Duke's Alehouse Recipes

Perfect Pressure Cooker Black Beans

Use for soup, as a side, or just with some hot sauce and fried egg.

1 lb dried black beans, no need to soak
1 slice of bacon
2 garlic cloves peeled and smashed
½ onion peeled and quartered
8 C water
1.5 T kosher salt

Pressure cook on high for 20 minutes and release pressure naturally. Enjoy. Even better after being stored overnight in the fridge.


Perfect Pressure Cooker Chicken Stock

Chicken stock is always a great thing to have in the freezer.

1 Chicken Carcass with Wings
2 garlic cloves peeled and smashed
1 onion peeled and large dice
4 carrots peeled and large dice
4 celery stalks large dice
1 sprig thyme
1 ea clove
8 Cups water
1-2 T Kosher salt, season to taste, I prefer to add some salt to stock so you know how it tastes before using. You can always omit if you prefer to season later.

Pressure cook on high for 45 minutes and release pressure naturally.


Lentil, Beef, and Sweet Potato Soup

Delicious protein loaded soup.

4 slices bacon
1 lb ground beef
1 T brown sugar
2 garlic cloves peeled and smashed
1 onion peeled and large dice
4 carrots peeled and large dice
4 celery stalks large dice
1 large sweet potato large dice
2 cups shredded kale
1 sprig thyme
1 sprig rosemary
1 sage leaf
1 C lentils
4 cups water
1 12 ounce can diced tomatoes, drained
4 cups chicken stock
1-2 T Kosher salt, season to taste

In a large pot saute bacon until rendered and the bacon has become slightly crispy. Drain off fat and reserve. Set aside bacon. Return pot to heat and add a tablespoon of bacon fat back to pot and heat until oil is crackling a bit then add ground beef and allow to brown while stirring and liquid has reduced. Add brown sugar, vegetables and kale to pan and saute until fragrant. Add remaining ingredients and bring to a simmer for about 30 minutes or until lentils are just barely cooked. Serve warm with crusty bread.


Braised Chicken

Use for bbq chicken with sticky rice and steamed broccoli. Use for tacos or sandwiches.

2 chicken breasts
2 garlic cloves peeled and smashed
1 onion peeled and large dice
2 carrots peeled and large dice
2 celery stalks large dice
1 sprig thyme
8 Cups water
1-2 T Kosher salt, season to taste

Bring everything but chicken breast to a boil then reduce to a simmer. Add chicken breasts and simmer for 25 minutes. Remove chicken breasts from broth. Using two forks, pull apart the chicken. Toss with BBQ sauce (if desired) while still warm then store up to 6 days in fridge. Reserve broth for soups or rice. In fridge for up to 6 days or freeze for up to 2 months.


Grilled Chicken Legs

Tender and moist grilled chicken every time.

Brine:

2 whole chicken legs
4 C water
4 T kosher salt
2 T brown sugar
1 ea lemon split in half
2 ea garlic cloves smashed
2 ea bay leaves
1 ea onion quartered
1 bunch herbs (parsley, cilantro, thyme all work well)

Bring all items except chicken to a boil then remove from heat and allow to stand for about 30 minutes for flavors to infuse. Then chill. Pour chilled brine over chicken and store in fridge between 12 and 24 hours then grill to 155.

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From Owner #818

I am 73 years old.  I have been buying food through various co-op/buying clubs since my mid 20s.  Currently I belong to a club that purchases food through UNFI.  However, as the USA has become more and more interested in healthy food, we, as a buying club, are being forced out by places like Whole Foods, Fresh Thyme, etc.  These companies have demanded that if a club is located within 50 miles of a retail store, they no longer want UNFI to continue selling directly to us, and frankly, we pay almost the same prices as the retailers and to be perfectly honest, paying their huge markups and driving almost 25 miles to shop is not something I want to do.  I miss the days of cooperative buying! I have been getting my fresh produce delivered from a company in Chicago, which is great, but not exactly ecologically correct.

I worked at MCC with Kim Haskins for years and watched her enthusiasm and excitement grow with each new Sustainability accomplishment!  I chose to become a Food Shed owner because I think that communities need to band together and become sustainable communities where small farmers and retailers can benefit from local support.  It makes me a little sad that it has taken so very many years for people to realize that eating healthy, natural food should be an affordable option for EVERYONE.  My family used to joke about my kids getting only organic, natural food but now they have seen the health benefits of  this type of living.

