All Apologies

Things have been a little crazy in my life lately. Well, not crazy busy, just crazy in a draining sort of way. My pups recently ruptured a disk in his spine. Oh yea, my dog went beyond normal dog problems to major surgery. I was an absolute wreck for a few days. There were all sort of crazy scenarios going through my head, the worst being "what if they can't fix him and I have to put him down." I now know that when he actually does die, I'll need to take at least a week of vacation so that people at work aren't subjected to my persistent sobbing. It will not be fun. Luckily, they were able to fix him. And, while he'll be spending a long two months in his kennel all the time while his disk scars over even though he feels just fine and has no idea why I keep telling him he can't jump on anything or walk up and down the stairs on his own, he should eventually recover the strength and nerve response in his hind legs. I can only imagine what I'll be like at the end of all this. He's already driving me nuts barking at everyone outside and trying to run around. He needs exercise. I think the animal hospital should throw in free dogging swimming sessions so that he can work out his energy.

Anyways, back to the real purpose of this blog. Food! The CSA is ramping up. I didn't write down everything I received the last few shares, but let's just say there have been green beans, carrots galore, napa cabbage, potatoes, eggplant, zucchini, kale, herbs, fresh cut flowers, and so on. It's been delicious. I have also purchased some local, healthy meats (the maple sausage was delicious), eggs, and organic blueberries (with cream, to die for). I recently made a great salad: a giant mound of greens, bacon, boiled egg, and a warm maple-mustard-bacon grease dressing. So delicious. I would provide a recipe, but can't tell you the exact measurements for the dressing. It was more like, okay, I have some warm bacon grease in that pan; whisk in a giant scoop of maple-mustard; whisk in some rice vinegar, pour into a bowl to be spooned over salad.

Also, I've shared the Chilled Ginger-Carrot Soup and the Curried Quinoa with Vegetables. Well, a friend came over for dinner recently and I made both for our meal. It was the perfect combination. We also drank Vin D'Alsace Pinot Blanc 2007 with it. Sometimes meals are a complete bust (like the salt overload meal I made for one friend once, what a disaster), but sometimes they are exquisite. This was the latter. You must try it (but maybe don't add quite as much ginger as I did. Spicy!).

Last night I made up a layered vegetable dish that was absolutely wonderful, though a bit salty. I'm going to try reducing the salt for you guys, but you may want to be careful when salting the vegetables for weeping. I think that's what pushed this one over the top. But, salting the vegetables is essential to reducing the amount of water in your dish.

Baked and Layered Eggplant, Zucchini, and Tomato

2 Asian eggplants, ends trimmed and sliced thin vertically
3 small zucchini, ends trimmed and sliced thin vertically
salt
2 tbsp basil olive oil
1 medium onion chopped
3 garlic cloves, peeled and sliced
1 can diced tomatoes
1/4 c fresh oregano leaves
1/4 lb thinly sliced prosciutto
3 tbsp chopped kalamata olives
2 medium tomatoes, cored and sliced thin
fresh mozzarella slices
2 tbsp grated Parmesan

Preheat over to 375 degrees.
Place eggplant and zucchini slices on a cooling rack over your sink and salt. Allow to sit. Once water has collected on one side, flip and salt again.
While those are weeping, heat olive oil is a heavy skillet over medium heat.
When oil is hot, add onion and garlic and cook until onion is transparent.
Add canned tomatoes and oregano and cook until most of the liquid is cooked off, remove from heat.
Rinse eggplant and zucchini well, then press between sheets of paper towel to remove excess moisture. (Lean down on your hands, but not so hard as to squash the vegetables.)
Pour a little olive oil in the bottom of a 9 by 13 inch cake pan and spread evenly.
Lay eggplant down in pan to create a layer.
Put a layer of prosciutto over the eggplant.
Layer the zucchini slices over the prosciutto.
Sprinkle the olives over the zucchini.
Layer tomato slices over the olives.
Evenly spread cooked tomato sauce over fresh tomatoes.
Layer mozzarella slices over sauce.
Sprinkle with Parmesan.
If there is any leftover prosciutto, chopped and sprinkle over the top.
Put in the oven and bake for 30 minutes. Cover with foil if cheese is browning too much for your taste.
Slice and serve warm.

I'm Sure This Has a Fancy Name; I Just Call It Delicious

Wanting to use up the small, tender zucchini I received in last week's share, I decided to experiment. Shredded zucchini, finely chopped kale, ricotta, and eggs and I found myself enjoying something between a frittata and that spinach and artichoke dip every restaurant now makes (from a can, I suspect). I ate it with some whole grain bread, but it stands up pretty well once slightly cool. I'm thinking I'm going to try it again and use it in a sandwich, maybe with some fresh tomatoes and basil. (I just ate lunch and am hungry just thinking of this).

