Farmers’ Market Recipes -
2011
Provided by: Elmore
Website: www.elmorecountypress.com
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Shopping your local
farmer’s market supports your community in many ways. It allows consumers to
have access to locally grown, farm fresh produce, enables farmers the
opportunity to develop a personal relationship with their customers, and
cultivate consumer loyalty with the farmers who grows the produce.
Farmers markets are an
integral part of the urban/farm linkage and have continued to rise in
popularity, mostly due to the growing consumer interest in obtaining fresh
products directly from the farm.
Whether you are an avid
gardener or are simply looking for a way to improve your health, I urge you to
begin your shopping at your local farmers’ market
________________________________________________________________
Thank
you
Ed
Walter
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Asparagus
Salad
Ingredients
3/4 cup white sugar
1/2 cup white wine vinegar
1 cup water
1/2 teaspoon salt
2 (.25 ounce) envelopes unflavored gelatin
1 tablespoon lemon juice
2 teaspoons grated onion
1 cup chopped celery
1/2 cup chopped pecans
1/2 (4 ounce) jar pimentos
1 (10 ounce) can canned asparagus, drained
Directions
1. In a saucepan, combine the sugar, white
vinegar and 1 cup water. Bring to boil and stir until dissolved.
2. In a small bowl, whisk together the
salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.
3. Once mixture is cool, add lemon juice,
onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite
mold. Refrigerate until ready to serve.
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Grilled
Asparagus
Ingredients
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
Directions
1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with
olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3
minutes, or to desired tenderness.
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Grilled
Asparagus Salad
Ingredients:
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds
Directions:
1. Preheat a grill for low heat. Combine
the lemon juice and olive oil on a plate. Place asparagus on the plate, and
roll around to coat.
2. Grill asparagus for about 5 minutes,
turning at least once, and brushing with the olive oil mixture. Remove from the
grill, and place back onto the plate with the oil.
3. In a large bowl, combine the spinach,
Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and
add to the salad along with the lemon juice and oil from the plate. Toss to
blend, and then serve.
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Asparagus
Omelet
Ingredients:
1/2 lb of asparagus, break off tough ends
2 tablespoons of butter
1 garlic clove, sliced
2 medium onions, sliced
4 eggs, lightly beaten
2 tablespoons of milk
1/2 teaspoon of salt
fresh basil, chopped
salt and freshly ground black pepper to
taste
Directions:
Remove the ends of the asparagus which
tend to be tough and cut into 1 inch length pieces. Cook in boiling salted
water for 2-4 minutes, until tender. Drain well.
Heat one tablespoon of butter in 8 inch
non stick saucepan. Add the garlic and onions and saute the ingredients until
soft and the moisture has evaporated.
Remove from the heat and keep the onions
warm.
In a small mixing bowl, combine the eggs,
milk, basil, and salt and pepper to taste.
Heat the remaining butter in the saucepan,
swirling the pan around to coat the butter evenly. You will know when the
butter is hot enough because it will begin to sizzle and bubble.
When ready pour in the egg mixture. Swirl
the pan so the mixture coats the pan evenly.
During the cooking process, constantly
fold up the cooked edges from the side of the pan to allow the uncooked egg to
run underneath.
When the egg mixture is cooked, place
cooked asparagus and onions on one half of the omelet, and fold the other side
without vegetables over the top.
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Spinach
Lasagna
Ingredients:
15 ounces Ricotta cheese
10 ounces frozen chopped spinach (thaw and
drain)
2 cups Mozzarella cheese (shredded)
3 cups Fresh Mushroom Italian Sauce
6 uncooked lasagna noodles
1/4 cup water
Directions:
Combine the Ricotta cheese with the
spinach and the Mozzarella.
Spread only one cup of the pasta sauce in
a baking dish (shallow, two quarts). Lay three lasagna noodles on top and half
of the spinach mixture. Repeat these layers. Use the remaining pasta sauce on
top. Slowly pour water around inside edges of baking dish. Cover for baking.
Bake at 400 F for forty minutes. Uncover
and sprinkle remaining mozzarella cheese on top. Bake for an additional ten
minutes or until hot. Let stand ten minutes.
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Vegetable
Medley
Ingredients:
3 cups sliced cut vegetables (such as
broccoli, cauliflower, greens, squash, beans, peas or carrots)1 tablespoon
vegetable oil
1/2 green or red pepper sliced
1/4 teaspoon powdered ginger OR 1 teaspoon
finely chopped ginger root.
1 clove garlic, minced, OR 1/8 teaspoon
garlic powder
2 teaspoons water
Directions:
Heat a 10-inch frying pan or wok over high
heat. Add oil. When oil is hot, add ginger and garlic, and cook about 30
seconds. Add vegetables, and water. Stir fry until tender. Serves 3.
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Mixed
Vegetables
Ingredients:
2 lbs of various vegetables (peppers,
eggplant, okra, zucchini, potatoes, etc.)
1/2 cup oil, divided
1 cup chopped onion
1 cup peeled chopped tomatoes
1 tablespoon chopped parsley
salt
pepper
Directions:
After cutting off inedible tips of
vegetables, wash and slice them into 1-inch squares. Sauté vegetables in half
the oil and remove them from the frying pan. Sauté onion and tomatoes in the
remaining oil, and season with parsley, salt, and pepper. Put everything in a
stock pot with a cup of water, cover tightly, and simmer until almost all
moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any
other main dish. Serves 4 people.
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Skillet
Greens
Ingredients:
3/4 pound greens (swiss chard, spinach,
collards, or beet greens)
2 teaspoons vegetable oil
3 medium cloves garlic minced, or 1/8
teaspoon garlic powder
salt and pepper, to taste
1 tablespoon vinegar
Directions:
Coarsely chop the greens (include as much
of the stems as possible). Heat the wok or a large heavy pan. Add oil and
greens. Stir-fry for 3 to 5 minutes over medium heat. Add garlic, and stir-fry
for 2 minutes more. Transfer to a bowl.
Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar,
until well mixed. Serve hot, cold, or at room temperature. Serves 2-3.
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Crunchy
Carrot Salad
Ingredients:
1 1/2 cups fresh, grated carrots
1 unpeeled red apple, chopped
1/4 cup raisins
1/8 cup toasted slivered almonds
(optional)
1/2 cup low-fat plain yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons lemon juice
Salad greens
Directions:
Combine carrots, apple, raisins, and
almonds in a salad bowl. Blend together remaining ingredients in a separate
bowl and add to carrot mixture. Serve on salad greens.
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Crunchy
Greens
Ingredients:
2 packed cups chopped spinach, collard or
beet greens.
1/4 cup finely diced onion
1 tablespoon water
1/4 cup crunchy peanut butter
1 small tomato, cut in wedges
pepper or soy sauce (optional)
Directions:
Cook spinach and onion in 1 tablespoon
water over medium heat, covered, for 3 to 5 minutes. Add peanut butter and
tomato wedges and continue heating for 1 to 2 minutes longer. Add dash of
pepper and/or 1 tablespoon soy sauce, if desired. Serves 2.
Greens and Rice
Ingredients:
1 pound spinach, collard, or beet greens,
steamed and cut into 1/2 inch strips
2 cups cooked rice, brown or white
2/3 cup grated cheddar cheese
2 eggs beaten
2 tablespoons fresh chopped parsley
1/8 teaspoon black pepper
1/4 cup soft, whole grain bread crumbs
Directions:
Wash greens and steam until tender.
Combine the cooked rice, cheese, and eggs. Add parsley and pepper. In an oiled
8”x8” casserole dish, alternate layers of rice and greens, ending with rice.
Top casserole with crumbs. Bake at 350 degrees F for 30 minutes.
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Red,
White, and Green Salad
Ingredients:
1/2 small head of cauliflower
1 small bunch broccoli
1 tomato
1/4 medium-size red onion
3-4 tablespoons low-fat Italian dressing.
Directions:
Break off tops of cauliflower and broccoli.
Chop stems; steam or microwave tops and stems until crisp-tender. Chop tomatoes
and slice onion. Place cauliflower, broccoli, tomatoes, and onion in a salad
bowl. Add Italian dressing. Toss gently and serve. Serves 3-4.
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Pasta
Salad
Ingredients:
8 oz. pasta
1/2 small red onion, chopped
1/4 cup low-fat salad dressing
Choose 3 of the following vegetables:
1 medium tomato, chopped
1 small zucchini, sliced
1/4 cup celery, chopped
1/4 cup carrots, sliced
1 medium pepper, chopped
1/4 cup green beans
1/2 cup broccoli, chopped
Directions:
Prepare pasta according to package
directions. Add chopped onion and fresh vegetables. (If preferred, steam or
stir-fry vegetables for 3-5 minutes before adding to pasta). Add salad
dressing. Mix well. Serves 4.
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Creole
Zucchini
Ingredients:
1/2 cup onion (1/2 medium), chopped
1/2 clove garlic, minced or a dash of
garlic powder1/2 cup green pepper, chopped
1 tablespoon vegetable or olive oil
1 pound zucchini, sliced
2 tomatoes, peeled and chopped
1/8 tsp. salt
1/8 tsp. pepper
1/8 cup chopped parsley (optional)
1/8 cup grated Parmesan cheese
Directions:
In pan, cook onion, garlic, and green
pepper in oil until soft. Add zucchini, tomatoes, salt, and pepper. Cover, and
cook over medium heat until zucchini is tender, about 20 minutes. Serve topped
with Parmesan cheese and chopped parsley if desired. Serves 4.
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Zucchini
Dip
Ingredients:
1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
3/4 teaspoon dried oregano
2 cups mayonnaise
Directions
1. Place zucchini in a saucepan, and fill
with enough water to cover. Bring to a boil, and cook until tender, about 5
minutes. Drain, and transfer to a food processor or blender. Process until
smooth. Add the garlic, sugar, and oregano, and process until blended.
2. Transfer the pureed mixture to a
serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before
serving.
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Split
Pea and Ham Soup
Ingredients:
8 cups of chicken broth
1 cup of milk
1 lb of dried split peas, rinsed
1-2 lb of smoked ham, cut into 1/2 inch
pieces
salt and freshly ground black pepper to
taste
1 medium onion, thinly chopped
2-3 carrots, chopped
2-3 celery stalks, thinly chopped
1 tablespoon of olive oil
1 garlic clove, thinly chopped
1 bay leaf
Directions:
Heat oil in a large soup pot and saute
onions, carrot, and celery over a medium heat. Add salt and pepper and saute
for 2 minutes.
Add garlic, bay leaf, and the dried split
peas, cook and stirring for 1 minute.
Add the chicken broth and smoked ham which
has been cut into small pieces into the rest of the ingredients.
Bring to a boil, cover the soup pout, and
allow it to simmer for about 1 hour, until peas are tender.
Remove from the heat, allow for the soup
to cool, and get red of the bay leaf.
When you have sufficiently allowed the
coup to cool down, add milk, and using a hand held blender process until you
get a smooth consistency.
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Steamed
Carrots and Onions
Ingredients:
1 cup coarsely grated or sliced carrots
1/4 small onion, chopped
1 teaspoon margarine
Dash of dillPepper to taste
Directions:
Cook onions in margarine for 1 minute in
medium saucepan over low heat. Add carrots. Season with pepper. Cover tightly
and cook until tender, about 5 to 8 minutes. Add dill. Serves 2.
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Vegetable
Lasagna
Ingredients:
1 medium zucchini, sliced
1 cup mushrooms, sliced
1 medium onion, chopped
1 clove garlic, cut in small pieces
2, 8-ounce cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 large tomato, chopped
l cup low-fat cottage cheese
1 cup mozzarella cheese, shredded, (try
part-skim)
6 lasagna noodles, uncooked
Directions:
Preheat oven to 400 degrees F. Mix
zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a
saucepan. Cover; cook 15 minutes and set aside. Mix cheeses and chopped tomato.
Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of
the uncooked noodles and half of cheese mixture. Repeat layers and end with a
third layer of sauce. Cover tightly with foil; bake 45 minutes. Remove from
oven and let stand 5 minutes before serving. Serves 4.
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Vegetable
Fried Rice
Ingredients:
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup peas
1/4 cup carrots, chopped
1/4 cup corn, broccoli, peppers or
mushrooms, chopped (optional)
2 cups boiled rice
1 tablespoon Worcestershire or soy sauce
1/4 teaspoon garlic powder, or 1 clove
fresh garlic, minced
2 teaspoons vegetable oil
Dash of pepper
Directions:
Heat oil. Add celery, onion, and garlic.
Stir-fry for 2 minutes. Add peas and carrots, and any optional ingredients.
Stir-fry again, turning pieces all the time until they are tender, about 4
minutes. Add rice, Worcestershire or soy sauce and pepper. Stir-fry about 2
minutes. Serves 4.
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Brussels
Sprouts Marinate
Ingredients:
1 lb. Brussels sprouts
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vinegar
1/2 teaspoon mustard
1/2 cup oil
Directions:
Cook Brussels sprouts until just barely
tender in boiling water. Drain. In a separate bowl, mix all other ingredients.
Pour over cooked Brussels sprouts while they are still warm. Refrigerate for 4
hours before serving.
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Italian
Basil Tomato Salad
Ingredients:
4 medium fresh tomatoes
5-6 fresh basil leaves, chopped
2 tablespoons vegetable oil
3 tablespoons wine vinegar
salt and pepper to taste
Directions:
Cut the tomatoes in thin wedges or slices
and spread them out in a wide, shallow bowl. Combine remaining ingredients and
sprinkle over tomatoes. Baste the tomatoes with the dressing by tilting the dish
and spooning it over the tomatoes repeatedly. Marinate 20-30 minutes before
serving. Serves 4
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Tomato
Soup
Ingredients:
2 tablespoons of olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 garlic cloves, chopped
1 1/2 lb of ripe tomatoes, quartered
13 oz of canned tomatoes
4 cups of chicken stock
salt and pepper to taste
1 tablespoon of fresh basil, chopped
olive oil
Directions:
Heat the oil in a large saucepan and saute
the onion, carrot, celery and garlic for 5 minutes. Add the tomatoes and
continue to cook for a further 3-4 minutes until the tomato has broken down.
Add the canned tomatoes, chicken stock and
1 cup of water. Bring to a boil, reduce the heat and simmer for 30 minutes.
Remove from the heat and allow the soup to
cool down a little. Puree the soup in batches in a blender.
Season to taste with salt and freshly
ground black pepper. Be generous with the pepper, tomato soup tastes great with
a lot of pepper.
Serve immediately while hot and garnish
with chopped basil and a drizzle of extra virgin olive oil.
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Baked
Winter Squash
Ingredients:
1 large acorn or butternut squash
2 tablespoons maple syrup
1 teaspoon cinnamon
Margarine or Nonstick cooking spray
Directions:
Preheat oven to 400 degrees F. Lightly
grease a baking sheet with the margarine or cooking spray. Slice the squash
into rounds 1/4 inch thick. Remove seeds on each slice and arrange squash in a
single layer on the baking sheet. Bake the slices for 8 minutes, turn, and
drizzle lightly with maple syrup and cinnamon. Bake for 8 minutes longer;
remove from the oven and let cool. Serves 4.
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Broccoli-Potato
Soup
Ingredients:
3 medium potatoes, peeled and diced
1 1/2 cups fresh broccoli, chopped
1/2 medium onion, finely chopped
1 1/2 cups water
3 cups skim milk
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup cheese, grated
Directions:
Bring water to a boil. Add vegetables and
cook over medium heat until tender, about 15 minutes. Do not drain. Remove half
of vegetables and mash. Return them to pot. Add milk, pepper, and garlic. Heat
through. Serve with cheese sprinkled on top. Serves 6.
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Grilled
Potatoes and Mushrooms
Ingredients:
8 potatoes, sliced
1 (10.75 ounce) can condensed cream of
mushroom soup
1 cup fresh sliced mushrooms
1 onion, sliced
1/2 cup butter
seasoned salt to taste
Directions:
1. Preheat an outdoor grill for medium to
low heat.
2. Place a piece of foil large enough to
hold all the ingredients flat on a table. Place the potatoes in the center of
the foil; pour the soup over the potatoes, and then top with the mushrooms and
onion. Arrange the butter all over and around the vegetables and then top off
with your favorite seasonings. Now either fold foil over to seal or use another
large piece to seal the entire package.
3. Grill over medium to low heat on a top
rack, if possible, for 1 hour.
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Savory
Grilled Potatoes
Ingredients:
1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes cut into 1/4 inch
slices
1 small onion, sliced and separated into
rings
2 tablespoons butter
Directions:
1.
In a large bowl, combine the first seven ingredients. Add potatoes and onion;
toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil
(about 18 in. square). Dot with butter. Fold foil around potato mixture and
seal tightly. Grill, covered, over medium heat for 30-35 minutes or until
potatoes are tender, turning once.
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Creamy
Herb & Potato Soup
Ingredients:
2 potatoes, peeled and cubed
2 cups water
1 large onion, diced
1/4 cup butter, cut
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon thyme, dried and crushed
1/4 teaspoon rosemary, dried and crushed
1/4 teaspoon pepper
1 1/2 cups milk
Directions:
Bring the two cups of water to a boil,
cook cubed potatoes until soft.
In another saucepan, grill diced onion in
butter. Then add the flour, salt, herbs and spices. Slowly stir in the milk.
Bring to a boil; cook while stirring for 3 minutes. Add in the cooked potatoes
with this mixture; heat all together.
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Creamy
Au Gratin Potatoes
Ingredients:
1/2 cup of onions, chopped
1 can of cream of celery soup
3 oz of cream cheese, cut into cubes
3-4 cups of potatoes, peeled and sliced
into 1/4 inch slices
1/3 cup cheddar cheese, shredded
Directions:
Heat the oven to 400 ° F.
Grease a large square oven dish.
In a saucepan, add 1 teaspoon of butter
and cook the chopped onions over a medium heat for 5 minutes, or until the
onions are tender.
Now add the cream of celery soup and cream
cheese cubes, making sure to constantly stir all the ingredients, until it
becomes a cream hot sauce texture.
In the oven dish, add layers of the
potatoes and hot cream sauce, making sure to end with a sauce layer on top.
Bake the dish for 45 minutes until the hot
cream sauce is bubbly and potatoes are tender.
Remove the creamy gratin potatoes from the
oven. Transfer to a serving plate and sprinkle with cheese.
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Grilled
Garlic Potatoes
Ingredients:
6 medium baking potatoes, peeled and
thinly sliced
1 large white onion, sliced
3 tablespoons butter, sliced
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese
Directions:
1.Preheat grill for high heat.
2.Arrange potato slices, separated by
onion and butter slices, on a large piece of aluminum foil. Top with garlic,
and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
3.Place on the preheated grill, and cook
20 minutes, turning once, or until potatoes are tender.
4.Sprinkle potatoes with Cheddar cheese,
reseal foil packets, and continue cooking 5 minutes, until cheese is melted.
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Baked
Potato Salad
Ingredients:
3 medium potatoes, diced
1 teaspoon of salt
2 tablespoons of salad dressing oil
1/2 onion, thinly chopped
1 teaspoon of mustard
1/4 teaspoon of celery seed
2 tablespoons of cider vinegar
1/4 cup of carrot, shredded
1/2 cup of water
1/2 cup of tasty cheese
Directions:
Place the potatoes in a saucepan with 1
inch of cold water and 1 teaspoon of salt. Bring the water to boil and cover
the saucepan.
Reduce the heat and simmer the potatoes
for 25 minutes, until tender, and then drain and cool the potatoes.
When the potatoes have been cooked, peel
them and cut 1/4 inch thick slices.
Pour oil into a medium frying pan and when
hot put the finely chopped onion. Sauté the onions until soft.
Stir in flour, mustard, celery seed and
the remaining salt.
Gradually stir in the water and vinegar.
Cook over a low heat, stirring constantly, until mixture thickens.
Combine the diced potatoes and carrots
into a large bowl. Pour over the marinade and use your hands to mix thoroughly.
Spoon half of the potato mix into a
shallow oven dish and sprinkle with tasty cheese.
Make another layer with the potato mixture
and sprinkle over the last bit of cheese.
Bake in a 350 ° F oven for 15 to 20
minutes. You will know when it’s ready because the cheese will be melted.
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Scalloped
Potatoes for the BBQ
Ingredients:
4 red potatoes
1 onion, chopped
4 cloves of garlic, chopped
1/4 cup of chopped fresh basil
1/4 cup of butter
salt and pepper to taste
Directions:
Preheat the grill to medium heat. Slice
the potatoes as thinly as possible and layer on aluminum foil with the onion,
garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil
around the vegetables to form a packet. Place the packet on heated grill and
cook for 20 for 40 minutes, depending on the thickness of the potato slices.
Turn packet halfway through cooking.
