From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ever since I quit eating dairy products, I have had periodic cravings for macaroni and cheese.  Fortunately, after stopping my consumption of dairy, I discovered that I didn’t have allergies.  My congestion and my dry eyes went away completely and avoiding dairy is easier now that I know how it makes me feel.  However, I have been on a quest for the perfect substitute for that nurturing, creamy, gooey dish.  Here is my latest version for anyone interested in a healthy substitute.

Ingredients:

  • 1 head cauliflower
  • 16 oz. package pasta  (we use brown rice)
  • 1/2 cup raw cashews
  • 1 cup vegetable broth (or cauliflower water from steaming, add a bay leaf, onion scraps, celery leaves)
  • 1/4 t. brown mustard
  • 2 T. nutritional yeast (you can find this at a health food store or just leave it out…its also good on popcorn)
  • 1 onion
  • 2-3 cloves garlic
  • 1/4-1/2 t. curry powder
  • 2 T. olive oil

Directions:

  • Steam the cauliflower for about 20 min. or until soft.  Boil past, drain, rinse, and set aside.
  • Sautee 1 onion and garlic in olive oil until soft (if you are in a hurry, just add 1/2 t. of garlic from a jar and skip the onion).
  • Put the cauliflower, broth, cashews, mustard, nutritional yeast, onion mixture, curry powder and a little salt and fresh ground pepper into a blender (high speed preferred).  Puree until creamy and pour over pasta and serve.

Voila!…guilt-free macaroni and cheese!

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From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1 1/2 c. pomegranate juice
  • 2 oz. Absolute Citron vodka
  • 1 oz. Cointreau liquor
  • Cup of ice
  • Splash sparkling water (optional)
  • Squeeze of lemon (optional)

Directions:

  • Shake and serve in chilled martini glass.
  • Add pomegranate seeds to glass as garnish.

Happy Holidays!

From the Dec 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. fresh lemon juice
  • 1 shallot, minced
  • 1/2 t. (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves
  • 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

Directions:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  • Combine fennel and apple in medium bowl; mix in 3 T.  dressing.
  • Place arugula in large bowl.
  • Add fennel-apple mixture.
  • Toss, adding more dressing to taste.
  • Divide salad among 6 plates.
  • Garnish each with 1 mandarin orange slice and sprinkle with pomegranate  seeds.

Hello! Many of you sampled a persimmon cookie last week, and so I am sending the recipe. My baking persimmons still need another week to soften, but I thought some of you might be anxious to get the recipe now. =) This recipe comes from my husband’s grandmother.

I’ve used butter and shortening. I like it better with shortening, but as I don’t use Crisco, it’s tough to find a good alternative. I used to buy Earth Balance shortening, but I can’t find it anywhere this year. I used palm oil/shortening for the cookies I made last week. It was fine, but they came out kind of flat, like when I’ve used butter. Either way, they are tasty, so have fun! Also, I mostly used whole wheat flour, with just a 1/4 c. of white flour.  – Michelle Schneider

Ingredients:

  • 1C persimmon pulp
  • 1 egg, beaten
  • 1t baking soda
  • 1C nuts (walnuts)
  • 1C raisins
  • 1C sugar
  • 3/4 C shortening
  • 1 3/4 C flour
  • 1/2 t cinamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 t cloves

Directions:

  • Cream the egg and baking soda into the persimmon pulp
  • Add shortening/butter and then add the dry ingredients
  • Bake at 350 for 12 – 15 minutes

 

From Rowena at Moonstruck Farms:

Ingredients:

Crust:

  • 1-1/2 cups graham cracker or shortbread crumbs
  • 1/4 cup brown sugar
  • 1/4 cup (1/2 stick) butter, melted

Cheesecake Filling:

  • 2 pounds (four 8-ounce packages) cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups persimmon purée
  • 1/4 cup unbleached all-purpose flour
  • 1 tablespoon cinnamon
  • Grated zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, at room temperature
  • Whipped cream, as garnish

Directions:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Place the crumbs in a small bowl and add the sugar and butter, mixing to combine.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake until the crust is golden, 10 to 12 minutes.
  • Remove the pan from the oven and let cool while you prepare the filling.
  • Reduce the oven temperature to 300 degrees F.
  • Place the cream cheese and sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until smooth. Add the persimmon purée and mix just until smooth. Then add the flour, cinnamon, lemon zest, salt, and vanilla, and combine on low speed. With the mixer running, add the eggs, one at a time, mixing until each one is incorporated before adding the next.
  • Place the springform pan on a rimmed baking sheet.
  • Pour the filling into the pan and transfer it to the oven.
  • Bake for 55 minutes, then turn off the oven and let the cheesecake sit in the oven for 2 more hours. Do not open the oven while baking or cooling, or you run the risk of cracking and deflating the cheesecake.
  • After the 2-hour cooling period, remove the pan from the oven and let the cheesecake cool completely at room temperature.
  • Cover with plastic wrap and refrigerate until firm, at least 8 hours, before serving.
  • Serve with whipped cream garnish, if desired.

From Rowena at Moostruck Farms:

Ingredients:

Soup:

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley

Dumplings:

  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions:

Soup:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.

Dumplings:

  • Combine flour, baking powder, thyme and salt in a bowl.
  • Combine milk and oil; stir into dry ingredients.
  • Drop by teaspoonfuls onto simmering soup.
  • Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Yield:  20 servings.

From the October 8 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 to 2 tart green apple, peeled, cored, chopped
  • 3 cups chicken or vegetable broth
  • Pinches of nutmeg, cinnamon, salt and pepper

Directions:

  • Combine butter, onion, and carrot in large saucepan.
  • Cook for 5 minutes.
  • Add squash, apple, and broth.
  • Bring to boil.
  • Simmer for 10 minutes or until squash is soft.
  • Puree.
  • Add spices to taste.

Some Variations:

  1. Instead of 3 cups broth, use 1 cup broth, 1 cup apple cider/juice, 1 cup heavy cream. Cook the veggies in the broth/juice combo and stir the heavy cream in after apple & squash mixture.
  2. You could add 1 yam or sweet potato for added smoothness and a more intense flavor. Also, you could roast the squash in the oven – slice in 1/2, cover with olive oil and salt and pepper put on foil.(400 degrees approx 35 min). This will add character to the soup, and save you the tedious task of trying to peel a squash.
  3. Some additional spice varieties: curry (to taste), sage (to taste – use fresh) & 1/2 C brown sugar, rosemary (2 whole sticks in there while you’re boiling the squash. Remove before blending).