|
|
|
Recipe Week 2
Sausage and Greens Soup- "weed soup"
(taken from Simply in Season)
1/2 pound bulk sausage. Brown and drain. Save small amount of fat. 1 c. green onions/chives. (chopped) Garic scapes to taste. (optional) Saute in reserve fat until soft. Return sausage to soup pot. 4 c. chicken or vegetable broth. 1 c. diced potatoes. Salt & pepper to taste. Add, bring to a boil, reduce heat, and simmer until potatoes are soft - 10 to 15 min. 1 1/2 c. evaporated milk. 1-3 cups "greens" -spinach, collards, kale- (chopped). Add and cook until tender (less time for spinach). Garnish each bowl with freshly grated parmesan cheese. Recipe week 3 Mix ingredients and heat beets in syrup.
1/2 shares no broccoli Recipe week 4: Halupki - vegetarian stuffed cabbage
(from White Grass Cafe- Cross Country Cooking) 1 c. dried bulgur 1 1/2 c. boiling water 1 lg. onion, minced 4 cloves garlic 1 c. rice (cooked and drained) 1 red & green bell pepper, minced 1 med. yellow squash, grated 1 med. zucchini, grated 2 carrots, grated 1/2 c. fresh parsley, chopped 2-3 loose heads cabbage 2 28oz. cans diced tomatoes with juice 1 tsp. dried basil Pour boiling water over bulgur (small bowl) and cover for 10 minutes, until it has swelled. Saute onion, garlic and bell peppers for 3-4 minutes. In a large bowl, mix bulgur, rice and vegetables except cabbage. The cabbage must be parboiled in a large pot or water to soften the leaves so they pull off the head easily. Take a cabbage leaf and place 1/3 c. of the filling along the bottom edge. Roll up, and place in a large covered baking dish or dutch oven. After all the cabbage leaves have been rolled, pour tomatoes over the top and sprinkle with basil. Cover and bake at 275 for 2 1/2 to 3 hours.
Recipe week 5 -
Chard Cheese Bake (from Simply in Season)
Recipe week 7
Chocolate Carrot Cake (‘a thyme to remember’ cookbook) 2 cups flour 2 cups sugar 1/3 cup baking cocoa 1 t salt 1 t baking powder 1 t baking soda 4 eggs 1 1/2 vegetable oil 4 medium carrots, shredded Cream Cheese Frosting 4 oz cream cheese 2 T softened butter, unsalted 1 T vanilla extract 1/2 cup confectioners sugar Beat cream cheese and butter at medium speed until fluffy and smooth. Add vanilla and sugar, beat at a high speed until creamy. Chocolate Glaze 1/2 cup semisweet chocolate chips 3 oz bittersweet chocolate 6 T whipping cream 1 T unsalted butter 1/2 t vanilla extract 1 cup confectioners sugar Combine chocolate, whipping cream, vanilla, and sugar in a small saucepan, stirring to mix. Cook over medium heat until the chocolate is melted and the glaze smooth, stirring frequently. Remove from the heat, let cool slightly. Preheat over to 350 degrees. Grease and flour two 9-in round cake pans. Sift the flour, sugar, cocoa, salt, baking powder, and baking soda in a medium bowl. Beat the eggs and oil in a large bowl until combined. Add the flour mixture, beat until combined . Stir in the carrots. Pour into the prepared cake pans. Bake on the middle over rack for 50 minutes or until cake tester comes out clean. Cool in pans for 10 minutes or until cool enough to handle. Remove from pans and let cool completely on racks. Spread cream cheese frosting between the layers. Spread the chocolate glaze over the top and side of the cake. Chill for 1 hour or until set. Recipe week 8- Greek Green Beans (White Grass Cafe cookbook) Roasted Beet Bread:IngredientsNight Before
Day of:
MethodThe
night before combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic
wrap and allow to sit on the counter for 12 to 16 hours. After the "night before" ingredients have sat, pour it
into a large bowl. Add in the pureed beets, whole wheat and instant yeast. Mix with a wooden spoon till smooth. Allow to sit
for 10 minutes uncovered. Now, add in the fresh thyme and salt; mix till smooth. Start to add in the bread flour. Once it
becomes to hard to mix in the bowl. Pour out onto a flat surface and knead for 10 minutes. This will be a sticky dough, so
be careful not to add to much flour. Add just enough flour to stop the dough from really sticking to your fingers when kneading.
After kneading add a little olive oil to a bowl. Place dough into the bowl and turn over a few times to very lightly coat
all sides. Cover with plastic wrap. Allow to rise for 1 1/2 hours or till double in bulk. After the dough has risen, pour
out onto a flat surface. Cut in half and shape into desired shape. Place the shaped dough onto a piece of parchment paper
sprinkled with cornmeal. Spray the tops with a little spray oil and cover with plastic wrap for 1 hour or till double in bulk.
Afterwards, sprinkle a little whole wheat flour on top and slash an x on top of each loaf. Place into a preheated 400 degree
oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom
of the oven the same time that you turn on the oven. Once you place the loaves onto the baking stone pour about a cup of boiling
water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds
hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a
wire rack.
Recipe week 9 Rosemary Potatoes 8 small to medium red potatoes 4 tbls. Olive oil 4 cloves garlic, minced 1 tbls. Dried rosemary, crumbled Salt & pepper to taste
Cut potatoes into 1 inch wedges. Lay on baking sheet and toss with oil, garlic, rosemary, salt & pepper. Bake
@ 350 for 1 hour or until baked through. Toss occasionally so potatoes will not stick. Serves
4-6. (white grass cafe cookbook) Week 10-
Recipes- Week 12. Summer Squash Bake (Simply
in Season) - drain. set aside. 1 c. plain yogurt or sour cream 1 c. carrot (shredded) - mix
in seperate bowl 2 tbls fresh oregano (chopped,
or 2 teaspoons dried) 1 c. cooked chicken 2-3 c. croutons or herb stuffing mix Week 15 recipe (done a non-traditional way) 2-3 eggplants 2 tsp salt 2 Tbs. olive oil 2 cloves minced garlic 2 c. Marinara sauce 1/4 c. Parmesan cheese 1/2 c. grated cheese Peel eggplants and slice into 1/2 inch slices. In a large bowl pour in one
quart of water and salt, stir. Place eggplant in water and let soak for about 20-30 min. (this
takes out the bitterness) drain. In a small sauce pan, sauté garlic in oil for 2 minutes. Brush eggplant
with oil and garlic and place on a cookie sheet. Bake at 400 in a pre heated oven for about 20 minutes,
until eggplant is tender. Place eggplant in a casserole dish, pour on Marinara, sprinkle with both cheeses.
Bake for 30 min., uncovered at 350 or until cheese has lightly browned. Serves 4. White Grass Café—cross country
cooking
|
|
Enter supporting content here |