Paella Stuffed Poblanos

We had these amongst a hodge-podge, crazy dinner plate as we rushed from a day of work and school out to an evening event.
 
These were quick and easy!  I enjoyed trying manchego cheese for first time.  Thanks Grandma for the poblanos from your garden.
 
Paella-Stuffed Poblanos

Week 19 of 2011

We got...  
Arugula, Beefsteak Tomatoes, Butternut Squash, Mustard Greens, Onions, Red Potatoes, Sweet Potatoes, Turnips
 
Fruit: Apples
 
My plans...
 
Arugula
I would like to make some Arugula Pesto to freeze.  Maybe some will find its way onto roasted potatoes or used as a pizza sauce.

Beefsteak Tomatoes
I think I’m just going to enjoy the fact that we are still getting tomatoes in October.
 
Butternut Squash
I can’t wait to try a recipe in Everyday Food vol. 86 for Braised Chicken with Butternut Squash and Cranberries.  I can’t share the link because it’s not up on their website yet. 
 
Mustard Greens
After working with these last week I thought I’d like to make Braised Mustard Greens.  This recipe on epicurious.com looks like a good way to go.

Onions

Our farm has a tremendous yield of onions this year - a joy amidst all the trials from Hurricane Irene.  I’m very happy to have them and will use them for as long as I can.

 

Potatoes and Turnips

I found this great roasted chicken recipe in the spring that featured spring vegetables.  I’m thinking of adapting it for winter vegetables.  I’ll be using beets, potatoes, radishes, and turnips.

Roast Chicken with Spring Vegetables

Skillet Lasagna with Mustard Greens

I made my beloved Skillet Lasagna with our CSA Mustard Greens.  They had a zingy bite that but an interesting twist on the usual Lasagna flavors.  
Monday Menu – Skillet Lasagna
Farm Share Food – Tomatoes, Garlic, Carrots, Mustard Greens
 
Skillet Lasagna

NOTES: Rough chop the greens.  Depending on your preference you may want to boil the greens down before adding them to the lasagna.  Boiling them will increase their tenderness.  Last night I used double the carrots and didn’t add any zucchini. 

Grilled Chicken and Eggplant Stacks

These were fun to make.  These stacks are a little bit elegant and would be fun when you have guests to dinner.   
Sunday Menu – Grilled Chicken and Eggplant Stack with Fire Roasted Tomato Sauce, Salad
Farm Share Food – Eggplant, Garlic, Onion, Basil, Salad Mix, Tomato, Carmen Pepper
 
Grilled Chicken and Eggplant Stack with Fire Roasted TomatoSauce

NOTES:  I doubled the amount of crushed red pepper and it had a nice bite but wasn’t overly spicy.  So if you like a kick I recommend you use the crushed red pepper generously.  I didn’t have any fresh basil, but lots of frozen cubes from the summer.  I just melted a cube or two into the sauce.  I did my grilling on my electric indoor grill.  While the chicken and eggplant were grilling I was able to make the sauce.  We needed a nice bit of crusty bread to go with dinner last night – hope you have some on hand when you make this.

Keeping up with the CSA

I spent some time yesterday getting vegetables into storage.  
Peppers – Jalapenos, Poblanos, and Sweet
 
My mother in law gave me a bag of Poblanos, we got Jalapenos this week from the CSA, and we’ve gotten lots of peppers this season.  I simply cut them into strips or diced them and put them in the freezer.  I know have bags of Jalapenos, Poblanos, and Sweet Peppers in the freezer for winter stews, braises, or casseroles. 
 
Butternut Squash
 
I peeled and chopped the squash into 2inch cubes.  These went into a freezer bag.  Butternut Squash freezes nicely for stews, soups, braises, or roasts.
 
Broccoli Rabe and Garlic
 
I have a great recipe for Orecchiette with Broccoli Rabe,Oregano, and Lemon.  I made part of this recipe, put it in the freezer, and will complete the dish one night for dinner.  Here is what I did...
 
Spicy Broccoli Rabe with Pasta (for the freezer)
 
Bring about 4 cups of water to boil in a deep skillet.  Add one bunch of broccoli rabe (stems removed and roughly chopped).  Boil for 4 minutes.  Drain and reserve.  Heat ¼ cup of olive oil over medium high heat.  Add 3 cloves of garlic (sliced) and ½ t of crushed red pepper.  Cook for 2-3 minutes until garlic starts to brown.  Remove from heat and toss Broccoli Rabe in the oil mixture.  Allow to cool.  When cool put in a freezer container and store in the freezer.
 
When you are ready to make the broccoli rabe for dinner, defrost the mixture.  Prepare a half a pound of pasta (penne or orecchiette) and brown some chicken sausage slices.  Warm the broccoli rabe mixture with the chicken sausage once it has browned.  Toss in the pasta, drizzle with a little lemon juice and serve with parmesan cheese.

Tomato-Onion Casserole

I was able to cook some while I wasn’t blogging.  We still had to eat even if Mommy was feeling a little overwhelmed.

This Tomato-Onion Casserole was easy.  We are still getting great, farm tomatoes, and some beautiful days.  BUT on those drizzly, chilly days this is a warming way to use those farm tomatoes.

 
Menu – Pesto Grilled Salmon, Tomato-Onion Casserole, Angel Hair Pasta
Farm Share Food – Tomatoes, Onions
 
 It is a pretty simple recipe and it makes sense to just follow the link.

Tomato-Onion Casserole

Week 18 of 2011

It’s been a busy couple of weeks and I’ve missed the blog.  I’ve taken on some new responsibilities and they took me by surprise.  It’s good to be back!
 
We got...
 
Beefsteak Tomatoes, Beets, Butternut Squash, Carrots, Eggplant, Jalapenos, Mustard Greens, Onions, Salad Mix
 
Fruit: Apples

My plans...
 
Beefsteak Tomatoes
Already today I crushed several tomatoes with my immersion blender.  I’ll freeze these to make dishes like Chicken Tikka Masala during the winter.

Butternut Squash

Cooking Light did a recipe make over and came up with this Creamy, Light Macaroni and Cheese that is packed with Squash.

Eggplant

I’ve been saving this recipe for a while...this week I’ll try Grilled Chicken and Eggplant Stacks with Fire Roasted Tomato Sauce.

Mustard Greens and Tomatoes

I am going to make the Skillet Lasagna I love so much with Mustard Greens as a substitution for the spinach.