Saturday, October 30, 2010

Friday Menus

Breakfast Menu – Fiesta Bake
Farm Share Produce – Beefsteak Tomatoes

Lunch Menu – Tortellini Soup with Carrots and Broccoli Rabe, Crusty Bread
Farm Share Produce – Onion, Carrots, Broccoli Rabe

Fiesta Bake

Fiesta Bake
From “West of the Rockies” cookbook

2 seven oz. can of chopped green chiles
6 corn tortillas, cut into strips
1 pound bulk sausage, cooked and drained
1 pound cheese – Pepperjack or Monterey Jack cheese
8 eggs, beaten
½ cup milk
½ t each salt, pepper, ground cumin, garlic salt, onion salt, paprika
2 large tomatoes, sliced

Spread one can of the chiles on the bottom of a greased 9x13x2 glass dish. Top with half the tortillas, half the sausage, and half the cheese. Repeat layers.

Beat eggs, milk and all spices, except paprika. Pour over the layers. Lay sliced tomatoes over the top and sprinkle with paprika.

Cover and refrigerate overnight.

Bake uncovered at 350 degrees for 50- 60 minutes. Let stand 10 minutes before serving.

Serve with sour cream and salsa on the side.

NOTE: for healthier options you could use soyrizo and egg beaters. I really enjoy this bake and don’t use any garnishes, sour cream and salsa. No one at breakfast yesterday used any of them either.

Tortellini Soup with Carrots and Broccoli Rabe

Tortellini Soup with Carrots and Broccoli Rabe
I've had this recipe for years and it came from my aunt

1 small onion, chopped
2 carrots, peeled & thinly sliced
5 cups chicken broth
1 8oz. package tortellini
½ bunch Broccoli Rabe, roughly chopped

Combine onion, carrot, & broth. Bring to a boil

Add tortellini, reduce heat and simmer 4 min.

Add broccoli rabe and simmer 4 min. longer until carrots are tender.

Serve with sprinkled with parmesan cheese and crusty bread to dip.

NOTE: the original recipe calls for spinach, any greens would work nicely.

Friday, October 29, 2010

Carrot Cake

Some couples have a song, or a special place – we have a cake! We love Carrot Cake! The bakery who made our wedding cake made a to DIE for Carrot Cake (and also some black and white cookies). I think we each got a bite of the cake at the reception. When we got in the car at the airport after our honeymoon my mother-in-law informed us they had just finished the Carrot Cake that day. No worries – even though we were planning on moving half way across the country in a couple of weeks, it would be fun to get a cake when ever we came to town to visit. Not So! The bakery closed and we’ve never had a bite again.
So we try Carrot Cakes and they just aren’t the same, until my very good friend served us this. It’s such a good Carrot Cake. At my mom’s group holiday party it was gone in a flash, my Dad who take 2-3 bites of desserts had two pieces last night. It’s a good Carrot Cake.

Thursday Menu – Orange Chicken, Rice, Roasted Broccoli and Cauliflower, Carrot Cake
Farm Share Produce – Broccoli, Cauliflower, Carrots

Carrot Cake
From my very good friend’s aunt

2 cups AP flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. allspice

2 cups sugar
1 ½ cup oil
4 eggs
2 cups grated carrots
8 ½ oz. can crushed pineapple

Sift flour, powder, soda, salt, cinnamon, and allspice. Mix sugar, oil, eggs and mix well. Combine dry and wet ingredients. Fold in carrots and pineapple. Pour in greased and floured 9 x 13 or layer pans.

Bake 350
35 – 40 minutes for layers
45 – 55 minutes for 9 x 13

Cream Cheese Frosting

½ cup butter, softened
8 oz. cream cheese
1 tsp vanilla
1 pound sifted confectioner’s sugar

Cream butter, cream cheese, and vanilla. Add sugar and cream well.

NOTE: if you like nuts in your baked goods you can add 1 cup of nuts with the carrots and pineapple.
And a CUTE STORY: I asked my four year old if he would like to help frost the cake. He asked if the icing was white and yes, it was. He said no, but if we could color it yes. So we had orange cream cheese frosting on the Carrot Cake last night.

Oven Roasted Broccoli and Cauliflower

I just used both Broccoli and Cauliflower in the same Oven Roasted Broccoli recipe from the other day.

Thursday, October 28, 2010

Week 21 of 2010

We got…

Beefsteak Tomatoes, Braising Mix, Broccoli, Butternut Squash, Carrots, Cauliflower, Onion, Potatoes, Salad Mix
Fruit – Apples

My ideas…

I’m going to make a Fiesta Breakfast Bake for our weekend guests. It’s yummy!

