Chicken Korma

I recently received a slow cooker as a wedding present and had been eagerly waiting to use it, but the opportunity hadn't presented itself. Coupled with the new, improved and extensive spice rack that I also received as a wedding present, I decided on Saturday that I would try a favorite chicken korma recipe. The results were delicious and the process a breeze, since I didn't have to constantly check on the stove and stir to keep the ingredients from sticking.

Ingredients
* 1/4 C canola oil
* 1 large yellow onion, finely chopped
* 2 t minced garlic
* fresh ginger, peeled and grated
* cinnamon stick
* 2 bay leaves
* 1 T ground coriander
* 1 t ground turmeric
* 1/2 t cayenne pepper
* 1/2 t ground cumin
* 1 1/2 C chicken broth
* 1 C (8 oz) canned tomato sauce
* 1 T sugar
* 1 t salt
* 2 lbs skinless, boneless chicken breasts/thighs cut into bite size pieces
* 1/2 C buttermilk
* 1/2 C roasted cashew nuts
* 3 T chopped fresh cilantro

Directions
Heat the oil in a large, non-stick pan. Fry the onions till they are translucent. Add the garlic, ginger (I find that using a ginger paste makes it more flavorful), cinnamon, bay leaves, coriander, turmeric, cayenne and cumin and coat the onions in this mixture of spices. Sautee the onion and spice mixture for a few minutes and then add chicken broth, tomato paste, sugar and salt and stir to blend thoroughly. Bring to a boil and then transfer broth-spice mixture to slow cooker. Stir in chicken and make sure pieces are nicely coated in the mixture. Cover and cook until the chicken is very tender and the sauce is thickened, approximately 3 hours on high heat and 6 hours on low heat.

Combine buttermilk and cashews in a food processor and puree until the nuts are finely blended with the buttermilk. About 10 minutes before the chicken is done, pour buttermilk and cashew mixture into slow cooker and stir to blend with the chicken and sauce. Let it cook for the remainder of the time to bring out the flavors of the cashews.

Serve over hot basmati rice and garnish with chopped cilantro.

You can freeze leftovers for later use. It heats up well in the microwave.

Canning Tomatoes

I planted a garden this year, and with all the tomatoes getting ripe, it was time for canning! It may seem like a daunting task, but there is really nothing better than delicious flavorful tomatoes for sauces and soups in the dead of winter! Don't have a garden? No worries, just pick up some tomatoes at your local farmers market, and get to work!

I like to refer to the University of Minnesota's extension website for information on all the different ways you can preserve your delicious tomatoes. http://www.extension.umn.edu/distribution/nutrition/DJ1097.html. Another great resource is the Ball Blue Book of Preserving. Put it all together, and voila! Delicious tomatoes, any time of the year.

Pasta and Vegetables with Béchamel Sauce

A sauce named after its inventor, Louis de Béchamel, steward to Louis XIV, this a traditional white sauce. I've made the recipe both as written, or sometimes I substitute some 1% or some half and half for the heavy cream. But if you want a dreamy sauce, follow it as is!

Béchamel Sauce
3 tbsp butter
4 tbsp flour
2 cups chicken or veggie broth
1/8 tsp nutmeg
1 tsp salt
1/2 tsp freshly-ground black pepper
1 cup heavy cream

Directions:
Melt the butter in a heavy saucepan. Stir in the flour slowly, and cook for two to three minutes until the mixture is smooth and golden. Remove from the heat while you add the broth, stirring vigorously. Return the pan to the heat and stir with a spatula or wire whisk until the sauce is smooth and thick. Simmer for ten minutes at a low heat. Season with the nutmeg, salt and pepper. Add the heavy cream, and keep the mixture just below the simmer for a few minutes to blend the flavors.

Meanwhile, put a pot of water on to boil your pasta. While your sauce is simmering, chop up some vegetables to add to everything. I like to use some grape tomatoes, garlic, zucchini, onion, and a handful of herbs from the garden (sage, basil, oregano, thyme and a touch of rosemary). Saute the vegetables in some olive oil, adding the grape tomatoes, garlic and herbs at the very end.

Note: this is a good dish to use up some kale--simply chop up the leaves and add to the pasta and water in the final 2-3 minutes of boiling!

