Anotheryarn Eats

November 13, 2008

November 11: Two dishes!

Filed under: Recipes — Tags: , , , , — anotheryarn @ 1:46 pm

That would be dishes as in food items which resulted in a lot more than two dishes to wash (leftover night is better at that game).  TheHusband helped me out tonight and we made braised red cabbage from Orangette and Green Apple, Cheese and Chard Oven Omelet from The Splendid Table’s How to Eat Supper.  I thought both were delicious and complemented each other nicely; TheHusband just said, “eh, I’ll eat it without complaint, but won’t ask for more”.  At least he didn’t decline the leftovers for lunch or worse yet ask to order pizza after one bite – that hasn’t happened yet.  Even though he is very tired of chard.  Which is too bad because I’m sort of in love with it – like spinach but sturdier — woooo!

I loved the sweet-sour tang of the cabbage and it turned a beautiful vibrant eggplanty purple color.  And how can you not love the oven-omelette with its vast quantities of cheese (two cups!).  I used half of the humongous onion I got last week (the one that was almost the same size as the small cabbage next to it), it weighed like 21 ounces (if that doesn’t mean anything to you consider the fact that a 3 lb. bag of onions normally has more than two in it; or the fact that the medium-large red onion in my pantry weighed 10 ounces).  I did question the bake time for the omelet and ended up taking it out about 10 minutes earlier than their instructions indicated – but it was done.

omelete-cabbage

Braised Red Cabbage with Apples and Caraway Seeds from Orangette

Green Apple, Cheese and Chard Oven Omelet from The Splendid Table’s How to Eat Supper

  • olive oil (probably a couple tablespoons)
  • 1 bunch swiss chard, stalks and leaves separated – both chopped into 1″ pieces
  • 1-2 onions, cut in 1″ dice
  • Salt & Pepper
  • 1 clove garlic, minced
  • 1/4 c water
  • 1/2 Granny Smith apple, cut in 1/2″ dice
  • 5 eggs
  • 3/4 c milk
  • 1/8 t nutmeg
  • 1/8 t salt
  • 1/8 t pepper
  • 1 c parmesan, grated & divided into 2/3 cup + 1/3 cup
  • 1 c jack cheese, grated & divided into 2/3 cup + 1/3 cup

Preheat the oven to 350 F.  Using a 10″ oven safe skillet (really it is big enough), heat it over medium and add the oil.  Saute the onions and chard stems until soft (adding salt & pepper to taste), then add the half of the leaves and let them wilt, then add the other half of the leaves and the garlic and let them wilt.  Add the water and stir occasionally until it has totally wilted the chard and evaporated away.  Remove this from the heat.

While the onions and chard is cooking beat together the eggs, milk, nutmeg, salt, pepper and the 2/3 cups of cheeses.  Pour this mixture over the chard in the pan and sprinkle the remaining 1/3 cups of cheese over it.  Cover with foil and bake for 30 minutes.  Uncover and bake until the egg has set (no goop on the knife after it has been inserted in the middle).  The recipe says 10-15 minutes, it only took me another 5 minutes.

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November 11, 2008

November 10: I love leftovers

Filed under: almost a recipe — Tags: , , , , — anotheryarn @ 5:01 pm

I wonder if I’m getting better about leftovers or if I just didn’t think to write about them earlier this year?  Probably the latter, though I’m trying to only write about leftovers when I re-invent them in some manner, not just reheating.  Tonight I took the remaining potato-leek soup (on its last legs, food safety experts would cluck and finger wag at me for eating it, but I figured it had no meat…) and leftover steamed broccoli and made it into potato-broccoli-cheddar soup.  I don’t think it was as good as my recipe for broccoli-cheddar soup but it was still decent and I always feel proud when I use up the last bits of things.

broccolisoup

I dumped the soup into a pan, added a little more milk (about 2/3 cup) to help thin it out and slowly heated it up.  Then I added a generous handful of grated cheddar cheese and stirred until it melted into the soup.  Finally I cut the broccoli into smaller bite sized pieces, added it to the soup and let everything simmer for about 10 minutes.  A couple slices of bread and tada – dinner.

