Eat Local

 

"Food in the U.S. travels an average of 1,300 miles from farm to supermarket.  Almost every state in the U.S. buys 85% of its food from some place else."  This method of food distribution is energy and package intensive.  As part of our ministry to Care for Creation St Matthew's  team is working to help us eat more "local" food.  From time to time recipes using "local" ingredients will be added to this site.

Recipes from the Women's Wellness Event January 30
The following are recipes of some of the foods at the Women's Wellness Event at St. Matt's January 30. Information and photos of the event can be found online [here].

Bran Muffins Three Ways

Ingredients

  • 1 cup all-purpose flour (or 1 cup whole wheat pastry flour)
  • 1/3 cup light brown sugar, firmly packed (or ¼ cup honey)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, beaten
  • ¾ cup milk (1 cup for Peanut Butter variation)
  • 3 tablespoons vegetable oil
  • 1 cup NABISCO 100% Bran (or 1 cup wheat bran)

Directions

  1. Preheat oven to 400° F. Grease 12 to 15 (2 1/2-inch) muffin-pan cups.
  2. In medium bowl, combine flour, brown sugar, baking powder, salt and baking soda. In small bowl, blend together egg, milk and oil; stir in NABIISCO 100% Bran; let stand'5 minutes. Add ingredients for desired flavor; mix until well combined. Stir into flour mixture just until blended; do not overmix.
  3. Fill muffin-pan cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack to cool. Makes 12 to 15 muffins.

Peanut Butter Bran Muffins
1/3 cup chunky peanut butter
2 tablespoons honey

Zucchini Bran Muffins
1/2 cup grated zucchini, squeezed dry 1
1/3 cup chopped walnuts
1/2 teaspoon ground cinnamon

Molasses-Cheddar Bran Muffins
1/2 cup grated Cheddar cheese
2 tablespoons unsulphured molasses
1/4 teaspoon ground ginger

From a Nabisco 100% Bran cereal box a long time ago

Printable: [doc] or [PDF]

Pumpkin Bran Muffins

Time: 20 min
Yield: 12 2½ inch muffins

Ingredients

  • 1½ cups unprocessed oat bran (or wheat bran or a combination of oat & wheat bran)
  • ½ cup firmly packed brown sugar
  • ½ cup all-purpose flour (whole wheat, whole wheat pastry or white whole wheat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup mashed pumpkin, cooked
  • ½ cup skim milk
  • 2 egg whites, lightly beaten
  • 2 tablespoons vegetable oil
  • Vegetable oil cooking spray
  • ½ cup dried cranberries, chopped
  • ½ cup chopped pecans or walnuts

Directions

  1. Combine first six ingredients in a large bowl; stir well.
  2. Make a well in center of mixture.
  3. Combine pumpkin and next three ingredients in a medium bowl; stir well.
  4. Add to dry ingredients, stirring just until moistened.
  5. Spoon into muffin pans coated with cooking spray, filling ¾ full.
  6. Bake at 425 degrees for 20 minutes.
  7. Remove from pans immediately; serve warm or at room temperature.

Variations

  • Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
  • Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin. Substitute apple pie spice for pumpkin pie spice.
  • Add 1 Tsp ground cinnamon to dry ingredients.

Printable: [doc] or [PDF]

Easy Garden Frittata

Ingredients

  • 3 Tbsp olive oil
  • 2 medium sweet potatoes, grated
  • 1 cup broccoli florets
  • 1 red bell pepper, chopped
  • 1 carrot, diced or shredded
  • 3-4 scallions, chopped (optional)
  • 8 eggs
  • 1/3 cup milk
  • 1/4 tsp salt
  • 1/3 cup Parmesan cheese, freshly grated

Directions

  1. Preheat oven to 350°. Spray a 9” x 13” pan with oil
  2. In a large skillet heat the olive oil over medium-high heat.
  3. Add the potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally.
  4. In a bowl mix together the eggs, milk, and salt with wire whisk until well blended.
  5. Transfer vegetables to oiled pan. Pour the eggs over potato mixture.
  6. Bake in preheated oven for 40 minutes.
  7. Sprinkle with Parmesan cheese and return to oven for 5 minutes more.
  8. Let stand 5 minutes.
  9. Cut into squares and serve.

