Monday, January 16, 2017

Sweet Moroccan Bean Soup

It makes sense that January is National Soup Month.  A warm, homemade soup certainly can hit the spot on these short, often cold and dreary days.  This recipe was inspired by Food and Wine Magazine's Harissa White Bean Stew recipe.  Our soup features sweet bell peppers in place of the hotter spicy ones.  Both beans are locally grown.

Sweet Moroccan Bean Soup

(Serves 4)

Grind seeds in seed mill.  Add salt.
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon salt

Heat oil in counter top pressure cooker.  Brown shallot, garlic, celery and carrot.  Add tomato paste, ground seed blend, cumin and paprika.  Saute 4 minutes.  Add water, dried beans and peas, lemon peel and bay leaf. 
Tighten lid, close pressure valve.  Set pressure timer for 45 minutes.   
1 teaspoon olive oil
1/4 cup shallot, diced
2 garlic cloves, minced
1/4 cup celery, diced
1 carrot, peeled and diced
2 tablespoon tomato paste
1/2 teaspoon cumin
1/4 cup paprika
1/3 cup heirloom beans
1/3 cup red (dry) peas
2 1/2 cup water
1 lemon peel, about 2 inches
1 bay leaf

Release pressure.  Remove lid.  Add lemon juice.
Juice from 1/2 lemon

Garnish with turmeric yogurt.
1/4 cup yogurt
1/4 teaspoon ground turmeric

This meal is served with sauteed pears, bleu cheese and pecans and a slice of multigrain bread.



Wednesday, January 11, 2017

True Grit Pizza

I love a polenta crust, and the Italian vegetables with a touch of local sausage gives this one two thumbs up.

The crust recipe is from Forks Over Knives .

Polenta Pizza

(2-7 inch pizzas) 

Bring water and cumin to a boil.  Slowly add cornmeal, stirring constantly.  Stir in flaxseed and turmeric.  Season with salt.  Cook and stir until mixture returns to boil.  Reduce heat.  Simmer, covered, 15 minutes until very thick.  Divide mixture in half.  Press into bottom of 7 inch pizza pans covered with parchment paper.
1 cup water
1/8 teaspoon cumin
1/2 cup corn grits
1 1/2 teaspoon flaxseed meal
1/4 teaspoon turmeric
1/8 teaspoon salt

Sausage Ragu
Saute vegetables in olive oil 3-5 minutes.  
1 carrot, peeled and diced
1/2 cup celery, diced
2 tablespoon shallots, diced
1 garlic clove, minced
1 mini sweet pepper, diced
1/2 zucchini, quartered and sliced
6 button mushrooms, sliced

Add sausage.  Crumble and brown.
1-2 ounce Italian sweet sausage link

Stir in tomatoes.  Heat to reduce liquid.
1 cup diced tomatoes in juice, no added salt

Divide vegetable mixture among pizzas.  Spread over crust.  Bake at 400 F. for 20 minutes.  Garnish with Parmigiano cheese. 
1/4 cup Parmigiano cheese, grated




Wednesday, January 4, 2017

Cranberry Pork Tenderloin

Here's a recipe that uses that leftover Wassail and fresh cranberries from the holidays.  While the inspired recipe was to serve with pork, it could also be served with poultry. I eliminated the sugar in the original Wassail recipe.

Cranberries, Onion with Wassail Glaze

(Serves 4)

In a baking dish, cover cranberries and onion with Wassail and broth.  Roast at 350 F. for 30 minutes.
1 cup fresh cranberries
1/2 c. onion, peeled and cut in chunks 
1/2 cup Wassail
1/2 cup chicken broth

In pan on stove-top, simmer Wassail until reduced by half. 
1 1/2 cup Wassail  

I drained the cranberry-onion mix and cooked the pork tenderloin in the reserved broth.  (My counter-top pressure cooker cooked the 3/4 pound pork tenderloin in 45 minutes)
To serve, I stirred the glaze and berry-onion mix together, heated and served with the pork. 


