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the fall 2010 cookbook loosen your belt Everything from entrees to desserts, all delicious and all from the GOOD audience.


Recipes Roasted Brussels Sprouts with

Butternut Squash and

Danish Bleu Cheese /

Sweet Potato Soup with Kale

by William Magdziarz

and Bacon /

Mom’s Veggie Chili /

GOOD is compiling a four-season cookbook, and we’re crowdsourcing the recipes from our community of readers. The first chapter of the cookbook is fall. Browse the slideshow above to check out our readers’ submissions, from molasses cookies to roasted Brussels sprouts.

by Sarah Stanley Sweet Potato Curry Soup / by Katharina Zeiner Toasted Spicy Pumpkin Seeds / by Sanura Weathers Green Tomato, Apple, Custard Pie / by Deirdre Holmes No Sugar Added Cranberry Sauce / by Michelle Leotta Pfennighaus

by Kerala Hise Coconut Sweet Potato Pumpkin Pie / by Andy Sontag Almond-Orange Bread Pudding / by Rachel Young Pumpkin Black Bean Turkey Chili / by Brian Ross (via his mom) Roast Pork with PortoCranberry Sauce. Served with Rosemary Potatoes, Dried Prunes with Pancetta and

Whole Grain Spiced Molasses

Quince, and Apple-Pumpkin

Cookies /

Chutney /

by Michelle Leotta Pfennighaus

by Helena & Ivana Zdravkovic

Winter Greens / by Michelle Leotta Pfennighaus


Ingredients: Brussels sprouts Bleu cheese Shallots Salt Oil

Directions: 1.

Trim, rinse and halve sprouts.

2.

In an oven-proof pan sauté a couple of minced shallots in oil until soft.

3.

Add the Brussels sprouts and some salt and sauté for a few minutes more.

Roasted Brussels Sprouts with Danish Bleu Cheese / by William Magdziarz

4.

Put in 425° oven and wait 25 minutes.

5.

Add some bleu cheese, stir and put back in oven for 5 minutes.

6.

Put in bowls, add some bleu cheese on top and serve.


Ingredients: 1

medium zucchini, chopped

1

medium pepper (green, yellow, whatever), chopped

1

cup chopped onion

1

cup chopped or shredded carrot

1/2

cup chopped celery

2

garlic cloves, minced or pressed

2

Tbs olive oil

15

oz diced tomatoes

15

oz zesty diced tomatoes

1

tsp vegetable bouillon

1

tsp soy sauce

15

oz garbanzo beans

30

oz chili beans

Directions: 1.

Saute zucchini, pepper, onion, carrots, celery and garlic in oil until tender.

2.

Stir in tomatoes, bouillon, soy sauce and cumin; bring to a boil.

3.

Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

4.

Add beans and heat through.

Mom’s veggie chili / by Sarah Stanley


Ingredients: 2

largeish Sweet potatoes chopped into nice big chunks

1

handful Cashews

1/2

Onion, finely diced

2

cloves Garlic, thinly sliced

2

tsp Red curry paste

2

tbsp Cream of Coconut

1

tin Coconut milk

Enough stock to cover the sweet potatoes.

Directions: 1.

Heat some oil in a pan, saute the onions, add the garlic. Once it starts smelling all lovely and garlicky, add the red curry paste and cook for a minute.

2.

Add the cream of coconut and cook for a bit longer. If it goes a bit too thick, add a bit of the stock. Don’t forget to stir.

Sweet Potato Curry Soup /

3.

Add the sweet potatoes, the coconut milk, and add enough stock so the sweet potatoes are pretty much covered (i.e. you don’t want half the chunks to be uncovered).

by Katharina Zeiner 4.

Simmer until the sweet potatoes are tender.

5.

Depending on how you like your cashews you could either add them relatively early (they’ll go all buttery tender) or just before serving (they’ll still be nice and crunchy). Enjoy on its own or with some bread or tortilla strips.


