I Apologize for the Delay

I know some of you are counting on me to post my Summer Week 2 Challenge Recipes and Shopping List information.  However, due to a family death, week 2 has been pushed off a week, but expect to see the information soon! Food is essential.

In the interim, I will again encourage everyone to look into a local co-op, such as The Neighborhood Garden.  Salad and fruit are always easy, and that is what we have had a lot of this week and I didn't even have to think twice about what to buy or anything.  With the co-op, I knew I had a bag of produce coming that would be AMAZING, and this past week, that is exactly what I needed.

Week 1 Recipes and Shopping List

Week 1

Below is the first week’s shopping list and the recipes  - some of the ingredients you may have on hand, and others you may not, so I am listing them all.  Sorry I’m a little late in posting it!

Shopping List:

2 boxes Rice Chex

Wooden Skewers

Bread Flour

Baking Powder

Vegetable Oil

Yeast

Chocolate Chips

All-Purpose Flour

Sugar

Shortening

1 14 oz can crushed tomatoes

1 14 oz can pureed tomatoes
1 can tomato paste
vegetable stock

2 small bags or one large bag chocolate chips

2 dozen corn husks
1 bag frozen corn
1 large package corn tortillas 

2 Sweet Potatoes
Baking Potatoes
Broccoli

Ingredients for Salad or Salad Kits from the grocery store. I use the items I get from The Neighborhood Garden  Co-op and buy any desired additional items, such as green onions, carrots, etc. and usually one salad kit

Apples

Garlic – 2 bulbs

Baby carrots

2 Onions

1 jalepeno

Stew Vegetables (carrots, potatoes, onion, celery)

Blueberries

Skim Milk 2 gallons

1 lb. Mozarella Cheese

Heavy Whipping Cream

Eggs

Ricotta Cheese

1 package cream cheese

American Cheese for grilled cheese

Monterey Jack Cheese

Provolone Cheese

Parmesan Cheese

Cheddar  Cheese 2 lbs

Pepper Jack Cheese (if desired)

Vanilla Greek Yogurt (1 per 4 blueberry skewers)

Greek Yogurt (Chobani?)

Pinto beans
Refried Beans
corn tortillas

Long-grain white rice

Pre-packaged Lasagna Noodles, or make them yourself (we do, and we love them!)

Raisins

Olive Oil or Canola Oil  or both – we usually use Canola Oil

Butter (Unsalted)

Table salt

Pepper

Cinnamon Powder

Dark Brown Sugar

Ketchup

Corn Starch

Baking Soda

Xanthum gum

lard

chili powder

kosher salt

paprika

smoked paprika

garlic powder

onion powder

cayenne pepper

black pepper grinder

cumin seed

Vegetale Oil

Italian Seasoning

Poultry seasoning

1 can green chiles (can purchase at most WalMarts or order online ahead of time!)

1 can cream of chicken soup

Honey

2 lbs beef

2 packages chicken (3 boneless skinless breasts)

1 Bottom Round Roast

1 pound Boston Butt Meet

Steak
Your favorite ice cream

Recipes:

Cereal & Milk is self explanatory as is yogurt, ½ apple, cheese (I normally try for 1 ounce portions), baby carrots (I normally eat about 10 per snack), raisins (I used individually packaged raisins), steak, baked potatoes (just add your favorite toppings like butter, chives, sour cream, cheese, bacon bits, etc. – just make sure if you are counting calories to watch how much you add…) and last but not least ice cream.  In other words, anything that isn’t listed below should be easy enough for you prepare – if you need a recipe, please feel free to message me.

Bread:

Ingredients:

1 cup water

2 tbsps olive oil

3  cups bread flour (I normally use 1 ½ cups whole wheat bread flour and 1 ½ cups white bread flour or 3 cups White Whole Wheat.  My favorite brand of flour is King Arthur, but Pillsbury works great as well and is usually less expensive).

2 tsps sugar

½ tsp salt

1 pkg active dry yeast (or equivalent – I buy bigger container since we use it ever week)

Cornmeal

Directions:

Heat water to approximately 100 degrees.  It should feel warm to the touch, but not hot.  Add sugar to water, and stir.  Then add yeast to water. 

While yeast is becoming nice and active, measure flour (*tip, spoon flour into measuring cup and don’t pack in, and you won’t have to worry about measuring sifted flour).  Combine the flour and salt.  Add the oil and yeast mixture to the flour and knead dough until smooth on a lightly floured surface. 

Place dough in lightly greased bowl; cover with plastic wrap and then put a towel over it, place in microwave or someplace warm and let rise for 30 –  40 minutes.

Next, sprinkle a cookie sheet or piece of stoneware if you have one with some cornmeal.  Punch the dough down and cover with the bowl you just had it in and leave on counter for 15 minutes. 

Finally, shape the dough into a loaf.  Cover it with the towel you used earlier and let it rise for 30 – 40 more minutes. 

