Archive for April, 2013

Getting ready for Mexico!

SO no food pics for today since we aren’t home. And we are placed a hold on this weeks basket. However the food pics that will be coming sometime these next few days will indeed be from our trip regardless of how unhealthy they might be. Till next Wednesday, What are you all making with what is in your basket?


Items used from Basket were our honey wheat bread loaf (half)
honey from last weeks basket and the 5 spiced apple butter from this weeks basket

Spiced Apple Bread Pudding

3 cups of milk 7129
6 large eggs
1T vanilla
2 diced apples ( i had one granny and one Fuji apple)
1T coffee spiced blend (I will insert ingrediants in that when I can find the list)
1/4 cup honey
5 cups of cubed honey wheat loaf bread from our CSA basket
1/2c craisons

blend all your wet ingredients and spices together.
In separate large bowl add your bread, cubed apple pieces and craisons. Pour egg mixture over and let sit for at least 1/2 hr of overnight in order for the bread to completely soak up all your mix *TIP if you cube your bread in advance and leave it out to dry it will soak up so much more of the mixture.* pour into a baking dish. I used muffin tins to make them easier for me to freeze for quick breakfast or desserts. bake them in a water bath for 1 hour or till the center barely jiggles. It will continue to cook once removed from oven. Let cool and remove from water bath. Serve hot or cold with a scoop of ice cream. I drizzled 5 spiced apple butter on mine YUM!

Items used from Basket were carrots and honey from last weeks basket. This was a heavily debated dish. I knew i wanted to make a carrot ice cream but how I wanted to execute this was tough. I had thought I was going to do this in the flavor of a carrot cake but I wanted something different. I am sure the carrot cake flavor will be tasty though and I would love to try that one in the future. But the more I kept thinking about the flavors that combined well the more things started to morph. I started thinking about what I remember as a child. I remmeber a stable was apple slices, and ants on a log but using carrots instead of celery. So I had thought to make an apple bread pudding and use many items from the basket. And to make a plain vanilla carrot ice cream. Those who know me know I have a hard time making anything plain. So I thought how can I change up the flavors? Well, my husband doesnt care for raisons so I could use dried cranberries instead. and instead of plain carrot I still thought to flavor it spicy like a cake, but since I was using coconut milk instead of just plain milk I felt chai spices would be a nice touch. So then my carrot ants on a log was conceived!


Spiced Ants on a Log Ice cream
1/2 cup of fresh carrot juice
1 cup heavy cream
1 cup half and half
1/4 cup honey
1 cup of coconut milk
1/2 T chai spices
1/2 stick crushed cinnamon
1/2 a vanilla bean
2 cardamon pods crushed with seeds
1/4 cup craisons

For swirl
1/2 cup peanut butter
1/4 c coconut oil melted
1/4 cup honey

add your half and half and cream to a sauce pan with your honey and vanilla bean and reduce until you have one cup of honey condensed cream.

Remove from heat and add in your coconut milk and carrot juice and stir well. Refrigerate overnight. or till completely cold in order for it to freeze well. Add it to your ice cream maker and follow directions.

Mix the coconut oil and peanut butter/honey together and pour it in a thin layer over your ice cream chill in freezer for a few seconds and then take it out and tap it with a spoon or fork to break up all the pieces of the hardened peanut butter. The peanut butter with the coconut oil acts like a magic shell and makes little thin chunks of peanut butter deliciousness. Then repeat till all your peanut butter is used up. You can eat this either soft serve style or put it in the freezer till it gets to the consistency you are looking for.

I have to say this came out way better than I was expecting. I think if I was to do this again I might omit some of the spices alittle and just add cinnamon, but either way it was very tasty. Hubby said he wouldn’t change it at all so that definately made me smile and made my day.

Items used from basket: Spinach, sweet potatoes, oyster mushrooms

Sweet Potato Gnocchi cooked in Bacon, Oyster Mushrooms and Sage served over wilted Spinach

16 oz mashed of sweet potato
2 eggs
1 cup coconut flour
1t coffee bakers spice
1/2 t fox point seasoning

Mix together well until stir roll into little pieces. you don’t have to make the for ridges however that is what holds sauce. I like to roll mine on a bamboo sushi mat for a ton of easy no fuss ridges. lightly cook for approx 3 -4 minutes in a soft rolling boil. remove and set aside.

and toss in a pan into pan to get nice and golden.

Nitrate free Bacon chopped into small pieces(also known as natures meat candy)
bag of Oyster mushrooms from CSA basket which was 2.5 oz
a few pieces of sage leaves
1 bag of spinach
1 egg per serving. This made two servings btw.

