Hesser House

Meal plan: January 30 - February 5

2012-01-29T17:36:00.000-08:00

Monday:

Birthday leftovers - ham with apple jelly, macaroni and cheese, spinach and pickles

Tuesday:

Pasta Alfredo with ham and zucchini

Wednesday:

Beans (and ham) and rice with broccoli

Thursday:

Ham and onion pot pie

Friday;

Ham salad sandwiches on bulkie rolls with pickles and roasted potatoes

Saturday:

Pizza

Sunday:

Split pea soup

Meal Plan: January 9-15

2012-01-08T12:52:00.000-08:00

Monday:

Slow Cooker Apple Sauce Chicken and Company's Company Potatoes Au Gratin from A Year of Slow Cooking with shredded zucchini

Tuesday:

Asian-style orange pork with brown rice and broccoli

Wednesday:

Slow Cooker Squash Soup from A Year of Slow Cooking with chicken salad sandwiches

Thursday:

Left over Split pea soup with cheddar shallot toasts

Friday:

Pizza

Saturday: Visit with the Andrades!

Our own Slow Cooker chili, cornbread and salad

Sunday:

Franks and beans with homemade sauerkraut

Meal Plan: January 2-8

2012-01-02T18:41:00.000-08:00

After a long hiatus from posting, not meal-planning, I am glad to be back on the stick in a brand new year!

Monday: Thanksgiving Casserole made from vacation-week roast turkey leftovers

Tuesday: Leftover Thanksgiving Casserole.

Wednesday: Leftover New Year's Day Hoppin' John from Simply Recipes with sautéed cabbage

Thursday: Turkey Chili in the Slow Cooker with leftover turkey

Friday: French Toast, bacon and strawberry preserves for 12the night

Saturday: Slow Cooker Macaroni and Cheese from A Year of Slow Cooking.

Sunday: Slow Cooker Orange Apricot Pork Chops from A Year of Slow Cooking with rice, roasted squash and broccoli.

Meal Plan: October 23-29

2011-10-02T17:41:00.000-07:00

Sunday:

Oven-fried chicken, roasted potatoes, Brussels sprouts

Monday:

Slow Cooker Mexican Black Beans with rice and leeks

Tuesday: (Kate traveling)

Pumpkin risotto

Wednesday: (Kate traveling)

Leftovers

Thursday: (Kate traveling)

Pasta Pesto!

Friday:

Pizza

Saturday:

Slow Cooker Cranberry Pork Roast with roasted potatoes, vegetables from the farmer's market

Meal Plan: October 16-22

2011-10-02T17:37:00.001-07:00

Sunday:

Gnocchi with leftover pizza sauce

Monday: GS Sign up night

Slow cooker Tamale Pie with green beans

Tuesday:

Tomato and Shrimp Pasta

Wednesday:

Pork chops, roasted potatoes, apple sauce and roasted Brussels sprouts

Thursday:

Black bean soup with hard boiled eggs and green beans

Friday: No school

Pizza

Saturday:

Vegetable lasagna, green salad, apple crisp

Meal Plan: October 9-15

2011-10-02T17:33:00.000-07:00

Sunday:

Leftover Chicken pie from Saturday

Monday:

Slow cooker Cowboy Beans with rice and sauteed spinach

Tuesday: (Kate traveling)

Pasta with sauce

Wednesday: (Kate traveling)

Broiled fish, roasted potatoes, roasted Brussels sprouts

Thursday: TES Open House

Borsht and zucchini fritters from the freezer

Friday:

Pizza and crispy kale

Saturday: Harvest Dinner at SFA, bring potluck item

Meal Plan: October 2- 8

2011-10-02T17:23:00.001-07:00

Sunday:

Baked macaroni and cheese, green beans and sliced tomatoes

Monday:

Slow cooker roasted chicken, layered over Saturday's roasted potatoes, with roasted cauliflower and Brussels sprouts

Tuesday: (Kate out)

Bow-tie pasta with eggplant and garlic sauce with a side of green beans

Wednesday:

Taco night at TES!

Thursday:

Potage Parmentier with sauteed swiss chard and deviled eggs

Friday:

Pizza

Saturday:

Chicken Pot Pie

Meal Plan: September 25-October 1

2011-09-25T15:14:00.000-07:00

Sunday:

Pancakes for dinner!

Monday:

Pasta with sauce and meatballs

Tuesday:

Slow Cooker Shepherd's Pie (our own recipe - vegetarian with sauteed eggplant, onions, celery, carrots tossed in leftover tomato sauce and a Romano Cheese, topped with mashed sweet and white potatoes.

Wednesday:

Slow Cooker Boston Baked Beans with Rice steamed cabbage

Thursday:

Zucchini fritters and Borsht from the freezer

Friday:

Oven Fried Chicken, leftover beans and shepherd's pie

Saturday:

Paella?

Meal Plan: September 18 -24

2011-09-18T12:49:00.000-07:00

As we are headed into the fourth week since we yelled "GAME ON!" I can say that things are moving forward nicely. We have planned, we have scheduled, we have eaten at home. Not only have we not ordered any kind of take-out or pre-made meal, we haven't even deviated from our meals plans for the sake of poor planning or unexpected rush. I have my first overnight trip coming up this week, so we'll keep you posted on how things go.

Sunday:

Slow Cooker Honey Garlic Chicken with roasted potatoes and salad left over from the night before.

Monday: (Scott at Fencing)

Slow Cooker Butternut Squash Soup with cheddar toasts

Tuesday:

Chicken salad, homemade pitas and leftover soup

Wednesday: (Kate traveling)

Marinated skirt steak, Bobby Flay's coleslaw and Rachel Ray's smashed potatoes

Thursday: (Kate traveling)

Pasta with eggplant and meat sauce

Friday:

Dinner out on our way to the Cape

Saturday: Wheaton's homecoming!

Dinner in Norton!

Sunday:

Pancakes for dinner after we roll in from a day of traveling.

Meal Plan: September 11-18

2011-09-11T17:57:00.000-07:00

Sunday:

Macaroni and Cheese and Crunchy Cabbage Salad

Monday: (Fencing)

Leftovers from Sunday

Tuesday: (School board meeting)

Slow Cooker Borscht and Zucchini Fritters

Wednesday: (K @ work reception)

Hummus with pitas and sliced cold veggies

Thursday: (TES picnic)

Eggplant sandwiches, celery sticks, watermelon

Friday:

Pizza

Saturday:

Leftovers (or Salsa Bean Chicken)

Meal Plan: The New Auto-pilot plan

2011-09-05T12:57:00.000-07:00

Today is the school year's equivalent of January 1. We've had the one last hurrah after the elongated holidays of summer, we've enjoyed the lazy days, the pajama mornings, the late bedtimes, but tomorrow.....

In appreciation of the "other new year" and the frenetic pace we know we'll be keeping once I am back on the road and we enter into the public schools system (read: the world of soccer) for the first time, we have created a secret weapon. Our new "Auto-pilot Meal Plan" can be pulled out and slapped into place at a moment's notice. Whether we are hit with an epic stomach flu or find ourselves driving back late from a weekend trip that "seemed like a good idea at the time," or just a case of too much work-travel and not enough time to plan, we will be able to activate six (count them, six!) dinners in a row.

The methodology at work for each meal in this plan is one of ease, frugality and attractiveness (to our kids). We chose this recipes based on what we typically stock in our pantry and freezer, the ability to use similar ingredients in multiple recipes, therefore having to stock or purchase fewer items and those that would let us use the slow cooker as often as possible.

I encourage you to keep track of how many times we hit this "emergency button" between now and June 30...

Here's the plan:

Monday:

Vegetable chili, brown rice, side vegetable (this week: broccoli)

I will use beans that I've soaked, cooked and frozen, a bag of frozen shredded zucchini and half a can or jar of stewed tomatoes. The remaining half can will be used in the pasta on Wednesday.

Tuesday:

Crock Pot Layered Dinner with chicken from the freezer, stored fingerling potatoes and a side vegetable (this week: new Brussels sprouts!)

Wednesday:

Pasta with tomato sauce (fortified with bean stock), Romano cheese

The second half can of Monday's tomatoes will be used here to make the sauce. I usually save and freeze the stock from cooking dried beans and add it to sauces and soups later on.

Thursday:

Broiled fish, leftover potatoes from Tuesday and side vegetable (this week: kale)

This fish is the first new thing I will have had to buy for this week's worth of dinners. Everything else is part of our normal stocked pantry or freezer.

Friday:

Homemade pizza

Using a second can or jar of tomatoes

Saturday:

Slow Cooker Ravioli Lasagna

I will use a leftover pizza sauce and turn it into the meat sauce for the "lasagna." We will probably have a salad, since we will have a chance to go to the Farmer's market or will hopefully have recovered from whatever it was that made us activate the Auto-pilot plan in the first place.

