Sunday, September 29, 2013

CSA 2013 Week 16

Week 16 Bounty:

Peppers
Squash
Zucchini
Cabbage
Okra
Hercules carrots
Green beans
Beedy Camden's Kale
Spicy greens mix
Assorted tomatoes

* Image from Scotch Hill Farm, Broadhead, WI



Meal #1 (beets, carrots)
Roasted Chicken and Beets With Couscous and Yogurt Sauce

2 1/4 pounds chicken drumsticks and thighs (8 total)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3 tablespoons olive oil
kosher salt and black pepper
2 pounds beets, peeled and cut into 1/2-inch wedges (I also added carrots)
1 cup couscous
3/4 cup plain yogurt
1 tablespoon fresh lime juice, plus wedges for serving
1 tablespoon chopped fresh cilantro
Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes. Meanwhile, cook the couscous according to the package directions.
In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges. * Recipe from realsimple.com

Meal #2 (spicy greens, potatoes)
Salmon in Lemon Brodetto with Greens Puree

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
2 cups frozen peas, thawed (about 10 ounces) - I used the spicy greens
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. 
To make the Puree, combine the greens, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the puree to a small bowl and stir in the Parmesan. Set aside.To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Puree into the center of each bowl. Place a salmon piece atop each mound of Puree. Serve immediately. * Recipe adapted from Giada De Laurentiis at foodnetwork.com

Pan-Fried Potatoes
Diced or chopped potatoes
Olive oil
Seasonings
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.


Meal #3 (squash, zucchini)
Cheesy Zucchini Quinoa
1 3/4 cups vegetable broth or water
1 medium zucchini, grated (1 zucchini and 1 small squash)
1 cup cheddar, shredded (I used 1.5 cups of mild brick)
(I added a can of garbanzo beans, drained)
Salt and pepper to taste
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes. Remove from heat and mix in the zucchini, cheese, salt and pepper. * Recipe from closetcooking.com
Other (kale, green beans, okra)
Fruit and Veggie Shake
Add kale, 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.

"Bean" Dip
1 cup cashews
2 cups green beans, cleaned and ends removed
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all. Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients. Puree everything together until well blended. * Recipe adapted from www.addictedtoveggies.com

Easy Indian Style Okra (for the freezer)
1 pound sliced fresh okra (about 1/2 inch thick)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon garam masala
salt to taste
1 medium onion, chopped
3 Tablespoons oil
Place the sliced okra in a large ziploc bag, add cumin, ginger, coriander, garam masala, pepper and salt. Freeze. When ready to eat, heat oil in a large skillet over medium heat. Add the onion, and cook until tender. Add frozen, spiced okra and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. It may take longer depending on size of okra. *Recipe adapted from CALIGAL76 at allrecipes.com


Leftover 
Peppers, cabbage, tomatoes

Tuesday, September 24, 2013

CSA 2013 Week 15


Week 15 Bounty:
Squash
Tomatoes
Peppers
Green beans
Cabbage
Bok choi
Chard
Beets
Cilantro

Melon




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

Other
 (tomatoes, beet greens, chard, melon, cilantro)
Tomato Bruschetta 
Tomatoes, seeds removed
Garlic
Basil
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

Leftover 
beets, green beans, cabbage, squash

Tuesday, September 17, 2013

CSA 2013 Week 14

Image from Scotch Hill Farm, Broadhead, WI
Week 14 Bounty:
Tomatoes

Arugula
Peppers
Melon
Squash
Okra
Green beans
Basil
Cucumber
Chard




Meal #1 (squash, eggplant)
We enjoyed these with some Italian sausages.  They were delicious.  We make sure to make them small and thin so they crisp up or the kids don't like them.


Zucchini/Eggplant Cakes
1 whole Large Zucchini
1 Tablespoon Minced Garlic
1/2 cup (to 3/4 Cup) Breadcrumbs
1/2 cup 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Olive Oil
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. 
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes). Serve with the dipping sauce of your choice and enjoy!  *Recipe from thepioneerwoman.com

Meal #2 (arugula)
My husband, Allen, loves pizza with arugula and this effort was well worth it!
Pizza con Arugula
Whole wheat Trader Joe's pizza crust
Frozen pesto cubes from the freezer, thawed
Sliced fresh mozzarellla
Arugula
Spread pesto on crust, added mozzarella slices and baked at 400 degrees for 12 minutes.  Added arugula just before serving.

