Mushroom Soup
From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Serves 6
2 medium onions, peeled and chopped
3 tablespoons butter
2 pounds fresh mushrooms
4 tablespoons butter
4 tablespoons extra virgin olive oil
1 quart chicken stock
1/2 cup dry white wine or sherry
1 piece whole grain bread, broken into pieces
pinch of nutmeg
sea salt or fish sauce and pepper
piima cream or creme fraiche
Saute the onions gently in butter until soft. Meanwhile, wash mushrooms and dry well. Cut into quarters. In a heavy, cast iron skillet, saute the mushrooms in small batches in a mixture of butter and olive oil. Remove with slotted spoon and drain on paper towels. Add sauteed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim. Reduce heat and simmer about 15 minutes. Puree soup with a handheld blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream.
From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Serves 6
2 medium onions, peeled and chopped
3 tablespoons butter
2 pounds fresh mushrooms
4 tablespoons butter
4 tablespoons extra virgin olive oil
1 quart chicken stock
1/2 cup dry white wine or sherry
1 piece whole grain bread, broken into pieces
pinch of nutmeg
sea salt or fish sauce and pepper
piima cream or creme fraiche
Saute the onions gently in butter until soft. Meanwhile, wash mushrooms and dry well. Cut into quarters. In a heavy, cast iron skillet, saute the mushrooms in small batches in a mixture of butter and olive oil. Remove with slotted spoon and drain on paper towels. Add sauteed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim. Reduce heat and simmer about 15 minutes. Puree soup with a handheld blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream.
Bouquet Garni
From Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice
This is a classical element in French cookery, and I use it all the time. It is a little bundle of herbs tied together. Because you remove it before pureeing or serving, it makes use of the tough stems if herbs and saves the trouble of removing leaves from fresh herbs. You can buy them already made at specialty food stores, but I just make one whenever I'm cooking. The classic herbs in a bouquet garni are:
From Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice
This is a classical element in French cookery, and I use it all the time. It is a little bundle of herbs tied together. Because you remove it before pureeing or serving, it makes use of the tough stems if herbs and saves the trouble of removing leaves from fresh herbs. You can buy them already made at specialty food stores, but I just make one whenever I'm cooking. The classic herbs in a bouquet garni are:
- Bay leaf
- Parsley (stems with most leaves removed)
- Thyme (stems with or without leaves attached)
- Sage (leaves and/or stems)
- Oregano (stems with or without leaves attached)
- Marjoram (stems with or without leaves attached)
- Rosemary stems (needles removed)--rosemary has a strong flavor and I usually only use it for chicken or beef soups or stews
Chicken Soup with Wild Rice
From Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice
Serves 3-4
This is a hearty, thick, nourishing soup perfect for winter. You can add more broth for a thinner soup.
1/3 cup wild rice
1 cup water
1 tablespoon yogurt
2 tablespoons olive oil or other fat
1 onion, diced, or 1 large leek, cut into rounds
3 stalks celery, diced
2 carrots, diced
1 quart chicken stock, or more for a thinner soup (you can also thin it with water)
1 bouquet garni
1/2 teaspoon salt
1 cup chicken, either cooked or raw, cut into bite-sized pieces
1. Put the wild rice in a jar and add the water and yogurt. Put in a warm place and let sit for at least 7 hours.
2. In a heavy-bottomed pot, heat the oil or fat over medium heat. When the fat is hot, add the onion or leek and saute until it begins to turn translucent.
3. Add the celery and saute for a minute or two, then add the carrots and continue sauteing for a few minutes.
4. Strain the wild rice and rinse thoroughly. Add to the saute along with the broth, the bouquet garni, and the salt.
5. Turn the heat to high, bring to a boil, then reduce to a simmer.
6. Simmer, cover ed, over low heat until the wild rice is tender.
7. Add the chicken and simmer a few minutes more.
8. Remove bouquet garni and add salt and pepper generously to taste.
Ma and Aunt Arlene's Old Fashioned Custard Pie
From CCJP's At Peace with the Seasons.
Recipe submitted by Lydia Boroughs
1 c. sugar
2 1/2 T. flour
Dash nutmeg
4 egg yolks
2 egg whites
2 T. butter, melted
1 cup milk
1 9-inch unbaked pie crust
2 egg whites
2 T. sugar
Filling: combine sugar, flour and nutmeg. Beat 4 egg yolks and 2 egg whites, add to dry ingredients, beat well. Add milk. Stir in melted butter. Pour filling into a pie crust (preferably homemade) and bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 30 minutes more.
Meringue: Beat 2 egg whites with 2 T. sugar until stiff peaks form. Spread on the pie and brown in the oven.
Shiitake Bisque
1/4 cup unsalted butter
1/4 cup chopped onion
4 cloves of garlic, minced
8 ounces fresh shiitake mushrooms, coarsely chopped
salt
freshly grated nutmeg
3 tablespoons all-purpose flour
5 cups chicken stock (preferably homemade using local chicken)
1/2 cup whipping cream ( or more)
fresh ground white pepper
1 tablespoon snipped fresh chives
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and cook until soft, stirring occasionally, about 3 minutes. Add fresh mushrooms, salt, and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes.
Whisk in stock. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.
1/4 cup unsalted butter
1/4 cup chopped onion
4 cloves of garlic, minced
8 ounces fresh shiitake mushrooms, coarsely chopped
salt
freshly grated nutmeg
3 tablespoons all-purpose flour
5 cups chicken stock (preferably homemade using local chicken)
1/2 cup whipping cream ( or more)
fresh ground white pepper
1 tablespoon snipped fresh chives
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and cook until soft, stirring occasionally, about 3 minutes. Add fresh mushrooms, salt, and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes.
Whisk in stock. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.
Colcannon Soup
From CCJP's At Peace with the Seasons.
Recipe submitted by Lynn Cimino-Hurt
Ingredients:
2 tbsp. butter or oil
1 onion diced
2 pounds potatoes cut into chunks
4 cups of stock (your choice of vegetable or chicken)
1/2 cup ale (optional)
1 bunch of kale, diced small
1/2 cup milk or half & half
1/2 stick of butter or 1/4 olive oil
1 tsp dill weed
salt and pepper to taste
Directions:
In a dutch oven or heavy bottomed soup kettle, heat 2 Tbsp. oil to medium high. Add onion and stir to coat with oil, then reduce heat and saute until transparent. Add potatoes, stock, and ale. Bring to a boil and add kale. Cover and simmer for 20 minutes. When potatoes are fork tender, mash slightly with a ricer. Add remaining ingredients and simmer 5 miunutes more (do not boil). Serves 6-8.
From CCJP's At Peace with the Seasons.
Recipe submitted by Lynn Cimino-Hurt
Ingredients:
2 tbsp. butter or oil
1 onion diced
2 pounds potatoes cut into chunks
4 cups of stock (your choice of vegetable or chicken)
1/2 cup ale (optional)
1 bunch of kale, diced small
1/2 cup milk or half & half
1/2 stick of butter or 1/4 olive oil
1 tsp dill weed
salt and pepper to taste
Directions:
In a dutch oven or heavy bottomed soup kettle, heat 2 Tbsp. oil to medium high. Add onion and stir to coat with oil, then reduce heat and saute until transparent. Add potatoes, stock, and ale. Bring to a boil and add kale. Cover and simmer for 20 minutes. When potatoes are fork tender, mash slightly with a ricer. Add remaining ingredients and simmer 5 miunutes more (do not boil). Serves 6-8.
Sweet Potato Muffins
From CCJP's At Peace with the Seasons.
Recipe submitted by Ann Oliver
Ingredients:
1 large sweet potato, baked and peeled (apprx. 1 c.)
2 eggs
½ c. sugar
1 c. whole wheat flour
1 c. unbleached white flour
½ t. baking soda
1 t. baking powder
1 t. ground ginger
1 t. ground cinnamon
½ c. olive oil
Directions:
Mix sweet potato with 2 eggs and ½ c. sugar.
Fold in 1c. whole wheat flour, 1 c. unbleached white flour, ½ t. baking soda, 1 t. baking powder, 1 t. ground ginger, and 1 t. ground cinnamon.
Add ½ c. olive oil and enough water to make good dough.
Spoon into muffin tins. Bake 20 minutes at 350 degrees. Makes 10-12 muffins.
From CCJP's At Peace with the Seasons.
Recipe submitted by Ann Oliver
Ingredients:
1 large sweet potato, baked and peeled (apprx. 1 c.)
2 eggs
½ c. sugar
1 c. whole wheat flour
1 c. unbleached white flour
½ t. baking soda
1 t. baking powder
1 t. ground ginger
1 t. ground cinnamon
½ c. olive oil
Directions:
Mix sweet potato with 2 eggs and ½ c. sugar.
Fold in 1c. whole wheat flour, 1 c. unbleached white flour, ½ t. baking soda, 1 t. baking powder, 1 t. ground ginger, and 1 t. ground cinnamon.
Add ½ c. olive oil and enough water to make good dough.
Spoon into muffin tins. Bake 20 minutes at 350 degrees. Makes 10-12 muffins.
Spicy Winter Squash and Lentil Stew
From CCJP's At Peace with the Seasons.
Recipe submitted by Leslie Lytle
Delicious on those cool fall days when you still have peppers in the garden.
Ingredients:
4 main dish servings
1 ½ lbs. butternut squash, seeded and cut into rosebud size chunks
½ lbs. lentils, sorted and rinsed
¼ lb. firm tofu, crumbled
2 c. peppers (red bell, sweet banana, paprika or other mild peppers), cut into ¼ inch thick slices
½ medium onion, quartered and sliced
½ c. chopped fresh cilantro (¼ c. dried)
1 t. minced garlic
½ t. grated horseradish or ¼ t. wasabi powder
10 shakes cayenne pepper hot sauce (or to taste)
¾-1 t. salt (to taste)
1/8 t. turmeric
1 T. butter
2 ½-3 c. water
1 c. yogurt
Directions:
Combine all ingredients except yogurt and cook over low heat until lentils and squash are tender, apprx. 20-30 minutes. Start with 2 ½ c. water and add more if needed. Liquid from tofu can be substituted for part of water. Just before serving stir in 1 c. yogurt.
