Archive | Recipes 2012

Sauteed Kale and Mushroom Bowl

Sauteed Kale and Mushroom Bowl

(This is from an article on kale, by Elizabeth Ries, in the Sept.-Oct. 2012 issue of Edible Twin Cities.)

Serves 2. Ries says: “I’m convinced that putting a fried egg on top is almost always a positive thing. Eat this for breakfast, lunch, or dinner.”

1 teaspoon oil
1 tablespoon butter, divided
1 medium sized clove garlic, peeled and minced
4 ounces shittake mushrooms, roughly chopped
1 bunch kale leaves, ribs removed and roughly torn
1 tablespoon fresh thyme leaves
salt and pepper
2 eggs
1 cup cooked quinoa, brown rice or other grain
1 tsp freshly grated parmesan cheese

Heat oil and ½ tbsp butter in a medium sized sauté pan over medium heat. Add garlic, mushrooms, kale and thyme. Season with salt and pepper and cook until tender, about 10 minutes. In a separate skillet, heat the rest of the butter over medium heat. Crack eggs in and season with salt and pepper. Cook until white is set then flip, cooking for another 30 seconds.
Meanwhile, divide grains among two bowls. Add kale mixture and top each with a fried egg. Sprinkle cheese over the dish and serve. A little hot sauce on this one wouldn’t hurt either.

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Pesto

Pesto
(This is from the Youth Farm and Market Project, which is featured in the Sept.-Oct. 2012 issue of Edible Twin Cities.)
Serves 20, on pasta

3 lbs pasta = 20 servings

6 cups fresh basil, stems removed
2 cups fresh parsley, stems removed
½  cup finely grated parmesan cheese
½ cup finely grated Romano cheese
1 1/3  cup crushed walnuts
2 teaspoons salt
2 teaspoons pepper
6 cloves garlic, peeled
1 cup extra virgin olive oil

Chop the nuts and garlic in a food processor into rice-sized pieces.
Add the cheeses, basil, and parsley.
Run the food processor for a minute while continually adding olive oil.
Add the salt and pepper and run the food processor.

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Chili

Chili
(This is from the Youth Farm and Market Project, which is featured in the Sept.-Oct. 2012 issue of Edible Twin Cities.)

Serves 20

2 cups dry beans (choose from: kidney, white, black, and garbanzo)
2 yellow onions
2 bell peppers
2 poblanõ peppers or 2 more bell peppers (use ½ teaspoon cayenne with bell peppers)
3 cloves of garlic (3 teaspoons chopped garlic)
3 lbs. ground beef (optional)
5-6 tomatoes or 28 ounces diced tomatoes
1 tablespoon oil

Spices:
salt
chili powder
coriander
cumin
ground ancho pepper
cinnamon
cocoa
cardamom

Add the dry beans to boiling water and cook for 4 and 1/2 hours.
Strain beans in a colander.
Chop onions and peppers to a small size.
Chop garlic to a very small size.
Sauté onions, garlic, and peppers in a frying pan with all the spices and 2 tablespoons of oil for 5 minutes, until they begin to brown.
Brown ground beef separately, if using.
Chop tomatoes to the size of dice.
Put everything into another large pot and cook for 30 minutes.

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Banana Oak Stacks

Banana Oak Stacks
By Riley Sorensen, for the White House Healthy Lunchtime Challenge

1 banana
1/4 c. oats
1 t. slivered almonds, broken up
2 T. ground flax
2 T. peanut butter (or almond butter)
1 t. coconut
Honey

Cut up one banana into about 1/2 inch thick round pieces and lay out on a plate. Mix all other ingredients, except honey, in a bowl. Spoon a quarter-size amount of the peanut butter/oat mixture on top of the banana pieces. Drizzle on a little bit of honey and enjoy.

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Stuffed Red Peppers

Stuffed Red Peppers
By Riley Sorensen, for the White House Healthy Lunchtime Challenge

1 c. fresh spinach
1 medium sized red bell pepper
1 grilled or broiled chicken breast, diced into cubes
1 clove of garlic, minced
1/2 c. tomato sauce
1 green onion, chopped
2 T. grated Parmesan cheese
1/2 c. brown rice

Cut off top of red pepper and hollow out the inside. Cook red pepper for 5 minutes in boiling salt water until it’s a bit soft. Drain and set aside to dry.

In a small pan, saute the green onion, garlic, spinach and tomato sauce for 5 minutes until it’s cooked down. Add the cooked chicken cubes and mix until well heated.

Stuff the red pepper until half full with chicken/spinach mixture. Add a layer of shredded Parmesan. Stuff with the remaining mixture and top with more Parmesan.

Bake in a 400 degree oven for 18 minutes or until the red pepper’s skin is soft.
Steam the brown rice and put the red pepper on top of the rice in a dish to serve.

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Achar, a Unique Pickle Inspired by India

Achar, a Unique Pickle Inspired by India
7 pint jars per batch.  A recipe from Khaiti French, inspired by the Ball Complete Book of Canning

1/2 cup roasted unsalted peanuts, finely ground
4 tablespoons sesame seeds
2 large onions, quartered
15 small dried red chiles, whole
1-1.5 inch piece of peeled fresh ginger
4 cloves of garlic
2 1/2 cups vinegar
2 tablespoons salt
1 cup sugar
1 tablespoon ground turmeric
5 cucumbers, ends removed, cut into sticks about 1 1/2 inches long and about 1/2 inch wide
5 medium carrots, peeled and cut into sticks similar to cucumbers
5 cups green beans, cleaned, stems trimmed and cut in half

Toast peanuts and sesame seeds until fragrant in a warm skillet, set aside.  In food processor, puree onions, chiles, ginger, and gar-lic into a paste.  Combine puree, vinegar, salt, sugar, turmeric in a large pot.  Bring to a boil, reduce heat and simmer until mixture thickens slightly (about 10 minutes).  Stir often to keep from sticking and scorching. Add cucumbers, carrots, green beans, and peanut mixture, bring to a boil. Reduce heat, simmer about five minutes until veggies are warmed through. Pack into hot jars, leaving a gen-erous 1/2 inch of head space. Cover, and place in hot water bath canner. Process for 15 minutes, then remove from canner. Cool, check seals, and store. A fantastic condiment with a curry dinner or just as a snack!

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Pizza Dough Recipe

Pizza Dough Recipe
Here’s the DiGiacomo’s favorite pizza dough recipe, from Williams-Sonoma. The all-purpose dough complements both traditional and non-traditional pizzas.

Ingredients:
1 Tablespoon active dry yeast
3/4 cup plus 2 Tablespoons lukewarm water
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 teaspoon salt
1 Tablespoon extra-virgin olive oil

Directions:
In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until dou-bled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a baker’s peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.

Adapted from Williams-Sonoma Kitchen Library Series, Pizza, by Lorenza de’ Medici (Time-Life Books, 1993).

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Curried Beets and Carrots with Coconut Milk

Curried Beets and Carrots with Coconut Milk
By Becky Poss

Servings: 2 – 4

1 small red onion, about ½ cup, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons curry paste
1 chopped, seeded jalapeno (more if you want heat)
½ cup roasted red pepper, chopped
4 carrots, julienned (approx. 1 cup)
4 – 6 roasted beets, julienned (approx. 2 cups)
1 cup coconut milk

Sauté onion in olive oil, add garlic and sauté until fragrant. Do not let it brown. Add paste and peppers, sauté several more min-utes. Add beets and carrots, sauté until carrots are crisply tender. Add coconut milk, simmer 5 minutes.

Garnish with chopped cilantro and peanuts. Serve on rice or with flat bread.

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Bacon, Chard and Beet Salad with Blue Cheese

Bacon, Chard and Beet Salad with Blue Cheese
By Becky Poss
Great served with good, crusty bread.

Servings: 4 as a salad, 2 as an entree

5 slices good quality bacon, preferably applewood-smoked
4 – 6 roasted peeled beets, sliced into half moons
1 bunch Swiss Chard, coarsely chopped (about 2 cups)
1 scant cup crumbled blue cheese (or more to taste)
Chopped green onions or chives, or thinly sliced radishes (optional)

Brown bacon in a deep non-stick pan. Leave the drippings in the pan and place the cooked bacon on paper towels. Crumble the ba-con when it cools. Add beets and chard to pan. Sauté until the chard is tender, 3 to 5 minutes. Add the bacon and toss. Place warm onto serving plates and sprinkle with blue cheese and chopped green onions or chives. Thinly sliced radishes add a lovely crunch.

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Horseradishy Beet Relish

Horseradishy Beet Relish
By Becky Poss
A zippy complement to grilled meat.

Servings: Makes around two cups, depending on the size of the beets.

Combine:
3 tablespoons honey
3 tablespoons cider vinegar
1 ½ tablespoons prepared horseradish (to taste)

Add 3-4 roasted beets, peeled and finely julienned. Salt to taste. Marinate overnight.

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Curried Roasted Beet Salad

Curried Roasted Beet Salad
By Becky Poss
Beets have an amazing ability to maintain the integrity of their earthy goodness while soaking up just enough flavor from a good vinaigrette to dazzle a variety of salads.

Servings: For 4 servings, use 4 – 6 roasted beets.

Whisk together
½ cup olive oil
1 clove garlic, finely chopped
1/3 cup balsamic vinegar
2 teaspoons curry powder
1 tablespoon honey
Salt to taste
Add chopped peanuts (optional)

Add sliced roasted beets and let them marinate for at least ½ hour. Serve at room temperature alone, or on greens with a little more of the marinade. Toss freshly chopped chives or green onions on top. Scatter some chopped peanuts to complement the curry theme if you like.

Variations on this salad:
Add sprinkled goat cheese, feta, or blue cheese. Each of these cheeses complement beets in a different and delightful way. Replace curry powder in dressing with 2 teaspoons fresh herbs – rosemary and chives are great, so is tarragon. Use lemon juice in place of vinegar. Candied pecans or toasted walnuts love mingling with beets on a bed of greens with your favorite vinaigrette. Grate peeled raw carrots and add them to the marinade along with the beets. Roast peeled carrots (tossed in olive oil and salt) in the oven for 10 minutes while you roast the beets. Add them to the beets in the salad.

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Snow Garden Cake

Snow Garden Cake
(From Shannon Szymkowiak, Whole Foods Co-op)
People’s choice, “best kale dessert,” 2011 Duluth Community Garden Program, “One vegetable One community.”

Cake:
8 ounces unsweetened chocolate
¾ cup butter
1 3/4 cup brewed coffee
1 bunch kale, cleaned and stems removed
1 – 2 cups water
1 teaspoon vanilla
2 large eggs
2 cups cake flour
1 ¾ cups evaporated cane juice
1 teaspoon baking soda
1, 10 ounce jar of blueberry or mixed berry jam
2 teaspoons maple syrup
“Snow” aka frosting:
2 cups powdered sugar, sifted to remove any lumps
¼ cup butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla

Preheat oven to 275 degrees F. Grease and flour two 8-1/2 inch x 4-1/2 inch loaf pans and set aside. Over low heat, combine chocolate, butter, and coffee. Stir continually until chocolate has melted and everything is smoothly incorporated. Set aside to cool.

Meanwhile, steam kale until tender. Puree in a food processor or blender until smooth using the water to get the right consistency. You may not use all of the water depending on your kale variety. The consistency of the puree should be wet and smooth but not runny. Cool for 15 minutes.

Combine ¼ cup kale puree to the jam and maple syrup. Set aside for later. Add ½ cup kale puree, vanilla and eggs to chocolate mixture and beat until well incorporated.

Sift together dry ingredients and stir into chocolate mixture until batter is smooth. Divide batter between loaf pans. Bake for 45 minutes – 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pans for 15 minutes, remove, and cool on racks until cakes are at room temperature.

While cake is cooling, beat together frosting ingredients until smooth and spreadable.

