Saturday, August 30, 2008

Moosewood Restaurant's Swiss Chard Rolls With Low-Fat Cheese Filling

Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
(thanks Helen for lending it to me!)
as well as swiss chard, tomatoes, leeks, and basil from our CSA

  • 12 large Swiss chard leaves
  • 2 leeks, well-rinsed and minced (about 1 1/2 cups)
  • 1 t. olive oil
  • dash of salt
  • 3 scallions, minced
  • 1 1/2 pounds 1% cottage cheese (about 3 cups)
  • 2 T. chopped fresh basil
  • salt and ground black pepper to taste
  • 2 large tomatoes, sliced (optional)
  • 1 c. tomato juice
  • nonfat sour cream or yogurt

  1. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside.
  2. To prepare the cheese filling, saute the leeks in oil for 2 minutes. Sprinkle with salt, cover and continue to cook for 5 to 10 minutes, until tender and bright green, stirring often to prevent sticking. Remove from the heat. Add the scallions, cottage cheese, basil and salt and pepper to taste and mix well.
  3. Preheat oven to 350.
  4. Prepare a 9 x 12-inch nonreactive baking dish with a very light coating of oil or cooking spray. Cover the bottom with the tomato slices, if using, and set aside.
  5. Place about 1/4 cup of the filling in the center of each Swiss chard leaf. Fold the sides of each leaf toward the center, and then roll it up from the stem end to the tip to form a neat little package. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and voer tightly with aluminum foil.
  6. Bake for 30 to 40 minutes, until heated through.
  7. Serve the rolls with some pan juices spooned over the top and, in desired, garnish with a dollop of nonfat sour cream or yogurt.

Recipe Notes:
Serves 4 to 6
Preparation time: 30 to 40 minutes
Baking time: 30 to 40 minutes
Per 8-oz. serving: 125 calories, 15.9g protein, 2.1 g fat, 11.3 g carbohydrates, 1.9 g total dietary fiber

My Notes:
This was really good! I loved the combination of flavors. We had a lot of juice at the bottom of the pan, to the point I served it in soup bowls. The pan juice was absolutely delicious. If you are using the optional sliced tomatoes, either be prepared for yummy juice or maybe cut the tomato juice down a bit. This would be a nice recipe to make in winter, although I would rather omit the tomatoes then than have to use winter tomatoes.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Tuesday, August 26, 2008

Pioneer Woman's Crash Hot Potatoes

potatoes from our CSA

The Pioneer Woman

It took a lot longer than I expected to boil the potatoes. Luckily, Tim had to work late anyway. These are really, really good. If I liked potatoes as much as my mother does, I'd give them a 10. Make sure you use a LOT of olive oil, so the bottoms get crispy. I also drizzled a little extra olive oil over the top after 20 minutes of baking. These took a long time to make, so I think I'll wait until a weekend or we have guests to make them again. However, a lot of the time is just waiting, there's really no prep! Thanks, Pioneer Woman.

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Parmesan-Stuffed Chicken Breasts

Free-range chicken from the co-op and parsley from our CSA

Martha Stewart

Easy! This was very easy and quick to put together. I loved the lemon zest.

Per Serving:
429 calories, 6.1 grams fat, 81.9 grams protein, 35.8 grams carbohydrates, 1 gram fiber

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Sunday, August 24, 2008

Potato, Leek, and Corn Soup

Potatoes, leeks, corn, and parsley from our CSA

This recipe, adapted from SimplyRecipes.

This recipe is obviously vegetarian if vegetarian broth is used (vegan if the butter and broth are replaced). It's very easy to make. I used red potatoes with thin skins, so I left the skins on. I used kernels from two cobs of corn and added some imported grated parmesan at the end. Sprinkle with chopped parsley, and serve with crusty bread and a glass of wine.

My photo quality will probably continue to deteriorate as we go from 17 hours of sunlight to 7... it's too depressing to think about, so I'll leave it at that.

Tim's Rating: 10/10
Liz's Rating: 9/10

Friday, August 22, 2008

Zucchini-Chocolate Chip Cookies

A recipe found in the book Animal, Vegetable, Miracle by Barbara Kingsolver.


Very moist. You cannot taste the zucchini. (We actually used summer squash.) I think that I may reduce the amounts of cinnamon and nutmeg the next time I make these.

Tim's Rating: 8/10
Liz's Rating: 8/10

Squaw Corn

My Grandma Lois used to make this recipe while camping and has passed it down to my mother and now on to me. It's reportedly an old Girl Scout recipe, although I can't find a similar version online.
This recipe dates back to at least the 1950s. Since the use of the term "squaw" may now be considered derogatory, please let me know if you think the recipe title should be modified.
(Also corn and an onion from our CSA.)

  • 1 large onion, minced
  • 6-8 strips of bacon, cut into 1-inch wide pieces
  • 3 cups of corn kernels (cut from 4 ears of corn) or about 16-oz frozen corn
  • Kosher salt and freshly-ground black pepper

  1. Place onion and bacon in a large skillet and cook, over medium heat, until bacon is rendered and onion is soft and beginning to carmelize, 15-20 minutes. Remove some bacon drippings, if necessary.
  2. Add corn kernels and cook an additional 3-5 minutes.
  3. Season with salt and pepper.

Notes: The bacon will not be super crispy. If you want crispy bacon, cook it in batches first, remove, and drain on paper towels. Cook the onion in the bacon drippings and proceed with the rest of the recipe, adding in the cooked bacon at the end.

Tim's Rating: 9/10
Liz's Rating: 9/10

Friday, August 8, 2008

Beef and Scallion Stir-Fry

Martha Stewart
as well as scallions from our CSA

  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • Coarse salt
  • 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
  • 4 cloves garlic, minced
  • 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
  • White rice, for serving

  1. In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
  3. Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
  4. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Wednesday, August 6, 2008

K.M. Pizza Sandwiches

My high school "hot lunch"

  • white bread
  • softened butter
  • pepperoni (regular or turkey)
  • shredded mozzarella or "pizza blend" cheese
  • pizza sauce
    • 1 small can tomato sauce
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon oregano
    • 1/4 teaspoon garlic powder

  1. Warm pizza sauce in pot or microwave. Heat griddle. Butter two slices of bread. On non-buttered side, layer pepperoni, cheese, and 1-2 tablespoons sauce. Assemble sandwich with buttered sides out.
  2. Cook until brown on each side.
  3. Serve with remaining pizza sauce.

Tim's Rating: 10/10
Liz's Rating: 10/10

Tuesday, August 5, 2008

Stuffed Zucchini with Ham and Mushrooms

as well as zucchini, summer squash, and parsley from our CSA

  • 4 medium sized zucchini (at least 1/2 pound each) OR 3 large zucchini (3/4 pound each) OR 1 jumbo zucchini (2 pounds)
  • 4 Tbsp butter, divided
  • 1 medium onion, chopped (about 1 cup)
  • 10 ounces of fresh mushrooms, sliced
  • 1/2 cup finely chopped ham
  • 2 teaspoons finely chopped parsley
  • 1/2 teaspoon Worcestershire sauce
  • Salt, pepper, and cayenne to taste
  • 1/3 cup bread crumbs
  • 1/3 cup grated Gruyere or Parmesan cheese

  1. Preheat oven to 350°F. Wash and scrub the zucchini; slice each in half lengthwise and scoop out the seeds and pulp.
  2. Steam the zucchini halves until almost tender either using the traditional steaming method or by microwaving in a covered dish (cut side down) with 2 tablespoons of water for 3 minutes.
  3. Meanwhile, sauté chopped onions and sliced mushrooms 3 tablespoons of melted butter until soft. Stir in the ham, parsley, and Worcestershire sauce. Season to taste with salt, pepper, and cayenne. Divide the stuffing between the pieces of zucchini.
  4. Mix the bread crumbs and grated cheese together and distribute over the stuffed zucchini. Melt 1 tablespoon of butter and drip over the bread crumbs. Bake stuffed zucchini in a greased baking pan for 20-30 minutes.

My Notes:
I like this idea; I think I would like the result much more if I wasn't so tired of zucchini!
It's clearly easy to turn this into a vegetarian recipe by omitting the ham.

Liz's Rating: 8/10
Tim's Rating: 7/10

Saturday, August 2, 2008

Fresh Corn Risotto

Food and Wine and fresh corn from our CSA

  • 6 cups chicken stock or low-sodium broth
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped
  • 1 1/2 cups arborio rice (12 ounces)
  • 1/2 cup dry white wine
  • 1 cup white corn kernels (from 2 ears)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter, cubed
  • Salt and freshly ground pepper

  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
  2. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

My Notes:
This is a delicious recipe! It seems too simple, and obviously isn't very colorful, but it tastes great. I love the combination of the slightly-crunchy sweet corn kernels and the nuttiness of the Parmesan.

Liz's Rating: 9/10
Tim's Rating: 9/10

Grated Beet Salad with Blue Cheese

Beets from our CSA and this recipe.

  • 8 small beets
  • beet greens
  • 4 cloves of garlic, minced
  • olive oil
  • 1/2 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • olive oil
  • 2 scallions sliced
  • 4 ounces Gorgonzola

  1. Preheat oven to 350F. Scrub the beets and separate them from their tops. Line a heavy baking pan with foil and put the beets inside then drizzle with olive oil. Roast for about 60 minutes or until barely tender when pierced with a fork. Let cool, then rub off the skins with a paper towel. Grate the beets with a coarse box grater and set aside.
  2. Boil the fresh orange juice with the vinegar and sugar until reduced by half. Set aside to cool.
  3. Wash the beet greens thoroughly to remove all sand and grit, then slice into fine ribbons. Heat a little olive oil in a heavy frying pan and cook the garlic over medium until golden and soft. Add the beet greens and saute until tender. Let cool slightly.
  4. Toss the grated beets, greens, cooled orange juice dressing, scallions and crumbled Gorgonzola cheese. Taste and season with salt and pepper.

Recipe Notes:
"If a salad can be called rich, this is a rich salad. Beets have a sweet, dark earthiness, especially when roasted, that gets paired here with their own spicy green tops, shredded and cooked with garlic. We crumbled in a little Gorgonzola for savor, too, giving this salad a heft and a richness that we really enjoyed.

The thing that pushed this salad over the top for us, though, was using fresh orange juice for the dressing. We simmered it with vinegar into a concentration of sweet orange that spiked up the dark beet flavors beautifully."

My Notes:
This is so good. It tastes much better than it photographs :)
It was nice to get rid of 2 bunches of beets in one recipe. I have a lot more room in my fridge now! This is my favorite beet recipe so far. It would be a good side dish for a holiday event-- it's so beautiful!

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Friday, August 1, 2008

Basil Green Beans and Cherry Tomatoes

The Saint Paul Farmers' Market Cookbook
as well as green beans, basil, fresh garlic, and tomatoes from our CSA

  • 4 cups of green beans. steamed and cut into 1-inch lengths
  • 2 cups red and gold cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons fresh basil, finely chopped

  1. Mix all ingredients in a large bowl. Serve hot or cold.

My Notes:
It's great to find a recipe that uses all CSA ingredients except for olive oil, salt and pepper :)
I substituted two medium tomatoes for the cherry tomatoes.

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Zucchini Muffins

The Simple Recipes blog
as well as a large zucchini from our CSA

....AND this lovely new kitchen tool. Thanks, Mom!
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

  1. Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.
  2. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Recipe Notes:
  • Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make. No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough.

  • You don't need a mixer for this recipe.
  • If you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
  • For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

My Notes:
These are really good! I wish it used up more zucchini than it did-- I got 4.5 cups shredded zucchini from one medium-large zucchini. I froze the remaining cup and a half. I still have three large zucchini left, and more coming next Thursday! I have added a zucchini tag to this blog to help other people with lots of it!

Liz's Rating: 9/10
Tim's Rating: 9/10