Cilantro Rice

rice

 

A guest post from our customer Holly

Cilantro Rice

As rice goes, there is nothing tastier than cilantro rice. It adds a beautiful flavor to otherwise plain rice, and is also a good use of Brewers Organics produce! This recipe calls for use of the entire bunch of cilantro, stems and all! You only have to remove the leaves from a small handful of the cilantro to save as a topping for the rice and tacos.

Ingredients:
1 tbsp olive oil
1 large bunch of fresh cilantro
2 cups white rice
3 3/4 cups water

Directions:
In a medium size pot, olive oil on high. Add rice and stir, coating rice entirely. Cook until rice becomes opaque, just a few minutes, then reduce heat to medium.

Add water and all but 1 handful cilantro (stems included) to blender. Set the other small handful aside. Blend thoroughly. In pot, turn heat back up to high and add blended cilantro water to rice ~ 4 cups. Bring to a boil and then cover and reduce heat to a simmer. Cook until done, about 20 minutes. Remove cover and fluff with a fork.

Remove stems from remaining handful of cilantro and use leaves to garnish rice and tacos. Enjoy!

Baked Kale Chips

kale chips g

 

A guest post from our customer Gloria!

I was a little bit hesitant about making kale chips on my own but after having some at a friend’s house, I realized just how easy it was.  It was the first time I had tried kale and I loved it so I was excited to receive some in my next Brewer’s Organics produce box.  I’ve made it in small and large batches now whether it’s just for us or for a group.  I like popping it in the oven to enjoy as a little appetizer while I’m preparing dinner.

Ingredients:

1 bunch kale

extra virgin olive oil

sea salt

garlic powder

grated parm

Directions:

wash and dry kale and rip into bite sized pieces, removing stems.

preheat oven to 350*

spread evenly on baking sheet and drizzle with olive oil.  season with sea salt and garlic powder (or any other preferred seasonings).

bake for 10-12 minutes.  I prefer mine more crispy so sometimes put it in for a few more minutes after tossing it).

top with parmesan cheese and enjoy!

Ashley’s Take on Making Good Choices During the Holidays

 

Here is a guest post from our customer Ashley!  Ashley is a fitness trainer and has some tips to share on making good choices during the holidays! 

The holiday season is just around the corner and parties and celebrations are in full swing…with that comes drinking and eating and life getting pretty chaotic.  The Christmas season is my favorite time of year.  There’s nothing better than spending time with family and friends.  Let’s be honest though, It can be pretty stressful…financial burdens, so little time so much to do and on top of that work keeps on keeping on and then exercising has to find its place sometime in the day as well.

I want to give you a few tips that have helped me be able to enjoy the holiday instead of constantly feeling overwhelmed by all the things packed into my schedule and the temptations I have and will be faced with.

1. Set holiday goals.  Do you want to get your Christmas shopping done by a certain time? Does your busy schedule make it hard to keep the fridge stocked and you need to make a point to keep meals on hand to just grab and go?  Do you need to plan out your schedule for your workouts before the week begins?  Do you find yourself saying yes and over booking your schedule to please others instead of saying no when you know you’ll be jumping through hoops to make it actually work? Whatever your goals may be, write them down and give yourself a date you want to complete then by.  This will keep you on track and alleviate a lot of potential stresses.

2. It’s not “if”, it’s “when”.  Busy or not busy, that is always my attitude but I know for a lot of people that is not the case when it comes to exercise.  It tends to be the first activity to take a backseat when in reality it should be the one thing to keep you going through it all.  It’s so important to take some time for yourself, alleviate some stress and keep those endorphins flowing.  Find a workout buddy and hit up some good classes to get you in and out in an hour.  There is always time for the things you make time for.

3. Eat as much real food as possible.  When you’re at all your holiday parties and you’re worried about putting on that winter weight, take the time to scan all the food.  Eat as much real food (real as in not processed) as you can and only a little of the unhealthy choices.  You’re always safe with the protein and veggie and fruit trays.  Fill up the majority of your plate with those kind of choices and then pick a few of your favorite holiday dishes and treats.  Watching your alcohol consumption is always a plus too.

4. Enjoy your time.  Focus on the people and things that matter and push all the other stresses out of your life.  This really should be a rule of thumb all year long but especially during the holidays.  Sometimes we lose sight of the true meaning of Christmas, it’s important to keep yourself in check and know this time is about giving, family, friends and togetherness.