Once cooled, cut each cake in half. Divide the jam mixture evenly between the two cakes, spreading on center layers. Replace the tops. Spread a thick layer of frosting on the tops of the cakes. If you have extra frosting left over, it freezes well for a future quick dessert!

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Strawberry Soup

Strawberry Soup
(From Brian and Mary Grover, owners, Solglimt Inn.)
So delicious and so summertime!

2 pints fresh strawberries
1 quart Stonyfield French vanilla cream top yogurt
1 quart orange juice
1/2 cup sugar
1/3 cup honey
sliced strawberries for garnish
mint for garnish

Wash and hull strawberries. Put into food processor and chop (not too fine).
Mix with Stonyfield French vanilla yogurt, orange juice, sugar and honey. Chill well.

 

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Fruited Pork Chops

Fruited Pork Chops
Ann L. Burckhardt says: For these yummy chops I used meat from Fischer Farms, Waseca. The accommodating Tim Fischer met me out behind Lucia’s Restaurant, Minneapolis, after making a delivery there.
Servings: 2

1 medium apple, cored and cut in 8 wedges (I used Honeycrisp)
2 tablespoons brown sugar
2 (6-ounce) bone-in pork chops trimmed of excess fat
4 to 6 tablespoons bottled Rothschild Cranberry Merlot Sauce or other favorite fruit-based sauce for meat

Heat oven to 350 degrees F. Arrange apple wedges in greased 8-inch square pan. Sprinkle with brown sugar.  Top with chops.  Drizzle sauce over meat. Cover with heavy-duty aluminum foil.  Bake 30 to 40 minutes, until fork tender.

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Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms
8 zucchini squash blossoms

For the cheese filling:
3 ounces goat cheese
3 ounces cream cheese
1/2 teaspoon red pepper flakes
1 clove garlic, minced
Salt and pepper to taste

For the batter:
1/2 cup unbleached all-purpose flour
1/4 cup water
1/4 cup milk
1 egg
1/8 teaspoon salt
Vegetable oil for frying
Salt and pepper to taste
Salsa for garnish

Dip the squash blossoms in cold water and drain them thoroughly on paper towels. Remove the stamens from the male blossoms.

In a small bowl, mix all filling ingredients with whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.

For the batter:
In a medium bowl, stir together the flour, water, milk, egg, and salt. Let sit for one hour.

Fill a heavy saucepan or skillet with oil to a depth of 2 inches. Heat over medium heat to 375 degrees F. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil. Fry until golden brown, about 1 minute, turn over and fry on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining blossoms, being careful not to overcrowd the pan. Add salt and pepper and serve immediately.

From Sara Sanders, Women’s Environmental Institute intern, 2010.

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Cabbage Yam Peanut Soup

Cabbage Yam Peanut Soup
Serving: 4 to 6, but is easily adjusted for a crowd

Oil for sauté
4 cloves garlic
1 tablespoon ginger
Cayenne
1 large onion
1 small or 1/2 large cabbage (2.5 cups)
2 large sweet potatoes or yams (2.5 cups)
4 cups stock
1/2 cup peanut butter (the real stuff)
1 tablespoon soy sauce

garnish:
Fresh basil
Fresh tomatoes
Peanuts

Heat the oil in a large soup pot—add garlic, ginger and cayenne to taste.
Add 1 1/2 cups (about one) onion—cook 5 minutes until soft.
Add the cabbage and sweet potato and cook for 5 more minutes.
Add 3 1/2 cups of the stock. Bring to boil, cover, and simmer 15 minutes or until vegetables are almost cooked through.
In a separate bowl, take remaining 1/2 cup broth, mix with the peanut butter until smooth, then add 1 tablespoon soy sauce.
Add peanut/soy mix and simmer 5 more minutes or until all vegetables are tender.
Top with fresh basil, tomatoes, and peanuts and serve with a grainy homemade bread and butter.

From Nancy Hoyt Taff, Women’s Environmental Institute intern, 2009.

