What's for Dinner 12/27-1/2

As I slowly awake from the Holiday coma and without the farm box imposed structure, it is time to play a late round of What's for Dinner? The kid learned how to make burritos last week, which lead to an impassioned speech about how he should not go to school, because he learns much more important things when he stays home. I can now face the future knowing at the very least he will not starve when he leaves my house. However this inspired the introduction of a night of his very own on the menu planning menu from this day forth Mondays will be The Kid Cooks Night. We are expecting Burritos for dinner at least every other week for the foreseeable future. This is kind of the dead week between holidays, so this will probably be a less than inspired installment, but we'll give it a go.

Sunday (or no one wants to get groceries)
Tri Tip
Spicy Sweet Potato Fries
Broccoli

Monday (or Kid Cooks)
Burritos

Tuesday
Alton Brown's Mac & Cheese
Salad

Wednesday
Cream of Broccoli Soup (didn't happen last week, still have broccoli)

New Year's Eve
To Be Determined...probably company during the day, invited-ish to New Year's Eve gathering if all else fails Mac & Cheese Toast and Broccoli Soup

New Year (or Rose Bowl)
This is the boys problem, I am going to the game! Go Ducks!!

Saturday
Again with the maybe family visit, different unit (See above, i.e. Ducks in Rose Bowl). So I don't know how that will impact the dinner, but probably out or pick up.

Thanks for playing, Happy New Year! And what are you having for dinner?

Thomas Keller's Favorite Roast Chicken

One 2-3 lbs. farm-raised chicken
Kosher salt and freshly ground black pepper
2 t. minced thyme (optional)
Unsalted butter
Dijon mustard

1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. (OK trussing isn't really in my skill set although it should be, my bird was not trussed, but I cooked it in an oven safe deep saute pan which seem to keep things fairly tight and even)

3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.(First attempt for got the outside pepper, still good)

4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. (It was the prettiest crispiest skin you ever did see)

5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Yield: 2-4 servings

from Thomas Keller at epicurious.com

Cinnamon Sugar Walnuts

1 c. sugar
5 oz. milk
1 t. cinnamon
1/4 t. salt
2 1/2 c. walnuts (or pecans)

In a heavy saucepan, combine the sugar, milk, cinnamon and salt. Cook over medium heat, without stirring, until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in vanilla and walnuts. Spread onto waxed paper to harden. Break into pieces. Store in an airtight container at room temperature.

from Sharyl McCulloch

Cream of Broccoli Soup

1/2 med. onion, chopped
2 c. or so broccoli, chopped
1 sm. potato, chopped
butter for sauteing the onion
1 can chicken broth - Swanson's
oregano
pepper
milk or cream about 1 can
nutmeg, just a pinch

Saute onion, Add broccoli, potato, broth and seasonings. Cook until veggies are done. Puree in blender. Add milk. Warm. Finish with the nutmeg

from Mom if you couldn't tell from the specific measurements

Sugar Cookies with Royal Frosting

3 c. all-purpose flour
3/4 t. baking powder
1/4 t. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 T. milk
Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside.

2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.

3.Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

4. Preheat oven to 375 degrees F.

5. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.

6. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

7. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

8. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Yield: approx. 3 dozen

from Food Network.com but also Alton Brown's Good Eats The Cookie Clause episode

This was a total experiment, but turned out excellent. A sugar cookie with a shortbread vibe so when the frosting is added and then the sprinkles it isn't an instant sugar coma.

Frosting has been a baking nemesis second only to pie crust. But feeling brave I made the recommended Alton Brown Royal Frosting, I had never before attempted a royal frosting. I survived. The peaks probably could have been more stiff, but I was about out of patience with my kitchen and needed to start dinner.

Royal Frosting

3 oz pasteurized egg whites
1 t. vanilla extract
4 c. confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

What's for Dinner? 12/20-12/25

Sunday
Yakisoba
Daikon Slaw
Edamame

Monday
Breakfast

Tuesday
Cream of Broccoli Soup
Rolls

Wednesday
Burritos with Taco Seasoning

Christmas Eve
Thomas Keller's Roast Chicken & Veggies
Dressing

Christmas
Navy Bean Soup
Gingersnaps

Holiday Cookies

We're trying to avoid too many sweets, so I'm not really doing much baking for around the house this holiday season. However Mr. Plaidsneakers felt the need to make a gesture for his minions at work. Now I find myself baking for the office this weekend. On the to do list...Candy Cane Crumbled Brownies, Irish Gingerbread, Alton Brown's Sugar Cookies, Chocolate Snowflakes, Cinnamon Sugar Walnuts and Nancy Drew's Butterscotch Oatmeal Cookies.

Some of these recipes were already posted, and I have tried to link them. Others will appear over the holidays when there are lulls. The mystery of the Candy Cane Crumbled Brownies I will solve here, because it couldn't be easier.

Your favorite brownie recipe
Cream Cheese Frosting (it can be a can from the store or home made both my red velvet and carrot cake recipes have cream cheese frosting recipes included)
Candy Canes (If you can get the abused and broken ones for cheap, cool, because you will be smashing them anyway)

1. Make and cool one pan of brownies.

2. Frost with Cream Cheese Frosting.

3. Sprinkle with crushed candy canes.

There is something insidiously addictive about the peppermint chocolate cream cheese combination.

How was Dinner?

Since I usually have two or three new to me recipes a reader should probably not assume each recipe is a sure fire winner. I will try to * the newbies. Of course, if the item is linked to an old post that is generally a sign that it was good enough to give it another go or the fates intervened and I didn't get it made last week and I am scheduling it again. With the last week of school and other chaos, some dinners just didn't happen, but there we're some excellent punts.

So the Pasta with Escarole and Roasted Red Pepper didn't happen...floor hockey practice, last minute book report speech drama, didn't store the Escarole well wilted to fast, blah blah blah. Neither did the Yakisoba, didn't get the pork defrosted in a timely manner, but that looks like it will be Sunday's dinner.

However we had two successes this week too. The Apple Cheddar Squash soup was pretty tasty, the crumbled bits of bacon totally made the difference. The salty meat with the slightly sweet soup combined in the best bites (slurps?).

I am ambivalent about barbecue at best. So I found the North Carolina recipe in a cook book I've had for years, but never tried. It is a spice rubbed pork with a sauce, some pretty hot spices at that, but if you dipped that hot spicy crust in the mop sauce then it mellowed and blended and was all kinds of good. I still think that I don't find barbecue very compelling, but if I was planning it for someone else, I wouldn't mind having this one again.

