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

559829_10101728363447717_1787271788_n

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.

Advertisements

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.

csa noms: impromptu work salad

i didn’t have much food in the house this morning, so i left without packing a lunch. which brought me to a typical lunch-time predicament: i’m hungry. it’s 12:45. everything around me is fast food. what do i do.
thanks to a suggestion of a coworker, i made an impromptu csa salad! our veggie boxes had arrived an hour or so earlier. so i went and picked up some chicken strips so i could get some protein, pulled some arugula apart, cut up some grape tomatoes – and BOOM! NOMS! bonus: i asked for ranch as a side instead of the usual dipping sauce, so i also had a dressing ready to go. delicious.

csa noms: parmesan salmon with roasted green beans and corn


no fancy story behind this one. i got corn and green beans in the veggie box this week. did some googling. went to the store. made some modifications on the fly. and viola.

ingredients

3 ears of corn, cut off the cob
2 cups of green beans, snapped
1 lb of salmon
4 tbsp shaved parmesan cheese
3 tbsp butter, melted
2 tbsp stone ground dijon mustard
salt and pepper to taste

directions

preheat oven to 375. toss green beans in 1 tbsp of butter with salt and pepper. place green beans in a baking dish and roast for 10 minutes.

while green beans are in the oven, combine 1 tbsp butter, salt, pepper and corn in a bowl. set aside.

brush remaining butter on salmon filets. then brush salmon with mustard. sprinkle parmesan over top.

after 10 minutes, remove green beans from oven. combine green beans and corn. if your baking dish is large enough, push the vegetables to the side and place salmon filets on other side. if your baking dish is not large enough, place salmon in separate baking dish.

place dish(es) back in oven and bake for 20 minutes.

 

 

csa noms: spaghetti squash


spaghetti squash! my new favorite nom! not only was this in my veggie box this week, it is SUPER gi friendly! i used a recipe from the food network. i ended up modifying it because it had me roast it at 450, but that caused the oil on it to smoke. so i scaled back the heat. worked out just fine.
ingredients

1 spaghetti squash
1/8 cup of olive oil
salt & pepper to taste
marinara sauce (i like earth fare brand)
parmesan cheese

directions

preheat oven to 300F. cut ends off of spaghetti squash and then in half. scrape out seeds. brush on olive oil. salt and pepper to taste. line a baking sheet with aluminum foil and place squash on it flesh side down. bake for 40 minutes. when done, remove from oven and let rest until it is cool to the touch.

in the meantime, heat the marinara sauce on a pan.

when squash is cool, scrape out flesh with a spoon. then place it in the pan with the marinara sauce. stir just until squash is thoroughly heated. serve with parmesan on top.

csa noms: corn and bean polenta bake

this week, i started using recipes from a low glycemic cookbook. lots of awesome stuff in here. however, as usual, i made some modifications. for this recipe, i also changed the title. it was originally called corn and bean tamale pie. but – since my father grew up in southern california – i know what a real tamale is. and while this is DELICIOUS, it ain’t a tamale.

ingredients

1 onion, chopped

2 teaspoons minced garlic

2 green bell peppers, chopped

2 tablespoons olive oil

3 tablespoons cuman

3 medium tomatoes, chopped

1 (15 ounce) can black beans

2 ears of corn, kernels cut off of cob

1 tablespoon of fresh oregano

1/2 teaspoon salt

1/2 additional teaspoon salt (for polenta)

1/4 teaspoon of ground black pepper

1 cup uncooked coarse polenta

1 tablespoon whole grain flour

2 teaspoons baking powder

1 egg, lightly beaten

1/2 cup 2% milk

1 tablespoon melted butter

1/2 cup grated cheddar cheese

 

directions

preheat oven to 425F.

saute onions, garlic and peppers in olive oil over medium high heat for 5 minutes. add cuman, oregano, salt, pepper, tomatoes, black beans and corn. turn heat down to medium low. cook, uncovered, for 10 minutes.

in a separate bowl, mix polenta, flour, salt, baking powder, egg, milk and butter to form a thick batter.

pour bean and corn mixture into a 9×13 glass baking dish. spoon polenta over top and spread evenly.

bake for 30 minutes. remove from oven. add cheese to top. continue to bake for additional 5 to 10 minutes.

csa noms: baked eggplant pizza

so, this week’s eggplant went to a new adventure in two ways. 1. i wanted to make eggplant into something other than parmesan. 2. i’ve recently gone on a glycemic index diet at the suggestion of my doctor. luckily for me, pretty much everything in my veggie box this week is gi-friendly.

so to the google i went! and i came up with this. as usual, i degorged my eggplant first. (lay the slices on a paper towel and sprinkle each side with salt. let sit for 15 to 30 minutes. when finished, wash all the liquid and salt off of the pieces. pat dry.) this pulls all the bitter liquid out. also, per the suggestion in the original recipe, i layered sauce, then veggies, then cheese. i used organic spinach and mushrooms, eggplants and bell peppers from my csa box, and fresh mozzarella.

update: oct. 10

last night, i went to make these and realized i was out of eggs. :/ so i’ve come up with a new way of breading that is actually better than my old way! dissolve 3 tbsps of cornstarch in 1/3 cup of 2% milk. not only does it make the bread crumbs stick better when coating, it also holds them together better during baking. i will certainly be using this technique in the future!