Archive for the ‘Crowd-Sourced Recipes’ Category
A big part of in.gredients is getting to know our community. Austin is filled with people who care about food, sustainability and building community with their neighbors.
Meeting Maggie- the writer, photographer and recipe developer for From Maggie’s Farm- was like a breath of fresh air. With a big heart and an even bigger laugh, she filled in.gredients with her magnetic personality as she wandered around getting inspired for her feature on our website.
Maggie is a farmer in the hill country of Texas. Known for her canned goods, she produces artisan foods using sustainable, organic food from her garden. Her blog is full of stories about life on the farm. The challenges and humor that comes with raising goats, chickens, ducks and rabbits. Beautiful photographs accompany every post, and best of all are the recipes. Oh, the recipes.
After her trip to in.gredients, Maggie developed a Pumpkin Pork Belly Mixed Bean Cassoulet recipe that is drool-worthy. This recipe was made from items that she found in the store, and she wrote a two part series about her trip to in.gredients.
Maggie took the time to get to know the store and our ethos. By writing up such a thoughtful review of her experience she emphasizes the importance of shopping mindfully and supporting local farmers and businesses.
Her budget for most meals is $5 per person, and she was able to prepare this dinner-party-worthy dish AND meet her budgeted allowance. A win for Maggie and a win for the store.
We’re blessed to have such a vibrant food community. The people of Austin love to grow, gather, produce and eat together. And when you’re filling your stomachs with Maggie’s pumpkin pork belly, you remember why you love living in Austin.
Her delicious recipe can be found here. Happy Eating!
We’re adding in-house salad to our menu!
This week, our lovely TK made a vegan, raw kale salad packed full of super foods.
It’s the kind of salad that will probably leave you feeling like a super-hero for the rest of the day.
Kale and chia seeds… Need we say more?
And at only $.60 an ounce, you can get a bowl of salad for about $3.00- talk about an incentive to eat healthy.
in.gredients In-house Kale Salad
in house recipe from TK
- 1 bunch JBG kale ($3.00 a bunch)
- 1/2 pound of Tecolote bell peppers ($4.50 a lbs- $2.25 for 1/2 pound)
- 2 lemons ($2.00 a lbs, $1.50 for 2 lemons)
- 2 tbsp honey ($.44 for 2 tbsp)
- 2 tbsp chia seeds ($.56 for 2 tbsp)
- 2 tbsp sunflower seeds ($.24 for 2 tbsp)
- 4 tbsp raisins ($.38 for 1/4 cup)
- 2 tbsp olive oil ($.81 for 2 tbsp)
- garlic salt (to taste)
Approximate total for in.gredients: $9.18
Approximate per person for a family of four: $2.30
First things first, wash and de-stem your kale. You will want to take some time to massage the kale to tenderize it.
Cut up the bell peppers, and toss the veggies with the chia seeds, sunflower seeds and raisins.
To finish off the dish, combine the olive oil, lemon juice, honey and garlic salt and toss with the salad. Then enjoy. This salad will keep well (covered) for a couple of days in the fridge.
It’s time for a dessert. Having gone a week of daily recipes without offering up a dessert seems down right silly.
To make up for it, we bring you a recipe that has Fall written all over it. There’s something about pair
ing apples with cinnamon that turns any dish into a perfect celebration of the season. The fantastic thing about this recipe is that it only has a few in.gredients, is easy to make, and it seems kind of fancy.
So, to make the dessert debut, we give you baked apples stuffed with toasted walnuts, honey and cinnamon.
Adapted from The Greedy Gourmet
- 1 tsp ground cinnamon
- 4 tbsp honey ($3.50 a pound, $.44 for 4 tbsp)
- 2 tbsp brown sugar (optional) ($2.25 a lbs, $.14 for 2 tbsp)
- 4 oz walnuts, roughly chopped ($2.75 for 4 oz)
- 4 Top of Texas apples ($1.90 a pound)
- lemon juice ($2.00 a pound, approximately $1.00 for 1 lemon)
approximate in.gredients total: $6.23
approximate cost per person for a family of four: $1.55
Heat the oven to 375 degrees. Mix the chopped nuts with the cinnamon and honey in a bowl. If you are feeling the need for an extra sweet kick, add in the brown sugar.
Next, you will want to core the apples-scooping out the insides so you have enough room to stuff in the nut mixture. You will also want to score (make shallow cuts) the apples around the middle. Place the apples in a baking dish.
This is where it gets fancy, messy and a can be a little bit frustrating. You will want to fill the apples with the nut mixture, which works best if you spoon a little in the apple and carefully use your fingers to pack the apple full.
Our local, Top of Texas apples are pretty adorable and tiny, so the stuffing might be challenging. If you get to a point where you feel like throwing the whole dish out the window, take a step back and make a few tweaks. You can easily cut the apples up, toss with the nut mixture and bake it into a crumble. Both ways are going to taste delicious, so do whatever is the easiest for you.
You will then bake the apples 30-40 minutes until the apple is golden and soft. If the apple starts to brown before it is ready, you can cover it with foil.
This dish is delicious served with greek yogurt (a healthier option than ice cream.)
A few notes on the recipe. Small apples will need a shorter cooking time, so make sure to keep your eye on them when they are baking. And if you have extra nut mixture, place it in a separate baking dish, cover it with foil, and pop it in the oven with the apples. That way you can serve the apples with the extra stuffing and nothing goes to waste.
We are big believers in snacking.
What is an afternoon without your 15 minute snack break?
Having something that is healthy and filling can make all the difference when you have a long day ahead of you. There are a number of choices, but one of our favorites is hummus. This middle-eastern dish is easy to prepare, and it makes enough for the whole week.
Pop it on a carrot stick, smear some on pita bread or spoon it directly into your mouth. This hummus is versatile and can also make appearances in your lunch (greek inspired wrap, anyone?)
Worlds Best Hummus
Adapted from The Whole Life Nutrition Kitchen
- 3 cups cooked garbanzo beans ($1.20 for 1/2 pound)
- 1/2 cup sesame tahini ($1.52 for 1/2 cup)
- 1/2 cup squeezed lemon juice ($2.00 a pound)
- 1/4 cup extra virgin olive oil ($1.64 for 1/4 cup)
- 2-3 cloves of garlic, crushed ($1.10 for a head)
- 1 tsp ground cumin
- 1-2 teaspoons sea salt
- 1/4 cup water
Approximate in.gredients total: $7.46
First things first, you’ll need to cook the beans. You can either soak them overnight, or you can place the beans in a pot and cover with 2 inches of water. Bring to a boil, then reduce the heat. Simmer for 4-5 minutes. Remove from heat and let the beans soak in the warm water for 1 hour.
Now to cook the beans. Drain the water and rinse the beans. Then, dump them back in the pot and cover with several inches of cold water. Bring the water to a boil. Let simmer on medium heat, covered, for an hour or until tender.
Once those bad boys are done, all you need to do is combine the ingredients into a food processor and process until smooth and creamy. You’ll want to taste the hummus and add more lemon, tahini, garlic or salt to taste.
Any hummus you don’t plan on eating during the week will freeze well.
Austin is blessed to have so many people who care about food. Here at in.gredients we’re all about fostering that community, and with the huge local food blog scene, we think it’s about time to start our own ATX Food Blog Spotlight.
This week I had the pleasure of meeting and talking recipes with Michelle from The Kid Can Cook. Not only does she have incredible recipes on her blog, they’re designed so that your kid can be a part of the meal preparation. For those of you with children, you know how awesome it can be to get a kid interested and involved in the kitchen.
This fall-inspired granola is perfect for a yogurt parfait or just to have around for snacking. With pumpkin seeds, candied ginger and pumpkin pie-esque spices, this take on the classic is a perfect way to celebrate the season.
Original Recipe from The Kid Can Cook
Makes about 4 cups or 16 servings
- 3 cups rolled oats ($2.00 a lbs)
- 1 cup pumpkin seeds ($1.35 for 1 cup)
- 1/4 cup candied ginger ($1.25 for 1/4 cup)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 cup raw sugar ($.30 for 1/4 cup)
- 1/3 cup canola oil ($.50 for 1/3 cup)
- 1/3 cup maple syrup ($1.81 for 1/3 cup)
- 1 cup dried cranberries ($1.82 for 1 cup)
Approximate total for in.gredients: $9.03
Approximate total per person (16 servings): $.56
Preheat your oven to 250 degrees F and prepare two cookie sheets with a layer of parchment paper.
In a large bowl, combine oats, pumpkin seeds, candied ginger, all the spices, and the raw sugar. Stir until well mixed. In a separate bowl, whisk together canola oil and maple syrup. Hint: If you measure the oil out first, the measuring cup will be lubricated, making it easier to get all the maple syrup out.
Pour the oil and syrup mixture over the dry ingredients and mix together with a spatula until well coated. Spoon out in a single layer on the prepared cookie sheets and bake in the oven for about one hour, stirring gently every 15 or 20 minutes to make sure the granola is browning evenly.
Remove from oven when crisp and golden brown. Allow the granola to cool slightly before adding dried cranberries and tossing to combine. Store in an airtight container in your pantry and enjoy!
Some days you need a hearty meal. One that sticks to the ribs and leaves you full for hours.
The kind of dish that has the family licking the plate clean.
A big dish of creamy pasta will hit that hearty-meal-craving. Using local vegetables from the store, you can add a healthy spin on the traditional fettuccine alfredo.
We priced it out for you so you can come to the store knowing exactly what (and how much) you will need of each ingredient.
