Acorn Squash with Rosemary and Brown Sugar

Posted on December 20, 2013 by Jenny

I wanted to keep this recipe from Abundant Harvest Organics so I am putting it on my blog. We loved how this came together, even though we didn’t follow the recipe in that we peeled the squash (the recipe calls to leave the skin on).

Acorn Squash with Rosemary and Brown Sugar

Ingredients

  • 1 Acorn squash, unpeeled, halved and seeded and cut into 8 wedges
  • 1 TBSP Butter
  • 1/2 cup White wine
  • 1 TBSP Olive oil
  • 3 TBSP Brown sugar
  • 1 TBSP Chopped rosemary
  • 1 TBSP Lemon juice
  • Salt & Pepper to taste

Cooking Directions

  1. Heat oil and butter in a sauté pan.
  2. Arrange squash in pan in a single layer. Cook & flip until a deep golden brown on all sides.
  3. Carefully pour the wine in the pan and sprinkle the brown sugar, rosemary, lemon juice, 1/2 tsp. salt and dash of pepper over the squash. Cover and simmer until the squash is almost tender, 10 minutes.
  4. Flip the squash over and cook until the liquid is thick and the squash tender. Place on platter and drizzle with remaining liquid.

Posted in abundant harvest organics, acorn squash, brown sugar, butter, lemon, olive oil, pepper, rosemary, salt, side dish, wine | Leave a comment

Steak with Fig Tapenade

Posted on August 23, 2013 by Jenny

I found this recipe in Better Homes & Gardens, but for some reason it isn’t listed on their website. Gavin and I tried it and it was tasty, so I am posting it here to keep it for my records.

Steak with Fig Tapenade

Total Time: 30 minutes

Ingredients

  • 2 Tbsp Olive oil
  • 2 Tbsp Malt Vinegar
  • Juice of 1 Lemon
  • 2 tsp Soy sauce
  • Pinch Cayenne pepper
  • 4 Steaks, 1-inch thick
  • 6 Figs, firm
  • 2 Tbsp Shallots, finely chopped
  • 1/2 cup Nicoise olives, pitted and roughly chopped
  • 1/4 cup Basil, torn

Cooking Directions

  1. In a medium bowl whisk together olive oil, malt vinegar, lemon juice, soy sauce, and cayenne pepper. Pour half the mixture into a shallow baking dish.
  2. Season steaks with salt and pepper. Add to the baking dish, turning to coat. Set aside.
  3. Meanwhile for the fig tapenade, add to the vinegar mixture in the medium bowl the figs, shallots, olives and basil. Stir to combine. Set aside.
  4. Heat a pan over medium high heat. Sear steaks for 6-ish minutes per side, or to desired doneness. Serve steaks with fig tapenade.

Posted in basil, dinner, figs, lemon, olive oil, olives, onion, pepper, recipe, salt, shallots, soy sauce, steak, tapenade, vinegar | Leave a comment

Iced Fudge Popsicles

Posted on July 30, 2013 by Jenny

Another delicious recipe from the Splendid Table that I want to keep, so am posting on my blog.

Iced Fudge Popsicles

Ingredients

  • 1 cup Sugar
  • 1 cup Good cocoa
  • 2 cups Milk (or water for less rich pops)
  • 1/2 Vanilla bean (or vanilla paste!!!)
  • Pinch Salt

Cooking Directions

  1. In a 3-quart saucepan over medium heat, dissolve the sugar in 2 cups of water (I used milk). Once dissolved, whisk in the cocoa, vanilla and salt. Bring to a simmer and cook for 3 to 5 minutes until the mixture thickens slightly and is smooth.
  2. Remove from the heat, then remove the vanilla bean (If using vanilla paste, there is no need for this) and cool. Pour the mixture into popsicle molds and freeze.
  3. Variation: Try coating the tips of the lollies with nuts or coconut by packing it in the bottoms of the mold before pouring in the chocolate mixture.

