Anotheryarn Eats

September 28, 2008

September 11: Veggie Pan Bagnat

Filed under: Recipes — Tags: , , , — anotheryarn @ 5:04 pm

I made this sandwich once before, a year or so ago.  But by the time I remember this excellent use of eggplant I had to go buy green beans from the store (the shame; ah well I had to pick up the bread, the tapenade and roasted red peppers too).  Yet again I fall into the trap of buying more food to use up one piece of produce from our CSA share (however I was good and bought only the amount of green beans and red pepper that I needed, plus it is awesome to have olive tapenade in the fridge, aka condiment city).  Also, we find the little short demi baguette the perfect size for two modest sandwiches (half the recipe).

This sandwich is both overly complicated and fairly simple.  When I make it I think “good grief there are a lot of steps involved in making this”, but later I forget all that and remember that in the end it goes together fairly quickly (at least everything can be prepped while the eggplant is in the oven).  When we made it for lunch two days later it was even faster as all the remaining sandwich fillings were waiting in the fridge.  I’ve never managed to actually follow the recipes advice of letting this sandwich sit for the juices to be absorbed into the bread and I still think it is yummy.

Veggie Pan Bagnat from Vegetarian Times July 2006.


September 10: Hippie Mac and Cheese

Filed under: Recipes — Tags: , , , , — anotheryarn @ 5:03 pm

As far as I know there isn’t a dish called hippie mac and cheese but that is just what this dish strikes me as (also it felt wrong to refer to the leftovers as “mac and cheese” so they were dubbed “hippie mac and cheese” – it immediately identified which dish I was referring to in the fridge).  I also thought it was quite yummy – but definitely not your ordinary mac and cheese.  In fact I would not suggest this if you are craving mac and cheese.  It is a wonderful casserole that uses up lots of vegetables including that fridge squatter cabbage.  Why this recipe appealed to me in the first place, I’ll never know but I’m glad I tried it.

As I started to assemble this dish (and there is quite a bit of veggie prep and chopping involved) I began to question my judgement.  Have you ever looked at a recipe and thought, “no way will that turn out”?  Well I began to think just that – I was questioning the mass quantities of veggies, the small amount of pasta, the cottage cheese (won’t that be all chunky? ewww), and the lack of seasonings (a little bit of garlic and some caraway seeds).  But I already had half the veggies chopped, the pasta boiled and the container of cottage cheese so I persevered.  I made two modifications to the recipe, first instead of spinach I used a bunch of swiss chard and second I blended the cottage cheese to make a smooth sauce (I also added a few carrots but that was according to the recipe preface).  It might not be the prettiest dish but it turned out to be delicious.  As far as that “lite” designation I really have no clue how it stacks up calorically against standard mac and cheese but certainly the veggies give it a nice nutritional boost.

Macaroni & Cheese Lite from The Moosewood Cookbook by Mollie Katzen

  • 8 oz short pasta (something that catches sauce nicely)
  • 2 T butter
  • 2 c chopped onion (about 1 large onion)
  • 2 clove garlic, minced
  • small handful chopped carrots*
  • 1/2 lb mushrooms, sliced
  • 4 cups shredded cabbage (about 1/2 average head or all of a tiny head)
  • 1 t salt
  • 1 t caraway seeds
  • 1 bunch swiss chard, stems removed and coarsely chopped*
  • 2 c cottage cheese (1 lb container)
  • 1/2 c buttermilk
  • 2 t dried dill (or 2 T fresh)
  • black pepper to taste
  • 2 c packed grated cheddar cheese, divided
  • handful of (raw, shelled) sunflower seeds*

Preheat the oven to 350 F and oil a 9 by 13 baking pan.  (This only takes two pans if you chop your veggies while the pasta boils and set the pasta aside and use the same pan to saute all the veggies.  I used my wider-than-deep 4 1/2 quart soup pot.)

Boil your pasta and prep all your veggies.  Once the pasta is drained, place the pot back on the burner and add the butter and let it melt, then add the onion.  Let them soften for about 5 minutes (stir a couple times) then add the carrots, mushrooms, cabbage, salt and caraway seeds.  Stir occasionally for about 10 minutes.  Everything should be soft.  Dump the swiss chard in, cover the pan and remove from the heat.

While the veggies are sauteing, in a blender puree the cottage cheese and buttermilk together until smooth.

Add the pasta to the pan with all the veggies and stir to combine.  Pour the cottage cheese-buttermilk sauce over everything and add the dill and black pepper.  Stir to combine and then stir in half of the cheddar cheese.  Dump all of this in the prepped baking pan, sprinkle the remaining cheese on top and the optional sunflower seeds.  Bake until heated through, about 20 or 30 minutes.

