So thus far I haven't encountered too many radishes in my CSA shares. In fact, I think I got the first ones during my winter share with Garden of Eve. I also got some in my first Sunnyside CSA share.
Basically, I had no idea what to do with them. Mostly, I'd just slice them up and put them in Mexican Mush (beans, veggies, cheese and sometimes meat) and a Mexican inspired salad. I got the idea from my fav restaurant in BillyBurg (and probably my fav restaurant in NYC) Taco Chulo. (And, hello! Doesn't that picture of a radish flower coming out of nachos look scrumptous!) But the truth is that I could have happily done with out them.
Well last Saturday, a fellow coordinator with the Greenpoint-Williamsburg CSA let me on her on secret recipe for liking radishes. A sandwich!
Radish Sandwich
The recipe is simple: Place a few radishes, sliced thinly, on a baguette with butter and sea salt (a good amount of salt).
A wa-la. Delicious radishes. Who knew?
Sunday, June 21, 2009
Friday, June 19, 2009
Thursday, June 4, 2009
First Sunnyside CSA pick up!
Today was the first pick up for the Sunnyside CSA. I am desperately in need of the good habits that come with CSA pick ups.
In my first share:
Lettuce
Arugula
Beets
Turnips (all of which I gave to my share partner and I got the beets! yay!)
Radishes
Rhubarb
Strawberries
The question on my mind: What are some breakfast recipes for CSA veggies?
In my first share:
Lettuce
Arugula
Beets
Turnips (all of which I gave to my share partner and I got the beets! yay!)
Radishes
Rhubarb
Strawberries
The question on my mind: What are some breakfast recipes for CSA veggies?
Wednesday, April 29, 2009
The first really hot day summer salad
On Saturday, we got our second to last Winter CSA share. This was the first year it went on for 6 months and I have to say, I was pretty done with winter food. So I was thrilled to come home to bags and bags of greens! Baby kale, baby spinach, baby swiss chard, mixed greens, and pea shoots, oh my!
I stopped by the the health food store in my neighborhood and grabbed a couple carrots and some sharp cheddar among other things. When I got home, I threw them in the food processor using the grating attachment figuring that I'd have left overs ready to go for salads during the week. Then I threw together this salad ... which, since we had just finished moving a fouton, air conditioner, and tv into our aparment, was the best thing ever. So without further adeux ...
The first really hot day summer salad
Bunch of mixed greens
Big handful of pea shoots
Big handful of grated carrots
Smallish handful of grated cheddar cheese
3 T Olive Oil
1 T balsamic vinegar
1 T red wine vinegar
1 T mustard
1 clove of garlic, minced
Put the mixed greens, pea shoots, carrots, and cheese on a cutting board and chop away! When everything is in small, bite-sized pieces, throw into a big bowl.
In a small bowl, whisk the olive oil, vinegars, mustard, and garlic together until fully emulsified. Pour the dressing over the salad and toss. Wa-la!
Bonus: Pinneapple-Black Cherry Spritzer
Black Cherry Juice*
Pinneapple Juice*
Sprite Zero**
Fill the glass about 1/3 with each. Mix. Drink. Delicious
*Any combo of juices or just one type can be used.
** Sparkling water, regular 7-Up or Sprite, or a flavored spritzer (like Whole Foods brand) can be used.
I stopped by the the health food store in my neighborhood and grabbed a couple carrots and some sharp cheddar among other things. When I got home, I threw them in the food processor using the grating attachment figuring that I'd have left overs ready to go for salads during the week. Then I threw together this salad ... which, since we had just finished moving a fouton, air conditioner, and tv into our aparment, was the best thing ever. So without further adeux ...
The first really hot day summer salad
Bunch of mixed greens
Big handful of pea shoots
Big handful of grated carrots
Smallish handful of grated cheddar cheese
3 T Olive Oil
1 T balsamic vinegar
1 T red wine vinegar
1 T mustard
1 clove of garlic, minced
Put the mixed greens, pea shoots, carrots, and cheese on a cutting board and chop away! When everything is in small, bite-sized pieces, throw into a big bowl.
In a small bowl, whisk the olive oil, vinegars, mustard, and garlic together until fully emulsified. Pour the dressing over the salad and toss. Wa-la!
Bonus: Pinneapple-Black Cherry Spritzer
Black Cherry Juice*
Pinneapple Juice*
Sprite Zero**
Fill the glass about 1/3 with each. Mix. Drink. Delicious
*Any combo of juices or just one type can be used.
** Sparkling water, regular 7-Up or Sprite, or a flavored spritzer (like Whole Foods brand) can be used.
Sunday, April 19, 2009
Lamb Steak in Cheddar-Beer-Tomato Gravy with Sour Cream Kale Gnocchi
Lamb Steak in Cheddar-Beer-Tomato Gravy with Sour Cream Kale Gnocchi
1 lb lamb steaks (from 8 O'Clock Ranch)
Salt, Pepper, and Garlic Powder
2 tbsp butter
1 package Gnocchi
1 package frozen kale (from Winter Sun Farms)
1/2 cup of sour cream
1/2 sweet onion, diced
2 tbsp flour
1 cup beer (I used Sam Adams)
1 package of frozen diced heirloom Tomatoes (from Winter Sun Farms)
1/2 block of extra sharp cheddar cheese, grated (the food processor is your friend)
Pre-heat the oven to 425 degrees.
Put the Gnocchi and water in a pot and heat it until boiling. When the Gnocchi float to the top, cook for 2 more minutes. Drain and return to pot.
Heat 1 tbsp of butter in a cast iron pan (required*) over medium-high heat until melted and sizzling. Rub the lamb steaks with salt, pepper, and garlic powder. Sear the steaks in the butter for about 1 minute per side. Put the whole pan in the oven and cook for 6 minutes or until done to your liking.
While the steak is cooking, squeeze the excess water out of the kale. Put the kale in a microwave safe dish and heat on high for 1 minute. When the Gnocchi is done, add the kale and sour cream to the Gnocchi and mix.
After the steak is done, remove the steaks from the pan and put it back on the stove over medium heat. Add the other tbsp of butter and the onions. Cook until the onions soften (a minute or two). Add the flour and stir until the flour is mixed. Add the cup of beer and the package of tomatos. Bring the sauce to a boil then reduce to a simmer. Using a figure 8 motion, stir in the cheddar cheese.
Put the steak and Gnocchi on the plate and pour the sauce over everything!
------
Substitutions: Frozen spinach would work dandy in place of the kale. 2 cans of diced tomatoes is probably about equivalent to my package of tomates.
*If you don't have a cast iron skillet, get one! Just kidding (sort of). Cook the steak however you normally cook steak then.
-----
This was pretty damn good if I do say so myself. The sauce could have been thicker and if I do it again, I'd either use 4 tbsp of flour or only a 1/2 cup of beer or the whole block of cheese or some combination of the three.