November 10, 2008

November 8: Salad

Filed under: almost a recipe — Tags: , , — anotheryarn @ 12:21 am

We went to the farmer’s market this Saturday morning, despite a fairly full fridge.  I had a couple specific items in mind (tomatillos, red bell peppers, butternut squash) and then we saw arugula and changed our dinner plans to our favorite salad: arugula, roasted beets, toasted almonds, gorgonzola cheese and our basic balsamic vinaigrette.  Add a loaf of yummy bread and we feel like we are living a wonderful blessed life.  Really the same salad we had back in September and probably a couple other times.

salad-beets-love

November 7, 2008

November 6: Three of my favorite things

Filed under: Recipes — Tags: , , — anotheryarn @ 3:37 pm

Winter squash, rice and broccoli.  I am beginning to wonder if I am a freak.  I adore broccoli and most other things described as “dark leafy greens” and I adore squash, particularly winter squashes.  I generally stick to butternut squash and spaghetti squash although last fall I ventured into kabocha (wow, yum) and a couple others.  I thought I wasn’t as keen on acorn squash but this recipe has changed my mind – clearly it is all about finding the right recipe.  I thought that my mom did a good job of raising a non-picky eater but it turns out that my siblings are both becoming picky eaters and neither mom or I know why.  I can’t remember really truly turning my nose up at anything as a kid (it is probably selective memory working here and mom and other relatives could tell me foods I wouldn’t touch).  I never cared much for brussel sprouts, or salmon cakes with creamed peas but occasionally I find myself craving even those foods (perhaps not as mom made them; I like to think I found better recipes).  And yes there are a few things I won’t touch as an adult, for example, goopy mayonnaise creeps me out, but I’m not totally mayo averse, just goopy mayo averse but it is easier to get “no mayo” than “a very very thin layer of mayo please”…

I was very undecided about dinner tonight.  I wanted to use the beautiful head of broccoli we got while it was still in its prime, but I couldn’t figure out what to make with it.  At the last minute I remembered this chile roasted acorn squash and am so glad I modified my plans to include it.  I was a little worried adding a roasted veggie would add too much time, but since I turned the oven on as soon as I was contemplating the idea and the squash took very little time to prep and roasted quickly due to being cut up it all worked out.  If I had thought to start rice before turning the oven on I might have even been able to make brown rice, but instead that was a last minute addition so I went with white rice – I am glad I try to keep both on hand.

broccoli-squash

Chili-Roasted Acorn Squash from Everyday Food November 2007 (I used ancho chile powder)

Steamed Broccoli, cut into large-bite size pieces and steam until bright green.  I topped my portion with butter and spike.

rice, I topped with soy sauce, cause I like it that way.

November 6, 2008

November 4: veggie pick up 19

Filed under: Weekly Share — Tags: — anotheryarn @ 9:59 pm

CSA week 19

  • swiss chard
  • broccoli
  • onion
  • red cabbage
  • curly leaf parsley
  • kale
  • beets
  • green onions
  • leek
  • delicata squash
  • carrots
  • potatoes

November 3: Potato Leek Soup

Filed under: Recipes — Tags: , — anotheryarn @ 5:13 pm

With three leeks sitting in the fridge and oodles of potatoes in the pantry potato-leek soup seemed like a no brainer.  Except my first go to cookbook’s recipe called for 5 pounds of leeks.  Eek!  So I emailed my friend Liz and she shared her recipe with me, it turns out to be this recipe on Cooks.com with a couple tweeks.  Then, just as I started to make the soup I remembered the other potato-leek soup recipe I had seen and wanted to try in Totally Vegetarian.  It turns out the two are very similar.  The Cooks recipe uses flour as a thickener, butter versus oil and more potatoes but otherwise very very similar so I sort of combined two recipes and ended up with this soup.  I thought it was a little thin for a dinner soup, perhaps a salad would have rounded the meal out.  I also made a small loaf of no-knead bread to go with the soup, but in my haste I took it out of the oven probably 5 minutes before I should have – it still hit the spot though.

potato-leek-soup

Potato Leek Soup (combined from the two sources mentioned above)

  • 2 T butter or oil
  • 3 leeks, green parts removed
  • 4-5 potatoes
  • 1 cube veggie boullion (I used Rapunzel’s vegan vegetable bouillon – no salt added)
  • 4 cups water
  • 1 cup milk
  • 1 T corn starch*
  • salt & pepper

Start by washing your leeks.  To do this you cut the leek vertically starting at the green going down to the wite then cut the white parts of the leeks into rounds and soak in a bowlful of water, swish them around with your hands to remove any dirt, sand or grit.  Let them sit while you peel and chop your potatoes, I did a small chop so they would cook faster.  Pick the leeks up out of the water and put them in a colander to drain (dumping them out will dump the sand and grit back on the leeks).

Heat the butter or oil in the pan and add the leeks, let them saute for about 5 minutes then smoosh the boullion cube in the pan until smooth and pour 1 cup of water in.  Stir to make sure the cube is dissolved and pour the remaining 3 cups of water in and the potatoes.  Cover and let this simmer until the potatoes are soft.  Add 1/2 cup of milk and puree all or some of the soup.  I decided the soup looked a little thin so I whisked the cornstarch into the remaining 1/2 cup of milk and added it to the soup then let it simmer a little more. Taste and adjust the salt and pepper.

