Winter Vegetable Soup

To use up even more of the winter vegetables I have received over the last couple weeks, I decided to try my hand at putting together a winter vegetable soup. My husband ordered me an immersion blender for Christmas and apparently, it is in Troy, but I didn't go this week, so I had to use my regular blender this time.  I can't wait to have that wonderful tool in my kitchen!

"Creamy" Winter Vegetable Soup

• 1 ½ cups diced turnips*
• 3 cups cauliflower florets*
• 3 medium russet potatoes, peeled and diced*
• 1 large sweet onion, cut into thin wedges*
• 2 (32-oz) pkg chicken stock
• 4 cups water
• Fresh ground pepper
• 1 cup farm fresh yogurt* (optional)

Wash, peel and dice turnips and potatoes.  Peel onion and cut into thin wedges.  Place all vegetables with chicken stock in a large Dutch oven.  Bring to a boil; reduce heat and cook until vegetables are all fork-tender. Add 4 cups water (to replace what evaporated off), season with pepper and allow to cool.  Add to a blender and puree until smooth.  Repeat until all vegetables are pureed.  Serve with a tablespoon of yogurt if desired.  Makes 12 1-cup servings.

*CSA Ingredients

Double Duty Chicken and Vegetables

Since this was the last week of the summer CSA and the winter CSA starts this coming week, I knew I had to cook the last chicken that I received.  I was watching reruns of The Chew (as I do not have DVR to record it) and during one of the episodes last week, they mentioned using root vegetables as a base to roast chicken which prevents the chicken from boiling in it's own juices.  I had potatoes, turnips and cauliflower left from the last couple packages, so I decided to give this a try:

Roasted Chicken and Vegetables

• 1 cup tiny red potatoes, washed*
• 1cup fingerling potatoes, washed*
• 2 cups cauliflower florets*
• 3 medium turnips, peeled and diced*
• 1 med tomato*
• 3 Tbsp olive oil
• 3 Tbsp mixed dried herbs
• 1 4-lb chicken*

Preheat oven to 375F. Prepare vegetables and place in a large ziploc bag.  Drizzle with olive oil and add herbs.  Close bag and shake until vegetables are coated.  Pour vegetables into bottom a roasting pan, making a single layer. Place chicken on top of vegetables and season as desired.  Roast in 375F oven for 1 hour.  Stir vegetables and return to oven.  Raise heat to 425F and roast until thermometer inserted into thigh reads 175F; about 15 minutes longer.

When I checked the vegetables, I noticed that the turnips were still quite al dente.  I also needed to use up some squash and cider that I received in previous packages.  So, I decided to take the vegetables and some of the chicken and make a cider stew.

Chicken Cider Stew

• Chicken breast and thigh from above recipe*
• Vegetables from above recipe*
• 1 ½ cup chicken stock
• 1 ½ cup apple cider*
• ¼ cup cider vinegar
• 1 small acorn squash, peeled, seeded and cubed*
• 2 medium apples, peeled , seeded and wedged*

Remove skin from Chicken. Carve chicken breast and thigh meat, then shred into a large Dutch oven. Pour vegetables and drippings into Dutch oven as well.  Add  stock, cider and cider vinegar to pan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  In the meantime, peel and seed the acorn squash.  Cut into 1 inch pieces.  Add pieces to stew, cover and cook for an additional 10 minutes.  While squash is cooking, peel, seed and wedge two tart apples.  At the end of the 10 minutes, add apple wedges, cover and cook another 10 minutes or until apples are becoming soft.  Makes 12 1-cup servings.

*CSA ingredients

Ribs and Beets!

I had thawed what I thought was two packages of thick-cut pork chops this week.  When I went to cook them, I found out that one of the packages was beef short ribs.  While I just seared the pork chops and finished them in the oven, I couldn't resist making my favorite Southwestern Beef Ribs in the crockpot.  To use up beets and beet greens, I made Quinoa with Beets and Greens as a side.  If you need an easy way to roast your beets, just cut the greens about 2 inches above the beets, wash them really well, wrap them in foil, put them in your crockpot and let them cook on LOW for 4-5 hours.  They will be perfectly cooked and peel so easily when they cool!

Southwestern Slow-Cooker Ribs

• 1 lb beef short ribs*
• 1 can Rotel tomatoes with chiles
• 1 cup fresh salsa
• 1/4 cup cider vinegar 

  Place ribs in slow cooker and cook covered on LOW for 4-5 hours.  Mix tomatoes, salsa and vinegar in a small bowl.  Pour over ribs.  Change to HIGH and cook for about 1 hour.  Makes 4 servings.



Quinoa with Beets and Greens

• 2 cups vegetable broth
• 1 cup quinoa
• 2 medium roasted beets*
• 1/2 bunch beet greens, washed and cut to bite-sized pieces* 
• Feta cheese

Bring broth to a boil in a medium saucepan.  Add quinoa, cover, reduce heat to simmer and cook for 10 minutes.  In the meantime,  dice beets to 1/2" dice.  After the 10 minutes, add beets and beet greens to top of quinoa; cover and cook another 5 minutes or until all the liquid is absorbed.  Remove from heat and allow to steam another 5 minutes.  If desired, sprinkle with a 1-2 Tbsp Feta cheese.  Makes 4 servings.

