Thai Green Curry with Eggplant

   I haven't posted for a while!  Last week I used almost all of my vegetables in one single dish...my spicy cabbage rolls.  This week we got some nice stuff from our basket and a bit from a friend with a large garden (thanks Randy!).  Thanks to our basket and Randy we have several small eggplant to work with and some peppers.  I thought....GREEN CURRY!  One of our favorite restaurants has a great green curry so I am going to try and replicate that...to some extent.  Here it is:

Green Curry with Eggplant
3 small eggplant cut on the bias
1 zucchini cut into matchsticks
2 TBS green curry paste
1 can coconut milk
2 small chicken breasts
4-5 basil leaves
1 small bell pepper sliced
2 jalepeno peppers Sliced into strips
2 Scallions
1 tsp fish sauce
Salt and Pepper

I cut the eggplant and sauted it in a bit of oil until it started to brown. I removed it from the pan and cooked my chicken quickly in the same pan.  I then removed it.  I then added my zucchini, and peppers and cooked for only a minute or so on high heat before adding back the chicken and the eggplant.  Next I stirred in the curry paste and let it cook for a few seconds before adding the coconut milk, fish sauce, salt and pepper.  I let this go on medium heat for about 5 minutes just to let the flavors meld.  Just before serving, I added my chopped basil and then the scallions as a garnish.  Serve over a little rice and you have a wonderful dish.  I think this would also be great with a little cilantro instead of the basil.

Spicy Vegetable Cabbage Rolls - An invented Recipe

     When we picked up this weeks basket, I admit that I wasn't very inspired.  However, I pushed forward and sought advice from others in the CSA farmer's basket world and received a great idea.  (Thanks Steven!!!).   I am going to attempt to make Spicy Vegetable cabbage rolls.  I am literally going to use about every vegetable I have on hand in this one.  I have eaten cabbage rolls twice before...I think.  I have never seen a recipe or had anyone describe to me how to make them...so this should be interesting.  Here is what I think I am going to do:

Spicy Cabbage Rolls

1 head Cabbage 

2 small carrots

1/2 yellow onion

1 small yukon gold potatos
1/4 cup sweet peas
1 cup cooked rice (not fully cooked)
1 clove garlic
1/2 cup broccoli florets
1 small bunch Kale (diced)
1 tsp Cayenne Pepper
1/2 tsp ground Cumin
1/2 cup chicken stock
Salt and Pepper

Sauce
4 tomatoes
1/4 cup chopped Parsley
1/4 cup diced onion
2 cloves garlic
1/2 tsp crushed red pepper flakes
3/4 tsp Mekalesha (Ethiopian Spice Blend) OBVIOUSLY OPTIONAL!
Salt and Pepper

   I think that I remember something about blanching my cabbage leaves first so I did that (in order to make them more pliable?)  In a pan I started with my onion, carrots and garlic in a bit of olive oil.  I then added my potatoes that I diced into about 1/4 inch pieces.  Next I added my Sweet peas, Broccoli, Kale and finally my rice. I added a bit of chicken stock and cooked it until most of that was evaporated or absorbed by the rice.  Set Aside to cool.

     After it cooled I layed out 2 leaves, overlapping.  I placed a large spoonful of mixture into the middle of the leaves and rolled them like a burrito or eggroll.   I then placed them into a backing dish.  (I put a little of my sauce in the bottom of the baking dish first).  I had a lot of leftover filling so I spread that around on top of the rolls before I added the sauce.

RESULTS:  The filling for this came out wonderful.  It had a great texture and a great taste.  The only real problem I had is that I didn't have a big enough head of cabbage.  I think this is a recipe that really tastes great and I will make it again when I have a bigger head of cabbage with larger leaves to work with. 

     For the sauce, I started a saucepan with a little olive oil, onion and garlic. Once that softened I added my diced tomatoes.    I then added my red pepper and Mekalesha.  After that it was just a matter of seasoning to taste with Salt and Pepper, and pureeing with a stick blender. 

   I ladled the sauce over the rolls and baked, covered, at 350 deg.  for about 45 minutes. 

Hoping for Some Inspiration!!!

