Archive for May, 2008

Garlicky green beans are an easy and healthy side dish to make!


  • 10-12oz frozen or 3/4 lb of fresh organic green beans
  • 1 tbsp organic extra virgin olive oil
  • 4 clove of garlic, minced or grated, divded
  • 6oz pkg whole organic crimini mushrooms, sliced
  • 1-2 tsp dried and crushed or one whole fresh sprig of rosemary, chopped
  • Kosher salt and pepper to taste


  1. Prepare the green beans by steaming or defrosting frozen..See note1 below on preparation methods
  2. Add olive oil to a medium or large skillet (depending on how many green beans you are using); heat oil until shimmering but not smoking in the pan.
  3. Add sliced mushrooms and one clove of garlic; saute’ until lightly golden brown.
  4. Add green beans, crushed dried or fresh chopped rosemary leaves, salt and remaining garlic and heat until just warmed through.
  5. Season with salt and pepper to taste.

Note 1:

For fresh green beans:

If you are using fresh green beans de-string them, wash and gently steam them until they are just turning bright green and plunge them into a bowl of cold water with ice cubes (aka ice water bath) to stop the cooking. Once beans are cool, drain water and set aside.

For frozen green beans:

Gently rinse the beans in cold water to defrost, drain water and set aside.


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green menu planning mondays

Well last week I did not do so great with my completely following my meal plan but we did use up a lot of the ingredients we got from our CSA box. This week I will be using up the last bits of last week’s box and living out of the freezer for protein/veggies and pantry this week. To create a weeks worth of healthy, affordable organic meals.


  • Oatmeal w/ soymilk and hard boiled egg
  • Mixed veggie frittata, toast, fruit
  • scrambled eggs, whole grain mixed berry yogurt pancakes, maple syrup
  • Egg and cheese sandwich
  • Slow cooker overnight oatmeal


  • grilled cheese, roasted tomato garlic soup, sliced apples
  • Arugula salad w/ grilled salmon or chicken breasts, toasted whole grain bread w/butter, sliced fruit
  • leftover veggie egg frittata, toast w/ mixed salad greens, sliced fruit
  • left over 3 onion soup w/ bread and mixed salad greens, sliced fruit w/ plain greek yogurt & honey
  • Turkey Cheese sandwich w/ mixed raw veggies
  • hummus w/ mixed raw veggies, toasted pita bread and sliced mangos


  • Breaded fish w/ green beans, mushrooms and roasted russest potatoes
  • 3 onion soup w/ homemade french bread (bread machine) and mixed green salad
  • grilled chicken breasts w/ brown rice and garlic broccoli
  • buffalo burgers on whole wheat buns w/ braised baby bok choy w/ garlic, sliced apples
  • lemon pepper chicken w/ brown rice and lemony shallot green beans
  • homemade flat bread pizzas (see below for recipe), spinach salad, fruit

Homemade flat bread pizzas (makes 4 individual pizzas, plus extra sauce leftover)

This is a family favorite that gets served often, its a quick easy and inexpensive way to make homemade pizza without the fuss and using simply what you have on hand in your pantry.


  • Cooking spray or olive oil
  • 4 multigrain flatout wrap bread, whole wheat flour tortillas or large pita bread circles
  • kosher salt – to taste
  • 1 8oz can tomato sauce or 1 8oz can diced tomatoes
  • 4 tbsp italian seasoning herb mix
  • 2-4 tsp granulated sugar (optional – to taste)
  • 4-8 cloves garlic, grated or minced/press with garlic press (optional)
  • 4oz shredded mozerella
  • 4oz shredded hard cheese (ie parmesan, grana padano, pecorino romano)
  • diced bell pepper strips
  • mushrooms
  • turkey pepperoni


