Anotheryarn Eats

October 5, 2009

a new way to curry

Filed under: Recipes — Tags: , , , , , , — anotheryarn @ 9:06 pm

Ever since I discovered jars of red curry paste, coconut curry has been an often repeated dinner.  Sometimes it is quick ‘n easy route of frozen veggies simmered in the curry sauce, other times it is a way to use up a varieties of veggies.  Earlier this week, I was excited to see find this Roasted Veggies, Thai Style recipe on The Bitten Blog.  And conveniently I had almost everything called for in the recipe (I subbed a green pepper for the red and added carrots for more color).  Of course the one hour cook time meant this dish got put off a few nights, first it was planned for Thursday – but evening commitments turned that into leftover-night, then it was planned for Saturday but I when I hit the kitchen at 7:20 pm to start dinner and discovered the pan I needed to use was dirty (and the bowl I needed to use a different pan was also dirty) I pushed it back to Sunday night.

It was pretty easy, though it does take 2 pans instead of my usual one pan for either curry OR roasted veggies.  But the peanut-enhanced curry sauce was quite yummy and we are totally looking forward to eating the leftovers as lunch.  I think it could do with less roasting time, and possibly a time delay for adding certain veggies to the oven (shallots sooner than everything else, but maybe that is just my grocery stores gargantuan shallots).  It just depends how “melty” you like your veggies I think.  And yes, this is a pretty spectacularly bad photo, above-head compact florescent bulb plus high fat food equals “what is that greasy blob looking thing?”.


Thai-Style Roasted Veggies with rice from NYTimes Bitten Blog by Mark Bittman with my addition of carrots


September 21, 2009

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.

August 25, 2009

Enchiladas with side dishes

Filed under: Recipes — Tags: , , — anotheryarn @ 11:21 am

I made a meal with three components!  Luckily it only took two pans and the food processor.  Sadly the dishwasher was half-full of dirty dishes and not everything fit last night so I have round two waiting for me.  I was very torn yesterday on what to make, there is an eggplant torte that sounds very promising, and I’d feel like less of a failure at cooking if I managed to use up veggies the week we got them; but I forgot to read ahead and didn’t feel like letting the eggplant sit for one hour when it was already after 6 (plus I’d have to go to the store for tomatoes).  The other option, the one I should have just done in the first place, was green bean enchiladas.  I had to toss a few green beans, and was one tortilla short of the dozen that fills my 9×13 pyrex casserole dish but I was able to cross a couple veggies off our list.  As I got started on the enchiladas, I decided I really wanted to make some spanish rice to go with it, a quick call to my aunt for her recipe (since, last year’s Bittman recipe was just so-so) and finally we made this carrot-beet salad that I’ve been eyeing ever since I scored the Everyday Food: Great Food Fast cookbook at a used bookstore.


My version of Ruth’s Spanish Rice

My version actually came out a bit mushy, I’m not sure if it is because I used basmati rice, because I used 2 cups of stock instead of 1 can (which IIRC is less than 2 cups), or because my kitchen timer shut off somewhere between 4 minutes and 0 minutes and I overcooked the rice.  However the flavor was great.  And honestly mushy rice is better than crunchy rice.  Next time I make this I’m going to aim for 1 1/2 to 2 cups of total liquid and see how that goes.

  • 1 c [white] rice
  • oil
  • green onions (1/3 cup, opt.)
  • cumin (about 1/2 teaspoon)
  • garlic powder (a sprinkle)
  • salt (a pinch)
  • 1 -8 oz can tomato sauce
  • 2 cups vegetable stock

Brown the rice in the oil.  When it is about done add a few chopped green onions.  Add the cumin, garlic powder and salt, stir.  Add the tomato sauce and stock.  Cover and simmer for 20 minutes.

Green Bean Enchiladas

A quick recap:  Prep green beans, keeping them as long as possible but not longer than the tortillas.  Prep pan by pouring in a bit of enchilada sauce.  Grate cheese (6 oz is nice but not overly cheesy).  Set up corn tortillas, green beans, skillet and casserole dish in a row (with skillet on a burner) and heat the skillet to just below medium.  Heat the tortilla gently so it is just pliable but not gaining color.  Use a clean kitchen towel to protect your hand holding the tortilla as you roll.  Fill with a few green beans (4 to 6 is nice), roll, place in casserole dish.  Repeat until casserole is full, top with remaining sauce and cheese.  Bake for 30 minutes until bubbly and melty and green beans are soft.

