I'm not a Martha Stewart fan by any definition. However, this recipe was really yummy.
http://www.marthastewart.com/312966/stuffed-tex-mex-yellow-squash?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/zucchini#slide_13
We had some pale green squash and it was delicious. I used Monterrey jack cheese instead of the parmesan though.
Showing posts with label Mexican Food. Show all posts
Showing posts with label Mexican Food. Show all posts
Saturday, October 1, 2011
Saturday, August 20, 2011
August 20-27, 2011
In the box:
Arugula - Th
Asian stir-fry mix (tatsoi/mizuna) - M
Beets (mix of golden and red) - F
Chard - W
Cilantro - Su
Green beans + - M, T
Leeks + - M
Lettuce -T, Th, F
Potatoes (Yellow Finn) - W
Radicchio - Th
Sweet peppers - M
Dry-farmed tomatoes - Sa
In the fridge:
Beets - Sa
Swiss Chard Gnocchi
serves 6
1 lb. potatoes (sez Russets, but who cares... Fingerlings'll do fine - Debbie)
1 tsp. salt
1/2 tsp. ground black pepper
1 1/4 lb. chard, stems/ribs removed (who knows how much 1 1/4 lbs. is... just use the whole bunch in your box)
1 lg. egg
1 tbsp. olive oil
1 3/4 C (about) flour
Steam potatoes until very tender (about 20 min.). Cool slightly, peel if you like (I don't) and mash thoroughly in a large bowl. Mix in salt & pepper.Meanwhile, steam chard until wilted, about 3 minutes. Drain, cool, and squeeze out as much excess liquid as possible. Finely chop, then add to potatoes. Stir in egg and oil. Gradually mix in enough flour to form a soft, slightly sticky dough. Dust a baking sheet with flour (I lay out a sheet of waxed paper myself). Working in batches and using floured hands, roll about 1/4 cup of dough on a lightly-floured work surface to form a 12-inch long rope. Cut into 1-inch pieces. Roll each piece into an oval ball and then using a whisk, gently roll each ball down the length of the wires, making a ribbed impression in the gnocchi (I hold the balls in the palm of my hand and use the tines of a fork). Transfer gnocchi to prepared baking sheet and repeat the above process with rest of dough. (At this point, gnocchi can be frozen right on the baking sheet, then transferred to a ziploc bag for future use. Cooking is the same for fresh as frozen. - Debbie) Working in batches, cook gnocchi in a large pot of boiling salted water until they float. Remove with a slotted spoon and transfer to a bowl. Serve with your favorite pasta sauce, or sauté in butter and sprinkle with fresh parmesan. Or... use your imagination!
Mixed Greens Middle Eastern Style
from 108 Recipes/Gourmet Vegetarian Cooking, from Nyinga Institute
Serves 4 to 6
4 bunches greens, leaves sorted & washed, stems removed (Sue says you can use any kind of green, although she has not tried Asian Greens.)
2 tbsp. olive oil
2 tbsp. peanut oil
1 lg. onion, chopped medium-fine
8 - 10 cloves garlic, minced
1/4 C fresh parsley, chopped
1/4 C fresh cilantro, chopped
2 tsp. ground cumin
2 tbsp. sweet paprika
1/8 - 1/4 tsp. cayenne (optional)
1 tsp. salt, or to taste
2 C canned tomatoes, chopped, with their juice
Use a large pot with a tight-fitting lid and heavy bottom. Coarsely chop greens. Heat oil and sauté onion and garlic for about 5 minutes, until they are soft. Stir in herbs and spices. After a minute or so, add greens and salt. Stir vigorously to mix the greens with onions and spices. The greens will shrink as they wilt, so you can add them by the handfuls if they do not fit in the pot all at once.
Turn heat to high, stir in tomatoes with their juice. Cover and bring to a boil, reduce heat to medium, let sim-mer, covered, stirring often to prevent sticking. After about 40 minutes, taste for doneness. If the greens are tender, reduce heat and simmer, uncovered, stirring frequently, until they are fairly dry, with only some liquid showing on the bottom of the pot when stirred aside. Do not leave them unattended until they are finished; they scorch easily.
Comments from Sue: This is a very forgiving recipe. I have used all dried herbs when fresh were not at hand. I have used more or less greens and tomatoes. I have used this recipe over rice, in calzones with pine nuts and feta cheese, and on top of pizza. It also freezes well.
Arugula - Th
Asian stir-fry mix (tatsoi/mizuna) - M
Beets (mix of golden and red) - F
Chard - W
Cilantro - Su
Green beans + - M, T
Leeks + - M
Lettuce -T, Th, F
Potatoes (Yellow Finn) - W
Radicchio - Th
Sweet peppers - M
Dry-farmed tomatoes - Sa
In the fridge:
Beets - Sa
Leeks - Su
Lettuce - Sa, T, Th, F
Green Beans - Sa
Radicchio - Th
On the counter:
Tomatoes - Sa
Tomatillos - Su
Menu
Saturday: Salad, Smoked Pork Loin, Steamed Green Beans, Beet Mango Coconut Smoothies
Sunday: Tomatillo Cilantro Sauce Chicken Enchiladas
Monday: Tofu Stir Fry
Tuesday: Smoked Salmon, Green Beans, Salad
Wednesday: Chard Gnocchi, Salad
Thursday: Mixed Greens Calzones, Salad
Friday: Beet Topped Salad
Recipes
serves 6
1 lb. potatoes (sez Russets, but who cares... Fingerlings'll do fine - Debbie)
1 tsp. salt
1/2 tsp. ground black pepper
1 1/4 lb. chard, stems/ribs removed (who knows how much 1 1/4 lbs. is... just use the whole bunch in your box)
1 lg. egg
1 tbsp. olive oil
1 3/4 C (about) flour
Steam potatoes until very tender (about 20 min.). Cool slightly, peel if you like (I don't) and mash thoroughly in a large bowl. Mix in salt & pepper.Meanwhile, steam chard until wilted, about 3 minutes. Drain, cool, and squeeze out as much excess liquid as possible. Finely chop, then add to potatoes. Stir in egg and oil. Gradually mix in enough flour to form a soft, slightly sticky dough. Dust a baking sheet with flour (I lay out a sheet of waxed paper myself). Working in batches and using floured hands, roll about 1/4 cup of dough on a lightly-floured work surface to form a 12-inch long rope. Cut into 1-inch pieces. Roll each piece into an oval ball and then using a whisk, gently roll each ball down the length of the wires, making a ribbed impression in the gnocchi (I hold the balls in the palm of my hand and use the tines of a fork). Transfer gnocchi to prepared baking sheet and repeat the above process with rest of dough. (At this point, gnocchi can be frozen right on the baking sheet, then transferred to a ziploc bag for future use. Cooking is the same for fresh as frozen. - Debbie) Working in batches, cook gnocchi in a large pot of boiling salted water until they float. Remove with a slotted spoon and transfer to a bowl. Serve with your favorite pasta sauce, or sauté in butter and sprinkle with fresh parmesan. Or... use your imagination!
Mixed Greens Middle Eastern Style
from 108 Recipes/Gourmet Vegetarian Cooking, from Nyinga Institute
Serves 4 to 6
4 bunches greens, leaves sorted & washed, stems removed (Sue says you can use any kind of green, although she has not tried Asian Greens.)
2 tbsp. olive oil
2 tbsp. peanut oil
1 lg. onion, chopped medium-fine
8 - 10 cloves garlic, minced
1/4 C fresh parsley, chopped
1/4 C fresh cilantro, chopped
2 tsp. ground cumin
2 tbsp. sweet paprika
1/8 - 1/4 tsp. cayenne (optional)
1 tsp. salt, or to taste
2 C canned tomatoes, chopped, with their juice
Use a large pot with a tight-fitting lid and heavy bottom. Coarsely chop greens. Heat oil and sauté onion and garlic for about 5 minutes, until they are soft. Stir in herbs and spices. After a minute or so, add greens and salt. Stir vigorously to mix the greens with onions and spices. The greens will shrink as they wilt, so you can add them by the handfuls if they do not fit in the pot all at once.
