Fa v o r i t eRe c i p e s FREE COPY
Good Food: Local
Favorite Recipes
Compiled by Debbie Moore, CDME, CEO Moore Tourism Development, Inc.
Table of Contents “Appletizers” and Other Ways to Start the Meal! Page 1 Vegetables in Creamed Soups Page 11 Fritters & Griddle Goodness Page 19 Sauces & Side Dishes Page 25 Desserts to Make You Smile Page 39
Appletizers and other Ways to Start the Meal!
Debbie’s Apple Chutney 2 cups cider vinegar 1 cup brown sugar 1 cup water 1 cup raisins 1 cup white sugar 4 pounds Southern Illinois apples 2 sweet onions 1 teaspoon garlic paste 1 green bell pepper 1 Tablespoon ginger paste 1 red bell pepper 2 teaspoons red chili paste 4 ribs of celery 1 can of chopped chilies with juice 1 Tablespoon turmeric 1 Tablespoon mustard seeds 2 teaspoons celery seed 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon coriander 1 teaspoon allspice Peel, core and chop the apples in big chunks. Clean the onions, peppers and celery and chop in big chunks. Combine all the ingredients together. Bring it to a boil, then set it at a simmer for ten minutes or until the apples begin to break down. Remove from the heat and seal in hot jars. This makes 8 – 10 pints.
Cobden Apple Cheese In a food processer, blend 8 ounces of room temperature cream cheese with 8 ounces of shredded cheddar cheese. Add 2 Tablespoons of sherry, 1 teaspoon garlic past and 1 Tablespoon curry powder. Gently pulse in 1 cup of apple chutney. To serve, arrange on a platter with crackers, cocktail rye or crudités. Sprinkle chopped scallions on top.
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Apple and Bacon Stuffed Mushrooms Clean and remove the stems from 24 button mushrooms. Fry 8 pieces of bacon and cool. Quarter and core 2 sweet apples. In a food processer, combine the apples, bacon, ½ of a sweet onion, ½ cup of plain bread crumbs and ½ cup parmesan cheese. Chop the ingredients and use it to stuff the mushrooms. Bake the stuffed mushrooms at 350 degrees for 15 minutes. Serve warm or at room temperature.
Caramelized Onion and Apple Wedges Thinly slice 1 sweet onion. Core and thinly slice 2 apples. In a half stick of butter, sauté the onions and apples until the onions begin to caramelize. Remove from the heat and cool. Top bagel thins, slices of rye or sourdough bread with the onion-apple mixture. Sprinkle 4 ounces of shredded fontina cheese or German butter cheese on top and finally top with fresh thyme leaves. Bake at 350 degrees for 15 minutes. Cut into wedges to serve warm or at room temperature.
Bratwurst Cheddar Apple Puffs Combine 1 pound of raw bratwurst with 2 ½ cups of (biscuit) baking mix, 1 ½ cups of shredded sharp cheddar cheese, ¼ cup finely chopped celery and ¼ cup finely chopped sweet onion and 2 sweet apples cored and finely chopped. Use the food processer to make this an easy task. Roll into 1-inch balls and bake at 350 degrees for 15 minutes. Turn them after the first 10 minutes, so they brown evenly. Serve warm.
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Salciccia Apple Pastry Spirals Brown and crumble 1 pound of salciccia (or your favorite sausage). Drain the crumbles and allow them to cool. Mix with 2 sweet apples, cored and finely chopped and 4 ounces of cream cheese. Use a sheet of refrigerated crescent rolls for the pastry. Unroll the sheet; spread the sausage mixture evenly over the pastry. Roll the pastry (like a jelly roll) and pinch the edge to seal it. Wrap in cellophane and freeze until you are ready to bake the spirals. With a sharp knife, cut the roll into quarter inch slices and place them on a prepared cookie sheet. Bake at 350 degrees for 15 to 20 minutes. This recipe makes 2 rolls, 48 appetizer slices and can be frozen up to 4 weeks until ready to bake.
Sweet Potato Focaccia Dough Ingredients: 1 cup warm water 1 teaspoon honey 2 teaspoons active dry yeast 1/3 cup olive oil ½ teaspoon chopped rosemary ½ teaspoon thyme leaves ½ cup mashed sweet potatoes 1 ½ teaspoons salt 3 ½ cups all-purpose flour ½ cup almond flour
An additional 3 Tablespoons olive oil Topping Ingredients: 1 onion, sliced thin 2 Tablespoons butter 2 Tablespoons olive oil 1 Tablespoon white balsamic vinegar 1 teaspoon sugar ¼ cup sun dried tomatoes ½ cup chopped walnuts 1 cup shredded asiago cheese
To make the focaccia dough, mix the warm water, honey, yeast and 1/3 cup of olive oil and let it set about five minutes until the yeast bubbles. Combine the sweet 9
potatoes, salt, herbs and about half the flour in a big food processor or in your mixer bowl. Pour in the liquid yeast mixture and mix well. (I use the dough hook with my mixer and slowly mix this together. If you use your food processor, pulse the mixture to combine it.) Add the remaining flour, a little at a time, incorporating it into the dough. After you’ve added all the flour, add the extra 3 Tablespoons of olive oil. Knead the dough for about five minutes, either in your mixer or by hand. When the dough is well combined and elastic, place it in an oiled bowl, cover it and let it rise in a warm place for 1 ½ hours. It will double in size. Meanwhile, in a heavy skillet, caramelize the onion slices by sautéing them over low heat in the butter and olive oil. As the onions begin to turn brown, add the vinegar and sugar; turn the heat on medium-high and stir continuously until the onions brown and absorb the vinegar and sugar. This takes less than two minutes, so don’t stop stirring! Remove the onions from the skillet to cool. After the dough has risen, sprinkle a couple tablespoons on a 10x15 inch heavy baking sheet. Punch down the dough, then place it over the cornmeal in the pan. Punch finger prints in the top of the dough and sprinkle the onions and any remaining oil/butter over the focaccia. Add the tomatoes, walnuts and cheese. Bake at 400 degrees for 1820 minutes until the top is nicely browned. Serve warm or at room temperatures. This makes 24 slices or can be cut into smaller pieces for appetizers.
