Peruvian Beef Kabobs and Tomato Basil Pizza

I used some of last week's produce in the following two dishes:

Peruvian Beef Kabobs

Magherita Pizza

Eggplant, Zucchini and Tomato Tian

I used this recipe from Cooking Light which used tomatoes, eggplant and zucchini from the CSA produce. I slightly modified and here is my version:

Ingredients

• 1/2 lb eggplant, sliced into 1/4 inch slices
• 1/2 pound zucchini, cut diagonally into 1/4-inch-thick slices
• Cooking spray
• 1/2 pound large beefsteak tomatoes, seeded, and cut into 1/4-inch-thick slices
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 3/4 c Panko breadcrumbs
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tsp dried Italian Seasoning
• 2 garlic cloves, minced
• 1/4 cup butter, melted

Preparation

1. Preheat oven to 375°.

2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3. Mix breadcrumbs, cheese and next 3 ingredients (through garlic) to processor. Sprinkle half of breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour butter over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Canned Tomatoes

The canning continues. I am a bit obsessed. I just love seeing the jars in my pantry and knowing they are waiting for me! The husband and I have become a good team and I am enjoying having a new hobby/job for us to do together. Although, as we canned last night, he asked "what, are we 70? Spending our Saturday night canning?" Maybe we should get some other hobbies, huh?

From the following website:

http://www.extension.umn.edu/distribution/nutrition/dj1097.html

Procedure
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter. Heat 1/6 of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes. Add citric acid to jars. See instructions under Acidification. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving a 1/2-inch headspace. Adjust lids and process.

Recommended Processes
(Crushed Tomatoes Without Added Liquid)

1. Boiling Water Bath:
   • Pints, 40 minutes
   • Quarts, 50 minutes

Lentil Barley Patties

Started with this recipe and then modified a bit.

Ingredients:

• 1 1/2 cups water
• 1/2 cup dried lentils
• Cooking spray
• 1 cup chopped onion
• 1/4 cup grated carrot
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 3/4 teaspoon salt, divided
• 3/4 cup cooked pearl barley
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup finely chopped cilantro
• 1/2 teaspoon coarsely ground black pepper
• 2 large egg whites
• 1 large egg
• 3 tablespoons canola oil, divided

Preparation

1. Combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.

4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

Served with CSA produce - steamed corn and roasted green beans and zucchini. I really liked these - especially with the cumin and cilantro. They took a bit of time and the kids didn't like them, so they probably aren't a recipe I'll repeat soon.

Zucchini Patties

Still working our way through the bountiful zucchini from our CSA box. I was looking for a main dish type recipe and found this Paula Deen recipe on food network.com. I modified a bit (didn't have any yellow squash) and made them last night. They are a bit labor intensive, but I really liked the flavor. The kids nibbled on them, but didn't love them. I ate them plain and husband mixed them into his pasta. As you can see from the photos, I served with whole wheat pasta and jarred tomato sauce and Roasted Green Beans.

Ingredients:

4 c shredded zucchini

1 c panko bread crumbs

1 c shredded Parmesan

1/4 c minced onion

2 eggs, lightly beaten

1.5 tsp Italian Seasoning

0.5 tsp salt

0.5 tsp black pepper

1/3 c butter

Directions

1. Shred zucchini and press between paper towels to remove extra water.

2. Combine zucchini through pepper and shape into 2 inch patties, pressing firmly. I also let them sit in the fridge for an hour to help them bind.

3. In a large non-stick skillet, melt butter over medium heat. Cook patties 3-4 minutes on each side, or until lightly browned.

4. I put them on a wire rack to let the butter drip off, as to not let them get too soggy.

Roasted Green Beans with Toasted Pine Nuts

This was the first time I had ever roasted green beans and OH MY, I will be doing it again. So good! Why have I been steaming them all this time when roasting gives them a slightly caramelized, smoky flavor? My 4 year old had about 4 helpings.

I put it over whole grain penne to make it a meal and topped with

Parmesan cheese. It would also be great as a side.

Ingredients:

1 lb green beans, trimmed

1/2 c diced onion

3 cloves garlic, minced

3 Tbsp olive oil

Salt and Pepper to taste

Toasted Pine Nuts and 1/2 tsp lemon zest for topping

Directions:

1. Preheat oven to 425

2. Toss green beans, onions, garlic, olive oil and salt/pepper in a large bowl and transfer to a roasting pan (I used a large jelly roll/cookie sheet).