Then there was the surprise...that night that I was totally making yakisoba except the pork tenderloin hadn't come out of the freezer, so not so much. I eventually recalled that I had picked up a whole chicken at the market on a bit of a whim. Originally thinking of it as a potential dinner for the next weekend or maybe making stock and some shredded chicken to throw into salads or casseroles. Now I'm in total punt mode even breakfast for dinner was going to require a run to the store for bacon, but I remember this chicken. So I google roasted chicken. Now I have roast chicken recipes, but it was too late for the crock pot, and I didn't have 40 cloves of garlic. Inspiration was required. Epicurious.com totally came through, My Favorite Simple Roast Chicken by Thomas Keller (ooo fancy Top Chef judge) and it was so good. It was fast, school night friendly, and very simple, had everything in the house. Next time when I plan it, I'll be ready to make the simple green salad that he recommends.

Farm Box 12/19

Mandarin Oranges
Navel Oranges
Pears
Broccoli
Cauliflower
Turnips
Onions
Potatoes
Herb Mix - rosemary and za'atar
Carrots
Baby Bok Choy
Acorn Squash

Last Farm Box of 2009. Hopefully I can keep up the menu planning habit without the box of veggies on my counter Saturday morning.

North Carolina BBQ Pork Tenderloin with Mop Sauce

2 T. packed dark brown sugar
1 T. paprika
1 T. chili powder
1 1/2 t. cumin
1 t. salt
1/4 t. cayenne
freshly ground black pepper to taste
1/3 c. ketchup
1/4 c. cider vinegar
2 T. molasses
2 t. Worcestershire sauce
2 pork tenderloins (1 1/2 lbs)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.

2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, salt, cayenne, and pepper in a bowl. Rub half of the mixture all over the pork and let stand 15 minutes.

3. Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.

4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees, 12-15 minutes longer. Remove from the grill, cover loosely with foil and let stand 10 minutes before slicing. Serve with Mop Sauce.

Yield: 6 servings

from Best of Weight Watchers Magazine Vol. 1

Pasta with Escarole and Roasted Red Pepper

1 large head of escarole (7-8 c. chopped)
1 qt. water
1 t. salt
1 lb. fettuccine
2 T. extra virgin olive oil
7-8 oz. oyster mushrooms, coarsely chopped
2 T. chopped garlic cloves
1 roasted red pepper, diced
1 bunch scallion, white and green parts thinly sliced crosswise
freshly grated Parmesan cheese

1. Wash the escarole well in large basin of cool water, making sure there is no dirt or sand at the base of the leaves. Chop coarsely.

2. Bring the water to boil in a large pot. Add salt and plunge in the escarole. Push down to submerge. Cook for 2 minutes. Lift greens out with a slotted spoon and set aside.

3. Bring greens cooking water to a boil and cook pasta according to directions.

4. Meanwhile, heat the olive oil in a large skillet over high heat. Add mushrooms and cook briskly, stirring constantly, from 2 minutes to brown slightly. Reduce heat slightly and add garlic. Cook for 20 seconds more, taking care not to burn.

5. Add roasted red pepper and scallions and cook for 2 minutes. Stir in blanched escarole and salt to taste, and toss to heat through.

6. Toss pasta with vegetable and garnish with freshly grated Parmesan cheese.

Yield: 4-6

from Greens Glorious Greens!

Daikon Slaw

3 1/2 lbs. daikon radish, about 1 large

1 red onion, sliced lengthwise into 1/8 -inch strips

2 lbs cut snow peas, cut crosswise into 1-inch pieces

1/4 c. plus 2 T. sesame oil, or to taste

1/2 c. plus 2 T. rice vinegar, or to taste

2 t. sugar, or to taste

2 t. salt, or to taste

2 T. black sesame seeds

1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.

2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.

3. Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated.

Yield:8-10

from LA Times

Yakisoba

1 1/2 T. oil
7 oz. thin cut pork
Slivered green peppers
sliced onion
1 c. sliced cabbage
bean sprouts
salt & pepper
1 1/4 lbs. Chinese Ramen (fresh)
4 T. Worcestershire sauce
1 T. Soy sauce

Heat 2 1/4 t. oil in frying pan and saute veggies & pork over medium heat 2-3 min. Season with salt & pepper. Put aside in a bowl. Heat remaining oil & fry noodles for 3 minutes over medium heat. Add pork & veggies & season with soy & Worcestershire sauces.

Yield: 4 (as snack)

from Bevin Madigan

Bonus Recipe: Persimmon Bread!

So I've had some persimmons sitting in a bowl on top of our bar for weeks and weeks now, waiting for them to ripen. A week or so ago I finally decided to force the issue and shoved an apple in with them and put a lid on the bowl to help the malingering three (one had already achieved water balloon consistency).

Today was the day (actually it was a very bad day, but baking often helps terrible, horrible, no good, very bad days, at least for me) to attempt Persimmon Bread, cue ominous chords. Earlier I had found a James Beard recipe on David Lebovitz's website (where our household turns for ice cream making guidance, the link is in the side bar).

I going to put it here, but will link to the Persimmon page at the bottom as well.

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.


Adapted from Beard on Bread by James Beard.


3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)


1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.


2. Preheat oven to 350 degrees.


3. Sift the first 5 dry ingredients in a large mixing bowl.


4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.


5. Bake 1 hour or until toothpick inserted into the center comes out clean.


Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Yield: Two 9 inch loaves

from David Lebovitz's Living the Sweet Life in Paris

What's for Dinner? 12/12-18

Saturday
Leftovers

Sunday
Oven Fried Chicken Legs
Mashed Potatoes

Monday
Beef Stew

Tuesday
Yakisoba
Daikon Slaw
Edamame

Wednesday
Pasta with Escarole and Roasted Red Pepper

Thursday
Apple Cheddar Squash Soup (Didn't get to it last week)

Friday
North Carolina BBQ Pork Tenderloin with Mop Sauce
Sweet Potato Fries

Farm Box 12/12

Oranges
Mandarins
Pears
Dill
Arugala
Escarole
Daikon
Potatoes
Broccoli
Carrots

Chicken Marsala

2 t. olive oil
4 (4 oz) thin sliced skinless boneless chicken breasts
1/2 t. salt
1/2 t. coarsely ground black pepper
2 c. sliced mushrooms
2 t. all purpose flour
1/4 dry Marsala wine (by the real stuff not cooking)
1/4 c. reduce sodium chicken broth
1 T. chopped fresh parsley

1. Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.

2. Add the mushrooms to the skillet; saute until brown, about 3 minutes. Sprinkle the mushroom with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.

Yield: 4 servings

Side recommendations: wilted swiss chard or kale and roasted potatoes.

from Make It in Minutes

Herb Crusted Pork Tenderloin

1 lb. pork tenderloin
1/2 t. coarsely ground black pepper
1/2 t. salt
1 T. chopped fresh rosemary (1 t. dried)
1 garlic clove minced
2 t. olive oil

1 Preheat oven to 475 degrees

2. Sprinkle the pork with the pepper and salt. Spray a nonstick skillet with nonstick spray. Add the pork and brown on boat sides about 5 minutes. Transfer to a small roasting pan.

