Thai Chicken Balls

Ingredients:
2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
1/4 cup sweet chili sauce (or more to taste)
2 tablespoons fresh lemon juice
oil for frying

Directions:
1. In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over. OR if the chicken balls won't hold together, stir mixture up in the pan and cook through. Serve over rice.

November Cooking Club - Thai Theme!!!

Fennel and Apricot Stuffing

6 tbl butter
Loaf of italian bread torn into small pieces
2 onions, chopped
1 bulb fennel (quartered, cored and thinly sliced plus 1/4 c fronds)
1/2 c white wine
2 1/2 c chicken broth
2 eggs, beaten
1 1/2 c apricots, quartered

Heat oven to 375 degrees
Butter a 9x13 dish
Divide pieces of bread between 2 baking sheets. Bake for 10-12 minutes. Melt the butter on medium heat. Add onions, fennel, 1 tsp salt and 1/4 tsp pepper. Cook, stirring, for 10-12 minutes. Add wine and cook for 2-4 minutes. Transfer to bowl. Cool 10 minutes. Add bread, broth, eggs, apricots and fronds and 1/2 tsp salt to vegetables and toss to combine. Transfer to dish. Cover with buttered foil and bake 20 minutes. Uncover and bake 20-30 minutes more.

Pumpkin Pudding

Pudding

2 cups (15-ounce can) pumpkin puree

4 large eggs

1 cup (8 ounces) heavy cream

1 cup (8 ounces) whole milk

1/2 cup (4 ounces) Amaretto liqueur

1 1/4 cups (12 ounces) maple syrup (honey or brown sugar could be used)

1 cup (6 ounces) dried cranberries (optional-I did not add these)

1/4 cup (1 ounce) all-purpose flour

1 teaspoon ground ginger

Spiced Praline (optional)

1/4 cup (1/2 stick, 2 ounces) unsalted butter

1 cup (3 ounces) sliced almonds (chopped walnuts or pecans would work too)

1/2 cup (3 /1/4 ounces) brown sugar

2 tablespoons water

1/2 to 1 teaspoon salt (I think less is more in this case)

Pinch to 1/8 teaspoon cayenne pepper

Whipped Cream (optional)

2 tablespoons superfine sugar

1 cup (8 ounces) heavy cream

1/2 teaspoon vanilla extract

1/2 teaspoon Instant ClearJel (I omitted this in my whipped cream)

For the pudding:

Preheat the oven to 350 degrees. Butter a shallow 2-quart baking dish or ten 1-cup ramekins or custard cups. Put all the ingredients in a food processor or blender and mix thoroughly. Put the batter in the buttered dish(es) in a pan containing 1 inch of hot water. Back for 40 to 45 minutes for ramekins or 50 to 60 minutes for the larger dish. Serve hot or at room temperature with whipped cream.

For the praline:

Melt he butter over medium heat and add the nuts. Cook, stirring occasionally, until the nuts become fragrant. Sprinkle with the sugar and stir to coat. Add the water and stir, cooking until the sugar dissolves and the water boils away. Sprinkle the nuts with salt and a smidgen of cayenne. Remove from the heat and pour onto a parchment- or waxed paper-lined backing sheet to cool.

For the whipped cream:

In a mixing bowl, whip the cream until soft peaks form. With the mixer running, sprinkle in the sugar (or sugar mixed with ClearJel if you choose to use it), and add the vanilla. (Helpful hint-using a metal bowl and whisk that have been chilled in the freezer helps speed the whipping process along.)

To serve:

Top the pudding with chunks of broken-up praline, and garnish with fresh whipped cream.

*Adapted from "The Baking Sheet" by King Arthur Flour

Lanttulaatikko (Finnish turnip casserole)

1 Granny Smith apple

3 1/4 cups (26 ounces) mashed boiled turnips (rutabagas)

6 tablespoons (3/4 stick, 3 ounces) butter, divided

1 1/2 teaspoons salt

2 tablespoons (7/8 ounces) sugar

1/8 teaspoon black pepper, or to taste

2 large eggs, beaten

2 cups (3 ounces) soft bread crumbs, divided (tear a few slices of wheat bread into small pieces-the ends of the loaf work well)

First, boil the turnips with the chopped apple until soft enough to mash. Combine with 1/4 cup of the butter, and then add the remainder of the ingredients, reserving 1/2 cup of the bread crumbs. Put in a greased 1 1/2 quart baking dish. Melt the remaining 2 tablespoons of butter and stir into the reserved breadcrumbs. Sprinkle this mixture over the top of the casserole. Bake at 350 degrees for 30 minutes or until golden brown on top.

*Adapted from "The Baking Sheet" by King Arthur Flour

Easy Apple Sweet Potato Bake

Ingredients

• 3 cups sliced peeled cooked sweet potatoes
• 3 cups sliced peeled tart apples
• 3/4 cup packed brown sugar
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 dash pepper
• 3 tablespoons butter or margarine
• 
  
• Directions

1. In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.

I'm thinking about sprinkling oats on top next time!

