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Recipe of the month

Stuffed Acorn Squash


Serves 4

2 acorn squash, cut in half, seeds removed
4 tsp butter or olive oil

Add butter/oil in each half and place squash on baking sheet.
Bake in preheated oven at 380°F until soft. Approx. 30-40 minutes.

Filling
6 – 8 tbsp tomato sauce
4 tbsp feta cheese, crumbled
16 black olives, pitted

Fill tomato sauce in squash halves, top with cheese and olives.
Bake another 5 minutes.

Serve with greens and rice.

Posted by Goldenwood Lodge on 2 Apr 2016 - 16:52 • » view archived recipes

Kale Pizza




Pizza Dough
2 1/2 cups flour
1 tsp Salt
1 tbsp dried yeast
¾ cup water, lukewarm
1 tsp sugar
2 tbsp olive oil

In a bowl combine flour and salt.
Dissolve yeast and sugar in lukewarm water. Wait until yeast starts bubbling.
Add yeast-water and olive oil to flour, mix well. Knead on floured surface until smooth and elastic. Cover and let rise approx. 1 hour at room temperature until the dough has doubled in size.

Toppings:
4-6 cups slightly cooked Kale, chopped
1-2 cups Feta cheese, crumbled
1-2 cups dried Tomatoes in oil
2 cups Mozarella cheese, shredded

Form 2 large or 4 small flat rounds, approx. 1/3 “ to ½” thick and place on baking sheet.
Top evenly with kale. Add feta and tomatoes. Sprinkle with cheese.
Bake approx. 20 minutes in preheated oven at 400°F.


Posted by Goldenwood Lodge on 2 Mar 2016 - 13:52 • » view archived recipes

Andy's Breakfast Eggs


Per person:
Butter
1 small banana, cut in half lengthwise
2 eggs
2 slices mild cheese
Black pepper

In frying pan fry bananas and 2 eggs in butter.
When done, push both neatly together and cover with cheese. Serve as soon as cheese is melted. Sprinkle with pepper.


Posted by Goldenwood Lodge on 13 Feb 2016 - 10:41 • » view archived recipes

Millet with Squash-Vegetable-Mix


Serves 3-4

1 Tbsp olive oil
1 small onion finely chopped
1 cup millet
2 cups water
1 Tsp salt or vegetable broth concentrate
2-3 Tbsp white wine (optional)

Sauté onions in olive oil, add millet and stir well. Add water, salt or vegetable broth, and white wine. Cook on low heat until liquid is absorbed.

Vegetable Mix

1-2 Tbsp olive oil
2 cups squash, cut into small, thin pieces
2 leeks, cut in rings
2 cups tomatoes, cut in small pieces
½ cup water
Herb salt or vegetable broth to taste
2 Tbsp parsley, finely chopped

Sauté squash and leeks in olive oil for approx. 3 minutes. Add tomatoes and water. Cook on low heat until vegetables are tender. Season with herb salt or vegetable broth.
Serve vegetables over millet, sprinkle with parsley.


Posted by Goldenwood Lodge on 17 Jan 2016 - 12:02 • » view archived recipes

Brown Rice Salad with Pears and Walnuts

BBQ season is upon us. This is a nice salad to go with all kinds of meats and veggies.




1 cup brown Basmati rice
2 cups water
1 Tsp salt

Cook rice in salt water on low heat until liquid is absorbed. Let cool.

1 pear, peeled, cored, cut into quarters and then into thin slices
1 small stem leek or 2 green onions cut into thin rings
2 Tbsp walnut, coarsely chopped
3-4 Tbsp parsley, finely chopped

Dressing
½ - 1 lemon juice (to taste)
4-5 Tbsp olive oil
1 Tsp fresh ginger, ground or very finely chopped
Pepper and salt to taste

Mix well all ingredients and let stand 30 minutes before serving to allow flavors to unfold.


Posted by Goldenwood Lodge on 22 May 2015 - 20:44 • » view archived recipes

Sauerkraut Pizza


Serves 4

Pizza Dough
2 1/2 cups flour
1 tsp Salt
1 tbsp dried yeast
¾ cup water, lukewarm
1 tsp sugar or molasse
2 tbsp olive oil

In a bowl combine flour and salt.
Dissolve yeast and sugar or molasse in lukewarm water. Wait until yeast starts bubbling.
Add yeast-water and olive oil to flour, mix well. Knead on floured surface until smooth and elastic. Cover and let rise approx. 1 hour at room temperature until the dough has doubled in size.