Grocery List for this meal plan:

2 28 oz cans (or 2 qt jars) crushed, stewed or pureed tomatoes (on hand)

1 can or 3/4 C frozen pinto, kidney, rosada or navy beans (on hand)

1 T chili seasoning (on hand)

2 cup shredded zucchini (on hand)

1 cup brown rice (on hand)

1 chicken breast/4 thighs, drumsticks or whatever (on hand)

2 lbs potatoes (on hand)

3 meal's worth of vegetable sides (on hand)

Romano cheese (on hand)

garlic (on hand)

EVOO (on hand)

1 box pasta (on hand)

4 cups Mozzarella cheese (on hand)

1 lb ground beef, turkey, lamb, pork (on hand)

2 lbs of fish fillets (purchased, though I am likely to buy two meal's worth at a time and freeze one)

1 lb frozen ravioli (purchased)

We hope not to pull this trigger too often because even though we like these meals, we would get tired of them. What we are trying to accomplish is a baseline for maintenance. As long as we keep these items in the house and, in the event of "disaster" one of us can make it to the store and pick up a few items (in addition to milk, eggs flour and COFFEE) we'll be okay. Well, at least we'll eat.

Meal Plan: August 15-20

2011-08-14T17:52:00.000-07:00

Sunday:

Leftover sauce

Monday:

Potage Parmentier with dill instead of parsley

Tuesday:

Sauteed egg plant salad with tomatoes, mushrooms and shallots

Wednesday:

Scott's choice

Meal Plan: July 31 - August 6

2011-07-31T18:16:00.000-07:00

Sunday:

Homemade Pizza

Monday:

Chicken salad in homemade pitas with refrigerator pickles and corn on the cobb

Tuesday:

Tomato risotto with eggplant

Wednesday:

Eggs in a nest

Thursday:

Cheese sandwiches with bread and butter pickles, corn on the cobb

Friday:

Pizza

Saturday:

TBA

Sunday:

TBA

Stuffed Patty Pan Squash Recipe

2011-07-17T18:19:00.001-07:00

Ingredients:

4 Medium-sized patty pan squash

4 scallions, chopped, white and green parts separated

1 shredded carrot

6 cloves green garlic or 3 cloves aged (regular) garlic, minced

1/3 C crushed almonds

1/3 C creme fraiche, butter milk or plain yogurt

4 T shredded cheddar cheese

Salt and pepper to taste

4 T olive oil

Method:

Preheat oven to 375. Wash and trim both ends off of each squash. Stem for about 15 minutes, until middles can be pierced deeply with a fork. Set aside to cool. When they are cool enough to handle scoop out enough of each squash to make a nice deep cup, without going through the other side. Drain and chop squash innards. Coat a baking dish with olive oil and arrange squash cups in it. Saute white of the scallions and garlic until transparent. Add carrot, chopped squash, salt and pepper. When carrot is bright orange, add the almonds. Turn off heat and add creme fraiche. Stir to combine. Fill each squash cup to slightly over flowing and bake for 25-30 minutes. Add shredded cheese to the top of each and bake for another 5 minutes to allow cheese to melt.

Meal Plan: July 17 - 23

2011-07-17T17:58:00.000-07:00

Sunday:

Stuffed Patty Pan Squash, Coleslaw and Barbecue Chicken (made with last season's apple-peach BBQ sauce)

Monday:

Chicken salad, Scott's homemade Pitas, garlic-roasted cauliflower and broiled sweet onions

Tuesday:

Creamy Pesto Pasta with sliced tomato

Wednesday:

Grilled cranberry-orange sausage, potato salad with peas and purple peppers, roasted maple beets

Thursday:

Pea and bacon risotto, garlicky beet greens, apple pie

Friday:

Pizza

Saturday: leftover buffet/market inspired

Meal Plan: July 10-16, 2011

2011-07-10T18:03:00.000-07:00

Sunday:

Garlic Scape Lamb Chops with Baby Artichokes, Pan-fried Potatoes, Sliced Tomatoes and Tzadziki

Monday:

Vegetarian Chili with Rice and Broccoli

Tuesday:

Pasta with Tomato Sauce and Salad

Wednesday:

Broiled Fish with Roasted Cauliflower and Rice tossed with Garlic Scape Butter

Thursday:

Steak and Egg Salad

Friday:

Pizza

Saturday:

Market-inspired dinner with Grandpa and Ya-ya

Food Storage Inventory as of June 26, 2011

2011-06-26T17:58:00.001-07:00

Frozen

Vegetables:

6 Gallon Bags Broccoli

30 Pint Bags Frozen Spinach

Blueberries:

1 Gallon bag

Cranberries:

1/2 Gallon Bags

Zucchini:

54 Pints Shredded

Meats:

1 Quart Pork Fat Back

1 Quart Suet

10 Chicken Breasts

10 Chicken Thighs

10 Chicken Drum Sticks

10 Chicken Wings

3 Half Chickens

4 Chicken Stock bags

Pesto:

7 muffin cups

Pantry

Jams/Fruit:

4 Half-pints Blueberry Jam

2 Pints Apple Jelly

2 Quarts Apple Pie Filling

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

5 Half Pints Orange Marmalade

3 Half Pints Strawberry Jam

4 Half Pints Strawberry Preserves

Pickles:

4 Pints Radishes

3 Pints Red Cabbage

12 Pints Cauliflower and Carrots

45 Pints Bread and Butter Pickles

48 Pints Dilly Beans

Sauces:

2 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

3 Half-pints Chutney

Meal Plan: June 27 - July 2

2011-06-26T17:43:00.000-07:00

Thymeless Herbs Farm had fresh free-range chickens this week! I bought 10 and my mom and I cut them up and froze them strategically for meals over the next six months or so. I roasted one today and I think I finally got it right. It was moist and flavorful and the kids loved it! I also reserved a quarter share of a hog, which I will receive in December.

Sunday:

Roast chicken, red cabbage steamed in cider vinegar and brown sugar, red potato salad with fresh peas, scallions and garlic scapes

Monday:

Risotto with peas and green beans

Tuesday:

Creamy chicken salad over roasted cauliflower and beets tossed with garlic scape butter over sauteed beet greens with pita bread

Wednesday:

Swiss chard, broccoli with shredded chicken, topped with scallions and diced tomatoes and cheddar cheese

Thursday:

Pot pie

Friday:

Pizza

Saturday:

On Vacation!!!!

Meal Plan: June 19 -25

2011-06-19T17:25:00.000-07:00

Sunday:

Burgers, pasta salad and strawberry shortcake

Monday:

Slow-cooker navy beans with chutney, brown rice and broccoli

Tuesday:

Pasta salad, beet greens with chickpeas

Wednesday:

Zucchini, carrot, chickpea pancakes with pesto sauce

Thursday:

Leftovers from Monday with spinach

Friday:

Homemade pizza

Saturday:

Steak salad or burgers (after Farmer's Market)

Sausage and Asparagus Pie Recipe

2011-06-11T05:00:00.000-07:00

This seems much more like a cold-weather meal, but we've had a few cool days over the last few weeks that made us hunker for some comfort food. This pie could be made with many combinations in the filling. I felt the filling needed a little extra bulk, so I threw in some leftover brown rice I had in the fridge. I think I could have just as easily sauteed some potatoes or winter squash.

1 double pie crust of choice.

1 lb bulk sausage, or sausage removed (this time I used lamb and rosemary sausage)

1/2 lb Asparagus, trimmed, but into 2 inch pieces and cooked to al dente.

1 small onion, diced, or the equivalent in diced scallions

1/2 C cooked rice or lightly cooked diced potatoes

2 eggs

For gravy

2 T all purpose flour

1/2 C milk

Salt and pepper to taste

Make pie crust, fit one half into pie dish, set aside. Preheat oven to 350. Cook asparagus and set aside. Cook sausage in cast iron skillet until browned, breaking apart with a spoon as you go. When browned, removed sausage with a slotted spoon and set aside to drain. Keep fat in skillet hot, add onions. When translucent add flour and whisk to make a roux. Add milk and continue to whisk until a think white gravy forms. Combine sausage, asparagus, 1 beaten egg and gravy and stir to combine. Pour into bottom of pie crust in pie dish. Top with other half of crust, seal edges, but slits in top and brush with second beaten egg. Bake for approximately 40 minutes until golden brown.

