Littleton Food Co-op

Crockpot Cooking

2012-01-18T13:37:00.000-05:00

We were lucky to have the Crockpot King, Richard Alberini (he also happens to be my father -in-law), at the store to share his favorite tips to for Crockpot cooking- from what kind of equipment to have, to anecdotes about family holidays, to two of his favorite recipes.

The first recipe he shared with us was Vegetable Chili con Queso. It was delicious, of course, and the perfect addition to any football party... the flavor is so good, no one will notice there's no meat! Then we got to try a crock pot meatloaf. Now I am a total fat-in meatloaf girl... as in I even wrap my meatloaf in bacon-y goodness, but this low fat meatloaf was delish, and will probably become part of my diet when my cholesterol catches up with me!

Vegetable Chili con Queso
Prep: 20 minutes
Cook: Low (6-7 hours) High (3-3 1/2 hours)
Makes 32 Servings
Slow cooker: 3 1/2 or 4 quart

15 oz can pinto beans, rinsed and drained
15 oz can black beans, rinsed and drained
15 oz can chili beans with chili gravy
10 oz can chopped tomatoes and green chili peppers, undrained
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1 cup chopped onion
1/4 cup tomato paste
2 to 3 teaspoons chili powder
4 cloves garlic, minced
3 cups shredded Colby Jack Cheese
Bag of tortilla or corn chips

In a 3/12 or 4 quart cooker, combine pinto beans, black beans, chili beans, undrained tomatoes, zucchini, yellow squash, onion, tomato paste, chili powder, and garlic. Cover and cook on low-heat setting for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep covered on warm setting or low-heat setting for up to 1 hour. Stir occasionally. Serve with chips.

2 Weight Watchers Points
- - -

Classic Meat Loaf
Prep: 30 minutes
Cook: Low (7-8 hours) High (3 1/2-4 hours)
Slow cooker: 6 or 7 quart oval
(makes 2 loaves)

3 eggs, beaten
3/4 cup milk
2 cups of soft bread crumbs
1 cup finely chopped onion (large)
2 tsp salt
1/2 tsp black pepper
1 1/2 lbs. lean ground beef
1 1/2 lbs. ground pork
1/2 cup ketchups
1/4 cup packed brown sugar
2 tsp dry mustard

In a large bowl cobine eggs and milk; stir in bread crumbs, onion, salt, and pepper. Add beef and pork; mix well. Shape meat into two 5-inch round loaves [Richard uses a loaf pan with drainage holes]. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. In small bowl, stir together ketchup, brown sugar, and dry mustard; spread over meat loaves on platter. [The mustard, ketchup, and brown sugar can be added into the mixture... that's what I've done tonight].

6 Weight Watchers Points.

12 Days of Cookies: Day 6

2011-12-18T09:05:00.001-05:00

If you're wondering why the peanut butter cookie recipe calls for the cookies to be flattened (or criss-crossed) with a fork, it is to allow the dough to cook thoroughly in the center. Peanut butter cookies are richer, and because of the oil in the peanut butter they can end up unevenly cooked without adding the creases with a fork.

Remember...for crisp, perfect peanut butter cookies make sure you do the fork thing!

Peanut Butter Cookies

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter until fully incorporated. Add the eggs, mixing in one at a time, then add the vanilla. Mix well. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts. Roll dough into walnut sized balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (use a crisscross pattern). Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.

12 Days of Cookies: Day 5

2011-12-17T08:59:00.000-05:00

Super soft oatmeal cookies with a chewy texture and a light and pleasant spiciness!

Soft Oatmeal Cookies

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

Directions:

In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

12 Days of Cookies: Day 4

2011-12-16T08:41:00.001-05:00

Looking for a delicious melt-in-your-mouth sugar cookie recipe? You've found it! These sugar cookies are perfect for decorating, whether you're cutting out reindeers, bells, or dreidels.

Old Fashioned Sugar Cookies Recipe

Ingredients:

3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons vanilla extract

Directions:

Preheat oven to 400 degrees F (200 degrees C) . Sift together all-purpose flour, baking powder, sugar and salt. Cut in butter and blend with a pastry blender until mixture is crumbly. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing. Bake for 6 - 7 minutes, or until lightly brown.

Sugar Cookie Icing Recipe

Ingredients:

2 teaspoons milk
1 cup confectioners' sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
assorted food coloring colors

Directions:

In a small bowl, stir together the milk and confectioners sugar until smooth. Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly. Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips. Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!

The following are sure fire tips for the perfect sugar cookies:

* If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.

* The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.

* Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.

* The eggs should also be room temperature. Cold eggs can cause the batter to curdle.

* Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.

* If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.

* The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.

* If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped

12 Days of Cookies: Day 3

2011-12-15T08:27:00.001-05:00

Ah, the No-Bake cookie. For those of you who follow regularly, you'll remember my intense dislike for peanut butter, but these cookies happen to be my husbands favorite, and I've found that I can substitute the peanut butter for other nut butters without much issue. This is the easiest no bake cookie recipe around that actually tastes good. Make sure you use unsweetened cocoa powder, anything sweetened will not give you the rich chocolatey taste (and will also end up sickeningly sweet) that unsweetened cocoa powder will.

No Bake Cocoa Cookie Recipe

Ingredients:

2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

Directions:

In a saucepan over medium heat, combine the cocoa, sugar, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute. Remove from heat and stir in the salt, vanilla, oats and peanut butter. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour.

12 Days of Cookies: Day 2

2011-12-14T11:09:00.002-05:00

They might have an odd name, but these tasty Snickerdoodles are perfect for holiday celebrations and everyday snacking! By having a soft, chewy texture and mild cinnamon taste, they easily become a family favorite!

Snickerdoodles Cookies

Ingredients:

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar (topping)
4 teaspoons cinnamon (topping)

Directions:

Preheat oven to 400 degrees F. Mix butter, sugar, and eggs. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoonfuls into balls. Mix 4 teaspoons cinnamon and 1/4 cup sugar in a shallow bowl. Coat each dough ball with the cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes. Remove immediately from baking sheet.

12 Days of Cookies: Day 1

2011-12-13T10:50:00.001-05:00

Ah, the holidays. A time for overindulgence and lots of sweets! Over the next twelve days, we'll share our favorite recipes for one holiday favorite- the cookie! These recipes are perfect for cookie swaps and gifts for family and friends, so go ahead, and get your holiday bake on!

Chocolate Chip Cookies are an all-time classic! My favorite part of this recipe is whether to like your cookies crispy or chewy, you can easily make the adjustment, as well as whether you like lots of chocolate in each bite or not!

Chocolate Chip Cookies

Ingredients:

2 cups + 3 Tablespoons all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperature*
1 Tablespoon milk
1 cup packed light brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips**

*melt the butter if you prefer chewier textured cookies

**increase to 2 cups (12 ounces) if you like a lot of chips in each cookie (this will also increase the overall sweetness of the cookies)

Directions:

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Sift together the flour, salt, and baking soda, set aside. Using a mixer; cream together the butter, milk, brown sugar, and white sugar until thoroughly blended. Add in the egg, the egg yolk, and vanilla and mix until well blended and smooth (about 1 minute). Slowly blend in the flour mixture and mix until just combined. Do not overbeat. Add the chocolate chips, and mix until they are evenly distributed throughout the batter (about 30 seconds).. Drop by rounded 2 Tablespoons (use a cookie scoop or combine 2 Tablespoons of dough into a rounded drop) onto the prepared cookie sheet, about 2 inches apart. Repeat until all dough is used. Bake for 9 to 11 minutes in the preheated oven. The cookies should have golden brown edges and soft centers. Remove from oven, and let cool on baking sheet for 1 minute. Transfer to a wire rack, and let cool completely.

Mel's Blueberry Jam

2011-11-15T14:05:00.000-05:00

Mel's Blueberry Jam

1 1/3 cups fruit
3 tsp lemon juice
1 1/2 tbsp pectin
1 cup sugar
1/2 to 1 tsp butter (optional)

Chop fruit with potato masher or other method until it is fully mashed.

Next, add mashed fruit and lemon juice to an open sauce pan. Gradually stir in the pectin. If you are using butter, added it at this time. Bring mixture to a full boil that can not be stirred down, over high heat, stirring constantly. When the full boil is reached, add the sugar, stirring until it has dissolved. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any residual foam off the top. Pour or ladle into jelly jars.

Farm-to-Freezer Program at the Co-op by Meghan McPhaul Hamilton

2011-11-15T11:11:00.000-05:00

The Littleton Food Co-op is taking the local food movement beyond the traditional growing season of the North Country.

As a member of the Neighboring Food Co-op Association (NFCA), the Littleton Co-op is participating in a pilot program to offer frozen fruits and vegetables grown by local farmers to its customers.

“Food co-ops have been innovators in the food system, from organic and fairly traded goods to rebuilding local and regional economies. While our region has a vibrant tradition of family farms and agricultural co-ops, much of the frozen produce on our shelves is grown on large, industrial farms, and processed by distant corporations,” said Erbin Crowell, executive director of NFCA. “Working in collaboration with family farmers, farmer co-ops, and processors we are piloting products that are grown, processed and packaged right here in the Northeast.”

The pilot program includes frozen blueberries, green beans, sweet corn, and broccoli, all grown in Vermont, New York, and southern Quebec. All four frozen products are available at the Littleton Food Co-op, with hopes to expand the program to more frozen fruits and vegetables and more local farmers next year.

“We’re excited to be participating in this program,” said Littleton Food Co-op Manager Ed King. “It’s important that we try to capture the local market year-round, but the growing season here is short. We hope to expand the offerings next year and work with additional farmers in our area.”

The NFCA is a network of 20 food cooperatives, community-owned by more than 90,000 people. For more information, visit www.nfca.coop.

Member-owned Littleton Consumer Cooperative Society, Inc. strives to serve the North Country of New Hampshire and Northeast Kingdom of Vermont by providing a broad range of high quality food products, offered at a fair price, with outstanding service.

Simple & Delicious Beet Dip

2011-11-07T09:57:00.000-05:00

Simple & Delicious Beet Dip

Ingredients

1/2 pound red beets (1 large), peeled and coarsely chopped
1 large scallion, chopped
1/4 cup (packed) chopped fresh Spinach
8 ounces nonfat cream cheese
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt
2 teaspoons snipped chives

Directions

In bowl or food processor, pulse beets, scallion and spinach until finely chopped. Add nonfat cream cheese, lemon juice and salt, and process until well-blended, leaving some texture in dip. Transfer to bowl and stir in chives.Serve as a dip with crudites or as a spread on toasted french bread.

Savory Brioche Recipe

2011-11-01T09:21:00.002-04:00

Traditional brioche is sweetened with a bit of sugar or honey and is used in savory recipes as well as desserts. For this book we decided to go to extremes: a dough that is sweet for our dessert pizzas and this version, with no sugar at all, for the savory pies. They are both rich and flavorful, but in two distinct ways.

Makes enough dough for at least eight 1/2 pound pizzas or flat-breads (about 12 inches across). The recipe is easily doubled or halved.

Ingredients:
1 1/2 cups lukewarm water
1 tbsp granulated yeast
1 tbsp Kosher salt.
6 large eggs, lightly beaten
6 1/2 cups unbleached, all-purpose flour
1 cup (2 sticks) unsalted butter, melted and slightly cooled

Preparation:

Mixing and storing the dough: Mix the yeast, salt, and eggs with the water in a 5 quart bowl, or a lidded (not airtight) food container.
Mix in the flour and butter without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 3 hours or until firm. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 3 weeks in the freezer in 1/2 pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
On pizza or flatbread day, roll out or stretch the dough into a thin round and finish with your favorite toppings, using many of the recipes in this book.

Recipe courtesy of Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoë François

Cranberries

2011-10-20T13:30:00.001-04:00

Local Cranberries from Twin Pine Farm in Lunenburg, Vermont!

There is nothing like seeing fresh cranberries at the Co-op to signal the start of the holiday season! These delicious and healthful fruits are a holiday favorite. If you're looking for a creative way to enjoy cranberries this year, try one of these terrific fresh cranberry recipes. If your only exposure to cranberry dishes until now has been the canned variety, you are in for a real treat!

Basic Cranberry Sauce

1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water

In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

- - -

Fresh Cranberry Scones
makes about 2 dozen

1 1/2 cups fresh cranberries
1/2 cup light brown sugar
Zest of 1 small orange
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten
1/2 cup milk
Extra flour
White sugar, for topping

Heat the oven to 350ºF and prepare two baking sheets by lining with parchment or lightly spraying with spray oil. In the bowl of a food processor, whiz the cranberries until lightly chopped. Dump out into a bowl toss with the brown sugar and orange zest. In the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and whiz with the flour in the processor until fine and crumbly. Mix with the sugar and cranberries and stir in the beaten egg and milk. Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Cut out rounds using a biscuit cutter or glass, and put on baking sheet. Sprinkle the tops with sugar. Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.

