Risotto with Squash, Scallions and Radish Greens
*uses squash and scallions from the CSA box and homegrown radish greens
I had been making stir-fry as my go-to dish when I had a bunch of veggies and didn't know what to do with them. But then I remembered I could also make risotto! I'm sure an Italian would tell you there's a science to risotto. Well, not the way I make it. First of all, I use whatever rice I have on hand. You can use arborio rice, but I used regular white medium grain rice last night. Sometimes I add wine, but I didn't have any last night, so I just winged it. And I didn't really measure out my broth. I make chicken stock every time I cook a whole chicken, and freeze it in ice cube trays and then put the cubes in a ziploc bag in the freezer. Sixteen cubes=approximately 2 cups of liquid.
2 cups uncooked rice
approximately 8 cups chicken (or veggie) stock
1/2-1 onion, finely chopped
3 garlic cloves, minced (although it could have used more)
whatever other veggies you want. I diced squash, and chopped scallions and radish greens and sauteed them separately until the squash was brown and the greens were very wilted.
1/2 cup parmesan cheese
In a large pot or dutch oven, heat a generous amount of olive oil over medium heat. Add onion and saute until translucent. Add garlic and saute for one more minute. Add rice and saute until rice is coated in oil.
Meanwhile, in a separate pot, heat your stock. Begin to add a few ladlefuls of stock to the rice. Keeping the rice on low/medium heat, stir quite often. Once the rice has soaked up most of the liquid, add another few ladlefuls. Continue to add liquid and cook, stirring frequently, in batches. When the rice begins to look like it is fully cooked, taste it. Once it is cooked to your liking, you're finished! Add the additional veggies, parmesan cheese, and salt and pepper to taste.
This makes a massive amount of risotto. (Approximately 8-10 servings). You could certainly cut down the amount of rice you use if you don't want as many leftovers.
Broccoli Casserole with Squash
*uses broccoli and squash from CSA box
This isn't the healthiest recipe, but it's delicious. The Kraft version of this recipe uses velveeta cheese, and although that is the recipe Big T's mom makes, and it's delicious, I can't bring myself to use velveeta. So I'm using regular cheddar.
Ingredients:
1 head broccoli, chopped
15 Ritz crackers, crushed, divided
1 1/2 cups shredded cheddar cheese
2 TBSP butter
Directions:
Preheat oven to 350 degrees. Blanch broccoli for 3 minutes in a pot of boiling water. Remove and drain. Mix with shredded cheese and 3/4 of the crushed Ritz crackers. Pour into casserole dish. Mix butter with remaining Ritz crackers and sprinkle on top. Bake for 35 minutes or until heated through.
Potato and Turnip Pesto Salad
*uses turnips from my CSA Box
3 large turnips, peeled and halved (wash save the greens to use in the pesto)
5 large potatoes, peeled and quartered
1/2 cup olive oil
1 cup basil leaves
3 cloves garlic, minced
salt and pepper to taste
You will need to boil the potatoes and turnips in 2 separate batches. To boil, place potatoes and/or turnips in a large pot and cover with cold water. Heat and boil until fork tender. Drain and rinse with cold water. Do the same with your next batch (potatoes or turnips--whichever one is remaining).
Once cool, dice the potatoes and turnips uniformly and place in a large bowl.
In a food processor or blender, add basil leaves, turnip greens and garlic. Process until basil is finely chopped. Add olive oil in a steady stream and pulse until blended. Add salt and pepper to taste, and pulse. When the pesto is seasoned to your liking, pour over potatoes and turnips and toss to coat. Refrigerate and serve cold, or serve at room temperature.
Tacos with Garlicky Mexican Greens and Roasted Tomatillo Chipotle Salsa
*Uses swiss chard and tomatoes from CSA box and cilantro from my garden
I am basing this on this Rick Bayless' recipe.
• 8 to 10 flour tortillas
• 1/2 teaspoon coarse salt, plus more for blanching
• 6 cups loosely packed sliced green or red chard leaves (one 12-ounce bunch)
• 1 tablespoon olive or vegetable oil
• 1 medium white onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled and finely chopped
• 1/4 cup finely crumbled Mexican queso fresco; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese
• 3/4 cup Roasted Tomatillo Chipotle Salsa (see recipe below)
• Cilantro sprigs, for garnish
Prepare the filling: bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
Prepare the tacos: Warm your flour tortillas however you wish (I do it either wrapped in tin foil in the oven or covered with a wet paper towel in the microwave. Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs.
