Recipe Of The Week: Strawberry Crepes

Strawberry Crepes

1 cup of flour
1 Tablespoon of sugar
1/2 a teaspoon of cinnamon
1 1/2 cups of milk
2 large eggs
2 Tablespoons of butter

In a large bowl, combine above ingredients, except for the butter.  Cover and refrigerate for an hour.

Melt 1 Tablespoon of butter and fry like pancakes on a non-stick griddle.  When cool, stack crepes on a paper towel with waxed paper in between.

Filling:

1 package of cream cheese
1 cup of cream, whipped
1/2 cup of powdered sugar
Beat the cream cheese and powdered sugar.  Add the whipped cream.  Spread two rounded Tablespoons on each crepe:  roll up

Topping:

2 cup of fresh sliced strawberries
2 sliced bananas
1/4 cup of sugar

Combine and spoon on to crepes.

Recipe Share: Kale Chips

Have you ever tried making kale chips?  Anna shared her recipe.

Tear the leaves into bite-size pieces, drizzle with coconut oil, and sprinkle with salt and the seasoning of your choice.  Then spread them in a single layer on a cookie sheet and bake them at 250 degrees until crisp, checking frequently as they tend to burn easily.

Recipe Share: Spicy Greens

 Rue and Susan share their recipe for spicy greens. (I never know what to do with that bag of green leaves) 

Spicy Greens

Stir fry them in bacon grease  (not too much) and then add a little water or broth and steam them until they are tender to your liking. Olive oil works well for stir-frying them also. They are good with salt and pepper or especially good with Greek or Cajun seasoning when stir fried. They are great in salads, with much more flavor and nutrients than lettuce. If they are too strong for you, you can mix them with Romaine or Iceberg lettuce to tame them down. They are great on sandwiches, especially Italian. You can also put them in soups and casseroles

Recipe Share: Spaghetti Squash with Moroccan Spices

Spaghetti Squash with Moroccan Spices

1 (31/2 to 4 pound) spaghetti squash
1/2 a stick of unsalted butter cut into pieces
2 garlic cloves, minced
1 teaspoon of cumin
1/2 teaspoon of ground coriander
1/8 teaspoon of cayenne pepper
3/4 teaspoon of salt
2 Tablespoons of chopped fresh cilantro

Pierce spaghetti squash about 1/2 inch deep all over to prevent it from bursting when cooking.  Cook in an 800-watt microwave on high (100%) for 6-7 minutes.  Turn it over and microwave again until slightly soft when pressed.  Cook 8-10 more minutes.  Let it cool for about 5 minutes.  Melt the butter in a heavy saucepan over medium-high heat.  Add garlic and cook, stirring until golden brown, about 1 minute.  Stir in spices and salt then remove from the heat.  Halve squash lengthwise (watch out for the steam) and remove then discard the seeds.  Scrape the spaghetti squash flesh with a fork, loosening and separating the strands as you remove it from the skin.  Toss with spiced butter and cilantro.

Or you can bake at 350 degrees for 1-1.5 hours.

Sent in by a CSA customer.  Recipe from Epicurious.

Recipe Share: Red Beet Salad To Can

Red Beet Salad To Can

12 beets

1/2 bunch of celery

1 small head of cabbage, shredded

6 greep peppers, chopped

3 onions, chopped

3 cups of white vinegar

1/1/2 cup of  red beet juice

4 cups of sugar ( it turned out really sweet, you may choose to use less)

pepper to taste

Cook whole red beets approximately 40 minutes; peel and grate. (I found it easier to just cut them up)  Cook celery 3-4 minutes.  Prepare the vegetables and combine them in a LARGE kettle with the remaining ingredients.  Boil until the vegetables are tender.  Pack hot into jars.  Adjust lids and rings: process in boiling water canner for 15 minutes.  Yield: approximately 10 quarts.

Recipe Share: Chard Stir Fry

We have had a few requests lately for chard recipes so we wanted to share a few of ours.from Rue and Susan the delivery and internet guy for the CSA.

Chard Stir-Fry

Our family really enjoys chard stir-fried. You can use bacon grease,  fresh side pork grease, olive oil or butter. We rinse the chard, cut the in ¼ in strips, put in a hot skillet with grease and stir fry until tender. You may need to add a small amount of water or broth if it starts to stick. Season with salt and pepper or your favorite seasoning. We really enjoy it with Greek or Cajun seasoning. You can also brown ground pork or beef, adding onions and peppers if you like and then add chard and cook until tender.  Season to taste. The meat adds flavor to the chard and the chard adds moisture to the meat. We hope you enjoy it!

