I’ve been behind on posting some of the recipes from our Food & Friends Club, no time like the present to try and catch up! Here goes…
CARROT-MUSHROOM LOAF (4-6 servings)
(From the Moosewood cookbook)
1 cup chopped onion 4 1/2 cups grated carrots
1 lb chopped mushrooms 5 eggs
2 cloves garlic 1 cup fresh, whole wheat breadcrumbs
1 cup grated cheddar cheese 1/4 cup butter
Salt, pepper, basil, thyme and parsley to taste
Crush garlic into melting butter. Add onions and mushrooms and saute ’til soft. Combine all ingredients (saving half of the breadcrumbs and cheese for the top). Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining breadcrumbs and cheese. Dot with butter. Bake 350 degrees for 30 minutes covered, then 5 minutes uncovered or until browned.
CARROT CAKE COOKIES (makes about 3 dozen)
1 cup (2 sticks) unsalted butter (room temp) 1 cup packed light brown sugar
1 cup granulated sugar 2 large eggs (room temp)
1 teaspoon pure vanilla extract 2 cups + all-purpose flour
1 teaspoon baking soda 1 teaspoon baking powder
1/4 teaspoon salt 1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots
1 cup raisins Cream Cheese Frosting (recipe to follow)
Line two baking sheets with parchment paper. In an electric mixer fitted with paddle attachment, beat butter and both sugars until light and fluffy, 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger, stir to combine. Gradually add flour mixture to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill until firm, at least 1 hour. Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart. Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Store refrigerated in airtight containers up to 3 days.
CREAM CHEESE FROSTING
8 ounces cream cheese (room temp) 1/2 cup unsalted butter (room temp)
1 cup confectioners’ sugar 1 teaspoon pure vanilla extract
Please cream cheese in a mixing bowl. Using a rubber spatula, stir cream cheese until smooth. Gradually add butter and continue stiring until smooth and well blended. Sift in confectioners’ sugar and mix until smooth. Add vanilla and stir to combine.
SPICY SHRIMP AND RICE STEW (4 servings)
1 large yellow onion (coarsely chopped) 1 small green pepper (cored, seeded, chopped)
2 cloves garlic (minced) 2 tablespoons olive oil
1 14 1/2 oz can no-salt stewed tomatoes 1 cup chicken broth
1 10 oz pkg frozen sliced okra (unthawed) 1/2 teaspoon hot red pepper sauce
1/4 teaspoon dried oregano (crumbled) 1 lb medium shrimp (shelled and deveined)
1 cup quick-cooking white rice 2 tablespoons minced parsley
1 teaspoon lemon juice
Mix onion, pepper, garlic and oil in ungreased 2 1/2 quart microwave-safe casserole. Cover and microwave on high for 4 to 5 minutes or until the onion is glassy, stirring midway. Break up the tomatoes with a fork and stir into the casserole along with the juice, chicken broth, okra, red pepper sauce and oregano. Cover and microwave on high for 12 minutes or until okra is tender, stirring every 4 minutes. Add shrimp, cover, microwave on ghih until shrimp are cooked through, 2 1/2 to 3 minutes. Add rice and stir until all the grains are well moistened. Cover and microwave on high for 2 minutes. Let stand in microwave for 3 minutes, then stir in parsley and lemon juice.
WEST AFRICAN STEW (6 servings)
(From allrecipes.com, slightly modified by Jan)
2 tablespoons vegetable oil 2 cups sliced onions
2 cloves garlic (minced) 1 lb sweet potatoes (peeled, cut into 1/4 inch slices)
Coarsely chopped tomatoes 1/2 cup raisins
1/2 teaspoon ground cinnamon 1/2 teaspoon crushed red pepper
1 cup broth of choice 1 15 oz can chick peas (rinsed and drained)
4 cups coarsely chopped Swiss chard or spinach
Heat oil in skillet, add onion and garlic, cook until onion is tender. Add sweet potatoes and tomatoes, cook 5 minutes. Add raisins, cinnamon, red pepper and broth, heat to a boil. Cover and cook over low heat 15 minutes. Add chick peas and spinach, heat through. Serve over cooked rice or couscous. Dish becomes more flavorful when it has a chance to sit awhile and the flavors blend.
DILL DIP (1 1/4 cups)
1/2 cup dairy sour cream 1/2 cup small curd cottage cheese
1 tablespoon finely chopped green pepper 1 tablespoon dried dill weed
2 tablespoons mayo or salad dressing 1/2 teaspoon Beau Monde seasoning salt
Mix all ingredients. Cover and refrigerate to blend flavors, approximately an hour. Serve with an assortment of vegetables.
CRABMEAT DIP (2 cups)
1 cup mayo or salad dressing 1/2 cup dairy sour cream
1 tablespoon dried parsley flakes 1 to 3 teaspoons dry sherry, optional
1 teaspoon lemon juice 1/2 teaspoon salt
1/8 teaspoon pepper 1 6 oz can crabmeat (drained and picked over)
Mix all ingredients. Cover and refrigerate to blend flavors, approximately 2 hours. Serve with toast rounds or an assortment of vegetables.
SWEET POTATOES, APPLES AND BRAISING GREENS (10 servings)
(Posted on epicurious.com by Traci Des Jardins)
4 medium sweet potatoes (peeled, cut lengthwise into quarters, then crosswise into 1/8 inch slices)
5 tablespoons unsalted butter + 3 tablespoons melted 1 tablespoon fine sea salt
2 tablespoons freshly ground black pepper
3 medium baking apples (i.e. Sierra Beauty, Granny Smith) (peeled, cored, and cut into quarters)
6 cups loosely packed braising greens (i.e. kale, chard, collard) (stems removed and torn into 2 inch strips)
1/4 cup loosely packed fresh parsley leaves (coarsely chopped)
Preheat oven to 400 degrees. On foil-lined baking sheet, toss sweet potato slices with 3 tablespoons melted butter, 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and saute until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and saute, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons sale and 1 1/2 teaspoons pepper. Serve hot.
CROCK POT SWEET AND SOUR POLISH SAUSAGE
(Posted on food.com by Lorealle)
1 lb polish sausage (sliced into 1/2 inch pieces) 1 cup grape jelly
1 cup seafood cocktail sauce
Place sausage slices into crock pot. Mix grape jelly and cocktail sauce. Pour over sausage. Cook for approximately 3 hours.
GUINNESS CHICKEN WINGS
2 tablespoons cooking oil 1 medium onion (chopped)
2 cloves garlic (minced) 4 lbs chicken wings
1 carrot (peeled and quartered) 1 parsnip (peeled and quartered)
1 teaspoon dried thyme leaves 3/4 teaspoon salt
1/2 teaspoon black pepper 3/4 cup Guinness
In large skillet, heat oil over medium heat. Add onion and garlic and saute for about 3 minutes. Remove with slotted spoon. Add chicken wings and cook approximately 5 minutes each side until lightly browned. Add onion, garlic, carrot, parsnip and spices, pour Guinness over chicken and vegetables and bring to a boil over high heat. Reduce heat to low, cover and simmer 30 minutes. Uncover and cook for 10 minutes until sauce is reduced by half. Discard carrot and parsnip (or set aside to eat later). Place chicken wings on a baking sheet and brush with sauce. Broil on low for 5 to 7 minutes on each side, basting as you turn them. Serve hot.
That’s it for now! More recipes to follow as they are collected.
By the way, the Food & Friends Club is truly having a blast! Great food, great conversations, great camaraderie. You don’t have to be a seasoned cook to join. The whole idea, afterall, is the opportunity to try new foods, new recipes and share ideas. So whether you are a foodie or a wannabe, come check us out! Call the store at 203-944-0400 or send me an e-mail at firstname.lastname@example.org for more information. See ya!