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
Makes about 20 ladlesful.
1 giant onion or 2 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.
1 huge potato, peeled, chopped
vegetable stock to cover (about 6 cups)
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
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.
1 cup rolled oats
1 cup flour
170 g. melted butter
1 cup brown sugar packed
1 cup slivered almonds
1/2 cup coconut
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