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Potato
and Cabbage Soup
Ingredients:
1 onion, grated
3 tablespoons oil or margarine
2 carrots, finely chopped
3 celery stalks, finely chopped
1 tablespoon flour
1 tablespoon tomato sauce
5 cups meat stock
1 pound cabbage, finely chopped
2 tablespoons vinegar
1 pound potatoes, diced
2 beet roots, diced
salt
pepper
4 tablespoons cream
Directions:
1. Sauté onion lightly in oil.
2. Add carrots and celery and continue to
sauté.
3. Add flour and continue to sauté.
4. Add tomato sauce and a few tablespoons
of stock slowly, stirring continuously. Cook over low heat until the sauce is
ready.
5. Boil the remaining stock and add
cabbage.
6. Add vinegar and cook for 15 minutes,
then add potatoes and beet roots and cook for another 5 minutes.
7. Season with salt and pepper and serve
hot, covered with a tablespoon of cream for each dish. Serves 4 people.
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Potato
Pizza
Ingredients:
1/2 cup broccoli, chopped
1/4 onion, chopped
1/4 cup carrots, chopped fine
1 small tomato, sliced
2 baked potatoes
1/2 tablespoon margarine
1/2 tablespoon flour
1/2 cup skim milk
1/4 cup cheese, shredded
Directions:
Cook broccoli, onions, and carrots in a
small amount of water until tender and set aside. In a saucepan, melt margarine
and stir in flour. Add milk slowly while stirring. Cook until sauce thickens,
stirring occasionally. Add cheese and stir until melted. Add vegetables to
cheese sauce and stir.
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Potato,
Pepper, and Onion Bake
Ingredients:
1 pound potatoes (3 medium)
1 - 1 1/2 pounds bell peppers (3 to 4
medium, green, yellow, orange, and/or red)
1 large sweet onion
2 tablespoons vegetable oil
Black pepper to taste
Directions:
Cut cleaned potatoes into 1 inch slices or
chunks. (Peel thick-skinned potatoes). Cut peppers into 1 1/2 to 2 inch pieces.
Peel onion and cut into chunks. Place potatoes, peppers, and onions in shallow
ovenproof dish. Pour oil over vegetables and lightly toss to coat with oil.
Sprinkle with pepper. Bake at 425
degrees for 30 minutes. Serves 4.
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Sweet
Potato Salad
Ingredients:
2 medium potatoes
1 sweet potato
4 large eggs
2 stalks celery (diced)
1/2 onion (diced)
3/4 cup mayo
1 tablespoon mustard
1 teaspoon salt
1 1/2 teaspoons black pepper
Boil a large pot of salted water. Add in
the sweet potatoes and cook until tender, around thirty minutes. Drain, let
cool, then peel and cut.
In a saucepan of cold water, place in the
eggs. Boil water, then cover and remove from the heat. Let the eggs stand in
hot water for around ten minutes. Remove, let cool, then peel and chop.
Mix the potatoes, eggs, celery and onion.
Whisk together the mayo with the mustard,
salt and pepper. Mix into potato mixture, stir until well to coated.
Refrigerate and serve chilled.
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Stuffed
Mushrooms
Ingredients:
18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
Directions:
Preheat the oven to 350 degrees. Clean
mushrooms and wipe dry.
Remove stems and chop fine. Heat oil in a
skillet over medium high heat and saute chopped mushroom stems, onions, garlic
and walnuts until onion is tender. Remove from heat.
Stir in shredded wheat, cheese, basil,
parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture
firmly. Arrange mushrooms in a shallow baking dish and sprinkle tops with
paprika.
Bake 20 to 25 minutes or until mushrooms
are tender.
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Stuffed
Peppers with Rice & Cheese
Ingredients:
6 oz of roasted peppers
1 cup of uncooked rice
8 oz of cheddar cheese, shredded
3 garlic cloves, sliced
2 tablespoons of of fresh parsley, finely
chopped
salt and freshly ground black pepper to
taste
2 tablespoons of butter
3/4 cup of water
Directions:
Cut open the roasted peppers so they lay
flat side down on the kitchen bench top, by cutting them through the middle on
one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse
the roasted peppers and drain well.
Cook the rice as per the packet
instructions.
Add the garlic and onion to a preheated
pan with butter and saute the onion until soft. Add the water and cheddar
cheese, stirring constantly until completely melted and blended with the rest
of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.
Spoon in the rice mixture into the cavity
of each roasted pepper, trying to keep as much filling inside as possible. Top
each pepper with chopped parsley.
