Extras

Spending too much at the pumps? 

10 tips for better gas mileage:

• Properly inflated tires can improve your fuel economy up to 3.3 percent.
• Take off from a start smoothly, without too much acceleration.
• Don’t try to increase your speed while climbing a hill.
• Shift into the highest gear you canYou use less gas when the engine is turning slowly.
• Remove unneeded weight like golf clubs or cargo boxes.
• Don’t punch it—take your foot off the accelerator and cruise up to traffic lights.
• Faithfully stick to your vehicle’s recommended car maintenance schedule and use the correct grade of oil
• Slow down. Driving at 70 mph uses 25 percent more gas than cruising at 55 mph.
• Don’t idle. Ever.
• Don’t forget it takes energy to make a car (no one is really sure how much). Get one that’s going to last. 

_____________________________________________________________________________________________________________

Cosmic Breakfast

By Dale Sharkey

2 cups rolled oats

2 cups filtered water

2 tablespoons fresh yogurt from the Cosmic cows

butter and cream from Cosmic cows

 

Mix together and soak overnight, keep in a warm place.

 

Boil 2 more cups of water.Add soaked mixture.Top with butter, cream and raspberries or strawberries, or huckleberries.

  

Soaking makes it more digestible, and sustains you for longer!

                                              

Obstetricians and Family Physicians Specializing in Childbirth

Roger Brecheen, MD

Afton: 307.885.5957

            

Gros Ventre OB-GYN

Shannon Roberts, MD

Maura Lofaro, MD

Christina Moran, FNP 

Jennifer Zeer, CNM

Jackson: 307.734.1005

    

Martha S. Hageman, MD

Afton: 307.883.4437

  

Idaho Center for 

Reproductive Medicine

Russell A. Foulk, MD 

Cristin C. Slater, MD

Idaho Falls: 866.865.BABY

idahofertility.com

      

Jackson Hole 

Women’s Care

Mary Girling, MD 

Wilson: 307.733.2855

    

Leavitt Women’s Healthcare

Idaho Falls: 208.529.5942 

 

Madison Women’s Clinic

Bruce Barton, MD

John Allred, MD 

Edward E. Evans, MD

Rexburg: 208.356.6185

madisonwomensclinic.com

  

Obstetrics & Gynecology Associates

Idaho Falls: 208.522.0747 

 

Seasons Medical

Rexburg: 208.356.0234

seasonsmedical.com

  

Star Valley Family Physicians

K. Paul Head, MD

Christian Morgan, MD

Lance Peterson, MD

Niki Milleson, DO 

Lance Peterson, MD 

Ross Pieper, DO 

Noel B. Stibor, MD 

Donald Kirk, MD 

Afton: 307.885.5852

svmcwy.org

  

Rosemark OB/BYN

Idaho Falls: 208.552.6900 

rosemark.net

  

Teton Women’s Health Center

Michael J Oldroyd, MD

Idaho Falls: 208.523.2060 

  

Women’s Health Center and Family Care Clinic

Giovannina M. Anthony, MD 

Doug George, MD

Laura M. Vignaroli, MD

Jackson: 307.734.1313

  

Midwives

Agape Birth Center and Midwife Service 

Michelle Bartlett, LM, CPM Kathy LeBaron, LM, CPM

Rigby: 208.745.7571 

agapebirthservice.com 

  

Susan M. Binegar-Rider, CNM

Idaho Falls: 208.557.2900 

  

Sheryl R. Gombert, CNM

Idaho Falls: 208.524.3000 

 

Gros Ventre OB-GYN

Jennifer Zeer, CNM

Jackson: 307.734.1005

  

Rachel Johanson

Rexburg: 208.656.8864 

Theresa Lerch, CNM

Jackson: 307.733.4585 

Victor: 208.787.6585

Kathleen Martin

Rexburg: 208.656.8864 

 

Helene Reusser 

Rexburg: 208.656.8864 

 

Seasons Medical

Rachel Johanson, CNM 

Karen Owens, CNM 

Helene Reusser, CNM

208.356.0234

seasonsmedical.com

Connie J Wolcott

Rigby: 208.745.7571 

Prenatal/Birthing Classes

Individual hospitals offer a series of classes every few months. Check with your physician or log on to hospital websites for a schedule. 

Laurel Berk

Bradley Method 

Wilson: 480.203.6165 

naturalbirthandbeyond.com

Valerie and Stephen Hall

Bradley Method

Idaho Falls: 208.524.0423

bradleybirth.com

Darcy Klausmann

Birthing from Within 

Driggs: 208.313.5434

Doulas 

Angela Daft

Driggs: 208.821.5413

bigholemusic@gmail.com

Doulas of Valleys of Eastern Idaho (DOVE)        

Find childbirth educators, doulas, midwives, and doctors that encourage and support natural childbirth.

doveidaho.blogspot.com

Mountain Doula Service    This comprehensive website features eight Teton Valley and Jackson Hole doulas as well as a wealth of other information.

mountaindoulas.com

Sweet Peas

Jackson: 307.733.6580  

sweetpeasbabies.com

Hospitals/Birth Centers

Agape Birth Center 

Rigby: 208.745.7571 

agapebirthservice.com 

Eastern Idaho Regional Medical Center 

Women’s and Infant Center Level III NICU

Idaho Falls: 208.529.6111

eirmc .com

Madison Memorial 

Level II NICU

Rexburg: 208.359.6900

madisonhospital.org

Mountain View Hospital Level II NICU

Idaho Falls: 208.557.2700

mountainviewhospital.org

St. John’s Medical Center Level I NICU

Jackson: 307.733.3636

tetonhospital.org

Star Valley Medical Center Level I NICU

Afton: 307.885.5800

svmcwy.org

                                  

FAMILY TABLE

Enjoy more recipes from A TASTE OF HOME:  Holiday Favorite From Our Family To Yours

Roll-Out Cookies

Still my favorite holiday activity … decorating cookies.

2/3 cup sugar

2 teaspoons vanilla

1 cup butter, softened

2 eggs

3 cups flour

½ teaspoon salt

1- In a mixing bowl cream together butter and sugar. Add vanilla and eggs. Mix in flour and salt.

3- Form 2 balls and chill 2 hours.

4- Preheat oven to 350 degrees. Roll out ¼-inch thick and cut. Bake for 10 minutes, watching closely. Cool and frost.

Frosting:

2 tablespoons butter

1 teaspoon vanilla (or other flavoring)

1 box powdered sugar (approximately 3½ cups)

milk (use enough for desired consistency)

1- Cream together butter, vanilla, and powdered sugar.

2- Add milk slowly until it’s the desired consistency.

3-Use food coloring if desired.

- Sage Hibberd

Aunt Mimi’s Pickles

We always had a relish tray at holiday get-togethers and my favorite part of it was my Aunt Mimi’s pickles.

12-14 medium cucumbers

8 cups of sugar

2 tablespoons mixed pickling spice

5 teaspoons of salt

4 cups cider vinegar

1/4 tsp. Alum

1- Wash cucumbers and cover with boiling water. Repeat this 4 days in a row; on 5th day drain and slice the cucumbers.

2- Bring sugar, salt, spices and vinegar to boil and pour over pickles.  Let stand for 2 days.

3- Bring to boil than add Alum. Pour immediately into hot sterile jars.

- Megan Gallagher

Mom’s Honey Pecan Balls

1 cup soft butter or margarine

¼ cup honey

½ tsp. salt

½ -¾ tsp. grated orange rind

2 tsp. vanilla

3 c. flour

1 cup pecans, finely chopped

1- In a large mixing bowl cream together butter or margarine and honey.

2- Add the other ingredients and mix very thoroughly.

3- Preheat oven to 300 degrees. Form dough into small balls. Place on lightly greased cookie sheets and bake 20 minutes or until lightly browned.

4- Roll in confectioner’s sugar while still warm. Makes about 2 dozen.

- Jenna Ringelheim

Forgotten Cookies

As I little girl I used to fantasize that these were little ski hills with moguls.

2 egg whites

1/8 teaspoon salt

¾ cup white sugar

6 ounces chocolate chips

½ cup chopped pecans or walnuts

1- Preheat oven to 350 degrees. Line cookie sheet with foil and spray lightly with cooking spray.

2- Beat egg whites until stiff peaks form. Gently fold in the remaining ingredients. Stir as little as possible.

3- Drop ½-1 teaspoon-size cookies on greased cookie sheet.

4- Place cookie sheets in the pre-heated oven and TURN OFF. Leave overnight with the oven closed (or 6 hours). Makes 2 ½ dozen

- Sue Muncaster

Gingerbread Boys

A Christmas classic… If you like your cookies chewy, keep them thick and don’t overcook them.

5 cups flour

½ teaspoon salt

1½ teaspoon baking soda

2 tablespoons ginger

1 teaspoon cinnamon

1 teaspoon ground cloves

1 cup shortening

1 cup white sugar

1 cup molasses

1 egg

4 tablespoons vinegar or milk.

1- Sift together flour, salt, and all the spices.

2- In a mixing bowl, cream the shortening and sugar, then beat in the molasses and egg.

3- Gently beat in the dry ingredients. Add the vinegar or milk.

4- Chill the dough for 1 hour. Preheat the oven to 350 degrees. Roll out to ¼-inch thickness. Cut and bake for 8-10 minutes. Do not over-brown. Cool and frost.

- Sue Muncaster

Banana Nut Bread

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cup white sugar

½ cups shortening

1 cup sour cream, buttermilk, or yogurt

1 teaspoon vanilla

1 cup mashed ripe bananas, about 2

1 cup chopped nuts,

2 eggs

1- Preheat oven to 375 degrees. Grease a large bread pan.

2- Sift together flour, baking powder, baking soda, and salt.

3- In a large mixing bowl beat sugar with shortening. Add sour cream, buttermilk or yogurt, vanilla, eggs, and bananas and beat well.

4- Add dry ingredients and mix slowly just to blend. Do not over-mix.

5- Bake approximately 40 minutes or until a toothpick comes out clean.

Jeanne Anderson

Bundt Cake

1 18-ounce cake mix

4 eggs

1 package instant pudding mix

1 cup vegetable oil

1 cup hot water

1- Beat together all ingredients in a mixing bowl. 2- Bake in a greased bundt pan at 350 degrees about one hour or until a toothpick inserted comes out clean.

2- Preheat the oven to 350 degrees. Grease a large bundt pan and pour in cake mix. Bake for 40-45 minutes or until a toothpick comes out clean. Cool 15 minutes.

Jeanne Anderson

Great Grandmother Drew’s Indian Pudding

This seasonal dessert is traditionally served warm with a sprinkling of grated maple sugar and thick cream- the kind you have to spoon out of the pitcher. However, these days one has to settle for ice cream- not bad either!

1 quart (4 cups) whole milk

1 cup cornmeal

1 cup molasses

1 teaspoon salt

1 tablespoon butter

½ teaspoon ground ginger

¼ teaspoon cinnamon

¼ teaspoon nutmeg

2 eggs

2 additional cups cold whole milk

1- In a heavy saucepan (preferably the top of a double boiler) scald 1 quart of milk (heat until foamy and just about to boil).

2- In a separate bowl mix cornmeal, salt, and molasses. Stir in hot milk and return to the heavy saucepan. Either use the double boiler or place the pan in a saucepan ½ full of water and cook cornmeal mixture for about 15 minutes until it thickens. Cool.

3- Preheat the oven to 240 degrees. Add butter beaten egg, spices and 1 cup of the cold milk to the cornmeal mixture.  Pour into a greased Dutch oven or heavy baking pan. Total baking time is 4 hours in the very slow oven. After 1 hour, gently pour the cold milk all over the mixture. DO NOT STIR.

Indian pudding is supposed to “whey” or separate, but sometimes it comes out more like a cornmeal mush that is just as yummy. This makes a large pudding and you may want to halve it.

- Sue Muncaster

______________________________________________________________________________________________________________

IN THE KITCHEN

click here to view the WYOMING & IDAHO MEAT PRODUCERS TABLE

This is a great list of  information,  be sure to check it out!

*****************************************************************************************************************

Polly Sumner, gourmet cook and owner of Summit Creek Ranch, has compiled some words of advice from the perspective of the meat producer for Teton Family Magazine readers:

Some things you might want to know before buying meat direct…

Of course you are going to identify someone you can trust, but here are some other options to consider:

* What sort of diet produces the meat flavor your family loves? The flavor, texture, and fat content are influenced by diet, exercise, and care the animal receives at different stages. Ask a local 4H club member or any FFA student to explain how it all works. This is a great “training exercise” for them and shows them early how what they are learning is important to a producer’s business.

* How do you want your meat cut?  American, English, or French style? Have you ever traveled to Europe and marveled at the fabulous dinner you had but when you get home–even if you bought the chef’s cookbook–it just doesn’t taste the same? Every country has their own butchering technique, and even cuts with the same name might be cut differently. Add to this the different ingredients–most notably flour, butter, and cheese–and you may end up with a different dish all together.

* Another option is size–your butcher will ask you about roasts and steaks. Larger cuts keep longer and are easy to use in a variety of ways. You can always defrost and cut a roast into “stew” meat but you can’t go the other direction!  Steaks and chops should ALWAYS be at least 1 ½ inches thick because freezing does change the texture.  You will also need to consider whether you want the bones in or out. Bone-out is easy but bone-in is more flavorful and more dramatic for serving guests. It also takes up more space in your freezer.

* Packaging is all about the size of your family, lifestyle, and your annual celebrations (birthdays, holidays, and other special events). Hamburger in one-pound packs is the most versatile, but if 1½ pounds suits your family of four, then ask for that size so you won’t be left with an odd bit that doesn’t fit in your menu planning. 3-4 pound roasts are a great size for most recipes, and there are usually leftovers for sandwiches and burritos.

* Fast, quick meals lend themselves to hamburger. Specify how lean you want the hamburger. Just remember that grass fed beef is leaner to begin with, so maybe take the butchers advice the first time around. You can adjust to your specifications for the second purchase. Defrosting can be done in a microwave with little or no impact on the flavor or texture, and you can build many easy meals. Kids love helping with burgers.

* Don’t stop with your family! I recently filled an ice chest with our hamburger for a friend and she and her daughters made burger patties for a park picnic for their donation to a local event. Two months later, everyone was asking Jennifer if she could please “do burgers” again. Everyone noticed the difference.

Special considerations for beef

* We tend to think of “steaks” as a t-bone, porterhouse, or sirloin, but there are many more options. The most important consideration is the way the meat is cut across the muscle. I love shoulder steaks for their versatility and size for my family. Top sirloin and top round steaks are excellent on a BBQ, then sliced thinly across the grain. Cut the bottom round into steaks and use it for carne asada or chili–the slow cooking tenderizes the meat, but keeps the bold flavor.

* Prime rib, or rib eye steaks? Leave the bone in both and your will be a lot happier with the flavor and presentation. You can always defrost the prime rib and cut it into big thick steaks yourself–they are awesome broiled with a flavored butter of fresh herbs or a dry rub.

* The whole filet, filet mignon steaks, or porterhouse steaks? The choices are endless and variety is the spice of life! I cut ALL steaks 2-inches thick; I like top sirloin and round steaks 3-inches thick.

* Brisket and short ribs are terrific for comfort foods so be sure to try some of those. Neck bones and shanks are super for the soup pot. Ask for the marrow bones to be wrapped up separately to make a killer brown sauce. Freeze it in ice cube trays and add a couple to gravies all year long.

Special considerations for pork

* You have the same sort of cutting options as beef, but now you also have to decide what cuts you want smoked, and how strong you want the smoke flavor. Bacon is easy–you just need to do is decide how thick you want it. It will be leaner that the commercial bacon from the grocery store. Ham requires a bit more consideration. Fresh hams are versatile and make fabulous dramatic pork roasts for Sunday dinner. Smoked ham is terrific in 1-inch thick slices for a quick dinner or a special breakfast. Just heat it up in a frying pan in some milk, or glaze it with a little maple syrup. It’s also good defrosted and grilled with fresh pineapple. Smoked ham hocks make great split pea soup, or try them with beans. A southern cookbook is a great asset. Try some pork recipes from France–they know how to make every part delicious.

* Sausage is another consideration and many butchers have their own special spice recipes. I always request plain ground pork so I can try my own sausage.

Special Considerations for Lamb

* Here the major decisions are chops, roasts, and ground lamb. I recommend bone-in shoulder roasts, loin chops, and racks. Our family adores lamb patties and burgers, so I ask for one of the shoulders to be made into lamb burger.

* Leg roasts that have the bone removed will save you a lot of room in your freezer and de-boning one yourself is very tricky.  I often defrost a leg roast and flatten it for a butterflied leg of lamb. You can also use it for gyros after grilling. Just slice it very thinly and don’t overcook it!

Hidden Jewels…

What about the bones, tongue, liver, neck bones, etc?

* Neck bonesare ideal for rich soups with barley or vegetables–try them for a homemade minestrone or Mexican carne asada.

* Beef marrow bones are prized by all chefs, and a good brown sauce is fabulous on meatloaf or a base for a gravy (I make mine in huge stew pots on an outdoor burner in the heat of the summer with fresh vegetables that aren’t perfect like tomatoes that split, lumpy carrots, or the dirt cheap veggies at the end of the day at the farmers market). Find some recipes and experiment to get your own family favorite. I reduce mine to a light gravy consistency and freeze it in ice cube trays for out-of-this-world gravy or stock base. NO SALT is my advice–you can always add it when you use the cubes in your recipe.

* Smoked tongue and liver sliced thinly with onions are a couple other favorites.

Bon Appetit!

_______________________________________________________________________

Pork Carnitas

Submitted by Polly Sumner of Summit Creek Ranch

3 pounds of pork, cut in 2-inch cubes (shoulder, fresh ham, shoulder steaks or loin ends)

3-4 poblano chilies grilled and skinned (1 can of Ortega chilies in a pinch)

2-4 jalapeños seeded and diced.

1 large onion, chopped

4-6 cloves of garlic, peeled and smashed

1 bottle of white table wine—Riesling, Gewürztraminer, or some other light, inexpensive white.

1 cup of low-salt chicken stock

Olive oil for browning

Brown the meat in batches a heavy saucepan that can go in the oven like a cast-iron Dutch oven or Le Creuset casserole pan.

Remove the meat, then add the onion and garlic and stir until translucent. Return the meat to the pot and add the chilies, chicken stock, and as much wine as needed to just cover the meat. Bring it to a boil then reduce to low heat or simmer for a couple of hours. Check to be sure you don’t run out of liquid.

When the meat is tender mash it with a potato masher or shred it with two forks. Add chopped cilantro to taste and serve in your favorite Mexican recipe like enchiladas, tacos, or burritos

Extra Recipes from Sue Muncaster’s article Meaty  Matters: A Guide To Buying Directly From The Producer

Beef Liver Pâté with Teton Morels

1 pound of beef liver, chopped

1 cup of fresh morels, portabella or shitake mushrooms

1 medium onion

2 cloves garlic, crushed

½ cup butter plus 2-3 tablespoons

1 teaspoon kosher salt

2 tablespoons of Cognac or Scotch whiskey

Black pepper to taste

Sauté the liver, onions and garlic in a couple of tablespoons of the butter until the livers are browned.

Remove from the heat and let stand, covered, for 5 minutes. Add brandy and blend to a paste in the food processor or with a hand blender with the ½ cup of the butter. Add salt to taste. Scrape the pâté into 2 or 3 large ramekins.

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week, or frozen for up to 2 months.

Korean Style Beef Short Rib Marinade shared by Linda Patrell-Kim (courtesy of Lori Anne Lau, Lau Family Farms)

1 cup soy sauce

1 cup water

½ cup sugar

6 tablespoons sesame seed oil

6 tablespoons mirin (rice wine)

1-2 tablespoons garlic-freshly chopped

1 tablespoons ginger-freshly chopped

5 green onions-finely chopped

2-3 tablespoons sesame seeds

Boil the soy sauce and water together. Add the sugar and stir to dissolve. Add the remaining ingredients. Cool and use as a marinade for beef short ribs, or other pieces of meat.

A note from Lori Anne: We thoroughly enjoyed the beef short ribs we marinated in this mixture, and then grilled to medium rare.

Quick and Easy HD Dunn & Son Natural Angus Beef Recipes– courtesy of Sarah Dunn

Lazy Idaho Brisket

(Adapted from epicurious.com)

2-3 garlic cloves, minced

1 4-to-5 lb beef brisket

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried sage, crumbled or powdered

1 teaspoon sugar

1 teaspoon ground oregano

¼ teaspoon ground red pepper/cayenne

½ teaspoon freshly ground black pepper

Your favorite BBQ sauce

Preheat oven to 325 degrees. Rub garlic well into both sides of brisket. Combine all remaining ingredients except barbeque sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting or baking pan (I use a glass 9 x 13 baking pan). Bake until tender, about 3 hours. Cool slightly, then slice thinly across the grain. Heat up BBQ sauce separately on med-low heat (your own or a favorite store-bought brand), mix pan juices into BBQ sauce, and pour over meat to serve. This is great with roasted new potatoes and a spinach salad.

Variation: Experiment with pre-mixed spice rubs such as Cajun rub, etc.

Simple Dunn BBQ Beef

1 Beef roast

1 Onion (yellow or sweet), cut in quarters

2 Whole carrots, peeled and cut in big chunks

1 Jar of your favorite BBQ sauce (mine is Famous Dave’s Original or Sweet/Zesty)

Thaw roast day ahead or overnight. In morning, salt and pepper the roast fairly heavily. Place in heavy roasting pan/Dutch oven (my preference) with a good lid, or a crock-pot. Fill pot with water halfway up the side of the roast. Add onion and carrot, placing some pieces on top of roast. Cook covered in oven at 200 degrees (or LOW in crock pot), for 6 to 10 hours, turning at least once during process. Remove roast, strain out vegetables, and reserve broth for other uses if desired. Cool roast slightly, then shred using 2 forks. Add BBQ sauce and mix well, adding some reserved liquid if too dry. Can be served immediately, but it’s best to now reheat slowly for at least an hour to help flavors meld. Store or serve. Serve on good buns.

Simple Meat Spaghetti Sauce

1 lb lean ground beef

1-2 tablespoon good olive oil

2/3 yellow onion, diced

2 cloves garlic, diced

2 teaspoon fennel seeds

½ teaspoon hot red pepper flakes (more to taste)

1 tablespoon dried basil

2 teaspoon dried oregano

1 teaspoon dried marjoram

2 small cans diced tomatoes with juice (or 1 large can)

2 teaspoon tomato paste

1 teaspoon white sugar (more if needed)

2 tablespoon dry red wine

salt and pepper to taste

Brown the ground beef in a frying pan, breaking up chunks well. Halfway through browning, sauté fennel and pepper flakes in a dry spot of fry pan for 2 minutes, then mix in with the beef. Add salt and pepper. Drain off fat if needed (grass-fed beef is so lean, there’s no fat to drain off). In a separate deep sauté pan, sauté onion and garlic until translucent; add beef and spices and mix well; sauté a few minutes more. Add tomatoes, tomato paste, white sugar, stir and cook at med-low until sauce begins to thicken. Add dry red wine, and again cook, stirring frequently, at medium low until sauce becomes proper consistency. Adjust seasonings and serve with pasta.

 

Simple Meat Spaghetti Sauce

1 lb lean ground beef

1-2 tablespoon good olive oil

2/3 yellow onion, diced

2 cloves garlic, diced

2 teaspoon fennel seeds

½ teaspoon hot red pepper flakes (more to taste)

1 tablespoon dried basil

2 teaspoon dried oregano

1 teaspoon dried marjoram

2 small cans diced tomatoes with juice (or 1 large can)

2 teaspoon tomato paste

1 teaspoon white sugar (more if needed)

2 tablespoon dry red wine

salt and pepper to taste

Brown the ground beef in a frying pan, breaking up chunks well. Halfway through browning, sauté fennel and pepper flakes in a dry spot of fry pan for 2 minutes, then mix in with the beef. Add salt and pepper. Drain off fat if needed (grass-fed beef is so lean, there’s no fat to drain off). In a separate deep sauté pan, sauté onion and garlic until translucent; add beef and spices and mix well; sauté a few minutes more. Add tomatoes, tomato paste, white sugar, stir and cook at med-low until sauce begins to thicken. Add dry red wine, and again cook, stirring frequently, at medium low until sauce becomes proper consistency. Adjust seasonings and serve with pasta.

 

Extra Recipes from Sue Muncaster’s article “Bringing Patagonia Home”

Fried Cheese Empanadas

Traditionally served as an appetizer, these hot, fresh dumplings melt in your mouth. Serve with pisco sours.

Dough:

3 ½ cups of flour

½ cup of lard (there is nothing like it!)

½ cup cold water (plus or minus)

½ teaspoon of salt

Cut the lard into the flour and salt until well distributed. Slowly add the water and work into dough until it forms a ball that sticks together like a pie crust. Set aside.

Filling:

2 cups of grated melting cheese (gruyere is the best, but you can use any combination of mozzarella, jack, or Swiss)

2 tablespoons of heavy cream

Optional Ingredients:

¼ cup of fresh, sliced, basil, fresh corn, finely chopped onion, or finely chopped, seedless tomato

Combine cheese and cream in a small bowl. Keep the optional ingredients in a separate bowl.

Roll out the dough as thin as you can on a floured surface. Cut 3-inch diameter rounds with a cookie cutter, or glass, and place a teaspoon of filling topped with optional ingredients on each round. Alternatively, you can make a 6-inch wide strip of dough and place dollops of filling two inches apart along one third of the strip.

Brush the dough with a wet pastry brush. This will help the empanadas seal when they are folded over. Fold the round (or strip) in half over the filling; press to seal. Use a pastry cutter or fork to create a decorative edge and complete the seal.

Fry several pieces at a time in 3-4 inches of hot vegetable oil for few minutes until very lightly browned. Remove with a slotted spoon and place on paper towels to absorb excess oil. Serve hot.

Ensalada Chliena

Makes 10 servings. Although the ingredients and preparation of this salad are simple, the flavors are surprisingly complex. It’s nice served with sliced avocado.

1 large onion, finely sliced

4 large tomatoes, sliced

1 teaspoon salt

3 tablespoons good olive oil

½ cup chopped fresh cilantro

fresh lemon juice to taste

black pepper to taste

Put the sliced onions in a bowl of cold water and leave for one hour to soften and reduce sharpness. Drain well. Mix with the tomatoes on a large platter. Sprinkle with salt and pepper. Pour on oil, sprinkle with lemon juice. Mix and serve with chopped cilantro on top.

Extra Recipes From Sue Muncaster’sarticle “Eco-Pantry 101: 10 Steps to a Healthy, Economical and Environmentally Friendly Kitchen”

Breakfast Bounty Granola

½ cup canola oil

½ cup honey or maple syrup

2 teaspoons vanilla

2 teaspoons almond extract (or maple, or orange, or whatever you like)

2 teaspoons cinnamon (or other pumpkin pie spices)

6 cups of any combination of dried oats, bran flakes, or other whole grain cereal

2 cups of any combination of wheat germ, nuts, and seeds like flax, sunflower, or sesame.

2 cups of raisins, dried cranberries, or any other chopped dried fruit.

Preheat the oven to 325 degrees. Lightly grease two cookie sheets. In a small, heavy saucepan combine the oil, honey, or maple syrup and spices. Heat on a low flame until the mixture simmers. Whisk to combine.

In a large bowl combine the oats and 2 cups of nuts/seeds. Pour the oil mixture over the oat mixture, mix well to coat the oats and divide among the cookie sheets.

Bake for approximately 20 minutes, stirring every 5 minutes to prevent burning. Cool, add the dried fruit, and mix well. Store in an airtight container in a cool, dry place. Enjoy with yogurt and fresh fruit.

__________________________________________

Extra Recipes From Pamela Sinclair’s article “Savor The Summer: Can-do Canning”

Sweet Corn Relish

An enduring summer classic, this sweet corn relish is prepared using tender, golden kernels fresh off the cobs. The Poblano pepper is a very mild chile pepper, and may be substituted with a more fiery flavored pepper, or omitted.

Yield: 6 (one-pint) jars

10 large ears sweet corn, husked (about 8 cups corn kernels)

3 large yellow onions, roughly chopped (about 6 cups)

1 green bell pepper, seeded and roughly chopped (about 1 cup)

1 red bell pepper, seeded and roughly chopped (about 1 cup)

1 Poblano pepper, seeded and roughly chopped (about 1/2 cup)

2 cups cider vinegar

1 cup sugar

2 teaspoons kosher salt

1 1/2 teaspoons dry mustard

1/2 teaspoon celery seed

1/4 teaspoon turmeric

1. Cut corn kernels off the cobs and scrape corn milk from the cobs.

2. Place kernels, corn milk, and remaining ingredients in a large stockpot. Bring to a boil over high heat and reduce heat to medium-low; simmer for 10 minutes.

