Posts Tagged ‘Pan-frying’

Trent got a new toy. Any guesses what it is?



He got a beautiful new camera that (I think) makes our food look much prettier than my trusty but limited Fujifilm point-and-shoot. I don’t know how often I’ll be able to convince him to let me use it, but I’ll try!

Pictured here: tonight’s dinner. Collards, eggplant, an heirloom tomato, and jalapeno (all CSA, of course) sauteed in the chicken fat leftover from our CSA chicken legs. Delish!

I’ve also been eating lots of SIABs (smoothie in a bowl – acronym courtesy of Kath).


Frozen banana, berry/cherry mix, sunflower seed butter, spinach (hence the greenish tinge around the edge), almond milk, food processored and topped with shredded coconut. Not as pretty as above pictures because taken with my Fuji. Ah well!

You may have noticed that it’s been quiet around here for a few days and that I haven’t been commenting very much. It’s super busy at school for me right now, so I’m afraid the blog has to take a back seat for a bit. I’ll still be posting and commenting, but not as much as usual. Once things calm down I’m hoping to do some site redesigning and revamping. So bear with me until then!

Happy happy almost weekend!


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Did anyone else obsessively read The Monster at the End of This Book starring Grover of Sesame Street when they were little? I’m pretty sure my parents contemplated burning it so they wouldn’t have to read it to me again.


With “lovable, furry old Grover” as my inspiration, I’ve decided to work backwards through today’s CSA eats. First up: dinner. Nothing too fancy tonight – just simple deliciousness. We had some CSA lamb chops, seasoned with salt, pepper, and sage and pan fried:


and Swiss chard, sauteed with garlic, onion, (barely) hot pepper, and tomatoes:


All together:


For lunch I played with a new, super secret ingredient from our CSA: spey cabbage.


According to the CSA newsletter, spey cabbage is a very common crop in Cambodia, but it’s hard to find any information about it in English. It is a cabbage, but a very delicate, mildly spicy variety. I made it into a salad along with some of our CSA tomatoes, non-CSA avocado, and the remaining basil-y bean dip from the other day. It was fabulous! Very crunchy and crinkly, but not quite as chewy or fibrous as the cabbage you can find in the grocery store. It was a nice alternative to lettuce.

And now we’ve come to the scary part of our post…the monster! (Hide yourself, Grover!)


That’s right, it’s a green monster bowl of oatmeal!! We bought some bagged spinach early in the week to tide us over until our CSA share came, and it’s slowly going bad in the bottom of the refrigerator. Solution? Blend with almond milk and add to oatmeal along with sunflower seed butter, cinnamon, and frozen berries and cherries. It might look scary, but it doesn’t taste spinach-y at all, and adds some nutritional oomph to breakfast.

See, Grover? There was nothing to be scared of after all!

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I might have mentioned this before, but I LOVE MY CSA. Take a gander at the colorful nutrients it sent my way this week:




Sweet corn (there are 5 more unpictured ears), an eggplant, potatoes, hot peppers, green beans, LEEKS!, carrots, green peppers, a plethora of tomatoes (take that, blight!), ground cherries, lettuce, basil, kale, and amaranth. Phew!

Let’s take a closer look:



According to our newsletter, ground cherries (also known as husk cherries and cape gooseberries) are a member of the nightshade family, which means that they’re related to tomatoes, eggplants, peppers, and potatoes. I tried one out and they’re delightful; they taste like a sweet green tomato. I think they’ll be perfect in salads.



According to my mouth, fat, juicy, orange tomatoes are one of my favorite foods.



I love the little pear-shaped yellow one!



Straight-up beta carotene.

After Trent got back from his evening workout we set to making dinner. On the menu: CSA chicken breasts and CSA veggies. The veggies became a salad:


One head of lettuce, three carrots, one tiny bell pepper, a handful of ground cherries (the little greenish-yellow dots – this is what they look like without their pretty papery husks), and a medium-sized tomato. The veg was great, but I screwed up on the dressing. I usually just make balsamic vinaigrette, but it’s getting boring. I scoured our cookbooks for something suitable with the minimal ingredients we have on hand (it’s time to do some vinegar shopping!) and decided to try the Joy of Cooking’s French dressing. It should have worked – it was basically olive oil, lemon juice, and seasoning. It ended up just tasting like olive oil, though. Sigh. I doctored it as well as I could but it never became delicious. Do you have salad dressing recipes that you love? Will you share them with me? Because I need to get out of this rut!

The chicken was more successful. We had two big ol’ breastuses to work with (basically it was the top half of the chicken – all the bones were there and I had to do some cleaver work to make two cookable-sized breasts). I seasoned them with salt, pepper, tarragon, and lemon juice, and then we pan fried them until they were done.



