Archive for October, 2013
This last weekend we received some crazy weather!! Our Pumpkin Patch is now open for the season!
This week’s Storage Tip is for Broccoli.
Keep unwashed, trimming only the large leaves. Store in a perforated, plastic bag in the refrigerator. It will keep fresh for several days.
Culinary Tips: First rinse the broccoli. If necessary, soak upside down in cold, salted water. Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry. Steam or blanch broccoli before sautéing or stir-frying The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés. Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
Add to pizza, quiche, and pasta dishes.
I also found some fun Fall type recipes!
- 1 small apple
- 1 spoonful of sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cornstarch
- 1 tablespoon water
- Small handful of raisins, optional
- Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
- Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
- Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
For the Blog and entire recipe visit: http://www.salad-in-a-jar.com/family-recipes/apples-in-a-bag
- 1 (4 – 5 pound) corned beef, rinsed
- 1 medium head of cabbage, cut into 2-inch wedges
- 6 red potatoes, halved
- 4 carrots, cut into ½-inch chunks
- 1 medium onion, cut into ½-inch chunks
- 2 cups low sodium chicken stock or water
- 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
- 3 large bay leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper corns
How to make it
- Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
- Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
- Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
- Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
- Plate beef and veggies.
- Slice beef against the grain and serve with extra mustard.Caramelized Broccoli with Garlic
CONTRIBUTED BY DAVID GINGRASS
- ACTIVE: 15 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: 4
Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper