Rebecca's Recipes~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greetings again - I have several new recipes for you this week; hope you enjoy! As always, if you have any questions or feedback, please don't hesitate to email me.
Blessings,
Chef Rebecca [click here to email Rebecca]
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RAS-EL-HANOUT SPICED VEGETABLES and CHICKPEAS over CAULIFLOWERServes 12 (recipe can be halved, however leftovers are even more flavorful the next day)
Cauliflower resembles couscous when finely chopped. It is a great nutrient-dense, low calorie substitute for grains, especially for someone losing weight. Ras-el-hanout is a Moroccan spice mixture that can have up to 30 spices. This streamlined version contains spices that are thermogenic, stimulating, metabolism- and fat-burning.
Ras-el-hanout1 tsp. ground ginger
1 tsp. cardamom
1 tsp ground mace
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground coriander seeds
1/2 tsp. ground nutmeg
1/2 tsp. tumeric
1/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/4 tsp. ground anise seeds
1/8 tsp. ground cloves
(You can also purchase ready mixed Ras-el hanout at the store.)
Vegetables1 C garbanzo beans, soaked overnight
1 tbsp. coconut oil
1 leek, thinly sliced
1/2 lb. Brussels sprouts, quartered
4 carrots, cut diagonally
4 cloves garlic, chopped
1 C vegetable stock
1/2 C frozen peas
3/4 C cilantro, minced
Cauliflower1 tbsp. red palm oil
1 medium onion, finely diced
2 heads Romanesco, stalks and stems removed, cut into florets
1 tsp. tumeric powder
sea salt and pepper to taste
1. Drain the beans and place in a pot. Cover with water by 2 inches. Bring to a boil and then simmer, covered, for 45 minutes or until tender. Drain and set aside. You can also cook them in a pressure cooker for 10 minutes.
2. Meanwhile combine all the ingredients for the Ras-el-hanout and set aside. To prepare the cauliflower, place raw florets in a food processor and pulse until finely ground to the size of couscous.
3. In a wide, heavy saute pan over medium heat, add the coconut oil and leeks. Saute until tender, about 5 minutes. Add the Brussels sprouts and saute for another few minutes. Add the carrots and garlic and saute for another minute. Season with salt.
4. Add 2 tbsp. of the Ras-el-hanout and stir to combine. Deglaze the pan with the stock. Turn up the heat and allow the stock to reduce. When the vegetables are tender and the sauce is thickened, stir in the garbanzo beans and peas. Stir to combine and remove from heat. Taste and adjust seasonings, if necessary.
5. Transfer to a bowl and toss in half the cilantro. Cover and set aside.
6. Rinse the pan the vegetables were cooked in and return to the stove and turn on medium heat. Add the red palm oil and onion and saute until the onion is softened, about 5 minutes.
7. Add the cauliflower and saute for a few minutes. Cover the pan and allow to cook for 5-10 minutes, stirring every so often, until the cauliflower is tender, but not mushy. Uncover the pan, stir in the turmeric, and season to taste with salt. Allow the cauliflower to brown a little then turn off the heat.
8. Add the remaining cilantro to the cauliflower and toss to combine. Transfer to a serving platter and pile the vegetable mixture on top. Serve!
9. You can add dried currants and pistachios to the vegetable mixture for even more deliciousness.
CARROT PUFFSThis is a modernized version of an 18th century recipe.
1. Boil 1 pound of carrots, drain and mash them. Add the juice from 1 orange, the yolks of 2 eggs, and enough breadcrumbs to bind the mixture. Then fold in the whipped whites of the eggs.
2. Have a little oil in the pan. When it is hot enough, mould the mixture with your fingers into round puffs the size of ping-pong balls. Drop these into the oil and roll them in the pan until they are crisp and brown on the outside (they should be crunchy on the outside and light in the center). Place them on a dish and serve at once.
WILTED CHARD SALADServes 4
2 tbsp. sesame oil
2 oz. ginger root, grated
3 cloves garlic, sliced
1 red chili pepper, deseeded and sliced
1 tbsp. each: crushed cumin seeds, cardamom and coriander
1 pound chard, leaves torn and stalks chopped (keep them separate)
1/4 tsp. sea salt
1/4 tsp sweetener
1 tbsp. curry powder (optional or to taste)
1. Heat the oil in a pan and add the ginger, garlic, chili, spices and chopped chard stalks. Stir-fry until the spices darken and the garlic browns; by then the stalks should be softened.
2. Now add the torn leaves and stir-fry rapidly for about 30 seconds. Add the salt and sweetener, stirring again, then tip the contents into a salad bowl, sprinkle with the curry and serve immediately.
BUFFALO STEW with TURNIPSmakes 12 large servings
You can substitute any meat you like for this recipe. This recipe was inspired by a traditional Lakota Buffalo Stew.
2 lbs. buffalo stew meat, trimmed and cut into 1 inch cubes
1 1/2 tsp. sea salt, divided
3 tbsp. butter
4 small onions, sliced
4 cloves garlic, sliced
2 bay leaves
2 C chicken stock
4 tbsp. arrowroot
1/2 tsp. freshly ground pepper
2 large turnips, peeled and medium dice
4 stalks celery, sliced into half moons
1/2 C chopped parsley
1. Preheat the oven to 450 degrees.
2. Sprinkle the buffalo meat with 1 tsp. salt and set aside.
3. Heat a dutch oven over medium-high heat and add the butter. Working in batches, brown the meat on all sides, about 5 minutes per batch. Remove from the pan and set aside in a medium bowl.