  

Recipe Share: Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls

 1 cup chopped onion
 2/3 cup uncooked rice
 1 lb ground beef, seasoned for meat loaf
 6 tbsp butter
 4 oz chopped mushrooms, fresh or canned
 4 cups coarsely chopped cabbage
 3 cups spaghetti sauce

Saute onion, rice and meat loaf mixture in butter, mix together thoroughly.
Add mushrooms and spread mixture in bottom of large baking dish.  Top with
cabbage and then spaghetti sauce. 

Cover and bake 350 degrees for 30-35 minutes.

Submitted by Carolyn Wolbers

Recipe Share: Grandma's Caramel Corn

Grandma's Caramel Corn

Ingredients:

• 10 cups (100g) air-popped popcorn*
• 1 cup (200g) light brown sugar
• 1/4 cup (80g) light corn syrup
• 1/2 cup (115g) unsalted butter
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Directions:

Preheat the oven to 200F degrees. Spread the popcorn out onto 2 large baking sheets. Set aside.
Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes.  Remove from the heat and quickly stir in the baking soda.  Pour the caramel over the popcorn and stir gently until all the kernels are coated.
Bake for 1 hour, stirring every 20 minutes.  Allow to cool on the pan and break apart large clusters if desired.  Cover the popcorn tightly once cooled; it will stay fresh for up to 2 weeks.
 

*If you do not have a popcorn maker at home, you can simply add 3 tablespoons of popcorn kernels to a brown paper bag.  Seal the bag tightly by folding over the top.  Microwave the popcorn for approximately 1 minute, 45 seconds on High, or up to 2 minutes, depending on your microwave.  This method will make 5 cups, so you'll have to do it twice. Alternatively, you can use natural-style microwave popcorn that has no butter added to it.


Shared by Angela Padial
Seen on sallysbakingaddiction.com
 

Recipe Share: Zucchini Casserole

Zucchini Casserole

 

4 medium zucchini, sliced 1/2 inches thick

1/4 cup of pared and shredded carrots

water, salted

1/2 cup of chopped onion

6 Tablespoons of butter or margarine

2 1/4 cups of herbed stuffing mix

1 (10 3/4 0z) can of cream of chicken soup

1/2 cup of sour cream

 

In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them.  Cover pan and simmer for about 10 minutes, until vegetables are tender.  Drain.  In a large saucepan, saute onion in four tablespoons of butter until tender.  Stir in 1 1/2 cups of herbed stuffing mix, cram of chicken soup, and sour cream.  Gently stir in zucchini and carrots.

 

Preheat oven to 350 degrees.  Lightly butter a 1 1/2 quart casserole dish.  Put mixture in dish.  Melt remaining butter in a small sauce pan.  Add rest of herbed stuffing mix to the butter.  Toss gently and sprinkle over casserole.

 

Bake 30-40n minutes.  Yield: 4-6 servings


Recipe shared by:

Recipe Share: Blueberry Sauce

Blueberry Sauce

1/2 cup sugar
1 Tablespoon of cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg.  Gradually stir in water
until smooth.  Bring to a boil, cook and stir for 1 minute or until thickened.  Stir in blueberries and
return to a boil.  Reduce heat. Cook and stir for 5 minutes.  Yield - 1 3/4 cups

Great on almost anything - ice cream, cake, waffles, pancakes, etc.

Shared by Carolyn Wolbers

    

Recipe Share: Rhubarb Strawberry Crunch

 

Rhubarb Strawberry Crunch 

shared by Angela Padial

1 cup of white sugar

3 Tablespoons of all-purpose flour

3 cups of sliced strawberries

3 cups of diced rhubarb

1 1/2 cups of all-purpose flour

1 cup of packed sugar

1 cup of butter

1 cup of rolled oats

 

Heat over to 375 degrees.  Mix sugar, 3 Tablespoons of flour with strawberries and rhubarb.  Place in 9x13 baking dish.

 

In a large mixing bowl combine 1 1/2 cups of all-purpose flour , brown sugar, butter and oats until crumbly.  Spread this mixture over strawberry and rhubarb mixture.  Bake for 45 minutes or until the top is light brown and crispy.

 

And I got the skinny...from her husband no less...this is AWESOME!!!!



Recipe Share: Sweet Dumpling Squash

 

And you see what I have done with my acorn squash and my newly discovered sweet dumpling squash.

 

Someone email a question about the little pumpkins we got in our boxes last week.  Just knowing the CSA I knew they were edible but had no idea what they were called or how to fix them.  We just called them cute little pumpkins.  So I did the next best thing...emailed Rue.  So he sent back the recipe that I am sharing today.  We are going to have them for dinner tonight and I will let you know how they are. 

Sweet Dumpling Squash

 

Cut in half from top to bottom.  Put face down on cookie sheet and bake at 350 degrees until tender/soft when poked with a fork.  Remove the skin and eat with butter and maple syrup or butter and brown sugar.

 

I was really surprised.  I liked at it!  I think I would choose to put more brown sugar in to make it a little sweeter.  The texture is like mashed sweet potatoes and the taste is somewhat like that also.  I think we will have these little cuties again sometime.  Also maybe I might add some nutmeg.

 

Recipe Share: Marinated Tomatoes

Marinated Tomatoes

 

6 large tomatoes, cut into wedges

3 Tablespoons of fresh parsley, chopped

2 Tablespoons of fresh basil, chopped

1 Tablespoon of sugar

1 1/2 teaspoons of garlic salt

1 1/2 teaspoons of seasoned salt

1/2 teaspoon of ground black pepper

3/4 teaspoon of dried thyme

3/4 cup of canola oil

1/2 cup of red wine vinegar

3 scallions sliced

 

Whisk everything together except the tomatoes in a large bowl.  Add the tomatoes and stir to coat.  Marinate at room temperature for at least two hours; stirring every now and then.

 

Once you have finished the tomatoes the marinade that is left over can be used as a salad dressing or for dipping bread.  you can even use the liquid to make rice or quinoa.  We just usually keep adding tomatoes.

 

Recipe Share; Baked Veggies

Baked Veggies

 

This Thanksgiving we took the veggies that came in the CSA box on Tuesday and added some from the crisper drawer and made the most wonderful veggie medley.  I can not take credit for it...our 'earthy' daughter whipped it up the other week. 

 

onions, beets, broccoli, garlic, butternut squash, acorn squash, celery, carrots

 

Wash and cut up all veggies in chunks.  Toss in large bowl with EVOO, salt, and pepper.  Line a lipped cookie sheet with parchment paper (for easy cleanup).  Place in a 450 over for 20-40 minutes...until the look done.

DELICIOUS!

 

Recipe Of The Week: Bakes Corn

Baked Corn

or Corn In The Oven

This is so simple  and so very good.  Preheat oven to 350 degrees.  Placed corn as it is (no shucking required) directly on the center rack of the oven.  Bake for 30 minutes.  Carefully remove...they will be hot!

Delicious!

Recipe Share

  I got an email from Christine at Christine's Kitchen with some wonderful sounds recipes for all the good vegetables that have been coming in our CSA boxes.  Now to figure out which one we will be dining on first...that is the tough question.

Tomato and Corn Pie (best thing I've made all summer!) - http://christineskitchenchronicles.blogspot.com/2012/08/tomato-and-corn-pie.html

BLT Corn Salad Wrap - http://christineskitchenchronicles.blogspot.com/2012/08/blt-corn-salad-wrap.html

Pasta with Grilled Tomato Sauce - http://christineskitchenchronicles.blogspot.com/2012/07/pasta-with-grilled-plum-tomato-sauce.html

Buttermilk Grilled Chicken with Garden Vegetable Salsa - http://www.pink-parsley.com/2012/08/buttermilk-grilled-chicken-with-garden.html

Zucchini Brownies - http://christineskitchenchronicles.blogspot.com/2012/08/recipe-swap-zucchini-brownies.html

Summer Corn Fettuccine - http://christineskitchenchronicles.blogspot.com/2012/06/summer-corn-fettucine.html

Creamed Corn - http://christineskitchenchronicles.blogspot.com/2012/08/creamed-corn.html

Spicy Garlic and Shrimp Green Beans (or use whatever meat you want or simply the beans) -http://stephaniecooks.blogspot.com/2011/03/spicy-garlic-shrimp-and-green-beans.html

Okra Fritters with Grilled Corn and Goat Cheese - http://www.jasonandshawnda.com/foodiebride/archives/12314/

Recipe Share

We will be starting something new on the blog thanks to one of the CSA members...a Recipe Share.  Rue got an email from one of the members after the first box of the season.  What a great idea they have.  So if you have a recipe to share that includes something in that weeks box please email us the recipe and a picture of your finished dish!

Open-faced Omelet with Asparagus
shared by Marian Lovelace

2-3 eggs (or any combination of whole eggs and egg whites)
1 tsp. parsley, chopped
Olive oil
3-5 stalks asparagus, cut in ½ “pieces
1 Tbs. onion, diced
Cheese – cheddar or Gruyere

Whisk eggs with salt and pepper in a separate bowl. Add chopped parsley.

Heat 1 tsp. olive oil in an 8" non-stick pan (this is the perfect size for a
one person omelet!).  Add asparagus and one onion and sauté until tender
(3-4 minutes) over medium heat. Remove to a plate and return pan to heat.
Add eggs.  Swirl pan and using a spatula, lift set eggs to allow runny eggs
to run underneath.  When almost set, add asparagus and onion mixture on top
of the eggs and top with cheese.  Turn heat to low heat and cover for 1
minute or until eggs are set.