- - -

Cranberry-Poached Pears
*(editor's note, how impressive would you look showing up to Thanksgiving dinner with these bad boys?)

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 tablespoons superfine sugar
1 cinnamon stick
1 large strip (4 to 5 inches) orange peel
1 large strip (4 to 5 inches) lemon peel
5 tablespoons honey
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
2 3/4 cups (10 ounces) fresh cranberries
1 tea bag, such as green tea or fruit tea
1/4 cup dried cranberries (optional)
Greek yogurt, creme fraiche, or soft goat cheese, for serving

Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

- - -

Cranberry Avocado Salsa

1 tablespoon fresh lime juice
2 tablespoons honey
1 minced jalapeno
1/4 cup red onion, chopped
2 ripe avocados, cut into 1/4-inch pieces
3/4 cup halved cranberries
2 tablespoons fresh cilantro, chopped
Coarse salt and ground pepper
Pita crisps or tortilla chips

In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion. Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

- - -

Red & Green Salad with Cranberry Vinaigrette

1 head frisee (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
1/2 cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons freshly squeezed lime juice
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
3/4 cup dried cranberries
1 1/2 ounces manchego cheese

Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.

Pumpkin Fever!

2011-10-12T15:50:00.000-04:00

I'm so pumpkin crazed this season, that when I saw this article from the website Green Halloween, I just had to repost it to share with you! Green Halloween is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

5 Healthy Recipes Made From Pumpkin

It doesn’t take long this time of year to get your taste buds roaring in expectancy of some of our favorite fall recipes! Key ingredient: Pumpkin, of course! We did a little digging around and came up with 5 scrumptious recipes that we know both the adults and kiddies will adore.

Pumpkin, packed with antioxidant beta carotene, is good for many fun recipes!

Pumpkin Dip:

Yield Makes about 4 cups

Ingredients

3 sugar pumpkins, about 2 pounds each
5 tablespoons olive oil, plus more for brushing pan
Coarse salt and freshly ground pepper
3 sprigs rosemary
3 garlic cloves, unpeeled
1 tablespoon grated Parmesan cheese
Crudites, bread, and crackers, for serving

Directions

Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.

Rigatoni with Roasted Pumpkin and Goat Cheese:

Prep Time 15 minutes
Total Time 1 hour
Yield Serves 4

Ingredients

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage (recipe below)

Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Roasted Pumpkin with Shallots and Sage:

Prep Time 10 minutes
Total Time 45 minutes
Yield Serves 4

Ingredients

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

Pumpkin and Pecorino Gratin:

Prep Time 15 minutes
Total Time 45 minutes
Yield Serves 4

Ingredients

2 slices white sandwich bread
1/4 cup grated Pecorino Romano cheese
Coarse salt and ground pepper
3 cups Sugar-Pumpkin, pureed
2 tablespoons butter, cut into small pieces

Directions

Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.

Maple Roasted Pumpkin Salad:

Prep Time 25 minutes
Total Time 1 hour 15 minutes
Yield Serves 4

Ingredients

1/4 cup pepitas (hulled pumpkin seeds)
1 sugar pumpkin (3 1/2 to 4 pounds) peeled, seeded, and cut in 1 1/2-inch chunks
5 tablespoons olive oil
6 garlic cloves, unpeeled
1/4 to 1/2 teaspoon red pepper flakes
Coarse salt and black pepper
2 tablespoons plus 1 teaspoon pure maple syrup
3 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
6 ounces feta cheese

Directions

Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

National Gluten-Free Month III: The Ultimate Checklist

2011-10-06T11:45:00.001-04:00

Checklist of Foods and Ingredients to Avoid in a Gluten-Free Diet

When you’re living gluten-free (especially if you’ve just started following a gluten-free diet), it can be hard to remember which foods and ingredients you should avoid, especially when you’re grocery shopping! Here is a list of the grains and the foods that usually contain gluten that you need to avoid on a gluten-free diet:

Wheat, and almost anything with the word wheat in its name. You also need to avoid hydrolyzed wheat protein, wheat starch, wheat germ, and so on; but you may not realize that you need to beware of wheat aliases like flour, bulgur, semolina, spelt, frumento, durum (also spelled duram), kamut, graham, einkorn, farina, couscous, seitan, matzoh, matzah, matzo, and cake flour. You should avoid buying the following items because they usually have wheat in them. Make your own unless you can find store versions that are specifically gluten-free:
- Beer (some gluten-free versions are available)
- Bread, bread crumbs, biscuits
- Breakfast cereal
- Cornbread (the flour usually contains some wheat)
- Crackers
- Croutons
- Gravies, sauces, and roux
- Imitation seafood (such as imitation crab)
- Licorice
- Marinadese (such as teriyaki)
- Pasta
- Pizza crust
- Pretzels
- Soy Sauce
- Stuffing
- Sweet baked goods like cookies, cakes, cupcakes, doughnuts, muffins, pastries, and pie crusts
Wheat starch is wheat that’s had the gluten washed out, but you still have to beware. In some countries, a special type of wheat starch called Codex Alimentarius wheat starch is allowed on the gluten-free diet -- but standards vary from country to country. Codex Alimentarius wheat starch isn’t allowed in North America because some people question whether the washing process completely removes all residual grain.
Barley and its derivatives. Most malt is derived from barley, so unless it states otherwise, you need to avoid malt and malt flavoring as well as barley in its pure form.
Triticale, which most people have never heard of. It’s a hybrid cross between wheat and rye, and was developed to combine the productivity of wheat with the ruggedness of rye.
Rye isn’t really hidden in any ingredients, so the pure form of rye (usually found in rye bread) is what you need to avoid.
Gluten-Free Food and Ingredient Substitutions
Bob's Red Mill has excellent
Gluten-Free products at good prices!
If you’re tempted to experiment with making your favorite recipes gluten-free, here are some savvy substitutions for a few of your favorite ingredients. Don't hesitate to get creative!
- Flour: If your recipe calls for flour, consider using cornstarch or a gluten-free flour or mix. Experiment with the many new flours available, like bean flours, sorghum, and amaranth. They’re nutritious and add flavor, and oh yeah, they’re gluten free!
- Breadings and coatings: If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using wheat- or gluten-free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips are also excellent alternatives.
- Thickeners: Cornstarch, arrowroot flour, and tapioca starch make great substitutes for flour and other thickeners. Dry pudding mix works well for sweet recipes, and bread or baking mixes work well for just about anything.
- Binders: Consider using gelatin, xanthan gum, or guar gum.
- Bread crumbs: Many gluten-free breads turn to crumbs when you look at them. And certainly, there are always plenty of crumbs in the bag; just use them as extras for cooking. Or crumble some bread slices, and toast or broil the crumbs to make them crunch.
- Croutons: Cut fresh, gluten-free bread into cubes, deep fry, and then roll in Parmesan cheese and spices. Some people suggest letting the bread get just a tad stale (not moldy) before making croutons this way.
- Udi's Gluten-Free products always stand-up
  to their slogan "Making Gluten-Free delicious!"
  Granola: If you can find gluten-free oats, you’re set. But if you can’t, you can still make granola. Toss together toasted nuts and seeds and then mix them with gluten-free cereal, honey, vanilla, a tiny bit of oil, and spices or seasonings.
  How much spices and seasonings? A smidge or so, until it tastes like you like it. Bake at 300 degrees for an hour, stirring every 15 minutes. Add dried fruit (that’s been soaked in water for 10 minutes), let cool, then refrigerate or vacuum seal and freeze.
- Trail mix: Many trail mixes that are available at the stores are already gluten-free, but if you like to make your own, mix some peanuts, raisins, dried fruit, and gluten-free chocolate candies or chips.
- Oatmeal or hot cereal: Try corn grits. Prepare them like oatmeal and top with butter, cinnamon, and sugar, or fry them. Hot cereals are also available from the producers of grain-free flours. Some new amaranth and quinoa hot cereals also are available that are nutritional powerhouses.

National Gluten-Free Month II: Think Smoothies

2011-10-05T09:23:00.000-04:00

Smoothies can be as simple or as complex as you want them to be. Use the following basic formula to make easy, nutritious, gluten-free smoothies:

Liquid + Protein + Fat + Fruit = Delicious, Healthy Smoothie

The liquid helps to make your smoothie creamy, the protein and fat will give your smoothie staying power, and the fruit provides necessary carbohydrates and flavor, flavor, flavor!

1. First choose your liquid. If you are newly diagnosed, you may have also found out that you allergic to a host of other allergens including dairy. Have no fear, this may remedy itself, but in the meantime there are many dairy-free milk options! Be sure to look for the gluten-free label on all milk products.
Liquids:

Almond Milk
Hazelnut Milk
Coconut Milk
Rice Milk
Soy Milk
Hemp Milk
Cow’s Milk
Yogurt

You can also choose watery fruits like grapes and oranges to provide the liquid base, but the smoothie won’t be as creamy.

2. Next choose your protein. Some people skip this step, opting for a pure fruit smoothie, but protein is incredibly important for muscle recovery, sustained energy, and satiety. You will get some protein from milk and nut milk, but usually that alone is not enough. And of course, read the labels. Not all protein powders are gluten-free.My favorite smoothie protein powder to use is Tera's Whey. Not only is it gluten-free, it's organic with no hormones with a low glycemic index (it uses stevia instead of sugar), and all the whey is ethically sourced from small family farms .

3. Then choose your fat. Do not skip this key nutrient because you think you want a fat-free smoothie. Your body needs fat in order to function and in order for it to let go of its extra body fat. If you don’t eat healthy fats, your body will cling to the fat that it has. No, thank you. (Again, read all labels carefully for gluten-containing ingredients or warnings of possible cross-contamination.)
Fats:

Flaxseed oil
Udo’s Oil
Nuts (almonds, cashews, walnuts, peanuts)
Nut butters (peanut butter and almond butter are my favorites)
SunButter (for those with nut allergies)
Avocado

4. No to choose your fruit. The options and combinations are endless! You can buy bags of frozen fruit for convenience-sake (the Co-op has some great organic options from Cascadian Farms), or fresh fruit. And save those speckled bananas! They make a great fruit smoothie, and it's a lot more economical then tossing it out!
Fruit:
Bananas
Berries – strawberries, blueberries, raspberries, blackberries
Mangos
Apples, pears, grapes
Pineapple
Peaches, nectarines, apricots

Also, vegetable can be an unexpected addition to your smoothie! Leafy greens like kale, chard, and spinach are easily hidden in your smoothies. I love a smoothie with roasted beets, as odd as that sounds. And a roasted sweet potato is easily mixed with bananas and berries!

When you’re ready to go beyond the basics, play around with adding some super foods, spices, and other interesting ingredients.
Sweeteners:

Raw dates
Stevia
Extra banana or pineapple

Super Foods:

Chia Seeds
Acai
Maca Powder
Spirulina

Spices and Other Flavors:

Cinnamon
Nutmeg
Cardamom
Coconut shreds
Carob Powder (without barley malt)
Raw cacao
Vanilla (Simply Organic is always gluten-free)

If your having trouble coming up with ideas for a tasty smoothie, here are a few of my favorite recipes!

Blueberries and Creme Shake:
- 6oz 2% or 1% milk (or other replacement)
- 2oz fresh blueberries
- 1 scoop vanilla tera's whey
- 1 T of coconut oil
1) Blend all ingredients in a blender.

Peaches and Creme Shake:
- 6oz 1% milk (or other replacement)
- Half a peach
- 1 tablespoon flax seed oil
- 1 scoop vanilla tera's whey
1) Blend all ingredients in a blender.

Purple Passion Shake:
- 6oz 2% milk
- 2oz fresh blueberries
- 1 scoop tera'swhey™ acai whey protein
1) Blend all ingredients in a blender

Yumberry Blitz Shake:
- 6oz 1% milk
- 1oz fresh raspberries
- 1oz fresh blueberries
- 1 scoop yumberry tera'swhey™
1) Blend all ingredients in a blender

Chocolate Decadance Shake:
- 6oz 1% milk
- 4 large fresh strawberries
- 1 Banana
- 1 scoop chocolate tera'swhey™
1) Blend all ingredients in a blender

National Gluten-Free Month I

2011-10-04T08:04:00.000-04:00

I knew what gluten-free meant and even the symptoms of celiac disease, but needed a little help to tell you all about the issue that affects thousands of Americans. In honor of National Gluten -Free Month, we'll celebrate by learning a lit about the disease, as well as some scrumptious recipes....tasty whether or not you can eat gluten-based products!

