Rural Missouri - June 2012 - (Page 25)

1/2 cup onions, ﬁnely chopped 1/2 cup red or green bell peppers, seeded and ﬁnely chopped 2 teaspoons olive oil Salt and pepper 2 large eggs 1/2 cup egg substitute 1/2 cup Swiss cheese 1 large vine-ripened tomato, cut in half and thinly sliced 1/2 teaspoon Italian seasoning In a 9-inch, non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in olive oil over medium heat. Stir often, until vegetables are tender, about 3 minutes. In a mixing bowl, whisk together the eggs, egg substitute and Swiss cheese; add the onion and bell pepper mixture and whisk together until well combined. Spray the 9-inch skillet with cooking spray. Heat the skillet again over medium heat and quickly pour in the egg mixture, distributing the bell pepper and onion evenly. While the egg mixture begins to cook, arrange tomato slices decoratively on the top of the mixture, then sprinkle with Italian seasoning. Cover skillet and cook (without stirring) for about 5 to 6 minutes, or until the frittata is set and the bottom is lightly browned. Serve while warm. Be careful not to overcook the frittata — overcooked eggs are just as bad as undercooked runny eggs. 1/8 cup canola oil 1/4 cup apple cider vinegar 2 tablespoons light mayonnaise 1-1/2 teaspoons celery salt 1/4 teaspoon black pepper 16-ounce package fresh coleslaw mix 1 gala apple, cored, sliced, halved crosswise 1 cup seedless red grapes, washed and halved 1/2 cup red onion, chopped 1/4 cup walnuts, chopped (optional) In a large bowl, whisk together oil, vinegar, mayonnaise, celery salt and black pepper until blended. Add coleslaw mix, apple, grapes, onion and walnuts. Toss to coat. Cover and refrigerate for at least 1 hour. 2 pounds green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups chicken broth 1/2 cup heavy cream 1/4 teaspoon fresh lemon juice, or more to taste Salt and pepper Cut the tips from 12 asparagus stalks. Cut remaining cleaned asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a heavy pot over low heat, stirring, until softened. Add asparagus pieces; salt and pepper to taste, then cook for 5 minutes, stirring often. Add 5 cups of broth and simmer, covered, until asparagus is tender, about 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, approximately 3 to 4 minutes, then drain well. Purée soup in batches in a blender until smooth, transferring to a bowl. Return mixture to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with additional salt and pepper. Bring soup to a boil and whisk in remaining tablespoon of butter. Add lemon juice and garnish each serving with asparagus tips. Note: This soup keeps, covered and chilled, 2 days. If making ahead of time, add the last tablespoon of butter and lemon juice after reheating. 1 pound dried pinto beans 2 tablespoons canola oil 1 medium onion, ﬁnely diced 6 to 8 slices of bacon, cut into small pieces 3 cloves garlic, minced 1 15-ounce can diced ﬁre-roasted tomatoes 1/4 cup pickled jalapeños, ﬁnely chopped (adjust amount according to how spicy you like your beans) 1/2 tablespoon salt Cilantro, ﬁnely chopped Queso fresco (optional) Pour beans into a colander and rinse well. Place beans and approximately 2 quarts of water in a large pot and bring to a boil over high heat. Once beans boil, carefully transfer the beans and water to a crockpot. Add oil and onion and season with salt. Cook for at least 6 hours on high. When beans are done, cook the bacon in a large saucepan over medium-low heat until crisp, stirring. Add the minced garlic and cilan- tro; cook for 1 minute longer, stirring constantly. Now add the can of ﬁre-roasted tomatoes and let mixture simmer for 5 minutes, stirring occasionally. Take the cooked beans from the slow cooker to the tomato mixture with a slotted spoon. Add enough of the bean cooking liquid to cover the entire mixture in the saucepan. Add the pickled jalapeño and simmer on medium-low for about 30 minutes. Taste and add salt if necessary. Top servings with queso fresco and serve while hot. Note: Queso fresco is soft, white Mexican cheese. For a bonus recipe, visit this page in the digital edition at www.ruralmissouri.coop. For more delicious recipes, search the archives on our website at www.ruralmissouri.coop/hearthandhome. JUNE 2012 25 http://www.ruralmissouri.coop http://www.ruralmissouri.coop/hearthandhome

Table of Contents for the Digital Edition of Rural Missouri - June 2012

Rural Missouri - June 2012
Table of Contents
Comments
Columns
The power of purple
The little town that could
Out of the Way Eats
Missouri snapshots contest
Sustainable forestry
Stocked with adventure
Hearth and Home
Outdoors
Around Missouri
Marketplace
Neighbors
Just4Kids

Rural Missouri - June 2012