Underwood Family Farms - CSA Member Blogspot
Shalgam Masala (Spicy Indian Turnips)
I found a new way to prepare turnips! I have started to experiment again with making Indian food at home, which we all love. For the longest time I was trying recreate an entire buffet but that was overwhelming. I find that buying a prepared simmer sauce from Trader Joes or Fresh and Easy and cutting up some chicken or seafood to simmer in that alongside a homemade vegetable dish and some Naan bread makes for a quick and satisfying meal. If you have those in your household that steer away from spicy dishes, you can control the heat on this one by cooking with less dried chili peppers and adding individual heat with some Sriracha sauce.
4 Turnips, peeled and diced
4 Tomatoes, diced or substitute a 14 oz can of diced tomatoes
1 large onion, diced
1/2 cup chopped cilantro
2 T coconut oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp dried red chili pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1 tsp brown sugar
1 tsp cinnamon
Masala
Make a paste from 1 tablespoon of coconut oil and remaining spices.
Heat remaining coconut oil in a large pot and saute the onions until they are soft, add the Masala paste and continue cooking until the spices are fragrant and the onions absorb the spices and turn color. Add tomatoes and turnips and bring to a boil. Cover and simmer until turnips are tender (you may find you need to add some water - between 1/2 - 2/3 cup should do it). Garnish with the chopped cilantro and serve with Naan (flatbread) or over Basmati rice.
4 Turnips, peeled and diced
4 Tomatoes, diced or substitute a 14 oz can of diced tomatoes
1 large onion, diced
1/2 cup chopped cilantro
2 T coconut oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp dried red chili pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1 tsp brown sugar
1 tsp cinnamon
Masala
Make a paste from 1 tablespoon of coconut oil and remaining spices.
Heat remaining coconut oil in a large pot and saute the onions until they are soft, add the Masala paste and continue cooking until the spices are fragrant and the onions absorb the spices and turn color. Add tomatoes and turnips and bring to a boil. Cover and simmer until turnips are tender (you may find you need to add some water - between 1/2 - 2/3 cup should do it). Garnish with the chopped cilantro and serve with Naan (flatbread) or over Basmati rice.
Fava and Fennel, Forget the Chianti!
A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti. – Hannibal Lector
I know, not a very appetizing way to begin a recipe post! But every time I hear “fava beans”, my mind instantly goes to that movie quote from Silence of the Lambs. Don't worry this recipe does not require cannibalism by any means. It does require some patience as fava beans do have a bit of a tough exterior which can make them a little more difficult to get to know on a personal level. But like anything, in the end, it's worth the extra effort and I'm confident that once you break through their "layers", you'll find a treasure inside to add to your family's vegetable repertoire.
1 lb fava beans
1 fennel bulb or Texas sweet onion, thinly sliced
2-3 cloves of garlic, minced
1 1/2 T extra virgin olive oil
1/2 T butter
grated Parmesan or Manchego cheese
Carmelized Fennel or Onion
Heat 1 tablespoon of olive oil over medium heat in a skillet and add fennel or onion and cover. This will cook while you are preparing the fava beans, so you'll need to stir it occasionally and you may need to adjust the heat so that it doesn't get too browned.
Fava Beans - Removed from the outer pod
Fava Beans
Remove the beans from the pods. I like to steam them, but you can also boil them as well in about 2 cups of water with salt. Normally, I don't salt anything, but these need to be cooked in salted water. Cook or steam over boiling salted water for about 1 minute. Drain them and put them into an ice water bath to stop the cooking for approximately 2 minutes, drain again and then slip off the outer shells. (At this point, you can use the fava beans in a multitude of recipes from dips (like hummus), to salads and soups and sautes.)
Favas with the outer shells removed, sauteing in butter, olive oil and garlic.
Over medium heat in a skillet, melt together the 1/2 tablespoon butter and olive oil, then add the garlic and sauté for 1 minute. Add fava beans and sauté for an additional 5-6 minutes. Season with fresh ground pepper and more sea salt (optional) add some grated Parmesan or Manchego cheese, top with carmelized fennel.