Butternut Squash
I saw a recipe for meatloaf with chunks of Butternut Squash with complimentary spices. I think I’ll give that a try.

Another recipe I saw was for Asian Meatballs served with Carrot Rice. Looked easy and sounds yummy.

Braising Mix, Cabbage (leftover from last week), Potato, Tomato, and Carrot
This Ribollita Soup looks just perfect for fall and a Meatless Monday. Cooking Light defined Ribollita as Italian Bread Soup.

Wednesday, October 27, 2010

Nutty Sesame Carrots

I did like the nuttiness of these carrots but they weren’t tender enough for me. I would add some water to the baking dish to initially steam the carrots, allowing them to get tender.

Wednesday Menu – Chicken Stuffed Shells, Nutty Sesame Carrots
Farm Share Produce – Carrots

Nutty Sesame Carrots
Original recipe in the newsletter for week 21 of 2010 at Roxbury Farm

3-4 Carrots
1 T pine nuts
1 t sesame seeds
Sesame Oil, to drizzle

Peel and slice carrots thinly. Place in a small baking dish with a 3-4 T of water and pine nuts. Drizzle and toss with sesame oil. Place in a 350 degree oven for 20-25 minutes, until tender.

Place sesame seeds in a small, dry skillet. Toast on medium heat until beginning to turn golden brown. Toss sesame seeds with carrots when they come out of the oven

Monday, October 25, 2010

Oven Roasted Broccoli

I’m definitely a florets girl. I like this version of roasted broccoli because it gives a great suggestion for using the stems. Cut them thin and they roast very nicely along side the florets.

Sunday Menu – Chicken Sandwiches, Oven Roasted Broccoli
Farm Share Produce – Broccoli

Oven Roasted Broccoli

I really like this recipe. Last night I just roasted the broccoli and left out the panko and cheese. I did drizzle on a little Sesame Oil when they came out of the oven for flavor. My kids seem to gobble up Broccoli that has a touch of Sesame Oil.

Farm Fresh Frozen French Fries

My husband and I had a bunch more words to add to the alliteration in this title, but my limit was “F”ive. These fries would make a great way to freeze and store your potatoes. Plus the kids love them and they are great to have on hand when you need something “F”ast. Okay, I couldn’t resist more alliteration.

Saturday Menu – Cheddar and Mustard Chicken Pockets, Farm Fresh Frozen Fresh Fries, Southwestern Tomatoes
Farm Share Produce – Potatoes, Beefsteak Tomatoes

Farm Fresh Frozen French Fries

3-4 medium potatoes, peeled and cut into fresh fry shapes
Canola or Vegetable Oil
Peanut Oil – optional

Preheat oven to 400 degrees

Arrange fries on a baking sheet and toss with oil till coated.
NOTE: Canola and Vegetable oil will add very little flavor. I lightly drizzled Peanut Oil on after coating the fries for a little flavor and Peanut Oil helps with crispiness.

Bake for 15 minutes, toss the fries and bake an additional 15 minutes. Drain off oil on a cooling rack with newspaper.

To freeze: arrange fries on a platter or flat in a plastic storage/freezer bag. Freeze flat to avoid clumping. Once frozen store as regular Frozen French Fries.

When ready for use set oven to 425, place fries in frozen in cold oven and they should be warm and crispy when the oven reaches temperature.

Southwestern Tomatoes

2 Beefsteak Tomatoes, cut into wedges
¼ cup olive oil
1 dried chile or 1 t crushed red pepper flakes
2 cloves garlic, sliced
1 t Fajita Seasoning

Heat olive oil in a small sauté pan. Add chile or pepper flakes and garlic slices. Cook until garlic begins to brown. Add Fajita Seasoning.

Drizzle hot oil over Tomato wedges arranged on a plate. Serve.
NOTE: This would work with any combination of seasoning you enjoy with Tomatoes. Here is my Fajita Seasoning.

Homemade Fajita Seasoning
From my aunt who loves to cook!

2 tablespoons Cumin
1 tablespoon Chili powder
1 tablespoon paprika
1 teaspoon each
garlic powder
onion powder
dry mustard
black pepper

Friday, October 22, 2010

Sweet Potato Chipotle Gratin

I’ve been craving it for awhile, we got Sweet Potatoes in our CSA, I made the Sweet Potato-Chipotle Gratin!