Fettuccine Alfredo with Kale, Zucchini and Italian Pork Sausage
Adapted from Eating Well
- 2 cups Mill King whole milk ($3.75 for 1/2 gallon, $.47 for 2 cups)
- 8 cloves german red garlic from Tecolote farms ($1.10 per head)
- 2 tbsp Nancy’s cultured cream cheese ($2.80 for 8 oz, $.35 for 2 tbsp)
- 3/4 cup parmesan sarvecchio cheese ($6.25 for 1/4 lbs, about 3/4 cup)
- 1/2 tsp salt ($.02 for 1/2 tsp)
- Pepper to taste ($.14 for 1 tsp)
- 1 lbs tri colored fettuccine from Gourmet Texas Pasta ($5.50 a lbs)
- 1 tbsp olive oil from Napa Valley Naturals($.20 for 1 tbsp)
- 1/2 lbs Italian pork sausage from Burgundy Pasture Beef ($9.00 a lbs, $4.50 for 1/2 lbs)
- 1/2 lbs zucchini from Perdernales Valley Farms($1.25 for 1/2 lbs)
- 1/2 a bunch of JBG’s curly leaf kale ($3.00 a bunch, $1.50 per half bunch)
Total for recipe in.gredients: $23.73
Cost per person for a family of four: $5.93
you will have some extra milk, cream cheese, pork sausage and kale. All great ingredients you can use for another meal.
Boil a large pot of water
Chop zucchini and wash, remove stems and chop kale.
Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15-25 minutes. Let cool slightly.
Puree milk and garlic in a blender until smooth (or use an immersion blender.) Return to the pan and season with salt and pepper. Keep the sauce warm.
Meanwhile, cook the fettuccine until tender, 8-10 minutes and transfer to a warmed large bowl.
Heat olive oil over medium high heat and cook crumbled pork sausage. Once pork sausage is almost down, add in chopped zucchini. Cook for another 3-4 minutes, adding the kale in last. You will want to only cook the kale for only a couple of minutes, so make this the last step of the meal.
Whisk cream sauce and 1/2 cup parmesan into the sauce. Add the fettuccine, sausage and vegetables. Toss and serve immediately. Sprinkle the remaining 1/4 cup parmesan over the dish once served.
by Colleen Doyle
Many people have asked me if I miss eating snack foods like chips, crackers, and granola bars, which are only available in packaging. To my surprise, after nearly a year of working toward zero-waste, I can honestly answer that I don’t crave any packaged food—savory, salty, or sweet. I’ve managed to find healthy, package-free replacements to satisfy every kind of hankering. Here is a recipe for sweet and hearty energy cubes. The measurements are approximate. I used what I had on hand—any other nuts, seeds, fruits and grains can be substituted.
1 cup honey
1 cup nut butter (I used almond)
1 cup popped amaranth
0.50 cup chopped almonds
0.50 cup chopped dried apricots
0.50 cup sunflower seeds
0.50 cup pumpkin seeds
1. Heat honey until warm. Slowly add nut butter until just mixable.
2. Mix in the remaining ingredients one by one. When the mixture became too stiff to stir, I used my hands to fold in the rest of the dry ingredients.
3. Press the mixture into an oiled 8×8” pan. Cool for one hour.
4. Cut into 1 inch cubes. Store in the refrigerator for up to one month or freeze indefinitely.
(image: Colleen Doyle, No Trash Project)
by Colleen Doyle
Homemade oat milk’s a wonderful solution to a packaging problem. Store-bought oat milk (and many other boxed liquids) come in a drink cartons comprised of 75% paper, 20% plastic, and 5% aluminium foil. There’s usually a plastic pour spout on the top of the carton. Making your own cuts down on packaging waste – and is also far more economical.
A quart of organic oat milk from the store will usually cost around 3 to 4 dollars. The oat groats I bought in bulk only cost $1.69/lb. Oat milk’s smooth and creamy. Many agree that of all the milk substitutes, oat
milk in most similar to dairy in texture. Cooked oat milk tastes nutty; raw oat milk has a slightly grassier flavor. Both are easy to make!
0.25 cup raw organic oat groats
4 cups water
0.25 tsp of sea salt
Directions: Cooked oat milk
1. Soak the oat groats in a bowl of water for about 8 hours. Rinse the oats and discard the soaking water.
2. Place the oats, salt, and 1 cup of water in a saucepan. Bring to a boil then cover and simmer over low heat for 40 minutes. Remove from heat and let the oats cool completely.
3. Blend the cooked oats with the 3 cups of water until very smooth (I used my immersion blender and added the water directly to the saucepan—which meant less dishes to wash afterwards!).
4. Strain through a fine mesh strainer into an airtight container. You can reserved the solids to use in a baking recipe (I simply warmed mine up with a little water and ate them as a porridge the next morning).
You can also make raw oat milk:
1. Leave the soaked and rinsed oats in a colander in a cool spot for 12-24 hours to initiate the sprouting process. Then blend the oats with the 0.25 tsp of salt and 4 cups of water until very smooth. Let the blended oats sit for 1 hour before straining.
2. The oat milk will keep for 3-4 days in the refrigerator. Use it as a cooking base, pour it over cereal, or drink it straight. I sweeten mine with a little honey and freshly ground cinnamon!
(image: Colleen Doyle, No Trash Project)