2015 Recipes JANUARY FEBRUARY JULY AUGUST recipe recipe recipe recipe MARCH APRIL SEPTEMBER OCTOBER recipe recipe recipe recipe Touchstone Energy Cooperatives of North Dakota MAY JUNE NOVEMBER DECEMBER MAY JUNE NOVEMBER DECEMBER recipe recipe recipe recipe recipe recipe recipe recipe Main Page 2015 Recipe JANUARY HOMEMADE CHICKEN DUMPLING SOUP 2 T. olive oil or canola oil 1 medium onion, chopped 1 c. fresh celery with leaves, chopped 2 c. carrots, sliced ½ tsp. peppercorns (or ground pepper) 2 bay leaves 2 c. cooked chicken, diced or chunked 2 quarts reduced-sodium chicken broth 1 tsp. dried thyme 2 c. fresh spinach, chopped 1 egg, beaten 2 c. all-purpose flour ¾ c. skim milk Heat oil in bottom of 3-quart or larger kettle. Add chopped onion and celery. Sauté on medium heat until onion starts becoming translucent. Add carrots, peppercorns, bay leaves, chicken and broth. Bring to a low boil and cook for 20 minutes, covered. Add thyme and spinach and continue to cook, covered. Meanwhile, beat egg in a medium bowl and then add the flour and milk. Mix until just moistened. Let mixture rest while soup simmers. After 20 minutes of simmering, drop dumplings into broth using one tablespoon to scoop and another to “drop” off the spoon. Be careful of hot liquid splashing up. Continue slowly adding dumplings, allowing each to cook. Cover kettle and simmer another 20 minutes. Remove bay leaves before serving. Makes 10 servings. Each serving has 200 calories, 4.5 grams (g) of fat, 25 g of carbohydrate, 16 g of protein and 2 g of fiber. NDSU Extension Service: Here’s some comforting soup that will brighten a wintery day. Broth-based soup also tames your appetite. Recipe courtesy of the NDSU Extension Service NDSU EXTENSION SERVICE PHOTO 1 Click to go back to the main page 2015 Recipe FEBRUARY CRUNCHY SUPER SALAD 1 bag shredded lettuce ½ c. raw broccoli, chopped ½ c. raw cauliflower, chopped ½ c. raw carrots, chopped 2 green onions, chopped 4 radishes, chopped 2 stalks celery, diced 1 cucumber, peeled, sliced & cut in fourths 1 large tomato, seeded & diced 1 green pepper, diced 1 c. shredded cheddar cheese 2 hard-boiled eggs, chopped ½ c. sunflower nuts 2 bacon strips, cooked and crumbled ½ c. croutons Layer half the ingredient amounts twice in glass bowl in order given, and serve with preferred dressing. North Dakota Living test notes: This salad was excellent! The color, crunch, taste and health benefits make this a recipe worth keeping and making over and over again. Recipe courtesy of Melinda Schadler Member of Cass County Electric Cooperative NORTH DAKOTA LIVING PHOTO FILE 2 Click to go back to the main page 2015 Recipe FEBRUARY CHEESY VEGETABLE SOUP 3 cans chicken broth 1 bag frozen California blend, or broccoli- cauliflower mix 1 can RO-TEL® diced tomatoes and green chilies 1 lb. Velveeta Combine first three ingredients and boil until vegetables are tender. Add cheese and stir just until melted; do not boil. North Dakota Living test notes: This is a simple, tasty soup that has some kick. The green chilies make the soup somewhat spicy. To modify, buy a can of RO-TEL without the green chilies. Recipe courtesy of Melinda Schadler Member of Cass County Electric Cooperative NORTH DAKOTA LIVING PHOTO FILE 3 Click to go back to the main page 2015 Recipe MARCH CHICKEN ALFREDO BOWTIE PASTA 2 to 3 boneless, skinless chicken breasts 1 box bowtie pasta 1 8-oz. package shredded mozzarella cheese ½ carton sliced mushrooms OR 1 can mushrooms 1½ cups frozen peas 1 cup diced ham 1 jar Alfredo sauce 1 pint whipping cream garlic powder Lawry’s pepper Preheat oven to 350 degrees. Cook pasta according to package. Chop chicken into bite-sized pieces; season with garlic powder, Lawry’s and pepper, and sauté in butter until done. Sauté ham and mushrooms in butter. Mix Alfredo sauce and whipping cream in large bowl. Add cooked pasta, chicken, ham, mushrooms and peas. Pour into 9”x13” pan, and top with shredded cheese. Bake uncovered for 45 minutes, or until cheese is golden brown. Recipe courtesy of Jodi Reardon Member of Capital Electric Cooperative and BEK Communications Cooperative NORTH DAKOTA LIVING PHOTO FILE 4 Click to go back to the main page 2015 Recipe MARCH COOKIE DOUGH CHEESECAKE BARS CRUST 1½ cups graham cracker crumbs 5 T. unsalted butter, melted COOKIE DOUGH 5 T. unsalted butter, room temperature ⅓ cup packed light brown sugar 3 T. granulated sugar ¼ tsp. salt 1 tsp. pure vanilla extract ¾ cup flour 1 cup chocolate chips CHEESECAKE FILLING 10 oz. cream cheese, room temperature ¼ cup sugar 1 large egg, room temperature 1 tsp. pure vanilla extract Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or foil allowing a little overhang, and spray with nonstick cooking spray. Set aside. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press mixture into bottom of pan. Bake for 6 minutes. Remove pan and place on cooling rack. While crust is cooling, prepare the dough. In a bowl, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. In a bowl, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature. Yield: 12 bars Recipe courtesy of Jodi Reardon Member of Capital Electric Cooperative and NORTH DAKOTA LIVING PHOTO FILE BEK Communications Cooperative 5 Click to go back to the main page 2015 Recipe APRIL 7 LAYER BEAN DIP 1 16-oz. can refried beans 1 1-oz. package taco seasoning mix 1 8-oz. package cream cheese, softened 1 4.5-oz. can chopped green chilies 1 c. Thick ‘n Chunky salsa (any variety) 2 c. shredded lettuce 2 c. shredded Cheddar or Mexican cheese blend (8-oz.) 1 medium tomato, finely diced (¾ c.) Tortilla chips or whole wheat crackers In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chilies. Spread over bean mixture. Top with salsa, lettuce, cheese and tomato. Refrigerate until serving time. Serve with tortilla chips or whole wheat crackers. Makes 16 servings. Each serving has 130 calories, 7 grams (g) fat, 7 g protein, 10 g carbohydrate and 550 milligrams sodium. Recipe courtesy of the NDSU Extension Service NORTH DAKOTA LIVING PHOTO FILE 6 Click to go back to the main page 2015 Recipe APRIL APPLE SANDWICHES 1 medium apple 3 Tbsp. nut butter (peanut butter, SunButter, etc.) 3 Tbsp. granola Slice the apple into half-inch rounds. Using a knife, spoon or melon baller, remove the apple’s core. Spread 1 tablespoon of nut butter onto each apple round. Top with granola and enjoy. Makes three servings. Each serving has 150 calories, 8 grams (g) fat, 5 g protein, 16 g carbohydrate, and 3 g fiber and 75 milligrams (mg) sodium. Recipe courtesy of the NDSU Extension Service NDSU EXTENSION SERVICE PHOTO 7 Click to go back to the main page 2015 Recipe APRIL FROZEN FRUIT SKEWERS WITH CHOCOLATE DRIZZLE 1 lb. fresh pineapple 2 c. strawberries 2 bananas 3 kiwi ¼ c. hard-shell chocolate drizzle 10 bamboo skewers (or plastic straws) Clean fruit and cut into chunks. Thread fruit on the skewers alternately so that approximately two chunks of each fruit are on the skewer. Place skewers in a single layer on a baking sheet and freeze for at least one hour. A few minutes before serving, drizzle the skewers with chocolate topping and return to freezer until ready to serve. Makes 10 servings. Each serving has 110 calories, 4 grams (g) fat, 1 g protein, 21 g carbohydrate, and 3 g fiber and 5 milligrams (mg) sodium. Recipe courtesy of the NDSU Extension Service NDSU EXTENSION SERVICE PHOTO 8 Click to go back to the main page 2015 Recipe MAY ZUCCHINI PIZZA CASSEROLE 4 cups shredded unpeeled zucchini ½ tsp. salt 2 eggs, beaten ½ c. Parmesan cheese 2 cups (8 oz.) mozzarella cheese, divided 1 cup (4 oz.) cheddar cheese, divided 1 pound hamburger ½ cup chopped onion 1 can (14.5-ounce) tomato sauce or diced tomatoes 1 medium green pepper, chopped Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half the other cheeses. Press into greased 13”x9” baking dish. Bake uncovered at 400 degrees for 20 minutes. Meanwhile, cook beef and onion, and drain. Add tomato sauce. Spoon over zucchini mixture. Sprinkle remaining cheese on top. Add green pepper. Bake for 20 minutes. Recipe courtesy of Joette Buckmann Member of Roughrider Electric Cooperative and West River Telecommunications Cooperative NORTH DAKOTA LIVING PHOTO FILE 9 Click to go back to the main page 2015 Recipe MAY DILLY RANCH GRILLED CHICKEN AND PASTA SALAD 1 (about 8 oz.) large grilled chicken breast 1 medium cucumber ¼ cup diced red onion 8 oz.