Post-Thanksgiving Week 2012

In the fridge:

Turkey (duh) - Su, T
Stuffing - W
Mashed Potatoes - W
Candied Yams - M
Green Bean Casserole - T
Rolls - Su
Cranberry Sauce - W
Carrots - Su, T, W
Cabbage - M
Kale - W
Arugula - Su


Menu:

Sunday: Turkey Dumpling Soup (with minced arugula), spare turkey broth for freezing, Rolls
Monday: Flying Mayan Burritos, Make sauerkraut, coleslaw
Tuesday: Turkey Pot Pie
Wednesday: Kale Garlic Mashed Potatoes, Stuffing, Steamed Carrots
Thursday: Turkey Chop Suey
Friday: Turkey Sandwiches

Recipes:


http://www.foodnetwork.com/recipes/turkey-vegetable-soup-with-stuffing-dumplings-recipe/index.html

http://www.foodnetwork.com/recipes/food-network-specials/flying-mayan-burrito-recipe/index.html

http://www.tasteofhome.com/Recipes/Turkey-Chop-Suey

November 17 - 25, 2012

In the box:

Apples
Arugula - R
Bok Choi - T
Cabbage, Green
Cauliflower, Romanesco - Sa
Celery - F
Eggplant - M
Kale - Su
Leeks - Su
Lettuce - M
Winter Squash

In the fridge:

winter squash (2 butternut) - Su

tomatillos - W

peppers - W

red cabbage

Groceries:

Pick up Turkey

Carrots

Potatoes

Sweet Potatoes

Menu:

Saturday:

• [Dinner]: Romanesco Cauliflower Pasta

Sunday:

• [Dinner]: Butternut Squash Lentil Stew, Bread

Monday: 

• [Dinner]:  Involtino di Melanzane with pasta, salad

Tuesday:

• [Dinner]: Bok Choy Stir Fry

Wednesday: 

• [Dinner]: Tacos with Tomatillo Salsa

Thursday:

• [Dinner]:  Calzones, Pie Making, Bread (for stuffing) and Roll Baking, 

Friday:

• [Dinner]: Thanksgiving Food - Turkey, Stuffing, Mashed Potatoes, Gravy, Sweet Potatoes, Green Bean Casserole, Baba Gannouj for Snack

Recipes:

http://www.eatdangerously.com/newfood/recipe_romanesco_cauliflower_pasta.htm#

BUTTERNUT SQUASH and LENTIL STEW
Makes 6 servings

3 tablespoons olive oil
3 carrots, diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium butternut squash, peeled, seeded and diced
1-2 tablespoons chili powder
1/2 teaspoon ground cumin
1-2 cups stock of choice
2 cups diced tomatoes
1 1/2 cups French green lentils, picked through (you can substitute brown or regular green lentils)
3/4 teaspoons sea salt
1/3 cup cilantro leaves, chopped
2 cups tightly packed spinach (optional)

1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.
2. Stir in broth, tomatoes, 1/2 cup water, and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and add sea salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and spinach, if using. Adjust stew to your desired consistency. 

Forrest Gingold’s Involtino di Melanzane [it is an eggplant dish!]
from an (old) undated SJ Merc clipping which I saved ‘cause it sounds so good!
Serves 4

1 large eggplant [or equivalent small]
Olive oil
3 tbsp. sultanas (golden raisins)
1/2 C marsala
3 tbsp. pine nuts
1 tbsp. chopped parsley
3/4 C bread crumbs
Pomodoro sauce:
1 clove garlic, chopped
Olive oil
1 tsp. fresh oregano, chopped
1 C ground tomatoes in puree [or you can make your own folks!]
Salt, pepper and sugar to taste

Slice the eggplant(s) the long way into 3/4" thick slices. Brush them with olive oil and roast on a cookie sheet for 30 minutes at 300 degrees. Soak the sultanas in the marsala until they are plump and soft. Add the pine nuts, parsley and bread crumbs; mix lightly. Place a small amount of the mixture at the bottom end of the eggplant slices and roll up.

