Recipe Archive – Winter 2012
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Cider Braised Sweet Potatoes with Apples
This recipe is packed with vitamin A, most of the B vitamins, fiber, antioxidants, anti-inflammatory compounds, some protein and trace minerals. It is a powerhouse of a side dish, especially for the cold weather months as it provides immune supporting nutritients. The ingredients are fresh, and if you use fresh rosemary it adds an additional brightness.
Ingredients
3 Tablespoon butter
1 Tablespoon canola oil
1 onion sliced
3 large sweet potatoes, well scrubbed. Halved or quartered, then cut into 1 inch slices
1-2 sprigs of fresh rosemary or 1 tablespoon of dried rosemary (or to taste)
1 cup apple cider
salt and pepper to taste
2 large (or 3 small) apples, cored and cut into 6 or 8 wedges
Directions
Melt the butter and oil in a Dutch Oven or deep skillet over medium heat. Add the onions and sweet potatoes and sauté until the onion is limp, several minutes. Add the rosemary and cider. Season with salt and pepper (to taste).
Bring to a simmer and cook for 15 minutes.
Stir in the apples and cook until the potatoes are tender, at least 15 minutes.
Serve hot.
~Adapted from Recipes From the Root Cellar, A Chesman, Storey Publishing 2010.
Mustardy Beet Salad
(a great vegetarian/vegan recipe)
Beets are a root vegetable and at one time were stored in the “root cellar.” When working with fresh beets, trim the leaves off, leaving at least two inches of the stem at the top, and do not cut the root off or the redness of the beet will bleed out…what a mess. Beets provide us with antioxidants, are anti-inflammatory and have two of the carotenoid family of lutein and zeaxanthins, enhancing eye health. Beets also are an excellent source of folate, a B vitamin, manganese, fiber and a complement of other trace minerals. The included recipe has always been a favorite of my sons; after they went to college, I would have it in the refrigerator and they would eat it as part of a snack plate — at times it never made it to the actual dinner table.
Ingredients
4 medium beets, cooked, peeled and cut julienne style match sticks. Try roasting the beets in the oven; drizzle with oil, wrap in foil and bake 45-60 minutes in a 350°F oven; remove when almost tender. They will continue to soften. Peel and use.
Dressing
2 tablespoon fresh lemon juice
2 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon sugar (or try honey)
1 tablespoon canola or mild olive oil
2 tablespoon chopped fresh herb of choice
1-2 tablespoon chopped fresh parsley
a few grinds of pepper
Directions:
Combine dressing ingredients in a bowl with a whisk. Pour over the julienne beet strips; gently coat them. Chill for at least an hour. Will last and get better over several days.
Virginia Country Ham and Red Eye Gravy
Several center-cut slices of country ham (raw). Heat/fry thoroughly in a skillet until done. (May need a few drops of oil.) When done remove the meat from the skillet to a platter, stir in a teaspoon of brown sugar and 1/2 cup to 3/4 cup strong black coffee, stir to blend and loosen the meat bits and bring to a boil (this is the red eye gravy). Spoon half the liquid over the ham slices. Serve the ham with grits or mashed potatoes; pass the red eye pan gravy as a side.
When making standard gravy or sauce, if the flavor is weak and needs an extra boost or more intensity, add some leftover strong brew coffee, a few tablespoons, or up to a 1 teaspoon of instant coffee.
Coffee Grounds Dry Rub Marinate
Coffee rubbed and coffee-encrusted steaks and chops are served in restaurants and can be featured in your home now or during grill season. Tom suggests trying it on game meats. Some suggestions are buffalo, venison, salmon and domestic meats like beef or pork. Pick your favorite bean and intensity, and grind to pair with the meats. The finer the grind, the more intense the flavor; coarser grinds provide an extra crust. Combine the dry coffee grounds with spices, herbs, pepper and salt, much as you do with other dry rubs. Rub the roast or steak with the coffee grinds and let sit at least one half hour to mellow. Using grilling techniques, start the sear over direct heat. Finish the cooking process over indirect heat to avoid over cooking. Check with meat thermometer. Let stand 10-12 minutes prior to putting or serving.
