Recipes

If you are club member, please send in your favorite recipe on our email list! 

Especially exciting are those using food from your garden.

Here is a link to an article about eating what you grow in your garden:

http://www.wisebread.com/waste-not-want-not-stop-throwing-away-your-food

MEMBER RECIPES:

🍯 Sweets & Preserves

Spiced Persimmon Butter (Anni J)

A rich, aromatic spread best made with jelly-soft Hachiya persimmons.

Ingredients

• 4 lb very ripe Hachiya persimmons (scooped out of skins)

• 1 tsp ground cinnamon

• 2 cardamom pods (seeds removed and crushed)

• 1 inch vanilla bean (split open)

• Juice of 1 lemon

• 1 handful blanched lemon peels (blanching is essential to remove bitterness)

Instructions

1. Add all ingredients to a slow cooker.

2. Cook until thickened, stirring occasionally to prevent sticking.

3. Freeze or preserve in a water bath when finished.

🥘 Hearty Mains

Kidney Bean Dish - Rajma (Liz)

A soul-warming Indian classic. Using a pre-made spice blend is a great time-saver here. See notes below.

Ingredients

• 1 large onion, coarsely chopped

• 1/4 cup olive oil

• 2 large tomatoes (chopped) or 1 can Fire Roasted Tomatoes

• 1/2 bunch cilantro, chopped

• 2 cans Eden brand Kidney beans

• Spice Blend: 2 tbsp MDH Brand Rajma OR (1 tbsp cumin, 2 tsp cardamom, 2 tsp coriander, 1 tsp red chili pepper)

Instructions

1. Sauté the onion in olive oil for 10 minutes, stirring regularly.

2. Stir in the spice blend and cook for 2 minutes to toast the spices.

3. Add the tomatoes and cook for 5 minutes.

4. Stir in the cilantro and cook for 3 minutes.

5. Add the beans and bring to a low boil. Reduce heat and simmer for 10 minutes.

Notes:  First of all you should know about spice blends. You can either make them yourself (time consuming but nice to be able to do) OR there is a line of spice blends put out by MDH, which are very high quality and reasonably priced.  You can buy them from two places that I know of:  (1) Vic's Chaat on 4th Street, a restaurant that has an Indian grocery store attached, or (2) Milan Indian grocery store on University Ave. at 9th Street.  Using MDH spice blends is a major time saver for making Indian food.

Jayma’s Two-Tone Rice

An earthy, colorful dish featuring nutrient-dense black and red rice.

Ingredients

• 1 cup red rice & 1 cup black rice

• 3 cups water or vegetable broth

• 1 medium butternut squash (peeled and cubed)

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 hot peppers (one red, one green), minced

• A few kaffir lime leaves

• 15 leaves of sorrel, shredded

• 1 tbsp sesame seeds

Instructions

1. Cook the rice in the water/broth in a separate pot until tender.

2. In a large pan, sauté onions until translucent. Add garlic and ginger; sauté for 5 minutes.

3. Add the hot peppers and kaffir leaves.

4. Toss in the butternut squash and cook until tender.

5. Stir in the sesame seeds and sorrel; sauté for a few more minutes.

6. Fold the vegetable mixture into the cooked rice and serve.

🥬 Greens & Wraps

Purple Tree Collard Stir Fry (Trish)

Ingredients

• Purple tree collard leaves

• Cooking oil

• Water or broth

• Salt and pepper

Variations: sauté some onions and garlic first, then add collards and cook as above. And/or add a splash of lemon juice or vinegar at the end.

Instructions

1. Chop collards into thin strips.

2. Brown them in oil in a hot frying pan.

3. Add a splash of water or broth, season with salt and pepper, then cover and steam for 20 minutes until tender.

Collard Wraps with Cashew Paste (Trish)

Ingredients

·         5 large collard leaves

Filling

·         ½ cup chopped red pepper

·         2 cups shredded cabbage (green and/or purple)

·         2/3 cup shredded carrots

·         ¼ teaspoon dill weed

·         1 Tablespoon olive oil

·         cilantro and salt to taste

Cashew paste (combine in blender):

·         ½ cup cashews

·         1/8 cup sesame seeds

·         1/8 cup water

·         1 Tablespoon olive oil

·         1 Tablespoon lemon juice

·         1/8 tsp herbs de Provence

Instructions

1. Blend all cashew paste ingredients until smooth.

2. Steam collard leaves for 5 minutes until soft.

3. Mix the filling ingredients together.

4. Spread paste on leaves, add filling, roll like a burrito, and slice. Arrange on a plate and garnish with nasturtium flowers if available.