Thursday Menu – Coriander Chicken, Sweet Potato-Chipotle Gratin
Farm Share Produce – Sweet Potatoes

Sweet Potato-Chipotle Gratin

Thursday, October 21, 2010

Chicken in a pot with Garlic

I got a new Dutch Oven for my birthday and was pleased this roasted chicken was made to be in a pot. The original recipe calls for 35 cloves of garlic. The cloves of garlic from the CSA are rather large, I counted them as 2 or 3 cloves each depending on the size. Between the two heads of garlic I had I was able to get the equivalent of 25 cloves of garlic and only had to supplement 10 more. The garlic roasts and loses the bitter taste and almost becomes sweet. I dug out the garlic cloves before serving, popped them out of the skins and served them on the side, almost like a dipping sauce for the chicken.

Wednesday Menu – Chicken in a Pot with Garlic, Pasta with Fresh Tomato Sauce, Salad
Farm Share Produce – Garlic, Salad Mix, Roma Tomatoes, Bell Pepper

Chicken in a Pot with Garlic
Based on

2 T olive oil, divided
1 Whole Roasting chicken, about 4.5 pounds.
2 lemons, halved
35 unpeeled garlic cloves
4 sprigs thyme

Preheat oven to 325 degrees.

On the stovetop in a large Dutch Oven heat 1 T olive oil over medium heat. Place the chicken in the pot and cook until golden, about 5 minutes, flip the chicken and repeat.

Drizzle the juice from the lemons over the chicken and then stuff the rinds into the cavity. Drizzle with the remaining 1 T of olive oil and season with salt and pepper. Cover and roast in the oven for 30 minutes.

Scatter 35 unpeeled garlic coves and the sprigs of thyme around the chicken. Cover and roast another 30 minutes.

Uncover the pot, increase the temperature to 375 degrees and roast a final 25 minutes. Serve the chicken on a platter and don’t forget to enjoy the roasted garlic!

NOTE: the original recipe calls for rosemary. I used thyme because I had it from the garden. I think any earthy herb would work very well.

Wednesday, October 20, 2010

Week 20 of 2010

We got…

Arrowhead Cabbage, Beefsteak Tomatoes, Bell Pepper, Broccoli, Broccoli Rabe, Carrots, Garlic, Onion, Potatoes, Salad Mix, Sweet Potatoes
Fruit – Apples

My plans…

Arrowhead Cabbage
I’m thinking of making a cabbage salad with peanuts and cilantro.

Beefsteak Tomatoes
I’ve made these Southwester Tomatoes before, which I think I’ll make with this week’s tomatoes. You basically infuse oil with Southwester Spices and pour it over the tomatoes. It makes for a nice side dish.

I think I’ll make a pasta dish with roasted broccoli and pine nuts, lots of garlic too!

I plan to make a Carrot Cake for when we have some visitors next week.

I’m using all the garlic I have from the farm, plus more to make this Garlic Roasted Chicken that needs 35 cloves of garlic.

I think I’ll try to make this Mexican Spicy Roasted Shrimp and Potato Stew.

Sweet Potatoes
I’ve been craving this Sweet Potato-Chipotle Gratin.

Friday, October 15, 2010

Lemon Chicken Tagine, Cauliflower Puree in Tomato Cups

Thursday Menu – Chicken Tagine, Mashed Potatoes, Cauliflower Puree in Tomato Cups
Farm Share Produce – some of the onions, garlic, cilantro, some of the potatoes, cauliflower, beefsteak tomatoes, parsley

Lemon Chicken Tagine
From a friend who found it in Cooking Light

A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.

2 tablespoons fresh lemon juice
12 skinless, boneless chicken thighs
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind
1 (3-inch) cinnamon stick
2 tablespoons chopped fresh cilantro

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Cauliflower Puree in Tomato Cups

The only changes I made were I added garam masala to the cauliflower, not nutmeg, and I used panko breadcrumbs – I didn’t have time to make my own out of sourdough bread.

I really liked the puree, I almost should have used it to replace the mashed potatoes last night. I enjoyed the whole dish, but my husband was happy when I wanted to finish his serving. The tomatoes added an odd tang to the combination – I think that is what he didn’t like. I’m going to try the puree out on him sometime all by itself.

This is the recipe I always use for mashed potatoes.

Wednesday, October 13, 2010

Tuesday Menu

Winter Squash Enchiladas were a fun way to use a winter squash. My husband was leery when he saw me reading the inspiring recipe, but we both enjoyed them. It was an unusual combination to pair a Mexican dish with an Indian dish, but I needed to get those greens cooked. The greens recipe was also fun to put together and a dinner table success.

