WINTER RECIPE IDEAS

 

I would rather sit on a pumpkin, and have it all to myself,
than be crowded on a velvet cushion.
                                                                                    ~Henry David Thoreau
​

Native cranberries, Vaccinium macrocarpon. Photo taken in western NC mountains. K. Schlosser

---

HERBAL HOLIDAY GIFTS

Lemon Dill Blend
(use dried herbs, best when from your garden!)
1 cup parsley
1/2 cup dillweed
3/4 cup chives
1/2 cup oregano
1/4 thyme
2 T. dried lemon peel
    Chop all ingredients and blend.  Store in small jars to share with friends.  Include your favorite recipe(s) for using the blend.
Try 1  1/2 tsp. in a cup of softened butter or cream cheese.  Use on toasts, green beans, fish.

Harvest Blend ( use dried herbs)
1/4 cup rosemary
1/3 cup winter savory
1/2 cup parsley
1/4 cup chives
2 tsp. garlic powder
1 T. dried minced onion
6 tsp. marjoram

Chop all ingredients and blend.  Store in small jars to share with friends.   Good on pasta, breads, croutons, root vegetables.
Try:  Mixt 1 T. in 1/2 cup EV Olive oil - good for dipping Italian bread.


Herbed Feta Cheese Spread
4 ounces Feta Cheese, crumbled
1/2 of an 8 oz.package cream cheese, softened
1/3 cup mayonnaise (Duke's)
1 clove garlic, minced
1 T. fresh basil, chopped
1 tsp. fresh oregano, chopped
1/2 tsp. fresh dillweed
1/2 tsp. fresh thyme, chopped

Combine all ingredients in a food processor, blending until combined.  Place in a medium bowl and cover.  Chill until tie to serve. Garnish with fresh thyme and serve with fresh vegetables or crackers.


Spinach Rice Casserole with sunflower and sesame seeds
 
2 cups cooked wild rice (or ½ wild and ½ brown)
2 eggs
½ tsp salt
¼ teaspoon pepper
2 T parsley
¼ pound grated cheese
1 bunch green onions, sliced inc. about ½ the green part
1 lb. chopped fresh spinach
½ cup toasted sunflower seeds
1 T toasted sesame seeds             
2 T butter                                      
 
Melt butter and set aside.
 Saute green onions and spinach until wilted and remove from heat
 Beat eggs with salt & pepper.  Stir into cooked rice.  Stir in cheese and parsley, then blend in the spinach and onions.  Add sunflower seeds and blend thoroughly.
 Pour mixture into greased casserole,  Sprinkle with sesame seeds and drizzle with butter.
 Bake at 350⁰ for 30 minutes.

Chickpea, Cranberry & Kale Salad
 
3 cups chopped kale (wash well and remove ribs)
2 cups chickpeas (prepared or canned, drained)
2 cups prepared quinoa
½ cup dried cranberries
½ cup finely chopped celery
½ cup shredded carrots
¼ cup fresh basil leaves, lightly chopped (if not available, add dried leaves to dressing)
¼ cup fresh mint, lightly chopped (if not available, add dried leaves to dressing)
 Dressing
 2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
1 clove garlic, smashed
¼ teaspoon sea salt
1 teaspoon dried basil (if no fresh is available for salad)
½ teaspoon dried mint (if no fresh is available for salad)
 
Garnish with cherry tomatoes in season and goat cheese
Katherine K. Schlosser, 2016 

Cranberry Coffee Cake
Melt 2 tablespoons butter in an 8-inch square pan.
Spread 1/4 cup of sugar over the melted butter
Combine
     1 cup cranberry sauce
     1/2 cup pecans, chopped (or walnuts)
     1 tablespoon grated orange rind.
Spread this mixture over sugar.
Sift together
     1-1/2 cups all-purpose flour
     2 teaspoons baking powder
     1/2 teaspoon salt
     1/4 cup sugar
Cut in 1/3 cup shortening until it resembles corn meal.
Beat 1 egg and add 1/2 cup of milk. Add to dry ingredients, mix only until all the flour is dampened. Turn into pan on top of cranberry mixture. Bake in preheated 400º oven for 25 to 30 minutes. Cool on a rack for about 45 minutes, then turn upside down on a serving plate. Serve warm.

