Keeper!!!
This is a dish I think is perfect for the CSA. I might just make this a bunch of times while we have peppers, onions, and tomatoes coming home from the CSA. I think I might even add eggplant, greens, summer squash, or zucchini. But then…all those vegetables I just mentioned, plus the peas the original recipe calls for can be frozen and would turn out great in this Korma. It could also be turned into a vegetarian version or you could use shredded chicken to replace the shrimp.
Hope you love it too!
Thursday Menu – Shrimp Korma, Coconut Rice, Salad
Farm Share Food – Bell Pepper, Onion, Salad Mix, Cucumber
Shrimp Korma
Friday, July 29, 2011
Quesadilla Formula
My first ever posting on quesadillas said they are great because you can add anything to them. As I was making quesadillas for a pool side dinner I thought rather than post a specific recipe, I’d post my formula for making quesadillas.
Wednesday Menu – Quesadillas, Salad, Basil Pesto Balsamic Vinaigrette
Farm Share Food – Onions, Sweet Pepper, Summer Squash, Zucchini, Cucumber, Salad Mix, Basil
Quesadilla
Vegetable Mixture
1-2 T olive oil
1 small onion, sliced
2 t seasoning (salt and pepper, fajita seasoning, taco seasoning, season salt, etc)
1 ½ cups vegetables, slices or rough chopped
Vegetables from our 2011 CSA (as of Week 7) that would work well in a quesadilla…
…Arugula, Chard, Eggplant, Garlic Scapes, Kale, Onions, Peppers, Scallions, Spinach, Summer Squash, Sweet Corn (niblets), Zucchini, Cilantro
Heat olive oil in a skillet. Add onions and seasoning. Cook until onions begin to soften. Add vegetables and cook until softening and beginning to brown. Transfer to a bowl and set aside.
Building the Quesadilla
6 Whole Wheat Tortillas
Olive Oil, for brushing
2 cups cheese (Cheddar, Monterey Jack (with jalapenos, maybe), Taco or Mexican blend)
Vegetable Mixture
Shredded Chicken, Ground Beef, Black Beans (Optional)
Heat Foreman Grill, Grill Pan, or Griddle.
Brush one side of tortilla with oil and place oil side down on cooking surface. Place a handful of cheese on one half of tortilla. Top with about 2 T of vegetable mixture and a bit of the protein, if using. Fold over the other half of the tortilla. Grill on both sides for 2-3 minutes.
Allow to cool and then use pizza cutter and cut into quarters for easy eating and dipping into salsa.
Basil Pesto Balsamic Vinaigrette
Add 1 T of Basil Pesto to this Balsamic Vinaigrette
NOTE: I don't rub the bowl with garlic, I add garlic powder to the vinaigrette, about 1/8 t
Wednesday Menu – Quesadillas, Salad, Basil Pesto Balsamic Vinaigrette
Farm Share Food – Onions, Sweet Pepper, Summer Squash, Zucchini, Cucumber, Salad Mix, Basil
Quesadilla
Vegetable Mixture
1-2 T olive oil
1 small onion, sliced
2 t seasoning (salt and pepper, fajita seasoning, taco seasoning, season salt, etc)
1 ½ cups vegetables, slices or rough chopped
Vegetables from our 2011 CSA (as of Week 7) that would work well in a quesadilla…
…Arugula, Chard, Eggplant, Garlic Scapes, Kale, Onions, Peppers, Scallions, Spinach, Summer Squash, Sweet Corn (niblets), Zucchini, Cilantro
Heat olive oil in a skillet. Add onions and seasoning. Cook until onions begin to soften. Add vegetables and cook until softening and beginning to brown. Transfer to a bowl and set aside.
Building the Quesadilla
6 Whole Wheat Tortillas
Olive Oil, for brushing
2 cups cheese (Cheddar, Monterey Jack (with jalapenos, maybe), Taco or Mexican blend)
Vegetable Mixture
Shredded Chicken, Ground Beef, Black Beans (Optional)
Heat Foreman Grill, Grill Pan, or Griddle.
Brush one side of tortilla with oil and place oil side down on cooking surface. Place a handful of cheese on one half of tortilla. Top with about 2 T of vegetable mixture and a bit of the protein, if using. Fold over the other half of the tortilla. Grill on both sides for 2-3 minutes.
