Our box this week consisted of:
- Carrots plus a substitution of carrots for grapefruits
- Green Beans plus extra add on of green beans
Friday, April 4- Due to the first golf lesson of the season, we opted to go out to dinner after lessons.
Saturday, April 5- I had intentions of cooking but with the husband working on an outdoor project all day, take out was easier.
Sunday, April 6- I picked up marinated steak tips which we grilled along with oven baked red potatoes and roasted asparagus.
Monday, April 7- I put aside a few carrots to add to my risotto this evening from our box. The other carrots were blanched and frozen for later use. I will serve the risotto with shrimp and sliced bread.
I usually use the recipe on the side of the Harris Teeter box but I misplaced that recipe. Tonight I am adapting a basic risotto recipe found online at Chow.com
- 2 quarts low-sodium chicken or vegetable broth
- 1/4 cup olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 1-2 cloves garlic minced
- Kosher salt
- Freshly ground black pepper
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 1/4 cup finely grated Parmesan cheese, plus more as needed
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- Juice of half a lemon
- Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
- In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and garlic cook, stirring often, until the onion is translucent, about 5 minutes.
- Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
- When the rice is done, remove from heat and stir in the Parmesan and parsley. Taste and season with more salt, pepper, and Parmesan as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
Tuesday, April 8- We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment. Tonight I serve it with Italian sausage. I may eliminate the beans in tonight's meal.
Orzo with Kale
- 1/4 teaspoon ground turmeric
- 1 cups uncooked orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 Red Bell Pepper, diced
- 1 cup Chicken Broth or White Wine
- 1/4 teaspoon crushed red pepper flakes
- 1 bunch kale, stems removed and leaves coarsely chopped
- 1 15oz can of white beans drained and rinsed
- 1 diced tomato or cherry/grape tomatoes halved
- 1 large lemon, juiced
- 1/4 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese, or to taste
- salt and black pepper to taste
- Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
- While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine. Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and add the beans. Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature.
Calories: 206 Total Fat: 4.2g Cholesterol: 2mg Sodium: 91mg Total Carbs: 36.1g Dietary Fiber: 2.8g Protein: 7.9g
Wednesday, April 9- I reserved some of the blanched green beans for this evening's meal, Chicken Pot Pie.
Chicken Pot Pie
- 2 deep dish pie shells
- 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
- Combination of fresh & frozen veggie mix- about 2 cups
- 2-3 cups cooked chicken
- 3/4 cup milk
- Salt and pepper to taste
- 1/2 teaspoon thyme
- Boil chicken in chicken broth. After it is cool cut in to small pieces
- Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
- Pre heat oven 375 degrees
- Mix chicken, vegetables, soup and milk in a medium bowl
- Add salt and pepper to taste and thyme
- Pour mixture in pie crust cover with 2nd pie crust
- Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing.
Friday, April 11- Tonight is golf lessons and I will need to stay the entire lesson, which means most likely take out tonight.