Watercress Soup

April 14th, 2016
  • 2 tablespoons vegetable oil
  • 1 potato, cubed
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups milk
  • 1 bunch watercress, large stems removed
  • 1/4 cup whipped heavy cream (optional)
  • 1/2 cup watercress leaves for garnish

 

 

  1. Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  2. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  4. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

 

Brussels Sprout Colcannon

October 14th, 2014

Brussels Sprout Colcannon

This take on a typical Irish side dish hides Brussels sprouts in comforting mashed potatoes, a great way to convert suspicious nay-sayers. Picky kids will be far more likely to eat their greens if they get to choose creamy mash!

Cut 2 pounds of organic potatoes into chunks and place in a large pot. Cover with at least an inch of cold water. Bring to a boil over medium heat, and cook 20 minutes. Meanwhile, shred 1/2 pound Brussels sprouts with a mandoline, starting with the side furthest from the stem. When the potatoes have finished cooking and are fork tender, drain in a colander, and return the pot to the flame. Melt 5 Tbsp. butter in the pot and add the greens and 2 tsp. salt. Cook about 5 minutes, until tender and wilted. Remove the pot from the flame. Add the potatoes and mash with a fork. Add 1 cup organic whole milk yogurt. Serve immediately.

 

Quinoa, Black Bean & Butternut Squash Chili

October 14th, 2014

Quinoa, Black Bean & Butternut Squash Chili

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste or fire roasted tomatoes
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 butternut squash,  peeled and cut into bite sized chunks
1 cup rinshed quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

 

 

 

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomatoes or paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and squash, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. We enjoyed this along with a pan of cornbread. Great for a cold evening. It was very filling, and there was enough leftover for lunch the next day!

 

Easiest Apple Strudel

October 14th, 2014

Easiest Apple Strudel

I made this apple strudel recipe on Saturday for brunch and  it was so simple and yummy! It’s a win with children and adults. This recipe makes two but can easily be cut in half if you prefer.  Quick Tips- Thaw your puff pastry in the fridge over night and don’t take it out until  your apple filling mixture is cooling.

Apple filling:
6 med size apples
1 tsp lemon juice
1/2 cup sugar, depending on sweetness of apples, to taste
2-3 teaspoons cornstarch
1/2 -1 teaspoon cinnamon
1/4 cup apple juice or water

*Dried fruit optional– I added a handful of dried cranberries.

Peel, core and chop apples to bite size pieces, sprinkle lemon juice over apples to prevent browning.
Add all apple filling ingredients to sauce pan , bring to a quick boil so the cornstarch thickens but apples are still firm. Remove from heat and cool

**This happens quick so stay close. Remove filling from pan and pour on to a plate to cool it quicker. Lastly, I used cranberry juice as my liquid and it worked just fine!

For pastry:

2 puff pastry sheets thawed (One package)

1 egg yolk

1 tsp milk

Course sugar for sprinkle on top

 

For strudel, thaw out puff pastry  in the parchment that in comes in. Move to lightly flowered surface and thin and smooth it out a bit with rolling pin.

Place pastry on a rimmed baking sheet, cut slits approximately one inch apart on both of the outer sides. Leave the center column whole to hold all the apple filling. Close up the strudel by pulling every other strip over the filling, like your making a braid.

Mix the egg and milk to make an egg wash,  brush egg wash on top of strudel with pastry brush and sprinkle with course sugar, bake at 400 till golden brown.

 

My favorite Apple Sauce recipe

September 26th, 2014

My favorite Apple Sauce recipe!  Hint– they will be in your box SOON!

  • 8-10 of your favorite apples, I like a variety, a few  McIntosh and Cortland
  • 1 sprig of  fresh Rosemary
  • 1 cinnamon stick
  • 1 teaspoon  cinnamon or more to taste
  • 1 cup of  Apple cider

I peel the apples and cook them in the  cider with the cinnamon , the stick and rosemary until the apples are soft. And then in a separate pan, I melt  3 tablespoons of butter  until browned. Pour over finished apple sauce. It is delicious! I like it on its own, or with potato pancakes, pork or pretty much anything you can think of!

 

Leeks , Beans, and Greens Soup ( with a little Sausage too)

September 26th, 2014

Leeks , Beans, and Greens Soup ( with a little Sausage too)

  • 1 can of Great Northern beans
  • 1 pound Sweet Italian sausage  or Chorizo if you like a spicier flavor
  • 1 cup sliced Leeks cleaned in water and set aside
  • 2 cloves minced Garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 8 cups chopped Kale
  • 3 medium potatoes, peeled and diced in 3/4 inch cubes
  • salt and black pepper to taste

In a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft.

Slice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 10 minutes.

Add the chicken broth, and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes.

Add the Kale and the cooked beans, bring back to the boil and simmer until the greens have wilted.

Season to taste with salt and pepper.

I would serve this a loaf of crusty bread to soak up the extra broth!

 

Baked Rosemary Beet Chips

September 26th, 2014

Baked Rosemary Beet Chips

5-6 medium beets, rinsed and scrubbed

Olive or canola oil

Sea Salt and Black Pepper

2-3 springs rosemary, roughly chopped

Preheat oven to 375 degrees F and place oven rack in the center of the oven.

 

Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.

Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.

Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly. Remove from oven, let cool. Serve with your favorite potato chip dip, guacamole or hummus.

**Cooks note– if your chips are of different sizes or thickness some may cook faster then others and need to be pulled out sooner. It’s worth watching them though– there so delicious and healthy you can eat all of them and not share if you want!!

 

Fresh Tomatillo Salsa recipe

September 26th, 2014

Fresh Tomatillo Salsa recipe

4 small tomatillos– husked and rinsed

1 large tomato

1 large garlic clove

1 tbsp chopped jalapeno (with or without seeds)

2 tbsp chopped cilantro

Roughly chop the tomatillos and tomato, then puree with remaining salsa ingredients  and a 1/2  teaspoon of salt until smooth. Serve with tortilla chips or  on top of your favorite tacos!

 

Slow Roasted Tomatoes

September 26th, 2014

Slow Roasted Tomatoes

Vine ripened tomatoes, washed
Olive oil
Salt

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Cut the tomatoes in half horizontally. Rub with a tiny bit of olive oil and sprinkle with salt. Bake seed side up for 3-5 hours, or until they look nearly sun dried. Store in a jar with olive oil in the fridge.  Or place in freezer safe bags and freeze up to six months!

**These slow roasted tomatoes are incredibly flavorful and amp up just about any recipe. Puree into soup, add to sandwiches and salads.  Add to pasta salads hot or cold or simply serve with some good crusty bread and your favorite cheese.  Make these once and I promise you will make them over and over again :)

 

Marinated Heirloom Tomatoes with Mustard and Herbs

September 26th, 2014

Marinated Heirloom Tomatoes  with Mustard  and Herbs

1 tablespoon chopped fresh herbs

2 tablespoons Dijon mustard

2 teaspoons  lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 pounds large heirloom tomatoes, cut into wedges

Combine the first six ingredients together  in a large bowl.  Add tomato wedges and toss to coat, let sit for about ten minutes. Enjoy salad as is, with pasta or over fresh grilled chicken or fish.