Market Menu: October 14

watermelon radishes!

I honestly can’t tell most days whether it’s supposed to be fall or still summer. The leaves are just starting to change, the root vegetables are ABUNDANT, and occasionally there’s an actual chill in the air in central Illinois.

Since we’re wrapping back around, in a way, to some beginning-of-the-season offerings (greens, herbs, radishes), I thought I’d pull up selections from prior weeks. Do you have any favorites? We’d love to hear from you! Check out our Facebook page and message us!

Carrot salad w/ harissa & feta & mint

carrots

This dish is one of my favorites from Smitten Kitchen, and a great alternative to green salads when you have vegetarians to feed. It’s absolutely amazing when made with locally-grown carrots. If you haven’t had them raw, you’re in for a treat; they’re almost as surprising as a local tomato, I think. This recipe is great with or without the harissa — a spicy, garlic-y paste/spice mix. You can make your own, substitute it with another garlic-y chili paste, or just leave it out altogether.
Pantry Check / Shopping list: carrots, caraway seeds (optional), cumin seeds, paprika, harissa (optional), sugar, lemon, flat leaf parsley, fresh mint, feta cheese. 

 

 

 

 

 

Vegetable Frittata with Greens and Potato

eggsHere’s a base recipe for the frittata (from Epicurious).  To that base, add what you have! I like greens, herbs, potatoes, cheese, maybe some bacon or ground pork. If you have leftover roasted root veggies, chop them up (bite-sized) and add them as well; I think it actually works best when you have pre-cooked potatoes (or carrots or sweet potatoes)!

Pantry Check / Shopping List: chives, spinach or kale, eggs, potatoes, milk, sausage (optional), goat cheese (chevre).

Soups:

(Be sure to check out this post on soups generally)

Thai Carrot Sweet Potato Soup (Cookie and Kate, from the Oh She Glows Cookbook) – with red curry and peanut, lime and cilantro!!

Irish Carrot Soup (Food and Wine) – onion and potato, and lots of butter and cream

Polenta with Greens

So easy, though it does call for a lot of stirring. There are a lot of recipes out there for polenta with a braised or steamed green (try beet greens!). This recipe from Food.com has swiss chard and a topping with dried fruits and nuts, as well as cheese (which is a must for polenta, in my opinion).

 

Pantry Check / Shopping List: Swiss chard, crushed red pepper flakes, golden raisins, yellow cornmeal, milk, grated parmesan cheese, pine nuts.

Green Chickpea & Chicken Curry w/ Beet Greens

Green Chickpea & Chicken Curry w/… The recipe is written for swiss chard, but did you know that beet greens are like identical cousins? They’ll do very nicely in this recipe.
Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, greens

Extras:

Magic Sauce – From 101 Cookbooks, this stuff is like liquid gold… use it on eggs, pasta, potatoes, just about anything.
Pantry Check: fresh rosemary, fresh thyme, fresh oregano, paprika, garlic, bay leaves, red pepper flakes, lemon juice

 

 

Be sure to check out Jen’s post on beets — we can’t get enough of beets in my house, even though at least half of them end up pickled

Market Menu: October 7

It’s time for another Market Menu!

While fall brings some cooler-weather items back to the market, the list of offerings is HUUUUGE compared to spring! I don’t ever get tired of roasting root vegetables, and I could probably eat them every day, but I might not say that in a couple more weeks. So I definitely want to put some casseroles or soup into the freezer for busy weekdays later on. The roots don’t freeze so well, but most everything else does!

I’d love to get another batch of red pepper soup together, and maybe some chicken and vegetable. Neither are very labor-intensive, and they’re super tasty in the middle of winter. I’ll post recipes on our facebook page, such as they are.

So, what else is on the menu for the week?

Breakfasts:

Fall marks the return of some hot cereal options in my house:

whole wheat berries with fuit and honey and a splash of cream or yogurt. Once cooked (and they take quite a while to cook!), these keep well in the fridge for a second day, so I like to make a batch on the weekend. They’re even tasty cold, in a pinch.

For something hot and hearty, a big pan of frambled eggs with kale, magic sauce and some local sausage will do the trick. They actually aren’t bad pre-made and portioned into cups for enjoying later in the week. I like to chop the kale and sausage and mix them in with the eggs before putting into individual portion-sized containers. Add magic sauce when you reheat during the week (before putting in the microwave).