When your pasta is cooked, drain and toss with the vegetables and sauce, and serve with a sprinkle of parsley on top for garnish.

Zucchini Patties

I learned over the summer that I hate zucchini. We got a ton from the CSA, and I have to admit I threw away more than a few after they spent too long in the fridge. But Midwestern women know that if you don't like something but you have to eat it, the best thing to do is to fry it. This recipe is one of the few ways I really like to eat zucchini. Oh, just a note: I'm not too big on that thing called "measuring," as you'll see. With this recipe, it doesn't matter.

Ingredients
2-3 medium zucchini
1 tsp salt
1 bunch parsley, Italian parsley or cilantro, chopped
1 bunch green onions, chopped
any other fresh herbs you have on hand, chopped
1 egg
1/2 - 1 cup flour or 1/4 cup corn starch
4 tbsps cooking oil

Equipment
Grater or food processor with grating attachment
mixing bowl
nonstick pan
thin spatula

Wash, trim, and grate the zucchini into a large mixing bowl. Salt the zucchini and mix it, letting it sit and release its water for several minutes. Using a colander or strainer, press the water out of the grated zucchini, and return it to the mixing bowl. I've found that carrots also go well in these patties, so if you want to throw in some grated carrots, do that now. Chop and add the fresh herbs and onions. Mix well and add the egg, mixing until the zucchini is coated. Add the flour a little at a time until the mixture is sticky and holds together. Heat a nonstick pan over medium heat with 2 tbsps oil, reserving the rest of the oil until you need more.

Use a spoon or your hands to scoop some of the batter and form a ball. Fill the pan with 3-4 small patties and fry them without touching for a few minutes. When they are somewhat firm and golden brown on the bottom, flip them and fry for several more minutes. Remove to a plate covered with paper towels.

These go great with a fresh yogurt and herb sauce, and they are surprisingly filling.

Homemade Yogurt

Every good Midwestern woman needs to be well-versed in dairy. It turns out, making your own yogurt is cheap, easy, and tastes way better than the corn-syrupy stuff at the grocery store.

Equipment:
Containers that can hold 1/2 gallon of yogurt - I use two one-quart Ball canning jars
Food thermometer
Wire mesh strainer
A pot, preferably a double boiler. I use a regular sauce pan, not a double boiler, and it works just fine.

You're also going to need some starter yogurt. Choose some at the store that has active cultures and no extra ingredients, preferably fresh and local. I also encourage you to use a natural, fresh milk. The "name-brand" milk may have been sitting on the shelf for a long time - go for the fresh local stuff.

Ingredients:
4 tbsp starter yogurt
1/2 gallon all natural whole milk














Here's how you do it:

1. Let the starter yogurt sit out while you do the next couple steps, so it warms to room temperature.
   
2. Heat the milk to 185F-190F, slowly and stirring occasionally. You'll probably get a film on top, but don't worry, you'll strain it off. A candy thermometer works great for measuring the temp.
3. Cool the milk to 110F-115F. You can leave it sitting, put it in the fridge, or do a cold water bath. Don't let it get too cold!
4. Add the starter yogurt and mix well.
5. Pour the mixture through your wire mesh strainer into the jars. You can skip the straining, but you might end up with noticeable chunks of "milk skin" in your finished product.
6. Close up the jars and put them somewhere warm, like the back of your oven (turned off!) above the pilot light. The top of the fridge would probably also work. You can wrap the jars in tea towels to insulate them.
7. Leave it alone for 7 hours. If you leave it longer, it will get even tangier! Don't check it early. When you open it, you'll find it thickened, with some greenish liquid on top.You can pour the liquid off if you want.
   
8. Refrigerate your yogurt for at least 12 hours. It will thicken a bit more as it cools.
9. Add flavorings if you want - if I'm going to eat my yogurt straight, I add some honey and a dash of vanilla. Otherwise I leave it plain to use in recipes.
   

Enjoy! Now you can use some of your own yogurt as a starter for the next batch.

Stir Fry!

This stir fry sauce is the perfect combination of spicy, sour, sweet and salty. Add in whatever vegetables and protein you like for a delicious meal. When I made it I used a pound of cubed firm tofu along with vegetables such as broccoli, cauliflower, garlic scapes, pea pods, and some greens. I served my stir fry with a side of kale sauteed in sesame oil.