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Easy Zucchini Quiche Cups 2 large zucchini, chopped 1 cup of baking mix ½ cup of shredded cheese ¼ cup chopped onion ¼ cup vegetable oil
4 eggs ½ teaspoon ground nutmeg ¼ teaspoon salt ¼ teaspoon black pepper ½ teaspoon celery seed
In a blender, mix all the ingredients except the zucchini, cheese and onion. After the mixture is smooth, pulse in the vegetables and cheese. Don’t over blend because you want your squash and onion to be in small pieces. You can bake this in regular cupcake tins or miniature cupcake tins. It makes 24 small ones and 18 larger ones. Bake at 350 degrees for 35 – 40 minutes until they are set. Let them cool 10 minutes before turning them out of the pans.
Easy Cold Cucumber Appetizer Slice several medium size cucumbers into slices. Sprinkle with salt and pepper and top them with a scoop of the following cheese blend. Serve them immediately.
Tomato Walnut Cheese Squeeze the seeds and excess juice out of a pint of mixed tiny tomatoes. All you have to do is slice a tiny portion off the bottom of the tomato and squeeze it. The seeds generally pop out. In a food processer blend ½ cup of walnuts, 8 ounces of cream cheese, 4 ounces of bleu cheese, 2 Tablespoons of chopped fresh herbs and the remaining tomatoes. Place a small scoop of the cheese on top of each cucumber slice. Top with a piece of walnut.
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Blueberry Chutney 4 cups blueberries 2 Tablespoons ginger paste ½ cup water 2 Tablespoons lemon grass ¼ cup cider vinegar paste Juice and zest from one lemon 2 Tablespoons Five Spice ½ cup sugar powder Combine all these ingredients and cook over medium heat for approximately 1 hour, stirring frequently. The chutney should start thickening after cooking for 30 minutes. When it reaches the preferred consistency, remove it from the heat. Let this cool and store it in the refrigerator in a covered container for up to a month. You can also freeze the chutney for up to 6 months.
Eggplant and Cilantro Pastry Bites Peel and seed an eggplant. Chop the eggplant into chunks and sauté them in olive oil infused with garlic. The eggplant will soak up the oil. Add a teaspoon of finely chopped onion. Add a ½ teaspoon of chili paste and lots of fresh herbs. You can use basil, oregano, cilantro, thyme or Rosemary. Sauté until all the herbs are soft. Put these ingredients in a food processor and add the juice and zest of a lemon. Add an 8-ounce block of cream cheese. Process until smooth. Refrigerate overnight or for several hours before using to make a nice appetizer. Bake a sheet of crescent roll pastry until it is puffy and brown. Let the pastry cool, then spread the eggplant mixture on the pastry. Cut the appetizer into several small squares and top each one with a little bit of red pepper relish and a sprig of fresh cilantro or basil.
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Pumpkin Biscuit Appetizer Sandwiches 2 ½ cups flour 1/3 cup brown sugar 1 Tablespoon baking powder ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon cinnamon ½ teaspoon ginger powder ½ cup shortening 2 cups mashed cooked pumpkin The easiest way to make this is to put it in a food processer with a blending blade and process it until it looks like cornmeal. Then pulse the mixture until it forms a ball. On a floured board, pat or roll the dough into a disk shape until it is about 1 inch thick. Cut this into 16 biscuits and bake at 400 degrees for 20 minutes. Use the biscuits to make appetizer sandwiches. Fill them with:
Deli ham and cheese Chicken salad with pineapple and nuts mixed in Ham salad with extra celery for crunch Pineapple cream cheese with walnuts or pecans added Pimento cheese with the addition of chopped green or red bell pepper A layer of whipped cream cheese topped with sliced cucumbers, tomatoes and/or radishes Sliced roast beef with sweet pickle relish
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Vegetables in Creamed Soups
Cream of Anything Soup! You can turn almost any vegetable into a really good soup. Just use the recipe for the base and follow the instructions for the additions! Soup Base: 4 tablespoons butter 4 tablespoons flour 1/8 teaspoon salt 1/8 teaspoon pepper Dash of cayenne pepper 1 1/2 cup milk 2 cups chicken broth or stock (or vegetable stock) 1 teaspoon onion powder or a Tablespoon dried minced onion In a soup pot, melt the butter and stir in the flour to make a roux. Add salt, pepper and cayenne pepper. Add milk, broth or stock and onion powder. Add 2 cups of cooked, pureed vegetables and seasoning:
Broccoli with thyme and a little garlic powder or crushed garlic Carrots with ginger or with basil and parsley Cauliflower with curry or with extra black pepper Zucchini with nutmeg or with basil, oregano and sundried tomatoes Mushrooms with nutmeg Potatoes (left over mashed) with garlic, extra pepper and chives
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Chilled French Radish Bisque 4 cups mild radishes, sliced ¼ inch thick 1 medium sweet onion, thinly sliced 2 Tablespoons butter 1 Tablespoon olive oil 1 big sprig of fresh Rosemary 2 Tablespoons flour 3 cups chicken or vegetable stock 1 teaspoon artisan’s salt ½ cup sour cream or buttermilk Fresh Mint Leaves for garnish Clean the radishes, but save the tops for a salad or flavoring other vegetables. Slice the radishes and the onion really thin. In a heavy deep pan, melt the butter and olive oil; and add the onion, radishes and Rosemary leaves. Gently sauté the vegetables for approximately 10 minutes, until they are soft. Don’t let them turn brown. While cooking, the radishes will lose their color, but the flavors are enhanced considerably. Add the flour and stir it until it blends into the oil. Add the stock and the salt and bring the mixture to a simmer, cooking for 15 minutes. Use an immersion blender and puree until the soup is smooth. This soup should be chilled overnight. Add the sour cream or buttermilk just before serving and garnish with freshly ground black pepper, julienne strips of additional radish and mint leaves. ** In our cooking classes, we found that children loved this soup! In fact, they loved it more than the adults did. Never underestimate the taste buds of our kids … and never hesitate to try new ways to encourage them to eat their vegetables!
