Anotheryarn Eats

October 1, 2009

Corn and Tomato Pie

Filed under: Recipes — Tags: , , — anotheryarn @ 10:50 pm

Or um, Tomato and Corn Pie.  If you still have corn and tomatoes available – make this!  It was so good.  A bit messy and time consuming, but oh so yummy.  It did reheat nicely, so there is the option of prepping it the night before you plan on eating it for dinner, though I found it took closer to 40 minutes to reheat the entire pie in the oven (starting with a cold oven and a straight from the fridge pie) and the crust edges were quite crispy.  I also seeded my tomatoes but still found it to be a bit juicy once I cut into it, and it didn’t have enough structure for me to photograph a pretty slice.  Prettier pictures can be found on Smitten Kitchen’s site (of course) and Dinner with Julie and probably the issue of Gourmet it was published in and other blogs).  Oh yes, it was served with steamed green beans – sometimes I totally forget about the simple preparations.

IMG_7271

Corn and Tomato Pie from Smitten Kitchen from Gourmet and so on…

about green beans

Filed under: Recipes — Tags: , , — anotheryarn @ 9:24 pm

I didn’t think Monday or Thursday’s meals were actually blog-worthy but then I discovered that I haven’t given my favorite roasted green bean recipe its proper place on this blog.  Sure, I mentioned it in passing last year, but last Monday I realized that it had been ages since we made the recipe.  Really the green beans were our side dish, but the main dish was just sort of meh. It was TJ’s Harvest Blend grains (really just israeli couscous) as our starchy accompaniment to some sauted hot peppers (a mix of cherry bombs, peperoncini and banana peppers).  Thursday was basically a pasta salad cobbled together from leftover couscous, the remaining non-yellowed broccoli, some red onion, cheddar cheese and a mustardy vinaigrette.

IMG_7244

Roasted Green Beans with garlic & pine nuts from The Moosewood Cookbook by Mollie Katzen

  • 2 T olive oil
  • 1 lb fresh green beans, ends trimmed
  • 1/2 medium onion, thinly sliced (I did quarter moons and broke them apart)
  • 10-12 garlic cloves, peeled (small to medium is best, if they are very large I slice in half)
  • salt
  • pepper
  • 1 c pine nuts (or almond slivers for the budget minded, but really even 1/4 c will be good)
  • 1-2 T balsamic vinegar

Preheat the oven to 400 F.  Pour the olive oil onto a large rimmed cookie sheet (or a large roasting pan).  Dump the green beans, onions and garlic on the cookie sheet and toss everything to coat it in oil.  Season with salt and pepper.  Pop in the oven for 20 minutes or so, stirring halfway in between.  To test doneness I eyeball it or do the bite test on a green bean.  While the green beans roast toast the nuts in a small dry skillet over medium heat, stirring often until they are just turning golden and smell toasty and fragrant, set aside.  When the green beans are done sprinkle the nuts over them, then sprinkle on the balsamic vinegar, toss and serve.

Year 2 Week 13

Filed under: Weekly Share — Tags: — anotheryarn @ 12:39 pm

year 2 week 13

  • beets
  • eggplant
  • green beans
  • potatoes
  • chard
  • radishes

eggplant enchiladas, finally

Filed under: Recipes — Tags: , , , — anotheryarn @ 12:37 pm

Last night Tuesday I finally got to making this eggplant enchilada recipe I’ve been meaning to try for years.  As I mentioned, I’m quickly becoming quite enamored of eggplant and having fun trying new recipes.  Like many enchilada recipes this one seemed to take quite a bit of time, but didn’t feel difficult.  I started the evening around 5:30 or 6:0 and put together the recommended sauce recipe (not a true enchilada sauce as it is tomato-based, but tasty).  While it simmered I chopped and toasted and sauted and chopped and sauteed the filling.  I had one lapse in judgement when I chose my 10″ skillet to saute the eggplant filling – bad choice, it was nearly overflowing and I had to stir very carefully as well as use a domed lid to cover the pan.  In the end I found the recipe nice & tasty, but it produced a lot of dishes (silly me, using the food processor for some chopping and grating.

