Tag: winter recipe

Dairy-free, Dinner, Egg Free, Gluten-free, Local Eats Project, No sugar, Nut-Free, Salad, Side Dish, Vegetarian

Jerusalem Artichokes and Braised Kale Rice Pilaf

It should have been my celebration meal.

Smoked bison loin, watercress salad, corn succotash and sunchoke soup.

I was in DC for the Marine Corps Marathon. But I wasn’t running the race. Three months earlier I sprained my ankle, making it impossible to train for 26.2 miles.

The trip to DC became memorable for other things, particularly a trip to the Native American Museum. Spectacular exhibits, even more spectacular food. The Mitsitam Cafe serves all foods indigenous to North America. It was there that I had my first taste of sunchokes, also known as jerusalem artichokes.

Jerusalem artichokes are not artichokes at all or even in the same plant family. They are the roots of sunflowers and get their name from a faulty Italian translation, “girasole artichoke.” Girasole translates to sunflower and I have no idea how that turned into jerusalem. And the artichoke is an even bigger mystery. I think sunchoke is the more appropriate name.

Whatever you call them, they are mighty tasty, like a cross between an artichoke and a starchy potato. One cup is rich in potassium too, containing 650 mg.

For the March edition of the Local Eats Project, I went back to our historical roots, deep into the soil with beautiful jerusalem artichokes paired with red kale and brown rice.


Here are the farmer market ingredients I took home:

2 lbs jerusalem artichokes        $10.00    ($5.00 per lb)
1 bunch red kale                   $4.00   ($4.00 per bunch)
3  shallots     $1.85    ($4.00 per lb)

TOTAL $15.85 (to serve 6 people)

 

I’d love to see your Local Eats Project recipes! Post the recipe, photos and cost of your meal on your website or any social media site and share the love of local food. #localeatsproject

Enjoy!

Jerusalem Artichokes and Braised Kale Rice PilafJerusalem Artichokes and Braised Kale Rice PilafJerusalem Artichokes and Braised Kale Rice PilafJerusalem Artichokes and Braised Kale Rice PilafJerusalem Artichokes and Braised Kale Rice Pilaf

Jerusalem Artichokes and Braised Kale Rice Pilaf
Serves 6
Nutty, comforting flavors of jerusalem artichokes, kale and creamy rice.
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Prep Time
30 min
Cook Time
35 min
Prep Time
30 min
Cook Time
35 min
Ingredients
  1. 2 lbs jerusalem artichokes/sunchokes - chopped
  2. 2 cups kale - stems removed and torn into pieces
  3. ½ cup shallots - sliced
  4. 1 cup vegetable or chicken broth
  5. ½ tsp salt
  6. ½ tsp garam masala
  7. ¼ tsp black pepper
  8. 1 tbsp olive oil
  9. PILAF
  10. 1 ½ cups brown rice
  11. 3 cardamom seeds
  12. 1 cinnamon stick
  13. 1 bay leaves
  14. ½ tsp salt
Instructions
  1. Begin by preparing the rice. Soak in a mason jar with 1 ½ cups water for 30 minutes.
  2. While the rice is soaking, place the jerusalem artichokes, kale, shallots, broth and ¼ tsp salt in a large pot. Bring to a low boil.
  3. Reduce heat to low and stir in the garam masala, pepper and the rest of the salt. Partially cover pot and simmer for 15 minutes.
  4. Make a spice bag with the cardamom, cinnamon and bay leaf. I do this with a piece of cheese cloth tied up with cooking twine.
  5. In a large pot, bring 4 cups of water to a boil. All the salt, spice bag and rice. Reduce to simmer, cover and cook for 20 minutes. Rice is done when you can fluff it with a fork.
  6. Remove from heat and combine the rice with the vegetables.
  7. Drizzle olive oil over everything and toss together.
Sparkle Kitchen https://sparklekitchen.com/
Jerusalem Artichokes and Braised Kale Rice Pilaf

Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo

Moroccan-Style Stuffed Acorn Squash

October is really an abundant time for seasonal food in the Northeast. Tomatoes and peaches are still hanging on in the beginning of the month and all the fall food is fully ripened too.

I walked through the market looking for inspiration. First the winter squash caught my eye. Acorn, butternut, spaghetti and then kabocha, that was a new one. I did a quick Google search and leaned it is super tough to cut into so I passed. Maybe next time.

The acorn squash looked friendly and some sort of stuffed squash sounded tasty. Then I saw the lamb and immediately thought Moroccan spices. Yes, that was it!

Here’s what I ended up buying:

3 acorn squash             $03.25   ($1 per lb)
2 lbs ground lamb       $28.00   ($14 per lb)
1 bunch chard               $05.00   ($5 per bag)
1 large onion                 $02.45   ($3 per lb)
2 hot peppers               $00.29   ($3 per lb)
2 bulbs garlic                $00.10   ($10 per lb)
12 ounces honey          $10.00   ($10 for 12 oz)

TOTAL $58.99 (to serve 6 people)


If the lamb filling gets a bit dry, add some broth. This will keep the squash moist and creamy too.

Enjoy!

Moroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn Squash

Moroccan-Style Stuffed Acorn Squash
Serves 6
Ground lamb with Moroccan spices, hot peppers and onions stuffed into a roasted acorn squash.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr
Ingredients
  1. 3 medium acorn squash
  2. 1 tbsp lard
  3. 1 cup onion - chopped
  4. 2 lbs ground lamb (or ground beef)
  5. 1 medium poblano pepper - seeded and chopped
  6. 1 small serano pepper - seeded and chopped
  7. 3 tbsp garlic - minced
  8. 3 cups chard - stems removed and roughly chopped
  9. 1 tsp honey
  10. optional topping - roasted walnuts
  11. SPICES
  12. 1 tsp ground coriander
  13. 1 tsp ground cumin
  14. 1 tsp sweet paprika
  15. 1 tsp salt
  16. ¼ tsp cinnamon
  17. ¼ tsp cloves
  18. ¼ tsp caraway seeds
  19. ¼ tsp black pepper
Instructions
  1. Preheat oven to 375 F.
  2. Slice squash in half vertically. Use a spoon to scrap out the seeds and stringy bits and compost them. Place the squash face down on a high-rimmed baking pan and add ½ inch of water to the pan. Roast for 45 minutes until very tender. Test it by poking a fork into each half.
  3. While the squash roasts, make the filling. Combine all spices into a small bowl and set aside.
  4. Melt 1 tbsp lard in a large skillet over medium-high heat and sauté the onions for 3 minutes. Then add the peppers, sautéing for 2 more minutes. Add in the lamb, swiss chard, garlic, all dry spices and honey. Stir together to combine, making sure the spices are well incorporated. Cook for 5 minutes until lamb is thoroughly browned.
  5. Scoop the filling into each squash half until just over-filled and serve.
Notes
  1. Top with toasted walnuts for a bit of crunch.
Sparkle Kitchen https://sparklekitchen.com/

Moroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn SquashMoroccan-Style Stuffed Acorn Squash