Wednesday, August 16, 2017

Incircling a Scone

Seems my patience ran out when my seed grinder quit, so I turned the scones into cookies.  These Almond and Quinoa Pastries were inspired by this recipe from Clean EatingMy counter top flour mill helps me much in controlling my inventory of grains, but I'm thinking a should not try to grind whole almonds again in a seed grinder.

Almond-Quinoa Cookies

(11 Cookies)

Mix dry ingredients in a separate bowl.
2 cups almond flour
1/2 cup quinoa flour
2 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt

In bowl of electric mixer, beat eggs until frothy.  Add honey, oil and vanilla.
2 eggs
1/4 cup honey
2 tablespoon olive oil
1/2 teaspoon vanilla

Drop by 2 tablespoon scoops onto parchment lined baking sheet.

Garnish with cherry halves.
1/2 cup bing cherries, pitted and halved

Bake at 350 F. for 15 minutes.

This was breakfast, when I ate 1 cookie, a bowl of Greek Yogurt, a glass of milk and a handful of cherries!


Tuesday, August 8, 2017

Exquisite Enhancement of Homemade Bread

Homemade bread fresh from the oven can enhance any meal.  This recipe from King Arthur is soft and delicious-filled with garlic, basil, sun dried tomatoes and cheese.  Mine is made with 1/2 whole wheat flour, ground from freshly ground wheat berries in my counter top flour mill.

Pane Bianco

(1 loaf)

Scald milk.  Cool to 125 F.
1/2 cup skim milk

In bowl of electric mixer with dough hook in place, mix flour and yeast.
1 cup whole wheat flour
2 teaspoon instant dry yeast

Slowly add milk and water.  Beat 2 minutes at medium speed.
3 tablespoon water (125F degrees)

Add 1/2 cup flour, salt, egg and oil.  Beat at low speed 2 minutes.
1/2 cup whole wheat flour
1/2 teaspoon salt
1 egg (soaked in warm water)
3 tablespoon olive oil

Gradually add remaining flour, kneading at low speed until dough leaves sides of bowl, about 8 minutes.
1 1/2 cup all purpose flour

Place dough in bowl greased with olive oil spray.  Turn to coat.  Cover and let rise at room temperature for 45 minutes.  

Meanwhile, pour boiling water over tomatoes and let sit for 10 minutes.
1/2 cup snipped sun dried tomatoes
Drain tomatoes.  Place tomatoes on a clean dish cloth.  Roll and squeeze out moisture.

Punch dough down.  On floured surface, pat dough to a 20 X 8 inch rectangle.  Cover dough with tomatoes, cheese, garlic and basil to within about 1/2 inch from edges.  Roll dough.  Pinch edges.  Place seam side down on a parchment lined baking dish.
3/4 cup shredded cheese (I used Asiago, Parmigiana and Aged Cheddar)
1 tablespoon garlic, minced
3 tablespoon fresh basil, snipped

With kitchen sheers, cut down the center of the dough lengthwise to within 1/2 edge from edges.  Shape dough into an S shape;  place edges together under center, arranging dough into a figure 8.  Cover and let rest 45 minutes.

Bake in 350 F. oven for 35 minutes.  Turn oven to broil to brown the top.

Cool on wire rack.




Monday, August 7, 2017

Summer Subtlety

It was a meal fit for a queen:  Summer Crab Salad and Chocolate Cherry Muffin served by the lake on a gorgeous August day.  

To a nice variety of sauteed and raw vegetables, I added a small amount of cooked orecchietta pasta.  While the wild crab is pricey, I portioned it into 8 meals-froze 3/4 of the 1 pound can in 3 (2 serving) size meal containers.  The crab flaked nicely and easily mixed with the vegetables and herbs.  The sauteed vegetables are an assortment of farmers market finds (squash, broccoli, pepper, fennel, green onion and garlic.  I garnished with my own home grown cucumbers, tomatoes and fresh snipped herbs.  I did not add dressing to my salad.

The muffin recipe is based on one from  

Chocolate Cherry Muffins

(Makes 8)

Beat egg and sugar in bowl of electric mixer.
3 tablespoon sugar
1 egg

Mix dry ingredients, flours, cocoa, baking powder, baking soda and salt in a separate bowl.  Mix in chocolate and cherries.
1 cup 3 tablespoon whole wheat flour
1 cup 3 tablespoon all purpose flour
3 tablespoon unseeted cocoa (not the Dutch processed kind)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup 60% cacao chocolate, chopped
3/4 cup chopped fresh cherries

In another container, mix yogurt, milk, oil and extract.
1/2 cup plain nonfat yogurt
1/4 cup skim milk
3 tablespoon olive oil
1/2 teaspoon almond extract 

Alternately add dry ingredients and liquid ingredients to mixer, stirring just until combined.

Grease muffin tin with olive oil spray.  Portion 1/4 cup  & 1 tablespoon batter into each of 8 muffin cups. Bake at 400F. for 25 minutes.  Cool on wire rack.

Our picnic today was at Jennings Randolph Lake near Elk Garden, West Virginia.  


Saturday, August 5, 2017

Competitors Yet Allies

The comradery of the farmers at the community market never ceases to amaze me.  "Even though we're competitors doesn't mean we can't help each other" says one when commenting how they help each other load fair animals they've been awarded after a competition.  I see that in my culinary sampling when my sponsor farm family (meat and poultry farmers) gather produce for the demo from other farmers.  I see that at the market when other vendors and volunteers help each other set up and tear down for the Saturday market.  I see that when one vendor publicizes another.  I see it in a form of barter when one person trades products or services for another. This group works happily together for the ultimate goal of providing healthy top quality foods for the community.

At today's market sampling we filled the fall like morning air with the aroma of curry sauce and freshly grilled vegetables.  Even some of the smallest of samplers enjoyed our offerings.   

In 2 1/2 hours at the market, we served 200 samples of Kibbi, Curry & Mid-East Vegetables.  I kept the meatballs and sauce hot in a 1 1/2 gallon commercial soup crock.

For the Mid-East Vegetables, I divided the seasonings and marinade among 6 gallon storage bags, then filled with cut vegetables yesterday.  The zipper bags were closed and I shook the vegetables to coat each with the seasonings.  When added to the hot grill today, the vegetables sizzled and the turmeric, garam masala and cumin drew customers in to sample even in the early am hour.

It's great to be a part of this terrific community.

Sunday, July 30, 2017

A Perfect Day for a Picnic

After 2 days of heavy rains, it was so nice to enjoy a Sunday in a perfect setting with perfect weather.  The New Germany State Park in western Maryland has shelters, trails and a beautiful lake maintained by the CCC in the late 1930s and early 1940s.  We enjoy adding a piece of our own family history in this beautiful park.  Our menu today features Apple Cider Pork Tenderloin, Applesauce Horseradish Sauce, Roasted Corn and Green Beans, with Peach Streusel Coffeecake.  

Pork Tenderloins are so easy to cook in the slow cooker, then refrigerate to slice the next day.  I first poured 1 cup apple cider mixed with 1 tablespoon soy sauce over the pork into a small slow cooker.  I brushed the pork with 1 tablespoon of maple syrup, then coated with a spice mix of dry mustard, thyme and garlic.  I place the tenderloin in the slow cooker and cooked it for 3 hours, turning at half way.  The internal temperature reached 155 F. which was a safe temperature to remove and refrigerate.  To my pork, I garnished with a applesauce-horseradish mix.  This recipe is based on one by James Beard.  

For the vegetables, I first cooked the corn and green beans prior to sauteing in olive oil, onion, garlic and sweet pepper mix with fresh ground pepper, salt and snipped oregano seasoning.  It's just fine served cold!

We now have local peaches and I had 2 just ripe for making this coffee cake in a smaller 7 inch spring-form pan. I ran out of the buttery spread and improvised but the cake turned out just fine.  It's based on a recipe in Southern Living.  

Peach Streusel Coffee Cake

(Served 8)

Streusel Topping
Mix in mini food processor. 
2/3 cup roasted and chopped nuts
2 tablespoon brown sugar
2/3 teaspoon cinnamon
Dash fresh ground salt
1/4 cup whole wheat flour
1/4 cup all purpose flour
2/3 teaspoon cardamon
5 tablespoon Earth Balance Buttery Spread

Mix baking powder, flours, sugar and cardamon in a separate bowl. In a mixing bowl, beat milk, extract, egg and buttery spread until fluffy.  Fold in dry mix.  Pour into spring-form pan greased with olive oil spray.
1 2/3 teaspoon baking powder
1/2 cup all purpose flour
1/2 cup finely ground whole wheat flour
3 tablespoon sugar
1/3 teaspoon cardamon
1/3 cup evaporated skim milk
1 1/2 teaspoon vanilla extract
1 egg
3 tablespoon Earth Balance Buttery Spread, melted

Top batter with peaches.
2 ripe peaches, peeled and chopped 

Sprinkle streusel over peaches.  
Bake at 350F. for 1 hour.  
Cool in pan 20 minutes.
Release from pan and cool on rack.



Sunday, July 23, 2017

Bringing Summer Inside

The rain might have prevented a road side picnic today, but it's helped the gardens and wild berries to thrive.  Our meal today features Jerk Turkey, made with turkey tenderloin from cage free local turkeys, Pasta Salad with local corn (roasted) and Berry Crisp with the wild berries from the bushes surrounding our house.  We also picked our first cucumbers and tomatoes from our own small garden to adorn the turkey.

I love the turkey tenderloins, as they roast quickly and, when sliced with an electric knife, produce thin white delicate slices, just the right amount for one meal.

Jerk Seasoning

Mix dry spices in a bowl.
2 1/2 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/8 teaspoon coarsely ground salt
1 teaspoon allspice
1/2 teaspoon nutmeg

Pour orange juice over turkey tender, capturing the juice in the slow cooker.
Brush turkey tender with honey.  Dip tender into the bowl of dry seasonings, turning to coat all sides.  Place turkey in the slow cooker.  Add lime and onion.  Cook on low for 1 1/2 hours, turning at half point, until interior of turkey reaches 165 %. 
1/2 cup orange juice
1 tablespoon honey
1/3 cup scallions, chopped
1 lime, quartered
1 (8 ounce) turkey tenderloin

To the cooked orecchiette pasta I added cooked black beans and a mixture of sauteed roasted corn cut off the cob,garlic, onions and orange sweet peppers.  To one bowl, I added ranch dressing, the other bowl was mixed with a honey citrus dressing.

My crisp recipe is here;  the fruit is predominately black raspberries.  We freeze them as we pick them without washing, then wash just before mixing and baking.

Have a great week!


Thursday, July 20, 2017

Dutch Oven Chicken Tagine

This scrumptious Moroccan stew was simply delicious baked in the oven in a ceramic casserole pot with a lid.  The simmering spices infused both the chicken and the
vegetables to create a meal where "seconds" were a must.  
The recipe is based on one in Food and Wine Magazine

Chicken Tagine

(Serves 4-6)

Grease pot with olive oil spray.  Place assorted vegetables in bottom of pot.  Add water.
3/4 cup red peas, cooked
(red peas are a legume similar to black-eyed peas)
1/3 cup onion, cubed
1 lemon, quartered
6 carrots, peeled and quartered
6 new potatoes, halved
1/4 fennel bulb, sliced
1/2 cup sugar snap peas
1/3 cup green pitted olives
2 mini sweet peppers, cut in 2 inch chunks
1/4 cup cilantro, snipped
1 teaspoon fresh mint, snipped
1 cup water

Mix spices in a ziploc bag.  Cut chicken in pieces to fit the remainder of the casserole dish.  Place chicken pieces in bag and shake to coat with spices.  Place chicken breasts skin side down in casserole dish.  Add lid.
1 teaspoon paprika
1/2 teaspoon caraway seed
1/4 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1-4 pound roasting chicken, backbone removed
Bake at 325 F. for until internal temperature of chicken breast reaches 165 F.

I am pleased to say that most of the ingredients in my pot were fresh and local.  Only the spices, lemon and olives were purchased at the grocery store.