Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Monday, June 30, 2014
CSA Meals 2014: Week 4
Week 4: yellow squash, cucumber, spring onions, mushrooms, beets, lettuce, spinach, blueberries, muenster, rosemary-lavender foccacia, eggs.
Prep:
- wash spinach, beet greens, lettuce, and pack in tupperware with layers of paper towels
- wash and chop beet stems
- hard boil eggs
- wash and chop spring onions
- eat blueberries and munster
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Meal: Green burritos
Tortilla
Leftover stew meat, sliced thin
Provolone
Avocado
Beet greens
Spinach
Scallions
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Meal: Stir fry
Bacon fat, salt, balsamic
Manzanilla olives
Kale, green beans, beet stems, spring onion
Canellini beans
Sauce: yogurt, lime, cucumber
Served with three cheese tortellini
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Many Meals: Stuffed Braided Breads Inspired by http://imgur.com/a/2tFbp
For these bread thingies, I used the dough from Smitten Kitchen's Braided Lemon Bread , but omitted the 1/4 sugar in the dough.
Savory Veggie Filling:
Mushrooms
Beet stems
Sad leftover turnip
Spring onion
Beet greens
All sauteed in:
Bacon fat
Garlic
Balsamic
Spread on the braid base and topped with:
Cheese
Refried beans
Peanut Chicken Filling
Sauce:
Peanut butter
Lime juice
Garlic
Soy sauce
Fish sauce
Sesame oil
Chicken
Spring onions
Spinach
Cooked the chicken, then sauteed in sesame oil with the spring onions and spinach. Tossed all with the peanut sauce to coat.
Nutella mint filling:
Nutella
Chocolate mint, sliced fine
Aww yeeah.
Baked at 375F for a little over a half an hour.
I made four bread doohickies from the single dough batch, so the dough was quite thin. The size is much better for our purposes, though - more like single meals. I made 2 of the peanut chicken, one savory veggie, and one nutella and mint. So tasty.
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We planted some of last year's overwintered withered potato blobs. The plants looked alright for a while, then started to look a bit peaked, so I was dubious about the state of the plants and if they were truly potatoing deep down inside. I have read that you can actually do multiple (planned) harvests, so I took a peek. I love harvesting potatoes, it's like searching for Easter eggs!
Sure enough, they had been potatoing.
I replanted the tops - I'm curious if they'll reboot.
CSA Meals 2014: Week 3
Week 3: spinach, cucumbers, potatoes, apples, green beans,yellow squash, lettuce, blueberries, manygrain bread, eggs.
Prep:
- wash spinach and lettuce
- pack spinach and lettuce in tupperware with lots of paper towels
- put potatoes in a dark cabinet
- eat blueberries
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Meal: Kitchen sink salad
Lettuce
Apple (tossed in lime juice)
Cucumber
Avocado
Brie
Blueberries
Kale stems, green beans, chickpeas (stir fried in garlic sesame oil
Hardboiled egg
Toasted sunflower seeds
If this salad were any more decadent, you'd have to eat it with a spoon.
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Meal: Cheese melt veggie and egg bowl
Spring onion
Kohlrabi
Kale
Garlic sesame oil
Provolone
Hard boiled egg
Chop veggies, stir fry a little in oil. Heap veggies in center of pan, lay provolone slice on top, wait for it to melt. Chop egg small and stir fry it all around to warm egg. Crazy salt to taste.
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Many meals: Tom ka gai with even more vegetables
Chicken stock
Ginger
Lemongrass
Fish sauce
Lime juice
Green beans
Kale
Spinach
Turnips
Radish
Yellow squash
Baby corn
Rice
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Meal: Balanced Bowl
Egg noodles
Spinach
Steamed zucchini
Braised Stew beef
Monday, June 16, 2014
CSA Meals 2014: Week 2
Week 2: Kale, kohlrabi, bean sprouts, turnips, lettuce, spring onions, zucchini, blueberries, bread, eggs.
Prep:
- wash kale, rip leaves off of stems
- rip stems off of kohrabi bulbs
- chop all the stems into wee pieces
- pack everything in tupperware
- hardboil some eggs
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Meal: CSA Fritters
1 Turnip, grated
1 Kohlrabi, peeled and grated
1 Onion, mandolined and chopped
1 Beet, sliced fine
2 Potato, grated
Lots of kale, ripped up and chiffonaded
Handful of Beet stems, finely sliced
1 Radish , finely sliced
Egg
Salt, pepper
Some white whole wheat flour for glue
Mixed all together, fried in bacon fat, served with garlic-lime yogurt sauce. SO TASTY and deals with leftovers and kohlrabi + turnips. Could have doubled the amount of kohlrabi and turnip and radish, really.
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Meal: Green things with parmesan and nuts
Kohlrabi greens
Kale stems
Radish
Asparagus
Bean sprouts
Peanut oil
Garlic
Balsamic
Parmesan
Pepitas
Stirfry everything except the parmesan and bean sprouts, add those after removing from heat.
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Many meals: Tom ka gai with veggies
A chicken
Lemongrass
Ginger
Limes or lime juice
Fish sauce
Mushrooms
Kale stems
Turnips
Spring onions
Baby corn (or regular corn)
Rice
Coconut milk
Get a chicken (cooked, or roast it yourself). Strip meat off the boneses. Make broth by boiling the boneses for a couple hours. Add lemongrass, ginger, chopped limes or lime juice. Boil up to an hour. Remove the lemongrass, ginger, and limes. Add veggies. Once veggies are cooked, add back the chicken. Add rice, simmer until done. Add 1-2 cans of coconut milk.
