Posts Tagged ‘Recipes’

Saturday, July 24, 2021

MAKE IT: Pickled beets

pickled beetsMary’s Taste of Fall Pickled Beets

Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.

Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.

 

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Saturday, July 3, 2021

MAKE IT: Campfire Orange Blueberry Muffins

campfire orange blueberry muffins

Muffins cooked in oranges – whomever originally came up with this idea deserves a medal! This versatile recipe can be made with any muffin mix, allowing you to tailor it to your preferences.

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Saturday, May 15, 2021

MAKE IT: Sweet Roasted Chickpeas

chickpeasThese crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids.

If you do not want a sweet snack, you can switch out the sugar and cinnamon for other spice combinations (curry powder, cayenne pepper/chili powder, za’atar, and more!).

These chickpeas can be kept for a day in an airtight container, but do tend to lose their crispiness fairly quickly. However, they are so delicious, that you won’t have to worry about leftovers!

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Sunday, May 2, 2021

Harvest of the Month | Asparagus

asparagusWhat is Asparagus?

Garden asparagus, asparagus officinalis, is a perennial flowering plant. It belongs to the Asparagus genus, along with other perennial bushes and plants. Asparagus is dioecious, meaning some plants have flowers with a stamen and produce pollen, and other plants have flowers that have a pistil and make seeds. This means that a variety of plants are needed for reproduction. When you eat asparagus, you’re actually eating the immature stalk of the entire plant. Most asparagus is harvested when it is about six to ten inches long, but when left to mature, it grows into four-foot-tall plants with long fern-like branches. 

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Saturday, May 1, 2021

MAKE IT: Chocolate Chip Cookie Bars

chocolate chip cookie barChocolate Chip Cookie Bars

Although I am not a huge fan of baking cookies, I do enjoy making these chocolate chip cookie bars for my family! This recipe comes together quickly, and produces delicious cookie bars from scratch (so much better than pre-made cookie mixes!). For variety, substitute butterscotch, mint chocolate, or dark chocolate chunks for the chocolate chips. You can also leave out the chocolate entirely and substitute dried fruit for the chocolate chips (dried cranberries and coconut are a favorite!). » Continue Reading.


Saturday, April 17, 2021

MAKE IT: MB’s Spaghetti and Meat Sauce

spaghettiThis simple and easy recipe not only produces mouth-wateringly delicious spaghetti and meat sauce, but it can also be adjusted to meet different dietary needs. For those on a gluten-free diet, use gluten-free spaghetti. Although ground turkey was used in this version, you can substitute any other ground meat or even meat substitute.

 I threw in a handful of dried bean flakes and some shredded carrots for added nutrients when I made this a few nights ago, and my son never even knew that they were there (shhh!).

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Sunday, April 4, 2021

Harvest of the Month: Micro-Greens and Shoots 

microgreensWhat is the Difference Between Micro-Greens, Shoots, Sprouts, and Baby Greens? 

Microgreens, shoots, and sprouts are all immature plants harvested before they reach full maturity. 

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Wednesday, March 31, 2021

Camp improv: Lemonade Bass

The Monroe familyFor our family, like most firmly rooted within The Blue Line, the equation is simple:

Summer + Camping x Kids = FISHING!

When my son RJ was 4, he was out fishing one morning at Bull Rush Bay with his “Gramps”.

Gramps overheard RJ humming to himself, singing a little tune while they fished.  When they returned to camp, Gramps wrote RJ’s lyrics down.  They went like this:

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Saturday, March 6, 2021

MAKE IT: MB’s Hearty Vegan Lentil Soup

PLANT-BASED DIETS

MB’s Hearty Vegan Lentil Soup

I love food that is inexpensive, filling, healthy, and flavorful. This recipe hits all of my requirements. For more of a kick, feel free to add some cayenne powder! Servings: 5  

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Sunday, February 7, 2021

Harvest of the Month: Winter Squash

What are Winter Squash?

Winter squash is a group of several species of annual fruit in the genus Cucurbita, including the popular butternut, acorn, delicata, and spaghetti squash. What we call “pumpkins” are also winter squash. Winter squash is different from summer squash, like the zucchini, because it’s harvested and eaten when the seeds are matured and the skin has hardened. Due to their hard rind and sweet dense flesh, they can be stored for long periods in cool dark storage, up to a year from harvest.

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Saturday, February 6, 2021

Make it: Puréed Parsnip Soup

Puréed Parsnip Soup



My grandmother loved parsnips, and would use them in her cooking like most people would use carrots. You could find them in her red flannel hash, in soups and stews, and even mashed, in heaping bowls, alongside the mashed potatoes at Thanksgiving. Although I did not appreciate parsnips when I was a child, I have grown to love them almost as much as my grandmother did. This simple recipe, which beautifully blends the earthy flavor of parsnips with the sweet acidity of tomatoes and the sharp bite of peppercorns, reminds me of her.

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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.

 

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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.

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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

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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!

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