Zucchini Muffins

http://pinchofyum.com/honey-olive-oil-zucchini-muffins

Garden Vegetable Soup

http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe.html

Roasted Beet, Goat Cheese, and Fennel Salad

For the salad:
2 large beets (1 pound)
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
1/4 cup chopped walnuts, toasted
4 oz crumbled goat cheese (chevre)
2 Tbsp snipped fresh chives

For the lemon vinaigrette:
3 Tbsp lemon juice
1 Tbsp finely chopped shallot
1 1/2 tsp Dijon-style mustard
1/2 tsp finely shredded lemon peel
1/2 tsp honey
1/3 cup olive oil

1. To make vinaigrette: in a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil. Cover and set aside.
2. To make salad: Preheat oven to 400 degrees. Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
3. In a medium bowl, combine beets, 1/4 tsp salt, 1/4 tsp pepper and 3 Tbsp of the vinaigrette.
4. In another medium bowl, combine fennel, 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbsp of the vinaigrette.
5. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnets, fennel, goat cheese, and chives.

Source:  http://www.bhg.com/recipe/salads/roasted-beet-goat-cheese-and-fennel-salad/

Try #1 - July 18, 2015
This was good!  And the fennel didn't even taste like fennel... my favorite kind of fennel.  Just provided a nice crunch to the salad.  I used feta cheese with it.

Zucchini Pancakes

3 medium zucchini, peeled and shredded
3/4 tsp salt, divided
1 medium onion, finely chopped
1 Tbsp unsalted butter
2 eggs, slightly beaten
1/4 cup unsifted all-purpose flour
1/8 tsp tsp pepper
Oil for frying

1. Place zucchini in a colander and sprinkler with 1/2 tsp salt and set aside for 30 minutes.
2. Squeeze as much liquid as possible from zucchini with your hands; set aside.
3. Saute onion in butter in a medium size skillet until softened, about 3 minutes.
4. Transfer zucchini and onion into a large bowl. Stir in eggs, flour, remaining 1/4 tsp salt and pepper.
5. Pour oil into clean skillet to a depth of 1/8-inch and heat. Drop slightly rounded tablespoons of zucchini batter into oil. Flatten batter to 3-inch diameter with back of spoon. Cook 1 minute on each side or until golden. Remove pancakes with slotted spoon and drain on paper towels. Keep hot until all pancakes are cooked. Serve immediately.

Source: VFW "Summertime Cooking"

Red Wine Vinaigrette

2 Tbsp Dijon mustard
1 1/2 Tbsp red wine vinegar
2 tsp red wine
Pinch of fine sea salt
Pinch of sugar
1/4 cup olive oil

In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.

Note: This dressing will keep in the refrigerator indefinitely.

Source: Delancey, Molly Wizenberg

Tomato and Corn Salad with Shallot Vinaigrette

For the vinaigrette:
2 small or 1 medium shallot (about 50g), minced
1 medium clove garlic, minced
5 Tbsp red wine vinegar
1/2 cup olive oil
1/8 tsp sugar
A good pinch of fine sea salt, or more to taste
4 or 5 basil leaves

For the salad:
2 large beefsteak tomatoes, or 6 smaller tomatoes
1 or 2 handfuls of cherry tomatoes
Raw kernels from 1 ear of corn
Crunchy salt, such as Maldon or fleur de sel
A few fresh basil leaves

Make the vinaigrette (start 1 1/2 hours ahead of time):
1. Stir together the shallots, garlic, and vinegar in a small bowl. Set aside for 1 hour - or even a couple of hours, if you have time. You're looking to soften the flavors of the shallot and garlic, so that they no longer taste raw; they should taste lightly pickled.
2. Whisk in the olive oil, sugar, and salt. Add the basil leaves, bashing them with the whisk to bruise them and release their oils. Let sit for another 30 minutes. Before using, remove and discard the basil leaves, and taste for salt.