Allow to cool and then use pizza cutter and cut into quarters for easy eating and dipping into salsa.
Basil Pesto Balsamic Vinaigrette
Add 1 T of Basil Pesto to this Balsamic Vinaigrette
NOTE: I don't rub the bowl with garlic, I add garlic powder to the vinaigrette, about 1/8 t
Wednesday, July 27, 2011
Week 7 of 2011
We got…
Beets, Cantaloupe, Cucumber, Green Beans, Head Lettuce, Salad Mix, Onions, Sweet Peppers, Summer Squash, Zucchini, Basil, Cilantro
Fruit: Peaches
My plans…
Beets
Anyone have some ideas for beets? I’m fresh out.
Cantaloupe and Cucumber
I have a recipe I’ve wanted to try for Grilled Fish with Spicy Cantaloupe Cucumber Salad from Everyday Food.
Green Beans
I think these are what I’ll freeze this week.
Head Lettuce and Salad Mix
I feel like I have A LOT of lettuce. I thought I should at least offer up a salad dressing suggestion. Here is an Easy Caesar Dressing, no anchovies.
Onions
No specific plans for these, but just wanted to say I love the onions from our CSA the last three weeks.
Sweet Peppers and Onions
I’m going to make this Shrimp Korma. It calls for frozen peas and I have some of those from the farmer’s market early in the season.
Summer Squash and Zucchini
Hoping for a dinner trip to the pool…I’ll make Quesadillas to pack. This is a recipe for Zucchini Chard Quesadillas. I’ll either skip the greens or use some of the Kale I’ve been freezing.
Beets, Cantaloupe, Cucumber, Green Beans, Head Lettuce, Salad Mix, Onions, Sweet Peppers, Summer Squash, Zucchini, Basil, Cilantro
Fruit: Peaches
My plans…
Beets
Anyone have some ideas for beets? I’m fresh out.
Cantaloupe and Cucumber
I have a recipe I’ve wanted to try for Grilled Fish with Spicy Cantaloupe Cucumber Salad from Everyday Food.
Green Beans
I think these are what I’ll freeze this week.
Head Lettuce and Salad Mix
I feel like I have A LOT of lettuce. I thought I should at least offer up a salad dressing suggestion. Here is an Easy Caesar Dressing, no anchovies.
Onions
No specific plans for these, but just wanted to say I love the onions from our CSA the last three weeks.
Sweet Peppers and Onions
I’m going to make this Shrimp Korma. It calls for frozen peas and I have some of those from the farmer’s market early in the season.
Summer Squash and Zucchini
Hoping for a dinner trip to the pool…I’ll make Quesadillas to pack. This is a recipe for Zucchini Chard Quesadillas. I’ll either skip the greens or use some of the Kale I’ve been freezing.
Tuesday, July 26, 2011
Grilled Eggplant Sandwich
I love these onions we have been getting in our CSA!They are delicate and have good taste in a salad, not overpowering like a regular yellow onion, and they are hearty enough for cooking. The original recipe for last night’s sandwich called for red onion, but these were just perfect.
Meatless Monday Menu – Grilled Eggplant Sandwich, Quick Dill Pickles
Farm Share Food – Eggplant, Onion, Basil, Dill
I found this recipe in Everyday Food. It’s a keeper!
We aren’t huge fans of dill, so for us this was a good way to use the dill from the CSA. I let the dill soak with the pickles all day and then took it out when it was time to serve the pickles. I would have made it with our CSA cucumbers, but those are so loved around here I didn’t get a chance. I made them with Kirby cucumbers.
Grilled Eggplant Sandwich
From Simply Recipes
We aren’t huge fans of dill, so for us this was a good way to use the dill from the CSA. I let the dill soak with the pickles all day and then took it out when it was time to serve the pickles. I would have made it with our CSA cucumbers, but those are so loved around here I didn’t get a chance. I made them with Kirby cucumbers.
Grilled Eggplant Sandwich
From Simply Recipes
Yummy! I used my Foreman grill just because of the busyness of the day. Would love to make them again outside on the grill. The tomato and onion soaked in the vinegar mixture is the key to the flavor of these sandwiches.
