Author: Judi

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JUDI’S RECIPES – WEEK 21 – OCTOBER 25, 2022

OCTOBER 25, 2022

Hi Everybody,

Homestretch going on! Next Tuesday is our last day for pickup. If you have not yet volunteered to help at the CSA, please do so now.

This week we are getting more potatoes. Some of us have quite a stockpile. But, even if you only have a few, this is a great time to use your potatoes in a traditional Italian comfort dish: Pasta with Peas and Potatoes. I know what you’re thinking: “Two starches in the same dish?” Yes, yes, yes! It’s delicious comfort food and you should try it.

PASTA WITH PEAS AND POTATOES

Ingredients

1 onion, finely diced

1 large potato or two small potatoes, peeled and cubed

1 pkg frozen peas

5 c. water

1/2 lb tubettini, orzo, or small shells

1 TBS olive oil, plus more for serving

Grated parmesan cheese, for serving

Directions

1. Saute the onion in the olive oil in a medium pot over medium heat until the onion is golden.

2. Add the potatoes and the salt. Cover and cook for 5 minutes.

3. Uncover and add the frozen peas. Cook, stirring for 1 minute.

4. Add five cups of water and bring the mixture to a boil. Lower to a simmer, cover, and cook for 10 more minutes.

5. Uncover and add the pasta. Cook until the pasta is al dente (still chewy, but not mushy).

6. Remove the pot from the heat and drizzle lightly with olive oil.

6. Taste and adjust the seasoning.

7. Serve and pass the grated cheese.

HELPFUL HINT: For a little extra flavor, add cubed pancetta or bacon.

ANOTHER HELPFUL HINT: For a soupier version, add an additional cup of water.

It looks as if this will be a rainy week. This dish is perfect for Fall weather!

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 20 – OCTOBER 18, 2022

OCTOBER 18, 2022

Hello Everyone,

We’re almost at the end of our terrific CSA season. And a great season it has been! Have you ever seen more wonderful tomatoes?

Now that Fall is in full swing (the trees in the Hudson River valley are stunning right now – stay tuned, New York City!), we can enjoy all the colors. The best of the fall harvest is now coming in. And that includes Fall greens. This week we have Bok Choy, a delightful vegetable that doesn’t require fancy preparation to make it appealing. Good seasoning and a simple saute will do the trick.

SAUTEED GARLIC BOK CHOY

INGREDIENTS

3 TBS vegetable oil

3 cloves fresh garlic, minced or chopped

2 shallots, finely chopped

1 bok choy, washed, dried, and halved or quartered, depending on size

2 TBS soy sauce

1/2 tsp sesame oil

crushed red pepper (optional)

DIRECTIONS

1. Heat the vegetable oil in a large skillet or wok. Add the shallots and saute over medium heat until translucent. Add the garlic and saute just until you can smell the garlic, about 30 seconds.

2. Add the bok choy and continue to cook for two or three minutes. You want it to remain crisp.

3. Add the soy sauce and continue to saute for another two minutes.

4. Add the sesame oil and the crushed red pepper (if you are using it). Toss everything just until the sesame oil has coated the bok choy, about one minute.

Serve and enjoy.

HELPFUL HINT: This make a great dinner dish with scallion brown rice and a piece of chicken or fish.

ANOTHER HELPFUL HINT: If you’re feeling wicked, a splash of white wine before you add the bok choy will elevate this dish.

Enjoy the bok choy and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 18 – OCTOBER 4, 2022

OCTOBER 4, 2022

Hi Everyone,

As we move toward our grand finale for this CSA season, the root vegetables and winter squashes dominate.

This week’s recipe is for butternut squash and bacon risotto, a totally yummy use for squash. You can use any winter squash in this recipe, but I like the butternut best.

WINTER SQUASH AND BACON RISOTTO

Ingredients
  • 2 TBS olive oil
  • 1/2 sweet onion, coarsely chopped
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1 1/3 c. cooked butternut squash
  • 3 c. chicken or vegetable broth
  • 1 c. Arborio rice
  • 2/3 c. white wine
  • 1/2 c. Parmesan cheese
  • 4 slices cooked bacon, chopped
Instructions

1. Add the cooked squash to the chicken broth and bring it to a simmer. Keep warm.

2. Heat the oil in a large pan on low heat. Add the onion, garlic salt, and pepper. Cook for 2 to 4 minutes, until the onion is softened.

3. Add the rice to the large pan and stir to coat with the oil and seasonings. Add the wine and stir, scraping up all the bits in the pan. Cook on low heat until the wine is absorbed.

4. Slowly, 1 cup at a time, add the broth and squash mixture to the rice. Stir the mixture frequently until the liquid is absorbed. Continue doing this, one cup at a time, until all the broth and squash mixture is absorbed.

5. Remove the pan from the heat and stir in the parmesan cheese. Top with the chopped bacon.

Enjoy!

HELPFUL HINT: To cook squash, pierce it in several places and microwave until soft. Then cut it open, remove the seeds and then remove the meat from the skin. You could also just buy it already cooked in any supermarket.

ANOTHER HELPFUL HINT: This is a sl-o-o-w dish. If you are in a hurry, leave it for another time. It is totally worth the time you have to put into it, though.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2022

SEPTEMBER 28, 2022

Hi Everyone,

Fall has arrived with a big bang. It’s hurricane season!  I hope it has little effect on you and yours.

This week we are getting poblano peppers. These are mild peppers, used in Mexican food. Chiles Rellenos are a warm and comforting dish for those cool fall nights. Not spicy,  but rich and enjoyable, these are also simple to make. This version is baked, not deep-fried, so it is healthier than the classic version.

CHILES RELLENOS

Ingredients

4 poblano peppers

1/2 c. cheddar, jack, or a mixture of the two kinds of cheese. You can also buy shredded Mexican cheese.

2 oz. additional cheddar cheese

2 eggs

1/4 c. flour

1/2 tsp cumin

3/4 c. milk

1/2 tsp salt

1/2 tsp black pepper

Directions

  1. Roast the peppers. Place each pepper directly on the burner on your stovetop. Using a medium flame, roast the peppers on all sides until they are blackened. Place the roasted peppers in a paper bag, close it, and steam the peppers for 15 minutes.
  2. When the peppers are cool eenough to handle, remove them from the bag and remove the skins by rinsing the peppers in cool water. Cut the tops off the peppers and remove the seeds and veins. Run some cool water in the peppers to rinse out the debris.
  3. Stuff the peppers with the cheese and place them in a baking dish.
  4. Preheat your oven to 375 degrees.
  5. Mix the milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and egg mixture and whisk. A few lumps are okay.
  6. Pour the miture over the peppers.
  7. Pour the additional cheddar cheese over the top.
  8. Bake the peppers for 30 minutes or until the cheese is melted.

Enjoy!

HELPFUL HINT: You may be accustomed to eating this dish with tomao sauce on top. If you like that, you can get a small can of Mexican style tomato sauce in the ethnic section of most supermarkets amd grocery stores. Just pour this over the top of your dish before baking the peppers.

ANOTHER HELPFUL HINT: If you like spice, you can use pepper jack cheese, or you can sprinkle the top of the dish with cayenne pepper.

I hope you enjoy this.

Have a delicious week! Shana Tova to those who celebrate the Jewish New Year.

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 20, 2022

SEPTEMBER 20, 2022

Hi Everyone,

As Fall moves in, we are beginning to receive the gems of the harvest. Today we’re getting lavender, a sweet-smelling herb with lovely purple flowers. But they are more than pretty. Lavender is a great culinary herb, useful in dishes of all types.

Today’s recipe is one for lavender-chocolate fudge with a salted caramel topping. I think you’ll like it. No need to turn on your oven!

CARAMEL LAVENDER CHOCOLATE FUDGE

Ingredients

For the Fudge:

2 ½ c. semisweet chocolate chips

1  14-ounce can sweetened condensed milk

3 TBS unsalted butter

*1 TBS culinary lavender, finely ground (in a spice grinder, clean coffee grinder, or with a mortar and pestle)

For  the Salted Caramel Top:

½ tsp sea salt or flaky finishing salt

*1 tsp culinary lavender

1 c. granulated sugar

4 TBS unsalted butter

¼ c. whipping cream

 

Directions

For the Fudge:

1. Line a 9-inch by 9-inch square baking pan with foil and set it aside.
2. Put all the fudge ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt, and combine with the other ingredients into a smooth, creamy mixture.
3. Pour the mixture into the prepared pan and smooth the top. Cover it with plastic wrap and chill in the refrigerator for a few hours until set, or refrigerate overnight.

