Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup
 
A great warm and hearty meal when there is a blizzard howling outside.
Ingredients
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken
Instructions
  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.

 

Braised Stuffed Cabbage

Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!
 
This dish is best as a side dish, but it is VERY festive and absolutely delicious! You'll be fighting for the last roll.
Ingredients
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey
Instructions
  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.

 

Chinese Broccoli Saute

Chinese Broccoli Saute
Cuisine: Asian
 
Makes a good side or, if you want a main meal, add protein of choice and some other quick cooking veggies, like mushrooms!
Ingredients
  • 1 bunch of Chinese Broccoli
  • 1-2 Tbsp of Driftless Organics Sunflower Oil
  • 1” Ginger, peeled and sliced thinly
  • 2-4 cloves of garlic, peeled and sliced thinly
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Wine Vinegar (Seasoned)
  • 2 Tbsp water with 1 tsp cornstarch mixed in
  • 1 tsp. Sesame oil
Instructions
  1. Cut the Broccoli into “leafy” and stems.
  2. If the stems are thick, slice in half.
  3. Heat oil in a saucepan.
  4. Add ginger and broccoli stems. Saute for 2 min.
  5. Add garlic. Saute for 1 min.
  6. Add leafy part of broccoli. Saute for 2 minutes.
  7. Add soy sauce, rice wine vinegar and water with cornstarch. Mix well. Let sauce “thicken” for about 2 minutes.
  8. When done, drizzle sesame oil over top and serve with rice.

 

Aloo Gobi

Aloo Gobi
Author: 
Cuisine: Indian
 
This is one of my favorite simple Indian dishes. I can whip it up in about 30-45 minutes. It's simple, it's delicious and I typically have the ingredients on hand in the fall/winter time.
Ingredients
  • 2-3 Potatoes, cut into bite sized pieces
  • Head of Cauliflower/Romanesco, cut into similar size of potatoes
  • 1-2 Tbsp. Driftless Sunflower Oil
  • 1 Tbsp. Coriander Powder
  • ¼ tsp. Turmeric
  • 1 c. water, divided
  • 1 Tbsp garlic paste (or microplaned)
  • 1 Tbsp. ginger paste (or microplaned)
  • 1 “hot” pepper (Serrano, Jalapeno, or Poblano)
  • 1 onion, coarsely chopped
  • 1 tsp. Cumin seeds
Instructions
  1. Start by cutting up your potatoes, cauliflower/romanesco, onions and “hot” pepper.
  2. Make “wet” curry mix: 1⁄2 c. water, Ginger paste, Garlic paste, Coriander powder and turmeric. Heat oil in a good sized pan (about 3 qt). When it’s shimmering (but not smoking) add cumin seeds. Saute for 30 seconds - 1 min.
  3. Add onions and peppers. Saute for about 1-2 minutes.
  4. Add wet curry. Cook for about 2-4 minutes, until it gets a little darker and slightly reduced. Now Add the potatoes and cauliflower. Mix well, coating the veggies.
  5. Add remaining ½ c. water and cover. Simmer for 10-15 minutes (however long is needed to cook vegetables thoroughly.).
  6. Uncover and let moisture cook off. This dish should be fairly dry at the end.
  7. Serve with Indian bread of choice. **Naan or Paratas are our favorite.**

 

Roasted Pepper Sauce

Roasted Pepper Sauce
Author: 
Recipe type: Pasta Sauce
Cuisine: Italian
 
This pasta sauce is a great change from your regular marinara sauce....it has deep flavors from roasting the sweet peppers, onions and garlic. Try it today!
Ingredients
  • 4-5 Roaster Sweet Peppers
  • 1-2 Tbsp of Driftless Organics Sunflower Oil
  • 1-2 leeks or medium onion, coarsely chopped (optional)
  • 4-5 cloves Garlic
  • 1 c. Chicken or Vegetable broth
  • Salt and Pepper, to taste
  • 1 tsp. Dried basil (or ¼ c. fresh, chopped)
Instructions
  1. Preheat oven to 450F.
  2. Take roaster peppers, cut in half and deseed.
  3. Place on shallow sided baking sheet (with tin foil...makes clean up SO much easier).
  4. Place peppers and leeks/onions (optional) on sheet - drizzle with oil, use your hands to cover all over the pepper - front and back. Season with salt and pepper.
  5. Place peppers with skin side down.
  6. Put in oven for 10-15 min. Take out, flip over so skin side is up.
  7. Add garlic cloves. Roast another 10-15 min.
  8. It is done when you see blisters or a nice coloring on your garlic.
  9. Take out and set aside to cool for 5-10 min.
  10. When it’s able to be touched, take peppers and coarsely chop them. Add them to your blender. Toss in the garlic and leeks/onion (optional) and about 1 c. Chicken or Vegetable broth.
  11. Puree until smooth.
  12. Taste and adjust seasonings as needed.
  13. Pour into a pot, add basil and simmer in a pot over low heat for 10+ min. Letting the flavors develop a little further. Serve over pasta.

 

Delicata Soup with Roasted Chickpeas

Delicata Soup with Roasted Chickpeas
Recipe type: Soup
 
This soup has such warm cozy flavors going on...it's great for early fall!
Ingredients
  • 1 Delicata Squash
  • 1 can chickpeas
  • 1 Tbsp Driftless Sunflower Oil (seperated)
  • Salt & Pepper, to taste
  • 1 medium yellow onion, sliced into LONG thin slices
  • 3-4 cloves garlic, minced
  • 1 c. Vegetable/Chicken Broth
  • 1 Tbsp. Garlic powder
  • 1 tsp. Onion powder
  • ¼-½ tsp. Cayenne Pepper (to taste)
Instructions
  1. Preheat to 400F.
  2. Slice delicata squash in half lengthwise and de-seed.
  3. Place on a baking sheet, drizzle some oil, salt and pepper onto squash and then place squash flat side down (skin side up) on baking dish.
  4. Roast for 30 min, or until fork tender.
  5. In a bowl, toss drained chickpeas with oil, garlic powder, onion powder and cayenne pepper (great for the flavor, but I did another batch for my kids without the cayenne).
  6. Roast at the same time as the squash for 20-30 min, flipping halfway. Set aside when done.
  7. While everything is roasting, slice your onion into long, thin slices.
  8. Mince your garlic.
  9. Add a generous amount of oil to a large skillet, cook your onions until caramelized (10+ min). Add the minced garlic once the onions are done. Set aside.
  10. Once delicata is done roasting, let it cool for a little bit. Then coarsely chop it up (skin included). Add squash, onions, garlic and broth to a blender. (IF you don’t have a blender - add everything to a pot and use an immersion blender).
  11. Blend until creamy and smooth. Taste, add more salt if needed.
  12. Add soup back into pan you caramelized onions in, let simmer until warm.
  13. Top with roasted chickpeas (essential to the dish!) right before serving and enjoy!

 

Rhubarb Pudding Cake

Rhubarb Pudding Cake
Recipe type: Dessert
 
Spring is here with this dessert! This dessert is sure to win over anyone on the fence about rhubarb!
Ingredients
  • 2 c. chopped rhubarb
  • ¾ c. + ½ c. white sugar
  • 3 Tbsp. softened butter
  • 1 tsp. Baking powder
  • ¼ tsp. salt
  • ½ c. milk
  • ½ tsp. Vanilla
  • ½ tsp. Almond Extract
  • 1 c. sifted flour
  • 1 Tbsp. cornstarch
  • ⅔ c. Boiling water
Instructions
  1. Cover the bottom of an 8 or 9” square pan with chopped rhubarb.
  2. Mix ¾ c. sugar, butter, baking powder, salt, extracts, milk and flour together. Add more milk if it’s too thick to pour.
  3. Pour over chopped rhubarb.
  4. Now, mix ½ c. sugar and 1 Tbsp cornstarch and sprinkle it evenly over the whole thing.
  5. Pour boiling water over the top.
  6. Bake 375 degrees F for 45 min.