Okay...so today is the day!  We pick up our CSA basket on Wednesdays at the West Lafayette, IN farmers Market from Cooley Family Farms.  They are always so nice and helpful.  By what I saw at the weekends farmers market, there is a lot of things coming ripe this time of year.  I am really hoping for something this week that inspires me. 
   I haven't had a lot of time to cook the last two weeks.  My 2 year old has been in swim lessons right after work so it has mostly been about grabbing a "quick bite" and off to the pool.  I am really "jonesing" to cook something new and unusual.  I am also looking forward to some sweet corn!  We haven't got any yet, but I am betting that this is the week.  Maybe also some melons!
   I will let you know later what we got and if I have any good plans.  The "surprise" aspect of the harvest basket is really tough sometimes!

ART and 3 fresh dips!

I had a gallery exhibit of my Fine Art Photography on Friday and decided to use some of my vegetables to create some "Dips" to put out for my guests.  Out of the 3...2 came out great.   The other one was good, but I think it is missing something.  Maybe you could fix it.

#1  White Bean and Spinach Dip
(you can find the recipe for this in an earlier post)

#2 Gazpacho Dip (Use as a dip or as a cold soup.  Excellent either way!)

3 Tomatos (large)
1/2 Red onion
2 cucumbers (medium)
1 Jalepeno (small)
1/4 cup Fesh dill (Chopped fine)
Salt, Pepper
Lime Juice

This one came out very good.  I am not a huge fan of Gazpacho, but this is pretty good.  Simply place everything, except the salt, pepper and Lime Juice in a food processor and let it rip.  Don't blend it too smooth if you are using it as a dip.  I like it a bit "Chunkier".  Add the salt, pepper and Lime Juice to fit your tastes.

#3  Southwestern Zucchini Dip
4 medium Zucchini
1/2 yellow onion
1 Jalepeno
1/2 cup Chicken Stock
1 tsp Cumin
1/2 tsp Cayenne
Salt and Pepper

I found a recipe similar to this online (which is how I got the idea), but then I couldn't find it again...so I made it up.  It came out okay, but I think it needs something.    I diced the onion and Jalepeno and sweated them in olive oil until they were soft.  I then added the cubed (3/4 inch) zucchini, the chicken stock and the spices.  Simmer on low until the zucchini gets soft and the chicken stock has evaporated.  Remove all to a bowl and mash well with a potato masher.  I think this needs to be strained and mixed with some sour cream or something.  What do you think?

Arugula and Cashew Pesto

I am a bit embarrassed to admit that the first time I ever even had Arugula was last year.  Before then, I did the majority of my shopping in supermarkets and I have NEVER seen Arugula there.  Needless to say that once I tasted it...I LOVED IT!  However, I had no idea what to do with it.   One of my friends suggested a pesto with Arugula and Walnuts.  We tried that and liked it, but I am just not a big fan of walnuts.  This year we bought a big bunch of Arugula with the plans to make up the pesto and freeze it for later use.  I also decided to try something a little different, and that is when I opted for Cashews.

Arugula and Cashew Pesto
Arugula (I used two large bags)
Cashews (roasted and salted, about 1 cup)
garlic (about 4-5 cloves)
olive oil (about 1/4 - 1/2 cup)
Parmesan Cheese ((1/4 - 1/2 cup)
Salt, Pepper

  When you make this you can vary the amounts to fit your taste.  I simply added everything except about 1/2 of the olive oil to my food processor.  I drizzled in the remaining olive oil until I got to the consistency that I was looking for.  I spooned about 1/3 cup into zip-top bags and then put them in the freezer.  You can thaw them quickly by putting them in a bowl of hot tap-water. 

   This came out GREAT.  To me, the walnuts were a little too bitter in combination with the bitterness of the Arugula.  The Cashews brought a nice nuttiness as well as a richness that went much better with the spicy Arugula.  I can't wait to try this on some pasta with a little squeeze of lemon Juice.  I also plan to use some of it with some pork loin.  I like to cut the loin so as to "unroll" it, cover it with a thick layer of pesto an then roll it back up and tie it.  Give it a good grillin' and it will be fantastic.  I'll let you know how that one comes out.  Maybe I will make that next week!

chicken cacciatore...sort of.