Carrot Beet Salad from Everyday Food: Great Food Fast

I didn’t have a pound of beets, and my CSA carrots probably aren’t the same size as the carrots they thought of when writing the recipe so I used as many red beets as I had (4 medium beets weighed in at 11 oz), and the same number of small-medium carrots.  But I made the dressing as directed since a little too much dressing is better than not enough for a slaw-like salad.

  • 1/4 c lemon juice (or the juice of one and a half lemons plus orange juice to make up the difference)
  • 1 T extra-virgin olive oil
  • 1 T (or less if you used OJ) honey
  • 3/4 t cumin
  • 1/2 t ground coriander
  • 1/4 t cinnamon
  • 1/8 to 1/4 t cayenne (we used not quite 1/4 t)
  • pinch salt

Whisk dressing ingredients together in the bowl that will hold your grated beets and carrots.

  • 4 beets, raw, ends cut off and peeled (a veggie peeler works nicely but beware the splatters)
  • 4 small-medium carrots, ends cut off, scrubbed or peeled

Shred/Grate the beets and carrots, I highly recommend a food processor for speed and splatter containment.  Toss the beets and carrots together in the bowl with the dressing.


August 24, 2009

More salad

Filed under: almost a recipe — Tags: , , , , — anotheryarn @ 10:38 pm

IMG_1281I feel like I’ve been eating a crazy amount of salads lately.  Not salads in the loosely defined sense, but the kid-salad sense where salad = green leafy things topped with more veggies.  (I always loved salads, I adored salad bars when I was a kid and didn’t think or worry about the reason the sneeze guard exists or is named as such.)  I used to eat a basic green salad with most dinners, and then as I got more into eating seasonally and buying more produce at the Farmer’s Market and less at the grocery store I stopped this practice.  Except of course when I crave a big green salad and go grab a head of trucked in romaine or red-leaf lettuce…  Anyway.  Friday night.  It got late.  There were too many choices in the fridge and something needed to be done.  So we had salad for dinner.  At um.  10 pm.  At least it was good salad, topped with carrots, radishes, tomatoes (mmmm tomatoes), homemade ranch dressing and homemade croutons.

Have you made homemade croutons?  They are delicious, the recipe we originally started using called for melted butter, but we have transitioned to using olive oil (honestly more out of laziness than worries about saturated fat).  This time around we used two thick slices of whole wheat sandwich bread and Penzey’s Salad Sprinkle for the herbs and spices (side note: Salad Sprinkle makes a disappointing popcorn topping, but decent crouton seasoning).  The bread type and the seasonings can change to suit your mood and salad.


Croutons loosely based out of a red & white checked binder cookbook (I believe it is The BH&G New Cook Book)

Note: if you make them in a toaster oven watch closely because either the time or temp needs to be adjusted, we lost a few to burnt blackness

  • 2 slices bread, cut into 1/2″ – 1″ cubes
  • olive oil (handful, probably a tablespoon)
  • seasonings (garlic, salt, pepper, basil, etc for a few ideas)
  • opt. freshly grated parmesan

Preheat the oven 300 F.  Toss together the bread cubes and olive oil, until the bread cubes are coated nicely, sprinkle on your seasoning of choice (and parmesan if using) and toss to combine.  Spread out in a single layer on a cookie sheet and bake until golden and crispy, probably about 10 minutes, unless you use a toaster oven – then less.  Stir/turn/flip halfway through the cooking time.

sesame noodles

Filed under: Recipes — Tags: , , , , — anotheryarn @ 1:10 pm

Whenever I read about sesame noodles I read about how common they are as chinese take-out.  I must have been ordering chinese take-out from the wrong sorts of take-out places all my life, because I swear I’ve never seen sesame noodles on the menu (maybe it is an east coast or NYC thing?).  At first I had plans for peanut noodles, but then this recipe jumped out at me from my growing delicious list as I was researching pickle recipes yet again (why oh why can’t I find my notes from last year’s pickle making venture?).  Pickles and sesame noodles you ask?  They both share the cucumber tag.

I opted to use tahini as an experiment (the recipe states either can be used), but I suspect my toasted sesame oil is not the same thing as dark sesame oil.  Something probably went wrong, because as you can see, the sauce came out a little grainy.  Texturally it was unnoticeable in my mouth.  I skipped the chicken because we don’t cook meat that often and didn’t have any in the house.  I added red bell pepper because we had a beautiful pepper from the Farmer’s Market, carrots and green onions because we had them (also based on the fact that we normally put all three in our peanut sauced noodles).

sesame noodlesCold Noodles with Sesame Sauce, Chicken and Cucumbers from Mark Bittman’s Bitten Blog

My version is: 6 oz noodles, 1/2 recipe of the sauce, 2 small cucumbers, 1/4 red pepper, a few carrots thinly sliced and green onion thinly sliced.

