January 2023 Newsletter—Fruit Nachos

Fruit Nachos Recipe

Ingredients:

● 1 cup strawberries
● 1 large peach
● 2 kiwis
● 1 cup blueberries
● 2 limes
● 2 tablespoon honey, plus more for topping
● 10 medium soft flour tortillas
● ¼ cup unsalted butter, melted
● ¼ cup granulated sugar
● 1 tsp cinnamon

Directions:
• Preheat the oven to 350F, and line a baking sheet with parchment paper. Set aside.
• Using a sharp knife, cut the tortillas into 6 equal wedges, then arrange in a single layer on the baking sheet. Spray with nonstick spray, and sprinkle with cinnamon and sugar. Bake 10-12 minutes until crisp and crunchy.
• While the chips bake, make the salsa. In a medium bowl, squeeze the juice of the two limes, and whisk in the 2 tablespoons of honey.
• Wash all remaining fruit, peel the kiwis, and chop everything into small uniform pieces (cubes). Toss with the honey-lime dressing.
• Once the tortilla chips are done, arrange about half of them on a large plate, and top them with some salsa and a drizzle of honey. Layer the remaining chips on top, and spoon more salsa and more honey on top. Serve immediately!

November 2022 Newsletter—Homemade Pumpkin Pancakes

Pumpkin Pancakes

Serves 12 pancakes

Ingredients:

  • 2 Cups All Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 ½ Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Nutmeg
  • ¼ Cup Brown Sugar
  • ¼ Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Pumpkin Puree
  • 2 Large Eggs
  • 4 Tablespoons Butter Melted
  • 1 ½ Cups Milk

Directions:

Preheat griddle or large non-stick skillet to medium heat.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.

Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.

Set the batter aside for 5 minutes.

Butter your griddle or spray with non-stick cooking spray if desired. Pour out ⅓ cup of batter for each pancake and spread into a circle.

Cook each pancake for approximately 4 minutes per side.

Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.

Nutritional Facts:

Sodium: 254mg | Calcium: 101mg | Vitamin C: 0.8mg | Vitamin A: 3385IU | Sugar: 10g | Fiber: 1g | Potassium: 221mg | Cholesterol: 40mg | Calories: 183kcal | Saturated Fat: 3g | Fat: 5g | Protein: 4g | Carbohydrates: 28g | Iron: 1.6mg

October 2022 Newsletter–Blueberry Cream Cheese Stuffed French Toast

Blueberry Cream Cheese Stuffed French Toast

Prep time 10 mins Cook time 5 to 8 minutes Total time 15 to 18 mins

Serves 4                        

Equipment:

  • Pie Iron Maker
  • Pan Spray
  • Small Bowl
  • Whisk
  • Campfire

Ingredients:

  • 2 tablespoons cream cheese, room temperature
  • ¼ cup blueberries
  • 4 slices bread
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla

Directions:

In a bowl, smash blueberries into the softened cream cheese. Spread two slices of bread with the cream cheese mixture. Top each slice with another bread slice. In another bowl, beat the egg with the milk and vanilla. Dip each side of the sandwiches into the egg mixture. Coat pie iron with cooking spray and place the french toast sandwich inside. Close the iron and cook each side for a few minutes until bread is golden brown. Then serve once ready!

July 2022 Newsletter—Campfire Apple Crisp

Campfire Apple Crisp

https://recipesfromapantry.com/campfire-apple-crisp-foil-packets/

Ingredients

  • Apple
  • Olive Oil
  • Maple syrup
  • Ground cinnamon
  • Granola

Directions

  • Preheat the campfire or grill to medium.
  • Cut aluminum foil squares and lay them out.
  • Divide the apple slices between the foil packets.
  • Drizzle on the olive oil and maple syrup.
  • Sprinkle on the ground cinnamon followed by the granola.
  • Seal up the apple crisp foil packs and place them on the campfire or grill.
  • Cook for 15-20 minutes, turning at least once, until the apples are cooked to your desired softness
  • Remove the foil packs, and serve them fresh or topped with vegan ice cream,yogurt or dairy free cream.

