Dinner 7/30/09

Cooked by Summer and Blake

Most of this meal was put together the night before, which I loved. It made for a much less stressful Thursday because all I had to do was cook the pasta, ad the "sauce" and get everything packaged.

I'm thinking that I need to invest in a giant bowl (or 2) and a giant stock pot, because mine just aren't big enough to cook and stir this stuff without sloshing it all about.

I made the mistake of putting the pasta in a 150 degree oven to warm it up before bringing it to you guys, and it dried it all out. Luckily, I had made enough for 4 families (forgot that Heather was taking the week off), so I switched it out so you guys wouldn't have to eat crunchy pasta. It made me wonder what I would have done if I hadn't had enough extra!

Here's what we made:

Farfalle with Feta and Chipotle (from Vegetarian Times, surprise!)

Tomato, Melon, and Cucumber Salad (from thedailygreen.com)

Zucchini Muffins (from 101cookbooks.com--an amazing blog if you haven't read it)

Dinner 7/27/09

Sweet Potato Quesadillas, Beer Stewed Pinto Beans from Nava Atlas' Vegetarian 5 Ingredient Gourmet. Spinach salad because we all need more veggies. Cost: $23.00

Sweet Potato Quesadillas
2 medium sweet potatoes
4 oz. can green chilies, mild
8 tortillas, taco sized
1 cup grated cheese
Sour cream for topping

Cut sweet potatoes up and steam until done. Smoosh potatoes together with chilies. On griddle, oil the griddle, put one tortilla down, add sweet potato mixture and 1/4 cup cheese. Top with other tortilla. Flip after a minute or two. Cut into wedges, top with sour cream, serve.


Beer Stewed Pinto Beans
1 cup chopped tomatoes or can lightly drained diced tomatoes
4 cups cooked pinto beans
1/2 cup beer
1/3 cup fresh cilantro
4 oz. mild green chilies

Combine all ingredients in a large skillet and bring to a simmer. Cover and simmer 30 minutes. If there is too much liquid, cook uncovered, until it thickens and serve.

Dinner 7/26/09

Frittata, homemade challah, and fruit salad made by Chris and Holly...but mainly Chris.

Frittata

onion

zucchinini, sliced 1/8 in

onion, sliced 1/8 in

potato, sliced 1/8 in

mushrooms, sliced and sauteed

7 eggs

milk

garlic

feta

dill

olive oil

Preheat oven to 450 degrees. Place onion in bottom of baking dish with a few glugs of olive oil, bake for 10 minutes. Add garlic on top of onions. Rub potatoes with olive oil, layer on top of garlic, sprinkle with salt, bake for 10 minutes. Add zucchini, bake for 5 minutes.

Reset oven to 400 degrees. While oven cools, whisk together eggs, milk, and dill. Add mushrooms and feta to the baking dish and cover with the egg mixture, bake for 20 minutes until the eggs have puffed.

Challah (makes 2 loaves)

1 c. warm water

1/4 c. sugar

1 tbsp. honey

1/2 c. canola

2 1/2 tsp. salt

2 eggs

2 c. bread flour

2 c. wheat bread flour

2 tbsp. gluten (optional)

2 1/4 tsp. bread machine yeast

Add ingredients to bread machine in the order stated. Run machine on dough setting. Place dough on floured surface and punch down. Cut dough into 6 equal pieces and roll pieces into foot long ropes. Place 3 ropes onto parchment covered cookie sheet. Pinch one end of the ropes together and braid. Repeat with remaining ropes. Cover loaves with a light towel and let rise for an hour to an hour and a half.

Brush loaves with egg wash (1 egg and a splash of water whisked together) and sprinkle with seeds. Place loaves in the oven at 350 degrees. Bake 20-25 minutes or until golden brown.

