Will it be an early spring or six more weeks of winter? No worries… these will keep you happy!
Fresh Tomato Bisque
- 3 Tbsp. butter
- 1 medium onion, chopped
- 2 Tbsp. organic flour
- 2 c. water
- 4 lbs. organic tomatoes, cut up (frozen are fine)
- 2 Tbsp. brown sugar
- 6 whole cloves
- 1 tsp. salt
- 1 c. fresh 1/2 & 1/2
- salt and pepper to taste
Melt butter in a heavy saucepot. Add the onion and stir until tender. Sprinkle the flour over the onion and stir until foamy. Add water slowly and bring to a boil. Add tomato pieces, brown sugar and cloves. Reduce heat and simmer uncovered for 30 minutes. Put through a food mill and return to pot. (Or puree with hand blender and pour through strainer.) Add cream and salt and pepper to taste. Warm through gently, taking care not to boil. Garnish with fresh chopped tomato.
Pumpkin Spice Pancakes
- 3/4 c. oats
- 1 1/2 c. organic milk
- 2 eggs, beaten
- 1/2 c. pumpkin puree
- 3 Tbsp. real maple syrup
- 1 Tbsp. vegetable oil
- 1 1/4 c. organic flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
Combine oats and milk and let stand about 5 minutes. Add eggs, pumpkin, maple syrup and oil. Mix well. In a separate bowl combine the dry ingredients. Make a well in the center and our the pumpkin mixture into the center. Stir just until moistened. To cook pour 1/4 c. onto hot greased griddle or skillet, waiting for bubbles to appear on the top before flipping.
Lemon Chicken Soup
- 10 c. home-made or organic chicken stock
- 3 stalks celery, sliced
- 3 large carrots, peeled an sliced
- 1 large onion, chopped
- 1 c. Jasmine rice, uncooked
- 1 1/2 lbs. organic chicken breasts, chopped
- 3 large organic eggs, beaten
- 1/2 c. lemon juice
- 1 tsp. dried oregano
Combine broth, celery, carrots and onions in a large stockpot; bring toa boil. Add rice and chicken, simmer until rice is tender, about 15 minutes. Combine eggs and lemon juice. Add gradually to soup and stir with a fork until ribbons form. Sprinkle with oregano and simmer tree minutes before serving.
Easy French Vanilla Tiramisu
- 4 oz. cream cheese, softened
- 1 1/2 c. cold milk
- 1 pkg. (4 serving size) instant vanilla pudding mix
- 6 oz. ladyfingers, split
- 1/3 c. cooled French roast coffee
- 2 c. whipped cream
- 1 oz. square semi-sweet chocolate, grated
Beat cream cheese in a bowl until creamy. Gradually add milk, mixing well after each addition. Add pudding mix. Beat on low speed 1 minute or until well blended. Sprinkle cut sides of ladyfingers with cooled coffee. Place 1/3 of the ladyfingers on the bottom of a 9″ square baking pan, top with layers of 1/2 each of the pudding and whipped cream. Sprinkle with 1/3 of the grated chocolate. Repeat the layers. Top with remaining ladyfingers and grated chocolate. Refrigerate 3 hours or until ready to serve.
Celebrate maple syrup season and Valentine’s Day with these sweet treats!
Maple Walnut Scones
- 3 cups organic flour
- 1 c. chopped walnuts
- 3/4 c. cold butter
- 1/3 c. cream
- 1 1/2 Tbsp. baking powder
- 2/3 c. real maple syrup
- 3/4 tsp. salt
Preheat the oven to 350*. Line a baking sheet with parchment paper or line with foil that is greased and lightly floured. In a large bowl, combine the dry ingredients. Using a pastry cutter, work in the butter until the mixture resembles coarse meal. In a small bowl mix together the cream and maple syrup. Make a well in the center of the dry ingredients and pour in the liquids. Toss together with a fork until just combined. The dough will be soft. Turn out onto a floured board and very gently knead 6-8 times. Roll or press out into a disk 2″ thick.Cut with a biscuit cutter and place on the baking sheet 2 ” apart. Repeat with scraps. Brush with extra maple syrup and bake 15-20 minutes until golden.
Bread Pudding With Maple Sauce
For the bread pudding:
- 4 slices toasted and buttered bread (challah, brioche etc.)
- 1 tsp. vanilla
- 2 c. organic milk
- 2 large eggs, beaten
- 1/2 c. pure maple syrup
- 3 tsp. cinnamon sugar
- raisins (optional)
Cut or tear the buttered toast into small pieces. Scatter into a greased 1 1/2 qt. casserole dish. Sprinkle with raisins if using. In a small bowl, combine the eggs, syrup, milk and vanilla. Pour over the toast and allow to sit for 10 minutes. Sprinnkle with the cinnamon sugar. Bake at 350* for 30 minutes. Serve warm with maple sauce.
Maple Sauce:
- 2 egg yolks
- 2/3 c. maple syrup
- 1/2 c. heavy cream, whipped with:
- 1 tsp. vanilla or rum extract
Beat the eggs yolks well and place into a double boiler (or a bowl over a pot with hot water) to cook. Add maple syrup slowly stirring well. Continue to cook until the sauce is the consistency of a thin custard. Remove from heat and cool to room temperature. Fold in the whipped cream.
