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Mindful Eating: Recipes
Return to Mindful Eating Home Page
January 2015 Tasting Table: Vegetable Milks
Vegan Tapioca Pudding
With a couple of minor substitutions, this pudding is just like my Mom used to make. Be sure to use soy milk in this recipe as other nondairy milks don't give the best results. 2 tablespoons instant tapioca 1/4 cup sugar 2 cups soy milk 1/8 teaspoon salt 2 tablespoons cornstarch (I (Hal) use Potato starch to avoid the GMO question) 1 teaspoon pure vanilla extract 1. Combine all ingredients except the vanilla in a medium sauce pan. Whisk together and let sit 5 minutes to soften the tapioca. Place over medium heat and bring to a rolling boil. Continue to whisk and cook until thickened, about 3 minutes. 2. Remove from heat and whisk in the vanilla. Pour into dessert cups. Serve warm, or refrigerate for 1 hour to serve chilled. from 'American Vegan Kitchen' by Tamasin Noyes vetted by Donna Estry Note: do not microwave-needs to be constantly stirred because of the cornstarch.
November 2014 Tasting Table: It's all about APPLES
Spinach Salad with Apple Vinaigrette
In a skillet cook 1 thinly sliced apple in 1 Tbsp. oil for 5 minutes. Remove from heat. Transfer to a blender. Add ½ cup cider vinegar, 1Tbsp. maple syrup, 1 Tbsp. snipped fresh sage, ½ tsp. kosher salt, and ¼ tsp. black pepper. Blend until smooth.
With blender running, slowly add about 2/3 cup apple, ½ cup toasted hazelnuts, and ¾ cup sliced celery root. Add vinaigrette, toss to coat. Serve immediately. Makes 6 servings.
Apple Cider Walnut Muffins - Vegan
(makes 12 muffins)
|1 Tbsp. ground flaxseeds
3 Tbsp. water
2 cups whole wheat pastry or unbleached white flour
1 tsp. baking soda
1 tsp. ground cardamom
¼ tsp. salt
|½ cup vegan sugar
1 cup apple cider
½ cup canola oil
1 large apple, core removed and diced
1/8 cup toasted chopped walnuts or pecans (optional)
Preheat oven to 400 degrees. Lightly oil 12 muffin tins or line with cupcake papers.
Blend flaxseeds and water until thick and frothy. Set aside. In a medium-sized mixing bowl, sift together flour, baking soda, cardamom, salt and sugar. In another bowl combine flaxseed mixture, apple cider and oil. Whisk to combine thoroughly. Add apples and optional nuts to the flour mixture, then add the cider-oil-flaxseed mixture, blending just enough to form a batter. Do not overmix. The consistency should be somewhere between a pourable cake batter and a thick cookie dough. Fill muffin tins.
Bake for 25 minutes or until the muffin tops are lightly browned. Gently tape the surface or use a toothpick to confirm the muffins are done.
Crockpot Apple Dump Cake
- 5 (if large) – 7 (if small) Granny Smith apples
- ¼ cup granulated sugar
- 1 ½ tsp. Cinnamon, divided
- 1 box yellow cake mix*
- ½ cup oats (quick or old-fashioned)
- 1 stick (½ cup) butter, sliced
- Peel, core, and slice apples to thin and bite-sized.
- Spray crockpot with cooking spray
- Place apples in bottom of crockpot. Sprinkle with sugar and ½ tsp. Cinnamon.
- Place cake mix (or dry ingredients) in large bowl. Add the oats and 1 tsp. Cinnamon. Stir, then prinkle over the top of the apples.
- Drop slices of butter over the top of cake mix.
- Cover and cook on low for 4 hours.
*DIY Homemade yellow cake batter mix
- 2 cups granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- ½ cup nonfat dry milk powder
- 1 Tbsp. baking powder
- 1 tsp. salt
October 2014 Tasting Table: Squash in all its glory!
Butternut Squash and Apple Curry Soup
|3 tbsp olive oil
2 med. onions, chopped
1 clove garlic, crushed
2 large butternut squash
2 Granny Smith apples, chopped
|2 tsp. curry powder (or less)
1 c. apple cider
4-5 c. chicken or vegetable stock
1 can evaporated skim milk
Salt & pepper
Bake or microwave squash. Remove seeds or scoop out pulp; set aside.
Heat olive oil in large pan. Add onions, garlic and curry. Cook on low heat until onions are transparent, not browned, for about 7 minutes.
Add squash and apples and cook for another 10 minutes on low heat, stirring occasionally. Add cider and stock and simmer for 30 minutes.
Puree soup in blender or Cuisinart. Return to pot and cook 10 minutes more to blend flavors. Add evaporated milk. Salt and pepper to taste. Can be frozen at this point.
