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Powering healthy communities

sbradford — Fri, 23 Jan 2026 17:45:53 +0000

Powering healthy communities

February 1, 2026

Craig Grooms

Up Front

As electric cooperatives, our main job obviously is to keep the lights on. We’re also dedicated to keeping our members informed about things like reliable service, affordable rates, and important rules that affect our business. We often talk about the benefits of being self-regulated, even though there are plenty of laws and regulations that also apply to us as we perform those important functions.

But our work isn’t just about electricity. Cooperative employees usually live and work in the communities they serve, and we care deeply about those communities. We often both lead and support efforts that make life better — even if those efforts aren’t directly related to providing electricity to our members.

Recently, a topic caught my attention that should matter to everyone: the new USDA food pyramid. In today’s world, it seems like new food trends and diet advice comes down the pike every single day. It can be confusing. But me? I like to keep things simple. I may not be a food expert or even a great cook, but I try to eat healthy. That’s why I was interested in the new dietary guidelines from the USDA. The updated food pyramid gives us a fresh look at what we should eat every day.

For years, nutritionists have questioned the old food pyramid; they thought the emphasis on grains led people to eat more processed snacks full of sugar and chemicals. At the same time, foods like meat, vegetables, nuts, and eggs were seen as less important. It was hard for people to know what was truly healthy. Simple advice like “eat real food, avoid processed products, and limit sugar” was missing from the official guidelines.

I bring this up because the electric cooperatives in Ohio and elsewhere serve mainly rural areas, and it seems that if more people were to eat real, whole foods, it would not only promote health everywhere, it would be a boon to the local farmers who grow crops and raise livestock. In rural areas like ours, farming is a big part of the economy — and when farmers do well, the whole community benefits. Supporting healthy eating can create a positive cycle: healthy people, strong farms, thriving towns.

In the end, focusing on simple, healthy food choices helps everyone. It’s good for our health, our farmers, and our communities. And that means it’s also good for Ohio’s electric cooperatives.

Tags

USDA

agriculture

Red, white & chew

sbradford — Fri, 20 Jun 2025 19:29:05 +0000

Red, white & chew

July 1, 2025

Nothing screams Fourth of July like some red, white, and blue snacks. Get patriotic this Independence Day with our Backyard Bash Cookie, Star-Spangled Charcuterie, Fourth of July Hummus, and Patriotic Jell-O Squares.

Backyard Bash Cookie

Yield

12 Servings

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Ingredients

1 1⁄2 cups flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1⁄2 cup butter (softened)

1⁄2 cup packed brown sugar

1⁄2 cup sugar

1 large egg

1 teaspoon vanilla

1⁄2 cup semi-sweet chocolate chips

1⁄4 cup red and blue M&M candies

Frosting

Additional Ingredients

4 T butter (softened)

1 c powdered sugar (*)

1⁄2 t vanilla

1 T meringue powder or cornstarch (optional)

1 t milk or cream (*)

Instructions

In a small bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large bowl with mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy. Add egg and vanilla and beat until combined. Add flour mixture (beating slowly at first) until just combined. With a spatula, fold in chocolate chips.

Preheat oven to 350 F. Grease a 10-inch round springform pan; evenly press dough to the edges. Sprinkle with M&Ms, lightly pressing them into dough. Bake 18 to 20 minutes, until golden brown. Cool to room temperature on a rack. Meanwhile, make the frosting: Beat butter until fluffy, then mix in powdered sugar and vanilla until smooth. Add a bit of milk or cream for ease of piping.

Run a butter knife along the inside edge of the springform pan to loosen. Unlock springform and remove the side of the pan. Pipe frosting around the edges. Place cookie in an airtight container in the fridge. Chilled cookie should be easy to remove from springform base. Slice into wedges to serve.

Notes

*To prevent buttercream from melting on hot summer days, increase the amount of powdered sugar or mix in a tablespoon of meringue powder or cornstarch, and a bit of milk or cream for easier piping.

Per serving: 324 calories, 15 grams fat (9 grams saturated fat), 46 grams total carbohydrates, 45 milligrams cholesterol, 115 milligrams sodium, 1 gram fiber, 3 grams protein.

Star-Spangled Charcuterie

Yield

16 Servings

Preparation time

40 minutes

Ingredients

2 pints fresh blueberries

1 pound fresh strawberries

1 pint cherry tomatoes

12 ounces sliced cured meats (salami, pepperoni, prosciutto)

16 ounces sliced white cheeses (brie, havarti, provolone)

8 ounces Crackers

Instructions

Rinse and pat dry the blueberries, strawberries, and cherry tomatoes. Fill a square or rectangular dish with blueberries and place in the top left corner of a large rectangular platter. With mini cookie cutter stencils and paring knife, cut some provolone into star shapes and place on top of the blueberries. On the board next to the blueberry dish, arrange alternating rows (stripes) of red foods (cured meats, cherry tomatoes, strawberries) and white foods (cheese and crackers) until the board is full.

Notes

Note: Wait to add crackers to board until ready to serve. Flag is built on an 18x22-inch board.

