Recipes Inspired by the Box!
Mon/Tues/Wed, Sept 12-14, 2016

At a Glance – Recipes Inspired by the Box

Chicken Fajita Stuffed Peppers

Crispy Kale Chips

Roasted Tomato Soup

Stir Fried Garlic Chives

Fry Family Pickled Beets

Spaghetti Squash au Gratin


Chicken Fajita Stuffed Peppers

Recipe by Carol Peterson

Ingredients:

  • 2 c cooked brown rice
  • 2-4 bell peppers
  • 1 ½ c chopped fennel
  • 2 cloves garlic,minced
  • 2 tbsp olive oil
  • 1 lb chicken diced into ¾ “ pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp paprika
  • salt and pepper to taste
  • 1 10 oz can tomatoes
  • 1 c black beans drained and rinsed
  • 1 c corn
  • 3 tbsp fresh cilantro
  • 1 tbsp fresh lemon juice
  • ⅔ c shredded Jack cheese
  • optional: sour cream and Hot sauce

Instructions:

  1. Preheat oven to 375F. Cook your rice according to directions to make desired amount.
  2. Heat 1 tbsp oil in a large skillet. Add fennel and sauté until golden then add garlic and sauté a bit longer. Transfer to a plate.
  3. Add remaining oil to skillet and add chicken, sprinkle with ½ tsp chili powder, ½ tsp cumin and the paprika and season with salt and pepper. Cook stirring until cooked through.
  4. Reduce heat and add tomatoes, fennel and garlic mixture, beans, corn, cooked brown rice, remaining seasonings, lemon juice, and a bit more salt and pepper to taste. Cook until heated through.
  5. Cut tops of bell peppers off and remove the vein and seeds. Wash and drain water out.
  6. Add ½ cup of mixture to each pepper and slightly press into pepper, and place in baking dish. Cover the baking dish with foil and bake 30-35 min until pepper are soft.
  7. Remove from oven and sprinkle tops evenly with cheese and return to oven to bake until cheese has melted.
  8. Serve warm topped with cilantro, sour cream and hot sauce.

Crispy Kale Chips

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Recipe by Carol Peterson

Ingredients:

  • 1 head kale, washed and thoroughly dried
  • 2 tbsp olive oil
  • sea salt for sprinkling

Instructions:

  1. Preheat oven to 275°
  2. Remove the ribs from the kale leaves and cut the greens into 1½ inch pieces. Lay on a baking sheet and toss with the olive oil and salt.
  3. Bake until crisp, about 20 minutes, turning the leaves half way through baking time.

Roasted Tomato Soup

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1½ C water (or stock)
  • 1-2 t salt
  • ¾-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • ½ t dried oregano (or 1 t fresh)
  • ⅓ C garlic chives
  • ½ C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl

Instructions:

  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.

Stir Fried Garlic Chives

Recipe by AHO Kitchen Team

Ingredients:

  • 1/2 lb of your choice of protein
  • 1 lb garlic chives, chopped into 1 inch pieces
  • 1 tbsp soy sauce
  • 1/2 – 1 tbsp fish sauce (to taste)
  • 1/2 tsp sugar
  • 1/2 teaspoon pepper

Instructions:

  1. Add 2 tbsp oil to a hot wok on the stovetop. (If using meat, cook with soy sauce in the wok).
  2. Turn heat up to high and add in garlic chives, and half of the fish sauce.
  3. Stir fry until tender crisp. Be careful not to over cook, chives should retain their bright green color.
  4. Stir in sugar, pepper, and remaining fish sauce (if desired). Serve with rice.

Fry Family Pickled Beets

Recipe by AHO Subscriber

Ingredients:

  • 2 C. Sugar
  • 2 C. Water
  • 2 C. Apple Cider Vinegar
  • 1/2 – 1 tsp. ground cloves (depending on how much you like the flavor of cloves, I use 1/2)
  • 1 tsp. allspice
  • 1 tsp. cinnamon

Instructions:

  1. Select small young beets if possible; cut the stems to about 1-2 inches from the beet.
  2. Cook in hot water until tender.
  3. Dip into cold water. Peel off skins and cut off remaining stems.
  4. Slice into rounds about 1/4 inch thick.
  5. Make syrup, combining all the ingredients above.
  6. Pour over beets and boil for 10 minutes.
  7. Pack into sterilized canning jars and seal.

Spaghetti Squash au Gratin

SpaghettiSquashauGratin-9

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 medium-sized spaghetti squash, halved and seeds removed
  • 1 medium-sized butternut squash, halved and seeds removed
  • 1 t olive oil
  • 1 T olive oil
  • 1 T unsalted butter
  • 2 T all purpose flour
  • 2 C whole milk
  • 1 t dijon mustard
  • 1 C greek yogurt
  • to taste salt
  • 6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
  • 2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, ½ C reserved
  • pinch cayenne
  • 1 t paprika

Instructions:

  1. Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
  2. Heat a pan and add 1 T olive oil and butter. When it’s hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
  3. Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham. Continue to stir over low heat for about 2 minutes. Stir in cayenne and ¾ t paprika. Taste and adjust seasoning if desired.
  4. Scrape squash from skin. Mash together in a greased 9×13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and ¼ t paprika.
  5. Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.

 

 

Author Uncle Vern

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