Recipes
Appetizers
- Chived Chevre Cheese
- 1 cup Chevre (mild, soft goat cheese)
- 1 cup reduced-fat cream cheese
- 1/4 to 1/3 cup snipped fresh chives
- 2 to 4 tablespoons finely minced fresh parsley
- 2 to 4 tablespoons finely chopped fresh basil
- Freshly ground black pepper to taste
- Cream Chevre and cream cheese
together until well blended. Add fresh herbs and continue to cream
until thoroughly combined. Roll into a ball, place on a small
serving plate, cover, and chill. Makes approximately 2 1/2 cups of
spread.
- This flavorful spread is especially good
on thin rice crackers or toasted slices of baguette. For an
impressive looking, and especially delicious appetizer, spoon
several tablespoons of fresh pesto on top of Chived Chevre Cheese
before serving. Embellish with fresh basil leaves.
- Published with permission from the
Rolling Prairie Cookbook by Nancy O'Connor.
- Eggplant Caviar
- 1 tablespoon olive oil
- 2 to 3 cloves garlic, pressed or minced
- 1 medium-sized onion, finely chopped
- 1 green pepper, chopped
- 1 small eggplant, chopped (peel if desired)
- 1/4 cup red wine
- 6-ounce can tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 tablespoons wine vinegar
- 1 tablespoon honey or brown sugar
- Heat oil over medium heat in a
small saucepan. Briefly saute garlic and onion. Add green pepper
and eggplant. Saute for several more minutes. Add wine, reduce heat
to medium-low, and simmer for 10 minutes. Add the tomato paste,
salt, oregano, black pepper, wine vinegar, and sweetener. Cook for
another 10 to 15 minutes over low heat. Chill well. Serves 6 to
8.
- This delicious caviar was first
introduced to me by my good friend, excellent cook, and dedicated
dietician, Chris Ellis. It is wonderful spread on thin rice
crackers.
- Published with permission from the
Rolling Prairie Cookbook by Nancy O'Connor.
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Main Dishes
- Savory Butternut & Black Bean Burritos
- 1 tablespoon canola oil
- 1/2 medium-sized onion, chopped
- 3 cups peeled butternut squash, cut into 1/2-inch cubes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups cooked black beans, drained and rinsed
- 8 flour tortillas
- 1 1/2 cups grated reduced-fat Monterey jack or Cheddar cheese
Light sour cream, fresh cilantro, and salsa for garnish
- Heat oil in heavy skillet over
medium heat. Add onions and saute for 5 minutes. Add winter squash
cubes and continue to cook over medium heat, stirring often until
squash is just tender. If your mixture begins to stick, add a
little water (or apple juice) to help steam the squash. When squash
is just tender, add cumin, cinnamon, and salt. Stir carefully to
distribute spices. Add the beans and heat through. Preheat oven to
350°F. You're now ready to assemble the burritos. In a large oblong
baking dish (not oiled) lay out one tortilla. Place 1/8 of the bean
mixture down the center, top with 3 tablespoons of cheese and roll
up tightly. Continue to do this with remaining ingredients, lining
up your burritos in the pan as you go. Bake uncovered for
approximately 15 to 20 minutes until burritos are heated through.
Serve burritos topped with a dollop of sour cream and a sprinkling
of chopped fresh cilantro, with salsa on the side. Makes 8
burritos - enough for 8 polite adults, 6 hungry adults, or 4 teenage
boys.
- Black bean burritos are a staple at our
house - quick to make and so satisfying to eat. In this recipe, black
beans are combined with butternut squash, and accented by cumin and
cinnamon to create burritos that will fill your kitchen with the
wonderful smells of fall.
- Published with permission from the
Rolling Prairie Cookbook by Nancy O'Connor.