1 lb lamb steaks (from 8 O'Clock Ranch)
Salt, Pepper, and Garlic Powder
2 tbsp butter
1 package Gnocchi
1 package frozen kale (from Winter Sun Farms)
1/2 cup of sour cream
1/2 sweet onion, diced
2 tbsp flour
1 cup beer (I used Sam Adams)
1 package of frozen diced heirloom Tomatoes (from Winter Sun Farms)
1/2 block of extra sharp cheddar cheese, grated (the food processor is your friend)
Pre-heat the oven to 425 degrees.
Put the Gnocchi and water in a pot and heat it until boiling. When the Gnocchi float to the top, cook for 2 more minutes. Drain and return to pot.
Heat 1 tbsp of butter in a cast iron pan (required*) over medium-high heat until melted and sizzling. Rub the lamb steaks with salt, pepper, and garlic powder. Sear the steaks in the butter for about 1 minute per side. Put the whole pan in the oven and cook for 6 minutes or until done to your liking.
While the steak is cooking, squeeze the excess water out of the kale. Put the kale in a microwave safe dish and heat on high for 1 minute. When the Gnocchi is done, add the kale and sour cream to the Gnocchi and mix.
After the steak is done, remove the steaks from the pan and put it back on the stove over medium heat. Add the other tbsp of butter and the onions. Cook until the onions soften (a minute or two). Add the flour and stir until the flour is mixed. Add the cup of beer and the package of tomatos. Bring the sauce to a boil then reduce to a simmer. Using a figure 8 motion, stir in the cheddar cheese.
Put the steak and Gnocchi on the plate and pour the sauce over everything!
------
Substitutions: Frozen spinach would work dandy in place of the kale. 2 cans of diced tomatoes is probably about equivalent to my package of tomates.
*If you don't have a cast iron skillet, get one! Just kidding (sort of). Cook the steak however you normally cook steak then.
-----
This was pretty damn good if I do say so myself. The sauce could have been thicker and if I do it again, I'd either use 4 tbsp of flour or only a 1/2 cup of beer or the whole block of cheese or some combination of the three.
Sweet Chili-Soy Glazed Slow Cooker Ribs with Soy Green Beans
Sweet Chili-Soy Glazed Slow Cooker Ribs with Soy Green Beans
For the Ribs:
1/2 cup Sweet Chili Sauce
1/2 cup Soy Sauce
2 tblsp minced garlic
1 lb Spare Ribs (from 8 O'Clock Ranch)
Pour the Sweet Chili Sauce, Soy Sauce, and garlic into the Slow Cooker. Add the ribs. The sauce should be mostly covering the ribs. Cook on low for 8-9 hours. Done. (Gotta love the Slow Cooker!)
For the Green Beans:
Frozen Green Beans (from Winter Sun Farms)
Grape Seed Oil
Soy Sauce
Heat the a skillet or wok with about 1 tbsp of Grape Seed Oil over medium high heat. Add the green beans. When the green beans start to get warm, douse with soy sauce to your liking.
-----
This meal was pretty delicious. Cooking ribs and any toughish meat in the Slow Cooker is amazingly easy and always delicious.
For the Ribs:
1/2 cup Sweet Chili Sauce
1/2 cup Soy Sauce
2 tblsp minced garlic
1 lb Spare Ribs (from 8 O'Clock Ranch)
Pour the Sweet Chili Sauce, Soy Sauce, and garlic into the Slow Cooker. Add the ribs. The sauce should be mostly covering the ribs. Cook on low for 8-9 hours. Done. (Gotta love the Slow Cooker!)
For the Green Beans:
Frozen Green Beans (from Winter Sun Farms)
Grape Seed Oil
Soy Sauce
Heat the a skillet or wok with about 1 tbsp of Grape Seed Oil over medium high heat. Add the green beans. When the green beans start to get warm, douse with soy sauce to your liking.
-----
This meal was pretty delicious. Cooking ribs and any toughish meat in the Slow Cooker is amazingly easy and always delicious.
Wednesday, December 17, 2008
Two Hearty Winter Mac 'n Cheeses
Two winter veggie versions of Mac n Cheese to get you through the long, cold nights.
Cold Season Mac n Cheese
1/2 lb. of pasta
1 lb. of ground lamb (or beef or chicken)
1 bunch of Kale, coarsely chopped
1 turnip
1 butternut squash
1 tbsp Olive Oil
2 tbsp butter
2 tsp dried thyme
1/2 medium onion, diced
3 tbsp flour
2 cups chicken broth
1 cup half and half
2 cups cheddar cheese
1/2 cup Parmesan cheese
Nutmeg
Pre-heat the oven to 400.
Cut the butternut squash in half and scoop out seeds. Place on a roasting pan with a thin layer of water. Roast the squash until the top collapses - about 40 minutes. Once roasted, scoop out the flesh.
Meanwhile, peel the turnip and grate it in a food processor. Add the meat to a pan and begin to cook on medium-high heat. Once the meat begins to brown add the kale and turnip to the pan and cook until the meat is cooked through and the kale is bright green.
While the meat is cooking, add the oil and butter to a pan. Once it's melted, add the thyme and onion. Cook the onions for a minute then add the flour and cook while stirring for another minute or two. Whisk in the stock and then the squash. Once it's evened, stir in the cream and bring the sauce to a bubble. Stir in the cheese and season with salt, pepper, and nutmeg.
Mix the pasta, meat & veg mixture, and sauce together.
Hearty Mac n Cheese
1 box of Mac n Cheese
4 strips of bacon
1 bunch of kale, coarsely chopped.
Make the mac n cheese per directions (or use the recipe above. You can make the sauce with or without the squash. If you don't use the squash, cut the amount of broth in half and/or use milk for all or some of it).
Cook the bacon as you like - as for me, I'm a microwave kind of girl.
Saute the kale in olive oil until bright green.
Mix together. Grate in extra cheese if you like.
Cold Season Mac n Cheese
1/2 lb. of pasta
1 lb. of ground lamb (or beef or chicken)
1 bunch of Kale, coarsely chopped
1 turnip
1 butternut squash
1 tbsp Olive Oil
2 tbsp butter
2 tsp dried thyme
1/2 medium onion, diced
3 tbsp flour
2 cups chicken broth
1 cup half and half
2 cups cheddar cheese
1/2 cup Parmesan cheese
Nutmeg
Pre-heat the oven to 400.
Cut the butternut squash in half and scoop out seeds. Place on a roasting pan with a thin layer of water. Roast the squash until the top collapses - about 40 minutes. Once roasted, scoop out the flesh.
Meanwhile, peel the turnip and grate it in a food processor. Add the meat to a pan and begin to cook on medium-high heat. Once the meat begins to brown add the kale and turnip to the pan and cook until the meat is cooked through and the kale is bright green.
While the meat is cooking, add the oil and butter to a pan. Once it's melted, add the thyme and onion. Cook the onions for a minute then add the flour and cook while stirring for another minute or two. Whisk in the stock and then the squash. Once it's evened, stir in the cream and bring the sauce to a bubble. Stir in the cheese and season with salt, pepper, and nutmeg.
Mix the pasta, meat & veg mixture, and sauce together.
