OUR FAVORITE RECIPES OF 2021

Tabouli From the Moosewood Cookbook

June 2021

This tabouli recipe is Paula's favorite; it's from Mollie Katzen's Moosewood Cookbook. Try to make it a day ahead of serving it. Sooo easy. Sooo good! Great for cookouts and picnics.

I like Katzen's version as there is more bulgar than Lebanese varieties. But if you want a Lebanese flair, visit Cedarland Bakery & Restaurant (across from Carroll HS). Claire is a much better cook than I, and her tabouli is super green & fresh. She opts for almost all parsley. If you go, ask for a glass of her rose beverage. Not sure what it's called, but it's heavenly.

Ingredients:

1 cup dry bulgar wheat

1 1/2 cups boiling water

(Paula uses slightly less water & slightly more lemon juice)

1 – 1 1/2 tsp. salt

1/4 cup lemon juice

1/4 cup olive oil

2 cloves garlic, crushed

black pepper, to taste

4 green onions, finely minced (whites & greens)

1 packed cup fresh minced parsley

10 to 15 fresh mint leaves, minced (or 1-2 Tbsp. dried mint)

2 medium ripe tomatoes, diced 🍅🍅

1 cup cooked chickpeas, optional yet highly recommended & protein-packed

1 bell pepper diced, optional

1 small cucumber, diced small, optional & very highly recommended 🥒

Directions:

Combine bulgar & boiling water. Cover & let stand until bulgar is tender (20-30 minutes).

While bulgar soaks, combine remaining ingredients (herbs & onions can be minced in a food processor if you like).

Fluff bulgar & let it cool, then add it to the rest of the mix & refrigerate. Serve with fresh or toasted bread or pita.

Naan Pizza

https://www.hintofhealthy.com/wprm_print/25493

Submitted by Paula Ali

May 2021

Naan pizza is a quick and easy meal. Your favorite pizza toppings are added to naan breads, and cooked in the oven until golden and delicious. Learn how to make naan pizza, and explore some popular flavor combinations!

Prep Time: 5 mins Cook Time:10 mins

Ingredients

4 naan breads
1 fresh mozzarella ball
8 tbsp pizza sauce
handful fresh basil

Instructions

Preheat the oven to 355 °F / 180 °C / 160 °C fan oven.
Add the naan breads to a baking sheet. I use these reusable silicone sheets from Amazon! Cover the pizza in a thin layer of sauce, and your cheese of preference. Add any toppings you like.
Bake the naan pizzas in the oven until the toppings are heated through, and the cheese is melted, about 10 minutes.
Serve the pizzas immediately while they are still hot.

Toppings and variations

Toppings are the most important part of the pizza. Any of your favorite pizza toppings can be added to plain naan breads. Here are some of the most common varieties, along with my personal recommendations:

Cheese pizza: Add tomato sauce and a mixture of grated cheese.

Veggie pizza: Add a combination of your favorite vegetables. You can also add grated cheese on top, or omit the cheese for a vegan pizza. Try eggplant, peppers, mushrooms, cherry tomatoes and arugula!

Pepperoni pizza: Add a tomato sauce base, and cover with grated cheese and sliced pepperoni.

Margherita pizza: Add a tomato sauce base, and cover with fresh mozzarella. Add basil leaves after the pizza has cooked.

Hawaiian pizza: Add a tomato sauce base, grated cheese, and ham and pineapple on top.

Buffalo pizza: Use a thin layer of buffalo sauce, and top with shredded chicken and grated cheese. Serve with a healthy homemade ranch dip.

BBQ chicken pizza: Cover with a BBQ sauce base, and top with grated cheese, sliced or shredded chicken and red onions.

Meat feast pizza: Add tomato sauce, grated cheese and a combination of different meat.

Leftovers

Leftover naan pizzas can be stored in a refrigerator for up to 2 days.

If you make a naan pizza assembly table, you can store the leftover ingredients separately for up to several days, and assemble and cook the naan pizzas as required.

You can also assemble pizzas as freeze them without cooking. Use them as you would use store bought frozen pizzas; add them directly to an oven and bake until they have heated through and are golden on the edges.

Vintner's Vegetable Soup

April 2021

This recipe is from Barb Morelock of the Hospitality Committee, given to her by her Friend Sandy. Barb’s family loves it serves with crusty bread and butter.

VINTNER’S VEGETABLE SOUP

Ingredients:

1 lb ground beef (may be omitted if desired)
1 can shoestring beets (undrained)
3 cups carrots sliced
3 cups celery sliced
3 cups onions chopped
2 cans beef broth
1 and1/2 cups dry red wine
1- 6 oz can tomato paste
1/4 cup honey
1 small red or green cabbage (coarsely chopped) (I like the red ones)
Salt and pepper to taste
Sour cream or plain yogurt (I like sour cream)

Directions:

In lg saucepan or Dutch oven brown ground beef. Drain off fat.
Add beets and juice, carrots, celery, and onions along with beef broth, wine, tomato paste and honey.
Salt and pepper to taste.
Simmer covered until vegetables are tender. (About an hour)
Then add chopped cabbage and simmer 30 minutes longer .
Check seasonings again.
To serve: ladle into bowls and top each-serving with a spoonful of sour cream.

Makes 10-12 generous servings.

MUSHROOM STROGANOFF

January 2021

Submitted by Paula Ali

SERVES 4 (VEGAN OPTION)

INGREDIENTS

2 tablespoons grapeseed oil, divided
1 large yellow onion
1 lb / 455 g cremini mushrooms*
3 cloves of garlic, minced
2 teaspoons fresh thyme, picked
3 tablespoons flour (e.g. spelt)
3 1/2 cups vegetable stock**
7 oz/200g dry egg noodles***
1/2 cup plain almond milk
Salt and pepper
For garnish: Parsley & Parmesan cheese (or similar)****

DIRECTIONS

1 Heat a 1 tablespoon of oil in large skillet (or pot) over medium-high heat. While the pot heats, dice onion. Cook onion for 6 minutes, or until it’s translucent and slightly golden brown on edges. Meanwhile, cut the ends off the mushrooms and slice. Add mushrooms to the pot and cook for 8 minutes, or until mushrooms have released all their liquids and are golden brown.

2 Reduce heat to medium. Add remaining 1 tablespoon of oil, minced garlic and freshly picked thyme leaves to the pot. Cook for 2 minutes. Add flour and mix well until vegetables are coated evenly. Then add vegetable stock. Scrape any brown bits off the pan and stir well. Bring liquid back to a boil.

3 Once boiling, add noodles and non-dairy milk. Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking. Cook uncovered for 8-10 minutes or until the noodles are el dente. Keep an eye on your mixture: if noodles need more liquid, add extra stock in very small increments. Add salt and pepper to taste. Serve immediately and garnish with chopped parsley and cheese of your choice.

Notes:

*I use cremini mushrooms (brown), but you could also substitute white button.

**Use a good quality vegetable stock for the best flavor. Better than Bouillon is one of my personal favorites (e.g. ‘Better than Bouillon No Beef Vegetarian’ or ‘Organic Vegetable Base’).

***Also often labelled as “German Egg Noodles”. Note: They’re the flat and slightly wavy kind, not thin Spaetzle-type noodles. For a vegan option, use pappardelle noodles.

****Asiago cheese also works well. Note: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for a hard Italian cheese labelled as “vegetarian friendly” or that list “microbial enzymes” (instead of rennet). For a vegan option, use a non-dairy parmesan cheese substitute (e.g. nut based or store bought).

OUR FAVORITE RECIPES OF 2019

THANKSGIVING BITES WITH CRANBERRY GLAZE

November 2019

Ingredients:

· 2¾ cups plus 2 tablespoons water, divided

· 2 cups Instant Mashed Potatoes

· 6 oz box Chicken Stuffing Mix

· 1 cup milk

· 4 tablespoon butter, unsalted

· 2 cups Turkey, Deli sliced or cooked, diced

· ½ cup Cheddar cheese

· 2 eggs

· ½ teaspoon salt

· ½ teaspoon pepper

· 1 cup Bread crumbs

· 1 14 oz. can Jellied Cranberry Sauce

· 3 tablespoons sugar

· 2 tablespoons cornstarch

Instructions

1. Preheat oven to 450 degrees and spray cookie sheet with non-stick cooking spray

2. In a large saucepan, bring 2¼ cups water to boil

3. Add instant potatoes, stuffing, milk and butter. Mix together

4. Add turkey, cheddar cheese, eggs, salt and pepper. Stir until well combined.

5. Roll into bite sized balls and coat with bread crumbs. Place on a cookie sheet.

6. In a small saucepan, combine cranberry sauce, ½ cup water and 3 tablespoons sugar, simmer over medium heat.

7. Combine 2 tablespoons corn starch and 2 tablespoons water, whisk making a thickener

8. Add to cranberry sauce, boil for 5 minutes, remove from heat and set aside.

9. Bake the bites at 450 degrees for 15-20 minutes or until golden brown

10. Serve with Cranberry Glaze

Notes :This recipe is perfect as an appetizer or a great way to use up leftovers after your Thanksgiving feast.

Adapted from ALDI Less than 30 minutes to prepare! Serves: 6-8 servings

BAKING MIX FRUIT COBBLER FROM JEANNIE CAMPBELL
(THIS IS FOR A 8X8 OR 9X9 BAKING DISH, DOUBLE THE RECIPE FOR A 9X13)

September 2019

Ingredients:

1/2 cup milk
2/3 cup white sugar
1/4 cup melted butter
1/2 cup water
1/3 cup white sugar
2 1/2 cups fresh or frozen (thawed) fruit
One cup Bisquick (baking mix)

Directions:

1. Preheat oven to 375°F. Grease a 8 x 8 or 9 x 9 baking dish.

2. Whisk the milk, butter, 1/3 cup sugar, and baking mix together in a bowl until no large lambs remain. Pour the batter into the prepared baking dish.

3. Whisk 2/3 cup sugar with the water in a clean bowl until mixed. Gently fold in the fruit until evenly coated. Spread the fruit mixture over the baking mix batter.

4. Bake in the preheated oven for about 40 minutes. Batter will rise to the top and should be golden brown.

Our favorites are black raspberry, peach, blackberry, blueberry, and peach-blueberry. Cherries would probably work well also.

CARROT SALAD BY DERRICK PETRY

September

2019

INGREDIENTS

-2 pounds carrots, peeled and thinly sliced

-1/2 cup of slivered almonds

-2 cloves garlic, minced

-1/4 cup virgin olive oil

-salt and pepper to taste

-1 tablespoon cider vinegar

-1 teaspoon of honey (we probably add more)

-1/3 cup dried cranberries

-4 ounces of goat cheese (or blue cheese if you like)

DIRECTIONS

1 Preheat oven to 400 degrees

2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, mix, and spread on an uncreased baking sheet. Sprinkle salt and pepper.

3 Bake carrots in oven until soft and edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

4 Once cool, return carrots to mixing bowl, drizzle with honey and vinegar, toss until coated. Add cranberries and cheese, toss until evenly mixed.

TOMATO AND WATERMELON SALAD

July 2019

(Serves 6-8)

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

Directions

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Recipe courtesy Alex Guarnaschelli

CHOCOC BITES

June 2019

Chococo Treats

Ingredients:

1 box sugar cookie mix
1 Tbs. cocoa powder
⅓ c. chocolate chips
1 16 oz can chocolate icing
1 c. plain or toasted coconut flakes

Directions:

Mix dough per instructions, then mix in cocoa powder and chocolate chips. Bake according to package directions.
When cookies are completely cool, frost with icing and decorate with coconut.

BITE SIZE APPLE PIES

April 2019

In a saucepan, combine 5 C. torn spinach, 15 oz. can garbanzo beans, about 2 T. water, 3 T. olive oil, 2 cloves minced garlic (I used minced onion), and 1/4 tsp. salt. Cook over medium heat for 5 minutes. Cool. Blend until smooth.

Goes well with crackers like Pepper Jack Nut-thins for contrasting taste. You can add some milk (or other liquid) if it's too thick. Or use this as a base for other ingredients to spice it up.

ST. PATRICK'S HEALTHY DIP
CONTRIBUTED BY SYLVIA HESS

March 2019

Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.

Ingredients

12 large eggs
8 ounces salted potato chips

(preferably kettle-cooked style)

1 large yellow onion
Olive or vegetable oil, for cooking

Preparation

1. Preheat oven to 350º F.

2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.

3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.

4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.

5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.

CHILLED RASPBERRY SOUP

February 2019

Ingredients

1/3 cup cranberry juice
1/3 cup sugar
5-1/3 cups plus 12 fresh raspberries, divided
1-1/3 cups plus 2 tablespoons sour cream, divided

Directions

1. In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.

2. To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.

3-INGREDIENT POTATO CHIP OMELET

January 2019

Ingredients

12 large eggs
8 ounces salted potato chips

(preferably kettle-cooked style)

1 large yellow onion
Olive or vegetable oil, for cooking

Preparation

1. Preheat oven to 350º F.

2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.

4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.

5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.

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