Cream of the Crop Week 3: Gajar Ka Halwa (Carrot Halwa)

 

Recipe of the Week:  Gajar Ka Halwa

Gajar Ka Halwa by Nandita Venkatesan A delicious carrot based Indian dessert that is rich and creamy! Ingredients 3 cups grated carrots ( roughly 6-8 carrots) 1 cup whole milk ( You want a 3:1 ratio of carrots to milk) 1/2 cup sugar ( I use brown turbinado sugar) 4-5 cardamom pods ( you can substitute with cardamom powder) 1.5 tablespoons ghee or butter handful of nuts  ( optional) Step 1.  Roast the nuts in 1/2 tablespoon ghee/butter until brown and set aside. Step 2. Grate the carrots using either a box grater or a food processor. If you are using a food processor - take care not to grate too finely or they will become mushy.  Step 3a. - Instant Pot In an instant pot - add the remaining 1 tablespoon ghee/ butter and roast the grated carrots until they are slightly softened. This should take roughly 2-3 minutes. Add 3/4 cup of whole milk and pressure cook on high for 5 minutes with the valve on "Sealing". Once pressure cooked, you can move the valve to "Venting" and wait for the pressure to release. Then set to "Saute" mode, add the remaining milk, and let it boil. Step 3b. - No Instant Pot If you are not using an instant pot - saute the grated carrots in 1 tablespoon ghee and butter until they are softened. After roughly 3 minutes, add 1 cup of whole milk and cook on high until it reduces and the milk evaporates away. This will take longer - but will also have stronger flavor.  Step 4. Add 1/2 cup sugar. I used brown turbinado sugar because I found that it caramelizes better. You can add more sugar if you prefer it sweeter.  Step 5. Crush the cardamom pods and add it to the halwa. Keep cooking until it thickens - this will take 10-15 minutes.  Step 6. Taste test for sweetness and creaminess! Feel free to add more ghee/ sugar if you want a richer flavor. Top with optional roasted nuts.   About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Cream of the Crop Week 2: Kohlrabi Salad

Kohlrabi Salad

by Miriam Meir

We couldn't stop eating this! It was great as a side at dinner, but it's so packed with nutrients that in a pita pocket it could be a meal all by itself. And I know that I'll be snacking on it throughout the day tomorrow every time I open the fridge! 

Ingredients

1 bunch kohlrabi (4-5 bulbs)
3 carrots
1 large shallot (or red onion)
1 bunch dill
2 tablespoons olive oil 
2 tablespoons mayonnaise
juice of 2 lemons
kosher salt 
fresh ground pepper
1 cup walnuts

Step 1. 
Peel the kohlrabi, carrots, and shallot. Remove the hard part from the top of the kohlrabi. 

Step 2.
Chop the kohlrabi, carrots and shallot into fine matchsticks, or shred them in the food processor with the shredding attachment. Combine in a bowl. 

Step 3.
Chop the dill and mix with the vegetables. 

Step 4.
Combine olive oil, mayonnaise, lemon juice and 1 teaspoon salt in a cup. Use a fork to mix well, then pour over the vegetables. Add black pepper, mix and taste. Add salt if necessary.  

Step 4.
Coarsely chop the walnuts and mix into the salad. 



Tip:
You can add the kohlrabi leaves to the salad too, thinly sliced. 

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About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Week 24: Pear and/or Apple Pie

 

Pear (and/or Apple) Pie
by Miriam Meir

This was delicious with the Asian pears from the fruit share, but it would work with apples too, and/or any combination of apples and pears.   

Ingredients
For the crust:
2 cups all-purpose flour
12 tbsp (180 gr) cold butter, cut in small cubes 
1 large egg
3 tbsp ice cold water
1/4 tsp salt
For the pears: 
4-6 peeled pears or apples
3/4 cups sugar
string of lemon peel 
1/2 cup honey
For the filling:
4 large egg yolks
1/2 cup sugar
3/4 cup heavy cream
1/3 cup almond meal (or ground blanched almonds)
1 tsp vanilla extract

Step 1. 
Lightly butter 9-inch pie pan.
Mix flour, salt, egg and butter in food processor for a few seconds. 
Add 3 tbsp ice water and process just until combined. Don't overprocess. 
Roll out dough and place in pan. Cover with plastic wrap and refrigerate. 
Heat the oven to 350F. 

Step 2.
Bring to a boil 3 cups water, 3/4 cup sugar and the lemon peel. Cook for 20 minutes.
Add the pears and cook 30 minutes. Drain and dry the pears. 
Heat the honey in a pan and glaze the pears, turning the around in the honey for 5 minutes. Let cool.

