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Thursday, June 25, 2015

I'm Back and it's CSA Season!

It has been a busy Spring!  We put our house on the market in March, and I spent the next few weeks furiously cleaning, packing, and attempting to make our house look like we didn't live in it.  Dinners were as quick and easy as possible.  And ideally left the kitchen smelling like apple crisp as opposed to broccoli and salmon.  After our house sold, we were in limbo for five weeks and lived at the beach (I know, there are worse problems to have), until this past weekend when we closed on our new house.

Now we're mostly settled in, and I am restocking my huge new pantry and cooking in my beautiful kitchen.  Our move home coincided nicely with the start of CSA Season.  This is our fifth year as part of the CSA at Tangerini's Farm, and I just love it.  The first year I was pregnant and got progressively larger and slower as the season progressed.  The second year I had little Colin in the ergo while I picked vegetables.  The third year I was in a near constant state of chasing Colin through the rows.  Last year I was the size of a house until July and then snuggled tiny baby James while still chasing Colin.  And this year I'm trying to figure out how to chase them both at once.  Meanwhile, we get some delicious organic vegetables.
Daisys courtesy of Colin.

I have a few plans in mind for At Home With Ann now that I'm settled and don't need to spend every free moment dusting.  So, excuse the dust and enjoy the recipes.  My goal this CSA season is to share a recipe made with ingredients from my share every week.  I'm hoping this helps you if you also have a CSA share, or are adventurous at the farmer's market, or want to see how many ways I can make salad.

Let's kick things off with these adorable Mini Zucchini Fritters.  The recipe I modified called them zucchini tots, and they could easily be toddler finger food or cocktail party fare with a dipping sauce.  
Mini Zucchini Fritters
modified from Skinnytaste

Ingredients:
1 cup grated zucchini
1 large egg
1/4 cup onion, finely chopped
1/4-1/2 cup grated cheddar or parmesan cheese
1/4-1/2 cup breadcrumbs
salt and pepper
dried or fresh herbs (I used dried Italian herbs)

Directions:
Preheat oven to 400 degrees.  Prepare a baking sheet with parchment or cooking spray.
Grate the zucchini using a food processor or box grater.
Wring excess water out of zucchini by wrapping in a dishtowel or weighting down in a colander.
In a bowl, combine all ingredients.
Scoop tablespoon sized portions and use your hands to form them into rounds.
Place fritters on prepared baking sheet and bake for 20 minutes, turning halfway through.

Everything goes into the bowl.

Before baking.


And after.





Sunday, February 22, 2015

BBQ Chicken Enchilada Bake

One of my friends had a baby recently, so I brought a dinner to share with them.  Whenever I do that, I make double so we get dinner, too!  After constructing their meal as traditional enchiladas and rolling many little tortillas, I decided to do something a little simpler for our version and make it into an oven bake.  Mexican and barbecue are both popular in our house, so this is the perfect combination!

BBQ Chicken Enchiladas

Ingredients:
1 lb. chicken breasts
1/2 cup barbecue sauce
1 (12 count) package of corn tortillas
1 (15 oz) can black beans, drained and rinsed
1 cup corn (I used frozen)
1 cup enchilada sauce (homemade or store bought)
1/2 cup barbecue sauce
2-3 cup shredded cheddar cheese
Optional toppings: sour cream, avocado, hot sauce, cilantro

In a slow cooker, combine chicken and 1/2 cup bbq sauce.  Cook for 6-8 hours on low until easily shredded with a fork.  Alternatively, cook chicken in oven or on stove top and shred.
Combine chicken with black beans and corn and set aside.
Preheat oven to 350 degrees.
Combine enchilada sauce and remaining 1/2 cup bbq sauce.
Spread a small amount of sauce in the bottom of a 9x13 baking dish.

To make rolled enchiladas:
Set up a little assembly line: corn tortillas, chicken mixture, cheese.
Place a small amount of chicken mixture on each tortilla, sprinkle with cheese, roll, and place in baking dish.
Repeat until all chicken is used.
Pour remaining sauce oven enchiladas and sprinkle with remaining cheese.

To make enchilada bake:
Put a layer of tortillas in the bottom of the dish.
Add layer of chicken, layer of sauce, and layer of cheese.
Repeat until all chicken is used, ending with tortillas, sauce and cheese.

Bake, covered, at 350 degrees for 30 minutes.  Remove foil for 15 minutes until cheese is melty and bubbly.
Allow to cool for a few minutes before serving with your favorite toppings.








Wednesday, February 4, 2015

Mason Jar Cranberry White Chocolate Cookies

I gave these cookie mixes in a jar for Christmas presents this year along with some homemade bourbon vanilla extract.  Vanilla extract is the easiest thing in the world to make, aside from my having to explain to Jon how I used up an entire bottle of Makers Mark in one day.  Anyway, layering things in mason jars looks adorable, and everyone likes an excuse to bake cookies.  Somehow I managed to miscount the number I needed, because it's hard to count to...5, so I had an extra jar.  Oh well, cookie baking is a good snow day activity.

While it's easiest and certainly works to add the mix all at once, I roughly separated the ingredients for mixing.  I emptied the white chocolate, cranberries, oats and flour mixture into a bowl before pouring the sugars into the butter and egg mixture.  Once the sugar and butter was mixed, I added the remaining ingredients.



Cranberry White Chocolate Cookies in a Jar

Ingredients:

1/3 cup sugar
1/3 cup brown sugar
3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup oats
1 cup dried cranberries
1/2-1 cup white chocolate chips

In a one quart mason jar, pour in sugar.  Tamp down.  Add brown sugar.  Combine flour, baking soda, baking powder and salt.  Add to jar and tamp down.  Layer in oats, cranberries and white chocolate.

Seal jar and include the following instructions:

Preheat oven to 375 degrees.
Beat together 1/2 cup softened butter, 1 large egg, and 1 teaspoon vanilla extract.
Add cookie mix and mix well.
Cover and refrigerate for 30 minutes.
Place tablespoon sized balls on baking sheets 2 inches apart.
Bake for 8-10 minutes.
Allow to cool on baking sheets for a few minutes, and then transfer to wire racks to cool completely.




Monday, February 2, 2015

Lemon Tahini Dressing

I've been in a lunch rut.  On a good day I'm eating hummus wraps, on a more hectic one I'm enjoying grilled cheese crusts and the ends of a green smoothie.  While I spend our lunchtimes running back and forth to the kitchen and keeping an eye on the baby to make sure he doesn't try to eat an entire pear in one bite, it's nice to have real food in front of me when I do sit down.  I try to keep the afternoon snacking to a minimum, as it's all too easy to inhale half a bag of cashews without noticing, and this combination of protein, veggies and healthy fats keeps me full and up for toddler level sprinting races.

I love this sauce.  I posted about it way back in the beginning of my blogging days as part of a lentil recipe.  Today I used it on quinoa and vegetables, but it makes a great dressing for salad or any grain or bean.

Lemon Tahini Dressing
From Oh She Glows

1/4 cup tahini
2 garlic cloves
1/2 cup lemon juice
1/4 cup nutritional yeast (optional)
kosher salt and black pepper
1/4 cup olive oil
Water, as needed, to reach desired consistency

In a small food processor, blender, or with an immersion blender, combine first five ingredients.  Drizzle in the olive oil with the motor running, and add water as necessary to thin.  This keeps for a week in the refrigerator.

I steamed a cup of quinoa, sauteed onions and peppers, and tossed in a few olives, sundried tomatoes, and avocado.  Served over greens and topped with feta cheese.








Saturday, January 24, 2015

No Bake Chocolate Peanut Butter Balls

Welcome new readers, I hope you like what you find!  Follow At Home With Ann on Facebook for even more photos and kitchen adventures.

In the wonderful world of toddlerhood, you can be cruising along and then suddenly your three year old announces that everything you cook smells gross.  This does wonders for your confidence, and is only improved when he requests that flowers on the table be placed in front of him so he can't smell whatever you're eating.  Baked goods rarely disappoint, however, and this one has the benefit of being quick, easy, healthy and delicious.  We've been eating them for afternoon snack treats, but in a pinch I'd have a few for breakfast.

