Turkey Hash

2 c. diced turkey meat, white or dark
1 c. medium-diced onion
1/2 c. diced red bell pepper
2 cloves garlic, minced
1 c. diced sweet potato, baked for 30 to 40 minutes in the oven.
2 c. baked, diced Russet potato
1 small jalapeño pepper, diced on the small side
2 T. extra-virgin olive oil
2 tablespoons butter
1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely,
too. This dish needs a little moisture before browning to give
the turkey a chance. For extra decadence, substitute 1/4 of
heavy cream for the stock. Seriously.
About 2 teaspoons of salt-- more depending on taste. I like more.
A generous amount of freshly ground black pepper-- at least a teaspoon
1/4 teaspoon cayenne pepper.
Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.


1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.

2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.

3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.

4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash.

Yield: 4-6 servings

from Bay Area Bites by Michael Procopio

Update: Dinner was very tasty...left out the jalapenos. Short people in the household make me pick his red bell pepper, so yeah that wasn't going to get people fed. I took some pics not sure if they turned out, may update again.

Menu Plan Delayed...

So no farm box on Saturday and my whole routine goes south. Oh well, better late than never.

Monday
Turkey Hash
Steamed Broccoli with Cheese Sauce
(I was pretty good at sending leftovers home with others so I didn't spend the weekend awash in dressing. This should be the end of the turkey, cheese sauce and carrot cake.)

Tuesday
Chinese Tofu with Mushroom and Bok Choy
Brown Rice

Wednesday
Seafood Stuffed Salmon Cakes (for the grown ups)
Burrito (for the kid, who has an evening practice)

Thursday
Spicy Black Bean Turkey Chili
Corn Bread Muffins

Friday
Probably a pick up situation due to the kid's social obligations

The farm box returns next weekend as will my Saturday plan...hopefully.

Pepper Crusted Flank Steak with Cucumber Relish

3 T. molasses
2 t. cracked black pepper
1/2 t. salt
1 lb. flank steak
1 large cucumber, peeled, seeded & chopped
1 small carrot
2 large scallions
2 T. sugar
1 T. rice vinegar
1 T. soy sauce

1. Preheat the broiler. Coat the rack of a broiler pan with nonstick spray (or just heat up the grill)

2. Combine the molasses, pepper and salt in a small bowl. Rub the mixture over both sides of the steak. Broil the steak 4 inches from the heat until done to taste, about 6 minutes on each side for medium rare. Remove from the broiler, cover loosely with foil, and let stand 5 minutes before slicing.

3. Meanwhile, combine the cucumber, carrot, scallions, sugar, vinegar and soy sauce in a bowl; serve the relish on the side.

Butternut Squash with Pecans & Blue Cheese

Yay for Google cooking. We have an abundance of Butternut squash on hand: various farm boxes and a friends farm box too (they are not fans of the butternut).

So I was trying to find a winter squash saute I once did to no avail, but stumbled across this little combo from Nigella Lawson. And she's always rather fun and lusious.

4 1/2 lb. butternut squash
3 T. olive oil
6 stalks fresh thyme or 1/2 t. dried thyme
1 c. pecans
1 c. crumbled Roquefort or other blue cheese

1. Preheat the oven to 425 degrees F.

2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1" cubes; you don't need to be precise just keep the pieces uniformly small. (The recipe commenters recommended peeling the skin and 3/4" cubes)

3. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

4. Roast in the oven for about 30 to 45 minutes or until tender.

5. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

4 1/2 lbs of squash will make a ton of this, so I pretty much halved the recipe for the 3 of us.

Yield 6 to 8 (so half for 3 was spot on)

from http://www.foodnetwork.com/recipes/nigella-lawson/butternut-squash-with-pecans-and-blue-cheese-recipe/index.html

What's for Dinner? 11/21-27

There are a couple of rollovers from last week. Days just got away from us and there were a few punts, otherwise know as takeout. The weekend cooking plan is with fingers crossed as the kitchen island is being sanded as I type. Hopefully this time next week it will be a lovely shade of Martha's Vineyard Green.

