Rebecca's Recipes~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greetings! We had another very successful "cooking from the box" class last Sunday and I am just exhausted, yet also bolstered by the enthusiasm of the attendees - it was contagious! We taught outside on the patio and there was a delicate rain for awhile... humid, misty; very tropical - it was just beautiful. Here are a few recipes I hope will inspire you through the week. Blessings to all - Rebecca
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GREEK ORZO STUFFED SWEET PEPPERSServes 4
This basic recipe will work with just about any filling. Try substituting different types of cheese, herbs, or beans.
4 sweet peppers
1/2 C whole-wheat orzo
1 15 oz. can garbanzo beans
1 tbsp. olive oil
1 mediums onion, chopped
6 ounces arugula, coarsely chopped
1 tbsp. chopped fresh oregano or 1 tsp. dried
3/4 C crumbled feta cheese
1/4 C oil-packed sun-dried tomatoes (or 1/2 C fresh tomatoes), chopped
1 tbsp. red-wine or sherry vinegar
1/4 tsp. sea salt
1. Heat oven to 400 degrees F.
2. Halve the peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and the white membranous veins. Place peppers cut-side down in in a large baking pan and roast for about 7 minutes, or until just barely soft (you want the peppers to still be firm, but somewhat pliable). Let cool slightly.
3. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8-10 minutes, or according to package. Drain and rinse with cold water
4. Mash the garbanzos into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large skillet over medium heat. Add onion and cook, stirring until soft, about 4 minutes. Add the arugula and oregano and cook until the arugula is wilted, about 1 minute. Stir in the orzo, chickpeas (garbanzos), 1/2 C of the feta cheese, the tomatoes, vinegar, and salt; cook until heated through, about 1 minute. Divide the filling among the peppers and sprinkle each with the remaining feta cheese.
ROASTED LEMON HERB CHICKENServes 4-6
This is a very simple recipe, but it is so delicious and moist, the sauce is spectacular.
3-4 lb. pasture-raised chicken, washed and patted dry
sea salt and pepper to taste
1 lemon
1/4 tsp. Herbes de Provence (or herbs of choice)
2 medium onions, medium diced
5 cloves garlic, peeled and left whole
1-2 tbsp. butter, at room temperature (can substitute olive oil)
broth to moisten
1. Preheat the oven to 375 degrees F.
2. Zest the lemon and set aside the zest. Puncture the lemon with a fork multiple times and place inside the cavity of the chicken.
3. Peel the garlic cloves and place inside the cavity of the chicken.
4. Rub butter under and over the skin of the chicken; place in a roasting pan.
5. Chop the onion and place around and under the chicken.
6. Season the chicken with salt, pepper, and lemon zest, sprinkling all over the chicken.
7. Pour the broth (about 1 cup) in the bottom of the pan to moisten.
8. Roast the chicken in preheated oven for 50-90 minutes, or until the temperature is 165 degrees when tested.
9. When chicken is done, remove from the oven and set aside to cool a bit. Save the pan juices, the lemon, onions, and garlic.
10. Pour the juices into a blender. Add the onion and garlic, and squeeze the juice from the lemon into the blender. Puree until smooth. Taste and adjust the seasonings.
11. Carve the chicken and serve with the sauce on the side.
GRILLED VEGETABLE and BASIL RICOTTA SANDWICHMakes 6-8 servings
Often the best way to showcase vegetables is to do as little as possible to them. For this recipe, use whatever vegetables you have on hand.
1 medium eggplant, cut lengthwise into half-inch slices
2 sweet peppers, stemmed, seeded, and quartered
3 medium summer squash, sliced lengthwise, into about half-strips
1/4 C plus 2 tbsp. olive oil
3 tbsp. balsamic vinegar
1 tbsp. fresh thyme, finely minced
Sea salt
1 C ricotta cheese
1/2 C firmly packed basil, finely minced
2 medium sized tomatoes, cut into half-inch rounds.
ciabatta bread or baguette, sliced horizontally and toasted or grilled
1. Prepare and heat a grill to high heat, or prepare a grill pan.
2. Meanwhile combine the eggplant, squash and peppers with the 1/4 C olive oil, plus the vinegar, thyme, and a few pinches of salt and a few grinds of pepper. Let marinate while the grill is heating.