Meal Plan: June 11 - 18

2011-06-11T04:37:00.001-07:00

Sunday:

Spinach Quiche with red leaf salad

Monday:

Slow Cooker Cowboy Beans with rice and spinach

Tuesday: (K at 1769 Reception)

Tortellini with tomato sauce

Wednesday:

Leftover Quiche and salad

Thursday:

Spinach tacos with leftover Cowboy Beans

Friday:

Pizza

Saturday: (K at 1769 Reception)

Pancakes for dinner

Meal Plan: June 5-11

2011-06-05T11:14:00.000-07:00

Sunday:

Lamb and Rosemary Sausage pie with tossed salad (recipe to come)

Monday:

Fresh pasta with broccoli and garlic sauce

Tuesday:

Leftover sausage pie with salad and stewed rhubarb

Wednesday:

Pasta with pesto and garbanzo beans

Thursday:

Roast beef wraps with hummus, zucchini tzatziki, red leaf lettuce and radishes

Friday:

Homemade pizza

Saturday:

"Market dinner"

Meal Plan: May 30 - June 4

2011-05-30T21:17:00.000-07:00

Monday:

Red leaf salad with radishes, scallions, leftover grilled asparagus served with potato salad and beans from Sunday's cookout.

Tuesday:

Roasted free-range chicken with spinach sauteed with scallions, baked beans and cranberry-rhubard crisp.

Wednesday:

Chicken salad over lettuce with radishes and scallions

Thursday:

Sauteed Swiss chard with leftover baked beans and Italian sausages

Friday:

Pizza - barbecue chicken, greens and ricotta and plain

Saturday:

Pasta pesto with chicken

Meal Plan: May 23- May 29

2011-05-23T16:42:00.000-07:00

Monday:

Spinach Nudi with sliced tomatoes

Tuesday:

Rice and beans with chutney and radish greens

Wednesday: (Annie makes dinner)

Pasta pesto!

Thursday:

Zucchini fritters with sliced tomatoes, ricotta and sweet and sour sauce

Friday:

Split pea soup with fresh bread

Saturday: (market day!)

Big vegetable combination with deviled eggs and bread

Sunday: (Memorial Day cookout)

Barbecued meats from market with potato salad and grilled vegetables

Monday: (parade day!)

Roast chicken and vegetables from market

Meal Plan: May 8 - 14

2011-05-08T17:38:00.000-07:00

Eight days post-move and we are a fully functioning household. We will be unpacking "non-essential" belongings throughout the summer, but for now we can cook, dress, wash clothes, park our car in the garage and play with our full range of Legos and other toys. This Saturday, as I may have mentioned, was the first outdoor market of the Norwich Farmers Market season. The kids and I spent the morning there getting reacquainted with friends made last year and dancing to the live music and snacking on our weekly treat of "choco-doodles" made by Susie at Timeless Herbs Farm in Woodstock, VT.

One of my favorite farms is Hurricane Flats in Royalton, VT. Their produce is beautiful, delicious and plentiful. This week we found ramps (wild leeks), fiddleheads, arugula, radishes, spinach and chard. It is a pity I will be traveling this week, so I couldn't buy everything that I wanted. This week's meal plan consists mostly of meals I have already prepared ahead to make the week go more smoothly with one less set of hands in the house. You may notice that this is a meat-heavy menu for us, but we are trying to use up some very generous meals that were made for us over our moving weekend and a steak I bought for next week ended up in the refrigerator and not the freezer, so there you have it.

Sunday:

Mother's Day Steak Salad

made with pan-fried New York Strip steak from On the Edge Farm, Yukon gold sauteed potatoes, mesclun and arugula greens, browned ramps (the bulbs and greens) beets, radishes, deviled eggs and a chili, scallion yogurt dressing.

Monday:

Split-pea soup with swiss cheese toasts

Left over from last week and made with the end of our Easter ham!

Tuesday:

Beef and broccoli stir fry with Swiss Chard and leeks.

Made with the end of a delicious roast beef aged by my Dad and served over our moving weekend.

Wednesday:

Pasta with creamy pesto sauce

Thursday:

Reuben Casserole

Made with a beef corned by my Dad also for the moving weekend and "horsey-kraut" and homemade Russian dressing.

Friday:

Zucchini and Scallion frittata

The BEST Hardboiled Egg Method

2011-04-25T07:00:00.000-07:00

No meal plan this week because we are moving on F R I D A Y !!!!!! Until then, we will be eating the leftovers of our Easter Feast. I will post a follow-up on the recipes and how we liked them as soon as I can. Until then, I leave you with the very best hardboiled egg method I know of which came from Elise at Simply Recipes and some shots of what I think are some pretty fantastic Easter eggs.

Easter 2011 Menu

2011-04-23T10:00:00.000-07:00

Easter truly is my favorite holiday. It reminds me of my grandmother, whose birthday is around this time. I cling to the tradition of buying new "Easter outfits" for my kids, I make sure to have a hyacinth every year to make my apartment smell like her living room and I try to incorporate as many colors as possible into our holiday meal, they way she did.

Spring in the Upper Valley is later than in the rest of the country (did I mention it was snowing this morning?!?), so I had to make some serious changes to my original concept. I had envisioned making Deborah Madison's infamous Asparagus and Morel Bread Pudding that appears in Barbara Kingsolver's book Animal, Vegetable, Miracle, but that will have to wait until May or so. Our menu will rely mostly on storage crops and what we have canned or frozen, with two ever so important, though non-local treats. Can you guess what they are?

We bought our ham from On the Edge Farm in Woodstock, VT and will be glazing it with a mixture of the the apple jelly Scott made from leftover cores and peels last fall and the maple syrup we bought during Vermont Maple Open House Weekend at Center Hill Maples Farm. Though it will be several weeks before we have that quintessential spring opening meal with local asparagus, morels, rhubarb and an abundance of greens we are grateful to celebrate the oncoming spring and the mere fact that we made it through our first winter in the Upper Valley eating locally most of the time.

Easter 2011 Menu

Appetizers:

Deviled Eggs

Carrot Soup

Main Course:

Maple and Apple Glazed Ham

Roasted Beets, Celeriac and Asparagus, sauteed Swiss Chard

served with Hesser House Macaroni and Cheese

Dessert

Cranberry Apple Crisp (variation on our Cranberry Rhubarb Crisp)

BEST EVER Bacon and Tomato Sandwich

2011-04-19T19:08:00.001-07:00

I just have to gush about the most AMAZING sandwich we had the other night. I can see that a bacon and tomato sandwich may not sound that exciting to most people, but if that's the case, they can't possibly have eaten a bacon and tomato sandwich at the Hesser House. This one was made on Scott's multigrain bread that was still warm and smeared with our homemade mayonnaise. We were lucky to find some thick cut maple-cooked bacon from On the Edge Farm in Woodstock, VT who sources most of our meats. I don't like to play favorites among my farmer friends, but I was quite smitten with the organic tomatoes from Long Wind Farm in Thetford, VT. They specialize in tomatoes and sell their products at the Coop Food Stores. This sandwich was perfect beside the tomato soup we are still making from the juice we canned over the summer. Only 18 days until the start of the outdoor markets. Here's to a healthy growing season!

Meal Plan: April 17-24

2011-04-17T13:26:00.000-07:00

We trying to eat down some of our heavier stores this week because that means less to move!

Sunday:

Leftover roll-ups

Monday:

Bacon Sandwiches with Tomato Soup

Tuesday:

Broccoli, Cauliflower, White bean casserole with coleslaw on the side

Wednesday:

Sauteed Swiss Chard with Bacon over rice

Thursday:

Pizza

Friday:

Pesto with Zucchini over pasta

Saturday:

Easter Dinner (menu to be posted later)

Cranberry Rangoon Recipe

2011-04-14T17:38:00.000-07:00

Happy Thursday! I know, this may sound gross to you, but you probably don't have a surplus of cranberries in you freezer. Or maybe you do.... I realize this is another recipe for fried food, but I don't go for sweets, we hardly ever eat out and we really don't have any other vices. Once a week we make something fun that is outside our normal whole-grain-local-vegetable-based regimen. Sue us!

I found this recipe on the Cranberry Growers Association website. Incidentally my favorite cranberry grower is Cranberry Hill Farm in Plymouth, MA. If you are down that way this fall you should pay them a visit.

Anyway, I changed the recipe substantially, so here is what I did:

Ingredients:

3/4 C Fresh Cranberries

1/4 C Mayonnaise

10 oz Cream cheese, softened

1 tsp Cholula hot pepper sauce

1 T sugar (I used evaporated cane juice)

3 Scallions, white and green parts, finely diced

1 package Square Wonton Wrappers

1 oil (canola, or peanut) for frying

Directions:

Combine Cranberries, Mayonnaise and Cholula in food processor and blend until almost smooth. Add half of that mixture to cream cheese along with sugar and scallions and mix thoroughly. Drop one tsp full of mixture in the center of each won ton wrapper and seal as desired. I make boats (see photo). Heat oil until it shimmers. Fry rangoons until golden brown. It helps to keep them in a low oven while you finish the whole batch. You should have about four dozen of them when you finish.