Less than two weeks before Christmas and I couldn’t be more excited…set some goals get your workouts planned and just enjoy your holiday.

Mango Lassi Smoothie Recipe

mango lassi

 

Here is a guest post from our customer Holly!

One of my kids’ favorite drinks at Indian restaurants is the delicious Mango Lassi.  It’s basically a mango milkshake made with yogurt.  Today my son is home sick from school, and when I started talking about tasty things to cook with the mango we got in our Brewers Organics delivery yesterday, he immediately said Mango Lassi!!  Henry helped out on this very simple recipe and we are smiling and feeling full and satisfied after drinking our tasty drinks.

 

Recipe:

1 cup fresh chopped mango, peeled with stone removed

1 cup plain yogurt

½ cup milk

3 tsp organic or cane sugar (recipe calls for 3, we added one more to sweeten it more!)

Dash of cardamom

 

Put all ingredients in the blender and blend for about 2 minutes.  Sprinkle additional cardamom on top after pouring into 2 glasses.  Enjoy!.

Homemade Pumpkin Pie (from whole pumpkin)

gpumpkin pie3

 

Our customer Gloria is sharing her homemade pumpkin pie recipe that she made with a pie pumpkin from Brewers Organics!

Homemade pumpkin pie

You will need one medium sized organic baking pumpkin.  Cut pumpkin in half.  Remove seeds and bake at 350* face down on a cookie sheet for about 1 hour (until soft and can poke with a fork).  Scrape pulp out with a fork.  Let cool and then puree in a food processor.  (I did this the day before, and put it in the fridge, to save time when actually assembling the pie)

Making the pie:

1 cup sugar

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1 1/2 cup pumpkin puree (from one organic baking pumpkin)

1 2/3 cup carnation milk

2 eggs

9″ pie crust (unbaked – recipe below)

 

Mix sugar, salt, cinnamon, nutmeg and ginger in a bowl.  In a separate bowl, mix pureed pumpkin, carnation milk and 2 eggs.  combine wet and dry ingredients until smooth.  Pour into crust and bake 15 minutes at 450*.  Reduce heat to 325* and bake for 45-60 minutes, until a knife or toothpick comes out clean.  (it was closer to 60 minutes for me)

 

Pie crust: 

1 1/3 cup flour

1/2 tsp salt

3-4 tbsp cold water

1/2 cup shortening

 

crust

 

In a medium mixing bowl, combine the flour and salt.  Cut in shortening with a pastry cutter or two butter knives.  Add 1 tbsp of cold water at a time until you can form dough into a ball (not too crumbly).

 

Roll the dough out on a floured surface.  Turn the pie plate over and rest on top of dough to measure.  To place the dough in pie plate, fold in half, and half again, and unfold into plate.  Another alternative is to roll the crust over the rolling pin and unroll it over the pie plate.  Press down and pinch edges around the rim.  I had a little bit of dough left over so I rolled it out and used a small turkey and acorn cookie cutter to make a decoration in the middle.

 

Stretching and Flexibility

 

A guest post from our customer Ashley:

I know I have done a flexibility post before but it is just so important that I’m going to bring it again. This time I’m going to incorporate some props you can use to help deepen some basic stretches without needing a stretching buddy.

All you need is a towel, a belt or if you have a yoga strap laying around that would be ideal. Don’t go out and buy anything special as it’s easy to improvise and just use something lying around the house.  I am going to use a towel and show you some great stretches to increase flexibility.

The first stretch is your basic hamstring stretch.

Place the towel around the ball of one foot. Laying on your back with the other leg straight out, pull up on the foot with the towel making your leg go perpendicular with your body. As you slowly pull your leg towards you remember to keep your other leg as straight as possible. The goal is to get your leg straight so if you need to release the leg down a little bit that is just fine. Push through the ball of your foot at the same time as you pulling forward and hold the stretch. Breathe through it and hold for at least fifteen second.

Place the towel in your right hand. Keep your other leg straight still and gently lower your straight leg down to the right side.  Your toes should be pointing up towards the ceiling and your opposite shoulder should be pushing down towards the ground to keep your back flat.  You will feel this stretch in your groin, inner thigh and possibly behind the knee and/or in your hip depending on your hip flexibility.

The last stretch in this position is similar to the last but on the other side of your body.  You will hold the towel in your left hand with the still on the ball of your right foot.  Keeping both

legs straight, gently lower your right leg across your body to towards the floor.  Keep your right shoulder pressed to the ground to give you a good lower back stretch.  To add some variety to this position, you can bend your knee to a 90 degree angle to deepen the stretch in the back.