Printable: [doc] or [PDF]

Hummus

Ingredients

  • 2-3 cloves garlic, minced
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • 1 15 oz can chick peas, drained. Save the liquid.
  • ½ cup tahini
  • Handful of minced parsley

Directions

  1. In a food processor place the chick peas and about half the reserved liquid.
  2. Add the remaining ingredients. 
  3. Process until well blended, but not completely smooth.
  4. Transfer to serving bowl and sprinkle parsley on top.

Printable: [doc] or [PDF]

 

HOLY SMOKES SALSA FRESCA (FRESH SALSA) RECIPE
INGREDIENT
MILD SALSA
MEDIUM SALSA
HOT SALSA
Tomatoes, seeded & chopped 1-½ cups 1-½ cups 1-½ cups
White onion, chopped 1 cup 1 cup 1-½  cups
Garlic cloves, minced 1 tsp. 2 tsp. 3 tsp.
Fresh Chiles, seeded & minced 2 Tblsp. (jalapeno) 5 Tblsp. (jalapeno) 7 Tblsp. (mixed jalapeno, banana &/or habanera)
Lime (fresh) 2 Tblsp. juice 2 Tblsp. juice
½ tsp. finely minced peel		 2 Tblsp. Juice
½ tsp. finely minced peel
Olive oil 2 Tblsp. 2 Tblsp. 2 Tblsp.
Cilantro (fresh), minced 2 Tblsp. 2 Tblsp. 3 Tblsp.
Salt/Pepper ½ tsp. each ½ tsp. each ½ tsp. each
    1. Combine all ingredients.
    2. Place in clean jars with lids.  Wipe & decorate jars.
    3. Keep chilled; should be served in 1-3 days.

Printable: [doc] or [PDF]

HOMEMADE BOURSIN CHEESE

8 oz. butter (salted or unsalted), softened (2 sticks)
16 oz. cream cheese softened (2 packages)
2 cloves garlic, minced
½ tsp. salt
1 Tblsp. fresh basil, chopped
½ tsp. dried marjoram
1 Tblsp. fresh chives, chopped
¼ tsp. dried thyme
½ tsp. black pepper (freshly ground)
1 Tblsp. fresh dill weed (or 1 tsp. dried)

Add all ingredients together with mixer (do not use food processor or blender – the blades puree all the fresh herbs and you end up with an unappetizing-looking green product) until smooth and well combined.

1. Spoon mixture into container, cover, and chill overnight.

2. Serve at room temperature with crackers, bread, etc.  (This is also good melted into a little cream or milk and used as a sauce.)

NOTE:   It is very important that the basil and chives be fresh herbs, not dried.  The rest of the herbs can be in either form – but if you use fresh, remember that it will take 3X as much as the dried form (i.e., 1 tsp. dried herbs = 1 Tblsp. fresh)

Printable: [doc] or [PDF]

CHICKEN CURRY

1-1/2 pounds frozen skinless/boneless chicken breasts or thighs (or combination), thawed
& cut into bite-sized pieces
¼ cup vegetable oil
2 cups chopped onion
5 cloves garlic, peeled and chopped fine
One ½-inch piece of fresh gingerroot, peeled and chopped fine
1 jalapeno chili, chopped fine (wear gloves)
2 cups water

Spice Packet #1:         
4 green cardamom pods
2 bay leaves
1 cinnamon sticks
4 cloves
¼ teaspoon black peppercorns

Spice Packet #2:         
2 Tablespoons sweet curry powder
1 teaspoon ground cumin
1/8 teaspoon dried red chilies
1 teaspoon salt

Heat oil in large saucepan; add spice packet #1 and sauté until spices turn a shade darker.  Add onions, garlic, ginger, and green chili; fry until golden brown, stirring occasionally.  Stir in spice packet #2, cook for 2 minutes.  Add chicken pieces and stir thoroughly; pour in water, cover, and simmer for 20-30 minutes, stirring occasionally to prevent sauce from sticking to the bottom of the pan.  Serve with rice.

Printable: [doc] or [PDF]