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Pumpkin Mac and Cheese

Adapted from Inspired Taste

Pumpkin Mac and Cheese
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Pumpkin Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Heat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil. Cook macaroni as directed on package.
  3. While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk.
  4. Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened.
  5. Stir in salt, pepper, nutmeg, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.
  6. Drain macaroni, and then add it into the cheese sauce. Stir until coated. You can serve the macaroni now or you can bake the pasta with the remaining cheese.
  7. To bake the pasta, pour it into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese. Bake uncovered for 20 to 25 minutes or until golden brown.
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Cauliflower

Curried Cauliflower Pakoras (Fritters)

Curried Cauliflower Pakoras (Fritters)
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Curried Cauliflower Pakoras (Fritters)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 275°F. Place the cauliflower on a cutting board and cut into slices no more than 1/2 inch thick. You will end up with cross sections of florets. Set aside.
  2. In a large bowl, combine the flour, curry powder, salt, baking powder, oil and enough water to make a smooth batter. Mix well.
  3. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat. It's hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute. Place the cauliflower slices in the batter to coat, letting any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once, about 2 minutes per side. Transfer to paper towels to drain, then place in a baking pan and keep warm in the oven until all slices are fried. Serve hot.
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pumpkin

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
Prep:
  1. Preheat oven to 375°F.
  2. Lightly grease two cookie sheets with vegetable shortening or butter.
Pumpkin Puree (for dough):
  1. To make your fresh pumpkin puree for the cookie batter, cut the pumpkin in half and scrape the insides. Remove stem. Cook the pumpkin in the microwave or roast in your oven. Cook until soft.
  2. Once soft and cool enough to handle, scoop out inside from skin. Add to blender or food processor to make the puree.
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Rhubarb

Rhubarb Crunch

Rhubarb Crunch
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Rhubarb Crunch
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Ingredients
Servings:
Instructions
  1. Combine rhubarb pieces with 1 cup sugar and 2 Tbsp. flour and place in greased, 8-inch baking pan. Dot with 2 Tbsp. butter.
  2. Mix baking powder, egg, 1 cup sugar and 1 cup flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.
  3. Bake at 350°F for 40 minutes.
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462389511_apple

Apple Crisp

Apple Crisp
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Servings
8 servings
Servings
8 servings
Apple Crisp
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Place apple slices in buttered 9x5x4-inch loaf pan.
  2. Combine water and cinnamon; pour over apples. In a blender, or by hand, mix the flour, butter, and sugar until crumbly.
  3. Pour mixture on top of apples and pack down, making sure all apples are covered. Bake 1-1 ½ hours at 350°F, until browned and bubbly. Best served warm with vanilla ice cream or market-fresh cream!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Cream-of-Broccoli-Soup

Cream of Broccoli Soup

Cream of Broccoli Soup
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Cream of Broccoli Soup
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Ingredients
Servings:
Instructions
  1. Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes.
  2. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened.
  3. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Fried-Green-Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes
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Ingredients
Servings:
Instructions
  1. Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.
  2. Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.
  3. Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.
  4. Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil. Serve with salsa.
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Eggplant

Eggplant Parmesan

Eggplant Parmesan
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Eggplant Parmesan
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Ingredients
Servings:
Instructions
  1. Salt eggplant slices and place them in a colander in sink or over a plate for about 30 minutes. This will cause the eggplant to release some of its bitter juices. After 30 minutes, rinse off any extra salt on the eggplant slices under cold tap water and blot dry with a paper towel.
  2. Preheat oven to 350 degrees. Heat approximately 1/4 inch of oil in a pan. Combine the flour and breadcrumbs in one bowl. Beat the eggs in another bowl. Next, coat each eggplant slice with the beaten eggs and mix in the flour/breadcrumb mixture. Place each slice carefully into the oil and fry until lightly browned, about 10 seconds on each side. Remove using tongs and drain on paper towels.
  3. In a baking dish, lay down 4 large eggplant slices. Add 1/4 C of tomato sauce on top of each slice. Sprinkle 1/4 C of mozzarella cheese and 1/8 C of parmesan cheese on top of each slice and top with another eggplant slice. Repeat these steps until you have 4 individual stacks of eggplant. Each stack should be topped with the remaining tomato sauce and mozzarella and Parmesan cheeses.
  4. Bake in oven until the mozzarella cheese has melted, approximately 20 - 30 minutes. Garnish with chopped parsley and serve.
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