Yesterday I promised you recipes to help use your yummy root cellar crops… here they are!
Roasted Carrot Soup
6-8 medium carrots, peeled & cut into 1 inch pieces
1 c coarsely chopped onion
1 Tbsp. olive oil
2 14.5 ounce cans chicken broth
1 tsp. smoked paprika
1 tsp. lemon juice
Salt & black pepper
1. Preheat oven to 425 degrees. Toss carrots, & onion with oil to coat. Spread veggies in a single layer in a shallow baking pan. Roast for 20 minutes or until tender.
2. In a large saucepan combine roasted vegetables, broth, and paprika . Bring to boiling. Cool slightly.
3. Transfer half the vegetable mixture at a time to a blender or food processor. Blend or process until smooth. Return mixture to saucepan. Add lemon juice. Heat through. Season with salt & pepper.
3/4 c apple juice
1/2 c water
1 Tbsp. packed brown sugar
2 1/2 pounds beets, peeled & cut into bite size pieces
Salt & pepper
1 Tbsp. snipped fresh parsley
1. In a large saucepan combine 1/2 c of the apple juice, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until beets are tender & can be pierced with a fork, stirring occasionally. Drain.
2. Transfer beets to serving bowl. Sprinkle remaining juice over beets. Season to taste with salt & pepper. If desired, drizzle with honey.
Butternut Squash and Bacon Quiche
All purpose flour for rolling
1 recipe Flaky Pie dough (below)
8 slices bacon (Off course Garden Gates!)
1 medium yellow onion, halved and thinly sliced
Salt & pepper
3/4 pound butternut squash, peeled, halved and very thinly sliced
8 large eggs
1/2 c whole milk
1/2 c heavy cream
6 fresh sage leaves
1. Preheat oven to 350 digress. On a lightly floured work surface, roll out dough to an 11×15 inch rectangle. Transfer to a 9×13 inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 15 minutes. Press on dough, draping over rim of pan. Bake until crust is firm and edges are lightly browned, about 35– 45 minutes or until bottom is dry and light golden.
2. Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt & pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.
3. In a bowl, whisk together eggs, milk, and cream; season with salt 7 pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, 45 minutes. Let cool 15 minutes.
Asian Chicken Slaw
2 chicken breasts, de-boned & skinned, cooled & diced
4 c cabbage, thinly sliced
1/2 c onions thinly sliced
3 Tbsp. rice vinegar or regular
2 Tbsp. peanut oil
1 tsp. sesame oil
1 Tbsp. fresh ginger, peeled and minced
1 tsp. sugar
1. in a large bowl, combine chicken, cabbage and onions.
2. Add remaining ingredients and toss to blend. Add salt & pepper to taste.
3. Serve as a salad or fill pita pockets
Cabbage Strudel– makes 2 rolls
8 Tbsp. butter
1 c chopped onion
8 c thinly sliced cabbage
1 c shredded carrots
1 tsp. salt
1/4 c shredded cheese– Swiss or other
3/4 c bread crumbs
1 Tbsp. snipped fresh parsley or thyme
1/8 tsp. black pepper
12 sheets frozen Phylo dough– thawed
1. Preheat oven to 375 degrees. Grease a 15×10 inch baking pan– set aside.
2. in a large skillet melt 2 Tbsp. of the butter and add onion; cook about 5 minutes or till tender. Add cabbage & carrots; sprinkle with salt. Cook about 10 minutes or till tender. Remove from heat; stir in cheese, 1/2 c of bread crumbs, pepper & herb
3. In a saucepan melt the remaining butter. Unroll Phylo dough, cover with waxed paper & damp towel. Brush with some butter; top with 1 teaspoon of crumbs. Repeat layers with five more sheets Phylo., melted butter & crumbs. Spread half the cabbage filling over Phylo layers, leaving a 2 inch border on one of the long sides & both short sides. Fold both short sides over filling; roll up from l long side. Place roll, seam side down, in prepared pan. Repeat to make a second roll.
4. Bake about 35 minutes or until golden. Transfer to a wire rack; cool for 30 minutes. To serve cut with serrated knife into slices.
Real Pumpkin Pie
1- 9” deep dish unbaked pie crust
1 cup pumpkin
1 egg yolk
2/3 cup sugar
1/8 tsp. salt
½ tsp. cinnamon
¼ tsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. nutmeg
1 ½ Tbsp. cornstarch
1 tsp. vanilla
1 ½ cup milk
1 egg white, stiffly beaten
1. Preheat oven to 400 degrees.
2. In a blender, combine all ingredients, except egg white, and blend until smooth and creamy.
3. Pour into pie crust; add stiffly beaten egg white, folding in very carefully with spatula into pie. Small lumps are fine.
4. Bake at 400 degrees for 15 minutes; lower to 350 degrees and bake for 35 to 45 minutes.
Test for doneness with a toothpick to check center for dryness.
I use actual pumpkin that I can, so if you like a stronger flavor, this is a great recipe!
French Onion Soup
2 Tbsp. butter
4 onions, sliced
3 cup beef broth
1 1/2 cup water
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1 Tbsp. sherry (optional)
1 cup French bread, cubed and toasted
1/2 pound baby Swiss Cheese
1. Melt butter in a saucepan over low heat; add onions; cook for 20 minutes, stirring occasionally.
2. Add broth, water, Worcestershire sauce, pepper and sherry, if using.
3. Increase heat; bring to a boil; reduce heat, cover and simmer for 5 minutes. Divide into 4 oven safe soup bowls; top with bread cubes, then cheese. Place under a broiler just until cheese melts.
Makes 4 bowls.
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