Enchiladas Verdes

1/2 white onion, chopped
Enchiladas Verdes

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
1 bunch fresh cilantro, chopped

Broccoli and Tofu in Spicy Peanut Sauce

From The Enchanted Broccoli Forest, by Mollie Katzen

Serves 4-5 people

Sauce:

1/2 cup good, unprocessed peanut butter

1/2 cup hot water

1/4 cup cider vinegar

2 Tbsp. tamari sauce

2 Tbsp. blackstrap molasses

1/4 – 1/2 tsp cayenne pepper

In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture.  Whisk in the remaining ingredients.  Set aside.

The Sauté

1 bunch of fresh broccoli

3 Tbsp peanut oil

2 tsp. freshly-grated ginger root

4 medium cloves garlic, minced

1 lb tofu, cut into small cubes

a few dashes of salt

2 cups thinly-sliced onion

1 cup coarsely-chopped raw peanuts

2-3 Tbsp. tamari sauce

2 freshly-minced scallions

Cut off the bottom half-inch of the broccoli stems.  Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.  Cut the stalks diagonally into thing slices.  Coarsely chop the flowerettes.  Set aside

Begin heating the wok (or a large, heavy skillet).  When it is hot add 1 Tbsp of the peanut oil.  Add half the ginger and half the garlic.  Salt lightly.  Sauté over medium heat for 1 minute, then add the tofu chunks.  Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.  Transfer it, including whatever liquid it might have expressed, to the saucepan full of peanut sauce.  Mix together gently.

Wipe the wok with a paper towel, and return it to the stove to begin heating once again.  Add the remaining 2 Tbsp. of oil to the hot wok, and follow suit with the remaining ginger and garlic.  Salt lightly.  Add the onions, and grind in some fresh black pepper.  Sauté, stirring frequently, over medium heat, until the onions are soft (about 5 minutes).

On another burner, begin heating the peanut-tofu sauce on a very low flame.  It shouldn’t actually cook- it only needs to be warmed through.

Add the broccoli and the chopped peanuts to the wok.  Add 2-3 Tbsp. tamari sauce, and stir-fry over medium-high heat until the broccoli is bright green and just tender (about 5 minutes).  Pour the heated peanut sauce over the sauté.  Toss gently until everything is coated with everything else.  Sprinkle in the minced scallions as you toss.

 

Lentil, Beans and Greens Soup

From The Vegetarian Collection by Alison Kent and The Canadian Living Test Kitchen

Serves 8

 Ingredients:

1/2 cup dried fava beans, or 1 1/2 cup fresh, shelled

1/2 cup dried kidney beans

1/2 cup dried romano beans

1/2 cup dried chickpeas

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 clove garlic, minced

1 tsp tennel seeds, crushed

1 tsp salt

4 oil-packed sun-dried tomatoes, drained and sliced

1 cup dried green lentils, rinsed and drained

5 cups chopped Swiss chard leaves

2 cups cooked small pasta, such as ditali or macaroni

Preparation

Rinse and soak fava beans (if using fresh, just add with the Swiss chard at the end), kidney beans, romano beans, and chickpeas seperately overnight in 3 times their volumes of water. Drain and rinse.

In Dutch oven, bring 8 cups water to boil; cook fava beans for 5 minutes. Add kidney beans; cook for 5 minutes. Add romano beans and chickpeas; reduce heat and simmer until tender, about 45 minutes. Reserving 4 cups of the cooking liquid, drain.

In clean Dutch oven, heat oil over medium heat; fry onion, carrots and celery until softened, 5 to 6 minutes. Add garlic, fennel seeds, salf and tomatoes; cook for 2 minutes.

Add reserved cooking liquid and 6 cups water; bring to boil. Add lentils; reduce heat and simmer for 10 minutes.

Add Swiss chard and cooked beans; simmer until chard is wilted and lentils are tender, about 10 minutes. Stir in pasta.

Winter Borscht

From Simply in Season, by Mary  Beth Lind and Cathleen Hockman-Wert

Serves 6-8

Ingredients:

3/4 to 1 lb stewing beef or chicken (chopped)

1 cup onion (chopped)borscht

8 cups water

2 cups potatoes (diced)

1/2 head cabbage (shredded)

1 cup beets (chopped)

1/2 cup carrots (diced)

1/2 cup pearl barley

2 bay leaves

1/4 cup fresh dill or 2 tbsp dried

1 tsp salt or to taste

1/4 tsp pepper

1/2 cup fresh chives (optional)

Preparation:

Brown meat and onion in a large soup pot over medium heat, about 10 minutes.

Add all other ingredients and bring to a boil.  Cover and simmer for 30 minutes or so, until barley is cooked and the meat is tender.

Garnish with chives and serve with sour cream or yogourt, and thick crusty bread.

Oven-Roasted Vegetables

From Sunday at Moosewood Restaurant, by The Moosewood Collective

Serves 4 to 6

Ingredients:* (see variation below)

2 large onions, or up to 8 small onions

4 large carrots

8-10 small potatoes

2 tbsp olive oil

2 tbsp melted butter

 4 garlic cloves, minced

1 tsp crushed dried rosemary

1 tbsp minced fresh marjoram

Salt and pepper to taste

Preparation:

Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise.  If using large carrots, halve them lengthwise and then cut them into 1-inch sections.  Quarter the potatoes.

Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs.  Cover tightly with aluminum foil and bake for 35 minutes.  Unvocer and turn the vegetables with a large spoon.  Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!

