Tuesday, September 24, 2013

CSA 2013 Week 15

Week 15 Bounty:
Green beans
Bok choi


Meal #1 (cucumber, carrot, sweet potato)

This was for our Good Food Club. Four couples who just enjoy great food and want to try new things.  The theme for this dinner was Chile.  We also enjoyed empanadas, cherry-glazed chicken, and tres leches cake that our friends provided.  The Cucumber/Carrot Salad used a lot of chili powder for our taste.  It was very powerful for everyone in our group, but still good.  If I make it again, I will cut the chili in half.  The sopaipillas were fantastic and I can't wait to make them again.
Chilean Cucumber and Carrot Salad
1 cucumber, sliced
2 carrots, sliced
1 fresh lime juice
1 teaspoon chili powder, can use more if you like
salt, to taste
red pepper, to taste (optional)
Toss sliced veggies with fresh lime juice and sprinkle with chili powder. Adjust the seasoning to your own taste and serve. This salad does not hold well so please enjoy right away. * Recipe from Debbwl at food.com

Chilean Style Sopaipilla
9 ounces zapallo squash (we used sweet potato)
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted
2 cups canola oil for pan-frying
Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches. * Recipe from allrecipes.com

Meal #2 (chard, bok choi) 
This was really very, very good!
Stir Fry with Mahi Mahi and Bok choi
5 tablespoons extra virgin olive oil
Four 6-ounce filets Mahi Mahi
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-/2.5-cm-wide ribbons
½ cup raw macadamia nuts, sliced (I used cashews)
½ cup thinly sliced green onions
3 tablespoons fresh lemon juice
Place a large nonstick sauté pan over medium-high heat. Drizzle 2 tablespoons/30 ml of oil over the pan. Sprinkle the filets with salt and pepper. Place the filets in the pan and cook for about 4 minutes per side or until golden brown on the outside and just cooked through.
Meanwhile, heat 2 tablespoons/30 ml of oil in a large wok over medium heat. Add the garlic and ginger and sauté for 30 seconds or until fragrant and tender.
Add the bok choy and stir fry for 5 to 10 minutes or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season the bok choy to taste with salt.
Divide the bok choy evenly among 4 serving plates. Remove the filets from the pan and place them atop the bok choy. Gently wipe out the nonstick sauté pan and return it to the heat. Place the macadamia nuts in the pan and stir for about 2 minutes or until golden brown.
Add the remaining 1 tablespoon/15 ml of olive oil, the green onions, and lemon juice and sauté for 2 minutes or until the onions soften slightly. Remove from the heat and spoon the nut mixture over the fish and serve. * Recipe from the Take Home Chef

 (tomatoes, beet greens, chard, melon, cilantro)
Tomato Bruschetta 
Tomatoes, seeds removed
Olive oil
Put in food processor and serve with crackers, chips or toasted bread.

Fruit and Veggie Shake
We used the chard greens, beet greens, lots of fruit (anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries). Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.

Melon eaten with lunches
Cilantro, chopped and frozen

beets, green beans, cabbage, squash

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