  1. Preheat oven to 350 degrees Fahrenheit
  2. Spray your pizza stone/cookie sheet with cooking spray or brush the flat out wraps with olive oil on both sides and place on stone or cookie sheet. Sprinkle with kosher salt if desired. Bake pizza crust for 7-9 minutes until lightly golden brown and slight crisp.
  3. While crusts are parbaking created the tomatoe sauce. If using diced tomatoes puree them in the blender or food processor until smooth. Mix pureed tomatoes or tomato sauce with italian herb mix and taste. Sometimes canned tomatoes are not very sweet, so add some sugar to the sauce to balance out the sauce to your family’s taste, if needed. Set aside.
  4. Once the bread has browned. Allow it to cool for a few moments then put about 1-2 tablespoons of tomato sauce on each pizza crust.
  5. If you want to add garlic to your this is when i usually do so the garlic does not burn and turn bitter. This is optional..but in our family we love love love garlic so i add a lot of it under the cheese.
  6. Add the mozzerlla cheese then the toppings of your choice. For veggies we love mushrooms, red onions and bell peppers. For meats we add in turkey peperoni and sometimes ham and pinapple too. It just depends on what we have one hand when we make it.
  7. Now give it a final dust of the second hard cheese like parmesan and put the pizzas back in the oven to back for 12-15 minutes until the cheese is melted and bubbly.
  8. Allow it to cool and enjoy!

For more great meal ideas visit Organized Junkies site

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The best thing about this soup is that it can be made ahead, stored in the fridge or freezer and it can be eaten hot or cold! Its delish and super easy to make.


  • 1 28oz can crushed or diced fire roasted tomatoes or plain diced tomatoes
  • 6-8 large cloves of garlic
  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 carrots, finely diced
  • 2-4 cups chicken or vegetable stock


  1. If you don’t have fire roasted tomatoes on hand preheat your oven to 450 degrees Fahrenheit, dump the tin of tomatoes on a rimmed cookie sheet and bake until just golden brown and the liquid is slightly evaporated. Remove from the oven and let it cool so that it is easy to handle.**
  2. Dump the roasted diced tomatoes into a blender or food processor until mostly smooth and set aside.* *
  3. In a medium sized sauce pan add olive oil and heat until it is shimmering but not smoking in the pan. Next dump in the diced onions and carrots and sweat until transulcent, soft and fragrant.
  4. Once the onions and carrots are cooked until soft then add the broth, tomatoes and minced/grated garlic and cook the soup until it is just warmed up.
  5. At this point you can eat it as is warm or allow it to cool for a little while and store it in hard sided containers for preserving in the fridge or to keep in the freezer for a future meal.

** If you have crushed roasted tomatoes skip steps 1-2. Start on step 3.

Variation: Instead of raw garlic use roasted garlic to add a sweet, smooth, mellow flavor

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  • 2 cucumbers
  • 10 cameo apples
  • 12 valencia oranges
  • 1.25lb leeks
  • 2.50 lbs roma tomatoes
  • 1.25lbs green beans
  • .6lb cremini mushrooms
  • 1 bunch baby bok choy
  • 1 bunch spinach
  • 1 bunch red russian kale
  • 1.32lb salad mix
  • 3 heads of garlic
  • 1 head arugula
  • 3 red onions..all fresh, local and organic for just 48.00! Ha try getting that at whole foods or your local grocery store even if its NOT organic..I bet that would be hard to beat..at least in the metro puget sound area it is!

Just a friendly reminder that going local and organic through a local co-op or csa really is budget friendly!!

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Here’s another great dip, appetizer and or sandwich bread you can add to your repertoire. It’s quick and easy to make with either your food processor or by hand using a fork or potato masher.


  • 1 15oz can organic garbanzo beans, rinsed and drained or 2 cups soaked garbanzo beans, drained
  • 2-4 tbsp roasted tahini paste (start with 2 tablespoons add more to taste)
  • 4-6 cloves garlic, peeled (start with 2 cloves add more to personal taste – we like lots of garlic)
  • 1/4 c lemon juice (start with 2 tablespoons, add more to taste, we love lemon juice), from one whole lemon
  • kosher salt to taste


Pour drained beans into bowl of food processor, add tahini paste and garlic cloves. Pulse to create a course meal, add lemon juice and salt if desired.