*Carrots are one of the optional veggies to include (chopped broccoli and cauliflower are also mentioned) in “modest” amounts; the recipe calls for 1 bunch spinach; I didn’t have sunflower seeds when I made this but think they’d make a good addition.

September 9: Zucchini and pepper enchiladas

Filed under: Recipes — Tags: , — anotheryarn @ 4:58 pm

I actually intended on making these enchiladas on Friday along with the green bean enchiladas.  Instead I got as far as cooking the filling and throwing it in a storage container in the fridge.  It worked out nicely though since I didn’t have too much to do to get these enchiladas on the table for dinner (I thought ahead when I bought enchilada sauce and just bought four cans).  One of the funny moments was when I was reading the recipe and realized it looks almost exactly like my squashitas (I had to sub yellow summer squash for the zucchini but that happens, I doubt it matters too much).  The only change I would make is to not use pepper jack cheese for the topping – it made everything a little too spicy.  The filling is supposed to fill 12 enchiladas but I think we ended up with 10 or 11; you will only see 6 in the pan – it was a moment of “oh yeah I need to take a photo” and discovering that plated squash filled enchiladas don’t look so appetizing (just think, this was the good photo).  I filled two freezer containers with two enchiladas each and some leftover rice and popped them directly in the freezer for work lunches.

Zucchini Squash and Pepper enchilada filling from The Enchanted Broccoli Forest by Mollie Katzen

  • 2 T olive oil
  • 1 1/2 c minced onion
  • 6 cloves garlic, minced
  • 3/4 t salt
  • 1 large bell pepper (any color), minced
  • 5 small (6″) zucchini summer squash, diced
  • 1 1/2 t ground cumin
  • 1 T dried basil
  • 1 1/2 t dried oregano
  • cayenne and black pepper
  • 1 1/3 c grated jack cheese

Heat a large skillet and add the oil.  Sautee the onion with the salt for 8 to 10 minutes then add the garlic.  When the garlic is fragrant add the bell pepper and squash and seasonings.  Cook for about 8 minutes, stirring occasionally, until the squash is tender.  Add the cheese and stir until melted and incorporated.  Allow to cool a little bit (or simply toss in the fridge for another day) before filling the enchiladas.

To make the enchiladas

  • 1- 14 oz can green enchilada sauce (Hatch brand recommended)
  • 12 corn tortillas
  • grated jack cheese

Preheat the oven to 350 F.  Put everything in arms reach.  Pour some enchilada sauce in the bottom of the casserole dish (9×13 as usual).  Soften a tortilla by heating it in a small non-stick dry skillet, then spoon in some filling, roll and place seam side down in the casserole dish.  Repeat until filling (or tortillas) are gone, pour the rest of the sauce on top and sprinkle with cheese.  Place in the oven for 20-30 minutes until hot, bubbly and melty.

Week 11 pickup

Filed under: Weekly Share — Tags: — anotheryarn @ 4:49 pm

week 11 veggies

  • apples
  • beets
  • rainbow chard
  • green onions
  • carrots
  • broccoli
  • peppers
  • lettuce (???)
  • summer squash
  • tomatoes
  • kale
  • parsley
  • basil

September 7 dinner: Cabbage and potatoes

Filed under: Recipes — Tags: , , — anotheryarn @ 4:48 pm

According to the April 2008 issue of Vegetarian Times it is Spicy Bolivian Cabbage and Potatoes.  I’m not going to go digging to see if a vegetarian magazine got a recipe authentic or not – I was simply looking for recipes that would use up the vast quantities of cabbage in my fridge.  I had not managed to use my cabbage up two weeks in a row and was worried that the upcoming Tuesday would bring a third head of green cabbage to my fridge.  

Plus I think I managed to actually have all the ingredients, well I subbed the jalapeno for a scotch bonnet and didn’t have the cilantro garnish on hand… Bonus points for promising to be a 30 minute recipe (they never are, but still generally take less time than those that claim to be 1 hour +).  I actually made half a recipe (thank goodness those cabbages were on the small side) but the leftovers sat, totally forgotten in the fridge for the rest of the week.  Oops.  I’d make this again though – it was colorful and spicy and had decent flavor.

Spicy Bolivan Cabbage and Potatoes from Vegetarian Times April 2008

September 7 lunch: simply pasta salad

Filed under: almost a recipe, Recipes — Tags: , , , — anotheryarn @ 4:44 pm

We planned to go on a hike on Sunday, leaving around 11 am with an hour drive to our hiking destination.  I was busy with something and so I had TheHusband whip up a simple pasta salad and then I made a mustardy vinaigrette for the dressing.  But I’m going to give you the recipe for the vinaigrette I really like when I make pasta salad (the version that topped this salad was an approximation lacking measurements, shallots and the blender – it was serviceable but not quite as good).  The pasta salad might have been just okay, but the waterfall at the end of the hike was fabulous (although all the mist makes it hard to photograph).

