Recipe Round-Up for 2/23/13

Chinese Di San Xian (Three Fresh Vegetables) from Bake Space (v)

Aubergine and Mint Bruschetta from Jamie Oliver (v)

Eggplant Parmesan from Shape (v)

Fresh Pineapple Pie from CD Kitchen

Pineapple Pops from Martha Stewart (v)

Broccoli, Leek, and Black Bean Rissoto from A Good Appetite (v)

Yukon Gold Potatoes: Jacques Pepin Style, from Rachel Ray (v)

Pineapple and Pink Grapefruit with Mint Sugar from BBC Good Food (v)

Black Bean, Egg Plant, and Leek Chili with Lime Sour Cream from Dinner Du Jour (v)

Carrot Ribbon Salad from Better Home and Gardens (v)

Chocolate Caramel Banana Upside-down Cake from the Food Librarian (v)

Apple, Orange, and Banana Smoothie by Morrisons (v)

Stir Fry

Friday night is refrigerator clean out time, getting ready for my goodies from Bountiful Baskets.  What can I make with all the odds and ends?

Stir Fry!

Heat up some oil in a large skillet and add in some small pieces of meat, seafood or scrambles eggs, veggies and even fruits that are cut up in bite size pieces, add some garlic, fresh ginger if you have it, a few dashes of soy sauce, salt and pepper or any other seasoning you like.

Serve it over rice or noodles.  Add some chicken or veggie stock to the leftovers for a quick soup.

Chicken Stir Fry: Chicken breast, celery, carrot, radicchio, green onion, sweet chili peppers, mushrooms, broccoli, fresh garlic and fresh ginger.

Miranda S.

Recipe Round-Up for 1/19/13

Recipes with (v) are vegetarian.

Amy's Freaky Good Apple Tart from Food Network (v)

Lemon Pavlova from Eating Well (v)

Lemon-Herb Roasted Beets from Eating Well (v)

Strawberry Chicken Salad from My Recipes

Roasted Red Pepper and Potato Egg Pie from Rachel Ray (v)

Braised Salad-Savoy Cabbage from Melissa's Produce (v)

Salad Savoy Chips from Tasty Kitchen (v)

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice from Ingrid Hoffman

Orange and Balsamic Chicken

Orange Chicken from Blog Chef.net

Spring Salad with Strawberries and Creamy Orange-Avocado Dressing from Whole Foods Market (v)

Onion Potato Pancakes from Taste of Home (v)

Fruit of the Angels– Papaya (Papaw, Pawpaw)

One of the exciting things about Bountiful Baskets is the occasional opportunity to try new fruits and vegetables. Once in a while, something really unique and unavailable in my Northern neck of the middle-of-nowhere woods Great Plains shows up in the basket. Today’s basket was one of those baskets! Papaya. PAPAYA! The only papaya I have ever tried before today is in Dole Tropical Canned Fruit—obviously not the same at all as eating the real, uncanned, fresh fruit. I am SO EXCITED! And my kids are too! Baloo the bear from Disney’s Jungle Book even sang a song mentioning the Papaya (in the Bare Necessities—you don’t need a claw to pick the big pawpaw!)

It is rumored that Christopher Columbus, upon trying a Papaya, called it the “Fruit of the Angels”. And, an amazing fruit it truly is! Aside from tasting heavenly and sweet, this fruit is PACKED with some power-house nutrients—provitamin A carotenoids, B vitamins, Vitamin C, lycopene, dietary minerals, and fiber, as well as many phytochemicals, including phynols (antioxidants). Papayas have a lot of natural pectin, which is useful for making jellies and jams. It is also the only plant that produces papain, an enzyme which helps break down proteins, and is often used as a meat tenderizer. Papayas are low calorie, and high fiber. The papaya seeds are edible and are sometimes used as a substitute for pepper, as they have a bitter but somewhat peppery flavor. The leaves have been made into teas in some parts of the world to help combat malaria and other ailments. And that is just the tip of the iceberg! Truly, a rather spectacular plant, and a spectacular fruit!

For more information about some of the health benefits of the papaya, here are a few links:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=47
http://en.wikipedia.org/wiki/Carica_papaya
http://www.gurumaa.com/content/papaya-a-powerhouse-of-nutrients.html
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1985/2

WARNING: If you have a latex allergy and are unable to eat avocados and bananas, you should also avoid eating the papaya, as there could be possible allergic reactions.