Monday, January 2, 2017

Egg All Around Pizza

An egg makes a great entree, and is an ideal protein source we always have in the refrigerator.  This individual "farmhouse" pizza has a soft whole wheat dough topped with apples, cheese and a little ham and cooked on stove top.  After cracking an egg on top, it's placed under the broiler for 4 minutes.  Voila!  The result is magnificent!  Here's how I made it:

Farmhouse Pizza

(Serves 2)

In the bowl of an electric mixer, with dough hook in place, mix flour, yeast, sugar and seed.  Slowly add warm water.  Mix on medium speed of mixer 2 minutes, scraping sides of bowl.
1/2 cup whole wheat flour
1 teaspoon rapid rise dry yeast
1/4 teaspoon sugar
1/2 teaspoon caraway seed
1/4 cup warm (125 F degree) water

Add oil, salt and a little flour.  Beat 2 minutes at low speed.
1 1/2 teaspoon olive oil
1/8 teaspoon salt

Slowly add additional flour, kneading after each addition until dough forms a ball and leaves sides of bowl. 
1/4 cup whole wheat flour 
Place dough in bowl greased with olive oil spray.  Cover and let rise 45 minutes.

Divide dough in half.  Press each half into bottom of 6 inch cast iron skillets.  

Mix ricotta cheese with garlic, basil, Gruyere cheese and apple.
1/4 cup ricotta cheese, part skim
1 garlic clove
3 small basil leaves, snipped
2 tablespoon Gruyere cheese, finely grated
1/4 cup apple with peel, finely diced
Divide ricotta mixture (about 2 1/2 tablespoon each) and place on top of dough in skillets.  Spread and press ricotta mixture into top of dough, pressing dough up sides of pan and leaving about 1/4 inch border around edge.

Top each pizza with 1/2 ounce diced ham, 2 teaspoon Parmigiana cheese and desired vegetables.
1 ounce ham, diced
4 teaspoon Parmigiana cheese, grated
2 tablespoon sweet pepper, sliced
2 tablespoon diced grape tomatoes

Cook each pizza on preheated stove top (covered) for 5 minutes.

Crack one egg on top of each pizza.  Place in preheated oven under broiler for 4 minutes.  Garnish with additional peppers or tomatoes.

 Can you believe, I also ground my own flour for these pizzas?  Seems Santa (my husband) thought I was a good girl and answered my request for a personal flour mill for Christmas.  This one grinds a small amount of grain at a time.  To get the flour for this recipe, I ground 1/2 cup of wheat berries on a fine setting.  The result was delicious!  I'm going to enjoy grinding different grains. 



Wednesday, December 28, 2016

Festive Fare

Three days of family feasts-made from scratch using favorite recipes and foods.  Here are two of those recipes that might be good for a New Year's Eve buffet.

Mexicano Shrimp & Vegetable Kabobs

(10 skewers)

Peel shrimp, leaving tail intact.  Clean and cut vegetables.
20 jumbo, tail on, deveined raw shrimp
10 baby portabella mushrooms, halved
2-3 zucchini squash, chunked
1 orange sweet peppers, seeded and cut in half

Mix marinade ingredients.
4 tablespoons lemon juice
2 tablespoon olive oil
4 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano leaves

Place shrimp and vegetables in a large zipper storage bag.  Pour over marinade.
Refrigerate for at least 30 minutes. 

Assemble kabobs, alternating colors on skewers.  Bake at 325 F. for 15 minutes.

Recipe from McCormick.

Rainbow Pesto Pasta

(Serves 10)

Pour 1/3 cup boiling water over sun-dried tomatoes.  Soak for 10 minutes.
1/2 cup sun-dried tomatoes (not in oil)

Combine drained tomatoes, almonds, basil, garlic and cheese in a mini food processor.  Process until finely chopped, adding some of the tomato soaking water if necessary.
1/2 cup toasted almonds
1/4 cup fresh basil
4 cloves garlic, minced
1 cup parmigiano type cheese, grated

Saute celery, shallots, peppers and mushrooms in oil for 3-5 minutes.
1/2 cup celery, diced
1/4 c shallots, diced
1/2 cup fennel, sliced
1/2 cup red pepper, diced
2 teaspoon olive oil
Cook pasta according to package directions.  Drain, reserving a small amount of water.
12 ounce rainbow pasta 

Combine sauteed vegetables with pesto and pasta.  Add some of the pasta water as needed.


