Every Day CSA Stir Fry

Sorry it has been a while. What has happened in 11 months? Well, I got an actual job. The husband and I moved into a real house. With a real kitchen. So, a lot! I have still been cooking, just not blogging about it.

My latest obsession is my Community Supported Agriculture, or CSA. It is The. Best. Invention. Every week, I pick up a giant box of fresh veggies from a local farmer. And they are delicious. You never know what you are going to get, which forces me to find creative ways to eat new veggies. It also cuts down on time at the grocery store.

It also makes me feel really guilty if something goes bad. So, we have been trying to find some creative ways to eat a LOT of veggies. Lucky for you vegetarian readers.

This is one of those recipes that is so easy, it is almost embarrassing. But, it is also delicious, and a great way to get your vegetables.

Every Day CSA Stir Fry (A Delectable Endeavors original)

20141002_2031211 lb of protein or tofu (I used a 14 oz package of firm tofu)

2 1/2 cups of your favorite veggies, chopped (I used broccoli, kohlrabi, carrot, onion, and pepper)

2 Tbl canola or vegetable oil

salt and pepper to taste

2-3 gloves of garlic

1 Tbl of chopped ginger

2 Tbl soy sauce

1/4 cup hoisin

Rice, prepared as you like it

20141002_203238Start by cooking the protein. You can use any type of protein, as long as it is sliced into small, thin slices (i.e.: flank steak or chicken tenderloin).

Put oil into a sauté pan on medium high. Season protein with salt and pepper. Once oil is warm through, add protein and cook through. Remove from pan and let drain on paper towel.

With remaining oil, add aromatics (garlic, onion, ginger). Cook until nearly translucent. Season with salt and pepper. Add other vegetables and toss until nearly done, but still crisp (only a few minutes). Deglaze pan with soy sauce, toss vegetables. Pour hoisin and mix well. Serve warm over rice. Voila!

Truffle Veggie Mac and Cheese

Oh. My. God. This recipe is soooo good and soooo easy. It truly is quick gourmet food. This would be a great way to easily impress a bunch of people. Present it with a French accent and REALLY impress them.

“For zee entree – macaroni et fromage.”

If you ever make mac and cheese at home, you’ll never understand why people buy the boxed stuff.  It is so easy. Step 1. Boil some pasta. Step 2. Make a roux. (fancy French word) 3. Add cheese and pour over pasta. Voila! It’s that easy. And then you can impress people that you know the word roux. Don’t let the French words intimidate you. A roux is just some fat (think oil and butter) heated up and whisked with flour. That’s it! It helps make your milk and cheese the thick, creamy consistency that comes to mind when we think of macaroni and cheese. And homemade is far superior to the powdered junk.

This recipe isn’t exactly healthy, but the fact that half of the pasta is subbed out for vegetables not only makes you feel *less* guilty, but adds a nice added layer of texture. Plus, it uses whole wheat pasta and olive oil instead of butter.  So while it still tastes incredibly rich and delicious it is slightly better for you than most mac and cheese.

Adapted from The Comfort of Cooking 

1380565_10101750806766149_1241242200_n1 cup broccoli florets, chopped into small chunks

1 red pepper, diced (I used yellow, but I would use red for color)

1 zucchini, quartered and diced

2 cups whole wheat pasta

1/4 cup olive oil

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk

2 cups (8 oz.) shredded Truffle Cheddar (I use Hook’s. If you can get it, you should.)

1/2 tsp thyme

Salt and pepper, to taste

2 Tbsp panko breadcrumbs

Heat oven to 400 degrees (Farenheit).  Put vegetables in a pan large enough to hold the veggies plus the pasta cooked. With just the vegetables in the pan, drizzle with some olive oil. Add thyme in addition to salt and pepper to taste. Roast in the oven for approximately 20 minutes.

While vegetables are roasting, boil a large pot of water. Add 2 cups of pasta and cook until al dente. Strain.

In a saucepan, heat 1/4 cup of oil in the pan, add garlic and cook until fragrant (only a minute). Add flour and whisk vigorously. This will thicken quite fast; you only need to cook for a minute. Gradually whisk in milk, 1/2 cup at a time. Continue to whisk once all the milk is added until slightly thickened. Remove from heat and whisk in cheese. (It is important to do this off of the heat so it doesn’t scorch.)

Pour the cooked pasta into the dish with roasted vegetables and mix. Pour cheese mixture on top. Top with breadcrumbs and place under broiler in your oven for approximately 4-5 minutes.

Let cool for 8-10 minutes before serving.

Quick and Healthy – Greek Turkey Meatballs

My husband and I have been looking at new places to rent and I keep running into the same problem – Small Kitchens!  Some places have less counter space than we have now, which I thought was impossible! When will builders begin making what I want? A house that is half kitchen! I don’t need a bigger bedroom – all I do is sleep in there! Give me a big kitchen.

