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May 14, 2011
Texas or Vidalia Onion Dip
Mix equal parts of sliced onions, mayonnaise and your favorite shredded cheese together in an oven-proof bowl. Bake covered, at 350 degrees F, for 30-45 minutes, or until onions are soft. Serve with rye Triscuits, pita chips and sliced apples. Absolutely scrumptious!
January 11, 2011
Beefy Tortilla Soup
Beefy Tortilla Soup is a twist on Chicken Tortilla Soup, and it started out with a “desperate” interpretation of Ropa Vieja, a dish that’s famous in South Florida’s best Cuban restaurants.
Start to finish: 12 minutes
Yield: 6 servings
Ingredients
•5 cups La Nueva Ropa Vieja (3 cups broth and 2 cups meat/vegetable mixture), defrosted if frozen, recipe follows
•2 cups water
•1 can (141/2 ounces) diced tomatoes seasoned with onions and garlic (see cook’s note)
•1 can (15 ounces) black beans
•11/2 cups frozen yellow corn kernels
•Juice from 1/2 lime
•2 teaspoons Worcestershire sauce
•1 teaspoon sugar
•1/2 teaspoon onion powder
•1/2 teaspoon garlic powder
•1/4 teaspoon black pepper
•6 tablespoons crushed baked tortilla chips, or more to taste
•Optional toppings: shredded Mexican-blend cheese or cheddar, reduced-fat sour cream, avocado chunks
Cook’s note: Any type of seasoned, diced tomatoes that contains garlic can be used.
Bring the broth, water, shredded beef with its vegetables, the tomatoes with their juices and the beans with juices to a boil over medium-high heat in a 41/2- quart Dutch oven or soup pot. Stir frequently.
Add the corn (no need to thaw, but rinse away any ice crystals), lime juice, Worcestershire sauce, sugar, onion and garlic powders and black pepper. Reduce the heat to medium-low and simmer at a slow boil, stirring frequently, until the soup has heated through and the flavors blend, about 7 minutes. Meanwhile, prepare any optional toppings.
To serve, ladle the soup into bowls. Garnish with the chips and any other desired toppings and serve at once.
Laurie's notes: Try it with The Produce Box tomatoes, garlic and corn!
Start to finish: 12 minutes
Yield: 6 servings
Ingredients
•5 cups La Nueva Ropa Vieja (3 cups broth and 2 cups meat/vegetable mixture), defrosted if frozen, recipe follows
•2 cups water
•1 can (141/2 ounces) diced tomatoes seasoned with onions and garlic (see cook’s note)
•1 can (15 ounces) black beans
•11/2 cups frozen yellow corn kernels
•Juice from 1/2 lime
•2 teaspoons Worcestershire sauce
•1 teaspoon sugar
•1/2 teaspoon onion powder
•1/2 teaspoon garlic powder
•1/4 teaspoon black pepper
•6 tablespoons crushed baked tortilla chips, or more to taste
•Optional toppings: shredded Mexican-blend cheese or cheddar, reduced-fat sour cream, avocado chunks
Cook’s note: Any type of seasoned, diced tomatoes that contains garlic can be used.
Bring the broth, water, shredded beef with its vegetables, the tomatoes with their juices and the beans with juices to a boil over medium-high heat in a 41/2- quart Dutch oven or soup pot. Stir frequently.
Add the corn (no need to thaw, but rinse away any ice crystals), lime juice, Worcestershire sauce, sugar, onion and garlic powders and black pepper. Reduce the heat to medium-low and simmer at a slow boil, stirring frequently, until the soup has heated through and the flavors blend, about 7 minutes. Meanwhile, prepare any optional toppings.
To serve, ladle the soup into bowls. Garnish with the chips and any other desired toppings and serve at once.
Laurie's notes: Try it with The Produce Box tomatoes, garlic and corn!
La Nueva Ropa Vieja
This mild dish is comforting to the max with its thin broth seasoned by tomatoes, green pepper and spices. It's called ropa vieja (old clothes) because the beef is simmered to tender perfection and then shredded, making it look like rags. We're calling our version La Nueva Ropa Vieja (New Old Clothes), and although it's not the original dish of Cuban grandmothers, it comes pretty close.
You can freeze the leftovers.
