Creamy Mushroom Linguini

This is definitely one of the yummiest recipes I've made in a while and one of the least healthy (but it's just so good)!

2 tablespoons butter

2 tablespoons olive oil (more if mushrooms look dry)

1 pound crimini mushrooms, cut into slices
1/4 pound shiitake mushrooms, cut into slices
2 cloves garlic, minced
1 tablespoon flour
1/4 cup white wine
1 cup cream
2 cups romano style cheese (I used a local romano style cheese called Tye from Hidden Hills Dairy)
1 pound fresh linguini (or 1 box)

Bring a large pot of water to a boil.  In the mean time saute the mushrooms in the butter and olive oil until tender (about 8 minute).  After about 4 minutes add the garlic.  Once mushrooms are tender and garlic is fragrant sprinkle the flour over the mushrooms, then slowly add the white wine. While the white wine is cooking start cooking your fresh pasta (start sooner if using dry pasta). Once white wine has reduced a little (about 4 minutes) add the cream.  Drain pasta then return to pot.  Add sauce to pasta in the pot then add 1 1/2 cups cheese and toss until evenly coated.  Top with the extra cheese when serving.

Mark's BBC Soup (Beer, Bacon and Cheddar)

Makes 6 to 8 servings, good for leftovers!

Ingredients (to make a chunkier soup, add ½ cup to all veggie amounts)

1 cup chopped celery or 2 tablespoons celery flakes

1 cup chopped carrot

1 cup chopped onions

1 teaspoon dried thyme

6 tablespoons all purpose flour

3 cups chicken broth

3 cups milk

2 cups cheddar or sharp cheddar cheese shredded

12 ounce beer – lager or ale works nice

3 – 5 potatoes (according to how much you like potato, peeled (if desired), and diced

½ to 1 pound bacon (½ if less desired, 1 if more), chopped into 1/2 inch pieces

Chopped fresh parsley for garnish if desired

Salt and Pepper to taste

Preparation

            In large saucepot saute bacon, celery, carrots, onions, and thyme until veggies begin to soften and bacon is cooked.  Sprinkle flour over veggies and stir for 2 minutes.  Gradually stir in broth, then milk, then beer.  Add potatoes and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Add ½ cup of cheddar at a time while stirring until cheese is melted and smooth.  Once all of the cheese is added, stir in the bacon.  Salt and pepper to taste (hot sauce optional) and parsley to garnish if desired.

Frittata Recipe

Frittatas are a quick, easy and healthy lunch or dinner.

Frittata 

Servings: 3-4

2 potatoes, peeled and chopped into bite sized squares

1 medium onion, diced

1 tablespoon oil

1 cups of frozen or 2 cups fresh spinach, kale, swiss chard (or any other green veggie)

4-5 eggs, scrambled

In a 10 inch frying pan heat oil and fry potatoes until lightly browned then add onions and saute until translucent.  Next add veggie and saute until wilted or thawed.  Finally add eggs and cover frying pan with a lid.  When the bottom is browed it is done.  If it still appears a little runny on top put it under the broiler for a few minutes.  Put a plate upside down on frying pan and flip over quickly before serving.

Potato Corn Chowder

Potato Corn Chowder

1 tablespoon oil

1 medium onion, diced

1 clove garlic, minced

1 teaspoon crushed red pepper

5 cups chicken broth

4-5 medium potatoes, peeled and cut into 1 inch cubes

2 cups frozen corn

Saute onion in oil until almost translucent then add red pepper flakes and garlic and saute until fragrant.  Add chicken broth and potatoes.   Bring to a boil and cook until the potatoes are tender.  Use a hand masher to mash the potatoes in the broth.  Add corn cook another 3 minutes then serve.  Add salt and pepper to taste.  Garnish with pepper-jack cheese and chives.  (Penzey's spices sells freeze dried chives that are great when chives are out of season).

