Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 20-23, 2014

At a Glance – Recipes Inspired by the Box

Creative Casseroles – Chicken and Rice Casserole

Soup of the Week – Curried Cauliflower and Carrot Soup

Simple Suppers – Shepherd’s Pie with Mustard Greens

Foodie Focus – Roasted Broccoli and Garlic Pizza

Savory Sides – Rustic Winter Vegetable Tarts

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


Creative Casseroles

Chicken and Rice Casserole

Photo credit De Ma Cuisine

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

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

Directions:

  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.

Soup of the Week

Curried Cauliflower and Carrot Soup

Photo credit Abundant Harvest Organics

Recipe via Abundant Harvest Organics Kitchen Team (adapted slightly)

Ingredients:

  • 1 whole onion (or a few spring onions), chopped
  • 4 garlic cloves, chopped
  • 2 inches chopped fresh ginger
  • 2 teaspoons cumin
  • 3 teaspoons curry powder
  • Dash of cayenne pepper
  • 1 head of cauliflower
  • 5 chopped carrots
  • 4-5 radishes (or 1 larger radish – for example watermelon radish) chopped
  • 6-8 cups of chicken stock
  • 1 can coconut milk
  • Chopped Kohlrabi (optional – so add as much as you would like)
  • Chopped Chicken (optional)
  • Chopped Potatoes (optional)
  • Olive oil or butter for sautéeing

Directions:

  1. Sauté 1 whole chopped onion in olive oil or butter until translucent, add 4 chopped garlic cloves, 2 inches chopped fresh ginger, 2 tsp. cumin, 3 tsp. curry powder and a dash of cayenne pepper. Sauté for a few minutes.
  2. Add 1 head chopped cauliflower, 5 chopped carrots, 4-5 radishes if you have them on hand, 6-8 cups chicken stock and 1 can coconut milk (enough liquid to nearly cover veggies). Simmer until soft enough to blend.
  3. Blend with an immersion blender and season to taste with sea salt.
  4. Top with fresh cilantro and, if desired, a dollop of whipped coconut cream.
  5. Note: I added leftover roasted potatoes, kohlrabi and even chicken! This is just a base to play with until it’s something you enjoy

Simple Suppers

Shepherd’s Pie with Mustard Greens

Photo credit De Ma Cuisine

Recipe via  De Ma Cuisine 

See original recipe here

Ingredients:

  • 1/2 lb. ground beef
  • 1-2 T olive oil
  • 1 1/2 C broccoli (regular or broccoli raab), chopped
  • 3/4 C Korean daikon radish (or any type of radish), diced or chopped
  • 3 mustard green leaves, chopped
  • 2 carrots (1 C), chopped
  • 1 C cabbage, chopped
  • 4-5 cloves roasted garlic*, mashed
  • 1/2 t chili powder
  • pinch cayenne
  • pinch cumin
  • pinch nutmeg
  • 1/2 t smoked paprika (plus more for topping)
  • 1 t salt
  • 1/4 t pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 t dijon mustard
  • 1 to 1 1/4 C water
  • 1/2 to 1 C cheese, grated (creamy jack and cheddar)

Directions:

  1. Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
  2. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
  3. Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
  4. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).

Notes:Individual pies would also be a fun idea, especially for a dinner party! Great with a simple Green Salad, or Coleslaw. * To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.


Foodie Focus

Roasted Broccoli and Garlic Pizza

Recipe via  De Ma Cuisine

See original recipe here

Ingredients:

  • 1 pizza crust
  • 1 head garlic (roasted – 350 or 375F 45 min to 1 hour)
  • 1/2 – 1C milk
  • 1t red pepper flakes
  • salt
  • pepper
  • 3/4 C broccoli
  • 2T oil
  • 1T flour
  • 1t cornmeal (opt. – can also use flour)
  • 1 1/2 C cheese (sharp cheddar and monterey jack)

Directions:

  1. Roast garlic 375F 45-60 minutes or so – until it’s soft. Roast broccoli – 375F 10 minutes.
  2. Sprinkle cornmeal/flour on greased pizza pan. Roll out dough.
  3. Mash garlic. Set 1/4 of it aside.
  4. Prepare sauce: heat oil, whisk in flour, 30 seconds; add milk a little at a time, whisking constantly. Once thickened, add mashed garlic, red pepper flakes, salt and pepper.
  5. Spread remaining garlic on dough. Top with sauce, cheese, broccoli, and a little more cheese.
  6. Bake according to pizza crust directions (or 375F for 15-18 minutes).

Savory Sides

Rustic Winter Vegetable Tarts

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 7 ½ cups of winter vegetables
    (such as Brussels Sprouts, Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional) 

Directions:

  1. Peel and seed your vegetables as necessary and cut into bite size chunks.
  2. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes.
  3. Roll out each pie crust and divide into four individual squares.
  4. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside.
  5. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown.

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

(Squashed Twice Baked Potatoes)

  • 8 small potatoes
  • 3/4 T olive oil, divided
  • salt
  • pepper

Directions:

(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.
  4. Serve topped with Mushroom Gravy alongside Squashed Twice Baked Potatoes.

(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.

(Squashed Twice Baked 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.
  3. Serve with Crock Pot Chicken and Mushroom and Savory Gravy.

Author Rachel Oberg

More posts by Rachel Oberg

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