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November 7th, 2011
Fun Fall Foods

One of the fun things I’m doing on my new adventure is to take a look at what comes in my veggie box from Organics To You each week, and either brainstorm our favorite meals or find new recipes to use the veg. I also signed us up for Cozi.com, which looks to be a really nifty tool for keeping a household organized. They also have recipes!

For this week, I’m thinking of making the Beef Orzo Skillet, to use the nice big bunch of spinach that came in the box. I already have ground beef and orzo on hand, and an oregano bush in my yard.

Some bell peppers came in the box, so I’m looking at this recipe either for a dinner, or for lunch boxes – Bean and Sausage Stew. I have dried red beans and anasazi beans, so if I’m feeling lively I’ll cook my own beans and skip using canned.

We got a bunch of swiss chard, so I’m looking at this Sausage & Swiss Chard Rigatoni recipe. I’m already buying italian sausage and parmesan cheese, so that can go in this too. I’ll probably sub the navy beans for black eyed peas, because I already have black eyed peas in the cupboard, along with the rigatoni.

I’m really the only one who likes brussels sprouts, so I’m just sauteeing those up for my lunch, one of these days.

We got some leeks, so I’m going to make a smashed potatoes & leek cheesy bake that I make that’s really easy and tasty. This involves simmering small red or yellow potatoes (cut up any larger ones) with the diced up leeks, then draining them when the potatoes are somewhat tender (just tender enough to smash). Save the water for savory bread! Then I mix the smashed potatoes & leeks with a little milk and some cheese, mash it into a casserole, sprinkle some more cheese on top, and bake it until the potatoes are fully tender and the cheese is melted. I don’t measure, but I estimate it’s about 4 or so small potatoes a person, the two leeks, maybe 1/2 cup of milk, and probably 3/4 cup of shredded cheese (whatever I have, parmesan, mozzarella, cheddar…). Oh yeah, it gets seasoned with ground black pepper. I don’t add salt, there’s enough in the cheese and we’re low salt around here. I’ve been known to add chopped bacon before baking…

The fresh pears will probably get turned into cobbler, or maybe I’ll make a compote to put on top of our morning oatmeal.

That leaves broccoli and carrots. Those are easy to use – soup, maybe, and steamed broccoli as a side somewhere.

Mmmm… tasty.

Posted by Claire at 11:05 PM | Good Eats | Comments (0) | Tweet This Post

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Claire Luna Lundberg