It’s a new year already? That just means the whole year is open to try out some fresh recipes! Whether you want something different after all the holiday sweets or maybe you have a New Year’s Resolution to cook more this year, these award-winning recipes are more than tasty enough for your needs!
WORLD SERIES VEGAN CHILI STEW
Leza Mesiah
Dallas, TX
1st Place – Tex-Mex Contest
Ingredients:
1 lg. fresh onion
4 tsp. cumin
8 lg. cloves garlic, divided
1 T. salt & pepper
1 tsp. Epazote
4 c. dry red beans or pintos
6-8 c. water
4 c. puréed fresh tomatoes
4 c. fresh chopped mushrooms
4 c. chopped portabella mushrooms
4 c. fresh carrots
4 ears fresh corn off the cob
2 fresh chayote squash
2 c. roasted green chiles
12 c. quinoa
2 T. maple syrup
1 tsp. allspice
1/2 tsp. oregano
2 tsp. chili powder
Caramelize onions in cumin, garlic, salt, pepper and Epazote. Soak red beans 6-8 hours, drain off water and cook in 8 cups of water and 4 cups of puréed fresh tomatoes and onion mixture for 8 hours on low in a slow cooker. Then add mushrooms, carrots, corn, squash, chiles, quinoa, maple syrup, allspice, oregano and chili powder and any remaining spices on high for an hour. Serve up as is. (Also can be served with tortilla chips or a dollop of fresh Texas grown jasmine rice as HG Rice Mill.)
POLLO A LA BRASA (Peruvian Grilled Chicken)
Sara Smith
Arlington, TX
3rd Place – International Cuisine
Ingredients:
Marinade:
1/3 c. soy sauce
5 cloves garlic, minced
2 T. lime juice
1 T. vegetable oil
2 tsp. ground cumin
1 tsp. paprika
½ tsp. dried oregano
Place chicken in a gallon-sized baggie. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika and oregano with a stick blender until smooth. Pour mixture over chicken and seal bag. Refrigerate overnight or for 8 hours.
Sauce:
2 jalapeño peppers, seeded & chopped
½ c. firmly packed chopped cilantro
4 c. mayonnaise
1 T. lime juice
1 T. EVOO
1 clove garlic, minced
½ tsp. salt
¼ tsp. ground black pepper
Combine jalapeño peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt and pepper and blend with stick blender until sauce is smooth. Transfer to covered bowl and refrigerate until ready to use. Preheat outdoor grill for medium-high heat and lightly oil the grate. Remove chicken thighs from bag and place on grill. Discard excess marinade. Grill thighs for 7 minutes, flip and grill 7 additional minutes. Transfer chicken thighs to a serving dish and drizzle sauce over chicken.
MY ITALIAN SPAGHETTI SQUASH
Donna-Maria Sexton
Seagoville, TX
2nd Place – Farm to Fork
Ingredients:
¼ c. EVOO
1 c. white button mushrooms, quartered
1 c. lg. baby bella mushrooms, cut bite-sized
1 c. onion, sliced
1 (3-oz.) pkg. Dietz & Watson sweet sopressata medallions, cut in half
2 cloves garlic, minced
1 c. grape tomatoes, cut in half
1 T. fresh oregano, minced
1 tsp. fresh thyme
1 tsp. fresh sage, minced
¼ tsp. black pepper
1 lg. spaghetti squash, cooked, strands pulled, save shells
2 T. butter
½ c. Parmigiano cheese
½ c. Romano cheese
½ c. mozzarella cheese
In ¼ cup EVOO sauté button and bella mushrooms, onions, sopressata and garlic until onion is cooked. Toss in tomatoes, oregano, thyme, sage and pepper; add squash and heat through. Stir in butter. Spoon into saved shells. Mix together cheeses and top shells evenly. Bake at 400° until cheese melts and just starts to brown, about 10-15 minutes.
CLASSIC ANGEL FOOD CAKE
Elaine David
Garland, TX
1st Place — Cake Contest
Ingredients:
12 egg whites, room temp. for greatest volume
1 scant tsp. almond flavoring
1 ¾ c. granulated sugar, divided use
1 ½ tsp. cream of tartar
1 tsp. vanilla
1 c. plus 2 T. cake flour
Preheat oven to 325°. Put egg whites in large mixing bowl and begin beating at medium speed. While beating, add cream of tartar, vanilla and almond flavorings and 1 cup sugar to stabilize whites. Increase speed to high and continue to beat eggs until they form soft peaks, about 6-7 minutes. A stand mixer makes this a much easier process. Sift together remaining sugar and flour, a total of 4 times. When egg whites form soft peaks in bowl, turn off mixer and begin incorporating flour and sugar into egg whites by folding in sugar/flour mixture a half cup at a time.
Do not use mixer for this step; if you want high, fluffy cake use balloon whisk or large metal spoon and fold gently from bottom of bowl to top, so as not to knock all the air out of egg whites. Continue folding in flour and sugar, a half cup at a time, until all is folded into batter. Scoop batter into bottom of an angel food cake pan with a removable tube insert. Do not grease pan, as cake will not rise if you do. Gently smooth top of batter, then use a long thin knife or an offset spatula and carefully run it through batter to remove any air pockets. Bake about 40-45 minutes or until a skewer inserted in center of cake comes out clean. Remove cake from oven and hang it upside down suspended from neck of a tall glass bottle such as a wine or vinegar bottle. Hang cake upside down an hour, then remove carefully from cake pan and tube insert to allow to cool completely. Don’t skip this step, hanging cake upside down until cool allows its structure to set. Once cake is completely cooled, remove from pan and store covered. Cut with a cake separator or a serrated knife. Makes about 10 servings.
APPLE CARROT BREAD
Anna Jones
Coppell, TX
3rd Place- Bread Contest
Ingredients:
⅔ c. vegetable oil
1 c. sugar
2 lg. eggs
1 ⅓ c. flour
1 ½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. baking soda
12 tsp. salt
1 c. shredded & peeled carrots
1 c. shredded & peeled apple (about 1 lg., recommend Granny Smith)
Preheat oven to 350°. Grease a 9 x 5-inch pan. In large bowl, whisk together oil, sugar and eggs. In separate bowl, combine flour, cinnamon, baking powder, baking soda and salt. Add to oil mixture and stir well. Fold in carrots and apples (batter will be quite thick). Spread into prepared pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted near center comes out with moist crumbs. Remove from oven to wire rack to cool 10 minutes. Turn out of pan onto wire rack to cool completely.