Volume 1, Issue 2 February 2011

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A W o r d o f W i s d o m . . . E v e r y h e r b i n t h e s e a s o n
t h e r e o f , a n d e v e r y f r u i t i n t h e s e a s o n t h e r e o f
( D & C 8 9 )

Seasonal
Pa r s n i p a n d Pa n c e t t a T a g l i a t e l l e
produce
 12 slices pancetta, or grated parmesan cheese the packet for cooking time),
in these bacon sea salt, and freshly cracked then drain, reserving a little
black pepper of the cooking water.
recipes  1 handful fresh rosemary,
thyme or summer savory, In a large, non-stick frying Mix the pasta with the pars-
leaves picked
 Parsnips pan fry your pancetta and nips and pancetta and stir in
 4 good pats (tsp) of herbs in half the butter for 2 the rest of your butter and
butter minutes on medium heat. the Parmesan, adding a little
 Dried Plums  2 cloves garlic, peeled, of the cooking water to
Add the garlic and parsnips. loosen the mixture and make
finely, sliced
 Raisins  2 parsnips, peeled,
Cook for a further 3 minutes, it creamy and shiny.
until the pancetta is slightly Season to taste.
halved, finely, sliced, golden and the parsnips
 Kale lengthwise have softened nicely. Serves 4
 1 pound dried tagliatelle
(long flat pasta noodles) Cook your tagliatelle in Recipe from Jamie Oliver
salted boiling water (check foodnetwork.ca
 3 good handfuls fresh

B r a i s e d C h i c k e n w i t h In the winter, when

F r o m Yo u r
D r i e d P l u m s many fresh fruits
Food
Storage  2 tablespoons olive oil over medium-high. Season are out of season,
chicken with salt and pepper.
 8 bone-in, skinless Cook in two batches, until dried fruit is a
 Pasta chicken thighs (about 3 browned, 6 to 8 minutes,
pounds total) turning halfway through. great source of
 Dried fruit  Coarse salt and ground Transfer to a plate.
pepper variety and
 1 medium onion, To pot, add onion, and sea-
 Corn meal chopped son with salt and pepper. nutrition.
Cook, stirring, until onion be-
 1 tablespoon all-
 Baking goods purpose flour
gins to brown, 3 to 5 minutes
(reduce heat if browning too 10 minutes; stir in dried
 2 cups dry white wine, quickly). Add flour; cook, plums. Serve with polenta or
 Powdered milk (or replace with chicken stirring, 1 minute. Add wine mashed potatoes.
broth) and chicken along with any
 Broth  1 cup pitted dried plums accumulated juices. Serves 4

In a 5-quart Dutch oven or Cover, and cook until chicken Recipe from
heavy pot with a lid, heat oil is opaque throughout, 8 to Marthastewart.com
 Page 2
 2 tablespoons olive oil,
plus extra for sautéing
if desired
 3/4 cup finely
chopped onion
 2 cloves garlic, finely Add the onion and garlic
minced
 1 quart chicken stock or begin to turn translucent,
broth
 1 cup coarse ground
cornmeal
 3 tablespoons
 1 1/2 teaspoons salt
 1/4 teaspoon black
(continued from “Polenta”
above)
Heat 2 Tbsp olive oil in a
large sauté pan over med-
high heat. Add mushrooms
and cook about 4-6 minutes
(mushrooms should give up
some water shrinking a bit
and changing color). Ad Kale
and about 2 Tbsp water and
cover the pot to steam the
kale for a few minutes until it
softens slightly. Add this to
the polenta recipe above
before adding the cheese.
Both versions are delicious
served plain or with a tomato
pasta sauce on top.
Good cheese (like fresh
parmesan) can seem expen-
sive but a little bit will fla-
vor a whole dish and the
leftover cheese can be
stored in the fridge and
used for a month or two.
Not an official publication of the Church of Jesus Christ of Latter-day Saints—Design and recipes by Jeanetics.net 2011 Copyright retained where not otherwise noted
Polenta (side
pepper low boil and stir every
few minutes. Cook about
 1/3 cup fresh parme-
15 minutes or until the
san cheese grated
cornmeal has absorbed
In a saucepan heat the olive most of the broth and is
oil over medium-low heat. soft and creamy. Add the
butter and gradually add
and cook until the onions the Parmesan, season with
salt and pepper.
about 4 to 5 minutes.
Serve as is, or pour into 9
by 13-inch cake pan lined
Turn the heat up to high,
with parchment or wax
add the chicken stock, bring paper. Place in the refrig-
to a boil. Gradually add
erator to cool completely.
the cornmeal while continu-
ally whisking. Turn heat to a
Car amel
1/2 C sugar
1 C flour
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 tsp nutmeg
1 tsp vanilla
1/2 C milk
1 C raisins
4 Tbsp softened butter
1 C brown sugar
Preheat oven to 350*.
Prepare a sheet pan (or
cookie sheet) by covering
with a piece of foil. This is
not necessary but will help
Food Tips:
Coarse ground cornmeal
can be found by the regular
corn meal and is sometimes
labeled as polenta. Regu-
lar cornmeal could be used
instead.
If you feel adventurous corn-
meal can be ground from
food storage dried corn.
In the Season Thereof
dish)
Raisin
catch any bubble-over of
the pudding. In a 2 quart
or 8x8 baking dish com-
bine the dry goods. Cut in
2 tablespoons of the but-
ter. Add the vanilla, milk
and mix just to combine.
Fold in the raisins and
spread the doughy batter
out on the bottom of the
pan.
In a pot combine brown
sugar with 2 cups water
and 2 tablespoons of the
butter. Bring to a boil
them pour over the batter
in the baking dish. Do not
Both corn meal and dried
corn (like popcorn) count
toward total grain stor-
age.
Once set up, turn the po-
lenta out onto a cutting
board and cut into
squares, rounds, or trian-
gles. Brush each side with
olive oil and sauté in a
nonstick skillet over me-
dium heat.
Mushroom and Kale
Polenta (main dish varia-
tion)
Additional ingredients:
2 C sliced mushrooms
1 C washed chopped kale
Pudding
stir. Place on the foil-
lined sheet pan and
place in the oven.
Bake 30 minutes. Serve
warm, and also cann be
served with a scoop of
vanilla ice cream.
Serves 9
Any time milk is called for
in a recipe that will be
cooked on the stovetop or
baked in the oven replace
it with reconstituted (mixed
up with water) powdered
milk. Once it has cooked it
won’t taste any different.