Make the pomodoro sauce by lightly sautéing the garlic in a small amount of olive oil until golden. Add oregano and tomatoes and heat until just warmed through. Add salt, pepper and sugar to taste. Cover the bottom of a casserole dish with the pomo-doro sauce. Arrange the eggplant rolls on top of the sauce. Bake for 30 minutes at 350 degrees. Remove from oven and sprinkle with chopped parsley.

http://pegasuslegend-whatscookin.blogspot.com/2011/05/shrimp-arugula-tomato-calzone.html

BABA GANNOUJ
Serves 6-8
This dip is a favorite appetizer in the Middle East. It can be made in advance, covered, and refrigerated. Tahini is a paste made from sesame seeds and is available in heath food stores and supermarkets.

2 small eggplants, halved lengthwise
sea salt
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoon tahini (sesame paste)
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint

1. Preheat oven to 190 degrees F. Sprinkle the eggplant flesh with salt and set aside for 15 minutes. Rub off the salt and pat dry with paper towels.
2. Place eggplant, flesh side up, on a baking sheet. Bake for 20 minutes or until the flesh is soft. Peel off skin and discard. 
3. Place eggplant, garlic, lemon juice, tahini, and olive oil in a food processor. Process for 30 seconds or until smooth. Season with salt to taste. Garnish with mint and serve with pita bread or lavash bread wedges.

November 12-16, 2012

In the box:

Apples - lunches, snacks
Arugula
Beets - W
Bok Choi - M
Broccolini - Sa
Dry-farmed Tomatoes with Sweet Peppers (mixed bag) - T, F
Kale - R
Lettuce - F
Radishes

In the fridge:
Lettuce - T

Chard - T

Turnips - T

Butternut Squash

Carrots - T, F

Groceries:

Sausage

Lunch Fixings

Fruit

Stir Fry Beef

Cheese

Chicken

garlic

Menu:

Monday: 

• [Dinner]:  Beef & Bok Choy Stir Fry with Rice

Tuesday:

• [Dinner]:Veggie Lasagna, Salad

Wednesday: 

• [Dinner]: Beet Risotto

Thursday:

• [Dinner]:  Kale-Turnip Soup

Friday:

• [Dinner]: Chicken Salad

Recipes:

http://www.cookingwithmykid.com/healthy/meatless-monday-roasted-baby-bok-choy/
http://www.theworldinmykitchen.com/2011/07/beet-risotto-kid-and-adult-friendly.html
http://www.foodnetwork.com/recipes/rachael-ray/portuguese-kale-soup-recipe/index.html

Next week: 

http://kidshealth.org/kid/recipes/vegetarian/harvest_bake.html#cat20241

Suggestions for the boys

So, the little one and I are out of town, which means that my culinary prowess is also out of town, leaving the big one and daddy to their own devices. So this is my attempt at not coming home to a bunch of spoiler veggies.
In the box
Beets - I know you don't like beets and they'll last a while in the fridge
Broccoli - Steam in the steamer for 10 minutes. You put water in the bottom part ( for broccoli, its the lower marker) then the flat plastic part, then the basket with the lid. I suggest putting the broccoli over baked potatoes or eating it with baked chicken (throw some veggie seasoning and salt & pepper on the chicken, pop it in the oven for 30-40 minutes at 375 (I use the other food auto convection setting).
Carrots - peel em, steam em (see broccoli, but they take about a half hour or whatever it says on the front of the steamer) or eat em raw.
Celery - wash it, cut it, see if RJ will eat it in his lunch
Dry-farmed Tomatoes - dice and saute to make a quick sauce for pasta.
Heirloom Tomatoes - RJ likes them sliced and salted.
Kale - pull off from stem, rinse, spin, tear in pieces, saute and add to scrambled eggs or tomatoes and pasta
Potatoes - microwave has a baked potatoes button. doesn't get easier than that. see broccoli to pair.
Radishes - find Ashley and offload.
Sweet Peppers - thaw and cook ground turkey. add Chili powder, cumin, coriander, onion powder ( or chopped onions), garlic powder ( or garlic), and salt. cut peppers in half. bake for a few minutes to soften. add turkey, mixing it with corn and chopped peppers. top with cheese ( for you...RJ will flip if there is cheese on his. serve with salsa, sour cream, etc.

