Washington County Community Gardens

Subtitle

Recipes from the WCCG Gardeners

 

Chicken Corn Chowder

4 Tbls. butter or margarine

2 boneless/skinless chicken breasts

1 Tbl. olive oil

6 Tbls. chopped onions or leeks

3/4 cup celery

3 small carrots

2 1/2 cups hot water

2 cups raw potatoes

3 cups frozen corn (thawed)

2 Tbls. sugar

2 tsp. salt

1 pinch pepper

1 qt. half & half

3 Tbls. flour

Place olive oil in 4 qt. dutch oven. Cut chicken into small pieces, add to pot & cook until no longer pink in middle. Coarsely chop celery  & thinly slice carrots. Add butter, onions, celery and carrots to pot & simmer 5 minutes until soft, but don't brown. Add water, potatoes, corn & seasonings. Cover & simmer 20 minutes or until potatoes are barely tender. Whisk flour into 1 cup of half & half and stir into the soup. Add the 3 remaining cups and simmer about 15 minutes until soup is thickened to a creamy consistency.

 

 

 

 

 

 

CUBAN BLACK BEANS AND RICE

Serves 7-9

7 cups cooked black beans

3 Tbls. olive oil

6 garlic cloves, minced or pressed

1 cup chopped onion

2 tsps. ground cumin

2 tsps. ground coriander

2 tsps. paprika

1 cup chopped carrots

1 red or green pepper, chopped

salt & pepper to taste

1/2 cup fresh chopped parsley

1 cup orange juice

2 tomatoes, chopped

6 cups hot cooked brown rice

hot sauce to taste, or on the side

sour cream

The night before cooking, pour enough boiling water over beans to cover by 2 inches. Let soak 4 hrs. or overnight. Cook in same water, adding more as needed & bring to a boil. Reduce heat and simmer for about 1 1/2 hrs. until beans are soft, but retain their shape. Drain cooked beans and reserve some liquid. (Or use chicken or vegetable broth.) In large skillet, saute onions, garlic and spices in oil until onions are translucent. Add carrots & saute 3-4 minutes. Add peppers, saute for 5 more minutes. Add salt, pepper, parsley, OJ and tomatoes and simmer until veggies are tender. Combine drained beans with vegetable mixture. Puree 2-3 cups of veg.-bean mixture in food processor with enough reserved liquid or broth to make a smooth puree. Stir into remaining and simmer 10 minutes. Check for salt. Either stir rice into bean-veg mixture or serve veg-bean on top of hot rice. Top with hot sauce and a dollop of sour cream.

 

From Gretchen Fincke

 

JAN'S CARROT CAKE

2 cups sugar

1 1/2 cups oil

4 eggs

1/2 tsp. salt

2 cups flour

2 tsps. baking soda

2 tsps. cinnamon

2 cups grated carrots

1 cup chopped nuts (opt.)

Beat together eggs, sugar & oil. Combine flour, soda, salt & cinnamon. Add to egg mixture. Blend well & add carrots. Bake at 350º for 50 minutes in a 9 x 13" pan. Cool & frost

Cream Cheese Frosting

6 oz. cream cheese

6 oz. softened butter or margarine

3/4 lb. powdered sugar

1 tsp. vanilla

From Jan Siemers

CHOCOLATE-ORANGE ZUCCHINI CAKE

2 cups unpeeled summer squash (any), sliced

2 Tbls. orange juice concentrate

3/4 cup buttermilk

2 cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. orange zest

1/4 tsp. mace

1/2 cup unsweetened cocoa

3 eggs

1 tsp. vanilla

1 1/2 cups sugar

1/2 cup vegetable oil

1 cup chopped nuts (opt.)

Place squash in lg. pan and cook in the OJ concentrate, covered, 8-10 minutes. Puree in blender. Add buttermilk. Set aside. In separate bowl, combine next 8 ingredients. In another bowl, beat eggs, add vanilla, sugar, oil & zest. Stir dry ingredients and egg mixture alternatively into squash mixture. Beat well. Stir in nuts. Pour batter into greased 9 x 13" pan. Bake at 350º for 35-40 minutes.  Cool and glaze.

Orange Glaze

1 1/2 cups powdered sugar

1 Tbls. orange juice concentrate

1 Tbl. softened butter

Beat all ingredients together well. 

 

From Gay and Nancy

 

 

CHILLED BEET SOUP WITH SOUR CREAM

4+ cups low sodium chicken broth

1 lb. beets, peeled & chopped

1 cup chopped onion

3/4 cup peeled, chopped carrots

2 tsps. chopped garlic

1 tsp. sugar

2 Tbls. chopped fresh dill or

2 tsps. dried dillweed

2 Tbls. chopped fresh chives or green onions

sour cream

Combine 4 cups broth, beets, onions, & garlic in med.  saucepan. Bring to boil. Reduce heat to med.-low. Cover & simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin w/additional broth if soup is too thick. Mix in sugar. Season with salt & pepper. Cover and chill until cold, at least 4 hrs. or overnight. Can be prepared 2 days ahead. Keep refrigerated. To serve, mix chives and dill into sour cream. Top each bowl of soup with a dollop of sour cream.