Dried Collard Strips Two Ways (Trish)

Ingredients

·         Purple Tree Collards

·         equal parts tamari and water

·         Toasted sesame seeds

or

·         Purple Tree collards

·         Olive oil

·         Salt and pepper

Instructions

1. Cut Purple Tree Collards into ¾ inch strips and crumple them up a bit.

2. Soak for a few minutes in ½ tamari sauce and ½ water with some toasted  sesame seeds. (Toast  sesame seeds by slowly cooking over low to medium heat in a heavy skillet.) Dehydrate at 125 degrees until crispy.

Or 

1. Cut Purple Tree Collards into ¾ inch strips and crumple them up a bit.

2. Toss in olive oil, and add salt and pepper. Roast in 350 oven for 10-15 minutes turning often.

🥧 Dessert

Navy Bean Pie (Maya)

This pie has a surprisingly smooth, custard-like texture similar to pumpkin pie.

Ingredients

• 2 cups cooked Navy beans

• 4 eggs

• 14 oz milk (cow, goat, coconut, or evaporated)

• 1 stick butter

• 2 cups sugar (or 1.5 cups for less sweetness)

• 2 tbsp flour

• 2 tbsp vanilla

• Dash of nutmeg and cinnamon

• 1 pie crust (unbaked)

Instructions

1. Preheat oven to 375°F.

2. Combine all ingredients in a blender or food processor and blend until completely smooth.

3. Pour the mixture into the pie shell.

4. Bake for about an hour, or until the top is brown and the filling is well set. Chill before serving.

 🥕Dips and Sauces

Fava bean Hummus (Lisa L)

It was my father, actually, that taught me to make humus using canned garbanzo beans.  (yay for fathers teaching their daughters to cook something!)  He learned to love humus from living in the Middle East.  Later, a co-worker told me that humus was really good using fava beans instead of garbanzos.  It makes a beautiful green color, and I think the flavor is even more delicious.  This recipe serves 2 people as an appetizer.

Ingredients

• ·         4 oz of fava beans with skins on.

• ·         1 T tahini

• ·         2 t lemon

• ·         1 t olive oil

• ·         ¼ t salt

• ·         2 med sized cloves of garlic

Instructions

1. Fava beans grow in big long pods.  Take the beans out of these pods.  But wait, you’re not done…  You still need to take the inner bean out of each beans’ peel.  This is often done by blanching the beans and making a little slit in the peel. Then the beans will just pop out of the peel, when you squeeze the bean.   I found I can have the same effect by just freezing the beans.  They are like individually wrapped beans in the freezer.  Just throw them in warm water to defrost (4 oz was about 20-30 beans depending on size).  It goes pretty quick, even for me, and I’m pretty slow in the kitchen.  Once shelled that ends up being about 1/3 cup.  Then cook in boiling water for just a few minutes until very soft.  You can even cook them in the microwave with a bit of water in the bottom of the bowl for 1-2 minutes.

2. Put all the above in a food processor to make the humus paste.   

3. To serve as they did in Egypt, smear the paste on a plate so it’s about 1/8” thick.  The above makes for a circle about ~5.5”-6” in diameter.  Then sprinkle with about a teaspoon of chopped parsley and drizzle all of it with olive oil.  In the Middle East they eat it by tearing off pieces of pita bread and wiping up a bit of the smear on the pita.  But of course, vegetables like carrots, broccoli or celery could be used as well.  Yum, enjoy! 

MINER'S LETTUCE (rooreh) PESTO (Ann Norton)

Notes: I didn't have any lemons so used lime, and didn't have any raw cashews so used pumpkin seeds instead. I've made this recipe with half nettle and half miner's lettuce and that's good as well.

INGREDIENTS  (makes about 1 1/2 -2 cups)

·         2 cups Miners Lettuce, nettle, or mix

·         1 large clove garlic, chopped

·         1 TBSP fresh lemon juice

·         1/4 cup olive oil*

·         1 TBSP nutritional yeast

·         1/3 cup fresh or frozen peas

·         1/4 cup raw cashews

DIRECTIONS

1. Wash Miners Lettuce or Spinach.

2. Peel & chop garlic clove.

3. Put Miners Lettuce/spinach in blender or food processor.
Add all the other ingredients & blend until smooth.

4. If it needs a bit more liquid to get it to blend together add a little water.
Taste & adjust seasonings to your taste (salt, more nutritional yeast, lemon juice, or garlic powder, etc.)