6 Easy Ways to Eat Gluten-Free and Feel Better
by Lisa Truesdale

Got gluten?

You might wish you didn’t.

Gluten is a generic name for the storage protein found in grains; in wheat, for instance, it's called gliadin. Gluten basically binds starches together; it's the stuff that makes dough, well… doughy.

If you regularly feel uncomfortable after a gluten-rich meal (like pasta and bread), gluten could be the culprit. “Uncomfortable” can mean anything from feeling slightly bloated and gassy (mild gluten sensitivity) to much more severe symptoms like excruciating cramps, vomiting, migraines, dizziness, even loss of consciousness — signs that you may have celiac disease, an autoimmune disorder that is the most serious form of gluten intolerance.

“Problems with gluten are widely under-diagnosed,” says Mark Hyman, M.D., author of The UltraMind Solution: Fix Your Broken Brain by Healing Your Body First and creator of Gaiam's UltraMind Solution Club. “The most serious gluten-related problem, celiac disease, affects 1 in 100 people or 3 million Americans, most of which are not diagnosed.”

Wheat is not in the gluten-free diet!

“People with gluten sensitivity don’t have the long-term and ongoing damage to the villi of the small intestine that people with celiac disease have; once gluten is removed from the diet, the symptoms go away,” says Melissa McLean Jory, a master nutrition therapist and yoga teacher who writes the blog at www.glutenfreeforgood.com. “But gluten is hard to break down, period, for all of us.”

Although you might not even know it’s making you sick, gluten intolerance is linked to many ailments, including seizures, swelling, intestinal problems, lowered immunity, adrenal exhaustion and thyroid problems. “Other studies have linked eating gluten to everything from depression and anxiety to schizophrenia, autism and even dementia,” notes Dr. Hyman.

Allison Sampish, a kindergarten teacher from Fort Worth, Texas, spent decades not knowing what was causing her painful symptoms. “I remember in middle school I was always not feeling well,” she says. “I had all kinds of tests but they never found much.” Finally, in 2001, her new gastrologist suggested eliminating gluten from her diet for two weeks to see how she felt. She did, and it worked, and she has been happily gluten-free since.

“The diet is a lot easier to follow now than it was at first,” she admits. “Maybe it’s because I have a core group of foods that I eat, or maybe because it’s also getting a lot more common to find gluten-free foods in ‘normal’ grocery stores and restaurants.”

Gluten-Free Banana Bread

This bread was made with quinoa flour and almond meal, you can easily replace the quinoa with for example rice flour.The butter used here can also be replaced with vegetable oil, if you want to make this dairy-free.

Dry ingredients

-1 cup quinoa flour

-1 cup ground almonds

-2 tsp (gluten-free) baking powder

-1 tsp cinnamon

-1 tsp ground cardamom

- a pinch of nutmeg

-1 cup unrefined sugar, or brown sugar, or half a cup of maple syrup

-a pinch of salt

Wet ingredients

-3 eggs

-3 very ripe bananas

-1 tsp vanilla extract

-1/2 cup melted butter, or vegetable oil

Heat an oven to 340F

Grease a bread pan and sprinkle some almond meal on it, or just line it with baking paper, this will make it easier to take the bread out of the pan. Mix the wet ingredients together and mix the dry ingredients together.

Combine these two without over mixing them. Bake for approximately 1 hour or until a toothpick comes out clean. The bread is edible right away, but it will be more firm after cooling.

National Honey Month Part V

2011-09-29T09:48:00.002-04:00

To wrap-up National Honey Month, I thought we'd wrap up with some interesting facts about honey, bees, and beehives! And a recipe for Avocado Honey Lime Ice Cream! Sound strange? Remember that avocado is a fruit. Don’t think guacamole—think of the creaminess of the avocado and how it will add even more creaminess to the ice cream. Avocado ice cream is a great ending to any meal, but think about it when you’re serving Mexican food.

Honey Bees -

There are three types of bees in the hive – Queen, Worker and Drone.
The queen may lay 600-800 or even 1,500 eggs each day during her 3 or 4 year lifetime. This daily egg production may equal her own weight. She is constantly fed and groomed by attendant worker bees.
Honey bees fly at 15 miles per hour.
Honey bees' wings stroke 11,400 times per minute, thus making their distinctive buzz.
Honeybees are the only insect that produce food for humans.
Honeybees will usually travel approximately 3 miles from their hive.
Honeybees are the only bees that die after they sting.
Honeybees are responsible for pollinating approx 80% of all fruit, vegetable and seed crops in the U.S.
Honeybees have five eyes, 3 small ones on top of the head and two big ones in front. They also have hair on their eyes!
Bees communicate with each other by dancing and by using pheromones (scents).
Honeybees never sleep!

Honey

Honey is 80% sugars and 20% water.
To make one pound of honey, the bees in the colony must visit 2 million flowers, fly over 55,000 miles and will be the lifetime work of approximately 300 bees.
A single honeybee will only produce approximately 1/12 teaspoon of honey in her lifetime.
A single honey bee will visit 50-100 flowers on a single trip out of the hive.
Bees produce honey as food stores for the hive during the long months of winter when flowers aren't blooming and therefore little or no nectar is available to them.
Honey is the ONLY food that includes all the substances necessary to sustain life, including water.
A typical beehive can make up to 400 pounds of honey per year.
Honey never spoils.
It would take about 1 ounce of honey to fuel a honeybee's flight around the world.
Flowers and other blossoming plants have nectarines that produce sugary nectar. Worker bees suck up the nectar and water and store it in a special honey stomach. When the stomach is full the bee returns to the hive and puts the nectar in an empty honeycomb. Natural chemicals from the bee's head glands and the evaporation of the water from the nectar change the nectar into honey.
Out of 20,000 species of bees, only 4 make honey.
Although Utah enjoys the title "The Beehive State," the top honey-producing states include California, Florida, and South Dakota.

Beehives

A populous colony may contain 40,000 to 60,000 bees during the late spring or early summer.
A honeycomb cell has six sides.
Bees maintain a temperature of 92-93 degrees Fahrenheit in their central brood nest regardless of whether the outside temperature is 110 or -40 degrees.

Avocado Honey Lime Ice Cream

Makes 1 quart

4 large egg yolks
2/3 cup honey
1/8 teaspoon salt
2 cups half-and-half
1 cup buttermilk
2 Tablespoons lime zest
1 cup avocado puree

Whisk together eggs, honey and salt in a medium bowl. Bring half-and-half, buttermilk and lime zest to a full simmer in medium saucepan. Remove from heat. Cover and let steep 2 hours and strain into another medium size saucepan and bring to a simmer again. Add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs) and then return the egg and cream mixture to the sauce pan. Simmer over medium-low heat, stirring constantly until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not allow to boil!). Strain into clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day). Process custard in ice cream maker according to manufacturer's instructions. Add avocado puree half way through freezing. Transfer to bowl or tub and freeze until firm, at least 3 hours and up to 3 days.

Hot Bacon Dressing

2011-09-26T12:07:00.000-04:00

Okay, so if you're thinking heart healthy, this is not the dressing for you! But is you want your salad (or potatoes, tomatoes, broccoli, or, I don't know, ice cream?) to have the smoky goodness of bacon that makes just about anything better, this recipe is a total and complete winner!

Hot Bacon Dressing
by: Sandy on Organic Spark Food Blog

Ingredients:
3 tbsp bacon fat, reserved from cooking bacon
1/4 cup finely chopped sweet onions
1 pastured egg
1 cup filtered water
2 tbsp unfiltered apple cider vinegar
1 tbsp real maple syrup
1 tsp arrowroot
1/4 tsp sea salt
2 dashes cayenne pepper (optional)
1/2 cup cooked & crumbled bacon (approx 6 strips)

In a large saute pan over medium-high heat, add bacon fat and heat until glistening. Add chopped onions. Cook for 3 minutes, stirring occasionally; onions will be softened and slightly browned. While onions are browning, locate a glass jar with a tight-fitting lid. To the jar, add egg, water, apple cider vinegar, maple syrup, arrowroot, sea salt and cayenne pepper. Put on the lid and shake vigorously, until well-combined. Once onions are cooked, turn the heat down to medium and add cooked bacon to the pan. While whisking, pour the egg mixture into the hot pan. Continue to whisk constantly until the dressing thickens. Serve warm.

Apple Season IV

2011-09-25T12:13:00.000-04:00

Apples + Beet= BFF!

I realized that my first three posts of the "Apple Season" series were desserts! Now it's obvious that I have a terribly sweet tooth (can you blame me?), but I do in fact eat other things beside dessert! Really, I do. And apples are a wonderfully versatile fruit that do savory just as well as sweet. In this recipe, you'll see how well apples go with on of my favorite fruits, the beet! Beets have gotten a bad reputation over the years with all the time they've spent in the can (I kid, I kid). But they really have a strong sweet flavor when they haven't been boiled into oblivion! You can eat them raw for a crisp, flavorful taste or roast them for a caramelized sweetness. This particular recipe calls for raw beets, and I think they pair so well with the apples! I'd love to hear what you think!

Ingredients

1 pound beets, peeled
1 apple (about 1/2 pound)
1/4 pound carrots, peeled
1/2 cup fresh parsley, minced
2 tablespoon apple cider
2 tablespoon apple cider vinegar
1 tablespoon fresh ginger, minced
2 tablespoon olive oil
Salt and pepper to taste

Preparation

Using the shredding blade of a food processor or a grater, shred the beets, apple, and carrots. Mix well with the remaining ingredients. Season with salt and pepper. Serve immediately or refrigerate to let the flavors blend. If desired, sprinkle with walnuts when ready to serve for an added nutty crunchy!

*Try using other varieties of beets, like golden beets,for an even more colorful salad.

Serving Suggestion

Pair this sweet vegetable slaw with salty or spicy dishes flavored with miso or tamari, or serve as a side to hot-and-sour soup or pork.

Apple Season III

2011-09-23T09:23:00.001-04:00

September 28th to 30th this year marks the time of the Jewish holiday Rosh Hashanah. Rosh HaShanah literally means “Head of the Year” in Hebrew. It falls in the month of Tishrei, which is the seventh month on the Hebrew calendar. The reason for this is because the Hebrew calendar begins with the month of Nissan (when it's believed the Jews were freed from slavery in Egypt) but the month of Tishrei is believed to be the month in which God created the world. Hence, another way to think about Rosh HaShanah is as the birthday of the world. On Rosh HaShanah it is customary to greet people with "L'Shanah Tovah," which is Hebrew that is usually translated as "For a Good Year" or "May you have a good year." Jewish tradition teaches that during the High Holy Days God decides who will live and who will die during the coming year. As a result, during Rosh HaShanah and Yom Kippur (and in the days leading up to them) Jews embark upon the serious task of examining their lives and repenting for any wrongs they have committed during the previous year. This process of repentance is called teshuvah. Jews are encouraged to make amends with anyone they have wronged and to make plans for improving during the coming year.

According to some scholars, the shofar dates back to ancient times when making loud noises on the New Year was thought to scare off demons and ensure a happy start to the coming year.

During Rosh Hashanah, Jewish families eat apples and honey, symbolizing hope for a sweet new year. Here's a delicious dessert that fits the bill, whether or not you're celebrating Rosh Hashanah!

Honey Apple Cake
Ingredients: CAKE 4 large eggs 3/4 cup honey 1 1/4 cups sugar 1/3 cup canola oil 1/4 cup water 2 1/4 cups unbleached flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon salt 2 cups apple (such as Cortland, Macoun, or Macintosh), peeled and finely chopped 1 cup walnuts, finely chopped TOPPING 1/3 cup honey

Instructions

Heat the oven to 300º, then generously butter a 10-inch bundt pan. In a large bowl, combine the eggs, honey, sugar, oil, and water, beating with an electric mixer until well blended, about 3 minutes.
In another large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Add the apples and walnuts and toss to coat evenly.
Add the liquid ingredients to the dry mixture and beat until smooth, about 2 minutes. Scrape the batter into the prepared pan.
Bake for 70 to 75 minutes or until a knife inserted in the center of the cake comes out clean. Cool the cake on a rack for 5 minutes, then invert the pan onto a plate to remove the cake.
Top the cake by spreading on the 1/3 cup of honey and sprinkle on the 1/4 cup of walnuts, pressing them down gently with your fingers. Allow the cake to cool completely before serving. Serves 24.