- Pasta e Fagioli
- 2 tablespoons olive oil
- 4 to 6 cloves of garlic, pressed or minced
- 1 large onion, chopped
- 2 medium carrots, diced
- 3 stalks celery, chopped
- 1 green or red bell pepper, chopped
- 1 medium zucchini, chopped (regular green zucchini or beautiful
golden zucchini)
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
- 2 tablespoons fresh basil, minced (or 1 teaspoon dried)
- 1/4 teaspoon dried summer savory
- 1 bay leaf
- 1 1/2 to 2 cups cooked cannellini beans, rinsed and drained (or
15 ounce can)
- 3 cups chopped, peeled tomatoes (plum tomatoes are the
best)
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 pound penne pasta (or other tube shape) Plenty of freshly
ground black pepper Chopped fresh parsley for garnish
- Heat oil in a large, deep skillet
over medium heat. Add the garlic, onions, carrots, and celery.
Saute for 3 to 4 minutes. Add the bell pepper and zucchini.
Continue to saute 2 to 3 minutes longer. Toss in the herbs and stir
to distribute well. Gently stir in the beans, tomatoes, wine, and
salt.
- Bring to a boil, reduce heat to
medium-low, and allow to simmer for 20 minutes. While beans and
vegetables are cooking, put on a large pot of water and cook the
pasta until just tender but still firm. Drain well. Toss pasta and
vegetables together and season with plenty of black pepper. Mound
on a large, deep platter. Garnish with chopped parsley. Serve
immediately. Serves 6 to 8.
- Pasta e fagioli is a classic Italian pasta
and bean dish. This hearty version uses lots of summer produce
combined with cannellini beans (white kidney beans), penne pasta,
and a variety of herbs. Serve with freshly grated Parmesan, a crisp
green salad, and lots of chewy Italian bread - a perfect company
meal!
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
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Salads
- Lentil and Feta Cheese Salad
- 1 cup raw lentils, sorted and washed
- 1 green pepper, chopped
- 2 ripe tomatoes, chopped
- 1 small onion, chopped
- 1/2 cup sliced black olives
- 1/2 pound Feta cheese, crumbled
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh basil*
- 2 tablespoons fresh dill weed*
- 1 tablespoon fresh summer savory (or thyme or oregano)*
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- Lettuce and lemon wedges for garnish
- Cover lentils with 3 cups water and bring to a boil. Lower heat and simmer until tender, about 30 minutes. Watch lentils toward end of cooking time so that they don't overcook. Cool cooked lentils, then mix with remaining ingredients. Refrigerate for 2 hours to allow flavors to mesh. Serve on a bed of lettuce and garnish with lemon wedges. Serves 8.
- *When using dried herbs, substitute about 1 teaspoon dry for 1 tablespoon fresh.
- This savory salad is a wonderful blend of flavors and textures. For those who have never explored lentils, this is a good place to start. This recipe comes from friend Nancy Smith, editor of Back in Thyme, a bimonthly newsletter about heirloom flowers, herbs, and plants.
- Published with permission from the
Rolling Prairie Cookbook by Nancy O'Connor.
- Gorgeous Beet and Apple Salad
- 4 to 5 medium-sized beets, cooked, cut into large cubes
- 1 large Granny Smith apple, unpeeled, cut into large cubes
- 1/4 cup slivered red onion
- 1 tablespoon canola oil
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 tablespoon minced shallots
- 1/4 teaspoon sugar or honey
-
Toss beets, apples, and red onions together in a medium-sized bowl. Mix remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill. Serves 4.