Oh yes.  Pasta Salad to go.

Simple Pasta Salad

  • short pasta
  • various veggies, diced or grated (carrot, broccoli and peas)
  • mustard vinaigrette (from The Food Network, a recipe by Kathleen Daelemans, I don’t think I’ve ever made the salad part of this recipe)

It is the general pasta salad drill. In a large bowl toss together the cooked and drained pasta, the veggies and the dressing.  (When I add frozen peas to pasta salad I generally just toss them in the pasta cooking water about 1 minute before the pasta is done; if you want extra tender broccoli you could do the same thing with it.)

September 5: Green Bean Enchiladas

Filed under: Recipes, Recipes by me — Tags: , — anotheryarn @ 4:41 pm

Are you thinking “green bean what?!?”  That is what I thought the first time I was told I’d be eating green bean enchiladas for dinner; I’m not really sure where the recipe/idea came from but I learned of it from my step-father.  Green Bean Enchiladas have grown on me (and TheHusband) since that first time I ate them to the point that we try to make them at least once every green bean season.  The basic idea is that you fill the enchiladas with green beans.  I also decided to try the Arroz Rojo (aka Mexican Rice) recipe from How to Cook Everything Vegetarian by Mark Bittman (using tomatoes from the CSA no less); I found it just so so as a recipe.  We did have a slight issue with forgetting to start the timer for the enchiladas in the oven and the cheese came out a bit, err, crispy; I don’t recommend that.

Green Bean Enchiladas

  • 1- 14 oz can red enchilada sauce (try Hatch if you can find it)
  • 12-14 small corn tortillas
  • about 3/4 lb of green beans
  • 6-8 oz of jack cheese, grated

Wow, four ingredients – that makes this dish sound so simple.  Of course since it is enchiladas there is the wrapping/rolling and that can be a little time consuming.  Preheat the oven to 350 F.  Prep your green beans by washing them and snapping the stems off – it is easier if they are nice and long – lightly dry them*.  Pour about 1/4 cup of the enchilada sauce in a 9 by 13 baking dish and spread it on the bottom (if you are worried about sticking oil the pan first, but I don’t think I do). Grate your cheese.

At this point I should probably mention that I make my enchiladas a little unconventionally, instead of warming the tortillas in hot oil (and/or sauce) I just briefly heat them in a small skillet – enough that they are pliable, but not so much that they start browning (or just over a flame if you are lucky enough to have a gas stove).  Have everything at hand for filling and rolling the enchiladas – the pan, the green beans the tortillas.  I like to roll on a small plate and work from right to left (green beans, tortillas, plate, casserole dish, sauce and cheese).

Heat your tortilla and place about 5 green beans in it toward one side, then roll it up and place it seam-down in the pan.  Repeat until all tortillas are done  I usually do do rows of 6 or 7 enchiladas in the 9 by 13 pan.  Pour the remaining enchilada sauce over the enchiladas and top with the grated jack cheese.  Bake for about 20-30 minutes until the cheese is melty and everything is heated throughout.  I like to serve them with sour cream in case the sauce has too much spice.

*The last time I asked my mom how they made these she told me that they lightly steamed the green beans before rolling.  I felt like that made the green beans over cooked and so recommend just putting the green beans in raw.


Arroz Rojo (aka Red Rice Pilaf) from How to Cook Everything Vegetarian by Mark Bittman

  • 2-4 T olive oil
  • 1 c chopped onion
  • 1 1/2 c basmati rice
  • 1 t minced garlic
  • 1 c chopped tomato
  • 1 3/4 c vegetable stock, warmed
  • salt & pepper
  • chopped parsley or cilantro*
  • squeeze of lemon or lime*

Heat the oil in a pan (large & deep skillet recommended) on med-high heat.  Add the onion and cook until soft, but do not let it brown (about 5 minutes).  Add the rice and stir.  You want it to be glossy and all the grains coated with oil and beginning to color (about 5 minutes), then add the garlic.  Add salt and pepper to taste then add the tomatoes and the stock.  Stir and cover.  Cook for about 15 minutes, until the liquid is absorbed.  Then turn the heat very low (or simply turn it off) and let it rest 15-30 minutes.  Fluff with a fork, add the garnishes (the parsley/cilantro and lemon/lime).

*I didn’t add any of the garnishes, I simply forgot.