~Tom Hayman of Grains of Sense
Another grilling technique is to place whole beans in a foil packet that has holes poked in and place directly on the coal just prior to putting meat or vegetables on the grill,. The coffee-smokey flavor is divine for meats or veggies.
Mexican Coffee
The perfect combination of coffee and chocolate from our neighbors south of the border.
Ingredients
4 mugs or cups (warm slightly, will help hold the heat)
2 tablespoons chocolate syrup (use good quality)
1/2 cup heavy cream
1/4 teaspoon cinnamon (or to taste) AND some freshly grated nutmeg about 1/8 teaspoon
2 tablespoons brown sugar
2 cups (16 oz) strong brewed black coffee
additional whipped cream and cinnamon to decorate
Directions
Whip together the chocolate syrup, heavy cream, cinnamon, nutmeg and sugar, using a hand whisk.
Pour the hot coffee into the mixture and stir well.
Divide between the 4 warmed mugs. Top generously with the whipped cream, and dust with the cinnamon.
~From: Cooking with Chocolate and Coffee, Atkinson, Banes, France and McFaddin. Lorenz Books, 2005, page 398.
Boiled Turnips
Choose young and small root bulbs (smaller than the size of an egg). Then you will not need to peel them. Place in water, along with less than one half teaspoon of salt, boil until tender and then mash with a little butter or cream. I sometimes just mash with a fork, and other times I use a mixer. My favorite is to slice unpeeled turnips and unpeeled yellow potatoes in water and add a bit of salt. Then boil until tender. Drain and serve with plenty of ground black pepper. Simple but satisfying.
Turnip Slaw
Use young tender turnips for this one.
Grate the turnips or chop as you would for cabbage slaw (the amount you wish).
Mix your favorite white cole slaw dressing, such as:
Mayonnaise, about ½ cup.
Vinegar (apple cider) about ¼ cup.
Sugar, 2-4 tablespoons, for level of sweetness you desire.
Salt, a pinch. Pepper to taste.
Mix to blend, cover then refrigerate. Serve.
**Other options: add minced green, red or yellow bell pepper.
Sweet onion minced is also good. A touch of red onion (sweet) adds much to this dish.
Turnip Puff
Ingredients
2 tablespoons butter
1-2 tablespoon onion finely minced
2 tablespoons all purpose flour
3 cups mashed cooked turnips
1 teaspoon salt.
Generous dash of black pepper.
1 tablespoon sugar (or try a drop of honey)
2 eggs, separated
Directions
Pre-heat oven to 375°F. Spray or butter a 2 quart casserole. In a medium skillet melt butter, add onions and cook until tender, but NOT brown. Add flour and blend well. Add mashed turnips, salt, sugar, pepper and beaten egg yolks and stir well to blend and heat through.
Beat the two egg whites until stiff but not dry and fold into turnip mixture.
Pour into prepared casserole and bake 40 minutes. Serves 6.
Lebkuchen (Honey Cake)
Bake well in advance as this will improve its flavor. When kept in a cool place, the lebkuchen will become softer.
Ingredients
16 oz.honey
5 oz butter
16 oz all purpose flour
1 tbsp baking soda
2 tsp ground ginger
1.5 tsp ground cinnamon
1/2 tsp ground cloves
Pinch of nutmeg, and ground cardamom
Grated zest of 1 lemon
5 oz. ground almonds
4 oz. finely chopped lemon and orange peel
Directions
Heat the honey and butter gently until the butter has melted. Cool. Sift the flour, baking soda, ginger, cloves, nutmeg and cardamom into a mixing bowl. Add the grated lemon zest, ground almonds and chopped peel. Pour the honey mixture over and knead it into a dough. If mixture is too runny, add more flour. Roll out on a floured board and cut into a variety of shapes. Bake for 8-10 minutes at 350F.