Step 3.
Take the pie pan out of the fridge, remove plastic wrap, prick the bottom all over with a fork. 
Bake for 15 minutes. Let cool. 

Step 4.
Halve the pears lengthwise and remove pits. Then slice each half crosswise, but don't go all the way through, so that the slices remain attached on the bottom. 
Whip the egg yolks with 1/2 cup sugar until the mixture pales. Mix in the heavy cream, almond meal and vanilla extract. 

Step 5.
Place the pears on the pie crust with their narrow side facing the center. Pour the mixture between the pears. Bake for 45 minutes. 

Tip 1: So many pumpkins! Cut and peel one, boil and mash it, and add it to your favorite baked mac&cheese recipe along with any chopped herbs from the share. 

Tip 2: So many cabbages! Shred one and mix with ground lamb or beef, add a generous tablespoon or two of good quality mustard - best hamburgers ever! 

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About Miriam
Miriam is a new member of Cream of the Crop CSA. Mom, lecturer, and part-time grad student. Our family's kitchen is broadly mediterranean and inspired by our heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Recipe Week 22: Healthy Pumpkin Muffins

 

Recipe of the Week: Healthy Pumpkin Muffins

Healthy Pumpkin Muffins by Miriam Meir For a simple, healthy dinner - or breakfast to go!  Ingredients 2 cups pumpkin cut into 1-inch cubes ¼ tsp each cinnamon, fresh ground black pepper, ground nutmeg, and turmeric 1 cup rolled oatmeal 2 cups yoghurt 1 cup spelt flour, whole wheat flour or almond meal 1 tsp baking powder 1½ tsp kosher salt 2 tsp brown sugar 4 oz crumbled feta 1 large egg ¼ cup plus 2 tbsp olive oil Step 1.  Heat oven to 350. Mix pumpkin cubes in a bowl with 2 tbsp olive oil, ¼ tsp each of cinnamon, black pepper, nutmeg and turmeric, and 1 tsp kosher salt. Roast on rimmed baking sheet for 20 minutes. Step 2. Grind the oatmeal if you like. Mix oatmeal with the yoghurt.  Step 3. Lightly grease muffin pan with butter. Step 4. Mix the flour with 1 tsp baking powder, ½ tsp salt, and 2 tsp brown sugar. Step 5. Combine the feta, egg and ¼ cup olive oil with the yoghurt. Mix well, then add to the flour. Mix minimally just until combined. Step 6. Pour the batter into the muffin pan to fill about ¾ of the way. Scoop the pumpkin cubes on top, or mix them with the batter.  Step 7. Bake for 20-25 minutes until golden. Note: You can use 1 tsp of Ras El Hanout or pumpkin pie spice mix instead of the spices in step 1.   Tip: Use the second half of the pumpkin for soup! Soften two onions in olive oil, add some chopped garlic, turmeric root, celery, salt and cumin. Add chunks of pumpkin and carrot, and any leftover herbs from your share. Add water to cover and cook for one hour.                                            About Miriam Miriam is a new member of Cream of the Crop CSA. Mom, lecturer, and part-time grad student. Our family's kitchen is broadly mediterranean and inspired by our heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Week 21: Tomato Rice

  

Recipe of the Week:  Tomato Rice

Tomato Rice by Nandita Venkatesan A warm and tangy rice dish - goes great as a side! This is also a great use of day old rice Ingredients 1 medium onion ( diced) 5-6 small tomatoes 1/2 cup dices carrots + peas ( optional) 2 cups white rice 1 green chili or jalapeno or 1/2 teaspoon red chili powder  4-5 dried curry leaves 1/2 teaspoon mustard seeds 1/2 teaspoon Turmeric powder 1/4 teaspoon fennel seeds. oil, salt, black pepper to taste ( obviously tastes better if you use more :) ) cilantro to garnish Step 1.  Add 1/2 tablespoon of oil to a pot. Slice the green chili or jalapeno in half and let it spurt in the oil.  Add the mustard seeds , fennel seeds, and curry leaves as well. Handy tip: Adding fennel will make it easier to digest onion. Step 2. Add the medium diced onion and let brown. If the onions are browning too fast - add salt to slow the cooking.  Step 3. Once the onions are browned - add the diced carrot and cook for 5 minutes until roasted.  Step 4. Add the finely diced tomatoes. The tomatoes will reduce very thoroughly and you want the mixture to turn into a paste - this will take 20-30 minutes roughly. Half way though, add salt to taste, black pepper, turmeric powder, and any additional red chili powder. You might want to over-season  here because you won't season after you add the rice.  Step 5. Once the tomatoes and onions have browned and look like a nice paste - add the peas and rice. Coat the rice thoroughly until there is no longer any white. Once the mixture is dried, turn off the heat and add chopped cilantro.  Nandita Venkatesan       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Cream of the Crop Recipe Week 20: Stuffed Acorn Squash

