The Recipe Trove

from “Small-Batch Preserving”

Remove husks from tomatillos and discard.  Wash tomatillos and coarsely chop in a food processor or by hand.  Transfer to a medium stainless steel or enamel saucepan.  Add chiles, garlic, red pepper, onion, carrot, apple juice, vinegar, salt, cumin and oregano.  Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes.

Stir in sugar, return to a boil and boil gently, uncovered, for 20 minutes or until the mixture is thickened.  Remove from heat.

Ladle salsa into hot jars to within 1/2-inch of rim.  Process 20 minutes in a boiling water bath canner.

Makes 2 cups.

from “From Amish and Mennonite Kitchens”

1. Saute’ onion in butter.  Add broth and water, bring to a boil.

2.  Place rice in a buttered casserole.  Pour the hot broth mixture over the rice.  Cover and bake at 350ºF for 40-45 minutes.  Sprinkle with almonds.

from The Ball Blue Book

Yield: about 2 pints

Combine all ingredients in a large saucepot. Bring mixture to a boil.  Reduce heat and simmer 10 minutes. (MIne took more like 20 minutes.)  Ladle hot salsa into hot jars, leaving a 1/4 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

from “From Amish and Mennonite Kitchens”

Makes about 8 dozen

1. Cream shortening and sugar

2. Add eggs and beat till fluffy.  Add sour cream and vanilla and mix well.  Gradually add flour, salt, and soda.  Mix well.

3. Stir in chocolate chips, nuts, and raisins, if desired.

4. Drop by heaping teaspoons onto greased cookie sheet.  Bake at 375ºF for 10 minutes.

They are moist when they are kept in the freezer for a while.

from Vegetarian Times June 2008

2 Tbs. vegetable oil, divided

1. Heat 1 Tbs oil in a large nonstick skillet over high heat (I used a wok).  Add tofu, and saute’ 10 to 15 minutes, tossing with a spatula, until light golden brown all over.  Sprinkle with soy sauce and saute 2 to 3 minutes more to further brown the tofu.  Transfer tofu to a paper-towel lined plate.  Drain and rinse the skillet, and wipe dry.

2. Heat the remaining TBS oil over high heat.  Add the tofu back and all the vegetables. Saute 5 to 7 minutes, or until the vegetables are tender and the tofu nicely browned, tossing constantly with a spatula.  Sprinkle with additional soy sauce to taste.  Sprinkle with nutritional yeast flakes, saute a few seconds more, and then remove from heat.  Serve over brown rice.

from Vegetarian Times, Sept. 2008
Broth:
1 Tbs olive oil
1 small onion finely chopped (3/4 cup)
2 cloves garlic minced (2 tsp)
3 cups low sodium veggie broth
1 Tbs grated lime zest
1 tsp dried oregano
Soup:
1/4 cup short grain rice
2 small tomatoes, seeded and diced (1 cup)
1/3 cup fresh or frozen corn kernels
1 8 inch flour tortilla
1 avocado diced (1 cup)
2 green onions thinly sliced (1/4 cup)
1/4 cup chopped cilantro
6 lime wedges
hot sauce for garnish, optional

To make broth:
Heat olive oil in a large saucepan over medium heat. Add onion, saute 5-7 minutes or until softened. Stir in garlic and saute 1 minute or more. Add veggie broth, cover and reduce heat to medium low, simmer 10 minutes. Strain broth, discard solids, return to saucepan.

To make soup:
Add rice to broth, bring to a simmer over medium low heat, cover and simmer for 15 min or until rice is soft. Stir in tomatoes and corn, season with salt and pepper. Simmer 10 minutes.

Meanwhile, preheat oven to 350ºF.  Spray tortilla with cooking spray, cut into thin strips. Arrange on baking sheet and bake 5-7 min or until crisp.  (Alternately, I simply tossed my strips in a dry non-stick skillet to brown- worked fine, and saved me from having to turn on the oven.)

Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls.  Ladle soup into bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges and hot sauce, if desired.

