Archive for July, 2009

Southwestern Stuffed Zucchini/Squash

July 23, 2009 · Filed under Main Dish, Summer · Tagged , , ,

Posted by Lisa
Southwestern Stuffed Zucchini/Squash

Southwestern Stuffed Zucchini/Squash

I was inspired to make these Southwestern stuffed zucchini and squash by this post from Kathy at Wives with Knives.  The recipe in the post that she referenced called for boxed rice and packaged seasonings, which I never use because of the preservatives and additives and also because it’s so easy to make your own seasonings from fresh spices.  So, I adjusted the recipe to use unprocessed foods and create this stuffed zucchini recipe.  I used round zucchinis and squashes that I picked up at the farmers market.

Southwestern Stuffed Zucchini/Squash

printer-friendly recipe

  • 6 round zucchinis or squashes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Mexican* or plain rice
  • 1/2 cup grated sharp cheddar cheese

Preheat oven to 375°.

Clean and dry squashes.  Cut the top off, about 1/2 inch below the stem.  Save this top for a lid.  Hollow out the squash with a spoon, leaving at least 1/4″ of shell.  Reserve insides for another use.  (I sautéed mine with garlic, salt and pepper and served as a side dish.)  Season hollowed squashes with salt and pepper, then place in a baking dish.

Brown ground beef with onions and garlic.  When beef is no longer pink, add salt, chili powder, cumin, oregano and black pepper.  Cook on medium to low heat until all moisture is evaporated.  Add rice and stir to combine.

Stuff squashes with beef and rice mixture.  You can pack it down in there and mound it slightly on top.  Place squash lid on top.  Bake for at least one hour, until squash is tender when pierced with a fork or knife.  Remove squash lids and sprinkle grated cheese on top of each squash then bake a few minutes more until melted.  Replace squash lids for serving.

*I used leftover Mexican rice from a previous meal. I will try to remember to post the recipe in the near future.

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Greek Cucumber Salad

July 20, 2009 · Filed under Side/Salad, Summer · Tagged ,

Posted by Lisa
Greek Cucumber Salad

Greek Cucumber Salad

Summer is the season of salads and when cucumbers hit the scene they can be very abundant.  This salad is quick and tasty and the saltiness of the feta is a nice complement to the cool, sweetness of the cucumbers.  Feel free to peel your cucumbers; I like to keep the peel on mine for extra nutrition if they are coming from an organic source and are non-waxed.

Greek Cucumber Salad

printable recipe

  • 2-3 medium cucumbers, either peeled or unpeeled is fine
  • 1/4 cup olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • leaves from one sprig of mint, finely chopped
  • 1/4 teaspoon salt
  • a few grinds of pepper
  • 1/4-1/2 cup of feta, crumbled

Cut the cucumbers into quarters, lengthwise, then slice into 1/2″ chunks and place into a medium sized bowl.  Combine olive oil through pepper in a 1/2 pint jar and shake well.  Pour dressing over cucumber pieces, sprinkle feta over cucumbers and mix thoroughly.  Serve cold or at room temperature.

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Meal Plan: 7/17-7/23/09

July 19, 2009 · Filed under Meal Planning · Tagged

Posted by Lisa

Summer vegetables are really showing up in market and our CSA share now, as well as being gifted by gardening friends.  Our CSA share included:  baby beet greens, two cucumbers, carrots, snap peas, fava beans, broccoli, basil and lettuce.  At the farmers market we picked up:  beets, corn, zucchini and squash, cucumber, and green beans and we received three large cucumbers and two medium squash from a friend.

Lunch:  Bacon and Kale Vegetable Soup

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April’s Green Beans with Feta

July 17, 2009 · Filed under Side/Salad, Summer · Tagged ,

Posted by Lisa
Green Beans with Feta

Green Beans with Feta

My friend April is the kind of cook who just throws things together and calls it good.  I’m not frequently gifted with that talent.  Last year she posted about making green beans with feta.  What’s not to like about that?  I’ve since been making this dish regularly when fresh green beans are in season.  It’s quick, calls for only a handful of ingredients and it’s oh-so savory.

April’s Green Beans with Feta

printable recipe

  • 1 – 2 pounds green beans, trimmed into 1 – 2″ lengths
  • 2 or 3 cloves of garlic, minced
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon Bragg’s liquid aminos (or soy sauce would do)
  • a few grinds of fresh pepper
  • at least 1/2 cup of feta cheese, crumbled

Sauté green beans and garlic in oil until tender.  Add enough water to keep them from burning.  When green beans are tender, stir in liquid aminos and pepper.  Sprinkle with feta and serve.

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Pea and Rice Salad

July 15, 2009 · Filed under Side/Salad, Spring, Summer · Tagged , , ,

Posted by Lisa

Pea and Rice Salad

Pea and Rice Salad

This salad is a delightful and easy side dish that could easily be made into a light main dish by adding some ham or chicken.  I adapted this recipe into my version of Pea and Rice Salad.  If you’ve got fresh fava beans on hand instead of peas, feel free to substitute; I’ve done it and favas are wonderful in this dish, too.  In the late spring when favas and peas first hit the market and CSA shares, basil isn’t usually ready yet, so fresh thyme works nicely in its place.  You can serve warm, room temperature, or cold.  I find that I like room temperature the best.

Pea and Rice Salad

printable recipe

  • 1 1/2 cups long grain white rice
  • 1-1 1/2 cups shelled peas or shelled and skinned fava beans
  • 3 tablespoons lemon juice
  • sea salt
  • freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil.  Add rice and simmer, stirring frequently for 10 minutes.  Add peas or favas and cook for another 5 minutes, until rice is just barely tender.  Drain the rice and peas in a colander and rinse with cold water for 15-30 seconds.  Place rice and peas in a large bowl.

Mix lemon juice, olive oil, basil, 1/2 teaspoon sea salt, and several grinds of pepper.  Pour this mixture over rice and peas.  Add Parmesan and mix well.

Serve warm, cold or at room temperature.

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Garlic and Rosemary Roasted Chicken

July 13, 2009 · Filed under Main Dish · Tagged ,

Posted by Lisa
Mashing rosemary and garlic with salt, pepper and olive oil

Mashing rosemary and garlic with salt, pepper and olive oil

Perfectly roasted chicken is a very delightful thing, if you are a meat eater.  When the skin is brown, crispy and slightly sticky and the meat is juicy, tender and nearly falling of the bone, you know you’ve gotten it just right.  Mashing fresh rosemary from the garden with garlic, salt, pepper and olive oil in mortar and pestle (or a food processor),  massaging this mixture into your chicken pieces and then roasting until the skin is golden and the meat releases from bone with a light touch is a simple and delicious way to prepare any chicken on the bone, but it’s especially good on drumsticks and thighs, because they stay juicier than breast pieces.

Garlic and Rosemary Roasted Chicken

Garlic and Rosemary Roasted Chicken

Garlic and Rosemary Roasted Chicken

  • 3-6 pounds chicken pieces
  • 3-5 sprigs of fresh rosemary
  • 3-5 cloves garlic, I use one clove for each sprig of rosemary
  • 1 teaspoon sea salt, plus extra for sprinkling on top
  • 1/4 teaspoon freshly ground pepper, plus extra for sprinkling on top
  • 1/4 cup olive oil

Wash and dry your chicken pieces.

Remove the rosemary leaves from the stem.  This is easily accomplished by grasping the end of the spring and running your fingers down the stem towards the end.  The leaves will come right off this way.  In a mortar and pestle or a food processor, combine rosemary leaves, garlic, salt, pepper and olive oil and mash roughly in a mortar and pestle or process lightly in the food processor.  You will mostly want to bruise the leaves and garlic, not pulverize them.  If you have a small mortar and pestle like I do, you will probably have to do this in batches.  Rub your rosemary, garlic and oil mixture into the chicken pieces, place them in a baking dish that is large enough to accommodate them without over-lapping or over-crowding.  I used a large baking sheet with a lip, because you will have juices that will run out.  Sprinkle a little more salt and pepper over the chicken pieces and then bake at 425° until skin is golden and meat is tender and comes off the bone easily, about 1  – 1 1/2 hours.

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Meal Plan: 7/10-7/16/09

July 11, 2009 · Filed under Meal Planning, Summer · Tagged

Posted by Lisa

Our CSA share and the farmers market offerings are really starting to reflect the fact that it is indeed summer.  I’ve gotten basil at the farmers market the past two weeks and also picked up some big cucumbers and some small zucchinis as well as a large bag of green beans and a bunch of cilantro this week.  Our CSA share consisted of carrots, a cucumber, a green pepper, white salad turnips, shelling peas, two kohlrabi, broccoli, cabbage and red Russian kale.

As our family grows, I find that I have less leftovers to use for lunches and this can make lunch time a troublesome issue if I haven’t planned something.  I’m not an early riser, so preparing a lunch isn’t really something that will work out unless it’s something quick like sandwiches.  I always have cheese, bread, eggs and tortillas chips on hand as well as various extra vegetables rolling around in the produce bins.  Even so, lunches just seem to be problematic lately, so I have added two soups to the menu this week to prepare ahead of time and keep on hand for reheating as lunch.  I’m hoping that this move will make lunch smoother for everyone.

For lunches:  Galician Garbanzo Soup and Bacon Kale and Lentil Soup

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Meal Plan: 7/3-7/9/09

July 7, 2009 · Filed under Meal Planning, Summer · Tagged

Posted by Lisa

Our CSA share contained the following, which I will be using this week:  fennel bulbs, broccoli, lettuce, chard, dinosaur kale, shelling peas, white salad turnips, sweet onion and garlic scapes.

  • Cheesy Scrambled Eggs; Pesto Potato Salad; Fruit Salad
  • Dolmas; Spanakopita; Greek Salad; Leftover Pesto Potato Salad; Galataboureko
  • Stir-fry with Bok Choi, Tatsoi, Broccoli, Garlic Scapes and Carrots; Steamed Rice
  • Lentil Stew (using fennel bulbs and kale); Crackers
  • Pot Roast; Potatoes & Carrots; Green Salad
  • Chard and Mushroom Pizza

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Broad Bean, Tomato and Basil Pasta Salad

July 3, 2009 · Filed under Main Dish, Summer · Tagged , , , ,

Posted by Lisa
Broad Bean, Tomato and Basil Pasta Salad

Broad Bean, Tomato and Basil Pasta Salad

I threw together this salad for a very warm evening with visiting family using a few things I had on hand and a couple of things I picked up at the farmers market.  Broad beans, aka fava beans, are a late spring/early summer treat.  They are typically harvested when they are fairly mature and then you have to shell the beans and then remove their inner skin after blanching the shelled beans.  Growing Wild Farm (owned by our very own contributor Sheila), has been selling young favas at market.  They are so young that they don’t need to have their skins removed, which makes preparation quite a bit faster.  I also picked up some early tomatoes from a stand that I don’t typically purchase produce from, but they had tomatoes and I felt that tomatoes would really complement the favas and the basil that I also purchased.  We had some grilled pork chops and thick yellow onion slices leftover from my birthday dinner the night before, so I threw those in, too.  The salad tasted like summer and it was hearty, but not too heavy for such a hot night.

Broad Bean, Tomato and Basil Pasta Salad

  • 1 lb of dry pasta, cooked and rinsed with cold water
  • 2-4 cups of chopped, fresh tomatoes
  • 1/2 cup chopped basil
  • 8-10 ounces cooked pork chops, steaks, chicken or ham, chopped (optional)
  • 1 onion, thickly slice and grilled or caramelized
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons lemon juice
  • 1/2 cup extra virgin olive oil
  • freshly ground pepper, to taste
  • sea salt, to taste

Combine the pasta, tomatoes, basil, meat, onion, and Parmesan in a large bowl.  Mix the lemon juice, olive oil, pepper and salt in a small bowl until combined and pour over pasta mixture.  Stir to thoroughly combine.  Taste and adjust seasonings as necessary.  Serve cold or at room temperature.

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No Meal Plan: 6/26-7/2/09

July 2, 2009 · Filed under This and That

Posted by Lisa

I’m breaking with routine and not having a meal plan for this week.  With a meal leftover from last week’s plan, visiting family departing, more visiting family dropping in, fruit picking and preserving taking up kitchen space and time,  and lots of lettuce for hearty salads, I’ve been throwing together what I can.  I’ll be back to my regular meal planning next week!

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