Dinner 8/31/09

Pasta Salad, Hummous, and Carrots by Holly

Pasta Salad

Pasta

Olives

Sundried Tomatoes

Capers

Salad Dressing

Gouda

Bell Peppers

Parsley

Hummous

Garbonzo beans

Tahini

Olive Oil

Lemon Juice

Garlic

Cumin

Salt

Carrots

I feel like the last 2 weeks I have finally hit a good balance on cost and preparation time. My inclination is to make overly complicated meals. Slowly but surely I am moving towards meals with fewer ingredients and steps. Cooking for 4 families is definately a learning process!

Total cost for 5 (including food tree delivery) = $32

Dinner 8/30/09

Carmelized Onion, Roasted Pepper, & Goat cheese quiche, Carrot Ginger soup, baguette by Heather

Caramelized onion, roasted pepper, & goat cheese quiche (for 5)-- $ 20
I roasted the peppers, caramelized onions, and just followed a basic quiche recipe using 2% milk (maybe that's why it didn't set well??)

I hope that this was okay for you guys, when I cut into ours it wasn't set very well... we have a really crummy oven, or maybe the roasted pepper had too much liquid???

Carrot Ginger Soup-- $8

Baguette from Central market-- $6

Total cost-- $34

Dinner 8/27/09

Zucchini-Crusted Pizza from The New Moosewood Cookbook

:::I topped this with tomatoes, mushrooms, kalamata olives, bell peppers, goat cheese, mozzarella, and parmesan. I hope the zucchini crust wasn't too much for Mark, Courtney!:::

Shelley's Potato Salad from Vegetarian Cooking for Good Health, by Gary Null

• 2 cups red potatoes, steamed 15-20 minutes and sliced.
• 1 cup sliced hard-boiled eggs
• 1/4 cup chopped fresh parsley
• 2 tbsp. chopped fresh basil
• 1/2 cup diced onions
• 2 tbsp mustard
• 1/2 cup cider vinegar
• 1/4 cup olive oil
• 1 tbsp chopped fresh dill (I used 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• *I also added fresh green beans and corn off the cob

Toss all ingredients together and serve cold or room temperature.

Sweet and Salty Honey Nut Bars

• 1/3 cup honey
• 2 cups seeds, nuts, or coconut ( I used a mix of sesame seeds, coconut, almonds, and some macadamia nut meal).

Heat honey on stovetop to soft ball stage (240 degrees), then mix with nuts and press into pan. Refrigerate or freeze, then cut into bars. Store in freezer or refrigerator.

::::This was a little salty for my taste. The macadamia nut "meal" was from some nuts that I bought in the bulk section. I thought I was being clever using it in this recipe, but I think it was mostly salt :(. I also think maybe I should try heating the honey to almost hard ball stage, so that the bars will hold together better.::::

Dinner 8/24/09

Pinto Beans, Corn Muffins, Jicama Salad

Crock Pot Pinto Beans

from Fields of Greens (with modifications)

Pinto Beans

Bay Leaf

Sage

Canned Chipotles

Dried Chilies

Cilantro

Onion

Soak beans overnight. Cut onion into quarters and slice in food processor. Add beans, onion, and water to crock pot with a few bay leaves, sage leaves, and salt. Turn crock pot to high. Soak dried chilies in a bowl with boiling water until soft. Blend chipotles and other chilies in food processor. Add chili puree to beans until desired level of heat. When beans are desired softness, serve sprinkled with cilantro.

Corn Muffins with Smoked Cheese and Chilies

1/2 stick butter

1 ear of corn, about 3/4 cup

1 1/4 cups milk

3/4 cup wheat flour

3/4 cup white flour

1/2 cup course cornmeal

1/2 cup fine cornmeal

1 tbsp baking soda

2 tbsp sugar

2 eggs

1 cup grated smoked cheese

1 hatch chili, diced

Preheat the oven to 375. Grease muffin tins. Melt 1/2 tbsp butter in saute pan and add the corn and diced hatch, pinch of salt and pepper. Saute until tender, about 5 minutes.

