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Posts Tagged ‘Sauteing’

I’m finally back with this week’s veggie CSA haul. It’s one of the biggest ones yet, and it includes a fall treat I’m super excited about!

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Nope, not those…

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Not those either…

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Getting closer…

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Can you see it?

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There it is! On the right! A BUTTERNUT SQUASH! 🙂

Plus a beautiful bunch of kale:

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For lunch today I made use of a summer squash leftover from last week (so many veggies! so little time!), the new kale, and some of the cherry toms to get this snacky plate:

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I definitely felt a little Snackface-y, especially because I sauteed the kale in a dry skillet so they crisped up into kale chips. I was kind of skeptical about kale chips, but WOW are they good! They explode into little crispy bites of heavenly greenness in your mouth. I will definitely be making these again.

For dinner tonight we did a pasta dish with CSA spicy Italian sausage, stir-fried eggplant, long beans (amazing texture!), more cherry toms, and hot pepper. It was so good I forgot to take a picture!

This was purportedly our last week of summer bounty. Our share continues through November, so we’re looking forward to hardier fare like root veggies and (thankfully) kale. I’m excited for the change of seasons! And I’m excited to be writing a blog post – I’ve missed doing this during my busy busy school days! Thanks to those of you who have still be visiting and commenting – you’re the best!

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We’re almost done with last week’s veggie CSA box, and not a moment too soon. Tonight we sauteed up the last of the kale and the two summer squashes we got.

This looks greasy, but it's just the camera flash reflecting moisture

This looks greasy, but it's just the camera flash reflecting moisture

This squash was one of those CSA revelations that I adore, much like our first truly free-range, hormone- and antibiotic-free chicken was. I usually don’t really like summer squash. It’s bland and watery and mushy and generally pretty blah. But this squash was sweet and nutty and toothsome; it almost tasted like an acorn squash. The time it spent sauteing in butter made it just a little carmel-y. Basically I want to eat this for every meal. Here’s hoping there’s more in next week’s box!

Yet another reason I occasionally rant and rave about conventional agricultural practices. Not only are they toxic, but they make our food taste like bland, watery crap.

In other news, Curly Top is starting up a new site for bloggers to review recipes and products. It’s called Chew Review and I think it’s a great idea. I can’t wait to see it get on its feet!

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We made a heroic effort to finish off our peas, bok choy, and kale with tonight’s dinner.

bok choy and beautiful purple kale

bok choy and beautiful purple kale

sesame oil, sambal oelek (chili paste), garlic, bok choy stems, and peas, getting along famously

sesame oil, sambal oelek (chili paste), garlic, bok choy stems, and peas, getting along famously

T stopped by our closest Asian market since we were out of sesame oil, and he also picked up some beef to add to the mix. We marinated it in a little soy sauce first and then sauteed it up.

all together now!

all together now!

I went pretty light on the beef since we just had red meat last night. I like to keep the red meat consumption to a minimum, especially when it isn’t grass-fed.

We also polished off our final vegan baked donut. I find it very satisfying to use up food stores – it gives me an odd sense of accomplishment.

Almost time to polish off all that Paris has to offer….whee!!!

Question of the day: Any tips for dealing with jet lag? This is a short trip, so we won’t have much time to adjust to the time change. We’ll need all the help we can get!

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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?

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and the final product:

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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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