Cabbage and spaghetti squash

Last weekend I needed to use up some cabbage. I also had a spaghetti squash, cherry tomatoes, onions, garlic and celery. I made a pesto sauce with basil leaves, celery leaves, onions, pine nuts, garlic, olive oil and parmesan cheese. It turned out really well. I add some ricotta cheese to it as well.

Hamilton Beach Food Processor

For my birthday I received a food processor. We search Target and Bed, Bath & Beyond and decided on this one:

Big Mouth® Duo Plus Food Processor (70580)

http://www.hamiltonbeach.com/food-processors-big-mouth-duo-plus-food-processor-70580.html

Slicing, shredding, chopping, mixing and pureeing fresh produce is easy if you have the right tool.  The Big Mouth® Duo Plus Food Processor fits whole foods to save time and it comes with two bowl sizes for processing different amounts.

12 & 4 cup bowls perfect for processing different amounts and nest for compact storage

Big Mouth® feed tube fits whole foods to reduce the need to pre-cut food

Slices, shreds, chops, purees & mixes

Reversible slice / shred disk

Chopping S-blade

Easy-to-clean touchpad controls with OFF / LO / HI / PULSE

Powerful 500 watt motor

Dishwasher safe bowls, lid & blades

Now I can save some wear and tear on my blender.

Caramelized Onion and Sweet Potato Quiche

Caramelized Onion and Sweet Potato Quiche

Ingredients

• 2 T butter
• 2 T heat-safe oil (We used olive oil.)
• 3 cups chopped onions (about 2 large)
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups chopped fresh baby spinach, chard, kale (stems removed), or other greens
• 4  eggs
• 1 cup milk
• 1/2 cup half-and-half or cream
• 1/2 tsp Kosher salt
• dash black pepper (to taste)
• 1 1/2 tsp Herbs de Provence (or another herb blend like Italian seasoning)
• 1 T flour
• 1/2 cup shredded fresh Pecorino-Romano or Parmesan cheese
• 1/2 cup Swiss or Gruyere cheese

• 1 9-inch pre-baked pie crust

Directions

1. Add oil and butter to a large skillet over medium-high heat. Add onions and cook for about 5 minutes until onions soften and turn translucent. Reduce heat to medium-low, cover, and cook onions for about 20-25 minutes, stirring occasionally, until deep golden brown.
2. Add cubed sweet potatoes and spinach to skillet. Cook for 3-4 minutes until spinach is wilted. Remove from heat and set aside to cool.
3. Preheat oven to 325 degrees F.
4. In a large mixing bowl whisk together eggs, milk, cream, salt, pepper, and herbs. In a small bowl combine the cheeses with the flour, tossing until combined, then put cheese/flour mixture into the large bowl with the egg mixture; add also the onion mixture (when it has cooled enough to not scramble the eggs, slightly warmer than room temperature). Stir everything together until combined, then pour into the pre-baked pie crust.
5. Bake for about 40 minutes or until a knife inserted into the quiche comes out clean and it doesn't jiggle when you nudge the pan.
6. Makes 6-8 Servings

It made to much for one pie but not enough for two pies. So next time I need less of the recipe or a bigger pie crust.

http://www.tablespoon.com/mobile/recipes/caramelized-onion-and-sweet-potato-quiche-recipe/1/

Kale & Sweet Potato Scramble minus the bacon

Kale & Sweet Potato Scramble minus the bacon - http://www.theroastedroot.net/sweet-potato-kale-bacon-scramble/

Ingredients

• 6 eggs
• 4 strips thick cut smoked bacon
• 2 teaspoons olive oil
• 1/8 cup liquid (such as water, chicken broth, vegetable broth)
• ½ medium sized sweet potato, peel on, chopped into ¼- inch squares
• ¼ red (sweet) onion, diced
• 2-3 stalks kale, stems removed and chopped, leaves chopped
• Toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt

Instructions

1. In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat.
2. Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid and covering.
3. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente.
4. Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary.
5. Add the chopped bacon. Allow the bacon to cook to desired crisp. Add the kale leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies.
6. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies (similar to how you would fold whipped egg whites into a cake batter, just gently fold the scramble onto itself).
7. Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet. Add salt to taste.
8. Serve with your favorite toppings!

Fun with salads

 I recently had to go to a couple of events where I was asked to bring a salad. The first salad has red leaf lettuce, kale, orange and red tomatoes, CSA radishes, shredded carrots, cucumbers, orange bell peppers, celery, a little Italian seasoning. I also put croutons and Parmesan cheese on top.

The second salad has red kale, grapes, orange and red tomatoes, celery, shaved carrots, dried cranberries, almond slivers, and a vegan friendly, gluten free dressing.

Carrot Top Scramble

I wanted to know if I could use the greens from the carrots we'd been getting in our CSA box. I searched the web and found the following recipe:


Carrot Top Scramble

1 tbsp olive oil
1/3 med onion, chopped
3 cloves garlic, minced
carrot greens, chopped
1 cup canned diced tomato (or fresh)
4 eggs
2 tbsp fresh cilantro , chopped
salt and pepper to taste

1) Sautée onion in a little olive oil for 2 – 3 minutes; add garlic and continue to cook for another minute or so.

2) Toss in chopped carrot greens. Stir and cook for 2 – 3 minutes until they begin to wilt.

3) Add diced (fresh) tomato and simmer covered 3 minutes.

4) Crack eggs into mixture and scramble until well combined.

5) Top with cilantro (parsley).

http://cheaphealthygood.blogspot.com/2009/07/veggie-might-carrot-topsno-joke.html

I've also found some carrot top pesto recipes which I plan to use.

Contents of last CSA box

Our CSA box has:

fresh garlic, asparagus, baby bok Choy, cauliflower, red beets, carrots, 2 large zucchini, very large cabbage, kale, strawberries, blood oranges, grapefruits.

Quinoa Black Bean Sweet Potato Stew

We made this last night. It was very good.

Quinoa Black Bean Sweet Potato Stew

Nutrition Data, 230 g Serving: 165 cal, 31 g carb, 2g fat, 140mg sodium, 6g fiber, 8g protein, low Cholesterol, good source Vit C, A, Folate. Estimated glycemic load 16

Ingredients:

•3/4 cup uncooked quinoa
•1 1/2 cups cooked black beans (1 can, drained & rinsed)
•2 1/2 cups unsalted soup stock, bean cooking liquid, or water
•1 Tbsp olive oil
•1 large sweet potato or yam, peeled, chopped in bite size pieces
•2 stalks celery, trimmed and diced
•1 cup chopped red or green bell pepper
•1 Tbsp (2 - 3 cloves) garlic, peeled and minced
•1 TBsp fresh ginger, peeled and minced
 •1 jalapeño pepper, seeded and minced
•1 tsp gr coriander
•1/2 tsp gr cumin
•1 tsp paprika
•1/8 - 1/4 tsp cayenne pepper
•More Heat: Add more cayenne
•1 tsp dried basil leaf
•1/2 tsp dried oregano leaf
•1/2 tsp dried thyme leaf
•1 bay leaf
•1 Tbsp Braggs Liquid Aminos or soy sauce
•Fresh ground black pepper to taste
•1/4 cup fresh cilantro or parsley, chopped

Stovetop Directions:

1.Peel & mince the garlic, jalapeno and ginger
2.Wash and trim the celery, slice lengthwise, then crosswise to dice
3.Seed and dice the bell pepper
4.Peel and chop the sweet potato in bite sized pieces
5.Heat the olive oil on medium low in a large dutch oven
6.Sauté the garlic, ginger, celery, & jalapeno 5 minutes
7.Add the sweet potatoes and bell pepper, sauté 5 minutes
8.Add the herbs and spices, stir for a minute
9.Add the beans, quinoa, soup stock or water, salt. Bring to a boil, cover and simmer 20 minutes
10.Add Braggs or soy sauce, pepper, cilantro or parsley just before serving

 Crockpot or Slow Cooker Directions:

1.Sauté jalapeno, ginger & garlic in oil. Add sweet potatoes and bell pepper, sauté 5 minutes
2.Combine all ingredients except Braggs, quinoa and cilantro or parsley in a large crockpot
3.Cover and cook on low for 4 - 5 hours
4.To speed crockpot cooking, preheat the crockpot, bring the liquid to a boil before adding, and cook on high in the crockpot for 2 hours
5.Add 3/4 cup of raw quinoa to the crockpot in the last hour of cooking. Turn heat to high.
6.Stir in the Braggs or soy sauce, cilantro or parsley, pepper to taste, and serve


http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-black-bean-stew.php

Kale and spaghetti squash with radish leaf pesto

When I get a CSA box I really hate throwing things away. So when I cut the radishes up I wanted to know if I could use the leaves for a pesto sauce. So I made the pesto recipe below with a couple of modifications. I also added some spaghetti squash, kale, celery, onions, garlic, tomatoes and a little bit of goat cheese.

Radish Leaf Pesto

- 2 large handfuls of good-looking radish leaves, stems removed. I also added a little bit of basil leaves too in case the radish leaves were bitter. (They weren't.)

- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler

- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion). I used pinenuts because I love the taste, though they can be costly.

- 1 clove garlic, germ removed, cut in four

- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional). I just added a little lemon juice instead.

- 2 tablespoons olive oil, plus more to get the consistency you like. I used a cup of olive oil as other recipes have called for.

- salt, pepper, ground chili pepper. I never salt or pepper anything.

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)
Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

Using mustard spinach in pasta

I wanted to use up the mustard spinach we got in our CSA box. So I decided to do a pasta. I've been told that mustard spinach might have a bitter taste, so I decided to add some goat cheese to counter act that.

This has linguine, orange tomatoes, celery, onions, mustard spinach, garlic, goat cheese, pine nuts and a basil pesto I made.

It turned out really well.

Our latest veggie & fruit box from Tanaka Farms

We hadn't picked up a CSA box since March because of our vacation. This is the first one since then. In this box we have:
--napa cabbage
--mustard spinach
--cauliflower
--kale
--snap peas
--celery
--carrots
--maui onion
--radishes
--grapefruit
--oranges
--strawberries

I will be using the greens from the radishes to make a radish pesto sauce.

Radish Leaf Pesto

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth.

You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)

Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

I will also be using the carrot top (leaves) for a carrot top scramble. I'll post that recipe later.

Tonight we will use the mustard spinach in a pasta. I'll make my own pesto sauce. I will use some goat cheese pasta to counter act any bitterness from the mustard spinach.

I have to make a large salad for a birthday party on Sunday, so I think I'll mix the kale in with the lettuce and other items. I'll see if those unfamiliar with kale will notice.

Pumpkin Chili

Ok the pumpkin chili is in the crock pot. In about an hour we should be ready. It takes a lot of work but well worth it. We have black beans, diced fresh tomatoes, onions, celery, orange bell peppers, butternut squash, pumpkin pie filling, tomato juice, a little juice from the black beans, garlic, oregano, sage, brown sugar, cumin, coriander, cinnamon, sweet paprika, and the surprise ingredient - bittersweet chocolate. And the amount of each ingredient that you put in, depends on your tastes. There are also a lot of other things you can put in with it too.