Meal #3 (chard, onion, garlic, parsley)
This was not a hit with the little ones, but Allen and I enjoyed it.
Honey Lemon Salmon with Parsley Rice and Swiss Chard

4 tbsp lemon juice, separated
1 tbsp honey (21g)
2 salmon fillets
About 1/2 lb raw Swiss chard, chopped
1/2 onion, sliced
2 garlic cloves, minced
2 cups of cooked rice
About 1/4 cup fresh parsley, separated
Kosher Salt
Cook rice according to package directions. 
Season salmon fillets with salt and pepper. In a separate pan, add 1 Tbsp of olive oil and onion slices. Heat on medium, stirring every so often so they don't stick or burn in the pan. When they start to get soft add the Swiss chard. Lower heat slightly. Toss occasionally as the Swiss chard cooks down. While the Swiss chard cooks, combine honey and lemon juice in a small bowl. Set aside. When the Swiss chard is tender transfer to a serving bowl. This process should take about 15-20 minutes. If you like very wilted Swiss chard add about 1/4 of water to pan when cooking to speed up the steaming process. Wipe out pan and add 1 tsp of olive oil. Heat on medium. When hot add salmon fillets. Cook for about 5 minutes on each side. When the salmon is almost done add the honey/lemon sauce to pan. Cook for about 1 minute longer for the sauce to thicken. Be care not to burn the honey (I turn the heat to low at this point). To plate add 1/2 of the Swiss chard to the center of the dish. Place salmon on top of the Swiss chard and top with a few sprinkles of fresh parsley.  Add remaining parsley to rice. Season with salt and pepper to taste. Serve on the side. * Recipe from lifeonfood.blogspot.com

Sides (basil, garlic, green beans, okra)
Some fabulous repeats to stock up the freezer.
Basil Walnut Pesto
2 cups packed basil leaves
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Place basil, olive oil, walnuts, garlic and salt (if using) in food processor. Blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta. Serve over pasta with bread and salad.* Recipe by dahlia at Food.com

"Bean" Dip
1 cup cashews
2 cups green beans, cleaned and ends removed
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all. Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients. Puree everything together until well blended. * Recipe adapted from www.addictedtoveggies.com

Easy Indian Style Okra (for the freezer)
1 pound sliced fresh okra (about 1/2 inch thick)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon garam masala
salt to taste
1 medium onion, chopped
3 Tablespoons oil
Place the sliced okra in a large ziploc bag, add cumin, ginger, coriander, garam masala, pepper and salt. Freeze. When ready to eat, heat oil in a large skillet over medium heat. Add the onion, and cook until tender. Add frozen, spiced okra and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. It may take longer depending on size of okra. *Recipe adapted from CALIGAL76 at allrecipes.com

Other (melon, tomatoes, cucumber)
Melon with lunch
Leftover - tomatoes and 
cucumber

Friday, September 6, 2013

CSA 2013 Week 13

Week 13 Bounty: 
Cabbage
Melon
Augustus sweet corn 
Cucumber
Tomatoes
Peppers
Eggplant 
Broccoli
* Image from Scotch Hill Farm, Broadhead, WI






This cabbage soup is a family favorite and we were so happy to finally make some.  We enjoyed it on a cooler day and then froze three more meals for later.  We swear by it's healing powers.  The chili and muffins we shared at a party and it was enjoyed by all.  I put the chili on a hot dog and it was wonderful!  I love the cornbread muffins, but surprisingly the kids did not.  But the burgers, potatoes and broccoli was the kid favorite of the week.

Meal #1 (cabbage)
Healing Cabbage Soup
6 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
6 quarts (24 cups) water
8 teaspoons chicken bouillon granules
2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 head cabbage, cored and coarsely chopped
2 cup Italian-style stewed tomatoes, drained and diced
2 cups quinoa
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, pepper and other spices. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes and quinoa. Return to a boil, then cover and simmer 15 to 30 minutes, stirring often. Done when quinoa is tender but still chewy and white spiral-like threads appear around each grain. Serves 16. *Recipe adapted from JGCase at allrecipes.com

Meal #2 (corn, tomatoes)
Cincinnati Skyline Chili
2 lbs ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaves or 1/8 teaspoon bay leaf powder
chopped onion (optional)
finely shredded cheddar cheese (certainly NOT optional)
kidney bean (optional)
Brown ground beef and onion.  Drain. 
Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, simmer uncovered 1 hour. Remove bay leaf, skim off extra fat. Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings. * Recipe by Tornado Ali at Food.com

Cornbread Muffins

I used our sweet corn and cooked it as in Week 11, let it cool and cut it off the cobs.  I had enough corn for three times this recipes.  I made 72 mini muffins and froze the rest of the batter.
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean. * Recipe from Lisa at allrecipes.com

Meal #3 (green beans, potatoes)
Turkey Bacon Burgers
Ground turkey
Slices of bacon, cooked and chopped
Salt
Pepper
Sage
Basil
Worcestershire sauce

Pan-Fried Potatoes
Diced or chopped potatoes
Olive oil
Seasonings
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.

Oven Roasted Broccoli
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately. * Recipe from Melissa d'Arabian at food.com

Other (melon, cucumber)
Melon - cut up and eaten with lunches
Cucumber - added to a Fruit Yogurt Smoothie

Eggplant and bell peppers are leftover and we will add them to Week 14.