Assemble the salad:
1. Slice the tomatoes into 1/2-inch-thick rounds. Arrange them on a platter. Halve the cherry tomatoes, and strew them around the tomato slices. Scatter the raw corn kernels on top. Season with a good pinch of crunchy salt.
2. Spoon the vinaigrette liberally over the whole platter - 1/4 cup wouldn't be too much; you'll want extra for eating with bread - and then snip the basil leaves into strips over the top.

Note: Leftover vinaigrette can be covered and stored in the refrigerator for up to 3 days. (After that point, the flavor of the garlic and shallot can get too strong.) Bring to room temperature before using.

Source: Delancey, Molly Wizenburg

CSA Week 1

Apricots
Red Cherries
Garlic Scapes - pesto
Head Lettuce - salad
Beets - beet salad, or spring beet soup, or vinegret salat
Spinach - salad, crustless spinach quiche
Clover Sprouts - salad
Lacianato Kale - massaged kale salad
Shelling Peas
Fuji Apples
Fava Beans
Mint - quinoa salad, mint yogurt sauce for kabobs
Spring Onions - use like green onions
Rhubarb - rhubarb streusel muffins
Asian cucumbers - Salad

Garlic Scape Pesto

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes (or use half scapes and half herbs such as basil, dill, and chevril)
Juice and zest of 1/2 lemon
1/2 tsp salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese

1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Source: http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

Thick, Chewy Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) butter
1 1/4 cups dark brown sugar
1/3 cup white sugar
2 1/2 tsp vanilla
1 whole egg plus 1 egg yolk
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup chocolate chips

1. Melt butter, then allow to cool to warm room temperature.
2. Preheat oven to 325. Line two baking sheets with parchment paper.
3. Combine both sugars in the bowl of a stand mixer and stir on low speed to combine. Add cooled butter, adjust speed to medium and beat for 2 full minutes. Scrape down sides of the bowl, add vanilla and whole egg and beat for one minute, then add egg yolk. Beat for one final minute; the mixture should resemble pale brown buttercream at this point.
4. Add flour, baking soda and salt, and blend on low speed just until no white streaks of flour remain. Fold in chocolate chips with a spatula.
5. Form dough into balls 2 inches across (about 1 1/2 Tbsp) and place on the prepared baking sheets a couple of inches apart. Bake 11 to 14 minutes, until edges are slightly crisp and the centers are set. Let cool on the baking sheets. Makes about 20 cookies. Will keep at room temperature for 2 days, or freeze for up to 1 month.

Source: PCC Taste magazine, May 2015

Strawberry Rhubarb Pie

3 cups sliced strawberries
3 cups sliced rhubarb
1 1/2 white sugar
1/4 cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9-inch double crust pie
2 Tbsp butter, cut into small pieces

1. Preheat the oven to 400 degrees. Place a pie dish onto a baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally.
3. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp to form a seal. Cut several slits into the top crust with a sharp knife.
4. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40-55 minutes.

Source: Allrecipes

Try #1 - June 10, 2015
Nathan is the pie-maker in our family, and I've been waiting to eat this pie again after he made it last year.  We used strawberries and rhubarb from our garden, and Nathan made a delicious pie crust.  It baked for about 45 minutes.  Unfortunately it didn't set very well and was very soupy... but it was also very delicious so it didn't really bother me.  Maybe baking it a little longer would help?  Also, he didn't let the filling stand for 15 minutes before putting it in the oven, so not sure if that would make a difference.  But, I love the simplicity of this recipe, and love that we could use strawberries and rhubarb from our backyard!  Strawberry Rhubarb pie is now an annual tradition!