Hearty Mac n Cheese
1 box of Mac n Cheese
4 strips of bacon
1 bunch of kale, coarsely chopped.
Make the mac n cheese per directions (or use the recipe above. You can make the sauce with or without the squash. If you don't use the squash, cut the amount of broth in half and/or use milk for all or some of it).
Cook the bacon as you like - as for me, I'm a microwave kind of girl.
Saute the kale in olive oil until bright green.
Mix together. Grate in extra cheese if you like.
Gorgonzola Ravioli w/ Squash & Kale, & a Creamy Walnut Sauce
Squash, kale, blue cheese, and sage taste like winter to me.
Gorgonzola Ravioli w/ Squash & Kale & a Creamy Walnut Sauce
For the squash --
1 butternut squash
1 turnip (optional)
Olive Oil
Sage
Allspice
Pepper
Pre-heat the oven to 400 degrees.
Peel the squash and cut it into cubes (not necessarily in that order) and peel the turnip and cut into cubes. Place the squash and the turnips in a roasting pan then drizzle with olive oil, sprinkle with a generous amount of sage and pepper and a pinch of allspice. Put the pan in the oven for about 30 minutes until the squash and turnips begin to caramelize.
For the Kale --
1 bunch of Kale
Olive Oil
4 gloves of garlic
1 cup of Chicken Broth (or Vegetable or Beef)
Coarsely chop the Kale. Mince garlic and put it in a pan with with a few tablespoons of oil and the kale. Once the garlic begins to brown, pour in the broth. Cook, stirring occasionally, until the kale turns bright green and most of the broth has evaporated - about 20 minutes. Drain the kale if needed.
For the Ravioli --
1 package of Trader Joe's Gorgonzola Ravioli (What? You think I make ravioli myself? Okay ... I did try a few times and failed miserably).
Cook to directions on package.
For the sauce --
1 cup walnuts
1 piece of bread
1/2 cup of half and half
2 cloves of garlic
Olive Oil
Spread the walnuts out on a pan and toast in the oven with the squash for a few minutes. While the walnuts are toasting, put the bread in a bowl with the half and half. Let the bread stand for a few minutes. Once the walnuts are toasty and the bread moist, put the walnuts, bread (leave any extra liquid), and garlic in a food processor and pulse until uniform and pasty. Slowly pour in olive oil while running the food processor until it's the right consistency.
Put it all together --
Mix the kale, squash, turnips, and ravioli together in a bowl. Add the walnut sauce and mix well. Throw on some cheese if you'd like and mix it in. Then enjoy!
To make vegan - omit the cheese at the end, use regular pasta or non-cheese ravioli, and use soy milk or omit the bread altogether in the walnut sauce.
To make gluten-free - use gluten-free pasta or ravioli or replace pasta with sausage or just have the veggies with the walnut sauce.
Gorgonzola Ravioli w/ Squash & Kale & a Creamy Walnut Sauce
For the squash --
1 butternut squash
1 turnip (optional)
Olive Oil
Sage
Allspice
Pepper
Pre-heat the oven to 400 degrees.
Peel the squash and cut it into cubes (not necessarily in that order) and peel the turnip and cut into cubes. Place the squash and the turnips in a roasting pan then drizzle with olive oil, sprinkle with a generous amount of sage and pepper and a pinch of allspice. Put the pan in the oven for about 30 minutes until the squash and turnips begin to caramelize.
For the Kale --
1 bunch of Kale
Olive Oil
4 gloves of garlic
1 cup of Chicken Broth (or Vegetable or Beef)
Coarsely chop the Kale. Mince garlic and put it in a pan with with a few tablespoons of oil and the kale. Once the garlic begins to brown, pour in the broth. Cook, stirring occasionally, until the kale turns bright green and most of the broth has evaporated - about 20 minutes. Drain the kale if needed.
For the Ravioli --
1 package of Trader Joe's Gorgonzola Ravioli (What? You think I make ravioli myself? Okay ... I did try a few times and failed miserably).
Cook to directions on package.
For the sauce --
1 cup walnuts
1 piece of bread
1/2 cup of half and half
2 cloves of garlic
Olive Oil
Spread the walnuts out on a pan and toast in the oven with the squash for a few minutes. While the walnuts are toasting, put the bread in a bowl with the half and half. Let the bread stand for a few minutes. Once the walnuts are toasty and the bread moist, put the walnuts, bread (leave any extra liquid), and garlic in a food processor and pulse until uniform and pasty. Slowly pour in olive oil while running the food processor until it's the right consistency.
Put it all together --
Mix the kale, squash, turnips, and ravioli together in a bowl. Add the walnut sauce and mix well. Throw on some cheese if you'd like and mix it in. Then enjoy!
To make vegan - omit the cheese at the end, use regular pasta or non-cheese ravioli, and use soy milk or omit the bread altogether in the walnut sauce.
To make gluten-free - use gluten-free pasta or ravioli or replace pasta with sausage or just have the veggies with the walnut sauce.
Saturday, December 6, 2008
First Winter Share Pick Up of the Season
I was very excited today for our first winter share pick up of the season. This year our farm - Garden of Eve - offered a "shopping basket" option for their winter share which would include local grains, diary, and fruit. I couldn't wait to see what we got!
First the veggies:
- Kale
- Collard Greens
- Turnips
- A Massive yellow carrot
- 2 bunches of baby orange carrots
- 1 small head of garlic
Fruit:
- Apples
- Fuji Apple Juice from Red Jacket Orchards
Other Stuff
- Jar of Honey from South Paws Farm
- Kasha
- Cream of Buckwheat
- Hawthorne Valley Farm Yogurt
Since I'm not really a big breakfast cereal fan, especially not hot cereals, I'm trying to figure out what to do with the buckwheat and Kasha. The back of the buckwheat box has a tasty looking recipe for "Cheesy Buckwheat with Green Chilies" which I might try. I also found a recipe for Gluten Free Italian Buckwheat Gnochi. There a few Kasha recipes on the Pocono site which sound good: Kasha and Honey Bread, Applesauce Kasha cookies, and Savory Kasha Apple Suffing.
We are also doing the Winter Sun Farms share which starts in about a week and a half. That one is preserved food from the summer: pureed squash, frozen tomatoes, etc. All and all it's looking to be a yummy, not quite as filled with beets winter of local eating!
First the veggies:
- Kale
- Collard Greens
- Turnips
- A Massive yellow carrot
- 2 bunches of baby orange carrots
- 1 small head of garlic
Fruit:
- Apples
- Fuji Apple Juice from Red Jacket Orchards
Other Stuff
- Jar of Honey from South Paws Farm
- Kasha
- Cream of Buckwheat
- Hawthorne Valley Farm Yogurt
Since I'm not really a big breakfast cereal fan, especially not hot cereals, I'm trying to figure out what to do with the buckwheat and Kasha. The back of the buckwheat box has a tasty looking recipe for "Cheesy Buckwheat with Green Chilies" which I might try. I also found a recipe for Gluten Free Italian Buckwheat Gnochi. There a few Kasha recipes on the Pocono site which sound good: Kasha and Honey Bread, Applesauce Kasha cookies, and Savory Kasha Apple Suffing.
