SGITW Recipe Book 3 - Something Good in The World

Something Good in the World
at Hilltop Hanover Farm:
Earth School Recipe Book Three
2010-2011
Bird Feeders
Ingredients:
10 pinecones
16oz. jar of peanut butter
3-4 cups birdseed
Directions:
Cover pinecone with peanut butter
Next, roll the pinecone in birdseed.
Tie a string onto one end and hang in a tree
and watch the birds enjoy your gift.
Rye Bread with Caraway Seeds
Ingredients:
2 cups milk, scalded
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1/2 cup lukewarm water
4 cups rye flour
2 1/2 cups whole-wheat flour
2 tablespoons caraway seeds
(optional)
Directions:
Dissolve yeast with 5 tbsp
warm milk, 1 tblsp sugar in
flour
wait until yeast bubbles and
then work all flour in,
either by hand or
machine. (When using machine,
do not over knead.)
Let rise for about one hour
quickly knead again and form into a loaf
Let rise again for 30 min
Place in greased loaf pan and bake at 375 for about 30 min.
SUNBUTTER GREENIES
COOKIES
Ingredients:
2 cups gluten free flour
1 /2 tsp xanthum gum
1tsp baking soda
1tsp salt
1 1/2 cups sunbutter sunflower
1 1/2 cups maple syrup
2 tsp vanilla
1 cup chocolate chips (optional)
Directions:
Preheat oven 350
Mix dry ingredients
Melt sunbutter and mix with syrup and vanilla
Combine and add chips
drop onto cookie sheet
Bake 15 minutes
yields: 24
Po o r M a n 's H o n ey
O r D a n d elio n Sy r u p
Collect flowers of dandelions about 4-5 cups
*Be sure area does not get sprayed with chemicals
Place in a pot and cover them with water
Add ½ of a lemon and boil for about 15 minutes
Strain out flowers
Measure out an equal amount of sugar to liquid and combine
Cook this liquid slowly over medium-low heat- until it becomes syrup
Pour into clean jars
This can be refrigerated up to 3 weeks
QUINCE JELLY
Ingredients:
6 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels on
1/4 cup lemon
juice
Directions:
Place the
quinces in a
large pot,
and pour in
water. Bring
to a boil,
then reduce
heat to low,
and simmer,
covered, for
15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon
juice in a heavy pot, and bring to a boil over high heat, stirring constantly.
Stir in pectin, and return to a boil. Boil for 1 full minute, stirring
constantly. Remove from heat and skim off foam. Ladle into hot sterile jars,
and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after
opening.
WATERMELON BLUEBERRY ICE POPS
Ingredients:
3 ¾ Cups Chopped Seedless
Watermelon
2 tblsp. Lime Juice
1-2 tblsp. Sugar
1 Cup Fresh blueberries
Directions:
Puree watermelon, lime juice and sugar to taste in a food
processor or blender until smooth.
Divide blueberries among freezer-pop molds. (We used 3 oz.
paper cups)
Top with the watermelon mixture. Insert the sticks and
freeze until completely firm, about 6 hours. Dip the molds
briefly in hot water before unmolding.
Yields: 10 3oz. freezer pops
Kale Chips
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 tsp. salt
Directions
Preheat an oven to 350 degrees F
Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick
stems and tear into bite size pieces.
Wash and thoroughly dry kale
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Then share with a friend…
Fry Bread
Ingredients:
1 and a half cups white flour
1 tablespoon baking powder
1 and half tablespoon sugar
1/2 cup water
Directions:
add whole milk to flour as
mixing to get the right texture
roll it, cut it, make into pancake
size pieces (use extra flour to keep
it from being sticky)
deep fry in hot vegetable oil
Recipe by Arlene Fire of the
Lakota Nation
Pesto and Noodles with Vegetables
Ingredients:
3 cloves garlic
1/4Cup pumpkin seeds, roasted
2 Cups packed arugula
½ Cup chopped fresh basil or parsley
¼ Cup miso
¼ Cup extra virgin olive oil
Juice of 1 lemon
½ Teaspoon salt
1 shallot, or small onion,
finely diced bok choi, or
suitable vegetables in season,
chopped
8 oz Udon noodles
Zest of 1 lemon
1 tablespoon pumpkin seeds,
roasted, for garnish
Directions:
1. In a food processor,
combine garlic, pumpkin
seeds, arugula, basil or
parsley, miso, oil, lemon juice
and salt. Process until smooth. Set aside.