3. Sterilize six (one-pint) jars and heat lids; keep hot.

4. Pour prepared hot corn relish into the jars, leaving 1/4-inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 35 minutes.

5. Remove jars from water and cool. Check for proper seals, and store in a cool, dark place for up to one year.

Spiced Apricot Pickles

Yield: 4 (one-pint) jars

4 pounds small apricots, washed

4 cups sugar

1 1/2 cups cider vinegar

1/4 cup fresh lemon juice

1/4 cup water

Zest of 1 lemon

4 sticks cinnamon

4 sprigs basil

1. Combine sugar, vinegar, lemon juice, water, and zest in a large saucepan; bring to boil over high heat.

2. Boil until thick and syrupy, about 10 minutes. Reduce heat to medium and keep hot.

3. Sterilize four (one-pint) wide-mouth jars and heat lids; keep hot.

4. Divide the apricots, cinnamon sticks, and basil equally among the jars.

5. Pour the hot syrup over the fruit, leaving 1/4-inch headspace.

6. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 40 minutes.

7. Remove jars from water and cool. Check for proper seals, and store in cool, dark place for up to one year. Allow apricots to age three weeks before opening.

Summer Fruit Cocktail

Serve this rainbow of fresh fruit alone, or with homemade shortcakes crowned with a dollop of whipped cream for a sweet treat.

Note: Ascorbic acid preserves the color of fresh fruit and is available in most supermarkets.

Yield: 5 (one-quart) jars

1/2 teaspoon dry ascorbic acid

3 quarts water, divided

2 pounds peaches

2 pounds apricots

1 pound firm fleshed plums, pitted and halved

1 pound Anjou pears, peeled, cored, and quartered

1 pineapple, peeled, cored, and cut into 1-inch pieces

1 pound Bing cherries, pits removed

2 cups sugar

2 vanilla bean pods, cut into 5 equal pieces (seeds reserved)

1. Combine ascorbic acid with two quarts water in a large bowl and set aside.

2. Make an ice-water bath by filling a medium-sized bowl with water and ice cubes.

3. Bring a large pot of water to boil over high heat.

4. Plunge the peaches and apricots, about three at a time, into the boiling water for 2 minutes.

5. Transfer to ice-water and cool for 30 seconds; remove from water and peel off skin.

6. Pit and quarter the peeled fruit and transfer it to the prepared ascorbic-acid water.

7. Add plums, pears, pineapple, and cherries to the acidulated water and set aside.

8. Combine sugar, remaining quart of water, and vanilla bean seeds in a large pan. Bring to boil over high heat and cook until sugar is dissolved; keep hot.

9. Sterilize five (1-quart) jars and heat lids; keep hot.

10. Drain the mixed fruit and pack all fruit into the hot jars leaving 1/2-inch headspace. Add a vanilla-bean-pod piece to each jar and fill the jars with hot syrup, leaving 1/2-inch headspace.

11. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 40 minutes.

12. Remove jars from water and cool. Check for proper seals, and store in a cool, dark place for up to one year.

Pickled Green Beans

Go green with this recipe and enjoy these surprisingly crisp and tangy green beans as an appetizer, with a salad, or as a side dish.

Yield: 4 (one-pint) jars

8 garlic cloves, peeled

2 1/2 pounds fresh, firm green beans, trimmed, washed, and drained

2 teaspoons mustard seed, divided

2 teaspoons dill seed, divided

1/2 teaspoon crushed red pepper flakes, divided

5 cups water

3 1/2 cups cider vinegar

1/4 cup canning salt

1. Sterilize four (one-pint) jars and heat lids; keep hot.

2. Place two garlic cloves in each jar; pack beans into jars leaving 1/2-inch headspace.

3. Add 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, and 1/4 teaspoon pepper flakes to each jar.

4. Combine water, vinegar, and canning salt in a large pan and bring to a boil over high heat.

5. Ladle boiling liquid into jars over packed green beans, leaving 1/4-inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 35 minutes.

6. Remove jars from water and cool. Check for proper seals, and store in a cool, dark place for up to one year.

Grandma’s Bread-and-Butter Pickles

My grandmother knew how to stretch a food dollar, and these crunchy, sweet sandwich pickles were one of her specialties.

Note: This simple recipe does not require processing.

Yield: 2 (one-quart) jars

2 pounds pickling cucumbers (about 16), cut into 1/2-inch slices

2 tablespoons salt

2 cups cider vinegar

3/4 cup water

1 cup dark brown sugar

1/2 cup sugar

2 teaspoons dill seed

2 teaspoons black peppercorns

2 teaspoons mustard seed

1/2 teaspoon ground clove

1/2 teaspoon allspice berries

1. Gently toss sliced cucumbers and salt in a colander and drain for 1 1/2 hours.

2. Rinse cucumbers thoroughly in cold water and drain.

3. Sterilize two (one-quart) jars and heat lids; keep hot.

4. Combine vinegar, water and remaining ingredients in a large saucepan; cook over medium-high until sugar dissolves and mixture comes to a boil. Turn off heat and keep hot.

5. Fill jars with sliced cucumbers and pour hot liquid over the cucumbers until completely covered, leaving 1/4-inch headspace. Remove any air bubbles and allow the mixture to cool to room temperature.

6. Securely cap each jar and store in the refrigerator for up to two months.

Antipasto Relish

Gather a colorful array of fresh vegetables for this appetizing relish. Serve with bruschetta for a perfect complement to your favorite Italian-inspired meals.

