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


October 1, 2009

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.


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.

September 24, 2009

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.

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 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 27, 2009

I cooked

Filed under: Recipes — Tags: , , , — anotheryarn @ 12:58 am

IMG_1085To end my non-cooking week I actually cooked two meals.  We started the day with a spinach-jack cheese omelet.  It is still a little more brown than I’d like, but still tasted quite good.  And omelets are so nice and quick.  Not that we did anything on Saturday, which was a good thing after our fairly busy week where one of us wasn’t home Wednesday, Thursday and Friday night. I also prepped the chard in anticipation of cooking it, but I didn’t.

Instead we made Smitten Kitchen’s Arugula, Potato and Green Bean Salad.  And I’d be happy to eat this for the rest of the summer.  It was a bit dish-intensive, but came together surprisingly quickly and the dressing was surprisingly good.  I started scarfing it down once it was plated, completely forgetting to toast and add the nuts.  In a way it was good that I forgot, it made me stop shoving this salad in my mouth while I waited for the nuts and I got to try it both ways.  I think I actually prefer the salad without walnuts.  It might look prettier with the walnuts but I didn’t think they added that much to the overall dish.  Of course I’m also not crazy about walnuts (you will often find sunflower seeds, pumpkin seeds, pine nuts and almonds in my pantry, occasionally pecans but rarely walnuts).  Half a recipe made a perfect dinner for 2 (yes all we ate was this salad).


Arugula, Potato and Green Bean Salad from Smitten Kitchen

You might be tempted to increase the amount of green beans, but it isn’t necessary.  You might think the dressing sounds a little bland, but it is perfect.  You might not have fingerling potatoes and substitute creamers instead, they work but make for large bites.  You might decide to not buy a $7.50 bottle of walnut oil for 1 tablespoon and it won’t affect the dressing results too sorely (I sure didn’t miss it).  You might forget to toast the walnuts but I bet you will still like the salad.

July 7, 2009

Soup and bread

Filed under: Recipes — Tags: , , , — anotheryarn @ 3:29 pm

hmmm, it seems I never posted this, when I made this back at the beginning of May.  Oops.  I was probably waiting on myself to pull the pictures from camera to computer to intertubes… or dragging the cookbook upstairs to finish up the recipe which I no doubt starting typing from memory.  Well, forget the picture, here it is.  IIRC we really enjoyed this soup and I definitely will make it again.  Wonder if it will work with kale as the green veggie of choice?

Our last CSA pick-up was, oh 6 months ago, and despite me claiming to be finished with all those veggies, I realized that I had some squash lurking in the garage (unheated and therefore our dark and cool storage spot), then forget and then remember and forgot and remembered.  Well, yesterday I grabbed the two delicata squashes and decided to make soup – but I didn’t.  Luckily for me, I didn’t have to think about dinner at all today because my decisions were all ready made – gypsy soup and beer bread (so easy and quick, I use whatever beer we have on hand, even stuff we didn’t like drinking and only 2 T of butter).  For many years I passed by the recipe for gypsy soup, I’m not sure why, but last fall it caught my eye and I kept meaning to make it.  At first glance, it would seem I did not have the right ingredients, but I trusted the intro that I really could swap any pair almost any orange veggie with any green veggie instead of the sweet potato and green bell pepper it called for.wi

Gypsy Soup adapted from The Moosewood Cookbook by Mollie Katzen

  • 1 med. delicata squash, peeled, seeded and diced (2 cups)*
  • 1 1/2 onions, diced
  • 1/4-1/2 t celery seed*
  • 3 garlic cloves, smooshed
  • 2 t paprika
  • 1 t basil
  • 1 pinch saffron*
  • 1 dash cinnamon
  • 1 dash cayenne
  • 1 bay leaf
  • 2 cups water
  • 1 14 oz can diced tomatoes*
  • 1 19 oz can garbonzo beans, drained and rinsed
  • big handful frozen green beans, broken into bite size pieces*
  • 1 cup water mixed with 1 teaspoon bouillon

*my substitutions for the sweet potato, celery stick, tumeric, fresh diced tomatoes and green pepper respectively

So, to make soup with that list of ingredients above… I probably sauteed the onion and celery seed together. Once ithe onion got tender adding the garlic till fragrant and then the rest of the spices. And then dumped everything else in the pot (boiling that one cup of water separate and dissolving the bouillon in it before adding it to the pot) and let it all simmer until the squash was tender.  Which I think was more than 10 minutes and less than 30.

October 14, 2008

October 13: Shepherd’s Pie

Filed under: Recipes by me — Tags: , , , , — anotheryarn @ 3:34 pm

I had planned to make stir-fry, but earlier in the day I read about chicken pot pie and that started a craving for something very cozy and fall-like.  I also wanted to test a theory concerning my kohlrabi-potato mash and had a handful of veggies in the crisper drawer that were, well, were no longer in their prime.  Originally I thought I’d make soup and the mash and stir-fry but sometime this afternoon I changed that to simply shepherd’s pie.  Now I know that is supposed to have meat, but luckily I found three versions in my vegetarian cookbooks.  One version had tofu, another mushrooms and the third just a lot of veggies.  I decided to go for the mushroom route and grabbed most of the veggies remaining in the fridge.