The original recipe recommended using the reserved cranberry/mayo mixture as a dipping sauce, but we didn't do that. We set it aside to spread on sandwiches or to make another batch Instead, we dipped them in the sweet and sour sauce we made last summer!

We LOVED these! The insides are delightfully pink and tangy. I can't wait to break them out at a day-after-Thanksgiving-leftover-extravaganza! That said, we've decided to start experimenting with a baked version with the help of this recipe from My Baking Addition.

Meal Plan: April 10-16

2011-04-10T09:38:00.000-07:00

There were Swiss Chard, duck eggs and some end of the barrel storage onions at the Norwich Farmers Market this Saturday. We have been so fortunate to have the monthly winter markets.....and the outdoor weekly market reopens in 27 days!!!!! Not that I am excited or anything. We are looking forward to seeing all the farmer friends we made last summer and to visiting more frequently with those that kept us sustained over the winter.

Sunday:

Shrimp stir fry with broccoli, onions and rice

Monday:

Slow Cooker Baked Beans with corn bread and canned apples

Tuesday:

Pasta and marinara sauce

Wednesday:

Tomato Soup and Cheese Sandwiches

Thursday:

Chili with rice

Friday:

Eggs in a Nest with sweetened rice

Saturday:

Pizza

Homemade Tater Tots!

2011-04-03T18:32:00.000-07:00

I turned some so-so potato salad into some really fun fried treats!

Ingredients:

1 1/2 cups potato salad (easy on the mayo) with chopped onions

1/2 to 3/4 cup all purpose flour

1 egg (beaten)

1 medium-sized peeled and shredded potato

1 tsp garlic salt

1/2 tsp cayenne pepper

1/2 cup canola oil

Puree potato salad. Mix with flour, egg, shredded potato and spices until thoroughly combined. Heat oil in a skillet until it shimmers. Drop tablespoonfuls of potato mixture into hot oil and cook until golden brown and crispy on both sides. Enjoy with homemade ketchup.

Meal Plan: April 3 -8

2011-04-03T18:27:00.000-07:00

Sunday:
Cheeseburgers with potato cakes and coleslaw

Monday:
Crock Pot Chicken with sauteed potatoes and celeriac with broccoli and cranberry sauce

Tuesday:
Chutney chicken with corn and rice

Wednesday:
Shredded Zucchini "pasta" with chicken and tomato sauce

Thursday:
Chicken soup with rice

Friday:
Pasta with creamy pesto

Saturday:
Leftover Chicken Soup

Hummus

2011-04-03T18:24:00.000-07:00

We are moving away from cheese and toward hummus. I love this recipe from Simply Recipes.

Meal Plan: March 27- April 2

2011-03-27T08:57:00.000-07:00

Sunday:

Meat loaf and tomato gravy with roasted potatoes and beets

Monday:

Soup and fresh bread

Tuesday:

Leftover meatloaf, brocoli and rice

Wednesday:

Creamy pesto pasta

Thursday:

Breakfast for Dinner (pancakes, scrambled eggs, etc) with fruit

Friday:

Cheese sandwiches and tomato soup

Saturday:

Paul's Birthday Dinner

Cheese burgers, potato salad, coleslaw, chips and carrot cake

Next week:

Sunday:

Pizza

Food Storage Inventory

2011-03-24T23:05:00.000-07:00

I just went through and took stock of what is left now that new greens are just beginning to appear at the Farmers Market. Not bad at all! However, if anyone has any inventive recipes for cranberries and barbecue sauce, please send them my way!

Basement Freezer

Beans:

1 Pint Black Beans

Broccoli:

1 Gallon Bag

Cranberries:

1.5 Gallon Bags

Corn:

1 Gallon

Meats:

1 Quart Pork Fat Back

1 Quart Suet

1 Soup Carcass

Pesto:

11 muffin cups

Stocks:

12 1/3 C portions of Adzuki Stock

Zucchini:

7 Pints of shredded

Pantry

Dried Fruit:

1 Pint Dried Blueberries

Jams:

1 Pints Apple Jely

1 Half-pint Strawberry Jam

6 Half-pints Blueberry Jam

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

2 Quarts Apple Sauce

6 Half Pints Orange Marmalade

Fruit:

5 Quarts Apple Pie Filling

Pickles:

1 Pint Corn Relish

Sauces:

4 Quarts 2 Pints Marinara Sauce

5 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

5 Half-pints Chutney

1 Quart Peach Syrup

Tomatoes:

4 Quarts Tomato Juice

Cranberry Recipes

2011-03-21T17:35:00.000-07:00

We have two gallons of cranberries in the freezer to get us through the spring. Hopefully these recipes will help make a dent:

Cranberry Rangoons

New England Cranberry Duff

Cranberry Thumbprints

Chicken with Cranberry Sauce

Jam Turnovers!

2011-03-20T16:55:00.000-07:00

I simply MUST make this recipe from Inn Cuisine with some of my jams that are leftover from last summer (and Scott's amazing pie crust, of course!)

This blog is such a great find. I can't wait to dig into it later.

Meal Plan: March 20-26, 2011

2011-03-16T16:33:00.000-07:00

Sunday:

Black bean and zucchini quesadillas and coleslaw

Monday:

Corn Pudding

Leftover corned beef hash and broccoli

Tuesday:

Ricotta and swiss chard gnudi

Wednesday:

Chicken, barley soup with cabbage, celery and adzuki beans

Thursday:

Corn Chowder with bread

Friday:

Zucchini parmesan

Saturday:

Pasta with creamy pesto sauce

Next week:

Sunday:

Meat loaf and tomato gravy with roasted potatoes and beets

Meal Plan: March 13-19

2011-03-12T05:38:00.000-08:00

Sunday:

Leftover buffet

Monday:

Pasta with pesto and white beans

Tuesday:

Zucchini Frittata with roasted beets

Wednesday:

Tomato Soup and cheese sandwiches

Thursday:

First Annual Flynn Malone St. Patrick's Day Dinner!

Slow-cooked Corned Beef and Cabbage

Colcannon

Irish Soda Bread

Friday:

Corn and seafood chowder

Saturday:

Pasta with tomato sauce

Meal Plan: March 6 - 12

2011-03-06T08:59:00.000-08:00

Sunday: Cheese sandwiches and Tomato Soup

Monday: Leftover chicken, scalloped potatoes and broiled zucchini

Tuesday: Blackbean soup with corn relish and broccoli

Wednesday: Pasta with Pesto

Thursday: "English Muffin" pizzas with leftover calzone filling

Friday: Broiled fish, with seasoned rice and zucchini

Saturday: Pizza or tbd

Sunday: Meatloaf

Meal Plan: February 27 - March 5

2011-02-27T17:12:00.000-08:00

Sunday:

Leftover Chili and Rice

Monday:

Cheese Sandwiches and Tomato Soup

Tuesday:

Zucchini Fritters with white bean soup

Wednesday:

Pasta Pesto

Thursday:

Cheese Quesadillas with black bean soup and corn relish

Friday:

Pizza

Saturday:

Oven Fried Chicken, Apple Pie, Carrots, Potatoes

Meal Plan: February 13-19

2011-02-12T04:44:00.000-08:00

Sunday:

Pizza

Monday: Sandwiches on the way home

Tuesday:

Crock Pot Chicken with broiled zucchini and brown rice

Wednesday:

Chicken breast with roasted (and reheated) potatoes, beets and celeriac

Thursday:

Chicken, Broccoli, Cheese bake with leftover rice

Friday:

Tacos

Saturday:

Dinner for Mom

Meal Plan: February 6-12

2011-02-06T14:15:00.000-08:00

Sunday:

Crock Pot Curry Chicken with Broccoli, Red Peppers and brown rice

Monday:

Corn and Lobster bisque with cornbread

Tuesday:

Barbecue Chicken Drumsticks in Crock Pot, Broccoli and Pickled Carrots

Wednesday:

Crock Pot Curried Chicpeas and zucchini over rice

Thursday:

Spaghetti Squash with Creamy Pesto Sauce

Friday:

Saturday:

TBD

Meal Plan: January 31- February 5

2011-02-02T05:05:00.000-08:00

Monday:

Frittata Fajitas

Tuesday:

Zucchini Parmesan

Wednesday:

Sausage and zucchini chili with rice

Thursday:

Leftover Zucchini Parmesan

Friday:

Leftover chili

Saturday:

Leftover buffet

Sunday (next week):