3. Meanwhile, combine the rosemry garlic and oil in a small bowl. Rub the mixture over the tenderloin. Roast until the pork reaches an internal temperature of 160 degrees, 10-15 minutes. Let stand 10 minutes before slicing into 1 inch slices.

Yield: 4

Side recommendations: Mashed Potatoes & Applesauce

from Make It in Minutes

Italian Spaghetti Sauce

2 lb. sausage or ground beef
3 medium onions, chopped (about 2 1/4 c.)
2 c. sliced mushrooms
6 garlic cloves, minced
2 14 1/2 oz can diced tomatoes, undrained
29 oz can tomato sauce
12 oz can tomato pan
2 T. dried basil
1 T. dried oregano
1 T. sugar
1 t. salt
1/2 t. crushed red pepper flakes

1 Cook Sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
2. Stir in remaining ingredients.
3. Cover. Cook on Low 8-9 hours.

Yield: 8-10 servings.

Note: Also a good Lasagna sauce

from Fix-It & Forget-It Cookbook

Banana Bread

Surprise! Another bonus recipe...

1/2 c. butter
3/4 c brown sugar
1 egg
1 c. unsifted stone ground whole wheat flour
1/2. c. unsifted unbleached white flour
1 t. baking soda
3/4 t. salt
1 1/4 c. mashed ripe bananas (2 lg or 3 sm bananas)
1/4 c. buttermilk or yogurt

1. Preheat oven 350 degrees

2. Cream butter & sugar together until very light & creamy. Beat in egg.

3. Sift whole wheat flour, white flour, baking soda, and salt together. Combine bananas & buttermilk, stirring just enough to mix.

4. Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine well.

5. Turn into oiled 9"x 5" loaf pan.

6. Bake 50-60 minutes. Cool pan 10 minutes. Remove from pan and finish cooling on rack.

Menu Plan 12/5 or Soup Week!

So I have a back stock of soup recipes I want to try, and a cold(ish) and stormy week ahead. Additionally the kid has embraced his Tae Kwon Do program and we now expect 4 nights a week of that, and floor hockey. Time to cook and eat has been thoroughly thwarted. Welcome to Soup Week!

Saturday
Our dinner is somebody else problem. Game Night!

Sunday
Very Veggie Beet Soup/Navy Bean Soup
Rolls

Monday
Spaghetti (with Homemade Sauce)

Tuesday
Herb Crusted Pork Tenderloin
Mashed Potatoes

Wednesday
Apple Cheddar Squash Soup

Thursday
Chicken Marsala
Roasted Potatoes

Friday
Who knows? Going to Mary Poppins!

Farm Box 12/5/09

Oh the dark leafy and rooty goodness that was this morning's farm box.

Bunched Beets (this equals immediate challenge, but Farmer Vern suggests roasting)
Bunched Carrots
Bell Peppers
Cabbage
Broccoli
Marjoram
Spinach
Butternut Squash
Popcorn (love popping on the cob)
Satsuma Mandarin Oranges
Fukumoto Navel Oranges

We were scheduled for Fuji Apples, but sadly got none. Being at the end of the delivery week is sometimes a drag.

White Bean Salad with Feta-Pita Crisps

Suprise! Bonus post...lunch. I tend to blow it off, but I shouldn't. I actually made some lunch on Monday and even took a picture. Anyway the recipe follows...

1 15 1/2 oz can of Cannellini Beans, rinsed & drained
1 red or green bell pepper, chopped
1/2 small red onion, chopped
1/4 c. chopped fresh flat-leaf parsley (1 T. & 1 t. dried parsley in a pinch)
2 t. olive oil
Grated zest & juice of 1 lemon
1/4 t. black pepper
1/8 t. salt
4 (7") whole-wheat pita
1 c. crumbled reduced fat feta cheese

1. Preheat the broiler. Line a baking sheet with a sheet at foil.

2. Toss together the beans, bell pepper, onion, parsley, oil, lemon zest & juice, black pepper and salt in a serving bowl.

3. Lay the pitas on the prepared baking sheet and sprinkle evenly with the feta. Broil 5" from the heat until the cheese is melted and the pitas are crisp, about 3 minutes. Cut each pita in to 6 wedges and serve with the bean salad.

Yield: 4 servings

from Momentum

Turkey Hash

2 c. diced turkey meat, white or dark
1 c. medium-diced onion
1/2 c. diced red bell pepper
2 cloves garlic, minced
1 c. diced sweet potato, baked for 30 to 40 minutes in the oven.
2 c. baked, diced Russet potato
1 small jalapeño pepper, diced on the small side
2 T. extra-virgin olive oil
2 tablespoons butter
1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely,
too. This dish needs a little moisture before browning to give
the turkey a chance. For extra decadence, substitute 1/4 of
heavy cream for the stock. Seriously.
About 2 teaspoons of salt-- more depending on taste. I like more.
A generous amount of freshly ground black pepper-- at least a teaspoon
1/4 teaspoon cayenne pepper.
Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.


1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.

2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.

3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.

4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash.

Yield: 4-6 servings

from Bay Area Bites by Michael Procopio

Update: Dinner was very tasty...left out the jalapenos. Short people in the household make me pick his red bell pepper, so yeah that wasn't going to get people fed. I took some pics not sure if they turned out, may update again.

Menu Plan Delayed...

So no farm box on Saturday and my whole routine goes south. Oh well, better late than never.

Monday
Turkey Hash
Steamed Broccoli with Cheese Sauce
(I was pretty good at sending leftovers home with others so I didn't spend the weekend awash in dressing. This should be the end of the turkey, cheese sauce and carrot cake.)

Tuesday
Chinese Tofu with Mushroom and Bok Choy
Brown Rice

Wednesday
Seafood Stuffed Salmon Cakes (for the grown ups)
Burrito (for the kid, who has an evening practice)

Thursday
Spicy Black Bean Turkey Chili
Corn Bread Muffins

Friday
Probably a pick up situation due to the kid's social obligations

The farm box returns next weekend as will my Saturday plan...hopefully.

Pepper Crusted Flank Steak with Cucumber Relish

3 T. molasses
2 t. cracked black pepper
1/2 t. salt
1 lb. flank steak
1 large cucumber, peeled, seeded & chopped
1 small carrot
2 large scallions
2 T. sugar
1 T. rice vinegar
1 T. soy sauce

1. Preheat the broiler. Coat the rack of a broiler pan with nonstick spray (or just heat up the grill)

2. Combine the molasses, pepper and salt in a small bowl. Rub the mixture over both sides of the steak. Broil the steak 4 inches from the heat until done to taste, about 6 minutes on each side for medium rare. Remove from the broiler, cover loosely with foil, and let stand 5 minutes before slicing.

3. Meanwhile, combine the cucumber, carrot, scallions, sugar, vinegar and soy sauce in a bowl; serve the relish on the side.

Butternut Squash with Pecans & Blue Cheese

Yay for Google cooking. We have an abundance of Butternut squash on hand: various farm boxes and a friends farm box too (they are not fans of the butternut).

