Ashland Town Money Saver | February FOM 2023

“ProCon Exteriors did an outstanding job installing my new roof. They were on time and completed all work in a timely fashion. I was very impressed that they were able to do a total roof removal and install the roof in one day. Great overall experience! We love our new roof!” – Douglas B.

WarmmmmUp Warmmmm Up

with a Fresh Bowl of Chili

Savory & Seasonal Four Bean Chili

A nutrient-packed comfort food to enjoy all winter. This recipe incorporates root vegetables like onion, garlic & carrots, and can easily invite other favorite veggies into the mix. Makes 8 to 10 servings.

2 tablespoons olive oil

1 onion, nely chopped

2 medium carrots, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons packed dark brown sugar

3 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 teaspoon salt

1 can (28 oz.) diced tomatoes

1 can (15 oz.) tomato sauce

Chili is even better served with cornbread

Make batter while the vegetables are cooking, and bake it while the chili is simmering.

1 can (15 oz.) small white beans, rinsed & drained

1 can (15 oz.) light kidney beans, rinsed & drained

1 can (15 oz.) dark kidney beans, rinsed & drained

1 can (15 oz.) pinto beans, rinsed and drained

1 cup vegetable broth

1 can (4 oz.) diced mild green chiles

1 oz. unsweetened baking chocolate, chopped

1 tablespoon cider vinegar.

Heat oil in large saucepan over medium-high heat. Add onions, carrots and bell pepper; cook & stir 10 min. or until vegetables are tender. Add garlic, tomato paste, brown sugar, chili powder, cumin, oregano and salt; cook and stir 1 minute.

Stir in tomatoes, tomato sauce, beans, broth, chiles, & chocolate; bring to a boil. Reduce heat to medium; simmer 20 minutes, stirring occasionally. Stir in vinegar. Town

National

February 24

Vegan Cornbread

3 tablespoons boiling water

1 tablespoon ground axseed

1¼ cups all-purpose our

¾ cup yellow cornmeal

1⁄3 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1¼ cups unsweetened almond or soy milk

¼ cup vegetable oil

Preheat oven to 400 F. Spray 8-inch square baking dish or pan with nonstick cooking spray. Combine boiling water and axseed in small bowl; let stand until cool.

Combine our, cornmeal, sugar, baking powder, and salt in large bowl; mix well. Whisk almond milk and oil in medium bowl until well blended. Add to our mixture with axseed mixture; stir just until dry ingredients are moistened. Pour batter into prepared baking dish. Bake 25 minutes or until top is browned and toothpick inserted into center comes out clean.

Put

Town Money Saver

Bacon-Wrapped Filets with Herb Butter

5 tbsp. salted butter, softened

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh chives

1/2 tsp. grated lemon zest

1 tsp lemon juice

1 tsp. dijon mustard

2 8-10 oz. beef lets (2” thick)

Salt & pepper, to taste

2 slices bacon

1 tbsp. olive oil

Mash 4 Tbsp butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl. Scoop the butter mixture onto a sheet of plastic wrap. Wrap up and form into a 3” log. Refrigerate until rm, about 30 min. Preheat the oven to 450˚. Generously season the steaks on both sides with salt and pepper. Wrap each steak around the edge with a slice of bacon and secure with a toothpick.

Heat the olive oil and remaining 1 Tbsp butter in a medium cast-iron skillet over mediumhigh heat. When the butter melts, add the steaks to the skillet and sear until golden brown, about 1 min per side.

Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the cowboy butter on top.

Pan Seared Sea Scallops

12 Sea Scallops (Fresh Or Frozen)

Salt And Pepper

1 1/2 tbsp. Butter, Divided

1 Lemon, Juiced

Place scallops on a clean paper towel and thoroughly dry. Heat a seasoned cast iron skillet on medium-high for about 5 min. In the last minute, add ½ Tbsp butter to the skillet and melt. Salt and pepper the scallops and add them to the skillet. Cook for about a minute on each side. Remove the scallops and place on a clean plate. Turn o the heat and add remaining 1 tablespoon butter to the cast iron skillet. Allow to melt and then add lemon juice. Drizzle on top of the scallops. Serve immediately.

Chocolate Lava Cakes

Baking spray

1 stick butter

2 oz. bittersweet chocolate

2 oz. semisweet chocolate

1 1/4 cups powdered sugar

2 whole eggs

3 egg yolks

1 teaspoon vanilla

1/2 cup all-purpose our Vanilla ice cream, for serving

Preheat the oven to 425o. Spray four custard cups with baking spray and place on a baking sheet. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 min. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the our. Divide the mixture among the custard cups. Bake until the sides are rm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

ASHLAND

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