Recipes Archive - Page 10 of 10

Chocolate Beet Brownies

1/2 cup butter
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked Beets, mashed
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. [Read more…]

Sweet-and-Sour Cabbage & Chard

Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers

1 Tbls. butter
1 1/2 cup sliced Leeks
5 cups shredded Cabbage
1 cup water
1/3 cup raisins
1 bunch Chard leaves, chopped
1 apple, peeled, cored and sliced
2 tsp. apple cider vinegar
2 tsp. maple syrup or honey
salt

Wash chard leaves in a deep basin of water. Strip leaves from center stalk. Use stalk and leaves separately. In a large skillet, melt butter over medium heat. Add leek and [Read more…]

Lanttulaatikko

Finnish Rutabaga Casserole

courtesy of Paula Smeds

1 large Rutabaga
1/2 cup heavy cream
3 Tbls. breadcrumbs
2 eggs
3 Tbls. maple syrup pinch of grated nutmeg

Remove the thick peel from Rutabaga, cut into cubes and cook in salted water to cover until soft. Drain and mash, or put through a food processor. Let breadcrumbs swell in the cream and add to the mashed rutabaga. In a separate bowl, beat eggs, add syrup and nutmeg. Combine all the ingredients and pour into a greased oven-proof casserole. Bake at 350° F for about 1 hour until firm.

Caraway – Sour Cream Cabbage

Adapted from cooks.com
6 cups shredded Cabbage
2 cups sliced Leeks
1-cup dairy sour cream
2 Tbls. all-purpose flour paprika
1 tsp. prepared mustard
1 tsp. caraway seed
1/2 tsp. salt
1/8 tsp. pepper

In a saucepan, bring 1/2 cup water and 1/2 tsp. salt to boiling. Add cabbage and leeks; cook, covered, till crisp-tender, 7 to 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup. In same saucepan blend [Read more…]

Roasted Turnips with Parsley Vinaigrette

Adapted from Food & Wine, Sept. 2010 Reserve Turnip greens for another use.

1 Tbls. white wine vinegar
1 1/2 Tbls. chopped Parsley
1 1/2 tsp. whole-grain mustard
1/4 cup extra-virgin olive oil
1/4 cup minced Leeks or scallions
1 bunch Asian Turnips trimmed, and quartered

Preheat oven to 425 degrees F. Whisk together vinegar, mustard, leek or scallion, parsley, and 1/4 cup olive oil in a small bowl. Season to taste with salt and freshly ground black pepper. Toss turnips with a splash of olive oil and sprinkle with salt and pepper. Spread turnips on a baking sheet and roast for about 18 minutes, until tender. Drizzle with vinaigrette and serve.

The Best Kurdish Carrot Fritters

adapted from www.sarahmelamed.com

2 cups finely grated Carrots
1/2 cup bread crumbs
1 cup of grated onion or leek
1/4 tsp. black pepper
2 eggs vegetable oil for frying

In a bowl, mix carrots, onions or leek, eggs, bread crumbs and pepper together until homogenous. Create about 15 flat, round, fritters from the mixture, about 1/2-inch thick. Heat enough oil in a pan so that it comes half way up the fritters. Fry fritters until golden brown, on both sides. Remove onto paper towels to absorb excess oil. Salt fritters while hot. Serve with a dollop of sour cream into which ground coriander has been stirred.

Kale & Blue Cheese Spread

Adapted from From Asparagus to Zucchini, Madison Area CSA Coalition.
4 oz. cream cheese, softened
1 small bunch Tuscan Kale
3 oz. blue cheese, softened
freshly ground black pepper
1 cup sliced Leeks, white parts only
1 tsp. each olive oil and butter

Bring a pot of salted water to boil. Meanwhile, thoroughly wash leeks and strip kale leaves from center stalk. Finely chop leeks and cook over medium-low heat in the olive oil and butter until tender. Blanch kale leaves in boiling water about 4-5 [Read more…]

Recipes for

Finnish Rutabaga Casserole