Boise Co-op: Adventures in Cooking!

Vegan Leek and Potato Soup

2012-03-01T12:07:00.000-07:00

A note from Sylvie:

This soup is typically made with cream and garnished with adollop of sour cream. My vegan version is just as creamy and delicious. Usingcoconut milk is a great dairy alternative and I use the thick cream thataccumulates inside the can of coconut milk to create a thick sour cream liketopping. Just add a sprinkle of freshly chopped chives for a garnish.

Ingredients

4 large Yukon Gold Potatoes, peeled and cubed

4 c. Vegetable Broth

3 Leeks, green part trimmed

1 c. Coconut Milk, reserve accumulated cream from can

Salt and Pepper to taste

1/3 c. Whipped Coconut Cream, for garnish

Chives, freshly chopped, for garnish

Instructions

Place the cubed potatoes and broth in a large saucepan orcasserole and bring to boil. Lower the heat and simmer for 15 to 20 minutes.

Make a slit along the length of each leek and rinse undercold running water to wash away any dirt. Slice thinly.

When potatoes are almost tender, stir in the leeks. Add saltand pepper. Simmer for 10 to 15 minutes until both vegetables are soft. If thesoup is too thick, thin it down with more broth or water.

Blend the mixture in a food processor or blender to obtain asmooth soup. Stir in the coconut milk and

blend well.

In a separate bowl, put the cream that accumulated in thecan, use only the thickest part. Whip until the cream is fluffy and sour creamlike in texture.

To serve the soup, add a dollop of the coconut cream andsprinkle with some chives. Serves 6 to 8.

Mexican Vegetarian Lasagna

2012-02-23T12:32:00.000-07:00

Note from Sylvie: I make this hearty casserole all the time. It is so easy andfast to prepare, you will have a delicious, nutritious vegetarian main dish onthe dinner table in no time. This recipewas adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded andchopped

1 Medium Yellow Pepper, seeded andchopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted DicedTomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsedand drained

6 Tortillas (We used Local Madre’sTortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil overmedium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchiniand garlic and cook until tender, about 5 minutes. Stir in chili powder, cuminand cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans.Remove from heat.

Spread a small amount of beanmixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoonhalf the bean mixture over the tortillas. Top with half the cottage cheese andsprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heatedthrough and cheese is melted, about 25 minutes.

Serves 4 to 6.

Vanilla Egg Custard Ramekins

2012-02-15T15:11:00.001-07:00

From Fagor Dessert Kit Cookbook

The Fagor Pressure Cooker Dessert Kit offers an unusual,quick, and completely delicious way to prepare dessert in no time. It includesa medium silicone baking dish, 4 individual silicone ramekins and a metal rack. These kits are available at the BoiseCo-op.

Ingredients

1-2 Tbsp. Butter, enough to coat the ramekins

4 Large Eggs

2 c. Milk

½ c. Sugar

1 tsp. Vanilla Extract

1 pinch Nutmeg

1 pinch Cinnamon

½ c. Fresh Berries, for garnish, optional

Preparation

Lightly butter the bottom and sides of ramekins, place onthe metal rack and set aside. Add 2 cups of water to the pressure cooker andset aside.

In a large bowl, beat the eggs with the vanilla extract.Heat the sugar with the milk, then pour egg mixture, stirring constantly. Pourmixture into dish, being careful not to fill the ramekins more than ¾ full.Sprinkle with a little nutmeg and cinnamon.

Cover with a piece offoil. Lower the rack inside the pressure cooker. Lock lid in place and bring tohigh pressure. Lower the heat and cook for 1o minutes. Release the pressure,carefully open the lid, and remove the rack. Serve warm or cold.

Serves 4.

Risotto with Peas

2012-02-15T14:53:00.001-07:00

Recipe from Fagor.

This wonderful Mediterranean dish is easy and quick in a pressure cooker.

Ingredients

3 Tbsp Butter

1 small Onion, finely chopped

1 cup Arborio Rice

1 cup Frozen Peas

2 ¼ cups Chicken Broth

1/3 cup Parmesan Cheese

1/8 tsp Pepper

Instructions

In a cooker, heat 2 tablespoons oh the butter over mediumheat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion doesnot brown.

Add rice and sauté until light brown. Add peas and chicken broth;stir well. Close the lid and bring to pressure. Lower heat and cook for 7minutes.

Release pressure and open the lid. Stir in additional onetablespoon of butter, Parmesan cheese and pepper. Let sit until butter andcheese melts. Stir thoroughly and serve.

Serves 4.

Coconut Quinoa Pilaf

2012-01-25T12:13:00.001-07:00

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie’s Apple Ginger Juice

2012-01-18T15:49:00.001-07:00

¼ c. Apple Juice

1 Orange, peeled

½ Apple, washed and cored

1/8 tsp. freshly grated Ginger Root

1-1/4 c. Ice Cubes

Place all ingredients in the container of a high-speed blender in the order listed.

Secure lid and select LOW speed on your blender. Turn machine on and then switch to high speed. Process for 1 minute or until smooth. Serve immediately.

Makes about 2-1/2cups.

Use organic produce for the healthiest juices!

Sylvie’s Vegan Cream of Spinach Soup

2012-01-18T15:45:00.002-07:00

2 tsp. Olive Oil

¼ Onion, chopped

1 lb. Fresh Spinach, washed

3 c. Vegetable Broth

1 Tbsp. Cornstarch

¾ c. Coconut Milk

In a large saucepan, sauté onion in olive oil over medium heat until translucent, about 4 minutes. Add spinach and cover. Stir and cook for 5 minutes, or until all spinach is wilted slightly.

Place all ingredients into high-speed blender container in the order listed.

Secure lid and select LOW speed. Turn machine on, then switch to high speed. Process for 4 minutes or until steam escapes through the lid plug opening. Serve immediately.

Makes about 3 cups.

We recommend the Vitamix blender.

Sylvie’s Turkey Tagine

2011-12-13T16:44:00.002-07:00

Tagine is a succulent, traditional Moroccan dish, and I believe it to be the perfect stew, and this unique version offers a delicious way to use leftover turkey! Since the meat has already been roasted, it's a quick way to put dinner on the table in no time. The spice mix is a great way to introduce new flavors to your dishes.

1 Tbsp. Olive Oil

1 Yellow Onion, coarsely chopped

2 Garlic cloves, crushed

2 tsp. of Ras el Hanout (recipe follows)
1 tsp. Sweet Paprika

1 medium Yam (about 1 ½ cups), peeled, seeded and cubed

1 small Zucchini, cubed

2 small Carrots, chopped

3 Lbs. cooked Turkey Meat (leftover), cubed

1 c. Dried Currants
½ c. Water

Salt and Pepper to taste

Juice of ½ Lemon

Heat the oil in a tagine over medium heat. Cook the onion and garlic, and when they begin to brown slightly, add the dry spices. Stir well to coat, for about 1 minute.

Add the yam, zucchini and carrots, stir to coat, then add the water. Simmer, covered, for 10 minutes, or until the vegetables have softened, stirring occasionally. Add the turkey meat and currant; simmer for an additional 8-10 minutes. Adjust the seasoning to taste with salt and pepper. Add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and cook for a few minutes to thicken it.

Serves 4-6

Ras el Hanout

"Ras el hanout" translates from Moroccan into “head of the store.” This spice mixture can sometimes contain as many as 50 different spices. It is an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3 ½ Tsp

2 tsp. ground Ginger

2 tsp. ground Coriander

1 ½ tsp. ground Cinnamon

1 ½ tsp. freshly ground Pepper

1 ½ tsp. ground Turmeric

1 ¼ tsp. ground Nutmeg

1 tsp. ground Allspice

1/4 tsp. ground Cloves

Combine all ingredients; store in an airtight container.

Candied Chestnuts

2011-12-08T10:42:00.002-07:00

Marrons Glacés

A note from Sylvie:

Chestnuts are really delicious when they're simply roasted, but the candied version is a very special treat in France and is a traditional Christmas gift. They take about a week to make. But, this recipe is truly easy to prepare and is well worth the effort. I tested numerous methods of peeling the chestnuts, and I think this one's the most efficient.

3 lbs. Chestnuts

6 c. Sugar

2 whole Vanilla Beans or 3 Tbsp.Vanilla Extract

1 c. Powdered Sugar

Easy Peel:

Preheat the oven to 425 degrees.

With a small, sharp knife cut a cross on the outer layer of the chestnuts. Boil the chestnuts in enough water to cover them for 2 to 3 minutes. Drain and place on a baking sheet to roast for 8-10 minutes. Do not overcook them, as the skin will re-attach itself.

Remove chestnuts from the oven to peel them. It is best to work with them while they are still hot. You may do this step in batches and keep the chestnuts warm by covering them with a kitchen towel.

To Candy and Glaze the Chestnuts:

In a large saucepan, prepare the syrup by bringing 6 cups of water, 3 cups of sugar, and the vanilla beans to a boil. Turn heat off, and plunge the chestnuts into the syrup.Cover and set aside overnight.

The next day, add the remaining sugar,bring the syrup to a boil for 1 to 2 minutes, set aside and cover again. You will need to bring the syrup to a boil for 1 to 2 minutes everyday for 6 days, or until the syrup is almost completely absorbed. You will have enough syrup left to use in your glaze.

The last day, preheat the oven to 350degrees, then line a baking sheet with parchment paper. Drain the chestnuts well and place them on the lined baking sheet. In a medium bowl combine the powdered sugar with enough warm syrup to obtain a smooth paste. Dip the chestnuts in the glazing paste and place on the prepared baking sheet again. To set the glaze, bake the chestnuts in the preheated oven for 3 to 4 minutes, or until the glaze looks set and dried. Remove from the oven and when cooled place the chestnuts in an air tight container. They will keep for up to two weeks.

Patty's Blue Hubbard Squash Soup

2011-12-07T12:24:00.001-07:00

2 medium Blue Hubbard Squash

2 Tbsp. Olive Oil

1 Local Sweet Onion, diced

1 Leek (cut about 4”back on leek, compost stems), diced

1 tsp. Paprika

1/3 c. Olive Oil

1 tsp. ground Ginger

1 tsp. Chili Powder

1 tsp. dried Thyme

Salt and Pepper to taste
1 (32 0z) Vegetable Broth

Preheat the oven to 400 degrees.

Cut squash in half and remove seeds. Place squash on a wide-rim baking sheet, meat side down, and puncture with knife several times. Bake in the oven for about 1 hour or until flash is soft when punctured with a knife. Allow to cool, then scoop out the soft flesh and reserve.

In a medium-size skillet, heat the olive oil and sauté sweet onion over medium low temperature for about 5 minutes, then add leek and cook for another 5 minutes.

Put squash flesh, onion and leek mixture, the spices and the broth in the blender (you may need to divide into two or more batches, depending on the size of your blender). Blend until smooth.

Enjoy!

Sylvie’s Brioche and Chicken Apple Sausage Stuffing

2011-11-18T13:44:00.001-07:00

A note from Sylvie:

I like to experiment with this dish and use different types of breads to make my holiday stuffing. Brioche adds a unique, rich sweetness that I just love. It is best to buy the brioche a couple of days ahead of time to allow it to dry before using it. I also like to toast it in the oven for a few minutes. This prevents the stuffing from getting too wet and mushy. We are lucky to have great bakeries in town ,and I used the brioche from Café de Paris.

1 Brioche, cut into 1-inch cubes

3 Tbsp Olive Oil

1 tsp ground Ginger

1 tsp Cinnamon

1 tsp dried Thyme

1 tsp dried Rosemary

1 tsp dried Oregano

1 tsp dried Sage

1 tsp Celery Salt

1 medium Yam, peeled and cubed

1 lb. Apple Chicken Sausage (I used the Boise Co-op house made sausages), chopped

1 medium Red Onion (I used King Crown Local), minced

3 stalks Celery, sliced

1 medium Leek, washed, sliced

1-½ c. Spinach

1 Pear, peeled, cored and cubed

2 Tbsp dried Cherries

1/2 cup Chicken Broth, more if needed

3 Tbsp Maple syrup

3 Tbsp toasted Pumpkin Seeds

Salt and pepper to taste

Preheat the oven to 375 degrees.

In a bowl mix together cubed brioche and 1 Tbsp olive oil. Make sure to coat the bread well. Place on a baking sheet and toast for 7 to 10 minutes. Set aside.

In a large skillet heat 2 Tbsp olive oil over medium heat. Add the ginger, cinnamon, thyme, rosemary, oregano, sage and celery salt and cook for 2 minutes. Add the yam and cook, uncovered, on low heat for 8-10 minutes, stirring frequently. Add the sausage and cook for 10 minutes. Add the onion, celery, leek, spinach, pear, and dried cherries, cook for 5 more minutes then add the broth and maple syrup. Cook for an additional 5 minutes or until liquids have been absorbed. Season with salt and pepper.

Transfer the mixture to a large bowl, let it cool, then add the toasted brioche and toasted pumpkin seeds. This dish can be prepared up to 2 days in advance.

To re-heat, drizzle with a small amount of maple syrup and place in the oven at 375 degrees for 20 minutes. Bon appétit!

Glühwein, Mulled Wine

2011-11-04T12:21:00.003-06:00

Glühwein, Mulled Wine

1 bottle dry Red Wine

1/2 c. of Raw Cane Sugar

Juice and peel of one small Orange

2 Cardamom pods

4 Cloves

2 Bay Leaves

2 Cinnamon Sticks

Put all ingredients in a heavy bottomed pan. Stir to melt the sugar. Heat the mixture over low heat, and leave for about an hour - it should never boil, just sort of seethe.

Serve in small mugs (straining out the peel and spices), with optional shot of brandy, kirsch or other liqueur.

Notes: You may vary the sweetener to change the taste - honey is interesting, as is dark brown sugar or molasses.

Sylvie’s Camembert Cheese Purses

2011-11-04T12:20:00.000-06:00

Aumonieres au camembert de Sylvie

Sylvie’s Camembert Cheese Purses

Preparation: 10 min.

Cooking time: about 20 minutes

Makes 30 small purses

1 package Frozen Puff Pastry 14-oz, thawed and cut into squares, 2X2 inches

1 c. Chives, minced

1 small Camembert Cheese 8oz, cut into 1 inch cubes

1 Pear cut into ½ inch cubes

8 tsp Pine Nuts

Lightly grease a mini muffin baking pan. Place a small square of puff pastry dough in each mini muffin slot. Sprinkle a few chives, one piece of camembert, pears, a few pine nuts and seal the top, shaping the dough to make it look like a small purse. Bake at 375 degrees F for about 20 minutes or until golden brown.

Bon appétit!

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

2011-11-01T15:34:00.002-06:00

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Adapted form Gluten Free Goddess Recipes.

Serves 6-8

Prepared Caitlyn's gluten-free cornbread, recipe follows.

4-5 Tbsp. Olive Oil

1 tsp. dried Thyme'

2 tsp. Curry Powder, make sure it is gluten-free

½ tsp. ground Cinnamon

1 c. Celery, diced

1 c. Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 c. fresh Cranberries, chopped

1 c. Vegetable Broth, more as needed

2 Tbsp. Pure maple Syrup

Salt and freshly ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. Pay attention to not get them too browned. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool. When cooled, add in the cranberries.

Stir in the toasted cornbread, mix well. Add a little more olive oil, the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Seasonwith salt and pepper to taste.

This dressing is delicious served as a side dish to a holiday feast, but it is particularly stunning used as a stuffing for maple roasted acorn squash, (see recipe that follows). Just bake at 350 degrees for 20-25 minutes, serve and enjoy!

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 c. Corn Flour

1 c. Rice Flour

1 Tbsp. Baking Powder

1 tsp. Salt

¼ c. Sugar or Maple syrup

1 large Egg, or Gluten Free Egg Replacer

1 c. Milk, Rice Milk or Coconut Milk

½ c. Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. It is done when a toothpick pocked in the middle comes out clean. Be aware that gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes:

You may make this recipe using a mini muffin pan. It works great, just make sure you use a good gluten-free, non-stick spray.

For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.

If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.

Sylvie’s Tartines with Caramelized Onions, Emmentaler and Capers

2011-10-26T12:27:00.003-06:00

A note from Sylvie:

Tartines are very popular in France at the moment. Think of them as small individual pizza and just let your imagination create endless possibilities with toppings. Here is my version using my favorite local onions.

1 Tbsp Olive Oil

3 Yellow Onions, chopped, I used Kings Crown Organic and local

1 Sweet Candy Onion, chopped, I used Rice Family Farms Organic and local

Salt and Pepper to taste

A pinch of Nutmeg

4 Slice from a loaf of sandwich bread, I used Zeppole’s Scallion, Cheddar Sandwich Loaf

1 ½ cups Emmentaler Cheese (Swiss Cheese), grated—reserve 2 Tbsp to top the tartines

2 Tbsp Capers, strained

Preheat the oven to 375 degrees.

Heat the oil in a large frying pan. Add the onion and cook on medium heat for 15-20 minutes, or until the onions start to brown an caramelize. Season with salt, pepper and nutmeg. Place the slice of bread on a baking sheet. Put a small amount of cheese on each bread slice. Top with the caramelized onions, spread with the back of a spoon to create an even coat. Sprinkle the capers and top with the remaining cheese.Bake for 5-7 minutes, or until the cheese has melted and starts to bubble.

Serve immediately. These tartines are perfect served as an appetizer or with a green salad. Makes 4.

Gougeres (Cheese Puffs)

2011-10-25T16:11:00.002-06:00

A note from Sylvie:

This is the ultimate traditional appetizer from the heart of Burgundy. It can be served with any apéritif. I like to use fresh herbs such as chives, parsley, thyme or basil and add them to the dough right after the eggs have been incorporated. You may make gourgeres as much as a month ahead of time and freeze them. To reheat, bake for 10-15 minutes in a 325 degree oven.

¾ cup Flour

½ tsp Salt

A pinch of Cayenne Pepper

A pinch of Nutmeg

¾ cup Water

6 Tbsp Butter, cut into pieces

3 Eggs

3 oz Swiss Cheese, grated

Preheat the oven to 400 degrees F.

Lightly grease a baking sheet or line it with parchment paper. Sift the flour, salt, cayenne pepper and the nutmeg together.

In a medium size saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at the same time. Beat with a wooden spoon for about one minute, until the mixture is well blended and starts to pull away from the sides of the saucepan.Cook for 2 minutes over low heat, beating constantly, then remove the pan from the heat.

Add one egg at the time and stir well to blend until the dough is smooth and slightly shiny. The dough should pull away and fall slowly when dropped from a spoon. Add the cheese, stir to mix well.

Spoon dough into a pastry bag and pipe onto the prepared baking sheet in 1- to 1¼-inch rounds, spacing 1 inch apart.

Bake 25-30 minutes until golden brown. Cool slightly on a wire rack and serve warm.

Sylvie's Roasted Squash-Apple Soup

2011-10-19T13:40:00.002-06:00

Apples add just a hint of sweetness to this velvety squash soup. Try it for your Halloween Party as a delightful, colorful first course. I use a Turbo Blend Vita-mix Blender, wonderful to achieve an incredibly velvety texture. It also does everything for you, blending and heating the soup at the same time!

3 cups Butternut Squash, peeled, seeded, cubed and roasted
2 large Sweet-tart Apples, cored, peeled, cubed and roasted
1 Tbsp Olive Oil
¼ small Onion
½ Garlic Clove
¼ tsp Thyme
1/8 tps Salt
1 ¼ cups Chicken or Vegetable Broth
½ cup Coconut Milk, optional
Preheat even to 450 degrees.

In a large bowl, toss squash, apples, olive oil, onion, garlic, thyme and salt together. Spread evenly on a large rimmed baking sheet. Roast for about 35-40 minutes, stirring occasionally. Set aside to cool slightly.

Place roasted mixture in the blender, add ½ chicken or vegetable broth and coconut milk, if using. Secure 2-part lid and select low speed. Turn machine on and then switch to high speed. Process for 5 minutes or until steam escapes through lid opening and the soup starts to thicken, then gradually add the remaining broth, running the blender for an additional 30-40 seconds. Adjust seasoning and serve immediately.

Makes 5 cups
This soup pairs perfectly with the Zellerkats Riesling.

Health and Safety in Your Kitchen

2011-10-15T19:59:00.002-06:00

By Sylvie Ryan

Boise Co-op Culinary Educator

Proper hygiene and food handling, as well as cold storage and heating temperatures, are all important considerations when you're preparing food. We think of these practices as an essential in restaurant kitchens, but it is equally important to make some easy but vital efforts in your own kitchen, too. Here are a few reminders as the Holiday season approaches:

It Starts With Basic Kitchen Hygiene

I especially think of basic things such as washing your hands thoroughly with soap and water whenever preparing food. You also want to make sure to use different cutting boards and utensils for cooked and raw foods to prevent cross-contamination of bacteria, particularly when you are preparing poultry, meat or fish. Wash cutting boards and utensils well in hot, soapy water before and after each use. Changing and washing all dish cloth and towels regularly also helps in maintaining proper hygiene.

Some "Safe Food Preparation" Basics

You should completely thaw any frozen food, especially meat and poultry, before cooking. The best place to defrost food is in the refrigerator.

It is helpful to have multiple cutting boards that serve different purposes. In my kitchen, I actually labeled each board with a sharpy, so as not to confuse them.

Discard any thawed juices from meat and poultry, do not use them in your dishes. It is also important to never reuse a marinade.

Do not leave any cooked food, even pasta, rice or potatoes, uncovered at room temperature of any length of time; harmful bacteria can quickly multiply, even on cooked food, so cover it as soon as possible and place in the refrigerator until ready to use.

Cooking

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing the meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Also, cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Make sure you cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

Hot food should be held at 140 °F or warmer.

Cold food should be held at 40 °F or colder.

For Those Holiday Dinner Leftovers

Put leftover food into shallow containers and immediately place in the refrigerator or freezer for rapid cooling. Use cooked leftovers within 4 days. Reheat leftovers to 165 °F. Discard any food left out at room temperature for more than 2 hours.

Proper Storage

Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).

Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below, and the freezer at 0 °F or below.

Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days of purchase; other beef, veal, lamb, or pork, within 3 to 5 days.

Safe and happy holidays!

Sylvie's Pumpkin Tagine

2011-10-11T16:46:00.004-06:00

Sylvie’s Pumpkin Tagine—A Moroccan Stew

Serves 4-6

This vegetable tagine can be served with couscous or quinoa as a vegetarian meal, or as a side dish with chicken or lamb.

1 Tbsp Olive Oil
1 Yellow Onion, coarsely chopped
2 Garlic cloves, crushed
2 tsp of Ras el Hanout (recipe follows)
1 tsp Sweet Paprika
2 medium Pumpkin, about 3 cups, peeled, seeded and cubed (I used local Pie Pumpkin from Heath Farm)
1 cup Dried Apricots, finely chopped
1 cup Water
Salt and Pepper to taste
Juice of ½ Lemon

Heat the oil in a tagine over medium heat, and add the onion and garlic. When the mixture starts to brown slightly, about 3 minutes, add the dry spices. Stir well for about a minute to coat the onion. Add the cubed pumpkin and apricots and stir to coat them, then add the water. Simmer, covered, for 10 minutes or until the pumpkin has softened, stirring occasionally.Seasoning to taste with salt and pepper. To finish, add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and open cook for a few minutes to thicken it.

Ras el Hanout

Ras el hanout translates from Moroccan into “head of the store.” This seasoning mixture can sometimes contain as many as 50 different spices. It is also an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3½ tsp

2 tsp ground Ginger

2 tsp ground Coriander

1 ½ tsp ground Cinnamon

1 ½ tsp freshly ground Pepper

1 ½ tsp ground Turmeric

1 ¼ tsp ground Nutmeg

1 tsp ground Allspice

1/4 tsp ground Cloves

Combine all ingredients; store in an airtight container.

Foodie Tuesday Special: Suzanne's Alsatian Spaetzle

2011-10-11T16:25:00.004-06:00

This delicious dumpling recipe has been passed down in my family for many generations. We typically make them a day ahead of time and pan fry them in butter before serving, then sprinkle on some freshly chopped parsley for garnish. My mother's measure is 6 eggs to 1 kilogram of flour (2 pounds), but you may adjust as you wish. -- Sylvie Ryan

Serves 6

3 cups Flour

¼ tsp Nutmeg

Salt and Pepper to taste

1 ¾ cups Milk

4 large Eggs

In a large bowl, combine the flour, nutmeg, salt, and pepper. In another mixing bowl, whisk the eggs and milk together.

Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for at least one hour or overnight in the refrigerator.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. It is much easier to use a Spaetzle maker. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Use a large slotted spoon to drain them and place them in a buttered oven dish. Set aside until ready to use.

Spaetzle with Caramelized Onions and Gruyère

Pre-made Spaetzle

2 Tbsp Butter, cut into small pieces

1 ½ cups shredded Gruyère cheese

1 medium white Onion, thinly sliced

Melt the butter in a medium skillet and add the onions, cook to until they reach a golden brown, caramelized color over medium heat, about 15 minutes.

Pour the onion mixture over the spaetzle and sprinkle with gruyère. Bake for about 20-25 minutes at 375 degrees, or until the cheese has melted and has browned slightly.,

Clafoutis with Grapes and Toasted Almonds

2011-09-21T15:05:00.002-06:00

Traditionally, Clafoutis is prepared with cherries, but it seems that every time I try this recipe with a different fruit it comes out tasting deliciously creamy. I've made Clafoutis with raspberries, pears, figs, apples, apricots, peaches and now grapes. Just let your imagination create your own version. For a Gluten-Free version, just substitute the regular flour for a gluten-free flour mix.

1 cup sliced Almonds, toasted
1 Tbsp Butter
1 Lb. mixed Green, Black and Purple Grapes, I used Ron Mann’s local organic grapes
4 Eggs, beaten
1 cup Sugar
½ cup Heavy Cream, you may use milk or even coconut milk
½ cup Flour
1 tsp Vanilla Extract
1 tsp Kirsh, optional
1 Tbsp Confectioner’s Sugar, for garnish

Preheat the oven to 375 degrees. Place the almonds on a baking sheet and bake for about 5 minutes or until almonds start turning golden brown. Set aside to cool.

Butter a large gratin dish and place the grapes at the bottom of the dish.

In a large mixing bowl, beat the eggs then add the sugar and beat well to fully incorporate. Add the heavy cream, flour, vanilla extract, and Kirsh if using. Mix well and pour mixture over the grapes. Bake for 20 minutes, sprinkle the toasted almonds over the top. Bake for an additional 20 minutes, or until golden brown. Set aside to cool for a few minutes. Dust the top, using a sifter, with confectioner’s sugar. This dish is best served warm.

Pear Custard Stuffed Artichoke Bottoms

2011-09-20T11:48:00.003-06:00

Foodie Tuesday Special!

Serves 4 to 8

4-8 oz Mascarpone Cheese

1 Egg Yolk

1 Tbsp Heavy Cream

1 tbsp fresh Lemon Juice

1/2 tsp fresh Garlic, minced

¼ tsp Cayenne Pepper

Salt and freshly Ground Pepper to taste

1 Pear, ripe but firm

7 to 8 Artichoke Bottoms, Freezer Aisle

In a medium bowl, mix together the mascarpone, the egg yolk, the cream, garlic, cayenne pepper, salt and pepper to taste. Peel and core the pear. Minced the pear in very small pieces. Add to the mixture. Cut the bottom of the artichokes, to insure that they are stable. On a lightly greased baking sheet, arrange the artichoke bottoms. Pour a small amount of the cream mixture in each of them. Broil on the bottom rack for about 10 minutes, or until custard becomes golden brown. Serve immediately.

Note from the chef:

These may be served as a simple appetizer or as a usual topping for a green salad. I also like to add small, thin slices of bacon or prosciutto.

Sylvie's Marinated Olives

2011-09-14T13:34:00.002-06:00

Antipasto plates are the easiest snack to quickly put together for an improvised appetizer. In the summer months, I like to always have a few olives at hand in the refrigerator. Just add a few cheese varieties, some good bread and voila for a delicious appetizer. These marinated olives can be kept in the refrigerator for up to 3 weeks. You may add some freshly minced garlic a couple of hours before serving, keep in mind that this will shorten their storage time to one week.

4 Tbsp Capers
1 Tbsp Red Jalapeño, seeded and chopped (you may use any of your favorite hot peppers)
3 Tbsp Dried Rosemary, roughly crushed
3 Tbsp Fresh Basil, roughly chopped
2 Tbsp Fresh Oregano, roughly chopped
2 tsp Lemon juice
1 ½ cups Extra Virgin Olive Oil
1 cup Red Wine vinegar
3 cups Black and Green Olives, pit in-I used Minasso Picholine green and oil cured black olives (Aisle 11)
Salt and Pepper to taste

In a large bowl, put the capers, red jalapeño, rosemary, basil, oregano, lemon juice, olive oil, vinegar, salt and pepper. Whisk ingredients together until well combined. Add the olives and stir well to evenly coat the olives. Adjust the seasoning with salt and pepper to taste. Place mixture in the refrigerator for at least three hours, turning regularly to coat the olives with the sauce. Serve with toasted bread, roasted nuts and cheeses.

Panzanella

2011-09-12T14:27:00.002-06:00

Gluten Free Foodie Tuesday Special!
Panzanella: Toasted Bread Salad with Local Cucumbers and Tomatoes

I love this salad! It is really easy to substitute a few ingredients to make this dish Gluten Free. I used Teddy's GF French Bread, it is delicious and locally made! I also sometimes like to use the onion raw instead of roasted. To see the video of the preparation go to our Boise Coop You Tube Channel.

1 small Candy Onion, sliced into ½-inch wedges---I used Rice Family Farms
2-3 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Water
Salt and Pepper to taste
1 Loaf of Bread, best is a French Baguette or a Ciabatta
¼ cup Black Olive Tapenade
1 pint Cherry Tomatoes, cut in quarters---I used Rice Family Farms Sungold
½ Cucumber, seeded and cut into small dice
1 Tbsp Olive Oil
Salt and pepper to taste
2 tsp Basil Leaves, torn into small pieces

Heat the oven to 350 degrees. Grease a baking sheet. Toss the onion wedges with enough olive oil to coat them lightly and put them on the baking sheet. Drizzle balsamic vinegar and water. Season with salt and pepper and roast for 30 minutes, or until nicely browned and tender. Set aside to cool.

Meanwhile, trim the ends of the bread. Trim as much of the crust as possible and cut into ½-inch cubes. Toss the bread with enough olive oil and tapenade to coat and put on a baking sheet. Bake in a 350 degree oven for 10-15 minutes, or until the bread is crispy and lightly brown. Toss the tomatoes and cucumbers with 1 Tbsp olive oil, and a good pinch salt and pepper. Add the onions and toss. Right before serving, add the bread and basil leaves.

--By Sylvie Ryan, Boise Co-op Culinary Educator

Sylvie’s Gluten-Free Savory Fromage Blanc Tarte

2011-06-30T14:18:00.002-06:00

By Sylvie Ryan, our Culinary Educator

Fromage Blanc is not readily available in The States as it is in France. My version uses with Greek yogurt, is easy to make and resembles the taste and tangy texture of Fromage Blanc. The Greek yogurt is strained through a cheesecloth-lined colander. Let the yogurt strain overnight in the refrigerator-- the longer you strain it the thicker it will get.

1 Gluten-Free Pie Crust by Fuel for the Soul (in our freezer section)

3 cups Stained Greek Yogurt

6 oz Fresh Goat Cheese Fromage Blanc (I used Rollingstone Chevre)

3 Garlic cloves, thinly minced

3 Tbsp Fresh Chives, thinly sliced

1 Tbsp Parmesan, grated

Salt and Pepper to taste

5 Eggs (white and yolks separated)

Preheat the oven to 375 degrees and bake the pie crust for about 15-20 minutes. Remove from the oven and set aside to cool.

In a large bowl, beat together the strained yogurt, goat cheese, minced garlic, chives, Parmesan, salt and pepper. Slowly add the egg yolks and keep mixing until combined.

In a separate mixing bowl, beat the egg whites until firm.

Gently fold the egg whites into the yogurt mixture. Pour the mixture into the prebaked pie crust. Bake for 35-40 minutes or until the filling is set and golden.

Nutrition and the Gluten-Free Diet

2011-06-21T10:00:00.001-06:00

By Caitlyn Davies, our own Gluten-Free Gal

Living on a restricted diet can cause nutritional deficiencies to occur. However, when most people discover they are gluten challenged and decide to go on a gf free diet, they think they are on the road to health. This is certainly true, but let's take a look at how having food allergies sets you up to lose nutrients, and why some symptoms may persist even though the diet has been modified.

