Recipes

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Winter Goulash

Posted by on 13 Mar 2011 | Tagged as: Recipes

Here’s a recipe for the winter months. This recipe requires a 5 quart or greater sized slow cooker.

  • 1 lb meat or meat substitute (venison, beef, chicken, textured soy, etc., chopped or cubed
  • 1 medium size butternut squash, peeled and cubed
  • 1 bunch of kale, tear leaves from stems/ribs into approximately 2in x 2in pieces
  • 1 apple, peeled, cored and cubed
  • 1 turnip cubed
  • 1 large potato cubed
  • 1 large onion chopped
  • 4 cloves diced or pressed through clove press
  • 2 Jalapeño peppers sliced or Tabasco sauce to taste
  • 1 cup rice
  • 1 quart Tomato juice
  • 2 cups water
  • 1 12oz bottle Porter (dark beer)
  • 1 cup of dry-medium mead or dry white wine
  • 1 tsp crushed rosemary
  • 1 Tbs salt to taste
  • 1 tsp pepper to taste
  • 2 Tbs olive oil

Instructions

  • Put everything in slow cooker on high until thoroughly cooked and all liquid is absorbed (about 2 hours). Stir occasionally. Leave in slow cooker on lowest setting. See instructions for your slow cooker.
  • Optional: If meat is ground, cook it separately and break it into small pieces first.
  • Optional: marinate and/or cook meat separately before starting slow cook
  • Optional: Replace beer and wine with equivalent amount of water or leave top off during boil to evaporate out the alcohol.
  • Optional: brown/fry potato cubes in oil before starting slow cook
  • Optional: Saute onions and/or garlic before starting slow cook
  • Serve on its own with side dishes or on top of rice or pasta

This recipe was submitted by Rick Dietz

Squash, Summer – Marta’s Summer Squash Pizza

Posted by on 11 Aug 2010 | Tagged as: Recipes

Crust:

  • 3 cups flour
  • 1 tsp salt
  • 1 cup water (filtered and room temp) + 2 T of honey + 1 package of yeast or 2 ¼ tsp of bread machine yeast

Mix the water and honey, and then add yeast. Let stand 5 minutes. Combine the flour and salt in large bowl. Add the wet ingredients and mix until it comes together as dough. Work the dough for 5 minutes or so and let it rise after.

The pizza crust can be made ahead of time or as soon as you are ready to use it. If you want a thin crust, you can make it right before use. For a chewier, more complex crust, make up to 12 hours ahead and let rise an hour on the counter and the remaining time in the refrigerator. Remove 30 minutes before use.

Topping:

  • 10-12 small zucchini
  • Salt
  • 2 T butter
  • ½ – 1 small onion, finely chopped
  • 1 cup (4 oz) crumbled feta
  • ½ cup ricotta
  • 2 T chopped basil or 1 tsp dry
  • Freshly ground black pepper
  • Cornmeal or olive oil for pizza pan
  1. Grate ¾ of the zucchini, add ½ -1 tsp salt, toss well, and let weep in colander for 20-30 minutes.
  2. Put a pan of water on to boil.
  3. Make the dough.
  4. Slice the remaining zucchini ¼ in. thick. Working in batches, blanch in boiling water for 1 minute. Drain in a colander.
  5. Preheat oven to 450 degrees.
  6. Heat butter in large skillet over medium heat. Chop onions and add to butter. Cook until soft. Add the grated zucchini. Stir often. Cook until just beginning to brown. Transfer to a large bowl.
  7. Sprinkle cornmeal on or lightly oil pizza pan. Toss crust or roll with a rolling pin. Place on pan and prebake for 3-4 minutes.
  8. Add to the zucchini mixture half of the feta cheese, ricotta, basil, and pepper to taste.
  9. Spread the zucchini mixture on the crust to about 1/2 in. from the edge. Top with the sliced zucchini. Sprinkle on the remaining feta.
  10. Bake for about 15- 20 minutes or longer if desired.

Squash, Summer – Yellow Squash and Corn Baked in Custard

Posted by on 03 Aug 2010 | Tagged as: Recipes

  • 6 medium yellow squash
  • salt and pepper to taste
  • 1/4 c. butter, melted
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 small green pepper, seeded and diced
  • 1/2 t. oregano
  • 1 1/2 c. cooked and drained hole kernel corn*
  • 1/2 c. graded Cheddar cheese
  • 5 eggs, well beaten
  • 1/2 c. lite cream or half and half (or half milk, half cream)

Preheat oven to 325F. Slice squash into 1/2-inch slices. Steam for 5 minutes. Drain and sprinkle with salt and pepper.