 

Stuffed Acorn Squash
by Miriam Meir

Ingredients
2 acorn squash
2 tbsp olive oil
1 medium onion, chopped
6 garlic cloves, sliced
1/4 cup fine burghul wheat 
1 lb ground beef or lamb
1 tbsp allspice
1/2 tbsp ground cumin
1/2 tbsp turmeric
salt and fresh ground pepper
1/3 cup chopped parsley 
1/4 cup roasted pine nuts

Step 1. 
Preheat the oven to 350. Wash the burghul, then soak in hot water for 20 minutes. 

Step 2.
Wash and dry the squash. Poke holes in squash all over with sharp knife or fork. Microwave each squash uncovered for 4 minutes. When cool enough to handle, carefully cut off the top 2 inch or so of each squash to make a "hat". Hollow out the squash to make room for your filling, saving any edible flesh. Chop the flesh up into pieces to add to the filling.  

Step 3.
Heat olive oil in pan and add the onion and a pinch of salt. Cook the onion on medium-low for about 7 minutes until soft and translucent. Add the garlic and cook for two more minutes. Remove from pan into a bowl. Mix the burghul with the onion and garlic. 

Step 4.
Add some olive oil to the pan, and cook the meat for a few minutes until no longer pink. Add allspice, cumin, turmeric, salt and pepper and mix well. Add the meat, the squash pieces from step 2, the pine nuts and the parsley to the bowl with the onion. 

Step 5.
Scoop the filling into the squash, cover with top and roast in the oven for 20 minutes. 

Tips and variations: You can use cooked quinoa or rice or red lentils instead of the burghul. For a vegan dish, you can use mushrooms instead of the meat. For some extra kick you can add one or two chopped hot peppers in step 3. For some extra fall sweetness add a teaspoon of maple or date syrup to the filling.

Cream of the Crop Recipe Week 18: Red Kuri Squash Ravioli

Red Kuri Squash Ravioli

By:  Joelle Flehinger Floyd

This is the perfect sweet/savory combination!

1 Box fresh pasta sheets (or make and roll out your favorite fresh pasta recipe)

1 Red kuri squash

Olive oil

1 C. freshly grated parmesan cheese

3/4 C. whole milk ricotta cheese

Kosher salt

Fresh ground black pepper

1 stick butter (1/2 C.)

3 cloves garlic, minced

1 Tbsp. chopped sage

1 Tbsp. fresh thyme

1. Preheat oven to 375 degrees.

2. Cut red kuri squash in half, scoop out seeds

3. Paint cut squash halves with olive oil and place face down on baking sheet.

4. Roast for 45 minutes or until soft.

5. Let cool and scoop squash from skin.

6. Puree squash in a food processor.

7. Measure out 10 oz. of squash puree.  Combine with parmesan cheese and ricotta and season with salt and pepper.

8. Lay one pasta sheet on a floured wooden board.  Brush lightly with water (this helps the two sheets of pasta stick together).

9. Place one scant tbsp. of the squash filling about every inch along the pasta sheet.

10. Lay second pasta sheet gently over the first.  With your finger, press the pasta sheets together between the dollops of filling, trying to squeeze out all of the air in the pockets around the filling.

11. Using a pasta cutter, pizza cutter or knife, cut the pasta between the pockets to make individual ravioli.  Set aside on floured plates and do not stack.  Refrigerate until ready to cook.

12. Melt butter in large sauté pan and cook on medium low heat until butter begins to brown and smell nutty.  Add garlic, sage and thyme and cook just until garlic begins to soften and you can smell the herbs (about 1-2 minutes).  Turn off heat let sit.

13. Bring large pot of salted water to a gentle boil.  Add ravioli and cook until they begin to float (about 3 minutes).  Remove from water and drain.  Add to pan with brown butter and toss ravioli to coat with brown butter.

14. Serve immediately and top with parmesan cheese.

Note 1:  Don’t throw away the seeds from the squash.  Sprinkle them with olive oil and roast them at 300 degrees until they begin to brown.  Sprinkle with salt, allow to cool and enjoy!

Note 2:  You’ll have extra squash.  It makes a great side dish with chicken or pork.  Store in the fridge until ready to use.  Put it in a microwave safe dish.  Dot it with butter, salt, pepper and a sprinkling of brown sugar.  Microwave on high until hot.