Chicken and Butternut Squash Skillet Pie

This recipe was adapted from Bon Appetit: http://www.bonappetit.com/recipe/skillet-chicken-pot-pie-with-butternut-squash#recipe-ingredients

Chicken and Butternut Squash Skillet Pie

2-3 Tbs bacon grease or grapeseed oil, for greasing pan
2 large chicken thighs, chopped into small cubes
1 small onion, diced
1 small butternut squash, peeled, seeded and cubed (peel with a potato peeler - it's easy, then cut in half, scoop out seeds, and chop)
1 small bunch kale, center ribs discarded, leaves chopped
2 tsp minced garlic (about 2 large cloves)
1 Tbs Wildtree Herb Grilling Marinade
1 Tbs Wildtree Chicken or Vegetable Bouillon Base
1/4 cup flour
2-3 cups water
salt and pepper to taste
grated nutmeg to taste

1 sheet frozen puff pastry, defrosted
1 egg, beaten with a bit of water

Preheat oven to 425 F. Heat oil or grease in large cast iron skillet. Add chicken and saute about 5-7 mins, stirring occasionally, until browned but not cooked through. Add onion, squash and kale. Saute another 5-10 mins or until onions are translucent and tender. Add garlic, Wildtree spices, and flour. Stir one minute. Add water slowly, while stirring. Use as much water as you want until your gravy is as thick or thin as you want it. I did about 2.5 cups. Add salt, pepper and nutmeg to taste. Simmer, stirring often, until squash begins to soften, about 10 mins. Add more water if needed. Turn off heat.

Roll out puff pastry using a bit of flour to keep from sticking. Place over skillet and brush with egg wash. Vent by cutting a few slits in the top. Place in preheated oven for 15 mins. Turn oven down to 375 F and continue baking another 10-15 mins or until deep golden brown. Remove from oven and let rest 5-10 mins before serving, if you can stand the wait!

Chicken and Wild Rice

I had a lot of leftover shredded chicken from making chicken soup last night and I needed to make dinner tonight without going to the store today. So, I pulled together this chicken and rice casserole type dish, sans the canned cream-of-chemicals-and-who-knows-what-else-soup. Wild rice is lower glycemic than regular white rice and possibly more so than brown rice, too. This came out really tasty, but the picture not so much. Sorry!

Chicken and Wild Rice Recipe
1 Tbs butter
1 Tbs EVOO
1 onion, chopped
3 cloves garlic, minced
1½ cups uncooked wild rice blend
½ tsp sea salt
½ tsp dried marjoram
fresh cracked black pepper
1 (4 oz) can sliced mushrooms
4 cups cooked cubed or shredded chicken
1½ cups chicken stock
1 cup heavy cream
½ cups dry white wine
¼ cup sour cream

Heat dutch oven over medium heat. When hot, add butter and olive oil and heat through. Add onion and saute until beginning to soften. Add garlic and saute another minute. Add rice and saute a few minutes until beginning to brown, stirring frequently. Add salt, marjoram and pepper. Add mushrooms, chicken and stock. Stir to deglaze bottom of pot. Pour in cream, stirring. Add wine and sour cream. Bring to a simmer and then cover and transfer to preheated 375°F oven. Cook one hour or until rice is tender and liquid absorbed. Serve with green salad or another green veggie of choice :)

Week 52!

I hope everyone had a very merry Christmas and was able to spend some time reflecting on the amazing, miraculously true story that we celebrate in Christmas.

One whole year done!! Even though each week has not been a full meal plan, I feel pretty great about completing a whole year of blogging. Here is the last week of the year!

Moroccan Winter Squash Quinoa (from Epicurious.com)
Stew

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Pinch of saffron (I did not use this)
• 1 cup water
• 1 14.5 ounce can diced tomatoes, undrained
• 2 tablespoons fresh lemon juice
• 1 butternut squash (or similar), peeled and cubed
• 2 carrots, scrubbed well and sliced thick

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Quinoa

• 1 cup quinoa
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped peeled carrot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 2 cups water
• 1/2 cup chopped fresh cilantro, divided
• 2 teaspoons chopped fresh mint, divided

Rinse quinoa well in fine mesh colander or sieve and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Sauté until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Stir half of cilantro and half of mint into stew. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. 

Braised Maple-Bourbon Pork with Beans (in the slow cooker, adapted from Williams-Sonoma), this makes enough for a crowd, 8-10 servings. Feel free to half the recipe if that is more appropriate for you :)

2 lb boneless pork shoulder, cut into 4 pieces

kosher salt and cracked pepper

1 Tbs grapeseed or olive oil

2 lb keilbasa (2 large links), each cut into 3 pieces

3 yellow onions, diced

2 stalks celery, diced

1 Tbs minced garlic

3 Tbs tomato paste

2 tsp chopped fresh thyme

1 bay leaf

1/4 cup bourbon

1 (14.5 oz) can diced tomatoes

1 1/2 lbs dried cannellini beans, soaked overnight and drained

1/4 cup maple syrup

3 cups chicken broth

4 oz bacon, diced

2 cups fresh bread crumbs

1 tsp chopped fresh sage

2 Tbs chopped fresh flat-leaf parsley

Season pork lightly with salt and pepper. Warm oil in dutch oven over med-high heat and brown pork. Transfer to slow cooker and in same dutch oven brown sausages. Transfer to slow cooker and cook onions and celery in same dutch oven over med heat. Add garlic, tomato paste, thyme and bay leaf. Cook one minute. Add bourbon and cook another min. Add all to slow cooker.

Into slow cooker, add tomatoes, beans, maple syrup and broth. Nestle pork into bean mixture and arrange sausages around pork. Cover and cook on high until beans are tender, upto 10 hours. Skim off fat and discard bay leaf. Season with salt and pepper. 

In large saute pan or cast iron skillet over med-high heat, cook bacon until crisp. Pour off all but 1 Tbs fat (reserve rendered bacon fat for another use) and add bread crumbs and sage to pan. Cook 4 mins, stirring. Stir in parsley and bacon. Sprinkle over pork mixture. If your slow cooker insert allows, you can finish the dish in a 400 F oven for about 5 mins.

Spice Roasted Chicken and Root Vegetables, serves 4
2 medium red onions, cut into wedges
2 lbs mixed root veggies of choice (carrots, parsnips, etc), cut into 3" pieces
2 Tbs EVOO
Kosher salt and cracked pepper
4 small chicken legs (thighs and drumsticks, so 8 total)
2 tsp paprika
1 tsp ground cinnamon

Heat oven to 425F. Toss veggies with oil and 1/4 tsp each salt and pepper on large sheet pan or baking sheet.

Season chicken with paprika, cinnamon, salt and pepper. Place chicken on sheet pan and roast about 30 mins, until veggies are tender and chicken is cooked through.

Peppermint Crunch Bark (adapted slightly from King Arthur Flour) Need to do something with those Christmas candy canes? Try this!

16 oz semi-sweet chocolate, chopped

1 tsp peppermint extract

12 oz white chocolate (with cocoa butter), chopped

1/4 to 1/2 cup crushed hard peppermint candy (or candy canes)

Melt dark chocolate over double boiler (I jut use a large glass bowl set over a pot with about an inch of simmering water in the bottom). Stir in the peppermint extract. Spread into an 8 x 12" oval/rectangle on parchment paper (should be about 1/8" thick). Allow to set but not harden completely (I ended up putting the parchment paper in the fridge for about 3-4 mins to set up better. Move it on the backside of a sheet pan).

