sour cream biscuits

these crisp buttery biscuits are perfect with soup or stew
adapted from Food and Wine

makes about 18 
1 large egg
1 large egg yolk
3/4 cup sour cream or creme fraîche
1/4 cup milk
2 1/2 cups whole wheat flour, plus more for dusting
2 Tbsp. plus 2 tsp. sugar
1 Tbsp. plus 1/4 tsp. baking powder
2 tsp salt
1 1/2 tsp pepper
1 1/2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup heavy cream
coarse salt for sprinkling

1. In a small bowl, whisk the egg with the egg yolk, sour cream and milk. In a large bowl, combine the flour with the sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Add the egg mixture and stir until the dough is evenly moistened. Gather the dough into a ball and knead 2-3 times, just until it comes together.
2. Press dough into and 8x10-inch rectangle. Cover with plastic wrap and chill for at least 30 minutes.
3. Transfer the dough to a floured surface and roll out into an 11-inch square. Fold in half and roll out again to same size. Repeat once more. Using a 2-inch round cutter (or a glass of the same size), cut out as many biscuits as possible. Gather scraps, re-roll and cut out more.
4. Preheat oven to 375º. Evenly space the biscuits on a parchment lined baking sheet. Brush tops with cream and sprinkle with salt. Bake for about 20 minutes, until golden.

watercress soup

a delicious and nutritious soup, which is great served with crusty bread or biscuits like these:
http://menuinseason.blogspot.com/2013/02/sour-cream-biscuits.html

serves 4

1 Tbsp. oil
1 Tbsp. butter
1 onion, finely chopped
1 potato, peeled and diced
6 ounces watercress
14 oz. (1 2/3 cup) vegetable stock
14 oz. (1 2/3 cup) milk
lemon juice, to taste
salt and pepper
sour cream to serve

1. Heat oil and butter in a large, heavy pan and cook the onion over gentle heat for about 5 minutes, until soft but not browned. Add potato, cook gently 2-3 minutes and then cover and cook over gentle heat for 5 minutes, stirring occasionally.
2. Meanwhile, strip the watercress leaves from the stalks and coarsely chop the stalks.
3. Add the stock and milk to the pan, stir in the chopped watercress stalks and season to taste with salt and pepper. Bring to a boil, lower the heat and summer gently, partially covered, for 10-12 minutes, until the potatoes are tender. Add all but a few of the watercress leaves and simmer for 2 minutes more.
4. Process the soup in a blender, then pour into a clean pan and heat gently with the reserved leaves. Add a little lemon juice and adjust seasoning.
5. Garnish with sour cream and enjoy!

white bean hummus

a super healthy and delicious dip that is great for crackers, chips and veggies.
Pita chips and the new 34˚crispbread crackers pair marvelously well with this hummus.

serves at least 4 people

1 head garlic

3 Tbsp. olive oil, plus more for drizzling

1-15 oz. can white beans (or dried, prepared)

1 small lemon, juiced

1 1/2 tsp. cumin

salt and pepper

2 tsp. tahini (sesame paste), optional

1. Cut garlic in half across to expose all the cloves. Drizzle with a little olive oil and wrap in foil. Bake at 350 for 30-45 minutes or until golden. Allow to cool.

2. Add beans, lemon juice, cumin, salt and pepper and tahini to food processor or blender. Squeeze garlic halves; the cloves should slide out. Process until mixed. Add olive oil and mix until smooth. Adjust seasoning if desired.

Serving suggestion: drizzle with some more olive oil and sprinkle with parsley and pine nuts.

date citrus flatbreads

adapted from A Decade of Cooking the Costco Way
This is a perfect appetizer for holiday parties

makes 8 generous servings
1 Tbsp. olive oil
1 large onion, peeled and sliced into thin rings
2 cups shredded mozzarella cheese
4 naan (or other flatbread, can also use 2 medium-large premade pizza crusts)
2 tangelos, navels, or clementine mandarins (these are the easiest), peeled, segmented and cut into bite-sized pieces
3/4 cup pitted and chopped Mejool dates
1 tsp dried (or 2 tsp fresh) rosemary
2 Tbsp. crumbled feta cheese
(if you are a Green Barn shopper then look no further for all your ingredients)

1. Heat oil in a nonstick pan over medium heat. Add onions and saute 8-10 minutes. Reduce the heat to low, sprinkle salt over the onions, and cook 20 minutes, until the onions are a rich brown color (and smell really good!)