Heat oil in a frying pan and cook the
peppers until golden, turning once to brown evenly. Sprinkle with salt and
pepper if required.
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Pinto
Beans with Jalapeno
Ingredients:
1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken
broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
Directions:
Place the pinto beans in a large pot, and
pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and
pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2
hours, stirring often, until beans are tender. Add water as needed to keep the beans
moist.
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Mexican
Pinto Beans
Ingredients
1 pound dry pinto beans
1/2 pound bacon
4 serrano peppers
Directions
1. Place the beans in a large pot with
enough water to cover by 3 to 4 inches, and bring to a boil. Remove from heat,
and let sit 1 hour. Drain water. Pour in enough fresh water to cover beans by 3
to 4 inches, and bring to a boil. Reduce heat, cover, and simmer 1 hour.
2. Place bacon in a skillet, and cook over
medium high heat until evenly brown. Crumble bacon, and transfer, along with
grease, to the pot with the beans. Continue to cook beans on low heat for 30
minutes.
3. Place the whole chile peppers into the
pot, and continue cooking beans 1 hour, or until tender.
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Steak
with Red Wine Sauce
Ingredients:
4 sirloin steaks
olive oil for cooking
2 tablespoons of butter
red wine sauce
3 1/2 oz of red wine
salt and pepper to taste
Directions:
Brush the sirloin steaks with a little oil
to prevent them from sticking to BBQ cooking surface.
Cook steaks on the BBQ hot plate until the
meat is well cooked on both sides. How long you cook the steak for will depend
on if you prefer your steak cooked rare, medium, or well done. When cooking the
steak use the juices which will appear on the uncooked side as an indication
when you should turn the steak over.
To make the red wine sauce, pour 3.5 oz of
red wine into a small frying pan over medium heat. Continue the red wine reduction
until you have reduced the red wine by 2/3. Add a dollop of butter, stirring
constantly to combine the butter with the wine. Reduce from the heat when the
butter is no longer visible in the pan and the sauce has a smooth consistency.
Place the cooked steak on a serving plate
on top of green vegetables, pour over red wine sauce. Serve some greens to
accompany this dish on the side (optional).
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Lamb
Rosemary Stew
Ingredients
2 tablespoons of olive oil
1/2 lb of lamb, cut into 1 inch cubes
1 large potato, peeled and cubed
1/2 onion, thinly sliced
3 cups of chicken broth
2 celery sticks, chopped
4-6 mushrooms, sliced
2 teaspoons of fresh rosemary
1/2 teaspoon of fresh thyme
1/4 teaspoon of oregano
1/4 teaspoon of sage
1/4 cup of red wine
Directions:
Heat olive oil in cooking pot. When hot
add the onion, celery, and mushrooms. Cook the vegetables until soft. Remove
the veggies from the cooking pot and set aside.
Cut the lamb into 1 inch cubes.
Heat the remaining oil in cooking pot and
add the lamb. Saute the lamb cubes over a medium heat until browned on all
sides. Add the cup of water and continue to cook the lamb stew for
approximately 1 hour, stirring occasionally. Add the hot chicken broth and
continue to stir.
Transfer the cooked vegetables back into
the stew mixture. Add the rosemary and other herbs, potato and red wine, and
continue to cook over a low heat and simmer for an additional 1 hour, until the
meat is soft and developed flavor.
Serve the lamb stew immediately while warm
with bread.
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Fruit
Recipes
Refreshing
Summer Shake
Ingredients:
1 1/2 cups fresh fruit (strawberries,
blueberries or peaches)
1/4 cup nonfat dry milk powder mixed with
1/2 cup water, or 1/2 cup skim milk
1/4 cup vanilla low-fat yogurt
4 ice cubes crushed
Directions:
Cut fruit into pieces, and mash through a
strainer or with a fork. (If using peaches, peel and core first)Crush ice cubes.
Beat together fruit, milk, and yogurt in a blender or food processor. Add
crushed ice and beat again. Serves 2.
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Fruit
Yogurt Pudding
Ingredients:
3/4 cup fresh fruit from the farmers’
market such as strawberries, raspberries, blueberries, apples, peaches, or
pears)
2 teaspoons lemon juice
1/2 cup plain or vanilla low fat yogurt
1/2 cup (4 ounces) low-fat cottage cheese
2 teaspoons honey
1/2 teaspoon vanilla
Directions:
Line the bottom of bowl with fresh sliced
fruit. Sprinkle fruit with lemon juice. Whip together yogurt, cottage cheese,
honey and vanilla. Cover the fruit with the yogurt mixture and refrigerate for
several hours before serving. Serves 3.