Spiced Pumpkin Granola
3 cups old-fashioned oats
1 cup pecan pieces
½ cup sliced almonds
½ cup canned pumpkin
¼ cup honey
3 Tbsp. vegetable oil
2 Tbsp. packed light brown sugar
2 tsp. vanilla
2 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground coriander (could use mace)
- Spread oats onto a 15 x 10-inch jelly roll pan. Toast in preheated 325-degree oven for 20 minutes, stirring at 10-minute intervals. Pour toasted oats into large bowl. Add pecans and almonds; set aside.
In medium bowl, blend pumpkin pie mix, honey, oil, brown sugar, vanilla, cinnamon, ginger, nutmeg, and coriander. Pour over oat mixture. Using two forks, toss to coat. Divide mixture equally between two jelly roll pans, spreading to make a thin layer. Bake in 250-degree oven for 30 minutes, stirring at 10-minute intervals. Cool; store in airtight container. Makes 4 ½ cups.
1 medium-size butternut squash (2-3 pounds), halved and seeded
1/2 cup plus 1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/2 cup tahini
2-3 cloves garlic, chopped
1/4 cup lemon juice
Once squash is cool, scoop out flesh and place in a food processor. Discard skin.
Add tahini, garlic, lemon juice, and remaining oil and salt, then puree until consistency is smooth and hummus-like. If too thick, stir in water, 1 tablespoon at a time.
September 2014 Tasting Table: All Zucchini All the Time!
Asian Zucchini Salad
1/3 cup sliced almonds
¼ cup rice vinegar or cider vinegar
¼ cup thinly sliced green onions
3 Tbsp. Soy sauce
1 Tbsp. Sesame oil
2 Tbsp. Sugar
5 med. Zucchini – about 1 ½ lbs.
1 (3-oz.) package instant Oriental soup mix (don't use seasoning mix)
In a 6- to 8-inch frying pan over medium heat, stir almonds until pale gold – 3-4 minutes; set aside.
In a wide shallow salad bowl combine vinegar, onion, soy sauce, sesame oil and sugar.
With a shredder, make thin lengthwise strands of zucchini. Break noodles into small chunks. Add zucchini, noodles and almonds to bowl with dressing; mix. Serve at once. On standing the salad ingredients get limp and soggy. Serves 6.
Each serving has 150 calories, 4.3 g protein, 7.8 g fat, 18 g carbs, 607 mg sodium, 0 mg cholesterol.
Vegan Zucchini Bread
Makes 1 loaf, serves 12. Created by Shirley Wilkes-Johnson
|2 cups unbleached all-purpose flour
¾ cup organic sugar
1 Tbsp. Nutritional yeast
1 tsp. Ground cinnamon
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
¼ tsp. Freshly grated nutmeg
1. Preheat oven to 325 degrees.
2. Stir together the flour, sugar, nutritional yeast, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium mixing bowl. Set aside.
3. Mix together the zucchini, soy milk, oil, lemon zest, and lemon juice in a separate bowl.
4. Stir the wet and dry mixtures together; do not over mix. The batter consistency should be thick.
5. Stir in walnuts.
6. Coat a 9x5x3-inch loaf p-an with nonstick cooking oil spray. Pour the batter into the pan and bake in the middle of rack of the oven for about 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the break cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Zucchini Crisp (Apple Crisp)
- 8 cups peeled, seeded, diced zucchini (about the size of pineapple chunks)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 tsp. Ground cinnamon
- ½ tsp. Ground nutmeg
- 1 cup sugar
- 1 cup brown sugar
- 2 cups oatmeal
- ½ cup walnuts
- 1 ½ cups cold butter
- 1 tsp. Ground cinnamon
- ZUCCHINI MIXTURE: In large saucepan over medium heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
- Add sugar, cinnamon, and nutmeg and cook for a minute more.
- Remove from heat and let sit.
- CRUMB MIXTURE: Mix sugar, brown sugar, oatmeal, walnuts and cinnamon in large bowl.
- Cut in cold butter until mixture resembles pea-sized coarse crumbs.
- Spread zucchini mix in pan.
- Spinkle topping over top of zucchini mixture.
- Bake at 375 degrees for 45 minutes.
Zucchini and Cheese Casserole
2 ½ - 3 pounds zucchini, cut into small chunks
1 medium onion
1 cup cottage cheese
1 cup shredded Fontina cheese
2 eggs, beaten
Tarragon, fresh or dried, to taste
¼ teaspoon salt
½ cup bread crumbs
¼ cup Parmesan cheese
1 tablespoon butter, cut up
Preheat the oven to 350 degrees.
Saute the zucchini and onion.
Mix the cottage cheese, Fontina cheese, eggs, tarragon, and salt.
Combine the vegetables with the cheese mixture.
Bake the casserole in a 9x13 dish, uncovered, for 15 minutes.
Combine the bread crumbs and Parmesan cheese.
Sprinkle the bread crumbs and Parmesan cheese on top of the casserole and dot it with the butter.
Bake for another 15 minutes.