From Patty Oglesby

 

 

KALE SLAW

4 cups diced kale

1 onion, diced

1 diced pepper

4 cloves garlic, minced

1 lg. carrot, shredded

Dressing

1/3 cup brown sugar

2 Tbls. balsamic vinegar

2 Tbls. apple cider vinegar

1/4 cup water

1/4 cup olive oil

2 cloves garlic

1 med. apple, diced - opt.

1/2 cup raisins - opt.

Combine diced & shredded veggies. Whisk together dressing ingredients and toss with veggies. Add the apple and raisins for a slightly sweeter salad with more texture.

From Patti Schmidt

 

 
 
 
 
 
SWISS CHARD AND GRUYERE CHEESE TURNOVERS
Ingredients:
2 Tbls olive oil
1 large onion chopped
1 bunch swiss chard, stems removed and leaves cut into 1/2 inch strips(about 6 cups) or use spinach
1 small sweet potato(8 ounces) peeled and grated
5 ounces grated gruyere cheese ( about 1 cup)
2 tsp fresh or dried thyme leaves (I used dried)
kosher salt and black pepper
2(9 inch) refrigerated, rolled pie crust cut in half(to form 4 half circles)
1 egg, beaten
 
 
Heat oven to 400 degrees. Heat oil in large saucepan over medium heat. Add the onion and cook, stirring often until softening, 4 or 5 minutes. Add the chard and cook, stirring until wilted,2 or 3 minutes. Transfer to large bowl and fold in sweet potato,gruyere,thyme, 3/4tsp salt and 1/4 tsp black pepper. Let cool 10 minutes.
 
Divide evenly, spoon the mixture on one half side of each half circle pie crust, leaving 1/2 inch border. Dot the borders with water,fold over the dough to form a quarter circle and press firmly to crimp and seal. Cut 3 slits in each turn over.
 
Transfer the triangular shaped pie on a parchment lined cookie sheet, brush with the egg, bake until golden brown, 20- 25 minutes. Serve with a green salad. Great meatless meal and a good use of swiss chard. Can be made ahead of time, covered and refrigerated until ready to bake. Reserve brushing with the egg until just before baking. It may have to bake a few minutes longer if refrigerated first.
 
Enjoy!
Mary Molchany
 
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SUN DILL PICKLES
 
Wash enough pickles for a one-gallon jar. The recipe can be made in 2 - 2qt. jars OR 4 - 1qt. jars. When making half a recipe, scale down the brine accordingly. Small pickles can be left whole; large pickles may be cut into spears and hamburger slices can also be made.
 
FOR EACH QUART JAR ADD:
 
2 heads of dill
3 cloves garlic (optional)
2 hot peppers (optional)
2 slices onion (optional)
 
BRINE FOR ONE GALLON (4 QUARTS):
 
2 quarts water
2 cups white vinegar
1/2 cup CANNING salt
 
Boil brine for 2 minutes. Stuff jar(s) with pickles, dill, and whatever else is being used. Pour hot brine over pickles; seal with a canning lid and ring. Place jar(s) in sun and let stand for 3 to 4 days. Store in refrigerator. They will be crispy and tasty and last for several months if you don't eat them right away.
 
TARRAGON PESTO
 
1 c. fresh tarragon leaves
1 c. fresh flat-leaf parsley
1/2 c. slivered almonds
1 c. grated Parmesan cheese
2 cloves garlic
juice and zest of one lemon
1/4 c. olive oil
1/4 tsp. EACH salt & pepper
 
Place all ingredients in a food processor and pulse several times until mostly smooth. Be sure to scrape down sides occasionally.
 
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SAGE PESTO
 
1/3 c. fresh sage
1 1/2 c. fresh flat-leaf parsley
2 large cloves garlic
1/2 c. Parmesan cheese
1/2 c. toasted walnuts
salt & pepper to taste
Place ingredients in a food processor and pulse till mostly smooth. Slowly add:
1/2 c. olive oil
 
For a delicious pasta sauce add about 3/4 c. cream. Mix into pasta.
 
From Nancy Schmidt #19
 
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FRITTATA BITES WITH CHARD AND SAUSAGE  (From Milwaukee Journal Sentinel, 10/24/10)

Makes 20 appetizers

1 bunch (about 12 ounces) Swiss chard, stems and center ribs removed

1 tablespoon olive oil

1 cup chopped onion

8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces

8 large eggs

¼ cup heavy whipping cream

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 cup crumbled feta cheese (about 4 ½ ounces)

Fresh Italian parsley leaves

Preheat oven to 325 degrees.

Coat an 8-by-8-by-2-inch glass baking dish with vegetable oil spray.

Bring a large pot of salted water to a boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.

Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.