Ingredients
1 (8-ounce) can tomato sauce
½ cup water
3 bay leaves
1 tablespoon red-wine vinegar
2 teaspoons bottled minced garlic
½ teaspoon ground cumin
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 large onion (for about 1 cup slices)
2 pounds skirt or flank steak (see note)
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
1 (14 ½ -ounce) can diced tomatoes, seasoned with garlic and olive oil (see note)
2 cups cooked rice, for serving
Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the slow-cooker. Stir to combine. Peel the onion, and cut it into quarters. Thinly slice the onion quarters, and add them to the cooker. Place the beef over the onions, and spoon some of the liquid over the meat. (If you are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.)
Rinse the bell peppers, and discard the seeds and membranes. Cut the peppers into quarters, then thinly slice them and add the pieces to the pot. Pour the diced tomatoes with their juice evenly on top. Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
About 20 minutes before serving, cook the rice.
Before serving, remove the beef and vegetables from the slow-cooker to a large serving bowl. Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl; if not, add about 1/2 cup juices. Stir to mix the beef and vegetables. Season with additional salt and pepper, if desired. Serve all but 2 cups of the beef- vegetable mixture over a bed of hot rice.
Serves 4 generously, with about 5 cups (total) leftover beef mixture and broth.
Note: Sirloin steak or chuck roast also can be used. The exact seasoning for the diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt-added varieties also work.
To store the leftovers: Refrigerate the remaining 2 cups of the beef mixture in a large, covered storage container. Pour all of the cooking juices (just over 3 cups) into a separate container and refrigerate overnight to let fat rise to the top. Discard the fat from the broth, and then add the remaining broth to the beef-vegetable mixture. Freeze for up to 1 month (or the mixture may be refrigerated for up to 3 days). Defrost overnight in the refrigerator, or use a microwave oven according to the manufacturer's defrosting instructions.
from Desperation Dinners
Laurie's notes: I subbed Produce Box garlic, tomatoes and peppers. The peppers were frozen whole; the tomatoes were diced and sauteed with garlic and olive oil, back in August, then frozen. Cuban food is typically mild and sweet. We like spicy food, so I added a diced Poblano and six diced Serrano peppers (also frozen back in August.)
You can freeze the leftovers.
Ingredients
1 (8-ounce) can tomato sauce
½ cup water
3 bay leaves
1 tablespoon red-wine vinegar
2 teaspoons bottled minced garlic
½ teaspoon ground cumin
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 large onion (for about 1 cup slices)
2 pounds skirt or flank steak (see note)
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
1 (14 ½ -ounce) can diced tomatoes, seasoned with garlic and olive oil (see note)
2 cups cooked rice, for serving
Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the slow-cooker. Stir to combine. Peel the onion, and cut it into quarters. Thinly slice the onion quarters, and add them to the cooker. Place the beef over the onions, and spoon some of the liquid over the meat. (If you are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.)
Rinse the bell peppers, and discard the seeds and membranes. Cut the peppers into quarters, then thinly slice them and add the pieces to the pot. Pour the diced tomatoes with their juice evenly on top. Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
About 20 minutes before serving, cook the rice.
Before serving, remove the beef and vegetables from the slow-cooker to a large serving bowl. Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl; if not, add about 1/2 cup juices. Stir to mix the beef and vegetables. Season with additional salt and pepper, if desired. Serve all but 2 cups of the beef- vegetable mixture over a bed of hot rice.
Serves 4 generously, with about 5 cups (total) leftover beef mixture and broth.
Note: Sirloin steak or chuck roast also can be used. The exact seasoning for the diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt-added varieties also work.
To store the leftovers: Refrigerate the remaining 2 cups of the beef mixture in a large, covered storage container. Pour all of the cooking juices (just over 3 cups) into a separate container and refrigerate overnight to let fat rise to the top. Discard the fat from the broth, and then add the remaining broth to the beef-vegetable mixture. Freeze for up to 1 month (or the mixture may be refrigerated for up to 3 days). Defrost overnight in the refrigerator, or use a microwave oven according to the manufacturer's defrosting instructions.
from Desperation Dinners
Laurie's notes: I subbed Produce Box garlic, tomatoes and peppers. The peppers were frozen whole; the tomatoes were diced and sauteed with garlic and olive oil, back in August, then frozen. Cuban food is typically mild and sweet. We like spicy food, so I added a diced Poblano and six diced Serrano peppers (also frozen back in August.)