If you live with digestive distress for a period of time, its obvious how much it affects your life. What isn't so obvious is what is happening on the inside of our bodies. Food allergies, lifestyle, medications and stress add a great burden to the intestines.The body responds to this by creating inflammation. Over time, this can lead to the wearing away of the mucus that coats the intestines. In turn, the lining then becomes porous and that allows small particles of food, toxins and bacteria into the blood stream. This condition is commonly known as "Leaky Gut."

In addition to the symptoms of leaky gut (bloating, flatulence, inability to concentrate, headaches, irritability, allergies and Candida) the silent symptom is the loss of the very nutrients that your body is trying to absorb. The common nutrient deficiencies associated with various gluten-related disorders are a lack of all B vitamins (especially B-12), Iron, Calcium, Vitamin D and Fiber. If you are deficient in these nutrients, you may experience fatigue, difficulty sleeping and healing, depression and other negative mood states, disrupted menses, headaches, body aches and general malaise. The good news is most of these nutrient deficiencies can be found by simple tests and supplemented for a reasonable cost.

It takes a long time to wear down the body's natural defenses. Repairing a damaged digestive tract is a task the requires patience and eating foods that are gentle and nourishing. Foods like coffee, alcohol, refined carbohydrates, sugar and certain medications can contribute to the inflammation of the intestines and are best avoided when trying to repair the gut. Going gluten free is a huge, wonderful change. If you think you may be nutrient deficient, get tested and then get those nutrients! You deserve to feel good!

Top Ten Reasons I Like Living Gluten-Free!

2011-06-20T10:22:00.001-06:00

By Caitlyn Davies, our own Gluten-Free Gal!

10. I learned living without means living with something better!

9. I have energy!

8. Quinoa is better than rice!

7. You can live WELL off of veggies! Who knew?!

6. It's awesome to have a digestive system that works.

5. Absorbing Vitamins! Minerals! Antioxidants! Oh my!

6. Enriched my knowledge of nutrition, food and cooking.

5. Sunflower Mills-local and gluten free y'all!

4. I have energy!

3. Gluten-Free tours are fun!

2. Almost all of the alternative flours have more nutrition than wheat flour.

1. I feel so good!!!

.

Sylvie's Favorite Spring Greens

2011-03-31T12:47:00.001-06:00

By Sylvie Ryan, our Culinary Educator

April has finally arrived and I find myself craving fresh greens and salads rather than the soups I’ve been enjoying throughout the winter. This time a year it’s easy to see that nature is very much in transition, but the vegetables that are available in our Produce Department are just the teasing signs of the wonderful abundance yet to come. Greens such as sorrel, kale and dandelion are just so inspiring! They give me a new-found creativity in the kitchen. Here some of my favorite ways to use them.

Creamy Cole Slaw with French Sorrel

I originally made this recipe for an in-store demo. I was very pleased when Roben Latham, our Produce Manager, suggested that I use French Sorrel in cole slow to add a hint of tartness that is absolutely refreshing and delicious. Sorrel is very versatile— try adding it raw to salads, or coarsely chop it and add it at the last minute to any soup. It’s also particularly tasty in cream sauces, and pairs perfectly with grilled salmon.

5 cups thinly sliced Green Cabbage
3 cups thinly sliced Red Cabbage
2 cups shredded Napa Cabbage
2 Carrots, julienned
½ Red Onion, thinly sliced
1 cup thinly sliced French Sorrel
1 Tbsp minced Garlic
1 cup Small Planet Organic Garlic Herb Dip and Spread (available in our Produce Department)
2 Tbsp Honey
2 Tbsp Rice Vinegar
1 Tbsp White Wine Vinegar
2 Tbsp Fresh Ginger
Salt and Pepper to taste

In a large bowl, toss together the cabbages, carrots, red onion, and sorrel.

In a separate bowl, mix together the garlic, Garlic Herb Dip and Spread, honey, vinegars, fresh ginger, salt and pepper. Whisk the ingredients together to obtain a mayonnaise style sauce.

Add to the sauce to the cabbage mixture and toss well. You may need to adjust the seasoning. Place in the refrigerator for about one hour. Enjoy! Serves 6.

Quick Roasted Kale Salad

I never tire of such delicious and unique greens. I make this dish at least once a week and find it very satisfying served as a light dinner fare, with a couple slices of good whole grain bread.

2 bunches of Kale (preferably purple), washed and patted dry
2 Tbsp Balsamic vinegar (you may use fresh squeezed lemon juice instead)
1 Tbsp Walnut oil
2 Tbsp shaved Parmesan Cheese
Salt and Pepper to taste

Preheat the oven at 400 degrees F. Spread the kale onto a baking sheet and bake for 20-25 minutes, or until the edges are starting to crisp. Remove from the oven and place on a large serving dish. Sprinkle with the walnut oil, balsamic vinegar, salt, pepper, and the parmesan. Voila.

Dandelion

I remember picking these greens in fields with my grandmother when I was a child. She truly taught me to appreciate very potent and different flavors, though I instantly loved the bitterness of the leaves. Dandelion greens are perfect in salads, or sauteed in olive oil and served as a side to meat or fish.

Preserved Lemons

2011-03-24T15:04:00.000-06:00

From The Le Creuset Tagine Cookbook

A very pungent lemon flavor is produced by the use of preserved lemons, which are widely used in North African Cuisine. They are simple to make at home. These are ready to use in two weeks and will keep in an airtight, screw-top jar in the refrigerator for up to 2-3 months. Keep them submerged in the brine solution at all times.

2-4 Firm Lemons, organic and non-treated
5 Tbsp Salt
2 Cups hot Water

Make a brine solution by dissolving 1 Tbsp salt in 2 cups of hot water and allowing it to cool.

Cut the lemons into quarters and rub a tsp salt all over each piece. Pack the lemon quarters very tightly into a clean jar. Pour the brine solution over the lemons, making sure they are fully submerged. Cover tightly and store in the refrigerator.

Harsha: Semolina Morrocan Bread

2011-03-24T14:52:00.001-06:00

1 lb. Fine Semolina Flour
2 Tbsp Flour, sifted
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tbsp Yeast
1 tsp Anise Seeds
1 tsp Sesame Seeds
A pinch of Salt
1 Tbsp Olive Oil or Canola Oil (you may use butter)
1 ¼ cup Water (you may use milk)

In a large bowl, mix together the semolina flour, flour, sugar, baking powder, yeast, anise seeds, sesame seeds and salt. Add the oil and mix with the tip of your fingers until you obtain a sandy texture. Make a well in the center and add the water. Knead the mixture to form a soft dough (it will be slightly sticky). Section the dough and roll into small balls using the semolina to shape them, you should have about six. Roll some more into semolina and place onto a baking sheet that has been sprinkled with semolina. Let rest for 10 minutes.

Flatten the balls to create small disks and sprinkle with more semolina. Let rest for one hour.

Preheat the oven to 400 degrees. Bake the breads for 20 to 25 minutes. Remove from oven and let cool. Serve as a side dish for a Tagine, simply with butter and honey, or with your favorite cheese.

Makes 6 small loaves

Soup Starters!

2011-03-15T12:51:00.001-06:00

By Brook Slee, Boise Co-op Deli Chef

Most of the soups I prepare, whether in the Boise Co-op Deli or at home, begin with the same basic ingredients. It gives me a simple and flexible base from which to launch a dazzling array of interesting soups.

The absolute basics are:

2-3 Tbsp Olive Oil
2 to 3 cups Mirepoix, which is a blend of yellow onion, carrot and celery. By varying the size of the dice or your aromatics, you can coax lots of unique textures from these three staple veggies. Use a large chunky chop for hearty stews, or a medium dice for soups such as chicken noodle or creamy chowders. Finally a fine mince for bean and lentil soups (you may decide to pulse these ingredients in a food processor.)
A pinch Salt and Pepper
1 Tbsp Worcestershire Sauce (or Tamari sauce for a vegan or vegetarian substitute. We also carry Gluten-Free condiments on Aisle #10)
2 to 3 Tbsp Dry Cooking Sherry
1 tsp Tabasco (or your favorite hot sauce)
8 cups Chicken or Vegetable Broth (homemade is best, but we have lots of delicious, organic options on Aisle# 7)

Instructions

Heat olive oil over medium high heat, in a large stock pot. Add the mirepoix (vegetables) and stir frequently, until the vegetables begin to soften. Lower the heat and add salt, pepper, worcestershire or tamari sauce, sherry and tabasco. Sauté for an additional 5 minutes.

Add the broth and bring to a boil over high heat, stirring occasionally or until the mirepoix vegetables are tender.

A Few Notes:

Prior to adding the broth, you may add diced meats such as chicken, turkey or even sausages.

If you decide to prepare a bean soup, I would suggest soaking the beans overnight to soften them and help shorten the cooking time.

If preparing a lentil soup, make sure you sweat the lentils in the oil over medium heat for about 3 minutes before adding the broth. This will give a bit of a tender crunch to the lentils and helps prevent a mushy result.

If you are making a chowder, you will need to prepare a roux (recipe follows), and add the desired amount of heavy cream to give it that so distinctive richness.

The addition of a roux base in chicken noodle soups will give the soup a delicious silky texture.

Making a Roux

1 Tbsp Butter

2 Tbsp Flour

1/2 tsp Salt

1/4 tsp Pepper

Broth or Milk from your Soup Recipe

In a saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes or until the flour turns a golden brown color. Slowly add the broth or milk in your recipe, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper.

Roasted Beet, Rhubarb, and Orange Salad

2011-03-15T12:44:00.003-06:00

A note from Sylvie: I love Rhubarb's tartness! It is very versatile and can be used either with sweet or savory dishes. The trick is to balance the flavors with sugar while cooking it.

Serves 6

4 Red Beets (2-2 ½-inch-diameter)
4 Yellow Beets (2-2 ½-inch-diameter)
4 Tbsp extra-virgin Olive Oil
Coarse Kosher salt
3 cups Water
½ cup Sugar
1 lb trimmed Rhubarb Stalks, sliced diagonally into ½ thick pieces
3 Large Oranges
2 Tbsp Rice Vinegar
1 Tbsp fresh Lemon Juice
1 Tbsp minced Shallot
1 tsp Honey
3 cups Watercress Sprigs or Baby Spinach
1 ¼ cups coarsely crumbled Feta Cheese (about one 7-ounce package)
Fresh Chervil Leaves (optional)

Preheat the oven to 400 degrees. Place the whole beets on large sheet of foil. Drizzle with 1 Tbsp olive oil; sprinkle with Kosher salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.

Bring the water, sugar, and a pinch of salt to simmer in large saucepan, stirring until sugar dissolves. Add the rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using a slotted spoon, transfer rhubarb to a platter and cool completely.

(Beets and rhubarb can be made 1 day ahead. Cover separately and chill.)

Finely grate enough peel from 1 orange to measure ½ tsp; transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 Tbsp orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 Tbsp olive oil into bowl with orange peel and orange juice mixture. Season with salt and pepper.

Arrange watercress or spinach, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.

The Allure of Raw Milk Cheese

2011-02-28T11:04:00.001-07:00

By Todd Giesler, Deli Correspondent and Confessed Cheesehead

Raw Milk Cheeses- Who knew?

Well, we knew! (But that's not fair, because we sell cheese for a living, and make a point of knowing these things...).

Since 1949, the FDA has controlled and supervised the sale of raw milk and raw milk cheese. They have determined that, in order to protect consumers from "harmful pathogens," such cheeses should be stored and aged away from consumption for a minimum of 60 days at 35 degrees Fahrenheit which allows the natural acids and salts to preside and prevents the "critters" from growing. That sounds okay to me.

Many cheese lovers do feel that there are health benefits of raw milk and raw milk cheeses and believe that they just taste better, too! When doing some research for this article, I came upon the "Choice of Cheese Coalition." Now, that's a group I can heartily support, and now! Back in 1999, there were rumblings about the "G-Men" getting further involved in the restriction of raw milk cheeses, and those who differ (and there appears to be many) formed the Choice of Cheese Coalition. Right on! These fine folks have been able to pursuade "decision makers" that the way raw milk cheese is being made and marketed is just fine. (You can join the Choice of Cheese Coalition on Facebook, as I have now done.)

When doing a little "digging" (meaning; ask Jane, knower of all things fromage), I learned that we actually have quite a few raw milk cheeses! Some are obvious, as we package them ourselves and designate "RAW" right on the label. These include smoked cheddar, sharp cheddar, medium cheddar, goat's milk cheddar, and Monterey jack. Look for these raw milk cheeses on the bottom shelf of the self-serve cheese case, past the Espresso Bar. They're generally cut in half-pound pieces.

As for the raw offerings in "Cheese Island," (where we can offer you a sample, and then slice off what you would like), here's the lowdown:

Woodstock Farm (also organic!) - Jack-Style, Sharp Cheddar, and Mild Cheddar

Fiscalini (Sounds Italian, but from California, just like Robert Mondavi and Carly Fiorina) - San Joaquin Gold and Aged Cheddar

Life in Provence (yes, France) - Roquefort

Societe (also from Roquefort, France) - In my humble, but well fed opinion, this is the authentic, be-all, end-all, best bleu cheese out there.

Organic Valley - From the domestic dairy Mecca of Wisconsin (Yay- Packers!) hails the admirable operation known as Organic Valley. Since 1988, these folks have been supplying us with so many wonderful cheeses, including raw milk goodies! They send to us the Raw Jack, Raw Mild Cheddar, and Raw Sharp Cheddar. Everything Organic Valley puts their mind to, they do quite well, including the kid-popular cheese sticks! (Look for the skateboarding worm on the package- that's hard to miss).

Zamorano - From the scruffy little "Churras" - sheep that the Spaniards warn you to "never mix your Churras with your Merrinos" (which are prized for their handsome wool production) comes the milk for this harder textured, nutty, and just a bit sweet delicacy. From the region of Zamora, traditionally rubbed in olive oil to give it just a little bit of a hue. Small, about one-third pound chunks located next to our Manchego selection.

Unrelated, but Very Good Cheese News!

I have always been happy and proud to exclaim the virtues and merits of Idaho products, including such personal favorites as Ballard's Dairy from Gooding, south of Ada County. (No, I do not receive any complimentary cheese, nor any other gratuitous favors, they just are so easy to write about). Now comes this fabulous news:

Ballard's Dairy has received the 2010 Governor's Award for Marketing and Innovation! How impressive is that!? Quite, I would say, especially when you consider that their "competition" includes businesses like HP, Micron, Simplot and Guido's Pizza! They are just way too humble to say anything themselves about this type of award, so let us be the "trumpeter" of such achievement. Way to go, Ballard Family!

Soup Essentials: Broth and Stocks

2011-02-15T12:56:00.001-07:00

By Sylvie Ryan, our Culinary Educator
I love soups, so I decided over the past holiday to start reusing as many food leftovers (such as leftover turkey) as possible to create homemade broth and stock. I quickly discovered that all those scraps of meats and vegetable skins and trims were just perfect for easy and delicious soup bases!

I keep a couple of large, heavy-duty bags in my freezer, one for meat scraps and the other for veggies, and in them I store all my leftovers, saving until I have enough to make a large amount of broth.

The best vegetables trims and skins to use for this purpose are onions, garlic, potatoes, carrots, celery, squash, mushrooms and leeks (just to name a few). I do not use cabbage, broccoli, cauliflower and asparagus because they tend to overpower the broth. I also rarely use tomatoes, unless I know I am making Minestrone soup. As for meats, when using poultry I make sure to de-bone the turkey or chicken, but save the bones because they will add a lot of depth to the bouillon.

I’m often asked what the difference is between stock and broth. They are very similar, both made with simmered water with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. They are both utilized as a base for soups, sauces, and gravies. Stock is predominantly made of bones and some trim, while broth is made with pieces of actual meat, making it richer and more akin to a finished product that can be served on its own. However, both these rich liquids can be used interchangeably in most recipes.

A great way to store broth and stocks is to freeze it in ice cube trays, then transfer the cubes to a plastic freezer bag. This helps you have measured, smaller amounts for cooking sauces. I also like to keep a larger container for my soup base. I noticed this winter in particular, I have been making soup weekly, as broth making is easy and very inexpensive.

Here are two recipes I frequently use, both of which can be adapted to your own taste. A good rule of thumb is to have about half solid ingredients to half water.

