(From the week of 12/29/09)
New Year’s Day Black-Eyed Peas
Recipe From: www.allrecipes.com
Makes 16 Servings
1 pound dry black-eyed peas
2 cups chopped cooked ham
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole tomatoes
1. Place black-eyed peas in an 8 quart pot. Add enough water to fill the pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.
(From the week of 12/22/09)
Whole Wheat Holiday Cookies
Recipe from: Menomonie Market Food Co-op Newsletter
1 cup butter
1 cup honey
2 tablespoons vinegar
1 ½ teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon salt
Preheat oven to 350 degrees. Cream butter and honey. Beat in egg and vinegar. Add dry ingredients to creamed mixture. Chill at least 3 hours. Use a non-stick or floured rolling pin on well floured surface (dough is very sticky). Roll to 1/8” thickness. Cut shapes, decorate and bake for 6-8 minutes. Cook on paper bag.
Visit the Co-op’s bulk department and save money on almost all of the ingredients listed above!
(From the week of 12/15/09)
Recipe from: Cooking Light, December 2003
Makes 16 Servings
1/2 cup apple juice
2 pounds Fuji apples, cored and cut into wedges
2 pounds red Bartlett pears, cored and cut into wedges
2 (3-inch) cinnamon sticks
1/2 lemon, cut into 2 pieces
1/4 cup packed brown sugar
1) Combine first 5 ingredients in a large saucepan; bring to a boil.
2) Cover, reduce heat, and simmer 45 minutes or until the fruit is tender. Discard cinnamon sticks and lemon.
3) Press fruit mixture through a sieve over a bowl using the back of a spoon, and discard skins.
4) Stir in brown sugar. Serve sauce at room temperature or chilled.
(From the week of 12/08/09)
Zucchini Potato Latkes with Tzatziki
Recipe from: The Eating Well Healthy in a Hurry Cookbook, 2006
Makes 4 Servings Total Time: 40 Minutes
1 pound zucchini,shredded
2 cups shredded cooked potato, (see Note)
2 medium shallots, minced, divided
1 egg, beaten
2 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 cup low-fat plain yogurt
1/2 medium cucumber, peeled, seeded and shredded
1 tablespoon red-wine vinegar
1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.
4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.
(From the week of 12/01/09)
Day-After Turkey Soup
Makes 8 Servings
1 turkey carcass, broken into 3 or 4 pieces
3 carrots, halved crosswise
2 celery stalks, halved crosswise
2 tablespoons tomato paste
1 teaspoon crumbled dried rosemary
1/4 teaspoon red-pepper flakes
5 cups kale leaves, shredded
3 cups leftover diced cooked turkey
1 package (10 ounces) frozen corn kernels
1 can (15 1/2 ounces) white beans, drained and rinsed
4 scallions, thinly sliced
1. Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
2. Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
3. With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
4. Bring broth to a boil over high heat. Add red pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.