Anotheryarn Eats

July 13, 2009

Garlicky Greens, Polenta, Poached Egg

Filed under: Recipes — Tags: , , — anotheryarn @ 11:14 pm

Last fall I ate this dish for brunch.  I was curious, if a bit dubious since I have a rocky relationship with eggs, but I’d read about egg and polenta for breakfast and I’d read about egg on a bed of cooked leafy greens so I decided to try it.  I don’t remember being enamored of the dish, but I enjoyed it.  This week I knew I wanted to make polenta to go with the bunch of kale; I never got around to purchasing blue cheese (one of my favorite combos) and this meal popped back into my memory.  It was nagging me, “make me, make meee”.  And so on Friday night, which turned out to not be date night after all, I made a half-recipe of polenta with butter and parmesan from The New Best Recipe – note even though you are having the recipe (3/4 c polenta and 3 c water), go ahead and use the 4 qt pan, I sort of splattered all over while I tried to gently pour the cornmeal into the pan.  I also made some garlicy wilted greens with the lacinto kale I go this week and I tried poaching eggs for the first time ever.  Surprisingly I got the timing almost perfect.  First you start the water to boil, and prep the kale while you wait, then you add the polenta to the water and stir.  When there are 10 minutes left on the polenta you start the pan for the kale.  And at 5 minutes left you start the pan of water for the poached eggs.  I actually removed the pan of polenta from the stove so I could move the egg pan to the front burner; so I could see letting the polenta sit for a few while you cook the eggs.

In retrospect, I’m not sure I really needed to add parmesan to the polenta – but cheese is one of my crutches for eating eggs so of course I decided to add the cheese.  Also, I think if you poach eggs you want really good eggs.  This week we have some fresh farm (pastured) eggs from a local farm.  For a non-egg-lover I sure will go out of my way for good eggs of course then I sometimes think that they are “too good” to use for random baked goods; but really I like to buy pastured farm eggs for the sake of the chicken as much as the fact that it is a superior product (not to get too high horse on everyone, I do buy grocery store eggs when I can’t get ahold of local eggs).

greens, polenta and egg

101 Cookbooks Garlicky Greens (not quite what I did, but close – I like to add a few tablespoons of water to do a mix of saute and steaming)


July 8, 2009

week 1 roundup

Filed under: almost a recipe, thoughts — Tags: , , , — anotheryarn @ 3:41 pm

We successfully used up most of our veggies before yesterday’s pickup.  Except the lamb’s stuff which I learned was actually called lamb’s quarters.  TheHusband and I both nibbled on a leaf and went, “huh, doesn’t taste like much” so I’m not sure what to do, at least I have more info for research.

On Friday, as planned, I finally made our first CSA meal (opposed to using a single green onion and radish in some salad), and it turned out well enough, not amazing but with good potential.  Instead of following the recipe I just used it as a guideline.  It turns out that bulgar is a great grain for hot weather cooking if you have an electric kettle.  Just pour some boiling water over it and let it sit.  I only had 4 tiny beets (think the size of radishes) and about 1 1/2 oz of feta, so I diced both of those and added it to 1 cup of cooked bulgar (leaving another cup or so in the bowl for another use).  Finally I tossed the now pink bulgar with ribbons of swiss chard and gave a squeeze of lemon juice and dash of olive oil over everything.  It was visually vibrant but  otherwise underwhelming, but served as lunch anyways.  I think more beets (and maybe feta) would have been a vast improvement.  Incidentally, TheHusband showed me a new trick to clean beet stained plastic cutting boards, he scrubbed it with a bit of Bon Ami before washing it.

Chard Beet & Bulgar Salad

Friday night we made fabulous grilled zucchini sandwiches.  These didn’t use any of our current CSA produce, but did use stuff that could have been CSA produce so I will do a separate post (I think they are worthy).  Here is a tease:


On Saturday I made a nice big green salad, using up our remaining radishes but no other CSA veggies.  It was your run of the mill salad with lettuce, radishes, cucumber, grated carrots and cherry tomatoes.

On Sunday we had a filling, late lunch out and then just at the leftover green salad for dinner.  So much for using the kale that night.

