Chicken & Spaghetti Squash Medley

Ingredients
1 medium spaghetti squash
2 broccoli heads
1 cup carrots, peeled and chopped
 1-2 tsp olive oil
2 cups shredded chicken
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt and pepper,

Directions
1. Cut Spaghetti Squash in half length wise and scoop out the seeds and pulp. Place cut side down in baking dish and fill dish with 1/2 inch of water. Bake spaghetti squash at 375 for about 30 minutes.
2. In the mean time, chop broccoli heads, carrots. Place in microwavable dish with 1/4 cup of water and cover with plastic wrap. Cook for 5 minutes.
3. Remove squash (carefully) from baking dish and rinse out the baking dish.

4. Add 1-2 tsp olive oil to the clean baking dish. Add steamed broccoli, carrots, and shredded chicken. Toss around in the baking dish.

5. Scoop out spaghetti squash seeds and then use a fork to scrape out the “spaghetti” strands from the squash. Add to the baking dish and toss with the other ingredients
6. Season with Italian seasonings, garlic powder, salt and pepper, to taste.  Return to oven and bake at 350 for 10-15 minutes.
7. Serve Chicken and Spaghetti Squash Medley.


Read more: http://www.5dollardinners.com/chicken-and-spaghetti-squash-medle/#ixzz2j8vhb6jS

Chicken Stir Fry with Carrots and Sugar Snap Peas

Ingredients:For the sauce:
1 tbsp low sodium soy sauce (or Tamari f or GF)
1 tbsp fresh lime juice
2 tbsp water
1 tsp cornstarch
For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced thin
salt, to taste
1 tbsp rice bran oil, or canola
2 tsp fresh garlic, minced
1 tsp fresh ginger, grated
1 cup sugar snap peas
1 cup carrots, sliced diagonally
scallions for garnish

Directions:
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.

Recipe from: On the Menu

Basalmic Brussels Sprouts

Ingredients

• 3-4 cups Brussels sprouts, cut in half
• 3 T. balsamic vinegar
• 3 T. olive oil
• sea salt and pepper, to taste

 

Instructions

1. Preheat oven to 375 degrees.
2. Line your baking sheet with aluminum foil.
3. Whisk vinegar, oil, salt and pepper until well combined. Toss with the sprouts on baking sheet, making sure the spouts are well combined.
4. Roast for 25 minutes, or until they are slightly browned

 

This recipe is from: The Salty Kitchen which is a great blog with easy, family-friendly recipes.

October 31 & November 2 Boxes

Good Afternoon Everyone!

We have three great fall additions to your shares this week:

HALF SHARE
pint	grape tomatoes
pint	brussels sprouts
pint	sugar snap peas
1	spaghetti squash
2	mutsu apples
2	snow sweet apples
bunch	kale
2	large carrots

FULL SHARE
2 pint	grape tomatoes
2 pints	brussels sprouts
2 pints	sugar snap peas
1	spaghetti squash
2	mutsu apples
2	snow sweet apples
2	macoun apple
bunch	kale
2	large carrots
bunch	scallions

Happy Halloween all! Stay safe during Trick-Or-Treating with the kiddos! :)

Acorn Squash with Apples

This recipe is from Jacki Spinelli.  Thank you for sharing :)

 

1 Acorn Squash

2 Apples, cored and sliced

1 Tbl Butter

2 Tbl brown Sugar

1 Tbl finely chopped walnuts

1/2 tsp salt

1/2 tsp Cinnamon

 

To easily peel the acorn squash without losing a lot of the meat, gently drop the squash in a large pot of boiling water and boil for 15 minutes.  Pour off the boiling water and fill with cold water and let sit for 5 minutes.  When cool enough to handle, use a knife to slice off the peel on the ridges and a teaspoon to dig out the peel in the valleys. (This might sound like a lot of work but it is easy).  Slice the squash in half and remove the seeds and stem.  Then Slice the halves into sections and finally cut into 1 inch chunks.

 

Place the squash chunks into a large microwave-safe bowl along with the apples.  Dot with pieces of butter.  Sprinkle the brown sugar, salt and cinnamon over the top.  Cover with plastic wrap and poke a few holes in it for ventilation.

 

Cook in microwave for 7 1/2 minutes on full power.  Remove, uncover and stir.  Return to microwave and cook for another 7 1/2 minutes on full power, until tender.

 

Serve hot.

 

NOTES:  I did not have walnuts and substituted pecans, they work just as well.  I used a little more brown sugar because we like it a little sweeter.

October 24 & 26 CSA Update

Good Morning CSA Members,

Burrrrr! It was chilly out this morning. We were under a freeze warning last night but only received a light frost. Thank goodness! Here is a short update on your shares this week.

The apples in your shares this week are Gala. They are tender and sweet.

 

There are only 3 more weeks after this week in out 2013 season. For a guaranteed spot next season please send in your applications(they are attached in this week's update email) along with a deposit to:

Stony Hill Farms

Attn: CSA

8 Route 24

Chester, NJ 07930

 

If you ever have any questions about how to store or prepare the items in your shares please don't hesitate to email me at stonyhillcsa@gmail.com

 

Thank you again for your continued membership and support for our family farm.  :)

 

 



Kohlrabi Gratin

 

You will need:
3 kohlrabi
1 1/2 cups chicken broth
2 garlic cloves
2 onions
2 Tbs olive oil
1/2 cup grated parmesan cheese

Equipment:
A mandolin
A small round casserole dish

Method:
1. Preheat your oven to 360. Chop the onion and garlic very finely. In a skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes until they start to brown. Add the chicken broth and cook for 3 minutes in high, then turn the flame down to a simmer for another 10-15 minutes until the mixture has thickened. You may want to add some salt if you used low-sodium chicken broth.
2. Drizzle a small amount of olive oil on the bottom of the pot. Using a peeler and knife, remove the outer skin and dark green layer of the kohlrabi. Then, using a mandolin, slice each vegetable into paper thin pieces. Add a thin layer of them on the bottom of pot so they resemble fish scales. Drizzle 2 Tbs of the mixture on top of the first layer, then repeat with a second layer fo kohlrabi slices. Continue this process until you have 6 layers or you run out oh kholrabi. If you run out of sauce, quickly fry up some garlic in olive oil and add another 1/2 cup of chicken broth.
3. Sprinkle the parmesan cheese on top and bake, with the lid on for 35 minutes. Take the lid off and cook for an additional 10 minutes or until the cheese forms a nice crust.

Recipe from: Kitchen Princess