Friday, November 18, 2016

PEANUT BUTTER BANANA OATMEAL MUFFINS


~ Annie's Eats

1 1/2 c. flour
1 c. old-fashioned oats
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. applesauce
3/4 c. brown sugar
2 eggs
1 c. mashed banana (about 3 bananas)
6 T. peanut butter
1 c. buttermilk


Preheat oven to 350 degrees. Line or grease 18 muffin cups. In a medium bowl, mix flour, oats, baking powder, baking soda, and salt. In a large bowl, mix applesauce, brown sugar, eggs, banana, peanut butter, and buttermilk until smooth. Add dry ingredients to wet ingredients and stir just until blended. Pour batter into muffin cups and bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5-10 minutes, then cool completely on wire rack.

Notes: We don't wait until they're completely cool to eat them. All of us like them made as directed, but some of us like to spread peanut butter on top and garnish with a banana slice (or three), which was suggested on the Annie's Eats link above. 

Monday, November 14, 2016

HEALTHY BANANA PANCAKES


~ Liz Heather

1 c. oats
4 eggs
2 bananas
1/2 c. applesauce
2 t. vanilla
1 t. cinnamon
butter, for cooking

Blend oats in a food processor until completely ground. Add eggs, banana, applesauce, vanilla, and cinnamon. Mix until blended. Using 1/4 cup of batter per pancake, cook in a buttered skillet.

Makes about 18 pancakes.

Notes: We make these on a non-stick griddle set to 300 degrees and skip the butter entirely. Pumpkin pie spice is a tasty substitute for the cinnamon and peanut butter makes a great topping for them. 

Thursday, November 10, 2016

VENISON CHILI


~ Silas Weathersby 

3 lb. ground venison
2 onions, chipped
6 cloves garlic, minced
1/2 c. chili powder
2 T. paprika
1 T. cumin
1 T. pepper
1 1/2 t. salt
1 t. oregano
1-2 T. brown sugar
3 roma tomatoes, chopped
1/2 c. molasses
1 T. tomato paste
1 c. water
10 tortilla chips, crushed
2 t. Worcestershire sauce
2 T. liquid smoke

Cook venison, onions, and garlic over medium heat until meat is brown and onions are tender. Add chili powder, paprika, cumin, pepper, salt, oregano, and brown sugar; stir until thoroughly combined. Mix in tomatoes, molasses, tomato sauce, and water. Simmer 45 minutes, then stir in chips, Worcestershire sauce, and liquid smoke. Simmer another 15 minutes before serving.

Notes: Silas looked at several chili recipes online before coming up with this version, which he used last month's buck for. We like serving it with a pan of cornbread.

Monday, November 7, 2016

BUTTERNUT SQUASH & CORN SOUP


~ Sunset magazine - October 2016

1 large butternut squash, about 3 lb.
1 1/2 t. kosher salt, divided
1 T. honey
3 medium onions, chopped
peeled cloves from 1 head of garlic
1/2 c. salted butter
2 T. chopped fresh sage leaves
5 medium carrots, coarsely chopped
1 1/2 - 2 qts. chicken broth
1/2 t. Hungarian paprika
1/2 t. pepper
1/4 t. nutmeg
3 c. corn kernels
1/2 c. creme fraiche or sour cream
2 T. finely sliced flat-leaf parsley

Preheat oven to 375 degrees. Split squash lengthwise and scrape out seeds. Set cut side up in a 9x13-inch pan. Score flesh crisscross four times on each half. Sprinkle with 1/2 t. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.

Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, 20-25 minutes or until golden. Add sage and carrots, then cook 5 minutes more, stirring occasionally.

Scrape squash from shells into onion mixture and add 1 1/2 quarts broth. Cover and bring to a boil over high heat. Reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.

Puree soup one portion at a time in a blender until very smooth. Return to pot and mix in remaining teaspoon of salt, paprika, pepper, and nutmeg.  Add corn and heat soup over medium heat, stirring a few times until corn is tender-crisp, about 5 minutes. Thin with 1-2 cups broth, if desired. Garnish individual servings with creme fraiche and parsley.

Notes: I tweaked a few things - dried sage because the store didn't have any that was fresh, sour cream because I didn't see creme fraiche in the areas of the store I checked, and regular paprika I always have on hand instead of Hungarian paprika I don't have. I always prefer using an immersion blender in the pot over transferring batches of soup from pot to blender to bowl and back to pot. This recipe came from Big Table Farm, which was featured in a Sunset magazine article. 

