepper
In medium soup pot, heat oil. Add onions, garlic and celery, and cook until tender. Add the chard or spinach and cook until wilted. Add potato, water and salt. Let come to a gentle simmer until potatoes are tender. Add lemon juice, zest and thyme. Simmer for an additional 10-15 minutes. Add the pepper at the end.
Served with a garlic crouton on top
Parmesan Croutons
6 -1 inch thick slices of rustic French bread
6 teaspoons Olive oil
6 teaspoons parmesan cheese
Brush each piece of bread lightly with olive oil. Sprinkle with parmesan cheese and toast in the oven until golden brown.
Serves: 6 Calories: 210 Protein: 5g Carbohydrates: 29g
Total fat: 9g Saturated fat: 0g Cholesterol: 0mg Fiber: 2g Sodium: 430 mg
Soup #1
Chard Soup with Lemon and Parmesan Croutons
Chard Soup
1 bunch chard, chopped or spinach cleaned and drained
1 Tablespoon light olive oil
1 medium onion diced small
5 cloves garlic, minced
2 ribs celery, diced small
1 large Russet potato, peeled and diced
1 zest and Juice of one lemon
6 cups water or vegetable stock
½ teaspoon salt
1 teaspoon fresh thyme
½ teaspoon pepper
In medium soup pot, heat oil. Add onions, garlic and celery, and cook until tender. Add the chard or spinach and cook until wilted. Add potato, water and salt. Let come to a gentle simmer until potatoes are tender. Add lemon juice, zest and thyme. Simmer for an additional 10-15 minutes. Add the pepper at the end.
Served with a garlic crouton on top
Parmesan Croutons
6 -1 inch thick slices of rustic French bread
6 teaspoons Olive oil
6 teaspoons parmesan cheese
Brush each piece of bread lightly with olive oil. Sprinkle with parmesan cheese and toast in the oven until golden brown.
Serves: 6 Calories: 210 Protein: 5g Carbohydrates: 29g
Total fat: 9g Saturated fat: 0g Cholesterol: 0mg Fiber: 2g Sodium: 430 mg
Soup #2
Butternut Soup with Coconut and Curry served with Apple Slaw
Butternut Soup with Coconut Curry
1 small butternut squash
1 Tablespoon light olive oil
1 small onion, diced
4 cloves garlic, chopped
3 carrots, peeled and diced
8 cups cool water
1 can light coconut milk
2 Tablespoons curry powder
½ teaspoon sea salt
1 Tablespoon per serving of Apple Slaw
In a large sauce pot heat oil and sauté onions until tender, add carrots, garlic, squash and curry powder. Let cook, stirring until curry begins to stick on the bottom of the pot. Add the coconut, milk, water, and salt. Let simmer until all the vegetables are fork tender and can be easily mashed.
Turn heat off and let soup rest for about 10 minutes. Puree soup using a hand held or kitchen blender until smooth and silky.
Apple Slaw
1 apple
2 teaspoons fine minced red onion
1 Tablespoon apple cider vinegar
Pinch of salt
1 Tablespoon honey
Shred apple using a hand held cheese grater or food processor. Combine all the above ingredients and mix well. Serve 1 Tablespoon of the slaw in the center of the soup.
Serves 6 Calories: 160 Protein: 2 g Carbohydrates: 28 g
Fat: 5g Saturated fat: 2.5 g Cholesterol: 0 mg Fiber: 6 g Sodium: 210 mg
Butternut Soup with Coconut and Curry served with Apple Slaw
Butternut Soup with Coconut Curry
1 small butternut squash
1 Tablespoon light olive oil
1 small onion, diced
4 cloves garlic, chopped
3 carrots, peeled and diced
8 cups cool water
1 can light coconut milk
2 Tablespoons curry powder
½ teaspoon sea salt
1 Tablespoon per serving of Apple Slaw
In a large sauce pot heat oil and sauté onions until tender, add carrots, garlic, squash and curry powder. Let cook, stirring until curry begins to stick on the bottom of the pot. Add the coconut, milk, water, and salt. Let simmer until all the vegetables are fork tender and can be easily mashed.
Turn heat off and let soup rest for about 10 minutes. Puree soup using a hand held or kitchen blender until smooth and silky.
Apple Slaw
1 apple
2 teaspoons fine minced red onion
1 Tablespoon apple cider vinegar
Pinch of salt
1 Tablespoon honey
Shred apple using a hand held cheese grater or food processor. Combine all the above ingredients and mix well. Serve 1 Tablespoon of the slaw in the center of the soup.
Serves 6 Calories: 160 Protein: 2 g Carbohydrates: 28 g
Fat: 5g Saturated fat: 2.5 g Cholesterol: 0 mg Fiber: 6 g Sodium: 210 mg
Friday, October 31, 2008
Fall is Here!
