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What We’re Eating: 3/13 – 3/17

Happy Monday! It’s been a while since I shared a meal plan post, so I figured that would be a good way to kick off the week. (Plus, I haven’t had time to finish writing about any of the things I’ve been baking lately.)

Monday 3/13 – Roasted red pepper penne with sausage and salad
Tuesday 3/14 – Black bean and cheese quesadillas (I know it’s pi day, but we are finally going to see Hidden Figures that night, which means no time for baking.)
Wednesday 3/15 – Salmon, asparagus and couscous with cilantro and carrots
Thursday 3/16 – Chicken bruschetta bake, salad, applesauce and dessert (We’re having some new friends over for dinner, and this is my go-to “first time” meal. It’s easy, and almost everyone loves it.)
Friday 3/17 – Homemade pizza! I have been using my discarded sourdough starter to make pizza crust, and I recently discovered that I can throw the pizza dough in the freezer. Now I have a steady supply of pizza crust on hand, which is perfect for lazy Friday nights. I just have to decide if we’ll have BBQ chicken or pepperoni and sausage pizza.

In other food news, I baked a chocolate stout cake for a friend’s 30th birthday last week, and it was incredible. It was a dark, moist chocolate cake with delicious, stouty (is that even a thing?) undertones. It’s definitely a keeper. Of course, we were too busy having fun to take any pictures of the cake, so it’ll be a while before it appears here.

I’m still enjoying the sourdough adventure. Sourdough pancakes are becoming one of my new favorite things with the starter. King Arthur Flour has become my go-to source for new sourdough ideas, and I haven’t had a recipe fail me yet.

I’m working on cooking from cookbook closet more often as well. I pulled at least one new recipe this week from my Everyday Food archives, and I have a couple more bookmarked for next week.

 
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Posted by on March 13, 2017 in Uncategorized

 

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What We’re Eating: 1/30 – 2/4

January has been unusually busy for me this year. Between a work trip to Florida and a wedding in Ohio, I spent a lot of time NOT cooking this month.

I’ve been trying to make up for lost time over the last week or so though. I finally got the ball rolling with my sourdough starter (which we’re affectionately referring to as “Fester”), and it seems to be growing nicely. Last night was the first time I had to discard some of the starter as part of the feeding process, and I decided to use the discarded portion to make some cinnamon raisin bread. It’s rising now, and I can’t wait to see if it’s a keeper. Andy came home from work, observed the bread-making process and declared this sourdough adventure a “good thing.” 😀

We also celebrated Andy’s birthday this past week, and he wanted to stay in, rather than go out, so we invited Andy, Bethany, Judah and Sadie over for birthday burgers. I made the fried onion burgers from Cook it in Cast Iron, and we finished off the meal with the monkey bread from Bread Illustrated and vanilla bean ice cream. (The monkey bread, by the way, was incredible. I will never make monkey bread any other way again.) 

Here’s what we’re eating this week:

Monday 1/30 – Ham and cheese pie and salad
Tuesday 1/31 – Salmon and root vegetable gratin  (I actually made this in November and froze half of it. I figure now’s as good a time as any to eat the second half!) 
Wednesday 2/1 – Pasta e Fagioli (New recipe for the week!) 
Thursday 2/2 – Chipotle chicken tacos
Friday 2 /3 – Homemade pizza (It’s Friday, after all!) 

It’s safe to say that I’m glad to be back in the kitchen again. 🙂

 
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Posted by on January 28, 2017 in Uncategorized

 

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Happy New Year!

Greetings, 2017! It’s good to see you.

Things have been quiet around the blog lately, which explains why my post count is down from the previous year (38 instead of 41, whoops). The year started strong, but when life picks up, my time for writing and taking pictures gets pushed aside.

While I may not have written as much as I’d hoped to last year, I did a halfway decent job of cooking more things from my cookbooks and magazines. In fact, my copy of Cook it in Cast Iron has an almost-permanent spot on the kitchen counter.

I finally got around to sharing some of our very favorite things. The more we like something, the harder it is to get a picture of it!

I was a little disappointed that the Great Food Blogger Cookie Swap didn’t happen this year. Maybe that will change in 2017.

Here’s a few observations from 2016:

  1. We like ice cream. Lots of ice cream.

     

  2. Pork roast is my new go-to.
  3. We still like our veggies (even if they come with hitchhikers).

     

  4. Chocolate cake is the best. ChocolateChocolateCake

     

    I’m hoping that 2017 will be the year of bread in my kitchen. Thanks to some not-so-subtle hints (AKA a Christmas list to some wonderful friends), I’m now the proud owner of Bread Illustrated. Plus, my awesome friend Karen gifted me everything I’d need to get going with sourdough. (That’s my late January project. I’m traveling a bunch this month, and since sourdough is essentially a pet, I didn’t want to stick Andy with the hassle of feeding and tending a jar of starter.) Of course, all of these extra carbs mean that I should probably spend a little more time on the bike trainer this winter. Details. 😉

Here’s to another year of adventures, both in and out of the kitchen!

 
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Posted by on January 4, 2017 in Uncategorized

 

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CSA 2016: Late Season Share

Each season, we receive 18 weeks of freshly picked farm goodness from Olden Organics. It’s a great way to eat lots of veggies throughout the summer, especially since our garden doesn’t always live up to our expectations. The summer always seems to fly by though, and before I know it, we’re done with our weekly produce pick ups.

Thankfully, our CSA program includes one final “late season” share that stocks our fridge for a few more weeks. We picked it up in early November, and I still have some of these items in the pantry and fridge.

csa-2016-late-share

This year’s share included:

  • 4 apples
  • 1 head of cabbage
  • 1 bunch of collard greens
  • 1 head of romanesco
  • 1 bunch of radishes
  • several russet potatoes
  • 1 bag of fresh cranberries
  • 3 heads of garlic
  • celeriac
  • 1 bag of sweet potatoes
  • onions
  • butternut squash
  • fennel
  • 1 jar of Hippie Wayne’s marinated mushrooms

In true “addicted to fruit” fashion, we ate the apples. I made cabbage and noodles with the head of cabbage, and I tried a new recipe for the collard greens. I ended up roasting the romanesco with olive oil, salt and pepper, and it should go without saying that I’m putting the onions and garlic in almost everything I make.

The cranberries are stashed in the freezer, waiting for the perfect recipe. (Or, if we’re being honest, they’re waiting for me to decide which recipe to make.)

I wasn’t sure what to do with the fennel and celeriac, but then I saw this recipe. I think I’m going try it! I plan to share the mushrooms with some fungus-loving friends, since neither of us are fans.

That wraps things up for the year. I can’t wait to see what next year brings. (Here’s hoping that 2017 goes a little lighter on the kohlrabi!) 

 
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Posted by on November 19, 2016 in Uncategorized

 

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New Reading Material

Look at what I have for two weeks!

I’ve had this on my library wish list for several weeks, and I finally made it to the top of the waiting list. I will probably read through it, and hopefully get to try at least a few recipes. I am so excited! If I’m on top of things, I will get a few pictures too. 🙂

 
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Posted by on November 3, 2016 in Uncategorized

 

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CSA 2016: Weeks 13-18

OK, so I really dropped the ball when it came to writing about our weekly CSA deliveries. Thank goodness I didn’t forget to pick up the veggies each week. We just received our final regular season share two weeks ago, which means that we’ll have one more late season share in November. Sigh. 18 weeks goes so fast!

Week 13 was the last hurrah for the true summer foods, in my opinion, since it was the last batch of sweet corn for the season. The melon was a little disappointing, if I’m being honest. I don’t know if it wasn’t ripe when we cut into it, but it wasn’t very sweet. The sweet corn was though. 🙂

csa-2016-week-14

Week 13 included:

  • Sweet Corn
  • Green/Yellow Beans
  • Melons
  • Onions
  • Patty Pans
  • Sweet Peppers
  • Banana Peppers
  • Jalapenos
  • Romaine Lettuce

The melon was much better the next week!

csa-2016-week-14

  • Romaine Lettuce
  • Melon
  • Cucumber
  • Tomatoes
  • Green Bell Pepper
  • Sweet Onions
  • Kohlrabi
  • Green Beans

Week 15 was the start of fall foods in our weekly share. I love summer sweet corn and zucchini just as much as the next girl, but fall food holds a special place in my heart. I made coleslaw for shrimp tacos and our favorite cabbage dish with the head of cabbage, and the carrots ended up in our latest mid-week dinner win.

csa-2016-week-15

Week 15 included:

  • Tomatoes
  • Kale
  • Onions
  • Carrots
  • Cabbage
  • Peppers
  • Zucchini
  • Cucumber
  • Sweet Potato Leaves (I sautéed them with onions in bacon grease for breakfast one day. Delicious.) 

I was pretty excited about week 16. I mean, potatoes and acorn squash?? I wish I could say that I did something creative with the green tomatoes, but I just let them ripen on the counter. 🙂

csa-2016-week-16

Week 16 also included:

  • Kale
  • Beets
  • Peppers
  • Broccoli
  • Green Tomatoes
  • Onions

csa-2016-week-17

Week 17: AKA, the week of the worms. Seriously.Do you see that giant thing on the broccoli in the picture?? Eww.

