Category: Featured Recipe

Apple & Cinnamon Coffee Cake

Apple & Cinnamon Coffee Cake

I’m not entirely certain how coffee cake came about, but I’m convinced it was invented as the solution to the age-old dilemma of ‘is eating cake for breakfast ever acceptable.’ Truly in my world, if anyone ever tells you cake isn’t acceptable at any time of day, you just walk away because you don’t need that kind of negativity in your life. Now that apple season is in full swing, what better way to have your cake and eat it to, than with this apple-cinnamon coffee cake? It’s perfect for weekend brunch, after-dinner coffee, or really anytime – in fact, I recently took this to an IFC board meeting and it was very much enjoyed.

Ingredients

  • 2 cups all purpose flour measured using scoop & sweep method
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 + 2 TB cup granulated sugar divided
  • 1 tsp ground cinnamon
  • 10 Tbsp butter + some for greasing the pan room temperature
  • 2 eggs beaten
  • 1/2 tsp vanilla extract
  • 1 cup milk
  • 1 medium (or 2 smalapple cored, peeled and sliced into 1/4-inch thick slices
  • For the topping:
  • 4 TB brown sugar
  • 4 TB flour
  • 1/4 tsp cinnamon
  • 1 TB butter cut into small cubes

Instructions

  • Preheat oven to 375 degrees and grease a 9″ deep pie dish or 8″ to 9″ square cake pan with butter.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a small bowl, mix 2 Tbsp of the sugar with the cinnamon, set aside.
  • Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs and vanilla until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
  • Spoon half of the batter into the bottom of the baking dish and spread evenly. Lay the apple slices on the batter so they just cover the batter, overlapping slices if necessary. Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.
  • In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.
  • Bake at 375 degrees for 30-35 minutes or until it is golden brown and a toothpick or cake tester inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes before cutting.

Notes

If you have leftovers, cover the pan with foil or plastic wrap and store on the counter. Leftovers can also be tightly wrapped in plastic wrap and frozen for several months.

Ditch That Can Sloppy Joes

Fall… football… tailgating… and sloppy joes… who’s ready?

This easy recipe will have you ditching that can in no time. Taking to a tailgate? You can make this a day or two ahead of time and keep it warm in a crockpot, or warmed on a portable grill or camp stove (use a disposable foil pan for easy clean up!). Want to cook once and eat a few times? Double it, and divide it into freezer bags – it will easily keep for 6+ months.

Ditch That Can Sloppy Joes
Author: Robin Meadows West
Ingredients
  • 1 TB butter
  • 2 lbs lean ground beef (Note: you can substitute ground capon, chicken, turkey, lentil, or a soy meat product)
  • 1/2 cup diced onion
  • 3/4 cup diced green bell pepper
  • 5 cloves garlic, minced
  • 1 1/2 cups ketchup
  • 1 cup water
  • 2 TB brown sugar, packed
  • 2 tsp chili powder
  • 1 tsp dry mustard
  • 1/2 tsp red pepper flakes
  • 2 tsp Worcestershire sauce
  • 3 TB tomato paste
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • Shredded cheese for serving (optional)
  • Hamburger buns for serving
Instructions
  1. Add the butter to a large skillet or Dutch oven over medium high heat, followed by the ground beef. Cook until the browned, breaking up any large clumps of meat. Drain the fat and discard.
  2. Add the onions, bell pepper, and garlic. Cook for 5 minutes.
  3. Add ketchup, water, brown sugar, dry mustard, red pepper flakes, Worcestershire sauce, tomato paste, salt, and pepper. Stirring to combine. Reduce heat to a simmer, cover and let cook for 20 minutes. Remove the lid and let reduce for another 5 minutes, or until desired consistency.
  4. Serve on toasted buns, topped with cheese, and your favorite side.
  5. Any leftovers freeze well.

Blueberry Compote

Blueberry Compote

Not only is this compote a cinch to make (3 ingredients? What?!), but it’s also extremely versatile and with no refined or processed sugar, even a little bit healthy with all those antioxidants from the blueberries. With all the proven health benefits of blueberries, you may even want to double or triple the recipe. You can serve this compote on its own, or put it on nearly anything or everything from pound or angel food cake, biscuits, toast, pancakes, ice cream, crackers, crepes – the possibilities are virtually endless!

