Week 19: Roots, Squash and More Greens!

 
Squash Soup
An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart! 
 
1 1/2 pounds tart apples, peeled, cored, and quartered 
5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties from Groundswell and had success with all!) 
1 large onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
teaspoon salt
1/2 teaspoon ground pepper
10-12 cups vegetable broth or chicken broth
1-1 1/2 cup cream, optional (your could also use plain yogurt here)
Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two baking pans and drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
In food processor or blender at low speed, blend one-third of roasted vegetable mixture with 1 -2 cups broth until pureed. Pour pureed mixture into a dutch oven. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Stir in cream (or yogurt) and adjust seasoning as desired.  
 
 
Beet Cake
This is my favorite beet cake recipe! 
for the cake
95g dark chocolate
3 medium eggs
300g sugar
240ml safflower oil
300g diced cooked beets (takes about 45 minutes in simmering water, just cover beets w/water) puree in blender w/a little water
1 teaspoon vanilla extract
10g cocoa powder
200g flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250g dark chocolate, broken into pieces
250ml heavy cream
Pre heat oven to 350 f.
Melt  chocolate (for the cake) over double boiler. Cool slightly. In a bowl, whisk eggs, sugar & oil. Slowly add cooked beet puree, melted chocolate & vanilla to egg mixture. Beat just untill combined.
Sift cocoa, flour, baking soda and salt. Add to beet batter. Fold just til combined.
Grease (oil, butter, flour mix) 10 inch spring form cake pan.  Pour the cake batter into the prepared cake tin (lined with foil if not a good seal on spring-form pan). Bake for about 30-40 minutes.
While the cake is baking, work on the ganache. Melt chocolate in double boiler. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. 
When the cake is done, cool for a few minutes on a wire rack. Take out of spring form pan and  pour the chocolate ganache over while the ganache and cake are still slightly warm.  Let the ganache topping cool and set before serving (place in fridge to cool quickly). 
 
Ants on a Log
I couldn’t resist adding this. Who doesn’t love ants on a log?
Try dried cherries in place of the raisins and add chocolate chips for a change! 
Peanut Butter
Raisins, Dried Cherries, Dried Cranberries 
Chocolate Chips, optional
Celery, washed and cut into 4-5 in pieces
 
Spread peanut butter on celery stick and top with desired dried fruit and/or chocolate
 
 
Parsnip Apple Soup
Another easy pureed soup, I love the parsnip and curry flavor in this soup! 
Recipe Adapted from Cooking Light
 
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled apple 
1-2  tablespoon curry powder
1 tsp crushed coriander 
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom, optional
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (or parsley root, root part only)
4 cups stock (I used vegetable, chicken would work as well)
1 cup apple cider
salt, pepper to taste 
1/2-1 cup cream 
 
Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, stock and apple cider; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until parsnip is tender. Either use an immersion blender to puree the soup or follow the directions below. 
 
Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Place the mixture back into the dutch oven and bring to a soft simmer. Stir in the cream and adjust seasoning as desired. 
 
 
Spaghetti Squash with Meatballs
 
1 large or 2 medium sized Spaghetti Squash
 
Your favorite meatballs and marinara sauce (see this recipe if you don’t have a favorite Old Fashioned Meatballs in Red Sauce)
 
Mozzarella and Parmesan cheese, optional
 
 
 
Preheat oven to 375. Cut the squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Bake squash for about 40 minutes or until fork tender. Using a fork or large spoon, gently scoop out the squash while keeping the long ‘spaghetti-like’ strands in tack. 
 
 
Serve with meatballs and sauce over the squash. Top with cheese, if desired. 
 
 
 
Braised Collards
When I don’t have time to let them cook for hours with ham hocks, I make this much quicker dish with bacon fat. 
 
1 tablespoon bacon fat (I always save the bacon fat after making bacon, store in the fridge.) OR olive oil
1 onion, thin sliced
1 large garlic clove, chopped
15 leaves  collard greens, cleaned, trimmed & chopped
1 cup chicken broth (or vegetable stock)
1 tablespoon balsamic vinegar (apple cider would work here if you don’t have any balsamic, just increase the sugar a bit)
1 teaspoon sugar
Salt to taste
Red pepper flakes to taste
Heat the fat in a large skillet. Add the onion and cook for about 10 minutes, stirring occasionally over moderate heat. They should be turning very light golden. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 40 minutes, stirring occasionally. Taste and adjust seasonings.
 
Bell Pepper Coleslaw
recipe adapted from food network
got any of those peppers still hanging out in the fridge? Pop them in a freezer bag and freeze them soon or try this salad! 
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain dijon mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped OR 1 celeraic, shredded
1 kohlrabi, peeled and shredded, optional
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped 
1/4 cup chopped cilantro, optional
 
 
 
 
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Whisk in mayo and mustard until combined and forms creamy dressing.  Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
 
 
 

 
This entry was posted in beets, cabbage, celeriac, celery, chives, cilantro, collard greens, dairy free, garlic, green onion, kohlrabi, parsley root, parsnips, Preserving!, sweet peppers, vegetarian, winter squash. Bookmark the permalink.

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