Split Pea and Mint Croquettes with Minted Yogurt

2 cups yellow split peas
3 garlic cloves
2 onions, 1 cut into quarters and 1 very finely chopped or grated
Olive oil
Large bunch of fresh mint, chopped, or 1 Tbsp cumin seeds, toasted and ground
3/4 cup breadcrumbs
3 oz hard sheep's cheese, such as manchego or pecorino, grated
1 egg
1 red chili, deseeded and chopped (optional)
Salt and black pepper
Flour, for dusting

For the sauce:
1 cup plain yogurt
Large bunch of fresh mint, roughly chopped
2 garlic cloves, finely chopped

1. Put the split peas in a pan with the garlic, quartered onion, a good splash of olive oil, and 3 cups water and cook, stirring occasionally, until the split peas disintegrate into a puree with a bit of texture, not smooth (about 20-25 minutes). You can add more water if it is too dry, and more olive oil to taste. Leave to cool. You can do this stage the day before.
2. Mix the cold puree with the finely chopped onion, chopped mint, breadcrumbs, cheese, egg, chili, salt, and pepper. Mix well and shape into croquettes. Dust in flour and fry in hot olive oil until golden brown on both sides. Drain on paper towels to absorb any excess oil.
3. To make the sauce, mix the yogurt, mint, and garlic in a food processor with just enough water to give the consistency you want, usually in the region of 1/2 cup.

Source: Fresh from the Garden, by Sarah Raven

Try #1 - June 8, 2015
These were good; similar to my chickpea fritters.  I used green split peas, and it seemed like it took longer than the suggested 20-25 minutes to really get them soft - like closer to 45 minutes to an hour.  Nathan, Abby, and I liked them... they weren't really a hit with the other kiddos.  Oh well.

Baked Pasta with Chicken Sausage

1 Tbsp olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 cup heavy cream (I used whole milk)
1 pound rigatoni (I used penne)
10 oz frozen baby spinach, thawed and drained well (can substitute 1 or 2 9-oz bags fresh spinach)
12 oz precooked smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick (I used Trader Joe's Garlic Herb Chicken Sausage)
8 oz mozzarella cheese, 4 oz cut into 1/2-inch cubes and 4 ounces shredded (I just used all shredded)
1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling water right at the end and cook until wilted.) Drain, and return contents to the pot.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
3. Stir in tomatoes, oregano, and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season with salt and pepper to taste. (I added 1/2 tsp salt.)
4. Add tomato sauce, sausage, spinach, and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. (I didn't add any more seasoning here.) Scoop pasta into lightly greased 9x13-inch pan (or divide evenly between two 8x8-inch pans.) Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Make ahead instructions: Prepare recipe until the baking step, and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.

Source: http://www.melskitchencafe.com/baked-pasta-with-chicken-sausage-2/

Try #1 - May 23, 2015
A nice alternative to my normal baked ziti. Everyone (except Lucy, of course) seemed to like it. The biggest difference I made was to layer the shredded mozzarella on the pasta like I would normally do for baked ziti, instead of mixing it in with the other ingredients.  This is mostly because I don't have anything other than shredded mozzarella on hand.

Bean Burritos

1 cup brown or white rice (or 2 cups already cooked rice)

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles) - (I used 1/2 cup salsa verde)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (I used 1 cup Monterey Jack, 1 cup cheddar)

1. Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
2. Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
3. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
4. Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Source: http://www.melskitchencafe.com/super-bean-burritos/

Try #1 - May 20, 2015

These turned out great! Pretty easy, and the kids liked them - William especially gobbled his up and wanted second and thirds! I once again apologize for the unappetizing photo.

Try #2 - June  15, 2015
Added shredded chicken this time. This is a very flexible recipe - I followed it loosely and it still turned out great.

Broccoli and Sausage Pasta

1 lb spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 lb cavatelli pasta
1 lb frozen broccoli
1/2 tsp crushed red pepper
1/4 cup grated Parmesan cheese

1. In a skillet, brown sausage over medium heat until no longer pink; drain, and reserve.
2. In the same skillet, cook garlic in olive oil until golden.
3. Meanwhile, cook pasta according to package directions. Three minutes before the end of the cooking time, add broccoli; drain pasta.
4. In a large serving bowl, toss together the sausage, olive oil and garlic, pasta and broccoli, and Parmesan cheese. Season with red pepper flakes.