*cornstarch is totally optional, I used it because I forgot to do a bit of flour before adding the stock and I thought the soup was too thin.

November 5, 2008

November 2: Kale and Potatoes but totally new

Filed under: Recipes — Tags: , , — anotheryarn @ 2:17 pm

I had several ideas floating around in my head for dinner, but didn’t really feel like cooking anything. I decided to cook anyway and chose this recipe because it seemed pretty easy (and it was, would have been easier with green beans and a wider pan though).  I’m so glad I cooked tonight and am loving the The Splendid Table’s How to Eat Supper, even if it is short on vegetarian options (seven are listed as mains but a few more lurk in the section on eggs as well as sides and of course some of the pastas can be modified).  Speaking of The Splendid Table, you should consider listening to the weekly radio program (or subscribe to the podcast) it is often very interesting and inspiring.

fingerlingsThe bummer of the night is that I didn’t realize that I had french (red) fingerling potatoes until it was too late to do something more interesting than roast them.  But if that is a bummer, I’m doing really good.  It was interesting to compare taste and texture of the fingerlings compared with the more common waxy/creamer potatoes. I think the creamers were slightly better roasted but the fingerlings were still great.

Last night while reading in bed (yes, a cookbook) I thought the Moroccan Green Bean Tagine sounded very interesting.  And the book encourages experimentation with veggies and spices (sadly I have to wait a while before I try it as written).  The idea of braised kale has also been dancing in my head (ever since reading it on a menu last night) and I though that kale might be a good stand-in for green beans and the stewing sounded similar to braising plus it would get the two seemingly huge bunches of kale out of my fridge (or at least cooked down a good bit).  I had about 20 ounces of kale, and the hardest part of this dish was getting it to fit in the pan.  I ended up adding kale in 4 batches, luckily the longer cooking time and strong spices work in my favor instead of leaving me with some overcooked and some undercooked kale.

kale-potatoes

Moroccan Kale Tagine modified from The Splendid Table’s How to Eat Supper

  • 3 T olive oil
  • 1 1/2 lbs kale (2 bunches) 2-2 1/2 lbs green beans 
  • 2 medium onions, coarsly chopped
  • 1/4 t salt (or to taste)
  • 1/4 t pepper (or to taste)
  • 5 large garlic cloves minced
  • 1/2 t ground allspice
  • 1/4 t pure chile powder (I used ancho chile)
  • 2 t Crossover Spice Blend*
  • 2 t dried basil
  • 2 T sweet paprika
  • 1/3 c red wine vinegar
  • 1/3 c dry white wine (or red, we had white open so used that)
  • 28 oz can of whole tomatoes (and the juices in the can)
  • water, if needed

You really want to have everything through the spices prepped before you start cooking so chop the onion, prep the kale (wash, remove from stem and tear into coarse pieces, lightly dry), stir all the spices together (allspice through paprika).  Heat the oil over medium-high heat in a nice big pot (with a lid) and add the onion, salt and pepper and kale and saute for about 10 minutes until the onion is golden and even the kale is developing a little bit of brown in a few spots (I started with the onion and once that just began to develop color added the kale in batches, covering between to help remove the bulk).  While this is cooking go ahead and mix the vinegar and wine together as well as open the can of tomatoes.  

Add the spices and the garlic to the veggies and stir until nice and fragrant, about one minute.  Dump the vinegar-wine mixture in at once and use a rubber spatula (or wooden spoon) to help de-glaze the pan.  When this has mostly evaporated add the tomatoes and break them up with the spoon.  The veggie should not quite be covered in liquid, add a little more water if you think it is needed.  Cover and let it simmer, stirring occasionally for 10 minutes.  Serve.

I served this along side potatoes, but I think couscous would have really shined here (couscous or pearled barley is recommended).

*Crossover Spice Blend is also given in the book, I cut the recipe down by 75% and still had plenty leftover (but that is okay the book uses it in other recipes).  Mix together 1 1/2 teaspoons freshly ground black pepper, 1 tablespoon ground cumin and 2 tablespoons ground coriander.

Oh, I almost forgot.  Roasted Potatoes.  450F oven, tossed with olive oil, salt and pepper and roasted for about 25 minutes, stirring once.  I also made sure that a cut side was down on each piece before I put the pan in the oven.

