Series Produce Box, April 21, 2010 Delivery; Published Blog 5

Fellow Earthlings, we lay honor to the Earth for the nutrients it provides in nourishing our bodies. Earth day was April 22, 2010.

In achieving the development of new habits to reduce resources used and to reduce extra carbons released into the atmosphere, I provide to you this week’s produce box came with a lovely surprise of colorful fruits and vegetables.

Here’s what I received:
Avocados
Kiwis
Apples
Oranges
Tangelos
Grapefruit
Lemons
Strawberries
Carrots
Celery
Sweet potatoes
Fingerling Red Potatoes
Radishes
Asparagus
Broccoli
Leeks
Rapini
White and red chard
Baby Artichokes
Zucchini
Shallots
Spring Red Onions
Green Leaf Lettuce
Mushrooms

Whew! It’s a long list but it can be eaten in time!

As we venture into about 3rd produce box delivered (and about to be consumed) I figured out a few things...

Fruits should be eaten right away. So after my documentation of my produce box I prep the perishable fruit for consumption.
The strawberries, oranges, tangelos, grapefruit and were immediately washed.
I also grabbed the carrots, celery, radish, and 1 zucchini to wash up. These will be used for the following night's dinner menu. Since it has passed I made a wonderful chef salad. For a protein source I made white fish patties with grated zucchini, onion, and diced pepper. Envision crab cakes (but I cant make those due to my husband's allergy to shellfish) so instead I learned to make salmon patties from a recipe on the back of Chicken of the Sea aluminum packaged salmon. Here it is:

Easy Salmon Cakes
Ingredients
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 large egg, beaten
1 cup seasoned breadcrumbs
3 Tablespoons butter

Directions
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.

Substitute approximately 2 (6-oz.) cans drained salmon for 1 pouch
This can also be made with white fish.

Back on track to perishable vegetables and fruit:

An easy thing to make with citrus is to have fresh squeezed juice. Hmmm…hmmm…hmmm… This so tasty and refreshing.

Another very easy task is to wash and cut-up the strawberries. I figured out if I wait they will start changing texture and color. Yikes! Last produce box I didn't use all the strawberries up in time so unfortunately as a lesson I learned I've changed my approach.

I also decide to cut-up the kiwis especially to compliment cut-up strawberries.

Upcoming menu planning had a few recipes on the horizon. Here’s what I thought to make while viewing the contents of my produce box.

stir-fry
sweet-potato fries
guacamole

Its only a few ideas but more will follow soon!
May we continue cooking with fun!

Pasta, Meat, and Vegetables

Series: Produce Box, April 7, 2010 Delivery; Published Blog 4

Purging the fridge is a must. Discarding left-over items and using ones that have a few days shelf life. The last few contents of the fruit and vegetable from the produce box lingered around for use. My upcoming recipes have creativity meshed with pantry/refrigerator basics (and who knows sometimes these recipes can become favorites.)


Braised pork with Chard and Zucchini

I like to have on hand various cuts of meat tucked away in my freezer awaiting use. When I picked up the large package of un-cut pork tenderloins at the store (Smart and Final), my thought was to place them in the crock pot or maybe on the barbecue grill. Instead I ran out of time (while applying extra time to my mosaic glass craft project) that I decided to make an impromptu recipe. I went to the refrigerator and grabbed the last few items from my vegetable bag. On hand I had red chard, zucchini, spring red onions, 1/2 onion, 1 baby artichoke, and 1 zucchini.

Here's my method:

I grabbed my pan with a lid which is also oven ready.

I sauteed up my two types of onions with a little olive oil.

As they were cooking, I washed my produce and chopped up the chard & zucchini. Then placed it aside.

I used meat scissors to make big chunks of meat. I quickly seasoned with salt and peppered. I placed it into the pan only to brown the sides of the meat. This only takes a few minutes on each side of the meat.

**Notice that I prepared my vegetables before the meat. I did this in order to prevent any cross contamination from the meat. Little tricks like these are good for your health.**

Then I tossed in the zucchini, chard, and sprinkled about two tablespoons of garlic over the top. A quick splash of Worcestershire sauce. Placed on the lid.