Posted in cocoa, milk, popsicles, salt, splendid table, sugar, vanilla | Tagged | Leave a comment

Cherry Chocolate Chip Ice Cream

Posted on July 30, 2013 by Jenny

The Splendid Table posted a recipe recently for Cherry Garcia Ice Cream.  Considering I am such a fan of Cherry Garcia and I happened to have cherries, I thought I’d make it.  I thought the ice cream was very good, but I’m not sure it really tasted like Cherry Garcia. I liked it enough to keep the recipe and am typing it down here so that I can have it in case they take it off of their website, which I have noticed that they are sometimes inclined to do.

Cherry Chocolate Chip Ice Cream

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 1-1/2 quarts

Ingredients

  • 1/4 cup Shaved plain chocolate
  • 1/4 cup Fresh bing cherries
  • 2 Eggs, large
  • 3/4 cup Sugar
  • 2 cups Heavy or whipping cream
  • 1 cup Milk

Cooking Directions

  1. Place the shaved chocolate flakes (I used chopped chocolate chips, but think it might have been better to get them closer to the shaved consistency) and cherries in the same bowl. Cover and refrigerate.
  2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
  3. Transfer the mixture to an ice cream maker and freeze (for us, it takes about 25 minutes)
  4. After the ice cream stiffens (about 2 minutes before it\'s done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Posted in ben and jerry's, cherries, chocolate chips, egg, heavy cream, ice cream, milk, splendid table, sugar | Leave a comment

Sweet Red Onion Marmalade

Posted on July 30, 2013 by Jenny

I got this recipe from my produce box, Abundant Harvest Organics. Posting it here so that I can keep track of it and make it again — SO DELICIOUS! So far I have put it on my grilled cheese sandwich and put a bit on a cracker with cream cheese.  Although, honestly, I would probably even be content to eat this straight from the jar.

Sweet Red Onion Marmalade

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 1/2 cup

Ingredients

  • 1/2 T Butter
  • 1 Sweet red onion (thinly sliced)
  • 1 Small clove of garlic (minced)
  • 1/4 cup Sugar
  • 1/4 t Salt
  • 1/2 t Pepper
  • 1/4 cup Red wine vinegar
  • 1/4 cup Dry red wine

Cooking Directions

  1. Melt a half tablespoon of butter in a sauce pan.
  2. Add one sweet red onion (thinly sliced), a small clove of garlic (minced), sugar, salt and pepper. Stir to combine. Cook on medium heat for about 20 minutes until the onion has browned.
  3. Add red wine vinegar (I did half red wine vinegar and white wine vinegar because I ran out of red wine vinegar) and dry red wine (I used port because I didn\'t have any red wine handy). Cook for about 10 minutes, until most of the liquid is absorbed by the onions and the mixture is sticky.
  4. Let marmalade cool then use on grilled cheese or roast beef sandwiches, over meat dishes, or with soft cheese and crackers. It should last in the fridge for a couple of weeks.

Posted in abundant harvest organics, butter, garlic, onion, pepper, port, recipe, red, sugar, vinegar, white wine vinegar, wine | Leave a comment

Herb Stuffed Zucchini

Posted on July 3, 2013 by Jenny

I want to save this recipe, which came from my Abundant Harvest Organics newsletter.  I found it to be a delicious way to enjoy a nice zucchini!

Herb-Stuffed Zucchini

Ingredients

  • 2 medium Zucchini
  • (to taste) Salt & Pepper
  • 1/3 cup Breadcrumbs (Panko) or parmesan cheese or a mixture
  • 1 Tomato, chopped (or cherry tomatoes)
  • 1/4 cup Mixed herbs (parsely, basil, thyme), chopped
  • 2 T Walnuts, chopped
  • 1 clove Garlic, minced
  • 2 T Olive oil

Cooking Directions

  1. Split zucchini in half lengthwise and scoop out the seeds. Season with salt.
  2. Combine breadcrumbs, tomato, herbs, walnuts, garlic, and olive oil. Season with salt and pepper.
  3. Spoon the breadcrumb mixture into the zucchini. Drizzle with olive oil.
  4. Bake at 425 for 25-30 minutes.