Roast Chicken

Kale with navy beans and roasted potatoes

Spaghetti squash with creamy pesto sauce

Curry Chicken, red peppers, onions, broccoli in Crock Pot with brown rice

Meal Plan: January 23-29

2011-01-23T16:06:00.000-08:00

Sunday:

Sausage chili

Monday:

Chutney Chicken with potatoes and zucchini in the Crock Pot

Tuesday:

Butternut Squash Lasagna

Wednesday:

Tomato Soup and sandwiches

Thursday:

Pasta with leftover chicken broccoli

Friday:

Macaroni and Cheese and salad in CT

Saturday:

Fiesta dinner in South Hampton

Sunday: tbd

Meal Plan: January 16-22

2011-01-16T05:32:00.000-08:00

Sunday: Pasta with meatballs and salad

Monday: Crock Pot Butternut Squash Soup with homemade breadsticks

Tuesday: Pasta with meatballs and salad

Wednesday: Broiled Haddock with Crock Pot Scalloped Potatoes and Broccoli

Thursday: Zucchini Lasagne

Friday: Zucchini Lasagne

Saturday: Maggie and Adam visiting

Meal Plan: January 3-8

2011-01-02T12:10:00.000-08:00

Sunday:

Garlic rubbed roast chicken with oranges and onions from Martha Stewart Living, January 2011 with roasted squash, beets and cranberry-fig chutney.

Monday:
Leftovers from Sunday

Tuesday:
Chicken Pot Pie

Wednesday:
Soup

Thursday
Leftover Soup

Friday:
Pasta with Pesto

Sat:

Lunch- Crock Pot Baked Beans with Apples and cornbread
Dinner- @ JR birthday party; Chinese food for mom

Next week - Sunday:
Lunch- Leftover buffet

Dinner-Meatloaf with potatoes, broccoli and carrots

Making Mustard!

2011-01-01T08:50:00.001-08:00

We are starting on one of our goals for 2011 with the help of this recipe from Yum Sugar.

Meal Plan: December 13-19

2010-12-12T18:45:00.000-08:00

Monday:

Shrimp Stir Fry

Tuesday:

Broiled Halibut, roasted carrots and beets over lettuce

Wednesday:

Pasta

Thursday:

Fish salad sandwiches/wraps

Friday:

Quesadillas with adzuki beans, rice and leftovers

Saturday:

In New York

Sunday:

In New York

Shrimp and Tomato Bisque

2010-12-11T17:46:00.000-08:00

1 lb Shrimp, cleaned, de-veined, chopped

1 Quart Tomato Juice (we used our own)

1 onion, diced

1 carrot, diced

2 cloves garlic, minced

4 slices best quality bread

2 cups seafood stock

2 T EVOO

salt and pepper

Optional: sour cream, scallions, hot pepper sauce

Heat olive oil in large sauce pot. Add onions. When translucent add garlic and carrots. Add small amounts of stock as needed. Season with salt and pepper. When carrots are fork tender, add tomato juice and bring to boil. Add bread. When mixture returns to boil and bread is breaking apart, remove from heat. Liquify with an immersion blender or transfer to blender in two batches. Return mixture to pot. Add stock. When combine and returned to slow boil, add shrimp. Serve hot garnished with a small dollop of sour cream, chopped scallions and hot pepper sauce if desired.

Meal Plan: December 4 -10

2010-12-04T09:40:00.000-08:00

Saturday:

Orange Chicken, Broccoli, Crab Rangoons, Leftover Pork Fried Rice

Sunday:

Pizza (Cheese and Hawaiian) with Arugula and Beet Salad

Monday:

Acorn squash "mac and cheese"

Tuesday:

Crockpot Barbecue Chicken Wings, Roasted Potatoes with beets and arugula

Wednesday: Egg stir-fry with left over arugula, carrots, onions and sweetened rice

Thursday: Crockpot Sausage-Apple-Potato bake with broccoli

Friday: Veggie Quesadillas with zucchini, corn relish and cheese

Meal Plain: November 28 - December 3

2010-11-28T08:20:00.000-08:00

Sunday:

Pizza

Monday:

Turkey and Dumplings

Tuesday:

Turkey Soup

Wednesday:

Thanksgiving Shepherd's Pie with cranberry on the side

Thursday:

White bean and Apple Chili with added turkey if some leftover

Friday:

Pasta with pesto and turkey

Oatmeal cookies

2010-11-21T16:12:00.000-08:00

Made King Arthur's Rolled Oatmeal Cookies and they were delicious. We have about dozen in the freezer for Christmas baking!

Meal Plan: October 11 -17

2010-10-10T13:23:00.000-07:00

Monday: Eggs in a Nest with sweet sushi rice

Tuesday: Broccoli with melted cheddar cheese, broiled chicken breast and roasted potatoes with scallions

Wednesday: Pumpkin soup with bread

Thursday: Kate @ DCF Dinner

Friday: Leftovers

Saturday: in Norton

Sunday: coming home from Wheaton Meeting

Kate will pack dinner for the car on Cape

Meal Plan: September 12-19

2010-09-12T07:59:00.000-07:00

Sunday: pizza and salad

Monday: pasta with potato/carrot sauce

Tuesday: Potato/Leek Soup with bread and salad

Wednesday: Chili with cornbread (double batch - half for freezer)

Thursday: Lasagna

Friday: Leftover lasagna

Saturday: at Beth's

Sunday: Grilled cheese and left over soups

Salsa Verde (for the hot pepper intolerant)

2010-09-06T16:20:00.000-07:00

So, I am ready to admit that I have BAD reactions to most hot peppers. I have temporarily lost my eyesight, but most often get swollen lips and burning fingers. It's just not worth it. I have played around with different salsas and think I have finally found something that I love.

Ingredients:

7-8 Tomatillos, husks removed, washed well, sliced in half across the equator

1 small-medium onion, cut into thick slices

2 Cloves garlic

1 tsp lemon juice

Salt and Pepper to taste

Lay a piece of aluminum foil on a baking sheet. Spread tomatillos, cut side down, on foil along with the onion slices and the whole cloves of garlic. Broil for about minutes or until vegetables are just browned.

Transfer all vegetables along with juices into food processor. Add lemon juice, salt and pepper. Pulse several times until you get the consistency that you want. Serve with tortilla chips or pour over enchiladas. I am guessing this will can well.

Meal Plan: August 28 - September 3

2010-08-28T14:11:00.000-07:00

Saturday: Pizza

Sunday: Roast Chicken

Monday: Eggs in a Nest

Tuesday: Chicken Soup (EF Sept. 2010 p. 76)

Wednesday: Stuffed Cabbage (EF Sept. 2010 p. 47)

Thursday: Tomato Bread Soup (EF Sept. 2010 p. 20)

Friday: Chicken Handpies and leftover vegetables (EF Sept. 2010 p. 79)

Meal Plan: Aug 21-27

2010-08-21T05:02:00.000-07:00

Saturday

B: Dutchboy, Cast Iron Skillet Cooking p. 6

L: Sandwiches

D: Pasta with tomato sauce

Sunday

B: Overnight french toast with peaches

D: Meatloaf, baked squash, salad

Monday

B: Yogurt, granola, oatmeal

L: Meatloaf sandwiches

D: Apple, Noodle and Cheese Casserole, HCNE P. 299

Tuesday

B: Yogurt, granola, oatmeal

L: Leftover Casserole

D: Meatloaf hash, tomato salad, Boston Globe recipe

Wednesday

B: Yogurt, granola, oatmeal

L: Pasta with leftover meatloaf and tomatoes

D: Corn salad with bread, HCNE p. 07

Thursday

B: Yogurt, granola, oatmeal

L: Leftover corn salad with rice

D: Pasta with remaining vegetables

Friday

B: Yogurt, granola, oatmeal

L: Leftover pasta

D: Pizza

Meal Plan: August 15 - 21

2010-08-14T05:24:00.000-07:00

Sunday:

Monday:

Roasted Chicken Breast and Potatoes with Carrots, Onions and Garlic

Tuesday:

Eggplant Parmesan

Wednesday:

Margarita's for Scott's Birthday!

Thursday:

Leftover Eggplant Parmesan Sandwiches with homemade french fries

Friday:

Pasta with Chicken, Vegetables and Garlic

Saturday:

Pizza

Blueberry picking... and picking and picking

2010-08-09T17:10:00.001-07:00

We added 9 half pints of blueberry jam to our pantry today with more to come. I used the low-sugar recipe from PickYourOwn.org and it is INCREDIBLE. You just can't go wrong with their instructions. We spent the latter half of the morning at the Darling Farm in Canaan, VT. The Darlings have been in their home and blueberry farm for 14 years and raise 15 varieties of blueberries and produce their own maple syrup. I had no idea there were some many different kinds of blueberries! Mrs. Darling encouraged us to "mix it up" when picking for for pies, jams and freezing because a hodgepodge of Patriots, Blue Jays, Spartans and the like would enhance the overall flavor. But, she cautioned, only pick Northlands for muffins or scones. They are smaller and will hold baked goods together better.

