Vegetables Are Overtaking My Kitchen

Kayla Howard Real Food 2 Comments

Fresh organic vegetables in wooden boxes, close upHave you heard about Bountiful Baskets? It’s a fun co-op designed to help you get more veggies in your kitchen for less money. And I mean a lot more veggies.

Here is how it works. Every week you make a $15 contribution, then show up on Saturday to pick up a loaded box of veggies and fruit. Of course, there is always the option to add extra vegetables, (Mexican Lovers, Italian Lovers, etc…) and I certainly MUST get the additions because I was given the option. [he-he]

For the most part we are able to use everything, although I admit, I don’t like spaghetti squash and the lychee fruit grossed me out, but my goats loved them.  However, the onions began to pile up. So I started thinking more and more like the women who wrote, “Deceptively Delicious” as I dreamed up creative ways to use the extra vegetables (besides making my goats happy.) I found out there are a lot of ways to use pureed veggies and that pureeing them makes them disappear really quickly.

In many parts of the country, garden produce is in full swing and you may be looking for ways to consume extra produce for that reason.  And then there are some of you who just enjoy the delicious flavor gained by cooking with vegetables.

I have two recipes for you today.  These two recipes were born out of a need to free up some fridge space but they turned out quite tasty!

Mexican Slow Cooker Meat

  • 4+ onions
  • 4-6 tomatillos
  • 4+ peppers (any variety)
  • Several Cloves of Garlic Crushed
  • Salt
  • Pepper
  • 2 Pounds Beef Stew Meat (or other meat of choice)

Blend all vegetables in a blender until pureed to your liking, (smooth, chunky or in between).  Place the meat in the slow cooker, sprinkle with salt and pepper then pour the vegetable puree over all.  Cover and cook on low for 6-8 hours.  Serve in warm tortillas!


Onion Rye Bread

6+ onions (to make 6 cups puree)

2 cups rye flour

6+ cups bread flour

1 T. Caraway Seeds

4 t. SAF yeast

4 t. salt

1/4 cup cocoa powder

Puree the onions, this will be your liquid for the bread.  Add remaining ingredients, adding flour until you reach the desired consistency, then knead the bread until it is fully kneaded.  I use a Bosch mixer for this task.  Turn into a bowl for rising and allow to rise until doubled.  Shape into two French bread sized loaves and place on a baking sheet.  Allow to rise until doubled again.  In the meantime, heat oven to 450 degrees and place a cast iron pan on the bottom rack.  When the bread is ready to be baked, slash top with a very sharp knife then place in the oven.  Pour water into the hot cast iron pan to steam the bread and bake for 30 minutes.  Cool, then enjoy!

Comments 2

  1. great recipe ideas.  never though of using pureed onions (or other veggies) as the liquid for bread.  Hmmm…..wheels are turning now!

    You can also chop your extra onions, spread them on a cookie sheet to freeze, and then scrape off sheet into a ziplock freezer bag and kept in freezer.  So nice to just scoop out a cupful when you are either in a hurry, or don't have fresh onions on hand.  My folks brought my 20# of 1019''s (sweet onions from TX) on one visit, and there was no way I was going to get them used up, so I resorted to the above and was so thankful for quick and easy onions…with no tears.   (well, except for the major tear-fest as I was chopping them all up!) 🙂

  2. Pingback: 100 Days of No Processed Meals - Crock Pot Style

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