Thursday, July 30, 2009
Monday, July 27, 2009
Thursday, July 23, 2009
1 medium chopped onion
2 cups cooked purple hull peas (drained if using canned)
1 box (8 oz.) Zatarain’s “New Orleans Style Yellow Rice” (I did not use this, I just cooked up some brown rice)
1 can (15 oz.) cream of mushroom soup
1/2 lb. of shredded Velveeta Cheese (I don't use fake cheese, I am using cheddar)
In a medium size skillet, brown the hamburger meat and onions, then drain. Cook yellow rice according to directions on package. In a large bowl, add hamburger meat with onions, purple hull peas, cooked rice, mushroom soup, and 3/4 of the shredded cheese and mix. Place in a 10” X 13” dish and bake at 350° for 20 min. Remove and sprinkle the remainder of the shredded cheese on top and place back in the oven for 10 min. or until cheese is melted.
Thursday, July 16, 2009
This weeks box gave us: 4 varieties of squash, onions, green beans, kale, sweet corn, bell pepper, hot peppers, cucumbers, and tomatoes. We really enjoyed eating fresh corn on the cob for dinner! Since we had an abundance of squash, even after giving some to my neighbor Casey, I made a chocolate zucchini bread yesterday. And it is SO delicious! If you are a chocolate lover, you need to try this!
Chocolate Zucchini Bread:
1 1/2 cups shredded raw zucchini (about 1/2 pound)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice (I did not have this so I skipped it)
1/2 cup safflower or canola oil (I use coconut oil)
1/2 cup granulated white sugar
1/2 cup light brown sugar (I didn't have brown sugar, so I used 3/4 cup organic sugar since I wanted to add less sugar)
2 large eggs
3/4 cup semi sweet chocolate chip
Preheat oven to 350 degrees and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one - 9 x 5 x 3 inch loaf.
Wednesday, July 8, 2009
This weeks box gave us: tomatoes, 3 varieties of squash, onions, garlic, 2 kinds of cucumbers, bell pepper, hot peppers, broccoli, carrots, and red skin potatoes. I gave some of it to my neighbor Casey since our shared garden is not thriving. I feel bad that they put their time, effort, and money into our garden only to have it be a bust. It's probably the soil, but we don't have time to look into that now. Maybe next year we can take a soil sample to the farmer's co-op and have them test it.
Wednesday, July 1, 2009
In this weeks box we received: cabbage, green beans, broccoli, tomatoes, squash, onions, garlic, bell pepper, cucumber, and two kinds of hot peppers. Last night I made a stir fry using the cabbage, squash, broccoli, and onions. I added chicken to it. It was very tasty! I make my own sauce that I use from a Rachael Ray recipe that I made one time. It has Tamari, dry Sherry, ginger, and a bit of sugar. I don't really measure, just kind of toss it in and stir.