April 2014 Tasting Table: Easter Muffins
Raspberry and Blueberry Muffins
Inspired by recipe for Blueberry Yogurt Muffins in Happy Herbivore Light & Lean, by Lindsay S. Nixon and Vicki Brett-Gach
Yield: 12 muffins
2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup raw sugar
1 banana, mashed
1/4 cup unsweetened applesauce
1 1/4 cups nondairy milk
1 teaspoon vanilla
1/2 cup frozen blueberries, thawed and drained
1/2 cup frozen raspberries, thawed and drained
(Mix or match fruit to taste)
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners.
In a large bowl, stir flour, baking powder, baking soda, and salt. In a separate bowl, mix sugar, banana, applesauce, milk, and vanilla.
Add wet into dry ingredients, and mix until almost combined. Gently fold in drained berries. Divide batter evenly into muffin cups and bake 20 to 22 minutes, or until toothpick inserted in the center comes out clean.
Remove muffins from the oven, and place on cooling racks. Printable pdf version.
March 2014 Tasting Table: Maple Syrup Recipes
Squash Puree with Maple Syrup
3-4 pounds butternut squash
1/4 cup butter, melted
1/4 tsp. nutmeg
1/2 cup vegetable broth
1/3 cup maple syrup
Peel the squash.
Bake, roast, or steam squash until tender.
Combine squash with other ingredients and puree in food processor.
Vermont Maple Baked Beans
- 2 lbs. dried beans, yellow eye, navy or other
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 medium-sized onion, peeled
- 1 ½ cups Pure Vermont Maple Syrup
- Wash and pick over beans.
- Cover with cold water, add soda and soak overnight.
- In the morning rinse beans and boil gently in fresh water until skins wrinkle.
- Drain off bean water and retain.
Preheat oven to 325⁰.
- Place onion in the bottom of a bean pot or casserole.
- Add remaining ingredients.
- Pour in bean water just to cover.
Bake, covered, for about 8 hours.
Check periodically, adding bean water as needed.
For the last hour cook uncovered to brown top.
February 2014 Tasting Table: Using What's in Your Pantry/Freezer
Mixed Fruit Crumble - Vegan
From: AnnArbor.com with variations
2 c Blackberry mash from frozen
~ 3 c Apples, diced from frozen
1/2 cup sugar
1/4 cup flour
squirt of lemon juice
|1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 cup quick oats
1/4 cup sugar
|1/4 cup brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup plain or vanilla soymilk
Preheat oven to 375 degrees. Have ready an ungreased 9x13 inch baking pan.
To make the filling, combine blueberries, peaches, sugar, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.
To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the soymilk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.
Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.
Remove from oven, and serve hot, warm, or at room temperature.
1. Original recipe called for fresh fruit:
3 cups fresh blueberries
4 medium peaches, sliced or chopped (unpeeled)
almost any combination of fruit would be good.
2. Original recipe called for 1/2 cup all-purpose flour.
3. There are many variations for topping::
Crumble, Slump, Betty, etc.
From Cathy Muha's card collection
2/3 cup sugar1 T. cornstarch
1 cup sifted flour
1. Mix sugar and cornstarch in saucepan; gradually stir in water, bring to boiling and boil one minute, stirring constantly.
2. Add sliced peaches, then pour into 1 1/2 quart baking dish; sprinkle with cinnamon and dot with butter.
3. Sift flour, sugar, and baking powder into bowl; cut in shortening until mixture resembles coarse crumbs. Stir in milk to make a soft dough.
4. Drop by spoonfuls onto fruit mixture; bake at 400 degrees for 25 - 30 min., or until golden brown. Serve warm, with whipped cream if desired.
Winter Squash Bread: Cathy made this one for several of the "Meet Your Farmers" sessions, and folks asked for it. It came from My Baking Addiction blog. Used acorn squash instead of butternut.
Mini Pumpkin Chocolate Chip Muffins
1 2/3 cups unbleached all-purpose flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice (see recipe)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1 stick unsalted butter, melted
3 ounces bittersweet chocolate, chopped
1/2 cup semisweet chocolate chips
Preheat the oven to 350ºF. Line 48 mini muffin tins with paper liners.
In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, pumpkin, and butter. Slowly add the dry ingredients and mix until well combined. Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.
Divide batter evenly among muffin cups (I like to use an ice cream scoop) and bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days.
Pumpkin Pie Spice
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
Whisk all ingredients together in a small bowl. Pour into an airtight container and store at room temperature until ready to use. PDF version
Raspberry Almond Bread
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick)unsalted butter, softened
1 cup sugar
1/2 tsp. almond extract
2 Tb. sour cream
1 cup crushed fresh raspberries or blueberries
1/3 cup toasted slivered almonds
Preheat oven to 325 degreesF. Spray or grease a 9 x 5-inch loaf pan.
In medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and flurry, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until cake tester into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right-side up and cool completely.
