Thursday, February 26, 2009

Pea Shoot & Smoked Bacon Soup

I received pea shoots in my CSA box last week and didn't know what to do with them. Fortunately they sent a recipe along with the veggies. Below is verbatim the recipe, except with minor changes to the meat contents. You can make this using chicken broth and traditional bacon.

1 onion
3 Slices of Smoked "bacon" (I use Morning Star)
1 Medium Potato
1 Tbs Olive Oil
50g Pea Shoots (1 pack)
1 pint veggie broth
1 tbs sour cream

1. Finley chop the onion and fry in the olive oils in a saucepan for 5 minutes,
2. Chop the "bacon" into small pieces and add to the saucepan. Fry for for 5 minutes until the onions start to brown.
3. Peel the potato and chop in to 1cm square dice. Add the potato and the veggie broth to the saucepan. Boil for 1- minutes until the potato is soft.
4. Place the contents of the saucepan into a blender of food processor, and blend until smooth.
5. Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached.
6. Return to pan and reheat.
7. Serve in bowls with a swirl of sour cream. Serve with warm bread.

Thursday, February 19, 2009

Apple Tarts

I made these tasty apple tarts on a whim when I had too many apples and a need for a dessert. These are quick and turn out really tasty. Serve with vanilla ice cream and a dash of cinnamon on top.


2 Cups White All Purpose Flour
1 Cup Water or Milk
6 TBS Butter
1 TSP Salt

1.5 lbs Pink Lady or Pinova Apples
1/2 cup water
1/4 Cup Brown Sugar
2 TBS Cinnamon
1/2 TS Ground Cloves
1 TS Nutmeg
1/4 TS Salt


1. Take out butter and let stand. Chop all apples into small chunks.
2. Place all apple chunks into a food processor. Run processor for a few pulses until apples have reduced in size to 1/2 inch pieces.
3. Transfer the apples into a mixing bowl.
4. Add the sugar, water, and spices and salt into the bowl. Mix until well combined. Set aside.
6. Crust: Using food processor again, place the flour, butter, and water, and salt into the food processor. Pulse until the ingredients are well combined.
7. Transfer the dough onto a floured surface.
8. Using a rolling pin roll out the dough until it is about 1/4 cm thick.
9. Slice the dough into 6 equal parts. Cutting in circles works best.
10. Spoon the apple filling into each of the six dough portions.
11. Gather the edges of the dough and purse them together.
12. Bake at 375 degrees for 15 to 20 minutes, or until the dough is lightly browned.

Friday, February 6, 2009

Baked Brussels Sprouts With Blue Cheese

As part of my CSA (Community Supported Agriculture)Box we received 1.5 Lbs of Brussels sprouts this week. As they were very fresh and ready to eat I quickly did some research and came up with this rendition of baked Brussels and blue cheese. Enjoy! It's great with wild rice.

1.5 Lbs of Brussels Sprouts
1/4 Cup Lemon Juice Meyer Lemon
1/4 cup Olive Oil
2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Butter cut into thin slices
1 TBS of Crumbled Blue Cheese for garnish

1.Pre-Heat Oven to 375 F
2Cut all the Brussels Sprouts into quarters. Place them in an accommodating baking dish. (I used my 5X8 Corning Wear with lid)
3. Pour the olive oil evenly over the Brussels Sprouts
4. Pour the lemon juice evenly over the Brussels
5. Add the Salt and the pepper
6. Mix the contents until the Brussels are evenly covered with all the ingredients.
7. Place the thinly cut butter slices evenly on the top of the Brussels. Cover the Brussels and place them in the oven for 25 minutes, or until the Brussels are tender.
8. Once cooked place Brussels on your serving platters, or dinner plates, and add the desired amount of blue cheese to the top of the Brussels.
9. Eat and enjoy!