Tag Archives: seasonal food

Turkey – Stew

Turkey – Stew  —  Slow cooker                                                                   TWC

 

12 oz Turkey breast tenderloin

8 oz frozen Mixed Vegetables

14 ½ oz can Cut green beans (un-drained)

8 oz Water

½ tsp Thyme powder

¾ tsp Salt

3 Tbsp Flour

Stalk Celery

Chopped Cabbage (optional)

Cilantro flakes

Cut turkey in ½ inch cubes into cooker pot

Add frozen vegetables

Add canned beans

Mix water, salt, thyme and flour – pour mix into pot

Cook on high for 3 ½ hours

About ½ hour before end, add celery, cabbage, cilantro

Serve on bread or rice

Pumpkin Pecan Bread

Pumpkin Pecan Bread

5 tablespoons of salted butter

½ cup sugar

½ cup brown sugar

1 large egg

2 egg whites

1 teaspoon vanilla extract

1 ½ cup plan pumpkin puree

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

½ cup heavy whipping cream

½ cup chopped pecans

Preheat oven to 350 and grease loaf pan. Mix butter and sugars add egg and egg whites along with vanilla, Mix well, add pumpkin and mix for at least 30 seconds on high. Combine flours, soda, powder and salt in a separate bowl.  Mix a little of the flour mixture into the butter mixture then some of the whipping cream then flour then cream ending with flour. Mix in pecans.  Pour batter into prepared loaf pan bake for 1 hr. and 15 min or until tooth pick inserted into middle comes out clean. Cool on wire rack in pan for at least 10 min then remove from pan to rack to cool completely.

I have tried this recipe using ½ the amount of sugar, be sure to sub in flour for the amount of sugar you leave out. Tastes less desert-y but still very good.

Sweet Potato Crunch 2

Sweet Potato Crunch 2

3 Cups boiled mashed sweet potatoes

2 eggs

¼ cup butter

½ cup coconut

1 teaspoon vanilla

Mix well and pour into a greased baking dish 9×9 should work well.

Topping

¼ cup butter

½ cup whole wheat flour

½ cup brown sugar

1 cup chopped nuts (walnuts or pecans work well)

Mix topping ingredients and sprinkle over sweet potato mixture. Bake covered at 350 for 25 minutes then uncover and bake additional 15 minutes

Harvest just before the snow.

Harvest just before the snow.

Turnips, beets, carrots, tomatoes, mustard greens and snap peas.

10-29-12

Sweet potato crunch

Sweet potato crunch

4 medium sweet potatoes (cooked, skinned and cut in to chunks)

2 eggs

½ stick butter

½ cup sugar

1 teaspoon vanilla

Mix all ingredients except the sweet potatoes. Put sweet potatoes in the bottom of a 1 quart casserole dish and pour egg mixture over the potatoes.

Topping

¼ cup butter

½ cup flour

½ cup brown sugar

1 cup nuts (pecans or walnuts are good)

Cover sweet potatoes with topping bake covered for ½ hour at 350 degrees then remove cover and return dish to oven bake 15 more minutes or until topping to toasted.

Butternut Casserole

Butternut Casserole

2 pounds Butternut Squash

½ cup chopped onion

2 tablespoons butter

2 ½ cups herb seasoned croutons

½ teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 ½ cup cooked cubed chicken

½ cups shredded cheese (American or cheddar)

Halve squash remove seeds and pulp place cut side down in shallow baking dish. Bake at 375 until tender about 45 minutes. Remove squash from the skin and mash.

In a sauce pan cook onion in butter till tender, stir in croutons, salt and pepper. Add broth and toss, stir in mashed squash and meat. Place mixture in 1 and ½ quart casserole dish and cover. Bake at 375 about 30 minutes or until bubbling, uncover top with cheese and return to oven bake 15 minutes.

Mom’s Pumpkin Pie

Mom’s Pumpkin Pie

3 eggs beaten

2 cups pumpkin or butternut squash puree

¾ cup brown sugar

½ teaspoon salt (we use sea salt)

1 teaspoon Cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

1 2/3 cups evaporated milk (Or 1 2/3 cups milk and 1 tablespoon cornstarch)

Mix dry ingredients, mix separately pumpkin and eggs, add dry ingredients to egg mixture.  Pour into pie crust and bake on bottom rack at 350 for 35 min or until middle is set.

Baked Squash Halves

Baked Squash Halves

2-4 Acorn or butternut squash cut in half

16 oz. browned sausage (one package)

½ cup packed brown sugar

1 cup plain bread crumbs

First prepare squash by cutting in half and removing seeds.

*Tip to cut squash easily use a big knife and a small tack hammer and tap on the top of the knife to split them apart.

Bake squash cut side down on a cookie sheet until soft approx. 1 hour at 375.  Mix the browned sausage and bread crumbs along with the brown sugar and stuff into the squash cavity.  Return the now stuffed squash to the oven until golden brown approx. 20 minutes.

Simply in Season Cookbook Review

Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. The motto of this book is “Recipes that celebrate fresh, local foods in the spirit of More-with-Less” I found this to be spot on.

I got this cook book as a birthday gift in early August. I started cooking in the summer section and found the recipes easy to follow and informative.  I also like that the authors include mini stories throughout each chapter. I found this book to be great for people who have their own gardens or just want to eat things that you can find at your local farmers markets in season. This is pretty economical because you can buy most produce at farmers markets; farmers market produce is priced just about the same as produce in the grocery store and you get to ask questions about how the food was grown. Most organically grown produce is cheaper than what you get in the grocery store. To save even more money grow them yourself.  I have found great tips on how to store and preserve food in this cook book. Each season includes recipes on canning and preserving.  I look forward to cooking my way though the other seasons and will update you on how it goes.