Sigh. In the meantime, I continue to bake away in the tiny kitchen we have now.

I have been making these meatballs a lot lately. Mainly because they are so versatile. You could easily double this recipe for a small family and use the leftovers to make, meatball sandwiches, toss with pasta, or eat with some roasted vegetables. They are packed with flavor too. Really, these should be called healthier-than-sausage meatballs because they taste a lot like pork sausage, but with much less fat. I like to eat them with tzatziki and pita.

And just wait to see how easy they are to make.

A Delectable Endeavors original

0-31 lb of ground turkey

1/2 cup of breadcrumbs (I like panko)

1 large egg

1/3 of an onion finely minced

red pepper flakes, salt and pepper to taste

1/2 tsp ground cumin

1/2 tsp fennel seeds

1/2 tsp garlic salt

1/2 tsp cracked oregano

1/4 cup of crumbled feta

Mix everything together with your hands. Form into 1 inch large balls.

You have 2 choices for baking. 1. Lightly spray a baking pan and bake them at 350 degrees for approximately 20 minutes. 2. Lightly spray a saute pan and cook them until nicely brown on all sides and cooked all the way through.

The Best (Healthy) Chicken Salad Ever

I know that the title might seem hyperbolic, but this is seriously the tastiest chicken salad I’ve ever had. Honestly, I don’t even really like chicken salad that much. Something about the texture of gooey mayo with chunks of whole chicken just doesn’t do it for me. However, I have found a magical solution to my texture problem – don’t use mayo.

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I know what you are thinking. That’s crazy! Mayonnaise is what makes chicken salad stick together! It is the classic glue of chicken salad! But here is the rub with mayo. 1. It has a strange, sticky texture that doesn’t really lend itself gracefully to nice, delicate chicken salad 2. It is not very healthy.

I’m not saying chicken salad HAS to be healthy. But if you can make it more healthy, and more delicious, why not?

I scoured the internet for recipes for versions of chicken salad that didn’t use mayonnaise. Most use greek yogurt. But I wanted a punch of flavor in mine. Not just plan old yogurt. So, what is a great option instead? Tzatziki!

This is a light, refreshing, Greek flavor inspired chicken salad. It is what I always imagined chicken salad to be. It works really well.

The Best (Healthy) Chicken Salad Ever – A Delectable Endeavor original

1 lb chicken breast cooked and cubed

1 cup tzatziki

5 scallions, thinly sliced

1 red or yellow pepper cut into small, bite-sized pieces

1/2 cucumber cut into small, bite-sized pieces

2-3 oz crumbled feta (depending on how much you like feta)

squeeze of fresh lemon

salt and pepper to taste

Start by draining the tzatziki. You need to get rid of some of the water, or it will make your chicken salad watery and unappetizing. I do this by lining a sieve or strainer with cheesecloth (or paper towel will work too). Place the strainer over an empty bowl. Pour tzatziki into lined strainer and let sit in your refrigerator for a couple of hours.

After tzatziki is strained, take strained mixture and place into a large, clean bowl. Add cubed chicken, scallions, pepper, cucumber, and feta. Fold the mixture gently until well incorporated. Finish by folding in a squeeze of fresh lemon and a little salt and pepper to taste. I like to eat it with pita chips.

Moroccan Crockpot Chicken

I have been wanting to make Moroccan food at home for a while. What makes Moroccan food delicious is the “warm” spices and slow cooking. Often Moroccan food is cooked in a tagine, which allows for slow cooking that holds in a lot of moisture. Now, I don’t have a tagine. When I was thinking of making this recipe, I thought about how I could cook the  dish without a tagine, and my trusty crockpot came to mind. (Not only that, but it makes it a lot easier for me.)

The prunes in this may seem a little strange, but they break down in the slow cooker and make a wonderful sauce. Plus, they help keep the chicken nice and juicy. This is actually surprisingly good.  I was a little suspicious of how the flavors would meld, but they do so beautifully in this dish.  I can see this soon becoming a quick and yummy favorite at our house.  Additionally, it is quite healthy and my husband says it tastes like fall. 🙂

Moroccan Crockpot Chicken adapted from The Perfect Pantry

1 medium onion, minced

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp minced garlic

1 tsp kosher salt

2 tsp olive oil

8 boneless, skinless chicken thighs, trimmed of fat

9 oz pitted dried prunes

1 Tbsp honey, or more to taste

1/4 cup + 2 Tbsp chicken broth

1 cup sliced almonds

Mint (optional)

In a bowl, mix the onion, cinnamon, nutmeg, salt, garlic and oil. Add the chicken and coat. Let marinate for 20 minutes.

Place chicken, marinade, and prunes, honey and broth in the slow cooker. Cook on high for 3-4 hours or low for 5 hours. Let cook until the last hour, then stir and add almonds.

When cooked all the way through, finish with mint.