What Vegetable do you Love?

Series: Produce Box, May 12, 2010 Deliver; Published Blog 8

An important change occurred in my relationship with food, I have a better strategy in understanding the forged relationship where my brain, taste buds, and stomach have to meet. I constantly refresh my brain with nutritional data from food documentaries, books, and health websites. This leads me to creating recipe ideas using various ingredients that my taste buds will find interesting so that my stomach is satisfied. A catalyst is the major change is the transforming from processed and convenient foods to cooking with raw ingredients.

Think for a moment about how you would start making water into soup. You would want in the end flavor and satisfaction of filling comfortable full. A recipe provides the avenue in the of starting with raw ingredients to ending it with a meal. Then as you accomplish a good blend then you can additional nutrients or vegetable flares. There are two vegetables: sweet potatoes and fava beans in my produce box deliveries that provide additional nutritional value for my body. Although these vegetables are really good to eat there's been much difficulty in finding their niche in my recipes. At last I figured a good one out... it includes using both of them with a vegetable I love- potatoes!

I share with you my latest recipe:

Pan Roasted Tater Medley

2 T. extra virgin olive oil

8-10 cubed Klamath pearl potatoes

½ c. chopped sweet potatoes

½ c. minced fava beans

1 diced spring red onion

2 tsp. chopped garlic

1 T. worcestershire sauce

¼ minced cilantro

Salt & Pepper

Add the cubed potatoes to the heated oil. Add in the sweet potatoes, fava beans, and spring red onion. Cook for about 7-10 minutes. Then add in the garlic, worcestershire sauce, cilantro, and season with pepper & salt to taste. Cook and stir until vegetables are tender to taste.

Seasonal Vegetable Substitution

No sweet potatoes on hand- try ½ c. chopped Nantes carrots

No spring red onions on hand- try using a shallot or onions.




A common thread in most of my meal creations is the of planning ahead. Consciously think about what can be made now to save time later. Here's a technique as camping season is approaches. I would like to introduce some charcoal barbecue recipes.



Sausage Packet

In the mountains every resource needs to be used to its fullest potential. This can be made the night before for breakfast. I cooked this while also prepping dinner on the grill.

Place your raw sausage meat onto a sheet of aluminum foil. Fold it in half. I would suggest wrapping it a second time to secure it.

Place it on the grill and let it cook. Flip it a couple of times to allow even cooking on both sides. It takes about 20-30 minutes to cook up the chub.



Breakfast Pizza

This recipe is really simple and totally tasty. In the woods, I like to bring along a ready made pizza crust. Find your favorite brand or try pita bread.
For this recipe here's the steps I take while I'm surrounded by mountains and pine trees:

Heat up your grill.

Grab the aluminum foil. Cut and pull about the size of the pizza crust. I like to make mine about 4-5 sheets thick for a little sturdiness and reduce burning on the bottom.

Add a layer of tomato paste onto the crust.

Next arrange on the cooked sausage.

Heat-up your frying pan to scramble about 5 eggs for medium size pizza. Under cook the eggs but not runny. Then spread evenly over the sausage.

Optional: Sprinkle red pepper flakes

Finally add the cheese.

Place the breakfast pizza in its aluminum foil pan onto grill. Place on the top. Come back and check every 5 minutes to rotate.
It will be done cooking as the cheese melts, eggs are cooked and then bottom has slightly brown.

The Month of May

Series: Produce Box, May 5, 2010 Delivery; Published Blog 7

A pleasant awakening of newly selected produce appeared early on the porch this week. Its presence was acknowledge by my mother-in-law's dogs as they barked the alert of delivery person. As I pushed away my early morning slumber, I picked up the two boxes in the living room entry to bring them into the kitchen for examining the contents.
To receive a produce box, the descriptive feeling comes to mind from a past event. I had step out the kitchen for a quick moment, upon my return a small blue box was left on the stove by my secret admirer. Typically most small boxes usually contain jewelry of course and it made me smile. It was the surprise of unknown held within. I had this same feeling of curiosity that held wonderment of what did they hold. In the first small produce box I found the contents of "Small Fruit Only" :
Bananas
Strawberries
Tommy Atkins Mangos
Oranges
Ruby Red Grapefruit
Apples

My 2nd box "More Veggies Only" contained:

Radishes
Carrots
Celery
A Bag of White Baby Potatoes called Potato Klamath Pearl
Tons of Baby Bok Choy
Cilantro
Fava Beans
Avocados
Iceberg Head of Lettuce
Cherry Tomatoes
Brocolini- also called Baby Broccoli
Broccoli
A good handful of Zucchini



Recipe Ideas:

Baked Apple Crisp

Tasty healthy alternative to an apple pie.