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Meal: Tom ka gai with more veggies
Sauteed radish, zucchini, kohlrabi kale stems, and more mushrooms. Added to a bowl of the tom ka gai with veggies above.
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Ingredient: Sweet mint water
Stevia has a greenish taste to it. It's fine in baked goods and in anything that has veggies. Ooor… with mint leaves! I cut a big sprig of stevia (trying to get the plant to grow a bit bushier), stripped the leaves off, and dumped them in a jar with a bunch of freshly picked mint leaves (harvested for the same reason). Poured hot water in, shook it up a bunch, let it rest. Shook it up every time I passed through the kitchen.
Tasted. WOW. It's very sweet and minty. I will add it to cookies and things.
Saturday, June 14, 2014
CSA Meals 2014: Week 1 cont.
Two more meals and two desserts this week:
Meal: Sliced beef'n'veggies
Radish, finely chopped
Beet stems, chopped
Asparagus, chopped
Beet greens, shredded
Beef, finely sliced (cooked earlier)
Garlic
Relish
Peanut oil
Stirfry veggies in oil with garlic. Add beef and relish, stir around until heated.
Meal: Bacon-asparagus tilapia
Bacon fat
Asparagus
Capers
Relish
Greens (beet, radish)
Tilapia.
Stirfry veggies in bacon fat. Add tilapia, stirfry until cooked through.
My chocolate mint plant (picked up at Lowes) is growing quite vigorously, as mint is wont to do. Mint is supposed to be harvested regularly to encourage a bushy habit, and conveniently enough, a couple of big sprigs makes enough minced mint leaves to put in a baked dessert...
Dessert: Chocolate Mint Cookies
Almond meal (1/2 c?)
Oats (2 c?)
Flour (1 c?)
Salt (tsp)
Baking powder (tsp)
Cocoa (1/4 cup? 1/3?)
Coffee (1/4 c?)
Butter (1/4 c?)
Almond oil (1/8 cup?)
Olive oil (1/4 c?)
Eggs (3)
Mint (three springs of leaves, chopped)
Chocolate chips (1 c?)
Mix all dry ingredients. Add the eggs, coffee, butter and oils, adding more if necessary until dough is appropriate consistency. Mix in the mint, chocolate chips. Bake at 350 for 12ish minutes.
These things are unspeakably tasty. I baked half the batch and ate ALL OF THEM.
Dessert: Beet Cocoa Mint muffins. Yes, you read that right. Beets.
Olive oil
Flour
Salt
Baking powder
Eggs
Beets
Mint leaves
Cocoa powder (LOTS)
Combine all in bowl. Blend with wand blender until mixed. Bake in buttered pan at 350 until done. Serve with mint chocolate sauce.
These are actually really, really good. The mint and cocoa powder add a certain decadence, while the beet adds sweetness but no veggie flavor. Also, please note that this is basically breakfast: flour, olive oil, eggs, beets. Cocoa powder is perfectly healthy, thank you, and mint leaves are also a plant. A+ dessert!
Meal: Sliced beef'n'veggies
Radish, finely chopped
Beet stems, chopped
Asparagus, chopped
Beet greens, shredded
Beef, finely sliced (cooked earlier)
Garlic
Relish
Peanut oil
Stirfry veggies in oil with garlic. Add beef and relish, stir around until heated.
Meal: Bacon-asparagus tilapia
Bacon fat
Asparagus
Capers
Relish
Greens (beet, radish)
Tilapia.
Stirfry veggies in bacon fat. Add tilapia, stirfry until cooked through.
My chocolate mint plant (picked up at Lowes) is growing quite vigorously, as mint is wont to do. Mint is supposed to be harvested regularly to encourage a bushy habit, and conveniently enough, a couple of big sprigs makes enough minced mint leaves to put in a baked dessert...
Dessert: Chocolate Mint Cookies
Almond meal (1/2 c?)
Oats (2 c?)
Flour (1 c?)
Salt (tsp)
Baking powder (tsp)
Cocoa (1/4 cup? 1/3?)
Coffee (1/4 c?)
Butter (1/4 c?)
Almond oil (1/8 cup?)
Olive oil (1/4 c?)
Eggs (3)
Mint (three springs of leaves, chopped)
Chocolate chips (1 c?)
Mix all dry ingredients. Add the eggs, coffee, butter and oils, adding more if necessary until dough is appropriate consistency. Mix in the mint, chocolate chips. Bake at 350 for 12ish minutes.
These things are unspeakably tasty. I baked half the batch and ate ALL OF THEM.
Dessert: Beet Cocoa Mint muffins. Yes, you read that right. Beets.
Olive oil
Flour
Salt
Baking powder
Eggs
Beets
Mint leaves
Cocoa powder (LOTS)
Combine all in bowl. Blend with wand blender until mixed. Bake in buttered pan at 350 until done. Serve with mint chocolate sauce.
These are actually really, really good. The mint and cocoa powder add a certain decadence, while the beet adds sweetness but no veggie flavor. Also, please note that this is basically breakfast: flour, olive oil, eggs, beets. Cocoa powder is perfectly healthy, thank you, and mint leaves are also a plant. A+ dessert!