We arrived with each of us outfitted with our own yogurt container necklace ready to fill them up. Mrs. Darling smiled and handed us 2-quart cans with strong plastic twine. I am sure she could tell that we have mostly been "recreational" harvesters up until now. Well if that were the case, the Darling Farm is a professionally maintained playing field. There were rows and rows of bushes perfectly spaced and the berries were SO abundant. In two hours we picked over 11 pints of berries, half the amount we ultimately want for eating, canning, freezing and baking between now and next season. They're falling fast so we plan to head out again tomorrow.

One thought on harvest-outings. I have realized that fruit-picking should be approached much like a trip to one of the north side beaches on the Cape: pack your lunch the night before and head out as soon as you wake up. It's not as much fun to be out there in the hot sun as you think and you will probably need a nap and definitely a shower when you get back.

Fresh Chicken and Roasting Recipe

2010-08-08T18:43:00.000-07:00

Tonight I had my first ever fresh chicken. What I mean by that is that it was not only free-range, organic and local, but that it had been slaughtered the day or the day before I had purchased it. It had never been frozen. I bought it from a woman at the Norwich Farmers Market yesterday. She owns Thymeless Herbs in Woodstock, VT and she and her daughter were selling chickens, eggs, herbs as you might guess and a wide variety of eye-appealing (and delicious) baked goods. They reminded me of my favorite children's book, Oxcart Man by Donald Hall about a family in the Upper Valley (I think) who send "everything they made or grew all year long that was left over" with the father to sell at the market in Portsmouth.

I was taken aback by how lovely this bird was. In someways I wish I had taken a picture, but I am mostly glad I didn't. In the end, I realize that it's a chicken. But I took a moment to be thankful for the partnership between the family at Thymeless Herbes and my own. They worked and invested to produce an animal which fed my family and I was able to pay them directly for their labors.

I use something loosely based on Nigella Lawson's Roasted Chicken recipe, or method, really, from her book How to Eat:

After removing the innards, I lay the chicken, breast-up, in a cast-iron skillet and then fill the extra space with chopped vegetables: onions, carrots, whole peeled garlic and sometimes fennel bulb if I have it. I cut a lemon in half and put one half inside the chicken. I sprinkle fresh ground pepper and kosher salt over the top and then pour a dime-sized drop of olive oil on the breast of the chicken and rub the oil, pepper and salt all over the skin. As I am doing this I push as many of the vegetables under the bird as I can. Then I squeeze the other half of the lemon all over the top and drop it into the skillet.

I then roast at 400 degrees F for 15 minutes per pound, plus 10 minutes. Get out your calculator and use the exact weight to determine the roasting time. If you are really on top of things, throw a couple of zucchini breads into the oven with your chicken to leverage the energy used by the oven. Today I was. It was a pretty rock-star day.

The advantage of using the cast-iron skillet is that when your chicken is done (180 degrees in the thigh joint) you can transfer it to a cutting surface, put your skillet on the burner and make your gravy, taking advantage of all the brown bits on the bottom. To make the gravy, transfer all vegetables to a serving dish, discard lemon and then heat skillet on burner and stir all contents, scraping the bottom. When you have a little bit of a simmer going, throw in the gizzard (not the liver!) The gizzard looks like a heart. Then add a little bit of cornstarch and a then a little bit of chicken stock until you get the consistency that you want. Some people strain their gravy. I never do. I also like orange juice labeled "high pulp."

To make "in the moment stock" add your chicken's neck to 6 cups of water in a pot and simmer. You can also add the out layer (not the paper layer) of the onion you used and the ends of the carrot along with some salt and pepper.

Carve your bird and serve with its vegetable roasting companions and your gravy. Tonight I threw together a Summer Harvest Stuffing. Tomorrow we are planning to make Pesto Chicken Pizza. Had I not been so taken by the beauty of this foul and my own self-satisfaction in how I acquired it, I probably would not have used the livers for the stuffing linked above. I typically save them throughout the year to make pate for Christmas.

Summer Harvest Stuffing Recipe

2010-08-08T18:30:00.000-07:00

Ingredients:

1 T EVOO

1 small onion, diced

1 clove garlic, diced

1 small zucchini, diced

1 ear of corn, boiled or steamed, kernels removed

1 chicken liver (optional and presumably from the chicken to be served with stuffing)

2 C bread, cubed or torn into small pieces

1 C stock of choice (I made mine by simmering the neck of my chicken in a pot of water alongside my stuffing)

Salt and pepper to taste

Instructions:

If you are using the chicken liver from your chicken, dice and set aside. If you are going to make your own "in the moment" stock, add neck to about 6 cups of water and heat on back burner, covered.

Heat EVOO in medium sauce pan. When ready, add onions. When onions are translucent, add garlic, zucchini and corn. If at any point from here forward the mixture begins to stick to the pan or burn, add some chicken stock (think: risotto!). When zucchini is BRIGHT green add chopped liver, if using. When the liver is completely browned add the bread along with a ladle-full of chicken stock. Continue cooking and stirring until mixture is thoroughly combined. You may not need to use all 2 cups of your stock, but it will be good to have on hand depending on the density or age of the bread you are using. At the point when it is just a little too moist for your liking put the cover on, remove from heat and let it sit for about 5 minutes. Just before serving, open the lid and "fluff with a fork" as our trusty StoveTop box always says and enjoy!

Zucchini Processing

2010-08-07T19:55:00.000-07:00

I bought a bushel of zucchini from Cedar Circle Farm in Thetford, VT for $15. I sliced into coins and blanched 6 pints for pasta and risotto dishes. I "planked" two cookie trays worth for broiling and lasagnas. Annie (the rockstar!) shredded zucchinis for over and hour and we bagged it into 26 two cup bags, which is exactly the amount needed for our zucchini bread recipe. We may also use the shredded squash for fritters or in place of pasta.

I still have ~12 zucchini in my crisper which I have been incorporating into our meals. I may put a few of them in the freezer which, I KNOW, is in total violation of the correct processing rules, but I think it will be fine :)

Project Broccoli

2010-08-07T19:50:00.000-07:00

Purchased bushel of broccoli from Hurricane Flats farm for $27. In one hour Scott and I trimmed, washed and blanched all 18 pounds. It is currently flash-freezing.

Basil into Pest

2010-08-07T09:43:00.001-07:00

Purchased 12 bunches from Hurricane Flats Farm (Royalton, VT) at Norwich Farmers Market.

Cost: $10

Used 1 1/2 cups pine nuts.

Cost: $20

We had everything else and will add the Parmesan or Romano cheese when we defrost and prepare to serve.

Recipe/instructions: http://www.pickyourown.org/pesto.php

Yield: 30 1/2 cup portions flash frozen in muffin tins which will feed the four of us over pasta for one meal.

Zucchini Bread Recipe

2010-08-06T14:25:00.000-07:00

1 C. Oil

2 C. Brown Sugar

3 Eggs

2 C. shredded zucchini

1 t. Vanilla

3 C. Whole Wheat Flour

1/2 t. Baking powder

1 t. Baking soda

1 t. Salt

3 t. Cinnamon

1 Generous Handful Chocolate Chips

Preheat oven to 325 degrees. Grease two standard loaf pans. Combine oil and sugar in mixer. Beat in eggs one at a time. Add vanilla, cranberries, applesauce, chocolate chips. Mix in dry ingredients. Bake for one hour or until top puffs up and a toothpick inserted in center comes out clean.

It's in the oven right now. I have no idea if it will be any good! UPDATE: It is delicious! The applesauce helped to lighten it up.

August Lunch Menu

2010-08-06T14:16:00.001-07:00

For a visit with family in our new Upper Valley home we had a feast of local vegetables and homemade treats:

Oven Fried Chicken

Corn on the Cob

Broiled Zucchini and Onions with fresh tomatoes and balsamic vinegar

Coleslaw

Our homemade Bread and Butter and New Pickles

Zucchini Bread

Chocolate Chip Cookies

Making Pickles

2010-08-06T14:04:00.000-07:00

This summer we have been working on pickles. We started with an experimental 6 pints of dilly beans using a basic dill recipe plus red pepper flakes for kick. Once we got going we made and put by 24 pints of sweet bread and butter pickles using a recipe from simplyrecipes.com.

We put by 19 quarts of dill pickles using this recipe from allrecipes.com.

