March 2012 Schedule

Hearty Winter Soups

(written by Barbara Paulson)

North Woods Bean Soup

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into
1/2-inch pieces (adds rich, slow-cooked flavor)
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
Yield: 5 servings (serving size: 1 1/2 cups)

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

1 tablespoon olive oil
1/2 cup chopped onion
2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 pound)
1/2 cup water
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.
Yield: 4 servings (serving size: 1 3/4 cups)

Chunky Potato-Crab Chowder

2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

Peanut and Squash Soup

1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups fat-free, less-sodium chicken broth
3/4 cup reduced-fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
Yield: 6 servings (serving size: about 1 cup)

February Schedule 2012

Cooking with Kids--Christmas in the Kitchen

REINDEER CRACKERS

Round crackers
Peanut butter
Raisins
Maraschino cherries, halved
Pretzel twists

Spread crackers with peanut butter. Top with two raisins and one maraschino cherry half to resemble a face. Break two pretzels to resemble antlers and stick in peanut butter (see photo).

RICE KRISPIES SNOWMEN

3 tablespoons butter or margarine
1 (10oz) bag marshmallows
6 cups rice krispies

Icing
Assorted candies or raisins
Pretzel sticks

In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies. Stir until well coated.
Shape into balls and stack to form snowmen. Use a little frosting to get balls to stick together if they are not holding. Decorate with icing and candies.

TORTILLA SNOWFLAKES

Tortillas
Canola oil
Cinnamon
Sugar

Use cookie cutters to cut snowflakes from the tortillas, or warm the tortillas in the microwave briefly to soften and cut out snowflakes using kitchen shears. Heat a tablespoon or two of canola oil in large skillet. Cook tortillas until crispy. Set cooked tortillas over paper towels and sprinkle with cinnamon and sugar. Alternately, snowflakes can be sprinkled with parmesan cheese for a savory treat. If using cookie cutters, tortillas can also be stacked with turkey and cheese to make thin sandwiches before cutting.


CHEESE AND VEGGIE TREE

3 (8 oz) packages cream cheese, softened
3 cups white cheese, grated (such as cheddar, mozzarella, or jack)
1 cup chopped fresh parsley
1 package cherry tomatoes, halved

Assorted vegetables and crackers

Mix together cream cheese and grated cheese. Form into a tree on plate. Press chopped parsley on tree. Top with cherry tomato halves, cut side down, for ornaments. Serve with celery sticks, baby carrots, etc. and/or crackers.


GRAHAM-CRACKER GINGERBREAD HOUSES

Graham crackers
Assorted candy

Royal icing:
3 tablespoons meringue powder
1 pound powdered sugar
6 tablespoons warm water

Make royal icing. Add meringue powder, powdered sugar, and water to bowl of mixer. Beat until icing holds peaks, about 8 minutes. Transfer to piping bag or ziplock bag with corner cut off.
See demonstration for assembly of house. Decorate with candies.

January Schedule 2012

December 2011 Schedule

November Schedule 2011