National Honey Month Part IV

2011-09-22T13:02:00.002-04:00

Manufacturers have used honey in everything from hand lotions and moisturizers to bar soaps and bubble baths. One reason they use honey is for its wholesome, all-natural image; more and more consumers are demanding cosmetics and personal care products made from natural ingredients. In the case of honey, however, image is just the beginning.

First, honey is a humectant, which means it attracts and retains moisture. This makes honey a natural fit in a variety of moisturizing products including cleansers, creams, shampoos and conditioners. It is also a natural antimicrobial.

Check out our honey-enhanced beauty products at the Co-op, or simply add a squeeze of honey to your moisturizer, shampoo or soap at home. For some extra pampering, try whipping up a simple beauty recipe yourself, try one of the refreshing recipes below!

Green Honey Glow Mask

Makes 2 treatments

4 cups fresh spinach
1 cup fresh mint
3 Tbsp. honey
1 piece (1-inch) ginger
1 ripe banana
2 egg whites

Rinse spinach thoroughly in colander. Cut and peel ginger, set aside. In food processor or blender combine spinach, mint and ginger. Blend on low setting. Add honey and banana and blend until liquid consistency. Add egg whites, blend until all ingredients are mixed thoroughly. Transfer to porcelain bowl or glass dish. On clean skin apply a small amount of Green Honey Glow to entire face and neck. Apply using a fan brush or finger tips. Allow to remain on skin for 15-20 minutes. Rinse and apply appropriate moisturizer. Store covered in refrigerator for up to one week.

Cucumber Honey Eye Nourisher

Makes 4 treatments

1 Tbsp. aloe vera gel
2 tsp. cucumber, peeled with seeds removed
1/2 tsp. chamomile tea
1/2 tsp. honey

Steep chamomile tea in boiling water. Set aside to cool. In food processor or blender combine cucumber, aloe vera and honey. Blend on low setting. Add chamomile tea. Blend until smooth. Apply gently under eyes using ring finger. Store in glass dish covered with plastic wrap in refrigerator for up to one week. Best applied chilled.

Aloha Honey Hawaiian Delight

Makes 2 treatments

1/2 ripe papaya
1/2 cup fresh pineapple, diced
2 Tbsp. green tea
2 Tbsp. honey

Steep green tea in boiling water. Set aside to cool. Peel papaya wedge and remove seeds. In blender or food processor, blend papaya and pineapple until pureed. Pour into glass bowl and combine honey and green tea. Mix well. Apply to face with fan brush or finger tips. Recline and rest for 10 – 15 minutes. Remove completely with tepid water and soft facial cloth. Store in covered container in refrigerator for up to one week.

Apple Season II

2011-09-22T10:27:00.000-04:00

Found this scrumptious recipe on NPR last week and just had to share it with you!

Rosemary Honey Apple Galette

Frangipane, a marzipan-like layer of ground almonds mixed with butter and eggs, lends a rich, nutty base to fruit tarts. Here the frangipane is scented with piney rosemary, which nicely offsets the sweet apples and honey. The open top of the galette, instead of a covered pie, shows off the apples. For a dairy-free dessert, substitute margarine or coconut oil for the small amount of butter and use a dairy-free crust.

Makes 8 to 10 servings

For The Frangipane
2 tablespoons unsalted butter, softened to room temperature, plus 1 tablespoon melted butter
1/4 cup plus 3 tablespoons honey
1 tablespoon finely chopped fresh rosemary
1/3 cup ground almonds
Pinch salt
1/4 teaspoon vanilla
1 large egg

To Finish
1 unbaked pie crust
4 to 5 (about 2 pounds) Granny Smith or other tart apples, peeled, halved, cored and thinly sliced (I like to keep the slices together in the apple-half shape and just fan them slightly onto the crust)
1 tablespoon melted butter
1 tablespoon sugar
1/4 cup honey
1 sprig rosemary

Preheat the oven to 400 degrees.

Mix together the frangipane ingredients (this is a snap in a food processor, but you can easily mix it by hand if you take care to finely mince the rosemary). Set aside.

Roll out the crust to a circle with a diameter a few inches larger than your tart pan (because of its rustic, free-form nature, this recipe works for either an 8-inch or 9-inch pan). Ease it gently into the pan, and spread the frangipane evenly over the base (just the base, not the overhang). Lay the apples on top, fanning the slices slightly and arranging them in whatever design you like. Take the overhanging crust and fold it gently inward to cover the edges of the apple slices, arranging it into folds as needed. Brush the exposed apples and crust with the melted butter and sprinkle both lightly with the sugar. Bake until the apples brown at the edges and the crust is becoming lightly burnished, about 45 minutes.

Shortly before the galette has finished baking, take the 1/4 cup honey and place it in a saucepan with the rosemary. Heat it gently, so that the honey becomes runny and infused with the rosemary flavor (don't let it come to a rolling boil or it'll reduce to an unpourable thickness). Fish the rosemary out with a fork and drizzle the infused honey over the apples. Serve.

Apple Season I

2011-09-21T16:57:00.000-04:00

Ah, apple season. Truly one of my favorite times of year (second only to fig and pomegranate season...more on those coming soon!). There are thousands of apple varieties, with a rainbow including red, russet, yellow, and green, and everything between! Textures and flavors vary from tart and crisp (like a Granny Smith) to soft and sweet (think Golden Delicious). In general, choose apples that are heavy for their size and feel firm when pressed gently. Avoid bruised fruit, by buying local (we have a GREAT selection from Windy Ridge that was just delviered!).

With apple season we all know that pies are a must, but the recipe I want to share with you for Apple Season Part I is my favorite by far! If you haven't tried cheddar cheese with an apple, you're missing out, but we'll forgive you because this recipe is the perfect opportunity to. Cheddar Crusted Apple Pie is delightfully tasty and an instant crowd pleaser, especially if they're from the Land of Yellow Cheese, I've found.

Cheddar Crusted Apple Pie

Ingredients

4 tablespoons all-purpose flour, plus more for rolling
1 recipe Cheddar Double Pie Crust (see recipe below)
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

Preheat oven to 425 degrees, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim.
With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Cheddar Double Pie Crust
Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- 1/4 to 1/2 cup ice water
Directions
1. In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
2. Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days). See Cheddar-Crusted Apple Pie for rolling and fitting instructions.

National Honey Month Part III

2011-09-15T09:01:00.000-04:00

Most of us know honey as a sweet, golden liquid. However, honey can be found in a variety of forms.

Comb Honey - Comb honey is honey in its original form; that is, honey inside of the honeycomb. The beeswax comb is edible!
Cut Comb - Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also known as a liquid-cut comb combination.
Liquid Honey - Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it’s especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form.
Naturally Crystallized Honey - Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized. It is safe to eat.
Whipped (or Cremed) Honey - While all honey will crystallize in time, whipped honey (also known as cremed honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter or jelly. In many countries around the world, whipped honey is preferred to the liquid form especially at breakfast time.

This beautiful and simple salad is a perfect starter to a summer meal. The frank dairy-ness of farmer’s cheese goes well with honey, but feel free to use a fresh ricotta or goat cheese. Chunks of honeycomb make the presentation dramatic!
MAKE AHEAD: The prosciutto, fig and cheese can be plated several hours in advance, covered with plastic wrap and refrigerated. Remove from the fridge 30 minutes before serving, and garnish with vinegar, honey and basil just before serving.
4 servings

Ingredients:

2 ounces best-quality sliced prosciutto
4 large , fresh Black Mission figs
8 tablespoons fresh farmer's cheese, soft goat cheese or ricotta
Four 1-inch chunks of honeycomb, yielding about a teaspoon of honey each (may substititute 4 teaspoons honey)
1 teaspoon balsamic vinegar
Sea salt
Freshly ground black pepper
4 medium basil leaves, rolled and cut into thin strips (chiffonade)

Directions:

Arrange a half-ounce of sliced prosciutto attractively in the center of each salad plate.

Snip off the figs’ stems, then make four cuts in each fig from stem to bottom end, being careful not to cut all the way through to the bottom. Place one at the center of each prosciutto-lined plate, then open it like petals of a flower.

Place a 2-tablespoon dollop of cheese in the center of each fig. Top each dollop with (comb) honey, then 1/4 teaspoon of balsamic vinegar, a sprinkle of sea salt, a grind of black pepper and chiffonade of basil leaf.

Serve immediately.

National Honey Month Part II

2011-09-08T08:00:00.001-04:00

Honey is normally bought and sold in one of two ways: by variety or by color.The color and flavor of many honeys are linked; that is, the darker the honey, the more apt it is to taste stronger and more robust. The lighter colored honeys are usually more delicate and sweeter in flavor. Sometimes people shop for a honey varietal simply because they like the flavor or it reminds them of the kind of honey they had when growing up or they like to impress their friends with a unique treasure! There are more than 300 varieties of honey found in the United States. However, only a small percentage of those honeys are popular. It sometimes takes more of an effort to market a particular variety, e.g. Huajillo or Sunflower, than to simply collect those honeys and grade them into amber and extra light amber honey for industrial usage.

Savory Honey Scones

Makes 8 scones

1-1/4 teaspoons finely chopped rosemary, divided
1-1/3 cups flour
1-1/3 cups semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
5-1/2 oz. chilled soft goat cheese, cut into bits
1/4 cup honey
1/3 cup + 2 Tablespoons heavy cream, divided
1 egg

In bowl, thoroughly mix 1 teaspoon rosemary with remaining 5 dry ingredients. Cut goat cheese into dry ingredients until mixture resembles coarse cornmeal; reserve. Whisk together honey, 1/3 cup cream and egg. Stir into reserved dry mixture until a soft dough forms; gather dough into a ball. Turn out onto a well-floured board; pat into a round about 3/4-inch thick. Cut into 8 wedges. Arrange separately on a waxed paper or parchment-lined baking sheet. Brush tops with remaining 2 Tablespoons cream, sprinkle with remaining 1/4 teaspoon rosemary. Bake at 425°F until golden brown, about 10 to 12 minutes.

Heirloom Tomatoes at the Co-op!

2011-09-07T08:12:00.000-04:00

Heirloom tomatoes have regained their popularity in recent years. Grown from seeds which have been saved through generations, these favorites have that "old-fashioned" flavor which is sometimes lost in supermarket varieties. Heirlooms tend to be a bit more perishable than hybrids but rank high in flavor and come in a variety of shapes, sizes and colors. We just got a beautiful batch in from a VT local farm that farms totally off the grid 10 months of the year. The shades of purple, green, and red are totally breathtaking and glorious! While I'd hog the whole bowl eating them with both hands, etiquette probably calls for us to consume according to an equally scrumptious recipe.

Heirloom Tomato Salad Recipe

This recipe is so simple, it doesn’t really even need a write up!

Ingredients:

fresh, sweet heirloom tomatoes
olive oil
balsamic vinegar
fresh basil
sea or kosher salt
fresh cracked black pepper

Slice tomatoes and drizzle with olive oil, balsamic vinegar, salt and pepper. Slice or tear fresh basil leaves on top. Enjoy!

Heirloom Tomato Gazpacho

Fresh gazpacho made with heirloom tomatoes.

Ingredients

1 15 Ounce Can Organic Tomatoes
2 Large Heirloom Tomatoes, diced
1 Stalk Celery, diced
1/2 Small Red Onion, diced
1 Small Red Pepper, diced
1/2 Large Cucumber, peeled, seeded and diced
1/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Clove Garlic, minced
2 Tablespoons Fresh Chives, minced
1 Tablespoon Sugar
1 Tablespoon Lime Juice
1 Pinch Salt and pepper

Directions

Add canned tomatoes to a food processor or blender and pulse until smooth, but still slightly chunky. Wash and dice finely celery, peppers, onions, and cucumbers. For cucumber, peel the cucumber and scrape the seeds out with a spoon before dicing. Add veggies to the processed tomatoes. Mince garlic and chives and add to the mix. Add olive oil, red wine vinegar, and sugar to mix.Wash heirloom tomatoes well and cut out the stem part. Then dice. Add the tomatoes and any juice to the gazpacho. Taste the gazpacho and season well with salt and pepper. Adjust flavors for vinegar and oil as well. You can serve this immediately, but it's best if it chills in the fridge for an hour before serving.

Sunflower-Pumpkin-Seed-Butter and Jelly!