We are also doing the Winter Sun Farms share which starts in about a week and a half. That one is preserved food from the summer: pureed squash, frozen tomatoes, etc. All and all it's looking to be a yummy, not quite as filled with beets winter of local eating!
Tuesday, October 21, 2008
Winter Squash, Kale, & Sausage w/ Gorgonzola Sauce
Winter Squash, Kale, & Sausage w/ Gorgonzola Sauce
1 small delicata squash
1 sweet sumpling squash (feel free to use other types of winter squash or 1 large squash)
1 bunch baby kale (or mature)
1 lb. of sweet italian sausage links
Sage
Rosemary
1 tblsp+ Olive oil
2 tblsp of apple cider vinegar
1 1/2 cup of chicken broth
1 tblsp butter
1/4 onion, diced
2 tblsp of flour
3/4 cup milk
5 oz of Gorgonzola cheese
Pre-heat the oven to 400 degrees F.
Peel and chop the squash. (If using a larger squash, you can boil it until the skin softens before peeling and cutting). Place the squash on a greased pan, season with sage and rosemary, and put in the oven. Bake until soft and the edges are crisp.
While the squash is baking, heat 1 tblsp of oil, 1 cup of chicken broth, and 2 tblsp of apple cider vinegar in a large pan. Add the sausage and cook on medium-high until the liquid has evaporated and the casing is crisp. Slice the sausage and add the squash and kale to the pan.
While the sausage, squash, and kale are cooking, heat a drizzle of oil and 1 tblsp of butter to a sauce pan. Once the butter has melted, add the onions and cook for 2 minutes. Stir in the flour and cook for a minute. Add the milk and broth and bring to a boil. Once boiling, stir in the cheese and simmer until the cheese in melted.
Once the sausage is cooked through, pour the sauce over the sausage, squash, and kale mixture.
1 small delicata squash
1 sweet sumpling squash (feel free to use other types of winter squash or 1 large squash)
1 bunch baby kale (or mature)
1 lb. of sweet italian sausage links
Sage
Rosemary
1 tblsp+ Olive oil
2 tblsp of apple cider vinegar
1 1/2 cup of chicken broth
1 tblsp butter
1/4 onion, diced
2 tblsp of flour
3/4 cup milk
5 oz of Gorgonzola cheese
Pre-heat the oven to 400 degrees F.
Peel and chop the squash. (If using a larger squash, you can boil it until the skin softens before peeling and cutting). Place the squash on a greased pan, season with sage and rosemary, and put in the oven. Bake until soft and the edges are crisp.
While the squash is baking, heat 1 tblsp of oil, 1 cup of chicken broth, and 2 tblsp of apple cider vinegar in a large pan. Add the sausage and cook on medium-high until the liquid has evaporated and the casing is crisp. Slice the sausage and add the squash and kale to the pan.
While the sausage, squash, and kale are cooking, heat a drizzle of oil and 1 tblsp of butter to a sauce pan. Once the butter has melted, add the onions and cook for 2 minutes. Stir in the flour and cook for a minute. Add the milk and broth and bring to a boil. Once boiling, stir in the cheese and simmer until the cheese in melted.
Once the sausage is cooked through, pour the sauce over the sausage, squash, and kale mixture.
The Way to Eat Beets: Grated!
It's official. The way to make beets awesome and/or not gross, depending on your perspective, is to grate them. A food processor, especially one with a grating attachment, makes this super easy but you can also use a cheese grater.
Here are two recipes: A simple one (Pulled Pork w/ Chard, Beet, & Carrot Saute) and a more intensive one (Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes).
Pulled Pork w/ Chard, Beet, & Carrot Saute
Chard, Beet, & Carrot Saute
1 Beet
1 Carrot
1 bunch of Swiss Chard
1 bulb of garlic
Olive Oil
Grate the beet and carrot either with a food processor or grater. Heat oil in a skillet with the garlic. Add the beets and carrot. Saute for a minute or two and then add the chard. Saute until the chard has wilted. Bam. Done
Pulled Pork
This is kind of a bonus recipe. We often get ~1 lb. pork steaks from our meat CSA. The best and easiest way I've found to make them is in a crock pot. Put the pork steak into the pot and cover with water. You can use bbq sauce or other sauce but top off with water to cover all of the steak. Heat it on Low for 8-10 hours. It's done when the pork easily shreds with a knife. Scoop out the pork with a slotted spoon and put in a colinder on top of plate. This allows the fat to drip off the pork. That's it. Yay!
Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes
This was awesome if I do say so myself! The measurements are approximate - sorry to all you anal ones out there.
Spicy Sausage Beet-Balls
1 Beet
1 Carrot
1 lb. Spicy Italian Sausage
1 Egg
1/4 cup Milk
1 1/2 handfuls of bread crumbs
1/4 cup grated Parmesan Cheese
1 small handful of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or any shredded cheese)
Preheat the oven to 400 degrees F.
Grate the beet and the carrot in the food processor. Reserve half for the mashed potatoes. In a bowl combine the sausage, half the beet-carrot mixture, egg, milk, bread crumbs, and cheese. Form the mixture into balls and place on a pan. Bake for ~ 30 min. (I didn't really pay attention - I took the balls out of the oven when everything else was done.)
Mustard-Dill-Beet-Potatoes
1/2 of the grated beet-carrot mixture from above
2 med & 2 small potatoes
1 tblsp of dijon mustard
Dill Weed
4 large spoonfuls of sour cream
1 tblsp butter
Boil the potatoes. When the potatoes are pierced easily with a fork, drain them and return to the pot. Add the butter and smash. Mix in the beet-carrot mixture and then the mustard, dill, and sour cream.
Cheese Sauce (for meatballs)
Olive Oil
1 tblsp butter
1/4 onion, diced
1 tblsp flour
3/4 cup of milk
1/2 cup of chicken broth
5 oz of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or shredded provolone cheese)
Nutmeg
In a sauce pan, add a drizzle of oil and the butter. When the butter has melted, add the onion and cook for 2 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk and chicken broth and bring to a boil. One boiling, stir in the cheese and let simmer until the cheese melts. Sprinkle with nutmeg to taste.
~~~
Seriously, even if you think you hate beets, at least try this last recipe. Adam said he couldn't even taste the beets in the meatballs.
Here are two recipes: A simple one (Pulled Pork w/ Chard, Beet, & Carrot Saute) and a more intensive one (Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes).
Pulled Pork w/ Chard, Beet, & Carrot Saute
Chard, Beet, & Carrot Saute
1 Beet
1 Carrot
1 bunch of Swiss Chard
1 bulb of garlic
Olive Oil
Grate the beet and carrot either with a food processor or grater. Heat oil in a skillet with the garlic. Add the beets and carrot. Saute for a minute or two and then add the chard. Saute until the chard has wilted. Bam. Done
Pulled Pork
This is kind of a bonus recipe. We often get ~1 lb. pork steaks from our meat CSA. The best and easiest way I've found to make them is in a crock pot. Put the pork steak into the pot and cover with water. You can use bbq sauce or other sauce but top off with water to cover all of the steak. Heat it on Low for 8-10 hours. It's done when the pork easily shreds with a knife. Scoop out the pork with a slotted spoon and put in a colinder on top of plate. This allows the fat to drip off the pork. That's it. Yay!
