Zucchini and onion omelet

Zucchini and onion omelet

CSA ingredients: zucchini and onions plus farm fresh eggs

I was making zucchini bread and had some leftover shredded zucchini and made this yummy omelet.  I will share the zucchini bread recipe later-it  needs a few more adjustments (currently 2/3 kids will eat it I am going for 3/3!)

Ingredients (Serves 1)

2 eggs
1/2 cup shredded zucchini (I use food processor to shred)
1/4 cup diced onion
1 tbsp milk
salt and pepper to taste
1 tsp butter
1 ounce goat cheese

Procedure

Beat eggs, milk and salt and pepper in small bowl.  (I used one whole and one egg white so adjust to your taste and health needs).

 Heat up omelet pan or small frying pan.

 Add butter and melt. 

Add onions and zucchini and saute until tender about 3-4 minutes. 

Add eggs and stir gently to combine.

Top with goat cheese evenly over top of omelet.

Cover with omelet pan cover or plate. Cook until inside cooked fully. 

Fold in half and serve. 

2 recipe reviews Popcorn balls and Sage Chicken

These 2 recipes are not CSA ingredient recipes but one's our family recently enjoyed so I thought I would share. Both came from Cooking Light Magazine.  Sorry i did not take pictures.

Popcorn balls

This has a huge hit when we brought it for soccer team snack!

1 Tbs canola oil

3 Tbs unpopped popcorn kernels

2 Tbs unsalted butter

2 1/4 cups mini marshmallows

1 cup honey-nut toasted oat cerea

liter 1 ounce pretzel sticks, broken into pieces

1/4 cup chopped dry-roasted peanuts, salted

1. Preparation

2. Heat oil in a Dutch oven over medium-high heat. Add kernels; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand. (We have a hot air popper and just popped 3 tbsp of kernels.)

3. Melt butter in a pan over low heat. Add marshmallows; cook 2 minutes. Remove from heat. Add 3 cups popcorn and remaining ingredients; stir. Cool 2 minutes. Form into 10 (3-inch) balls. Cool 5 minutes.

We omitted nuts for soccer in case of allergies.  Can also add favorite candies  like mini M&M's or candy corn for Halloween. We made them balls bigger than 3 inches.

Sautéed Chicken with Sage Browned Butter

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp black pepper

1 Tbs olive oil

1/2 cup all-purpose flour

3 Tbs butter

1/3 cup white wine or chicken broth

2 sage sprigs

1 Tbs minced shallots

1 tsp chopped fresh thyme

2 Tbs lemon juice

Fresh sage leaves (optional)

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Servings: 4

Cooking Time: 25 minutes

This is a simple chicken dish with lots of flavor.  We have fresh thyme and sage in our herb garden so that is a bonus!  Kids love this. Only complaint was I did not make enough for seconds.  You could make this a pasta dish by doubling the sauce, adding 1/4-1/3 cup of reserved cooking water and serving on top of linguine. Rice or quinoa make a nice side with some veggies.Make sure to ound thin- makes a big difference in cooking time and flavor.  Also don't have any shallots than simply use 1/3-1/2 cup of finely chopped onion.

Meredith's Corn and Potato Soup

CSA ingredients:
corn
potatoes
red pepper
onion
(homemade veggie broth from CSA ingredients)- more to come in future post

This got 5 stars from all the kids!

Recipe:

1 tbsp olive oil

1  medium onion, diced

2 celery stalks, chopped

1 carrot peeled, and chopped

8 cups low-sodium chicken broth(or vegetable broth)

3 medium Yukon Gold potatoes, peeled and cubed

4-5 ears fresh corn kernels, cut of of cob

1 spring fresh rosemary

1 red pepper, finely chopped

1 tsp fresh-ground black pepper

salt  to taste

1 1/2 cups cubbed ham

1/3 cup heavy cream

salt and pepper to taste

Chives, snipped 

1. Heat pot over medium-high heat.  Add oil and heat. 

2. Add onions, celery and carrot saute until getting tender about 5 minutes.

3. Slowly add chicken (or vegetable) stock.

4. Bring to a simmer and add potatoes. Cook until tender about 20 minutes.  Can add 2 corn husk while simmering to add flavor to stock.

5. Add corn, peppers, and rosemary simmer 5-8 minutes until corn tender.  Add ham the last 2 minutes to heat.  Add salt and pepper to taste.

7. Remove from heat and add cream- stir to incorporate.

8. Serve with chives on top.

Servings: 6

To make vegetarian omit ham and use vegetable broth.  I actually prefer vegetable broth for this even with meat if I have homemade vegetable broth. 

Kitchen tip: To cut kernels off corn put husked corn over bundt pan- put corn over center part and cut corn into pan.  It collects all the corn so you don't have stray pieces all over the kitchen. 

Kitchen tip: Simmer do not boil.  when you boil soup it gets fat on top- simmering does not seperate out the fat.

Kitchen tip: Don't try milk instread of cream if you don't want cream just omit.  The cream gives it a silky texture that is quite good though!

Kitchen tip: Left over corn- cut kernels off cob and freeze.