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!
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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.
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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.
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Sunday, April 19, 2009
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.
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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.
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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.
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.
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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, 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, March 11, 2008
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.
Tuesday, March 4, 2008
Sweet Beet & Goat Cheese Pita-dilla
I'm always in search of new things to do with beets (and kale and celeriac) and for some reason, I had mexican on the mind. So I googled 'beet quesadilla.' While I didn't find a recipe, I did find a scrumptious and inspiring image on flickr.
Adam says this is almost dessert. Sweetness can be adjusted to your liking.
If you are using meat, lightly oil a pan and sauté the sausage over medium heat. When the sausage starts to cut through (before it browns), add some cinnamon, allspice, cloves, and maple syrup.
When the beets have finished cooked, puree them in a food processor or blender. Add a dash of cinnamon, allspice, and cloves, and a drizzle of maple syrup and run through the food processor again.
Mix the beets and sausage and scoop into the cheese lined pita halves. Place pita-dillas on a pan, sprinkle with goat cheese, and bake in the oven or toaster oven until the pitas become crisp (5 minutes or so).
Adam says this is almost dessert. Sweetness can be adjusted to your liking.
- 2-3 large beets, 4-5 small beets, cooked with your preferred method, peeled, and chopped into chunks.
- sausage or chicken sausage or other meat or protein (optional)
- 4 pitas
- honey or maple syrup or agave nectar syrup (I used Trader Joe's Apple Chicken Sausage)
- cinnamon
- allspice
- cloves
- goat cheese
If you are using meat, lightly oil a pan and sauté the sausage over medium heat. When the sausage starts to cut through (before it browns), add some cinnamon, allspice, cloves, and maple syrup.
When the beets have finished cooked, puree them in a food processor or blender. Add a dash of cinnamon, allspice, and cloves, and a drizzle of maple syrup and run through the food processor again.
Mix the beets and sausage and scoop into the cheese lined pita halves. Place pita-dillas on a pan, sprinkle with goat cheese, and bake in the oven or toaster oven until the pitas become crisp (5 minutes or so).
Tuesday, February 12, 2008
Cabbage, Cabbage, Everywhere!
My winter share has been filled with cabbage. Being the novice that I am, I mistook the green cabbage in our first pickup for lettuce. The biggest dilemma I've had with cabbage is that the obvious cabbage choices - sauerkraut, coleslaw - are despised by my boyfriend. It's true that I'm quite the fan of coleslaw and find sauerkraut delicious on a hot dog but I think, in order to eat all the cabbage in our winter share, I'd have to eat sauerkraut and coleslaw 5 times a day. Who wants that?
So I had to find other cabbage recipes. Interestingly enough, the best non-coleslaw cabbage recipes I found were in the 15-Minute Low-Carb Recipes cookbook.
Eggs Fu Young
It may look a little gross but don't let that fool you. I've never had actual Eggs Fu Young so I have no basis of comparison but this was pretty freakin' good. I modified it a bit of the recipes in the book.
Note that I cooked the entire head of cabbage with the vegetables (and feel free to use whatever is in the fridge). This will leave left over cabbage/veg mixture unless you are cooking for more than 4 people. I stored the cabbage/veg mixture and made this dish twice.
1 Head of Cabbage - finely shredded (I used red, but you can use green)
2 Eggs per Person
1/2 to 1 tblsp of Soy Sauce per person
Mushrooms
Scallions (or try onions)
Peanut or other bland oil for frying.
Meat - I used chicken strips
Any other left over vegetables you have.
Dry Sherry or Red Wine (optional)
Beat the Eggs with Soy Sauce (and some dry sherry or red wine if you wish) and set aside. Heat the oil in a skillet, add the meat and vegetables. Stir-fry. Pour the meat and vegetables into the egg mixture and mix. Add a few more tablespoons of oil to the skillet and heat. Pour the egg mixture into the skillet and stir it like scrambled eggs.
It's not pretty but it's pretty damn good.