Ingredients: 1

to 2 cups raw pumpkin seeds

1

tbsp. harissa

1

tsp. cumin

1

tsp. ground caraway seed

1

tsp. sugar

1/4 1

tsp. Spanish smoked sweet paprika

tbsp. olive oil

Directions: 1.

Over medium heat, place all ingredients in a skillet.

2.

Stir frequently until seeds begin to pop.

3.

Remove from the stove and cool.

Toasted Spicy Pumpkin Seeds / by Sanura Weathers


Green Tomato, Apple, Custard Pie / by Deirdre Holmes

Ingredients: 3

eggs, beaten

1/2

cup milk

1/2

teaspoon salt

3

tablespoons maple syrup

1/2

teaspoon cinnamon

1 1/2 1

apple, sliced

1/2 1

cups sliced green tomatoes

cup sharp cheddar cheese, grated

pie crust

freshly ground nutmeg

Directions: 1.

Preheat oven to 375ยบ.

2.In

a medium-sized bowl, beat eggs and add milk, salt, maple

syrup and cinnamon. 3.

Arrange green tomato and apple slices evenly in the pie crust.

4.

Pour egg mixture over top. Sprinkle on cheese and finish with a grind of fresh nutmeg.

5.

Place in oven on a cookie sheet (just in case of drips) and bake for 30-40 minutes.

6.

Let cool (pies like this are best warm, not hot) and enjoy the taste of fall!


Ingredients: 12

oz. fresh Cranberries, rinsed

1/2 cup

raisins

1/2 cup

water, plus more if needed

15 oz.

can pineapple, chopped and liquid reserved

Directions: 1.

In a medium pot, combine 1/2 cup water and raisins.

2.

Measure liquid from pineapple, adding more water if necessary to make 3/4 cup and pour into raisins.

3.

Add chopped pineapple and cranberries.

4.

Bring to a boil, then lower to simmer, stirring occasionally.

5.

Cook until liquid is reduced and thickened and most of the cranberries have burst.

No Sugar Added Cranberry Sauce / by Michelle Leotta Pfennighaus


Ingredients: Dry mix: 1 1/4

cups whole wheat pas-

Directions: 1.

Line cookie sheets with

try flour 1

cup spelt flour

1

tsp. baking soda

1

tsp. ground flaxseed

parchment paper. Place cane sugar in small bowl. 2.

In large bowl, combine

1 1/2

tsp. cinnamon

all dry mix ingredients.

1 1/2

tsp. ground ginger

In a medium bowl, whisk

1/2

tsp. ground cloves

1/4

tsp. ground allspice

1/4

tsp. black pepper

1/4

tsp. salt

Wet mix: 1 1/2

Whole Grain Spiced Molasses Cookies /

Preheat oven to 375Âş.

sticks butter (12 Tbl.)

1/3

cup sucanat

1/2

cup unsulphured molasses

2

tsp. vanilla extract

1

egg

Topping: 1/3

cup cane sugar

wet mix ingredients. 3. P  our

wet ingredients

into dry ingredients and blend well. 4.

Scoop out 1 tablespoonful at a time and roll into a ball, then roll in cane sugar to coat lightly. Space dough on cookie sheet 2� apart.

5.

Bake for 11 minutes. Cookies should hold their shape but still be a

by Michelle Leotta Pfennighaus

bit soft when you take them out. 6.

Cool on racks.


Ingredients: 1

head kale, sliced very thin

1

orange, peeled and chopped

3/4

Directions: 1.

To slice kale, remove the last 1” of the stem, stack

cup toasted pumpkin

a few leaves and roll

seeds

tightly. This will make it

generous salt and pepper, to

much easier to make thin

taste

slices through the roll (a

For dressing:

technique called “chiffon-

1/4

ade,” often used with basil

cup freshly squeezed

orange juice 2

Tbl. tahini

1

Tbl. tamari

1

Tbl. apple cider vinegar or

leaves.) 2.

and combine with kale in a large bowl.

lemon juice 3.

Using your hands, literally massage the greens

Note: You can buy toasted,

until they get soft, about 3

salted pumpkin seeds or use

minutes.

whatever seeds you have from any winter squash.

Whisk together dressing

4.

Let the kale rest while you chop the orange and toast the pumpkin seeds.

5.

Combine all ingredients when ready, and season with salt and pepper.

Winter Greens / by Michelle Leotta Pfennighaus


Butternut Squash and Sweet Potato Soup with Kale and Bacon / by Kerala Hise

Directions: 1. B  rush the cut sides of the squash and potatoes (S&P) with olive oil and place cut side down on a baking sheet. Roast at 400° until just cooked through, approximately 30-40 minutes. 2. W  hile the S&P are roasting, wash and trim the kale and cook up the bacon. When the bacon is finished, reserve enough fat to coat the bottom of the pot.

Ingredients: 2

medium-large sweet po-

tatoes, cleaned and halved lengthwise 1

large butternut squash, cut

in half, seeds removed 1

apple, peeled, cored, and

chopped (I used red delicious because it’s what I had, I bet

1

tbs cinnamon or a stick

tossed in A couple generous pinches of nutmeg 1/2

tbs dried rosemary (or a

sprig of fresh if you have it) 1

bunch kale (optional)

a golden variety would work

Small handful of fresh sage

better)

leaves, chopped

1 1/2

boxes of chicken stock

(I used 1/2 box chicken, and 1 box veg) 8

slices of maple-smoked

Olive oil for roasting Immersion blender or stand blender.

3. O  nce the S&P have cooled enough to handle, scoop out the flesh. Add the flesh, apples, and bacon fat to the pot, and slowly add the first box of broth. Bring to a simmer. 4. W  hen the stock has begun to simmer, blend until smooth and creamy. 5. G  radually blend in the rest of the stock, the maple syrup, nutmeg, salt and pepper and herbs If you are using a stand blender, gently mix in these ingredients with a whisk. 6. L  et simmer for about 30 minutes, stirring occasionally. If using kale, add it about 10 minutes before serving. 7. R  emove from heat and ladle into bowls. Top with crumbled bacon. Optional: top with slightly stale crusty bread, a dol-

bacon

lop of sour cream, or plain yogurt. Finish off with a twist of

2

ground pepper and some chopped sage leaves. Enjoy.

tbs maple syrup (I used

maple-agave syrup)


Coconut Sweet Potato Pumpkin Pie / by Andy Sontag

Directions: 1.

Preheat the oven to 350ยบ.

2.

Mix flour, coconut, salt, and butter with a pastry cutter (or a food processor), mix until the butter is cut up into pea sized

Ingredients:

pieces. Then add the chilled water mixing until dough holds

Crust:

together in one cohesive ball. Roll out on a floured surface

2

cups all-purpose flour

1

can cream of coconut (I

(locally purchased if possible)

found this works better than

1/2

coconut milk, but either will

cup finely shredded, co-

conut

do)

1

teaspoon salt

2

teaspoons cinnamon

1

cup (2 sticks) cold unsalted

1

teaspoon nutmeg

and place in greased pie pan. 3.

Line the bottom of the pie crust with the sweetened coconut shavings. Scoop out the inside of the pumpkin and sweet potato. Than combine all the filling ingredients in a mixer. Pour your concoction into the piecrust.

butter, cut into small pieces

1/4

teaspoon salt

(locally purchased if possible)

1/4

teaspoon ground ginger

not jiggle when shaken slightly). If the pie starts to brown,

1/4 to 1/2

1/4

teaspoon allspice

reduce the temperature to 275ยบ and bake until set.

1/4

teaspoon nutmeg

cup of cold water

Filling: 1

cup of sweetened coconut

shavings 3

eggs (locally purchased if

possible) 2

medium sweet potatoes,

cooked (locally purchased if possible) 1

medium pie pumpkin,

cooked (locally purchased if possible)

4.

5.

Bake for 40-60 minutes or until the center is set (should

Set out to cool. Best served warm with a healthy dollop of local and organic whipped cream.


Ingredients: 6

slices thick slices of cinna-

3.

Pour over bread, and

mon challah bread

lightly push down with a

4

eggs, beaten

fork until bread is covered

2

cups milk (you can use

and soaking up the egg

cream for a more rich flavor) 1/3

cup white sugar

1/3

cup brown sugar

1

teaspoon vanilla extract

1

tablespoon orange zest

Almond paste

mixture. 4.

Cover and soak for at least an hour, for as long as overnight.

5.

Preheat oven to 350 degrees. Before you pop it in the oven, give the bread a

1.

Cut bread into small pieces & layer into an 8 inch

layers. 2.

In a medium mixing bowl, combine everything else. Beat until well mixed.

for 45 minutes.

by Rachel Young

bread is on top. 6.

square baking pan. Crumble almond paste into the

Bake in the preheated oven

Almond-Orange Bread Pudding /

little flip, so the most moist

Directions:

7.

Serve warm to only the most deserving guests (serves 8-10). Excellent by itself or with a little ice cream or caramel sauce.


Ingredients: 1

cup chopped onions

1

cup chopped yellow bell pepper

4

garlic cloves, minced

3

T. oil

2

tsp dried oregano

2

tsp ground cumin

2-3

tsp chili powder

2 15

oz cans black beans, rinsed/drained

2.5

cups chopped cooked turkey or chicken

1.5

cups chicken broth

16-24 16

oz pumpkin puree

oz hominy (optional)

Directions: 1.

Saute onions, yellow pepper, and garlic in oil for 8 minutes or until soft.

Pumpkin Black Bean Turkey Chili /

2.

3.

Add remaining ingredients.

by Brian Ross (via his mom)

4.

Cover. Cook in crockpot on low for 7-8 hours. May need

Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.

less time. (Reduce to your desired thickness.) 5.

Serve over pearl barley or rice or noodles or buttery mashed potatoes.


Roast Pork with PortoCranberry Sauce. Served with Rosemary Potatoes, Dried Prunes with Pancetta and Quince, and ApplePumpkin Chutney / by Helena & Ivana Zdravkovic

pounds Pork tenderloin

6

2

tablespoons olive oil

mately 7 ounces each)

2

tablespoons sunflower oil

1/2

teaspoon of cinnamon

2

teaspoons salt

1/2

teaspoon nutmeg

1

teaspoon pepper

1

pounds Potatoes

1

cup dried prunes

7

ounces Pancetta, thinly

sliced

baste it with 1 tablespoon sunflower oil, 1 tablespoon olive oil, 1 teaspoon each of salt and pepper, and line with rosemary sprigs. Arrange big potato slices around the tenderloin and sprinkle with the remaining oils, salt, pepper, and rosemary 2. Roast tenderloin and potatoes in the oven, preheated to 400 F, for about 90 minutes or until soft and tender. For the first hour cover it with aluminum foil, then uncover and add prunes

3. After the tenderloin is finished, roast the fruit and pumpkin

3

2

1. Put the pork tenderloin in the center of a big pot-roast dish;

wrapped with one slice of pancetta each.

Ingredients:

several sprigs of rosemary

Directions:

slices of pumpkin (approxi-

cup Cranberries,

1/3

cup Porto wine

slices (all with peel) until soft and tender. About 1 hour. First, sprinkle them with water, nutmeg and cinnamon. 4. Peel off the skin/crust from the apples, quinces, and pumpkin. Chop fruits into small cubes then remaining nutmeg and cinnamon. Optional: sprinkle with chopped pecans. 5. Put dried cranberries into a bowl and pour wine over them; Soak for at least 1 hour until the cranberries become plump. Cook on medium-low heat, for about 15 minutes (or until the alcohol evaporates and the sauce becomes thick and sticky.

6

apples

6. Serve the tenderloin hot, pouring the porto-cranberry sauce

6

quinces

over each slice. Accompany each slice with all the fixings.


Good.is/food


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