Tuesday, September 15, 2015

Meal ideas for the week

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Fruit Recipes
Apple Pie Parfait
Asian Pear Slaw
How to Freeze Peaches

Small/Large Veggie Share Recipes
Shrimp & Broccoli Rice Paella
Kale & Mint Salad
Eggplant Satay with Coconut Teriyaki
Simple Swiss Chard Pasta
Kohlrabi Salad

Large Veggie Share Recipes
Baked Zucchini Chips
Butternut Squash and Pancetta Orecchiette
Swiss Chard & Zucchini Enchiladas
Soy Braised Kabocha Squash

Apple Pie Parfait
Tried and Tasty - http://triedandtasty.com/apple-pie-parfait

Apple Pie Parfait // Tried and Tasty1 apple
2 tbsp. lemon juice
1/4 c. oats
2 tbsp. peanut butter
1 tbsp. sunflower seeds
1 tbsp. chia seeds
6 oz. nonfat Greek yogurt
Apple Pie Spice
2 tbsp. cinnamon
1/4 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom

Finely dice apples (with skin) and mix with lemon juice; add 1 tsp. apple pie spice. In a separate bowl, mix together oats, peanut butter, sunflower seeds & chia seeds. Add 1 tsp. apple pie spice & mix well. In a separate bowl mix together Greek yogurt & 1 tsp. apple pie spice. In a glass layer yogurt, crumble, then apples & repeat.

Asian Pear Slaw
Epicurious - http://www.epicurious.com/recipes/food/views/asian-pear-slaw-104404
Asian Pear Slaw recipe
2 celery ribs
3 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1 teaspoon finely grated peeled fresh ginger
2 firm Asian pears, cut into 1/4-inch-thick matchsticks
2 scallions, thinly sliced diagonally
1/4 cup fresh cilantro leaves
1/2 teaspoon finely chopped fresh hot red chile, or to taste
  • Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
  • Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

How to Freeze Peaches
Live Simply - http://livesimply.me/2013/04/10/how-to-freeze-peaches-the-easy-way

lemon juice (preferably from freshly squeezed lemons)
large bowl
cookie sheet
peaches (peaches need to be slightly soft to touch but not too mushy. Mushy peaches do not freeze well)
  • Rinse the peaches off under cool water, gently scrub off the dirt.
  • If you don't want to keep the skins on the peaches bring a pot of water to a boil and gently place your peaches in the hot bath for about 40 seconds, then remove them with a slotted spoon into a bowl with ice water. The peach skins can then easily be peeled off when in the ice bath. I prefer to keep the skins so I skip this step.
  • Cut the peaches. You can either slice the peaches in half, quarter them, or cut them in slices. I prefer smaller chunks of peaches, but this is completely up to you. I toss my peaches in a large bowl while cutting.
  • Toss your cut peaches in a lemon/water bath. This will prevent the peaches from developing that yucky brown appearance. Use a 1:4 ratio of lemon juice to water.
  • Place your freshly bathed peaches on a cookie sheet. Be sure they each have their own spot on the sheet to prevent peaches from sticking together. Place the cookie sheet in the freezer. I found it generally takes an hour or two for them to fully freeze.
  • Once frozen on the cookie sheet, use a spatula to separate the peaches from the sheet. Place the peaches in your freezer-friendly container of choice and enjoy all year long!

Shrimp & Broccoli Brown Rice Paella
Taste of Home - http://www.tasteofhome.com/recipes/shrimp---broccoli-brown-rice-paella

Shrimp & Broccoli Brown Rice Paella Recipe1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cups uncooked long grain brown rice
2 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon saffron threads
6 cups chicken stock
2 pounds uncooked large shrimp, peeled and deveined
1-1/2 cups fresh broccoli florets
1 cup frozen peas
  • In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
  • Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.
  • Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary

Kale and Fresh Mint Salad

Lacinato Kale and Mint Salad with Spicy Peanut Dressing1 bunch (large) kale, chopped very small, almost minced
1 cup fresh mint, minced
1 cup walnuts, chopped
3 tablespoons smooth natural peanut butter
3 tablespoons warm water
3 tablespoons rice wine vinegar
1  tablespoon pomegranate molasses
1 tablespoon soy sauce
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flakes
  • Toss the chopped kale, chopped mint and the walnuts together.
  • Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. Toss about half the dressing with the salad and then decide if it needs more.

Eggplant Satay with Coconut Teriyaki

1/4 cup coconut milk
2 tbsp. peanut butter
1 large globe eggplant, peeled and cut into 1-inch cubes
olive oil, for brushing
salt and pepper, to taste
12 skewers
  • If using wooden skewers, place them in a shallow dish with water to cover. Soak for at least 30 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray.
  • In a small bowl, whisk together the coconut milk, peanut butter and teriyaki sauce. Set aside.
  • Thread four pieces of eggplant on each skewer. Spread out on baking sheet and brush all four sides of each skewer with olive oil. Sprinkle with a little bit of salt and pepper.
  • Brush the tops of the eggplant skewers with the sauce, and place under the broiler. Broil for 4-5 minutes total, flipping a quarter turn after each minute to brush exposed sides with more sauce.

Simple Swiss Chard Pasta
Simple Swiss Chard Pasta / loveandlemons.com
6 oz pasta
1 teaspoon olive oil
4-5 chard leaves, stems diced, leaves coarsely chopped
½ teaspoon balsamic vinegar
1 cup canned fire roasted diced tomatoes
2 cloves garlic, minced
½ cup cooked white beans, drained and rinsed
shaved pecorino cheese
¼ cup pine nuts, optional
salt & pepper
  • In a large pot of salted boiling water, cook pasta until al dente.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

Kohlrabi Salad 

Kohlrabi Salad1 head kohlrabi
½ apple, such as Gala (or use a pear)
2 tablespoons rice vinegar
2 tablespoons sesame oil
½ bird's eye chili
1 pinch cumin
½ teaspoon fish sauce
3 tablespoons chopped cilantro
Salt & freshly ground pepper to taste
  • With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler. 
  • Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin (I used the latter). Do the same with the apple/pear. 
  • Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Baked Zucchini Chips 
A Spicy Perspective - http://www.aspicyperspective.com/baked-zucchini-chips

Baked Zucchini Chips #healthy4 large zucchini, evenly sliced 1/8 inch thick
2 tablespoons olive oil
½ teaspoon Hot Smoked Paprika (optional)
½ teaspoon Cumin (optional)
  • Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
  • Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zuchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
  • Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

Butternut Squash and Pancetta Orecchiette

1 lb orecchiette pasta
3 1/2 tablespoons extra virgin olive oil
2 ounces pancetta, diced
1 shallot, diced
1 medium carrot, peeled and diced
1 celery stalk, peeled and diced
1 garlic clove, minced
2/3 cup white wine
1 1/2 cups butternut squash, peeled and diced
8 to 10 threads saffron
1 tablespoon minced thyme
2 teaspoons thinly sliced chives
2 egg yolks
1 cup pasta water
1/2 cup grated Pecorino Romano, plus more for garnish
salt and pepper to taste
  • Fill a large pot with water and bring to a boil. Once the water has been brought to a boil, add pasta and stir. Cook pasta until al dente, drain (reserving 3/4 cup pasta water), toss with 1/2 tablespoon of extra virgin olive oil and set aside.
  • Pour 1 tablespoon of oil into a large sauté pan and place over medium-high heat. Add pancetta and sauté for 3 minutes. Drain pancetta onto paper towels and set aside.
  • Pour remaining oil to pan and sauté shallots for 1 minute. Add carrots, celery and garlic and continue to sauté for 2 minutes. Season with salt and pepper.
  • Add the squash and continue to sauté for an additional 3 to 4 minutes.
  • Deglaze the pan with the white wine, stir in the saffron threads and cook until the liquid has almost disappeared or until the squash has softened.
  • Return pancetta to the pan, with the vegetable mixture and stir in the orecchiette until well combined.
  • Reduce the heat to medium-low and gently fold in the herbs.
  • In a small bowl, whisk together the egg yolks and pasta water. Pour the mixture over the pasta and stir together. Sprinkle cheese over pasta and stir until just combined. Adjust seasonings and serve with extra Pecorino sprinkled on top.The skewers are ready when all four sides have been directly under the broiler, brushed with sauce, and the tops are bubbling and golden.
  • Remove from oven, cool slightly, and serve with extra sauce for dipping.

Swiss Chard & Zucchini Enchiladas 
Swiss Chard and Zucchini Enchiladas
12 Yellow Corn Tortillas
1 bunch Swiss Chard, chopped
2 Zucchini, chopped
1 Jalapeño, diced
½ Onion, chopped
2 cups Cheddar Cheese, grated
12 ounces Enchilada Sauce, (I love Trader Joe's)
  • In a large fry pan saute the onions, jalapeño, zucchini, and swiss chard in a little canola oil over medium heat for about 10 minutes until soft. Let cool a bit.
  • In a medium fry pan, heat 1/3 - 1/2 a cup of canola oil. Fry each tortilla for about 5 seconds on each side till just soft. Place on a paper towel and soak up the extra grease.
  • Pour a little enchilada sauce in a small bowl. Working in an assembly line, dip each tortilla in the sauce, just enough to coat. Place them in a large baking dish and stuff with the vegetable mixture and a sprinkle of cheese. Roll them up and top with the remaining cheese and sauce.
  • Bake at 400 degrees for 25 minutes. Let rest for 5 minutes before eating.

Soy Braised Kabocha Squash 
Saveur - http://www.saveur.com/article/Recipes/Soy-Braised-Kabocha-Squash

2 tbsp. canola oil
Soy-Braised Kabocha Squash1⁄2" piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
1⁄4 cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
1⁄2 medium kabocha squash, peeled, seeded and cut into 1"x4" wedges

Heat oil in 12" skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.

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