Recipe Repository

This is a fabulous recipe that works well served over basmati rice and with a nice cold beer. One can eliminate the seafood altogether—or replace with tofu—for a vegetarian version, although I personally have never tried it this way. This is adapted from a Nigella Lawson recipe, and you will not believe how easy it is—and delicious!

Ingredients
1 14 oz can of coconut milk
1-2 Tbsp. Red Thai curry paste (gauge on how spicy you like it)
1 1/2 cups fish or vegetable stock (easiest to use the stock cubes boiled in water)
3 Tbsp. fish sauce
2 Tbsp. sugar
3 lemongrass stalks, each cut into three and bruised with the flat of a knife
1/2 tsp. turmeric
2 1/4 lbs. butternut squash (peeled and cut into large bite-size chunks)
1 lb. salmon fillet, preferably organic, skinned and cut into large bite-size chunks
1 lb. of peeled raw shrimp
(OR substitute 1 lb. extra-firm tofu, drained and cubed, for the seafood)
1 bunch Bok choi
Juice of 1/2 lime (use up to a full lime to taste)
Chopped fresh cilantro (for serving only)

Preparation

1. Skim the creamy (semi-solid) top off the can of coconut milk and put it—over medium heat—into a large saucepan or casserole with the curry paste. Let it sizzle and, using a whisk, beat the coconut milk and paste together until combined. Still beating gently, add the rest of the coconut milk, stock, fish sauce, sugar, lemongrass, and turmeric.
2. Bring to a boil and then add the butternut squash. Cook on a fast simmer until the squash is tender (about 5-10 minutes). You will want to gauge this yourself.
3. To the simmering curry/squash mixture add the salmon and shrimp. Cook for approximately 3-4 minutes or until done.
4. Stir in the bok choy, and push down into the curry with a wooden spoon. You want to just wilt the bok choy.
5. Next, squeeze in the juice of half a lime and stir.
6. Take the pan off the heat and add the cilantro right before serving.

Enjoy!!

Adapted from this recipe posted on the Old Shaw Farm blog. When we tried the original recipe I found the sauce a bit too rich. Cutting back on the peanut butter should help. This dish is fairly simple and a great way to get more kale in your diet! Serves 2 for a main dish or 4 for a side dish.

Ingredients
1 large or 2 small bunches kale, washed and de-stemmed
1/2 lb. pasta (thin rice noodles or regular spaghetti)
2 Tbsp. all-natural peanut butter
3 Tbsp. chili-garlic sauce
2 Tbsp. tamari or soy sauce
2 Tbsp. sugar
a splash of water

Preparation
In a small bowl, combine the peanut butter, chili sauce, tamari and sugar. Add a little water to thin out the sauce a bit. Set aside.

Rinse the kale and cook it wet in a large frying pan (no oil needed). Cook on medium heat until tender. Meanwhile, cook the noodles according to package directions and drain, then add them to the pan with the cooked kale. Pour the sauce in and toss well. Serve hot or at room temperature.

This shepherd’s pie gets its heartiness from the mushrooms and its richness from the red wine and butter. Use the vegetable broth version to make it creamier. It is full-bodied comfort food, and guaranteed to satisfy even the pickiest carnivores. Serve with a full-bodied red wine or your favorite stout. Serves 6-8.

Ingredients:
7 medium-sized red potatoes
1 whole package Gimme Lean! faux beef (or other crumble-style), browned (optional)
1 red or yellow onion
3 large portabella mushrooms, sliced (stems removed)
1 cup fresh or frozen peas, or sliced carrots
3-6 cloves of garlic (depending on mashed potato recipe used)
3 Tablespoons real butter
1.5 cups red wine*
1.5 cups vegetable broth (water can be substituted. See above.)
1/4 cup tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 Tablespoon flour
1 Tablespoon finely grated parmesan cheese (optional)

Preparations:
1) Use the potatoes to make your favorite mashed potato recipe. Adding fresh roasted garlic adds a little something to the dish, but is optional. As a time saver, consider making the mashed potatoes ahead of time and thinning them with milk (if necessary) when it is time to use them in the recipe.

2) Over medium heat, in a 4-quart saucepan caramelize the onions. Lower the temperature, add the garlic, and stir for about 1 minute. Add the butter and mushrooms, and cook for approximately 3-5 minutes, or until the butter is completely melted and the mushrooms are thoroughly covered. Pour the wine and the vegetable broth into the mixture. If adding the faux beef, stir it into the mixture at this point. Last, add the tomato paste and the flour. Simmer over medium-high heat for 15-20 minutes or until sauce reduces and thickens. Stir in the basil, sage and peas, and remove from heat.

3) Using your fingers, press a portion of the mashed potato mixture into the bottom—and up the sides—of an 8×12 inch glass baking dish (or into 6 smaller individual baking dishes). Spoon the mushroom mixture into the baking dish(es). Carefully cover the top(s) of the dish(es) with the remaining mashed potatoes, and sprinkle the top with the grated cheese. Bake for 15-20 minutes or until the the top(s) begin to brown.

Serve with a hearty red wine. There should be enough left from the bottle used for the recipe for at least 2 glasses with dinner. Reheat the rest later if need be, it stores well.