November 2013 Tasting Table: Cranberry Recipes
Mama Stramberg's Cranberry Relish Recipe
(from NPR website)
2 cup whole raw cranberries, washed
1 small onion3/4 cup sour cream
1/2 cup sugar
2 Tbsp. horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there'a setting on the food processor that will give you a chunky grind - not a puree.")
Add everything else and mix.
Put in plastic container and freeze, if desired.
Spicy Cranberry Relish
(Modified from Gourmet Magazine. Doubled the recipe)
|1 12-oz. pkg. fresh cranberries, sorted and rinsed
1 small fresh jalepeno pepper, seeded and chopped fine
(wear rubber gloves)
Rind of 1 orange, grated
Juice of 1 organge, strained
|1/2 tsp. freshly ground pepper
1 cup sugar
1/3 cup distilled white vinegar
1/4 tsp. ground nutmeg
1/4 tsp. salt
In stainless saucepan, combine ingredients and bring to boil. Turn down heat and simmer, covered, for 10 - 12 minutes, or until cranberries begin to pop. Let cool and chill for 2 hours or overnight.
(Modified from Veganomicon Cookbook) 1 loaf
Time: 1 hour 20 minutes, including cooling time
|1/2 cup soy milk
1/4 cup fresh orange juice
1/4 cup canola oil
1 cup sugar
1 tsp. vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
|1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1 Tbsp. grated orange zest
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
Preheat oven to 325 degrees F. Lightly grease a 9 x 5-inch loaf pan.
In large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.
Sift in flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than normal cake batter.
Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the prepared loaf pan.
Bake for about 1 hour. Let the bread cool for about 15 minutes before inverting onto a cooling rack. Flip it right-side-up to cool further.
Common Ground-apple - Cranberry Salsa
(From "Dishing Up Maine")
|1 large crisp sweet apple such as McIntosh,
unpeeled, cored and cut into 1-inch chunks
¾ cup fresh (Michigan) cranberries
3 T lime juice
2 T honey
2 T olive oil
1 small onion
||¾ cup orange bell pepper, chopped
½ cup fresh cilantro, chopped
1 clove garlic, minced
1 fresh jalapeno chili, minced
1 t salt
Freshly ground black pepper
Pulse the apple and cranberries in a food processor until chopped medium fine. Do not over process
Toss apple-cranberry mixture with lime juice, honey, and oil in mixing bowl. Stir in onion, bell pepper, cilantro, garlic, jalapeno and salt.
Set the salsa aside at room temperature for at least 1 hour to allow flavors to marry. Alternatively, the salsa can be stored in refrigerator for a day or so.
A natural accompaniment to roasted meats and chicken. Or serve with creamy chevre or cream cheese and crackers.
Martha Stewart's Cranberry Applesauce
- 3 pounds apples, cut into 1/2-inch-thick slices (try a combination of Gala, Golden Delicious, and McIntosh)
- 1 cup fresh or frozen cranberries
- 1 cinnamon stick
- 2 to 4 tablespoons sugar
- 3/4 cup water
- 2 teaspoons freshly squeezed lemon juice
Step 1: In a large saucepan, combine apples, cranberries, cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
Step 2: Remove from heat; discard cinnamon stick. Stir in lemon juice.
Emeril's Apple and Cranberry Crisp
Unsalted butter, for baking dish
2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
12 ounces cranberries (fresh or frozen)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
- Preheat oven to 375 degrees. Butter a 9 x 13-inch baking dish
- In large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with crisp topping.
- Bake until topping is browned and juices are thick and bubbling around edges, 55 - 60 minutes. Let cool 15 minutes before serving.
|6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
2/3 cup rolled oats
3/4 cup packed light-brown sugar
|1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
¼ cup chopped almonds
In a large bowl, combine all ingredients. Mix until coarse crumbs form. Sprinkle over top of cranberry/apple mixture.
Candied Yams & Cranberries
(from "Crockery Cookery")
6 medium yams or sweet potatoes
1/2 cup butter or margarine
3/4 cup light brown sugar (lightly packed)
2 cups fresh cranberries
1/8 tsp. pepper
Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 - 6 hours (depending on size and shape). Peel and cut into quarters. Place in 2-quart casserole. In medium saucepan, melt butter; add sugar, cranberries, and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole.* Cover and bake in 350 degree F oven for 30 minutes. Serves 6.
*Casserole may be refrigerated and baked later. If cold, add 10 - 15 minutes to oven time.
Double recipe for 10 or more people.Best made several days in advance
12 oz. fresh cranberries, washed and sorted
1 orange, or 2 clementines
½ cup cider vinegar
1 ½ cups sugar
1 can (6 oz.) frozen concentrated orange juice, thawed
1 cup golden raisins
¼ tsp ginger
½ tsp cloves
June 2013 Tasting Table Recipes
Recipes from Mindful Eating Table - Holiday Gift Ideas
Hummus Recipe from Hal Estry
3c cooked chickpeas (I like to pressure cook them)
3-4 Tbs Tahini (sesame seed paste- I prefer the toasted sesame seed type)
5 Tbs fresh squeezed lemon juice
1 Tbs lite Tamari(soy sauce) you can use 1 tsp salt here, but I think the Tamari has a lot more flavor and less salt. You may want less if you are adding olives.
