Monday, October 18, 2010
On a new episode of “Jayni’s Kitchen,” the Community Mercantile’s Nancy O’Connor joins host Jayni Carey to prepare healthy and tasty recipes featuring locally grown fruits and vegetables. Then they’ll visit with some area farmers on the sixth annual Kaw Valley Farm Tour.
Apple Salad with Jalapeño-Lime Dressing
3 cups cubed firm, sweet apple
1 cup coarsely chopped red onion
1 jalapeño pepper, cored, seeded, minced
1 teaspoon canola oil
3 tablespoons lime juice
1 teaspoon honey or brown sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground cumin seed
Combine the apples and onions together in a medium-sized bowl. Combine the remaining ingredients and pour over apple mixture. Toss to coat the apples. Chill well. Serves 4.
Savory Butternut Squash & 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, chopped cilantro and salsa, for garnish
Heat the oil in heavy skillet over medium heat. Add the onion and sauté for 5 minutes. Add the squash cubes and continue to cook over medium heat, stirring often until the squash is just tender. If the mixture begins to stick, add a little water (or apple juice) to help steam the squash. When the squash is just tender, add the cumin, cinnamon and salt. Stir carefully to distribute the spices. Add the beans and heat through. Preheat the oven to 350 degrees.
To assemble the burritos: Place 1/8 of the squash and bean mixture down the center of a tortilla, top with 3 tablespoons of cheese and roll up tightly. Place the burrito in a large oblong baking dish. Repeat with the remaining ingredients, lining up the burritos. Bake uncovered for approximately 15 to 20 minutes, until the burritos are heated through.
Serve the burritos topped with a dollop of sour cream and a sprinkling of chopped fresh cilantro. Pass with salsa at the table. Recipe makes 8 burritos — enough for 8 polite adults, 6 hungry adults or 4 teenage boys.
Green Tomato and Apple Crisp
4 cups chopped green tomatoes
4 cups peeled, sliced apples
1/2 cup golden raisins
1 teaspoon grated orange rind
2 tablespoons unbleached white flour
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup honey
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 nutmeg
1/4 teaspoon salt
1/3 cup cold butter
Preheat oven to 350 degrees. In a large bowl, combine the tomatoes, apples, raisins and orange rind. Sprinkle on the unbleached white flour, cinnamon, cloves and salt, and toss with the apples. Drizzle on the honey. Mix to distribute the honey evenly. Place the fruit in an oiled 7 1/2-by-12-inch baking dish.
Crisp topping: In a medium-sized bowl, combine the whole-wheat pastry flour, brown or turbinado sugar, rolled oats, cinnamon, nutmeg and salt. Cut in the butter with a pastry cutter or two knives until the mixture is the texture of coarse meal. Spread the topping over the apple mixture. Bake for approximately 50 minutes, or until the apples are tender. Serves 8.
— Recipes by Nancy O’Connor, Director of Education and Outreach at the Community Mercantile.