Roasted Root Vegetables

Root vegetables are especially welcome at the table this time of year. Turnips and parsnips are combined with potatoes, onion and thyme in a single pan. Rutabagas or carrots will work equally as well.  Get creative and mix it up to tickle your taste buds.


Servings: 6

Ingredients:
3 scarlet turnips, peeled and quartered
3 potatoes, halved
2 parsnips, peeled and cut down similar in size to the turnip pieces
1 large red onion, cut into 8 wedges, roots and outer layer removed
6 cloves garlic, smashed and peeled
1/4 cup oil
1/2 teaspoon fine sea salt
Leaves from 3 sprigs fresh thyme
1 cup chicken broth or stock
1 to 2 tablespoons unsalted butter

Bran Muffins from http://foodiefarmgirl.blogspot.com/2007/02/back-into-bran-muffins.html . 

I have used this recipe with great success and good scores from our family members each time.  We grade all new recipes on a 1-4 scale with 4 being the best; these always get a 4 or a 4+.  I grind our wheat berries with a Nutrimill on a medium coarse setting, then I sift with a hand sifter and catch a good quantity of bran.  Wheat begins to oxidize as soon as the grain is opened, losing ~90% of it's nutrients in 72 hours (source http://www.breadbeckers.com/ listen to their CD, fresh grain is amazing).

2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran (I don't have this so use all wheat bran)
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt (I like Himalayan)
2 large eggs from Sand Creek Farm
2/3 cup (5oz by weight/156g) milk from Sand Creek Farm
2/3 cup (5-1/2oz/156g) yogurt from Sand Creek Farm
1/3 cup (2-1/4oz/65g) canola oil (I use safflower or grapeseed as Canola can be GMO unless you buy organic)
1/3 cup (3-3/4oz/108g) molasses or cane syrup (can use all honey if you like)
1/3 cup (3-3/4oz/108g) honey from Sand Creek Farm
1 teaspoon (6g) vanilla extract (optional)

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).

Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

Generously fill muffin cups with batter. (I use a stainless steel scoop--these also work great for portioning out cookie dough.) Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry--right now I'm loving Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you are in a hurry.

Braised Oxtail from www.cooks.com

2 oxtails from Sand Creek Farm

1 quart red wine

2 quart beef stock from Sand Creek Farm

1 quart water

2 bay leaves

1 pinch of thyme

1 pinch of rosemary

2 teaspoons cracked pepper (or regular pepper)

whole parsley

2 carrots sliced

1 onion in large pieces

1-2 stalks of celery

1 tablespoon tomato paste

Beure Manie:

1/2 stick of butter & flour (melt butter and stir in flour until mixture is a thick paste)

Directions: Mix all ingredients EXCEPT the tomato paste and the Beure Manie part (that will be at the end to thicken the sauce) and marniate for 12 hours covered in the refrigerator.  Remove tails into a collander to drain, reserve all liquid.  Saute tails in oil, turning to lightly brown.  Put tails in one or two heavy pans depending on the size of your pans (I sauted them in this pan so I did not have to wash extra), add liquid w/veggetable and the 1 tablespoon of tomato paste.  Cook uncovered over low flame for 2-3 hours until tails are tender.  Remove tails.  Thicken liquid with the Beure Manie.  This happened very fast when I did it so stir constantly.  Add salt and pepper to taste and pour over tails and a starch on the plate.  Noodles or rice would be excellent with this dish covered in the sauce.  The sauce was absolutely incredible!

3 medium Squash, thinly sliced, can be a combination of types
2 Tablespoons Unsalted Butter
1 teaspoon Salt
1 dash Paprika
1/4 teaspoon Minced Onion
4 Tablespoons Parmesan Cheese
1/4 cup Milk

Steps:

Preheat oven to 350 degrees (unless using microwave.)
Spray 1 1/2 quart casserole with cooking spray.
Cover bottom with squash.
Dot squash with butter.
Season with salt, paprika and onion.
Cover squash with grated Parmesan cheese.
Pour milk on top.
Bake covered at 350 degrees for 30 minutes or until squash is tender or microwave on High Power for 5-6 minutes; stirring occasionally.

