Friday, September 18, 2009

Abundant Harvest Box

In the box this week we got to many plums to count! We also got 6 pears and 1 cantaloupe. 1 head of green leaf lettuce, 1 bunch of green chard and italian parsley, 4 beefsteak tomatoes, 1 carton cherry tomatoes, 6 carrots, 3 zucchini, 10-12 potatoes, lots of jalapenos, 4 bell peppers, and radishes. Since we have gotten carrots 2 weeks in a row I will take what I had leftover from last week and make baby food. Also i'm going to freeze the bell peppers.

Seasonal Fruit Salad

Pear, grapes, apple, plum, and pomegranate

Make It:
Cut all fruit into small pieces. Peel pomegranate and get all seeds out. Mix all together in a bowl.

A little info about pomegranates, it is a little difficult to get the seeds out. Once you do though they are very good, sweet and a little sour. Also they are very high in antioxidants, contain vitamin c, vitamin b5, and potassium.

Chicken Fajitas

2 chicken breasts cut into small strips
2 or 3 bell peppers assorted colors(depending on how much heat you like you can also add poblanos, anaheims, and jalapenos) cut into strips
1 onion cut into strips
1/2 packet taco seasoning with about 1tblsp chili powder and cumin added to it
If you like you can also add mushrooms, fresh tomatoes, and squash or zucchini
1 lime
Flour tortillas
Assorted toppings(sour cream, avocado, pico de gallo)

Make It:
Heat a wok or large iron skillet over high heat. Toss chicken with seasoning until coated. Spray pan with pam, turn heat down a little. Put chicken in the pan, cook quickly stirring often, should take about five minutes, pour onto a separate dish. Put pan back over heat, spray again, put veggies in pan(if using mushrooms, tomatoes, or squash add them after you have cooked the peppers and onions because they are tender and will get mushy) cook quickly stirring often. Cook 2 or 3 minutes, you want them to be crisp tender. Add chicken back to pan and stir to combine. Squeeze lime over fajitas, stir. Heat tortillas. Serve fajitas in tortilla with toppings. Enjoy!

Chili Macaroni

In an effort to save time the day I made the mac and cheese I cooked a whole box of macaroni noodles. I used 1/2 that day and stored the second 1/2 for this recipe. Also this is a recipe that could easily be doubled to feed a crowd, and can be made ahead and reheated.

1lb. ground beef
1 big green bell pepper or 2 sml diced
1 onion diced
1 jalapeno diced(optional)
1 can diced tomatoes or 2 cups homemade diced tomatoes
2 to 4 tablespoons chili seasoning, add 2 then taste and add more if you ned too
1c. red chile sauce
1c. cheddar cheese

Make it:
Heat a large skillet over medium heat, add beef, cook until browned, drain. Add onion and peppers cook until softened. Add tomatoes let simmer(small amount of bubbles) for ten minutes. Add chili seasoning, stir to combine, add chile sauce. Simmer ten more minutes and taste, add more seasoning if it needs it. Turn broiler on high. Pour macaroni into a casserole dish and sprinkle cheese on top. Put under broiler until cheese is melted(watch closely it happens fast). Enjoy!

Bacon Mac & Cheese, Cauliflower with Cheese Sauce

1/2 box macaroni noodles cooked
1c. cheddar cheese
4oz. 2% velveeta
1 head cauliflower cut into individual florets and boiled until tender
4 pieces bacon cooked until crispy
2c. milk
2tblsp. flour
2tblsp. butter

Make It:
Heat a saucepan over medium heat, add butter, once butter is melted, add flour. Whisk to combine, slowly add in milk, whisking constantly. Once milk is combined and there are no lumps stop whisking and allow to come to a low simmer(little bit of bubbles). Stir occasionally to prevent bottom from burning. Once bubbly turn down heat a little and let sauce cook until thickened. Add velveeta and stir till melted and combined, do the same with the cheddar. In a separate pot add noodles, crumbled bacon, and 3/4 of the cheese sauce. Stir to combine. Pour the rest of the sauce over the cauliflower when you serve it. Enjoy!

Menu for September 21st-27th

Monday- Grilled steak, lobster, baked potato, green salad
Tuesday- Grilled marinated chicken,bacon mac & cheese, cauliflower with cheese sauce
Wednesday- Pizza(homemade or take out)
Thursday- Chicken fajitas, refried beans
Friday- Sushi
Saturday- Chili macaroni, green salad
Sunday- Tri-tip, chili, mashed potatoes, fruit salad

Dessert of the week: Jessicas Cupcakes!