Then place it into a 300 degree oven for about 1/2 hour.

Stir about mid-way between the time. Test the meat. Then turn off the oven and let it sit for about 10 minutes.

The surprise is the amount of liquid that developed inside the pan. It was a wonderful flavor that had soaked into the vegetables.

One thing that I did notice was when eating this dish was the lack of potatoes. I didn't miss it but in order to have some carbohydrates with the meal I suggest serve with a whole grain bread.

**Leftover use of the remaining pork tenderloins. This is a great idea to incorporate the meat into a different meal. My choice was to make pan enchiladas.**

Pan Enchiladas

This recipe is a work in progress on to be a consistent dish (from memory.) I liked how it tasted but I don't like my corn tortillas falling apart. I created this dish as an adaption of enchiladas and chilaquiles. Another thing I like about this dish is it doesn't matter if the corn tortillas become crispy from cooking because it tastes good with the enchilada sauce soaked into them.

I grabbed my leftover port tenderloin for the meat in this dish. I like to use either roasted chicken or a shreddable meat like pork tenderloins.

Grab a large pan preferable non-stick. Heat-up up on meat heat with a little oil. (I used canola.)

Saute of the chopped onions (I used my shallots.) I like to add seasonings to cook with it like: chili powder, cumin, cayenne, pepper, and some season salt.

I add in my pork shredded into edible pieces. Stir and add in some enchilada sauce (about 1/3 cup.) Let it simmer to soak up the liquid.

Next have on hand your shredded cheese. I used a Mexican blend pre-shredded.

Remove the meat from the pan. Rinse the pan with hot water. Place back on the stove top with ready for the next step. This will be used again after the enchiladas are rolled up.

I stuck my corn tortillas in the oven for a few minutes to get soft. It seems to help somewhat with the corn tortillas breaking. As a second thought, I also could have used the pan on low heat if you don't feel like heating up the oven.

The next steps are repetitive in adding meat and cheese to each corn tortillas (optional add: sliced olives) and rolling them up. To temporary hold them, place a toothpick through it.

About 3/4 of the way through, turn on your pan to medium heat. Wait and add some oil to bottom of the pan.

Once you have them rolled, place them in the pan. Let them brown up on one side and flip. When they are almost done, pour enchilada sauce over the top. Sprinkle with cheese. Pop on a lid or aluminum foil cover. Let them cook for a little while longer.

Remove and eat!

Potato, Apple, Onion Hashbrowns

If you might not know, I love breakfast foods for any meal. So I had fun in making this meal. My son made banana pancakes to go with my hashbrowns. This is a fulfilling meal and it also can be cooked in the snow covered woods when camping!

My husband developed this recipe and I have adapted a few things to it. First I figured out that all items can be cooked in one large pan. Meat can be added to this, too.

I first heat up a pan on medium heat with olive oil.

I add in 1 diced onion.

As an optional item, I decided to place my vegetarian sausage patties with the onions.

I chop up my apple and throw it into the pan.

I cubed two brown potatoes and threw them into the pan.

Sprinkle a little cinnamon.

Season with pepper and salt.

Let it cook for about 20 minutes or until the potatoes are easily pierced with a fork and have browned up nicely on all sides.

Dish out to each awaiting plate or place in a bowl ready for consumption.

Garlicky Spaghetti with Chard and Sun-dried Tomatoes

Recently, I made a recipe that appeared to look bland but really had a punch of flavor- garlic! I love to eat pasta primavera with its creamy sauce and lots of vegetables. With the season changing, recipes change accordingly with it. One thing I learned about is to make your recipes reflect the weather. People would rather not eat a steaming hot bowl of soup when its warm outside. So in changing my recipe to reflect the weather, I removed the butter and cream from my pasta recipe. Here’s how I adapted my recipe and made a delicious meal containing chicken breasts, spaghetti, and fresh vegetables.

