Winter Vegetable Chicken Stew
This chicken stew uses a host of winter vegetables to make a hearty stew. This is a great way to use the scraps and carcass left over from cooking a whole chicken (throw it in a pot with some water and simmer until the remaining meat falls off the bones; save the liquid as stock).
12 ounces boneless skinless chicken thighs (about 4 pieces)
1 pound boneless skinless chicken breast halves (about 3 pieces)
1/2 teaspoon coarse salt, plus more for cooking water
1/8 teaspoon freshly ground pepper
4 slender carrots, peeled
3 large celery ribs
2 medium parsnips (6 ounces), peeled
4 small onions, peeled and quartered lengthwise with roots attached
3 cups water
14 ounces chicken broth, skimmed of fat
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
1/2 pound wide egg noodles
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
4 garlic cloves, thinly sliced
1 bunch Swiss chard, kale, or pac choi (1 1/2 pounds), coarsely chopped with stems
2 ounces shaved Parmesan cheese
Cut chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat with remaining chicken; set aside.
Meanwhile, cut carrots, celery, and parsnips into 3/4-inch pieces. Place vegetables, onions, browned chicken, water, broth, and rosemary in Dutch oven; scrape browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until vegetables are barely tender, about 10 minutes.
Cook noodles in a saucepan of boiling salted water until al dente; drain. Stir noodles, parsley, chicken, and any collected juices in the bowl into pot. Cook on low until chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add garlic; stir until golden, about 1 minute. Add chard; cook, turning occasionally, until tender, about 5 minutes. Divide chard among six bowls. Ladle soup on top; serve with shaved Parmesan cheese.
Honey Roasted Beets and Kale Salad with Apple Cider Vinaigrette
This kale salad is a great way to show off your multi-colored beets, both in color and flavor.
4 medium golden or red beets
3 tablespoons apple cider vinegar
4 tablespoons honey
1 shallot, minced
½ teaspoon salt
ground black pepper
3 tablespoons olive oil
¼ cup pepitas
2 teaspoons fresh rosemary, chopped
4 cups fresh chopped kale
3 ounces crumbled goat cheese (chèvre)
Boil the beets for 5-7 minutes, until slightly tender. Remove from heat, allow to cool, and slice into ½" rounds. Preheat the oven to 425ºF.
In a medium bowl, whisk together the apple cider vinegar, 3 tablespoons of honey, minced shallot, salt, pepper, and olive oil. Separate out half of the dressing for the kale. Remove 1 tablespoon of the dressing and add in a generous teaspoon of the remaining honey. Toss the pepitas in this mixture and lay flat on a parchment-lined baking sheet.
Toss the beet slices in the other dressing along with the chopped rosemary. Lay the beets in a 9x13" baking dish. Drizzle with the remaining honey.
Bake the beets for 18-22 minutes, until edges are golden brown and they are tender through the center. Bake the pepitas for 7-8 minutes, until the syrup bubbles and caramelizes around them. Remove from oven and allow to cool.
Toss the kale in the remaining dressing. Add the roasted beets, pepitas, and goat cheese. Serve.
Potato Pancakes with Apple-Onion Jam and Horseradish Creme Fraiche
This twist on traditional potato latkes is making my mouth water. If you’re having trouble getting the latkes to stick together enough for frying, add a small amount of flour to the mix.
1/2 cup creme fraiche
1 tablespoon freshly grated horseradish
1 small yellow onion, peeled, quartered and sliced very thinly
1 1/4 cups apple cider, divided
1/4 cup apple cider vinegar
4 allspice berries
1/2 small jalapeno, seeded and julienned
1 large sweet apple (your choice)
1 pound Yukon Gold potatoes (about 4 medium)
2 large eggs
1 1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Butter, vegetable oil or duck fat for frying
Combine the creme fraiche and horseradish in a small bowl and mix well. Cover and refrigerate at least one hour or as long as overnight.
To make the jam, combine the onion in a small saucepan with three-quarters cup of the cider and the vinegar, allspice berries and jalapeno. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, for 30 minutes. Remove and discard the allspice. Peel and core the apple, then cut lengthwise into eighths and crosswise into very thin slices. Add the apples to the onion mixture along with the remaining cider. Cook, stirring often, until the mixture is soft, about 30 minutes. Remove the mixture to a bowl and cool to room temperature.
Peel the potatoes and, using a box grater, shred them into a colander set over a bowl. Press the grated potato to remove excess liquid. Place the grated potato in a clean bowl and add the eggs, salt and pepper and mix thoroughly.
Heat the oven to 250 degrees. Line a baking sheet with paper towels and set aside.
Heat 2 tablespoons butter or fat in a large skillet over medium heat. Spoon 1 tablespoon of the potato mixture into the hot fat and press to make a pancake about 3 inches across. Repeat with as many pancakes as the pan will contain. Cook about 3 minutes, until golden, then carefully flip each pancake over, press down to compact and cook 3 more minutes, or until the pancakes are crisp and cooked through. Transfer the pancakes to the baking sheet and hold in the oven while frying the remaining pancakes. (Blot any excess grease off.)
To serve, spoon a tablespoon or so of the apple-onion jam onto each warm pancake and top with a dollop of the creme fraiche.
Natural Dye Shaped Sugar Cookies
Looking for a fun, all-natural way to feature your CSA veggies in your baking this holiday season? How about using beets and spinach to make red and green edible dyes? You can even use an old potato to stamp the dyes onto cut-out cookies before baking! You can check out the instructions here, or see below.
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes.
2 cups spinach, finely chopped
1 lb beets, shredded
2 Tbsp distilled spirits (like bourbon or rum), or almond extract
1 – 2 potatoes (optional)
Use a mortar and pestle or a food mill to grind each vegetable (separately) into a pulp to release the pigment from the plant cells. Add a small amount of spirits or almond extract which will preserve the color of the dye. Separate the pulp from the liquid, using the liquid as your dye.
You can paint the dyes directly onto your cookies before they are baked, or create stamps using a potato. Half a potato, and insert a cookie cutter (smaller than the potato cross-section) partway into the potato. With the cookie cutter still in the potato, use a knife to remove part of the potato that is outside the cookie cutter. When you take off the cookie cutter, you now have a stamp that you can dip into your dye before stamping the middle of your cookies. Blot moisture off of the potato before using your stamp.