Honey Butter
Ingredients
1 cup butter
1 cup honey
1/2 tsp salt
Directions
Gently beat the ingredients together in a mixing bowl until smooth. Chill and enjoy. For a variation on this add some of your favorite fresh herbs to make a herbed-honey butter.
Butternut Squash Souffle
Ingredients
2 cups butternut squash, peeled cubed and boiled
1 tsp salt
1/4 cup honey
2 tbsp brown sugar
3 tbsp cornstarch
3 eggs, separated
1 1/4 cup raw milk (or heavy cream)
1/2 cup butter, melted
Slivered almonds or pecans (optional)
Directions
Combine squash, honey, brown sugar and cornstarch in a mixing bowl. Beat until fluffy. Add egg yolk, milk (cream) and melted butter, mixing well. In separate bowl, beat egg whites until stiff peak form. Be careful not to over beat egg whites! Fold egg whites into squash mixture. Sprinkle with nuts if desired. Bake in a casserole or soufflé dish at 350F for one hour. Serves 8
Eggs in a Nest
This is one of my new favorite, quick recipes.
Ingredients:
1 tbsp fresh garlic, minced
2 tbsp canola oil
1 cup carrot
1/2 of an onion
2 cups Swiss chard
4 eggs
Optional ingredients:
mushrooms, potatoes, beets, kale
Directions:
Chop all of the vegetables. In a medium pan, heat oil and saute garlic and onion until onion begins to carmelize. Add water as needed to avoid burning. Add carrot. Cook an additional 3 minutes before adding Swiss chard to the pan. Add a small amount of water so that bottom of pan is covered. Stir together vegetables. With your spoon work in a clockwise fashion making small depressions in the veggies. This will form the nest for the egg. Slowly drop an egg in each of the depressions. Cover and allow to poach for 4 minutes. Remove from heat and serve! This recipe serves 4, but can easily be doubled to serve 8. Enjoy!
~ Recipe found in the wonderful book, Animal, Vegetable, Miracle by Barbara Kingsolver.
Bright Lights Chard Gratin
Ingredients:
2 pounds chard, including half the stems
4 tbsp unsalted butter
1 onion, finely chopped
Salt and fresh ground pepper
1 cup fresh bread crumbs
1 garlic clove, minced
3 tbsp chopped dill, or parsley
1 tbsp flour
1 cup milk or cream, or a mixture of cream and stock
1 cup crumbled fresh cheese
Directions:
Wash and coarsely chop Swiss chard leaves and stems. Dice stems into small pieces. Melt half the butter in a large skillet over medium heat. Add the onion and the stems and cook, stirring occasionally until the onion has begun to brown a but, about 20 minutes. Add the chard leaves, sprinkle with 1 teaspoon salt and cook until they are wilted and tender, another 10 minutes.
Meanwhile, preheat the oven to 400F and lightly oil a 2 quart gratin dish. Melt the other remaining butter in a small skillet and add the bread crumbs, garlic and dill. Cook, stirring for about one minute then scrape the crumbs into a bowl and return the pan to the heat. Melt the last tablespoon of butter, stir in the flour then whisk in the milk. Simmer for five minutes and then add to the Swiss-chard mixture. Add the cheese then taste the mixture adding salt and pepper if needed. Pour mixture into prepared dish and cover with bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Allow to settle before serving.
This recipe is from the wonderful cookbook Local Flavors, by Deborah Madison, and can be found on page 13.
Caramelized Onions
Serve as a topper for mushroom sandwiches, as a topping for homemade pizzas, burgers or as a side to meat.
Ingredients
2-3 pounds of onions, peeled and cut vertically
2-3 tablespoons canola oil or olive oil
Garlic (minced), optional
1 teaspoon of sugar or honey
Salt and pepper to taste and/or any minced herbs to flavor or dust with.