3. Roast ~10 min, or until tender and lightly browned.

4. Toss with pine nuts and lemon zest.

Paula Deen Squash Casserole (aka hello butter and cheese and, oh yeah, some squash)

Ooh my, this was so good. Rich and savory and comforting. I served it for dinner with some brown rice and a fruit salad. The kids thought it was a bit onion-y, but I ate 3 servings.

Ingredients:

6 cups large diced yellow squash and zucchini

2 Tbsp olive oil

1 large onion, chopped

2 cloves garlic, chopped

4 Tbsp butter

3/4 c sour cream

1 c shredded cheddar cheese

1 c crumbled butter crackers

salt and pepper to taste

Directions

1. Preheat oven to 350

2. Saute squash in olive oil over medium low until is becomes soft and broken, about 15 minutes.

3. Put squash in colander and squeeze out excess liquid.

4. Saute the onion and garlic in the butter until fragrant and soft. Mix in squash, cheese and sour cream and pour into a greased casserole dish. Top with crackers.

5. Bake at 350 for 20-25 minutes, until lightly browned and bubbly.

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CSA - day two - Rachel Ray Tomato and Bean Soup

Day Two of using up the bounty of zucchini.

I made this recipe and followed it pretty closely. I didn't have green beans, so I left them out. I think the fresh basil is a really nice touch and elevates the flavor.

Couscous with Summer Squash and Carrot Puree

Trying to make a dent in the 15lbs of zucchini and summer squash we got Saturday from our CSA. I had this couscous with grilled zucchini and steamed broccoli and cauliflower.

Ingredients

3/4 c water (or broth for more flavor)

1 c whole wheat couscous

3/4 c yellow squash and carrots puree*

2-4 Tbsp butter

2 Tbsp shredded parmesan

Garlic Powder, Salt and Pepper to taste

Directions

1. Bring water or broth to a boil.

2. Stir in couscous, puree, butter, cheese and seasonings. Remove from heat.

3. Cover and let stand 5-7 minutes or until all liquid is absorbed.

*To make puree - steam the veggies until tender and place in a blender/food processor/magic bullet with water as needed to make a puree. Should look like baby food when finished.

World's Best Asparagus

This is my all time favorite recipe for Asparagus, courtesy of Cooking Light. The only change I make is doubling the sauce, which takes it out of the "light" category.

Roasted Asparagus with Balsamic Browned Butter Sauce

Whole Wheat Spaghetti with Swiss Chard

I modified this recipe from FoodNetwork.

Ingredients

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 1 bunch Swiss chard, trimmed and chopped
• 3 garlic cloves, minced
• 1 (14 1/2-ounce) can diced tomatoes with juices
• 1/4 cup dry white wine
• 1/4 teaspoon dried crushed red pepper flakes
• Salt and pepper
• 8 ounces whole-wheat spaghetti
• 2 tablespoons freshly grated Parmesan cheese
• 3 tablespoons toasted pine nuts

Directions

1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes.

2. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute.

3. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti.

5. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the cheese and pine nuts and serve.

Tuscan White Bean and Tomato Stew

Ingredients:

1 Tbsp olive oil

2 cups diced onion

3 cloves minced garlic

1 Tbsp fresh rosemary

1 tsp each dried thyme and sage

28 oz diced tomatoes (I use 1 can salted and one can unsalted)

3 cups cooked white beans

10 oz fresh baby spinach

12 oz cooked pasta (I used a blend of leftover bags, this time was orzo and elbows)

Directions:

1. Saute onion and garlic in olive oil over medium high heat, until onions begin to brown.

2. Add herbs and saute for 1 minute.

3. Add diced tomatoes and beans and bring to a boil. Add more water if you like your soup a little thinner. Reduce heat and simmer 10 minutes.

4. Add spinach and cook until spinach wilts.

5. Stir in pasta and serve.

Ratings:

4 thumbs up - both kids and both adults.

Peanut Ginger Noodles

Sauce:
6 Tbsp peanut butter
4 Tbsp soy sauce
1 Tbsp sugar
2-3 Tbsp warm water (add as needed for consistency)
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 tsp ginger (or use fresh)
3 cloves garlic, chopped

Noodles:
1/2 lb thin spaghetti
3/4 cup matchstick carrots
1 cup steamed broccoli
1/2 cup thinly diced red peppers

1. Put all sauce ingredients in a blender and blend until smooth.
2. Cook spaghetti, adding carrots for last 2 minutes.
3. Toss spaghetti with sauce, broccoli and red peppers.

Rating:
3/4 thumbs up (2 adult thumbs, 1 kid thumb)

Bowtie Pasta with Creamy Mushroom Sauce

I just made this (modified from Cooking Light) and everyone in my family loved it. Pretty quick too.

Ingredients
0.5-1 pound uncooked farfalle (bow tie pasta) - I used 3/4 a box
1 Tbsp butter
1 8oz pkg baby portabello mushroom, sliced
1/2 8 oz pkg sliced button mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
1 tsp salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/4 c shredded parmesan or romano cheese
2 tablespoons chopped fresh parsley


Preparation
1. Cook pasta and drain.
2. While pasta is cooking, melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
3. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally.
4. Remove from heat. Add the cooked pasta, whipping cream, cheese, and parsley, tossing gently to coat

Roasted Vegetable Lasanga

I made this tonight. It took eleventy-seven hours, but it was quite good. I followed the recipe, except that I used whole grain lasagna.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640301

Mediterranean Chickpea Salad

Good on it's own or as a sandwich filling in a pita or bread.

Ingredients:
1 c whole milk Greek yogurt
2 Tb lemon juice
1/2 t cumin
1 chopped red bell pepper
1/4 c chopped onion
1/4 c chopped cilantro
3 c cooked chickpeas

Directions
1. Mix all ingredients together and chill for at least an hour.
2. Enjoy!

Black Bean Tortilla Bake

Slightly modified this recipe. I assembled it in the morning before work and then baked it when I got home. Worked out great and everyone loved it.

Ingredients

1 garlic clove, minced

1/2 c chopped onion

1/2 c chopped red or green bell pepper

1/2 c chopped green onion

1 tsp cumin

1 tsp chili powder

1 8oz can tomato sauce

2 cups black beans, rinsed (if using canned)

1/4 c cilantro

1 cup shredded cheese

8-12 corn tortillas

Directions (make ahead):

1. Saute garlic, onions, peppers, cumin and chili powder over medium heat until tender.

2. Add tomato sauce and cook 5 minutes.

3. Remove from heat and stir in beans, cilantro and salt/pepper to taste.

4. Spray a 9in square or 1 qt baking dish with cooking spray

5. Layer tortillas, filling and cheese. Repeat twice.

6. Top with cheese.

7. Cover and refrigerate.

8. When ready to bake, remove from fridge for 30 minutes and bake, covered, for 20 minutes and uncovered for 10 minutes.

Black Bean Pizza

Ingredients:

1 pizza crust (I use this one, but do it in the bread machine)

1 can black beans (or 1-1.5 cups cooked black beans)

1 diced tomato

1/3 cup chopped cilantro

0.5 tsp cumin

0.5 tsp oregano

salt and pepper to taste

Toppings:

Cheese, lettuce, tomatoes, sour cream

Directions:

1. Make pizza crust

2. Cook black beans, tomato, cilantro, cumin and oregano to boiling. Reduce heat and simmer 10-15 minutes.

3. Puree bean and tomato mixture

4. Spread bean mixture over pizza crust, top with cheese and bake at 425 for 8-10 minutes, or until cheese is browning

5. Remove from oven and let cool a bit.

6. Top with shredded lettuce and tomatoes.

Tomato Basil Soup

Pretty quick and easy.

2 - 28oz cans Diced Tomatoes (I sometimes do a mix of 14.5 oz cans with and without salt)

2 cloves garlic, minced

1-2 Tbsp olive oil

4 0z (1/2 block) lowfat cream cheese, softened

1/2 - 1 cup milk

1/2 c chopped fresh basil

1. Saute garlic in olive oil until fragrant.

2. Add tomatoes (undrained) and bring to a boil.

3. Reduce heat and simmer 10 minutes or so.

4. Stir in cream cheese, basil and milk and stir until cream cheese is melted.

5. Using an immersion blender or regular blender, blend until smooth and creamy.

I often stir in cooked sea-shell pasta to make it a filling one dish meal.

Penne with Rosemary Tomato Cream Sauce

Not too healthy, but oh so yummy!

Ingredients:
1 28oz can whole tomatoes
2 Tb olive oil
2 cloves garlic, chopped
1/3 c heavy cream
1/4 c shredded Parmesan cheese
1 Tb butter
1 sprig rosemary, chopped finely

1 lb penne, cooked

Directions:
1. Slightly puree tomatoes and juice (I use my immersion blender)
2. Heat oil and saute garlic and rosemary for 1-2 minutes.
3. Add tomatoes and cook until thickened.
4. Add cream and cook over low heat until sauce is thick enough to coat pasta.
5. Add cooked pasta to sauce and stir in butter and cheese.