2. Heat a little olive oil in a small skillet. Sauté onion until soft. Add bok choi
chopped stems or vegetables you will be using. Once vegetables are tender, add bok
choi leaves and cook 1 minute longer. Remove from heat.
3. Cook noodles; drain. Toss with pesto and vegetables. Garnish with lemon zest
additional roasted pumpkin seeds.
Laurie Gershgorn “the alternative chef”
www.healthyculinarycreations.com [email protected]
Pizza Margherita
Ingredients:
4-6 medium tomatoes, sliced
2 Cups shredded mozzarella cheese
½ Cup fresh basil, rinsed and patted dry
2- 12” pre-made pizza crusts
Directions:
Evenly arrange your sliced tomatoes on the pizza crust.
Sprinkle the mozzarella cheese (slices of fresh mozzarella is another option)
Lay basil on top.
Preheat oven to 550 degrees F.
Place pre-made crusts on a cookie sheet and slide into the oven and bake for
approximately 8 to 12 minutes, or until the cheese is melted and the crust is
golden.
(Adapted from Story of the World Activity Book One, by Susan Wise Bauer)
CRABAPPLE JELLY
Collect 8 cups of crabapples (remove stems and wash)
3 cups sugar
Add a few slices of lemon
1 (3 inch) cinnamon stick (also optional)
Cook until they are soft
Directions:
Place all the crabapples in a large pot and add enough water to be able
to see, but not so much that the crabapples are floating. Bring to a
boil, reduce heat to medium, and let simmer for 10-15 minutes. The
apples should soften and change color.
Strain through cheesecloth (you should have about 4 cups of juice.)
Discard pulp and pour the juice back into the pan. Bring to a simmer,
and let cook for 10 minutes. Skim off any foam that comes to the top.
Next, stir in the sugar until completely dissolved. Continue cooking at a
low boil until the temperature reaches 220 to 222degrees F. Remove
from heat.
Have sterilized jars ready and pour jelly
*this jelly does not need any pectin, the fruit themselves have it.
GLUTEN FREE BANANA OATMEAL
COOKIES
Ingredients:
2 cups rolled oats, gluten free certified
2/3 cup almonds
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups mashed banana (about 3 bananas)
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
3/4 cup raisins
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a cookie sheet. Grind oats and
almonds to a coarse powder in food processor or
blender. Pour them into a large mixing bowl.
3. Stir in baking powder, salt, cinnamon, and
nutmeg.
4. In separate bowl, beat together bananas, oil, and
vanilla until smooth and creamy.
5. Add banana mixture and raisins to oat mixture.
Mix well. Drop cookie
dough by tablespoons onto prepared baking sheet.
Bake for 13 to 16
minutes, or until bottoms are golden brown.
Yield: 3 dozen
Laurie Gershgorn “the alternative chef”
www.healthyculinarycreations.com [email protected]
Homemade Apple Sauce
Ingredients:
4 apples – peeled, cored and chopped
¾ cup water
¼ cup sugar (optional)
½ teaspoon ground cinnamon
Directions:
In a saucepan, combine apples, water,
sugar, and cinnamon. Cover, and cook
over medium heat for 15 to 20 minutes,
or until apples are soft.
Allow to cool, then mash with a fork or
potato masher.
Crepes
Ingredients:
1 cup four
1 cup milk
1 egg
Directions:
Beat well, add a bit of sparkling water to make it thinner if needed
Ladle one large spoon
into frying pan with a
small amount of
canola oil.
Get it as thin as
possible, flip over as
soon as possible and
same on the other
side.
Fill crepes with jam, honey, Nutella or make it savory drizzled with chocolate
MARIA’‛S MUFFINS
Ingredients:
1 cup brown rice flour
½ Cup oil
½ Cup honey
2Tbls. Flax meal
½ tsp. Baking Powder
½ tsp. Baking Soda
1tsp. Cinnamon
½ Cup chopped nuts
(optional)
1Cup of one of the following: zucchini, apples, carrots…
1/2Cup raisins or chocolate chips (also optional)
Directions:
In a large bowl, add all of the ingredients listed above and mix well.
