Recipes Inspired by the Box! Fri/Sat Sept 19-20, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Pasta with Homemade Tomato Sauce

Something for the Sweet Tooth – Eggplant Bread (Sweet)

Spotlight on the Herb – Crock Pot Chicken with Mushroom and Savory Gravy and Squashed Twice Baked Potatoes

Super Salads – Massaged Kale and Tuna Salad

Simple Suppers – Cheesy Chicken and Grapes with Rice

Soup of the Week – Caesar Soup


Spotlight on the Herb 

Pasta with Homemade Tomato Sauce

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 5 pounds Roma tomatoes, roughly chopped
  • 1 t salt
  • Extras: 2 T olive oil
  • 2 onions, roughly chopped (could also add bell pepper and zucchini)
  • 1 head (about 12 cloves) garlic, roughly chopped
  • pinch pepper
  • ¼ fresh basil, roughly chopped
  • 2 T fresh parsley, roughly chopped
  • 2 T fresh oregano, roughly chopped
  • 1 t dried rosemary, crushed
  • 1 t dried thyme
  • 2 T balsamic vinegar
  • 1 T honey

Directions:

  1. Combine tomatoes and salt in a large pot. Cook over medium heat, stirring occasionally, for about 10 minutes. Mash with a potato masher and cook for 10 minutes more.
  2. (If you don’t want to add anything else, skip to step 5.)
  3. Add olive oil to a hot pan. Add onions (bell pepper, zucchini) and cook over medium heat with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic and cook, stirring constantly, for 3 minutes more.
  4. Add onion mixture, herbs, vinegar, and honey to the tomatoes. Use a spatula to get all the garlic infused oil from the pan. Stir once to combine.
  5. Blend with a hand blender, or in batches in a regular blender – removing the plug from the lid and covering with a clean towel.
  6. Bring back to a boil, then reduce to a simmer and cook for 1.5 – 2 hours, or until sauce has thickened, stirring occasionally.
  7. Sterilize your canning jars, bands, and lids in a pot of boiling water for at least 10 minutes at a rolling boil (or in the dishwasher).
  8. Pour sauce in to jars, leaving an inch or so (or a bit less) at the top for expansion.
  9. Store in the freezer once they have cooled completely.*

Notes:

Serve with your favorite pasta, cooked according to the package’s directions. Would be delicious with ground beef, or some chicken.

(Yields about 2.5 pints or 5 C sauce.)

*To process jars in a water bath Ball suggests that you add 1 T lemon juice to each jar before filling and process in a water bath for 35 minutes. Do this if you want to store at room temperature – only store at room temperature if they have sealed properly).


Something for the Sweet Tooth

Eggplant Bread (Sweet)

Ingredients:

3 eggs, beaten
1 Cup Oil
2 Cups Sugar
3 teaspoons Vanilla
3 Cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1.5 teaspoons Cinnamon
3/4 teaspoon of Nutmeg
2 Cups of shredded Eggplant

Directions:

  1. Combine all ingredients in a mixing bowl (except for Eggplant). Once all is blended well, spoon in the Eggplant shreds and fold them into the batter till they are nicely mixed.
  2. Spoon batter in to a large loaf pan (or two small loaf pans) lined with parchment paper. Bake in the oven at 350 for 1 hour or until tested with a fork and it comes out clean.
  3. Let stand for 10 minutes to cool and then remove from the loaf pan.
  4. Serve with butter or jam, or both!

Spotlight on the Herb

Crock Pot Chicken with Mushroom and Savory Gravy and Squashed Twice Baked Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • Chicken:
    • 1 1/2 C water
    • 1 whole chicken, giblets removed
    • 1 T fresh savory
    • salt
    • pepper
    • olive oil
    • 1 lb. small mushrooms
    • Mushroom Gravy (recipe follows)
    • Squashed Twice Baked Potatoes (recipe follows)
  • Gravy:
    • 2 T all purpose flour
    • 2 T olive oil
    • salt
    • pepper
    • 1 1/2 C pan drippings from Crock Pot Chicken (recipe above)
    • 1/2 to 1 t fresh savory
  • Potatoes:
    • 8 small potatoes
    • 3/4 T olive oil, divided
    • salt
    • pepper

Directions:

  1. Chicken:
    1. Pour water into a large Crock Pot. Add chicken. Season with olive oil, salt, pepper, and savory. Cover and cook on high for 2 hours.
    2. Add mushrooms and cook an additional 1-2 hours (or until chicken reaches 180F).
    3. Let chicken rest 15 minutes while you prepare gravy.
  2. Gravy:
    1. Pour pan drippings from Crock Pot through a sieve. Heat a pan, add oil. When hot, whisk in flour. Add savory, salt, and pepper.
    2. Add pan drippings, a little bit at a time, whisking until smooth between additions. Keep whisking and over medium heat until thickened.
    3. Add mushrooms.
    4. Taste and adjust seasoning if needed.
  3. Potatoes:
    1. Toss potatoes with olive oil, salt, and pepper. Bake at 350F for 30 minutes.
    2. Remove from oven and gently smush with the bottom of a glass. Drizzle with a tiny bit more olive oil. Return to oven and bake for 15-30 minutes more.

Super Salads

Massaged Kale and Tuna Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • ½ lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • 2 T green onions, chopped
  • Salad: 3 C kale, torn into small pieces
  • 1-2 T olive oil
  • 1-2 T lemon juice
  • ½ to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • ¼ C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
  • 1 apple, roughly chopped
  • ¼ C roasted and salted almonds, roughly chopped
  • (could also add chopped tomato)

Directions: 

  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.

Simple Suppers

Cheesy Chicken and Grapes with Rice

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 2 T olive oil
  • 2-3 chicken thighs
  • to taste salt
  • dash cayenne
  • 2-3 C hot chicken or vegetable stock (or water)
  • 1 C brown rice
  • 1 C grapes, halved, seeds removed
  • 1 C cheddar cheese, grated
  • 1 apple, sliced, for serving

Directions:

  1. Heat an ovenproof skillet over medium heat. When it’s hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
  2. Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
  3. Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 180F and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
  4. Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
  5. Serve with a side of apples.

Soup of the Week 

Caesar Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:    

  • 2 slices bacon
  • 1 T olive oil
  • 1 apple, diced
  • ½ t dried basil
  • 1 stalk green garlic, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce, washed and torn
  • 4 C vegetable stock
  • 2 C bread, torn
  • 1 T lemon juice
  • 2 T mayonnaise
  • olive oil, for topping
  • parmesan cheese, grated, for topping

Directions:

  1. Pre-heat oven to 350F.
  2. Cook bacon and drain on a paper towel lined plate.
  3. Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
  4. Add dijon and balsamic vinegar, and cook 1 minute.
  5. Add lettuce and wilt down for 2-3 minutes, stirring constantly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
  7. Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
  8. Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
  9. Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply