I made a half recipe of the Bitter Greens with sour cherries using just kale and a wee bit of arugula (sadly most the bunch went south before I could use it and I salvaged what I could) and reheated my experimental frozen polenta.
Experimental frozen polenta? Well I made a batch of plain polenta as some point and had about two servings leftover, so I dumped it in a small square corningware dish and threw it in the fridge, figuring that I would grill it later in the week. But that never happened so I decided to see how it would fare if I froze it and grilled it at a later date. I removed it from the corningware, wrapped it in plastic, placed it in a labeled freezer ziplock and threw it in the fridge. I wasn’t thinking in advance and so when I went to make this polenta I put the bag in a bowlful of warm water to help thaw it. I had to change the water a couple times and flip the bag over. When I thought it was thawed I unwrapped the polenta and cut it into thick slices, oiled them and tossed them on a preheated cast-iron grill pan. The few remaining water crystals melted, when I went to flip the slices they either stuck to the pan, fell apart or did both. Wait, instead of sticking to the pan, the nice crispy crust stuck and the rest of the polenta slide onto the spatula. Eventually I gave up on pretty grilled polenta slices and dumped all the polenta I could get out of the grill pan into an oiled non-stick skillet and stirred it all up. Resulting in warm and yummy, but not very pretty polenta. It looks all lumpy, though it didn’t actually have a lumpy texture in your mouth. I think frozen leftover polenta has some potential but grilled slices isn’t the best reheating method.
I was asking for ideas to use up my remaining chile-roasted acorn squash from Thanksgiving and burritos was one suggestion (actually it was Tara with yet another yummy food idea). It might sound weird, but I had already tried wrapping some leftover stew that was baked in a pumpkin in a tortilla last month so I was pretty certain squash burritos would be delicious. Also, I’ve heard a few people rave about this Addictive Sweet Potato Burrito recipe from Allrecipes so I took a look at that and came up with the following squash filling:
- Remaining chile-roasted acorn squash (guessing about 1 to 1 1/2 small acorn squashes)
- 1 T oil
- 1 small red onion, diced
- 1 diced bell pepper, diced
- 4 small garlic cloves, smooshed
- 2 t cumin
- 2 t chili powder
- 1/2 t chipotle powder
- 1 teaspoon salt
- 1 can black beans, drained and rinsed
- 1-3 T water
- grated cheddar cheese
- flour tortillas
Remove the peel from the cubed squash and do any prep needed for the other ingredients. Heat the oil in a 10″ skillet (I think I used my cast iron skillet) and sautee the onion until soft, then add the red pepper and as that brightens and becomes tender-crips add the garlic. As soon as the garlic is fragrant add the squash and spices. Gently smoosh everything to your desired mashed state using a potato masher (or a fork or back of a spoon). Add the black beans and if you are worried the mixture looks a little thick add the water a tablespoon at a time. Stir occasionally while everything heats thoroughly.
Heat your tortillas and add some squash filling, cheese and salsa, wrap and serve.
This was the last veggie pick up for the season. It turns out the farmer intended on a 22 week season, which I didn’t know until that day (I could have sworn the application stated “20 weeks, possibly longer”, but really who is going to complain about two “extra” weeks of food). Clearly the season is ending, though my share looks sparser than it really was – I skipped grabbing my bunch of collard greens and another green cabbage. I have 3 cabbages in the fridge and knew we’d have so much non-CSA food from Thanksgiving so I just skipped it. I was hoping for another winter squash though to add to our Thanksgiving feast, oh well.
- swiss chard
- onions (red & white)
I had a bunch of chard sitting in the fridge, and I had plans on making it with garbonzo beans but couldn’t decide between three recipes. To my surprise TheHusband picked this Curried Red Lentil and Swiss Chard Stew with Garbonzo Beans from Epicurious. I had to run out for red lentils and plain yogurt so I went ahead and got some garlic naan to go with it. After reading the reviews I decided to adjust the amount of red lentils to better match the 1:3 lentil to water ratio recommended elsewhere for the lentils. As I often do, I added the chard stems to the recipe instead of tossing them. And finally I used a mix of sweet and hot curry powder and the heat came out just right IMO. I look forward to making this dinner again.
