Turkey Pasta Casserole With Asparagus and Cheddar Cheese

Courtesy of Diana Rattray, About.com Guide

Great recipe for leftover turkey.

I used mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well. It’s a great casserole to serve for an after-the-holiday meal, or make it for a potluck dinner.

Ingredients:

8 ounces mini penne pasta or similar shape

6 tablespoons butter

6 tablespoons flour

1/2 red bell pepper, chopped

1 clove garlic, minced

1 bunch green onions, thinly sliced

1 1/2 cups chicken broth

2 cups milk

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon poultry seasoning blend, or to taste

cooked asparagus, cut in 1-inch pieces, about 2 cups

3 cups diced cooked turkey

8 ounces shredded Sharp Cheddar cheese

1 cup soft bread crumbs

1 tablespoon melted butter

Directions:

Grease a 9×13-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter

Add bell pepper and sauté until tender.

Add garlic and green onion; sauté for 1 minute longer.

Stir in flour until well blended.

Stir in chicken broth, cooking until thickened.

Stir in milk; continue cooking, stirring frequently, until thickened and hot.

Add seasonings, asparagus, and turkey and heat through.

Stir in cheese and cook until melted.

Stir in the cooked drained pasta and pour into the prepared baking dish.

Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top.

Bake for 30 to 35 minutes, or until hot and bubbly.

Kale and Fava Bean Soup

Courtesy of Judy Harvey, www.TheDinnerLadyPersonalChef.com

I Stopped by the Griggstown Farm Market the other day and the kale was beautiful!

So, to start with, I made some kale chips for snacking then some savory kale and potato soup.

Kale and Fava Bean Soup, so yummy on a fall day!

Ingredients:

• 2 Tablespoons Extra-virgin Olive Oil
• 1 Onion, diced
• 3/4 Cup Diced Carrot
• 4 Cloves Garlic, minced
• 3 Cups Low-sodium Chicken Broth
• 2 Cups Water
• 1 Cup White Wine
• 3 Potatoes, halved and sliced
• 1/2 Teaspoon Chopped Fresh Rosemary
• 1/2 Teaspoon Chopped Fresh Sage
• 1/2 Teaspoon Chopped Fresh Thyme
• 16 Ounces Fava Beans, rinsed and drained (you can substitute any bean here)
• 2 Cups Finely Chopped Kale Leaves
• 1 Small Red Chile Pepper, seeded and chopped fine ground black pepper (to taste)

Directions:

• Heat the olive oil in a large Dutch oven over medium heat.
• Cook and stir the onion until softened and translucent, about 5 minutes.
• Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine.
• Stir in the potatoes, rosemary, sage, and thyme.
• Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
• Add the fava beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Sicilian Olive Chicken

Courtesy of Eating Well

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.

Try Kalamata olives in place of the green Sicilians or a combination of both.

Serve over whole-wheat egg noodles with a mixed green salad on the side.

Ingredients:

• 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
• 1 1/2 cups frozen chopped spinach, thawed
• 1/3 cup halved Sicilian or other green olives
• 1 tablespoon capers, rinsed
• 1/4 teaspoon crushed red pepper, or to taste
• 4 4-ounce chicken cutlets
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil

Directions:

• Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl.
• Sprinkle both sides of chicken with pepper.
• Heat oil in a large skillet over medium-high heat.
• Cook the chicken until browned on one side, 2 to 4 minutes.
• Turn it over; top with the tomato mixture.
• Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Turkey Chili

Courtesy of Chef Karyn, iCookuEat

I thought this was the perfect chili recipe when you are aching for something warm, smoky, comforting and a little spicy.  We’re still trying to keep it healthy, so we’re preparing our chili with ground turkey.

Wait!!  Before you stop reading, turkey is not just for Thanksgiving anymore.  It is a really flavorful alternative to ground beef.  It just needs to be seasoned and you’ll be surprised at what great flavor it has in this chili.

So presenting Turkey Chili that’s so good and good for you!!!

Ingredients:

4 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, diced
1/2 cup chopped green pepper
1/2 cup chopped yellow pepper
1 1/2 pounds ground turkey
1 (1 oz.) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 oz.) can chicken broth
1 (7 oz.) can of your favorite salsa
1 (14.5 oz.) can crushed tomatoes
1 (7 oz.) can chopped green chile peppers
1 tsp. chili powder
1/2 tsp. cumin powder
1 can black beans (rinsed)
1 can garbanzo beans (rinsed)
1/2 cup frozen green peas, thawed

Toppings: (Optional)
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded cheddar cheese
Diced avocado, chopped cilantro and crushed tortilla chips

Directions:

1. Heat 2 tablespoons of oil in a large stock pot or Dutch oven over medium high heat.  Saute onion, celery, peppers until onion is translucent and bell peppers are lightly browned.  Approximately 5 minutes.

