Tuesday, July 8, 2014

Bountiful Basket Adventures

Since spring the gurls and I have been getting up early each Saturday and getting Bountiful Baskets. It has stretched us several times to find uses for some of the vegetables. This week we received cabbages (after I had bought one for slaw over the fourth!) and I also bought the fiesta pack so I had to find a use for the fresh cilantro after feeding the grandkiddos tacos on a regular basis.

The Chick asked for the cabbage recipe:
Runzas or Bierocks (German Cabbage Buns)

1 pkg yeast
1/4 c sugar
1c lukewarm milk
3 c flour
2 eggs beaten
1/4 c shortening
1t salt
Mix yeast, sugar, milk, and 1 1/2 c flour, let rise 45 minutes or until bubbling. Add eggs, shortening, salt and remaining flour to make soft dough. (I have to add more flour so it's not sticky) Cover and let dough rest in a warm place for 1 1/2 hours or until double in bulk.

Melt Tablespoons of shortening in a skillet. Add one chopped onion, 1/2 head cabbage, 1 teaspoon of salt and 1/2 teaspoon pepper. Cook until this mixture it tender. Brown one pound of hamburger, drain; add to cabbage mixture.Cool.

Divide dough into 8 portions, roll into squares, add filling. Bring corners of the square together over the top of the filling and pinch the sides together. Place seam side down on greased baking sheet. Let rise.

Bake at 350 degrees of 30 minutes.Serve hot.

Other filling possibilities:
Ham, Swiss cheese, broccoli
Turkey, mozzarella cheese, pesto

Last night I made this salad, delicious!

Couscous Summer Salad (Thanks to Simply Scratch Blog)

1 cup Couscous
2 teaspoons Grated Lime Zest
1 1/2 tablespoons Fresh Lime Juice
1 1/2 cups Cherry Tomatoes, halved
1 cup Corn, canned and drained or fresh when in season
3 tablespoons Scallions, thinly sliced
3 tablespoons Fresh Basil, roughly chopped
1 bunch Fresh Cilantro, roughly chopped
2 Avocados, cut into 1 inch cubes
2 tablespoons Butter, melted
1 tablespoon Olive Oil
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Fresh Ground Pepper
Start with preparing your ingredients by zesting and juicing your lime, slicing your tomatoes in half, roughly chopping your basil and cilantro, and thinly slicing your scallions diagonally.
Once your ingredients have been prepped, cook your couscous according to the package directions. Once cooked, immediately transfer to your serving bowl and fluff your couscous with a fork. Then add your tomatoes, corn, scallions, cilantro, and basil to the serving bowl. Mix until combined. Once mixed, cut the two avocados into 1 inch squares and add to your serving dish.
Immediately prepare your lime dressing by combining your lime zest and juice in a large mixing bowl with your melted butter, olive oil, sugar, salt, and pepper. Whisk until smooth and drizzle over your salad immediately so the avocado doesn't turn color. Mix until combined, and garnish with a few slices of avocado that have been tossed in lime juice to prevent from browning.

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