Vegetable Stock
This is a versatile stock for all vegetarian soups. Makes about 3 quarts

1 Tbsp Olive Oil
1 medium Onion, chopped
1 gallon-size bag Trims and Skins of various vegetables (saved in the freezer)
3 Tbsp Tamari Sauce (I use the low sodium version)
2 Bay Leaves
2 tsp Salt
Freshly Ground Pepper
4 quarts Water

Heat the olive oil in a large soup pot over medium heat, and sauté the chopped onion until soft and tender, about 10 minutes. Add the vegetable scraps, the tamari sauce, bay leaves, salt and freshly ground pepper.. Stir well and add the water. Lower the heat and simmer for at least 1 hour at. Keep in mind that the longer you simmer the stock the richer it will become. Leave to cool, then strain and discard the vegetables and bay leafe. The stock is ready to use. Alternatively, chill or freeze the stock.

Chicken Stock
A good homemade poultry stock is very tasty and can be used in sauces and soups. Once made, it can be kept in an airtight container in the refrigerator for 3-4 days, or frozen for up to 6 months. Makes about 3 quarts

1 Tbsp Olive Oil
2 Onions, chopped
1 Gallon-size Chicken leftover meats and bones
4 quarts Water
A few sprigs Fresh Thyme or 1 tsp Dried Thyme
2 Bay Leaves
5 Black Peppercorns, lightly crushed
1 tsp Salt

Pour the olive oil into a large soup pot, heat over medium heat and sauté the until soft and tender, about 10 minutes. Add the chicken leftovers, the water, thyme, bay leaves, crushed peppercorns and salt. Lower the heat to a simmer, cover and slowly cook for 2-3 hours (a slow cooker works great). Strain the stock through a strainer into a large bowl and leave to cool. Chill in the refrigerator for a few hours. When cold, carefully remove the layer of fat that will have set on the surface. Store in the refrigerator for 3-4 days, or freeze for up to 6 months.

Smart and Clean Choices from our Deli

2011-02-15T10:25:00.000-07:00

By Todd Giesler, our Man in the the Deli

This just in...

We have Smart Chickens and New Boar's Head Products!

While we in the Deli have been pleased to bring you the best delicatessen meats and cheeses we can find, as well as top-notch chicken to use for entrees in our salad case- it's always a good idea to look for ways to be "upping the ante" whenever possible. The Co op is a member-owned store, and we want to keep our members as happy as possible, and... we shop here, too!

So... two good "things" have come our way, lately. First, as you may know by now from previous newsletter postings and from shopping in the Co-op Meat Department, Smart Chicken is the way to go for those who want to find the best chicken available. No doubt about it. This is it.

We are now using Smart Chicken, which costs a bit more than the others, but you'll see no increase reflected in our pricing. We're using it in entrees such as Apricot BBQ, Dijon Parmesan, Apricot Olive, and Chicken Marbella. Why do they call themselves "Smart Chicken"? Well,several good reasons why:

The Air Chilled Difference—This is a big one. Smart Chicken pioneered a unique chilling method allowing chickens to be cooled individually with purified, cold air. This process preserves the quality of the meat, while also eliminating wasteful water use. This greatly keeps the flavor intact, and has less environmental impact.

Smart Living— These birds are sustainably raised by family farmers in state-of-the-art, environmentally controlled houses, giving each of them plenty of room to roam and feed.

A Smart Diet— These birds are kept on a strict vegetable and grain-fed diet, with a mix of vitamins and nutrients. All natural, with zero artificial ingredients or growth stimulants, so these birds get a natural growth cycle. You can be assured that they are entirely free of antibiotics and animal by-products.

Easy Being Green— All of the Midwestern farms that are Smart Farms are surrounded by corn and soybean farms, which are the feed grains for chickens. How convenient is that!? This provides a lower carbon footprint, rather than hauling the feed to the chickens, at a greater environmental cost. No added water, plus ultra-local food, means a pretty darn environmentally sound idea, to me!

I am very impressed with their attention to environmental stewardship, and the commitment to producing the "Higher Degree" of chicken that is just delicious. Our ever popular chicken entrees just got better.

The first thing you may think of when considering these new items is "What's different? I thought all Boar's Head products were all natural?" Good question. The big difference is that the seven new items we now offer are completely vegetarian grain fed. (Just like the Smart Chickens). They also have a shorter shelf life, so they are ultra-fresh, and are meant to be consumed within 2-3 days of purchase.

We are now offering the following All Natural Boar's Head items, priced just a little bit more than the rest of the field:

Uncured Ham

Smoked Uncured Ham

Roasted Turkey Breast

Smoked Turkey Breast

Tuscan Brand Turkey Breast (with Rosemary)

French Country Turkey Breast (with Lavender) This is my absolute favorite. Very savory, and complex.

Cap-Off Top Round Oven Roasted Beef- A smaller cut of beef than the usual offerings, and just delicious.

As with all Boar's Head provisions, here's what else they have "going for them" ;

No artificial ingredients, minimally processed

Raised without the use of antibiotics or hormones

No nitrates or nitrites added

Gluten Free

No MSG added

No preservatives

0 grams of trans fat per serving

All of the All Natural selections are also American Heart Association certified, meaning they meet the criteria for saturated fat and cholesterol guidelines. Very nice to know!

Want more? They also qualify for inclusion in the Feingold Association of the United States, a non-profit volunteer organization whose purpose is to "support their members in the implementation of general public awareness of synthetic additives in behavior, learning and health problems".

Boar's Head meats and cheeses are simply the best, and now we carry the "best of the best". Come ask us for a taste of any of these, and we will happily comply.

Tips for Fabulous Gluten-Free Cookies!

2011-01-16T07:23:00.001-07:00

Compiled by Sylvie Ryan, our Culinary Educator

What I love most about cooking is the infinite creativity it inspires. Baking, however, is a very precise science, so it’s important to have a specific, well-measured recipe to help you achieve delicious results. And, when it comes to baking gluten-free cookies, I've discoverd some excellent tips that will ensure success!
Mary Frances from the Gluten Free Cooking School blog has tons of incredibly helpful information, and I've listed here 5 of her very best cookie baking tips and a great sugar cookie recipe, too. Be sure to sign up for her newsletter when you visit her blog!

Did you know that gluten is very rarely necessary in a good cookie? This also means that most gluten-free cookies can be made without xanthan gum or guar gum. A little of these ingredients might help with crumbliness, but they are not an essential ingredient like they would be with a bread recipe. Here are 5 more tips that I picked up during my cookie research this week:

1. Remove cookies from the baking sheet and onto a cooling rack as soon as they can be moved without breaking. They will continue to cook while they are on the sheet and, as I can personally attest, will become stuck. Instead, check them to see whether the cookies are ready to be moved every 30 seconds after they come out of the oven.

2. A good general rule is that you should always grease your cookie sheet with shortening, butter, or a non-stick spray (make sure that it doesn't contain flour). Alternatively, you can cover the sheet with parchment paper and bake the cookies on top of that.

3. If your cookies are too domed, try adding baking soda to the recipe in 1/4 tsp. increments. Baking soda will help increase the spread of the cookie as long as the recipe also includes an acidic ingredient like honey, brown sugar, or cream cheese.

4. Any number of things can cause a cookie to spread too much, and the problem isn't specific to gluten-free cookies. If this happens, consider whether your flour measurement was incorrect. Volume measurements (like cups) are notoriously inaccurate, and if you did not measure out enough flour then the fat in the recipe overwhelms the flour and the cookies' structure is not able to form.

5. Cool cookie sheets completely between batches to prevent the pan from warming the dough to much. A warm cookie sheet can cause the cookies to flatten and spread. Use several cookie sheets so that you can rotate through them as you bake batches of cookies.

A Gluten-Free Sugar Cookie for Decorating

1/2 lb (2 sticks) Butter, softened

2/3 cup Sugar

1 large Egg

1/4 tsp. Baking Powder

1/8 tsp. Salt

1-1/2 tsp. Vanilla Extract

2-1/2 c. Mary's Gluten-Free, All-Purpose Flour Mix

Cream the butter and sugar. Add the egg, baking powder, salt and vanilla and mix until well combined. Then stir in the flour until well-blended and smooth.

Divide the dough in half and roll out each half to 1/4 in. thickness between two sheets of parchment paper. Keeping the paper in place, move the dough to the refrigerator and chill for 20 - 30 minutes.

Preheat your oven to 350 degrees. Move one oven rack to the upper third of the oven. Grease your cookie sheets.

Take one portion of dough out of the refrigerator. Peel one piece of parchment paper off and then replace it. This is now the bottom side of your dough. Take off the other piece of paper and discard. Cut out the cookies using cookie cutters that are 2 - 3 in. long. Place the cut-out cookie on the cookie sheet about 1 inch apart. Roll out the dough scraps and keep cutting cookies until all the dough has been used. Refrigerate the dough again if it gets too soft to handle.

Bake the cookies just until they are lightly colored and slightly darker at the edges - should be around 6 - 9 minutes. Rotate the cooking sheet halfway through baking for even browning. After they are done, transfer them to a cooling rack as soon as possible.

Onion Soup with Madeira

2010-12-30T12:48:00.000-07:00

Onion soup with toasted, cheesy bread or croutons was traditionally served after midnight at Parisian restaurants to please crowds coming out of the opera or theaters. This particular recipe comes from the Ducastaing Restaurant, which was a famous Parisian hang out for actors, writers, and performers.

It never fails that this time of year I crave the comfort and warmth of soups, especially onion soup topped with gooey, yummy melted cheese on toasted bread. I make this version throughout the holidays. It is a tradition in France to have a large pot of onion soup heating on the stove to serve after midnight on Christmas eve, or after a long evening of dancing and food festivities. It is such a convivial way to start the new year. This soup gets better as you reheat it and it's simple to double or even triple the recipe for a larger crowd. It will keep for 4 to 5 days in the refrigerator.

I particularly love the taste of Madeira, which adds a definite sweetness. You may use a dry sherry or port, or even dry white wine instead of Madeira.

Serves 6 - 8

For the Soup:
4 oz. Butter or ½ cup Cooking Oil
3 - 4 Onions, thinly sliced
½ cup Whole Wheat Flour
½ cup Dry Madeira
8 cups Vegetable Stock or Broth
1 cup grated Gruyère cheese
1 Tbsp Sea Salt
Freshly Ground Pepper to taste
Large pinch of Dried Thyme
Large pinch of Ground Mace

For the Garnish:

1½ cup Grated Gruyère
1 Egg Yolk
2 Tbsp Butter
6 - 8 slices toasted Whole-Wheat Bread

Heat the butter in a large saucepan or casserole (Le Creuset is best). Sauté the onions until translucent (about 6 minutes), allowing them to turn slightly golden and caramelized.

Sprinkle in the flour and stir well. Stir in the Madeira and stock or broth. Boil for 20 minutes, then add the cheese, salt, pepper, thyme and mace. Simmer for 5 to 10 minutes.

Meanwhile, prepare the garnish. Blend the cheese, egg yolk, and butter to a paste. Spread a little on each slice of toast and brown under the broiler (griller) . Serve the soup in individual tureens, floating one slice of cheesy toast on each bowl.

~

Roasted Chestnuts

2010-12-22T14:10:00.000-07:00

This recipe is tucked inside a drawer or in the back of a recipe box or dog-eared in a magazine in almost every kitchen. Chances are, it hasn't been tried yet. This is the next best thing to the chestnut vendor on the street.

Preheat oven to 425 degrees. Cut an X across the round side of each chestnut, otherwise they will explode. Arrange on a cookie sheet and roast until the skins pull back from the cuts and the nutmeats are soft. Time depends on the chestnut, but at least 15-20 minutes. Remove the nuts from the oven, mound in a dishtowel, wrap them up and squeeze, let sit for a few minutes. Open a bottle of beaujolais and pour a glass, (or a cup of wassail), peel the skin off the first chestnut and enjoy.

Marge's Wassail

2010-12-22T13:54:00.000-07:00

While wassail is quick to prepare, made hours in advance it will fill the home with a wonderful aroma.

Ingredients:

2 quarts sweet apple cider
2 c orange juice
1 c lemon juice
1 1/2 c unsweetened pineapple juice
1 stick cinnamon
12 whole cloves
sugar or honey to taste

Stir all ingredients in a large pot. Simmer for 15-20 minutes. Do not boil or it will thicken. Strain to remove cloves. Serve hot with or without rum or brandy. Garnish with a thin fresh orange slice cut on the round.

Hot Buttered Rum

2010-12-22T13:42:00.001-07:00

If you dare to make this hot buttered rum, there will never be another in your life. Splurge and enjoy. This recipe serves many and without the rum it is a treat for the under 21 crowd as well.

1/2 lb Organic Brown Sugar
1/2 lb Organic Powdered Sugar
1/2 lb Organic Butter (unsalted and room temp)
1/2 quart good quality Organic Vanilla Ice Cream (softened)
1 tsp Nutmeg

Blend all ingredients until smoth. Freeze to chill and harden. Use 1-2 Tb. per cup. Add hot water and 1 oz of rum to make 1 cup.

Keep in the freezer until all is gone.

Wild Rice Soup

2010-12-18T15:52:00.000-07:00

Wild rice soup was the signature dish of a Minneapolis department store's restaurant. After moving back to the west coast I missed it so much I recreated my own version. This recipe makes ~ 6 cups.

6 Tb butter

1 Tb minced onion

1/2 c flour

3 cups warm chicken broth

2 cups cooked wild rice *

1/2 c finely grated carrots

3 Tb chopped slivered almonds

1/2 tsp salt

1 c half and half

2 Tb dry sherry

minced parsley and or chives

Melt butter in a saucepan on med heat; saute onion until tender, do not brown. Blend in flour, gradually add broth no more than 1/2 c at a time. Do not add more broth until absorbed. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, carrots, almonds and salt; simmer ~ 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with herbs.

*1 c wild rice

1 tsp salt

4 c water

Rinse wild rice under running water using a stainer. Place rice in a heavy saucepan with salt and water. Bring to a boil; reduce heat and simmer, covered, until kernals are open and tender but not mushy (45-55 minutes) Drain excess liquid.

Canton's Pomegranate Salsa

2010-12-18T15:04:00.000-07:00

The boise co-op deli's cranberry salsa is unrivaled, but with pomegranates in season, this is a nice alternative and so fast and easy to make.

Ingredients:

The seeds from 1 large pomegranate or 2 medium (add more for a sweeter salsa)
1 large red onion chopped
1/2 c chopped cilantro
1/4 c rice vinegar
salt to taste
1 or 2 habenero, serrano or jalapena peppers (adjust to taste-2 makes a hot batch)

Mix all ingredients in a bowl, cover, let sit in the fridge for at least 3 hours.

Peg's Shrimp Bisque Appetizer

2010-12-18T13:49:00.000-07:00

My friend Peg makes this soup every Christmas Eve for friends. It is so good that everyone always wants more. This recipe serves 6 3/4 cup servings so make several batches in advance if serving as a main course.

Ingredients:

1 Tb extra virgin olive oil
1 medium red bell pepper chopped
1/2 c yellow onion chopped
1/2 lb raw shrimp cleaned and cut in pieces. (Save a few cleaned whole shrimp with tails on for garnish)
2 cups fat free or reduced fat half & half
1 c tomato sauce (sodium free)
1/4 tsp hot sauce (+ or - to taste)
salt and pepper to taste
1 tsp butter
1/4 c freshly grated parmesean or pecorino

Heat olive oil in a sauce pan. Add red pepper and onion, saute on low heat until soft, 15-20 minutes, stirring occasionally.
Add shrimp, (may include the whole shrimp or saute on the side), half and half, tomato sauce, hot sauce and salt and pepper.
Bring to a just a boil, reduce heat and simmer 5 minutes. Add butter.
Reserve whole shrimp. Let soup mixture cool to room temperature. Put small amount of soup into a blender, (too hot or too much will explode in the blender and will scald... be careful). Process at high speed 10-15 seconds until no large pieces remain. There should be small pieces of shrimp for texture. Again, this is a taste preference. Transfer soup to a clean saucepan. Repeat with blender mixture until done.
Reheat soup on low heat.
Transfer to soup bowls, sprinkle with cheese, garnish with whole shrimp. Enjoy.

Holiday Biscotti

2010-12-17T15:27:00.000-07:00

Everyone loves biscotti and we all have our favorite recipes. The original recipe is the traditonal hazelnut or almond biscotti that begs to be dipped in bittersweet chocolate prior to dunking in a hot cup of coffee. Here, cranberries and pistachios are added for a festive cookie.

