recipes

[Christa Holland-Anderson]

Here are some recipes that I love.  They are warm and filling for these fall days.  They also use the unique vegetables like parsnips and celeriac.  If there are any vegetables that you struggle with, post a request for recipes, there are some great ones out there, it is better than letting the good veggies go to waste!

Chicken and Root Vegetable Potpie
Cooking Light

3 c. chicken broth
1 1/2 c. frozen green peas, thawed
1 c. (1/2") cubed peeled baking potato
1 c. (1/2") cubed peeled sweet potato
1 c. (1/2") cubed peeled celeriac
1 c. (1/2" thick) sliced parsnips
1 (10 oz.) pkg. frozen pearl onions
1 lb. chicken breast, cut into bite-sized pieces
2/3 c. flour, divided
1 1/2 c. milk
1/4 c. chopped fresh parsley
2 T. chopped fresh thyme
1 1/2 t. salt
1 t. pepper
1 sheet frozen puff pastry dough (or homemade pie crust)

Preheat oven to 400 degrees. 
Bring broth to a boil in a large dutch oven.  Add peas and next 5 ingredients to pan; cover, reduce heat, and simmer for 6 minutes.  Add chicken; cook for 5 minutes or until chicken is done.  Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
Increase heat to medium.  Lightly spoon flour into dry measuring cups.  Place all but 1 T. flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended.  Add milk mixture to broth; cook for 5 minutes or until thickened, stirring constantly.  Stir in chicken mixture, parsley, thyme, salt and pepper.  Spoon mixture into an 11 by 7" baking dish coated with cooking spray.
Sprinkle remaining flour on a work surface; roll dough into a 13 by 9" rectangle.  Place dough over chicken mixture, pressing to seal at edges of dish.  Cut small slits into dough to allow steam to escape, coat dough lightly with cooking spray.  Place dish on a foil lined baking sheet.  Bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.

Cream of Celeriac and Leek Soup
A to Z

3 leeks
1 1/2 lbs celeriac
1 large potato
3 T. butter
4-5 c. chicken broth, divided
light cream (optional)
salt and pepper

Wash leeks and slice enough of the white and light green parts to make 2 c.  Peel and chop celeriac into 1/2" cubes, enough to make 3-4 c; place in lemon water)  Peel and coarsely chop potato, add to celeriac in water.  Melt butter in soup pot, stir in leeks and cook until wilted.  Drain celeriac and potatoes; stir into leeks.  Add 4 c. broth, bring to boil, reduce heat, cover and simmer until vegetables are tender, 25-30 minutes.  Puree in a food processor or blender.  If thick, thin with light cream or broth.  Season to taste with salt and pepper.

Parsnip, Potato and Carrot Puree
A to Z

1 lb. parsnips
3/4 lb. potatoes
1/2 lb. carrots
1 small onion
salt
4 T. butter, softened
pepper
1/4-1/2 c. heavy cream

Peel parsnips, potatoes and carrots and cut into 1/2" cubes.  Cover vegetables with water in saucepan, add onion (peeled) and 1 t. salt; bring to a boil.  Cover pan and cook slowly until vegetables are barely tender, about 10 minutes.  Drain, discard onion, then puree with butter.  Add salt, pepper and cream to taste.  Serve immediately.

Cinnamon Apple Parsnip Soup
Farmer John's Cookbook (I haven't tried this one, but plan on it soon!)

3 T. butter
1 large onion, chopped
4 medium parsnips, peeled, roughly chopped
2 baking apples, peeled, cored, roughly chopped
1/2 t. ground cinnamon
1/2. c. dry white wine
4 c. chicken or vegetable stock
1/2 c. apple juice
1 bay leaf
1/2 t. salt
1/2 t. pepper

Heat the butter over medium heat.  Add the onion; cook, stirring occasionally, until nicely golden, 10-12 minutes.  Add the parsnips, apples and cinnamon, toss to coat.  Stir in the wine and simmer for 5 minutes.
Add the stock, apple juice and bay leaf; partially cover and simmer until the parsnips are tender, 20-30 minutes.
Discard bay leaf.  Puree soup.  Return to pot, add salt and pepper, simmer 10-15 minutes to let the soup thicken a little more.  Garnish with nutmeg.

