Recipes for December 2009

(From the week of 12/29/09)

New Year’s Day Black-Eyed Peas

Recipe From:
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
November-December 2009
1 cup butter
1 cup honey
1 egg
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)

Pear Applesauce

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
Coarse salt
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.

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