Marsala chicken satay

I wish you could all do your shopping for meals the way I do.  I walk out to the shed, open the cooler and look around to see what we have picked. The other night, I decided that I had seen so many beautiful purple peppers that I needed to cook something with these – even though not a single person in my family like bell peppers.  What a shame, because they are beautiful.

Ingredients

  • 1 purple pepper
  • 1 yellow tomato
  • 1 red tomato
  • 1 onion
  • 1 pound bacon
  • 2 pounds chicken
  • 1/2 cup marsala
  • 1 T fresh basil
  • salt and pepper to taste

Directions

1. Cook bacon on medium heat.  Remove from pan and place on paper towel covered plate.

2. Drain bacon grease, leaving 2 – 3 Tbs in the pan.  This is usually enough to coat the bottom.

3. Dice onion, peppers, and tomatoes.

 

4. Place diced onions in the pan with bacon grease.  Lightly salt and cook until onions have carmelized.

5.  Add peppers and let cook until peppers are soft.

6.  Meanwhile, cook noodles in boiling water.

7.  Once peppers are soft and onions carmelized, add 1/4 cup marsala cooking wine and tomatoes.  Bring to a boil, then reduce and let simmer for 5 minutes.

8.  At this point add in chicken and bacon.  I cooked a couple of whole chickens the day before and added my pre-cooked, cut chicken.

9.  Serve over noodles.  I did not snap a picture of this step because we were too busy eating!

Meatloaf with Honey and Onions – Guest Post

We are so excited this week to have a guest post from Lisa and Abby Lyons of AbBee’s Honey.  This recipe utilizes the honey you received in Week 8 and some yummy onions…….

INGREDIENTS
  • 1 pound ground beef
  • 1 egg
  • 1 piece of bread, crumbled
  • 2/3 cup milk
  • 2-3 Tablespoons Chopped Onion
  • Salt and Pepper
  • Heinz 57
  • AbBee’s Honey

Mix eggs, bread, milk, salt and pepper in a bowl.

Stir in beef and onion until well mixed.

Form into small loaves, using about ½ cup meat mixture for each loaf. (You can make a full size loaf, or bigger or smaller loaves, but cooking time will need to be adjusted.)   Place loaves on a foil lined baking sheet.  (The foil makes clean up a snap!!!)

Spread Heinz 57 sauce on top and drizzle generously with honey.

Bake loaves approximately 45 minutes, more or less depending on how large you make the loaves.

Best served with your favorite potato dish and green beans, sweet corn or your favorite veggies from Pekarek’s Produce.

We also highly recommend McCormick’s onion ring batter mix for making onion rings!!!!

Cabbage and Potato Bake – CSA Member Guest Post

We are so excited this week to have a guest post from JB Dixon.  He is what I call a “foodie” and creates some delicious meals…….

Greetings,  Pekarek’s Produce fans!  While the brutal hot & dry Summer drags on, I know that if you’re reading this, you’ll agree that it’s so great to be supporting all of the hard work of the Pekarek family by turning their great vegetables into satisfying meals for our families.  A couple of weeks ago, our full share CSA bag included a beautiful head of green cabbage, a bag of Yukon Gold potatoes, and a few gorgeous onions.  I knew I had to make a family favorite, even though the temperature was soaring outside. While this particular recipe screams for the Mid-March chill of St. Patrick’s Day, I have no problem making this particular recipe any time of year.
Cabbage & Potato Bake has all of the ingredients that remind me of the smells and flavors of my Granny Ocle’s* cooking growing up in Southwest Iowa (*pronounced “Oh-Suhl”….a good German name!), even though I don’t recall this particular dish ever being made by her.  Before she and her sister (Aunt Bernice) passed away a few years ago, I had the opportunity to make this delicious, satisfying dish for them, honoring them in a way.  It warmed me when they gave me their seal of approval; they loved it.
This is a hearty, savory, almost stew-like dish that stands on its own, with the sweetness of the onion and the smokiness of bacon becoming a match made in heaven. (I’ve often said that my own personal Yankee Candle scent would be “Bacon & Onions in a Cast Iron Skillet”… They’re made for one another) I could easily envision a few Seward County German riffs on this that would include a bit of sugar, and that would work fine.  Try it this way first, and see what you think.  Leftovers will freeze up to one month.
CABBAGE AND POTATO BAKE
1 cabbage, about 2 1/2 lbs.
5-6 Yukon Gold or red potatoes, peeled and cut in half or lengthwise, about 2 1/2 lbs
12-16 oz lean smoked bacon, cut to 1/2 in. dice
2 cups white or yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2-3 cups homemade chicken stock, or canned chicken stock or broth.
Preheat the oven to 375 Degrees.
Rinse the cabbage and remove the first layer of outer leaves.  Cut the cabbage in half and remove the hard core.  Cut the cabbage halves into thirds or quarters and place, rounded side down into a large roasting pan.
Peel and cut the potatoes, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a medium skillet for 7 minutes, or just before it’s crispy, but do not drain.
Add the sliced onions (pause to take in how amazing that smells) salt & black pepper and cook until soft, about 5-6 minutes.
Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock into the pan.  Tightly cover the roasting pan with aluminum foil or a lid and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving.  Serve the vegetables with the bacon & broth spooned over them.  Give thanks. Enjoy.  Repeat.

