Anotheryarn Eats

October 24, 2008

October 23: leek tart

Filed under: Recipes by me — Tags: , , , — anotheryarn @ 2:18 pm

Actually, it is really quiche, but I made it in a tart pan.  Plus check it out – I made something from my meal planning list!

Whenever I get leeks I think of making a leek tart, and then that leek tart is never quite what I think it should be (I mean if it is bound by a egg-milk custard isn’t it a quiche?).  Next time I want to try out this Donna Hay recipe, which calls for puff pastry and ricotta.  This time I started with leeks and a little bit of remaining goat cheese, as well as a few cherry tomatoes, at the last minute I decided using up some red bell pepper would help easy the burden on my fridge (Wednesday I discovered a frozen leek and while I was making this I discovered a chunk of ice in the half-n-half).  Also, putting pie crust in a tart pan is much harder than I thought (I had to do several patch jobs around the edges) and it will take some practice.

Tarty Leek Quiche sort jumbled together from a variety of sources

  • 1 leek
  • handful cherry tomatoes, broiled for maybe 5 minutes
  • 1/2 red bell pepper diced
  • remaining chevre (2 oz?)
  • 3 eggs
  • 1 c milk
  • salt & pepper
  • piecrust*
Set the oven to broil.  So you start by slicing the leek (or 2, my leek had a longer than usual white to green ratio) into thin rings and put all of those rings into a bowl of water and swoosh them around to get the grit out from between the leek rings.  I let them sit in the water until I needed them again.  It might take a couple batches of water.  Then you make the pie crust dough and toss it in the fridge while you finish your prep.  Now you slice your cherry tomatoes, sprinkle with a bit of salt and broil them until wrinkly, but not blackened (I checked first at 2 minutes then every minute, I had to remove one blackened skin from the lot).  Change the oven setting from broil to 375 F.
Now you grab that pie dough and roll it out into a nice big circle that will fit your pie pan (or tart pan) and place it in the pan, make the edges pretty, prick it with a fork all over the bottom, cover with foil and pour in pie weights (or pennies) and start to par-bake it.  Set the timer for… 10 minutes (and then another 5 or 10 minutes)*.  Now go ahead and finish prepping the veggies and the custard.  For the custard I simply beat 3 eggs together, added the milk, a pinch of salt, a few grinds of pepper and whisked it together.  Then I crumbled the goat cheese into the custard and stirred until there were no big lumps of goat cheese.  Finally I grabbed the leeks from the water, shook them dry in a non-linty kitchen towel.  I tossed the red bell pepper and tomatoes into the custard.
With the pie crust out of the oven filled the crust with the leeks, poured the custard into the crust and popped it back into the oven for about 30-35 minutes longer (basically until it looks done, just a wee bit wobbly in the center, and golden on the outside).  Finally we set the timer for 5 minutes after we’ve taken anything out of the oven so we don’t cut into it too soon or burn our mouths on super hot food.
*The idea of par-baking the crust came from America’s Test Kitchen Family Cookbook (I haven’t decided if I like this or not), but I forgot to see how long to par-bake the crust, so I started at 10 minutes and then checked it every 5 until it looked mostly done at the surface but hadn’t started to color yet.

October 23, 2008

Meal Planning

Filed under: Meal Planning, thoughts — Tags: — anotheryarn @ 11:54 pm

I really thought I’d use this blog more as part of my meal planning but I didn’t.  However tonight I had some ideas and decided to commit them in this space.  Plus my fridge is totally full so I need to try and use some space hogging veggies (but mostly it is the 90 or so apples in 3 boxes and 1 produce drawer that are my “problem”).  I made the stuff I’d need to buy to make a recipe in pink.

Leek, goat cheese and cherry tomato tart (seen a recipe, but I’ll probably wing it)

  • leek (or 2)
  • half pint of cherry tomatoes
  • 3-5 eggs plus some milk
  • piecrust (flour, salt, butter, shortening, water)
  • remaining chevre

Swiss Chard and Caramelized Onion Lasagne

  • 2 bunches swiss chard
  • lots of onions
  • ricotta cheese
  • lasagne noodles
  • white sauce (butter, flour, milk)
  • asiago or parmesan cheese
Eggrolls (to be frozen)
  • napa cabbage
  • carrots
  • ginger
  • garlic
  • tofu
  • green onions
  • wrappers
Now I just need to figure out what to do with all of this: 2 red bell peppers, 2 half colored bell peppers, 1 green bell pepper, 1 large bunch kale, broccoli, parsley (lots of it), potatoes (not so worried as they keep), winter squash (it keeps), lots and lots of apples (they will all be eaten.  And consider the fact that the two dishes above (plus the lunch soup) will probably feed us until next Tuesday… (Thursday, Friday, Saturday, Sunday, Monday so 10 dinner servings and the above two will give us probably 10-14, plus three remaining soup servings).
Other thoughts: Swiss Chard & Apple frittatta from The Splendid Table’s How to Eat Supper, something with roasted peppers, a kale-tomato-polenta pie (where did I see that recipe?), more parsley pesto, potato-leek soup, blanching and freezing the kale.
And finally another meal idea!  But wait, can you freeze coconut curry?
Green Coconut Curry
  • tofu
  • broccoli
  • bell peppers
  • carrots
  • rice
 

