Archive for the ‘Eatwell Recipes’ Category
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February 22, 2012
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
From foodnetwork.com
February 22, 2012
1 large bunch collard greens, ribs removed
1/2 tablespoon unsalted butter
1/2 onion, halved and sliced
1 clove of garlic, chopped
1 cup water
1 teaspoon chipotle hot pepper sauce
Salt to taste
Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.
Adapted from epicurious.com
February 22, 2012
1 package noodles, cooked
1 teaspoon olive oil
3 leeks
1/2 yellow onion
2 garlic cloves
1 bunch chard
9 cups chicken stock
3 cups chicken, cooked and shredded
1/2 teaspoon Kosher salt, or more to taste
1 teaspoon fresh ground pepper
Cut both ends, the roots and the dark green leaves, off the leeks. Cut the leeks in half lengthwise. To get all of the grains of sands out of the leek, gently fan the leek with your thumb under cool running water.
Laying the cut side down of the leek on a cutting board, cut leeks in small crescents shapes about 1/4 inch thick. Set aside. Peel and dice the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat and place the onions, garlic, leeks and salt into the pot. Stir and cook for 8 to 10 minuets until the onions and leeks are soft and translucent.
Remove the ribs from the chard and tear or chop into bite size pieces. Once the leeks and onions are soft add the chard, chicken stock, and pepper. Stir and bring to a boil. Reduce to heat to medium-low and simmer for 10 minutes.
Add chicken and stir. Simmer for another 5 minutes or until the chard is cooked and the chicken is warmed through. Turn off heat. Add salt and pepper to taste.
Ladle a cup or two into a serving bowl and add about 1/2 cup of cooked noodles. The warm soup will instantly heat the noodles through.
Adapted from insockmonkeyslippers.com
February 22, 2012
1 bag of Eatwell’s stir-fry mix
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons apple cider vinegar
2 tablespoons minced garlic
4 tablespoons nutritional yeast
Cut the stir-fry greens into 1 1/2 inch pieces by chopping perpendicular to the stem. Include the stems as they create a nice contrast to the slightly wilted leaves. Wash the greens in a salad spinner and allow to drain until mostly dry.
Mix the tahini, lemon juice, liquid amino, apple cider vinegar, garlic and nutritional yeast in a large bowl. Once the dressing is mixed, add the greens.
Now the fun begins! Knead and scrunch and squish the winter greens into the dressing by hand and watch it reduce in size by more than half.
The greens are ready to eat when dressed, but will soften nicely after an hour or more, which may be favorable depending on the crunchiness.
Adapted from penchantforproduce.com
February 15, 2012
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked in 2 quarts water for six hours or overnight
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper or more to taste if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
1 large romanesco, cut into small florets
2 to 2 2/3 cups couscous, as needed
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion and cook, stirring often, until tender, about five minutes. Add the garlic, 1/2 teaspoon salt, the ground coriander, caraway and cumin. Cook, stirring, for a minute, until fragrant. Add the beans and their soaking water and an additional quart of water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer one hour. Add the harissa, the tomato paste, and simmer another 30 minutes to an hour, until the beans are thoroughly tender and the broth fragrant. Remove 1/2 cup of the broth and set aside.
Add the romanesco to the simmering stew and cook, partially covered, for another 20 minutes, until the romanesco is tender. Taste and adjust seasonings, adding salt, garlic or harissa as desired. The stew should be spicy.
Reconstitute and steam the couscous, mixing the half cup of reserved broth with the water you use to reconstitute the couscous. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew and serve, passing additional harissa at the table.
Adapted from nytimes.com
February 15, 2012
1 (12 ounce) package farfalle (bow tie) pasta
1 cup butter
1 medium head cabbage, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender. In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.
From allrecipes.com
February 15, 2012
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
4 to 5 tablespoons chopped leeks (white and pale-green parts only)
1 pound fresh spinach
1 teaspoon fresh lemon juice
4 large eggs
1/4 teaspoon crushed red pepper flakes
A pinch of paprika
1/4 teaspoon dried oregano
Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300°F. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leeks; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4 to 5 minutes.
Transfer spinach mixture to 10″ skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10 to 15 minutes.
Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add red pepper flakes, paprika, and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1 to 2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.
Adapted from bonappetit.com
February 8, 2012
1 or 2 pomelos
2 to 3 cups sugar
2 cups water
Sugar for rolling
Score the fruit into 5 or 6 sections and peel back and separate the skin from the fruit. Because pomelos have so much pith, I used a sharp paring knife to cut some of the pith – in a similar manner as I would to fillet fish. (I don’t know if this decreased the number of times I would need to blanch the peels, but I thought it didn’t hurt.)
Place peel halves/segments in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat three times more (or however many times you think is enough to remove bitterness). Once the blanching is complete, use a sharp spoon to [carefully] scrape off some of the pith (as much as desired.) Cut peel into 1/4 (or 1/2) inch strips.
Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230°F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.
Bon appétit!
From holybasil.wordpress.com
February 8, 2012
1 to 2 cloves garlic, peeled and sliced
1/4 to 1/2 pound bacon, chopped
1 bunch mustard greens, chopped
1/2 cup chicken stock
A small handful of golden raisins
1 teaspoon balsamic vinegar (optional)
Salt
Freshly ground black pepper
On medium heat, sauté garlic and bacon in a large pan. While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. *Cook’s Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
Add greens to the pan with the bacon and garlic. Stir together. Add chicken stock and raisins. Mix well together. Stir in vinegar, if using, and add salt and pepper, to taste, and let simmer for 5 minutes.
Adapted from foodnetwork.com
February 8, 2012
1 bunch of turnips
Salt
Pepper
1/2 teaspoon dried thyme leaves
1/2 cup Gruyère or white cheddar cheese, grated
1 to 1 1/2 cups heavy cream
A few slices of French bread
Wash turnips, and slice them into thin rounds using a sharp knife or mandoline. Bring 3 to 4 quarts of water to a boil, add a tablespoon of salt, and cook the turnips for a minute. Pour them into a colander and drain.
Preheat the oven to 375°F. Butter 3 or 4 shallow round gratin dishes that are about 5 to 6 inches in diameter. Cover the bottom of each with an overlapping layer of turnips, and season with salt, freshly ground black pepper, and some of the thyme. Make a second layer of turnips and seasonings, ending with the cheese. Pour the cream over the top and bake. Check after 15 minutes and baste some of the cream over the top if it has not yet begun to boil. Remove the gratins when most of the cream has been absorbed and there is a golden crust over the top, about 30 minutes total. Set them aside to cool for a few minutes.
Toast the bread and slice it. Slide a rubber spatula around the edge of each gratin, reaching across the bottom, then slide it out carefully onto a serving plate. Or, serve the turnips in the gratin dish. Enjoy with bread.
From The Greens Cookbook by Deborah Madison
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