Melt white chocolate in same manner (in a clean bowl). Mix with half of the crushed peppermint candy. Spread this over the dark chocolate and then sprinkle the rest of the peppermint candy on top, pressing in lightly with your fingers to adhere. Allow to cool until hardened (again I put in the fridge for this). Cut with large, sharp chef's knife into shards or chunks.

Week 44

We got our side of grass-fed beef, so there will be lots of beef recipes in this post and in the coming weeks! Hooray for the meat-eaters!


Steak with Chickpea, Pomegranate and Arugula Salad (adapted from Woman's Day Magazine, Oct 2011)
2 Tbs plu 1 tsp EVOO
1lb strip or sirloin steak (1" thick)
kosher salt and cracked pepper
1 (15 oz) can chickpeas, drained and rinsed
1/2 cup pomegranate seeds (from one small pomegranate)
1/4 cup fresh mint, chopped
2 scallions, sliced
1 Tbs fresh lemon juice
4 cups baby arugula (or other salad green)

Heat 1 tsp oil in large skillet over med heat. Season steak w/salt and pepper. Cook in skillet to desired doneness, about 4-5 mins per side for medium rare (which is the best way to eat beef, especially grass-fed beef since it gets tough if over cooked). Let rest 5 mins before slicing.

Meanwhile, in large bowl, combine chickpeas, pomegranate seeds, mint, scallions, lemon juice, 2 Tbs EVOO and salt and pepper to taste. Fold in arugula. Serve along side sliced steak. Serves 4.

Cheesy Greens Stuffed Shells, serves 4

16 jumbo shells or manicotti
3 cups marinara sauce, divided
1 bunch broccoli spigarello (or broccoli rabe or other sturdy green), thick stems removed, leaves chopped coarsely
15 oz ricotta cheese
2 oz Parmesan, grated (about 1/2 cup)
4 oz mozzarella, grated (about 1 cup)
1/2 tsp kosher salt
1 egg
cracked pepper
grated nutmeg

Spread 2 cups marinara sauce on bottom of large broiler-proof baking dish.

Heat oven to 400F. Cook shells according to package directions. Remove from water with slotted spoon and run under cold water to stop cooking. In same pasta water, blanch spigarello. Drain and run under cold water to stop cooking and squeeze out excess moisture. Chop a bit more and place in large bowl. Stir in ricotta, Parmesan, 1/2 cup of the mozzarella and salt. Add egg and then crack some pepper and grate some nutmeg over the top. Mix well. Spoon the mixture evenly into shells and place on top of sauce in baking dish. Spread remaining cup of sauce over top. Sprinkle with remaining mozzarella and bake until heated through, about 20 mins. Increase heat to broil and broil until cheese begins to brown, about 2 or 3 mins.

Tangy Baked Steak with Mushrooms
This is really good and has a tangy flavor with homemade steak sauce. I wasn't sure how I'd like it but I really enjoyed the flavors.

8 oz mushrooms, sliced
2 stalks celery, sliced on diagonal
1 small lemon, washed and thinly sliced
1 small red onion or 2 shallots, sliced
2 Tbs EVOO
1/4 tsp each kosher salt and pepper
2lb sirloin steak
2 cloves garlic, minced
1/2 small can tomato paste
1/4 cup lemon juice
1/4 cup Worcestershire sauce
more salt and pepper to taste

Heat oven to 400F. In 8x8" oven safe baking dish or roasting pan, combine mushrooms, celery, lemon, onion, oil and salt and pepper.

Season steak on both sides with more salt and pepper and rub in the minced garlic. Place steak on top of veggies in roasting pan.

In small bowl, whisk tomato paste, lemon juice and Worcestershire sauce. Add salt and pepper to sauce and taste for seasoning. Pour sauce over steak and place uncovered in oven. Roast about 30 mins or until desired doneness. (I did 30 mins and checked internal temp and it was 115 so I pulled it out because we like our meat pretty rare.) Let sit 5 mins before slicing and serving. I served ours with homemade baked purple potato chips.

Middle Eastern Noodles with Pumpkin
This is really delicious and different withe flavors of mint and pumpkin.
Yogurt Sauce:
Whisk the following in small bowl and refrigerate until ready to use:
1 cup plain full fat yogurt
1 large clove garlic, pressed through garlic press
1 Tbs fresh chopped mint
1/4 tsp kosher or sea salt

1 Tbs EVOO or grapeseed oil
1 onion, chopped
1 small pumpkin (about a pound), peeled, seeded and cubed
1/2 Tbs ground corriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground pepper
1/8 tsp cinnamon
1 28oz can crushed tomatoes
1/2 cup water
cooked wide noodles for serving
chopped walnuts and fresh mint for topping

Heat wide skillet over medium heat. Add oil and when hot add onion and pumpkin. Saute about 10 mins, stirring regularly. Stir in spices and cook until fragrant, about a minute. Add tomatoes and water. Cover and simmer over medium low heat about 20 minutes or until pumpkin is tender. Serve over hot cooked noodles and top with yogurt sauce, walnuts and mint.

Baby Bok Choy Stir Fry with Chicken
I got several sunchokes in my produce box and I had never used them before. Turns out they are similar to water chestnuts but with a sweeter flavor. They can be eaten raw or cooked (I liked them better raw).
Grapeseed oil for stir-frying
crushed red pepper flakes
2 chicken breasts, cut into bite-sized pieces
5-6 baby bok choy bunches, separated and washed well
1 cup chopped fresh pineapple
1/2 bottle of good sweet and sour sauce (by good I mean check the ingredients!)
1 cup sliced sunchokes (scrubbed well first)
salt and pepper to taste

Sunchokes (look like ginger but taste more like carrot)

In wok or large skillet, heat oil over high heat. Add red pepper flakes (more or less according to your preference) to season oil. Add chicken and stir fry until cooked. Remove chicken and set aside. Add bok choy (with more oil if necessary) and stir fry until tender-crisp, about 5 mins. Add pineapple and stir fry another minute. Add sauce and sunchokes and heat through. Adjust seasonings to taste. Serve as-is or over hot cooked brown rice.

Week 42

Thai Green Curry (from my our produce delivery company, Door to Door Organics, website)

Raw Kale Apple Salad
I am surprised I didn't post about this yet. (Maybe I did but I can't find it when I search). I've made this a few times and it's really good, and good for you!

1 bunch kale, center stalks removed (and discarded) and leaves coarsely chopped
1-2 Tbs apple cider vinegar
1 Tbs grapeseed or olive oil
salt and pepper to taste
1 apple, cored and chopped

Mix all ingredients except apple in large bowl. Use clean hands to work the salt and vinegar into kale. Add apple and serve immediately or refrigerate upto a couple days.


Butternut Squash Enchiladas with Goat Cheese and Mole Sauce
For the mole:

Mole on bottom of baking dish

3-4 dried ancho chilies, stem and seeds removed, soaked in 2 cups hot water for about an hour (water reserved)
EVOO or grapeseed oil
1 small onion, diced
1/4 cup pine nuts
1/4 cup raisins
1/4 cup sesame seeds
2-3 garlic cloves, chopped
3 black peppercorns
2 cloves
1" piece of cinnamon stick
1 tsp oregano
2 oz unsweetened chocolate
1 15oz can diced tomatoes, drained
agave syrup, if desired, to taste
kosher salt and cracked pepper to taste

Heat EVOO in large skillet over med-high heat. Add onion and saute a few mins until softened. Add pine nuts, raisins, sesame seeds, garlic, peppercorns, cloves, cinnamon and oregano. Saute several minutes, stirring, until very fragrant. Add chilies and one cup of their soaking water. Add chocolate and bring to a boil. Reduce heat, cover and simmer a few mins until chocolate is melted. Transfer mixture to blender, working in batches if necessary, and puree until smooth. Taste and adjust seasonings and add agave if you like. I did and wished I hadn't as I thought the final product was too sweet. You could also add some cayenne pepper if you want more heat. Return to skillet and heat through.

