Dubuque Winter Farmer's Market
Cabbage & Carrot Salad with Peanut Sauce
This tasty recipe can be made with cabbage, carrots and honey available this Saturday at Winter Market!
INGREDIENTS
1 3-3/4 ounce package bean threads (cellophane noodles)
1/4 cup reduced-sodium chicken broth
3 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 teaspoon lime juice
1/2 teaspoon toasted sesame oil
1 clove garlic, minced
3 cups shredded cabbage
1 cup coarsely shredded carrots (2 medium)
1/2 cup snipped fresh cilantro leaves
1/4 cup chopped honey-roasted peanuts
Lime wedges
DIRECTIONS
1. In a large bowl soak bean threads in enough hot water to cover for 10 minutes. Drain well. Using kitchen shears, snip bean threads into smaller strands.
2. Meanwhile, in a large bowl combine broth, peanut butter, soy sauce, honey, lime juice, sesame oil, and garlic. Add cabbage and carrots. Toss to combine.
3. Divide noodles among four serving plates. Top with cabbage mixture. Sprinkle cabbage mixture with cilantro and peanuts. Serve with lime wedges.
Recipe from Better Homes and Gardens
Cutting onions without tears
The tearjerker in onions is a compound called propanethial-s-oxide, which is released in a vapor when onions are cut. When the vapor comes in contact with the eye, it is converted to a form of sulfuric acid, which produces the stinging sensation and subsequent tears. Cutting onions under water or chilling them before cutting, will retard the enzymes that generate the noxious chemicals.
Some other suggestions people have mentioned for preventing tears when working with onions include:
* Keep the root on while peeling and chopping. A variation of this is to cut from the top leaving the root end intact until the last cut!
* Be in a well-ventilated place and cut fast!
* Use a good, sharp chef’s knife. It glides through the onion with ease, allowing less of the compounds that cause tears to come out.
* Wear a pair of safety goggles or a cheap, disposable painter’s mask.
* Put a slice of bread in your mouth, with half of it sticking out to “catch” the fumes.
* Put some white vinegar on the chopping board before cutting.
* Burn a candle immediately adjacent to where you’re cutting. The tear-causing gas is drawn toward the heat source.
After cutting the onions (and garlic), a suggestion that may help remove the smell from your hands is to run cool tap water over your hands while rubbing them across a stainless steel utensil, such as the bowl of a stainless steel spoon. If you have been cutting a lot of onions, this may not be as effective.
Source: University of Nebraska Extension
Rutabaga Hash with Onions and Crisp Bacon
Just when you thought you were sick and tired of root vegetables! This delicious and adaptive recipe was created by Chef Patrick Hanniford at Hy-Vee on Asbury.
INGREDIENTS
4 slices bacon
Olive oil
1.5 lb potatoes
1.5 lb rutabaga
1 medium onion, diced
2 celery stalks, thinly sliced
1 Anaheim chili, diced
1 small jalapeno, minced
3/4 tsp kosher or fine sea salt
1/2 tsp pepper
3 Tb chopped cilantro
Tabasco
DIRECTIONS
1. Cook bacon in a 12″ skillet, over medium-high heat until crisp (5-8 minutes). Using a slotted spoon, transfer to paper towels to drain.
2. In a separate pan, add 2 Tb of olive oil. Sauté rutabagas, potatoes, and onion in fat over medium-high heat until onion starts to soften (2 min). Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced (7-12 min).
3. Stir in celery, chilies, salt, and pepper; cook uncovered, stirring frequently, until rutabagas are browned and celery and chilies are fairly tender, 7 to 10 minutes. Fold in cilantro and bacon. At the table, add tabasco to taste.
4. Enjoy with over easy eggs for breakfast, brunch or dinner!
How to roast vegetables
Many of the vegetables available in the Winter Market taste great when roasted. Check out this video for tips on how to create your own recipes using available local produce.
Be careful with holiday party leftovers
When the party is over, be sure the leftover food gets packed up and stored properly right away. Don’t leave things sit out on the counter for too long. Temperatures between 40 and 140 degrees Fahrenheit allow bacteria (germs) to grow rapidly in food, so keep leftovers out of this “temperature danger zone.”
To keep your family safe, follow these tips:
CLEAN – Wash hands and surfaces often.
SEPARATE – Don’t cross contaminate!
COOK – Cook to proper temperatures.
CHILL – Refrigerate promptly!
Potato & Red Onion Frittata
This is a quick recipe to warm up your Christmas morning. Get the eggs, potatoes and onions at the Winter Market. And don’t forget the fresh English muffins from East Mill to toast up on the side!
INGREDIENTS
1 large red onion, chopped
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
4 tablespoons butter, divided
1 garlic clove, minced
1/2 pound red potatoes (about 5 small), thinly sliced
6 eggs, lightly beaten
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Gruyere or Swiss cheese
DIRECTIONS
In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm.
In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set.
Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Credit: Taste of Home
Beef Stew with Butternut Squash (slow cooker)
INGREDIENTS
1 pound boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 pound tiny new potatoes, quartered
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1-14 ounce can beef broth
1 cup vegetable juice
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1-9 ounce package frozen Italian-style green beans or 2 cups frozen peas
DIRECTIONS
Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a large resealable plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in pan. Drain off fat.
In 3-1/2- to 4-1/2-quart slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper, and allspice. Pour over meat mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If using low-heat setting, turn to high-heat setting. Stir in green beans or peas. Cover and cook for 15 minutes more. Makes 6 servings.
Credit: Better Homes & Garden
Tips for using a slow cooker
Winter is a great time to make warm, savory dishes in your slow cooker. Most recipes are very easy: add your ingredients, turn on the cooker, and enjoy the meal 6 – 8 hours later!
Here are a few tips for successful and safe slow cooking:
> thaw frozen ingredients before adding them to your slow cooker
> don’t lift the lid often during cooking
> clean all fresh vegetables thoroughly before adding to the cooker
For more slow cooking tips, check out this video:
Dubuque Winter Farmers’ Market is about giving.
As we get to know our vendors, we learn how much they give to our community through food donations, fund raisers and other charitable work. It’s also heart-warming to see so many of our customers shopping at the market for gifts to give their friends and family. Be sure to add the Winter Market to your Christmas shopping itinerary. You’ll find home-made items like jellies, soup mixes, pasta, soap, cheese, canned goods and much more. And we even have Winter Market gift certificates that provide local flavor for that hard-to-buy-for person on your list. Keep your holiday dollars local and support our farmers!
Roasted Butternut Squash, Pears, and Onions with Blue Cheese
INGREDIENTS
1 butternut squash, peeled, and cut into 1 in. chunks
1 Bosc pear, peeled, cored, and sliced
1 Vidalia onion, peeled and sliced
2 T butter
1 T sage, chopped
1/2 tsp thyme
1 T mustard
1/3 c. crumbled blue cheese
DIRECTIONS
Place squash, pear, and onion in a large bowl. In a small pot, melt the butter on medium heat. Add sage and thyme, and cook for 1-2 minutes. Remove from heat and stir in mustard. Pour butter mixture over vegetables and toss to coat.
Place vegetables in a 13 x 9 dish. Bake at 375 degrees for 45-50 minutes, or until tender and brown. Add cheese, and bake for an additional 5 minutes.
Credit: Recipes that fit
Dubuque Winter Farmer's Market 