Toppings:
1 cup sour cream
4 cups Sauerkraut, drained
To taste: sliced mushrooms, black olives, ham or bacon bits
3 cups Mozarella cheese, shredded

Form 2 large or 4 small flat rounds, approx. 1/3 “ to ½” thick and place on baking sheet.
Spread sour cream over dough. Top evenly with sauerkraut. Add mushrooms, olives, ham or bacon. Sprinkle with cheese.
Bake approx. 20-30 minutes in preheated oven at 400°F.


Posted by Goldenwood Lodge on 7 Nov 2013 - 18:05 • » view archived recipes

Green Tomato Bread

Astonishing!


4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter, unsalted
1 1/2 cups brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups all-purpose flour
1 Tblsp baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts

Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Cream butter and sugar. Add eggs and beat until creamy.
Stir in cinnamon, nutmeg, baking powder and 1/4 teaspoon salt. Add flour, baking powder, chocolate chips and nuts. Mix well. Dough will be very stiff.
Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.


Posted by Goldenwood Lodge on 12 Oct 2013 - 06:00 • » view archived recipes

Swiss Chard Lasagne




Serves 6-8

Filling
2 tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
500 g cottage cheese
2 lb Swiss chard, cooked, chopped (both stems and leaves)
2 cups shredded mozzarella cheese
Salt and pepper to taste

Sauce
2 tbsp olive oil
1/2 onion, chopped
1 cup carrots, peeled, thinly sliced
1/2 lb zucchini squash, thinly sliced
1 can (700 ml) diced tomatoes
8 oz water
Salt and pepper to taste

9-12 Oven Ready Lasagne Noodles

Preparation
In saucepan, heat oil, cook garlic and onion until tender
Combine cottage cheese, Swiss chard, onion mixture and half of the mozzarella cheese.
Season with pepper and salt to taste.

In saucepan heat oil, sauté onions, carrots and zucchini squash for 3 minutes while stirring constantly. Add diced tomatoes and water. Cook until vegetables are tender. Season to taste.

In a 4 qt baking dish, spread 1/3 of the sauce. Top with 3-4 lasagne noodles. Spread half of the Swiss chard mixture over noodles and top with 1/3 sauce. Top with 3-4 lasagne noodles. Spread remaining Swiss chard mixture over noodles. Top with remaining lasagna noodles, sauce and mozzarella cheese.

Cover and bake at 380°F for 45-50 minutes. Let stand 10 minutes before serving.


Posted by Goldenwood Lodge on 20 Sep 2013 - 20:59 • » view archived recipes

Buckwheat Cabbage Casserole


Serves 4

Cook
1 cup buckwheat with
3 cups water, salt or vegetable broth

Cook until tender
2 lbs green or savoy cabbage, coarsely chopped
Little bit of water, salt or vegetable broth
Drain liquid.

Mix
5 egg yolks
1.5 cup sour cream
½ cup parmesan cheese, grated
2-3 Tbsp almond slivers or pumpkin seeds
Salt, pepper to taste

Gently mix buckwheat, cabbage and egg-sour cream mixture in a greased casserole.
Fold in 5 egg whites, stiff

Bake at 380°F for approx 30-40 minutes


Posted by Goldenwood Lodge on 17 Feb 2013 - 09:49 • » view archived recipes

Layered Tortilla-Bean-Pie



Serves 6

150 g dry black beans, soaked, cooked (yields approx. 1 lb)
or 1 (500 ml) can black beans, drained
150 g dry redbeans, soaked, cooked (yields approx. 1 lb)
or 1 (500 ml) can red beans, drained
1 cup salsa, medium
2-3 cloves garlic, minced
1-2 Tblsp chopped fresh cilantro
1 medium tomato, chopped
250g shredded Cheddar cheese
Salt and pepper to taste
5 large (9”)whole wheat tortillas

1 cup salsa
½ cup sour cream

In a large bowl mash the beans. Stir in 1 cup salsa, garlic, cilantro, and tomato. Mix together. Add salt and pepper to taste.
Place 1 tortilla in a greased pie plate or tart dish. Spread 1/5th of the bean mixture over tortilla to within ½ inch of edge. Top with 1/5th of cheese. Repeat layering 4 times.
Cover with foil and bake in preheated oven at 380-400°F for about 40 minutes.
Cut into wedges and serve with salsa and sour cream.


Posted by Goldenwood Lodge on 5 Jan 2013 - 11:23 • » view archived recipes