Sunday, June 8, 2014
CSA Meals 2014: Week 1
A CSA share is a lot of vegetables, many of which are not your usual fare. For the rest of the CSA season I will document how we deal with all these dang veggies, starting with the week's haul, then detailing what preparation I did after picking up the share, and then the recipes. (We supplement the CSA share with food from farmer's markets and the grocery store, so the recipes aren't limited to the CSA pickup.)
Week 1: Potatoes, apples, mushrooms, kale, beets, radishes, asparagus, lettuce, (traded for more beets), eggs, bread. Good start!
Prep:
- wash kale, rip leaves off of stems. let dry, pack in huge tupperware with a paper towel
- wash beet greens and radish greens, let dry, pack in tupperware with a paper towel
- wash beet and kale stems, pack in tupperware with paper towel
- wash asparagus, set in big mug of water in fridge
- hardboil eggs
- boil beets and potatoes
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Meal: Greened Potato
Garlic sesame oil
Beet greens, chopped
Asparagus, chopped
Great northern beans
Boiled potato, cut in half and the insides kind of mooshed
Cheese, shredded
Stir fry beet greens and asparagus in the garlic sesame oil. Add great northern beans and stir around until heated. Pour over potato and top with cheese.
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Meal: Beets'n'Eggs on Toast
Beet, boiled, peeled, and sliced
Egg, hardboiled and sliced
Mayo
Crazy salt
Hearty bread or toast
Slather bread with mayo. Pile beet and egg on bread. Salt. This is especially good on the many-grain great harvest bread.
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Meal: Beet Asparagus Beef
Beet, boiled peeled chopped
Asparagus, chopped
Beefs, cooked, in whatever form. We had some tough weird steaks that we chopped small against the grain.
Garlic
Peanut oil
Saute asparagus in peanut oil with garlic. Add beet and beef, stir until heated.
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Meal: Curry Lentil Mushroom Kale soup
Celery
Lentils
Bacon fat
Mushrooms (chopped)
Garlic
Kale (chopped)
Sweet potato (cooked)
Lime
Curry powder
Cook lentils in water with celery. While lentils are cooking, melt bacon fat in a pan and add chopped mushrooms, lime, and garlic. Stir around, wait a few minutes, then add kale. Stir to coat, then cover and cook on low for awhile. When the kale is all wilty and cooked, add mixture to the now-cooked lentils. Add sweet potato. Add curry powder to taste.
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Side dish: Greens stir-fry
Butter
Garlic
Balsamic vinegar
Mushrooms, rinsed and chopped
Asparagus, chopped
Boiled radish, chopped
Beet stems, chopped
Saute it all in butter with garlic and balsamic to taste.
Saturday, May 4, 2013
CSA Meals 2013: Week 8
Zucchini, oranges, radishes, onions, green beans, sweet potatoes, spinach, salad greens, sourdough, and strawberry jam.
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Pinkie cheesecake
Sweet potato (3x medium? 2x medium and one small?)
Beet, 1x small
3 eggs
Orange, Juice and pulp and zest
Cream cheese, roughly half a package
Vanilla
Bit of salt
Sliced pound cake for the crust
Lay sliced pound cake in pan, roughly evenly covering bottom. Use wand blender to mix all other ingredients until smooth. Pour over pound cake. Bake at 350 until set.
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Pink potato salad
Potato, chopped
Beet, finely chopped
Hardboiled egg, finely chopped
Zucchini, finely sliced
Green bean, finely sliced
Anything pickled you feel like adding - I put in some finely sliced pickled napa cabbage, pickled onion would be delicious
Mayo + milk
salt
Combine and chill.
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Stir Fry Veggies
Garlic
Peanut oil
Green beans
Garbanzo beans (cooked in crockpot chicken recipe)
Mushrooms
Pickled beet
Pickled onion
Pickled cabbage
Noodles (angel hair)
Ripped lettuce
Chopped peanuts
Stir fry veggies and garbanzo beans in the peanut oil. Add to cooked noodles, top with ripped salad greens and peanuts.
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Infused Honeys
Rosemary infused honey
Coffee infused honey
Lavender infused honey
Put honey in a jar with the desired infusion (coffee beans, lavender buds, rosemary leaves) and wait. Turn the jar periodically. It's hypnotic.
Pictured: slowly draining out the honey.
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Wine stewed cherries and apricots
Cherries
Apricots
Shiraz to cover
Simmer until fruit is all squooshy.
We at this on paneer, it would be delicious with paneer on crepes.
Thursday, April 25, 2013
CSA Meals 2013: Week 7
Zucchini, potatoes, salad mix, green beans, mushrooms, beets, spinach, eggs, and my dear mother and grandmother selected Lemon Lavender Pound Cake instead of bread. O woe.
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Rum sauce for lemon-lavender pound cake
Rum
Cream
Bit of brown sugar
Bit of flour
Heat the cream and rum, stir in brown sugar. Sprinkle flour into cream and stir well. Heat gently until a bit thickened.
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Pickled Beets'n'Onions
Boil beets until easily pierced with a fork. Slice into small chunks.
Add sliced onion, sliced beets to the pickling cabbage (from last weeks).
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Lazy Paneer
Milk
Vinegar
Pour milk into microwave safe bowl. Add 1 tsp vinegar per cup of milk. Heat. Stir. Spoon curds into strainer. Drain more time for firmer curds, less time for more spreadable curds.
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GreenProtein Sauce
Bacon fat
Garlic
Beet greens
Spinach
Almonds
Balsamic
Cannellini beans
Olive oil
Water as needed for blending
Melt bacon fat in large pot, add garlic. Add beet greens and spinach and scoot them around until wilty. Combine everything in blender.