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Charlene's Sour Cream Apple Pie

Charlene’s Sour Cream Apple Pie
1 cup sour cream
3/4 cup sugar
1 egg
3 tablespoons flour
1/2 teaspoon salt
1 – 2 teaspoon vanilla
2 cups apples, chopped into pieces
1 unbaked bottom pie crust

For the pie:
Mix together sour cream, sugar, egg, flour, salt, and vanilla and beat until a little frothy. Place apples in pie crust and pour custard mix over the top. Bake in a pre-heated 350º F oven for 25 min.

For the topping:
While the pie is cooking, mix up topping in a bowl: Cut one half stick of butter into 1/3 cup flour and 1/2 cup brown sugar. If you like, you may also mix in 1/2 cup rolled oats.

Take the pie out of the oven and set it on the stove top. Cover the top of the pie with brown sugar topping and put it back in the oven to bake for another 20 to 25 minutes until the custard is firm and the topping is crusty. You can eat this stuff hot with ice cream or whipped cream, or you can wait until it cools down. No matter how you decide to eat it, though, you are going to love this pie. In the unlikely event that you have any left, it’ll still be fantastic the following day.

From Beth Hatch, Executive Assistant, and Coordinator, Regional Outreach Training Center, WEI, who says of this pie: “It’s my mom’s recipe. We eat it a lot during apple season.”

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Elizabeth Ries' Black Bean Dip

Elizabeth Ries’ Black Bean Dip
1 garlic clove, minced
1 chipotle pepper in adobo sauce, roughly chopped
1/2 teaspoon cumin
1/4 teaspoon salt
1 can of black beans, drained and rinsed
2 tablespoons sour cream
1/4 cup of cilantro, chopped, plus more for garnish
Sliced radishes, for garnish
Crackers or chips for serving

Place garlic, chipotle pepper, cumin, salt, beans, and sour cream in a blender or food processor. Process until smooth. Serve in a bowl garnished with cilantro and radishes with chips. Or, top crackers 1 teaspoon of dip and place 1 radish slice and 1-2 cilantro leaves in the dip.

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Butternut Squash and Roasted Red Pepper Soup

Butternut Squash and Roasted Red Pepper Soup
Servings: 4

1 tablespoon olive oil
1 white onion, diced
1 butternut squash, or any other winter squash, about 2 1/2 pounds total, peeled, de-seeded, and cut into 1-inch chunks
3-4 cups vegetable broth, depending on how thick you like your soup
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
2 red peppers
Salt and pepper, to taste
1/4 cup plain yogurt
Feta or goat cheese, for topping

In large soup pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add squash, vegetable broth, cumin, paprika, and chili powder, and allow to simmer for about 40 minutes, or until squash is tender.  

Meanwhile, make the roasted red peppers. Preheat the broiler and line a baking sheet with foil. Place washed peppers on baking sheet. Place peppers in oven, keeping an eye on them, until the skin turns black.

Using tongs, turn the peppers one quarter and repeat. Do this until the entire red pepper is charred.  

Once finished, place peppers in a Ziploc or paper bag and seal tightly. Once the peppers have cooled (about 15 minutes), the skin should peel right off. After peeling, slice peppers open and remove seeds.  

Once the squash is tender, add the red peppers to the soup. Using an immersion blender, puree until well blended and smooth. Add yogurt and stir well to combine. Add salt and pepper, to taste. Let soup heat on stove about 5 more minutes. Top with crumbled goat cheese or feta and enjoy!  

From Taylor Kadlec of GreensnChocolate.com

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Roasted Corn Soup

Roasted Corn Soup

Serves: 2 to 4
2 tablespoons olive oil
2 scallions
2 medium tomatoes, diced
1 red pepper, diced
4 ears grill roasted corn, kernelled
2 ears grill roasted corn, pureed
3 1/2 cups chicken stock
1/2 pound russet potatoes, diced
1/4 cup Haute Habanero Paste
Salt and black pepper, to taste

Over medium heat, sauté (in olive oil) scallions and tomatoes and add red pepper to the mix. Add corn kernels, corn puree, chicken stock, and potatoes. Turn heat to high. Cover, bring to a boil. Reduce heat, and salt, simmer until potatoes are soft. Add Haute Habanero Paste.

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