Beet Salad with Walnuts and Goat Cheese
1 1/2 pounds beets
Salt & Pepper to taste
2 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup walnuts
1 bunch arugula
4 oz goat cheese
Cook beets in boiling water until soft. Drain, peel, and slice. Toast walnuts in 350 degree oven. Whisk vinegar with S&P. Slowly drizzle in olive oil while whisking. Wash arugula and drain. Build salad by dressing the arugula and topping with beets, walnuts, and goat cheese.
Curried Apple-Pumpkin Soup
1 chopped apple (any variety)
1 tbsp butter
1 chopped onion
1 tbsp curry powder
2 tsp grated fresh ginger
1 tsp minced garlic
2 cups water
2 cups pumpkin puree
Salt, Pepper, & Honey to taste
In saucepan, cook apple in butter over medium-high heat until golden. Add onion, curry powder, ginger, and garlic. Reduce heat to medium and cook 4 minutes or until soft. Stir in water and pumpkin puree adding more water if needed. Simmer 15 minutes to develop flavors. Season to taste.
Apple Pecan Cobbler
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples. In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.Bake in the preheated oven for 55 minutes.
One can of evaporated milk will give you 3 cobblers!
Buttercup Squash Soup
with spiced cream
1 large buttercup squash ( or butternut or sunshine)
1 cup heavy whipping cream
T. Butter
Salt and Pepper to taste
Vegetable or chicken broth
Optional: Sage, Agave or maple syrup
Directions
Cut squash in half lengthwise. Clean out seeds.
Place upside down in glass baking dish with about
1/2 inch of water. Cover in plastic wrap and microwave
about 5 -20 min.When soft scoop out squash and
blend, but do not liquefy. Thin a little with chicken broth.
Place in pan, stir in cream, salt ,pepper and butter.
Add optional ingredients if desired. heat.
then serve with spiced cream.
And enjoy!
Spiced cream
1/2 c sour cream
Dash cinnamon
dash nutmeg
Cucumber Potato Salad
2 medium red potatoes, cooked and cubed
2 tablespoons mayonnaise
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/4 teaspoon salt
1 medium cucumber, sliced
2 tablespoons toasted, chopped pecans
Directions
In a bowl, combine the first seven Ingredients.
Place cucumber slices in a fan shape on two
salad plates; top with potato salad.
Sprinkle with pecans. and enjoy!
Optional: Add Cucumber into salad
and stuff into bell peppers for individual servings!
Sour Cream Apple Pie with Streusel Topping Recipe
Prep time: 10 minutes Cook time: 45 minutes
INGREDIENTS
Filling:
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see pâte brisée recipe)
Topping:
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembes coarse crumbs. Chill until needed in the recipe.
METHOD
1 Preheat oven to 400°F.
2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.
4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.
Let cool for a hour before serving.
Yield: Serves 8.
Curried Apple-Pumpkin Soup
1 Granny smith apple (chopped) or any apple you want
1 T butter
1 onion (chopped)
1 T curry powder
2 tsp grated ginger
1 tsp minced garlic
2 cups water
2 cups pumpkin puree
Directions
Cook 1 chopped Granny Smith apple in 1 Tbsp butter
in saucepan over medium-high heat until golden.
Add 1 chopped onion, 1 Tbsp curry powder,
2 tsp grated fresh ginger, and 1 tsp minced garlic.
Reduce heat to medium and cook, stirring,
until softened, 4 minutes.
Stir in 2 cups each water and pumpkin puree,
adding more water if too thick. Simmer,
stirring occasionally, about 15 minutes.
Season with salt, pepper, and honey to taste.
Thai Basil Chicken Eggplant Curry
2-3 chicken breasts
1/3 cup oil (Peanut or Olive or Coconut)
2-3 tbs Red Curry Paste
4 Red Potatoes, Sliced
4 Carrots, Thinly Sliced
8 Thai Eggplants, cut bite sized
2 Bell peppers (RED or Green or Both) cut cubed
1 Onion, Diced
3-4 medium Zucchini, diced
7-8 Thai Basil Sprigs
1 can Coconut Milk
2 cups Chicken or Vegetable broth
2-3 tbs Red Curry Paste
Peanuts
Rice white or jasmine
Know this recipe is made to be hot!
Use Large wok or Crock Pot. Simmer Oil
and Curry Paste Add Chicken Simmer. Add potatoes
and carrots cover and simmer. Add eggplant,
bell peppers and onion, cover and simmer.
Blend Coconut milk broth and curry paste pour in.
Simmer till carrots or potatoes are tender
and chicken is cooked. Serve over rice with Peanuts.
And Enjoy!
Sautéed Beet Greens With Onions, Garlic and Olive Oil
This is a great recipe that can be made with any type of greens, but is especially good with beet greens. We just ate it for lunch today. I often crack an egg (fresh Petersen Family Farm eggs) or two over it and cook that in to add protein and make it more of a meal. It can be served as a side dish, tossed with pasta or added to an omelet or risotto, or used in a gratin, frittata or a quiche. However you choose to serve it we recommend it is topped with the Garlic Yogurt Sauce (recipe follows).
1/2 pound beet greens (1 large bunch)
Salt to taste
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
½ large or 1 small onion chopped
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper
1. Before preparing the greens, make the yogurt sauce so that the flavors can blend.
2. Bring a large pot of water to a boil while you stem the greens (I like to chop and cook the stems separately because they take longer than the greens- then I add them to the cooking onion) then and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chopped onion and sauté until semi-transparent- about 10 minutes. Stir in the cooked beet stems. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.
Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
Yield: Serves 4
Garlic Yogurt Sauce
1 c greek yogurt (any fat amount works)- I like Fage best.
2-3 garlic cloves, minced
Salt to taste
Stir the yogurt in a serving bowl until smooth. Add garlic cloves to taste (the garlic will not be cooked so it is a strong flavor- if you are serving kids or a date only use 1- otherwise, use as much as you’d like). Salt to taste. Refrigerate for 30-60 minutes or longer while you prepare the food so that the flavors can blen
KALE CHIPS: A great way to get the kids to eat their veggies!
I pulled this off of the web at: http://allrecipes.com/recipe/baked-kale-chips/
