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Archive for October, 2009

We’ve continued to get great beets and carrots from our CSA so here’s another recipe that uses both of those ingredients.  Yesterday we got amazing garlic so that’s in here too.

P1010269

 

This serves 4:

2 frozen pie crusts

2-3 servings unbreaded vegetarian chicken, cut into bite sized pieces

2 medium carrots, roughly chopped

4 cloves garlic, unpeeled

1/2 onion, slices

1 lb beets

1 tbs butter

1 tbs flour

1/2 cup milk

1 tbs balsamic vinegar

salt and pepper

 

1. Pre heat the oven to 350

2. Put the carrots, beets, onions, and garlic on a baking sheet, spray with cooking spray or drizzle with olive oil and season with salt and pepper and roast in the oven for 15 -20 minutes.

3. When the vegetables are out of the oven start to defrost the pie crusts, peel garlic and beets, and chop the beets.

4. Heat the “chicken” in a large pan coated with cooking spray, add the vegetables and balsamic vinegar.

5. Push the veggies and chicken to one side of the pan and melt the butter in the empty side. Add the flour and combine with a fork. Add the milk and stir everything together.

6. Allow the sauce to thicken and pour the mixture into one pie crust. Cover with the other pie crust leaving a few holes.

7. Bake in the oven at 350 for about 25 minutes. The crust should brown and you should be able to see the filling bubbling.

 

P1010270

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P1010268

Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

P1010266

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P1010265This made enough soup to easily serve 4 as a meal

1 32 oz. container mushroom stock, or other vegetable stock

8 baby bella mushrooms

1 head bok choy

1/4 large head of cabbage

1/2 onion, chopped

1 large garlic clove, chopped

1 tsp asian chili sauce

3 servings buckwheat noodles

1 package of tofu, cubed

4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.

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P1010261

My original plan was to steam these beans and serve them in the pasta dish I just posted. I thought it would taste good and that the purple outside would look great with the red onion in the sauce. Well, to my surprise when I took the lid off to take them out of the steamer, they were completely green.  I ended up adding them to a salad instead. I had to share this picture though because they were so colorful.

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P1010262

3 small cobs of fresh corn, (I think it was around 3/4 cup of kernels

1/2 red onion, diced

1 clove garlic, finely chopped

3/4 cup milk

1 tbs flour

1/2 tsp nutmeg

splash of red wine

salt and pepper

olive oil

2 servings of pasta

1. Saute the onion in olive oil over medium heat and add the garlic when the onion is translucent.

2. Remove the kernels from the cob and add to the pan with the onions and garlic.

3. Add the flour and about half of the milk and season with salt, pepper, and nutmeg.

4. Bring to a simmer and add the wine and remaining milk to achieve your desired thickness.

5. Add the cooked pasta to the pan with the sauce and coat evenly.

6. Serve with cubed fresh mozzarella on top.

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