Tag Archives | Fall 2014 Recipes

Fry Bread

fryBread
Fry bread, don’t forget some honey or jam!

By David C. King

Fry bread was made throughout North America, with minor variations among the dozens of recipes. Many women found ways to personalize their creations.

2½ cups all-purpose, unbleached flour
1 teaspoon sugar
¾ teaspoons salt
1½ teaspoons baking powder
1/3 cup milk
¼ cup corn oil
Vegetable oil for frying
Confectioner’s sugar
Cinnamon

  1. Place flour, sugar, salt and baking powder in a mixing bowl and combine thoroughly.
  2. Make a depression in the center of the dry ingredients. Pour in the milk and corn oil.
  3. Mix thoroughly using your hands to form a ball of dough. Cover the dough and let stand 1 hour, it will not noticeably increase in size.
  4. Uncover the dough, sprinkle your hands with flour and shape the dough into about 8 large or16 small round, flat discs.
  5. Heat up to 2 inches vegetable oil in a cast-iron skillet or heavy pan. The oil should be very hot. Cook the discs a few at a time, as long as they do not overlap, turning once, and frying about 3 minutes on each side, until golden brown.
  6. Remove from the pan with tongs and drain on paper towels.
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Fruit Leather

fruitLeather
Mixed berry leather, kid friendly

By David C. King

Indians used a variety of ways to preserve fruits. Some were added to meat and suet for pemmican. Other methods included sun-dried fruits and fruit leather. Fruit leather is tasty, nutritious and long lasting.

2 cups berries, peaches, pears or plums
¼ cup honey

  1. Cover surface of a 12- by 17-inch sheet pan or sided cookie sheet with parchment or waxed paper. Set aside.
  2. Cut, or pulse in a food processor, the berries or other fruit into small pieces; leave skins on, but remove any larger seeds or pits. Continue mixing in food processor until smooth.
  3. Place the berries and honey in a saucepan over medium-high heat. Bring to a boil; turn down heat to medium-low to simmer. Continue to simmer until mixture thickens, about 45 minutes, stirring to prevent burning. Take care—mixture may splatter.
  4. Using a silicon spatula spread the fruit mixture evenly over prepared pan surface as thin as possible.
  5. Transfer pan to oven (if gas, with pilot light on; if electric, turn on to lowest setting). Leave overnight, 8–12 hours or until barely tacky.
  6. Fold or roll up the leather in its wrap and store in a lidded glass or plastic container.
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Cleansing Green Juice for Two

cleansingGreenJuice
Morning green juice, kale, celery, carrots and ginger. Riverbend Café, G.B.

2 large Granny Smith apples
4–5 celery stalks
5–6 carrot sticks
¼-½ bunch parsley
1 nub of ginger

Clean all with a vegetable brush. Do not peel. Process in a juicer according to your juicer’s instructions. Drink up and feel the healing power of the nutrients being absorbed right into your body.

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Decadent Chocolate Beet Cake

decadentChocCake

This cake will knock your socks off—it’s delicious, moist and sinfully good! The beets not only add moisture, but a bit of a healthy kick, so there’s no reason that you shouldn’t have a minimum of two pieces, or three, or four… Since the cake is so rich, I love to top it with a thin ganache, almost like a chocolate sauce.

2 cups all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon kosher salt
1 cup almond milk
1 teaspoon apple cider vinegar
1 cup sugar
1½ teaspoons vanilla extract
½ cup canola oil
1 cup puréed beets*
1 (13½-ounce) can coconut milk
¾ cup semi-sweet chocolate chips

* To make puréed beets: Bring a large pot of water to a boil and add 3 cups of peeled beets that have been sliced into ¼-inch-thick rounds. Lower the heat and simmer uncovered for 30 minutes, until the beets are fork tender. Remove the beets to a food processor and purée on high until no lumps remain, about 5 minutes.

  1. Preheat oven to 350° F.
  2. Grease a 9- by 13-inch brownie pan or a 9-inch round cake pan, 3 inches deep. Set aside.
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Sautéed Beet Greens

sauteedBeetGreens

Whenever I cook vegetables, I try to use the entire plant. It’s become a habit of mine to use everything from the root to the greens. Even when I can’t cook with something like the peel of an onion or the vine of a tomato, I stick it in a freezer bag and pop it in the freezer until I can make a big batch of homemade vegetable stock. After that, to the compost it goes for use in next year’s garden. Trim off the roots of your beets, thoroughly rinse off the dirt and add the roots to your freezer bag.

