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What We’re Eating: 4/23 – 4/27

It’s time for a weekly menu! I haven’t done a great job of sticking to a menu lately, so I’m putting this out there so I have a little bit of accountability. 😉

Monday 4/23 – Meatless Monday this week with Zucchini fritters!
Tuesday 4/24 – I’m leaving Andy to fend for himself while I get tacos with some girlfriends. Hopefully there are still leftovers by the time we get to Tuesday night. 😉
Wednesday 4/25 – Skillet Lasagna. This is one of my favorite things from Cook it in Cast Iron. I’m pretty pumped for dinner on Wednesday.
Thursday 4/26 – Brats with TBD sides. I have almost no inspiration right now, so we’ll see what sounds good when Thursday actually rolls around.
Friday 4/27 – Pizza! I think we’ll order out this time. Glass Nickel sounds like a good way to start the weekend.

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Posted by on April 22, 2018 in Uncategorized

 

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What We’re Eating: 2/11 – 2/16

So, that weekly menu. I’ve been fairly consistent about it for the last month or so, which means it’s probably about time for me to fall off the meal-planning wagon. In an attempt to stay organized, here’s what I’m making next week.

Sunday 2/11 – Baked Butternut Squash Pasta and roasted Brussels sprouts
Monday 2/12 – Couscous pilaf with roasted carrots, chicken and feta (new recipe from Southern Living)
Tuesday 2/13 – Salmon of some sort, corn, and roasted beets
Wednesday 2/14 – Pork chops, roasted potatoes, salad, and since it’s Valentine’s Day, chocolate pots de creme from Cooking at Home with Bridget & Julia (I might be using Valentine’s Day as a way to justify fancy desserts on a Wednesday.) 
Thursday 2/15 – Grilled cheese or leftovers, since we’re going to a lecture about the battle of Midway.
Friday 2/16 – Indoor pulled chicken, a vegetable of some sort, and biscuits. I’m pretty excited to try this recipe from the latest issue of Cook’s Illustrated.

There you have it! We’ll see how well I stick to the plan this week.

 
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Posted by on February 10, 2018 in Uncategorized

 

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CSA 2017: The Rest of The Story

Eating locally is something that I’ve been excited about for the last several years. (If you’ve been here for any length of time, you’ve probably noticed that.) It’s why I pick local restaurants and gravitate toward the “made in Wisconsin” label on my cheese, wine and beer. It’s also why I’ve opted to get my veggies through a CSA from a local farm each summer.

I typically share a recap of our produce share each week, but this season just got away from me. (And I became the world’s laziest blogger, which I’m working on fixing.) So, here’s a year-end photo round up of 16 of the 19 weeks of home-grown goodness from Olden Organics. (Yes, I only blogged through week 3. MAJOR FAIL.) And technically, we’re missing photos of two weeks because we spent a couple weeks in Washington state this August.

Since I obviously don’t remember what I made with each vegetable, I’ll give you  the run-down of  what does stick out in my mind from this summer.

Corn on the cob. We eat it as-is 99.9% of the time because nothing says summertime like fresh corn.

Cucumbers. In addition to our CSA, our cucumber plants went crazy this summer. I made quick pickles, and I tried a new-to-me orzo pasta salad with cucumbers, mint, feta and red onion. Yum yum yum.

Fennel. It’s still not my favorite CSA vegetable, but I’ve figured out how to make the best of it. This root vegetable gratin is my go-to, but if I don’t have the other vegetables on hand, I discovered that caramelized onions and fennel is an excellent pizza topping. I actually froze a big container of this mixture before our vacation this summer, and it’s just waiting for the next pizza night.

Garlic scapes. I’m a garlic junkie, and scapes are just one more way for me to get my fix. I turn most of them into pesto. My favorite “fast dinner” is pasta with garlic scape pesto sauce and a bit of Parmesan cheese.

