I just got the new box on Thursday, and I am really getting lazy...I didn't unload it until the next morning, and I didn't even take a picture. Augh! It was my daughter's birthday and we had to rush around to get to dinner over there. But we got some great stuff from SLO Veg: kale, sweet potatoes, fennel, peaches, cherries, avocados, snow peas...love this stuff! I want to bake the sweet potatoes in the oven with just a drizzle of oil and salt on top. They come out flakey and so yummy! But first I have to make room in my vegetable bin, and I still had some of the broccoli left from last week, so tonight it's gonna be a chicken-broccoli stir fry. Yah!
|It looks so bright and pretty! The vegies and chicken and teriyaki was satifying, and the cake took the cake!|
The peach cake was really, really, really moist! It was pretty good and the topping was scrumptious! I used half almond flour and half wheat flour. It was a nice touch to have the almond flavor with the peaches.
Here are the recipes:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.
Photo: The Kitchen Table
|Chicken and Broccoli Stir-Fry (Broccoli/Onions)
Servings: 4 Level: Easy Cook time: 7 Minutes Game Plan: Marinate the chicken while you prepare the rest of the ingredients. 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup water 3 tablespoons vegetable oil 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate) 3/4 to 1 teaspoon red chili flakes, optional 1 tablespoon hoisin sauce Garnish: toasted sesame seeds, optional Serving suggestion: Jasmine rice
Directions: In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a mini-chopper to save time. Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
|recipe from the SLO Veg recipe collection|