Thursday, October 17, 2013

Recipe Reviewed: Poblano-Tomato Soup

Tomato Soup with Grilled Cheese Sandwiches got a serious upgrade at our house last night.  The soup was fun to make and had great flavor - translated to “just the right amount of heat”.  The sandwiches look classy and have a marvelous combination of flavors.

 

Wednesday Menu – Poblano-Tomato Soup, Parmesan CrustedGrilled Cheese
Farm Share Food – Tomatoes, Garlic, Carmen Pepper, Poblano Peppers, Arugula
 
Poblano-Tomato Soup
 
Most of this soup is made by broiling vegetables in the oven.  It was actually quick and easy.  I used my immersion blender to puree the vegetables.  I found it much easier.  I pureed in batches and then poured the puree into a pan.  To the pan I added the spices and stock.  I decided to add lime juice to the soup instead of serving with lime wedges.
 
This soup could easily be made vegetarian by using vegetable stock or water instead of chicken stock.

Recipe Reviewed: Parmesan Crusted Grilled Cheese

Tomato Soup with Grilled Cheese Sandwiches got a serious upgrade at our house last night.  The soup was fun to make and had great flavor - translated to “just the right amount of heat”.  The sandwiches look classy and have a marvelous combination of flavors.


 
Wednesday Menu – Parmesan Crusted Grilled Cheese, Poblano-Tomato Soup
Farm Share Food – Arugula, Tomatoes, Garlic, Carmen Pepper, Poblano Peppers
 
Parmesan Crusted Grilled Cheese
 
I have a recommendation on how to build these sandwiches.
 
My husband’s grandfather taught him to eat his toast butter side down.  The theory is that if you have the butter side touch your tongue you will enjoy the flavor more.  The first time I made these sandwiches my husband suggested that only one side needed to be crusted with Parmesan for the same reason his grandfather believed you should eat toast butter side down.  Makes sense to me and it made sandwich construction easier.
 
I suggest brushing one side of each piece of bread with olive oil.  Then one the opposite side spread one piece of bread with mustard and one piece with jam.  Then put one piece on heated pan and top with cheese and arugula.  The other piece of bread should be pressed into Parmesan to coat.  Then finish sandwich with Parmesan crusted piece of bread.

Wednesday, October 16, 2013

Sesame Noodles with Japanese Vegetables

My husband has suggested we explore Japanese cooking more in our household.  After a busy weekend I have yet to go to the grocery store for the week.  So here is the start to our Japanese culinary journey with a meal I made from ingredients I had in the pantry.


 
Monday Menu – Sesame Noodles with Japanese Vegetables, Salad
Farm Share Food – Tatsoi, Carmen Peppers, Jalapeno, Garlic
 
Sesame Noodle with Japanese Vegetables
 
Printable Version
 
12 oz. Udon Noodles
 
1 T olive oil
1 Jalapeno , seeded and cut into strips
2-3 Carmen Peppers, seeded and cut into strips
1 onion, sliced
1 lb. Tatsoi
 
For Vegetables:
2 T sesame seeds
1 t sugar
4 ½ t soy sauce
1 T rice wine vinegar
½ t sesame oil
 
Sauce for Sesame Noodles:
½ cup peanut butter
1/3 cup soy sauce
2 T sugar
1 T sesame oil
1 T rice wine vinegar
2 cloves garlic, minced
½ cup water
 
3 T cilantro, roughly chopped
 
 
Cook Udon Noodles according to package directions.
 
Heat olive oil in a skillet.  Add peppers and onion.  Cook until vegetables begin to caramelize.  Add Tatsoi and cook until wilted.  Set vegetables aside.
 
In spice grinder combine sesame seeds and sugar.  Mix sesame mixture with soy sauce, vinegar, and sesame oil in a small bowl.  Combine mixture with cooked vegetables.
 
Mix Sesame Noodles Sauce ingredients together until well combined.
 
To serve add noodles to a pasta bowl, add vegetables, and ladle on several tablespoons of Sesame Noodle Sauce.  Garnish with cilantro and serve.
 
NOTE: to add heat to this dish you can add hot sauce to the Sesame Noodle Sauce.