New Year's Day Hoppin' John

This recipe is said to give you good luck if you eat it on New Year's Day. Adding greens (like collard greens or kale) or serving it with cornbread is supposed to give you wealth in the New Year.  If you eat it as leftovers the next day you get even more good luck.  It's healthy enough that it certainly can't hurt to try it!   There are a lot of variations on this recipe, but here's the one I used:

Hoppin' John

Serves: 6 adults

2 cups dried black eyed peas, soaked in water the night before

1 medium onion, diced

Approx. 1 1/2 cups of leftover ham or 4 strips of bacon cut into pieces

1 bunch collard greens or kale cut into small pieces (optional)

2 cups rice

After the peas have soaked overnight cover with water in a pot, bring to a boil and simmer for 1-1 1/2 hours until tender.  About 15 minutes before the peas are done cook the rice in 4 cups of water.  When peas are done cooking drain them, reserving about a 1/2 cup of liquid.  If using bacon add bacon and onions and cook until bacon is crispy.  If using ham saute onions in about a tablespoon of oil until translucent, then add ham.  Next add collard greens (if using) and cook until wilted.  Add cooked peas and 1/2 cup liquid.  Bring to a boil then serve over rice.  Season with salt and pepper.  I also like to add hot sauce.

Make Your Own Bagels

Bagels

Makes 8 bagles

2 tsp dry teast

1 tablespoon sugar

1.25 cups warm water

1 cup whole wheat flour (or use white)

2.25 cups white flour

1 tsp salt

Oven temp: 425

Bake time: 20 minutes

• Mix 0.5 cup of the warm water and sugar then add yeast to dissolve for about 5 minutes.  In the mean time mix flour and salt in a large bowl.  Add yeast/sugar/water mix to flour.  Add remaining water until the dough is firm and moist, but not too wet. 
• Knead dough on a floured surface, until dough is smooth and elastic, at least 10 minutes.  Lightly oil a bowl then add the ball of dough to the bowl and cover with a towel.  Let rise for 1 hour until doubled in size, then punch down and let it rest for 10 minutes.  
• During this time fill a deep frying pan, or a large saucepot with about 2 inches of water.  Put it on the range to boil.  Preheat the oven to 425. 
• Cut the dough into eight pieces, then form each piece into a ball.  Use your finger to make a hole in the middle of the ball then spin the ball around your finger in order to increase the size of the hole.  The hole should be a third of the size of the bagel's diameter. 
• Place the bagels on a lightly oiled baking sheet and cover with damp cloth for about 10 minutes.  
• Add the bagels to the boiling water for a total of one minute.  Flip the bagles after 30 seconds of boiling.  Put boiled bagels back on the lightly oiled baking sheet.  
• Bake at 425 for 20 minutes, until golden brown.  Cool on a wire rack.

Split Pea Soup

Split Pea Soup

Serves: 4 adults

4 slices bacon

1 large onion, chopped

3 carrots, peeled and chopped

2 garlic cloves, minced

5 cups chicken broth

2 cups split peas

1 bay leaf

1 teaspoon chopped fresh rosemary

Saute bacon in a pot until browned, then add onion and saute until translucent.  Add carrots and garlic and saute for 3 minutes.  Add chicken broth, split peas, bay leaf and rosemary (make sure the peas are covered with broth).  Bring to a boil then turn the heat down and simmer covered until the peas are tender, about one hour.  Add salt and pepper to taste.

Radish Leaf Soup

Don't throw out those radish leaves, make this fantastic soup instead!  From epicurious.com

Radish Leaf Soup

1 tablespoon butter
1 large chopped onion
Leaves from 10-15 radishes, washed
5 medium potatoes (about 1.5 pounds), peeled and chopped into 1 inch pieces
3 cups of water or broth
2/3 cup milk

Melt butter in saucepan then add onions and saute until translucent.   Add radish leaves and saute until wilted.  Add potatoes and water.  Bring to a boil, then turn heat down and simmer until potatoes are tender, about 20 minutes.  Use an immersion blender to puree the soup.  Alternatively a blender can be used.  Season soup with salt and pepper to taste.  Garnish with a splash of cream (optional).

Radish Hors d'oeuvres

I don't often make hors d'oeuvres, but I had about 15 radishes and I didn't know what else to do with them, so I made some snacks for the Steeler's game.

Chive Cream Cheese Stuffed Radishes

10-15 radishes

1 teaspoon chopped chives

3 tablespoons cream cheese

splash of milk

Chop off the ends of the radishes so they can stand up.  Reserve the greens for radish green soup (recipe in next post).  Use a melon baller or a small knife to core the radishes.  Reserve the cores for radish deviled eggs (for recipe see below).  Mix the chives, cream cheese and milk together so you get a frosting-like texture.  Use a pastry bag or a plastic baggie with the corner cut to deliver the cream cheese to the cored radishes.

Radish Deviled Eggs

8 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons diced radish
2 teaspoons diced chives
Salt and pepper to taste

Remove shell from eggs and cut in half.  Remove yolks and put in a bowl and mix with mayonnaise, mustard, radishes, chives, salt and pepper.  Spoon out mixture into hard boiled egg whites.

Ratatouille!

Ratatouille 

A simple (and very yummy) vegetable stew.  I used tomatoes and summer squash that I had frozen earlier this summer.  It was fantastic!  Serves: 4 adults

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 medium eggplants, unpeeled, cut into 1-inch cubes
• 3 garlic cloves, minced
• 2 summer squash or zucchini, cut into 1-inch pieces
• 2 bell peppers (any color), cut into 1-inch pieces
• 4-6 tomatoes (fresh, canned or frozen), coarsely chopped (about 6 cups)
• 1/2 tablespoon thyme
• 1 fresh rosemary sprig
• 1 bay leaf
• 1/3 cup minced fresh basil

Heat oil in heavy large pot over medium heat. Add onions and saute until tender. Add eggplants and garlic and saute 5 minutes. Add summer squash and bell peppers and saute for an additional 5 minutes. Stir in tomatoes, thyme, rosemary and bay leaf. Bring to a boil then reduce heat. Cover and cook until vegetables are tender, stirring occasionally, about 40 minutes. Stir in basil. Season with salt and pepper to taste. 

Chicken of the Woods Pasta

The mushroom man at the Strip District Firehouse farmer's market had "chicken of the woods" wild mushrooms.  I couldn't pass up the opportunity to try a new local food, so I bought a pound.  I sauteed the chicken of the woods mushrooms with cooked butternut squash and crimini mushrooms in olive oil and butter.  I served this mix over homemade pasta with fresh parsley.  The chicken of the woods mushroom tastes a lot like like chicken.  Unfortunately it tasted a little bit like dried out chicken breast, so if I buy it again I'll have to look up how to make it less dry.  If you're looking for a healthy alternative to chicken, don't hesitate the try the "chicken of the woods" mushroom!  

Garlic Lentil Soup

Garlic Lentil Soup

4 cloves of garlic, chopped
4 cups water
1 cup french lentils
1 tablespoon extra virgin olive oil
1/2 tablespoon dried thyme
1 tablespoon fresh parsley (use less if dried)

Add water, garlic, lentils, and oil to a stockpot.  Bring to a boil and simmer until lentils are tender, about 30 minutes.  Use an immersion blender to blend the soup.  Then stir in thyme and parsley.  Add salt and pepper to taste.

Cauliflower and Garbanzo Bean Curry

Cauliflower and Garbanzo Bean Curry

2 tablespoons vegetable oil
2 medium onions, chopped
2 cloves garlic
1 teaspoon mild curry powder
2 teaspoon hot curry powder
1 teaspoon garam masala (optional: otherwise add more curry powder)
1 1/2 cups of dried garbanzo beans (soak in water overnight, the next day cover in water, bring to a boil and simmer for 1 hour) or use 2 cans of garbanzo beans
5-6 cups of cauliflower florets
1 can of coconut milk (for healthier option use light coconut milk or a cup of yogurt)
2 tomatoes, diced
1 jalepeno, seeded and diced (optional)
1/2 cup of fresh chopped parsley or cilantro

Saute onion in oil until tender and translucent.  Add garlic and curry powder and stir for another 2 minutes.  Add beans, cauliflower, coconut milk, tomatoes and jalepenos.  Cook until cauliflower is tender, about 15 minutes.  Stir in parsley and season with salt and pepper to taste.  Serve over basmati rice.