If you really want some wine with your Favas - try a nice Chardonnay or Pinot Noir!
If you really want some wine with your Favas - try a nice Chardonnay or Pinot Noir!
Cinco de mayo Chicken Fennel Tacos
I know that when I think of fennel, I wouldn't normally associate it with a Mexican dish. With it's Mediterranean roots, it would probably be more at home in Italian or Middle Eastern cuisine, but I have learned that fennel can be a great complement to many vegetable or meat entrees.
So pull your fennel out of it's comfort zone and try it as a compliment to these grilled chicken tacos!
1 fennel bulb, cleaned and trimmed, sliced in about 1/3" slices
3 boneless, skinless chicken breasts, pounded to about 1/2"
Juice of 1 lemon and 1 orange
2-3 garlic cloves, minced
2-4 T extra virgin olive oil
1/2 cup chopped cilantro
Corn or flour tortillas
Radish Salsa found here
Pound the chicken breasts and marinate with lemon and orange juices, 1 tablespoon of olive oil and the minced garlic in a zip lock bag for 30-60 minutes or overnight. Prepare the Radish Salsa and let sit on the counter while you prepare fennel and chicken.
Heat 1-2 tablespoons of olive oil in a cast iron skillet over medium high heat, either on your stove or on a side burner on the outdoor grill. Add fennel and cook until lightly browned and crisp/tender.
If you are using an outdoor grill, cook chicken for approximately 3 minutes on each side on medium heat or you can transfer the fennel from the cast iron skillet when it's done to a plate and cook the chicken breasts in batches in the skillet by adding 2 tablespoons of oil to each batch (drain chicken from marinade first if using this method).
Transfer the chicken to a large cutting board, let cool. While chicken is cooling, heat up the tortillas. With a large knife, chop chicken into bite sized pieces. To serve, place chicken in a tortilla, add several slices of fennel and top with radish salsa.
Candy Beet Carpaccio Salad
I was researching recipes for beets one day and came across several for Beet Carpaccio. That is what inspired this salad. The term Carpaccio is used for any preparation made with thinly sliced raw meat, fish, vegetables or fruit which are usually seasoned with lemon, or vinegar, olive oil, salt and ground pepper. In this salad, I lightly steamed the beets with the skin on.
1 red leaf lettuce, chopped
4-5 thin slices of red onion
3 kirby cucumbers, thinly sliced
1-2 stalks of celery, thinly sliced
2 candy striped beets, sliced in thin rounds
large handful of strawberries, thinly sliced
2 avocados, diced
4 ounces of goat cheese, crumbled
candied walnuts or pecans (optional)
Dressing:
fresh squeezed lemon and/or lime juice, 1/4 cup
1/2 cup extra virgin olive oil
2 T water
1 T salt-free herbs (Trader Joes/Fresh & Easy)
1 T Agave nectar or honey
1 clove of garlic or 2 tsp minced shallots
Slice the beets using a mandolin slicer between 1/16" and 1/8" and layer in a steamer basket. Steam beets for about 5 minutes, just until tender. I used the slicer for the onions, cucumbers and celery too. Assemble salad ingredients on plates or in salad bowl in the order listed. Remove beets from steamer and cool on a wire rack for a few minutes, just long enough so that they are not hot. Top salad greens with beets, strawberries, avocado, goat cheese and nuts.
Blend dressing in blender or food processor and serve with salad.
Texas Sweets on the Grill
Boy did I get excited when I went to the farm this weekend and saw the crate of green "tentacles" out of the corner of my eye as I drove past the farm stand. This could only mean one thing - the Texas Sweet Onions were making their debut for the season. Over the years I have managed to reside in a few places where sweet onions were a staple of local produce - Walla Walla, Washington and Lahaina, Maui - and the first time I ever had a Kula (Maui) onion I pulled it right from the ground and ate it raw there in the field!This recipe is super easy and can compliment so many things; grilled chicken, steak, sausages, fish or atop a salad or baked potato. You can also try adding some minced garlic or sriracha sauce to the butter mixture. Get creative!
