What I have been doing with my Door to Door Organics Box....

It's been a couple of weeks since I wrote about my Door to Door Organics box. I've been pondering on my approach with this and have decided that I would pick a couple of interesting recipes and feature them instead of listing each and every things we eat with the produce from our box.  Truth be told, I make a lot of the same type of things over and over changing out the ingredients with whatever produce I get in my box that week.  I think it's going to get pretty boring if I continue listing everything we ate for the week, no?  If there is something that you are just dying to know what I did with, send me a note! 

So, this week I have two cakes (yes, cakes!), both made with whole wheat flour, vegetables, and frosted with the best vanilla frosting ever.  And they are both really good.

The first cake is made with beets and tastes like a really moist spice cake.  You cannot taste the beets at all (unless you roast and puree them first, which I have done and actually enjoyed).  I took these to Bible study the other night and everyone loved them. I've taken them to Pilates class, made them for friends, dinner parties - good reviews all the way around.  Even the people who have never eaten beets before like it!  This is based on Tyler Florence's recipe from Dinner at My Place.  I made all my usual adjustments with the refined ingredients and you really would never know.  It's very moist and light.  Then there's frosting.  Oh how I love the frosting.  It's such an interesting recipe modified from the version in Babycakes.  I call it vanilla, but by the time I'm done with it, it's probably more coconut-y.  That is because I use coconut milk, coconut oil and coconut flour.  Don't be afraid if you do not like coconut.  A.  You can forgo the coconut milk for another type of milk (soy, almond, cow, etc.) and B.  Maybe it's time you started liking coconut!  This frosting may be your gateway to converting you.

The second cake recipe is a whole wheat chocolate cake with zucchini.  This was EJ's birthday cake last week....three times.  His birthday was on Thursday and we had to take cupcakes to daycare.  Then that night we had an impromtu celebration with my brother and his family, my mom, and my grandma.  Finally, on Saturday we had the "real" party, which was just the same people along with my sister and niece.  All three parties I made this cake.  I wasn't really planning to do that, but it was so good on Thursday that everyone begged for an encore on Saturday.  So, I made it again.  I did not allow enough time for the frosting to set on Saturday, though, so I ended up with a vanilla sauce spread between the layers, as well as, poured over the top.  Judging from the picture, it would not win any beauty contests, but I promise you it would win taste contests!  In fact, it's so good that my brother wants me to make it for his wedding!  I thought I had found the perfect chocolate cake with Heidi Swanson's Basic Chocolate Cake.  Now I'm confused.  I think I am just going to have to make them both and have a side by side comparison to settle this!

Hope you enjoy these cake recipes as much as we do.  I will be traveling for work next week, so I'm likely going to skip my DTD box.  I am planning to make as much out of my hotel room as I can, though, so I think I might have some interesting things for you!  I never stop!

Whole Wheat Beet Cake with Vanilla Frosting
This is adapted from Tyler Florence's version in Dinner at my Place.  I replaced the AP flour with whole wheat, replaced the sugar with palm sugar, etc.  He tops them with a greek yogurt sauce, but I go for the Vanilla Frosting.  I make these in little 3 inch square pans to make individual cakes.  You can easily make cupcakes instead or use an 8x8 cake (square or 8 inch round).  Just adjust the baking time accordingly.

1 1/4 cups whole wheat flour, preferrably freshly ground (use whole wheat pastry or white whole wheat, if not)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons blackstrap molasses or yacon syrup
2 large eggs
1/2 cup buttermilk or yogurt
1/3 cup coconut oil
3/4 cup palm sugar
1 1/4 cup peeled, grated beets (about 2 beets)
1/2 recipe Vanilla Frosting (recipe follows)

Preheat oven to 350 degrees.  Lightly grease pans or muffin tins for cupcakes. 

Combine flour, baking powder, baking soda, salt, and spices in a large bowl.  In a separate bowl whisk together molasses, eggs, buttermilk, oil, and sugar.  Add the wet ingredients to the dry and whisk until completely combined.  Fold in the beets.

Pour batter into prepared pans and bake 20-25 minutes or until baked through (test with toothpick).  Cool completely, remove from pans, and frost.

