As the summer continues forward, I'm quickly realizing that there is no way I can eat everything that arrives in my crate week after week. Meal after meal filled with fresh produce still doesn't seem to use up everything. I've only been eating out once or twice a week... Still, leftover veggies taunt me come week end.
So, I'm trying to find ways to preserve everything in a way that I can enjoy later in the year. Last night, I blanched some green beans and froze them in a vacuum sealed bag. I've made batch after batch of pasta sauce, with all sorts of greens. I still have a lot of research to do in order to figure out the rest.
Earlier this week, I did make some great "throw everything from the fridge in there" kind of things. Both turned out pretty good:
Curried Veggie Soup
Heat a couple T of olive oil in a stock pot. Cook some diced onion, till translucent. Throw in some shallots or garlic if you have them on hand. Add a cup of lentils and toss to cover in the oil/onion mix. Stir in 3 cups of water and bring to a boil. Simmer for about 10 minutes. Add a 28 oz. can of diced tomatoes. Bring back to a boil. Add some diced potatoes. Add water if everything isn't covered. When the lentils and potatoes are tender, add some spinach, swiss chard or whatever greens you have. Season with a couple t curry powder (to reach whatever spiciness level you like), salt and pepper.
Veggie & Quinoa Salad
Cook 1 c of quinoa in 2 c water. Bring to room temperature. Mix 1/4 c fresh lemon juice, 1/4 c olive oil and a bit of salt. Add some sliced fennel bulb, chopped swiss chard stalks, diced cucumber, diced tomatoes, chopped parsley, mint, whatever else you think will taste good. Mix the dressing and veggies with the quinoa and cool in the fridge.
Tonight, I grilled a piece of salmon and some zucchini. It was the first time I tried out my new mesh grille pan. It was definitely easier than trying to keep the zucchini spears I usually cut from falling down between the slats on the grill. (It's from Williams-Sonoma, in case you want to check it out.) Tossed with a bit of olive oil and some Adobo seasoning, they were great.
Wednesday, July 16, 2008
Tuesday, July 8, 2008
Eating Out
I am constantly amazed at how much people eat out these days. It is easy to notice the trend of young professionals eating the majority of their meals at restaurants or from take out places as many companies have added more 'everyday' value options to their menus. Friday's and Applebee's both have new campaigns emphasizing these items, ones that people can order every night of the week without guilt, financially or health-wise (maybe).
I often wonder why people live this way. Does it take that much more time to make breakfast, lunch, dinner? Is the convenience worth the loss of knowing what is going into our bodies? Is the lack of effort worth the additional financial cost?
Mind you, I love a great meal at a restaurant. A new taste or combination of flavors is something I treasure. It's something I've learned from; I've incorporated many ideas into my own cooking and tried to expand my own horizons by adding new spices and foods into my kitchen. Restaurants are a great way to eat with friends, celebrate an occasion or just take a break. But, I can NOT imagine eating out for every meal, the way many people I know tend to.
I realize that I am not like many people my age, I adore cooking. I think that chopping and mixing and tasting are calming. I love the experience of producing something delicious from basic ingredients. Many people don't bother to learn how to cook these days. I wonder if they see cooking as something intimidating that is complex and scary. I wonder 'if people realized how basic foods can taste so wonderful with so little effort, would they put more energy into feeding themselves and depend less on outside sources for their sustenance?'
I suppose there are some people who will never want to learn about cooking, but that doesn't keep me from sharing my passion for food with almost anyone I meet or talk to.
And, in that spirit, I'd like to share my modified recipe for Zucchini Bread. It's nearly fat free and wonderfully moist and yummy. Also, gluten-free all-purpose flour mixes can be substituted directly into the mix.
Nearly Fat-Free Zucchini Bread
Liberally oil a loaf pan.
Pre-heat oven to 350 degrees.
Mix together:
- 3 c flour
- 2 c sugar
- 1 t salt
- 1 1/2 t baking powder
- 1 t baking soda
- 3 t cinnamon
- 2 egg whites
- 1 c applesauce
- 1 mushed banana
- 2 c shredded zucchini
- 1 t vanilla
- 1 peeled, chopped apple (optional) I like Granny Smith the best
Pour into the loaf pan.