Directions
Heat the canola oil in a large nonstick skillet or a well-seasoned cast iron skillet over medium-high heat. Add the onions to the skillet; cover and cook for 3 minutes. Lower heat and uncover, add the sugar or honey and cook 20 minutes or until golden brown, stirring frequently. Add garlic and cook till lightly golden. Season with salt and pepper; deglaze the pan with white wine (or small amount of vinegar) if desired.
Onion and Potato Fry
Ingredients
1-2 pounds of potatoes (I scrub well, but do not peel…get more fiber)
1 large onion, sliced thin (or more as you desire)
2-3 tablespoons butter, unsalted (or more if required)
2 tablespoons canola oil, (or olive oil)
1/4 teaspoon salt & 1/4 teaspoon black pepper
Directions
Slice potatoes about 1/8 inch thick. Slice onion thinly. In a large frying pan (I use cast iron) on medium-high heat, melt butter then add canola or olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add a small amount of water. (At this time, you can add minced garlic if desired.)
Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown and are fork tender, turning occasionally as needed — carefully.
Serve hot, knowing this is part of Valley tradition.
Farmers Market Quiche
When I think about gluten-free baking my mind immediately turns to the fabulous quiche. You can use any type of fresh produce, meats, cheeses or herbs that you like, so the results really are only limited to the span of your imagination. For a gluten-free crust you will need to use a gluten-free flour such as rice or almond flour.
Crust
1 1/4 cup flour (chestnut for gluten free)
5 tbsp butter
2 to 4 tbsp cold water
1 tsp salt
2 tbsp sugar
Combine flour, salt and sugar in a bowl. Cut butter into flour mix until the mixture is in pea-size crumbles. One tbsp at a time, add cold water just until moist and dough forms into a ball. Form into a disk and freeze for 1 hour up to three days. Remove from freezer and roll out on a floured surface. Place in a greased pie pan and shape edges with forefinger and thumb. Bake at 350 for 9 minutes. This version of quiche Lorraine was adapted in my own kitchen. Bon appetit!
Filling
6 eggs
2 cups milk or cream
Pinch of nutmeg
1 tsp salt
½ tsp pepper
1/3 cup onion, diced
½ cup bacon, cooked and crumbled
½ cup cheese, grated
Cook bacon and crumble once cooled. Sauté onion with salt and pepper. Whisk eggs with nutmeg and cream. Sprinkle bacon, cheese, and onion along bottom of pie crust. Add egg mixture. Bake at 350 for 45 minutes or until knife inserted into center comes out clean.
Brussels Sprouts & Jerusalem Artichoke (Sunchoke) with Marmalade Glaze
I attended a recent Saturday Farmers Market determined to fill my basket with fresh foods and ingredients, my goal to prepare something original and wintery. In the past, I had seen a recipe that had pared Brussels sprouts and water chestnuts and was intrigued by it. (Remember, I always go for the different). As I visited all the farmers’ tables, I found fresh Brussels sprouts; then I discovered small baskets of Jerusalem artichokes. There was also homemade apple marmalade among the staple ingredients that I purchased. So, I went home to play in the kitchen and developed the following recipe with the items I had at hand. It is delicious, with an Asian “sweet and sour” twist. To serve, consider placing it on a bed of rice or slices of sautéed homemade polenta (cornmeal is at the Market). This would work well with any type of a pork entrée or roast chicken.
Ingredients
Brussels sprouts, about 10 ounces of fresh, cleaned. If small, leave whole; if large, cut in half and place on roasting pan cut side down.
Canola oil or olive oil, 1-2 tablespoons
Kosher salt
Jerusalem artichokes* (sunchokes), about 4-5 ounces. I used 5 small ones, unpeeled.
