Eggs with winter vegetables

After roasting the winter vegetables, I then was still faced with making breakfast. I decided to put the vegetables in the eggs instead of having them as the side.

Scrambled eggs with Roasted Winter Vegetables

-2 cups roasted winter vegetables*

-3 large eggs*

-3 large egg whites*

-2 slices sharp cheddar

1) Beat eggs and egg whites until well mixed.

2) Coat a large skillet with cooking spray.

3) Heat winter vegetables, pour eggs over vegetables and break up cheese over entire mixture.

4) Allow bottom of eggs to cook, then cook, flipping every minute or so until eggs are almost cooked (note: eggs will finish cooking after you turn off the heat. This keeps them moist).

5) Makes 2 servings.

*CSA ingredients

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Potatoes and squash

This morning, I only had squash, potatoes and sweet potatoes to work with. It reminds me that summer is over and soon enough I will be missing all the wonderful local produce I've enjoyed this season. Not one to be down, I decided to roast these beautiful vegetables for breakfast and for John to have for meals during the week.

Roasted Winter Vegetables

-1 small butternut squash*
-1 medium sweet potato*
-1 large Yukon gold potato*
-1/4 cup extra virgin olive oil
-1 tsp garlic powder (use fresh if you have it)
-Mrs. Dash Italian blend

1) Preheat oven to 400F with foil-covered cookie sheet in oven. Wash and peel squash; dice into 1/2" pieces.

2) Wash potatoes, remove blemishes and eyes (leave peel-it's good for you), and dice to 1/2 inch pieces.

3) Place all pieces in a large bowl and coat with oil and spices.

4) Spread vegetables in single layer on heated cookie sheet.

5) Roast 40 minutes, turning vegetables halfway through.

*CSA ingredients

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Winter squash and greens

This week, we had a plethora of greens to choose from!  We got rainbow Swiss chard, mustard greens and beets with beautiful greens.  I took the mustard greens and beets while Leland took the Swiss chard.  Because greens do not keep well, I wanted to use them today and I wanted to do something different with them.  I am not a fan of sauteed greens, no matter how much garlic and/or bacon you add to them.  I think they remind me of Richmond too much.  As I looked through pages of greens recipes, one stood out.  It was a vegetarian chili with winter squash, black beans and greens.  It is definitely a convenience recipe, though, using canned tomatoes, chicken broth and beans.  I have a refrigerator full of vegetables that need to be used, so I developed a fresh vegetarian chili based on that recipe.

Fresh Winter Squash Chili with Greens
Adapted from: http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=43019416

• 2 Tbsp extra virgin olive oil
• 1 small sweet onion*, diced
• 2 cloves garlic*, minced
• 1/2 large acorn squash*, peeled and diced, 1/2" cubes
• 2 Tbsp good chili powder
• 2 tsp ground cinnamon
• 1 Tbsp ground cumin
• 3 C chicken stock (use vegetable stock for vegan/vegetarian)
• 1 (11 1/2 oz)
• 3 C cooked black beans
• 4 Roma tomatoes*, diced
• 1 lg sorreno pepper*, small dice
• 2 C corn* (from 2 cobs)
• 5 C greens*, coarsely chopped (I used mustard and beet greens)

1. Heat EVOO in a large Dutch oven.  Add onion and garlic; sautee until tender and golden, about 10 minutes.
2. Add squash; cook and stir 2 minutes.  Stir in spices, black beans, stock, tomatoes and pepper with V8. Bring to a boil
3. Cut corn from ears of corn; break up kernals.  Add to pot and reduce heat to simmer.  Cook until squash is tender; about 15 minutes
4. Stir in greens; simmer until greens are tender, about 15 minutes longer.
5. Season to taste with salt and pepper if necessary.
6. 1 serving is 1 1/2 cups.  Serve with chopped cilantro or diced tomatoes or red onion, if desired.