Friday, December 23, 2016

Memory Makers

"The best memories are about things we did, not things we bought" .  Food and things we make together are big memory makers.  Bob and I made the house together last weekend, the day we decorated the tree.  A cardboard kit with a few embellishments we glued, painted and embellished together.  The cranberry chutney is a seasonal favorite.  I made and canned some 4 dozen (1/2 cup) servings this year for Moms' friends at the Senior Center and for Bob's coworkers.  (The recipe is on the jar lid).

The cookie recipe was inspired by Fine Cooking Magazine.  I didn't change much, other than to reduce the sugar.  They were a bit time consuming and a bit pricey, but delicious.  I packed 2 each in little cellophane bags for Bob's coworkers with a few bags left for Bob and I.

Winter Stollen Cookies

(40 Cookies)

Combine flour, almonds, sugar, egg whites and salt.  Beat on medium speed until combined, about 1 1/2 minutes.
4 1/2 ounce almond flour
3/4 cup sliced almonds
3 tablespoon sugar
2 egg whites
1/4 teaspoon salt

In a mixer with paddle attachment, beat the sugar and buttery spread on medium speed until light and fluffy, about 2 minutes.
1 cup sugar
1 cup Earth Balance Buttery Spread

Reduce the speed to low, add the eggs and egg yolk and beat until just incorporated.
2 eggs
1 egg yolk
Stop the mixer.

Mix flours, baking powder and salt.
2 2/3 cups all purpose flour
1 cup almond flour
2 teaspoon baking powder
1/2 teaspoon salt
Add to mixer.
Add cherries, cranberries, lemon zest and orange zest.
1/3 cup dried cherries
1/4 cup dried cranberries
3 tablespoon lemon zest
2 tablespoon orange zest 

Add vanilla extract.
1 teaspoon vanilla extract

Mix on low until just combined.

Roll the dough between two pieces of parchment into a rectangle 1/2 inch thick, measuring about 9 1/2 X 13 1/2.  Transfer to a baking sheet and refrigerate the dough about 1/2 hour.

Remove the top sheet of parchment.  Spread the almond filling over the dough to the edges.  Starting on the long side, tightly roll the dough around the filling .  Pinch the long seam closed.  Wrap in parchment.  Freeze 6 hours or overnight.

Position rack in center of the oven.  Preheat to 350 F.  Line baking sheets with parchment.
Unwrap the frozen dough.  Slice in scant 1/4 inch thick rounds.  Transfer slices to baking sheets, about 1 inch apart.
Brush with melted buttery spread.
2 tablespoon Earth Balance Buttery Spread
Bake 12-14 minutes, rotating sheets and swapping their positions halfway through baking.

Brush warm cookies with more melted butter.  Sift confectioners' sugar over them.
2 tablespoon Earth Balance Buttery Spread
2 Tablespoon Confectioner's Sugar 
Cool on baking sheet 15 minutes.  Transfer to a rack to cool completely.


Friday, December 16, 2016

Mulled Turkey

An aromatic blend of spices-cumin, coriander, cinnamon and fennel-adorn this turkey tenderloin.  Combined with twice baked potatoes and Gruyere, our supper culminated a "Happy Friday". The recipes both were inspired by Food Network Magazine.  The 1/2 pound turkey tenderloin cooked in just over an hour in a counter-top "slow" cooker (on high).  The medium local potatoes baked in a toaster oven in less than an hour and, once stuffed, browned in about 15 minutes.

Mulled Turkey

(Serves 2-3)

Mix spices together.  Dip turkey into spices, pressing mixture against the breast.  Place spice rubbed tenderloin on a shallow rack inside a slow cooker.  Drape with garlic and shallots.
1-.58 pound turkey tenderloin
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 garlic clove
2 tablespoon shallots, diced

Place broth and lemon in bottom of crock pot.  Cook on high for 1 hour.
3/4 cup low sodium chicken broth
1/2 lemon cut in wedges

Brush turkey with a vinegar/mustard blend.  Continue baking until turkey interior reaches 165 F.
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard

Slice with electric knife.  Garnish with Cranberry Chutney.
Have a great weekend!