Recipes

Mustard Green & Leek Frittata

May 1, 2015 By Sarah Roe Leave a Comment

I’m going to interrupt this website and share a recipe I made yesterday. Recently, I made the announcement that I bought The Produce Gathering which is a local co-op currently serving Broken Arrow and Ft. Gibson, Oklahoma. I’ve been a customer for the past year and love it, naturally when I heard it was for sale, I thought it would make a perfect addition to my “real” job as Money Saving Queen.

Basically, it is a way for us to bring healthy food to the community at seriously affordable prices. I’m SO excited about it! This past weekend was my first sale as owner and it went great. So, I thought I’d make a recipe with a few of the items in our produce basket this morning.

The basket of produce (which is just one of the items you can purchase) is pictured above, it is over $30 worth of produce for only $15. Not a bad deal if you ask me. For this recipe, I included leeks, the leeks were in the last basket a few weeks ago. I chopped them up and froze them for later use so today, I threw them into this recipe and it worked great!

INGREDIENTS:

3 TBS Olive Oil

2 Chopped Leeks (You can use onions if you prefer)

16 large eggs, beaten

Salt & Pepper

1 lb Mustard Greens, chopped (cut off stems)

1/3 Cup Mozzarella or Parmesan Cheese

DIRECTIONS:

Preheat the oven to 350 and place about 1 TBS of olive oil in a large skillet. First, cook your leeks until soft and a little brown. Then, add in the chopped mustard greens and cook until wilted.

In a bowl, whisk together the eggs, salt and pepper. Then, whisk int he remaining 2 TBS of olive oil and cheese.

Carefully, pour the eggs over the mustard greens and leeks in the skillet. You’re going to let that cook until the bottom and sides set which is just a few minutes. Watch closely so it does not burn, you’ll want to turn the heat down a bit.

Once set, move the skillet into the oven until the eggs set in the middle. This should take about 8 minutes but, mine took a little over 10 minutes. Cut into pie pieces and serve warm.

Delicious!

Easy Slow Cooker Pot Roast

May 1, 2015 By Sarah Roe Leave a Comment

Several months ago, I bought a local produce co-op. We currently operate in Broken Arrow and Ft. Gibson, you can join the co-op and order healthy food at affordable prices! Not only do we offer produce, we also offer local breads, honey and even meal packs. In our last sale, we offered a Slow Cooker Pot Roast meal pack. Everything you need to make a delicious pot roast was included in this pack. I cooked ours last night so I thought I’d take the time to share the recipe with you!

Easy Slow Cooker Pot Roast

2-3 lb Pot Roast

3 large potatoes (cut into cubes)

1-2 large carrots (cut into cubes or use baby carrots)

1 large onion

3 cups beef broth

1 cup water

Salt & Pepper to taste

Directions: First place the meat into the slow cooker then, add in your veggies and cover with broth and water. The idea is that the meat is completely covered, you may need to add a little bit more depending on the size of your slow cooker. Once covered in liquid, sprinkle the salt and pepper. You can also add any other seasonings, I added a bit of italian seasoning to mine and it turned out great!

Cook on high until the meat falls off with the slight push of a fork, normally this will take about 5 hours.

Gluten Free Banana Bread

May 1, 2015 By Sarah Roe Leave a Comment

This week’s produce basket was full of bananas, I decided to make my house smell yummy and bake some banana bread. I am gluten intolerant so I made the following recipe gluten free, you can also substitute the eggs if you’d like. I think it would taste even better with chocolate chips!

Ingredients:

3 Bananas (Peeled)
1/3 Cup Butter (Melted)
1 Cup Sugar
1 Egg (or sub with 1/4 applesauce)
1 tsp Vanilla
1 tsp Salt
1 tsp Baking Soda
1 1/2 Cups Flour (or Gluten Free Substitute)

Directions:

Preheat oven to 350 degrees and spray a loaf pan with nonstick cooking spray. In a large bowl, mix bananas, butter, sugar, egg & vanilla.

In a separate bowl, mix salt, baking soda and flour. Once mixed, add the dry mixture to the wet mixture slowly. I kept the banana mix going on my KitchenAid and added in the dry mix a little at a time until well mixed.

Then, simply cook 60 mins until lightly browned. YUMMY!!!!

Slow Cooker Applesauce

May 1, 2015 By Sarah Roe Leave a Comment

A few weeks ago I mentioned that I bought The Produce Gathering. It is a local food coop here in Broken Arrow and Ft. Gibson that delivers healthy food at an affordable price. I love it. I am all about eating healthy and saving money and believe it or not, it is possible to do both. In saying that, I’ve learned a lot about produce in the last few weeks. The most important thing that I have learned is that I have to embrace what is in season and learn how to cook with that.

I’ve tried some new things and found a few new favorites. Right now, apples are in season and have been very popular in our sale. Our apples are from Livesay Orchards and the variety they offer is amazing. I recently discovered Jonathan apples which are sweet yet not too sweet and they’re great for putting a new spin on any applesauce recipe.

Ingredients:

8 medium size apples
1/2 white sugar OR light brown sugar
3/4 cup water
Note: You can add cinnamon, I did not feel it was needed with this apple but it is entirely up to you.
Directions:
Peel and core the apples. You can slice them up smaller if you’d like but even the bigger cuts of apple will be softened over time and easy to blend.
Add to the slow cooker and pour water on top.
Then, add cinnamon (optional) and sugar. You can use white sugar or light brown depending on what you like. With a spoon, stir ingredients together in your slow cooker and cook on low for a few hours or until softened.
Blend in the food processor or with a hand mixer and serve warm. Enjoy!

Easy & Delicious Brussels Sprouts

May 1, 2015 By Sarah Roe Leave a Comment

Let me start by saying a few things….

1. I have never eaten Brussels Sprouts in my life until I made this recipe.

2. I actually had no idea what they looked like and had to read all the labels at the store to figure it out.

3. I also thought they were called Brussel Sprouts but they’re really called Brussels Sprouts…who knew?

Now that we’re all on the same page, let’s continue. Someone suggested that we sell Brussels Sprouts in our produce baskets, since I had never tried them, I thought I had better get some so I could figure out if they were really edible or not. I’ve always heard they were horrible but I’ve seen a lot of pinterest recipes lately so apparently someone is eating them.

Once I finally figured out what they looked like, I picked up some at Walmart and headed home to try out a recipe. I really couldn’t find one that was easy and basic so I combined a couple of recipes and eventually found something that I liked.

Turns out, I like Brussels Sprouts. Actually, I like them a lot. I could eat them all the time. They were THAT good and I they’re probably even better if you add in a little garlic or parmesan cheese but I kept it pretty basic.

Easy & Delicious Brussels Sprouts

Ingredients:

1lb Brussels Sprouts

2 TBS Olive Oil

Salt & Pepper

Directions:

Preheat the oven to 450 degrees. In a large bowl mix the Brussels Sprouts, olive oil and salt and pepper. Toss until well covered. You can add in crushed garlic if you’d like to give it an extra kick. Then, lay the Brussels Sprouts in a single layer on a cookie sheet. Bake about 25 minutes, test with a fork making sure they are tender before you pull them out.

Serve warm. They’re delicious!