On Monday I made a simple kale & pasta dish that turned out nicely.  I washed the kale and chopped it fairly small (aiming for 1″ squares, but not precise at all).  I boiled whole wheat spaghetti and about half-way through the cooking time I heated a large saute pan with olive oil.  I added 3 smooshed cloves of garlic and good sprinkle of red pepper flakes and about 4 sliced green onions.  Once that was soft I added all the kale, gave it a quick stir and covered it.  Then just before the timer went off for the pasta I pulled about 1 cup of the pasta water from the pan (a metal measuring cup makes this easy) and poured about 1/2 of over the kale to help it wilt, oh and pinch of salt.  I drained the pasta, checked the kale (bright green, mostly soft but with a slight bite) and then added the pasta to that pan, tossing everything together (all the pasta water hadn’t yet evaporated).  6 oz of pasta and 1 small-medium bunch of kale made 2 generous dinner servings.


Right after making dinner on Monday I made another bulgar wheat salad for weekday lunches, this time with zucchini, mushrooms and parsley (oh an a few green onions – I’m just throwing those suckers everywhere at the moment).  That too will be its own post due to yumminess.

December 15, 2008

December 2: Greens and polenta

Filed under: almost a recipe — Tags: , — anotheryarn @ 3:26 pm

I made a half recipe of the Bitter Greens with sour cherries using just kale and a wee bit of arugula (sadly most the bunch went south before I could use it and I salvaged what I could) and reheated my experimental frozen polenta.  

Experimental frozen polenta?  Well I made a batch of plain polenta as some point and had about two servings leftover, so I dumped it in a small square corningware dish and threw it in the fridge, figuring that I would grill it later in the week.  But that never happened so I decided to see how it would fare if I froze it and grilled it at a later date.  I removed it from the corningware, wrapped it in plastic, placed  it in a labeled freezer ziplock and threw it in the fridge.  I wasn’t thinking in advance and so when I went to make this polenta I put the bag in a bowlful of warm water to help thaw it.  I had to change the water a couple times and flip the bag over.  When I thought it was thawed I unwrapped the polenta and cut it into thick slices, oiled them and tossed them on a preheated cast-iron grill pan.  The few remaining water crystals melted, when I went to flip the slices they either stuck to the pan, fell apart or did both.  Wait, instead of sticking to the pan, the nice crispy crust stuck and the rest of the polenta slide onto the spatula.  Eventually I gave up on pretty grilled polenta slices and dumped all the polenta I could get out of the grill pan into an oiled non-stick skillet and stirred it all up.  Resulting in warm and yummy, but not very pretty polenta.  It looks all lumpy, though it didn’t actually have a lumpy texture in your mouth.  I think frozen leftover polenta has some potential but grilled slices isn’t the best reheating method.


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, 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).

November 13: Kale, Potatoes, Onions, Apples and Soysages

Filed under: Recipes — Tags: , , , — anotheryarn @ 12:53 am

I am ridiculously amused by the word soysage (if you haven’t guessed soysage is soy sausage).  Tonight We made 101 Cookbook’s Kale & Olive Oil Mashed Potatoes which was pretty good but not quite as good as her picture suggests – maybe if I hadn’t overcooked the potatoes and took the time to fry shallots it would have been better (probably).  Oh well, it was still good.  And Veggie Sausage & Apples, as the recipe is actually called, comes to me via Tara of DIY Librarian (I’m pretty sure there aren’t any recipes lurking on her blog as that wasn’t how she passed the recipe on to me).  Anyway, veggies sausage and apples is delicious, I usually serve it with mashed potatoes, though she also suggestion noodles as the accompanying starch (I bet it’d be really good made with regular sausage too – just the plain jain bulk stuff). I know neither of these dishes look fabulous but they are delicious.


Kale and Olive Oil Mashed Potatoes from 101 Cookbooks

Veggie Sausage and Apples from Tara of DIY Librarian

  • 14 oz vegetarian sausage (she recommends and I used Gimme Lean)
  • 1 t sage
  • 1/2 t thyme
  • 1 T olive oil

  • 1 t olive oil
  • 2 medium onions, sliced
  • 2 medium apples, sliced 1/4-1/8 inch thick (I prefer tart apple, also something that holds it shape)
  • 1 t thyme
  • 2 t brown sugar
  • 2 t cider vinegar
  • 1/4 c water

In a bowl mix together the sausage, sage and herbs.  Heat a non-stick skillet up with the tablespoon of oil and add the sausage in small chunks (the veggie sausage is some sticky stuff, you might want to either have a second set of hands or add the oil to the skillet before touching the sausage).  Brown the sausage, breaking it up more if needed.  Remove the sausage from the skillet (a paper towel lined plate works nicely).

Add the remaining teaspoon of oil and let it heat up.  Add the onions and cook for about 5 minutes or until soft.  Now add the apples, thyme, and brown sugar and cook for another 10 minutes or so.  You will want to stir often.  Finally add the sausage back to the pan, stir well and add the vinegar and water.  Continue cooking until everything is hot and serve.