Bake for about 1 hour or till a knife/fork/toothpick comes out clean.
Also, a great tip for zucchini, especially when you have tons of it in the summer: shred the zucchini and measure out in amounts needed for your recipes. Then, freeze it. Thaw as needed and throw into your bread recipe. Fresh tasting zucchini bread all year round!
I often wonder why people live this way. Does it take that much more time to make breakfast, lunch, dinner? Is the convenience worth the loss of knowing what is going into our bodies? Is the lack of effort worth the additional financial cost?
Mind you, I love a great meal at a restaurant. A new taste or combination of flavors is something I treasure. It's something I've learned from; I've incorporated many ideas into my own cooking and tried to expand my own horizons by adding new spices and foods into my kitchen. Restaurants are a great way to eat with friends, celebrate an occasion or just take a break. But, I can NOT imagine eating out for every meal, the way many people I know tend to.
I realize that I am not like many people my age, I adore cooking. I think that chopping and mixing and tasting are calming. I love the experience of producing something delicious from basic ingredients. Many people don't bother to learn how to cook these days. I wonder if they see cooking as something intimidating that is complex and scary. I wonder 'if people realized how basic foods can taste so wonderful with so little effort, would they put more energy into feeding themselves and depend less on outside sources for their sustenance?'
I suppose there are some people who will never want to learn about cooking, but that doesn't keep me from sharing my passion for food with almost anyone I meet or talk to.
And, in that spirit, I'd like to share my modified recipe for Zucchini Bread. It's nearly fat free and wonderfully moist and yummy. Also, gluten-free all-purpose flour mixes can be substituted directly into the mix.
Nearly Fat-Free Zucchini Bread
Liberally oil a loaf pan.
Pre-heat oven to 350 degrees.
Mix together:
- 3 c flour
- 2 c sugar
- 1 t salt
- 1 1/2 t baking powder
- 1 t baking soda
- 3 t cinnamon
- 2 egg whites
- 1 c applesauce
- 1 mushed banana
- 2 c shredded zucchini
- 1 t vanilla
- 1 peeled, chopped apple (optional) I like Granny Smith the best
Pour into the loaf pan.
Bake for about 1 hour or till a knife/fork/toothpick comes out clean.
Also, a great tip for zucchini, especially when you have tons of it in the summer: shred the zucchini and measure out in amounts needed for your recipes. Then, freeze it. Thaw as needed and throw into your bread recipe. Fresh tasting zucchini bread all year round!
Tuesday, July 1, 2008
Today, I learned that I like beets... I never thought that I did. But, I boiled some fresh beets last night and put them on my lunch salad this afternoon. Not that I'd put them on my favorite veggie list, but I won't pick them off my salads in restaurants anymore.
I also made some pasta sauce with swiss chard and the tops from the beets. I saved the stalks from the chard for egg salad, since they are supposed to be a good replacement for celery. I've been trying to get as much out of my produce deliveries as I can, especially with groceries being so expensive these days.
I'm planning on making some zucchini bread later in this week. Plus, some more pesto for freezing... and, lots of salads, of course.
The amount of vegetables has been amazing this year, perhaps because of all the rain we've been getting here. I don't remember getting so much the last time I bought a share and it can be a bit overwhelming at times. Luckily, since everything is picked within a day of me getting it, the time it remains fresh is so much longer than the stuff from the grocery.
I also made some pasta sauce with swiss chard and the tops from the beets. I saved the stalks from the chard for egg salad, since they are supposed to be a good replacement for celery. I've been trying to get as much out of my produce deliveries as I can, especially with groceries being so expensive these days.
I'm planning on making some zucchini bread later in this week. Plus, some more pesto for freezing... and, lots of salads, of course.
The amount of vegetables has been amazing this year, perhaps because of all the rain we've been getting here. I don't remember getting so much the last time I bought a share and it can be a bit overwhelming at times. Luckily, since everything is picked within a day of me getting it, the time it remains fresh is so much longer than the stuff from the grocery.
Sunday, June 15, 2008
New Tastes
The challenge of receiving a crate of produce every week, and having no control over what's in there, is coming up with enough ways to use everything. It forces me to research ingredients (pea shoots are really edible?!?) and find new recipes. Often, the results don't resemble anything I've ever made before (or eaten for that matter).