October 22, 2008

October 21: Everday Food dinner

Filed under: Recipes — Tags: , , , , — anotheryarn @ 11:26 pm

I’ve started a project to create a personal index of my Everyday Food magazines, because inevitably I have to browse through all 11 issue twice before I find the one recipe that I was looking for.  Sometimes I have good luck searching on the Martha site, but too often her search feature picks up a little too much chaff with the wheat so to speak.  While I started this project (one issue down, ten more to go) I found a few recipes that would work with the contents of my fridge and make a cohesive meal.  Woo!  I did have to grab a couple things from the store (portobello mushrooms, leeks and pecans) but not too bad at all, the mushrooms were easily finished, the leeks easy to incorporate into another dish and the pecans are nearly a pantry staple.

Originally I was going to sub swiss chard for the spinach (I had swiss chard, not spinach) but it turns out that I didn’t manage to cook until after the CSA pick-up and we got spinach (and a leek, but I bought some that morning since I hadn’t thought of a suitable substitute) in our share.  So we ate portobellos with leeks and spinach, roasted plum tomatoes, and the rice pilaf used to stuff wild rice stuffed squash.  The mushrooms were tasty, the roasted tomatoes decent (I always expect roasted tomatoes to be more than what they are), and the rice pilaf was great.  Sadly this made a lot of dishes (leek cleaning, spinach cleaning, two cookie sheets and a pot for the rice).

Portobellos stuffed with leeks and spinach from Everyday Food Issue #14 (July 2004) 

Wild Rice pilaf in the Wild-Rice stuffed Squash recipe from Everyday Food Issue #47 (November 2007)

I did modify it slightly, using a “country blend” of rice that might have a wee bit of wild rice in it, and sauteing the rice for a bit so it was made more like a traditional pilaf.  Finally 6 oz of rice is just shy of 1 cup of rice, but next time I’ll just use a cup of rice.

Roasted Plum Tomatoes from Everyday Food Issue #18 (December 2004)

October 21: Pick up 17

Filed under: Weekly Share — Tags: — anotheryarn @ 4:19 pm

CSA week 17

  • green onions
  • leek
  • winter squash
  • broccoli
  • parsley
  • swiss chard
  • carrots
  • kale
  • spinach
  • tomatoes
  • potatoes
  • red peppers
  • apples
my apologies, it turns out I put the wrong date in the title and forgot to categorize this post so I had to come back and edit it

October 21: Weekly Lunch Soup

Filed under: Recipes — Tags: , , , — anotheryarn @ 3:59 pm

I swear I’ve made more recipes from the March 2008 issue of Vegetarian Times than any other during the course of my subscription.  I think the post-its helped a lot with that (also lots of greens recipes). And this is attempt number two at getting the weekly soup habit.  Making it on Tuesday wasn’t ideal, but I did it in time to eat it for lunch on Tuesday and that has to count for something right?  This was also an easy soup to make, save for the blend beans with water bit… I’m not sure it added enough to warrant the effort and extra dishes.  I would like to say that the soup is delicious, but it is only so-so.  I forgot to add the vinegar before eating it yesterday, but I remembered today and that still didn’t eliminate that there is something missing thought.  Once the soup cooled I packed it up for storage (two single servings and one quart jar that I will call 3 servings).

White-Bean and Kale Soup from Vegetarian Times (March 2008)

 

ack, I put the wrong date on this too

October 19: Pasta with almost peanut sauce

Filed under: almost a recipe, Recipes — Tags: , , , , — anotheryarn @ 3:30 pm

I’m noticing a trend:  Pasta + veggies and yet another I don’t really feel like cooking but we have all this glorious beautiful produce that is going to be gone gone gone before you know it meal.  I grabbed the orange bell pepper, and the red bell pepper (from the Farmer’s Market, I couldn’t resist), some carrots and the red onion from the fridge.  Then I thought peanut-sauce, oh wait, I didn’t make it last time I thought of it due to not having enough peanut butter, oh well I’ll use some tahini too.  And then I couldn’t remember where I saw that recipe for the tahini-rich sesame noodles, so I decided to try out Orangette’s citrus-peanut sauce instead with a little tweak (I ended up using 1/4 cup of tahini and not quite 1/4 cup of peanut butter).  I’m sure the recipe is good, I plan to try it again (though I really should round up all my peanut-sauce recipes and determine the winner) but DO NOT make it with tahini.  I don’t think the tahini was able to stand up to the assertive 1/2 cup of lime juice, while I do think peanut butter would stand up to it very nicely.  At the last minute I also grabbed some never-ending napa cabbage from the fridge too (actually, I’m happy to say that we haven’t received a head of napa cabbage in two weeks, and I have a plan to use up the rest of it this week).