Monday, July 25, 2011
Keeping Up with the CSA – Week 6
Frozen Carrots
I sliced the carrots, blanched them in boiling water for two minutes, drained them and cooled them. I used a freezer bag to store them in the freezer. As always I relied on my favorite website for freezing vegetables.
Frozen Stored Summer Squash and Zucchini
“From Asparagus to Zucchini” suggests freezing puree of Summer Squash or Zucchini to be used in soups. I thought this sounded like a great idea. Again learning from the Missouri Extension site, I blanched chunks of Summer Squash and Zucchini for 2 minutes – separate batches for each vegetable.
I then froze them the same way I do herbs. I reserved ¾ cup of the puree – a mix of the two and made muffins for breakfast.
Basil
Sitting in the library recently while my children were enjoying the Summer Reading Program I was perusing a volume of Cook’s Illustrated. For storage of Basil Pesto they suggested blanching the basil leaves for 20-30 seconds to retain the bright green color and to discourage browning of the pesto. They suggest it is not worth blanching if you are going to use the pesto right away, but that it is wonderful for storing pesto.
Parsley
I wanted to try a new Parsley Pesto. I tried Parsley Pesto with Sundried Tomatoes from elanaspantry.com. The sundried tomatoes add a wonderful richness. We’ll have it tomorrow night with penne pasta.
I sliced the carrots, blanched them in boiling water for two minutes, drained them and cooled them. I used a freezer bag to store them in the freezer. As always I relied on my favorite website for freezing vegetables.
Frozen Stored Summer Squash and Zucchini
“From Asparagus to Zucchini” suggests freezing puree of Summer Squash or Zucchini to be used in soups. I thought this sounded like a great idea. Again learning from the Missouri Extension site, I blanched chunks of Summer Squash and Zucchini for 2 minutes – separate batches for each vegetable.
I then froze them the same way I do herbs. I reserved ¾ cup of the puree – a mix of the two and made muffins for breakfast.
Basil
Sitting in the library recently while my children were enjoying the Summer Reading Program I was perusing a volume of Cook’s Illustrated. For storage of Basil Pesto they suggested blanching the basil leaves for 20-30 seconds to retain the bright green color and to discourage browning of the pesto. They suggest it is not worth blanching if you are going to use the pesto right away, but that it is wonderful for storing pesto.
Parsley
I wanted to try a new Parsley Pesto. I tried Parsley Pesto with Sundried Tomatoes from elanaspantry.com. The sundried tomatoes add a wonderful richness. We’ll have it tomorrow night with penne pasta.
Thursday, July 21, 2011
Shredded Chicken with Kale and Lentils
The Shredded Chicken with Kale and Lentils met my expectations, and was a wonderful meal on a hot day! Make this!
I wasn’t as enthused about the Moroccan Carrot Salad. But I also made several mistakes. As I’m looking over the recipe now I realize I forgot the chickpeas – major ingredient. I also realized when serving it I forgot the cilantro. That would have been nice for flavor, but also because finding good ways to use the CSA herbs is a constant challenge. Maybe I should give this salad another chance, if you do let me know what you think.
Wednesday Menu – Shredded Chicken with Kale and Lentils, Moroccan Carrot Salad, Naan
Farm Share Food – Onion, Kale, Carrots
Other Local Food – Thyme from the garden
Moroccan Carrot-Chickpea Salad
From EveryDay with Rachael Ray June/July 2011
Shredded Chicken with Kale and Lentils
From Everyday Food April 2011
Printable Version
2 cups dried lentils
½ t kosher salt
1/8 t crushed red pepper flakes
1 T olive oil
1 onion, chopped
1 t fresh thyme leaves
Salt and pepper
1 bunch kale, stems removed, rough chopped
1 cup shredded chicken (leftover grilled or roasted chicken would be perfect to shred for this dish)
In a medium saucepan cover lentils with water, 1 inch above the lentils. Add the salt and pepper flakes. Bring to a boil, then turn down the heat and simmer for 15 minutes – until lentils are tender. Remove from the heat and set aside.
In a skillet heat the olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cook for about 5 minutes, until the onion softens. Add the kale to the onion mixture and cook until wilted and tender, 4-6 minutes.
Place the lentils in a large mixing bowl. Add the onion kale mixture and the shredded chicken. Mix to combine. Serve with Naan.