 

Bok Choy with Cashew Sauce

Bok Choy with Cashew Sauce
Author: 
Cuisine: Asian
 
This sauce is soooo soooooo soooooooooooooo good. On bok choy, asparagus, or many many other veggies. Try it out!
Ingredients
  • ½ c. raw cashews
  • ¼ c. rice wine (or white wine) vinegar
  • ¼ c. white sugar
  • ¼ c. soy sauce
  • 1 Tbsp Minced Ginger root
  • Pinch of red pepper flakes (optional)
  • About 1-1.5# Bok Choy
  • ¼ c. Driftless Sunflower Oil (peanut or canola oil is a good substitute)
Instructions
  1. Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant.
  2. Combine cashews, vinegar, sugar, soy sauce, ginger, pepper flakes and 2-4 Tbsp water into a blender/food processor. Puree until smooth. Set aside.
  3. Wash bok choy - stems and leaves, making sure to rinse away dirt in the ribs. Separate the leaves from the stalks.
  4. Cut stalks into 1” pieces and roughly chop the leaves.
  5. Heat the oil in a large skillet on high heat until hot, but not smoking.
  6. Add stems and cook, stirring often, until crisp-tender (about 2-3 minutes).
  7. Add the leaves and cook until they wilt and turn bright green (about another minute or two).
  8. Remove to a platter and cover with cashew sauce, or serve sauce on the side.

 

Refried Beans

Refried Beans
Recipe type: Side/Filler
Cuisine: Mexican
 
These homemade refried beans are delicious, nutritious and so easy to make! Try it out once and you won't use the canned versions again.
Ingredients
  • 1 Tbsp Driftless Sunflower Oil
  • ½ c. finely chopped yellow or white onion
  • 3 cloves of garlic, minced or pressed
  • 2 tsp. Ground cumin
  • 3 c. cooked black beans
  • ½ c. water
  • ½ tsp. Salt + some for sprinkling
  • Freshly ground black pepper
  • 1 tsp. Lime juice
Instructions
  1. In a medium saucepan, warm the oil over medium heat until shimmering.
  2. Add onion and a sprinkle of salt.
  3. Cook until onions have softened and browned a little, about 5-8 min.
  4. Add the garlic and cumin. Cook, stirring constantly, until fragrant (about 30 sec).
  5. Pour in beans and water, stir, cover and cook about 5 min.
  6. Reduce the heat to low, uncovered and use a masher or the back of a fork to mash up at least half the beans.
  7. Continue to cook the beans, uncovered, stirring often for about 3 more min.
  8. Remove the pan from heat and stir in salt, black pepper and lime juice.
  9. Taste and add more if needed. If the beans seem dry, add a splash of water and combine. Cover until you are ready to eat.

 

Potato Carrot Tart

Potato Carrot Tart
 
This tart is a great side dish or pretty enough to stand alone! So yummy and hearty. Feeds 2 (stand alone) or 4 (as a side dish)
Ingredients
  • 1 Large Baking Potato, thinly sliced *use a mandolin or food processor with a slicing blade to make uniform slices
  • 2 Tbsp melted butter
  • ¾ tsp. thyme
  • 1 tsp Dijon mustard
  • ½ tsp. Salt
  • ¼ tsp fresh ground black pepper
  • 2 Tbsp Driftless Sunflower Oil
  • 1 onion, halved and thinly sliced
  • 2 carrots, shredded
  • ½ - 1 c. shredded cheese: Swiss or Cheddar
Instructions
  1. Preheat oven to 400 F.
  2. Lightly oil a 10 inch tart pan or pie pan.
  3. Combine the melted butter, thyme, mustard, salt and pepper.
  4. Toss in the potato slices.
  5. Once coated, take slices and arrange in pie pan to form a “crust”.
  6. Bake for 20 min.
  7. While the tart shell bakes, heat oil in a skillet over medium heat.
  8. Add the onion and carrot and saute until the onion is limp and colored, about 10 min.
  9. When the tart shell comes out of the oven, top with onion mixture and sprinkle with cheese. Return to oven and bake until cheese is golden and melted, about 10-15 min.
  10. Let cool for about 5 min and serve.