Crockpot Taco Dip
- 1 can diced tomatoes with green chilies, drained
- 1/2 lb Velveeta, cut into chunks
- 1 cup shredded cheddar
- 1/2 lb shredded chicken breast (or 2 cans of chunk chicken, drained)
- 1/2 cup sour cream
- 1/4 cup chopped green onion
- 2 tablespoons southwest/taco seasoning of your choice (We used 1 tablespoon each of spicy chili lime and chipotle parmesan corn on the cob seasoning from Urban Accents.)
- 1 can black beans, drained
Add all ingredients to the crockpot besides the beans. Cook on high until heated through (about 1 hour), stirring every 20 minutes or so. Stir in beans and let cook for about 20 more minutes. Turn to low/warm before serving. Best served with tortilla chips and Day of the Dead Salsa.
- 1 Cottleston Italian Loaf
- 4 tbsp butter, melted
- 5 eggs
- 2 cups milk
- 2/3 cup brown sugar
- 1.5 tsp cinnamon
- .5 tsp cardamom
- 1.5 tsp vanilla
- Preheat oven to 350.
- Pull the loaf of bread into small chunks and place in a greased 4+ qt dutch oven or a greased 8.5×11 glass baking dish. Pour meted butter over the bread pieces and gently mix.
- Whisk together eggs, milk, sugar, cinnamon, cardamom, and vanilla. Pour over bread mixture and gently mix until most of the bread is moist.
- Cover cooking vessel with lid or foil and bake at 350º for 30 minutes. Remove cover and bake for an additional 20 minutes. Remove when top is toasted and pudding no longer jiggles when shook. Serve warm with caramel sauce.
- 1 cup brown sugar
- 4 tbsp butter
- 1/2 cup heavy cream
- 1.5 tsp vanilla
- Add all ingredients to a 2+ quart sauce pan on medium low heat. Whisk together. Stir occasionally until butter is melted and mixture is smooth.
- When butter is melted, increase heat to medium and whisk until the sauce thickens.
- Serve warm or refrigerate till cold. Sauce will thicken a bit as it sits.
Caramel Sauce recipe adapted from Pioneer Woman’s “Easy Caramel Sauce.”
Join the Wusthof representative, Fran, for a day all about knives on March 24th from 10 a.m. to 2 p.m!
– All regular priced Wusthof knives on sale
– Test out knives before you buy
– Talk with a Wusthof sales rep on knife use and care
– Free-will donation sharpening service ($3-5 per knife suggested)
– All knife types accepted for sharpening except serrated
– Limit of three knives per person
– All donations go to the Harvest Table and Feeding Brookings.
February is cold and bleak. Let’s warm it up with delicious soup at our Community Soup Swap event on Thursday, February 8th from 6:30 p.m. to 7:30 p.m.
Please bring three family-size batches of soup frozen in separate containers with recipes. For example, you could bring three plastic tubs with four servings of frozen split pea soup in each tub with three recipe copies. Or, you could bring three different soups like four servings of frozen sweet potato chicken noodle in a one gallon plastic baggy, six servings of frozen ginger carrot bisque in a tub, and eight servings of frozen enchilada soup in a baggy (each with a copy of the recipe). Please remember that you will not be getting your container back, so don’t bring Grandma’s *prized* tupperware bowl. We’ll play a little game to start the swap and each participant will leave with three new frozensoups to bring home.
RSVP is not required and there is no cost though you must bring soup in order to participate.
If you have questions, please post them here, message us, or email kirsten@carrotseedkitchen.
Please join us for our first ever Cookbook Club at The Carrot Seed starting Tuesday, January 30th! We will be working our way through Molly Yeh’s cookbook, Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm. The club will take place every Tuesday from January 30th to February 27th from 6:30 p.m. till 7:30 p.m. at The Carrot Seed in Downtown Brookings (5 nights). The first night will be an intro and ice breaking night. Each of the four following meetings will focus on one section of the cookbook. Three people will be assigned to each meeting to prepare food from that section of the book to share with the group. Highlights of the club include:
- Discounted copy of Molly on the Range ($25 vs list price of $32.50)
- Tasting of unique ingredients used in the book with Dan from Flavor International Cuisine
- Sampling of food made in the book each week (Attendees will be in charge of preparing/sharing one dish total over the course of the five weeks.)
- 10% off store merchandise on club evenings
- Meeting and interacting with other area food lovers
- A few secret surprises along the way!
The group is limited to 12 participants and we expect the seats to fill quickly. Pre-registration and payment is required to ensure we have a copy of the book ready for you. Membership to the club is $25, which includes a hard cover copy of the book.
Ask questions here: firstname.lastname@example.org
Prep Time: 30 Minutes
Cook time: 0 minutes!!