Posted in abundant harvest organics, basil, breadcrumbs, garlic, herbs, olive oil, parsley, recipe, salt, savory, side dish, tomatoes, zucchini | Leave a comment

Maple Ham Steak with Roasted Potatoes and Green Beans

Posted on July 3, 2013 by Jenny

Gavin’s parents buy a pig and take it to a butcher, and so have tons of (super delicious) pork stored away in their freezer.  They gave us some of their pork that they couldn’t eat which included ham steaks, something I have never cooked before.  I found this recipe online via Seattle Times, but am copying it here in case they take it down because we found the recipe to be very tasty!

Maple Ham Steak with Roasted Potatoes and Green Beans

Yield: 4 servings

Ingredients

  • 6 T Butter, divided
  • 1 package (28-ounce) New potatoes, halved
  • 1/2 t Thyme
  • 1 t Salt, divided
  • 2 cloves Garlic
  • 1/2 t Smoked Paprika
  • 12 ounces Green beans, ends trimmed
  • 2 large Yellow onions, thinly sliced
  • 1 lb. Ham steaks
  • 1/4 cup Maple syrup
  • 1/2 t Hot sauce
  • 1/2 t Soy sauce

Cooking Directions

  1. Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and spritz it with cooking spray.
  2. In a large skillet over medium-high, melt 2 tablespoons of the butter. Add the potatoes, thyme, 1/2 teaspoon of the salt, and the pepper. Toss well and saute for 10 minutes. Transfer the potatoes to the prepared baking sheet, then roast for 15 minutes.
  3. Meanwhile, return the skillet to the burner over high heat. Add another 2 tablespoons of butter. When the butter is melted, add the garlic and paprika. Stir for 30 seconds, then add the green beans. Toss well, saute for 3 minutes, then cover, remove from the heat and set aside.
  4. In a large saute pan over medium-high, melt the remaining 2 tablespoons of butter. Add the onions and saute until tender, about 4 minutes. Add the ham steaks and brown for 3 to 4 minutes per side.
  5. In a small bowl, whisk together the maple syrup, hot sauce and soy sauce. Add this mixture to the pan, moving the steaks around to coat. Simmer for 2 to 3 minutes, or until the liquid is thickened.
  6. Serve the ham steaks, topped with the onions, with sides of roasted potatoes and green beans

Posted in butter, dinner, garlic, ham, maple syrup, onion, paprika, pork, potatoes, recipe, salt, soy sauce | Leave a comment

Bacon-Wrapped Maple Pork Loin

Posted on April 3, 2013 by Jenny

I tore out this recipe from a Gourmet magazine my friend Sandy gave me when she was moving and needed to get rid of some stuff a couple of years ago.  Somehow I held onto it and kept it through a move and decided that I needed to make this soon, or throw out the recipe.  We tried it tonight and liked it!  Worth the effort!

Bacon-Wrapped Maple Pork Loin

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 6-8

Ingredients

  • For Brining Pork
  • 8 cups Water (I needed a bit more to cover the pork)
  • 1/3 cup Kosher salt
  • 2 Tbsp. Crushed black peppercorns
  • 2 sprigs Fresh sage (I used dried)
  • 1 large Garlic clove
  • 1 Bay leaf
  • 1 (4-4.5 lb.) Boneless pork loin roast, trimmed
  • For Roasting Pork
  • 3 Garlic cloves, finely chopped
  • 2 Tbsp. Finely chopped fresh sage (I used dried)
  • 3 Tbsp. Maple syrup (Grade B or amber, I used Grade A)
  • 16 Bacon slices
  • 1 Tbsp. Cider vinegar

Cooking Directions

  1. BRINE PORK
  2. Combine all brining ingredients EXCEPT pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Cool to room temperature, uncovered, about 2 hours.
  3. Add pork to brine, making sure it is completely covered by brine (this is where I added just plain water to the brine to make sure the pork was covered), and marinate, covered and chilled, 8 to 24 hours.
  4. ROAST PORK
  5. Put oven rack in middle position and preheat oven to 350F.
  6. Pat pork dry (discard brine, remove any strings from pork) and transfer to a roasting pan. Stir together garlic, sage, and 1 Tbsp. syrup in a small bowl and rub all over pork.
  7. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
  8. Roast pork until thermometer registers 140F, about 1-1/4 hours. Stir together 1 Tbsp. syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150F, about 10 minutes more.
  9. Remove from oven and let stand in pan 15 minutes.

