Brunswick Stew

I joined the Daring Bakers and Daring kitchen recently, however I severely underestimated the amount of time I'd have and haven't ended up participating the last couple months, despite the best of intentions.

So I realized about 2 weeks ago that the Daring Kitchen challenge was coming up and I still hadn't even looked at the recipe.

Of course, life likes to throw curveballs. In our case, it was the sudden appearance of a foreclosure notice on our front door. Our landlord apparently didn't pay her mortgage. So a week or so spent hunting for a new place to live ensued, and we're now moving to a house... an honest to god real house, with a backyard. I'm giving up my nice gas stove and spacious kitchen for a cramped nearly-claustrophobic kitchen that nonetheless has plenty of counter space. But we'll have a backyard for the little one to play in once it dries out enough (does the ground ever dry out in Seattle? I'm beginning to wonder...)

I realized today was reveal day, so I quickly gathered stuff for the recipe and threw it together for supper tonight. It turned out pretty good despite the liberties I had to take with it.

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Brunswick Stew

2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice


In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.



I didn't have turkey so I didn't use it. I had leftover ham and stewed up a chicken breast, and used some chicken and vegetable stock I made and had in the freezer. Couldn't find canned or frozen lima beans so I didn't use them, and used strained tomatoes instead of tomato juice. Oh, and I forgot the bacon (how the world could I forget BACON!!!)

Here's my crappy photo that I remembered to take after we'd eaten already:



May not look like much, but with some buttered bread it was delicious. The combination of ham and chicken was different and really good. Hubby liked it too.

This week and upcoming changes

For some reason painkillers seem to make me more energetic, and I've been on Vicodin for several days after having three teeth pulled. I ordered two shelving units and an over-the-door hanging rack. With those, I've re-organized and cleaned out my pantry and cupboards, re-arranged the cupboards and all my appliances, pulling a few down from over-the-cabinet storage where I never get to use them because of the hassle.

I've also decided to change my blog's theme - I'm still figuring out Blogger and would like to eventually make my own theme, but for now this one works.I'm planning on posting more often, more recipes, and if I can get my act together, photos! I've signed up to join the Daring Cooks and Daring Bakers, and would like to do even more events!

And finally, here is this week's box and plans:

2 bunches Green Onions	Lettuce Wraps
3 each Red Bell Peppers	Juice? Freeze.
6 each Braeburn Apples	Juice
6 each Braeburn Apples	Juice
1.5 pounds Parsnips	Stew
6 each Fuji Apples	Juice
1 each Bunched Orange Carrots	Stew
6 each Navel Oranges	Juice
2 each Red Onions	Stew. Pasta. Lettuce Wraps. Store.
3 each Rio Star Grapefruit	Juice
1 each Red Leaf Lettuce	Lettuce Wraps
0.66 pound Cremini Mushrooms	Pasta, eggs

Getting better...

Well, I used about 2/3 of the box I last posted. And last week's box is already almost gone - despite having 3 teeth pulled the day after I got it! Pears have been a problem - I never seem to use them as they don't juice very well. So I decided to start substituting for them. Of course, today I discovered a very yummy use for them! Too late for my upcoming box, but that's fine!


Pear Crisp Smoothie

1 ripe pear ( I used D'Anjou but I suspect any would work)
1 banana
1/2 c plain yogurt
1/4 c brown sugar
1/8 c old-fashioned oats (any are fine, I just happened to have some of these on hand)

Process in blender until smooth.


Oh man, best smoothie I've made in ages. Next time I want to try it with a frozen banana - I think the creamy texture that frozen bananas add would help a lot since I don't like to add ice in my smoothies. Time to start keeping them on hand!

In other news, I'm getting some shelving units tomorrow, and can start reducing my kitchen clutter! I'm very excited about this, as my biggest kitchen complaint (aside from the never-ending dishes) is no room! Of course, the piles of dishes add to that, and shelves won't fix that problem.

I'm also getting a few baking supplies and can't wait to start using them! A cake decorating set, a pastry mat for rolling out doughs - I never have enough counterspace for pie crusts or kneading bread.

FAIL!