1 bunch of Underwood's Texas Sweet Onions
1/2 stick of melted butter
2 tsp. Worcestershire sauce
2 T brown sugar
sea salt, fresh ground pepper
Trim off the tops of the onions down far enough that you can see the tops of the layers. Cut the tops up and save for sauteing with other vegetables or use them like you would a green onion.
Snip off the roots at the end of the onion, but don't compromise the bottom of the onion - it needs to stay sealed so that the butter won't leak out the bottom.
Remove the outer skin and any layers that look dry. With a sharp paring knife, carefully carve out the center of the onion making a 3/4" - 1" core.
Place each cored onion on a double thick square of tin foil. Fill each core with the melted butter/worcestershire sauce mixture, brush on any remaining butter on the outside and then sprinkle each with 1/2 T brown sugar and salt/pepper to taste and seal it up by twisting the foil at the top.
Place the foil wrapped onions on your grill, either using indirect heat on the upper rack, or over low, direct heat. Grill for an hour, or until tender. You can also roast them in the oven at 375 for an hour, I recommend putting them in a baking pan in case the juices start to leak from the foil.
Strawberry-ness
It’s been a bit of a wait --- but the strawberries are finally here! I have many different ways to savor my berries. I know they are great on their own, no question there. I often make this healthy strawberry “shortcake” for breakfast or dessert – the family loves it too. Strawberry lemonade is another favorite at my house. And there is nothing better than strawberries on pancakes or a homemade Belgian waffle. Berries are so versatile and they are really my all-time favorite fruit.
Berries are fragile and they need to be used very soon after harvest. While it may seem a little bit premature to think preserving strawberries for the season, it’s never too early use some of the same ideas now to maximize your harvest. Here are some of my favorite ways to use and freeze strawberries for no
w or later.
Frozen Whole Strawberries
1. Rinse and gently dry the strawberries. Resist the urge to soak them in water as this can result in a loss of flavor and nutrients.
2. Hull the berries and separate any berries that are spoiled. Set those aside for strawberry sauce or strawberry ice (below).
3. Place berries on a baking sheet, not touching one another, and freeze until solid.
4. Transfer the strawberries to gallon sized re-sealable bags or airtight containers and store in the freezer for up to six months.
Strawberry Ice
A friend of mine was so excited when I broke these out to add to some lemonade! Amaze your friends with this simple trick and then act like you’ve been doing this for years…
Chop up 2 strawberries, then mash up 2-3 more. Put some mashed and some chopped strawberries in each compartment in an ice cube tray. Add water and freeze. Add to a glass of water, lemonade or to a summer cocktail.
Strawberry Sauce
4 cups of strawberries, washed and hulled
1-2 T of sugar, or to taste
1 tsp lemon juice
If the berries are starting to go bad, cut the mushy parts off retaining the good parts of the berries. Combine the strawberries, lemon juice and sugar in a food processor or a blender. Pulse until the berries are chopped up and then process until the sauce is smooth and glossy. Pour into two ½ pint jars or similar containers making sure to leave enough room for expansion in the freezer, roughly ¾ of inch. This will make approximately 2 cups of sauce, you can also store in a pint jar in the refrigerator for 4-5 days.
Strawberry Lemonade Cubes
1 cup of strawberry sauce (above)
3/4 cup of sugar or honey or 2/3 cup agave (or sub your favorite sweetner)
1 cup of lemon juice
Combine everything and taste to make the sweetness is good for you. Freeze in ice cube trays and then transfer to a gallon re-sealable bag. For each glass of lemonade add 1 cup of cold water to 2 frozen strawberry lemonade cubes. Garnish with strawberry ice. If you want to substitute lime juice you can make strawberry limeade cubes which make great strawberry margaritas or daiquiris in the blender.
Berries are fragile and they need to be used very soon after harvest. While it may seem a little bit premature to think preserving strawberries for the season, it’s never too early use some of the same ideas now to maximize your harvest. Here are some of my favorite ways to use and freeze strawberries for no
w or later.Frozen Whole Strawberries
1. Rinse and gently dry the strawberries. Resist the urge to soak them in water as this can result in a loss of flavor and nutrients.
