Slow-Cooker Squash Stew

Inspiration:
Food Network Magazine


Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups dried chickpeas, rinsed
• 1 pound butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
• Kosher salt and freshly ground pepper
• Crusty bread and/or lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g


Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.


Liz's Rating: 9/10
Tim's Rating: 8.5/10

Butternut Squash Risotto with Shrimp

Inspiration:
Bon Appetit


Ingredients:

3 ounces pancetta (Italian bacon), chopped

1 pound large uncooked deveined peeled shrimp

1 tablespoon olive oil

1 large onion, chopped (about 1 3/4 cups)

1 garlic clove, chopped

1 cup short-grain rice (such as arborio or carnaroli)

4 cups vegetable broth, heated in microwave

1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)

1 tablespoon chopped fresh sage

1/4 cup whipping cream

Instructions:

1. Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
   
3. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
   
4. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
   
5. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.


Liz's Rating: 8/10

White Beans with Onion Confit

Inspiration:
Food & Wine


Ingredients:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 large onions, thinly sliced
• 10 garlic cloves, thinly sliced
• 1 scant tablespoon chopped rosemary
• 1/4 teaspoon crushed red pepper
• Kosher salt and freshly ground pepper
• Two 15-ounce cans cannellini beans, drained and rinsed
• 2 tablespoons chopped flat-leaf parsley
• 1 cup water
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions:

1. In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

Recipe Notes: The cooked white beans can be refrigerated overnight. Serve with crusty bread.

My Notes: This was really easy, and really good. Use good Parmesan! I think it would be a nice side dish for a winter dinner party as you can assemble it beforehand.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Caramelized Asian Pork Chops with Sizzled Ginger Rice

Inspiration:
Food & Wine

Pork Chop Ingredients:

• 4 garlic cloves, halved
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 8 very thin pork rib chops (about 4 ounces each)
• Salt and freshly ground pepper

Pork Chop Instructions:

1. Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2. Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:

• 1 1/2 cups sushi rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1/4 cup julienned fresh ginger

Rice Instructions:

1. Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2. Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Amazing Race Recipes: Catching Up

I had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.

Here are the recipes I researched up to this point in the race. I hope to make them some day soon!


England:
http://www.houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodandwine.com/recipes/welsh-rabbit-january-2009


Ghana:
http://www.dianaskitchen.com/page/poultry/jollof.htm


Sweden:
http://www.grouprecipes.com/17262/flygande-jakob.html
http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html
http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/
http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/
http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585
http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html

Warm Lentil Salad with Roasted Beets and Goat Cheese

Inspiration:
Bobby Flay and beets from our CSA


Ingredients:

• 1 medium Spanish onion, peeled and quartered
• 1 carrot, quartered
• 1 stalk celery, quartered
• 1 fresh or dried bay leaf
• 4 sprigs fresh thyme
• 4 cups chicken stock
• 1 1/4 cups dried French green lentils
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1/4 pound slab bacon, diced
• 2 cloves garlic, finely chopped
• 1 small carrot, peeled and finely diced
• 2 teaspoons finely chopped fresh thyme leaves
• 1 tablespoon sherry vinegar
• 4 cups frisee or mixed greens
• Sherry Vinaigrette, recipe follows
• 4 slices goat cheese
• French bread, for serving

Instructions:

Begin by roasting the beets.

Lentils:

Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:

• 1/4 cup sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Liz's Rating: 8/10

Cottage Cheese Farm Salad

Inspiration:
I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to Grandpa's Home Cooking.


Ingredients:

• 1 tomato (heirlooms preferred; quarter and slice into chunks)
• 1 cucumber (quarter and slice into chunks)
• 1 bunch of green pencil onions (sliced thin)
• 1 fist full of fresh basil leaves (chopped)
• 24 oz container of large curd, 4% milk fat cottage cheese
• A pretty serving bowl
• Salt
• Pepper

Instructions:

1. Empty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.
   
2. Spoon into a pretty serving bowl and set it on the table.

Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.


Liz's Rating: 8.5/10
Tim's Rating: 8/10