Dinner on Downing St

Tonight I made:
Squash soup (recipe from Frugal Foodie cookbook)
Beet, goat cheese and pistachio salad (also from cookbook but made a white wine and mustard dressing from google search, added goat cheese and used spinach instead of mixed greens)
No pudge fudge brownies a la mode (brownie mix from Trader Joe's!)

And, I learned to freeze!

Roasted beets - roast,vacuum seal and label date. I read these are good up to 3 months.
Soup - this soup was all vegetable and chicken stock. I separated into 3 containers and froze. Will be good for winter.

Garlic shrimp and cabbage over pasta

This recipe is one I invented myself! I received two heads of cabbage from my csa, plus lots of fresh garlic so this is my attempt to use one head of cabbage.

The boyfriend test went well. Enjoy!

Ingredients:
3 large cloves of garlic, minced
3 cups cabbage, chopped
1/2 - 3/4 pounds uncooked small shrimp
1/2 cup olive oil
Salt and pepper, to taste
1 bag of trader joes spinach pasta (or half a box of store bought spinach linguini)

Make pasta according to directions on box.

In large pan or wok, heat olive oil. Add garlic. Cook one minute. Add shrimp and chopped cabbage. Cover and simmer until shrimp is pink. Add salt and pepper and fresh basil/oregano to taste.

Toss with pasta and enjoy!

Apple, pear and concord grape pie

Let's talk crust first. Normally I would make my own crust but due to the extremely hot summer, found it difficult to make good, consistent crusts. I did some research and found that Whole Foods has a frozen 465 (store) brand crust that is really yummy!

Pie:
With crust already done, I cut three large fresh apples and two pears and put into bottom crust.
I used the carton of concord grapes that I received from my csa which was about 4 bunches.
Then I followed the directions here for the grapes: http://allrecipes.com/recipe/concord-grape-pie-i/
I am going to be honest and say that while the pie does taste great, separating the seeds was not as easy as the recipe said.
Additionally,I didn't put the pulp in fridge for two hours but instead put the pulp directly in the pie.

Top the fruit with sugar (1/4 cup should do) and cinnamon (to taste). (Alternatively, put all the fruit in a bowl first and you can toss and then put in crust.)

Take the second crust and put on top. Poke fork holes (about 6) in the too and press the fork around the edges of the pie to secure the edges.

Bake at 425 for 10 minutes; reduce heat to 350 for 40 minutes.

Mint Ice Cubes

I found the following recipe for mint ice cubes: http://allrecipes.com/recipe/mint-ice-cubes/

Basically, put 2-3 leaves in each cube spot, pour hot water. Let stand 10 minutes and then freeze.

Some of the comments of the recipe don't like that it wilts the mint.

I guess it's a matter of preference of looks versus strength. Hot water brings out the flavor.

Quinoa salad (of sorts)

Tonight was an experiment! I made a quinoa dish with various veggies (and fruit) from my farm share.

Feeds 2

Ingredients*:
1/2 cup quinoa
1 cup vegetable broth (or water)
2 large carrots chopped into small pieces
1 Garlic clove (minced)
2 garlic chives (chopped)
5-6 large spinach leaves (chopped)
Olive oil
Balsamic vinegar
Salt and pepper
1/4 c chopped walnuts
Goat cheese
1/2 medium apple chopped (pear would be tasty too!)

Directions:
Bring quinoa and broth to boil, then simmer for 15 minutes (directions on box)

Sauté garlic and carrots in 1 tbsp olive oil. When slightly browned, add garlic chives and spinach. Add 1 tbsp water and simmer until greens have wilted.

When both quinoa and veggie mix are done, mix together in separate bowl. Additionally, mix in 1 tbsp olive oil, 1-2 tsp balsamic vinegar, goat cheese (to taste), chopped apple pieces, and salt and pepper.

This dish is good warm or cold!

Enjoy!

* note: substitute to taste! This is what I had on hand when I started cooking.

Fresh veggies!

There's nothing quite like having a table full of fresh veggies!

This week: spinach, acorn squash, mint, carrots, eggplant, cabbage, apples, pears and concord grapes.

Big question is: what to do with everything?

Squash quesadillas!

1 butternut squash, cubed
1/2 can black beans (optional)
Large tortillas
1 bag shredded cheese (your choice but Mexican mix recommended)
Olive oil
Homemade salsa (see easy salsa recipe)
Sour cream

Sprinkle olive oil (1 tbsp), salt and pepper (sprinkle) over cubed squash pieces, mix and then roast until soft for 40 minutes at 375 degrees. To roast, cover squash with aluminum foil.

To prepare quesadillas, cover one side with light coating of olive oil and place face down on a cooking sheet. Spread roasted squash mixture and black beans (to your preference*) then sprinkle cheese on top. You can either do half and fold, or the whole thing and add a second tortilla on top. If you add another tortilla, make sure to spread a light coat of olive oil on the side facing up.

Bake at 375 degrees uncovered for 15 minutes or until cheese is melted/ tortillas lightly brown.

Be sure to top with your fresh salsa and sour cream and enjoy!

* If you don't like beans, substitute a sautéed peppers and onions mix, or add your favorite meat--shredded pork, chicken or beef.

Tip: the quesadillas are large but rice is an excellent side, as is corn!

And, finish your meal with your favorite margarita and make it a girls night in.