Going Organic

I feel comfortable to say that 2008 was the year of "Going Green", it became trendy and popular. Everywhere you turned everyone was talking about conservation and companies jumped on the band wagon. In addition to the "Going Green" trend, the market was flooded with the “organic” label. And with the fancy title of organic fruits and veggies doubled in price. I’m sure you’ve all read about the benefits and touts of how great organically grown items from fruit to open range meat so I will spare you. However since the economy is tumbling down most can’t afford to splurge on these new luxury items, and in turn many local farmers are having hardships. There is a solution and behold the CSA also known as “Community Supported Agriculture”. CSA’s are a great advantage to the community and yourself. For cheaper than you’d pay at the supermarket, you can get a bushel full of fresh, organic produce delivered or available for convenient pickup. And you’re helping out another family farm! What better satisfaction is there knowing that you’re helping to sustain a family’s livelihood.

Now I understand that sometimes the subscriptions/membership can seem steep, however I have found that if you are willing to put a little “sweat equity” into the farm they are more than willing to drop the price or work out a labor for food system. After all, these families would have to pay others to help harvest their crops otherwise.This barter system is what I have set up for my family this year, and I’m so excited. I come from a family of farmers/ranchers and am eager to get back out in the country and do a little work. The CSA that I am working with will be a one-stop shop will produce, fresh honey, open range poultry, pigs and cattle (Top Texas beef). So not only will we get these great fruits of our labor, my lil monster will have the fun experience of farm life once a week. I’m waiting for the picture perfect photo of him chasing those chickens, hehe.In addition to the CSA that I’m working with, I have found a Fruit Farm. And like the CSA Farm, this fruit farm needs helpers. So I will be working with them to help care for the peach trees and come berry season my lil monster can come get his fill on fresh peaches and berries of all kinds.

Now for the savings portion. By working together with these CSA’s I imagine that I will be saving at least $1000 in produce expenses alone. I’m looking forward to filling my pantry with preserves, jams and pickled items and saving on these items as well. Of course one could argue that time is money and though I might be saving money in my pocketbook, my hourly worth is much more than the benefits of produce. I am looking at it another way, this time will be quality time spent in a somewhat charitable contribution to my family and my community. And best of all it is time that we will be working together. And a family that does things together, stays together.

To find you own local CSA to get involved with or just become a member of one check out these links.

http://www.localharvest.org/csa/
http://www.csa.com/

Very Sneaky Veggies

I know we all struggle to eat our veggies, let alone the mountain of a task in getting a picky toddler to as well. With such a fast paced life I have found that we end up feeding Chase quick fix foods, and what's a quicker fix than chicken nuggets or raviolis? But I hate feeding him full of fatty foods and God knows what else is in those things. And of course who would want to eat those weird looking green things when you've got yummy chicken nuggets in front of you. I know that all mom's have a fun time trying to get our kids to eat fruits and veggies so I have collected a few of my no-fail tricks.

Jessica is an artist when it come to disguising food, her book Deceptively Delicious has great advice and recipes on how to sneak veggies into common foods. And likewise Missy, The Sneaky Chef uses purees to hide those important ingredients.

While making your own purees is a great idea, and maybe I'll start doing that this year. But I honestly just found it much easier to buy jars of baby food. But the recipes still work with the jarred stuff.

So one of my favorite recipes is from Jessica and it's making your own chicken nuggets! This is an ingenious idea and works wonders. Instead of using chicken chunks like her recipes called for, I blended my all of my ingredients together and made it the consistency of a crabcake or salmon patty. A quick dip in the skillet and they're ready to eat. OR you can make bunches (with different veggies) and freeze them. Then you've got your own go-to chicken nuggets. I did find however that they work best if you put them in the oven for reheating.

Pancakes with power are a great way to start the morning off right. Jessica also has a sneaky recipe for pancakes, or waffles work too, that includes blending sweet potato puree into the mix. This makes the pancakes a fun orange color, perfect for Halloween, and they taste great with cinnamon and nutmeg. Or is you have little girls, try using beet or plum puree for pink and purple pancakes. What better idea for a girls slumber party.

Of course I've already told you guys about my Pea-za. Where I sneak pea puree into spaghetti sauce for mini pizza. This is a fun way to cook with your kids too, just make sure they don't see the pea puree.

And what kid could resist a sloppy joe? Cooking Light has a yummy sloppy joe recipe that includes green bell peppers and corn. I just make sure to chop the peppers up really well, and even though you can see the corn, my picky toddler loves it.

Cauliflower is the miracle veggie. I say this because you can puree it, and then sneak it into almost any dish. It quickly takes on the flavor of anything it is used with. So stick it in your mashed potatoes or mac'n cheese.

I recently got an email from Parents.com about some more easy ways to get kids to eat their veggies and I pulled out my favorites for you...



Roasted Red Pepper Soup
Puree a 12-ounce jar of roasted red sweet peppers packed in water (drain it first) with a garlic clove. Heat puree, 1 cup low-sodium chicken broth, and 3 tablespoons tomato paste on medium until warm, about 5 minutes. Stir in 1 tablespoon fresh basil, a smidge of honey, salt, and pepper.

Crinkly Carrot Fries
Slice 1 pound of carrots into 1/2-inch-wide sticks using a crinkle cutter. Toss with 1 tablespoon olive oil, 1/4 teaspoon dried thyme, and 1/4 teaspoon salt. Bake at 400 degrees F. for 15 to 20 minutes, or until soft, on a parchment paper-lined pan.
Tip: Great for toddlers 12 months and up.





Mini Vegetable Cakes
Combine half an 8-1/2-ounce package corn-muffin mix with 1 egg white and 3 tablespoons water. Stir in 3/4 cup shredded zucchini and 1/2 cup chopped canned beets. Drop batter by the tablespoon into 2 tablespoons hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.









Sweet Potato-Parsnip Mash
Peel and cut 12 ounces of sweet potato and 2 parsnips into 1-1/2-inch pieces. Boil in lightly salted water for 15 to 20 minutes, or until tender. Drain and return to pot with 1/3 cup apple cider, salt, and pepper. Mash until nearly smooth.



Pumpkin-Peanut Butter Soup
Cook 1/2 cup chopped onion in 1 tablespoon hot olive oil on medium for 4 minutes, or until tender. Stir in a 15-ounce can pumpkin puree, 2 cups low-sodium chicken broth, 1 cup water, 1/4 cup peanut butter, 1/4 teaspoon curry powder, and 1/4 teaspoon salt; heat through. Swirl plain yogurt on top of each bowl.


Breaded Asparagus
Dip 8 ounces trimmed asparagus spears first in all-purpose flour, then in beaten egg, and then in panko bread crumbs. Drizzle asparagus with 1 tablespoon olive oil. Bake in a single layer at 450 degrees F. for 10 minutes, or until golden. Serve with honey-mustard dip. (I think this would work with green beans too!)







Cheesy Spaghetti Squash
Place half of a 2-1/2-pound de-seeded spaghetti squash, cut side down, in a baking dish with 2 tablespoons water; cover with wax paper. Microwave on high for 10 to 12 minutes, or until tender. Let cool slightly, then scrape strands from squash. Toss with 1 cup pasta sauce and 3 tablespoons shredded Parmesan cheese.




Who knew there were so many ways to eat veggies? I hope these ideas help you as much as they have helped me fix my finiky eater.

Salmon Cakes with Creamy Ginger-Sesame Sauce

I apologize for the late posting of this - I don't know what happen, lost track of time and forgot, hey today's not Monday, it's Tuesday! So on that note, the first day back after a long weekend can mean a rushed and hectic day so dinner needs to be something quick and simple. These yummy salmon cakes are a fresh approach to the traditional. With less fat and more kick they'll get your taste buds jumping and butt in gear ready for the rest of the week. I'm serving them with a big heaping of yummy bean salad. What goes better than smooth and creamy than something crunchy?

Menu: Salmon Cakes with Creamy Ginger-Sesame Sauce, Asian Style 3 Bean Salad

Salmon Cakes with Creamy Ginger-Sesame Sauce

Ingredients:
6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

1. In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat.
   
2. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm.
   
3. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
4. Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork.
   
5. Add the egg and mix well.
   
6. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well.
   
7. Shape the mixture into 12 patties.
   

   Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:

1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

Asian Style 3 Bean Salad

Ingredients:

1 pound string beans, trimmed and cut into 1-inch pieces

1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt

1. In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
2. Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
   

Oh I'm so hungry I gotta get in the kitchen and make these babies up!

Photos and recipes courtesy of FoodNetwork.com

Crockpot Vegetable Minestrone

I like to make Monday dinners ahead of time because we all know how hectic Monday mornings are and by the time 5 o'clock rolls around I'm beat and don't want to deal with cooking. So last night I whipped this little goody up, well actually all I did was open and pour, open and pour, open and pour, ok you get the picture.

Menu: Crockpot Vegetable Minestrone and garlic bread sticks

Crockpot Vegetable Minestrone

Ingredients:
1 bag of frozen mixed vegetables or you can do what I did and use up all the leftover bags of various veggies in you freezer, I had corn, peas and carrots. I added a can of lima beans also.
1 can of diced tomatoes
1 box of beef broth
1 packet of onion soup mix
2 cups of pasta shells

1. Set your crockpot to a quick time like 4 to 6 hours because this really doesn't need to cook, you're just warming everything up.
2. Pour your frozen veggies, tomatoes (juice and all), beef broth and soup mix in the crockpot. Stir together and allow to cook.
3. 45 minutes prior to serving, add your pasta. Keep a close eye on your pasta shells, you don't want them to overcook.
4. When you're ready to serve pop the frozen bread sticks in the oven for about 8 minutes. When they're crispy, serve with your soup.

Super easy, simple supper. If you want you could even add some ground hamburger to make this even more hearty and filling.

Black Bean Quesadillas w/Corn Salsa

Beat the mexican night blahs with this great recipe. My husband is usually the first one to ask "where's the meat" but even he is a fan of these great healthy quesadillas. I try to make this on a Monday or Thursday night since the recipe calls for red bell peppers and their shelf life (at least in my fridge) is not more than a few days. This recipe for dinner is from one of my favorite sites - Cooking Light.

The Menu
Black Bean Quesadillas w/Corn Salsa
Salsamole & Tortilla Chips
Southwest Style Ensalada
Spanish Style Rice *optional addition


Black Bean Quesadillas w/Corn Salsa

Heating all of the quesadillas at the same time in the oven is
faster than cooking them one at a time in a skillet.


Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese

Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped

To prepare the quesadillas, preheat the broiler.

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Salsamole & Tortilla Chips

1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/4 teaspoon salt
1 garlic clove, minced
1 serrano chile, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 ripe peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped

Combine the red onion, lime juice, cider vinegar, salt, garlic, and serrano chile in a medium bowl. Add cilantro, avocado, and tomato; stir well. Serve immediately.

Southwest Style Ensalada

I just buy a bagged salad, add a tomato, cucumber and red onions. Our family loves ranch dressing so to spice up the dressing I add a few shots of tabasco sauce and mix. Viola, fast and easy southwest flair to your standard salad.

*For an additional side you can serve your favorite boxed brand of spanish style rice and add a can of drained and rinsed tomatoes. Adding rice adds more starch to this already full meal though so please note that the health factor for this meal will decrease.