1 clove garlic (or 2 if you prefer)
1/3 to ¾ c chickpea cooking liquid (water if using canned chickpeas) (use your judgement to get the Hummus nice and creamy, but not too thin)
Put it all in a Food Processor. Pulse a few times on low speed just to get things mixed up, then move to a higher speed. I like to run it on high for ~ 3 minutes to make it smooth and creamy.
I like to use Parsley or Cilantro in Hummus- a good handful or 2. Put it in before you start mixing.
Other additions would be Paprika, Kalmata Olives(be sure they are pitted), Green Olives (stuffed or unstuffed). I would put these in late in the processing so they aren't too finely chopped. If you like heat, a seeded Jalapeno or Habenero(careful), or canned Green Chilies. Some like a roasted Red Pepper.
Put these up in ~ 8 oz tubs and freeze them. Hummus seems to keep very well in the freezer, and if you are giving them as gifts you can take them out of the freezer, wrap them and give them right away with the proviso to open your gift NOW. These would be great for hostess gifts.
Cherry Preserves from Cathy Muha
(about 4 half-pints)
2 pounds pitted red cherries
4 cups sugar
Drain juice from cherries, set cherries aside. Add sugar to juice (if not enough to dissolve sugar, add a little more water); cook until sugar dissolves, stirring occasionally. Add cherries; cook rapidly until cherries become glossy. Cover and let stand 12-18 hours in cool place. Bring to boil. Boil hard one minute, stirring constantly. Remove from heat. Skim goam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 15 minutes in boiling water canner.
Raspberry Vinegar from Cathy Muha
2 1/2 cups raspberries
2 1/4 cups white vinegar
1 1/2 cups sugar
Place raspberries and vinegar in glass bowl. Let stand 24 hours.
Strain into saucepan. Stir in sugar. Bring to boil over medium-high heat. Boil 10 minutes.
Pour into clean bottles.
To use as salad dressing, mix with a nice oil, like walnut.
Pickled Spiced Peaches from Cathy Muha
(3 1/2 pints)
4 pounds firm, unblemished peaches
3 1/4 cup cider vinegar
2 cups sugar
1 stick cinnamon
1 T. allspice
1 T. whole cloves
1/2 t. ginger
zest of one lemon, peeled in thin strips
Put peaches carefully in large pot of boiling water and let simmer for 3 minutes, then remove with a slotted spoon. Run a little cool water over the peaches, remove the pits and put in a bowl of cool, salted water.
In large enameled pot, heat vinegar with sugar and spices. When sugar is completely dissolved, add the peach halves and simmer them, turning occasionally with wooden spoon so they cook evenly., until just tender, about 20-25 minutes.
Arrage peach halves carefully in sterile glass jars. Strain vinegar and return it to the pot. Boil 5-10 minutes, or until it has consistency of thin syrup. Pour spices vinegar over peaches, covering them completely and leaving 1/2 inch headspace. Wipe rims and seal jars immediately. Let ripen about 3 months.
Recipes from Mindful Eating Table, May 2012
Asparagus and Roasted Pepper Salad with Toasted Pecans
20 thin asparagus spears
12-oz. jar roasted peppers, drained, chopped
2/3 cup toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 tablespoons fresh lemon juice
1 tsp. sherry or wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 cup extra-virgin olive oil
1/4 lb. mixed salad greens
1) Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add aparagus and cook 2 minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.
2) In a medium bowl, stir together peppers, pecans and basil. to make dressing, in small bowl, whisk together lemon juice, vinegar, mustarg and salt to blend; whisk in oil.
3) To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all. Serves 4.
Recipes from Locavore Table, January 2012
Lemon-Cornmeal Sheet Cookie
You bake this in a single flat sheet and then break into jagged pieces.
* Local ingredients
¾ cup all-purpose flour *
¾ cup fine ground yellow cornmeal *
1 tsp. anise (or cardamom)
¼ tsp. baking powder
¼ tsp. coarse salt
3 Tbs. unsalted butter at room temp *
½ cup plus 1 Tbs sugar *
1 large egg plus one egg white for egg wash *
2 tsp. finely grated lemon zest
2 Tbs. slice almonds
Preheat oven to 350.
Whisk together flour, cornmeal, baking powder, anise seeds, and salt in medium bowl.
Beat butter and ½ cup sugar with mixer on medium until pale and fluffy, about 2 minutes.
Beat in whole egg and zest.
Reduce speed to low and beat in flour mixture.
Press dough into an even ¼ inch thickness cookie on parchment-lined baking sheet.
Brush with egg wash, sprinkle with almonds and remaining tablespoon sugar.
Bake until golden, 22-25 minutes. Cool on wire rack, then break into pieces.
