The Food Nanny
January 6 &7, 2010
Meal 1: Quinoa and Grilled Spinach Enchiladas with Red Beans, Roasted Butternut Squash
• Warm enchiladas at 350 until hot – maybe 25 minutes.
• Warm the squash in the same oven, but 10 minutes should be fine.
Meal 2: Root Vegetable Soup, Roasted Red Pepper Polenta, Blue Moon Spinach
• Heat the soup on the stovetop.
• Warm the polenta on a greased cookie sheet at 350 for 10 minutes or heat in a sauté pan with a little oil on medium high heat. Flip once so both sides brown.
• Either sauté the spinach in a little oil and a splash of water to wilt it or dress it and serve as a salad.
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About The CSK
I would like to coin a phrase: Community Supported Kitchen. OK ammend a phrase. But this is what this is. Every week we muse on what is fresh, seasonal, inspiring, and appropriate, cook up two different meal menues, and deliver shares to our members. Each week is something of a surprise, and hopefully something to consider.
What is the CSK?
The Community Supported Kitchen is a members-only, subscription, meal-delivery service in which individuals or families purchase monthly membership shares. Similar to the Community Supported Agriculture model these shares then entitle the members to their ‘share’ of the two dinner menus the kitchen prepares each week. Dues occur at the start of each month and meals are delivered on the same day of every week. Members are invoiced for the coming month, via e-mail, at the end of the present month.
Membership
The CSK operates as a private eating club. Membership entitles you to as many shares as you secure each month. As a member you are in fact owner of the ingredients purchased with your membership dues, and prepared for your meals each week. The preparation of food for members of a private club is not a retail sale. As a member you accept full risk and responsibility for accepting your share.
Who We Are
We have lived here in our town since 2002 and been active in the community as a student, an environmental educator, members of numerous committees, volunteers, a Common Ground Co-op board leader, workshop educators, and local foods advocates. After 16 years of professional culinary experience we founded the CSK at the behest of a community member who needed well prepared, healthy food delivered to her family, and convinced us others do also. She was right.
Contact Us
For additional information and references please e-mail us at:
608csk(at)gmail(dot)com
608csk(at)gmail(dot)com
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There is absolutely no substitute for the best. Good food cannot be made of inferior ingrediants masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
-James Beard
-James Beard
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3 comments:
Would love to have the recipe for these enchiladas/
I think the key to this dish is the ranchero sauce. We make ours by first making a 'cilantro pesto' from 2 bunches of cilantro, 2-3 jalapenos, and 3-4 cloves of garlic. Prep the ingredients and grind in a processor or blender with a little oil as in a pesto technique. We make lots of this stuff in September and freeze it in small zipper bags or containers. It keeps well once thawed and is versatile.
Saute some onions to translucent and add a couple T of the pesto. Fry them together for 1 minute - do not over cook the fragrant flavors. Next add some tomato puree and simmer the sauce until it is tight.
Assemble the enchiladas from any filling you like/have on hand: leftover rice, beans, cheese, whole grains and vegetables, etc.
The trick to rolling corn tortillas is to brush them with a little oil and toast them in a skillet. Once warm they become supple.
Now lay some sauce in a dish, Roll enchiladas and place them seam down in the dish. When the dish is full top the enchis with more sauce, plus cheese and whatever else you fashion and bake this in the oven until hot and bubbly.
I usually portion 4.5 oz sauce per person but extra is never a problem. Serve it on eggs for and AM treat and find out what huevos rancheros really are.
Thanks so much!
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