The Organic Dish

Freezer Inventory – week of March 7th

Beckie — Sun, 07 Mar 2010 15:40:49 +0000

Based on a request, I will be posting every Sunday which meals we still have in our freezer that are not on the current menu. Sometimes, it will be a leftover from the previous month and sometimes we will make a meal that is not currently on the menu just because we have the ingredients and it was popular.

So – this weeks freezer inventory!

Mushroom and Green Bean Potroast with poleta
Cincinnati Chili with cheese
Pork Green Chili with tortillas and cheddar
Chicken with polenta cakes and mushroom gravy

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-736-9930 xt 1

Don’t do it dude!

Beckie — Fri, 05 Mar 2010 18:20:27 +0000

Don't Do it friend! courtesy of www.bit.ly/aunTWe

Today we’ll have fresh:

Citrus Chicken Tagine – ready at 10am
Corned Beef (YUM) – ready at 10am
Chicken and Rice Soup – ready at 10am
Tomatillo Chili Verde – ready at 10am

Beckie 303-736-9930 xt 1

Screaming Oranges.

Beckie — Thu, 04 Mar 2010 19:57:19 +0000

oranges screamin'

Orange picture courtesy: http://bit.ly/aunTWe

Today we’ll have fresh:

Tomatillo Chili Verde with Corn Chips – ready at 1pm
Corned Beef with Potatoes – ready at 130pm
Citrus Chicken Tagine – ready at 5pm

Beckie 303-736-9930

STILL ON A PIZZA KICK! Dessert Pizza!

Beckie — Mon, 01 Mar 2010 23:45:42 +0000

You might recall that we are on a huge pizza “binge”. Can’t get enough of it! We were invited to a neighborhood “pie party” last weekend. It’s hard to know what to bring, when you don’t eat much sugar and don’t like pie or sweets so much.

We decided to bring dessert pizza and it was awesome. We previously gave the recipe for our pie crust. So, here’s the dessert toppings for the same crust:

1/4 of a pineapple, peeled, cored, and thinly sliced
1 banana thinly sliced
1 teaspoon brown sugar
3 Tbsp Rum
raspberry jam to lightly cover
1/4 of a chopped up (slivered thinly) dark chocolate bar
1/4 cup sliced toasted almonds
2 Tbsp unsalted butter

Preheat the oven and pizza stone to 450F.

Bring a pan to medium heat and melt 1 1/2 Tbsp butter. Add the brown sugar and rum and cook for ~ 3 minutes uncovered. Add the sliced pineapple, sliced banana and sliced almonds. Cook for an additional 3-5 minutes uncovered.

Pre-cook your pizza dough with nothing on it for ~10 minutes. Take the pizza (and stone out) and spread a light layer of raspberry jam. Add the fruit topping evenly. Top with slivered chocolate and bake for an additional 5-7 minutes or until chocolate is melted.

After you take it out, brush the edges with melted butter. Let cool for ~5 minutes and cut into little slices. Guten appetit!

Beckie 303-736-9930 xt 1 – www.theorganicdish.com http://twitter.com/TheOrganicDish

Freezer Inventory – week of Feb 28th

Beckie — Sun, 28 Feb 2010 15:24:47 +0000

So – this weeks freezer inventory!

Mushroom and Green Bean Potroast
Sopa Azteca – 1 left

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-736-9930 xt 1

Flavorista Blog – Chef of the Month Kimberly Mayone

Beckie — Sat, 27 Feb 2010 21:00:41 +0000

Check out flavorista.com for cooking tips, reviews on cooking gadgets, giveaways, and all things food related !

Definition of Flavor (Encarta Dictionary):

Characteristic Taste – An identifiable or distinctive quality of food or drink perceived with the combined senses of taste and smell.

Definition of Flavorista (Barr & Kimberly):

A blog forum to explore and highlight fabulous flavors. From the farmer’s market to the grocery store and everything in between, we’ll taste it and tell you about it. We will share our inside scoop; what has worked in our kitchens and what has not. Flavor is a monumental topic; it can be a nuance or it can be super bold. Flavor is what makes the difference between an average meal and a mind blowing taste experience. We strongly encourage anyone who will listen to slow down and smell the coffee, indulge in chocolate, appreciate Chantenay carrots. Enjoy and take in whatever it may be that is gracing your plate.

Bok Choy Fish

Beckie — Fri, 26 Feb 2010 17:37:46 +0000

from http://bit.ly/aunTWe

Today we’ll have Honey Ginger chicken with Basmati, Sesame Seeds and Spinach fresh.

Beckie 303-736-9930 xt 1

Preying mantis, Snow Peas, and Edamame

Beckie — Thu, 25 Feb 2010 15:51:49 +0000

Preying Mantis from http://bit.ly/aunTWe

Today we’ll have fresh:

Berbere Tofu with Green Beans and quinoa – ready at 10am
Berbere Pork with Green Beans and quinoa – ready at 10am
Coconut Sweet Potatos and Chickpeas with wild rice – ready at noon
Honey Ginger Chicken with Spinach and basmati – ready at 3pm
Bbq Pork Sammys with French Fries – ready at 6pm

Beckie 303-736-9930 xt 1

Great article about female chefs….

Beckie — Wed, 24 Feb 2010 16:55:56 +0000

Check it out in the Daily Camera- featuring Executive Chef Sheila Lucero from Jax Fish House (Boulder and Denver).

Today we’ll have fresh:

Hearty Winter Squash Soup with Rye Bread – ready at 4pm
Honey Ginger Chicken with Spinach and Basmati – ready at 5pm

Beckie 303-736-9930 xt 1

Freezer Inventory – week of Feb 21rst

Beckie — Sun, 21 Feb 2010 15:03:37 +0000

So – this weeks freezer inventory!

Pinto and Lima Bean Soup – 1 left
Mushroom and Green Bean Potroast

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-736-9930 xt 1