Moroccan-Style Pumpkin With Lamb and Lentils

A lovely healthy stew for the fall.


Materials

• 2 tablespoons olive oil, plus a little more if necessary
• 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
• Salt and freshly ground black pepper
• 1 large or 2 medium onions, roughly chopped
• 6 cups 1-inch cubes pumpkin flesh
• 2 teaspoons minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 fresh bay leaves
• 1/2 cup dry white wine
• 2 cups chicken, beef or vegetable stock
• 1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
• 1 cup lentils
• Chopped cilantro for garnish

Methods

1. In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
2. If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
3. Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
4. Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Time
1 hour 30 minutes

Yield
4 to 6 servings

Source
http://www.nytimes.com/recipes/12892/Moroccan-Style-Pumpkin-With-Lentils.html

Coconut Panna Cotta with Mango Lime Coulis

Materials

• 1 (14oz) can coconut milk
• 1 Tablespoon agar flakes (not powder)
• 1 6 inch vanilla bean pod
• 5 Tablespoons honey, divided
• 1 cup plain Greek low-fat yogurt
• Zest and juice of lime
• 1 ripe mango (8 ounces), peeled and cubed Fresh papaya slices, for garnish

Methods

1. Lightly and completely oil five ½ cup ramekins with olive oil or coconut oil cooking spray. Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard and solids.
3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1 ½ hours
4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; puree until smooth.
5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with Papaya slices, serve with remaining coulis on side.

Source: http://thewholejourney.com/coconut-panna-cotta-with-mango-lime-coulis

Vegan Tempeh w/Coconut Milk and Lemongrass

Fantastic vegan entree with hints of Thai flavors. Really tasty.

Materiala

• 1/2 cup coconut milk 
• 1/2 cup non-dairy milk, plain or vanilla 
• 1/4 cup organic peanut butter 
• 4 Tablespoons Bragg's Liquid Aminos (or low-sodium soy sauce) 
• 2 Tablespoons minced lemongrass (see note) 
• 2 Tablespoons pure maple syrup (or brown sugar) 
• 1 teaspoon crushed red pepper, optional 
• 2 Tablespoons organic canola oil 
• 1 pound tempeh, steamed for 10 minutes, diced 
• 1 large red bell pepper, seeded and cut into thin slivers 
• 8 ounces snow peas, trimmed 
• 1 bunch scallions, chopped 
• Juice of 1 lime 
• 1/4 cup chopped unsalted dry-roasted peanuts, for garnish 

Methods

1. Put coconut milk, milk, peanut butter, soy sauce, lemon-grass, brown sugar, and crushed red pepper, if using, into food processor or Vitamix blender; puree until smooth. 
2. Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas, and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender. 
3. Reduce heat to medium. Add pureed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with peanuts; serve. 

Serves: 4

Notes: To extract the most flavor, pound the lemongrass's white stem end flat before mincing it. Discard the fibrous green end. Also, extra-firm tofu may be used instead of the tempeh.

Source: http://www.vegancoach.com/vegan-entree.html

Whole Chicken in a Slow Cooker

Materials

Rub Ingredients


• 4 tsp. salt
• 
2 tsp. paprika
• 
1 tsp. cayenne pepper
• 
1 tsp. onion powder

• 1 tsp. thyme
• 
1 tsp. white pepper
• 
1/2 tsp. garlic powder

• 1/2 tsp. black pepper

• 3-1/2 to 4-1/2 lbs roasting or fryer chicken

• 1 cup chopped onion, approx 1 medium to large onion

• 4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds

• 4 celery stalks, cut in thirds

• 2 garlic cloves, peeled and smashed
• 
1 lemon quartered

Methods

1. Combine rub ingredients in a small bowl.
2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken and pat dry with paper towels.
3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
4. Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
5. Remove chicken and place in a 9x13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Reference

Little Kitchen: http://www.thelittlekitchen.net/2011/02/03/whole-chicken-in-a-slow-cooker/

Polenta with Kale and Mushrooms

Materials

(note often halve this)

• 1-1/4 lbs. kale, stemmed, cut into 1" pieces
• 4 c. whole milk (can substitute some of this for chicken broth)
• 3-1/2 c. water
• 2 c. polenta
• 1/2 tsp. salt
• 3/4 tsp. black pepper
• 4 oz. pancetta or bacon, coarsely chopped
• 4 oz. mushrooms (such as crimini, ester, and stemmed shitake), sliced
• 4 Tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 c. low-sodium chicken broth
• 2 Tbsp. chopped fresh thyme
• 1 Tbsp. grated lemon peel
• 4 Tbsp. unsalted butter
• 2/3 c. freshl grated parmesan cheese

Methods

1. Cook cake in a large pot of boiling salted water until tender, about 6 minutes. Drain.
2. Bring milk, water, polenta, salt, pepper to a boil in a heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
3. Meanwhile, cook pancetta in a large heavy skillet over medium-high heat until golden brown, about 3 minutes.
4. Add mushrooms and 2 Tbsp. oil to drippings in skillet. Saute until mushroom are tender, about 6 minutes.
5. Stir in Kala and Pancetta.
6. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes.
7. Stir in thyme, lemon pee, and 3 Tbsp oil. Season to taste with salt and paper.
8. Whisk butter and Parmesan cheese into polenta and divide among plates. Top with kale mixture.

Source

Epicurious. com

Pacific Coast Farmer's Market Association

Notes

Recipe (and ingredients!) from local farm near Half Moon Bay

Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel

Materials

• 3 large globe artichokes
• 1/2 lemon, juiced, plus 2 lemons, zested and juiced
• 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
• 2 bulbs fennel, finely sliced lengthwise
• Salt and pepper
• 2 tablespoons peanut oil
• 6 (6-ounce) rockfish or halibut fillets
• 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
• 4 plum tomatoes, peeled, seeded, and large diced
• 1 cup dry white wine
• 1 cup fish or chicken stock, optional
• 2 tablespoons capers
• 1 tablespoon chiffonaded basil leaves

Methods

1. Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
2. In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
3. Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
4. Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

References

http://www.foodnetwork.com/recipes/bobby-flay/rockfish-with-tomatoes-capers-lemon-artichokes-and-fennel-recipe/index.html

Black Kale (Cavolo Nero)

Materials

• 3 tablespoons olive oil
• 1 medium yellow onion, medium dice
• 4 medium garlic cloves, minced
• 2 teaspoons kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup freshly squeezed orange juice
• 4 pounds black kale (about 6 to 7 bunches), tough stems removed and leaves cut into bite-size pieces

Methods

1. Heat olive oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, garlic, salt, and red pepper flakes (if using) and cook until vegetables have softened, about 4 to 5 minutes.
2. Increase heat to medium high, add orange juice, and bring to a simmer. Add a few handfuls of kale and, as it wilts, continue to add a handful at a time, stirring constantly, until all the kale is in the pan, about 10 minutes. Continue to cook, stirring occasionally, until all the kale is wilted, about 2 minutes more. Season with salt and freshly ground black pepper. Serve immediately.

Reference

http://www.chow.com/recipes/27910-cavolo-nero-black-kale