*CSA ingredients

Eggplant and Cauliflower

Today, I decided to finally test out an Indian-spiced recipe. This week in the share, we received a very large head if cauliflower and another late eggplant. I have been set up with Indian spices for quite a while. I just haven't had what I felt was the proper combination of vegetables to make a dish. I don't think I've ever mentioned that I prefer vegetarian Indian food. I ran across what looked like a beautiful recipe for Indian Spiced Eggplant and Cauliflower. Sounded good to me, so here's my version.

Indian-Spiced Eggplant & Cauliflower Stew

Adapted from http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

• • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon mustard seeds
  • 2 tablespoons canola oil
  • 1 large onion, sliced*
  • 2 cloves garlic, minced*
  • 1 teaspoon finely ginger paste
  • 3/4 teaspoon salt
  • 1 1-pound eggplant, cut into 1-inch chunks*
  • 3 cups cauliflower florets*
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup water
  • 1/2 cup nonfat plain yogurt, (optional)

1. Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

*CSA Ingredients

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Late Season Eggplant!

We received a very nice eggplant this week in our shares. I wanted something quick to put together with the eggplant and we did not get tomatoes or summer squashes, so I was having trouble figuring out what to make.  As I was cooking the squash stew earlier, I ran across some fire roasted tomatoes and peppers that were I purchased a couple weeks ago when I picked up my share.  I remembered running across a recipe earlier in the day that had called for eggplant and cherry tomatoes.  As I looked at the jar of roasted tomatoes, I thought why not?  I bet this would make a delicious sauce!

Eggplant with Roasted Tomatoes and Peppers

• 1 large eggplant, diced into 1/2" pieces*
• salt
• 3 Tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic, minced*
• 1 jar fire roasted cherry tomatoes*
• 1/2 cup fire roasted red peppers, diced*
• 3/4 cup water

Dice eggplant, sprinkle with salt and allow to drain in a collander for 30 minutes.  Squeeze excess liquid from eggplant.  Heat oil in a 12-inch heavy skillet, add eggplant, garlic and oregano.  Cook until softened, about 5 minutes.  Add tomatoes, peppers and water, bring to a boil; reduce heat to a simmer and cook, covered, until the eggplant is very soft.  Serve over pasta with shredded mozzarella.

*CSA ingredients

More Squash and Greens

Since it is fall, we are receiving a lot of winter sqash and late greens.  In graduate school, each lab I've worked in has been full of people from other countries.  In our collaborators lab, there is a lab tech from Africa.  Between his meals and the meals of OUR lab tech from Peru, I am constantly trying to figure out exactly what types of spices are used in their food.  I have been intrigued with African cooking since living in Ann Arbor where there are two Etheopian restaurants there.  Today I ran across a recipe for North African Squash Stew and decided to give it a try.  According to the recipe, you could serve this over couscous, although my friends tend to put their stews over rice. 

North African Squash Stew
Adapted from http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/7888/North-African-Squash-Stew

• 2 teaspoons olive oil
• 3 small onions, cut into thin wedges*
• 3 medium garlic cloves, minced*
• 3/4 teaspoon ground ginger
• 3/4 teaspoon turmeric
• 2 (14 1/2-oz.) cans reduced-sodium chicken or vegetable broth
• 1 (2-lb.) butternut squash, seeded, peeled, cut into 3/4-inch cubes (5 cups)*
• 1 (15-oz.) can garbanzo beans, drained, rinsed
• 1 cinnamon stick
• Pinch saffron threads, crushed
• 1 (14.5-oz.) can diced tomatoes, undrained (I used Rotel)
• 1 (12-oz.) bunch Spinach, stems removed and discarded, cut into 1/2-inch slices (6 cups)*
• 1/2 cup raisins (optional)
• 1/4 teaspoon freshly ground pepper

1. In Dutch oven or large pot, heat oil over medium heat until hot. Add onion; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently. Add garlic, ginger and turmeric; cook, stirring constantly, 30 seconds. Add broth, squash, garbanzo beans, cinnamon stick and saffron; bring to a simmer. Reduce heat to low; cover and simmer 8 minutes or until squash is almost tender.

2. Stir in tomatoes, Swiss chard and raisins. Increase heat to medium; cover and cook 10 to 15 minutes or until squash and Swiss chard are tender, stirring occasionally. Discard cinnamon stick. Sprinkle with pepper.

8 (1 1/4-cup) servings

PER SERVING: 195 calories, 3 g total fat (.5 g saturated fat), 8 g protein, 37.5 g carbohydrate, 0 mg cholesterol, 430 mg sodium, 7 g fiber

 

*CSA ingredients