Thai basil. I just discovered this variety of my favorite herb, and I cannot get enough of it. We had two plants in our garden this summer, and I loved it. It adds a little extra oomph to dishes, and I liked putting it in stir fries.

Golden beets. They’re similar to regular beets in flavor, but they are so pretty. If you’re someone who eats with your eyes, these are the beets for you.

Carrots. Our late season share had some beautiful rainbow-colored carrots. I tried a new recipe for glazed carrots with dried cherries and orange zest, and it was as beautiful as it was delicious.

Cranberries. We received a big bag in our late season share (and I also stocked up on more at the grocery store). I’ve made cranberry bars and cranberry sauce, and I can’t wait to try a pan of these breakfast buns.

That’s the whirlwind tour of our produce for the year. I can’t wait to see what 2018 holds!

 
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Posted by on January 3, 2018 in Uncategorized

 

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Cookie Time! 

Look at my latest library find!

THePerfectCooki

Unfortunately, it was a short loan, so I had to give it back after only two weeks, but it was fun to look through! There were lots of recipes that caught my eye, but I only had a chance to try three  – butterscotch meringue bars, s’mores blossom cookies, lemon sour cream cookies and salted peanut butter pretzel chocolate chip cookies. Out of those four, the peanut butter pretzel cookies were my favorite, and I got to make them with two of my nieces over Thanksgiving. (I brought the book back to Ohio, and they picked out the recipe I wanted to try most. They have excellent taste!) 

I snapped pictures of a few more recipes that look intriguing, and I’ll probably try those out over the next few weeks. It’s cookie season, after all!

Speaking of cookies, would you believe that I didn’t make a single Christmas cookie this year? Food blogger fail. Things just got away from me this year. I won’t have time before Christmas to bake anything now, but Andy pointed out that I could make a batch the day afte Christmas. It’s supposed to be crazy cold, so spending some time with the oven wouldn’t be the worst thing. 🙂

Merry Christmas, everyone!

 
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Posted by on December 6, 2017 in Uncategorized

 

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Taste the Rainbow!

I picked up our final CSA share of the 2017 season today, and while I plan to do a wrap-up post on the entire season (especially since I dropped the ball on weekly updates), I decided to share this picture right away. 

These have to be the prettiest carrots I’ve ever brought home. Any suggestions for them? 

 
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Posted by on November 7, 2017 in Uncategorized

 

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Fall Fritters

Remember when I first looked through Cook It In Cast Iron? Lots of recipes caught my attention, and it’s been an almost-permanent fixture on my kitchen counter ever since I got my own copy. (Seriously. The chocolate chip cookie is my easy dessert go-to.) 

I showed Andy the apple fritter recipe, and he was on board immediately. Apple fritters are his doughnut kryptonite. I’d never made fried doughnuts of any kind, so I was eager to try them as well. Of course, this was back in April (of 2016! I’m a terrible blogger), and since the recipe calls for apple cider, I put it on the “things to make in the fall” list. I told Bethany about my plans, and we decided that it would be the perfect Saturday morning activity.

So, while our Andys were out volunteering one morning, we made it happen.

Since I knew we’d have eager helpers, I prepped as much as I could before Bethany, Judah and Sadie arrived. I used Empires from our over-zealous apple picking, which worked well. I had everything measured out and ready to go when they arrived, so the kids could easily help add things to the bowl and mix the batter.

I’d never fried anything before this, and I was pleased to discover that it’s not nearly as intimidating as I thought it’d be. I think the biggest trick is to have everything ready to go before you start frying so you’re not scrambling to find a cookie sheet for the finished fritters when they’re ready. Having an accurate thermometer for the oil really helps too. We used Bethany’s for this project, and it made a believer out of me. (So much so that I took advantage of Thermoworks Black Friday deals last fall and purchased a ThermoPop for myself.) Once the kid-friendly activities were done, Judah lost interest in the process (until we were ready to ice the fritters), but Sadie pulled a chair up to the counter and watched us fry every fritter!