I am excited for the Food Shed to open. I miss going into a store where people talked, shared ideas, bought local food, and understood that communities are very important to the well-being of this country. I will do my best to interest other people in becoming sustainable members.

Thanks for all the work that is going on to make this world a better place.

Marie Day

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Honey Mustard Roasted Salmon

Recipe Round-up

Honey Mustard Roasted Salmon with Veggies from Misfits Market

 

INGREDIENTS:

  • 1/4 cup honey
  • 3 tablespoons mustard
  • 1/2 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon thyme leaves, plus extra for garnish
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons Kosher salt
  • 1/2 cup olive oil
  • 1 delicata squash, thinly sliced
  • 1 1/2 cups Brussels sprouts (about 12 sprouts), sliced
  • 2 cups broccoli, cauliflower, or romanesco cauliflower, cut into 1-inch pieces
  • 2 cups radicchio, cut into 1/2-inch pieces
  • 1, 3-pound salmon fillet or 6, 8-ounce fillets
  • Microgreens, for serving
  • Lemon wedges, for serving

 

INSTRUCTIONS:

  1. Preheat oven to 450 degrees.
  2. In a small bowl, whisk together honey, mustard, lemon zest, lemon juice, thyme leaves, red pepper flakes, salt, and pepper. 
  3. While whisking, slowly stream in olive oil until emulsified. 
  4. Add a drizzle of olive oil onto a baking sheet and lay salmon across the pan. Pour 1/4 cup of vinaigrette over salmon and evenly spread.
  5. In a large bowl toss squash, broccoli, and Brussels sprouts with 1/3 cup of the vinaigrette. 
  6. Arrange the vegetables around the salmon. 
  7. Cook for 20-25 minutes, until the salmon is opaque and the squash is tender.
  8. Remove pan from oven and turn on the broiler. 
  9. Toss radicchio with remaining vinaigrette and spread over cooked vegetables. Return pan to the oven and cook for another 3-4 minutes, until radicchio is slightly wilted and salmon is golden. 
  10. Garnish with extra thyme leaves, microgreens, and serve with lemon wedges. 

Enjoy!

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Food Shed Co-op Needs Us:  We Need Food Shed Co-op

Food Shed Co-op Needs Us:  We Need Food Shed Co-op

Author: Donovan C. Wilkin, Food Shed Co-op owner # 13

Feb 2021, The US spends twice as much as the average OECD nation (Organisation for Economic Cooperation and Development) on health care, yet we rank last in life expectancy and have the most chronic diseases and obesity.

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Zero Waste Cooking

Waste not want not: a small contribution to sustainability

By Leslie Cook - Food Shed Co-op Owner # 47

Today I was working on a post about sustainability. I got a little overwhelmed with the enormity of our problem even as I recognized how many smart, capable people are coming up with potential solutions in this area every day.

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Farming with Nature: The New Graziers

Author: Linda Balek, Farm Program Manager at The Land Conservancy of McHenry County and Food Shed Co-op owner #4

Grazing_-_Terra_Vitae_Farms_-_Woodstock_-_Kevin_Kelley.jpeg

McHenry County is seeing a rise in the number of grass fed beef and dairy operations. There are a number of farms throughout the county  where pastured meat and dairy products can even be purchased directly from the farmer. 

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Ethereal Confections

Ethereal ConfectionsEthereal Confections opened its doors in 2011 on the Woodstock Square and recently moved to our new home on Cass Street in the Fall of 2019; adding to our inviting café and chocolate kitchen environment a beautiful event space & Speakeasy. Since day one, we have continued to take the same care and attentiveness with each and every handcrafted bean-to-bar sweet, importing ethically sourced cacao beans from farmers producing single origin beans from Dominican Republic, Ecuador, Ghana, and Haiti.

The past year has been an unforgettable experience for us all and we will continue to focus much of our efforts on finding creative solutions to novel problems. Transitioning from grocery boxes filled with items that were scarce on grocery stores’ shelves, giving the people of McHenry County better access to our suppliers, and building a welcoming online presence that gives customers a touch of the café and speakeasy experience from home, to building relationships with the owners and future customers of the Food Shed.

Ethereal hopes to bring not only decadent organic confections to the shelves of our local community food store, but also build a broader partnership with the Food Shed.  We are excited to be on this journey with you all.