2. Hull the berries and separate any berries that are spoiled. Set those aside for strawberry sauce or strawberry ice (below).
3. Place berries on a baking sheet, not touching one another, and freeze until solid.
4. Transfer the strawberries to gallon sized re-sealable bags or airtight containers and store in the freezer for up to six months.
Strawberry Ice
A friend of mine was so excited when I broke these out to add to some lemonade! Amaze your friends with this simple trick and then act like you’ve been doing this for years…
Chop up 2 strawberries, then mash up 2-3 more. Put some mashed and some chopped strawberries in each compartment in an ice cube tray. Add water and freeze. Add to a glass of water, lemonade or to a summer cocktail.
Strawberry Sauce
4 cups of strawberries, washed and hulled
1-2 T of sugar, or to taste
1 tsp lemon juice
If the berries are starting to go bad, cut the mushy parts off retaining the good parts of the berries. Combine the strawberries, lemon juice and sugar in a food processor or a blender. Pulse until the berries are chopped up and then process until the sauce is smooth and glossy. Pour into two ½ pint jars or similar containers making sure to leave enough room for expansion in the freezer, roughly ¾ of inch. This will make approximately 2 cups of sauce, you can also store in a pint jar in the refrigerator for 4-5 days.
Strawberry Lemonade Cubes
1 cup of strawberry sauce (above)
3/4 cup of sugar or honey or 2/3 cup agave (or sub your favorite sweetner)
1 cup of lemon juice
Combine everything and taste to make the sweetness is good for you. Freeze in ice cube trays and then transfer to a gallon re-sealable bag. For each glass of lemonade add 1 cup of cold water to 2 frozen strawberry lemonade cubes. Garnish with strawberry ice. If you want to substitute lime juice you can make strawberry limeade cubes which make great strawberry margaritas or daiquiris in the blender.
I Recommend The Reuben Cabbage Rolls
Kids love these things. I have also seen recipes that use egg roll wrappers to wrap up similar ingredients and then deep fry, but I'm trying to keep it healthy here... This a pretty quick and easy one dish dinner.
1 head green cabbage
1 lb cooked corned beef, chopped
1 small onion, chopped
1-2 garlic cloves, minced or pressed
1 lb potatoes, peeled, boiled and mashed
2-3 T olive oil
2 T chopped parsley
1 cup cooking liquid reserved from cabbage leaves
1/2 cup shredded Swiss cheese
Remove 8 of the outer leaves of the cabbage for the rolls. Bring enough water to cover the cabbage leaves to a boil in a medium stock pan. Place the cabbage leaves in, one at a time, and boil for about 2 to 3 minutes you do not want them to be completely soft so that they hold up when you are working with them. Remove and place the leaves on paper towels or a wire rack separately so that they can drain.
Chop any remaining cabbage and saute with onion and garlic in a tablespoon of olive oil. Once onions and cabbage are soft, combine with mashed potatoes, chopped corned beef and parsley to create the filling.
Preheat the oven to 350. Grease a 9x12 baking dish with a little olive oil and then apply a small amount of oil to each cabbage leaf. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. For each cabbage leaf, add about 1/2 cup of the corned beef filling. Begin by folding in the sides of the leaf then folding end to end like a burrito. Place seam side down in the pan. Add the reserved cooking liquid and top with shredded Swiss cheese. Cover with foil and bake for 45 minutes.
Serve with mustard or Thousand Island dressing.
1 head green cabbage1 lb cooked corned beef, chopped
1 small onion, chopped
1-2 garlic cloves, minced or pressed
1 lb potatoes, peeled, boiled and mashed
2-3 T olive oil
2 T chopped parsley
1 cup cooking liquid reserved from cabbage leaves
1/2 cup shredded Swiss cheese
Remove 8 of the outer leaves of the cabbage for the rolls. Bring enough water to cover the cabbage leaves to a boil in a medium stock pan. Place the cabbage leaves in, one at a time, and boil for about 2 to 3 minutes you do not want them to be completely soft so that they hold up when you are working with them. Remove and place the leaves on paper towels or a wire rack separately so that they can drain.
