Cheesy Spaghetti Squash

 

A guest post from our customer Gloria:

Cheesy Spaghetti Squash Casserole

1 medium spaghetti squash (Brewer’s Organics)

2 tbsp butter

1 small onion, sliced thinly (Brewer’s Organics)

1/2 cup ricotta cheese

1/2 cup mozzarella cheese

 

Cut spaghetti squash in half lengthwise and scrape out seeds.

Bake in microwave:  Place in baking dish with about 1/4″ of water, covered with saran wrap and microwave  for 10-12 minutes or until soft.

Bake in oven:  Place on a cookie sheet (on a silicone sheet) and bake for 45 minutes or until soft.

 

Preheat the oven to 375*.

 

Saute the onions and butter over medium heat, until the onions start to caramelize.  Add salt, pepper (and any other preferred seasonings) to taste.

 

Scrape out the squash with a fork and put in a medium sized mixing bowl.  Mix in the onions, ricotta and 1/4 cup of mozzarella cheese.  Butter a baking dish and add the mixture to it, topping with remaining mozzarella cheese.

 

Bake for 15-20 minutes until it starts to bubble and turn golden brown.

casserole

 

You can change up the flavor by substituting different cheeses like a sharp cheddar but I tried this out along the lines of a more Italian, creamy flavor.   You could also prepare this the night before and then just pop it in the oven to bake it.

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!

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.

 

Homemade Pasta Sauce from Whole Tomatoes

 

A guest post from Gloria:

For about the last 2 weeks, I’ve had more tomatoes in my garden than I know what to do with!  My goal for all of my tomatoes was to make salsa, pasta sauce and tomato soup.  I’ve made the salsa, I have yet to research a soup, and here is the pasta sauce.  I searched some websites to find a base for pasta sauce.  Most called for canned tomatoes.  And one of the few that had fresh tomatoes said you should skin them.  Well, since I have cherry and roma tomatoes, that would have taken forever.  I wanted to leave the skins on, plus they are packed with nutrients, and I used an immersion blender, so it turned out just fine.

Ingredients:

Fill a medium pot half full with tomatoes (I halved my roma tomatoes and left the cherry and golden ones whole.  If you use regular tomatoes, I’d chop them up.)
1 tsp sea salt
1 tsp ground pepper
1/2 chopped green pepper (Brewer’s Organics)
1 cup onion (chopped)
1 cup packed basil (from the garden)
about 3/4 cup chopped celery
2 tsp garlic
1 bay leaf

sauce

Directions:

I placed everything in the pot and cooked over medium heat for at least an hour.  Remove the bay leaf and when all of the vegetables are soft, use an immersion blender to blend everything together.  I then turned the burner down to simmer and left the pot on the stove for about another hour, just letting all of the flavors meld together.  (This last step is not necessary, but I like the bold flavor and slowly cooking something this way).

Once cooled, I divided this up into batches to use for the week and to freeze.  When I was ready to make spaghetti this week, I browned some ground turkey (you could substitute ground beef), added the pasta sauce, simmered, and then poured over spaghetti.

Blueberry Balsamic Salad Dressing

 

 

A guest post from Gloria:

I made a fresh salad with my Brewer’s Organics lettuce the other day.  My brother suggested that we make our own salad dressing instead of using bottled dressing.  I had some blueberries from my last Brewer’s Organics box and wanted to try something a little fruity and sweet.  The combination of the blueberries and the feta was delicious!

Ingredients:

1/4 Balsamic vinegarette
3/4 olive oil
1 handful blueberries.

Directions:

Wash and spin the lettuce.
Place all ingredients for dressing in a small food processor.  Blend until smooth.
Pour dressing
Top with crumbled feta cheese and croutons

Peach Salsa Recipe

 

A guest post from Gloria:

I’ve never made homemade salsa before but always wanted to give it a try.  I had recently tried a peach salsa that I really liked, so thought I’d try it on my own.  The fresh tomatoes and the pine nuts gave it a very earthy “fresh” taste which I really liked.  The peaches made it a little sweet and chilies gave it just a bit of punch.  It was so simple and quick to make.

peach salsa

 

 

 

 

 

 

 

 

 

 

Ingredients:

Fill an 11 cup food processor bowl half full of tomatoes (I used cherry and roma tomatoes from my garden and the golden tomatoes from Brewer’s Organics.  If you are using regular tomatoes, chop them into smaller pieces.
1 small onion, chopped
2 tsp chopped garlic
2 peaches (I used the Brewer’s Organics donut peaches)
2 cans of chopped chilies
1 tsp pine nuts
2 tsp chili powder
salt to taste
cumin to taste

Combine all ingredients in the food processor and blend until desired consistency.  That’s it!

Plum and Peach Crumb Cake

 

A guest post from Gloria:

Recently, I’ve been getting a lot of different plums and peaches in my Brewer’s Organics box.  I have a great recipe for a crumb cake! The first time I made it, I used plums and mango, and the second time I used more plums and about 5 peaches. I’ve had wonderful reviews so far!

I liked it better the second time because I had so much more fruit on hand, which made for a thicker fruit layer. I’d like to continue to play with this recipe in the Fall and experiment with apples, pears and pumpkin.

If you are an avid baker like me, when you find a great recipe that works, you stick with it. I’m looking forward to more creations!

Plum and Peach Crumb Cake

For the Dough:
3 cups flour
1 cup organic granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced plums (about 15 plums, peeled)
4-5 peaches, peeled
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup organic granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat the oven to 375 degrees and then grease a 9″x13″ pan

To prepare the dough, whisk together the flour, sugar, baking powder and salt.  Use a pastry cutter (or 2 butter knives) to cut in the butter.  Add the beaten egg.  The dough is supposed to be crumbly.  Press down one half of the dough into the pan and place both the pan and the remaining dough in the fridge while making the filling.