Guala Lauzzana via Martha Stewart
1 stick butter, softened
1/3C powdered sugar
1C flour, unsifted
3T chopped Lemon Thyme, fresh (or 2t dried)
½ t. fresh lemon juice
Prepare shortbread pan or 8x8 baking pan: Use cooking spray or butter bottom of pan.
Preheat oven to 325.
Cream butter until light; mix in powdered sugar, lemon thyme and lemon juice. Mix well
and add flour.
Firmly press dough into pan. Prick entire surface w/ fork and bake 325 for about 30-35
min. Cool in pan 10 min before removing from pan. Cut into serving pieces while still
3/4C Butter, softened
1/2C Confectioners sugar
½ tsp Vanilla
1 ½ C flour
¼ tsp salt
2 ½ tsp finely ground lavender*
¼ tsp lemon zest.
Preheat oven to 325. Grease 8x8 pan.
Cream butter and sugar until light. Add vanilla, cream some more. In separate bowl, mix
together flour, salt, lavender. Mix flour mixture into butter mixture (in food processor).
Pat dough into prepared pan and cut into squares before baking. Bake until just barely
brown (20 min or so) Take out of pan and cool.
*Use home-grown and unsprayed lavender or purchase culinary lavender.
Shortbread Recipes from Merrill Crockett
1 cup plus 1 tablespoon whole wheat flour
1 cup graham flour
½ cup cornmeal
½ teaspoon salt
¾ cup molasses
2 teaspoons baking soda, dissolved in 1 tablespoon hot water
2 cups well-shaken buttermilk
1 cup raisins
Two 16-ounce coffee cans
Rack or trivet to set inside the pot
Generously butter coffee cans.
Sift together 1 cup whole wheat flour, graham flour, cornmeal, and salt into a large bowl.
Heat the molasses to lukewarm in a small saucepan. Remove from heat and stir in baking soda
mixture and buttermilk. Add to flour mixture and stir until just combined.
Toss raisins with remaining 1 tablespoon flour, shake off excess, and stir into batter.
Divide batter between the coffee cans until each can is about 2/3 full.
Cover the cans with buttered foil. Tie the foil securely onto each can with kitchen string.
Place cans on a rack or trivet set into a pot containing enough boiling water to come halfway up
around the sides of the cans.
Cover and steam the bread at a low boil for 1 ½ hours.
Transfer cans to a rack and cool loaves for 1 minute. Run a thin knife around each loaf, carefully
slide bread out of cans, and cool, upright, on the rack.
Submitted by Connie McGuire
Recipes from Locavore Table, April 2011
2 lbs. red apples, cored and peeled (5-6 apples, such as Fuji or Gala)
1 cup Agave Nectar
1-3/4 cups almonds, ground in food processor
1-3/4 cups raisins
1/8 cup cinnamon
In a food processor, slice half oft he apples with the slicing ring. Transfer the sliced apples to a mixing bowl. Slice the remaining apples in the food processor with the shredding disc, then add the shredded apples to the sliced apples in the mixing bowl. Add the agave nectar, ground almonds, raisins, and cinnamon to the bowl, and mix well.
With your hands, press the mixture into about 20 round, flat cookies, approximately 3 inches thick, and lay them on dehydrator sheets. Dehydrate at 105F for approximately 24 hours. Enjoy!
1 c brown sugar
2/3 c butter (Calder Dairy)
2 large eggs (Local Farm)
3 c all-purpose flour (Westwind Mill)
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg & cinnamon
1 tsp salt
2 c ripe tomatoes, peeled and chopped (My Freezer)
1/2 c nuts chopped
1 tsp vanilla
1/2 c raisins
Mix cream sugar and shortening.
Add sifted dry ingredients, mixing well.
Stir in tomatoes, nuts, dates, and raisins.
Put into greased and floured 9x13 inch baking pan. Bake in preheated 350'F oven for 35 minutes or until cake tests done.
- 8oz. cream cheese
- 5 TBS unsalted butter
- 2 cups +/- powdered sugar
In a medium mixing bowl, beat together the cream cheese and frosting until smooth
Recipes from Auction Dinner, June 2010
Preheat oven to 350 degrees. Grease 9 x 13 baking pan.
1 cup chopped nuts
1/2 cup granulated sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
Combine ingredients in a small bowl. Set aside.
1 1/2 cups packed
4 Tbs. unsalted butter
1 large egg
1 cup plain yogurt
2 cups all purpose flour (I used )
1/2 tsp. salt
1 pound rhubarb cut in 1 inch pieces
Beat the brown sugar, softened butter and egg with a mixer until well blended. Beat in yogurt.
Add the flour, baking soda and salt to the butter mixture and stir to blend.
Fold in the rhubarb and spread the batter in the prepared pan.
Sprinkle on the topping.
Bake for 35 - 40 minutes, until the center springs back when gently pressed. Let cool on wire rack for 10 minutes before cutting.
