I have a bunch of Kale at my house from our CSA, and I figured I'd make some stew with potatoes and beans. I like the way the stew has both sweet and salty flavors. Zeke had a great idea of adding peanuts for some crunchy, which I would definitely do next time.

Moroccan Veggie Stew

Ingredients
1 onion chopped
4 cloved garlic minced
1 sweet potato peeled and cubed
4 potatoes peeled and cubed
1 bunch kale, stems removed cut into 1 inch strips
1 can diced tomato and juice
3 cups veggie broth
1 cup dried lentils
1 can garbonzo beans
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/4 teaspoon curry powder
1 teaspoon kosher salt
2 tsp aleppo pepper (or 1/2-1 tsp cayenne pepper)
2 tbsp honey
1/2 cup raisins or chopped dried apricots
2 tbsp butter

in pot melt butter and sautee onion and garlic
sautee kale for 3 min
add the rest of the ingredients and simmer until lentils soften

Butternut Squash Soup

Butternut Squash Soup
Originally uploaded by kel h

The farmshare has been filled with carrots, squash and potatoes lately. It's cold in New England (although STILL no snow, which seems wierd). My lungs were made of fail today. Put it all together and that spells SOUP

Based on a recipe from All Recipes

Ingredients:
1 2-3 lb butternut squash peeled and cubed
2 potatoes peeled and cubed
1 medium carrot peeled and grated
1 large onion chopped
3 cloves garlic chopped
2 ribs celery diced
2 tbsp butter
1 cup white wine
3 cups veggie or chicken stock
1/2 tsp dried thyme
1/4 tsp grated fresh nutmeg
1/4 cup cognac
salt and pepper to taste

melt the butter in the bottom of a large pot
cook the onions and garlic til softened
add vegetables and cook for 10 minutes
add wine and cook for 2 minutes
add broth and thyme and simmer, covered for 30 min
puree in blender or with imersion blender
add cognac, nutmeg, salt and pepper. Simmer for 10 min

Cognac (and wine) are optional, although I like the depth that the cognac adds to the soup. You could swap out the thyme for curry I suppose, but I think it's a bit much for the butternut's own flavor. Carrots are a bit more robust if you're looking for a curry soup.

Shepherds Pie

Shepherds Pie
Originally uploaded by kel h

So, chicken pot pie and shepherds pie are fairly similar, except swap white wine and chicken broth for red wine and beef broth and use potatoes instead of puff pastry.

I used the rest of the veggies I didn't use monday, and tossed some ground beef left over from the stuffed cabbage I made a while back for the roommate.

This recipe is loosely based on one from Food Network

Also, Cider and Bourbon is the new Gin and Tonic

Ingredients:
2 lbs potatoes washed and cubes
1 clove garlic grated
1/4 cup cream
1/2 cup grated cheddar
1 onion chopped
3 celery stalks finely chopped
3 cloves garlic grated
2 carrots peeled and diced small
2 parsnips peeled and diced small
1/2 small butternut squash peeled and diced small
1/2 celery root peeled and diced small
1/2 fennel bulb core and tips removed diced small
1 pkg crimini mushrooms chopped
1 oz dried porchini mushrooms
1 cup red wine
2 cups beef broth (I used not beef broth from better than boulion)
2/3 cup flour
2 tbsp tomato paste
1 tsp dried sage
1 tsp herbs de provance
2 bay leaves
butter

Directions
Boil potatoes in salted water for 20-30 min til fork tender. Mash with garlic, cheese, cream, salt and pepper and set aside
In a bowl combine 1 cup broth, wine and tomato paste and dried mushrooms. Microwave for 30 sec and let mushrooms sit to reconsitute
melt 2 tbsp butter in a dutch oven
sautee crimini mushrooms a few at a time and set aside. Melt another tbsp of butter and sautee onion, bay leaves and celery for 2 minutes. Add flour and cook for 2 minutes
add diced veggies and cook for 5-10 minutes til beginning to brown
Remove reconstituted musrhooms and set aside with crimini mushrooms.
Add liquid to veggies and simmer or 8 minutes
then add mushrooms and simmer for a few more minutes until sauce thickens
Ladle filling into ramekins and dot top with mashed potatoes. Put in the oven for 15-20 min until potatoes are crispy
(I layered the veggies with ground beef left over from something else for the roommate)

Stuffed Baked Potato Soup

Stuffed Baked Potato Soup
Originally uploaded by kel h

here's what I did to make some soup (based very loosely on Alton Brown's Potato Soup Recipe):