Bean Chili with Squash and Kale

I harvested the heirloom beans I grew this year from Seed Saver's Exchange (Brockton and Good Mother Stallard Beans).  The unique coloring on them was fantastic, and I was very excited to cook with them.  Unfortunately I didn't have too many, so I combined them with red kidney beans and black turtle beans to make chili.  It was one of the best chili recipes I've ever had!  Here it is:

Bean Chili with Squash and Kale

• 2 tablespoons oil
• 1 large or 2 medium onions
• 2 cloves of minced garlics
• 1 butternut squash, peeled, seeded and cubed
• 2 tablespoons of chili powder
• 2 teaspoons of cumin
• 1/2 teaspoon salt
• 2 1/2 cups dried beans (The day before soak 2 1/2 cups of dried beans in water overnight.  The next day cook the beans for about 1 hour, or until tender.)
• 2-3 cups of chicken (or vegetable) broth
• 1 small bunch (5 leaves) kale, cut into small pieces

Heat oil in large pot.   Saute onions until tender and golden, then add garlic and saute for a few more minutes.  Add squash and spices, stir for a few minutes.  Then add beans and broth and bring to a boil, then turn the heat down and simmer until the squash is tender, about 20 minutes.  Then add kale and cook for another 5 minutes.  Ladle into bowls and garnish with cheddar cheese (optional).

Refreshing Fresh Salsa

Here's a great, easy recipe for when you're swimming in tomatoes in the beginning of fall.  It makes a tasty and healthy snack!

Refreshing Fresh Salsa

3-5 tomatoes diced

1/2 purple onion diced

1 tablespoon fresh chopped parsley or cilantro

1 jalepeno pepper seeded and diced

Squirt of lemon or lime juice

Sprinkle of salt

Mix together and serve with tortilla chips.

Apple Cupcakes (from Meg)

Here's a recipe from my friend Meg to help you use your fall apples:

Shelby's Apple Cake Recipe

• 4 cups peeled and diced apples (I like to use 4 1/2 to 5 cups)
• 2 cups sugar
• 1 cup canola oil
• 1 cup chopped nuts (pecans or walnuts)-- nuts are optional... I left them out of the cupcakes this time and they turned out great.
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 cups flour
• 1 teaspoons baking soda
• 3 teaspoons cinnamon (I usually put in a little extra)
• 1 teaspoon salt

Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla and mix well. Mix dry ingredients together separately and add to apple mixture. For apple cake, bake in a greased 13x9 inch pan for 1 hour.  For apple cupcakes, bake in lined cupcake pans for 30-35 minutes.

Easy (and Delicious!) Cream Cheese Frosting Recipe

• 8 oz (one brick) cream cheese-- does not have to be room temperature, you can mix it straight out of the fridge!  I usually used reduced fat.
• 1 stick unsalted butter, room temperature
• 1 tsp vanilla extract
• Approx 2 cups powdered sugar, sifted (you may not need two full cups)

Beat cream cheese, butter and vanilla with an electric hand mixer at low speed until combined.  Add powdered sugar about a quarter cup at a time, mixing well after adding.  you can add as much or as little sugar as you want, until the frosting is at the sweetness and consistency you would like.

That's it!  If you decide to make it as a cake, it doesn't really need frosting (my mom never put frosting with it... Just served it warm with some vanilla ice cream.  Or plain for breakfast, yum!).  I think the cupcakes would be really good topped off with a little cinnamon sugar, but I didn't have any to test it out with.  Enjoy!! :)


--Meg

Baba Ghanoush ("eggplant hummus")

I would describe Baba Ghanoush as "eggplant hummus".  The base of hummus is chick peas, whereas Baba Ghanoush is mostly eggplant, but the spices and extras are about the same in both.  Baba Ghanoush is a great dip for football games and parties, especially because it's pretty healthy, and it's a great way to use your extra eggplants.

Baba Ghanoush

1 large or 2 medium eggplants

2 tablespoons lemon juice

2 tablespoon olive oil

1 tablespoon fresh cilantro or parsley

2 tablespoons tahini (Sesame seed paste- in the ethic or middle eastern section of your grocery store.  Available in bulk at the East End Co-op)

2 garlic cloves

1 teaspoon cumin

1 teaspoon salt

1 teaspoon ground pepper

Remove the stem from the eggplant, stab a few times with a fork, then wrap in foil and cook in oven until mushy (about 1 hour at 400 degrees, alternatively put it in the oven when you're cooking something else, and if it's a lower temperature just cook it longer).  Let the eggplant cool.  Remove the eggplant pulp from the skin and add to a food processor.  Add all the other ingredients to the food processor as well and process until smooth.  Serve with pita bread or pita chips.  For homemade pita use the recipe from my lamb souvlaki post (shown on the right).

