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Recipe coming soon…



Recipe coming soon…

Recipe coming soon…


Week 5 KYF basket

OK, so I am soo far behind on catching up with my blog, but I promise that it will get done. Just because I havent posted does not mean that I have not been making food and taking pictures. I have actually made some decent things with this weeks basket too.

Here was in our basket this week (5/8-5/14)
Lettuce (Green Leaf)
Extra Large straberry container
Swiss Chard
Sweet Potatoes
another Jar of 5 spiced apple butter
Turnip greens
Bok Choy

Since this is a backdated entry, I will try to get last weeks recipes and pictures up first and then update with this weeks. I had a few things I made with last weeks basket. Hopefully none disappoint. I also forgot to take a picture of our basket this week and happen to not remember till we had already made some of our dishes. Next week we will remember. Oh and Next Wedsday will be the start of our Bush N vine CSA YAY!!! I am uber excited about this one since we normally miss alot of it because I seem to always be giving birth right about now.

Recipe to come soon…


I have been toying around with how I wanted to make this for a while. I actually go the idea from an ad for a knorr spice in mexico for a chicken in a bag with their spice blend called limon y oregano. That has stuck with me so I set off to try to find the package in order to see what is in the ingredient list and then work from there. Alas, I don’t live in mexico and apparently I can’t buy or even find this blend anywhere here in the states, or at least not yet I havent, also I can’t seem to find the list of ingredients online anywhere either. Blah. So my next option was to try to come up with my own flavor profile using what I like and what I think goes together. This is what I came up with using the basic idea that marinade should be 1 part oil, 2 parts acid and flavor to your heart’s content.
Basket items used in this meal were: oregano in the chicken, herbs and spinach and lettuce in the salad and the garlic roasted asparagus

Lemon and oregano roasted chicken

1/3 cup of lemon or lime juice plus the zest
1/3 cup olive oil
1/3 c soy sauce
5 cloves crushed garlic
2T smoked paprika
1/4 cup fresh oregano chopped fine
2 t salt
2t of toasted crushed cumin
1T honey

Mix the ingredients well together till they emulsify, put your chicken whole or pieces into a ziploc bag and add marinade. If you want to save alitte as a sauce, make sure you reserve some sauce before adding it to the chicken. let it sit for a few hours or overnight.
when ready to cook, preheat oven to 450 and roast for 30 minutes covered, then remove cover and roast for an additional 20-30 minutes till the outside gets nice and golden. Your time may vary depending on how big your chicken is and whether or not you cut your chicken into piece. When in doubt check that your meat thermometer reads 165. Remove from oven and let it rest to make sure your juices run away.

This was soo juicy I wish you all could really see it.

So one of the 1st things I was dying to make upon our return from Mexico was a horchata and since I found a decent recipe, I decided I wanted to kick it up a notch and add fresh strawberries to it. It came out amazing and went very very quickly. I will indeed make this again. ingredients used from basket: Strawberries

Strawberry Horchata

1 cup white long-grain rice raw
1/2 cup of soaked almonds
5 cups water
1/2 cup almond milk
1/2 T vanilla
1/2 T cinnamon
1 medium size cinnamon stick
2/3 cup turbinado brown sugar
1 pint of fresh strawberries or more to taste

Soak overnight rice in water with cinnamon stick. In the morning add your soaked almonds run it through the blender to get it as smooth as you can. add your spices and vanilla and sugar and blend again. You can use a fine mesh strainer, cheese cloth or a nut milk bag to strain off any solid pieces. If you need to add more sweetener please feel free. add back to blender and add your berries and blend till smooth, serve cold or over ice. YUM!

This was my daughters first time not having formula in her bottle so this was a real treat for her. My son drank 16 oz of this stuff and even though there was still more I had to lie and tell him it was all gone because I swear he would have continued drinking till he popped. I doubled this recipe and it lasted me 2 days. This went very quickly and was very refreshing. You can add to it regular milk instead of almond milk and I think if you use evaporated it will taste more like the authentic kind, but I was trying to stay dairy free with this, mainly so I wouldn’t have to run to the store to go and by milk. 🙂 I hope you all enjoy.

Breakfast was very tasty and a great way to do something different with my asparagus. Items used from basket: Asparagus, Flax bread, Strawberries.

Cheesy Eggs with Oven toasted Flax bread Asparagus Roll ups and fruit salad.

6 eggs
6T water
spices of your choice
handful fo shredded mozzarella

For asparagus
Thin slices of Flax bread
lemon pepper
3 or 4 thin asparagus per roll or 1 large asparagus per roll.

Fruit salad
cut up fruit of your choice
topped with homemade greek yogurt and granola and honey from the 1st basket

To make the Asparagus rolls:
Take your thin piece of flax bread and butter one side, take a piece of saran wrap and turn your bread butter side down. on the dry side spread another thin layer of butter and I sprinkled it with lemon pepper. Placed 2 or 3 pieced of asparagus on the slice depending on size and then rolled them up tightly and closed off the ends of wrap. I did this with the remaining pieces of bread and asparagus and put them in the fridge overnight to cook in the morning however if you don’t do it overnight you might want to do this several hours in advance in order for the bread to stay sealed. Place on a cookie sheet seam side down and I baked at 350 for 30 minutes till golden and crispy. This also happens to be my new favorite way to make/eat asparagus.
For the eggs, mix all your ingredients together except cheese, scramble and before eggs are completely set be sure to add your cheese.
serve and enjoy 🙂

Hooray to be back from Mexico! We had a blast and ate so much food I thought I was going to die. However, we did so much walking I actually lost 2 lbs. YAY! We also took so many pictures I think “think”, I may just go ahead and forgo the posting of pictures just because I took over 1200 but if I don’t have as many food pics I may still yet have them make a cameo appearance.
Getting down to business. What is in our basket this week. Drum roll please….

Collard greens
red leaf lettuce
swiss chard
greek oregano
and a flax bread loaf that smells incredible

while this is only our 3rd week of receiving our basket it is the 4th one going but last week was put on hold due to being away on vacation.
I am very excited about this basket and am looking forward to a few treats, I am also thrilled we got double strawberries for the large share. I have big plans for them. Because of timing however I did not get a chance to make anything yet from the basket. Our plane got in last night, we went to sleep, we left to pick up my minions from the in-laws, we left there and went straight to pick up our basket with only 10 minutes to spare before they closed. So we ended up picking up dinner since it was already late and we still had so much to do. I did however start something but since it needs to soak overnight You wont get to see or here about it till tomorrow HA! We are already brainstorming about some of the meals we want to make however and our very excited! stay tuned to see what we will be making! In the meantime goodnight and I look forward to hearing about whats in your basket.

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!