Broccoli Salad

If you’ve ever noticed, the recipes from Pekarek’s Produce are pretty simple.  That’s because most of the time, our favorite way to eat the vegetables is raw or with some sort of dip.  In that spirit, I present to you my recipe for Broccoli Salad.  This originally came from my mom’s church cook book, but has become second nature in our house. Many people add raisins, but this is frowned upon in our house, so we keep it simple.

Ingredients

  • 1 head broccoli
  • 1 pound of crumbled bacon (don’t let anyone steal “just one” piece)
  • 1 bunch green onions (or 1/2 onion)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup sugar
  • Salt and pepper

Directions

Remove the tough stalk at the end, trim leaves off, and wash broccoli head thoroughly. Cut the head into florets and the stem into bite-size pieces. Place broccoli, crumbled bacon and green onion in a large bowl. In a small bowl, combine the mayo, apple cider vinegar and sugar. Add to broccoli mixture and toss gently.

Braised Cabbage with Onions

Ingredients

  • 1/2 medium head cabbage
  • 1 medium onion, peeled and sliced vertically
  • 1 Tbs olive oil
  • 1 apple
  • 2 Tbs butter
  • 3 Tbs white vinegar
  • 2 Tbs grape or currant jelly
  • salt, hot sauce to taste

Directions

Remove outer leaves and core from the cabbage and cut vertically in thin slices. Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the vinegar and top with the butter. Bake, tightly covered, about an hour in a 325º oven. Stir the contents of the pot once about halfway through the cooking. The cabbage should be thoroughly cooked when done – Nice and soft!

Peel, core and grate the apple. When the cabbage is finished cooking, stir in the shredded apple and jelly. Allow to rest, covered tightly, about 10 minutes and serve.

“Runza” Casserole… Mmm

You know the best thing about cabbage it can really make a meal delicious!  And if you live in Nebraska, you are very familiar with a Runza (R).

But individually stuffing bread can be very time consuming and some of us (mostly me) don’t want to spend that much time in the Kitchen. So I, like so many others, simplify things and turn this into a yummy casserole. Ryan can find you a beautiful head of cabbage and if you have a food processor, shredding your own head of cabbage isn’t hard – although I like to use my big Chef’s knife to cut it up. Enjoy!

Ingredients:

  • 2 lbs. hamburger (I use deer)
  • 2 onions, chopped
  • 4 c. shredded cabbage
  • Salt & pepper to taste
  • 1 tube refrigerated crescent rolls
  • 1 lb. Mozzarella cheese, shredded
Pre-heat the oven to 375 oF. Brown the hamburger and onion in a large pan, then drain.  Return the meat to the pan, add 1/2 cup of water and add the cabbage to steam. Simmer until very soft- this may take awhile.  Mix the meat, onions and cabbage together.  Spread the meat mix on the bottom of a 9X13 pan.  Spread the cheese on top of the meat mix. Place crescent rolls on top and pinch together. Bake for 35 to 40 minutes. Cover last 10 minutes to soften crust. Perfect for Runza lovers and so much easier than making individual ones.

Spinach Stromboli

Picture via

Ingredients:

  • 8 cups fresh spinach, washed thoroughly and patted dry
  • 1 clove garlic
  • 2 small onions, chopped
  • 3 tbls olive oil, plus additional for brushing
  • 1  pizza crust
  • 1/2 cup sour cream
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup shredded sharp cheddar
  • 1/2 -1 cup of tomato sauce

Directions:

Saute spinach onions and garlic in olive oil until soft.  Meanwhile roll out pizza dough until thin, about 1/8 inch thick.  Combine sour cream and cheeses.  Once spinach mixture has cooled add sour cream/cheese mixture.  On a large cookie sheet brush olive oil.  Please dough on sheet.  Put mixture in center of dough, top with sauce and fold over.  Poke holes in the top.  Brush top with olive oil and sprinkle additional parmesan cheese and minced garlic.  Cook for 15-20 minutes until golden brown. Enjoy!