- 2 c. grated zucchini
- 2 c. grated carrot
- 1 lb fresh spinach
- 9 lasagna noodles, cooked
- 1 c. grated Parmesan cheese
- 3 c. spaghetti sauce (Homemade or jarred)
- 3 large eggs
- 1 15 oz. container cottage or ricotta cheese
- 3 C. shredded mozzarella cheese
1) Saute zucchini, spinach and carrots separately in 1/2 Tbsp. oil each until tender and crisp.
2) Combine eggs, ricotta or cottage cheese, spinach and Parmesan cheese.
3) Layer as follows into 9 x 13 inch pan:
1/3 of sauce
1/3 egg mixture
4) Cover with foil. Bake at 350 degrees for 20-30 min
5) Remove foil and sprinkle with remaining Mozzarella. Bake 10 min longer
6) Cool 10 min before cutting.
Local ingredients include:
Zucchini, Carrots, & Spinach- Ypsilanti Downtown Farmers' Market
Lasagna Noodles- Pasta e Pasta- Ann Arbor Farmers Market
Mozzarella- Zingermanns Creamery- Ann Arbor Farmers Market
Cottage Cheese- Guernsey Cottage Cheese- Plum Market
Sauce- My own tomatoes frozen last year + Romano's Marinara Pasta Sauce or Monique's Marvelous Marinara Sauce
Herbs- My garden
1 large shallot or 3 green onions, peeled & chopped
2 teaspoons fresh ginger, peeled
1 clove garlic
2 teaspoons Dijon mustard
1 cup balsamic vinegar
1/2 cup maple syrup
2 cups canola oil
salt and pepper to taste
Combine shallots, ginger, garlic and mustard in a food processor and chop until fine.
Add vinegar and maple sugar to mixture and turn on food processor.
Add oil to processor by drizzling the oil slowly until mixture is emulsified.
Add salt and pepper to taste.
This recipe should make 4-6 servings, with approx. 8 ounces/serving.
1 1/2pounds of asparagus, chopped into 1 - 2 inch long pieces
3cups liquid (2 cups water reserved from cooking the asparagus + 1 cup chicken broth - *note: vegetarian version used 3 cups reserved asparagus water & NO chicken broth)
1/2 cup Guernsey whole milk + 1/2 cup half & half (or 1 cup Guernsey whole milk)
1 medium leek, chopped fine (or 1 medium onion)
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp nutmeg
Break off tough ends of asparagus spears, wash & drain asparagus & cut into 1-2 in. pieces; bring the water to a boil and add asparagus pieces, cook 6-8 mins until tender; reserve 2 cups of the boiled asparagus water and add 1 cup of chicken broth to it.
Cook finely chopped leek/onion in 1 cup of melted butter until the leeks/onions are soft. Stir in flour and seasonings; let mixture cook until pasty.
Add 1 cup milk to3 cups of reserved (water/chicken broth) liquid. Add the liquid slowly to flour mixture, cooking and stirring until thickened to desired consistency.
Blend or processthe cooked asparagus pieces in a food processor or blender. Add the processed asparagus by stirring into the thickened liquid and heat through. To reduce the onions/leeks to the same consistency as the asparagus you will need to use an immersion-type blender to fine chop the onions/leeks in the bottom of the soup pot.
Salt to taste and garnish with chopped fresh chives if desired.
Featuring: Maple Syrup!
1 cup corn meal
1 cup flour (I did half and half whole wheat and white)
1 T. baking powder
1/3 cup maple syrup
1 cup milk
2 T. shortening
1) add shortening to syrup
2) mix all ingredients
3) pour into shallow well-greased pan
4) bake 20 min. in 400 degree oven
2 Michigan eggs (People's Food Co-op/Farmers' Market)
¾ cup Michigan beet sugar (bulk at Co-op)
1 tsp. vanilla
½ cup Michigan maple syrup (Farmers' Market)
6 Tbs. Michigan butter (Calder's Dairy, bought at Co-op)
2 1-ounce squares unsweetened chocolate
¾ cup Michigan whole wheat flour (bulk at Co-op)
½ tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts
sifted powdered sugar on top
Beat together eggs, sugar and vanilla. Add syrup, mix well. Melt butter and chocolate over low heat. Remove from heat, blend into egg mixture. Stir together flour, baking powder and salt. Stir into chocolate mixture. Stir in nuts. Spread in greased 9x9x2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool, dust with powdered sugar. Makes 24. Printable pdf version
¼ C butter (soft)
¾ C milk
1 C dried blueberries
2 C flour
4 teaspoons baking powder
½ teaspoon salt
¾ C pure (Michigan) Maple Syrup
1 egg well beaten
1 C chopped nuts (pecans)
½ teaspoon baking soda dissolved in 1 teaspoon hot water
Combine all ingredients in order given. Pour into greased loaf pan and allow to sit for 20 minutes. Bake 375 degrees F for 60 minutes. Printable pdf version
2 med. acorn or other firm squash
¼ cup unsalted butter
1) Cut the acorn squash in half and scoop out seeds. Cut each half into ¼” slices and carefully remove peel from each slice. Place slices cut side down
into a 9x13 baking dish or 3 qt. casserole forming 2 compact rows.
