Recipes for Early Spring

Throughout March we held our Promises of Spring cooking series.  Here are the recipes from the first class.  Stay tuned for recipes from classes 2 & 3.

~~~

The days are getting longer but the cool breeze still blows. Bronwyn and Erin have just the menu for this type of weather. So, take a trip to the farmer’s market while the sun is shining and warm, then gather your pots and pans and get ready to enjoy an afternoon in a cozy kitchen.

Carrot ginger soup:
It makes about 20 ladlefuls.

One giant onion or two medium, chopped
3″ chunk of ginger, peeled, grated
Three garlic cloves, minced
1 tbsp turmeric
1 tsp cumin
1 tsp cinnamon
1 tbsp curry powder
10 carrots, peeled and cut into medallions.
One huge potato, peeled, chopped
Vegetable stock to cover (about 6 cups)
Black pepper

Chop everything.
Sauté onion garlic and ginger in vegetable oil until tender. Add spices.
Cool one minute until aromatic. Add carrot and potato. Coat in spices and oil.
Add stock. Bring to a boil. Simmer until veggies are tender. Maybe 20 minutes.                                                                                  Allow to cool a bit then blend to a puree.                                                                                                                                                               Top with sour cream or yogurt and enjoy with fresh bread.
Veggie Tomato sauce
In the fall/late summer I use fresh tomatoes.

1) Sauté 2 tbsp extra virgin olive oil, 1 lg. grated onion, 3 to 4 garlic cloves (more is better).
2) Once onions become clear, add cut op mushrooms,1 cut up zucchini, 1 green pepper and 1 red (optional). Sauté further.
3) Then add 1 can of diced tomatoes (796 ml) – salt free.
Also add whole tomatoes (158ml or around there) – salt free
4) Add 1 bay leaf, 1 tbsp parsley (2 if fresh), 1 tbsp. oregano (2 if fresh), pepper and 1/4 to 1/4 cup white sugar (cuts acidity).
5) Simmer for 30 minutes and then add 2 tbsp. basil near end of time.
Let cool 5 minutes. Add 1/2 grated fresh parmesan. Serve with pasta/squash.
Tomato Sausage Pasta Sauce
1) Do same as step one above, using same ingredients.
2) Take 4 or 5 sausages (I used sweet Italian…use whatever suits you) and remove casing. Sauté in olive oil.
3) Then follow 3 and 4 from above.
4) Drain cooked sausage meat and add to mixture.
5) Follow above instruction 5.

*Note that flakes of red pepper and/or Tabasco sauce (red or green) should be added to both sauce recipes for a bit of a kick. I use the green Tabasco.

Also, add fresh grated parmesan after serving on squash or pasta.
Spaghetti Squash as Pasta – You’ve got to try this!

Microwave Cooking Method:
Wipe off rind.
Pierce rind, generously, with knife.
Cook, on high, for 5 minutes.
Turn over, and continue to cook for another 5 minutes or until rind is tender to the touch.
Remove from the microwave and allow to cool for 5 to 8 minutes.
Cut, in half, remove seeds and scoop out squash.
Can sprinkle with a garlic and butter mixed and use as pasta.

Winter fruit crumble:
Ingredients One
5 peeled and slice winter pears and same number of apples
1 Tbsp lemon juice
3 Tbsp white sugar
1/4 cup flour
Blend and place in bottom of 9 by 9 casserole dish.

Ingredients Two:
1 cup rolled oats
1 cup flour
170 g. melted butter
1 cup brown sugar packed
1 cup slivered almonds
1/2 cup coconut
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
Blend together and cover fruit mixture.
Bake at 350 degrees for about 30 minutes, until you see bubbling.
Can serve hot or cold; by itself or with whipped cream, yogurt or ice cream.

A big thanks to Bronwyn and Erin, our recent – and fabulous – cooking class instructors.

Yours in food, Keltie

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One thought on “Recipes for Early Spring

  1. Pingback: Local Food Dinner Parties! May 14th, 2011 « Adventures in Local Food

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