5/26/2012 Basket - Completos (Loaded Hot Dogs)

Completos (Loaded Hot Dogs)
Uses from this basket: Tomato, bell pepper
Other produce: Avocado, onion

• 3-4 Tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 avocados, diced
• 1 tomato, diced
• mayonnaise
• grated mozzarella cheese
• hot dogs & buns

Heat olive oil in frying pan over medium heat.  Cook onions and bell peppers, stirring periodically, until caramelized.   Place hot dogs in buns.  Top with mayo, avocado, tomato, onions & peppers, and cheese.

5/26/2012 Basket - Mexican Rice Burritos

Mexican Rice Burritos
Uses from this basket: Romaine lettuce, tomato

Cook a package of Mexican rice according to the directions on the packet. Stir in a can of green chilis and a can of drained kidney beans. Serve with tomatoes, lettuce, cheese, sour cream, and tortillas.

5/26/2012 Basket

This week's basket was from the Ripple's Drive-In location.

We got:

• 1 head Romaine lettuce
• 5 ears corn
• 2 artichoke
• 2 orange bell peppers
• 5 carrots
• 5 tomatoes
• 1 cantaloupe
• 4 peaches
• 5 oranges
• 11 Fuji apples
• 7 bananas

We also got the tropical pack this week:

• 1 pineapple
• 1 coconut
• 1 plantain
• 1 mango
• 3 lemons
• 10 lychees
• 2 vanilla beans
• 1 bag mint leaves
• 1 ginger root

5/19/2012 Basket - Split Pea Soup

Split Pea Soup
Uses from this basket: Carrots, onion
Other produce: Celery

•   2 1/2 cups dried split peas (1 pound), sorted and rinsed
• 8 cups water
• 1/4 tsp pepper
• 1 large onion, chopped (1 cup)
• 2 medium stalks celery, finely chopped (1 cup)
• 1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks
• 3 medium carrots, cut into 1/4 inch slices (1 1/2 cups)

Heat all ingredients except carrots to boiling in 4-quart pot, stirring occasionally; reduce heat.  Cover and simmer 1 hour to 1 hour 30 minutes.

Remove ham bone; let stand until cool enough to handle.  Remove ham from bone.  Remove excess fat from ham; cut ham into 1/2-inch pieces.

Stir ham and carrots into soup.  Heat to boiling; reduce heat.  Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

*Recipe from The Big Red Cookbook from Betty Crocker

5/19/2012 Basket - Sausage & Tortellini Soup

Sausage & Tortellini Soup
Uses from this basket: Carrots, onion, tomato
Other produce: Garlic

• 1 pound Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 3/4 cup red wine
• 4 tomatoes, chopped
• 3 carrots, sliced
• 3 dried basil leaves
• 1/2 tsp dried oregano
• 1 Tbsp dried parsley
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) package frozen tortellini

In a large pot, brown sausage over medium heat.  Remove sausage and set aside. Saute onion and garlic in the drippings (my sausage was surprisingly lean so I also added a little bit of olive oil to help the onion and garlic along).

Stir in beef broth, wine, tomatoes, carrots, basil, oregano, parsley, tomato sauce, and sausage.  Bring to a boil.  Reduce heat and simmer uncovered for 40 minutes.

Meanwhile, cook the tortellini according to package directions and set aside.

Add tortellini and simmer for another 10 minutes.  Remove basil leaves before serving.  Garnish with Parmesan cheese if desired.

5/19/2012 Basket - Enchiladas with Cheesy White Wine Sauce

Enchiladas with Cheesy White Wine Sauce
Uses from this basket: Onion, green bell pepper

• 3 Tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, chopped
• 1 pound chicken tenders, cubed
• 1 (7 ounce) can chopped green chiles
• 1/2 cup butter
• 3/4 cup white wine
• 1 chicken bouillon cube
• 1 Tbsp cornstarch
• 1 cup heavy cream
• 8 ounces Velveeta, cubed
• 1 cup shredded cheddar cheese
• tortillas

Heat olive oil in frying pan over medium high heat.  Add onion, bell pepper, and chicken.  Cook until chicken begins to brown.  Stir in green chiles.  Remove from heat.

Melt butter in saucepan over medium heat.  Stir in white wine and heat to boiling.  Stir in bouillon until dissolved.  Blend the cornstarch and the cream until smooth.  Slowly stir cream into saucepan.  Simmer for 2-3 minutes.  Stir in Velveeta until melted.  Add about half the sauce to the chicken mixture.  Fill tortilla with about 1/4 cup chicken mixture and sprinkle with a little cheese.  Wrap up and place in 9x13 pan. Continue until pan is full (I ended up with 8 enchiladas).  Spread remaining sauce on top and sprinkle with remaining cheese.

Bake at 350 degrees for about 20 minutes until sauce is bubbly and  cheese begins to brown.

5/19/2012 Basket - Beef Bourguignon

Beef Bourguignon

Uses from this basket: Carrots, onion

Other produce: Mushrooms

I made Julia Child's beef bourguignon. I used the following recipe, taken from this website, as adapted from her book, "Mastering the Art of French Cooking" (onions here, and mushrooms here). It was quite an undertaking (especially since we don't have any oven-safe stove-top dishes), but the end result was pretty tasty. I served it over egg noodles. 

Ingredients

One 6-ounce piece of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

5/19/2012 Basket - Chicken Veggie Bake

 Chicken Veggie Bake
Uses from this basket: Cauliflower, carrots, onion
Other produce: Garlic

• 1 lb. chicken tenders
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup Italian dressing
• 1 head cauliflower
• 3 carrots
• 8 ounces penne pasta
• 8 ounces Velveeta
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• salt & pepper
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 3/4 cup half and half
• 3/4 cup seasoned bread crumbs
• 1/4 olive oil or butter
• 1/2 cup grated Parmesan cheese

Cook chicken tenders, onion, and garlic in Italian dressing until liquid is mostly evaporated.

Cut up cauliflower and carrots. Steam them until crisp tender.

Cook pasta until al dente.

Mix chicken, pasta, and vegetables in a big bowl with Velveeta, garlic powder, Italian seasoning, and salt & pepper to taste.

Layer half the chicken/pasta/veggie mix in a 9 x 13 pan. Cover with 1/2 C. grated mozzarella and 1/2 C. grated cheddar. Layer the other half of the chicken pasta/veggie mix. Cover with 1/2 C. grated mozzarella and 1/2 C. grated cheddar. Pour half-and-half over pan. Sprinkle bread crumbs and dot with butter, or sprinkle with olive oil. Cover with grated Parmesan and cook in a 350 degree oven until bubbly (30-40 min).

5/19/2012 Basket - Chocolate Banana Muffins

Chocolate Banana Muffins
 Uses from this basket: Banana

• 2 1/2 cups flour
• 1/2 cup white sugar
• 1 cup brown sugar
• 3/4 cup cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 4 ripe bananas, mashed
• 1 cup sour cream
• 3/4 cup milk
• 1/2 cup oil
• 1 tsp vanilla extract
• 1/2 cup peanut butter chips (optional)

In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. In another bowl, beat the eggs, bananas, sour cream, milk, oil and vanilla. Stir flour mixture into wet ingredients and mix just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.  Makes 24 muffins.

5/19/2012 Basket

This week's basket was from the Provo Ripple's Drive-In location.

We got:

• 6 bananas
• 1 melon
• 6 ounces blackberries
• 2 lemons
• 4 pears
• 11 apricots
• 1 head cauliflower
• 4 ears of corn
• 4 onions
• 7 carrots
• 3 green peppers
• 1 cucumber
• 4 tomatoes

5/12/2012 - Warm Mushroom Salad

Warm Mushroom Salad
Uses from this basket: Spinach
Other produce: Mushroom, lemon  

I know the idea of a warm salad is a little weird, but this really tastes pretty good. 

Serves 4:

Cook 4 strips of bacon, crumple, and set aside. In the bacon grease, cook 1 lb. of thinly sliced mushrooms 4-5 minutes until they are browned and squishy. Line each salad bowl with a generous helping of spinach leaves. Fill the spinach bowl with mushrooms, bacon, and grated Swiss cheese. 

Dressing:

Blend 5 Tb. extra virgin olive oil, 2 oz. blue cheese, 1/4 Tb. lemon juice, 4 Tb. freshly grated Parmesan cheese, and salt & pepper to taste in a blender. Pour over salad.

5/12/2012 Basket - Mustard Roasted Potatoes and Mango Pineapple Lassi

Mustard Roasted Potatoes

Uses from this basket: Red potatoes

Other produce: Garlic

• ~10 red potatoes, quartered
• 4 generous spoonfuls dijon mustard
• 2 Tbsp butter, melted
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 Tbsp white wine
• 1 tsp salt

Preheat oven to 425 degrees.   Put potatoes in large mixing bowl.

In a small bowl, whisk together mustard, butter, olive oil, garlic, wine, and salt.  Pour over the cut potatoes and stir to coat.

Spread potatoes on a greased baking sheet.  Bake for about 40 minutes, turning half way through, until tender enough to pierce with a fork.

*Note: These potatoes were good, but the mustard flavor didn't come through as much as we would have liked.  If we were to do it again, we might baste the potatoes with the remaining sauce near the end of the cooking time.

Mango Pineapple Lassi

Uses from this basket: Pineapple, mango

Cut up a mango and a pineapple and place fruit on a cookie sheet in the freezer for an hour. In a blender, mix 3 cups milk, 1.5 cups yogurt, all the frozen fruit, 1/2 cup pina colada drink mix, and 1/4 cup sugar. Blend thoroughly. Add sugar as needed. This makes a very thick drink.Add more milk for a thinner version.

5/12/2012 Basket - Veggie Six Layer Dip

Veggie Six Layer Dip

Uses from this basket: Romaine lettuce, tomato, avocado

Other produce: Garlic, lemon, green onion, cilantro, jalapeno

• 1 Tbsp olive oil
• 2 cloves garlic, roughly chopped
• 2 15-ounce cans red kidney beans, drained and rinsed
• 2 cups shredded sharp cheddar cheese
• 3 ripe avocados
• Kosher salt
• 2 tsp fresh lemon juice
• 5 green onions, white and green parts, finely chopped
• 3/4 cup fresh cilantro, finely chopped
• 1 jalapeno, finely chopped
• 1 1/2 cups plain nonfat yogurt, preferably Greek
• 2 cups finely shredded romaine lettuce
• 3 ripe medium tomatoes, diced

Heat the oil in a skillet over medium heat. Add the garlic and beans and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and blend with hand mixer until somewhat smooth. Spread in a 2-quart glass dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.

Mix the yogurt with the green onion, cilantro, and jalapeno in a medium mixing bowl and blend with hand mixer. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Refrigerate for 1-2 hours before serving.

5/12/2012 Basket - Cheeseburger Soup

Cheeseburger Soup
Uses from this basket: Romaine lettuce, tomato
Other produce: Onion

I know cheeseburger soup sounds weird, but after watching this, we had to try it. Lo and behold, it was awesome!

• 1 lb lean ground beef
• Hamburger seasoning or salt/pepper
• 1 large onion, diced
• 1 Tb butter
• 2 cups chicken broth
• 1 pound Velveeta Cheese, diced
• 1 cup half & half
• 1 Tb flour
• 1 Tb cold water
• 2 medium tomatoes, diced
• 1/3 head of lettuce, shredded

In a skillet sprayed with cooking spray, brown the ground beef.  Season with your choice of hamburger seasonings.  Drain and set aside.

In a large soup pot, add 1 Tb light butter, and diced onion.  Allow the onion to sweat over medium heat.  When the onions become translucent, you are ready to continue.

Add the chicken broth, the diced Velveeta and the half & half.  Allow the velveeta to melt into the mixture.

In a small bowl or ramekin, mix the flour and water to make a slurry.  You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery. Once mixed well, add to the cheese mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).

Add the ground beef to the soup pot, turn down to medium low heat.

Dice tomatoes and shred lettuce and then add to the mixture.  Stir to combine and turn to low heat until ready to eat.

Recipe from http://havepanwillcook.wordpress.com/2009/11/09/cheeseburger-soup-ala-diners-drive-ins-and-dives/

5/12/2012 Basket - Poor Buggar's Stew

 Poor Buggar's Stew
Uses from this basket: Red potato
Other produce: Carrot, onion

• 1 pound ground beef
• 1 onion, diced
• 3 cups beef broth
• 4 carrots, sliced
• 8 red potatoes, diced
• 2 Tbsp flour or cornstarch
• 2 Tbsp butter
• thyme
• bay leaves
• salt
• pepper

Cook beef and onion in a deep-sided skillet over medium high heat until beef is cooked and onion is translucent.  Add beef broth, carrots, and potatoes.  Cook until the carrots and potatoes can be pierced easily with a fork.  Melt butter and mix with flour/cornstarch to make a slurry.  Add slurry to thicken the sauce.  Season to taste with thyme, bay leaves, salt, and pepper.  Serve topped with cheese if desired (we put goat cheese on ours).

5/12/2012 Basket - Spinach Bacon Salad with Poppy Seed Dressing

Spinach Bacon Salad with Poppy Seed Dressing
Uses from this basket: Spinach
Other produce: Red onion, mushroom

• Spinach leaves, washed
• Red onion, sliced
• Swiss cheese, shredded
• Bacon crumbles
• Candied almond slivers or slices
• Sliced mushrooms (optional)
• 1/2 cup sugar
• 1 tsp salt
• 1 tsp dry mustard
• 1 tsp onion powder
• 1/3 cup red wine vinegar
• 3/4 cup vegetable oil
• 1 tsp poppy seeds

Mix sugar, salt, dry mustard, and onion powder until smooth.  Pour into blender and add vinegar and oil.  Blend until smooth.  Stir in poppy seeds.

Toss spinach, onion, cheese, bacon, almonds, and mushrooms with poppy seed dressing.

5/12/2012 Basket - Bacon Parmesan Potatoes

Bacon Parmesan Potatoes
Uses from this basket: Red potato
Other produce: Garlic

Toss 2 lb. of chunked red potatoes in bacon grease, minced garlic, Heaven's Seasoning, garlic salt, and freshly grated Parmesan cheese. Spread on a greased cookie sheet and cook for 45-50 minutes, turning occasionally.

5/12/2012 Basket - Fruit & Yogurt Parfait

Fruit & Yogurt Parfait
Uses from this basket: Blackberry, pineapple
Other produce: Strawberry

• 2 cups vanilla yogurt
• 16 blackberries
• 8 strawberries, sliced
• 1 cup pineapple chunks
• 1 cup granola

Divide yogurt evenly between 4 bowls or ramekins. Sprinkle 1/4 cup granola over each one. Top with berries and pineapple.

5/12/2012 Basket

Sorry for being MIA the last couples weeks--we were on a cruise!  But we're back now and ready to go with some great recipes for this week's basket. 

Our basket this week came from the Provo Food & Care Coalition location. 

We got:

• 1 head Romaine lettuce
• 1 bunches spinach
• 4 tomatoes
• 2 avocado
• 24 red potatoes
• 1 mango
• 3 apples
• 5 apricots
• 1 pineapple
• 1 melon
• 5 bananas
• 1 (6 oz) package blackberries