Per serving: 261 calories, 15 grams fat (8 grams saturated fat), 20 grams total carbohydrates, 48 milligrams cholesterol, 840 milligrams sodium, 2 grams fiber, 14 grams protein.

Fourth of July Hummus

Yield

12 Servings

Preparation time

15 minutes

Ingredients

2 15-ounce cans of chickpeas (drained and rinsed)

12 ounces jar roasted red peppers

1⁄4 cup tahini

3 tablespoons red wine vinegar

1 small garlic clove

1 teaspoon ground cumin

salt to taste

paprika for sprinkling

blue and white tortilla chips

Instructions

Place chickpeas in a large food processor along with half of the roasted red peppers. Finely dice remaining peppers and set aside. Hold onto any remaining liquid in the jar. Add tahini, vinegar, garlic, and cumin to food processor. Process ingredients together, slowly drizzling in the liquid from the jar of red peppers until hummus is smooth and creamy. Adjust to taste with salt or vinegar. Transfer hummus to a serving bowl, sprinkle with paprika, and cover with finely diced red peppers. Serve with blue and white tortilla chips.

Notes

Per serving: 280 calories, 12 grams fat (1.5 grams saturated fat), 39 grams total carbohydrates, 0 milligrams cholesterol, 297 milligrams sodium, 5 grams fiber, 7 grams protein.

Patriotic Jell-O Squares

Yield

24 Servings

Preparation time

1 hour

Passive Time

4 hours

Total time

5 hours

Ingredients

1 ounce unflavored gelatin powder, divided (four envelopes)

6 ounces box blue Jell-O mix (berry)

6 ounces red Jell-O mix (strawberry, cherry, or raspberry)

14 ounces can sweetened condensed milk

boiling water and cold water

Instructions

In a medium heat-safe bowl or large measuring cup, add 1 envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten, let soak for 3 minutes, then add the blue Jell-O powder and immediately pour in 2½ cups boiling water. Stir until completely dissolved, then cool to room temperature. Coat a 9x13-inch baking dish with nonstick spray and place flat/level in the fridge. Stir Jell-O mixture once more, scraping bottom, then pour it into the dish.

In a medium heat-safe bowl or large measuring cup, add 2 envelopes of unflavored gelatin and ½ cup cold water, stirring to moisten. Let soak 5 minutes, then stir in 1 cup boiling water until fully dissolved. In a separate bowl, mix condensed milk with 1 cup boiling water, then mix into unflavored gelatin. Stir to combine, then cool to room temperature, stirring once more. When the blue layer is set, stir the milk mixture once more and pour it on top of the blue layer.

In a medium heat-safe bowl or large measuring cup, add 1 envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten; let soak for 3 minutes. Add the red Jell-O powder and immediately pour in 2½ cups boiling water. Stir until completely dissolved, then cool to room temperature. When the milk layer is set, stir the red mixture once more, then pour it over the top of the white layer. Chill 4 hours until fully set. With a long, thin knife, slice into squares (5 cuts on 13-inch side, 3 cuts on 9-inch side for 24 pieces) and arrange on a serving platter.

Notes

Per serving: 111 calories, 1.5 grams fat (1 gram saturated fat), 22 grams total carbohydrates, 6 milligrams cholesterol, 77 milligrams sodium, 0 grams fiber, 3 grams protein.

Tags

holidays

desserts

That's a lovely bake!

sbradford — Sat, 23 Dec 2023 21:17:44 +0000

That's a lovely bake!

January 1, 2024

Scottish Cheese Scones

Scottish cheese scones are served all day — with morning coffee, with soup and salad at lunch, and alongside a glass of wine.

Yield

12 Servings

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Ingredients

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon mustard powder

Dash of cayenne pepper

3 tablespoons unsalted butter (diced and more for greasing)

4 ounces shredded cheddar cheese (1 cup and more for sprinkling)

1 large egg

6 tablespoons milk (and more for brushing)

Instructions

In a medium bowl, mix dry ingredients (flour through cayenne). Rub cut tablespoons of butter into flour mixture and toss in the cheese. Make a crater in the flour; break egg into crater and add 6 tablespoons milk, beating with a fork. Mix flour and egg mixture with your hands, creating a dough. If it’s too sticky to handle, add a bit more flour. If it’s too dry, add a bit more milk. Knead for 1 minute.

Preheat oven to 400 F and grease baking sheet with butter. Roll dough out to ½-inch thick, cut into circles with a 2½-inch round cutter, and transfer to baking sheet. Brush tops with milk and sprinkle with cheese. Place on middle rack and bake 10 to 15 minutes.

Notes

Per serving: 172 calories, 9 grams fat (5 grams saturated fat), 39 milligrams cholesterol, 307 milligrams sodium, 17 grams total carbohydrates, 0.5 gram fiber, 6 grams protein.