1 package chopped pancetta (to replace 5 pieces bacon)
2 leeks halved and chopped
3 cloves garlic shredded
1 bunch broccoli chopped (stem peeled)
3 tbsp butter
6 cups veggie stock
1/4 cup flour
4-6 baked potatoes (based on size)
1 1/2 cup half and half
2 tbsp white wine vinegar (original from Alton Brown suggests sherry vinegar if you have it)
1/2 cup shredded cheddar

brown the pancetta/bacon
then add the butter, shallots and garlic
cook until translucent
add flour and cook for a few minutes
then add chicken stock

run baked potatoes through a ricer (or squish them through a strainer if you're me)
add potatoes, cream and vinegar to the pot
great the cheese
whisk everything together
season to taste and simmer

Kale and Chickpea Stew

Kale and Chickpea Stew
Originally uploaded by kel h

this is based on a recipe for Lentil and Kale Stew from Jiko....The Cooking Place in my Delicious Disney cookbook. I made this with the Kale from my CSA farmshare, and grape tomatoes and mirepoix I have from Trader Joes. I always seem to have red potatoes around.

Ingredients:
2 cups chickpeas (I used dried this time. the original recipe calls for lentils)
1 tsp salt
1/2 cup olive oil
1 bay leaf
1 cup chopped onion
2 stalks celery chopped
2 carrots peeled and chopped
(In my case I had a container of prepared mirepoix from trader joes I used instead)
2 garlic cloves grated1 bunch kale washed and thinly sliced
1/2 pint grape tomatoes halved
3 red potatoes cubed
32 oz chicken stock (in this case fake chicken stock made from "Better Than Boullion", which I love)
1 cup fresh chopped parsley
1 tsp ground black pepper
Olive Oil and Grated Parmesan for garnish

Directions

Heat olive oil with bay leaf, carrots, celery, onion and garlic. Add Kale and simmer for 5 min
Add tomatoes and potatoes
Add cooked chickpeas, stock, and 1 tsp salt. Bring to a boil, then simmer for 15 min
Add parsley and pepper. Season to taste.
Top with cheese and olive oil if desired

It's hearty and tasty. The restaurant this recipe is taken from does african cooking as part of the Animal Kingdom Lodge. Probably the best vegetarian food in all of Disney World.

This is a picture of my dad, sister and brother in law at Animal Kingdom for my sisters birthday.

The cookbook claims it tastes better the next day. We shall see :P

What's in the Box

Whats in the Box
Originally uploaded by kel h

I love Wednesdays. Not only is it the second to last day in the work week for me (I work Sun-Thurs), but it is also the day that my farm share from Enterprise Farms comes. I always look forward to coming home and opening my box to see what awaits.

Here is today's bounty:

loose beets
Callaloo Greens
Japanese eggplants
cucumber
tomatoes
mixed salad greens
a green pepper
basil
and the worlds cutest watermelon

The one challenge of having a farm share all to myself is cooking all of the food, especially since I have some intestinal issues and occasionally have to go on a low fiber diet. Today while putting my produce back in the fridge, I noticed that I had more green peppers and eggplant than I knew what to do with. Not being in the mood to do anything complicated, I did the following:

cube up the eggplant and two red potatoes (I've become a HUGE fan of the red potato for roasting and boiling because they are waxier and hold their shape better),
cut one tomato and two small onions into wedges
roughly chopped one green pepper.
toss with olive oil, salt and pepper and four large smashed garlic cloves.
Roast for twenty minutes at 400 degrees, then flip and roast another 10-20.
I love eggplant prepared this way. When you bite into it, it's salty on the outside and sweet and silky on the inside

I had about half with two slices of sourdough bread and some shredded italian cheese blend

This is my second post in the blogathon supporting the MA Farmers Market Association. MA farmers markets provide access to fresh and local produce to people around the state, especially in urban areas where it is difficult to find these things. They've even been at the forefront of programs encouraging people to eat more produce, including accepting SNAP bennefits (AKA food stamps) at many markets and making those dollars go further by giving $2 credit for every $1 spent with SNAP, as well as the Produce Prescriptions, where local doctors give families a prescription for fruits and veggies that can be redeemed for produce at a farmers market.

Childhood poverty is an issue that is really important to me in part due to my working with underprivileged kids in the state with mental and behavioral health issues. These programs are addressing the real problems of nutrition and obesity among kids living in poor urban areas, and I'd love to see them get the support they deserve.

Local Food Blogathon Post 1: Tortillas

I'm participating in a blogathon to benefit the MA farmers market association. MA has a great selection of farmers market, and has been working on making healthy food accessible across the state, especially in urban areas where it is difficult to find fresh healthy food. It's a worthwhile cause.

So, I am going to be focusing on locally grown food, which is pretty easy since most of my recipes are made from food from my Enterprise Farms CSA box.

I love participating in a CSA. For starters, It is a way for me to support local farms and farm workers. Studies show that for every $100 you spend at a local retailer, $68 stays in your local community, compared to $43 when you spend at a chain. I also love the variety I get. It keeps me from getting into a rut. Also, my farmshare is delivered by a local bike delivery company (metro pedal power), so it is green, and supporting even MORE local business. Also, eating local means your food is fresher, seasonal (which means tastier and more nutrient rich) and takes fewer greenhouse gasses for transportation.

One of the challenges with using a CSA is finding ways to use the food. Especially if you are a single woman like me. Fortunately I like to cook. But sometimes you wind up with a little bit of this and a little bit of that, and you aren't quite sure what to make of it.

This is what you make of it: Tortillas

Spanish Tortillas are essentially big a omelet that you don't fold. Traditionally its egg and potato, but you can throw a whole bunch more in there. My problem is that i get a bit over ambitious and my tortillas become "overstuffed" and don't hold together really well. Not that its a terrible thing, it just means that it's a meal that eats with a fork. The great thing about tortillas is that they freeze well, and you can serve them at room temperature, which make them perfect for lunch.

Here is what I did for mine

'

1 onion diced

2 cloves garlic minced

2 small red potatoes small dice

1 tomato, cored, seeded and diced

2 small tomatillos diced (tomatillos are those green things that look like tomatoes in husks. they have a slightly sour taste and are pretty firm)

7 eggs mixed

1/4 cup milk

salt and pepper to taste

1/2 grated cheese optional

1 tsp cumin optional

2 tbsp butter

2 tbsp oil plus extra

cook the onions and garlic in the butter and oil 2 min in large nonstick pan

add potatoes and cook another 8

add tomatoes and tomatillos and cook another 2

in another bowl mix eggs and milk

pour eggs and milk over veggies

stir and scrape for five minutes

lower heat to med-low and cook another 5-7, pressing down, and loosening edges with a spatula

if your pan is oven safe you can chuck it in the oven and bake it off

otherwise flip it (put a plate over your pan, and then turn the whole thing upside down. Then slide uncooked side down back into the pan)

cook another 5 min or so

let sit for 5-10 min then slice into wedges

om nom nom

Making new friends: Tomatillo Corn Chowder

Corn Chowder
Originally uploaded by kel h

I made this for lunch. I got Tomatillos in my farm share, which I've never used before. Most of the recipes I found for them were salsas, but I thought this would be more fun. I still have some left, so I will probably make salsa this weekend

Ingredients:
1 onion diced
2-4 cloves garlic minced
1 jalapeno pepper minced (seeds and membrane removed)
2 tomatillos diced
2 red potatoes 1 inch diced
1/4 cup flour
1 can hominy
1 ear corn (cut off the kernels, keep the ear)
4 cups veggie stock (I used better than boulion no chicken stock)
1 cup cream
1/4 tsp cyanne (more or less to taste)
1/4 tsp cumin
1/4 tsp dried cilantro
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste

heat up the oil and butter
sauté the onion and garlic for abt 2 minutes til soft
add jalapeno and tomatillo
cook for another two or three minutes
add potatoes and cook for five minutes
add flour and some salt and pepper and cook for a minute or two
add liquids, spices, and corn and corn cob (you keep the corn cob in to simmer and add more flavor)
bring to a boil then simmer for about 5-10 min til potatoes are at the consistency you like

The tomatillos add a nice tang, and the hominy has an interesting texture

Potato and Zucchini Pancake

Potato and Zucchini Pancake
Originally uploaded by kel h

Ingredients
Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan,
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling

grate zucchini and potato and pile into a tea towel or several layers of paper towel and squeeze out excess liquid.

Combine ingredients

Gently pack into patties, and fry on a nonstick skillet with oil.

Potato, summer squash, and zucchini gratin

Potato, summer squash, and zucchini gratin
Originally uploaded by kel h

2 potatoes thinly sliced
2 summer squash thinly sliced
1 zucchini thinly sliced
1 1/2 cup milk or cream
1/2 tsp dried thyme
1 tbsp flour
2 gloves garlic chopped
salt
pepper
10 fresh oregano leaves
panko breadcrumbs
shredded cheese (i used italian blend)

Butter a baking dish
spread out a third of the sliced veggies, season and then sprinkle with cheese
repeat twice
in saucepan heat up milk, add thyme and garlic and heat for five minutes or so to infuse flavors. whisk in flour
pour over veggies
top with breadcrumbs and oregano
drizzle olive oil
bake at 375 for 35 min or so

Greek Caponata

Greek Caponata
Originally uploaded by kel h

I have a bunch of squash and potatoes from my CSA, so I made this: Taken from Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/greek-caponata-recipe/index.html

Ingredients
1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds (I used one Magda squash that came in my CSA box, quartered and sliced into 1 inch slices)
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (I used a pint of grape tomatoes halved)
1 japanese eggplant cut into 1 inch rounds (I used a regular one quartered and cut into 1 inch slices)
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish
Directions
Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve alone as a side, or over toasted sourdough bread for a main dish.