August 19, 2009

apparently I didn’t cook last week

Filed under: almost a recipe, thoughts — Tags: , , , , , , , , — anotheryarn @ 4:25 pm

At least that is what my list and photographs tell me. But now as I recap for you, it sure seems like I did cook. Two meals on Tuesday, a simple meal on Thursday (pot of pinto beans), a summer feast on Sunday and desperation burritos on Monday (done by TheHusband since I was simply too famished to cook and he had happily munched on fruit all evening).

lunchTuesday, around lunch time, I didn’t want to cook (it was a trend) but needed to eat. So I decided to make make a quick bean salad. It started with a can of garbonzo beans, then I grabbed a small zucchini, make that two, that needed to be eaten – oh a quick saute in olive oil with some herbs (actually I’ve been using Penzey’s Mural of Flavor as my go-to lazy blend lately), then I decided to chuck in some kalamata olives and sun-dried tomatoes (see what did I tell you? boring to hmmm, this is pretty good). Hmm, I think this needs a little bit of tart, so I splashed the last of my red wine vinegar in the bowl and scooped myself up about half of it lest I loose control and eat the entire bowl. IM not generally accurate O this made two nice sized servings. I took the bowl and my laptop outside to enjoy the fabulous weather (high of 75) hoping it would inspire me to start writing – but it didn’t.

IMG_7144Tuesday night I decided that something must be done about our over-flowing fridge. I cleaned out all the icky leftovers (sigh, I hate when I don’t effectively manage our leftover consumption) and made a big mess of roasted vegetables as well as a potato-celeriac mash (woooo! that darn celeriac is finally gone). Does anyone happen to know if celeriac always floats when in water or was mine just really too old to cook? Trust me, you don’t really want a recipe for either of these things. This mess o’ roasted vegetables contained: summer squashes, onions, carrots, green beans and kohlrabi.

summerdinnerSkipping all the way to Sunday night, we made a very Summer Meal, if a bit on the yellow side. Corn on the cob (from the grocery store, because I was craving it), sauteed summer squash (yet again with that Mural of Flavor) and a big green salad (lettuce, cucumber, carrots, radishes all from the CSA and a tomato from the FM) topped with homemade buttermilk ranch dressing. This time I didn’t follow a recipe, and just sort of chucked stuff in, only grabbing a small measuring cup to get more or less equal quantities of sour cream, mayo and buttermilk. It also had garlic, salt, a handful of chives, a handful of dried parsley (oops, forgot that at the store) and black pepper. I did end up adding a bit more buttermilk to get it to a thinner consistency. We should have had green beans too, but that would have required a third pot, which seemed like two pots too many for such a simple meal and TheHusband declared corn, squash and salad enough food.

Finally on Monday, we had a late dinner of burritos, using some leftover beans and my thankfully already cleaned lettuce (with the usual tortillas, cheese, salsa and sour cream). Photos were forgotten as I scarffed down the food. Besides, a photo of a burrito is generally not so hot – all that white on my white plates.

July 20, 2009

Just slaw

Filed under: Recipes — Tags: , , , — anotheryarn @ 11:43 pm

Attention: Yet another thing to do with Kohlrabi!

It is another hot day and another day where the chard lingering in my fridge is not calling to me.  But I had two kohlrabi’s waiting to be used and I thought of slaw, specifically some broccoli slaw I tried a couple months ago, and how kohlrabi is kind of like the nice soft part of broccoli stems (once you peel away the tough skin).  Then while reading my food blogs this morning I came across this recipe for turnip and kohlrabi slaw, which was perfect ignoring that I don’t have turnips or turnip greens.  But the dressing, I’m really more of a ginger fiend than garlic fiend, the dressing is what sold it.  So, I have some radishes, radishes are similar to turnips, but I decided against subbing the chard for turnip greens since my chard is on the more mature side (also the raw chard ribbons in that beet salad a couple weeks ago were not that appealing).  And that’s it.  Luckily I’m not above picking up a few carrots at the grocery store.  We just had this with rice, which wasn’t really the best accompaniment, but it bulked out the meal and didn’t heat up the house too much.  I think next time I’ll try it with peanut noodles, I do like the combination of asian-inspired slaw and peanut noodles.  Also, note the green onions – because sometimes (like now) you just gotta throw them in anywhere they might possibly work.