You could of course just use potatoes (increase the amount) for the topping, or you could saute less kohlrabi as part of the filling.  The first time I made potato-kohlrabi mash (yes I keep changing the name) I just boiled both of them together and then mashed.  This created a chunky mash with definite chunks of kohlrabi, not necessarily bad but not what I wanted for my topping tonight.  This time around I boiled the kohlrabi first, and the pureed it in the food processor while the potatoes boiled (in the same pan & water) and then dumped the pureed kohlrabi into the potatoes and mashed it all together.  This did create a smoother mash, but I also ended up with a watery kohlrabi puree, it might have been due to being boiled, or it might have been because I added too much milk (it wouldn’t puree nicely without a little liquid).

Shepherd’s Pie

  • 1 1/2 T oil
  • 1/2 red onion, in 1/2″ dice
  • 6-8 oz mushrooms, thickly sliced
  • 1 t thyme
  • 1 t basil
  • salt & pepper
  • 2 carrots, 1/4″ thick slices
  • 1 celery stick, diced
  • 1 small head broccoli, chopped
  • ~8 oz green beans, trimmed and chopped
  • 1/2 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 T flour
  • 1/2 c. veggie stock*
  • 2 medium kohlrabi, peeled and diced
  • 5 small potatoes, peeled and diced
  • 1-2 T butter
  • splash milk

*Ideally it would be a mushroom stock, but I used a veggie boullion cube with water and then enriched with a spoonful of nutritional yeast.

Start by heating the oil in a large skillet and add the onions.  When they begin to get soft add the mushrooms, crush the thyme and basil in your palm as you sprinkle it over everything and a generous pinch of salt.  Then add the carrot and celery.  As that softens and browns add the broccoli, green beans and bell pepper.  Once the veggies are soft and gently browned sprinkle on the flour, and then pour about half of the veggie stock over everything.  Stir well, making sure to get the good bits that were stuck to the pan and add more stock if needed.  You don’t want a lot of sauce, just enough to coat everything.

Meanwhile make the potato-kohlrabi mash.  Put a pot of water on to boil, add the diced kohlrabi and a bit of salt, boil until soft.  Remove kohlrabi from pot with a slotted spoon and puree in the food processor (with a splash of milk).  Add the potato to the boiling water and boil until soft.  Drain the potatoes and return to the pan with a chunk of butter, add the pureed kohlrabi and mash until they are smooth.  If your mash is a little watery, like mine was, place it in a cheesecloth lined mesh strainer for 10 minutes or so.

Place the vegetable mixture in an oiled pie pan then top with the mash and smooth it out.  Place in a 400 degree oven for about 20 minutes, until everything is heated through, the mash will just start to brown around the edges and the sauce will be bubbling at the sides.

October 5, 2008

October 2: green beans and potatoes

Filed under: almost a recipe, Recipes by me — Tags: , , — anotheryarn @ 2:47 pm

I started to make a pasta dish, but then as I began I realized I didn’t have enough ingredients to serve 4 (we were expecting guests).  So I turned the oven to 450 F as recommended in The Splendid Table’s How to Eat Supper for those times when you don’t know what to make for supper.  I think the theory is by the time you figure it out the oven is preheated.  And then I grabbed the nearest suspects, the bag of potatoes (growing bigger since I had a gotten potatoes for a couple weeks now), the two bags of greens beans (luckily the prior week’s beans were still bright and crisp looking) and…. well I thought I’d figure it out by the time I got these two veggies cooking.   First, get the pototoes in the oven… ah yes, I can toss the green beans with the pesto I just made (as a recipe states in The Garderers’ Community Cookbook).  Hmm, I should have a third dish of some kind but the boys say they are okay with just two, so two it is.  Thank goodness for low-key guests.


Roasted Potatoes

  • as many small potatoes as you want
  • olive oil
  • salt
  • pepper
  • TJ’s 21 seasoning salute, a salt-free blend (or whatever blend of herbs you want)

Cut the potatoes into eights, toss in a big bowl with a glug of oil and sprinkle with salt and herbs.  Toss them on a baking sheet, trying to get the largest cut-side down and spread in a single layer.  Put them in the oven for 20 minutes, then toss them about and put back in the oven for 10 minutes.  Bat away sneaky fingers stealing bites before you serve them.

Green Beans with Parsley Pesto

  • green beans
  • parsley pesto

Wash and trim your green beans.  Put them in a steamer basket and steam them for maybe 3 minutes until bright green and tender but still with some crunch.  Put in a bowl with a spoonful of parsley pesto and toss until all the green beans are covered.

September 27: Panzanella

Filed under: Recipes — Tags: , , , , , — anotheryarn @ 10:53 am

This meal was the result of one of those moments where you have a flash of brillance and realize that you have everything you need at home to make a good dinner (thank goodness I picked up a loaf of bread the day before and our heirloom tomatoes were still good).  I really should thank Deb of Smitten Kitchen for introducing me to panzanella.  During asparagus season I made the Spring Panzanella a few times and then I made her Summer’s Last Hurrah Panzanella and both are delicious.  If the tomatoes and cucumbers hold out I might just make this panzanella one more time despite the grey and rainy weather.  I also added some blanched green beans since I had them and think they worked nicely, used a combination of lemon cucumbers and small english cucumbers, and I had to use white wine vinegar instead of champagne vinegar.  But it was oh so good.  The huge bread cubes worried me at first, but her directions for toasting them made them just the right amount of crispy yet soft.  The worst thing I can say about this dish is that I ate the leftover serving (I made about 2/3’s of the recipe) about 3 hours after dinner because I wanted more (and now my mouth is watering looking at the photo).

Summer’s Last Hurrah Panzanella from Smitten Kitchen.

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