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Posts Tagged ‘Stir Fry’

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

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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).

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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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…our weekly CSA haul! It’s yet another bountiful late summer week:

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The haul, before we split it with our partners

 

Chinese broccoli

Chinese broccoli

Amaranth
amaranth
TOMATOES!!!!!

TOMATOES!!!!!

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Kohlrabi - our CSA partners got this

We got the cukes, garlic, and cherry toms

We got the cukes, garlic, and cherry toms

 

 

 

 

 

 

After we split our share it was dinner time. We started with a little raw appetizer:

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The orange ones were so sweet and tomato-y! I’m always excited when I can taste actual “tomato-ness” and not just mushy water when I eat a tomato.

We hadn’t thawed any meat or planned any other protein source, so we winged it with an impromptu menu of canned salmon sandwiches garnished with fresh CSA cukes and lettuce and a Chinese broccoli and eggplant stir-fry. We got to chopping:

 

I can't believe we have fresh garlic!!

I can't believe we have fresh garlic!!

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and ended up with this:

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This meal was a rousing success. I love canned salmon but Trent does not, so I usually just have it for lunch occasionally. With the addition of the cukes and lettuce, though, he was into it.

I tried to photograph the salad I made this morning for my lunch later today, but every time I pushed the “take picture” button my camera shut itself off! Ack! Has this ever happened to anyone? I’m really hoping if I leave it alone it will fix itself. Blogging would be rather difficult without a camera.

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Cooked Salad

Oof. That’s how good tonight’s dinner was, folks.

The challenge: use up baby bok choy, spring onions, shitake mushrooms, and eggs. The recipe:

Cooked Salad (serves one)

1) Heat up a glug of sesame oil (use more or less as your diet dictates – I’d say I used about a tablespoon). Sauté 2 small cloves of garlic and one small, chopped spring onion until until just softened.

2) Add 1 cup of chopped shitake mushrooms and cook until softened.

3) Add about 2 tsp. of soy sauce, 1-2 tbps. sake (you could also use rice wine), and 1-2 tsp. of sambal oelek (garlic chili paste, made by the Sriracha people). Sauté everything together for about 1 minute.

4) Add about 1.5 cups of chopped baby bok choy and sauté until just wilted.

5) Transfer the bok choy/mushroom dish to a serving plate. Fry one egg and place on top of the veggie mix.

6) Enjoy!

The half-finished dish:

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and the whole shebang:

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I really enjoyed the farm-fresh eggs that I scrambled the other day, but this was UNREAL. It was like the yolk was on steroids, which is funny because it’s precisely the lack of steroids that makes it taste extra yolk-y and rich and decadent. I think I’m going to be having lots of over-medium eggs for meals in the next few days. Huzzah real food!

Happy weekend, blogworld! Does anyone have exciting plans? I spent the day swimming and enjoying the giant, fluffy summer clouds while I backstroked. I’d say that’s a pretty good start to a relaxing few days.

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Garlic chives. Sweet potato greens. Baby bok choy. Lettuce. Green beans. Asian cucumber. White carrots. Cabbage. Spring onions. Sweet corn. Eggplant. Green Peppers.

HOLY CRAP our CSA share this week is SUPERabundant! I honestly don’t know how I’m going to make it through all of this since Trent is on tour, but I’ll do my level best. 🙂

I think I’m most excited about the sweet potato greens because 1) I didn’t know you could eat them and 2) that means CSA SWEET POTATOES later in the season!!! Also they’re really pretty:

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I stir-fried these along with some green onions, sweet corn, non-CSA shitake mushrooms, and farm fresh eggs from our meat CSA farmer.

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Fantabulous!  I love eggs, and, like almost everything, they taste a million times better when they’re right off the farm.

After dinner this happened:

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Banana soft serve with unsweetened dried coconut, cocoa nibs, and a wee bit of agave syrup. Heaven in a bowl.

And now I’m happily plotting tomorrow’s eats. I’m thinking there’s a huge plate of fresh veg with hummus in my future. Yes!

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I love veggie pick-up day. It’s like Christmas comes every week! I didn’t get a group shot of all the produce together this week – I’ll just have to shoot it as we cook it.

Tonight we made the pasta we meant to make last night, plus some of our new bounty.

Snappy, crunchy, brilliant green beans:

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Everyone has their quintessential summer vegetable, and green beans are it for me. They remind me of sitting outside, snapping the ends off a big bowl of beans with my mom. To be perfectly honest I’m not even sure that we did this, but in my romantic version of my childhood we did. 😉

We also used our green summer squash, which looks like a cross between a zucchini and a cucumber.

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Stir-fried up with some non-CSA mushrooms:

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T ate this mixture as a side dish while I mixed it in with our pasta and meat sauce (1/2 pound of CSA ground beef simmered in a jar of TJ’s marinara sauce with more mushrooms). Topped with fresh CSA basil (so good!) and some parm:

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Sorry, not a great picture. I was in a hurry to eat it!

We also got kale, romaine lettuce, cucumbers, more white carrots, new potatoes, green onions, corn, and leaf amaranth. Have you ever cooked with leaf amaranth before? I’d only ever heard of the grain amaranth, so I was surprised to learn that there is a leafy variety as well. I’m not sure what we’re going to do with these. Our CSA newsletter came with a few different recipes, so maybe we’ll try one of those.

And just in case you need more Christmas in July, Zukay is giving away a whole case of their raw, fermented salad dressings. Check it out at The Nourishing Gourmet!

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We’re clearly in the midst of summer bounty – I wish we had a cornucopia to display all the beautiful veg we got this week.

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Swiss chard, Chinese broccoli, beets, SWEET CORN (mostly unpictured because it wouldn’t fit), potatoes, carrots, more delicious summer squash, and green onions.

I got right to work stir-frying the Chinese broccoli, which is a member of the brassica family and is sometimes called Chinese kale. It looks almost exactly like collards and tastes a little like kale/collards. I modified a recipe that came in our newsletter to make this:

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Here’s what I did:

1) Sauteed 2 cloves of garlic in sesame oil until they started to soften.

2) Added about 1/4 cup of roughly chopped peanuts and cooked those for a little bit

3) Added a few teaspoons of soy sauce and a spoonful of sambal oelek (garlic chili paste)

4) Added the roughly chopped bunch of Chinese broccoli and cooked until it was bright green and a little wilt-y.

This was really good. Just a tad spicy, with some sweetness from the well-done garlic and a nice crunch from the peanuts. Nothing better than a quick and delicious recipe! Speaking of which, I could go for some banana softserve right about now…

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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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