Stuffed Red Peppers and Equinox Stew

The Food NannySeptember 27&28 2011
Meal 1: Stuffed Red Peppers, Black Beans and Rice & Blue Moon Salad Mix
• Warm the stuffed pepper over rice in an oven covered at 400 for 15-20 until warmed through.
• Dress and enjoy the salad

Meal 2: Equinox Stew, Challah Knots and Apple Crisp
• Warm the curry on the stovetop. Thin if necessary and adjust the seasoning.
• Warm the Challah in the oven at 350 along with the crisp. Allow the Crisp to continue to warm while you eat dinner.

Split Pea Curry and Big Fat Burritos

Meal 1: Curried Split Peas, Naan, Brown Basmati Salad

·       Warm the curry on the stovetop.  Thin if necessary and adjust the seasoning.

·       Warm the naan on a gas burner or in the oven for a few minutes.

·       Serve the rice at room temp, or heat it in a pan with a little oil and a splash of water.

Meal 2: Big Fat Burrito and Mixed Greens

·       Heat the burrito in the oven at 350° for 5-10 minutes or until warm and a little toasty. 

·       Dress and enjoy the salad

Notes:  The burritos are chock full of butternut squash, sweet corn, red pepper, beans,  rice, and our 'patented' cilantro pesto.

Sweet Corn Chowder and Grilled Pizzas

Meal 1: Sweet Corn Chowder, Broa Rolls, Blue Moon Mix

·       Warm the soup on the stovetop.

·       Warm the rolls and dress the salad.

 

Meal 2: Grilled Pizzas with Kale and Roasted Red Pepper, Grilled Vegetable Medley, Whole Wheat Pasta and Tomato Salad

·       Heat the pizza in the oven at 450° for 5-10 minutes or until hot and the cheese is melted. 

·       You may warm vegetables in the oven too alongside pizza or serve them at room temp.

·       Enjoy the pasta salad at room temp.

NOTES: 

Broa is a Portuguese peasant loaf made with cornmeal and flour, traditionally served with a fish stew.

The pizza dough is a Neopolitan - style high moisture dough that seemed intimidating to handle last night, but mellowed in the fridge and grilled up beautifully getting nice color, texture and color over the open flames.

 

Pasta e Fagioli and Falafil

Meal 1: Pasta e Fagioli , Black Quinoa Rolls, Blue Moon Mix

·       Warm the stew on the stovetop.
·       Warm the rolls and dress the salad.

 

Meal 2: Falafil Patties, Roasted Eggplant Salad, and Barley with Sweet Corn

·       Heat the falafil in the oven at 350° for about 10 minutes or until hot. 

·       You may warm the eggplant in the oven too alongside the falafel or serve it at room temp.

·       Enjoy the barley salad at room temp.

Roasted Tomato Soup and Sweet Corn Enchiladas

Meal 1: Roasted Tomato Soup, Double Rye Rolls, Grilled Summer Squash Salad

·       Warm the soup on the stovetop.

·       Warm the rolls.

·       Enjoy the salad at room temp.  It may need a sprinkle of extra salt.

 

Meal 2: Sweet Corn Enchiladas, Baked Black Beans, and Annatto Rice Salad

·       Heat the enchis and the beans in the oven at 350° for about 15 minutes or until hot. 

·       Enjoy the rice salad at room temp, or even warm it in the oven for about 5 minutes OR in a sauté pan with some oil and a splash of water to warm it though.

The Food Nanny

August 23 & 24 2011
Meal 1: Two Sisters Soup, Seeded Whole Wheat Rolls, Aztec 5 Grain Salad
• Warm the soup on the stovetop.
• Warm the rolls.
• Enjoy the grain salad at room temp.

Meal 2: Summer Veggie Pot Pie with Crumble Topping, Pesto- Challah Knots, Potato Salad with Roasted Red Onions
• Heat the pot pie in the oven at 350° for about 15 minutes or until just bubbling. Add the crumble topping and cook for another 5 minutes.
• Warm the rolls.
• Enjoy the salad chilled, or even warm it in the oven too for about 5 minutes.

Pasta Purses and My Own Sweet Corn Festival

Meal 1: Roasted Eggplant Agnolotti with Marinara, Semolina Loaves, and Blue Moon Mix

·       Give the pasta dish a gentle shake and/or stir then either A). Warm in the oven until just bubbly or B). Turn out and heat through in a sauté pan.

·       Warm the bread and dress the salad.

 

Meal 2: Sweet Corn and Black Eyed Pea Stew with Deep Dish Corn Bread and Melon Salad

·       Heat the stew on the stovetop.

·       Warm the cornbread at 325° for about 10 minutes.  Be careful to not darken the sides much more.

·       Enjoy the melon chilled.

NOTES:

Agnolotti are delicate little purse-like members of the ravioli clan.  They are more fun and more efficient to make though.

Garnish the pasta with some grated Locatelli type cheese and some fresh basil from your yard, if you have it.

There are leeks from Tomahnous Farm and jalapeno from our garden in the corn bread.