From CCJP's At Peace with the Seasons.
Recipe submitted by Leslie Lytle
Delicious on those cool fall days when you still have peppers in the garden.
Ingredients:
4 main dish servings
1 ½ lbs. butternut squash, seeded and cut into rosebud size chunks
½ lbs. lentils, sorted and rinsed
¼ lb. firm tofu, crumbled
2 c. peppers (red bell, sweet banana, paprika or other mild peppers), cut into ¼ inch thick slices
½ medium onion, quartered and sliced
½ c. chopped fresh cilantro (¼ c. dried)
1 t. minced garlic
½ t. grated horseradish or ¼ t. wasabi powder
10 shakes cayenne pepper hot sauce (or to taste)
¾-1 t. salt (to taste)
1/8 t. turmeric
1 T. butter
2 ½-3 c. water
1 c. yogurt
Directions:
Combine all ingredients except yogurt and cook over low heat until lentils and squash are tender, apprx. 20-30 minutes. Start with 2 ½ c. water and add more if needed. Liquid from tofu can be substituted for part of water. Just before serving stir in 1 c. yogurt.
Cranberry Squash
From CCJP's At Peace with the Seasons.
Recipe submitted by Pat Pulliam
Ingredients:
1 1/2 lbs. raw winter squash, unpeeled and cut in serving size chunks
1/2 c. fresh or frozen cranberries
1 small apple, chopped in 3/4 inch pieces
1/4 c. raisins
1/2 c. chopped pecans
juice and grated peel of 1 small orange
1 1/2 T. honey
1-2 T. melted butter
salt, to taste
Directions:
Preheat oven to 375.
Arrange squash in one layer in baking dish with a cover (or use foil to cover). Scatter cranberries, apple, raisins and nuts over squash.
Mix juice, orange peel, honey, butter and salt and pour over squash.
Cover dish and bake until squash is tender 25- 40 minutes depending on variety. (I use butternut and it takes about 45 minutes). Uncover last few minutes.
From CCJP's At Peace with the Seasons.
Recipe submitted by Pat Pulliam
Ingredients:
1 1/2 lbs. raw winter squash, unpeeled and cut in serving size chunks
1/2 c. fresh or frozen cranberries
1 small apple, chopped in 3/4 inch pieces
1/4 c. raisins
1/2 c. chopped pecans
juice and grated peel of 1 small orange
1 1/2 T. honey
1-2 T. melted butter
salt, to taste
Directions:
Preheat oven to 375.
Arrange squash in one layer in baking dish with a cover (or use foil to cover). Scatter cranberries, apple, raisins and nuts over squash.
Mix juice, orange peel, honey, butter and salt and pour over squash.
Cover dish and bake until squash is tender 25- 40 minutes depending on variety. (I use butternut and it takes about 45 minutes). Uncover last few minutes.
Roasted Vegetables
From CCJP's At Peace with the Seasons.
Recipe submitted by Howard and Candi Franklin
Ingredients:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 T. chopped fresh thyme
2 T. chopped fresh rosemary
1/4 c. olive oil
2 T. balsamic vinegar
salt and freshly ground black pepper, to taste
Directions:
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
From CCJP's At Peace with the Seasons.
Recipe submitted by Howard and Candi Franklin
Ingredients:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 T. chopped fresh thyme
2 T. chopped fresh rosemary
1/4 c. olive oil
2 T. balsamic vinegar
salt and freshly ground black pepper, to taste
Directions:
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Sweet Potato and Goat Cheese Frittata
From CCJP's At Peace with the Seasons.
Recipe submitted by Howard and Candi Franklin
Ingredients:
2 tbsp olive oil
crushed red chili pepper flakes to taste
1 large sweet potato, peeled and grated
½ sweet, red onion, chopped fine
salt and freshly ground black pepper
4 free-range eggs
6 ounces of soft goat cheese (Chèvre)
generous handful fresh basil
optional -- other herbs such as thyme, tarragon, chervil, or parsley
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Heat the oil in a skillet or other ovenproof frying pan over medium heat. Add the onion and sweet potato, and season, to taste, with salt and freshly ground black pepper. Cook until the onion and potato are soft and somewhat browned. Turn off the heat.
Crumble the goat cheese into the sweet potato mixture.
In a small bowl, beat the eggs. Using a kitchen shears, cut small pieces of the basil (and other herbs, if used) into the egg mixture. Add crushed red pepper flakes to taste.
Add the beaten egg and herbs to the skillet and stir well, then place into the oven and bake for five minutes, or until the eggs are cooked through. I used a room-temperature glass baking pan rather than a skillet, and it took about 15 minutes. Serves 6
From CCJP's At Peace with the Seasons.
Recipe submitted by Howard and Candi Franklin
Ingredients:
2 tbsp olive oil
crushed red chili pepper flakes to taste
1 large sweet potato, peeled and grated
½ sweet, red onion, chopped fine
salt and freshly ground black pepper
4 free-range eggs
6 ounces of soft goat cheese (Chèvre)
generous handful fresh basil
optional -- other herbs such as thyme, tarragon, chervil, or parsley
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Heat the oil in a skillet or other ovenproof frying pan over medium heat. Add the onion and sweet potato, and season, to taste, with salt and freshly ground black pepper. Cook until the onion and potato are soft and somewhat browned. Turn off the heat.
Crumble the goat cheese into the sweet potato mixture.
In a small bowl, beat the eggs. Using a kitchen shears, cut small pieces of the basil (and other herbs, if used) into the egg mixture. Add crushed red pepper flakes to taste.
Add the beaten egg and herbs to the skillet and stir well, then place into the oven and bake for five minutes, or until the eggs are cooked through. I used a room-temperature glass baking pan rather than a skillet, and it took about 15 minutes. Serves 6
Butternut Squash and Shrimp
From CCJP's At Peace with the Seasons.
Recipe submitted by Howard and Candi Franklin
Ingredients:
For the squash…
1 butternut squash (about 2 lbs.), peeled and diced
1/2 small onion, chopped
2 cloves garlic, sliced thin or crushed
1/4 t. salt
1 T olive oil
1/8 t. black pepper
1/4 habanero pepper (optional)
1/4 t. brown sugar
For the shrimp…
10 medium shrimp, peeled and de-veined
1/4 small onion, chopped
1 clove garlic, crushed
1/4 t. ketchup
1 T. cilantro, chopped
dash of black pepper
dash of Worcestershire sauce
1/2 t. vegetable oil
Directions:
Start by cutting open the squash (you will need a heavy kitchen knife). Using a spoon, scrape out all the seeds and surrounding tissue. With a sharp potato peeler or paring knife, peel off the skin. Slice the squash into 1/2 inch cubes so it will cook rapidly.
Dice the onion, garlic, and pepper.
Place a saucepan on med-high heat and pour in the olive oil. As the oil heats and comes close to smoking, add the onion and garlic. Allow to cook for about 2-3 minutes, and then add the cubed squash. With the heat between medium and low, add the sliced pepper (optional), black pepper, and salt; then cover and let simmer for about 20 minutes. While this simmers, let’s get the shrimp seasoned and cooked.
Place the cleaned shrimp in a bowl and season with the ingredients mentioned above for this step (minus the oil). In another sauce pan heat the oil and add the seasoned shrimp. Keep the heat on high and cook uncovered for 3-5 minutes. When the shrimp changes color, it’s a good indication that it’s cooked. Remove from the burner immediately or the remaining heat will continue to cook the shrimp. Overcooking will cause the shrimp to be tough and change the flavor and texture.
Back to the squash. After the 20 minutes simmering, the cubes should be tender. Add the brown sugar. Using the back or your cooking spoon, press down on the cubes of squash to make a chunky paste. If it’s a bit runny at this point, allow any liquid to burn off. When the paste consistency is thick and free from any liquid, turn off the heat and add the shrimp. Stir it in well to add the shrimp flavor to the entire dish.
From CCJP's At Peace with the Seasons.
Recipe submitted by Howard and Candi Franklin
Ingredients:
For the squash…
1 butternut squash (about 2 lbs.), peeled and diced
1/2 small onion, chopped
2 cloves garlic, sliced thin or crushed
1/4 t. salt
1 T olive oil
1/8 t. black pepper
1/4 habanero pepper (optional)
1/4 t. brown sugar
For the shrimp…
10 medium shrimp, peeled and de-veined
1/4 small onion, chopped
1 clove garlic, crushed
1/4 t. ketchup
1 T. cilantro, chopped
dash of black pepper
dash of Worcestershire sauce
1/2 t. vegetable oil
Directions:
Start by cutting open the squash (you will need a heavy kitchen knife). Using a spoon, scrape out all the seeds and surrounding tissue. With a sharp potato peeler or paring knife, peel off the skin. Slice the squash into 1/2 inch cubes so it will cook rapidly.
Dice the onion, garlic, and pepper.
Place a saucepan on med-high heat and pour in the olive oil. As the oil heats and comes close to smoking, add the onion and garlic. Allow to cook for about 2-3 minutes, and then add the cubed squash. With the heat between medium and low, add the sliced pepper (optional), black pepper, and salt; then cover and let simmer for about 20 minutes. While this simmers, let’s get the shrimp seasoned and cooked.
