2 heads (4 C) broccoli, roughly chopped in small pieces
1 small onion, chopped
1 medium carrot, chopped
½ C Korean daikon radish
1-2 cloves garlic, minced
¼ T red pepper flakes
1 t salt, or to taste
¼ t pepper
1 T balsamic vinegar, divided (1/2 T, ½ T)
½ t dijon mustard
1 T all purpose flour mixed with ¼ C cold water
2 C vegetable stock (or water)
2 C milk
2 T heavy cream
1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great).
Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.
Roasted Chicken with Herbs de Provence with Carrots and Potatoes
1 whole chicken (neck and giblets removed), keep the skin on
2 T olive oil
¼ C apple cider
¼ C white wine
splash of water
1 T herbs de provence, chopped
Line a baking dish with foil, drizzle foil with olive oil and a tiny sprinkle of salt and pepper, and pour in cider, wine and water.
Gently lift skin of chicken and stuff with herbs. Drizzle with oil and season with salt and pepper. Place chicken, breast side up in pan.
Bake at 375F for 90 minutes (basting every 30), or until a meat thermometer inserted into a thick part of the meat (not touching bone) reads 180F.
Notes: Serve with roasted carrots and potatoes. (They can be made by roasting on a baking sheet, or adding to the chicken pan. If added to the pan, be sure they are covered with liquid, so they will be done cooking when the chicken is.)
Something for the Sweet Tooth
Baked Fuji Apple Slices
Recipe via Abundant Harvest Organics
four cored, peeled and sliced Fujis
juice from one lemon
juice from one lime
2 tablespoons each of honey and melted butter
1 tablespoon cinnamon
a pinch of salt
2-3 tablespoons of brown sugar
Toss Fujis with lemon and lime juice, and honey and melted butter. Stir in cinnamon, salt, and brown sugar.
Make sure all the slices are evenly coated, then bake in a 400° oven for about 40 minutes, stirring a couple of times while cooking.
Mei Qing Choi Salad
Recipe via Carol Peterson of Abundant Harvest Organics
1/3 cup olive oil
1 cup white vinegar
1/3 cup white sugar
3 Tbsp soy sauce
1 bunch choi, cleaned and sliced
1 bunch green onion, chopped
1/8 cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles
In a glass jar with a lid, mix together olive oil, white vinegar, sugar and soy sauce. Close the lid, and shake until well mixed.
Combine the mei qing choi, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing and serve.
Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
1 t smoked paprika (or 2 if you’re not using bacon grease)
pinch ground ginger
½ t chili powder
½ t pepper
½ t red pepper flakes
pinch all spice
2 C pan drippings (from a roast chicken)
4-6 C water (only if not using 8 C stock, below)
OR 6-8 C chicken (or vegetable) stock
1 C lentils
1 C pureed pumpkin
1 C crushed tomatoes
1 C rotini pasta
1 T red wine vinegar
Heat soup pot. Add oil and bacon grease. Add carrot, turnip and onion, cook 3-5 minutes. Add garlic, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
Bring to a boil, cook 30-60 minutes (or until lentils are soft).
Add pasta. Cook until al dente.
Taste and add more seasonings if desired.
Lentils are high in iron and are a good source of protein. This recipe can be vegetarian using vegetable stock, and/or gluten-free using rice pasta (that’s the kind that I used, just because we like it). If you don’t like veggies, they can be pureed and added in (and additional ones can be added too, like spinach, chard, kale, cauliflower, zucchini etc).