Roasted Tomatillo Chipotle Salsa
*Adapted from Rick Bayless' tomatillo salsa recipe
• 3 to 6 canned chiles chipotles en adobo
• 3 large garlic cloves, unpeeled
• 2 large tomatoes, halved
• 4 medium tomatillos, husked and rinsed
• 1/2 teaspoon coarse salt
• 1/4 teaspoon sugar (optional)
Remove chiles from the adobo sauce in which they are packed.
On a heavy ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and roughly chop.
Preheat broiler with rack about 4 inches above. Lay tomatillos and halved tomatoes, cut side up, on a baking sheet, and place under broiler. When the tomatillos blister, blacken, and soften on one side, about 5 minutes, turn them over and roast on the other side. Remove tomatoes after 5 minutes. Remove from oven, and cool completely on the baking sheet.
Scrape tomatillos, tomatoes (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the chiles and the garlic. Combine until everything is thick and relatively smooth (detectable little bits will add textural interest). For a chunkier alternative, combine tomatillos with their juices and the garlic only until everything is coarsely pureed; chop the rehydrated or canned chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften the flavor a bit.
Chicken Korma
2 chicken legs and thighs (I buy whole chickens so I will cut these off and use them for the dish)
1.5 c chicken broth
.5 T olive oil
1 onion, chopped
1/4 c dates, chopped
1/8 c dried apricots, chopped
1 T apricot jam
1 T lemon juice
1 t grated ginger
2 cloves garlic
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
cilantro
Brown chicken in olive oil then remove to plate. Add spices including ginger to pan to lightly toast (watch carfully, do not burn). Add onion and garlic and let saute until translucent. Add dates, apricots and reserved chicken to pan then pour all of the chicken broth over and stir. Bring to a simmer, cover and simmer 40 min. Just before serving add lemon juice and chopped cilantro. Serve with rice or couscous.
Barbecued Kale Marinated in Coconut Milk
*uses kale from CSA box
from this recipe
1 bunch kale
1 can coconut milk
1 tsp salt
1 tsp paprika
pinch red pepper flakes
juice of one lime
3 garlic cloves, crushed
Clean kale, discard stems and cut into 6 inch strips. Slowly heat up coconut milk while slowly stirring until it is just warm and thoroughly mixed. Transfer to a bowl and add the rest of the ingredients. Marinate kale, covered, in refrigeration, for at least 4 hours. Remove kale marinade from fridge to grill, pat dry. Using tongs, place strips of kale on the grill for 30-45 seconds on each side. (You can reserve marinade liquid to use as fish sauce for another meal). Serve immediately.
Kohlrabi, Corn, and Cheese Empanadas
1 package Goya empanada wrappers
1/2 package frozen corn (approximately 1.5 cups)
1/2 onion
2 cloves garlic
1 kohlrabi bulb, peeled and diced
2 cups shredded cheddar cheese
2 TBSP olive oil
1 egg
Filling: Heat olive oil over medium heat in a heavy skillet. Add onion and cook until soft. Add garlic, cook one minute. Add kohlrabi and cook until soft, approximately 10 minutes. Add frozen corn and cook until heated through. Add cheese and cook, stirring, until melted.
Spoon approximately 1/3 cup of filling into empanada wrappers. (I roll mine out with a rolling pin so they are slightly larger and more flexible before filling). You can also use pie crust, cut to rounds approximately 6" in diameter. Dip finger into a bowl of clean water and wet edge of empanada. Fold over onto itself, enveloping filling. Crimp edges with fork or fold edges over onto themselves to seal.
Line baking sheet with parchment paper and lay empanadas on sheet. Beat egg with fork and add a splash of water. Beat again with fork. This will be your glaze. Dip a basting brush into glaze and lightly glaze each empanada. Cook at 425 degrees for approximately 10 minutes or until wrappers are golden brown.
Let cool a bit before eating. Filling will be VERY HOT.
I ended up having 3 wrappers left over, so I made some dessert empanadas:
Banana and Chocolate Empanadas
*you can adjust amounts to suit your needs.
3 empanada wrappers
2 bananas
1/2 cup semi sweet chocolate chips
1/4 cup brown sugar
cinnamon and sugar mixed together to dust tops of empanadas
Slice bananas. Put equal amounts bananas, chocolate chips, and brown sugar in the center of your empanada wrappers. Wet edges of wrappers and fold onto themselves to make little pockets. Crimp edges with fork or fold over itself to seal. Dust with cinnamon and sugar mixture. Baste with egg and water mixture. Bake in 425 degree oven for 7-10 minutes or until wrappers are golden brown.
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