For a treat, how about some french toast (Pekara’s Paesano bread is AMAZING for this) with bacon and maple sirup? (if you still have some left!)

Lunches:

Leftovers are a life-saver for a busy October; I’m planning on making more stuffed peppers (before this amazing crop stops producing!), some casseroles and soups to enjoy for easy lunches. But I’ve also been playing with big mash-up bowls of goodies:

hummus, roasted sweet potato, lettuce, pickled beets, watermelon radishes, shaved carrots, quinoa and a little cheese, with some lemon-tahini dressing on top.

roasted carrots and parsnips, toasted bread, hard-boiled eggs, garbanzo beans, and feta or chevre.

Autumn Market Salad – Bon Appetit. With butternut squash, arugula, walnuts, oj and lemon.

Now playing at the market: Winter Squash!!! If you’re a fan of the acorn, butternut, hubbard, kabocha, delicata and other squashes, this is your time!

Dinners:

Potato-Leek Gratin – something to do with your leeks and potatoes besides soup!

Roasted Vegetable Pizza – the combo is up to you! I love little bits of things: pickled fennel, olives, dried tomatoes, sauteed onions (slow and low, to get them caramelized), chevre and pork sausage, with a little shredded mozzarella on top.

Butternut Squash, Apple and Onion Galette w/ Stilton – Food Network (but many versions of this recipe are out there, including this one without the apple, and this one with brie). A galette is a sort of pie with a freeform crust. Instead of baking in a pie plate, galettes are usually baked on a pan, with the edges folded over the ingredients (but not all the way to the center).  Don’t be intimidated by the pastry! A quick trip in the food processor will combine the ingredients, and a large ziploc bag works wonders at bringing the pastry together without making a mess. Galettes are fantastic to have in your repertoire, because you can use the pastry to wrap sweet or savory ingredients. And just like pies, you *could* freeze them for future baking.

Enjoy the last few weeks of the market! And don’t worry – – we’re not going away when the outdoor market shuts down for the season. We’ll be talking to our farmers about their winter cover crops and planning, writing about working through stored produce, and hunting for those elusive winter crops!!

Market Menu: September 16

by flickr user simpleprovisions

While there’s plenty of grain, flowers, lavender, meat and other produce at the market, the theme of this week’s Market Menu focuses on all those hearty late-summer vegetables that we love to ROAST.

Pretty much everything you could ever want in your midwest farmer’s market is available right now, and it’s getting to be the last chance for some of the summer vegetables, so seize the opportunity! Gazpacho season is passing quickly. But personally, I’m excited to see all the winter squash and cooler-weather root vegetables, because they all take to roasting so well — and it’s such an easy way to enjoy fall flavors.

So instead of our usual breakfast / lunch / dinner arrangement, I’m going to separate this into some vegetable-specific groups that include roasting:

Carrots:

Winter Squash:

Turnips:

Sweet Potatoes:

Brussels Sprouts:

New Potatoes:

Beets:

What I really love to do with roasted veggies is use them throughout the week as the primary ingredient in Buddha Bowls. Along with homemade hummus or beans, some greens if they’re handy (even finely-chopped kale will work), and some brown rice or farro (or the grain of your choice), they make a really hearty lunch or dinner. If you want more protein, roast up some chicken or bake some tofu and add it to the bowls. A nice garlicky lemon-tahini dressing brings it all together nicely.

Roasted vegetables are also good for quick panini or doctored-up grilled cheese sandwiches. You can toast some nice hearty ciabatta or other bread (the Paesano loaf from Pekara would be amazing for this) and spread hummus and some warmed vegetables, or add the veg to a grilled cheese before putting the second piece of bread on. It’s the one place where I prefer provolone cheese to all else, but I’m sure others like gruyere would be amazing.

 

Bits and Pieces: A New Series on Local Readers’ Perspectives on (Local) Food

Today’s guest: Me (Stephanie)!  Because if you need a guinea pig for a new series, best to try it out on yourself first instead.

what does local food mean to you?