2 small butternut squashes in baking dish

For the enchiladas:
1 large butternut squash
4 oz plain goat cheese
1 tsp dried oregano
kosher salt and cracked pepper to taste
8 whole wheat tortillas (burrito size)

finished butternut puree

Roast the squash until soft (about an hour). How you prepare the squash is up to you. I opted to slice in half the long ways, scoop out seeds, and bake at 375F for about an hour. I then scooped out the soft flesh and put into my food processor. After doing it that way, I think next time it would be easier to peel and cube the squash and then roast it. It will be fine either way. It's a toss-up really if peeling and cubing is more work or if trying to scoop the hot insides out of the skin without burning your hands is more work. Upto you.

Once your squash is roasted and skinned in in the food processor, add the goat cheese and oregano and puree. Add salt and pepper to taste.

Ladel about a cup of mole into the bottom of a 9x13" baking pan (I used the same one that I previously roasted my squash in).

Assemble enchiladas by filling the tortillas with a generous scoop of squash mixture and then rolling up and placing in prepared pan. Cover with mole sauce and bake at 350F until heated through, about 10-15 mins. Serve topped with sour cream and/or avocado and put a green salad on the side. I didn't take a picture of the final enchiladas because I didn't really care for the way they looked plated but they were delicious!

Chicken Mole
Use the leftover mole sauce over chicken and sauteed veggies (carrot, celery and onion are great) for another dinner.

Week 39

Poblanos stuffed with Polenta, Cojita and Spinach
3 cups veg. broth
1 cup water
1 cup dry polenta
6-8 large fresh poblano or pasilla chilies
2 Tbs EVOO
1 cup diced red onion (about half a large one)
1 med red bell pepper, diced
3 large garlic cloves, minced
2 cups packed baby spinach leaves, coarsely chopped
2 Tbs minced fresh sage
1/8 tsp pepper
1 tsp smoked paprika
1 tsp ancho chilie powder
1 cup cojita (or feta) cheese, divided

Preheat oven to broil. Place chilies on baking sheet and roast, turning frequently, until charred. Remove from oven, place in towels or brown paper bag to steam a bit and let cool. When cool, peel, slice down one side and remove seeds. Set aside.

Meanwhile, heat broth and water in 4-qt stock pot to boiling. Whisk in polenta. Boil 2 minutes, whisking constantly. Reduce heat to low, cook, uncovered about 30 mins, stirring regularly, until soft and creamy.

Heat oil in heavy skillet and saute onion bell pepper and garlic until softened, about 5 mins. Stir in spinach and cook just until wilted, about a minute. Stir in sage, pepper, and spices. Season with salt to taste. Stir spinach mixture into polenta. Stir in 1/2 cup cheese. Divide filling among chilies. Arrange slit side up on a baking sheet. Sprinkle with remaining cojita. Broil about 5 mins or just until cheese is browning. Remove from oven and sprinkle with additional paprika and chili powder if desired.

Laina wanted me to take a pic of her plate

Raw Kale Apple Salad
1 bunch kale, de-stemmed and coarsely chopped
1 shallot, minced
1 apple, cored and chopped
1/4 cup apple cider vinegar
1/4 cup EVOO
1/2 tsp salt

Mix all ingredients in large bowl and massage with clean hands until kale is wilted. May be made upto a couple days in advance and stored in fridge.

Chickpea Patties
2 cups cooked chickpeas (or 1 15 oz can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt)
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp ground corriander
1/8 tsp ground cinnamon
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbs EVOO
2 Tbs fresh squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tbs finely diced bell pepper
1/4 cup loosely packed minced fresh flat leaf parsley

Preheat oven to 375 and line baking sheet w/parchment paper. Combine chickpeas through 2 Tbs fresh lemon juice in food processor and pulse until smooth and well combined, scraping down sides. Transfer mixture to bowl and fold in rice, bell pepper and parsley. Shape mixture into 1/4" thick patties, about 3 inches in diameter. Place on prepared pan and bake for 20-25 mins, until patties crisp up on the outside. They will firm up as they cool. Serve atop mixed greens with a yogurt dressing (simply mix plain, thick yogurt with a few Tbs lemon juice and salt and pepper to taste. You can add grated cucumber if you like).

Farro with Squash and Greens
4 Tbs butter, divided
1 small acorn or delicata squash, peeled, halved, seeded and cut into 1/2" cubes
kosher salt and cracked pepper
1/2 bunch greens of choice (kale, beet greens, chard, whatever), center stems removed and leaves roughly chopped
1 Tbs EVOO
3/4 cup farro (Italian wheat berries)
3/4 cup diced onion
1 small garlic clove, thinly sliced
1/4 cup dry white wine
2 cups veg stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan

Preheat oven to 375F. Melt 1 Tbs butter in large oven proof skillet. Add squash, season w/S&P, toss to coat. Spread out on rimmed baking sheet and roast, turning squash every 10 mins, until tender, about 35 minutes total. In same skillet, saute greens until wilted, adding more butter or EVOO as necessary. Remove from skillet and set aside. In same skillet, heat 1 Tbs EVOO, add farro and toss to coat. Roast in oven until toasted, stirring once, about 6 mins total. Transfer to bowl. Melt remaining butter in skillet. Add onion and cook until translucent, stirring. Add garlic, stir. Add wine and increase heat to high. Reduce by about 3/4, about 2 mins. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed. Continue adding small amounts of stock mixture and cooking until the farro is tender. Stir in roasted squash, greens and Parmesan. Heat through and serve immediately.

Chicken Tortellini Soup (from Mama Manifesto)

Fingerling Potato Salad (from my Worth Repeating post)

Week 38

Some super tasty recipes for you all this week! And warmer dishes for the changing of the seasons. The leaves are starting to turn here and it's beautiful. I hope to take a trip to the mountains this weekend to see all the fall colors. Enjoy these tastes of fall for the week :)

Yam and Black Bean Burritos, serves 6 (adapted from Woman's Day Sept 2011)

EVOO

1 med yam or sweet potato, peeled and cut into 1/2" chunks

1 small red onion, diced

kosher salt and pepper

1 15-oz can black beans, drained and rinsed

1 Tbs chopped chipotles in adobo

1 small bunch spinach, chopped

juice from half a lemon (or one lime)

6 oz pepper jack cheese, shredded

6 whole wheat tortillas

Heat oil in large cast iron skillet. Add yams, onion and salt and pepper. Cook, stirring, until yams are tender, about 10 mins. Add beans and choptles in adobo and cook for another minute. Add spinach and cook, tossing just until spinach is wilted, about a minute. Divide the yam filling mixure evenly between the tortillas and sprinkle cheese on top. Roll into enclosed burritos (so all sides are closed), and place back in skillet, seam side down, and cook until golden, turning to "toast" each side. Serve with a side green salad.

Chicken Not Pie (adapted from Prevention Magazine, an old issue that I don't have the date for since I ripped out the page and it doesn't have it on there.) This has all the flavors of chicken pot pie, but without the pie crust so it's a healthy version. Serves 4.