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Fruit
Salad Parfait
Ingredients:
1 cup low-fat vanilla yogurt
1/2 cup sliced peaches, apples, pears, or
other fruit1/2 cup strawberries, blueberries, or other berries Granola or
graham crackers for topping (optional)
Directions:
Spoon 1/4 cup yogurt into each glass. Add
1/2 cup fruit. Top with 1/4 cup yogurt. Top with granola or crushed graham
crackers, if desired. Serves 2. Note: Create a variety of flavors by using
different combinations of fruit.
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Baked
Apple Wedges
Ingredients:
2-3 baking apples (
1/2 tablespoon sugar OR brown sugar
ground cinnamon to taste
1/8 cup orange juice (optional)
Directions:
Peel, core, and cut apples into quarters
or wedges, depending on the size of the apple. Place apples in 1 quart baking
dish. Dot apples with margarine. Sprinkle apples lightly with sugar and
cinnamon. Orange juice may be added if desired. Bake at 375 degrees until
tender, about 30 minutes. Serves 2.
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Apple
Salad
Ingredients:
1 large apple
1 tablespoon raisins
1 1/2 tablespoons peanut butter
Directions:
Core apple and remove seeds. Remove part
of the inside of apple and mix with peanut butter and raisins. Stuff mixture
back into cored apple. Serves 1.
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Stuffed
Melon
Ingredients:
1 cantaloupe or other melon
Any combination of fresh fruit:
strawberries, blueberries, raspberries, apples, peaches, or pears
Directions:
Cut melon in half and scrape out seeds
from center. Heap fresh berries and/or fruit into hollowed out part of melon.
Top with low-fat yogurt, cottage cheese, or sherbet if desired. Serves 2
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Applesauce
Ingredients:
6 apples (or 4 apples and 2 pears)
1/2 cup water
1/4 teaspoon cinnamon
Directions:
Wash, peel, and cut fruit into small
pieces. Discard core. Put apple pieces in a saucepan. Add only enough water to
cover the bottom of the pan. Place saucepan on burner and bring water to boil.
Turn heat down to a simmer and cover. Stir occasionally until apples are soft.
Turn off heat. Mash apples and add cinnamon. Serve warm or cold. Serves 4.
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Blueberry
Buttermilk Muffins
Ingredients:
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup buttermilk
1 cup blueberries (fresh or frozen)
For Topping:
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup all purpose flour
1/4 cup butter (softened)
1 1/2 teaspoons finely ground cinnamon
Directions:
Begin heating oven at 400 degrees F.
Grease muffin tin or line with paper cups.
Mix flour, sugar, salt and baking powder.
In another bowl, combine vegetable oil, egg and buttermilk. Mix together with
flour mixture. Add in blueberries (or other fruit). Fill cups all the way to
the top, and sprinkle on the crumb topping (see next step)
For the crumb topping: Mix topping
ingredients: white and brown sugar, flour, butter, and ground cinnamon. Add to
muffins before baking. *
Bake for 20 to 25 minutes or fully cooked
and until golden.
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Blueberry
Cobbler
Ingredients:
2/3 cup flour
˝ cup sugar
1 ˝ teaspoons baking powder
2/3 cup low-fat milk
2 Tablespoons butter or margarine, melted
2 cups blueberries, cleaned and washed
Directions:
Preheat oven to 350 degrees. In medium
bowl, combine flour, sugar, and baking powder. Stir in the milk and mix the
batter until it is smooth. Pour the melted butter or margarine into 1 or 1 ˝
quart casserole dish. Pour in the batter, and sprinkle the blueberries on top.
Bake the cobbler for 40-45 minutes or until it is lightly browned. Serves 8.
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Blueberries
with Lemon & Honey
Ingredients:
2 cups fresh blueberries, washed
1 cup plain yogurt
1 tablespoon lemon juice
2 tablespoons honey
Directions:
Place 1/2 cup blueberries in 4 bowls.
Combine yogurt, lemon juice and honey.
Serve about 1/4 cup dressing over each bowl of berries. Serves 4.