Stir Fry

After all the discussion about being "a nation that is overfed and under-nourished" I think that this will be a great recipe for using all of our beautiful co-op veggies and for truly nourishing our families!

Pour 2-3 tablespoons oil into a large skillet or wok. Add one or more of the following:

Beef strips

pork strips

chicken strips

shrimp

(Or you could leave out the meat and have veggie stir-fry!)

Saute until almost cooked through and then add any of the following:

sliced carrots

broccoli pieces

green beans

roughly chopped celery

sliced mushrooms

green or red pepper strips

peapods

bean sprouts

sliced water chestnuts

sliced green onions

Saute until tender. Add sauce and cover. Allow to steam 5-10 minutes or until your veggies are the desired tenderness and sauce has thickened. Serve hot over brown rice.

Sauce:

1/2 cup chicken broth

4 tablespoons soy sauce

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons cornstarch- mixed with 1 tablespoon cold water

No specific amounts are given in this recipe. Just put together what you like the most and enjoy! If you are making a large batch, I would recommend doubling the sauce!

**This recipe comes from the "Favorites" cookbook that was published by the Ivory family. It is my all-time favorite cookbook and I would highly recommend purchasing one. They can only be bought through Make-a-Wish and all the proceeds go to the foundation. 

Hawaiian Haystacks

I'm going to be using some of this week's ingredients to make Hawaiian Haystacks. Here's a good basic recipe if you want to try it - find the recipe HERE. 

Mexican White Bean Soup

I just recently made Mexican White Bean Soup from this recipe from BHG and loved it!  Adding in the orange sounded unusual, but I think the soup ended up tasting very fresh between that and the cilantro.  I did use canned beans instead of dried just to make the preparation faster.  I used 3 cans of beans (washed and drained) - I used some canneli beans and some great northern beans I think.  Find the recipe HERE.

Roasted Vegetables

I love this recipe for roasted vegetables.  I usually change up the vegetables to what I like (colored peppers, red onion, grape tomatoes, carrots, zucchini) and toss in some chicken breast (cut in 1 inch pieces), too.  I've never used the lemon zest because usually I'm using bottled lemon juice.  Also, at the very end, I toss in a 8 oz. bag of "Parmasean Blend" shredded cheese. You can just let this melt over the veggies, or broil it over the top.  Then I serve the vegetables with spaghetti and marinara sauce.  My kids mostly eat the spaghetti, I mostly eat the veggies with marinara sauce = everyone is happy.  Find the original recipe HERE.

  

Minestrone Soup

This is a family favorite. The veggie amounts are an estimate, and I just usually add what looks good. Hope you like it!

1-2 lbs. ground beef- cooked

1 small onion- diced

1 quart stewed tomatoes

2 cups chopped cabbage

3 medium carrots (or a couple handfuls of baby carrots)- diced

3 stalks celery- diced

1 can beans (recipe calls for kidney, but I use black or northern)

1 small zucchini- sliced

1 c. frozen corn (or 1 can)

4-5 cups water

1/2 cup red wine vinegar

2-3 tsp. beef bouillon

1/2 tsp. each salt, basil, marjoram, and oregano 

optional... add 1 cup uncooked macaroni or 1/3 cup barley

Combine all ingredients in a large stock pot and bring to a boil.  Reduce heat and simmer 15-20 minutes  or until veggies are tender. Serve with a sprinkle of Parmesan cheese.

Chicken Bake

1 envelope onion soup mix (or cut up some onions and use less of this)

1/4 vegetable OR olive oil

1/2 tsp. garlic powder

2 lbs. chicken breasts, cut in one-inch cubes

1 lb. potatoes cut in small chunks

1/2 lb. baby carrots, cut in half

Mix together and put in a 9x13 baking dish.  Bake uncovered at 450 degrees for 45 minutes, or until potatoes are tender. Stir one time halfway through cooking.