-
This is a visually striking combination - the red beets enhance the green peel of the apples to create a glorious and delicious salad. Inspiration for this recipe comes from Renee Shepherd and Fran Raboff, authors of More Recipe from a Kitchen Garden.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
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Soups
- Potato, Corn, and Cheese Chowder
- 3 medium potatoes, scrubbed and diced
- 3 cups water
- 1 bay leaf
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 3 tablespoons unbleached white flour
- 1 1/2 cups lowfat milk
- 1 1/2 cups corn kernels (fresh or frozen)
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)
- 1/4 cup chopped parsley
- Scant 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 4 ounces reduced-fat Cheddar cheese, grated
-
Boil diced potatoes in water with bay leaf and 1/4 teaspoon salt until barely tender. While potatoes are cooking, saute onions in oil over medium-low heat until tender and nearly transparent (add a few tablespoons of water if onions begin to stick). Add flour to sauteed onions and mix thoroughly. Add milk gradually, stirring constantly. Pour this mixture slowly into the cooked potatoes and their water, along with the corn kernels. Add cumin, chives, parsley, nutmeg, the remaining 1/4 teaspoon salt, and pepper. Let the soup simmer over very low heat for approximately
15 minutes. Add in the grated cheese and stir until completely melted. If chowder seems too thick, thin with milk or water. Serve immediately. Serves 4.
-
Of the many, many Rolling Prairie recipes that have been sampled over the past five years, this soup stands out as one of the all time favorites.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
- Simply Delicious Vegetable Barley Soup
- 1/3 cup pearled barley
- 6 to 7 cups water or vegetable stock
- 2 tablespoons canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced or chopped
- 4 stalks celery, chopped
- 3 carrots, sliced
- 2 small zucchini (or other summer squash), chopped
- 1 large potato, chopped
- 1 cup green beans, cut in 1-inch pieces
- 1 bay leaf
- 1 to 2 cloves (wrapped in cheesecloth) or 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of crushed thyme
-
Put barley and water or stock in a soup pot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until barley is tender (approximately 1 hour). When barley is close to done, heat oil in a medium-sized skillet over medium heat. Add onions, garlic, and celery. Saute until fragrant but not soft, approximately 5 to 8 minutes. Add these vegetables to barley and water, along with remaining ingredients. Increase heat to high and bring soup to a boil. Reduce heat to medium-low and cook until all vegetables are tender but not falling apart, approximately 20 to
25 minutes. If soup is too thick, add water to desired consistency. Serves 8.
-
This comfortable and easy soup is perfect for a cool fall day. As it simmers, the kitchen will fill with the warm smell of cooking vegetables and barley, with a hint of cloves and thyme.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
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Side dishes
- Marinated Tofu and Basmati Rice Salad
- 1 cup brown basmati rice, uncooked
- 4 tablespoons canola oil
- 3 tablespoons reduced-sodium soy sauce
- 1 to 3 cloves garlic, minced or pressed
- 1.2 tablespoon freshly grated ginger root
- 1 teaspoon honey
- 1 pound firm tofu
- 1 cup peas (if you're using fresh peas, lightly steam them. If you're using frozen peas, just rinse under cool running water - enough to thaw them)
- 1 carrot, coarsely grated
- 2 to 3 tablespoons minced onion
- Several generous grinds of black pepper
-
Wash rice well. Place in a saucepan with 2 cups water. Bring to a full boil.
Boil for three minutes. Cover and reduce to a simmer. Cook for 45 minutes without stirring. Remove from heat. Let sit for 10 to 15 minutes. Transfer to a medium-sized bowl. Lightly fluff with a fork. Allow to cool to room temperature. While the rice is cooking, mix 2 tablespoons of the oil, soy sauce, garlic, ginger root, and honey in a medium-sized bowl. Set aside.
Prepare tofu by draining and patting dry with a towel. Cut tofu into long, thin strips approximately 1/4 x 1/4-inch thick and 2 to 3-inches long. Fry these little strips in the remaining 2 tablespoons of oil over medium-high heat until they're golden and slightly shriveled. A wok works best for this.
If you use a frying pan you will need to keep a close eye on the tofu so it doesn't stick. Drain the tofu strips on a paper towel to remove excess oil.
