Happy New Year!! It’s been downright frigid thus far. This month’s recipes chase away the chill and help you eat a little healthier in 2010. Most will feature vegetables, fruits and herbs saved from the summer harvest. (Another great reason to start a garden.) Enjoy!
Potato Herb Pizza
(Note: if using freeze-dried herbs use measurements given for fresh.)
- 1 lb. very small potatoes, scrubbed and sliced very thin
- 3 Tbsp. oil
- 2 tsp. chopped fresh rosemary or 1/2 tsp. dried
- 2 tsp. chopped fresh sage or 1/2 tsp. dried
- 2 garlic cloves, chopped
- 1 c. mozzarella cheese
- 1/2 c. Parmesan cheese
- 1 recipe preferred pizza dough
Heat oven to 400 degrees. Heat oil in heavy skillet and add potato slices. Saute until just tender 5 min. Cool slightly. Spread dough onto rimmed baking sheet. Add potato slices and sprinkle with herbs, garlic and cheeses. Add red pepper flakes if desired. Bake until crust is crisp and cheeses are melted. Serve hot.
Chard Risotto
- 4 1/2-5 c. chicken or vegetable broth
- 1 bunch prepared chard (Prepare chard by removing center rib and coarsely chopping.)
- 2 Tbsp. olive oil
- 1/2 c. chopped onion
- 1 1/2 c. arborio rice
- 1/2 c. white wine
- 1/2 c. parmesan cheese
Bring broth to a simmer and cover. Heat oil in heavy pot and saute onion 5 min. Add rice and chard, stir until chard begins to wilt 2-3 min. Add wine, simmering until absorbed. Add broth 2 c. at a time and stir until absorbed. Add last 1/4 -1/2 c. slowly, add just enough so rice isn’t dry. Mix in cheese and add salt pepper to taste. Serve warm.
Black Bean Soup
- 1 1/2 c. dried black beans
- 1 small onion chopped
- 4 slices lean bacon
- 1/2 red bell pepper, chopped (frozen is fine)
- 1/2 green bell pepper, chopped (frozen is fine)
- 3 cloves minced garlic
- 1-2 minced jalapeno peppers (frozen/canned is fine)
- 1 1/2 tsp. dried oregano
- 1 bay leaf
- 2 tsp. cumin
- 2 c. diced tomatoes (canned/frozen is fine)
- 1 1/2 tsp. dried thyme
- 12 c. low-salt chicken broth
- 3/4 tsp. pepper
Prepare beans by washing and picking over. Cook in boiling water for 15 minutes and let sit, covered, 1 hour. Drain and discard liquid. In a heavy pot, saute bacon with onions, peppers, garlic and seasonings until onion is soft. Add broth, tomatoes and beans. Cook 2 1/2 hrs. Puree 1/2 of soup and add back to pot. (May add 1/4 c. brown rice if desired, adjust broth as needed.)
Frittata
- 1 Tbsp. olive oil
- 4 organic eggs
- 1/2 c. sliced mushrooms
- 1/2 c. chopped red sweet pepper (frozen is fine)
- 1 clove garlic, minced
- 1/4 c. shallots chopped
- 1/2 c. broccoli florets (if frozen, thaw and pat dry)
- 1/4 c. sliced black olives
- 1/4 c. feta cheese
- 1/4 tsp each thyme, basil, oregano
Heat oil in a heavy skillet over med-high heat. Add shallot and garlic, saute for 1 minute. Add pepper, broccoli, mushrooms and olives. Saute until peppers are just tender, about 3 minutes. Crack eggs into a large bowl and scramble lightly. Add herbs and feta cheese and combine. Cool vegetables slightly and combine in bowl with egg mixture. Pour back into skillet and cook over med. heat until almost set. Place under broiler for 2 minutes to brown top lightly.
Thanks, Lisa L. for requesting the next recipes!
Roasted Maple Chicken
- 1/2 c. real maple syrup
- 4 boneless, skinless chicken breasts
- 1/4 c. flour
- 2 Tbsp. butter
- 1 tsp. dried savory
- 1/4 tsp. dried sage
- 1/2 tsp. thyme
- 1 medium onion, sliced
- 1/2 c. water
Dredge chicken breasts in flour mixed with salt and pepper. In a dutch oven, melt butter over medium heat. Add chicken and cook until golden on each side, about 3 minutes each side. Remove from heat and pour maple syrup over chicken, turning to coat. Sprinkle with herbs and scatter onion slices over the top. Pour water around the chicken to cover bottom of Dutch oven. Bake uncovered at 350 degrees until chicken is cooked through, basting as needed.
Coconut Basmati Rice
- 1 Tbsp. butter
- 1 medium onion, chopped
- 1/4 tsp. cardamom
- 1 1/4 c. basmati rice
- 1 cinnamon stick (opt.)
- 1 (12 oz.) can coconut milk
- 1 tsp. salt
- 1 tsp. sugar
- 1 c. water
- Coconut flakes for garnish
In a saucepan with tight fitting lid, melt butter over medium heat. Add onions and cardamom cook 6 minutes until onion is translucent. Add basmati rice and stir to coat. Add cinnamon stick (if using), coconut milk, salt, sugar and water. Stir well to combine. Bring to a boil and place lid on pot. Reduce heat to low and simmer for 25 minutes until rice is tender. Remove from heat, let sit 10 minutes. Fluff with fork before serving and sprinkle with coconut flakes.