Cranberry Cake with Rosemary and Toasted Almonds
3 eggs
 2 cups granulated sugar
 11 T unsalted butter, room temperature
 1 teaspoon pure vanilla
 2 Tablespoons Amaretto
 2 cups all-purpose flour
 2 1/2 cups cranberries (1 bag), fresh or frozen
1 tablespoon fresh, chopped rosemary
 1/3 cup almond slices, lightly toasted
 
Preheat oven to 350F.
Lightly grease a 9” springform pan.
 
Toast almond slivers in a sauté pan until lightly browned at edges.  Pour onto a plate and allow to cool.
Beat eggs and sugar together on medium speed until the mixture is pale yellow, about 3 minutes.
Add soft butter, vanilla, and Amaretto and continue mixing until well blended.
Turn the mixer speed to low and slowly add the flour.
Fold in the cranberries and rosemary.
Spread the mixture into the pan and sprinkle with toasted almond slices.
Bake for 60-70 minutes or more. Cake is done when firm to touch. (If the top gets too brown, lightly cover the pan with foil.)
Allow to cool several hours before serving.

MORE RECIPES ON THE WAY.......

Cranberry Crumbles
Ingredients
1 cup uncooked rolled oats
1/2 cup flour
1 cup brown sugar
1/2 cup butter
2 cups (1 lb) cranberry sauce


Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half this mixture in an 8″x8″ greased baking dish. Cover with cranberry sauce. Top with rest of mixture. Bake in a preheated 350ºF for 45 minutes. Cut into squares, while hot. Serve topped with scoops of vanilla ice cream or with cranberry sherbet. May also be served cold as cookie bars.
Serves 6 to 8.

Chocolate Pumpkin Bread
 1 1/2 cup whole wheat flour
1 cup sugar
1/4 cup cocoa powder (unsweetened)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup whole milk
1/4 cup water
2 eggs (beaten)
1 1/4 tsp vanilla extract
20 almonds (chopped)
1 powdered sugar
 
Preheat oven to 350°
 
Mix together dry ingredients; flower, sugar, cocoa, baking soda, cinnamon, nutmeg, salt
 In a separate bowl beat (lightly) wet ingredients together; pumpkin puree, oil, milk, water, eggs, vanilla extract
 Add wet ingredients to dry ingredients, mix with a spoon, and add in the chopped almonds (any nut of your choice)
 Pour mixture into a bread pan, 8" x 5.5"
 Bake for 60 minutes (toothpick test)
 Sift powdered sugar over the top, cut, and enjoy!!!
​​
Wild Rice and Fennel Pilaf

1 Fennel bulb (1/2-3/4 pound)
1/4 cup minced fresh shallots
​1 1/2 T. olive oil, divided
1 1/2 tsp. minced fresh garlic
1 cup wild rice
1 cup dry white wine
3 cups water, divided
2 tsp. balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper

Trim and discard root end of fennel bulb.  Trim tsalks from bulb, reserving frongs for another use. Cut bulb into fourths and thinly slice.  Set aside.
Saute shallots in 2 tablespoon hot oil for 3 minutes; stir in garlic and rice.  Stir in wine and 2 1/2 cups water, bringing to a boil.  Cover, reduce heat, and simmler for 35 minutes.  Remove from heat; cover and let stand 15 minutes or until all liquid is absorbed.
Saute fenneo in remaining  1/2 tablespoon hot oil for 1 mnute.  Add remaining 12 cup water, balsamic vinegar, salt and papper.  Simmer 8 miutes or intil fellel is tender and liquid has evaporated.  Stir into rice mixture.   Serves 4.
From a 1997 copy of Southern Living

Pasta with Chickpeas and Chard
​
8 oz.dried penne pasta
2 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 pinches red pepper flakes
2 tsp. fresh thyme, chopped
1 tsp. chopped fresh rosemary
1/2 tsp. paprika
15 oz. can chickpeas, drained (1/2 cup liquid reserved)
2 14 or 15 oz cans tomatoes, drained
1 large bunch Swiss chard, stemmed and rinsed well
1/2 cup grated Parmesan cheese

Bring a large pot of water to a boil, add pasta, and cook about 10 minutes.  Drain well and set aside.
Preheat over to 350F.  Lightly grease a 2 qt. casserole.
In a large skillt, heat 1 Tablespoon oil over medium-high heat.  Add onion, garlic pepper thyme, rosemary, paprika. Cook, stirring often, until onion is tender, about 8 minutes.
Add chickpeas, reserve liquid and tomatoes to onion mixture.  Season with salt andfreshly ground black pepper.

---