Winter Quinoa Dressing with Apples and Dried Cranberries

From The Press Enterprise, Dec. 21, by way of the Associated Press.

I first heard about quinoa in college from my math professor, Marty Waltzer, a dedicated environmentalist.  He was excited about some new grain that was supposed to be incredibly nutritious but also inexpensive to grow.  I don't know how inexpensively it can be grown, but it sure ain't cheap to buy!

Hopefully, by the end of this week, I'll know if the purchase was worth it!

Winter Quinoa Dressing with Apples and Dried Cranberries

The exciting protein news on quinoa isn’t necessarily the quantity (though that’s good, too), but the quality.

Quinoa offers all nine essential amino acids in the quantities required to make it a complete protein (unusual for vegetable-based protein sources).

Another bonus: It’s gluten-free, which makes it a great option for hosting gluten-free guests or for families (like mine) that have gluten-free members.

I like to cook up a batch of quinoa on the weekends, then use it during the week much as I would cooked rice — in cold salads, in hot side dishes like a stir-fry, or with stews and sauces.

Sometimes I’ll drizzle warm quinoa with maple syrup and top it with berries and almonds for a hearty breakfast.

My recipe for winter quinoa dressing is a perfect dish for both newbies and quinoa pros. It complements the gorgeous roasts of winter as a side dish, or can be served as a main event for a simple supper.

Winter Quinoa Dressing with Apples and Dried Cranberries

Start to finish: 30 minutes

Servings: 6

11/4 cups uncooked quinoa

13/4 cups low-sodium broth (chicken or vegetable)

1 tablespoon olive oil

2 tablespoons butter

2 sweet Italian turkey sausages, casings removed

2 small celery stalks (or 1 large), chopped (about 1 cup)

1/2 yellow onion, chopped (about 1 cup)

6 ounces fresh mushrooms, roughly chopped

1 apple, cored and diced

1/2 cup dried cranberries

1/4 cup pine nuts

2 cloves garlic, minced

1 teaspoon minced fresh rosemary

2 teaspoons chopped fresh sage

Kosher salt and ground black pepper

In a large microwave-safe baking dish, combine the quinoa, broth and olive oil.

Cover and microwave for 11 minutes, then allow to sit in the microwave for another 2 minutes.

Remove the dish from the microwave and stir the quinoa.

Depending on the power of your microwave, you may need to adjust the cooking time.

Meanwhile, in a large saute pan over medium heat, melt the butter.

Add the sausage and cook, breaking up the meat with a spoon, until the meat is golden, about 7 minutes.

Add the celery, onion and mushrooms, and cook until the vegetables are tender, another 7 minutes.

Add the apple, cranberries, pine nuts, garlic, rosemary and sage, then cook an additional 2 minutes.

Combine the quinoa with the sausage and vegetable mixture and serve immediately.

Nutritional information per serving: 240 calories; 60 calories from fat (25 percent of total calories); 6 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 34 g carbohydrate; 3 g fiber; 8 g sugar; 10 g protein; and 570 mg sodium.

---

Story Source: 

The Associated Press

Story Edition Link: 

December 21, 2014

Story Page Link: 

Page 34

Story Author: 

MELISSA D’ARABIAN

Story Category: 

Food

Story Permalink: http://www.pressenterpriseonline.com/daily/122114/page/34/story/quinoa-d...

Grandma's Latkes

In honor of Hanukkah, I present here the very delicious, but totally simple recipe for my grandma's latkes - once you know the tricks.  After 20 years, I think I've finally mastered it - I'll let you know the technique so it won't take you as long!

Ingredients:
3 medium, starchy potatoes - Russets work nicely.
1/2 medium onion
1 egg
1/4 Cup matzoh meal
salt
pepper
olive oil (lots.)
apple sauce or sour cream.  Or both.

1. Prepare an oven-safe plate by laying a couple paper towels on it.

2. Peel and grate potatoes and onion.  A hand-grater gets you the best texture, but you can get away with using the grater on a food processor.  If you do use the food processor, be sure to process them a second time, pulsing them with the blade to make smaller potato gratings.  Otherwise, it won't stick together and you'll wind up with really crunchy hash browns.

If you hand-grate the potatoes, don't be maniacal about shredding every little last potato piece - it's O.K. to throw out the last sliver to save your knuckles.  Remember, blood in food is literally not kosher.

3. Use your hands to squeeze out the water from the potato and onion gratings into a small bowl. Put the squeezed gratings into a large bowl.  DON'T SKIP THIS STEP!  I used to skip it. As a result, the oil spattered when I started to cook my latkes - I have scars to prove it.  The spatter gets all over the oven, which makes certain Significant Others cranky.  And the latkes end up soggy. 