Chop any remaining cabbage and saute with onion and garlic in a tablespoon of olive oil. Once onions and cabbage are soft, combine with mashed potatoes, chopped corned beef and parsley to create the filling.
Preheat the oven to 350. Grease a 9x12 baking dish with a little olive oil and then apply a small amount of oil to each cabbage leaf. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. For each cabbage leaf, add about 1/2 cup of the corned beef filling. Begin by folding in the sides of the leaf then folding end to end like a burrito. Place seam side down in the pan. Add the reserved cooking liquid and top with shredded Swiss cheese. Cover with foil and bake for 45 minutes.
Serve with mustard or Thousand Island dressing.
Butternut Squash Ravioli with Spinach Pesto
Well, it's true - nothing lasts forever and we are getting down to the last of the butternut squash for the season. Always a favorite in my home, I promised the oldest son we would make some butternut ravioli before the end of the season. I am a pretty daring cook, but I have never made fresh pasta. I decided to try using the wonton skins which I acquired from Whole Foods Market in Porter Ranch. Instead of the brown butter sauce that commonly is served on top of the ravioli, we went for a healthy pesto sauce made with fresh spinach that is in the box this week as well.
Spinach Pesto
1 bunch of spinach, washed and chopped
2 T fresh lemon juice
1/2 cup of extra virgin olive oil
3 - 4 cloves of garlic crushed
1/2 cup of shredded Parmesan cheese
Freshly ground pepper - to taste
1/4 toasted walnuts (optional)
Put spinach, cheese, nuts (if using), lemon juice and garlic into a food processor and pulse until almost smooth. With the food processor running, slowly drizzle in olive oil until smooth. Season with pepper and set aside. You can pack in a mason jar and store in the refrigerator for about one week if you have left overs or make it a day in advance to save time. Bring to room temperature to serve.
Butternut Ravioli
1 butternut squash, roasted
1 T chopped fresh sage
2 T butter
1/2 cup Parmesan cheese, shredded
36 wonton skins or fresh pasta dough
1 egg, beaten
Roast the squash (remove seeds, cut in half, cut side down) on a large baking sheet covered with parchment or foil. Bake at 400 for 30 minutes or until tender. Scoop out pulp and mash with sage, butter and Parmesan. Put 6 quarts of water on the stovetop to boil. Keeping the wonton skins wrapped in a damp towel, one a time, spoon about 2 T of filling into the center of the wrapper. Moisten the edges with the beaten egg and create a triangle by bringing the opposite corners together. Crimp the edges together to seal. Lay the finished ravioli on a flat surface and cover them with a damp towel as well to keep them from drying out while you complete all 36 (appx) ravioli.
Cook the ravioli in batches for 3 minutes or until thoroughly cooked, remove them with a slotted spoon and serve with spinach pesto or sauce of your choice. This makes 6 servings of 6 ravioli each.
Spinach Pesto
1 bunch of spinach, washed and chopped
2 T fresh lemon juice
1/2 cup of extra virgin olive oil
3 - 4 cloves of garlic crushed
1/2 cup of shredded Parmesan cheese
Freshly ground pepper - to taste
1/4 toasted walnuts (optional)
Put spinach, cheese, nuts (if using), lemon juice and garlic into a food processor and pulse until almost smooth. With the food processor running, slowly drizzle in olive oil until smooth. Season with pepper and set aside. You can pack in a mason jar and store in the refrigerator for about one week if you have left overs or make it a day in advance to save time. Bring to room temperature to serve.
Butternut Ravioli
1 butternut squash, roasted
1 T chopped fresh sage
2 T butter
1/2 cup Parmesan cheese, shredded
36 wonton skins or fresh pasta dough
1 egg, beaten
Roast the squash (remove seeds, cut in half, cut side down) on a large baking sheet covered with parchment or foil. Bake at 400 for 30 minutes or until tender. Scoop out pulp and mash with sage, butter and Parmesan. Put 6 quarts of water on the stovetop to boil. Keeping the wonton skins wrapped in a damp towel, one a time, spoon about 2 T of filling into the center of the wrapper. Moisten the edges with the beaten egg and create a triangle by bringing the opposite corners together. Crimp the edges together to seal. Lay the finished ravioli on a flat surface and cover them with a damp towel as well to keep them from drying out while you complete all 36 (appx) ravioli.