September 4: Broccoli with cheese sauce

Filed under: almost a recipe — Tags: , — anotheryarn @ 4:36 pm

A (british) vegan I know complained about how everyone in the US puts cheese on everything whether it needs it or not.  I agreed that I probably used too much cheese, but I always try to match my cheese to my veggie.  I love pairing beets with blue cheese (or chevre) for example.  And we love the combination of broccoli with cheddar in this house.  This night TheHusband requested broccoli with cheese sauce, I added the potatoes because we had some (I had intentions of mashed potatoes that never happened).  Generally we do a baked potato topped with steamed broccoli and homemade cheese sauce (or for the lazy, grated cheddar) but this night we had little new/creamer potatoes so I steamed them instead.

Potato topped with Broccoli and Cheddar Cheese sauce

  • Potatoes
  • Broccoli (be generous)
  • cheese sauce (see below)

Put a pan with a steamer insert on to boil, add quartered small potatoes.  After about 5 minutes add the broccoli florets and steam for 3-5 more minutes (you want bright green broccoli).  While this is cooking make the cheese sauce.  Once the cheese sauce is done plate everything and pour the cheese sauce over the veggies.

Cheddar Cheese Sauce

  • 1 T butter
  • 1 T flour
  • pinch of powdered mustard
  • Salt & Pepper
  • 1 cup milk
  • big handful sharp cheddar cheese, grated (1/2 cup to 1 cup depending on personal taste)

This is really just your basic white sauce (IIRC bechamel) and I add cheese to it.  I sort of measure when I make this, but I’ve gotten lazy since I’ve been making it for about 18 years now – if you find 1 tablespoon of flour make a thinner sauce than you prefer up it to 1 1/2 tablespoons.  Or consult a general cookbook for more precise information.

In a small saucepan on med-high heat melt the butter and then sprinkle the flour and pinch of powdered mustard over the butter, stir with a whisk until it is slightly toasty and does smell raw.  Very slowly add the milk (I start by pouring maybe a tablespoon or two) and whisk until it is smooth, add more milk, whisk until smooth.  When you’ve added about half the milk in this manner you can probably pour more milk in and whisk until smooth.  You might want to turn the heat to medium at this point and stir occasionally when it has thickened slowly add handfuls of the grated cheese and whisk it in until melted, then add more cheese.  Taste and adjust salt & pepper.

September 24, 2008

Brief interlude, brave enough for pickles?

Filed under: thoughts — Tags: — anotheryarn @ 4:37 pm

Well, if my photo counts are correct, on Tuesday I picked up share number 13, this time it was even photographed (unlike share number 12, doh).  And once again I am overwhelmed with cucumbers (2+ pounds in the fridge right now).  How it is even possible when I live with a boy who is known in his family for eating most of a 5 gallon bucket of cucumbers before they got from garden to house?  I have no clue.  Wow, that was a convoluted sentence.

Anyway, as I realize that I have 5 tabs (among my 23 or so, yes I have a problem) open with pickle recipes, 3 cookbooks open and then go to my RSS feed to find one more pickle recipe I decide I need to do something about it.  Nope, not actually make the darn things, just write about my fears.  See, I am afraid to try canning on my own.  I remember helping my mom can tomatoes, salsa and green beans (as well as getting onions and potatoes ready for storage and prepping a few other things to freeze) while I was growing up.  I swear we even made pickles, oh and jam too (there was a horrible incident involving my mom burning herself while trying to process grape juice).  And now preserving food seems to be back – at least among the food bloggers and those trying to become a locavore; but I’m too chicken.  Earlier this year a friend called me looking for help on this exact thing.  I don’t think she believed me when I claimed I was not up to the task of teaching her to can her own food.  I know I did confidently say “start with jam”; if only she could see my foot in my mouth when I decided I wasn’t up to jam either (of course we don’t eat enough jam to make it worthwhile either – a small batch of 6 or so 1/2 pints would probably last 4 years in this house).

I did call my mom yesterday looking for some encouragement, but it didn’t quite work.  I still haven’t made pickles yet.  Mom’s words of “just pick a recipe and try it” didn’t work so well on this sometimes perfectionist.  It turns out mom stopped making pickles since her family just didn’t eat them often enough (and IIRC she never quite got the knack of nice crispy pickles, I have vague memories of limp rubbery homemade pickles which probably explains why my family didn’t eat them enough to warrant the effort).  Maybe a call to my MIL will do the trick?  I know TheHusband is super happy when he gets a jar of pickles from her.

Also, I thought, after reading a few “rah rah, look at me I made pickles” I’d post my own “eeek pickles are scary post” and hopefully I can follow up with a success story.

September 21, 2008

Week 10 pickup

Filed under: Weekly Share — Tags: — anotheryarn @ 6:03 pm

Half-way through our season (if the weather holds out on us anyway)

week 10 veggies

carrots, green beans, beets, green onions, broccoli, napa cabbage, apples, various hot and mild peppers, summer squash, tomatoes, eggplant, cucumbers

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