Pork & Cabbage
1 lb boneless pork loin
head of cabbage (I used red)
1 onion
peanut oil
Sauce 1:
1-2 tblsp of Black Bean Sauce
1-2 tblsp of Chili Garlic Paste
OR
Sauce 2:
1 can of black beans
Garlic - minced or powder
I recommend brining the Pork. Then slice thinly. Chop the cabbage. Heat the oil in the skillet. When it's hot add the pork and stir fry for 3 to 5 minutes then add cabbage and onions (and garlic if using it) and continue stir-frying until the cabbage is tender crisp. Stir in the Black Bean Sauce/Chili Garlic Paste or the black beans.
So despite the boyfriends hatred, I, like the daddy's girl I am, love coleslaw. Here's the recipe I've made and it's pretty awesome. It's a combo a recipes in 15-Minute Low-Carb Recipes and Farmer John's Cookbook.
Cole Slaw:
Basic recipe:
Head of Cabbage - shredded
2 large carrots - peeled and grated
3/4 cup mayonaise
1/3 cup apple cider vinegar
2 tblsp honey
salt to taste
Optional:
Crumbled bleu cheese
Carraway seeds (which I couldn't find but apparently help you digest cabbage)
Combine cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey and carraway seeds if using in a small bowl. Pour the dressing over the cabbage and toss. Stir in salt and bleu cheese if using. Chill until ready to serve.
So I had to find other cabbage recipes. Interestingly enough, the best non-coleslaw cabbage recipes I found were in the 15-Minute Low-Carb Recipes cookbook.
Eggs Fu Young
It may look a little gross but don't let that fool you. I've never had actual Eggs Fu Young so I have no basis of comparison but this was pretty freakin' good. I modified it a bit of the recipes in the book.
Note that I cooked the entire head of cabbage with the vegetables (and feel free to use whatever is in the fridge). This will leave left over cabbage/veg mixture unless you are cooking for more than 4 people. I stored the cabbage/veg mixture and made this dish twice.
1 Head of Cabbage - finely shredded (I used red, but you can use green)
2 Eggs per Person
1/2 to 1 tblsp of Soy Sauce per person
Mushrooms
Scallions (or try onions)
Peanut or other bland oil for frying.
Meat - I used chicken strips
Any other left over vegetables you have.
Dry Sherry or Red Wine (optional)
Beat the Eggs with Soy Sauce (and some dry sherry or red wine if you wish) and set aside. Heat the oil in a skillet, add the meat and vegetables. Stir-fry. Pour the meat and vegetables into the egg mixture and mix. Add a few more tablespoons of oil to the skillet and heat. Pour the egg mixture into the skillet and stir it like scrambled eggs.
It's not pretty but it's pretty damn good.
Pork & Cabbage
1 lb boneless pork loin
head of cabbage (I used red)
1 onion
peanut oil
Sauce 1:
1-2 tblsp of Black Bean Sauce
1-2 tblsp of Chili Garlic Paste
OR
Sauce 2:
1 can of black beans
Garlic - minced or powder
I recommend brining the Pork. Then slice thinly. Chop the cabbage. Heat the oil in the skillet. When it's hot add the pork and stir fry for 3 to 5 minutes then add cabbage and onions (and garlic if using it) and continue stir-frying until the cabbage is tender crisp. Stir in the Black Bean Sauce/Chili Garlic Paste or the black beans.
So despite the boyfriends hatred, I, like the daddy's girl I am, love coleslaw. Here's the recipe I've made and it's pretty awesome. It's a combo a recipes in 15-Minute Low-Carb Recipes and Farmer John's Cookbook.
Cole Slaw:
Basic recipe:
Head of Cabbage - shredded
2 large carrots - peeled and grated
3/4 cup mayonaise
1/3 cup apple cider vinegar
2 tblsp honey
salt to taste
Optional:
Crumbled bleu cheese
Carraway seeds (which I couldn't find but apparently help you digest cabbage)
Combine cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey and carraway seeds if using in a small bowl. Pour the dressing over the cabbage and toss. Stir in salt and bleu cheese if using. Chill until ready to serve.
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