sWe will be adding to the recipes as customers send in their favorites and as we go through our preferred recipes.
RECIPES:
Veggie Frittata:
1 medium size onion, chopped
8 oz of fresh veggie of choice (mushroom, squash, zucchini, pototo - be creative)
6-10 oz of fresh or frozen green leaffy veggie of choice (kale, spinach, chard - be creative)
1 Tbsp of oil (safflower, coconut, grapeseed - high temp oil, not olive)
4 large eggs
6 egg whites
8 oz of your favorite cheese
1/4 cup grated harder sharper cheese (parmesan, edges of fresh farm gouda - be creative)
2 Tbs milk
1/2 tsp pepper
1/4 tsp salt
1/4 tsp ground nutmeg (optional)
Saute harder veggies in hot oil, then add green leafy veggie to wilt. Whisk together eggs and egg whites with spices. Pour mix over cooked veggies. Put in oven on 350 degrees for about 12-15 min; about 30 min if you double the recipe. I do all of this in one cast iron skillet and it comes out perfect with little clean up.
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Stuffed jalapenos #1
Slice lengthwise
Seed
Fill with cream cheese
Wrap with bacon
Grill or bake
DELICIOUS!
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Stuffed Jalapenos #2
Ingredients:
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
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Chayote squash:
http://www.thenibble.com/reviews/main/vegetables/squash-glossary5.asp
or
Chayote is quite good just pealed and eaten with some hummus. Reminds me of the taste of Jicama, but not as starchy.
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Sweet-Spicy Cucumbers over Tomatoes
Ingredients :
2 cups thinly sliced pickling cucumbers
1 cup thinly sliced vidalia onion or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
4 cloves garlic, minced
2 whole dried red chilies
16 slices fresh tomatoes (1/4-inch thick)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Directions:
1. Arrange half of the cucumber in a 9-inch pie plate; top with half of the onion and repeat procedure with remaining cucumber and onion.
2. Combine vinegar through red chiles in a small pan and bring to a boil, cook 1 minute or until sugar is dissolved, stirring occasionally.
3. Pour hot vinegar mixture over cucumber and onions; cover and let marinate in fridge for 1-4 days, preferably 4 days for the best flavors.
4. Arrange tomato slices on a platter; sprinkle evenly with the salt and pepper.
5. Remove cucumber mixture from marinade with a slotted spoon and arrange over tomato slices.
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Sauteed Scallop Squash:
2 lbs. mixed Squash (Yellow Crookneck, Zucchini, Scallop Squash), washed and cut into comparable slices
4 Tablespoons unsalted butter
3 Green Onions, finely sliced
1/4 cup Celery, diced
1 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Water
Steps:
Melt the butter in a large saucepan.
Add onions and celery.
Saute for 3 minutes.
Add squash, salt, pepper and water.
Cover and bring to boil.
Reduce heat and cook until tender, stirring frequently.
Serves 6
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Simple Scallop Squash Recipe:
3 medium Squash, thinly sliced, can be a combination of types
2 Tablespoons Unsalted Butter
1 teaspoon Salt
1 dash Paprika
1/4 teaspoon Minced Onion
4 Tablespoons Parmesan Cheese
1/4 cup Milk
Steps:
Preheat oven to 350 degrees (unless using microwave.)
Spray 1 1/2 quart casserole with cooking spray.
Cover bottom with squash.
Dot squash with butter.
Season with salt, paprika and onion.
Cover squash with grated Parmesan cheese.
Pour milk on top.
Bake covered at 350 degrees for 30 minutes or until squash is tender or microwave on High Power for 5-6 minutes; stirring occasionally.
Serves 6
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Braised Oxtail from www.cooks.com
2 oxtails from Sand Creek Farm
1 quart red wine
2 quart beef stock from Sand Creek Farm
1 quart water
2 bay leaves
1 pinch of thyme
1 pinch of rosemary
2 teaspoons cracked pepper (or regular pepper)
whole parsley
2 carrots sliced
1 onion in large pieces
1-2 stalks of celery
1 tablespoon tomato paste
Beure Manie:
1/2 stick of butter & flour (melt butter and stir in flour until mixture is a thick paste)
Directions: Mix all ingredients EXCEPT the tomato paste and the Beure Manie part (that will be at the end to thicken the sauce) and marniate for 12 hours covered in the refrigerator. Remove tails into a collander to drain, reserve all liquid. Saute tails in oil, turning to lightly brown. Put tails in one or two heavy pans depending on the size of your pans (I sauted them in this pan so I did not have to wash extra), add liquid w/veggetable and the 1 tablespoon of tomato paste. Cook uncovered over low flame for 2-3 hours until tails are tender. Remove tails. Thicken liquid with the Beure Manie. This happened very fast when I did it so stir constantly. Add salt and pepper to taste and pour over tails and a starch on the plate. Noodles or rice would be excellent with this dish covered in the sauce. The sauce was absolutely incredible!
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Bran Muffins from http://foodiefarmgirl.blogspot.com/2007/02/back-into-bran-muffins.html . I have used this recipe with great success and good scores from our family members each time. We grade all new recipes on a 1-4 scale with 4 being the best; these always get a 4 or a 4+ from Ben down to the smallest child. I grind our wheat berries with a Nutrimill on a medium coarse setting, then I sift with a hand sifter and catch a good quantity of bran. Wheat begins to oxidize as soon as the grain is opened, losing ~90% of it's nutrients in 72 hours (source http://www.breadbeckers.com/ listen to their CD, fresh grain is amazing), this is why I try to grind all of ours - I am not always able to do so and so sometimes do buy flour, but I do the best I can. In the near future Sand Creek Farm plans to offer certified whole organic grains of many varieties from our Amish farmers in OH. Watch the newsletter for your opportunity to share in the great prices that should be coming soon on these grains.
2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran (I don't have this so use all wheat bran)
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt (I like Himalayan)
2 large eggs from Sand Creek Farm
2/3 cup (5oz by weight/156g) milk from Sand Creek Farm
2/3 cup (5-1/2oz/156g) yogurt from Sand Creek Farm
1/3 cup (2-1/4oz/65g) canola oil (I use safflower or grapeseed as Canola can be GMO unless you buy organic)
1/3 cup (3-3/4oz/108g) molasses or cane syrup (can use all honey if you like)
1/3 cup (3-3/4oz/108g) honey from Sand Creek Farm
1 teaspoon (6g) vanilla extract (optional)
Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).
Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
Generously fill muffin cups with batter. (I use a stainless steel scoop--these also work great for portioning out cookie dough.) Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.
Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry--right now I'm loving Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you are in a hurry.
Blueberry Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water. Note to blueberry lovers: I made a batch of these yesterday and, using my MoreMoreMore philosophy, crammed 2 cups of big fat blueberries into the batter--yum.
Blueberry Banana Bran Muffins
Makes 12-14 large and very moist muffins. Follow Basic Bran Muffin recipe, but stir mashed very ripe banana (2 small bananas, about about 9 oz/255g including peel) into wet ingredients. Then gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the finished batter. Baking time may need to be increased to 25 to 28 minutes.
Cranberry Orange Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but replace the 2/3 cup milk with 2/3 cup orange juice and omit the vanilla extract. Stir 1 cup (4-1/2oz/127g) orange flavored dried cranberries (I recently discovered these at Trader Joe's and think they are absolutely wonderful) or regular dried cranberries to finished batter. For muffins with more orange flavor, stir 1 teaspoon finely chopped or grated orange zest into the wet ingredients.
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