Cook the ravioli in batches for 3 minutes or until thoroughly cooked, remove them with a slotted spoon and serve with spinach pesto or sauce of your choice. This makes 6 servings of 6 ravioli each.
Spicy Asian Noodles with Sugar Snap Peas
Sugar snap peas have an impressive nutritional profile and the kids will probably go wild over this recipe and want you to make it all the time! Huge time saver and minimal cleanup. In my book, a perfect recipe!
1 lb fresh Underwood Family Farms sugar snap peas (remove the stem and strings from the peas)
8 oz. of uncooked linguine
Sauce:
2 T olive oil
1 tsp sesame oil
2 T tamari or soy sauce
1 T smooth peanut butter
1 T rice wine vinegar
1 tsp Sriracha sauce
1 clove of garlic, minced
1 slice of fresh ginger, minced
1/3-1/2 cup of cilantro, chopped
Optional:
Cooked shrimp, chicken slices or tofu cubes.
Whisk together the sauce ingredients (except cilantro) and set aside. If using shrimp, chicken or tofu, add to sauce so it can soak in the flavor.
Bring 2 quarts of water to a boil in a large pan. Add linguine and cook for 6 minutes. Add peas and cook for an additional 1½ minutes. Drain the pea and pasta mixture and stir in the sauce, garnish with chopped cilantro.
1 lb fresh Underwood Family Farms sugar snap peas (remove the stem and strings from the peas)
8 oz. of uncooked linguine
Sauce:2 T olive oil
1 tsp sesame oil
2 T tamari or soy sauce
1 T smooth peanut butter
1 T rice wine vinegar
1 tsp Sriracha sauce
1 clove of garlic, minced
1 slice of fresh ginger, minced
1/3-1/2 cup of cilantro, chopped
Optional:
Cooked shrimp, chicken slices or tofu cubes.
Whisk together the sauce ingredients (except cilantro) and set aside. If using shrimp, chicken or tofu, add to sauce so it can soak in the flavor.
Bring 2 quarts of water to a boil in a large pan. Add linguine and cook for 6 minutes. Add peas and cook for an additional 1½ minutes. Drain the pea and pasta mixture and stir in the sauce, garnish with chopped cilantro.
Candy Striped Beet and Tangerine Salad
This candy-striped heirloom variety of beet - Chioggia (allegedly originated somewhere near the Italian town of the same name), gets my vote for the most striking in it's presentation. Cooked and quartered or sliced, the bulls eyes are a beautiful companion to a nice herbed Chevre goat cheese.
1 bunch of Underwood candy striped beets (sliced thin, 1/8" with a mandolin slicer)
1 T fresh lemon juice
3 or 4 tangerines, peeled and sliced in rounds
1/4 cup of thinly sliced red onion (use the mandolin at 1/16")
3 oz of herbed Chevre goat cheese (Fresh & Easy or Trader Joes has the best in my opinion)
1/2 head of romaine lettuce, chopped fairly small (also good with mizuna or arugula)
2-3 beet green leaves, thinly sliced
Dressing: 2-3 teaspoons of grated tangerine peel, 3 T extra virgin olive oil, 3 T fruit juice (orange or cranberry works well), 1 T red wine vinegar. Whisk together and set aside.
Slice beets with the mandolin or by hand and squeeze a little lemon juice on them while you are getting everything else ready to go. Steam beet slices in a basket or steamer until tender about 5-6 until tender but still firm and set aside to cool. Chop lettuce and beet greens and place in a large shallow bowl. Slice the tangerines and alternate with beet slices on the greens. Top with thinly sliced red onion and the crumbled goat cheese. Drizzle dressing on the top.