In a saucepan, heat the milk and remaining butter together over medium heat until the butter has melted. Remove from heat. Combine the dry ingredients in a mixing bowl and stir unti well mixede. Whisk the eggs together, then whisk them into the warm milk mixture. Pour them into the dry ingredients. Add the corn mixture and cheese; stir until just blended. Do not overmix - should be moist like pancake batter.

Spoon into muffin tins and bake for 20-25 minutes.

Jicama Salad

Jicama

Oranges

Melon

Pomegranate seeds

Cilantro

Total cost for 5 (including food tree delivery) = $33

Dinner 8/2/509

Sorry for the sad cucumber salad. Half of my cucumbers were rotten! Boo!
All of these recipes are from Vegetarian Times

Tofu Scallops with Red Pepper Sauce
2 lbs. tofu
cornstarch for frying
1 onion
1 garlic clove
2 TB lemon juice
2 roasted bell peppers
salt, pepper, paprika
1/2 cup green olives

Press tofu and cut into scallop sized cubes. Coat in cornstarch and fry on each side until golden. Sauce: saute onion and garlic, add lemon joice. Whack together in food processor with the peppers. Return to skillet and add spices plus olives. simmer 2 -3 minutes. Serve over tofu.


Wilted Spinach
2 TBdark sesame oil
2 10 oz. pkg. frozen spinach or 1 lb. fresh
salt and pepper
1/4 cup toasted sesame seeds

Add sesame oil into hot wok or skillet, add spinach. Stir fry for 1 to 2 minutes, add salt and pepper. Scatter sesame seeds over top.


Cucumber Salad
1 large English cucumber
salt
3 TB rice vinegar
3 TB water
3 TB sugar
1 t dried dill weed

Slice cucumber, sprinkle with salt. In a jar, combine vinegar, water, and sugar. Shake to mix. Add to cucumbers and add dill. Stir and chill.

Dinner Rolls

Total cost for four meals: $32.50

Dinner 8/23/09

Tofu Vegetable Curry, Basmati Rice, Fruit by Heather

Tofu Vegetable Curry (I changed up the recipe a bit)--$15

Basmati Rice--$4

Strawberries, Grapes, Oranges-- $11


Total-- $30

How I love thee....

Oh, dinner co-op, how I love thee......
When I am tired, you are there
When I am busy, you are there
When I am hungry, late for dinner, barely holding it together, there you are...
Just waiting in my cooler to be put on the table
Freya grabs the silverware and napkins,
Mark gets the drinks and plates,
We all sit down together to enjoy a
Healthy, Fabulous, Gorgeous dinner
Made with love and friendship.
Oh, how I love thee.....

Dinner 8/18/09

Potato Gallete, Sun Gold Tomato Soup, and Sundried Tomato Bread by Holly

I'll post the tomato soup recipe sometime soon. I thought the Gallete...whatever that means...was disgusting so I won't be posting that recipe or making it again. I hope it didn't make anyone sick. I think it gave me a nightmare.

Dinner 8/20/09

by Summer

Peanut & Sesame Noodles (from The Enchanted Brocolli Forest)

Carrot-Yogurt Salad (from the New Moosewood Cookbook)---I'll try to post a pdf of this soon if you guys want it. It's long to type up right now and I can't find it online.

Steamed Green & Yellow Beans (steamed with garlic, lemon juice, salt&pepper)

Dinner 8/1/7/09

Beans and Greens
one bunch of greens (mustard, collards, kale, or spinach)
2 T olive oil
1 onion
3 cups black beans
2 T balsamic vinegar
salt and pepper

Saute the onion in olive oil. Add the chopped greens and let steam for 15 minutes or so. You might need to add water for steaming. Stir in cooked beans. Add vinegar and serve.