Asian Greens With Teriyaki Dressing
- 1 1b. chinese cabbage
- 1 lb. Chinese broccoli
- 2 c. long beans, trimmed , cut in thirds (or substitute fresh green beans)
- 1 onion, sliced
- 2 Tbsp. grated fresh ginger
- 1/3 c. brown sugar
- 1 c. teriyaki sauce
- 1/2 tsp. chili pepper
- 1 Tsp. sesame oil
Cut cabbage and broccoli into thirds. Heat 1/4 c. oil in a wok or deep skillet and cook onion 3-5 minutes until crisp. Remove and set on paper towel to drain. Heat 1 Tbsp. oil in wok, add half of the greens and stir-fry until wilted. Remove to warm platter and repeat with the rest of the greens. Drain liquid from the wok. Combine sugar, chili, ginger and teriyaki sauce in wok. Bring to boil and simmer one minute. Add sesame oil. Divide the greens among plates and top with warm dressing. Scatter fried onions on top.
Pasta and Bean Stew
- 3 c. uncooked, whole-wheat pasta
- 2 Tbsp. olive oil
- 2 c. chopped onion
- 2 cloves garlic, minced
- 3 Tbsp. fresh minced basil ( or 1 Tbsp. dried)
- 1 1/2 tsp. salt
- 3 tsp. minced fresh thyme (or 1 tsp. dried)
- 3 tsp. minced sage leaves (or 1 tsp. rubbed sage)
- 2 lbs. fresh spinach, chard or escarole cleaned, stemmed, chopped (frozen fine)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz.) cans cannellini beans, drained
Cook pasta in large pot of salted water; drain and set aside. Heat oil in Dutch oven over medium heat. Add onion and garlic and saute for 5 minutes. Add add thyme, sage and half of salt. Saute another 10 minutes. Add spinach (chard/escarole), basil, remaining salt and tomatoes. Cover and let simmer for about 10 minutes. Add beans and cooked pasta. Remove from heat and garnish with fresh grated parmesan cheese, black pepper and red wine vinegar. To serve later, reheat very gently just until warmed through.
Easy Bulgur Salad
- 1 c. bulgur
- 1 3/4 c. boiling water
- 2 scallions, minced
- 2 Tbsp. fresh dill, minced (or 1 tsp. dried)
- 1/4 c. dried currants
- 1/4 c. toasted pine nuts (opt.)
- 2 Tbsp. fresh squeezed lemon juice
- 1 red, yellow or orange sweet bell pepper, finely chopped
- olive oil
- black pepper
Prepare bulgur ahead of time (such as before work) by placing in a large bowl, pouring water over and covering tightly. Later, fluff bulgur with a fork and toss in the rest of the ingredients. If you desire the salad warm, reheat the bulgur in the microwave for several minutes on medium power first.
Technically a pickle recipe is not a winter recipe. However, with an eye to maple syrup becoming available next month, you may want to tuck some away until cucumber season is here. These are my FAVORITE!
Maple Bread and Butter Pickles (Makes 4 pints)
- 8 c. thin cucumber slices (wash well first)
- 1 sweet red pepper
- 3 large onions, thinly sliced
- 1/4 c. pickling salt
- 1 c. granulated sugar
- 1 c. real maple syrup
- 1/2 tsp. turmeric powder
- 1/4 tsp.celery seed
- 1 Tbsp. mustard seed
- 2 c. cider vinegar
- sterilized canning jars, lids (See canning tutorial link here)
In a large enamel kettle combine the vegetables and sprinkle salt over them. Let stand at room temperature for 3 hours. Drain in a strainer and rinse well with cold water. In a 4 qt. saucepan, combine rest of ingredients. Bring to a boil over medium heat, simmer 5 minutes. Add drained vegetables to hot syrup. Cook just until syrup begins to bubble. Pack into hot sterilized jars, seal. Process quarts and pints for 15 minutes in a boiling water canner.
Maple Coffee Cake
- 2c. organic all purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/2 c. maple sugar
- 1/2 c. softened butter
- 1 large egg
- 1/2 c. organic milk
- 1/2 c. nuts (opt.)
For topping blend together:
- 3 Tbsp. maple sugar
- 3 tbsp. organic flour
- 1/4 c. cold butter
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
For the cake: Sift together flour, salt, baking powder, nutmeg and cinnamon. In a separate bowl thoroughly cream maple sugar and butter. Add egg and mix well. Stir in alternately the flour mixture and the milk. Add nuts if using. Spread dough into a 9 inch square pan. Sprinkle with topping. Bake at 350 degrees for 45 minutes. Serve warm.
Maple Rum Custard Pudding
- 1 c. milk
- 1 c. heavy cream
- 1/3 c. soft maple sugar
- 5 eggs, beaten until pale and light
- 2 Tbsp. golden rum (or 1 tsp. rum extract)
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
Heat milk, cream and sugar in a double boiler. Stir in eggs, rum, butter and salt until well combined. Strain into a buttered 1 1/2 quart baking dish. Sprinkle with nutmeg. Set baking dish into a pan of warm water. bake at 325 degrees for 60 minutes or until custard is set. Serve chilled with whipped cream and sprinkle with maple sugar.
