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.  

Cream of the Crop Recipe Week 17: Cabbage Soup

 

 

This is a simple, healthy cabbage soup from the Moroccan cuisine.  

Ingredients

1 small or medium cabbage, chopped

2 onions, chopped

2 tbsp olive oil

2 potatoes (optional), peeled and chopped

1-2 lb short ribs

½ tsp turmeric

1 tbsp salt, more as needed

¼ tsp fresh ground black pepper

Fresh cilantro for serving

 

Step 1. Boil the cabbage in water for 5 minutes; drain.  

Step 2. Heat the oil in a heavy pot and saute the cabbage and onions for 5 minutes.

Step 3. Add the potatoes (if using), ribs, turmeric, salt and fresh ground pepper, and 8 cups water. Bring to a boil, reduce the heat and cook for 3 hours. 

Step 4. Taste and add salt if necessary. To serve, pile some chopped cilantro on each plate.    

 

Tip:

What to do with all that lavender, lemon balm, rosemary, and garlic? Make your own infused olive oil! 

Best dinner ever: scrambled egg with scallions, a quick chopped tomato&cucumber salad, and fresh bread or pita dipped in infused olive oil. 

Cream of the Crop Recipe Week 16: Spicy Roasted Tofu, Corn and Chilis

Spicy Roasted Tofu, Corn and Chilis

By:  Kurt Flehinger

A great way to enjoy the last of the season’s fresh corn and and the abundance of chilis in our CSA boxes.  Feel free to add kale or cabbage or small tomatoes to the mix.

1 14-18 oz. package firm tofu

2 Tbsp. Gochujang, sriracha or other spicy chili paste

2 Tbsp. soy sauce

4 cups fresh corn

2 poblano chilis, seeds removed and sliced thin

2 garlic cloves sliced 

1 large onion, halved and cut into thin slices

4-5 tbsp. olive oil

1 lime

1/2 tsp. cumin

Salt and Peppeer

Heat oven to 425 degrees

1. Place tofu on large plate or cutting board on top of a couple of paper towels.  Cover with two more paper towels and a heavy pan or weighted plate to press the water from the tofu.  Leave for 30 minutes.

2. Cut tofu into approximately 1 inch cubes.

3. Mix gochujang, soy sauce and 1 tbsp. olive oil in a medium size bowl.

4. Add tofu cubes and allow to marinate for 10-15 minutes.

5. Mix corn, sliced chilis, onions and garlic in a large bowl.  Drizzle with 2-3 tbsp. olive oil.  Add heaping tsp. salt and generous grindings of pepper and mix thoroughly.

6. Drain tofu and place on a roasting pan lined with parchment paper.

7. Spread vegetables on a large sheet pan lined with parchment paper.

8. Roast tofu and vegetables for 30 minutes, stirring after 15 minutes.

9. Mix roasted tofu and vegetables and squeeze the lime and sprinkle with salt and cumin.

Note:  This dish is equally good made with boneless, skinless chicken marinated in the same way as the tofu.  

Cream of the Crop Recipe Week 15: Pasta with Poblano Peppers and Cherry Tomatoes

 

Pasta with Poblano Peppers and Cherry Tomatoes

A healthy and delicious dinner in 20 minutes!   

Ingredients
2 tbsp olive oil
1-2 poblano peppers, seeded and chopped
3 garlic cloves, sliced
1 pint cherry tomatoes, halved
kosher salt
pasta of your choice
optional toppings: feta cubes, labneh, any cheese from your share, fresh parsley, fresh oregano, olives, za’atar.

Step 1. 
Fill a pasta pot with water, add kosher salt and bring to a boil. Meanwhile, heat the oil in a pan, add the poblano pepper, garlic and a little salt, and cook over low for 10 minutes.

Step 2.
Add the tomatoes and cook over low heat for 10 minutes. Meanwhile, cook the pasta according to the package instructions. 

Step 4.
Scoop tomatoes and peppers over the pasta on each plate. Serve with optional toppings on the side. 

Tip: Double the peppers and garlic, and after step 1 place half of it in a jar in the fridge. You can use this in salads, scrambled eggs, and sauces throughout the week.

 

Cream of the Crop Recipe Week 14: Stuffed Cabbage and Heirloom Tomatoes

 

by Miriam Meir

From my Aleppan grandmother-in-law: malfuf meḥshi and banadura meḥshi. 

