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Recipe Swap – for May. 27, 2010

Outdoor work builds up big appetites this time of year, just as most of us have the least amount of time to cook. Meanwhile, first-of-the-season garden vegetables like asparagus, green onions, and rhubarb (and yes, rhubarb is a vegetable) beg for special recipes to enjoy them to the max. Here’s a mix of recipes from a variety of sources.

And remember, if you have a few spare minutes to jot down recipes and email or post them for our swap, we’re always happy to hear from you.

GRILLED PORK FAJITAS

Here’s a delicious summer barbecue recipe. The extra time waiting for the meat to marinate is worth it.

1 lb. pork shoulder blade

steaks, boneless

1 tsp. chili powder

1/2 tsp. EACH ground

cumin, coriander

1 clove garlic, minced

2 tbsp. lime or lemon juice

1 tbsp. EACH canola oil,

water

1 EACH sweet red and

green pepper, halved

1 large onion, halved

4 large flour tortillas

2 medium tomatoes, diced

1 c. shredded cabbage

1/2 c. shredded

Cheddar cheese

Place pork steaks in a zip-lock bag. Combine chili powder, cumin, coriander, lime juice, oil and water; pour over meat. Seal bag; marinate in refrigerator four to 24 hours, turning occasionally. Preheat barbecue on high; reduce heat to medium. Remove pork from marinade; discard marinade. Place pork steaks on the grill along with halved peppers and onion, cut sides down. Grill pork 8 to 10 minutes per side. Remove from grill; cut into strips and keep warm. When peppers are softened and slightly charred remove peppers and onions from grill. Slip skins off peppers. Slice peppers and onion. Meanwhile, wrap tortillas in foil and warm on top rack of barbecue. To serve, spoon pork strips, sliced peppers and onion evenly down the centre of tortilla. Sprinkle with tomatoes, cabbage and cheese. Fold tortilla to enclose filling. Serve with salsa if desired.

4 servings. Thank you for supporting the recipe swap! We love receiving readers’ favourite recipes and recipe requests.

We have published this recipe before for creating delicious homemade pizza dough.

MASTER PIZZA DOUGH

A simple pizza dough recipe (with variations) that makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

3 -3-1/2 c.

all-purpose flour

1 pkg. FLEISCHMANN’S

QuickRise Yeast*

3/4 tsp. salt

1 c. very warm water

(120 F to 130 F)

2 tbsp. olive or

vegetable oil

Cornmeal

In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s).

Top pizza as desired. Bake at 400 F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

*To use FLEISCHMANN’S Traditional Yeast: Use 1 package Traditional Yeast, 1 cup warm water (105 to 115 F), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.

Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.

**Master Pizza Dough fits the following pans: – 1 (15 x 10-inch) baking pan – 1 (13 x 9-inch) baking pan

– 1 (14-inch) or 2 (9-inch) deep-dish pan(s)

– For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]

ASPARAGUS PIZZA

This is a recipe I created myself last spring when my mom-in-law’s garden was producing abundant asparagus. – Lorraine

Prepared dough to fit

into a round pizza pan or

cookie sheet or see recipe

at left

1/2 c. sour cream

1/4 c. thinly sliced

sun-dried tomatoes

packed in oil

1/4 red or white onion,

thinly sliced

Asparagus, chopped

into 1-to 2-inch lengths

1 tbsp. canola oil

Pepper and salt

1/2 c. cheese of

your choice

Preheat oven to 400 F. Make pizza dough and roll out onto pan. Spread with sour cream. Meanwhile, steam asparagus until tender-crisp (about five to seven minutes). Drain and pat dry. Drizzle with oil and salt and pepper. Arrange asparagus, onion, and sun-dried tomatoes on pizza and bake 20 to 30 minutes until golden brown.

RHUBARB CRUMBLE

This is a recipe found in the dessert section of The Third Culross Community Cookbook featured on these pages earlier this spring. The cookbook is an updated release of an early cookbook from the 1970s created by the Culross Copper Club.

I made it last week and it is delicious! If you want a thicker crust on the top and bottom use an 8 x 8-inch pan instead.

1 c. flour

1 c. brown sugar

1/2 c. melted butter

3/4 c. oatmeal

1 tsp. cinnamon

1 c. white sugar

2 tbsp. cornstarch

1 c. water

1 tsp. vanilla

4 c. rhubarb, cut in

half-inch pieces

Mix first five ingredients until crumbly. Press half of mixture onto bottom and partway up the sides of a greased 13 x 9-inch pan. Sprinkle the rhubarb evenly over base. In saucepan, combine white sugar, cornstarch, water and vanilla. Heat to boiling; cook and stir until thickened. Pour over rhubarb, top with remaining crumbs. Bake at 350 F for about 45 minutes. Serve warm or cold with cream, whipped cream or ice cream.

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