I find that its so easy for my food purchasing and consumption to be thoughtless;  thinking about local means more thinking period. It means trying to be more thoughtful about where the food I buy comes from, about what it takes to grow and get it to us, and how we use it. By learning more about our local farms, their growing seasons and some of their growing methods and challenges, getting to know their produce, adds something that feels more important to me than just eating tastier food. I recently ate a lovely small watermelon, thinking about all the rain that farms didn’t get this summer, knowing that they had to irrigate to produce this waterbomb. They have to pay for water, and I’d rather be on the side of helping them continue to irrigate if they need to, rather than relying on some bigger operation in the tropics. I have a hard time believing that just because we can turn food production into something that’s automated and divorced from the land, that we should.

what do you love most about local food?

I love the surprise of it, that nothing’s ever quite the same. Sometimes that means getting something that spoils faster than you expected it to, or finding that the weather interfered with a crop you were looking forward to. But much more often, it means discovering flavors that are more intense or complex than you expected, or getting your picky-eater nephew to eat a blackberry because he helped you pick them and he got into finding the blackest ones because his auntie told him that those were the sweetest, and that made him curious about how they tasted.

what do you use most often, and where does it come from?

Onions, tomatoes, potatoes. I grow a lot of tomatoes, but I buy the varieties I don’t grow well from the market, mostly PrairiErth Farm. It’s the larger ones, like Kellogg’s breakfast that I don’t grow; we have too many garden critters that like them, so ours don’t make it to ripening!

do you preserve any of your local food?

Yes, when I find time to plan ahead. Buying the quantity, clearing a weekend, deciding what to make and making room for it.

if so, what are some of the things that you preserve, and how?

Freezing: Marinara from tomatoes and garlic; applesauce; soups (red pepper, butternut squash, tomato); pestos and herbs frozen in ice cubes or olive oil.
Canning: Pickled Beets, Jam (berries and peaches), sometimes pickled okra or green beans; occasionally salsas.

is there anything you’ve wanted to preserve, but haven’t yet?

Dehydrating anything; I haven’t done any, really. And I’d like to find more pickled/relish things that I like.

do you grow any herbs or veg at home?

Always kale and tomatoes, basil and cilantro, usually parsley, usually beets and chard

if so, how do you incorporate that into your cooking / meals?

I often forget about the kale, but come fall I use it often. The tomatoes generally get roasted and frozen, the kale quickly sauteed or steamed with fish or meat. Cilantro and Basil gets used in pesto more often than fresh.

what’s your favorite season of local food?

Fall!! I love root veggies! Parsnips, beets, carrots, potatoes, sweet potatoes! Everything gets sweeter after a frost, and even sweeter in the oven.

what are some of the challenges of using local food / cooking / meals?

Keeping up with the harvest! and buying enough but not too much on Saturday at the market, so that you can use it all before it spoils. doing the right kind of prep over the weekend to be able to incorporate things into our weekly meals. Prep is definitely the thing I have the most trouble with. I like to cook, so I have to keep telling myself to cook meals rather than more jam.

what do you think you do really well around cooking/meals, and how do you do it?

I’m pretty good with making large quantities of soups and sauces and freezing them; it’s a bunch of work all at once, that pays off throughout the winter/spring. And it’s a great thing to be able to quickly defrost and take to a sick friend.

what do you want to learn more about?

Dehydrating! And other meal-prep strategies for making full use of summer produce.

if you could have one fruit or vegetable growing in your backyard right now, what would it be?

A lemon tree!

Saving Seeds, or What? How? What? Three Excellent Questions

Let’s say you just had the most delicious little cherry tomato you’ve ever eaten, and you want to preserve that exact flavor for ever and ever and ever, but you’re not sure you’ll ever find that same variety again. Well… I’m here to tell you that you CAN.

If you have a garden (or you are interested in starting one), why not save the seeds from that little tomato, and plant it in the spring? And yes, you can do that!

Tomatoes are annuals, and that means that the plant reproduces (via seeds) and dies off in the same season. The seeds of the tomato are particularly easy to save, because they’re mature when the tomatoes are ripe (clever, eh?) Smash that tomato, and grab those seeds!!

Well, not quite that fast. There’s a sort of jelly around the seed, and I can tell you from experience, that if you don’t get it off those seeds, there’s a good chance that the seeds won’t germinate when you plant them in the spring. The generally-recommended method is a little gross, but easy: smoosh the pulp into a cup, and leave it out on the counter to ferment the goo, so that it separates from the seeds. See, I told you it was a little gross. But effective.