*CSA ingredients

Biodiversity

In our newsletter this week for the CSA, Trevor talks about Biodiversity.  I thought I would post that portion here:

One of the organic production methods is called "biodiversity." Biodiversity can be applied to both produce production and animal production, or a mixture. It’s a rather broad term that essentially means that a healthy ecosystem is created using complimentary plants, animals, and processes that help build fertile, organic soils, reduce or eliminate the need for pesticides, and produce nutrient dense foods.
In the case of organic produce farmers, they are usually looking for the right mix of crops that will grow well in their soils and environment and provide adequate pest protection. A good organic produce production will incorporate certain plants to help attract predatory insects. These insects aren’t harmful to the plants; instead, they eat the insects that are harmful to the plants.

Other organic methods include the use of cover crops and crop rotation. Some fields will lay fallow for a year or two while the soil is built up. The farmer will plant different cover crops, such as barley, hairy vetch, or rye grass. The hairy vetch is a particularly popular one. The seed is cheap and the crop grows well. When the farm "plows it under," he is adding lots of nitrogen to the soil, which plants need to grow.
The cover crops also tend to loosen up the soil. The root structure can break up clumps of dirt and rock to make a better drained, more loose soil. When it comes to animal production, biodiversity takes on a different meaning. It is the ability to raise various types of livestock in harmony so that their processes are complimentary.

Tortilla Soup

A friend of mine made a request for good slow-cooker recipes when I mentioned that I never put mine away.  It made me look back in my files and reminded me of one of my favorite recipes.  I had searched recipes for leftover chicken and found this recipe years ago.  I, of course, can't follow the recipe as it's written, so here's my adaptation:

Amy's Crockpot Chicken Tortilla Soup
Adapted from http://www.a-crock-cook.com/amys-crock-pot-chicken-tortilla-soup.html

• 1 lb roasted chicken breasts*
• 3 cobs of corn*
• 2 15-oz cans black beans
• 2 cups tomato sauce
• 1 can Rotel tomatoes w/ green chiles
• 1 cup salsa*
• 2 med hot peppers*
• 2 cups chicken stock
• 2 cloves garlic
• 1 Tbsp ground cumin

Cut kernals from corn cobs.  Finely dice hot peppers.  Mix all ingredients in crockpot.  Cook on HIGH 2-4 hours or on LOW 6-8 hours.  Serve with crushed tortilla chips and 2 Tbsp sharp cheddar.

*CSA ingredients

Notes: It never fails to amaze me that just changing the salsa that you use for this soup can change the flavor completely.  However, this is probably the best, most reliable recipe for tortilla soup that I have found.  Using fresh, free-range chicken, fresh corn and fresh peppers made it even better!  Enjoy!

Tomato Tart

Someone mentioned to me while we were standing in line that he had tried a tomato pie with the last batch of heirloom tomatoes.  He said he was surprised how good it was.  It got me thinking of a tomato pie that I used to make back years ago when I was in Weight Watchers.  I am still looking for that recipe. 

Since I haven't been able to find that recipe, I opted for this recipe which I adapted from a Prevention recipe:

Tomato Tart
http://www.prevention.com/health/cook/everyday-recipes/healthy-tomato-recipes-use-tomatoes-in-salads-pasta-and-more/article/802332b345181310VgnVCM10000030281eac

Makes 6 servings (6 slices)

• 1 refrigerated pie crust
• 1/2 cup part-skim ricotta cheese
• 1/4 cup feta cheese
• 3/4 lb roma tomatoes
• 1 large egg

1 HEAT oven to 425°F with rack in center position.

2 UNFOLD dough and roll into a 13" circle. Transfer to baking sheet. Mix cheeses together and spread over crust, leaving a 1 1/2" border. Distribute pesto and tomatoes evenly on top. Fold edges of dough over tomatoes, leaving center exposed. Brush top of dough with egg.

3 BAKE until golden brown, about 30 minutes. Cut into wedges and serve.

*CSA ingredients

Notes: I used a store-bought pie crust for this recipe, but you could easily make your own pie crust.  Also, I would imagine this tart would be even better with heirloom tomatoes, but I only had Romas remaining.  The original recipe also called for pesto.  I did not have any, but I would imagine you could also chiffonade fresh basil and sprinkle if over the tart before baking and it would give the same flavor.  However, the feta give a nice flavor by itself, so I didn't miss it much.

Directions