DH was out of town so it was just me this week.
Sun- we golfed so dinner was out- pizza from a local chain- first time I had pizza from there since going almost vegan. I had the veggie with no cheese and it was very good! DH had the cheeseburger pizza.
Mon- giant salad with lots of veggies from my csa box and two new greens from the farmer at the next table- boma and water greens. Both were excellent in the salad and steamed. I liked the sweetness of the water greens better fresh and the complex flavor of the boma steamed. Brushetta- homemade tomato topping, Tomato Pomadoro, over the semolina bread.
Tues- Breakfast was a radish sandwich. I golf 18 holes and walked so Chinese for dinner tonight. Hunan Bean Curd- yum!
Wed- Giant salad and leftover steamed greens.
Thurs- Sauteed yellow squash with tempeh bacon for lunch and then Roasted Cauliflower, Wild Mushrooms, and Chickpeas with Horseradish Creme for dinner. The Horseradish Creme was also good on the last of the leftover Semolina bread.
Saturday, June 30, 2007
A great rice salad
This is perfect for summer picnics, pot lucks at work or in the neighborhood, or just a great side for dinner. I love the asian flavors and its easy to play with. I've used edamame or green peas in place of the green beans (and I always almost double the green beans!) and brown basmati rice instead of plain white. For the brown rice, I just add a smidge more seasonings. This has been a tried and true for many years and I still love it.
5 flamingos for everything!
Cashew Rice Salad
Beyond the Moon Cookbook
1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)
Cook the rice and then place in a medium or large-sized bowl.
Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.
Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.
Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.
6 servings
5 flamingos for everything!
Cashew Rice Salad
Beyond the Moon Cookbook
1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)
Cook the rice and then place in a medium or large-sized bowl.
Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.
Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.
Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.
6 servings
Friday, June 29, 2007
Chickpea Crepes with Wild Mushrooms, Roasted Cauliflower, and Chickpea Filling with Horseradish "Cream"
This does have unusual flavors but they work so well together. It reminded me a bit of my polish grandmom's kitchen. I took some advice and added the mushrooms to the pan of roasting cauliflower after 10 minutes so they both finished at the same time. I made this without the crepes and served it in a rimmed soup bowl. Not soupy at all though. I also used a sweet onion and red cabbage and it was still good.
5 flamingos for taste
4 for effort- this is a weekend meal
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling
The Voluptuous Vegan
1/2 medium head of cauliflower, cut into florets (3 C)
3 Tbsp extra-virgin olive oil
Salt
1/4 lb fresh shiitake mushrooms, stems removed, sliced
1 Tbsp shoyu
1/2 oz dried porcinis
2 medium onions, thinly sliced (2 C)
1 Tbsp minced shallot
2 garlic cloves, minced
1/4 green cabbage, thinly sliced (3 cups)
1 tsp ground cumin
1 tsp ground caraway seeds
1 1/2 cups cooked chickpeas or 1 15-oz can, drained & rinsed
1 Tbsp fresh lemon juice
Fresh ground black pepper
1/4 C chopped dill, plus 2 Tbsp for garnish
12 chickpea crepes (below)
Arugula, for garnish
Preheat oven to 375. In a bowl, toss the cauliflower with 1 Tbsp of the olive oil and 1/4 tsp salt. Place on a parchment-covered baking sheet and roast for 30 minutes, stirring every 10 minutes, until the tops are browned.
Meanwhile, mix the sliced shiitake mushrooms with 1 Tbsp oil and add the shoyu. Place on a baking sheet and roast for about 20 min, stirring a couple of times, until the mushrooms have released their juices and become quite dry. Set aside the shiitakes and cauliflower.
Rinse the dried pocinis. In a small bowl, pour 1 C hot water over them and soak for 15 minutes.Warm the remaining Tbsp of oil in a medium saucepan and add the onions. Cook over low heat for 10 to 12 minutes, or until softened. Add the shallots, garlic, cabbage, cumin, and caraway, stir and cook 5 minutes, or until the cabbage has completely wilted.Pour the pocinis and liquid through 2 layers of paper towels in a strainer. Reserve the soaking liquid. Rinse the porcinis to remove any remining dirt and chop into small pieces. Add the chickpeas, shiitakes, cauliflower, and porcinis to the vegetable mixture. Combine the porcini soaking liquid with enough water to make 2 cups and add to the vegetables.
Simmer 10 minutes. Add the lemon juice, and salt and pepper to taste. Remove from the heat and stir in the dill. Fold each crepe around 1/2 C of filling. Center two on a plate and sprinkle with dill. Tuck a few leaves of arugula under the crepes.