Traditional Sausage Rolls

Yield

10 Servings

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Ingredients

1 pound 80 to 85% fat ground pork

1 teaspoon dried sage

1 teaspoon dried thyme

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 8.5-ounce sheet puff pastry

1 egg (beaten)

Instructions

In a medium bowl, mix together ground pork, sage, thyme, mustard, and Worcestershire sauce. On a floured surface, roll puff pastry into a 10 x 15-inch rectangle, slice in half lengthwise, and place halves an inch apart on a baking sheet lined with parchment paper. Evenly spread 2-inch lines of the sausage mixture slightly off-center down the length of each pastry piece. Fold the wider side of pastry over the sausage and press and seal edges with a fork. Cut rolls into 3-inch sections and slit the top of each roll twice to allow steam to release. Place baking sheet in fridge for 10 minutes.

Preheat oven to 425 F. Brush pastry tops with beaten egg and bake 25 minutes, or until a deep golden brown and sausage is 165 F. Serve hot. Refrigerate leftovers for up to 4 days in the fridge or freeze up to 3 months.

Notes

Per serving: 431 calories, 26 grams fat (9 grams saturated fat), 151 milligrams cholesterol, 226 milligrams sodium, 11 grams total carbohydrates, 0.5 gram fiber, 38 grams protein.

Treacle Tart

Yield

6 Servings

Preparation time

20 minutes

Cooking time

50 minutes

Passive Time

30 minutes

Total time

1 hour, 40 minutes

Ingredients

1 3⁄4 cups flour

1⁄2 teaspoon salt

1⁄2 cup unsalted butter (sliced thin)

1⁄3 cup ice cold water

8 slices stale white bread (crusts removed)

1 1⁄2 cups golden syrup

1 egg

Grated zest and juice of 1 lemon

Whipped cream for topping (optional)

Instructions

In a large bowl with your hands, lightly combine flour, salt, and butter until it resembles crumbles. Mix in water a bit at a time. When it begins to stick together, form dough into a round disc. Place in a sealed container and refrigerate 30 minutes.

Preheat oven to 350 F. Roll dough out on a floured surface until it's larger than the 9-inch tart pan. Transfer dough to the pan, pressing into the corners and leaving 2 to 3 inches of dough overlapping the sides. With a fork, pierce dough on bottom of pan many times. Fit parchment paper into tart crust and fill with pie weights (dry beans or rice.) Place on a baking sheet and bake for 20 minutes. Remove weights and parchment; set aside.

Meanwhile, place stale bread in a food processor and pulse into crumbs. Measure out 4 ounces (2 1/2 cups) of the breadcrumbs and set aside. In a large bowl, whisk together golden syrup, egg, lemon zest, and 1 tablespoon of the lemon juice. Mix in breadcrumbs. Pour mixture into tart shell and spread evenly.

Place on a baking sheet and bake 40 to 50 minutes until the filling is set (a slight jiggle and some bubbling is OK.) Cool completely on a wire rack, then trim crust edge. Serve topped with whipped cream (if desired). Can be stored at room temperature for 2 days or in the fridge for 4 days.

Notes

Per serving: 519 calories, 14 grams fat (8 grams saturated fat), 51 milligrams cholesterol, 580 milligrams sodium, 93 grams total carbohydrates, 2 grams fiber, 8 grams protein.

Classic Madeira Cake

Yield

8 Servings

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Ingredients

2 cups flour

1⁄2 cup ground almonds

3 teaspoons baking powder

1⁄2 teaspoon salt

Zest of one lemon

3⁄4 cup unsalted butter (softened)

3⁄4 cup superfine sugar (see recipe notes for substitutes if you are unable to find superfine sugar)

3 large eggs

Instructions

Grease and flour a 9-inch round cake pan. In a large bowl, mix flour, ground almonds, baking powder, salt, and lemon zest; set aside. With an electric mixer, cream butter and sugar until light, fluffy, and pale in color. Beat in eggs one at a time, following each with a spoonful of the flour mixture to prevent curdling. With a spatula, gently fold in the remaining flour mixture until evenly mixed and smooth (expect the batter to become rather heavy and dough-like). Spread evenly into greased pan.

Preheat oven to 350 F. Bake 40 to 50 minutes, until a toothpick through the middle comes out clean. Let cool 15 minutes, then carefully remove from pan. Cool completely before cutting and serving.
Decorate with candied citrus peel, lemon icing, jam, or fresh berries.

Notes

Note: If you can’t find superfine sugar (a.k.a. caster sugar or baker’s sugar — NOT confectioners' or powdered sugar), simply food-process granulated sugar for 30 seconds or so until the granules are visibly smaller.

Per serving: 267 calories, 15 grams fat (8 grams saturated fat), 77 milligrams cholesterol, 189 milligrams sodium, 30 grams total carbohydrate, 1 gram fiber, 5 grams protein.

Tags

Wild kitchen

sbradford — Wed, 20 Dec 2023 21:46:15 +0000

Wild kitchen

January 1, 2024

James Proffitt

Ohio Department of Natural Resources

Kendra Wecker, chief of the Ohio Department of Natural Resources’ wildlife division, swears she’s not trying to put any food trucks out of business.

