What’s Cooking at Wakeman Town Farm
Enjoy watching theses videos by pressing on the white triangle in the middle of the photos below.
In some cases, there is no video, only a recipe and ingredients list. Happy cooking!
Lightened up mexican meals
Lightened Up Mexican with Nutrition Expert Michele Brown. Link here Passcode: Q5%wqJen
wtf is for dinner? cauliflower fried rice
Chef Diana Andrews Offers a Quick and Nutritious Recipe for Cauliflower Fried Rice. Link here Passcode: T6RM&Vq#
Healthy Mexican Dinner with Nutritionist Heather Carey
-Spicy Pineapple Coconut Mocktail (optional, to make beforehand)
-Black Bean Burrito Bowl with Cilantro Lime Dressing and Brown Rice
Grocery List
Grocery List 1 cups long grain brown rice, extra-virgin olive oil, 1 large yellow onion, 2 cloves garlic, 1 pint cherry tomatoes cumin, chili powder, dried oregano, salt and pepper, 1 cup frozen corn, 8 ounces frozen chopped kale (or 1 small bunch fresh kale), 1 14-ounce can black beans, 1/2 cup whole milk yogurt, 1 lime, 1 small bunch cilantro
For Mocktail
3 cups pineapple juice, 1 cup coconut water, 1 knob fresh ginger, 1 small bunch mint, club soda
Equipment List
1 medium saucepan with lid, measuring cups and spoons, cutting board, kitchen knife, citrus juicer, mini food prep (optional but good to have), large saute pan, mixing spoon, blender (optional)
Pasta Primavera with Carl McNair
Use whatever vegetables are freshest at the time of year, but this is a good starting point.
8 Shiitake Mushrooms (stemmed)
½ Red Sweet Pepper
½ Yellow Sweet Pepper
2 Small Zucchini Squash
6 Asparagus Spears
½ lb Green Beans
½ Cup English Peas, Fresh or Frozen
½ Cup Sugar Snap Peas
3 Garlic Cloves, Peeled and left whole
1 28 0z Canned Tomatoes Italian style, or 8 Fresh if in Season, rough cut.
½ Cup Heavy Cream
1 Lb Pasta, Linquine or Thin Spaghetti
½ Cup Reserved Pasta Water
1 Tbsp Red Pepper Flakes
Handful of Basil Leaves roughly chopped
Parsley minced
½ Cup Fresh Grated Parmesan Cheese plus more for passing
Olive Oil
- Prep the vegetables.
- Slice Mushrooms, Red and Yellow Pepper. Set aside.
- Dice Zucchini, cut Asparagus Spears and Green Beans into 1 inch slices. Halve Sugar Snap Peas.
- Bring a large pot of water to boil and add a generous amount of salt. You will use this to blanch the vegetables and also cook the pasta.
- Blanch each vegetable for 30 seconds and transfer to a bowl of cold water to stop cooking.
- Add the vegetables when cooked to a large bowl. If Peas are fresh, blanch, if frozen, simply thaw.
- In a large skillet (one that will ultimately hold all of the pasta as well as the vegetables), heat 4 Tbsp of Olive Oil and saute the garlic cloves until they just begin to turn brown. Remove and discard or save to spread on toast.
- Saute the Mushrooms, Red and Yellow Peppers until just soft and add to other vegetables.
- Add pasta to the boiling salted water
- Add the Tomatoes with any liquid that has accumulated to the skillet with the flavored olive oil and cook until they start to break down but still maintain some shape. Add heavy cream and reduce slightly.
- When pasta is cooked but still slightly underdone, add to Tomatoes and cream and toss to coat well. Add all of the vegetables and continue to toss to incorporate. Add basil leaves and red pepper flakes and about half of the parmesan cheese. If pasta sauce seems to thick, add some of the reserved pasta water to thin it out.
Plate and add additional cheese and minced parsley. Pass additional cheese for those who always want more.
You can serve this as a first course or as a stand alone entrée with a salad…or feel free to top with a protein of your choice; Chicken, Salmon, Shrimp, Scallops, Etc.
THAI RICE BOWLS – SHOPPING LIST
2 lbs. ground turkey meat (try to get dark meat; it’s more flavorful than white!) Jasmine rice (or any long-grain rice) 1 head of red or white cabbage, chopped (or 1-2 bags of cabbage mix) 2 shallots 4 scallions Fresh ginger root (2-inch knob) 1 Bunch of cilantro 1 Bunch of basil 8 garlic cloves 1 carrot Time savers: Some of the vegetables can be bought pre-cut & washed. For example, the cabbage & carrot mix or just shredded carrots & minced garlic.