4. Beat the egg and add it to the potato/onion mixture.  Pour the water off the starch that settled in the bottom of your squeezing bowl, then add the starch to the potato/onion mixture.

5. Add the matzoh meal and salt and pepper to taste to the potato/onion mixture, which is now officially promoted to latke batter.

6. Pour olive oil, enough to halfway submerge your latkes (about a quarter-inch deep) into a pan which you've been heating on the stove at slightly hotter than medium.  Let the oil heat up.

7. Test the temperature of the oil by putting in a teeny, tiny chunk of latke batter into it.  When it immediately starts bubbling, the oil is hot enough.  Put in the latkes. Each is about 1 heaping tablespoon, which you flatten with your spoon until they're a thickness that makes you happy (about 1/2 inch thick.) About five will fit in a good-sized pan.

8. When the edges appear golden and crisp, flip the latke over using a spatula.  Here's where there's another trick - it's easier if you tilt the pan so the oil drains away from the latke you're flipping.  Then it doesn't splash as you flip your latke. Once the latke is flipped, lay the pan flat again so the oil surrounds it and starts merrily bubbling again.

You can entertain yourself while the latkes are cooking by using your spatula to fish out any little bits of latke that broke off the main pieces.  If you can get them out before they burn, you won't set off the smoke alarms, plus your  subsequent latkes, cooked in the same oil, will taste better.

9. When the bottom is golden and crisp, take out the latke, tilting it to drain the oil off the top. Put it on the paper-towel covered plate - the towel will help blot more of the oil so the latke isn't greasy.  But if the oil is hot enough, the pancakes really won't pick up that much oil. If you aren't serving them immediately or if you're making a lot of latkes, you can put the plate in the oven at about 210 degrees to keep 'em warm.

10. Serve with apple sauce or sour cream on top. (They're better with apple sauce.)

The reason we make latkes at Hanukkah, of course, is because they use a lot of oil.

The holiday celebrates the victory of the totally outnumberd Jewish rebels who, under the leadership of Judas Maccabee and his brothers, defeated the Greek army. The Greeks were ruled then by King Antiochus, who was setting himself up as a god. While the Greeks occupied Judea, they also defiled the Jewish temple. Among other things, they destroyed all of the oil casks that fueled the menorahs.

Only one jar of oil, enough for one day, was left by the time the Jewish rebels took back the synagogue. But by a miracle, that oil lasted eight days, until a new supply could be brought. So Jews light candles each of eight nights to commemorate the event and eat a lot of things cooked in oil.

As my dad says, this follows the theme of most Jewish holidays: They tried to destroy us. They failed. Let's eat!

Refrigerator Cookies - aka Who Needs Pilsbury?

From the Press Enterprise, Dec. 3,2014


It really is hard to beat freshly baked cookies. Leave aside for a moment the deliciousness of the finished product; the simple act of cooking them makes your whole house smell like heaven.

But who has the time to whip up a batch of cookies every time a guest shows up at your door?

Or every time you get a craving?

Actually, if you rely on these refrigerator cookies, you do!

In the 1920s

Refrigerator cookies pre-date refrigerators. In the 1920s, they were known as icebox cookies. Whatever they’re called, they’ve survived because they’re wonderful: easy to make, easy to store, and delicious.

You make a batch of dough, roll it up in a log, then store it in the refrigerator or freezer.

When the moment is ripe, you slice off and bake up as many cookies as you want, then return the unused part of the log to cold storage.

Temperature of butter

This particular recipe is ridiculously simple — a boon to one and all, including the baking-impaired — as long as you follow a few rules.

Always take the butter out of the refrigerator 35 to 45 minutes before mixing the dough, which makes it soft enough to mix easily.

Then beat together the butter and sugar until the mixture is light and fluffy, or “creamed,” which prepares the batter for leavening. But don’t let the butter get too soft or your cookies will flatten out like pancakes in the oven.

Get the most from vanilla

I’ve flavored the recipe with vanilla bean and vanilla extract. Vanilla beans are fantastic, but they’re pricey, so if you don’t want to spring for one, just add another tablespoon of the extract.

If you do use a bean, don’t discard the pod after scraping out the seeds. Instead, you should rinse it, dry it and drop it into your sugar jar, where it will slowly infuse your sugar with the scent of vanilla.

Don’t overmix

Add the dry ingredients to the dough and mix it all together until the dry ingredients are just incorporated, but no more.

When flour is combined with moist ingredients (in this case the butter-egg mixture) and beaten, the gluten (protein) in the flour starts to develop. Beating it too much at this stage will make your cookies tough.

