Recipes 10/21
Sauteed Carrots
2 lbs carrots
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 Tbls unsalted butter
1 1/2 Tbls chopped fresh dill or flat-leaf parsley
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.(From The Food Network{TFN}: Ina Garten)
Roasted Potatoes, Carrots, Parsnips & Brussels Sprouts
3/4 lb carrots, cut into 1 1/2-inch thick circles
1 1/2 C Brussels Sprouts, halved
1 lb fingerling potatoes, cut into 1 1/2-inch thick slices
3 medium parsnips, cut into 1 1/2-inch thick slices
1 C sweet potatoes, cut into 1 1/2-inch thick slices
1/2 C extra-virgin olive oil
1 Tbls dried oregano
1 Tbls dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/4 C sea salt
2 Tbsl freshly ground black pepper
Preheat oven to 400 degrees F.
In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
(From The Food Network: Giada De Laurentiis)
Smashed Sweet Potatoes
4 lbs sweet potatoes
1/2 C orange juice
1/2 C heavy cream
4 Tbls (1/2 stick) unsalted butter, melted
1/4 C light brown sugar
1 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp kosher salt
1 tsp freshly ground black pepper
Preheat the oven to 375 degrees F.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
Bake the potatoes for 20 to 30 minutes, until heated through. (From TNF: Ina Garten)
Leek Rings
3 qt oil (peanut, vegetable, or canola)
12 oz leeks, cleaned and trimmed of dark green parts
1 1/2 C milk
1 large egg
2 C all-purpose flour
2 tsp kosher salt, plus additional for seasoning
Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F.
Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.
In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired. (From TFN: Alton Brown)
Penne-Wise Pumpkin Pasta
1 lb whole-wheat penne
2 Tbls extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 C chicken stock
2 C pumpkin puree
1/2 C cream
1 tsp hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced
Grated Parmigiano-Reggiano
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste. (From TFN: Rachael Ray)
Sweet Relish Salad
2 rounded Tbls sweet pickle relish
2 Tbls ketchup
2 Tbls red wine vinegar
3 Tbls extra virgin olive oil
1 head iceberg lettuce, core removed and chopped
1 C shredded carrots
4 scallions, chopped
4 radishes, thinly sliced
Salt and pepper
In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning.
(From TFN: Rachael Ray)
Tofu Stir-fry with Fried Rice
3 Tbls sesame oil, divided
1 package firm tofu, cut into 1-inch cubes, marinated, recipe follows
1/2 C quartered white button mushrooms
1 medium carrot, julienned
1 baby bok choi, quartered
1/2 yellow pepper, sliced
3 scallions, sliced
2 Tbls soy sauce
3 tsp oyster sauce
2 eggs, lightly beaten
2 C short-grain rice, recipe follows
Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choi, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.
For tofu marinade:
In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.
For rice:
2 C water
1/2 tsp salt
1 C short-grain white rice
In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.
(From TFN: Danny Boome)