Wednesday, October 28, 2015

Meal ideas for the week of Oct 26th

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Fruit Recipes
Sunbutter & Apple Jack-O-Lanterns
Pears with Bourbon, Brown Sugar & Millet
Apple Cinnamon Bread
Potato Apple Pancakes

Small/Large Veggie Share Recipes
Beet Dip with Cotija Cheese
Roast Chicken with Bread  Arugula Salad
Mashed Parsnips & Potatoes
Broccoli & Parmesan Israeli Couscous

Large Veggie Share Recipe
Stir-Fried Bok Choy
Artichoke & Spinach Squash Mac & Cheese Casserole
Salad Stuffed Shells
Crispy Daikon Fries

Sunbutter & Apple Jack-O-Lanterns
Fork & Beans -
Sun Butter and Apple Jack-O-Lanterns
1 apple, sliced from top to bottom
¼ c. Sun Butter
handful mini nondairy chocolate chips for spiders (optional)
  • Using a small, sharp knife, carefully cut Jack-O-Lantern faces into the apple slices.
  • Coat with Sun Butter. Decorate with "spider" chocolate chips (optional).
  • To make the "spiders" - place a chocolate chip on the apple and draw legs with a toothpick dipped in melted chocolate. 

Pears with Brown Sugar, Bourbon, & Millet 

1 C cooked millet
1 C 2% milk
½ tsp vanilla
pinch of salt
1½ Tbsp butter
3 Tbsp organic light brown sugar
splash of bourbon
2 pears cut into bite-sized pieces
⅛ C walnuts
  • Combine cooked millet, 2% milk, vanilla and salt in a small saucepan and slowly heat over low heat until it reaches scalding temperature, 180ºF (until it's about to start simmering). You can also heat the millet and milk in the microwave, on high, in a microwave safe bowl, in one minute increments until it's heated through.
  • While the cereal is heating, prepare the brown sugar bourbon pear topping. Place butter and brown sugar in a pan over medium heat. Cook while stirring frequently until it begins to bubble, and then add a splash of bourbon. Simmer the bourbon for one minute while continuously stirring in order to cook the alcohol off. Finally, add the pears and the walnuts to the pan and continue heating until it returns to a simmer, then remove from the heat.
  • Divide the hot millet between 2 bowls and serve topped with the brown sugar bourbon pears. Serve immediately.

Apple Cinnamon Bread 
homemadeapple bread(1)

½ cup packed brown sugar
1½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
½ cup milk
1 large apple, peeled and finely chopped
  • Preheat oven to 350 degrees.
  • Grease and flour a 9 x 5-inch loaf pan.
  • Mix brown sugar and cinnamon together in a bowl and set aside.
  • In a stand mixer, combine white sugar and butter until smooth.
  • Add eggs and vanilla and continue to beat on medium speed until combined.
  • Add flour and baking powder, then milk.
  • Pour half the batter into the prepared pan.
  • Cover with half of the apples.
  • Pat apples into batter with the back of a spoon.
  • Sprinkle with half of sugar and cinnamon mixture.
  • Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
  • Pat topping into the batter with the back of a large spoon.
  • Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean.
  • Cool in pan 10 minutes before transferring to a cooling rack.

Potato Apple Pancakes 
Potato Apple Pancakes Recipe
2 large potatoes, peeled
2 medium apples, peeled
2 eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional
  • Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well.
  • In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

Beet Dip with Cojita Cheese 

Beet Dip with Cotija Cheese / Sarah Anne Ward4 medium beets (about 1 pound), greens removed and scrubbed
2 tablespoon olive oil, divided, plus more for drizzling
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts
1/4 cup cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon ground coriander
2 tablespoons thinly shaved cotija cheese
1 bag pita chips
  • Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.
  • Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro. Serve with pita chips.

Roast Chicken with Bread & Arugula Salad 

1 (4- to 4½-pound) whole chicken
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
½ teaspoon freshly ground black pepper
3 to 4 (¾-inch-thick) slices country bread
Good olive oil

For the Arugula Salad (recipe follows)
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil
½ cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups arugula & spinach (or lettuce), lightly packed 
  • Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
  • Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
  • For the Salad: Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside. Place the arugula in a large bowl, add the vinaigrette, and toss well.
  • Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.

Mashed Parsnips and Potatoes with Chives and Parsley 
Mashed Parsnips and Potatoes on Simply Recipes
1 ½ pounds parsnips
1 ½ pounds potatoes
2 teaspoons salt
4 ½ cups water
2 Tbsp unsalted butter
½ teaspoon salt
1 Tbsp chopped parsley
1 Tbsp chopped chives
1/8 teaspoon freshly ground black pepper
  • Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
  • Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
  • Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don't over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.

Broccoli & Parmesan Israeli Couscous
1 cup Israeli couscous
2½ cups broccoli (from one small head, you can use both florets and most of the stem)
1 tablespoon butter
1 shallot, chopped
1 cup milk 
1 tablespoon flour
¼ teaspoon salt
black pepper
¾ cup grated Parmesan and Pecorino, or just Parmesan
1 clove garlic, minced with ¼ teaspoon salt until it becomes like a paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil, plus extra for garnish
  • Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.
  • Place the broccoli in a sauté pan with a lid (you can always improvise the lid situation, or use foil) with ⅓ cup of water: bring to a boil over high heat, then lower the heat, cover the pan, and cook for 10 minutes, checking occasionally to make sure there's still water in the bottom of the pan. If there's not, add in a little bit. Transfer to a bowl to let cool slightly. Chop into small pieces.
  • While the broccoli is cooling, wipe out the pan with a clean dish towel. Set over medium heat and add the butter and the shallot. Cook until the shallot is softened, about 5 minutes. Sprinkle the flour into the pan and cook until it's fully incorporated, about 1 minute. Slowly pour in the milk, stirring as you go to avoid clumps in the flour. Keep cooking, stirring, until the mixture has bubbled and thickened enough to coat the back of a spoon, 8 to 10 minutes.
  • Stir in the salt, a few grinds of black pepper, most of the grated cheese, the minced garlic, and the herbs. Cook for 1 minute, to let the cheese melt, then add back in all the chopped broccoli. Add the drained Israeli couscous, stir together, and then transfer to a serving bowl and garnish with the reserved cheese and herbs.

Stir-Fried Bok Choy 

12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
¼ cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
¼ teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef’s knife or minced
1 slice ginger, smashed with the flat side of a chef’s knife or minced
 Salt to taste
¼ teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste
  • If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
  • Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Artichoke & Spinach Macaroni & Cheese Casserole 
Artichoke and Spinach Macaroni and Cheese Casserole

3 cups cubed butternut squash
1¼ cups vegetable broth
1½ cups milk
3 cloves garlic, minced
2 tablespoons plain Greek yogurt
1½ cup Gruyere cheese, divided
1 cup mozzarella cheese
½ cup Parmesan cheese
1 pound pasta (shells, corkscrew, etc)
9 ounces fresh spinach
14 ounce can artichokes, diced
Salt and pepper, to taste
  • Preheat the oven to 375 degrees F.
  • In a deep skillet, add the butternut squash, vegetable broth, milk, and garlic and simmer over medium high heat. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes, until the squash is tender.
  • Remove squash mixture from heat and carefully add to a blender with Greek yogurt, salt, and pepper. Blend until smooth.
  • Add in 1 cup of Gruyere cheese, mozzarella cheese, and Parmesan cheese. Blend again until smooth and the cheese is melted.
  • Meanwhile, saute the spinach and artichokes in a man on medium heat until the spinach is just wilted, about 5 minutes. Set aside.
  • Cook the pasta according to package ingredients, one minute short of suggested cooking time. Drain and set aside.
  • Add the noodles, cheese mixture, and spinach and artichokes into a large bowl and stir to combine. Pour into a large casserole dish (9x13") and sprinkle with the remaining Gruyere cheese.
  • Place in the oven to bake for 20 minutes, until the top of the casserole is golden brown. Remove from oven and allow to sit 5 minutes before serving. Enjoy!

Salad Stuffed Shells 
1 (16 ounce) package jumbo pasta shells
4 cups romaine lettuce (and spinach, optional) (chopped)
½ cup fresh basil (chopped)
¾ cup tomatoes (chopped)
½ cup cucumber (peeled and chopped)
¼ cup radishes/daikon (chopped)
¼ cup bell pepper, chopped
1 cup cooked chicken (chopped)
3 ounces hard salami (chopped)
1/3 cup your favorite vinaigrette dressing
  • Cook pasta shells according to package directions. Drain and allow to cool.
  • Place lettuce, basil, tomatoes, cucumber, chicken and salami in a large bowl. Pour vinaigrette dressing over the salad mixture and toss to coat.
  • Stuff each shell with the salad mixture. Cover and refrigerate for 2 hours before serving.

Crispy Daikon Fries

Crispy Low Carb Daikon Fries1 daikon radish, peeled and sliced into french fries
1/4 cup of coconut oil, melted
1 generous pinch of sea salt
spices of your choice (garlic, thyme, black pepper, curry, etc)
  • Preheat oven to 475 degrees F.
  • Peel the daikon radish with a vegetable peeler and then slice into french fry shapes (about three inches long, half an inch thick).
  • Run under cold water a few times to remove any excess starch and pat dry.
  • In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice.
  • Cover daikon radish fries with mixture evenly and spread out onto a baking sheet in a single layer.
  • Place into the oven for about 15 minutes.
  • After 15 minutes, flip them and bake for roughly another 15 minutes (baking time will vary for ovens and the thickness of your fries).
  • After all of the fries are golden brown and crispy, remove from the oven let them cool on an additional baking sheet lined with paper towels.
  • Serve with a dipping sauce of your choice. 

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