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Beet Stem Stirfry
Green beans
Beet stems
Hardboiled egg
Mushroom
Pickled napa cabbage (from previous weeks)
Peanut oil
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Garlicky Green Beans
Green beans
Garlic
Manzanilla olives
Peanut oil
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Lazy meal: soba noodles with peanut sauce
Peanut butter
Fish sauce
Soy sauce
Lime juice
Ginger powder
Brown sugar
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Coupla Stirfry meals
Sweet potato, onion, what the heck else; with ripped up salad greens and bean thread noodles. I MADE THIS BOWL.
Peas, corn, bell pepper, carrot, mushroom, zucchini, pickled cabbage; with meatballs, ripped up salad greens, and rice vermicelli noodles. I LOVE THIS BOWL.
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helping!
Saturday, April 13, 2013
CSA Meals 2013: Week 5
Chard, apples, onions, oranges, mushrooms, sweet potatoes, sugar snap peas, parmesan sourdough, eggs.
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Mildly Green Meatballs
~ 2lbs ground beef
2 eggs
Several dashes of Worcestershire sauce
Couple handfuls of spinach, wilted in the microwave and lightly blendered
Many shakes of parmesan
Combine all ingredients and form into meatballs. Bake at 350 for 20 minutes or until cooked through.
Word to the wise: if you purchase fattier meat, because it on sale, bake these in a dish with sides. Cleaning rendered fat off of an oven heating element is No Fun.
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Wine fruit sauce
Wine
Oranges
Tangerines
Apricots
Cut peel off of oranges and tangerine, slices into chunks. Add oranges, tangerines, and apricots to wine and stew until chunks are falling apart. Wand blend into a sauce.
We ate this on an unsweetened sweet potato pie.
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Green sauce
bacon fat
chard
spinach
parmesan
Wilt spinach and chard in bacon fat. Wand blend. Add parmesan to taste.
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Red sauce
Tomato
Olive oil
Rosemary
Thyme
Garlic
White wine
Combine all and simmer until tomatoes all apart. Wand blend.
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Stop and Start Shepherd's Pies
Start pie:
Green sauce
Onions, carmelized by cooking in oil for awhile
Parsnip, fried in peanut oil until tasty
Zucchini & mushroom, sliced and cooked in peanut oil until softish
Turkey, shredded
Mashed potatoes
Stop pie:
Red sauce
Onions, carmelized
Celery, lightly sauteed in peanut oil
Peas, frozen
Turkey, shredded
Mashed potatoes
For each pie, layer in a pie crust (or a pie pan) in order of ingredients. Smoosh mashed potatoes in a general layer on the top to sort of .. seal it. I covered each with saran wrap, then a bag, and froze.
Bake ~30min at 350 or until mashed potato tips turn brown and pie is heated through.
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Corn dog muffins
1 c white whole wheat flour
1 c cornmeal
2 eggs
Blob of honey
1/2 c olive oil
1 c milk +1 tsp vinegar (let sit for a few minutes before adding)
Small slices of cheese
Hot dogs cut into rounds
Mix everything but the cheese and hot dogs. Fill muffin cups halfway, then drop hot dog slices and a slice of cheese on top of the batter, then cover with more batter. Bake at 375 for 24 minutes.
Grapefruit paneer muffins
Grapefruit (zest, some pulp, juice)
Paneer (from 4 c whole milk + 4 tbsp vinegar + 4 min in microwave)
1/2 c olive oil
1/2 c applesauce
2 c www flour
2 eggs
3/4 tsp baking soda
3/4 tsp salt
Vanilla
Combine all ingredients and spoon into muffin cups. Bake at 350 for 24 minutes or until knife comes out clean.
Muffin tins, bake at 350 20-24 min
Thursday, April 4, 2013
CSA Meals 2013: Week 4
Spinach, kohlrabi, potatoes, brussels sprouts, grapefruit, bean sprouts, parsnips, garlic, rosemary lavender bread, and colby jack cheese.
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Sweet Potato Pie II: The Revenge of Sweet Potato Pie
Medium sweet potato
3 eggs
3/4 c Condensed milk
Looots of vanilla
< 1/4 c brown sugar
Graham cracker crust
Wand blend all ingredients, pour into crust. Bake at 350 for 40 min or until no longer jiggly.
Smoother, but I liked the bit of orange in the last one. Will try another this week.
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Pickled cabbage
Shredded napa cabbage
Salt
Brown sugar
Candied ginger chunks
Apple cider vinegar
Pack cabbage into a large glass jar, wedging a few candied ginger chunks in as well. Pour in salt and sugar, fill with apple cider vinegar. I didn't have quite enough vinegar, so I topped it off with some tea. Stick in fridge, wait a few days, sampling occasionally.
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Root veggie shin stew (crock pot)
Beef shin
Parsnip
Kohlrabi
Cabbage
Tomato
Olive oil
Garlic
Balsamic vinegar
Dash of soy sauce
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Spinach Potato Cakes
Bacon fat
Onion, finely sliced
Garlic
Coarsely chopped spinach, steamed until wilted and sad
Potato, mostly mashed
Mozzarella
Cornmeal or bread crumbs
Combine onion, garlic, spinach, potato, and mozzarella. Mix well. Form into patties, coat with cornmeal/bread crumbs, and fry in bacon fat.
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Root Soop
Cabbage, shredded
Parsnip, sliced small
Kohlrabi, sliced small
Potato, cubed
Onion, sliced small
Garlic, couple of cloves
Lentils, ~1-2c
Rosemary
Thyme
Mustard
Dill (by mistake, I thought it was the rosemary jar)
Butter, 1 knob
Boil the potatoes in water, then plopped remainder of ingredients into water. Boil until suitably cooked.
It tastes a little like curry??
Thursday, March 28, 2013
CSA Meals 2013: Week 3
Cabbage, bean sprouts, grapefruit, oranges, spinach, sweet potatoes, eggs, mushrooms, and parmesan sourdough bread.
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Sweet Potato Pie
Large sweet potato, boiled and smashed
3 eggs
Maple syrup
Vanilla
Innards (juice and pulp) of 1 orange
Blend all ingredients with wand blender. Pour into pie shell and bake at 425 for 10 min, then reduce to 350 until done (30-40 min).
This is tasty, but it needs something else. Experiments to follow.
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Spinach Sauce
Butter, olive oil
Spinach
Garlic
Mayo
Mozzarella
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Spinach Sauce II: The Return of Spinach Sauce
Bacon fat
Spinach
Manzanilla olive juice
Mozzarella
Thursday, March 21, 2013
CSA Meals 2013: Week 2
Potatoes, turnips, onions, apples, brussels sprouts, tangerines, oranges, acorn squash, eggs, and sesame bread.
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Bacon Apple Balsamic Turnips
Bacon
Apple
Turnip
Balsamic vinegar
Garlic
Lay bacon in baking dish and bake at 350 until your desired crispiness (10-30 min, depending on the bacon and your oven).
Meanwhile, chop turnip and apple, add minced garlic and balsamic vinegar. Toss to coat.
Remove bacon from pan, let drain on paper towels. Add turnip mixture to the pan and stir well to coat in bacon fat. Return pan to oven and cook until soft, ~25-30 min.
Chop bacon and mix with baked turnip mixture.
We ate this mixed with a mild barley stew. FABULOUS.
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Orange vanilla muffins
2 c white whole wheat flour
Innards of 2 oranges, seeds removed and wand blended
Vanilla (lots)
1 tsp salt
1 tsp baking soda
1/4 c sugar
1/2 c olive oil
2 eggs
Mini chocolate chips
Mix everything except chocolate chips. Grease a small pan with olive oil and pour/scoop batter into it. Sprinkle with mini chocolate chips. Bake at 350 for 25 min.
This smelled HEAVENLY but the orange taste was very faint in the final product. It was also a little on the dry side. Maybe another orange / another egg? Orange zest? Orange-infused cream cheese folded into the batter?
Wednesday, March 13, 2013
CSA Meals 2013: Week 1, part II
Tangy grapefruit sauce
Grapefruit (juice + pulp, wand blended)
Garlic cloves
Dried apricots
Ginger chunks
Balsamic vinegar
White wine
Combine in saucepan and simmer until reduced. Excellent on tilapia.
I poured off the delicious liquid to use as a sauce, and kept the solids in the pan. I smashed the solids into a smooshy lump, then added a lot of olive oil and simmered for awhile. I used the infused olive oil in the next recipe:
Tangy Kale Pesto
Kale, washed
Olive oil
Garlic
Balsamic vinegar
Cheese (parmesan is ideal, I used four-cheese shredded mix)
Boil large pot of water. Blanch kale until bright green, ~30s-1m.
In blender, combine kale with olive oil, garlic, balsamic vinegar, and cheese. Blend until smooth (ish).
Other pleasant additions: white wine, mustard, nuts.
We ate this on egg noodles with meat from the shin stew.
Carroty Cookies
1/2 c olive oil
3 eggs
2 t vanilla
~1/2 c carrot puree
1/2 c applesauce
1/4 c brown sugar
1 3/4 c flour
1 t baking soda
1 t salt
3 c oats
Choc chips
Bananas Foster Pie Doesn't include any CSA food, but dang it's tasty.
Bananas
Rum
Maple syrup
Sliced almonds
Graham cracker pie crust (or baked pastry pie crust)
Slice bananas into rounds, mix with enough rum that the mixture is entirely coated but not sopping. Spoon into pie crust and drizzle with maple syrup, sprinkle with sliced almonds. Bake at 350 until hot, roughly 20-30 min. Serve with vanilla ice cream.
Grapefruit (juice + pulp, wand blended)
Garlic cloves
Dried apricots
Ginger chunks
Balsamic vinegar
White wine
Combine in saucepan and simmer until reduced. Excellent on tilapia.
I poured off the delicious liquid to use as a sauce, and kept the solids in the pan. I smashed the solids into a smooshy lump, then added a lot of olive oil and simmered for awhile. I used the infused olive oil in the next recipe:
Tangy Kale Pesto
Kale, washed
Olive oil
Garlic
Balsamic vinegar
Cheese (parmesan is ideal, I used four-cheese shredded mix)
Boil large pot of water. Blanch kale until bright green, ~30s-1m.
In blender, combine kale with olive oil, garlic, balsamic vinegar, and cheese. Blend until smooth (ish).
Other pleasant additions: white wine, mustard, nuts.
We ate this on egg noodles with meat from the shin stew.
Carroty Cookies
1/2 c olive oil
3 eggs
2 t vanilla
~1/2 c carrot puree
1/2 c applesauce
1/4 c brown sugar
1 3/4 c flour
1 t baking soda
1 t salt
3 c oats
Choc chips
Bananas Foster Pie Doesn't include any CSA food, but dang it's tasty.