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Creamy Beet Soup 3 beets cooked, peeled and chopped 1 sweet onion, coarsely chopped 2 sprigs of fresh thyme 4 Tablespoons butter 1 quart of chicken broth ½ cup heavy cream Salt and pepper to taste In order to cook the beets, you can boil them or bake them in the microwave. Put a paper towel under them and on top of them in the microwave and bake for 4 – 8 minutes, depending upon the size of the beets. Check them by sticking them with a knife. If the knife goes in easily, the beets are done. Beets are easier to peel when they have been cooked. In a large pot, sauté the onion and thyme in the butter, until the onion begins to soften. Add the beets and the broth and simmer for 30 minutes. Puree the soup with an immersion blender or in a blender. Return the soup to the pan and bring it back to a simmer. Add the cream just before serving and garnish with additional thyme. This soup is just as good served cold. ** You can freeze cooked beets specifically to use in making this soup in the wintertime. Serve it without the cream and it is a beautiful ruby red soup that is a good starter for a dinner party!
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Creamy Asparagus Soup Stems from 1 pound of asparagus ½ a yellow onion 2 Tablespoons butter 3 cups chicken stock Leaves from 3 sprigs of fresh thyme 2 Tablespoons chopped fresh parsley 1 cup Half and Half ½ teaspoon salt ½ teaspoon ground pepper
Use a deep pot for your soup preparation Chop the asparagus spears and onion into ½ inch pieces Sauté the vegetables in the butter until the onions start to turn translucent Add the fresh herbs and sauté for an addition 2 – 3 minutes Add the chicken stock and bring the mixture to a rolling boil, then turn the heat down so the soup is just simmering. Let it simmer for 10 – 15 minutes, until the vegetables are very tender. Using an immersion blender, puree the soup until very smooth Turn the heat to very low and add the Half and Half; stir until well blended Season with salt and pepper **Save the stems when making asparagus tips or save any leftover asparagus and turn it into this wonderful soup! You can keep a bag of left-over vegetables in your freezer and just keep adding an assortment to it. When it is time to make soup, you have a good start in the freezer! Don’t waste food!
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Yellow Summer Squash and Corn Soup 2 – 3 large yellow squash 4 medium ears corn 1 medium onion 1 teaspoon garlic paste 1 green bell pepper ½ stick of butter 3/4 teaspoon ground cumin 3 cups chicken broth 3 cups water 1/4 cup dry white wine (optional) 1 teaspoon artisan’s salt Freshly ground black pepper
Chop the squash, onion, and green pepper Cut corn kernels from the cobs and scrape the cobs In a big pot, melt the butter and sauté the onions and pepper until they begin to get soft. Add the cumin and garlic and cook another minute. Add the water, chicken broth, squash and corn plus the scrapings. Bring the mixture to a boil, then reduce it to a simmer. Simmer until the vegetables are soft. This shouldn’t take much more than 5 – 7 minutes. Taste the broth and add salt and pepper as desired. You can serve the soup this way – hot; or you can cool it, puree it and refrigerate it for a refreshing chilled soup.
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Winter White Soup 2 Tablespoons Canola Oil 1 medium sweet onion 1 rib celery 2 russet potatoes Half a head of cauliflower 1 small rutabaga 3 medium turnips 2 parsnips 1 clove garlic 6 cups vegetable or chicken stock 1 pint half and half ½ stick of butter
Peel and chop the vegetables. Chop the rutabaga in smaller pieces than the potatoes and turnips, because it takes a little longer for it to cook. In a large soup pot, boil the vegetables in the stock until tender. Drain the vegetables, reserving half of the stock. With an immersion blender, puree the vegetables until smooth, adding back a portion of the stock. Cream the soup by adding the half and half and butter. Add back additional portions of the reserved stock to reach the desired thickness. Gently reheat the soup before serving. Season with white pepper and salt.