Okay..I admit....I have only had real chicken cacciatore once in my life, but that was in Florence Italy.  I have never even seen a recipe for it, so this is PURELY interpretation. 

chicken cacciatore
4 boneless Chicken Thighs (bone in is fine)
1/2 cup celery rough chopped
1/2 cup carrot rough chopped
1 small onion quartered
3 med-lg. tomatos quartered
10-12 basil leaves
1/2 cup parsley chopped
3 cloves garlic
1 cup red wine
1/2 cup chopped black olives
salt and pepper

I like to get some olive oil REALLY hot in my pan and add my chicken thighs to brown.  While that is happening, I put everything else except the wine, into my food processor and give it a whirl.  This never really gets smooth so don't worry if it is a bit chunky.  It will good down fine.  Quite honestly, I prefer it a little "Rustic". 
After my chicken is brown I remove it from the pan and return the pan to the heat.  Once it is REALLY hot again, I add my puree to the pan and let it go for a few minutes.  This would also be a good time to add some tomato paste if you have some. (I didn't have any on hand so I left it out.)  I then add my wine and return my chicken to the pan. 
I like to cook it on the stovetop without a lid for about an hour at just above a simmer.  A very slow boil.  If it starts to get too dry, I add a bit more wine or some water. 
After a while the vegetables will begin to break down and make a nice thick sauce.  This is when I add the olives.  I let it go about another 1/2 hour until the chicken is almost falling apart. 
Serve over some pasta, garnish with some fresh basil and enjoy. 
( I sometimes like to add about 1/4 cup of grated parmesan cheese near the end of the cooking, but that can also be left up to the individual diner to add however much they like.)

This weeks haul!

Well today was a good basket day!  Here is what we got:

Tomatos
Cucumbers
Yukon Gold Potatos
Broccoli
Salad
Basil
Parsley
Dill
Green Beans

I think that is it.  I also purchased about 3 bunches of Arugula to make some pesto.  I'll be putting that recipe up sometime soon.

I have some plans for this basket already.  Tonight I am making chicken cacciatore for tomorrow's dinner.  My son has swim lessons right after work so this is a good "make ahead" recipe.  I think It actually tastes better after one day.  I will also use some of the tomatos and cucumber for some Gazpacho dip.  I think I will make this really thick and use it for a dip.  I have an art gallery opening on Friday and think I will make a few dips.  The Green Beans I am going to try a recipe I got off the facebook group CSA for newbies. 
We'll see how the week goes!

Blueberry and Goat Cheese Turnovers

Okay...I have been working on this one for a while.  My first attempt was in "pie" form and it came out pretty good....at first.  Right out of the oven it was beautiful, but after it set until the next day when I wanted to serve it to guests...It got soggy.  I TASTED WONDERFUL...but it was an embarrassing disappointment.  BUT!  Since the farmers' market is full of blueberries...We try again. 

This is a version of a recipe I saw on food network and have never been able to make it come out just right.  Here was tonights attempt:

Dough:
1 1/2 cups AP Four

1/4 tsp baking soda

1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 TBS butter (melted)
7 TBS lemon Juice
1/4 cup hot water

Filling:
1 8oz. pkg. Cream cheese
1 4oz. pkg. goat cheese
1 egg
1 egg yolk
1 pint blueberries
1/2 cup sliced almonds
8 basil leaves (chopped)
1 tsp vanilla
1/2 cup Sugar

Start the dough by putting the flour, spices, salt and baking soda in a food processer and pulse to combine.  I then add the lemon juice and butter at the same time while pulsing.  I then turn on the processor and let it run while I add the hot water.  After it forms a ball, put in a bowl that you have coated with cooking spray, cover and let sit for 15 minutes. 

The filling is pretty easy... add everything except the blueberries and mix thoroughly.  Then gently "fold" in the blueberries so as not to crush them. 

I boke off golf ball sized pieces of dough and rolled them out to about 4-5 inch rounds.  Placed a large dollop of filling in the middle, wet 1/2 of the edge with water and then fold over into a semi-circle and crimp closed.  Place on a baking sheet covered with parchment paper. 
I brushed the tops of mine with a little egg wash (cut a slit in the top of each if baking)  and baked at 400 degrees until golden brown.  These would be MUCH better fried.  I just hate frying anything. 

Critique:  Well,  Still not perfect.  I think I needed more sugar and I should have fried them.  Mine exploded a little in the oven and the juice made the bottoms wet and a bit soggy.  Not all of them...but a few.  The do taste great.  The basil and blueberry really go together well, and the goat cheese just gives it a bit of a tanginess.  If you can "fix" this recipe....PLEASE tell me what you did.  I can make it taste good, but I just can't seem to make it pretty. 

