Crumby Garlic Greens
This is a basic recipe that caught my eye this weekend. A simple new twist to dress up your winter greens in a few quick minutes. I would suggest melting your favorite cheese on top such as Cabot Cheddar Clothbound (in this week's share) or a soft brie-like cheese.
2 1/2 Tbs unsalted butter
1/2 cup breadcrumbs (fresh, pre-made or crushed salted crackers)
Coarse salt and ground pepper
2-3 cloves garlic, minced
1 bunch greens (Swiss chard, kale, or whatever you have on hand), chopped
In a saucepan, melt 1/2 tablespoon butter over medium heat. Add breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes and set aside. In pan, melt 2 tablespoons butter over medium-high heat. Add garlic and saute till butter is flavored, 3-5 minutes. Add greens, cover and cook over medium-low until wilted, 5 minutes or so depending on thickness of greens. Uncover and continue to cook, stirring, over medium-high until pan is dry, 6-8 minutes. Season with salt and pepper, add other herbs such as oregano, garlic powder or cumin as desired. Toss with breadcrumbs and serve.
Potato & Leek Pancakes
For breakfast, lunch or dinner these tasty treats can hold up on the go, in the lunch bag or on the dinner plate. These cakes are fun and nutritious. I like to salt and pepper the outside with coarse salt and ground pepper and garnish with creme fraiche, yogurt, sour cream etc.
3/4 c leeks, finely chopped
2 Tbs All Purpose flour
1/4 tsp baking powder
1/4 c vegetable oil, lard or bacon drippings
3-4 c (6 medium sized potatoes) potatoes, shredded (keep colors separated for fun)
salt and pepper to taste
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a deep frying pan on medium high heat. Plop 1/2c batter into hot oil for each cake, flip to crisp both sides and cook through.
Simplest Steak Sandwich
Lots of variations possibly with this simple sandwich. Saute onions and peppers, and toss those on. Or skip the dijon and add to the basic sandwich tomato, pesto and fresh mozz or another melted cheese.
1 ciabatta loaf or baguette
sea salt and freshly ground black pepper
2 sprigs of fresh rosemary, leaves picked (or thyme, or parsley)
olive oil or sunflower oil
juice of 1 lemon
1 -2 Tbs Dijon mustard
onions, thinly sliced
1 handful of mesclun
Saute onions and peppers ahead of time, set aside keeping warm.
Place your ciabatta just to warm in the oven for a few minutes at 225F.
Season your steak and then sprinkle it with herbs. If any of the slices are thick, place them in a plastic bag and then bash the bag with a kitchen mallet or cleaver or back side of a heavy pot to thin the meat to an even thickness. Rub with a little olive oil, place on a very hot griddle or frying pan and sear each side for a minute. This will cook the meat pink, but you can cook it less or more to your liking.
Remove to a plate, squeeze over the lemon juice and allow to rest.
Cut your ciabatta in half lengthways and drizzle the cut sides with a little e.v. olive oil. Smear a massive dollop of Dijon mustard over the bread, put your steak and onions and mesclun on top, then drizzle over any juice from the meat. Squeeze together and eat!
The recipe below calls for beef but if you prefer a vegetarian chili simply omit the beef. You can also substitute a number of meats such as stew beef, ground pork, turkey or veal. Chili is also one of those dishes you can add other veggies and ingredients to very easily. I like to add diced carrots (cook like potatoes), frozen corn (add at end) and pickled jalapenos (add to taste) to mine at home. A good friend of mine swears by adding chocolate to her chili to give it a rich flavor. Have some fun!
2 Tbs vegetable oil
1 lb ground beef
3 cloves garlic, minced
1 large onion, chopped
salt and pepper to taste
1 pinch ground nutmeg
1 Tbs chili powder (paprika, cumin, cayenne, oregano, garlic powder)
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato puree
1 package frozen sweet peppers, thawed and chopped
1 1/2 lb (6 c cooked) light red kidney beans, cooked with broth
3 c (3-4 med sized) potatoes, diced
Heat the oil in a soup pot set over medium heat. Add the ground beef, garlic, and onion. Cook, stirring to crumble the ground beef, until beef is no longer pink. Drain off any excess grease. Season with salt, pepper, nutmeg, and chili powder. Add the tomatoes, puree, peppers, cooked light red kidney beans and broth and uncooked potatoes. Cover and simmer over medium-low heat for 1 hour, stirring occasionally. Season as desired.
Slow Cooker Pulled Pork
This recipe is a solid recipe that I use often for pulled pork. It's super easy to prepare (just mix the barbecue sauce ingredients and throw the meat and onions into the slow cooker) with ingredients in most pantries. You can make this in your oven too, but I think your cook time would be nearly as long.
2 1/2-3 lbs shoulder/pork butt (trimmed of any obvious excess fat)
1 medium onion, thinly sliced
1/2 c ketchup
1/4 c apple cider vinegar
1/8+ c honey
1/4 c tomato paste
1.5 Tbs Worcestershire sauce
1.5 Tbs mustard
1 tsp paprika
1 tsp garlic
pinch of cayenne (or more to taste)
3/4 tsp salt
3/4 tsp black pepper
1/2 c water
Place the onions on the bottom of your slow cooker. Place the pork shoulder in on top of the onions. Whisk together all remaining ingredients to form the barbecue sauce. Taste and adjust seasonings to your like it. You may prefer to add more honey, salt, pepper, or cayenne. Pour half the sauce over the pork and cover. Cook over low heat for around 8 hours til falling apart. Remove to a large bowl and shred the meat with two forks. Return to the slow cooker and cook for a few more minutes until the meat has soaked up the sauce. Serve on soft sandwich rolls or alongside some mashed potatoes.
Carrot Beet Cake
After serving carrot cake this weekend at our open house I could not resist to put this recipe in this week. A great way to sweeten up your winter veggies.
2 c beets (2 med beets), shredded
1 c carrots (2 med carrots), shredded
2 1/2 c All Purpose Flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 large eggs
1/4 c packed brown sugar (sub maple sugar)
3/4 c. granulated sugar
3/4 c. plain yogurt (sub buttermilk or sour cream)
3/4 c. vegetable oil
1/2 c. coconut flakes (optional)
1/2 c. chopped walnuts (optional)
Frosting (makes 2/3 cup):
2 Tbs unsalted butter, softened
1 1/2 c powdered sugar
2 Tbs milk
1 tsp vanilla extract
1/2 tsp lemon juice
Preheat the oven to 350 F. Grease a 8x8x2.6in cake pan with butter.
In a large bowl, combine next 6 dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg & salt). Mix well by using a whisk, set a side.
In a separate large bowl, beat the egg. Add both sugars and mix well. Add yogurt and vegetable oil and mix well. Add beets, carrots, coconut flakes and walnuts into egg mixture and mix well. Then slowly add flour mixture. Fold the mixture by using spatula until all the ingredients are incorporated. Pour the batter into the pan, bake it for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool at room temperature. For frosting combine all ingredients and beat until smooth. Frost cake when it has cooled.