Serves 6

2 lbs. mixed Squash (Yellow Crookneck, Zucchini, Scallop Squash), washed and cut into comparable slices
4 Tablespoons unsalted butter
3 Green Onions, finely sliced
1/4 cup Celery, diced
1 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Water

Steps:

Melt the butter in a large saucepan.
Add onions and celery.
Saute for 3 minutes.
Add squash, salt, pepper and water.
Cover and bring to boil.
Reduce heat and cook until tender, stirring frequently.

Serves 6

Sweet-Spicy Cucumbers over Tomatoes

Ingredients :
2 cups thinly sliced pickling cucumbers
1 cup thinly sliced vidalia onion or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
4 cloves garlic, minced
2 whole dried red chilies
16 slices fresh tomatoes (1/4-inch thick)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions:
1. Arrange half of the cucumber in a 9-inch pie plate; top with half of the onion and repeat procedure with remaining cucumber and onion.
2. Combine vinegar through red chiles in a small pan and bring to a boil, cook 1 minute or until sugar is dissolved, stirring occasionally.
3. Pour hot vinegar mixture over cucumber and onions; cover and let marinate in fridge for 1-4 days, preferably 4 days for the best flavors.
4. Arrange tomato slices on a platter; sprinkle evenly with the salt and pepper.
5. Remove cucumber mixture from marinade with a slotted spoon and arrange over tomato slices.

or

Chayote is quite good just pealed and eaten with some hummus. Reminds me of the taste of Jicama, but not as starchy.

Ingredients:
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Stuffed jalapenos #1

Slice lengthwise

Seed

Fill with cream cheese

Wrap with bacon

Grill or bake

DELICIOUS!

Veggie Frittata:

1 medium size onion, chopped

8 oz of fresh veggie of choice (mushroom, squash, zucchini, pototo - be creative)

6-10 oz of fresh or frozen green leaffy veggie of choice (kale, spinach, chard - be creative)

1 Tbsp of oil (safflower, coconut, grapeseed - high temp oil, not olive)

4 large eggs

6 egg whites

8 oz of your favorite cheese

1/4 cup grated harder sharper cheese (parmesan, edges of fresh farm gouda - be creative)

2 Tbs milk

1/2 tsp pepper

1/4 tsp salt

1/4 tsp ground nutmeg (optional)

Saute harder veggies in hot oil, then add green leafy veggie to wilt.  Whisk together eggs and egg whites with spices.  Pour mix over cooked veggies.  Put in oven on 350 degrees for about 12-15 min; about 30 min if you double the recipe.  I do all of this in one cast iron skillet and it comes out perfect with little clean up.

8 cups fresh broccoli florets
1/2 cup butter
2 shallots, minced
2 garlic cloves, minced
2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup half and half
1 teaspoon salt
1 teaspoon ground black pepper
2 cups cheddar cheese, shredded
2 cups Swiss cheese, shredded
4 eggs, beaten
1/4 cup fresh basil, chopped

Preheat oven to 325 degrees F.

Steam broccoli over 1 inch of boiling water. Cook until barely tender - about 5 minutes. Drain broccoli and set aside.

In a medium saucepan, melt butter over medium heat. Add shallots and garlic saute for 1 minute. Whisk in flour and cook another minute or until bubbly. Gradually add milk and then half and half, stirring constantly. Bring to a boil and let cook for 1 minute. Remove pan from heat and season milk mixture with salt and pepper. Slowly add cheddar and Swiss cheeses, stirring constantly. Whisk eggs into the cheese and milk mixture slowly, making sure to whisk vigorously. Pour milk and cheese mixture over broccoli. Add basil and toss gently until well combined.

Pile broccoli and cheese mixture into a 9x13 inch baking dish. Bake in preheated oven uncovered for 30 minutes. Remove from oven and let cool for 5 minutes before cutting and serving.