Stir Fry Sauce
1/3 cup good stock (veggie or chicken stock work best)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
5-7 cloves of garlic, minced
1 tsp honey (you can also substitute brown sugar or agave syrup)
2 tsp corn starch dissolved in 2 tbsp water
1 tbsp Sriracha (or 1 minced chili), adjust this amount depending on how spicy you like your dish.

Assembly
Add all ingredients except the garlic and corn starch mixture into a sauce pan on medium-high heat. Stir sauce until it begins to bubble, then reduce heat to medium-low. Add the minced garlic and the corn starch mixture. Stir continuously until the sauce thickens slightly. This will take somewhere around one minute. Taste the sauce! Add more of your favorite ingredients if you prefer the flavor to be more salty, spicy, sour or sweet.

A note about making a great stir fry: The golden rule is to have all of your prep work done before you start to cook anything. Make sure that your meat and vegetables are completely chopped! This will help to avoid scrambling around to complete a task while your food over the heat gets too crispy. The second rule is to add your vegetables in order of cooking time. Cook your protein (meat, tofu, etc) first, and remove it from the pan. Then add the veggies that take the longest amount of time to cook, like broccoli, should be put in first, and the veggies that take the least amount of time (like greens) should be added last. Finally add your tofu or meat back into the wok, and now it will be time to add your sauce! Heat everything through, and voila! You are ready to serve an amazing dish.

French Dressing

This recipe was created by my Grandmother, and growing up I always loved it when my mom would make this salad dressing. Goes great on any sort of greens, and the oniony flavor is really quite nice.

French Dressing
1 large onion, grated
1 c sugar
1 c cider vinegar
1 c oil
1 c tomato soup
1 tsp salt
1 tsp mustard powder
1 tsp paprika
1 tsp celery seed
1 tsp celery salt
1 clove garlic

Assembly:
Mix all ingredients in the blender. Chill overnight before consuming and enjoy!

Makes approximately 1 quart

Chilaquiles

This is one of my favorite breakfast/brunch dishes for using leftover tortillas and salsa. There are many different ways that you can make this Mexican dish, and here is just one. Try adding in beans or veggies that you might like, for a twist on the original recipe.



Chilaquiles
Serves 4

Ingredients
8 corn tortillas, cut into wedges
6 eggs, whisked with milk
scallions or chives, diced
salt
pepper
2 cups salsa
queso fresco

Directions
Heat 2tbs of oil in large skillet, and add tortillas. Stir frequently, and brown both sides. Remove the tortillas from pan and set aside on a paper towel to drain off excess oil. Add additional oil to the Mix together the egg and scallions and add to the pan, stirring occasionally to scramble the eggs. Once the eggs are cooked through, add half of the salsa to the mixture, along with the tortilla wedges. Mix everything together. Serve topped with remaining salsa and queso fresco.

Veggie Breakfast Hash

What to do with all these parsnips and sunchokes in your CSA? I suggest using some in a Veggie Breakfast Hash.

Serves: 2-4

Ingredients:

1 Parsnip
2 Sunchokes
1 medium sized Potato
1 small Onion
1 clove Garlic, or Green Garlic
4 stalks Asparagus
1-2 Tbs. oil
1 oz. shredded Cheddar Cheese (optional)
Salt and Pepper to taste


Preparation:

Shred the parsnip, sunchokes, and potato in a food processor or by hand with a cheese grater (it really doesn't take to long by hand, I promise!). Press excess moisture out of shredded veggies by folding within a paper towel and applying pressure. Chop onion and garlic.

In frying pan heat oil. Add onion and saute for a few minutes until onion is translucent. Add garlic, and the shredded potato, parsnips and sunchokes. Saute for about 15 minutes. Flip every 4-5 minutes. Add another tablespoon of oil if necessary. When hash is a nice golden brown, add asparagus. Saute for another 3-4 minutes. When asparagus is tender, top with grated cheese and salt and pepper. Serve with other breakfast foods or as the main breakfast dish.

Potato Salad

I love potato salad but I'm not a big fan of mayonnaise. This version has less mayo, more spices and veggies, and a lot more flavor.

Serves 10-12 people as a side dish.


About 2.5 lbs Potatoes
4 sticks Celery
3 Carrots
1 small Onion
2 Tbs Olive Oil
2 Tbs Vinegar (I've been using white wine vinegar lately, but red wine vinegar or regular vinegar work just fine)
1 tsp Turmeric
1 tsp Cumin
1 tsp Chili powder (optional)
1 tsp Salt
1 tsp Black Pepper
1/4 cup mayonnaise (nayonnaise for vegan alernative)
1/4 cup mustard (plain yellow, spicy brown, or whatever you prefer!)
Chives or Green Garlic (optional)



Slice potatoes and boil until soft. Rinse in cool water and put in large bowl.

In small bowl add oil and vinegar. Stir in the turmeric, cumin, chili powder, salt, and pepper. Pour mixture over potatoes, mix until potatoes are evenly coated. Put in fridge for 20 minutes.

Dice onions. Chop celery and carrots.

In small bowl mix mayo and mustard.

Mix the mayo/mustard in with the potatoes until evenly covered. Add the veggies and mix well.

On top sprinkle chopped chives or green garlic.

Chicken Curry

Now that the weather is getting warm, my desire to eat food as hot as the weather is coming on in full force. If you're not a big fan of spicy food leave out the peppers and the chili powder. This is a flavorful and creamy- but healthy- curry! Serve this curry on basmati rice topped with plain yogurt and fresh cilantro.


Serves 4-6


Ingredients:

1 lb Chicken (I prefer boneless, skinless chicken breast) cut into bite size pieces.
1 cup Plain Yogurt
3 Tomatoes, chopped
3 cloves Garlic, diced
1 small piece Ginger (about a half inch long or so), grated
1 large onion, diced
4 Potatoes (You could use any root veggies. I used sunchokes and parsnips last week), sliced into thin, bite-sized pieces.
1 Serrano Peppers (or any kind of hot peppers), diced
2 T Vegetable or Canola Oil
1 tsp Turmeric
2 tsp Coriander
2 tsp Cumin
2 tsp Chili Powder
1/4 tsp Fenugreek (optional)
1 tsp Black Pepper
1 tsp Salt
1 cup water
Fresh Cilantro (optional)


In large pot saute onions and peppers on medium heat until onions are translucent, approximately 10 mins. Add garlic and ginger and saute for another 2-3 minutes. Add tomatoes. Add yogurt while whisking to prevent the yogurt from curdling. Whisk for about 5 minutes. Continue to whisk while adding the turmeric, chili powder, cumin, coriander, fenugreek, salt and pepper. Add the chicken and potatoes (or any root vegetable of your choice) and allow to simmer for a few minutes. Add the water, bring to a simmer and cover. The dish will need to simmer for about 45 minutes, coming back to stir every 5-10 minutes. If gravy gets low add more water. Add more salt and pepper to taste if desired.

Once the potatoes are soft and easily stabbed with a fork, you're ready to eat.You really can't overcook this dish. The longer you let it simmer the more flavorful it will be.
Serve a heaping serving on rice topped with plain yogurt and fresh cilantro.

Hint: For a faster cooking time, boil the potatoes before adding them to the curry, or leave them out all together. Also, other veggies, such as spinach or broccoli, go great with curry. So if you have them on hand, add them.

Au Gratin Vegetables

Au Gratin Vegetables

Adapted from Andreas Viestad's Kitchen of Light and made with spring CSA veggies from Harmony Valley Farm!

These Midwestern women love this dish any time of the year and adapt it to whatever happens to be in season and delicious at the time. Pair with fish, poultry or pork and a salad with a tangy vinaigrette for a delicious meal!

