Almanack Contributor MB Mitcham

MB Mitcham

MB (Marybeth) holds graduate and doctoral degrees in public health nutrition and public health education. Her work for Cornell University Extension allows her to provide nutrition and healthy living education to members of the Warren County community. When not working, this ADK 46-R can be found climbing all over the mountains of the Northeastern United States, munching on eggplant bacon, or doing zoomies with her shollie, Sig.


Saturday, January 23, 2021

MAKE IT: Anadama Molasses Bread

Anadama Bread

This old-fashioned recipe is an easy way to make a delicious loaf of yeast bread. I usually use whole-wheat flour and blackstrap molasses, but you can use whatever wheat flour and molasses you have on hand (if you successfully substitute other types of flour for the wheat, please let me know!). It does not require a lot of kneading, and will make your kitchen smell amazing when it bakes.

» Continue Reading.


Kid next to water
Sunday, January 10, 2021

MAKE IT: Easy Cinnamon Rolls

Easy Cinnamon Rolls


These cinnamon rolls are a holiday breakfast staple in my home. Don’t let the number of steps in this recipe keep you from trying it – this is actually quite easy to make. Although I usually use traditional, animal-based ingredients when I make them for my family, I have also successfully made these cinnamon rolls using only vegan ingredients – and my family never knew the difference (shhhh!).

» Continue Reading.


Saturday, January 2, 2021

Make it: Eggplant bacon

This is one of those “don’t knock it until you’ve tried it” recipes. When I make batches of these, they do not last very long at all. I usually cook them in the oven (much faster than dehydrating!), and if I want them extra-crispy, will cook them directly on a cookie rack that is placed on a baking tray. That strategy allows both sides of the eggplant to cook, giving it a fantastic texture.

 

» Continue Reading.


Kid next to water
Saturday, December 12, 2020

Make it: Skillet Cornbread

Skillet Cornbread


This old-fashioned recipe for skillet cornbread is simple, easy, and produces a delicious cornbread that has a perfectly buttery crust on the bottom.

Ingredients:

  • ½ stick butter
  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornmeal
  • 1 large egg
  • 1 ½ cup milk
  • 10-inch cast iron skillet

» Continue Reading.


Saturday, November 28, 2020

Make it: Vegan banana bread

Fat-Free Banana Bread (Vegan)

I follow a whole food, plant-based (WFPB) diet, and rarely bake treats for myself, because most baked goods have lots of ingredients that I simply won’t eat. This recipe for banana bread not only meets my dietary requirements, but also produces a dense, moist banana bread that is surprisingly delicious, considering the lack of oil, eggs, or most other ingredients normally found in banana bread recipes.

» Continue Reading.


Kid next to water
Sunday, November 15, 2020

Local food: Venison Meatloaf

This comfort food recipe, courtesy of Cornell University Cooperative Extension’s Wild Harvest Table, is a fantastic way to showcase ground venison. Ground venison is a fantastic source of inexpensive, locally-sourced lean protein that is a staple in many North Country homes. If you do not have ground venison, you can easily substitute ground beef or turkey for equally delicious results!

Ingredients:

  • 1.5 lb. ground venison (OR ground beef or turkey)
  • 2 eggs
  • ½ cup of quick oats
  • ¼ cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 2 tsp mustard
  • ¼ cup minced onion
  • 1 clove garlic, mashed
  • 2 Tbsp. fresh chopped parsley, if available
  • Salt and pepper to taste (~1/2 tsp each)
  • ¼ cup ketchup or barbeque sauce for top

» Continue Reading.


Saturday, October 31, 2020

Eat local: Farmhouse Apple Crisp

Farmhouse Apple Crisp


This has to be one of my favorite comfort food recipes of all times. When I was growing up, my mom would make apple crisp in a giant pan. As soon as the crisp came out of the oven, my sisters and I would descend on the hot pan like ravenous vultures, happily devouring every last crumb. Although this version won’t make the giant pan-sized apple crisp that my mom made, it will allow you to enjoy the exact same delicious apple crisp that my sisters and I did, and still do to this day. Enjoy!

» Continue Reading.


Kid next to water
Saturday, October 17, 2020

Make it: Vegan chili

vegan chiliI love yummy recipes that I can throw together very quickly on busy work nights. This one certainly meets that criteria! This simple vegan chili is easy to make, and comes together in only a few minutes, but is bursting with flavor, making it one of my favorites, especially during the colder months of the year.

Feel free to switch out different beans (I sometimes like to only use black beans or to use Jacob’s cattle beans), or to use fire roasted diced tomatoes.

This recipe is especially good paired with buttermilk biscuits or corn bread. Enjoy!

» Continue Reading.