Curried Red Lentil and Swiss Chard Stew with Garbonzo Beans adapted from Epicurious (originally published in Bon Appetit December 2005)
- 2 T oil
- 1 onion, quartered and thinly sliced
- 2 1/2 t sweet curry powder
- 2 1/2 t hot curry powder
- 1/4 t cayenne pepper
- 5 c vegetable broth
- 1 bunch swiss chard, stems separated from leaves
- 1 2/3 c red lentils
- 1 can garbonzo beans, drained and rinsed.
- small container of plain yogurt
Start by prepping the chard. Chop the stems into small pieces and coarsely chop the leaves. Heat the oil in a large pan (I used my 6 qt pan) and add the onion and chard, saute for about 10-15 minutes until soft and golden. Add the curry powders and cayenne. Add one cup of broth to sort of deglaze the pan, then add the remaining broth and bring to a boil. Add the chard, lentils and garbonzos. Reduce heat and cover. Let everything simmer for about 10 minutes. Stir. If the lentils are falling apart it is time to serve, otherwise simmer for a little longer. Top with plain yogurt.
The first time I had pumpkin curry I was a little leery but felt like going out on a slight limb, since then I’ve been hooked on pumpkin curry and am generally tempted to order it when I see it on the menu. In reality I limit myself to this dish during the fall and winter. Coconut curry also used to be one of our fall-back meals pre-CSA. And it sort of was a fall-back meal the evening I made this too. I needed to feed 4 adults and one toddler, had an odd assortment of veggies in my fridge and really wanted to use up food I had rather than buy more food. IIRC this meal fit the bill. Unfortunately I either lost the photo or forgot to take one in the first place.
Like my green curry I mostly follow the instructions on the curry paste jar. And according to the jar measurements we are total spicey-heat wimps.
- 1 t. red curry paste (or to taste, we normally do 1 1/2 t, the jar recommends anything between 1 T and 2 T)
- 1 -14 oz can coconut milk
- 1 T. fish sauce (again 1 to 2 T to taste)
- 1/3 c. stock (or I use water in a pinch)
- 1 T. brown sugar
- firm winter squash (kabocha has a great dry and firm texture)
- red bell pepper
Please note I have no measurements because most of this stuff is flexible and the curry paste can dictates the amounts needed for the sauce. IIRC we used half a kabocha squash, 1/2 an onion, a couple carrots and whole red bell pepper for two cans of coconut milk. And of course put a pot of rice on to cook before you start (unless it is white, then put that on when you add the tofu and squash to their pan).
In a medium saucepan (I always use my 4 quart saucepan) whisk together the coconut milk and curry paste, simmer for about 5 minutes. Whisk in the fish sauce stock and brown sugar.
Slice the tofu into 3/4 to 1 inch thick slabs and press between a couple of clean, non-linty kitchen towels (or paper towels); I like to make the following layers: cutting board -towel – tofu – towel – cast iron skillet. Prep the squash by scraping the seeds out, peeling it and chopping it into 1″ cubes (actually with some squash it is easier to cut into strips or chunks and then cut off the peel). Prep the other veggies by cutting however you prefer (we like most our veggies in 1″ chunks, except the carrots which I like in thick matchstick pieces). Cut the tofu slabs into smaller chunks.
Add the tofu and winter squash to the curry sauce and let simmer for 5 or 10 minutes (um, no real clue on time, just check it every 5 minutes or so). Once the squash is almost fork tender add the other veggies and let it simmer until they are cooked to your liking (carrots are best at crisp tender IMO, actually you might want to add the red bell pepper last).
This is my second try at this dish, this time around I didn’t use a recipe, or even look at any before jumping in and making it. I went simple. Pasta, white beans, chopped kale, garlic and olive oil (okay, count the salt, pepper and red pepper flakes) topped with parmesan when served. I used a bit of pasta water too.
I actually liked this version better than the recipe I made earlier in the year but I think I’m just not that into the dish. However it was easy (especially when someone else chops all the kale) and fairly quick plus it assaged my “I haven’t cooked any of my CSA veggies in forever” guilt.
Kale, White Beans and Pasta by me
- 1 large bunch of kale (or two small bunches)
- 1 can white beans, drained and rinsed (I used cannellini)
- 8 oz pasta, boiled until done, reserve 1/2 cup or so of pasta water
- 3-4 cloves garlic, smooshed
- olive oil
- salt and pepper
- red pepper flakes, optional
Boil the pasta until done. While the pasta boils prep the kale by washing, steming and coarsely chopping it – don’t worry about drying it though since the water clinging to the leaves will help it cook. Prep the beans and garlic and start cooking the kale. In a large skillet heat about a tablespoon of oil and add the kale. You might need to do this in two batches, stir and cover for a couple minutes. As soon as it is bright green add the garlic and stir until it is fragrant then remove from the heat. Season with salt and pepper. Toss the pasta with a splash of olive oil, then add the beans and kale and toss until combined, add a bit of pasta water if it seems too dry. When you serve it grate parmesan on top (and red pepper flakes if desired).
