Tag: Recipe

Pumpkin Roll

Pumpkin Roll

Thanksgiving Day is tomorrow. If the only thing you love about pumpkin pie is the whipped topping, then try this pumpkin roll as an alternative. PUMPKIN ROLL Ingredients (pumpkin layer): 3 eggs 1 c. sugar 1 c. canned pumpkin 1 tsp. baking soda 3/4 c. flour 1 tsp. cinnamon (or to taste) 1/2 tsp. pumpkin pie spice (or to taste) Mix all ingredients and spread on a small cookie sheet lined with wax paper. Bake at 375 degrees for 13-15 minutes. Invert onto large cutting board lined with sheet of wax paper. Carefully peel off wax paper on pumpkin layer (be careful around corners). …

 

Easy Cantaloupe Soup

Easy Cantaloupe Soup

The only negative about cantaloupe is that the window for eating one stays open for just about five minutes. So what to do if you can’t devour your cantaloupe before it goes soft? Make soup! Ingredients: one large cantaloupe, cubed (remove rind and seeds) 1 tsp ground cinnamon 2 cups orange juice (or one of the variations like pineapple orange banana) 2 tbsp lime juice (about the amount you can squeeze from half of a fresh lime) Add the cubed cantaloupe and cinnamon to a blender or food processor and puree. After it’s blended, add …

 

Kohlrabi and turnips and recipes, oh my!

Kohlrabi and turnips and recipes, oh my!

Home Grown Kansas manages  the CSA we participate in at the Old Town Farmer’s Market. This week, among other things, we had kohlrabi and turnips in our haul. Your first thought is probably similar to mine: “What is a kohlrabi?” According to Simple Recipes, a kohlrabi is a vegetable that tastes similar to broccoli stems. They are often eaten raw but if you want an easy way to cook them that keeps them fairly pure to form, simply to roast them like this: Roasted Kohlrabi ingredients: kohlrabi olive oil minced garlic shredded Parmesan cheese - pre-heat oven to 450 – peel …

 

What’s for breaky?

What’s for breaky?

My garden herbs are in top form this year. In fact I have far more than I can use and am looking for any and every excuse to cook with them. For breakfast today, I added shredded cheddar cheese and savory herbs (this time: chives, sage and tarragon) to my biscuit mix and enjoyed them with fresh strawberries.

 

“How do you eat this thing?”

“How do you eat this thing?”

We’ve been getting a lot of kale in our CSA (Home Grown Kansas) over  the weeks. The first week we got it I’m pretty sure I exclaimed, “That’s the biggest leaf I’ve ever seen. How do you eat this thing?” Not knowing what kale was or how to even go about cooking it, I started searching the Internet for recipes. From all the photos that came up, none of them looked that appetizing (because that’s how I choose what I’m going to cook.) Almost giving up and using it for a salad, one caught my eye with bright green kale and …

 

Mint Mama

Mint Mama

I’m drowning in mint. Our CSA has provided us with a large quantity of mint over the last two weeks. I’ve discovered several ways to use mint so I hereby dub myself the “mint mama. 1) Dried mint: put in a brown paper lunch sack and hang upside down in a dark space for two weeks or until leaves are completely dry. Then put in an air-tight container to retain freshness. You can use dried mint for a lot of recipes as a spice or an add on. (Kris is famous for her mint brownies.) 2) Mint no-bake cookies: Unfortunately I don’t …

 
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