3. Combine the ricotta with the basil, the remaining 2 tbsp. of olive oil, salt and pepper, and set aside.
4. When the grill is hot, grill the vegetables on both sides until cooked through and with clear grill marks, 2-3 minutes per side.
5. To assemble, spread ricotta on one side of the bread, then layer the grilled vegetables and tomato on top. Place other slice of bread on top, cut, and serve.
TRIPLE TOMATO EGGSServes 2
You can easily add more eggs to serve more people. Serve with a good toast to mop up the yolks and the tomato-y juices.
1 tbsp. butter
1 tbsp. olive oil
1/4 C minced shallots
1/4 C minced sweet peppers
1 tsp. finely ground coriander seeds
1/2 tsp. smoked paprika
1 tbsp. finely minced sun-dried tomatoes
1 C diced tomatoes
1 tbsp. tomato paste
4 large eggs
sea salt and pepper to taste
1.Preheat the oven to 375 degrees F.
2. Heat the butter in a large oven-safe skillet over medium heat (well-seasoned cast iron skillet is ideal). Add the shallots, sweep pepper, coriander, smoked paprika, and sun dried tomato, cook stirring, about 5 minutes.
3. Add the tomatoes and tomato paste, stir well, and cook another few minutes, until the tomatoes have reduced a bit.
4. Spread the mixture evenly along the bottom of the pan, carefully crack in the eggs, and place in the oven. Bake about 12 minutes, or until the yolks are barely set. They should be a tad runny; you can judge by the jiggling in the pan. Dust with salt and pepper, divide into 2 portions and serve on warmed plates.
SWEET and SOUR BEEF CABBAGE SOUPServes 6
This wholesome sweet and sour soup combines beef, caraway seeds, sweet paprika and cabbage - ingredients that star in a number of German dishes. It is particularly nice with a crusty rye bread. For an even heartier soup add potatoes along with the cabbage. I am not a meat eater, but this is a comforting, delicious soup on a cold evening; the flavors are amazing! Remember to use only organic, grass-fed meat!
1 tbsp. olive oil
1 lb. organic, grass-fed ground beef
1 1/2 tsp. caraway seeds
1 tsp. dried thyme
2 1/2 C sweet peppers and onions, chopped
1 medium apple, diced
6 C broth
1 1/2 tbsp. honey
1 tbsp. sweet paprika
3 C coarsely chopped Napa cabbage
1-2 tbsp. apple cider vinegar
freshly ground pepper to taste
1. Heat oil in a Dutch oven over medium heat ( any large pot will work). Add beef, caraway seeds, and thyme and cook, stirring and breaking up the beef with a spoon, until mostly browned, about 4 minutes. Stir in the onion-pepper mix and apple; cook, stirring, for 2-3 minutes more.
2. Stir in the broth, honey, tomatoes, and paprika and adjust the heat so the mixture gently boils. Cook for about 8-10 minutes to blend the flavors. Stir in the cabbage and cook until barely tender, 3-4 minutes more. Season with vinegar, salt and pepper, to taste.
CHICKPEA-EGGPLANT DIPMakes 2 cups
This is great with pita bread or as a spread for sandwiches.
2 C cooked chickpeas (garbanzos)
2 eggplants, cut in half [LEF eggplant are small; you'll probably use more than 2]
4 cloves garlic, peeled
1/4 C plus 2 tbsp. olive oil
2 chilis of choice, cut in half, seeds and ribs removed (I like the heat; this is optional)
1 tsp. ground cumin
1. Preheat the to oven to 300 degrees F.
2. Toss the garlic and eggplant with the 1/4 C of olive oil and arrange on a roasting pan, putting the eggplant cut side down. Roast for 40 minutes. Add the chilis to the roasting pan, also cut side down, and roast for another 10 minutes. Set aside until cool enough to handle.
3. Scoop the flesh from the eggplant and transfer to a blender. Add the roasted garlic, chilis, chickpeas, and cumin, the remaining 2 tbsp. olive oil and 2-3 tbsp. water. Puree, adding more water as needed, until the mixture is creamy.
The experience of the palate of a freshly made dry-farmed tomato sauce, tender steamed green beans, warm potato puree, stir-fried kale, or fresh strawberries and raspberries can put even our sometimes frowning teenager into a better mood. The quality of the meal we share contributes directly to the atmosphere of our time together as a family. 