2011-09-06T10:48:00.001-04:00

I like all sorts of foods, from chicken and beef to frog legs and alligator. Indian? Love it! The All-American Burgers and fries? Bring it on! Apple Crisp? Who doesn't? Peanut Butter and Jelly? No way. Peanut Butter is my arch enemy to the extreme, which I'm often told is ridiculous (my husband happens to be a peanut butter fiend). I'm not allergic to it, but even the sight of it turns me off.

That being said, I love the convenience peanut butter offers! Mornings that I open the fridge and realize I forgot to buy lunch meat AGAIN and my nine-year-old needs lunch for school, peanut butter has been a welcome friend. My husband loves it in no bake cookies and homemade protein bars, and that's been great. But every time I see my family enjoying a peanut butter cookie, I selfishly wonder, what about me?

Behold, the fabulous world of nut butters! From Nutella, a tasty chocolate hazelnut spread (okay, well this one does not have much nutritional value) to Almond and Cashew butter (twice the amount of protein that peanut butter has!), I've been able to find a plethora of nutty options to make a nutritious and delicious quick lunch for myself. So you can imagine my excitement when I came across this recipe for Pumpkin-Sunflower-Flax Seed Butter.

The best part of the recipe? We carry everything in the bulk department at the Co-op! Also, by making your own nut and seed butters you have the ability to control additives. I like the flavor without salt or sugar, but feel free to adjust the recipe to your liking with salt, honey, or other sweeteners. For the oil, I used sunflower oil. Another neutral-tasting oil like safflower or canola would also work.

Pumpkin-Sunflower-Flax Seed Butter
Makes about 1 1/4 cups

Ingredients:
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/4 cup ground flaxseed
About 1/4 cup pumpkin seed, sunflower, safflower, or canola oil
Salt (optional)
Sweetener such as honey, agave nectar, or brown rice syrup (optional)

Working in batches, toast pumpkin seeds and sunflower seeds in a dry skillet over low heat. Stir frequently to prevent burning and remove from heat when fragrant. Combine cooled pumpkin seeds, sunflower seeds, and ground flaxseed in a food processor and process for a minute. With the food processor running, slowly drizzle in 1/4 cup oil. Continue processing until mixture is smooth and creamy, about 5 minutes. You may need to occasionally turn off the food processor and scrape it down with a spatula.Taste and add salt and/or sweetener, if desired. (Add just a small amount at a time and taste frequently.) If mixture is too dry, continue to add a little more oil, processing until desired consistency is reached.

Transfer to an airtight container and store in refrigerator up to 2 weeks.

What are you favorite things to make with peanut or other nut butters?

How to Cook a Lobster

2011-09-03T11:24:00.005-04:00

I've been thinking about cooking lobsters a lot today because it's Lobster Fest at the Co-op, meaning lobsters are on sale for $4.99/lb!! So I've been wondering, should you boil or steam lobsters? Charlie, the East Coast Gourmet says it depends. Boiling lobsters cooks them more evenly and quicker than steaming. But watch out and keep an eye on your cooking times to make sure you do not overcook your lobsters. Finally, boiling lobsters makes it easier to remove the meat out of the shell. The high, intense heat of boiling cooks the meat quickly, causing it to pull away from the shell.

How to boil lobsters
Fill a pot (large enough to hold the lobsters) anywhere from one-half to two-thirds full with water. Add 2 tablespoons of salt for each quart of water. (If sea water is available, even better. Skip the salt.) Bring the water to a strong boil over high heat.
Place the live lobsters in one at a time, headfirst, completely submerging them. Pick up the lobster by holding the upper side of the thorax between your thumb and middle finger. Hold the underside of the body away from you, because the lobster have a tendency to flip the jointed tail, splattering water. You can cook more than one lobster in a pot as long as there is enough room and water to cover the lobsters. (If you do not have a big enough pot use two smaller pots or cook your lobsters in batches.) Cover the pot tightly and return to a boil as quickly as possible.

After the water boils start timing, and regulate the heat to prevent water from boiling over (but be sure the water continues to boil). Melt some butter while you wait.

Cooking Times for Lobsters
1 lb. Lobster… 4-5 minutes
1 1/4 lb. lobster… 6-7 minutes
1 1/2 lb. lobster… 7-9 minutes
2 lb. lobster… 10-12 minutes
3 lb. lobster… 12-13 minutes
5-6 lb. lobster… 18-20 minutes

How to Tell if My Lobsters are Cooked?
Lobster is cooked when the shell is entirely red. When properly cooked, lobster meat is a creamy white color all the way through–no translucent areas. Some chefs say when the antennae pull out easily, lobsters are done, but this is not always the case. It is important to note when you take your lobsters out of the pot they will continue to cook. To stop the cooking process, put your lobsters in a bowl of ice.
If you overcook them, your going to be eating tough lobster. If you under-cook your lobster you can always heat them up. The reason many people believe larger lobsters are tough is simply because they overcook them. Many people will mistakenly boil a two and half pound lobster twice as long as a quarter pound lobster. Another common mistake is adding to the cooking time just because you are cooking more than 1-2 lobsters in the pot. Just remember to bring your pot back to a rolling boil and regulate the heat.

Happy cracking!

September is National Honey Month! Part I

2011-09-01T07:50:00.005-04:00

This month is National Honey Month and to celebrate I'll post a different recipe featuring honey every Thursday through out the month (there are five in September!). Honey is a pretty interesting substance. A bottle of pure honey contains the natural sweet substance produced by honey bees from the nectar of plants or secretions of living parts of plants. Nothing else. When scientists begin to look for all of the elements found in this wonderful product of nature, they find a complex of naturally flavored sugars as well as trace enzymes, minerals, vitamins, and amino acids. Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey! The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.

This recipe is for a tasty vegetarian chili that will warm you up on the cool fall days. With a touch of honey for sweetness, all of your friends will want to know your secret ingredient!

A Honey of a Chili

Makes 8 servings

1 package (15 oz.) firm tofu
1 Tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes

1 can (28 oz.) diced tomatoes, undrained
1 can (15-1/2 oz.) red kidney beans, undrained
1 can (8 oz.) tomato sauce
1/4 cup honey
2 Tablespoons red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

World’s Best Honey Cornbread

2/3 cup sugar (I used turbinado.)
1/4 cup butter, softened
4 eggs1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.
Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.
Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.

Lovely, Lovely Landaff!

2011-08-29T09:27:00.001-04:00

So I'm a total sucker when it comes to cheese! Anything curds and whey just makes me squeal with delight, and while I have many, many favorites, Landaff Caerphilly Style Cheddar from the Landaff Creamery in Landaff, NH (talk about a mouth full, huh?) can make me sing any day!

Landaff Cheese is a farmstead cheese in the Welsh tradition using a recipe from Somerset, England. Made of the farm by Doug and Debby Erb at the Creamery, this cheese is then sent to the Cellars at Jasper Hill for aging. This is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and is a wonderful addition to a cheese plate.

Today I wanted to share three of my all-time favorite recipes for Landaff. I'd love to hear if you like them so try them out and tell me what you think! Oh, and did I mention that Landaff is on sale through the month of September for $9.99 a pound? Yeah $9.99/lb! You guys, this cheese is usually $18.99/lb! What a steal!

Leek, Potato & Landaff Gratin

serves 4

4 medium potatoes, thinly sliced

4 oz unsalted butter

8 oz Landaff cheese, grated, plus extra 2 oz for the top

2 large leek, cleaned and thinly sliced

12 ounces whole milk or enough to cover the potatoes

sea salt and pepper to taste

well buttered 8 inch gratin dish

Pre-heat oven to 375F

Place a single layer of potatoes in the bottom of the buttered dish, sprinkle over a little of the cheese, top with a single layer of leeks and season well with salt and black pepper.

Continue with these layers until all the ingredients are used up, ending with a layer of potatoes - remembering to reserve ½ cup of the grated cheese for later use. Dot the top with butter, pour over the milk, then cover with aluminium foil and bake in the oven for about 45 minutes.

Remove the foil, test for doneness using a sharp knife. The potatoes should be soft so cook a further 15-20 minutes if necessary. Once the potatoes are cooked, sprinkle the remaining cheese over the top of the potatoes and return to the oven for 15-20 minutes until the cheese has melted and is golden brown. Serve immediately.

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Landaff Cheese, Bacon and Leek Welsh Cakes

serves 4

3 tbs of oil for frying

3 oz bacon, chopped

1 leek, cleaned and chopped

1 cup unbleached flour

1 tsp baking powder

pinch of salt

2 oz unsalted butter

4 oz Landaff cheese, crumbled

6 large fresh eggs

Pre-heat oven to 375F

Add 1 tbsp of oil to a frying pan, add the bacon and cook for 3 to 4 minutes or until pale golden. Add the leek and cook for a further 2 minutes. Cool. Sift the flour, baking powder and salt into a large bowl and rub in the butter with your fingers until blended. Stir in the cheese and cooled leeks and bacon. Beat two of the eggs and stir enough egg into the flour mixture to make a soft dough. Lightly knead and then cut in half. Roll each half out to a 5 inch round circle, then cut into quarters like a pie.

Place a griddle or heavy frying pan over a medium low heat, add four of the pie shaped Welsh cakes at a time and cook for 4 to 5 minutes or until the bottom is golden. Turn over and cook for a further 3 to 4 minutes. Place on a baking sheet and place in the

pre-heated oven. Cook the remainder in the same way. Bake for 5 minutes while

you prepare the eggs.

Heat 2 tbsp oil in a non-stick frying pan, crack in the remaining eggs and fry for 2 to 3 minutes or until cooked to your liking. Split the warm Welsh cakes in half, spread with a little butter and top with a fried egg.

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Cheese Fritters with Landaff and Scallions

serves 4

4 oz fresh breadcrumbs

4 oz grated Landaff cheese

2 scallions, minced

zest of 1 lemon

¼ tsp dry mustard

2 tbsp minced parsely

2 eggs, separated

1 tbsp each oil and butter for sautéing the fritters

Mix the breadcrumbs, cheese, scallions, lemon zest, dry mustard and parsley with the yolks. Add salt and pepper to taste. If the mixture is a little stiff add a bit of milk: it should be stiff but spoonable. Whisk the egg whites and fold them in.

Heat a little oil and butter butter in a large frying pan, add the mixture in spoonfuls (do this in batches if your pan is small). Fry until golden and then turn over to cook the other side. They need about 5-6 minutes in all to make sure the middles are cooked through. Drain on kitchen paper and serve with a spicy relish or salsa

Celebrate Great Food, Craft Brews, Fine Wine and Music at The Festival of Earthly Delights

2011-08-25T10:11:00.005-04:00

Delectable creations from local restaurants, handmade cheeses and desserts, craft beers and wine are ready to be discovered at The Festival of Earthly Delights being held at the North Haverhill Fairground on August

27 from 4-9pm.

Joining the event: All Good Foods Cafe, Bunten Farmhouse Kitchen, Cider House Cafe, Eden Ice Cider, Farnum Hill Hard Ciders, Gerald McLaren Family Sugarhouse, Harpoon Brewery, Haunting Whisper Vineyards, Haverhill Corner Library Pig Roast, The Little Grille, LaBelle Winery, Littleton CO-OP, Lobstah Wine, Long Trail Brewing Company, Magic Hat Brewery, Maplestone Farm, Mrs. Clifford's Cakes and Confections, MT. Moosilauke Candies, Peaked Moon Farm, Peyton Place Restaurant, Riverside Emus, Cafe Rose, Samosa Man, Shekinah Mountain Farms, Shiloh's Restaurant, Stray Dog Wine, Tuckerman's Brewing Company, Woodchuck Hard Cider, Woodstock Inn Brewery.

And that's not all! The acoustic duo Los Huevos and the popular seven piece ensemble JukeJoynt will be filling the stage with original music and also classic tunes from favorites like The Band, The Beatles, Townes van Zandt, Gillian Welch, Van Morrison.

The event is open to all ages and special activities for kids are planned (don't miss the Jolley Family Clowns from 5-7pm). Those wishing to sample alcoholic beverages must provide a valid photo ID. Tickets are $20 or $10 for the non-alcoholic ticket (Children under 12 are free, but must be accompanied by an adult). Tickets may be purchased at the gate, by visiting www.alumnihall.org or by calling (603) 989-5500.

With budget cuts to the arts, proceeds from this signature fundraising event will help support programs at Alumni Hall, a nonprofit organization located in Haverhill, NH, which brings local and national arts and entertainment to the region. Special thanks to Steenburgh Auctioneers for sponsoring this event. For more information, visit www.steenburgh.com

Confetti Quinoa Salad

2011-08-24T09:43:00.000-04:00

Need a reason to celebrate? Or just wanna spice up your ho-drum lunch? Check out this delicious and nutritious salad that would be a complete meal with a grilled chicken breast or sauteed tofu...yum!! If you haven't become a quinoa fan yet, let me introduce you.