Chickpea Crepes
1 C chickpea flour
1 C unbleached white flour
1 tsp salt
2 Tbsp extra-virgin olive oil
2 C warm water
2 tbsp finely chopped chives
In a medium bowl whisk together the flours and salt. Add the oil and water and whisk to combine, then transfer to a blender and thoroughly blend ingredients together. Alternatively, use an immersion blender. Pour the batter back into a bowl and stir in the chives. Allow the batter to rest for at least 20 minutes. At this point, the batter can be refrigerated for up to a day.
Heat a 6-7 inch crepe pan over medium heat. Lightly oil the pan using an oil-saturated paper towel. Pour 1/4 C batter onto the pan, tilting the pan in a circular motion so that the batter covers the entire surface. Cook until the surface bubbles and the crepe becomes golden around the edges, about 1 min. Loosen the edges with a spatula, then with the spatula - or your hands - flip it. Cook the second side for about 30 seconds.
Transfer the cooked crepe to a plate and continue making crepes, lightly oiling hte pan between each, until the batter is finished.
Horseradish "cream"
1/2 lb soft tofu
2 Tbsp fresh lemon juice
3 Tbsp canola oil
2 Tbsp brown rice vinegar
3/4 tsp sea salt
1/4 tsp white pepper
1/2 C minced red onion
1 Tbsp fresh chopped dill
2 tsp prepared horseradish
In a food processor fitted with a metal blade, combine the tofu, lemon juice, oil, vinegar, salt, and pepper and process until smooth. Transfer to a bowl and stir in the remaining ingredients.
5 flamingos for taste
4 for effort- this is a weekend meal
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling
The Voluptuous Vegan
1/2 medium head of cauliflower, cut into florets (3 C)
3 Tbsp extra-virgin olive oil
Salt
1/4 lb fresh shiitake mushrooms, stems removed, sliced
1 Tbsp shoyu
1/2 oz dried porcinis
2 medium onions, thinly sliced (2 C)
1 Tbsp minced shallot
2 garlic cloves, minced
1/4 green cabbage, thinly sliced (3 cups)
1 tsp ground cumin
1 tsp ground caraway seeds
1 1/2 cups cooked chickpeas or 1 15-oz can, drained & rinsed
1 Tbsp fresh lemon juice
Fresh ground black pepper
1/4 C chopped dill, plus 2 Tbsp for garnish
12 chickpea crepes (below)
Arugula, for garnish
Preheat oven to 375. In a bowl, toss the cauliflower with 1 Tbsp of the olive oil and 1/4 tsp salt. Place on a parchment-covered baking sheet and roast for 30 minutes, stirring every 10 minutes, until the tops are browned.
Meanwhile, mix the sliced shiitake mushrooms with 1 Tbsp oil and add the shoyu. Place on a baking sheet and roast for about 20 min, stirring a couple of times, until the mushrooms have released their juices and become quite dry. Set aside the shiitakes and cauliflower.
Rinse the dried pocinis. In a small bowl, pour 1 C hot water over them and soak for 15 minutes.Warm the remaining Tbsp of oil in a medium saucepan and add the onions. Cook over low heat for 10 to 12 minutes, or until softened. Add the shallots, garlic, cabbage, cumin, and caraway, stir and cook 5 minutes, or until the cabbage has completely wilted.Pour the pocinis and liquid through 2 layers of paper towels in a strainer. Reserve the soaking liquid. Rinse the porcinis to remove any remining dirt and chop into small pieces. Add the chickpeas, shiitakes, cauliflower, and porcinis to the vegetable mixture. Combine the porcini soaking liquid with enough water to make 2 cups and add to the vegetables.
Simmer 10 minutes. Add the lemon juice, and salt and pepper to taste. Remove from the heat and stir in the dill. Fold each crepe around 1/2 C of filling. Center two on a plate and sprinkle with dill. Tuck a few leaves of arugula under the crepes.
Chickpea Crepes
1 C chickpea flour
1 C unbleached white flour
1 tsp salt
2 Tbsp extra-virgin olive oil
2 C warm water
2 tbsp finely chopped chives
In a medium bowl whisk together the flours and salt. Add the oil and water and whisk to combine, then transfer to a blender and thoroughly blend ingredients together. Alternatively, use an immersion blender. Pour the batter back into a bowl and stir in the chives. Allow the batter to rest for at least 20 minutes. At this point, the batter can be refrigerated for up to a day.
Heat a 6-7 inch crepe pan over medium heat. Lightly oil the pan using an oil-saturated paper towel. Pour 1/4 C batter onto the pan, tilting the pan in a circular motion so that the batter covers the entire surface. Cook until the surface bubbles and the crepe becomes golden around the edges, about 1 min. Loosen the edges with a spatula, then with the spatula - or your hands - flip it. Cook the second side for about 30 seconds.
