Outta the Box
Sunday, September 9, 2012
Saturday, September 8, 2012
Organic Eggplant Bruschetta
If you are looking for an appetizer that will impress your family or friends, I recommend you try this. I combined two of my favorite recipes and it was delicious. My mom has already requested I make this for her when I visit later this month.
Easy Baked Eggplant |
Topped with Bruschetta = Yummy |
Organic Eggplant Bruschetta
Preheat oven to 350º
1 organic eggplant, peeled and sliced into 1/2 inch rounds
4 Tbsp. mayonaise
1/2 cup seasoned breadcrumbs
4 organic plum tomatoes, chopped
1/3 cup organic fresh basil, chopped
1/4 cup grated parmesan cheese
2 garlic cloves chopped
1/4 cup grated parmesan cheese
2 garlic cloves chopped
1 Tbsp. balsamic vinegar
1 tsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
- Peel and slice eggplant into 1/2 inch rounds.
- Spread Mayonaise on both sides of eggplant
- Pat eggplant slices in seasoned breadcrumbs on both sides
- Bake for 20 minutes, then flip and bake for 20 more
- Mix tomatoes, basil, parmesan cheese, garlic, vinegar, olive oil, salt and pepper and allow to sit about an hour or two.
- Top browned eggplant with bruschetta topping and enjoy!
Wednesday, September 5, 2012
Warm Swiss Chard and Mushroom Salad
My produce for the week of 9/5 |
Warm Swiss Chard and Mushroom Salad |
Warm Swiss Chard and Mushroom Salad
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bunch Swiss chard, cut into thin strips
- 10 cremini mushrooms, sliced
- 1/4 cup chopped onion
- 3 tablespoons balsamic vinegar
- 12 grape tomatoes, quartered
- 2 tablespoons crumbled blue cheese
- 1 pinch salt and ground black pepper to taste
Directions
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat.
- Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.
Tuesday, September 4, 2012
Turkey Veggie Meatloaf Cups
Turkey Veggie Meatloaf Cups |
Turkey Veggie Meatloaf Cups
1 pound of lean ground turkey
2 cups zucchini roughly chopped
1 red bell pepper chopped
1 cup onion chopped
1/2 c uncooked couscous
1 egg
1 Tbsp. dijon mustard
2 Tbsp. worcestershire sauce
bbq sauce
- Preheat oven to 400º and prepare 20 muffin tins with cooking spray.
- In a food processor, pulse vegetables until finely minced but not liquid.
- In a bowl, mix the veggie mixture with the turkey, couscous, egg, mustard and worcestershire sauce.
- Fill cups 3/4 full and add a 1/2 tsp. of bbq sauce to top of each cup.
- Bake for 25 min.
Monday, September 3, 2012
Organic Grilled Corn Salsa
Grilled Cheese Quesadilla with Organic Grilled Corn Salsa |
Last night none of us were very hungry because we went out to lunch after church and stuffed our bellies. Feeling uncomfortable, we then rolled to the beach and enjoyed the sun and surf. (It was an absolutely gorgeous day here on the gulf coast) Feeling pretty tired and still full at 7:30, I decided I had better prepare something for the family. This is what I came up with.
Organic Grilled Corn Salsa |
Organic Grilled Corn Salsa
2 ears corn on the cob, husks and silk removed2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
1/2 bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste
- Preheat grill to medium heat and lightly oil the grate.
- Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
- Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt and enjoy!
Saturday, September 1, 2012
White Button Mushrooms
Tossed Organic Garden Salad |
Plated up |
5 bone in pork chops
salt
pepper
1 can of golden mushroom soup
8 ounces white wine
1 pound organic white button mushrooms
Preheat a large saute pan over medium heat. Add a small amount of oil to pan and salt and pepper your chops. Brown chops on both sides. Mix together soup, white wine and mushrooms in a bowl and pour over chops once they are browned. Cover and cook for about an hour until tender. This makes a wonderful gravy which would be good served over rice.
Friday, August 31, 2012
To your health
I've been wanting to start a blog for a very long time and I just couldn't decide what my theme would be. So with much thought and many idol conversations with friends/family. I finally decided....My purpose in creating this blog is to share my love of organic vegetables and how I manage to cook with them on a daily basis for a busy household of 6. Why organic you say? I have many reasons for buying and eating this way; but the main reason is that is is much healthier for you because it is picked when ripe and when a fruit or vegetable is allowed to ripen on the vine as opposed to in a store room it is much higher in vitamins etc. I also like the fact that most of it is local and therefore we save on transportation charges and pollution. Another reason is that I love supporting our local farmers and finally it just tastes better!
After I get my box on Wednesdays, I bring it home and prepare everything for the week. I create our family, weekly menu based on what is in the box and then I get cooking!
This past Wednesday we had a wonderful London Broil that I marinated for 5 hours and my husband grilled. Along side I made these yummy roasted organic red potatoes and our family's favorite organic kale salad. My daughter actually did the happy dance when she saw this sitting on the table. Seriously.
Thursday night we had Tacos with this delicious organic grilled corn salad served up on top. Tonight we are having Pork Chops in a white wine organic mushroom sauce served with grilled squash with a piquant sauce and a tossed garden salad (organic - of course) I will let you know how it is (with pictures)
2 Tbsp olive oil
2 tsp salt free lemon pepper seasoning
Place quartered potatoes in a large ziplock bag and pour in olive oil and seasoning. Shake the bag and pour out onto baking pan. Bake at 450 for 15 minutes or until done.
Beautiful organic produce for this week 8/29-9/5 |
Roasted Organic Red potatoes |
Organic Kale Salad |
Organic Grilled Corn Salad |
Roasted Organic Red Potatoes
2 pounds organic red potatoes2 Tbsp olive oil
2 tsp salt free lemon pepper seasoning
Place quartered potatoes in a large ziplock bag and pour in olive oil and seasoning. Shake the bag and pour out onto baking pan. Bake at 450 for 15 minutes or until done.
Organic Kale Salad
1 bunch local organic kale, washed, stems removed, ribbon cut
1 organic carrot, washed, peeled and julienned
1/2 cup shredded purple cabbage
For dressing:
3 T Bragg Liquid Aminos or soy sauce
4 T olive oil
1 tsp chopped garlic
3 T lemon juice
Combine kale, carrot and cabbage in a bowl. Whisk together dressing ingredients and pour over vegetables. Toss lightly and enjoy!
Grilled Corn Salad
4 ears freshly shucked corn
1 green pepper, diced
2 roma tomatoes, diced
1/4 cup diced red onion
1/2 bunch fresh cilantro, chopped
2 tsp olive oil
salt and ground black pepper to taste
1. Preheat grill for medium heat, lightly oil the grate
2. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes or so. After cooling, slice kernals off of the cob and place into a bowl.
3. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
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