Cook the spaghetti according to directions. Make sure to keep it a little under cook where it has a little bite to it. Rinse under cool water to stop the cooking process.

Cook up the chicken with olive oil and garlic. I tend to under cook my chicken when I cook it the first time because I add it back into the dish to cook again. This prevents the chicken breasts from getting dried out. Season the chicken breasts with red pepper flakes, pepper, a hint of dill, and a splash of lemon juice.

Next step is to prepare the vegetables. I choose to use chard, zucchini, and sun-dried tomatoes.
I carefully washed my chard and removed the core vein. I heated up olive oil with a little more garlic. Next add in the chard. Let it cook a little then add in the peas. Last I added in the sun dried tomatoes.

Once the vegetables have cooked up, toss in the pasta and chicken. One more little trick is to add in a garlic paste to coat the noodles. You will be surprised by the flavor it adds to it.

I wanted just a hint of cheese flavor. I decided to add in a handful of mozzarella cheese and Parmesan cheese.

On the side, I prepared steamed microwave cooked artichokes.

Other options would be to prepare a green salad with the pasta dish.

This dish can use any type of pasta instead of spaghetti. Other options would be to use a pasta brands that contain omega-3 or whole wheat pasta.

Have fun cooking!

Chard anyone?

A beautiful green leafy vegetable with a stem that comes in various colors such as white, red, or yellow. Chard or also know as swiss chard is similar to spinach texture but tastes a little bit more bitter. This vegetable can be incorporated into meal plans.
My first produce box I received both red stem and white stem chard. I finally used up the last of it when I prepared my fried rice. I sauteed the ripped the leaves with rice and chicken. I make sure to check my flavors. Add in extra garlic if you choose to mask it.

My next task is to figure out more exciting recipes for my taste buds while also using the white chard. I did a little research on this vegetable since its nice to know what you are eating. Here's what I found out:
-Eating chard helps maintain good general health
-Provides a great amount Vitamin K, C, A (plus more but there are too many to list)
-Interesting results from studies have suggested that it could be effective in preventing colon cancer

Cooking methods (think Forrest and Bubba on shrimp)- boiled, steamed, roasted, grilled, sauteed, ... and the lists goes on.

My challenge (I have accepted ) is to create more dishes with chard.

Stay tune for more recipes!

Series: Produce Box, April 7, 2010 Delivery; Published Blog 3

Palate fatigue, a term that describes what occurs when the tongue is done tasting the food. Within the first bite (or maybe the second) that we identify what we are tasting. After 5 or 6 more bites, we stop noticing the taste.

I can relate it to how many times can I eat leftovers? I can do maybe three times especially if I really like it but normally once. I eat the meal for dinner and then bring it for lunch. By dinner time, I get the chance to create something new. When trying to create take a moment to notice your patterns. What do you like to eat and how much?

Meal planning for me is about the phases in what I have in stock It's like the McGuyver idea of kitchen cooking as one might say. Before going out of the kitchen to the store, I take note of what do I have within the pantry and/or refrigerator. I monitor to refresh my memory. Plus it gives me time to review the expiration dates. Sometimes you find that one item you forgot about and use it up before it goes bad. Less waste, save more money!

Status of Vegetables - still working on it...

My next few recipes have labeled a few vegetables into categories of what wont keep too long or by what do I feel like making... Here are my runner-ups:

Mashed Sweet Potatoes with a Caramelized Banana Pecan Topping

I am more than happy to make this dish because it will taste good!
I used 3-4 medium size sweet potatoes.
Peel the sweet potatoes.
Cut up into cubes.
Two cooking methods:

1. Cook in a pot filled with cold water and let it come to a boil. Potatoes will be done in about 20 minutes. Test by piercing it with a fork.


2. Microwave in a bowl for about 10 minutes. Test it. Let it sit to cool before handling.

I smashed up the the sweet potatoes in a pot on medium heat. I added about 1 tablespoon of butter, cinnamon, brown sugar, and some half and half creamer.