Here is how you eat it!

  1. Wash it
  2. Cut it in half
  3. Gently scoop the seeds out. Save the seeds to use in a salad dressing, or discard them.
  4. Either peel it gently with a knife or a vegetable peeler, or scoop out the soft meat with a spoon or melon baller
  5. Savor something tropical!

Here are some recipes to try, if you want to venture into cooking with the papaya instead of just chowing down on it!

Papaya Seed Salad Dressing

Ingredients

  • 1 tablespoon fresh papaya seeds
  • 1/2 small onion
  • 1/4 cup raspberry vinegar (or other try other flavors)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 cup vegetable oil

Instructions

  1. Process the seeds and the onion in a blender or food processor until finely chopped.
  2. Add the onion, vinegar, sugar, and salt and pulse a few times.
  3. With the processor running, slowly drizzle the oil in until it emulsifies.
  4. Enjoy on some greens!

Hawaiian Pineapple, Papaya & Maui Onion Relish

Ingredients

  • 1 Cup Hawaiian pineapple, cored and diced into small cubes
  • 1/2 cup papaya, diced into small pieces
  • 1/2 cup Maui onion, diced
  • 1/2 large red bell pepper, julienne cut
  • 3 Tbsp. Fresh sage, chopped
  • 3 Tbsp. Fresh Chinese parsley, chopped
  • 3 Tbsp. Red wine vinegar
  • 2 Tbsp. Fresh ginger, chopped
  • 1 Tbsp. Fresh garlic, minced
  • 2 Tbsp. Shoyu (may use low sodium)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste.

Instructions

  1. Combine all ingredients in a mixing bowl, tossing thoroughly. Set aside and chill for a few hours. Serve as a relish for grilled fish or chicken, seared ahi, or as a salsa with chips.

Notes

For some other fun recipes, check out:

http://www.hawaiipapaya.com/recipes.htm

Tomato Papaya Salsa

Ingredients

  • 1 ripe papaya (about 1 pound), peeled, seeded and cut into 1/4-inch dice
  • 4 large ripe plum tomatoes, seeded and diced (1/4 inch)
  • 1/3 cup diced (1/4 inch) red onion
  • 1 1/2 teaspoons finely minced and seeded jalapeño
  • 2 tablespoons chopped fresh cilantro
  • Finely grated zest of 1 lime
  • 1/4 cup fresh lime juice

Instructions

  1. Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.

Papaya Avocado Salad
Papaya Ginger Smoothie from Martha Stewart

p.s. If you would like a couple more Papaya recipes, Check out today’s (12-1-12) recipe round-ups!

Conventional Basket Recipe Round-Up for 12-01-12

Vegetarian Recipes are marked with a (v)

(V) James Beard's AMAZING Persimmon Bread from David Lebovits (contains alcohol in the recipe)

(v) Ginger Persimmon Bread from Joy the Baker (non-alcoholic)

(v) Persimmon Chiffon Pie from Food52

(v) Banana Papaya Pie from Food.com

Papaya Chicken from the Cooking Channel

(v) Chilled Caribbean Red Papaya and Watermelon Soup from Tasty Kitchen.com

Garlic and Sausage stuffed Mushrooms from Allrecipes.com

(v) Mushroom Tikka Masala from Rasa Malaysia

(v) Balsamic Glazed Roasted Carrots from Crumb

Cantaloupe Agua Fresca from Chow

(v) Broccoli and Potato Pancakes from The Family Kitchen

(v) Broccoli and Cheddar Gougères from The Family Kitchen

A Most Versatile Vegetable

Can you name one vegetable that can be used in lasagna, banana bread, oatmeal, rice, potatoes, mac n cheese, icing, cake, pizza crust, “tater” tots (cauli-tots?), in curries, Alfredo sauce and more and never (or hardly) be noticed? Is there such a vegetable?

I’ll give you a hint– it was in last weeks’ and this week’s basket.

And it’s white.

And it can be crunchy, soft, or creamy.

It is also a nutritional powerhouse, being a low-fat, low-carb, high-fiber vegetable with Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese, to just start!

Wow.
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