[Christa Holland-Anderson]

Here are some recipes that I will be making this week:

This one is from Jane Frauenheim, it looks great http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Sausage-Filling-5673

Broccoli and Apple Salad
Cooking Light

2 1/2 T. sugar
6 T. apple cider vinegar
2 T. dijon mustard
1 T. canola oil
1/2 t. pepper
1/4 t. salt
1 head of broccoli
1 1/4 c. chopped apple
1/4 c. minced sweet onion
1/4 c. dried cranberries

Combine first 6 ingredients in a large bowl, stirring well with a whisk. 

Coarsely chop the broccoli into 1 1/2 in. pieces, place in bowl with vinegar mixture.  Add remaining ingredients.  Allow to marinate for awhile before eating.

Root Vegetable Tagine with Lentils
Cooking Light

Spice Blend
1/2 t. salt
1/2 t. cumin
1/2 t. paprika
1/4 t. cinnamon
1/4 t. turmeric
1/4 t. curry powder
1/4 c. pepper
1/8 t. ground red pepper
1/8 t. allspice

Tagine
1 T. olive oil
3 c. chopped green cabbage
2 c. cubed peeled sweet potato
1 c. chopped onion
1 c. sliced parsnip
1 c. sliced carrot
1 c. cubed peeled turnip
1 c. dried lentils
1/2 c.chopped dried apricots
1 T. minced fresh ginger
2 t. grated lemon rind
2 (14.5 oz) cans vegetable broth
1 T. lemon juice
6 c. hot cooked couscous

To prepare spice blend, combine first 9 ingredients.

To prepare tagine, heat oil over medium heat.  Add cabbage and the next 8 ingredients; cook 3 minutes, stirring frequently.  Stir in spice blend; cook 1 minute, stirring constantly.  Add rind, broth and tomatoes; bring to a boil.  Reduce heat; simmer, uncovered 40 minutes or until lentils are tender.  Stir in juice, serve over couscous.

Kale, White Bean and Savoy Cabbage Soup
Cooking Light

Soup:
1/2  cup  dried cannellini beans or other white beans
6  cups  water
1 1/2  teaspoons  salt, divided
2  teaspoons  olive oil
3 1/2  cups  diced baking potato (about 1 pound)
1 1/2  cups  diced onion
1 1/2  cups  thinly sliced leek (about 1 large)
8  cups  thinly sliced kale (about 1 bunch)
4  cups  chopped Savoy cabbage (about 1 1/2 pounds)
1/4  cup  chopped fresh parsley
1/4  teaspoon  black pepper
1  large garlic clove, minced

Garlic toast:
8  (3/4-inch-thick) slices diagonally cut Italian bread (about 12 ounces)
1  garlic clove, halved
1/4  cup  (1 ounce) grated fresh Parmesan cheese

To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.

Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.

Prepare broiler.

To prepare garlic toast, place bread slices in a single layer on a jelly-roll pan. Broil for 2 minutes on each side or until toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with garlic toast, and sprinkle with cheese.

Harvest Minestrone

Cooking Light

• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 1  cup  (1/4-inch-thick) diagonally sliced carrot
• 3/4  cup  thinly sliced celery
• 3  cups  diced tomato
• 2  cups  diced peeled butternut squash (about 1 small)
• 2  cups  water
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  (16-ounce) cans fat-free, less-sodium chicken broth
• 1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 2  garlic cloves, minced
• 2  cups  small broccoli or cauliflower florets
• 2  cups  thinly sliced green cabbage
• 2  cups  thinly sliced collard greens (about 1/2 bunch) or kale or spinach
• 1/2  cup  uncooked small seashell pasta or elbow macaroni
• 2  tablespoons  finely chopped fresh or 2 teaspoons dried rubbed sage
• 2  teaspoons  finely chopped fresh or 3/4 teaspoon dried thyme

Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and sauté 6 minutes or until onion is tender. Add tomato and next 7 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

Browned Brussel Sprouts in Parmesan Crust

Farmer John's Cookbook

1/2 lb. brussel sprouts

salt

1/2 c. olive oil

1 c. seasoned dry breadcrumbs

1/4. grated parmesan

pepper

Bring 2 c. water to boil.  Add brussel sprouts and a large pinch of salt; cook until bright green and tender crisp, 5-7 minutes.  Drain, briefly rinse under cold water.

Heat the oil over medium-high heat until hot but not smoking.  Add the brussel sprouts, cook, stirring occasionally, until they begin to brown, 10-12 minutes.  Add the bread crumbs and slowly roll the sprouts around until they are covered.  Continue cooking until breadcrumbs are brown, 3-4 minutes.  Using a slotted spoon, remove brussel sprouts to a serving platter and sprinkle with parmesan.  Season with salt and pepper.