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Tag Archives: 6/19/12

Beet Cake with Cream Cheese Frosting

Community training dinner, 6/19/12

This cake is a lot like carrot cake, except pinker. It’s a great new way to use beets straight from the garden or farmers market.

Cake:

  • about 1 lb beets, approximately 4 medium
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

Frosting:

  • 8 oz cream cheese or 1/3-less fat cream cheese (neufchatel cheese), softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners sugar

Cake:
Preheat oven to 350. Grease a 9×13 pan.

Wash and peel beets. Using a large grater, grate the beets to make 2 cups grated beets. Be careful about your clothes – beet juice stains (the stains are a great color, but they’re hard to get out).

In a large bowl, combine white and brown sugars, oil, and eggs. Mix thoroughly. Add the grated beets and stir to combine.

In a medium bowl, combine flour, baking powder, ginger, cinnamon, baking soda and salt. Add 1/3 of this flour mixture to the beet mixture and stir. When combined, add half of the milk and stir in. Add another addition of flour and mix, then the rest of the milk and mix, and finally the rest of the flour. Mix until no dry spots remain.

Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.

Frosting:
In a large bowl, combine cream cheese and butter. Using an electric mixer, combine thoroughly. Add sugar and vanilla and beat until completely combined. Spread over cooled cake.

Serves 24.

Italian-style Meatloaf

This meatloaf is a great way to stretch a small amount of meat into a lot of delicious meals. Instead of buying fresh bread and milk, use stale bread and old milk you don’t really want to drink anymore – they’re delicious in meat loaf, and you can avoid having to waste food.

  • 10 oz stale bread
  • 1/2 cup milk (it can be more sour than you’d want to drink)
  • 2 lbs ground beef (OR use 1 lb each ground beef and pork)
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • OR substitute 1 ½ tablespoons Italian seasoning for all the herbs if fresh herbs are unavailable
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Preheat oven to 350 degrees. Grease a loaf pan or baking sheet.

Using your hands, rip the stale bread into flaky crumbs. It’s okay if they’re uneven sizes. In a large bowl, pour the milk over the bread and allow the bread to get completely soaked.

Add all remaining ingredients. Mix thoroughly to combine (using your hands works best).

Press the mixture into a loaf pan, or shape into a loaf on a baking sheet. Bake for 50-70 minutes, until the internal temperature of the loaf is 160 degrees (use an instant-read thermometer).

Serves 10.

Meatloaf Sandwiches

Community training dinner 6/19/12
Community training dinner 3/6/13

Leftover meatloaf makes great sandwiches.

  • 8 slices bread
  • 2 tablespoons mayonnaise
  • 4 slices meatloaf
  • 4 large leaves lettuce

For each sandwich, spread one slice of bread with 1/2 tablespoon mayonnaise. Add a slice of meatloaf and a lettuce leaf, then close with remaining slice of bread.

Serves 4.

Kohlrabi Greens Salad

Community training dinner, 6/19/12

Along with the bulbs, kohlrabi greens are also edible. They are a little tough, so they are usually cooked. But they’re also very good raw as long as you treat them right. By slicing the leaves thinly and letting them sit in the dressing to wilt, the greens become tender enough to enjoy without cooking.

  • Greens from 2 kohlrabi bulbs
  • 2 tablespoons vinaigrette-type salad dressing of your choice (see lots of recipes and a guide to making vinaigrettes here)
  • 2 tablespoons crumbled feta cheese, or other cheese of your choice
  • salt, to taste

Wash and dry the kohlrabi greens. Strip the leaves off the stems and either discard the stems or save them to cook separately.

Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl.

Pour the salad dressing over the greens and toss to coat. Allow to sit for at least 1 hour, or in the fridge up to 2 days. Add cheese, toss, taste and add salt if needed, and serve.

Serves 4 as a side dish.

Kohlrabi Slaw

Community training dinner, 6/19/12

Kohlrabi is a very strange vegetable. It looks like an alien, its name means “cabbage-turnip,” and it tastes like broccoli stems. The bulb can be eaten raw or cooked (try roasting it with a little oil and salt in a 400 degree oven). In this recipe, it’s made into a simple, refreshing slaw. It’s important to peel kohlrabi before you use it – the skin and the layer underneath have a lot of stringy fibers. You can also eat the greens – see here for a recipe.

  • 2 kohlrabi bulbs
  • 1/4 cup herbs (basil, mint, parsley, dill, or another favorite – you can also use a combination)
  • 1 tablespoon lemon juice
  • 2 tablespoons canola, vegetable, or olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Peel the kohlrabi using a paring knife. Then, use a grater or matchstick slicer to shred kohlrabi for slaw. Roughly chop the herbs and add it to the kohlrabi in a large bowl.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper to make a vinaigrette. Pour over the kohlrabi and mint and toss to coat.

Serves 4-6 as a side dish.