IMG_7254

Mexican Red Sauce from The Moosewood Cookbook

  • a glug of olive oil
  • 1/2 a medium onion, diced (about 1 cup)
  • 1/2 t. salt
  • 1 1/2 t. cumin
  • 2+ t chili powder (I used closer to 3 t.)
  • 3 c chopped tomatoes (I used 1 28 oz can of crushed tomatoes)
  • 1 c water or tomato juice
  • black pepper
  • cayenne
  • 4-6 medium cloves of garlic (guess what I picked)
  • opt. fresh cilantro, minced (nah, why bother)

So you heat the olive oil in a 4 qt pot, saute the onion until soft, around 5 minutes.  Add the salt, cumin, chili powder and saute some more until distributed, add in the minced garlic, stir until fragrant, add the tomatoes and water (I just eyeballed the water in the tomato can and swirled it to get all the tomato from the can).  Season with black pepper and cayenne (I think I skipped the cayenne and did a dash of chipotle).  Simmer for about 30 minutes (or until you are filling the enchiladas, whichever is later), stirring occasionally.

Eggplant Enchiladas from The Moosewood Cookbook

  • 1 c almonds, toasted then minced
  • glug olive oil
  • 1/2 medium onion, minced
  • 6 c diced eggplant (recipe suggests 1 large or 2 medium)
  • 1 t salt
  • black pepper
  • 4 cloves garlic, smooshed
  • 1 green bell pepper, minced
  • 1 c grated jack cheese (about 4 oz)
  • 12 corn tortillas
  • mexican red sauce (recipe above)
  • another 4 oz of jack cheese, grated (or the rest of that 8 oz package)

I recommend toasting the almonds in the pan you will use for cooking the filling.  Then set them aside, chopped or not while you deal with the rest of the filling.  I used the food processor them minced, I didn’t figure a large almond chunk would be appreciated in the enchiladas.

Preheat your oven to 350 F.

You heat up the olive oil in a nice big pan with a lid.  Saute the onion for about 5 minutes, until it is soft.  Add the eggplant, salt and pepper (I think I forgot the pepper, it was still good) and saute for 10 minutes, stirring occasionally and cover the pan.  Add the garlic and bell pepper, cook for another 5 minutes or so, until everything is soft.  Then you stir in the almonds and the cheese.

IMG_7251Pour some sauce into your 9×13 pyrex pan and spread it thinly on the bottom.  Gently heat your corn tortilla is a dry, non-stick skillet and scoop about 1/4 cup of the filling onto it, roll and place seam side down in the pan.  Repeat 11 more times.  I recommend a clean, folded non-linty towel to protect your hands while rolling the tortillas.  Pour the remaining sauce  over the tortillas and top with the remaining cup of grated cheese.  Bake for 30 minutes.

Looking back, I think you could cut down the amount of cheese in the filling, but it is nice to have some cheese since it helps it stay together during the rolling process.

September 24, 2009

Summer Stew

Filed under: Recipes — Tags: , , , , , — anotheryarn @ 2:16 pm

A friend pointed me in the direction of this Summer Vegetable Stew, stating that it fit her CSA share very well.  For us, not so much (probably a matter of geography), but on Sunday while I was at the Farmer’s Market getting more peaches (crazy), I realized that we had tomatoes, summer squash and onion at home, and hey look there is a vendor with corn!   While this dish has a decent amount of chopping involved (as so many vegetarian dishes do), I was thrilled with  how much produce it used up.  It also used the last of our basil plant (poor guy is now on the back patio with 2 leaves on the single stem).  It turned out quite yummy and my only regret was I didn’t think to buy a nice loaf of bread to go along side the dish (and maybe chop up a cucumber salad too).  I also forgot to get a “vegetables after” picture with everything fitting in my 4 qt pot, and all my bowl pictures turned out blurry.  Since we ate this by itself we only got 4 servings, not 6.

vegetables before

Summer Vegetable Stew from Gourmet August 1993 via Epicurious

As you might notice comparing the ingredient list to my picture, I used more yellow squash and less zucchini since that was what I had on hand.  The final dish wasn’t quite as colorful but still tasty.  That zucchini gave me about 1/2 cups diced, while the squash gave me about 2 1/2 cups diced.

nicoise salad?

Filed under: Recipes — Tags: , , , , — anotheryarn @ 2:01 pm

A while ago I saw this beautiful salad nicoise on Mixed Greens (or is it Eating Locally in the Pacific Northwest, I’m a bit confused on the title of the blog).  I’ve been meaning to make it for a while but kept being out of one or another ingredient.  Friday night it came together minus any sort of leafy greens.  But I made way too much, it turned out very tasty and turned into a decent lunch despite the chilled tomatoes.

nicoiseNicoise Salad of Sorts

  • 8 potatoes
  • two handfuls of green beans
  • 1 tomato
  • 3 eggs
  • 1 6 oz can oil-packed tuna
  • handful nicoise olives
  • lemon vinaigrette (1/4 of a recipe made enough)

