Three great (and easy) Thanksgiving sides recipes, part 2: Pennsylvania Dutch baked corn

Three great (and easy) Thanksgiving sides recipes, part 2: Pennsylvania Dutch baked corn

Editor’s note: This week in the three days leading up to Thanksgiving, we will feature three ideas for sides that you can pull together with a minimal amount of ingredients and little stress. Today’s second recipe is Pennsylvania Dutch baked corn.

If you grew up in York, Pa., like me, then you grew up around a lot of Pennsylvania Dutch food. A lot of this stuff is not found elsewhere in the country, or even in parts of Pennsylvania away from Amish country. When I lived in Pittsburgh, I looked forward to family holiday visits because I knew there would be at least a few PA Dutch items on the table, and one of these was baked corn.

Baked corn is actually a sort of savory hot custard, and to some it may seem a bit odd (like many PA German dishes). However, it is absolutely delicious, slightly sweet, and buttery. It is made with dried corn, a culinary treat that is not found outside of our region. John Copes is the brand we used, and the cartoon Amish man on the package makes me instantly think of family Thanksgiving dinners. Dried corn’s flavor is a bit more intense than regular corn, and is best described as nutty.

Plus, it’s very easy to make. If you can mix things together in a baking pan and put it in the oven, you can make baked corn.

Continue Reading: Three great (and easy) Thanksgiving sides recipes, part 2: Pennsylvania Dutch baked corn

{name} Posted by Jamie Oberdick on 11/22, 2016 at 11:22 AM

Tags: recipe | Thanksgiving | corn | PADutch |

Three great (and easy) Thanksgiving sides recipe, part 1: Sautéed Swiss chard

Three great (and easy) Thanksgiving sides recipe, part 1: Sautéed Swiss chard

Editor’s note: This week in the three days leading up to Thanksgiving, we will feature three ideas for sides that you can pull together with a minimal amount of ingredients and little stress. Today’s first recipe is sautéed Swiss chard.

Swiss chard is a perfect Thanksgiving side dish. A truly cold-hardy vegetable, Swiss chard can be still found as a fresh vegetable, and it’s a staple of many fall gardens.

It’s also a very tasty vegetable, and in fact, is sort of two vegetables in one. The stems of the Swiss chard leaf looks a lot like celery, and you can chop them up and cook them much in the same way. The leaves are quite delicious, sort of in a sweet spot between the delicateness of spinach and the toughness of kale. The slight bitterness of chard is an absolute plus.

Continue Reading: Three great (and easy) Thanksgiving sides recipe, part 1: Sautéed Swiss chard

{name} Posted by Jamie Oberdick on 11/21, 2016 at 12:10 PM

Tags: recipe | chard | Thanksgiving |

Local cooking expert to teach NHS students how to make healthy snacks

Local cooking expert to teach NHS students how to make healthy snacks

LaCreta Holland, owner of Happy Valley Learn to Cook and Local Food Journey contributor, is offering her cooking skills and expertise to teach students from the State College NHS school how to cook healthy and tasty after-school/weekend snacks.

The NHS School provides educational programming for autistic students. They are partners with Penguin Packs, a weekend food backpack program started via a partnership between the State College Food Bank and the Faith United Church of Christ.

Continue Reading: Local cooking expert to teach NHS students how to make healthy snacks

{name} Posted by Jamie Oberdick on 11/14, 2016 at 12:42 PM

Tags: BoalsburgFarmersMarket |

Local Food Notes for Nov. 11

Local Food Notes for Nov. 11

First off, Happy Veteran’s Day, and thank you to all who serve or have served in our nation’s armed forces. Here’s Local Food Notes for this week:

Continue Reading: Local Food Notes for Nov. 11

{name} Posted by Jamie Oberdick on 11/11, 2016 at 12:17 PM

Tags: localfoodnotes | autumn | TaitFarm | farmersmarket |

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