Friday resulted in fridge-filling crate:
spinach
mixed salad greens
romaine lettuce
broccoli
parsley
kale
pea shoots
radishes
strawberries
two samples of the cheeses which will be available for purchase once a month
So, in addition to the never ending plates of salad, I've done some cooking this weekend. Last night, I made another batch of kale and sausage soup, this time for freezing. I used a spicy andouille this time; brought a new kick to the soup. I know it will be great whenever I thaw out the packages, maybe when the weather is cooler, and enjoy the fresh taste of summer veggies.
Today, I'm trying a totally new thing: pea shoot dumplings. I blanched the shoots, chopped them and added an egg, some pork, chicken broth, soy sauce and grated ginger. Stuffed some wonton wrappers with the filling and have them freezing on a tray. I did sample one; it was amazing. The flavor of peas is subtle and mixes with the saltiness and pork in a great way. Another hit. Now, I just have to wrap up the second half of the dumplings.
Next challenge: how to make some gluten-free versions of wonton wrappers so that I can share my cooking with my mom. I do have a couple recipes for gluten-free pasta, but I have yet to try any of them out. Hopefully soon.
All of the changes to my eating patterns have started to make a difference. I feel more energetic through the whole day. I haven't noticed the afternoon slump that usually hits a bit after lunch. And, when I did eat highly processed flour and sugar this week (in form of birthday cake and a fancy latté treat), I felt miserable. I thought I would fall asleep about 1/2 hour after eating and the feeling stuck with me for most of the day.
Also, I've managed to lose 3.2% of my body weight already. I can tell my body is working better with the new inputs.
So far, so good. Definitely no plans to go back to eating all the other stuff anytime soon.
Friday resulted in fridge-filling crate:
spinach
mixed salad greens
romaine lettuce
broccoli
parsley
kale
pea shoots
radishes
strawberries
two samples of the cheeses which will be available for purchase once a month
So, in addition to the never ending plates of salad, I've done some cooking this weekend. Last night, I made another batch of kale and sausage soup, this time for freezing. I used a spicy andouille this time; brought a new kick to the soup. I know it will be great whenever I thaw out the packages, maybe when the weather is cooler, and enjoy the fresh taste of summer veggies.
Today, I'm trying a totally new thing: pea shoot dumplings. I blanched the shoots, chopped them and added an egg, some pork, chicken broth, soy sauce and grated ginger. Stuffed some wonton wrappers with the filling and have them freezing on a tray. I did sample one; it was amazing. The flavor of peas is subtle and mixes with the saltiness and pork in a great way. Another hit. Now, I just have to wrap up the second half of the dumplings.
Next challenge: how to make some gluten-free versions of wonton wrappers so that I can share my cooking with my mom. I do have a couple recipes for gluten-free pasta, but I have yet to try any of them out. Hopefully soon.
All of the changes to my eating patterns have started to make a difference. I feel more energetic through the whole day. I haven't noticed the afternoon slump that usually hits a bit after lunch. And, when I did eat highly processed flour and sugar this week (in form of birthday cake and a fancy latté treat), I felt miserable. I thought I would fall asleep about 1/2 hour after eating and the feeling stuck with me for most of the day.
Also, I've managed to lose 3.2% of my body weight already. I can tell my body is working better with the new inputs.
So far, so good. Definitely no plans to go back to eating all the other stuff anytime soon.
Monday, June 9, 2008
New Soup Recipe
I made soup tonight; it was very yummy. It doesn't take too long to make (probably about 30 minutes with all of the following steps).
Kale and Sausage Soup
-Dump 8 c of chicken broth into a large pot; put heat on medium/high
- Open, rinse and drain 2 cans of white beans; add to pot
- Add a pinch of saffron (optional) and bring to a boil
- Meanwhile, put a sauté pan over medium heat with a bit of olive oil
- Chop a package (12 oz) of sausage and brown in the oil (if not pre-cooked, make sure to cook thoroughly); I used roasted garlic chicken sausage, but think almost any kind would be good
- When done, move the sausage into the broth pot, leaving the oil in the pan
- Lower the heat under the broth and keep at a simmer
- Dump a diced, medium sized onion into the sauté pan
- Add some minced garlic once the onion is tender and then add a diced red bell pepper
- Move the onion/pepper mixture to the broth pot once they are all tender
- Add a small bunch of kale (stems removed and chopped) to the broth pot
- Cook for about 5 more minutes, add salt and pepper to taste
- Serve with some grated pecorino romano (if desired... and when is cheese not desired)
So colorful and tasty. Enjoy!