 
This recipe is based on:
Peanut Saucy Sesame Noodles – a video from The Cooking Channel
 
Japanese Spinach with Sesame and Soy

Recipe Reviewed: Crushed Tomatoes

I adore Crushed Tomatoes and the many recipes you can make with them.  I was getting a little overwhelmed with tomatoes piling up on the counter and set out to find a way to make my own Crushed Tomatoes.
 
Homemade Crushed Tomatoes
 
I felt confident reading this recipe that this method would work well.  I’m always nervous about activities like taking the peel off a tomato.  The recipe will say something like, “the peel will easily slide off” and that NEVER happens in my kitchen.  This time it slid right off!  This blog also debates to seed or not to seed.  The blogger seeded, I kept mine in.


 
The picture is the tomatoes after I crushed them.  They are in this awesome kitchen gadget I have that holds a bag open for you while you fill it up.  They are currently in the freezer waiting for me to get creative.
 
Bag Holder
Here is a link to a gadget similar to mine.

Week Nineteen of 2013


I couldn’t resist this funny tomato at pick up yesterday.  Someone remarked on how much dirt was on the Head Lettuce – I just love that dirt!  During the off season I’m sometimes saddened by how delicate and perfect my scallions are or how uniform the carrots are in their packages.  So here is to imperfect, tasty vegetables!
 
We got...

Arugula, Broccoli, Butternut Squash, Fennel, Garlic, Head Lettuce, Jalapeno, Pepper (Bell), Potato (Fingerling), Radish, Tatsoi, Tomato (Slicing)

Fruit: Apples
 
My ideas....
 
Arugula – See the post Readers Request: Arugula Suggestions
 
Broccoli – I’m always on the lookout for a pizza for adults on pizza night.  This Broccoli Pecorino Tart looks tasty and easy.
 
Butternut Squash – I just need a potluck or gathering so I can share these Butternut Squash Crostini.  They are slices of bread with roasted squash, wrapped in bacon, with fresh sage.
 
Fennel and Garlic- I’m thinking this Garlic Braised Fennel will be melt in your mouth delicious.
 
Jalapeno – Jalapenos will give a nice kick to the vinaigrette in Grilled Shrimp with Vietnamese Vinaigrette.
 
Fingerling Potatoes – I’ve been waiting for these to show up so we can make Balsamic Roasted Fingerling Potato Wedges again.
 
Radish – I want to try the cooking method and flavor combination in Stir Fried Chicken with Radishes, Chipotles, and Lime.  The recipe includes use of the radish greens.
 
Tatsoi – I’m trying to find a method to make Sesame Noodles with Japanese Vegetables.  I’ll keep you posted.

Readers Request: Arugula Suggestions

At pick up yesterday I had a couple requests for Arugula suggestions.


 
Here are favorites from over the years at The Purple Cook...
 
All Time FavoritePasta with Lentils and Arugula
 
SaladArugula Mustard Salad
 
Loved by ManyFried Chickpea and Arugula Pita Sandwiches
 
Weeknight SupperLinguine with Chickpeas and Arugula
 
Here are three new recipes to try.
 
Parmesan Crusted Grilled Cheese – Fontina Cheese, Arugula, and Apricot Jam are the ingredients that fill the sandwich.
 
Chicken, Arugula, and Radish Pizza
 
Lentil Salad with Soft-Cooked Eggs – Arugula is a major component of this salad.

Thursday, October 10, 2013

Fall Fest: Turnip and Tomato Curry, Recipe Reviewed

Looking around for something to do with Turnips that caught my interest, I found a blog called CSA Girl – someone else sharing ideas about how to enjoy the adventures of a CSA.  She had a recipe for Turnip and Tomato Curry.  Since you get what you get in a CSA, my dish was more of a Potato and Turnip Curry due to the amount of Potatoes and Turnips we got in the share.
 


Monday Menu – Potato and Turnip Curry, Rice, Naan
Farm Share Food – Onion, Garlic, Turnips, Potatoes
 
Turnip and Tomato Curry
 
It is always a pleasant surprise to read a recipe that is of interest because it focuses on one ingredient I want to highlight from the CSA and then I notice I will also get to use many of the other items I have from the share.  This recipe was such a delight – in addition to Turnips, I put to good use my Onion, Garlic, and Potatoes.  I said my recipe was more of a Potato and Turnip Curry – the recipe calls for 1 ½ cups of diced turnips and ½ cup diced Potatoes.  We got a bunch of Turnips and a quart of Potatoes, so I just reversed these to be ½ cup of Turnips and 1 ½ cups of Potatoes.  I could have stretched the abundance further if I would have had time to roast my own Tomatoes and still had some Cilantro frozen. 
 