Place the cleaned shrimp in a bowl and season with the ingredients mentioned above for this step (minus the oil). In another sauce pan heat the oil and add the seasoned shrimp. Keep the heat on high and cook uncovered for 3-5 minutes. When the shrimp changes color, it’s a good indication that it’s cooked. Remove from the burner immediately or the remaining heat will continue to cook the shrimp. Overcooking will cause the shrimp to be tough and change the flavor and texture.
Back to the squash. After the 20 minutes simmering, the cubes should be tender. Add the brown sugar. Using the back or your cooking spoon, press down on the cubes of squash to make a chunky paste. If it’s a bit runny at this point, allow any liquid to burn off. When the paste consistency is thick and free from any liquid, turn off the heat and add the shrimp. Stir it in well to add the shrimp flavor to the entire dish.
Pasta with Butternut Squash, Fresh Sage & Bacon (or Ham)
From CCJP's At Peace with the Seasons.
Recipe submitted by Katherine Frazier Zammit
Ingredients:
1 medium butternut squash (approx. 2 pounds), peeled, seeded and diced into pieces about 1/2 inch square.
4 slices bacon or 2 ounces of ham, cut into thin strips about 1-inch long
8 large whole leaves of fresh sage, plus 1 t. of chopped sage
1 T. unsalted butter
6 green onions, thinly-sliced (about 3/4 c.)
1/2 t. nutmeg, grated (less if fresh)
1 t. sugar
1/2 t. salt
1/2 t. ground pepper
2 c. chicken broth or bouillon
2 T. grated Parmesan cheese (or Pecorino Romano), plus extra for garnish
4 t. fresh lemon juice
1/3 c. almond slices, lightly toasted
1 Pound penne pasta, or similar.
Directions:
Cook bacon (or ham) in a 12-inch skillet over medium high heat. (If using ham instead of bacon, first coat skillet with 2 Tbsp. olive oil.) Cook about 8 minutes, or until crisp. Add whole sage leaves and cook for about 1 minute. Remove bacon (or ham) and sage to a small bowl and set aside.
Return skillet to high heat, and add 2 T. reserved bacon fat or olive oil. Heat until simmering. Add diced squash in an even layer and cook without stirring for 4-5 minutes, until it begins to caramelize. Continue cooking, stirring constantly, for about 4 minutes.
Add butter, green onions, nutmeg, sugar, 1/2 t. salt, 1/2 t. pepper, and minced sage. Cook for about 3 minutes longer, stirring occasionally, until green onions have softened.
Add chicken broth or bouillon, and bring to simmer. Continue cooking for 2-3 minutes, or until squash is tender.
Meanwhile, bring 4 quarts of salted water to a boil in a large pot over high heat. Add pasta, and cook until al dente. Drain pasta, reserving 1/2 cup of pasta water. Transfer drained pasta back into large pot.
Add squash mixture to pasta. Also add reserved bacon (or ham) and sage mixture, plus lemon juice, and grated Parmesan. Add, a splash of reserved pasta liquid if needed for juicy consistency.
Serve with sliced almonds, and grated Parmesan (or Pecorino Romano).
This also makes a fine side dish if you prefer it without pasta. Serves 4-6.
From CCJP's At Peace with the Seasons.
Recipe submitted by Katherine Frazier Zammit
Ingredients:
1 medium butternut squash (approx. 2 pounds), peeled, seeded and diced into pieces about 1/2 inch square.
4 slices bacon or 2 ounces of ham, cut into thin strips about 1-inch long
8 large whole leaves of fresh sage, plus 1 t. of chopped sage
1 T. unsalted butter
6 green onions, thinly-sliced (about 3/4 c.)
1/2 t. nutmeg, grated (less if fresh)
1 t. sugar
1/2 t. salt
1/2 t. ground pepper
2 c. chicken broth or bouillon
2 T. grated Parmesan cheese (or Pecorino Romano), plus extra for garnish
4 t. fresh lemon juice
1/3 c. almond slices, lightly toasted
1 Pound penne pasta, or similar.
Directions:
Cook bacon (or ham) in a 12-inch skillet over medium high heat. (If using ham instead of bacon, first coat skillet with 2 Tbsp. olive oil.) Cook about 8 minutes, or until crisp. Add whole sage leaves and cook for about 1 minute. Remove bacon (or ham) and sage to a small bowl and set aside.
Return skillet to high heat, and add 2 T. reserved bacon fat or olive oil. Heat until simmering. Add diced squash in an even layer and cook without stirring for 4-5 minutes, until it begins to caramelize. Continue cooking, stirring constantly, for about 4 minutes.
Add butter, green onions, nutmeg, sugar, 1/2 t. salt, 1/2 t. pepper, and minced sage. Cook for about 3 minutes longer, stirring occasionally, until green onions have softened.
Add chicken broth or bouillon, and bring to simmer. Continue cooking for 2-3 minutes, or until squash is tender.
Meanwhile, bring 4 quarts of salted water to a boil in a large pot over high heat. Add pasta, and cook until al dente. Drain pasta, reserving 1/2 cup of pasta water. Transfer drained pasta back into large pot.
Add squash mixture to pasta. Also add reserved bacon (or ham) and sage mixture, plus lemon juice, and grated Parmesan. Add, a splash of reserved pasta liquid if needed for juicy consistency.
Serve with sliced almonds, and grated Parmesan (or Pecorino Romano).
This also makes a fine side dish if you prefer it without pasta. Serves 4-6.
Green Tomato Pizza
From CCJP's At Peace with the Seasons.
Recipe submitted by Leslie Lytle
4-6 main dish servings
16 party slices
Crust Ingredients:
2 c. self-rising flour
1 c. whole wheat flour
1 c. yogurt
¼ c. oil
¼ c. water
Directions:
Mix flour together. Mix yogurt, oil, and water together and stir into flour to make a stiff dough. (Add a little more water, if necessary). Press dough into a greased and floured deep dish baking pan, 11 inches x 14 inches (or comparable dimensions).
Topping Ingredients:
1 c. yogurt
10-15 shakes cayenne hot sauce
½ c. fresh oregano leaves (chopped fresh basil or cilantro may be substituted)
2-3 lbs. tomatoes cut in ½ inch thick slices
1-2 t. minced garlic
1 large red or green bell pepper, quartered and cut in ¼ inch thick slices
1 c. sweet banana and/or paprika peppers, cut in ¼ inch thick slices
1 medium onion, sliced and broken into rings
½ lb. firm tofu, crumbled
salt to taste
Directions:
Mix yogurt and hot sauce and spread over crust. Sprinkle with salt to taste. Sprinkle oregano over yogurt mixture. Cover yogurt mixture with tomato slices. Sprinkle garlic over tomatoes. Sprinkle remaining ingredients over tomatoes. Sprinkle with salt to taste.
Bake at 450 degrees, 25-30 minutes.
From CCJP's At Peace with the Seasons.
Recipe submitted by Leslie Lytle
4-6 main dish servings
16 party slices
Crust Ingredients:
2 c. self-rising flour
1 c. whole wheat flour
1 c. yogurt
¼ c. oil
¼ c. water
Directions:
Mix flour together. Mix yogurt, oil, and water together and stir into flour to make a stiff dough. (Add a little more water, if necessary). Press dough into a greased and floured deep dish baking pan, 11 inches x 14 inches (or comparable dimensions).
Topping Ingredients:
1 c. yogurt
10-15 shakes cayenne hot sauce
½ c. fresh oregano leaves (chopped fresh basil or cilantro may be substituted)
2-3 lbs. tomatoes cut in ½ inch thick slices
1-2 t. minced garlic
1 large red or green bell pepper, quartered and cut in ¼ inch thick slices
1 c. sweet banana and/or paprika peppers, cut in ¼ inch thick slices
1 medium onion, sliced and broken into rings
½ lb. firm tofu, crumbled
salt to taste
Directions:
Mix yogurt and hot sauce and spread over crust. Sprinkle with salt to taste. Sprinkle oregano over yogurt mixture. Cover yogurt mixture with tomato slices. Sprinkle garlic over tomatoes. Sprinkle remaining ingredients over tomatoes. Sprinkle with salt to taste.
Bake at 450 degrees, 25-30 minutes.
Late-Summer Moussaka
From CCJP's At Peace with the Seasons.
Recipe submitted by Kelly Malone
This recipe is based on Jane and Michael Stern's moussaka recipe from their American Gourmet cookbook. I find it's not necessary to fry the eggplant; broiling or baking works equally well and cuts down on at least some of the fat in this dish. The last time I made it, I used locally-grown eggplant, lamb, and eggs. Serve it with basmati rice and something light and acidic--a vinegary tomato salad or cucumber and onion salad is ideal.
Ingredients:
3 medium eggplants
1/3 cup chopped onion
1 pound ground lamb
2 tablespoons olive oil, plus extra for brushing eggplant
1/2 teaspoon allspice
salt to taste
1/2 teaspoon freshly ground pepper
1 cup tomato sauce
3 eggs, lightly beaten
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 cup dry bread crumbs
1/2 cup crumbled feta cheese
A few tablespoons melted butter for drizzling
Directions:
Slice eggplants into rounds 1/2 inch thick. (Common wisdom suggests salting and draining to avoid bitterness-I don't bother). Brush them with olive oil, then either bake them in a hot oven (around 400) or broil until they're tender but not mushily soft. Turn the oven down to 350 degrees to prepare it for baking the assembled moussaka.
Meanwhile, sauté the lamb and onion in the olive oil until the lamb is no longer pink. Drain the excess oil, and put the lamb mixture back in the pan. Stir in the tomato sauce, allspice, salt, and pepper (most canned tomato sauce is pretty salty, so taste before you add salt). Leave on a low simmer for 10-15 minutes (or longer) while you move on to the next step.
Mix the eggs, half-and-half, parsley, feta, and one half of the bread crumbs.
Place a layer of eggplant in the bottom of a greased broad three-quart baking dish (I like a pretty oval gratin dish for this). Top it with a layer of lamb, then a layer of eggplant. (I'm usually out of ingredients by this point-if you aren't, make sure you end with an eggplant layer). Pour the custard evenly over the entire recipe, sprinkle with remaining crumbs, then drizzle with butter. Bake for about an hour, or until the mixture is set and golden brown.
About 8 servings.
From CCJP's At Peace with the Seasons.
Recipe submitted by Kelly Malone
This recipe is based on Jane and Michael Stern's moussaka recipe from their American Gourmet cookbook. I find it's not necessary to fry the eggplant; broiling or baking works equally well and cuts down on at least some of the fat in this dish. The last time I made it, I used locally-grown eggplant, lamb, and eggs. Serve it with basmati rice and something light and acidic--a vinegary tomato salad or cucumber and onion salad is ideal.
Ingredients:
3 medium eggplants
1/3 cup chopped onion
1 pound ground lamb
2 tablespoons olive oil, plus extra for brushing eggplant
1/2 teaspoon allspice
salt to taste
1/2 teaspoon freshly ground pepper
1 cup tomato sauce
3 eggs, lightly beaten
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 cup dry bread crumbs
1/2 cup crumbled feta cheese
A few tablespoons melted butter for drizzling
Directions:
Slice eggplants into rounds 1/2 inch thick. (Common wisdom suggests salting and draining to avoid bitterness-I don't bother). Brush them with olive oil, then either bake them in a hot oven (around 400) or broil until they're tender but not mushily soft. Turn the oven down to 350 degrees to prepare it for baking the assembled moussaka.
Meanwhile, sauté the lamb and onion in the olive oil until the lamb is no longer pink. Drain the excess oil, and put the lamb mixture back in the pan. Stir in the tomato sauce, allspice, salt, and pepper (most canned tomato sauce is pretty salty, so taste before you add salt). Leave on a low simmer for 10-15 minutes (or longer) while you move on to the next step.
Mix the eggs, half-and-half, parsley, feta, and one half of the bread crumbs.
Place a layer of eggplant in the bottom of a greased broad three-quart baking dish (I like a pretty oval gratin dish for this). Top it with a layer of lamb, then a layer of eggplant. (I'm usually out of ingredients by this point-if you aren't, make sure you end with an eggplant layer). Pour the custard evenly over the entire recipe, sprinkle with remaining crumbs, then drizzle with butter. Bake for about an hour, or until the mixture is set and golden brown.
About 8 servings.
Eggplant and Veggies
From CCJP's At Peace with the Seasons.
Recipe submitted by Beverly Edgin
Ingredients:
2-4 T. olive oil
2 c. onions, sliced in thin strips
3 cloves garlic, minced
2 c. green pepper, sliced in bite size pieces
1 c. summer squash and/or zucchini, cut into strips
1c. carrots sliced, in strips and then cut to bite size
1 large eggplant, cubed
1 c. tomatoes, cubed
salt, to taste
Directions:
In a large skillet sauté onions in a thin layer of oil until slightly brown.
Add garlic and sauté for 1 minute. Remove onions and garlic from pan.
Add 1 T. oil and sauté squash, zucchini, carrots, and green peppers for about 5 minutes turning often. Remove from pan
Add 1-2 T. oil and sauté eggplant for about 5 minutes turning often. Remove from pan.
Put in a thin layer of onion and garlic, then a layer eggplant. Salt lightly.
Add a layer of squash, green peppers, and carrots. Salt lightly.
Layer with the rest of the onion and garlic.
Top with tomatoes. Salt lightly
Cover and simmer on a low heat for 35-40 minutes.
Uncover and simmer for 10 more minutes to reduce liquid.
Serve. It is even better the next day.
From CCJP's At Peace with the Seasons.
Recipe submitted by Beverly Edgin
Ingredients:
2-4 T. olive oil
2 c. onions, sliced in thin strips
3 cloves garlic, minced
2 c. green pepper, sliced in bite size pieces
1 c. summer squash and/or zucchini, cut into strips
1c. carrots sliced, in strips and then cut to bite size
1 large eggplant, cubed
1 c. tomatoes, cubed
salt, to taste
Directions:
In a large skillet sauté onions in a thin layer of oil until slightly brown.
Add garlic and sauté for 1 minute. Remove onions and garlic from pan.
Add 1 T. oil and sauté squash, zucchini, carrots, and green peppers for about 5 minutes turning often. Remove from pan
Add 1-2 T. oil and sauté eggplant for about 5 minutes turning often. Remove from pan.
Put in a thin layer of onion and garlic, then a layer eggplant. Salt lightly.
Add a layer of squash, green peppers, and carrots. Salt lightly.
Layer with the rest of the onion and garlic.
Top with tomatoes. Salt lightly
Cover and simmer on a low heat for 35-40 minutes.
Uncover and simmer for 10 more minutes to reduce liquid.
Serve. It is even better the next day.
Polenta Stuffed Peppers
From CCJP's At Peace with the Seasons.
Recipe submitted by Leslie Lytle
Ingredients
8 bell peppers
1 ½ c. self-rising cornmeal
2 c. yogurt
2 eggs
½ t. salt
10-20 shakes cayenne pepper sauce
1-2 t. minced garlic
8 oz. firm tofu crumbled, reserving liquid
1/2 c. chopped onion
½ c. sweet peppers, chopped (red bell and/or banana are good)
1/2 c. chopped fresh cilantro
Directions:
Halve 8 peppers and remove seeds. Beat eggs with liquid from tofu and stir into yogurt. Combine egg-yogurt mixture with cornmeal. Stir in remaining ingredients. Spoon into pepper shells. Bake in greased baking pan or greased electric skillet, 450 degrees, 20-25 minutes. 6-8 main dish servings.
From CCJP's At Peace with the Seasons.
Recipe submitted by Leslie Lytle
Ingredients
8 bell peppers
1 ½ c. self-rising cornmeal
2 c. yogurt
2 eggs
½ t. salt
10-20 shakes cayenne pepper sauce
1-2 t. minced garlic
8 oz. firm tofu crumbled, reserving liquid
1/2 c. chopped onion
½ c. sweet peppers, chopped (red bell and/or banana are good)
1/2 c. chopped fresh cilantro
Directions:
Halve 8 peppers and remove seeds. Beat eggs with liquid from tofu and stir into yogurt. Combine egg-yogurt mixture with cornmeal. Stir in remaining ingredients. Spoon into pepper shells. Bake in greased baking pan or greased electric skillet, 450 degrees, 20-25 minutes. 6-8 main dish servings.
Zucchini Pie
From CCJP's At Peace with the Seasons.
Recipe submitted by Marianna Handler
Ingredients:
2 9-inch unbaked pie crusts, deep dish
4 cups zucchini, thinly sliced or cubed (1/2 inch size)
1/2 c. white sugar
2 T. tapioca (if you do not have tapioca, use flour)
1/4 c. lemon juice
1/2 t. salt
2 t. ground cinnamon
1/2 t. ground nutmeg
2 t. cornstarch
2 t. butter
1 T. milk
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.
It is a good idea to cover the edges of the crust with aluminum foil, so they don’t get too dark.
From CCJP's At Peace with the Seasons.
Recipe submitted by Marianna Handler
Ingredients:
2 9-inch unbaked pie crusts, deep dish
4 cups zucchini, thinly sliced or cubed (1/2 inch size)
1/2 c. white sugar
2 T. tapioca (if you do not have tapioca, use flour)
1/4 c. lemon juice
1/2 t. salt
2 t. ground cinnamon
1/2 t. ground nutmeg
2 t. cornstarch
2 t. butter
1 T. milk
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.
It is a good idea to cover the edges of the crust with aluminum foil, so they don’t get too dark.
Lazy Blackberry Pie
Published in Tastebuds Magazine; from the Kitchen of Padget Arnold
Ingredients:
3/4 stick of butter
2/3 cup milk
3/4 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3-4 cups blackberries (works great with other fruits too)
1 squirt lemon juice
Directions:
Preheat oven to 350 degrees.
Put butter in casserole dish and place dish in preheating oven until butter melts.
Mix dry ingredients together in a medium bowl,
Add milk to the dry mix and stir together.
Pour this batter onto the melted butter in the casserole dish - DO NOT STIR.
Place the blackberries on top of the batter - DO NOT STIR.
Sprinkle a little sugar on top of the fruit and squirt some lemon juice on top.
Bake at 350 degrees for 45 minutes to 1 hour.
Published in Tastebuds Magazine; from the Kitchen of Padget Arnold
Ingredients:
3/4 stick of butter
2/3 cup milk
3/4 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3-4 cups blackberries (works great with other fruits too)
1 squirt lemon juice
Directions:
Preheat oven to 350 degrees.
Put butter in casserole dish and place dish in preheating oven until butter melts.
Mix dry ingredients together in a medium bowl,
Add milk to the dry mix and stir together.
Pour this batter onto the melted butter in the casserole dish - DO NOT STIR.
Place the blackberries on top of the batter - DO NOT STIR.
Sprinkle a little sugar on top of the fruit and squirt some lemon juice on top.
Bake at 350 degrees for 45 minutes to 1 hour.
Green Tomato and Okra Fritters
From CCJP's At Peace with the Seasons.
Recipe submitted by Lynn Cimino-Hurt.
Ingredients:
2 green tomatoes, diced
1 pound okra, 1/2" slices
1/2 cup milk
1/4 cup corn meal
1/4 cup tapioca flour or corn starch
1 tsp salt (optional)
1 tsp chili pepper
1.5 cups oil (coconut or olive oil are best)
Directions:
Toss tomatoes and okra in a bowl and moisten with milk, stirring to coat.
Combine dry ingredients and stir into moistened tomato-okra mixture. If needed, correct the consistency with more cornmeal until you have a medium stiff batter.