Monday night was the first freeze of the season here at the farm. I spent the day making sure my cold frames of lettuce, spinach and beets would be protected and I picked all I could of the last green tomatoes off the vine. Winter is coming fast and the leaves on the trees have now only just begun to make their transition from greens to browns, reds and yellows, mustard and pinks. I love Oklahoma!
Well, I thought I better take advantage of all the fall recipes. I have come to love pumpkin bread with pear compote or roasted butternut squash with candied pecans, so Monday evening I did a little baking. While I was waiting for my pumpkin bread to bake I went outside to inspect the cold night. (I like to do a little walkabout in the evening after the sun has made a complete exit from the day.) The stars were so bright it seemed ridiculous. The air was crisp and the chickens were snuggled up tight against each other in their hen house. All was well. What was even better was the aroma of the baking pumpkin bread in the oven. The warm smells of cinnamon, nutmeg and cardamom found its way outside.
My grandmother used to use cardamom like crazy and it was a long time after she passed before I was able to appreciate its unique flavor again. I love it in this bread and I can’t help to have intense memories of my grandmother cooking and the smells of fermenting cabbage in the barrel. Halloween is upon us, hopefully the weather will hold out. There is a chance for thunderstorms. I’ll let the goats know.
Well, I thought I better take advantage of all the fall recipes. I have come to love pumpkin bread with pear compote or roasted butternut squash with candied pecans, so Monday evening I did a little baking. While I was waiting for my pumpkin bread to bake I went outside to inspect the cold night. (I like to do a little walkabout in the evening after the sun has made a complete exit from the day.) The stars were so bright it seemed ridiculous. The air was crisp and the chickens were snuggled up tight against each other in their hen house. All was well. What was even better was the aroma of the baking pumpkin bread in the oven. The warm smells of cinnamon, nutmeg and cardamom found its way outside.
My grandmother used to use cardamom like crazy and it was a long time after she passed before I was able to appreciate its unique flavor again. I love it in this bread and I can’t help to have intense memories of my grandmother cooking and the smells of fermenting cabbage in the barrel. Halloween is upon us, hopefully the weather will hold out. There is a chance for thunderstorms. I’ll let the goats know.
Recipes of the Week
Pumpkin Espresso Bread with Pear Compote
Makes 2 loaves/ 32 servings
Ingredients:
1 cup Canola oil
2 ½ cups sugar
4 eggs
I teaspoon vanilla
2/3 cup Espresso or very strong coffee
1 teaspoon Ginger
1 tablespoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Cardamom
¼ teaspoon Black pepper
3 cups flour
1/3 cup whole wheat flour
2 teaspoons baking soda
1 15 oz can pumpkin
1 cup walnuts
Pre-heat oven to 350 degrees. In an electric mixer beat the oil and the sugar together. Add eggs one at a time, add vanilla. Beat well. Add the coffee. Combine the dry mixture together (flour, spices). Add one cup at a time to the sugar/egg mixture, add pumpkin and walnuts and mix well. Pour into 2 lightly oiled bread pans.
Bake at 350 degrees for 1 hour. Cool on a wire rack for at least one hour
Hint: If you are in a hurry you can also bake this on a lightly oiled cookie sheet bake for only 30 minutes.
Serves: 32 Calories: 230 Protein: 3g Carbohydrates: 33g Total fat: 10g saturated fat: 1g Cholesterol: 25mg Fiber: 2g Sodium: 10mg
Pear Compote
4 pears, peeled, cored and diced
1 teaspoon cinnamon
¼ cup maple syrup
¼ cup water
1 juice of lemon
In a small sauce pan add all ingredients and slowly simmer until pears are tender
Kitchen Tip
Keeping Food Fresh –FIFO
There is a term frequently used in restaurants to remind workers of the importance of keeping foods fresh. It’s called “FIFO” first in -first out. Using this system, of course, preserves food quality and safety but also saves money. If you are anything like me you spend time once every few months tossing out the “science projects” that have accumulated in the fridge. Restaurants found out a long time ago those things we throw away cost us our hard earned money, not to mention our time.
My solution is this: First, plan a menu for the week using what is in your fridge already. Second, try to incorporate left-over's in the first two days. Third, make smaller quantities and cross utilize products. (Meaning, if I have a recipe that calls for 2 ribs of celery. Find a couple more recipes that can use some of the same ingredients like a soup that can be frozen.)
There is a term frequently used in restaurants to remind workers of the importance of keeping foods fresh. It’s called “FIFO” first in -first out. Using this system, of course, preserves food quality and safety but also saves money. If you are anything like me you spend time once every few months tossing out the “science projects” that have accumulated in the fridge. Restaurants found out a long time ago those things we throw away cost us our hard earned money, not to mention our time.
My solution is this: First, plan a menu for the week using what is in your fridge already. Second, try to incorporate left-over's in the first two days. Third, make smaller quantities and cross utilize products. (Meaning, if I have a recipe that calls for 2 ribs of celery. Find a couple more recipes that can use some of the same ingredients like a soup that can be frozen.)
