Monday Nov 22 dinner

Today had only one element from the CSA package, but it was the big one.  I roasted the chicken in my crockpot today and it tasted so good!  Although, I could have used a bit more salt.  I obviously don't have fresh from the farm chickens very often!  LOL!  The rest of dinner consisted of plain brown rice and a roasted butternut squash.  And of course, a bowl of borscht!

 

Slow Roasted Chicken

• 1 5-lb fresh chicken*
• 1/2 stick butter*
• mixed herbs (I used a garlic and herb mix)
• sea salt (please remember this, I forgot)

 

Remove chicken from the packaging and rinse inside and out.  Dry chicken thoroughly and place into the crock of a large crockpot that has been prepared with cooking spray.  Bring butter to room temperature and mix your herbs into the butter.  I do this to taste and based on what herbs I am using.  Some herbs are stronger than others and need smaller quantities.  Rub the butter all over the chicken and then sprinkle with salt.  Cover and cook 8 hours on LOW.

 

 

Brown Rice (in a rice cooker)

• 2 scoops brown rice (approx. 3/4 cup per scoop)
• 6 cups water

 

Place water and rice in bowl of rice cooker.  Choose brown rice setting and press start.

 

Note: this is easily done on top of the stove as well.  You will want to use a 3 qt saucepan.  Put the rice and water in the saucepan.  Bring to a boil; reduce heat and cover.  Cook until all water is absorbed.  Fluff rice as soon as it is done to prevent sticking.

 

 

Roasted Butternut Squash

• 1 medium butternut squash*
• 1/4 stick butter*
• mixed herbs (I used garlic and herb mix)

 

Preheat oven to 400.  Remove stem and then with a sturdy knife, cut squash in half lengthwise.  Cover a baking sheet with aluminum foil.  Place squash halves cut side up on the sheet.  Cut butter into pats and place them on the squash halves.  Sprinkle with your herbs.  Cover squash with foil and cook for 20 minutes.  Remove foil and cook for another 20 minutes.  Squash is done when it is fork tender.

 

Note: this recipe should work with any type of winter squash.  I prefer butternut squash, but acorn and buttercup squash are good too.

 

 

For Thanksgiving, my brother is cooking dinner.  This is always a treat because cooking is a passion of his.  And the food is always great!  For the first time, he said we could bring an appetizer.  I had some beets left over, so I decided to make pickled beets for the first time.  They turned out great!  Here's the recipe:

 

Cider-Vinegar Pickled Beets
From Food & Wine Magazine

 

• 1 cup cider vinegar with 1 cup water
• 1/2 cup sugar
• 1 small red onion, thinly sliced*
• 4 cloves garlic, quartered
• 1 Tsp yellow mustard seeds
• 2 bay leaves
• 2 whole cloves
• 1 1/2 tsp black peppercorns
• 1 tsp dried oregano
• 2 tsp dried thyme (would be better with fresh - 2 tbsp)
• 2 lbs medium red beets, peeled and cut into 2-by-1/2-inch sticks*

 

In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard, bay leaves, cloves, peppercorns, thyme and oregano to a boil.  In a large pot of boiling salted water, cook the beets until crisp tender, about 10 minutes.  Drain and transfer to a heatproof bowl.  Pour hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight.  Drain the beets, transfer to a bowl and serve.

 

If I find anymore time before we leave (I am thinking this is unlikely), I also have a Crispy Garbonzo Bean recipe I would love to try.  Busy day tomorrow, so not sure I will have the time.

 

Enjoy!  Tomorrow is pickup #2!!!

*CSA ingredients