Spicy Sausage Beet-Balls & Mustard-Dill-Beet Mashed Potatoes
This was awesome if I do say so myself! The measurements are approximate - sorry to all you anal ones out there.
Spicy Sausage Beet-Balls
1 Beet
1 Carrot
1 lb. Spicy Italian Sausage
1 Egg
1/4 cup Milk
1 1/2 handfuls of bread crumbs
1/4 cup grated Parmesan Cheese
1 small handful of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or any shredded cheese)
Preheat the oven to 400 degrees F.
Grate the beet and the carrot in the food processor. Reserve half for the mashed potatoes. In a bowl combine the sausage, half the beet-carrot mixture, egg, milk, bread crumbs, and cheese. Form the mixture into balls and place on a pan. Bake for ~ 30 min. (I didn't really pay attention - I took the balls out of the oven when everything else was done.)
Mustard-Dill-Beet-Potatoes
1/2 of the grated beet-carrot mixture from above
2 med & 2 small potatoes
1 tblsp of dijon mustard
Dill Weed
4 large spoonfuls of sour cream
1 tblsp butter
Boil the potatoes. When the potatoes are pierced easily with a fork, drain them and return to the pot. Add the butter and smash. Mix in the beet-carrot mixture and then the mustard, dill, and sour cream.
Cheese Sauce (for meatballs)
Olive Oil
1 tblsp butter
1/4 onion, diced
1 tblsp flour
3/4 cup of milk
1/2 cup of chicken broth
5 oz of TJ's Provolone, Parmesan-Reggiano & Asiago Shredded Cheese Mix (or shredded provolone cheese)
Nutmeg
In a sauce pan, add a drizzle of oil and the butter. When the butter has melted, add the onion and cook for 2 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk and chicken broth and bring to a boil. One boiling, stir in the cheese and let simmer until the cheese melts. Sprinkle with nutmeg to taste.
~~~
Seriously, even if you think you hate beets, at least try this last recipe. Adam said he couldn't even taste the beets in the meatballs.
Thursday, October 9, 2008
Balsamic Eggplant "Pizza" with Ham and Ricotta
I adapted this from my new favorite cookbook, Rachel Ray's Just In Time
. (I know, I know! Rachel Ray? I've never seen her show but I love her cookbooks!) I've made the recipe quicker than her 60 minute recipe which I, frankly, have to take some pride in. I actually ended up with 7 little pizzas ... but as I was moving them to the plate, I dropped the tray on the ground. Whoops! Maverick, my pug, seemed to enjoy them too! :)
Balsamic Eggplant "Pizza" with Ham and Ricotta
1 small Eggplant
Olive Oil
Balsamic Vinegar
1 cup Ricotta Cheese
1/4 cup Parmesan Cheese
1 tbsp Parsley Flakes
Prosciutto Slices - 1 for each slice of eggplant, ~ 6-8
Tomato Sauce
Log of Mozzarella Cheese - enough for 1 slice for each eggplant
Serves 2
Preheat the oven to 375.
Oil a large skillet and put over high heat. Take a small, lengthwise slice on the eggplant so that it sits nicely on your cutting board. Then cut the eggplant into 1/2 in slices (I got 7 out of mine - 2 of which were very small). Put the eggplant in the skillet. Once the first side has finished cooking (use your spatula to check if it's soft), flip the eggplant slices and then splash each one with Balsamic Vinegar.
While the eggplant is cooking, combine the Ricotta, Parmesan, and Parsley flakes in bowl. Slice the Mozzarella - 1 slice per eggplant.
When the eggplant has finished cooking, place each slice onto a baking sheet. Top each slice with a heaping spoon full (or two depending on the size of the slice) of the Ricotta mixture then with a slice of prosciutto. Add a spoonful or so of Tomato Sauce to each slice and top with a slice of Mozzarella.
Place the baking sheet in the oven until the Mozzarella begins to melt.
What I Ate - Summer '08
Who doesn't love a rhyme?
I know I've been remiss dear readers of my cooking blog (Are there any anymore? Were there ever?)
So here's a little slide show of some of the things I've made this summer:
I know I've been remiss dear readers of my cooking blog (Are there any anymore? Were there ever?)
So here's a little slide show of some of the things I've made this summer:
Thursday, June 12, 2008
Meat, Meat, & more Meat!
Lately I've been seeing a lot of articles/posts/info about the environmental happiness that would result if everyone just stopped eating meat. Vegetarianism, among other issues, has always been a huge sticking point for me and the environmental movement. Not eating meat never really seemed like the solution it was proposed to be. Truthfully, I had thought about going veg but could never, sometimes inexplicably, bring myself to do it. Maybe because I really love bacon.
As I've gotten involved in the CSA/locivore movement, I've had a chance to see, eat, and read about sustainable, grazed meat and dairy. Especially after reading Omnivore's Dilemma, I felt justified in eating meat. Here was an example of a farm that was sustainable precisely because it raised animals. For me, it goes back to a tenant of existentialism (what in my mind, I see as the essential paradox of life for the existentialist): that we are both a part of the world and a part from the world; that, yes, we have an ethical responsibility, because of our consciousness, to treat animals humanely, but we are also a part of the interconnected ecological system and cannot entirely extricate ourselves from it, nor should we.
Then there is the whole "health" issue. Thanks again to Michael Pollan and his newest book, In Defense of Food, I'm not sure we can buy this argument either. Nurtritionism - or the science that determines what is good for us and what we should eat - has been a miserable failure, he argues. Studies show that reducing red meat and fat-intake doesn't decrease your risk of heart disease. Vitamins supplements don't have the same effect as food. Maybe it's not what we eat but how we eat it and what each food is eaten with. Maybe it's also how it's raised. It seems like all these anti-red meat studies attempt to compare industrial feedlots to grass fed beef. They are not the same, in terms of the quality and nutritional value of the meat and in terms of the treatment and health of the animals.
Recently, Adam and I joined a Meat CSA with Eight O'Clock Ranch in upstate New York. I was so excited to find it because I had been fighting to bring meat to our CSA. At our last CORE meeting, it was brought up and the typical ethical concerns turned to environmental concerns and I thought 'ugg.' Perhaps it's because I have 10 pounds of frozen beef, pork, and lamb in my freezer and consequentially my meal planning has been centered on it, but I feel pretty frustrated by the claims of these articles. Like I said, not all meat eating is as bad as they say and is it really ok for me to buy a Hummer but go Veg?
