Saturday, October 30, 2010

Apple-Cranberry Crisp Pie

This is a delicious pie combining two popular fall fruits--apples and cranberries.  Plus there's no need to make a top crust for this pie.  You will need 1 pie crust rolled out to fit a deep dish 9 inch pie pan.  If you use a refrigerated or frozen ready made crust, you'll probably have too much filling.  Solution--just make two shallow pies!  I think most packages come with 2 crusts anyway.

Filling
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
5-6 cups thinly sliced peeled apples
1-1/2 cups fresh or frozen cranberries (cut in 1/2)

Topping
1/2 cup rolled oats
1/3 cup firmly packed brown sugar
1/3 cup flour
1/4 cup butter

Heat oven to 425 degrees.  Roll out pie crust and fit into pan.  Crimp or flute the edge of the crust. 
Combine sugar, 2 tablespoons flour, cinnamon and salt.  Mix well.  Add apples and cranberries and combine.  Spoon into crust lined pan.
Combine topping ingredients; mix with fork or pastry blender until crumbly.  If it seems to soft, add a bit more flour.  Sprinkle over the filling.
Cover the edge of the crust with a pie shield if you have one.  This will prevent the edges from getting too brown. 
Bake the pie for 35 to 45 minutes or until the apples are tender

and the topping is golden brown.

Saturday, October 2, 2010

Beet and Potato Roesti

This is very good recipe for someone who is not a big fan of beets especially if you use beets that are not red.  We had 2 large golden beets from our CSA farm and quite a few potatoes.  My husband loved this dish and ate most of it himself.
2 large beets, peeled, about 4 cups when grated
enough potatoes grated to equal 4 cups, no need to peel them
salt and pepper
4 scallions chopped
2/3 cup flour
2 tablespoons butter (we ran out of butter and I used some walnut oil)

Preheat a large skillet over medium heat.  Mix the beets, potatoes and flour a few spoonfuls at a time until well combined.  Melt butter in skillet or heat the oil.  Put the vegetable mixture in the pan and flatten with a spatula.  I covered the pan to make sure the vegetables cooked through.  Cook for 10-15 minutes.  Check the bottom to make sure it is brown and crispy. 

Now you need to flip it over which can be a bit tricky.  First run a spatula under the patty to make sure it will come out of the pan.  Try putting a big plate or round cookie sheet over the skillet and flip it on to the plate.  Then slide the roesti back into the pan.  Cook on the second side until crispy.  Probably another 10 minutes.  There is no need to cover the pan.  The worst that can happen is that it doesn't flip out in one piece.  It will still taste great!

Serve warm in wedges with the green onions (scallions) sprinkled on top. 

Our roesti looked like crispy hash browns and just had an added sweetness from the beets. 

Adapted from a recipe on Dianasaur Dishes blog.  She has a picture of what it would look like made with red beets.  I also made a much larger recipe than the original using more beets and potatoes.  It would probably be easier to flip it if it were smaller.

Roasted Tomato & Red Pepper Soup

I found this soup recipe online.  It was originally published in an article in Vegetarian Times called The Superfoods Recipes.  I'm pleased to know its a superfood, but it also happens to be delicious to eat and easy to make.  We're getting out of the tomato season now, but if you happen to have some tomatoes left this is a great use for them.

2-1/4 lbs. ripe tomatoes, halved lengthwise
2 large sweet red peppers, quartered, seeded
1 onion, cut into thin wedges
4 large cloves garlic, peeled
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon fresh thyme leaves or 1/4 tsp. dried thyme
2 cups chicken broth or vegetable stock
Salt and freshly ground black pepper to taste

1.Preheat oven to 450° F.
2.Arrange tomatoes, flesh side up, bell peppers, onion and garlic on large baking sheet.
3.Drizzle oil over; sprinkle generously with salt and pepper.
4.Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes.
5.Remove from oven; let cool.
6.Transfer vegetables and any juices to food processor or blender.
7.Add basil and thyme leaves.
8.Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
9.Return soup to pan, and heat through, stirring occasionally.
10.  Good with a dollop of sour cream on top.

Friday, October 1, 2010

Spaghetti Sauce with Italian Sausage and Swiss Chard

Last Saturday we got a large bunch of Swiss Chard in our CSA box.  We do like chard but I'm always looking for new ways to use it.  I had saved this recipe that I found in a Willy Street Co-op newsletter.  This might be a good recipe for people who are not big fans of Swiss Chard.  It sort of blends in with the sauce.

Olive oil
1 small onion, chopped
2 carrots, peeled and chopped small
2 celery stalks, chopped
1 bunch chard, stems and leaves chopped separately
1# Italian sausage, either bulk or sliced if you have links
1 can (28 oz.) crushed tomatoes (diced would also work fine)
1 can (6 oz.) tomato paste
1 teaspoon dried oregano
1/4 teaspoon fennel seeds (optional--I used them)
Salt and pepper
a little sugar or honey

Brown sausage in a large pot.  Remove sausage and drain any fat left in the pan.  Coat the pan lightly with olive oil and add carrots, celery, and onions as you get them prepped.  Saute for 5 minutes or so and add the chard stems.  Cook an additional 5-10 minutes until the vegetables begin to soften.  Put the sausage back into the pot and add the canned tomatoes, tomato paste, oregano and fennel seeds.  Add some water if the sauce seems too thick.  I probably added 1-2 cups.  Bring to a boil and then lower heat and cook for about 30 minutes, partially covered, until the vegetables are cooked through.  Stir in the chard leaves.  I like them chopped into small pieces so that the chard will blend into the sauce and you won''t have any stringy greens.  Cook until just wilted.  Taste sauce and add salt and pepper as needed.  If the sauce tastes too acidic add a spoonful of honey or a pinch or two of sugar. 

Serve the sauce over your choice of pasta.  I used whole grain rotini. 

Some notes:  This is good place to use the onion chopper that I mentioned earlier or your food processor so that you don't spend too long chopping the veggies.

I used link Italian sausage from Jordandal Farms, a local Madison producer.  It is very lean and tasty. 

Adapted from Culinate.com