Cooking & Recipes

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Holmstead Recipes

ROASTED PUMPKIN SEEDS

Yield: 1 1/2 cups

Ingredients
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Directions
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

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ROASTED ACORN SQUASH

Yield: 4 servings

Ingredients
2 acorn squash
Kosher salt and ground black pepper
1 stick (1/2 cup unsalted butter, softened
Extra virgin olive oil, optional
1 cup light brown sugar
1/2 cup maple syrup or cinnamon honey
Directions:
Preheat oven to 400 degrees.
Pour just want enough water to cover the bottom of a 9 x 13″ pan.
Slice the acorn squash in half and scoop out the seeds. Shave off a small amount of the bottom of each half, so that the halves sit up in the pan and don’t roll around.
Brush top edges and sides with olive oil or butter.
In a bowl, cream the butter with the sugar and the maple syrup or honey. Spoon mixture into each squash half.
Sprinkle sea salt and pepper.
Roast for 45-60 minutes, until tender. Remove from oven. Let cool briefly.

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VEGETARIAN CHILI

Yield 6-8 servings

Ingredients
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup red bell peppers
2 tablespoons minced garlic
2 to 3 fresh jalapeño or Serrano chiles, seeded, finely chopped
I medium zucchini, stem ends trimmed and diced
2 cups fresh or frozen corn
1 1/2 pounds mushrooms, stemmed, wiped clean and cubed
2 tablespoons chile powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
4 large tomatoes, peeled, seeded and chopped
3 cups cooked or canned black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup vegetable stock or water
1/4 cup chopped fresh cilantro leaves
Chopped green onions and sour cream or yogurt as garnish

Directions In a large, heavy pot heat the oil over medium high heat.
Add the onions, peppers and garlic.
Cook, stirring until soft – about 3 minutes.
Add zucchini, corn and mushrooms and cook until the vegetables give off their liquid and start to brown around the edges – about 6 minutes.
Add the chili powder, cumin, salt and cayenne. Stir until fragrant – about 30 seconds.
Add tomatoes, beans, tomato sauce and vegetable stock and stir well.
Bring to a boil then reduce heat to medium low. Simmer, stirring occasionally, for 15-20 minutes. Remove from the heat and stir in cilantro.
Adjust seasoning to taste.
Top each serving with a dollop of sour cream or yogurt and a sprinkle of green onions.

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