Saturday
Roasted Chicken Thighs and Potatoes

Sunday
Cajun-Spiced Roast Pork
Butternut Squash

Monday
Potato & Turnip Soup
Salad
Roll

Tuesday
Pepper-Crusted Flank Steak with Cucumber Relish
Couscous or Brown Rice

Wednesday
Burritos

Thanksgiving
Turkey
Dressing
Sweet Potato Spoonbread
Steamed Broccoli & Cauliflower with Cheddar Cheese Sauce
Cranberry Sauce
Pumpkin Pie
Carrot Cake...and it is dinner at our house.

Friday
Leftover I suspect

Farm Box 11/21/09

OK, small administrative aside: I'm breaking up the Farm Box and the Menu Plan posts, but will post both on Saturday. I have in the last few weeks started linking return appearances into the Menu Plan. There will continue to be new recipes, because I get bored easily.

Back to what was in this week in the Farm Box...

Fuji Apples
More Mountain Bartlett Pears
Turnips
Butternut Squash
Yams
Shallots
Carrots
Dill
Broccoli
Cabbage
and our Thanksgiving Turkey!

No farm box next week for the Thanksgiving Holiday. How on earth I am going to figure out to what to make next week!?! Farm Box post returns in two weeks.

Cajun-Spiced Roast Pork

1 T. paprika
1/2 t. cumin
1/2 t. sugar
1/2 t. salt
1/8 t. cayenne
1 lb pork tenderloin

1. Preheat oven to 400 deg.

2. Combine paprika, cumin, sugar, salt and cayenne. Roll pork in mixture until evenly coated.

3. Spray a large oven proof skillet with nonstick spray and set over medium-high heat. Tuck the thin end of the tenderloin under so it is an even thickness and place in the skillet. Cook until lightly browned on all sides, about 5 minutes.

4. Transfer the skillet to the oven and roast until center reads 160 deg. about 20 minutes

5. Transfer the pork to a cutting board and let stand 10 minutes.

Yield: 4

from Momentum

Chicken Tikka w/Cucumber Raita

1 c. plain fat-free yogurt
Juice of 1/2 lemon
2 garlic cloves
1 inch fresh ginger, peeled and thinly sliced
3/4 t. salt
1/2 t. garam masala
1/2 t. coriander
1/2 t. tumeric
1/4 t. sugar
Cayenne
1 1/4 lb. skinless boneless chicken breast (in 1" pieces)
1 cucumber, finely diced
1/4 c. fresh mint
Pappadam or other flat bread

1. Combine 1/3 c. of yogurt, lemon juice, garlic, ginger, 1/2 t. salt, garam masala, coriander, turmeric, sugar and cayenne in a food processor and puree. Transfer the mixture to large zip close plastic bag and add chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2. Preheat broiler. Line a baking sheet with foil and spray with nonstick spray.

3. Remove the chicken from the marinade; discard the marinade. Thread the chicken on 8 12" metal skewers. Place the skewers on the prepared baking sheet. Broil 5 inches from the heat until the chicken is browned and cooked through, about 4 minutes on each side.

4. Meanwhile, to make the raita, stir together the remaining 2/3 c. yogurt, the cucumber, mint and 1/4 t. salt in a serving bowl. Serve the raita with chicken and pappadam.

Farm Box 11/14/09

Fuji Apples
Pears
Potatoes
Broccoli
Lettuce
Spinach
Italian Eggplant
Cilantro
and an Avocado for the dog

Saturday
Shepherds Pie (didn't happen last week)

Sunday
Chicken Tikka with Cucumber Raita
Sweet & Spicy Stir Fried Cabbage

Monday
Cajun-Spiced Roast Pork
Sweet Potato Spoon Bread

Tuesday
Whisper White Pasta with Broccoli instead of Green Beans

Wednesday
Leftovers


Thursday
Grilled Tri Tip Roast
Roasted Eggplant

Friday
Rosemary Chicken Thighs with Roast Potatoes

Lunch Ideas
Pasta Salad with Apple & Chicken

Chinese Tofu with Mushroom and Box Choy only not

1 (14 oz) container extra-firm tofu (or shrimp)
4 t. cornstarch
1/2 c. low sodium vegetable broth (or maybe chicken broth)
2 T. low sodium soy sauce
2 t. honey
2 t. dark sesame oil
2 t. canola oil
1 T. minced peeled fresh ginger
4 baby bok choy, quartered lengthwise
8 oz shiitake mushroom, stems removed and caps sliced
2 scallions, thinly sliced on a diagonal
1/8 t. crushed red pepper