Pasta with Brussels Sprout, Mushroom and Cheese Sauce

From The Enchanted Broccoli Forest, by Molly Katzen

Serves 3-4

Ingredients:

1/2 lb Brussels sprouts

1/2 cup chopped onion

1/2 lb chopped mushrooms

2 Tbsp butter

1/4 tsp salt

lots of freshly ground black pepper

1/2 tsp dill weed

1/2 tsp dried tarragon

1/2 tsp dry mustard

1Tbsp flour

1 cup hot milk

1/2 tsp prepared horseradish

1 packed cup grated cheddar

Preparation:

Cut the Brussels sprouts into quarters, and put them up to steam for 10-15 minutes.

Cook the mushrooms and onions together in butter, with salt, until the onions are soft (8-10 minutes over medium-low heat).  Add herbs as they cook.

Sprinkle in the flour, stirring as your sprinkle.  Cook a few minutes more, stirring.

Gradually drizzle in the hot milk.  Stir with a wooden spoon.  Cover, and cook over very low heat- stirring intermittently- for 5-8 minutes.  Stir in the horseradish, the cooked Brussels sprouts, and the cheese.  Set aside while you cook your pasta  (about 1/2 lb for this amount of sauce).

Bounty Rice

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 6-8

Ingredients:

1/2 to 1 pound ground beef or pork

1 cup onion (chopped)

1 cup green pepper (chopped)

1 L canned tomatoes

4 cups Chinese cabbage (shredded)

3 cups cooked rice

1 tsp salt

½ tsp dried oregano

½ tsp dried basil

3 cloves garlic (minced)

½ cup sour cream

1 cup mozzarella cheese (shredded)

Preparation:

Sauté meat in large frypan with onion and pepper until meat is browned and vegetables are soft.

Stir in all ingredients except the sour cream and cheese.  Cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.

Stir in sour cream.  Sprinkle cheese on top and cover until cheese is melted.  Serve.

Baked variation: After all ingredients but mozzarella cheese are mixed together in frypan, pour into greased 2-quart casserole and bake at 325`F until cabbage is tender and casserole is bubbly, 30-45 minutes.  Top with cheese and let melt.

Cajun variation: Omit sour cream and add 1 small chopped banana pepper, 1/4 tsp ground red pepper and a few drops of hot sauce to the meat mixture.

Grandma’s Pumpkin Soup

This recipe comes to you from Heather’s grandma Maxine.  She’s a great cook, and very supportive of our farm.  Thanks Grams!

Ingredients:

1/4 cup butter

1 large onion, chopped

2 leeks, chopped (whites only)

1 large potato, diced

1 cup pumpkin, cut into small cubes

3 cups stock (veggie or chicken)

1 1/2 cup light cream, or 2% milk

Pinch of nutmeg and cayenne

Salt and pepper to taste

Preparation:

Melt the butter in a large saucepan.  Add onion and leeks, and cook until soft, but not browned.  Add potato, pumpkin and stock.  Bring to a boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.  Blend.

Add cream or milk to soup mixture, cook until warmed, about 5 minutes.  Add spices, salt and pepper.

Grandma Maxine’s Pumpkin Soup

This recipe comes to you from Heather’s grandma Maxine.  She’s a great cook, and very supportive of our farm.  Thanks Grams!

Ingredients:

1/4 cup butter

1 large onion, chopped

2 leeks, chopped (whites only)

1 large potato, diced

1 cup pumpkin, cut into small cubes

3 cups stock (veggie or chicken)

1 1/2 cup light cream, or 2% milk

Pinch of nutmeg and cayenne

Salt and pepper to taste

Preparation:

Melt the butter in a large saucepan.  Add onion and leeks, and cook until soft, but not browned.  Add potato, pumpkin and stock.  Bring to a boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.  Blend.

Add cream or milk to soup mixture, cook until warmed, about 5 minutes.  Add spices, salt and pepper.

Swiss Chard Dolmades with Tomato Sauce

From Canadian Living’s ‘The Vegetarian Collection’ by Alison Kent and the Canadian Living Test Kitchen

Makes 8 servings

Ingredients:

1/3 cup dried Puy or green lentils, rinsed and drained

1 tbsp olive oil

1 onion, finely diced

1 cup basmati rice

2 tbsp dried currants

2 tbsp fresh dill

1/2 tsp dried mint

1/4 tsp each salt and pepper

Pinch cinnamon

Pinch allspice

1/2 cup crumbled feta cheese

2 tbsp toasted pine nuts

1 egg, beaten, 1 bunch Swiss chard

3 cups tomato sauce

Preparation:

In saucepan of boiling salted water, cook lentils until tender, about 20 minutes.  Drain.  In separate saucepan, heat oil over medium-high heat; saute onion until golden, about 5 minutes.  Add rice, currents, dill, mint, salt, pepper, cinnamon and allspice;  cook, stirring often, for 3 minutes.

Add 1 3/4 cups water; bring to boil.  Reduce heat and simmer, covered, until no liquid remains, about 12 minutes.  Turn off heat; let stand, covered, for 10 minutes.  Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough.  In large pot of boiling salted water, blanch leaves for 1 minute.  Drain and spread on clean towel; pat dry.  Reserve 8 of the largest leaves; chop remaining leaves.  Spread chopped leaves in lightly greased 13 x 9-inch glass baking dish.

For each roll, place 1/2 cup rice mixture about 2 inches from stem end of reserved leaf; fold in sides and roll up.  Arrange in baking dish.

Pour tomato sauce over rolls.  Bake, covered, in 400′F oven until steaming and bubbly, 25 to 30 minutes.