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Recipes |
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Volume 5 |
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Carrot Slaw Ingredients
Directions Wash the carrots and peel, if
necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped
strips. In a large mixing bowl whisk
together the mayonnaise, salt, sugar, pineapple, raisins, curry powder,
garlic, and celery seed and/or caraway seed, if using. Add the carrots and
toss to combine. Serve immediately or refrigerate for 1 hour to serve cold. Shaved Carrot and Pear Salad with Curry Vinaigrette Ingredients
Directions Using a vegetable peeler cut the
carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the
pears. Using a knife, slice into very thin strips. Place the carrot and pear
slices in a large bowl with the chopped parsley. In a blender combine the white
wine, curry powder, honey, salt, and pepper and blend to combine. With the
machine running add the olive oil. Pour the dressing over the carrots and
pears. Toss to combine and serve immediately. Corn Chowder Ingredients
Directions Heat the butter and 1 tablespoon
olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme
and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the
vegetables with flour and stir to coat everything well. Pour in the vegetable
stock and bring to a boil. Add the cream and the potatoes, bring to a boil
and boil hard for about 7 minutes, until the potatoes break down (this will
help to thicken the soup and give it a good texture). Cut the corn kernels off the cob
and add to the soup. Season with salt and pepper and simmer until the corn is
soft, about 10 to 12 minutes. Stir in the parsley and give it another little
drink of olive oil. Ladle the soup into bowls and serve. Sweet
Potato Corn Bread INGREDIENTS
· 2
cups all-purpose flour · 2
cups cornmeal · 1/2
cup sugar · 7
teaspoons baking powder · 2
teaspoons salt · 4
egg, beaten · 3/4
cup milk · 1/3
cup vegetable oil · 2 2/3
cups mashed cooked sweet potatoes DIRECTIONS
1. In a
large bowl, combine the first five ingredients. In a small bowl, combine the
eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until
moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. 2. Bake
at 425 degrees F for 30-35 minutes or until a toothpick inserted near the
center comes out clean. Cut into squares. Serve warm. Avocado
Corn Relish INGREDIENTS
· 1/3
cup apple cider vinegar · 1
tablespoon olive oil · 2
tablespoons red or green onion, chopped · 1/2
teaspoon salt · Several
dashes hot pepper sauce · 1
large avocados · 1 1/2
cups corn kernels DIRECTIONS
1. In
medium bowl, stir together vinegar, oil, onion, salt and pepper sauce. Cut
avocados in half, remove pit, and peel. Cut into chunks. Add to dressing,
tossing gently to coat. Add corn and toss to mix. Cover and refrigerate until
ready to serve. AVOCADO, ASIAGO &
PROSCIUTTO PIZZA Ingredients · 1 (10-ounce) thin or whole
wheat Pizza Crust or seasoned Flat Bread Crust · 1 1/2 to 2 ounces
Prosciutto, thinly sliced · 3 ounces Asiago Cheese,
crumbled · 2 tablespoons Fresh Basil or
Italian Parsley, chopped · 2 Chilean Hass Avocados · Red Pepper Flakes Directions Preheat oven to 425°. Place pizza
crust on baking sheet. Arrange prosciutto slices evenly over crust. Sprinkle
with Asiago and basil. Bake until lightly browned, about 10 minutes. Cut
avocados in half, remove pit and peel. Cut into slices and arrange over top
of pizza. Sprinkle with red pepper flakes. GRILLED PORTABELLAS WITH
CARAMELIZED ONIONS & AVOCADOS Ingredients · 4 large Portabella
Mushrooms, stem removed · 1 medium Red Onion, peeled
and sliced thin · 1 tablespoon Olive Oil · 1/2 teaspoon Salt and Pepper
· 1 Chilean Hass Avocado · 4 large Hamburger Buns Directions Broil or grill mushrooms on both
sides until just tender, about 5 minutes per side. Sprinkle with salt and
pepper. Cook onions in olive oil over
medium heat until very tender, stirring occasionally, about 10 to 12 minutes. Cut avocado in half, remove the
pit, and peel and cut into slices. Toast buns. Top bun bottom with
grilled portabella, 1/4 of the onion and avocado slices. Top with bun top. Sweet Sweet Potato
Casserole INGREDIENTS
· 5
large sweet potatoes, peeled and quartered · 3/4
cup packed brown sugar · 2/3
cup whole milk · 2
tablespoons butter, melted · 1/4
cup all-purpose flour · 1 1/3
cups pecans · 1 cup
flaked coconut DIRECTIONS
1. Preheat
oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. 2. Boil
the sweet potatoes in a large saucepan approximately 10 minutes, or until
tender. 3. In a
large bowl, mix together the sweet potatoes, brown sugar, milk, butter and
flour. Transfer the mixture to the baking dish. Sprinkle with pecans and
coconut. 4. Bake
30 minutes in the preheated oven. Sweet Potato Pie INGREDIENTS
· 2
cups mashed sweet potatoes · 1/4
pound butter, softened · 2
eggs, separated · 1 cup
packed brown sugar · 1/4
teaspoon salt · 1/2
teaspoon ground ginger · 1/2
teaspoon ground cinnamon · 1/2
teaspoon ground nutmeg · 1/2
cup evaporated milk · 1/4
cup white sugar · 1 (9
inch) unbaked pie crust DIRECTIONS
1. Preheat
oven to 400 degrees F (200 degrees C). 2. In a
mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar,
salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well. 3. Beat
egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet
potato mixture. 4. Pour
into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes.
Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until
firm. Sweet Potatoes 'n'
Pears INGREDIENTS
· 9
cups cubed peeled sweet potatoes · 4
cups water · 2
steamed pears · 1/3
cup packed brown sugar · 1/4
cup butter, softened · 1/4
teaspoon ground cinnamon DIRECTIONS
1. Place
the sweet potatoes in a shallow 3-qt. microwave-safe dish; add water. Cover
and microwave on high for 18-20 minutes or until tender. Drain and place in a
large mixing bowl. Add the remaining ingredients; beat until combined. Smothered
Collard Greens and Cabbage INGREDIENTS
· 1/2
pound bacon, chopped · 1/2
large onion, chopped · 5
leaves collard greens - rinsed, trimmed and chopped · salt
and ground black pepper to taste · 1
teaspoon greens seasoning, divided · 1
head cabbage, chopped · 1
pinch white sugar DIRECTIONS
1. Fry
the bacon with the onion in a large skillet over medium heat until the bacon
is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with
salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir
for 5 minutes. 2. Add
in the darker chopped cabbage leaves, and cook and stir until almost tender,
about 5 minutes. Stir in the remaining cabbage; season with salt, black
pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook
until tender, stirring occasionally so that the greens do not scorch, about
10 minutes. Collard-Kielbasa
Soup INGREDIENTS
· 1
quart water · 2 (16
ounce) packages kielbasa sausage, sliced into 1/2 inch pieces · 4
medium potatoes, peeled and diced · 2
pounds frozen, chopped collard greens, thawed · 3
(14.5 ounce) cans great Northern beans · 1/4
cup diced bacon · 1
clove garlic, minced · 1
small onion, diced · 1
green bell pepper, diced · salt
and pepper to taste DIRECTIONS
1. Place
water and kielbasa into a soup pot, cover, and bring to a boil over high
heat. Reduce heat to low, and simmer for 30 minutes. Stir in diced potatoes,
and simmer 15 to 20 minutes more. Add greens and beans, simmer for 20 minutes
longer. 2. While
the greens and beans are cooking, place a saute pan over medium heat. Stir in
the bacon, and cook to melt out some of the fat. Sir in the garlic, onions,
and bell pepper; cook until the bacon is almost crisp. Drain off as much
grease as you can, and add the mixture to the simmering soup, and cook an
additional 15 to 20 minutes. Season to taste with salt and pepper. Radish Salad With
Parsley & Chopped Eggs INGREDIENTS
· 2
medium shallots, minced · 2
teaspoons · 3
tablespoons rice wine vinegar · Salt
and pepper, to taste · 1/2
cup extra-virgin olive oil · 4
cups thinly sliced radishes · 1 cup
Italian flat-leaf parsley (whole leaves, washed, patted dry, stems
discarded), lightly packed · 4
large hard-cooked eggs, in small dice DIRECTIONS
1. Whisk
shallots, mustard and vinegar with a generous sprinkling of salt and pepper
in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to
form a thick dressing. (Can be covered and held at room temperature several
hours.) 2. Place
radishes, parsley and chopped eggs in a medium bowl. (Can be covered and
refrigerated for several hours.) 3. When
ready, toss with dressing, adjust salt, pepper and vinegar to taste, and
serve. Radish Dip INGREDIENTS
· 4
cloves garlic, peeled · 6
radishes, quartered · 2 (8
ounce) packages cream cheese, softened DIRECTIONS
1. Place
garlic in the container of a food processor, and pulse until finely minced.
Add radishes, and mince. Add cream cheese, and mix until well blended.
Transfer to a serving dish, and chill until serving. Radish Top Soup INGREDIENTS
· 2
tablespoons butter · 1
large onion, diced · 2
medium potatoes, sliced · 4
cups raw radish greens · 4
cups chicken broth · 1/3
cup heavy cream · 5
radishes, sliced DIRECTIONS
1. Melt
butter in a large saucepan over medium heat. Stir in the onion, and saute
until tender. Mix in the potatoes and radish greens, coating them with the
butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and
simmer 30 minutes. 2. Allow
the soup mixture to cool slightly, and transfer to a blender. Blend until
smooth. 3. Return
the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well
blended. Serve with radish slices. Sweet and Buttery
Turnips INGREDIENTS
· 2
pounds turnips, peeled and cubed · 1/2
cup butter · 1 cup
sour cream · 1/2
cup half-and-half cream · 1 cup
brown sugar · 1
pinch ground nutmeg · salt
and pepper to taste DIRECTIONS
1. Place
turnips into saucepan and fill with enough water to cover them. Bring to a
boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot
turnips and mash with a potato masher or whisk. Once the butter has melted in,
stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper.
Mash to your desired consistency. I always undermash for a chunkier outcome.
Cover and keep in a warm oven until ready to serve. Bacon Turnip Mash INGREDIENTS
· 2
pounds turnip · 2
tablespoons butter · 1
pinch salt · 1
pinch ground black pepper · 1
dash garlic powder · 1/2
pound bacon - cooked and crumbled · 2
tablespoons rendered bacon fat DIRECTIONS
1. Peel
and cube the turnip. Cook in a saucepan in salted water until very tender.
Drain then mash with the butter or margarine, salt, pepper and garlic powder
to taste. Set aside. 2. In a
skillet fry the bacon until nice and crispy. Remove from the skillet and
crumble. Reserve 2 tablespoons of the bacon grease. 3. To
the skillet with the 2 tablespoons of bacon grease add the mashed turnip and
crumpled bacon. Stir and heat to the desired temperature before serving.
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