October 29, 2010
Anniez Ethiopian Aleecha Vegetable Stew
Ingredients
1/2 cup olive oil
1- 10 oz bag shredded carrots, washed and drained
3 Tbsp minced garlic
3 yellow onions, slivered
2 tsp sea salt
1 Tbsp ground black pepper
2 Tbsp ground cumin
3 Tbsp ground turmeric
5 white potatoes, peeled, cut into 1-inch cubes
1 head cabbage, shredded
Method
1. In skillet, heat oilve oil over medium-high heat. Cook carrots, onions and garlic about 5 minutes
2. Stir in salt, pepper, cumin, turmeric and potatoes and cook another 15-20 minutes.
3. Add cabbage; cover. Reduce heat to medium-low and cook until potatoes are soft, about 20-30 minutes more.
1/2 cup olive oil
1- 10 oz bag shredded carrots, washed and drained
3 Tbsp minced garlic
3 yellow onions, slivered
2 tsp sea salt
1 Tbsp ground black pepper
2 Tbsp ground cumin
3 Tbsp ground turmeric
5 white potatoes, peeled, cut into 1-inch cubes
1 head cabbage, shredded
Method
1. In skillet, heat oilve oil over medium-high heat. Cook carrots, onions and garlic about 5 minutes
2. Stir in salt, pepper, cumin, turmeric and potatoes and cook another 15-20 minutes.
3. Add cabbage; cover. Reduce heat to medium-low and cook until potatoes are soft, about 20-30 minutes more.
Unstuffed Cabbage
Ingredients
12 oz ground turkey, chicken, beef or tofu crumbles
5 cups coarsely shredded cabbage
2- 14.5 oz cans diced tomatoes with garlic & onions
1/2 raisins
2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp chopped fresh dill, or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp ground black pepper
Method
1. Coat large non-stick skillet with non-stick spray. Over medium-high heat, brown meat or tofu, breaking up with wooden spoon. Add Cabbage; cover and cook 3 minutes, or until wilted.
2. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Good with rice.
Woman's Day, September 18, 2001
12 oz ground turkey, chicken, beef or tofu crumbles
5 cups coarsely shredded cabbage
2- 14.5 oz cans diced tomatoes with garlic & onions
1/2 raisins
2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp chopped fresh dill, or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp ground black pepper
Method
1. Coat large non-stick skillet with non-stick spray. Over medium-high heat, brown meat or tofu, breaking up with wooden spoon. Add Cabbage; cover and cook 3 minutes, or until wilted.
2. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Good with rice.
Woman's Day, September 18, 2001
October 17, 2010
Pattypan or Scalloped Squash
Mrs. Turner's Squash Skillet
½ cup Onion -- chopped
½ cup Pepper, Bell -- chopped
2 cup Squash, Patty Pan -- cubed
2 med Tomatoes -- quartered or smaller
2 tbsp Butter
1 tbsp Sugar
¼ tsp Pepper, Black
1 tsp Salt
1 tsp Flour, Plain
Saute onion and green pepper in butter. Stir in flour, salt, pepper, and sugar. Add squash and tomatoes and cook only until tender.
You can tell that this is a truly Southern recipe because sugar is added to vegetables. Sugar is added to everything here, EXCEPT the cornbread. Cornbread, by the way, is the perfect accompaniment to this squash dish. Anyway, if you feel uncomfortable adding sugar to vegetables, don't do it or add less, which is what I do. The squash will still be good.
Here are some other things I know about summer squash. You may substitute any summer squash in any summer squash recipe. There will be subtle taste and consistency issues, but the recipe will not fail or taste terrible. With that in mind here is one of my favorite summer squash recipes. It is good with the patty pan squash. I tried it last year. I copied it from Bay Tables which is a Junior League cookbook of my mother's. See, I'm still not giving any of my recipes. My mother must have been right about me.
Basil Couscous with Summer Squash
2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini -- 1/4" dice
1 cup squash, yellow -- 1/4" dice
1 cup basil -- slivered
1/4 cup Almonds -- toasted and sliced
Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for 5 minutes. Saute the zucchini and yellow squash in the remaining oil. Add vegetables, almonds, and basil to couscous and mix well. Serve immediately.
Or carve out centers of zucchini or squash and steam shells. Fill with couscous. Sprinkle with toasted sliced almonds.
from Twice Bloomed Wisteria
½ cup Onion -- chopped
½ cup Pepper, Bell -- chopped
2 cup Squash, Patty Pan -- cubed
2 med Tomatoes -- quartered or smaller
2 tbsp Butter
1 tbsp Sugar
¼ tsp Pepper, Black
1 tsp Salt
1 tsp Flour, Plain
Saute onion and green pepper in butter. Stir in flour, salt, pepper, and sugar. Add squash and tomatoes and cook only until tender.
You can tell that this is a truly Southern recipe because sugar is added to vegetables. Sugar is added to everything here, EXCEPT the cornbread. Cornbread, by the way, is the perfect accompaniment to this squash dish. Anyway, if you feel uncomfortable adding sugar to vegetables, don't do it or add less, which is what I do. The squash will still be good.
Here are some other things I know about summer squash. You may substitute any summer squash in any summer squash recipe. There will be subtle taste and consistency issues, but the recipe will not fail or taste terrible. With that in mind here is one of my favorite summer squash recipes. It is good with the patty pan squash. I tried it last year. I copied it from Bay Tables which is a Junior League cookbook of my mother's. See, I'm still not giving any of my recipes. My mother must have been right about me.
Basil Couscous with Summer Squash
2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini -- 1/4" dice
1 cup squash, yellow -- 1/4" dice
1 cup basil -- slivered
1/4 cup Almonds -- toasted and sliced
Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for 5 minutes. Saute the zucchini and yellow squash in the remaining oil. Add vegetables, almonds, and basil to couscous and mix well. Serve immediately.
Or carve out centers of zucchini or squash and steam shells. Fill with couscous. Sprinkle with toasted sliced almonds.
from Twice Bloomed Wisteria
August 17, 2010
Scuppernong grapes- yummy sweet inside, with a tough, chewy hull.
A little trivia-
It’s North Carolina’s state fruit, it tastes delicious and it’s an emerging nutrition superstar. Native to North Carolina, scuppernong and other muscadine grapes are grown in the backyards of many Eastern North Carolina homes. They are among the richest sources of antioxidants found in nature. Muscadine grapes are a leading food source for a potent cancer-fighting substance called resveratrol. A theory about why resveratrol is protective in humans and animals is that our genes respond to plant defensive chemicals in a beneficial way. Plantings of native muscadine grapes, also known as scuppernongs, are relatively pest resistant and thrive in the hot, sandy conditions of the coastal region. The coastal climate necessitates resistance to disease, viruses, bacteria, pests and mold. The plant’s adaptation to these conditions has developed unique properties that have significant health benefits for those who consume the muscadine grape.
The scuppernong is a greenish, or bronze, variety of muscadine. At first it was simply called the Big White Grape. During the 17th and 18th centuries cuttings of the mother vine were placed into production around Scuppernong, a small town in North Carolina. The name Scuppernong originally comes from an Algonquin Indian name, Ascopo for the sweet bay tree. Ascupernung, meaning place of the Ascopo, appears on early maps of North Carolina as the name of a river in Washington County that runs into the Albemarle Sound. By 1800 the spelling of the river had become Scuppernong. Soon the name of the town and river came to be applied to the grapes grown in the area. In this roundabout fashion, ascopo, the Algonquin word for sweet bay tree became scuppernong, the word for a variety of wild grape.
Here's the best way to enjoy these delicious grapes: Pinch the grape between your fingers, with a firm grip and hold the scuppernong with the blossom end inside your mouth, (the indented side), a little more than halfway in. Push down with your top and bottom teeth. This will pop the pulp out of the skin. Enjoy the sweet, juicy fruit and throw away the seeds and the hull.
A little trivia-
It’s North Carolina’s state fruit, it tastes delicious and it’s an emerging nutrition superstar. Native to North Carolina, scuppernong and other muscadine grapes are grown in the backyards of many Eastern North Carolina homes. They are among the richest sources of antioxidants found in nature. Muscadine grapes are a leading food source for a potent cancer-fighting substance called resveratrol. A theory about why resveratrol is protective in humans and animals is that our genes respond to plant defensive chemicals in a beneficial way. Plantings of native muscadine grapes, also known as scuppernongs, are relatively pest resistant and thrive in the hot, sandy conditions of the coastal region. The coastal climate necessitates resistance to disease, viruses, bacteria, pests and mold. The plant’s adaptation to these conditions has developed unique properties that have significant health benefits for those who consume the muscadine grape.
The scuppernong is a greenish, or bronze, variety of muscadine. At first it was simply called the Big White Grape. During the 17th and 18th centuries cuttings of the mother vine were placed into production around Scuppernong, a small town in North Carolina. The name Scuppernong originally comes from an Algonquin Indian name, Ascopo for the sweet bay tree. Ascupernung, meaning place of the Ascopo, appears on early maps of North Carolina as the name of a river in Washington County that runs into the Albemarle Sound. By 1800 the spelling of the river had become Scuppernong. Soon the name of the town and river came to be applied to the grapes grown in the area. In this roundabout fashion, ascopo, the Algonquin word for sweet bay tree became scuppernong, the word for a variety of wild grape.