 

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Roasted Miso Ginger Glazed Eggplant

Roasted Miso Ginger Glazed Eggplant

Ingredients

  • 3–4 medium eggplants, halved lengthwise
  • 1 tablespoon grapeseed or neutral oil
  • 1/4 cup white miso paste
  • 2 tablespoons ginger, grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons honey
  • 1 tablespoon warm water
  • 2 tablespoons chives, finely chopped
  • 1/2 tablespoon white and/or black sesame seeds
  • Salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Use a sharp knife to score a diamond pattern across the flesh of the eggplant.
  3. Sprinkle eggplant with salt and place in a shallow baking pan cut side down. Let rest for 15-30 minutes, then use a paper towel to blot water droplets from eggplant and clean out any remaining liquid from the baking pan.
  4. Brush oil all over eggplant and return to baking pan.
  5. In a small bowl, whisk together miso paste, ginger, rice wine vinegar, soy sauce, honey, and water. Smear miso mixture over the cut side of each eggplant.
  6. Roast for 30-35 minutes, until tops begin to brown and eggplant is tender.
  7. Transfer to a serving platter and garnish with chives and sesame seeds. Enjoy!
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It's about farmers, consumers, community!

To say our roots run deep in this community would be an understatement. My husband and I have farmed a small Certified Naturally Grown* farm in Richmond, for over 18 years. This farm has been in my husband's family since 1923. We want to see our money kept close to home, and being farmers in this community, we want to be a part of a business that makes that a priority. A thriving economic base makes for a thriving community, and the Food Shed Co-op will allow us to keep our tax dollars in the community.

Since we are farmers, our livelihood depends on our ability to sell our produce. We are fortunate to have a loyal customer base but we are always looking for outlets for our produce. To continue to thrive and be truly sustainable we need to have a local partnership, and the Food Shed Co-op would afford us that. It would grant us the luxury of reaching more customers that care about how their food is grown. It would also benefit our loyal customers by giving them a place to buy our produce during the week, since we sell on the weekend at the farmers market.

Lastly, becoming Food Shed owners is a win-win situation for us. We are so proud to be a part of the Food Shed because it will give us food security. In today’s society food is grown using questionable practices. It is shipped thousands of miles, and all of this impacts the quality of food. By being a part of the Food Shed we are supporting local, sustainable, organic farmers. We know, we are supporting our neighbors, and that is taking a proactive stance on food security. If you care about your community, we would love for you to join us!

*Certified Naturally Grown (CNG), "The Grassroots Alternative to Certified Organic", is a US-based farm assurance program certifying produce, livestock and apiaries for organic producers who sell locally and directly to their customers.

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Quinoa and Veggie Teriyaki

Leslie Recipe - healthy, wholesome recipes from Leslie, founder of Expressly Leslie

Quinoa and Veggie Teriyaki

Quinoa & Veggies Teriyaki – Instant Pot

Ingredients

  • Extra virgin olive oil, 2 TB
  • Garlic, 2 large cloves
  • Onion, one large
  • Mini-peppers, 1 lb. bag
  • Quinoa, one cup dried
  • Water, 2-1/2 cups
  • Salt, 2-3 tsp.
  • Teriyaki sauce, 1/4-1/2 cup

Instructions

  1. Prepare the veggies: mince the garlic, slice the onion into pie-shaped wedges and break apart or petite dice, remove stems from peppers and cut in half.
  2. Add the quinoa, 2 cups of water (the additional half cup or so is for making the sauce the veggies cook in) and 2 tsp. salt to the Instant Pot, set to Pressure, close the lid and vent, and Pressure for 15 minutes. Let the pressure release naturally.
  3. Spoon the quinoa into a serving bowl.
  4. Cancel Pressure. Set the IP on Saute for a few minutes. Add the olive oil to the pot along with the minced garlic and onion. Saute for a couple of minutes, then add the peppers and continue to saute for a minute or two  more.
  5. Add 1/2 cup water to the veggies in the IP with 1/4-1/2 cup teriyaki sauce. Put the lid on (I used a see-through IP lid for this part) and Steam for a couple of minutes until the veggies reach the degree of softness you prefer.
  6. Be sure the veggies are plenty saucy. If you need to, add more water and teriyaki sauce as they cook.
  7. When done, adjust the seasoning with a little more salt if needed.
  8. Spoon the veggies and sauce over the waiting quinoa.

Although we like the veggie and quinoa fresh out of the Instant Pot, this dish is fine cold as well.

 

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