Crouch Resources Centre Cooking Class Recipes

Turkey Sweet Potato Chili:

  • 1lb. Ground turkey
  • 1 can black beans
  • 1 can corn
  • 1 can tomato paste
  • 2 can diced tomato
  • 1 large sweet potato peeled and diced
  • 5 mushrooms diced
  • 1 onion diced
  • 1 medium carrot peeled and diced
  • 2 stalks of celery diced
  • 3 cloves garlic minced
  • 5 tbl. Chili powder
  • Canola oil for cooking
  • Salt and pepper

Directions

In a large pot begin to brown the turkey meat. Add the diced onion, carrot, celery and cook until the turkey is fully cooked and the vegetables are soft. Add the garlic and cook for one minute longer. Next add the tomato paste and stir to mix paste well into mixture. Add chili powder, mushrooms, beans, corn, sweet potato, and diced tomato. Simmer until the sweet potato is tender. Season to taste.

Jalapeno Cheddar Cornbread

  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated, divided
  • 3 tablespoons seeded and minced fresh jalapeno peppers

Directions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, and jalapenos
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

“Super” Salad:

  • Mixed greens
  • 1 cup pumpkin seeds
  • 2 roasted beets
  • 1 cup grated carrot
  • ½ cup hemp hearts
  • ½ cup diced peppers
  • ¼ cup thinly sliced onion (pickled)
  • Prepared oil and vinegar

Directions

Mix greens with dressing and arrange garnishes as desired

 

Crostata:

  • Poached pears
  • Sliced strawberries
  • Sugar
  • Milk 
  • Premade dough

Directions

Divide dough into 12 uniform balls. Roll out until about ¼ inch thick. Toss sliced pears and strawberries with 2 tbl. spoons of sugar. Place a small amount of pear and strawberry into the center of each dough disk. Fold up edges and transfer to parchment lined baking sheet. Brush with milk and sprinkle with sugar. Bake until golden brown.


 

 
 
    
     
      
   
  
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