Here's the best way to enjoy these delicious grapes: Pinch the grape between your fingers, with a firm grip and hold the scuppernong with the blossom end inside your mouth, (the indented side), a little more than halfway in. Push down with your top and bottom teeth. This will pop the pulp out of the skin. Enjoy the sweet, juicy fruit and throw away the seeds and the hull.
August 16, 2010
Chicken and Shiitake Alfredo
Ingredients
1 share (4 oz) Shiitake mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Method
Remove stems from Shiitake mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions about 5 cups
Ingredients
1 share (4 oz) Shiitake mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained
Method
Remove stems from Shiitake mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions about 5 cups
Shiitake and Wine Sauce
Ingredients
1 share (4 oz) Shiitake mushrooms
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 cup dry vermouth or dry white wine
1/2 cup heavy (whipping) cream
1/2 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Method
Remove stems from Shiitake mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter. Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes. Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally. Serve over chicken, fish, veal, and vegetables or in baked potatoes.
Yield: 1 Cup
Ingredients
1 share (4 oz) Shiitake mushrooms
2 tablespoons butter or margarine
1/4 cup chopped onion
1/2 cup dry vermouth or dry white wine
1/2 cup heavy (whipping) cream
1/2 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Method
Remove stems from Shiitake mushrooms (use in stews, to flavor broths, etc.); slice caps; set aside. In a small saucepan melt butter. Add onion; cook and stir for 3 minutes. Add mushrooms; cook and stir until onion is tender, about 2 minutes. Stir in vermouth, cream, tarragon, salt and black pepper; bring to a boil; boil until sauce is reduced to 1 cup, 4 to 5 minutes, stirring occasionally. Serve over chicken, fish, veal, and vegetables or in baked potatoes.
Yield: 1 Cup
August 15, 2010
Spinach & Shiitake Salad with Citrus Dressing
Ingredients
1 share (4 oz) Shiitake mushrooms
6 cups lightly-packed trimmed spinach leaves, torn into in bite-sized pieces
1 cup chopped field or Roma tomatoes
1/4 cup grapefruit juice
1/4 cup vegetable oil
1/2 teaspoon Dijon-style prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Method
Trim stem ends of Shiitake Mushrooms; cut mushrooms into thin slices, through the caps and stems. In a large serving bowl place mushrooms, spinach and tomatoes; set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour over vegetables, tossing gently.
Yield: 4 portions
Ingredients
1 share (4 oz) Shiitake mushrooms
6 cups lightly-packed trimmed spinach leaves, torn into in bite-sized pieces
1 cup chopped field or Roma tomatoes
1/4 cup grapefruit juice
1/4 cup vegetable oil
1/2 teaspoon Dijon-style prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Method
Trim stem ends of Shiitake Mushrooms; cut mushrooms into thin slices, through the caps and stems. In a large serving bowl place mushrooms, spinach and tomatoes; set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour over vegetables, tossing gently.
Yield: 4 portions
August 14, 2010
"We’ve really enjoyed our produce this year from our Produce Box. The chiles went into some yummy chile rellenos and I’ve found new ways to use eggplant.I wanted to pass on an easy recipe I found for the corn and bell peppers. This is great served with chips. You could probably use it on salad, too. The recipe instructions are for using a grill, but I use the broiler in my oven instead. That seems to work fine.
Thanks and have a great weekend!"
Elizabeth B, at SAS
Smoky Corn Salsa
2 red or green bell peppers (use hot peppers for more spice), quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon hot sauce
2/3 cup chopped fresh cilantro
Method:
Prepare grill or turn on broiler. Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables untill well charred in spots, turning occasionally with tongs and removing pieces as they brown. 5 minutes for green onion. 10 to 15 minutes for peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; saute until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.
Serve with chips or on salad.
Wow, Elizabeth- this sounds yummy & easy! ~ Laurie
Thanks and have a great weekend!"
Elizabeth B, at SAS
Smoky Corn Salsa
2 red or green bell peppers (use hot peppers for more spice), quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon hot sauce
2/3 cup chopped fresh cilantro
Method:
Prepare grill or turn on broiler. Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables untill well charred in spots, turning occasionally with tongs and removing pieces as they brown. 5 minutes for green onion. 10 to 15 minutes for peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; saute until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.
Serve with chips or on salad.
Wow, Elizabeth- this sounds yummy & easy! ~ Laurie
“Here is a fabulous recipe that we had tonight... yummy and light! I had corn left from last week and a plethora of Roma tomatoes which I used. I also was able to use cilantro from my backyard.” Andrea P, in Raleigh
Ingredients:
1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas (I used the Habanero Lime from Trader Joe's)
5 tablespoons, sliced scallions
Method:
Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
Serve with chipotle sour cream garnished with scallions.
