Green Adventures Camp 2011

Recipes from Mary's Kitchen

All the recipes listed below are ones that Mary D., campers, and staff have prepared at GAC 2011.  Almost all vegetables used are from our camp garden and farm. Click here for recipes from 2010.

Week 1 (Green Eggs, Strawberry Fruit Leather, Worms in Dirt, Chive Dip, and Strawberry Rhubarb Crisp)

Week 2 (Bee Hives)

Week 4 (Egg Drop Soup and Fried Green Tomatoes)

Egg Drop Soup
16 cups water
3 Tbsp “Better than Bouillon” vegetable base
grated ginger
soy sauce

Bring to a boil, slowly drop in 8 eggs, well beaten

Top with chopped green onions


Fried Green Tomatoes
INGREDIENTS
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal (I used Panko)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

METHOD
1. Cut unpeeled tomatoes into 1/2 inch slices.  Sprinkle
slices with salt and pepper.  Let tomato slices stand for
15 minutes.  Meanwhile, place flour, milk, eggs, and bread
crumbs in separate shallow dishes.

2.  Heat 2 Tbsp of olive oil in a skillet on medium heat.
Dip tomato slices in milk, then flour, then eggs, then
bread crumbs.  In the skillet, fry half of the coated
tomato slices at a time, for 4-6 minutes on each side or
until brown.  As you cook the rest of the tomatoes, add
olive oil as needed.  Season to taste with salt and
pepper.

Bee Hives (6-8 servings)
1 pkg Jiffy Bran with Dates Muffin Mix
1/4 cup brown sugar
1/4 cup margarine or butter
2 Tbsp honey
1 egg
1/3 cup milk
1/3 cup raisins

Preheat oven to 400.
Grease a muffin pan (do not use paper liners).
Cream brown sugar, butter, and honey. Coat inside of muffin pan with this mixture.
Blend remaining ingredients together. Batter will be slightly lumpy.
Fill muffin cups 1/2 full.
Bake 15-17 min.
Remove immediately and invert on serving plate.

Green Eggs

Scramble one egg per child plus chopped spinach or collected greens (we used freshly harvested lamb quarters and chives from our garden) and a little onion or mint.

Strawberry Fruit Leather
Fill blender with Strawberries.
Add 3 Tbls of Honey and blend to a pulp.

Pour onto cookie sheet lined with parchment paper.
Bake at 120 until dry (at least and hour).
Cool completely in refrigerator.
Cut into wide strips with a pizza cutter or knife.

Worms in Dirt
Vanilla Yogurt
1 chocolate graham cracker (the dirt)
strips of fruit leather (the worm)

Put yogurt into cup.

Crumble graham cracker into yogurt.
Add strips of fruit leather.

Chive Dip (to be eaten with veggies)
-Mix together
---Plain Yogurt
---Sour Cream
---Fresh Chopped Chives (from our Project Grow Lakewood Garden)
-Chill overnight and serve.

Strawberry Rhubarb Crisp
Ingredients:
-1 quart choppped strawberries       -3/4 cup flour
-3 cups chopped rhubarb stems       -3/4 cup brown sugar
-1 cup sugar                                  -3/4 cup oatmeal
-3 eggs                                         -1/2 tsp baking soda
-1 tsp vanilla                                 -1/2 tsp baking powder
-1/2 tsp cinnamon                         -1/3 cup melted butter

Mix together strawberries, rhubarb, sugar, eggs, vanilla, cinnamon and pour into baking dish.
Mix other ingredients and pat on top of strawberry rhubarb mix.
Bake at 350 for 45 minutes.

Recipes from 2010

Mary's Frozen Yogurt Special

Ingredients:
3 bananas
24 ounces strawberry yogurt (I used vanilla)
10 ounces frozen strawberries, thawed, with the juice
8 ounces canned crushed pineapple, with the juice

Instructions:
Dice or mash bananas and place in a large mixing bowl.
Stir in remaining items.  I spoon into 5-oz dixie cups and
put a craft stick in each filled cup.  Freeze at least 3
hours or until firm.  Remove from cup before serving and
enjoy!!!