Once the seeds sink to the bottom of the cup, just pour off the goo and rinse (well) and dry (really well) the seeds. I generally lay out a sheet of paper towel and spread the seeds on it. If they end up sticking to the paper towel, I don’t bother trying to pry them off; just tear up the paper towel and store the seed as it is, stuck on the paper. Wax paper envelopes are good for keeping over winter; plain paper envelopes are fine, too. Plastic can lead to condensation, which isn’t ideal. Seed Savers’ Exchange has a great video on the process.

An even easier seed that you can save? Cilantro. I’ve been saving and replanting the same cilantro for many years (except for that year when someone pulled all the cilantro plants from the garden just as they were going to seed!)

If you’ve ever grown cilantro, you’ve probably noticed that at some point in its development, just as you’re starting to get used to having a cilantro plant in your garden, it gets all feathery and makes white flowers. You can curse the heat, or the plant’s short life, or you can just plant some more. Eventually, flowers turn to little green balls (shown at left), which dry into mature seeds!

Once they’re light brown and dry, snip off the whole flower head, and put them somewhere dry for about a week. Once you’re sure they’re really dry, you can gently separate seeds from stems, and store the seeds in a paper or wax paper envelope.

Saving seeds from a dill plant is exactly the same. Let the flowers die off and dry; you’ll see the seeds appear at the end of the flower head — one of the most gorgeous flowers you can grow like a weed around here, imho. Snip off the whole head, put them someplace dry for several days, then gently separate from stems.

These three plants tend to have seeds that are so hearty, my garden often saves them for me. Every year, we get tomato “volunteers” that I can’t bear to kill off, so I find a place to plant them and hope they’re a variety we really like. This year, all the volunteers have been either the super sweet orange cherry tomatoes, or the large and sweet red cherry, but regardless, it’s a win!

So right now, as we’re entering the final part of tomato season, think about saving some of those precious seeds! We’ll have a post in midwinter about starting them indoors, and how to transplant (and WHEN) into your garden or an outdoor container.

Market Menu: September 2

I don’t have any idea how we got to September already. I mean, SEPTEMBER?! Where did July and August go? Every year, the summer seems to fly by, and I find myself wondering if it was all just a dream. But then those tomatoes keep coming, and I know it wasn’t a dream. (though with our weather forecast tonight, those tomatoes might need some cover soon!)

What should you expect to see this weekend at the Bloomington market?

The return of some salad greens! Arugula, lettuce, and some other cooler-weather (spring/fall) greens, in addition to kale. Also, the return of some cooler-weather vegetables like radishes, cucumbers, carrots, beets, and swiss chard. Plus, all the midsummer veg like tomatoes, peppers, summer squash, eggplant, onions, scallions and herbs.

So, what could we make from a market haul?

Breakfasts:

Is there anything at the market this week that might change your breakfast selections? I’m not above having toast with butter or cream cheese and tomato for breakfast… or for second breakfast, or elevenses. Enjoy those beauties while you can!

Slightly cooler weather, even a temporary string of it, definitely makes me think of hot cereal in the morning. Don’t forget about those berry preserves and syrups you made while the berries were coming so quickly! They make a tasty addition to oatmeal, cream of wheat, cream of rice, or any other hot cereal.

If you’re in the mood for something hearty, these breakfast frittata squares from the Food Network might have to be a weekend freezer prep, they look so simple and good. And I can’t imagine why the squares couldn’t be shrink-wrapped and frozen. You’d have to experiment with thawing and heating temperatures and time, but my first instinct would be to thaw overnight and heat in the microwave for about 40 seconds. They look eminently portable though, and that’s a huge plus.

Mark Bittman first made a name for himself as a food critic in the New York Times and has recently become an evangelist of a “mostly plant-based” diet. Check out his ideas for breakfast bread pudding and other unique breakfast ideas (recipes in the article). You can easily sub the fruit in the recipes for whatever is in season.

If your weekend includes hosting guests for brunch or a snack, check out these easy lime buttermilk scones. (I vote for adding a handful of ripe, seasonal berries, too.) Local buttermilk is available from Kilgus Farms at Common Ground Grocery and Green Top Grocery.

