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!

Challenge Week: Day 3… Potato Leek Soup May 12, 2010

One of the ingredients I am very excited about this week are the LEEKS we received from Double-T Farm (read more here).  I could hardly wait to use these little suckers!  I don’t know why but I am mildly obsessed with trying dishes with leeks.  Up until now, I’ve usually just ordered them in restaurants, but now I am ready to cook them at home.

After a brief Google search, I found about a gazillion (er, well… about 668,000) recipes online for Potato Leek Soup.  Given my adoration for potatoes, I knew this was the dish for me — plus all of the recipes looked pretty easy.  Many Potato Leek Soup recipes also meat, but it was not too hard to find a vegetarian option.  This is the recipe I chose from “Simply Recipes.”  I have had great luck with this website in the past, and best of all this dish really fits the title of “Simply.”

The main ingredients:

Leeks — cut them lengthwise, use the white and pale green (original recipe says 3 large — I think we had about 5 small)

• 2 Tbsp butter
• 2 cups water
• 2 cups vegetable broth
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram – dash (didn’t have it, so didn’t use it)
• 1/4 cup chopped fresh parsley (I did less… and I’d only do about 1/2 that next time)
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme (didn’t have it)
• Tabasco sauce
• Salt & Pepper

Just saute the leeks in butter (don’t brown them) for about 10 minutes.  Then add potatoes, broth, and water.  Simmer for about 20 minutes.  Puree 1/2 the soup, and mix it back in.  Add the spices and voila!  Delicious, hearty soup with an air of springtime!

Potato Leek Soup

Tuesday Night — Kale, It Can Change Your Life… May 11, 2010

One of our ingredients this week is KALE.  Since I am not very familiar with cooking kale, I needed to do some searching for different recipes and methods to cook this tasty treat.  I also was fighting a slightly skeptical husband.  After tasting the raw kale, his skepticism grew to reluctance about this new veggie.  Kale, just the name, led to a puckered face from my typically open-minded Chris.  He was not very hopeful about any dish that contained kale.

Thank goodness, the internet is full of wonderful recipes.  I found this one: Orzo with Kale.  It sounded very simple, and the reviews sounded quite promising.  Here are the ingredients that I used (just slightly different from the other recipe):

• 1 1/2 cup uncooked orzo pasta (I really only used about 1 cup b/c a lot was “extra”)
• 2 tablespoons olive oil
• 4 cloves garlic, sliced
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1/2 lime, juiced (recipe called for lemon but lime was what I had)
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• 1/4 cup pine nuts (I added these … I love pine nuts, in case you haven’t noticed)

Now, here’s what you do…

Step 1: Cook the orzo.

Step 2: Meanwhile, chop the garlic and the kale.  In a med-hot pan, saute the garlic for a couple minutes, then add the kale.  I also added a little water to the bottom of the pan.  Cook covered for about 10 minutes.  Then uncover, stir and add the pine nuts.  Cook for about 10 more minutes. The kale should be tender and the pine nuts, lightly toasted.

Chris, chopping the kale... currently wearing his pucker face

Kale nearly tender, pine nuts starting to toast

Step 3: Drain the orzo.  In a bowl, mix the orzo, kale/garlic mixture, nutmeg, and parmesan cheese.  Serve hot.

When I gave Chris the dish that looked like this…

Mmmm!

… he responded, “Oh, man.  This could change your life.”  Upon my pressing, he explained that KALE could be a wonderful new addition to our veggie repertoire.  After eating this great meal, Chris and I both agreed, this vegetable is a keeper.  Hope you’ll try experimenting with something new in your kitchen.  If you haven’t tried kale, give it a go!

Monday Night’s Dinner — Simple, fresh, and oh, so summery! May 11, 2010

Last night we began our weekly challenge — what are we going to make with all this stuff?!?

Polenta with Mushrooms, Zucchini, and Pine Nuts — did I mention it’s topped with goat cheese? Yum!  It’s a SIMPLE recipe which will wow you with flavor!

Step 1: Clean mushrooms and remove stems.  Also clean the zucchini and chop it into small chunks.

Step 2: Cook the mushrooms in a little bit of water and a tad bit of Worcestershire sauce in a shallow pan (or frying pan) on the stove top. Make sure to keep it covered and stir infrequently.  This takes about 1o minutes and you can do the rest of the cooking at the same time.

Step 3: Place the chopped zucchini, lemon pepper (a few shakes worth) and a little bit of lemon juice (about 1/2 a fresh lemon’s worth) in a plastic bag.  Shake it up to coat the zucchini.

Step 4: Place the zucchini on an oiled/greased baking tray.  Broil the zucchini for about 10 minutes.  Check on it to be sure it doesn’t burn… ovens are all a bit different, but you want to cook it until it’s nearly tender.

Step 5: Meanwhile, slice the polenta into 1/2-1/4 slices.  I made things really easy on myself by buying ready-made polenta in a tube, so I just removed it from the package and sliced.  Place the polenta on a baking sheet and put it in the oven after the zucchini’s been cooking for about 10 minutes.