**If you don’t have an immersion blender, you can puree the vegetables in small portions in a blender or food processer.
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Fritters & Griddle Goodness
Prince Albert’s Pea Fritters with Cream Sauce 2 cup fresh green peas 2 large eggs 2 green onions, thinly sliced 2 Tablespoons fresh mint leaves, coarsely chopped The zest from half a lemon ¼ cup flour ½ teaspoon salt ¼ teaspoon freshly ground pepper Oil for frying
Cook peas in a large saucepan of boiling salted water until just tender (about 3-4 minutes). Drain the peas and mash them with a potato masher. In a large bowl whisk together the egg, green onions, mint, lemon zest, flour and salt and pepper. Add in the pea mixture and mix thoroughly. Set aside for 5 minutes to allow the flour to absorb some of the moisture. Heat a thin layer of oil in a medium frying pan over medium heat and place heaped tablespoons of the pea mixture in the pan pressing down the mixture into a disc. Cook in batches flipping when golden on one side (about 2 minutes on each side). Drain fritters on parchment paper if desired and serve with cream sauce or mint yogurt sauce and a lemon wedge for an additional spritz of juice.
** Mint is a common addition to cooked peas, but we found that chopped dill was just as good in this recipe. This is a good way to use left-over peas and if you don’t have quite enough, add some left over mashed potatoes to make the full 2 cups required! Get creative! 24
Easy Yogurt Mint Sauce 1 cup thick plain yogurt 2 Tablespoons freshly squeezed lemon juice 2 Tablespoons fresh mint, finely chopped Pinch of salt and freshly ground black pepper to taste Whisk all the ingredients together and keep it cold until you are ready to serve.
Basic White Sauce 4 tablespoons butter 4 tablespoons flour 2 cups milk 1/8 teaspoon of nutmeg, salt, and pepper
Place the butter in a medium sized saucepan on low medium heat and warm gently until it has melted. Add the flour and stir it until it is well combined. This mixture is called roux. Cook the roux for two minutes, stirring with your spoon. The roux should be bubbling and releasing steam. Add about ¼ of the milk and stir until this is blended. This is just a way of making sure that you don't get lumps in your sauce. Add all of the milk and whisk it while it cooks and thickens. After it is thick, remove it from the heat and stir in the herbs you want to use to flavor the sauce. Serve immediately over cooked vegetables.
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Cabbage Fritters 1/4 of a head of cabbage 2 Tablespoons chopped green onions 1 cup self-rising flour 1/2 cup milk 1 cup creamed corn Salt and pepper to taste 2 eggs
Chop the cabbage and green onions into very small pieces. Use your food processer or blender. In a large bowl, whisk the eggs and add all the other ingredients. Mix the ingredients well and let this stand for about 30 minutes. The cabbage will soften a little and the flour will expand slightly. Fry in a couple Tablespoons of olive oil or on an oiled griddle for approximately 4 minutes on each side. Sprinkle with salt and pepper while they are hot.
Black Bean Dip to Top Fritters 1 can black beans ¼ cup sour cream 1 Tablespoon white vinegar
Juice of 1 lemon 1 teaspoon cumin 1 teaspoon minced garlic
Drain the beans, but keep the juice until you are finished making the dip. You might need a little of it to thin the dip. Place all the ingredients in a blender or food processer and blend it until it is smooth. * You can also add a little hot pepper sauce or cilantro for a bolder flavor. 27
Summer Squash Fritters 2 zucchini, shredded using a box grater 2 yellow squash, shredded using a box grater 2 eggs, lightly whisked 4 heaping tablespoons flour 1/4 cup shredded cheddar cheese Pinch salt and pepper 2 tablespoons oil
To prepare squash for fritter mixture you must squeeze all of the water out first. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel. Pull sides of dish towel up and standing over your sink turn into a ball by twisting - squeezing all of the water out of the vegetable in the process. Repeat a couple of times per batch. Place squeezed shredded zucchini and squash into a large mixing bowl.
Add eggs to shredded zucchini and squash and using a fork, combine. Add a big pinch of salt and freshly ground pepper along with 4 heaping tablespoons of flour. Gently stir until mixture is combined. Stir in the cheese.
Heat a nonstick skillet over medium high heat. Add oil to pan. Using a fork, scoop out a small amount of fritter mixture (about a heaping tablespoon worth) and place into skillet. Using your utensil carefully spread out the fritter mixture to form a small thin pancake shape. Cook each fritter for about 3-4 minutes on each side, or until golden brown.
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Sauces & Side Dishes
Big Tomatoes Stuffed with Spanish Rice 6 strips of bacon 1 Tablespoon cooking oil 1 medium onion, chopped 1 green bell pepper, chopped 1 cup uncooked rice 2 cups chicken stock 2 large tomatoes, chopped 1 teaspoon chili powder 1 teaspoon chipotle powder ½ teaspoon salt In a deep pot, fry the bacon until it is crispy. Remove from the skillet to cool. Add the oil to the bacon drippings and sautÊ the onion and green pepper until it starts to soften. Add the rice and stir it around to slightly toast it. Add the spices at this point, so the heat opens up their flavors. Add the chicken stock and bring it to a boil, then turn it down so it simmers. Add the chopped tomatoes and put a lid on the pot. Simmer it for 30 minutes until the rice is done. Crumble the bacon and stir it into the rice. You can also add grilled chicken, pork or beef to the rice mixture. Simply grill the meat and chop it into small pieces. Stir it into the rice after it is done, before you stuff it in the tomatoes. While the Spanish Rice is cooking, prepare the big tomatoes. Hollow out the centers of the tomatoes and use your finger to pull out the excess amounts of seeds. Turn the tomatoes upside down to drain a little of the extra juice out. Brush the insides of the tomato with butter and add a little salt and pepper to each one. Sprinkle the inside with Cumin, a spice that will add a little smoky flavor. Fill the cavities of each tomato with a big scoop of Spanish Rice and place them on the BBQ grill over medium high heat. Close 31
the lid on your grill and let them cook for 10 minutes. After 10 minutes, if you are using a gas grill, just turn the heat off directly under the tomatoes. If you are using a charcoal grill, move the tomatoes to a part of the grill so there is no direct heat under them. Close the grill lid and continue to grill the tomatoes for 5 – 1- more minutes. Serve the tomatoes sprinkled with shredded Pepper Jack or Monterey Jack cheese. The cheese will melt and add a creamy topping to the dish.
Corn & Tomato Casserole 6 slices bacon, cut in halves crosswise 2 cups fine dry bread crumbs ½ cup chopped green bell pepper 2 cups fresh tomatoes, chopped 2 cups fresh corn kernels 1 teaspoon salt, 1/4 teaspoon pepper & 1 teaspoon sugar
Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375 degrees for 1 hour, or until topping is lightly browned.
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Squash & Potato Goat Cheese Gratin 1 medium yellow squash 1 medium zucchini 2 russet potatoes ½ cup milk ¼ cup grated parmesan cheese 6 ounces goat cheese Chopped basil, rosemary or parsley Drizzle a little olive oil in the bottom of a baking dish. Peel the potatoes and slice thin. Thinly slice the squash. Layer the vegetables, potatoes on bottom, in the dish. Salt and pepper; sprinkle with fresh herbs; and top with the cheeses. Pour the milk over the casserole. Cover with foil and bake at 375 degrees for 30 minutes. Uncover the casserole and bake another 15 minutes until the top begins to brown.
Tomato Stir Fry Sauce 1 big Tomato 2 Tablespoons dry sherry 1 Tablespoon oyster sauce 1 Tablespoon soy sauce ½ teaspoon sugar 1 teaspoon sesame oil Place all these ingredients in a blender or food processer and turn it into a puree. Add it to stir-fried vegetables just a couple minutes prior to serving and toss the vegetables into the sauce.
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Puttanesca Sauce 2 Tablespoons olive oil 1 cup minced onion 2 teaspoons minced garlic 2 teaspoons anchovy paste 2 Tablespoons tomato paste ½ teaspoon red pepper flakes 4 – 6 cups peeled, crushed fresh tomatoes with juice 1 Tablespoon fresh oregano, chopped 2 Tablespoons fresh basil, chopped 4 – 6 cups crushed fresh tomatoes with juice 2 Tablespoons capers ½ cup sliced black or Kalamata olives 1 pound cooked pasta
Sauté the onions in the olive oil until they begin to turn translucent. Stir in the anchovy paste, garlic, tomato paste, basil, oregano and red pepper flakes. Cook for another minute. Add the crushed tomatoes and juice and bring to a boil, then immediately turn down to a gentle simmer. Simmer for 10 minutes. Add the olives and capers and simmer for another 5 minutes or until the sauce reaches the consistency you desire. Stir in your favorite cooked pasta. You can prepare anything from half to a whole pound of dried pasta for this recipe. Serve this topped with additional olive oil, fresh herbs or parmesan cheese.
**You can use any kind of pasta with this sauce. You can also add cooked ground beef to it and layer that with pasta and cheese in a covered casserole. Bake it at 350 degrees for 40 minutes. Serve it with a fresh salad! 34
Tomato Vegetable Sauce 3 Tablespoons butter 1 small onion 1 medium carrot 1 rib of celery 4 big tomatoes ½ teaspoon salt In a food processer, mince the onion, carrot and celery. Sauté these vegetables in the butter in a heavy pan. Cut the tomatoes in half and squeeze out the seeds. Chop the tomatoes in ½ inch chunks. After the vegetables begin to soften, add the tomatoes to the pan and continue to sauté. Cook over low heat for 15 minutes, stirring frequently. There should be plenty of liquid, but you can add a little water if necessary. It isn’t absolutely necessary to peel the tomatoes, but we’ve included directions for blanching and skinning tomatoes in the following instructions.
Six Steps to Freezing Tomatoes – Easy! Step 1 - Selecting the tomatoes Choose colorful tomatoes with firm skins and no soft spots. Step 2 - Removing the tomato skins Put a few tomatoes at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough). Then use a slotted spoon to remove each one from the boiling water and plunge them in a big bowl of iced water. When you pick up each tomato, the skins will slide right off in your hands! Step 3 - Removing the skins & bad spots The skins will slide off and you can cut away any discolored spots or the hard part around the stem. You want to remove the skins, because they get tough and don’t taste good.
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Step 4 - Squeeze out the seeds and excess juice Cut the tomatoes in half and use your fingers to scoop out the seeds and squeeze some of the juice out. Cut them into the size pieces you want to use. Step 5 - Drain the tomatoes Let the tomatoes drain in a colander, while you work on others. This helps more of the water to drain off. If you drain off the juices, it takes less time for your tomato pulp to cook to a thick sauce. This matters, because the longer we cook our vegetables, the fewer vitamins they retain. If you want to strain the seeds out of that juice and add it to cold drinks, or freeze it to use later, be frugal! If you freeze the juice in plastic ice cube trays, then put them in bags to save all year long, you can take out just the amount you need to flavor soups and strews. Step 6 - Fill the freezer bags Fill your freezer bags and leave a little room for expansion. Push out as much air as you can before you seal the bags. After the tomatoes have frozen, place the bags in the coldest part of your freezer. They’ll keep for 12 months.