Preheat the oven to 375 degrees, make a large deep slit diagonally in three places evenly spaced across the width of the loaf.  Sprinkle with a little bit of water (wet your fingers and flick water over the top 2 or three times) then bake for 25 – 35 minutes.     

Note – if going to use later in the week or need multiple loaves – be sure to make the bread and freeze it.  It preserves the freshness!

Chocolate Chip Cookies:

Ingredients: 

2 ¼ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup shortening

¾ cups granulated sugar

¾ cups packed brown sugar

1 tsp vanilla extract

2 eggs

2 cups chocolate chips

Directions:

Preheat oven to 375 degrees. Mix all dry ingredients. In a separate bowl, beat eggs well.  Add remaining wet ingredients to bowl of eggs.  Add dry ingredients until mixed well.  Spoon cookies on cookie sheet and bake for 10 minutes.  (Makes 2 – 3 dozen).

Pot Roast with Stew Vegetables:

Put Roast, one can French Onion Soup, and stew vegetables in a crock pot (I normally quarter an onion, chop up the celery and carrots and use small red potatoes and leave them whole) in the Crockpot. Cook on low 6-8 hours.

**Vegetarian Option** Set aside some vegetables and either prepare them in a separate Crockpot (I have a couple) or put them in the microwave for 10 minutes while you are preparing everyone else’s dinner plates.  I chop them up and drizzle the veggies with a little olive oil, minced garlic, butter, salt, dried thyme and pepper!   If you cook them in the crock pot, add a little vegetable stock to make sure they don’t dry out or burn up!

Brownies:

My favorite brownie recipe is the Toll House brownie recipe.  It is so easy and VERY delicious.  Follow this link for the recipe. 

Spanish Rice:

Ingredients:

2 TBSPs canola oil or olive oil (I usually use garlic infused Canola Oil)

1 onion, chopped fine

1 garlic clove, minced

2 cups of medium or long-grain white rice

3 cups vegetable stock

2 TBSPs tomato paste

1/2 cup of diced fresh tomatoes cooked and strained (usually 1 decent sized roma tomato)

¼ tsp dried oregano

1/2 tsp salt

½ tsp garlic salt

Directions:

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, until onions are softened.
In a sauce pan bring stock to a boil.  Immediately reduce heat to a simmer, add tomato sauce, oregano, and salt. Add rice to broth. Cover and simmer 15-20 minutes.

Tamales: 

My favorite Tamale Recipe is Alton Brown’s – follow this link to view and use his recipe (that man is AMAZING!).  I usually halve his recipe and sometimes even quarter it. 

Frozen Blueberry Yogurt Skewer:

Place blueberries on wooden skewer (I use the longer ones).  Place Vanilla Yogurt (I use Chobani Greek Yogurt) on a plate.  Roll each skewer of blueberries to coat the blueberries.  Place the skewer on parchment paper and then place the skewers on the parchment paper in the freezer.  Let freeze for 2+ hours.  I usually let freeze and then place them in a Ziploc bag to use throughout the week.

Lasagna:

First, I always start off by making a homemade sauce.

Sauce:

1 large (28 oz) can of tomato sauce, 1 can of tomato paste and then season to taste.  I add about 4 cloves fresh minced garlic, ¼ tsp black pepper, 1 tsp Italian Seasoning, ¼ tsp garlic salt and 1 ½ tsp onion powder.  I let the sauce cook while I then prepare what I call the Lasagna Guts

Guts:

Mix together 1 large package Ricotta cheese, ½ lb. Freshly Shredded Mozzarella Cheese[i] and 1 cup bread crumbs (the best bread crumbs are the ones you make yourself – to make bread crumbs, use stale bread or toast fresh bread in the oven on 350 until slightly crunchy, put in the food processor and process until desired crumb size – I like fine!). 

If you desire a meat filling, my husband loves to use sliced Italian meatballs, and I highly recommend this. 

Preheat your oven to 350 degrees.  Line the bottom of your lasagna pan with a little sauce.  Cook your noodles and place a layer on the bottom.  Next, layer in some sauce and “guts”.  Repeat until your dish is almost full, then top with remaining sauce and ½ pound shredded mozzarella cheese.   

Bake covered for 45 minutes, then uncover and bake for 15 more minutes. 

Flan:

Ingredients:

1 ¼ cups sugar

2 cups heavy whipping cream

1 tsp vanilla extract

3 eggs

Directions:

Preheat oven to 325 degrees.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately into a baking dish, I use a large round corning ware piece, tilting it to swirl the caramel around the sides. 

Scald cream in a saucepan.  While waiting on the cream to get warm, whisk the 3 eggs and ¼ cup of sugar together.  When the milk scalds, remove from heat immediately and stir in vanilla.  Then add it slowly to the egg mixture.  Blend till smooth and then pour into baking dish. 

Cook for 45 minutes then check to see if done every 3 minutes after, to ensure you do not over bake.  It should take no longer than 60 minutes it takes me only 50 on average. 