In a large bowl whisk eggs, cream, salt and pepper. Add reserved chard and cooled sausage mixture. Add feta cheese and mix well.

Transfer to prepared baking dish.

Bake in preheated oven until set in center, 40 to 55 minutes. When done, transfer baking dish to rack and cool 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into pieces. Place pieces on rimmed baking sheet. Cover and chill.

(Dish also can be cooled slightly and served immediately at this point.)

When ready to serve, reheat in preheated 325 degree oven until heated through, about 10 minutes. Transfer frittata pieces to platter, garnish with parsley and serve warm or at room temperature.

Note: Frittata also can be served for breakfast/brunch cut into larger pieces.

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CHERRY TOMATO SALAD~From Delisa

1 gallon cherry tomatoes
2 cups basil leaves
1 clove garlic
2 Tbsp olive oil
1 Tbsp sea salt
8 ounce block of traditional feta cheese

Halve the tomatoes into a large bowl.  Thinly slice the basil into the tomatoes.  (I always roll the basil leaves into a "cigar", then snip them into little slices.)  Press (or chop) the garlic clove into the tomato/basil mixture.  Add the oil and salt, and toss lightly. (I usually let the salad stand like this for an hour or so to blend the flavors.)  When ready to serve, crumble the feta into the salad, and mix well.

(This, obviously, can be made with chopped tomatoes of any variety.)

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GINGER AND HONEY GLAZED CARROTS~From Patty O.
 
6 C  water
3/4 tsp salt
3 lbs young carrots peeled or scrubbed
2 Tbsp butter
2 TBSP honey
4 tsp finely chopped ginger
 
1. In 12-14" skillet combine water and salt, bring to a boil.  Add carrots.  Return to boil, reduce heat
Simmer covered 10 to 12 minutes or until carrots are tender.  Remove carrots and drain on paper towel
Discard water
2. In same skillet combine butter, honey and ginger.  Cook and stir over medium heat until butter is melted. 
Carefully add carrots.  Cook for 2 to 3 minutes or until carrots are glazed and heated through stirring
gently.
3. To serve, arrange carrots in a shallow bowl or on a platter: drizzle with remaining glaze from pan
Makes 10-12 servings
NOTE: To streamline last minute prep, carrots can be cooked , cooled, covered and chilled for up to 24 hours.
When ready to glaze, let carrots stand at room temperature for 1 hour.  Heat carrots in glaze for 4-5 minutes
 
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I didn't bring this dish but I did make it and thought it was very good
 
GREEN BEANS AND FENNEL
2 Tbsp softened butter
1 1/2 tsp fennel seeds crushed
1 1/2 tsp finely shredded lemon peel
3/4 tsp coarsely ground pepper
3 fennel bulbs (3 lbs total)
1 3/4  lb fresh green beans
 
1. In large bowl stir together butter, fennel seeds, lemon peel and pepper
2. Cut off and discard upper stalk of fennel.  Remove any wilted outer
layers, cut off thin slices from each base..  Cut fennel in quarters , remove
core.  Cut fennel lengthwise into 1/4 inch strips
3. In covered 4 qt Dutch oven cook green beans in small amount of 
boiling  water for 4 minutes. Add fennel;  Cook for 6-10 minutes more until vegetables
are tender crisp, drain
4. Add fennel and beans to butter mixture.  toss gently to coat.  Transfer to serving dish. 
Makes 8-10 servings
 
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CARROT AND MANDARIN ORANGE SALAD~ From Rita
 
4 cups shredded carrots
1 cup raisins
2 cans drained Mandarin oranges, juice reserved
1 cup coconut
1/2 c. mayo
1 tsp lemon juice
 
Soak the raisins in the orange juice; drain.  Combine carrots, raisins, oranges,  and coconut.  Stir in mayo and  lemon juice before serving.
 
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SWEET SOUR RED CABBAGE ~ From Mary.  I didn't bring this to the picnic, but it is the best red cabbage recipe ever!
 
1/4 cup butter
2 lbs red cabbage, thinly sliced (about 12 cups)
6 TBS sugar
2/3 c. balsamic vinegar
 
Melt the butter in a large pot, add cabbage and saute until slightly wilted, about 5 minutes.  Add sugar,  toss to coat evenly; add vinegar.  Reduce heat to medium-low, cover and simmer until cabbage is tender, about 30 minutes, stirring often.  Season to taste with salt and pepper.  Serves 6-8.
 
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TOMATO & BREAD SALAD~ From Mary
 
8 cups cubed  Italian or French bread
3 cups chopped tomatoes ( I like to use a variety of heirloom and cherry tomatoes)
1 cup minced fresh basil
1/2 c thinly sliced red onion
1/2 c. olive oil
2 TBS balsamic, red wine or cider vinegar
1/2 tsp salt
1/2 tsp pepper
1 clove (or more!) garlic, minced
 
In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk remaining ingredients together.  Drizzle over bread, mix well, cover and let stand for 30 minutes before serving.