Fresh Cranberry Relish

Everyone who has ever eaten this agrees: it is the greatest recipe ever! I often grate in a whole orange, including the rind, which gives an extra fresh layer of flavor.

Fresh Cranberry Relish
1 pkg cranberries, processed
2 tart green apples, processed
2 10-oz froz. raspberries, thawed and drained
1 pomegranate
1 tsp lemon juice
1 c sugar
Grind all ingredients in food processor. Mix together. Refrigerate overnight. Can be made as much as a month in advance.


Stanfill family recipe 2006

Bountiful Baskets!

 I would like to start a "Bountiful Baskets" co-op in our area! The website and blog are here at Bountiful Baskets.  Here is what I have learned thus far:

- Bountiful Baskets is a co-op delivered once every two weeks
- Everything about the co-op is volunteer, even the owners volunteer. Only the truck drivers are paid. That is why the food is so cheap.
- They buy food directly from regional produce sellers and it is trucked in to town.
- For $15 you receive two baskets of food - one vegetables, one fruit. Everyone I have talked to says that it is about $35-50 worth of food. I imagine it is comparable to the prices at Aldi, but what I saw was higher quality, a much nicer variety, and not sorted through by a gazillion people before you.
- For an additional $10 you can get a box or organic veggies and fruits instead.
- They also have the most amazing bread EVER. ( And I am a person who makes her own bread, always!) Organic whole grain bread or white sourdough, no preservatives.
- You do not have to buy every shipment. You put your order in online about 4 days before.
- All members of the co-op are expected to volunteer every 4-5 pickups.
- We will need 4 volunteer site coordinators to spread the load and allow flexibility for vacations/sick kids etc. I am being trained here in Montana so I can train the other VCSs when I get home (if there is enough interest.)
- We must have 30 people sign a paper expressing interest to get a pickup in Evansville.
- I have read online some complaints that you get the same foods several times in a row. Since I eat in season usually, anyway, this doesn't bother me but I can see that some people get sick of peaches in the summer, apples in the fall, lettuce and pineapple in the spring, etc. 
- What produce I saw on Saturday was of excellent quality. Some would need to be eaten right away. Supposedly it is not stored for long periods of time, nor is it sprayed with extra preservatives, so you need to care for and eat accordingly. If the food is not of good quality, the VSC notifies the co-op head and the girls say here it is always remedied by the next shipment.
- There are always add-ons of various types. This week was a big box of pineapples, a big box of cherries, and an "italian selection" of vegetables of very nice quality, and fresh herbs too. I will try to post photos when I get them off my camera.
- The organic box was definitely smaller, but the produce was beautiful inside (I took a peek!) and of excellent variety.
- What struck me most was the long line of people waiting to pick up their food, many of which were obviously low income. Beautiful to see them picking up big boxes of fresh produce! My friend has had a woman stop her in the street and cry on her shoulder thanking her for making fresh food available for her family. Pretty neat.

- Each site caps out at 96 orders, so you will never have to do more than that (at that point you must split the site and get a new set of coordinators and volunteers)

About half the baskets left during pickup at the high school  drop-off

Inside the baskets

The organic produce box comes pre-packed

This week the add-ons were cherries

The boxes contain our "basket" of produce for the week.  The lower right bag contains our  "Italian pack" veggies, and the upper right the five loaves of sourdough bread.  Not pictured are 5 loaves or organic whole grain bread.  All this for under $50.

I am considering starting a new co-op site in Evansville called Bountiful Baskets. Here is what I have learned about Bountiful Baskets so far...

Chicken Tikka Marsala

In food processor, make marinade:
2 cloves garlic
1" fresh ginger
2 t lime juice
1 fresh hot chili, seeded
2 t cilantro 1 T vegetable oil.

Marinate 8 chicken thighs for 2-8 hours.
Broil or grill until singed and not quite cooked through.

Saute:
1 T oil
1 red onion, chopped

Add and heat until fragarant:
1 t turmeric
1 t cumin
1/2 t cardamon
1 t paprika
3 t garam marsala

Add to make sauce:
1 1/4 c heavy cream
1 T tomato paste
1 T lemon juice
salt and pepper to taste.

Boil thighs in sauce until cooked through, about 5 min.  Serve with cilantro.

Granola Bar Recipes

Here is a link to my other old favorite granola bars, which aren't baked like a bar cookie.

Smitten Kitchen Granola Bars

1 2/3 cups quick rolled oats 

1/2 to 3/4 cup granulated sugar

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 to 3 cups dried fruits and nuts*

1/3 cup peanut butter or another nut butter (optional)

1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)

6 tablespoons melted butter

1/4 cup honey, maple syrup or corn syrup

2 tablespoons light corn syrup

1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. Cool the bars in their pan completely on a cooling rack. Cut with a serrated knife.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. 

Playgroup Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

(For cranberry almond bars, I substituted raisins with cranberries and added 1/2 c. chopped almonds)

A few thoughts on proper discipline

“Instead of using the rod, I will teach my children by example and by precept. I will teach them every opportunity I have to cherish faith, to exercise patience, to be full of long-suffering and kindness. It is not by the whip or the rod that we can make obedient children; but it is by faith and by prayer, and by setting a good example before them.” (In Journal of Discourses,11:117.) Brigham Young A useful article: Love, Limits and Latitude

Whole-Wheat Sweet Potato Muffins

Whole-Wheat Sweet Potato Muffins
Makes 12

From the Wednesday Chef

1/2 pound sweet potatoes (also known as yams)
Vegetable oil spray for coating the tins
1/4 cup (1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 Medjool dates, pitted and cut into 1/4- to 1/2-inch pieces

1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, peel, then lightly mash with a fork. Set aside.

2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

3. Cream the butter and sugars until light and fluffy, about 3 minutes.

4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

Chicken Mango Lettuce Wraps

INGREDIENTS

For rice

• 1 cup jasmine rice
• 1 3/4 cups water
• 1/4 teaspoon salt

For dressing

• 1/2 cup seasoned rice vinegar
• 1/2 cup vegetable oil
• 6 tablespoons mayonnaise
• 1/4 cup soy sauce
• 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
• 2 garlic cloves, chopped
• 1/2 teaspoon Asian sesame oil

Lime Vinaigrette

1/2 cup fresh lime juice

1 tablespoon mild honey

1/2 teaspoon dried hot red pepper flakes

2 1/4 teaspoons salt

1 cup olive oil

For wraps

• 2 grilled chicken breast halves, shredded (2 cups)
• 1/3 cup lime vinaigrette (below)
• 3/4 lb Boston or Bibb lettuce, leaves separated
• 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
• 3 scallions, cut into 3-inch-long thin strips
• 1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
• 1/2 cup chopped fresh cilantro

Make rice:
Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps:
Purée all dressing ingredients in a blender until smooth, about 1 minute.

Toss shredded chicken with lime vinaigrette.

Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Found at:

 http://www.epicurious.com/recipes/food/views/Chicken-Rice-and-Mango-in-Lettuce-Wraps-232487#ixzz1iY7MG4qX