Lunches:

Are you a fan of Medici in Normal? It’s easy to make their popular Moroccan Ragout at home, and it takes to variations very easily. A close match is the harira recipe on Epicurious. Although this recipe uses chicken, I usually leave it out (doing so makes it a very close cousin to the Medici soup).  Add zucchini or some diced potatoes for additional heft and flavor.

You know what’s great about your having already bought local buttermilk for scones? (See: breakfast.) We are headed into prime lettuce season once again, and you might be craving a great bibb salad with homemade creamy dressing. In this quick recipe, you can use those precious summer tomatoes (and, really, any kind of sturdier lettuce lead will work great). If salad is your midday meal, you could also add chick peas (or any bean) or chicken for protein.

We’re still inundated with summer vegetables, and this is the time to enjoy them (they’ll be gone pretty soon!). Peppers are prolific right now. You can toss chicken or beans into any of these raw sweet bell pepper salads:

Mediterranean Pepper Salad

Roasted Red Pepper Salad with Feta (tips on roasted red peppers here).

Broccoli and Pepper Salad

Dinners:

Cooler weather inspires us to bake and to cook satisfying, one-pot meals – I’m thinking chili and cornbread. Chili is so flexible (we know, we know! Please don’t report us to the Texans…) and you can pile in the veggies. Get inspired by summer vegetable black bean chili or beef and summer squash chili. Here is a summer vegetable and pork chili that you can do in your slow cooker while you’re at the Labor Day BBQ.

And you can’t have chili without buttermilk jalapeño cornbread…yet another justification for that buttermilk.

Use those radishes that are coming back as a topping for your chili or slice them in a cucumber radish salad on the side.

And then there is THIS chili-lime melon salad. I will leave it at that.

 

The Freezer Chronicles: Quesadilla Edition

I’ve been working on prepping more freezable meals for this busy fall season; some tested recipes, some soups and sauces, and some total experiments. This experiment is so tasty, that I just had to post the recipe!

I’ve made breakfast burritos for the freezer before, with egg & cheese, sausage and egg, and some with rice. These were intended to be really meaty, hearty dinners, so I started with a rough estimate of amounts of each ingredient, calculated the nutritional information, and started prepping — and then adjusted as follows.

Beef:
Starting with 2# of 90%/10% ground beef, cook in a skillet (cast iron is excellent for this), with no added fat. When it’s nearly all cooked, add a packet of of your favorite taco seasoning (I used Ortega, which is supposed to be a packet for 1# of meat, but ok as I didn’t want these super spicy). Mix in well, and cook until browned. Turn off the heat, scoop the meat into a bowl and weigh it (for portioning later) For what it’s worth, it lost 4 oz in cooking (1# 12 oz. cooked), and I calculated the nutritional information (using Calorie King) based on the cooked weight.

Sauteed Vegetables:
After cleaning the grill pan, heat with 1 T. olive oil on medium-high, and add 1 medium yellow onion, chopped. Once the onion starts to soften a bit, add the peppers. Season with salt and pepper. Or you can do them all at once, but I like my grilled onion a little more caramelized. When they’re done (nice and brown on the edges), dump in a bowl, and decide whether to weigh or measure or just eyeball it later. I recommend doing one of the two, so that you distribute everything evenly. Then repeat with the mushrooms, but without adding any more oil to the pan. Note: before you add these to the tortillas, you may want to drain the vegetables, as they’ll release some liquid while they wait.

Assembly:
I used medium-sized tortillas — they were labeled for burritos, but they’re not the giant burrito wraps. I think they’re 8″ in diameter. See, my intention had been to make burritos, but that was a big FAIL — there was just too much stuff to wrap up. Oops! So my sister had the brilliant idea to just fold in half and call them quesadillas. Brilliant! They’re stuffed full, but they actually hold together really well as fold-overs.

First thing is to spoon out some refried black beans, and spread onto half the tortilla. You can weigh each spoonful, or just eyeball it after the first couple. Then add 4 oz of the ground beef, 1/2 c. of the sauteed vegetables, and 1 oz. of the shredded cheddar cheese. Spread everything out as much as you can; it’ll make it easier to close.  I found it worked well to have one small bowl for the meat and one for the cheese, and just pre-weigh a portion of each before starting on the next tortilla.

Carefully fold in half, trying to keep everything inside. Wrap tightly in cellophane, place in a large freezer bag, and freeze. That’s it!