Melt half the butter in a skillet. Saute onion, garlic, and green pepper until soft. Add more salt and pepper, and the oregano. Let cool.

Add squash, corn, and cheese to onion mixture. Add well-beaten eggs, cream, and remaining melted butter. Mix. Pour into greased casserole. Place casserole in a pan of hot water** and bake for 40 minutes or until custard is set.  Serves 6-8.

*Steaming corn on the cob and slicing off the kernels is nice; 2 1/2 cobs yields about 1 1/2 c. corn kernels.

**Skipping the pan of hot water seems to work OK, the bottom of the custard just gets a little brown.

From: A Midwest Gardener’s Cookbook by Marian K. Towne

Okra – Freezing

Posted by on 29 Jul 2010 | Tagged as: Recipes

Select tender young pods less than 4 inches long. If leaving whole, remove stems without cutting into seed sections. If cutting into sections, cut into 1-inch lengths after blanching. Blanch in boiling water for 2 minutes. Plunge into ice water to cool, then drain. Pack in small plastic bags. Close securely and freeze. The pods, even when frozen, can be sliced crosswise easily for use in soups and stews.

From A Midwest Gardener’s Cookbook by Marian K. Towne

Okra – Quick *Chicken-Okra-Lentil Soup

Posted by on 29 Jul 2010 | Tagged as: Recipes

  • ½ c. uncooked lentils or split peas
  • 5 c. chicken or turkey broth (or water and bouillon cubes)
  • 3 c. cooked chicken or turkey, chopped
  • 2 medium onions, chopped
  • salt and pepper to taste
  • 2 ears fresh corn, cut from cob, or 1 ½ c. whole kernel corn
  • 1 c. chopped celery with leaves
  • 8 fresh okra cut in rounds or 6-8 oz. frozen okra
  • chopped parsley for garnish

Cook lentils slowly in broth until tender, about 1 hour. Add remaining ingredients except parsley and continue to simmer for another 10 minutes, adding more water if needed. Serve at once garnished with parsley. Serves 6-8.

*When meat is used, we believe in the use of humanely raised and harvested meats!

From: A Midwest Gardener’s Cookbook by Marian K. Towne

Squash, Summer – Terry’s Summer Squash

Posted by on 28 Jul 2010 | Tagged as: Recipes

  • 4 c. sliced summer squash (patty pan, yellow, zucchini, etc.)
  • 1-1½ T olive oil (or heart healthy margarine or butter)
  • ½ large onion (or 1 small onion), sliced into fine rings
  • ¼ t. each of dried basil and parsley (or herbs of preference; or use 1 T. of fresh
  • chopped herbs of choice)
  • Salt and pepper to taste

Heat oil in skillet on medium heat, add onions and caramelize until soft and brown. Add squash and herbs and stir while continuing to cook until squash is tender. May be served plain or over rice or noodles.

Optional: After squash is cooked, lay finely sliced tomatoes over squash, cover, and steam for 2 minutes.

This recipe was submitted by Terry Guertin

Potatoes – Dave’s Easy Potatoes and Herbs

Posted by on 28 Jul 2010 | Tagged as: Recipes

  • equal amounts of fresh or dried thyme, dill, basil and sea salt (enough to coat both
  • sides of your potatoes)
  • unpeeled, washed potatoes sliced about ¼-inch thick
  • olive oil or butter

Melt oil or butter in a frying pan over medium heat. Add potatoes so that they lay flat in the frying pan, turning occasionally and sprinkling the herb and salt mixture on each side once coated with the oil or butter. Cook until light brown and easily pierced with a fork; about 20 minutes. Can be made in any amount but the potatoes must lay flat in pan, so make in batches for large amounts. This recipe could also be adapted to baking in an oven pan (just make sure to coat and turn the potatoes).

This recipe was submitted by Dave Rollo

Pumpkin, Sugar – Spiced Pumpkin Bread

Posted by on 21 Jun 2010 | Tagged as: Recipes

  • 1 c sugar
  • 1 c vegetable oil
  • 3 large eggs
  • 4 c cubed sugar pumpkin (or winter squash)
  • 3 c all purpose flour
  • 1 t ground cloves
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 t baking powder
  • 1 c coarsely chopped walnuts (optional)
  • 1 c semi-sweet chocolate chips (optional)

Preheat oven to 350F. Butter and flour two 9×5×3-inch loaf pans (or use 24 lined or buttered cupcake tins).