So I was trying to find a winter squash saute I once did to no avail, but stumbled across this little combo from Nigella Lawson. And she's always rather fun and lusious.

4 1/2 lb. butternut squash
3 T. olive oil
6 stalks fresh thyme or 1/2 t. dried thyme
1 c. pecans
1 c. crumbled Roquefort or other blue cheese

1. Preheat the oven to 425 degrees F.

2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1" cubes; you don't need to be precise just keep the pieces uniformly small. (The recipe commenters recommended peeling the skin and 3/4" cubes)

3. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

4. Roast in the oven for about 30 to 45 minutes or until tender.

5. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

4 1/2 lbs of squash will make a ton of this, so I pretty much halved the recipe for the 3 of us.

Yield 6 to 8 (so half for 3 was spot on)

from http://www.foodnetwork.com/recipes/nigella-lawson/butternut-squash-with-pecans-and-blue-cheese-recipe/index.html

What's for Dinner? 11/21-27

There are a couple of rollovers from last week. Days just got away from us and there were a few punts, otherwise know as takeout. The weekend cooking plan is with fingers crossed as the kitchen island is being sanded as I type. Hopefully this time next week it will be a lovely shade of Martha's Vineyard Green.

Saturday
Roasted Chicken Thighs and Potatoes

Sunday
Cajun-Spiced Roast Pork
Butternut Squash

Monday
Potato & Turnip Soup
Salad
Roll

Tuesday
Pepper-Crusted Flank Steak with Cucumber Relish
Couscous or Brown Rice

Wednesday
Burritos

Thanksgiving
Turkey
Dressing
Sweet Potato Spoonbread
Steamed Broccoli & Cauliflower with Cheddar Cheese Sauce
Cranberry Sauce
Pumpkin Pie
Carrot Cake...and it is dinner at our house.

Friday
Leftover I suspect

Farm Box 11/21/09

OK, small administrative aside: I'm breaking up the Farm Box and the Menu Plan posts, but will post both on Saturday. I have in the last few weeks started linking return appearances into the Menu Plan. There will continue to be new recipes, because I get bored easily.

Back to what was in this week in the Farm Box...

Fuji Apples
More Mountain Bartlett Pears
Turnips
Butternut Squash
Yams
Shallots
Carrots
Dill
Broccoli
Cabbage
and our Thanksgiving Turkey!

No farm box next week for the Thanksgiving Holiday. How on earth I am going to figure out to what to make next week!?! Farm Box post returns in two weeks.

Cajun-Spiced Roast Pork

1 T. paprika
1/2 t. cumin
1/2 t. sugar
1/2 t. salt
1/8 t. cayenne
1 lb pork tenderloin

1. Preheat oven to 400 deg.

2. Combine paprika, cumin, sugar, salt and cayenne. Roll pork in mixture until evenly coated.

3. Spray a large oven proof skillet with nonstick spray and set over medium-high heat. Tuck the thin end of the tenderloin under so it is an even thickness and place in the skillet. Cook until lightly browned on all sides, about 5 minutes.

4. Transfer the skillet to the oven and roast until center reads 160 deg. about 20 minutes

5. Transfer the pork to a cutting board and let stand 10 minutes.

Yield: 4

from Momentum

Chicken Tikka w/Cucumber Raita

1 c. plain fat-free yogurt
Juice of 1/2 lemon
2 garlic cloves
1 inch fresh ginger, peeled and thinly sliced
3/4 t. salt
1/2 t. garam masala
1/2 t. coriander
1/2 t. tumeric
1/4 t. sugar
Cayenne
1 1/4 lb. skinless boneless chicken breast (in 1" pieces)
1 cucumber, finely diced
1/4 c. fresh mint
Pappadam or other flat bread

1. Combine 1/3 c. of yogurt, lemon juice, garlic, ginger, 1/2 t. salt, garam masala, coriander, turmeric, sugar and cayenne in a food processor and puree. Transfer the mixture to large zip close plastic bag and add chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2. Preheat broiler. Line a baking sheet with foil and spray with nonstick spray.

3. Remove the chicken from the marinade; discard the marinade. Thread the chicken on 8 12" metal skewers. Place the skewers on the prepared baking sheet. Broil 5 inches from the heat until the chicken is browned and cooked through, about 4 minutes on each side.

4. Meanwhile, to make the raita, stir together the remaining 2/3 c. yogurt, the cucumber, mint and 1/4 t. salt in a serving bowl. Serve the raita with chicken and pappadam.

Farm Box 11/14/09

Fuji Apples
Pears
Potatoes
Broccoli
Lettuce
Spinach
Italian Eggplant
Cilantro
and an Avocado for the dog

Saturday
Shepherds Pie (didn't happen last week)

Sunday
Chicken Tikka with Cucumber Raita
Sweet & Spicy Stir Fried Cabbage

Monday
Cajun-Spiced Roast Pork
Sweet Potato Spoon Bread

Tuesday
Whisper White Pasta with Broccoli instead of Green Beans

Wednesday
Leftovers


Thursday
Grilled Tri Tip Roast
Roasted Eggplant

Friday
Rosemary Chicken Thighs with Roast Potatoes

Lunch Ideas
Pasta Salad with Apple & Chicken

Chinese Tofu with Mushroom and Box Choy only not

1 (14 oz) container extra-firm tofu (or shrimp)
4 t. cornstarch
1/2 c. low sodium vegetable broth (or maybe chicken broth)
2 T. low sodium soy sauce
2 t. honey
2 t. dark sesame oil
2 t. canola oil
1 T. minced peeled fresh ginger
4 baby bok choy, quartered lengthwise
8 oz shiitake mushroom, stems removed and caps sliced
2 scallions, thinly sliced on a diagonal
1/8 t. crushed red pepper

1. Place the tofu between 2 flat plates. Weight the top plate with a heavy can until the tofu bulges at the sides but does not split, about 30 minutes. Pour off the water that has accumulated on the bottom of the plate. Cut the tofu into 1/2" cubes and pat dry with paper towels. Sprinkle the tofu evenly with 2 t. of the cornstarch.

2. Whisk together the broth, soy sauce, honey, sesame oil, and remaining 2 t. cornstarch in a small bowl. Set aside.

3. Heat 1 t. canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to plate.

4. Add the remaining 1 t. canola oil to the skillet. Add the ginger and cook, stirring constantly, until fragrant, 30 sec. Add the bok choy, mushrooms, scallions, and crushed red pepper and cook, stirring constantly, until the vegetables are crisp-tender, 5 minutes.

5. Add the tofu and the broth mixtureto the skillet and cook, stirring constantly, until the mixture comes to a boil and thickens, about 1 minute.