Equipment

  • Grill/Campfire
  • Lighter
  • Plates
  • Napkins
  • Tongs
  • Heat resistant gloves
  • Tinfoil

Nutrition Facts

  • Apples
    • Filled with fiber
    • Soluble and insoluble fiber
    • The skin is the most fibrous part
    • Contains pectin which is a soluble fiber
      • Decent source of vitamin C
      • Filled with phytochemicals
        • Phytochemicals are not considered essential nutrients but can play a role in health.
        • Phytochemicals cannot be recommended in specific amounts because of the lack of research behind it (it is still very new to scientists)
      • Research suggests that apple consumption is associated with reduction of lung, colorectal, breast, and overall digestive tract cancers
  •  Cinnamon
    • Some anti-inflammatory properties
    • May help reduce blood sugar
      • More studies needed
        • Some studies have shown that taking a specific dose of cinnamon can help lower A1c levels in patients with type 2 diabetes and prediabetes. It is not recommended for type 1.
    • May help reduce cholesterol
      • More studies needed
    • High doses of cinnamon can be harmful to those with liver disease
    • Not much is known about the health benefits or risks of taking cinnamon to treat certain diseases.
    • Can also cause issues for those on blood thinners as cinnamon contains Coumarin which is a natural blood thinning agen

Granola

    • Full of fiber
    • Rich in good fats
    • Can depend on the type of granola and what ingredients were used to make it
    • Adding nuts and seeds to oats adds healthy fats, protein, and many micronutrients
    • Can improve gut health by increasing the amount of healthy bacteria in the gut
    • Oats in granola contain lots of fiber that is good for heart health

June 2022 Newsletter—Strawberry Shortcake in the Skillet

Gluten-free Strawberry Shortcake in the Skillet

Ingredients:

  • 2 tablespoons of butter
  • 1 cup of peanut butter
  • ½ cup of maple syrup
  • 2 eggs
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1 tablespoon of vanilla
  • ½ teaspoon of almond extract
  • Strawberries (sliced)

Directions:

Melt 2 tablespoons butter in a cast iron skillet over the campfire and then place quartered fresh strawberries at the bottom of the skillet.

In a bowl, combine 1 cup of peanut butter, a half-cup of maple syrup, 2 eggs, 1 ½ teaspoons of baking powder, 1 teaspoon of cinnamon, 1 tablespoon of vanilla and a half-teaspoon of almond extract. Mix everything together and then pour the mixture on top of the strawberries.

Allow everything to cook over the campfire until the shortcake has firmed up, about 8 to 10 minutes then remove from the fire and add any leftover quartered strawberries.

Serve while it’s hot!

Chef’s Tip:

Serve with whipped cream or vanilla ice cream for an excellent pairing

May 2022 Newsletter—Campfire Tortilla Egg Bowl Foil Packets

Campfire Tortilla Egg Bowl Foil Packets

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients:
• 4 large tortillas, corn(gf) or flour
• 4 large eggs
• 1 box dry hashbrowns or frozen hashbrowns, thawed
• 1 cup chopped bacon
• 1/2 cup shredded cheese
• 1/2 cup parsley optional
• salt and pepper to taste

Directions:
Preheat. Preheat the oven to 425°F, or prepare the campfire with a cooking grate.

Form the bowl. Place a tortilla onto a large square of tin foil. Form the foil and tortilla into a bowl shape, using the foil on the outside to hold the shape. Repeat for all tortillas.

Fill the breakfast bowl. Fill the bottom of the tortilla with hashbrowns. Top with ham around the edges and crack an egg in the middle. Sprinkle with cheese and peppers (if using). Season with salt and pepper.

Cover with another piece of tin foil, sealing around the edges. Bake for 15-20 minutes (depending on how firm you like your eggs). If heating over the campfire cook for about 15 minutes or until the eggs are cooked through.

Nutrition:
Calories: 293kcal | Carbohydrates: 17g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 849mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 2mg

Chefs Tips:
Other topping can be added like bell peppers, jalapeños, ham, spinach, tomatoes, chives, onion, salsa, hot sauce and possibilities are endless.

April 2022 Newsletter—Colcannon Irish Potatoes Recipe

Colcannon-Irish Potatoes

Serves: 4 to 6

Materials:

  • Large pot
  • Skillet
  • Oven
  • Potato masher
  • Measuring cup
  • Measuring spoons
  • Knife
  • Cutting board
  • Colander
  • Vegetable peeler

 Ingredients:

  • 8 yukon gold, unpeeled and cut into large chunks
  • Salt (to taste)
  • Black pepper (to taste)
  • 5 Tbs unsalted butter
  • 5 Tbs olive oil
  • 3 cups spinach, chopped
  • 3 green onions, sliced
  • 1 cup milk

 Directions:

  • Peel and chop the potatoes. Place the potatoes in a medium pot and cover with cold water to at least one inch above the potatoes. Add in two tablespoons of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork tender. Drain in a colander
  • While the potatoes are cooking, prepare the spinach and green onions. Melt the butter in a large skillet and add in the greens. Cook for 3-4 minutes. Add in the green onions and cook for an additional minute.
  • Mash the potatoes with a potato masher. Add in the milk and stir until combined. Finally, stir in the cooked greens and green onions. Add salt and pepper to taste and serve warm.