3 Tbs EVOO

1 small onion, chopped

1 1/2 cups chicken stock

1 cup dry white wine

1 Tbs chopped fresh tarragon (this is my new favorite herb!)

4 boneless, skinless chicken thighs

1 lb yukon gold potatoes, cut into 1" cubes

2 med carrots, sliced

1 1/4 tsp kosher salt

pepper

1/2 lb green or wax beans, trimmed and cut into 1" pieces

juice from one lemon
1 cup frozen peas
chopped fresh parsley for topping

Heat EVOO in dutch oven, add onion and cook a few mins, until beginning to soften. Add stock, wine and tarragon. Bring to a boil, add chicken, reduce heat to low, cover and simmer until chicken is cooked (about 10 mins). Remove chicken to cool. Stir in potatoes, carrots salt and pepper to taste. Simmer until potatoes are almost tender, about 20 mins. Add green beans and cook about 10 mins more, or until all veggies are tender. Shred or chop chicken and return to pot (along w/juices). Stir in lemon juice and peas. Taste and adjust seasonings. Warm through and serve topped w/chopped parsley.

Cream of Zucchini Soup (adapted from a recipe from Natural Grocers). This is another good way to use up some zucchini from the garden that seems to just keep on coming! Serves 4.

2 Tbs EVOO
1 Tbs butter
1 med onion, chopped
2 lbs zucchini, roughly chopped
1 tsp dried oregano
salt and pepper to taste
2 1/2 cups vegetable or chicken stock
4 oz crumbled blue cheese
1 cup half and half cream

Heat oil and butter in large saucepan. Add onion and cook over low heat until tender. Add zucchini, oregano, salt and pepper and cook over low heat about 10 mins, stirring. Add broth and bring to boil. Lower heat, tilt lid on pan and simmer gently about 30 mins, stirring occasionally. Stir in blue cheese until melted. Process soup in blender or with immersion blender until smooth. Return to pan and add half and half, stirring, but do not boil. Adjust seasoning to your liking and serve in heated soup bowls. You can swirl in more half and half if desired. Garnish with oregano and extra cheese if desired.

Chili based on Cooking With Michele's recipe

Pizza Night - I've decided (much to the delight of my family) that I want to do a weekly pizza night on Saturdays. I've pretty much figured out which sourdough crust recipe works best for me and then of course the toppings are limitless. The crust recipe is as follows:

1 1/2 cups sourdough starter (at 100% hydration)
1 1/2 cups unbleached bread flour
1 Tbs EVOO
1 tsp kosher salt
1 Tbs or so of water if needed

Mix all ingredients in bowl and knead until soft and very smooth. Cover and let rest about 1/2 hr. You're not really looking for a rise so much as just letting the gluten relax and the sourdough flavor to permeate a bit. Roll out to desired thickness (I prefer a pretty thin crust), top with desired toppings and bake at 450 F for about 15-20 mins. You can also pre-bake the crust first for about 10 mins and then top and bake again later.

Week 35

Ratatouille (this is basically a mixture of summer veggies that can be prepared in a number of ways. I like to dice my veggies into bite-sized pieces then sautee them before letting them simmer for a bit to meld the flavors)
EVOO for sauteeing
1 onion, chopped
1 small eggplant (or half a large one), cubed
3-4 garlic cloves, minced
1-2 yellow summer squash, cut in half the long way then sliced thickly
1-2 zucchini, cut in half the long way then sliced thickly
1 red bell pepper, roughly chopped
28 oz can diced or stewed tomatoes
1/2 tsp thyme or oregano or your choice of herbs
kosher salt and pepper to taste

Heat EVOO in large dutch oven. Add onion and eggplant and sautee until starting to soften. Add garlic, squash, zucchini and bell pepper and cook, stirring, until starting to sweat. Add tomatoes, thyme, salt and pepper. Bring to boil, reduce to simmer, cover and cook about 20 mins or until veggies are tender but not falling apart. You can serve as-is, with some crusty bread, over pasta, or as a side dish.

Chicken Tortilla Soup (this was a total throw it together, clean out the fridge kinda meal)
EVOO for sauteeing
1 onion, chopped
3 celery stalks w/leaves, chopped
2 cups chicken stock
4 cups water
1 zucchini, sliced
1 cup frozen corn kernels
shredded meat from 4 cooked chicken thighs
salt and pepper to taste
1/2 cup or so chopped cilantro
lime wedges, tortilla chip strips, salsa, sour cream and/or cheese for topping

Sautee onion and celery  in EVOO in stock pot. Add stock and water and bring to boil. Add zucchini, corn, chicken and salt and pepper. Cook until heated through. Add cilantro and remove from heat. Serve in bowls with lime squeezed over the top and with additional toppings as desired.

Eggplant Parmesan (adapted from the All New Good Housekeeping Cookbook)
Cut one eggplant into 1/2" thick slices. Brush both sides of cut pieces w/EVOO, sprinkle w/kosher salt and place in single layer on baking sheet. Place in 450 F oven for about 15 mins, then turn slices and bake another 10 mins or until soft and golden.

Meanwhile, in 12" skillet, heat 28 oz can of diced tomatoes (w/juices), 1/4 tsp salt and 1/4 tsp pepper. Heat until reduced and thickened some. Stir in 1/4 cup chopped fresh parsley.

Reduce oven temp to 400. In 8x8 baking dish, layer half of eggplant, spread on some sauce, and top with sliced mozzarella. Repeat layers, ending w/mozzarella and then sprinkle grated parmesan over top. Bake until bubbly, about 15-20 mins. Let sit about 10 mins before cutting and serving.

Penne with no-cook Tomato Sauce
2 lbs ripe tomatoes, chopped
1 cup loosely packed basil leaves, sliced
8 oz fresh mozzarella cheese, cubed
2 Tbs EVOO
1 Tbs red wine vinegar
1 tsp salt
1/4 tsp pepper
1 lb penne

Combine all ingredients except penne in bowl and toss to combine. Let sit 15 mins to one hour for flavors to meld. Cook penne to al dente, drain and toss with marinated tomatoes.

"Stay N Bake": BBQ Chicken Pizza

There is a commercial on TV here for some take-n-bake pizza place that touts their ingredients as being super fresh and basically asks why would you want to get a pizza anywhere else. So I turned to my husband and said why would you want take-n-bake when you can have stay-n-bake? So here you have it, my recipe for stay-n-bake.

The inspiration for this pizza came from smoked chicken thighs (and the aforementioned commercial). It came out very well and this version of the crust is my favorite yet.

BBQ Chicken Pizza
Crust (adapted from sourdoughhome.com):
1 1/2 cups mature sourdough starter (straight from fridge, 100% hydration)
1 Tbs olive oil
1 tsp kosher or sea salt
1 cup sprouted grain flour (I use one from kingarthurflour.com)

Toppings:
olive oil
BBQ sauce
smoked chicken thighs, shredded
thin sliced red onion
chopped fresh cilantro
crumbled goat cheese

For the crust, mix all ingredients to combine and then knead with dough hook in electric mixer about 2-3 mins or until smooth and elastic. Place in greased bowl and turn over a few times to coat dough. Cover and let rest about 30 mins to 1 hour. You're not really looking for a rise as much as just letting the sourdough work a bit and also to let the dough relax. Dust a counter or board with semolina flour. Roll or stretch dough into desired shape and thickness. I made a thin 13-14" crust. Pre-bake in well-heated 550 degree F oven (I put it on my pizza stone which preheats in the oven while it's heating up) for 4-5 mins or just until set. Remove from oven and reduce oven temp to 450.

Brush olive oil over crust and then brush on BBQ sauce. Top with shredded chicken, onion, and cilantro. Sprinkle with goat cheese. Bake at 450 degrees for about 10 mins or until onion is tender. Slice and enjoy!

Green Bean and Pesto Pasta

This is a really good pesto dish. You can make it with chicken or make it vegetarian by just leaving out the chicken. I've done it both ways and it's fantastic either way.