Farm Box 11/7/09

Grapes
Apples
Bok Choy
Butternut Squash
Yams
Onion
Arugula
Radicchio
Tuscan Kale

Lunches
Rustic Potato Chowder
White Bean Salad with Feta Pita Crisps

Saturday
Beef Tenderloin
Spicy Sweet Potato Fries
Grilled Kale

Sunday
Garlicky Farfalle with White Beans & Arugula

Monday
Shrimp with Mushroom & Bok Choy
Brown Rice

Tuesday
Chicken Marsala
Mashed Potatoes
Grilled Radicchio

Wednesday
Skillet Mac & Cheese
Salad

Thursday
Shepherds Pie
Salad

Friday
Leftovers

Turnip Potato Soup

Ingredients

6 Tbsp unsalted butter
4 medium onions, thinly sliced
3 pounds fresh, young turnips, peeled and thinly sliced
1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
Salt
6 Cups of chicken stock*
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil for garnish

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

1 In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.

2 Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

3 Working in batches, purée the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Serves 8.

from Food & Wine Magazine's 1999 Annual Cookbook, but found at http://simplyrecipes.com/recipes/turnip_potato_soup/

Cayenne-Spiked Oven-Fried Chicken

1/4 c. whole-wheat panko
2 T. all-purpose flour
1 t. dried rosemary
1 t. dried sage
1 t. salt
1/2 t. black pepper
1/2 t. cayenne
3/4 c. low-fat buttermilk
8 chicken drumsticks, skin removed

1. Preheat oven to 450 deg. Line the broiler pan with foil.

2. Mix together the panko, flour, rosemary, sage, salt, pepper, and cayenne in a large shallow bowl. Pour the buttermilk, into another bowl. Dip the drumsticks, one at a time in to the buttermilk mixture, then roll in the panko mixture to coat evenly.

3. Spray the chicken with nonstick spray and place in the broiler pan. Bake until crispy and cooked through about 25 minutes.

Yield: 4

Ginger-Broiled Salmon with Cucumber-Mint Relish

1 English Cucumber
1/4 c. thinly sliced fresh mint
1/4 c. seasoned rice vinegar
2 1/2 t. minced peeled fresh ginger
2 t. canola oil
1/4 t. sugar
pinch of salt
pinch of black pepper
4 6oz salmon steaks, about 1" thick

1. Relish: stir together the cucumber, mint, vinegar and 1/2 t. of ginger in a medium bowl.

2. Preheat broiler. Spray the broiler rack with nonstick spray.

3. Stir together the remaining 2 t. ginger, the oil, sugar, salt and pepper in a cup. Rub the ginger mixture on both sides of the salmon steaks. Place the salmon on the broiler rack and broil 4" from the heat until the fish is just opaque throughout, about 5 minutes on each side. Serve with the cucumber relish.

Yield: 4

from Hit the Spot

Review: Meh.

Farm Box 10/31/09

Pears
Persimmons
Spinach
Lettuce
Dill
Zucchini
Butternut Squash
Potatoes
Turnips
Shallots
& Special Order of Popping Corn

Menu Plan

Halloween
AB's Meatloaf
Butternut Squash Kabobs

Sunday
Lunch
Tuscan Pumpkin & White Bean Soup (Didn't get to it last week)

Dinner
Ginger Broiled Salmon with Cucumber-Mint Relish
New Potatoes

Monday
Cayenne-Spiked Oven-Fried Chicken
Sweet Potato Spoon Bread

Election Day
Leftovers
Spinach Salad with Mediterranean Goodies

Wednesday
Skillet Mac & Cheese

Thursday
Burritos

Friday
Turnip Potato Soup

Bonus Baking: Persimmon Bread

White Whisper Pasta

2 t. olive oil
2 c. sliced mushrooms
3 garlic cloves
1/2 c. skim milk
1/3 c. nonfat cottage cheese
3 T. basil leaves
3 T. parsley leaves
2 T. flour
1 t. dried oregano
1/4 c. grated Parmesan
2 T. grated Asiago
4 c. fusilli
1/2 lb green beans

1. In a large nonstick skillet, heat the oil. Add the mushrooms and garlic; cook, stirring as needed, until the mushrooms release their liquid, 4-5 minutes.

2. In a blender or food processor, puree the milk, cottage cheese, basil, parsley, flour and oregano. Add to the mushroom mixture; stir in the Parmesan and the Asiago cheeses and cook, sirring as needed, until heated through, about 2 minutes.

3. Meanwhile, cook the pasta according to package directions, adding green beans during the last 4 minutes of cooking. Drain and transfer to a large bowl. Immediately top with mushroom sauce; toss to coat.

Yield: 4 servings

from Simply the Best

Spicy Sweet Potato Fries

2 sweet potatoes, chopped into “fries”
1-2 T. olive oil
1 t. cumin
1/2 t. chili powder or cayenne
1 t. onion powder
salt

Preheat the oven to 450F. mix olive oil and spices together, then toss in sweet potatoes. Spread the fries on a pan lined with aluminum and bake for 15-20 min, turning fries every 5 min.

Southern Style Oven Fried Chicken

1/3 c. flour
1/4 t. salt
1/8 t. cayenne pepper
3 oz buttermilk
1/2 c. bread crumbs
6 pieces of chicken (2 breasts, 2 thighs, 2 legs)

1. Preheat oven to 375ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

2. Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and bread crumbs in 2 separate shallow bowls.

3. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then bread crumbs.

4. Place coated chicken in prepared baking dish. Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking).

Update: So that was were the plan started but I started googling other oven fried chicken recipes and ended up with a fryer parts chicken soaked in a buttermilk, dijon, challua bath, then dredged through a breadcrumb, flour, thyme, cayenne pepper coating. Sprayed with non-stick spray and baked for 40 or so minutes.

Farm Box 10/24/09

Grapes
Pomegranates
Apples
Radishes
Popcorn
Potatoes
Yams
Spicy Pepper Mix
Zucchini
Green Beans
Cilantro
Collard Greens

Menu Plan

Saturday
Oven Fried Chicken*
Collard Greens
Mashed Potatos

Sunday
Steak
Sweet Potato Fries
Salad

Monday
Whisper White Pasta*
Salad

Tuesday
Ginger Cashew Chicken
Brown Rice

Wednesday
Tuscan Pumpkin White Bean Soup

Thursday
Leftovers

Friday
Sweet Potato Spoon Bread
Salad

On Friday...BRAINS!!

mmmm...brains! Halloween starts at the kid's school this week.

