Please remember to use the best quality ingredients possible! If you would like to know about some good purchasing options via Azure Standard or Nebraska Food Co-ops, please contact me, I’ll be happy to share. We have a great group with both co-ops, right here in the Sidney area.
We’ve started to get into the kitchen a bit more with the soothing days of fall. Check out the new recipes and watch for new ones to follow!
Roasted Tomato Soup
2 1/2 lbs. Fresh tomatoes
6 cloves garlic, peeled and diced
2 sm onions, sliced
Wash tomatoes core and cut in 1/2’s or 1/4ths. Spread tomatoes, garlic and onion on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast at 400 for almost 1 hour or until carmelized. Remove tomatoes from oven and place in a stock pot add 1 quart chicken stock or veggie stock. Bring to a boil, reduce heat and simmer until liquid reduces by 1/3. Add a big handful of fresh basil the last few minutes of cooking. The original recipe calls for bay leaf too. Use an immersion blender or food processor to puree the soup until smooth. Serve with cream or half cream and half sour cream, just 1 tablespoon per bowl.
2/3 c. cacao powder
1/2 c. maple syrup
1/4 c. coconut oil, warmed to liquid
1/2 vanilla bean scraped
1/4 t. sea salt
2 c. shredded coconut
Blend cacao powder, maple syrup, coconut oil, vanilla and salt in a blender or food processor until smooth.
In a bowl, hand mix the shredded coconut with the chocolate mixture. On parchment paper scoop out small balls to make approx. 14 haystacks, Freeze for about 30 minutes before serving and store in the fridge or freezer.
Lavender Lemon Aid
Serve hot or cold
1 cup Lavender Flowers
12 cups purified Water
1 cup raw Honey
6 fresh juiced lemons
Bring water just to boil, remove from heat and add Lavender flowers, cover and allow to sit for about 15 minutes. Strain flowers out, add honey as needed, add lemon juice, stir, chill or heat and serve.
Double Chocolate Chip and Peppermint Cookies
½ cup Butter
¾ cup Sugar
3-5 drops Peppermint Essential Oil, or 3 Tbs. Powdered Peppermint Leaf
1 ¼ cup Whole Wheat Pastry Flour
1/3 cup Cocoa powder
¼ tsp. Salt
½ tsp. Baking Soda
¼ tsp. Baking Powder
1/3 cup Chocolate Chips
Preheat oven to 350. Blend Butter and Sugar together well, add beaten Egg and Peppermint Essential Oil (if using powdered leaf, blend with flour instead), beat until light and fluffy and completely blended. Sift together all dry ingredients well and gradually add together with Butter mix, beating while adding. Add Chocolate Chips and mix well. Chill in freezer for 10 minutes. Form dough balls and smash down with a few more Chocolate Chips on top. Bake for 10-12 minutes. Remove and allow to cool.
2 T. Mustard seed (ground)
2 T. Cornstarch
1 t. Turmeric powder
1 t. Ginger powder
Other spices of your choice such as Horseradish, Paprika, Clove, Cinnamon
½ Cup Apple Cider Vinegar or Red Wine Vinegar
¼ Cup Warm Water
1 T. Raw Honey
Powder all dry ingredients, mix mustard, starch and spices. Mix vinegar, water and honey. Combine dry and wet ingredients and bring to a boil, turn down heat and simmer for 2 minutes, whisking constantly. Pour into clean jar while warm. Add one slice of lemon on top and seal.
Will last for months in the fridge.
Rosemary Vinegar Hair Rinse
Fill jar ½ full with dried Rosemary
Fill jar remaining amount with Apple Cider Vinegar, cap and gently shake to settle out air. Label and date. Set aside and shake several times a day for at least 2 weeks. Strain Rosemary and use.
2 T. Vinegar
2 cups water
Optional: 10 drops Rosemary Essential Oil
Grind larger spice into smaller pieces but not to a powder.
Mix all spices together, blending well. Scoop about 1 teaspoon into the teabag
With iron, gently heat seal the top opening of the tea bag completely.
Store in marked container with date
Spices to consider:
Although this is a basic recipe, it can be adjusted to your preference, so HAVE FUN!
3-4 t. blk tea ½ t. cloves
1 t. cardamom ½ t. ginger
½ t. nutmeg ½ t. allspice
1 t. orange peel