Bananas
Rum
Maple syrup
Sliced almonds
Graham cracker pie crust (or baked pastry pie crust)
Slice bananas into rounds, mix with enough rum that the mixture is entirely coated but not sopping. Spoon into pie crust and drizzle with maple syrup, sprinkle with sliced almonds. Bake at 350 until hot, roughly 20-30 min. Serve with vanilla ice cream.
Tuesday, March 12, 2013
CSA Meals 2013: Week 1
First CSA week of the season! This is the 'early bird' season from the delightful Breezy Willow Farms.
Oranges, apples (Jonagold and Red), grapefruit, carrots, kale, beets, sweet potatoes, mushrooms, eggs, rosemary-lavender bread.
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Sweet and Savory Grapefruit Sauce
Juice of 2 grapefruits
4 cloves garlic
6 - 8 dried apricots
4 - 6 chunks of candied ginger (or regular ginger for a tangier sauce)
Simmer all ingredients together until the liquid is sufficiently flavored and reduced.
GRAPEFRUIT INTERACTS WITH MANY MEDICATIONS. If you presently take a medication that instructs you not to drink grapefruit juice, please do not make this recipe. If you take one of these meds and you drink grapefruit juice anyway, please do not change your grapefruit-consuming habits but do talk to your doctor.
This is so decadent. We poured it over tilapia and sweet potato.
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Wine-stewed fruit sauce, v2
Frozen Peaches
Dried apricots
Red wine
Stew in red wine until fruit is all soft and wine has reduced and thickened.
POUR OVER VANILLA ICE CREAM. Seriously, this is so tasty I don't even know what to do.
Alternative: eat peaches and apricots, then pour liquid over vanilla ice cream.
Oranges, apples (Jonagold and Red), grapefruit, carrots, kale, beets, sweet potatoes, mushrooms, eggs, rosemary-lavender bread.
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Sweet and Savory Grapefruit Sauce
Juice of 2 grapefruits
4 cloves garlic
6 - 8 dried apricots
4 - 6 chunks of candied ginger (or regular ginger for a tangier sauce)
Simmer all ingredients together until the liquid is sufficiently flavored and reduced.
GRAPEFRUIT INTERACTS WITH MANY MEDICATIONS. If you presently take a medication that instructs you not to drink grapefruit juice, please do not make this recipe. If you take one of these meds and you drink grapefruit juice anyway, please do not change your grapefruit-consuming habits but do talk to your doctor.
This is so decadent. We poured it over tilapia and sweet potato.
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Wine-stewed fruit sauce, v2
Frozen Peaches
Dried apricots
Red wine
Stew in red wine until fruit is all soft and wine has reduced and thickened.
POUR OVER VANILLA ICE CREAM. Seriously, this is so tasty I don't even know what to do.
Alternative: eat peaches and apricots, then pour liquid over vanilla ice cream.
Thursday, March 7, 2013
Winter cooking
Lots of cooking lately! Here's an assortment of recipes that I remembered to write down.
Main Courses
Beer-Roasted Turkeyturkey, defrosted
beer
butter
chicken, turkey, or veggie broth
Arrange turkey in deep roasting pan. Put pats of butter on top of turkey, drizzle with beer, beer and butter inside turkey. Do not cover the turkey.
Bake 20min at 450, then lower to 250.
After half an hour or an hour, add some more beer to the pan and add about a third or quarter cup of broth.
Periodically baste turkey with beer/butter/brother mix in roasting pan.
Cook until thermometer pops out.
The meat from this recipe turns out deliciously moist and flavorful, and the drippings are surprisingly sweet - and delicious. Be sure to make gravy from the liquid remaining in the roasting pan.
Gravy: drippings, some wine, some boiling stock, whisked in flour.
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Shepherd's Pie
Combine:
butter
onions
celery
carrots
broccoli
curry powder
salt
broth
rosemary
thyme
Simmer until veggies are slightly soft.
Whisk in some mashed potatoes to thicken.
Add:
frozen corn
frozen peas
shredded turkey
Pour into pie pan.
Mix together:
mashed potatoes
green onions
greek yogurt
Cover top surface with this mixture.
Bake at 350 until mashed potatoes brown on top.
This freezes very well.
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Tilapia Not-Actually-Ceviche
zucchini, chopped fine
onion, chopped fine
tomato, chopped fine
lime
sour cream
cooked tilapia (microwaved is quick and easy)
Combine all ingredients and mix well to coat.
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Corndog Loaves
small loaf pans, roughly the length of the hot dogs
Hot dogs/sausage (this is pork and cheddar)
1 c self-rising cornmeal
1 c white whole wheat flour
1 c milk + 1 T white vinegar (pseudo-buttermilk - let sit for a few minutes before mixing in)
1.5 T honey
1/2 c olive oil
2 eggs
Cheese
Blob into pans, add hot dog, blob more on top. 1 recipe makes 3 little pans
Bake at 375-400 for 35 min or until tops are browned and knife comes out clean. Serve topped with cheese.
Ratio of corn to dog was a bit too high. We ate one each on baking day, then froze the rest. They reheat quite well. I have a sneaking suspicion that mixing shredded cheese into the batter would be even more delicious.
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Frittatalets
eggs, beaten
finely chopped veggies (we used tomatoes and green beans)
garlic
crazy salt or other savory spices
Combine all ingredients. Spray muffin tins or mini muffin tins with olive oil. Spoon mixture into muffin tins. Bake at 350 for 20 min or until eggs are set.
