Flat bread with Kohlrabi Salad and Grilled Chicken

I made up this recipe myself. Every year we get Kohlrabi from the CSA we belong to. Every year i have tried it and had yet to find a way that I liked it. Kohlrabi is a member of the same family as cabbage and broccoli and has sort of a cabbagy taste. When I used to work at Wendy's (back when they had their pita's) they had a broccoli slaw. I thought if I could do something like that with Kohlrabi I could eat it, and enjoy it. This is what I came up with. We thought it was pretty good.

Kohlrabi Salad

2 kohlrabi, purple or green (I think the purple is a little sweeter and it's pretty in the salad)
1 carrot
1 clove garlic
1 Tablespoon lemon juice
1/3 cup light sour cream
1-2 tablespoons mayonnaise
1 tablespoon dried dill (or use 3-4 T fresh)
1/4 teaspoon salt
black pepper to taste

Peel the stems off the kohlrabi, but do not peel. This leave a little color for the slaw, especially the purple ones. Trim root end. Slice into julienne strips. Grate carrot and toss with kohlrabi. Mix together remaining ingredients and toss into vegetables. Let sit 30 minutes before serving.

To make a yummy sandwich: Place a generous portion of the slaw on a piece of flatbread and top with strips of grilled chicken. Enjoy!

Teething Biscuits

I haven't made these yet, but I've had them when Mom made them. They are great for adults too.

1 1/2 cups sugar
3 eggs
1/2 cup water
2 teaspoons vanilla extract
1 Tablespoon baking powder
6-61/2 cups flour

Heat oven to 375 degrees F.

Lightly grease a baking sheet, or line with parchment paper. In a bowl combine sugar
(use only 1 cup for teething biscuits), eggs, oil, and water. Combine with a mixer. Add vanilla. Stir baking powder into 1 cup of the flour and add to egg mix.Stir until flour is almost dissolved. add remaining flour 1 cup at a time until dough is smooth and thick enough to shape.

Use 1 teaspoon of dough to form a 3 inch rope. Bring ends together to form a ring. Place on prepared baking sheet. Bake for 10-12 minutes.

Variation: Brush with egg white and sprinkle with sesame seeds before baking if not using for teething.

Oatmeal Cookies

These were very good. Not too sweet, so they would be great for breakfast. You could also load them up with other dried fruits and nuts for a healthy snack.

1 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 eggs, well beaten
1 cup granulated sugar (I used 1/2 cup maple sugar)
1 cup butter, melted
4 tablespoons molasses, (I used sorghum)
4 tablespoons milk
2 1/4 cups quick cooking oats
1/2 cup raisins
1/2 cup coarsely chopped nuts

Preheat oven to 325 degrees F.
In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets, or use non-stick. Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake for 10-12 minutes, or until edges are slightly brown. Remove carefully and cool on wire racks. Store in airtight containers.

Quick Cajun Skillet

I found this recipe a few years ago when I was looking for something else to do with smoked sausage than cook it with sourkraut. It has become one of our favorites. It quick and delicious.

• 1 cup long grain rice (we also like it with other grains: brown rice, kasha, cooked whole wheat, or bulgur)
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 large sweet pepper
• 8 ounce kielbasa (smoked sausage)--use turkey for lower fat recipe)
• 2 cloves minced garlic
• 1 teaspoon Cajun-style seasoning blend
• 1 14.5 oz can diced tomatoes (seasoned if you like)
• 1 8 oz can no salt tomato sauce
• 1 15 oz can red kidney beans

Cook your grains according to package directions. Tthe rest of this recipe takes 15-20 minutes, about enough time to cook white rice. Brown rice takes about 40 min.)

Meanwhile, heat the oil on meduim in an extra-deep nonstick skillet. Peel and chop the onion, add to the skillet as you chop. Rinse and seed the bell pepper; cut it into bite size pieces and add to the skillet as you chop. Raise heat to medium high.

Cut the kielbasa link in half lengthwise. Cut each half into 1/4 inch slices, add to the skillet as you cut. Cook, stirring frequently, for 2 minutes or until the onions are tender and beginning to brown. Add garlic and seasoning while sausage cooks.

Stir in the tomatoes and tomato sauce. Reduce the heat to medium-low. Rinse and drain the beans and add them to the skillet. Stir and simmer until the beans are hot. Serve at once over grain of choice. Serves 4.

Strawberry Pie

I modified this recipe a little from the one in the Country Gardens Spring 2008 issue. We thought it was delicious. Next time I make it, I will probably use more strawberries.

1 cup sugar
5 tablespoons cornstarch
1 1/2 cups water
1 3-oz package strawberry gelatin
3 1/2 + sliced or chopped strawberries
2 9-inch graham cracker pie shells (or homemade)
1 8-oz package cream cheese, softened
1 14 oz can sweetened condensed milk
1/4 cup lemon juice
1 1/2 pints heavy cream, whipped and sweetened to taste
sliced strawberries and/or mint leaves for garnish

In a large saucepan, combine sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add gelatin. Cook about 1 minute more. Let cool for 15 minutes. Stir in 2 1/2 cups strawberries (this is where I would add more). Cool 15 minutes. Pour evenly into pie shells. Cover and chill3 hours or until set.

Mash the remaining strawberries. in a large bowl, beat cream cheese with an electric mixer until smooth. Beat in condensed milk, then lemon juice. Fold in the mashed strawberries and whipped cream. Spread cream cheese mixture over the gelatin layer in the pie shells. Cover and chill 1 to 24 hours. (the crust just gets soggy if it sits longer, it's still good though)

Garnish pies if desired with sliced strawberries and mint sprigs. 16 servings

You could also layer this in a 13 x 9 inch pan with a homemade crust.