LATEST STORY

Food & Fellowship: Issue XVII

Nov 17, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.


As the winter winds approach and the last of the fall harvest is gathered, we wanted to take a moment to share a few simple recipes that celebrate the foods of autumn. We are very grateful for the hard work and determination of the local farmers in our area who have continued to supply us with delicious produce during these difficult times. Thank you. 

Stuffed Pumpkin    

Servings per Recipe: 4 – 6

This is a great vegan or vegetarian main entrée for fall and winter gatherings.  

Stuffed Pumpkin

INGREDIENTS

1 medium pumpkin, approximately 8 inch diameter
½ cup walnuts, chopped
2 teaspoons olive oil
1 onion, diced
½ cup celery, small dice
3 cloves garlic, minced
8 ounces button or baby bella mushrooms, chopped into small pieces
1 cup quinoa, cooked and cooled
½ cups wild rice, cooked and cooled
½ cup French lentils, cooked and cooled (optional)
½ cup dried cranberries
1 cup fresh baby kale, chopped
½ teaspoon fresh rosemary, chopped fine
1 teaspoon fresh thyme
1 teaspoon fresh sage, chopped fine
Salt & pepper, to taste

DIRECTIONS:

Preheat oven to 400 F.

Toast the walnuts in a heavy skillet over medium heat for two minutes until they smell really nutty and toasted. Keep them moving constantly. Remove from heat, pour into a small bowl and set aside.   

Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden.  Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.  

Hollow out the pumpkin by cutting a wide lid at the top of the pumpkin and using a large, sturdy spoon, scoop out the seeds and stringy flesh. Brush the inside of the pumpkin with the remaining teaspoon of oil and sprinkle with salt and pepper. 

Combine the onion & mushroom mixture, quinoa, wild rice, lentils, dried cranberries, chopped kale, toasted walnuts, herbs, and season to taste with salt and pepper. 

Spoon the quinoa mixture into the pumpkin cavity, pressing down hard to pack it in tightly and keep going until it’s full. Place the pumpkin top back on and wrap completely and tightly in foil. 

Place on a baking tray and bake for around 1 ½ hours or until tender. Check it by inserting a knife or a fork into the side. If it is soft and the knife goes in easily it is ready. Remove from the oven and leave for at least 30 minutes before slicing. For additional flavor & protein, top with crumbled goat, feta or plant-based cheese as soon as the pumpkin comes out of the oven.  


Roasted Brussel Sprouts with Pomegranate and Walnuts     

Servings per Recipe: 4

Roasted Brussel Sprouts with Pomegranate and Walnuts

INGREDIENTS:

1 pound brussel sprouts, bottom trimmed and cut in half lengthwise
2 tablespoons olive oil
½ cup rough chopped walnuts, toasted in a skillet
Kosher salt and pepper, to taste
1 tablespoon pomegranate molasses
¼ cup pomegranate seeds

DIRECTIONS:

Preheat the oven to 400 F. 

Toss brussel sprouts with the oil and salt and pepper. 

Roast for 25 minutes, flipping halfway through. 

Toss sprouts with the walnuts and the molasses. Plate and sprinkle with pomegranate seeds.


World’s Easiest Cranberry Sauce Recipe

Servings per Recipe: 4

World’s Easiest Cranberry Sauce Recipe

INGREDIENTS:

12 ounces fresh or frozen cranberries
1 cup sugar
½ cup water
2 tablespoons juice from 1 orange
2 strips orange zest
1 cinnamon stick
Pinch of kosher salt

DIRECTIONS:

Combine all the ingredients in a medium saucepan. Bring to a boil then reduce to a simmer. 

Cook, stirring occasionally, until cranberries begin to pop. Continue to stir, breaking the cranberries on the side of the pan with a wooden spoon. 

Continue cooking until cranberries obtain a jam-like consistency, about 10 minutes.  

Remove from heat and allow to cool, about 30 minutes. Add small increments of water to reach desired thickness. Can be served immediately or refrigerated for several months.


New England Corn & Molasses Pudding

This pudding is a classic New England dessert made with milk, molasses and corn meal. It dates back to early colonists who brought with them a fondness for British “hasty pudding,” a dish made by boiling wheat flour in water or milk until it thickened into porridge. Since wheat flour was scarce in the “New World,” settlers adapted by using native cornmeal and flavoring the resulting mush with maple syrup or molasses. After a time, the dish evolved into one that was resoundingly sweet, with lots of molasses and additional ingredients such as butter, cinnamon, ginger, eggs, and sometimes even raisins or nuts. There are recipes with this pudding dating back to the 1700’s. I have taken the liberty of changing the name.

Servings per Recipe: 8

New England Corn & Molasses Pudding

INGREDIENTS:

2 eggs
4 cups whole milk
½ cup corn meal
2 tablespoons butter
½ cup molasses
¼ cup maple syrup
¼ cup brown sugar
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon dry ginger
¼ teaspoon allspice
pinch of nutmeg
½ cup raisins, optional
½ teaspoon vanilla extract
1 tablespoon butter to grease the pan
Vanilla ice cream for serving

DIRECTIONS:

Preheat oven to 325 degrees. 

Beat eggs in a small bowl and set aside. 

In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal is added. Cook for 10 minutes on a low simmer, stirring occasionally. Be careful that it does not stick and burn to the bottom of the pan. 

Remove from heat and add all other ingredients except the beaten eggs. Mix to combine. 

Temper the eggs by slowly adding some of the hot pudding a little at a time to the eggs, stirring as you go (about a cup total). Then add the egg mixture to the pot and stir. 

Pour mixture into a buttered 6-cup casserole dish and place the casserole dish in a water bath. Bake for about one hour and 30 minutes. Pudding should be set up and slightly firm. The center should be a bit loose.

Let the pudding rest for 15 minutes, then serve hot with vanilla ice cream.