Monday Goodies Recipes

Below are several recipes that Karen was busy cooking last week. Yum!

Peaches n Cream Oatmeal

1 c. steel cut oats
4 c. liquid (can use any combination of water, cream, milk, soy milk, oat milk)
Salt
Peaches, medium diced

Bring liquid to a boil. Stir in oats. Reduce heat to simmer. Stir every couple of minutes through the 30 minute cooking time. Adjust seasoning. Stir in peaches.

Food sources: Oats (Good Earth), Milk (Trader's Point or Apple Family Farms), Peaches (From our freezer from Your Neighbor's Garden this summer)


Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 T. butter
6 T. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in 3 c. reserved vegetable liquid. Simmer until taste of flour is no longer present. Gently stir in cooked vegetables. Add enough reserved cooking liquid to make soup desired consistency.

*Food sources: Trader's Point Creamery (milk), carrots (preserved from CSA), celery (preserved from CSA), onions (from Indianapolis Winter farmer's market), butter (Swiss Connection)




"Hoping for Spring" Strudel

3 large onions, sliced
2 T. butter
12 thin stalked asparagus, sliced
1/2 lb. shitake mushrooms, cleaned and sliced
2 c. grated smoked cheddar cheese
Fresh rosemary
Salt
Pepper
4 T. butter, melted
Phyllo Dough

Preheat oven to 400 degrees. In large saute pan, melt butter and caramelize onions. Add asparagus and continue to saute. Add mushrooms and saute. Once mixture is well cooked, sprinkle with fresh rosemary, salt and pepper. Brush layers of phyllo dough with melted butter. Sprinkle with salt and pepper. Once desired number of layers have been prepared, spoon vegetable filling onto dough. Cover with cheese. Roll jelly roll style.

Place on sheet pan and bake for 20-25 minutes, or until phyllo dough is golden brown.

*Food sources: Trader's Point Creamery (cheese), rosemary (frozen from our garden), asparagus (preserved from CSA), shitake mushrooms and onions (from Indianapolis Winter farmer's market), butter (Swiss Connection)