First I hard boiled the eggs.  I recently read about a method where you cover the eggs in cold water, bring it to a boil, and once it is boiling turn the heat off and let the pan sit on the burner for 10 minutes, then you pour off the hot water and rinse in cold water to cool them off for peeling.  I’ve made great, perfectly cooked eggs since learning about this method. While the eggs were cooking I started on the rest of the prep.  I quartered the potatoes (and just happened to only have purple potatoes in the house) and steamed them until fork tender (10+ minutes), then I removed them from the steamer basket and added my green beans (de-stemmed of course, and cut in half) and steamed those for 5 minutes.  I sliced the tomato into nice, large, bite-sized chunks, I made the dressing, and drained the tuna.  Then I assembled everything on two plates, composed salad style (I think this is composed salad style) and drizzled the dressing over it.  We ended up sharing one plate and dumping the other plate into a bowl, turning it into a tossed salad that we ate for lunch the next day.

September 23, 2009

a little bit of cooking

Filed under: Recipes — Tags: , — anotheryarn @ 10:24 am

Somewhere in the middle of the canning craze I hit a food funk.  It happens.  Nothing sounds good (except jam), or when something does sound good it is too involved, too time consuming for the small slot of time available, or what sounds good is exactly what is not in your stuffed to the gills produce-filled fridge.  I made a couple variations on saimin using kale, frozen dumplings, hard boiled eggs and broth.  I made a variety of veg+starch+dinner meals (pasta with tomatoes, pasta with kale, rice & stir-fry).  But the one dish that I made amongst the crazy that I’ve been itching to tell you about is this eggplant bruschetta.  I had a couple eggplants sitting in the fridge, I had forgotten that I meant to make the eggplant enchiladas the next time (now) I had eggplant.  At the bookstore, I opened up How to Pick a Peach and discovered it had recipes.  Why didn’t I notice this before, in those three weeks I had it checked out from the library?  It had two that won my heart and screamed “make me right now” (I only made one and have temporarily forgotten about the other) and bonus, it was on sale.  But then I didn’t get around to making this dish for another few days, thank goodness I could toast the bread since baguettes are stale 3 days after buying them.  I think a batch of salsa, a 15 mile bike ride and a couple dinner invitations got in the way.

Sure, it isn’t the prettiest dish, but oh yum.  Now that I think about it, eggplant might be winning my heart because it is yet another vehicle to ingest copious amounts of garlic, and this eggplant is even more garlic-icious than the last recipe I made (partially due to not scaling down for the size of my eggplant).  Also, much easier to make.  I think it is supposed to be an appetizer, but we just had a dinner of “small plates” that night, bruschetta and sliced tomatoes with a sprinkle of salt and pepper (one of the best summer dinners ever, amazing that what was probably a desperation dinner for my mom turned into a eagerly awaited meal for me).

bruschetta

Smoky Eggplan Bruschetta from How to Pick a Peach by Russ Parsons

  • 2 -1 lb. eggplants
  • 2 t minced garlic
  • 1 t minced fresh rosemary
  • 1 T olive oil
  • salt
  • 2 t red wine vinegar
  • 1 t lemon juice
  • 1 tomato, diced
  • 1 baguette
  • 2 oz pecorino romano cheese

A couple notes: the author states to resist the urge to use a food processor to puree the eggplant because that would give it “the texture of baby food”, also the olive oil should be fruity.

Preheat your oven to 400 F.  Poke the eggplant a couple times, but otherwise leave it whole (I did cut off the stem, I don’t know if this is standard protocol with eggplant), stick it in a pan of some sort (I chose my 9 x 13 pyrex) and put it in the oven for about 1 hour, until it is soft and “collapsed” (mine didn’t collapse but were soft so I called it good).  Let the eggplant cool so you can handle it.

IMO, you should deal with the bread while you are letting the ggplant cool, to take advantage of the already hot oven.  The author recommends the broiler or the grill, I just used the oven at 400.  Slice the baguette into 1/2″ thick pieces (eyeball it and make it whatever feels appropriate to bite into – personally I hate bruschetta where the bread barely fits in your mouth).  I placed my slices on a cookie sheet (it took 2 for my largish loaf of bread), lightly brushed one side with olive oil and placed it in the oven.  After, um, 2 or 4 minutes  I took the sheets out, flipped all the slices and put it in for an additional 2 minutes or so.  Just beginning to look golden but not so toasty that they break into a thousand pieces when you bite into them, but not so soft that they don’t store nicely either.  I know, so precise.

