Tag Archives | potatoes

Roast Chicken

By on May 4, 2012 in Fall, Gluten-free, Main Dishes, Recipes, Spring, Winter

As the Texas summer starts creeping up on us, my thoughts turn to ways to avoid the heat of the oven.  I have long been a fan of the crock pot to stew a chicken in for soups but did you know you could roast a chicken in the crock pot?  OK, technically it is probably a braise but by just leaving the lid off for the last 30 minutes of cooking time, the skin gets closer to a crispy roast than a flabby stew.  By placing the chicken on top of a bed of vegetables, the juices are used to add flavor to the veggies without submerging the bird in too much liquid.  It is ok if it comes part way up the bird but you want it mostly out of the broth for the crispiest skin.

3-4 potatoes cut into bite size pieces

4-5 carrots cut into bite size pieces

1 tablespoon paprika

1 teaspoon dried thyme

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried sage

1/2 teaspoon cayenne pepper

1/4 black pepper

1/2 teaspoon salt

olive oil

3-4 pound whole chicken

Combine the spices to make a dry rub for the chicken.  Rub the chicken inside and out with the olive oil and thoroughly sprinkle with the rub.  You can let this rest covered in the refrigerator for an hour up to overnight if you have time.  Layer the vegetables in the bottom of the crock pot and position the bird on top.  You should still be able to close the lid on the crock pot.  Cook on high for 30 minutes, then switch to low for 6-7 hours.  For the last 30 minutes of cooking, remove the lid.

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Meatless Monday: Mixed Vegetable Curry

By on September 12, 2011 in Main Dishes, Vegan

This simple veggie curry from Martha Stewart only requires 20 minutes prep time and is easy to double for leftovers for the week. The classic combo of okra and tomatoes gives it a great seasonal flavor. We’re going to try adding summer squash to make it even more hearty, and probably a veggie bouillon cube or 2 to enrich the flavor.

 

From MarthaStewart.com

Mixed Vegetable Curry
Serves 4

Martha says:
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

Ingredients

  • 2-inch piece fresh ginger, peeled and thinly sliced crosswise
  • 5 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 2 large tomatoes (1 1/2 pounds total), roughly chopped
  • 2 medium russet potatoes, peeled and cut into 1/2-inch dice
  • Coarse salt and ground pepper
  • 1 head cauliflower, cut into florets
  • 1/2 pound okra, stemmed and halved lengthwise
  • 3 cups cooked white rice, for serving

Directions

  1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
  2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
  3. Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Cook’s Note

To build the curry’s flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.

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Local Box Meal Plan: July 11-15

By on July 12, 2011 in Central Texas Local Box

Nectarines – Cooper Farm
Blueberries – Berry Best
Basil – Liedeker Farm
Potatoes – Acadian Family Farm
Assorted Peppers – Comanche Creek
Purslane – My Father’s Farm
Juliet Tomatoes – Hillside Farm
Eggplant – Fruitful Hill Farm
Figs – Texas Natural / Cooper Farm

[youtube=http://www.youtube.com/watch?v=c7q4ST-TPDo&w=448&h=252&hd=1]

Nectarine-basil lemonade – A refreshing summer drink.

Fresh fig and blueberry clafoutis – A clafoutis is a a custardy French dessert, and a perfect way to showcase figs and blueberries at their peak.

Eggplant, tomato, and pepper casserole – This recipe includes yummy sausage, adding a bit of heartiness. Use fresh pureed tomatoes instead of canned.

Grilled zucchini salad with purslane and tomato – Purslane has a pleasant lemony flavor. I find it works best raw as an accent in salads such as this.

- Stephanie

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Local Box Meal Plan: July 4-8

By on July 5, 2011 in Central Texas Local Box

Hope everyone had a great holiday! I’ll be enjoying my melons simply cubed and raw, but here are some great recipes for the rest of our ingredients.

Yellow Peaches – Caskey Orchards
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Yukon Potatoes – Tecolote Farm
Eggplant (Assorted) – Fruitful Hill Farm & Animal Farm
Armenian Cucumber – Fruitful Hill Farm
Juliet Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Cantaloupe OR Sugar Baby Watermelon – Massey Farm

Sun-dried Juliet tomatoes – This is a super-interesting recipe for sun-dried tomatoes dried using the heat inside your car, accompanied by a few recipes to use your newly dried tomatoes. If you’re more of a traditionalist, just pop the sliced tomatoes in your oven on its lowest setting for a couple of hours.

Cucumber-tomato salad – Make a simple salad with peeled Armenian cukes, sliced black olives (if you like them), tomatoes, Italian dressing, and salt/pepper.

Orecchiette with caramelized fennel and summer veggies – Orecchiette means “little ears” in Italian and refers to the shape of the pasta. It can be difficult to find (and expensive when you do find it) so sub spiral or wagon wheel pasta if you’d like.

Herbed summer squash and potato torte – From one of my favorites, Smitten Kitchen.

Baked blueberry-peach oatmeal – This calls for canned peaches, but just use sliced fresh ones instead. I wouldn’t bother peeling them, but I don’t mind a little peach fuzz.

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Local Box Meal Plan: June 27-July 1

By on June 29, 2011 in Uncategorized

Sorry about getting this to you a day late!

[youtube=http://www.youtube.com/watch?v=U2Aluow9kN8&w=448&h=252&hd=1]

White Peaches – Cooper Farms 
Blueberries – JB Organic 
Assorted Summer Squash – Gundermann Acres 
Purple Viking Potatoes – Tecolote Farm 
Carrots w/ tops – Gundermann Acres  
Red & Yellow Onion – Gundermann Acres 
Juliette Tomatoes – Hillside Farm 
Garlic Chives – Tecolote Farm 
Summer Peas – Just Peachy Farm 
Garlic – Rim Rock Farm

White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.

Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.

Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.

Easy crockpot pot roast- Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.

Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.

- Stephanie

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