Archive | Recipes 2012

Sauteed Kale and Mushroom Bowl

Sauteed Kale and Mushroom Bowl

(This is from an article on kale, by Elizabeth Ries, in the Sept.-Oct. 2012 issue of Edible Twin Cities.)

Serves 2. Ries says: “I’m convinced that putting a fried egg on top is almost always a positive thing. Eat this for breakfast, lunch, or dinner.”

1 teaspoon oil
1 tablespoon butter, divided
1 medium sized clove garlic, peeled and minced
4 ounces shittake mushrooms, roughly chopped
1 bunch kale leaves, ribs removed and roughly torn
1 tablespoon fresh thyme leaves
salt and pepper
2 eggs
1 cup cooked quinoa, brown rice or other grain
1 tsp freshly grated parmesan cheese

Heat oil and ½ tbsp butter in a medium sized sauté pan over medium heat. Add garlic, mushrooms, kale and thyme. Season with salt and pepper and cook until tender, about 10 minutes. In a separate skillet, heat the rest of the butter over medium heat. Crack eggs in and season with salt and pepper. Cook until white is set then flip, cooking for another 30 seconds.
Meanwhile, divide grains among two bowls. Add kale mixture and top each with a fried egg. Sprinkle cheese over the dish and serve. A little hot sauce on this one wouldn’t hurt either.Read the rest

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(This is from the Youth Farm and Market Project, which is featured in the Sept.-Oct. 2012 issue of Edible Twin Cities.)
Serves 20, on pasta

3 lbs pasta = 20 servings

6 cups fresh basil, stems removed
2 cups fresh parsley, stems removed
½  cup finely grated parmesan cheese
½ cup finely grated Romano cheese
1 1/3  cup crushed walnuts
2 teaspoons salt
2 teaspoons pepper
6 cloves garlic, peeled
1 cup extra virgin olive oil

Chop the nuts and garlic in a food processor into rice-sized pieces.
Add the cheeses, basil, and parsley.
Run the food processor for a minute while continually adding olive oil.
Add the salt and pepper and run the food processor.Read the rest

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(This is from the Youth Farm and Market Project, which is featured in the Sept.-Oct. 2012 issue of Edible Twin Cities.)

Serves 20

2 cups dry beans (choose from: kidney, white, black, and garbanzo)
2 yellow onions
2 bell peppers
2 poblanõ peppers or 2 more bell peppers (use ½ teaspoon cayenne with bell peppers)
3 cloves of garlic (3 teaspoons chopped garlic)
3 lbs. ground beef (optional)
5-6 tomatoes or 28 ounces diced tomatoes
1 tablespoon oil

chili powder
ground ancho pepper

Add the dry beans to boiling water and cook for 4 and 1/2 hours.
Strain beans in a colander.
Chop onions and peppers to a small size.
Chop garlic to a very small size.
Sauté onions, garlic, and peppers in a frying pan with all the spices and 2 tablespoons of oil for 5 minutes, until they begin to brown.
Brown ground beef separately, if using.
Chop tomatoes to the size of dice.
Put everything into another large pot and cook for 30 minutes.Read the rest

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Banana Oak Stacks

Banana Oak Stacks
By Riley Sorensen, for the White House Healthy Lunchtime Challenge

1 banana
1/4 c. oats
1 t. slivered almonds, broken up
2 T. ground flax
2 T. peanut butter (or almond butter)
1 t. coconut

Cut up one banana into about 1/2 inch thick round pieces and lay out on a plate. Mix all other ingredients, except honey, in a bowl. Spoon a quarter-size amount of the peanut butter/oat mixture on top of the banana pieces. Drizzle on a little bit of honey and enjoy.Read the rest

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Stuffed Red Peppers

Stuffed Red Peppers
By Riley Sorensen, for the White House Healthy Lunchtime Challenge

1 c. fresh spinach
1 medium sized red bell pepper
1 grilled or broiled chicken breast, diced into cubes
1 clove of garlic, minced
1/2 c. tomato sauce
1 green onion, chopped
2 T. grated Parmesan cheese
1/2 c. brown rice

Cut off top of red pepper and hollow out the inside. Cook red pepper for 5 minutes in boiling salt water until it’s a bit soft. Drain and set aside to dry.

In a small pan, saute the green onion, garlic, spinach and tomato sauce for 5 minutes until it’s cooked down. Add the cooked chicken cubes and mix until well heated.

Stuff the red pepper until half full with chicken/spinach mixture. Add a layer of shredded Parmesan. Stuff with the remaining mixture and top with more Parmesan.

Bake in a 400 degree oven for 18 minutes or until the red pepper’s skin is soft.
Steam the brown rice and put the red pepper on top of the rice in a dish to serve.Read the rest

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Achar, a Unique Pickle Inspired by India

Achar, a Unique Pickle Inspired by India
7 pint jars per batch.  A recipe from Khaiti French, inspired by the Ball Complete Book of Canning

1/2 cup roasted unsalted peanuts, finely ground
4 tablespoons sesame seeds
2 large onions, quartered
15 small dried red chiles, whole
1-1.5 inch piece of peeled fresh ginger
4 cloves of garlic
2 1/2 cups vinegar
2 tablespoons salt
1 cup sugar
1 tablespoon ground turmeric
5 cucumbers, ends removed, cut into sticks about 1 1/2 inches long and about 1/2 inch wide
5 medium carrots, peeled and cut into sticks similar to cucumbers
5 cups green beans, cleaned, stems trimmed and cut in half

Toast peanuts and sesame seeds until fragrant in a warm skillet, set aside.  In food processor, puree onions, chiles, ginger, and gar-lic into a paste.  Combine puree, vinegar, salt, sugar, turmeric in a large pot.  Bring to a boil, reduce heat and simmer until mixture thickens slightly (about 10 minutes).  Stir often to keep from sticking and scorching. Add cucumbers, carrots, green beans, and peanut mixture, bring to a boil. Reduce heat, simmer about five minutes until veggies are warmed through. Pack into hot jars, leaving a gen-erous 1/2 inch of head space. Cover, and place in hot water bath canner. Process for 15 minutes, then remove from canner. Cool, check seals, and store. A fantastic condiment with a curry dinner or just as a snack!Read the rest

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Pizza Dough Recipe

Pizza Dough Recipe
Here’s the DiGiacomo’s favorite pizza dough recipe, from Williams-Sonoma. The all-purpose dough complements both traditional and non-traditional pizzas.

1 Tablespoon active dry yeast
3/4 cup plus 2 Tablespoons lukewarm water
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 teaspoon salt
1 Tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until dou-bled in size, 1 to 2 hours.

Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a baker’s peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.

Adapted from Williams-Sonoma Kitchen Library Series, Pizza, by Lorenza de’ Medici (Time-Life Books, 1993).Read the rest

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Curried Beets and Carrots with Coconut Milk

Curried Beets and Carrots with Coconut Milk
By Becky Poss

Servings: 2 – 4

1 small red onion, about ½ cup, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons curry paste
1 chopped, seeded jalapeno (more if you want heat)
½ cup roasted red pepper, chopped
4 carrots, julienned (approx. 1 cup)
4 – 6 roasted beets, julienned (approx. 2 cups)
1 cup coconut milk

Sauté onion in olive oil, add garlic and sauté until fragrant. Do not let it brown. Add paste and peppers, sauté several more min-utes. Add beets and carrots, sauté until carrots are crisply tender. Add coconut milk, simmer 5 minutes.

Garnish with chopped cilantro and peanuts. Serve on rice or with flat bread.Read the rest

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Bacon, Chard and Beet Salad with Blue Cheese

Bacon, Chard and Beet Salad with Blue Cheese
By Becky Poss
Great served with good, crusty bread.

Servings: 4 as a salad, 2 as an entree

5 slices good quality bacon, preferably applewood-smoked
4 – 6 roasted peeled beets, sliced into half moons
1 bunch Swiss Chard, coarsely chopped (about 2 cups)
1 scant cup crumbled blue cheese (or more to taste)
Chopped green onions or chives, or thinly sliced radishes (optional)

Brown bacon in a deep non-stick pan. Leave the drippings in the pan and place the cooked bacon on paper towels. Crumble the ba-con when it cools. Add beets and chard to pan. Sauté until the chard is tender, 3 to 5 minutes. Add the bacon and toss. Place warm onto serving plates and sprinkle with blue cheese and chopped green onions or chives. Thinly sliced radishes add a lovely crunch.Read the rest

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Horseradishy Beet Relish

Horseradishy Beet Relish
By Becky Poss
A zippy complement to grilled meat.

Servings: Makes around two cups, depending on the size of the beets.

3 tablespoons honey
3 tablespoons cider vinegar
1 ½ tablespoons prepared horseradish (to taste)

Add 3-4 roasted beets, peeled and finely julienned. Salt to taste. Marinate overnight.Read the rest

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