1/3 to 1/2 cup any flavor marmalade (from the Market, I used an apple marmalade, but any flavor of standard citrus marmalade would work; the citrus zing works well in this recipe)
1 tablespoon soy sauce
1-2 tablespoons apple cider vinegar or 1-2 tablespoons fresh-squeezed lemon, lime or orange juice (here you can match with the marmalade you use).
Directions
Place the Brussels sprouts on a jelly roll sheet pan, drizzle with some of the oil and add a few pinches of salt. Toss to coat well. Oven roast at 350°F until they are almost tender, about 15-20 minutes. They will have some charred leaves. Stir once or twice while in the oven. Remove from oven.
In a sauté pan, melt the marmalade. Slice the sunchokes into the sauté pan. Stir to coat. Mix in the soy sauce. Add the Brussels sprouts. Stir gently to mix and coat.
Add the apple cider vinegar or citrus juice, over medium heat, and bring to a simmer and cook for 8-10 minutes, until they are heated through and have a glazed appearance. (Consider roasting some onions or garlic with the Brussels sprouts, or adding shredded carrots to the sauté pan. I played with this recipe…you are encouraged to do the same!)
* If the Jerusalem Artichokes are not available, use a small can of sliced water chestnuts, drained. Canned water chestnuts have a tinny flavor; this can be lessened by soaking the slices in light sugar water. Drain before using.
~Penelope Ferguson RD
Nutrition of the Shenandoah
February 2012
Farmers Market Gratin
Ingredients
1.5 pounds Brussels sprouts, cut into 2 inch pieces
1/2 cup bacon and horseradish cheese, crumbled
1 onion, halved and sliced
2 tablespoons butter, separated
1/3 cup flour
1 cup milk
1/4 cup cream
3 tablespoons fresh parsley (or 1 tablespoon dried)
salt and pepper to taste
Directions
Preheat the oven to 375F. Add 1 tablespoon of butter to a pan and sauté onions. Cook about 10 minutes. While the onion cooks, butter a gratin dish and set aside. Place chopped Brussels sprouts in a bowl and add crumbled cheese. In a separate bowl, whisk together flour, cream and milk. Remove cooked onions from heat and add them to the sprouts and cheese mix. Return pan to heat, add remaining tablespoon of butter. Once butter is melted pour milk mixture into the pan. Do not boil! Allow milk to warm (about five minutes), stirring continually. Pour over sprouts and mix ingredients together. Add salt and pepper to taste before transferring to gratin dish. Sprinkle with parsley. Bake for 50 minutes and serve immediately.
~ Recipe from the kitchen of Hannah White
Bread Pudding with Corn
Ingredients
1 tbsp corn oil or butter
1 bunch scallions, including half of the greens, sliced in rounds
4 cups corn kernels, fresh or frozen
½ tsp paprika or ground red chili, plus extra for the top
Salt
1/3 cup chopped parsley or cilantro
1 tbsp chopped dill or basil
4 eggs
2 cups milk
5 cups cubed bread without crusts
1 cup grated sharp cheddar cheese
½ cup half-and-half (or milk)
Directions
Preheat oven to 375 degrees. Butter a 3-quart gratin dish or casserole.
Heat the oil in a wide skillet over medium-high heat. Add the scallions, corn, and paprika and cook until the scallions have softened and the corn is heated through, about 4 minutes. Season with ½ tsp salt and stir in the parsley and dill.
Wisk the eggs and milk with ½ tsp salt and pour it over the bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared dish. Pour over the half-and-half. Bake until puffed and brown, about 45 minutes. Add a dash of paprika or chili to the top and serve. Serves 4-6.
From Vegetarian Cooking for Everyone by Deborah Madison
Vegan Caramelized Onion Soup
This recipe is a great twist on the traditional French onion soup.
Ingredients
3 tablespoons olive oil
4 medium yellow onions, thinly sliced
2 garlic cloves, minced
1/4 cup calvados or brandy (optional)
1/2 cup apple cider
5 cups vegetable broth (Vegan Organic Better Than Bouillon vegetable
base is great; they also make a low-sodium version of this product.)
