Recipes by Deirdre Holmes (Page 6)
Homemade Vegetarian StockA nice vegetarian stock can easily be made at home. I don’t use a specific recipe, since many different vegetables (including the stems, ends, trimmings too tough to eat directly) in varying quantities can be used. Some of the more common stock ingredients include onions, garlic, leeks, scallions, carrots, potatoes, celery,… |
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My apologies to American school childrenI’m sorry to deliver some disappointing news: the USDA has decided not to include Vergennes High School’s maple-mustard kale chips in the finals of the first national healthy school lunch recipe contest. As a team of dedicated and creative high school students, staff and a local chef, we created the following delicious and nutritious… |
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The Sweetest SeasonStepping over slowly melting patches of snow, I am out checking buckets. I hope to be met by the satisfying sound of a steady drip. It’s March in Vermont, the highest maple syrup producing state, and the sap is running!This is the glorious, though frequently muddy, transition season between frozen-solid winter, and… |
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Apple-Cheddar MuffinsAs a child, I used to love a Dutch apple pie made with cheese. It was the perfect blend of sweet and savory baked up in a slice of warm deliciousness. These muffins offer that same nourishing combination, but are easier to make and take along. They are perfect for picnics, a quick breakfast and school lunches.Inspired by a Cabot… |
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True Love BrowniesTwo years ago around Valentine’s Day, I was working as a nutrition coach for the Vermont Biggest Loser competition, and I wanted to offer my hard-working team a delicious treat: something they had been avoiding diligently, such a brownies. We had turned their diets around in order to stabilize their blood sugar levels. The team was… |
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Turnips Turn up in Alfredo SauceHow often do you turn to turnips? Perhaps not often enough? A sorely overlooked vegetable today, the turnip has been eaten in Asia and Europe for 4,000 years. The Greeks and Romans both appreciated the turnip and developed several varieties. It was popular in Europe until the potato took over as the number one tuber of choice.… |
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Great Glorious GreensGREEN LEAFY VEGETABLES are an essential food most frequently missing in modern diets. Learning to cook and eat greens is a significant way to create and maintain good health. When you nourish yourself with greens they naturally crowd out foods that are less nutritious. Greens help boost your immune system, strengthen your blood and… |
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Green Tomato, Apple, Custard PieNot a tomato quiche, not a dessert apple pie either, but a perfectly balanced, sweet-savory dinner pie which helps you use up those green tomatoes on your counter in the fall.Green Tomato, Apple, Custard PieMethod:Preheat oven to 375º.In a medium-sized bowl, beat eggs and add milk, salt, maple syrup and cinnamon.Arrange green tomato… |
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A Hollowed Halloween TreatIt’s Halloween. On this day which has become synonymous with candy, candy, candy, I like to make a special sweet treat which is not only much healthier (granted, it’s not hard to be healthier than candy), but also celebrates the produce, colors, flavors and aromas of fall.Pumpkins are wonderfully high in antioxidants and… |
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Making Apple ButterApple season is inescapable in Vermont. The apple orchards are buzzing with pickers, weekends are booked with apple or cider festivals of one sort or another and we munch on the sweetest, freshest, crunchiest apples several times a day.I have filled many bags, the most aesthetically pleasing ones have been eaten and the rest are… |
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