Cooking Tips - The Truck Patch Natural Market

Cooking Tips

Baked Avocado Fries

• 1/4 cup flour
• 1 tsp kosher salt
• 2 large eggs, beaten
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
• Grated parmesan for serving

Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray(we have coconut & canola sprays at The Truck Patch!), then place on a cookie sheet. Spray the top of the wedges with oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes). Sprinkle with parmesan before serving.

Cocoa-Almond No-Bake Cookies

Makes 3 ½ dozen

1 cup natural cane sugar
½ cup unsweetened almond milk
½ cup virgin coconut oil
6 tablespoons unsweetened cocoa
¼ teaspoon sea salt
¾ cup almond butter
2 ½ cups quick-cooking oats
½ cup unsweetened shredded coconut
1 tablespoon vanilla extract

Add sugar, almond milk, coconut oil, cocoa, and sea salt in a large saucepan over medium-high heat. Bring to a boil; boil for 90 seconds, stirring constantly. Remove from heat and stir in almond butter, oats, coconut and vanilla extract.

Drop by rounded teaspoons onto parchment paper, flattening slightly. Chill 30 minutes to set. Store in refrigerator.

Note: This recipe is vegan and gluten free.

Raw Holiday Date Balls

Makes 8-10

10 dates

½ cup cashews or hazelnuts, or any other nut like almonds, walnuts, pecans.

½ tsp vanilla

2 tablespoons raw cocoa powder

1 tablespoon essence of rum, optional

sprinkle of cinnamon, or pumpkin pie spice

Pinch of sea salt

Remove the pits from the dates, and add them to a food processor. Add all other ingredients, and process until it forms a ball of ‘dough’. Remove 1 teaspoon of dough, and roll it into a ball. You can roll it in chopped nuts, or seeds, or unsweetened coconut flakes. Place on a plate, and let cool in fridge for 30 minutes. Enjoy within 3-4 days.

Variations:

Play with different spices and nuts to make different flavors. Try soaking some raisins in rum, and adding them to the mixture.

Cooking Dried Beans

Buying beans in bulk is one of the best ways to save money on organic food. You can cook a large pot of beans for under $2.00!

Bean cooking tips: Measure out about 2 cups of dry beans. Go over the beans and check for rocks, or anything else that you don't want to be in there. Soak your beans for 4-8 hours. If you remember, soak them over night and cook them in the morning, or soak them before you go to work, and they will be ready to cook when you get home.

ALWAYS change your soaking water! This will help the bean be less.....well you know, gas forming! Also, bulk items can get a little dusty, so rinsing the beans after changing the soaking water will remove any dust that might be on them.

Add soaked beans to a pot and cover with water. Your 2 cups of beans have expanded to almost 4 cups now, so 6 cups of water should be enough to cook them in. Different beans have different cooking times. Most will be done in 30 minutes to an hour. When the bean is soft, they are done. Check the label on the bulk bin, and make a note of the cooking instructions!

NEVER add salt to the beans.....wait until they have cooked and are soft, then season with salt.

Left over beans can be made into spreads, pates, or added to bean salads or soups!

Discover how eating beans can save you $$$ and make for a healthy and yummy meal every week!

Fall Time Quinoa Salad

½ cup red quinoa, well rinsed
½ cup white quinoa, well rinsed
1 ¼ cup water

1 carrot, small cubes
2 scallions, sliced
1 stalk celery, diced
2 tablespoons fresh parsley, chopped
1-2 tablespoons fresh rosemary, copped fine
1/2 cup dried cranberries, chopped
3/4 cup pecans, chopped and lightly toasted

Dressing:
Juice of one lemon
3 tablespoons olive oil
salt and pepper

Quinoa is a quick cooking and filling whole grain! In a sauce pot, with lid, bring water to a boil. Add a pinch of sea salt. When water is boiling add quinoa. Then, Simmer for 30 minutes covered. Fluff with a fork. Place in bowl, and let cool. When well cooled, add vegetables, cranberries, and pecans, and lightly toss. Over stirring with make it mushy. Then, add dressing and toss again. Serve cold. Mix it up depending on the season and local vegetables available. Try corn and black beans with cilantro and a lime and olive oil dressing in the summer!