In case you're curious, here are some links:
As I've gotten involved in the CSA/locivore movement, I've had a chance to see, eat, and read about sustainable, grazed meat and dairy. Especially after reading Omnivore's Dilemma, I felt justified in eating meat. Here was an example of a farm that was sustainable precisely because it raised animals. For me, it goes back to a tenant of existentialism (what in my mind, I see as the essential paradox of life for the existentialist): that we are both a part of the world and a part from the world; that, yes, we have an ethical responsibility, because of our consciousness, to treat animals humanely, but we are also a part of the interconnected ecological system and cannot entirely extricate ourselves from it, nor should we.
Then there is the whole "health" issue. Thanks again to Michael Pollan and his newest book, In Defense of Food, I'm not sure we can buy this argument either. Nurtritionism - or the science that determines what is good for us and what we should eat - has been a miserable failure, he argues. Studies show that reducing red meat and fat-intake doesn't decrease your risk of heart disease. Vitamins supplements don't have the same effect as food. Maybe it's not what we eat but how we eat it and what each food is eaten with. Maybe it's also how it's raised. It seems like all these anti-red meat studies attempt to compare industrial feedlots to grass fed beef. They are not the same, in terms of the quality and nutritional value of the meat and in terms of the treatment and health of the animals.
Recently, Adam and I joined a Meat CSA with Eight O'Clock Ranch in upstate New York. I was so excited to find it because I had been fighting to bring meat to our CSA. At our last CORE meeting, it was brought up and the typical ethical concerns turned to environmental concerns and I thought 'ugg.' Perhaps it's because I have 10 pounds of frozen beef, pork, and lamb in my freezer and consequentially my meal planning has been centered on it, but I feel pretty frustrated by the claims of these articles. Like I said, not all meat eating is as bad as they say and is it really ok for me to buy a Hummer but go Veg?
In case you're curious, here are some links:
- Bitten article on cutting down on meat
- Treehugger post on study that shows that eating meat ruins the environment
- Eco-Chick post on eating locally sourced, grass fed meat
- Green-luvin post on grass fed meat
- Eight O'Clock Ranch - East Coast Meat CSA
- Omnivore's Dilemma by Michael Pollan - this book seriously changed my life
- In Defense of Food by Michael Pollan
- The Compassionate Carnivore by Catherine Friend - I haven't read this but it got a good review (by a vegetarian no less) in Bust. It's on my good reads "to-read" list.
Sunday, May 11, 2008
Pizza with Ramps, Bacon & Tomato
I had never heard of Ramps until recently when reading about them on some very excited food blogs. Now I know what all the hoop-la is about.
Ramps are the Vidalia onions of leeks and they are wonderful. I ripped the idea for tonight's dinner from the Ramps-Arugula-Bacon-Goat Cheese Pizza off of What Geeks Eat.
Pizza with Ramps, Bacon & Tomato
1 pre-made pizza crust (or make your own - see above links for some instructions)
1 roma tomato, sliced (canned tomatos would work here too ... and could make this super local)
1 bunch Ramps
1 bag of shredding cheeses (I used Organic Valley's Italian cheese mix) or shred some cheese
4 slices of fresh mozzarella
handful of fresh chives
6 slices of bacon
marinara or pizza sauce (I used TJ's Tomato Basil Marinara sauce)
Olive oil
Cook the bacon how you like (Personally, I'm a bacon in the microwave kind of girl). While the bacon is cooking, cut the leaves off the ramps and coarsely chop leaves and bulbs. Then coarsely chop the chives. Put ramps and chives into a bowl and toss with a drizzle of olive oil. Slice tomatoes and fresh mozzarella. Pour and spread the sauce onto the pizza crust and sprinkle with shredded cheese. Then cover with the ramps & chives mixture. Place the mozzarella and tomato slices evenly around the crust. Crush the bacon into small pieces and sprinkle on the pizza.
Cook the pizza according to the instructions for the crust. Generally, if the cheese is melted and the crust brown, it's done. Duh.
The pizza was pretty much awesome - I highly recommend it and so does Adam (which means it was really really good).
While waiting for the pizza to cook, I threw together some left-over pizza ingredients, some of what I got at the Farmer's Market yesterday, and other things in the fridge to make a salad to take to work for lunch.
3 handfuls of baby salad mix
Grape tomatoes, cut in half
Shredded carrots
Rest of the Organic Valley shredding Italian cheese mix
Rest of the package of bacon ( ~ 6 slices), cooked and coarsely crushed into small pieces
Handful of fresh cilantro
1 Avocado, sliced (not pictured, whoops)
Combine in a bowl. I'll probably eat it with Ranch dressing because Ranch + fresh Cilantro = awesome.
Yum. I can't wait for noon tomorrow ...
*Gluten-Free: If using a gluten free pizza crust and tomato sauce then both pizza and salad are gluten-free
*Low-carb: Salad is pretty low-carb and could cut down on veggies if needed.
Ramps are the Vidalia onions of leeks and they are wonderful. I ripped the idea for tonight's dinner from the Ramps-Arugula-Bacon-Goat Cheese Pizza off of What Geeks Eat.
Pizza with Ramps, Bacon & Tomato
1 pre-made pizza crust (or make your own - see above links for some instructions)
1 roma tomato, sliced (canned tomatos would work here too ... and could make this super local)
1 bunch Ramps
1 bag of shredding cheeses (I used Organic Valley's Italian cheese mix) or shred some cheese
4 slices of fresh mozzarella
handful of fresh chives
6 slices of bacon
marinara or pizza sauce (I used TJ's Tomato Basil Marinara sauce)
Olive oil
Cook the bacon how you like (Personally, I'm a bacon in the microwave kind of girl). While the bacon is cooking, cut the leaves off the ramps and coarsely chop leaves and bulbs. Then coarsely chop the chives. Put ramps and chives into a bowl and toss with a drizzle of olive oil. Slice tomatoes and fresh mozzarella. Pour and spread the sauce onto the pizza crust and sprinkle with shredded cheese. Then cover with the ramps & chives mixture. Place the mozzarella and tomato slices evenly around the crust. Crush the bacon into small pieces and sprinkle on the pizza.
Cook the pizza according to the instructions for the crust. Generally, if the cheese is melted and the crust brown, it's done. Duh.
The pizza was pretty much awesome - I highly recommend it and so does Adam (which means it was really really good).
While waiting for the pizza to cook, I threw together some left-over pizza ingredients, some of what I got at the Farmer's Market yesterday, and other things in the fridge to make a salad to take to work for lunch.
3 handfuls of baby salad mix
Grape tomatoes, cut in half
Shredded carrots
Rest of the Organic Valley shredding Italian cheese mix
Rest of the package of bacon ( ~ 6 slices), cooked and coarsely crushed into small pieces
Handful of fresh cilantro
1 Avocado, sliced (not pictured, whoops)
Combine in a bowl. I'll probably eat it with Ranch dressing because Ranch + fresh Cilantro = awesome.
Yum. I can't wait for noon tomorrow ...
*Gluten-Free: If using a gluten free pizza crust and tomato sauce then both pizza and salad are gluten-free
*Low-carb: Salad is pretty low-carb and could cut down on veggies if needed.
Saturday, May 10, 2008
Hello Greens! + Burdock Leaves = Gross & Veg-tastic Chili
After a (sorta) local winter filled with squash, beets, and cabbage, I was thrilled to see greens at the farmers market today!! Greens!! Hooray!
From top left, clockwise: Baby Salad Mix, Ground Angus, Chives, Cilantro, Burdock leaves, Portobello mushrooms, Oyster mushrooms, Ramps, Eggs
I've been seeing Ramps on some food blogs I read lately so I was excited to see them. I'm even more excited to try this Ramps-Arugula-Bacon-Goat Cheese Pizza. I'll let you know how it goes.
After lounging on the couch watching Because I Said So for the 85th billionth time and then going roller blading, I was desperate for dinner and without enough energy to spend too much time. I nixed any idea that involved some of the meat I have in the freezer because it required defrosting. This left me with cans of Trader Joe's Beef Chili, tuna, or eggs for protein. I decided the chili sounded good.
I also decided I would try the Burdock leaves I picked up at the market. I had no idea what they were or what to do with them but since they looked like Chard I figured that I couldn't go wrong with a stir fry.
Yeah so not so much. Apparently, they are only good to eat if you're a goat. I took a little bite to see what they were like and it left an awful bitter taste in my mouth. Then I figured that they obviously needed a blanching. While I was waiting for the water to boil and dug around and prepped the other ingredients:
Once the water was boiled and the leaves blanched, I coarsely chopped them and begin the meal. I tasted the leaves after everything was added and had been cooked and they were still a mouthful of bitter disgustingness. They were definitley inedible so I picked all of them out and added 2 handfuls of baby spinach.
Here's the final recipe for Veg-tastic Chili:
olive oil for sauteing
1/2 an onion
3-4 cloves of garlic
2 roma tomatoes
Bunch of cremini mushrooms
1 11 oz can of corn
Bunch of fresh cilantro
Carrots - shredded or sliced into thin strips or rounds
1 can of chili (or beans)
2 big handfuls baby spinach
cheddar cheese, grated (optional)
Add oil, garlic, and onions to a large skillet and put on medium heat. When the onion begins to look translucent, add the mushrooms, cilantro, carrots, spinach, corn, and tomatoes. Once the spinach has wilted a litte, add the can of chili and turn up to medium high heat. When the chili is warm, spoon into bowls and top with grated cheese.
Despite the burdock disaster, the meal turned out quite well.
*Gluten-free: Use gluten-free chili or just use a can of beans and a can of crushed tomatoes
*Low-carb: Use low-carb chili or no beans and extra meat; don't use corn
From top left, clockwise: Baby Salad Mix, Ground Angus, Chives, Cilantro, Burdock leaves, Portobello mushrooms, Oyster mushrooms, Ramps, Eggs
I've been seeing Ramps on some food blogs I read lately so I was excited to see them. I'm even more excited to try this Ramps-Arugula-Bacon-Goat Cheese Pizza. I'll let you know how it goes.
After lounging on the couch watching Because I Said So for the 85th billionth time and then going roller blading, I was desperate for dinner and without enough energy to spend too much time. I nixed any idea that involved some of the meat I have in the freezer because it required defrosting. This left me with cans of Trader Joe's Beef Chili, tuna, or eggs for protein. I decided the chili sounded good.
I also decided I would try the Burdock leaves I picked up at the market. I had no idea what they were or what to do with them but since they looked like Chard I figured that I couldn't go wrong with a stir fry.
Yeah so not so much. Apparently, they are only good to eat if you're a goat. I took a little bite to see what they were like and it left an awful bitter taste in my mouth. Then I figured that they obviously needed a blanching. While I was waiting for the water to boil and dug around and prepped the other ingredients:
Once the water was boiled and the leaves blanched, I coarsely chopped them and begin the meal. I tasted the leaves after everything was added and had been cooked and they were still a mouthful of bitter disgustingness. They were definitley inedible so I picked all of them out and added 2 handfuls of baby spinach.
Here's the final recipe for Veg-tastic Chili:
olive oil for sauteing
1/2 an onion
3-4 cloves of garlic
2 roma tomatoes
Bunch of cremini mushrooms
1 11 oz can of corn
Bunch of fresh cilantro
Carrots - shredded or sliced into thin strips or rounds
1 can of chili (or beans)
2 big handfuls baby spinach
cheddar cheese, grated (optional)
Add oil, garlic, and onions to a large skillet and put on medium heat. When the onion begins to look translucent, add the mushrooms, cilantro, carrots, spinach, corn, and tomatoes. Once the spinach has wilted a litte, add the can of chili and turn up to medium high heat. When the chili is warm, spoon into bowls and top with grated cheese.
Despite the burdock disaster, the meal turned out quite well.
*Gluten-free: Use gluten-free chili or just use a can of beans and a can of crushed tomatoes
*Low-carb: Use low-carb chili or no beans and extra meat; don't use corn
Tuesday, May 6, 2008
Walnut (or Cashew) Cheese!
Since I've become obsessed with Google Reader and recently discovered the nifty "Suggestions" area, I've found a few new foodie blogs. One of them - Maybe Local Vegan? - constantly extolled their love for Cashew Cheese. It's not really cheese - more of a cross between pesto and mole sauce - but it's pretty damn good.
As an experiment - and because I didn't think plain old tomato sauce would go - I made some Walnut Cheese (half a batch) to go with my Trader Joe's Walnut Gorgonzola Ravioli.
Here's the recipe:
1 1/2 cups walnuts (or really any nuts would work I think)
2-3 cloves of garlic
1 tblsp of lemon
1 tsp of sea salt
1/2 cup of water
Then blend until it's a paste.
My only beef is that it was a bit too salty for me. The next time I make it I think I'll use half the salt. What I really love about it, though, is that it isn't too thick so it's perfect for a sauce and since we always have nuts around, it's an easy, healthy, protein-filled addition to any meal.
I have a cashew crusted chicken and stir-fryed veggies with cashew cheese meal idea in my head ...
As an experiment - and because I didn't think plain old tomato sauce would go - I made some Walnut Cheese (half a batch) to go with my Trader Joe's Walnut Gorgonzola Ravioli.
Here's the recipe:
1 1/2 cups walnuts (or really any nuts would work I think)
2-3 cloves of garlic
1 tblsp of lemon
1 tsp of sea salt
1/2 cup of water
Then blend until it's a paste.
My only beef is that it was a bit too salty for me. The next time I make it I think I'll use half the salt. What I really love about it, though, is that it isn't too thick so it's perfect for a sauce and since we always have nuts around, it's an easy, healthy, protein-filled addition to any meal.
I have a cashew crusted chicken and stir-fryed veggies with cashew cheese meal idea in my head ...
Making Mother's Day a little greener ...
I'm not really one for Hallmark holidays but I'm feeling a lot of family love lately. We've all been going through a bit of a hard time and since I gave Dad a big birthday surprise, I thought I'd send Mom some love too.
