Bok Choy soup

Bok Choy Soup

1 small whole chicken or chicken pieces

1 thing slice of ginger root (about a table spoon)

1 clove garlic

1 small onion (optional)

1 carrot (shaved or very thing cut)

1 table spoon soy sauce

Bok choy (about half)

Salt and pepper to taste

Put chicken, ginger, garlic and onion in a large pot (4 or 5 Qt.) add enough water to cover chicken; bring to a boil, cover and cook slow until chicken is done.

Then add the carrots. cook for a minute.

Add bok choy, salt and pepper and soy sauce, cook for a minute and it is done.

Enjoy!

You may use any kind of vegetables and spinach instead of bok choy.

You may add rice noodles or vermicelli pasta.

Collards

I made the collards with 3 slices of bacon (cooked first to take fat off). Saute onions and garlic, add the collards and bacon and season to taste. cover and cook in low for about 10 minutes, then add about 1/4 lb. quartered mushrooms and cook for another 5 minutes or until mushrooms are done.. No need to add water. It turned out pretty good.
both recipes from co-op member Elsa

RICE PUDDING

Ingredients
-4 cups milk
-1 cup uncooked rice
-½ cup sugar
-1 tsp vanilla
-1 egg
-3/4 cup raisins (optional)
-cinnamon to taste (optional)

Directions

-stir the whole time so milk doesn't stick to bottom of the pan and burn.

-simmer milk in a sauce pan over medium heat,

-after it starts to simmer add rice and sugar

-bring to a boil and let it boil for 30 minutes

-in separate boil, mix egg, vanilla and 2 tbsp of the hot milk liquid to temper the eggs

-pour everything together in the pot, and stir for 5-10 minutes to thicken

-add raisins and/or cinnamon to taste.

Spinach and Artichoke Mac and Cheese

• Salt
• 1 pound regular or whole wheat penne
• 2 tablespoons Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine
• 2 cups milk
• A few grates fresh nutmeg
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
• Ground black pepper
• 1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Preheat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

What is in the Co-Op bags this week 2/25 and recipes

Now for what will be in your bags this week:
Potatoes, Russet, Organic
Squash, Hard, Acorn, Green, Organic
salad greens Local organic
green cabbage Local Organic
red radishes Local Organic
Banana, Breaker, Organic
Pears, DAnjou, Organic
Apples, Cameo,organic
Oranges, Valencia, Fancy, Organic
red grapefruit Local Organic

For $25 bags only...
Berries, Blueberries, Organic
turnips sweet salad Local Organic

CARROT, PARSLEY AND CHICKPEA SALAD
adapted from Cooking New American

the chickpeas in this refreshing salad make it a sbstantial vegetarian meal, or an intriguing side. This recipe can e made in advance; just add the dressing right before serving. A unique combination of textures and flavors: scallions, radishes, and a splash of citrusy lemon make it piquant, lively and delicious......

1 can chickpeas, drained and rinsed
1 cup fresh parsley coarsely chopped
1 cup loosely-packed shredded carrot
1/2 cup sliced radishes
1/2 cup shopped fresh scallions (onion)
3 tbsp fresh lemon juice
1 tsp ground coriander
salt n pepper to taste
6 tbsp olive oil
1/3 cup crumbled feta

put 1/2 cup of the chickpeas in a mixing bowl and mash them into a corse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes and onions. stir to combine.

for dressing: whisk together the lemon juice, coriander, 1/2 tsp salt and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. When ready to serve, pour dressing over the salad and toss gently. Season with salt and pepper, to taste. Top with feta and serve immediately.

RADISH HASH BROWNS adapted from Worden Farm

a low-carb alternative to potato hash browns, with a unique flavor. This recipe can be used with any type of radish - round red, french breakfast, even daikon.

1 tbsp butter or bacon drippings
1/2 a small onion, diced
1 bunch of radishes, trimmed and diced
salt & pepper to taste
1/4 tsp dried thyme
paprika

Saute onion in the butter until soft, then add the radishes. Cook over medium heat until crisp outside, and soft inside, about 8 minutes. Add seasonings near end of cooking time. Sprinke with paprika just before serving.
**from co-op member Jan**

French Toast

French Toast
8 slices high-quality white sandwich bread
6 tbsp unslated butter
1 cup milk
1 large egg
2 tbsp sugar
2 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup all-purpose flour

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
2. While the bread is in the oven, melt 2 tbsp of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
3. Transfer 2 pieces of the bread from the oven into the batter and soak both sides, about 30 seconds per side. Meanwhile, melt 1 more tbsp of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to rip back into the dish, and lay in the hot skillet Cook until golden brown on both sides, about 2 1/2 minutes per side. Transfer the French toast to the wire rak and keep warm in the oven. Repeat with the remaining butter, bread, and batter.

I got this recipe from America's Test Kitchen Family Cookbook.
We really liked this recipe.. a few things to make sure of;
1. make sure you have a non stick pan, I have stainless steal and it is really hard to clean the pan after this meal
2. Make sure you use medium heat and no higher
3. do not leave the French toast cooking and do anything else... you will smoke up your home and have to leave the house fan on for a while!!!