Almost Peanut Noodles

  • 6 oz whole wheat speghetti, boiled until done of course
  • 3 leaves napa cabbage, cut in ribbons
  • 1/2 red bell pepper, cut in slices
  • 1/2 orange bell pepper, cut in slices
  • 4 small carrots, cut in matchsticks
  • 2 thinly sliced rounds of red onion, cut into quarters
  • Orangette’s Citrus-Peanut Sauce, err Peanut-Citrus Sauce
In a big bowl whisk together the sauce, then add the veggies and the pasta, toss to coat everything.  This made three generous servings.

October 18: Pasta and chard again

Filed under: thoughts — Tags: , , — anotheryarn @ 2:35 pm

This night was a disaster and I wasn’t in the right frame of mind for cooking, but I was hungry and we had too much food in the fridge to go out to eat.  I ended up making this pasta with chard dish again, but for two.  I’m not really sure if I wrote horrible directions for that recipe or if I just sucked in the kitchen that night.  Anyway, it took forever and I didn’t take a photo, figuring that I already took a photo of that dinner before (turns out I take photos of leftovers).

October 21, 2008

October 17: Leftovers don’t feel leftover

Filed under: almost a recipe — Tags: , , , — anotheryarn @ 4:47 pm

Leftovers don’t always feel leftover.  When I made the chard-cheese triangles I had so many that most of them went straight to the freezer.  Since then I’ve been pulling them out of the freezer two or four at a time and baking them in the toaster oven and it is great.  We break up how often we eat them so it isn’t one food overwhelming us and it makes a quick and tasty dinner or lunch without much hands-on work.  I grab a sheet of foil (it helps contain leaks), put it over the toaster oven rack, place up to 4 triangles on the foil and set the oven to bake at 350 for 20 minutes.  Then I make salad while the triangles bake.

October 16: Potato-Cheddar Soup

Filed under: Recipes by me — Tags: , , — anotheryarn @ 4:39 pm

I sort of followed both this Epicurious recipe for Potato-Cheddar Soup and my standard potato-cheddar soup from Laurel’s Kitchen (which I modify anyway).  I was going to follow the Epicurious but then decided that potato-cheddar soup that doesn’t have milk is a little weird and also decided that just in case TheHusband came home in time to eat the soup should be vegetarian.  In the end we ended up with a tasty bowl of potato-cheddar soup topped with bacon bits (for all non-vegetarians) and bread on the side.

Potato-Cheddar Soup

  • 1-2 T butter
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 T flour
  • salt, pepper & thyme
  • 4 potatoes (1 lb), chopped
  • 1 1/2 cups veggie broth
  • 1 1/2 cups milk
  • splash heavy cream (guessing 1/2 cup) mostly cause I had some in the fridge
  • 1-2 cups grated sharp cheddar cheese

Melt the butter in a saucepan and add the onion, and a teaspoon of salt and a teaspoon or so of thyme (crush the thyme in your palm before you add it to the pan).  After 5 minutes add the carrots and stir occasionally until everything is soft (5 more minutes?).  Sprinkle the flour over the veggies and stir until it seems cooked (1 minute?).  Slowly pour in the veggie stock and stir until smooth.  Then add the milk and the potatoes and simmer until it the potatoes and carrots are tender.  Adjust seasonings and add the cream (or more milk) if needed.  Blend the soup to desired smoothness (I use an immersion blender) then add the grated cheese and stir until it is incorporated.

October 15: debates, pizza and apple cake

Filed under: Recipes — Tags: , , — anotheryarn @ 4:12 pm

But really this is just about the apple cake.  I took the easy way out and we had take-out pizza for dinner instead of attempting to cook (we had company over to watch the debates), but I did make this apple cake that has been on my mind since my friend RRG mentioned it.  It was good while still warm, but it was even better 2 days later as breakfast.

I was given the the link for the Columbus Foodie so that is the link I will use (and she links to the original, I assume, author’s recipe), also the oven should be preheated to 350 F.  I do want to note that while I was making this the 3/4 cup canola oil didn’t seem like enough moisture, I ended up using my hands to mix the batter it was so thick and crumbly.  However it baked up beautifully.

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