Green Bean Pesto Pasta, 6 servings
1 Tbs EVOO
1/2 lb boneless, skinless chicken breasts or thighs, sliced thinly (or leave out for vegetarian option)
1 med red onion, chopped
1 small eggplant (about 4 oz), diced
2-3 garlic cloves, minced
1/2 tsp dried oregano (or 1 Tbs fresh)
about 6 artichoke heart quarters, coarsely chopped
3 med red potatoes, cut into 1/2" cubes
1/2 lb fresh green beans, trimmed and cut into 2" pieces
1/2 lb spaghetti
1 cup pasta water or white wine
6 oz pesto
juice of 1/2 lemon

Bring large pot of water to boil. Salt generously (I'm talking a couple Tbs). Add potatoes, cook for 8 mins then add pasta and cook about 8 more mins, until pasta is al dente. Add the green beans the last minute of cooking, just to blanch. Scoop out one cup of pasta water if you're not using the wine. Set aside.

Meanwhile, heat EVOO over med heat in large deep-sided skillet or dutch oven. Add chicken if using and saute until golden. Remove and set aside. Add onion and eggplant to same skillet and saute until tender. Add oregano and garlic and saute another minute. Stir in artichokes. Add wine or pasta water and pesto. Bring to boil and boil until reduced by about half. Stir into pasta, adding back in chicken if using. Mix well and squeeze lemon juice over before serving.

onions and artichoke hearts (didn't have eggplant the time I took pics)

simmering with pesto and wine

drained pasta, potatoes and green beans

all mixed up and ready to eat!

Week 30

This week I finally made the middle eastern grilled chicken and it was delicious! It's a good thing, too, because I spent about two weeks looking for a critical spice, sumac. I know, I could have ordered it online in that time, but I just kept procrastinating about it and figuring I could find it around somewhere. I finally found it at Williams-Sonoma and it is so unique and really crucial to the dish, so go get some and make that chicken!

The other plans are to smoke some chicken thighs, have pasta with meat sauce, and red potatoes with sausage and kale. Those are all things that don't really have recipes, per say. But I won't leave you totally hanging, so I'm also planning to make pesto chicken:

Pesto Chicken (adapted from Maximized Living), serves 2-3

• 1 pound organic chicken thighs or breasts
• 1/4 cup pesto sauce
• 4 roma tomatoes, sliced
• sea salt and ground black pepper
• shaved parmesan cheese
• sliced black olives

Preheat oven to 350 degrees.

Trim any excess fat from the chicken and place between pieces of parchment paper. Pound chicken to even thickness (approximately 1/2 inch) with a meat mallet. Sprinkle both sides with salt and pepper and transfer to a baking dish. (General cooking hint: you want the chicken to fit snugly for best cooking – you do not want a lot of extra space in the pan)

Spread pesto sauce over the top of the chicken breasts and cook for about 20 minutes than add the sliced tomatoes and parmesan cheese. Continue cooking until chicken is cooked through (about 15-20 additional minutes). Add olives as garnish.

Week 28

Not a lot going on this week. I think the chicken is the only thing I have a real recipe for. I'm also going to post some salad recipes below. We'll probably eat a lot of grilled stuff this week, like hamburgers and brats. If I end up making a spectacular burger I will post pics and the ingredients. Enjoy some refreshing summer salads with your grilling this week!


Oven Fried Chicken, serves 8. Serve with green salad or garden veggies.
Combine for marinade:
1 1/2 cups buttermilk
1 1/2 tsp sea salt
1/2 cup coarsely grated onion (about 1/2 large)
3/4 tsp black pepper
2 1/4 tsp dry mustard
2 Tbs white vinegar
Add about 2 1/2 lbs skinless, bone-in chicken parts, cover and refrigerate overnight.

Preheat oven to 425F.
Combine for breading:
1 cup panko
3/4 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/2 rounded tsp dried thyme, crushed

Remove chicken from marinade and scrape off excess. Dredge in breading mixture. Coat all sides of chicken pieces with spray oil. Place chicken bone side down on a baking rack placed over a baking sheet. Bake until cooked through, about 40 mins.

Cucumber Melon Salad
1 med cucumber, halved, seeded, peeled, and sliced
1/2 cantaloupe, cubed
10 large fresh mint leaves, torn
1 Tbs fresh lemon or lime juice
1 Tbs EVOO
1/4 tsp ground ancho chile powder
Mix all ingredients except chile powder in large bowl, add salt to taste. Chill thoroughly and sprinkle with chile powder just before serving.

Raw Beet, Walnut and Goat Cheese Salad
This is a second attempt at a raw beet salad. The first came from Bon Appetit and I didn't really care for it. This ia a modified version of one I found online. I think it came out great!

3 medium beets (I used golden beets), washed, peeled and coarsely grated into long strips
juice and zest from 1/2 orange
2 Tbs EVOO
pinch sea salt
about 1/3 cup roughly chopped walnuts
4-5 oz goat cheese for topping

Mix beets, orange juice, zest, EVOO, salt and walnuts in medium bowl. Toss well. Chill several hours or until ready to serve. Top with crumbled goat cheese just before serving.

Week 27

Summer around here is time for grilling and easy meals. I rarely have the oven on in the summertime (I think my recipes this week will call for one oven meal) and I like to make a lot of big salads for dinner. So, you might find that my entries this summer are shorter or less complicated or not really recipes at all, just a list of ingredients that get thrown together. I hope you will still follow along and try to be a little free-spirited this summer.

Taco Salad
Brown about 1/2 lb ground beef with onions and garlic. Add seasonings to taste such as cumin, coriander, oregano, chili powder. Make your salad with chopped romaine lettuce, tomatoes, and any other veggies you like (zucchini spears, corn, whatever). Top with some crispy tortilla strips, cilantro, olives, and avocado and a lime vinaigrette dressing.

Spinach Quiche
crust:
1 cup all purpose flour (unbleached)
1 cup whole wheat pastry flour
1/2 tsp fine kosher or sea salt
3 Tbs cold unsalted butter
1/4 cup grapeseed oil
buttermilk

Mix flours and salt in food processor. Add butter and pulse. Add oil, pulsing. Add buttermilk in thin stream, pulsing, until dough comes together in a ball. Roll out, fit into deep-dish pie plate and blind bake for about 10 mins or just until beginning to turn golden.

filling:
1 lb fresh spinach, sauteed in EVOO + butter
3 eggs
1 cup milk
1/2 tsp salt
a few turns of the pepper mill
1 cup ricotta cheese
2 cups grated cheese of choice (I used a mushroom jack I had on hand)

Place spinach in bottom of blind-baked crust. In bowl, mix eggs, milk, salt, pepper and ricotta. Pour over spinach. Top with grated cheese. Bake at 375 F for about 45 mins or until set. Let cool and serve warm or cold.

Weekend Grilled Chicken with Za'atar (from Bon Appetit. This requires overnight marinating. Serves 2-4.)
2 heads of garlic, top third cut off
6 Tbs EVOO, divided
1 (3-4 lb) chicken, cut in half lengthwise, backbone removed
1/4 cup za'atar (see below)
1 1/2 tsp lemon zest and 3 Tbs fresh lemon juice
1 Tbs chopped fresh rosemary
1 small serrano chile, seeded, minced
2 tsp dried marjoram
kosher salt and fresh cracked black pepper
cumin aioli (see below)

Preheat oven to 400 degrees F. Put garlic on foil and drizzle w/1 Tbs EVOO. Wrap garlic up in foil and roast until tender and golden brown, about 45 mins. Let cool.