Heat the oil in an iron skillet.
Drop in by the spoons of batter and fry over medium heat until crispy (about 3 minutes on each side).
Drain on a paper covered board, salt to taste and serve hot. Serves 4-6.
From CCJP's At Peace with the Seasons.
Recipe submitted by Lynn Cimino-Hurt.
Ingredients:
2 green tomatoes, diced
1 pound okra, 1/2" slices
1/2 cup milk
1/4 cup corn meal
1/4 cup tapioca flour or corn starch
1 tsp salt (optional)
1 tsp chili pepper
1.5 cups oil (coconut or olive oil are best)
Directions:
Toss tomatoes and okra in a bowl and moisten with milk, stirring to coat.
Combine dry ingredients and stir into moistened tomato-okra mixture. If needed, correct the consistency with more cornmeal until you have a medium stiff batter.
Heat the oil in an iron skillet.
Drop in by the spoons of batter and fry over medium heat until crispy (about 3 minutes on each side).
Drain on a paper covered board, salt to taste and serve hot. Serves 4-6.
Garden Potato Salad
From CCJP's At Peace with the Seasons.
Recipe submitted by Katherine Frazier and Charlie Zammit—Sewanee, Tennessee
Serves 6
Ingredients
1/2 c. extra virgin olive oil
3 T. white wine vinegar
1 1/2 T. Dijon mustard
1 small shallot, minced
1/2 t. pepper
8 oz. green beans, ends trimmed and cut into 1 1/2-inch pieces
2 T. salt
2 lbs. red potatoes, scrubbed and cut into 1 1/2-inch pieces
1/4 c. fresh parsley, chopped
2 T. chives, chopped
2 T. fresh basil, chopped.
Directions
The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving.
Whisk oil, vinegar, mustard, shallot, and pepper together in a large bowl. Reserve 1/4 c. of this dressing in a separate container.
Bring 6 cups of water to boil in large saucepan. Add green beans and salt. Cook, uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
Add potatoes to still simmering water. Bring back to boil and cook until paring knife can be inserted into potatoes with no resistance, 7-10 minutes. Using slotted spoon, transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Toss gently to combine and let sit at least 10 minutes.
Add parsley, chives, basil, and reserved dressing to bowl. Toss gently to combine.
From CCJP's At Peace with the Seasons.
Recipe submitted by Katherine Frazier and Charlie Zammit—Sewanee, Tennessee
Serves 6
Ingredients
1/2 c. extra virgin olive oil
3 T. white wine vinegar
1 1/2 T. Dijon mustard
1 small shallot, minced
1/2 t. pepper
8 oz. green beans, ends trimmed and cut into 1 1/2-inch pieces
2 T. salt
2 lbs. red potatoes, scrubbed and cut into 1 1/2-inch pieces
1/4 c. fresh parsley, chopped
2 T. chives, chopped
2 T. fresh basil, chopped.
Directions
The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving.
Whisk oil, vinegar, mustard, shallot, and pepper together in a large bowl. Reserve 1/4 c. of this dressing in a separate container.
Bring 6 cups of water to boil in large saucepan. Add green beans and salt. Cook, uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
Add potatoes to still simmering water. Bring back to boil and cook until paring knife can be inserted into potatoes with no resistance, 7-10 minutes. Using slotted spoon, transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Toss gently to combine and let sit at least 10 minutes.
Add parsley, chives, basil, and reserved dressing to bowl. Toss gently to combine.
Beet and Fennel Soup
From CCJP's At Peace with the Seasons.
recipe submitted by Leslie Lytle
Ingredients:
2 pounds beets
5 ½ c. beet stock
1 t. fennel
1 t. salt
1 t. black pepper
1 medium onion quartered and sliced
1 carrot peeled and sliced
¼ t. celery seed
2 cloves garlic minced
½ c. vinegar
4 T. cornstarch
2 c. yogurt
Directions:
Cook beets in water until fork tender. Retain liquid and strain through cheese cloth. Peel and slice beets (apprx. 3/8 in slices). Combine 5 c. beet stock and all the ingredients except cornstarch and yogurt. Simmer until onions are tender. Mix ½ c. beet stock and cornstarch and stir into soup, cooking until thickened. Stir in yogurt and serve.
From CCJP's At Peace with the Seasons.
recipe submitted by Leslie Lytle
Ingredients:
2 pounds beets
5 ½ c. beet stock
1 t. fennel
1 t. salt
1 t. black pepper
1 medium onion quartered and sliced
1 carrot peeled and sliced
¼ t. celery seed
2 cloves garlic minced
½ c. vinegar
4 T. cornstarch
2 c. yogurt
Directions:
Cook beets in water until fork tender. Retain liquid and strain through cheese cloth. Peel and slice beets (apprx. 3/8 in slices). Combine 5 c. beet stock and all the ingredients except cornstarch and yogurt. Simmer until onions are tender. Mix ½ c. beet stock and cornstarch and stir into soup, cooking until thickened. Stir in yogurt and serve.
Yummy Potato Leek Soup
From CCJP's At Peace with the Seasons.
Mae Wallace’s changes to Good Housekeeping recipe
Ingredients:
4 large leeks
3-4 LBS potatoes, diced
2 tsp kosher salt
2 tsp oregano (if dry use half as much)
2 tsp thyme (if dry use half as much)
2 bay leaves
1 tsp ground black pepper
½ tsp cayenne pepper
2 TBS extra-virgin olive oil
1 TBS soy or tamari sauce
1 ½ cups chicken or vegetable broth
1/2 cup grated Parmesan, Romano or other very sharp cheese
1 cup diced veggies - bell, poblano or other pepper, celery and/ or carrots
½ cup half-and-half
3 tbs very thinly sliced green onion or chives
¼ cup of crispy bacon (optional)
Directions:
1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Wash several times - until all sand is removed. Drain.
2. In 6-8 quart stockpot, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 4 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
3. Heat oil in large skillet over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Add leek mixture to saucepan with potato mixture . Add broth. Stir and simmer.
4. Saute the peppers, and/or celery, and/or carrots, in the same skillet and put aside to drain.
5. Puree about one third of the soup in a blender or food processor. Transfer this puree back to same saucepan; stir in half-and-half, sautéed veggies, and Parmesan. Heat soup over low heat just until heated through, stirring occasionally (do not boil).
6. Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion and bacon (optional) to serve.
From CCJP's At Peace with the Seasons.
Mae Wallace’s changes to Good Housekeeping recipe
Ingredients:
4 large leeks
3-4 LBS potatoes, diced
2 tsp kosher salt
2 tsp oregano (if dry use half as much)
2 tsp thyme (if dry use half as much)
2 bay leaves
1 tsp ground black pepper
½ tsp cayenne pepper
2 TBS extra-virgin olive oil
1 TBS soy or tamari sauce
1 ½ cups chicken or vegetable broth
1/2 cup grated Parmesan, Romano or other very sharp cheese
1 cup diced veggies - bell, poblano or other pepper, celery and/ or carrots
½ cup half-and-half
3 tbs very thinly sliced green onion or chives
¼ cup of crispy bacon (optional)
Directions:
1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Wash several times - until all sand is removed. Drain.
2. In 6-8 quart stockpot, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 4 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
3. Heat oil in large skillet over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Add leek mixture to saucepan with potato mixture . Add broth. Stir and simmer.
4. Saute the peppers, and/or celery, and/or carrots, in the same skillet and put aside to drain.
5. Puree about one third of the soup in a blender or food processor. Transfer this puree back to same saucepan; stir in half-and-half, sautéed veggies, and Parmesan. Heat soup over low heat just until heated through, stirring occasionally (do not boil).
6. Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion and bacon (optional) to serve.
Strawberry Sorbet
from Amy Rae of Solace Farm
1.5 lbs strawberries,
1/4-1/2 c sugar (depending on taste preference),
lemon juice to taste
Optional: I also tried adding 1/2 can coconut milk and some frozen limeade concentrate - awesome!
Place ingredients in blender and puree. Freeze puree in an ice cream maker or place the blender jar in the freezer and blender it a couple times every hour or two until it is slushy, then let it freeze.
from Amy Rae of Solace Farm
1.5 lbs strawberries,
1/4-1/2 c sugar (depending on taste preference),
lemon juice to taste
Optional: I also tried adding 1/2 can coconut milk and some frozen limeade concentrate - awesome!
Place ingredients in blender and puree. Freeze puree in an ice cream maker or place the blender jar in the freezer and blender it a couple times every hour or two until it is slushy, then let it freeze.
Farm Fresh Homemade Whole Egg Mayonnaise
Prep time and cook time -10 minutes
Yield: 1-cup mayonnaise
Ingredients:
1 large farm fresh egg at room temperature
1 tablespoon Dijon mustard
1-tablespoon red or white wine vinegar
1/4-teaspoon kosher salt, or more to taste
1 cup vegetable oil (your favorite variety)
1 teaspoon lemon juice, (optional)
Dash of Tabasco ( optional)
Directions:
Prepare Mayonnaise: Add egg, mustard, vinegar and salt to the bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to add the oil in tiny drops until about 1/4 of the oil has been added. It's at this point that you should notice the mixture is beginning to thicken and emulsify.
Once this happens, you can be a little less strict with how slowly the oil is added. Continue to add the remaining oil in a very thin stream.
Once all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.
Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Prep time and cook time -10 minutes
Yield: 1-cup mayonnaise
Ingredients:
1 large farm fresh egg at room temperature
1 tablespoon Dijon mustard
1-tablespoon red or white wine vinegar
1/4-teaspoon kosher salt, or more to taste
1 cup vegetable oil (your favorite variety)
1 teaspoon lemon juice, (optional)
Dash of Tabasco ( optional)
Directions:
Prepare Mayonnaise: Add egg, mustard, vinegar and salt to the bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to add the oil in tiny drops until about 1/4 of the oil has been added. It's at this point that you should notice the mixture is beginning to thicken and emulsify.
