Vegetable Soup with Barley 01/24/2012
Ingredients: 1 lb. stew beef - diced small (optional) 1 28 oz. can of crushed tomatoes 1 pckg. frozen mixed vegetables (any vegetables you like will do) 1/2 cup barley (soaked) salt and pepper to taste 6 cups of beef broth (or vegetable broth) 1 cup chopped onion 2 potatoes, peeled and cubed Directions: 1. Soak barley in water for ten minutes - drain 2. Cook the onion slightly in 1 tblsp. oil 3. Add diced stew beef and brown 4. Add crushed tomatoes and beef broth 5. Add mixed vegetables and cubed potatoes 6. Add drained soaked barley 7. Season to taste 8. Simmer 30 minutes and serve hot 1 Comment Butternut Squash Soup with Marsala and Thyme 11/03/2011
 from the Williams-Sonoma Kitchen Library, Thanksgiving With its autumnal colors and flavors, this soup is an ideal first course for any fall meal. A dash of curry powder would make a lively variation. The soup can be prepared one day ahead and then reheated over medium heat just before serving. Butternut squash from the Market 1 Butternut squash (about 3 lbs.) halved lengthwise, fibers and seeds removed 6 slices of bacon, chopped 2 large yellow onions, chopped 1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme 5 1/4 cups chicken or vegetable stock or broth 1/3 cup heavy cream or half-and-half 3 tablespoons dry Marsala or dry sherry pinch of cayenne pepper salt and freshly ground black pepper to taste fresh thyme leaves to garnish (optional) Preheat an oven to 375 degrees F. In a baking pan, place the squash cut sides down. Add water to the pan to a depth of 1/4 inch. Bake until the squash is tender, about 50 minutes. Remove from the oven and let cool. Using a spoon, scrape the flesh from the skin. You will need 3 3/4 cups. Reserve any remaining squash for another use. In a large, heavy saucepan over medium heat, saute the bacon until the fat is rendered, about 3 minutes. Add the onions and chopped or dried thyme and saute until tender, about 8 minutes. Remove from the heat. Transfer the onion mixture to a food processor or a blender. In 2 or more batches, add the squash and puree until smooth. Return the puree to the saucepan. Place over medium-low heat and mix in the stock/broth. Simmer uncovered, stirring occasionally, for 20 minutes to blend the flavors. Stir in the cream or half-and-half and the Marsala or sherry. Add the cayenne pepper, and season to taste with salt and black pepper. If the soup is too thick, thin with additional stock to desired consistency. Ladle into individual bowls and garnish with thyme leaves, if desired. Serves 8-10. 
from Martha Stewart Living marthastewart.com Ingredients 3 acorn squash (about 3 pounds total) 3 1/2 cups Chicken Stock 1 1/2 cups apple cider 1 tablespoon freshly grated horseradish 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 Granny Smith apples (about 1 pound) Juice of 1 lemon 1/4 cup coarsely chopped fresh flat-leaf parsley Olive-oil cooking spray DirectionsHeat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium saute pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley. Serves 8.  Ingredients:
Apple and Pear Salad with Curry Vinaigrette 09/21/2011
 by Sonja and Alex Overhiser, A Couple Cooks What You Need: 1 apple (any type; we used Pink Lady) 1 pear 2 tablespoons white wine vinegar 2 tablespoons olive oil 1 teaspoon curry powder 1/2 teaspoon real maple syrup (or honey) 1/4 teaspoon kosher salt Salad greens A few tablespoons roasted pumpkin seeds A few tablespoons golden raisins What to Do: 1. In a small canning jar, combine 2 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon maple syrup, and 1/4 teaspoon kosher salt. Shake vigorously to combine. 2. Core and thinly slice the apply and pear. Wash the salad greens. If the pepitas are not roasted, place them in a dry pan over medium high heat, and toast for about 3 minutes, shaking the pan and watching constantly so they do not burn. 3. Place salad greens on a plate; top with apple and pear slices and a sprinkling of golden raisins and pepitas. Drizzle with curry vinaigrette. Jamie Oliver's Mothership Tomato Salad 08/10/2011
 (See "Jamie at Home" on the food network - simple recipes with produce from his own backyard garden.) Directions Get a variety of tasty, local tomatoes in all different shapes, sizes and colors. Don't be put off by tomatoes that look deformed or strangely colored. These are usually heirlooms and have intense flavor plus they make the most beautiful salad. Ingredients 2 1/4 pounds mixed ripe tomatoes Sea salt and freshly ground black pepper A good pinch of dried oregano Red wine or balsamic vinegar Extra-virgin olive oil 1 clove garlic, peeled and grated 1 red chile, seeded and chopped (optional) Depending on the size of your tomatoes, slice in half, in quarters and uneven chunks. Put the tomatoes into a colander, and season with a good pinch of sea salt. Toss, season again and give a couple more tosses. The flavor is brought out by salting the tomatoes, so don't skip this. People worry about putting too much salt on their food, but it will draw excess moisture out and drip off, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for about 15 minutes, then discard any juice that has drained off. Transfer the tomatoes to a large bowl and sprinkle with the oregano. Make adressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely. This is delicious to eat on its own. It's also great served with fresh mozzarella and fresh basil leaves like a Caprese salad or with grilled ciabatta to soak up the juices (I had mine over the weekend with Asiago bread from Cornerstone Bakery). The basic tomato salad can also be tossed with warm pasta for a fresh sauce and topped with fresh herbs and shaved Parmesan; or roasted in a baking pan with grilled sausages, garlic and herbs. So simple, but so delicious! Gazpacho 08/03/2011
 Gazpacho made with vegetables from Fields Farm Fresh 3 cups tomato juice (or low sodium V-8) 1 cup peeled, seeded, chopped fresh tomatoes 1/2 cup each of chopped celery, cucumber, bell pepper, and green onion (I've also added zucchini or corn if I happened to have them) 3 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 teaspoons finely chopped fresh parsley 1/2 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper Combine all ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. It gets even better after a couple of days. Serve cold. Very tasty and refreshing alongside a grilled steak or all by itself! Indiana Cheddar and Stout Fondue 03/20/2011
 Source: Bon Appetit, March 2008 Yield: 6 first-course servings Active time: 30 minutes Total time: 45 minutes Ingredients 2 cups of small red-skinned potatoes, halved 2 cups cauliflower florets 2 cups very small Brussels Sprouts 2 apples, cored and cut into wedges 1 pound Irish cheddar cheese, grated 2 1/2 tablespoons all purpose flour 3/4 cup or more of Irish Stout (such as Guinness, Murphy's or Beamish) 6 tablespoons frozen apple juice concentrate, thawed 1 tablespoon Dijon mustard Preparation Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables. Creamy Curried Vegetable Soup 10/12/2010
 This fall and winter favorite has been in my recipe box for years. It's vegetarian and vegan friendly, as well as versatile. Use whatever winter vegetables you have on hand. The soup reheats well, making a great addition to a brown bag lunch. Best of all, it's so thick and creamy, you'll forget it's healthy. Be sure to use high quality ingredients, especially good curry powder; you will taste the difference!
Note: recipe source unknown; picture from The Food Network website. Roasted Tomato Sauce 08/21/2010
BRFM volunteer Heather shares this simple, freeze friendly recipe. Delicious over warm pasta, it also pairs well with fish and chicken. You can also remove it from the heat and swirl in some heavy cream and fresh basil for a luscious soup.
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All Head ChefJinny B. is the superstar BRFM volunteer that compiles (and sometimes attempts) all of the delicious recipes found here. ArchivesMay 2012 |
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