“Absolutely not,” she insists. The ODNR’s Wild Ohio Harvest mobile kitchen, she explains, has a higher purpose as it serves delicious and nutritious food samples from the 18-foot, fully outfitted trailer: “Our goal is to meet new people who aren’t current anglers or hunters, and we want to hook them through their stomachs and taste buds.”

The kitchen and its chefs cook and serve up free food created with wild-harvested Ohio game, including fish, fowl, and other critters. And Ken Fry, ODNR outdoor skills specialist, says it all began when he was cooking up such treats from the bed of a pickup truck with a pop-up tent at a Jefferson County farmers market a while back.

“It was so well-received that I presented the trailer idea to my supervisor and he liked it and said, ‘Let’s go with it,’” Fry says.

Since the ODNR already had the trailer, all it needed was some cool graphics on the outside and a full kitchen installed on the inside. About $10,000 later, it was done. The trailer includes a kitchen with deep fryers and cooking surfaces, a sink, and plenty of prep and serving space. It can be operated either with propane or electricity, which means its dedicated foodies can crank out yummies at both indoor and outdoor events.

Construction was completed in 2019, but it was sidelined soon thereafter because of the COVID-19 pandemic. Now, ever since the all-clear, it’s been on the road visiting fairs, boat shows, libraries, and other sites where ODNR chefs tempt Ohioans to get out and harvest their own proteins.

“There’s been a movement in the last 10 to 15 years where people really appreciate knowing where their food, such as produce, comes from,” Fry says. “So hunting and fishing in Ohio is a perfect means to know where your proteins come from and how they’ve been handled from the point of harvest to the table.”

A recent public library event featured a cooler full of iced-up bluegill. Folks could fillet the fish, watch them being prepared, then eat them. Fry says partakers included kids and some adults who had never fished before.

Ohio First Lady Fran DeWine was such a fan of the operation after she sampled its fare that she penned a column for the Xenia Daily Gazette sharing one of the ODNR’s super-secret recipes. Of course, the ODNR was happy for the helping hand in getting the word out that wild game can be fun to acquire as well as tasty and healthy. And, full disclosure: Their recipes aren’t really so secret; the ODNR’s online resources include a cookbook and a YouTube channel.

According to Fry, you never know where the kitchen may pop up.

“We’re trying to get away from preaching to the choir, and so we’ve accepted some events we may not have in the past,” Fry says, citing another recent library appearance. “It was a Surviving the Zombie Apocalypse program, and we talked about how you could use wild game to put meat in the freezer if you had to — if things got real nasty out there with the zombies.”

So what exactly do they cook up? A little bit of everything. Obviously, panfish like bluegill and yellow perch are top ingredients, though walleye tends to be the star of the show when it comes to fish.

“I’d have to say our crowd favorite is blackened walleye with cheddar grits and a Creole sauce,” Fry says. “And for non-fish dishes, that’s a tough one, but probably the black-and-blue venison sliders.”

Ingredients for other trendy dishes have included wild turkey, squirrel, waterfowl, and upland game birds — all prepared in front of diners and potential hunters and anglers. Some of the food prepared in the kitchen is donated by hunters or members of the ODNR staff, and some are garnered from scientific research or evidence seized by wildlife officers.

According to Fry, if the crowd is especially large and hungry and there’s a sense they may run low on food, staff members adjust the portion sizes, which is fine.

“The goal isn’t to feed everyone; it’s to provide a taste,” he says, “and there are times where people love our dishes so much we have to remind them that we’re only here to provide samples.”

Even Ohio Gov. Mike DeWine is not immune from the rules. At a recent event celebrating Lake Erie and its walleye fishing, DeWine told the gathered audience that he himself has pushed the limits on the wild game samples and been cut off.

“Well, actually, yes, that has occurred,” he admitted, smiling. “And they actually cut my son off one time, too.”

Tags

Ohio attractions

A taste of Maine

sbradford — Tue, 30 May 2023 16:20:51 +0000

A taste of Maine

June 1, 2023

Jill Moorhead

Along the road connecting Fredericktown and Amity in Knox County is a red wooden sign with a lobster on it, marking a driveway leading to 22 acres of wooded property featuring a creek, walking trails, two cabins and a 1961 Shasta Airflyte camper trailer for rent, a house, a small private writing hut, and, if the season is right, 700 pounds of live lobsters.

Brett Fletcher built the Lobstah Shack in 2008 using free lumber provided by a neighbor and has been selling Maine lobsters out of the 96-square-foot shack in Amity, Ohio (population 50), ever since. A 460-gallon lobster tank fills up the structure, though there’s enough room inside for Maine memorabilia and a small always-on radio that plays music to deter the squirrels. That tank, along with an additional 1,200-gallon tank in his garage, can hold up to 700 pounds of lobster, which he sells from May through December.

The road to Amity

After graduating from Ohio State University, Fletcher talked his dad into co-signing a loan for a lobster boat and moved to an off-the-grid family cabin in Georgetown, Maine. He spent the next 20 years as a professional lobsterer, hauling water to his makeshift shower and 200 traps’ worth of lobsters per day from the waters surrounding the island town.

