THE BEET
COOK BOOK
Š 2010 The Beet design by J. Sarp Thank you to Aliza Sollins, Cheryl Carmona, Clarissa Gregory, Dan Zink, Jasmine Sarp, Kendall Hoff, and Tara Megos for their recipe contributions!
CONTENTS 1 Introduction 2
January - Honey Granola
3-4
February - Pizza
5
March - Curry Popcorn
6
April - Coffee Sorbet
7
May - Strawberry-Rhubarb Pie
8-9
June - Biscuits & Raspberry Jam
10-11
July - Baba Ghanoush & Hummus
12
August - Indian Okra Dish
13
September - Black Bean, Corn, Tomato Salad
14
October - Pumpkin Soup
15
November - Sweet Potato Tacos
16
December - Panettone
The Beet The Beet food co-op is a collective that has organized around the goal of making healthy, affordable, organic and local food available. The Beet started from a group of individuals who had the common interest of starting a food co-op in Baltimore. In April 2010 the Beet started a volunteer-run food-buying club where members place monthly orders of organic (and whenever possible local) bulk food items at a low cost. Bulk food buying reduces the use of excess packaging and the Beet also encourages members to bring their own reusable containers when picking up food items. As we learn about food distribution we are planning our next steps towards the goal of developing into a food co-op with a storefront where we will expand our available items to fresh, local produce, dairy, meat, prepared and processed foods by local food makers, and other items such as hand-crafted soaps made by local artisans. Please enjoy these recipes shared by our members!
1
JANUARY - HONEY GRANOLA INGREDIENTS
4 cups rolled oats
¾ cup walnuts ¾ cup peanuts ½ cup sunflower seeds 1 cup raisins
¾ cup honey ¼ cup butter ¼ cup peanut butter 1 tsp cinnamon
¼ tsp salt
1 tsp vanilla
PREPARATION
Combine rolled oats, walnuts, peanuts, and sunflower seeds in a bowl and mix. Combine honey, butter, peanut butter, cinnamon and vanilla into a saucepan and bring to boil for 1 minute. Pour honey mixture over dry ingredients and mix well to coat all dry ingredients. Spread the mixture (½ inch thick) onto cookie sheets and bake at 350° F for 20 min. Rotate or stir granola every 5 min. Add the raisins after 10 minutes of baking. Cool and crumble granola before storing in container.
2
FEBRUARY - BASIC PIZZA RECIPE INGREDIENTS
dough 2 tsp dry yeast ½ cup lukewarm water ¼ cup olive oil 3¾ cup unbleached white flour ¾ cup cold water 1 teaspoon salt PREPARATION
Stir together yeast and lukewarm water. Then add ½ cup flour, mix well. Let stand for 30 minutes, or until bubbly. In another bowl, mix 3¼ flour and salt. Stir this into yeast and flour mixture with cold water and olive oil. Mix by hand until dough is soft, elastic, and sticky. If it is too sticky, add more flour. Put dough in a bowl, cover, and let rise in a warm place until it doubles in size, about two hours, or let it rise in fridge overnight and take it out two hours before use. Oil a large rimmed pan. Flatten dough on pan, pushing it outward from the center. If it springs back, let it rest for ten minutes, then continue. Drizzle with olive oil, cover and let rise for 2 hours. While it is resting, preheat the oven to 500° F. Top pizza with sauce (see pg. 4), cheese, and any available vegetables or meat, and bake for 10 minutes, or until crust is golden. 3
FEBRUARY - PIZZA SAUCE INGREDIENTS
sauce 28 oz. can of tomatoes large diced onion 3 cloves of diced garlic 1 tsp dried oregano 1 tsp dried basil salt and pepper
PREPARATION
SautĂŠ onion in a large saucepan on medium heat for 5 minutes (until clear). Add garlic and sautĂŠ for a couple more minutes, stirring frequently. Add tomatoes, bring up to a boil, turn down heat to medlow. Stir occasionally and add oregano and basil after 40 minutes. Cook sauce for another 50 minutes (or until sauce reaches desired consistency), stirring to ensure sauce does not stick to bottom of pan. Add salt and pepper to taste.
4
MARCH - CURRY POPCORN INGREDIENTS
他 cup popcorn
4 tbsp coconut oil 2 tbsp curry 2 tbsp sugar
PREPARATION
Heat the coconut oil on medium heat in a large pot with the lid on. Put 2 or 3 popcorn kernels in the pan. When the kernels have popped put in the 他 cup of popcorn. Let the corn pop and turn off the heat when there is about 2 seconds between pops. Mix the curry and sugar. Add mixture to popped corn. Makes about 2 large bowls of popcorn.