Chilling out

It also is key to chill the dough after mixing it, otherwise it will be too soft to roll.

When the dough becomes cold enough to hold its shape, divide it in half and shape each into a cylinder 2 inches in diameter.

Then, with the help of a sheet of kitchen parchment, you can smooth out the cylinder. Twisting the ends of the paper, firecracker style, further compresses and smooths the log.

Done! Now your dough is ready to refrigerate or freeze.

No squishing

One final tip: Every time you remove the log to slice off some cookie rounds, rotate it slightly as you slice it so as not to squish the dough flat on one side.

Taste variations

This recipe offers five variations on the basic cookie.

These options will come in particularly handy during the holiday season.

Show up at the party with a tin of mixed cookies and you’ll be greeted like Santa every time.

• • •

Vanilla Refrigerator Cookies (with variations)

Start to finish: 31/2 hours (30 minutes active)

Servings: 41/2 to 5 dozen cookies

1 vanilla bean

3/4 cup sugar

12 tablespoons (11/2 sticks) unsalted butter, softened

1 large egg

1 tablespoon vanilla extract

11/2 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon table salt

Powdered sugar (optional)

Using a paring knife, cut the vanilla bean in half lengthwise.

Use the tip of the knife to scrape the seeds out of the pod and into a medium bowl.

Discard the pod.

Add the sugar and butter, then use an electric mixer to beat on medium until the mixture is light and fluffy, 4 to 5 minutes.

Add the egg and vanilla extract, then beat for another 2 minutes.

In a second bowl, whisk together the flour, cornstarch, baking powder and salt.

Add the flour mixture to the butter mixture and beat just until combined.

Cover and chill until firm enough to be shaped, about 1 hour.

Divide the dough into 2 pieces. Place a 12-inch piece of kitchen parchment on the counter.

Set one piece of the dough on the parchment, then use the parchment to shape the dough into a log about 2 inches in diameter and about 10 inches long.

Wrap the dough in the parchment, twisting the ends to seal. Repeat with the remaining piece of dough using a second sheet of parchment.

Refrigerate the wrapped dough for at least 2 hours or up to 3 days.

The dough also can be frozen for up to 3 months.

Heat the oven to 375 degrees.

Line 2 baking sheets with parchment.

Remove the dough logs from the refrigerator and slice into 1/4-inch rounds.

Arrange the rounds 1 inch apart on the prepared baking sheets.

Bake just until the edges start to become golden, 8 to 10 minutes.

Transfer to a cooling rack and let cool.

Pack in an airtight container.

Serve lightly dusted with powdered sugar, if desired.

Variations:

Lemon: Use 11/2 tablespoons lemon juice and 11/2 teaspoons vanilla extract in place of the vanilla bean, and add 1 tablespoon vanilla extract and 3 tablespoons grated lemon zest to the flour mixture.

Orange: Follow the lemon variation directions, but substitute orange zest and juice for the lemon zest and juice.

Ginger: Add 1/3 cup finely chopped crystallized ginger and 2 teaspoons ground ginger to the flour mixture. These may not slice neatly once frozen, but just pat them back together on the baking sheet.

Peanut butter: Add 1/2 cup chunky peanut butter to the butter mixture and increase the flour by 2 tablespoons.

Double chocolate: Substitute 1/4 cup unsweetened cocoa for the cornstarch, eliminate the vanilla bean and add just 1 teaspoon vanilla extract. Add 2 cups semisweet chocolate mini-chips to the flour mixture. This will make 6 dozen cookies because of the added chips.

Nutritional information per serving: 40 calories; 20 calories from fat (50 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 5 g carbohydrate; 0 g fiber; 2 g sugar; 0 g protein; and 30 mg sodium.

Pam's Pierogie Casserole

This recipe comes from Pam at the Berwick office.  She says you can use instant potatoes to speed things up!  It was a huge hit at the office autumn party, even among my fussy co-workers. (Advertising and circulation staff, it turns out, are much pickier eaters than reporters, who tend to fall on any food offerings like a pack of wild dogs.)

Ingredients:
Six servings of mashed potatoes
1 Onion, chopped
Butter
American cheese
1/2 box lasagne noodles

1. Cook the onion in butter. You can do this in the microwave!
2. Put a layer of onions on the bottom of a crock pot, cover with layer of mashed potatoes, finish with a layer of noodles. Repeat - be sure you finish up with a layer of onions.

Cook until the noodles are done.

Super Flaky, lactose free pie crust

From food.com comes this lactose free pie crust recipe.

Total Time:

Prep Time:
Cook Time:

45 mins

30 mins

15 mins

Elisebeth's Note:

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Ingredients:

Yield:

2

pie cru ...