Put chicken in glass dish big enough to marinate in. Sprinkle 2 1/2 Tbs za'atar over chicken. Squeeze roasted garlic out of skin and mash into paste in small bowl. Add 4 Tbs EVOO and remaining ingredients through marjoram. Whisk to blend and pour over chicken. Turn to coat and marinate in the fridge overnight. Before grilling, season chicken w/salt and pepper and let stand at room temp for 30 mins. Brush grill rack with remaining EVOO and cook chicken over med-high heat until it reaches 160 F (about 30 mins). Transfer chicken to cutting board, sprinkle with remaining 1 1/2 Tbs za'atar and let rest 10 mins before cutting and serving. Serve with cumin aioli.

Za'atar: combine 1 Tbs chopped fresh oregano, 1 Tbs sumac, 1 Tbs ground cumin, 1 Tbs sesame seed, 1 tsp kosher salt and 1 tsp fresh ground black pepper.

Cumin Aioli: toast 1 tsp cumin seeds and coarsely grind. Whisk 2 large egg yolks (from organic, free range eggs) with 1 Tbs fresh lemon juice and 1 minced garlic clove. While whisking, slowly stream in 1/2 cup grapeseed oil and 1/4 cup EVOO, whisk to emulsify. Season with kosher salt, cover and chill.

Week 24

Sunday we got back from an awesome vacation (Emerald Isle, NC) and I've got a lot of food ideas which were inspired by the trip and summertime. Firstly is eating as local as possible, including veggies from my own garden (which looks amazing after not seeing it for a week. Nothing quite edible yet, but my lettuces are getting close. Except those darned bugs are starting to eat holes in the leaves.) And secondly is incorporating a lot more raw food into my diet. A friend who we were vacationing with eats raw and she is such an inspiration! She made some awesome treats for the kids and adults and really showed me just how easy it is to eat raw. I'm going to make it a goal to have something raw with each meal and I'd like to make my snacks 100% raw. I started yesterday by having a green smoothie for a snack and then we had a huge salad for dinner which I'll post below. If anyone reading this has any suggestions for raw foods (meals, sides, snacks, desserts, whatever), please post in the comments :)

Veggie Salad with Chicken, serves 4
Combine in large salad bowl:
1 head romaine lettuce, washed and chopped or torn into bite size pieces
1 ear corn, kernels removed and left raw
2 small tomatoes, chopped
1/2 small jicama, peeled and diced
1 avocado, sliced or chopped
chopped cilantro
a few handfuls raw sesame seeds
Grill or Saute:
2 organic or free range chicken breasts sprinkled generously w/pepper and Old Bay seasoning

Top salad with sliced or chopped chicken breast and serve with a vinaigrette dressing.

Sirloin Steak with Cauliflower "Mashed Potatoes"
I am using this recipe for the sirloin with garlic butter sauce. For the cauliflower, I have tried cooked versions of cauliflower mashed potatoes and haven't found one I like. So, I'm keeping this one raw, which I discovered is super tasty (and I don't normally like to munch on raw cauliflower!) Cut one head into large florets. Put in food processor along with one clove of garlic. Process until very fine. Add about 3 Tbs melted butter and salt and pepper to taste. Technically I guess this wouldn't be raw b/c of the melted butter. I like the flavor of butter as it reminds me of mashed potatoes. You could certainly use olive oil instead. To round out this meal, you could serve another veggie side dish or a green salad.

Grilled Eggplant Pizza, Vegetarian, adapted from Women's Day Magazine, serves 4
1 lb pizza dough
3 Tbs EVOO
1 lb eggplant, sliced 1/4" thick
2 med tomatoes (about 1 lb total), cut into wedges
kosher salt and pepper
1/2 cup fresh basil, torn
1/2 cup ricotta cheese
grated parmesan

Heat oven to 500F (along w/pizza stone if you have one), and heat a grill. Shape pizza dough into desired shape. Brush with some of the oil. Also brush eggplant slices and tomato wedges with oil and season w/salt and pepper. Grill the eggplant, covered, until grill marks appear and it's tender, about 3-4 mins per side. Grill the tomatoes until slightly charred, about 2 mins per side. Transfer to plate and keep warm. Meanwhile, bake your crust until done. Remove from oven and top w/grilled veggies, dollop w/ricotta and sprinkle with basil and grated parmesan.

Soba Noodles with Fresh Veggies and Honey Ginger Peanut Sauce, serves 4, vegetarian
8 oz soba noodles
2 cups bite-size broccoli florets
1 small red bell pepper, thinly sliced
1/2 cup sliced green onions
1/2 cup chopped peanuts, divided
1/4 cup chopped cilantro
1/3 cup soy sauce
1 tsp sesame oil
3 Tbs flax seed oil (can sub grapeseed oil or EVOO)
2 Tbs natural, no sugar added peanut butter
1 Tbs grated ginger
2 Tbs rice wine vinegar
2 Tbs honey
2 cloves garlic, minced
1-2 tsp red pepper flakes, to taste

Cook noodles according to package directions. Rinse and drain well and place in large serving bowl. Add broccoli, bell pepper, green onions, half the peanuts, and cilantro. In small bowl, whisk the soy sauce, sesame oil, flax oil, peanut butter, ginger, vinegar, honey, garlic, and red pepper flakes. Add to noodles and toss to coat. Garnish with remaining peanuts and more cilantro, if desired. Serve warm or cold.

Weeks 22 & 23

Well this past week totally got away from me and I did a poor job of meal planning. We had a lot of leftovers and clean-out-the-fridge kind of meals. On Thursday I got a lot of fresh green things in my produce box so this coming week's challenge is to turn them into tasty meals. I already used most of the celery making ants on a log (for those who never had this healthy treat as a kid, it's celery spread with peanut butter and dotted w/raisins) and I used up my spinach by sauteing it with onions and garlic for a side dish and then added the rest to a fritatta. So the remaining greens are red kale and a lot of baby bok choy.

Salmon with Baby Bok Choy
Grill or pan-fry your salmon. Use this recipe for the bok choy and serve with brown rice, pouring extra sauce over all.

Chipotle White Beans with Kale (from 101 Cookbooks), vegetarian
If this doesn't use up my whole bunch of kale (which I'm pretty sure it won't), I might also make ribollita (yes, it's soup, and no, it's not cold here, but it looks so good!)

Caramelized Onion & Roasted Red Pepper Pizza with Goat Cheese
Brush a homemade pizza crust with olive oil and then top with slow-cooked caramelized onions and a sliced roasted red pepper. Dollop with goat cheese. Bake at 425F for about 15 mins or until crust is cooked and toppings are golden. Serve with an Italian-inspired green salad.

Thai Red Curry (adapted from the back of the Thai Kitchen red curry paste bottle)
14 oz can coconut milk
1/2 Tbs red curry paste
2 Tbs fish sauce
1 Tbs coconut sugar
1/3 cup water
1 lb boneless chicken parts, cut into bite sized pieces
1/2 cup frozen peas
1/2 small can bamboo shoots
basil, cilantro, lime, and cooked rice for serving

Heat coconut milk over med heat in medium saucepan. Whisk in curry paste. Add fish sauce, coconut sugar and water and chicken. Stir over medium heat to boiling. Reduce heat to simmer, cover and cook about 10 mins or until chicken is cooked through. Add peas and bamboo shoots. Cook another minute or two just until peas are heated through. Ladle over cooked rice and top with basil, cilantro and fresh squeezed lime.

Week 20

Sorry for the poor quality of the pictures. We got a new camera and I haven't figured out the best setting for food yet.