Source: Bites

Creamy Coleslaw

1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 Tbsp vinegar
1 to 2 tsp sugar
1/4 tsp salt
4 cups shredded green and/or red cabbage
1 cup shredded carrot (2 medium)
Variations:
Add 1/2 cup finely chopped green pepper
OR 1/2 cup finely chopped or shredded apple

1. In a small bowl, stir together mayonnaise, yogurt, vinegar, sugar, and salt to make the dressing.
2. Put cabbage and carrots in a large bowl. Add green peppers or apples if desired. Add dressing. Toss lightly to coat. Cover and chill 2 to 24 hours.

Source: adapted from Better Homes and Gardens New Cookbook

This is my go-to recipe for coleslaw.  I like to add the apple for a touch of sweetness.

Pomegranate Beef in the Crockpot

1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast (chuck roast works)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

1. Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.
2. Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

Source: A Year of Slow Cooking

Roasted Asparagus

1 lb asparagus spears
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher salt
Freshly grated black pepper
Lemon juice (or balsamic vinegar)

1. Preheat your oven to 400°F. Rinse the asparagus spears. If the ends are tough, break them off and either discard or save for stock. You can also use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus if you want.
2. Line a roasting pan with foil. Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.
3. Roast for 10 minutes, more or less, depending on your particular oven and how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.
4. To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese.

Source: http://www.simplyrecipes.com/recipes/roasted_asparagus/

BBQ Chicken Quesadillas

1 Tbsp olive oil
3/4 cup chopped onion
1 green bell pepper, cored, seeded, and diced
1/2 jalapeno, seeded and diced (optional)
1 boneless, skinless chicken breast, patted dry and cut into 1/4 inch cubes (or 1 cup leftover cooked chicken)
1/2 tsp paprika
1/4 tsp salt
Cayenne pepper, to taste
3 cups freshly grated Monterey Jack cheese (10 oz)
12 6-inch whole wheat tortillas
Butter, for cooking
BBQ sauce

Other recommended toppings: sour cream, fresh cilantro, lime wedges, and seeded, minced, hot peppers

1. In a large skillet over medium-high heat, heat the olive oil. Add the onion, bell pepper, and jalapeno (if using) and cook for 3 or 4 minutes, or until they begin to soften. Add the chicken and season with the paprika, salt, and cayenne. Cook until slightly browned and cooked all the way through (if using already cooked leftover chicken, add the chicken and cook just until warmed through). Remove from the heat.
2. Stir the grated cheese into the chicken mixture until well combined. (I put the chicken mixture on a cutting board, separated it into six portions, and then mixed the cheese into each one, in order to avoid melting the cheese and making a gooey mess in the pan.)
3. Wipe out the skillet and place it over medium heat (or set a griddle to 350). Melt a big pat of butter in the pan (I didn't wipe my skillet and just used the grease left from cooking the chicken/etc.). Place one tortilla in the bottom of the pan.  Put one of the six chicken/cheese portions onto the tortilla, then place another tortilla over the top. Smear another small pat of butter on top of each tortilla to help grease the pan when you flip the quesadilla over (not necessary, in my opinion). Cook until the tortillas are golden brown, 3 to 5 minutes on each side.
4. Transfer the cooked quesadilla to a cutting board while you cook the remaining quesadillas. When the cheese is slightly cooled and set, cut each quesadilla into 4 or 6 slices. Serve warm with BBQ sauce, sour cream, cilantro, lime wedges, and minced hot peppers (if desired).

Source: 100 Days of Real Food cookbook

Try #1 - April 12, 2015
So I went all out with the "100 Days of Real Food" cookbook for this meal - cooked the chicken in the crockpot, made homemade tortillas, and finished with these quesadillas.  The "BBQ Chicken" aspect is a little misleading - I thought the BBQ sauce would be mixed into the quesadilla, which I guess you could do.  But these are basically chicken quesadillas with BBQ sauce as a topping.  I think they would be just as good with a peach or other slightly sweet salsa. Or probably any salsa. They were quite excellent with the BBQ sauce. The quesadillas were pretty dry by themselves, mostly owing to the homemade tortillas, I think. All and all a good meal, although I didn't expect to spend an entire day cooking just to produce quesadillas, which are normally a 15 minute lunch. :)