Okay.  The topping.  When the eggplant is cool, slice each eggplant in half and scoop out the flesh, roughly chop it and put it in a medium sized bowl.  Add the garlic, rosemary and olive oil then stir until the eggplant sort of falls apart (more so than it was).  Season with salt and add the vinegar and lemon juice.  Finally stir in the tomato.

To serve place a spoonful of eggplant puree on top a piece of the toasted bread.  Top with a thin slice of cheese.  Or not, personally I felt the cheese added nothing to the dish (I even, by stroke of luck, had the correct cheese instead of my usual subbing of “ah, close-enough”), but TheHusband disagreed and felt it did add something to it.  You could of course serve this dip-style too.

We put the leftovers in a mason jar, the leftover bread in another container and ate the remaining bruschetta as a picnic on an impromptu date night two days later.  It was still fabulous.

September 21, 2009

Year 2 Week 12

Filed under: Weekly Share — Tags: — anotheryarn @ 5:28 pm

This was taken rather late at night on 9/15, a day that I managed to both can a batch of jam and make dinner (a rather boring dinner but dinner nonetheless) and clean the kitchen up all in a span of 3 1/2 hours.  The contrast between last week’s bounty and this week’s share is interesting, but at the time I was just thankful since I had only used a mere fraction of last week’s produce.

Year 2 Week 12

  • green beans
  • banana peppers?
  • yellow tomato
  • eggplant
  • summer squash
  • beets with greens

Year 2 Week 11

Filed under: Weekly Share — Tags: — anotheryarn @ 5:15 pm

This was taken back on the morning of 9/9, in the midst of my canning craze.

Year 2 Week 11

  • Red onion
  • broccoli in three sizes
  • swiss chard
  • 4 small cucumbers
  • regular sized bunch of the largest radishes ever
  • carrots
  • green beans (a nice generous 3/4 lb!)

pickle crazy

Filed under: food preservation — Tags: , , , , — anotheryarn @ 5:02 pm

I’ve been going pickle crazy. After making 3 quarts of refrigerator dills, I had the urge to make dilly beans (aka pickled, dilled green beans) but instead I talked my parents into turning their last row of green beans into jars of pickles instead of plain pressure-cooker canned green beans. Our neighbors gave us a couple pounds of small plums from their tree and I had the urge to try making pickled plums, but TheHusband ate too many before I got the gumption to try it. Then I went and made a batch of quick pickled radishes (so good, and now I’ve lost the recipe), and followed that with pickled kohlrabi (meh, might have been the woody kohlrabi or the wrong brine). Next up, carrots. But instead of making pickled carrots I had a saner moment (thank you Marissa, yet again) when I found Food In Jars (if I’m remembering names correctly, by the same person who brought me our favorite beet salad combo) and just cut up the carrots and dumped them in the first empty jar of pickle brine.  Then I got the bright idea to turn my two bunches of beets into spiced pickled beets. Hey I have the canning jars and a recipe, why not? It saved me from being completely overwhelmed with the csa shares (cooking only 7 meals over the course of 20 days has a way of making that produce pile up).

carrot pickles

Quick carrot pickles (refrigerator) – in leftover pickle brine, let them sit for a week in the fridge before eating.  They turned out quite delicious, and kept a wonderful crunch.  Now they are nearly gone with another bunch of carrots destined for a new jar (but I need to make some new brine, I think I’ll try Smitten Kitchen’s version).  You also see the radish and beet pickle things that I didn’t get around to until the next day.

radish pickles

Radish pickles made with rice vinegar, sugar and ginger root.  Straight to the fridge with this batch too, but they were better eaten within a couple hours.  It took two jars to hold my regular size bunch of ginormous radishes (plus a few regular sized radishes from an earlier bunch).  These turned bleh after a weekend in the fridge, but another week has turned them into something somewhat edible.  No more long-term storage radish pickles for me.

spiced beets

Spiced Beet Pickles.  This is a sweet pickle brine with cloves and cinnamon for spice.  I had the required 2 pounds of beets, but had to make a 2nd half-batch of the brine when I was filling my jars and ran out after jar #3.  Doh – I’m not sure if it wasn’t enough brine (the recipe called for 4 pint jars) or if my 2 pounds didn’t quite fill the jars the way the recipe assumed they would.  This was also my third canning attempt and I got a little brave, I added some dried, cracked ginger to two of the jars (and then used gold bands to distinguish between them).  I actually sealed the jars via water-bath to make them shelf-stable until we open them.  I haven’t tried any of these yet, but have high hopes.

« Newer PostsOlder Posts »

Blog at WordPress.com.