Death By Chocolate Cake
- 4 large eggs
- 1 c. sour cream
- 1/2 c. water
- 1/2 c. oil
- 1 chocolate cake mix
- 1 small box chocolate pudding
- 1 (12 oz.) pkg. chocolate chips
In a large bowl, beat the chocolate cake mix, pudding mix, eggs, sour cream, water and oil. Stir in the chocolate chips by hand. Pour into a greased Bundt cake pan and bake at 350* for one hour. Cool slightly then remove from pan. Sift with powdered sugar before serving.
Something different to try! Home made pasta pillows with herbed cheese filling.
Ravioli
For the dough:
- 3 c. organic flour
- 1/2 tsp. salt
- 2 large organic eggs
- 1/2 c. water
Put the flour in a large bowl with the eggs and water.
Mix until a stiff dough forms. Knead with a dough hook attachment or by hand until the dough is warm and pliable.
Extrude the pasta through a pasta machine, or roll very thin by hand. When rolling the dough by hand, break the dough into several smaller pieces and roll out one at a time until the dough is 1/8″ thick.
Lay the sheets onto a well floured surface and cover with a damp towel while you prepare the filling.
For the filling:
- 2 c. fresh ricotta cheese, drained
- 1/4 c. each Romano and Parmesan cheeses
- 1 large organic egg
- handful of minced fresh herbs (basil, marjoram, thyme etc.)
Place the ricotta, Romano and Parmesan cheese, eggs and herbs into a bowl and mix well.
Using a teaspoon, place a dollop of filling along one pasta sheet leaving a 1/2″ space on all sides. Brush the edges of the dough with water and top with a second sheet of pasta. Press the dough together along the edges and around each dollop of filling, pressing out the air bubbles. Cut into separate squares using a rolling pastry crimper, knife, pizza cutter etc.
Allow the ravioli to dry for an hour before cooking. To cook bring a pot of water to a boil, add the ravioli and cook for 3-5 minutes. They cook much more quickly than store-bought, be careful not to overcook.
Chicken Tortilla Soup
- 2 whole boneless, skinless chicken breasts; cubed
- 1 small onion, chopped
- 2 tsp. olive oil
- 2 c. fresh/frozen corn
- 2 c. black beans
- 2 c. salsa
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1 Tbsp. lemon juice
- 2 cloves garlic, minced
- 6 c. chicken broth
- 2 flour tortillas (or 2 c. crushed tortilla chips)
- sour cream, avocado, cheese for garnish
Heat oil in a large pot over medium heat. Add chicken cubes and cook until lightly browned. Stir in garlic, onion and spices.and cook until onion is softened. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove cover and add torn pieces of tortilla. Serve while hot with sour cream, avocado and cheese.
One more pasta dish that’s good to warm you in the last days of winter!
Cannelloni With Pumpkin-Sage Filling and Butter Sage Cream Sauce
For the dough:
- 2 large organic eggs
- 2 c. organic flour
- 1/2 tsp. olive oil
- 1/4 c. water
Put the flour in a large mixing bowl with the eggs, oil and water.
Mix until the dough forms. Knead well by hand or with dough hook attachment until the dough is soft and pliable.
Extrude the dough through a pasta machine or roll very thin by hand to 1/4″ thickness. When rolling out by hand pinch the dough into several pieces and roll out one piece at a time on a lightly floured surface.
Lay the sheets of pasta on a floured surface and using a knife or rolling pastry wheel, cut into 4″ squares (you will have about 12). Let sit covered with a towel as you prepare the filling.
Filling:
- 1 1/2 Tbsp. olive oil
- 3 large garlic cloves, minced
- 2. cups cooked pumpkin ( or you chosen winter squash), mashed
- 1/2 c. fresh ricotta cheese
- 1/2 c. parmesan/romano cheese
- 1 1/2 tsp. finely minced fresh sage, plus several small leaves for the sauce
- 1/2 tsp. salt
- 1/2 tsp. pepper
Saute the garlic lightly in the olive oil for 2 minutes. Set aside. In a large bowl combine the cheeses, pumpkin, minced sage leaves, salt and pepper.
Add the garlic and mix well.
Set the filling aside and bring a large pot of water to a rolling boil. Add the pasta squares two at a time to the water. Cook just until they rise to the surface. Remove and drain on a towel. Repeat for the remaining squares.
Heat the oven to 350 degrees. Lightly coat a 9″x13″ baking dish with olive oil. To fill the cannelloni lay a pasta square on a clean surface and add 4 Tbsp. of filling to the center of the sheet.
Fold one long edge of the square over the filling then repeat with the other side. 
Lay the rolled cannelloni into the baking dish seam side up. When the dish is full, pour 1/4c. water over the cannelloni, cover tightly with foil and bake in the oven for 20 minutes. While the cannelloni are baking, prepare the sauce.
Sauce:
- 6 Tbsp. butter
- 1/4 c. cream or milk
- 1 Tbsp. parmesan/romano cheese
- 1/4 c. organic cream (or milk)
Melt 1Tbsp. butter in a small skillet. Add the small sage leaves and the walnuts. Stir until fragrant. Set aside. In the same skillet, melt the remaining 5 Tbsp. butter. Stir in 1/4 c. cream (or milk) and 1/4 c. parmesan cheese, stirring until smooth and creamy. Add salt and pepper to taste. When the cannelloni are done baking, remove from the oven and gently pour the sauce over the top garnishing with the sage leaves and walnuts.