The 2008 financial crisis hit hard for the lobster industry, especially in Maine. “Lobsters are a party food. They’re historically expensive,” Fletcher says. The market rate for lobsters plummeted along the coast, and he needed an alternate way to make income.

His plan? To open a lobster shack on his mother’s property in Amity. He would make regular trips to Maine to catch lobsters, bring them back to Ohio, sell them, and do it again.

“Everyone told me that I was crazy,” says Fletcher, “and because it’s so crazy, a lot of people come here.” Aside from luring those intrigued by the absurdity of purchasing fresh lobsters from a shack in the middle of the woods outside of Mount Vernon, part of his strategy to attract customers is to keep prices the lowest in the area, by at least $4 a pound. “Last summer, places in Columbus would sell for $24.99 per pound. I was half of that,” he says.

Sea change

While the shack has remained the same, many parts of Fletcher’s operation have changed through the years.

First, he realized the difficulty of maintaining his lobster boat from 850 miles away. “My boat was unattended and broke loose in a storm,” he says, “and I knew I couldn’t be in two places at once. You really have to be there to take care of a boat.” So he now relies on his network of friends back in Maine to supply his lobsters.

For the first four years of the venture, Fletcher drove to Maine three times a month to purchase lobsters. But that turned out to be unsustainable as well. “I lost two transmissions, and I had one trip that was 36 hours,” he says. Fletcher now contracts with a trucking company that comes to Akron every Thursday with fresh lobsters. Fletcher fills his 2006 Chrysler Town and Country minivan with 18 boxes of lobsters and completes their trek to Knox County.

Live like a lobsterer, eat like a lobsterer

In 2018, Fletcher widened the experience at the Lobstah Shack by adding off-the-grid, pretend-you’re-in-Maine-style accommodations on his property through Airbnb. Fletcher rents each of the three structures (two cabins and a trailer) for less than $80 a night.

He started with rehabbing a 1930s moonshiner’s cabin, complete with a trap door in the floor that leads to a pit for hiding moonshine during Prohibition. The cabin emulates Fletcher’s living experience as a trapper in Maine — with a wood stove inside, an outdoor solar shower, an RV toilet, charcoal grill, outdoor fireplace, and candles and lamps for lighting. Instead of views of the Atlantic coast, the cabin showcases the windy and determined Little Schenck Creek.

He also facilitates lobster dinners for guests who purchase lobsters. In some cases, he’ll deliver the cooked lobster. If guests prefer to boil dinner themselves, he provides large pots.

But either way, dinner is sure to be delicious.

The Lobstah Shack, 18784 Lower Fredericktown Amity Road, Mount Vernon, OH 43050. 207-751-9151 or www.thelobstahshack.com.

Tags

Jammin' jelly

sbradford — Wed, 29 Mar 2023 15:35:52 +0000

Jammin' jelly

April 1, 2023

Thumbprint Cookies

Yield

7 Servings

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Ingredients

1⁄4 cup packed light brown sugar

1⁄4 cup shortening

1⁄4 cup unsalted butter (softened)

1 egg (separated)

1⁄2 teaspoon vanilla

1 cup flour

1⁄4 teaspoon salt

6 ounces jam or jelly of your choice

Instructions

Mix brown sugar, shortening, butter, egg yolk (reserving white), and vanilla with an electric mixer until fluffy and well incorporated. Mix in flour and salt until dough just holds together. Dip fingers in egg white and shape dough into 1-inch balls; place on an ungreased baking sheet. Press thumb down in the center of each, leaving an indentation for jelly or jam.

Preheat oven to 350 F. Bake 10 minutes or until a light golden brown. Transfer cookies to wire rack to cool. Using a small spoon, fill thumbprint craters with jam (apricot jam shown). If you prefer your cookies to be extra neat and tidy, heat jam in the microwave for 10 to 20 seconds to loosen it a little — it will cleanly fill the thumbprint. Store in an airtight container for up to 3 days. Makes 15 cookies.

Notes

Per serving: 275 calories, 15 grams fat (6.5 grams saturated fat), 41 milligrams cholesterol, 102 milligrams sodium, 35 grams total carbohydrates, 0.5 gram fiber, 3 grams protein.

Caramelized Onion Jam

Yield

12 Servings

Preparation time

5 minutes

Cooking time

35 minutes

Total time

40 minutes

Ingredients

1⁄4 cup olive oil

3 pounds sweet onions (diced small)

2 sprigs fresh thyme

1 sprig fresh rosemary

3⁄4 cup granulated sugar

1⁄2 cup balsamic vinegar

salt to taste

Instructions

In a large, heavy-bottomed pot, heat olive oil over medium-high. Add onions and cook, stirring often until golden brown, about 15 minutes. Reduce heat to low and add herb sprigs. Cook another 3 minutes, stirring often.

