Time to Get Back to Homecooking June 20-25

After being on vacation for 2 weeks.  It's about time to get back to cooking and creating meals at home.  This week's Box is filled with scrumptious fruits which will make delicious smoothies my girls adores.  In addition to the summer fruits, there are a number of veggies that make great grilling accompaniments as well as delicious grilled themselves!

My Box consists of:

• Raspberries
• Peaches
• Blueberries
• Cherry Tomatoes
• Assorted Squashes
• Sweet Corn
• Fresh Garlic
• Sweet Onion

In addition, I got the following add ons to my Box:

• Blueberries
• Blackberries
• Red Potatoes

Wednesday, June 20-  Grilled Sausage sandwiches served with peppers and onions (from my Box) will be our main entree.  Along with Camper Potatoes, made with my red potatoes.  Of course the girls will drink fruit smoothies with their dinner! 
Camper Red Potatoes

• sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and grill until browned and crispy about 30-40 minutes on low heat

Thursday, June 21-  Tortellini in vodka sauce with fresh cut cherry tomatoes (from my Box) and a loaf of bread will round out tonight's meal .

Friday, June 22-  Plans changed and a last minute dinner was thrown together of pancakes!

Saturday, June 23-  The girls went to the pool for some Daddy time and ordered dinner there.  I get a night off.   I intend to bake a Blueberry Pie this week.  I will use the same recipe as last year with the alterations, using 1 cup of sugar and 5 TBSP of cornstarch. This is very good warmed with a scoop of vanilla ice cream on top.

Blueberry Pie

• 1 cup white sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Sunday, June 24-  We will treat ourselves to dinner out.

Monday, June 25- Well this wasn't the best week of making dinners from scratch but at least I am planning and trying.  Tonight I am doing chicken fajitas with corn on the cob (using the remaining ears from my box).
The fruit is almost gone except for the blueberries which will become pie tomorrow!  I am not delivering this week for The Produce Box, which means no box for me :(  BUT I decided to "try out" DJ's Berry Patch CSA Boxes.  Tomorrow I will pick up their half share box and prepare my menu for the week accordingly!

Blueberry Kuchen

Kuchen is German for cake.  This is a coffeecake made with fresh blueberries.

1 1/2 cups sifted all purpose flour

2 tsp. baking powder

1/4 tsp salt

2/3 cup sugar

1/2 cup butter

1 egg

1/2 cup milk

2 cups fresh blueberries

Topping:

1/3 cup sugar

1/4 cup all purpose flour

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. salt

2 tbsp. butter

1. Sift flour, baking powder, salt and sugar into a medium bowl.
2. Cut in the 1/2 cup of butter to size of peas
3. Break egg in measuring cup and beat.  Add enough milk to make 3/4 cup of liquid
4. Add to dry ingredients and stir until blended
5. Turn blueberries into batter
6. Turn batter into a 8x8 greased baking dish

Topping

1. Combine all ingredients except butter.
2. Mix
3. Cut butter into dry ingredients
4. Work mixture with hands until crumbly
5. Sprinkle over cake batter

Bake at 350 for 45-50 minutes.

July 6- July 12

This week our Produce Box contains:

• Blueberries (1 pint)
• Blackberries (1 pint)
• Cantaloupe
• Zucchini (approx 3lbs)
• Sweet Banana Peppers
• Pickling Cucumbers
• Eggplant
• Cherry Tomatoes (2 pints)  

I will definitely be making a batch of Blueberry Zucchini Bread.  I have used this recipe in the past with a few alterations, 2 cups of sugar and 3/4 cup of oil baked in 2 loaf pans for 1 hour and 10 minutes.   I will also be using the blueberries and blackberries in smoothies.  My husband is looking forward to pickling the cucumbers.  I may use some of the zucchini to make "Apple" Pie if I can track down my Grandmother's recipe.  The cantaloupe makes for great snacks and sides for lunch!

Wednesday, July 6- Not sure what I am doing for dinner.  It will most likely be just me and my girls.  Maybe breakfast for dinner.  I did have the yummiest lunch of Produce Box onions, zucchini, eggplant and tomatoes sauteed with a little olive oil and seasoned with Tastefully Simple's Garlic Garlic!

Thursday, July 7-  I found tonight's meal on Allrecipes.com I thought this was a great new way to use up all my cherry tomatoes from my Produce Box.

picture from allrecipes.com

Gnocchi with Cherry Tomato Sauce

• 1 tablespoon olive oil
• 1 large red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 minced red chile pepper
• 2 pints cherry tomatoes, quartered
• 1 1/2 cups canned crushed tomatoes
• 1 tbsp sugar
• 1 cup chopped fresh basil
• 2/3 cup kalamata olives, sliced
• 1 (16 ounce) package fresh gnocchi
• 1/4 cup grated Parmesan cheese

1. Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
3. Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.

Amount Per Serving  Calories: 273 | Total Fat: 12.2g | Cholesterol: 21mg Sodium: 222mg Total Carbs: 38.1g Dietary Fiber: 5.4g Protein: 6.5g

Friday, July 8-  I will try using this stuffed pepper recipe for my banana peppers.

Stuffed Banana Peppers

• 8 banana 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
• 1 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

1. 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.
2. 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).
3. 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.
4. 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.
5. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese)

Saturday, July 9-  We haven't had fish in a while.  I may make the Italian Style Fish I have done on the past.  But if tuna is on sale I'd love to grill up tuna steaks.

Sunday, July 10-  I will grill up a steak seasoned with Tasetfully Simple's grilling seasoning.  I'll drop by the Western Wake Farmer's Market or DJs Berry Patch and pick up some corn on the cob and watermelon.  This will make up tonight's meal.

Monday, July 11-  I never made the All American Chili last week.  With the first day back at school today, I think a crock pot meal might be the best answer.  So I  will make last week's scheduled chili meal and perhaps serve it over warm noodles.  My girls aren't big chili eaters but they love their pasta!

 All American Chili

• 1 1/2  pounds  lean ground beef
• 2  onions, chopped
• 1  yellow bell pepper, seeded and chopped
• 2  garlic cloves, minced
• 2  cans  (15.5 ounces each) kidney beans, rinsed and drained
• 1  can  (14.5 ounces) diced tomatoes, drained
• 1  can  (8 ounces) no-salt-added tomato sauce
• 1  cup  low-sodium chicken broth
• 3  tablespoons  chili powder
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1  box  (8.5 ounces) corn bread mix, prepared according to package directions (optional)

1.Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and the oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2.Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with corn bread, if desired.

Tuesday, July 12-  This is the night we eat in shifts.  The kids will eat first, something simple like mac n' cheese.  As for the gorwn ups later, it will be simple and quick.  I have a free burger at Red Robin, maybe I'll ask my husband to bring take out home from there.

June 8- June 14

This week's Produce Box consists of:

• 1 quart sweet Red Cherries
• 1 pint Blueberries
• 6 ears Sweet Corn
• Fingerling or Red Potatoes
• Green Squash Variety (2 lbs)
• Greenhouse cucumber

I will using the zucchini along with the blueberries from my Box to make up some more Blueberry Zucchini Bread  I made this with only 2 cups of sugar.  I also made it in 2 loaf pans baked for 1 hour and 10 minutes.I will be making some more zucchini blueberry bread.  And blueberry smoothies!

Wednesday, June 8-  I delivered for the Produce Box today, filling in for one of the area coordinators.  It was a big delivery and HOT!  Tonight I have a school function to attend as well.  I think it will be either be sandwiches accompanied by the fruit in my Box.  Or take out.

Thursday, June 9- BBQ Pork Sandwiches and corn on the cob is tonight's meal.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning.

• Brush with oil and rub seasoning onto pork. Place into baker, cover and microwave on HIGH for 6-10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Barbecue Sauce and server as main dish, or shred meat and use in sandwiches.

Barbecue Sauce

1 cup ketchup

2 Tbsp Barbecue Rub

¼ cup brown sugar

2 tsp cider or white vinegar

• Combine ingredients and bring to boil, stir occasionally.

Friday, June 10-  One of my daughter's will be attending a pizza sleepover, I think this may be an excuse for the rest of us to go out for dinner!

Saturday, June 11- Grilled Chicken and Peaches tonight.  I hope to stop by DJ's Berry Patch today and pick up some peaches. 

Grilled Chicken and Peaches

1 cup  Italian Dressing 

4 small  boneless skinless chicken breast halves (1 lb.)

1/4 cup balsamic vinegar

1/4 cup  molasses

4 ripe peaches, halved, pitted

 
POUR dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
PREHEAT greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180°F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
PLACE chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.

Variation  Prepare as directed, using 4 boneless pork chops, 1/2 inch thick (about 1 lb.). Grill 6 to 7 min. on each side or until chops are cooked through.

Sunday, June 12-  I never made the Italian Style Fish.  I think tonight that will be dinner.  Italian Style Fish (olive oil, Italian seasonings, minced garlic, diced tomatoes and a splash of fresh lemon juice).  I'll serve it with my Camper Red Potato Packets (sliced red potatoes, dabs of butter, sliced onion or onion powder- grilled until browned and crispy about 30-40 minutes on low heat). 

Monday, June 13-  I have had a yearning for some homemade Baked Ziti.  So tonight we'll have baked ziti, bread and a green salad.

Tuesday, June 14-  Mexican tonight!  This is the night when we can't eat as a full family due to golf lessons.  So the girls will have cheese quesidillas and we'll eat steak fajitas later.  I am hoping to use the great fajita steak marinade we found from Alton Brown.

June 1- June 7

My family had the unfortunate luck of hosting a visiting stomach bug which swept through our house.  Therefore, of course, much of last week's menu went out the window!  Despite family members dropping like flies to this virus, I was still able to utilize most of my Box.
Hopefully, this week's Box will also bring complete wellness to my family once again!
My Box consisted of:

• 1 quart Strawberries
• 1 pint Blueberries
• 1.5 lbs tomatoes
• Napa Cabbage
• Yellow Squash  (2 lbs)
• Red Potatoes

picture from allrecipes.com

My menu began yesterday, Thursday, with sauteed squash, zucchini (I picked up Tuesday at the Western Wake Farmer's Market), green onions (from last week's Box) and diced fresh tomatoes served over pasta.  Tonight, my husband and I are going out for a much needed kid free experience. 

I will using up the rest of the zucchini I bought along with the blueberries from my Box to make up some Blueberry Zucchini Bread  I made this with only 2 cups of sugar and before baking I added a mixture of brown sugar, white sugar and all spice to the tops of the loaves.  I also made it in 2 loaf pans baked for 1 hour and 10 minutes.

Saturday, June 4- I am thinking of either grilling or using my Pampered Chef Deep Covered Baker to make up some Italian Style Fish (olive oil, Italian seasonings, minced garlic, diced tomatoes and a splash of fresh lemon juice).  If I grill I'll serve it with my Camper Red Potato Packets (sliced red potatoes, dabs of butter, sliced onion or onion powder- grilled until browned and crispy about 30-40 minutes on low heat).  I might make the recipe I read in the Produce Box's newseltter, Garlic Red Potatoes. (If I make this version I will post the recipe)
Sunday, June 5-  Since I didn't make this last week due to illnesses, I plan on making it tonight.  I saw this recipe in my BHG magazine.  I will use the cabbage from my Box to make up the slaw.

Thai Chicken Tacos

• 1 lime, halved
• 1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
• 1/4 cup chopped fresh cilantro
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1Tbsp. fish sauce
• 2 tsp. reduced-sodium soy sauce
• 1/2 to 1 tsp. crushed red pepper
• 1/2 to 1 tsp. hot chili sauce (such as Sriracha)
• 2 Tbsp. vegetable oil
• 12 corn tortillas, heated
• 1 recipe Cabbage Slaw

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.

nutrition facts

• Calories454 Total Fat (g)11 Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)66, Sodium (mg)596, Carbohydrate (g)55, Total Sugar (g)4, Fiber (g)9, Protein (g)34, Vitamin C (DV%)54, Calcium (DV%)17,  Iron (DV%)18

Monday, June 6- Grilled Steak with grilled summer squash (thick sliced and halved drizzled with olive oil and seasoned with Tastefully Simple's Garlic Garlic).  If I don't marinate the steak, then I may sprinkle the grilling seasoning from Tastefully Simple over the beef before grilling.

Tuesday, June 7-  If it isn't left over night, then I will make fajitas.  Tuesdays are a busy night with our family eating in shifts.  Quesdillas for the girls earlier and a quick easy fajita meal for us later that night.