This dish was melt in your mouth yummy.  You could easily tell the difference between the tang of the Turnip and the comfort of the Potato.  An excellent pairing – Turnip and Potato.  I thought the dish could use a little heat.  I’ve been debating how to add this heat.  I’ve considered adding cayenne to the spices, a different curry, or serving with a little Sriracha.  Thoughts?
 
For more Turnip inspired dishes, check out all these great sites participating in Fall Fest this week...


Monday, October 7, 2013

Recipe Reviewed: Green Beans with Tomato-Garlic Vinaigrette

A quick and interesting side dish for a Friday night meal when I didn’t feel much like cooking after a long week.


 
Friday MenuMeatloaf, Green Beans with Tomato-Garlic Vinaigrette, Dinner Rolls
Farm Share Food – Onions, Green Beans, Garlic, Tomato
 
Steamed Green Beans with Tomato-Garlic Vinaigrette
 
This recipe is very straight forward and easy to put together.  I used 1 t of dried thyme instead of 2 t of fresh thyme.
 
NOTE: The link for the Meatloaf recipe is above.  It used CSA share onions and had a great sauce that bakes on the top of the meatloaf.

Chai Cider

Read this recipe and had to make it!  When my youngest asked to go apple picking I was excited to go so that I could get the green, tart apples and the apple cider needed to make this recipe.  Then I needed to find some friends to drink it and I did just that Saturday night.  Chai Cider is a keeper for cool fall evenings and parties.
 


Chai Cider
from Masala Farm by Suvir Saran
 
Printable Version
 
1-2 small or medium Pippin or Granny Smith Apple
2 quarts apple cider or apple juice
¼ cup packed brown sugar
¼ t ground ginger
1-2 small or medium Oranges
2 Cinnamon sticks
1 t whole cloves
½ black peppercorns
2 Darjeeling tea bags or Trader Joe’s Ruby Red Chai tea bags
Fresh Cranberries or Craisins (optional)
 
Thinly slice apples and cut crosswise into bite size pieces.
 
Combine cider, brown sugar, ginger, apples, and oranges in a slow cooker.  Wrap cinnamon sticks, cloves, and peppercorns in a cheese cloth.  Tie to prevent from opening.  Add the cheese cloth package to the slow cooker.  Cook on low for 2 ½ - 3 hours until apples are tender.
 
Add tea bags and Craisins.  Steep tea bags for 10 minutes.  Remove tea bags and cheese cloth package.  Serve and Enjoy!
 
Note: The original recipe also suggests kumquats to be added with the apples and oranges. 

Friday, September 27, 2013

Recipe Reviewed: Bacon Broccoli Rice Bowl

A favorite special occasion recipe in our house is Bibimpop – a Korean dish.  We love this Cooking Light version.  The Bacon Broccoli Rice Bowl can become the quick, easy version. The kids loved it because bacon, rice, stir fried broccoli, and fried eggs are some of their favorites.   I read a couple of reviews of this recipe.  Two valuable suggestions – add avocado as one of the toppings and substitute tofu for bacon to make it vegetarian.
 
Bacon Broccoli Rice Bowl is a keeper!

Wednesday, September 25, 2013

Week Sixteen of 2013

We got...

Arugula, Broccoli, Carmen Peppers, Garlic, Leeks, Plum Tomatoes, Potatoes, Salad Mix, Tomatoes (Slicing), Tomatoes (small)
 
Fruit: Pears
 
My ideas....
 
Arugula and Carmen Peppers – The peppers will need roasted, but this Chickpea, RedPepper, Arugula salad looks tasty.
 
Broccoli – This Broccoli Cheese Soup looks so easy I might even make it for lunch one day.
 
Garlic, Potatoes, Salad Mix – This fairly quick recipe for Garlic Chicken and Potatoes and a Salad and you’ve got dinner.
 
