CSA Week #8

watermelon, blue berries, black berries, heirloom tomatoes, corn, peaches, granola, green peppers, swiss chard, collard greens, ribs(!), chicken brats, bbq sauce.

Smothered Chicken and Barley

  • 1 t. cumin
  • ¾ t. chili powder
  • ½ t. salt
  • ½ t. cinnamon
  • ½ t. mint
  • 1/8 t. garlic powder
  • 1/8 t. ground red pepper
  • 6 chicken thighs
  • ½ t. vegetable oil
  • 1 ½ cup chopped onion
  • 1 ½ cup chopped red pepper
  • 1 T. soy
  • 3 ½ cups chicken broth
  • 1 ¼ cup barley
  • 1 can tomatoes, drained and diced
  • 6 T. green onion

Coat chicken thighs with spices and brown in oil.  Take chicken out of pan and saute onion and peppers until soft.  Put chicken back in pan, add soy, chicken broth, barley and tomatoes.  Bring to a boil and simmer for 55 minutes.  Stir in green onions when finished.

Shenanoah Spaghetti with Chicken

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Roast Chicken

Alissa taught us this super simple way to roast a chicken that works great every time

Salt and pepper a washed chicken generously inside and out.

Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.

Tie up the legs.

Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.

Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.

Works every time.

Chicken and Wild Rice Casserole

Kirsten Gail

10 servings

  • 2 boxes Uncle Ben’s Wild rice
  • 8 oz. Mushrooms
  • 1 onion chopped
  • ¼ butter or margarine
  • salt and pepper (make sure you put some in because it will need it)
  • 4 cups diced chicken
  • 2 cups canned chicken broth
  • ½ cup blanched almonds
  • ½ pint heavy cream

Sauté mushrooms and onions in butter.  Cook rice according to package directions.  Mix all together.  Bake uncovered for one hour at 350.

Freezes well before or after cooking.

Chicken Stir Fry

Linda Holzheimer

  • 4 half chicken breasts, de-boned, skinned and cut into pieces
  • 2 ½ cups broccoli, cut into florets
  • 1 ½ cups sliced mushrooms
  • 4 green onions, sliced diagonally
  • ½ cup vegetable oil
  • ½ t. garlic powder
  • ¼ t. ground ginger
  • 2 t. sesame seeds
  • ½ t salt
  • 1 cup chicken broth
  • 1 T. cornstarch

Heat ¼ cup of oil in wok and quick cook garlic and ginger.  Add chicken and sesame seeds and stir fry until brown, 4-5 minutes.  Remove from pan.  Heat remaining oil and add vegetables and salt and stir fry until crisp tender.  Mix cornstarch with bouillon, add to wok and stir until thickened.  Add chicken, toss all ingredients together and serve over rice

Chicken Pot Pie

Williams Sanoma



  • 1 ½ cups flour
  • ½ t. salt
  • 8 T. chilled, unsalted butter
  • 4 oz. Cream cheese
  • 1 T. water

Combine flour and salt.  Add butter and cheese until coarse crumbs.  Add water and stir with fork.  Add up to 1 T. more water to make cohesive dough.  Pat into smooth cake and chill for 1 hour.


  • 4 cups chicken stock
  • ½ lb. carrots, peeled and sliced
  • ½ lb. large mushrooms, sliced
  • 4 oz. Unsalted butter
  • 2/3 cup flour
  • ½ cup heavy cream
  • 3 cups diced, cooked chicken
  • ¼ cup parsley, chopped

Boil chicken stock in large stock pot.  Add vegetables and simmer, covered 15 minutes until vegetables are tender.  Remove vegetables and set aside.  Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat.  Melt 4 oz. Butter, then add flour.  Cook and stir 2 minutes to make roux.  Add stock and boil, whisking constantly.  Reduce heat, add cream and simmer for 2 minutes.  Stir in chicken and reserved vegetables.  Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies.  Vent tops.  Place on baking sheet and bake for 20 -25 minutes at 425.