Calico Baked Beans

Until recently, I had never really had baked beans other than the canned Bush's stuff (which is great, don't get me wrong) and when I first saw this recipe I knew it was time to change that.  I love the visual interest that the different beans provide and I love that while it is certainly not dry, it's not the same sloppy mess that baked beans usually seem to be.  You can actually put these on your plate and not have everything else on the plate get attacked by them.  Novel concept, I know.  And with the bacon, plus the sweet and tangy sauce on these, the flavor is just stellar.

Calico Baked Beans

Number of Servings: 6-8
Time to Prepare: 60 minutes

• 15 oz can pinto beans
• 19 oz can cannellini (white kidney) beans
• 15 oz can black beans
• 8-9 slices bacon
• 1 cup chopped onion
• 1/2 cup ketchup
• 1 tsp Worcestershire sauce
• 2 tsp dry mustard
• 1/3 cup brown sugar
• 3/4 tsp salt
• 1 Tbsp apple cider vinegar
• 1/3 cup water

Preheat oven to 325 degrees.  Lightly grease a 9x13 pan and set aside.

Drain and rinse all the beans and set aside.

In a large skillet, cook the bacon until crisp.  Drain on paper towels and crumble.

Leave about 2 tsp bacon grease in the skillet and add the onions, cooking over medium heat until softened, 4-5 minutes.  Remove from heat and add the beans and bacon.

In a small bowl, whisk together the ketchup, Worcestershire sauce, dry mustard, brown sugar, salt, cider vinegar, and water.   Pour into skillet and stir well.

Transfer the mixture into the 9x13 pan.  Cover with aluminum foil and bake for 40-45 minutes.  Serve immediately.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion

Chicken Coconut Kurma

Back in our college days, my favorite restaurant to go to was an Indian place called the Bombay House.  They had this incredible coconut kurma that was easily one of my favorite dishes.  Ever since I've started making my own Indian food, I'm been wanting to try a coconut kurma and finally made it happen.  And let me tell you, this was a winner.  It is definitely a part of our regular repertoire now.  I was a little nervous about the raisins in it at first (I don't really love raisins), but I decided to give it a shot and it was so worth it.  The little punch of sweetness they add to the kurma is the perfect balance to the the savory spiciness of the sauce.  Also, there is some planning ahead required for the marinating time, but after that it is quick and easy so what's not to love?

Chicken Coconut Kurma

Number of Servings: 6
Time to Prepare: 2 hours 30 minutes

• 4 chicken breasts
• 1 cup sour cream
• 1/2 tsp salt
• 1/2 tsp coriander
• 1/8-1/4 tsp cayenne
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• 2 Tbsp butter
• 1 small onion, diced
• 2 tsp minced garlic
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/8-1/4 tsp cayenne
• 1/2 tsp garam masala
• 1 tsp salt
• 1 tsp coriander
• 15 oz can diced tomatoes
• 15 oz can coconut milk
• 1/2 to 3/4 cup cream
• 1/2 cup cashews
• 1/3 cup raisins (golden raisins if you have them)
• chopped cilantro
• shredded coconut

 Cut the chicken into 1" pieces.  Place in a ziploc bag with sour cream, 1/2 tsp salt, 1/2 tsp coriander, 1/8-1/4 tsp cayenne, 1/2 tsp turmeric, 1 tsp garam masala, and cumin.  Refrigerate for anywhere from 2 to 24 hours.

In a large saute pan or a dutch oven, cook the chicken over medium high heat for 4-5 minutes on each side, until no longer pink in the middle.  Remove to a plate and set aside.

In the same pan, melt the butter over medium heat.  Add the garlic and onion and cook for 1 minute.  Add the ginger, 1/2 tsp turmeric, 1/8-1/4 tsp cayenne, 1/2 tsp garam masala, salt, and 1 tsp coriander.  Cook and stir for 1 minute.

Stir in tomatoes (including liquid), coconut milk, cream, and raisins.  Bring to a boil and let simmer for 10 minutes until thickened.

Stir in the chicken and cashews, then add salt and pepper to taste.

Serve over hot, cooked rice and garnish with chopped cilantro and shredded coconut.

Source: adapted from Mattawa Mum
Produce Used: Onion, garlic, cilantro, coconut

Grapefruit Cream

This grapefruit cream is so decadent and, well, creamy, you will want to eat it by the spoonful.  And hey, if you do take a few (or ten) spoonfuls, I won't judge.  Obviously with all the butter and sugar in this, it's not exactly healthy but once you taste it you will forget about that.  It is great on pancakes, waffles, muffins...practically any baked good and is just a fun little treat to top your breakfast (or whatever else).

Grapefruit Cream

Number of Servings: about 1 cup of cream
Time to Prepare: 30 minutes

• 1/3 cup sugar
• zest of 1 grapefruit
• 2 eggs
• 1/4 cup grapefruit juice
• 7 Tbsp butter at room temperature, cut into tablespoons
• tiny drop of red food coloring (optional)

In the bottom of a double boiler, put about an inch or so of water and bring it to a low boil.

In the top of the double boiler (before putting it over the boiling water), mix together the sugar and zest, then whisk in the eggs and grapefruit juice.  Place over the boiling water and whisk constantly until it reaches 180 degrees.  It should be somewhat thickened.  Once it reaches 180 degrees, pour through a strainer into a blender.  Let it sit for about 10 minutes, stirring periodically, to allow it to cool.

Put the lid on the blender, start blending, and add the butter, one piece at a time.  If you want it to be slightly more pink, you can add a tiny drop of red food coloring (I have gel food coloring and just put in a little toothpick point).  Let it blend for 3 minutes, then pour into a jar or serving bowl and let chill until firm.

Source: Everyday Reading
Produce Used: Grapefruit

Thai-Style Quinoa Salad

This is a nicely versatile quinoa salad--throw it together quickly and easily at dinner time and eat it warm, or put it together earlier in the day and serve it cold.  It makes a great main dish, but you could also serve it as a side.  The happy colors in the salad are a great way to brighten up a cold, winter day but would also look lovely for a summer picnic.  However you choose to enjoy this salad, just give it a try!

Thai-Style Quinoa Salad

Number of Servings: 6
Time to Prepare: 20 minutes

• 1 cup quinoa
• 1 1/2 cups chicken broth
• 3 Tbsp sweet chili sauce
• 4 tsp rice vinegar
• 4 tsp canned coconut milk
• 2 tsp brown sugar
• 1 1/2 tsp peanut butter
• 2 cloves garlic, minced
• 4 tsp lime juice
• pinch of ground ginger
• 1 cup cooked, cubed chicken
• 1/2 cup chopped carrots
• 1/2 cup shelled edamame
• 1/3 cup chopped red pepper
• 3 green onions, sliced
• 1/3 cup dry roasted peanuts, chopped
• 1/3 cup chopped cilantro

Rinse quinoa and drain well.  Put in small pan with chicken broth.  Bring to a boil.  Reduce heat, cover, and simmer until the liquid has all been absorbed (about 15-20 minutes).

While the quinoa cooks, whisk together the sweet chili sauce, rice vinegar, coconut milk, brown sugar, peanut butter, garlic, lime juice, and ground ginger.

When the quinoa is done, scoop it into a large bowl.  Pour the sauce over it and mix well.  Add in the chicken, carrots, edamame, red pepper, green onion, peanuts, and cilantro, stirring to combine.  Serve warm or chilled.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Garlic, lime, carrots, edamame, red pepper, green onion, cilantro

Hasselback Sweet Potatoes

I've been making Hasselback potatoes for years now and we all love them around here.  I don't know why I had never thought about doing it with sweet potatoes before, but when I saw this recipe I knew immediately that I had to try it.  The potatoes get soft on the inside and a bit crispy on the outside, and the sweetness from the potato has a great contrast in the tangy spiciness of the sour cream.

Hasselback Sweet Potatoes

Number of Servings: 6
Time to Prepare: 1 hour 10 minutes

• 24 oz sweet potatoes, scrubbed
• 3-4 Tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 cup sour cream
• 1 Tbsp lime juice
• 1 Tbsp Thai sweet chili sauce

Preheat oven to 400 degrees.  Carefully slice each potato into 1/8" slices, making sure not to cut all the way to the bottom (you can cut it in the cradle of a large spoon or set between two chopsticks to help you not cut all the way through).  Place the sliced potatoes, cut side up, in an 8" square baking dish.  Drizzle with half the olive oil and sprinkle with the salt, garlic powder, and pepper. 

Bake for 50-60 minutes or until tender on the inside, drizzling with remaining olive oil halfway through the baking time.

While the potatoes are baking, whisk together the sour cream, lime juice, and sweet chili sauce.  Spoon over the cooked potatoes and serve immediately.

Source: adapted from Our Best Bites
Produce Used: Sweet potato, lime

Warm Potato Salad

This dish is a great winter-version of your classic summer potato salad.  Served up warm with a delicious bacon vinaigrette, you just really can't go wrong.  The sweetness of the caramelized onion combined with the savory bacon bits and the tangy dressing is a perfect flavor combination.  We also really like to top it with a sprinkle of crumbled blue cheese so definitely try that out if it's your thing.

Warm Potato Salad

Number of Servings: 6
Time to Prepare: 50 minutes

• 3 pounds Yukon gold potatoes, cut into 1 1/2" chunks
• 4 Tbsp olive oil, divided
• 1 tsp sea salt
• 1/2 tsp pepper, divided
• 2 medium red onions, quartered and thinly sliced
• 1 Tbsp sugar
• 8 strips bacon
• 3 Tbsp apple cider vinegar
• 2 tsp sugar
• 1/2 tsp Dijon mustard
• 1/4 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 cup warm bacon drippings
• 1 Tbsp dried parsley 
• crumbled blue cheese (optional)

Preheat oven to 400 degrees.  Spray a baking sheet with cooking spray and set aside.

In a large bowl, toss the potato chunks with 2 Tbsp olive oil, the sea salt, and 1/4 tsp pepper.  Spread evenly on the prepared baking sheet and roast for 35-40 minutes, or until golden brown and tender.

While the potatoes cook, caramelize the onion.  Heat the remaining 2 Tbsp oil in a medium non-stick skillet over medium heat.  When hot add the sliced red onion.  Sprinkle with 1 Tbsp sugar and toss to coat.  Continue to cook the onions, stirring occasionally, for about 15 minutes, or until a golden, caramel color and softened.  Set aside and keep warm.

In a large skillet over medium heat, cook the bacon until crisp.  Remove to paper towel-lined plate and allow to cool, then crumble and set aside.  (Make sure to reserve the bacon drippings for the vinaigrette.)

In a small bowl, whisk together the cider vinegar, 2 tsp sugar, Dijon, Italian seasoning, salt, and remaining 1/4 tsp pepper.  Continue whisking while slowly drizzling in the bacon drippings.  Whisk until well combined.

Once potatoes have finished cooking, transfer to a large bowl.  Add the caramelized onions, the crumbled bacon, the parsley, and the vinaigrette.  Toss well to combine and serve warm, sprinkled with blue cheese crumbles if desired.

Source: slightly adapted from thecozyapron.com
Produce Used: Gold potatoes, red onion

Chicken Caesar Sandwiches

Think chicken Caesar salad, but in sandwich form.  Add a bunch of extra goodies like avocado and some sharp white cheddar cheese and it really makes it special.  Of course it doesn't hurt that you cook the chicken in the crock pot then pull everything together in the end nice and fast.  I really like these with the homemade French bread buns I posted last week, but really they'll be good on any sort of bun.  I also like to use homemade Caesar dressing, but your favorite bottled dressing will do just as well--though I do recommend using a creamy variety if you can.

Chicken Caesar Sandwiches

Number of Servings: 4
Time to Prepare: 4 hours 30 minutes

• 4 chicken breasts
• water
• 3/4 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 1 Tbsp dried parsley
• 1 tsp pepper
• sandwich buns
• mayonnaise
• sliced avocado
• sliced tomato
• sliced sharp white cheddar cheese
• romaine lettuce

Place chicken in crock pot.  Add enough water to almost cover the chicken.  Cook on low for 3 to 4 hours.

Remove chicken from crock pot and shred.  Discard liquid remaining in the crock pot.  Return chicken to the pot and stir in Caesar dressing, Parmesan, parsley, and pepper.  Cook on low for 30 minutes.  Add top bun and serve. 

Source: slightly adapted from RachelSchultz.com
Produce Used: Avocado, tomato, romaine