Spoon batter into muffin tins, filling ¾ full, bake @ 350 for 15 - 20 minutes
Yields: 12-15 muffins
Fried Plantains
Ingredients
1 cup oil for frying
2 plantains
Directions
Preheat
oil in a
large,
deep
skillet
over
medium
high
heat.
Peel the plantains and cut them in half. Slice the
halves lengthwise into thin pieces.
Fry the pieces until browned and tender. Drain
excess oil on paper towels.
Daal
Ingredients:
 1 cup Moong Daal (split yellow lentil) washed thoroughly
 1 cup Masoor Daal (split red lentils) washed thoroughly
 1/4 tsp asafetida (if you can’t find this, you can substitute it for 2 cloves of
garlic, peeled and slivered).
 1 tsp tumeric powder
 1 tsp red chili powder
 2 tbsp vegetable/ canola/ sunflower cooking oil
 1 large onion chopped fine
 1 medium tomato chopped fine
 1 tbsp garlic paste
 1/2 tbsp ginger paste
 2 tsp. Coriander powder
 1 tsp cumin powder
 1 tsp Sambar Masala (see recipe below)
 2 tbsp ghee/ clarified butter (see recipe below)
 7-8 curry leaves
 1 tsp Paanch Phoran (see recipe below)
 2 green chilies chopped fine (optional)
 Salt to taste
 ¼ cup chopped coriander leaves to garnish
Preparation:
Mix the 2 washed Daals together in a pressure cooker and add enough
water to just cover. Add the asafetida, 1/2 tsp of turmeric and red chili powder
and salt to taste and cover. Set up to cook on a medium flame. Allow one
whistle/ pressure release and reduce flame to simmer. Cook till you hear 2
more whistles/ pressure releases and turn off. Keep aside without opening the
pressure cooker.
Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame.
Add the onions and fry till translucent.
Add the tomatoes, ginger and garlic pastes and fry till the tomatoes are soft
and pulpy.
Add all the powdered spices - coriander, cumin, Sambar Masala (recipe on
following pages) and the remaining 1/2 tsp of turmeric and red chili powders.
Mix well and fry for 5-7 minutes.
Release the steam from it and open the pressure cooker. Add the boiled
Daals to the masala and mix to blend well. Season with salt if necessary. Cook
for 10 minutes on a medium flame. Stir occasionally.
In another small pan, heat the ghee (available at health food store) until
quite hot (on a medium flame). Add the paanch phoran (recipe on following
page), curry leaves, green chilies and fry for 2-3 minutes or till the mixture
stops sputtering. Stir often.
Turn off fire and add this mixture to the Daal. Stir well. Garnish with
chopped coriander leaves and serve hot with Chapatis or plain boiled rice.
This recipe is worth the work….Delicious!
Herbal Infused Honey
If you grow your own herbs, gather them early in the morning, so they’re as
fresh as possible. Consider your tastes when choosing the herbs. Pick herbs of
your liking: Thyme, Lavender or Melissa,
Wash the herbs under cold water to remove soil and old leaves.
Fill pint jars with honey about 4/5 full. Use a light, mildly flavored honey so
that the herbs will have a stronger flavor. Chop the herbs into fine pieces. Use 3
o 5 tablespoons for delicate-flavored herbs and 2 to 4 tablespoons for stronger
herbs.
Place herbs into a reusable tea bag and put in a pint jar. Set the jar I n a sunny
windowsill for one to two weeks, turning occasionally. (It takes time for the
honey to steep and reach maximum intensity.)
After one week, taste the honey. If the flavor is strong enough, remove the bag
and discard. If a stronger flavor is desired, either add more herbs or let the herbs
steep for another week.
*use herbal honey for cough or cold
Vanilla Maple Frozen Yogurt
Ingredients:
4 cups plain yogurt
1 vanilla bean
2/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
Directions:
1. Place yogurt in strainer over a bowl. Let drain in refrigerator
overnight.