Whole Wheat Tortillas

3 cups whole wheat flour, plus extra for rolling out the dough
2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, solid coconut oil, plus extra for cooking
1 cup warm water, plus more as needed

1. Combine flour, baking powder, and salt in large bowl.
2. Add the cold coconut oil in chunks on top of the flour. Using a pastry cutter, cut oil into dough until the mixture resembles coarse chunks.
3. Slowly add 1 cup warm water and mix with hands. Continue mixing the dough until a ball forms. If the dough is too dry, add warm water 1 tsp at a time. If it is too sticky (sticking to your finger when you touch it), add flour 1 tsp at a time.
4. Transfer the dough to a large cutting board. Use your hands to roll the dough into a large log and then cut it into 14 equal pieces. Roll each disk of dough in your hands into a small ball and then partially flatten onto the cutting board. Cover with plastic wrap or a dish towel to avoid drying them out.
5. Place a 10- or 12-inch seasoned cast-iron skillet over medium-high heat and let it heat up for several minutes. Ensure adequate ventilation.
6. Meanwhile, sprinkle a tiny bit of flour onto a work surface and set one of the dough pieces on top. Sprinkle a little more flour on top of the dough and with a rolling pin, roll the dough into a circular tortilla shape about 8 inches in diameter. As you're rolling out the dough, keep adding extra bits of flour as needed, but not too much because excess flour will burn in the pan. (I did not need to add extra flour to roll the dough.) 
7. Add a small dollop (about 1/2 tsp) of coconut oil to the center of the hot skillet and lay a tortilla on top. Cook until the bottom of the tortilla starts to brown, usually when the top is bubbling up. Flip and cook for another 1 to 2 minutes, until cooked through. Transfer to a tortilla warmer (or a platter, covering the topmost tortilla with a towel) to keep them warm while you finish cooking the rest of the tortillas.
8. Serve warm or store in a plastic bag in the fridge for 3 to 4 months or the freezer for a few months.

Source: 100 Days of Real Food cookbook

Try #1 - April 12, 2015
Made a double batch of these this afternoon.  It took me at least an hour and a half, so this is not a quick project.  They came out pretty good, although a bit dry.  I used them to make quesadillas, so it's possible that the double cooking dried them out.  But overall not bad, especially for 100% whole wheat.

Whole Chicken in a Crockpot

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken, breast-side down, on top of the onions in the slow cooker, cover it, and turn it on. There is no need to add any liquid.  Cook for 4-5 hours on high (for a 3 or 4 pound chicken) or 6-7 hours on low, or until the chicken is falling off the bone.

Source: 100 Days of Real Food

Try #1 - ??
This is very good, and easy!  I love fall-off-the-bone meat.

Creamy Garbanzo Dip with Sun-Dried Tomatoes

1 garlic clove, peeled
1/2 cup olive oil
2 Tbsp water
2 Tbsp fresh lemon juice
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp salt
1 (15-oz) can garbanzo beans, rinsed and drained
1 Tbsp coarsely chopped sun-dried tomatoes, packed without oil
2 tsp fresh flat-leaf parsley

Drop garlic through food chute with processor on, process until minced.  Add oil and next 7 ingredients (through garbanzo beans).  Process until smooth, scraping sides as necessary.  Add tomatoes, and pulse 3 times or until tomatoes are coarsely chopped.  Spoon dip into a serving bowl, and sprinkle with parsley.  Serves 12 (serving size 2 Tbsp).

Source: Cooking Light Real Family Food

Heidi brought this dip to Jodi's baby shower, and it was a hit!  I'm excited to try it.

Green Alfredo Pasta

2 cups milk
1/3 cup (3 oz) cream cheese
2 Tbsp whole wheat flour
1 tsp salt
4 cups greens (spinach, kale, swiss chard, etc.)
1 Tbsp butter
1-2 garlic cloves
3/4 to 1 cup grated Parmesan cheese
1 cup chopped walnuts
1 pound pasta of your choice (I like whole wheat)

1. Blend milk, cream cheese, flour, salt, and greens in a blender until smooth.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Saute garlic for about 30 seconds.
3. Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a boil and thickens. Remove the pan from the heat.
4. Stir cheese in and cover. Let stand for at least 10 minutes or longer to thicken.
5. Meanwhile, cook pasta according to package directions.  Drain, and add sauce to pasta.  Add walnuts and toss until coated.  Serve with grated Parmesan on top, if desired.

