Apple Pancakes

By Katrina Hall at

Serves about four.
About 3 apples, peeled and diced small
1 egg
1 cup milk or soymilk ( I used Silk Plain)
3 T. unsalted butter, melted in skillet ( or vegetable oil or butter substitute)
1 1/2 cups King Arthur flour
2 t. baking powder
1/4 t. cinnamon
1/8 t. nutmeg
2 T. sugar

How to Prepare:
Beat the egg, butter or oil, and milk or soymilk together in a bowl. Add the diced apples. Add the flour, sugar, spices, and baking powder and stir well.

In skillet or griddle set on medium low, add a teaspoon of butter or oil to pan. Let pan heat evenly, then scoop out batter with a ladle – mine holds about 3/4 cup of batter – and make two medium pancakes. Allow pancakes to cook for about 4 minutes, or until you see little bubbles on the sides and top of the pancakes, then flip and let cook another 4 minutes. Because of the apple, they need to cook at a lower temperature than regular pancakes. Check to make sure they’re not charring. Remove pancakes to a platter, then add a little more butter or oil, then more batter – and so on.

Serve with warm maple syrup.

Spiced Parsnip Soup

Submitted by Jenny Wooster, Picadilly Farm

1 1/2 lb parsnips, peeled and cubed
2 onions, chopped
2 garlic cloves, chopped
1 tsp cumin seeds
1 tsp cardamom seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp ground ginger
2 pints vegetable stock

Dry roast the seeds and grind together. Sauté the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips and stock and simmer gently until tender. Puree and serve.

Creamy Carrot and Rice Casserole

From Farmer John’s Cookbook

Butter for greasing the baking dish
2 1/2 cups vegetable or chicken stock
1/2 pound carrots (about 3 medium carrots)
1/2 cup heavy cream
1/2 cup milk
1 tbsp unsalted butter
2 tbsp flour
1/4 tsp freshly ground nutmeg
1/8-1/4 tsp cayenne pepper
3/4 cup uncooked short-grain white rice
Freshly ground black pepper

Preheat the oven to 375.  Lightly coat a 6-cup baking dish with butter.  Bring the stock to a boil in a medium pot.  Add the carrots and reduce the heat to a simmer; cook, uncovered, until very tender, 10-12 minutes.  Drain carrots, reserving the stock.  Let the carrots cool for 5 minutes.  Transfer the cooked carrots to a blender or a food processor.  Add the cream; process to a smooth puree.  Heat the milk in a small pot over medium-low heat, stirring occasionally, just until bubbles form at the edge, but do not boil.  Melt the butter in a medium pot over low heat.  Stir in flour; cook, stirring constantly, for 2 minutes.  Gradually whisk in the hot milk and then the stock.  Add the carrot puree, nutmeg, and cayenne to taste.  Turn the heat up to high and bring the mixture to a boil; add the rice, and season with salt and pepper to taste.  Cover, reduce the heat to low, and cook for 12 minutes.  Remove the pot from heat. Transfer the ingredients to the prepared baking dish and bake for 15 minutes.

Yellow Pepper Gazpacho From Katrina Hall, She’s In the Kitchen Blog

By Katrina Hall

It’s blisteringly hot and humid in New Hampshire today, for the fourth day. I don’t know about you, but I find it difficultPepper
to eat in this kind of weather – at least until it cools off a little in the evening, or after a nice long swim. Since I had no time to drive out to the lake, I’ve been wilting as the day goes on.

But then I thought of making gazpacho, and an enticing thought it was; a nice blended vegetable soup, bright with yellow peppers, and refreshing with celery and cucumbers, nicely iced. Tomatoes, you say? Since I only had red tomatoes, I decided to skip them. I’m sure it’s some kind of blasphemy to call it gazpacho, but there it is. I also skipped garlic, just on a whim, thinking it might overpower the fresh subtle flavor of the cucumber and pepper. But if you want them, feel free to toss them in.

To make 2 large bowls or 4 small ones:
1 large yellow pepper, roasted and skinned, cut into small pieces (about a cup full)
1 heaping cup of roughly chopped celery
1 1/2 cups seeded and peeled cucumber
1/2 cup chopped sweet onion
1-2 T. fresh chopped Italian parsley
1-2 T. virgin olive oil ( optional)
several drops of green Tabasco, or just put on the table

To roast the pepper, you can use an electric or gas grill, charring the skin all over, then tightly wrapping in a small paper bag. When cooled, rub off the charred spots, or trim with a knife. Take the core and seeds and membranes out before chopping. Place all the chopped vegetables in the food processor, and process until smooth.
Add salt, and olive oil, as wished, and hot sauce, if desired. Chill well. Serve in bowls, or for fun, in a martini glass.  Stay cool!