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from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

Ingredients
4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions

Directions

  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.

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From: Pie & Tart, Williams-Sonoma

Serves: 8 (one 9-inch pie)
Hands-on Time:
Baking Time:  50-60 minutes
Total Time: 45 minutes

Ingredients

2 rolled out rounds of your favorite pie dough (a top and a bottom)

1 cup (8oz/250g) sugar

2 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

½ teaspoon ground cinnamon

Pinch of salt

6 cups (1 ½ pounds/750g) mixed fresh berries, such as blackberries, blueberries, raspberries, and/or boysenberries  (but I’ve been using about 8 cups!)

1 tablespoon cold unsalted butter, cut into small pieces

Instructions

  1. Line a 9-inch pie plate with one of the dough rounds. Set the plate, and the second dough round, in a cool place until needed.
  2. In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the berries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly.  Immediately transfer to the dough-lined pie plate.  Dot with butter.
  3. Position the reserved dough round on top of the filled pie plate. Trim edges, crimp, and cut 5 or 6 slits in the top crust to allow steam to escape.
  4. Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, preheat the oven to 350 degrees.
  5. Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set.  Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

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From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

Ingredients
1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

Directions
In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.

 SOME OTHER SUGGESTED GRAIN-BERRY SALAD RECIPES:  

 

 

 

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From Williams-Sonoma Pie & Tart, by Carolyn Beth Weil

Prep Time:
Cook Time: 50-60 minutes
Total Time:
Yield: one 9-inch pie

Ingredients
A top and bottom of your favorite pie dough
1 cup (8oz/250g) sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
Pinch of salt
3 cups (12oz/375g) strawberries, hulled and quartered lengthwise
3 cups (12oz/375g) rhubarb, trimmed and sliced ½ thick, about 4-5 stalks
1 tablespoon cold unsalted butter, cut into small pieces

Directions
Fold the bottom dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang… Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

In a small bowl, stir together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter.

Fold the reserved dough round in half and carefully position over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal…Using a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 350 degrees.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

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From Scandinavian Classic Baking, by Pat Sinclair

Prep Time: about 20 minutes
Cook Time: about 20 minutes
Total Time: about 40 minutes
Yield: 12 muffins

Topping Ingredients
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

Muffin Ingredients
2 cups all-purpose flour (I substitute half to all with whole wheat)
½ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
½ cup blueberries (if frozen, do not thaw)
½ cup chopped rhubarb (if using frozen, do not thaw, but increase baking time slightly)

Directions
Heat the oven to 400 degrees. Lightly spray a standard 12 cup muffin pan with nonstick cooking spray or line with paper liners.

In a small bowl, combine the sugar, flour and cinnamon for the topping. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

Mix the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.

Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.

Divide the batter into the prepared muffin cups, using about ¼ cup in each. Sprinkle topping mixture over each muffin.

Bake 18 to 23 minutes or until golden brown and a toothpick inserted into the center of a couple of muffins comes out clean. Cool slightly on a wire cooling rack. If not using liners, run a thin spatula around the edge of each muffin, and remove from pan. Serve warm or cooled.

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Peach and Rhubarb Crisp

From Eating Local, The Cookbook Inspired by America’s Farmers, by Janet Fletcher

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: One Pie Plate (about 8 conservative servings)

“If your peaches are very sweet, you can reduce the sugar in the filling by 1 to 2 tablespoons. Serve the crisp warm with whipped cream, ice cream, or frozen yogurt.”

Topping Ingredients
¾ cup unbleached all-purpose flour (I substitute finely ground whole wheat)
3 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of kosher or sea salt
6 tablespoons unsalted butter, cool but not chilled, cut into 12 pieces
½ cup coarsely chopped toasted walnuts (optional)
1/3 cup old-fashioned rolled oats

Filling Ingredients
1 ½ to 1 ¾ pounds peaches, peeled, halved, pitted and cut into ½ inch chunks (I used frozen then thawed peaches)
½ pound rhubarb, trimmed and cut crosswise into ½ inch pieces
½ cup plus 2 tablespoons granulated sugar
2 tablespoons quick-cooking tapioca

Directions
Preheat the oven to 375 degrees. Put the peaches, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit.

MEANWHILE… To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2-3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. (You could also do it by hand!)

Transfer the fruit to a 10-inch pie pan or other baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips.

Bake until the topping is nicely browned and the filling is bubbling, about 50 minutes. Cool on a rack. Serve warm, not hot.

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From: Clean Eating Magazine, March 2014

Serves: 12
Hands-on Time: 20 minutes
Total Time: 45 minutes

Muffin Ingredients
Olive oil cooking spray
1 ¾ cups whole wheat flour (they suggest white whole wheat, but I used our own bread-type wheat)
¾ cup organic evaporated cane juice (I used natural cane sugar)
2-3 tbsp. pumpkin pie spice (I used 6 tsp. cinnamon, 2 tsp. allspice, 2 tsp. ginger; could also add cloves and/or nutmeg)
2 tsp. baking powder
½ tsp. sea salt
2 oz. (1/2 cup chopped) unsalted walnuts, toasted and chopped (optional)
2 large eggs
1 cup pumpkin puree
¾ cup plus 2 tbsp. milk, divided (they suggest 2% milk for lower fat content;  I used whole)
3 tbsp. safflower oil (I used organic canola oil)

Glaze Ingredients
6 tbsp. reduced-fat cream cheese, room temperature
2-3 tbsp. pure maple syrup

Instructions

  1.  Preheat oven to 350 degrees.  Line a 12-cunt muffin tin with paper liners (my batch made about 16 muffins, no walnuts).  Grease the tin surface around the liners with butter or cooking spray.
  2. In a large bowl, whisk together flour, cane juice, pie spice, baking powder, baking soda and salt.  Stir in walnuts.
  3. In another large bowl, whisk eggs.  Add pumpkin, ¾ cup milk, and oil.  Stir with a spoon until well mixed.  Add to this wet mixture to the dry mixture and stir gently to combine, leaving a little flour visible.  Set aside for 5 minutes, allowing the flour to absorb wet ingredients.  Stir again, just until all flour is moistened.
  4. Fill the muffin cups about ¾ full.  Bake until the edges are golden and a toothpick comes out with a few moist crumbs, 30-35 minutes.  Cool in pan for three minutes to set, then transfer the muffins to a wire rack.
  5. In the meantime, prepare the glaze:  In a small bowl, combine cream cheese, remaining 2 tbsp. milk and maple syrup.  Whisk until smooth and mixture has reached a spreadable consistency.  Spread over top of cooled muffins.

Nutrients per serving—according to original recipe:
Serving Size: 1 Muffin
Calories: 225
Total Fat: 10 g
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 5 g
Carbs: 30 g
Fiber: 3 g
Protein: 6 g
Sugars: 17 g
Sodium: 239 mg
Cholesterol: 38 mg

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