Evenly sprinkle sugar over the onions and cook without stirring until the sugar melts, about 5 minutes (if sugar is disturbed by stirring or shaking, it will seize into clumps and require more time to melt). Increase heat to medium-high and cook untouched until it becomes an amber-colored caramel, about 6 minutes — watch closely and reduce heat if caramel begins to burn.

Stir in the vinegar and cook another 5 minutes or so. It’s fully thickened when a spoon across the bottom of the pan separates the jam for several seconds. Discard herb sprigs and season with salt to taste. Cool, then transfer to a sealed container. Store in fridge for a week or freezer for 3 months. Serve warm or at room temperature.

Notes

NOTE: Onion jam pairs well with pork, chicken, and lamb, or add to a charcuterie board, pizza, crostini, or grilled cheese.

Per serving: 130 calories, 4 grams fat (0.5 gram saturated fat), 0 milligrams cholesterol, 28 milligrams sodium, 23 grams total carbohydrates, 2.5 grams fiber, 1 gram protein.

Red Pepper Jelly-Glazed Chicken

Yield

4 Servings

Preparation time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Ingredients

1⁄3 cup red pepper jelly

1 1⁄2 tablespoons Dijon mustard

1 1⁄2 tablespoons lemon juice

1⁄4 teaspoon black pepper

1 pound thin, boneless, skinless chicken breasts

Instructions

Say you’ve been gifted some pepper jelly, or you see it on a store shelf and wonder, “What would I ever use this for?” Here’s your answer! There are many varieties of pepper jellies out there: Hot Pepper Jelly, Jalapeño Jelly, Hot Pepper Bacon Jam, and different combinations of peppers and fruit, like Pineapple Pepper Jelly. The red pepper jelly in this recipe is relatively mild, sweet, and flavorful, just like a red bell pepper. As a bonus, the glaze can be transformed into a delicious salad dressing by adding ¼ cup of olive oil and a dash of salt.

Preheat oven to 400 F. In a small bowl, whisk together all ingredients listed except chicken. Lay chicken breasts flat in a baking dish coated with cooking spray. Spoon and spread glaze evenly over each breast, then flip and coat the other side. Spoon any remaining glaze into the bottom of the dish. Bake uncovered on the middle rack for 18 to 20 minutes, or until cooked through. Serve with your choice of side dishes (asparagus and wild rice shown). Have some pepper jelly left over? Spread on a buttermilk biscuit or crackers.

Notes

Per serving: 288 calories, 9 grams fat (2 grams saturated fat), 101 milligrams cholesterol, 192 milligrams sodium, 19 grams total carbohydrates, 0 grams fiber, 33 grams protein.

Raspberry Swirl Cheesecake

Yield

12 Servings

Preparation time

20 minutes

Cooking time

1 hour, 10 minutes

Passive Time

6 hours

Total time

7 hours, 30 minutes

Ingredients

6 tablespoons unsalted butter

8 ounces graham cracker crumbs (about 2 cups)

3 8-ounce packages of cream cheese (at room temperature)

1 cup sugar

1 cup sour cream

3 large eggs (at room temperature)

2 teaspoons vanilla extract

3⁄4 cup raspberry jam

1 tablespoon lemon juice

Instructions

Combine butter and crumbs, then press into a buttered springform pan. Using an electric mixer with paddle attachment, beat cream cheese and sugar on medium-low for 2 minutes, scraping the bowl a few times. Beat in sour cream, then eggs one at a time, then vanilla, beating well after each addition. Pour half the batter over the graham cracker crust. In a small bowl, combine jam with lemon juice. Evenly space 5 small spoonfuls of jam mixture onto the batter. Using a skewer, ice pick, or thin knife, start in the middle of each dollop of jam and pull out toward the cheesecake batter, continuing to return to the middle and pull outward to create a curved star-like pattern. If there are still large patches of white cheesecake, add small dots of jam and create the same pattern by starting in the middle and pulling outward toward the cheesecake batter. Pour remaining cheesecake batter over the jam, lightly smooth out the top, then follow the same instructions, placing spoonfuls of jam mixture and creating the same star-like pattern.

Preheat oven to 350 F. Place a roasting pan with hot water on the bottom rack. Bake cheesecake for 60 minutes on middle rack before opening the oven door, then check doneness — it’s ready when the edges stay firm and slightly puffed and the center is a little wobbly when jostling the pan. Continue baking in 5- to 10-minute increments until done.

Set pan on a wire rack to cool completely (about an hour), then wrap the whole pan in plastic wrap and chill for 5+ hours. Remove from fridge 30 minutes before serving. Pull off pan sides and bottom and place cheesecake on serving platter. Cut slices with a thin, non-serrated knife, or try thick fishing line pulled taut. Wrap and refrigerate for up to 5 days or freeze for up to 3 months and thaw in the fridge when ready to eat.

Notes

Per serving: 502 calories, 32 grams fat (19 grams saturated fat), 132 milligrams cholesterol, 313 milligrams sodium, 47 grams total carbohydrates, 0.5 gram fiber, 8 grams protein.

