cauliflower Tag

30 Oct

Posted at 12:58h in Recipes by
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With the incredible colors in this week’s harvest, I was determined to showcase some of the beauty in this new recipe.  Combining farm fresh carrots, kohlrabi, cauliflower and cabbage with oven roasted chicken in an easy wrap creates a delicious and healthy meal.

Rainbow Rice Wraps

Ingredients:
1 lb boneless chicken breasts
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
¼ tsp ground ginger
¼ tsp black pepper
1 head cauliflower
1 ½ Tbsp olive oil or avocado oil
1 medium kohlrabi
8-10 small carrots
½ small head cabbage
Rice paper wraps

Dipping Sauce Ingredients:
2 cloves garlic, minced
1 lime, juiced
¼ cup olive oil or avocado oil
¼ cup almond butter or peanut butter
3 Tbsp soy sauce or coconut aminos
2 Tbsp rice vinegar
1 Tbsp honey
½ tsp sea salt
¼ tsp black pepper

  • Preheat oven to 350°F.
  • Spray large baking dish with cooking spray.
  • In a small bowl, mix salt, garlic powder, onion powder, paprika, ginger, and pepper.
  • Sprinkle both sides of chicken breasts with seasoning mix and place in a single layer on the baking dish.
  • Bake for 30 minutes.
  • While chicken is cooking, prep all the other ingredients.
  • Cauliflower- Soak in salt water for 10 minutes. Remove and break apart florets.  Place in food processor and pulse to “rice”.  Heat oil in sauté pan.  Add riced cauliflower and cook on low for 5 minutes.  Stir frequently.

      • Kohlrabi- peel and julienne
      • Carrots- scrub and julienne
      • Cabbage- shred
  • Combine all sauce ingredients in a blender. Blend well and pour into a bowl.
  • Once chicken is done cooking, remove and slice into small strips.
  • Follow instructions on the rice wraps to assemble.
    • Soak the wrap in water for 5-10 seconds. Remove and place on a flat surface.

    • Add several pieces of sliced chicken, 1-2 Tbsp of cabbage, 1-2 Tbsp of cauliflower, 5-6 pieces of carrot, and 5-6 pieces of kohlrabi to the center of the wrap.
    • Fold in each side over the fillings.
    • Roll the wrap from the bottom to the top, keeping it tight. The wrap will seal itself.
  • Serve immediately with the dipping sauce.
  • Enjoy!

*The rice wraps are best served immediately.  They do not store well so only make what you are going to eat.

**Depending on how many wraps you make, you may end up with extra filling ingredients.  Save it all for another day and make more wraps or throw it all into a bowl and top with the dipping sauce for a leftover meal.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

 

19 Oct

Posted at 12:59h in Recipes by
1 Like

This Thai-style curry is a light, mild version of the one I usually get at my favorite Thai restaurant. Filled with seasonal veggies such as sweet potatoes, spinach and cauliflower cooked in a creamy peanut sauce, this vegetarian dish is packed with flavor. You can adjust the amount of curry if you like a more bold flavor and substitute the tofu with chicken or beef if you like. Serve alongside brown rice.

Serves 4-5.

Massamun Curry

-In a large pot, heat 2 tablespoons of coconut or olive oil. Chop 1 yellow onion and saute for a few minutes until onion starts to sweat. Throw in 3 cloves of minced garlic and 1 inch cube of fresh ginger, also minced finely. Saute for 2 more minutes.

-Add in:

1 tablespoon of mild curry powder
1/2 teaspoon of salt
1/2 teaspoon of red pepper flakes (only if you want it a little spicy)
1 cup of coconut milk
2 tablespoons of peanut butter

-Stir all the ingredients together before adding 2 cups of broth or stock and 2 cups of sweet potatoes, diced. Bring to a boil then turn down to a simmer and cook for 10 minutes with the lid on.

-Break up 2 small cauliflower heads into florets (about 2 cups) and add in. Cook for 10 more minutes with the lid on.

-Roughly chop 1 bunch of fresh spinach (or substitute with tatsoi or bok choy) and throw in the pot, mixing until wilted. Cook for 5 more minutes with the lid off.

-Let cool slightly and serve on top of brown rice. ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients.

21 Sep

Posted at 13:02h in Recipes by
2 Likes

I don’t think chicken pot pie needs much of an introduction, but I will say this savory pie is one of my favorite comfort foods….even if it is a bit of a project. (All that gravy and pie crust makes it totally worth it, right?). It is also a great medium to use up things from your fridge. So experiment with variations!

**Warning: This recipe is not for dieters. Though I’m sure you could play with the recipe to omit some butter and the heavy cream.

Chicken Pot Pie

First off, you need to decide how you are going to prepare your chicken. I chose to roast 1 whole chicken and used all the meat (light and dark) from that. An equivalent if you are using chicken breasts would be about 6 breasts. You can prepare these simply by roasting until cooked through. Cut cooked chicken into cubes or shred.

To make crust:

For the pastry, mix 3 cups flour, 1 1/2 teaspoon salt, and 1 teaspoon baking powder in the bowl of a food processor fitted with a metal blade. Add 2 sticks of butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add between 1/2 and 1 cup of ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

To make filling:

-In a medium saucepan, heat 5 cups of chicken stock (I used homemade stock from the bones I used to roast the chicken). Bring to boil and then leave at a low simmer.

-In a large pot, heat a few tablespoons of oil and saute until tender:

1 yellow onion, diced
1 celeriac bulb, peeled and diced into small cubes
2 carrots, diced

-Add in stock with veggies.

-Chop 1 pound of potatoes and about a medium head (2 small) of cauliflower, hard stems removed. Add to pot.

-Bring everything to a boil and then turn the heat down to medium-high heat and cook until the potatoes are tender, about 10 minutes.

-In another small saucepan make a roux by melting 1 stick (8 tablespoons) of butter and adding 3/4 cup of flour. Salt and pepper. Cook on medium heat for just a minute or so. Add roux to pot and stir until the mixture begins to thicken.

-Add 1/2 cup of heavy cream (half-and-half or whole milk will also do), the chicken and a dash of thyme, sage or rosemary.

*The filling should be thick and have a nice gravy. If it seems to thin, just cook on medium heat uncovered for a little longer.

-Pour filling into a large cast iron dish. Roll out your dough to a 1/4 inch thickness and place on top of filling leaving some overhang. Brush dough with an eggwash and sprinkle with fresh cracked pepper and sea salt. Bake at 375 degrees for about 45-50 minutes or until the crust is golden brown. Let cool for at least a half hour so it can set a bit.

**You can also make these into 4 individual pot pies if you have oven safe bowls.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/