November 5, 2008

November 2: Kale and Potatoes but totally new

Filed under: Recipes — Tags: , , — anotheryarn @ 2:17 pm

I had several ideas floating around in my head for dinner, but didn’t really feel like cooking anything. I decided to cook anyway and chose this recipe because it seemed pretty easy (and it was, would have been easier with green beans and a wider pan though).  I’m so glad I cooked tonight and am loving the The Splendid Table’s How to Eat Supper, even if it is short on vegetarian options (seven are listed as mains but a few more lurk in the section on eggs as well as sides and of course some of the pastas can be modified).  Speaking of The Splendid Table, you should consider listening to the weekly radio program (or subscribe to the podcast) it is often very interesting and inspiring.

fingerlingsThe bummer of the night is that I didn’t realize that I had french (red) fingerling potatoes until it was too late to do something more interesting than roast them.  But if that is a bummer, I’m doing really good.  It was interesting to compare taste and texture of the fingerlings compared with the more common waxy/creamer potatoes. I think the creamers were slightly better roasted but the fingerlings were still great.

Last night while reading in bed (yes, a cookbook) I thought the Moroccan Green Bean Tagine sounded very interesting.  And the book encourages experimentation with veggies and spices (sadly I have to wait a while before I try it as written).  The idea of braised kale has also been dancing in my head (ever since reading it on a menu last night) and I though that kale might be a good stand-in for green beans and the stewing sounded similar to braising plus it would get the two seemingly huge bunches of kale out of my fridge (or at least cooked down a good bit).  I had about 20 ounces of kale, and the hardest part of this dish was getting it to fit in the pan.  I ended up adding kale in 4 batches, luckily the longer cooking time and strong spices work in my favor instead of leaving me with some overcooked and some undercooked kale.


Moroccan Kale Tagine modified from The Splendid Table’s How to Eat Supper

  • 3 T olive oil
  • 1 1/2 lbs kale (2 bunches) 2-2 1/2 lbs green beans 
  • 2 medium onions, coarsly chopped
  • 1/4 t salt (or to taste)
  • 1/4 t pepper (or to taste)
  • 5 large garlic cloves minced
  • 1/2 t ground allspice
  • 1/4 t pure chile powder (I used ancho chile)
  • 2 t Crossover Spice Blend*
  • 2 t dried basil
  • 2 T sweet paprika
  • 1/3 c red wine vinegar
  • 1/3 c dry white wine (or red, we had white open so used that)
  • 28 oz can of whole tomatoes (and the juices in the can)
  • water, if needed

You really want to have everything through the spices prepped before you start cooking so chop the onion, prep the kale (wash, remove from stem and tear into coarse pieces, lightly dry), stir all the spices together (allspice through paprika).  Heat the oil over medium-high heat in a nice big pot (with a lid) and add the onion, salt and pepper and kale and saute for about 10 minutes until the onion is golden and even the kale is developing a little bit of brown in a few spots (I started with the onion and once that just began to develop color added the kale in batches, covering between to help remove the bulk).  While this is cooking go ahead and mix the vinegar and wine together as well as open the can of tomatoes.  

Add the spices and the garlic to the veggies and stir until nice and fragrant, about one minute.  Dump the vinegar-wine mixture in at once and use a rubber spatula (or wooden spoon) to help de-glaze the pan.  When this has mostly evaporated add the tomatoes and break them up with the spoon.  The veggie should not quite be covered in liquid, add a little more water if you think it is needed.  Cover and let it simmer, stirring occasionally for 10 minutes.  Serve.

I served this along side potatoes, but I think couscous would have really shined here (couscous or pearled barley is recommended).

*Crossover Spice Blend is also given in the book, I cut the recipe down by 75% and still had plenty leftover (but that is okay the book uses it in other recipes).  Mix together 1 1/2 teaspoons freshly ground black pepper, 1 tablespoon ground cumin and 2 tablespoons ground coriander.

Oh, I almost forgot.  Roasted Potatoes.  450F oven, tossed with olive oil, salt and pepper and roasted for about 25 minutes, stirring once.  I also made sure that a cut side was down on each piece before I put the pan in the oven.

