Category Archives: Recipes

Recipes for the cook. Everything from home, garden and wild game cooking

Pepper Recipes

Stuffed Roasted Peppers Recipe

Stuffed Roasted Peppers

What I like about this Stuffed Roasted Peppers recipe is that you can assemble and then put into the freezer for stuffed roasted peppersfuture use. We grow so many peppers that we need to always come up with new recipes. Another great feature is, other than cheese, this is a pure vegetarian meal – with the cost of meat that is great. If you have a garden, as we do, this is a great chance to make a meal from your hard work. You will also know how the vegetables were grown!! Try using red and yellow peppers for some extra color.

Ingredients

2 tablespoons olive oil, plus 2 tablespoons
4 bell peppers, halved lengthwise – remove insides
1 pint tomatoes chopped. Remove excess seeds if necessary
1 medium onion, diced
1 cup packed fresh basil leaves – chopped
3 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup grated mozzarella
Salt and freshly ground black pepper

Directions

Preheat oven to 425 degrees F.

Lightly oil a large shallow baking pan with 2 tablespoons olive oil.

Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges.

In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, crushed red pepper flakes, mozzarella – salt and pepper to taste.

Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

If you want to change up the stuffed roasted peppers and add meat. Chicken, lamb, beef all work well, then just

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

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Apple Recipes

Apple Dumplings

Apple dumplings made based on this recipe makes a great desertApple Dumplings

Every year we go to a local orchard and pick apples. This year we picked a ½ bushel of Mac’s. Other than eating an apple every day and making apple sauce or an apple pie, we are always looking for new and easy recipes. While watching Food Network we watched Trisha Yearwood make this apple dumplings recipe. Right after the show we went into the kitchen and tried it. I give this an A+

Ingredients

2 apples
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 Pillsbury Grands biscuits
4 teaspoons ground cinnamon

Directions

In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.

Preheat your oven to 375 degrees F.

Peel and slice the apples vertically into 8 slices each.

Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a casserole dish – do not use a dish that is too small you do not want the liquid to boil the dumplings but rather you want the liquid to reduce down into a thick syrup.

Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

Serve this freshly cooked, warm and with a scoop of vanilla ice cream. Make sure to take a tablespoon of the syrup and drizzle over the apple dumplings!!

I found this apple dumplings recipe while watching Trisha Yearwood on Food Network but made a few modifications. This Apple dumplings recipe is an A+. Give it a try.

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Broccoli Recipes

Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

My wife went out to the garden and picked broccoli from the garden. She did an internet search and came up with a recipe for broccoli cheese soup. She did some tweaking and ended up with what I consider an A+ soup recipe.broccoli cheese soup made with a good sharp cheddar cheese. A meatless dish for everyone

Ingredients

3 tbsp. unsalted butter
1 medium chopped onion
¼ cup melted butter
¼ cup flour
1 quart of half-and-half cream
1 quart chicken stock
1 lb. fresh broccoli (about 2 cups)
2 cups carrot, grated
1/2 tsp. nutmeg
1 lb. grated sharp cheddar cheese
Salt and pepper to taste

Directions

In a large skillet, sauté the onion in 2 tablespoons of unsalted butter until the onion is translucent then set aside.

In a large pot make a rue by whisking together the ½ cup (1 stick) melted butter and flour over medium heat for about 3-4 minutes. Slowly stir in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve.

You can jazz up this broccoli cheese soup by first roasting the broccoli in the oven to given a slightly hearty taste. However you make it, you will end up with a really hearty soup. This can be served as a main entrée for dinner or as a “warmer-upper” on a cold winter day.

A nice hot thermos of broccoli cheese soup while ice fishing or lunch when out and about in the woods will provide a full stomach and energy.

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Squash Recipes

Squash Apple Soup Recipe

Squash and Apple Soup

I do not grow butternut squash in my garden since it takes up a lot of space. However, there is a farmer about four miles away that sells butternut squash for $1.00 each. Every year I buy 10 or 20 for storage, roasting and freezing. This squash apple soup recipe happens to be one of my favorites. This recipe makes enough for several days of soup or enough to package and freeze. Unless you happen to have a pressure cooker, you should not try canning.