Well last week was an (almost) complete failure. I didn't get my box put away right away and ended up losing almost all of it.

At least this week I got it all put away! (minus the fruit, which is fine sitting out)

1 bunch Green Chard	Tuscan White Bean soup
1 each Red Bell Peppers	Juice or freeze
6 each Fuji Apples	Juice
0.75 pound Shallots	Use one for tuscan white bean soup, rest save
1 each Bunched Carrots	Juice
6 each Braeburn Apples	Juice
0.67 pound Baby Spinach	creamed spinach
6 each Navel Oranges	Juice
1.2 pounds Sunchokes	sunchoke gratin
1 each Mangos	eat if ripe before end of week, otherwise save for curry next week.
1 each Red Leaf Lettuce	wraps.
4 each Bosc Pears	eat whole, peel and give to Wes.
1 each Celery	Ugh. Snack on I guess. Juice some. chop and freeze for soup/stock.

First week update

Well, the first week of blogging failed.. not super surprising considering the rush to get everything ready for Christmas. This week will likely be the same since we're out of town for most of the week, but I did plan ahead and got things that store well. I didn't write down what I got and didn't bring the packing slip with me.

There is good news, though. I've finally ordered a juicer and it should be here in time for next week's box!

0.67 pound Braising Mix	saute
1 each Green Onions	chop for sweet & sour
5 each Limes	juice
1 pint Red Grape Tomatoes	spaghetti
1.75 pounds Baby Golden Beets	juice, roast for apps
6 each Fuji Apples	juice
1 each Celery	juice, ants on a log (cream cheese)
6 each Valencia Oranges	juice
1 each Bunched Orange Carrots	juice
1 each Mangos	smoothie
1 bunch Spinach	spaghetti
5 each D'anjou Pears	juice
2 each Cucumbers	juice

Tuscan White Bean soup

I used to hate beans and pretty much refused to make anything containing them. Last year I decided to try to eat healthier and gave them a try again... and fell in love! I still don't cook with them nearly as often as I should, but I keep them on hand now all the time - especially cannellini and great northern for this soup.

You can easily play with this recipe - adding sausage, chicken, different types of pastas, subbing chard or other greens for the spinach - if you use chard, sautee for a couple minutes in olive oil before adding to the pot. I use whatever I have on hand from my CSA.

This week it nicely used up my spinach. I also used 4 cups of chicken stock from the freezer, a shallot from a previous week's CSA, and topped it with leftover shredded parmesan. I had the canned tomatoes, beans, garlic and pasta on hand already. All that had to be purchased was a nice loaf of roasted garlic bread to go with it.


Tuscan White Bean and Spinach soup
from Recipezaar

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
4 cups fat free chicken broth or vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or shell pasta
1 teaspoon rosemary
3 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

Directions

1. In a large sauce pan, sautee the shallots & garlic in the olive oil.
2. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
3. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
4. Add spinach and cook until wilted.

Fresh food, fresh start.

Every week I get a nice big box of veggies from Full Circle Farm, every week I tell myself I'm not going to let it go to waste, and ever week I end up throwing out half of it, it seems. I'm tired of paying for food that just ends up in the garbage, through my own sheer laziness. No more - I'm holding myself accountable for using as much of it as I can - somehow.

This week's bounty and planned use:

1 each Broccoli	Steam crown for Fussmonster, stem peeled and sliced for soup/stock and frozen.
0.5 pound Shiitake Mushrooms	chopped and sauteed with eggs for breakfasts
4 pounds Zucchini	grated for Zucchini bread, sliced and sauteed for lunch Zucchini meatloaf, grated and frozen
2 pounds Chioggia Beets FCF	roasted with blue cheese and pecans
3 each Hass Avocados	smoothies
8 each Satsuma Mandarins	Peeled and sent with DH, juiced.
1 bunch Orange Carrots	steamed for Fussmonster
1 each Mangos	smoothies
2 each Red Onions *	Caprese salad, chopped for enchiladas, chopped for zucchini meatloaf
1 bunch Spinach	Tuscan White Bean and Spinach Soup
1 each Red Leaf Lettuce	salad for lunch
2 each Garlic	40 clove chicken, stored.