Recipes Inspired by the Box!
Mon/Tues/Wed, Dec 5-7, 2016

At a Glance – Recipes Inspired by the Box

Chicken and Rice Casserole

Refrigerator Clean Out Vegetable Soup

Watermelon Radish Salad

Cauliflower Salad

Spiced Apple Pear Sauce

Sweet Potato Pie


Chicken and Rice Casserole

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine (or vegetable or chicken stock)
  • 1 C cold water
  • 1 head broccoli, chopped
  • 1 carrot, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • ¼ C cheddar cheese, shredded
  • ¼ C parmesan cheese, shredded

Instructions:

  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place carrots and broccoli to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots first and broccoli halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Refrigerator Clean Out Vegetable Soup

Recipe by Carol Peterson

Ingredients:

  • 1 onion diced or 2 shallots diced
  • 1 shoot of lemongrass cut up
  • 2 turnips peeled and diced
  • 1 bunch of bok choy chopped up
  • Couple of carrots diced
  • 2-3 potatoes cut up
  • ½ bunch collards
  • Cut up any herb that is left over that you would like to add to the pot.
  • 5 c stock (chicken, beef or turkey)
  • 1 bulb fennel diced
  • Water
  • Salt and pepper to taste
  • 14 oz can of diced fire roasted tomatoes drained.
  • Chicken beef or turkey may be added
  • Any other root veggies that you may have leftover and don’t know what to do with add them as well.

Instructions:

  1. In a large stock pot: Saute onion, lemon grass and fennel or celery in butter or olive oil until translucent.
  2. Add the stock or broth. Bring broth or stock to a boil.
  3. Add in diced up root vegetables to the pot. Bring all to a boil then turn to simmer.
  4. Add the fire roasted tomatoes. Allow veggies to become slightly tender.
  5. Add the bok choy, collards, or other leafy greens that you have to the pot.
  6. If you desire to add any meat that is already cooked and diced or shredded add at this time. Also any additional water to make to your desired consistency.
  7. Add seasoning and herbs as well.
  8. Allow this to simmer for 45 min to hour.
  9. Serve hot. May sprinkle with Parmesan cheese or seasoned croutons to garnish. ENJOY!

Watermelon Radish Salad

Recipe by Carol Peterson

Ingredients:

  • Watermelon radishes sliced thinly into rounds
  • 1 small white onion sliced thinly
  • ⅓ cup orange juice
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • 2 tbsp apple cider vinegar
  • Splash of rice wine vinegar

Instructions:

  1. Place thinly sliced onion and radish in bowl. Add the remaining ingredients.
  2. Cover and place in refrigerator and chill overnight.
  3. Serve by itself as a side or place in a endive or lettuce salad. May add roasted pecans or walnuts along with feta cheese for a topper with the salad.

Cauliflower Salad

Recipe by Carol Peterson

Ingredients:

  • 1 head of cauliflower
  • 2 hard boiled eggs
  • ⅓ c mayonnaise
  • 1 tbsp mustard
  • 1 tsp fresh dill
  • 1 tbsp chopped dill pickles or pickle relish
  • 2 tsp chopped spring onions
  • 1 tsp chopped chives
  • 1 tsp vinegar
  • ½ tsp salt to taste
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • Optional: 1 tbsp chopped parsley, ¼ c grated carrot

Instructions:

  1. Cut the cauliflower into bite sized pieces, much like you would for potato salad. Rinse and drain.
  2. Add just enough water to cover the bottom of a 12 in skillet and bring to a boil over medium high heat.
  3. Add the cauliflower to the skillet and cover to steam. Let steam for 3-5 min, checking for doneness with a fork. Do not overcook. Leave more on the crunchy side.
  4. Add the cauliflower to a large bowl.
  5. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
  6. In a small bow, combine the remaining ingredients, except for the paprika. Whisk together to form the dressing for the salad.
  7. Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece.
  8. Sprinkle with paprika. Refrigerate until cold.

Spiced Apple Pear Sauce

Recipe by Carol Peterson

Ingredients:

  • 3-4 apples, peeled,cored and chopped
  • 3 ripe pears, peeled,cored and chopped
  • 1 tbsp fresh lemon juice
  • 6 cinnamon sticks
  • ¼ tsp ground nutmeg
  • 1-2 tbsp sugar

Instructions:

  1. Combine all ingredients into a medium pan and add ¼ c water.
  2. Bring to a boil.
  3. Cover, reduce the heat and cook until apples and pears are very soft but still a bit chunky.
  4. Taste the mixture and adjust sweetness according to taste. Remove from heat and cool to room temperature.
  5. Remove cinnamon sticks and serve.

Sweet Potato Pie

Recipe by Carol Peterson

Ingredients:

  • 1 pound of sweet potatoes
  • ½ c milk
  • 2 eggs
  • ½ tsp ground nutmeg
  • ½ c butter, softened
  • ½ tsp ground cinnamon
  • 1 cup white sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°
  2. Peel and chop Sweet Potatoes into large cubes.
  3. Boil for about 10 minutes or until softened.
  4. Strain and add to mixing bowl.
  5. Mix in butter, and mix well with mixer. If butter is still cold, shredding it will help it soften and combine well with the potatoes.
  6. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
  7. Beat on medium speed until mixture is smooth.
  8. Pour filling into an unbaked pie crust.
  9. Bake at 350° for 55 to 60 minutes or until knife inserted in center comes out clean.
  10. Pie will puff up like a soufflé and then will sink down as it cools.

Author Uncle Vern

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