Total cost = 24.72

Dinner 7/23/09

• Quinoa-Stuffed Bell Peppers
• adapted from Vegetarian Times
• 
  
• 6 large or 12 medium-sized bell peppers
• 3 Tbs. vegetable oil
• 1/2 cup finely diced red onion
• 2 large cloves garlic, minced
• 1/2 cup diced poblano chile
• shredded carrots
• diced zucchini
• diced portabello mushrooms
• 1/2 tsp. dried oregano
• Salt and freshly ground black pepper to taste
• 1 cup dried quinoa, cooked according to package directions
• 10 dried apricots, diced
• 1/4 cup coarsely chopped cilantro
• 4 oz. queso fresco or queso blanco, diced
• 1/4 cup fresh lime juice
• 1 cup mild Mexican green or tomatillo salsa
• 6 Tbs. Mexican crema, crème fraîche or sour cream
• 
  

1. Preheat broiler. Cover baking sheet with foil.
2. Put bell peppers and poblano chile on baking sheet, and place 3 inches from heating element. Broil until charred on all sides. Remove from oven, wrap with foil and let steam 10 minutes. Peel, cutting bell peppers in half, and dicing poblano chile. Remove seeds.
3. Reduce oven temperature to 350F.
4. Heat vegetable oil in skillet over medium heat. Add onion, and sauté 3 minutes. Add garlic, and sauté until fragrant, about 2 minutes. Stir in bell pepper, carrots, mushrooms, poblano, oregano, salt and pepper, and sauté 3 minutes. Remove from heat. Gently stir in cooked quinoa, apricots, cilantro, queso fresco and lime juice. Toss gently to distribute ingredients.
5. Pour green salsa into bottom of 2-qt. baking dish. Place peppers in dish and stuff each one with quinoa mixture, gently pressing it into pepper, and fold pepper over mixture. Bake 30 minutes, or until heated through.
6. To serve, carefully transfer peppers to serving plates. Top with spoonfuls of salsa from the baking dish, and drizzle with crema. Sprinkle with pomegranate seeds.

Tomatillo Sauce

from Vegetarian Times

1 1/2 lb. tomatillos, husks removed **(I used canned)
3 small jalapeños, seeded
1 cup chopped cilantro
2/3 cup low-sodium vegetable broth
4 green onions, chopped (about 1/3 cup)

1 tsp. sugar

1/4 tsp. salt

Coconut Flan

from Vegetarian Times

***This was a bit of a bust, folks. As I sat drinking a glass of wine Wednesday night while Dash slept and Blake chopped onions for this meal, relieved that the flan was in the oven and my work for the evening was over, I looked up to see the cans of coconut milk still sitting on the counter. So, this flan was made without the coconut milk. It was also my first time attempting caramel, and I don't think the sugar dissolves as much as it was supposed to. I taste tested it, though, and I think its alright, so I'm bringing it to you all anyway. Maybe I'll get it right next time.

Caramel

• 1/2 cup granulated sugar

Coconut Flan

• 1 14-oz. can fat-free sweetened condensed milk
• 1 1/2 cups light coconut milk
• 1/2 cup low-fat milk
• 1/4 tsp. vanilla
• 3 large eggs
• 1/2 cup sweetened flaked coconut

1. To make Caramel: Heat sugar and 2 Tbs. water in saucepan over low heat until water simmers. Remove, and swirl pan until sugar dissolves.
2. Cover pan, and boil over medium-high heat. When syrup’s surface is thick with bubbles, uncover, and continue to boil and swirl. When syrup is golden, remove, and keep swirling as it darkens. Pour 1/6 of syrup into each custard cup; swirl to coat bottoms.
3. Preheat oven to 350F. Boil several cups of water for roasting pan.
4. To make Coconut Flan: Blend milks and vanilla. Whisk in eggs; stir in coconut. Pour into custard cups, and set in large roasting pan. Pour 1 inch of boiling water into pan.
5. Bake about 40 minutes; leave cups in pan 20 minutes. Refrigerate at least 4 hours.
6. To serve, invert cup onto plate.

Dinner, 7/21/09

Salmon Patties with Ceasar Salad

from Rachel Ray

2 (6-ounce) can wild Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped, optional
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Couple handfuls grated Pecorino
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.

Total cost = $33.50

Dinner 7/20/09

Savory Bread Pudding: $15.50

From Mark Bittman' s How to Cook Everything Vegetarian

For one 8 by 8 in. pan:
1 onion
2 cups mushrooms
3 cups milk
4 Tablespoons butter
1/4 chopped mixed fresh herbs (I used Rosemary, basil, and oregano from my garden)
salt and pepper
8 slices day old bread (I used multigrain)
3 eggs
2 cups grated Monterrey Jack cheese

Saute mush, onions. Let cool. Butter an 8 by 8 pan, cut bread and put in pan. Warm up the milk with butter and herbs, salt and pepper. When butter melts, pour into pan with the bread. Let it soak a couple of minutes. Beat the eggs and add in the cheese and mush/onion mixture. Pour into pan and mix all together. Bake at 350 for 1 hour in a bain marie.