I wasn’t as enthused about the Moroccan Carrot Salad. But I also made several mistakes. As I’m looking over the recipe now I realize I forgot the chickpeas – major ingredient. I also realized when serving it I forgot the cilantro. That would have been nice for flavor, but also because finding good ways to use the CSA herbs is a constant challenge. Maybe I should give this salad another chance, if you do let me know what you think.
Wednesday Menu – Shredded Chicken with Kale and Lentils, Moroccan Carrot Salad, Naan
Farm Share Food – Onion, Kale, Carrots
Other Local Food – Thyme from the garden
Moroccan Carrot-Chickpea Salad
From EveryDay with Rachael Ray June/July 2011
Shredded Chicken with Kale and Lentils
From Everyday Food April 2011
Printable Version
2 cups dried lentils
½ t kosher salt
1/8 t crushed red pepper flakes
1 T olive oil
1 onion, chopped
1 t fresh thyme leaves
Salt and pepper
1 bunch kale, stems removed, rough chopped
1 cup shredded chicken (leftover grilled or roasted chicken would be perfect to shred for this dish)
In a medium saucepan cover lentils with water, 1 inch above the lentils. Add the salt and pepper flakes. Bring to a boil, then turn down the heat and simmer for 15 minutes – until lentils are tender. Remove from the heat and set aside.
In a skillet heat the olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cook for about 5 minutes, until the onion softens. Add the kale to the onion mixture and cook until wilted and tender, 4-6 minutes.
Place the lentils in a large mixing bowl. Add the onion kale mixture and the shredded chicken. Mix to combine. Serve with Naan.
Wednesday, July 20, 2011
Week 6 of 2011
Week 6 of 2011
We got…
Carrots, Cucumber, Eggplant, Head Lettuce, Onions, Red Russian Kale, Salad Mix, Summer Squash, Sweet Corn, Zucchini, Basil, Cilantro, Dill, Parsley
Fruit: Peaches
My plans…
Carrots
This Moroccan Carrot-Chickpea Salad would be good one night poolside for dinner.
I hope to freeze some of these too!
Cucumber and Dill
My son loves pickles. Here is a Quick Dill Pickle recipe that will be fun to try.
Eggplant
The eggplant we got was small. I’m going to make Goan Eggplant. They are fried slices of eggplant and would work well as an appetizer or side dish.
Red Russian Kale
I am going to make this Shredded Chicken with Kale and Lentils. I read the title and thought it sounded like a heavy winter dish, but then I reviewed the recipe and I could see serving this room temperature on a hot summer day. It shouldn’t heat up the kitchen too much either.
Summer Squash and Zucchini
I am going to make puree out of these and freeze them for winter soups. I may reserve a little of the puree and make muffins one morning for breakfast.
Cilantro
I plan to make a Cilantro Lime Vinaigrette in “From Asparagus to Zucchini”
Basil, Cilantro, and Parsley
I will make pesto to freeze out of all of these. I plan to try and new Parsley Pesto this week.
We got…
Carrots, Cucumber, Eggplant, Head Lettuce, Onions, Red Russian Kale, Salad Mix, Summer Squash, Sweet Corn, Zucchini, Basil, Cilantro, Dill, Parsley
Fruit: Peaches
My plans…
Carrots
This Moroccan Carrot-Chickpea Salad would be good one night poolside for dinner.
I hope to freeze some of these too!
Cucumber and Dill
My son loves pickles. Here is a Quick Dill Pickle recipe that will be fun to try.
Eggplant
The eggplant we got was small. I’m going to make Goan Eggplant. They are fried slices of eggplant and would work well as an appetizer or side dish.
Red Russian Kale
I am going to make this Shredded Chicken with Kale and Lentils. I read the title and thought it sounded like a heavy winter dish, but then I reviewed the recipe and I could see serving this room temperature on a hot summer day. It shouldn’t heat up the kitchen too much either.
Summer Squash and Zucchini
I am going to make puree out of these and freeze them for winter soups. I may reserve a little of the puree and make muffins one morning for breakfast.
Cilantro
I plan to make a Cilantro Lime Vinaigrette in “From Asparagus to Zucchini”
Basil, Cilantro, and Parsley
I will make pesto to freeze out of all of these. I plan to try and new Parsley Pesto this week.
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