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This recipe’s twist on butternut squash soup is a great way to use winter squash. Delicious!


THE BAREFOOT CONTESSA’S ROASTED BUTTERNUT SQUASH SOUP WITH CURRY CONDIMENTS

INGREDIENTS:

  • 3 to 4 pounds butternut squash, peeled and seeded
  • 2 yellow onions
  • 2 McIntosh apples, peeled and cored
  • 3 tablespoons good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 3 cups homemade chicken stock
  • 1/2 teaspoon good curry powder

CONDIMENTS:

  • Scallions, trimmed and sliced diagonally
  • Shredded coconut, lightly toasted
  • Salted cashews, toasted and chopped
  • Raisins
  • Banana, diced

PREPARATION

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

3. Meanwhile, heat the chicken stock until it’s simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. (Alternately, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.) When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

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Fried Green Tomatoes

INGREDIENTS

  • 1 cup stone-ground cornmeal (or bread crumbs)
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk (or two eggs, beaten)
  • Kosher salt and freshly ground black pepper
  • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
  • 1/2 cup vegetable oil
  • 1 tablespoon unsalted butter
  • Hot sauce (optional)
  • Lemon wedges (optional)

PREPARATION

1. In a large bowl, combine the cornmeal (or bread crumbs), flour, garlic powder, and cayenne together.

2. Pour the buttermilk (or eggs) into a separate bowl and season with salt and pepper.

3. Dip the tomatoes in the buttermilk (or eggs) and then dredge them in the cornmeal (bread crumb) mixture, coating both sides well.

4. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

5. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

 

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INGREDIENTS

  • Kosher salt
  • 3 pounds green beans, trimmed of stem end (or waxed beans from the CSA)
  • 1/2 cup skin on sliced almonds
  • 3 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tablespoons chopped fresh thyme leaves
  • Freshly ground black pepper

PREPARATION

1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

4. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.

5. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes.

6. Add the thyme, and cook for another 5 minutes.

7. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Notes: I served this with Paula Dean’s White Bean Chili, a side of sauteed greens from the CSA and a side of corn bread.

Recipe Credit.

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This simple recipe is delicious! A perfect way to prepare those fresh CSA brussel sprouts and fennel. Another shout out to CB for her original recipe!

Roasted Fall Veggies

INGREDIENTS

  • 2 Tbs good olive oil
  • 1 small butternut squash – peeled & cubed
  • 2 small fennel bulbs – fronds removed & sliced
  • 1 stalk of brussel sprouts – removed from stem
  • 1 tsp cumin seed
  • Salt
  • Pepper

PREPARATION

1. Preheat oven to 400 degrees.

2. Place vegetables in casserole dish or on a sheet pan.

3. Drizzle oil over vegetables, salt, pepper & cumin seeds on butternut squash only.

4. Roast in the oven for 20 minutes.

5. Sitr and roast for another 15 minutes or until vegetables are tender.

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An original recipe from the kitchen of Local Chow reader. Thanks for submitting your recipe, CB!

Vegetables with Asian broth

INGREDIENTS

  • 1 Tbs oil of choice
  • 3 small stalks of celery – chopped
  • 1 medium zucchini – 1/2 in slices & quartered
  • 3 small gloves of garlic – smashed & chopped
  • 1 small head pac choi
  • 1 small head napa cabbage
  • 1 Tbs oyster sauce
  • 1 Tbs red chili paste
  • Dash of low sodium soy sauce
  • Dash of Sriracha
  • 1/4 cup of low sodium chicken or vegetable broth
  • black sesame seeds

PREPARATION

1. Heat oil in a large skillet.

2. Add first 3 ingredients and saute for 3 minutes.

3. Add pac choi, cabbage and cook for another 3 minutes.

4. Add next 5 ingredients and stir. Cover for 3-5 minutes or until veggies are cooked to your liking.

5.  Garnish with black sesame seeds.  A side of rice would be nice to soak up the delicious broth!

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Zucchini Fritters

An abundance of zucchini meant three things growing up; bake zucchini bread, make stuffed zucchini and give a  zucchini to every visitor. The latter wasn’t an option if you follow the rule, “Friends don’t give friends zucchinis.”  After  pulling out two loaves of zucchini bread, two dozen zucchini muffins, and a foil wrapped stuffed zucchini from the oven, I thought, “what can I possibly do with another 2 pounds of zucchini?”  The answer is zucchini fritters. Follow this recipes and you won’t be disappointed.

Zucchini Fritters

INGREDIENTS:

  • 2 medium zucchini
  • 1 teaspoon salt
  • 1 tablespoon freshly chopped mint leaves
  • 1 1/2 tablespoons freshly chopped dill, plus more for garnish
  • 1 large scallion, white and green parts sliced thinly on the bias
  • 2 teaspoons minced garlic
  • 1 lemon, zested, plus more for garnish
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, roughly chopped
  • 1 egg
  • 3 tablespoons all-purpose flour
  • Canola oil, for frying
  • Greek yogurt, picked dill and additional lemon zest, for garnish

PREPARATION:

1. Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid (removing as much liquid as possible is important).

2. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.

3. Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute.

4. Plate and garnish with a dollop of Greek yogurt, dill and lemon zest.


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Use that zucchini!

This recipe makes a moist zucchini bread that can also be used to make muffins (adjust cook time to about 30 minutes).  I still have 2 lbs of zucchini left so we’ll see what zucchini based recipe is next!

Zucchini Bread

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans

Preparation

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
3. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
4. Mix wet ingredients into dry, add nuts and fold in.
5. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Recipes credit.

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