For the Salted Caramel Top:

1. Remove the fudge from the refrigerator to sit while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel. Set aside.
2. Put the sugar into a heavy saucepan over medium-high heat. Allow the sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to speed melting and prevent burning. Stir until the sugar is liquefied (about 10-12 minutes).
3. Reduce the heat to medium and add the butter. It will splatter, so be careful to avoid getting burned. Stir the mixture to melt and incorporate the butter fully.
4. Slowly drizzle the cream into the caramel mixture. Again, be careful, as it will splatter. Stir the mixture to thoroughly mix the ingredients. Remove the pan from the heat and allow it to cool for 3 to 4 minutes. If you let it cool any longer than that, it will thicken and will not be spreadable on the fudge.
5. Spread the caramel on top of the fudge, quickly smoothing it evenly over the surface. Immediately sprinkle the salt and lavender mixture on top of the fudge, before it sets. Return the fudge to the refrigerator to set for a few hours.
6. When ready to serve the fudge, remove it from the refrigerator. Lift the fudge and the foil out of the pan. The caramel top will be firm but can be cut. It will soften when it sits at room temperature. Cut the fudge into ¾-inch by ¾-inch square pieces. The easy way to do this is to cut 3/4-inch wide strips and then cut those into 3/4-inch pieces. Serve immediately or wrap the pieces in foil (most craft stores have foil candy cups if you’re feeling fancy.
HELPFUL HINT: The kind of lavender for sale in craft stores and at florists has added chemicals as preservatives. Culinary lavender is unadulterated. Rest assured that Stoneledge Farm only grows organic and unadulterated lavender.
I hope you enjoy this treat, and that you have a delicious week.
Best,
Judi

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JUDI’S RECIPES – WEEK 15 – SEPTEMBER 13, 2022

SEPTEMBER 13, 2022

Hi Everyone,

Autumn is undoubtedly on the horizon. The root vegetables are coming in, and so is squash! Winter squash is hearty, flavorful, and easy to prepare. Today’s recipe is pretty simple and delicious. It’s a winter squash casserole.

SAVORY WINTER SQUASH CASSEROLE

Ingredients

2 medium winter squash (such as butternut, acorn, or a combination of any squashes you like) peeled, seeded, and cubed (about 6-8 cups of cubes)

¼ c. all-purpose flour

⅛ tsp cornstarch

2 tsp ground ginger

1 tsp salt, plus more to taste

½ tsp black pepper, plus more to taste

4 to 6 garlic cloves, minced

½ c. finely chopped fresh parsley

2 TBS finely chopped fresh rosemary

⅓ c. plus 2 TBS olive oil

Directions

  1. Preheat the oven to 325 degrees. Place the squash cubes in a large mixing bowl.

  2. In another, smaller bowl, whisk together the flour and cornstarch, then whisk in the ginger, salt, and pepper. Add half the dry ingredients mixture to the squash and toss gently but thoroughly to combine. Add the remaining dry ingredients and toss again until the squash is evenly coated. Add the garlic, parsley, rosemary, and ⅓ cup of the oil. Toss this mixture thoroughly to coat the squash.

  3. Transfer the squash to a 9-by-13-inch baking dish and drizzle with the remaining 2 tablespoons of oil.

  4. Cover the dish tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover the dish and bake until very soft, another 45 to 60 minutes.

  5. To finish, brown the top, by turning the oven up to 350 degrees. (or use the broiler). Heat the dish for about ten minutes, until it is sizzling on the bottom and crusty on the top. Serve and enjoy.

HELPFUL HINT: The casserole can be baked, cooled, and refrigerated for up to two days. Bring it to room temperature and reheat for 20 to 30 minutes.

I hope you enjoy this dish on a crisp night. Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 6, 2022

SEPTEMBER 6, 2022

Hi Everyone,

Contrary to the beliefs of some folks, summer is not over! We can expect warm weather for another few weeks, and maybe longer. So, I don’t know about you,  but I’m still reluctant to turn on my oven and heat up the entire apartment. So, what would make me happy to prepare these days? Refrigerator pickled beets!

Today’s recipe is a simple and easy one for pickled beets, on hand in your refrigerator for salads and side dishes.

REFRIGERATOR PICKLED BEETS

Ingredients

  • 4 medium cooked beets, cooled, peeled, and sliced. If you don’t mind turning on your oven, you can roast the beets instead.
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Instructions

1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until the sugar is dissolved. Simmer for a few minutes.

2. Take the pan off the heat and allow the mixture to cool.

3. Put the peppercorns and beets into a clean glass jar with a tightly fitting lid. (This recipe fits into a 1-liter sized jar.) Pour the brine in, being sure to cover all the beets.

4. Cover the jar and set it aside to rest for several hours (or up to 24 hours), then transfer it to the refrigerator.

HELPFUL HINT: These pickled beets will last up to six weeks in the refrigerator.

ANOTHER HELPFUL HINT: Once you’ve finished eating the beets, you can bring the pickling liquid up to a boil and reuse it to make more pickled beets, or to pickle hard-boiled eggs.

ONE MORE HELPFUL HINT: Put the hot cooked beets into a bowl of ice water. This will make the skins slip off easily.

I do hope you enjoy this cool early fall treat.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 12 – AUGUST 23, 2022

AUGUST 23, 2022

Hello Everyone,

This is Week 12. It is the halfway mark in our season of splendor. Can you believe those amazing tomatoes? Superb! The cherry tomatoes aren’t even making it to our table. We’re eating them like candy right out of the basket.