Preheat oven @325

1 stick unsalted butter (1/4 lb.)
1 1/2 c sugar
1/2 tsp vanilla
3 eggs lightly beaten
1 tb. orange zest (fine)
3 3/4 cup of flour (or 3 c flour and 3/4 c fine cormeal for even extra crunch and nutty flavor)
1 tb. baking powder
1/2 tsp salt
1 -2 tsp anise
1/2-3/4 c dried cranberries
1/2-3/4 c shelled pistachios

Cream butter and sugar, beat in cranberries and pistachios, add eggs, vanilla and zest.
Combine flour, baking powder and salt and add to the wet ingredients.
Place dough on a floured surface or a roul 'pat, cut in half and form into 2 logs ~2 1/2 inch in diameter.
Place apart on a buttered baking sheet. Bake 45-60 minutes, cool slightly. Use a serrated knife and cut 1/2 inch diagonal slices. Place the cookies flat on your cookie sheet and bake for another 10-15 minutes.

The baking time is personal.

Gluten-Free Pie Crust

2010-11-24T13:20:00.001-07:00

Adapted from Glutenfreegirl.com

Makes 1 pie crust

1 cup White Rice Flour

½ cup Sorghum Flour
½ cup Potato Starch
3 Tbsp Sweet Rice Flour
3 tsp Sugar
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water

Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.

Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.

Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.

If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.

Dinner in a Pumpkin

2010-11-16T12:54:00.002-07:00

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8

2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.

Enjoy!
Brandy Wilson

Cornbread Stuffing with Curried Apples and Cranberries

2010-11-15T13:53:00.000-07:00

By Sylvie Ryan and Caitlyn Davies

This stuffing is so delicious served as a side. I typically use a good quality packaged corn bread such as Bob's Mill. I also included a Gluten-Free version, Caitlyn's Gluten-Free Corn Bread recipe follows.

Serves 6-8

1 prepared Corn bread, cut into 1-inch cubes

4-5 Tbsp Olive Oil

1 cup Celery, diced

1 cup Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 tsp dried Thyme

1-2 tsp Curry Powder, (make sure it is gluten-free if this applies)

½ tsp ground Cinnamon

1 cup fresh Cranberries, chopped

1 cup Vegetable Broth, more as needed

2 Tbsp Pure maple Syrup

Salt and freshly-ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat 2 Tbsp of the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool.

When cooled, add the cranberries. Stir in the toasted cornbread, mix well. Add a little more olive oil, then the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Season with salt and pepper to taste.

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 cup Corn Flour

1 cup Rice Flour

1 Tbsp Baking Powder

1 tsp Salt

¼ cup Sugar or Maple syrup

1 large Egg

1 cup Milk, Rice Milk or Coconut Milk

½ cup Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. You know it is done when a toothpick pocked in the middle comes out clean. Be aware, gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes and Substitutions:
You may make this recipe using a mini muffin pan. It works great, just make sure you use a good non-stick spray.
For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.
If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.
Vegans may substitute 1 Tbsp arrowroot or ground flax seed for the egg.

Raw Winter Squash Salad!

2010-10-15T10:28:00.001-06:00

This winter squash salad looks like carrot salad and is just as good to eat. It is a great winter alternative to tossed lettuce salads. Fresh and fruity, mixed with apples, it taste good too. Serves 4-8.

2 Tbsp fresh Lemon Juice

1 Tbsp Apple Juice Concentrate

1 Tbsp Water

Freshly ground Pepper

3-4 Tbsp Cold -pressed Extra virgin Olive Oil

1 LB. Meaty Winter Squash, such as Butternut or Acorn

2 small Apples

2 Tbsp Sunflower Seeds (you may soak the seeds, just cover with water and soak for two hours)

Whisk lemon juice, apple juice, water, pepper, olive oil together to make a vinaigrette.

Seed, peel and grate the winter squash (about 3 cups Grated). Seed and grate the apples (about 1 cup). You may peel the apple if you wish.

Toss the squash and apple with the salad dressing. Sprinkle with sunflower seeds. Serve.

—Adapted from a recipe by Jennifer McGavin

Bretzels: Soft Pretzels

2010-09-30T14:22:00.003-06:00

By Sylvie Ryan, our Culinary Educator

These soft pretzels are my favorite snacks! They remind me so much of my childhood and were always such a special treat. This dough is perfect for about 12 large to medium size pretzels, but as you get better at rolling them they can make as many as 20. You may also shape them into small hoagies, just bake them for an additional 5 minutes. These hoagies make great little sandwiches for party appetizers. They also are a great new and unique way to serve hot dogs. Give it a try, I guarantee you will love them!

Makes 12

4 Tbsp Active Dry Yeast

1 tsp Sugar

1 ¼ warm Water (110 degrees)

5 cups Flour

½ cup Sugar

1 ½ tsp Salt

2 Tbsp Butter

½ cup Baking Soda

4 cups Hot Water

1 Egg beaten, mixed with a splash of water for brushing

¼ Kosher Salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10-15 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the butter and yeast mixture. Mix and form a dough. If the mixture is too dry add water, a tablespoon at a time.. Knead the dough until smooth, it will take about 5-8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees. In large bowl, dissolve baking soda in hot water.

When risen turn dough onto a lightly floured surface and divide into 12 equal balls. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Brush with egg wash and sprinkle with kosher salt.

Bake in preheated oven for 8 minutes or until golden brown.

***I like to top the pretzels with grated Swiss cheese 5 minutes before the baking is done.***

Serve with your favorite mustard.

RAW Linguine Zucchini in Nutty Pesto Sauce

2010-09-16T07:22:00.002-06:00

By Liz Allred
Serves: 4

Pesto Ingredients:
¼ cup pine nuts
2 tablespoons flax or olive oil
½ cup fresh basil
1 clove of garlic
lemon juice (as needed)

Blend all ingredients together, adding a bit of lemon juice as needed to achieve consistency desired.

Pasta Ingredients:
2 zucchini, seeds removed
1 avocado, chopped
2 tomatoes, chopped

Using a knife, cut the zucchini into thirds crosswise, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini- because it is cut into thirds, the pieces will be thinner and more like linguine.

Assembly:
In a bowl, toss the zucchini linguine with the pesto sauce until well coated. Then add the chopped avocado and tomato and toss until mixed well.

Gluten-Free Croque Monsieur

2010-08-30T12:02:00.001-06:00

By Sylvie Ryan, the Boise Co-op's Culinary Educator

1 cup hot Coconut Milk
1 Tbsp Butter
2 Tbsp Gluten-Free Baking Flour
1/2 teaspoon Salt
1/4 tsp Pepper
Pinch Nutmeg
1/2 cup grated Parmesan
2-1/2 cups grated Gruyere Cheese
10 slices Gluten-Free Sandwich Bread
Dijon Mustard
5 slices Prosciutto or Ham, nitrate-free

Preheat oven to 400 degrees. Heat coconut milk in a small saucepan, but turn off heat before milk gets foamy.

In separate saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes to make a roux. Slowly add in the hot coconut milk, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper, nutmeg, the parmesan, and 1/2 cup of the Gruyere. Mix the cheese sauce well and set aside.

Toast the bread slices in the oven for 5 minutes on a baking sheet. Turn over the slices and toast in the oven for another 2-3 minutes, or as preferred.

Lightly spread half the toasted bread slices with the mustard and add a slice of ham to each. Top with half of the remaining Gruyere. Top with the other slice of toasted bread and slather the tops of the sandwiches with the cheese sauce. Sprinkle the remaining Gruyere on top and bake the sandwiches for 5 minutes. Turn on the broiler and broil the sandwiches for 3-5 minutes, until the top of the sandwich is bubbly and lightly browned.

Makes 5 sandwiches.

Sylvie's Roasted Vegetable Gazpacho

2010-07-30T14:41:00.004-06:00

An Original Recipe by Sylvie Ryan, the Boise Co-op's Culinary Educator

Serves 10

5 Red Bell Peppers, halved and seeded

4 lbs. Plum or Roma Tomatoes, whole and washed

4 medium Red Onions, peeled and roughly sliced

6 Garlic Cloves, peeled and crushed

1 Tbsp. Extra-Virgin Olive Oil

½ cup Water

3-4 Tbsp Red Wine Vinegar

1 Tsp Hot Sauce (you may use Tabasco)

Salt and Pepper to taste

Turn on the broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet open side turned down. Place the baking sheet as low as possible. When they are ready, they will look quite dark, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers. Set aside.

Set the oven to 425 degrees and move the rack to the middle position. Place the tomatoes on a baking sheet and roast them for about 15 minutes. You will know they are ready when the skin has started to crack. In a large bowl mix the onions and garlic together, season with salt and pepper and drizzle with about 1 Tbsp of olive oil. Place in the oven along with the tomatoes and roast for about 15-20 minutes. Put in a bowl and cover. When the skin has separated from the flesh, peel the tomatoes.

Purée the red peppers, tomatoes, onion and garlic mixture together in a food processor, adding a little bit of water at the time. You want to obtain a fairly chunky soup, but make sure that it does not become too liquid. You may need to this in sections so to not overflow the food processor. Place in the refrigerator for at least 6 hours. I suggest that you wait for the soup to be thoroughly chilled before adding the vinegar, hot sauce and adjust the seasoning. You may garnish the soup with fresh herbs, olive oil, or cubed cucumber. Bon appétit!

Grandma Hélène's Green Beans

2010-07-15T16:44:00.002-06:00

From Sylvie Ryan, the Boise Co-op's Culinary Educator

My grand mother made this recipe for larger family gatherings. It accompanies roasted chicken very well, but would be a good plate companion for any roasted meat dish. It is so quick and easy to make and the flavors of slowly cooked onions with garlic and tomatoes are delicious and very fresh.

Serves 8-10

2 Lbs. String Beans (You may use Green Beans cut in half)

1- 2 Tbsp Olive Oil

1 Large Yellow Onion, minced

4-5 Garlic Cloves, crushed and minced

1 Large Tomato, cubed

½ cup Vegetable Broth

Salt and Fresh Ground Pepper to taste

Wash and trim the beans. Set aside.

In a large skillet heat the oil over medium heat and add the onions. Sauté the onions until tender, but not browned, about 5 minutes. Add the garlic and tomatoes and cook for an additional 5 minutes, lower the heat if needed, the mixture has to simmer. Add the vegetable broth, the beans, salt and pepper, cover and simmer for 20 minutes, stirring occasionally. Adjust the seasoning and serve. Bon appétit!

Arugula Pear Salad

2010-07-05T11:10:00.003-06:00

3 ripe Pears

juice of 2 Lemons

1/3 cup dried Cranberries

1/3 cup Pecans, toasted and chopped

1/2 cup Apple Cider

1 tbsp Apple Cider Vinegar

1/3 cup Honey

1/4 cup extra-virgin Olive oil

1 bag (6 ounces) Arugula

Black pepper and sea salt

Preheat the oven to 375 degrees.

Cut the pears into slices, about 6 slices per pear, removing the cores and seeds.

Whisk the apple cider, vinegar, lemon juice, honey and 1 tbsp olive oil in a bowl.

Toss the pears with the mixture and arrange them core side up in a baking dish.

Bake the pears, basting every 5-10 minutes with the apple sauce mixture, until tender, about 40-50 minutes. Remove and let cool to warm or room temp.

Whisk together the remaining olive oil and 1/2 cup of the basting liquid. Toss with the arugula with the dressing, pecans and cranberries and divide among 6 plates. Top each salad with 3 pear slices, season with salt and pepper.

Black Quinoa Salad

2010-07-02T12:12:00.003-06:00

2/3 cup Black Quinoa

1 Avocado

Lemon Juice

2 Oranges

1 tablespoon chopped Parsley

1 bunch Golden Beets, peeled and diced

For the vinaigrette:

1 teaspoon Gluten-free Honey Dijon Mustard

2 tablespoons White Wine Vinegar

6 tablespoons Olive Oil

• Rinse the quinoa under cold water and drain. Add to a pot with twice the same amount of water (2 x 2/3 cup water). Add salt and bring to a boil. Simmer and cover. Cook for 15 minutes, or until all the water is absorbed. Stop the heat and let rest for 5 minutes. Fluff with a fork and let cool.

• To prepare the vinaigrette, in a small bowl, combine the honey mustard with the white wine vinegar. Add the oil and emulsify with a fork. Season with pepper (note that I don’t add more salt here because the quinoa is already seasoned with salt from cooking).

• Dice avocado. Drizzle with lemon juice to prevent oxidation.

• Peel the oranges and using a sharp knife, remove the white membranes of the oranges; cut it in slices.

• Combine all ingredients in a large bowl and dress with the vinaigrette.

Raw Strawberry Pie

2010-07-02T12:08:00.003-06:00

2 cups Nuts of your liking (I like to use almonds or cashews or a combination of the two)

3/4 cup pitted Dates

Pinch of Salt

2 containers of Strawberries, sliced (approx 4-5 cups)

6 Dates soaked in warm water for about 10 minutes

1 teaspoons Lemon Juice

1 tablespoon Agave Nectar

Put 6 dates in a bowl with enough warm water to cover, and set aside.

Put the nuts, pinch of salt and pitted dates in a blender and blend until well broken down and sticky enough to press together. Press into a 9 inch pie tin along the bottom and sides. Put in the refrigerator to cool while preparing the filling.

Wash and slice your strawberries, set aside. Drain the soaking dates, drop into a blender along with 1 cup of the sliced strawberries, lemon juice and agave nectar and blend until smooth and set aside.

Layer the remaining strawberries in the pie crust and then top those with the blended strawberry mixture. Refrigerate for an hour or more and then slice and ENJOY!

Pink Bean, Quinoa, and Spinach Soup

2010-06-03T12:05:00.003-06:00

1-1/2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

8 baby carrots, quartered lengthwise

2 cloves garlic, minced

2 natural, salt-free vegetable bouillon cubes

One 14- to 16-ounce can diced tomatoes

2 teaspoons good-quality curry powder

Pinch of cinnamon

Pinch of ground nutmeg

1/2 cup quinoa

2 cups pink beans, cooked-drained-rinsed (Boise Coop Bulk Aisle)

5 to 6 ounces baby spinach leaves, well rinsed

Salt and freshly ground pepper to taste

Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.

Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.

Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.

This recipe has been brought to you by the Boise Coop Promotional Team!!

Beet and Cabbage Salad

2010-06-03T12:04:00.003-06:00

Ingredients:

• 2 tablespoons Sherry Wine Vinegar

• 2 teaspoons Gluten-Free Dijon Mustard

• 10 tablespoons Safflower Oil

• 3 large raw Beets, peeled, coarsely grated

• 1/4 cup distilled White Vinegar

• 1 tablespoon Wheat-Free Tamari

• 1 tablespoon Sugar

• 6 cups very thinly sliced Green Cabbage

• 2 tablespoons chopped fresh Mint

Preparation:

Whisk vinegar, mustard, wheat-free tamari, and sugar in another large bowl. Gradually whisk in oil, then mix in beets. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Thai Heavenly Pineapple Fried Rice (Vegetarian)

2010-06-03T11:53:00.003-06:00

1 small can Pineapple Chunks, drained, OR 1 whole pineapple (see instructions below)

3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)

3-4 Tbsp. Vegetable Stock for stir-frying

2 Shallots, thinly sliced

3 cloves Garlic, finely chopped or pressed

1 red or green Chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)

1 Egg (vegans can omit)*

½ cup frozen Peas

Optional: 1 small Carrot, grated (about 1/4 cup)

½ cup raw unsalted whole Cashews

3 Green Onions, finely sliced

1/3 cup fresh Coriander

Stir-Fry Sauce:

3 Tbps. Wheat-free Tamari

2 tsp. Curry Powder

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the wheat-free tamari with the curry powder.

Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

Crack egg (if using) into wok and stir quickly to cook.

Add the carrot, peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

Now add the rice, pineapple chunks, and currents. Drizzle the tamari mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes. Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.

Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. More tamari, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)

To serve, top with spring onions and coriander, and ENJOY!
Serves 2 - 4

*Note: Vegans may omit the egg without losing the flavor or nutrients of this great dish (cashews provide the main protein source).

Daikon Radish And Ginger Salad

2010-06-03T11:36:00.003-06:00

2 thumbs Ginger, minced

1 teaspoon Sesame Oil

2 teaspoons Organic Canola Oil

1 tablespoon Rice Wine Vinegar

3 tablespoons Wheat-Free Tamari

1 large Daikon Radish, peeled and thinly sliced

2 medium Carrots, grated

3 Green Onions, white and tender green parts, thinly sliced

In a large bowl, whisk together the ginger, oils, vinegar and soy sauce. Prep the daikon by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper.