Summer Squash Hash In a heavy skillet, melt 1 Tablespoon of butter with 1 Tablespoon olive oil. Fry 4 cups of cubed green or yellow squash with 1 cup of diced red onion. Add Âź cup of chopped chives and continue to cook until lightly browned and soft. Season with salt and pepper.
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Stir Fried Green Beans 2 Tablespoons honey 2 Tablespoons rice vinegar 1 Tablespoon sesame oil 1 Teaspoon red pepper flakes Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 pound green beans, washed and trimmed, cut into 1-inch pieces 2 cloves garlic, minced 1-inch piece ginger, minced Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve. Sprinkle with sesame seed. **If you don’t have sesame oil, substitute peanut butter. If you don’t have rice vinegar, substitute white vinegar. You can use ½ teaspoon of powdered garlic and ½ teaspoon of powdered ginger, if you don’t have fresh. You can add 2 cups of chopped green onions to this dish and it makes it even better!
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Best Ever Carrot Casserole 5 cups sliced fresh carrots 6 slices Swiss cheese Sauce Ingredients: 1 small onion, minced 4 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon chili powder 2 cups milk Topping Ingredients:
1 cup soft bread crumbs Half a stick of melted butter 4 slices bacon, cooked and crumbled
Blanch the carrots in boiling water until tender crisp Layer half the carrots in a deep casserole dish and top it with half the cheese. Repeat the layers Make the sauce by sautéing the onion in the butter for 2 minutes. Stir in the flour, salt and chili powder and when the flour begins to bubble, gently pour in the milk and whisk until thick. Pour this over the carrots and cheese. Make the topping by combining the bread crumbs with the butter. Sprinkle this over the top of the casserole. Bake at 350 degrees for 30 – 40 minutes until the casserole bubbles. In the last 5 minutes of baking, sprinkle on the crumbled bacon.
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Roasted Green Beans with Mushrooms, Balsamic Vinegar, and Parmesan Cheese 8 oz. mushrooms 1 lb. fresh green beans, washed, trimmed and dried 2 Tablespoons of olive oil 1 Tablespoon of balsamic vinegar salt and fresh ground black pepper to taste 2 Tablespoons finely grated parmesan cheese Preheat oven to 450 degrees.
Clean the mushrooms. Put cut beans and mushrooms in a bowl. Whisk together the olive oil and balsamic vinegar and pour over the vegetables. Stir or toss the vegetables to make sure they are well coated. Arrange on large cookie sheet and roast 20-30 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season the vegetables with salt and ground pepper, then sprinkle with finely grated parmesan.
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Sourdough and Greens Strata In olive oil sauté 1 cup of sliced mushrooms and 1 cup of chopped green onions until they are tender. Add 3 cups slightly torn kale leaves (remove the stems) and 1 cup of whole cherry tomatoes and stir the vegetables over the heat just until the skins on the tomatoes pop open. The kale will be slightly wilted. Remove from the heat to cool slightly. In a big bowl, gently whisk 8 eggs and 1 ¼ cups of milk. Stir in 3 cups of sourdough bread cubes, 2 cups of cheddar cheese and all the cooled vegetables. Season with ½ teaspoon salt, ¼ teaspoon of chipotle pepper and ¼ teaspoon of garlic powder. Pour into a greased 4 quart baking dish or individual casseroles or ramekins and bake at 350 degrees for 45 minutes. If using smaller containers, adjust the time to approximately 25 minutes.
Turnips Au Gratin Peel and thinly slice twelve small turnips. Drop the turnips into a pot of boiling water and let them boil for five minutes. Drain the turnips and layer them in a two-quart baking dish. In a separate bowl, mix 2 tablespoons of melted butter with 2 tablespoons of flour, and carefully whisk in 1 ½ cups of halfand-half. Pour this combination over the sliced turnips. Sprinkle with a few grinds of pepper, a little grated nutmeg and a dash of salt. Finally, add a teaspoon of fresh chopped thyme and/or sage leaves. Cover and bake at 350 degrees for twenty minutes. Uncover and sprinkle on 3 ounces of crumbled Asiago cheese and bake for another ten minutes, uncovered.
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Butternut Squash Stuffed with Apples Cut four small squash in half and remove the seeds. Place the squash, skin side up, in about an inch of water in a large baking dish. Bake at 400 degrees for fifteen minutes and remove the squash to cool. While the squash are baking, sauté six cups of apple chunks and ½ cup chopped celery in a stick of butter for five minutes. Add a ½ cup of raisins and ¼ cup of honey to the apple mixture and cook for a minute longer. Stuff the squash with heaping amounts of the apple mixture and drizzle the remaining liquid over the tops. Bake at 350 degrees for twenty minutes to complete the cooking.
