September 2021: Recipe Roundup

BAKED CATFISH

    2    T. minced fresh parsley
    1    tsp. salt
    3/4    tsp. paprika
    1/2    tsp. dried thyme
    1/2    tsp. dried oregano
    1/2    tsp. dried basil
    1/2    tsp. ground black pepper
    4    whole catfish fillets
        Juice of one lemon
    2    T. melted butter
    1/4    tsp. garlic powder
        Non-stick cooking spray

Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Sprinkle over both sides of catfish fillets. Place the fillets in a 9x13 baking pan that has been coated with non-stick cooking spray. Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine. Drizzle the butter-lemon-garlic mixture over the fillets. Bake uncovered for 15-20 minutes or until the fish flakes easily.

Recipe by Spirit Lake Food Distribution Program, served by Northern Plains Electric Cooperative

GABUBU BREAD

    2    cup all-purpose flour
    1    T. baking powder
    1    tsp. salt
    1    T. vegetable oil
    1/4    tsp. granulated sugar
    11/2    cup 1% UHT milk

Mix dry ingredients. Make a small well in the middle of the flour and add milk and 1 T. oil. Mix the wet ingredients into dry ingredients slowly and gently. You need enough flour remaining to mix the dough until it is easy to handle. Separate dough into six balls.

Pour about a tablespoon of canola oil on a non-stick frying pan. Flatten the bread in your hand and place in the hot pan and flatten. Fry on a low flame until golden brown. Flip over and fry until golden brown. You can add more canola oil if needed.

Tip: Grease your hands with vegetable oil while you handle the dough. It will keep the dough from sticking to your hands.

Recipe by Spirit Lake Food Distribution Program, served by Northern Plains Electric Cooperative

WILD RICE SOUP

    1/3    cup uncooked wild rice
    1     T. vegetable oil
    1     quart water
    1     medium onion, chopped
    1     celery rib, finely chopped
    1/4     cup carrots, finely chopped
    1/2     cup butter
    1/2     cup all-purpose flour
    3     cup chicken broth
    2     cup half-and-half cream
    1/2     tsp. dried rosemary, crushed
    1     tsp. salt

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Recipe by Spirit Lake Food Distribution Program, served by Northern Plains Electric Cooperative