Now, we’ve been eating from a CSA for several years, and I grew up eating garden-fresh produce (thanks to my green-thumb, garden-loving parents), so I know that sometimes you get bugs in your veggies. It’s a fact of life. (It’s also the reason I don’t plant broccoli in our garden.) I have vivid memories of running out of the house as a kid because there was a worm in the ear of corn I was husking. My dad always said, “It’s just some extra protein.” Umm.. no thanks.

Anyway… Andy killed the giant worm that you see in the picture, plus another couple that he found on / in the head of broccoli. He assured me that he had gotten them all. I still had him cook the broccoli, and before he roasted it, he said that yes, he had looked it over. There were no worms, he promised. We ate the broccoli, and it was delicious. Andy packed up the leftovers for lunches the next day, because he’s just that nice.

As I was sitting at my desk, finishing my lunch, I decided to scrape the pieces of roasted garlic out of the bowl and eat them. And that’s when I realized that the crunchy brown piece in the bowl was NOT a delicious, crispy piece of garlic but a ROASTED, CRISPY WORM. EW. EW. EW. Appetite = gone.

I fired off a text to my lunch-packer: THERE IS A WORM IN MY BROCCOLI.

His response? “Don’t look before you eat it next time. 😀 “

Besides the head of broccoli and the “extra protein,” week 17 included:

  • Stripetti Squash (It’s a cross between Delicata & Spaghetti. I prepped it just like a spaghetti squash.)
  • Eggplant
  • Peppers
  • Swiss Chard
  • Sun Jewel Asian Melons (They taste just like a pear and a cantaloupe got together, and seeing as how those are two of my least favorite fruits, I let Andy enjoy the whole thing.)
  • Kohlrabi
  • Onions

Anyway. On to week 18.

csa-2016-week-18

This time, I made sure Andy inspected the broccoli and the romanesco. He did remove a few green, wiggly hitchhikers. Eww.

Moving on… we received:

  • Radishes
  • Pea Shoots
  • Kale
  • Fennel
  • Peppers
  • Hubbard Squash
  • Broccoli
  • Romanesco
  • Onions

 

csa-romenesco

The romanesco was a new vegetable for us, and we roasted it with garlic, olive oil, salt and pepper. We thought it tasted kind of like cauliflower, so it was a hit at our house! The cute Christmas-tree shape was fun too. 🙂

That brings us up to the present, at least as far as vegetables are concerned. Maybe it won’t take 6 weeks for me to write about our late season share.

 
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Posted by on October 27, 2016 in Uncategorized

 

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CSA 2016: Weeks 11 & 12

Hey there! Andy and I are back from our off-grid adventures, so I figured I’d take a few minutes to catch up with things here. For those who wondered where we went, we spent 10 days in Glacier National Park and managed to hike more than 95 miles (if my math is right), which is a personal best for us on a trip! It was an incredible trip, and pictures won’t do the place justice.

Of course, the downside to late summer travel is that it makes using our CSA produce and garden veggies a little more challenging. I picked up week 11’s share right before we left.

CSA 2016 week 11

We received:

  • 4 ears of corn
  • 1 banana pepper
  • 1 pint of cherry tomatoes
  • several slicing / eating tomatoes
  • red and yellow onions
  • 1 eggplant
  • 1 zucchini
  • 1 summer squash
  • 1 pound of green and yellow beans

I put the eggplant, beets and pepper in the fridge in my magic produce-saver bags, hoping that they would still look OK when we came home. (And they did. Yay for modern technology!) I knew the onions would keep, so they stayed home as well. Everything else was loaded into the cooler (or the food bin, in the case of the tomatoes – I never refrigerate a fresh tomato) for the trip. I pan-fried the zucchini and summer squash in some butter with a little bit of oregano one day after hiking, and we ate lots of steamed green beans throughout the trip.

Here’s what happened to the sweet corn and cherry tomatoes:

CSA while camping

Just because we’re camping doesn’t mean we have to subsist on hot dogs and instant soup. I roasted the cherry tomatoes in a foil packet with butter, salt, pepper and oregano. Andy really enjoyed them this way – more so than eating them plain. I soaked the corn in water before we put it on the fire, and it turned out really well too.

I don’t have a picture of the week 12 share, as my friend Bethany picked it up, but it looks like it was a good week for her! According to our newsletter, she received:

  • Kale
  • Sweet corn
  • Snap beans
  • Leeks
  • Slicing tomatoes
  • Cherry tomatoes
  • Golden beets
  • Zucchini
  • Cucumbers

Bethany did put a cucumber and a zucchini in our fridge for us, along with the beets. I haven’t convinced her that they’re delicious. Yet. 😉

 
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Posted by on September 5, 2016 in Uncategorized

 

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