Ingredients

  • 1 1/3 cup blueberries fresh or frozen, divided
  • 1 TB + 1 tsp honey or maple syrup
  • 1 tsp vanilla extract

Instructions

  • Place 1 cup of blueberries, honey (or maple syrup), and vanilla in a small saucepan and mix gently. Heat over low heat.
  • Cook 15 to 20 minutes, stirring occasionally, until the blueberries are soft and starting to burst.
  • Take the compote off the heat and stir in the remaining 1/3 cup of blueberries. It will thicken as it cools.

Notes

Store leftovers, covered, in the fridge for up to 1 week.

Peach Dutch Baby Pancake

Peach Dutch Baby Pancake

A Dutch (or Deutsch as it was originally called by the Germans) baby pancake is not really a pancake in the sense that we Americans think of them – no pesky flipping and having it splatter or break. They're a puffy, oven baked, thin cake that's cooked in either a cast iron skillet (traditional and highly recommended) or a 9" x 13" casserole dish. This makes an amazing brunch, afternoon snack, or even dessert since it's slightly sweet. 

Want to switch it up even more? Once it's cooked, toss on a handful of fresh blueberries before serving!

Ingredients available at IFC:
Eggs,
Whole milk or heavy cream,
All-Purpose flour,
Butter,
Peaches,
Blueberries, Maple syrup or honey for serving

Ingredients

  • 3 large or extra large eggs or 2 jumbo
  • 1/2 cup whole milk or heavy cream
  • 3 TB butter
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Honey maple syrup, blueberries, powdered sugar, or whipped cream for serving

Instructions

  • Preheat oven to 425 degrees. Add the butter to the cast iron skillet or casserole dish and place in the oven for a few minutes to melt the butter – careful not to let it brown.
  • While the oven is preheating, in a large bowl, blend the eggs, milk (or cream), and vanilla together. Add the flour, salt, baking powder, and cinnamon. Stir to blend. Swirl the melted butter around the pan to coat all sides, and pour the excess into the pancake mixture.
  • Thinly slice the peaches. Give the batter a final stir and pour into your buttered pan. Arrange peach slices on top.
  • Bake at 425 for 15 minutes, and then lower heat to 325 for another 5 to 10 minutes, or until the pancake is completely cooked and golden brown on the edges.

Notes

Slice and serve immediately with additional butter, honey, maple syrup, powdered sugar, or whipped cream. You can also add fresh blueberries for extra burst of summer flavors.

30 Minute Meatloaf Muffins

30 Minute Meatloaf Muffins

Packable, portable meatloaf, and did we mention quick + easy? Because sometimes you really want meatloaf on a weeknight, but you don’t have time for the traditional loaf to bake for over an hour. Grab ground beef, bell pepper, onions, fresh herbs, eggs, and Dijon mustard for this local foods based recipe.

Ingredients

  • Meatloaf:
  • 1 lb ground beef
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper optional
  • 2/3 cup plain breadcrumbs – can use either panko or regular depending on your preference
  • 7 TB ketchup
  • 1 dash hot sauce
  • 1/2 tsp Worcestershire sauce
  • 7 TB finely chopped fresh parsley or 2 TB + 1 tsp dried parsley flakes
  • 2 large eggs lightly beaten
  • 3/4 tsp fresh thyme or 1/4 tsp dried thyme
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • Glaze:
  • 1/3 cup ketchup
  • 1 TB light brown sugar packed
  • 1 TB Dijon mustard

Instructions

  • Preheat oven to 400 degrees. Spray 9 compartments of a muffin pan with nonstick cooking spray. Cut parchment paper or aluminum foil into 2″ wide strips and place one strip into each of the 9 muffin cups.
  • In a large bowl, combine the meatloaf ingredients, being careful not to over mix.
  • Divide the meatloaf mixture into 9 equal portions – I find a 1/3 cup ice cream scoop comes in very hand for this. Place the portions into the prepared muffin pan, leaving each one domed on top.
  • In a small bowl, mix the glaze ingredients, and brush over the meatloaf muffins.
  • Bake for 20 – 25 minutes, or until cooked through. Allow to cool for about 5 minutes before using the strips to lift out of the pan.

