Tag Archives | Spring 2014 Recipes

Cream Wafers

creamWafer

(Wonderful for a special tea or light dessert.)

1 cup soft butter
1/3 cup whipping cream
2 cups all-purpose flour*
granulated sugar
Creamy Filling (see recipe below)

Mix thoroughly butter, cream and flour. Cover and chill.

Heat oven to 375 degrees. Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board. Cut into 1 1/2 – inch circles. Keep remaining dough refrigerated until ready to roll.

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown; cool. Put cookies together in pairs with Creamy Filling. About 5 dozen cookies

* Do not use self-rising flour in this recipe.

CREAMY FILLING

Cream together until fluffy.

¼ cup soft butter or margarine
¾ cup confectioners’ sugar
1 teaspoon vanilla
Tint with few drops food color.
(Add a few drops water if necessary for proper spreading consistency.)

creamWafers2

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Green Eggs and Ham

4 eggs
¼ cup diced ham
1 tablespoon shredded white cheese, like white
cheddar or mozzarella
½ cup washed and chopped spinach leaves
Pinch of salt
Pepper to taste

Cooking spray or 1 tablespoon butter Crack eggs into a mixing bowl, and whisk. Add the ham, cheese, and spinach. Whisk the ingredients together.

With the help of an adult, heat butter in a skillet over medium heat. Pour the mixture into the pan.

Wait a minute or two for the eggs to begin to cook, or set, around the edges. Using a wooden spoon, gently fold and stir the egg mixture continually as it cooks. This should take about four more minutes or just until the eggs no longer look wet. Salt and pepper the eggs to taste.

Now, make the recipe your own. Use some of these ideas or your favorites to make your own egg dish:

  • Cheddar or other cheeses
  • Cooked and crumbled bacon
  • Veggies like red peppers and onions
  • Fresh herbs or a spoonful of pesto
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Steak and Strawberry Spinach Salad Wraps

steakStrawberryWrap

Chimichurri marinated flank steak is grilled, sliced, and wrapped up with some delicious greens, sweet strawberries, and tangy cheese for an excellent lunch or dinner wrap.

CHIMICHURRI MARINADE

Two 1 and 1/2 lb. to 1 and 3/4 lb. beef flank steaks
1 lb. baby spinach leaves, rinsed
½ lb. baby arugula and/or microgreens
1 basket fresh
strawberries, rinsed and sliced
8 large leaves green leaf lettuce
8 oz. bleu cheese crumbles
Poppy seed dressing
8 oz. pecan pieces, toasted
8 tsp. cream cheese
8 large flour tortillas

Toss the spinach and greens in about ½ cup of the poppy seed dressing and set aside. Spread cream cheese thinly over 1/3 of each tortilla. Layer the following ingredients on the tortilla: 1 leaf of lettuce, 3-4 strips of warm grilled steak, ½ tablespoon of bleu cheese, a thin layer of sliced strawberries, ½ cup of mixed greens, and 1 teaspoon of the pecans. Fold the tortilla over the filling. Fold the ends toward the middle, and continue rolling the tortilla. Press the edge with the cream cheese to seal.

CHIMICHURRI

1 cup parsley leaves, packed
½ cup cilantro leaves, packed
2 tablespoons fresh oregano leaves
4 large cloves of garlic, minced
1 teaspoon of dried red pepper flakes
¼ teaspoon of ground cumin
¼ teaspoon of smoked paprika
¼ cup extra virgin olive oil
¼ cup of sherry vinegar
2 shallots, thinly sliced
½ large lemon, juice and zest

Puree all ingredients in a food processor until well blended. Pour over flank steak in an airtight container.

Marinate flank steak for several hours or overnight. Grill on high heat for approximately three minutes on each side. Slice about ½ inch thick across the grain.

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Spring Salad with Ribboned Asparagus, Strawberries, and Lemon Poppy Seed Vinaigrette

Prep time: 10 minutes

Makes 4 servings

SALAD

4 cups salad greens (spinach, arugula, lettuce mix)
3 asparagus stalks
1 cup sliced strawberries
2 ounces Green Dirt Farm Fresh Plain sheep’s milk cheese*
1/2 cup chopped American Native local organic
Missouri pecans*

DRESSING (Makes 1/3 cup)

3 tablespoons white wine vinegar
2 tablespoons Cooper’s raw local honey*
zest of one organic lemon
¼ teaspoon sea salt
¼ cup extra virgin olive oil
2 teaspoons poppy seeds

  1. Wash the salad greens, drain in a colander, and pat dry. Place in a large salad bowl.
  2. Lay one asparagus stalk at a time flat on a cutting board to create ribbons. Holding onto the tough end, use a vegetable peeler to shave off thin ribbons, peeling from tough end of stalk to tip. (A Y-shaped peeler is ideal for this, but a regular peeler will work, too). Discard the tough ends after peeling. Decorate the top of the salad greens with ribbons.
  3. Sprinkle strawberries, crumbled sheep’s milk cheese, and pecans onto salad, and set aside while making the dressing.
  4. Place vinegar, honey, lemon zest, and sea salt into a small bowl, and whisk together. Slowly add the olive oil, and continue whisking to emulsify. Stir in poppy seeds.
  5. Dress salad just before serving. Keep any extra dressing in a tightly sealed mason jar for up to two weeks.

*You can find these high-quality local products year-round at Whole Foods Market.

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Strawberry Rhubarb Crisp

Prep time: 1 hour

Makes 8 servings

This wonderful dessert uses the fruits of the season and is easy to double for a large gathering. Orange juice brightens the flavor and the color of the fruit. The recipe is easily adapted for apples in winter or peaches and blueberries in summer).

1 cup rolled oats
1/2 cup whole wheat pastry flour
1/2 teaspoon sea salt
1/4 cup melted butter or walnut oil
1/4 cup maple syrup
1/3 cup tablespoons chopped nuts
1 pint strawberries, washed, trimmed and sliced
1 stalk rhubarb, diced
1/4 cup sucanat (unrefined cane sugar)
1/4 teaspoon sea salt
1 tablespoon tapioca
1 tablespoon orange juice

Preheat oven to 350 degrees F. Mix oats, flour and salt together in a bowl. Add butter and sweetener; mix well. Stir in nuts and set aside.

In a small bowl, combine strawberries, rhubarb, sucanat, salt, tapioca and orange juice. Toss gently.

Put fruit mixture in an 8X8 pan. Spoon the oat-nut mixture evenly on top of the fruit. Cover and bake 30 minutes. Uncover and bake 10 minutes more to crisp the topping.

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