Transfer the cooked crepe to a plate and continue making crepes, lightly oiling hte pan between each, until the batter is finished.
Horseradish "cream"
1/2 lb soft tofu
2 Tbsp fresh lemon juice
3 Tbsp canola oil
2 Tbsp brown rice vinegar
3/4 tsp sea salt
1/4 tsp white pepper
1/2 C minced red onion
1 Tbsp fresh chopped dill
2 tsp prepared horseradish
In a food processor fitted with a metal blade, combine the tofu, lemon juice, oil, vinegar, salt, and pepper and process until smooth. Transfer to a bowl and stir in the remaining ingredients.
Tuesday, June 26, 2007
Bruschetta Pomodoro
The Semolina Bread recipe suggested using the bread to make bruschetta. This recipe from Cooking Light has lots of my favorite things including fresh tomatoes, Kalamata olives, fresh basil, and capers. It is delicious and works great on the bread.
Bruschetta Pomodoro
Cooking Light, September 1997
Pomodoro is Italian for "tomato."
2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.
Yield: 10 servings
CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g,mono 1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 1mg; CALCIUM 15mg; SODIUM 255mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 15.8g
Bruschetta Pomodoro
Cooking Light, September 1997
Pomodoro is Italian for "tomato."
2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.
Yield: 10 servings
CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g,mono 1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 1mg; CALCIUM 15mg; SODIUM 255mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 15.8g
Sunday, June 24, 2007
Semolina Bread and Radish Sandwich
I'm back to playing the Sunday Game of the Week on Cooking Light's Great Food Boards. The cookbook this week is age based and mine turned out to be The Bread Lovers Bread Machine Cookbook by Beth Hensperger. I've been wanting to make some bread and I have some semolina flour that I bought for pizza but decided that I like the cornmeal better so I want to use this up. I found this recipe and it doesn't need any modificatios although I used half of the olive oil called for. I made a radish sandwich for lunch today using this bread and wow! the whole is greater than the sum of the parts. YUM! Brushetta tomorrow!
Semolina Country Bread
Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.
2-pound loaf
1 3/4 cup water
3 tablespoons olive oil
2 1/4 cups bread flour
1 3/4 cups semolina flour
2 tablespoons seesame seeds
1 tablespoons plus 1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Semolina Country Bread
Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.
2-pound loaf
1 3/4 cup water
3 tablespoons olive oil
2 1/4 cups bread flour
1 3/4 cups semolina flour
2 tablespoons seesame seeds
1 tablespoons plus 1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Saturday, June 23, 2007
Spanish Omelet
I made this Tuesday. I am trying to do better with the photography and now maybe video!
The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)
4 1/2 flamingos for taste and ease for both DH and I.
Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen
Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
freshly ground black pepper
Bring about 1 quart water to boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.
Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite to let the onions cool slightly.
With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.
Move an oven rack to the top position and heat the broiler. Heat the remaining 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.
Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the omelet from burning.
Remove the pan from the broiler. The omelet can be cooled to room temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.
The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)
4 1/2 flamingos for taste and ease for both DH and I.
Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen
Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
freshly ground black pepper
Bring about 1 quart water to boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.
Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite to let the onions cool slightly.
With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.
Move an oven rack to the top position and heat the broiler. Heat the remaining 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.
Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the omelet from burning.
Remove the pan from the broiler. The omelet can be cooled to room temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.
This week's menus and CSA recipes
I had thought to post weekly menus and decided to well, do it! I liked the way I used the tortillas and eggs for two meals. My mom introduced me to a foodtv show by Robin Miller (I think) that emphasizes making extra of some things to use later in the week.
Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.
Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.
Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.
Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.
Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.
In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.
recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe
Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.
Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.
Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.
Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.
Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.
In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.
recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe
Friday, June 22, 2007
pea salad
I have been getting the best English peas in my csa box. I tried cooking them like edamame as suggested by Jack Bishop in A Year in a Vegetarian Kitchen- good but not to my liking. I found this recipe on YouTube. I think it still needs tweaking- I may have used too much pasta and not enough mint. I hope I get some more peas tomorrow!
ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!
Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads
8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.
Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.
ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!
Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads
8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.
Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.
Slow-Cooked Zucchini Coins with Chopped Herbs
This was a delicious way to enjoy the zucchini and yellow squash that was in my csa box as well given to me by one of DH's friend.
Adapted from Vegetarian Cooking for Everyone
2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon
Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.
Adapted from Vegetarian Cooking for Everyone
2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon
Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.
Subscribe to:
Posts (Atom)