Notes

If you have leftovers, you put them on a parchment lined pan and freeze (as shown in the photo above) – freezing them separated will prevent them from being stuck together and the glaze won’t stick to the container. Once completely frozen, you can either transfer to a freezer bag, rigid container, or vacuum seal them. If vacuum sealed, they’ll keep for about 9 months. If stored in a regular freezer bag or rigid container, they’ll keep for about 3 months.
These also pack well for lunches!

Sriracha-Honey-Lime Chicken

Sriracha-Honey-Lime Chicken

This chicken will have you firing up your grill in no time. The honey gets wonderfully caramelized into crunchy bits and the heat from the sriracha provides a perfect balance of savory to the sweet.

Ingredients

  • 3 TB soy sauce use tamarind for gluten-free
  • 6 TB honey
  • 1 TB olive oil try the roasted garlic for extra flavor or, you can turn up the heat with Prairie Fire from Pickle Creek Herbs
  • 3 TB fresh lime juice
  • 1 tsp lime zest
  • 4 cloves garlic peeled
  • 1 1/2 ” square piece of fresh ginger or 1 TB of grated ginger from a jar
  • 1 1/2 TB sriracha sauce
  • 1 1/4 tsp salt
  • 2 TB fresh chopped cilantro or 2 tsp dried
  • 2 1/2 lbs of chicken boneless or cut up pieces
  • Additional chopped cilantro & lime wedges for serving optional

Instructions

  • Place everything except the chicken in the blender and blend until smooth. Reserve 1/2 cup of marinade for basting during cooking. Pierce each piece of chicken several times. If using boneless chicken, cut into 1 1/2″ pieces.
  • Place chicken pieces in a resealable plastic bag and pour in the sauce. Turn the sealed bag a few times to coat each piece of meat. Marinate for 1 to 2 hours, turning the bag a few times to redistribute the sauce.
  • Preheat a grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. If you’re using boneless pieces, thread onto skewers. Oil the grill grates, and grill until chicken is cooked through. If you’re using whole pieces of chicken, you may need to lower the heat to prevent the outside from over caramelizing before the meat is completely cooked. Use the reserved marinade to baste the meat during the cooking process.

Notes

Serve on a platter garnished with chopped cilantro & additional lime wedges.

Marinated Steak

Marinated Steak

This quick and easy marinade delivers a great flavor in little time. It’s perfect for anything from a NY strip to a flank steak to a skirt steak and everything in between. So, fire up your grill, grab your favorite steak, and let’s get to it.

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup soy sauce I like to use low sodium tamari
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1 TB red wine vinegar
  • 1 TB minced ginger
  • 1/2 tsp red chili pepper flakes
  • 1/2 tsp ground black pepper
  • 1 1/2 to 2 lbs of steak NY Strip, flank, skirt, ribeye, T-bone, or sirloin

Instructions

  • Combine the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, red chili pepper flakes, and black pepper in a small bowl.
  • If you’re using a skirt steak, slice it into 1/4″ to 1/2″ thick pieces against the grain. (Since flank steaks are more lean, those need to be sliced against the grain after cooking and resting.) Place the beef in a resealable plastic bag and pour the marinade over it. Turn to coat and refrigerate for 1 to 2 hours.
  • Heat your grill to high heat, drain the marinade from the meat, and oil your grill grates. Grill the steak to desired doneness. Remove from heat and allow to rest for about 5 minutes before cutting.

Notes

Ingredients available at the Iowa Food Cooperative:
Olive oil, Honey, NY Strip, Flank Steak, Skirt Steak, Ribeye, Sirloin, T-bone

Spicy Chorizo Spaghetti

Spicy Chorizo Spaghetti

Who doesn’t love spaghetti night and a quick, easy – under 30 minutes – dinner? Spice up your next one with chorizo, fresh tomatoes, and basil.

Ingredients

  • 1 clove of garlic finely minced
  • 1/2 oz. fresh basil
  • 8 oz. grape cherry, or baby Roma tomatoes, halved
  • 1 lb. chorizo
  • 8 – 12 oz. spaghetti depending on how much pasta you like
  • 1/4 cup grated Parmesan cheese

Instructions

  • Cook the spaghetti according to package directions. While the pasta is boiling, roughly chop the basil, including the stems, keeping leaves and stems separate.
  • In a large skillet, over medium heat, cook the chorizo, garlic, and basil stems, breaking the chorizo up, until the meat is cooked through. This will take 5 or 6 minutes.
  • Measure out about 3/4 cup of water from the pasta to be used later, then drain the pasta and set aside.
  • Add the tomato halves to the chorizo mixture and cook until slightly softened – about 2 or 3 minutes. Add the drained spaghetti to the pan and few large splashes of the pasta water to loosen things up. Stir to combine and add additional pasta water if needed.
  • Remove the pan from heat, add in the chopped basil and Parmesan, stirring to combine. Allow to sit until the cheese has melted.