Little changes can make a huge difference.
Tuesday, October 21, 2008
Journal entry 6:00 am.
It's 50 degrees in this old farm house I live in, but it is probably 10 degrees warmer outside. What to do? Make a fire in the stove, the first fire of the season or open the windows (thank goodness for logic)? A fire it is!
Hearty Vegetable soup -Serves 4
2 tablespoons olive oil
1 onion diced
4 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon of cumin
1/8 teaspoon of cinnamon
1/8 teaspoon rosemary
2 carrots, peeled and diced
2 ribs celery, sliced thin
2 red potatoes, diced
1 sweet potato, peeled and diced
12 ounce can of diced tomatoes
16 oz chicken or vegetable stock
In a medium pot, heat olive oil. Add onions and cook on medium until onions begin to turn golden brown, add the spices and the garlic. Let this cook until you can start smelling the garlic and the spices. What’s happening is the oil from the spices are staring to activate, this will give a better flavor than if you just added in later. Tricky! Add all of your vegetables, the can of diced tomatoes and the stock. Cook on medium high a nice simmer but try not to boil. Cover and let cook for about 20 minutes. The potatoes should be soft by then. Also, this is a great soup to freeze!
Simple Mini loaf with rosemary and garlic
Prep time is about 10 min, total rising time 45 minutes baking 15 minutes
1 ½ teaspoon active dry yeast
½ teaspoon honey
¾ cup warm water
In a small bowl combine and let yeast “bloom” (this means get foamy, it usually takes about 10 minutes). While you are waiting for the yeast mixture to bloom, in a large mixing bowl add:
½ cup whole wheat flour
2 cups all purpose flour
1/8 cup olive oil
1/8 red wine (the one you are drinking….yes pour it in!)
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
2 Tablespoons chopped feta cheese
After the yeast has done its thing add it to the flour mixture, combine first with a spatula or wooden spoon and use your hands to work the dough. Dump it out onto a clean work surface so you can really get into it. The end result you are looking for is a smooth, soft as a baby’s butt, perfect little ball. Really this takes about 2-3 minutes of wrist forearm work out. (it all counts, OK!) After you have this perfect little dough ball, place it in a bowl that you have “kissed” with olive oil. (this means the oil is rubbed on the bowl preventing the rising dough to stick). Now the dough is in the bowl, rising in a warm place and you are free to do something else for about 30 minutes.
Even though it's 6 am I’m thinking about what I’m going to eat for dinner. I’m craving fresh baked bread and a hearty soup. A bread warm out of the oven with rosemary, garlic and feta cheese baked in, something I can cuddle up with and get warm. I am also thinking of a hot, rich, brothy soup packed with vegetables that I could swim in. I need something that will be quick and easy but delicious enough to fill my craving and be substantial enough for dinner. I’ve got it!
Recipes of the Week
Recipes of the Week
Hearty Vegetable soup -Serves 4
2 tablespoons olive oil
1 onion diced
4 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon of cumin
1/8 teaspoon of cinnamon
1/8 teaspoon rosemary
2 carrots, peeled and diced
2 ribs celery, sliced thin
2 red potatoes, diced
1 sweet potato, peeled and diced
12 ounce can of diced tomatoes
16 oz chicken or vegetable stock
In a medium pot, heat olive oil. Add onions and cook on medium until onions begin to turn golden brown, add the spices and the garlic. Let this cook until you can start smelling the garlic and the spices. What’s happening is the oil from the spices are staring to activate, this will give a better flavor than if you just added in later. Tricky! Add all of your vegetables, the can of diced tomatoes and the stock. Cook on medium high a nice simmer but try not to boil. Cover and let cook for about 20 minutes. The potatoes should be soft by then. Also, this is a great soup to freeze!
Simple Mini loaf with rosemary and garlic
Prep time is about 10 min, total rising time 45 minutes baking 15 minutes
1 ½ teaspoon active dry yeast
½ teaspoon honey
¾ cup warm water
In a small bowl combine and let yeast “bloom” (this means get foamy, it usually takes about 10 minutes). While you are waiting for the yeast mixture to bloom, in a large mixing bowl add:
½ cup whole wheat flour
2 cups all purpose flour
1/8 cup olive oil
1/8 red wine (the one you are drinking….yes pour it in!)
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
2 Tablespoons chopped feta cheese
After the yeast has done its thing add it to the flour mixture, combine first with a spatula or wooden spoon and use your hands to work the dough. Dump it out onto a clean work surface so you can really get into it. The end result you are looking for is a smooth, soft as a baby’s butt, perfect little ball. Really this takes about 2-3 minutes of wrist forearm work out. (it all counts, OK!) After you have this perfect little dough ball, place it in a bowl that you have “kissed” with olive oil. (this means the oil is rubbed on the bowl preventing the rising dough to stick). Now the dough is in the bowl, rising in a warm place and you are free to do something else for about 30 minutes.
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