Chef’s Notes:

  • For Dairy-free, substitute the milk with the reserved potato starch water from the potato boiling process or use a preferred dairy alternative milk. Omit the butter and use 5 Tbs of olive oil.
  • Russet potatoes can be used instead of Yukon golds, for a more traditional version of colcannon
  • Kale and cabbage can be used in place of spinach or all three can be used together to increase vegetable intake.
  • Colcannon is a mixture of cooked and shredded cabbage and mashed potatoes. The word colcannon is derived from the Gaelic term cal ceannann, which means “white-headed cabbage” — the vegetable most commonly mixed with potatoes in this dish.

Nutrition Facts:

218 Calories 4g Fat 41g Carbs 6g Protein

 

 

March 2022 Newsletter—Pear, Prosciutto, and Goat Cheese Pizza with Arugula

Pear, Prosciutto, and Goat Cheese Pizza with Arugula

Prep Time: 15 minutes  Total Time: 30 minutes

Ingredients:

  • ½ cup goat cheese, crumbled
  • ¾ cup Ricotta cheese
  • ¼ cup Parmesan cheese, shredded
  • 1 tsp thyme
  • 3 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 2 tbsp cornmeal
  • 1 lb prepared pizza dough, at room temperature
  • 1 small pear, quartered, cored, and thinly sliced
  • 1 oz thinly sliced prosciutto
  • 2 cups baby arugula

Directions:

Preheat the oven to 450 degrees.

Combine the goat cheese, ricotta, Parmesan, and thyme in a bowl.

Heat oil in a small saucepan over medium-low heat.  Add garlic and cook until fragrant, swirling frequently for 1-2 minutes.  Remove from heat.

Sprinkle a baking sheet with cornmeal.  Stretch and shape the dough into a 12-by-12 inch circle or square, and place it on the prepared baking sheet.

Spread the cheese mixture on the dough, leaving a 1-inch border all around.  Top with pear and garlic-oil mixture.

Bake until golden and cooked through, about 12-15 minutes.  Top with prosciutto and arugula.  Slice and serve immediately.

February 2022 Newsletter—Air Fryer Carrot Fries Recipe

Air Fryer Carrot Fries

Prep time: 10 MINUTES
Cook time: 20 MINUTES
Total time: 30 MINUTES

Ingredients:

  • 3-4 Carrots
  • 1 Tbsp Olive Oil
  • 1 clove Garlic, crushed
  • 2 Tbsp Reduced Fat Grated Parmesan
  • 1/4 tsp Crushed Red Pepper, optional
  • 1 pinch Freshly Cracked Black Pepper, optional

Directions:

Add the crushed garlic to the olive and stir well. (To crush the garlic, peel and chop a clove. Then sprinkle a bit of kosher salt on top, press the flat of your knife down firmly, and drag the garlic across the cutting board. This should create a thick paste.)

Wash and dry the carrots. Remove the tops and cut them in half. Then cut each half in two to create flat surfaces. You should be able to cut 3 strips from the larger end and 2 strips from the smaller end.

Toss the carrot fries in the olive oil and garlic mixture.

Mix the parmesan with the red and black pepper. Sprinkle half the mixture over the coated carrot fries. Toss and repeat with the remaining parmesan mixture.

Add the carrot fries to an air fryer basket or on a baking sheet in an even layer.

Air fry at 350 for 16-20 minutes, shaking halfway through for crispier carrot fries. (If you’re baking, bake for a similar time and temp.) Make sure check on the fries halfway through the process.

Top with freshly chopped parsley or parsley flakes and enjoy!

Chef Notes:

Using half the oil still makes crispy carrot fries but loses some seasoning adherence. I wouldn’t recommend the cooking spray only version as you lose both crunchiness and flavor.

If you’re sensitive to spice, omit the red and black pepper.

You could try using nutritional yeast as a dairy free parmesan substitute.

If you don’t have garlic on hand, you can try adding a pinch or two of garlic powder to the parmesan mixture.

Nutritional Facts:

Calories: 101kcal | Carbohydrates: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 652mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15480IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 0.5mg

January 2022 Newsletter—Bacon Brittle Recipe

Bacon Brittle

Total: 45 min Prep: 10 min Cook: 35 min

Yield: 1 1/2 pounds

Ingredients:

  • 1 stick unsalted butter, plus more for the baking sheet
  • 16 slices bacon
  • 1 1/2 cups sugar
  • 3/4 cup light corn syrup
  • 1 1/2 cups mixed cocktail nuts
  • Kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda

Directions:

Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.

Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.

Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.

Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.