Add tofu to the bowl with the marinade and toss lightly until strips are well coated. Allow to marinate for 15 to 20 minutes. Mix the peas, carrots, and onion in with the cooked, cooled rice. Toss in the tofu and its marinade. Add the black pepper. Mix all together well. Allow to chill in refrigerator for at least a couple of hours before serving. This dish just gets better with time. Serves 8.
-
This savory salad gets its wonderful flavor from a combination of garlic, fresh ginger, and a hint of sweetness in the marinade. It can be made with any type of rice but I prefer basmati, with its lovely flowery taste.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
- Romaine Lettuce with Oranges and Radishes
- 1 head Romaine lettuce, torn into bite-sized pieces
- 3 navel oranges, peeled, sliced crosswise, slices cut in half
- 1/2 cup thinly-sliced radishes
- 1/3 cup slivers of red onion
- 4 tablespoons roasted and salted sunflower seeds
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon salt
-
Heap lettuce on a large platter. Arrange orange slices, radishes and red onions on top of lettuce. Right before serving, scatter on the sunflower seeds. Whisk together the dressing ingredients. Pour dressing on salad at the table and toss lightly. Serve immediately. Serves 6.
-
It may seem an unlikely pairing, but radishes and oranges are really a good combination. Try them together in this attractive green salad.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
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Desserts
- Maple Buttermilk Carrot Cake
- 2 eggs, beaten
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 1/2 cup buttermilk
- 1 1/4 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups finely grated carrots
-
Preheat oven to 300°F. Mix eggs, oil, maple syrup, and buttermilk together in a medium-sized mixing bowl. Sift in the flour, salt, and baking soda and mix well. Stir in the carrots. Pour batter into an oiled 8 x 8-inch baking pan. Bake for approximately 45 minutes or until golden and firm to the touch. Serves 9.
-
Besides being the ultimate raw vegetable, and an integral part of salads and stews and casseroles of all sorts, carrots display yet another aspect of their versatile personality in moist and sweet carrot cake.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
- Apple Crisp with Raspberries
- 6 cups sliced apples (approximately 6 large apples)
- 2 cups fresh or frozen raspberries
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Crisp Topping:
- 1/2 cup whole wheat pastry flour
- 1/2 cup brown or turbinado sugar
- 1 cup quick-cooking rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup cold butter
-
Preheat oven to 350°F. In a large bowl, toss the apples and raspberries with the honey, lemon juice, and lemon zest. Place fruit in an oiled 7 1/2 x 12-inch baking pan. Combine flour, sugar, rolled oats, cinnamon, and salt in a medium-sized mixing bowl. Cut in the butter with a pastry cutter or two knives until mixture is the texture of coarse meal. Spread topping over apple mixture. Bake for approximately 50 minutes, or until apples are tender. Serves 8.
-
This is a good way to enjoy the taste of raspberries in a crisp without needing eight cups of precious berries. This crisp is a beautiful pale pink when baked. Delicious made with tart summer apples!
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
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Beverages
- Watermelon Lemonade with Berries
- 2 cups seeded, cold watermelon chunks
- 1/2 cup frozen raspberries or strawberries
- 1/2 cup chilled lemonade
- 1 to 2 tablespoons sugar or honey (to taste)
- 8 to 10 ice cubes
-
Place all ingredients in a blender and whir until well blended. Pour into large, frosty mugs. Serves 2.
-
It's been awhile since our family has been to Mexico but I still have memories of wonderful fruit drinks served up from small stands on the plazas of small towns and large cities. Melons work very well in these drinks, particularly sweet, juicy watermelons. Here are two variations to enjoy on a hot summer afternoon.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
- Frosty Cantaloupe Smoothie
- 2 cups cantaloupe chunks
- 1 cup orange juice
- 2 tablespoons sugar or honey
- 8 ice cubes
-
Place all ingredients in a blender and whir until well blended. Pour into large, frosty mugs. Serves 2.
- Published with permission from the Rolling Prairie Cookbook by Nancy O'Connor.
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