Friday, October 21, 2016

CREAM OF CAULIFLOWER & BROCCOLI SOUP


~ A Veggie Venture

1 c. water
1 russet potato (about 3/4 lb.), peeled and chopped
1 head cauliflower (about 2 1/2 lb. whole), cut into florets
1 onion, chopped
1 head broccoli (about 3/4 lb.), cut into florets and stalk pieces
4 c. milk, divided
2 bouillon cubes
1 T. Worcestershire sauce
salt and pepper, to taste
1 T. flour
1 c. shredded cheese

Put water, potato, cauliflower, and onion in a large pot or Dutch oven. Cover and bring to a boil. Cook for about 5 minutes, until the cauliflower begins to soften. Add the broccoli, then cover and cook for 5-10 minutes, or until vegetables are almost completely cooked.

Add 3 cups of  milk, bouillon, and Worcestershire sauce. Cover and heat just to boiling, but don't actually allow milk to boil. While mixture is heating, mix flour with remaining cup of milk. Once soup reaches the boiling point, add flour mixture and stir 2-3 minutes until soup thickens. Stir in cheese and remove from heat.

Using an immersion blender, puree to desired consistency, or transfer soup in batches to a blender to puree.

Makes about 11 cups.

Notes: I never buy bouillon, so I use chicken broth instead of water and need a little more than called for to keep things from burning. We've used cheddar, but you could use whatever cheese sounds good to you. I think one tablespoon of flour is pointless with this much soup and will try skipping it completely next time, just adding all the milk at once. 

Wednesday, October 19, 2016

SPICED LENTIL SOUP


~ Oh She Glows

1 1/2 T. olive oil
2 c. diced onion
2 large garlic cloves, minced
2 t. turmeric
1 1/2 t. cumin
1/2 t. cinnamon
1/4 t. cardamom
15 oz. can diced tomatoes, with juice
15 oz. can full-fat coconut milk
3/4 c. dried red lentils
3 1/2 c. vegetable broth
1/2 t. fine sea salt, or to taste
black pepper, to taste
red pepper flakes or cayenne pepper, to taste
5 oz. baby spinach
2 t. lime juice, or more to taste

In  a large pot, add oil, onion, and garlic. Add a pinch of salt, then stir over medium heat for 4-5 minutes or until the onion softens.

Stir in the turmeric, cumin, cinnamon, and cardamom until combined, then continue cooking for another minute until fragrant.

Add the diced tomatoes with juice, coconut milk, red lentils, broth, salt, and pepper. Add red pepper flakes or cayenne, if desired. Stir to combine, then increase heat to high and bring to a low boil.

One the soup starts boiling, reduce heat to medium-high and simmer, uncovered, for 18-22 minutes or until lentils are tender.

Remove pot from heat and stir in spinach until it wilts. Add lime juice, then season with more salt and pepper, if desired.

Makes about 7 cups.

Notes: The only change I recommend is to chop the spinach a bit before adding it, but that's purely a matter of preference.

Saturday, October 15, 2016

BEST CROCKPOT PORK TENDERLOIN


~ Gonna Want Seconds

1 c. chicken broth
1/4 c. soy sauce
1/4 c. balsamic vinegar
1 T. dijon mustard
2 T. olive oil
3 T. honey
1 c. minced onion
3 garlic cloves, minced
1/2 t. pepper
1 t. dried oregano
1 t. dried thyme
2 t. dried rosemary
2 pork tenderloins
1 T. cornstarch
3 T. cold water

In a large slow cooker, add all ingredients except pork, cornstarch, and water. Mix until evenly combined, then add pork and turn over to coat all sides. Cook on low 6-8 hours or until pork is tender.

Remove pork from slow cooker and place on serving dish. Tent loosely with foil and allow to rest for seven minutes.

While the pork is resting, mix cornstarch and water in a small saucepan. Add liquid from slow cooker and bring to a boil for 1-2 minutes or until mixture thickens. Slice or shred pork and pour thickened sauce over it before serving.

Notes: I use fresh thyme and rosemary because they grow in our yard and just triple the amounts. You can make an easy dinner by adding simple roasted broccoli and maybe a pot of rice.