Baby Lima Soup with Chipotle Broth

2010-06-03T11:32:00.003-06:00

1 pound dried Baby Lima Beans, picked over and rinsed

10 cups Water

1 head Garlic, top lobbed off to expose the cloves and loose skins removed

2 tablespoons Olive Oil or Clarified Butter

1 Onion, halved top to bottom and sliced into thin crescents

1 to 2 Chipotles in adobo sauce

2 teaspoons fine-grain Sea Salt

Squeeze of Lime juice (optional)

Pick over the beans, looking carefully for any pebbles or dirt clumps; baby limas seem to be magnets for dirt. Rinse the beans, then combine them with the water and garlic in a heavy soup pot. You might think putting a whole head of unpeeled garlic in the pot is strange, but just go with it. Bring the beans to an active simmer and cook for 30 to 40 minutes, until just a touch al dente and not mushy or falling apart. Test their doneness by tasting; you really can't tell any other way.

Heat the olive oil (or butter) in a heavy skillet over medium-high heat, add the onion, chipotles, and 2 teaspoons of the adobo sauce, and sauté over medium high heat for 3 to 4 minutes, just until the onion starts to soften. You can always add more adobo sauce later for a spicier soup; just don't overdo it on the front end.

Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for about 5 minutes to blend the flavors. The broth should be thin, so add more water if needed. Add more salt and more adobo a bit at a time if the flavors aren't popping. Finish with a squeeze of lime if you like. I usually remove the garlic head at this point or serve around it.

Serves 6.

Pear-Beet Salad with Lemon-Ginger Dressing

2010-06-03T11:12:00.004-06:00

A colorful, hearty, juicy salad! Quick, easy, and oh so yummy! This salad contains about 250 calories!

2 Pears, chopped
1 small Beet, grated
Juice of 1/2 small Lemon
2 tablespoons fresh grated Ginger (more or less if this amount doesn't suit your tastes)
1-2 tablespoons chopped raw Walnuts/Pecans (optional)

In a small to medium-sized bowl, toss all of the above ingredients--that's it! Chop, toss, and eat!
(Feel free to substitute apples for pears in this recipe.)

Soupe du Jour

2010-05-16T08:43:00.002-06:00

A note from Sylvie:

I find that I have strange combinations of leftover vegetables and fresh herbs in my fridge at times. I love the challenge of trying to use them, and even though it is a trial and error process, it can sometimes turn out to become a delicious and original new recipe. I decided to use Tahini sauce in this soup. I remembered my friend Moshit, from Janjou Patisserie, mentioned using it as a creamy thickener in one of her soup recipe. I was intrigued and decided to give it a try. I really loved the tanginess and texture it added. It also made this “leftover” soup taste unusual and somewhat exotic!

In my fridge:

1-2 Tbsp Olive Oil

1 Yellow Onion, minced

2 small Shallots, minced

2 Leeks (white parts), finely chopped

1 Red Pepper, cubed

1 Fennel Bulb, finely chopped

1 medium Yam, peeled and cubed

1 cup Watercress, chopped

1 cup Spinach, chopped

1 cup Parsley, finely chopped

1 ½ Tbsp Roasted Tahini Sauce

In my pantry:

1 Tbsp Low-sodium Tamari Sauce

1 15 oz can Garbanzo Beans

6 cups Organic Vegetable Broth

I also used:

2 Garlic cloves, crushed and minced

¼ tsp Turmeric

½ tsp Cayenne Pepper (If you like it spicy)

½ tsp Pepper Flakes

In a large pot sauté the onion for 5 minutes, or until tender. Add the leeks, shallots and garlic, and cook for another 10 minutes over medium-low heat. Add the yam, red pepper, fennel bulb, spices, salt and pepper. Stir and cook for 5 minutes.

Pour the broth over the mixture and add the tamari sauce,garbanzo bean, spinach, and watercress. Simmer covered for 20-25 minutes. Turm off the heat and let sit for 5 minutes. Right before serving stir in the tahini sauce. Voilà!

The Cook's Pantry, Part 3: The Freezer!

2010-05-14T11:44:00.002-06:00

By Sylvie Ryan, Boise Co-op Culinary Educator

My mother is quite the expert when it comes to freezing hand-picked fresh fruits, garden vegetables, homemade pie crust, leftovers and such. She owns a trunk freezer, and we never ran out of bread, meat, fish, herbs, and homemade stock. I learned a lot from her techniques, but was never willing to invest in such a large item (and didn’t have the room for it, either). My home freezer section is quite small, but I always know it contains staples I can rely on. It’s a wonderful way to enjoy vegetables and fruits from the garden in the middle of winter.

Some of the things you’ll always find in my freezer include:

Loaf Breads, pre-sliced so I can use only what I need.
Naan Bread or Pita Bread, which make quick and delicious individual pizzas.
Corn or Whole Wheat Tortillas, which I use a lot in Mexican casseroles, quesadillas and other Latin fare.
Edaname, which makes a wonderful and healthy snack.
Homemade Stock, whether chicken, fish or vegetable. A great trick is to freeze them in ice cube trays so you can use them as needed in recipes.
Pesto, in small containers. I make a lot of pesto in the summer and love using it all year long on pizza, pasta and soups.
Lunch size containers of leftovers,. When I make soups, lasagna or any casserole, I save enough for at least one individual portion for a cheap, easy, and quick lunch.
Frozen garden peas, as I often make Potage Saint Germain, a pea soup.
Frozen berries for scones, muffin or cobblers.
Handpicked cherries and Italian plums. My friends have a small orchard and these freeze very well and allow me to enjoy fruit pie in the winter.
Homemade pie crust. I always make extra pie crust and reserve some that I roll out and line in a pie dish, I then put it in a freezer bag and it keeps for 2-3 month. It makes for a quick, improvised dessert.

Freezer Storage Tips

I would say that the most important step is to write the date on your packages or containers before freezing them. Some items get freezer burned faster than others. The type of package matters as well. Invest in some good quality, heavy duty freezer bags, as they make a difference. I reuse mine numerous times. Her are some guidelines regarding freezer storage of items:

Pie crust: 2 months

Bread: 3 months

Tortillas: 3 months

Fresh fruits: about 6 months to a year

Meats: typically 6 months to a year

Stocks: 6 months to a year

Soups: 4 months

Casseroles: 2 to 3 months

Chicken: 1 year

Fish: 6 months

Most vegetables: 8 months to a year

Jicama Orange Salad

2010-05-06T11:28:00.004-06:00

• 4 Oranges

• ¼ teaspoon Ancho Chili Powder

• Kosher Salt and freshly ground Pepper

• 3 Tablespoons Extra Virgin Olive Oil

• Juice of 1 Lime

• 1 medium Jicama, peeled and diced

• 3 Scallions, chopped

• 2 Tablespoons fresh Cilantro

• Seeds of ½ Pomegranate

Peel and segment the oranges with a paring knife. Squeeze the empty membranes over a large bowl to release the juices.

Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

Mexican Brownies

2010-05-06T11:07:00.002-06:00

By Liz Allred

• 2 sticks Unsalted Butter, plus more for greasing

• 2 cups Sugar

• 4 large Eggs

• 2 teaspoons Vanilla Extract

• 2/3 cup good-quality Unsweetened Cocoa Powder

• 1 cup all-purpose Flour

• 1 teaspoon ground Mexican Cinnamon (canela)

• ¼ teaspoon pequen Chili Powder or Cayenne Pepper

• ½ teaspoon Kosher Salt

• ½ teaspoon Baking Powder

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth.

Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Apple and Spelt Berry Salad

2010-05-06T10:41:00.003-06:00

By Liz Allred

1 cup cooked Spelt Berries (cooking instructions below)

2 or 3 Granny Smith or Green Apples, cored and sliced

2 stalks of Celery, sliced

¼ to ½ cup dried Cherries or Cranberries or Raisins

1/3 cup plain Yogurt or Mayonnaise

2 tablespoons Cream Cheese, Ricotta or small curd Cottage Cheese (to thicken it a bit)

2 tablespoons fresh Lime or Lemon juice

2 tablespoons Honey orAgave Nectar

½ to 1 teaspoon Apple Pie Spice, to taste (apple pie spice is a mixture of cinnamon, nutmeg and allspice)

1. To cook the spelt berries, boil 1-1/2 cups water, then add 1/2 cup uncooked spelt berries. Cover and reduce heat. Simmer for about an hour and a half, until tender. Drain any remaining liquid and cool before adding to the salad. (A tip: make a larger batch and put some in the freezer for a future salad).

2. Make the dressing by whisking together or blending until smooth the yogurt or mayo, the cream cheese, lime juice, and honey. Add some apple pie spice. Taste and adjust seasoning as needed.

3. In a large bowl toss the sliced apples, celery, spelt berries and dried cherries with the dressing until everything is coated. Serve immediately or chill first in the refrigerator and then serve.

Teff Polenta

2010-05-04T11:57:00.005-06:00

1-3/4 cups Water

2 tablespoons Extra Virgin Olive Oil

7 cloves Garlic, sliced thick

1 cup Onions, coarsely chopped

1 cup Green Peppers, coarsely chopped

2/3 cup Teff grain, uncooked

1/2 teaspoon Salt

2 cups Plum Tomatoes, coarsely chopped

1 cup fresh Basil, coarsely chopped

Grated Parmesan (garnish)

In a small saucepan, bring the water to a boil.

In a 10-inch frying pan add the oil and warm over medium heat. Saute garlic and onion, for 5 minutes, stirring occasionally. Add peppers, and saute for 3 minutes or until peppers are bright green. Stir in the teff grain. Turn off the heat.

Add the boiling water and salt to the frying heat. Set heat to medium and simmer for 2 minutes. Add tomatoes and basil.

Cover and continue simmering for 15 minutes, stirring occasionally, until the water is absorbed. The polenta is done when the teff is no longer crunchy.

Place polenta on a 9 inch pie plate. Garnish with grated parmesan. Allow to cool at least 20 minutes before slicing and serving.

Serves 4 -6

Fried Sunchoke Chips with Rosemary Salt

2010-05-04T11:51:00.004-06:00

Ingredients:

2 lbs. Unpeeled Sunchokes (also called Jerusalem Artichokes) *scrubbed

Organic Canola Oil (for frying)

1 Tbsp Celtic sea salt

1½ teaspoons minced fresh Rosemary

Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 x. Pat very dry with paper towels. Piour enough oil into large deep skillet to reach depth of ½ inch. Heat oil to 375 degrees. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. Chips can be made 2 hours ahead. Let stand at room temp.

Sunchoke Dip

Ingredients:

3 Tbsp lemon juice

1-1/2 lbs Jerusalem artichokes

Salt

1 to 2 tbsps minced fresh jalapeño chilies

Blue or red corn chips (or a combination)

3 Tbsp olive oil

2 cloves garlic, peeled

Preparation: Peel Jerusalem artichokes & rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins. Drain. Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies & salt to taste. Scrape into a bowl. Enjoy with Sunchoke Chips!!

Sautéed Kale with Smoked Paprika

2010-05-04T10:52:00.004-06:00

By Liz Allred

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.

Ingredients:

1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped

2 Tbsp olive oil

1 medium onion, chopped (about 1 cup)

1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot

Pinch of dried crushed red pepper

Salt

Directions: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Serves 4.

Baby Bok Choy with Cashews

2010-05-04T10:48:00.006-06:00

2 Tbsp Olive Oil

1 cup chopped Green Onions, including green ends

3 cloves Garlic, chopped

1 pound Baby Bok Choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

½ teaspoon Dark Sesame Oil

Salt

½ cup chopped, roasted, salted Cashews

Directions: Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.

Serves 4.

Amaranth Salad with Garbanzo Beans

2010-04-16T10:04:00.004-06:00

1 cup cooked Garbanzo Beans
1 cup organic Corn
1 whole Avocado, sliced and peeled
1 cup organic whole Amaranth, rinsed and cooked
1 teaspoon Grape Seed Oil
½ cup chopped organic Peppers, red or yellow or both
2 ripe organic Roma Tomatoes, seeded and sliced. (Grape tomatoes could also work)
½ organic Red Onion, (or green onion is good, too), finely diced
1 handful organic Cilantro
1 handful organic Parsley
1 handful organic Mint (optional, but very nice in the warmer months)
2 tablespoons organic Lemon Juice
1/4 cup Extra Virgin Olive Oil
1/4 cup Toasted Sesame Oil
2 tablespoons Lemon Rind (optional)
Dash Sea Salt or Himalayan Crystal Salt (very mineral-rich)
Dash non-irradiated Cayenne Pepper

Wash your hands thoroughly-always, but especially for this one.

Boil up 2 cups of water and a dash of salt. Cook the amaranth through: put it in a large bowl, with the grape seed oil and cover with 1 cup of boiling water. Leave the mixture for 40 min, fluffing with a fork to separate the grains from time to time.

If you have missed any slicing or chopping of herbs or veggies, now id the time to catch up.

Before adding the remaining salad ingredients, rub the cooked grains in your hands to remove any lumps. The grains will retain a little crunch.

Toss everything together and season with a dash of cayenne pepper.

Serves 2, with leftovers for lunch.

Mediterranean Bruschetta Topping

2010-04-12T14:31:00.004-06:00

From Co-op Member Elizabeth Dickey

Thank you, Elizabeth!

Ingredient amounts should be viewed as guidelines that may be varied according to taste. Chopped Italian parsley and /or hot pepper flakes may be added.

14.5 oz jar Artichoke Hearts in water, drained

½ cup Brine cured olives, pitted – I used Kalamata

1 clove Garlic, minced

1/3 cup Fresh basil leaves, torn

1/3 cup Extra Virgin Olive Oil

¼ cup Balsamic Vinegar

2 - 14.5 cans Diced Tomatoes, drained (I used 1 can Muir Glen Organic Diced Tomatoes with Basil and Garlic, plus 1 can Muir Glen Organic Fire-Roasted Diced Tomatoes)

¼ cup Capers, drained

Combine first six ingredients (Artichokes through Balsamic Vinegar) in a food processor. Pulse until it becomes a coarse puree.

Transfer ingredients into a non-metallic bowl. Stir in diced tomatoes and capers.

Ready to eat right away, or may be allowed to sit to allow the flavors to meld.

Organic Edemame Salad

2010-04-12T10:41:00.005-06:00

To prepare the beans:
Rinse beans well. Soak overnight for shorter cooking time. Bring to a boil 2 cups of beans in 6 cups of water and simmer for 60-90 minutes. (150 minutes unsoaked)

Dressing:
5 tablespoons rice wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, zest and juice
2 tsp cumin
1 tablespoon chipotle
2 tablespoons of wheat-free Tamari
3/4 teaspoon salt
1 tsp pepper
2 cloves garlic, minced
Wisk all ingredients in a bowl and set aside.

Veggies:
1 pound frozen shelled edemame (thaw)
3 cups frozen corn kernels (thaw)
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
2 cups Organic Turtle Black Beans
1 red bell pepper, diced

Mix prepared veggies in a bowl, pour dressing over veggies and mix well. Serve chilled or immediately. Garnish with fresh sliced lime and a sprig of cilantro.

Green Rice and Grilled Asparagus Salad

2010-04-12T10:37:00.002-06:00

1 pound Asparagus - trimmed
1/4 cup Olive Oil
1 Yellow Pepper - seeded and cut in half
1 Red Pepper - seeded and cut in half
¼ cup Orange Juice - plus more if needed
1 clove Garlic - chopped
2 Tablespoons fresh grated Ginger
2 Tablespoons Honey
½ Orange - the zest only
1 Orange - segmented and cut up
¼ teaspoon Wasabi Powder
1 cup Jade Rice
¾ teaspoon Salt
1/3 cup Mixed Nuts, optional

Heat the grill to medium.

Cover and grill the asparagus until lightly browned and crisp tender. Grill the peppers until the skin is blackened all over, about 7 minutes.

Cut the asparagus and the peppers into bite-size pieces.

In food processor or blender, combine the olive oil, orange juice, garlic, ginger, orange zest, honey, and wasabi powder. Process until smooth. Set the dressing aside.

Cook the rice according to the directions below. Add the salt to the rice.

Transfer the cooked rice to large bowl and toss in asparagus and peppers.Pour the dressing over hot rice add veggies and stir.

Preparation and Cooking Instructions for Jade Rice:
Bring 1 ½ cups water or stock to a boil. Add 1 cup of Jade Rice, 2 Tbsp butter or olive oil (optional), and stir. Cover tightly and return to boil. Reduce heat and simmer. Cook for 18-22 minutes. Let rest covered for 5-7 minutes until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables.