Quinoa is a recently rediscovered ancient "grain" once considered "the gold of the Incas." We usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach. These amino acid-rich seeds are not only very nutritious, but also very delicious. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black. It is said to help protect you from migraines, heart disease, breast cancer, and childhood asthma!

Confetti Quinoa Salad
Serves 4-6

2 cups cooked quinoa, cooled
1 can black beans, drained and rinsed
1/2 red bell pepper, diced
1 mango, diced
1 green onion, sliced
1/4 cup cilantro, chopped
Juice of 1 lime (2-3 tablespoons)
1 tablespoon red wine vinegar
1 tablespoon canola oil
salt and pepper to taste

Cook quinoa (Boil 2 cups water and 1 cup quinoa, reduce to low, cover, and cook about 15 minutes or until all water is gone. In large bowl combine quinoa, beans, bell pepper, mango, green onion, cilantro. In a small bowl, whisk together lime juice, vinegar, oil, salt and pepper. Pour dressing over quinoa salad and toss to coat. Chill until ready to serve.

PS. This would be even better with some avocado chunks, but add right before serving, otherwise it turns brown. Yuck!

Saving Your Summer Herb Harvest with Terra

2011-08-23T14:01:00.000-04:00

Sadly, summer is quickly coming to an end and that means it's time to start thinking about preserving the summer's bounty, so hopefully, we can be eating fresh all year round! One thing I often struggle with is what to do with herbs. I have no land whatsoever to grow on, but many times I buy a bunch fresh cilantro or parsley and really only need one tablespoon! So what do do with the leftovers? Terra, a new restaurant that opened this past weekend in Bethlehem answered that question for me... In a compound butter of course! Compound butter is butter that has a flavor, or additional ingredient(s) added to it. For example, I can think of several restaurants that serve garlic butter with dinner rolls (often barbecue restaurants), which is a compound butter. They are also sometimes simply called "herb butter," though they can be sweet or savory.
Compound butters are very easy to make and can have any number of flavors blended into them. The first step is softening the butter to room temperature. Once it is soft, the desired ingredients can be added . Herbs and spices are the most common because they are the easiest things to use, but just about any ingredient can be added.

Terra Grilling Butter

1lb unsalted butter, softened

2 T Chives

2 T fresh squeezed Lemon Juice

2 T Flat Leaf Parsley or Cilantro

2 tsp Kosher Salt

Pinch Black Pepper

Pinch Cayenne Pepper

Mix all ingredients together.

Form a 1½ inch diameter log

with parchment paper, wrap

formed butter with plastic wrap and freeze.

Horseradish Butter

¼ Cup butter (room temperature)

2 T drained prepared horseradish

1/8 tsp. Cayenne

1/8 tsp. salt.

Combine ingredients and blend well.

Form a 1½ inch diameter log

with parchment paper, wrap

formed butter with plastic wrap

and freeze until needed.

Lemon Balm Butter

4T chopped lemon balm

1T lemon juice

½ Cup butter, softened

Pepper

Mix all ingredients together, chill.

Serve on fish.

Other herb combinations to preserve your fresh herbs to use all year long!

• Dill, mustard seed, parsley, and a touch of lemon rind or

a few mustard seeds for fish and potatoes

• Thyme, garlic, chives, oregano, and parsley for tomatoes,

zucchini, eggplant, or beef.

• Sage, parsley, and chives for chicken, veal, rice, and pasta

• Tarragon fennel, lemon zest, and parsley for fish, chicken, or eggs.

• Chives, mint, and chervil for fish, tomatoes, carrots, or peas.

• Basil and garlic for lamb, chicken, or fish.

• Salad burnet, garlic chives, and parsley for

potatoes, tomatoes, veal, or salmon.

• Savory, marjoram, and parsley for beans, veal, beef, corn.

• Caraway seed and parsley for cabbage, carrots, potatoes, and bread.

• Aniseed, grated ginger, and orange zest for pork, chicken, or carrots.

• Cilantro, cumin, parsley, and dried red or fresh jalapeno pepper for

a taste of the Southwest on rice, chicken, pork, potatoes, peas, or corn.

• Basil, tomato paste, and oregano for fish, chicken, pasta and rice.

• Rosemary, chives, parsley, and garlic for

potatoes, rice, beef, veal, chicken.

• Tarragon, chives, chervil, and white wine for fish, chicken, or eggs.

• Basil, thyme, and parsley for bread, vegetables, tuna, salmon, and shrimp.

• Mint, garlic, and parsley for lamb, mussels, swordfish,

chicken, peas, carrots, green beans, or eggs.

• Rosemary, savory, thyme, oregano, marjoram,

lavender, and garlic for grilled meats.

• Calendula petals, chives, and parsley for chicken, rice, or eggs.

Almond-Apricot Tart with Whipped Cream

2011-08-22T11:11:00.001-04:00

Golly, these fruits are beautiful, aren't they!

Snacktime for me often brings fruit and nuts (and okay, you caught me, oskri dark chocolate coconut bars), and this morning as I was munching on a sweet ripe apricot, I got to thinking about the history of the precious little stone fruit.

Apricots originated in China and were introduced to the United States by Spanish explorers. The first commercially produced apricots were grown south of San Francisco in 1792. California still remains the nation's leader in apricot growth, accounting for a whopping 90% of apricot growth!

Apricots are available from California from late spring through mid-summer and from Washington from mid-summer through early fall. And though there are many varieties available, the differences are not especially recognizable. To pick your apricots, choose an apricot that has an even orange color. When ripe, the apricot should give to gentle pressure. Avoid apricots that has brown spots or feels mushy.

Apricots are most often eaten out of hand like a peach or nectarine. Apricots should be washed and can be eaten whole or sliced off the pit and eaten. Apricots can be halved and filled with cream cheese and nuts and served as an appetizer, and can also be used as a topping or a sweet ingredient in salads. Apricots are a fruity addition to stuffing and can be used to make wine or brandy. Like many other stone fruits you may use apricots in pies, cobblers and breakfast cakes. When using apricots in a pie or cobbler, slice and add sugar before adding to the pie.

My personal favorite way to eat apricots is in a delicious fruit tart like this one from Martha Stewart. It really highlights the sweet juiciness of the apricot, and the crunch of the almonds is simply wonderful. And I just adore the flower effect of the ring of apricots- so beautiful!!

Rings of apricots top this tart for a flowerlike effect.

Almond-Apricot Tart with Whipped Cream
Martha Stewart Living, June 2010

Ingredients

For the Crust

3/4 cup all-purpose flour
1/4 cup blanched almonds, toasted
4 tablespoons unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
Salt

For the Filling

6 tablespoons unsalted butter
5 large egg yolks
1/4 cup plus 2 tablespoons light corn syrup
3 tablespoons light-brown sugar
3 tablespoons amaretto (or other almond-flavored liqueur)
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract

For the Topping

2 pounds baby apricots, halved and pitted
Garnish: confectioners' sugar
2 cups heavy cream

Directions

Make the crust: Pulse flour and almonds in a food processor until ground. Beat butter and confectioners's sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, yolk, and a pinch of salt; mix until dough comes together. Press into bottom and up sides of a 9-inch tart pan with a removable bottom; refrigerate for 1 hour.

Preheat oven to 325 degrees.

Make the filling: Heat butter in a saucepan over medium-high heat until browned, 3 to 4 minutes. Let cool for 10 minutes.

Meanwhile, beat yolks, corn syrup, and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Mix in browned butter (with bits), amaretto, cream, and vanilla. (Mixture should be thick but pourable.)

Transfer tart shell onto a baking sheet. Pour in filling to reach halfway up side. Bake until crust is golden brown and crisp and center is set but slightly soft, 40 to 45 minutes. Let cool.

Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.

Tuscan Picnic with the Chamber Players!

2011-08-18T07:09:00.001-04:00

MMM! The Chamber players were back in action this past Monday night (remember their delicious Dinner in Paris?! Magnifique!). Crostinis, Tuna Mousse, and Tiramisu were on the menu and oh so delizioso! But don't worry, if you missed, we have the recipes AND another chance to try Ronnie & Joel's delcious cooking at the North Country Chamber Player's annual Gala Benefit Auction & Tuscan Picnic, that is so important to the continuation of wonderful music in North Country, on Friday, August 19th at the Elks Hall in Littleton. All the fun begins at 5:30. Go early and plan to bring your friends! Please call the NCCP office at 603-444-0309 if you would like to reserve tickets or a table!

Ronnie’s Crostini

1 Italian bread, baguette or Tuscan loaf cut into 24 slices, ½” to ¾” thick
24 oz. Mozzarella cheese, fresh, smoked or packaged, sliced
12 Roma tomatoes, sliced lengthwise
24 Basil leaves, whole or chiffonade
8 oz. Olive paste, black or green
sea salt
fresh ground black pepper
extra virgin olive oil for drizzling

Preheat broiler. Place cut bread slices on lightly oiled baking sheets. Spread generous amount of
olive paste on bread slices. Layer basil leaves, sliced cheese and tomato on coated bread, with
tomato always on top. Drizzle crostini with a little olive oil, and sprinkle with salt and pepper.
Place crostini under a broiler for about five minutes or until cheese is melted and bubbly. Serve
immediately. Makes 2 dozen toasts.

Venetian Tuna Mousse

1 6 1/2-ounce can (Italian) tuna packed in olive oil (do not drain)
4 tablespoons unsalted butter, softened at room temperature
Freshly grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 plump fresh garlic clove, peeled, crushed
Breadsticks, crackers or toasted slices of baguette brushed with olive oil, for serving.

Place tuna, including the oil, in the bowl of a food processor. Add remaining ingredients, except
for bread or crackers, and process until smooth and creamy. Transfer to a bowl, garnish with thin
lemon slices, and fresh oregano sprigs and serve immediately with breadsticks, crackers or toast. Or
refrigerate until ready to serve, up to 3 days. Remove from refrigerator 1 hour before serving and
mix well.     Yield: 10 to 12 servings as an appetizer

Tiramisu

5   eggs, separated
16 oz.   mascarpone
5   tablespoons sugar
8 oz.   savoiardi (ladyfingers)
3 cups   espresso or strong coffee
unsweetened cocoa or grated bittersweet chocolate
1 oz. dark rum or cognac (optional)

Beat the sugar and egg yolks until smooth and lighter. Slowly mix in the mascarpone only until
mixture is smooth.
In another bowl, beat the egg whites to soft peaks. Fold in the whites* to the mascarpone mixture
until incorporated. Alcohol can be added at this point.
Pour coffee into a smaller bowl and dip each ladyfinger.
Line a 9 x 13 (approx.) baking dish with a layer of ladyfingers. Cover with half of the filling.
Add another layer of ladyfingers and cover with remaining filling. Cover top with cocoa or shaved
chocolate. Refrigerate for several hours.

*Raw egg warning: Always use caution in consuming raw and lightly cooked eggs due to the
slight risk of salmonella. Always use fresh, refrigerated grade A or AA eggs with intact shells.

Coconut Chocolate Mint Custard

2011-08-16T10:08:00.002-04:00

Lately, I have been addicted to the Oskri Dark Chocolate Coconut bars we sell at the Co-op. They're literally all I can think about, morning, noon, and night. When I took the Eat Local Challenge, they were even my lifeline! So naturally, when I haven't been able to get my hand on these little morsels of goodness, I've still been thinking about the coconut-chocolate combo! I found this recipe on the Simply Organic website, and it is so, so, so delicious! Give it a try and tell me you don't agree!

Mousse is a creamy dessert typically made with eggs, cream, and a combination of other flavors such as chocolate or pureéd fruit. (It's sometimes set with gelatin, too.) The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain its aeration.

Coconut Chocolate Mint Custard

Ingredients

1 cup whole grain brown rice, cooked
3 eggs
2 tablespoons unsweetened cocoa powder
1/2 cup honey
1/4 teaspoon peppermint flavor
1/4 cup flaked coconut
1 can (14 ounces) light unsweetened coconut milk, warmed
1/2 cup fat-free half and half, warmed
fresh mint leaves for garnish
chocolate curls for garnish

Directions

Preheat oven to 325 degrees.
In a large bowl mix together the rice, eggs, cocoa powder, honey, peppermint flavor and coconut until well blended. Stir in the warm coconut milk and half and half. Transfer to a 1 1/2-quart oiled casserole dish.
Bake 45 minutes. Garnish each serving with mint and chocolate curls.