Turn heat to high, stir in tomatoes with their juice. Cover and bring to a boil, reduce heat to medium, let sim-mer, covered, stirring often to prevent sticking. After about 40 minutes, taste for doneness. If the greens are tender, reduce heat and simmer, uncovered, stirring frequently, until they are fairly dry, with only some liquid showing on the bottom of the pot when stirred aside. Do not leave them unattended until they are finished; they scorch easily.
Comments from Sue: This is a very forgiving recipe. I have used all dried herbs when fresh were not at hand. I have used more or less greens and tomatoes. I have used this recipe over rice, in calzones with pine nuts and feta cheese, and on top of pizza. It also freezes well.
Sunday, August 7, 2011
Chicken Purslane Tacos Were a Hit!
I was glad to see this recipe in LEF's recipe database since purslane is not a common ingredient. It's actually an uncultivated, yet edible and yummy, weed! I did a few modifications in red to make this a meal with a little more protein, since these days most of our meals are vegetarian! The kids ate it up!
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
Sunday, July 31, 2011
July 30 - Aug 5, 2011
In the box:
Arugula - M,
Beets - R
Green beans - T
Leeks - T
Lettuce - R, lunches
basil - T
Potatoes - T
Purslane - W
Red radishes - sandwiches?, salad?
Spinach - M, R
Padrone Peppers - S, T, W
Strawberries - lunches
In the fridge:
This is a simple curry to be served with rice, pickles, and chutney if so desired.
2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings (I used the peppers from the box - delicious!)
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice
1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread.
Arugula - M,
Beets - R
Green beans - T
Leeks - T
Lettuce - R, lunches
basil - T
Potatoes - T
Purslane - W
Red radishes - sandwiches?, salad?
Spinach - M, R
Padrone Peppers - S, T, W
Strawberries - lunches
In the fridge:
tons of peaches and plums - R
carrots - S
spinach - S, M
grape tomatoes - M
ginger - T
carrots - S
spinach - S, M
grape tomatoes - M
ginger - T
Menu:
Sunday: Veggie Pizza
Monday: Arugula Bread, Spinach Tomato Quiche
Tuesday: Green Bean and Potato Curry
Wednesday: Mexican Purslane Tacos with shredded chicken
Thursday: Beet Salad with Plums and Goat Cheese
Friday: leftover Vegetable Lasagna or Leftover from Freezer
Monday: Arugula Bread, Spinach Tomato Quiche
Tuesday: Green Bean and Potato Curry
Wednesday: Mexican Purslane Tacos with shredded chicken
Thursday: Beet Salad with Plums and Goat Cheese
Friday: leftover Vegetable Lasagna or Leftover from Freezer
Grocery List:
milk
bananas
limes
Goat Cheese
white wine vinegar
walnut oil
tortillas
If on sale:
coconut milk
Plan of Execution:
This is a new feature to help me get through the week since RJ starts swim lessons Monday at 4:40 pm and by the time I get him dried and dressed afterward, we will be home too late to prepare most dinners!
Sunday Afternoon - Make pizza dough in breadmaker, prepare quiche, wash and spin all greens
Sunday Dinner prep - make pizza, mince arugula
Monday Afternoon before gymnastics - bake Arugula bread in breadmaker
Tuesday Morning after run/playground or during naptime - Make Curry & Rice
Tuesday during Dinner - Roast Beets and Bake Chicken
Wednesday Morning after run/playground or during naptime - Shred Chicken, prepare taco filling
Thursday naptime - Make Veggie Lasagna with any leftovers from the week.