Andrea! Sounds delish! Can't wait to try it. :) ~ Laurie
August 04, 2010
From my friend, Dani F, in Cary, a sabra:
Israeli Eggplant Salad
1 medium eggplant
2 hard boiled eggs, chopped
2 Tbsp mayo
1 small onion, chopped
½ tsp garlic powder
Salt & black pepper, to taste
Cut eggplant lengthwise. Roast, cut side down, at 400 F, for about 30 minutes. Drain eggplant is sieve for 2-3 minutes. Chop eggplant. Combine eggplant with next 3 ingredients and mix gently. Season to taste with garlic powder, salt & pepper. Enjoy!
Israeli Eggplant Salad
1 medium eggplant
2 hard boiled eggs, chopped
2 Tbsp mayo
1 small onion, chopped
½ tsp garlic powder
Salt & black pepper, to taste
Cut eggplant lengthwise. Roast, cut side down, at 400 F, for about 30 minutes. Drain eggplant is sieve for 2-3 minutes. Chop eggplant. Combine eggplant with next 3 ingredients and mix gently. Season to taste with garlic powder, salt & pepper. Enjoy!
August 02, 2010
Marshall says freeze jalapenos and other hot (or sweet) peppers whole. Pop, unwashed, into a plastic bag and freeze. When ready to use, wash, cut and seed while frozen. You’ll find the peppers are easy to mince and less of the oils get onto your skin. Use in salsas, chili or any dish that needs a little ‘heat’.
Here’s one of Marshall’s favorite ways to enjoy sweet peppers:
“Cut the tops off Key Largo or bell peppers and seed. Stuff peppers with cooked rice, cooked burger and Manwich. Freeze stuffed peppers. Cook and enjoy all winter.” Yum, Marshall! :)
Key Largo peppers are a type of banana pepper. They are also called Cubanelle or Italian sweet peppers. Bell peppers come in lots of interesting colors: green, yellow, orange, red and chocolate brown. If left to on the plant, all peppers will turn red. For all peppers, green ones are just less ripe than red ones.
Here’s one of Marshall’s favorite ways to enjoy sweet peppers:
“Cut the tops off Key Largo or bell peppers and seed. Stuff peppers with cooked rice, cooked burger and Manwich. Freeze stuffed peppers. Cook and enjoy all winter.” Yum, Marshall! :)
Key Largo peppers are a type of banana pepper. They are also called Cubanelle or Italian sweet peppers. Bell peppers come in lots of interesting colors: green, yellow, orange, red and chocolate brown. If left to on the plant, all peppers will turn red. For all peppers, green ones are just less ripe than red ones.
Storage tips:
Tomatoes
Keep tomatoes at room temperature, on a plate. Never store them in a plastic bag. If you want to speed the ripening process, put them in a pierced paper bag with an apple, which emits ethylene gas, a ripening agent. Once ripe, tomatoes will last 2-3 days. Keep cut tomatoes fresh in the fridge by storing unwrapped, with cut-side down, in a small bowl or plate. Freeze tomatoes whole. Skins slip off before they are fully defrosted (about 10 mins) Enjoy cooked in sauces, pastas, chili ans stews.
Eggplant
Refrigerate eggplants in a plastic bag in the veggie drawer. Eggplants will last four to five days. After that, they become bitter.
Bell peppers
Refrigerate peppers, unwashed in the veggie drawer. Keep them dry, as moisture will cause them to rot. Red and yellow peppers will last 4-5 days; green, about a week.
Peaches
Ripen at room temperature, stem end down. A sweet flowery smell means they are ripe and should be refrigerated unwashed. They will last in the fridge 3-5 days generally. White peaches ripen more quickly. Eat within a day.
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Two little tips to share .. Last year I froze my tomatoes by just popping them in a freezer bag. When I got ready to use them for cooking soups, stews and sauces, I took as many as I needed out of the freezer. Before they defrost completely (and this is only about 10 minutes) the skins just slip right off you can cut off the core and they are ready to use. Also did you know that you can cube and roast butternut squash without peeling it? Wash the outside and the skin is actually edible... we have been enjoying it roasted with a bit of olive oil, and any combination of nutmeg, cinnamon, powdered ginger and allspice... Yum
Debbie O, in Raleigh
Great ideas, Debbie! Thanks! :)
Tomatoes
Keep tomatoes at room temperature, on a plate. Never store them in a plastic bag. If you want to speed the ripening process, put them in a pierced paper bag with an apple, which emits ethylene gas, a ripening agent. Once ripe, tomatoes will last 2-3 days. Keep cut tomatoes fresh in the fridge by storing unwrapped, with cut-side down, in a small bowl or plate. Freeze tomatoes whole. Skins slip off before they are fully defrosted (about 10 mins) Enjoy cooked in sauces, pastas, chili ans stews.
