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Spice for her life

By Staff | Jul 30, 2010

Danielle Rogers, of Moorland, makes whole wheat pitas. Rogers said she has always enjoyed cooking and that she and her husband enjoy making ethnic foods especially Mexican, Indian and Asian foods.

MOORLAND – Danielle Rogers brings a little spice to her farm kitchen near Moorland in rural Webster County.

Rogers lives with her husband, Brad, on his family’s farm where they have designated a few acres for growing vegetables for their small business, “Friendly Food Farms.”

“We have lots of vegetables, but it’s been rough with all of the rain,” said Rogers.

Rogers said their produce is raised as organically possible – without the use of herbicides.

The couple also raises over 100 chickens that are all grass-fed, as well as ducks and guineas.

“Have fun and experiment with food. It’s always worth trying it, if you know what you like and go from there.” —Danielle Rogers, of Moorland

Life on the farm is something new to Rogers who originally called Chicago home; however, she said, she is adapting to well and enjoying it.

“It’s been a big adjustment with the snows and heavy rains, I’m not used to being able to leave whenever I want, and just not seeing people walking around outside,” said Rogers. “I’m really enjoying it and we are planning on expanding our farm next year with more animals.”

When it comes to baking and cooking, Rogers said it is something she has always done.

“I’ve always liked to cook,” she said. “There were six of us in the house and I just grew up cooking.”

Rogers said her mother, Alice Fisher, was “an amazing old-fashioned cook,” a way that might not have always been the healthiest – something Rogers said she has been trying to do differently.

Some of the healthier foods Rogers said she makes includes whole wheat pitas, hummus and a lot of whole-grain baked goods, as well as adding vegetables into her baked products.

Rogers said she also can bake gluten-free foods and makes that a part of some of the custom foods she can prepares for people in addition to the poultry and vegetables they offer at “Friendly Food Farms.”

Baking bread, plus a variety of flavors for muffins is Rogers’ favorite things to make, but she said she and her husband enjoy eating ethnic foods, especially Mexican, Indian and Asian cuisines, and experimenting with different spices.

Rogers likes to read through cookbooks and when it comes to baking she said she will follow a recipe, but when it comes to cooking, she sees there’s room for free-lancing and she tries all sorts of things.

“Have fun and experiment with food,” Rogers said. “It’s always worth trying it, if you know what you like and go from there.”

For more information on or to place orders with “Friendly Food Farms” contact Rogers’ at (515) 571-1100.

Whole wheat pita

2 1/4 cups warm water

3 teaspoons yeast

2 teaspoons salt

6 cups whole wheat flour

3 teaspoons sugar

2 tablespoons olive oil

Place warm water in bread machine pan with yeast and salt. Let sit for five minutes. Add flour, sugar and oil and set machine to “dough” setting. (This will take approximately 1 1/2 hours).

When machine beeps, turn out dough onto a floured countertop. Roll and stretch dough into two, 12-inch ropes. Divide dough with a sharp knife into eight pieces per rope. Roll into a smooth ball and with rolling pin make into a six- or seven-inch circle.

Let rise for 30-minutes and cover with a towel.

Preheat oven to 500 degrees and bake two or three pitas directly in middle of oven for four- to five-minutes until puffed and top is brownish.

Remove from oven and immediately place pitas in sealed brown paper bag with a damp towel until soft.

Yields approximately 16 pitas.

Chipotle hummus

2 1/2 cups water

3/4 cups garbanzo bean flour

1 tablespoon garlic (three cloves)

1/4 cup tahini (sesame paste)

1/4 cup chicken broth

1/4 cup lemon juice (one lemon)

1/2 teaspoon hot sauce (or more per taste)

1 teaspoon cumin

1/4 cup olive oil

2 teaspoons chipotle powder

Salt and pepper to taste

Boil water and then add garbanzo flour whisking for one minute.

Lower heat to low or medium-low, do not allow to boil again and cook for an additional five minutes.

Remove from heat and set aside to cool for thirty minutes, stirring occasionally.

Add all other ingredients into a food processor or high speed blender. Blend slowly while adding the cooled garbanzo mixture. Blend thoroughly until smooth and color is consistent.

Place in a bowl and let sit for one hour. Add a little olive oil, salt and pepper to serve.

Jalapeno cookies

1 cup butter (no substitute)

2/3 cup sugar

2 egg yolks

2 1/2 cups flour

1 teaspoon vanilla

Jalapeno jelly

Combine all ingredients except jelly.

Roll into small balls. With one finger place a hole in the middle of the ball and fill with jelly.

Bake at 300 degrees for 20 minutes.

Yields 16 to 18 cookies.

Contact Kriss Nelson at jknelson@frontiernet.net.

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