Leeks – I told MyRecipes.com that I had Leeks and Peppers in my pantry and it told me about this Pasta with Leek, Pepper,and Chive Sauce.  It’s on this week’s menu.
 
Tomatoes – How about Chicken Parmesan?  This Chicken Parmesan with Oven Roasted Tomato Sauce uses Grape Tomatoes and GrilledChicken Parmesan calls for Plum Tomatoes.

Monday, September 23, 2013

Recipe Reviewed: Ricotta Pizza with Fresh and Roasted Tomatoes


Ever so rarely the tomatoes come in such abundance that they just don’t get used up by the next CSA pick up.  I couldn’t believe we hadn’t even touched the Ping Pong tomatoes we got Week Fourteen.  That was okay with me because I have wanted to try Cooking Light’s Aromatic Slow Roasted Tomatoes for years and in the October 2013 issue they have updated the recipe as SlowRoasted Grape Tomatoes.  The updated version is quicker.  I roasted myself some Ping Pong Tomatoes.
 
Then I didn’t know what to do with them.  That’s when I found the recipe for Ricotta Pizza with Fresh and Roasted Tomatoes.  YUM!
 
Other uses for Roasted Tomato:
 
Crostini with Ricotta and Roasted Tomato
Mix with Olive Oil and Serve with Crusty Bread
Pasta and Roasted Tomatoes
Add to Salad or Scrambled Eggs

Links:
Aromatic Slow Roasted Tomatoes
Slow Roasted Grape Tomatoes
Ricotta Pizza with Fresh and Roasted Tomatoes

Thursday, September 19, 2013

Recipe Reviewed: Sausages with Squash and Onions

So Simple!  My husband ate separately from us last night.  He came to find me to tell me how delicious this dish was.  You can’t beat a delicious and simple meal for a busy weeknight.
 


Wednesday Menu – Sausages with Acorn Squash and Onions, Orzo Pilaf
Farm Share Food – Delicata Squash, Sweet Dumpling Squash
 
Sausages with Squash and Onions
 
The original recipe uses Acorn Squash.  I used both Delicata Squash and both Sweet Dumpling Squash from the CSA share to make this dish.  They were all small and I appreciate leftovers for lunch the next day.  You can eat the skins of these small squash.  If roasted well, the skins just melt in your mouth.
 
I used chicken sausage.  The links were already cooked.  I added them to the tray after the squash had been cooking for 9-10 minutes at 475 degrees.
 
I used Parmesan cheese, dried Sage and Craisins instead of Asiago cheese and dried cherries.  If using dried Sage I would use ½ T. 

Wednesday, September 18, 2013

Week Fifteen of 2013

We got...

Bell Peppers, Broccoli, Broccoli Rabe, Carmen Peppers, Cauliflower, Garlic, Green Beans, Leeks, Salad Mix, Tomatoes (Slicing), Tomatoes (Small)

Fruit: Plums
 
My ideas....
 
Peppers (Bell and Carmen) – School has started and evenings are busy, this Slow Simmered Seafood Stew made in the crock pot will make sure dinner is ready for us when we get home from practice. 
 
Broccoli and Cauliflower – I’ve been waiting for years to get Broccoli and Cauliflower the same week to suggest this party pleasing salad that I’ve made many times, Parmesan Broccoli and Cauliflower Salad.
 
Broccoli Rabe and Garlic – Broccoli Rabe with Garlic and Golden Raisins would make a great side dish.  Follow the link for the recipe and find 3 additional variations on this recipe. 
 
Green Beans and Small Tomatoes – Greek Green Beans will be a great way to pair up Green Beans and the Small Tomatoes in this flavorful dish.
 
Leeks – This Sweet Leek Ricotta and Tomato Lasagne is so versatile.  You can make it in individual ramekins or in one large dish.  You can also freeze the individual or large group portions for later.
 
Slicing Tomatoes and Salad Mix– I’m serving these Crispy Grilled Chicken Thighs that include grilled Tomatoes in the recipe with a Salad and Crusty Bread.

Tuesday, September 17, 2013

Reader Suggested Recipe: Peach Crisp with Maple Cream Sauce

Peach Crisp with Maple Cream Sauce
 
A friend of mine suggested this peach crisp several weeks ago.  I promised to try it if I got peaches one more time in the CSA share.  As luck would have it we got some last week and I was hosting a meeting at my house Monday night.  Snacks should be served at this meeting and I knew this crisp would be perfect.
 
