Posts Tagged ‘recipe’

Patriotic (& Healthy) Cupcakes for the Fourth

It may be a few weeks away but we think anytime is a good time for dessert! Recipe compliments of Amy Robison of Amy’s Lil Chunks of Love.

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Cupcakes
1 cup freshly puréed beets – about 3 to 4 large organic beet roots (save the leaves – they make great cooked greens!)
1/3 cup coconut oil
1 1/4 cups organic sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cups gluten-free flour
1/4 teaspoon sea salt
1 1/2 tablespoon natural cocoa powder
1 1/2 teaspoon gluten-free baking powder
1 cup almond milkCream Cheese Icing
1/4 cup vegan margarine
1 cup vegan cream cheese
3 to 4 cups organic confectioners’ sugar
1 teaspoon pure vanilla extract

1. Preheat oven to 350°F
2. Cover beet roots with foil and bake at 375°F  for 1 – 1 1/2 hours or until soft
3. Purée the beets and mix with the oil until incorporated with an electric mixer
4. Add sugar and vanilla extract
5. In a bowl, mix together the flour, cocoa powder, salt and baking powder
6. Alternately, add the flour mixture and the milk to the beet mixture
7. Use cupcake liners and fill each tin 3/4 full
8. Bake for 20 to 25 minutes for regular size cupcakes until a cake tester or toothpick comes out clean when poked in the middle
9. To make the cream cheese frosting, whip together the vegan margarine and vegan cream cheese with an electric mixer
10. Add the confectioner’s sugar 1 cup at a time until it reaches desired consistency
11. Frost after cupcakes are fully cooled or chilled.
12. Refrigerate after frosting
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Beat the Summertime Blues with Blueberries!

by Paula Detwiller

Got the Florida summertime blues? Tired of humidity, bugs, and rain showers? Break the monotony by whipping up a tasty treat for the whole family.

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This recipe, courtesy of Cindy Federspiel, was published in the 1st edition of our GreenMarket cookbook. It calls for fresh blueberries and pecans, both of which are loaded with vitamins and antioxidants.

Blueberry Sour Cream Coffee Cake with Pecan Streusel

 For the batter:

1 stick butter, softened
½ cup sugar
2 eggs
8 ounces sour cream
1 teaspoon vanilla
2 teaspoons grated lemon zest
1½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt

For the topping:

2 cups fresh blueberries
½ cup chopped pecans
¼ cup sugar
1 teaspoon cinnamon

For the glaze:

1 cup powdered sugar
4 teaspoons milk or water

Using a mixer, beat butter at medium speed for 2 minutes or until creamy. Add sugar, beating another 3 minutes. Add eggs, sour cream, vanilla, and lemon zest, beating until smooth.

Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring-form pan. Toss blueberries, pecans, sugar and cinnamon over top of batter. Bake at 350 degrees for 40 to 60 minutes. Cool in pan on a rack for 10 to 15 minutes; remove from pan and cool another 10 minutes.

Whisk together powdered sugar and milk (or water) to make glaze. Drizzle over coffee cake and enjoy.

What are your favorite ways to eat blueberries? Leave us your answer in the comments!

Bring on the BBQ—Without the GMOs

By Paula Detwiller

Barbecue Sauce

Here’s a test. Open your refrigerator and pull out whatever barbecue sauce you have in there. Read the label. Do you see high fructose corn syrup listed in the ingredients?

Chances are, you will.  Almost every commercial barbecue sauce in the supermarket contains high fructose corn syrup, an ingredient commonly produced with genetically modified corn.

The safety of GMOs (genetically modified organisms) in our diets is the subject of great debate among scientists and nutritionists around the world. Why not steer clear of potential health risks and make your own barbecue sauce?

Nothin’ Like Homemade

In honor of National Barbecue Month, we offer this delicious homemade barbecue sauce recipe, courtesy of Farmgirl Fare. It’s sweetened with the stuff grandma used (brown sugar and molasses), and good old-fashioned apple cider vinegar gives it a bit of zip.