Serves: 6-8 people

Ingredients:
1.5 lbs sweet overwintered parsnips, sliced thin
1 lb sunchokes, sliced thin
1 lb potatoes, sliced thin (any variety of potato works, but the starchier the better!)
2 bay leaves broken in half
4 cloves garlic, cut in half
1/2 tsp ground nutmeg
1 cup heavy cream
2 cups milk
1/2 lb grated cheese (I prefer Gruyere, but often use a mixture of whatever I have on hand)

Preparation:
Mix together and spread out the slices of parsnip, sunchokes and potatoes along with the bay leaves and garlic in a oiled 13x9 baking pan. Whisk together the nutmeg, cream, milk, and half of the cheese in a separate bowl. Pour this over the top of the vegetables and mix a little to ensure the cheese is throughout the mixture. Sprinkle the remaining cheese over the top of the dish. Place the dish in the middle oven rack and bake at 300F for one hour. Increase the temperature and bake for 20-25 more minutes until the top is golden brown. Remove from the oven, and let it cool down and set for approximately 15 minutes before serving.

A Helpful Hint:
ANY sort of mixture of vegetables will work in this dish, so it is very versatile for any time of year. It has been made with cauliflower, broccoli, romanesco, sweet potato, rutabega, and even turnips in addition to the other vegetables listed above! I like to pair the vegetables with all different kinds of cheeses for this dish. Branch out and try something new!

A Time Saver:
Short on time to make this dish? Try the short cut method: take a box of ready prepared au gratin potatoes (Betty Crocker works well), and add some of your own ingredients. Layer in other chopped vegetables with the potatoes (I like to add broccoli and cauliflower). To the seasoning package, add some additional milk and cheese. When this is all mixed together, add a sprinkle more cheese to the top of the pan. This will only need to bake for about 30 minutes, and you will have your own delicious au gratin vegetables! This is a great way to use up the extra veggies in your fridge!

Be creative, and let us know what your favorite combination is!

Pizza with Mid May CSA Veggie Toppings

I love pizza more than I can describe. And with all the new and exciting veggies I'm getting in my Harmony Valley CSA, it seemed like a great opportunity to use up some veggies and indulge in a pizza pie.

I went half veggie-half cheese, which works well if you have any picky eaters in your household.

This recipe makes either 2 14-inch round pizzas or one large rectangular pizza in a cookie sheet (mine was 12 x 16 and 1 inch deep- but slight variations on size will work just fine). If only making one 14 inch round pizza, dough can be frozen for later use.

Preheat oven to 425

Pizza Crust:

3 1/2 Cups flour
1 1/3 cups water (at about 100 degrees F)
1 Tbs. Quick Rise Yeast
3 tsp. Olive Oil
1 tsp Sugar
1 tsp Salt
1 tsp Black Pepper
1-2 cups flour for kneading and rolling out dough

In medium sized bowl, whisk the yeast and sugar into the warm water. Set aside and wait for the yeast to bubble (about 10 mins). Add salt, pepper, and olive oil. Stir flour into mixture with fork until the dough is formed. On flour covered space, knead dough for 10 mins. Place dough back in bowl, cover with dish towel, set aside and let rise for 30 mins.


If making 2 round pizzas separate dough into two halves.

Roll out dough on well floured surface. If your pan requires it (cookie sheet especially) grease the pan then cover in light dusting of corn flour. Roll out the dough so that it is fairly thin and approximate to the size of the pan you are using. Place in pan and work dough so that it covers the surface, including the walls if using a cookie sheet. Using a fork, poke holes in the dough in several places. Allow dough to rise in pan for 10-15 mins.

Sauce:

1 16oz can crushed tomatoes
1 16oz can pureed tomatoes
1 tsp Black Pepper
1 tsp Basil
1 tsp Oregano
1 tsp Crushed Red Pepper Flakes (optional)

In medium size bowl mix the tomatoes and spices.

Toppings:

12oz Shredded Mozzarella
Parmesan Cheese (just a little bit to sprinkle on top)

I used the veggies from last week's CSA box (with the exception of the shitake mushrooms). Though any veggies (or meats) could be used.

7-10 Shitake Mushrooms, dried or fresh
3 ramps, including the greens on top
1 bunch Sorrel
1/2 cup Spinach

If using dried shitake mushrooms, rehydrate in water. If you don't have ramps or sorrel, substitute in 2 shallots and an extra cup of spinach (for 1 1/2 cups in total).

Slice mushrooms into quarters. Chop ramps, sorrel, and spinach. Set aside.

Assembly:

Spread the sauce evenly over the crust. Sprinkle cheese evenly across the pizza. Top with veggies, on all or half of the pizza. Sprinkle Parmesan cheese on top of veggies.