We ate these with rounds of rosemary-olive bread. They freeze very well, easy to pop out and reheat for breakfast.
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Desserts
Red wine simmered peachesfresh or frozen peaches
red wine
vanilla ice cream
Combine peaches and wine in a small saucepan and simmer until peaches are soft and wine has thickened a bit. Lovely on its own, amazing with vanilla ice cream.
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Blueberry French toast bake
4 eggs
1 1/2 C milk
allspice
vanilla
french bread rounds, unpleasantly dry or toasted
blueberries
maple syrup
Beat eggs, milk, vanilla, and allspice together. Add french bread rounds and let soak until the rounds are a little bit soft. Add blueberries and arrange in pan.
Bake at 350 until custard bit is set. This one took 35 minutes. Serve drizzled with maple syrup.
(For a more dessert-y, sweeter recipe, mix a tablespoon or two of maple syrup in with the milk and egg mixture.)
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Emergency Peach-Berry Pie
frozen peaches, broken into small pieces
frozen pureed mixed berries
blueberries
whatever other fruit is available
Combine ingredients. Pour into pie shell. Bake until sufficiently set or until pie shell browns.
This actually turned out to be very, very tasty, despite the lack of added sugar and/or gelatinizing ingredients. No picture because we ate it too fast.
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Lazy Man's Bananas Foster
banana, cut into rounds
rum
maple syrup
almond bits, raw or toasted
Combine in bowl and microwave ~30-50 sec. Stir well and add ice cream if desired.
Saturday, November 17, 2012
CSA Meals: Week 24 (pickup)
Missed a week due to Sandy, and then another week due to schedule conflict. This was the final week!
Beets, green beans, sweet potatoes, mushrooms, garlic, onions, carrots, apples, brussels sprouts, bread, cider, eggs, honey, and caramel corn. We also bought a bunch of frozen meats.
So far I've just stirfried green beans and brussels sprouts in olive oil and garlic, with sausage. And of course eaten a bunch of apples with cheese.
Beets, green beans, sweet potatoes, mushrooms, garlic, onions, carrots, apples, brussels sprouts, bread, cider, eggs, honey, and caramel corn. We also bought a bunch of frozen meats.
So far I've just stirfried green beans and brussels sprouts in olive oil and garlic, with sausage. And of course eaten a bunch of apples with cheese.
Thursday, October 25, 2012
CSA Meals: Week 21 (pickup)
Carrots, sweet potatoes, spinach, brussels sprouts, turban squash, mushrooms, apples, bread, eggs, and we bought some of their delicious colby cheese.
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Turnip Cauliflower Curry Soup
turnip, sliced
cauliflower, floretted
olive oil
butter
onion, sliced
garlic, minced
white potato, chopped
sweet potato, chopped
water or stock
- Toss cauliflower florets in olive oil and roast (375 for half hour ish, maybe longer depending on your floret size)
- Saute turnip, onion and garlic in butter and/or olive oil
- Add chopped potato (white and sweet), cauliflower, ginger, curry powder / cumin / similar spices to taste.
- Add water or stock. Cook until potatoes are all soft and turnip is not bitter. Blend to smooth consistency and check spice levels, adding as need be.
This is a gently flavored soup, v. tasty with bread and apples and cheese.
I completely failed to add some of the new goodies. Were I to make this again, I would add:
carrots, chopped
mushrooms, sliced
apple??
Monday, October 22, 2012
CSA Meals: Week 20 (continued)
Maple Rum Pumpkin Pie adapted from http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pie-104200
Pumpkin puree (1.5c)
Maple syrup (roughly 1/6 c)
Honey (roughly 1/6 c)
Rum (a nice big splash)
Brown sugar (2-4 T)
Evaporated milk (3/4c)
Eggs (2)
Cloves, allspice, nutmeg (two shakes of each)
Salt (a little less than 1 t)
All purpose flour (3.5 t)
Mix all well and pour into pie crust (I used a graham cracker crust). Bake at 350 for an hour.
The aroma of this is just heavenly. The rum mixed with maple and the notes of pumpkin...ahhhh.
CSA Soup
Part 1:
1 knob butter
Stew beef
Onion, chopped finely-ish
Garlic, minced
Tomatoes, chopped fine
Potato, chopped
Sweet potato, chopped
Rosemary
Barley
Water
Part 2:
Green beans, cut into 1cm sections
Corn, we used frozen from previous weeks
Cabbage, sliced into small bits
Salt to taste
Melt butter in large stock pot. Add stew beef and saute until browned. Add remaining ingredients in part 1 and enough water to cover by a couple of inches. Simmer until beef and potatoes are starting to soften. Add ingredients in part 2 and simmer until green beans and cabbage are at your preferred doneness.
I love this general recipe because it produces a huge pot of soup, it's delicious, it's open to a variety of additional ingredients and seasonings, and uses a ton of CSA stuff. Probably could have snuck turnips in at the very beginning as well.
Pumpkin puree (1.5c)
Maple syrup (roughly 1/6 c)
Honey (roughly 1/6 c)
Rum (a nice big splash)
Brown sugar (2-4 T)
Evaporated milk (3/4c)
Eggs (2)
Cloves, allspice, nutmeg (two shakes of each)
Salt (a little less than 1 t)
All purpose flour (3.5 t)
Mix all well and pour into pie crust (I used a graham cracker crust). Bake at 350 for an hour.