Gluten Free Pumpkin Cornbread

Ingredients:
1-1/4 cups of Gluten Free baking flour (I use Bob's Red Mill)
3/4 cups of yellow corn meal
1/4 cup of natural sugar
2 teaspoon baking powder
1/2 teaspoon of salt
1 cup soy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch (mixed with 1 tablespoon of water)
1 can organic pumpkin pie filler and mix with the ingredients listed below:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Recipe:

Heat oven to 400 degrees. Grease muffin pan. Combine and mix dry ingredients. Stir in soy milk, oil and cornstarch, mixing just until dry ingredients are moistened. Mix pumpkin filler with spices and mix into batter. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

Do not use Martha Stewart cupcake liners, they stick!!! :)

Quinoa and Greens, Inc.

Bake 1/2 of a small to medium size squash of your choice until tender (optional: pour maple syrup on it while it cooks)

Boil 3 cups of water,

Add 11/2 cup of Quinoa (simmer until done)

In a bowel add olive oil, then add the following

1-2 cloves fresh crushed garlic

Chop a handful of fresh herbs- (I used thyme, chives & oregeno)

Salt to taste

Fresh black pepper.

Mix hot quinoa in the oil/herb mixture and toss.

When squash is complete, cube, and then add to quinoa mix.

In a heavy frying pan heat oil with a pinch of turmeric, onion powder, salt and cumin until it sizzles, then add a bit of water (so it steams) then add a bunch of swiss chard (can use kale, or spinach) and cook off any water that hasn't evaporated. Add mixture to the quinoa.

Crumble a handful of walnuts into the mix.

Enjoy!

Spicy Sweet Potato Soup

2 tsp cumin seeds
3 med. onions, diced
4 gloves garlic
1/2 bunch celery, diced
2 med. carrots, diced
1 1/2 tsp ancho chili powder
2 tsp grated fresh ginger
8 cups water or chix broth
3 lbs. sweet potatoes, cut into 1 to 2 inch cubes
1-2 small dried chipotle
1/8 to 1/4 cup fresh lemon juice
s/p
optional: top with toasted pumpkin seeds or fresh cilantro

Toast cumin seeds until they begin to brown. Ground them with a mortar. Raise the heat to med. and add onions, garlic, celery, and carrots. Cook, stirring often until vegetables are slightly soft. Add spices, cook until very soft. Add stock or water and the sweet potatoes. Cook until the sweet potatoes are very soft about 20-40 minutes. Add chipotle. puree soup. Add lemon juice. season with salt and pepper. ENJOY! If you want you can top with toasted pumpkin seeds or fresh cilantro leaves.

October Women's Cooking Group Recipes and Pictures! - Root and Gourd Theme

1. Spicy Carrot Ginger Muffins with Crystallized Ginger Topping - Nellie G.(adapted from www.eatingisart.com)

Ingredients:
3/4 c unsweetened apple sauce
1/2 c wheat bran or germ
1 1/4 c whole-wheat or other whole-grain flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1-2 tsp ground dried ginger (depending on your spice tolerance)
1 egg, beaten
1/2 c yogurt
1/2 c shredded carrots
4 tsp grated fresh ginger
3 Tbsp molasses or Barley Malt
1/4 c pumpkin seeds
1/4-1/2 cup sweetener (honey, agave, sucanant…)
1/4 cup of crystallized ginger
Preheat oven to 375°F. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger. In a separate bowl, combine apple sauce, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds. Spoon batter into paper-lined or buttered muffin cups.  Cut crystallized ginger into small pieces and sprinkle on top of muffins. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Some Recipes from Sept. Green Mountain Women's Cooking Exchange - Local Foods Theme

1. Butternut Squash Soup - Andrea A.
Ingredients: Butternut Squash, Chicken Stock, Cream, Sage, Thyme, Onions, Garlic, Butter


2. Creamy Fettuccine with Leeks, Corn and Arugula - Joanna T.
Ingredients: 12ox fettuccine (3/4 box), 1TBS olive olive, 2 leeks, sliced thin, 4 cloves garlic, sliced thin, kosher salt and black pepper, 1 cup corn kernels, 1/2 cup dry white wine, 3/4 cup heavy cream, 2 cups baby arugula, 1/4 cup grated pecorino cheese.

Directions:  Cook the pasta according to package directions; Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the leeks, garlic, 1/2 tsp salt and 1/4 tsp black pepper and cook while stirring occasionally until tender (about 3-4 minutes).  Add the corn and wine and simmer until the corn is tender (2-3 min) stir in the cream.  Add the pasta, season with 1/2 tsp salt and 1/4 tsp pepper and toss to combine; fold in the arugula.  Sprinkle with pecorino before serving.  Serves 4.  Prep time = 20 Minutes

3. Apricot Chicken - Ali W.
Ingredients:  Chicken breasts, apricot preserves, butter (or not), fresh parsley, pecans
Directions: Dip chicken breasts in egg and bread crumbs.  Cook apricot preserves and 1TBS butter on stove top.  Place a few tablespoons of preserves on one end of chicken - roll chicken- add more preserves on top.  Add pecans and fresh parsley.  Cook at 400 for 30-40min


4. British Curry Chicken - Karen K.
Ingredients/Directions:  Olive oil, roast mustard seed, add an onion, rub "teany tiny spice compnay" British curry on chicken breast.  Add chicken - brown.  Add 1 can coconut milk.  Bring to boil and turn to simmer. You can also add garlic if desired.