Kale and Sausage Soup
-Dump 8 c of chicken broth into a large pot; put heat on medium/high
- Open, rinse and drain 2 cans of white beans; add to pot
- Add a pinch of saffron (optional) and bring to a boil
- Meanwhile, put a sauté pan over medium heat with a bit of olive oil
- Chop a package (12 oz) of sausage and brown in the oil (if not pre-cooked, make sure to cook thoroughly); I used roasted garlic chicken sausage, but think almost any kind would be good
- When done, move the sausage into the broth pot, leaving the oil in the pan
- Lower the heat under the broth and keep at a simmer
- Dump a diced, medium sized onion into the sauté pan
- Add some minced garlic once the onion is tender and then add a diced red bell pepper
- Move the onion/pepper mixture to the broth pot once they are all tender
- Add a small bunch of kale (stems removed and chopped) to the broth pot
- Cook for about 5 more minutes, add salt and pepper to taste
- Serve with some grated pecorino romano (if desired... and when is cheese not desired)
So colorful and tasty. Enjoy!
Sunday, June 8, 2008
Lots of Green
It was the first week for CSA produce deliveries. I was amazed at how much was in my crate on Friday: two bags of mixed salad greens, a bag of spinach, a head of lettuce, a bunch of kale, a bunch of basil, a loaf of seven grain bread and samples of two cheeses made by local farms. Everything was so fresh and green and the basil smelled amazing as soon as I picked it up.
Last night, I sautéed some garlic and spinach, cracked an egg over it all and scrambled it together. Then, plopped it onto some bread and topped it with mozzarella. Mmmm...
Tonight, I made some pesto with the basil and froze it. I can just imagine how good it will taste on some of the fresh pasta from the farmer's market.
Tomorrow, I'm hopping to make some kale and sausage soup.
So much cooking. So many flavors. So many different things to experiment with and enjoy.
I finally got some of my own veggie plants in the ground (one of which has already been eaten by something). I also bought a pitchfork so that I can move my compost without being in striking distance of Sunny. I didn't get as much as I hoped to done this weekend because I was so busy and it was SO HOT. But it was fun.
Saturday was the Southside House Tour. I was stationed at the City Theater, my favorite place to see shows in Pittsburgh. Afterwards, I went through a couple of the tour houses and then met up with a friend to get some lunch and go shopping. I got an amazing deal on a drawing pad because the cover was on backwards... So funny how things like that can lead to amazing discounts.
Today, I spent some time looking up recipe ideas for the kale and reminding myself how to make pesto. Shopping was so much fun, I only had to buy a few things to add to my ingredients. I have salad greens for the whole week and all sorts of other fun stuff to try.
Tonight, I'm drinking a glass of wine, trying to relax and gear up for the week. My birthday week! My last year as a twenty-something... It's crazy to think about it that way. But, I'm sure that this year, like the last few, will be a bit of an adventure. So, only a couple more days till I'm 29; I can't wait!
Last night, I sautéed some garlic and spinach, cracked an egg over it all and scrambled it together. Then, plopped it onto some bread and topped it with mozzarella. Mmmm...
Tonight, I made some pesto with the basil and froze it. I can just imagine how good it will taste on some of the fresh pasta from the farmer's market.
Tomorrow, I'm hopping to make some kale and sausage soup.
So much cooking. So many flavors. So many different things to experiment with and enjoy.
I finally got some of my own veggie plants in the ground (one of which has already been eaten by something). I also bought a pitchfork so that I can move my compost without being in striking distance of Sunny. I didn't get as much as I hoped to done this weekend because I was so busy and it was SO HOT. But it was fun.
Saturday was the Southside House Tour. I was stationed at the City Theater, my favorite place to see shows in Pittsburgh. Afterwards, I went through a couple of the tour houses and then met up with a friend to get some lunch and go shopping. I got an amazing deal on a drawing pad because the cover was on backwards... So funny how things like that can lead to amazing discounts.
Today, I spent some time looking up recipe ideas for the kale and reminding myself how to make pesto. Shopping was so much fun, I only had to buy a few things to add to my ingredients. I have salad greens for the whole week and all sorts of other fun stuff to try.
Tonight, I'm drinking a glass of wine, trying to relax and gear up for the week. My birthday week! My last year as a twenty-something... It's crazy to think about it that way. But, I'm sure that this year, like the last few, will be a bit of an adventure. So, only a couple more days till I'm 29; I can't wait!
Monday, June 2, 2008
Day Four
Ah, real food... That's what my entire day led up to, and it was so worth it.
I was feeling rather fed up with my food options today, much of which I blame on poor planning on my own part. I didn't have much prepared to take with me to work; so, I ate some cherries and sunflower seeds and almonds. Nothing very exciting.
After work, I headed to the Southside to meet a couple friends for dinner and cocktails before seeing Sex and the City. We went to Tusca. I've been there before, but only for drinks. Wow! The food was amazing. We had mussels, polenta with mushrooms and a cheese tray. The mussels were perfectly steamed with butter and wine; the polenta was cheesy and creamy and perfection; and the cheese, oh the cheese! There was a fantastic blue cheese (and honey to drizzle over it), a great smoky cheddar, a gouda and a wonderful brie. All of that and several cosmos definitely put me in the mood for the movie... The only things marring the evening were the dreadful service at the restaurant (they were not prepared for the crowd of women before the movie) and my friend's comment that giving up bread, etc. was crazy. This sentiment comes up over and over as I tell people how I'm hoping to change my shopping and eating patterns over the next few months.
I really don't think that trying to limit the amount of processed foods in my diet is that strange. I know that there will be times when a piece of bread is put on the table and I will eat it. I know that my birthday is next week, and, if a cake appears at some point in the day, I won't feel bad about having a piece. But, I don't want to continue going forward, eating haphazardly, not enjoying the good things in life and filling my body with unnatural substances. So, I will try to ignore comments that I'm being odd and do what I think is best for me.
I don’t have any set in stone rules for what to eat this summer. I’m going to avoid buying anything with ingredients that I don’t recognize. I’m also going to limit processed flours and sugar to the best of my ability. I’ll buy organic and local when I can. And, the rest? I’ll make up as I go.
I was feeling rather fed up with my food options today, much of which I blame on poor planning on my own part. I didn't have much prepared to take with me to work; so, I ate some cherries and sunflower seeds and almonds. Nothing very exciting.
After work, I headed to the Southside to meet a couple friends for dinner and cocktails before seeing Sex and the City. We went to Tusca. I've been there before, but only for drinks. Wow! The food was amazing. We had mussels, polenta with mushrooms and a cheese tray. The mussels were perfectly steamed with butter and wine; the polenta was cheesy and creamy and perfection; and the cheese, oh the cheese! There was a fantastic blue cheese (and honey to drizzle over it), a great smoky cheddar, a gouda and a wonderful brie. All of that and several cosmos definitely put me in the mood for the movie... The only things marring the evening were the dreadful service at the restaurant (they were not prepared for the crowd of women before the movie) and my friend's comment that giving up bread, etc. was crazy. This sentiment comes up over and over as I tell people how I'm hoping to change my shopping and eating patterns over the next few months.
I really don't think that trying to limit the amount of processed foods in my diet is that strange. I know that there will be times when a piece of bread is put on the table and I will eat it. I know that my birthday is next week, and, if a cake appears at some point in the day, I won't feel bad about having a piece. But, I don't want to continue going forward, eating haphazardly, not enjoying the good things in life and filling my body with unnatural substances. So, I will try to ignore comments that I'm being odd and do what I think is best for me.
I don’t have any set in stone rules for what to eat this summer. I’m going to avoid buying anything with ingredients that I don’t recognize. I’m also going to limit processed flours and sugar to the best of my ability. I’ll buy organic and local when I can. And, the rest? I’ll make up as I go.
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