5
APRIL - COFFEE SORBET INGREDIENTS
遜 cup finely ground Fair Trade coffee beans 2他 cups water 他 cups sugar
optional: vanilla, cinnamon, orange peel, or other flavoring
PREPARATION
Brew coffee with 2 cups of water in a coffee maker, french press, or stove top. Combine 他 cups of water and sugar in a pot and bring to a boil, stirring to make sure sugar is dissolved. Remove from the heat. Optional: add a dash of vanilla extract, cinnamon stick, orange peel, or other flavoring to the sugar syrup. Stir the coffee into the sugar syrup. Let cool. Discard any floating spices after the liquid has cooled. Pour the cooled coffee mixture into a large tupperware container (recycled plastic yogurt tubs work well). Make sure there are a few extra inches of room for the liquid to expand as it freezes. Place the container into the freezer overnight. To serve, use a fork or spoon to scrape the frozen coffee mixture into a fluffy icy treat. No ice cream maker needed! Could work as a popsicle too.
6
MAY - STRAWBERRY RHUBARB PIE INGREDIENTS
crust
2 sticks very cold butter 2 cups flour, plus extra for rolling dough 1 tsp salt
½ cup ice water optional: egg white and sugar filling 2½ cups chopped fresh rhubarb 2½ cups de-stemmed, halved strawberries 1 cup sugar 2 tbsp tapioca powder zest and juice of one lemon ½ tsp cinnamon 1 tsp vanilla extract PREPARATION
Cube butter and mash into flour and salt with a fork, adding water one tablespoon at a time. Knead and separate into 2 flat disks. Press one disk into a pie plate. Cut second disk into stripes for lattice top. Heat oven to 425° F. Mix filling ingredients in a large bowl, and pour into crust. Brush butter on top of the filling. Arrange stripes of dough on the pie to make the lattice top, and press into edges with a fork to seal. Brush with egg white and garnish with sugar. Cover the edge of the crust with foil, then bake for 15 minutes. Decrease temperature to 375° F and continue to bake for 45 to 50 minutes. 7
JUNE - VEGAN BISCUITS INGREDIENTS
2 cups flour 1 tbsp baking powder
½ tsp salt
2 tbsp Earth Balance 2 tbsp vegetable shortening
¾ cup vanilla soymilk PREPARATION
Heat oven to 345° F. Combine flour, baking powder, and salt. With a fork, cut in Earth Balance and shortening until mixture is about the consistency of sand with pea-sized lumps of butter. Mix in soy milk. Dust counter top with flour and knead dough until it no longer sticks between your fingers. Roll dough half an inch thick and cut with a biscuit cutter or the rim of a glass. Place biscuits an inch apart on an ungreased cookie sheet and bake on the top rack of the oven for 12 to 15 minutes or until golden brown.
8
& RASPBERRY JAM INGREDIENTS
4 cups blended raspberries 3 cups sugar 1 tbsp pectin
PREPARATION
In a large pot, combine raspberries and sugar and bring to a boil. Add pectin and reduce heat. Let simmer 20 minutes. A teaspoon of jam should gel on a cold plate (from the freezer) Pour jam in two sterilized pint-sized Mason jars. Let cool to room temperature and refrigerate. Jam should last five months. Mason jars and their lids can be sterilized in boiling water while the jam is cooking.
9
JULY - BABA GHANOUSH INGREDIENTS
4 small eggplants 2 tomatoes 4 cloves garlic 2 tbsp olive oil 1 small bunch parsley 3 tbsp lemon juice or pomegranate molasses 1 tbsp tahini 1 tsp red pepper flakes
salt to taste PREPARATION
Heat oven to 400째 F. Slice eggplants in half, rub insides with olive oil and salt, and place on a baking sheet in the oven. Bake until soft when poked with a fork. Let halves sit in fridge for 1 to 2 hours, letting liquid drain to remove bitterness. Dice the eggplant and tomatoes and combine with minced garlic, parsley and remaining ingredients.
10
& HUMMUS INGREDIENTS
1½ cups garbanzo beans soaked overnight 4 tbsp tahini 3 cloves garlic 1 lemon
½ cup olive oil
1 tsp red pepper flakes 2 tsp cumin
salt to taste PREPARATION
Drain and rinse garbanzo beans. Boil them in plenty of water until they are tender, then drain. Puree them with tahini, garlic, lemon juice and ¼ cup of the olive oil in a food processor or blender until smooth. Add salt to taste. Heat remaining olive oil in a skillet, and add red pepper flakes. Drizzle over hummus. Try variations like pine nuts or jalapenos by roasting them in the skillet and adding on top.