Chili Cheese Grits
1 cup stone ground grits
2 T butter
1 4 oz. chopped chilies (I used 2 roasted hatch chilies from Central Market)
2 green onions
1 1/2 cup grated sharp cheddar cheese
salt and pepper

Boil 4 cups water, slowly whisk in grits. Cook 20 minutes, stirring occasionally. Add rest of ingredients and stir until smooth.

Honey tomatoes, cut carrots, Ranch Dressing

As a pregnant mama, I so did not want this meal after I made it. Totally turned off! My feelings will not be hurt if you didn't like it, either!

Cost: $25.00. Cheap meal.

Dinner 8/16/09

Vegan pesto pasta w/ sundried tomatoes and mushrooms, white bean spread, spinach salad by Heather

Vegan pesto pasta--$17

2 cups packed fresh basil leaves

1/2 cup pine nuts ( toasted @ 350 degree oven for 5 - 10 min)

1/4 cup extra- virgin olive oil

8 cloves garlic

3 tablespoons yellow miso

1 teaspoon freshly ground black pepper
sun- dried tomatoes (very few)
sauteed mushrooms (Once I sauteed the mushrooms, they really shrank down :( )
1 box pasta

Blend everything in food processor until smooth and creamy. Boil pasta and mix together

White bean spread- I followed this recipe very loosely (no parsley, less olive oil)- $6

bread- $5

Spinach salad w/ oranges, goat cheese, pecans and balsamic vinaigrette-$6

Total cost--$34

Dinner 8/13/09

Pumpkin French Toast

(recipe for 4 families)

16 organic eggs

about 1 cup milk (I used a mix of coconut, rice, and cream)

1/2 can organic pumpkin

2 tsp. vanilla

freshly grated nutmeg

cinnamon

32 slices organic whole grain bread

-Whisk ingredients, dunk bread, pan fry with small pat of butter ( I used maybe 1 tbsp for the whole thing)

Oven-Fried Potatoes

small red potatoes diced

1 medium yellow onion

3 cloves garlic

salt

pepper

a few tbsp canola oil

-Toss all together, cook at 450 degrees for about 30 minutes, stirring halfway through.

Fruit Salad

cantaloupe

pineapple

organic raspberries

Total cost: about $30 (not such a budget meal after all :(

Dinner 8/10/09

Quinoa, Broccoli, and Cheese Casserole
1 1/2 cups quinoa
2 Tbl. oilve oil
1 onion
2 medium broccoli crowns, cut into bite sized pieces
1 1/2 cups grated sharp cheddar cheese

Cook quinoa in 2 cups water for 20 -25 minutes. Saute onion and broccoli in skillet. Combine quinoa, broccoli mixture and 1 cup cheese. Put into 2 quart container, top with 1/2 cup cheese. Bake at 375 for 30 minutes.

Baked Sweet Potatoes
Wash sweet potatoes. Rub in olive oil into skin. Bake at 400 degrees for 45 minutes.

Asparagus with Pecans
Wash and trim asparagus spears. Drizzle olive oil and toss. Bake at 375 for 10 minutes. Add a handful of pecans and continue baking for 10 more minutes.

Chocolate cookies
Lots of butter, cocoa, and Freya love!

Quinoa, asparagus and sweet potatoes are expensive! I did make 5 casseroles, to give one to Alicia Philly on Friday. I made four family portions of sweet potatoes and asparagus. The total cost was $39.41. Ouch!

Dinner 8/6/09

I was late all around with this one. Sorry, guys.

Rice and Corn Cakes with Spicy Black Beans

Spring Greens Salad

Organic Salad Mix from Costco

Sliced Mushrooms

Shredded Carrots

Dried Cranberries

Feta Cheese

Total Cost: About $20 (I already had rice and the salad toppings)

This recipe made a lot more than I expected. I ended up freezing the corn cakes for a bit before cooking them, and that helped them hold together (my first attempts with larger, non-frozen cakes were unsuccessful). I think the rice and corn cakes should freeze well cooked as well, as I know I gave you guys a lot of them. I also realized just how unevenly our current electric stove cooks, so I hope these weren't completely dreadful. And I'm hoping the stove in our new apartment is better.

