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July 2011 Food Focus
Recipes sown with natural goodness
Seeds just aren’t for planting … they’re also great for eating — as stand alone snacks or as ingredients at mealtime. Here are four “seedy” reader-submitted recipes sown with natural goodness. Pictured is our version of Virginia Eckstein’s “Vegetable Pizza.”
Pizza prepared by Emily Schilling/Photo by Richard G. Biever
Vegetable Pizza
Crust
2 pkgs. crescent rolls
Lightly grease a 15-by-101⁄2-inch pan. Pat out rolls and bake at 350 F until light brown, about 8 minutes. Cool.
Topping
2 pkgs. (8 oz. each) cream cheese
3⁄4 cup mayonnaise-style salad dressing
1 t. garlic powder
1 t. celery seeds
1⁄2 t. dill seeds
2 T. chopped green onions
1 green pepper, chopped
1 tomato, chopped
5 or 6 mushrooms, chopped
2 carrots, shredded
1 cup alfalfa sprouts (optional)
1 cup sunflower seed kernels
2 cups grated Cheddar cheese
Mix cream cheese, salad dressing, garlic powder, celery seeds, and dill seeds together. Spread over cooled crust. Top with green onions, green pepper, tomato, mushrooms, carrots, and alfalfa sprouts. Sprinkle with sunflower seed kernels. Cover with Cheddar cheese. Refrigerate and serve cold.
Virginia Eckstein, Brookville, Ind.
Freezer Slaw
1 head cabbage
1 carrot
1 green pepper
1 t. salt
1 cup vinegar
11⁄2 cups sugar
1⁄4 cup water
1 t. celery seeds
1 t. dry mustard
Shred cabbage, carrots and green pepper. Sprinkle salt over shredded vegetables and let stand 1 hour. Boil vinegar, sugar, water, celery seeds and mustard for 1 minute. Cool; pour over vegetables. Stir, then freeze.
Carol M. Schumacher, Yoder, Ind.
Granola
2 cups quick oats
3 cups rolled oats
1 cup coconut
1⁄2 cup wheat germ
1⁄4 cup ground flax seed
1⁄2 cup sesame seeds
1⁄2 cup sunflower seeds
1 cup pumpkin seeds
1⁄2 cup chopped pecans
1⁄2 cup sliced almonds
1⁄2 cup brown sugar
2⁄3 t. salt
2⁄3 cup olive oil
1⁄2 cup water
3 T. maple syrup
Mix oats, coconut, wheat germ, flax seed, sesame seeds, sunflower seeds, pumpkin seeds, pecans, almonds, brown sugar and salt. Set aside. Mix together olive oil, water and syrup. Pour over dry ingredients and mix well. Pour combined mixture onto cookie sheet with sides. Bake at 220 F turning mixture over every hour or so until dry, approximately 3-5 hours. Add fresh or dried fruit when serving.
Diane McDermott, Columbus, Ind.
Vegetarian Biscotti
2 T. milled flaxseed
1⁄3 cup milk (soy, almond, rice or cow)
1⁄3 cup canola oil
3⁄4 cup sugar
1⁄4 t. almond extract
1⁄2 T. vanilla
1⁄4 cup cornstarch
2 t. baking powder
1⁄2 T. salt
12⁄3 cups flour
1⁄4 cup almonds (optional)
1⁄4 cup walnuts (optional)
1⁄4 cup sunflower seeds
1⁄2 cup cranberries
Combine flaxseed with milk. Whisk until foamy. Add oil, sugar, almond extract and vanilla while continuing to whisk. Sift in cornstarch, baking powder and salt. Switch to a rubber spatula and sift in the flour. Don’t overmix — overmixing will create a tougher chewy bread. Add nuts, sunflower seeds and cranberries.
On a parchment-lined baking sheet, shape dough into a 12-inch long patty that is 3 to 4 inches wide and 1⁄2-inch thick. Bake at 350 F for 25 minutes. Cool 30 minutes before slicing. Slice off the edges of the short side and cut into about 1⁄2-inch wide pieces. Place pieces back onto the baking sheet, cut side up (should get about 14 slices). Bake at 275 F for 15 more minutes. Store in an air-tight container after cooled.
Kimberly Hough, Geneva, Ind.
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