Archive for the ‘Herbs’ Category

Garlic, Rosemary, and Lemon Roast Chicken

3 cloves garlic, mincedIMG_1324

3 tbsp chopped rosemary

2 tbsp olive oil, OR cold pressed canola oil

1 tbsp Salt

1 tsp Black Pepper

1 lemon

1, 5 Pound Whole Chicken, innards removed

2 cup Crampton Made Apple Cider

1-2 cups chicken stock OR water

Preheat the oven to 350 degrees F.

IMG_1355Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack.

 

Mash together garlic, rosemary, oil, salt, and pepper. Use your hands to spread the mixture all over the chicken and under the skin of the chicken. Wash your hands. Cut the lemon in half, and squeeze the juice all over the chicken, and stuff the halves inside of the chicken. Tuck the wings under the neck of the chicken. Pour the apple cider and stock into the base of the roaster.

IMG_1389Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F. Let chicken rest for about ten minutes before carving and serving.

*If you want gravy, use this recipe we developed for our turkey:

2 cups Crampton’s Apple Cider, divided

3 cups chicken stock, divided (save 1 cup for gravy)

1/4 cup flour, ish

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what iFull Meal Chicken 2s listed) With a whisk, mash up garlic cloves, and remove onion pieces. Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

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Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


 

2 head, butter crunch lettuce

4 cups wild arugula

1/2 cup toasted walnuts

2 Honey Crisp apples, sliced into thin matchsticks

1/4 cup basil, thinly sliced

 

¼ cup plus 2 tablespoons apple cider vinegar

2 ½ tablespoons honey

1/4 teaspoon cinnamon

¼ teaspoon black pepper

¼ teaspoon plus a pinch salt

Pinch cumin

Pinch curry powder

½ cup plus 2 tablespoons canola oil

 

Add all ingredients into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

 

In a large bowl, add the lettuce, arugula, basil, walnuts and matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette.

 

****This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge***

Warm Butter Beans with Rosemary, Garlic, and Spinach

1 can butter beans, drained (or white beans if unavailable)

3 tbsp extra virgin olive oil (plus more, if desired!)

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

1 good handful of spinach

Pinch of chili flakes

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add beans, garlic, rosemary, and stir fry beans until they are golden and warmed through. Add the spinach and chile flakes, and cook until the spinach in wilted. Season well and serve with a drizzle of olive oil.

****Serve alongside Winter Squash Agro dolce!!****

Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks

3 beets, peeled and sliced into ¼” slices

1 red onion, cut into 1.5” chunks

3 Tbsp. balsamic vinegar

4 Tbsp. extra virgin olive oil

2 Tbsp. maple syrup

1 clove garlic, finely chopped

½ tsp. thyme

Coarse sea salt and pepper

1/c teaspoon cumin

Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.

IMG_1351IMG_1354

Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.

Butternut Squash and Sage Mac & Cheese

1/2 medium butternut squash, cooked, pureed, strained

1/2 pound elbow macaroni OR your favorite pasta

4 tablespoons butter

1 small leek or onion, finely chopped

2 cloves garlic, finely chopped

1/2 chili pepper, finely chopped (optional)

4 tablespoons flour

2 1/2 cups milk

1 tablespoon fresh chopped sage

2 cups shredded cheese (whatever you have on hand, cheddar, mozza, gouda, parmesan, etc)

3/4 cup panko breadcrumbs

2 tablepsoon melted butter

Cook macaroni according to package directions, drain well. Set aside. In a medium saucepot over medium heat, add the butter. When the butter is melted add onion or leek, garlic, and chili pepper (if using). Saute lightly until soft and fragrant, then whisk in the flour. Cook for 2 – 3 minutes, stirring constantly. Add 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh sage, and season with salt and pepper. Add the cooked macaroni to the pot and stir until the macaroni noodles are well coated. Add the cheese, and a touch of milk if the mixture is too thick.

Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. In a separate bowl, mix together melted butter and breadcrumbs. Sprinkle breadcrumbs on top. Place the pan in the oven and bake for 25-30 minutes at 375F, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

 

How to Roast a Whole Squash or Pumpkin

1. Cut the squash or pumpkin in half and scoop out the seeds.

2. Smear butter or olive oil over the flesh and sprinkle sea salt and pepper.

3. Roast flesh up on a baking sheet at 425F degrees for 1 hour, until flesh is soft. (If flesh is getting to dark, flip over so the skin faces up)

4. Serve hot as a side dish OR allow to cool completely. Scoop out flesh into a food processor and pulse until completely smooth. Strain slightly if the flesh is to moist. Use this puree in soups, cakes, biscuits or creamy sauces. This puree also freezes beautifully!

How to Roast Cubed Butternut Squash, or any firm squash that are easy to peel

1. Peel the skin, then cut the squash in half and scoop out the seeds.

2. Cube the squash and toss onto a baking sheet with melted butter or olive oil, sea salt, and pepper.

3. Roast at 425F degrees for 45 minutes – you can go less time if you want more “bite” to your squash.

TIPS: Dress up your roasted whole or cubed squash with maple syrup, honey, brown sugar, herbs, or a pinch of chili pepper!

Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup

1 small leek, finely sliced, white and light green parts only

1 small onion, chopped

3 cloves garlic, chopped

2-2.5 lbs carrots, peeled and chopped

1 lb potatoes, scrubbed, chopped (don’t bother peeling them!)

1/2 cup olive oil

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp chile flakes, or ancho chile powder

6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk

Sea salt and pepper

1/2- 1 cup 18% cream, optional

Carrot Top Pesto

2 cups carrot top leaves, packed

1 cup basil

3/4 cup olive oil

2 cloves garlic

1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts)

2 tbsp parmesan cheese

1 tbsp red wine vinegar or lemon juice

Good pinch of sea salt and pepper

 

Roasted Carrot and Cumin Soup

This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!!
1. Preheat oven to 400 degrees.

2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile.

3. Toss to combine, and pour on a parchment lined baking sheet.

4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven.

5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant.

6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft.

7. Add the carrots, and simmer another 10 minutes.

8. With a hand blender or stand blender, blend until smooth and creamy.

9. Add cream if desired. (This adds another level of creaminess, but not necessary)

10. Reheat slightly and season with salt and pepper. Serve with pesto!

 

Carrot Top Pesto

1. Combine all ingredients in a food processor, and pulse until a nice paste forms.

2. Add more olive oil if needed, and season with salt and pepper.

3. Serve on soup as a garnish!

Watermelon Lime Salsa

The easiest and tastiest salsa of the Summer!
1. 2 cups diced watermelon
2. 2 cups diced red onion
3. 1 cup diced cucumber
4. 1 cup diced tomato
5. 1/3 cup chopped cilantro
6. 1/4 cup minced jalapeno
7. Juice of 1 lime
8. Sea salt and pepper, to taste
Combine all ingredients in a bowl, and allow to refrigerate for 20-30 minutes until chilled. Serve with tortilla chips!