Corn Slaw: $10.25

From Nava Atlas' The Vegetarian 5 Ingredient Gourmet
makes enough for one family

8 oz. bag shredded coleslaw cabbage
2 cups frozen or fresh corn
2 scallions
1/2 bell pepper (I used both red and green)
1/2 vinaigrette
salt and pepper to taste

Mix all together.

Pineapple and Honeydew: $6

Total cost of meal: $31.75

Thanks for letting me drop off early. I had a blast at my happy hour!

Dinner 7/19/09

Penne al Greco, Spinach Salad, Mixed berries, rosemary olive oil bread by Heather

Penne al Greco--$14 (my own recipe based on West Lynn Cafe's)
2 boxes multigrain penne pasta
4 cups whole canned tomatoes
2 bunches basil
4 T olive oil
3 cloves garlic
3 cups chopped kalamata olives
3 cups feta cheese

1. squish tomatoes by hand into bowl
2. add crushed garlic, chopped basil, chopped olives, feta, olive oil
3. boil pasta
4. when pasta is finished cooking, toss altogether (the heat of the pasta will lightly melt the feta and cook the garlic)
5. drizzle with olive oil and enjoy!

Spinach salad-- $5
baby spinach
yellow tomatoes
pine nuts
feta cheese
kalamata olives

Mixed berries--$9
organic strawberries
blueberries

Bread--$2

Total cost: $30

Dinner 7/16/09

• Tofu Rigatoni Casserole, Green Bean Almondine, and Salad made by Summer
• 
  
• Tofu Rigatoni Casserole
• from Cookie Magazine
• 
  
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ½ onion, finely chopped
• *a few baby portabello mushrooms, chopped
• *yellow squash, shredded
• 3 garlic cloves, finely chopped
• 1 28-ounce can crushed tomatoes
• 1 pinch dried oregano
• 1 12- to 14-ounce package firm tofu, drained
• 1 large egg
• 1 pinch grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 10-ounce package frozen spinach, defrosted and drained
• 1 1-pound box rigatoni, cooked al dente and drained
• 1 pound fresh mozzarella, grated (about 4 cups)
• 3 ounces grated Parmesan (about ¾ cup)

1. Preheat oven to 350° F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more. *I added in the mushrooms and squash here.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and ½ cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.

Green Bean Almondine

1/2 cup whole almonds
1 lb. green beans, trimmed and cut into 1 1/2-inch pieces (about 4 cups)
2 Tbs. roasted walnut oil
1 1/2 Tbs. low-sodium tamari or soy sauce *I used Bragg's*
2 tsp. balsamic vinegar

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 10 minutes, or until browned and fragrant. Cool, then coarsely chop. Set aside. <<*I toasted them in a pan on the stove. I know if I put them in the oven, I would burn them!>>

2. Steam green beans 6 to 8 minutes, or until crisp-tender. Rinse under cold water, and drain. Pat dry with paper towels, and transfer to medium bowl.

3. Add walnut oil, tamari and vinegar to green beans, and toss to coat. Season to taste with salt and pepper. Just before serving, sprinkle with chopped almonds.

Salad

Mixed Greens

Baby Portabello Mushrooms

Green Onions

Cucumber

Cherry Tomatoes

Wednesday, July 15th.... I'm in!!!

So, I'm joining late, but so excited to be a part of this coop.... I think it's going to really help on so many levels. DH was talking about what a pain it is to have to cook and do dishes in the evenings after work when all you want to do is chill with your family. Now, we can focus on making one REALLY good meal/ week and spend more time together!

My plan is to try to participate in this coop until Stella arrives (due end of September) and then take off a couple of months after she's born. It's going to be so helpful to not have to cook so much once I go back to work next month and am heavily pregnant....

Dinner 7/14/09

Enchiladas, green rice, and black beans made by Holly.

Tofu Nut Butter Enchiladas

Tofu

Nut butter

Corn tortillas

Cheese

Veggies

Crumble and mix tofu with a few spoonfuls of nut butter, salt, pepper, and cumin to taste. Saute your favorite veggies - I'm using spinanch, mushrooms, and sweet peppers. Warm tortillas on the stove or using a comal. Assemble enchiladas with tofu on the bottom, veggies next, and cheese on top. Cover with Salsa Verde. Bake in oven at 350 degrees until heated through - approximately 15-20 minutes.

