Recipes

Grape Smoothie

This delicious, healthy smoothie features spinach and kale—the cancer-fighting greens that keep you going—as well as sweet grapes, a pear, orange and banana.  I found it on the Cleveland Clinic website at Euclid Hospital. Ingredients 1 cup cleaned spinach leaves, firmly packed 1 cup cleaned kale, roughly chopped, firmly packed 1 cup green seedless grapes 1 Bartlett pear – core, stem and seeds removed 1 orange – peeled, pith removed, quartered 1 banana – peeled 1 teaspoon chia seeds ½ cup water 2 cups ice Preparation Place all ingredients in blender. Process on
more

Highlights from the Casserole Class

Shepherd’s Pie (for a 9 or 10 inch pie dish) 1 TBS butter ½ cup diced carrot 1 cup diced onion 1 tsp dried sage Salt and pepper 3 cups mashed potatoes Melt the butter in a non-stick sauté pan set over medium-high heat. Add the carrot and onion. Stir and toss the vegetables to coat them with butter. After about 15 minutes when the onions have begun to soften add a cup of water. Raise the heat and cook until the carrots can be easily pierced
more

Gratin of Root Vegetables

3-4 TBS butter 4 cups of shredded root vegetable (carrot, rutabaga, turnip) 1 cup diced onion 1 TBS dried thyme   Melt the butter in a large non-stick sauté pan.  Add the onion and the vegetables.  Start with the heat at medium-low.  When all the vegetables are soft begin raising the heat.  Continually turn the vegetables over and over to evaporate the liquid.  Continue until nearly all the liquid has been evaporated.  Set the vegetables aside.   Make the béchamel sauce 3 TBS flour 1 cup milk 2 eggs Fresh grated
more

Fruit Cobbler

(recipe from Dori Sanders’ Country Cooking) ½ cup butter 1 cup all purpose flour 1 cup sugar 3 tsps baking powder Pinch of salt 1 cup milk 4 cups peeled peaches, or a mix of berries and peaches, or apples (See note.) Sugar to taste Set the oven at 375 degrees Cook the peaches (if fresh) in a sauce pan. Add sugar if you prefer. If you are using FFM canned peaches and frozen berries cook these together for a few minutes. Since there will be a large amount of
more

Dried Beans

When cooking a mixture of beans take note that they will require different cooking times.  There when checking for doneness, taste some of each type of bean. Cook the entire bag of beans following the cooking method suggested in FFM recipes site. Freeze the beans in portions according to your family size. Cook frozen tomatoes with thyme, onion and celery.  Pass the cooked mixture through a food mill.  Combine the tomato mixture with beans and reheat thoroughly.  Season with salt and pepper.  Enjoy
more

Special Occasion Dinner Featuring FFM Pork

Creamed Soup of Green Bean Pork Chop with Cauliflower and Mashed Potatoes Salad with Vinaigrette Dressing Strawberries   Veloute of Green Bean One package FFM frozen green beans, thawed 2 TBS butter ½ cup each of peeled, diced onion and carrot 1 cup diced celery 1 tsp dried thyme 1 large potato (yellow type preferred) 2 cups meat or vegetable stock 1 cup cream (optional) or crème fraîche   Heat the butter and add the onion, carrot and celery.  Cook over medium-low heat for about 15 minutes stirring often. Add the beans and the
more

Enjoy a Sunday Brunch of Local Winter Products

Chicken Sausage with Scrambled Eggs and Potatoes   Roast the sausages in a 350 degree oven.  Add a little oil to the roasting pan.   Peel and cut the potatoes into 2 inch pieces.  Boil the potatoes in salted water.  Drain the cooked potatoes and set aside.  When the steam has evaporated from the potatoes, toss the potatoes with olive oil or butter and salt and pepper.   When the sausages are cooked and potatoes are ready, beat the eggs (2 per person) with a fork. Heat
more

French Onion Soup

3-4 TBS butter 3 large onions 4 cups rich beef stock 3-4 TBS brandy salt and pepper   6 crockery soup bowls for baking the soup 6 one inch slices of stale French bread that will fit just inside the soup bowls 1 garlic clove, peeled ½ lb cheese for grating, gruyere preferred   If individual bowls are not available.  Choose a  gratin type baking dish that is at least 4 inches deep.  Pour the hot soup into the large gratin dish.  Float the bread pieces on top and grate cheese
more

Ravioli with Tomato Sauce

This week’s bag is full of potential, great products and winter time treats.  I have combined several products to make menus, special meals during the week.    Ravioli with Tomato Sauce   3-4 TBS olive oil ½ cup each of peeled and diced carrot and onion 1 TBS dried basil A pinch of red pepper flakes (optional)   1 pkg FFM frozen tomatoes 2 TBS tomato paste Salt and pepper   Heat the oil in a heavy bottom pan and add the vegetables and basil.  Cover the pan and reduce the heat
more