Vegetable oil (neutral like canola) Fish sauce (you can sub with soy sauce; equal amounts) Soy sauce Sugar Chicken broth (2 cups) Rice vinegar (unseasoned; seasoned is OK if you already have it) Sesame oil Honey (sugar is fine too) Kosher salt to taste Red pepper flakes
Pre-prep
(To speed things along in class, please try to pre-prep these ingredients)
- Wash all veggies
- Chop cabbage into small pieces (roughly 1/2" - 1" if not using bagged mix)
- peel carrot & ginger
- Fine chop shallots & garlic (combine in one bowl)
Kitchen Equipment
Fine sieve strainer that fits into a larger bowl (to rinse rice)
Large skillet (for browning meat)
Medium saucepan w/tight-fitting lid (for rice)
Large bowl (for slaw)
Large liquid measuring cup
Dry measuring cup
Measuring spoons - 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp
Chef’s knife
Cutting board
microplane/zester or grater
3-4 small bowls
wooden spoon
Large mixing spoon
RECIPE
Thai Rice Bowl Servings - 6
For the Rice Ingredients • 2 cups Jasmine rice (or any long grain rice) • 3 cups water • ½ teaspoon salt
Directions
- Rinse rice in fine sieve strainer that fits into a bowl.
- In medium saucepan, add rinsed rice, 3 cups of water & ½ tsp of salt.
- Bring to boil, reduce heat to simmer, place cover with a tight-fitted lid (so steam cannot escape).
- Cook for 15 mins. Take off heat and let sit w/ lid on for another 10 mins.
For the Meat: Ingredients • Glug of neutral vegetable oil (like canola) • 2 shallots, chopped • 4 scallions (just the green part for garnish) • 8 sprigs of cilantro (for garnish) • 8 garlic cloves, finely chopped • ¼ teaspoon red pepper flakes • 2 pounds ground turkey meat (dark meat) • 2 tablespoons fish sauce (or sub for soy sauce, equal amounts) • 2 tablespoons soy sauce • ½ teaspoon of sugar • 2 cups low-sodium chicken broth • 4 teaspoons unseasoned rice vinegar (or seasoned if you already have) • Kosher salt to taste
Directions
- Heat oil in a large skillet over medium-high.
- Sautee shallot, garlic & chile flakes, stirring often until shallots are softened (about 4 mins).
- Add ground turkey and cook, stirring occasionally, until almost cooked through (about 3 mins).
- Add fish sauce, soy sauce, and sugar and cook stirring JUST occasionally, until moisture in skillet is evaporated (about 5 mins).
- Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated (about 15 mins).
- Remove skillet from heat and mix vinegar into turkey mixture.
- Taste and season with salt if needed.
Sesame Ginger Slaw
For the Dressing Ingredients • ⅓ cup rice vinegar • 1 Tbsp honey (¾ Tbsp if using seasoned rice vinegar) • 1 tablespoon soy sauce • 1 tablespoon sesame oil • 1 teaspoon peeled & finely grated fresh ginger (about 2” knob) • ½ teaspoon kosher salt (less if using seasoned rice vinegar)
For the Slaw • 6 cups red or white cabbage (or a mix of both), small chopped (6 cups is roughly a medium cabbage -appx 6” diameter) • 1 large carrot (grated) • Bunch chopped fresh basil leaves, plus more for garnish
Directions
- Place all the dressing ingredients in a large bowl and whisk to combine.
- Add the cabbage, carrots & basil to the bowl of dressing and toss to combine.
- Taste and season with salt as needed.
To Assemble bowl... place rice on bottom, top w/ meat on one side and slaw on the other. Garnish w/ chopped cilantro and scallions green bits. Enjoy!
Healthy and easy banana splits? Nutritionist Kim Leonard and her son show us that both are possible (and delicious)! Mix things up with with toppings like Fresh fruit-chopped strawberries, raspberries, blueberries, Granola, Chocolate chips, Cacao nibs, Seeds-chia, hemp or pumpkin, Nuts-chopped walnuts or sliced almonds
Westport-based Nutritionist Kim Leonard teaches us how to make easy, tasty and healthy Frozen Yogurt Fruit Tarts that the kids will love!
For 12 tarts
24 oz yogurt
Any kind is fine. You can use dairy or non-dairy yogurt. Kim used non-dairy almond milk yogurt - 6oz plain and 16 oz vanilla mixed together
Granola (about 1/2 cup); try the homemade recipe from our previous video!
Fruit of choice (strawberries, raspberries, blueberries, kiwi, etc)
Though we were sad to postpone our Cooking Class with Aya Forster, from Aya’s table, Aya was nice enough to shoot a video of her favorite White Bean Dip. This is an easy and delicious dip, perfect for spreading on crackers, crudites, and baguettes. A bit of lemon zest gives it a a fresh, zippy finish.
