Easy Organic Recipe for Broccoli and Cheddar Frittata Friday Madness

It's Friday. The kids are at school. Work is pressuring you for deadlines and you still need to think about a quick and easy dinner that wont pack on those extra pounds, or expose your family to harsh chemicals like non-organic groceries. Here is the recipe for you. It is quick and easy and healthy too.  Now you can sit back and enjoy the MLB playoffs and weekend football without guilt!

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Sweet Pea Broccoli and Cheddar Organic Frittata:

Recipe courtesy of Sweetpea Baby Food

Makes 10 servings

- 10 oz organic onions, minced
- 10 oz Organic potatoes, cooked and diced
- 20 organic eggs
- 1 cup organic old cheddar, shredded
- 8 cubes Sweetpea broccoli, thawed
- 1 tsp organic unsalted butter

1. Over medium heat melt butter and add onion. Sauté for 2 minutes
2. Add potatoes until lightly brown
3. Meanwhile, beat the eggs with thawed sweetpea broccoli and pour over ingredients. Stir gently
4. Reduce the heat to low, add cheddar and coer the skillet. Cook until eggs are nearly set
5. Remove thecover and place skillet under broiler to lightly brown eggs
6. Cut the frittata into wedges and serve.

*Vegetarian, *Gluten-Free

Source: http://www.organicitsworthit.org/make/sweetpea-broccoli-and-organic-cheddar-frittata

Image: http://www.cooksmarts.com/cs-blog/2012/04/broccoli-potato-frittata/

Football Weekend Organic Snack Recipe (to help keep from packing on the pounds)

With football season, comes the holidays and with all that fun comes the chips and dip. With chips and dip come the extra pounds we tend to pack on as we get older. If you love having friends and family over this time a year to celebrate the season, but you don't want to gain that extra weight, then this blog is for you. On our last entry, we gave you dessert finger foods, this time, it is for game time.

Oven-Roasted Cauliflower might not scream "EAT ME" at first, but once you try these delicious treats, you will put down the cheezers and taters once and for all.

Buy organic groceries and have them delivered in Ottawa, IL and the surrounding areas. www.naturoganics.com

OVEN-ROASTED CAULIFLOWER BITES


Kick off your party with easy and flavorful oven-roasted cauliflower bites. The ginger-turmeric dressing brings spicy kick and color to the crisp, golden texture of these bite-sized appetizers. Dip in a cilantro yogurt sauce for extra flavor!

Ingredients

Cauliflower:

1 large head of caulilfower
2 tablespoons extra light olive oil, plus more for the pan
2 tablespoons melted butter
1 tablespoon freshly grated ginger root
1 teaspoon  Organic Turmeric
1/2 to 3/4 teaspoon  Organic Red Pepper Flakes
1/2 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Black Pepper
Juice from half a lemon

Dip:

1 cup Greek yogurt
2 whole green onions, minced
1/4 cup minced fresh cilantro
3/4 teaspoon Frontier Sea Salt
1/2 teaspoon Organic Garlic Powder

Directions

1. Preheat your oven to 425 degrees and lightly oil a rimmed, aluminum baking sheet.

2. In a medium bowl combine the Greek yogurt, minced green onions, cilantro, garlic powder and salt. Stir to combine; cover with plastic wrap and refrigerate until ready to serve.

3. Meanwhile, in a large bowl combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the juice from half a lemon. Whisk to combine.

4. Cut the cauliflower into bite size pieces (not too small) and toss them in the spicy ginger-turmeric dressing until evenly coated.

5. Scatter the cauliflower on the lightly oiled baking sheet and slide them into your preheated oven. Roast the cauliflower for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good caramelization.

6. Once the cauliflower has finished roasting, let it cool for 5 minutes before serving.

Source: http://www.simplyorganic.com/recipes/oven-roasted-cauliflower-bites

Image: Source not provided.

Organic Cheesecake filled Strawberries... Say What?

Did someone say organic cheesecake filled strawberries? Oh my is right! Pure organic decadence. Check out this AMAZING recipe I found on the Organic Authority. If this doesn't make for the perfect holiday party treat, I don't know what will! Enjoy!

Purchase organic fruits, vegetables and specialty items for delivery in Ottawa, Illinois and the surrounding areas at NaturOganics. We offer delivery to Ottawa and the surrounding 30 mile radius to towns like Peru, Morris, Streator, and Oswego. Order online now!

www.naturoganics.com 



Ingredients

2 pounds organic strawberries
1/3 cup milk
1 egg
1/2 cup sugar
1 tsp. vanilla
8 ounces cream cheese
2 tbsp. sour cream

Directions

Wash the strawberries and pat them dry. Use a paring knife to hull the strawberries, making a small hollow in each one. This hollow can vary in size depending on how full you would like your strawberries to be, but ideally you will only remove the white core of the strawberry and leave the rest in tact. Set the strawberries on a plate, hollow side down, and set aside in the fridge.