Yield: 6 (half-pint) jars

7 whole black peppercorns

4 bay leaves

1 3/4 cups white vinegar

1 cup lightly packed brown sugar

2 tablespoons salt

4 cloves garlic, peeled and finely chopped

1 tablespoon dried oregano

6 cups coarsely chopped tomatoes, peeled and cored (about 6 medium tomatoes)

3 bell peppers (1 each: green, red, yellow), seeded and diced

2 carrots, peeled and diced

1 stalk celery, diced

1 medium sweet onion, peeled and coarsely chopped

1. Cut a (4-inch) square piece of cheesecloth and place peppercorns and bay leaves in the center; lift up edges, and tie a string around the top to create a spice bag.

2. Combine vinegar, brown sugar, salt, garlic, oregano, and spice bag in a large saucepan.

3. Bring mixture to a boil over high heat, stirring frequently to dissolve sugar.

4. Stir in tomatoes, bell peppers, carrots, celery, and onion; reduce heat to and simmer for one hour, or until thickened to the consistency of a thin commercial relish. Discard spice bag.

5. Sterilize six (half-pint) jars and heat lids; keep hot.

6. Ladle hot mixture into jars leaving 1/2-inch space to top of the jar. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 30 minutes.

7. Remove jars from water and cool. Check for proper seals, and store in a cool, dark place for up to one year.

Crushed Tomatoes

Summer brings on an abundance of fresh picked tomatoes and this recipe is a favorite for preserving them for use in soups, sauces, and salsas. Heirloom tomatoes are the most natural and flavorful choices, although other varieties are fine. Select vine-ripened, firm tomatoes and avoid using overripe tomatoes, or tomatoes with any flaws.

*Note freezing tomatoes is a safe, easy alternative to water bath processing and does not require adding lemon juice.

Yield: 6 (one-quart) jars

18 pounds tomatoes, washed and drained

Salt (optional)

12 tablespoons bottled lemon juice, divided

1. Fill a large bowl with cold water and set aside.

2. Fill a large stockpot with water and bring to boil. Working with batches, dip tomatoes in boiling water for 1 minute, or until the skins begin to split. Remove from hot water and dip in cold water. Remove from water and set a strainer set over a large bowl. Working over the strainer, cut out the cores and peel off the skins.

3. Place tomatoes in a large bowl with liquid from the strainer and coarsely chop tomatoes to a desired consistency.

*Note you may place in freezer bags or airtight freezer containers at this stage.

4. Sterilize six (one-quart) jars and heat lids; keep hot.

5. Add one teaspoon salt and two tablespoons lemon juice to each jar. Fill jars with tomatoes allowing 1/2-inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for one hour.

6. Remove jars from water and cool. Check for proper seals, and store in a cool, dark place for up to one year.

Red Raspberry Preserves

Easy to prepare and a perennial favorite, ruby red raspberry preserves are the crown jewel of the canning classics. Note you may substitute strawberries or use a combination of the two for variation.

Yield: 3 (half-pint) jars

4 cups fresh raspberries, washed and drained

2 cups sugar

1/4 cup freshly squeezed and strained lemon juice (or bottled)

1. Combine ingredients in a bowl; cover and set aside for two hours, stirring occasionally to dissolve sugar.

2. Pour mixture into a saucepan and bring to boil over high heat.

3. Reduce heat to low and simmer, stirring frequently. When mixture has thickened, remove from heat and skim off foam.

4. Sterilize three (half-pint) jars and heat lids; keep hot

5. Fill jars, leaving 1/4-inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 25 minutes.

6. Remove jars from water and cool. Check for proper seals, and store in a cool, dark place for up to one year.

Pickled Chanterelle Mushrooms

Yield: 8 (one-pint) jars

3 quarts sliced and blanched chanterelle mushrooms

2 cups chopped white onions

2 cloves garlic, peeled

1/4 cup minced fresh parsley

1 bay leaf

6 coarsely ground peppercorns

1 1/2 tablespoons salt

2 tablespoons sugar

1 tablespoon fresh tarragon (or 1 teaspoon dried)

4 cups dry white wine

3 cups white vinegar

1 cup lemon juice

1 cup olive oil

1. Combine all ingredients in a large pot and bring to boil over high heat; lower heat and simmer 20 minutes, uncovered.

2. Sterilize eight (one-pint) jars and heat lids; keep hot.

3. Allow mixture to cool slightly and fill jars leaving 1/4-inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling water canning method for 30 minutes.

4. Remove jars from water and cool. Check for proper seals, and store in cool, dark place for up to one year. Allow mushrooms to age two months before

opening.

Mushrooms

Mushrooms may be preserved by freezing them! These species are excellent choices for utilizing this easy method: button, chanterelles, pig’s ears, morels, verpa, and matsutake. Leave small button mushrooms whole; halve or slice larger specimens. Freeze using either of the following two methods:

1. Sauté mushrooms in a small amount of butter or olive oil. Cool and pack in freezer bags or air-tight plastic freezer containers.

2. Steam over a small amount of boiling water for 10 minutes and cool. Pack into air-tight freezer containers and cover with liquid that has been extracted from the mushrooms; seal and store in freezer up to three months.

Do you have a recipe you would like to share? Please add it in the comments!

*************************************************************************************************************************************

FEATURES

A Full Circle Education

In the Fall 2010 issue of Teton Family Magazine, Amy Verbeten discussed the pros and cons of school gardens in the Tetons. We decided to ask the students at the Teton Valley Community School what they thought of their school garden education. Our five favorite essays were printed in Parting Shot. Here are all the original entries:

The Teton Valley Community School students are proud of our awesome garden program. This program started about five years ago by a devoted local farmer named Erika Eschholz. Her passion for farming led her to make a partnership with the school to educate the community and future generations. Erika had several reasons for starting a garden program at our school. She believed that teaching kids about nature would make them stewards of Teton Valley. It turns out that we have learned this and much more from Erika and our garden.