Green Bean, Potato, and Tuna Salad

Green Bean, Potato, and Tuna Salad
Originally uploaded by kel h

I donated blood today, and wanted to make myself something with a good amount of protien. I had yukon gold potatoes instead of red (which i think would have held their shape better) and i didn't have tomatoes, but this was a mighty tasty lunch!

Ingredients
1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained
Directions
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.

Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Curried pumpkin black bean soup

Curried pumpkin black bean soup
Originally uploaded by kel h

Curried Pumpkin and Black Bean Soup(ish)

(so, when I cook and not bake, I am not the best at measuring. this is my best guess as to what is in this)

Definately in the soup
-1 can pumpkin puree
-1 can black beans (not drained)
-4 cloves garlic minced
-1 bay leaf
-1 individual container greek yogurt (I have a bunch left over from trader joes, so it is going in everything until we use it up)
-1 large white potatoe cubed (this would also be good with a sweet potato but I was too tired to cut one up)

Other stuff that i am mostly guessing at the measurements for
1/2 cup vermouth
2 cups veggie broth
1 tablespoon curry powder
1 onion chopped
1 tablespoon olive oil
1/2 tsp nutmeg
1 tsp dried thyme
1 or 2 cups egg noodles

Here is what I did

Heat the oil in the pot and cook up the onions, garlic and bay leaf until they brown (maybe toss in a pinch of salt)
then add the pumpkin, vermouth, broth and potatoes
bring to a simmer
Then add the yogurt and spices and stir well to incorporate
Then add the black beans and noodles and cook until the noodles and potatoes are soft

YUM!

Thanksgiving Menu

Here is what I made for our Thanksgiving meal that we had at 1pm. Keep in mind there were only four of us. I just really like cooking. The menu was:
Turkey and Gravy
Homemade sage stuffing
Apple, Onion, Butternut Squash, and Sweet Potato Gratin
Roasted Veggies (brussel sprouts, sweet potatoes, purple potatoes, and butternut squash)
Stuffed Delecata Squash
Whipped potatoes with celery root, garlic and buttermilk
Homemade cranberry sauce
(not pictured: Apple and Pumpkin Pie)

I don't really feel like going in depth about all of it (gotta rest up for black friday and all), but there are a couple of things I am really pleased with



Roasted Veggies



This is superduper easy and tasty.
Preheat the oven to 400
Cut brussel sprouts in half and then notch the core with a knife
Cube some other root veggies. I like purple potatoes for color, and butternut squash and sweet potatoes
Toss with olive oil, sea salt and cracked pepper and spread out in a layer on a baking sheet
cook 10 min, stir, and then cook another 10
add some more salt and peper to taste and there ya go! If I'm feelin super fancy I will add some chopped garlic in the last 5-10 min

Chickpea and Craisin stuffed Delecata Squash



(taken from Gothamist)
Chickpea-Stuffed Delicata Squash
for the chickpeas
1/2 can chickpeas
4 C water (or, better yet, mushroom broth)
1/2 C dried cranberries
1/2 C tawny port
2 smallish delicata squash
Salt, sugar & olive oil to taste

Preheat your oven to 475 F.

Mix the dried cranberries and port together in a bowl. Microwave 30 seconds, then set aside for 30 minutes.

Slice the squash in half lengthwise. Remove and discard the seeds. Lightly slather the squash with olive oil and salt. Fill a small pan 1/4 inch with broth and place sqash in pan skin up. Bake them for 15 minutes, or until tender.

Add a pinch of salt to the port/cranberries, then transfer them to a small pot and simmer until the port reduces to a syrup.

Drain the chickpeas, then fry in safflower oil on medium-high heat for 7-8 minutes, stirring occasionally, until golden. Drain on paper towels.

When the chickpeas are ready, toss them with the cranberries and port syrup.

Place a squash ring in the center of each plate. Fill each squash ring with the fried chickpea mixture.


The only other thing I have to add about this thanksgiving is that adding one peeled and cubed celery root to the potatoes really added something interesting to the flavor, and I highly recommend it.