It's Produce Box Season Again!!

Well I fell off the regimen of composing a daily dinner menu which of course leads to extra take out nights and extra runs to the grocery store too.  But finally it's here again, the force which happily keeps me on task, Produce Box Season!  

Officially last week was the first delivery of the 2012 season.  I am happy to report that I will be delivering for the next month and a half for The Produce Box, while one of the regular drivers is out on maternity leave.

Our Box last week consisted of Romaine lettuce, 2 cucumbers, sweet potatoes, one bunch of spinach, a carrot sample and a double batch of strawberries.

Between strawberries and cream for desserts and toppings for pancakes and yogurts the strawberries quickly vanished!  I used the spinach in a side dish of wilted spinach and garlic (seasoned with a little red pepper too).  The romaine has been used in BLT sandwiches and salads.  The cucumbers have also garnished my salads as well.  The carrot sample was deliciously eaten up the first night in a orange glaze.  I still have the sweet potatoes and will likely use them in my always yummy sweet potato casserole or I'll make again the Sweet Potato Cake.

I am behind on posting this menu and plan to get better at posting my future menus as before the day of delivery day.

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1 1/2 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour and cinnamon.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.
Recipe reprinted from Michelle Gemmel

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.  The only change I would try next time is adding a bit more spice to the cake batter with the incorporation of some nutmeg and allspice. Although super moist I am wondering if I could reduce the oil just a bit.  I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)

 Sweet Potato Casserole 7 WW Points  
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup margarine, melted
1/2 tsp ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup sugar
1 1/2 tsp vanilla extract
1 large egg white
1 (5 oz) can evaporated milk

1. Preheat oven 350 degrees
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.
6. Bake for 45 min.

Serving: 3/4 cup

Calories: 376  Fat: 8.8g  Saturated fat: 1.4g  Monounsaturated fat: 4.1g  Polyunsaturated fat: 2.6g  Protein: 5.4g  Carbohydrate: 70.1g  Fiber: 3.8g  Cholesterol: 1mg  Iron: 1.9mg  Sodium: 115mg  Calcium: 97mg

Instead of the sweet potato cake I made before, I chose to try out Southern Living Magazine's Sweet Potato Pound Cake.  Recipe and picture reprinted from Southern Living Magazine's website.

Sweet Potato Pound Cake

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 2 1/2 cups cooked, mashed sweet potatoes
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon or nutmeg (optional)
• 1 teaspoon vanilla extract

Preparation

• 1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
• 2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
• 3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
• Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.

Southern Living
NOVEMBER 2011
 2 1/2 oz. approx. 9 WW Points 

October 26- November 1

This week we received:

• pint of Raspberries
• 3 Zucchinis
• large head of Napa Cabbage
• 6 apples
• 4 Poblano Peppers
• Fresh Rosemary
• Add on of Romaine Lettuce

With my zucchinis, I will use my Grandmother's recipe for Zucchini "Apple" Pie.  I will also be baking later in the week a Sweet Potato Cake using the sweet potato from an earlier Box.

Zucchini Apple Pie

9" pie                                                                                                          

 

4 cups sliced, peeled, cored zucchini cooked til tender crisp             

2 T lemon juice                                                                                       

dash salt                                                                                                  

 

Mix together:

 

1 1/4 cup sugar                                                                                     

1 1/2 t cinnamon                                                                                    

1 1/2 t cream of tartar                                                                           

dash nutmeg                                                                                           

3 T flour                                                                                               

                                                                                                               

Add Zucchini

 

Mix well. It will be runny but that's ok. Dump the filling into a 9 inch crust and dot with butter. Add top crust and bake at 400* for 40 minutes

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/4 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour, cinnamon, nutmeg and allspice.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.   I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)

Wednesday, October 26-  I have left over beef stew and with my husband not home, I will try to invent tonight's leftovers.  I will add some cooked white rice to the stew.  A little something different than egg noodles.

Thursday, October 27-  Tonight I will use the add on of romaine lettuce to make Asian Lettuce Wraps.  I found this recipe on allrecipes.com but have adjusted the basic recipe with suggestions from other reviewers.
Asian Lettuce Wraps

• 16 lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 1 teaspoons ground ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1/2 cup chopped peanuts
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Sauce

• 1 tsp sesame oil
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste

Mix ingredients and spoon desired amount over wrap before rolling.

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped peanuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Add desired amount of sauce. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information

Servings Per Recipe: 4
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

Friday, October 28-  I never made the Marinated Pork Tenderloin I had plans for last week.  Therefore, tonight I will bake the Marinated Pork Tenderloin and serve it along with green beans and mashed potatoes.  I found the pork recipe at allrecipes.com add altered the recipe based on other reviewers comments.
Marinated Pork Tenderloin

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 4 tablespoons sherry
• 1/2 small onion minced
• 1 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 3 cloves garlic minced
  
• 2 (3/4 pound) pork tenderloins (I will be using just 1)
  

Directions

1. Place soy sauce, brown sugar, sherry, onion, cinnamon, olive oil, and garlic in a large resealable plastic bag. Seal, and shake to mix. Fork the tenderloin.  Then place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat oven to 350 degrees.  Place pork in baking dish, reserve marinade.
3. Bake pork for 50-60 minutes, or to desired doneness. Let rest 5-10 minutes covered in foil.  
4. While meat rests, place reserved marinade in a saucepan and heat.  Add cornstarch to thicken, bring to boil and let simmer until sauce has thickened.
5. Slice into medallions, and serve with gravy.

Saturday, October 29-  With my large head of Napa cabbage, I will make my cole slaw and serve it along with grilled cheeseburgers, fries and onion rings.

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt

Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.

Sunday, October 30-  I am thinking of making Slow Cooker White Chicken Chili tonight.  I will add the recipe later.

Monday, October 31-  Since it is Halloween and my children will be anxiously awaiting Trick or Treating, dinner must be simple and quick.  I will either throw together quesidillas and steak fajitas or opt for pizza take out.

Tuesday, November 1-I plan to make the Stuffed Peppers I have made a number of times now and we all enjoy, using the Poblano Peppers from my Box.

Stuffed Peppers  WW Pts: 7

• 4 large 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
• 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

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)

Amount Per Serving
Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g

 
 

October 19- October 25

This week our Produce Box consists of:

• Half Pint Raspberries
• Apples (Arkansas Black and Pink Lady Varieties)
• Green Beans (approx 2 lbs.)
• Green Bell Peppers (4)
• Zucchini
• Grape or Cherry Tomatoes

Freezing the green beans a few weeks ago worked out well.  I will do the same this week.  I will also cut up and freeze some of the green peppers for later use.  The apples and raspberries are excellent healthy snack options for my family. Due to harvest issues I received extra green beans in place of the limited availability of carrots.

Wednesday, October 19-Between piano lessons and a Girl Scout meeting, dinner will need to be simple and easy.  I plan on marinating some chicken breast for Chicken Fajitas tonight.  I will also saute up sliced pepper and onions.

Thursday, October 20- I will defrost some of my homemade sauce to have with pasta and Italian sausage.  I'll serve it along with a loaf of bread and garden salad.

Friday, October 21-We are planning a family outing this evening including dinner out.  No cooking tonight, just fun and games!

Saturday, October 22-I will bake a Marinated Pork Tenderloin and serve it along with green beans and mashed potatoes.  I found the pork recipe at allrecipes.com add altered the recipe based on other reviewers comments.
Marinated Pork Tenderloin

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 4 tablespoons sherry
• 1/2 small onion minced
• 1 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 3 cloves garlic minced
  
• 2 (3/4 pound) pork tenderloins (I will be using just 1)
  

Directions

1. Place soy sauce, brown sugar, sherry, onion, cinnamon, olive oil, and garlic in a large resealable plastic bag. Seal, and shake to mix. Fork the tenderloin.  Then place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat oven to 350 degrees.  Place pork in baking dish, reserve marinade.
3. Bake pork for 50-60 minutes, or to desired doneness. Let rest 5-10 minutes covered in foil.  
4. While meat rests, place reserved marinade in a saucepan and heat.  Add cornstarch to thicken, bring to boil and let simmer until sauce has thickened.
5. Slice into medallions, and serve with gravy.

Sunday, October 23- I am thinking of doing something fun, like constructing individual pizzas with the kids.  A garden salad and Pumpkin Dessert Squares for dinner sound like the perfect end to a fun meal!

Pumpkin Dessert Squares (Williams-Sonoma Recipe)

• 1 (18 ounce) box yellow cake mix
• 1/2 cup butter, melted
• 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
• 3 eggs
• 1 tablespoon flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 3 tablespoons milk
• 1 teaspoon cinnamon

1. Preheat oven to 350.
2. Reserve 1 cup of cake mix and set aside.
3. Mix remaining cake mix with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
4. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
5. Mix remaining 1 cup cake mix with flour, sugar, and cinnamon, cut in the remaining 1/4 cup butter and crumble over the top of the pumpkin layer.
6. Bake 35-40 minutes, or until golden.
7. Cool to room temp and serve.

Monday, October 24-Tonight I will be using my slow cooker to make a hearty beef stew.  I have made this recipe in the past and all have enjoyed it.  
Beef Stew
3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1-2 cloves garlic, minced
1 teaspoon ground black pepper
2 cups beef broth
1 (1 ounce) package dry onion soup mix
1 onion, chopped
1/4 cup red wine
1/4 cup liquid (wine, beef broth or water)
2 tablespoons all-purpose flour

Directions
1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, onions, minced garlic and pepper.
3. Mix together 2 cups of beef broth and dry soup mix; pour into the slow cooker. Pour wine into slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup of liquid (beef broth, wine or water). Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Tuesday, October 25- I am going out to dinner with friends.  Therefore, my husband will be left to cook for himself and our girls.

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.

Sweet Potato Cake

In the Produce Box's newsletter was a recipe for Sweet Potato Cake.  Seeing I have quite a number of sweet potatoes on hand I figured I'd give the recipe a shot.

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1 1/2 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour and cinnamon.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.
Recipe reprinted from Michelle Gemmel

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.  The only change I would try next time is adding a bit more spice to the cake batter with the incorporation of some nutmeg and allspice. Although super moist I am wondering if I could reduce the oil just a bit.  I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)