Vanilla Frosting
This is an adapted version from Babycakes by Erin McKenna.  You must let this chill for 6 hours.  I have tried freezing it to shorten that time and it doesn't work.  Look at the picture below and that is what happens after 4 hours in the freezer.  Two hours later, I had frosting.  Do note that this makes a delicious vanilla sauce that can be used in all kinds of desserts.  You can leave it at room temperature instead of chilling if you want sauce.  This does make a lot of frosting and I find that half of a recipe is enough for one cake.  I like to make the full recipe, though, to just have it around for another cake or cookie sandwiches or eating it by the spoon...

1 can coconut milk
3/4 cup vanilla protein powder (I like Jay Robb Whey.  Any vanilla protein powder will work)
1 tablespoon coconut flour
1/4 cup palm sugar (raw honey, agave, or pure maple syrup would work)
1 tablespoon vanilla
1 1/2 cup coconut oil
2 tablespoons lemon juice

In a blender or food processer, add the coconut milk, protein powder, coconut flour, honey, and vanilla. Blend for 2 minutes. With the machine running, alternate additions of the coconut oil and lemon juice. Process until they are thoroughly combined. Transfer to a medium size bowl and cover. Refrigerate for at least 6 hours. If you are in a hurry you can freeze for about an hour, remove, and beat with a hand mixer until fluffy.

Whole Wheat Zucchini Chocolate Cake

I have made this into cupcakes, layer cakes (pictured above), and in a 9x13 pan.  All work fine.  Whole spelt flour would work in place of the wheat if you watch gluten.

2 1/4 cups whole wheat (white or pastry, preferrably freshly ground)

1/2 cup unsweetened organic cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups palm sugar
1 cup coconut oil, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 1/2 cup bittersweet chocolate chips (at least 65% cocao) - optional, but not really
1/2 cup unsweetened shredded coconut
1/2 recipe Vanilla Frosting (recipe is above)

Preheat oven to 325 degrees. Grease and flour a 9x13 pan (2-8 inch cake pans or 24 cupcake pans will work. Just adjust the baking time).

Combine flour, cocoa powder, baking soda, and salt in a medium size bowl. Beat sugar and coconut oil until very well blended. Add eggs, one at a time, beating between each addition. Add vanilla. Alternate the dry ingredients and buttermilk into the wet ingredients until everything is mixed together. Fold in the zucchini. Pour batter into the prepared pan(s). Sprinkle with 1 cup chocolate chips (save 1/2 cup for the top). Bake until toothpick inserted into the center comes clean (9x13 = appx. 50 minutes; cupcakes = appx. 25 minutes; 8 inch = appx. 40 minutes).  Cool completely, remove from pans, and frost.  Top with additional chocolate chips and coconut.

What I did with my Door to Door Organics box LAST week....

I'll start off by stating the obvious - I'm a week behind.  I've been tied up with a couple of projects this week and haven't had much spare time to think.  Better late than never, though, right? 

I kind of had a theme going on with my cooking last week of quick standby's that can be made up a thousand different ways and are perfect for using whatever you have in the fridge.  Ok, that is my theme every week, but last week it was considerably apparent.  I'm talking omelets, quesadillas, salads, lacto-fermented veggies, and fritters.  You can look at these more as methods instead of exact recipes.  Play around with them and I bet you could remake them in some way, shape, or form every week using whatever is in your box.  I was informed by my family that I could make omelets any time I wanted, so there you go.  Give it a try for a quick and easy dinner and you might just find something new to add your rotation.

Now in case you are wondering, here is what found its way into my box last week:

1 lb Zucchini
2 lb Yukon Gold Potatoes
1 ea. Spinach
1 ea. Romaine Lettuce
1 lb Leeks
1 ea. Green Chard
2 ea. Cucumbers
1 ea. Carrots with Tops
1 ea. Broccoli
1 ea. Strawberries
4 ea. Navel Oranges
1 ea. Mangoes
6 ea. Danjou Pears
6 ea. Braeburn Apples
1 ea. Avocado

And let the weekly recap begin...

1.  Jamie Oliver's Zucchini Fritters - Lots of people are asking what they can do with their zucchini and this week I have an amazing fritter recipe for you. It comes from "Cook with Jamie" by Jamie Oliver. I promise this recipe will have you smiling when you see zucchini in your box!

