Anotheryarn Eats

December 6, 2008

November 19: Kale, Pasta and White Beans

Filed under: almost a recipe — Tags: , , — anotheryarn @ 1:21 am

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-pasta-beans

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
  • parmesan
  • 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).

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November 14: Calzones

Filed under: almost a recipe — Tags: , — anotheryarn @ 1:06 am

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).

chard-calzones

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.

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 5, 2008

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 2, 2008

October 24: Green Coconut Curry

Filed under: almost a recipe — Tags: , , , — anotheryarn @ 3:24 pm

Coconut Curry is one of our favorite quick, nearly brainless meals.  I’ve even made it with a bag of frozen stir-fry veggies in a pinch.  Since I still didn’t have everything for the lasagna (Monday I swear), I decided coconut curry would do a good job of using up lots of veggies and it did — I actually had to open a second can of coconut milk to make more curry sauce.  But the fridge is still quite a disaster, we had to leave an empty carrot of milk in it just to have a place to prop the plate with the leek tart/quiche (it is glass so hard to see but it is sitting on top the milk carton).  The three large plastic boxes are filled with apples – so is the left produce drawer.  Our fridge is sort of comical, but I am happy to say that we are slowly using up everything and not tossing too much (hooray for the freezer; I froze a few remaining servings of this curry).

I chose to use green curry for no other reason than I figured it would pair slightly better with the copious amounts of broccoli, I keep both green and red curry paste in my fridge (and at least one can of coconut milk in the pantry).  I simply use the basic recipe on the back of the bottle, substituting water for broth and using half the amount of fish sauce, since I suspect our asian grocery store brand is a bit stronger than the Thai Kitchen brand they think I’m going to use (or maybe we are fish sauce wusses, we are curry wusses and only use about half the recommended amount of paste too).  I like to press the tofu so it absorbs a bit more curry flavor.

Coconut Green Curry – from the recipe on the bottle of curry)

  • green curry paste
  • coconut milk
  • fish sauce
  • brown sugar
  • water
  • broccoli
  • carrots
  • red bell pepper
  • orange bell pepper
  • tofu, pressed and cubed

You start by putting a pot of rice on to cook, when we make one batch of curry 1 to 1 1/2 cups of rice works nicely (and we get 3-4 servings from one batch of curry).  Then in a nice size sauce pan you whisk together the coconut milk, the curry paste and let it simmer for a few minutes, then add the brown sugar, fish sauce and some water (instead of broth – use broth if you have it handy).  Finally you add the various veggies and tofu (or meat) to the sauce and let it simmer until everything is cooked.  I like to add the tofu first, then the veggies that take longer to cook (like carrot) then the quicker cooking veggies last (like bell pepper and broccoli since it is better undercooked than overcooked).

I didn’t put amounts in this at all – like I said the recipe is on the bottle of curry paste and it is really a to-taste sort of thing.  The amount of veggies I add varies based on what is in the fridge.  If you have cilantro or basil that is also a great addition.

October 22, 2008

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 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 14, 2008

October 12: lazy pasta

Filed under: almost a recipe — Tags: , — anotheryarn @ 3:32 pm

Sunday was a full day and by the time dinner rolled around I didn’t have any mental energy to devote to dinner (and we ate leftovers Saturday night so that was out).  So I put a pot of water on, boiled some linguine, tossed it with the remaining parsley pesto and topped it with some freshly grated parmesan cheese.  Dinner, low fuss and low mess.

October 13, 2008

October 10: Tacos, tasty tasty tacos

Filed under: almost a recipe — Tags: , , — anotheryarn @ 11:04 pm

Tacos are a favorite in our house.  In fact we when go visit my parents it is almost required that they make tacos (they have even changed their dinner plans to accommodate our visit and desire for tacos).  My parents do tacos better, because they take the time to fry corn tortillas into wonderfully fresh, crispy and crunchy shells.  We do not take time to do that… yet.

Tacos are also great for our crowd of diverse eaters since it is a build your own dish.  I prefer to cook dried pintos or black beans and then mash them for refried beans (sometimes I actually use oil in the process).  We grate cheese, shred lettuce, chop onions, tomatoes and sometimes cucumbers; Salsa is a must and sour cream is a tasty addition.  I love guacamole or slices of avocado but we only do that if I find avocados for a good price (or have a wicked craving).  Everything is set out on the counter in individual bowls and people heat their tortillas on the stove and grab the beans sitting on the burner.  This dinner managed to use up our remaining lettuce, cherry tomatoes and one onion from our CSA share.

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