Stuffed Acorn Squash

Serves 4

2 acorn squash, cut in half, and seeded.

Stuffing:
3 slices of sour dough or gluten free bread, small cubes
¾ cup pecan pieces
¾ cup dry cranberry
1 rib celery, diced small
1 shallot diced small
2 teaspoons pumpkin pie spice
2 tablespoons olive oil
2 tablespoons maple syrup
salt and pepper

1 cup Vegetable broth

Preheat oven to 375 degrees.
Mix all stuffing ingredients in a mixing bowl until all bread cubes are moist. Spoon even amounts into each of the 4 acorn halves. Places squash in a baking dish and pour about ¼ cup or less of the veggie broth over the stuffing to moisten it, but don't make it soggy! Bake for 30 minutes. Then, check squash with a fork. It should be tender.

Cranberry Sauce

This is a special crowd pleasing Cranberry sauce made from fresh Cranberries. This recipe requires no refined sugar too! Can be used for cheesecake cupcakes topping too.

1 box fresh organic cranberries, about 2 cups
1 cup berry juice or apple juice
pinch of salt

In a sauce pan, cook cranberries in juice on medium heat for 10 minutes, the cranberries will pop and cook down in the juice.

Add the zest of one organic orange into the pot and add1/4 cup of Agave nectar. You can substitute maple syrup or a small amount of stevia, about 1 dropper, or ¼ tsp of powder.

Using the juice from the orange, dilute 2 tablespoons of Organic Corn Starch and add to cranberries. Cook until thick.

If it is not sweet enough, add a small amount more of maple or agave nectar or stevia.

Optional: Add some cinnamon or clove powder.

Kale Chips

Eat your GREENS....everyday! Make it fun and easy by mixing it up with some yummy kale chips!

1 bunch kale, washed and chopped into 2 inch pieces
Safflower oil
salt and pepper

Preheat oven to 375 degrees. Lay out kale on cookie sheet and LIGHTLY drizzle oil over kale and salt and pepper lightly. Use clean hands to evenly rub a coating of oil over the kale. Bake for 10 minutes or until evenly crispy!

Vegetable Soup

Serves 4-6

½ yellow or sweet onion, diced
2 small carrots, diced
2 stalks of celery, diced
2 small Yukon gold, or new red potatoes, small cubes

Oil an enameled dutch oven, or stainless steal stock pot with about 2-3 tablespoons of olive oil. Heat on medium heat. Add vegetables listed above. Sautee with organic Italian seasoning, salt and pepper to taste. I use about 2 teaspoons of seasoning and a heavy pinch of sea salt and pepper. It is important to let the vegetables cook and brown and almost stick to the bottom of the pot. That browning from the vegetables will release from the pan and flavor the soup when the broth is added.

In another stock pot, boil 2 quarts of water. Lightly salt. Add .25lbs of noodles (spiral or bow tie, or any small noodle works well). Cook for 5-8 minutes. The noodles don't need to be fully cooked, because they will absorb liquid in the soup.

1 can of diced organic tomatoes, about 14.5 oz
1 can of chickpeas (garbanzo beans), or 2 cups of cooked chickpeas*
1/2 small zucchini, about 1/2 cup, diced
1/2 small yellow squash, about 1/2 cup, diced (optional)
2 cups organic free range chicken broth (Tip: make your own and freeze in a jar)

When vegetables are cooked well, Add the rest of the ingredients listed above to the stock pot. Then add spring or filtered water to the pot, about 2-3 more cups. Pop in a bay leaf, and simmer on low, covered for 20-30 minutes.

Add 2 cups of the cooked pasta, and stir in. Serve.

Often, the noodles keep expanding as they soak up liquid in the soup, add a little more water or broth and a pinch of salt to loosen the soup.

Variations:
You can always use vegetables that are in season. This can easily become a hardy winter soup by using carrots, onion, parsnips, potato, and celery instead of the summer squash. Want it to be vegan? Just use vegetable stock instead of chicken. Try adding 1 cup cooked brown rice instead of pasta.

