Yes, You Can Eat Carrot Tops

We’ve been eating a lot of carrots from the CSA recently. And they always come with the tops on. So I’ve started using them as I would any herb-a-licious green. Just make sure to wash the sand and soil out of them before you move them to your cutting board. Like spinach and other greens, they can pick up a great deal of grit.

Check out this Carrot Greens and Mushrooms pasta toss.

Cook some pasta (I used gluten-free fettuccine noodles) according to the package directions

In a saute pan add:
1/2 C olive oil
1 small yellow onion, diced
1 bunch carrot greens, rough chopped
8 oz mushrooms, I used beech mushrooms this time and broke up the colony by hand rather than slicing them
3+ cloves garlic, diced
*optional– add some sliced, precooked chicken sausage

Saute for about 8 minutes on medium high. The onions should be cooked through and the mushrooms should be juicy. The carrot greens will wilt considerably.

Drain hot pasta and toss. Add in

salt and pepper to taste
a little reserved starchy pasta water to thin sauce

Serve vegan as is or add a little grated parm.

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Chicken with Goat Cheese Cream Sauce over Herbed Rice

This is a family favorite. I like to use boneless skinless thighs because we like dark meat. You can use breasts or chicken on the bone. Just be sure to adjust cooking times for meat on the bone. This is also a pretty budget friendly meal. It’s great served with a crisp green salad. I make it in about 30 minutes.

Start the rice:
2 C basmati rice
1/2 C slivered almonds
2 TB Summer savory
2 TB tarragon
4 C stock or water (if using water, add salt after rice is cooked to develop the flavor)

In a hot pan, toast the almonds. Stir and heat for 3 minutes until the nuts release a nice aroma. Add rice. Toast 2 minutes more. Add herbs and liquid. Stir well. Cover and reduce to low. Simmer until rice is cooked through.

For the Chicken and Sauce:

1 lb chicken pieces, rinsed and dried
8 oz mushrooms, sliced
1 medium onion, sliced
2 oz goat cheese
olive oil

Seasoned Flour:
1/2 C brown rice flour
2 tsp black pepper
zest of 1 lemon
2 tsp thyme
2 tsp salt

Heat a little oil in a large saute pan on medium high. Dredge chicken pieces in flour mixture and saute until a nice brown crust is on both sides. About 12 minutes. Remove chicken from pan.

Add onions, 2 TB olive oil, and a pinch of salt. Sweat the onions to translucent. Add mushrooms. Cook 4 minutes more. Add any leftover seasoned flour. Stir to make a roux. Add water to make a sauce, about 3/4 C. I don’t use stock here because the flavor of the seasoned flour is very intense. Then stir in the 2 oz goat cheese. Stir until smooth.

Add the chicken back to the pan. Cover and simmer until the chicken is cooked through.

Serve chicken and cream sauce over rice.

Kale, Mushroom & Swiss Pie

This smells the whole house up delicious! Serve with a soup or salad for a very filling meal.

For the filling:
Reserve 1 1/2 Cups shredded swiss or guerrier cheese

1 yellow onion, thinly sliced
1 bunch kale, washed well and chopped
8 oz mushrooms, sliced
3 TB olive oil
1 TB crushed red pepper flakes
salt to taste (I use about 1 TB)

Put everything together in a saute pan on medium, except the cheese. Stir to coat veggies in oil and seasonings. Let wilt. Stir occasionally. Cook until onions are completely translucent. Cook off excess liquid.

Crust:
3 C brown rice flour
1/3 C olive oil
4 eggs
1 tsp baking powder
2 tsp salt
splash rice milk

Mix all dough ingredients together very well. If your eggs are very large or have very large yolks, they may be moist enough to pull dough together without milk. Dough should be soft but hold a ball.

1. Press dough into pie plate or casserole dish.
2. Sprinkle 1/2 C cheese onto crust
3. Spread 1/2 vegetable mixture over cheese
4. Sprinkle 1/2 C cheese over veggies
5. Spread the remaining veggies over cheese layer
6. Top with remaining 1/2 C cheese

Bake 350 degrees F for 25-30 minutes until crust is golden and puffed up.

Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

Red Beans and Rice

This is a great way to feed tons of people. It’s a phenomenal dish to make ahead because it gets more delicious when it sits in the fridge. The beans can also be made in a crock pot– just transfer the sauteed veggies and simmer on low.

Red Beans over Rice

1 lb dry red beans, soaked, drained, and cooked in filtered water

1 Cup diced celery
1 Cup diced carrot
1 1/2 Cups diced yellow onion
4+ cloves garlic, minced
3 TB evoo
2 TB dried thyme
1 tsp salt

Saute chopped veggies, oil, and seasoning while beans finish cooking. Heating the dried herbs with fat helps develop the flavor. The salt will help the onions sweat and release their moisture, preventing sticking or burning. Let the veggies cook until the onions are translucent and soft.

Add 3/4 lb cajun sausage (andouille is great, I have local pork chorizo that I love!), chopped or crumbled. For a vegan or vegetarian version, use a meatless sausage the crumbles well.