I poured it into a pie pan.
Next I heated up another pat of butter. I then added more cinnamon and brown sugar. I let it simmer for a little bit and then added in my two sliced bananas and a handful pecans.

Let it cook just a little longer and spooned it over my sweet potatoes.

I couldn't resist trying it because it smelled so good. So I grabbed my spoon and took a bite of the combo. This was sooo good! It's a nice treat and a good twist on the normal topping.

Stuffed Cabbage Rolls






This recipe was a little difficult at first when I started making cabbage rolls. Over time, I have modified and enhanced my methods in preparing them. There are about 4 things that have to be done prior to rolling the cabbage leaves.

A. Rice

I used about 2 1/2 cups of cooked rice for this recipe. Cook per package recipe.

B. Sweet and Sour Tomato Sauce

2 onions - diced and caramelized
1 large can of tomato puree
1/2 small can of tomato sauce

The sauce is made similar to a spaghetti sauce texture. I added in balsamic vinegar and sugar to create the sweet and sour taste. Plus I let it cook down until thick as it simmered the liquid away.


C. Meat

Most stuffed cabbage roll recipes typically use a ground meat mixture of pork or lamb. I have in the past used ground pork and ground turkey. This time I switched it up since I just bought a bunch of chicken breasts.

Cut into 1/2 inch pieces.

Cook them up just enough to make sure its cooked on the outside both sides. Then drain and sit on a paper towel to the side.

Chicken breasts will dry out if over cooked. So my technique was to let the meat sit and it finished cooking the inside. Then I chopped up into smaller bit size pieces.

D. Cabbage

Preparing the cabbage leaves is task more easily said than done. I have discovered that one head of cabbage is all that is needed. Here's how I prepared my cabbage leaves for the boiling water. I removed the core. Next I slice the head carefully in half next to where the stem of the cabbage leaf. Then I only pulled apart where it was easy to separate them. If they don't pull apart-don't worry a solution will appear after par boiling it I placed batches of cabbage leaves into the pot. Let it boil until the leaves became soft and pliable but still a little crunchy. I removed them and rinsed with cold water. Set aside to drain. Continued each batch until done. It took about 4 batches for me.

Final Step before the oven:

Preheat the oven to about 375 degrees.

I grabbed my 13x9 glass pan.

I grab a bowl to mix the minced chicken breast, rice, and sweet and sour tomato sauce. I like to make this in batches to make sure I don't have too much left over. So I first start with about 3/4 cup of chicken, 1 cup of rice, and 1/4 cup of sauce (you can add more to the mixture if you would like.)

I grab a leaf cut out any of the hard stem in a triangle cut.

Then roll-up my cabbage roll. I cant really describe the roll in words. So you will have to imagine a mixture between rolling up a burrito, egg roll, or sushi roll. Just try to keep the flaps end so it doesn't leak out the sides.

Place in pan and roll the next one.

From studying other recipes, I developed my own technique on what to do with the leftover cabbage leaves that you cannot roll. I like to tuck them around the edge of the pan. I also like to place it on top to keep the cabbage rolls from burning on the edges.

I cover with aluminum foil and place it in the oven for about 30 minutes. Then I check it to see if their are little bubbles inside the pan. If there is, then uncover and let it cook for another 10 minutes.

Remove and let it cool (otherwise you may regret trying to take a bit immediately.)

This serves at least 8-10 people.

Beef Borscht

I've possessed a curiosity to try making this soup ever since i t was embedded in my memory as tasty. So I took it upon myself to give this a try when I was ready to put in the effort to make it. A confidence should exist within oneself when taking on a new recipe. Keep true to what you like when taking on a new dish. I start with the expectation to make a tasty soup then it will be a good soup.

However, each recipe may need a few tricks to introduce the family to a new vegetable.

Use a recipe incorporates beef. I knew that my husband would be willing to try it even if just for the meat.

For those who love to pick at their food:

Grate the vegetables. So the carrots, zucchini, apple, and beets would be all the same shape and color in the end. Cant really decipher what is what...

I left the potatoes as a dice cube to have a recognizable vegetable.

I also used butter to saute my onions, apples, and beets.

Here's what I used for my own version of beef borscht:

1 box of organic chicken stock

2 medium size fresh beets, grated

2 spring red onions, chopped

1 small onion, chopped

1 apple, grated

1/2 cup or so of cabbage

3 carrots, grated

3 brown potatoes, peeled and cubed

1 lb of stew beef, cubed

3 tablespoons of chopped garlic

3 tablespoons of balsamic vinegar

2/3 cup of tomato puree

2 tablespoons Worcestershire sauce

1/4 cup of butter cut into cubes

Here's the technique:

I two different cooking vessels- a saute pan and a soup pot.

For the saute pan:

Heat up the pan. Melt some the butter.

Add in the spring red onions and onions. Cook. for about 3-5 minutes stirring occasionally.

Next grate an apple into the pan.

Add a little more butter.

Season with pepper and salt.

Let it cook for at least 6 minutes stirring occasionally.

Add in your two grated beets.

Splash with the balsamic vinegar.

Add in brown sugar.

Season again with pepper and salt.

Then make a circle in the middle of the pan and add in the last of the butter.

Then after a little cooking, add in the tomato puree.

Let it cook on low temperature for at least 15 minutes. This will need be stirred often.

For the soup pot:

Heat up the pot on medium to high heat. Add in canola oil to cover the bottom thickly.

Once the oil has heated up, add in the seasoned (with black pepper) beef stew meat in two batches. Let it only cook the outside of the meat. Remove and drain on paper towels then sprinkle with season salt. The beef should not looked cooked only partially done.

Next remove the scum from the oil leftover from cooking the beef. (I know it doesn't make sense when you read it until you see it.The top of the oil will be covered with it. I turned my pot to low and with my dry hands used a soup spoon to carefully remove the beef scum. I spooned it into a plate covered with a paper towel. )

Toss in the cubed potatoes. Let them cook and then roughly scrapped them of the bottom of the pan.

(If there is too much oil in the pot remove excess with a paper towel and remove with thongs. Place on the plate with beef scum and let it cool before tossing.)

Toss in the chopped garlic.

Season with pepper, season salt, garlic powder, and a little cayenne pepper.

Next add in the grated zucchini and carrots.

Add in the cabbage.

Add in the entire box of organic chicken stock (usually about 5-6 cups).

Let it simmer for about 10 minutes.

Then add in the beef.

Continue to let it simmer for another 10 minutes.

Next add the contents of the saute pan.

Slowly stir the mixture together.

Let it cook on low for at least an hour. It should be stirred about every 15 minutes.

Test the flavor and adjust with pepper and salt if necessary.

Test the beef for tenderness.

Broil up some good french bread with butter and enjoy a bowl of Beef Borscht.

Stir Fried Rice with Chicken Breasts and Broccoli

This dish came into play because I had leftover rice and chicken. Then used another vegetable from the box with frozen peas.

Fried rice is really easy to make and doesn't take much time. My latest batches of Asian cuisine, I have been using 100% sesame oil. I found it at Smart and Final. I made a quick decision to purchase it because I enjoy cooking stir-frys. I thought it would bring in a flavor that I might have been missing.

So if you complete this recipe didn't worry about the type of oil used. Just have fun making it and eating it. There are lots of variations as to how people cook fried rice. I haven't really stuck with one way or another. I keep experimenting until I find good techniques in making it. So that I can swap out ingredients depending on what I have on hand.

Here's the basics of what I have followed:

- Use chopped garlic- at least two tablespoons

-Season the rice while it is frying in the oil with pepper, salt, and garlic powder- this does make a difference

-As the rice is cooking sprinkle liberally with soy sauce... don't forget you can use the soy packets that come with order-in Chinese food.

-Use a meat that will cook up easily or heat-up... if you have precooked meat like chicken or previous nights barbecue meats. One of my best batches was using barbecued pork chops cut into cubes for a stir fry. It tasted delicious with the hint of grill and sauce.

-Make sure to beat your eggs in container prior to pouring into the pan. Plus create a circle in the middle of the pan and add a little bit of oil. This will eliminate the eggs from sticking.

-Lastly, don't forget to taste before removing from the pan.

Reflecting back to food goals...to make sure that we achieve a healthy lifestyle. In my humbleness, I dedicate my blog to idealization that we can change habits and find ourselves actually becoming who we envision.

This Week's Delivery

Series: Produce Box, April 7, 2010 Delivery; Published Blog 2

"Eat all your vegetables" was the mantra going through my head while I used up the produce box delivered a week ago. My family in good humor has helped accomplished the task of eating their fair share of vegetables. Plus, I made sure each meal included a good selection of fruit and vegetables. On hand I had some carrots, lettuce, and chard.

I venture into this week's box with the hope to create new and exciting dishes. Also try to spread it out into two weeks of eating all the produce.

Here's what I got to plan around...

oranges

apples

lemons

zucchini

chard

beets

artichokes

2 big baskets of strawberries

sweet potatoes

cabbage

avocados

baby lettuce

head of lettuce

spring red onion

broccoli

Zucchini With Balsamic Caramelized Spring Red Onions

This dish was a simple creation that used a few items. I chopped up one spring red onion and let it cook in a skillet with olive oil. Next I added some chopped garlic. Let it cook a little about 1-2 minutes. Next I splashed about a tablespoon of balsamic vinegar. Seasoned with pepper and salt.
Let it simmer to reduce the liquid. Next toss in about 1 cut zucchini.Let it cook for another 2 minutes. Remove while the zucchini is still crunchy. Sprinkle with fresh Parmesan cheese. Great for the summertime!

Salads and Fruit

A dinner salad can be added as a side to any meal. Its about selecting as many vegetables that can be added to it. I selected a few for this meal. I used baby lettuce, strawberries, fresh orange slices, and apples. I used a complimentary dressing such as Briana's poppy seed (or other varieties) to drizzle over it. It was be refreshing with homemade bread croutons.

Breakfast Food for Dinner?

I love to enjoy a hearty breakfast but some mornings I run out of time. So instead I will make it for dinner. Here's some meal ideas....

Hash browns
Start with 3 peeled potatoes. Dice them up.
Turn on a skillet to medium heat. Wait for the skillet to heat up and add enough oil to cover the bottom of the pan. Potatoes love to soak in oil to become crispy. If the pan is too hot the potatoes will burn but if the pan is too low they will not brown. So find a combination in between.
The potatoes will take at least 20 minutes. At the end of cooking, I might turn up the fire to get that quick crispy potato that I love so much!
Season the potatoes with pepper, salt, and garlic powder.

Options:
Add a diced up onion while the potatoes are cooking.
Add a diced up apple while the potatoes are cooking.
Add bell peppers while the potatoes are cooking.

One thing I wouldn't suggest is cheese. Add it on after you remove the food from the pan.

Ham, Chard, and Scrambled Eggs

A cool tip I noticed was to use chard as a replacement for spinach.
I had some leftover ham and deli meat. I first heated my skillet and added the ham. As it is cooking, add the chard. Let it wilt down with the meat liquid. When its almost done cooking, pour in your beaten egg. Leave the heat on for 1 minute and turn off. The egg will finish cooking on its own from the leftover heat.

As I reflect upon my dinner, it was pulled together with a lot of vegetables. I didn't need to open any boxes or cans. Changing the way of eating from a world of convenience with prepared packaged food to simple down to earth ingredients takes effort. It is the constant push of what can I create today while the vegetables are still fresh... so I did a little meal planning to make sure it will turn out to be a great experience.
This week's will consist of the following meal ideas:

• Beet and Beef Stew
• Stuffed Cabbage Rolls
• Stir Fry
• Stuffed Artichokes

Thoughts on Food

Today I heard a phrase that states one my reasons for cooking:

Cooking allows you to control what you put into your body.

Why do you cook?