Eggplant
Refrigerate eggplants in a plastic bag in the veggie drawer. Eggplants will last four to five days. After that, they become bitter.
Bell peppers
Refrigerate peppers, unwashed in the veggie drawer. Keep them dry, as moisture will cause them to rot. Red and yellow peppers will last 4-5 days; green, about a week.
Peaches
Ripen at room temperature, stem end down. A sweet flowery smell means they are ripe and should be refrigerated unwashed. They will last in the fridge 3-5 days generally. White peaches ripen more quickly. Eat within a day.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Two little tips to share .. Last year I froze my tomatoes by just popping them in a freezer bag. When I got ready to use them for cooking soups, stews and sauces, I took as many as I needed out of the freezer. Before they defrost completely (and this is only about 10 minutes) the skins just slip right off you can cut off the core and they are ready to use. Also did you know that you can cube and roast butternut squash without peeling it? Wash the outside and the skin is actually edible... we have been enjoying it roasted with a bit of olive oil, and any combination of nutmeg, cinnamon, powdered ginger and allspice... Yum
Debbie O, in Raleigh
Great ideas, Debbie! Thanks! :)
Roasted Garlic
1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can handle it without burning yourself. Using a small knife, cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Delish on slices of good crusty artisan bread or mixed into pasta, rice, soups and stews. Yum!
1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can handle it without burning yourself. Using a small knife, cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Delish on slices of good crusty artisan bread or mixed into pasta, rice, soups and stews. Yum!
Hi, all-
I've taken over writing parts of, plus compiling and editing, The Produce Box newsletter for the 2010 season. I love my new responsibilities; however, they detract somewhat from my time with this blog. Some things may overlap; some things will be specific to this blog. I am behind in photos, but I hope to catch up soon. All of my photos reflect actual Produce from my Boxes. :)
Thanks so much for your continued support of my blog. As always, your feedback is important and invaluable. Please comment! :)
Thanks, Laurie
I've taken over writing parts of, plus compiling and editing, The Produce Box newsletter for the 2010 season. I love my new responsibilities; however, they detract somewhat from my time with this blog. Some things may overlap; some things will be specific to this blog. I am behind in photos, but I hope to catch up soon. All of my photos reflect actual Produce from my Boxes. :)
Thanks so much for your continued support of my blog. As always, your feedback is important and invaluable. Please comment! :)
Thanks, Laurie
ROASTED CABBAGE WITH SIMPLE BALSAMIC REDUCTION
Start to finish: 10 minutes' preparation, 30 minutes to roast.
• 4 cups chopped red cabbage (in 1-inch pieces)
• 4 cups chopped green cabbage (in 1-inch pieces)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
SIMPLE BALSAMIC REDUCTION (20 minutes)
• 1 ½ cups balsamic vinegar
• 3 tablespoons brown sugar
• 2 garlic cloves, crushed and peeled
Heat oven to 450 degrees F
For the cabbage: Core and chop all cabbages and mix together in a large roasting pan. Drizzle oil, salt and pepper over cabbage, and toss to mix well.
Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired. Yield: 6 to 8 servings.
For the reduction: In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half.
Reduce heat to low, and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove and discard garlic, and serve. (Leftovers can be refrigerated in an airtight container for up to one week.)
Makes about ¾ cup.
From Beverly Mills and Alicia Ross' Desperation Dinners
Start to finish: 10 minutes' preparation, 30 minutes to roast.
• 4 cups chopped red cabbage (in 1-inch pieces)
• 4 cups chopped green cabbage (in 1-inch pieces)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
SIMPLE BALSAMIC REDUCTION (20 minutes)
• 1 ½ cups balsamic vinegar
• 3 tablespoons brown sugar
• 2 garlic cloves, crushed and peeled
Heat oven to 450 degrees F
For the cabbage: Core and chop all cabbages and mix together in a large roasting pan. Drizzle oil, salt and pepper over cabbage, and toss to mix well.
Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired. Yield: 6 to 8 servings.
For the reduction: In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half.
Reduce heat to low, and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove and discard garlic, and serve. (Leftovers can be refrigerated in an airtight container for up to one week.)
Makes about ¾ cup.