Thursday Dinner Prep - Cut Plums and Beets and prepare salad dressing
Friday - reheat lasagna or leftovers from freezer (depending on what's available)
bananas
limes
Goat Cheese
white wine vinegar
walnut oil
tortillas
If on sale:
coconut milk
Plan of Execution:
This is a new feature to help me get through the week since RJ starts swim lessons Monday at 4:40 pm and by the time I get him dried and dressed afterward, we will be home too late to prepare most dinners!
Sunday Afternoon - Make pizza dough in breadmaker, prepare quiche, wash and spin all greens
Sunday Dinner prep - make pizza, mince arugula
Monday Afternoon before gymnastics - bake Arugula bread in breadmaker
Tuesday Morning after run/playground or during naptime - Make Curry & Rice
Tuesday during Dinner - Roast Beets and Bake Chicken
Wednesday Morning after run/playground or during naptime - Shred Chicken, prepare taco filling
Thursday naptime - Make Veggie Lasagna with any leftovers from the week.
Thursday Dinner Prep - Cut Plums and Beets and prepare salad dressing
Friday - reheat lasagna or leftovers from freezer (depending on what's available)
Recipes:
GREEN BEAN and POTATO CURRYThis is a simple curry to be served with rice, pickles, and chutney if so desired.
2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings (I used the peppers from the box - delicious!)
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice
1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread.
Sunday, July 10, 2011
July 9 - 15
In the box:
Arugula - M
Asian greens (Tatsoi) - W
Carrots - Sa
Cilantro - M
Peppers - M
Broccoli - R
Arugula - M
Asian greens (Tatsoi) - W
Carrots - Sa
Cilantro - M
Peppers - M
Broccoli - R
Kale - M
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries
In the Fridge:
Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa
Meals:
Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:
Friday: Homemade Pizza with leftover veggies
Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream
Costco:
Snacks
OJ
Recipes:
http://seitanismymotor.com/2007/07/28/arugula-bread/
Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!
1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt
For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.
Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).
Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!
Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries
In the Fridge:
Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa
Meals:
Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:
- Coop: Homemade Breakfast Bars, Potato Pancakes, Cucumber sandwiches, Strawberries, Broccoli
- Dinner: Spinach Leek Frittata
Friday: Homemade Pizza with leftover veggies
Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream
Costco:
Snacks
OJ
Recipes:
http://seitanismymotor.com/2007/07/28/arugula-bread/
Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!
1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt
For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.
Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).
Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!
Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.
Spinach Leek Frittata
from the Rolling Prairie Cookbook
serves 6
1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)
Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm.
from the Rolling Prairie Cookbook
serves 6
1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)
Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm.
Steamed Broccoli with Skordalia Thessalonike Sauce
The recipe here is basically for the sauce. The Moosewood folks say, “it can be used on steamed or raw vegetables, and on broiled, poached or baked fish, but we especially like this sauce on steamed broccoli.” According to Moosewood, “Skorda, the Greek word for “garlic” is – for good reasons – the root of skordalia, the creamy garlicky potato sauce popular throughout much of Greece and Macedonia.”
Makes 2 generous cups
2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)
Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.
Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.
Makes 2 generous cups
2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)
Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.
Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.
Friday, September 17, 2010
September 17 - 22 Menu Plan
Friday -cucumber & tomato salad, sausage stuffed pattypan
Weekend - zucchini hummus, peppers, and pita bread, swiss chard with golden raisins (RR p 253), make baby carrots
Monday - Squash and Zucchini Burritos,
Tuesday - Green Rice, baked chicken
Wednesday - Chile Rellenos and Rice and Beans (Make Chiles over weekend, make beans in crockpot in am), make bean baby food.
Thursday Coop - Zucchini Muffins (kid baking)
Green Rice: Clean and slice up some spinach into ribbons (chiffonade), dice and saute an onion. Toast some sunflower seeds. Use about three cups of cooked rice (long grain brown rice is good for this dish).