Saturday, October 3, 2020

Local food: Roasted Tomato Fennel Leek Soup

With the cooler temperatures, my mind (and stomach!) automatically turn to soup. Although I dearly love fresh tomatoes and fennel in salads, they are absolutely incredible when roasted along with leeks, and then pureed into a delicious, low-fat, and nutrient-rich soup. In fact, this soup is so good that I ate the entire first test batch in one sitting (yes. By myself. It really is that good!). The tomatoes are rich in the antioxidant lycopene, vitamin C, folate, and potassium. Leeks are a fantastic source of fiber, vitamins A, C, and K, iron, and manganese. Fennel also provides fiber, vitamin C, potassium, and manganese. Each of these components assist in facilitating overall healthy body functioning, including repair of cellular damage and supporting a healthy immune system, making this soup an excellent choice for an immune-boosting dish. Roasting the vegetables allows the sugars in them to caramelize, creating a lovely darker color and fabulous flavor that shines in this simple soup. Although you can lightly drizzle olive oil on your vegetables prior to roasting them, you do not need to. They will still caramelize beautifully! 

» Continue Reading.


Kid next to water
Saturday, September 19, 2020

Local food: Easy Chunky Applesauce

SnapDragon Apples courtesy Kevin Maloney Dept of HorticultureOnce you have eaten fresh, homemade applesauce, there is no going back to the sad, canned stuff! This recipe is simple, quick, and will make your kitchen smell incredible while it is cooking. Although you can use any type of apple, if you use apples that are bursting with flavor – especially ones picked fresh from your local orchard – then your applesauce will taste even better! If you would like to substitute stevia or another sugar substitute for the brown sugar, use one teaspoon of stevia for the 3 Tablespoons of brown sugar called for in this recipe. » Continue Reading.


Sunday, September 6, 2020

Healthy recipe: Oatmeal Energy Bites

Here is a kid-friendly recipe for oatmeal energy bites. They are full of protein, nutrients, and healthy fats, are easy for people of all ages  – especially kids  – to make, and are the perfect school, work, or any time snack.

Oatmeal Energy Bites

Servings: 20 

» Continue Reading.


Kid next to water
Sunday, August 23, 2020

Eat local: Blueberry Refrigerator Jam

Here is a recipe for blueberry refrigerator jam that does not require any additional pectin (which is hard to find in some regions right now). In addition to making a fantastic spread for snacks and sandwiches, it also is an amazing topper for ice cream or sorbet.
Enjoy!

Ingredients 

  • 1 pound fresh blueberries
  • 3/4 cup granulated sugar
  • 2 Tablespoon fresh squeezed lime juice
  • 1 teaspoon finely grated lime zest

» Continue Reading.


Saturday, August 8, 2020

Local food: Salsa fresca

Tomatoes are finally ripe, so here is a recipe for salsa fresca. Although it is delicious as-is, if it sits, covered in the  refrigerator, for an hour or so before serving, the flavors have a chance to blend even better.

Salsa Fresca

Any type of salsa is delicious, but there is something incredible about salsa made from fresh ingredients, and not cooked or processed in any way. 

» Continue Reading.


Kid next to water
Sunday, July 26, 2020

Eat local: Fresh Basil Pesto

If you like pesto, there is nothing quite like making and eating it fresh! Although you can substitute bottled minced garlic and shaker-can cheese for the garlic cloves and freshly grated cheese called for in the recipe, using fresh ingredients will make the flavors truly pop. 

Ingredients:

  • 2 Cups of fresh basil leaves 
  • 1/2 Cup (around 2 ounces) of freshly grated Romano or Parmesan-Reggiano cheese 
  • 1/2 Cup extra virgin olive oil
  • 1/3 Cup pine nuts 
  • 3 garlic cloves, minced (or 1 Tablespoon minced garlic)
  • Salt and pepper to taste

» Continue Reading.


Sunday, July 12, 2020

Local food: Sarah’s Blueberry Cake

For an old-fashioned twist on a blueberry dessert, try this delicious blueberry cake recipe, created and shared by a very dear family friend. The flavors of blueberry and lemon blend beautifully, making it a lovely addition to any summertime meal. You can top it with vanilla ice cream, more blueberries, or just enjoy it as is!

Ingredients:

  • 1/2 Cup Unsalted Butter (Softened)
  • 2 Cups Sugar
  • 4 Eggs, Well Beaten
  • 1 Cup Milk
  • 1 Tablespoon Lemon Juice
  • 3 ½ Cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Baking Powder
  • 2 Cups Blueberries (Fresh or Frozen)
  • Zest of One Lemon (optional)
  • ¼ Cup Cinnamon Sugar Mixture 

» Continue Reading.



Kid next to water

Wait, before you go,

sign up for news updates from the Adirondack Almanack!