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Baked Potatoes Au Grautin

Ingredients
2 baked potatoes
1 teaspoon butter or oil
1 onion, minced
1/2 cup grated cheese, your choice

Directions
Cut off the top of the potato and scoop out the inside leaving a 1/4 inch thick wall. Saute the onions until browned and combine with the mashed potato insides and half of the cheese. Spoon this mixture into the potato shell, top with the remaining cheese. Bake at 375 degrees for 20 minutes.

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Chicken thighs roasted w/Rosemary, Red onions,fing

Ingredients
2 medium red onions, sliced into 1/2 inch thick circles
8-10 Rose Finn Apple Fingerlings
1/2 teaspoon dried chili flakes
1 teaspoon sea salt, plus more as needed
3 tablespoon extra-virgin olive oil
2 navel oranges
2 5′ sprigs fresh rosemary, plus 3/4 tsp. minced
8 chicken thighs, trimmed of excess fat and skin.

Directions
Heat oven to 425 degrees. Finely grate 1 t. orange zest. Stir together the zest, oil, salt and chili flakes in small bowl. On one end of a rimmed baking sheet, toss 1T. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings and spread the onions and potatoes into a single layer as much as possible. At other end of baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle thighs and vegetables lightly with salt. Roast for 20 minutes. Baste chicken and stir the potatoes and onions. Continue to roast, basting and stirring every 10 minutes, until browned in spots, about 30 minutes more. Peel the oranges with a sharp knife, making sure you’ve removed the pith and membranes. Slice crosswise into roughly 1/2 circles and then chop into roughly 1/2 pieces, discarding any thick center membranes. Transfer to small bowl and stir in 1/4tsp. of minced rosemary. When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer to a serving platter, top with the orange mixture and serve hot. From Fine Cooking, March 2006

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Roasted Garlic

Ingredients
seasonings
1/2 teaspoon olive or or butter per clove
garlic bulbs

Directions
Roasting garlic mellows the taste of raw garlic into a savory spread that is delicious served warm on bread or vegetables. Trim off top of garlic bulb exposing the tips of the cloves. Discard loose skin. Sprinkle with 1/2 tsp. olive oil or butter and season to taste. Cover and bake at 300 degrees for 60-75 minutes until soft. Or microwave on high for 60-65 seconds.

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Wood Prairie Granola

Ingredients
6 cup rolled oats
1/4 cup oil
1/4 cup honey (or more to taste)
dried fruits
nuts

Directions
Melt honey and oil together and pour over the rolled oats, or other rolled grain. Mix thoroughly. Toast in a large brownie pan or roasting pan in a 350 degree oven. Stir often until golden brown, about 25 minutes, depending on the depth of the pan. Add dried fruits and nuts after baking.

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Megan’s Whole Wheat Bread

Ingredients
4 cup lukewarm water
2 tablespoon yeast
1/2 cup honey
2/3 cup oil
2 tablespoon salt
Whole Wheat or Spelt Flour

Directions
Dissolve yeast in water. Add honey, oil, and salt, mixing well. Add flour 2 cups at a time until you have a nice dough. Turn out onto a well-floured board and knead, adding more flour until the dough is no longer sticky. Rise in a warm place in an oiled bowl until double. Punch down, form into loaves. Allow to rise again until 3/4 full size then bake at 350 degrees for 50-60 minutes or until the loaf slips out of the pan and sounds hollow when tapped.

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Oatmeal Crisps with blueberries & walnuts

Ingredients
2 cup Wood Praire Farm whole wheat or spelt flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
3 cup old fashioned oats
1 cup dried blueberries
1 cup chopped walnuts

Directions
Blend first 5 ingredients in medium bowl. Beat butter and sugar, beat in eggs and vanilla. Stir in oats, blueberries, and walnuts. Drop batter by spoonfuls onto a cookie sheet. Bake until golden brown, about 10-12 minutes in a 350 degree oven.

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Zucchini Oatmeal Muffins

Ingredients
1 1/2 cup all purpose flour
1 cup WPF whole wheat flour
1/2 cup WPF rolled oats
1 1/2 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup walnuts (optional)
4 eggs
1 medium zucchini, grated
3/4 cup vegetable oil

Directions
Preheat oven to 400 degrees. Grease muffin tin. In large bowl, mix first 7 ingredients. In medium bowl, beat eggs slightly; stir in zucchini and oil. Stir egg mixture into flour just until flour is moistened. Spoon batter into muffin pan. Bake 20-25 minutes or until golden and toothpick inserted in center of muffin comes out clean.

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Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005