2 Tablespoons extra-virgin olive oil

2½ cups finely chopped onion (about 14 ounces/1 large onion)

2 to 4 cloves garlic, minced

3 Tablespoons brown sugar (granulated will work, too)

4 Tablespoons sweet molasses (not blackstrap)

1/3 cup raw organic apple cider vinegar

1 six-ounce can organic tomato paste

1 teaspoon ground cumin

1 teaspoon chili powder (optional)

1/2 teaspoon ground cayenne pepper (optional)

1 teaspoon salt

Several grinds fresh black pepper

1½ cups water

Heat the olive oil in a 4-quart pot. Add the onions and cook over medium heat, stirring frequently until they start to soften, then reduce the heat and cook until caramelized, about 20 to 30 minutes. 

Increase the heat back up to medium, make a space in the center of the pot, add the garlic, and cook, stirring, for 1 minute. Stir in the brown sugar and cook, stirring frequently, for about 2 minutes. Add the molasses, apple cider vinegar, tomato paste, cumin, chili powder and cayenne (if using), salt, and pepper, and stir to combine. Add the water.

 Bring the sauce to a gentle boil, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes. Serve the sauce hot with whatever you like, or store in a covered container in the refrigerator.

Bring on New Year’s Luck with Hoppin’ John

By Paula Detwiller

 

The dawn of a brand new year means the return of food traditions around the world meant to bestow good luck:

  • In Spain, Mexico, and other Hispanic countries, they eat 12 grapes, one by one, as the clock chimes out 12 o’clock on New Year’s Eve. If you get all the grapes “down the hatch” by midnight, it’s believed you’ll have good fortune in the New Year.
  • In Sweden and Norway, they make rice pudding for New Year’s Day with a whole almond hidden inside. If you’re the lucky one who gets the almond, you’ll be lucky in the New Year as well (or so the story goes).
  • In many countries, it’s traditional to eat cooked greens on New Year’s Day. That’s because green is the color of money. They say the more greens you eat, the larger your fortune. And besides, cooking some kale, cabbage, or collards is a lot easier than winning the Lottery!

Lucky Black-Eyed Peas

Along with collard greens, a popular New Year’s tradition in the southern U.S. is eating a dish called Hoppin’ John. It’s black-eyed peas cooked with vegetables, spices and pork, served over rice.

Why is this considered a lucky dish? Legend has it that during the Civil War, Vicksburg, Mississippi was surrounded by Union soldiers and ran out of food. Then someone found a stash of black-eyed peas, and the people were saved from starvation. Another explanation is that black-eyed peas resemble coins, signifying good fortune—and some cooks even slip a coin into the dish to confer an extra bit of luck on the person who finds it.

For a good recipe, try one from southern-style celebrity chef Emeril Lagasse (contains ham) or Paula Deen (vegetarian version). And for an excellent Hoppin’ John primer, follow the friendly Louisiana drawl of Beryl Stokes on Cajun Cooking TV.

Make a “Delray-licious” Thanksgiving Side Dish!

By Paula Detwiller

Thanksgiving and history seem to go hand-in-hand, don’t they? Even though the story we learned in elementary school about the Pilgrims sitting down to feast with the Indians is now thought to be myth, Thanksgiving will always be a time of looking back at our history, our roots, and how far we’ve come as a nation.

Delray Beach’s early history was dominated not by cranberries or pumpkin pie, but by the sweet, delicious pineapple. In the early 1900s, Delray’s landscape consisted of acres and acres of pineapples, which were exported north on Henry Flagler’s railroad line.

To honor Delray’s history this Thanksgiving, we found this quick and easy recipe from the 1st edition of the GreenMarket cookbook. Recipe contributor Nancy Simons called it “the perfect alternative to a sweet potato dish.”  (And it goes great with ham!)

Pineapple Cheese au Gratin

 2 cans pineapple chunks, drained. Save the juice, all but 6 tablespoons

2 cups shredded sharp cheddar cheese

1 cup sugar

1 stick butter

6 tablespoons flour

Cornflakes for top

 Melt butter in skillet, stir in flour until blended. Add sugar, pineapple juice and cheese. Cook until cheese is melted and everything is blended together. Add pineapple chunks and transfer to baking dish. Top with Cornflakes and bake in a 350-degree oven for 30 minutes.