Tuesday Menu – Winter Squash Enchiladas, Indian Creamed Greens, Rice
Farm Share Produce – Winter Squash, Garlic, Cilantro, Braising Mix, Spinach, Onion

Winter Squash Enchiladas

Indian Creamed Greens

Winter Squash Enchiladas

Winter Squash Enchiladas
Inspired by Enchiladas with Pumpkin Sauce from Everyday Food’s “Great Food Fast”

2 Chicken Breasts
1 Winter Squash
Olive oil
Salt and Pepper
3 Scallions, sliced
2-3 cloves garlic, roughly chopped
¼ cup Cilantro leaves
1 t chili powder
4 six inch tortillas
1 ½ cup Monterey Jack cheese

Place chicken breasts in a skillet with water that comes half way up the chicken breasts. Bring the water to a boil. Cover the chicken and cook at a boil for 5 minutes. Remove the skillet from the heat and let sit for 15 – 20 minutes. Let cooked chicken breast cool and then shred by pulling apart the breast with two forks.

Meanwhile, cut the squash in half. Brush with olive oil and sprinkle with salt. Place in a 400 degree oven cut side down for 30 minutes. Flip over and roast and additional 10 – 15 minutes. Allow to cool and scrape flesh out and reserve until ready to puree.

To bake the enchiladas, prepare the oven to 425 degrees.

In a medium bowl combine the chicken, scallions, salt and pepper; set aside.

With an immersion blender or regular blender combine roasted squash, garlic, cilantro, chili powder, and 1-2 cups water. Add water ½ cup at a time until puree is smooth and the consistency of a thick sauce.

Spread half of the puree on the bottom of a small baking dish. Roll the chicken mixture inside the tortillas and place in the baking dish seam side down. Spread the remaining sauce on top of the rolled tortillas. Cover with cheese. Bake 25 – 30 minutes until cheese is golden and sauce is bubbling. Allow to sit 5 minutes before serving.

Indian Creamed Greens

Indian Creamed Greens
Inspired by

1 bunch spinach, rough steams removed
1 bunch braising greens, rough stems removed
3 T olive oil
1 t cumin
1 dried chile
1 medium onion, chopped
1-2 t fresh ginger, grated
1-2 gloves garlic, grated
2 t ground coriander
1 t garam masala
4 T light cream

Heat oil in a large pot or Dutch Oven. Add cumin and chile and fry for about 30 seconds, until fragrant. Add onion and cook until soft, about 6 minutes. Add garlic, ginger, coriander, and cook for another minutes. Season with salt to taste. Add spinach and braising mix and a couple tablespoons of water. Cook covered 10 – 20 minutes, until greens are tender. Add garam masala and cream, cook another 3-4 minutes.

We ate this over rice the first night and then with naan the second night.

Week 19 of 20101

We got…

Braising Mix, Carmen Peppers, Cauliflower, Onion, Salad Mix, Spinach, Tomatoes (Beefsteak and Roma), Cilantro and Parsley

My plans…

Braising Mix, Spinach, and Onion
I made a yummy Indian Creamed Greens based on this recipe.

Cauliflower, Tomatoes, and Parsley

I’m thinking of making a pesto to store in the freezer. Here is a pretty basic recipe.

Chicken Cutlets with Spicy White Beans and Kale

This is one of my favorite recipes to pull out when we get Kale in our CSA.

Thursday Menu - Chicken with Spicy White Beans and Kale, Garlicky Pilaf, Salad
Farm Share Produce – Red Russian Kale, Garlic, Head Lettuce, Plum Tomato

Chicken Cutlets with Spicy White Beans and Kale
I’m pretty sure this is from Cuisine at Home

4 Chicken Cutlets
2 T all-purpose flour, plus 2 t all-purpose flour
4 T olive oil, divided
1 small onion, diced
1 t rosemary leaves
¾ cup chicken broth
1 15oz. can cannellini beans, drained and rinsed
1 bunch kale, roughly sliced
1 t chili garlic sauce
1 T chopped fresh parsley leaves

Stir together the 2 T flour with salt and pepper in a shallow container. Dredge chicken in flour mixture. Heat 2 T of the olive oil in a skillet. Sauté chicken in skillet, about 2-3 minutes per side, until brown on both sides. Transfer chicken to a plate and cover with foil or a metal bowl to keep warm.

In the same skillet sauté the onion in the remaining 2 T of olive oil over medium heat, 3-5 minutes until translucent. Stir in the 2 t of flour and rosemary, stir constantly. Deglaze the pan with the broth, bringing the mixture to a boil. Cook until slightly thickened. Stir in the beans, kale, and chili garlic sauce. Cook until kale wilts, 1-2 minutes. Remove from the heat and stir in parsley.