Once this happens, you can be a little less strict with how slowly the oil is added. Continue to add the remaining oil in a very thin stream.
Once all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.
Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Sweet and Savory Rabbit and Apple Pot Pie--a work in progress by Jess
This is a recipe that I am still playing with but thought that I would share. I love meat pies in the winter and rabbit is an especially great meat for putting in a pie because it is so lean. It pairs well with a rich crust and sauce (and lard). I also enjoy using apples with meats for a subtle sweetness.
This recipe can make one very large (feeds 12 people) pie or two smaller (feeds 6 people) pies.
Ingredients:
1 rabbit from Three Oaks Rabbitry
4 large apples
2 onions
two stalks celery
thyme - 1 Tsp
fresh parsley - 1 Tlbsp or more chopped
salt and black pepper to taste
white wine - 1/2 cup
all purpose flour - 1 Tlbsp
milk - around 1/2 cup
lard or another fat for high heat cooking
Hot water crust (adapted from The River Cottage Meat Book)
1/2 cup lard
1/2 cup butter
200 mL water
4 cups all purpose flour
1 1/2 tsp salt
2 eggs to add to the dough
1 egg for painting on the top of the crust
This dish requires making the dough at least 1 hr. ahead of time so that it may chill in the refrigerator. The rabbit will also need to be pre-cooked. If you are cooking it solely for this dish follow the recommendations below.
Begin by braising the rabbit. The slower this is done the better. If you are in a hurry this can be done in about an hour but you may need to turn the heat up to medium. Otherwise, slow it down for a more moist rabbit. This can also be done in a slow cooker.
Begin by cutting the rabbit into pieces that will fit conveniently into a dutch oven (or a slow cooker). Heat some lard (one Tlbsp. in either the dutch oven (or in a separate cast iron or heavy pan if you will be transferring to a slow cooker). Salt and pepper the rabbit and then seer it in the hot fat until it is lightly browned on the outside turning the pieces as needed (about 5 minutes). Add about 1 cup of white wine to the dutch oven, turn the heat to low, place the lid on top and let the rabbit cook until it is done and, if you have the time, falling off of the bones (if you are using a slow cooker move the seered rabbit and the white wine to the slow cooker and let it cook there until done).
While the rabbit is cooking prepare the hot water crust. Begin by heating the lard, butter, and water in a saucepan over medium heat. You want to melt the fats but not let the water boil. Mix the flour and salt together in a large bowl. Beat the eggs. Make a crater in the middle of the flour and add the two beaten eggs to the middle then use a knife to stir the eggs into the flour (this will be a bit inconsistent - that's ok). Then add the water and fat and stir until it forms a soft dough. Knead only enough for the dough to stick together. Break the dough into two balls and wrap them in plastic wrap and place in the refrigerator to cool for at least an hour. If needed add extra flour while needing to keep the dough from being too sticky.
When the rabbit is cooked, remove it from the heat, let it cool, and carefully pull the meat off of the bones. Reserve the liquid in the cooking pan. Break or cut the meat into bite sized pieces.
Heat some lard in a skillet and add onions, celery, 2 apples, thyme, rabbit meat and salt and pepper to taste. Once the vegetables are a bit soft, add about a Tablespoon of flour and stir it in. The vegetables and meat in the pan should become thick. If not, add a bit more flour and mix it in. Once it is well mixed add about 1/2 cup of the cooking juices from the rabbit (or white wine). Then add about 1/2 cup milk. Adjust with liquid (milk or wine or pan juices) until this is a consistency that you would like to find inside a pie - not too soupy but nice and moist.
Roll out the dough for the bottom of the pie until it is about 1/8 inch thick (depending on pie size you may have some leftover dough which will last for a while in the refrigerator). Pour the meat and vegetables into the pie crust. Add fresh parsley on top and then slice the remaining two apples and scatter them over the rest of the filling. Place the top pie crust over the pie, pinch it onto the bottom crust, and paint the crust with beaten egg.
Bake the pie at 420 degrees F for 15 minutes, then turn the oven down to 350 degrees F for 25 more minutes. The pie will be done once the crust looks nicely browned.
This is a recipe that I am still playing with but thought that I would share. I love meat pies in the winter and rabbit is an especially great meat for putting in a pie because it is so lean. It pairs well with a rich crust and sauce (and lard). I also enjoy using apples with meats for a subtle sweetness.
This recipe can make one very large (feeds 12 people) pie or two smaller (feeds 6 people) pies.
Ingredients:
1 rabbit from Three Oaks Rabbitry
4 large apples
2 onions
two stalks celery
thyme - 1 Tsp
fresh parsley - 1 Tlbsp or more chopped
salt and black pepper to taste
white wine - 1/2 cup
all purpose flour - 1 Tlbsp
milk - around 1/2 cup
lard or another fat for high heat cooking
Hot water crust (adapted from The River Cottage Meat Book)
1/2 cup lard
1/2 cup butter
200 mL water
4 cups all purpose flour
1 1/2 tsp salt
2 eggs to add to the dough
1 egg for painting on the top of the crust
This dish requires making the dough at least 1 hr. ahead of time so that it may chill in the refrigerator. The rabbit will also need to be pre-cooked. If you are cooking it solely for this dish follow the recommendations below.
Begin by braising the rabbit. The slower this is done the better. If you are in a hurry this can be done in about an hour but you may need to turn the heat up to medium. Otherwise, slow it down for a more moist rabbit. This can also be done in a slow cooker.
Begin by cutting the rabbit into pieces that will fit conveniently into a dutch oven (or a slow cooker). Heat some lard (one Tlbsp. in either the dutch oven (or in a separate cast iron or heavy pan if you will be transferring to a slow cooker). Salt and pepper the rabbit and then seer it in the hot fat until it is lightly browned on the outside turning the pieces as needed (about 5 minutes). Add about 1 cup of white wine to the dutch oven, turn the heat to low, place the lid on top and let the rabbit cook until it is done and, if you have the time, falling off of the bones (if you are using a slow cooker move the seered rabbit and the white wine to the slow cooker and let it cook there until done).
While the rabbit is cooking prepare the hot water crust. Begin by heating the lard, butter, and water in a saucepan over medium heat. You want to melt the fats but not let the water boil. Mix the flour and salt together in a large bowl. Beat the eggs. Make a crater in the middle of the flour and add the two beaten eggs to the middle then use a knife to stir the eggs into the flour (this will be a bit inconsistent - that's ok). Then add the water and fat and stir until it forms a soft dough. Knead only enough for the dough to stick together. Break the dough into two balls and wrap them in plastic wrap and place in the refrigerator to cool for at least an hour. If needed add extra flour while needing to keep the dough from being too sticky.
When the rabbit is cooked, remove it from the heat, let it cool, and carefully pull the meat off of the bones. Reserve the liquid in the cooking pan. Break or cut the meat into bite sized pieces.
Heat some lard in a skillet and add onions, celery, 2 apples, thyme, rabbit meat and salt and pepper to taste. Once the vegetables are a bit soft, add about a Tablespoon of flour and stir it in. The vegetables and meat in the pan should become thick. If not, add a bit more flour and mix it in. Once it is well mixed add about 1/2 cup of the cooking juices from the rabbit (or white wine). Then add about 1/2 cup milk. Adjust with liquid (milk or wine or pan juices) until this is a consistency that you would like to find inside a pie - not too soupy but nice and moist.
Roll out the dough for the bottom of the pie until it is about 1/8 inch thick (depending on pie size you may have some leftover dough which will last for a while in the refrigerator). Pour the meat and vegetables into the pie crust. Add fresh parsley on top and then slice the remaining two apples and scatter them over the rest of the filling. Place the top pie crust over the pie, pinch it onto the bottom crust, and paint the crust with beaten egg.
Bake the pie at 420 degrees F for 15 minutes, then turn the oven down to 350 degrees F for 25 more minutes. The pie will be done once the crust looks nicely browned.
Ground Lamb Meatballs with Tzatziki Sauce
For the Meatballs:
- 1 LB Ground Lamb
- 1/4 cup very finely chopped white onion
- 1/2-1 Tbsp finely chopped fresh mint (or substitute 1-2 tsp dried mint)
- 1 garlic clove finely chopped
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
For the Tzatziki:
- 7 oz 2% Greek yogurt (Fage brand is great)
- 2 tsp finely chopped fresh mint (or 1 tsp dried mint)
- 1/2 tsp ground cumin
- juice of 1/2 lemon
Instructions:
Heat oven to 375F and arrange a rack in the middle.
Combine all meatball ingredients in a bowl and mix thoroughly with your hands.
Form into approx. 30 meatballs (2 tsp each) and place in baking pan (fat will render out, don't use a baking sheet).
Bake until meatballs are no longer pink in the middle, about 15 mins.
Transfer meatballs to serving platter immediately.
While meatballs are baking, combine all tzatziki ingredients and season with salt and freshly ground black pepper. Mix well, and serve with the meatballs.
Grilled or Broiled Lamb Chops
These are so easy to prepare and are the "filet mignon" of lamb.
Ingredients:
-4 Chops should be brought to room temperature, seasoned with salt and freshly ground black pepper, and rubbed with a mixture of:
- 2 Tbsp Olive Oil
- 1 clove garlic, chopped
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh rosemary
- 1 tsp lemon juice
Instructions:
Let sit for 20 minutes while grill is heating on medium-high. OR Position rack in upper part of your oven and turn the broiler on.
Grill on medium-high high heat for 2-1/2 minutes, flip the chops, cook for another 3 minutes for medium rare, a moment longer for medium.