We also made a few quarts "new pickles" or "half sours" by using the dill recipe, doubling the garlic and leaving out the dill. I did not can these, but put them directly into the refrigerator and started eating them after 8 hours. I have made them in advance for lunch guests.

We bought a bushel and a half of cucumbers and about half a peck of green beans in addition to onions, garlic and dill at our local farm stands and will be looking forward to crunch (I hope!) cukes through the winter!

Blueberry Grunt

2010-07-12T13:18:00.000-07:00

According to Bon Appetit magazine, "grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams."

Spiced Blueberry Grunt

Filling

4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Dumplings

1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk

Whipped cream, chilled whipping cream, or vanilla ice cream

For filling:

Mix all ingredients in 12-inch-diameter skillet or sturdy pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.

Meanwhile, prepare dumplings:

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.

Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.

Top with whipped cream, whipping cream, or ice cream [recipe from www.epicurious.com].

Granola Bar Recipe

2010-07-11T19:28:00.000-07:00

Granola Bars

Preheat the oven to 400 degrees Fahrenheit.

Gather your ingredients:

2 cups oats

3/4 cup wheat germ

3/4 cup sunflower seeds

1 cup sliced almonds

2/3 cup brown sugar

1/2 cup honey

4 Tbsp butter

2 tsp vanilla extract

1/2 tsp Kosher salt

approximately 8 oz. dried cranberries

I also added 1/2 C of semi sweet chocolate chips

Mix the almonds, oats, wheat germ, and sunflower seeds on a rimmed baking sheet. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t burn.

Prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.

Combine the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

Once grains and nuts are toasted, transfer to a large bowl. Add the cranberries and chocolate chips and stir to combine. Add the sugar and honey mixture and stir to be sure every surface of the grains and dried fruit are coated. The chocolate will melt into the mixture. Now, dump your granola mixture into your prepared baking dish.

Spread out the mixture with a wooden spoon or spatula.

Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.

Wait 2-3 hours or until the granola has totally cooled.

Then, open the waxed paper …And carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

I usually cut the pan into 16 bars, so for less than the cost of one box of granola bars, I get the equivalent of three or four!

Crispy Kale Chips

2010-06-28T13:42:00.000-07:00

Here's a recipe that will make you incredibly EXCITED to eat kale. This is a truly delicious and unexpected way to enjoy one of early summer's most abundant greens.

Crispy Kale Chips

Ingredients:
12 large kale leaves, rinsed, well-dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, dry, and fragile, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool. Season again with salt and pepper if need be.

Recipe from www.epicurious.com.

Meal Plan: July 19-25

2010-06-22T18:39:00.000-07:00

Monday:

Crock Pot Tamale Pie

Tuesday:

Pasta with fresh tomato sauce

Wednesday:

Shrimp Stir fry

Thursday:

Chili

Friday:

Eggs in a Nest

Saturday:

Parties

Sunday:

Savory French Toast

Meal Plan: July 12-18

2010-06-22T18:35:00.000-07:00

Monday:

Vegetable Sushi Roll-ups

Tuesday:

Cowgirl Beans with rice and fresh vegetables

Wednesday:

Baked/Stuffed Zucchini in the Crock Pot with Corn on the Cob

Thursday:

Leftover buffet

Friday:

On the Cape

Saturday:

On the Cape

Sunday:

On the Cape

Meal Plan: July 5-11

2010-06-22T18:27:00.000-07:00

Monday:

Pancakes with strawberries and cream

Tuesday:

Crock Pot 40 Clove Chicken with bread and fresh vegetables

Wednesday:

Chicken over greens with potatoes

Thursday:

Crock Pot Enchilada Casserole

Friday:

Leftover Buffet

Saturday:

Fruit, bread and cheese, possibly fresh mozzarella

Sunday:

Crock Pot Breakfast Bake

Meal Plan: June 28 - July 4

2010-06-22T18:20:00.001-07:00

Monday:

Crock Pot Peanut Butter Beans with rice and fresh vegetables

Tuesday:

Broiled Fish from Farmers' Market, Potato Salad and fresh vegetables

Wednesday:

Garlic Scape Pesto with fresh pasta

Thursday:

Leftover Buffet

Friday:

in CT

Saturday:

in CT

Sunday:

in CT

Meal Plan: May 17 - May 20

2010-05-17T21:11:00.000-07:00

Monday

- homemade pasta

Tuesday

- homemade cheese ravioli with scallion white sauce

Wednesday

- red shrimp curry

Thursday

- grilled cheese and borsht

Meal Plan: May 10 - May 16

2010-05-06T19:16:00.000-07:00

Monday

Eggs in a Nest

Tuesday

Pasta with sauce

Wednesday

Stuffed shells with ricotta and spinach

Thursday

Sushi

Friday

Shrimp Stirfry

Saturday

John and Rebecca's - local produce Sushi

Then to Cape

Sunday

Cape

Meal Plan: May 3-9

2010-05-02T19:14:00.001-07:00

Monday:

Chili with Rice and Kale

Tuesday:

White beans with swiss chard (sauteed with salt port and garlic) and pasta

Wednesday:

Chili with Rice and Kale

Thursday:

Omelets with roasted potatoes

Friday:

Leftover buffet

Saturday:

in CT

Sunday:

Farmers lunch for dinner

Meal Plan: April 26-May 2

2010-04-23T19:20:00.000-07:00

Monday:

Borsht with latkes and salmon

Tuesday:

Chicken salad over greens

Wednesday:

Pasta tossed with leftover salmon, sour cream, scallions, spinach

Thursday:

Peanut Butter Beans, greens, rice

Friday:

Leftover buffet

Saturday:

Dinner salad with deviled eggs, greens, almonds, cranberries and broccoli

Sunday:

Breakfast for dinner

Farms to Visit

2010-04-23T16:42:00.000-07:00

White Barn Farm, Wrentham, MA

dried beans!

Tony Andrews's Farm, Falmouth, MA

pick your own peas, strawberries, tomatoes and pumpkins

Meal Plan: April 19-25

2010-04-16T18:21:00.000-07:00

Monday:

Rotel Chili with Rice and Green veg

Tuesday:

Grilled Cheese Sandwiches with Veggie Soup

Wednesday:Pasta with Tomato Sauce

Thursday: Cranberry Stew

Friday:

Leftover buffet

Saturday:

Roast Chicken with potatoes and greens

Sunday:

French Toast Casserole

Meal Plan: April 12-18

2010-04-10T05:49:00.000-07:00

Monday:

Split Pea Soup with Ham

Tuesday:

Baked ziti with tomato sauce and mozzarella cheese

Wednesday:

Slow Cooker Baked Bean Soup with cornbread

Thursday:

Leftover split pea soup and grilled cheese sandwiches

Friday:

Eggs in a Nest, from Animal, Vegetable, Miracle

Saturday:

Dinner party with Lambs and Zoe/Travis

Sunday: Panini sandwiches with grilled veggies and cheese

Cranberry Rhubarb Crisp Recipe

2010-04-06T17:52:00.000-07:00

Ingredients:

2 C chopped rhubarb

2 C fresh or defrosted cranberries
Toss w 1 C sugar
Spread in buttered casserole dish

For topping:

1⁄2 cup flour

1⁄2 cup rolled oats

1⁄2 cup brown sugar (or a bit more, to taste)

3⁄4 tsp. cinnamon

1⁄2 tsp allspice

1/3 cup butter

Mix til coarse meal
Spread over fruit

Bake for ~40 mins @ 350 degrees

Macaroni and Cheese Recipe

2010-04-06T10:09:00.000-07:00

Ingredients:

2 T Butter

4 T Flour

2 C Milk

1 lb American Cheese

1 tsp Paprika

1 lb short pasta

Preheat oven to 350 degrees. Boil pasta until just firmer than al dente and drain. Melt butter in saucepan and stir in flour to make a roux. Add milk and heat until just bubbling at the edges. Add cheese, one slide at a time, reserving 8 slices. Add cheese sauce to pasta and mix to combine. Pour cheese and pasta into one large or two smaller casserole dishes. Top with reserved slices of American cheese. Bake uncovered for 30 minutes at 350 degrees.

Meal Plan: April 5- 11

2010-04-02T16:26:00.000-07:00

Monday:

Spinach Salad with Ham and Eggs, Everyday Food Iphone Ap

Tuesday:

Tomato and Shrimp Pasta, EF Mag, Nov. 2009, p. 47

Wednesday:

Macaroni and Cheese with green vegetable

Thursday:

Broiled Cod, baked potatoes, vegetables from the farm

Friday:

Macaroni and Cheese with green vegetable

Saturday:

Ham, spinach and rice casserole, EF Mag, April 2010, p. 87

Sunday:

Pizza

Meal Plan: March 29 - April 4

2010-03-28T19:18:00.000-07:00

Monday:

Slow Cooker Osso buco with tomato sauce and pasta

Tuesday:

Shrimp Stir Fry with carrots, broccoli, red pepper and rice

Wednesday:

Burritos with leftover beef, rice and swiss chard

Thursday:

Homemade bean soup with carrots, onions, celery

Friday:

broiled cod with potatoes and asparagus

Saturday: Paul's birthday!