1. Place the tofu between 2 flat plates. Weight the top plate with a heavy can until the tofu bulges at the sides but does not split, about 30 minutes. Pour off the water that has accumulated on the bottom of the plate. Cut the tofu into 1/2" cubes and pat dry with paper towels. Sprinkle the tofu evenly with 2 t. of the cornstarch.

2. Whisk together the broth, soy sauce, honey, sesame oil, and remaining 2 t. cornstarch in a small bowl. Set aside.

3. Heat 1 t. canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to plate.

4. Add the remaining 1 t. canola oil to the skillet. Add the ginger and cook, stirring constantly, until fragrant, 30 sec. Add the bok choy, mushrooms, scallions, and crushed red pepper and cook, stirring constantly, until the vegetables are crisp-tender, 5 minutes.

5. Add the tofu and the broth mixtureto the skillet and cook, stirring constantly, until the mixture comes to a boil and thickens, about 1 minute.

Farm Box 11/7/09

Grapes
Apples
Bok Choy
Butternut Squash
Yams
Onion
Arugula
Radicchio
Tuscan Kale

Lunches
Rustic Potato Chowder
White Bean Salad with Feta Pita Crisps

Saturday
Beef Tenderloin
Spicy Sweet Potato Fries
Grilled Kale

Sunday
Garlicky Farfalle with White Beans & Arugula

Monday
Shrimp with Mushroom & Bok Choy
Brown Rice

Tuesday
Chicken Marsala
Mashed Potatoes
Grilled Radicchio

Wednesday
Skillet Mac & Cheese
Salad

Thursday
Shepherds Pie
Salad

Friday
Leftovers

Turnip Potato Soup

Ingredients

6 Tbsp unsalted butter
4 medium onions, thinly sliced
3 pounds fresh, young turnips, peeled and thinly sliced
1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
Salt
6 Cups of chicken stock*
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil for garnish

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

1 In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.

2 Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

3 Working in batches, purée the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Serves 8.

from Food & Wine Magazine's 1999 Annual Cookbook, but found at http://simplyrecipes.com/recipes/turnip_potato_soup/

Cayenne-Spiked Oven-Fried Chicken

1/4 c. whole-wheat panko
2 T. all-purpose flour
1 t. dried rosemary
1 t. dried sage
1 t. salt
1/2 t. black pepper
1/2 t. cayenne
3/4 c. low-fat buttermilk
8 chicken drumsticks, skin removed

1. Preheat oven to 450 deg. Line the broiler pan with foil.

2. Mix together the panko, flour, rosemary, sage, salt, pepper, and cayenne in a large shallow bowl. Pour the buttermilk, into another bowl. Dip the drumsticks, one at a time in to the buttermilk mixture, then roll in the panko mixture to coat evenly.

3. Spray the chicken with nonstick spray and place in the broiler pan. Bake until crispy and cooked through about 25 minutes.

Yield: 4

Ginger-Broiled Salmon with Cucumber-Mint Relish

1 English Cucumber
1/4 c. thinly sliced fresh mint
1/4 c. seasoned rice vinegar
2 1/2 t. minced peeled fresh ginger
2 t. canola oil
1/4 t. sugar
pinch of salt
pinch of black pepper
4 6oz salmon steaks, about 1" thick

1. Relish: stir together the cucumber, mint, vinegar and 1/2 t. of ginger in a medium bowl.

2. Preheat broiler. Spray the broiler rack with nonstick spray.

3. Stir together the remaining 2 t. ginger, the oil, sugar, salt and pepper in a cup. Rub the ginger mixture on both sides of the salmon steaks. Place the salmon on the broiler rack and broil 4" from the heat until the fish is just opaque throughout, about 5 minutes on each side. Serve with the cucumber relish.

Yield: 4

from Hit the Spot

Review: Meh.