Tags

Tex Mex

sbradford — Thu, 30 Jun 2022 19:44:17 +0000

Tex Mex

July 1, 2022

Aaron's Chimichangas

Yield

5 Servings

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Ingredients

1 medium onion (diced small)

1 green pepper (diced small)

1 tablespoon olive oil

2 pounds ground beef

3 garlic cloves (minced)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

4 ounces can chopped green chiles

10 soft-taco-sized uncooked flour tortillas (15 ounces)

2 cups canola or vegetable oil

Optional toppings: Guacamole, sour cream, and/or salsa

Instructions

In a large skillet over medium heat, sauté onion and green pepper in olive oil for 5 to 7 minutes until onion is translucent. Add ground beef, breaking into pieces until it’s no longer pink in the middle. Drain excess grease if necessary, then continue cooking over medium heat while adding garlic, spices, and green chiles. Set aside.

Prep a smooth, dry surface. Lay out a tortilla and spoon about half a cup of beef mixture in the center. Fold the edge closest to you on top of the filling, then snugly roll it halfway up. Fold both sides inward toward the middle, then tightly wrap until closed. Set aside on a tray/plate and repeat with remaining tortillas.

In a large, deep skillet, heat canola or vegetable oil on medium-high to 365 F. Carefully lower a chimichanga into the hot oil, frying until the bottom side is golden brown, 1 to 2 minutes. Flip chimichanga, frying opposite side until golden brown. Remove from oil and place on paper towels to drain. Keeping the oil at a consistent 365 F, repeat with remaining chimichangas, being careful not to crowd the pan (which would lower the frying temperature and cause excess oil to be absorbed, preventing them from frying).

Serve immediately with guacamole, sour cream, and salsa toppings (optional). To reheat leftovers, use oven broiler and cook on each side for a minute or so.

Notes

Note: Find uncooked flour tortillas in the cheese or deli section of the grocery store. Pre-cooked tortillas will work too, with a less flaky result.

Per serving: 647 calories, 25 grams fat (7 grams saturated fat), 162 milligrams cholesterol, 262 milligrams sodium, 44 grams total carbohydrates, 7 grams fiber, 61 grams protein.

Smoky Chile Con Queso Dip

Yield

4 Servings

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Ingredients

1 poblano pepper

2 tablespoons unsalted butter

1⁄2 cup diced yellow onion

2 tablespoons flour

1⁄2 cup milk

2 garlic cloves (minced)

1⁄2 teaspoon cumin

8 ounces block pepper jack cheese (hand shredded)

1⁄4 cup light sour cream

1 roma tomato (seeded, cored, and finely diced)

1⁄2 teaspoon salt

1 dash smoked paprika

1 tablespoon fresh cilantro (chopped)

Instructions

The first step will be to roast the poblano pepper. If you have a gas stove, turn flame to medium. Place whole pepper on the grate directly above the gas flame. Use a pair of tongs to quarter turn the pepper every 5 minutes, roasting for a total of 20 minutes. If you have an electric oven, turn oven to broil setting. Quarter pepper lengthwise, stem, and de-seed. Place skin sides up on a broiler pan and broil until skins blister and char, about 8 minutes. With either method, keep a close eye on them as they can quickly catch fire and smoke. Let roasted pepper cool, then peel, de-seed, and finely chop.

Melt butter in a medium skillet over medium-low heat. Add onions and continue cooking about 5 to 7 minutes until onions are translucent. Stir in flour, cooking a minute or two until mixture begins to smell nutty (it’ll smell less like raw flour). Slowly stir in milk. Continue stirring while sauce thickens, about 5 minutes. Stir in roasted poblano, garlic, and cumin. Turn heat down to medium-low. Stir a small handful of cheese into the sauce, letting it melt completely before adding the next handful. Continue until all cheese has been added. Stir in sour cream, tomatoes, and cilantro, then season with salt and smoked paprika. Sprinkle some cilantro on top and serve hot with tortilla chips for dipping.

Notes

Tip: Pre-shredded cheese contains fillers to keep the shreds from sticking together, which can also cause separation in your queso dip. To avoid separation, use block cheese and shred by hand.

Per serving: 172 calories, 13 grams fat (9 grams saturated fat), 42 milligrams cholesterol, 359 milligrams sodium, 5 grams total carbohydrates, 0.5 gram fiber, 9 grams protein.

Cheese and Pepper Cornbread Casserole

Yield

12 Servings

Preparation time

10 minutes

Cooking time

1 hour

Total time

1 hour, 10 minutes

Ingredients

1 small red onion (diced)

1 red pepper (diced)

1 green pepper (diced)

1 jalapeño (minced)

1 tablespoon olive oil

1 1⁄2 cups flour

2 1⁄2 teaspoons baking powder

1 cup yellow cornmeal

1⁄2 teaspoon ground cumin

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1⁄2 teaspoons salt

1⁄2 teaspoon ground black pepper

2 large eggs

1⁄2 cup heavy whipping cream

2 tablespoons melted butter

1 cup water

4 cups corn (fresh or frozen)

4 ounces shredded Mexican-blend cheese

4 ounces cojita or feta cheese (crumbled)

Instructions

In a large skillet, sauté the onion, red pepper, green pepper, and jalapeño in olive oil until onion is translucent, about 5 to 7 minutes. Set aside. Preheat oven to 350 F. In a large bowl, combine flour, baking powder, cornmeal, and spices. Add eggs, whipping cream, and melted butter. Begin whisking, slowly adding water as you go until a thick batter forms. Fold in sautéed vegetables, corn, and cheeses. Pour mixture into a 9 x 13-inch greased casserole dish. Bake uncovered for 55 to 60 minutes. Serve hot.