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
Bread (hard or crusty bread works best)
Vegan mozzarella cheese (I love Daiya Mozarella, which can be found at Friendly City Food Co-op)
Directions
In a large soup pot, heat the oil over medium heat. Add the onions and garlic. Cover and cook until softened. Uncover and continue to cook until the onions are very soft and begin to caramelize. Stir in
the calvados, if using, and then add the cider, broth, thyme and bay leaf, and season with salt and pepper to taste. Bring to a boil; then reduce heat to low and simmer, uncovered, for 45 minutes to an hour to allow the flavors to mingle.
Preheat the broiler. When ready to serve, arrange bread slices on a baking sheet and top each with a small amount of Daiya Mozarella. Place under broiler until toasted, about 1 minute. Remove bread from broiler and soup from stovetop. Discard the bay leaf. Ladle soup into bowls and top with toasted bread slices.
~ Rosemary Hubbard, adapted from 1,000 Vegan Recipes by Robin Robertson.
Pear, Cucumber & Pistachio Salad
Ingredients
8 cups salad mix (or other greens; we love cabbage and kale)
2 large pears, cubed
2 large cucumbers, sliced
½ cup fresh parsley, chopped
½ cup pistachios
Directions
Combine all the ingredients in a large bowl. The moisture of the pears and cucumbers makes dressing an optional ingredient for this salad, but if desired, drizzle with lime or lemon juice, apple cider or balsamic vinegar, or another very light dressing.
Mung Bean-Tomato Dal
Ingredients
3/4 cup whole mung beans
5 cups water, divided
1/2 tsp turmeric
1 tsp salt
2 tbsps canola or olive oil
1/2 tsp cumin seeds
3/4 cup onion, finely chopped
2 large tomatoes
1 tbsp ginger, peeled and grated
1 tsp garam masala
1 tsp lemon or lime juice
Directions
Wash beans in 3 to 4 changes of water. Soak for 4 hours or longer. Combine mung beans, water, salt and turmeric in large pot. Bring to boil, reduce heat, cover partially with lid, and simmer for about 45 minutes. Stir periodically, checking for doneness and consistency.
While mung beans cook, heat oil in a nonstick frying pan on medium-high heat. Add cumin seeds and cook for a few seconds until cumin seeds are golden brown. Add onion and fry for 2-3 minutes until golden brown. Add tomatoes and ginger, and cook for another 2-3 minutes, until tomatoes are soft.
Add tomato mixture to cooked dal, and if necessary, add 1/2 to 1 cup more water. Bring to a boil, reduce heat, and simmer dal for another 5 to 10 minutes. Add garam masala and lemon juice. Serve with saffron basmati rice or plain soy yogurt. Serves 5.
Nutrition info (per serving, approx. 1 cup): 180 calories, 6 grams fat (0 saturated), 24 grams carbohydrates, 8 grams protein, 6 grams fiber.
~ Adapted from The Indian Vegan Kitchen by Madhu Gadia.
Vegan Wonder Cake
Ingredients
1 cup sugar
1 1/2 cups flour
1/2 tsp salt
1 banana
1/2 cup walnuts
3 tbsp cocoa or carob powder
1 tsp baking soda
1 tbsp apple cider vinegar
1/2 cup canola oil
1 tsp vanilla
1 cup cold water (or non-dairy milk, such as So Delicious coconut milk)
Directions
Preheat oven to 325 degrees. Blend banana, sugar, apple cider vinegar, canola oil, vanilla and cold water. Sift sugar, flour, salt, cocoa or carob and baking soda into a large bowl. Add wet ingredients to dry, stirring until smooth. Fold in walnuts. Pour batter into a 9×9 inch baking pan and bake for 40 minutes or until a toothpick comes out clean. Serve with non-dairy ice cream, fresh berries and/or a
sprinkling of cinnamon/cocoa powder.