Note: If this is formatted weird, blame my kindle.

September 24 - 28, 2012

In the box:

Beets - W
Broccoli - T
Green beans - M
Kale - R
Lettuce - W, F
Red onions - R
Summer squash - R
Sweet peppers - R
Dry-farmed tomatoes
Heirloom tomatoes - F


In the fridge:
tomatoes

heirloom tomato - W
lettuce - W


Groceries:
hummus

pita

carrots
chicken

steak

Menu:

Sunday:

Monday:

• [Lunch]: PB & J Tortilla Roll, Fruit
• [Dinner]:  Green Beans, Baked Chicken, corn

Tuesday:

• [Lunch]: Hummus, Pita, Carrots
• [Dinner]: Broccoli Stuffed Potatoes with Cheese, Soak Beans for W

Wednesday:

• [Lunch]: Yogurt, Fruit, Ham Roll
• [Dinner]: Salad with Beets, Heirloom Tomatoes and beans

Thursday:

• [Lunch]: PB Banana Tortilla Roll, Fruit
• [Dinner]: Kale, Squash, Pepper Curry with Steak, Rice

Friday:

• [Lunch]: Tuna Sushi Roll, Fruit
• [Dinner]: Pomegranate Chicken Mexican Salad 

Recipes:

http://www.myrecipes.com/recipe/mexican-salad-with-pomegranate-lime-dressing-10000001120341/

September 15 - 21, 2012

In the box:

Arugula - T
Broccoli - Su
Celery - R
Dry-farmed Tomatoes - T, grind tomatoes for canning
Heirloom Tomatoes - M, F
Kale - M
Lettuce - M
Potatoes, fingerlings - Su, R
Sweet Peppers - W

In the fridge:

Padron Peppers - W

Sweet Peppers - W
summer squash - F

grapes - lunches, jam R

Ready to Harvest: Pomegranates

Groceries:
parmesan
lunch meat
ground turkey
yogurt
cheese
sour cream
lemon
fruit

Menu:

Sunday: Grilled Fish with Steamed Broccoli and Baked Potatoes with Cheese

Monday: 

• [Lunch]:PB&J English Muffin (could make it a tambourine with banana slices if a banana is left), Fruit
• [Dinner]:Kale & Goat Cheese Frittatas and Salad

Tuesday:

• [Lunch]: Yogurt with Fruit, Pretzels, Thawed Edamame 
• [Dinner]: Pasta with Tomatoes and Arugula, grind tomatoes to can, soak beans for Wednesday

Wednesday: 

• [Lunch]:  Kale & Goat Cheese Frittata leftover, fruit, 
• [Dinner]: Southwestern Stuffed Peppers

Thursday:

• [Canning during Logan's Co-op]: Pomegranates and Grapes for jam (if any are left)
• [Lunch]: Tortilla Rollup with banana and nutella, fruit
• [Dinner]: Potato Soup and Salad

Friday:

• [Lunch]: Maracas made from pomegranate seeds, bell peppers and pretzels, music note cheese & lunch meat
• [Dinner]: Pasta with Summer Squash

Recipes:

Grilled Fish http://pinterest.com/pin/40954677832436917/

Kale & Goat Cheese Frittatas -  http://www.thekitchn.com/easy-breakfast-recipe-kale-and-goat-cheese-frittata-cups-166901

Pasta with Tomatoes and Arugula - http://www.epicurious.com/recipes/food/views/Penne-with-Arugula-and-Tomatoes-351

Southwestern Stuffed Peppers - http://www.simplylovefood.com/2012/02/25/southwestern-stuffed-peppers/

Pasta with Summer Squash and Tomatoes with Creamy Lemon-Yogurt Sauce - http://www.ezrapoundcake.com/archives/13338

September 9 - 14, 2012

In the box:

Cauliflower - F
Chard - W
Kale - R
Lettuce - R
Pac choi - T
Padron peppers - W, Freeze
summer squash - M
Sweet peppers - R, F
Cherry tomatoes - R
heirloom tomatoes - R

In the fridge:

corn on the cob - M
onions
leeks
carrots - T, W

raspberries

grapes

strawberries (for jam)

Groceries:
ginger

meat for grilling

Stir Fry Beef

Menu:

Saturday: Make and Process Spaghetti Sauce, Chinese food for dinner

Sunday: Pasta with Sauce

Monday:

• [Lunch]: Yogurt, Fruit, Spinach Scone
• [Dinner]: Corn on the Cob, Meat on the Grill, Orange Summer Squash Bread

Tuesday:

• [Lunch]: Corn tortilla french horn with lunch meat, fruit
• [Dinner]: Pac Choi Beef Stir Fry with rice

Wednesday:

• [Lunch]:Tuna salad sushi hand roll horn (with carrots and leftover rice), fruit
• [Dinner]: Lentils with Greens

Thursday:

• [Lunch]: Kale Cocoa Flax Waffles (make Wed night for co-op & RJ's lunch), Fruit
• [Dinner]: Tomato Sweet Pepper Soup, Salad

Friday:

• [Lunch]: Applesauce Container Drum with Pretzel Stick Drumsticks, Hummus and Pita Bread
• [Dinner]: Cauliflower Sweet Pepper Salad

Recipes:

http://cookingwithelise.com/orange-summer-squash-bread-and-the-act-of-giving/

SPICED LENTILS with MIXED GREEN VEGETABLES (LEF Recipe Database)
Serves 6

1 tablespoon peanut oil (or oil of choice)
1 medium onion, thinly sliced
1 teaspoon freshly ground cumin seeds
1 teaspoon freshly minced ginger
1 small hot chili, minced
black pepper
1 1/2 cups cooked lentils of choice
2 cups mixed greens (such as spinach, kale, chard...) torn
juice of 1 /2 lemon
2 tablespoons plain yogurt

1. Heat oil in a saute pan and saute onion until soft. Add spices, chili, pepper, and seasonings and saute for 1 more minute.
2. Add the lentils and stir for 1 to 2 minutes, then add the greens and stir for another minute until slightly wilted.

3. Add the lemon juice and drizzle over yogurt before serving slightly warm or at room temperature.


ROASTED TOMATO, GARLIC and SWEET PEPPER SOUP (LEF Recipe Database)
Serves 6

8 garlic cloves, peeled
8 large tomatoes (about 1 pound), halved and (optionally) seeded
1 medium sweet pepper or 2 small, halved, seeded, then quartered
5 teaspoons olive oil
1 teaspoon sea salt
black pepper to taste
1 3/4 vegetable stock
handful fresh basil leaves

1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, and peppers in a baking dish. Drizzle with olive oil, then sprinkle with sea salt and pepper to taste. Bake for 20-30 minutes, or until vegetables are soft (if the garlic looks like it is overcooking, remove it from baking dish and set it aside).
2. Transfer contents of baking dish to a blender or food processor. Add the stock and puree until smooth. Put into a pan and reheat, adding the basil at the last minute. Adjust the seasoning.



WARM CAULIFLOWER, SWEET PEPPER and SESAME SALAD (LEF Recipe Database)
Serves 4-6

2 tablespoons sesame oil
2 sweet peppers, seeded and sliced thinly about 2 cups
1 cup cauliflower cut into small florets
1 clove garlic, minced
1/2 cup tofu, sliced (optional)
2 teaspoons light soy sauce
1/2 teaspoon chili sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds

1. Heat half the oil in a frying pan and stir-fry the bell peppers and cauliflower for 5 minutes, until the peppers are tinged golden and slightly soft.
2. Add the rest of the ingredients, except the remaining oil and sesame seeds, and stir-fry for a minute.
3. Turn onto serving plates and serve warm with oil drizzled over and sesame seeds sprinkled on top.