The guys came home just in time to help us eat the fritters (which I served with bacon because a Saturday breakfast without bacon is not one I want to attend), and everyone loved them. The cider in the fritters added a lot of flavor, and there were apple pieces in almost every bite. They’re not going to be an every-weekend thing, but I think we’ll make it a point to enjoy them at least once each fall.

applefritters

Apple Fritters

2 apples (6 1/2 ounces each), Granny Smith, Cortland or Empire, peeled, cored, halved and cut into 1/4″ pieces
10 ounces (2 cups) all-purpose flour
2 1/3 ounces (1/3 cup) sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg, divided
1 cup apple cider, divided
2 large eggs
2 tablespoons unsalted butter, melted and cooled
8 ounces (2 cups) powdered sugar
4 cups vegetable oil, for frying

Preheat the oven to 200° and place the oven rack in the middle position. Line a baking sheet with paper towels and lay the apples in a single layer on the sheet. Pat the apples with a paper towel until they are nice and dry.

In a large bowl, whisk the flour, sugar, baking powder, salt, one teaspoon cinnamon and 1/4 teaspoon nutmeg together. In a separate, bowl, combine the melted butter, 3/4 cup of cider and the eggs. Whisk them until smooth.

Add the dried apple pieces to the flour mixture and toss to combine. Stir the cider mixture into the flour mixture, and mix until the wet ingredients are thoroughly incorporated.

Place a wire rack over a rimmed baking sheet lined with a triple layer of paper towels. Set aside. Pour the oil into a 12″ cast iron skillet (you want the oil to be 1/2″ deep) and heat the oil over medium heat until it reaches 325°.

When the oil is hot, grease a 1/3 cup dry measuring cup and use it to scoop five heaping mounds of batter into the oil. Use the back of a spoon to flatten the batter in the oil. Fry the fritters until they are a deep golden brown, about six to eight minutes. Flip the fritters halfway through the frying process. Be sure to maintain the oil temperature, adjusting the burner’s heat if necessary.

Transfer the finished fritters to the wire rack on the prepared sheet and move them to the oven to keep them warm while you finish the rest of the fritters. (Before adding the next batch of batter to the pan, make sure the oil is still 325°. If the oil has cooled, wait until it comes back to temperature before adding the batter.) Repeat the process with the rest of the fritters, placing them in the warm oven when they are done.

Next, prepare the glaze. Whisk the powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and the remaining 1/4 cup of cider together in a large measuring cup. (You could use a bowl, but a measuring cup with a pour spout will make it easier to drizzle the icing over the fritters.) Drizzle a generous tablespoon of icing over each fritter. Allow the icing to set for 10 minutes before serving, which should give you enough time to scramble some eggs or fry some bacon to serve alongside your fritters.

From Cook it in Cast Iron

Click here for a printable version.

 
 

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What We’re Eating: 7/10 – 7/14

I have really fallen off the meal planning wagon (AGAIN), and the holiday travel certainly didn’t help matters. However, we’re home for a few weeks, and our fridge and garden are full of produce, so I’m trying to get back on track.

Monday 7/10 – Pizza night with friends! Our friends from Florida are in town visiting, so several of us are getting together for dinner. We’re having pizza, and I will most likely bring a salad too.
Tuesday 7/11 – Drunken beans, with rice and mango salsa. I’ve had my eye on this recipe ever since I checked the Best Mexican Recipes cookbook out of the library, and I finally remembered to pick up poblano peppers. I’m pretty pumped about this.
Wednesday 7/12 – Salmon, bread and a TBD CSA vegetable (or salad)
Thursday 7/13 – The “Best Chicken Parmesan,” according to Cook’s Illustrated and a CSA vegetable of some kind
Friday 7/14 – Pasta with vegetables (current front runners are these two recipes, but I reserve the right to change my mind). We have a busy day on Saturday, so I’d like an easy dinner the night before!

 
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Posted by on July 9, 2017 in Uncategorized

 

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