Tonight I made a Grilled Steak with Arugula salad and Maple-Glazed New Potatoes. I used the baby red potatoes and garlic scapes I got at the CSA (the scapes replaced the chives, garlic and green onions in each recipe). I also used the lemon thyme I am growing in with my begonia and coleus on the front porch.
While I've made the potatoes before, I can definitely say this was the best version I've ever made. Maybe it's just the freshness of the ingredients, but they were amazing. The salad dressing for the arugula is one I would definitely make again, too. It was so simple, but so delicious. It would be good on spinach or baby greens as well.
It's so nice to be able to cook with fresh ingredients right now!
Sunday, July 18, 2010
Wednesday, July 14, 2010
Couscous Stuffed Peppers
Tonight I tried another Giada recipe in order to use some of the basil and garlic scapes from our CSA distribution.
It was delicious. The couscous was yummy and the basil sauce was garlicky and delicious, like a basil chimichurri sauce. I made a few adaptations to the recipe: I left out the currants (too much to ask of Brian to eat both garbanzo beans and currants in the same recipe) and I substituted the creme fresh with sour cream. I also swapped a garlic scape for the clove of garlic, which may explain the fresh garlic taste to the sauce. And the only couscous I could find at the store had pinenuts in it, which I think added a nice crunchy kick.
Brian and I both scraped our plates clean, but Jack turned his nose up at all but the chickpeas. He did, however, devour the locally made chicken-basil-feta bratwurst I bought to go with the meal and he scooped up the sauce with his spoon. I think he would like couscous if it didn't come in a pepper, so we'll have to try scooping his out next time.
It was delicious. The couscous was yummy and the basil sauce was garlicky and delicious, like a basil chimichurri sauce. I made a few adaptations to the recipe: I left out the currants (too much to ask of Brian to eat both garbanzo beans and currants in the same recipe) and I substituted the creme fresh with sour cream. I also swapped a garlic scape for the clove of garlic, which may explain the fresh garlic taste to the sauce. And the only couscous I could find at the store had pinenuts in it, which I think added a nice crunchy kick.
Brian and I both scraped our plates clean, but Jack turned his nose up at all but the chickpeas. He did, however, devour the locally made chicken-basil-feta bratwurst I bought to go with the meal and he scooped up the sauce with his spoon. I think he would like couscous if it didn't come in a pepper, so we'll have to try scooping his out next time.
Monday, July 12, 2010
Sandwich Experiment #1
Today I decided to attempt to duplicate the Sweetilicious veggie delight sandwich for my lunch.
I used Great Harvest 9 Grain bread (only the best for a sandwich) and spread one slice with reduced fat onion and chive cream cheese. Then I put thinly sliced golden delicious apples on top, followed by spinach leaves and extra sharp cheddar. Then I grilled it in the George Foreman grill.
The result: a very yummy sandwich and a feeling like I was dining somewhere much fancier than my house. Definitely a sandwich I'll make again, maybe even for dinner sometime this week.
Since I have the bread in the house, I'll be trying different sandwich combos most of the week. We'll see what inspires me tomorrow.
I used Great Harvest 9 Grain bread (only the best for a sandwich) and spread one slice with reduced fat onion and chive cream cheese. Then I put thinly sliced golden delicious apples on top, followed by spinach leaves and extra sharp cheddar. Then I grilled it in the George Foreman grill.
The result: a very yummy sandwich and a feeling like I was dining somewhere much fancier than my house. Definitely a sandwich I'll make again, maybe even for dinner sometime this week.
Since I have the bread in the house, I'll be trying different sandwich combos most of the week. We'll see what inspires me tomorrow.
Thursday, July 1, 2010
Our First CSA Basket
In the spring, Brian and I decided to buy a share in Titus Farms, a local fruit and vegetable farm, in order to receive weekly vegetable allotments throughout the summer and fall (June 30 - November 3). This is called community supported agriculture or CSA.
Yesterday I picked up our first CSA distribution. Because it's still early in the growing season, we didn't receive a huge basket, but it was still plenty for us. I could choose five of any item: swiss chard, beets, collard greens, mixed lettuces, cucumber, garlic scapes, basil, mixed herbs, or strawberries. I chose swiss chard, lettuce, basil, cucumber and strawberries (much to Jack's delight).
Last night, I made a white bean chicken chili, using the swiss chard. I figured for our first try, it'd be better to disguise it from Jack and Brian both. The chili turned out quite yummy and both of my men gobbled it up. Here's the link to the chili: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html
For dessert, I made my grandma's vanilla pudding recipe to serve with the strawberries. This is a rare occasion in our house because the recipe involves stirring the pudding non-stop for about half an hour. Needless to say, my hand felt like it was going to fall off before the pudding was done. But the results were worth the effort -- it is far tastier and far healthier than the Jello variety, and it was a perfect compliment to the tiny, fresh strawberries from the CSA. Jack was begging for more when he finished his bowl.
Here is Grandma's recipe:
1/3 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 3/4 c. milk
2 T. butter
1 tsp. vanilla
In a medium saucepan, mix the sugar, cornstarch and salt. Then slowly stir in the milk (I used a combo of our skim milk and Jack's whole milk). Heat over medium heat, CONSTANTLY STIRRING. Let the pudding come to a boil for one minute (still stirring) and then remove it from the heat -- it takes almost 30 minutes to come to a boil. Don't rush it. Once you've moved it off the stove, stir in the butter and vanilla. Pour it into individual bowls and chill in the refrigerator at least an hour or two. Top with berries or cinnamon to serve.
Next week, we'll be using the basil to make Spaghetti with Smoked Almonds and Basil. Yum!
Yesterday I picked up our first CSA distribution. Because it's still early in the growing season, we didn't receive a huge basket, but it was still plenty for us. I could choose five of any item: swiss chard, beets, collard greens, mixed lettuces, cucumber, garlic scapes, basil, mixed herbs, or strawberries. I chose swiss chard, lettuce, basil, cucumber and strawberries (much to Jack's delight).
Last night, I made a white bean chicken chili, using the swiss chard. I figured for our first try, it'd be better to disguise it from Jack and Brian both. The chili turned out quite yummy and both of my men gobbled it up. Here's the link to the chili: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html
For dessert, I made my grandma's vanilla pudding recipe to serve with the strawberries. This is a rare occasion in our house because the recipe involves stirring the pudding non-stop for about half an hour. Needless to say, my hand felt like it was going to fall off before the pudding was done. But the results were worth the effort -- it is far tastier and far healthier than the Jello variety, and it was a perfect compliment to the tiny, fresh strawberries from the CSA. Jack was begging for more when he finished his bowl.
Here is Grandma's recipe:
1/3 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 3/4 c. milk
2 T. butter
1 tsp. vanilla
In a medium saucepan, mix the sugar, cornstarch and salt. Then slowly stir in the milk (I used a combo of our skim milk and Jack's whole milk). Heat over medium heat, CONSTANTLY STIRRING. Let the pudding come to a boil for one minute (still stirring) and then remove it from the heat -- it takes almost 30 minutes to come to a boil. Don't rush it. Once you've moved it off the stove, stir in the butter and vanilla. Pour it into individual bowls and chill in the refrigerator at least an hour or two. Top with berries or cinnamon to serve.
Next week, we'll be using the basil to make Spaghetti with Smoked Almonds and Basil. Yum!
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