– TVCS class of 2009-10

At the beginning of every school year, Erika comes into our classroom with a cutting board, a knife, and on apple. She does a very interesting demonstration to remind us of the importance of gardening. Erika starts by explaining how the apple represents the earth. She then cuts the apple until it is laying in sixteenths on the cutting board. Erika tells us reasons why fifteen of the sixteen pieces are un-farmable. Then she holds up the one lucky sixteenth that is fertile enough to hold a garden and cuts off the skin. Erika explains how this is the crust of the earth and how we can plant no lower than the crust. No matter how many times we see this demonstration, it always amazes us. – Katie Dery

At the Teton Valley Community School we have a garden for many reasons. We have a garden so that we can produce our own food. Producing our own food is fantastic because we get to enjoy eating it! It is also great because we don’t have to burn fossil fuels to get food to the school because we have food out our own back door. Education is another part of why we have a garden. We get to learn about seeds and how they grow. We also get to learn about how to harvest our garden and take care of it so that when we get older we will know how to take care of our own garden. Learning about our garden helps us, and the earth. – Jackson Pauroso

Having a garden is very enjoyable. In our opinion it takes a lot of energy and supplies to create a garden. To start a garden you have to have a piece of land and you need seeds. The amount of effort we have to put into creating a garden is tremendous. We needed to be willing to weed and work in our garden, rain or shine. Maintaining our garden is hard but when we harvest, it is worth it. To maintain a garden you have to weed and pick the veggies at the end of the year. The rewards of having a garden are that you get to eat fresh food with no pesticides. Overall, having a garden is hard but definitely worth it. – Alina McIntosh

There are many different types of food we could grow in our garden but we only choose a few to plant. In spring we like to get an early start on some plants so we plant seeds in seed starters. Some plants that we grow in spring are tomatoes, onions, melons, and cucumbers. We chose these plants because we all like how they taste.  When summer comes, we plant the starters in our actual garden, along with peas, carrots, flowers, and pumpkins. Some plants take longer to grow than the weather permits, so we have a greenhouse that we plant them in. These plants include tomatoes, peppers, and lettuces. In conclusion there are many plants that we grow and they all are different. –Ben Schulz

Not only does Teton Valley Community School have a garden, but we also have chickens and goats. The chickens are used to fertilize the garden. Once a year we bring all the manure to the garden and spread it out. In spring summer and fall we let the chickens run free because the grass gives them nutrients and it fertilizes the ground. Since the chickens lay eggs, we sell them to school members and the public. Like the chickens’ manure, we use the goat droppings to fertilize the garden as well. The curious kids of TVCS are allowed to go into the goat pen and pet them, which I know everyone loves. Not only is it important to have a garden, it is good to have animals too. – Adrianna Mullin

Having a garden is really important because it affects you and everyone around you. A garden is a really amazing way to keep our ecosystem healthy and happy. There is a whole plethora of ways that gardens help the environment. With all the plants we grow in our garden we are lessening the demand for processed food and that stops the need for fossil fuel. Gardens are really healthy, and it’s very healthy for you to have a garden. It’s great to plant your own food instead of buying and eating that disgusting, processed, non-organic food. It is also really fantastic to eat organic food. In conclusion, having a garden is really important for you and for the earth. It affects everyone positively. – Scout Invie

8. Our garden connects the Teton Valley Community School to the community by selling stuff to the people in the valley. One of the things we sell is seeds. It is hard to get the seeds for many reasons. First you have to get a large bucket. Then we cut the seed pods off of the plant and shake the seeds out. After shaking we remove the covers and pick out the rest of the seeds. Finally, we have to sort the seeds to make sure we don’t have any of the plant in the bucket. When everything is sorted we count the seeds and put them in packets that we also make. The history of our valley is another thing that connects TVCS to the community. Farming is an important part of the history of Teton Valley. When we are in the garden we are learning hands-on history of Teton Valley. I think it is fun to learn history by gardening and it helps me to learn when I’m outside. I think I have learned a lot about gardening with Erika. You can see that our seeds and the history of the valley connect our school and our garden to the community.

– Naish Invie

9. Students at the Teton Valley Community School have learned a lot from our garden. We have learned about biology from our garden. Students can now explain photosynthesis and the anatomy of seeds. We really liked learning about the anatomy of seeds. We got to learn about all the parts of the seed and some of the cells that are in seeds. Growing a garden is like one big science experiment. Every time we want to plant something new, we go through the scientific process. When we wanted to grow corn, for example, we had to ask our question and then research our topic. After finding out that corn does not grow well here, we chose a new vegetable. Each new vegetable needs different things to grow well which is why we are always doing an experiment. The best part of the experiment is the conclusion because that is when we get to eat what we grew! – Ben Klausmann

Around late fall every year we have a harvest festival. During the harvest festival we make a lot of meals from our garden. Some of the things we make are shepherd’s pie and homemade pizza. The shepherd’s pie is made of piecrust and roasted vegetables. The pizza is made of pizza crust, our tomatoes from our greenhouse for the sauce, and organic vegetables grown in our garden. Also at the harvest festival we do activities like school-wide soccer games and garden work. The school-wide soccer game is really neat because all the kids play and sometimes the teachers and parents. Garden work is really neat because we learn about our garden and soil and get to mess around in the dirt. To conclude, the harvest festival is really great for everyone and is one of the most exciting festivals of the year. – John Eby

Overall, a garden is a wonderful thing to have in your backyard or school. If you have a garden, you are a steward of the earth. Growing your own vegetables is a sustainable way to protect our earth. We have loved learning about how to grow our own food at our school. Every time we harvest our food we feel connected to our community and our earth with each bite of delicious food. Everyone should have a garden. If you want to learn about how to start one, come on by any time and we will teach you what we know! – Leif Gonzalez-Kramer

********************************************************************************************************************************