Cook bacon till crispy and then add sage leaves, as soon as the sage is fragrant and crispy, Drain half of the bacon grease and toss in your gnocchi and lightly coat till warmed through and golden, right before serving throw in your spinach and toss again till slightly wilted and serve. top with a sunny or over easy egg and let the silky yolk flow out all over the dish to make a rich sauce.
This came out super awesome. I improvised alot when coming up with this dish. I rarely cook with flour so I had none in the house. I used coconut flour which I did have. I also didn’t have any riccotta which I wish i had cuz i love homemade gnocchi. This still tasted great but if I was still to make this again i think I would pan fry it till done rather than boiling 1st it was alittle too delicate. I was afraid to stir even though it held up better than expected.

Provencal Vegetable Tian

Week 2 Day 5
Dinner was a wonderful surprise. I wanted to think of something to used most veggies from my fridge as well as from my basket. What I used from my basket: Eggplant, thyme

Provencal Vegetable Tian

4 onions sliced thin
large eggplant sliced in half lengthwise and then into half moons
5 small zucchini sliced into thin rounds
4 large seeded diced tomatoes
fresh thyme chopped fine, remove woody stems
black pepper
1/2 cup olive oil

Heat half of your olive oil and sautee your onions until they are translucent. Sprinkle alittle salt on them to help them release water.

lay out your eggplant and salt them and massage the salt in so that they release water and bitterness. Put in a colander to drain

Do the same with your zucchini. Once the have been left to rest, I waited about 15 minutes squeeze out all the remaining water or liquid from your slices and then get out your casserole dish and prepare to bake forever. lol

On the bottom layer add half your onion, then sprinkle black pepper and fresh thyme.

2nd layer put half of your eggplant in a layer, sprinkle with black pepper and fresh thyme.

3rd your zucchini and 4th your tomato. layering pepper and thyme in between each layer.

Repeat until you have used up all your ingredients.

top with remaining 1/4c of olive oil and bake uncovered for 1 hour. Then cover and cook for 1 1/2 hours. Remove lid and cook for 30 more minutes until the top gets nice and caramelized.

Essentially this is just a whole bunch of caramelized flavor and for those not liking any of these ingredients it is a wonderful thing to try. the sweetness is amazing and the flavors are out of this world. We served this with rotisserie chicken and couscous. Not only did we not have any leftovers. This was a hit with a 23 month old, a 22 month old and a 11month old. I must say this is a recipe I don’t mind making again. It was indeed a keeper!

Week 2 day 5
So trying to think of something quick and easy today since I have spent most of the day trying to get a list of things I need to pack for my kids and their trip to grandma and grandpas house. but still use things from the basket. No real cooking involved and these actually came out waaay better than expected. This truely was a thrown together dish. Item used from basket: Spinach

Nasturtium blossoms stuffed with Spinach, Ham, goat cheese and a Rose Wine Gelee’
1 thin slice of nitrate free ham minced finely
about 2T of soft goat cheese
aprox 1-2 T of cream cheese (I ran out of goat and needed more so I added the cream cheese and was still very nice)
3 very large spinach leaves, stemmed, blanched, squeezed of all liquid and chopped fine
1 T of a Rose Wine Gelee from our Whole foods
Nasturtium blossoms. (I had six but enough leftover filling that i probably could have made maybe a dozen more)

Mix all your ingredients minus the flowers and stir well till everything is soft and smooth. I used a small piping tool, however you could use a spoon or a ziplock bag with the tip cut off to stuff these. I wish I had more blooms on my plants. I had recently dead headed so I was kind of bare but i could have easily eaten several dozen. they were super dupper yummy and the berry flavor of the rose wine paired very very well with the goat cheese.


OK, so am really wishing that I had put a hold on our CSA for this week as I hand realized we wouldnt be home so much,/eating out/ getting ready to go on our vacation. BTW heads up we wont be getting our basket on Weds since we are going on a mini vacation for a week but will resume our CSA at the begining of the month. Super excited. I am going to try to break up the recipes so I dont have a ton on one enrty possibly making it easier to find as I am four recipes behind where I need to be at the moment. I have been trying though it has just been taking a while.
on our 1st day I used up all our kale and it was beyond tasty. one was for our Dinner as a side dish:

Massaged Kale Salad with Mango and strawberries
1 bunch of Kale, washed, driet and torn into bite size pieces
2T italian dressing ( I make my own) or light dressing of your choice. I like sesame or a ginger soy dressing as well
1 diced altufo mango
6 large sliced strawberries, you can use more or less, that is what i had leftover
throw your dressing over your kale and massage it well till the kale has wilted and become tender, throw in your diced fruit and serve. Easy and delicious!

The second dish was hands down our new favorite kale recipe. I even had people taste it who plain don’t like kale and andother person whose husband doesnt like kale say they either liked it or could possibly get their spouse to at least try it when it tasted this good. I managed to get my 23 month old to share small bites with me since he wanted to eat the entire batch himself. I would have to say it was a huge success and super duper easy.