Talk about primal food! Trent deglazed the pan with port and butter to make a crazy delicious sauce:



It might be hard to tell the difference, but the second picture is the sauced version. Delish!

I also had a giant salad for lunch, so I am feeling gooood! Take that, week of beach food!

Giveaway Time! Kailey is having an incredible giveaway over at Snackface. We’re talking serious, serious swag. Check it out!

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I had an awesome workout today, minus having to deal with the stench of the guy on the treadmill next to me. Seriously, dude, I roll out of bed and head straight to the gym too, but I put on some deodorant first. I ran 5 miles total and did some weights, then headed home for a giant bowl of Elvis Oats.

It was gorgeous today – 70s, breezy, sunny, perfect. I think my camera was happy about this, because it suddenly rediscovered the salad pictures it had eaten earlier (I understand, camera – it was a good salad. I would have eaten it too if I were you).

spinach, lettuce, peas, figs, kumquats, curried hummus, balsamic

spinach, lettuce, peas, figs, kumquats, curried hummus, balsamic

T and I strolled down to one of our favorite cafes and sat next to the giant open window while we enjoyed lunch, iced beverages, and reading.

Unfortunately as we read the clouds rolled in and it started to sprinkle. It didn’t look too ominous, though, so we picked up some Portuguese muffins to use as buns and raced home to try to beat the rain so we could grill our CSA burgers. Little did we know that our landlady decided to clean the basement throw out all of the charcoal the 3 apartments in our building had accumulated. Given the clouds and the lack of charcoal we admitted defeat and pan-fried our first CSA burgers. Of course we were sad not to grill, but yet again, the meat shined through the technique. We made sure to err on the rare side, since grass-fed beef is very lean, and the burgers came out tender and juicy and amazing. We sauteed our beets for a topping and a bit of their greens for a side:

Aren't they pretty?

Aren't they pretty?


and the final product:


Mine also had pickles and copious amounts of ketchup. T’s had jalapenos and mayonnaise. Overall, a very successful night of CSA eats.

We need to spend some time tonight getting ready for our big trip…in 2 (very short!) days we are headed to France and Spain. I can’t wait for the food, the wine, the scenery, the food… 🙂

Unfortunately this means I’ll be away from the blog for an extended period of time just as it’s getting of the ground. Maybe I’ll have a chance to check in from a cybercafe once in a while, but of course I’m going to focus on having a good time. Huzzah vacation!

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Lots of doings around the Morgendorffer/Lane household today. After a full day of work and a nice long workout, I came home to find T cooking up a storm. Seriously, he’s putting me to shame lately. We marinated some of our London broil cuts in a mixture of soy sauce, sake, tons and tons of garlic, a little sriracha (yes!), sugar, and scallions overnight:

Free range meat is so much redder than mass-produced meat!

Free range meat is so much redder than mass-produced meat!

T pan-fried it up and we wrapped pieces in the last of our big, beautiful lettuce leaves.

No pics with the lettuce - I'm still getting the hang of this food blogging thing!

No pics with the lettuce - I'm still getting the hang of this food blogging thing!

We also fried up our turnips and their greens in the leftover marinade in the pan and served them over rice:

T still insists that he doesn't like brown rice, so white it is

T still insists that he doesn't like brown rice, so white it is


And now I’d like to take a moment to show some love for my newly purchased Perform Better Elite Molded Foam Roller. I did a few 5 mile runs after many weeks of maxing out at 3, and of course I started to have knee pain. I was envisioning weeks of stupid cross training that I hate until I remembered that when I had IT band problems in the past foam rollers helped immensely. So I ordered one on Amazon and this beauty arrived a few days later:

Can you tell that all of my books are double-stacked? I own a lot of books...

It has worked like a charm and I am so happy! Knee pain is gone and I’ve been happily trotting out on 5 milers every other day. Here’s how it works: you lay it down on the ground, like so:


Then you position whatever part of your body ails you over the roller and you roll back and forth. Since my IT bands are my problem areas, I lie on my side and roll over and over until I can’t stand it anymore (yeah, it hurts, bad – it’s basically like getting a deep tissue massage on a sore muscle). Then you go out on your runs and grin like an idiot the whole time because your knee doesn’t hurt any longer.

Ode to My Foam Roller

Foam Roller, my sweet, without you I’d be

more lost than those people on that TV

show. Now I run pain-free. And even though

you make me wimper in great pain I trow

that you are my savior true, and for that

I owe a debt greater than Goldman Sachs.

Ok, ok, “that” and “Sachs” don’t really rhyme, but this heroic couplet stuff is hard! 😉

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