Recipes Inspired by the Box! Fri/Sat Dec 19-20, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Cabbage Rolls with Bulgur Wheat and Sausage

Something for the Sweet Tooth – Sweet Potato Pie

Vegan  Heart Healthy Chard Wraps

Snack Attack – Popcorn on the Cob

Simple Suppers – Shepherd’s Pie

Savory Sides – Broccoli Wild Rice Casserole


Spotlight on the Herb

Cabbage Rolls with Bulgur Wheat and Sausage

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce (see post for link to recipe)

Directions:

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Something for the Sweet Tooth 

Sweet Potato Pie

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • 1 pound of sweet potatoes
  • ½ c milk
  • 2 eggs
  • ½ tsp ground nutmeg
  • ½ c butter, softened
  • ½ tsp ground cinnamon
  • 1 cup white sugar
  • 1 tsp vanilla extract

Directions: 

  1. Preheat oven to 350°
  2. Peel and chop Sweet Potatoes into large cubes.
  3. Boil for about 10 minutes or until softened.
  4. Strain and add to mixing bowl.
  5. Mix in butter, and mix well with mixer. If butter is still cold, shredding it will help it soften and combine well with the potatoes.
  6. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
  7. Beat on medium speed until mixture is smooth.
  8. Pour filling into an unbaked pie crust.
  9. Bake at 350° for 55 to 60 minutes or until knife inserted in center comes out clean.
  10. Pie will puff up like a soufflé and then will sink down as it cools.

Vegan 

Heart Healthy Chard Wraps

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients: 

  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • ¼ C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • ½ C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water

Directions:

  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.
Notes:
To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

Snack Attack

Popcorn on the Cob

Recipe from Abundant Harvest Organics via Carol Peterson

Method #1
Wring ear of popcorn in your hands to remove kernels.  Pop corn as you would any other popcorn.

Method #2
Put ear of popcorn in a brown paper bag and place it in the microwave oven.  Cook for 2-3 minutes, listening for popping to slow way down.  Remove promptly to prevent burning.


Simple Suppers 

Shepherd’s Pie

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • ½ lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 4 small radishes, chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • ½ t chili powder
  • ½ t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • ¼ C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • ½ to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Directions:

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

Savory Sides

Broccoli Wild Rice Casserole

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 c wild rice
  • 8 cups chicken broth
  • 3 broccoli heads cut into small florets
  • 1 stick butter (½ c)
  • 1 onion, finely diced, medium size
  • 1 lb button mushrooms finely chopped
  • 2 carrots, peeled and finely diced
  • 2 celery stalks finely diced
  • ¼ c flour
  • 1 tsp black pepper
  • ½ c cream
  • 2 tsp salt
  • 1 c breadcrumbs
  •  2 tbsp minced fresh parsley

Directions:

  1. Add rice to pan with 5 c chicken broth and bring to a boil , reduce the heat and cover the pan.  Cook the rice until it has just started to break open and slightly tender , 35-40 min. Set aside.
  2. Blanch the broccoli 1½ to 2 minutes until broccoli is still slightly crisp. Drain and run cold water over to cool down. Set aside.
  3. In a large pot over high heat melt 6 tbsp of butter and add the onions and mushrooms, cook stirring occasionally until liquid begins to evaporate.
  4. Add carrots and celery. Cook until the veggies are soft. Sprinkle with flour and stir then pour remaining 3 cups of broth. Stir to combine. Bring mixture to a gentle boil and allow to thicken 3 to 4 minutes. Pour in the cream, stirring to combine. Let mixture cook until thick season with salt and pepper.
  5. Assembly: Add half the cooked rice to bottom of a 9×13 baking dish. Then lay on half the broccoli and repeat with another layer of rice and broccoli, ending up with the veggie mixture over the top. Melt remaining butter and toss with breadcrumbs and sprinkle over the top of casserole. Cover and bake 20 minutes and sprinkle with parsley.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply