Here we share our favorite recipes
This is a great recipe for Grandmother bread, that Jeff found at chickensintheroad.com
This is a heritage recipe, tested by time and the hands of mothers and grandmothers for over a hundred years. This secret family recipe is different from many standard white bread recipes in that it contains no milk, egg, or oil, and its very simplicity produces a bread of light but sturdy texture that yields loaves for perfectly sliced sandwich bread (the best sandwich bread you’ll ever taste! also makes excellent french toast!), plus the same dough can be used to create dinner rolls, cinnamon-swirl loaves, sweet rolls, crispies, and apple-streudel ladder loaf.
How to make Grandmother Bread:
Two-loaf standard recipe
3 cups warm water (Tilton Hollow note..You can also use leftover whey from cheesemaking!)
1 tablespoon yeast (1 packet)
1 teaspoon salt
1/4 cup sugar
7 cups all-purpose flour
In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in first three cups of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before dividing in half. With floured hands, shape dough into loaves and place in two greased loaf pans. Tear off two pieces of waxed paper and grease with oil spray (to prevent it from sticking to the loaves as they rise) and cover loaf pans. Let rise till loaves are tall and beautiful! (About an hour, depending on the temperature in your kitchen.)
Bake for 25 minutes in a preheated 350-degree oven. Makes two loaves. (chickensintheroad.com)
Pumpkin Cannelloni with Sage Brown-Butter Sauce
one of our favorite recipes from Country Living Magazine
- 1½ lb. pumpkin
- 1½ tbsp. extra-virgin olive oil
- 3 large Garlic cloves
- ½ c. ricotta
- ½ c. grated Parmigiano-Reggiano
- 1½ tsp. finely chopped fresh sage
- ¼ tsp. salt
- ½ tsp. Freshly ground pepper
- 1 package oven-ready lasagna sheets
- 6 tbsp. unsalted butter
- Preheat oven to 350°F.
- Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
- Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
- Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
- Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
- Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
Chad's Potato & onion soup
3 onions, peeled and chopped
Aprox 2 lb potatos, peeled and cut into even-sized pieces
3 tablespoons butter
3 tablespoon olive oil
Salt & freshly ground black pepper
fresh (or dried) rosemary
3 cups Chicken stock (could use veg. stock or only water if you like)
2 cups Water
Put 1 onion (peeled and chopped) into a large pot with the
potatoes and 2 cups water 3 cups chicken stock.
Bring to a boil, cover and simmer until the potatoes are
In a skillet, melt the butter and add the olive oil, add the
remaining 2 onions, cover, and cook for about 15 minutes, or
until they are very soft, and slightly caramelized.
Puree the potato mixture in a blender or food processor, and
pour back into pot
Add the onions to the pot, (be sure to get all of the butter and
oil remaining in the pan also).
Season to taste with salt, pepper, grated nutmeg, and a little
fresh (or dried) rosemary. Serve hot or chilled.
One weekend, my mom, step-dad, and sister went to the livestock auction with me. On the way home, we stopped at a little restaurant in Martinsburg, where we lived when I was in 1st/2nd grade. This place has the type of food you would find at a dairy stop, but it's more home cooked fare. My mom was reading the daily pie selection on the chalkboard. "Oh, you have vinegar pie!". They have what???? That sounds disgusting. My granny used to fix it for my mom when she was a kid. They only had one slice left (you mean people actually ate it?), so my mom bought it for my sister and me to split.
We finished our meal and it was time for dessert. We also had a piece of hickory nut pie. I tried that one first. It was good. It was almost indistinguishable from pecan pie. Now, it was time to try the vinegar pie. It looked like the filling was kind of custard-like and the top looked like a sugary, crunchy layer. I'm not afraid of trying new things, in fact, I rather enjoy it. I'm glad I wasn't afraid to try it. It was delicious! It's not quite as smooth as a custard, but similar. It has an almost citrus taste, and the crunchy layer on top was a nice contrast to the filling.
I did a little research on-line about vinegar pie. I read that the early settlers would make it after their store of canned fruits had run out over the winter. There are more recipes than you can imagine. here's a recipe from Gourmet.com
- 1/2 recipe pastry dough (or refrigerated pie crust)
- 2 large eggs
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1 cup cold water
- 2 tablespoons cider vinegar
- Cinnamon for dusting
Accompaniment: lightly sweetened whipped cream or fresh berries
Make pie shell:
Roll out pastry dough on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into pie plate and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and crimp against the plate rim. Prick bottom of shell all over with a fork and chill 15 minutes.
Preheat oven to 400 degrees.
Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes.
Make filling while shell bakes:
Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175 degrees on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
Reduce oven temperature to 350 degrees, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent over-browning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.
Fresh Goat Cheese Recipes
You don't have to have your own goats to make these, just use any low temperature-pasteurized milk (Snowville Creamery is great)
Vinegar Ricotta Heat milk to 190 degrees over medium heat, stirring continuously. Remove pot from heat and add vinegar. Stir the vinegar in until curd begins to separate from the whey. Pour through your strainer and drain to desired consistency. Place the cheese in a bowl and salt to taste. Refrigerate. Cheese will last up to a week.
Kimchi (as made on Good Day Columbus)
1 head of bok choy
1 head Napa cabbage
1 bunch green onions
1 daikon radish
1 tsp grated ginger
1 tbsp grated garlic
1/4 c. sea salt or kosher salt (no anti-caking agents in ingredients)
1 bunch cilantro
1 tsp sugar
3 tbsp fish sauce (use water to make vegetartian/vegan)
1-5 tbsp Korean chili powder.
Cut your Napa cabbage in half lengthwise and then cut each half in half again. Remove the core end. Cut each 1/4 into 1" strips. Cut the root end off the bok choy. Cut the whole plant into 1" strips. You will need 1/4 cup of salt for every two pounds of cabbage. Check the ingredients on your salt. You don't want anti-caking agents. This can mess with the fermentation. Place the cabbage in a large bowl/pot massaging the salt into the cabbage as you add it. Set a plate on top of the cabbage and a weight on top of the plate. Let this sit for 1-2 hours. This draws the water out of the cabbage, crisps it up, and creates an environment for good bacteria to grow.
Drain the cabbage. You now need to rinse it 3 times. Cover it with cool water, swish it around, and drain it in a colander. Repeat this two more times.
Chop you green onions and cilantro. Cut the daikon radish into matchsticks. If you can't find daikon, you can use red radishes.
Now, we're going to make the paste for the kimchi. In the bowl you're going to mix it in, add the grated ginger, garlic, along with the fish sauce (or water) and sugar. Next comes the chili powder. Korean chili powder is different than cayenne or chili powder. You can generally find it at Asian supermarkets or you can order it online. You may have to experiment to determine how much to use. The first time, I used 2 tablespoons. It wasn't hot at all. I now use 5 tablespoons for a 2 pound batch. Mix the paste ingredients thoroughly.
You're going to want a pair of rubber gloves for the next part. I use the yellow dishwashing gloves and keep them just for making kimchi. Now, you'll add the vegetable ingredients to the paste and start mixing. You will massage the paste into the veggies until everything is well coated, and there aren't any lumps of paste.
Once your kimchi is mixed, it's time to start the fermentation process. You want to put it in a non-reactive container. I use Mason jars or fermenting jars. You can order these at culturesforhealth.com. You need to pack the kimchi tightly into your jar. If you see air bubbles, you can run a butter knife around the outside of the jar to remove them. Leave at least an inch of space at the top of the jar. You will need something to keep the kimchi beneath the brine/juice. You can purchase glass fermenting weights. The fermenation vessels I mentioned earlier come with weights and an airlock. Before I had my vessel, I used a ziploc bag of water to weigh it down. Next, you're going to leave the jar sitting on the counter until it is fermented to your taste. It takes about 3 days in my kitchen. You will taste it every day. You need to make sure you open your jar at least once a day (unless you have a airlock) to release any gases that build up from the fermentation. The jar can bubble over, so sit it on a plate or bowl.