Pizza and carrot cake

Sunday: Easter dinner

Ham and sides TBD

Meal Plan: March 22-28

2010-03-21T18:28:00.000-07:00

Monday:

Pasta with Goat Cheese and Asparagus

Tuesday: Parmesan Carrot Risotto

Wednesday: Skillet Shrimp with Couscous

Thursday: Family-Style Rolled Omelet with Spinach and Cheddar with bread and sliced tomatoes

Friday: Cod with Fennel and Potatoes

Saturday: TBD

Sunday: Pizza

Meal Plan: March 15-21

2010-03-12T18:39:00.000-08:00

Monday:

Macaroni and Cheese and asparagus

Tuesday:

Slowcooker Poor Man's Chili in bread bowls!

Wednesday:

Corned Beef, Cabbage, Carrots, Potatoes

with green cake!

Thursday:

Macaroni and Cheese with broccoli and red peppers

Friday:

Broiled cod with asparagus and rice

Saturday:

Leftovers and/or breakfast for dinner

Sunday:

Pizza

Meal Plan: March 8-13

2010-03-05T19:22:00.000-08:00

Monday:

Eggplant Lasagne

Tuesday:

Leftover Pulled Pork Sandwiches

Wednesday:

Pea and Parsley Pesto, EF Mag, March 2010, p. 20

Thursday:

Leftover Lasagne

Friday:

Fish, Rice, Broccoli

Saturday:

Pancakes!

Sunday:

Pizza

Meal Plan: March 1 -7

2010-02-28T17:20:00.000-08:00

Monday:

Crock Pot Sweet Potato Chili

Tuesday:

Tortellini with collard green peston

Wednesday:

Leftover Sweet Potato Chili

Thursday:

Lentil sauce over pasta

Friday:

Oven roasted fish with mushrooms with rice

EF Magazine, March 2010, p. 71

Saturday:

Pizza

Sunday:

Pulled Pork with Coleslaw

Meal Plan: February 15-21

2010-02-13T06:59:00.000-08:00

Monday:

Rigatoni with Eggplant puree

Tuesday:

Black Bean and Brown Rice Cakes, EF Magazine, Jan./Feb. 2010, p. 110

Sauteed Swiss Chard with Orange, EF Magazine, Jan./Feb. 2010, p. 103

Wednesday:

Tuna melts

Thursday:

Braised Collards with Tomatoes, EF Magazine, Jan./Feb. 2010, p. 20

with brown rice

Friday:

Broiled cod, baked potatoes, asparagus

Saturday:

On the Cape

Sunday:

Breakfast for dinner - cranberry pancakes!

Meal Plan: February 8-14

2010-02-06T06:46:00.000-08:00

Monday:

Turkey Chili with brown rice and broccoli, scallions and tomatoes

Tuesday:

Crockpot Honey Orange Tofu with Green beans, Eggplant and brown rice

Wednesday: Chili roll ups with peach salsa and Salad

Thursday: Chicken wings in crock pot with frozen squash and baked potatoes and swiss chard

Friday: Salad with leftover chicken on top

Saturday: Valentine's Day dinner?

Sunday: Pizza

Meal Plan: January 25-31

2010-01-24T18:12:00.000-08:00

Monday:

Crock Pot Chicken Enchilada Chili

Tuesday:

Pan-friend polenta wedges with sauteed spinach and white beans, see EF, Jan/Feb 2010 p. 77

Wednesday:

Shrimp and Scallion Stir fry, EF, Jan/Feb 2010, p. 88

Thursday:

Broccoli Cheddar Casserole

Friday:

Crockpot Sweet Mustard Roast with rice and acorn squash from freezer

Saturday:

Lunch at home with Bodie and Barbara

Fondue Birthday Dinner!

Sunday:

Pizza

Grocery List: January 18, 2010

2010-01-18T07:34:00.000-08:00

Produce:

bananas

broccoli

avocados (3)

clementines

Deli:

American Cheese

turkey breast

Fish:

Salad Bar/Gourmet section:

Meat:

Dairy:

milk

eggs

yogurt (remember coupon)

tortillas

H&B:

Rice/Grains/Beans:

Baking:

Breakfast foods:

Canned Vegetables:

Condiments/Oils:

honey

Crackers/Snacks:

Beverages:

Meal Plan: January 18-25

2010-01-18T07:30:00.000-08:00

Monday:

Pizza

Pull pork loin out of freezer to defrost

Tuesday:

Pork loin with Swiss Chard and Polenta, EF Magazine, Jan/Feb 2010, p. 73

Will make polenta recipe on p. 77 later in the week

Wednesday:

Parchment Paper meal, inspired by EV Magazine, Jan/Feb 2010, p. 78 using haddock fillet and beets

Thursday:

Quick Chickpea Curry with rice, EF Magazine, Jan/Feb 2010 p. 62

Friday:

Mushrooms, spinach and polenta, EF Magazine, Jan/Feb 2010 p. 77

Saturday: Leftover buffet

Sunday: Pizza

Grocery List: January 10, 2010

2010-01-10T18:39:00.000-08:00

Produce:

clementines

grape tomatoes

garlic (2 heads)

baby spinach (1 pkg)

mineola organges (4)

grapes

scallions

arugula

swiss chard (white or red, whichever looks freshest)

shallots, (2)

Deli:

Boar's Head Honey Maple Ham (1lb)

Land O Lakes White American Cheese (1 lb)

Fish:

Haddock Fillet (1lb)

Salad Bar/Gourmet section:

Olives, nicoise, 1/4 lb

Meat:

Dairy:

milk

eggs

yogurt (remember coupon)

tortillas

H&B:

hand soap

bar soap

cotton balls

Q tips

Rice/Grains/Beans:

polenta, quick cooking

brown rice

Baking:

All purpose flour

Whole wheat flour

Breakfast foods:

Oatmeal

Wheat Germ

Canned Vegetables:

Pineapple Tidbits

Condiments/Oils:

Hellman's Reduced Fat Mayonaise (free with coupon)

Crackers/Snacks:

Goldfish WHOLE GRAIN crackers

Beverages:

coffee

Meal Plan: January 10-18

2010-01-10T18:22:00.000-08:00

Monday:

Chicken Soup with Spinach and Egg Noodles

Re-heat and when boiling add 1 C egg noodles

Tuesday:

Crock Pot Barbecue Chicken and Cornbread Casserole

Wednesday:

Pasta with Roasted Vegetables and Arugula, EF Magazine, Jan/Feb 2010 p. 14

Thursday:

Quick Chickpea Curry with rice, EF Magazine, Jan/Feb 2010 p. 62

Friday:

in South Hampton

Saturday:

In South Hampton

Sunday:

Pizza

Pull pork loin out of freezer to defrost

Monday:

Pork loin with Swiss Chard and Polenta, EF Magazine, Jan/Feb 2010, p. 73

Will make polenta recipe on p. 77 later in the week

Tuesday:

Parchment Paper meal, inspired by EV Magazine, Jan/Feb 2010, p. 78 using haddock fillet and beets

Meal Plan: January 2-10

2010-01-02T06:27:00.000-08:00

Saturday (1/2):

Broiled Cod with Roasted potatoes and broccoli

Sunday (1/3):

Pizza

Monday:

Sauce

Tuesday:

Slow Cooker Cowboy Beans with Rice and greens

Wednesday: Slow Cooker Creamy Corn and Spinach Enchilada Casserole

Thursday: Stir-fried noodles with eggplant and cilantro, EF Jan/Feb 2010 p. 90

Friday: Joan and Cliff... Make a dessert

Saturday: Roast Chicken

Sunday:

Pizza

Meal Plan: December 14-22

2009-12-13T10:40:00.001-08:00

Monday:

Slow Cooker Chicken Noodle Soup

Use 6 C Chicken stock in place of water and boullion. Use whatever vegetable we have in the house.

Tuesday:

Potage Parmentier with Pork Sandwiches

Wednesday: Kate in NY

Leftover Chicken Noodle Soup

Thursday: Kate in NY

Sauce

Friday:

Leftover buffet

Saturday: In CT

Sunday: Pizza

Monday: Roasted Vegetable Lasagna - Everyday Food page 51

Tuesday: Leftovers or Soup and Sandwiches