Black Garbanzo Bean Salad

2010-04-12T10:31:00.006-06:00

3 cups cooked Black Garbanzo Beans
1 Red Pepper, diced
1 Orange Pepper, diced
1 bunch Cilantro (remove stems, chop leaves)
15 sliced Cherry Tomatoes, halved
½ chopped Red Onion

Dressing
½ cup Balsamic Vinegar
Juice from 1-1/2 Limes
½ cup Canola Oil
Chopped Chili Peppers (optional)
Salt and Pepper

Mix all dressing ingredients and refrigerate.

Combine all salad ingredients, toss with dressing.

Black Beluga Lentil Soup Recipe

2010-04-12T10:26:00.007-06:00

Black Beluga Lentils look like caviar when cooked and are delicious as a side dish. They are excellent in soups and salads, and are higher in amino acids than French, green, or red lentils. Their mild flavor combines readily with other ingredients in soups and grain salads and they hold their small round shape.

These tiny lentils are indigenous to Syria and have been eaten for over 8,000 years. Lentils are the seed of a small shrub and have been a staple food for many South Asian cultures. They have a mild, earthly flavor and soft texture. They're delicious in chilled vegetable salads, or mixrf with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant. They cook in about 30 minutes without soaking.

Ingredients:
2 tablespoons Olive Oil
2 cups yellow Onions, medium dice
1 cup Celery, medium dice
1 cup Carrots, medium dice
3 cups total of yellow, green and red bell peppers, medium dice
1 Jalapeño minced (no seeds)
2 tablespoons Garlic, minced
4 quarts Vegetable Stock
2 cups Tomatoes, chopped (fresh or canned)
¾ pounds black Beluga lentils (optional brown or French lentils)
1 Bay Leaf
1 tablespoon dry Thyme
2 pounds yellow Finn Potatoes, large dice
2 dashes Hot Pepper Sauce
1/8 cup Italian Parsley, chopped
1/8 cup Fresh chopped herbs, such as oregano, sage, rosemary & chives
1 ounce White Wine Vinegar
Salt and Pepper to taste

Directions:
In a two gallon stockpot over medium heat, add olive oil and onions, celery, carrots, peppers and jalapeño. Sweat vegetables approximately seven minutes until onions turn translucent. Add fresh garlic, cook for one minute. Add vegetable stock, tomatoes, black Beluga lentils, thyme and bay leaf. Bring to a boil. Simmer until lentils are tender. Add potatoes, tabasco, Italian parsley, fresh herbs, white wine vinegar and salt and pepper to taste. Simmer until potatoes are tender.

A delicious, hearty and comforting soup on a cold winter night.

Artichoke and Clam Dip

2010-04-09T14:07:00.003-06:00

2 cans (3.5 oz) Geomar Pacific Clams, drained

1 can (14 oz.) Artichoke Hearts, drained

½ cup Mayonnaise

½ cup Cream Cheese

½ cup grated Parmesan Cheese + extra for topping

¼ teaspoon Cayenne Pepper

1 small can of Diced Green Chilis

Salt and Pepper to taste

Preheat oven to 375 F. Place artichoke hearts and clams in blender or food processor and process until almost smooth or desired consistency. Place all ingredients together in a bowl and blend well by hand. Place mixture into ovenproof dish. Sprinkle extra parmesan cheese on top and place in preheated oven for 10 to 15 minutes until browned and bubbly. Serve with pita chips and cucumber rounds. Enjoy!

This recipe has been brought to you by the Boise Co-op Promotional Team!!

Black Garbanzo Tabouli

2010-04-09T14:04:00.003-06:00

1 cup fine grain Bulgur

¼ cup fresh lemon juice

1 pint cherry tomatoes halved and drained

½ cup of thinly sliced green onion

2 pinches of cumin

Salt and fresh ground pepper to taste

1/3 cup extra virgin olive oil

1 bunch finely chopped flat-leaf parsley

10-15 mint leaves chopped

½ cup black garbanzo beans

1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. In a bowl, combine the black garbanzos, tomatoes, green onion, cumin, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.

3. Taste and correct the flavors with lemon juice, salt, and pepper.

Rachel's Veggie Nut Burgers

2010-04-09T13:07:00.002-06:00

By Co-op Member Rachel Batten
Thanks, Rachel!

2 cups Rolled Oats
1 cup finely chopped Nuts ( I used Walnuts)
1 3/4 cup Soy Milk or Almond Milk or Dairy Milk
1 Onion, finely chopped
1 Tbsp Soy Sauce or Bragg's Liquid Aminos
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Sage
1/2 tsp Dried Thyme
1/4 tsp Dried Marjoram
Optional:
1 cup shredded Cheddar Cheese
1 cup Chopped Mushrooms

Mix ingredients and let sit for 30 minutes. Form 6 or 8 patties and cook on a griddle over med/low heat, until browned on both sides (about 20 minutes).

I served them with salsa and avocado, but of course they would be good with the traditional burger condiments.

Manhattan Clam Chowder

2010-04-09T10:04:00.003-06:00

2 Bacon slices, cut into ½ -inch squares (Available @ Co-op Meat Department in bulk!!)
1/3 cup chopped Onion
3 tablespoons diced Green Bell Pepper
3 tablespoons diced celery
2/3 cup diced peeled Boiling Potato (1 small)
1 cup (8 oz.) canned diced Tomatoes, including juice
3 cans (3.5 oz) Geomar clams (save liquid-set aside)
2 tablespoons chopped, Fresh Flat Leaf Parsley

Cook bacon in a 2-3 qt. Heavy sauce pan over moderate heat, stirring until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring until softened, about 5 minutes. Stir in potato, clam juice, and tomatoes (with juice), and simmer, covered for ten minutes. Stir in clams and simmer for another 5 to 7 minutes, covered. Stir in parsley and salt and pepper to taste.

Raw Cacao Pudding

2010-04-08T12:57:00.003-06:00

By Liz Allred

Note: The Goji Powder, Raw Cacao and Maca Powder are available in our Raw Food section on Aisle 7.

1 Avocado (diced)
3 Dates (pitted and diced)
5-6 Tbsp Raw Cocoa Powder
Pinch of Salt
Pinch of Cinnamon
1 tsp Vanilla Extract (or 1 Vanilla Bean w/ seeds scraped out)
1/3 cup Goji Powder
¼ cup Coconut Oil
1 Tbsp Maca Root Powder (or other powdered herbs you prefer)
¼ cup Water (add more if needed to thin pudding)

Blend all ingredients into blender or food processor. Add water last, slowly pouring in until you reach desired consistency. Refrigerate overnight in air tight container for a thicker pudding. Enjoy!!

Organic Purple Barley

2010-04-08T10:31:00.003-06:00

Note: Adapted from The Hip Chick's Guide to Macrobiotics, by Jessica Porter. Umeboshi (plum) vinegar can be found at the Boise Co-op.

Total time: 1 hour and 10 minutes plus chilling time for the salad
Servings: 6 to 8

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

Pinch plus 1/2 teaspoon Sea Salt, divided

1 Tbsp Apple Cider Vinegar

1 Tbsp Umeboshi Plum Vinegar

1 Tbsp Minced Shallot

1/4 cup Olive Oil

5 cups Water

2 cups Pearl or Hulled Barley

2 Bay Leaves

2 Tbsp chopped Fresh Oregano (or 2 teaspoons dried and crumbled)

1/3 cup pitted and chopped Kalamata Olives

1/3 cup drained Capers

1/2 cup toasted Pine Nuts

1/4 cup finely chopped Green Onions

1. To make the dressing, combine the lemon juice, mustard, pinch sea salt, vinegar, shallot and olive oil in a medium bowl and set aside.

2. To prepare the salad, bring the water to a boil in a large saucepan. Add the barley with the remaining salt and bay leaves. Simmer until the barley is tender and all of the water is absorbed, 45 minutes to 1 hour total cooking time. Remove from heat and cool.

3. Place the barley in a large bowl, and stir in the dressing and oregano. Cover and chill for about 2 hours or until ready to serve. Before serving, gently stir in the olives, capers, pine nuts and green onions.

Each of 8 servings: 311 calories; 6 grams protein; 42 grams carbohydrates; 9 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 561 mg. sodium.

Clam Chowder with Baby Shrimp and Bay Scallops

2010-04-02T12:16:00.004-06:00

By Boise Co-op Member Jan Johnson
Thank you, Jan!

We’ve discovered that this chowder tastes much best on the 2nd day, so make it a day ahead for company. The base for this recipe came from Browny’s Restaurant in Seattle, Washington. Over the years we have “tweaked” it into our own by adding additional ingredients. This is our traditional Christmas Eve dinner.

6 Slices Bacon – Chopped in small pieces

2 Med-sized carrots, thinly sliced

2 Stalks celery, thinly sliced

1 Small onion, chopped

¼ Small green pepper, chopped fine (can omit without compromising flavor)

3 Cloves garlic, minced

1 ½ Lbs thin-skinned red or Yukon Gold potatoes, scrubbed & cut into small cubes (leave skins on)

2 (8 oz) bottles clam juice

8 Cans (6 ½ oz) chopped or minced clams and juice – do not drain

1 Can whole baby clams and juice – do not drain

¼-½ Lb Salad shrimp

¼-½ Lb Small Bay scallops

1 Bay leaf

½ Tsp (or more to taste) liquid hot pepper (Tabasco)

½-¾ Tsp freshly ground black pepper (depending on taste)

1½ Tsp Worcestershire

¾ Tsp Thyme leaves- crushed

¼ Tsp Basil

1 Quart Whipping Cream

Salt to taste

Place bacon in a heavy 8-10 qt. kettle over medium heat; cook, stirring constantly until bacon is somewhat crisp. With slotted spoon, lift out bacon & drain on paper towels. Discard all but 2 Tbs of drippings.

Add carrots, celery, onion, green pepper, and garlic to kettle & cook, stirring often until onion & celery are very soft.

Add cubed potatoes to veggie mixture. Pour in clam juice; bring to a boil, reduce heat to low. Cover & cook until potatoes are soft, but not mush – apprx 15 minutes.

Stir in clams & their liquid, bacon, remaining seasonings and cream then heat until steaming. Very lightly saute’ scallops, then add shrimp & scallops to chowder. Simmer gently together to blend flavors, stirring frequently

Serve with hard rolls, Harvest Bread, or home-baked rolls. YUMMMMMM!

Raine's Nachos with Chorizo, Refried Beans, and Raw Cheese

2010-04-02T10:22:00.002-06:00

By one of the Boise Co-op's favorite members, Raine Saunders, who generously offered to let us re-post it from her awesome website Agriculture Society. Please check it out: It's a goldmine of great info.

Sometimes I wonder if I’ll ever stop trying to top myself with the most irresistible healthy fast-food. I haven’t really eaten fast food in years, but I used to eat it a lot when I was a young adult.

I couldn’t help myself…I’d been craving chorizo all day and when I got to the store tonight, I was on a mission to find some good, local fare. I scored a nice package of it from the butcher counter and kept thinking of the frozen lamb and chicken I had at home, which was going to have to wait for another night since it wouldn’t be thawed out in time for dinner (I was thinking Paella).

But I had to do something amazing with that chorizo. So I went home and looked around on the Internet for inspiration. I thought about frying it up with some butter and garlic and some onions and bell peppers, maybe some home-made red sauce. That sounded good…but that wasn’t quite what I craved. Then I found this great recipe by Emeril for chorizo nachos. Oh my gosh, yes…that was it!

These were amazing and they disappeared fast…here’s our version of this recipe…it was SO worth it!

Ingredients:

3 Chorizos, pan fried in garlic and cumin
2-3 cloves of Garlic
Sprouted Corn Tortillas, cut into fourths and fried in coconut oil or tallow (we used about 10)
1-2 cups of soaked and cooked Beans of your choice, then refried in 2-3 tablespoons of bacon drippings, Salt to taste
2 cups of Monterey Jack Cheese (we used raw cheese)
Sliced yellow or white Onion
Sour Cream
Salsa (we used local salsa), or fresh Tomatoes or homemade Pico de Gallo (those weren’t in season for us)
Salt
Cumin
Chili Powder
Butter

For recipes like this, I don’t really measure, I just add spices and seasonings until I like the way it tastes. This made just enough for two adults and one child.

Directions:

1. Preheat oven to 350 degrees.

2. In a large pan or skillet, heat some butter and add minced garlic to sautee. Cook the chorizo with garlic and add cumin, stirring and turning periodically, over medium-high heat until the sausage is browned and the fat is rendered.

3. While chorizo is cooking, in another pan melt coconut oil on medium heat. Place the quartered tortillas in the pan and allow them to fry about 1 minute on each side, turning with tongs. Take out of the pan with tongs and place on a plate with a paper towel to soak up the extra oil. Set chips aside when done frying.

4. Heat beans up in a pan on medium-low heat and add bacon drippings (we store ours in the refrigerator, so they are hardened). Allow them to melt a bit by stirring them. Add chili powder and a bit of cumin into the beans (I just added to taste).

5. When the drippings have melted into the beans, mash them into the beans and mix them thoroughly. Add a bit of water if beans are thickening, as you will want to be able to pour them easily on the nachos when they are ready to go in the oven. Turn down to low heat.

6. Grate the cheese and slice up the onions and set aside.

7. Remove chorizo from pan when cooked through and drain on paper towels. Cut chorizo into small bits to top on nachos.

8. Get an oven plate or large oven-safe dish and place chips on the bottom. Add layers of beans, chorizo, and cheese. You can also alternate layers of chips, beans, chips, chorizo, cheese. I think they cook better with the main ingredients on top. Add sliced onions after cheese. Place in oven and heat until cheese melts – approximately 10 minutes.

9. Serve and enjoy!

John J's Spicy Fettuccini with Bay Scallops

2010-04-02T10:10:00.001-06:00

By Co-op Member John Jacobsen
Thanks, John!

8 oz. Roasted Garlic Fettuccini
1 ½ pounds Bay Scallops
3 tablespoons Flour
1 – 1 ½ teaspoons Tex-Mex Dry Rub (to taste)-- Recipe is below
½ pound fresh Asparagus, cut into 1-inch lengths
½ cup Sundried tomatoes, julienne cut
¼ cup Pine Nuts
3 tablespoons Basil Pesto
Olive oil

Rinse and drain scallops. In plastic bag, combine flour and Tex-Mex rub; add scallops and shake to coat. While cooking fettuccini in large pan of boiling water, heat olive oil in skillet. Sauté asparagus about one minute; add scallops and continue cooking another 4 minutes (approx.), stirring frequently. Add sundried tomatoes, pine nuts and pesto; cook about one more minute or until scallops are done and all ingredients are heated through. Drain pasta and mix into scallop mixture.

TEX MEX DRY RUB

1 tablespoon + 1 teaspoon Cayenne Pepper
2 tablespoons + 2 teaspoons Oregano
2 tablespoons + 2 teaspoons Cumin
1 tablespoon +1 teaspoon Coriander
2 teaspoons Black Pepper
2 teaspoons Salt

Store in airtight container for up to 6 months.

This is good on grilled fish and chicken and in marinades.

Isabel's Avocado Sandwich

2010-04-02T10:00:00.002-06:00

By Boise Co-op Member Isabel Holt
Thank you, Isabel!

One small Avocado
One tablespoon finely chopped Onion
Pinch of Rubbed Sage
One to two teaspoons Lemon or Lime Juice
Salt and Pepper to taste
Two slices lightly toasted Bread (I like Classic Rye from Co-op)
Two bread slice-sized Cheddar Cheese
One large Roma Tomato, sliced

Mash avocado and combine with onion, sage, juice and salt/pepper. Spread mixture on toasted bread slices, add cheddar cheese to each and top with tomato slices. Run under the broiler for a minute or so(I like to lower the broiler rack to allow cheese to melt completely without burning the bread.)

Serve with - you guessed it! - Tabasco! and maybe chips.

These are easy, quick and can even be reheated.

Isabel's Sate Noodles

2010-04-02T09:54:00.006-06:00

By Boise Co-op Member Isabel Holt
Thank you, Isabel!

Two generous tablespoons Peanut Butter*
One to two tablespoons Ketchup, to taste
One slice Ginger, chopped fine
One small Onion, chopped fine
A pinch of Flaked Red Pepper
One half to one tablespoon Lemon or Lime Juice, to taste
Noodles for two people (I like somen* )

INSTRUCTIONS:

Combine peanut butter, ketchup, ginger, onion, red pepper and juice.