Posted in bacon, garlic, maple syrup, pepper, pork, sage, salt, vinegar | 2 Comments

Broccoli, Cheese & Potato Soup

Posted on March 17, 2013 by Jenny

I made this recipe a couple of months ago, having gotten it from the newsletter for my CSA, Abundant Harvest Organics. We thought it was a great recipe and I am putting it on my blog to keep it bookmarked for future eating (and so I can now throw away the recipe card)!

Broccoli, Cheese & Potato Soup

Ingredients

  • 2-1/2 cups Broccoli, chopped & steamed until crisp tender
  • 1/3 cup Onion, chopped
  • 1/4 cup Flour
  • 4 cups Potatoes, diced & peeled
  • 3 cups Chicken Broth
  • 2 cups Cheddar Cheese, shredded
  • 2 cups Milk
  • 1/4 tsp. Pepper
  • 1/2 tsp. Salt (or to taste)
  • Dash Paprika (or to taste)

Cooking Directions

  1. In large saucepan, saute onion in butter until tender.
  2. Add flour, pepper, salt, and paprika and stir until smooth.
  3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
  4. Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.
  5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup heated through.
  6. Some crispy croutons may be added as a garnish as well as some chopped parsley or cilantro for a kick.

Posted in abundant harvest organics, broccoli, cheese, potatoes, soup | Leave a comment

Roasted Peach and Plum Frozen Yogurt

Posted on July 19, 2012 by Jenny

Now, the last thing you probably want to do with your delicious summer stone fruit like peaches and plums is roast them.  But trust me — this recipe is SO good, and roasting the fruit really brings out the flavor of the fruit.  It takes a day or two to make frozen yogurt (because you have to drain the yogurt), but it’s worth the wait.

Roasted Peach and Plum Frozen Yogurt

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 day, 40 minutes

Yield: 2 quarts -ish

Ingredients

  • 2 lbs Peaches, pitted & roughly sliced
  • 1 lb Plums, pitted & roughly sliced
  • 1/2 cup Brown sugar
  • 1 cup Water
  • 1 cup Sugar (increase or decrease according to the tartness of the fruit)
  • Juice of 2 small limes
  • 1 TBSP Vodka (optional, helps keep the frozen yogurt soft)
  • 1 cup Plain yogurt

Cooking Directions

  1. Place yogurt in a fine mesh colander/cheesecloth over a bowl. Place in the refrigerator and let drain overnight. Discard liquidy whey (or use whey in place of buttermilk in recipes). Set yogurt aside.
  2. Sprinkle fruit with brown sugar and roast on a rimmed cookie sheet at 180 degree oven for 30 minutes, or until the fruit are soft and releasing their juices.
  3. Cool fruit, then puree in the blender. The recipe says you should get approximately 3 cups of puree. I believe I had more -- I just used 3 cups and kept the rest in the fridge for a second batch.
  4. Make a simple syrup of the water and sugar by placing in a saucepan and heating until sugar is dissolved in the water.
  5. In a bowl, combine yogurt, simple syrup, fruit puree, lime juice and vodka, whisking until well blended.
  6. Freeze as per the instructions on your ice cream maker. WARNING: You may have more frozen yogurt base than your maker can handle -- just refrigerate and save as another batch.

 

Posted in brown sugar, dessert, frozen yogurt, nectarines, peaches, plum, recipe, sugar, vodka, yogurt | Leave a comment