If you don’t have a food processor you can mash the beans with a fork or potatoe masher, until it reaches the texture you desire.

Variations: Add roasted garlic for a sweet deep mellow flavor, or add roasted sweet peppers for another dip or spread.

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I was amazed last week when I opened up my CSA produce box to pull out three super-sized pieces of ruby red celery on steroids like plant called rhubarb. After some research I realized this Northeastern girl has been seriously deprived as I had NEVER ever had rhubarb in any of its forms. Until this year living in the pacific north west.

So I went in search of recipes and preservation methods as I knew our family of four could in no way consume these three massive stalks of rhubarb equal to about 1.25 lbs in one single sitting. Rhurbarb freezes beautifully, so I diced it up into 1/4″ pieces like the way most of us diced up celery for chicken salads and tossed them into a ziplock freezer bag to preserve it and make rhubarb pies, compote, cakes, muffins and rhurbarb pecan sweet bread anytime I wanted. In my search I found this quick, easy and delicious recipe for rhubarb cinnamon muffins that would work great for my husband to take to work for breakfast or a mid afternoon snack! I modified the recipe I found to fit our healthy whole grain and lower fat, flavorful lifestyle.

Here’s my version of the recipe:


Preparation time: 20 min Baking time: 25 min

Yield: 12 muffins
1/2 cup firmly organic packed brown sugar
1/4 cup LAND O LAKES® Light Butter, softened or
1/4 cup unsweetened applesauce
1 cup plain, lowfat yogurt or reduced fat sour cream
2 eggs
1 1/2 cups whole wheat organic pastry flour or
KA’s organic white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups sliced 1/4-inch fresh or frozen organic rhubarb
Topping Ingredients:
1 tablespoon organic sugar
1/2 teaspoon ground cinnamon

Heat oven to 375°F. Combine brown sugar and butter in large bowl. Beat at medium speed until mixture is creamy. Add yogurt and eggs; continue beating until well mixed.

Stir together flour, baking soda and 1/2 teaspoon cinnamon in medium bowl. Stir flour mixture into yogurt mixture just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined 12-cup muffin pan.

Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans.

Thanks for stopping by to get more tips join us at Tammy’s Recipe’s !

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This a great make ahead pasta sauce, sandwich spread, appetizer dip or a flavorful garnish on any veggie based soup. I made up this recipe to help me deal with the ‘abundance’ of spinach I am often left with via my weekly CSA box in the spring and summer. This also freezes beautifully in ice cube trays, and can be stored in Ziploc baggies or hard sided containers for long term storage. It will last in the fridge for about 3/4 days.


  • 4-6 cups or 4-6 heaping handfuls of organic spinach
  • 4-6 cloves of organic garlic, peeled
  • about 2oz of fresh organic basil or 2 tsp dried basil (optional)
  • 1/4-1/2 C raw walnuts ( depends on how thick and creamy you want it, add more nuts for a thicker texture)
  • 1 whole lemon juiced ( about 1/4 c fresh lemon juice)
  • 1/4-1/2 C Organic Extra Virgin Olive oil, plus more to store it.
  • 1/4-1/2 C grated hard cheese ( Parmesan, Romano, Grana Padano)


  1. Add spinach, garlic and basil to the bowl of your food processor and pulse until it resembles a course mealy texture.
  2. Using a 1/4 cup measure dump the raw walnuts and lemon juice into the feeding chute of your food processor and pulse to combine with spinach garlic mixture. Add the last 1/4 cup of walnuts to processor if desired.
  3. Slowly stream in extra virgin olive oil into the chute of the food proccor 1/4 cup at a time, pulsing to combine with spinach garlic mixture. Add remaining extra virgin olive oil if desired and grated hard cheese. Pulse just enough to combine mixture. *
  4. When storing pesto in a container, pour a little extra virgin olive oil over the top to seal in the moisture so the pesto does not dry out.

* For a thinner sauce add low sodium/low fat chicken or veggie broth until desired texture is created.

Yield: 2.5-3 cups thick pesto sauce or 5-6 cups thin pesto sauce

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