Sunday, December 30, 2012
The 30 Day Challenge
Here's my 30 Day Challenge to myself and to anyone: cook one meal per day focused on ingredients grown locally. Why? Because eating foods grown locally cuts down on the amount of fossil fuels let out into the environment. Plus, who doesn't enjoy the freshest fruits, veggies, grains, meats and dairy products. Take on my 30 Day Challenge with me and live a healthier lifestyle for you and your planet!
Wednesday, December 26, 2012
Day 30
Homemade Applesauce:
Ingredients:
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions:
Combine apples, 3/4 cup water and sugar in heavy medium saucepan
Bring to boil, stirring occasionally
Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes
Remove from heat
Stir in lemon juice and cinnamon
Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky
Serve at room temperature or refrigerate until cold
Makes about 3 cups
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions:
Combine apples, 3/4 cup water and sugar in heavy medium saucepan
Bring to boil, stirring occasionally
Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes
Remove from heat
Stir in lemon juice and cinnamon
Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky
Serve at room temperature or refrigerate until cold
Makes about 3 cups
Day 29
Long Island Deli Potato Salad
Ingredients:
2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped
Directions:
Combine brine ingredients and boil for 5 minutes
Peel potatoes and slice thin
Pour hot brine over them
Let them marinate for 24 hours
Drain in colander but do not drain dry
Add mayonnaise, enough to make it as creamy as you like
It is better to make it the day before, or even 2 days before
For Dressing: Mix well and refrigerate while making the rest of the salad
For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink
Add eggs
Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.
2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped
Directions:
Combine brine ingredients and boil for 5 minutes
Peel potatoes and slice thin
Pour hot brine over them
Let them marinate for 24 hours
Drain in colander but do not drain dry
Add mayonnaise, enough to make it as creamy as you like
It is better to make it the day before, or even 2 days before
For Dressing: Mix well and refrigerate while making the rest of the salad
For Salad: Mix potatoes, onions in bowl. Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink
Add eggs
Mix dressing gently with all the above stuff and keep refrigerated until ready to serve.
Day 28
Herbed Yogurt Cheese
Ingredients:
2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped ( 1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions:
Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts
Ingredients:
2 cups nonfat plain yogurt
1 scallion, cleaned and finely minced (1 tablespoon)
1 tablespoon chopped parsley
1 small clove garlic, peeled, crushed and finely chopped ( 1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions:
Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts
Day 27
New York State Cheddar Cheese Soup
Ingredients;
1/2 cup onion, chopped
1 tablespoon butter
4 cups chicken stock
2 tablespoons Parmesan cheese
1 can (12 ounce size) evaporated milk
1/2 cup carrots, diced
1/2 cup celery, diced
2 tablespoons green bell pepper, diced
1 1/2 tablespoon flour
1 1/2 cup sharp Cheddar cheese, shredded
salt and pepper, to taste
grated apple (optional)
Directions:
In a large pot, melt butter over medium heat
Reduce heat and add onions, carrots, celery and green pepper and slowly saute until very soft
Stir in flour and cook for 2 minutes, stirring constantly
Add stock and bring to a boil
Simmer for 20 minutes
Add cheddar and Parmesan cheese, salt and pepper and stir until cheese is melted
Stir in evaporated milk
Serve hot with optional grated apple on top
1/2 cup onion, chopped
1 tablespoon butter
4 cups chicken stock
2 tablespoons Parmesan cheese
1 can (12 ounce size) evaporated milk
1/2 cup carrots, diced
1/2 cup celery, diced
2 tablespoons green bell pepper, diced
1 1/2 tablespoon flour
1 1/2 cup sharp Cheddar cheese, shredded
salt and pepper, to taste
grated apple (optional)
Directions:
In a large pot, melt butter over medium heat
Reduce heat and add onions, carrots, celery and green pepper and slowly saute until very soft
Stir in flour and cook for 2 minutes, stirring constantly
Add stock and bring to a boil
Simmer for 20 minutes
Add cheddar and Parmesan cheese, salt and pepper and stir until cheese is melted
Stir in evaporated milk
Serve hot with optional grated apple on top
Day 26
Western New York Gingery Cider Beets
1 cup white sugar
1 tablespoon cornstarch
3 teaspoons ground ginger
7 medium beets
8 fluid ounces beet juice
8 fluid ounces apple cider
1 tablespoon unsalted butter
1/2 teaspoon morton lite salt
1 cup raisins
Directions:
Cook, peel, and slice beets.
Save 1 cup of the beet juice.
In a saucepan, combine sugar, cornstarch, ginger, cold beet juice, and cider.
Cook over medium heat until thickened.
Remove from heat.
Add butter, salt, and raisins.
Add beets.
Heat and serve hot.
Day 25
Pork Chops with Caramelized Apples
Ingredients:
4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar
Directions:
Pat chops dry
In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside
In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown
Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened
Remove from heat and keep warm
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil
Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more
Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes
Serve chops with apples
4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar
Directions:
Pat chops dry
In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside
In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown
Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened
Remove from heat and keep warm
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil
Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more
Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes
Serve chops with apples
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