Mix this up to suit your tastes and dietary needs.  Gluten free oats can be subbed for old fashioned, sunflower seed butter for peanut, or dried fruit for the chocolate.

No Bake Chocolate Peanut Butter Balls
recipe from Gimme Some Oven 

Ingredients:
1 cup dry old fashioned oats
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/3-1/2 cup chocolate chips
1/3 cup honey, agave, or maple syrup
1 Tablespoon chia seeds
1 teaspoon vanilla extract

In a mixer or large bowl, combine all ingredients and stir until combined.  Chill mixture for at least 39 minutes.  Using a spoon or a mini cookie scoop, portion out balls and roll in your hands.  Store in the refrigerator separated by wax paper or parchment.


Sunday, December 21, 2014

Carrot Apple Muffins

I know, more muffins.  I should probably write a muffin only blog.  But, don't you like muffins?

Our Christmas festivities are going to involve a lot of traveling and celebrations, and likely end with overtired kids, one of whom has lived on sugar and present-induced adrenaline for days.  If I feed him something remotely healthy for breakfast, I can overlook the candy cane chasers.


Carrot Apple Muffins
Modified from Minimalist Baker

Ingredients:
1.5 flax eggs (1 1/2 tablespoons flax seed in 5 1/2 tablespoons water)
1/4 cup coconut oil, melted
1/3 cup mashed banana (one small banana)
1/4 cup maple syrup or honey
1 apple, grated
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk or milk alternative
1 heaping cup grated carrot
2/3 cup oats
1/2 cup almond meal
1 cup + 2 Tablespoons flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon cinnamon

Directions:
Preheat oven to 375 degrees and prepare muffin tin.
In a small bowl, combine 1 1/2 Tablespoons ground flax seed with 5 1/2 tablespoons water.  Let sit until thick, about 5 minutes.
In the bowl of a food processor combine banana, flax egg, coconut oil, maple syrup and brown sugar. Mix in milk and vanilla.
Add in grating blade and grate carrots and apples into food processor.
Stir to combine.
In a separate bowl, whisk together oats, almond meal, flour, salt, baking soda, and cinnamon.
Pour wet ingredients from food processor into dry and stir to combine.
Divide among muffin cups and bake for 20 minutes until tops spring back when you touch them lightly.






Thursday, December 4, 2014

Italian Meatball Soup

My big Le Creuset soup pot is in near constant use during the winter.  I love a bowl of soup with a baguette for dinner, and leftovers can be eaten for lunch the next day while trying to juggle a 4 month old baby who makes it his life mission during every meal time to hurl himself onto the table and try to grab all the food. For a kid who has never actually eaten anything solid, he puts a lot of effort in.  He swiped an orange slice off Colin's plate the other day and spent several minutes trying to get it into his mouth.  Another foodie in the making.

This is a healthy and hearty meal that is family friendly.  Although, if you have a small child like mine who is wary of soup and usually bathes in it instead of eating it, it's easy to portion out the components onto a tasting plate.  You can easily make this vegetarian friendly by substituting white beans for the meatballs and vegetable broth.

Italian Meatball Soup
recipe from Skinny Taste

Ingredients:
Meatballs:
20 oz. ground turkey
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, chopped
1 egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt

Soup:
olive oil
1/2 cup onion, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
28 oz. can diced tomatoes
4 cups chicken broth
parmesan cheese rind (optional)
2 bay leaves
1 sprig rosemary
1 sprig thyme
2 Tbsp. basil, chopped
1/4 cup parsley, chopped
salt and pepper
1 cup zucchini, chopped
2 cups spinach or other green

Directions:
Preheat oven to 400 degrees.
In a large bowl, combine turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese.
Using a wooden spoon, or your hands, gently mix all ingredients until combined.
Form small meatballs and place on a prepared baking sheet.
Bake for about 10 minutes.

Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, celery and garlic and cook, stirring frequently, until onion is translucent.
Add in diced tomatoes, broth, herbs, cheese, and salt and pepper.
Add in zucchini, meatballs, and greens and simmer for 15-20 minutes, or more, until meatballs are fully cooked and zucchini is tender.
Remove cheese rind, bay leaves, and thyme and rosemary stems before serving.


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