The last stretch you will be on your stomach, the towel or strap will be placed across the toe of your right foot.  Bend your knee, bringing your heel to your glute.  To deepen the stretch, try to gently lift your knee with the towel off the ground. This stretch will be felt in primarily the quad muscle.


Stretching should be performed at least once a day. It doesn’t take very long and the benefits over time are very significant to your health and ability to perform everyday activities.   Now get to work and as the snow starts to fall this winter, drive safely 🙂

 

Roasted Vegetable Pizza

pizza

 

A guest post from Christine Fontanin:

 

We love to make homemade pizza. One of our favorite versions is a roasted veggie pizza!  You can vary it using any items from your Brewers Organics produce box!  We cook the pizza on our BBQ grill.  It is the closest thing to brick oven pizza (without a brick oven)…..  It is delicious and super easy to make at home!

 

(1) Make your favorite pizza dough.  The dough should be close to room temperature so it rolls out easily.

 

(2) Roll out the dough into oblong pizza shapes, approximately 12 inches or smaller for personal sized pizza.  It should be 3/8 to 1/2 inch thick.  This is artisan type pizza so it doesn’t have to be perfectly round.

 

(3) Brush both sides of your dough round with olive oil. Carefully place the plain oiled dough on a hot BBQ grill (medium heat). Don’t worry!  It won’t stick.  The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over to cook the other side just slightly.

 

(4) Remove the dough round and top it with your favorite roasted veggies and cheese.  The pizza pictured above has arugula, roasted red and golden beets and goat cheese.

 

(5) Return the pizza to the grill (approx. medium low heat) just long enough to warm the toppings and melt the cheese.  Close the grill lid while doing this. Remove, slice and enjoy!

 

Tips:

*If your short on time, you can use good quality pita bread on the grill, instead of raw pizza dough for your pizza.

Spinach Mushroom Frittata

frittata

Our customer Holly is sharing her versatile recipe for frittata!

Frittata is a fantastic brunch dish that is rich in flavor and simple to prepare.  It is a classic Italian egg dish that might be compared to a quiche or an omelet and it can be adapted to suit a variety of flavors.  Traditionally it is served at brunch, but I have served it as an appetizer and with evening meals, too.  It is a favorite when we host family or friends and is easy to make in advance.  This recipe includes some Brewers Organics vegetables like spinach, mushrooms, and red bell pepper, but a frittata can include a range of different ingredients – I often include tomatoes, olives, and basil.  Or it can remain very, very simple – eggs, cheese, and pesto.  You will need two small non-stick skillets (with lids or covers) or one large non-stick skillet (with lid) that can be placed in the oven for this recipe.

Ingredients:

½ pkg. of spaghetti (8 oz.) – cooked and drained

8 lg. eggs.

16 oz. shredded parmesan cheese

1 bunch of spinach – coarsely chopped

8 oz. mushrooms (white or crimini) – sliced

12 cloves of garlic – pressed or finely chopped

1 red bell pepper – diced small-medium

3 tbsp. olive oil

Directions:

In two 10-inch non-stick skillets heat one tbsp. of olive oil in each skillet over low-medium heat.  Add half of the garlic to one skillet and add the remaining garlic to the other.  Cook for one-two minutes and add sliced mushrooms (again, half in one skillet and the remaining mushrooms in the other skillet).  Cook the mushrooms and garlic for another 3 minutes.  Add the spinach and red bell pepper in equal amounts to each skillet, stir and combine the ingredients, cover, and turn off heat.

Heat the oven to 325 degrees and adjust the rack to the middle of the oven.

After the spaghetti is cooked and drained add 1 tbsp. olive oil over the noodles and combine half of the noodles with the ingredients in one skillet and the remainder with the ingredients in the other skillet.

Combine and beat all of the eggs in a large mixing bowl and add parmesan cheese until the consistency is a medium – thick consistency.  *This step sometimes requires adding additional cheese or egg based upon individual preference.  I prefer frittatas that favor cheese over egg and, therefore, prefer a thick egg/cheese mixture

Add the egg/cheese mixture in equal amounts to each skillet, combine the ingredients and distribute the ingredients and mixture evenly throughout each skillet.  Add any remaining cheese to the top of the ingredients in each skillet.  Cover and cook for about half an hour in the oven.