Recipes

HEATHER'S BEAN SALAD

from the kitchen of Heather Strader

This is a quick and delicious recipe, using items from your pantry

Drain the liquid off 1 can of each of the following and rinse, then put into a big bowl.
Note:  you can use dried beans - just soak them, then measure 14 oz of each, which is equivalant to 1 can:

   garbanzos

   yellow corn

   black beans

   kidney beans

Add:

   1/2 Cup diced onion

   1/2 Cup diced tomato

   Small amount of diced fresh cilantro

   1 to 1-1/2 Cup rice vinegar

Stir and serve!

Chicken and Barley Soup

Sooo gooooood!

From the kitchen of TheFarmGirl

1T butter

1 onion, diced

2 medium carrots, diced

1C celery, diced

2 chicken breasts, diced

6C water or chicken broth (throw in bullion cubes if you don't have broth)

1C barley

2 bay leaves

salt and pepper to taste

2 tsp dried tarragon

Melt the butter in a large stockpot, then add the onion and carrots. Cook for a few minutes until the onions start to go soft, then add the water or broth. Rinse the barley several times to remove dust and chaff, then add to the pot, along with the bay leaves. Simmer for about 20 minutes, then add the uncooked chicken to poach. Simmer for about another 20 minutes, or until the barley is soft and the chicken is cooked. Add the tarragon, salt and pepper and serve! This is even better the next day after all the flavors have a chance to sit in the fridge overnight. It also freezes really well. So good on a cold day!

CURRIED BARLEY WITH NUTS AND DRIED FRUIT

From the Kitchen of Robin W.L

1 Tbsp. olive oil
1/2 C. onion, chopped
2 cloves garlic, minced
1-1/2 tsp. curry powder
1 C. pearl barley
1 tsp. salt
1/2 tsp. black pepper
2-1/4 C. chicken broth
1/2 C. dried cherries or cranberries
1/2 C. dried apricots, diced into small pieces
2/3 C. chopped walnuts, pecans or almonds, diced

Rinse the barley, and put it into a pot with all other ingredients.  Add water according to the barley package directions.  Cook over the stovetop according to barley package directions.  Wonderfully delicious!

GARBANZO TACO SOUP

From the Kitchen of Gina Whitman

This is a fast and easy recipe, is crowd pleaser, and a wonderful way to use garbanzos

1 lb hamburger or chicken, browned and crumbled

1 can corn (or about 12-14 oz. frozen)

1 can Mexican spiced tomatoes

1 can sliced olives

1 onion chopped

1 can garbanzos (or about 12-14 oz, cooked)

1 pkg. taco seasoning

Drain liquid off the canned items. Rinse. Dump everything into the crockpot and simmer all day. Serve with sour cream, cilantro and tortilla strips. Yumm

Hummus

from the kitchen of Robin W.L.

This is a recipe that I devised and tweaked, my family devours it

Hummus is a smart snack in the afternoon when you're dying of starvation, the protein in it will hold you till dinner

12 oz. garbanzos, rinsed

1/4 to 1/2 Cup Tahini (sesame seed paste, try to find "creamy")

1/4 Cup plain non-fat yogurt (go for Greek style, if you can, it's creamier)

Juice of 1 lemon

2 to 4 cloves garlic, peeled

1/2 tsp. salt 

Put everything into the food processor or good blender and let 'er run. It takes awhile to make it smooth. If the garbanzos aren't cooked to super-soft, sometimes the hummus doesn't turn out completely smooth, but that doesn't really matter. When it is all blended, if you think it's still a little thick, add a bit more yogurt or lemon. Add garlic or salt to taste. 

To serve prettily, spread the hummus out in a 6-7" shallow serving dish. Make a swale or low spot about 1/2" around the inside of the perimeter if you like. Sprinkle chopped parsley, toasted sesame seeds or roasted red pepper, or drizzle extra-virgin olive oil in the swale. Serve as a dip with pita, crackers, or vegetables.

This hummus will store in a sealed container in the fridge for at least a week.

Variations:

Add to the food processor: 

1 - 4 oz. jar roasted red pepper or pimentos

or

1 - small can sliced black olives and 1 small can shitake mushrooms

(go easy on the lemon if using this variation)

or

1 - small can sliced black olives and replace the salt with truffle salt.

(ditto the lemon with this one, too)

How To Soften Dry Beans

So, you have acquired some dried beans. These may be garbanzo, pinto, red, kidney, white, lima or any other variety. The method to prepare them so you can use them is basically the same.