Serve chicken cutlets with the beans and kale sauce.

Garlickly Pilaf
A method I learned from a good friend

Heat 2 T olive oil in a medium saucepan. Add slices of garlic, 1-2 cloves, and salt and pepper. When the garlic begins to brown add ½ cup of rice. When rice begins to brown add ½ cup of orzo. Stir mixture to coat with oil. Add 2 cups of chicken broth. Bring to a boil and then reduce heat to a simmer, cover, and cook 10-15 minutes until rice and orzo are done.

Wednesday, October 6, 2010

Week 18 of 2010

We got…

Braising Mix, Broccoli, Garlic, Head Lettuce, Spinach, Sweet Potatoes, Beefsteak Tomatoes, Plum Tomatoes, Winter Squash, Cilantro
Fruit – Cortland Apples

My plans…

Braising Mix
This recipe for braised Kashmiri greens is my favorite thing to do with braising mix.\

Already gone at dinner last night. The kids gobble up this sauté broccoli.

No specific plans, but I love having garlic from the farm on hand. YEAH!

I might try this Spinach with Sesame and Garlic
or maybe this Paneer with Spinach

Sweet Potatoes
I’ve been waiting for Sweet Potatoes so I could make this Sweet Potato Chipotle Gratin. I’ve made it before and it’s lovely. Be prepared to spend some calories!

I’m going to make one more tomato tart before they are gone for the season. And probably just cut up the rest and eat them with a touch of salt.

Sautéed Broccoli

Tuesday Menu – Roasted Salmon with Lentils, Sautéed Broccoli, Carrots with Thyme
Farm Share Produce – Cilantro, Broccoli, Carrots
Other Local Produce – Thyme

Sautéed Broccoli

1-2 heads of broccoli, florets cut
(stalks can be included just slice thin)
3-4 T of water
2 T olive oil
Salt to taste
1 T sesame oil

Add broccoli, water and olive oil to a skillet. Season with salt to taste. Cover to steam the broccoli for 7-10 minutes. Remove the cover and allow most of the moisture to cook off. After about 3 minutes add the sesame oil and cook until the broccoli just begins to caramelize.

Carrots with Thyme

Roasted Winter Squash and Fennel

Roasting veggies is such a delicious way to eat them and I tend to forget about this simple method. Last week when my husband did not enjoy the squash and pasta dish he said, “Couldn’t you just roast the squash?” Yeah, I tend to want to make dishes with my CSA treasurers and forget to enjoy their simplicity.

Meatless Monday Menu – Black Bean Tortilla Pie, Roasted Fennel and Winter Squash
Farm Share Produce – Corn from the Freezer, Cilantro, Fennel, and Winter Squash

I halved the winter squash, seeded it, and drizzled some olive oil and salt on the halves. The fennel I cut into quarters, and drizzled with olive oil and salt. I put them in at 425 degree oven for about 35 minutes. I started checking them after 25, and then checked them at 7-10 minute intervals. I served the squash with butter, salt, and pepper. The fennel we just ate as it came out of the oven.

I’ve got to remember to roast the veggies, and fall veggies are perfect for roasting.

Monday, October 4, 2010

Chicken in Tomatoes

Sunday Menu – Chicken in Tomatoes, Salad, Garlic Bread
Farm Share Produce – Tomatoes, Broccoli Rabe, Parsley, Salad Mix

My experiment with this recipe, Chicken in Tomatoes, was not a success.

If anyone tries the original, and it looks so good, and enjoys it
please let me know in the comments. I will do the same.

I added broccoli rabe to the sauce, coarsely chopped, and replaced the oregano with parsley. The flavor of the dish was flat. Maybe I needed to season at each step. It was also very watery, I bet there was too much water in the broccoli rabe. Oh well, dinner was a bust last night.

Friday, October 1, 2010

Arugula Mustard Salad

I brought this salad to my dear friend as a gift for her 40th birthday. The mustard and vinegar add just enough flavor to contrast the Arugula’s bitterness nicely, making for a very nice salad.

2 t whole-grain mustard
2 t white wine vinegar
Salt and pepper to taste
3 T extra-virgin olive oil
Large bunch of arugula
1/3 cup toasted pine nuts

Whisk together mustard, vinegar, salt and pepper. Slowly drizzle in extra-virgin olive oil. Toss dressing with torn Arugula and pine nuts.