Salsa Verde from Fonda San Miguel

12 tomatillos, husked

2 to 4 serrano chiles, chopped

2 garlic cloves, chopped

1/2 cup chopped white onion

2 tablespoons vegetable oil

1 teaspoon sea salt

Sugar to taste

Put the tomatillos in 3-quart nonreactive saucepan and cover with water. Cook over medium heat until the tomatillos soften and their green color begins to fade, about 8-10 minutes. Drain the tomatillos, reserving 1 cup of the cooking liquid. Combine cooked tomatillos, chiles, cilantro, garlic, and onion in a blender and blend, using up to 1 cup of the reserved coooking liquid to make a smooth, liquid puree. Heat the oil in the same saucepan over medium heat. Add the puree and salt; cook for 8 to 10 minutes, stirring often. Check seasoning adn add a little sugar if tomatillos are bitter. Makes 3 1/2 to 4 cups.

Black beans with cilantro, lime, and cumin

Green Rice from Rachel Ray

1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced

½ cup veggie stock

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Total cost $20.00 - I had a few ingredients in stock

Co-op Trip to Target

Being in a food co-op requires a lot of Pyrex. Each member bought 2 sets and spent about $45 on the containers. One set includes an 8x8 dish, a 3 QT dish, 2 - 1 cup bowls, and a 6 cup dish. The first 3 in the list came together in a box and the 6 cup dish was purchased separately.

Dinner 7/13/09

Courtney cooking Gazpacho, Spinach Salad, Pasta "Tuna" Salad, organic strawberries.

Gazpacho from How to Cook Everything Vegetarian
about 4 cups tomatoes. I used canned organic.
1 garlic clove
1 medium cucumber (from my mom's garden!)
1/4 cup olive oil
2 T red wine vinegar
salt/pepper

Whack it all together in food processor.

Pasta "Tuna" Salad from Nava Atals cookbook
8 oz. pasta cooked
1/3 cup kalamata olives, chopped
2 celery stalks, chopped
8 oz. baked tofu (I baked tofu with some soy sauce drizzled over. 350 deg 45 min.), chopped
1/2 cup mayonaise (I used low fat)

mix all together and chill.

Spinach Salad
Baby organic spinach
honey tomatoes
kalamata olives
feta

Freya put these together

Total cost around $20.00.

I found one problem was having a big enough pot to stir all 3 family sized dinner portions of pasta together. It got kind of messy. But our dog was happy. These recipes are for cold items on a very hot day. Oh, the organic strawberries were a really good price at Costco today, so that's why they were added.

First planning meeting

We met today, asked each other a bunch of questions, had a ball laughing, and jumped in with two feet. Holly took a picture of our raid to Target for Pyrex and Courtney took notes. Both Holly and Summer terrorized the poor girl at Irie Bean by making her fix a drink she had no business attempting. We are starting TOMORROW! Courtney will cook on Monday, Holly on Tuesday, and Summer on Thursday.

Notes from the meeting:
Which days work best for you to cook/receive?
S: Thursday
H: Tuesday
C: Monday

What time window for delivery?
Between 6 and 6:30. Stick the cooler out as we will have toddlers in the car. Stop and drop.

Do we want a calendar on google docs?
Yes.

How can we review the food?
Thumbs up or thumbs down on google calendar and post comments in blog.

Which foods are no no's in your family?
H: none
S: none
C: zucchini or eggplant. Not as main dish.

What foods are your favorites?
Flavorful, full of spice. Open to ethnic food.

What should we cook: main, 2 sides? One side? Dessert?
Main, two sides. Possibly healthy snacks or dessert, too.

What's the plan for the pregnant mamas? Time off? Guest cooks?
Play it by ear.

Are we cool with cheap meals if need be?
Write how much the meal costs on google calendar. Database of recipes. Good web sites to look at. Create a blog with the three owners.

Blow off meals: pizza pref., take out pref?
Pizza: S: black olive, mushroom
H: garlic must have and then veg
C: green olives, mushrooms, pineapple
Baby Greens, Hao Hao, Thai Fresh, Maudie's, Free Birds