1. Put the beans into a large mixing bowl. Gently fill the bowl with water, running under the tap, and let the bowl slowly overflow. As the water runs off, the chaff, leaves and dirt will wash off. (If you have purchased beans from the store, they won't be very dirty, just perhaps slightly dusty). Stir the beans and water gently with your hand, to help this along. When the water runs clear (it takes a few minutes), pour the beans into a collander, pick out any stray debris, and rinse thoroughly.

2. Now you are ready to cook the beans. Put your beans into your crockpot. Then add a 3:1 water to bean ratio. Turn the crockpot on "high" for 2 hours, then to "low" for the rest of the day or over night.

Or, if you prefer to use a stockpot, use the same 3:1 water to bean ratio. Bring the water to boil, then turn down the heat, and simmer for 1.25 to 1.75 hours.

Test the beans. They should be plump and very soft. You be the judge, after biting into one, do they have the right texture? Keep cooking them until they are nice and soft.

3. Drain the beans in a colander. Rinse completely. Now your beans are ready to prepare as your recipe directs.

4. A good way to save the cooked beans is: divide them into 12 oz. batches (1-1/2 Cups). Put them into ziploc bags and pop them into the freezer for future use. Then they're ready to go for salads, hummus, refried beans, soups and the like.

HAMBURGER-VEGETABLE-LENTIL-PEA-GARBANZO SOUP

From the Kitchen of Jeanne Therrien

1 lb. hamburger, brown until crumbly

5-1/2 Cups tomato juice

4 Cups water, bring to boil

Add:

   1 Cup dry lentils

   1 Cup dry peas

   1 Cup dry garbanzo beans

   1 Cup celery, chopped

   1/2 Cup onion, chopped

   1 tsp. salt

   1/2 tsp. pepper

   1 bay leaf

Combine hamburger, tomato juice and boiling water.  Then add all other ingredients.  Bring to boil.  Then, simmer until lentils, peas and garbanzo beans are soft.  

WHEAT BERRY SALAD

from Robin W.L.

This is a delicious salad. 

 If you'd like to incorporate whole wheat into your daily diet, this is a wonderful way to do it.

2 Cups uncooked wheat berries

1 Cup pumpkin seeds, hulled

1 Cup apples, chopped with skins on

1/2 Cup dried apricots, chopped

1/2 Cup dried cranberries

1 Cup fresh parsley, finely chopped

Dressing:

1/2 Cup ginger ale (no kidding)

3 Tbsp. apple cider vinegar

1/2 tsp. salt

1/2 tsp. ground pepper

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

     Wash wheat berries to remove chaff and dust.  Place them in a bowl, and cover with at least 2" of water. Soak for at least 1 hour.  Then, drain off water.

     Put 7 cups water into a medium pot and bring to a boil.  Add the wheat berries and simmer, uncovered, until thoroughly cooked, for about 40 minutes.  Drain and let cool. 

     Put wheat in a large bowl, add pumpkin seeds, apples, apricots, cranberries and parsley.  Combine ingredients for the dressing and stir into the wheat berries.  Serve.  Yumm!

BAKED BEAN QUINTET

from Robin W. L.

If you like beans, you'll love this one.  

This recipe calls for canned beans, which of course, is the easiest.  But, for the best flavor, use dry beans, then soak till they are soft.   Measure them after soaking for the correct amount.

1 Cup onion, chopped fine

6 slices turkey or regular bacon, cut into 1" pieces

2-3 cloves garlic, pressed

1 - 16 oz. can lima beans, drained & rinsed

1 - 16 oz can pork & beans with tomato sauce

1 15.5 oz. can red kidney beans, drained & rinsed

1 - 15 oz. can butter beans, drained & rinsed

1 - 15 oz. can garbanzo beans, drained & rinsed

3/4 Cup catsup

1/2 Cup molasses

1/4 Cup brown sugar, packed

1 Tbsp. prepared mustard

1 Tbsp. Worcestershire sauce

Cook the onion, bacon and garlic in a skillet till the bacon is done, and onion is tender.  Drain.  In a large bowl, combine the onion mixture and the remaining ingredients.*  Transfer to a 3 qt. casserole, and bake at 375* for 1 to 1-1/2 hours.  Makes 12-16 servings.

*At this stage, you could instead, dump everything into your crockpot, and simmer all day, instead of putting it into the oven.

