{"id":2033,"date":"2008-12-11T11:17:49","date_gmt":"2008-12-11T17:17:49","guid":{"rendered":"http:\/\/inside.augsburg.edu\/news\/?p=2033"},"modified":"2008-12-11T11:17:49","modified_gmt":"2008-12-11T17:17:49","slug":"recipes-from-sbs-100","status":"publish","type":"post","link":"https:\/\/www.augsburg.edu\/news\/2008\/12\/11\/recipes-from-sbs-100\/","title":{"rendered":"Recipes from SBS 100"},"content":{"rendered":"<p><em><\/em><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2034\" alt=\"recipes\" src=\"http:\/\/www.augsburg.edu\/news\/wp-content\/uploads\/sites\/29\/2013\/04\/recipes.jpg\" width=\"280\" height=\"187\" \/> If you didn&#8217;t eat in the Commons cafeteria on Wednesday, you missed a treat. The students in SBS 100: Environmental Connections prepared a scrumptious meal using locally grown and produced foods including greens they planted and harvested in Augsburg&#8217;s greenhouse. Congratulations class on a job well done!<\/p>\n<p>Joe Underhill, one of the SBS 100 instructors, said he, Michael Lansing, and the students in the class had a lot of fun with the project but are also glad it&#8217;s done now. &#8220;My favorite comment was from two of our students, one of whom said he felt &#8216;warm inside&#8217; after the meal, and the other who felt &#8216;full in a different way than I usually do&#8217; after the meal, and in a good way. I think a lot of people have rarely or never really eaten this kind of fresh, really nutritious food.&#8221;<!--more--><\/p>\n<p>Here are the recipes for the Apple Pie, Shepherd&#8217;s Pie, and Radish Soup. The chicken recipe was handled by Brian Stansberry, and the salad was just (really fresh) mixed greens and a vinaigrette that Tracy (super nice staff from A&#8217;viands) made.<\/p>\n<h2>Tom Rixen&#8217;s Grandmother&#8217;s Caramel Apple Crumble Pie<\/h2>\n<p>FOR THE CRUMBLE TOPPING<\/p>\n<ul>\n<li>1 cup rolled oats<\/li>\n<li>1\/2 cup brown sugar<\/li>\n<li>1\/4 cup all-purpose flour<\/li>\n<li>1\/2 cup slivered almonds<\/li>\n<li>1\/4 teaspoon ground cinnamon<\/li>\n<li>1\/4 cup butter, cubed<\/li>\n<\/ul>\n<p>FOR THE PIE<\/p>\n<ul>\n<li>1 (9 inch) single pie crust<\/li>\n<li>6 apples cored and thinly sliced<\/li>\n<li>2 tablespoons lemon juice<\/li>\n<li>1 tablespoon all-purpose flour<\/li>\n<li>1\/2 cup brown sugar<\/li>\n<li>2 teaspoons ground cinnamon<\/li>\n<li>1\/2 cup caramel sauce<\/li>\n<\/ul>\n<p>1. Preheat an oven to 350 degrees F (175 degrees C).<\/p>\n<p>2. To make the topping, combine the oats, 1\/2 cup brown sugar, 1\/4 cup flour, slivered almonds, and 1\/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.<\/p>\n<p>3. Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1\/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1\/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1\/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.<\/p>\n<p>4. Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.<\/p>\n<h2>Shepherd&#8217;s Pie with Winter Vegetables<\/h2>\n<ul>\n<li>2 pounds baking potatoes (about 4), peeled and cut into large pieces<\/li>\n<li>1 1\/2 teaspoons salt<\/li>\n<li>3\/4 teaspoon fresh-ground black pepper<\/li>\n<li>1 cup heavy cream<\/li>\n<li>6 tablespoons butter<\/li>\n<li>2 large onions, sliced<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root<\/li>\n<li>2 carrots, sliced<\/li>\n<li>1\/4 teaspoon dried thyme<\/li>\n<li>3 cups canned low-sodium chicken broth or homemade stock<\/li>\n<\/ul>\n<p>1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1\/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.<\/p>\n<p>2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1\/2 teaspoon each of salt and pepper. Mix well.<\/p>\n<p>3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.<\/p>\n<p>4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.<\/p>\n<h2>Radish Soup (from cooks.com)<\/h2>\n<p>This isn&#8217;t exactly the recipe we made&#8211;our student, Luom, improvised his own recipe when we couldn&#8217;t find our recipe list on Wednesday morning. This can be made vegetarian by using vegetable stock instead of chicken.<\/p>\n<ul>\n<li>12 radishes<\/li>\n<li>4 sm. onions<\/li>\n<li>2 cans chicken (or vegetable) broth<\/li>\n<li>1 can water<\/li>\n<li>1 bay leaf<\/li>\n<li>3 tbsp. butter<\/li>\n<li>3 tbsp. flour<\/li>\n<li>2 c. half and half<\/li>\n<li>1 tbsp. Worcestershire sauce<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p>Cook radishes and onions in chicken broth and 1 can water with bay leaf until radishes are soft. Remove the bay leaf. Put radishes and onions in blender and puree. Return to broth.<\/p>\n<p>In separate pan melt butter, add flour and cook about 1 minute. Slowly add milk, stirring until smooth. Add radish mixture, Worcestershire sauce, salt and pepper. Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you didn&#8217;t eat in the Commons cafeteria on Wednesday, you missed a treat. The students in SBS 100: Environmental Connections prepared a scrumptious meal using locally grown and produced foods including greens they planted and harvested in Augsburg&#8217;s greenhouse. Congratulations class on a job well done! Joe Underhill, one of the SBS 100 instructors, &#8230;<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[504,949,2384,2401],"class_list":["post-2033","post","type-post","status-publish","format-standard","hentry","category-articles","tag-caramel-apple-crumble-pie","tag-environmental-connections","tag-radish-soup","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/posts\/2033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/comments?post=2033"}],"version-history":[{"count":0,"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/posts\/2033\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/media?parent=2033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/categories?post=2033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.augsburg.edu\/news\/wp-json\/wp\/v2\/tags?post=2033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}