2) Core and peel apples, cut each apple in half and then into thin slices. Tuck apple slices randomly between squash slices in baking dish.
3) Peel and halve onion. Cut each half into thin slices. Tuck onion, cut side down, randomly between squash and apple slices. Sprinkle all with salt and
4) In a small saucepan, combine butter, broth, maple syrup and cinnamon. Cook, stirring, over medium heat until butter is melted. Drizzle mixture evenly
over squash dish. Cover tightly with foil.
5) Bake in a 375 degree oven for 30 minutes. Uncover and continue baking 30
minutes more, or until squash is tender.
6) Sprinkle shredded cheese over top. Bake 3-5 minutes, until cheese is melted.
|3 large or 6 small cooking apples, peeled, cut into chunks
1 cup maple syrup
1 egg, beaten
1 tablespoon melted butter
2 teaspoons lemon juice
|½ cup all-purpose flour
1 teaspoon baking powder
½ cup raisins
Preheat oven to 375 degrees.
Arrange apples in a greased 8-inch square baking pan. Pour ½ cup of the maple syrup over apples, stirring to coat well, and spread in an even layer.
In a bowl, combine beaten egg, butter, and lemon juice with remaining ½ cup maple syrup. In another bowl, combine flour, baking powder, and salt. Stir the dry ingredients into the egg mixture. Fold in raisins.
Pour batter evenly over apple pieces. Bake in oven for 30 to 35 minutes or until top is lightly browned.
Serve warm with whipped cream, if desired.
4 single chicken breasts
1 teaspoon dried savory
Preheat the oven to 350 degrees.
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered, for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices.
Makes four servings.
Printable pdf version
1 ½ pounds turnips, carrots, or parsnips
Preheat the oven to 450 degrees.
Peel the vegetables and slice them ½ inch thick. Drop them into boiling salted water and cook until tender. Meanwhile, melt the butter in a shallow ovenproof dish. Stir in the mustard. Drain the cooked vegetables and pat dry; toss the slices in the butter‐mustard mixture, adding the maple syrup, a light sprinkling of salt, and a few turns of the pepper grinder. Sprinkle the crumbs over the top.
Bake in the oven 10 minutes, until bubbling hot.
Printable pdf version
1 tablespoon butter
4 small pork fillets (6 ounces each)
4 shallots, chopped
4 green onions, minced
¼ cup cider vinegar
1/3 cup maple syrup
2/3 cup pork or chicken stock
Preheat oven to 375 degrees.
Heat butter in a frying pan until foaming. Sprinkle pork fillets with salt to taste and sear on both sides in hot butter until golden. Transfer to a buttered baking pan and bake for 10 minutes.
Add shallots and green onions to frying pan and cook just until softened. Deglaze pan with vinegar and reduce by half. Add maple syrup and stock; simmer for 10 minutes.
Slice each fillet and serve hot with shallot sauce.
Makes four servings.
Printable pdf version
4 pounds of butternut squash, cut into 1‐inch cubes (don't have to peel)
Mix together: 1/3 cup maple syrup, 1/2 cup water, zest and juice of one lemon, 1/2 teaspoon red pepper flakes, salt, and pepper.
Spread out squash in a pan, pour mixture on top, dot with butter, and bake at 350 degrees until done and syrup is caramelized, about 1 hour or so.
Baste about every 15 minutes.
Easy to serve because it's already in cubes.
Drop-In Race Conversations * May 3
Challenging Racism * May 4
Senior Dinner * May 6
2015 Men's Dinner * May 8
Adult SGD: Active Dream Workshop * May 9
150th Anniversary Year Grand Finale * May 14-17
The 150th Anniversary Year grand finale events take place Thursday, May 14, through Sunday, May 17. You will not want to miss any of these events!
THURSDAY EVENING, May 14, 2015- 7:30pm, A Candlelight Service, "Reflecting in Gratitude". Continue the journey of faith begun by our founders on May 14, 1865.
SATURDAY AFTERNOON, May 16 from 2:00-4:30pm - The Dawning Future of UU - Cutting edge UU thinkers and doers from around the country will be here to tell us their innovative ideas for the future of Unitarian Universalism. UUAA member, Rev. Tom Schade moderates the panel. Learn more about the panelists and their perspectives...
SUNDAY, MAY 17
10:00am - Celebratory service for both children and adults.
4:00pm - Service of Commissioning for the Next 150 Years of Reason and Compassion in Action
Keynote Speaker: The Reverend Vanessa Rush Southern, “What to Pack on the Road to the Dawning Future”
5:15 pm - A festive reception follows the service, throughout the building.
Nursery care available by advance registration.
Read more of the details...
Round Robin Dinner * May 15