preraphaelite: (Default)
Very grateful to be finally back in the swing of cooking, though a little alarmed to be totally drowning in vegetables!  This salad came out flavorful and refreshing, and the stew was very savory and hearty.

Cucumber Salad
4 cucumbers, peeled, seeds scooped out, halved, then thinly sliced.
3 asian turnips, peeled and julienned
1 knob ginger, minced
1 small clove garlic, minced
generous pour of rice wine vinegar (maybe like 3/4 cup?)
splash of soy sauce

Toss all ingredients, marinate overnight.   

Ratatouille Stew
1 eggplant, peeled and cubed
3 cousa/summer squash, peeled and cubed
2 bell peppers, chopped
1 poblano pepper, chopped
3/4c chopped inner celery stem and leaves.
1 lg can whole tomatoes
1c dried brown lentils, soaked
1 onion, chopped
3 cloves garlic
1/2T paprika, tarragon, oregano

Saute onion until translucent, add garlic and spices for 2m more.  add eggplant, squash, peppers, celery, cover.  in about 20m, add tomatoes and lentils, and simmer until at desired sauciness/soupiness level.
preraphaelite: (Default)
A variation on my standard beans n' veggies.

1.5 zucchini (for me - a medium one and a small one) - shredded (I used the small julienne on my mandoline)
1 can pinto beans, drained.
1 can diced tomato
1/2 large onion
3 cloves garlic, minced
~1t paprika, allspice, oregano, cumin
salt, pepper

Cook onion ~10m, add spices and garlic, cook ~2m.  Add zucchini and stir to combine.  Cook ~10m or until zucchini starts to soften up. add tomato and beans. Simmer covered - ~15-20m or until at desired consistency.

I think probably I like this so much because the zucchini registers simply as Hearty Nonspecific Vegetable, and its texture (which I usually don't like) is sort of melted into the stew in pleasant fashion. 

I have been getting lots of potatoes in the farmshare, so ended up serving this over quartered boiled small potatoes -- fantastic!
preraphaelite: (Default)
Okay, this was a throw-together meal that just turned out *exceedingly* tasty.

Preraphaelite's Kidney Beans n' Rice
1 can kidney beans
8 oz white button mushrooms
1 onion, chopped
2 small cloves garlic
1/2 tsp oregano
1/2 tsp chili powder
1 tsp paprika
1 tsp cumin
1/2 to 2/3 c beer
Brown rice

Heat some oil in a medium saucepan. Add onions, and cook about 5m on medium heat, stirring frequently. Add garlic, and cook about 2m more. Add spices and mushrooms, and combine well. Cook until mushrooms are cooked down and soft. Add kidney beans and beer, and bring to a simmer. Cook around 15-20 minutes, or until liquid has reduced and thickened as desired. Add a generous pinch of salt, and serve over rice!
preraphaelite: (Default)
Many pounds of "apple seconds" bought cheap from the farmer's market
whole cloves, allspice, and chopped whole nutmeg
vanilla beans, slit lengthwise

Stuffed 1 Qt glass jars each with sliced apples, two vanilla beans, a generous pinch of each of the spices, and about 1/3 c sugar.  Filled to the top with brandy, and closed.  Shook enthusiastically.

Can't wait for hot toddies (and Boozy Apple Bread Pudding) in a couple of months!  These should be ready just in time to warm up a snowy winter evening (:
preraphaelite: (Default)
7 eggs
smoked gouda, grated, about 1/2 c - 3/4 c
one bunch swiss chard, washed and chopped, chiffonade
one medium potato, sliced thinly
one tomato, sliced thinly
one small onion, or half a medium, chopped
two cloves garlic, minced
1 tsp dried tarragon

Preheat oven to 375.

Saute onion until translucent in oven-proof frypan.  Add garlic, saute a minute more.  Add potatoes, and tarragon.  Stir.  Cover pan, cook until potatoes are tender - 10ish minutes.  Add chard, cook, stirring frequently, until wilted thoroughly.  Set vegetables aside in a bowl.

Beat eggs, and stir in cheese.  Stir vegetables in.  Wipe pan clean, and coat with oil.  Pour in vegetable mixture.  Top with tomato slices. 

Bake for 25 minutes.  Then broil for about 5m, or until top is dry and slightly browned.
preraphaelite: (Default)
So I've been trying to cook more as a part of this whole lifestyle-changing Fiona's challenge thing, and as an alternative to my more-frequent-than-I'd-like-to admit dinner of Ortega tacos with ground turkey, I decided to see if I could actually just *make* something with ground turkey.  I modified a recipe I found online, and it came out just fantastic -- really really satisfying.  So here it is for you -- possibly the best turkey chili the world has ever seen.

1 lb ground turkey
1 can pinto beans (undrained)
1 can black beans (undrained)
1 large can crushed tomatoes (I used the "fire roasted" kind, which I pretty much always like better)
1 T sweet smoked paprika (I get this stuff from Christina's spice shop in Inman Sq and it's probably my favorite cooking spice of all time)
1 T oregano
1 T cumin
1 T chili powder (I am super weak on the spicy scale, so you might want to try like an actual chili pepper or something if you weren't me)
1 t lemon pepper (probably you could use lemon or red vinegar, but I had this lying around and thought I'd try it -- added a nice kick)
1 large pinch salt
1 onion, diced
3 cloves garlic, chopped

In heavy bottomed pot, saute onion and garlic together until onion is soft.  Add spices, and stir, cooking for 2-3 more minutes.  Add turkey, and stir enthusiastically until turkey is cooked through and in tiny bits.  Add tomatoes and beans, and stir to combine.  Simmer about 45 minutes or until desired consistency.  Serve with brown rice, with tortilla chips, or on its own!
preraphaelite: (Default)
Spinach-Potato Scramble

1 red bliss potato, skin on, quartered and sliced thinly
pinch dried tarragon
pinch dried oregano
small handful spinach, chiffonade
small amount Jarlsburg cheese, sliced thinly
two eggs, stirred with a splash of milk
salt, pepper

heat oil to medium, scattering dried herbs into it as it heats. After a while, add potato, and saute, stirring frequently, until potatoes become translucent and begin to brown around the edges a little. Grind pepper into pan.

Push potatoes to side, and add eggs. After a few seconds, scatter potatoes on top of eggs. After a little while, stir together until eggs start to look cooked, then add spinach and cheese, and stir frequently until spinach is bright green. Add salt, and serve.

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