Fried Green Tomatoes

INGREDIENTS
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal (I used Panko)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

METHOD
1. Cut unpeeled tomatoes into 1/2 inch slices.  Sprinkle
slices with salt and pepper.  Let tomato slices stand for
15 minutes.  Meanwhile, place flour, milk, eggs, and bread
crumbs in separate shallow dishes.

2.  Heat 2 Tbsp of olive oil in a skillet on medium heat.
Dip tomato slices in milk, then flour, then eggs, then
bread crumbs.  In the skillet, fry half of the coated
tomato slices at a time, for 4-6 minutes on each side or
until brown.  As you cook the rest of the tomatoes, add
olive oil as needed.  Season to taste with salt and
pepper.

Enjoy!!

Hummus

Ingredients:

1 1/2 cups dried chickpeas, soaked overnight and boiled until very soft or 1 15-oz. can of chickpeas
3 medium cloves garlic, minced
1 1/2 teaspoons salt
dash of tamari (or omit salt altogether and just add a little more tamari)
juice of 2 medium lemons
3/4 cup tahini
1/4 packed cup finely minced fresh parsley
lots of freshly ground black pepper and cayenne pepper to taste
1/4 cup minced scallions

Mash chickpeas to a smooth consistency by hand. Then mix in rest of the prepared ingredients. Adjust flavors to taste.
or
Put everything into a food processor and blend until it has a smooth consistency, adjust flavors to taste.

Candied Mint Leaves

Mint leaves, violets or other edible flowers
1 egg white
1 tbsp. orange juice
Sugar

Beat egg white with 1 tablespoon orange juice until frothy. Paint over leaves or flowers. Sprinkle sugar to cover. Lay on waxed paper or cookie tray. Dry for a few days or put in 200 degree oven for 10-30 minutes as needed to dry. Serve with fruit or dessert.

Radish Pickles

Ingredients:
2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black peppercorns
3/4 cup rice vinegar
1 tablespoon sugar

Directions:

Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes. Set aside until the radishes have softened slightly but are still crisp, about 2 hours. Alternatively, transfer the salted radishes without the water and ice cubes to a Japanese pickle maker and screw down the top.

While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes.

Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes. Remove from the heat and cool until the pickling mixture is just warm to the touch.

Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover. Seal tightly and refrigerate at least 1 day to mature.

Sun Pickles

Ingredients:

Gallon Jar
Cucumbers, enough to fill jar
Garlic
Fresh Dill
6 1/2 cups of water
3 1/4 cups white vinegar
1/2-2/3 cup salt
3 teaspoons alum

Directions:

Pack cucumbers, dill, and garlic in jar.
Mix water, vinegar, salt, and alum in another container.
Pour the brine over the cucumbers.
Cover the jar and set it outside in the sun for 2 days, 3 days if it is cloudy.
Refrigerate and serve!

Fool Proof Yogurt

Materials:

1/3 cup plain yogurt with active culture and no additives
1 3/4 cups powdered milk
4 cups very warm water
5 one-cup containers with lids, such as jelly jars, old yogurt containers, or other food cups with lids
bowl
whisk
cooler (incubator)
fruit topping or pie filling
spoons

Directions:

1. In a bowl, mix powdered milk and water.
2. Stir with wire whisk until dissolved. Add the yogurt and whisk or blend until most clumps are dissolved.
3. Pour the mixture into the cups, cover and let stand (warm) in the cooler for 6-8 hours. During this “incubation time” the bacteria will multiply, ingest the milk sugar (lactose), and thicken the milk turning the mixture into yogurt.
4. Refrigerate and enjoy.

