BriarPatch Food Co-op | Winter 2020
Recipes from the Editor By Paula O'Brien, Editor
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ometimes it’s the little things that make all the difference in a recipe: the pinch of nutmeg in a savory dish; the fun of fermentation that brings an unexpected flavor and chewiness; a creation that takes odds and ends and gives them a new (and delicious) life; an easy and reliable dessert treat that celebrates seasonal fruit — or a stew with comforting, velvety goodness.
Knoephla Soup 6-8 servings
3 celery stalks, chopped
A creamy chicken and dumpling soup originated from German immigrants from Russia, “knoephla” refers to the type of dumplings. Super easy to make, it tastes even better the next day when the flavors have come together and the dumplings have added more thickness to the soup.
1 large onion, chopped Kosher salt & finely ground black pepper 2 cloves garlic, minced ½ tsp ground nutmeg 10 cups chicken or vegetable stock ½ tsp dried thyme
3 Tbsp unsalted butter
4 springs fresh parsley, chopped
2 large carrots, chopped
2 sprigs fresh dill, chopped 2 bay leaves 1 ½ pounds red potatoes, chopped into ½ inch pieces ½ cup heavy cream 3 ¼ cup all-purpose flour, plus more for dusting 1 ½ tsp baking powder 1 ¼ tsp kosher salt Freshly ground black pepper / tsp ground nutmeg
1 8
1 large egg Soup: Melt butter in large pot over medium-high heat. Add carrots, celery, onions, a good pinch of salt and a few
Nutty Sweet Potato Stew with Greens Makes 6 servings Inspired by a traditional African flavor combo, this delightful dish is easy and quick to make. Leave out the spicy stuff if it’s not your thing…there’s still plenty of flavor going on! Also, you can sub almonds for peanuts if you want. 2 Tbsp olive oil Half an onion, diced 1 jalapeño, minced, or a small pinch of crushed chili flakes 2 cloves garlic, minced 3 large sweet potatoes, peeled and cubed 4
1 14-oz can fire-roasted tomatoes 1 14-oz can coconut milk 2 cups water 1 tsp salt 1 tsp curry 1 tsp turmeric ½ cup chopped toasted peanuts (or almonds) ¼ cup peanut butter (or almond butter) 1-2 cups kale, stems removed, chopped (or spinach) Heat olive oil in large soup pot over medium heat. Add onion, garlic and jalapeño (or chili flakes). Sauté until soft.
turns of pepper and cook, stirring often, until vegetables soften, about 10 minutes. Add garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes. Stir in stock, herbs, bay leaves and potatoes. Increase heat to high, bring to a boil. Reduce to a simmer, then cover and cook for 40 minutes. Knoephla: In medium bowl, whisk together flour, baking powder, salt, a few turns of pepper and nutmeg. Stir in 1 cup water and egg to form shaggy dough. Turn out onto clean work surface and knead a few minutes, adding flour as needed, until you have smooth/stiff dough. Roll into ½-inchthick shape, then cut into ½- to ¾-inch squares, dusting with flour so they don’t stick together. When the soup has 20 minutes left of simmer time, add knoephla to soup and continue to simmer. Stir in cream. Taste and adjust seasonings, remove bay leaves before serving.
Add sweet potatoes and brown them a little bit. Add tomatoes, coconut milk, water, spices, and nuts. Simmer until sweet potatoes are fork-tender. Add nut butter and kale (or spinach). Simmer until everything is thick and creamy. Top with cilantro and a few more peanuts.
our Try this in y Instant Pot!