* - Bulk Item!


	Home > Events > Let's Cook > FAQ's > Contact Us > Cooking Tips Baked Avocado Fries • 1/4 cup flour • 1 tsp kosher salt • 2 large eggs, beaten • 1 1/4 cups panko (Japanese bread crumbs) • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges • Grated parmesan for serving Preheat oven to 450. Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray(we have coconut & canola sprays at The Truck Patch!), then place on a cookie sheet. Spray the top of the wedges with oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes). Sprinkle with parmesan before serving. Cocoa-Almond No-Bake Cookies Makes 3 ½ dozen 1 cup natural cane sugar ½ cup unsweetened almond milk ½ cup virgin coconut oil 6 tablespoons unsweetened cocoa ¼ teaspoon sea salt ¾ cup almond butter 2 ½ cups quick-cooking oats ½ cup unsweetened shredded coconut 1 tablespoon vanilla extract Add sugar, almond milk, coconut oil, cocoa, and sea salt in a large saucepan over medium-high heat. Bring to a boil; boil for 90 seconds, stirring constantly. Remove from heat and stir in almond butter, oats, coconut and vanilla extract. Drop by rounded teaspoons onto parchment paper, flattening slightly. Chill 30 minutes to set. Store in refrigerator. Note: This recipe is vegan and gluten free. Raw Holiday Date Balls Makes 8-10 10 dates ½ cup cashews or hazelnuts, or any other nut like almonds, walnuts, pecans. ½ tsp vanilla 2 tablespoons raw cocoa powder 1 tablespoon essence of rum, optional sprinkle of cinnamon, or pumpkin pie spice Pinch of sea salt Remove the pits from the dates, and add them to a food processor. Add all other ingredients, and process until it forms a ball of ‘dough’. Remove 1 teaspoon of dough, and roll it into a ball. You can roll it in chopped nuts, or seeds, or unsweetened coconut flakes. Place on a plate, and let cool in fridge for 30 minutes. Enjoy within 3-4 days. Variations: Play with different spices and nuts to make different flavors. Try soaking some raisins in rum, and adding them to the mixture. Cooking Dried Beans Buying beans in bulk is one of the best ways to save money on organic food. You can cook a large pot of beans for under $2.00! Bean cooking tips: Measure out about 2 cups of dry beans. Go over the beans and check for rocks, or anything else that you don't want to be in there. Soak your beans for 4-8 hours. If you remember, soak them over night and cook them in the morning, or soak them before you go to work, and they will be ready to cook when you get home. ALWAYS change your soaking water! This will help the bean be less.....well you know, gas forming! Also, bulk items can get a little dusty, so rinsing the beans after changing the soaking water will remove any dust that might be on them. Add soaked beans to a pot and cover with water. Your 2 cups of beans have expanded to almost 4 cups now, so 6 cups of water should be enough to cook them in. Different beans have different cooking times. Most will be done in 30 minutes to an hour. When the bean is soft, they are done. Check the label on the bulk bin, and make a note of the cooking instructions! NEVER add salt to the beans.....wait until they have cooked and are soft, then season with salt. Left over beans can be made into spreads, pates, or added to bean salads or soups! Discover how eating beans can save you $$$ and make for a healthy and yummy meal every week! Fall Time Quinoa Salad ½ cup red quinoa, well rinsed ½ cup white quinoa, well rinsed 1 ¼ cup water 1 carrot, small cubes 2 scallions, sliced 1 stalk celery, diced 2 tablespoons fresh parsley, chopped 1-2 tablespoons fresh rosemary, copped fine 1/2 cup dried cranberries, chopped 3/4 cup pecans, chopped and lightly toasted Dressing: Juice of one lemon 3 tablespoons olive oil salt and pepper Quinoa is a quick cooking and filling whole grain! In a sauce pot, with lid, bring water to a boil. Add a pinch of sea salt. When water is boiling add quinoa. Then, Simmer for 30 minutes covered. Fluff with a fork. Place in bowl, and let cool. When well cooled, add vegetables, cranberries, and pecans, and lightly toss. Over stirring with make