Monday, December 20, 2010
Friday, December 17, 2010
Thursday, December 16, 2010
Sunday, December 12, 2010
Here's what you'll need:
Tuesday, December 7, 2010
(Made in cooperation with Abby!)
we made enough for 10 people, so I'll try to estimate lower proportions:
CARROTS 4 or 5 big ones
BEETS - one red, one gold
grate all of the above. Notice their lovely colors at this point, because once they get mixed, everything turns beetcolor.
PARSLEY - about 1/4 cup, (must be fresh, this is the salady part of the salad) broken or chopped into small pieces
GOAT CHEESE - an ounce or so, crumbled
dressing: equal parts oil and vinegar, salt and pepper to taste
2 onions (saute in butter until translucent)
Veggie broth - enough to cover this and more. For broth we've been buying "better than bullion" and mixing it with water - tastes great! Cook all of this until the cabbage is soft
Broccoli (4 heads, chopped) - add a few minutes before serving, and only cook enough to make it tender.
Cream - mix in right before serving. Be careful not to overcook it or it will curdle. I used about 1/2 cup for a major pot of soup.
RUTABAGAS! i found them in the T-house fridge labeled "hairy roots." They are so much better than that. Do not fear. Scrape off the hairy parts with a veggie peeler, cut into little wedges, and cook 45 min - 1 hour in a little butter in a 350 oven. Then dress with:
1 TBSP butter
1/2 tsp curry powder
2 TBSP lemon juice (our lemon tree is nearly ripe, hurray!)
Monday, November 15, 2010
Thursday, October 28, 2010
1 lbs macaroni
1/4 lbs cheddar
1/4 lbs brie
½ cup butter
1/2 lbs mushrooms
2 cloves garlic
1½ tsp salt
1 tsp nutmeg
1 tbsp flour
1 cup milk
2 cups chopped baby greens and/or arugula
Prepare macaroni or other similar sized pasta according to package directions. While the pasta water is coming to a boiling, cut the mushrooms into thick slices and saute in 1 tablespoon of the butter in a medium sauce pan over high heat. Stir occasionally and cook until the mushrooms are golden brown.
While the mushrooms are cooking, finely dice the onion and mince the garlic. Shred the cheddar and cut the brie into small chunks. Set the mushrooms aside in a small bowl.
In the same saucepan, melt the remaining butter over high heat, then add the garlic. Once the garlic is just beginning to brown, add the onions, salt and nutmeg. Stir occasionally and when the onions become translucent, turn off the heat. Whisk the flour into the milk, and slowly pour over the onions, stirring constantly. When the onions have been fully incorporated into the milk, turn the heat back on to medium and cook until the mixture thickens, about 3 to 5 minutes, then turn off the heat. Add the onion mixture, cheese and greens to the cooked past and stir until the cheese is melted. Serves 5-7.
* To make the basic version of macaroni and cheese, you can omit the mushrooms, brie and greens. Increase the cheddar to 1/2 pound.
Wednesday, October 20, 2010
I first made these as part of a traditional Sunday dinner, along which hush puppies and fried chicken––quite the yummy combination! I prefer collard greens myself, but was pleasantly surprised at how good turnip greens are too, and they take much less time! Collards have to cook the better part of the day and these only take about fifteen minutes.
1/2 to 1 onion
1 (or a few) clove of garlic
turnip greens, a few bunches
Seasoning to taste: pepper, salt, red pepper, red pepper flakes etc.
1 tsp or so of bullion (or I used Better Than Bullion)
Heat some peanut oil in a sauce pan, add chopped onion and garlic, sauté, then add greens, and sauté for several more minutes. Add some salt, pepper, red pepper, red pepper flakes, and other flavors to season. Add 3/4 or 1 cup or so of water and the bullion, and continue cooking on medium to medium low for another ten minutes or so. You could use some veggie or meat broth instead of water or bullion.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" J. R. R. Tolkien
Sunday, October 17, 2010
Dried CHICKPEAS (1.5 cups) - boil, soak, cook for 2 hours or so - OR use a can of pre-cooked chickpeas
veggie BROTH - 4 cups? It was guesswork. Enough to cover...
1 large bunch KALE - chopped finely. Add to chickpea/broth and boil 15 minutes or so
5 finely chopped red PEPPERS (the tiny sweet peppers we got in the boxes last week. If you get a grocery-store-sized pepper, one or two will do).
and a chopped TOMATO
Cook about five or ten more minutes, seasoning well with
RED PEPPER FLAKES
FRESH BASIL (chopped. maybe 8 leaves)
OR any kind of all-purpose "italian seasoning" you've got. The chickpeas could also be replaced with white beans or even lima. The only crucial ingredient is kale.
Serves a housefull.
hurray for kale!
Now we ate this alongside some homemade garlic-squash ravioli, but THAT is a much more complicated process (but a pleasant afternoon's activity!)... I really should've taken pictures of our masterpieces though.
Thursday, October 14, 2010
Tuesday, October 12, 2010
Take off the green leafy tops, wash them, and treat them like arugula (a little spicy). Great on sandwiches or salads.