Units: US | Metric

• 2 cups all-purpose flour
• 3/4 cup margarine, softened
• 3 tablespoons water (as needed)

Directions:

1. preheat oven to 350 F degrees (Fahreinheit).
2. pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size. 
3. Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
4. transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough. 
5. cover pie dough with another sheet of wax paper. 
6. roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter). 
7. peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip. 
8. Then,carefully peel the wax paper from pie dough, and ease into pan. 
9. repeat steps 4-8 with other half of dough.
10. Bake for 15 min, or so or until golden brown in color. 
11. Fill with any pie filling!

Mary Mourar's Feast-Day Posole Stew

My friend Mary Mourar made this skipping the pork.  Delicious, and a perfect meal for a cold Colorado night!

Feast-Day Posole Stew

Served by Mike, Missouri R. canoe trip

-with apologies to NewMexico Magazine, Best of New Mexico Kitchens, and The Shed restaurant

This stew is a variation of the traditional hominy-based side dish common in New Mexico as a substitute for rice, and has been glorified with the addition of pork, vegetables, and a rich chili sauce. The hominy can be either dried, frozen, or canned. The canned version is easier and faster, but starting with a pound or so of dried hominy would result in a thicker, richer sauce and more intense corn flavor.


Meat
2 slices thick-cut bacon
2 lbs. Boneless pork loin chops, cut in 3/4” cubes


Vegetables
1 large onion, diced
1 large green bell pepper, coarsely diced
3 med. Carrots, diced
1 gallon can white hominy (posole)
Juice of 1 lime
¼ c fresh cilantro, coarsely chopped








Sofrito
1 tsp cumin seeds
5 cloves garlic, with skins on
3 Tbsp ground mild red chili, pref. ancho
2 Tbsp tomato paste
1 Tbsp chipotle en adobo, pureed
1 tsp leaf oregano
cider vinegar

1. Start by making the Sofrito: Toast cumin seeds and unpeeled garlic cloves in a cast-iron skillet over med heat; remove cumin when lightly toasted, garlic when skins are black in spots and inside is soft to the touch. Allow to cool.
   
2. Grind cumin in spice grinder or mortar; peel and mash garlic with the side of a knife. Puree the garlic by successively mashing and chopping into a smooth paste. Place cumin and garlic in a small mixing bowl.
   
3. Add tomato paste, ground chili, chipotle en adobo, and oregano. Mix thoroughly with a spoon, adding cider vinegar in small amounts as necessary to achieve a thin paste, not stiff but also not runny. Set the Sofrito aside.
   
4. In a large heavy-bottomed stew pot, fry bacon slowly until fully browned, with fat completely rendered. Remove bacon, chop and reserve.
   
5. Lightly brown cubed pork in bacon fat. Do this in batches, removing and reserving pork when done. If necessary, add olive oil to pot for the next step.
   
6. Saute onion, bell pepper, and carrots until onion is translucent.
   
7. Scrape a clear spot in the middle of the pan and add Sofrito mixture. Allow to heat through until it sticks to the pan, then gradually stir into the vegetables along the sides. Cook and stir until the sofrito is noticeably darker, about 2 minutes.
   
8. De-glaze the pan with about ¼ cup of water, using a wooden spoon or spatula to scrape up anything stuck to the bottom. Add hominy straight from the can. Do not drain or rinse. Bring to a boil, adding water as required to reach a stew-like consistency.
   
9. Add reserved pork and bacon; add lime juice; add salt to taste; simmer for about 30 minutes; adjust seasonings; add chopped cilantro; simmer for another 10 minutes.
   
10. Adjust thickness by adding water or 1Tbsp masa harina, mixed in a small bowl with juice from the pot and added when of pouring consistency.
    

Dad's Chili Verde

This is my Dad's chile verde recipe.  He uses roasted Pueblo chilis he picks up during the Pueblo chili festival.  Here in Pennsylvania, I find chili poblanos work well, though I have to roast them myself.  Be warned, Pennsylvanians who like bland food - depending on the chili peppers, this recipe can be best for fire-eaters!

Roast garlic: Cut off stem of bulb, exposing cloves.  Drizzle with olive oil.  Roast at 375 degrees for about 20 minutes, until the garlic is buttery and slips out of its skin. DO NOT EAT ALL OF THEM BEFORE ADDING TO CHILI, especially on French bread with red wine.

Roast chilis: Drizzle chili peppers with olive oil, stick on grill or in oven at about 400 degrees, until skin blisters and blackens, but pepper is still tender.  Cool, then peel and chop.