Kohlrabi Slaw with Ginger Dressing from Food & Wine via The Bitten Word

note: I’m actually writing the dressing recipe out how I plan on making it next time, namely halving the dressing and preparing it in the same bowl as the slaw to save a dish

  • 1/8 c rice vinegar
  • 2 1/4 t sugar (or just round down to 2 rounded teaspoons)
  • 1/2 T fresh, grated ginger
  • pinch salt
  • freshly grated pepper
  • 1/8 c mild oil
  • 2 kohlrabi, peeled
  • 2 carrots, peeled
  • handful radishes
  • 2 green onions

In a medium bowl whisk together the rice vinegar, sugar, salt and pepper.  Add in the ginger and then whisk in the oil.

Prepare the slaw.  I used the large grating blade on my food processor – the veggies came out a great size.  Cut the kohlrabi and carrots (tip: let them sit flat instead of stand up) to fit through the food processor neck.  Grate the kohlrabi, carrot and radish one right after another.  Whisk the dressing again and dump the slaw into the bowl, toss to combine.  Thinly slice the green onion and add that, toss again.

July 19, 2009

Yummy Salad #2

Filed under: Recipes — Tags: , , , , , , — anotheryarn @ 2:14 pm

Tonight Thursday night it was hot.  And we were busy packing our vehicle for a speedy getaway tomorrow.  We skipped the grilled zucchini and just had salad.  I also finally took the time (and had the supplies) to make an awesome creamy dressing.  See, I can’t recall the last time we bought salad dressing, it might have been summer 2007 and that was because we had company in town.  But we rarely venture into creamy dressing land and were getting tired of vinaigrettes.  So tonight I made ranch dressing.  I sort of followed the basic idea behind everybody likes sandwiches zesty ranch, but not quite (I looked at 4 or 5 recipes before making mine).


The salad really looked a lot like Tuesday’s salad minus the almonds – oh and with an important addition – radishes from my very own mini garden!  We also had some yummy garlic-parmesan bread from our favorite farmer’s market bread vendor.  And that blender holds the ranch dressing.  In the end our dressing had chives, parsley, garlic, a bit of lemon zest, lemon juice, dried dill, sweet paprika, salt and pepper for the seasonings.  Oh and I did 1/4 cup mayo, 1/4 cup sour cream and 1/2 cup buttermilk.  It made a very thin dressing but I like it that way.  If you wanted a dip I’d use more mayo and sour cream and less buttermilk.

Four ranch dressing recipes to choose from

Everybody Loves Sandwiches Zesty Ranch

Homesick Texan’s Buttermilk Dressing (she might call it buttermilk, but the ingredient list is very similar)

Simply Recipe’s Buttermilk Ranch Dressing

The Pioneer Woman’s Ranch Dressing

July 17, 2009

Yummy Salad take 1

Filed under: almost a recipe — Tags: , , , — anotheryarn @ 12:23 am

Growing up I ate a green salad with dinner almost every night.  I love a nice big green salad and often start craving them after eating too much junk food, but as I work on eating more locally and seasonally I have eliminated the green salad side dish from our dinners (we still indulge the cravings though).  Bah humbug.  I want salad all the time, of course they are always better in the summer, especially if you managed to hit a sweet spot where it isn’t too hot for lettuce but the cucumbers and tomatoes are beginning to arrive.  The tomatoes I found at the farmer’s market were small but looked promising so I grabbed a few and then we didn’t eat them right away (what! why! oh yeah – ice cream sundae’s on Sunday and asian inspired on Monday).  Anyway, Tuesday came and we still had a lot of lettuce from last week’s share, so a big green salad was definitely on the menu to make room for everything else.  Luckily we also got two beautiful and delicious cucumbers on Tuesday too.  At first this salad looks a little plain, and I’ll admit it didn’t look very promising as I poured the dressing on but the toasted almonds were really all the embellishment that it needed (and a little bit of crusty bread didn’t hurt either).


Salad composed of: CSA lettuce, CSA cucumbers, tomatoes, carrot and toasted almond slivers, topped with vinaigrette

July 8, 2009

Veggies, dip and baked beans

Filed under: Recipes — Tags: , , , — anotheryarn @ 4:16 pm

Tuesday;  I got back from the CSA pickup just after 7 and starving.  We had leftover baked beans that needed to be eaten. Carrot sticks plus this pea dip Mark Bitten recently blogged about sounded appealing.  Since both sort of fit a bbq theme (minus oh, the bbq part) I decided to prepare both for dinner.  Simple and fairly quick, I even used the same pan for the peas and the beans with just a very quick rinse in between cooking the peas and reheating the beans.  One kohlrabi was plenty for the two of us, and even though I only used 1 cup of peas we had leftovers of the pea dip (which is also good on trisket-type crackers).

crudite and dip

Pea dip with mint and parmesan by Mark Bittman

carrot sticks

kohlrabi quarter rounds

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