The Cupboard Cobbler

Cupboard CobblerOur July 20, 2018 Foodie Walk was a huge success with over 400 visitors who happily tasted Maren and Lori’s delicious fruit cobblers! This cobbler recipe is highly adaptable. Experiment with different fruits or fruit combinations. This recipe is perfect for all of the summer fruits, peaches, cherries, and more. Enjoy!

Cupboard Cobbler:

Ingredients:
2lbs fruit (fresh or frozen) peeled and sliced
1-2 TBSP sugar – depending on the sweetness of the fruit
Juice of 1/2 a lemon
2 tsp cornstarch
ground cinnamon, nutmeg, and cloves (a pinch of each)
1 cup flour
6 TBSP butter cubes at room temperature
1 tsp baking powder
1/2 tsp salt
1/4 cup of boiling water
cinnamon sugar mix

 

In a bowl, mix fruit, sugar, juice of a lemon and cornstarch. Then add cinnamon, nutmeg and cloves. Stir. Put in a buttered baking dish and bake in a 400 degree oven for 10 minutes.

In another bowl, add flour, baking powder, salt, and butter. Mix together with your hands until butter is in small bits and blended throughout. Then add 1/4 cup of boiling water. Stir gently with a spatula or wooden spoon until you have a loosely formed dough. Put spoonfuls of dough on top of fruit mixture. Bake at 400 degrees for 20 minutes. 10 minutes into baking, sprinkle cinnamon sugar on top. Let it cook for the remaining 10 minutes. When crust is golden brown, it is done! Enjoy! (preferably with ice cream!)

No Bake Cookie Bars from The Minimalist Baker

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No Bake Cookie Bars from the cookbook The Minimalist Baker by Dana Shultz

We kicked off our Annual Summer Sale with these easy no bake cookie bars from the Minimalist Baker by Dana Shultz. So easy, super tasty, healthy AND you don’t need to use your oven!   We were sold!

Servings: 8 bars

18 medjool dates

3 TBSP natural salted peanut butter

1/2 cup dairy-free dark chocolate chips

1/2 cup rolled oats (GF to make this recipe gluten free)

To see the full recipe, go to minimalistbaker.com

Here is a quick visual of how we put the cookies together in the store!

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Cut the dates in half and remove the pits.
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Pulse in a food processor until dates are chopped small.

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Add peanut butter, chocolate chips, and oats.

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Pulse until blended well but not pureed.

Press into a shallow baking dish and freeze for 15 minutes.

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Cut and serve! Yum!

Cucumber Green Juice

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Juicing can change your life! A simple and effective way to get your daily dose of vegetables and fruits and feel great! We carry a number of different Juicers to help you on the path to greater health. Stop in the store and have one of our sales associates help you find the juicer that is right for you.

And here is an easy and delicious juicing recipe from Breville. For more great recipes, check out Breville’s website Food Thinkers

Cool as a Cucumber (serves 2)

Ingredients

2 cucumbers
2 medium green apples, stems removed
4 large sprigs fresh mint
1 small lime, peeled
Ice cubes, to serve
Instructions

Juice on HIGH setting, feeding all ingredients (except the ice cubes) into the juicer, one at a time.
Stir juice and serve over ice.

Sausage Pasta al Vodka with Carfagnas Vodka Sauce

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This pasta recipe is easy and delicious! Made with Carfagna’s Vodka Sauce from our new line of Carfagna’s Italian sauces, this recipe is sure to delight. Carfagna’s is a family owned business out of Columbus, Ohio, and they have been making to die for pasta sauces since 1937! Family member, Maricatherine, just re-located to Fort Collins and lucky for us, brought her family’s sauces with her. Try out the Vodka sauce and more this Friday May 18th from 5-8 p.m. during Foodie Walk.

 Sauteed Sausage Pasta al Vodka:

A sauté of fresh sausage, red pepper, baby portabella mushrooms and Carfagna’s Vodka Sauce tossed with Rigatelli pasta.

INGREDIENTS

1 jar of Carfagna’s Vodka Sauce

1 lb. Rigatelli pasta or similar cut

1-2 Italian sausage links

6-8 baby portabella mushrooms (sliced)

1 red bell pepper (julienned)

2 tbsp extra virgin olive oil

Italian Parsley to garnish (chopped)

For sauce: Heat 1 tbsp of olive oil in a skillet over medium heat. Add sausage and pan fry until cooked through. Remove sausage and set aside. Add remaining tbsp olive oil to pan and bring back to heat. Add sliced mushrooms and peppers to pan and cook until desired tenderness about 7-10 min. In the meantime slice sausage into 1⁄4” pieces and return to pan to heat. Add Vodka sauce and bring to simmer, reduce heat.

For pasta: Boil water in deep sauce pan. Add pasta and cook until al dente or according to instructions on box. Toss pasta with sauce and garnish with parsley, ENJOY!

Add Some Local Spice with JBrady Seasonings!

 

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James of JBrady Seasoning, will be at The Cupboard this Friday April 20, 2018 for our Foodie Walk, where he will be making mini street tacos, guacamole and more! As a local entrepreneur with a new line of spice blends now carried at The Cupboard, James shared with us a few of his favorite recipes. These are easy to make and delicious to eat! All recipes below are made with his special seasoning blend, “Cajun Shake” found at The Cupboard.

JBrady recommends:

“Pop’s Cajun Shake”

Great on any grilled seafood, chicken, or pork chops. Amazing in gumbos, soups, and jambalaya.

Cajun Grilled Shrimp and Sausage Skewer

-Mix 1 lb. peeled shrimp in a bowl with 2 tbsp. olive oil and 1-2 tbsp. of “Pop’s Cajun Shake” depending on taste. Coat well.

-Slice 1 lb. of andouille or smoked sausage into rounds.

-Skewer alternating shrimp and sausage on skewers.

-Grill 3 minutes per side or until done.

-Enjoy!

(This recipe is great with chicken breast or thighs in place of shrimp.)

Cajun Okra and Tomatoes

-Cut up 2 slices of bacon and heat in skillet on medium until cooked.

– Add 1 cup of diced tomatoes, 2 cups of sliced okra, and 1 chopped garlic clove.

-Season with 1 tbsp. “Pop’s Cajun Shake”.

-Cook on medium until veggies have softened and flavors meld together.

-Enjoy!

-Pop’s Shrimp Boil

Also works great in red beans and rice, gumbo, or as a replacement for your favorite crab and shrimp boil!