2. Season turkey with taco seasoning mix, coriander, oregano, chili flakes and tomato paste and mix until meat is evenly coated with seasonings.  Stir the turkey mixture as much as possible with a wooden spoon to break apart.  Add to the pot with the sauteed vegetables and continue cooking, reducing heat if necessary until turkey is well browned. Add chili and cumin powders.

3. Pour in chicken broth and simmer to reduce liquid slightly, and 5 minutes.  Add salsa, tomatoes and green chilies and continue cooking at a moderate simmer for 10 minutes.  Adjust the thickness at any time you feel necessary by adding either more water or more broth.

4. While chili is still cooking, add the black and garbanzo beans.  Reduce the heat and continue cooking 15 minutes more.  Again, adjust the consistency with water or broth as needed.

5. Ladle chili into serving bowls. Top with sour cream, green onion and cheddar cheese and serve.  (At iCookuEat, we love chopped avocado and crushed tortilla chips for crunch and texture!)

This chili gets better each day, so you can “re-purpose” your chili by serving over rice or pasta.  You can even use in tacos or quesadillas. It’s the chili that keeps on giving.

Enjoy!!!

Baked Winter Squash Soup

Courtesy of Chef Cristin Mallinder, www.bemyguestpersonalchef.com

Ingredients:

-       2 acorn squash (about 2 pounds each)

-       2 butternut squash (ditto)

-       8 Tbsp unsalted butter

-       8 teaspoon dark brown sugar

-       3 carrots, peeled and halved

-       1 large onion, thinly sliced

-       10 cups chicken stock

-       3/4 teaspoon ground mace

-       3/4 teaspoon ground ginger

-       Pinch cayenne pepper

-       Salt to taste

-       Creme fraiche for garnish

-       Snipped fresh chives for garnish

Directions:

-       Preheat oven to 350F.

-       Cut squash in half lengthwise. Scoop out seeds.

-       Place squash halves in roasting pan.

-       Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half.

-       Arrange carrots and onion slices around the squash.

-       Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours.

-       Remove pan from oven and allow vegetables to cool slightly.

-       Scoop squash pulp out of skins and place in a soup pot.

-       Add carrots onions and cooking liquid.

-       Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt.

-       Bring to a boil.

-       Reduce heat and simmer uncovered for 10 minutes.

-       Puree the soup in batches in blender or food processor until smooth.

-       Return it to the pot, adjust the seasonings, and heat through.

-       Serve each portion garnished with a dollop of creme fraiche  and sprinkling of chives.

“Hot” Chocolate Cake

Courtesy of Country Living

This decadent cake pairs rich cocoa and bittersweet chocolate with a hint of spicy cayenne pepper — a warming choice for a winter snack. Subtly spiced with cinnamon and cayenne pepper, this decadent chocolate cake is reminiscent of Mexican hot chocolate.

Ingredients:

1/4 cup(s) (plus 1 tablespoon) cocoa

1 cup(s) flour

1/2 teaspoon(s) salt

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) cinnamon

1/4 teaspoon(s) cayenne pepper

8 ounce(s) bittersweet chocolate

1/2 cup(s) (plus 2 tablespoons) unsalted butter

4 large eggs

1/2 cup(s) sugar

1/3 cup(s) dark brown sugar

1 teaspoon(s) vanilla extract

Directions:

Make cake batter:

Preheat oven to 350 degrees F.

Butter one 9-inch round cake pan and line the bottom with parchment paper.

Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside.

In a medium bowl, sift together flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside.

In a double boiler over simmering water, melt 6 ounces chocolate and butter. Set aside. In a large bowl using an electric mixer set on medium high, beat eggs and sugars until mixture thickens and increases in volume, about 5 minutes.

Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined.

Gradually add the flour mixture and beat until incorporated.

Pour batter into prepared pan.

Bake on the middle shelf of the oven until cake springs back when lightly touched in the center, 30 to 40 minutes.

Make glaze:

Cool cake in pan on a wire rack for 20 minutes.

Invert cake onto wire rack, remove parchment paper, and cool completely.

Transfer cake to a serving dish. Melt remaining bittersweet chocolate and drizzle over top of cake.

Penne with Acorn Squash and Pancetta

Courtesy of Levi Sigworth, CSA members.

We’re enjoying the CSA tremendously this year, and we wanted to share a pasta recipe for the acorn squash. Until this summer we had never cooked acorn squash, and now this dish is one of our favorites.

Ingredients:

1 acorn squash
1 small head of garlic
1/2 pound penne
2 teaspoons olive oil, plus more for coating squash and garlic
1/2 pound pancetta, sliced 1/4-inch thick and diced
1/4 cup chicken or vegetable stock
1 teaspoon chopped, fresh rosemary
1/4 cup grated Parmesan

Directions:

Preheat the oven to 400° F.

Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into wedges, about 1/2-inch thick. Toss the wedges with a splash of olive oil until coated, and spread on a baking sheet. Season with salt and pepper.

Slice the top off of the garlic head so that the tops of the cloves are exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place on the edge of the baking sheet with the squash.

Bake the squash and garlic for about 30 minutes, turning the squash once, until both are soft and slightly caramelized. (Depending on how big the head of garlic is, it may take longer. Leave it in the oven while you peel and chop the squash.)

Allow the squash to cool slightly. In the meantime, bring a pot of water to boil (for the pasta). Then, peel each wedge of squash and cut into large chunks.

Heat the 2 teaspoons of olive oil over medium heat in a medium stock pot or large, wide sauce pan (you’ll add the pasta to this pan at the end). Sauté the pancetta until most of the fat is rendered and the meat is crispy, about 15 minutes. About halfway through, cook the pasta, making sure to salt the water.

When the pancetta is finished cooking, remove with a slotted spoon and set aside. Deglaze the pan with the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.

Add the chunks of squash and pancetta to the pan. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the squash/pancetta mixture. Toss everything to coat, then stir in the Parmesan. Add a bit of the pasta water if the mixture seems too dry.

Arugula and Pear Salad

Courtesy of Seasonal Chef.

Dressing:
2 tablespoons minced shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Salad:
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston)
washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried

Directions:

1. To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and pepper in a small bowl.

2. To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with walnuts.

Griggstown Chili Rellenos

Courtesy of Kathleen Mc Cool , CSA members.

The weekly newsletters have been great. This is my first year in the Griggstown CSA, and I love it. I always get such a good feeling when I come to the farm. I was so happy to see poblano chilies last week. I decided to make my version of Chili Rellenos for friends. But WOW…those poblanos were HOT !!!! Poblanos I have used in the past did not have that much heat. So I adapted my recipe a bit for my guests who were not heat loving. Since almost every ingredient came from Griggstown, I thought I would share the recipe.

Ingredients:

4 poblano chilies , roasted and peeled
1 pack of wonderful Griggstwon chicken sausage (your favorite blend)
1 small onion, diced
2 cloves garlic, minced
2 or 3 small new potatoes, diced
or
fresh corn, from 2 or 3 ears
1 large tomato, sliced
grated cheese (good sharp cheddar or Monterey Jack
1 tablespoon Griggstown cilantro pesto

Directions:

1. Cut through sausage casing. Remove sausage and crumble.
2. Sauté sausage in a little olive oil until cooked through. Remove from pan.
3. Add a bit more oil. Sauté onion and garlic til soft and fragrant.
4.If using potatoes, add now. Toss with onion and garlic. Add cilantro pesto. Put lid on pan and let potatoes cook about 10 – 15 minutes.
If using corn, add now with pesto. Continue cooking about 5 more minutes.
5. Return sausage to pan. Blend all ingredients together.
6. Lightly oil a casserole dish. Slice open the poblanos. Place one open chili at a time in casserole. Spoon sausage filling into pepper. Fold sides of the pepper over the sausage. repeat with all the chilies.
or if peppers are hot, and not everyone likes the heat —
Spread open poblanos on the bottom of the casserole. Spoon filling over the chilies. ***
7. Top stuffed peppers with sliced tomatoes, then the grated cheese.
8. Bake at 350 for 15 to 30 minutes, until heated through and cheese melts.
***Non heat lovers can just eat the sausage filling. Heat lovers can dig down to the poblano layer.

Barbeque Jamaican Jerk Chicken Recipe

Courtesy of Rob Porter, CSA members.

This recipe is spicy, sweet, savory and delicious and a great way to use those super hot

scotch bonnet peppers you get with your CSA harvest! It’s a bold flavor so it’s not for

the meek….

Ingredients:

• 1 Package of Griggstown Cut Up Fresh Young Chicken
• 1 Bunch Scallions
• 1 Small to Medium Onion
• 1 Bulb Garlic
• 1 Scotch Bonnet Pepper
• ¼ Cup Olive Oil
• 3 Tablespoons Soy Sauce
• Juice from 1 lime
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Allspice
• 1 Sprig of thyme leaves ( or teaspoon of dried thyme)

Directions:

• Wash the chicken with white vinegar or lime juice and water then drain (a step always done for cooking chicken in the Caribbean).
• Cut up onion, scallions and place in a food processor.
• Cut and remove seeds from the Scotch bonnet pepper (you may want to use gloves).
• Add soy, lime juice, brown sugar, allspice, thyme and salt and pepper.
• Blend in the food processor while slowly adding the olive oil.
• Pour this marinade mixture over chicken in a sealable bag or plastic container and refrigerate overnight.
• Cook on the grill over medium low heat for twenty minutes or until desired doneness and enjoy!