2. Slice the vanilla bean lengthwise and scrape out seeds.
3. Whisk together drained yogurt solids, vanilla seeds, maple syrup, and
cinnamon in large bowl until smooth. Churn in ice cream maker about 25
minutes (or use frozen yogurt in blender).
*If you do not have an ice cream maker, freeze yogurt after straining, and use a
blender. Blend until creamy, 3 minutes.
Laurie Gershgorn
“the alternative
chef”
www.healthyculinary
creations.com
FLAKY BISCUITS
Ingredients:
2 cups whole wheat pastry flour
1 tablespoon baking powder
3/4 teaspoon sea salt
8 tablespoons solid coconut oil or unsalted butter
3/4 cup milk (dairy or non dairy)
2 tablespoons water
Directions:
Preheat the oven to 375 degrees F. Grease or line a baking sheet with
parchment paper.
1. In a bowl, sift flours, baking powder and salt. Whisk to combine.
2. Cut in butter and coconut oil using a pastry cutter or two knives until
crumbly.
3. Pour in milk and gently mix with rubber spatula until just combined.
4. Place dough on lightly floured table and gently roll out to the shape of a
rectangle, about 1/4” thick. With the long edge facing you, fold in both short ends
to meet in the middle. Then fold the dough by taking the long end towards you and
folding it to the other long end, creating a square.
Roll this square 3/4” thick.
5. Cut out circles using the top of a glass as a cutter or use a circular cookie
cutter.
6. Transfer to the prepared sheet pan or cookie sheet. Brush each with water.
7. Bake in oven 6 minutes, then turn the pan and bake another 6 minutes.
Biscuits are done when slightly browned.
Yield: 12
Laurie Gershgorn “the alternative chef” www.healthyculinarycreations.com
Oatmeal Cranberry Cookies
With Chocolate Chips
Ingredients:
½ cup (1 stick) unsalted butter, at room temperature
1 cup firmly packed brown sugar
1 egg
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup quick-cooking rolled oats
½ cup dried cranberries
½ cup white chocolate chips (you
can use regular)
Directions:
Preheat the oven to 350F.
In a large bowl, beat the butter
and sugar together until light
and fluffy. Add the egg and
vanilla, and beat to combine. In
a medium bowl, combine the salt, flour, baking powder, baking soda and oats. Stir well to
blend.
Add the dry ingredients to the wet ingredients and stir to blend. Stir in the cranberries
and chocolate chips. Drop by rounded teaspoonfuls onto an ungreased baking sheet 1 ½
inches apart. Bake for 12 to 15 minutes, or until golden. Let cool for 1 minute on the
baking sheet, then transfer to wire rack.
Yields: 24 cookies.
Bon appétit!
Blueberry Muffins
Ingredients:
1 ¼ cups Pamela’s mix (a wheat-free & gluten-free baking mix, available at Mrs. Greens)
¼ cup water
1/3 cup honey (or ¼ cup sugar)
1 large egg
1tsp vanilla
¼ cup chopped walnuts (optional)
½ cup blueberries
Directions:
Mix all ingredients together and spoon into greased muffin pan 2/3 full
Bake for 18-20 min @ 350degrees
Anya’s
Potato
Pancakes
Ingredients:
5 raw potatoes, peeled and shredded
1 egg
Pinch of salt
3-4 Tblsps. Flour (any flour choice is good…rice, buckwheat, fava,
chickpea…)
Directions:
Mix all the above ingredients together and spoon into small pancake
shape. Fry in hot oil until both sides are golden brown (a cast iron pan
wiped with oil works well)
*you can add turmeric, minced garlic and onion, or other herbs and
seasonings of your liking
Braided Sweet Bread
Ingredients:
5 cups bread flour
5tbsp+2tsp sugar
1/2 tsp salt
2 large eggs
1 cup milk
1package yeast (Red Star) yeast
3 tbsp butter (cut into small
pieces, softened at room
temperature)
Directions:
Dissolve yeast with 5 tbsp warm milk, 1 tblsp. sugar in flour
wait until yeast bubbles and then work all flour in, either by hand or
machine. (When using machine, do not over knead.)
let rise for about one hour
quickly knead again and form into braids as demonstrated in class
Let rise again for 30 min
* glaze with a egg yolk/milk mixture and bake at 375 for about 30 min.