Chicken Chili with Butternut Squash and Moroccan Spices

Recipe and Photo by Lidey Heuck, published on Delish.com. Adapted for Intervale Food Hub members.

INGREDIENTS

  • 3 tbsp. Extra virgin olive oil
  • 1 1/2 c. chopped yellow onion (one large onion)
  • 1 lb. butternut squash, peeled, cut into 3/4-inch chunks
  • 2 tsp. minced fresh garlic (2 cloves)
  • 1 (28-oz) can crushed tomatoes
  • 4 c. chicken broth
  • 2 tbsp. dark brown sugar
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 3 c. shredded cooked chicken breast
  • kosher salt and freshly ground black pepper
  • Optional:Plain whole milk yogurt, for serving
     

Spices: (Use all, or just the ones you have on hand at home)

  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground paprika
  • 2 tsp. ground cumin
  • 1/8 tsp. ground allspice
  • 1 1/2 tsp. harissa
     

DIRECTIONS

  1. Heat olive oil over medium heat in large heavy-bottomed pot or Dutch oven. Add onions and cook over medium heat for about 5 minutes, until translucent. Add butternut squash and garlic and cook for one more minute, until garlic is fragrant.
  2. Add tomatoes, chicken stock, spices, brown sugar and 2 tsp. salt and bring to boil over medium heat. Reduce heat to low and simmer for 35 to 40 minutes, until squash is tender and broth has thickened considerably.
  3. Using a potato masher, bottom of a whisk or a wooden spoon, lightly mash about half of butternut squash. (Don’t worry about being exact here—the idea is just to thicken the broth while still leaving some whole chunks of squash.)
  4. Add chicken and chickpeas and simmer for 10 more minutes. Taste and add another ½ tsp. of harissa if desired.
  5. To serve: In small bowl, combine 1 cup yogurt with ¼ tsp. salt and ¼ tsp. freshly ground black pepper. Ladle chili into bowls and top with a spoonful of yogurt and a sprinkle of parsley. Serve hot.

 

 

 

 

 

 

 

MOROCCAN BUTTERNUT SQUASH & SWEET POTATO TAGINE

Recipe and Photo by The Roasted Root. Adapted for Intervale Food Hub Members

A tagine is the name for both a type of pot used for cooking, and the final dish that's traditionally made in that pot. You can make this recipe using a stew pot!

INGREDIENTS

  • 2 tablespoons cooking oil
  • 1 medium-sized yellow onion, diced
  • 1 cup medium-sized sweet potato chopped into 1/2” cubes
  • 1 cup medium butternut squash peeled and chopped into ½” cubes
  • 1 cup vegetable broth, separated
  • 2 tablespoons lemon juice
  • 1 can garbanzo beans drained
  • 1 cup rice (uncooked)
  • 2 cups water
  • 1 can diced tomatoes (if you don't have this on hand, you can omit this ingredient. Add for a more stew-like final dish)

Spices: (Use all, or just the ones you have on hand at home)

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste

INSTRUCTIONS

  1. Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.

  2. Add oil to a tagine or skillet and heat to medium-high.

  3. Sauté onion and sweet potato for 3 minutes.

  4. Add butternut squash, stir.

  5. Add 1/2 cup vegetable broth, all the spices and salt, stir, cover your pot and cook 5 minutes

  6. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice.

  7. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.

Sweet Potato-Red Onion Latkes with Aioli

Ingredients

  • 2 medium sweet potatoes (about 1 lb) peeled and quartered lengthwise
  • 1/2 red onion, peeled and quartered
  • 1/4 cup flour
  • 1 egg
  • Coarse salt and pepper
  • 1/2 teaspoon baking powder
  • EVOO or peanut oil, for frying
  • 1 large clove garlic
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice

Directions

Grate the potatoes and onion and discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 tsp. salt, 1/4 tsp. pepper and the baking powder.

Mash 1 large garlic clove and pinch salt to a paste. In small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp. EVOO, prepared garlic paste and 1 tsp. fresh lemon juice to make aioli; cover and refrigerate.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot. Working in 5 to 6 batches, drop 2 tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels. Serve with aioli.

Yogurt Pancakes

Recipe by Josh Kestner, Published by Yummly, Adapted for Food Hub Members

Recipe by Josh Kestner, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 1 c flour (I use 3/4 c unbleached white, 1/4 c whole wheat)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbs sugar
  • 3/4 c milk 
  • 1 egg
  • 2 tbs butter (melted)
  • 2 tbs vinegar, white or cider
  • 1/4 c plain yogurt
  • Optional: Frozen Strawberries. Add to the batter or serve them on top of the finished pancakes!

Directions

1. Preheat a griddle to 350, or nonstick pan on medium heat.

2. Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl. Pour wet ingredients into dry, mix until combined. 

3. Ladle about 1/4 cup of batter on the griddle/pan. Flip once edges begin to dry, and bubbles on top begin to pop; bottom should be golden brown. Cook on second side for another 2-3 minutes, until golden brown.