4. Add the onions and a pinch of salt to the pot. Saute until softened, about 5 minutes. Add the garlic and bay leaves and cook 2-3 minutes.
5. Add the chicken stock, arrowroot, black pepper and browned meat. Bring to a boil and reduce heat to a simmer. Cover, place in the oven and cook for 1 hour.
6. Remove stew from the oven and add the turnips, carrots and celery. Stir to combine. Cover, return to the oven and cook for another 20-30 minutes, or until the turnips are tender.
7. Season with salt and pepper. Stir in the fresh parsley and serve.
8. You could also add some Yellow Finn potatoes to the stew when you are adding the turnips.
GINGER LEMON SPRITZERServes 6
The lemon and ginger in this refreshing beverage aid in digestion and detoxification.
3 C water
7 slices ginger root
3 dates, pitted and halved
zest and juice from 2 lemons
1/2 bottle natural sparkling mineral water, chilled
mint for garnish
1. Add the water, ginger, dates, and lemon peel to a pot over medium heat. Bring to a boil then turn down to a simmer. Cover and simmer for 30 minutes.
2. Strain the liquid into a bowl and allow to cool completely. Reserve the dates for another use.
3. Once the liquid has cooled, add the lemon juice and sparkling water. Add the water a little at a time and keep tasting until it has reached the desired flavor, depending on desired strength. Put a mint sprig at the bottom of each glass and pour in the spritzer. Serve.
ROASTED GARLIC and HERB ROOT MASHServes 6
A delicious low-glycemic alternative to mashed potatoes. Garlic, oregano, and thyme add powerful anti-bacterial and anti-microbial properties.
1 small bulb garlic
1 head Romanesco cauliflower, chopped into small florets
2 medium turnips, cut into 1 inch cubes
2 -3 parsnips (optional; add if you have some left from last week!)
1/2 tsp. fresh oregano
1/2 tsp. fresh thyme
sea salt and pepper to taste
ghee or butter, if desired
1. Preheat the oven to 400 degrees. Wrap the garlic bulb in parchment paper and roast for 30-40 minutes.
2. Place the cauliflower, turnips, and parsnips (if using) in a steamer and steam until tender when pierced with a fork, about 15-20 minutes. It is fine if the cauliflower is softer than the other vegetables.
3. Transfer steamed vegetables into a medium pot. When the garlic is roasted, squeeze softened cloves out of the bulb into the pot. Add the oregano, thyme salt and pepper. Using an immersion blender, blend until smooth (i.e. mashed potato consistency). For a chunkier mash, use a potato masher. Add more oregano or thyme if needed. Add salt and pepper to taste. For added creaminess and flavor, add a few tbsp. ghee or butter when mashing.
Yes, I know this is yet another carrot soup recipe, but I was playing around with some leftover carrots the other night and made this and loved it so much I just had to include it -- it is just so yummy and comforting!REBECCA'S ROASTED CARROT SOUP/PASTA SAUCE/DIPServes 4-6
This recipe is very versatile! Thin it with broth when pureeing and it is a soup. Leave it thick and creamy and it makes a great pasta sauce. You can also serve it over other roasted veggies - or use it as a dip for crudites or breadsticks or whatever you like!
1 large bunch of carrots, cut into quarters
1 large red onion, peeled and cut into chunks
1 large shallot, minced
1 tbsp. minced fresh ginger (or to taste)
1 large leek, cleaned and sliced into half moons
stock of choice (I like to use organic low-sodium chicken stock)
olive oil
balsamic vinegar
sea salt and fresh ground pepper
1. Place carrots and onions in a large mixing bowl and sprinkle liberally with olive oil. Add a few sprinkles of Balsamic vinegar. Mix well to coat .
2. Spread veggies evenly out on a baking sheet.
3. Bake in a 350 degree oven until the carrots are very tender, about 40 minutes. You want the carrots to have a slight browness.
4. Meanwhile heat a soup pot over medium-high heat and add a little olive oil. Add the leek and saute until wilted and fragrant, about 7 minutes. Add the shallot and continue to saute for another few minutes.
5. When the the carrots and onions are done, add them to the soup pot and sprinkle in the minced ginger. Add enough stock to just cover the vegetables by about an inch. Bring to a boil, then reduce heat and cook, covered, until the carrots become even more tender, about 10 minutes or so. You also want the ginger to infuse the mixture.
6. When the carrots are done, use an immersion blender to puree until smooth. (You can also puree in a regular blender.) Adjust consistency as desired with additional stock.
7. Season with salt and pepper to taste and serve warm.
RAW APPLESAUCE6-8 apples, cored and quartered
zest of 1 lemon
juice of 1 lemon
ground cinnamon to taste
freshly ground nutmeg to taste
pinch of ground allspice
1. Place apple pieces in a food processor fitted with the S blade. Pulse until you reach the desired consistency - chunky or smooth.
2. Add spices, lemon juice and zest. Pulse to combine thoroughly. Check for flavor and adjust to suit your taste buds. Sometimes I add a little vanilla or a pinch of sea salt to heighten the flavors. Heat and serve warm, leave at room temperature, or serve chilled. This makes a lovely side dish for roasted chicken and is also great as a snack. It is easy and refreshing, and a great way to use some of the apples that aren't as crisp as when you first got them. Hope you enjoy!
Signs of awakening can be felt and observed throughout the farm. The first flower buds on a wild plum tree are starting to swell and break open. Like a japanese cherry tree, in a couple of weeks it will be draped in beautiful white blossoms. In our orchards, the Santa Rosa Plums and Blenheim Apricots will be next. I always cross my fingers and hope that their early bloom coincides with dry weather to ensure a good fruit set.
