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Jim's Vegetable Soup

Method
Caramelize the onions in oil, then add garlic and chopped mushrooms & cook til soft. Add potatoes,  turnips and stock and cook til  soft.
Use a stick blender to puree this soup base.

Add the rest and simmer 2 hours. 

          Ingredients

    12 cups vegetable broth
    5 cups potatoes, diced
     2 cups turnips, diced
    1/2 cup onions, diced
    1 garlic clove, diced
    1 1/2 cups mushrooms
    
1 Tbsp olive oil
     tsp balsamic vinegar
     1 Tbsp fresh dill
     2 cups frozen peas and carrots
     salt and pepper as needed


Hummus

Method

In food processor, puree all til well blended and smooth.
         
Ingredients

    2-
16 oz cans chickpeas, drained
    2 tsp
tahini
    2 cloves garlic, chopped
    1 tsp ground cumin
    1 lemon,  juiced
    1/2 
tsp sea salt
    1 cup greek beans
(see below)


Potato Leek Soup

Method

Caramelize the leeks in butter and oil, then add all ingredients except seasonings and cook in crock pot on high for 5 hours.

Add the seasonings and cook 30 minutes more
.
Ingredients

    3 large leeks (3 cups  chopped)
    1 Tbsp olive oil  
    2 Tbsp butter
    4 cups vegetable broth
    2 lbs potatoes (Yukon gold),    
        peeled, diced
    1 teaspoon sea salt
    Pinch of dried basil
    1/2 teaspoon dried thyme
     Sprinkle of cayenne pepper
    1/2 tsp black pepper


Quinoa Salad

Method

1 Boil water. Rinse quinoa well. Simmer in hot water 15 minutes and let cool.

2 Mix all ingredients together and let chill overnight



Ingredients

    1 1/2 cups quinoa (dry)
    3 cups water
    1 1/2 tsp salt
    2 fresh lemons, squeezed
    1 tsp crushed fresh garlic
    3/4 cup scallions
    1/3 cup olive oil
    1 pint cherry tomatoes, halved
    1 cucumber, peeled, seeded 
          and diced
    Tbsp dried basil
    15.5 oz garbanzo beans,
         drained




Scalloped Potatoes

Method:

  Preheat oven to 350F.
    In a large sauce pot, melt the butter over medium heat. Add the garlic and cook until tender, about 3 minutes.
    Add the flour and gently stir, making a roux. Cook over medium heat until there is no raw flour taste, about 5 minutes; do not allow the roux to darken.
    While stirring constantly, add the milk a little at a time, allowing the sauce to thicken slowly. Whisk in the paprika and 2 tablespoons salt. Whisk in
    1 1/4 cups of the cheese, little by little, allowing the cheese to emulsify. Once all of the cheese has been incorporated, remove the pot from the heat.
    Grease a 9 x 13 glass baking dish.
    Line the bottom of the baking dish with a third of the sliced potatoes, allowing them to overlap a bit.  Spread a third of the cheese sauce over the layered potatoes and top with 1/3 cup of the shredded cheese. Repeat layers until you have three total layers, ending with 1/3 cup of the shredded cheese.
    Cover the pan with aluminum foil and bake until brown and bubbly, about 1 1/2 hours.
Ingredients

    1 cup unsalted butter
    1 tablespoon minced garlic
    3/4 cup all-purpose flour
    6 cups half n half
    1/2 teaspoon paprika
    2 tablespoons salt
    2  cups shredded cheddar
         cheese, divided (1 1/4 cups
         for sauce, 3/4 cup for layers)
    8 pounds gold potatoes,
       peeled and sliced




Quiche

Method:

Combine rice, 1 egg, garlic, salt and onion powder, Mix well. Press into 9" pie plate sprayed with non-stick coating.

Chose vegetable filling and spread over crust. Mix quiche filling and pour over everything.

Bake 325* 45 minutes or until custard is set (knife inserted comes out clean).

Ingredients

rice crust:
2 cups cooked rice
1 egg
tsp each onion and garlic   
      powder
1/2 tsp salt


vegetable fillings

    2 cups baby spinach
    and 2 Tbsp bacos

OR

   1 cup onions
   1 cup chopped mushrooms
   both fried in tsp olive oil


quiche filling:
3 jumbo eggs
1 cup half n half
1 cup shredded swiss cheese
1/4 tsp each salt and pepper
pinch cayenne pepper




Granola

Method

Cook dates, water and bananas till thick (10 minutes) and mash well. Add extract.

Put all dry ingredients in a large bowl, and pour cooked mixture over. Mix well.
Spread on 2 huge cookie sheets.
Bake at 275*, turning every 10 minutes, for 40-50 minutes, until the bottom starts to turn golden.

Store in airtight container.



          
Ingredients


1 pound dates, pitted
1 cup water
3 ripe bananas

tsp almond extract
 
42 oz rolled oats
2 cups sliced almonds
2 tsps nutmeg
tsp salt
1 Tbsp cinnamon



Oil Vinaigrette Dressing

Method

Add all together and
 let stand 24 hours.
   
Ingredients

    1/2 cup extra-virgin olive oil.
    3 Tbsp red wine vinegar   
    2 cloves garlic,  minced
    2 teaspoons Dijon mustard
    1 tsp each basil and oregano
    1/2 teaspoon Kosher salt
    1/4 teaspoon black pepper



Greek Beans

Method

In 5 quart pot, mix soaked beans, onion, carrot, celery, basil, oregano. Simmer for 4 hours until beans are tender. Add oil, salt and paprika.
   
Ingredients

1 lb bag navy beans
-soaked 12 hours
1 diced onion
1 diced celery stalk
1 diced carrot
1/2 TSP each basil, oregano
 
2 TBSP olive oil
1/2 TSP each salt, paprika


White Bean Soup

Method:

Method
Caramelize the onions in oil,
then add garlic, carrots, celery, browning for 3 minutes.

Add the rest and simmer 4 hours.




SAUSAGE SEASONING:
2.5 TSP fennel seeds
1 TSP onion powder
1 TSP garlic powder
.25 TSP paprika
Ingredients

1 pound dry navy beans,            
    soaked for 24 hours and
    cooked for 3 hours 
2 large onions, chopped
2 cups carrots, chopped
2 cups celery, chopped
2 TBSP olive oil
4 cloves garlic, minced
2 TBSP Better Than Bullion         Roasted Garlic
8 cups water
1 TBSP dried basil
1 TSP dried rosemary
1 TSP dried thyme
1 TSP salt
1.5 TSP sausage seasoning
1 drop liquid smoke






Andy's off-the-shelf
Vegetable Lasagne

9 X 13 lasagna pan

Method:
Pre-heat oven to 375
In a bowl, combine ricotta, 2 cups mozzarella and parmigiano.  Stir well.  Pour 1 cup sauce on bottom of pan and spread evenly
Top with 3 sheets of oven ready lasagna. Pour 1 c sauce and 3/4 c cheese mixture on first layer, top with 1/4 mozzarella.  Scatter chopped spinach over all. 
Continue for 3 more layers
Top layer  3 sheets of oven ready lasagna, pour remaining sauce, top with remaining cheese mixture and mozzarella.
Cover with foil and place  in pre-heated oven, bake for 25 minutes.

Remove foil for the final 5 minutes.  Let rest 15 minutes

Ingredients

2 jars  -  Classico Tomato & Basil Pasta Sauce   tomato puree (water, tomato paste), diced tomatoes in juice (tomatoes, tomato juice, citric acid, calcium chloride),  2% or less:  olive oil, onions, salt, basil, garlic, spices, natural flavor

Barilla Oven-Ready Lasagna   semolina wheat, durum wheat flour, eggs, niacin, iron (ferrous lactate), thiamin mononitrate, riboflavin, folic acid

Parmigiana Reggiano cheese  - 1/2 c grated

Mozzarella cheese 4 c shredded

Ricotta Cheese - 15 oz container

Chopped spinach about 2 c. cooked





Need a place to stay?
We love the VISTA MOTEL for comfort
and the CAPE ANN MOTOR INN for the view.

The CAPE ANN MOTOR INN is 300 steps from our retreat cottage,
so you can park once and walk!


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