I don’t think that people realize how delicious beet greens are and tend to toss them out. Don’t do that! Sauté those down with this simple recipe that lets the greens’ flavor really shine.

3 tablespoons extra-virgin olive oil
3 large garlic cloves, sliced
6 cups beet tender stems and greens, hard stems removed (reserved for stock), roughly
    chopped (about the amount of greens included in 2 bunches of beets)
¼ cup water or vegetable stock
1½ teaspoons kosher salt
¼ teaspoon red pepper flakes
2 teaspoons apple cider vinegar
¼ cup walnuts, roughly chopped

  1. In a large sauté pan, warm the olive oil over medium heat and add the garlic.
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Bright Pink Beet Pesto with Fettuccini

brightPinkPesto
Photo by Mathew LaBombard

This is one of those dishes that seems to be a constant confusion when people are eating it—but all in a good way, of course! Instead of the typical green pesto, this is bright pink. And although it looks like a heavy dish, the flavors are fresh and light. The basil and walnuts bring out the traditional pesto taste and the beets add richness to the dish—reminiscent of a decadent Alfredo sauce. Topped with fresh basil, a drizzle of extra-virgin olive oil and sprinkling of kosher salt, this is healthy, luxurious eating at its best.

3 cups beets, peeled and sliced into
¼-inch-thick rounds
1 cup toasted walnuts*
1½ tablespoons lemon zest
¼ cup freshly squeezed lemon juice
¾ cup fresh basil leaves, plus more leaves for garnish
3 cloves garlic, roughly chopped
1 teaspoon plus 3 tablespoons kosher salt
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil
1 pound dried fettuccini

* Toasted walnuts elevate the nuttiness and add decadence to this sauce. To toast walnuts, place whole walnuts into a dry sauté pan and turn heat to medium. Stir the walnuts frequently to avoid any burning, toast for about 5 minutes, until you can smell a strong nutty aroma in the air.… Read the rest

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Quick Pickled Beets and Onions

quickPickledBeets
Photo by Mathew LaBombard

This is such an easy and delicious way to enjoy beets. Of course, you can buy pickled beets at the store, but they’re so easy to make with ingredients that you probably already have on hand that there’s no sense in spending money for the jarred version. I love to serve these with toasted bread, grainy mustard, garden carrots and cured olives. On a cool, crisp day, there’s nothing better than enjoying these by a fire with a nice glass of wine (and maybe do it while wearing sweatpants!).

2 cups beets, peeled and sliced into ¼-inch-thick rounds
1 onion, sliced into ¼-inch-thick rounds
3 garlic cloves, peeled and smashed
2 bay leaves
1 tablespoon fresh tarragon, chopped, plus more leaves for garnish
¼ teaspoon red pepper flakes
2 cups water
½ cup distilled white vinegar
½ cup apple cider vinegar
2 tablespoons agave nectar (if you can’t find agave you can use sugar or honey)

  1. Bring a large pot of water to a boil and add the beet rounds. Lower the heat and simmer uncovered for 20 minutes or until the beets are just barely fork tender.
  2. Remove the beets from the water and allow to cool.
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Helga’s Preserve “Recipe”

Recipe courtesy of Helga S. Orthofer

Yield: 4 quarts

4 pounds each sugar and choice of fruit, cleaned and chopped (Discard anything you won’t eat, like pits!)

Put it in a large sauce pot, cover and let rest overnight on the kitchen counter.

Cook for ½ hour or so, slow boil until thickened.

Taste it. If the fruit is too sweet, add freshsqueezed lemon juice and pulp; if too sour, add more sugar.

Clean the jars and place in boiling water. Remove jars one at a time.

Add the piping hot, still boiling fruit and sugar mixture to each jar.

Cover immediately and listen for the pop of the lid that confirms a tight seal has been formed.

And then set the jars up in the studio and paint to your heart’s content.

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