Note: Sauce can be frozen in quart-size freezer bags. Thaw frozen sauce completely and reheat leftovers adding 1 tablespoon milk or water to thin.

Source: Started with this recipe, then decided to sneak in some greens and nuts!

Try #1 - March 10, 2015
I started out wanting to make an alfredo sauce for dinner, and had planned to add broccoli to it.  But... turns out we didn't have any broccoli in the freezer.  So to improvise (and still try to add some green to the meal), I decided to try and blend in some fresh greens.  We had a big bag of spinach/kale/chard mix from Costco, so I threw in a few handfuls of that into the blender.  On a whim, I decided to add some walnuts to the pasta at the end.  Everyone enjoyed the meal, even the baby!  I'm pretty pleased with my sneaky way of adding vitamins to our meal!  Sorry that the picture looks kind of gross.

Whole Wheat Snickerdoodles

1 1/2 cups white sugar
1 cup butter, softened
1 egg
1 egg white
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 Tbsp white sugar
2 tsp ground cinnamon

1. In a mixing bowl, cream sugar and butter until fluffy.  Add egg and egg white; beat well.  Stir together flours, baking soda, and salt; beat into creamed mixture.
2. In a small bowl, combine 2 tablespoons sugar and cinnamon.  Shape dough into walnut sized balls, and roll in cinnamon and sugar.  Place 2 inches apart on ungreased baking sheets.
3. Bake at 400 degrees for 8 to 10 minutes.  Cookies will puff up and flatten as they bake.  Cool on wire racks.  Makes 5 dozen.

Source: Allrecipes

Try #1 - February 12, 2015
I made these for Abby's class on her birthday, but didn't get a chance to record the recipe.  I can't remember if I stuck with the flour measurements as indicated in the recipe or if I used all whole wheat flour, as many reviewers on the website suggested.  Regardless, these were great!

Red Beans and Rice

1 pound (2 cups) dried kidney beans
2 Tbsp high-heat oil (I used olive oil)
12 ounces Andouille sausage or thick-cut bacon, sliced (I used bacon)
1 yellow onion, diced
3 stalks celery, diced
2 green bell peppers, seeded and diced
4 cloves garlic, minced
1 Tbsp dried thyme
1 Tbsp paprika
2 tsp dried oregano
2 tsp dried basil
1 tsp ground black pepper
1/2 tsp cayenne pepper, or to taste
3 bay leaves
6 to 8 cups stock or water
Salt, to taste
Hot sauce, to taste
3 cups cooked long-grain rice, for serving
1/4 cup chopped green onions

1. Put sorted beans in a large metal bowl and cover with 3 inches cold water.  Soak at room temperature for 4 to 6 hours, adding more water if necessary.  Drain and rinse.
2. Heat oil in a large soup pot over medium heat.  Add sausage or bacon and cook until browned, about 10 minutes.  Stir in onions, celery, pepper, and garlic.  Cook until onions soften, about 10 minutes.  Add thyme, paprika, oregano, basil, pepper and cayenne; cook until fragrant, about 2 minutes.
3. Add beans, bay leaves and stock or water to the pot; bring to a boil.  Reduce heat to medium-low and simmer, covered, until beans are tender, 1 1/2 to 2 hours.  Taste and adjust seasonings, add salt and hot sauce to taste.  Remove 1 cup of beans to a bowl and mash; return to the pot.  Serve over hot long-grain rice sprinkled with green onions.

Source: PCC Taste, March 2015

Try #1 - March 8, 2015
Pretty good, although I'm pretty sure I've made something similar to this before... It made a ton, so it's great for leftovers!  The kids didn't love it, so I'm not sure how often I'll make it.