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Waffles that Wow!

December 10th, 2011 by Jenny Ross

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these

are
really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

 
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Ingredients
  • 3 eggs
  • 1 cup milk
  • ½ cup butter or margerine, melted
  • 1 Tablespoon vanilla (optional)
  • ½ teaspoon organic ground cinnamon
  • 2 cups flour
  • ½ teaspoon fine sea salt
  • 1 Tablespoon baking powder
  • 2 teaspoons sugar

Directions
  1. Preheat your waffle iron (we use a Belgian waffler).
  2. Whisk eggs in bowl until thick.
  3. Beat in milk, melted butter and vanilla
  4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
  5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
  6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.

 

Turkey in Almond Mole

November 23rd, 2011 by Lynn Hollenbeck

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole
 
Ingredients
  • leftover turkey breast and/or thighs, about 3 lbs total
  • 2 dried ancho or other mild chiles
  • ¼ cup corn or canola oil
  • 1 dried red (hot) chile
  • 1 large white onion, peeled and chopped
  • 1 cup blanched almonds
  • fine sea salt
  • at least ½ teaspoon organic ground black pepper
  • 5 or more large cloves garlic, peeled (or ½ Tablespoon organic minced garlic)
  • 3 or 4 tomatoes, peeled and chopped (about 3 cups)
  • ½ teaspoon organic ground cinnamon
  • pinch organic ground cloves
  • 1 Tablespoon red wine vinegar
  • 2 cups chicken stock
  • sesame seeds for garnish, as needed
  • tortillas

Directions
  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.

 

Leftover Mashed Potatoes? Pancakes!

November 23rd, 2011 by Lynn Hollenbeck

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

 
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Ingredients

Directions
  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola or safflower oil.
  3. Drop ¼ cup batter on skillet. Cook until golden, then flip.

 

Easy as Pizza Pie!

September 24th, 2011 by Lynn Hollenbeck

My sister lives in Pottersville, New Jersey, a pastoral setting graced with historic barns, stone churches, streams  and horses galloping or posing nobly in meadows, but alas, no pizza delivery. Doesn’t matter, her four kids would never eat any other pizza but this. It’s slapdash, foolproof and delicious.

 
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Ingredients
  • flour
  • cornmeal
  • yeast, 1 Tablespoon
  • honey, one glug
  • olive oil, one lug
  • large can tomato sauce
  • sugar, 1 Tablespoon
  • organic red pepper flakes, 1 teaspoon
  • organic oregano, 1 teaspoon
  • mozzerella cheese (whole milk, any supermarket brand), shredded
  • Italian sausage (optional)
  • sliced mushrooms (optional)
  • olives (optional)
  • sliced mushrooms (optional)
  • arugula (optional)
  • Special equipment:
  • pizza stone
  • wooden pizza paddle

Directions
  1. Grab a coffee cup. Fill it with water. Microwave it between 1-2 minutes. It should be hot enough that your finger can stand it but still feel some heat, above luke-warm temperature.
  2. Add yeast, honey and olive oil, stir and wait for it to foam.
  3. Pour yeast mixture in bowl and start adding flour little by little and working it until your hands no longer stick to it, about ⅓ of a bag of flour.
  4. Separate the dough into 2 round balls and set aside somewhere non-drafty. It will rise in ½ hour to 45 minutes.
  5. In the meantime, open the can of tomato sauce and mix in, right in the can (less to wash), the sugar, red pepper flakes and oregano.
  6. If you prefer sausage topping, sauté the sausage and break up the big clumps.
  7. Sprinkle corn meal on a big cutting board or other smooth surface.
  8. Set the pizza stone on the rack in the oven and pre-heat the oven to between 400° and 425°F.
  9. When pizza is rolled out thin, spread tomato sauce, sprinkle cheese evenly, and add mushrooms, olives, freshly shredded basil or whatever toppings you fancy.
  10. Sprinkle cornmeal on the pizza stone.
  11. Slide the pizza from the pizza paddle onto the pizza stone in the oven.
  12. Bake about 10 minutes or until you see cheese about to turn golden-brown.
  13. Toss arugula, olive oil and balsamic vinegar and set out for guests to eat on the side or top the pizza with it.
  14. Don’t forget the red wine.

 

Market Muffins

August 8th, 2011 by Jean Gleason

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes).

Makes 30 medium size muffins.

Market Muffins
 
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Author:
Recipe type: Breakfast
Serves: 30

Ingredients
  • 1 stick unsalted butter
  • 1 cup sugar
  • 4 Tablespoons molasses
  • ½ cup hydrated chia seeds
  • 1-2 mashed bananas
  • 2 Tablespoons powdered milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons organic freshly ground cinnamon
  • 4 eggs
  • 2 cups Bob’s Red Mill High Fiber Cereal
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon coarse sea salt
  • 1 cup chopped walnuts
  • 1 cup raisins, dates, or dried cherries (optional: if I add these, I usually cut the sugar a bit)
  • 1 cup shredded coconut (optional)

Directions
  1. Hydrate 2 Tablespoons chia seeds in ¾ cup of water. Let sit at least 20 minutes.
  2. Preheat oven to 375°.
  3. Cream butter with sugar and molasses.
  4. Add mashed bananas, powdered milk, cinnamon, vanilla, ½ cup of hydrated chia seeds and eggs. Stir till well blended.
  5. Add baking powder, baking soda, and salt an mix well.
  6. Add cereal and flour, a cup at a time, and mix just until blended (don’t over mix).
  7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
  8. Bake for 15-20 minutes.