Serves 6.

slightly adapted from Williams-Sonoma Picnics and Tailgates

6 beets, about 2 pounds, trimmed and scrubbed

Preheat the oven to 425ºF.  Place the beets in a small roasting pan and pour in water to a depth of 1/4 inch.  Cover the pan with aluminum foil and roast the beets until fork-tender, about 45 minutes.  Remove from the oven and let cool.

Reduce the oven temperature to 350ºF.  Spread the nuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5-7 minutes.  Remove from the oven and set aside.

Remove the skins from the beets and cut into 1/2 inch pieces.  Transfer to a transportable bowl, cover, and refrigerate.

In a small bowl, whisk together the orange juice, vinegar, and Dijon mustard.  Slowly whisk in the olive oil until incorporated.  Season to taste with salt and pepper and add the chives.

Pour the dressing over the beets and toss to coat evenly.  Sprinkle with the toasted nuts.  Cover and keep cool until ready to serve.  Serve chilled or at room temperature.

Serves six.

**Note:  I made this recipe using authentic balsamic vinegar- the kind that is thick like a syrup, with a bright, vibrant fruity flavor.  If the only balsamic vinegar you have is the watery version that we’re all used to, then increase the balsamic to a full tablespoon.

from King Arthur Flour’s All-Purpose Baking Book

*Note: Non-dairy buttery sticks and almond milk work fantastic in this recipe to make a non-dairy variation.

Preheat the oven to 350ºF.

For the syrup: Place the 4 tablespoons of butter in a 9 x 13 baking dish and place in the oven to melt the butter.  In a small saucepan, warm the water, brown sugar, spices and lemon juice over low heat until the sugar dissolves.

For the dumplings: Put the flour, baking powder, and salt in a medium sized mixing bowl and rub in the butter with your fingertips, a pastry blender, or two knives.  Pour in the milk and stir together until you have a shaggy dough.

To assemble:  Pour the blueberries into the baking dish on top of the melted butter.  Place blobs of dumpling dough on top of the blueberries and then pour the syrup all over the top.  Do not stir together.  Bake the slump for 40-45 minutes, or until the biscuits are golden and the mixture is bubbly.  Serve the slump warm.

Makes 12-15 servings.

1 recipe of Judy’s Flaky Pie Crust

Roll out two pie disks with the dough.  Place one in the pan, cutting off the excess, cover and refrigerate for 30 minutes.  Place the other disk in between sheets of plastic wrap and chill as well.

Preheat oven to 400ºF.

In a mixing bowl, combine the blueberries, sugar, cornstarch, salt, nutmeg, cinnamon and lemon juice.  Mix well to combine.

Remove the pie dough from the fridge.  Pour the blueberry mixture into the bottom crust, scraping the bowl clean to get all the spiced sugar mixture into the pie.  Cover the blueberries with the other dough piece.  Cut off the excess dough, and pinch the edges together, fluting as desired.

Cut four vents into the pie crust top using a sharp knife.  Brush the entire pie with the beaten egg white, and then sprinkle with the sugar.  Set the pie onto a baking sheet to catch the drips while baking.

Bake at 400ºF for 35 minutes.  Reduce the heat to 350ºF, and bake for an additional 45 minutes, or until the filling is nice and bubbly, and the crust is golden brown.

Allow to cool for at least 1 hour before serving.

from AYIAVK by Jack Bishop

1. Bring several cups of water to a boil in a large saucepan.  Place the edamame in a steamer insert or basket and carefully lower it into the pot.  Cover and steam until the edamame are tender but not mushy, 7 to 10 minutes.  Remove the steamer insert or basket from the pot and set aside.

2. Heat the oil in a large saucepan over medium heat until shimmering.  Add the leeks and 1/2 teaspoon salt, cover, and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. (Lower the heat if the leeks start to brown.) Uncover the pan, add the ginger, and cook until fragrant, about 1 minute.

3.  Add the rice and cook, stirring often, until the rice is coated with oil and glistening, about 1 minute.  Add the coconut milk and water and bring to a boil.   Reduce the heat to low, cover, and simmer until the rice is tender, 15 to 20 minutes.  Stir in the edamame and lime juice, cover, and continue to cook over low heat until heated through, about 2 minutes.  Stir in the cilantro and adjust the seasonings, adding salt to taste.  serve.