Recipes

STRAWBERRY HIBISCUS LIMEADE

Tuesday, September 05, 2023

STRAWBERRY HIBISCUS LIMEADE


Yield: 8 servings

  • Pineapple juice
  • 2 sprigs fresh mint, leaves picked and stems discarded
  • 2 hibiscus tea bags or ½ cup dried hibiscus flowers
  • ¼ cup fresh lime juice
  • ½ pound fresh strawberries, hulled
  • ½ cup store-bought hibiscus syrup or homemade simple syrup
  • Fresh strawberries, lime slices and fresh mint leaves, for serving (optional)

Step 1

The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.

Step 2

To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)

Step 3

Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.

Step 4

While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)

Step 5

Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.

Step 6

Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.

Source: NYT Cooking https://cooking.nytimes.com/recipes/1023270-strawberry-hibiscus-limeade#notes_section

Lemony White Bean Soup with Turkey and Kale/COMPANY POTATOES& More

Tuesday, September 05, 2023

Lemony White Bean Soup with Turkey and Kale
comment: It's the lemon that really makes this soup.

Yield: 4 servings

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
  • 1 tablespoon tomato paste
  • ¾ teaspoon ground cumin, plus more to taste
  • ⅛ teaspoon red-pepper flakes, plus more to taste
  • ½ pound ground turkey (or turkey sausage)
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon kosher salt, plus more to taste
  • 1 quart chicken stock
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
  • Fresh lemon juice, to taste

  1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

  2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  3. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  4. Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  5. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  6. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

submitted by Allison Liddell
Source:
https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?ds_c=71700000052595478&gclid=CjwKCAiAxP2eBhBiEiwA5puhNQWQYTDeL4KnbtB5ylZfP--wM7wGEGBxVGGLhzg57UHW_fwH12ovkBoCYU8QAvD_BwE&gclsrc=aw.ds

 

Company Potatoes submitted by our own Nancy Lovett




Another popular recipe from the Holiday Party. This is a recipe from a 1994 First United Methodist Church Cookbook in Bonham, TX. There are many versions of this, some call it "Funeral Potatoes".
Adjust as needed on the salt and pepper. Nancy also added some Ranch seasoning powder recipe mix. Other options would be Onion dip in addition to the sour cream or grated onion or scallion
 

8 – oz Sour Cream
1 (2-lb) bag hash brown potatoes
½ cup melted butter
½ tsp salt
¼ tsp pepper
1 can Cream of Chicken soup
2 cup grated cheddar cheese
Defrost the hash browns, slightly and crumble up. Mix above ingredients and put in a buttered dish (can use cooking spray).

Topping:
1/2 cup melted butter
2 cups crushed cornflakes or any other crunchie topping. Nancy used panko.
Mix melted butter and your crunchie topping together and spread on top of potato mix.
 
Bake at 350 for 40 – 45 minutes.

 

CIABATTA TOMATO SANDWICH/GRILLED SWORD FISH/ZUCCHINI RELISH

Tuesday, September 05, 2023
This recipe provided by our own Diana Gifford:
Ingredients:
Ciabatta bread,
Olive oil, clove of garlic,
smoked salt,
Campari tomatoes,
fresh basil,
sliced red onion(optional),
fresh mozzarella
Brush one side of bread with olive oil, cut garlic clove in half and rub on each half of bread (I think this step really makes the sandwich!).
Toast bread. I toast a whole loaf on a baking sheet in the oven at 400° for 8ish min, you want to take out before too crunchy.
Place sliced tomato, then salt, then basil, then mozzarella, then onion. I make sure the olive oil side is on the out side of the sandwich. 
I buy the smoked salt different places, but Whole foods sells Frontier brand that is good and crunchy. There are 2 alder, which comes with a grinder, and applewood which is a finishing salt. This smoked salt really adds that umami flavor and depth.
The bread is just a ciabatta loaf that we had sliced at Whole Foods, sourghdough works well too. 
Tomato basil sandwiches are one of the things that I wait for each year. They make the hard work in the garden and all the heat bearable!
 
Grilled Swordfish Nicoise - submitted by our own Allison Liddell
serves 4

This is actually a Weight Watchers recipe, believe it or not, but it was so good! I've also made it with grilled salmon. And I've added avocado to it at times. Yum!

Ingredients:

Cooking spray, 4 spray(s)
Uncooked fingerling potato(es), 1pound(s)
Egg(s), 4 large egg(s)
Uncooked French green bean(s), 8oz
Uncooked swordfish fillet(s) 1 1⁄2pound(s), 4 (6-oz) steaks
Kosher salt 1tsp, divided
Black pepper 1 tsp, divided
Extra virgin olive oil 2 Tbsp
Fresh lemon juice 1 1⁄2Tbsp
Dijon mustard 1 tsp
Garlic 1 clove(s), grated
Arugula 4 cup(s)
Cherry tomato(es) 2 cup(s), halved
Nicoise olives 16 olive(s)



Instructions
Off heat, coat grill rack and grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
In Dutch oven or large saucepan, add potatoes and enough water to cover by 1 inch. Bring to boil over high heat. Carefully add eggs and reduce heat to medium. Cook eggs for 8 minutes. Using slotted spoon, transfer potatoes and eggs to bowl of ice water. (If potatoes are not tender yet, cook for another minute or two.) Add haricots verts to boiling water and cook until crisp-tender, about 4 minutes. Drain haricots verts and transfer to ice water. Drain vegetables and eggs and pat dry with paper towels. Peel eggs and cut in half lengthwise.
Lightly coat both sides of fish with nonstick spray. Cut red spots out of fish. Season with 1⁄2 tsp each salt and black pepper. Cut potatoes in half. Coat potatoes and haricots verts with nonstick spray. Arrange fish on grill, and potatoes and haricots verts on grill pan. Cook until fish flakes easily with fork and vegetables are charred in spots, 4 to 5 minutes per side. Season vegetables with 1⁄4 tsp each salt and pepper.
In small jar, combine oil, lemon juice, mustard, garlic, and remaining 1⁄4 tsp each salt and black pepper. Cover jar with lid and shake well. In medium bowl, toss arugula with 1 tbsp dressing. Arrange 1 cup arugula each on 4 plates. Top each plate with 1 fillet, 2 egg halves, 1⁄2 cup tomatoes, and 4 olives. Divide potatoes and haricots verts among plates. Drizzle with remaining dressing.
Serving size: 1 salad

Lela’s Zucchini Relish submitted by our own Sigrid Ruetti




 
Grind and let stand at least 5 hours or overnight: 5 cups zucchini, 4 c ps onions, 1 Tbl salt
 
Drain real good. Wash in cold water and let drain thoroughly. 
 
Add:
2 1/2 Cups vinegar  4 cups sugar, 1 small jar pimentos chopped, 2 teas celery salt, 1 teas each nutmeg, dry mustard, turmeric, and cornstarch  and 1/2 teas pepper
 
Mix well and cook 30 minutes. Don’t over cook or your relish will be mushy. Seal hot in sterilized jars. 
 
I don’t typically make 6 quarts. If the jars aren’t full, I refrigerator any extra in tupperware. 

Submitted by Sigrid Ruetti.

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES & M0RE

Tuesday, September 05, 2023

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

peanut butter oatmeal chocolate chip cookie
Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 large eggs, at room temperature
1 cup (260g) creamy peanut butter
2 teaspoons pure vanilla extract
2 cups (170g) old-fashioned whole rolled oats
2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired

Instructions

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
Cookies stay fresh covered at room temperature for up to 1 week.

https://sallysbakingaddiction.com/peanut-butter-oatmeal-chocolate-chip-cookies/

LEMON DILL ORZO WITH  MEATBALLS



Lemon-Dill Meatballs With Orzo

Time 40 minutes
Yield: 4 servings

With nutty orzo, tender meatballs, bitter greens and spoonfuls of herby yogurt, this Mediterranean-inspired skillet dinner is hearty yet light. There’s an incredible amount of dill, but don’t bother plucking fronds from the stems. Instead, chop the whole plant until you hit the roots; the stems are crunchy and flavorful. While the fennel seeds are optional, their anise flavor is reminiscent of tarragon, so alongside the orzo’s anchovies and the herb yogurt, you might be reminded of green goddess dressing. Instead of orzo, try rice or pearl couscous, and add liquid as needed until tender.