Salmon and Couscous Salad with Snap Peas and Mint (adapted from Women's Day magazine) serves 2-3 adults plus 2 small kids

EVOO for sauteeing
1 lb skinless wild-caught salmon fillet
kosher salt and black pepper
1 cup couscous
1 small orange, juice and zest
1 orange, peeled and chopped
1 cup snap peas, sliced crosswise
1/2 small red onion, thinly sliced
1 cup fresh Italian parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
1 Tbs EVOO

Season salmon w/salt and pepper and saute in skillet until opaque throughout, a few mins per side. Transfer to plate and refrigerate. Meanwhile, prepare couscous according to package directions. Fluff with fork and add orange juice, zest, chopped orange, snap peas, onion, parsley, mint and 1 Tbs EVOO. Season to taste with salt and pepper. Flake cooled salmon and gently toss with couscous mixture and serve.


Slow Cooker Chicken Marbella (from Women's Day magazine) serves 4
1/3 cup white wine
2 Tbs brown sugar
1 1/2 tsp dried oregano
3 Tbs red wine vinegar, divided
kosher salt and pepper
6 cloves garlic, smashed and peeled
1 Tbs capers
1/2 cup prunes
1/3 cup pitted green olives
2 1/2 lbs bone-in chicken thighs and legs, skin removed
1/4 cup fresh Italian parsley, chopped
cooked rice, couscous or quinoa for serving

Whisk wine, brown sugar, oregano, 2 Tbs of the vinegar, and 1/4 tsp each salt and pepper in large slow cooker. Add garlic, capers, prunes and olives and mix. Add chicken, cover and cook on low 5-6 hours or until done. Gently stir in remaining Tbs of vinegar and parsley. Serve over rice, couscous or quinoa.

I'm serving this with a side of sauteed green beans (saute green beans in EVOO until tender-crisp, season w/salt and pepper and squeeze 1/2 lemon over. Super easy and yummy!)


Bacon, Lettuce and Tomato Salad with Egg (adapted from Delicious Living magazine) serves 6
12 cups lettuce, washed and torn or chopped
1/4 red onion, thinly sliced
1/2 pint cherry tomatoes, quartered
1 cucumber, washed and diced
4 Tbs plain Greek yogurt
4 Tbs mayo
2 tsp mango chutney
1 Tbs rice vinegar
1 tsp curry powder
4 hard boiled eggs, chopped
4 strips bacon, cooked and crumbled

In small bowl, combine yogurt, mayo, chutney, rice vinegar and curry and whisk. Season w/salt and pepper and thin with water to desired taste and consistency. Toss over salad ingredients and top with egg and bacon.

Black Bean Enchiladas (adapted from Delicious Living magazine) serves 4-5

2 Tbs EVOO
1 med onion, finely chopped, divided
2 cloves garlic, minced
1 (25 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans)
1 tsp ground ancho chile powder
1 cup low-sodium chicken stock
1 cup chopped fresh cilantro, divided
1 lb cooked ground beef
8 whole wheat tortillas
1/2 cup grated pepper jack cheese
avocado, tomato, salsa, sour cream and/or pico de gallo for topping

Saute 1/2 cup onion. Stir in garlic. Add beans, ground chile and broth. Mash w/potato masher until smooth. Season to taste. Spread some of the bean mixture into bottom of 9x13" baking dish. Combine cooked beef with 1/2 of the cilantro. Spoon some bean mixture down warmed tortilla, place meat on top, and roll up. Place into baking dish, seam side down. Fill all tortillas but keep some bean sauce reserved. Pour remaining bean sauce over top. Sprinkle cheese over. Heat in 325 F oven for 5-10 mins or until cheese is melted. Serve with toppings. (You could easily make this vegetarian by omitting the beef).

I'm serving with a side of broccoli.

Coconut Shrimp with Black Bean and Mango Salad
1 (15 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans - make a big batch for the enchiladas and this recipe)
1 med mango, peeled and diced
3 scallions, sliced
3 Tbs chopped cilantro
3 Tbs bottled poppyseed dressing
3/4 cup breadcrumbs
1/2 cup unsweetened shredded coconut
1/4 tsp salt
2 egg whites, beaten until frothy
20 large raw shrimp, peeled and deveined
2 Tbs coconut oil
lime wedges for garnish

Mix together beans, mango, scallions, cilantro and salad dressing. Set aside. In small bowl mix bread crumbs, coconut and salt. Beat egg whites in separate small bowl. Dip each shrimp in egg white then dredge in bread crumbs. Heat large skillet over medium heat and add oil. Add shrimp in single layer, cook 3 mins then turn shrimp and cook 2-3 mins more or until opaque in center. Remove to clean plate. Spoon bean salad onto serving plates and top with shrimp. Serve with lime wedges

Week 18

Pasta with homemade sauce frozen from the last time I made it :)

Slow Cooker Brunswick Stew (adapted from Betty Crocker's Slow Cooker Cookbook) serves 10
1 1/2 lbs boneless skinless chicken, cut into 1" pieces
3 med sweet potatoes, cut into 1/2" pieces
1 med onion, chopped
28 oz can crushed tomatoes, undrained
15 oz can lima beans, rinsed and drained
1 can whole kernel corn or equivalent frozen or fresh kernels
1 Tbs Worcestershire sauce
3/4 tsp salt
1/2 tsp dried marjoram
8 slices bacon, cooked and crumbled
1/4 tsp red pepper sauce

Mix all ingredients except bacon and pepper sauce in 4 qt or larger slow cooker. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in bacon and pepper sauce.

Blue Cheese Burgers w/Homemade Sourdough Buns and homemade sweet potato fries
1 lb ground beef (preferably from a grass-fed cow)
1 oz blue cheese crumbles
1 tsp Worcestershire sauce
salt and pepper
Toppings of choice, possibly sliced red onion, bacon, fresh bib lettuce, tomato slices, pickles, etc

Mix beef with cheese, Worcestershire, salt and pepper. Shape into 3 or 4 patties and chill in fridge for a few hours. Grill to desired doneness, place on fresh baked sourdough buns, and top with your favorite fixings.


Slow Cooker Italian Herb Chicken with Pasta (adapted from McCormick)
2 1/2 lbs bone-in chicken parts, skin removed
8 oz fresh mushrooms, sliced
1/2 onion, chopped finely
2-3 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 Tbs dried parsley
1 tsp salt
1 tsp pepper
28 oz can stewed tomatoes, undrained
6 oz can tomato paste

Place chicken and mushrooms in slow cooker. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 8 hrs. Remove bones from chicken and sauce and serve over cooked pasta of choice and a side salad.

Slow Cooker 40 Cloves of Garlic Chicken from A Year of Slow Cooking

Week 16 - Easter!

I usually make lamb for Easter. This year I am not sure what cut I will use, as I need to check out what they have at Costco. I like their lamb because it's Australian. And delicious. So this year will be some sort of roasted lamb (with accompanying mint sauce) and probably homemade Easter bread, simple baked yams, and some sort of green vegetable. Simple, yet sometimes the simple things are actually the best.

Other recipes this week will be:


Slow Cooker New England Pot Roast (adapted from Betty Crocker's Slow Cooker Cookbook), serves 8
3 lbs boneless beef roast of some sort
2 turnips, peeled and cut into thick wedges
1 rutabaga, peeled and cut into thick wedges
3 cups baby cut carrots
1-2 large onions, cut into wedges
5 oz prepared horseradish
1 tsp salt
1/2 tsp pepper
1 cup water

Place veggies in bottom of 4 to 6 qt slow cooker. Place beef on veggies. Mix horseradish, salt and pepper and spread evenly over beef. Pour water into slow cooker, cover and cook on low 8-10 hours.