Preheat oven to 350 degrees.

Grab a 13x9 pan.

Dice your apples.

Throw into your pan.

Sprinkle to taste sugar, cinnamon, and vanilla.

For the crumb topping.

Grab a bowl to mix the following items: quick oats, sugar, cinnamon, a little flour, and smart spread.

Mix together until crumbly. Adjust the margarine so that there is no flour left.

Optional: nuts

Place in the oven for about 25-30 minutes. The top should be a little brown, apple soft, and smells really good.


Sushi Roll: Teriyaki Salmon and Chard

My homemade version of sushi involved cooked teriyaki marinated salmon and cooked chard vegetable mixture.

This recipe has three components put together to create the final product.

1st part:
Sushi Rice (recipe in published blog 1)
** Remember not to use any metal products after the sugar & vinegar is mixed with the rice. No metal spoons, metal knives, or metal mixing bowls. **

2nd part:

Cook the fish. I decide to use a simmer fish technique(from published blog 6.)
Let it cool and then shred it to remove any bones.

3rd part:
I grab the following items to make my saute chard vegetable mix:
a serrano pepper
garlic
fava beans
soy sauce
chard
pepper

To my heat pan, I threw in the minced pepper and a little olive oil. Let it cook up a little then add in the chopped garlic.
I decided to chop up the fava beans into little pieces to speed up the cooking process.

I splashed on some soy sauce and allowed the mixture to simmer in the sauce.

I added in the last of my chard into the pan tearing it into eatable pieces.

I covered the vegetables in the pan.

I checked it and stirred about every 5 minutes until the chard was shriveled like spinach.

Let it sit and cool.

Final Product:

After each component has cooled down, prepare in the following order:

Pat down sushi rice onto plastic wrap on top of your sushi roller.

Next add your salmon in a line about 1/4 away from the edge of rice in length.

Next add your chard vegetable mixture.

Then roll it up with firm pressure.

Allow it to sit.

Remove roller and plastic wrap, then quickly cut with a plastic knife.

Serve.

Cherry Tomato Sauce

This is a versatile sauce providing a sweet tomato flavor. It is cooked down to increase thickness and it can be tossed into many dishes. I use it for a couple different recipes such as on homemade pizza, over chicken breasts, or toss with pasta or potatoes. I sometimes add in peppers to it to make it a little spicy which I sauteed with fresh corn.

Method:

Heat up a sauce pan on medium heat.

Add olive oil.

First add in a small onion to caramelize.

I used shallots because I had them on hand leftover from a previous produce box delivery.

I then sliced each of my washed cherry tomatoes in half and added them to the pan.

I allowed the mixture to cook down by simmering away the excess liquid.

I like to mush down the cherry tomatoes skins to blend in better.

This sauce can be placed in the freezer for later use. Another helpful tip is this recipe allows for to enjoy fresh homemade tomato sauce on hand and helps prolong the shelf life of the tomatoes.

My last recipe in this blog will be dedicated to all those who have in either heart or blood have provided loving nourishment for another. Mothers come in so many forms and relationships. It is no longer the perception that a child will be born unto and only know one mother. A child may have several mothers throughout their lifetime. I have learned the motherly instincts comes forth when needed.

My own relationship with my own son brought forth my motherly instincts. My stepson and I were introduced when he was 3 1/2 years and I was 22 years old. He changed my whole life as my whole scheduled evolved around him and my new husband. I was forced to change from only thinking of myself to thinking about his future and how can we provide better for him. As I reflect back, my husband and I are both better people because we have him in our lives.

Going back to discussing cooking, my next recipe because of the developing unique relationship my mother-in-law and I have as we are joined by a mutual love. We've come to the acceptance part of our relationship. She provides the opportunity for me to provide her some of the love I have for food. She mentions in conversation the latest recipe she saw on television from the Martha Stewart show. So from my internal knowledge I put her recipe recommendation into action.

Candied Orange Peel

I washed and soaked my oranges in cold water. I had two recipes to use the oranges. I wanted to juice my oranges but I also wanted to remove the peel. It's much easier to remove the peel while the orange is whole. I used a vegetable peel to remove the peel (because I do not have a zester) and made smaller line pieces with a knife.