Red Cabbage & Apples 1 small red cabbage 2 apples ½ onion, chopped ½ cup cider vinegar ½ cup water
½ cup brown sugar 1 teaspoon salt ½ teaspoon black pepper 1 Tablespoon butter
Shred the cabbage and place it in a kettle Peel and core the apples; chop them and mix with cabbage Add all the other ingredients and mix it well Bring this to a boil, then reduce the heat to a simmer Simmer for 2 – 3 hours and add water as needed
**This recipe is 150 years old and we don’t cook vegetables this long today! Cook it as long as you want!
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Desserts to Make You Smile
Apple Lasagna 8 lasagna noodles 2 cups of shredded cheddar cheese 1 cup ricotta cheese 1 egg 1 teaspoon almond extract ¼ cup sugar 2 cans prepared apple pie filling Topping Ingredients: 6 Tablespoons flour 6 Tablespoons dark brown sugar ½ cup quick cooking oats 1 teaspoon cinnamon ½ teaspoon nutmeg 4 Tablespoons cold butter ½ cup sliced almonds Cook the lasagna noodles in boiling water until tender and drain them in a colander. Mix the cheddar cheese, ricotta, egg, almond extract and sugar until creamy. When the noodles have cooled, begin layering the lasagna. Pour 1 can of pie filling in the bottom of a 13 x 9 inch baking dish. Layer 4 noodles on top of the pie filling, then pour the cheese filling on top of those. Add 4 more noodles and top with the second can of pie filling. Prepare the topping by mixing all the ingredients together until crumbly. Sprinkle over the top layer of pie filling. Sprinkle the almonds over the layer of crumb topping. Bake the lasagna at 350 degrees for 45 – 50 minutes, until the top is browned. Let this cool at least 30 minutes before serving. Top each serving with a dollop of sour cream and a sprinkle of additional brown sugar or nuts. Refrigerate any left overs.
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Double Chocolate Beet Cake 2 eggs 1 cup sugar ½ cup vegetable oil ¼ cup orange juice 1 drop orange oil flavoring Grated peel of one orange 1 ½ cups mashed, cooked beets 2 cups flour 2 teaspoons baking powder ½ teaspoon salt 1/3 cup cocoa powder A small bag of milk chocolate chips In a food processer, blend the eggs, sugar, oil, juice, flavoring, orange peel and beets. Process until thick and glossy. Add the dry ingredients and continue to process until well blended. By hand, stir in the chocolate chips and pour all the batter into a prepared Bundt pan. Bake at 350 degrees for 40 minutes. Check the cake with a pick to make sure it is done. Cool for 20 minutes before inverting the cake. This cake doesn’t need icing. It’s great served with a scoop of ice cream or whipped cream. For the holidays, you might want to add a Ganache icing!
Chocolate Ganache Icing Over a low heat, melt 8 ounces semi-sweet chocolate in ¾ cups heavy cream. Whisk in 2 Tablespoons of butter and stir until the ganache is smooth. Allow the mixture to cool before pouring it over the cooled cake.
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Lemon Zucchini Olive Oil Cake 1 ¾ cups sugar 3 eggs 1 cup lemon infused olive oil 2 teaspoons vanilla extract 2 cups flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 2 cups grated zucchini 1 cup chopped pecans Whip the sugar, eggs, oil and vanilla until creamy. Sift the dry ingredients together and gently stir into the creamed mixture until well blended. Stir in the zucchini and pecans. Pour into a greased and floured Bundt pan and bake at 350 degrees for 45 to 50 minutes. The cake will pull away from the side of the pan and a pick should come out clean. Let the cake cool for 10 minutes, then invert onto a cake plate. Let the cake cool a little more, then glaze with a combination of 2 cups confectioner’s sugar and the juice of a lemon. For even more lemon flavor, grate the rind of the lemon into the glaze.
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Yellow Summer Squash Pie 5 yellow squash, halved and seeded ½ stick of melted butter ¾ cup white sugar ¾ cup half and half 1 teaspoon lemon extract 1 Tablespoon flour 2 eggs Dash of salt Zest of one lemon Chop the squash and simmer it in a little water until it is tender. Thoroughly drain the squash and place it with all the other ingredients in a blender container. Blend until smooth and pour it in an unbaked pie shell. Top it with the lemon zest and bake it at 375 degrees for 30 minutes, until firm in the middle. Cool to room temperature before serving.
Chocolate Apple Brownies 2 squares unsweetened chocolate 2 eggs ½ teaspoon baking powder ½ cup butter 1 cup chopped pecans 1 cup sugar 1 cup chopped apples 1 cup flour 1 teaspoon vanilla Melt chocolate in saucepan. In a mixing bowl, beat eggs and sugar together. Stir in the melted chocolate until thoroughly mixed. Add the sugar, flour, and baking powder. Then stir in the apple pieces, nuts and vanilla. Bake in an 8-inch square pan at 350 degrees for 30 minutes.
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Fill the Freezer for Company! At the beginning of the summer, before the temperatures get so hot that you don’t want to bake, snip some of your fresh herbs and bake a few batches of cookies to tuck away in the freezer. When company comes unexpectedly, pull out some cookies, make a big pitcher of iced tea, and head to the shade trees! What a treat! If you don’t want to bake, go ahead and make your dough, roll it into balls or fingers and stick those in the freezer. Then, you can bake fresh cookies when company comes! What smells better that cookies baking?