Ingredients:
2 TBs olive oil
2 lbs boneless chicken cubed
1 large onion, chopped
10-12 chili peppers, roasted, peeled and chopped. Or use canned chili peppers. (keep in the seeds to ramp up the heat.)
1 chopped fresh jalapeño (keep in the seeds to ramp up the heat.)
4-5 roasted garlic cloves
1 tsp dried oregano
1/2 tsp cumin
1 bunch cilantro
2 18 ounce cans tomatillos, drained and chopped
2 large red tomatoes, chopped
14 ounces chicken broth
coarse salt and fresh pepper to taste

1. In large pot, heat oil over medium heat.

2. Brown chicken.  Add onion and cook, stirring often, until onions are translucent.

3.  Add roasted peppers and jalapeño, garlic, oregano, cilantro and cumin. Cook and stir 2 minutes.

4. Add tomatillos and chicken broth and boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour, or until meat is tender.

5. Season with salt and pepper.  Serve with sourcream and thin slices of jalapeños, if desired.

Serves 4-6.

Easy microwave almond toffee

This recipe comes from my favorite Irish band, Colcannon, out of Colorado.

Recipe: Almond Toffee
Here's one more quick recipe, back by popular demand. Note: a few folks who tried this last year found that they had to shorten the timing a bit from what's listed here. (I think most modern microwaves may have a lot more "horsepower" than the old one we use.) It's all about getting the sugar to caramelize to the right extent so you get that crunchy but not burned toffee-ness.

I make many, many batches of this every year at Christmas with the intention of giving it as gifts, but a good portion of it never leaves the house...

You do it all in the microwave, and it’s dead easy. Here’s how it goes:

12 tbsp butter (that’s a stick and a half; use regular salted butter, not unsalted)
1 cup (packed) light brown sugar
1 cup coarsely chopped raw almonds
a third to a half cup of chocolate chips (I like the dark chocolate)

Line a pan of approximately 8x8 inches with foil (you need this ready ahead of time)
Put the sugar and butter in a biggish microwaveable bowl.
Microwave on high for 3 minutes, then whisk it until it’s blended.
Back in the microwave it goes, this time for 4 minutes.
Now stir in the almonds and pop it back in the micro.
Cook it about 2-4 minutes more. This is where the timing gets a little tricky. In my oven, which is not super powerful, it takes about three more minutes- you may have to experiment.
Using a spatula, pour it into the foil lined pan.
Sprinkle the chocolate chips over it. When they’ve melted, spread the chocolate evenly with a spatula. You might want to save a few chopped almonds to sprinkle on the top.
Now the hard part: let it cool

That’s it. The only tricky bit is getting the timing so that the texture comes out right. But even if you’re a little off on that it will still taste great.
Enjoy!

Roasted Root Vegetables

I find this recipe works a bit better if I don't add the garlic and the fresh herbs until 20 minutes into the cooking.  Otherwise, they burn.  Just be sure to mix them with the rest of the vegetables so the oil gets mixed in.

Roasted Vegetables

Rated: Submitted By: Saundra Photo By: Beth Wand Sidell Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 12

"Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish."

Ingredients:

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered

1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.	In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.	Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 10/28/2014

Zucchini casserole

This recipe comes from my friend Margaret Wettling.  It's a great way to use up a lot of zucchini, and even non-vegetable lovers (i.e. Leon Bogdan), like it.

This will make you one loaf. Double it to fill a 13x9 inch pan.

4 Cups grated zucchini
1 Cup Bisquick
1/3 Cup vegetable oil
1/2 Cup grated cheese (I like parmesan.)
1 Tablespoon parsley
Garlic to taste
4 eggs

Mix everything together. Bake at 350 degrees or until golden brown and bubbly.

See? Easy.

Cheese blintzes

This recipe is from Mark Russ Federman's book, Russ and Daughters, the story of a famous appetizing store in New York.  Appetizing stores are like delis for fish - especially smoked fish.  The idea is that they sell all the foods, under the laws regarding kosher cooking, can't be eaten with dairy.

I learned about this the hard way.  My immediate family does not keep kosher.  I knew a few basics -  that pork was verbotten for kosher folks, for example, and so was shellfish.  But it wasn't until we were visiting my much more religious relatives in Scotland that I learned that you can't eat dairy with meat. We were at a restaurant, and I started to order a roastbeef sandwich with cheese when my mother kicked me under the table, then ordered a cheeseless roast beef sandwich for me.  I got whacked again when I tried to pour milk in my tea after the meal.  She explained afterward.