it mushy. Then, add dressing and toss again. Serve cold. Mix it up depending on the season and local vegetables available. Try corn and black beans with cilantro and a lime and olive oil dressing in the summer! Stuffed Acorn Squash Serves 4 2 acorn squash, cut in half, and seeded. Stuffing: 3 slices of sour dough or gluten free bread, small cubes ¾ cup pecan pieces ¾ cup dry cranberry 1 rib celery, diced small 1 shallot diced small 2 teaspoons pumpkin pie spice 2 tablespoons olive oil 2 tablespoons maple syrup salt and pepper 1 cup Vegetable broth Preheat oven to 375 degrees. Mix all stuffing ingredients in a mixing bowl until all bread cubes are moist. Spoon even amounts into each of the 4 acorn halves. Places squash in a baking dish and pour about ¼ cup or less of the veggie broth over the stuffing to moisten it, but don't make it soggy! Bake for 30 minutes. Then, check squash with a fork. It should be tender. Cranberry Sauce This is a special crowd pleasing Cranberry sauce made from fresh Cranberries. This recipe requires no refined sugar too! Can be used for cheesecake cupcakes topping too. 1 box fresh organic cranberries, about 2 cups 1 cup berry juice or apple juice pinch of salt In a sauce pan, cook cranberries in juice on medium heat for 10 minutes, the cranberries will pop and cook down in the juice. Add the zest of one organic orange into the pot and add1/4 cup of Agave nectar. You can substitute maple syrup or a small amount of stevia, about 1 dropper, or ¼ tsp of powder. Using the juice from the orange, dilute 2 tablespoons of Organic Corn Starch and add to cranberries. Cook until thick. If it is not sweet enough, add a small amount more of maple or agave nectar or stevia. Optional: Add some cinnamon or clove powder. Kale Chips Eat your GREENS....everyday! Make it fun and easy by mixing it up with some yummy kale chips! 1 bunch kale, washed and chopped into 2 inch pieces Safflower oil salt and pepper Preheat oven to 375 degrees. Lay out kale on cookie sheet and LIGHTLY drizzle oil over kale and salt and pepper lightly. Use clean hands to evenly rub a coating of oil over the kale. Bake for 10 minutes or until evenly crispy! Vegetable Soup Serves 4-6 ½ yellow or sweet onion, diced 2 small carrots, diced 2 stalks of celery, diced 2 small Yukon gold, or new red potatoes, small cubes Oil an enameled dutch oven, or stainless steal stock pot with about 2-3 tablespoons of olive oil. Heat on medium heat. Add vegetables listed above. Sautee with organic Italian seasoning, salt and pepper to taste. I use about 2 teaspoons of seasoning and a heavy pinch of sea salt and pepper. It is important to let the vegetables cook and brown and almost stick to the bottom of the pot. That browning from the vegetables will release from the pan and flavor the soup when the broth is added. In another stock pot, boil 2 quarts of water. Lightly salt. Add .25lbs of noodles (spiral or bow tie, or any small noodle works well). Cook for 5-8 minutes. The noodles don't need to be fully cooked, because they will absorb liquid in the soup. 1 can of diced organic tomatoes, about 14.5 oz 1 can of chickpeas (garbanzo beans), or 2 cups of cooked chickpeas* 1/2 small zucchini, about 1/2 cup, diced 1/2 small yellow squash, about 1/2 cup, diced (optional) 2 cups organic free range chicken broth (Tip: make your own and freeze in a jar) When vegetables are cooked well, Add the rest of the ingredients listed above to the stock pot. Then add spring or filtered water to the pot, about 2-3 more cups. Pop in a bay leaf, and simmer on low, covered for 20-30 minutes. Add 2 cups of the cooked pasta, and stir in. Serve. Often, the noodles keep expanding as they soak up liquid in the soup, add a little more water or broth and a pinch of salt to loosen the soup. Variations: You can always use vegetables that are in season. This can easily become a hardy winter soup by using carrots, onion, parsnips, potato, and celery instead of the summer squash. Want it to be vegan? Just use vegetable stock instead of chicken. Try adding 1 cup cooked brown rice instead of pasta. * - Bulk Item!