Since it's already Wed. I'll just include several recipes that we enjoyed last week and this week. Since our veggie co-op started again you'll probably be seeing me use lots of recipes over the next several months that contain vegetables you may have never tried or may not care for (arugula, endive, turnips, Swiss chard, kale, escarole, spinach, cauliflower, broccoli, etc...). If taste buds & the foods you end up liking are developed in
utero than this baby should LOVE greens!
Caden's even getting several servings of his "leaf veggies" each day (either cooked or raw in a smoothies). Maybe one of the recipes will help your family find a way to eat your greens that you just couldn't stand before. Happy cooking!!
Kale & Banana SmoothieI got the idea from the following link
http://allrecipes.com/Recipe/Kale-and-Banana-Smoothie/Detail.aspx but altered it a bit.
1-2 c. kale (remove the stems and tear leaves into pieces; we used about 2 c.)
1 banana
1 c. milk (yesterday I used 1/2 c. raw milk, 1/2 c. water, 1/4 c. cream, 4 ice cubes)
1 T.
flaxseed meal
1 tsp. agave nectar
1/2 tsp. vanilla
Place all ingredients in a blender and blend on high until the kale is completely liquefied (1-2 minutes).
Homemade Buttermilkhttp://www.thefamilyhomestead.com/homemadebuttermilk.htmWhen we got back from being out of town last weekend some of our milk tasted a bit sour. I decided to go buy a small carton of cultured buttermilk to use as a starter for making my own. Just follow the directions on the link above for WONDERFUL buttermilk! I've used it in tons of recipes this week and it's a great way to get more cultured foods into your diet. I left my 2 qt. canning jar filled with the milk & 1/2 c. store bought buttermilk in the dark cupboard overnight. In the morning it was perfect!
Buttermilk Wheat BreadThis recipe is from the West Bend Automatic Bread & Dough Maker booklet.
10 ½ oz (1 ¼ c. + 1 T.) Buttermilk, warmed to 90-100 degrees
2 c. whole wheat flour
1 c. bread flour
2 T. brown sugar (may use honey, but combine with buttermilk)
1 ½ tsp. salt
¼ tsp. baking soda
2 T. butter
1 ½ tsp. bread machine/fast rise yeast (or 2 tsp. active dry yeast)
Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker. Program for Whole Wheat and Medium bread color. When done, turn off & remove bread from pan. Cool on rack before slicing.
Makes excellent sandwich bread!Wheat Germ Whole-Wheat Buttermilk Pancakeshttp://allrecipes.com/Recipe/Wheat-Germ-Whole-Wheat-Buttermilk-Pancakes/Detail.aspxI followed the recipe from the link above except I used regular whole-wheat flour instead of w-w pastry flour. I can't remember now if I used olive oil in place of the canola or not. We also used our electric griddle instead of a frying pan.
Whole Wheat Honey Banana Muffins(this is my new favorite banana muffin recipe...so moist & yummy!!)
http://www.recipezaar.com/Whole-Wheat-Honey-Banana-Muffins-115432Followed the recipe exactly (used 4 bananas for the 2 c. mashed). Made 24 regular sized muffins plus 12 tiny muffins! Also, I baked mine for 18 min. instead of the 15.
Here's my sweet boy with carrots from our garden. Evidently the soil wasn't loose enough b/c all our carrots are short and squatty...but at least they still taste good. We used them in Mary's lentil soup yesterday.
Mary’s Lentil Soup4 T. olive oil
2 medium onions, chopped
2 garlic cloves, crushed
1 stalk celery, chopped
1 lg. carrot, chopped
1 c. red lentils (or brown)
28 oz. can crushed tomatoes
8 c. chicken broth (vegetable broth may be used)
¼ c. fresh parsley, chopped
¼ c. fresh cilantro, chopped (I used 1/2 c. b/c we had LOTS from co-op)
1 tsp. cumin
1 tsp. turmeric (this is what gives it flavor/color)
salt & pepper (we didn't use any)
In a large pot,
sauté onions and garlic in olive oil until soft. Add chopped celery and carrots and
sauté a few more minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 hr. (Mine ended up simmering 2 hrs and was delicious!)
Mom's Spaghetti SauceI use this sauce recipe in Leanna's Stuffed Shells (recipe below).2, 15-oz cans tomato sauce
1 T. dried basil
1 tsp. oregano
1/2 tsp. garlic salt
When using the recipe for spaghetti I also add:
1 lb. ground beef and 1/2 onion, chopped. Brown both, drain fat and add to the above sauce.
Leanna’s Stuffed Shells
1 box jumbo shells, cook & drain
26 oz. can spaghetti sauce (I use 30 oz. homemade if not in a hurry):
- (Hunt’s garlic & herb is good)
1-2 c. small curd cottage cheese (we used 1 c.)
2 ½ c. mozzarella (for stuffing)
½- 1 c. mozzarella (for topping)
grated Parmesan cheese (optional)
½ tsp. garlic powder
salt & pepper to taste
1 pkg. spinach, chopped (thaw & drain if frozen; we used 8 oz. fresh that I cooked before adding)
Cook shells according to package directions; set aside. Pour just enough spaghetti sauce on the bottom of a 9x13 pan to coat; use the remaining sauce at the end. Mix the cottage cheese, mozzarella, egg, garlic, spinach, salt & pepper. Stuff each shell with the mixture and line the pan with shells. When all shells are filled, top them with the remaining spaghetti sauce followed by the remaining mozzarella (and Parmesan if using). Bake at 350 for 30 minutes (may want to cover dish for first half of bake time).
Gratin of KaleThis recipe comes from 500 Treasured Country Recipes by Martha Storey. The first time I made this we actually used Swiss chard. The second time I used a combo of kale & Swiss chard and we added it to our breakfast burritos (scrambled eggs in a tortilla). We all went back for seconds...including Caden!1 lg. bunch kale (about 1 lb...I actually weighed mine b/c my "large bunch" wasn't 1 lb. so I grabbed more)
2 c. water
1 lg. clove garlic, chopped (I used 3 smaller cloves)
2 T. olive oil
2 T. grated Parmesan cheese
2 T. bread crumbs (I used the food processor on the heal from our homemade bread)
salt & pepper to taste
1. Rinse the kale in cold water to remove any sand. Trim off and discard the stems.
2. In a large saucepan, bring 1 c. water, lightly salted, to a boil. Add the kale (or Swiss chard), cover, and steam over med-high to high heat for 5-7 minutes. Drain and cut into 2-in. pieces.
3. In a large skillet, saute the garlic in the oil for 30 sec (I actually did it longer). Add the kale and remaining cup of water. Cover. Cook over high heat, stirring often, for 10 minutes, or until the kale is tender. (I had to take the cover off for the last few minutes of cook time to allow the excess water to evaporate). Add the Parmesan and the bread crumbs. Season lightly with salt and pepper. Serve immediately.
Roasted Garlic Cauliflowerhttp://allrecipes.com/Recipe/Roasted-Garlic-Cauliflower/Detail.aspxI followed the recipe except I only used 4 small cloves of garlic (didn't come close to the 2 T. recommended). I also added some shredded Parmesan along with the grated. Don't forget to salt it (it needed it).
Sorry again for not posting my menu plan but hopefully the recipes will help.