Bake for 25-30 mins. Allow to cool for 10-15 mins before serving.

Thin Crust Variation: I prefer thin crust pizza. Last night I halved the crust recipe and made it in a rectangular pan. The result was a nice thin, crisp crust.

Greek Pizza Variation Toppings:

4 Garlic Cloves
1 T Olive Oil
1 small Onion
10 oz. Mozzarella
3 oz. Feta
2 Tomatoes

Make the crust as described above.

Preheat the oven to 425.

Peel garlic cloves, wrap in tin foil packet with oil. Roast in oven for 30 minutes, about the time it takes for the dough to rise.

Chop the garlic and add to the sauce recipe above.

Assemble pizza as described above. For toppings, chop onion and tomato. After sprinkling mozzarella evenly over sauce, distribute the tomatoes and onions evenly. Crumble the feta, and sprinkle over the pizza. Following baking directions above.

Rhubarb Crisp

Sunday was Syttende Mai (Norwegian Constitution Day), and to celebrate, I hosted a small dinner party. The meal was rounded out by a warm rhubarb crisp with vanilla ice cream. This is the perfect dessert for spring, since rhubarb is just coming into season in Minnesota.



Rhubarb Crisp
Preheat the oven to 375 F

For the bottom:
4 cups rhubarb, diced
1/2 cup white or brown sugar
Mix together rhubarb and sugar and set aside.

For the crisp:
2/3 cup old fashioned oats
1/3 cup flour
1/4 cup sugar
1/4 tsp vanilla
1/4 cup butter, melted
Mix together the oats, flour and sugar. Whisk in the vanilla with the butter, and slowly pour the mixture over the dry ingredients, stirring as you pour. Mix well. The topping should be crumbly but moist.

Assembly:
Spread the rhubarb and sugar mixture evenly in the bottom of a small pan (I used a 7x5 pan for a thicker crisp). Add the oats mixture evenly over the top. It will not completely cover the top of the rhubarb, but this is okay, it will look great when the rhubarb starts to bubble through. Bake at 375 for 30 minutes, or until the crisp is starting to brown and the rhubarb mixture is bubbling through. Remove from the oven and let sit so it can cool somewhat before eating. Serve in bowls, topped with a scoop of vanilla ice cream. Yum!

Serves: 6

Pierogi

It was still in the cold dark days of the end of winter when we decided it was time for another pierogi night. One of our favorite Midwestern guys teams up with us for an epic night of pierogi, Polish beer and fun. Cheese, potato, and the added flavor of the caramelized onions make this a perfect comfort food!

Pierogi Dough:

2 c flour
1/2 tsp salt
1 egg
1/2 c sour cream
1/4 c butter

Mix flour and salt, add egg, mix, and slowly add in sour cream and butter. Use a fork to cut the mixture until a dough is formed. Refrigerate dough for 20-30 min before rolling out for pierogi.

Piergoi Filling:
2 tbsp butter
1/4 yellow onion, minced

1lb russet potatoes, peeled, boiled and mashed
1 cup cottage cheese
1/2 cup shredded sharp cheddar cheese
salt and pepper to taste

Saute the onion in the butter, cooking until the onion is translucent. Add the potatoes, cheeses, salt and pepper and mix thoroughly.

Assembly:

Roll out the dough until it is thin enough to almost see through it. Use a round cutter to cut out circles for the pierogi. We've found that a circle about four inches in diameter (or the size of the rim of a martini glass) works best. Wet the edges of the dough on one half of the circle with water, and place a heaping spoon full of filling in the middle. Fold the circle in half, crimping the curved edges with a fork. Voila! You have assembled your first pierogi.

Cooking:

Boil the pierogi in a large pot full of water, 2-3 minutes each. Be careful not to overfill the pot, or the pierogi might stick together. In the meantime, heat a skillet, and melt 1tbsp butter. Remove the pierogi with a slotted spoon and transfer to the skillet with the melted butter. Fry the pierogi, turning once to ensure a crispy outer coating, add more butter as needed.

Serve the pierogi topped with caramelized onions and sour cream.

Yield: approximately 30 pierogi