* We used Our Daily Red the first time we made this recipe and we were happy with the choice. Our Daily Red is an organic red wine with no sulfites. It is a blend of Fresno Syrah and Carignan and Mendocino Cabernet Sauvignon according to its makers.

Unlike most paprikashes or goulashes this dish has no meat in it. The dish can be made with the faux meat, or not, with similiar results. Best served with a dark amber, porter or stout brew. Serves 4.

Stew:
1/2 cup sour cream
2 teaspoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons paprika
7 cups quartered mushrooms (fresh crimini mushrooms suggested)
2 cups vegetable broth
1 oz (half a loaf) Gimme Lean Ground Beef style. (optional)

Dumplings:
3 eggs
3/4 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons vegetable oil
1 teaspoon salt

Preparation:
1) In a small bowl mix the sour cream, 2 teaspoons flour, the pepper and 1/8 teaspoon salt. Set aside.

2) In a 4-qt saucepan heat 2 tablespoons vegetable oil over medium-high heat. Add the onions and garlic and cook, stirring, until softened (about 2 minutes). Add the faux meat, crushing it to make small crumbles. Add the paprika and stir until absorbed.

3) Add the mushrooms and stir until coated with the paprika mixture. Add the vegetable broth and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes.

4) While the mushrooms are cooking, prepare the dumplings. In a medium bowl, beat the eggs and then add both flours, 2 tablespoons oil, and 1 teaspoon salt. Stir until completely combined. Drop the dumplings by rounded teaspoonful into a large pot of boiling water. Let dumplings boil over high heat until they rise to the top of the water. Remove from the pot with a slotted spoon. (Makes 18-24 dumplings.)

5) Add the dumplings to the cooked mushroom mixture. Stir in the sour cream mixture. Cook until heated through and serve.

Variation:
Substitute unflavored yogurt for the sour cream.

This is a great summer pasta dish that my mother and I started making several years ago. The sweetness of the tomatoes goes perfectly with the savory heat of the chilies. Serves 4.

Ingredients
8 medium garden-grown or vine tomatoes (or 14 small roma tomatoes), roughly chopped (seeds and skins may be removed, if desired)
2-3 Anaheim chili peppers (or any mild chili), seeded and minced
8 large cloves garlic, minced or crushed
3 Tbsp. olive oil
1/4 cup fresh basil, chopped
salt and pepper to taste
1 lb. fresh or dried pasta, any shape

In a large, deep frying pan, sauté the chilies in the olive oil over medium heat, until they change color a bit and become tender. Add the tomatoes, garlic and salt and pepper, and continue to cook over medium-high heat until the tomatoes are soft and begin to break up. Stir frequently to prevent burning. Turn off the heat when the tomatoes are cooked.

In a large pasta pot, bring salted water to the boil and add the pasta, cooking according to the package directions. Do not overcook! Drain the cooked pasta and then add it to the pan containing the sauce. Turn the heat on, sprinkle on the basil, and toss the pasta so that it is evenly coated. Serve immediately with a sprinkle of parmesan cheese, if desired.

Rick’s Aunt Mary made this for us on a recent visit to PA. It’s a quick meal that would be great for brunch or dinner, and works well with a side of roasted potatoes, or a crisp salad and warm bread. Serves 4.

Ingredients
2 medium zucchini
2 medium bell peppers (or one bell and one anaheim)
1 Tbsp. butter
2 Tbsp. olive oil
1 tsp. dried basil
4 large eggs
salt and pepper to taste

Wash the vegetables and cut into bite-sized pieces. Heat the olive oil and butter in a large skillet and add the vegetables, sautéing until tender. Sprinkle with the basil and salt and pepper. Whisk the eggs in a bowl. Close to serving time, spread the cooked vegetables evenly in the pan and pour the eggs over. Cook for a few minutes on medium heat, until the eggs are cooked completely. (Stir gently if necessary to make sure the eggs are cooked.)

This versatile recipe is a nice change of pace from the usual side dish. Its nice, flavorful, cheap and easy to make. Look for a medium, but plump, butternut squash when selecting your gourd. Something not so shapely is preferable. Don’t worry about making too much of this recipe, as it can easily be re-heated or even turned into a delicious soup! Serves six easily.

Ingredients
1 medium/large butternut squash
2 tsp. coriander seeds
2 tsp. dried oregano
1/2 tsp. fennel seeds
2 small dried red chilies (or to taste)
1 tsp. coarse salt
1 tsp. freshly ground black pepper
1 clove of garlic
2 tbsp. olive oil

Preheat oven to 400° F. Wash the squash, then cut it in half with a large sharp knife to remove the seeds. Continue to cut the squash into approximately 1 inch thick wedges. Set them aside in a large bowl.

Put all the dried herbs and spices into a mortar and pestle and pound them up along with the salt and black pepper until you have a fine powder. Next add the garlic clove and pound it into the spice powder. Scrape out the contents of the mortar and pestle into a bowl and slowly add the olive oil, forming a paste. You may find you need more or less olive oil depending on the number of slices you have. Use the paste to thoroughly cover the the squash wedges.

Place the wedges in a line on a heavy-duty roasting tray, skin side down. Roast the squash for about 30 minutes, or until tender. Depending on your oven, you may wish to rotate the roasting pan half way through the process. The spicey flavor will sink in and the squash will crisp slightly.