October 31: vegetable lo mein

Filed under: Recipes, Recipes by me — Tags: , , , , , , — anotheryarn @ 1:55 pm

I was totally craving chinese food on Friday night, and since I was already planning on making egg rolls to freeze I decided to make vegetable lo mein.  I found two recipes and went with the easier, I have all the ingredients on hand, recipe.  Next time I’ll try the other version since I thought this was a little sweet (considering the source and ingredients I shouldn’t be too surprised).  It also didn’t exactly fit the bill for what I remember vegetable lo mein to taste like (of course I don’t think I’ve eaten that in several years so my taste buds might be off too).  The sauce was just a little too sweet but overall it was darn tasty – I like all of my additions since both recipes were skimpy on the vegetables.

I used the sauce from Rachel Ray’s Everything Lo Mein recipe in Express Lane Meals, grabbed all the veggies that looked good from my fridge and used whole wheat spaghetti noodles.

lomein

Sauce

  • 3 T hoisin sauce
  • 3 T soy sauce
  • 2 T hot sauce (I used sriracha)

Veggies

  • 4-6 oz fresh shitakes, stems removed and thinly sliced
  • 1 bunch broccoli, cut into small florets, and stems peeled and chopped into matchsticks
  • 1 red bell pepper, chopped into short fat matchsticks
  • several carrot coarsely grated (I think I had about 1 cup)
  • 1-2 c mung bean sprouts
  • 4-5 green onions, chopped into 2″ lengths and then quartered vertically

Other

  • 4 cloves garlic, smooshed
  • 2-inch piece fresh ginger, peeled and finely grated
  • oil
  • 4-5 oz whole wheat spaghetti, broken in half and boiled until 1-2 minutes from done

While I boiled the noodles I did all of my prep: mixing the sauce, chopping or grating the veggies, ginger and garlic.  Then I heated oil (a tablespoon or so) in my big 12″ skillet and starting stir-frying the veggies.  Start cooking the shitakes then when they are softening add the broccoli and finally adding the bell pepper, carrot and bean sprouts and green onion.  When it was all cooked till crunchy-tender I pushed it to the perimeter of the pan and added a teaspoon of oil to the center and added the garlic and ginger and stirred it until fragrant.  Then I stirred everything together, added the noodles and poured about half the sauce over everything.  More stirring, tasting and adding enough sauce so everything is coated and serve.

October 30: Freeze it! Pesto version

Filed under: almost a recipe, Recipes by me — Tags: — anotheryarn @ 1:20 pm

One of my tactics for dealing with all this food is freezing some of it (and inviting people for dinner and even sharing leftovers with neighbors).  I let all that curly parsley multiply in my fridge so I decided to make more parsley pesto and put it directly in the freezer.

a guide for Parsley-Almond Pesto (with pictures)

I took two bunches of parsley, washed them well, pinched the leafy ends away from the stems and spun them dry.  Then I took two very packed cups of parsley and put them in the food processor.  The parsley totally filled the 11-cup processor bowl (well supposedly it is 11-cups).

parsleybefore1

I added two smooshed cloves of garlic, a generous pinch of salt and 3/8 cup of olive oil (I actually started with 1/4 cup and added more when it wasn’t pureeing smooth enough).  And hit the “on” button.

parsleyafter

That is a big space savings.  I tasted it and decided it needed nuts so I added about 1/4 cup of sliced almonds and pureed until I liked the texture.  Then I scooped it into a labeled plastic bag and repeated the whole process with the second half of parsley waiting in the salad spinner.

parsley4freezing

Note: oily hands will remove permanent marker.  I tossed both of these bags in a freezer ziplock since I intend on making more pesto (the curly leaf parsley just keeps coming every week).

November 3, 2008

October 29: lasagne

Filed under: Recipes — Tags: , , , , — anotheryarn @ 3:11 pm

I finally made the swiss chard and caramelized onion lasagna.  It was fabulous even though I crowded a few too many onions in the pan while caramelizing and they steamed more than caramelized (a bit of sugar and the balsamic helped out with the flavor).  I also think I was a little short on chard; I used two bunches but I don’t think they actually measured in at 3 lbs (omg that is a lot of chard).  

I was able to make much of this in advance.  I blanched the chard and caramelized the onions on Monday and stuck them in the fridge, I boiled the noodles earlier in the afternoon and spread them on kitchen towels (on a cookie sheet) as the recipe suggests.  If you don’t have enough non-linty towels try using wax paper.  I brought the onions and chard out of the fridge when I started to make the white sauce and so assembly went fairly quickly (no weeknight dinner, but it went smoothly).  The only thing is, if you are having guests over don’t tell them you are eating lasagna, be specific or they might be a little unnerved by the site of a white and green (with a wee bit of pink tinted ricotta – thanks chard) lasagna.

Swiss Chard and Caramelized Onion Lasagna from Vegetarian Times (originally from the December 1998 issue)

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