 4. Repeat step three until batter is all used up.

 

Watermelon Radish Chips

Ingredients

  • 4-6 cups grapeseed or canola oil, for deep frying
  • 1 pound watermelon radishes, scrubbed well (do not peel)
  • Sea salt

Instructions

  1. In a medium saucepan, heat the oil to 325 degrees (a deep-fry thermometer clipped to the side of the pan is a helpful tool). You want the oil to be a few inches deep, with plenty of room for things to bubble up without spilling over as you drop in the chips.
  2. Slice the watermelon radishes thinly. A hand held mandoline is often helpful for this. Line a plate with several layers of paper towel.
  3. Test the temperature of the oil by adding one slice of radish to the pot. It should bubble aggressively and be golden brown in less than a minute. If this is the case, remove the test chip and flip it onto the paper towel to drain. Add a handful of chips, making sure to separate them as they go into the pot so they don't stick together. Turn them over as the edges brown, then take them out and drain them on the paper towel. Sprinkle them with a tiny bit of salt when they're hot. Serve immediately!

 

Carrot and Watermelon Radish Pickle

Recipe by The Bojon Gourmet, Published by Yummly , Adapted for Food Hub Members

Ingredients

  • 2 cups white wine vinegar
  • 2 cups water
  • 3 tablespoons salt (sea, kosher or pickling salt)
  • 1 pound small carrots *Use the purple carrots from this week!
  • 1 pound watermelon radishes
  • A few fennel fronds, dill sprigs, or leafy celery stalks
  • 4 garlic cloves
  • Optional: add a jalapeño to give it some spice!

Directions

Combine the vinegar, water and salt in a measuring pitcher, and stir it to dissolve the salt.

Scrub the carrots, trim off their tops, and slice them lengthwise into quarters. Peel and trim the radishes, slice them in half lengthwise, then cut them crosswise into 1/4″-thick half moons. Pack the vegetables, fennel fronds and garlic cloves into a sterilized 2-quart mason jar (or two 1-quart jars).

Pour the brine over the vegetables, and cover with the lid. Let the pickle sit at room temperature for 10 days, then store in the refrigerator for up to 1 month.

Butternut Squash, Ginger, and Carrot Soup

Published by Greg Georgeaklis in farmerstoyou.com on November 2013

This is a fall favorite in my home. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Sometimes I’ll double this recipe and store it away in the freezer for a quick meal.

Ingredients
1 butternut squash
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
water
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)


Instructions
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.

Source: http://farmerstoyou.com/organicfoodblog/2013/11/01/butternut-squash-ginger-carrot-soup/

Sweet Potato & Caramelized Onion Hash with Baked Eggs

Recipe courtesy of Epicurious

 

INGREDIENTS

2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)

 

INSTRUCTIONS

  1. Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
  2. Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
  3. Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
  4. Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
  5. Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
  6. Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
  7. Serve immediately, with Parmesan, if desired.

 

NOTES

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

Butternut Squash Chili with Ground Beef & Blackbeans

Recipe courtesy of Taste & Tell

 

INGREDIENTS

1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons dried oregano
3 tablespoons olive oil
1 cup diced onion
1 lb ground beef
2 tablespoons tomato paste
2 tablespoons hot sauce (such as Frank’s Red Hot)
2-3 cups beef or chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons cornmeal
1 (2 - 2½ lb) squash, peeled, seeded and cut into ½” cubes

 

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, cumin and oregano.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and cook, stirring frequently, until they start to soften, about 5 minutes.
  3. Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
  4. Add 2 cups of the beef broth, the black beans, diced tomatoes and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
  5. Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an addition 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.

Sweet Potato Pie

Published by Martha Stewart in Everyday Food on November 2003

INGREDIENTS

FOR CRUST:

  • 10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
  • 3 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 5 tablespoons unsalted butter, melted

FOR FILLING:

  • 3 large eggs
  • 1/2 cup sugar
  • 1 3/4 cups sweet-potato puree (to prepare, wrap sweet potatoes in foil and bake for about 45 min- 1 hour at 400 degrees. Then, puree or mash until smooth!)
  • 1/2 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/4 teaspoon ground allspice


DIRECTIONS

  1. Preheat oven to 350 degrees with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate.
  2. Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato puree, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula.
  3. Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours.


COOK'S NOTES
A press-in graham-cracker crust is simple to make (or buy one premade). We added ginger to complement the flavor of the sweet potatoes.

Source: http://www.marthastewart.com/343443/sweet-potato-pie

Rainbow Carrot Stir Fry

Published by Martha Rose Shulman in NYT Cooking

In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange.

I’ve made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don’t require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.

INGREDIENTS

  • 1 14-ounce box firm tofu, cut into dominoes
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • ¼ cup vegetable or chicken stock, or water
  • ¼ to ½ teaspoon salt (to taste)
  • ¼ to ½ teaspoon sugar (to taste)
  • 1 teaspoon cornstarch or arrowroot
  • 2 tablespoons peanut or other neutral oil
  • 2 to 3 teaspoons minced garlic (to taste)
  • 2 to 3 teaspoons minced ginger (to taste)
  • 1 pound carrots, preferably a mix of colors, cut into matchsticks
  • 1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
  • 1 tablespoon black or toasted white sesame seeds
  • ¼ cup chopped cilantro
  • Cooked grains or noodles, for serving

    Preparation

    1. Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
    2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
    3. Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
    4. Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.

    Tip: You can prepare your ingredients hours in advance. Keep in refrigerator until 15 to 30 minutes before you begin cooking.

    Source: http://cooking.nytimes.com/recipes/1017307-rainbow-carrot-stir-fry