Ingredients

16 cups cubed seeded peeled butternut squash
2 large apples, peeled, chopped
2 large onions, cut into 1-inch pieces
4 tbsp. brown sugar
2 tsp salt
2 tsp ground cinnamon
1 tsp. pepper
6 cups chicken stock
1 1/2 cups heavy cream
12 oz fat free vanilla yogurt
4 tbsp. chopped fresh chives

Directions

To make squash apple soup start with: In a large pot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add the chicken stock. Cover and heat over medium-high heat (so you don’t burn the squash) until the soup starts boiling. Reduce heat; simmer covered about 20 minutes or until squash is tender.

Using an immersion blender or food processor, blend until smooth (I like to have some chunks in my soup so I usually remove about 1/4 to 1/3 before blending. I add back after blending). Stir in heavy cream and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle the squash apple soup into bowls; sprinkle with fresh chives.

As a substitute for butternut squash you can use yellow summer squash in the squash apple soup. The yellow squash meat is as tender and the skin of yellow summer squash is edible which makes baking and scrapping out the meat (as you do for butternut squash) not necessary.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

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Cabbage Recipes

Freezer Slaw Recipe

Freezer Slaw Recipe

A simple easy to follow freezer slaw recipe. A great way to preserve cabbages from the garden. If you don’t have a garden, go to a local farmers market and buy some nice organic, non-GMO produce and make this recipe. As long as you have extra freezer space, freezer slaw is great. Cabbage is a great vegetable with plenty of vitamins.

Ingredientsfreezer slaw recipe is easy and is a great way to preserve cabbage from the garden

4 pounds cabbage
2 large green peppers
5 large carrots
2 onions – sliced
4 teaspoons salt

Dressing:

3 cups sugar – see directions
2 tsps. dry mustard or mustard seed
2 tsps. celery seed
2 1/2 cups apple cider vinegar
1 1/2 cups water

Cooking Directions

Simply shred cabbage, green peppers and carrots. Add sliced onions. Add 1 tsp. of salt per salt per pound of cabbage and mix well and let sit for 1 hour. After one hour, rinse and dry the cabbage.

In a pot add sugar, water, vinegar. mustard and celery seed and bring to a boil. Boil for 5 minutes. Turn off heat and let cool!!

Pour over drained cabbage and let set for 5 to 10 minutes. Stir well.

Package in freezer containers leaving about 1/2 inch head space. Will last for 8 – 10 months. When ready just remove from freezer and allow to thaw and serve.

When you have excess cabbage, make some freezer slaw. It is a simple vinegar based slaw recipe. I find it delicious and a great way to store the summers harvest. It freezes great and when thawed you would never think it was ever frozen. This is great when making fish tacos. I have made freezer slaw for several years now and consider freezer slaw a must do. I grow enough cabbage making sure to set aside five to six pounds for this great dish.

Look at other cabbage recipes https://traderscreek.com/recipes/recipe-index/

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Green Bean Recipes

Mediterranean Green Beans

Mediterranean Green Beans

To make good Mediterranean green beans pick your beans early when they are young, thin and have not yet started forming seeds. When made correctly and served chilled, this is a great fresh salad for a summer meal. The Kalamata olives add a twist to the taste. Even if you do not like these types of olives, given them a try. The salty “different” flavor really plays well with the rest of the dish.

Ingredients:

1/3 cup of chopped pitted Kalamata olives
1 large shallot – sliced. Use a shallots here and not onions. If need be green onions or scallions can be used.
2 tbsp. red wine vinegar
2 tsp. whole grain mustard
3 tbsp. of chopped walnuts – sliced almonds also work well
½ tsp. of sugar
3 tbsp. of extra virgin olive oil.
1 lb. of fresh young green beans
¼ cup of feta cheese

Directions:

Combine all ingredients other than the green beans and feta cheese. Stir together. Bring a pot of water to a boil and drop in the green beans. Cook for approximately 5 minutes. Use a ladle or spider and take out the beans and place immediately in ice water to stop any cooking. Once cool add the beans to the other ingredients and top with the feta cheese. Enjoy!!

When the summer garden is in full swing and the green beans are coming in fast, try making Mediterranean green beans for a change. Whether with a burger, sandwiches or a steak Mediterranean green beans add that extra touch and interesting taste.

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