What’s Cooking Double Dose

Last week’s CSA shipment: Beets, 2 head of Romaine, Green Beans, Blackberries and Peppers

This week’s CSA box: Garlic, Hot Peppers, Swiss Chard, Beets, Peppers

Did you know?

That China is the garlic Czar of America? Most of our grocery store garlic comes from China, and lots of it has had contamination issues. With the option of local garlic, why go for Chinese garlic that has been shipped stored, and is pretty old by the time it gets to you? I guarantee if you even pick up one bulb of local (or even regional garlic) you will be surprised at the difference in flavor, texture and cooking quality. Above is a hardneck garlic that once every two weeks I peel, pop in the Cuisinart with a bit of Organic Olive Oil, and then jar for the next two weeks. It takes a bit of extra time, but the flavor is really out of this world!

So why do lots of grocers use Chinese garlic? Why else? It’s cheaper. Click here for a great NPR article that further discusses this issue.

Aye Chihuahua Mexican Bake

Called “Aye Chihuahua” because if you use enough hot peppers it will get your brow sweating and your sinuses cleared. “Necessity is the mother of invention,” says Plato, and he is right. Tons of hot peppers, garlic and tomatoes necessitate a delicious mouth fiesta.

Ingredients

Stuffing
1 pound extra lean ground beef (grass-fed and local if you can)
1 small local, organic sweet onion – chopped
3-5 local, organic garlic scapes – chopped
1 can organic red beans
1 can organic black beans
1 large local, organic yellow carrot – sliced (but if I do this again, I will shred it)
1 cup local, organic corn
1-3 local, organic hot peppers (depends on how much heat you like – we like a lot! )
2 cups of shredded reduced fat cheese (We used Monterey Jack)
Extra Virgin Olive Oil
8 flour tortillas

Topping
1 pint local, organic cherry tomatoes
a handful of fresh, local cilantro (OK, so admittedly I didn’t have this and copped out with 4 Tbsp dry, organic cilantro)
2 heaping Tbsp local, organic garlic – chopped
a pinch of sea salt
Organic Blue Cheese dressing, steak sauce or ranch (100% optional)

1.) Preheat your oven to 350. Brown your ground beef and onions in a pan on medium heat. In another saute pan, combine your beans and veggies with some oil, and saute over medium heat, stirring occasionally.
2.) Once everything is cooked, you can start rolling your wraps. I drain the burger grease, and then combine everything in my large saute pan that the burger cooked in. I put a sprinkle of cheese into the tortilla, scoop a spatula full of the innards into it, and then roll it up to be skinny and tight. Place in a 9×13 glass baking dish. Divide the contents into 8 tortillas (there are 9 in mine, since we had a rogue extra in the fridge).
4.) Once all are rolled up, you can start your topping. In a side dish hand squash your tomatoes. This is my favorite thing about tomatoes. (If you have never crushed one with your bare hands, take a moment to feel like the Hulk and mush the crap out of it. I was once told to rip pages out of a phone book when you are mad – like a kinkajou I suppose. Forget that. I squash maters and cry “Hulk Smash”.) Add your cilantro, salt and garlic. Stir thoroughly.
5.) When your topping is ready, cover your tortillas with it. Cover the whole shebang with foil, and bake for 30-40 minutes.

Serve with sauce if you like. I had one plain, and one with salsa (both were great), and then Eric introduced me to blue cheese and steak sauce on a bite, which was pretty much a little bastardized gift of Mex-American heaven.

Warning: They are addictive and filling. Get ready for a food coma and siesta afterwards!

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