October 15, 2013 | Posted in:

Fire roasted pepper and tomato salad

Here’s a lovely dish to make in the early fall or late summer, when those long thin red peppers are in season. They’re easier to barbecue than traditional rounded bell peppers!

roasted pepper_edited-1

Ingredients

6 marconi (the long thin mild bell peppers) peppers
8 roma tomatoes
1/4 cup olive oil
1/2 tsp salt
1 clove garlic
10 greek olives (optional)
For dressing:
1/2 cup olive oil
salt and pepper to taste
2 tblsp balsamic vinegar (optional)

Preparation Instructions

Roast pepper on the bbq, or in the oven, under the broiler, until skins are blackened. Remove from heat and immediately wrap in newspaper or place in a paper or plastic bag. Seal bag and put aside.
Cut tomatoes in half. Remove seeds (run your finger or a spoon inside the tomato to loosen the fleshy pulp and seeds- they will fall right out).
Put 1/4 cup of olive oil and salt in a plastic bag or bowl, add tomatoes, and toss/mix until coated.
Arrange the tomatoes on a parchment lined cookie sheet, and place in a low temperature oven (300 degree Farenheit) for about an hour and a half, turning half way through cooking time.
Peel peppers and remove seeds.
Pull peppers apart with your hands to make long sections of pepper (you can use a knife, but this is so much easier to do while you are seeing the peppers!) Place in bowl. Add the tomatoes, crushed garlic and olives if using. Sprinkle with salt. Add oil and vinegar (balsamic is great if you tend to like a slightly sweeter sauce.) Toss. Serve cold or room temperature.
This salad is best if you can leave it for an hour or two for the flavors to develop.

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September 2, 2013 | Posted in:

Garlic roasted carrots

This recipe is perfect alongside Chicken Marvelosa. It comes from our friend Norene Gilletz’s book Norene’s Healthy Kitchen (Whitecap books), and is the ideal side dish to serve at a family gathering. Roasting brings out the natural sweetness of the carrots, or add a dash of honey for the High Holidays.
Roasted garlic carrots

Ingredients

1 large onion, sliced
2 lb (1 kg) carrots, peeled and cut in 2-inch lengths
3 to 4 cloves garlic (about 3 to 4 tsp minced)
2 to 3 Tbsp olive oil
Kosher salt and freshly ground black pepper

Preparation Instructions

1. Preheat the oven to 375°F. Spray a 9- × 13-inch glass baking dish with cooking spray.
2. Place the onion, carrots, and garlic in the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste; mix well. For best results, the carrots should be in a single layer in the dish.
3. Roast, uncovered, for 45 to 60 minutes or until golden and tender, stirring the carrots occasionally. Serve hot or at room temperature.
Yield: 6 servings. Keeps for up to 2 days in the refrigerator; reheats well. Don’t freeze.

Find variations on the recipe here. Thanks Norene!

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October 10, 2012 | Posted in:

New england baked beans

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Preparation instructions

Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.

Submitted by: Jennifer L

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October 1, 2012 | Posted in:

Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

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October 10, 2011 | Posted in:

Stuffed green peppers

from Jennifer L.’s book, North Branch , MN

Ingredients

6 large green peppers
1 lb ground beef
1/2 c. chopped onion
1 (16 oz) can tomatoes, cut up
1/2 c. long grain rice

Preparation instructions

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion, and the 1/4 c. chopped green pepper till beat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt , worcestershire, and dash of pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 min. or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 inch baking dish. Bake, covered, in a 350° oven for 30-35 min.

Submitted by: Jennifer L

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September 27, 2011 | Posted in:

Potato salad

by Mandy D.’s book, Colton, SD

Ingredients

8 medium potatoes, peeled
4 eggs
1 onion, chopped
1/2 cup chopped celery

Dressing:
2/3 cup Mayonaise
1/4 cup mustard
2 tbsp pickle juice
salt and pepper to taste

Preparation instructions

Boil potatoes until tender and then cut up and cool. Boil the eggs until firm (about 15 minutes) and then rough chop and cool. Once both are cooled put together in a large bowl and add onion and celery. Mix dressing ingredients together. You can adjust levels of ingredients by taste or texture. If you like a thicker dressing, increase amounts of mayo, mustard and pickle juice. Add the dressing to the potato mixture and mix well. Chill before serving.

Submitted by: Mandy D

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