Cook noodles according to package directions, saving cooking water. Add enough of the cooking water to to peanut butter mixture to make a light sauce. Toss with noodles and serve, offering Tabasco sauce, if wanted.

Tofu cubes, stir fried veggies, cooked chicken or cooked shrimp may be added.

*I use Adams peanut butter, available from the Co-op and your choice of noodles from the Co-op.

Here's a tip for keeping fresh ginger around: Put whole or cut up ginger in a small jar and top off with sake. This will keep in the refrigerator for months. Top off if sake level falls below ginger. The sake is also a nice flavoring ingredient.

The Best Tasting Vegan Bolognese You've Ever Had!!!

2010-03-22T09:51:00.003-06:00

Submitted by Boise Co-op Member Mindy Block. Thanks, Mindy!!!

When I was a meat eater, pasta with a traditional bolognese was my favorite food. This vegan version is even better! The sauce is rich and flavorful. I serve it over quinoa rotelle which really holds the sauce and stands up better to the flavors than rice noodles. The quinoa packs a balanced amino acid profile and combines with the soy to create a light and energizing protein. I like to serve this dish with a side of sauteed greens like beet greens, spinach or chard with shallots and a little salt and pepper. Serves 4 people.

Difficulty level: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes

2 Tbsp. Extra Virgin Olive Oil

1/2 Medium Onion (whatever you have around) 1/4 inch dice

8 Brown Crimini Mushrooms, sliced

2 large Garlic Cloves, minced

Kosher Salt

Freshly Ground Pepper

Pinch of Red Pepper Flakes

1 tsp. Dried Oregano (organic really makes a difference here)

1 cup Low-Sodium Organic Vegetable Broth

1/2 cup Organic Almond Milk

1 (15 ounce) can Organic Tomato Sauce

2 cups Frozen Meatless Crumbles (I like ones made from mushrooms as they complement the mushrooms in the recipe)

8 ounces of Quinoa Rotelle

Directions:

1. Heat a large saucepan over medium heat and add olive oil.

2. Add onions and cook 5 minutes until they become translucent.

3 Add mushrooms, stir to coat in oil and leave them alone for 4 minutes. Add garlic and stir once to coat, leave another 2 minutes.

4. Add 1/2 teaspoon salt, few turns of peppermill, red pepper flakes, 1/2 tsp. oregano and the meatless crumbles. Stir to combine and cook 3 minutes.

5. Add vegetable broth, stir and cook until the liquid almost disappears.

6. Add almond milk, stir and cook until liquid almost disappears.

7. Add tomato sauce, reseason with dash of salt, pepper and rest of the oregano. Allow sauce to come to a simmer, reduce heat to low. Let the sauce cook at low heat while you cook the pasta.

8. Bring a large pot of cold water to a boil. Add a palm full of kosher salt before adding your noodles to the pot. Add noodles and cook 9-10 minutes.

9. Drain pasta and add to sauce. Toss gently to combine.

Multi-Color Bell Pepper Tatin

2010-03-20T11:43:00.001-06:00

By Sylvie Ryan, Boise Co-op Culinary Educator

Editor's Note: Sylvie prepared this dish for her French Bistro class, and it's one of the best things I've ever eaten in my entire life! I've played with it at home and it takes well to all kinds of creative modifications. For instance, I think everything is better with caramelized onions, so I usually add some between the peppers and the olive tapenade. This is a GORGEOUS tart that will knock the socks right off your dinner guests, and is great for all us hungry vegetarians! ~Linda

Serves 4-6

Preparation: 30 minutes

Cooking time: 1 hour

1 Ball of Pizza Dough
6 Bell Peppers (2 Green, 2 Red, 2 Yellow or Orange)
4-5 oz Black Olive Tapenade
4 Tbsp Grated Parmesan
2 Tbsp Olive Oil
3 tsp Fresh Thyme, chopped
Salt and Pepper

Turn on the oven grill or broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet, open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them. When they are cooked, place them in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, which will help the peeling process. Carefully peel the peppers.

Preheat the oven to 375 degrees F. Line a pie dish with parchment paper, spray or brush with olive oil. Arrange the peppers in a star shape, alternating the colors. Cover with the tapenade and the Parmesan cheese and thyme. Drizzle most of the olive oil, reserve some for the garnish.

Spread the pizza dough, large enough so that it will cover the vegetable. Tuck the side in, then, with a fork, pick the dough so that the steam can escape.

Bake in the oven for 35-40 minutes. Let stand for 5 minutes before reversing onto a plate. Top with the remaining olive oil, add some thyme to garnish.

Grapefruit, Avocado and Kumquat Salad

2010-03-11T10:54:00.006-07:00

Original recipe and photo from pickycook.com, via our friends at OrganicGrown.com. Thanks to Robin Latham and Robin Zimmerman for submitting this fabulous salad to our blog!

4 Tbsp Extra Virgin Olive Oil

1 to 2 Tbsp. Lemon and Lime Juice (mixed together)

1 tsp. Lemon and Lime Zest (mixed together)

Pinch of Salt

Freshly Ground Pepper

2 large Grapefruit, peeled and seeded, sectioned into wedges with the outer membranes removed

2 Avocados

Mixed Baby Greens

2 or 3 Kumquats, sliced very thin

Whisk olive oil, zest and juice together. Add salt and pepper to taste and set aside. Cut the avocados in half, remove the seeds and carefully peel off the skin. Cut each half into 4 - 6 thick slices.

Toss grapefruit sections and avocado (gently) in some of vinaigrette. Toss the greens with the rest of the vinaigrette. Place mixed greens on a plate, arrange the grapefruit and avocado on top of the greens and scatter kumquats on top.

Mindy's Smooth and Creamy Vegan Minestrone

2010-03-05T09:55:00.004-07:00

By Boise Co-op Member Mindy Block.
Thank you, Mindy!!!

Organic and Vegan!
Difficulty Level: Easy Sneezy!
I love creamy soups, this one is simple, filling, inexpensive and super yummy.

Ingredients:

1 Organic Red Onion, chopped to a medium dice

2 Organic Leeks, white part only, sliced 1/4 inch moons

4 stalks Organic Celery chopped to a medium dice

2 Organic medium Yukon Gold or Red Potatoes, peeled and chopped to a medium dice

1 (12 ounce) can of Organic Diced Tomatoes

2 Organic Zucchini, chopped to a medium dice

2 cups Organic Navy Beans, soaked overnight and rinsed

4 Tbsp Olive Oil

3/4 cup Millet

Salt and Pepper

In a large soup pot, place the onion, leeks, zucchini, potatoes, celery, tomatoes, olive oil and navy beans and cover with water about 1 inch above veggies. Bring to a boil, cover and simmer for 2 hours. Add millet and continue simmering another 20 minutes. Turn off heat, add salt and pepper. I use 2 Tbsp of sea salt and and 1 tsp. pepper. Let the mixture cool for a half hour.

Get out your blender and blend the soup in batche,s placing blended soup in a large bowl as you scoop out from the pot. I leave about 1/4 of the soup unblended for a little texture; it's an individual preference thing. When ready to serve I reheat, check seasoning and serve with toasted sprouted grain bread slices topped with vegan margarine. Two people can eat this healthful, warming yet light meal for days.

Cooked Cabbage

2010-03-01T12:46:00.004-07:00

By Co-op Member Julie Apperson
Thank you, Julie!

2 Tbsp. Butter

1 Tbsp. Canola Oil

8 Cups Green Cabbage

1 Tbsp. Brown Sugar

3-4 Garlic Cloves

1 Tbsp. Red Wine Vinegar

Salt and Pepper

In large skillet heat butter and oil over medium heat, add cabbage, garlic, and brown sugar to pan. Saute until cabbage is limp ( about 5 minutes) Reduce heat to medium/ low and stir in vinegar. Cook about 15 minutes.

Jenny's Blue Salad

2010-02-23T13:59:00.002-07:00

This is my favorite quick, easy and inexpensive go- to salad recipe. Everyone in the family likes it, even my 1 ½ year old. It is simple to make, just a few ingredients, all available at the Co-op, and it's pretty delicious too! This salad pairs well with pasta dishes, artisan breads, and grilled meat or vegetables.
-- Jen Barnett, Accounts Payable Manager

1 heart of Romaine Lettuce
1 organic Roma Tomato
2 oz. Blue Cheese crumbled
1-1/2 to 2 oz Newman's Own Oil and Vinegar Salad Dressing
Coarse Salt
Black Pepper

To prepare: Rinse and dry lettuce, thinly shred and add to bowl. Thinly slice 1 Roma tomato and then halve, add to bowl. Top salad with 2 oz. crumbled Blue cheese. Drizzle 1/12 to 2 oz. Newman's Own Oil & Vinegar dressing, over top of salad. Add a pinch of coarse salt and a pinch of ground black pepper. Toss salad, serve and enjoy.

Drew's Freestyle Ham

2010-02-23T13:46:00.001-07:00

Drew Case from our Tech Department is famous for his Freestyle Ham recipe-- and for good reason. Deceptive in its simplicity, Drew's Freestyle Ham requires just one ingredient. Drew refuses to disclose the temperature and timing required to bake his ham, as he feels that imposing such restrictions would remove the "freestyle" element for which this recipe is renowned. However, please feel free to email him with any and all questions you might have about his Freestyle Ham, or any other topic in the entire world that you'd like to discuss. He can be reached at drew_c@boisecoop.com.

Drew's Freestyle Ham

Ingredients:

Ham

Instructions:

1. Buy Ham (at the Boise Co-op)

2. Bake Ham

3. Eat Ham

Thank you, Drew, for the effort you put forth in compiling this information, and the willingness to share it with the world.

Liz's Spicy Mustard Green and Miso Salad Dressing

2010-02-23T13:42:00.004-07:00

This delicious dressing is vinegar free!

2 cups packed Mustard Greens, coarsely chopped
1 small Avocado
1/4 cup Chickpea Miso
1 small fresh Garlic Clove
1-12 to 2 cups Water
1/4 to 1/2 teaspoon Lemon Juice (to taste)

Optional: 1 Tbsp Olive or Flax Oil

Place all ingredients with 1-1/2 cups of the water in a high-powered blender, and blend until totally smooth, adding the additional 1/2 cup water as needed to reach the desired consistency. Take care to scrape the sides of the blender.

Store in a tightly sealed jar in the refrigerator.

Makes about 2-1/2 cups

Divit's Tapanade Party

2010-02-12T10:58:00.002-07:00

Divit Cardoza, Manager of the Co-op Wine Shop, is a multi-faceted, Renaissance kind of guy. When he's not making fabulous art or extolling the virtues of the grape, he's probably in the kitchen whipping up something ridiculously tasty. Divit co-taught our Cocktails and Tapandes Class during the holidays, and was kind enough to let us reprint a few of his super-quick and easy creations.

White Bean Tapenade
2-3 Garlic Cloves, minced
1 Small Carrot, diced fine
1 Tbsp Olive Oil
1 tsp Fresh Thyme
1 can White Beans, drained
2 Tbsp White Wine
Salt & Pepper to taste
Optional: Bacon, Pancetta or Proscutto

Sautee garlic and carrots in olive oil. Add thyme, beans and white wine, simmer. Mash lightly with a
fork or potato masher.

Red Pepper Tapenade
1 Clove Garlic
¼ c Blanched Almonds
3 Whole Roasted, Peeled Red Peppers
2-3 Tbsp Fresh Basil
Salt and Cayenne Pepper to taste

Pulse ingredients in order in a small food processor.

Green Olive Tapenade
1 Garlic Clove
1¼ c Anchovy-Stuffed Green Olives
1 Tbsp Olive Oil
2 oz Fresh Chevre
1 tsp Minced Fresh Oregano
Salt and Black Pepper to taste

Pulse all ingredients in small food processor.

Ahi Tuna Tapenade
4-6 oz Sashimi Grade Tuna
2 Tbsp Crème Fraiche
Wasabi to taste
Sushi Ginger
Smoky Sesame Oil or Black Sesame Seeds for garnish

Dice tuna fine. Mix wasabi and crème fraiche to taste. Either mix ginger in with tuna or use as a garnish. Combine seasoned crème fraiche with tuna just enough to hold together.

Yellow and Green Medley

2010-02-04T14:38:00.005-07:00

By Cathy Anderson

Best comfort food ever!!

1 Tbsp. Butter
1 Tbsp. Olive Oil
1 Tbsp. Coriander Seeds
1/2 Red Onion, chopped
10 Brussel Spouts
1 Parsnip, cut into matchsticks
2 Leaves Rainbow Chard, veined
1 Yellow Pepper, chopped
1 Orange Pepper, chopped
A handful crumbled Feta Cheese

Preheat oven to 250 degrees.

In a cast iron skillet saute the butter, olive oil, coriander seed, onion and Brussel sprouts (face down) for 5-7 minutes. Add the parsnip and chard, drizzle with a little more olive oil, then transfer to oven and bake for 30 minutes.

Remove from oven and place back on burner over medium heat. Add the yellow and orange peppers and saute until soft but still a little crunchy. Sprinkle with crumbled feta and pop back into the over for 10 minutes.

Turkey Spinach Meatloaf

2010-02-04T13:39:00.002-07:00

by Leil Cardoza

This is intended to be a low-calorie recipe, so if you're not worrying about calories you can substitute ground beef if you like, and use whole eggs instead of just whites.

Serves 8

2 Med Onions
2 Tbsp Olive Oil
4 Cups Spinach
1/2 cup Egg Whites
1 Cup Breadcrumbs
2 Lb Ground Turkey
1/2 cup Catsup (negotiable)
2 Tbsp Balsamic Vinegar (Negotiable)
Fresh Herbs (preferably whatever is seasonally available, but feel free to use your favorites)
Salt
Pepper

Preheat oven to 350.

Saute the onions in the olive oil until golden, add spinach and put a lid on it until the spinach wilts, then remove from heat.

Mix meat, egg whites, herbs, breadcrumbs and 1/4 cup catsup together thoroughly, then add spinach and onions, and salt and pepper to taste, mix again.

Mix the remaining catsup with the balsamic, form the meatloaf on a cookie sheet, then brush with catsup/balsamic glaze. If the coating seems light, mix more, sticking to the 2 parts catsup: 1 part balsalmic proportions.

Bake at 350 until cooked through, should be about an hour depending on the size and shape of your loaf. (Check with toothpick.)

Recommended wine pairings include, but are not limited to Rhone reds and rose's (Cotes du Rhone, Chateauneuf du Pape, Gigondas, Hermitage, Costieres de Nimes, and Grenache and Syrah-based wines in general.)

Wheat Berry Salad from Diamond T Organics

2010-01-01T00:00:00.009-07:00

By Patty Payton, Boise Co-op Demo Manager

Steve and Teresa Taylor of Diamond T Organics first received certification from the State in 2007 on their 24 acre farm, located on the Salmon Tract about 20 miles South of Twin Falls, Idaho. Fresh water rolls down from the mountains to the South and delivers right up to the farm, which is blessed with deep fertile soil and no rocks. Not only has the farm has not used chemicals since the mid 80's, they also focus their strength in crop rotation*.

Diamond T Organics is dedicated to producing high quality crops, and has been in the same family since it was homesteaded. They supply some of the best tasting wheatberries available, which are great for cooking, as in the recipe below, and are also absolutely perfect sprouted! You can also enjoy their goodness in a liquid form, full of enzymes and raw energy, via the sweet 1-ounce wheatgrass servings sold in our freezer and supplied by Dave Pennington.

1 cup Freshly Squeezed Orange Juice
1 cup Dried Cranberries
9 cups Cooked Diamond T Organics Wheat Berries
7 Granny Smith Apples, unpeeled, diced
1-1/2 cups Pecan Halves, toasted and coarsely chopped
1/2 cup + 1 Tablespoon Raspberry Vinegar
1/2 cup + 1 Tablespoon Extra Virgin Olive Oil
3/4 teaspoon Salt
3/4 teaspoon Freshly Ground Pepper
1 Tablespoon Honey
1 Tablespoon Freshly Ground Orange Zest

Combine orange juice and cranberries in a bowl. Let stand 15 minutes.

Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain cranberries, reserve the juice. Stir the cranberries into the wheat berry mixture.

Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt & pepper. Pour over the salad and stir gently to coat. Refrigerate to combine flavors.

Serve chilled or at room temperature.

(To prepare wheat berries: Combine 1 part wheat berries to 2 parts water, bring to a boil then simmer for 1 hour.)