Nearly every vegetable has been utilized this week, with the exception of a few Rosa Lunga onions.
Week 6 bounty:
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| Photos courtesy of Scotch Hill Farm, Broadhead, WI |
Zucchini
Cauliflower
Bright Lights Chard
Summer Squash - Magda
Rosa Lunga onions
Cucumbers - Shuyo Long and H-19 Little Leaf
Green Beans
Beets - Chioggia and Bulls Blood varieties
Meal #1: chard, cauliflower, garlic, spring onions
This is a good, simple dish that we have made before. Even the kids eat it! I really thought they would not like it between the chard and the salmon, but apparently if it is spiced (and salted) just right then they might love it, too.
Swiss Chard Salmon Pasta
4 garlic cloves, crushed and minced
A few small onions, diced
1 tablespoon olive oil
8 ounces whole wheat pasta, cooked1 lb swiss chard, sliced thinly, stems sliced and reserved
2 grilled salmon filets or steaks 1 cup white wine or champagne
An assortment of frozen pureed cubes from 2011 (I used a few salsa, root vegetable and greens)
oregano or thyme and salt to taste
Saute garlic and onions and chard stems in oil over medium heat for about 1 minute until slightly cooked (but not browned), then add swiss chard and cook until wilted. Add the white wine to the pan to deglaze it, scraping the bits in the bottom of the pan. Let the alcohol cook off for a few minutes then other optional seasonings and salmon. Break up the salmon a bit in the sauce.
Baked Cauliflower
1 head of cauliflower
Olive oil
Salt, pepper and seasoning to taste
Preheat oven to 400°F. Cut cauliflower into florets. In a bowl, toss to coat with olive oil and seasonings. Spread in even layer on jelly roll pan. Place in hot oven for about 20 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.
Meal #2: green beans, pesto 2011
This recipe was a good find. It is so easy and very tasty!
Pesto and Green Bean Quinoa
1 cup quinoa, rinsed
2 cups water
3/4 cup frozen green beans
1/2 cup basil pesto
Cover the quinoa with the water in a small saucepan. Stir in the green beans. Bring the water to a boil, then reduce the heat so that the water is just simmering. Cook, stirring occasionally, until most of the water has been absorbed. Stir in the pesto. * Recipe from savvyeat.com.
Meal #3: 2011 pureed beets and greens
This is one of the kids favorite meals to have for breakfast or dinner. Fun and healthy is always a wonderful thing!
Pink Buttermilk Flapjacks
1 1/2 cup flour (used half white, half whole wheat)
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4+1/8 tsp salt
1 egg + 1 egg white
1 1/2 c buttermilk (use 1 1/2 Tbsp lemon juice in 1 1/2 cup and fill with milk)
3 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
6 cubes of pureed beets, thawed
Put the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk, beets and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/4 cup of the batter into the pan. Spread out to 5 inches. Cook until golden brown on the bottom with tiny bubbles all over the top, 1 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Repeat with the remaining batter. Serve the flapjacks hot out of the pan. Makes about 4 pancakes. * Recipe from A Man And His Pan
Green Eggs
8 eggs
milk
butter/oil
6 cubes of pureed greens
salt and pepper to taste
Thaw the greens and mix them with a fork with eggs, a little milk, a chunk of butter, and salt and pepper. We scramble the eggs.
Baked Goods: beets, zucchini, squash, bananas
We have yet to try any of these other than the Double Chocolate Bread, which was delicious and devoured in a flash. I am baking the other three recipes today, wrapping them in aluminum foil and freezing them overnight tonight. They will be ready for birthday and breakfast on Saturday!
Red Velvet Beet Cupcakes
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Beet varieties(l-r): chioggia, cylindra,
blankoma, and bull's blood **
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1/2 cup whole wheat flour
1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup beet puree
1/3 cup canola oil
1 egg, room temperature
1/4 cup lemon juice
1 teaspoon vanilla extract
Preheat oven to 350° F. Put 12 cupcake liners in muffin tin. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Set aside. In another bowl, add in the oil, lemon juice, vanilla and egg to the pureed beets. Pour the beet mixture into the bowl of dry ingredients and mix just enough to combine. Fill each muffin cup 2/3 full and bake for 18 – 22 minutes, until a knife inserted into the center comes out clean. Let cool completely. * Recipe from cupcakestakethecake.blogspot.com
Cream Cheese Frosting (for Red Velvet Cupcakes)
8 ounces cream cheese, softened
1 stick unsalted butter, softened
½ teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until smooth. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. * Recipe from cupcakestakethecake.blogspot.com
Double Chocolate Zucchini Cake/Bread
After grating this week's zucchinis I had 3 cups, so I made 1.5 times this recipe and I poured it into two bread pans. I felt bread would be a better snack form for the kids. I used my zucchini bread settings instead: 325 degrees for 50 minutes. It is absolutely wonderful! A great treat!
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
1/2 cup sour milk or buttermilk (or 1 Tbsp lemon juice in 1 cup measuring cup and fill with milk)
3 Tbsp cocoa or carob powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each cinnamon and cloves
2 1/2 cups flour (used half white and half whole wheat flour)
small bag of chocolate or carob chips (used Ghiradelli dark chocolate)
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. *Recipe in From Asparagus to Zucchini via Scotch Hill Farm.