11
AUGUST - INDIAN OKRA INGREDIENTS
4 tbsp olive oil 10 okra, chopped 1 large vidalia onion, sliced in wedges 2 tbsp garam masala (found at Indian supermarkets) 2 tsp curry powder 2 plum tomatoes, sliced in wedges 1 large mango or two peaches, chopped in cubes 8 oz. dried garbanzo beans soaked overnight 4 cloves garlic, minced 2 cups brown rice 4 cups water 1 tsp salt
PREPARATION
On medium, heat oil in a large saucepan. Add okra, onions, garam masala, and curry. Cook for ten minutes or until okra is tender and can be stabbed with a fork and onions are translucent. Add tomatoes, mango/peaches, and garbanzo beans and cook for another 10 to 15 minutes. Add garlic, cook two more minutes and remove from heat. Meanwhile, bring rice, water, and salt to a boil. Lower heat and let simmer covered for thirty minutes or until the rice has absorbed all the water. Serve okra dish on a bowl of rice. 12
SEPTEMBER - BLACK BEAN, CORN & TOMATO SALAD INGREDIENTS
1 large red heirloom tomato 1 large yellow heirloom tomato 2 ears corn, husked and boiled 8 oz. dried black beans, soaked overnight 1 avocado, cubed
small bunch cilantro, chopped 1 lime 1 tbsp hot sauce 2 tbsp balsamic vinegar PREPARATION
Slice tomatoes in wedges, salt and put aside (salting tomatoes about twenty minutes before adding them draws out excess moisture). Cut kernels from corn. Combine tomatoes, corn, beans, avocado, and cilantro. Season to taste. In a glass, combine lime juice, hot sauce, and vinegar. Mix with a fork and use to dress the salad. Suggestion: add grilled shrimp or scallops to the salad for some extra protein.
13
OCTOBER - PUMPKIN SOUP INGREDIENTS
2 cups chopped portobello mushrooms 2 large onions, minced 2 cloves of garlic 3 tbsp butter 2 tbsp olive oil 1 tsp fresh thyme 1½ tbsp fresh sage
salt and pepper 1 tbsp soy sauce 2 cups vegetable stock 1 cup milk 4 cups pureed cooked pumpkin or 1 medium pumpkin PREPARATION
Cut pumpkin into about 8 pieces. Grease a shallow roasting pan. Brush the pumpkin with olive oil, add a dash of salt and pepper and bake at 400° F for 30 minutes. Remove pumpkin skin and puree the pumpkin in a food processor. Sauté onions for about 5 to 10 minutes in butter on medium heat. Add garlic, thyme, and sage and sauté for another 5 to 10 minutes. Stir in nutmeg, soy sauce and vegetable stock. Bring to a slow boil. Stir in 4 cups of pureed pumpkin and 1 cup milk. Bring to a slow boil again while stirring frequently. Add salt and pepper to taste. Serve with panettone bread (December recipe). 14
NOVEMBER - SWEET POTATO TACOS INGREDIENTS
3 sweet potatoes 1 sweet onion 8 oz. dried black beans, soaked overnight and drained 3 cloves garlic, minced
crushed red pepper flakes to taste ginger to taste curry powder to taste 30 small corn tortillas peanut oil for frying (though canola oil will do)
additional toppings: avocado, cilantro, diced tomatoes, serrano peppers, lettuce, white cheddar cheese, sour cream PREPARATION
Steam sweet potatoes until they can be pierced from a fork. Mash them in a bowl. Dice and sautĂŠ onion. Add to sweet potatoes. Fry beans with garlic, crushed red pepper flakes, ginger, and curry powder. Add to sweet potatoes and onion. Microwave ten corn tortillas for 10 to 15 seconds (to prevent them from cracking during frying). Stuff a tortilla with potato mixture and any additional toppings and close up like a pierogi. Deep fry for one to two minutes on each side and enjoy!
15
DECEMBER - PANETTONE INGREDIENTS
¾ cup warm water
4 tbsp vegetable oil plus 2 tbsp butter 1½ tsp salt 3 tbsp sugar 2 eggs 3 cups bread flour 2 tsp yeast
½ cup dried fruits like raisins, apricots, figs, etc. ½ cup chopped nuts 1 tsp vanilla extract
zest of one lemon and one orange PREPARATION
Proof yeast by combining water, sugar and yeast. Let sit 10 minutes or until bubbles form. Stir together remaining ingredients except zest, and knead for about 10 minutes. Cover dough and let it sit in a warm place to rise until about doubled in size. Punch down dough and add lemon and orange zest. Shape into loaf, cover, and leave to rise again. While waiting, heat oven to 375° F. Once dough has risen, bake for 35 minutes.
16