 Ingredients Protein   Carbs  Fat  Calories
4 oz ground beef (90% lean) 30 0 7.4 194
2.25 oz refried black beans 3.2 9.6 1.3 58
1 oz shredded cheddar 6.5 1.1 9.8 120
1/2 c. sauteed mushrooms, onions & peppers  1 4.2  8.4  13
tortilla 5 30 5 190
totals: 44.7 40.7 23.5 562

To thaw and warm:
Unwrap each quesadilla (this is important – don’t microwave your saran wrap!) and defrost in microwave for 1.5 – 2 minutes on 50% power (your microwave may vary on times). Once thawed, place in a hot skillet until it’s slightly crispy, before carefully flipping to repeat on the other side. Don’t rush this part; the crispy tortilla is one of the best parts. We’ve enjoyed ours served with some chopped lettuce and tomato and cilantro, and sour cream.

The nutritional information above might make this recipe look rigid, but you can make yours however you’d like, to meet your needs. Use ground turkey, or chopped chicken, or eliminate the beans if you don’t like them. And 1 oz of cheese isn’t a lot, so you might want to bump that up, or bring down the amount of the ground beef (it’s a beefy recipe!)

If you make them with variations, let us know on our facebook page!

 

The Eight Best Tomato Dishes You’re Not Already Making

  1. Mediterranean Baked Feta w/ Tomatoes – Smitten Kitchen
  2. Tomato and Corn Pie (hurry, before the corn’s gone!) – Smitten Kitchen
  3. Chicken with Herb-Roasted Chicken and Tomatoes and Pan Sauce – Epicurious
  4. Tomato Tarte Tatin – 101 Cookbooks
  5. Golden Tomato Sauce – 101 Cookbooks (what a great use for those yellow/orange tomatoes!)
  6. Roast Tomato Soup – 101 Cookbooks (make and freeze, and mid-winter you’ll be delighted at the summer flavor!)
  7. Roasted Tomato Basil Pesto – Oh She Glows (a really nice light-in-oil-but-rich-in-flavor pesto)
  8. Tomato Butter Toast – Epicurious (yes, you read that right: TOMATO BUTTER)

Planning Ahead – Locally

For many of us (your co-authors included!!), it’s just about that time of year when the academic calendar takes over our lives again. Or at least for a little while, until we regain our balance. Having some food prepped for the coming week helps to take a little pressure off at the beginning of the term.

Whether it’s you or your kids or spouse who are headed back to school, check out some of our ideas below for prepped meals to help you out. And if no one in your house is headed back to school, then I hope you’ll relish your continued summer and this lovely weather!

Stuffed Bell Peppers

I’ve wanted to try making stuffed bell peppers for a while now. The peppers in our CSA basket this week were gigantic, so it was a great time to try! My sister was game and offered the use of her kitchen, so we each made a big batch to freeze.

Sometimes I don’t feel like following a specific recipe, so this is more a report on how I made them. I kept track of the ingredients in case you want to try replicating it, though!

the peppers. Between the CSA and market, I had 10 giant peppers to stuff!  I sliced off the tops, pulled out the core and gently removed the white ribs with my fingers. I diced up the good parts of the tops to add to the filling, since I wasn’t putting the tops back on after stuffing. And because I was going to freeze these, I decided to blanch the peppers first. I only put them into the boiling water for a minute, but I’d probably follow this chart (which recommends 3 minutes for peppers) next time. After blanching and draining, I set them in small foil loaf pans in pairs, to get ready for assembly. tip: spring-loaded grabbers are quite handy for dunking and removing the peppers without getting burned.

the meat. I figured a pound of ground beef was enough, and though it was sufficient, twice that would have been better. Cook the meat thoroughly in a skillet and drain the fat from the pan.

the filling. Make a pot of brown rice — 2 c. rice, 4 c. water. Set that aside in a large bowl once it’s done and cooled. In a large skillet, sautee a diced yellow onion and the diced pepper-tops together with a little olive oil, and season with salt and pepper. Add this to the rice, and mix well.

assembly. You can mix the ground beef into the rice mixture if you like, but honestly I wasn’t sure the rice was all going to fit, and I wanted to be sure that all the meat made it in. So ground beef went into the peppers first, then the rice mixture. The foil containers had thin plastic lids, so I used those for now. But once they’re frozen, I’ll take the covers off and put them in foodsaver bags, since the covers aren’t very sturdy for keeping in the deep freezer.