HAPPY THANKSGIVING from all of us at the Delray GreenMarket. See you on Saturday!

National Apple Month: Savor the Flavor

By Paula Detwiller

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Florida is famous for its many fruit and vegetable crops, but apples aren’t one of them. We rely on orchards in the north for our apples. And this season, we’re going to be paying a lot more for them—as much as $1 a pound, according to news reports.

Why? Chalk it up to strange weather in the big apple-producing states of New York and Michigan. A warm spell in March caused apple trees to bud early. Then a cold snap in April killed off apple blossoms. As a result, Michigan lost 90 percent of its apple crop while New York lost more than half.

A Precious Commodity

Since we can’t control the laws of supply and demand, we suggest celebrating National Apple Month in the best way possible: buy only as many apples as you can afford, and savor every bite!

Here’s a recipe to help you do just that, compliments of Taste of Home and contributor Clara Dumke of Plant City, Florida.

APPLE BLUEBERRY COBBLER

1 tablespoon butter, melted

9 gingersnap cookies, crushed

4 large tart apples, peeled

1 tablespoon butter

3/4 cup sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

3 cups fresh blueberries

2 tablespoons lemon juice

1 tablespoon grated orange peel

1 cup all-purpose flour

3 tablespoons brown sugar

6 tablespoons cold butter, cubed

For the crust:  Spread butter over the bottom of an 8-inch-square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.

For the filling: Cut each apple into 16 wedges. In a large skillet, sauté apples in butter until crisp-tender, about 10 minutes. Remove from heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat. Place blueberries in a separate bowl. Sprinkle with lemon juice and orange peel; toss gently to coat.

For the topping:  Combine flour and brown sugar in a small bowl; cut in cubed cold butter until crumbly.

Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping. Bake at 350 degrees for 35-40 minutes or until bubbly. 

Goodbye, Salt—Hello, Fresh Herbs

By Paula Detwiller

There’s a holiday for almost everything—“More Herbs, Less Salt Day” was last month, on August 29. But there’s still time for you to celebrate, even if you missed it.  Early September is the perfect time to be reminded of why we should consume less salt and instead flavor our food with fresh herbs, which are at the peak of their harvest right now.

Here’s a good recipe to honor the occasion, courtesy of Please Don’t Pass the Salt. Instead of making the traditional salt, sugar, and mayonnaise-laden American potato salad, try the healthier, herb-laden Greek version!

 

Patatosalata (Greek Potato Salad) 

2 – 2 ½ lbs. red potatoes

½ cup extra virgin olive oil

Juice of 1 or 2 lemons

1 red onion, finely diced

1 cup finely chopped fresh parsley

1 or 2 garlic cloves, finely minced

1 tsp. (or to taste) fresh oregano, dill, or mint

Bring washed potatoes to boil in a large pot of water. Lower heat and cook potatoes at simmer for about 15 – 20 minutes, or until they are just tender. Do not overcook. Drain water and let potatoes cool slightly to touch.

While potatoes are cooking, finely chop onion, parsley, garlic, and herbs. Mix with olive oil and lemon juice, and set aside. When potatoes are cooled, cut into slices or chunks, leaving skins on if desired. Place them in a large bowl, add dressing, and toss gently to coat. Cover and refrigerate for several hours or overnight. Before serving, stir to redistribute dressing.

 

Why These Herbs Are Good for You

Parsley: Rich in antioxidants, parsley is anti-cancer, anti-inflammatory, and helps to build a healthy immune system. Read more about it HealthDiaries.com.

Oregano: The name is derived from the Greek words oros (mountain) and ganos (joy), making it “the joy of the mountains” where it grows wild. Oregano is high in iron and manganese and has many other important health benefits.

Dill: Would you believe dill can relieve insomnia, hiccups, and diarrhea? And that’s not all. Check out these additional facts.

Mint: Used medicinally to aid digestion, mint is rich in Vitamins A and C, and has an interesting mythological history to boot.