October 22, 2008

October 21: Weekly Lunch Soup

Filed under: Recipes — Tags: , , , — anotheryarn @ 3:59 pm

I swear I’ve made more recipes from the March 2008 issue of Vegetarian Times than any other during the course of my subscription.  I think the post-its helped a lot with that (also lots of greens recipes). And this is attempt number two at getting the weekly soup habit.  Making it on Tuesday wasn’t ideal, but I did it in time to eat it for lunch on Tuesday and that has to count for something right?  This was also an easy soup to make, save for the blend beans with water bit… I’m not sure it added enough to warrant the effort and extra dishes.  I would like to say that the soup is delicious, but it is only so-so.  I forgot to add the vinegar before eating it yesterday, but I remembered today and that still didn’t eliminate that there is something missing thought.  Once the soup cooled I packed it up for storage (two single servings and one quart jar that I will call 3 servings).

White-Bean and Kale Soup from Vegetarian Times (March 2008)


ack, I put the wrong date on this too

October 9, 2008

October 9: refashioning leftovers

Filed under: almost a recipe — Tags: , , , , , — anotheryarn @ 11:50 pm

While I wasn’t overwhelmed by veggies this week but I was underwhelmed at the rate which we are eating my supposedly well-planned leftovers.  The trouchia/quiche that I thought had 4-6 servings was deemed to be 8 servings by TheHusband (and so far we’ve only eaten half of it).  The pasta bake has only been eaten as leftovers once as well.  While we finally made a dent in the trouchia/quiche, I think it is probably time to put the remainder of both dishes in the freezer.

I also finally started to use the lettuce we received during week 14 (and 13).  Did you know that you can revive wilty lettuce in a good soak of cold water?  You can, not all leaves will perk back up to their original state, but I’m always surprised by how well this trick works.  The other trick, to avoid wilty leaves is to store them in a closed moist but not wet manner.  Normally I would use a large ziplock with a papertowel, but when I refreshed the lettuce over the weekend I was out of paper towels and wanted to come up with a more re-usable method.  The usual suspect, my salad spinner, was still needed for other prep work, and my largest pyrex bowl already had tofu for potstickers in it.  Then I thought of my [former] unitasker, the round plastic cake server/saver; flip that sucker upside down and you have a huge bowl with a flat, sturdy and sealable lid.  I put a clean woven dishcloth on the bottom and then filled it with my freshly cleaned and dried lettuce.  Tonight I opened it up and the lettuce looked great.  Success (and washable too).

While I reheated 3 small slices of the trouchia/quiche in the toaster oven I made a salad with my refreshed lettuce, a beautiful red bell pepper from the farmer’s market, a cucumber hanging on by a thread and some cherry tomatoes (most of this stuff is just over a week old and still decent – a testament to how long produce can last if you get it really fresh and store it decently.  Then I made croutons from some leftover french bread bought on Tuesday for garlic bread.  Dinner was delicious.

October 8, 2008

October 5: cooking for lunches

Filed under: Recipes, thoughts — Tags: , — anotheryarn @ 4:57 pm

I made a more quiche-like variation of trouchia with the most recent bunch of kale.  I have to say kale cooked down, covered with egg custard and in a pie dish fits in the fridge a lot better than a big bunch of kale.  And it is easier to grab and eat for lunch.  I say quiche-like because my eggs were a little small and the bunch of kale was a little big so I added a splash of milk to the egg mixture before adding the veggies to make sure I’d have enough egg mixture to cover the kale.  And instead of cooking it on the stove top I put the kale-egg mixture into an oiled pie pan and popped it in a 400 F oven for 20 minutes.

October 4, 2008

September 22: Trouchia and simple salad

Filed under: Recipes — Tags: , , , — anotheryarn @ 7:04 pm

Internet friends can be so awesome sometimes.  If it weren’t for them I would have never known about trouchia and might have dismissed it as yet another quiche-frittatta-like dish, instead I tried this recipe.  And it was delicious.  I think it must have been the fresh herbs, too often I forget to use fresh herbs (gasp!).  Of course I did actually substitute kale for swiss chard, I had two bunches to use up and I find myself subbing one green for another quite a bit around here.  Swiss chard instead of spinach, kale instead of swiss chard…  Since I had a bit more greens than necessary I used all eight eggs, doubled the garlic and threw in a little extra fresh herbs.  The only thing that I don’t understand is how stirring will help the egg-chard mixture set-up, I ended up with a lot of egg stuck to the bottom of my pan.  Luckily I was able to use a silicon spatula and slide it close to the pan without scraping any of the slightly burnt stuff and slide the trouchia onto a serving platter.  

I also had a bunch of salad greens left over from the night before I made a white wine and thyme vinaigrette and tossed it with the greens for a super simple, but yummy salad.  Sometimes I forget a salad doesn’t have to have oodles of ingredients to hit the spot.

Trouchia from Global Gourmet

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