Chill Time: Up to 6 hours
Total time: Up to 6 hours, 30 minutes
Difficulty Level: Easy
Modified from this recipe on Epicurious
10 oz. of day old bread, crust removed
21 oz. of fresh summer tomatoes, seeds removed, chopped
1 tsp Ellbee’s Original Garlic blend
1 medium sweet onion chopped
2 red bell peppers, chopped
1 cucumber, peeled and seeds removed, chopped
1/2 tsp. ground Cumin
8 tablespoons of good Spanish Olive oil, extra virgin
2 tablespoons of good Spanish Sherry vinegar
2 tablespoons cold water, or more as needed
1 cucumber, peeled and finely diced, for garnish
Sour Cream, for garnish
Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)
In a bowl, soak the bread in 1/2 – 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread.
In a food processor (a Vitamix purees everything quickly and like a dream!) puree all the chopped vegetables. Add the cumin, garlic, the soaked bread, sherry vinegar, olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp).
Refrigerate at least 2 hours and re-taste for salt.
Serve chilled with garnish of chopped cucumber, cracked peppercorns, and/or croutons as desired. You can also serve with crostini.
Strawberry Salsa with Cinnamon Sugar Chips
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 mins
Serves: 4 servings
1 pint strawberries, hulled and finely diced
2 kiwi, peeled and finely diced
1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt
1 tsp Golden Fig brand basil pepper
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)
PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.
Preheat oven to 350 degrees.
Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro. In a small bowl combine lime juice, salt and basil pepper – whisk to combine. Pour over salsa and mix until combined. Taste for seasoning – add additional salt and pepper, if needed. Cover and refrigerate for 30 minutes. This can be made a day ahead of time and refrigerated overnight.
In a small bowl combine cinnamon and sugar. Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter. Sprinkle with cinnamon-sugar mixture. Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla. Arrange wedges in a single layer on baking sheet. Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips. Let chips cool before serving. Serve with chilled fruit salsa.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 mins
Serves: 4 servings
- 2 Tablespoons olive oil
- 2 baby bok choy, or 1 large bok choy, thoroughly washed, thinly sliced
- 1 large red bell pepper, thinly sliced length-wise
- 1 large carrot, peeled, ends removed and spiralized into noodles. If your carrots aren’t big enough to spiralize thinly slice
- 8 oz mushrooms. I prefer baby portobello or crimini mushrooms, washed and sliced
- 4-8 zucchini (around 2 lbs), spiralized into noodles – I find the medium size works best, but you could also do the fine or angel hair size
- 1 tsp sea salt
- 3 tsp Ellbee’s Asian Zing Garlic
- 3 Tablespoons ginger, minced
- Whites of the green onions sliced below
- 1 ½ Tablespoon cornstarch
- 4 ½ Tablespoons soy sauce
- 1 1/2 Teaspoon toasted sesame oil
- 1 1/2 Tablespoon mirin
- 2 tsp brown sugar
- 1 bunch of green onions, thinly sliced. Separate the sliced greens from the whites. Use the whites in the aromatics above, reserve the greens for topping at the end
- Make sure all your veggies are prepped before starting the stir fry.
- In a small bowl, combine cornstarch and soy sauce until cornstarch is dissolved. Add in sesame oil, mirin and brown sugar. Set aside
- Preheat a very large skillet (at least 15″) over medium high heat. When the pan is hot but not smoking, add 1 Tablespoon of the olive oil into the pan along with the garlic, ginger, and whites of the green onions. Stir fry for 1-2 minutes until fragrant and the green onions have wilted.
- Increase heat to high. Add mushrooms and stir fry for 3-4 minutes. Add bok choy, bell pepper, and carrots. Stir fry for an additional 4-5 minutes, or until the veggies are starting to soften.
- Transfer the stir fried veggies to a large serving bowl
- Place the stir fry pan back over high heat, and add the remaining 1 Tablespoon of oil to the pan. Add the zucchini noodles to the pan and stir fry just until the noodles are beginning to soften, around 5 minutes. Drain off the excess liquid.
- Add the veggie mixture to the noodles and toss completely to combine. Add the salt and sauce mixture, stir to coat and simmer for approximately 5 minutes. Taste and adjust seasonings. Remove the pan from the heat.
- Transfer to serving bowl, top with the greens portion of the sliced green onions, and serve.
- You can easily add a cooked protein (chicken, shredded pork, etc) if desired. Add the cooked protein in Step 4 with the mushrooms and other vegetables.
Cucumber, Avocado, and Strawberry Salsa
- 1 large Seedless Cucumber
- 1 cup hulled and chopped strawberries
- 1 ripe avocado, diced
- 1 tbsp chopped cilantro
- 1 small jalapeno, seeded and finely chopped
- 1/3 cup finely chopped purple onion
- 1 tsp honey
- 2 tbsp lime juice
- Salt and pepper
- Spiralize cucumber, cutting noodles every turn. Or, you can chop the noodles after they are spiralized.
- In a small bowl, mix together honey, lime juice, and salt & pepper to taste. Set aside.
- In a large bowl mix cucumber noodles, strawberries, avocados, cilantro, jalapeno, and onion.
- Stir in sauce. Serve with chips.
Where to find us.
310 Main Avenue
Brookings, SD 57006
Monday-Friday: 10 a.m. to 6 p.m.
Saturday: 10 a.m. to 5 p.m.