Heat the milk in a saucepan. Meanwhile, beat the egg and the sugar together until light and fluffy and doubled in volume. When the milk reaches a simmer, slowly drizzle it into the egg and sugar mixture, beating constantly as you do so. When all of the milk has been added, return the entire mixture to the saucepan and place over low heat. Whisk in the vanilla. Cook the mixture, whisking constantly, until it thickens. All of the foamy bubbles will have disappeared, and it will have the texture of a custard. Set aside to cool slightly.

In a mixing bowl, beat the cream cheese and sour cream together. Fold the custard mixture into the cream cheese mixture until well combined.

Fill a pastry bag with this mixture. If you do not have a pastry bag, you can use a heavy-duty reusable plastic bag. Set the mixture aside in the fridge to chill for 2 hours. You can also prepare this mixture the night before, though you should not hollow the strawberries more than 2 hours before you plan to serve them.

When ready to serve, cut the tip off of your pastry bag or plastic bag and pipe the filling into the berries. If you like, you can serve with accompaniments for dipping, like crushed graham cracker crumbs or melted chocolate sauce.

Image: Emily Monaco

Source: http://www.organicauthority.com/a-delicious-cheesecake-filled-strawberries-recipe/

Tomato and Onion Salad Recipe

With Summer winding down and headed into fall, you will probably find yourself with an abundance of garden vegetables. Browsing around, I came across this gem and thought you might like to add it to your weekly cooking rotation. While this recipe is for tomato and onion, you can substitute any fresh garden vegetable that you like. How about zucchini and summer squash, or egg plant and red sweet peppers? Perhaps you want to try this recipe as is, or make it your own. Either way, it is always better in taste and for you, when you use only organically grown fruits and vegetables.

Make sure to visit NaturOganics for your organic grocery delivery in Ottawa Illinois 61350
http://www.naturoganics.com

Here is the recipe:

TOMATO-ONION SALAD WITH WALNUT VINAIGRETTE

Ingredients

1/4 cup walnut oil

1 to 1 1/2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon tarragon

1/8 teaspoon salt

1/8 teaspoon black pepper

4 tomatoes, sliced

1 red onion, sliced

2 tablespoons chopped walnuts

Directions

In a small bowl, whisk the oil, lemon juice, garlic, tarragon, salt, and pepper.

On individual plates or a serving platter, overlap the tomato and onion slices in an alternating pattern until all the slices have been used. Drizzle with the tarragon-garlic dressing mixture. Top with the walnuts.

Chef Suggestions

Make the dressing ahead; it stores well in a covered container in the refrigerator for up to 3 days.

Nutrition Facts

As prepared, each serving contains 164 calories, 16g total fat, 0mg cholesterol, 97mg sodium, 5g total carbohydrate and 1g protein.

Source: http://www.simplyorganic.com/recipes/tomato-onion-salad-with-walnut-vinaigrette

Photo by: sweetiebarbara http://www.food.com/recipe/sicilian-tomato-onion-salad-100069

Something Every Breastfeeding Mother Must Know NOW!

Are you, or someone you love breastfeeding? Science Daily has a very interesting article on how the toxins in our food can transfer to the baby through a mother's breast milk. If a woman is nursing. The best and safest bet for both the mother and the baby is to eat and drink organic.







Here is a link to the article: http://www.sciencedaily.com/releases/2015/08/150820185905.htm?utm_source=dlvr.it&utm_medium=facebook

Here is a link to NaturOganics, an organic grocery delivery service for LaSalle County Illinois and the areas surrounding Ottawa. http://www.naturoganics.com

Roasted Ratatouille Recipe

So when I first started buying the organic fruit and vegetable mixed boxes, each week something new would appear that wasn't in my mainstream diet. This one particular week it was Eggplant. Yuk right? Nope- I wasn't sure exactly what to do with it. Should I bread it? Put it in a vegetable lasagna?

Then I ran across this recipe for Roasted Ratatouille. Ratatouille you say? But that is just a silly little mouse in a Disney cartoon right? No way Jose! R. R. is a succulent mixture of garden vegetables, cooked up just right to compliment ANY entree. Make sure to visit our website at: www.naturoganics.com

Here is your ingredient list:

• 2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons
• 2 red bell peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips
• 1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
• 2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds
• 15 whole cloves garlic, peeled
• 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• Kosher salt
• 4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
• 1/4 cup thinly sliced fresh basil (a chiffonade)

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).

Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

nutrition information (per serving): 
Size : based on four servings; Calories (kcal): 430; Fat (g): fat g 35; Fat Calories (kcal): 310; Saturated Fat (g): sat fat g 5; Protein (g): protein g 6; Monounsaturated Fat (g): 25; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 450; Cholesterol (mg):cholesterol mg 0; Fiber (g): fiber g 10;

PHOTO: JAMIE FRANCIS
recipe and article: http://www.finecooking.com/recipes/roasted-ratatouille.aspx

Organic Food Delivery Service in LaSalle County Illinois

Hello and welcome to NaturOganics. We are the premier organic food delivery farm and co-op servicing LaSalle and Grundy Counties in Illinois and the surrounding area. Delivery is available in the Ottawa area up to 25 miles or so. See our website for a complete list of where we go, or call us and have us add you to the route. Stay tuned to the blog and we will be posting more about the co-op, recipes and a host of other great organic news.

www.naturoganics.com