INGREDIENTS

1½ cups loosely packed chopped dill (about 3 ounces), plus more for serving
1 cup full-fat Greek yogurt
1 large garlic clove, finely grated
1 lemon, zested and halved
1 pound ground turkey or chicken
1 teaspoon fennel seeds (optional)
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons unsalted butter
1 cup orzo
3 anchovy fillets
4 cups chopped escarole, spinach, mustard greens or baby kale (about 3 ounces)

PREPARATION

Step 1

In a medium bowl, stir together the dill, yogurt, garlic and lemon zest. Transfer ½ cup of the yogurt to a large bowl, along with the ground turkey, fennel seeds (if using) and 1 teaspoon salt; mix lightly with your hands to combine. Roll into 12 meatballs about 3 tablespoons each and refrigerate until Step 3. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)

Step 2

To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Set aside.

Step 3

In a medium skillet, melt the butter over medium. Add the orzo, anchovies and ½ teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2½ cups water and bring to a boil over medium-high. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the orzo is tender and the meatballs are cooked through, 12 to 14 minutes.

Step 4

Turn off the heat, add the escarole on top and season with salt and pepper. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes. Taste the orzo and season with salt and pepper. Serve with a spoonful of the yogurt, plus more dill and black pepper.


Source: New York Times Cooking
https://cooking.nytimes.com/recipes/1024124-lemon-dill-meatballs-with-orzo

Editor's note: This recipe is for a very yummy, decadent-tasting dish that is actually really light. To make it even lower in calories, use very low fat turkey and fat-free Greek yogurt. SOOO good.


 
 
Beet and Ricotta Hummus

Makes about 2¼ cups

1 baseball-sized red beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 tsp (or more) kosher salt

10 cranks freshly ground black pepper

¼ tsp ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

Preparation

1. Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

2. Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

3. Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

4. Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.

https://www.bonappetit.com/recipes/slideshow/spring-recipes
 

JALAPENO POPPER WONTON CUPS

Monday, April 24, 2023

Jalapeno Popper Wonton Cups 4

Here's the recipe for the Jalapeno Poppers I brought to the April 2023 meeting.

by Jacki Brewer

This makes 12 wonton cups.

Ingredients

12 wonton wrappers.  They can be found in the fresh produce section of the grocery store. I found this brand at Target  -  Nasoya Vegan Wonton Wrappers.

You get quite a few.  They can be frozen.  I seperated the extras into stacks of 5 or 6 and separated each stack with a coffee filter then placed them all in a freezer bag.

4 oz. cream cheese softened

1/2 cup sour cream 

12 oz. bacon cooked and crumbled.  Reserve2 tbsp.

1 cup shredded cheddar cheese, Reserve 2 tbsp.

3-4 jalapenos, seeded and chopped.  For more spiciness, leave some of the seeds.

Instructions

1. Preheat oven to 350F.

2.  Spray muffin pan with cooking spray.

3.  Place one wonton wrapper in each muffin cup and bake 10 minutes.  I check mine about 7-8 minutes to make sure they haven't gotten too brown.

4.  Remove from oven and cool slightly.

5.  In a medium mixing bowl stir together the cream cheese, sour cream, cheddar cheese, bacon and jalapenos.

6.  Spoon filling into the wonton cups, then sprinkle with the reserved bacon and jalapeno.

7.  Return to over and bake for an additional 8-10 minutes until wontons are golden brown and cheese is melted.

8.  Remove from  oven, serve and enjoy.

For additonal color and flavor I sprinkled some smoked paprika on my wonton cups before baking.

 

 

FRESH TOMATO RECIPES

Tuesday, June 23, 2020

Here are some great recipes for those wonderful tomatoes you are harvesting from you garden this summer:

42 FRESH TOMATO RECIPES FROM SOUTHERN LIVING

tomatoes

More Articles …

  1. FROZEN PASSION SORBET
  2. Farro-Vegetable Hash with Chermoula  
  3. PRESERVING YOUR GARDEN GROWN HERBS
  4. NATURALLY FERMENTED SPICY DILL PICKLES

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