Swiss Chard, Red Bell Pepper & Ricotta cheese calzones with TJs Herbed Pizza Dough. So good even if they didn’t look so pretty… it was either the bad lighting or the photographer, probably both. Did you know that chard is related to beets? I think that explains the pink (I probably included the stems which seem to exude more color than the rest of the leaf).
Unfortunately I don’t remember what I did. I know I bought dough at TJs, I know that I used The New Best Recipe‘s Calzone recipe as a guideline. The filling had ricotta, mozzarella, an egg, some salt and pepper and I sauteed the chard (cut into ribbons) with some garlic before adding it to the cheese mixture. I think. And I managed to get four smaller calzones out of one hunk of dough. I plopped some filling in the rounds of dough, pinched them shut, brushed them with olive oil, sprinkled them with salt and baked them at 450 for maybe 10 minutes or so.
I am ridiculously amused by the word soysage (if you haven’t guessed soysage is soy sausage). Tonight We made 101 Cookbook’s Kale & Olive Oil Mashed Potatoes which was pretty good but not quite as good as her picture suggests – maybe if I hadn’t overcooked the potatoes and took the time to fry shallots it would have been better (probably). Oh well, it was still good. And Veggie Sausage & Apples, as the recipe is actually called, comes to me via Tara of DIY Librarian (I’m pretty sure there aren’t any recipes lurking on her blog as that wasn’t how she passed the recipe on to me). Anyway, veggies sausage and apples is delicious, I usually serve it with mashed potatoes, though she also suggestion noodles as the accompanying starch (I bet it’d be really good made with regular sausage too – just the plain jain bulk stuff). I know neither of these dishes look fabulous but they are delicious.
Kale and Olive Oil Mashed Potatoes from 101 Cookbooks
Veggie Sausage and Apples from Tara of DIY Librarian
- 14 oz vegetarian sausage (she recommends and I used Gimme Lean)
- 1 t sage
- 1/2 t thyme
- 1 T olive oil
- 1 t olive oil
- 2 medium onions, sliced
- 2 medium apples, sliced 1/4-1/8 inch thick (I prefer tart apple, also something that holds it shape)
- 1 t thyme
- 2 t brown sugar
- 2 t cider vinegar
- 1/4 c water
In a bowl mix together the sausage, sage and herbs. Heat a non-stick skillet up with the tablespoon of oil and add the sausage in small chunks (the veggie sausage is some sticky stuff, you might want to either have a second set of hands or add the oil to the skillet before touching the sausage). Brown the sausage, breaking it up more if needed. Remove the sausage from the skillet (a paper towel lined plate works nicely).
Add the remaining teaspoon of oil and let it heat up. Add the onions and cook for about 5 minutes or until soft. Now add the apples, thyme, and brown sugar and cook for another 10 minutes or so. You will want to stir often. Finally add the sausage back to the pan, stir well and add the vinegar and water. Continue cooking until everything is hot and serve.
I wonder how many variations on chickpeas and swiss chard I’ve made? Tonight I tried to make quick rainbow chard and chickpeas over rice from Everybody likes Sandwiches. The operative word being tried since tonight’s meal was really close to being a repeat of that poem in the back of collective cookbooks, the one that talks about making a raved recipe but tweaking every single ingredient (1 tablespoon of tomato paste turns into the whole can, etc.) and in the end shakes her head, unable to understand why everyone loved the recipe. Okay, it wasn’t that – because I know better than to toss out a recipe if I’m the one making too many changes.
What did I change? Onions turned into a leek, vegetable broth turned into water, and lime juice into lemon juice are my most aggregious substitutions. But in the end it still turned out decently even if it didn’t photograph well; also I’m sure it would be yummier if I stuck closer to the recipe.
Quick Rainbow Chard and Chickpeas over Rice from Everybody Likes Sandwiches
eta: I actually managed to write this post the night I made the dish, I just had a backlog of other meals to write about and I really wanted to maintain chronological integrity throughout the blog