4 zucchini
1 large free-range or organic egg
1 tsp white pepper
1 heaped tablespoon flour
1 fresh red chili, deseeded and finely chopped ( I used cayenne pepper) a bunch of fresh mint, leaves picked and chopped
1 lemon, zested and quartered
a handful of freshly grated parmesan cheese sea salt grape seed oil
1/2 tsp cumin

Remove the ends from the zucchini and cut them lengthways into quarters. Remove the fluffy white center from each one with your knife (don't throw it out - use it in smoothies!). Then slice the zucchini up into matchsticks - don't worry about being precise and perfect, just do the best you can.  Try to make them as thin as possible, though.

Separate the egg and put the white into one bowl and the yolk into another. Add the zucchini matchsticks, white pepper, flour, chili, mint, lemon zest and parmesan to the yolk and mix up with your hands.

Whip the egg white with a pinch of salt until stiff, then carefully fold it into the zucchini mixture.

Put a couple of tablespoons of oil into the pan and add 5 or 6 bundles of the mixture. Sprinkle with some cumin and cook the fritters on a medium heat, about 2 1/2 minutes on each side or until golden.

Serve on a platter with the lemon quarters.

2.  Potato Quesadillas - This is a popular street vendor food in Mexico.  They remind me of perogies.  You can make just anything into a quesadilla.  This is such a great way to use up leftovers.  I made homemade quinoa tortillas; although, you can use store bought.  Here's how you make a Potato Quesadilla:  Slice your potatoes very thin (preferably with a mandolin slicer) and cook over medium heat in a skillet with one onion, sliced, and 1 tablespoon of grapeseed oil for about 10 minutes.  You want the potatoes to be just cooked, but not falling apart.  Remove from the heat and heat another griddle or skillet over medium-high heat.  Add a small amount of oil to the pan.  Spoon some potatoes on one half of a tortilla.  Top with some cheese (I just used parmesan). Fold the tortilla in half over the potatoes.  Toast each side of the quesadilla for a couple of minutes or until the cheese has melted.  Serve with sour cream and salsa.

3.  Umeboshi Broccoli Salad - This is one of my favorite salads spawned from the traditional salad with broccoli, bacon, sunflower seeds, raisins, and tons of mayo.  Instead of mayo I use a dressing made of cucumbers and tangy umeboshi paste.  There are so may tastes going on that it leaves you completely satisfied.  Click here for the recipe.

4.  Chard Omelet - Another great way to (1) use veggies and (2) make something quick on these beautiful evenings when the last thing you want to do (even me) is be in the kitchen all night.  The key to a good omelet is good eggs and you can't buy good eggs from the store!  I get farm-fresh, pastured eggs from Parker Farms, as well as, a couple of other dealers I can count on when I'm running low between my regular CSA deliveries.  Making omelets takes some practice (and patience), but once you get it, you get it.  Here's how it's done:

Beat 3 eggs with 1 tablespoon milk and a little salt and pepper.  Heat an 8 inch skillet over medium heat and then add one tablespoon butter or coconut oil (swirl it around to coat the pan).  Once it's melted, add the egg mixture and let it cook for about 30 seconds so it forms a nice layer on the bottom.  Now with a rubber spatula begin to push the edges of the egg towards the middle so the uncooked portions are filling the perimeter.  Continue for a couple of minutes until the omelet is mostly cooked.  Be sure the pan is not hot enough so that it is browning the eggs.  You want to keep it moving so everything is getting cooked but portions are not getting overcooked.  Now it's time to add your filling.  I like to do a half-fold, so I put my fillings on one half and then, in one motion, slide the omelet out of the pan and fold the unfilled half over the filling.  Perfect!

For my chard filling, I cleaned and destemmed my chard and then put it in a glass dish (with water still on the leaves).  Cover and microwave for just a couple minutes so it begins to melt.  Now saute it in a little coconut oil, chopped garlic, and a tiny bit of crushed red pepper.  Once it's fully cooked grate a tiny bit of fresh nutmeg over it.  Careful not to do too much - you're not going for pumpkin pie!  You can do this with literally any green and it always goes well in an omelet with feta (or your favorite) cheese. 

