Category: recipes


Refrigerator Rolls

November 13th, 2022 — 10:30am

1 cup room temperature butter, cut into pieces
1 cup sugar
1 cup boiling water
2 tsp salt
1 cup cold water
2 eggs beaten
2 Tbs yeast or 2 packages
3 cups white flour
3 cups whole wheat flour

1. In an extra-large bowl, pour boiling water over butter, sugar and salt. Set aside.
2. Let yeast stand in the cold water for 5 minutes and then stir. Add to first mixture.
3. Add beaten eggs. Add flour gradually. Mix well. Cover and place in refrigerator at least 4 hours or overnight.
4. Grease muffin tins. Roll 3 small balls of dough for each muffin cup, like a clover shape. Cover with clean tea towel and let rise for 3 hours.
5. Preheat oven to 375. Bake rolls for 12 to 15 minutes.

Makes approx 3 dozen.

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Strawberry Rhubarb Pie

November 13th, 2022 — 10:26am

IMG_07042 cups fresh rhubarb, chopped
2 cups sliced strawberries
1 1/3 c sugar
1/3 c flour
zest of half an orange
2 Tbs butter
heavy cream and additional sugar for the crust1 recipe for a double pie crust (This is my favorite gluten-free pie crust recipe.)

Mix flour and sugar and fold carefully into strawberries, rhubarb and zest. Add to a pie crust and dot with butter. Top with pie crust ensuring there are vent holes or create a lattice crust.

Brush the top of the pie crust with cream and sprinkle generously with sugar. Bake at 425º 40-50 minutes or until crust is golden brown and the filling is bubbly. Cover the crust with foil as needed to keep from burning. (I never cover the crust with foil when I first put it in the oven to ensure that it doesn’t get smashed while the dough is still tender.)

Notes: I never brush my crust with an egg wash. I don’t like the glossy effect of an egg wash and I think it tastes much better with cream.

If you’re using frozen rhubarb, you’ll want to thaw and squeeze out some of the excess liquid before adding it to your filling.

 

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Josh’s Very Famous Mac and Cheese

November 13th, 2022 — 10:13am

It’s important to not purchase pre-shredded cheese for this dish because it is coated with something to keep it from sticking and it won’t melt as well! The Sodium Citrate can be ordered online and keeps the cheese from being stringy.
Prep Time: 20 min | Cook Time: 1 hour 15 min | Difficulty: Easy | Servings: 12

Ingredients:
1 lb Monterey Jack
1 lb White Cheddar
1 lb Mozzarella
1 lb Elbow Macaroni
22 g Sodium Citrate
1 tbsp Dijon Mustard
2 1/4 cup Milk

Directions:
Shred all cheese and mix together, separate a third of the cheese for later.
Heat milk and sodium citrate in a small pot to a simmer.
Add two-thirds of the cheese and Dijon and blend until smooth with an immersion blender.
Separately, boil (salted) water and cook macaroni to al dente.
When pasta is done, drain and rinse with cold water. Mix cheese sauce and macaroni together and spread in a buttered casserole dish.
Top with remaining shredded cheese.
When ready to cook, bake uncovered at 400° until the top is golden brown and bubbly, about 1 hour.

Can be prepared several days ahead of time and refrigerated to be baked when ready. If you’re cooking in a glass casserole dish, make sure to let the dish come to room temperature before placing it in a hot oven.

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Maple Orange Sweet Potatoes with Pear and Sage

November 13th, 2022 — 10:00am

maple orange sweet potatoes with sage and pear

Quantities are a little iffy with this recipe so just follow your heart. I prefer my sweet potatoes to be more savory so I generally add less maple syrup. I generally start these 1-2 hours before I serve dinner and then keep them warm on low until I’m ready to serve.

6-8 Sweet potatoes, peeled and cut into large chunks

Juice and Zest of 1 orange

1-2 Tbs of fresh sage, finely chopped

1-2 bosc pears, cored and cut into chunks

2-4 Tbs Maple Syrup

1/2-1 stick of butter

salt

fresh coarsely ground pepper

In a large pot, cover the sweet potatoes with water and gently boil them until they are almost tender. Drain off the majority of the water leaving enough to continue cooking them without burning. Add in the orange zest and juice, sage, pears, maple syrup and butter. Season with salt and a generous amount of pepper. Continue simmering until potatoes are tender and the pears have cooked down a bit. Keep warm on low until ready to serve.

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Blackberry Sage Pie

November 13th, 2022 — 9:35am

blackberry sage pie

2lbs fresh blackberries

1Tbs fresh sage, finely chopped

1Tbs fresh lemon juice

zest of 1 lemon

1/4 cup cornstarch

3/4 cup granulated sugar

pinch of salt

2 Tbs butter for dotting

heavy cream and additional sugar for the crust

1 recipe for a double pie crust (This is my favorite gluten-free pie crust recipe.)

 

Preheat oven to 400º. Prepare and roll out double pie crust.

Combine blackberries, sage, lemon juice, lemon zest, cornstarch, 3/4 cup of granulated sugar and salt. Mix gently to keep the blackberries intact. Pour into the bottom of the pie crust and dot with butter. Top with pie crust ensuring there are vent holes or create a lattice crust. Brush the top of the pie crust with cream and sprinkle generously with sugar.

Bake for 30 minutes. Reduce heat to 375º and bake until juices are bubbly, around 1 hour more. Cover the crust with foil as needed to keep from burning. (I never cover the crust with foil when I first put it in the oven to ensure that it doesn’t get smashed while the dough is still tender.)

Note: I never brush my crust with an egg wash. I don’t like the glossy effect of an egg wash and I think it tastes much better with cream.

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Spicy German Sausage with potatoes and asparagus

April 15th, 2018 — 9:05am

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This was a delish meal that I threw together quickly from what was in the fridge. We always get the best meat in our farm box and this sausage was no exception! The leftovers might even be better the second day for breakfast, reheated in a skillet and served with a runny egg on top.

1 lb Spicy, ground German sausage
1 bunch asparagus, chopped into 1-2″ pieces
3 baked russet potatoes, cubed (if you don’t have baked potatoes on hand, see below for alternate cooking instructions.)
4 cups of kale, torn into bite sized pieces
1/4 c red wine
1/2 c chicken stock
olive oil
salt and pepper

In a medium sized skillet, brown the sausage. At the same time, in a large skillet or wok, heat a couple Tbs of olive oil and sauté the potatoes and asparagus until the asparagus is tender and the potatoes start to crisp slightly. Season with salt and pepper.

Add the red wine and chicken stock to the browned sausage and let it cook down slightly. Add the kale to the potato mixture and cook until it’s tender and slightly wilted. Once the wine/stock mixture has thickened slightly, add to the potato mixture and stir to coat. Season with salt and pepper to taste and serve with spicy brown mustard.

*To cook potatoes quickly, chop the potatoes into 1 inch chunks, place in a microwave-proof bowl, cover with water. Top the bowl with a lid or plate and microwave until the potatoes are tender, about 8-10 minutes depending on your microwave.

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chickpeas with eggs, chorizo, and kale

March 4th, 2018 — 7:39pm

Yum, this is probably my favorite breakfast right now. If you’re lucky enough to live in West CO, you must track down some Chorizo from Roan Creek Ranch, it’s truly amazing.

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Adapted from Refinery 29.

1 lb. bulk Chorizo, Roan Creek Ranch if possible
1/2 tsp cumin
1 onion, chopped
2 Tbs. olive oil
1 pint cherry tomatoes, halved
1 can chickpeas, drained (or make them in your instant pot – 3/4 cup dried is about the equivalent of a can.)
2 cups baby kale, torn and packed
5-6 eggs
1/4 cup coarsely chopped cilantro

Preheat oven to 400º. In a large, heat-proof skillet, heat the olive oil over medium-high heat. Add in the onion, chorizo and cumin and cook until the chorizo is no longer pink. Stir in the tomatoes and cook until the tomatoes start to break down. Add in the chickpeas and 1/4 cup of water and cook until chickpeas soften slightly, 5-6 min. Stir in the baby kale and season with salt and pepper. With the back of a wooden spoon, make 5-6 divots in the chickpeas and gently crack an egg into each one. Season each egg with salt and pepper and carefully transfer the skillet to the oven. Bake for 15 minutes or until the eggs are set but still soft and creamy.

Top with chopped cilantro and enjoy!

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gluten free biscuits rolled in “Everything”

January 13th, 2018 — 1:57pm

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I’ve been loving cooking through Smitten Kitchen’s Every Day book. Here’s my gluten-free take on her everything drop biscuits.

Smitten Kitchen Everything mix, tweaked slightly.

1 TBS toasted sesame seeds
1 TBS black sesame seeds
2 TBS poppy seeds
1 TBS minced dried onions
2 tsp minced dried garlic
1 tsp coarse kosher salt

Mix together well and set aside in a small bowl. (I fully plan to make more of this and eat it on buttered popcorn.)

my GF biscuits

2 cups Cup4Cup baking mix
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold salted butter, cut up into small pieces
slightly less than 1 cup buttermilk (I’ve easily substituted milk when I’m out of buttermilk – I just add in a splash of lemon juice.)

Preheat oven to 450º.  Mix the Cup4Cup, baking powder, baking soda and salt together. With a pastry blender, cut in the butter until nothing is bigger than a pea. Stir in the milk and mix until it just comes together.

Drop 10 similar sized rough mounds of dough, one at a time, into the Everything mixture and roll to coat. Transfer to a lined baking sheet and flatten slightly. Bake for about 12 minutes, or until golden brown. When you remove them from the oven, there will be extra butter pooling around the biscuits. This is what makes them so good! Just let the biscuits cool on the baking sheet slightly and they will reabsorb most of the butter.

 

*Note: If you want to roll these biscuits out and cut into circles, decrease the milk to 2/3 cup.

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Red sangria with pear

July 7th, 2014 — 2:04pm

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Pour 2 bottles red wine (I used a local merlot) and 1 cup 100% pear juice over Strawberries, lemons, limes, raspberries, and 1 pear cut into chunks.

Let meld in fridge for several hours.

Serve over ice with a splash of club soda.

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Linde’s soup

February 19th, 2014 — 7:16pm

My friend, Amy, got this recipe from her friend, Linde. It’s easy, super-fast and delicious. I made a sextuple batch for my Good Samaritan Clinic Staff Christmas party and served it in a huge, electric roaster and it was a huge hit. We added a few cans of cannellini beans to stretch it a bit further too.

I wait to season the soup til the end because the salt and spices from the sausage take a little time to release and it’s easy to get it too salty.

Cook time: about 15min. Serves 4-6

1lb. bulk spicy italian sausage
1 large onion, chopped
1 bunch swiss or rainbow chard, washed well and chopped
1 box low sodium chicken broth
2 cans artichoke hearts, drained and halved (not the marinated kind)

In a large stock pot, brown the sausage with the onion and drain the fat from the pan. Add the chicken broth, 2 cups water, and chard. Bring to a boil and reduce to a simmer until the chard is soft (this is where you can add a can of cannellini beans, drained and rinsed). Season with salt and pepper and serve! The soup is even better the next day.

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