The aroma of this is just heavenly. The rum mixed with maple and the notes of pumpkin...ahhhh.
CSA Soup
Part 1:
1 knob butter
Stew beef
Onion, chopped finely-ish
Garlic, minced
Tomatoes, chopped fine
Potato, chopped
Sweet potato, chopped
Rosemary
Barley
Water
Part 2:
Green beans, cut into 1cm sections
Corn, we used frozen from previous weeks
Cabbage, sliced into small bits
Salt to taste
Melt butter in large stock pot. Add stew beef and saute until browned. Add remaining ingredients in part 1 and enough water to cover by a couple of inches. Simmer until beef and potatoes are starting to soften. Add ingredients in part 2 and simmer until green beans and cabbage are at your preferred doneness.
I love this general recipe because it produces a huge pot of soup, it's delicious, it's open to a variety of additional ingredients and seasonings, and uses a ton of CSA stuff. Probably could have snuck turnips in at the very beginning as well.
Saturday, October 20, 2012
CSA Meals: Week 20 (pickup)
Spinach, broccoli, cauliflower, green beans, red delicious apples, golden delicious apples, turnips, turban squash, bread, and apple cider.
Two notes on this week's haul:
First, I love these red delicious apple. They're actually delicious, instead of all bland and mealy like the storebought kind.
Second, nobody loves turnips. The trade-in box, where you can trade one of your items for somebody else's rejected items, was filled with turnips.
:(
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Spinach-turnip sauce
Butter
Spinach, washed
Turnip, sliced
Mushrooms, sliced
Garlic, minced
Olive oil, lots
Mayo
Mustard
Turnip, sliced
Mushrooms, sliced
Garlic, minced
Olive oil, lots
Mayo
Mustard
Melt a knob of butter in a large stockpot. On mediumish heat, add turnips and scoot around a little. Add mushrooms, garlic, and spinach. Cover and let cook, stirring occasionally, until spinach collapses into a miserable little heap. Add olive oil and stir. When turnips are soft, blend all to a sauce-like consistency. Add mayo and mustard to taste.
TASTY. When gently but thoroughly cooked, the turnips lose their bitterness
Meal: tricolor pasta with spinach-turnip sauce, chickpeas, and shredded cheese.
Wednesday, October 17, 2012
CSA Meals: Week 19 (pickup)
Sweet potatoes, onions, Granny Smith apples, Jonagold apples, carnival squash, brussels sprouts, mushrooms, broccoli, eggs, rosemary-lavender bread.
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Cook bacon, rendering lots of fat. Slice brussels sprouts into quarters (or eighths, if they're really big) and fry in the bacon fat. Add a wee bit of water, cover, and let steam until done.
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Pasta
Chickpeas
Tomato sauce (from previous weeks)
Corn
Bacon-simmered brussels sprouts
Toss all in large pot.
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Squash chocolate chip bread
Make zucchini bread recipe with carnival squash. It's very sweet squash, so the combo works nicely.
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Chopped potato
quartered brussels sprouts
olive oil
frozen corn
Cook the potato and brussels sprouts in the olive oil until soft. Add corn and continue cooking until corn is heated through. Add sausage or beans for more protein.
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Shockingly decadent roasted broccoli
Cut broccoli into small florets, and toss in olive oil. Sprinkle with salt. Roast at 375-400 for 10-25 minutes or until broccoli is slightly soft and carmelizing around the edges.
This stuff is basically dessert.
Friday, October 5, 2012
CSA Meals: Week 18 (pickup)
Corn, brussels sprouts, potatoes, turnips, tomatoes, red delicious apples, golden delicious apples, acorn squash, eggs, bread.
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Bacon-Ginger Root Veggie Soup
Corn cob stock
Garlic, minced
Onion, chopped
Sweet potato, chopped
Turnip, chopped
Chunk of ginger root
Strip of bacon
Other spices (salt, rosemary? Rosemary would be great) to taste
Simmer everything together until turnip is no longer bitter and sweet potato is soft. Puree with wand blender.
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Beer bread with mozzarella and mustard: beer bread from http://www.food.com/recipe/beer-bread-73440
3 c flour: (2 bread, 1 wwh)
1 tsp salt
Couple tsps sugar
3 t baking powder
Bottle of Old Rasputin
Brushed surface with cream, bake ~1hr at 360. Let cool for 15 min before slicing.
Top with mustard and a slab of mozzarella. We ate this entire loaf in a day.
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Granola:
Oats, ~2 c
Flax meal, ~1/4 c
Walnuts, ~1/3 c
Almonds ~1/3 c
Salt, 1 tsp
Honey, bit less than a 1/4 c
Olive oil, ~1/4c
Water, ~1/4 c
Vanilla, couple of blobs - 1/2 tsp? 1 tsp?
Mix dry ingredients in largeish bowl, wet ingredients in small bowl. Add wet to dry and mix with a large whisk until moisture is evenly distributed. Spread onto aluminum-foiled pans in thin layers. Bake at 300, stirring around every 10min or so. My oven has a bad hot spot, so I rotated the pans a lot. Granola is done when dry and golden.
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Bacon Carnival:
Carnival squash, roasted
Bacon
Savoy caggage
Cook bacon in pan until there's plenty of rendered fat. Remove bacon and chop into bits. In remaining bacon fat, add sliced cabbage with a little water, sugar, and salt. Remove cabbage, add squash to pan. Stir around squash until heated through, then re-add cabbage and bacon.
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