2. Preheat the oven broiler to low.

3. Sprinkle mozzarella over flatbreads. Place under broiler until cheese starts to melt, about 2 minutes.

4. Remove from oven and top with caramelized onions, citrus pieces, dates and rosemary. Sprinkle with feta.

5. Place under broiler for another minute or until toppings are hot and the bread browns slightly. Cut into pieces and serve.

roasted brussels sprouts

Last week I had said to stay tuned for more Thanksgiving recipes. Unfortunately, in the meantime, my camera memory card was misplaced (or it may have been taken out of one slot in the computer and jammed into the disk drive by some little person. At least that is what we have deducted so far with our sluething skills). Without that I can't take pictures! This has been a little frustrating because I have had a few recipes to post but no picture. My mom came to the rescue and let me borrow her camera which isn't quite the same but will definitely work in a pinch.

adapted from Food and Wine. The honey-caraway-lime dressing adds and Asian flare to a traditional dish

4-6 servings

2 pounds brussels sprouts, halved lengthwise
3 Tbsp. olive oil
salt
1/4 tsp. caraway seeds
1/4 tsp. fennel seeds
1/4 cup shredded carrot
2 Tbsp. fresh lime juice
2 Tbsp. honey
1 garlic clove, minced
1/4 cup thinly sliced green onion
1/4 cup chopped mint
1/4 cup chopped cilantro

1. Preheat the oven to 425. In a large bowl, toss the halved brussels sprouts with the olive oil and season them with salt. Spread on a large rimmed baking sheet and roast for about 25 minutes, stirring once or twice, until they are tender and crisp on the edges. 

2. Meanwhile, in small skillet, toast the caraway and fennel seeds until they are fragrant, about 1 minute. Transfer to a grinder (I used a very well rinsed out coffee bean grinder but if you happen to have a spice grinder have at it). Let cool before grinding to a fine powder.

3. In a small bowl, whisk the carrot with the lime juice, honey, garlic, and spice powder. In a large bowl, toss the hot brussels sprouts with the dressing, green onions, mint and cilantro. Season with additional salt if desired.

roasted acorn squash and beet salad

adapted from Better Homes and Gardens
This is a great make-ahead salad. The beets, squash, and dressing can all be prepped ahead and refrigerated overnight

makes 6-8 servings
1 lb small beets
1 acorn squash, peeled, seeded, and cut into 1/2-in slices
1 Tbsp. olive oil
salt and pepper
1/3 cup maple syrup

1 tsp Dijon mustard
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/3 cup olive oil

3 cups mixed greens
1/3 cup fresh pomegranate seeds

1. Preheat oven to 400. Tightly wrap beets in foil. Place on middle oven shelf. Roast 45-60 minutes, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel and set aside.
2. Place squash slices on a rimmed baking sheet. Toss with salt, pepper, and 1 Tbsp. olive oil. Place on middle oven shelf and roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender; cool.
3. To make dressing, in a small bowl whisk the mustard, lemon juice, and 1/4 cup maple syrup together. Add 1/3 cup olive oil and whisk until smooth. Season to taste with salt and pepper.
4. To assemble, place salad greens in the middle of a large plate. Arrange beats and squash on top. Pour half the dressing over salad. Sprinkle with pomegranate seeds. Pass remaining dressing.

maple mascarpone mashed yams

This recipe came about as a result of me not being satisfied with another yam recipe I tried; it just wasn't quite it.  This combination grew in my mind and I must say it is really tasty (and simple).

makes about 6 servings

5 small yams or one ginormous one  (yes I know that's not really a word) or however many you need to serve the number of people you are feeding

1/2 cup mascarpone cheese (more or less to taste, available at the Green Barn in the dairy section. It is the most delicious sweet cream cheese)

1/4 cup maple syrup (more or less to taste)

sage leaves (optional)

1. Preheat oven to 350. Bake yam(s) directly on oven rack (with a pan underneath to collect any drippings) until soft (my huge one took about 2 hours). Let cool slightly. Peel off skin and mash.

2. Add mascarpone and maple syrup to taste.

3. Reheat in oven or on stovetop.

4. If you want a little garnish, heat some olive oil in a small skillet and fry sage leaves for a few minutes, until crispy. Drain on paper towels.

kale and apple soup

adapted from thekitchn.com

This soup provides a healthy dose of greens with a little indulgence in the form of bacon and crème frîache (if you so desire). Even the kids loved it.

serves 4
1/4 cup cubed bacon
1 large bunch kale
4 cups chicken stock, divided
2 tablespoons olive oil
1/2 sweet onion, chopped
1/4 teaspoon salt
1 medium apple, cored and chopped
1/4 cup crème frîache, mascarpone cheese, sour cream or plain yogurt (The Green Barn has them all!)
freshly ground black pepper

1. Wash kale and remove bottom 1" of stem. Chop roughly into 1" pieces.

2. In a stock pot over medium heat, sautée the bacon for 1 minute. Add the kale and stir to coat with rendered fat. Add a bit of olive oil if kale sticks to pan. Cook, stirring, until kale begins to wilt. Add 2 cups chicken stock, lower heat to medium-low and cook covered, stirring occasionally, for about 10 minutes.