Summer Bolognese

One of my wife and I's favorite dishes.  It is a light pasta dish that leaves a LOT of room for variation and experimentation.  Calling it a "bolognese" is probably pushing the term a bit too far in my opinion, but it is very good.  I think I first read this recipe in one of my wife's magazines...Real Simple...I think.  However, over the last couple of years I have tweaked it to fit our tastes.  Today I used the following recipe.

Summer Bolognese
1 lb. Lean Ground Turkey
1 zucchini (grated)
2 medium tomatos diced (canned also will work)
1 Small sweet onion
1/2 cup Summer Squash (diced)
1/2 cup Sweet peas
2 cloves Garlic
2 carrots (diced small)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese 
basil leaves (chopped) AS MUCH AS YOU LIKE!
Optional vegetation!
Spinach (or other greens)
Red Bell pepper
Can you think of anything else that might be good in here?  let me know!

I by adding a bit of oil to my pan and sauteing my shallot, garlic and carrots (and red pepper if you are using it) for a few minutes.  I then add my ground turkey and start breaking it up.  When it is "not quite" cooked through, I add the grated zucchini  and white wine.  Bring this to a simmer and add the tomato.  After the wine has reduced by about half I add my basil and Parmesan cheese.  Simmer for a minute or two more until the sauce gets a little thick and  serve over pasta.  If your sauce reduces too much...just add some of your pasta water as the starch in it will also help thicken the sauce.

In this dish alone I used the following items from my basket and the farmers market in general.   Onion, Garlic, Peas, Carrots, Zucchini, Squash, tomatos and basil.  This is a GREAT ONE for using a variety of vegetables and it really does taste great. 

Pho...huh? Chicken Sausage, Pho and Summer Rolls

Okay...this is a BIG one.  A lot of vegetables from our basket and a lot of ingredients.   Here goes!  First I made the chicken sausage (I had some casings left over from making Hungarian Hotdogs a while back so I thought it would be fun to try.  I think these would make good meatballs for the soup, but I wanted to play with the casing idea.  I also wanted to create something "hotdog-like" that my two-year-old would eat that had some vegetables. I basically, just chopped everything finely in my food processor and then put them in casings.   I grilled these until almost done and then sliced them into chunks for the soup.

Chicken Sausage

2 boneless chicken thighs

2 cloves garlic (crushed)

1/4 tsp Sezchuan Pepper

1/4 tsp Korean Chili paste

1/4 cup mustard greens

1 egg

1 tsp Hoisin sauce

3 TBS  Sweet Peas
Salt and pepper. 

 

Next I started on the Pho or Asian Noodle soup if it is too far off from Pho for you.

Pho (Asian Noodle Soup)
1/4 cup carrot (diced)
1/2 onion (diced)
3 Green Garlic Shoots (really...what do you call these)
1 TBS Mirin

1 tsp Hoisin

1 tsp Fish sauce

1 tsp soy sauce

1/4 tsp Sezchuan Pepper

3 cans chicken stock

1 package noodles

1 cup Chicken Sausage

1/4 cup Cilantro chopped (more reserved for garnish)

1 TBS Lime Juice (reserve extra lime wedges for garnish)

I started out by sauting my carrot, garlic and onion in a little oil until they start to get soft.  I then add all of my spices and sauces.  Next we add the chicken stock and some of the sausage and let that simmer for a little while.  At the last minute, I add the noodles, then Cilantro and Lime Juice.  You can adjust with Salt if needed.  Serve steaming hot with cilantro, lime and hoisin on the side so you can add however much you like.  Feel free to omit the fish sauce if you don't like it.  It is a bit weird. 

Next a little side for the soup that uses up a few more vegetables.  I LOVE summer rolls.  I just used what I had on hand. 

Summer Rolls

Rice Paper wrappers

bean sprouts

basil

Lettuce greens

carrot

cilantro

Dunk the rice wrappers in warm water until pliable and fill with your vegetables.  Roll up and enjoy.  I would usually make a sauce for these out of fish sauce, soy sauce and lime juice with some sliced chilis, but with the soup...it just wasn't necessary.