Vichyssoise (creamy potato leek soup)

Vichyssoise (apparently pronounced vish-ee-swaze) is one of my favorite soups.  The only difference between Vichyssoise and potato-leek soup is that it has a little bit of cream.  I made an especially good batch last night and I'm going to give credit to the fresh, local ingredients.  I bought the potatoes and leeks at the East Aurora farmers market (outside of Buffalo, NY) while I was visiting the area.  I must admit that that farmers market has a much bigger selection than the ones in Pittsburgh (although they have less "organic"/pesticide free).  Anyway, here's the recipe:

Vichyssoise

6-8 large servings

Total time: 45 minutes

6 medium leeks

3 tablespoons butter

6-8 large potatoes (about 1.5 pounds)

5-6 cups of chicken or vegetable broth (enough to cover potatoes)

1/2 tsp salt

1 tsp white pepper

1 cup of cream (or 1/2 cup cream and 1/2 cup milk)

First remove roots and green part of leeks (some green part is okay, just remove the really thick stuff).  Then remove the outer layer and rinse, as there tends to be some dirt stuck here.  Then chop into thin slices.  Saute chopped leaks in butter for about 15 minutes (until tender but not brown).  In the mean time peel potatoes and chop into thin slices.  Once leeks are tender add potatoes and enough broth to cover them.  Also add the salt and pepper.  Bring to a boil, then turn the heat down and simmer until the potatoes are tender (about 25 minutes).  Then add cream and blend until smooth.  An immersion blender is a great tool for this, but a regular blender works fine too (just be prepared for a mess).  Alternatively the soup can be mashed (I know people who prefer it a little chunky).  Garnish with chives (optional).  Serve hot or chilled.

Five-Spice Beet Soup

We got a lot of beets in our farm share for the past few weeks and I don't think it's cool enough to store them in the basement yet.  Instead I made some Five-Spice Beet Soup (recipe from epicurious.com).  Definitely a healthy soup, but I wouldn't recommend it for a meal.  I served myself a big bowl, and I stopped enjoying it towards the end.  It would be good for an appetizer, but I think I like roasted beets better.

Polish Feast

For dinner last night my friend and I made a Polish feast of kielbasa, homemade sauerkraut and homemade pierogi.  I chopped up the cabbage for the sauerkraut about 4 weeks ago and it had been fermenting in the basement, and it was finally ready to be eaten.  It was my first attempt at sauerkraut, and it came out really well.  Making sauerkraut is fairly easy, I basically just added a bunch of salt to some chopped cabbage and put it in a pot for 4 weeks (tons of recipes available online).  We mixed the sauerkraut with a chopped onion and 6 thinly sliced apples then put the kielbasa on top and let it braise for about 30 minutes.  The kielbasa absorbs the moisture from the sauerkraut, and the sauerkraut acquires some extra flavor from the kielbasa- it was fantastic!  We also made pierogi dough and filling and stuffed about 24 huge pierogis.  Here is the recipe we used:

Pierogi Dough
Servings: 24 huge pierogis

1 cup yogurt
2 3/4 cups flour
1 tbsp melted butter
1 egg
1 tsp salt
1 tbsp vegetable oil

Mix all the ingredients until they form a soft, pliable, but not too sticky dough (add more flour if necessary).  Let rest covered for 10 minutes.  Roll out the dough until thin.  Use a circle cookie cutter or a drinking glass to cut dough into circles.  Fill with filling and fold over.  Press the halves together so it looks like a semi-circle.  Seal the round edge with a fork.  Cook in boiling water for 10 minutes or pan-fry in butter.

Cheese and Potato Pierogi Filling

1 pound potatoes, peeled and cooked until tender
3/4 cup grated cheddar cheese
1 tbsp butter
1/2 cup milk

Mash together until thick but not too dry (add more milk if necessary).