Heather's Bean Salad

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

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 Salad

CURRIED BARLEY WITH NUTS AND DRIED FRUIT

This is a good one, great for potlucks, serve hot or cold

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

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

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

This recipe doesn't have olive oil in it.  The tahini provides the fat.

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)

ENJOY AND MAKE OFTEN!  EAT MORE GARBANZOS!

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.

EAT MORE BEANS!

Hamburger-Vegetable-Lentil-Pea-Garbanzo Soup!

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.  

Recipe from a Farmer's Table

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.

Recipes from a Farmer's Table

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!

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).

Recipes from a Farmer's Table

     REFRIED BEANS WITHOUT THE REFRY

       From the Kitchen of 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.

Recipes from a Farmer's Table

Here are a couple recipes from Liz Schneider, of Schneider Farms-Pasco, using products that they grow right on their farm. Liz is an OUT of this WORLD cook, so we know these recipes are bound to be delicous! Enjoy!

Fresh Corn Salad

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.