Chicken & Biscuit Pot Pie

1 1/2 c. reduced sodium chicken broth
1/2 c. fat free half & half
2 T. all-purpose flour
1 T. Dijon
1/4 t. pepper
1 T. unsalted butter
1 medium onion, chopped
1 fennel bulb, chopped (not my thing will probably substitute)
3 garlic cloves, minced
1/4 t. thyme
2 c. frozen mixed vegetables (corn, carrots, peas, and green beans)
1 1/2 c. chopped cooked chicken breast
1 6 oz package refrigerated buttermilk biscuits (yeah I'll make my own)

1. Preheat oven 425 degrees. spray 3 qt shallow baking dish w/non stick spray.

2. Whisk the broth, half & half, flour, mustard and pepper in a medium bowl until blended.

Yield: 5

from Comfort Classics

3. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, fennel, garlic and thyme and cook, stirring occasionally, until softened, 6 minutes. Stir in the mixed vegetables and chicken and cook until heated through, 3 minutes. Add the broth mixture and cook, stirring constantly, untiul the mixture comes to a boil and thickens, 2-3 minutes. Pour into the prepared baking dish. Arrange the biscuits on top of the chicken mixture.

4. Bake until the filling is bubbly and the biscuits are golden brown, 10-12 minutes.

Farm Box 10/17/09

Butternut Squash
Zucchini
Romaine
Arugula
Grapes
Red Potato
Green Pepper
Onion
Pears

Periodically we have these transitional moments in the box, not quite summer, not quite fall.

Menu Plan
Saturday
Chicken & Biscuit Pot Pie*

Sunday
Garlicky Farfalle with White Beans & Arugula*

Monday
Meatloaf
New Potatoes

Tuesday
Cheesy Chicken Enchiladas with Green Sauce*

Wednesday
Spicy Black Bean Turkey Chili
Corn Bread Muffins

Thursday
Theatre dining

Friday
Leftovers

*=new recipe

Menu Planning: How Does This Work?

This came up recently on my Facebook wall. It seemed good enough fodder for an entry, so here is how it works for me.

The beauty of the Farm Box/Menu Planning post is the routine. It happens that our farm box delivery site happens fairly early in the weekend. It gets us started a little earlier, lattes can be obtained during farm box retrieval.

Farm box the home game involves streaming NPR Weekend Edition/Car Talk/Wait Wait Don't Tell Me. I believe Steven Colbert mentioned it was required for Farmer's Market/Box unpacking and making soup. It becomes this big puzzle. How much of each fits in which fridgesmart box? Will they all fit on the shelves? But then I get to see how much came in? How much was left from last week? And the fridge gets a good edit.

With all that information rolling around in my head and a weather and calendar check, it is to head for the cook books. The menu plan gets built around days we won't be home at dinner time, Crock Pot Wednesday for floor hockey practice and a desire to mix up the proteins. I add the recipes to the blog publishing schedule which helps me make the grocery list. So then whenever our weekend has us cross paths with Costco, Target, Trader Joe's, Whole Foods or even the local Farmer's Market the next day. And I don't have to think quite so hard at 4:40 weekday afternoon of your choice, because the blog knows what's for dinner.

I also like pulling up recipes on my laptop instead of a stack of books. I can run a podcast or stream some radio in the background for company. It is back lit for my poorly lit kitchen.

Bountiful Beef Stew

1 T. Olive Oil
1 lb. Bottom Round Steak, trimmed and cut into 1" chunks
1/2 t. Salt
1/4 t. Black Pepper
3 onions, thinly sliced
1 1/4 lb. baby red potatoes, halved
1 1/2 c. baby-cut carrots
1 (14 1/2 oz) can reduced-sodium beef broth
2 t. finely chopped fresh tarragon
1/3 c. water
2 T. all-purpose flour

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and sprinkle with the salt and pepper. Cook, turning frequently, until browned, about 4 minutes. Transfer the beef to a 5 or 6 qt. slow cooker.

2. Add the onions to the skillet. Reduce the heat to medium; cook, stirring occasionally, until softened and browned, about 8 minutes. Transfer the onions to the slow cooker and stir in the potatoes, carrots, broth, and tarragon. Push the potatoes down into the liquid 4-6 hours on high or 8-10 on low.

3. About 20 minutes before the cooking time is up whisk together the water and flour in a small bowl until smooth. Whisk in 1/4 cup of stew liquid until blended; stir the flour mixture into the stew. Cover and cook on high until the mixture simmers and thickens, about 15 minutes longer.

Yield: 4 servings (8pts)

from Weight Watcher Momentum

Cabage, Apple & Pork Chops

12 (2 oz) chicken cutlets (or 6 oz center cut loin pork chops)
Cooking Spray
1/4 t. salt
1/4 t. pepper
2 c. packaged angel hair slaw
1 lg Golden Delicious Apple, peeled & thinly sliced
1/2 c. chicken broth
1/4 t. caraway seeds

1. Heat a large nonstick skillet over medium-high heat.

2. Coat chicken with cooking spray, and sprinkle evenly with salt and pepper; add to pan. Cook 2 minutes on each side or until golden brown. Remove chicken, and keep warm.

3. Combine slaw and apple; add to pan, and saute 5 minutes. Return chicken and accumulated juices to pan. Add broth; bring to a boil, and cook 4 minutes. Add caraway seeds; cook 1 minute.

Yield: 4 servings 3 cutlets & 1/2 c. cabbage mix

from Weight Watchers Five Ingredient 15 minute Recipes Winter 2009

Update: Dinner plan thwarted by Kid's Well Check at the Pediatrician! Emergency stop at Chipotle required for famished spouse. Will try again, partly because the pork is already defrosted.

Chicken in Garlic & Shallots

10 Chicken Thighs (or 1 whole broiler/fryer chicken cut into 8 pieces)
Salt
Freshly Ground Black Pepper
1/2 c. + 2 T. olive oil
10 peeled cloves of garlic
10 shallots, peeled & split in half from stem to root
Several sprigs parsley sage & thyme

Preheat oven to 350 degrees.

Season chicken liberally with salt & pepper. Toss with 2 T. olive oil and brown on both sides in wide frying pan or skillet over high heat. Remove from heat, add garlic, shallots, herbs & remainder of the olive oil (there's no reason to chop the herbs, just distribute them around and in between the chicken chunks). Cover and bake for 1 1/2hrs.

6 servings

from I'm Just Here for the Food 2.0 by Alton Brown

Update: It was a keeper. The garlic and shallots got nice and sweet, the chicken was savory from the herbs and salt. Very yummy with the mashed potato.

Farm Box 10/10/09

12 Pears!
Grapes
Romaine
Butternut Squash
Shallots
Garlic
Green Pepper
Zucchini
Potatoes
Braeburn Apples
Figs
Popping Corn

Menu Plan

Saturday
BJ's for Birthday dinner with the Grands

Sunday
Chicken in Garlic & Shallots*
Mashed Potatoes

Monday
Cabbage, Apple, & Pork Chops*
Butternut Squash

Tuesday
Sally's Split Pea Soup
Beer Bread

Wednesday
Bountiful Beef Stew

Thursday
Spicy Turkey Black Bean Chili

Friday
School Carnival

* new

Italian Potato Casserole with Sweet Peppers

1lb. potatoes, peeled, cut into even pieces, boiled until tender & sliced
1 medium red or green pepper, sliced
1/2 medium onion, chopped
1/4 t. seasoning salt
1/2 lb. bacon, fried & crumbled
pepper to taste
1 T. olive oil
1/2 mushroom, sliced
1/2 lb. Italian sweet peppers, sliced
3 eggs, beaten
1 1/2 c. cream or whole milk
2 large tomatoes, peeled, seeded and chopped

After potatoes have cooked and drained, place the sliced potatoes in a 9" oven proof dish. Saute onions and mushrooms until just soft. Beat together eggs, cream and salt and pepper. cover the potatoes with the the peppers, mushroom and onion, half the bacon and tomato. Pour in the beaten egg mixture and cover with foil. Bake at 350 for 35 minutes. Uncover and add the rest of the bacon (and optional 1-2 c. grated cheese). Return to oven uncovered for 10 minutes, or until top is nice and golden and a knife comes out clean.