There are few items in the CSA share sacred to my husband – Corn on the Cob, Slicing Tomatoes, and Peaches.  With these items I am to do the bare minimum and let him enjoy them.  This makes up for the items that are not his favorites – bitter greens.  So last week’s peaches were maybe not well advertised.  Come Saturday he finds them and says “You didn’t tell me we got peaches!” and proclaims them delicious.  Shoot!  I still had enough on Monday to make the crisp.  He comes home from work, searches out a peach and says “Are the peaches in the oven?”  I had to admit that they were.  So, no more peaches for him, but all the ladies at my meeting proclaimed the crisp well worth it.

Monday, September 16, 2013

Arugula Salad with Mock Caesar Vinaigrette

I saw an idea for a Caesar Arugula Salad.  I was intrigued and always on the look for something to do with Arugula – one of the tougher greens to sell at our dinner table due to the bitterness.  While we love Caesar Salad, I don’t love buying anchovy fillets or a tube of anchovy paste because I just don’t use enough to make it worth it.  I combined two Caesar Salad recipes to come up with this Mock Caesar Vinaigrette.


 
Sunday MenuParmesan Crusted Grilled Cheese, Arugula Salad with Mock Caesar Vinaigrette, Corn on the Cob
Farm Share Food – Arugula, Garlic, Corn

 
Arugula Salad with Mock Caesar Vinaigrette
 
printable version

2 T plus 2 t olive oil, divided
¾ t favorite spice blend (Old Bay, Cajun Season)
2 clove garlic minced, divided
2 cups bread cubes (from leftover crusty bread)
2 t Dijon mustard
2 t Worcestershire sauce
½ t lemon zest
1 t lemon juice
1/8 t ground black pepper
4 cup Arugula
2 T parmesan cheese
 
Combine 2 t of olive oil with spice blend and half of the minced garlic.  Microwave for 20 seconds.  Add bread cubes and toss to coat.  Spread bread cubes on a baking sheet and bake at 400 degrees for 15 minutes until golden.
 
In small bowl combine the other half of the garlic, Dijon, Worcestershire, lemon zest and juice, and black pepper.  Add 2 T of olive oil slowly to create vinaigrette.
 
Toss Arugula, bread cubes, vinaigrette, and parmesan cheese to create salad.
 
This recipe was created by combining the recipes Creamy Caesar Salad with Spicy Croutons and Arugula Salad with Caesar Vinaigrette.
 
NOTE: The Parmesan Crusted Grilled Cheese sandwiches also use Arugula.  Follow the link above in the menu for the recipe.

Friday, September 13, 2013

Simple Marinated Peppers

This recipe is from
Masala Farm: Stories and Recipes from an Uncommon Life in the Country
by Suvir Saran


 
Saran is an accomplished chef who is from India and has a farm in upstate New York with his partner Charlie Burd.  This makes for an interesting collection of recipes!  I’ve loved every one I’ve tried. 
 
We got several peppers in this week’s CSA share, both Carmen and Poblano.  I still had several Carmen Peppers left from the previous week.  I also had a Jalapeno from some weeks back.  I needed to use all these peppers and my friend reminded me of how she made these marinated peppers last year when we were in the same situation.  I thought it would be interesting to have the contrast of both the sweet and spicy peppers to serve on crusty bread.  They all turned out delicious.
 
Simple Marinated Peppers
from Masala Farm by Suvir Saran
 
Printable Version
 
10-12 Peppers of any variety (Bell, Carmen, Poblano, Jalapeno)
¼ cup Extra Virgin Olive Oil
3 T Balsamic Vinegar
Kosher Salt
3 fresh Garlic cloves
 
Heat broiler to High.
 
Line a baking sheet with aluminum foil.  Lay peppers out on baking sheet.  Broil until blackened on all sides about 20 minutes.  Rotate peppers often while broiling.
 
Once blackened, wrap each pepper in a damp paper towel and place in a paper bag to steam.  Set bag aside for 20 minutes.
 
