Harvest meal ideas

I can see the signs of fall all around me these days. Early morning school bus routes. Drooping ears of corn. The sound of sandhill cranes congregating for their southward trip. It also signals a menu filled with meals on wheels to be served in the harvest fields. Here are some harvest meals to keep everyone filled up and fueled up for a safe harvest season.

Homemade Beef Rice-A-Roni by Miranda Green

1 cup regular long-grain rice (not instant)

1/2 cup broken thin spaghetti

2 tablespoons butter

2 3/4 cups beef broth (may need more for rice to cook)

2 teaspoons beef bouillon

1 teaspoon onion powdered

4 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoon soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

3 tablespoons chopped carrots

In a large skillet, melt 2 tablespoons butter. Add broken pasta, rice and carrots. Cook until lightly browned and carrots are tender.  Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 15–20 minutes, stirring occasionally, until water is absorbed. Yield: 4 servings. (Won’t use boxed stuff again.)

Country Sweet Potatoes by Anne Orish from the book “Undo It”

1 1/4 pounds sweet potatoes

1 cups thinly sliced red onion

1 cup low sodium vegetable broth, plus more if needed

2 teaspoons chopped fresh thyme or 1 teaspoon dried, divided

1 1/4 teaspoons chili powder, divided

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon fresh ground pepper

8 lime wedges, for garnish (optional)

Peel sweet potatoes and chop into 1/2-inch chunks (about 4 1/2 cups). In 12-inch heavy-bottomed skillet over high heat, combine sweet potatoes, onions, vegetable broth, 1 teaspoon thyme (or 1/2 teaspoon dried), 3/4 teaspoon chili powder, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat to medium-high. Cook, stirring frequently, until potatoes are tender and liquid is mostly evaporated, about 10 minutes. If liquid evaporates before potatoes are tender, add additional vegetable broth as needed.

Stir in remaining thyme, and chili powder. Taste for seasoning. Add more salt and/or pepper as needed. Serve warm with lime wedges if desired.

Apple Pie Bars

2 1/2 cups flour

1 cup shortening

2 tablespoons sugar

1 teaspoon salt

1 egg yolk

2/3 cup milk

4-5 apples or 1 can pie filling

1/2 cup flour

1 cup sugar

1 teaspoon cinnamon

3-4 teaspoons butter

Mix flour, shortening, sugar and salt until crumbly. Mix egg yolk and milk and pour over flour mixture. Mix until it forms a soft ball. Roll half of this in a 12-by-10 pan. You can patch this dough very easily.

Combine apples, ½ cup flour and 1 cup sugar if not using pie filling. Fill pan with apple mixture. Dot with butter. Roll out remaining crust and place on top of apple mixture. Press sides well to seal. Bake at 375 degrees for 35 minutes. Drizzle with powdered sugar frosting.

Rosemary’s Coffee Shop Scones  

3 cups flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 stick cold butter

1 cup cream

In a food processor, add the dry ingredients and mix on low for a few seconds to blend. Add any additional dry flavorings and mix again. Measure out heavy cream and add a dash of vanilla. Cut butter into small chunks and add to food processor. Immediately start mixing on low and add cream slowly.  Mix until crumbs are pea- to marble-sized. Dump dough on surface. Fold in any fruit (dried blueberries, craisins, apricots, etc.). Shape into a 6-inch disc. Cut into eighths. Bake at 400 degrees for about 20 minutes. (I shape the dough on a piece of parchment paper lining my baking sheet. Once cut, I will separate the pieces to give them space to expand and bake.)

Apple Spice Muffins by Anne Orish from the book “Undo It”

2 tablespoons flax seed meal

1 1/2 cups whole wheat flour or gluten-free flour

1/2 cup old-fashioned rolled oats

2 teaspoon cinnamon or pumpkin pie spice

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine sea salt

1/2 teaspoon powdered stevia

1 1/4 cups applesauce

1/2 cup apricot fruit spread

1 cup grated apple (about 1 apple)

2 teaspoons vanilla extract

1/2 cup raisins

In a small bowl, mix flaxseed meal with 1/4 cup water. Set aside for 10-15 minutes. The flax will absorb the water and create a thick gel.

Preheat oven to 350 degrees. Line a nonstick muffin pan with paper liners.

In a medium bowl, whisk together all dry ingredients. In a large bowl, stir together apple sauce, apricot spread, grated apple, flax mixture and vanilla. Stir in half the dry ingredients then add the remaining half and stir gently until combined. Add raisins and stir lightly to mix. Spoon 1/3 cup batter into each muffin cup. Bake about 25 minutes. Don’t overbake. Remove pan from oven and let cool for a few minutes before removing muffins from pan.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.