Mix rice, sunflower seeds, onion and spinach, place in greased casserole. Cover with egg and milk mixture (salt and pepper to taste). Use one egg for each 1/2 cup of milk. Sprinkle shredded cheese on top. Bake at 350 for an hour, til top begins to brown. If you use brown rice, you have a one dish vegetarian meal with good protein value. From http://www.idigmygarden.com/forums/archive/index.php/t-23130.html
Have:
Green Onions
Pattypan
Carrots
3 purple bell peppers
zucchini
yellow/green summer squash
2 round yellow squash
2 yellow long squash
6 jalepenos
2 lemon cucumbers
green striped squash
green round squash
3 ancho chiles
yellow pepper
green pepper
rosemary
thai basil
tomatoes
turnip
new zealand spinach
swiss chard
strawberries
melon
Grocery Store:
milk
Yogurt (whole milk - plain)
honey
oat flour (optional)
snacks
prunes (for baby prunes)
if on sale:
organic sugar
Weekend - zucchini hummus, peppers, and pita bread, swiss chard with golden raisins (RR p 253), make baby carrots
Monday - Squash and Zucchini Burritos,
Tuesday - Green Rice, baked chicken
Wednesday - Chile Rellenos and Rice and Beans (Make Chiles over weekend, make beans in crockpot in am), make bean baby food.
Thursday Coop - Zucchini Muffins (kid baking)
Green Rice: Clean and slice up some spinach into ribbons (chiffonade), dice and saute an onion. Toast some sunflower seeds. Use about three cups of cooked rice (long grain brown rice is good for this dish).
Mix rice, sunflower seeds, onion and spinach, place in greased casserole. Cover with egg and milk mixture (salt and pepper to taste). Use one egg for each 1/2 cup of milk. Sprinkle shredded cheese on top. Bake at 350 for an hour, til top begins to brown. If you use brown rice, you have a one dish vegetarian meal with good protein value. From http://www.idigmygarden.com/forums/archive/index.php/t-23130.html
Have:
Green Onions
Pattypan
Carrots
3 purple bell peppers
zucchini
yellow/green summer squash
2 round yellow squash
2 yellow long squash
6 jalepenos
2 lemon cucumbers
green striped squash
green round squash
3 ancho chiles
yellow pepper
green pepper
rosemary
thai basil
tomatoes
turnip
new zealand spinach
swiss chard
strawberries
melon
Grocery Store:
milk
Yogurt (whole milk - plain)
honey
oat flour (optional)
snacks
prunes (for baby prunes)
if on sale:
organic sugar
Friday, August 27, 2010
August 27 - Sept 1 Plan
The Plan:
Thursday - Pasta with olive oil, basil, tomatoes, fresh mozzarella, and Romano
Friday - Chile Rellenos with Rice and Beans (make pinto bean baby food in the am for crock pot)
Weekend - Grilled Veggie Salad with grilled chicken
Monday - lemon cuke and basil salad with ground turkey gyros with yogurt tzatziki sauce on pita
Wednesday - Leftovers Salad, yellow bean baby food, roasted radishes
From CSA:
ancho peppers
onion
garlic
bell peppers
garlic
purple beans
corn
summer squash
jalapeno
lettuce
tomatoes
lemon cucumbers
basil
yellow beans
radishes
From grocery store:
milk
fontina cheese
syrup
plain yogurt
lemon juice
red wine vinegar
ground turkey/lamb
fancy salt
Thursday - Pasta with olive oil, basil, tomatoes, fresh mozzarella, and Romano
Friday - Chile Rellenos with Rice and Beans (make pinto bean baby food in the am for crock pot)
Weekend - Grilled Veggie Salad with grilled chicken
Monday - lemon cuke and basil salad with ground turkey gyros with yogurt tzatziki sauce on pita
Wednesday - Leftovers Salad, yellow bean baby food, roasted radishes
From CSA:
ancho peppers
onion
garlic
bell peppers
garlic
purple beans
corn
summer squash
jalapeno
lettuce
tomatoes
lemon cucumbers
basil
yellow beans
radishes
From grocery store:
milk
fontina cheese
syrup
plain yogurt
lemon juice
red wine vinegar
ground turkey/lamb
fancy salt
Subscribe to:
Posts (Atom)