Dinner 8/9/09

Veggie Fajitas, tortillas, borracho beans, guacamole by Heather

This was a nice meal to make, it just required alot of chopping (missing my food processor!)

Veggie fajitas-- $16
4 red bell peppers
2 green bell peppers
2 large onions
baby portabella mushrooms
2 yellow squash
2 containers seitan "fajitas" (you could save some $$ by making your own)

1. chop, chop, chop all the veggies
2. marinate the veggies in soy sauce, garlic
3. saute everything in canola or olive oil (I had to do the veg in separate pans)
4. toss together into whole wheat tortillas, with chz/s.c. and enjoy!

Whole wheat tortillas from CM-- $5

Guacamole-- $8
5 lg. avocadoes (they were too pricey!)
1 lime
2 cloves garlic
2 cups chopped tomatoes
1/2 cup chopped onion
handful chopped cilantro
salt/ pepper

Borracho beans-- $3
2 bags pinto beans (soaked overnight)
1/2 onion chopped
4 cloves garlic
sea salt/ pepper
2 jalapenos
cilantro
tomatoes
1 beer
1. Cook it all in the crockpot, adding beer in last hour!

Total cost--$32 ( I can't seem to get under $30, but that's still pretty good!)

Dinner 8/11/09

Spaghetti, Sauteed Spinach, and Bread

Robust End-of-the-Summer Spaghetti

from Local Flavors by Deborah Madison

2 lbs eggplant

2 red/yellow bell peppers

1/4 c. olive oil

1 onion, finely chopped

1 garlic clove, minced

3 anchovies, chopped

1/3 c. chopped parsely, plus extra for garnish

2 lbs ripe tomatoes, peeled, seeded, and chopped

1/2 c. Kalamata olives, chopped

3 tbsp capers, rinsed

1 tbsp dried oregano

sea salt and freshly ground pepper

1 pound of spaghetti

1 c. grated pecorino Romano

Preheat the boiler. Brush a sheet pan lightly with oil, arrange the eggplant on it, and brush the tops with more oil. Broil on both sides until browned, 12 to 20 minutes per side. Remove and cut into wide strips. Lightly oil the peppers, then broil, skin side up until blistered. Stack them on top of one another to steam for 15 minutes, then peel and diced into small squares.

Heat the 1/4 c. oil in a Dutch oven. Add the onions, peppers, garlic, anchovies, and the parsely. Saute over medium-high heat until the onion and peppers are softened, about 5 minutes. Lower the heat and add the eggplant, tomatoes, olives, capters, oregano, and 1/2 c. water or juice from the tomatoes. Season with salt and pepper and simmer for 30 minutes.

Cook the pasta in a large pot of boiling saltged water until done, then drain. Place in a large heated bowl. Present at the table iwth the vegetables spooned over the top and showered with the cheese and extra parsley. Then toss before serving.

Sauteed Spinach with Mushrooms

from Local Flavors by Deborah Madison

1 lb mushrooms, brushed clean

1 lb baby spinach leaves

3 tbsp olive oil

1 sweet onion, cut into 1/4 in dice

sea salt and freshly ground pepper

Leave the mushrooms whole, but snip off the ends if they feel tough. Wash the spinach well.

Heat 2 tbsp oil in large skilled over medium heat. Add the onion and saute until softened, about 3 minutes. Turn the heat to hight, add the mushrooms, and saute until they're tender and most of the liquid, if any, has evaporated, about 5 minutes. Season to taste with salt and plenty of pepper. Transfer to a serving bowl/platter.

Return the skilled to medium-high heat. Add another tbsp of oil, swirl the pan, and in batches quickly saute the spinach just until wilted and a deep vibrant green. Season with salt and pepper, then toss with the mushroom and onion.