Chops can also be broiled in the oven for about 5 minutes per side for medium. Place chops on broiling pan or on a greased rack placed on a baking sheet.
Leg of Lamb
This is a really tender cut and doesn't need to be marinated. It is a "roast" that can stand up against prime rib, or any turkey or ham. It shouldn't be cooked past medium or it can dry out. The perfect leg of lamb is still very tender and has a hint of pink throughout.
Ingredients:
- 5-7# bone-in leg of lamb
- 6 cloves garlic, sliced
- 3 Tbsp olive oil
- 3 Sprigs fresh rosemary, chopped
- Salt & freshly ground black pepper
Instructions:
Preheat oven to 325F.
Take the leg of lamb out of the refrigerator an hour before cooking so that it can come up to room temperature, to promote even cooking.
Slice the garlic cloves lengthwise, then make slits in the leg of lamb with a knife and push the garlic slices into them.
Rub the outside of the leg with olive oil, then sprinkle liberally with salt and freshly ground pepper, and the rosemary.
Place the leg of lamb on a rack in a roasting pan and tent loosely with foil, to keep the garlic and rosemary from burning. Roast at 325F for 1 hour, then pull the foil and check the temperature.
Use the chart below to estimate times, but use the thermometer to gauge when it's finished. Temperature will rise 5 degrees upon resting.
Roasting Temperature: 325°F
Let the lamb rest for 15 minutes, then carve and serve!
For the Meatballs:
- 1 LB Ground Lamb
- 1/4 cup very finely chopped white onion
- 1/2-1 Tbsp finely chopped fresh mint (or substitute 1-2 tsp dried mint)
- 1 garlic clove finely chopped
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
For the Tzatziki:
- 7 oz 2% Greek yogurt (Fage brand is great)
- 2 tsp finely chopped fresh mint (or 1 tsp dried mint)
- 1/2 tsp ground cumin
- juice of 1/2 lemon
Instructions:
Heat oven to 375F and arrange a rack in the middle.
Combine all meatball ingredients in a bowl and mix thoroughly with your hands.
Form into approx. 30 meatballs (2 tsp each) and place in baking pan (fat will render out, don't use a baking sheet).
Bake until meatballs are no longer pink in the middle, about 15 mins.
Transfer meatballs to serving platter immediately.
While meatballs are baking, combine all tzatziki ingredients and season with salt and freshly ground black pepper. Mix well, and serve with the meatballs.
Grilled or Broiled Lamb Chops
These are so easy to prepare and are the "filet mignon" of lamb.
Ingredients:
-4 Chops should be brought to room temperature, seasoned with salt and freshly ground black pepper, and rubbed with a mixture of:
- 2 Tbsp Olive Oil
- 1 clove garlic, chopped
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh rosemary
- 1 tsp lemon juice
Instructions:
Let sit for 20 minutes while grill is heating on medium-high. OR Position rack in upper part of your oven and turn the broiler on.
Grill on medium-high high heat for 2-1/2 minutes, flip the chops, cook for another 3 minutes for medium rare, a moment longer for medium.
Chops can also be broiled in the oven for about 5 minutes per side for medium. Place chops on broiling pan or on a greased rack placed on a baking sheet.
Leg of Lamb
This is a really tender cut and doesn't need to be marinated. It is a "roast" that can stand up against prime rib, or any turkey or ham. It shouldn't be cooked past medium or it can dry out. The perfect leg of lamb is still very tender and has a hint of pink throughout.
Ingredients:
- 5-7# bone-in leg of lamb
- 6 cloves garlic, sliced
- 3 Tbsp olive oil
- 3 Sprigs fresh rosemary, chopped
- Salt & freshly ground black pepper
Instructions:
Preheat oven to 325F.
Take the leg of lamb out of the refrigerator an hour before cooking so that it can come up to room temperature, to promote even cooking.
Slice the garlic cloves lengthwise, then make slits in the leg of lamb with a knife and push the garlic slices into them.
Rub the outside of the leg with olive oil, then sprinkle liberally with salt and freshly ground pepper, and the rosemary.
Place the leg of lamb on a rack in a roasting pan and tent loosely with foil, to keep the garlic and rosemary from burning. Roast at 325F for 1 hour, then pull the foil and check the temperature.
Use the chart below to estimate times, but use the thermometer to gauge when it's finished. Temperature will rise 5 degrees upon resting.
Roasting Temperature: 325°F
- Rare: 125°F (about 15 minutes per pound)
- Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
- Medium: 135°F to 140°F (about 25 minutes per pound)
- Well-Done: 155°F to 165°F (about 30 minutes per pound)
Let the lamb rest for 15 minutes, then carve and serve!
Collard Wraps with Carrot Hummus
(Inspired by a Hummus recipe via Aida Mollenkamp)
Serves: 2
Carrot hummus: (makes about 1.5 cups)
½ teaspoon coconut oil
3 small carrots
2 medium (unpeeled) garlic cloves
2 teaspoons harissa seasoning (ground)*
1 cup chickpeas (cooked and drained)
juice of 1 small lemon (about 2 tablespoons)
juice of ½ an orange (about 2 tablespoons)
2-4 tablespoons olive oil
more harissa, to taste
salt, to taste
Collard wraps:
4 collard leaves
carrot hummus
1 cup cooked millet or brown rice
½ cup chickpeas
2 carrots, shaved into ribbons
sliced red cabbage (or red cabbage slaw)
sprinkle of hemp or flax seeds
For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally, until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic.
Chop carrots into 1-inch pieces (it's ok if they're a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your high speed blender or food processor. Puree, drizzling in the olive oil as you blend.
Taste and adjust seasonings to your liking. Chill until ready to use.
For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off).
Blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling.
Assemble with the above ingredients. Eat like a taco.
(Inspired by a Hummus recipe via Aida Mollenkamp)
Serves: 2
Carrot hummus: (makes about 1.5 cups)
½ teaspoon coconut oil
3 small carrots
2 medium (unpeeled) garlic cloves
2 teaspoons harissa seasoning (ground)*
1 cup chickpeas (cooked and drained)
juice of 1 small lemon (about 2 tablespoons)
juice of ½ an orange (about 2 tablespoons)
2-4 tablespoons olive oil
more harissa, to taste
salt, to taste
Collard wraps:
4 collard leaves
carrot hummus
1 cup cooked millet or brown rice
½ cup chickpeas
2 carrots, shaved into ribbons
sliced red cabbage (or red cabbage slaw)
sprinkle of hemp or flax seeds
For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally, until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic.
Chop carrots into 1-inch pieces (it's ok if they're a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your high speed blender or food processor. Puree, drizzling in the olive oil as you blend.
Taste and adjust seasonings to your liking. Chill until ready to use.
For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off).
Blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling.
Assemble with the above ingredients. Eat like a taco.
Massaged Kale Salad
by Mary Beth Laxson, owner of Juicy's Wellness Cafe in McMinnville, Tenn.
Massaging is a great way to tenderize kale. The technique also infuses the flavor of the dressing into the kale.
1 bunch kale
1/4 Cup of Maple Syrup (room temperature)
Juice of 1/2 a Lemon
1/4 Cup chopped Walnuts
3-4 Tablespoons of Unsweetened Flaked Coconut
1/4 Dried Cranberries
Fresh Strawberries or Oranges
Wash and dry kale leaves. Trim out stems and discard. If small, keep leaves whole. If kale leaves are large you might choose to slice them into large ribbons.
Mix maple syrup and lemon juice in a small bowl.
Put the kale into a large bowl and drizzle the dressing over it. Using your hands, squeeze and massage the kale (like kneading bread) for approximately 3 minutes until it has wilted considerably. It will get quite Juicy.
Gently fold in walnuts and cranberries. Sprinkle and fold in coconut. Add a pinch of salt, if desired.
Cut fresh fruit into bite-size slices or chunks and use them to decorate your salad!
This kale salad can be altered seasonally or due to available ingredients. Substitute the walnuts for toasted pine nuts, roasted hazelnuts, or pecans. Likewise, substitute other dried fruits or take them out all together and go in a different direction by adding diced avocado. You can also alter the fresh fruit.
by Mary Beth Laxson, owner of Juicy's Wellness Cafe in McMinnville, Tenn.
Massaging is a great way to tenderize kale. The technique also infuses the flavor of the dressing into the kale.
1 bunch kale
1/4 Cup of Maple Syrup (room temperature)
Juice of 1/2 a Lemon
1/4 Cup chopped Walnuts
3-4 Tablespoons of Unsweetened Flaked Coconut
1/4 Dried Cranberries
Fresh Strawberries or Oranges
Wash and dry kale leaves. Trim out stems and discard. If small, keep leaves whole. If kale leaves are large you might choose to slice them into large ribbons.
Mix maple syrup and lemon juice in a small bowl.
Put the kale into a large bowl and drizzle the dressing over it. Using your hands, squeeze and massage the kale (like kneading bread) for approximately 3 minutes until it has wilted considerably. It will get quite Juicy.
Gently fold in walnuts and cranberries. Sprinkle and fold in coconut. Add a pinch of salt, if desired.
Cut fresh fruit into bite-size slices or chunks and use them to decorate your salad!
This kale salad can be altered seasonally or due to available ingredients. Substitute the walnuts for toasted pine nuts, roasted hazelnuts, or pecans. Likewise, substitute other dried fruits or take them out all together and go in a different direction by adding diced avocado. You can also alter the fresh fruit.
Pumpkin French Toast Bake
5–7 cups 1-inch bread cubes, slightly stale
7 large eggs
2 cups milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/3 cup maple syrup
3-4 tablespoons brown sugar, nuts for topping
Cut bread into 1-inch cubes. Use enough to fill a lightly greased 9x13 baking dish.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree, maple syrup, and pie spice until well combined. Pour over bread and push down with a spoon it is completely soaked and mostly covered. Cover with saran wrap and refrigerate overnight.