Ratatouille

Ingredients:
1 medium size eggplant, cut into 1/2 in. slices, then quarter each slice.
3 medium size zucchini, cut into 1/2 in. slices.
1/2 tsp salt
1 red onion, thinly sliced.
2 red bell peppers, cut into thin strips.
1 clove garlic, chopped.
3 medium size ripe tomatoes, chop into chunks.
3 Tbs chopped fresh flat leaf parsley
5 Tbs extra-virgin olive oil
freshly ground black pepper to taste

Directions:
1. Drain eggplant and zucchini on paper towels.
2. Heat skillet with 1 Tbs. olive oil on med. heat.
3. Saute zucchini for 1-2 min. each side. Remove to clean plate.
4. Add 2 Tbs olive oil to skillet and saute eggplant, lightly browning on both sides. 5. Place on clean plate.
6. Add 2 Tbs olive oil to skillet and saute onion and peppers for 10 min. or until soft.
7. In Heavy bottomed pot over medium heat, heat some olive oil and add tomatoes, garlic, salt, and pepper. Cook 5-7 min.
8. Add eggplant, zucchini, and parsley.
9. Cover the pot bring stew to simmer and then cook on low for 10-12 min.
10. Raise heat to med. low, remove cover, and cook for another 12-15 min.

Ratatouille can be served hot or cold.

Green Tomato Salsa

Ingredients:
6 green tomatoes, coarsely chopped
1 jalapeño, large, seeded and finely chopped
6 green onions, finely chopped
1 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice or red wine vinegar
1 teaspoon kosher salt
freshly ground black pepper, to taste
1/4 cup sweet onion, finely chopped

Directions:
Combine all ingredients. Cover and leave at room temperature for 2 hours before serving.

Corn Tortillas

Ingredients:
2 cups freshly ground corn masa dough for tortillas (about 17 ounces), or make masa dough with 1 3/4 cups masa harina (corn tortilla mix; about 8 1/2 ounces) mixed with 1 cup plus 2 tablespoons warm water
Warm water

Directions:
Place fresh masa or masa harina mixture in large bowl. Add warm water to dough by tablespoonfuls as needed, kneading until dough is soft, smooth, and pliable but not sticky. Shape 3 tablespoons dough into ball for each tortilla and arrange on sheet of foil; cover with plastic wrap to prevent drying.

Place 1 large griddle or skillet over medium-low heat; place second large griddle or skillet over medium-high heat. Cut two 8-inch rounds from 1 heavy-duty resealable plastic bag. Place 1 plastic round on bottom half of tortilla press; place 1 dough ball in center. Top with second plastic round. Close press, flattening dough to 5-inch round (about 1/8 inch thick). If tortilla thickness is uneven, lift dough round in plastic and rotate 180 degrees. Press tortilla lightly to even out.

Peel off top sheet of plastic. Use bottom plastic round to transfer tortilla to 1 hand with part of tortilla dangling off; peel off plastic round. Hold hand with tortilla over cooler griddle. Let dangling portion of tortilla catch at front half of griddle and slowly sweep hand backward, easing tortilla onto griddle without wrinkling. Cook tortilla until it looks slightly dry at edges and starts to release from griddle surface, about 45 seconds. Lift tortilla with fingers and place, uncooked side down, on hotter griddle. Cook until brown spots appear on bottom, about 1 minute. On same griddle, turn tortilla over again. Cook until bottom browns and parts of tortilla puff up, about 1 minute longer. Transfer tortilla to cloth-lined basket and cover with cloth or wrap tortilla in large sheet of foil and keep warm in 250°F oven. Repeat with remaining dough balls, adding tortillas to basket or foil packet. (Tortillas can be made 2 hours ahead. Wrap in aluminum foil. Rewarm in 300°F oven 15 minutes.)

Zucchini Bread

Ingredients
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

Directions
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

Curry Pickles

Ingredients

2 pounds cucumbers, peeled, seeded, and diced
1 pound onions, diced
1 pound cauliflower, diced
1/2 pound carrots, peeled and diced
1/2 cup salt
3 cups cider vinegar
1 cup water
1 1/2 cups sugar
2 tablespoons minced fresh ginger
2 tablespoons mustard powder
1 tablespoon turmeric
1 teaspoon curry powder

Procedures
1.    Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.

2.    Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil. Add the drained vegetables and return to a boil. Simmer for 5 minutes.

3.    Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.