Anotheryarn Eats

January 13, 2009

January 5: Tasty Tacos

Filed under: almost a recipe — Tags: — anotheryarn @ 1:23 pm

I can’t believe I’m still eating vegetables from the CSA.  In addition to the veggies in the fridge mentioned in the last post, I just remembered that I have a bag of potatoes in the pantry and a few winter squash in the garage.  While the majority of this meal wasn’t CSA veggies, it was still tasty and I believe deserves to be included as tacos are not tacos in this nearly-vegetarian household without some sort of green leaf as part of the filling.  We use lettuce most of the time, but in the winter we are more likely to use cabbage.  On Sunday I made a small pot of black beans (and that night we ate simple bowls of beans), well with beans and cabbage in the fridge we just new what we were going to have for dinner.  And at the utter last minute we decided we wanted Tacos with a capitol T.  In my family that means freshly fried shells (well, fresh from a store bought package of tortillas).  So we, um, bought an 8″ cast iron skillet and pulled out the remaining shortening (yes, bad, but we had it so we used it) and started practicing our shell frying skills.  

The first two shells were sacrificed to the kitchen god, whom decided to consume them via my mouth, but after that they were useable – nice and crunchy if a little snug for filling.  I just broke one in half and made two half tostadas when filling it become too difficult.

Taco instructions in pictures (because nothing is measured)

shell-frying

Fried Shells: small cast iron skillet, hot oil, tongs and some practice (hint fry one side at a time), we’ve always let them rest and drain on a paper bag

 

refried beans do not make for an appetizing picture

“Refried” beans:  I actually just scoop out beans plus a bit of their juices into the pan, let it heat up, add a bit of cumin and mash with a potato masher to the consistency I prefer.  If they are too juicy and you forgot to skim the juice before mashing just let it simmer off, if they seem dry stir in a spoonful of water at a time until they are the right thickness.

 

taco-toppings

Toppings: grated cheese, shredded cabbage, diced onion, salsa and sour cream (tomato, cucumber, avocado, cilantro are all great toppings when you can get them)

 

taco

And the tasty taco result.  I actually like to layer as follows: beans, cheese, salsa, other diced stuff if available, sour cream and finally the shredded cabbage.  The sour cream helps the cabbage stick in the taco and the cabbage keeps the sour cream off your hands (if you didn’t overstuff your taco).

 

broken-taco

The oop-it’s-now-a-tostada-taco, still tasty

January 1, 2009

Happy New Year

Filed under: thoughts — anotheryarn @ 1:28 pm

I find it a little bit sad that it took me 2 weeks to post that last recipe even though I brought my laptop with me during our christmas travels.  I am enjoying the food blogging gig as a way to track what we eat and sometimes inspire me to step out of cooking ruts and try new things purely for the sake of posting them.  I thought that I would be able to take the month of December off, or at least manage to do some sort of recap and fix errant tagging, and start fresh in January with a new focus – breakfast.  But there are still a few lingering CSA vegetables in my fridge (and freezer, but I believe I managed to write about those as they hit the freezer).  What is left, a good one month after the weekly shares ended?

  • one questionable turnip (I had to toss the other turnip out as it was a bit moldy – drats)
  • one questionable small head of red cabbage
  • one questionable smallish head of green cabbage

Soup would be an obvious answer to using up these vegetables, unfortunately my freezer is full and that includes at least 8 cups of soup from the past few months. We did manage to use the last of the carrots up yesterday in our veggie lasagna, but I really don’t think a layer of grated carrots in lasagna is enough to constitute a full blog post about using my CSA veggies.  Hopefully I’ll decide on a couple dishes very soon and it will be onto the breakfast cooking – that has better luck of being made during natural light hours.

December 17: Cabbage Mushroom pie

Filed under: Recipes — Tags: , — anotheryarn @ 1:14 pm

Just before we left town for christmas I managed to make this cabbage mushroom gallete from Smitten-Kitchen.  I was feeling so busy, trying to get shopping done, cookies baked and christmas packages sent that I really wanted to just order take-out.  However I already bought the shitake mushrooms called for and had sour cream waiting to be used up in the fridge.  I really should have made this dish on a weekend, with the chilling and such, it felt like more effort than a weeknight supper should.  But we just ate a little bit later than normal, which in reality isn’t that late for our normal and the pie was delicious (as so many Smitten Kitchen recipes are).  Of course, 1 1/2 sticks of butter and a 1/2 cup + of sour cream will do that.  I pretty much followed the recipe, except we only made half a recipe of the horseradish sauce and that was plenty of sauce for the pie, err galette.

cabbage-pie

Cabbage and Mushroom Galette from Smitten Kitchen

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