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.

Creamy Black Bean Soup

I love this soup. It has wonderful flavor and natural sweetness from the onions and other vegetables that go into it - and it is completely healthy!  I like to freeze individual portions and heat them up for lunch later.  I've eaten it over lettuce with salsa or guacamole.  It also is great served on warm tortillas (here is my favorite homemade tortilla recipe).

This recipe is from a "Got Milk?" ad, but I couldn't find it online so I will just type the original here. I will say I think the recipe has a typo because YOU MUST USE WATER to cover and bring to a boil (I add about 3/4 cup chicken broth). I then use only 1/2 cup milk at the end because I don't like the soup too runny.  I also like adding 1/2-3/4 tsp. cumin and prefer sweet onions to white onions.  Here's the original recipe:

1 can black beans without the juice (16 oz)

1 cup fat free or lowfat milk

2 T olive oil

1 clove garlic, finely minced

2 T white onion, finely chopped

1/4 cup red or green pepper

1/4 cup chopped carrots

2 T chopped celery

salt and pepper to taste

In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes.  Add the rest of the vegetables and cook for 3-5 more minutes.  Add the beans and condiments (salt and pepper); mix, cover and bring to a boil.  Boil for about 10 minutes.  Blend the mix in a blender/mixer and pour back into the pot.  Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomatoes, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Vegetable Dip

This is a staple around here - easy to remember, easy to make.  I love it with carrots, jicama, celery, cucumbers, grape or cherry tomatoes, broccoli, cauliflower, and asparagus (someone just recently introduced me to eating raw asparagus with vegetable dip - yum!).

1 T dry minced onion
1 T dry dill weed
1 T dry parsley
1 T Beau Monde Seasoning (by Spice Island - you can find it at Smiths)
1 cup mayo
1 cup sour cream

Mix all the above and chill.  Serve with veggies of your choice.

Wendy's Chili

This is from "Top Secret Recipes", with a few changes.  Tastes a lot like Wendy's Chili, which I love!  I love freezing individual portions to eat later for lunch.  Great with lettuce, cheese, sour cream, and/or chips.

2 lbs. ground beef

1 29-oz can tomato sauce

1 29-oz can kidney beans (with liquid)

1 29-oz can pinto beans (with liquid)

1 cup diced onion

1/2 cup diced green chili (I chopped up two jalepenos, seeds removed)

1/2 cup diced celery

3 medium tomatoes, chopped

2 teaspoons cumin powder

2 tablespoons chili powder 

1 teaspoon black pepper

2 teaspoons salt

2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 1 to 2 hours.

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.

Chow Mein (similar to Panda Express)

I just tried this new chow mein (like Panda Express -- so really lo mein?) tonight.  I really liked it, though I would have doubled the vegetables for my tastes (the kids liked it as it was).  It used the bean sprouts, celery, cabbage, and green onions.  I also ate some persimmon on top.  And steamed snow peas to eat on the side.  The recipe is here.

Celery Casserole

Okay, this is probably for the adventurous eater, but I love it!  Rich’s grandma served this to us outdoors on a brisk autumn day with warm blueberry muffins and fresh fruit – best lunch ever!!

1 to 1 ½ heads celery, chopped thin (think 1/3-1/2 inch pieces)

½ onion, chopped fine (I like using green onion, but Valencia, yellow, or red would also work)

1 can chicken (or chopped boiled chicken)

½ mayonnaise (or more if you wish)

1 T lemon juice

Chopped cashews (optional)

1 cup crushed potato chips

1 cup shredded cheddar cheese

Mix first six ingredients and spread in a 9X13 pan.  Top with chips and cheese.  Casserole should be thin.  Bake in 450 oven for 10 minutes.  

Chicken Salad Sandwiches

Croissants

Canned chicken breast, drained (or chopped boiled chicken)

Red grapes, sliced in half or quartered

Cashews

Celery, chopped into ¼-½ inch pieces

Lettuce

Mayonnaise

Garlic Salt

Place the chicken, grapes, cashews, and celery in a large bowl.  Add celery salt and mayonnaise to taste. Spread chicken mixture on sliced croissants with lettuce and serve.