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