2007 - Week 13
Mexican Cornbread
Makes 1 (8-inch) pan
3 cups self-rising cornmeal mix
1 medium onion, grated
1 cup shredded sharp Cheddar cheese
½ sugar
1 ¼ cups milk
¾ cup cream-style corn
2 jalapeno peppers
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers. Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean. Cut into squares to serve. Cooking with Paula Deen, September/October 2007
Fiery Moroccan Chicken Stew
Reduce or omit the cayenne pepper for a milder stew
Serves 4
2 Tbsp. olive or canola oil
3 skinless, boneless chicken breasts, diced into 2-inch cubes
1 red onion, finely chopped
3 cloves garlic, finely chopped
2 tsp. fresh ginger, finely chopped
½ tsp. ground turmeric
2 tsp. ground cumin
¼ tsp. Cayenne (1/8 tsp. if you prefer only a mild kick)
3 tomatoes, diced
1 13-oz. can chickpeas, drained and rinsed
½ cup raisins or dried currants
1 cup water
½ medium butternut squash, peeled, seeded, and cut into cubes
1 red bell pepper, cut into 1-inch pieces
¼ cup cashews
Heat 1 Tbsp. oil in a large skillet over medium heat. Cook chicken for 5 to 7 minutes, until no longer pink inside. Turn off heat and cover.
Heat remaining 1 Tbsp. oil in a large saucepan over low to medium heat. Add onion and sauté until translucent. Add garlic, ginger, turmeric, cumin, and cayenne. Cook for 30 seconds. Add tomatoes, chickpeas, raisins, water, squash, red pepper, and chicken to saucepan and bring to a boil. Reduce heat and simmer for 40 minutes. When ready to serve, place stew in bowls and top with cashews. Natural Health, October 2007
Eggplant Salad with Peppers, Mint and Caper-Feta Vinaigrette
Makes 4-6 servings
12 cup extra virgin olive oil
3 Tbsp. freshly squeezed lemon juice
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
1 ¾ lbs. eggplant (any kind, or a mixture), trimmed and cut into 1” chunks
3 oz. feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 Tbsp. capers, chopped
1 lb. mixed bell peppers, seeded and cut into 1” pieces
1 cup cherry tomatoes, halved (or try cutting up a firm regular tomato)
¼ cp fresh mint leaves
Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat (It can be warm but not hot enough to melt feta or wilt mint.)
Whisk feta, garlic, and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)
Contributed by a CSA member
Pumpkin Pancakes
Serves 4
1 cup whole wheat flour
¼ cup brown sugar
1 ½ tsp. baking powder
½ tsp. cinnamon
½ tsp. fresh tsp. fresh gingerroot, finely chopped
¼ tsp. sea salt
1 cup low-fat milk or plain soy beverage
1 egg
1/3 cup pumpkin (or try cooked, mashed butternut or delicate squash)
2 Tbsp. canola or sunflower oil (or try grapeseed oil)
¼ cup chopped walnuts
¼ cp unsweetened dried cranberries
Preheat oven to 200 degrees. In large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg & salt. In a small bowl, whisk together milk & egg. Whisk in pumpkin and 1 tbsp. oil. Combine pumpkin mixture and flour mixture. Let stand 5 minutes. Heat remaining 1 Tbsp. oil in a large skillet over medium heat. When hot, add ¼ cup of batter to form pancakes. As the batter cooks, sprinkle a few walnuts and cranberries over it. Flip pancakes and brown other side. Natural Health, Oct. 2007
Winter Squash Casserole
Makes 8 servings
Butternut Squash Pudding
10 cups (1-inch) cubed peeled butternut squash
2 tsp. olive oil
¼ cup fresh orange juice
2 Tbsp. brown sugar
2 Tbsp. brandy
1 Tbsp. butter
½ tsp. ground cinnamon
¼ tsp. salt
¼ cp dried currants
Cooking spray
2 Tbsp. all-purpose flour
2 Tbsp. chilled butter, cut into small pieces
3 Tbsp. chopped pecans
Preheat oven to 400 degrees. Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400 degrees for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes. Transfer squash to a bowl. Add juice, sugar, brandy, 1 Tbsp. butter, cinnamon and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8-inch square baking dish coated with cooking spray. Combine flours fin a small bowl; cut in 2 Tbsp. chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400 degrees for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.
Cooking Light, October 2007
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
Serves 4
2 Tbsp. olive oil
1 shallot, chopped
2 green onions, chopped
½ cup garbanzo beans (chick peas), drained
Salt & Pepper to taste
1 bunch red Swiss Chard, rinsed and chopped
1 tomato, sliced
½ lemon, juiced
Heat olive oil in a large skillet. Stir in shallot and green onions; cool and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook intil wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Season with salt and pepper.
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