Category: Recipes

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Recipes

Recaito

recipe via Daisy Cooks!

There really is no translation for this mixture of onion, garlic, peppers and green herbs, but it’s a foundation of much of Puerto Rican cooking.

Ingredients
1 medium Spanish onion, cut into big chunks
8 cloves garlic, peeled
6 ajicitos dulces (see recipe for Sofrito) or 1 cubanelle peppers, cored, seeded, and cut into chunks
4 leaves culantro (if you can’t find culantro, increase the amount of ajicitos or cilantro by half)
6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed)

Method
1. Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.

2. Set aside the amount you need for the recipe you’re preparing. Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.

Yield: 1 ½ cups

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Recipes

Warm Green Bell Pepper & Tomato Salad

recipe via Food and Wine


The salad can be made up to 4 hours ahead. Just wait until just before serving to stir in the parsley.

Ingredients
1/4 cup vegetable oil
1 pound small green bell peppers, stems trimmed
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon ground cumin
2 pounds tomatoes, peeled, seeded and cut into 1-inch pieces
1 teaspoon distilled white vinegar
Salt
1/4 cup flat-leaf parsley leaves

Method
1. Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

2. In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute.

3. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through.

4. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.

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Recipes

Tzatziki; Cucumber Yogurt Dip


recipe via About.com; image via Joy in Creating.


For the strained Greek yogurt, just pop up to any Greek store in Astoria or possibly a Turkish place around here and I think you will find it. It is super thick so it holds up to the watery nature of the cucumber without the dip getting runny. Serve with warm large pita rounds that have been cut into trianbgles and brushed with oregano and olive oil.

Ingredients
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Method
1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.

2. Using a whisk, blend the yogurt with the sour cream.

3. Add the olive oil mixture to the yogurt mixture and mix well.

4. Add the cucumber and chopped fresh dill.

5. Chill for at least two hours and garnish with a sprig of of fresh dill just before serving.

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Recipes

Boxty


recipe via Whats4eats.com; image via Kelsi Bacchus


In honor of our many Irish neighbors in Sunnyside and Woodside I found this recipe for boxty.   I don’t know how traditional this is, but maybe someone can share their own recipe? – Jessica

Ingredients
1/2 lb Potatoes, peeled, boiled and mashed
1/2 lb Potatoes, peeled, finely grated and squeezed dry
3/4 cup Flour
1 Egg, beaten
1/2 cup Milk
Salt and pepper, to taste
Oil for frying

Method
1. Mix the potatoes, flour, egg, milk, salt and pepper together well in a large bowl.

2. Heat a generous amount of oil in a skillet or sauté pan. Drop about 2 tablespoons of batter at a time into the hot oil and spread out into a round about 1/2-inch thick. Fry until underside browns, then flip and brown the other side.

3. Remove to a paper towel-lined plate and repeat with the rest of the batter. Finished boxty can be held in a warm oven until serving.

Boxty on the griddle, boxty on the pan.
If you can’t make boxty, you’ll never get your man.

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Recipes

Baja-Style Soft Tacos With Spicy Chicken


recipe via NY1; image via Serious Eats


What makes the Baja-style tacos unique is that they are simply served with thinly-sliced white cabbage, chopped cilantro and a lime mayonnaise. To make lime mayonnaise, mix up regular mayonnaise with a generous amount of lime juice squeezed into it, which helps thin out the mayonnaise and give it a nice citrus punch.

Ingredients
Boneless, skinless chicken breasts
Corn or flour tortillas
White cabbage
Cilantro
Mayonnaise
Lime juice
Olive oil
Cajun spice rub

Method
1. Cut the boneless skinless chicken breasts crosswise into thin slices, drizzle a little olive oil on top of them and generously season them with the Cajun spice rub.

2. The chicken can be cooked outside on the grill or in a large nonstick pan or in a heavy cast iron skillet. If a skillet is used, add a little splash of oil and cook the chicken on both sides until it is cooked through but not dried out.

3. Now, assemble the tacos. Put two or three soft shells on a plate and top them with some cooked chicken, a little shredded cabbage, some of the lime mayonnaise and a sprinkling of fresh-chopped cilantro.

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Recipes

Hot German Green Beans


recipe via About.com

The seasonings in this recipe resemble hot German potato salad.

Ingredients
1 pound fresh green or wax beans
4 to 6 slices bacon
1 onion, chopped
1 tablespoon granulated sugar
1/4 cup cider vinegar
salt and pepper to taste

Method
1. Cook fresh beans in a little salted water until tender. Drain beans and reserve about 3/4 cup of the cooking liquid.

2. Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned. Add bean liquid and cook until liquid has reduced to 1/4 cup.

3. Add next 4 ingredients and the cooked beans. Heat through and season with salt and pepper to taste.

Yield: 4

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Recipes

Simple Cucumber Beet Soup

recipe & image via About.com


Ingredients
1 lb sliced beets
1 cup buttermilk
1/4 cup sour cream
1 small seedless cucumber, peeled and quartered
1 hard-cooked egg, peeled and quartered
1 tablespoon chives
Salt to taste

Method
1. Place beets in bowl of a food processor and whirl until smooth. Add remaining ingredients and puree until velvety. Adjust seasonings. Chill.

2. Garnish with a cucumber slice and chives, if desired.

Categories
Recipes

Sweet Zucchini Pie

recipe via Cooks.com


We at the CSA have not tried this recipe yet. Sounds kind of weird. Let us know if you attempt it!

Ingredients
1 c. peeled, cooked and drained zucchini
1 c. sugar
1 egg
2 tbsp. flour
1 c. evaporated milk
1 1/2 tbsp. butter
1 tsp. vanilla
Dash of salt
1 unbaked pastry pie shell (or make your own)
Cinnamon

Method
1. Puree cooked zucchini in a blender. Add sugar, egg, flour, milk, butter, vanilla and salt. Process until thoroughly blended.

2. Place mixture in pie shell; sprinkle with cinnamon and bake at 425 degrees for 10 minutes then reduce heat to 300 degrees and continue baking for 20 minutes or until done.

Categories
Recipes

Beet, Cucumber, & Sweet Onion Salad with Dijon-Honey Dressing

recipe via Epicurious


Ingredients
6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Method
1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.

2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)

3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Categories
Recipes

Basil Dill Slaw

recipe & image via AllRecipes


Ingredients
6 cups shredded cabbage
3 tablespoons chopped fresh basil, or 1/3 as much dried basil
3 tablespoons snipped fresh dill, divided
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper

Method
1. In a serving bowl, combine the cabbage, basil and dill.

2. In a small bowl, combine dressing ingredients until blended. Pour over cabbage mixture and toss to coat.

3. Cover and refrigerate until serving.