Farm Box 10/3/09

Grapes
Tomatoes
Cherry Tomatoes
Potatoes
Zucchini
Pears
Figs
Romaine
Sweet & Bell Peppers
Popping Corn on the Cob
Onion
Radishes

Menu Plan

Saturday
Chipotle Rubbed Tri-Tip Grilled
Mashed Potatoes (must catch up with the Farm Box)
Summer Salad

Sunday
Cajun Chicken Salad

Monday
Bean Soup

Tuesday
Pork Chops
Italian Potato Casserole with Sweet Peppers*

Wednesday
Crock Pot Mac & Cheese*

Thursday
Breakfast for Dinner
What kind? To be determined.

Friday
Legoland

* new

Easy Stroganoff

from Fix-It and Forget-It Our Best Slow-Cooker Recipes 2009

10 3/4 oz can cream of mushroom
14 1/2 oz can beef broth
1 lb. beef stew meat (or round steak, cut in to 1" pieces)
1 c. sour cream
2 c. cooked egg noodles
Chopped fresh parsley (optional)

1. Combine soup and broth in 4 qt. slow cooker. Add meat.

2. Cover and cook on high 3-4 hours and then cook on low 3-4 hours.

3. Stir in sour cream.

4. Cook on high 20 minutes more.

5. Serve over cooked noodles. Garnish with parsley if desired.

Serves 4

Sesame Kale

from Greens Glorious Greens!

3/4 lb. Kale (approx 6c.), washed stemmed & coarsely chopped
1 T. sesame or olive oil
1-2 t. finely chopped fresh garlic
1/2 c. chopped scallions, white & green
salt to taste
1 1/2 T. toasted sesame seeds

1. Bring 2c. water to boil in a large 10-12 inch skillet that has a tight-fitting lid. Add chopped kale and cook for about 5 minutes, stirring occasionally, until kale is tender. Remove cooked kale with slotted spoon to drain, save cooking water to drink. (not so much the last part here)

2. Rinse out and dry the skillet, then use it to heat the oil over medium-low heat. Add garlic and saute for about 1 minute. Stir in scallions and cook for another minute.

3. Add cooked kale and salt to taste and stir to combine. Cover and cook for 1-2 min. until kale is hot. Sprinkle with sesame seeds and serve immediately.

Serves 3-4 as a side.

Grilled Pork Chops with Rosemary

1t. Rosemary, crushed
1T. Dijon
3 cloves garlic, minced
2T. olive oil
freshly ground black pepper
4 pork chops

Blend rosemary, dijon, garlic & oil. Add pepper to taste. Spread on both sides of chops. Grill turning once until done.

Farm Box 9/26/09

Combining some traditions to get the blog rhythm going again...

Farm Box

Kale
Plums
Jonagold Apples
Eggplant
Small Globe Eggplant
Japanese Eggplant
Bell Peppers
Italian and Armenian Peppers
Green Beans
Tomatos
Zucchini
Summer Squash
Shallots

That's a lot of eggplant.(Note to self remember camera before unpacking farm box.


Sunday
Grilled Dijon Rosemary Pork
Roasted Veggies - Onion, Potato, Eggplant, Zucchini

Monday
Japanese Curry w/Chicken, Japanese Eggplant, Bell Pepper
Kale Sesame*

Tuesday
Something glamorous like Leftovers

Crock Pot Wednesday
Easy Beef Stroganoff*
Egg Noodles
Green Beans
Salad

Thursday
Burritos

Friday
Order Pizza for kid and sitter

* New Recipe

Somewhere in all that I'll try to make zucchini bread

Barbecue Beef

Wednesday are floor hockey practice this fall, so we're going to try to go with a Crock Pot Wednesday.

3 lb. boneless chuck roast
1 c. barbecue sauce
1/2 c. apricot preserves
1/3 c. chopped green peppers
1 small onion, chopped
1 T. Dijon mustard
2 t. brown sugar
12 sandwich rolls

1. Cut roast into quarters. Place in greased slow cooker.
2. Combine barbecue sauce, preserves, green peppers, onion, mustard, and brown sugar. Pour over roast.
3. Cover. Cook on Low 6-8 hours. Remove roast and slice thinly. Return to slow cooker. Stir gently.
4. Cover. Cook 20-30 minutes.
5. Serve beef and sauce on rolls.

from Fix-It & Forget-It Cookbook

Adventures in Tacos

The kid has had a hankering for tacos. We are traditionally more of a burrito household. I had picked up taco shells, and defrosted some ground beef, but we hadn't discussed seasoning the ground beef. So, on the way home from school we swung by Vons for some taco seasoning and there was none. Not in the spice aisle, not in the Hispanic food aisle, not in a box, not with a fox, no taco seasoning at all. Eventually I got a wild hair about about making our own taco seasoning. The spice collection is robust and with a little Google cooking we found a recipe

2 1/2 T Chili Powder
1 1/2 T Paprika
2 T Cumin
2 t Oregano
1 T Garlic Powder
1 1/2 t Onion Powder
1/2 t Cayenne
1 t salt

2T +1t seasoning added to browned ground beef with 3/4 water simmer til reduced.

It was quite good and we have enough for 3 more batches. But I am still more of a burrito fan than a taco person, I think it will adapt nicely.

Trader Joes Dinner Inspired by Alton Brown

The Kid has been struck by Alton Brown inspiration again. Today he was shopping for won ton wrappers; he wants to make pot stickers! Trader Joes lacked the wrappers, but I picked up some gyoza. Tonight's dinner on the fly pork gyoza, edemame, and brown rice. It was surprisingly successful.

Bonus we have confirmed he'd like pot stickers, so if we attempted from scratch at least it would be worth the effort.

Menu Planning Monday 8/10

Monday - Rosemary Chicken with Potatoes & Corn
Tuesday- Birthday CPK
Wednesday - Swedish Meatballs
Thursday - Cajun Chicken Salad
Friday - Burritos
Saturday -
Sunday - Burgers

Monday Menu Planning 7/27

Monday - Grilled Tri Tip & Roasted Potato/Eggplant/Onion
Tuesday - Cajun Chicken Salad
Wednesday - Burritos
Thursday - Black & Blue Salad
Friday - Kid Pizza & Adults Theatre food out
Saturday - Something that won't mess up the kitchen (Out or In or Something), because we should be packing not messing up the kitchen or cleaning.

Homemade Pop Tarts

I grew up without Pop Tarts, by the time I tried them in high school they had pretty much become disgusting. The kid likes them, but not the fruit flavors. He and Y lurve the brown sugar cinnamon version. We were introduced to the idea of homemade pop tarts by Alton Brown and his TV show Good Eats. AB is broadening the kid's culinary horizons regularly. They have come up twice, one episode about frying and another about pies. This afternoon we are going to attempt the chocolate pop tart. Wish us luck.

Farm Box 7/4/09

So at this point I'm not going to list what arrived a week and a half ago. But isn't it pretty?

If you want one of your very own...
www.abundantharvestorganics.com

Sushi Bowl with Toasted Nori, Avocado, and Brown Rice

Rice
2 c. short-grain brown rice
3 1/2 c. water 2 t. fine-grain sea salt
2 (4") square sheets nori
6 oz extra-firm tofu

Citrus-Soy Dressing
grated zest & juice of 1 orange
grated zest & juice of 1/2 lemon
2 T. natural cane sugar
2 T. shoyu sauce
2 T. brown rice vinegar

4 green onions
1 avocado, peeled, pitted, & thinly sliced
3 T. toasted unhulled sesame seeds

Rinse & drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring a boil over high heat. Lower the heat, cover, and simmer gently until is absorbed, about 45 minutes.

Toast the nori in a preheated 300 degree F oven or medium-hot skillet for a few minutes. Crumble or chop coarsely.

Drain the tofu and pat it dry. Cut the block of tofu length-wise through the middle to make four 1/4 - 1/2" sheets of tofu. Two at a time, cook in a dry nonstick or well seasoned skillet over medium-high heat for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool enough to handle, then cut crosswise into matchsticks. Repeat with the remaining sheets.

Dressing
Set the zests aside, combine the juices and sugar in a small saucepan and bring to gentle boil. Cook for 1 or 2 minutes, then add the shoyu and vinegar. Return to agentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.

When the rice is done, stir in 1/3 c. of the dressing (add more to taste). Scoop rice into individual bowls and top with toasted nori, green onions, tofu, avocado slices, and sprinkling of sesame seeds.

From Super Natural Cooking

I usually switch the tofu for shrimp and the avocado for some edamame. This is the dish that convienced the kid that shrimp was not so bad.

McCulloch Family Uber Traditional Potato Salad

O.K. this is one of those family recipes that you can't get them to give you easily. Its not written down; they have to show you, 'cause they just sort of make it.

Red Potatoes (peeling your option)
Hard Boiled Eggs (usually an egg per pound of potatoes)
Celery
Onion
Mayonnaise
Dijon Mustard
Pickle Juice (or Apple Cider Vinegar)

I wash and boil the potatoes, dicing after they cool, leaving the peels on. Boil & dice the eggs. Dice the celery and onion. Combine all the diced ingredients. In a separate bowl add mayo and mustard in a 2:1 (maybe 1 & 1/2) ratio, blend. Add a splash of pickle juice and salt and pepper to taste. My dressing can NOT taste like mayo, and the spicy bite of the horseradish of the dijon must be mellow to not noticable, with a little bit of tart from the vinegar.

Monday Menu Planning 7/6

Monday - Green Bean Stir Fry
Tuesday - BBQ Burgers & Potato Salad
Wednesday - Shrimp Sushi Bowl
Thursday - Chicken & Veggie Kabobs
Friday - Leftovers or out
Saturday - Alton Brown's Fish & Chips (wish me luck)
Sunday -

Good News...I'm Back

So not dead, mostly mended. Summer school ends today (technically tomorrow). Late farm box post coming...with pictures! Menu plans coming soon. Yay!

Food Outage

OK we got the farm box Saturday. It was good. I have an pneumonia...see whining dating back to mid April. With antibiotics I should be feeling better by the end of the week. Not eating much anyway. Maybe I'll have energy for food and food blogging next week.

Menu Planning Monday 6/8

Monday - Basketball Party
Tuesday - Green Bean Stir Fry
Wednesday - Burritos
Thursday - Shrimp Sushi Bowl
Friday - End of School Party
Saturday -
Sunday -

Oh the joys of the last week of school...party all the time.

Farm Box 6/6/09

Lettuce
Artisianal Lettuce
Carrots
Plums
Pluots
Basil
Yukon Gold Potatoes
Summer Squash
Green Beans

Cold Vegetable Pasta Salad

Pasta (Usually a tricolor rotini)
Carrots
Celery
Cucumber
Cauliflower
Red or Yellow Pepper
(Any other Veggies that strike your fancy)
Salami
Mozzarella (I usually omit)
Italian Dressing
Garlic Powder

Cook the pasta according to the directions. Do not over cook. Drain and toss with a little bit of the dressing and chill. Chop all the vegetables into bite size pieces, add to chilled pasta and toss. Add bite size salami (and cheese) and toss. Sprinkle with garlic powder and coat with Italian dressing (or vinegrette of your choice). Pour enough that there is dressing standing at the bottom of the bowl, the pasta and veggies will absorb the extra. Chill. It will be even better the next day.

Menu Planning Monday 6/1

Monday - Sweet Potato Spoon Bread & Summer Salad
Tuesday - Giant Crusty & Creamy White Beans
Wednesday - Basketball Party/Taco Salad
Thursday - Spicy Green Bean & Mushroom Stir-Fry
Friday - Cold Pasta & Vegetable Salad
Saturday - Leftovers
Sunday -Sesame Scallops

Farm Box 5/30/09

Lettuce
Carrots
Tomatoes
Green Beans
Artichokes
Zucchini
Crookneck Squash
Swiss Chard
Peaches
Plums
Nectarines

Menu Planning Monday 5/25

Monday Lunch - Bruschetta
Dinner
Tuesday
Wednesday
Thursday
Friday - Sausage & Potato Wedges
Saturday - Burritos
Sunday - Sweet Potato Spoon Bread & Summer Salad

Other Peach Cobbler

Swiss Chard Stir Fried with Feta Cheese

2 T. pine nuts, toasted to light brown
2 T. olive oil
2 medium shallots, chopped finely
1-2 bunches Swiss chard rinsed well and torn in to 2" pieces
1/4 c. crumbled Feta cheese
Salt
Pepper

In a wok or skillet heat the oil over medium heat. Add shallots; stir fry 1 minute or until just beginning to brown. Add Swiss chard, toss and cover. Cook 2 minutes. Remove cover and cook about another minute. If there is any liquid drain it off. Stir in the Feta cheese, cook 30 seconds or until cheese starts to melt. Add pine nuts and season. Serve immediately.

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