1 pound Penne pasta
4 tablespoon olive oil
2 tablespoons butter
4 garlic cloves, minced
1 pound fresh broccoli florets
8 button mushrooms, sliced
1 cup chicken broth
1/4 cup white wine
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 cup fresh basil, chopped
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
Grated Parmesan cheese

Cook pasta in boiling water according to package instructions. When cooked, drain pasta and set aside.

In a large pot, heat oil and butter over medium heat until butter is melted. Add garlic, broccoli and mushrooms and saute for 2 minutes. Add broth, white wine, lemon juice and lemon zest. Cover and simmer over medium low heat until broccoli is just tender. Don't overcook broccoli to the point that it falls apart. Turn off heat, remove cover and add cooked pasta to the broccoli mixture. Sprinkle in basil, oregano and red pepper flakes. Toss gently until pasta is coated. Transfer to a serving dish and sprinkle Parmesan cheese on top before serving.

1/4 pound cook ham, chopped
1 head of fresh broccoli, chopped
1 green onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon ground black pepper
1 garlic clove, minced
1/4 teaspoon ground nutmeg
2 (8 oz) packages organic refrigerated crescent rolls

Preheat oven to 350 degrees F.

In a large bowl, toss together ham, broccoli, onion, parsley, cheddar cheese, Swiss cheese, Dijon mustard, lemon juice, black pepper, garlic and nutmeg.

On a large baking sheet or pizza stone, arrange crescent roll triangles in a circle with the short sides to the middle and the long points sticking out. Allow for a 3 inch diameter circle in the middle. The sides of the crescent rolls closest to the center will overlap. Spoon the ham and broccoli filling over the flat crescent rolls. Fold the long points over the filling and tuck under the base on at the edge of the center circle. The filling will not be completely covered - there will be a small gap between the crescent rolls where the filling will show through.

Bake uncovered in preheated oven for 25-30 minutes, or until pastry is golden brown. Serve immediately.

4 boneless, skinless chicken breasts
1 pound fresh or frozen broccoli florets
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1/4 cup milk
2 cups cheddar cheese, shredded
1 cup dry stuffing mix
1 teaspoon ground black pepper
1 teaspoon paprika
2 cloves garlic, minced
1/2 white onion, diced
1 cup bread crumbs
1 tablespoon butter, melted
2 cups organic corn flakes, smashed

Preheat oven to 350 degrees F.

Poach chicken in water until tender. Let cool and shred into into bite sized pieces. While chicken is cooling, steam broccoli about 8 minutes or until barely tender.

In a large bowl, mix together cream of chicken soup, cream of mushroom soup, milk, 1 cup cheese, dry stuffing mix, black pepper, paprika, garlic and onion. Add chicken and broccoli and toss well to coat. Pile chicken and broccoli mixture into a 9x13 inch baking dish.

In a small bowl, combine melted butter and bread crumbs. Add in corn flakes and stir to combine.

Sprinkle remaining 1 cup of cheese over the top of broccoli and chicken mixture. Sprinkle bread crumb and corn flake mixture over the cheese.

Bake in preheated oven for 25-30 minutes, until cheese is melted and bubbly and the topping is golden brown. Serve immediately.

2 heads fresh broccoli, chopped
1 cup sharp cheddar cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 red onion, diced
1 (8 oz) can sliced water chestnuts, roughly chopped
8 slices of bacon, cooked and crumbled
1/4 cup red wine vinegar
1/8 cup white sugar
1 teaspoon Himalayan salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2/3 cup mayonnaise
1 teaspoon lemon juice

In a large bowl, combine broccoli, cheeses, onion, water chestnuts and bacon crumbles. Toss together.

In a small bowl, whisk together red wine vinegar, sugar, salt, black pepper, garlic powder, paprika, mayonnaise and lemon juice. Pour dressing over the broccoli mixture and toss well to combine. Cover and refrigerate at least 2 hours before serving.