Roasted carrot soup

Cook’s Illustrated

Ingredients
1 1/2 pounds carrots (about 8 medium), peeled and sliced 1/2 inch thick
1 medium onion , halved and sliced 1/2 inch thick
2 teaspoons vegetable oil
1/2 tsp. salt (or more if your veg. broth is unsalted)
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 cup dry white wine
1 bay leaf
3 cups low-sodium vegetable broth
1/2 cups half-and-half
Ground black pepper

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil, and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
2. Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil, cover, and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broth. Bring to a boil over medium-high heat; cover, reduce the heat to medium-low and simmer until the soup is flavorful, about 5 minutes.
3. Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Add the half-and-half and warm over low heat until hot, about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.)

SIMPLIFIED: I simplified this by doing it just like I make the roasted squash soup - i just added the whole garlic cloves about half way through cooking and dumped it all into the blender after it had cooled with the broth.

Tokyo Turnip Recipe

Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.

Serves 4

* 2 bunches Tokyo turnips with greens
* Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

Directions

1. Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
2. Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

Citrus Tilapia

Yield: Makes 4 servings
Active Time: Prep Time: 15 minutes or less
Total Time: Total Time: 30 minutes or less
ingredients
2 tablespoons all-purpose flour
Salt and freshly ground black pepper

1 pound tilapia fillets
1 tablespoon olive oil
1 tablespoon butter
1/2 cup freshly squeezed orange juice or high-quality store-bought orange juice
1 lemon, zested and juiced
1/2 teaspoon grated fresh ginger
preparation

1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.

2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

Source Information
Reprinted, with permission, from the American Cancer Society. Jeanne Besser, Kristina Ratley, Sheri Knecht, and Michele Szafranski, What to Eat During Cancer Treatment: 101 Great-Tasting, Family-Friendly Recipes to Help You Cope (Atlanta, GA: American Cancer Society, 2009).

nutritional information Per serving: 200 calories, 9 g total fat, 7 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 23 g protein, 55 mg sodium
Nutritional analysis provided by Other


Read More http://www.epicurious.com/recipes/food/printerfriendly/Citrus-Tilapia-356149#ixzz19RU65SeH

Tokyo Turnip Recipe

Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.

Serves 4

* 2 bunches Tokyo turnips with greens
* Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

Directions

1. Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
2. Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

Field Salad With Oranges, Roasted Beets & Feta

2 Beets (about 1/2 pound)
1/2 teaspoon grated orange rind
6 cups gourmet salad greens
1 cup orange sections
1/4 cup crumbled feta or blue cheese
1/4 cup fresh orange juice
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard

Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with brush. Place beets on a baking sheet lined with foil; bake at 425 for 45 minutes or until tender. Cool slightly. Peel beets; cut into 8 wedges. Combine rind, greens, orange sections and feta in a large bowl. Combine juices, pepper, oil, salt and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates. Top with beets.

From FARM FRESH TO YOU website.

Parmesan-Crusted Chicken With Leeks and Apples

2-1/2            cups coarsely chopped & peeled apples                       

1-2/3            cups thinly sliced leek

1/4            cup grated Parmesan cheese                                   

1            teaspoon sugar

4            (4-oz) skinned, boned chicken breast halves           

2            tablespoons all-purpose flour

1            teaspoon butter           

1/2            teaspoon salt, divided

1            (16-oz) can chicken broth           

1/8            teaspoon black pepper

1/8            teaspoon dried rosemary           

3/4            cup apple juice

4            cups hot cooked wild rice mix           

1/3            cup whipping cream

                                   

           

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)

From FARM FRESH TO YOU website: http://info3.farmfreshtoyou.com/index.php?cmd=RE&groupsize=20&skip=20&mode=more&page=search&i=leek

Pasta with Leeks and Lemon Recipe

Adapted from Cooking New American, by the Editors of Fine Cooking (Taunton Press, 2004).

INGREDIENTS
3 tablespoons olive oil
2 cups well-rinsed sliced leeks, white and pale green parts only
1 tablespoon lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, coarsely chopped and lightly toasted
salt and freshly-ground black pepper, to taste
1 pound dried linguine


1. Bring a large pot of salted water to a boil.
2. In a heavy-bottomed skillet, heat the olive oil and add the leeks and a little salt. Cook, stirring, until leeks are coated with oil, then cover and continue to cook until tender but not browned, about 10 minutes.
3. Cook the pasta until al dente. Reserve 1 cup of the cooking water, then drain pasta. Add pasta to the skillet, along with half of the reserved cooking water. Stir in the lemon zest and juice, then season abundantly with black pepper. Heat gently for a few minutes, adding more cooking water if needed to thin. Add walnuts, taste and add more salt or pepper if needed, and serve immediately.
Serves 4.

Read more: http://www.care2.com/greenliving/pasta-with-leeks-and-lemon-recipe.html#ixzz19R3WEipN