Once the kimchi gets to the taste that you like, put it in the fridge. It will actually stay good for several months, but it never lasts that long before being eaten. There aren't any real rules for kimchi. Add different stuff...maybe you like carrots in yours or hotter peppers. This recipe is based loosely on one at thekitchn.com, I just tweaked it to my tastes. The great taste of kimchi is more than enough to make you eat it, but it's incredibly healthy for you. Fermenting vegetables loads them with probiotics. If you eat a little fermented food every day, you will notice a difference. I promise you. Once you start fermenting, there are so man things to try. I personally started with Wild Fermentation by Sandor Katz. I took a class with him and have been fermenting ever since.
Make some kimchi and send us a pic on our Facebook or Instagram.
Mulled Cider/Mulled Wine
4 cups apple cider (if you are not adding wine, just add more cider)
1 (750-ml) bottle red wine, such as Cabernet Sauvignon
1/4 cup honey (optional)
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
grated nutmeg (to taste)
Combine the cider, wine, honey, nutmeg, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
Roast Pumpkin Salad with Honey and Feta
Serves 2-3 as a side or 1-2 as a main
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 butternut pumpkin or squash (about 600g or 1.3lbs)
- 3 tablespoons oil (I used a herb oil but regular olive oil will do)
- 2 tablespoons sesame seeds
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 50g/1.7 ozs feta cheese, crumbled
- 1/2 teaspoon chilli flakes
- salt and pepper to season
Step 1: Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.
tep 2: Toss the pumpkin cubes in the oil and bake for 20 minutes.
Step 3: Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.
Step 4: Drizzle with honey, balsamic vinegar, feta and chilli flakes. Season with salt and pepper. Serve hot or cold.
Pumpkin chili with black beans and garbanzo beans
Total time: 40 minutes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup pumpkin puree (from the can or homemade)
- 1 cup canned tomatoes
- 1 cup vegetable stock or water
- 1 can black beans (15 oz, 425 g)
- 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans
- 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
- 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
- salt and pepper
1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
2) Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
3) Serve in soup bowls, garnished with chopped green onion.
LENTIL PUMPKIN SALAD WITH ARUGULA AND FETA
1/2 cup black lentils
3 cups pumpkin, peeled and de-seeded and cut into cubes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
3 cups arugula leaves
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
Soak lentils in cold water for a few hours. Drain.
Cook lentils in boiling salted water until tender, but still with a bite, around 20 minutes. Drain and set aside.
Preheat oven to 220C.
Toss pumpkin cubes with 1 tablespoon of olive oil, spices and salt. Place pumpkin on a baking tray in a single layer and roast until tender, about 20 minutes. Turn over halfway. Set aside.
Mix two tablespoons of olive oil with lemon juice.
Transfer lentils to a serving bowl. Stir in the lemon dressing. Add pumpkin cubes and arugula leaves. Sprinkle with feta cheese. Ready to serve.
SAVORY PUMPKIN DIP
Everyone will love this delicious and simple savory pumpkin dip -- perfect for all kinds of dipping!
TOTAL TIME: 5 MINS
- 1 (8 oz.) brick cream cheese, softened (I used low-fat cream cheese)
- 1/2 cup shredded cheddar cheese
- 1/2 cup pumpkin puree
- 1/4 cup chopped toasted pecans
- 4-6 slices of bacon, cooked until crispy and crumbled
- 3 green onions, thinly sliced
- 1/2 tsp. seasoned salt
- 1/4 tsp. ground cinnamon
Stir all ingredients together using a wooden spoon or an electric mixer until combined. Serve garnished with extra bacon and green onions if desired, or cover and refrigerate until use. http://www.gimmesomeoven.com/