Total cost = $50!!! Why do vegetables cost so much!!

Dinner 8/4/09

Tofu and vegetable stir fry with tangy Vietnames sauce, brown rice and honeydew sesame salad from Holly (sorry it took me so long to post...I was demoralized by my sauce)

Tofu Stir Fry

Tofu, cubed

Chinese 5 spice

Canola oil

Bragg

Mushrooms, sliced

Broccoli, cut into small florets

Sweet peepers, sliced

Bok Choy, chopped

Cilantro (I chopped and forgot to add this!)

Cube the tofu, cook the liquid out, and brown in a little canola oil. At the end of the browning, Chinese 5 spice and Bragg to the pan to add flavor. Set aside to add to the stirfry.

Heat canola oil in a wok over meduim high heat and add mushrooms. Cook out the water in the mushrooms and let them start to brown. Add broccoli and sweet peppers, stirfry until turns bright green. Add bok choy and stir fry until broccoli is tender. Add tofu and Vietnamese sauce. Finish with cilantro.

Tangy Vietnamese Sauce

Sirach or Chili Paste, to taste

6 TBSP Bragg

6 TBSP Rice-wine vinegar

3 TBSP Sugar

1 Tsp Ginger

1 tsp corn starch

2 TBSP water

Juice of two limes ( at end, once cooked and starch added)

Add chile paste through water in ingredient list above to a pan and stir over medium heat. Once it thickens, add lime juice. (I didn't follow these directions so my sauce didn't thicken...sorry!)

Brown rice

I added some lemon grass to the rice cooker.

Honeydew and Cucumber Salad with Sesame

from Epicurious.com

1 tbsp plus 2 teaspoons rice-wine vinegar

1 tbsp minced peeled fresh gingerroot

2 tsp Bragg

1 1/2 tsp sugar

1 tsp toasted sesame oil

1/4 tsp dried hot red pepper flakes

1 tbsp canola oil

1 cucumber, halved lengthwise and sliced thin

2 cups 1-inch cubes of honeydew melon

2 scallions, minced

1 tablespoon sesame seeds, toasted

In a bowl whisk together vinegar, gingerroot, Bragg, sugar, sesame oil, red pepper flakes, and canola until the dressing is well combined. Add the cucumber, melon, and scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.

8/3/09 Dinner

I decided to experiment with pizza tonight to see if I could make it in the casserole dish. How did it turn out?

Margarita Pizza
Pizza dough (I make my own), baked for 8 minutes in 450 degree oven
Top with sliced fresh tomatoes, basil, mozzarella. Back in the oven for 10 minutes.

Glazed Carrots
1 lb. cut up carrots
2 Tablespoons butter
1/3 cup water
salt, pepper, spices

Put all in pot with lid on for 20 minutes. Take lid off to reduce liquid. Serve.

Spinach Salad
spinach, feta, olives, cut up pear.

Total for entire meal: $19.50. Wow!

Dinner 8/2/2009

Sloppy lentils on whole wheat rolls, asian coleslaw, fruit, and homemade cookies by Heather

I guess I should have tripled this recipe instead of doubling it.... it didn't seem to be as much as I expected, so I hope the sides made up for it and your families had enough!! I'll make my next meal extra big...

I actually followed recipes for all these. I had to borrow an extra crockpot from Holly...Don't think I'll do kiwi again b/c they took forever to peel.... Ernest made the coleslaw :)

Here they are:
Sloppy lentils
http://www.fatfreevegan.com/crockpot/sloppy.shtml- $9
Asian coleslaw
http://www.drweil.com/drw/u/RCP00201/Asian-Coleslaw.html-- $7
Organic strawberries and kiwi w/ Agave -- $11
chocolate chip cookies
http://www.verybestbaking.com/recipes/detail.aspx?ID=18476-- $3

Total-- $30 (pretty good this week!)