For what it’s worth, my sister used 2# of ground beef for her batch of 6 peppers, and she added a large can each of black beans and crushed tomatoes to her rice-meat-peppers-onions mixture. It made more than would fit into her peppers, so she just put those portions in their own containers.

small laundry baskets make great (washable!) containers for transport!

nutritional info. As made above, with 1 Tbs. of canola oil (to cook the diced peppers and onion), and with 2 stuffed peppers counting as a serving, these have approximately 384 calories, 20g protein,
25g carbs, 17g fat
(using CalorieKing.com).

They’re quite large, so add a bit of cheese and you have a pretty hearty meal!

 

 


Breakfast Bowls

I’ve made some version of these many times over, and the potential for variation is great — you can customize them for whatever flavors you like. Maple pork sausage with eggs and shredded potato is a particular favorite in my house.

Another thing your co-authors share is a significant daily work commute, and the ability to pop a breakfast in the microwave and eat it on the road or once I get to my office is a huge plus. I’ve made sandwiches and burritos before, but they’re hard to put down and pick up again. I find a bowl and spoon is actually easier to manage without spilling.

The batch that I made today was designed to be pretty heavy on the protein. I use 2 c. glass containers with lids from Anchor that do well from freezer to microwave, and this recipe stuffs them pretty full.

Ingredients:

2 dozen eggs
2 dozen egg whites (or the equivalent)
3 9.6-oz packages of turkey sausage crumbles
1 1/2 c. brown rice
olive oil spray

Cook the rice with 3 c. water, and set aside.

2 dozen eggs + 2 dozen whites!

The eggs are going to be scrambled, so crack 1 dozen whole eggs and 1 dozen egg *whites into a blender jar, add about 3 Tbs. water, and blend until slightly foamy. Heat a large skillet (nonstick is best) and add a quick spray of olive oil. Scramble the eggs in batches — about 1-2 c. in each batch, depending on the size of your pan. I’ve tried doing the whole thing at once, and it’s kind of been a mess. Your mileage may vary, of course. Set the cooked eggs aside in a large bowl/pan. When the first dozen is done, crack your second dozen of whole eggs and whites, and repeat the process.

Using pre-cooked turkey sausage feels a bit like cheating, and I’d rather not do it. But it is a huge time-saver. I need to seek out some local turkey that I can get ground, though; I’d love to try making my own turkey sausage, and cooking it at home.

12 breakfasts!

Assemble the bowls in layers: rice first, then meat, then eggs. I use a measuring cup for the rice (1/4 c. each), and weigh the other ingredients for each bowl.

To figure out the nutritional information for the eggs, I used the total number of eggs and whites — but knowing that number doesn’t help with portioning! So I divided the total weight of the cooked eggs (we found a pan that would fit on the kitchen scale!), and divided by 12 to get the weight we’d need for each bowl. It sounds like a hassle, but it actually goes pretty quickly.

nutritional information:
Using only cooking spray for the eggs, and no other added fat, these have approximately 316 calories, 34g protein, 14g carbs, and 15.8g fat. I was going to add cheese, but they’re stuffed into the bowls already!

These actually come together pretty quickly, and you can cook the components ahead of time. Straight from the freezer, these take a little more than 2 minutes in my microwave to heat fully. Friends have asked about the consistency of the egg, and honestly I don’t mind it. If anything, I slightly undercook the egg when I’m scrambling, since they’ll get cooked some more in the microwave. But they’re definitely better than the texture of egg in most drive-through breakfast sandwiches.

 

*If you’re going to separate your eggs, you might be wondering what to do with all those yolks.  Might I suggest making some salt-cured egg yolks? I’ve heard excellent things from friends, though I haven’t made them yet myself. You gently place the yolks in a little well of a salt-sugar mixture, and cover with more of the mix. For 5 days, they sit in your refrigerator, presumably releasing a lot of water into the salt mixture, and maybe taking in some sugar? After 5 days, you brush them off and dry in a 175F oven (or a dehydrator) for a couple of hours. Then, grate on pasta or toast. If you try it, be sure to report back!!