Chicken Cacciatore with Peppers and Broccoli (adapted from Low Glycemic Meals in Minutes), 4 servings
Cut broccoli into florets and steam just until tender-crisp.
Saute in large skillet:
EVOO
4 cloves garlic, minced
2 stalks celery, diced
1 large onion, chopped
1 red bell pepper, sliced
1/2 tsp dried oregano
1/2 tsp dried thyme
Add:
1 can diced tomatoes
Whisk together:
2 Tbs flour
1 1/2 cups milk
Add to ingredients in pan, stirring constantly until thickened
Add:
2 cups cooked cubed chicken
cooked broccoli (or you could serve the broccoli on the side if you don't want to mix it in)
1/2 tsp each of salt and pepper

Jenna's Summer Squash and Pasta (vegetarian)

Cook penne or similar pasta according to package directions. Mince some garlic, slice some onions, and slice some yellow and green summer squash. Saute onions in EVOO until almost tender. Add garlic and squash and saute until tender but not mushy. Toss with drained pasta, adding more EVOO if needed. Top w/parmesan cheese. You can also add cooked, sliced Italian sausage if desired.

Pork Green Chili (this recipe comes from my bunco group)
2 lbs pork steak (or chops) trimmed of fat and cubed
4 Tbs EVOO
2-3 cloves garlic, minced
1/3 cup flour
2 small cans diced green chilies
1-2 small can diced jalapenos
16 oz can diced tomatoes
3 cups chicken stock
2 tsp garlic salt
1 tsp onion salt
1 tsp oregano
salt and pepper to taste

In stockpot, saute pork in oil until browned. Add garlic and saute another minute. Add flour and stir another min. Mix in everything else and bring to boil. Reduce heat to low and simmer 30-45 mins. Serve with tortillas or chips and sour cream.

Week 15

Potato and Kale Galette
I've got both potatoes and kale coming in my produce box this week. I don't normally use a lot of potatoes in my cooking because they are high glycemic. These potatoes are local though and I do like to include the local produce when it's available. So, I searched online for a recipe that would incorporate both the potatoes and the kale and I found this delicious sounding recipe for a galette (which I have never heard of before). I'm planning to add some pancetta or bacon in the layers to make it into a more hearty meal but you could certainly leave it out and have a vegetarian meal.

Ravioli with Asparagus and Walnuts

Okay, this is not exactly a 100% made from scratch meal, but I have asparagus sitting in the fridge and saw this recipe in Woman's Day magazine (which I somehow get now. Not really my style but I have gotten some recipes from it that are good). Maybe a good goal for me will be to eventually make the raviolis myself. I don't think it could be that terribly hard.

14 oz package ravioli (fresh or frozen)
1/4 cup EVOO
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and sliced on diagonal
1 oz grated Parmesan cheese

Cook ravioli according to package. Meanwhile, heat oil in skillet and add the garlic and walnuts and cook just a couple minutes, stirring, until fragrant. Be careful not to over cook garlic. Add asparagus and cook until just tender, about 2 mins. Serve over ravioli and top with grated Parm.

Cod Cakes w/orange and radish salad and sugar snap peas

2 navel oranges
1 1/2 lb cod fillet cut into 2" pieces
2 scallions, thinly sliced
1 large egg white
1/2 tsp salt
1/4 tsp pepper
----------------
1 cup panko breadcrumbs
2-3 Tbs EVOO
1 bunch radishes, thinly sliced
1 jalapeno, thinly sliced
1/2 sweet onion, thinly sliced

Grate 2 tsp zest from oranges and add to food processor with remaining ingredients through pepper (reserving oranges). Pulse until combined but do not over process. Form cod mixture into eight 3/4" patties. Coat each patty in panko breadcrumbs. Heat 1 Tbs EVOO in large skillet. Add fish cakes and cook until golden brown, 2-3 minutes per side. Transfer to baking sheet and bake in oven set to 400F until cooked through, about 5-8 mins.

Meanwhile, peel oranges and cut away as much of the white pith as possible. Slice into thin rounds. Toss oranges, radishes, jalapeno, onion and remaining Tbs oil in bowl. Add S&P to taste. Serve with cod cakes and sugar snap peas. Sugar Snap Peas with Orange and Mint recipe here.

Slow Cooker Thai Chicken (adapted from Woman's Day Magazine)

forgot the Cilantro but still yummy!

3/4 cup coconut milk
2 Tbs natural (no sugar added) peanut butter
1 Tbs curry paste (the original recipe calls for red but I have green so I'm using that)
1 tsp grated fresh ginger
1 1/2 lbs boneless chicken thighs, cut into large chunks
2 red bell peppers, sliced thick
1 large onion, sliced
1 lb rice noodles, cooked according to package directions
1 cup frozen peas
1/4 cup chopped cilantro
lime wedges

In 5 qt or larger slow cooker, combine all ingredients through onion. Cover and cook on low 5-6 hours. Stir in peas and cover and cook another 3 mins. Serve over cooked noodles and garnish with cilantro and lime wedges.

Week 13

(Tues) Pizza! (Crust from Analytical Mom)

To make the sauce, saute sliced onion in EVOO until soft. Add a small can of tomato sauce and couple tsp of dried basil and oregano, and salt and pepper to taste. Simmer a few minutes, taste and adjust seasonings to taste. Top crust w/sauce and shredded cheese and toppings of choice. I'm doing bell peppers and Italian sausage. Bake at 400 F for about 15 mins or until crust is done and cheese is bubbly.


Southwestern Chicken Salad

This is really just a throw it together kinda meal. I had radicchio (the purple lettuce), mixed greens w/spinach, radishes, tangerines, and chicken. I sauteed the chicken (grilled would be great, too), then sliced it. Mixed all the other ingredients in a salad bowl and topped w/chicken. Make your own dressing w/a southwestern flair by whisking 1/2 cup mayo, several Tbs lemon juice, salt, pepper, cayenne, cumin, and smoked paprika to taste. Dressing makes about 3 servings. (You could omit the chicken and serve this along side the tri-tip from below).

(Wed) Salmon with Smoked Paprika (serve w/rice)
I found this recipe while I was on the McCormick site to look up if they put MSG in their spices. Who knew I'd stumble upon a great dinner recipe! (And no, they don't put MSG in the spice I was looking at, their gourmet chili powder. However, they said that some of their spices do have MSG but it is clearly stated on the ingredients label).

(Sat) Warm Salad with Fingerlings and Bacon
This recipe comes from my produce delivery company and makes use of some of the items I'm getting in my box this week.

(Thu) Red cabbage and Braised Short Ribs
For cabbage see this recipe from AllRecipes.com
For ribs:
Preheat oven to 350 F. Coat beef short ribs in flour seasoned w/salt and pepper. Heat olive or grapeseed oil in dutch oven (I just got a real dutch oven!) and sear ribs until browned on all sides. Remove from pot and set aside. Add chopped veggies such as onion, carrot, celery, garlic and/or mushrooms and cook until browned. Add a couple cups of red wine and a couple Tbs of tomato paste. Add a sprig of fresh thyme and a bay leaf. Return ribs to pot. Cover and transfer to oven. Cook about 2 1/2 hrs or until meat is very tender. If desired, you can puree the veggies and liquid to make a gravy and serve over mashed potatoes.

(Sun) Santa Maria Style Tri-Tip
This is super simple and super yummy! Get a tri-tip roast, make a dry rub of salt, pepper and garlic powder. Rub all over roast. Grill for 5 mins on one side then flip and grill about 10 mins more on second side, or until desired doneness. Slice across the grain and serve with BBQ sauce (can put on toasted rolls if desired). Great accompaniments are cole slaw, grilled veggies, baked beans, etc.