csa noms: sweet potato pound cake

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i don’t feel like i have to explain much about this post. sweet potato. pound cake. it’s a thing, and i made it. and it was delicious! a friend of mine sent me the recipe from countryliving.com. CHOMP!

ingredients

1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) baking soda
1/8 teaspoon(s) salt
1 stick(s) unsalted butter, at room temperature
3/4 cup(s) granulated sugar
1/4 cup(s) light-brown sugar
1/2 teaspoon(s) vanilla extract
1 cup(s) leftover mashed sweet potatoes
2 large eggs, at room temperature

directions

preheat oven to 325 degrees f. in a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda and salt.

in a large bowl and using an electric mixer on medium, cream butter, sugars and vanilla until light and fluffy. blend in sweet potatoes and then eggs, one at time. with mixer on low, add flour mixture in thirds. blend just enough to combine.

spoon batter into a greased 9-inch loaf pan.bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes.transfer pan to a wire rack to cool, about 15 minutes. release cake from pan to cool completely.

mint chocolate chip cookies

 

photo

no fancy story here. i really like mint. and i really like chocolate. and i really like cookies. so, you know, i made something with all of those things.

ingredients

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 teaspoons green food color (i use about two teaspoons. adjust to whatever shade of green you would like)
1 teaspoon peppermint extract
1 1/2 cups semi-sweet chocolate chips

directions

preheat oven to 375°F. mix flour, baking soda and salt in medium bowl. in a separate bowl, beat butter and sugar in with electric mixer until light and fluffy. add eggs, food color and peppermint extract. mix well. gradually beat in flour mixture on low speed until well mixed. stir in chocolate chips.

drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.

bake 10 to 12 minutes or until edges are lightly browned. remove to wire racks. cool completely.

csa noms: chicken stuffed peppers with a black bean and corn salad

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hey, y’all! long time, no blog. i know. i’m slack. but i’ll be better – i promise!

the new csa season started a couple of weeks ago – yay! two weeks ago, i got a bunch of peppers in my box and decided to take a stab at stuffed peppers. it was AWESOME! recipe below!

stuffed peppers – ingredients

8 peppers (cubanelle, banana, poblano)
1 egg
2 cups salsa
3 cups shredded cooked chicken breast
3/4 cup breadcrumbs
1 cup cooked quinoa

stuffed peppers – directions

cut tops off peppers and remove seeds. In a large bowl, combine the egg, 1 cup of salsa, chicken, breadcrumbs and quinoa. spoon into peppers.

spread 1/2 cup salsa in a 13-in. x 9-in. baking dish. place peppers over sauce. spoon remaining salsa over peppers.

bake uncovered at 350° for 55-60 minutes or until peppers are tender.

 

black bean and corn salad – ingredients

1 clove garlic
4 tsp salt
3 tbsp fresh lime juice (about 1 1/2 limes)
1/4 tsp chili powder
1/4 cup extra-virgin olive oil
1 cup corn kernels
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
freshly ground black pepper

black bean and corn salad – directions

for the dressing, smash garlic clove and combine with a pinch of salt. grind into a paste. whisk paste with lime juice, salt and chili powder together. gradually whisk in 1/4 cup olive oil. set aside.

for the salad, cook the corn in a little bit of olive oil over medium-high heat. add black beans and cook until warm. add dressing and coat evenly. add salt and pepper to taste. serve over kale.

blueberry orange bread

dessert breads are my new favorite thing. i actually made this a couple of weeks ago, but am just now getting around to posting about it. bad blogger – i know. anyways, this has been my best dessert bread to date. the orange juice makes the top and edges really crusty and delicious!

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ingredients

1 cup fresh blueberries
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange)
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup freshly squeezed orange juice (about 3 naval oranges)
1 teaspoon pure vanilla extract

directions

preheat oven to 350 degrees F.

in a small bowl, combine the beaten egg with the orange juice and vanilla extract.

in a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. the mixture should look like coarse crumbs. fold the wet ingredients into the dry ingredients. stir in the blueberries. pour into the prepared pan and bake for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean. r

remove from oven and let cool on a wire rack before serving.

csa noms: strawberry bread

we got strawberries in our csa box again this week. chomp! i really wanted to find a new recipe to try and was superexcited to try out strawberry shortcake cookies. BUT after looking at the recipe more closely, it turns out that strawberry shortcake cookies are only good for 24 hours, and then they get gross. and as much as i would love to nom 24 cookies in 24 hours, i thought it might not be my best move. so i found this recipe instead.

strawberrybread

ingredients

1 1/2 cups fresh strawberries
1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, beaten

directions

preheat oven to 350 degrees f.

slice strawberries. combine flour, sugar, cinnamon and baking soda in large bowl. mix well. blend oil and eggs into strawberries. add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. pour batter into bread pan.

bake for 45 to 50 minutes, or until tester inserted comes out clean. let cool before serving.

csa noms: spinach and carmelized onion quiche

in recent months, i have discovered that i love quiche. it’s delicious, full of cheese and involves 45 minutes of me not having to do anything. perfect. thanks to my csa delivery today, i had plenty of spring onions and spinach. this is my first make-it-up-as-you-go quiche. it turned out great!

quiche

ingredients

salt and pepper
2 spring onion
2 cups of spinach
6 ounces of cheese, shredded (i used norwegian goat cheese)
6 eggs
1/4 cup of heavy cream (you can also use half and half. i just happened to have heavy cream on hand)
2 tablespoons olive oil
1 prepared pie crust

directions

preheat over to 375 degrees f.

slice the onions. heat olive oil in a  pan over medium high heat. add onions, and cook until brown.

layer spinach and onions in a 9 inch uncooked pie crust. whisk together eggs, heavy cream, cheese, salt and pepper. pour over spinach and onions. make sure that the mixture gets underneath the spinach leaves.

bake for 35 to 45 minutes. let rest 10 minutes before serving.

csa noms: strawberry oatmeal bars

i got some DELICIOUS looking strawberries in my csa box this week. it took all my self control not to eat them before i even got them home. i wanted to try something new with strawberries – specifically i wanted to bake with them. it took some searching around before i found the right recipe. i ended up combining two recipes from the food network – one for strawberry oatmeal bars and one for strawberry jam. making my own jam was actually pretty easy, so expect some future blogs about jams and canning.

strawberryoatmealbars

ingredients
1 3/4 sticks unsalted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, halved and hulled
2 small lemons
1 cup white sugar

directions
preheat the oven to 350 degrees f. butter a 9-by-13-inch rectangular pan.
to make jam, combine the white sugar and lemon juice in a small saucepan. cook over very low heat for 10 minutes, until the sugar is dissolved. add the strawberries and continue to cook over very low heat for 20 minutes, until the mixture boils slowly. set aside.

mix together the butter, flour, oats, brown sugar, baking powder and salt. press half the oat mixture into the prepared pan. spread with the strawberry jam. sprinkle the other half of the oat mixture over the top and pat lightly. bake until light brown, about 30 to 40 minutes. let cool completely. then cut into squares.

csa noms: whole wheat angel hair pasta with shrimp and spinach

hey! long time no blog! it’s csa season again, so i have NO excuse to not start blogging again. the first delivery of the year was great! my box included strawberries, spinach, arugula, collards, bok choy, romaine lettuce, butter crunch lettuce and spring onions. i’ve been making a lot of salads with all the leafy greens, but this was the first meal i cooked with csa veggies this week.

shrimppasta

the recipe is pretty simple, but i was super excited because it was an impromptu meal made of things i just happen to have in the house. i adapted it from a martha stewart recipe.

ingredients
salt and pepper to taste
3 ounces of whole wheat angel hair pasta.
2 cups of raw spinach
1 tablespoon unsalted butter
1 garlic clove, minced
red-pepper flakes
1/3 cup dry white wine
18 large shrimp, peeled
1/2 teaspoon fresh lemon juice

directions
bring a large saucepan of water to a boil. cook pasta for 5 to 7 minutes.
meanwhile, in a small skillet, melt half of the butter over medium. add garlic and pinch of red-pepper flakes. cook for about 1 minute. raise heat to medium-high and add wine. cook until reduced by 1/3. add shrimp and spinach. season with salt and pepper. cook until shrimp are opaque throughout. remove skillet from heat. swirl in lemon juice and remaining butter. add pasta and toss to combine.

csa noms: cashew crusted salmon with sauteed bok choy

today marked my first non-stir fry experience with bok choy. i must say, i am pleasantly surprised.

this recipe is super simple and takes less than 20 minutes from start to finish.

ingredients
2 salmon filets
1 bunch of bok choy
1/2 cup unsalted cashews, finely chopped
2 tbsp stone ground dijon mustard
2 tbsp honey
2 tbsp olive oil
1 clove garlic

directions
line a baking dish with tin foil. preheat oven to 350F.

mix mustard and honey together. lay salmon skin down on foil. brush mustard honey mix on salmon. coat salmon with cashews. bake for 15 minutes.

while salmon is cooking, wash and shred bok choy. heat olive oil in skillet over medium high heat. add garlic. cook for 1 minute. add bok choy and cook for 2 minutes.

remove salmon from oven. plate with bok choy and serve.

csa noms: whole wheat blueberry zucchini mini muffins

something i realized earlier this year with my csa is i love zucchini bread. love it. love it. love it. so i was super bummed when my doctor put me on a low glycemic diet earlier this year because i thought i would have to give up things like zucchini bread. but alas – some simple modifications yielded this great recipe!

ingredients
1 3/4 cup whole wheat stone ground flour
2 tsp baking powder
1/2 tsp baking soda
1/2 ground cinnamon
1/4 tsp salt
3/4 cup sugar (or sugar substitute)
2 eggs
1/2 cup applesauce
1 tsp vanilla
2 medium zucchini, grated
1 cup blueberries

directions
preheat oven to 350F.

in a bowl, combine flour, baking powder, baking soda, cinnamon and salt.

in another bowl, use an electric mixer to mix eggs and sugar. stir in applesauce and vanilla. stir in zucchini.

add dry mixture to wet mixture. stir until just combined. add blueberries.

fill mini muffin pans and bake for 10 to 15 minutes. let cool in pan.

yields 42 mini muffins.