Ingredients

For the filling
½ cup short or medium grain white rice (I use paella rice)
1 lb ground beef
1 onion, diced
¼ cup olive oil
½ tbsp ground allspice
½ tbsp kosher salt
¼ tsp ground cinnamon
1 cup pine nuts

For the stuffed cabbage
1 green cabbage
1 tbsp olive oil
2 tbsp tomato paste
1 tbsp tamarind paste or pomegranate concentrate
¼ cup lemon juice
1 tbsp kosher salt

For the stuffed tomatoes
6 heirloom tomatoes
2 tbsp olive oil
¼ cup lemon juice
6 tsp tamarind paste or pomegranate concentrate

Step 1. 
Soak rice in cold water for half an hour. Drain rice and mix with all the other filling ingredients. 

Step 2.
Cut off the cabbage stem and separate the leaves. Place the leaves in a pot with water to cover, and boil for 15 minutes. Drain and rinse in cold water.

Step 3.
Rest one cabbage leaf in your hand and put 1 tbsp filling in the middle of the bottom half of the leaf. Fold in the sides of the leaf over the filling and roll tightly. 

Step 4.
Put 1 tbsp olive oil in a large saucepan and place the cabbage rolls in the pan seam side down. Cover and cook over medium for 15 minutes.

Step 5.
You have 15 minutes to make the tomatoes now. Preheat the oven to 350°. Remove the tops of the tomatoes and scoop out the pulp (don't throw them out, see tips for ideas what to do with them). Fill each tomato with filling (not too tight).

Step 6.
Oil a roaster with 1 tbsp olive oil and place tomatoes inside to fit tightly. Salt, then drizzle the lemon juice and 1 tbsp olive oil over the tomatoes. Scoop 1 tsp tamarind paste/pomegranate concentrate on each tomato. Cover the roasting pan and roast the tomatoes for 45 minutes. Remove the cover in the last 10 minutes.

Step 7.
Back to the cabbage: Mix 1 cup water, the tomato paste, tamarind paste, lemon juice and salt, and pour over the cabbage rolls. Cover tightly and simmer for 30-40 minutes. 

Tip 1: I doubled the filling recipe and used the leftover filling the next day in more tomatoes, poblano peppers, and summer squash: 

Tip 2: Use the tops of the tomatoes for a side salad: chop them up, add chopped lettuce and persian cucumber, lemon juice, olive oil, kosher salt and fresh ground black pepper.

Tip 3: I used the scooped out tomato pulp to make tomato soup. Next time I’ll add it to the cabbage saucepan!

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Cream of the Crop Recipe Week 13: Roasted Tomato Confit

                                        Roasted Tomato Confit

                                  By:  Jami Floyd & Kurt Flehinger

This is a great use for all of the super sweet, ripe tomatoes in our CSA boxes.  This recipe works well with the smaller cherry and grape tomatoes or with the larger heirloom varieties.  Just be sure that the tomatoes are chopped into roughly similar sizes.  The roasted ancho chilis give it a slightly smoky flavor with little heat. And it’s so easy; just pop the chopped tomatoes into the oven and let them roast!  

2 Pounds tomatoes (grape, cherry or large heirloom) cut into roughly equal sizes.

1/2 C. Extra Virgin Olive Oil

6-8 sprigs of fresh thyme

3 Tbsp. tomato paste

2 Cinnamon sticks

2 Fresh ancho chilis

1 Head garlic

2 Tbsp. chopped garlic chives

Salt and Pepper to taste

1 Pound Rigatoni (if using this as a pasta sauce)

1. Preheat oven to 425 degrees.

2. Chop tomatoes into rough similar sizes about 1 inch.

3. Roast the ancho chilis over an open gas burner or under the broiler until the skins are completely blackened.  Place in a sealed paper bag for 5 - 10 minutes.  Remove and rub the skins off of the pepper.  Cut in half and remove the seeds and veins.

4. Cut the top off of the head of garlic so the tops of the bulbs are exposed.

5. Add all of the ingredients (except the pasta and chives) to a 9 x 13 inch roasting pan.  Be sure that the ancho chilis are immersed in the oil and under the tomatoes.  Place the cut head of garlic face down in the oil and tomatoes.  Roast for 30-40 minutes until the tomatoes are softened and begin to caramelize.

6. Remove from oven and allow to cool for a few minutes.  Remove the garlic head and squeeze the softened garlic cloves into the sauce.  Mix the tomatoes until the tomato paste and garlic and evenly distributed.

7. If making pasta, boil well salted water and cook pasta according to package instructions.  Reserve 1/4 pasta water and then drain pasta.  Add reserved pasta water to roasted tomatoes 1 Tbsp. at a time until sauce becomes creamy. Add pasta to roasting pan and mix.  

8. Sprinkle chives over the top.

9. If serving on bread, ladle the sauce into a serving bowl and sprinkle with chives.

Note:  This is delicious by itself with a loaf of good crusty bread or as a pasta topping, along with a light green salad.