glacier grist

Issue #53 • Tuesday, December 29, 2009

DID YOU KNOW?
Cara Cara oranges are a special type of navel oranges.  They are seedless, lower in acid, and have a rosy color flesh.

LOOK FOR YOUR NAME ON THE LABEL!
Look for your box label with YOUR name on it.  If you should happen to take someone’s box, please call customer service at 529.7630.

ALWAYS REMEMBER that if you are not happy with something in your box, please let us know right away.  We are dealing with Mother Nature and sometimes she throws us a curve. We will make it up to you in your next box. 

recipes

for glacier grist Issue #53

Print Recipes

super-easy roasted celery root

(contributed by Alison)
Peel the celery root with a paring knife, quarter it and cut into ¼-inch slices, then toss it with a little salt and a spoonful of olive oil. Roast it in a 450-degree oven on a greased baking sheet until browned and yummy, 20 to 30 minutes. Devour!

yam & orange casserole

(contributed by Alison)
This recipe is based on one from a Cooks Illustrated magazine. It’s not overly sweet (no marshmallows, which may disappoint some at the holiday table) but I think it’s just right!

3 pounds yams or sweet potatoes (about 6 medium yams), peeled, halved lengthwise, and halves cut crosswise into 1/4-inch slices
¼ cup olive oil
2 tablespoons honey
3 tablespoons molasses
1 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
¾ teaspoon table salt
zest and juice of 2 oranges
¼ teaspoon cayenne pepper
1 ½ tablespoons cornstarch

1. Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch oven of boiling water, parboil yam slices over high heat until they are bright orange and the point of a paring knife easily pierces but does not break apart a few slices, 4 to 5 minutes. Drain yams well and turn into greased 13x9-inch baking dish.
2. Whisk oil, honey, molasses, ginger, salt, orange zest and juice, and cayenne in small bowl; set aside. Mix cornstarch with 2 tablespoons cold water in small bowl until totally smooth, then whisk into oil mixture; pour over yams and toss to coat well.
3. Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir yams gently, and bake until liquid thickens to glaze yams, about 20 minutes longer. Cool slightly and serve hot or at room temperature.

hoppin’ john

(contributed by Nancy)
I had to include this recipe because this dish is supposed to bring you good luck if you eat it on New Year’s Day.  Lots of stories out there on the history and all the possible explanations.  All I know is that it’s very satisfying and yummy.  This recipe appeared in John Martin Taylor’s Hoppin’ John’s Lowcountry Cooking.  And yes, you can use canned black-eyed peas if you don’t want to start with dried. Just don’t cook the peas too long and adjust the cooking time for the shortcut.

1 cup small dried beans such as cowpeas or black-eyes (or 1 can of prepared beans)
5 to 6 cups water
1 dried hot pepper (optional)
1 smoked ham hock (see cook’s note below)
1 medium onion, chopped (about 3/4 cup)
1 cup long-grain white rice (or your favorite rice)

1.  Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float.
2.  Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy — about 1 1/2 hours — or until 2 cups of liquid remain.
3.  Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
4.  Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.
Cook’s note:  If you want to go meatless, replace the smoked ham hock with one teaspoon of smoked paprika. It adds the smokiness that the beans need. You might need to add some salt as a finishing touch.

carrot & mint salad with currants

(contributed by Alison)
This recipe looks so pretty, and tastes AMAZING, even though it’s very simple. The recipe is based on one from Peter Berley’s Fresh Food Fast.

2 tablespoons freshly squeezed lemon juice
1-2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon minced fresh chives (or scallion greens)
coarse sea salt or kosher salt
1 pound carrots, peeled (if the peels are tough) and grated
¼ cup dried currants

1.  Steam the currants over boiling water for 5 minutes.
2.  In a salad bowl, whisk together the lemon juice, oil, mint, chives, and ½ teaspoon of salt. Add the carrots and currants and toss well.
3.  Add more salt to taste. You might want to add a drizzle of maple syrup, honey, or sugar to bring the carrot flavor up and make the mint sparkle.

baby bok choy with ginger

(contributed by Nancy)
You can do this with adult bok choy as well, but the miniature size is very tender and gives you more leaves than stalk. Have all your ingredients ready before you start-it throws together very quickly.

baby bok choy (any amount will do)
2 slices ginger
1 tablespoons soy sauce
a few drops sesame oil
1 tablespoons vegetable oil for stir-frying

1.  Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
2.  Heat a wok or large sauté pan and add oil. When oil is ready (shimmering), add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves.
3.  Stir in the soy sauce and continue to stir on high heat for 1 minute.
4.  Stir in the sesame oil and serve immediately.

leek & potato soup

(contributed by Alison)
This is a very mild and very simple soup, but yummy anyway. You can eat this soup at room temperature, if you like.

3 large leeks, white and light green parts only, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
2 tablespoons olive oil
1 ½ pounds potatoes, scrubbed well, quartered, and sliced thinly
salt and freshly-ground pepper
broth or water or milk to thin the soup
extra-virgin olive oil as a drizzle over the top

1.  Set the chopped leeks in a bowl of water to soak while you prepare the other vegetables, then lift them out with a strainer to let the sand fall to the bottom.
2.  Heat the olive oil in a wide soup pot, add the leeks, garlic, celery and potatoes, and cook over low heat for 10 minutes. Add 7 cups water and 1 ½ teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, until the celery and potatoes are soft, about 35 minutes. Squish some potatoes against the side of the pot to thicken the soup. If you need to thin the soup, add broth or water or milk.
3.  Taste for salt, season with pepper, and add a drizzle of olive oil to make the soup richer, if you like.

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