Since I've become totally addicted to TreeHugger, I decided to check there for some interesting and earth friendly ideas. The most obviously, of course, is organic flowers but at $50+ a pop plus shipping they were a bit out of my price range. Fortunately, TreeHugger had both a Mother's Day Gift Guide as well as some other posts on the topic.
My first idea was to go with Equal Exchange Chocolate bars for my chocolate loving mother. I think she would have *loved* them but all the good gift baskets were unavailable until October and I wasn't about to spend $50 on a case of chocolate bars.
Finally, I settled on a Heirloom Tomato plant for my mom and my aunt. My mom grows conventional tomatoes in her garden so it's not too out of her league crazy and it'll introduce her to the super yummy-ness of heirloom tomatoes. And at $20 what could be better!
I'll let you know how it goes over ...
Since I've become totally addicted to TreeHugger, I decided to check there for some interesting and earth friendly ideas. The most obviously, of course, is organic flowers but at $50+ a pop plus shipping they were a bit out of my price range. Fortunately, TreeHugger had both a Mother's Day Gift Guide as well as some other posts on the topic.
My first idea was to go with Equal Exchange Chocolate bars for my chocolate loving mother. I think she would have *loved* them but all the good gift baskets were unavailable until October and I wasn't about to spend $50 on a case of chocolate bars.
Finally, I settled on a Heirloom Tomato plant for my mom and my aunt. My mom grows conventional tomatoes in her garden so it's not too out of her league crazy and it'll introduce her to the super yummy-ness of heirloom tomatoes. And at $20 what could be better!
I'll let you know how it goes over ...
Tuesday, March 11, 2008
Pinneaple Cashew Quinoa "Pad Thai"
We ran out of veggies from our winter share two weeks early ... which is great because it means that I am getting adept at using the veggies. After trying to tough it out with frozen meals bought months ago, I finally broke down and bought spinach ... and pineapples. I know, I know! But I was craving greens.
I recently bought Veganomicon: The Ultimate Vegan Cookbook and was looking forward to making some of the interesting recipes in it. This is an adapted version of the "Pinneaple-Cashew-Quinoa Stir-Fry."
1 1/2 cups of uncooked quinoa
1 1/2 cups of pineapple juice
1 1/2 cups of water
1/2 tsp + 6 tblsp of soy sauce
1/2 - 1 cup of cashews
peanut and/or sesame oil for stir-frying
2 shallots, diced
1 tsp of chili-garlic paste
2 tsp of ginger puree
1 package of frozen peas
1 bunch of baby spinach
2 cups of sliced pineapples
6 tblsp of chicken (or vegetable) stock
2 tblsp of lime juice
2 eggs
Cook the quinoa by pouring, quinoa, pinnaple juice, water, and 1/2 tsp of soy sauce into a pot and bring it to boil. Quinoa is done when all the liquid is absorbed.
Meanwhile, turn the stove on low and pour the cashews into a large pan. Toast for a few minutes but don't let burn (like me ...). Remove the cashews from the pan and set aside.
Add the oil to the pan and turn the heat up to medium-high. Add the shallots. Stir-fry until they begin to become translucent. Add the spinach, peas, chili-garlic paste, and ginger. Stir-fry until the spinach begins to wilt then add the pineapple and quinoa.
Mix the rest of the soy sauce, stock, and lime juice in a bowl. Pour the mixture over quinoa mixture then add the 2 eggs and scramble with the mixture until eggs are cooked.
I recently bought Veganomicon: The Ultimate Vegan Cookbook and was looking forward to making some of the interesting recipes in it. This is an adapted version of the "Pinneaple-Cashew-Quinoa Stir-Fry."
1 1/2 cups of uncooked quinoa
1 1/2 cups of pineapple juice
1 1/2 cups of water
1/2 tsp + 6 tblsp of soy sauce
1/2 - 1 cup of cashews
peanut and/or sesame oil for stir-frying
2 shallots, diced
1 tsp of chili-garlic paste
2 tsp of ginger puree
1 package of frozen peas
1 bunch of baby spinach
2 cups of sliced pineapples
6 tblsp of chicken (or vegetable) stock
2 tblsp of lime juice
2 eggs
Cook the quinoa by pouring, quinoa, pinnaple juice, water, and 1/2 tsp of soy sauce into a pot and bring it to boil. Quinoa is done when all the liquid is absorbed.
Meanwhile, turn the stove on low and pour the cashews into a large pan. Toast for a few minutes but don't let burn (like me ...). Remove the cashews from the pan and set aside.
Add the oil to the pan and turn the heat up to medium-high. Add the shallots. Stir-fry until they begin to become translucent. Add the spinach, peas, chili-garlic paste, and ginger. Stir-fry until the spinach begins to wilt then add the pineapple and quinoa.
Mix the rest of the soy sauce, stock, and lime juice in a bowl. Pour the mixture over quinoa mixture then add the 2 eggs and scramble with the mixture until eggs are cooked.
Spiced Apples, Cabbage, Carmelized Onions, Candied Pecans and Sausage
I threw this together using the last of February's winter share and am quite proud of myself ... perhaps I'm getting a hang of this whole cooking thing.
1 onion
2 apples, cored and sliced
1 tbsp of butter
1 tsp each of nutmeg, allspice, and cloves
1/2-1 cup of pecans (or other nut)
1 tbsp of maple syrup
1 head of cabbage
4 pre-cooked sausages (I used TJ's Chicken Apple Sausages)
oil for sauteing
Pre-heat the oven to 350. Slice the onion, spread out on pan, and place in oven. Stir occasionally until brown.
Meanwhile, heat butter in a large pan over medium high heat. When the butter is melted, add the spices and then the apples. Stir-fry the apples until brown then remove the apples from the pan and set aside.
Turn the heat to low and add the pecans. Toast for a few minutes then pour in the maple syrup. Mix until nuts are completely covered then remove from pan and set aside.
Add a little bit of oil to the pan if needed and turn the heat up to medium high. Add the sausage and cabbage and stir-fry until cabbage begins to wilt. Add the apples and pecans back into the pan and cook until everything is warm.
1 onion
2 apples, cored and sliced
1 tbsp of butter
1 tsp each of nutmeg, allspice, and cloves
1/2-1 cup of pecans (or other nut)
1 tbsp of maple syrup
1 head of cabbage
4 pre-cooked sausages (I used TJ's Chicken Apple Sausages)
oil for sauteing
Pre-heat the oven to 350. Slice the onion, spread out on pan, and place in oven. Stir occasionally until brown.
Meanwhile, heat butter in a large pan over medium high heat. When the butter is melted, add the spices and then the apples. Stir-fry the apples until brown then remove the apples from the pan and set aside.
Turn the heat to low and add the pecans. Toast for a few minutes then pour in the maple syrup. Mix until nuts are completely covered then remove from pan and set aside.
Add a little bit of oil to the pan if needed and turn the heat up to medium high. Add the sausage and cabbage and stir-fry until cabbage begins to wilt. Add the apples and pecans back into the pan and cook until everything is warm.
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