3. Transfer mixture to blender. Let cool slightly then puree. (I am always nervous about having liquids explode out due to one past experience, but if you hold down the lid with a kitchen towel it should be fine). If blender is more than half full you will need to reserve some to make room for the next step.

4. In the same skillet over medium heat, heat olive oil and cook onions with salt until just barely showing color. Add chopped apples and cook, stirring occasionally, for 5 minutes, or until apples soften and onions are translucent. Transfer mixture to blender.

5. If working in two batches (if you doubled the recipe or if you have a small blender), add half the remaining chicken stock (1 cup), cover and puree until smooth. If working in one batch, add all the remaining stock and puree until smooth. 

If soup seems too thick, add more stock or water until it reaches the desired consistency.

Garnish with a dollop of crème frîache, mascarpone cheese, sour cream or plain yogurt and a few grinds of black pepper.

quinoa salad with yams and apples

adapted from Food and Wine
Another fall salad we just tried. Although hearty enough for a light lunch also makes a light and refreshing appetizer or side dish.

serves 10-12 (I halved the recipe)

INGREDIENTS
1/2 cup olive oil
1 1/2 cups quinoa
1 1/2 pounds yams, peeled and cut into 3/4-inch dice
freshly ground pepper
1/4 cup apple cider vinegar
2 large granny smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 cups baby greens (about 6 ounces)

1. Preheat oven to 400F. In a large saucepan, heat 1 Tbsp. of the olive oil. Add the quinoa and toast over moderate heat. stirring, for 2 minutes. Add 2 1/2 cups of water, season with salt and bring to a boil. Cover and simmer for 16 minutes (if all water is absorbed sooner, add additional 1/2 cup). Remove from heat and let stand for 10 minutes. Fluff quinoa, spread it out on a baking sheet and refrigerate at 20 minutes or more.
2. Meanwhile, on a baking sheet, toss the yams with 1 Tbsp. olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 Tbsp. of oil with the vinegar; season with salt and pepper. Add quinoa, yams, apples, parsley, onion and greens. Toss well and serve.

note: to make ahead prepare quinoa and yams. They can be refrigerated for up to 2 days.

caramelized squash salad with pistachios and goat cheese

a tasty and elegant fall salad adapted from Better Homes and Gardens

I've said before that I REALLY want to love goat cheese. There are so many tasty looking recipes that call for goat cheese. I try to be adventurous, but is has been difficult to acquire a taste for it. This salad looked very good so I decided to go for it. I chose a honey goat cheese which was so creamy and mild (and may I say delicious?). Even the kids ate a little because I didn't mention the goat word :)

makes 6-8 servings
*Ingredients

1 cup orange juice
3 Tbsp. maple syrup
1 1/2 Tbsp. Dijon mustard
1 Tbsp. grated fresh ginger (1 tsp. or so dried can do in a pinch)
1 1/2 lb squash (I used delicata), peeled (not necessary with delicata), seeded, halved lengthwise, and cut into 1/2 inch wide strips
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 cup olive oil
6-8 cups mixed greens (I used organic spring mix) or whatever amount looks right
1/2 cup roasted salted pistachio nuts
3 oz goat cheese (can substitute feta if you must) :)

1. For marinade, in a small bowl stir together orange juice, maple syrup, mustard, and ginger. Set aside 1/2 cup for salad dressing. Place squash in a large resealable bag and pour remaining marinade over squash. Seal bag and marinate, refrigerated, for 1-4 hours.
2. Preheat oven to 400. Coat a large baking sheet with thin layer of oil or nonstick cooking spray.
Drain squash, discarding marinade, and place on prepared baking sheet. Roast squash until tender and lightly browned in spots, 26-30 minutes. Remove from oven and set aside.
3. For the dressing, in a small bowl whisk together the reserved marinade, salt and pepper. Slowly whisk in the oil. Drizzle 2-3 Tbsp. of dressing over the warm squash; toss to combine. In a large bowl combine the mixed greens and half the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Top with remaining pistachios and dollops or crumbles of goat cheese. Pass remaining dressing.
* as usual almost everything can be found at the Green Barn! Only the orange juice isn't available, unless you squeeze your own.