Apparently it has something to do with a line in the Torah forbidding Jews from cooking a kid in its mother's milk.  Why this translates to not eating beef with milk from an unrelated cow on the side is a question that's beyond me.

A couple hints about this recipe: I found it was easier to make the crepes than I imagined, and also a lot of fun.  The batter recipe also made a LOT more crepes than it claimed.  Be prepared - you will likely run out of filling. Theoretically, this makes 12 to 14 blintzes, enough for six people. I made a half batch and got 20. But then again, I played around to see how thin I could make the crepes.

Can't find farmer's cheese?  No problem.  Take small-curd cottage cheese, stick it in cheese cloth, and let it hang over a bowl for 7 hours so most of the whey is strained out.  I'm told coffee filters work in place of cheese cloth, too.  The whey tastes kind of like buttermilk and is a nice snack.

You can put any fruit sauce over this, but I actually like it best with fresh fruit instead. The peaches from Drum's Produce on River Hill are especially nice with these.

Ingredients:

Crepes:
2 cups whole milk
4 large eggs
1 1/3 cups flour

Filling:
1 /12 pound farmer's cheese (don't panic! See note above on how to make a reasonable facsimile when you fail to find it at the store.)
1/2 cup plus 2 TBs sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon

Cooking:
Unsalted butter.

1. Combine crepe ingredients in a food processor and process until smooth. Pour batter into a bow and let it rest 30 minutes.

2. While the batter rests, make the filling by combining all its ingredients in the food processor and running it until the mixture is smooth. Incidentally, I think this would also make a dynamite cannoli filling.

3. Melt a little butter in a heavy 8-inch non-stick skillet - or heat the skillet on medium and rub the butter over it.  Don't compromise on this one - the skillet MUST be non-stick.  A few crepes cooked on a non-stick pan won't kill you.

4. Ladle in just enough batter to coat the bottom of the skillet - tip the skilled to coat it evenly.  Let it cook until it's set - it'll only take a minute or two. Then use a plastic spatula (so you don't scratch your pan) to loosen the crepe. Flip it over to cook for a couple seconds on the other side - until it's nice and gold. Then remove to a paper-towel-lined plate.  Repeat until you run out of batter.

5. Spoon about 4 TBs of filling down the center of each crepe. Fold over the ends, then roll it up like a burrito.  Serve immediately or rewarm in a 250-degree oven. Note - Sam Dion feels strongly the crepes should have even more filling, so much that they come out round. 

David Kline's zucchini pasta sauce

David Kline of Benton gave me this recipe - a perfect way to use up leftover zucchini!

Zucchini
half onion
cooking oil
Tomato
garlic
sugar
salt
Fresh Basil

Fry half onion and a clove of garlic in cooking oil. Fry small chunks of zucchini in cooking oil till tender and brown. Cut tomato and stew in sugar and salt with basil until thick.

Chicken with fennel, tomatoes and zucchini

I look forward all year to the fennel from Dancing Hen Farm, outside Benton, just so I can make this recipe.

Ingredients

• 6 (4-ounce) skinless, boneless chicken breast halves
• 2 1/2 tablespoons Italian-seasoned breadcrumbs
• 5 teaspoons olive oil, divided
• 2 cups thinly sliced fennel bulb (about 2 small bulbs)
• 2 cups finely chopped zucchini 
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1/2 cup fat-free, less-sodium chicken broth 
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon coarsely ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 2 tablespoons chopped fennel fronds or fresh flat-leaf parsley

Preparation

1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
2. Heat 2 teaspoons oil in pan over medium heat. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
3. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Cooking Light 
NOVEMBER 2001

Mushtaq's Zucchini Pakora

Ingredients:
  1 large zucchini, cut into thin slices. Or eggplant. Or potatoes. Or sweet potatoes. Whatever veggie.
  2 ounces of besan (chickpea flour. Bloom Naturally sells it.)
  1 ounce white flour
  1/3 tsp ground cumin
  1/2 tsp tumeric
  1/2 tsp coriander powder
  1 tsp garlic powder
  1 tsp onion powder
  1 pinch chili powder
  Vegetable oil to fry
  Salt to taste.

Mix all ingredients together, add water to make a dipping batter.

Heat oil enough to fry in a flat pan.

Dip zucchini, place it on hot oil, and fry as many as you can fit without overcrowding pan. Turn them over once or twice so each side cooks thoroughly and look golden brown.

Take them out and put them on paper towels to soak excess oil.

Full disclosure - I can't get the batter to coat the zucchini properly. But it can be done - I've seen Mushtaq do it. So maybe you'll have better luck.

Mushtaq's Yellow Rice with Sweet Peas

Ingredients:
  1 pound long grain plain rice
  4 ounces sweet peas
  3 TB vegetable oil
  1 medium onion, chopped
  3-4 large garlic cloves, chopped or sliced
  3/4 tsp. ground tumeric
  1-2 green chilis, sliced or chopped
  Salt to taste

Wash rice in a deep pan. Add 4 C water. Add everything else except peas.  Turn to high heat.
Boil contents 5-6 minutes, stir in peas.
Turn heat to minimum, cover, and simmer 15-20 minutes, or until rice is done.
Loosen up the content in pot to make it look fluffy.

Mushtaq's Dal with Zucchini

Ingredients:
  6 ounces pink lentils - 3/4 Cup. They sell 'em at Bloom Naturally.
  2 medium zucchini, cut into cubes
  1 small onion, chopped
  3-4 large garlic cloves, chopped or sliced
  1/4 tsp. ground tumeric
  1/2 tsp. ground cumin
  Salt and chili pepper - preferably green chili, but ground or crushed chili can be substituted.

Heat oil in saucepan over medium heat. Add onion and garlic, sauté 2 minutes.

Add tumeric and cumin, stir for one minute.

Add zucchini, stir for 2 minutes.

Add lentils. Cook for a minute or two, then add 1 1/2 C water.  Bring to boil.

Lower heat, cover and simmer 5 minutes, or until lentils and zucchini are tender. You can use less water  or more, depending on if you want your dal thick or soupy.


Sizzling
Here's how to add extra pizzaz.

Ingredients:
  1/2 small onion
  2 cloves sliced garlic
  2 dry chilis.

Heat oil in a deep pan. Add the above ingredients. Fry.

When onion slices are brown, add to to the dal. Be careful - it might spatter when it hits the lentil.

Mushtaq's Chat Masala

Ingredients:
  1 pound of chickpeas. (If dry, wash and soak in warm water for an hour, then boil until cooked.)
  2 TB vegetable oil
  1 small onion, chopped
  1 C colored pepper, chopped
  4 large garlic cloves, chopped or sliced
  1/2 tsp. ground tumeric
  1/2 tsp. ground cumin
  1 inch of fresh ginger root, grated, or ginger powder
  2 inches of cinnamon stick or a pinch of cinnamon powder
  1 medium tomato, diced
  1/2 lemon or 2 TB lemon juice
  A few strings of cilantro leaves, chopped
  Salt and chili pepper, preferably green chili, but ground or crushed chili can be used.

Preparation:
  Heat saucepan until water drops evaporate.  Add oil and heat. Add onion, peppers and garlic, sauté for 2 minutes.
  Add spices and chickpeas, stir for a minute or two.
  Add 1 C water. Bring to boil, then reduce heat, cover and simmer until chickpeas are tender.
  Add tomato. Stir occasionally.  Turn heat off, add lemon juice and sprinkle on cilantro.

Mushtaq Elahi's Vegetable Curry

I learned this and other recipes from Mushtaq Elahi's cooking class. Mushtaq is from Bangladesh; owns Sakuntala restaurant in Bloomsburg with his wife, Millie; used to be journalist in New York; is a supporter and former board member of Bloomsburg Theater Ensemble; a supporter of local artists, whose work he shows in his restaurant; founder of the Bangladeshi New Year celebration in Town Park, Bloomsburg; a supporter of the local foods movement; and generally an interesting and excellent all-around guy.  I'm posting this and his other recipes with his permission.

This comes out especially good with cauliflower.

Ingredients:
  About 2 pounds of vegetables, such as cauliflower, potato, carrot, cabbage, zucchini, cut into medium pieces and washed.
  2 TB vegetable oil
  1 medium onion, chopped
  3/4 tsp ground turmeric
  1 tsp ground cumin
  1-2 green chilis, sliced or chopped. In a pinch, you can use chili powder instead
  1 tsp roasted ground cumin seeds
  Salt to taste

  Heat oil on medium heat.
  Add onion and green chili, cook until onion looks icy white.
  Add spices, cook until the content becomes aromatic - about 1 minute.
  Add potatoes and carrots, cook for 5 minutes, stirring a few times. Then add other vegetables, which take less time to cook Stir well.
  Add water, 1/2 to 1 C, depending on how saucy you like it.
  Cover and cook 5-7 minutes, until vegetables are cooked.
  Turn heat off.
  Sprinkle roasted ground cumin over the vegetables.  Cover.
  Serve with rice and daal.

  Roasted ground cumin seeds
  Toast 2 tsp of cumin seeds, then use a coffee grinder to grind into a fine powders. Keep the powder in a tightly sealed container.

  Tips - stir the veggies before they're cooked to coat with spices.
          - To cut cauliflower, cut halfway down the stem and break it apart. Soak it in ice water 10 minutes before cooking - then it won't be mushy.

Spinach-Strawberry Salad

2 bunches spinach
4 C strawberries
1/2 C vegetable oil
1/4 C white wine vinegar
1/2 C sugar
1/4 tsp paprika
2 TB sesame seeds
1 TB poppy seeds

Mix it all together.

Chicken Tagine with Apricots and Almonds

From Gourmet via Epicurious. I made this in the tagine I haggled for in Morocco! It came out great, both the recipe and the haggling.

My brother Andy and I followed our noses to a restaurant that made the most delicious-smelling tagine in the Old City part of Tangiers. Afterward, I wanted to buy a tagine of my own. We asked a kid in a shop that had tagines in the window, but the boy told us they weren't for sale. Still, he said, he had a friend who would sell us one, and he set off to take us there.

We followed the boy through the maze of streets for what felt like a long way. Right about the time we started to fear we'd been taken in several senses of the word, he stopped in front of a shop door.

We paid him the few cents in coins everyone seems to expect for helping a person out in Tangiers. The shop owner spoke English, and I told him what I wanted. Originally, he tried to charge me the equivalent of about $200!  I offered around $20. We both told each other the other was being ridiculous, and so the haggling began.

"This was handmade - look at the craftsmanship," he told me.

"And Customs officers are going to grill me about it," I replied.

"It's such a large piece of art - think how easily you'll feed your family."

"I'm going to have to lug the heavy thing in my backpack for miles!"

He nodded toward my brother. "You have a handsome, strong young man.  Surely he can afford to buy you this!"

"She's my sister," Andy said, helpfully. "I don't buy her anything."

Finally, we settled on about $80. I know I went away happy, and I'm sure I didn't get the better of the shopkeeper.

photo by John Kernick

yield
Makes 4 servings

active time
30 min

total time
1 1/2 hr

Food editor Maggie Ruggiero tasted this sweet, Moroccan-spiced dish on a recent visit to Marrakech, where chef Lafridi serves it at Jnane Tamsna.

ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt
• 3 tablespoons plus 1/4 cup olive oil
• 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
• 1 tablespoon unsalted butter
• 1 medium red onion, halved, then sliced 1/4 inch thick
• 4 garlic cloves, finely chopped
• 5 fresh cilantro
• 5 sprigs fresh flat-leaf parsley
• 1 1/2 cups water
• 2 tablespoons mild honey
• 1 (3-inch) cinnamon stick
• 1/2 cup dried Turkish apricots, separated into halves
• 1/3 cup whole blanched almonds

• Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string

preparation

Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

Whole-grain Gingerbread

(Photo: Clare Barboza)

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Gingerbread — it's not just for dessert. Especially if you ask breakfast-lover Megan Gordon, whose recipe from Whole-Grain Mornings relies on three forms of ginger (ground, crystallized and fresh) to give it a rich spiciness."This bread gets even better with time — and, to me, tastes best on the third day," she says. "It gives those dark molasses flavors time to settle in."

Whole-Grain Gingerbread

3/4 cup whole wheat flour

1 cup spelt flour (or all-purpose flour)

1/2 cup packed muscovado sugar or brown sugar

1/4 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground ginger

1/4 cup chopped crystallized ginger (optional)

1 Tb. grated fresh ginger

1/4 teaspoon ground cloves

1/2 tsp. ground cinnamon

2 Tbs. grated orange zest

1/4 tsp. freshly ground black pepper (optional)

8 Tbs. unsalted butter, plus more for greasing the pan

1/2 cup unsulfured molasses (Gordon uses blackstrap)

3 Tbs. honey

1/2 cup whole milk

1/4 cup plain whole-milk yogurt, homemade (see recipe below) or store-bought

1 large egg, beaten

Preheat the oven to 350 degrees. Butter and flour a 9-inch square pan.

In a large bowl, whisk together the flours, sugar, baking soda, salt, the three kinds of ginger, cloves, cinnamon, orange zest, and pepper. Use your hands to break up any clumps of sugar, and whisk well.

In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling. Pour into the flour mixture and stir to combine. Add the milk, yogurt, and egg and fold together until combined. With a little arm power, the mixture will soon look like a loose brownie batter.

Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the gingerbread cool completely in the pan before slicing and serving. Any leftovers can be covered and stored at room temperature for up to 4 days.

Yield: 9 servings

Per serving (3-inch square piece): 333 calories, 54g carbohydrates, 6g protein, 12g fat (7g saturated), 3g fiber, 50mg cholesterol, 172mg sodium

From USA Weekend