Fresh from our CSA May 23, 2010

We received lots of yummy treats from our CSA this week.  Take a peek:

• Green leaf lettuce
• Beets (Chris’ favs)
• Green onion
• Bok Choy
• Broccoli
• Squash and Zucchini

Quite excited!  By the way, we made a super scrumptious Kale Frittata, strongly influenced by my fabulous sister-in-law, Kate!  Here’s the basic recipe she gave me…

Kale-Goat Cheese Frittata

Ingredients

• 2 cups coarsely torn fresh kale
• 1 medium onion, halved and thinly sliced We used 2 small Vidalia onions and a couple leeks
• 2 tsp. olive oil We had some butter from Maple View Dairy that we opted to use instead to grease the pan
• 6 eggs 5 eggs (not separated)
• 4 egg whites
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 cup drained oil-packed dried tomatoes, thinly sliced Didn’t have them, so didn’t use them
• 1 oz. goat cheese, crumbled  (So yummy!)

Directions

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.

2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.

3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings.

** Although we altered the recipe slightly, it was delicious!  Frittata dishes are easy, filling, and a great source of protein!

Enjoy!

Potato, Cauliflower, and Cheese Soup January 18, 2010

Tonight I made a new recipe for Potato, Cauliflower, and Cheese Soup.  It was not difficult to make, and didn’t take too long, either.  Since I was home for MLK Day, I was able to take my time, but it only took about 45 minutes total.  The blend of flavors was excellent!  I especially enjoyed the blue cheese!

Here’s how to make it:

Butter, Onions, and Garlic

Melt about 1 tbs of butter.  Then add onions and garlic.  Cook until the onions are translucent.  This only takes about 5 min.  The aroma will soon fill your kitchen!

Milk, Potatoes, Cauliflower, & Spices

Then add 1 lb diced potatoes, 1 lb cauliflower, 4 cups milk, 1 cup vegetable broth.  I also added a few dashes of salt and some red pepper.  Allow this mixture to come to a boil, then cover and simmer for about 15 minutes.

Maple View Farm Milk (Skim)

The original recipe called for 5 cups whole milk, but given my lactose issues, I decided to substitute 4 cups skim milk and 1 cup vegetable broth.  I prefer to use milk that I can trace back to the source, therefore we typically buy Maple View Farm milk (based out of Hillsboro, NC).  I like that they use glass bottles, which you can (and should) return to the store where you purchased the milk.  When you buy the milk, you pay a “bottle deposit,” and the money is refunded when you turn in the empty bottle.  Although you may go directly to the farm to buy the milk, I usually end up buying it from Harris Teeter or Whole Foods.

After Blending

After the potatoes have softened, use a blender or a food processor to liquify the soup.  I used a blender, and I needed to do several batches.  I took this opportunity to taste the soup — mmmm.  It needed a little bit more red pepper (IMO), so I added another dash.  After blending the soup, I warmed it up again and added about 1/3 a cup of blue cheese (from WI) and 1 1/2 cups of cheddar (from NY).  I wish I had found cheese made closer to home.  After the cheese melts, the soup is finished!

Agnes' Nap

Since I still had some time before Chris came home, I decided to make like Agnes and take a power nap while the soup stayed warm on the stove.

Final Product

When Chris came home, we enjoyed the soup with a side of biscuits and some white wine.  He and I both enjoyed it!  As you can see from the picture, Agnes was quite interested as well.

Although it does take some time, I would definitely make this soup again.  It was a tasty, wholesome dinner, that I enjoyed making this afternoon.  Another great benefit — we have 3.5 more servings for lunches this week.

Soups are an excellent way to warm your soul, especially in the chill of winter.  What’s your favorite soup?