Step 6: When you put the polenta in the oven, turn the zucchini.  Wait about 5 more minutes, and then add about 1/4-1/3 a cup of pine nuts.  The pine nuts need to be watched because they cook quickly.  About 5 minutes later the zucchini and pine nuts should be ready.  The polenta should be ready at this time as well.  I didn’t turn the polenta, but I’m sure you could flip it if you wanted.

Step 7: Assemble everything on a plate.  Add the goat cheese on top.

Enjoy!

Wonderful Weekend in Asheville… delicious cuisine! March 28, 2010

For a quick vacation, we visited Asheville, NC this weekend.  We were thrilled to find a dog-friendly hotel, near downtown.  The weather was beautiful on Saturday, so we decided to head to Roan Mountain for the day.  While it is about 1.5 hours from Asheville, it’s worth the trip.  The views are spectacular!  The hiking is not too strenuous, and you can go as far as you’d like!  We’re planning to return sometime, perhaps when the rhododendron bushes are blooming!

Saturday evening we had a wonderful time walking around downtown Asheville.  We decided to try the Laughing Seed Cafe for dinner.  The restaurant is completely vegetarian, with several vegan and gluten free options.  We were extremely pleased with the quality and flavor of our meals.  Chris had the whole grain risotto, and I had the wild mushroom enchiladas.  Both were delicious!  Next time, I would like to try the Tico Burrito… it sounds scrumptious!

For breakfast on Sunday, we decided to dine at one of our favorite establishments in Asheville, Early Girl Eatery.  One reason that we love this place is their commitment to high quality local produce.  These folks are passionate about their ingredients and you can taste it!  ”Made from scratch” is their motto, quite refreshing in my opinion.  To learn more about the owners, John and Julie Stehling and their amazing restaurant, click here.  After sipping on coffee for about 20 minutes (btw so pleased they had soy milk as an option for me), we finally picked our breakfast orders.  Chris chose the Early Girl Benny: grit cakes topped with poached eggs, tomatoes, spinach, avocado, and a scrumptious tomato “gravy.”  I went with the Omelet Special, containing portobello mushrooms and goat cheese.  I must also mention that mine came with home-fries (so good) and a made from scratch biscuit.  My mouth is watering just remembering it!  Although my dish isn’t on the everyday menu, Early Girl consistently has specials that are quite spectacular.

Kalamata Olive and White Bean Pasta March 26, 2010

Looking for simple recipe with lots of flavor and not much prep time? This pasta recipe is perfect!  Of course you could make substitutions to make it your own, but I love the flavors in this dish!

Garlic and Red Pepper Mixture

Combine these in a dish, and mix:

2 tbs EVOO

1 clove garlic (minced)

a few pinches of salt

a few pinches of red pepper flakes

After mixing, set the olive oil mixture aside.  Depending on your desire for spice, you may add or decrease the amount of red pepper flakes.  I like mine with a fair amount of heat.

Then cook about 6 oz of rotini pasta.

Meanwhile, drain 1 can of navy beans and 1 can of diced tomatoes by using a colander.

Leave the beans and the tomatoes in the colander.  Once the pasta has finished cooking, pour the pasta over the beans and tomatoes.  Make sure to drain the mixture.

Transfer the beans, tomatoes, and pasta into a large bowl.  Then add olives, spinach leaves, and pine nuts.  If possible, you can add about 2 tbs chopped fresh basil.

Add 1/2 Cup Kalamata Olives (pitted)

Add 3/4 Cup Fresh Spinach

If you choose to add pine nuts, toast them in the oven beforehand.  Coat the pine nuts, and broil them for just a few minutes.  Make sure to keep an eye on them, because they burn easily.  (I burnt my first batch for this meal).  A little go a long way, so you only need to add about 1/4 – 1/3 of a cup of toasted pine nuts to the pasta.

Finally, add the garlic/red pepper mixture to coat all ingredients.  Gently toss and serve.  I also topped the dish with a small amount of feta cheese.  Enjoy!

Ready-to-serve!

Vegetable Soup March 24, 2010

This is a quick and easy vegetable soup.  Pretty much I just cleaned out the refrigerator and added veggies to the soup.  I also use vegetable stock to add flavor to the dish.  This soup has carrots, cauliflower, cabbage, potatoes, and some spices.  It is really yummy and nice to eat for lunch, especially on cool days.

By the way, I placed the crackers strategically into the picture because I love adding oyster crackers to my vegetable soup.  A little crunch makes it even more tasty!

Barley Salad and Pesto Ravioli with Cream Sauce March 24, 2010

Although I made this quite a while ago, I had to post it.  The barley salad is very refreshing with a sweet tang!  I love using this ravioli.  I buy it from Whole Foods, and it is very easy to make.  The cream sauce is super easy and one of my favorites because you can easily change it by adding different spices and/or cheeses.

To make the cream sauce:

Melt 2 tbs butter, add 2 tbs flour to sauce pan.  Stir and get it bubbly.  Reduce heat (or remove from heat) to add about 1 cup milk (either cow’s or soy).  Over low heat, stir and allow the mixture to thicken.  I then usually add a little bit of cheese (preferably parmesan and mozzarella).  Mmm!

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?