Thursday, July 30, 2009

CSA Week 4

Here are the fruits and vegetables that we received this week from our CSA.

-Scarlett Nantes and/or Red Core Chantanney Carrots
-Scarlett Queen Red Stem Turnips
-Genovese Basil
-Orion Fennel
-Yellow Haricot Vert
-Jalapeno, Islander (round), and Sheepnose Pimento (long) Peppers
-Summer Squash (Patty Pan, Magda, Zephar, Crooked Neck)

Also not pictured
-baking apples

Apple Crisp

We received some baking apples from our CSA this week. I used this classic recipe from the Better Homes and Gardens cookbook.

Apple Crisp

5 cups sliced and peeled cooking apples
2 to 4 tbsp granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp nutmeg
1/4 cup butter

Preheat oven to 375 degrees.
Place fruit in a 2 quart baking dish.
Stir in the granulated sugar.
For the topping, mix the oats, brown sugar, flour, and nutmeg in a medium bowl.
Cut in the butter until the mixture looks like course crumbs.
Sprinkle the topping over the fruit.
Bake for 30 minutes or until the fruit is tender and the topping is golden.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad

This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad
from Weight Watchers

1 pound lean flank steak
1 medium garlic clove, peeled, and smashed
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper

1 jalapeno pepper, minced (added 2 peppers)
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 tsp lime juice
2 tbsp cilantro, minced
1/8 tsp salt
1/8 tsp pepper

  • Preheat grill to medium hot.

  • Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.

  • Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.

  • Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

Tuesday, July 28, 2009

Hamburger Cupcakes and French Fries

I saw this recipe on a few cooking blogs and I just knew I had to make these. Check out this blog
These were a crowd pleaser at 2 cookouts. Kids and adults went nuts for these cute little guys. I used a box mix for the brownies and the cake mix to leave more time for the decorating. The french fries were made from sugar cookie dough.

For the cupcakes:
To begin prepare a brownie mix according to the package directions in a 9x13 pan.
Also prepare a yellow cake mix to make 24 cupcakes.
Use baking cup liners for the cupcakes.
While the brownies and cupcakes cool, prepare the icing.
I used a can of vanilla frosting.
Divide the frosting in three small bowls.
Add red food coloring to one bowl (make extra red if making the french fries), yellow to another, and green to the third.
Place the colored frosting in a small sandwich bag.
Begin the assembly of the cupcakes.
Place a sheet of aluminum foil on the counter to prevent the cupcakes from sticking.
With a small round cookie cutter, cut out 24 circles of the brownies.
Remove the paper baking cups from the cupcakes, and cut each cupcake in half.
Cut off a very small corner of each sandwich bag to make the decorating easier.
On the bottom layer of the cupcake, place a thin amount of the red frosting on the outer edge.
Place a brownie on top, then add a layer of yellow then green frosting to the outer edge.
Then place the top of the cupcake on the frosting.
Slightly wet the top of the cupcake and sprinkle on a couple sesame seeds.

For the french fries:
Spray a baking sheet with cooking spray.
Roll out the sugar cookie dough onto the sheet in a thin layer.
Bake the dough until it is golden brown (according to the package directions).
When cool, using a pizza cutter cut the dough into different size strips.
Serve with some of the extra red frosting.

Chicken and Summer Vegetable Tostadas

This was my recipe for our cooking group the Summer Weekend Wizards. My mother-in-law gave us lots of fresh vegetables from her garden, and I knew this was a perfect recipe to use them.

The recipe comes from Cooking Light. You can view the recipe here:
Chicken and Summer Vegetable Tostadas