This week’s recipe features fresh cilantro. Cilantro is a pretty controversial herb. Some people love it. Some people think it tastes like soap. Some people just hate it. The food writer, Gael  Greene once said that she hated cilantro right up to the moment she fell in love with it.

This recipe is a good way to get acquainted with cilantro. There are other flavors in this dish, so the cilantro is not overpowering.

Lemon and Cilantro Chicken Kebabs

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  •  2 TBS. lemon juice
  • 1-1/2 tsp salt
  • 1/2 c. water
  • 1/4 c. plain yogurt (Greek yogurt is best)
  • 1 c. fresh cilantro leaves, washed and patted dry
  • 1/3 c. fresh mint leaves, washed and patted dry
  • 2 serrano peppers, sliced
  • 1 piece fresh gingerroot (1 inch), coarsely chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 3 medium sweet onions, cut crosswise into 1/2-inch slices
  • 4 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken pieces with lemon juice and salt. Let the mixture rest for 15 minutes.
  2. Meanwhile, place the water, yogurt, herbs, peppers, ginger, and garlic in a blender. Cover and process this mixture until smooth. Stir it into the chicken mixture.
  3. Refrigerate, covered, for about 2 hours.
  4. Coat your grill pan or grill with a paper towel saturated with canola oil. Brush the onions with 2 tablespoons of oil. Grill, covered, over medium heat or broil 4 inches from the heat until tender (around 10 minutes), turning occasionally.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 inches from the heat until the chicken is cooked through, turning the skewers occasionally and brushing the chicken with the remaining oil during the last 4 minutes.
  7. Serve with grilled onions and lemon wedges.

This dish is great with steamed brown rice and any green vegetable you like. A green salad goes well with it too.

HELPFUL HINT: Don’t overcook the chcken or it wil get dry. As soon as it is opaque and no longer pink inside, it’s done.

I hope you enjoy this dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 11 – AUGUST 16, 2022

AUGUST 16, 2022

Hi Everyone,

The latest heat wave is over and I’m beginning to think I can go into the kitchen and cook again. I still don’t want to turn the oven on, though. So, today’s recipe is my late mother’s go-to for hot days. Easy and quick to make, and so delicious!

JUDI’S MOM’S HOT WEATHER SAUSAGE AND PEPPER SANDWICHES

Ingredients

Directions

  1. Heat the oil in a large heavy skillet over medium heat. Add the sausages and cook until brown on all sides, about 7 to 10 minutes. Remove the sausages from the pan and drain them on paper towels.
  2. Keeping the pan over medium heat, add the peppers, onions, salt, and black pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  3. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if you are using them. Stir to combine everything, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring the mixture to a simmer.
  4. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausages back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  5. Serve in bowls or as sandwiches: split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to make holes in the roll. Fill the bottom half of the roll with the sausage mixture. Close the tops of the rolls and serve the sandwiches immediately.

I think you’ll love this dish. We kids did!

Enjoy and have a delicius week!

Best,

Judi

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JUDI’S RECIPES WEEK 10 – AUGUST 9, 2022

AUGUST 9, 2022

Hello Everyone,

I don’t know about you, but surviving the latest heat wave took a lot out of practically everyone. When it is oppressively hot, It’s tough to drag oneself into the kitchen and even tougher to turn on the oven.

We’re also getting the loveliest tomatoes this year, so a cold dish that features tomatoes seems ideal. This one involves grating tomatoes. They make a surprisingly edible sauce. Give it a try.

Bread with Grated Tomato Sauce

  • 2 of the best, ripest tomatoes you have.
  • 4 cloves of garlic, peeled
  • 1 tsp. kosher salt
  • 2 TBS. extra-virgin olive oil, plus more for the serving
  • 2 TBS. sherry vinegar
  • 4-6 thick slices of  crusty bread
  • Sea salt to taste

Directions

  1. Grate the tomatoes on a box grater. Using a microplane grater, grate the garlic onto the tomatoes. Season with the kosher salt. Add the olive oil and the vinegar, and stir gently to combine everything. Don’t overmix
  2. Toast or grill the bread until it is lightly charred.
  3. Place about a tablespoon of the grated tomato mixture onto the bread, then wipe most of it off. Drizzle some additional olive oil over the bread and add the sea salt.
  4. Serve immediately.

HELPFUL HINT: Don’t throw away all that garlicky tomatoey goodness! Just add it to your favorite salad.

Here’s hoping for some cooler weather ahead. Enjoy the cold meals!

And have a delicious week.

Best,

Judi