1~1 1/4 cooked white beans (or one can of white beans)
2 cups mushrooms of your choice--roughly chopped
1/2 onion--diced
1 clove garlic--minced
2 tbsps olive oil
1 1/2 tbsps mustard
sea salt
A Spring Vegetable Minestrone recipe from Herbaceous Catering’s Genee Habansky. Order your fresh veggies from the Westport Farmers’ Markets online ordering platform, pair with crusty bread from Wave Hill Breads, and dinner is served!
Basic Granola Recipe
6 cups rolled oats
2 cups raw pumpkin seeds
1 c. rough chopped raw almonds
1/4c. salted butter
1/4 c.honey
1/4 c. dark brown sugar
1T. ground cinnamon
*Mix together in a large bowl
*Place on a heavy cookie sheet
*Roast at 170 degrees for approximately 2 hours stirring occasionally until toasty brown.
*after roasting cool completely on parchment paper on the counter before storing.
*stores well in airtight container for 1 week or in the freezer for 3 months.
*takes variations well so change up any ingredient and share what you do with us!
Ingredients
10-12 farm fresh eggs
1/4 cup shredded mozzarella cheese (other shredded cheeses also work well)
1/4 cup crumbled feta cheese
1/4 cup chopped spinach (fresh or frozen) or other vegetables in season, i.e. fresh asparagus
1/4 cup sliced cherry tomatoes
2 tablespoons butter
Kosher salt and freshly ground pepper to taste
Instructions
Preheat oven to 350 degrees
In a large mixing bowl, vigorously whisk the eggs. Then, add a sprinkle of salt and a few hearty cranks of fresh ground pepper. Whisk to blend.
In a cast iron pan (or other oven-safe pan), heat the butter over medium heat, coating all sides so that the frittata will not stick.
Pour the egg mixture into the hot pan.
Sprinkle in a layer of each cheese.
Evenly distribute a few generous pinches of the chopped frozen spinach (thawed enough to crumble).
Evenly distribute the sliced tomatoes throughout the pan for color.
Finally, sprinkle in the chopped bacon bites.
Let the mixture “set up” on the stovetop for about 2 minutes, then remove the pan and place it into the preheated oven for approximately 20 minutes. Lightly cover the pan with foil but leave room so air can circulate.
At 15 minutes or so, remove the foil and check for doneness by shaking the pan. If the center is jiggling, the egg mixture still needs a little more time. Keep the foil off and cook for another 5-10 minutes, checking for a golden brown color. Test the frittata by lightly touching its center with your fingers. If it springs back rather than leaves a depression, it’s cooked through.
Remove the frittata to a trivet. Run a butter knife around the perimeter of the frittata to loosen it for easy cutting/serving. You can serve right in the pan for a rustic presentation. For a more formal presentation, place a large white round platter facedown on top of the skillet, then carefully flip the frittata onto the platter. The cast iron pan is heavy, so you may want to recruit a helper for the “flip.” Serve with a simple salad and a crusty baguette.
Chocolate bark recipe:
1 bag chocolate chips
1/4 cup cream or half &half
Toppings of your choice
Raisins, Nuts ,Coconut ,Sprinkles
Dried fruits, Pretzels, Candies
Directions:
Melt chocolate w cream in a double boiler or microwave until smooth.
Immediately poor out into a sheet pan lined with Silpat/parchment paper or greased lightly. Smooth out the chocolate into an even layer and top with whatever combination you desire.
Cool in fridge for 20-30 minutes. To serve break up the bark into shards.
2 Ingredient Dough for Flatbreads and Pizzas
Self Rising Flour Recipe:
2 C All purpose flour
1 T baking powder
1/2 tsp salt
Whisk it together
For 2 ingredient dough (great for flat breads and pizzas ):
1 C and 2 Tbs of self rising flour
1 C greek yogurt
Mix together into a ball, turn out onto a floured surface, cut into 4 equal pieces and cut in half again. roll out till nice and flat. put a small amount of oil into a cast iron skillet (or use a dry skillet) and cook for about 3-4 mins, until golden brown. flip and cook for the same amount of time. Top with olive oil, fresh herbs, chopped tomatoes. Anything! To use this recipe for Pizza crust, roll out the dough into a 12” or 18” round, cook in 425 oven for 15-20 mins
Simple Tomato Sauce
1 -28 oz can Tomato sauce/whole or diced in juice tomatoes. 1 stick unsalted butter, 1 medium onion halved
Add all ingredients into a saucepan and cook over medium high until it starts to simmer then turn down to low, cover and simmer for 45 minutes stirring occasionally. Remove onion and salt and pepper to taste.