In the morning, preheat oven to 350 degrees, uncover, and top with brown sugar and nuts. Bake for 35-45 minutes or golden brown and no longer wet.
Serve warm with syrup.
5–7 cups 1-inch bread cubes, slightly stale
7 large eggs
2 cups milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/3 cup maple syrup
3-4 tablespoons brown sugar, nuts for topping
Cut bread into 1-inch cubes. Use enough to fill a lightly greased 9x13 baking dish.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree, maple syrup, and pie spice until well combined. Pour over bread and push down with a spoon it is completely soaked and mostly covered. Cover with saran wrap and refrigerate overnight.
In the morning, preheat oven to 350 degrees, uncover, and top with brown sugar and nuts. Bake for 35-45 minutes or golden brown and no longer wet.
Serve warm with syrup.
Sewanee Local Fried Chicken
6 large local eggs- Browns Hollers Farms
Kosher salt
3 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tablespoons garlic powder
1 teaspoon paprika
1 teaspoon crushed red pepper
Freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces- Natures Wealth Farms
Vegetable oil, for frying
In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.
Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.
In a large Lodge cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.
6 large local eggs- Browns Hollers Farms
Kosher salt
3 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tablespoons garlic powder
1 teaspoon paprika
1 teaspoon crushed red pepper
Freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces- Natures Wealth Farms
Vegetable oil, for frying
In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.
Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.
In a large Lodge cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.
Roasted Squash/Pumpkin with Goat Cheese
1¼ lb pumpkin or butternut squash, peeled, seeded and cut into slightly larger dice
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons fennel seeds
2 small goat cheeses, 3½ oz each
salt and black pepper
chopped rosemary, to garnish
Put the pumpkin, or squash, and onion into a roasting pan, drizzle with the oil, and sprinkle with the fennel seeds and salt and pepper. Roast the vegetables in a preheated oven, 400°F, for 20–25 minutes, turning once, until well browned and tender.
Cut the goat cheeses in half and nestle each half among the roasted vegetables. Sprinkle the cheeses with a little salt and pepper and drizzle with some of the pan juices.
Return the dish to the oven for about 5 minutes, until the cheese is just beginning to melt. Sprinkle with rosemary and serve immediately.
1¼ lb pumpkin or butternut squash, peeled, seeded and cut into slightly larger dice
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons fennel seeds
2 small goat cheeses, 3½ oz each
salt and black pepper
chopped rosemary, to garnish
Put the pumpkin, or squash, and onion into a roasting pan, drizzle with the oil, and sprinkle with the fennel seeds and salt and pepper. Roast the vegetables in a preheated oven, 400°F, for 20–25 minutes, turning once, until well browned and tender.
Cut the goat cheeses in half and nestle each half among the roasted vegetables. Sprinkle the cheeses with a little salt and pepper and drizzle with some of the pan juices.
Return the dish to the oven for about 5 minutes, until the cheese is just beginning to melt. Sprinkle with rosemary and serve immediately.
Braised Rabbit with Apples and Onions
Prep time: 20 minutes
Cook time: 2 hours (if you need it sooner you can probably up the temperature. I prefer to cook longer at a lower temperature.)
1 whole rabbit, from Three Oaks Rabbitry, cut into serving sized pieces
Olive oil (2 Tbsp)
3 medium apples, quartered
1 large onion, roughly chopped
Braising liquid— apple cider, juice, or white wine, about ½ cup
Coarse kosher salt
Pepper
Thyme (I like to use a fresh bundle but a Tbsp of dried thyme will also work)
Prep time: 20 minutes
Cook time: 2 hours (if you need it sooner you can probably up the temperature. I prefer to cook longer at a lower temperature.)
1 whole rabbit, from Three Oaks Rabbitry, cut into serving sized pieces
Olive oil (2 Tbsp)
3 medium apples, quartered
1 large onion, roughly chopped
Braising liquid— apple cider, juice, or white wine, about ½ cup
Coarse kosher salt
Pepper
Thyme (I like to use a fresh bundle but a Tbsp of dried thyme will also work)
- Rinse the rabbit and pat it dry. Sprinkle the rabbit pieces generously with salt and pepper. Heat the olive oil in a heavy (cast iron with a lid is best) pot over medium/high heat. Brown the rabbit pieces in the oil on both sides (5 minutes on each side).
- Leave the rabbit in the heavy pot (or return it if you browned it in batches) and add the apples, onions, braising liquid, and the thyme. Cover the pot and turn the heat to low. The rabbit will simmer in the juices for the next two hours. I usually leave the house at this point and return later to a cooked meal.
- After a couple of hours the rabbit meat should be very tender and possibly falling off of the bone. If you are concerned that it is not done, check the internal temperature. USDA recommends 160 F for a cooked rabbit.
- I usually serve the rabbit as a stew over noodles, but you can also remove the rabbit pieces at this point and reduce the liquid remaining in the pot so that it is more of a sauce. Simply boil the liquid while stirring until it thickens.
Tomato Arugula Pesto
A perfect way to use up the last of your basil and seasonal arugula. Goes well with pasta or as a topping for chicken, fish, steak, or bruschetta.
1/4 cup pine nuts
1 cup arugula
1 cup fresh basil leaves
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes
1 tablespoon lemon juice
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes. Remove and set aside to cool.
In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice, and garlic. Pulse until just combined. Add the olive oil while the processor is running until the pesto has a good texture. Season with salt and pepper.
A perfect way to use up the last of your basil and seasonal arugula. Goes well with pasta or as a topping for chicken, fish, steak, or bruschetta.
1/4 cup pine nuts
1 cup arugula
1 cup fresh basil leaves
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes
1 tablespoon lemon juice
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes. Remove and set aside to cool.
In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice, and garlic. Pulse until just combined. Add the olive oil while the processor is running until the pesto has a good texture. Season with salt and pepper.
Fiery Fungi Bisque
2 ounces of Fiery Fungi dried shitakes
3 cups warm water
1/4 cup unsalted butter
1/4 cup chopped shallot
8 ounces fresh mushrooms, coarsely chopped
salt
freshly grated nutmeg
3 tablespoons all-purpose flour
3 cups chicken stock ( preferably homemade using local chicken)
1/2 cup whipping cream ( or more)
fresh ground white pepper
1 tablespoon snipped fresh chives
Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee filter and reserve.
Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt, and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes.
Whisk in stock and 2-1/2 cups mushrooms soaking liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.
2 ounces of Fiery Fungi dried shitakes
3 cups warm water
1/4 cup unsalted butter
1/4 cup chopped shallot
8 ounces fresh mushrooms, coarsely chopped
salt
freshly grated nutmeg
3 tablespoons all-purpose flour
3 cups chicken stock ( preferably homemade using local chicken)
1/2 cup whipping cream ( or more)
fresh ground white pepper
1 tablespoon snipped fresh chives
Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee filter and reserve.
Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt, and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes.
Whisk in stock and 2-1/2 cups mushrooms soaking liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.
Roasted Smashed Potatoes
This technique produces potatoes that are crispy on the outside and soft on the inside—the perfect combination!
Boil new, small potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through.
When the potatoes are finished cooking, remove them from the water and let them drain on two dishtowels. Using another dishtowel as a cover, gently press down on the potatoes one by one with the palm of your hand to flatten it to a thickness of about 1/2 inch. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve hot with sour cream and chives.
This technique produces potatoes that are crispy on the outside and soft on the inside—the perfect combination!
Boil new, small potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through.
When the potatoes are finished cooking, remove them from the water and let them drain on two dishtowels. Using another dishtowel as a cover, gently press down on the potatoes one by one with the palm of your hand to flatten it to a thickness of about 1/2 inch. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve hot with sour cream and chives.
Jess’ favorite way to prepare green chilies
Chiles Rellenos (adapted from The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach, p.61)
4. Dip the chilies in the mixture and fry in 2 to 3 (less also can work) inches of oil until they are golden brown.
Serve on rice with fresh salsa.
Depending on the chilies this can be anywhere from mild to quite spicy and it is sometimes a bit of a gamble so be prepared!
Chiles Rellenos (adapted from The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach, p.61)
- 4 large green chilies—roasted (I prefer Poblanos and I like to roast them on the grill until the skin starts to bubble - but the broiler on the oven also works. Once the skin bubbles I let them cool in a closed paper bag. Then, being careful not to touch my eyes, I peel the skins off)
- ¼ pound cheese—cheddar or Monterey Jack or fresh Mexican Cheese cut into sticks
- 3 eggs, separated
- 1 Tbsp. Water
- 3 Tbsp. flour
- ½ tsp. salt
- flour in a dish for dredging
- vegetable oil in a skillet for frying
- Make a slit in each pepper and stuff the peppers with cheese. Then dredge the cheese filled pepper in the flour.
- Beat the egg whites until they form stiff peaks (this is not stiff peaks - merely an illustration of the process)
4. Dip the chilies in the mixture and fry in 2 to 3 (less also can work) inches of oil until they are golden brown.
Serve on rice with fresh salsa.
Depending on the chilies this can be anywhere from mild to quite spicy and it is sometimes a bit of a gamble so be prepared!
Squash and Tomato Gratin
1/3 cup grated Parmesan or Asiago
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 large tomato, sliced
2 large summer squash, thinly sliced
1 cup coarse fresh breadcrumbs
Toss breadcrumbs with cheese and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat.
Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.
Top with squash and cheese/breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.
Servings: 4
1/3 cup grated Parmesan or Asiago
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 large tomato, sliced
2 large summer squash, thinly sliced
1 cup coarse fresh breadcrumbs
Toss breadcrumbs with cheese and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat.
Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.
Top with squash and cheese/breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.
Servings: 4