Saute over medium heat to render fat. The veggies will develop a nice orangey glow. If making a non-meat version, add 2-3 TB additional evoo.

Drain cooked beans. Gently add them to veggies and sausage. (Or if you are making this in a crock pot, transfer everything to the crock pot now.)

Add
1 Cup stock (chicken or vegetable)
1 1/2 Cups tomato puree
2 TB cajun seasoning blend

Simmer covered on low for 20-30 minutes until flavors marry. Serve over rice.

**Quick tip: Use canned red beans. Find BPA free canned beans at: http://www.re-nest.com/re-nest/food-and-cooking/product-guide-bpafree-canned-foods-107985

Skillet Lasagna

Ditch the Hamburger Helper and eat REAL food. It’s okay to cheat and use a jar of organic marinara since there are so many yummy ones on the market now. This is a quick meal that’s perfect for hungry families.

1 Cup diced red onion
1 lb ground beef
8 oz mushrooms, sliced
2 TB Italian seasoning (salt free)
13 oz can spinach drained OR frozen spinach
1 jar marinara sauce (26 oz)
1/2 Cup Parmesan Cheese, grated
1/2 Cup mozzarella cheese

1 lb cork screw or penne pasta cooked al dente and drained (Tinkyada makes a fab, firm gluten-free pasta)

 

In your largest skillet or chef’s pan, brown ground beef and drain. Add onion, mushrooms, and dry seasoning. Saute until onions are soft, about 4 minutes. Add spinach and marinara. Heat to bubbling, about 7 minutes, to let flavors combine. Toss in pasta and mozzarella until fully incorporated. Simmer 3 more minutes to season pasta. Topp with paremsan and serve.

Great with a green salad or a fresh fruit dessert.

Sub mushrooms or veggie crumble for a hearty vegetarian meal!

Chopped Turkey Salad

Make something fall-fresh with your leftover turkey– salad! Try serving this with butter lettuce. It is mild and crisp, making a perfect contrast to the rich flavor of roasted turkey. Also great as a wrap, cut and served as tea sandwiches, or dress up your after-holiday-party relish tray!

2 Cups chopped left over turkey
2 green apples, diced
1 Cup chopped pecans
1 Cup shredded cheddar, Organic Valley is awesome!
1/3 Cup mayo or plain yogurt
2 TB apple cider vinegar
1 tsp each dill, thyme, black pepper
salt to taste

Mix dried herbs with vinegar and mayo/yogurt. Set aside while you chop the other ingredients. This will give the dressing time to develop its flavors. Toss chopped ingredients together and mix dressing in well.

This can be served immediately or chilled.

*** Double the dressing and toss in 1 lb cooked penne or gluten-free pasta for an awesome pasta salad.

Turkey Broccoli Cheddar Bake

If your family is tired of turkey already, dress it up right. This simple casserole takes no time to prepare or can be made ahead and frozen for when the appetite for turkey returns.

2 Cups rice
5 Cups herbed broth
2 Cups chopped leftover turkey
1 1/2 Cups shredded cheddar
1/2 Cup grated parmesan
16 oz frozen chopped broccoli
kick it up and add in 1+ Cup leftover veggies (corn, carrots, roasted onions, etc), chopped

In a dutch oven or other large pot that is oven safe, heat rice and broth over medium-high. Use homemade turkey stock or other light stock. Toss in any of your left over fresh herbs from your stuffing (thyme, sage, or savory). Cover and simmer for 10 minutes. Toss in the turkey and heat until only a quarter of the fluid is left to absorb. Stir in broccoli, cheeses (reserving 1/2 Cup cheddar), and any left over veggies you choose.

Top with remaining cheddar and transfer to oven. Bake at 375 degrees F for 20-30 minutes, until hot and bubbly.

Serve with a green salad for a perfect, easy meal.

Veggie Leftovers Samosas

Make Thanksgiving leftovers Indian! Go ahead and be “lazy.” Get pre-fab egg roll wrappers at the grocery store and skip making pastry. You can also use pre-fab pie crust, phyllo dough, or puff pastry! This is so fast and easy, you’ll have to tell all your friends.

Crispy Samosas

Mix 3 Cups of left over veggies: Chopped green beans, sweet potatoes, corn, peas, mashed potatoes, carrots, etc. Stir in 2 tsp curry powder. Adjust the spice according to your taste.

Place 2 TBSP veggie filling on wrapper pastry (egg roll wrappers are about 3 inches square). Fold into a triangle and seal edge with a mixture of 1 egg beat with 2 TBSP water. Crimp edge down with a fork.

Brush samosas with a little peanut or vegetable oil. Bake in 400 degree F oven for 12-15 minutes, until crispy brown. Samosas can also be deep fried 3-5 minutes.

Serve with dipping sauce made from equal parts left over cranberry sauce and sauteed onions. Simply saute chopped yellow onion in butter until caramelized them stir in an equal amount of cranberry sauce.

These make a great dinner, appetizer, or hors devour for your holiday entertaining. Use vegan pastry and veggies for a vegan version.

 

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