Do you want to preserve your harvest or save money by canning your food? Maybe you need some creative ideas for how to use all that end-of-summer zucchini? Good news–MPL’s shiny new demonstration kitchen is live! Join us each month for a seasonally inspired food or meal demonstration with Kelly Moore, Missoula Co./MSU Extension Agent for Family and Consumer Sciences. One topic will be covered monthly. 

Bento Box Lunches for Every Age

In this class Kelly explores the Japanese creation of bento box lunches. She also shows us some ideas for making tasty and nutritious lunches anyone would love. Kelly used her own recipe for Ninja Turtles-inspired 10-Minute Rice Cakes (below). She also worked from the following two recipes found online for Energy Bites and Greek Zoodle Salad.  
 
Ninja Turtles-inspired 10-minute Rice
½ C. cooked rice
1 egg
1 T. chopped fresh basil or parsley
1 tsp. milk
Salt and pepper to taste
1 ½ tsp. butter
 
Directions:
Mix ingredients together in a bowl. Melt butter in a skillet over medium heat. Shape rice patty into equal portions and place in skillet. Cook until brown, flip over and continue cooking until second side is browned, about 2 minutes more.
 
 
 

Pizza, Out of the Box!

Prosciutto, Fig, Arugula Pizza and Grape, Honey, Rosemary Pizza

In this lesson Kelly shows us how to make two delicious pizzas with unconventional toppings and flavors. She made slight modifications to the below recipes found online:


Fig, Prosciutto, Gorgonzola, and Arugula Pizza by Joanne Smart for Fine Cooking magazine, June/July 2019 issue


Red Grape Pizza with Honey, Rosemary, and Pecorino by Jamie Oliver

The Eating of the Greens: Quick, Healthy, and Delicious!

For March’s class Kelly shows us three delicious recipes using fresh greens. She works from the following recipes found online:

 

Kale Salad with Watermelon Radishes – By Frances Largeman-Roth, from her 2014 book Eating in Color: Delicious, Healthy Recipes for You and Your Family  

 

Southern-Style Collard Greens – By Southern Living

 

Groovy Green Smoothie – By Montana State University Extension

Pressure Canning in Winter: Chicken Soup

In this lesson Kelly explains the basics of pressure canning low-acid foods. She then demonstrates how to make chicken soup from scratch and explains how you can safely preserve your soup with pressure canning. Please see the accompanying PDF for more information and resources on pressure canning low-acid foods. Our thanks to the author, E.L. Andress, and the University of Georgia for the use of this document.
 
Kelly worked from and adapted Chef Mimi Sheraton’s classic chicken soup recipe. It is online at https://www.starchefs.com/MSheraton/MSheraton_basic.shtml. Note that Kelly recommends adding parsnips to the recipe, and leaving the parsley and other desired herbs out of the soup for pressure canning, adding these fresh ingredients when you’re ready to heat up your soup for serving.

Don't Buy It, Make it Yourself!

Hummus, Pineapple-Red Chili Salsa, & Falafel

In this class Kelly shows us how to make 3 quick, delicious, and healthy recipes – never buy these yummy treats again when they’re so easy to make at home! Recipes below.

Recipes

(Gathered from several family recipes. Makes about 30 small falafel balls or patties.)
 
Ingredients:
 
1 lb. (about 2 cups) dry garbanzo beans.  Do not substitute canned ones in this recipe.  Chickpeas should be soaked in water for 12-24 hrs. in fridge or cool place prior to preparation or until dried ones have doubled in size.
½ tsp. baking soda
1 small onion chopped
¼ c. chopped fresh parsley
3-5 garlic cloves
1 and ½ T. flour or chickpea flour
1 ¾ tsp. salt
2 tsp. cumin
1 tsp. ground coriander
¼ tsp. ground pepper
¼ tsp. cayenne
Pinch of ground cardamom
1 tsp. baking powder (opt. for fluffier falafel)
(¾ tsp. turmeric opt. for more yellow colored center)
Vegetable oil for frying
 
Directions: 
 
Drain and rinse chickpeas before putting into food processor with chopped onion, garlic cloves, parsley, flour, cumin, coriander, salt, pepper, and cardamom.  Pulse together until course meal forms. Don’t over process. Remove from bowl after desired consistency is reached. Remove any large chunks. Cover bowl with plastic wrap and chill for 1-2 hours. Heat 1 ½ inches oil in heavy duty skillet to about 375 degrees. Form garbanzo mixture into round balls or patties, if preferred. The mixture should hold its form better once it is put into the hot oil. If not, try adding a little more flour to remaining mixture. Fry five or six at a time for 2-3 minutes per side, until a golden brown. If heat is too high the center may remain uncooked, so adjust heat as needed. Serve in pita bread with tahini or tzatziki sauce, shredded lettuce, cucumbers, onions, feta, etc. Refrigerate any leftovers.
This recipe is by Michael Solomonov and Steven Cook and was adapted by Krysten Chambrot of New York Times Cooking. It can be found online at https://cooking.nytimes.com/recipes/1019619-5-minute-hummus
 
Ingredients:
 
¼ large garlic clove or 1 small clove
Juice of 1 fresh lemon -about ¼ cup
1 T. kosher salt
1 tsp. cumin
1-1 ½ c. ice water
1 jar (16 oz.) Tahini (Kelly uses less – start with a couple of tablespoons and add more to taste)
2 cans garbanzo beans -16 0z. ea.
 
Directions:
 
Drop garlic into the bowl of a food processor and pulse for a few seconds. Add lemon juice and tahini.  Pulse again scraping down as needed. Add salt and cumin and continue to process until mixture looks peanut-buttery-about one minute. Stream in ice water a little at a time with motor running until mixture is smooth and creamy and lightens to the color of dry sand. Add garbanzos and process for about 3 minutes scraping as needed until blended and hummus is smooth and uniform in color. Refrigerate any leftovers.
This recipe is by Ivy Odom and was published in Cooking Light Magazine in September 2018. It can be found online at https://www.cookinglight.com/recipes/pineapple-chile-salsa
(Makes about 8 – ¼ cup servings)
 
Ingredients:
 
2 c. cubed (or finely chopped) small to medium fresh pineapple
2 thinly sliced green scallions
1 seeded finely chopped red Fresno chili
½ seeded finely chopped serrano chili
1 T. chopped fresh cilantro
1 tsp. fresh lime zest
¼ tsp. kosher salt
 
Directions:
 
Mix all ingredients together in medium bowl.  Serve immediately or store covered in refrigerator for up to 2 days.

Red Pepper Jelly for Christmas

Discovering the Stuff of Stuffing, in Time for Thanksgiving!

Apple Tasting: Making Apple Crostata

Zillions of Zucchini, So Little Time!

2 quick recipes: Zucchini Corn Pancakes & Asian Sesame Zoodles

Basics of Home Canning: Water Bath and Pressure Canning

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