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November Recipes

Chunky Chicken Noodle Soup

      Tbsp. Olive Oil

      Carrots (sliced)

      Ribs Celery (sliced) 

      Small Onion (chopped)

      Cloves Garlic (chopped)

Salt

Freshly Ground Black Pepper

1/4    Cup Dry White Wine

      Cups Chicken Stock

2 1/2 lbs. Bone-in, Skinless Chicken Breast and Thighs

2 1/2 Cups Uncooked Wide Egg Noodles

      Tbsp. Fresh Parsley (chopped)

      Tbsp. Fresh Dill (chopped)

      Tbsp. Fresh Lemon Juice

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add the chicken stock and chicken pieces. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked through, 40 to 45 minutes.

Remove chicken; shred thighs with two forks and chop breast meat into large bite-size chunks.     

Return meat to pot; discard bones. Add the noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill and lemon juice. Season with salt and pepper, to taste. Serves 8


Swedish Meatballs

      Large Egg (lightly beaten)

1/2    Cup Saltines (crushed, about 10 crackers)

1/4    tsp. Salt

1/4    tsp Pepper

1/2    lb. Ground Beef

1/2    lb. Ground Pork Sausage

1/4    Cup plus 2 Tbsp. All-purpose Flour (divided)

2 1/2 Cups Beef Broth (divided)

Fresh Parsley (minced, optional)

Mix together the beaten egg, cracker crumbs,salt and pepper. Add the beef and pork and gently mix together. Shape into 1 inch balls. Place balls into a plastic bag, add 1/4 cup flour and toss to coat the meatballs.

In a large skillet, brown the meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat and simmer, covered until the meatballs are cooked through, about 5 to 6 minutes.

Remove the meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to the pan. Bring back to a boil; cook and stir for 1 to 2 minutes, until thickened. Return the meatballs to pan; heat through. If desired sprinkle with fresh parsley. Serve with mashed potatoes or noodles. Serves 4


Oven-Roasted

Pulled Pork with Sweet & Spicy Sauce

1    Tbsp. Ground Cumin

1    Tbsp. Ground Coriander

1    Tbsp. Paprika

Salt

Freshly Ground Black Pepper

1    7 lb. Bone-in, Skin-on Pork Butt or Shoulder Roast (cut into 3 pieces)

1/2 Cup Apricot Jam

2    Medium Onions (thinly sliced)

4    Jalapenos (seeded, thinly sliced)

Thick Sliced White Bread (for serving)

Preheat oven to 300 degrees F. Combine cumin, coriander, paprika, 5 teaspoons salt and 2 teaspoons pepper in a bowl. Cover a rimmed baking sheet with aluminum foil. Place pork on baking sheet and rub with the spice mixture. Spoon jam on pork and turn to coat. Scatter onions and jalapenos around the pork. Cover with aluminum foil, crimping edges to seal. Roast until pork shreds easily, 4 to 5 hours.

Transfer pork to a large bowl. Shred meat using two forks; discard bones, skin and fat. Add onions, jalapenos and pan juices and toss to combine. Serve with thick slices of white bread and sweet and spicy sauce on the side. Serves 10 

Sweet and Spicy Sauce:
Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, salt and pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups sauce.


Green Tomato Pie

3    Cups Green Tomatoes (sliced, do not peel)

1/2 Cup Brown Sugar

1/2 Cup Molasses

1/2 Cup Water

1    tsp. Cinnamon

1/2 tsp. Nutmeg

2    Tbsp. Flour

2    (9 inch) Pie Crusts

Slice tomatoes into thin slices. Cover with boiling water and let stand for 10 minutes. Drain well.

Arrange slices of tomato in the unbaked pie shell. Combine the dry ingredients. Add molasses and water. Mix until smooth and pour over the tomato slices. Cover the pie with the second shell and using a fork, pierce the crust several times.

Bake at 425 degrees for 10 minutes. Reduce the temperature to 375 and bake 30 minutes longer. Serves 4 to 6.


End-of-Harvest

Green Tomato Soup

4  Carrots (cut into thin rounds)

4  Ribs Celery (sliced)

2  Large Onions (diced)

2  Tbsp. Olive Oil

2  Zucchini (cut into 1/4 inch rounds)

2  Small Butternut Squash (peeled, seeded and cut into small chunks)

2  Cups Beans (cooked or canned, any variety)

3  Ears Corn (kernels cut from cob, about 3 cups) 

4  Green Tomatoes (cored and diced)

3  Cups Greens (chopped, such as kale, beets, turnip or collard)

3  Potatoes (peeled, cut into bite-size chunks)

1  tsp. Fresh Thyme Leaves

3  Tbsp. Scallions (minced)

6  Cups Vegetable Stock (or water)

Salt and Ground Black Pepper (to taste)

In a large stock pot over a medium flame, saute the carrots, celery and onions in the olive oil until just tender, about 6 minutes. Add the zucchini, butternut squash and the beans. Cook until the mixture begins to brown, about 5 minutes. Add the corn, green tomatoes, greens, potatoes, thyme and scallion and cook for 2 minutes. Add the vegetable stock (or water) and cook until the potatoes are tender, about 15 to 20 minutes. Season with salt and pepper to taste. Serves 12.


Christmas M&M Cookies

1 1/4 Cups Unsalted Butter (room temperature)

      Cup Brown Sugar (lightly packed)

      Cup Granulated Sugar

      Eggs

      tsp. Vanilla

      Cups All-purpose Flour

      tsp. Salt

      tsp. Baking Soda

1 1/2 Cups Christmas M&Ms (red and green)

Preheat oven to 350 degrees F. and line 3 baking sheets with parchment paper. With an electric mixer, beat butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat on medium speed until combined. Add flour, salt and baking soda and beat on low speed until combined. Stir in half of the M&Ms. Roll into 1 1/2 inch balls and bake 2 inches apart for 8 to 9 minutes, until cookies are light in color but no longer glossy.

Remove from oven and press remaining M&Ms into the tops of the cookies. Allow to cool before removing from baking sheets. Makes 36 cookies.


Baked Candied Yams

5    Medium Size Yams

8    Tbsp. Salted Butter

1    tsp. Ground Cinnamon

1/2 Ground Nutmeg

1/4 Ground Cloves

1/4 Ground Ginger

1    Cup Granulated Sugar

1/4 Cup Brown Sugar

1    Tbsp. Vanilla Extract (not imitation)

Preheat oven to 350 degrees F. and line 3 baking sheets with parchment paper. With an electric mixer, beat butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat on medium speed until combined. Add flour, salt and baking soda and beat on low speed until combined. Stir in half of the M&Ms. Roll into 1 1/2 inch balls and bake 2 inches apart for 8 to 9 minutes, until cookies are light in color but no longer glossy.

Remove from oven and press remaining M&Ms into the tops of the cookies. Allow to cool before removing from baking sheets. Makes 36 cookies.