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. 

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.

  

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.

Macaroni Grill's Penne Rustica

I got this recipe from my sister and can't wait to try it this week.  This recipe is definitely sized for a crowd, though, so I'm sure I will half it at least!

12 oz grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill for best flavor)

1/2 pack thick bacon

48 oz. penne pasta

2 large red bell peppers, diced

1 cup grated parmesean cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine (or 1/3 cup apple juice + 2 Tbsp red wine vinegar + enough chicken broth to = 1 cup)

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Saute garlic in butter in large pan.  Add wine, mustard, salt, rosemary, cayenne pepper, and cream.

Cook pasta according to directions on package.  

Cook bacon and chop.

Cut chicken into large bite-size pieces.

Combine sauce, pasta, chicken, bacon, bell peppers, cheese, and paprika, and mix thoroughly.

Spread in pan(s).

Top with fresh rosemary and shredded mozzarella cheese. (Can be frozen at this point)

Bake at 475 for 10 minutes. (If frozen, thaw in refrigerator the day of.  Cover with foil and bake at 375 for 1 hour.  Remove foil during final 15 minutes of baking time.)

Yield: 1 8x8 and 2 9x13 casserole dishes.

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.

Hot Pepper Jelly

Find this recipe here.

I'm going to use this recipe with some modifications - I'll just use jalepenos and red peppers since that's what we have, and leave in some of the jalepeno seeds to give it some kick.  Probably also will follow some of the advice in the comments.  

Spanish Rice

2 T vegetable oil

1 cup uncooked long grain white rice

1 onion, chopped

2 cloves garlic

½ green or red bell pepper, chopped

2 cups water or chicken broth

1 (10 oz) can diced tomatoes

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon cumin

Fresh or dried parsley to taste

Jalepeno, chopped, to taste (with or without seeds)

Heat oil in a deep skillet over medium-high heat. Saute onion, garlic, and pepper for a couple minutes.  Add rice and sauté until rice is nicely browned and onions are tender.  Stir in all other ingredients.  Bring to a boil, then lower heat, cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Stew Meat Fajitas (crock pot)

1 lb. stew meat (or any cut of beef – I get whatever is on sale!)

1 cup salsa

1 small jar mild chilies (or use some seeded jalepenos)

1 tsp cumin

1/8 tsp chili powder

½ tsp salt

Juice of one lime

Red onion, sliced thin (or yellow onion)

Red or green pepper, seeded and cut in strips

Cook all ingredients except red onion and pepper in crock pot on low for at least 6 hours.  Then take meat out, shred it, and return to pot. Saute red onion and red or green pepper strips in a little olive oil until onions start to carmelize and pepper is tender.  Sprinkle with sea salt.  Serve with fajita meat, along with cheese, sour cream, avocado/guacamole, extra salsa, tortillas, etc.