To prepare the filling, place the plums and peaches in a large bowl and add the lemon juice.  Mix until covered.  In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently until it is covered evenly.

Take the pan and dough out of the fridge and evenly spread the fruit mixture on the crust.  Crumble the remaining dough on top.

Bake for 45 minutes, or until the top starts to brown.  Cool completely before serving.  (If you are using a slightly smaller pan, you will have extra dough (and can just discard this), and reduce the baking time to 40 minutes).

Stuffed Bell Pepper Recipe

 

A guest post from Gloria:

pepper

Ground Beef Stuffed Bell Peppers

I was so excited to get green bell peppers in my Brewers Organics produce box this week!  I loved when my aunt made stuffed peppers when I was little and was excited to try it on my own for the first time.  Unfortunately, I don’t have her recipe, so I had to do some research to make my own.  We added a few extra things and it was absolutely delicious!  I will definitely be keeping this recipe in my box for future meals.

 

 

Ingredients:

  • 6 organic green bell peppers, tops cut away and seeds removed
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped yellow onions
  • 1 pound ground beef
  • About 8 pieces cooked bacon, crumbled
  • 3 organic tomatoes, chopped (from my Brewer’s Organics box)
  • 1 tablespoon minced garlic
  • 1/4 cup finely chopped fresh parsley leaves (I used this from my garden)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked long or medium-grain white rice
  • 8 ounces tomato sauce
  • Water
  • Parmesan Cheese

Directions:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a rolling boil.  Drop the peppers in until they are tender, about 2-3 minutes.  Drain upside down on paper towels.  (I did this in two batches)
  • Prepare rice according to package.
  • In a large sauté pan, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the beef, bacon, tomatoes, garlic, parsley, salt and black pepper.  Cook until the meat is browned, stirring with a heavy wooden spoon, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from heat.
  • Place the bell peppers upright in a baking or casserole dish.  Stuff the peppers with the rice mixture and pour just enough water into the dish just to cover the bottom.
  • Bake until the peppers are very tender – about 25 to 30 minutes.
  • For the last 5 minutes, I added some parmesan cheese to the tops of the peppers.

Guacamole Topped Hamburgers

 

 

Guest blogger Gloria used the avocados in her recent Brewers Organics Box for guacamole topped hamburgers:

 

picnic

A Simple Weeknight “Picnic”

I’ve been craving a burger lately and recently my brother introduced me to putting guacamole on it as well.  Well, lucky me, I had organic avocados in my Brewers Organics box this week!  And corn on the cob!  I decided that we’d start the week off with a little “picnic.”  While the burgers, corn and broccoli were cooking, (I steamed these on the stove since it’s not too hot to turn it on this week!) I sliced the avocado, scooped it out and mashed it up in a bowl.

I like to keep my guac pretty simple – I just added some lime juice (from a Brewers Organic’s lime), sea salt, pepper and garlic.  These avocados are so ripe that I like to let the flavor stand out on its own.

I topped our burgers off with some lettuce from my garden, and the guacamole on top.  It was such a fun, simple meal to start our week off just right!

Gloria’s 4th of July Eats: Grilled Corn, Pasta Salad and Patriotic Fruit Skewers

 

I hope everyone had a fun, safe and happy 4th of July!  We had friends and family over for a cookout and spent all afternoon hanging out in the yard together after the parade and before heading off to fireworks.  Since I was the hostess this year, I wanted to do something fun and creative.  This was the first time I received blueberries in my Brewer’s Organics produce box and it was perfect timing to do something red, white and blue!  We also cooked our corn on the grill and made pasta salad with my organic cherry tomatoes.

How to Grill Corn:  Leave husks on (but cut off the silks on the top) and soak in the sink or a bowl of water for at least 30 minutes.  Drain them and throw them right on the grill!  It usually takes about 15 minutes to cook.  I used a rectangular serving dish with a lip around it and put melted butter in it.  We just pulled back the husks, dipped in butter, sprinkled with salt and enjoyed!

corn

 

Gloria’s Pasta Salad: I prefer to use colored rotini noodles when I make my pasta salad.  I love adding things so it’s really colorful.  I do not actually measure the veggies when tossing this together, but just add enough to make it look even.  While the pasta is cooking (I used the whole box), prepare the veggies.  Drain the pasta in a colander and run under cold water until it is no longer hot.  Put in a large bowl; add Zesty Italian salad dressing and then veggies.  You may need to add more dressing at the end depending on how strong you like it.  To top it off, I add some grated parmesan cheese, basil leaves from my garden and a few whole cherry tomatoes.

Veggies I used in the pasta salad:  green pepper and cherry tomatoes (from my Brewers Organics box), yellow and orange peppers, onion, black olives, and a few chives (from my garden).  I also added some summer sausage.

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Red, White and Blue Skewers: This was my patriotic dessert this year.  I had a bunch of skewers and wanted to create something that resembled a flag (without having to bake a cake or turn the oven on!).  I cut strawberries in half (to look like triangles), had a bag of marshmallows and my Brewer’s Organics blueberries.  For the first few skewers, I put a strawberry on first, then marshmallow, strawberry, then topped it off with blueberries.  When I had enough to look like the blue stars section of the flag, I finished the rest with just strawberries and marshmallows.  You could substitute bananas for the marshmallows if you’d like to use all fruit, but we were outside all afternoon I didn’t think they’d stand up to the heat.  And who doesn’t love marshmallows in the summertime!

fruit skewers