September 14- September 19

This week in addition to my regular box selection, I have ordered a 25lb. box of Roma tomatoes.  Look out Mama Luigi!  I will be using the tomatoes to make a vat of tomato sauce to freeze.  My Box contains the following this week:

• 1 quart of Peaches
• Apples
• Roma Tomatoes
• Medium Watermelon
• Poblano Peppers
• Bunch of Carrots (our Surprise Box Item)

The fruit will make a healthy snack or side for meals.  Although with these many apples, I think an apple crisp or apple cake is in our future!
The tomatoes in my Box will be added to the 25 pound box for sauce.  I will use my sauce recipe (see below) but of course will be scaling it up for the large quantity of tomatoes I will be using.

Revised Tomato Sauce

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, shredded
• 4 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried Italian seasoning
• 2 teaspoons dried Rosemary
  
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 teaspoons pepper
• 1 teaspoon salt
  
• 1/2-1 can tomato paste

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop tomatoes and puree in blender or food processor.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in basil, Italian seasoning, rosemary and wine. Place bay leaf in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and serve.

Wednesday, September 14-  It's just the girls tonight.  So it will be simple.  Maybe breakfast for dinner tonight!

Thursday, September 15-  We are celebrating my husband's Birthday this evening.

Friday, September 16-  I will try using this stuffed pepper recipe for my poblano peppers.  I used this recipe before with banana peppers and it was delicious! Stuffed Peppers  WW Pts: 7 8 peppers 2 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped celery 1 (14 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 2 cloves garlic, minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 1/4 teaspoons salt, divided 1/4 teaspoon ground black pepper, divided 1 egg 1/2 teaspoon Worcestershire sauce 1/4 cup grated Parmesan cheese 1 pound Italian sausage 3/4 cups bread crumbs Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 3/4 teaspoon salt and 1/8 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Meanwhile, in a large mixing bowl, combine egg, 1/4 teaspoon salt, 1/8 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in sausage, bread crumbs and 1 cup of the tomato sauce mixture. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese) Amount Per Serving Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g   Saturday, September 17-  With a fresh batch of tomato sauce, I will use some sauce with gnocchi along with a side salad for dinner this evening. Sunday, September 18-  We are headed to the Zoo today, depending when we return will determine our dinner plans tonight.  I will have to wait and see for tonight. Monday, September 19-   Soccer practice tonight which means the kids eat earlier and then the grown ups later.  This results in simple easy meals.  Most likely tonight will be Mexican.  Quesidillas for the girls and fajitas for us.