I added 1 cup sugar and 1 cup of cold water to a sauce pot. It's that simple.

Let it come to a boil and add in the orange peels.

I let it cook down and did not use a candy thermometer.

I then poured it out onto greased parchment paper placed on top of a cookie sheet to cool.

I broke it into pieces as it cooled down.

Here's a picture of what it looked like:

I decided to grind up the orange peel in the simple sugar into a powder for future recipes. I found that the food processors works best for this task because it has the power.

Here's what it looks like:

Choices In Eating

Series: Produce Box, April 21, 2010 Delivery; Published Blog 6

Once is event, twice is a coincidence (some might think), three times is a definite... these were the thoughts in my head... as I discuss a subject I haven't gotten tired of talking about food. Recipes are being distributed everywhere from all types of media sources from word of mouth to the Internet. The other day in the midst of conversation with a close friend we discussed recipes on ingredients from our produce box deliveries. It was really cool to have a chance to discuss delivers. Our discussion brought up some really good points:

• A produce box allows one to manage a greater intake of produce into their diet.


• A produce box does takes a little more time to prepare dishes from scratch.


• A produce box cuts back on eating out by keeping to the commitment to not let any produce got to waste.


• Pre-planning of meals is a must with a produce box. For instance as soon as I know that the produce list is posted for the various boxes available for order, I start pondering recipes and look up recipes about particular vegetables or fruits.

Here's one of her recipe that using a common ingredient we both share in our deliveries: Chard

Saute Chard and Tomatoes over a Bed of Rice

This recipe has many unique flavors. It will be an interesting recipe to try.

Saute up minced ginger and garlic in palm fruit oil.

** Palm fruit oil can be found at your local COOP or speciality store.**

Add a low quality tomato like roma.

Allow it to simmer to reduce the tomato into a sauce consistency.

Add in peanut butter to taste.

Stir to blend.

Optional add in point for meat.

Add in shredded chard with stems removed.

Season with pepper and salt to preference.

Cover.

Add in chard and Let it cook down in the sauce.

Serve on a bed of rice.

Each person cooks to their liking with the items on hand. One person may carry certain items in their pantry. It has become apparent to me that each us need a little helping hand with what to create. My sister calls me the other day and tells me a recipe in the course of our conversation her recipe from the Kraft website and is really easy especially while being able to entertain my two cute wonderful nephews. Lucky enough I had a computer ready to share her recipe:

Stuffed Chicken Breasts

Chicken breasts depending on how many to serve. (1 chicken breasts= 1 serving)
Butterfly the long way of the chicken. Careful not cut the other side off.
Stuff about two tablespoons of flavorful cheese into the chicken pocket. She used an Irish cheese she had on hand.
Place 2 asparagus spears inside it long wise.
Close the flap.
Sprinkle Parmesan on top.
Bake in a 400 degree oven for about 20-30 minutes.

I'd like to take a moment to thank all who have provided me recipes and/or techniques. Cooking is great fun in providing challenge in making new recipes. One of my favorite ways to past time is to search for recipes. I go to the library to browse cook books. While googling ingredients, I will come across links to check out recipes at the following websites: NPR, Health magazine, KCRA channel 3, or SacBee (to only name a few of the places I like to scoop.) On one of my latest searching adventures brought to me a new technique in cooking fish. I thought I would share it with you.

Simmered Fish

Prep your fish. I choose a tilipia. I used my food scissors and cut into across strips.

Let it sit while the sauce pan heats up.

Add in some olive oil to saute up fresh chopped garlic. Add in hot peppers for heat.

Next add in a couple big spoon full of a peanut dipping sauce.

Add in a little sugar for some sweetness.

Add in a little soy sauce for saltiness.

Blend the ingredients into a smooth sauce.

Allow it to heat-up to an almost simmer. Add in your cut fish.

Let the sauce pan to return back to a simmer. Stir and let it continue barely simmering until fish is flaky. Carefully stir. Fish is fragile after cooking. Turn off the heat and allow to sit prior to serving.

I enjoyed this with a stir fry of the following vegetable from my produce box: broccoli, rapini, cilantro, leek, spring red onion, shallot, and fresh wide Chinese stir-fry noodles.

The peanut sauce fish was a wonderful flavor companion with the vegetable stir-fry.

My produce box recipes for the past week:

Fish, Rice, and a tasty Chard and Leek Stir fry

Another simple dinner menu but the chard and leek stir fry might throw you for a loop. Its two vegetables that are not commonly found together. So when my husband requested it, I thought to combine it with a familiar flavors like soy and teriyaki. Here's how I made it:

On medium heat, place a non-stick pan with sesame oil.

Once it has heated up add 3 chili pods to your desired heat preference.

Then add in the slivered leeks.

**One thing to note is the cleaning of leeks. These lovely green onion like vegetable contains hidden layers of dirt. Take time in careful washing and rinsing to remove as much as dirt as possible. Also to slice in the middle in order to remove dirt from the layers.**

Next sprinkle with a tablespoon of garlic.

Add in the chopped chard with stems removed.

Splash about a teaspoon of soy sauce.

Cover with a lid or aluminum sheet to allow the chard to shrivel down in the liquid. Let it cook for about a few minutes.

Splash teriyaki sauce over top and let it continue to cook with the cover.

Turn off the heat and let it sit. Then remove and transfer to a serving bowl.

Lentil Soup

Food Network influenced the creation of this meal. My mother-in-law saw the chef prepare this recipe and she was intrigued. So we went out and purchased lentils just for this recipe. We teamed up and split the tasks. It turned out wonderfully tasty.

Used the following ingredients:

olive oil

shallots

celery

carrots

mushrooms

garlic

chicken stock

water

Optional: baked ham and garlic french bread

Method:

Heat-up a soup pot on medium heat. Add some olive oil.

Chop up two shallots and place in pan.

Next add in two stalks of celery.

Add in two mushrooms. (I like to chop my finely.)

Add in two tablespoons of garlic.

Add in a handful of carrots.

Let the vegetables cook for a few minutes.

Then if you choose to add in the optional baked ham. Allow it to brown just a little in the pan. Add in the pound of lentils. We used brownish/green lentils..

Add in the container of chicken stock (contains 4 cups) and two cups of water.

Turn the heat down to low and allow the soup to simmer - not boil.

Stir and monitor the liquid. Check on the lentils to see if they need more cooking time.

The soup took about 45 minutes to simmer.

Barbecue Game Hens

After a busy day at work, it nice to come home and dive into culinary creativity. I started up the barbecue to cook this meal and its components.

Take your defrosted game hens out of the refrigerator and rinse off. I used my kitchen shears to open up the game hen. I cut the game hen into two parts: the chicken & wings and legs, thighs, and back. I rubbed salt, pepper, and olive oil over it. Set aside while my grill heated up and regulated its temperature.

I prepped some of the remaining vegetables in my produce box. I made aluminum foil grill packets. I usually just place the vegetable inside and cover with a little olive oil and garlic. The packets do not take long to cook and turn out really tasty. (Works well with frozen vegetables too.)

I also prepped these other recipes to accompany my barbecue game hens and vegetable packets.

Fruit Salsa Salad

You will need:

1 lemon

1 jalapeno pepper (seeds remove)

cilantro

mango

2 kiwis

avocado

tomato - vine ripen tastes best

Squeeze the lemon juice into the bowl. Remove any seeds.

Chop up the tomato, avocado, kiwis, mango, and jalapeno.

Stir with a hint of sugar (this creates liquid) and a little salt and pepper.

Next add in the cilantro leaves.

Allow this to sit for at least 10 minutes. It will turn into a wonderful fruit salsa salad.

Grilled Garlic Bread

I like to stop by store on my way home to pick-up a fresh loaf of bread. It's very satisfying when its fresh.

I prep my garlic and olive oil in a ramekin to place into the microwave for a few minutes at 80% power.

I slice the bread and spoon on the garlic oil mixture. Wrap up in aluminum foil and place on the grill.

Flip the bread to prevent it from burning.

Microwaved Artichokes

My husband and I love artichokes. We even enjoyed them together on one of our first dates.

Trim you artichokes. Remove the outer bottom layer of leaves, stems, and cut-off the pointy tops.

Place in a microwave glass bowl.

Cook for about 5-7 minutes (depending on size of artichoke).

Test to see if the bottom is soft to pierce with a fork.

WARNING-- the glass bowl will be HOT!

Let it sit to cool and serve with a little mayo.

I've enjoyed providing my latest recipes using the ingredients from my produce box. My next delivery will be arriving soon which promises more recipes, tips, and fun cooking.