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Posts tagged ‘csa box recipes’

Chicken Soup…(and gluten free biscuits!)

I made a pretty killer soup the other night using some pretty awesome and simple ingredients.

I love a one-pot dish!

I wanted chicken and dumplings, but my family doesn’t love the texture of dumplings. I compromised by making a gluten-free biscuit, and pouring a thickened soup over the top of it.

The result? Down-home country goodness. YUM.

So easy, and frugal too! I served four with one chicken breast, which by itself is pretty darn impressive. 🙂

Ingredients:

1 large boneless, skinless chicken breast

1 box organic low-sodium chicken broth (or 4 cups homemade if you have it!)

1/2 of a yellow onion

3 carrots, sliced (From my CSA box!)

3 minced garlic cloves (Yep, CSA.)

1/2 cup sliced organic celery

2 tbsp. butter

2 tbsp. olive oil (Bari is amazing.)

1 tsp dried thyme (CSA box again!)

1 tsp turmeric (the color it gives is amazing…plus, its super good for you.)

2 tsp salt (I used pink Himalayan)

1 tsp black pepper

1-2 tbsp. Pamela’s Gluten Free Artisan All Purpose Flour

Fresh parsley for garnishing (Can you guess where it comes from?)

Pretty simple process:

Heat butter and and olive oil. Slice chicken into bite-sized pieces, and sautee.

Once cooked, remove from pot, and set aside.

Add onion to pan and sautee until translucent

Add carrots, celery and garlic and cook for just a couple of minutes until it starts to sort of “come together”.

Add stock, herbs and spices, stir to combine then add chicken back. Put a lid on it, simmer for about 30-45 minutes. Now is the time to prepare your biscuits (Recipe below!)

To thicken, Remove about a cup of the broth, and combine that broth with your gluten free flour. Now, whisk that back into the big pot. Continue whisking until it is all combined so as not to produce lumps.

My basic biscuits are as follows. For this particular recipe, they are super yummy with thyme and garlic powder mixed into the dough:

2 cups Pamela’s Artisan Gluten Free All Purpose Flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 stick butter, chopped

1 cup raw, plain kefir

In food processor, pulse dry ingredients. Next, add butter and pulse until butter is the size of peas. Add kefir, and pulse 3-4 times until dough *just* comes together.

Remove from bowl, and fold over itself 3-4 times. Pat into a round disk, about an inch thick. Cut into desired size with biscuit cutter (or even a drinking glass).

Bake at 450* on parchment paper for about 12 minutes or until golden brown.

Pour your soup over a biscuit and garnish with fresh parsley (Which I totally forgot to do…I was a little excited to eat.)  YUMMM.

IMAG1915

Perfect cold weather meal. So yummy and heart warming…and nobody complaining about dumpling texture. 😉

Enjoy!

 

 

 

 

Cranberry Salsa

It’s that time of year again! The holiday season is upon us. This means turkey, pumpkin pie, Christmas songs, overly decorated stores, extra calories, and that all too familiar frantic holiday pace.

It’s also time for my favorite dip in the world.

Cranberry Salsa over cream cheese.

OMG SO GOOD.

Mmmm Cranberries.

cranberries

It’s simple. Take the following ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries,  rinsed and drained

1/4 cup minced green onions

3 Serrano chilies, cored, seeded and minced

1/2 cup coconut sugar (Yes, it looks like a lot, but you need it with those cranberries!!)

1/4 cup fresh cilantro,  minced

2 tablespoons finely-grated fresh ginger or 2 tsp dried

2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages organic cream cheese

Cranberries and/or cilantro sprigs for garnish

It’s so easy to make. Pop all ingredients (minus cream cheese and garnish items) into your food processor, and pulse until everything is combined and slightly chunky. Pour over cream cheese. Garnish as desired, and serve with your favorite crackers.

The colors are perfect for the holidays and the flavor? OMG…you will be addicted.

I picked up some cranberries at Sprouts last week and when I placed my CSA order this week, I discovered that green onion, cilantro, and serrano chilies were all available.

It’s a sign.

Yes, it’s a dip, but I seriously serve this as dinner from time to time. My family loves me for it.

And they should! Cranberries are #1 when it comes to antioxidant power. They are so good for you! So is just about everything else in this recipe.

No mommy guilt here.

I’ll save that for the chocolate that never makes it to their stockings.

Dill Hummus (Or, Hiccup Prevention Dip.)

When you think of dill, what comes to mind?

Pickles?

Maybe a garnish on fish?

Dill can be so much more! And it’s so good for you. I found this graphic that outlines some of the health benefits of dill. There are so many great reasons to eat dill, but I’m pretty sure my favorite is unusual:

Health-Benefits-of-Dill

 

“Can halt the hiccups.”

Seriously? Amazing. I HATE the hiccups. And I can’t ever just get them once. As soon as my body opens the door to hiccups, they just come on in as they please, off and on, all.day.long.

So, I got dill (aka hiccup ninja herb) in my CSA box this week.

I wanted it to be more than a sprinkling on a hard boiled egg.

SOOO, I made dill hummus. Wanna make some? It’s pretty simple:

2 cans organic garbanzo beans, drained.

1/4 cups plain yogurt 

1/4 cup olive oil

1/3 cup lemon juice

4 tablespoons freshly chopped dill leaves, plus extra for garnish

1 teaspoon ground cumin

4 teaspoons hot paprika, plus extra for garnish

Salt and freshly ground black pepper

Pulse all in a food processor until smooth. Serve with veggies, pita chips or a SPOON.

Get more from your food.

Take that parsley and make it the focus of your dish, not just an accessory.

Make your cilantro the star.

Turn that butternut squash into the main course, not just a side.

Get creative, think outside the box, and (in some cases)  enjoy the hiccup-free benefits.

 

Preserving the Harvest (Part 1)

One of the things I love about eating locally grown, organic food is that you are always eating the best of the best. When you eat a peach, in season, fresh off the tree, you are experiencing what a peach should really be. Eating one out of a Del Monte can, or one that has been in cold storage for who-knows-how-long just isn’t the same.

The only problem? When they’re gone, they’re gone.

Unless…

You learn to preserve the harvest. 🙂

This time of year, I spend a good amount of time “putting up food”.  I order extra tomatoes in my CSA box. I purchase more bell peppers than I normally would at the farmers market. I order bulk quantities of certain items so that I can can, freeze, or pickle the things I use most throughout the year. This usually means jalapenos, tomatoes, peaches and some herbs are making their way to my kitchen in large amounts.

By investing a little extra time and effort, I am able to make sure that I have fresh, locally grown, organic food at my fingertips year ’round.

Today, it’s bell peppers. They are super easy to preserve and super delicious.

I have been ordering a few extra bell peppers in my boxes lately.  I have quite a stash saved up, and today, they go to the freezer. Here are just a few.

bellpeppers

Its a simple process:

Core the bell peppers, removing the seeds.

Decide if you want slices, strips, or diced peppers, and cut accordingly.

Layer the peppers on a cookie sheet and pop into the freezer until the pieces are coated in ice (maybe 3-4 hours?)

Package into freezer bags.

Pre-freezing (or flash freezing as its called) will keep the peppers from sticking to each other in the bag. 🙂

Use later for egg scrambles & omelettes, chili, pizza, fajitas…the options are endless. 🙂

Their health benefits are amazing too. (Ignore the fact that those aren’t bell peppers in the picture, LOL!)

bell-pepper

Sugar Free Jam *without* Artificial Sweeteners!

I don ‘t know about you, but I am loving fruit right now. I already told you about the amazing peaches I’ve been getting from our CSA, but have I mentioned the plums? How about the berries from the farmer’s market? Or the figs that are making an appearance now…

I really try to limit fruit but sometimes you just need something sweet, and fruit is a great direction to go in when that craving hits.

I have also learned how to make jam without sugar, or any other nasty sweeteners. (Heads up! Splenda is NOT healthy.)

It is a super simple process, and you can do it with most fruits that typically work well in jam.

You only need three ingredients and about an hour:

1 TBSP chia seeds

1TBSP water

1 cup fruit

Pulse the water and chia in your blender for a bit. Add your fruit and blend. Pour into a jar and refrigerate for an hour. Voila…Jam! No added sugar, no preservatives…no guilt!

Also, its a great way to get chia into you, which is awesome. Why eat chia? Let me tell you…

chia-seeds-y-e1351642136350

It is awesome on these coconut flour crepes! (Especially if you add a dollup of coconut cream!)

Enjoy!

Chile Verde Anyone?

Oh, Chile Verde, how do I love thee? Let me count the ways…

 

I’ll spare you the ways. I will just say this. I love it. A lot.

I rarely make it, but I’m not sure why. It is such an easy thing to make! I guess, maybe, I just don’t eat pork very often, but when Sprouts had pork roasts on sale last week, I decided it was time. This was affirmed when I looked a the available produce list for my CSA this week. Chilies, tomatillos, onions, garlic…It was like the stars aligned! 😉

Technically, chile verde is made with a mild chili in addition to spicy ones. Chilies like new mexico hatch chilies or poblanos. My CSA didn’t have anything of the sort of the list. I didn’t have any, nor was I deterred by the lack of specific peppers. I just went with it. You can too.

The process is simple, and the results are magnificent. I made a double batch so that I could freeze some…feel free to cut the recipe in half. 🙂

I started with just a few ingredients:

chileverdeingredients

1 onion

4 jalapenos

2 chilies of a less spicy variety (I used santa fe)

If you have poblanos or hatch chilies, add four of those as well. 🙂

6 cloves of garlic

3 pounds of tomatillos, husked removed

High-heat oil, such as refined coconut oil or high-oleic sunflower

sea salt

2 tsp cumin (not pictured, lol)

2 cups of water or broth

2.5-3 lbs boneless pork sirloin roast, cut into 1 inch cubes

**Brown cow yogurt lid on your floor is optional.**

And now, the process:

Puree the onion, or chop fine.

Sautee in the oil.

cvonions

While onions are cooking, pulse the peppers and garlic in the food processor or blender. You can chop these too, but I prefer not to touch either one. It always results in me screeching in pain because I touched my eyeball or frustrated because I can’t get the garlic smell off of me. 😛

Once they are ready to go, set them aside.

In the oil/onion mix, add the meat. You are not looking to cook the meat at this point, just get things cooking together.

Add the chili/garlic mix. Stir to combine.

cvonionspepperspork

While this is cooking (over medium heat) get your tomatillos blended up. 3 pounds of tomatillos was equal to my cuisinart food processor being filled twice.

Once they are  good and pureed, dump that into the pot too.

chileverdetomatillos

At this point, add your water or broth, cumin, 2 tsp of salt, and stir to combine. Bring to a boil, then drop the heat to med/low, cover, and let simmer for about an hour, stirring occasionally.  I’d like to see you use that many commas in such a short paragraph.

I let mine cook down for about 2 hours, stirring about every 10-15 minutes.

It will thicken up quite a bit!

I served it with “upcycled brown rice”  (and a wooden spoon.)

chileverderice

CSA box MAGIC.

Good quality, fresh, nutritious food is not an impossible thing to attain. With proper planning, smart shopping, resourcefulness, and aligned stars, you too can eat like a king. 🙂

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