Servings: 6

National S'mores Day!

2011-08-10T14:08:00.011-04:00

Today, August 10th is National S'mores Day, and what better way to celebrate than making your own homemade s'mores, from scratch! And homemade marshmallows are worth every bit the effort.; try them and tell me otherwise!!

Homemade S'mores

Ingredients

12 marshmallows, recipe follows or store bought
8 graham cracker squares, recipe follows
2 milk chocolate bars, the kind that can be broken into squares

Homemade Marshmallows:

4 tablespoons water
4 tablespoons light corn syrup
12 tablespoons sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract

Directions

Marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.

Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.

If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

Graham Crackers courtesy Wayne Harley Brachman, Retro Desserts by Wayne Harley Brachman: William Morrow Publishers, 2000

Homemade Graham Crackers:

1/2 cup all-purpose flour
1 1/4 cups whole-wheat flour
1/2 cup light rye flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

Graham Crackers: In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Yield: 48 crackers

Happy National Sneak A Zucchini on Your Neighbor's Porch Day!!

2011-08-08T10:23:00.003-04:00

It's August 8th, which means it's National Sneak A Zucchini on Your Neighbor's Porch Day! Anyone who has grown this bountiful crop knows that sometimes enough is enough! The solution? Giving zucchini's away of course! But sometimes you have to be very, very sneaky- for instance, if the unlucky recipient grows their own zucchini! But desperate times call for desperate measures. You can read about some nifty ideas to sneak those naughty zukes into your neighbor's life here, but I suggest getting creative (and kind) by cooking it into a meal for your neighbor! This is a tasty recipe for Zuchini Gratini... YUM!

Zucchini Gratini

by Erika Kerekes

Zucchini, cheese, breadcrumbs and heat: the world's simplest summer side dish.

Ingredients

1 pound zucchini
3 Tbsp olive oil
2 cups fresh breadcrumbs (from 1/2 day-old baguette or other white bread)
2-3 cups shredded mozzarella cheese
approximately 1/2 tsp garlic salt
1/4 cup parmesan cheese, grated

Spray a 9-by-13-inch baking dish with cooking spray. Preheat the oven to 375 degrees.Trim the ends of the zucchini and then slice them thinly. A mandoline works best for this, but if you're careful you can do it with a sharp knife.Heat the olive oil in a large saute pan over medium heat. Add the breadcrumbs and toast until golden brown, stirring often. Do not let the breadcrumbs burn. Now start layering the gratin: Put a layer of zucchini slices in the bottom of the baking dish. Sprinkle over some mozzarella and a little garlic salt. Add a sprinkling of breadcrumbs. Now go back to the beginning, starting with the zucchini. Keep building layers in this way until you have used up all the ingredients, ending with the breadcrumbs - you should get about four layers. Sprinkle the grated parmesan cheese over the very top. Bake the gratin about 45 minutes, until the zucchini is cooked and starting to brown around the edges of the pan and the cheese is bubbly and browning on top. Let rest 10 minutes before serving.

Yield: 8 servings

Better Prices on Maya Kaimal Fine Indian Foods!

2011-08-02T11:33:00.000-04:00

We've recieved better pricing on Maya Kaimal Fine Indian Foods here at the Co-op, and in turn have passed them onto to you, our loyal customers! To celebrate, we wanted to share some our favorite recipes

Tikka Masala Grilled Chicken

Serves 4

Pre-heat grill to medium
Coat the chicken pieces with ½ cup Tikka Masala and place in a container or plastic zipper bag. Marinate overnight (or at least 8 hours) in the refrigerator
Remove chicken from marinade and wipe off the excess. Grill over medium heat for 15 minutes, turning twice. Baste with remaining sauce and turn occasionally until chicken is cooked through, about another 15 minutes.
Serve with lemon wedges, salad and Indian naan or other flatbread.

Lamb Vindaloo

Serves 4

In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed lamb and brown lightly on all sides.
Add the Vindaloo sauce and potatoes. Partially cover and gently simmer over low heat until lamb is fork tender, 1 to 1 ½ hours. In the last half hour of cooking, check sauce consistency. If thin, remove lid to allow sauce to reduce and thicken.
Serve with basmati rice or Indian naan or other flatbread.

Steamed Mussels in Coconut Curry

Serves 6

Remove mussels from their bag and soak in a large bowl of cold water with 2 tablespoons of salt for 30 minutes. After soaking, rinse under cold water and remove the wirey beards with a small knife.
In a large pot, heat the vegetable oil over medium heat. Add the onion and chili and cook, stirring occasionally, for 3 minutes without browning the onion.
Add the mussels, Coconut Curry sauce and beer (or water) and bring to a boil over high heat. Reduce the heat to medium, cover and steam until all the mussels have opened, about 7 minutes. When fully cooked, the mussels will be somewhat firm but still plump and tender.
Serve the mussels and sauce hot over steamed rice with the lime wedges on the side.

Eating Local, All Year Long

2011-08-01T09:57:00.000-04:00

When the local summer harvest is in full swing, we at the Littleton Food Co-op like to think about how to eat local all year long. August 7-13 is National Eat Local Week, and August is NH Eat Local Month, so we'll be talking a lot about how to "Go Local" in order to create both a stable local economy by supporting farmers and producers in the area and doing are part to protect the environment by cutting out the third party and gas mileage from importing from hundred, sometimes even thousands of miles away. We encourage you to take our "Eat Local Challenge" and start thinking about how you can become a "localvore"!

Today, we'd like to share a how-to video about canning produce.By canning, you'll be able to have summer harvest year long, and be able to take advantage of the super prices of buying what's in season, whether it's from the Co-op, the Farmer's Market, or your own backyard!

What are your favorite things to can in the summer? We'd love to see your favorite recipes!!

Eat Local Challenge!

2011-07-25T14:52:00.000-04:00

The 100-Mile Food Challenge is simple. It’s a living experiment in local eating that will reconnect you with your food, your local farmers, the seasons and the landscape you live in.The concept isn’t new– in fact, it’s as old as the hills. It’s how our ancestors used to eat at a time when their diet consisted of locally grown and raised foods.

When the average North American family sits down to eat, each ingredient has typically traveled at least 1,500 miles from farm to plate. What is the 100 Mile Challenge? Exactly what it sounds like: you challenge yourself to eat only foods grown, produced and sold within 100 miles of your home. By eating locally raised foods, we are cutting down on the carbon footprint used to transport our food, reducing our impact on the environment.

The Rules

1. All foods consumed during the week must be made from locally grown, raised or produced items. The goal is to learn where our food comes from and to recognize the small farms and businesses in our area. Making foods at home from non-local ingredients does not count as “locally produced”.

2. “Marco Polo” Exceptions: includes salt and spices, olive oil and sugar.

3. Three Life Lines: pick three non-local items to use for the week. These items could include such things as bananas, rice or a meal out at a restaurant.

How to Get Started:

Start Small: You can start with a single meal, a 100 Mile day, or join us for this week long challenge.
Shop Local: Frequent your local farmers’ market or Co-op for in season and locally produced items.
Find Local Producers: Find local producers for your meat, poultry, eggs, dairy and baked goods.
Buy in Season: Try to use more locally produced foods as your staple items. Buy exotic fruits and vegetables as a special treat.
Learn How to Preserve Food:
Freezing and canning fresh fruits and vegetables in season is a great way to have next-to-fresh available for your table all year long.

**Go “Hardcore” Locavore

Consider getting tough: every ingredient in every product has to come from within 100 miles. Ask tough questions: does the feed for the local livestock come from within the 100 miles?

To register, come in the the Littleton Food Co-op and take the pledge! Upon entering, you will be entered in a drawing to win a gift basket of local products!

I Scream, You Scream, We All Scream for Homemade Ice Cream!

2011-07-25T14:00:00.001-04:00

Homemade ice cream is just about the tastiest summer treat around, and something about making your own creamy treat makes it that much better! But what if you don't have a fancy ice cream maker? No worries! Today's recipe teaches you how to make ice cream with plastic baggies and your own two hands as the primary tools! Feel free to top this frozen treat with fresh fruit... My favorite is fresh local, raspberries!!

Ice Cream in a Bag

3/4 cup cream

1/2 cup milk

1/4 cup sugar

1/4 teaspoon vanilla

To Freeze:

1 quart-sized zip-top bag

1 gallon-sized zip-top bag

1/2 cup rock salt

3 cups ice

gloves or towel for mixing

Add the cream, milk, sugar, and vanilla to the quart-sized bag and squish to mix, sealing tightly. Add ice and rock salt to the gallon-sized bag and place the quart-sized bag inside it. Seal and shake the gallon sized bag with one hand below it and one hand holding the top, rocking it back and forth quickly. Use gloves or a cloth to hold the bag.

Shake for 10-15 minutes until ice cream is stiff. Remove the small bag from the larger. Carefully open the bag so as not to let the salt water drip in and scoop out frozen ice cream.Eat and enjoy!
Makes 2 small servings.

Dinner in Paris

2011-07-19T11:13:00.000-04:00

Bonjour! Monday night, the Co-op was pleased to welcome the North Country Chamber Players to host a cooking class. They whisked us away to romantic Paris with three-course meal of Carrot & Star Anise Soup, Chicken Saute with Tarragon Vinegar, and Wine-Poached Figs with Honey & Walnuts. Try these recipes to turn your kitchen into a French chateau! Délicieux!!

You can catch a North Country Chamber Players performance Saturday, July 23 at 7:30 pm at the Sugar Hill Meeting House or Sunday, July 24 at 3:00 pm at the Mountain View Grand Hotel in Whitefield! And they'll be back in August to cook for us again- Tuscan-style!!

Carrot and Star Anise Soup
adapted from Guy Savoy

3 tablespoons unsalted butter
1 pound medium carrots, cut into 1-inch pieces
2 cups chicken stock or canned low-sodium broth
1 cup half and half
Sea salt and freshly ground white pepper
4 whole star anise pods

Melt the butter in a large saucepan. Add the carrot and cook over moderately low heat, stirring frequently, until lightly browned, about five minutes. Increase the heat to high, add the stock, cream and a pinch each of salt and white pepper and bring to a boil. Cover and cook over low heat until the carrots are very tender, about 50 minutes. Remove from the heat and add the star anise, cover and let infuse for twenty minutes.

Discard the star anise. Puree the soup in a blender until smooth. Season with salt and white pepper and serve. Makes four servings.
---
Chicken Saute with Tarragon Vinegar
adapted from Le Petit Truc

3 tablespoons olive oil
3 tablespoons unsalted butter
2 1/2 lbs. boneless chicken thighs
1/2 cup dry white wine
4 shallots, minced
2 medium tomatoes, peeled, cored, seeded, and chopped
1/2 cup white wine tarragon vinegar
1 bunch of fresh tarragon, chopped
salt and freshly ground black pepper

In a deep non-reactive 12-inch pan heat the oil and 1 tablespoon of the butter over high heat. Season chicken with salt and pepper. When fats are hor (but not smoking) add the chicken in a single layer and cook on both sides until nicely browned, about 5-6 minutes per side. Do not scorch. If pan is not large enough to accommodate all pieces in a single layer at one, cook in batches.

Transfer chicken to a platter and cover loosely with aluminum foil to keep warm.

In oil that remains in the pan, saute shallots on medium heat for 3 minutes. Add tomatoes and cook until softened but not mushy. Turn heat to high and add wine to deglaze, scraping up any bits remaining on pan bottom. When wine is slightly reduced, slowly add the vinegar, mixing frequently to incorporate, and cook for another 3 minutes. Add salt and pepper to taste and whisk in remaining two tablespoons of butter.

Return all the chicken and its juices to the pan, coating well with the sauce. Lower heat, cover and simmer for 5 minutes so the chicken can absorb some of the sauce flavors. Turn off the heat, sprinkle chicken with tarragon and mix well to coat all pieces, serve with sauteed or roasted potatoes and a crusty baguette. Serves 4 to 6.
---
Wine Poached Figs with Honey & Walnuts
adapted from Jacques Pepin
12 dried figs
24 walnuts halves
2 tablespoons unsalted butter
1/2 cup fruity white wine
1/3 cup honey
1 cup fresh blueberries

Trim stem from figs and slice each fig in half to reveal greatest surface area. Place cut figs on a platter, flesh side up. Press one walnut half into each fig as though it were a walnut shell.

In a medium, non-stick saute pan, melt the butter. Add the wine and allow to cook for a minute or two. Then add the honey and blend well. Arrange the figs in the pan, walnut-side up and bring to a boil. Reduce the heat, cover the pan and simmr gently for 5-8 minutes or until the mixture is syrupy and the figs are glazed.

Remove the figs to cool on plates or a serving platter, walnut side up. Drizzle the sauce over the figs and then sprinkle the blueberries on top. Serve immediately. Makes 4 to 6 servings.

Indian Head Chicken Chimichangas

2011-07-13T10:10:00.000-04:00

Ingredients:

1- 12" flour tortilla
1- chicken breast, cooked and shredded
1 tsp. cajun seasoning
2 oz. shredded cheddar cheese
1/2 onion, sliced thinly
1/2 pepper (yellow or green), sliced thinly
4 oz. olive oil -divided
Diced avocado and sour cream for garnish
4 oz Red Pepper Tomato Sauce (recipe follows)

Directions:
Heat 2 oz of olive oil in saute pan. Add onions and peppers and cook until tender. Add shredded chicken and cajun seasoning and heat through. Place chicken mixture on the center of the tortilla. Fold sides in and then roll tightly. Heat remaining oil in pan. Place rolled tortilla in pan and brown on all sides. Line serving plate with red pepper tomato sauce. Slice fried chimichanga in half and place on sauce. Garnish with avocado and sour cream.

Red Pepper Tomato Sauce

2 Roasted Red Peppers- peeled and seeded
1 Tomato- chopped
1 Tbsp. Garlic
1/4 cup Onion-diced
3 Tbsp. Hot sauce
1 Tbsp. Olive Oil
1/2 cup Chicken Stock
2 Tbsp. Corn Starch Slurry

Saute onions and garlic in olive oil. Add all remaining ingredients and bring to a boil. Cool and then puree. Can be made ahead of time and stored until needed.

Deviled Eggs

2011-07-06T14:15:00.000-04:00

Ingredients

12 large hard-boiled eggs, peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives , or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika , for garnish

Preparation

Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Pickled Eggs

2011-07-06T14:12:00.000-04:00

Ingredients

1 15-ounce can beets
1 cup cider vinegar
1/2 cup sugar
2 teaspoons salt
2 bay leaves
4 whole cloves
1 medium onion, sliced into rings
6 large eggs

Preparation

Drain liquid from beets into a small saucepan, reserving the beets for another use. Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour.
Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs.
When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours.
Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container.

Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.

Guacamole-Stuffed Eggs

2011-07-06T14:08:00.000-04:00

Ingredients

6 large eggs
1/2 cup Quick Guacamole, (recipe follows)
Kosher salt & cracked black pepper, to taste

Quick Guacamole:

Ingredients

3 avocados, diced (about 3 cups)
1 cup prepared salsa
1 tablespoon lemon juice
1/4 teaspoon salt

Preparation

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Cut each egg in half; remove and discard yolks. Fill each half with 2 teaspoons guacamole. Sprinkle with salt and pepper.

Chicken & Fruit Salad

2011-06-29T12:25:00.000-04:00

Ingredients

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese

Preparation

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Indian Head Cioppino

2011-06-21T16:53:00.000-04:00

Ingredients:

18 Mussels
5 Scallops
3 Shrimp - peeled and deveined
1 Scallion - sliced thin
1 Tbsp. Garlic- minced
1/4 cup white wine
3 Tbsp. olive oil
1/2 Avocado - diced
1 1/2 cup Red Pepper Sauce*
2 cups Penne Pasta -cooked and drained

Saute garlic in wine and olive oil. Add shrimp, then scallops, then mussels. Add the Red Pepper Sauce, cover and cook until all seafood is done and mussels have opened. Serve over cooked pasta and top with sliced scallions and diced avocado. Serve with toasted Ciabatta bread.

Red Pepper Tomato Sauce

2 Roasted Red Peppers- peeled and seeded
1 Tomato- chopped
1 Tbsp. Garlic
1/4 cup Onion-diced
3 Tbsp. Hot sauce
1 Tbsp. Olive Oil
1/2 cup Chicken Stock
2 Tbsp. Corn Starch Slurry

Saute onions and garlic in olive oil. Add all remaining ingredients and bring to a boil. Cool and then puree. Can be made ahead of time and stored until needed.

Broccoli, Ham & Pasta Salad

2011-06-14T09:13:00.000-04:00

Ingredients

Creamy Herbed Dressing

1/2 cup low-fat mayonnaise
1/3 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
3 tablespoons rice vinegar or white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey, or more to taste
1 1/2 teaspoons dried minced onion or dried chopped chives
1 1/4 teaspoons dried tarragon or dill
1/2 teaspoon onion salt or celery salt or 1/4 teaspoon of each
White pepper to taste

Salad

3 cups cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
4 cups chopped broccoli florets (about 1 1/2 large heads)
1 1/2 cups diced ham (8 ounces), preferably reduced-sodium
1 large red or yellow bell pepper (or a combination), diced
1/4 cup diced red onion, plus slices for garnish
1/3 cup raisins
Freshly ground pepper to taste
4 cups spinach leaves
1 cup torn radicchio leaves

Preparation

To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.
To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.
Serve on a bed of spinach and radicchio, garnished with slices of red onion.

Toasted Quinoa Salad with Scallops & Snow Peas

2011-06-14T09:11:00.000-04:00

Ingredients

12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro, for garnish

Preparation

Toss scallops with 2 teaspoons tamari or soy sauce in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

Spinach Salad with Steak & Blueberries

2011-06-14T09:09:00.000-04:00

Ingredients

1 cup fresh blueberries, divided
1/2 cup chopped walnuts, toasted
3 tablespoons fruity vinegar, such as raspberry vinegar
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon salt, divided
3 tablespoons walnut oil or canola oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/2 teaspoon freshly ground pepper
8 cups baby spinach
1/4 cup crumbled feta cheese

Preparation

Preheat grill to medium.
Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.

Pork Chops with Peach Barbecue Sauce

2011-06-01T16:38:00.000-04:00

Ingredients

1/4 cup plus 1/2 teaspoon kosher salt, divided
1/4 cup firmly packed brown sugar
2 cups boiling water
3 cups ice cubes
4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
2 ripe but firm peaches, pitted and quartered
1 medium tomato, quartered and seeded
2 tablespoons cider vinegar
1 tablespoon canola oil
1/2 cup chopped onion, preferably Vidalia
2 teaspoons finely chopped fresh ginger
2 tablespoons honey
1/4 teaspoon freshly ground pepper, plus more to taste

Preparation

Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
Puree peaches, tomato and vinegar in a food processor until smooth.
About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
Preheat grill to medium.
Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.

Tandoori Tofu

2011-06-01T16:35:00.000-04:00

Ingredients

2 teaspoons paprika
1 teaspoon salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon lime juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
2/3 cup nonfat plain yogurt
6 tablespoons sliced scallions or chopped fresh cilantro for garnish

Preparation

Preheat grill to medium-high.
Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
Oil the grill rack. Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

Chicken with Sugar Snap Peas & Spring Herbs

2011-06-01T16:32:00.000-04:00

Ingredients

1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar

Preparation

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

Strawberry Jam

2011-05-24T09:57:00.000-04:00

Ingredients:
2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Directions:
1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.

2. In a heavy bottomed saucepan, mix together the mashed strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.

3. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220° F.

4. Transfer to hot sterile jars, leaving ¼ to ½ inch head space and seal. Process in a water bath.

If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

Chilled Strawberry-Rhubarb Soup

2011-05-19T09:46:00.000-04:00

Ingredients

4 cups 1/2-inch pieces fresh rhubarb
3 cups water
1 1/2 cups sliced fresh strawberries
1/4 cup sugar
1/8 teaspoon salt
1/3 cup chopped fresh basil or mint, plus more for garnish
Freshly ground pepper to taste

Preparation

Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren’t in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.

Strawberry-Banana Smoothie Pops

2011-05-19T09:42:00.000-04:00

Ingredients

2 cups frozen strawberries
1 medium banana
1 cup low-fat strawberry yogurt or vanilla yogurt
1/2 cup cranberry juice cocktail or pomegranate juice
1 tablespoon pure maple syrup

Preparation

Place strawberries, banana, yogurt, juice and maple syrup in a blender and blend until smooth. Divide among six 4-ounce freezer-pop molds. Freeze until firm, at least 6 hours.

Tips & Notes

Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: six 4-ounce freezer pop molds (see Tip)

Tip: If you don’t have your freezer pop molds, divide the smoothie among small paper or plastic cups instead. Freeze until very thick, but not completely frozen, 1 to 2 hours. Insert frozen-treat sticks and continue freezing until completely firm, 4 to 5 hours more.

Strawberry-Rhubarb Fruit Bars

2011-05-19T09:37:00.000-04:00

Ingredients

Crust

1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Fruit Filling

3 cups diced fresh strawberries, divided
3 cups diced fresh rhubarb, divided
1/4 cup orange juice
1/2 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 teaspoon vanilla extract

Preparation

To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Sweet Honey Mustard Chicken Salad

2011-05-10T09:21:00.000-04:00

Ingredients:

2 C. shredded Chicken

1/2 C. mayo

1/8 - 1/4 C. Honey mustard

Chopped Celery

Craisins

Salt & pepper

Directions:

Combine chicken, mayo and mustard. Add amounts of chopped celery and craisins to personal preference. Season to taste with salt and pepper.

Curried Chicken Salad

2011-05-10T09:19:00.001-04:00

Ingredients:

3 C. shredded chicken

3/4 C. grapes, halved

1/4 C. curry powder

3/4 C. Mayo

salt & pepper

Directions:
Combine all ingredients. Season to taste with salt and pepper.

Alburrito's "Mango Madness" Salsa

2011-05-03T10:31:00.000-04:00

Ingredients:
2 mangoes- peeled, pitted and diced
1/2 cup pineapple, diced
1/4 cup fresh cilantro, diced
1 red onion, finely chopped

Mix all ingredients together. Sason with salt and pepper to taste. Great served over fish!

Alburrito's "Crude Dude" Pico de Gallo

2011-05-03T10:28:00.000-04:00

Ingredients:
2 fresh tomatoes, diced
1/2 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
1/2 poblano pepper, seeded and chopped
1/4 cup fresh cilantro, finely chopped
1/2 tsp. cumin
Juice from 1/2 lemon
Juice from 1/2 lime

Mix all ingredients together. Season with salt and pepper to taste. Serve with fresh, warm tortilla chips!

Creamy Garlic Pasta with Shrimp & Vegetables for Two

2011-04-28T11:15:00.000-04:00

Ingredients

3 ounces whole-wheat spaghetti
6 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
1/2 bunch asparagus, trimmed and thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 cup fresh or frozen peas
2 small or 1 large clove garlic, chopped
1/2 teaspoon plus 1/8 teaspoon kosher salt
3/4 cup nonfat or low-fat plain yogurt
2 tablespoons chopped flat-leaf parsley
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
2 tablespoons toasted pine nuts

Preparation

Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts

Spicy Green Salad with Soy & Roasted Garlic Dressing

2011-04-28T11:11:00.000-04:00

Ingredients

Dressing

1 head garlic
4 tablespoons extra-virgin olive oil, divided
Juice of 1 lime
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
Freshly ground pepper, to taste

Salad

1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1/2 small clove garlic
2 cups baby mizuna, baby kale or Asian salad mix
2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed
2 tablespoons sesame seeds, toasted

Preparation

To prepare dressing: Preheat oven to 400°F.
Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

Loaded Spinach Salad

2011-04-28T11:08:00.000-04:00

Ingredients

8 large eggs
6 cups baby spinach
4 tablespoons Blue Cheese Dressing, divided
1 8-ounce can beets, rinsed and sliced
1 cup carrots, shredded
2 tablespoons chopped pecans, toasted

Preparation

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.

Chicken & White Bean Salad

2011-04-15T10:25:00.000-04:00

Ingredients

Vinaigrette

1 medium clove garlic
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard

Salad

1 15-ounce can cannellini or other white beans, rinsed and drained
2 1/2 cups diced cooked chicken breast
2 cups diced zucchini and/or summer squash (about 2 small)
1 1/2 cups diced celery
1/4 cup finely diced ricotta salata, halloumi or feta cheese
1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 cups torn escarole or romaine lettuce
2 cups torn radicchio leaves

Preparation

To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Asian Tofu Salad

2011-04-15T10:22:00.000-04:00

Ingredients

3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped

Preparation

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Wok-Seared Chicken Tenders with Asparagus & Pistachios

2011-04-15T10:19:00.000-04:00

Ingredients

1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce
1/4 cup shelled salted pistachios, coarsely chopped

Preparation

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

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