What I Made: Minute Steak Tacos with Roasted Poblanos; Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips and Eggplant with Ground Beef, Tomato and Pine Nuts

Minute Steak Tacos with Roasted Poblanos:

IMG_5004.JPG

Ingredients:

  • Beef Minute Steak (from Meat Share!)
  • 4 – 5 Poblano Peppers
  • Shaved Red Onion
  • Flour Tortillas
  • Mayo
  • Sriracha Sauce

Preparation:

  1. Heat broiler. Once hot, place peppers in broiler for a couple of minutes per side. Remove and set aside to cool
  2. While peppers are roasting, place minute steak in a skillet or on the bbq. Cook a few minutes each side depending on how rare you like your steak.
  3. Mix mayo and sriracha sauce and set aside.
  4. Remove the seeds and slice peppers thinly.
  5. Assemble: sauce, meat, poblanos and onion. Simple and delicious.

Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips :

IMG_4918.JPG

Ingredients: 

(serves 2)

  • One bunch of leafy greens (like chard)
  • 1 pint tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • Olive oil

Preparation:

  1. Pre-heat oven to 350 F.
  2. Heat 1 tbls. oil in small skillet. When it shimmers, add the garlic and fry until crisp on both sides. Transfer to a paper towel to dry,
  3. Re-heat the garlic oil, and add tomatoes. Cook for about 5 minutes, and then add the chopped greens, and sauté until wilted.
  4. Transfer the tomato/greens mixture to 2 ramekins and crack an egg on each one. Sprinkle with sea salt.
  5. Bake for 10 minutes or until the whites of the egg are set.
  6. Add salt as needed and garnish with garlic chips.

Eggplant with Ground Beef, Tomato and Pine Nuts

IMG_4905.JPG

I wish I could have taken a better picture of this. It was really, really tasty.

Ingredients:

  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (80 percent lean)
  • ½ teaspoon ground cinnamon
  • Black pepper
  • ½ tablespoon unsalted butter
  • ½ cup pine nuts

Preparation:

  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden.

What I Made: Tomato Watermelon Jicama Salad and Tomato Jam

Searching for things to do with all those tomatoes? Here are a couple ideas. More to come later this week, too.

Tomato, Watermelon, Jicama Salad:

IMG_4562.JPG

Ingredients:

  • 1 cup of cubed jicama
  • 1 cup of cubed watermelon
  • 1 cup of halved or quartered cherry tomatoes
  • pumpkin seeds (added after this photo was taken)
  • loosely torn fresh mint
  • loosely torn purple basil
  • about 1 tbls. balsamic vinegar
  • about 2 tbls. cold pressed olive oil
  • salt

Preparation:

  1. Mix all ingredients except for oil and vinegar together in a bowl
  2. Toss with oil and balsamic and enjoy.

Tomato Jam:

IMG_4563.JPG

Ingredients:

  • 1 ½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or mincedginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • 2 habaneros, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (the sweet/spicy thing really works in this jam, so I’d say go for it unless you really hate spicy).

Preparation:

  1. Combine all ingredients in a heavy medium saucepan
  2. Bring to a boil over medium heat, stirring often.
  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Also, for those of you lucky enough to have cheese shares (I normally don’t but was gifted this week’s) it goes PERFECTLY together.

Pork and Green Chile Stew with White Bean and Tomato Salad

Green Chile Pork Stew

The seasons are changing.  We can all feel it in the air.  And the changing seasons are shaping what we have available in our shares once again.  While some vegetables are slowly fazing out (I’m looking at you Zucchini), others are starting to come in.  This gives us a great variety of produce, but it also can mean a more limited amount of each item.  So, in honor of the changing seasons, I’m creating a dish this week that hopefully reflects that, while also taking advantage of the mixture found in our recent shares.

{Recipe after the jump.}

Continue reading

Squash Blossom Quesadilla for One

While I was growing up, my grandmother would put an array of leftovers on the dinner table on an almost weekly basis and announce, “Well, that’s it. If we don’t eat this tonight, I’m throwing it out.” More accurately, these were leftover leftovers on their third or fourth warming: maybe the end of a meatloaf, a small bowl of spaghetti, a serving of beef stew and perhaps a piece of Hungarian liver/rice sausage called hurka that I’d successfully avoided during its previous servings.

There are some recipes of my grandmother’s I don’t re-create—hurka, for example—but she did instill the importance of not wasting food. Somehow, I’m even more vigilant about not throwing out leftovers or ingredients, to the point of eccentricity. Or at least to the point of embarrassing my boyfriend, who shakes his head at the collection of pepper and salt packets that come with Hale & Hearty spoons. I always ask for restaurant leftovers to be boxed up, including French fries. And I refuse to let two squash blossoms from this week’s CSA half-share to go to waste. Most recipes call for at least a dozen, but this quesadilla recipe gave me an idea to use up some ingredients in the fridge.—Josie Rubio

{Recipe after the jump}

Continue reading