BRANana Bread
3/4 c white flour
3/4 c wheat flour
1/2 cup wheat bran
1/3 c granulated sugar
1/4 c ground flaxseed or flaxmeal
1 tsp each baking soda and baking powder
1/2 tsp cinnamon
1/4 tsp salt
1.5 c mashed ripe bananas (about 3 regular sized)
3/4 c yogurt
2 eggs
2 Tbsp butter, melted
1 tsp vanilla
1/2 c finely chopped walnuts
1/3 c dark chocolate chips
Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan lightly with cooking spray and set aside. In a large bowl, combine flour, wheat bran, sugar, ground flax, baking soda, baking powder, cinnamon and salt. In a medium bowl, whisk together bananas, yogurt, eggs, butter and vanilla. Add wet ingredients to dry ingredients and stir just until moistened. Fold in nuts and chocolate chips, being careful not to overmix the batter. Spoon batter into prepared pan. Bake for about 50 minutes, or until wooden skewer inserted in center of loaf comes out clean. Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Slice and serve or wrap tightly with plastic wrap and store at room temperature. Yield: Makes 1 large loaf, 16 slices.Tip: The bananas must be very, very ripe (sweet!) for this banana bread as there’s very little added sugar. Freeze your bananas as they become over ripe and you will always be ready to throw together a banana loaf! * Recipe from Taste of Home February/March 2010
Zucchini(Squash) Flaxseed Bread
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray
3 tablespoons chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. * Recipe from Cooking Light
1/4 cup lemon juice
1 teaspoon vanilla extract
Preheat oven to 350° F. Put 12 cupcake liners in muffin tin. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Set aside. In another bowl, add in the oil, lemon juice, vanilla and egg to the pureed beets. Pour the beet mixture into the bowl of dry ingredients and mix just enough to combine. Fill each muffin cup 2/3 full and bake for 18 – 22 minutes, until a knife inserted into the center comes out clean. Let cool completely. * Recipe from cupcakestakethecake.blogspot.com
Cream Cheese Frosting (for Red Velvet Cupcakes)
8 ounces cream cheese, softened
1 stick unsalted butter, softened
½ teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until smooth. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. * Recipe from cupcakestakethecake.blogspot.com
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Summer squash varieties (l-r):
zephyr, raven zucchini,
magda, and patty pan ** |
Double Chocolate Zucchini Cake/Bread
After grating this week's zucchinis I had 3 cups, so I made 1.5 times this recipe and I poured it into two bread pans. I felt bread would be a better snack form for the kids. I used my zucchini bread settings instead: 325 degrees for 50 minutes. It is absolutely wonderful! A great treat!
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
1/2 cup sour milk or buttermilk (or 1 Tbsp lemon juice in 1 cup measuring cup and fill with milk)
3 Tbsp cocoa or carob powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each cinnamon and cloves
2 1/2 cups flour (used half white and half whole wheat flour)
small bag of chocolate or carob chips (used Ghiradelli dark chocolate)
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. *Recipe in From Asparagus to Zucchini via Scotch Hill Farm.
BRANana Bread
3/4 c white flour
3/4 c wheat flour
1/2 cup wheat bran
1/3 c granulated sugar
1/4 c ground flaxseed or flaxmeal
1 tsp each baking soda and baking powder
1/2 tsp cinnamon
1/4 tsp salt
1.5 c mashed ripe bananas (about 3 regular sized)
3/4 c yogurt
2 eggs
2 Tbsp butter, melted
1 tsp vanilla
1/2 c finely chopped walnuts
1/3 c dark chocolate chips
Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan lightly with cooking spray and set aside. In a large bowl, combine flour, wheat bran, sugar, ground flax, baking soda, baking powder, cinnamon and salt. In a medium bowl, whisk together bananas, yogurt, eggs, butter and vanilla. Add wet ingredients to dry ingredients and stir just until moistened. Fold in nuts and chocolate chips, being careful not to overmix the batter. Spoon batter into prepared pan. Bake for about 50 minutes, or until wooden skewer inserted in center of loaf comes out clean. Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Slice and serve or wrap tightly with plastic wrap and store at room temperature. Yield: Makes 1 large loaf, 16 slices.Tip: The bananas must be very, very ripe (sweet!) for this banana bread as there’s very little added sugar. Freeze your bananas as they become over ripe and you will always be ready to throw together a banana loaf! * Recipe from Taste of Home February/March 2010
Zucchini(Squash) Flaxseed Bread
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray
3 tablespoons chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. * Recipe from Cooking Light
Other Uses: lettuce mix, greens, cucumbers
Lettuce Mix
The lettuce mix was made into a simple salad to enjoy with leftovers from last week. We just added sesame sticks (which tend to get the kids to eat more salad) and Newman's Own Balsamic Vinegar Oil dressing.
Beet and Cauliflower Greens
These were steamed, pureed and frozen in ice cube form.
Cucumbers
Sliced Cucumbers for lunch, usually enjoyed with some light dip. The kids don't really like them very much. I think they are a wonderful chip alternative, but I need to find something to make them more appealing to the young ones.
**Photos courtesy of Scotch Hill Farm, Broadhead, WI.
I usually only ever steam cauliflower but I like how your baked recipe sounds. Definitely trying that next time. Thanks for sharing at Snacktime Saturday.
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