Sweet & Salty Matzo (or saltines) Dessert
(Makes about 24 pieces)
Ingredients
● 4 squares of matzo or approximately 35 saltine crackers
● 3⁄4 cup unsalted butter, cut into a few large pieces
● 3⁄4 cup packed light or dark brown sugar
● 1⁄2 teaspoon vanilla extract (optional)
● 1 cup (9 ounces) semi- sweet chocolate chips (use more if you like a thicker layer)!
● 3⁄4 cup toasted chopped almonds, pecans, walnuts or ANY nuts or seeds of choice
(optional)
● Sea salt
Directions
Line an 13×18-inch (half-sheet) pan completely with foil.
On top of the foil, line with parchment paper.
Line the bottom of the baking sheet with matzo or crackers. All crackers should lay flat and as close to one another as possible.
Heat oven to 350°F.
In a medium saucepan, melt the butter and brown sugar together, and whisk constantly over medium heat until it begins to boil. Let it gently bubble for a couple of minutes more before taking it off the heat. This is the yummy glue that holds all the ingredients together!
Add several pinches of sea salt and vanilla (optional).
Work quickly (while caramel is hot) and pour it over the matzo or crackers.
Use an offset spatula or butter knife to spread the caramel lightly but quickly over all the crackers, as it will begin to harden.
Put the tray in the oven for about 10-15 minutes as the carmels bubbles into a rich, toffee-like. Watch closely as it can burn quickly!
Remove the tray from the oven and immediately sprinkle with chocolate chips all over the caramel. Let the chocolate chips melt before spreading them over the caramel.
If you’re using toasted chopped nuts, seeds and/or sea salt, now is the time to sprinkle them over the melted chocolate!
And that’s a wrap! As much as you may want to delve in here (I know:), wait till it’s completely cool so all the layers set. It’s even best to stick the tray in the fridge as it will chill & harden so it’s much easier to break apart. Also a good idea to store any extras in the fridge!
Basic Risotto
6-8 cups chicken stock
1 T butter
1 onion, chopped
2 cups Arborio rice
½ cup dry white wine
¼ cup parmesan
salt and pepper
In a large sauce pan warm your stock.
In a dutch oven, begin to warm your butter over medium heat. Add your onion and sweat until translucent and clear.
Add the rice & toast for about two minutes. Stiring to ensure that every grain is coated in the butter. Deglaz the pan with a splash of wine. With a wooden spoon scrape up all the brown bits at the bottom of the pan, add the rest of the wine and reduce until the wine is eveaperated.
Slowly add the stock in small increments, about ½ cup at a time. Stiring constantly until the liquid has been almost completely absorbed. Drag your spoon through through the rice and it should leave a dry path where it was. Add another ½ cup of stock agaon. The gradual addition of liquid is key to getting the rice to release its one starch, So do not rush. Continue adding broth until rice is aldente and broth is creamy. It should be the consistency of a thick porridge
Finish the risotto with cheese, salt and pepper to taste
Banana Oatmeal Chocolate Chip Cookies
Recipe By: Kathy Oberman TracyPreheat oven to 350 degrees Line sheet pan with Silplat, parchment paper or grease with spray oil
Ingredients:
1 ripe banana
½ cup rolled oats
¼ cup mini chocolate chips
1 tsp. Vanilla
½ tsp. ground cinnamon
Pinch salt
Directions:
- In a medium bowl mash the banana with the back of a fork. Add the remaining ingredients and combine well.
- Portion out the mixture into 6 cookies using the fork to form a round even layer.
- Bake for 10-15 minutes until the cookie edges are just lightly browned. Allow to cool before eating.
Click the arrow ABOVE! Wakeman Town Farm House Chef Lisa Finn and her daughter are practicing social distancing while showing us how to make a quick and easy pantry dinner.
French lentils (easy-peasy & goes with everything)!
Ingredients
A glug of olive oil
1 onion, peeled and small chopped
3 cloves garlic, peeled and minced
1 carrot, peeled and finely chopped
2 cups small green/ French lentils
3 sprigs of fresh thyme or 1tsp dried
3 bay leaves
Splash of dry white wine
4 1/2 cups water
Salt & pepper to taste
Steps
1. Place a large saucepan over medium heat and add oil.
2. When hot, add onions & carrots and sauté until browned a bit (5 to 10 mins).
3. Add lentils and saute for another 5 mins.
4. Add water, thyme, bay leaves and salt & pepper
5. Bring to a boil, then reduce to simmer.
6. Simmer lentils until they are tender and have absorbed most of the water (about 25 mins).
Serve over salad, with eggs, over rice, as a side dish with meat...it's great as a meal or a yummy side dish!