Refried Beans without the Refry

    From Dawn Sturtevant

3 c. dry pinto beans, rinsed

1 onion, diced

5 cloves garlic, diced

2 t salt

2t sugar

1 t cumin

2 chipotle peppers in adobo sauce

or 4 t hot pepper sauce or to taste

9 c water

Place all ingredients in a slow cooker. Cook on high (300°) for 12 hours. Drain, reserving 2+ cups of liquid. Mash beans with potato masher, adding back in liquid to desired consistency. I find it takes about 1 ½ to 2 cups.

Note: I buy the little can of chipotles, and freeze the unused portion. When I know I’m going to make a batch of beans, I take the peppers out of the freezer the night before to thaw enough to take a couple out. Or you can nuke ‘em for a few seconds to thaw just a couple. I keep refreezing them until their gone. They are fine through all this freezing/thawing.

Ruth Morrison's Sour Cream Potatoes

From Liz Schneider

Liz Schneider, wife of Farmer Ed

1 package frozen country hashbrowns

1/2 C butter or margarine

1C grated cheddar cheese

1 can real bacon bits

3-4 chopped green onions

1 pt sour cream

salt and pepper to taste

  

Mix all ingredients together and spread into a 9x13" pan. Pop it into a 350* oven, uncovered, for about 60 minutes. You can also put it into a crock pot on high for about 3 hours.  If you double this recipe, you'll have enough for about 20 people!  This is Robin's favorite recipe to serve with ham. 

Fresh Corn Salad

From Liz Schneider

6 ears fresh picked corn, cooked and the kernels cut off or about five cups frozen corn thawed.

One each orange and red pepper diced fine
1 cup Diced red onion
1 1/2 cup Diced tomatoes

Mix all but tomatoes, and dress with dressing. Let marinade a couple of hours in the fridge. Just before serving add tomatoes.

Dressing

1/2 c. Olive oil
3 T sherry vinegar, or red wine vinegar
2 tsp. chili powder
1 tsp. cumin
1/4 c. Chopped cilantro

Mix well and pour over salad.

Grandma’s Potato Soup
From Liz Schneider

5 to 6 Large Washington Russet Potatoes washed, peeled, and chunked

2 to 3 Smoked Ham Hocks

1 Large Onion cut into small pieces

1 to 2 Quarts Water

8 Whole Allspice

1 Quart Whole Milk

2 cups Sour Cream

Salt and Pepper

A little Instant Potato flakes (if needed)

1 teaspoon Fresh Parsley (if wanted)

In a large soup pot put the water, smoked ham hocks, onion, and whole allspice - the water should cover the meat. Boil until meat can be pulled off the bones about 1 to 1 ½ hours. Take ham hocks out and pick off the meat, discarding gristle, fat and bone.Scoop out the

allspice and to the pot add 5 or 6 large Washington potatoes and the cleaned meat. At this point if the water doesn’t cover the potatoes add enough so it does. Simmer till the potatoes are soft. Mash the potatoes in the pot and add the whole milk. Simmer a bit, salt and pepper to taste. Now just before serving add the sour cream. Stir until all mixed in. Do not let the soup boil since it will curdle. If soup is too thin you can thicken it with a little instant mashed potato flakes. Sprinkle with fresh minced parsley if you want.

BEST! Lentil Soup
From Robin W.L.

This recipe is a family favorite, and is full of flavor. TheWeeLaddie eats it up and asks for more! We make this delicious soup all fall and winter long, with lentils grown on our own farm! Can't beat the taste of something you produced yourself!  The hot dogs give this soup a lot of flavor and make it kid-friendly!

2 C. dry lentils

2½  qt. water
1½  tsp. salt
¼ tsp. pepper
1 bay leaf
2 whole cloves
Dash of cayenne
1 ham bone
¼ C. butter
1 lg. carrot, chopped
1 lg. onion, chopped
¾ C. celery, chopped
1 clove garlic, pressed
6-8 sliced hot dogs (you can substitute diced ham)
Garnish with fresh parsley and Parmesan cheese

Rinse dry lentils well.  Simmer everything together except ham and garnish, until the lentils are soft and the whole soup looks creamy (several hours).  I also add 2 chicken boullion cubes, which adds lots of flavor and sodium - so omit the salt.  You may put this into the crock pot in the morning on high for 1 hour, then set to low for the whole day.  2 hours before serving, add hot dogs and simmer gently.  Garnish with parsley and Parmesan cheese.  You can double this; it freezes great.