Green Chile Chicken Enchiladas:

The Sauce:

In the food processor, place 1 onion and 28 oz. or 2 cups worth of green chiles (you can buy them online direct for Hatch) in and blend until smooth.  Dump into a saucepan, add 1 cup vegetable stock, ¼ tsp ground cumin, ¼ tsp coriander, ¼ tsp dried oregano and 2 cloves garlic minced.  Bring to a boil and then simmer while you prepare chicken. 

Chicken:

In a 13x9 pan place 2 cups of chicken broth and a pinch of poultry seasoning, stir, then place and 3 breasts of chicken in the pan.  Place in oven and bake on 350 for about 30 to 45 minutes.  Remove from oven and shred the chicken. 

Place the shredded chicken in a skillet with ½ a block of cream cheese cut up into cubes and ½ a can of cream of chicken soup.  Mix well until creamy and well blended.

The Whole Enchilada:

Next, put some vegetable oil in the bottom of a pan.  Heat to medium heat.  Get out a 13 x 9 pan (I usually rinse and reuse the one I just cooked the chicken in).  Fry corn tortillas on each side until they just bubble up in the middle (you just want them soft  - you are not trying to make them crispy at all).  Remove from oil, spoon some chicken mixture in and roll tightly. Repeat.

**Vegetarian Option** replace the chicken with cubes of pepper jack and cheddar cheese.

Final Preparation:

Preheat the oven to 350 degrees.  Cover the enchiladas with green chile sauce then top with shredded cheddar cheese.  Bake covered for 20 minutes and then bake uncovered for 15 more minutes. 

Sopapillas:

There are many easy recipes out there for sopapillas.  They are all very similar and I have yet to find one that tastes bad.  I frequently use All Recipes to find recipes and try a few.  The sopapilla recipe I use most often can be found on their directly website using this link, but feel free to experiment with what you like best. I serve this dessert with honey. 

Pizza:

The Dough:

Okay, it’s confession time – I’m in love with Alton Brown.  He is a mad genius in the kitchen!  I use his pizza dough recipe.  Follow this link to find the most fabulous pizza dough recipe so you can later be transported to a slice of heaven.   I normally follow the recipe but divide the dough into individual sized pizzas.  You can make this fresh on the day of or make earlier in the week and freeze until ready to use later. 

The Sauce:

Ingredients:

2 cloves garlic, minced

1 TBSP olive oil

1 14 oz can tomato puree

1 14 oz can crushed tomatoes

1 TBSP sugar

2 tsps Italian Seasoning

½ tsp onion powder

½ tsp dried basil

¼ tsp garlic salt

1/8 tsp crushed red pepper flakes (optional)

In a large sauce pan, saute garlic in olive oil.  Then add remaining ingredients.  Bring to boil, reduce to simmer while you gather your toppings and round up the family. 

Putting it all together:

Have everyone make pizzas and put whatever toppings they want on them.  This is fun, although sometimes messy!

Apple Pie:

The crust:

For the crust follow this link for a great recipe or use your own.  My adaptation of this recipe calls for 1 cup bread flour and 1 cup all purpose flour.

The Filling:

I have found that I really like the filling in this recipe.  I don’t always use granny smith apples, but regardless it always turns out and is super delicious!  I also always add 1 tsp of Cinnamon Powder to this recipe.

Meatloaf:

Meatloaf in my house is really like an oversized hamburger.  The recipe is so simple.

Ingredients:

2 lbs beef

1 egg

½ cup bread crumbs

2 TBSPs ketchup

Pepper

Garlic salt

Onion Powder

Directions:

Preheat the oven to 350 degrees.  Then just take two pounds of beef, 1 egg, ½ cup of bread crumbs, 2 TBSPs ketchup and mix it up then sprinkle the top with pepper, garlic salt, onion powder and then mix it up again.  Form into a loaf and baked for 30 – 45 minutes.

Chicken Nuggets:

Cut the chicken breasts into nuggets.  In a mixing bowl, stir-up the following ingredients:

¾ cup corn starch

¼ tsp salt

¼ tsp pepper

¼ tsp paprika

¼ tsp baking powder

1/8 tsp baking soda

1/8 tsp xanthum gum

½ cup  milk

2 TBSPs Parmesan Cheese

Dip chicken nuggets in the mixture.  Bake on 350 for 20 minutes.  Take out and flip them over, then bake for another 20 minutes.

Sweet Potato Fries:

Preheat the oven to 450 degrees.  Peel 1 or 2 large sweet potatoes. 

Cut ½ in. to ¾ in. fries from the potato.

Drizzle with Olive Oil or Canola Oil

Sprinkle with Kosher Salt and Fresh Ground Black Pepper

Place on a baking sheet and cook for 15 minutes.

---

[i] Did you know that shredded cheese, even organic shredded cheese, is packaged with preservatives?  Yuck!  Be sure to use fresh cheese and shred it yourself (and ensure your fresh cheese is preservative free too!) as often as possible – which for me is ALWAYS!