Dallas Organic Garden Club

Thursday, April 23, 2015

WHITE BEAN SALAD

By Susan Belsinger

15 oz can Cannellini beans

½ cup celery chopped fine

2 Tablespoon diced onion

1 clove garlic, pressed

1-2 Tablespoon Mayo

½ teaspoon Dijon style mustard

¼ teaspoon Hungarian Paprika

¼-1/2 teaspoon salt

Fresh ground pepper

1 teaspoon minced Savory (or Marjoram)

1 Tablespoon minced Parsley

2 Tablespoon minced sweet pickle

Drain and rinse beans, put in med bowl & mash about half of beans with a fork, add the rest of ingredients and stir to blend. Refrigerate at least 30 minutes before using. It will keep up to 3 days in refrigerator.

Use as sandwich spread, on crackers, on pita or in a tomato, just as you might use tuna salad.

Courtesy of Deborah Brooks

Friday, March 20, 2015

Pea-Sto

• 10 ounces frozen peas (thawed in cold water and drained)

• 5 large leaves of basil (or another green leafy herb-mix it up!)

• Handful of nuts-pine nuts, walnuts, pecan will work

• ½ c grated parmesan

• 1 garlic clove, chopped

• zest of 1 lemon

• juice of 1/2 a lemon

• 1/4 cup olive oil

• salt & pepper

• red pepper flakes

• Parmesan cheese (to top)

• 1 baguette (1/4" slices, toasted) or cooked pasta

Blend first 7 ingredients all together in a food processor, then drizzle in the olive oil to desired consistency. Salt and pepper to taste. This makes a yummy appetizer spread on toasted bread with a little parmesan, and a great sauce for pasta.

Sunday, February 22, 2015

From the Malibu Farms cook book: http://www.malibu-farm.com/store/

Ingredients:

3 large russet potatoes, peeled and roughly chopped

1 stick butter-yeah, cry me a river (the more butter, the better the mash).

1 cup heavy cream

Broccoli, same volume as potatoes

Instructions: Cook your potatoes in boiling, salted water until just soft. It's important to properly salt the water; use at least 1 tablespoon salt. If you don't the potatoes will taste really bland, and you will need to add twice the salt later on.

Drain, and say after me the mantra of Mashed Potatoes 101: Dry your mash or it will taste like trash.

Return the drained potatoes to the hot pan, and stir over heat until the liquid has evaporated. This step is key to making good potatoes.

Then push the potatoes through a ricer and into a standing mixer. Never use a food processor or blender for mashed potatoes, because the texture will be horrible. And we don't want that. We want a light, fluffy mash.

With the wick attachment, blend in the stick of butter and 1/2 cup of the cream; season to taste with salt and pepper.

Blanch, boil or steam your broccoli until just done and still bright green; try not to overcook it.

Drain and put the broccoli into a food processor, along with the remaining 1/2 cup cream, until finely chopped. Stir the broccoli and the potatoes together and season to taste with salt and pepper.

Sunday, December 14, 2014

Recipe contributed by Cynthia Armstrong

1 bag of cranberries

3 Granny Smith apples

2 chopped Jalapeno or Serrano peppers

7 tablespoons of sugar

Zest of one to two oranges

1 bunch of fresh chopped cilantro

4 key limes juiced

Dash of salt

Combine and chop in food processor apples and cranberries.  Pulse about 15 times.  You may have to do it in two batches depending on the size of your processor.

Combine your chopped apples and cranberries in a bowl with the orange zest, peppers and sugar.  Let sit for 15 minutes, then add cilantro, lime juice and salt to taste.

Makes about 6 cups.