From Beverly Mills and Alicia Ross' Desperation Dinners
July 25, 2010
Jalapeno Guacamole Chicken
Ingredients
2 jalapeno peppers
2 chicken breasts
4 slices cheddar cheese
1 avocado
1 tomato
1 teaspoon garlic
1 teaspoon lemon juice
1 teaspoon cilantro
1 tablespoon taco seasoning
salt and pepper, to taste
Directions
Slice the chicken breasts in half, length-wise; season with taco seasoning.
Prepare the guacamole by peeling and mashing the avocado. Chop 1 jalapeno pepper and the tomato; add to the avocado mash. Add cilantro, garlic, lemon juice, salt and pepper. Mix well.
Heat a frying pan on high heat. Add seasoned chicken breasts and sear, about 1-2 minutes per side. Reduce heat to medium and cook until chicken is no longer pink in the middle, about 5-6 minutes each.
Slice remaining jalapeno pepper into rings and cover chicken breasts. Top jalapeno peppers with cheddar cheese. Cover pan and heat until cheese is melted. Serve and enjoy!
Yield: 4 servings
Note: Seeding peppers will reduce their heat. Wear gloves when cutting peppers if your skin is sensitive.
Quick tip: Easily remove an avocado pit by sharply striking pit with the cutting edge of a chef knife, slightly embedding the knife blade. Twist the knife right or left and remove pit. Scoop out fruit with a spoon. (Surprise! Avocado is a fruit. :) )
Ingredients
2 jalapeno peppers
2 chicken breasts
4 slices cheddar cheese
1 avocado
1 tomato
1 teaspoon garlic
1 teaspoon lemon juice
1 teaspoon cilantro
1 tablespoon taco seasoning
salt and pepper, to taste
Directions
Slice the chicken breasts in half, length-wise; season with taco seasoning.
Prepare the guacamole by peeling and mashing the avocado. Chop 1 jalapeno pepper and the tomato; add to the avocado mash. Add cilantro, garlic, lemon juice, salt and pepper. Mix well.
Heat a frying pan on high heat. Add seasoned chicken breasts and sear, about 1-2 minutes per side. Reduce heat to medium and cook until chicken is no longer pink in the middle, about 5-6 minutes each.
Slice remaining jalapeno pepper into rings and cover chicken breasts. Top jalapeno peppers with cheddar cheese. Cover pan and heat until cheese is melted. Serve and enjoy!
Yield: 4 servings
Note: Seeding peppers will reduce their heat. Wear gloves when cutting peppers if your skin is sensitive.
Quick tip: Easily remove an avocado pit by sharply striking pit with the cutting edge of a chef knife, slightly embedding the knife blade. Twist the knife right or left and remove pit. Scoop out fruit with a spoon. (Surprise! Avocado is a fruit. :) )
This refreshing soup was contributed by Eileen M, in Apex. Thanks, Eileen!
Mexican Butternut Squash Soup
Ingredients
2 tsp olive oil
2 c. peeled cubed butternut squash
2 c. chopped onions
1 c. chopped red bell pepper
1 c. chopped celery
1 tsp dried oregano
1 tsp chili powder
1 (4.5 oz) can chopped green chili peppers
4 c. canned vegetable broth
1 can (15.5 oz) white hominy or whole-kernel corn, drained
¼ c. fresh lime juice
1 Tbsp minced fresh cilantro
Directions
1. Heat oil; add squash and next 6 ingredients. Sauté 3 minutes
2. Add veggie broth and hominy and bring to boil. Reduce heat and simmer for 35 mins or till veggies are tender
3. Remove from heat and stir in lime juice and cilantro.
Yield: 4 servings
Note: may substitute water for veggie broth to reduce sodium intake.
Mexican Butternut Squash Soup
Ingredients
2 tsp olive oil
2 c. peeled cubed butternut squash
2 c. chopped onions
1 c. chopped red bell pepper
1 c. chopped celery
1 tsp dried oregano
1 tsp chili powder
1 (4.5 oz) can chopped green chili peppers
4 c. canned vegetable broth
1 can (15.5 oz) white hominy or whole-kernel corn, drained
¼ c. fresh lime juice
1 Tbsp minced fresh cilantro
Directions
1. Heat oil; add squash and next 6 ingredients. Sauté 3 minutes
2. Add veggie broth and hominy and bring to boil. Reduce heat and simmer for 35 mins or till veggies are tender
3. Remove from heat and stir in lime juice and cilantro.
Yield: 4 servings
Note: may substitute water for veggie broth to reduce sodium intake.
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