Notes

Per serving: 275 calories, 13 grams fat (7 grams saturated fat), 63 milligrams cholesterol, 585 milligrams sodium, 33 grams total carbohydrates, 3 grams fiber, 10 grams protein.

Roasted Tex-Mex Sweet Potatoes

Yield

4 Servings

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Ingredients

2 pounds sweet potatoes

1 large red pepper (diced)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon cumin

1⁄2 teaspoon oregano

1⁄2 teaspoon garlic salt

1⁄2 teaspoon red pepper flakes

Instructions

Preheat oven to 425 F. Dice sweet potatoes into chunks, somewhere between ½-inch to 1-inch pieces. In a large bowl, mix together all spices. Add diced sweet potatoes and red pepper, pouring olive oil on top. Toss together until seasoning has coated potatoes. Spread evenly in a single layer, giving the potatoes some space, on a large baking sheet and bake 25 to 30 minutes. Serve as a side dish or dress them up by topping with cheddar cheese, sour cream, bacon bits, and avocado.

Notes

Per serving: 345 calories, 8 grams fat (1 grams saturated fat), 0 milligrams cholesterol, 29 milligrams sodium, 67 grams total carbohydrates, 10 grams fiber, 4 grams protein.

Tags

Future farm

sbradford — Thu, 30 Jun 2022 17:51:58 +0000

Future farm

July 1, 2022

Patty Yoder

A stroll through this Ohio farm leads you past a lovely formal garden, a koi pond, and two fountains before you reach the medicinal, culinary, and potager gardens. A bit later, your tour also takes you by robotic systems and a bioreactor — a high-tech composting tower built for Project Martian, a creative exploration for growing zero-dirt food on Mars.

This is not your typical farm.

“We’ve combined 18th-century farming traditions with 21st-century technology,” says Jim Bruner, co-owner of the urban farm near downtown Columbus. “Our mission here is to grow, maintain, sustain, and explain.”

Ten years ago, the property was an abandoned 1868 Italianate house and two adjacent overgrown lots. After much planning, digging, and planting, Mezzacello now produces high-quality, nutritious food and serves as a learning lab where Bruner and local students test ideas. The name Mezzacello (“little Monticello”) pays homage to another lifelong innovator: Thomas Jefferson, and his agricultural experiments at his iconic Virginia estate.

In the summer, students attend weeklong camps at Mezzacello to learn about biotechnology, bioengineering, biochemistry, and renewable energy. For many campers, it’s the first time they connect the dots between growing and eating healthy food.

“A lot of kids think eating is the same thing as nutrition,” Bruner says. “At camp, they start to understand the idea of ‘garbage in, garbage out,’ which is true for what they eat and how they feel as well as what they feed other living things.”

Health is one of the reasons Bruner, who is originally from California, became an urban farmer. He’s also naturally drawn to anything involving innovation, systems, and design thinking. By day, he works at the PAST Foundation, a nonprofit that helps bring real-world science and applied STEM into the classroom. He’s also former president, executive director, and board chair of Ohio Invention Convention and an enthusiastic cheerleader for ideas — from his latest experiment at Mezzacello to a student inventor’s biodegradable golf tee or insulin plunger.

While Bruner and his husband, Rick Riley, cover most of the farm’s expenses, the Ohio Farm Bureau, Scotts Miracle-Gro Foundation, and the Columbus Foundation help fund their projects.

Currently, Bruner and Hamid Ahmed, a Mezzacello intern, are building a biodome prototype. Ahmed is exploring ways to end global hunger as part of his Medical Pathways project at Metro Early College High School.

“It hurts to know that so many families do not have enough food,” Ahmed says. “The biodome is so people don’t have to depend on an outside source to survive.”

When finished, the structure will contain complex systems for growing hydroponic gardens and raising chickens. If their biodome proves cost-effective, sturdy, and easy to use, it could feed people worldwide.

Building and problem-solving are fun challenges for a bright high school student, but Ahmed is also developing a critical new skill: perseverance. Setbacks are part of any massive undertaking, and a great mentor can make a world of difference.

“It does get frustrating, believe me. I am not the most patient guy, but Jim is one of the best teachers I’ve ever had. He’s helped me understand that I have to be patient,” Ahmed says. “I have a goal that I want to get to, and I know that if I keep pushing through, the right angle will come to me — and it will be worth it.”

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Cold and creamy

sbradford — Thu, 30 Jun 2022 17:32:43 +0000

Cold and creamy

July 1, 2022

Vicki Reinhart Johnson