Zucchini and Kale "Frittata"

3 small zucchini, shredded
salt
1 tbsp bacon grease (or olive oil)
6 c finely chopped kale
2 eggs
1 c ricotta
1/4 c green onion, sliced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
large pinch each of salt and pepper

Preheat oven to 400 degrees.
Toss shredded zucchini with a sprinkle of salt and let stand in a sieve.
Melt bacon grease in a large cast iron skillet over medium heat.
Add kale and cook until wilted and not watery; remove from heat.
In a bowl, beat eggs well, then mix in ricotta, green onion, basil, oregano, salt and pepper and mix until smooth.
Squeeze excess moisture out of the zucchini, then mix into the egg and cheese mixture.
Add kale to bowl, mix, then pour ingredients back into the skillet and spread evenly across the bottom.
Place skillet in oven and let bake for 10 to 15 minutes, or until set and starting to just brown on the edges.
Remove from oven and let stand 5 minutes before cutting into pieces and serving.

Where My Ego Takes Over

This past weekend was practically perfect. I went to a friend's camp on Thursday night and we had some wine, enjoyed the weather, and built a fire. Friday started off warm, but overcast, so we read for a while on the dock. Once the sun came out, it was hot and lovely; perfect for sunning and swimming! In the afternoon, a storm rolled in and we went inside to watch the pouring rain. On Saturday, I biked to the beach with another friend. Even though we didn't do much swimming (the water was thick with tiny red seaweed), we laid in the sun. It was very hot, but the wind kept us from getting overheated. Sunday I went back to camp for more sun (slightly less humid and definitely more windy) and swimming. I am now more than relaxed; it's almost like I was on vacation.

I also picked up my farm share on Friday. This week I received:

1 gallon tatsoi
1 quart green beans
1 very full gallon of lettuce
3 small zucchini
1 gallon kale
1 gallon chard
1/2 gallon carrots
fresh herbs (cilantro, basil, marjoram, thyme, oregano, parsley, chives)
fresh cut flowers

The farm also raises sheep, pigs, and chickens; so I picked up some lamb steaks, bacon and eggs. I made some bacon on Saturday morning. It's interesting, not quite as salty and smokey as bacon usually is, but still really good. This was my breakfast on Saturday:

Herbed Scrambled Eggs, Greens and Bacon

3 strips bacon
2 cups mixed greens (spinach, tatsoi, and kale)
1 tsp butter
2 eggs, beaten
pinch of salt and pepper
1 tbsp fresh basil, cut into thin strips
toast
strawberries

In a heavy skillet, place the bacon strips and turn to medium-high heat.
Once bacon starts cooking, turn the heat down to medium-low and continue cooking, turning frequently.
While bacon is cooking, melt butter in a small skillet over medium heat.
Beat eggs well, then beat in salt, pepper and basil.
Once butter is melted, pour eggs into skillet. Allow to cook for a while, then stir gently, allowing uncooked egg to reach the bottom of the pan. Continue this method until eggs are cooked but not dry. Remove to a plate.
Once bacon is done to your liking, remove to a cooling rack (put paper towel under the cooling rack to catch any drippings).
Drain most of the grease from the pan (put in a heat-safe pyrex dish to save for later use).
Add greens to the pan and cook until wilted, then transfer to plate.
Serve bacon, eggs, and greens with toast and fresh fruit.

Besides my wonderful breakfast, I also experimented with carrot soup. I really like cooked carrots and raw carrot sticks are a great snack, but with all the carrots I got this week, I knew I was going to have to try something new. I decided to try making a ginger-carrot soup, but since it's so hot, I wanted to chill it. I ended up with a fresh tasting, simple soup that is perfect for a hot summer day. Served with a plain green salad and bread with butter, it was another mark of happiness in a wonderful weekend.*

Chilled Ginger Carrot Soup

1 tbsp bacon grease (or olive oil)
2 to 3 inch piece of ginger, peeled and grated
1/4 c red onion, grated
2 c carrot, grated
3 c water
1 tsp chicken Better than Bouillon
salt and pepper to taste
3 tbsp cilantro, rinsed and chopped

In a soup pan, melt bacon grease over medium heat.
Add ginger and onion and cook until onion is translucent.
Add carrot and cook, stirring for 3 minutes.
Add water, bouillon, salt and pepper and turn heat up to high.
Bring to a boil, then reduce heat to medium and let simmer for 15 minutes.
Remove from heat and allow to cool to room temperature.
Pour soup into a blender and blend on high until smooth.
Pour soup into a serving bowl, stir in cilantro, then place in the refrigerator until chilled.
Serve with green salad and bread.

*As noted, I forgot the ego bit. I meant to say how I couldn't believe the amazing deliciousness of the soup. It was just so perfect! And I made it without starting from another recipe. It's all me and all wonderful. (There, ego boost).

Bonus Day

I have tomorrow off, so I thought I would post two things today (ooo). Last night I had breakfast for dinner, but without any syrup requiring breads (I don't have any syrup at the moment, bummer). Instead I made an omelet and a potato-kale scramble. Do you call it a scramble if it doesn't include eggs? Hmm... Anyways, it was delicious and accomplished 2 goals: finish the last of the spinach from the share the week before last and knock down one bag of kale from last week's share. I didn't have any bread for toast (should probably go shopping), but I found a large boiled Yukon Gold potato in my refrigerator. Ah leftovers, how you save the day more often than not.

Spinach and Cheddar Omelet with Potato-Kale Scramble

2 tsp butter, divided
3 eggs
3 tbsp green onion, sliced thin
1/2 c spinach, washed and chopped
1 oz cheddar cheese, shredded
2 garlic cloves, peeled and crushed
1/2 c cubed cooked potato (cold)
3 c kale, washed and torn into pieces
sea salt and fresh ground black pepper, to taste

In a pan over medium heat, melt 1 tsp butter.
In a bowl, beat eggs well.
Mix green onion and a pinch each of salt and pepper into the eggs.
Spread butter in pan evenly, then pour in eggs.
Once the eggs are well set, but still slightly wet on the top, use a spatula to flip.
Sprinkle spinach and cheese on one half of the omelet, then turn other half over to cover. Remove to a plate and cover to keep warm.
Place 1 tsp butter in the same pan and add garlic.
Once garlic is fragrant, add potato and kale.
Sprinkle with salt and pepper, then stir while cooking (using spatula to scrape any browned potato from the bottom of the pan).
Once potato is hot and kale is wilted, transfer to plate and eat while warm.

I think I also mentioned that I was going to make some coleslaw with all the cabbage I had left from two weeks ago. I researched a variety of recipes in my old cookbooks. I find, when you're looking for something classic, the old cookbooks are always the best. Too many cookbooks today try to make things less fat (eat less) or time (I enjoy cooking, so I don't necessarily need all my meals done in 10 minutes) or are trying to reinvent recipes (which I have no problem with, I do that a lot, but again, looking for classic). Also, if I'm looking to experiment myself, I like to know how people typically make something and to think of variations all on my lonesome.

After digging around, I found that a "boiled dressing" was a classic for coleslaw. It's not actually boiled, but it is cooked in a pan and then allowed to cool before dressing the vegetables. I took ideas from a few different recipes and settled upon adding mustard seeds and celery seeds to the dressing. For the vegetables, I added shredded zucchini, kohlrabi, and carrots. I also met someone once who salted the vegetables and allowed them to weep before adding the dressing, so I also did that. After a few days, it's gotten a bit watery, but the first couple days it was delicious. Eaten with some cold cooked chicken, it was a nice summery meal.

Classic Coleslaw

6 c finely shredded cabbage (mixture of green and napa cabbages)
2 zucchini, shredded with a grater
1 kohlrabi bulb, peeled and then shredded with a grater
1 tsp salt, divided
1 tsp brown mustard seeds
1 tsp celery seeds
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 tsp sugar
2 tbsp flour
2 egg yolks
2 tbsp butter
3/4 c half and half
1/4 c vinegar
1 c onion, sliced paper thin
2 c carrot, shredded with a grater

Place cabbage, zucchini, a kohlrabi in a salad spinner and sprinkle with 1/2 tsp salt and toss.
While vegetables are sitting, place other 1/2 tsp salt, mustard seeds, celery seeds, black pepper, cayenne pepper, sugar and flour in a sauce pan and whisk together.
Add egg yolks to seasonings and mix well with a whisk.
Slowly add half and half, whisking smooth.
Add butter and vinegar, then turn on heat to medium-low.
Stirring constantly, cook dressing until it starts to thicken.
Remove from heat, then pour into a Pyrex measuring cup and put in the refrigerator to cool.
When dressing is cool, rinse the vegetables with water and spin dry.
In a large mixing bowl, combine these vegetables with the onion and carrots. Stir well.
Pour dressing over the vegetables and mix well.
Place in the refrigerator and allow to sit for at least 2 hours before serving.

Love Those Greens

Looking in my refrigerator last night I realized:

1) I have 2 gallons of kale to eat.
2) I forgot to store my last kohlrabi bulb properly and it was starting to get soft.

So, with those two vegetables in mind and a craving for pepperoni, I whipped up a quick meal. Oh, I also had a craving for olives, which... if you really like olives (which I do), you can add. But, to be honest I felt they overpowered everything else. The olive-less bites were very tasty all on their own. So, if I was to do this again, I'd just have the olives on the side. I added some whole grain crackers, slices of cheddar cheese, and some fruity red wine. When finished with some dark chocolate, it was a great (fast) meal.



Kale and Kohlrabi with Pepperoni

1 tsp black pepper olive oil
2 cloves garlic, peeled and sliced thick
1 medium kohlrabi bulb, peeled and julienned
2 inches link pepperoni, quartered lengthwise and then sliced 1/4 inch thick
4 c kale, washed and sliced into 2 inch strips
1/2 c green onion, cut in 2 inch long pieces
salt and pepper to taste

In a cast iron pan, heat the olive oil and garlic over medium heat.
When garlic is fragrant, add kohlrabi and continue cooking, stirring rarely.
Once kohlrabi starts to turn golden, add pepperoni and continue cooking until kohlrabi is very golden.
Add kale, green onion, and salt and pepper and cook, stirring, until kale is wilted, but not soggy.
Serve while warm with cheese, crackers, and olives.

Simple Pleasures

One of the things I love about living and working in Portland is that it doesn't take a lot of effort to find a quiet place to enjoy the weather. After work, I take my dog for a walk that meanders through green neighborhoods or around the cove. On the weekends, I can go for a bike ride and see the ocean crashing against the rocks, bluebirds flying through fields, or cranes and ducks enjoying a marsh. And at lunchtime, I can take a simple salad, pick up something from the Standard Baking Company next door and go sit on the pier to soak up sun and let my brain relax.

I've found that some of my favorite salads are the most simple. A bunch of salad greens, some fruit, and a basic vinaigrette eaten with fresh bread is refreshing and satisfying. The key to a great salad (besides fabulous vegetables) is the dressing. I've done a lot of experimenting with dressings over the past couple years and have found that simple is many times the best. I usually use a little oil, vinegar and a sweetener (and occasionally some salt and pepper). The variety comes from the type of oil, vinegar and sweetener you use and then the proportion of vinegar to sweetener. For oil, I've used hazelnut, olive oil, and many flavored oils (like lemon rosemary, black pepper, or basil). For vinegar, I'll use rice, balsamic, white balsamic, or cider. And for sweeteners, I'll use white sugar (rare), honey, molasses, maple syrup, or fruit or fruit juices. I tend to like my dressings tangy, but when I have company, I'll make them sweeter, so anywhere from 3 parts vinegar to 1 part sweetener to 1 part vinegar to 1 part sweetener (or for my more sensitive friends, I'll put more sweetener than vinegar). Below is the vinaigrette (and salad) that I had for lunch today.

Salad with Basic Vinaigrette

4 cups mixed salad greens (baby lettuce, radicchio, spinach, tatsoi, arugula)
3/4 c blueberries
Vinaigrette:
1 tsp lemon rosemary olive oil
1 tbsp rice vinegar
1 tsp maple syrup
pinch of sea salt and freshly ground black pepper

Wash lettuce and tear into bite sized pieces, place in sealable container.
Put blueberries in an 8 oz glass jar with lid.
Place vinaigrette ingredients in a 4 oz glass jar with lid.
When ready to eat, add blueberries to the salad greens; shake vinaigrette to mix and pout over salad.

Caution: Hot

It's been hot and humid here in Maine, which is unusual. For example, for a good portion of June I still needed to wear a jacket and leggings on my bike ride to work. I'm enjoying the heat and hope it lasts long enough for me to want it to go away. I have to say, this summer has been absolutely beautiful. While it may not have been hot in June, it didn't rain all month like last year. I'm not sure if a lack of rain (well, it's rained, but not constantly, day after day) is affecting the farm. They mentioned in the last newsletter that it's been dry enough for them to dry and bale hay. And the vegetables are still coming. They think next week they will also have flowers in the pick-your-own section, which is cool.

So, where am I with my vegetables from last week? Mostly gone, though I still have some napa cabbage, a small cabbage, some lettuce, and the zucchini left. