I think my favorite part of cold weather is eating stews and soups. I don’t know if I am a lazy eater or what, but having an entire meal in one bowl is so appealing to me. And when the soup/stew creates leftovers, this is a bonus to me. This recipe is full of veggies that I had and it was a complete meal full of lentil protein and veggie vitamins. I made a quick batch of “beer bread” with it to offset the healthiness of this recipe. In case you are wondering, beer bread is easy to whip up, does not include yeast, but instead includes, among other things, butter, white flour, and a can of beer.
Sweet Potato and Lentil Stew
2 tablespoons canola oil
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped (I added another carrot instead of celery)
1 bay leaf
1 garlic clove, minced
1 1/2 teaspoons curry powder
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves (I omitted)
Coarse salt and black pepper
Plain low-fat yogurt, for serving
1.In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
2.Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
3.Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
This is from wholeliving.com
1 lb ground veal
1 pint grape tomatoes
1 huge head of cabbage
1 bunch collard greens
1 head cauliflower
2 ct bell peppers
2 ct eggplant
1 dz pasture raised chicken eggs
1 lb breakfast patties
3 lbs yukon gold potatoes
1.5 lb bag organic oats
1 bunch beets with tops
1 lb fingerling potatoes
3 lbs turnips
Quarter peck Melrose Apples
I am going to try to catch up on some posts after a friend kindly reminded me that I have not been posting. 🙂
After receiving week 19, I made some stuffed cabbage rolls and collard greens for the first time ever (on different days) which both turned out well so that was great. We are also having lots of stir fries to chip away at the neverending head of cabbage.
Week 20 brought a great breakfast including sausage with bacon- pure genius right there! I am also working on some other ideas for this produce.
Kohlrabi is one of those vegetables that I’d never heard of before last year when we started getting local vegetables from a CSA. Perhaps it’s the only one we had that I’d really never even knew existed. I can’t remember what we did with it last year but it wasn’t much of a success. So when we got another last week from the Fresh Fork, I wanted success!
A bit about kohlrabi: The low-calorie plant is high in dietary fibers and contains the dietary minerals selenium, folic acid, vitamin C, potassium, magnesium and copper. A cup of it has over 100% of your daily vitamin C requirements. It is in the cabbage family and the flavor of kohlrabi can be described as similar to raw broccoli stems mixed with cabbage, turnip and radish, but slightly sweeter.
Here is a better picture that I found online.
Fresh Fork being the awesome CSA that it is, sends out a weekly newsletter including some recipes of things that are in the bag. I decided to try the Roasted Kohlrabi recipe from the newsletter.
1 large kohlrabi
1 tablespoon olive oil
1 tablespoon garlic
Salt and vinegar
Preheat your oven to 450 degrees. Remove the root end, leaves, and peel/slice off the thick outer layer to expose the inner flesh. Dice the kohlrabi into approximately 0.5 inch pieces.
Toss the diced kohlrabi with olive oil, garlic, and salt. Add some coarsely chopped onion pieces if you like, half way thru roasting. Roast in a roasting pan (not cookie sheet) so that you may toss them over every now and then. You want to cook them until the bottom starts to stick then toss and repeat. It will take about 45 minutes to cook.
After you remove them from the oven, drizzle with balsamic vinegar and serve warm.
If we get these again, I’d be happy to eat them!
1 half gallon apple cider
1/2 lb leaf spinach
1 bunch swiss chard
1 bunch leeks
1 head broccoli
4 oz piece brie
1 head kohlrabi
2 ct winter squash (butternut)
Quarter peck pears (approx 4-5 depending on size)
I regret not getting a better picture here, but I was in crazy mode preparing for guests to arrive on short notice.
The kohlrabi is in the back and center, and the broccoli came with large steams and leaves attached. It was impressive.
I tend to use the crock pot more in the fall and winter than in the summer and spring. I love the feeling of having dinner prepared before I even eat lunch. This particular recipe is a shorter one and doesn’t encompass a whole meal, although you could probably add veggies to it. But it is definitely worth trying. I’ve heard if you turn the crockpot on before work and keep it on warm after 4 hours, it is still good. I posted it on a “mom board” I am a member of and people rave about it. You can always freeze your leftovers or use them to make a sandwich.
I use the crockpot liners for easy clean-up.
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons lite soy sauce (I use low sodium version)
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle
with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
1 lb ground Italian sausage
1 large pizza dough shell, rolled in a ball and frozen
1 bag of heirloom corn chips
1 16 oz jar of Blaze Gourmet salsa
Approx 1.5 lb onions (about 2 medium candy onions)
Approx 2 lbs tomatoes for making sauce
2-3 hot banana peppers
It’s pizza week! We also received a bag of corn chips that even the kids ate on the way home along with a jar of our favorite brand of salsa- Blaze Gourmet.
I’ve never made anything but plain or blueberry pancakes before, but I had a half a can of pumpkin in the fridge so I decided to try some pumpkin pancakes. I have two little ones at home with a cold, so I thought something kinda healthy but fun would be a good RX. The flavor of these is like pumpkin pie! And with some maple syrup (real, not fake) on top, these were fantastic!
Pumpkin pie pancakes
Makes about 4 pancakes
- 1 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice (click for recipe if you don’t have on hand)
- 1 1/2 tbsp brown sugar
- 1/2 cup canned pumpkin
- 1 cup milk
- 2 eggs
- 2 tsp oil
- 1 tsp vanilla
- cooking spray
Mix together dry ingredients in one bowl. In another bowl, mix together canned pumpkin, milk, eggs, oil, and vanilla. Combine wet ingredients with dry ingredients and mix together until there are no more dry spots. Do not over- mix.
Heat skillet on medium heat. Spray with cooking spray and pour batter onto pan. When the pancake starts bubbling and the edges start to set, flip. Repeat with rest of batter.