Lemon Thyme Wafers 1 cup soft butter 1 ½ cups sugar 2 eggs 2 ½ cups flour 1 teaspoon cream of tartar ½ teaspoon salt Grated rind of 1 lemon 3 Tablespoons fresh Thyme, chopped Cream the butter and sugar together, adding the eggs and blending well. Sift the flour, cream of tartar and salt together and slowly blend it into the creamed ingredients. Stir in the thyme and lemon rind. Cover the dough with plastic wrap and refrigerate it for 4 hours. Roll the dough on a lightly floured surface and cut it into wafers. Bake on a greased cookie sheet for 10 minutes at 350 degrees. Remove from the cookie sheet while still warm and completely cool on a rack. Makes 4 dozen. 51
Pineapple Sage Fingers ¾ cup soft butter ¾ cup sugar 1 egg 1 teaspoon pineapple extract 1 Tablespoon grated lemon rind 1 Tablespoon lemon juice 3 Tablespoons chopped fresh pineapple sage leaves 2 cups flour ½ teaspoon baking soda ¼ teaspoon salt Cream together the butter, sugar and the egg. Add the extract, lemon rind and lemon juice. Sift the flour, baking soda and salt and gradually beat into the creamed mixture. Stir in the chopped sage leaves. Wrap and chill the dough for 1 hour. Roll into small finger shapes and place on a greased cookie sheet. Bake at 350 degrees 12 minutes. Transfer to a rack to cool. When cool, dip the end of the cookie into a glaze made with 2 cups of powdered sugar and the juice of a small lemon. Makes 5 dozen.
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Mint Crispies 1 cup of soft butter ½ cup sugar 2 Tablespoons chopped fresh mint
2 cups flour ¼ teaspoon salt
Cream the butter and the sugar. Sift the salt and flour together and add slowly to the butter. Wrap and chill the dough for 1 hour. Roll into small balls; roll the balls in additional sugar and place on greased cookie sheets. Bake at 350 degrees for 12 minutes. Cool on a rack. Makes 3 dozen.
Old Fashioned Seed Cookies 1 cup soft butter 1 ½ cups sugar 2 eggs 2 teaspoons almond extract
1 teaspoon grated orange peel 3 cups flour 2 teaspoons baking powder 1 teaspoon salt 2 Tablespoons caraway seed
Cream the butter, sugar and eggs together. Add the extract and orange peel. Sift together the flour, baking powder and salt and add to the creamed mixture. Mix until smooth. Mix in the caraway seed. Wrap and chill the dough for 4 hours. Roll into small balls and place on greased cookie sheets. Press each ball slightly with your finger. Bake at 350 degrees for 10 minutes. Remove to a rack to cool. While still warm, drizzle on a glaze made with 2 cups powdered sugar and the juice of half an orange. Sprinkle on additional caraway seeds while the glaze is still warm. Other seeds such as anise, fennel, cumin or coriander may be used. Makes 5 dozen.
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Index Apples Apple & Bacon Mushrooms Apple Lasagna Bratwurst Cheddar Apple Puffs
4 41 4
Butternut Squash Stuffed with Apples
38
Caramelized Onion & Apple Wedges
4
Chocolate Apple Brownies Cobden Apple Cheese
45 3
Debbie's Apple Chutney
3
Red Cabbage & Apples
38
Salciccia Apple Pastry Spirals
5
Asparagus Creamy Asparagus Soup
16
Beets Creamy Beet Soup
15
Double Chocolate Beet Cake
42
Blueberries Blueberry Chutney
9
Butternut Squash Butternut Squash Stuffed with Apples
38
Cabbage Cabbage Fritters
23
Red Cabbage & Apples
38
Carrots Best Ever Carrot Casserole
34
Corn
54
Yellow Summer Squash & Corn Soup
17
Cucumbers Easy Cold Cucumber Appetizer
7
Eggplant Eggplant and Cilantro Pastry Bites
9
Green Beans Roasted Green Beans with Mushrooms
35
Stir Fried Green Beans
33
Herbs Lemon Thyme Wafers
47
Mint Crispies
49
Pineapple Sage Fingers
48
Seed Cookies
49
Yogurt Mint Sauce
21
Kale Sourdough & Greens Strata
37
Mushrooms Apple & Bacon Mushrooms
4
Caramelized Onion & Apple Wedges
4
Roasted Green Beans with Mushrooms
35
Sourdough & Greens Strata
37
Peas Prince Albert's Pea Fritters
20
Potatoes Squash & Potato Goat Cheese Gratin
29
Winter White Soup
18
55
Pumpkin Pumpkin Biscuit Appetizer Sandwiches
10
Radishes Chilled French Radish Bisque
14
Sweet Potatoes Sweet Potato Focaccia
5
Tomatoes Corn & Tomato Casserole
28
Freezing Tomatoes
31
Puttanesca Sauce
30
Sourdough & Greens Strata
37
Tomato Stir Fry Sauce
29
Tomato Vegetable Sauce
31
Tomato Walnut Cheese Tomatoes Stuffed with Spanish Rice
7 27
Turnips Turnips Au Gratin
37
Winter White Soup
18
Yellow Summer Squash Squash & Potato Goat Cheese Gratin
29
Summer Squash Fritters
24
Summer Squash Hash
31
Yellow Summer Squash & Corn Soup
17
Yellow Summer Squash Pie
45
Zucchini Cream of Anything Soup Easy Zucchini Quiche Cups
13 7
56
Lemon Zucchini Olive Oil Cake
43
Squash & Potato Goat Cheese Gratin
29
Summer Squash Fritters
24
Summer Squash Hash
31
Good Food: Local is supported by the Illinois Department of Agriculture, Illinois Specialty Crop Grant Program USDA, AMS, Specialty Crop Block Grant Program – Farm Bill
www.GoodFoodLocal.com 57
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