Recipes Inspired by the Box!
Fri/Sat, Sept 23-24, 2016

At a Glance – Recipes Inspired by the Box

Thai Basil and Peanut Soup

Pear Applesauce

Spiced Butternut Squash Bread

Cabbage and Apple Salad

Cabbage Rolls with Bulgur Wheat

Chocolate Zucchini Cupcakes


Thai Basil and Peanut Soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T coconut oil
  • 1 C tofu, chopped
  • 1 C green beans, chopped
  • 1 onion, chopped
  • 1-2 chiles, ribs and seeds removed (if desired), diced
  • 1 C cabbage, chopped
  • could also add: bell pepper, summer squash, carrot, broccoli, greens
  • 2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
  • to taste salt
  • 2 cloves garlic, diced
  • ¼ t ground ginger (or ½ to 1 t fresh, diced)
  • 1-2 T liquid aminos or soy sauce
  • 1 T rice vinegar, divided
  • ¼ C peanut butter
  • 4-6 C veggie stock
  • ¼ lb. soba noodles or rice noodles (or rice, cooked)
  • ¼ C Thai basil, chopped, some reserved for topping

Instructions:

  1. Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, ½ T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
  2. Bring a pot of salted water to a boil. During the last few minutes of the soup’s cooking time, add the pasta to the water. Cook according to package’s directions. Drain and rinse with cold water.
  3. Remove soup from heat. Stir in Thai basil and remaining ½ T of rice vinegar. Taste and adjust seasoning if needed.
  4. To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

Pear Applesauce

Recipe by Carol Peterson

Ingredients:

  • 3 apples peeled and cored, quartered
  • 2 pears peeled and cored, quartered
  • ¾ cups water
  • 2 tbsp honey
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg

Instructions:

  1. Place all ingredients in saucepan.
  2. Bring to boil and then reduce to a simmer.
  3. Cover and simmer 15-20 min.
  4. Mash until desired sauce consistency. Serve warm or cold.

Spiced Butternut Squash Bread

Recipe by Carol Peterson

Ingredients:

  • 2 ⅔ c white sugar
  • 2 tsp baking powder
  • ⅔ c shortening
  • 1 ½ tsp salt
  • 2 c pureed cooked butternut squash
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 tsp ground cloves
  • ⅔ c water
  • ⅔ c chopped pecan or walnuts
  • 3⅓ c flour
  • ⅔ c raisins

Instructions:

  1. Preheat oven to 350. Grease 2 loaf pans.
  2. Beat sugar and shortening together in a bowl until fluffy.
  3. Stir squash,eggs,and water into sugar mixture.
  4. Mix remaining dry ingredients.
  5. Add nuts and raisins and other batter, mix altogether.
  6. Pour into prepared pans.
  7. Bake for about 1hr or until toothpick comes out clean. Cool before removing and then slice to serve.

Cabbage and Apple Salad

Recipe by Carol Peterson

Ingredients:

  • 2 tsp butter
  • 1 c pecan halves
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/8 tsp cayenne pepper
  • 2 tbsp rice wine vinegar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ¼ c olive oil
  • 2 apples thinly sliced in bite size pieces
  • 2 tbsp lemon juice
  • 3 c Red cabbage, thinly sliced
  • 2 c Napa cabbage, thinly sliced

Instructions:

  1. Melt butter in pan, add pecans and stir about a minute.
  2.  Add brown sugar, Worcestershire sauce, and cayenne pepper, stir until nuts are coated.
  3.  Spread on a cookie sheet to cool.
  4. Whisk the vinegars and mustard in a small bowl.
  5. Whisk in oil and season to taste with salt and pepper.
  6. Toss the apples and lemon juice together in a large bowl and add cabbages.
  7. Add the dressing and pecans.
  8. Toss together, season with salt and pepper.

Cabbage Rolls with Bulgur Wheat

CabbageRolls-8

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce (see post for link to recipe)

Instructions:

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Chocolate Zucchini Cupcakes

Recipe by Carol Peterson

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ c dark baking cocoa
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • ¾ c Greek or Plain yogurt
  • ¼ c vegetable oil
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini or other summer squash (approx. 1 large squash)
  • Chocolate Glaze
  • 4oz unsweetened chocolate
  • ¼ c cubed butter
  • 5oz can of evaporated milk
  • 1 c sugar
  • ¼ tsp vanilla extract
  • Frosting
  • ¼ c chocolate glaze to every 1 cup of powdered sugar

Instructions:

  1. Preheat oven to 350 F. Grease, spray, or line with parchment paper a 9×13, 9×9 baking pan, or line a dozen cupcake tins.
  2. In a large bowl, whisk the flour, sugar, baking cocoa, cinnamon, baking powder, baking soda and salt.
  3. In another bowl, whisk eggs, yogurt, oil, and vanilla until blended.
  4. Add to flour mixture, stir just until moistened.
  5. Stir in squash.
  6. Allow 25-30 min in oven for a 9×13, approx. 40-45 mins for 9×9 and about 18-22 mins for cupcakes.
  7. Cool completely in pan on a wire rack. Dust with powdered sugar and serve.
  8. Or top with chocolate glaze or frosting.
  9. For glaze: Melt 4oz chopped unsweetened chocolate and ¼ c cubed butter in metal bowl. Stir until smooth. Place one can (5oz) evaporated milk, 1 c sugar, and ¼ tsp vanilla extract in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds.Glaze the cake and store in refrigerator.
  10. For frosting: Combine ¼ c chocolate glaze to every 1 cup of powdered sugar, approx 1 cup glaze and 4 cups powdered sugar for one dozen cupcakes.

 

Author Uncle Vern

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