After the peppers have steamed do the following with each pepper.  Unwrap the pepper from the towel and pull out the stem.  Turn the pepper upside down over the sink or bowl to drain.  Peel off the blackened skins.  Make one cut down the length of the pepper and lay out flat to scrap off the seeds with a knife. 
 
In a glass dish whisk together the olive oil, vinegar, and a sprinkle of salt.  Thinly slice the Garlic Cloves.  Place an open pepper in the baking dish and sprinkle a few slices of garlic, then fold the pepper closed.    Do this for each pepper.  Cover the glass dish and refrigerate at a minimum overnight.

Thursday, September 12, 2013

Recipe Reviewed: One Pan Pasta

So intrigued when I saw this tip for One Pan Pasta! 
 
Wednesday Menu: One Pan Pasta, Salad
Farm Share Food: Plum Tomatoes, Garlic, Basil, Parsley, Salad Mix, Carmen Peppers
 
One Pan Pasta Link
 
The idea is you pile all the ingredients together in a skillet – pasta, tomatoes, onion, garlic, broth or water, olive oil, crushed red pepper, herbs, salt and pepper.


 
The original recipe calls for 4 ½ cups of water.  I used chicken broth for a richer flavor and I recommend 3 ½ cups.  The larger amount of broth made for a soupier version.  I had no fresh basil from the CSA this week, but had frozen cubes from earlier in the season, see them in the picture?  I did have some fresh CSA Parsley and did add some of that.



Then I brought the whole thing to a boil and stirred it a bit.  Covered it and let it simmer 10-15 minutes, until pasta is cooked.

 
And you get something that looks like this and is a delicious, simple pasta dinner!

Wednesday, September 11, 2013

Recipe Reviewed: Hummus Pita “Pizza”

You know dinner was a success when your youngest comes up and says, “Thank you for making such a yummy dinner Mom” and your husband says, “These are delicious!”


 
Monday Night Dinner: Hummus Pita “Pizza”, Garlic SautéedSpinach
Farm Share Food: Onion, Garlic, Tomato, Spinach
 
Hummus Pita “Pizza” - link
 
I used ground turkey instead of lamb because I had some in the freezer.  I toasted the pine nuts on the stove in a dry skillet stirring regularly until they began to brown.  I didn’t have any fresh herbs, but I did have a Mariachi pepper left, so I sliced that up small and thin to sprinkle on instead of cilantro.  I might have to make this again this week because we got all kinds of tomatoes and cilantro.
 
Follow the link above for the method I used for the Garlic Sautéed Spinach.

Week Fourteen of 2013

We got...

Arugula, Carmen Pepper, Corn, Delicata Squash, Fennel, Garlic, Green Beans, Poblano Pepper, Salad Mix, Spinach, Tomato (Ping Pong), Tomato (Plum), Tomato (Slicing), Cilantro

Fruit: Peaches
 
My ideas....
 
Arugula, Garlic, Tomatoes – On this hot and humid day this Grilled Chicken Salad with Gazpacho Dressing looks good.
 
Carmen Pepper, Poblano Pepper – to continue the” it’s hot out” theme, this Spicy Thai Basil Chicken could be a good lettuce wrap.
 
Delicata Squash – and then when it cools down, we can all enjoy these Delicata Rings with Sage.
 
Fennel and Spinach – sounds like a heavy dish, but picture looks like a light dish – will have to try Shrimp Linguine with Ricotta, Fennel and Spinach.
 
Green Beans and Ping Pong Tomatoes – I recently had a delicious green bean and tomato dish.  I’ve been looking for another recipe to make with this combination, Penne and Green Beans with Burst TomatoTarragon Sauce looks like a good candidate.

Monday, September 9, 2013

Recipe Reviewed: Braised Beans and Chickpeas


A lovely layered dish that took care of itself while I prepared the rest of dinner.
 
Sunday Menu: Pad Thai, Braised Beans and Chickpeas, Corn on the Cob
Farm Share Food: Garlic, Onion, Green Beans, Basil, Corn
 
Braised Beans and Chickpeas
 
I used my CSA onion in place of the shallot in this recipe.  I used only about ¼ of the onion, thinly sliced.  I had basil frozen from earlier in the season.  I used two cubes for yesterday’s version.  The recipe suggests leaving some of the water from cleaning the beans on so that the beans remain tender during the cooking process. 
 
This dish required very little attention.  I heated the olive oil, then tossed in the onion, red pepper flakes, and salt.  I put the green bean on top of this and didn’t stir.  10 minutes later I added the chickpeas and basil.  Again I didn’t stir and after another 10 minutes and a sprinkle of lemon juice this dish came out perfect. 

Wednesday, September 4, 2013

Week Thirteen of 2013


We got...

Broccoli, Carmen Peppers, Corn, Garlic, Green Beans, Onion, Salad Mix, Spinach, Squash, Tomatoes (Slicing), Tomatoes (small)

Fruit: Apples
 
My ideas....
 
Broccoli – In my notes about this Cheesy Penne with Broccoli it says my oldest will eat this.  With that said, seems like the perfect meal for back to school.
 
Garlic – Interested to try these Shrimp Scampi Meatballs in Garlicky Broth.
 
Green Beans – Always excited about ground turkey recipes, this Spicy Turkey and GreenBean Stir Fry looks like a winner.
 
Spinach – I was looking for a quick and easy Spinach Salad and came across this list of options.  I haven’t decided which one to try yet.
 
Sweet Dumpling Squash – After poking around on the internet I can report that these cute little squash are perfect for roasting and stuffing.  An all-time favorite recipe of mine are sausage meatballs with spaghetti squash, so I think I’ll like this Sausage StuffedSweet Dumpling Squash.
 
Tomatoes and Corn – This Tomato Stack Salad with Corn and Avocado looks like a wonderful way to say goodbye to summer produce.
 
Apples – Tried the apples and they were tart.  Thought it might be time to make an Ooey Gooey Apple Cake.

Thursday, August 29, 2013

Recipe Reviewed: Spicy Cherry Tomatoes

This recipe is a breeze to put together.  The spiciness comes from the crushed red pepper infused in the oil and the raw shredded garlic thrown in at the end of cooking when the tomatoes come off the heat.  I only needed to cook the tomatoes 5 minutes until they were soft and blistering, not the suggested 10 minutes.
 
Spicy Cherry Tomatoes makes a great side dish with a meal also served with crusty bread.  The crusty bread dipped into the spicy cherry tomatoes is fiery and flavorsome.
 

Wednesday, August 28, 2013

Recipe Reviewed: Tzatziki Sauce

Tuesday Menu – Falafel, Tzatziki Sauce, Salad Naan
Farm Share Food – Cucumber, Garlic, Head Lettuce, Slice Tomato, Carmen Peppers
 
Tzatziki Sauce
 
I was drawn to this recipe because it suggests blending the ingredients together.  Uhmmm, I thought I wonder what texture will result?  It was pretty soupy, almost like a salad dressing.  I did like blending the cucumbers, as opposed to shredding them like in other Tzatziki Sauce recipes I’ve made.  I’d recommend keeping most of the yogurt out until after the ingredients have been blended and then whisking it in.  I think that would thicken the sauce.

Week Twelve of 2013

We got...

Bok Choi, Broccoli, Carmen Peppers, Corn,  Cucumber, Eggplant, Garlic, Head Lettuce, Mariachi Peppers, Potatoes, Tomatoes (slicing), Tomatoes (small)

Fruit: Plums
 
 
My ideas....
 
Bok Choi and Broccoli – I made this Shrimp and Broccoli Stir Fry recently and enjoyed the simplicity of it.  It makes for a tasty dinner.  I plan to use a small amount of Bok Choi to replace the scallions.
 
Carmen Peppers, Mariachi Peppers, Bok Choi – This Soba Noodle Salad seems just the thing for a new way to use all these lovely peppers.  Again the Bok Choi is going to be a replacement, in this dish for scallions and snow peas.
 
Cucumber – I want to make my own Tzatziki Sauce to go with some Falafel I have on hand.
 
Eggplant and Tomatoes – I haven’t made my favorite Kashmiri Eggplant yet this summer, this week’s Eggplant is the perfect size for one of my favorite dishes.
 
Garlic – I want to try this Garlic Soup with Poached Eggs.
 
Potatoes – Hoping to take this Spiced Potato Salad poolside for one last picnic.
 
Tomatoes – I want to try both these simple tomato dishes Spicy Cherry Tomatoes and Roasted Tomato and Ricotta Crostini.