Cucumber - Yogurt Soup
Collected by: Laura Chatfield while living in Asia
Peal and de-seed the cucumbers. Chop and put into a blender or food processor with ½ the yogurt, the garlic clove and the mint. Puree. You can reserve some of the cucumber and chop finely to provide some extra texture, or you can puree the all of the cucumber.
Mix in the rest of the yogurt and then add water to achieve the desired consistency for soup.
Serve this cold.
Should serve 4-6 people.
- 1 quart plain yogurt
- 2 cucumbers—seeded & pealed
- 1 tablespoon mint (fresh preferred)
- 1 garlic clove, pealed and chopped up a bit
- Salt to taste
- Water to achieve desired soup consistency
Peal and de-seed the cucumbers. Chop and put into a blender or food processor with ½ the yogurt, the garlic clove and the mint. Puree. You can reserve some of the cucumber and chop finely to provide some extra texture, or you can puree the all of the cucumber.
Mix in the rest of the yogurt and then add water to achieve the desired consistency for soup.
Serve this cold.
Should serve 4-6 people.
Kale Chips -- Cooling Veggies for Dinner
Collected by: Mae Beuthel while at summer camp
Pick as many leaves or buy as many kale leaves as you need for the people you are serving. Tear away the leaves from the stem. After you have all the leaves cleaned tear them into sizes of pieces that you want. Put the olive oil in the bottom of the cookie sheet or any kind of pan with half-inch sides. Cover the kale chips with oil. Then put as much salt and pepper as a seasoning as you’d like.
Preheat the oven to 350 and then when the pan of kale is ready put the pan in the oven and cook the kale for 5 to 7 minutes or until they are as crispy as you want them.
- Kale Chips
- As much Fresh Kale leaves as you want
- Enough Olive oil for a thin coat all over the kale leaves
- Salt
- Pepper
Pick as many leaves or buy as many kale leaves as you need for the people you are serving. Tear away the leaves from the stem. After you have all the leaves cleaned tear them into sizes of pieces that you want. Put the olive oil in the bottom of the cookie sheet or any kind of pan with half-inch sides. Cover the kale chips with oil. Then put as much salt and pepper as a seasoning as you’d like.
Preheat the oven to 350 and then when the pan of kale is ready put the pan in the oven and cook the kale for 5 to 7 minutes or until they are as crispy as you want them.
Classic Basil Pesto
From the cookbook, "Pestos! Cooking with Herb Pastes"
By Dorothy Rankin
(Recipe altered slightly by The 3-Bell Ranch)
2 cups fresh basil leaves
2 large garlic cloves
½ cup freshly grated Parmesan cheese
2 tablespoons freshly grated Pecorino Romano cheese
½ cup pine nuts or walnuts
1/3 cup olive oil
3 Tablespoons butter
Salt and freshly ground pepper
Add Lemon to taste
My [Dorothy Rankin] version of a classic basil pesto includes a small portion of Pecorino Romano cheese. A true Genoa pesto usually specifies equal quantities of Sardo Percorino and Parmesan cheeses. Romano Pecorino, which is easily available in this country is a much sharper cheese than Parmesan. Increasing the proportion of Parmesan to the Romano Pecorino achieves a better balance of flavor.
Combine the basil, garlic, cheeses, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil and butter. Season to taste with salt, freshly ground pepper and lemon juice and process to the desired consistency. Let stand 5 minutes before serving.
Yield: About 1 cup
By Dorothy Rankin
(Recipe altered slightly by The 3-Bell Ranch)
2 cups fresh basil leaves
2 large garlic cloves
½ cup freshly grated Parmesan cheese
2 tablespoons freshly grated Pecorino Romano cheese
½ cup pine nuts or walnuts
1/3 cup olive oil
3 Tablespoons butter
Salt and freshly ground pepper
Add Lemon to taste
My [Dorothy Rankin] version of a classic basil pesto includes a small portion of Pecorino Romano cheese. A true Genoa pesto usually specifies equal quantities of Sardo Percorino and Parmesan cheeses. Romano Pecorino, which is easily available in this country is a much sharper cheese than Parmesan. Increasing the proportion of Parmesan to the Romano Pecorino achieves a better balance of flavor.
Combine the basil, garlic, cheeses, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil and butter. Season to taste with salt, freshly ground pepper and lemon juice and process to the desired consistency. Let stand 5 minutes before serving.
Yield: About 1 cup
