Breakfast Menu – Fiesta Bake
http://purplecook.blogspot.com/2010/10/fiesta-bake.html
Farm Share Produce – Beefsteak Tomatoes
Lunch Menu – Tortellini Soup with Carrots and Broccoli Rabe, Crusty Bread
http://purplecook.blogspot.com/2010/10/tortellini-soup-with-carrots-and.html
Farm Share Produce – Onion, Carrots, Broccoli Rabe
Saturday, October 30, 2010
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.
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.
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.
http://purplecook.blogspot.com/2010/10/oven-roasted-broccoli.html
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.
http://purplecook.blogspot.com/2010/10/oven-roasted-broccoli.html
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…
Tomatoes
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.
Carrots
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.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107395
Beefsteak Tomatoes, Braising Mix, Broccoli, Butternut Squash, Carrots, Cauliflower, Onion, Potatoes, Salad Mix
Fruit – Apples
My ideas…
Tomatoes
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.
Carrots
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.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107395
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
www.roxburyfarm.com
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
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
www.roxburyfarm.com
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
http://www.foodnetwork.com/recipes/good-eats/oven-roasted-broccoli-recipe/index.html
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.
Sunday Menu – Chicken Sandwiches, Oven Roasted Broccoli
Farm Share Produce – Broccoli
Oven Roasted Broccoli
http://www.foodnetwork.com/recipes/good-eats/oven-roasted-broccoli-recipe/index.html
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.
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