Notes

Serve with buttered, crusty bread and a salad for a complete, easy dinner. Leftovers make for a wonderful lunch.

Grilled Pizza

Grilled Pizza

Just because the temperature is rising doesn’t mean you have to forgo homemade pizza for carryout or delivery – let’s put that grill to work and make some awesome pizzas without heating the house. Have a few friends over, and make a creative (and delicious) night of it – you’ll be amazed at the possibilities you can come up with.

Ingredients

  • Pizza crust dough
  • Pizza sauce
  • Flavored olive oil
  • Fresh greens such as spinach arugula, or spring mix
  • Veggies such asparagus mushrooms,squash, or tomatoes
  • Fresh basil
  • Precooked meats such as proscuitto pepperoni, bacon, sausage, ground beef, or chicken – anything you want!
  • Semolina flour or corn meal
  • AP flour
  • Grated or shredded cheese such as Parmesan Reggiano or melting Italian cheese – for something different give the Italian seasoned Gouda from Frisian Farms a try!
  • Suggested special equipment:
  • Pizza stone
  • Pizza peel

Instructions

  • Place pizza stone on the grill (gas or charcoal) and allow to preheat to the hottest setting possible, for at least 30 minutes, keeping the lid closed. Preheating the stone gives the crust that nice crunch on the outside, just like from your favorite pizzeria.
  • On a lightly flour dusted surface, roll out pizza crust for a thin crust pizza – I typically get 3 crusts about 12″ in diameter from one prepared pizza crust.
  • Sprinkle a pizza peel or large, unrimmed sheet pan with semolina flour or corn meal. Give it a little shake to make sure the crust can slide. If it doesn’t, gently lift it up and add more semolina or corn meal to the problem areas. This guarantees your crust will slide off the transport device and onto the pizza stone.
  • Thinly spread the crust with pizza sauce, olive oil, or your other favorite sauce. Top with your favorite toppings (pictured is one vegetarian pie with olive oil, shaved asparagus, oyster mushrooms, and grated Reggiano cheese; and a meat pie with prosciutto, tomato sauce, fresh basil, and fresh mozzarella, then topped with handfuls of arugula after cooking). When grilling pizza, less is more on the toppings – if you overload the toppings, the bottom will burn before the toppings cook.
  • Transfer your pizza, to the pizza stone, close the lid, and allow to cook until the dough is cooked through and the cheese is melted – with a 600 degree grill, this typically takes about 6 or 7 minutes. Check on the pizza at about the 5 minute mark.
  • Remove from the grill, allow to cool for a couple of minutes, and enjoy!

Notes

Once you start grilling pizza at home, your possibilities of flavor options are virtually endless – the sky is the limit, so let your imagination run wild. You can even make dessert pizzas, breakfast pizzas, BBQ pizza is a great way to use up leftover pulled pork or chicken – nearly anything.

Antipasto Burgers

Antipasto Burgers

Sometimes you really just want a basic burger, other times you want to kick burger night into overdrive. This is one of those nights.

Ingredients

Burgers:

  • Ground beef
  • Fresh basil leaves
  • Garlic powder
  • Cheese
  • Burger buns
  • 2 slices Genoa salami per burger
  • Roasted red pepper
  • Salad greens
  • Queen size green olives 1 or 2 per burger

Instructions

  • In a small bowl, mix aioli ingredients and set aside.
  • On a preheated grill, grill burgers to desired doneness.
  • When burgers are cooked, add cheese to each and allow to just begin to melt. Remove from heat.
  • Spread aioli on top half of bun, place 2 slices of Genoa on the bottom bun, top it’s roasted red pepper, burger, and salad greens. Top with top half of bun, and garnish with skewered olives.

Notes

A crisp salad with your favorite Italian dressing is a wonderful accompaniment to these burgers.