Cornbread Skillet

Cornbread Skillet
Author: 
Recipe type: Main Dish
Serves: 6-8
 
Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • ½ medium onion, chopped
  • 1 leek, white & green parts, washed well & chopped
  • 3 cloves garlic, minced
  • ½ tsp. cumin seed
  • ½ tsp. coriander seed
  • 2 medium potatoes, small ½” dice (or larger chunks if parboiled)
  • 1 poblano pepper, seeded & chopped
  • 1 medium red pepper, seeded & chopped
  • juice & zest of 1 lime
  • 5 medium tomatillos, cored & chopped
  • 1 large orange or red tomato, cored & chopped
  • salt & pepper to taste
  • 1 can pinto or black beans
  • 3 Tbsp. cilantro, minced
  • 1 cup cornmeal
  • ⅓ cup all-purpose unbleached white flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • ½ cup shredded jack or pepperjack cheese
Instructions
  1. In a large oven-proof skillet (10” - 12”), heat oil & add onions.
  2. Saute for a couple minutes & add leeks.
  3. After another minute, add garlic, cumin, coriander, potatoes, & peppers.
  4. Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
  5. Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
  6. Sift together dry ingredients.
  7. Whisk together egg & yogurt & mix into dry ingredients & set aside.
  8. Stir beans & cilantro into skillet & top with cornbread batter.
  9. Bake at 375 degrees for 15 minutes.
  10. Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.

 

Chiles Rellenos

Chiles Rellenos
Author: 
Recipe type: Main Dish
Cuisine: Mexican
 
Ingredients
  • 4-5 poblano peppers
  • 1 small cippolini onion, thinly sliced
  • 4 oz. Monterey jack or queso blanco cheese, cut into long sticks
  • sauce:
  • 5 roma tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 jalapeno, seeds removed (optional)
  • 1 tsp. marjoram
  • ⅛ tsp. ground cloves
  • pinch of sugar & salt
  • 2 Tbsp. oil
  • 1 c. chicken broth
  • optional, if you want chiles breaded & fried:
  • 4 eggs, separated
  • 1 c. flour
  • oil for frying
Instructions
  1. Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over.
  2. Place in a bowl with a lid & set aside for 10 minutes to steam and cool.
  3. Remove blackened skin under cool running water.
  4. Make a slit down half of each chile, starting at the stem end.
  5. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with ¼ of the cheese & sliced onions.
  6. You can close the opening with a toothpick if you wish.
  7. Meanwhile, make the sauce
  8. Combine all ingredients except the oil and broth in a blender & blend until smooth.
  9. Heat oil in a medium skillet & add sauce.
  10. Simmer over medium heat for about 10 minutes, stirring occasionally.
  11. Add broth & simmer for another 10 minutes or so.
  12. At this point you can leave chiles as is & simmer them in the sauce until cheese is melted (a healthier alternative), or you can bread and deep fry them (even more delicious & authentic):
  13. Beat egg whites until stiff.
  14. Fold in yolks and a pinch of salt.
  15. Roll each chile in a pan with the flour until coated.
  16. Tap off excess flour.
  17. Dip into the egg mixture. Heat ¼” of oil to 365 degrees.
  18. Slide each chile into hot oil & fry until golden brown, then carefully flip to fry other side. Drain on paper towels, then simmer in sauce for 5 minutes & serve with warmed corn tortillas.

 

Delicata Squash Delight

Delicata Squash Delight
Author: 
Recipe type: Main Dish
 
Ingredients
  • Delicata Squash
  • Salt and pepper
  • Optional breadcrumbs, grated cheese, brown sugar, and hot paprika
Instructions
  1. Preheat oven to 375
  2. Halve the squash lengthwise and scoop out the seeds.
  3. Prick the inside of the squash with a fork.
  4. Put a tablespoon of butter in the well of the squash add salt & pepper.
  5. Roast squash until soft.
  6. For something even better…
  7. Drag a fork up and down the inside of the squash to mix in the melted butter.
  8. Add a little brown sugar, hot paprika, grated cheese and top with breadcrumbs.
  9. Return to the oven till cheese has melted.

 

Root Veggie Gratin with Horseradish Crust

Root Veggie Gratin with Horseradish Crust
Author: 
Recipe type: Main Dish
Serves: 6
 
Ingredients
  • 2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, sweet potato, etc.)
  • 4 ounces grated cheddar cheese
  • 3 Tbsp. flour
  • ½ cup rye bread crumbs
  • 2 cups whole milk, heated
  • 1-2 Tbsp.Driftless sunflower oil
  • 3 Tbsp. butter
  • ⅓ cup apple cider or wine
  • 1 Tbsp. minced garlic
  • ⅛ tsp. nutmeg
  • Salt & pepper
  • 2 Tbsp. prepared horseradish
Instructions
  1. Heat oven to 375 degrees.
  2. Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine
  3. Season to taste with salt & pepper, & toss well.
  4. Cover dish tightly with aluminum foil & bake 20 minutes
  5. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min. Meanwhile, start make a white sauce by melting the butter in a saucepan
  6. Stir in flour & cook over low heat several minutes.
  7. Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
  8. Season with salt, pepper, & nutmeg.
  9. Gently fold the sauce into the roasted vegetables.
  10. Mix horseradish, cheddar, & bread crumbs with your fingers
  11. Scatter the mixture evenly over the vegetables.
  12. Continue to bake until bubbly, 20- 30 minutes.

 

Spicey Quinoa Filling for Stuffed Peppers & Summer Squash

Filling for Stuffed Peppers & Summer Squash
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 c. raw quinoa, cooked (1c.quinoa to 2c. water, apr. 15 minutes)
  • 1 medium onion, chopped
  • 1 c. parsnips or carrots, diced
  • 1 c. celery, diced
  • 1 c. corn, fresh or frozen
  • 2 Tbsp. Driftless Sunflower oil or olive oil
  • 2 tsp. each coriander & cumin seed
  • ½ tsp. red pepper flakes or ¼ tsp. cayenne
  • 3 cloves garlic, minced
  • ½ tsp each salt & pepper
  • 2 c. cheddar or jack cheese, shredded
Instructions
  1. Peppers: Cut in half length wise & remove seeds.
  2. Brush with oil, place cut side down on oiled baking pan
  3. Roast at 400 degrees for about 15 minutes, until softened but not collapsed.
  4. Squash:Cut in half lengthwise & remove seeds with a spoon to create a long cavity. Place cut side down on oiled pan
  5. Roast at 350 degrees for about 30 minutes until softened but not mushy.
  6. Saute onion & spices in oil for a few minutes.
  7. Add garlic, vegetables, salt, & pepper.
  8. Cover & cook for 6-8 minutes, until veggies are just tender.
  9. Combine cooked veggies & quinoa & use to fill prepared peppers or summer squash. Sprinkle with cheese & bake for 10-15 minutes at 350 degrees.