Place pumpkin or squash in a heavy saucepan with 1/8 inch of water. Cover and bring to a boil. Reduce heat to low and cook until pumpkin or squash is soft, about 20 minutes. Mash or puree until smooth and cool to at least luke warm.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

Mix flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder in another medium to large bowl.

Stir dry ingredients into pumpkin mixture in two additions. Mix in walnuts and/or chocolate chips, if desired.

Divide batter equally among prepared pans. Bake until tester inserted into center comes out clean, about 1 h 10 minutes (about 40 minutes for cupcakes). Slide a butter knife around edge of loaves and/or cupcakes and cool on racks. This recipe can also be made with a 15- or 16-oz can of pumpkin or squash.

This recipe was submitted by Heather Reynolds

Potatoes – Potato Salad

Posted by on 21 Jun 2010 | Tagged as: Recipes

  • 2 lbs. new potatoes
  • 2 – 4 stalks of celery
  • 1 small onion
  • sweet pickle relish
  • 3-4 hard boiled eggs
  • 1 c. Miracle Whip
  • 1/3 c. plain yogurt
  • ¼ c. stoneground mustard
  • 2-3 Tbl. white wine vinegar
  • 2-3 Tbl. honey

Cut the potatoes into about ½ in. chunks. Cook until soft (just less than mashing consistency). I find they cook most evenly if you boil them in enough water to cover on the stove top, the microwave doesn’t seem to work as well. Chop the celery and onion in small pieces. Mix them together with the potatoes.

Mix together the Miracle Whip, yogurt, mustard, vinegar and honey. All of these amounts are very approximate so start out using less of each ingredient then add more of whatever it seems to need until the taste seems about right. Keep in mind that the pickle relish will add some sweetness that is slightly tart.

Have the dressing and everything else all ready when the potatoes finish cooking. Quickly mix the other vegetables with the potatoes then mix in around 2/3 of the dressing. Add more if it seems to need it. It’s better if the dressing only binds it together and doesn’t make it soupy. Then add around 3 Tbl. of pickle relish and mix it in. Taste it and continue adding pickle relish until it seems right. Put it in the refrigerator to cool, saving any extra dressing.

Put the eggs in cold water, bring to a boil then put a cover on the pan and turn the heat off. Allow to sit for 17 min. Drain and rinse with cold water for several minutes. Peel. Slice them into ¼ in. chunks. It’s easiest to slice hard boiled eggs if you dip the knife in cold water after each slice. When the salad is partially cooled add the eggs. Once it’s chilled taste it to see if it needs more dressing. As it sits it will tend to get soupier so be careful about too much dressing.

This recipe was submitted by Lee Jones

Squash, Butternut – Risotto with Fennel & Butternut Squash

Posted by on 21 Jun 2010 | Tagged as: Recipes

  • 5 c. vegetable stock
  • 1 cup white wine or sherry
  • 1 cup fennel bulb, minced
  • 1 cup butternut squash, peeled & cut in 1/2” pieces
  • 3-4 Tbl. fennel leaf, minced
  • 2 large cloves garlic, minced
  • 1/4 c. evaporated milk, undiluted
  • 1 plum tomatoes
  • salt
  • 1 – 2 Tbl. olive oil
  • 1 cup onion, minced
  • 1 Tbl. fresh thyme
  • 1 1/4 cups arborio rice, uncooked
  • 1/3 c. grated parmesean, plus extra
  • salt & pepper to taste
  • 1 Tbl. fresh parsley, chopped

Sauce: In a sauce pan heat 1/2 cup stock, 1/2 cup wine, 1/2 cup fennel, 1/2 cup butternut squash and the garlic. Bring to a boil and boil until the liquid is reduced so it is a very thick mixture. Reduce the heat to low & add the tomatoes and fennel leaf with the evaporated milk. Cook gently until heated through.

Heat the remaining 4 1/2 cups of vegetable broth to boiling then turn to low.

Heat the olive oil in a skillet to medium, add the onions and remaining fennel bulb and butternut squash. Cook for 5 minutes. Add the rice and thyme and stir to coat the rice in oil. Add the remaining wine and 1/2 cup of hot stock. Stir until the liquid is absorbed. Continue to add the stock 1/2 cup at a time. Always wait until the liquid is almost absorbed before adding more. Stir very frequently. Once all the stock has been added the rice should be tender but slightly chewy. Stir in 1/3 cup of parmesean cheese and salt and pepper to taste.

To serve, make a pile of the rice with a well in the center, spoon the sauce into the well. Sprinkle with chopped parsley. Serve with extra parmesean.

This recipe was submitted by Lee Jones

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