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. 

Yankee Doodle Macaroni / Parsley

I love this recipe for Yankee Doodle Macaroni - a true comfort food! Simmering for a long time helps make the flavor rich.  I double the pepper and always sprinkle parmasean on top.  See the recipe HERE.  It will use your mushrooms and parsley from this week's bag.    

The other thing I usually make with parsley is Roasted Cajun Potatoes which I posted awhile back.  It works best with red potatoes, but you could do with with Russet as well. 

Megan told me how to dry your extra parsley (thanks, Megan!).  Remove as much stem as possible and then spread the parsley leaves out on a cookie sheet.  Put in oven set to 170 degrees and bake until dry (don't overbake - parsley will continue to dry after removed from oven). This should take at least 30 minutes - 1 hour or more.  Store in a dry jar.  I always use dried parsley for this Vegetable Dip. 

Oven Omelet

Oops!  I forgot to give you this recipe earlier this week. But if you still have some mushrooms, green onions, red pepper, and/or tomatoes around, you should try this.  It's my favorite way to make an omelet with plenty leftover for the next day.  We usually eat it with whole-wheat pancakes and fruit smoothies. And of course you can adjust the vegetables to what you have on hand.  

1/4 cup butter

4-6 green onions

2 cups shredded cheddar

sliced fresh mushrooms

chopped tomatoes

sliced black olives

1/3 cup green pepper

1/3 cup red pepper

12 eggs

1/2 cup milk

1/2 tsp. salt

1/4-1/2 tsp. pepper

1. Preheat oven to 400 degrees.  Grease a 9x13 pan (or spray with Pam). 

2. Melt butter over medium heat.  Saute onion and peppers until tender.  Add in mushroom during the last minute.

3.  Spread cheddar in the bottom of the 9x13. Over the top of the cheese, spread onion/peppers/musrooms, along with tomatoes and olives.  

4. In a bowl, scramble eggs together with milk, salt, and pepper.  Pour this egg mixture over the veggies and cheese, but do not stir.  Put it in the oven and bake for 30 minutes, or until cooked through.

Chicken Tostadas

This recipe is adapted from a book called Celebrations. I looove the avocado salsa on top.

• 2 Tbsp vegetable oil, plus more for tortillas
• 2 lbs boneless skinless chicken breasts, cut into strips or chunks
• 2 cloves garlic, minced
• 1-4 oz can diced green chilies
• 1/2 cup sour cream
• 6-6 inch tortillas
• 1/2 small head of lettuce, thinly sliced
• 1 cup grated Monterey Jack or cheddar cheese
• 2 tomatoes, chopped
• Avocado Salsa

In a large skillet, heat 2 Tbsp oil over med heat. Add chicken and cook until cooked through. Add garlic & cook 30-60 seconds. Add green chilies & sour cream; stir well. Cook over low heat until hot. Cover and set aside.

Generously brush tortillas with veg oil on both sides. Place a well-greased 10- inch skillet over medium heat. Fry tortillas, one at a time, for about 30 seconds on each side or until lightly browned and blistered. Remove from skillet & stack.

Arrange lettuce on each tortilla. Top with chicken mixture; sprinkle with cheese & tomato. Spoon avocado salsa on top. Makes 6 servings.

Avocado Salsa

• 3 Tbsp vegetable oil*
• 2 Tbsp fresh lime or lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 avocado, peeled, pitted & chopped
• 1 tomato, chopped

In a small bowl, combine all salsa ingredients & stir together. Cover and refrigerate for an hour.

*I cut the oil down to about 1 Tbsp, and it was great.

I also plan to top it with sautéed mushrooms and chopped green onions this week.

Spinach Salad 2

SALAD
Spinach
Red onions
Cucumber, peeled, sliced, and quartered
Mushrooms, sliced
Bacon bits
Asiago cheese
Feta cheese
Glazed pecans (3 T butter, 1/2-3/4 cup brown sugar, 1/2 cup pecans)
Seasoned croutons

DRESSING
1 cup oil
3/4 cup sugar
1/3 cup cider vinegar
1 T dry mustard
1 tsp. salt
1 T + 1 tsp dry minced onion
1 T poppyseed

1. Combine dressing ingredients and chill.
2. To make the pecans, combine pecans, brown sugar, and butter in a small skillet.  Heat over low-medium heat just until the butter melts and combines with the brown sugar and begins to adhere to the nuts - use a spoon to scrape the butter/sugar mixture onto the pecans.  Remove to a plate and let cool.  The sugar will stay crumbly.
3. Assemble salad and add dressing just before serving (you won't need even half of the dressing).