Recipes from a Farmer’s Table

Here are four new recipes for you, using crops raised by our farmers.  Enjoy!



GLUTEN FREE BROWNIES
From Dawn Sturtevant

Dawn makes this recipe for her nephew, who is gluten intolerant.  His mother says it’s the best gluten free brownie recipe she’s tried.  It’s made with garbanzo beans! 
1-1/4 Cup semi-sweet chocolate chips
1 can reduced sodium garbanzo beans, rinsed and drained 
        (or 3/4 Cups dry garbanzos, softened, equals one can)
3 egg whites
1 egg
2 Tbsp. instant coffee granules (optional)
2 Tbsp. canola or other vegetable oil
1-1/2 tsp. vanilla
1/2 Cup brown sugar, packed
1/2 tsp. baking powder
Dash of salt
1/2 Cup walnuts, chopped (optional)
     1)  Preheat oven to 350*.
     2)  In microwave, melt chocolate chips, and stir until smooth.  Cool slightly.
     3)  Place cooked beans, egg whites, egg, coffee granules, oil and vanilla in a food processor.  Cover and process until smooth.
     4)  In a small bowl combine brown sugar, baking powder, and salt.  Add to bean mixture.  Cover and process until combined.  Gradually add chocolate chips, process until blended.
     5)  Pour batter into a 9″ square baking pan, coated with cooking oil.  Sprinkle with walnuts if desired.  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Do not overbake.  Cool completely on a wire rack.  Yield:  16.


TWO POTATO CASSEROLE
You Might As Well Double This – Everyone Loves It
From Robin W.L.


1 lb. red potatoes
1 lb. Yukon Gold potatoes
1-1/4 Cup vegetable broth or stock
1/2 Cup shredded Parmesan cheese*
8 oz. Neufchatel cheese*
1 tsp. garlic salt
14 oz can artichoke hearts (not marinated), coarsely chopped 
6 oz. baby spinach, coarsely chopped
1/2 Cup scallions, chopped
Preheat oven to 425*.  Spray a 9″ x 9″ pan with cooking spray.  Simmer spinach in the broth until wilted.  Cut the potatoes in half lengthwise, then slice very thin.  Mix all the ingredients in a big bowl until blended, then gently blend in the potatoes.  Lay everything in the pan.  Cook, uncovered, for 30 minutes.  Reduce temperature to 375*, and cook for another hour, or until potatoes are fork-tender.
*TIP:  You can mix any cheeses you have – ricotta, sour cream, cheddar – to make up 1-1/2 Cups total.
**TIP:  To shave about 45 minutes off the cooking time, boil the potatoes for 10 minutes or until tender.  Then drain and prepare the dish.





CORN SOUFFLE

from Nancy Laughlin


Nancy is my quilting buddy.  We have monthly potlucks, and she has brought this a couple of times.  All the ladies always go bonkers over it.  If you like corn, this is pretty much heaven on earth.  It’s great for a potluck, or as a side with, Oh, just about anything!
1 box Jiffy corn bread mix
1 can (15 oz.) creamed corn
1 can (11 oz.) corn niblets, or 2 Cups fresh corn
8 oz. sour cream
1/2 C. melted butter or margarine
Preheat oven to 350*.  Mix all ingredients and put into a casserole greased with cooking spray or butter.  Bake, uncovered, for 1 hour or until a knife inserted into the middle comes out clean.  Spoon it out onto each plate.





COWBOY BEANS
from Robin W.L.

This is my own concoction, and is a fine way to use pintos.  You can, of course, use small white, navy or red beans.  It’s good with say, burgers or steak, or delicious by itself with some crusty bread!  Yumm!

1 lb. dry pinto beans, washed to remove dust & chaff

2 Tbsp sugar or substitute
2 tsp. salt
1 small, dry jalapeno, minced fine
4 cloves garlic, pressed
1 medium onion, diced
1/3 lb. bacon,* minced and cooked crispy.  Drain.
1 Tbsp. Worcestershire sauce
2 tsp. or 2 cube beef bullion*
Soak beans overnight and drain in the morning.  Cover with fresh water, bring to a boil.  Simmer for 30 minutes.  Add everything else to the beans, and simmer on low, or in a crockpot all day.

*TIP:  Add more bacon or 1-2 more bullion cubes if desired. (I usually add 1 bullion cube per 1 Cup water).


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