5.  Summer Salad - The salad you see above is inspired by one that I love at Yard House.  I start making it at home just as soon strawberries make their appearance in the spring.  Lettuce is tossed with thinly sliced leeks, strawberries, candied walnuts, avocado, and oranges and is dressed with a balsamic vinaigrette.  My version of the walnuts is made by mixing a tablespoon of honey with a tablespoon of water and heating for 20 seconds in the microwave.  Add a sprinkle of cinnamon, nutmeg, and cayenne pepper and stir.  Toss with walnuts and the bake at 350 for about 10 minutes.  Remove from oven and cool.  I use this basic dressing and add feta cheese.  I think I had this every day for lunch last week! 

6.  Pickles - I am really into lacto-fermenting right now and I'm trying to lacto-ferment something every week. Last week it was beets.  This week it's cucumbers.  This is a topic discussed in great detail in Nourishing Traditions.  Here is a great article from Weston A. Price Foundation where you can read all about the many health benefits. In summary, lacto-fermenting is method of preservation using salt and/or whey.  The result is the presence of "good" bacteria aiding in digestion, increasing vitamin levels, and providing an array of healthy enzymes that, again, you can read all about here.  The pickles I made is a recipe straight from Nourishing Traditions.  For the two cucumbers I received, here is how I made the pickles: 

Slice cucumbers into desired shape (round slices, spears, etc.).  Add to a 1 qt. sized mason jar.  In a separate bowl, combine 1 cup of water, 4 tablespoons of whey, 1 tablespoon sea salt, 1 tablespoon mustard seeds, and 2 tablespoons chopped fresh dill (Note:  If you do not have whey available, use a little extra sea salt.  Be warned, though, they will be quite salty).  Pour mixture over cucumbers and add water to fully cover.  Put the lid on and leave at room temperature for 2 days then move to the refrigerator and enjoy.

7.  Avocado Dressing - Here is a very tasty dressing from Elana's Pantry.  Creamy avocado with a splash of lemon and olive oil.  I tossed it with the romaine lettuce, thawed frozen sweet corn, and feta cheese.  The picture is sort of funny.  My brother and his family came over for dinner and I forgot to get a picture before everyone dug in.

8.  Homemade Applesauce - This is one of my family's favorite things.  All of us love it, so it doesn't last long.  Heck, EJ alone can wipe out a quart in one day...which he did.  Typically, I would make this in the fall when apples are so abundant, but I wanted to have some around for a recipe I was going to try out.  Guess I'll have to wait on that!  I don't know if you can really call my applesauce a "recipe" since all I do is core and quarter the apples and bake them at 350 for about an hour.  Once they are very soft I run them through the food mill and voila.  No sugar or anything.  It's the best applesauce I've ever had!

That just leaves the carrots, spinach, mangos, pears, and oranges.  We just ate the fruit whole - nothing special there.  The carrots went into a pot of beans, as well as, smoothies.  The spinach went into smoothies, too, similar to the one here.  Overall, a successful week!

What I did with my Door to Door Organic box this week....

Quite a few of us now at IMX=Pilates have signed up with Door to Door Organics and couldn't be happier.  We formed a co-op, which entitles us each to a discount (yeah!).  I thought it would be fun to post each week what I did or plan to do with everything in my box. 

Since this my first post on this topic I will take a moment to introduce Door to Door Organics for those who are not familiar with this service.  DTD delivers fresh, organic produce to your door on a weekly or bi-weekly basis in the Kansas City area.  There are different sized boxes ranging from very small ("bitty") to large and you can choose to receive either a combination of fruits and vegetables or fruit only/vegetable only.  They have a ton of other items to add on, such as, meat, pantry items, Bread of Life bakery items, etc. and that list grows every week.  All organic.  They offer many local items, too, which is a list that continues to grow, as well.  Plainly stated, it rocks.  If you are in Kansas City area, you need to check them out and here's why:

1.  It's a great variety of the best looking and best tasting produce you can find.  You will NOT find this at your grocery store.  I even prefer it over (gasp!) Whole Foods.
2.  It's delivered.  You don't have to chase this stuff all over the city.  Heck, unless you join a co-op you don't even have to leave your house!
3.  You can tell DTD your preferences and even substitute up to 3 things in each box if you don't care to receive certain things.
4.  The people are so awesome!!!!!!!!!!!!  I met the area manager, Shane, at the Metropolitan Lawn and Garden Show in February and hung out with them in their booth passing out info about our cooking classes.  We are going to do the same thing every Wednesday we can at the 119 Green Market starting in May at 119th and Roe in Overland Park.  They're so fun!  Come out and meet them (and us)!
5.  It's so affordable.  Seriously, I get a medium combo box for $33.60 plus tax.  That's the co-op price (co-op = at least four people delivering to the same location).  Think about your office, church, school....anywhere you can get four people to deliver at one location.  Even if you don't join a co-op, it's still cheap.  I paid around $36 plus tax before.

