Wednesday, March 4, 2009

January 23

Many apologies for the delayed posting. Here's what we whipped up for sixteen hungry students on January 23rd. We started with a Shredded beet salad with tahini dressing, then some Potato soup with dumplings and a wild rice vegetable bake. We rounded it all off with homemade granola bars using Agora's own recipe (it's a keeper!). The rest of the recipes came from Simply in Season (World Community Cookbooks). The tahini dressing was as easy as it gets and very tasty, I would put it on other veggies too. To be honest, I'm not sure if I'd use the dumpling recipe again but you can find others at Bon appetite!

Shredded Beet Salad

(from Simply in Season, tripled to serve 12)


6 cups beets (cooked, peeled and shredded)

1 ½ cups fresh parsley (chopped)

¼ cup olive oil

1/3 cup lemon juice

1/3 cup onion (finely chopped)

3 tablespoons sugar

1 teaspoon salt

Pepper to taste

3 cups carrots (shredded)

12 hard boiled eggs (sliced)

1 cup fresh parsley (chopped; optional)


Combine everything except beets in a large bowl and gently mix. Garnish with eggs and parsley and serve with tahini dressing.

Tahini Dressing

(doubled from Simply in Season)

1 cup tahini

1 cup vegetable oil

½ cup lemon juice

¼ cup soy sauce or tamari

Water for desired consistency

Add all ingredients to a jar with a tight fitting lid and shake to combine.

Potato Soup with Dumplings

(from Simply in Season, tripled to serve 12)


1/3 cup butter

1 cup onion (chopped)

9 cups potatoes (diced)

6 cups vegetable broth

2 teaspoons salt

½ teaspoon pepper

1 cup celery with leaves (chopped; optional)

1 ½ cup carrots (diced or shredded; optional)

½ teaspoon seasoning such as ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika

6 cups milk

½ cup flour


1. Melt butter in large saucepan. Add onion. Sauté until translucent

2. Add potatoes, broth, carrots, celery and seasoning. Cover, and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to saucepan.

3. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly.


3 large eggs (beaten)

1/3 cup milk

1 1/2 cup flour


1. Combine together and drop mixture by teaspoonfuls into simmering soup.

2. Simmer 5 more minutes. Serve with fresh parsley and shredded cheese, if desired.

Wild Rice Vegetable Bake

(from Simply in Season, doubled to serve 12-16)


2 cups wild rice

4 cups onion (chopped)

2 cups pearl barley

4 cups each sweet potatoes, winter squash, parsnips (peeled and cut in 1 inch pieces)

2 cups cider or apple juice

6 cups chicken or vegetable broth


1. Rinse rice in cold water and strain. Boil gently in 8 cups water for 10 minutes. Drain.

*Since some of the nutrients from the rice will have dissolved into the boiling water, save it to mix with bouillon powder for broth.
2. Sauté onion in ¼ cup olive oil or butter.
3. Place barley with onions and wild rice in large casserole dish or two 9 x 13 inch baking pans. Stir.

4. Spread cubbed vegetables on top of grains. Sprinkle with salt and pepper.

5. Pour cider and broth on top. Cover tightly with foil or lid. Bake at 375F/ 190C for 1 hour or until veggies are tender and most of the liquid is absorbed.


(from Agora; doubled to make 48 for lots to take home!)

* 6 cups quick-cooking oats
* 2 (14 ounce) cans sweetened condensed milk
* ¼ cup butter, melted
* 2 cups flaked coconut
* 2 cups sliced almonds
* 2 cups miniature semisweet chocolate chips
* 1 cup sweetened dried cranberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13 inch pans.

2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.

3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares (makes about 48 squares: 4 x 6) then let cool completely before serving.

Note: feel free to play with what kind of nuts and dried fruit you add, depending on what's on hand.