Super Easy Cheesy Kale chips
1 bunch Kale (curly will hold sauce better)
1 cup cashews (soaked, I did mine overnight but for at least 2 hours to get them soft)
1 red bell pepper cored and diced, medium would work, i had a huge one with a chunk missing from it from a previous recipe
one lemon peeled (or juiced if you dont have a high powered blender or food processor
1 soft date pitted
1 t salt
1/4 cup nutritional yeast

tear your kale into bite size pieces, in blender add your drained cashews, and remaining ingredients to blender and blend till very smooth. pour over top of your kale and massage it in to coat well with cheese. You can bake this in the oven at the lowest setting with the door cracked and keep your eye on it. Many sites reccomend 30 minutes, but to be careful because it can burn easily. I stuck mine in my dehydrator at 115 degrees till it got crispy, somewhere between 12-24 hours. check on it till it getsto desired crispyness. I swear they taste just like real cheese chips!
That is it for my kale-scapades. Until the next entry which should hopefully catch me up. Dessert is coming TUESDAY!!!

2nd Week Basket from KYF

This week’s basket we are so excited about because we have been waiting patiently for the Kale! Everything looked beautiful fresh as did last weeks. I am sad that we are not getting one next week due to the trip, but I dont think I am going to care. I do want you to know that the pictures that will be coming up from weds to weds next week will still be of food, but of the delicious things we find in Mexico!

Here is what was in our basket this week:

2 large bunches of Kale
sweet potatoes
oyster mushrooms
5 spiced apple butter
and a honey wheat loaf of bread that smells so good you can smell the honey!

I don’t know that I will be able to use everything in this basket mainly due to the fact we will be busy throught the week getting ready to take off. I also didnt get to make anything tonight with this as We ended up meeting friends out for dinner and have one other dinner outing planned, however I will try to do my best to get this taken care of. Looking forward to hearing what you all got in your basket and what do you plan to make with it!

Mushroom Miso Soup

Hooray! I finally figures out what to make with my mushrooms. I love the texture of the oyster mushrooms and all I kept thinking about was soup. I was all out of Wakame seaweed which would have been perfect. but I had everything I else I could have needed.

Ingredients from basket used: Last carrot, bag of mushrooms

1 carrot sliced thin
1/3 of a block of black soybean tofu cubed
the large handful of mushrooms from the basket
a hunk of chicken breast leftover from a rotisserie chicken
approx 4 cups or so of chicken bone broth
1 heaping T of miso paste
1/8 of a cup of soy sauce
water to mix the soy sauce and paste till disolved
1 bunch of swiss chard.
1/2 bag of Kelp noodles

I removed the stems from the shrooms as they were much too hard and cut the caps into bite size pieces,set aside and thinly slice the carrot, tofu cut into cubes and the same with the chicken
Chopped up the mushroom caps and removed the stems as they were much to hard. Diced up some green onions from the garden. threw the mushrooms and kelp noodles into the pot and boiled for about 20 minutes on medium heat. then added onions and carrots, let cook for about 10 more minutes. then mixed in swiss chard and stirred until bright green and wilted and turned off the heat and added the miso soy paste and the chicken and tofu, stir till well combined. serve hot.

This my little D’s 1st time having tofu and miso. He actually did very well with it. I didn’t serve it to him, I just sat down with a bowl of it and when he came to me I let him taste it. It was all over and I was happy This made two decent sized servings. Cuz he ate one of them on his own. I was kind of surprised. I don’t know why I didn’t expect for him to like this. I thought it softened the mushrooms nicely and tasted awesome!

Week 1 Day 6
Today I was kind of at a loss of what to make. I didn’t really feel like cooking and the only things I have left from my basket is the handful of mushrooms, 1 lone carrot, and honey and jam. I am kind of sad that we ran out of everything in the box so quickly. Was hoping it would have lasted all week. I guess since I still have that left it kind of has, but with me out of ideas. I didn’t make a main meal. Dinner was a light salad with tomatoes and cucumber.

Dessert incorporated basket ingredients: Vanilla Pear Jam

I had a bit of a sweet tooth so I got some plain greek yogurt and topped it with some leftover jam and grapenuts. It made a wonderfully flavored ultra rich and cream yogurt with just the right amount of sweetness as I only use plain yogurt, and the grapenuts gave it a nice crunch. A truly satisfying dessert. I may add a dollop of almond butter to it and make it again tomorrow. I am a sucker for adding jams or jellies to flavor my yogurt or ice creams.

I think tomorrow if I am feeling up for it, I might break down and make the mushroom soup or maybe a mushroom pot pie type meal.