So, go to http://kc.doortodoororganics.com/ to find out more. Signing up is so easy! 

Now for the good stuff.  What you can do with your beautiful bounty!  Like I said, I get a medium sized box, so for this week here is what I received: 

2 lb Yams
1 lb Leeks
1 ea. Green Leaf Lettuce
3 ea. Red Bell Peppers - Roasted Red Pepper Sauce
1 ea. Collards
1 ea. Celery - Snacks
1 ea. Cauliflower
1 ea. Carrots with Tops - Brown Rice Sushi/Smoothies
1 ea. Beets with Tops - Salad
4 ea. Navel Oranges - Salads
2 ea. Mangoes
2 ea. Grapefruit
6 ea. Danjou Pears
6 ea. Braeburn Apples
1 ea. Avocado

And here is what I made....

1.  Brown Rice Sushi - Used carrots, collard greens, and avocado.  Click here for the recipe!  Doesn't it look yummy....

2.  Roasted Beet Salad - Used green lettuce, leeks, beets and their tops, and oranges.  Click here for Roasted Beets and here for Basic Vinaigrette.  Toss with lettuce, chopped beet greens, finely sliced leeks, and orange segments.  Top with feta cheese and toasted walnuts.  I eat this every day for lunch!  This week I added some herbed quinoa, too, because I had leftovers from dinner Monday night.  Here's a salad we actually had for dinner with roasted beets, pitted nicoise olives, and ricotta salata cubes.  I think there were some sunflower seeds, too, if I remember correctly.  The little hand in the upper left corner is EJ going for some cheese.  I could have cropped it out, but it's too cute.

3.  Baked Sweet Potato Fries - Used sweet potatoes (aka "yams" - yes, I know there is a difference).  Here's how I made them:  Line a 12x18 baking sheet with aluminum foil.  Place it in the oven and preheat it to 500 degrees.  Meanwhile, wash and dry 1 lb. sweet potatoes.  Trim the ends.  Cut the potatoes into long, thin strips, 1/4 - 1/2 in. wide.  Toss the strips in a large bowl with 3 tablespoons grapeseed oil, kosher salt, and pepper.  Take the sheet out of the oven and spread the potatoes in a single layer.  They should sizzle.  Reduce the heat to 450 degrees and put the pan back in.  Bake for 25 minutes. Remove from oven and run an offset spatula under the fries to unstick them from the foil.  Return to the oven and bake another 5-10 minutes until crisp.  Yum!  Serve with homemade ketchup.

4.  Roasted Red Pepper Sauce - Used all three red peppers, and leeks.  Plus celery and carrots for dippers.  This was so good and so easy!  Turn the oven broiler on high.  Line a baking sheet with aluminum foil.  Remove stem and seeds from bell peppers and cut into quarters.  Lay the pieces in a single layer on the baking sheet, skin side up.  Broil for 5-10 minutes or until skin is charred.  Remove from oven and place peppers in a paper or plastic food bag.  Allow to cool.  Meanwhile, saute leeks and 6 cloves of garlic in a tablespoon of grapeseed oil over medium heat.  When peppers are cooled, remove the skin and add to a blender or food processer.  Add the leeks and garlic, a splash of balsamic vinegar, 1 tablespoon honey, salt and pepper.  Blend until smooth.  Slowly add 1/3 cup olive oil with the blender on until fully combined and thickened.  Add salt and pepper, as needed.  We had this tossed with whole wheat orzo and cubes of ricotta salata for dinner then used the leftovers to dip celery and carrots in:

That leaves me with the fruit and the cauliflower.  I totally missed the cut-off last Sunday to make substitutions; otherwise, I would have subbed out the cauliflower.  It's not my fave, but I don't hate it.  I am going to give this mock potato salad a go on elanaspantry.com.  And the fruit?  Well, some of the pieces went to church to serve on Sunday morning.   The rest we just ate throughout the week on their own.  Except the apples.  No one got to enjoy the apples, except this mess...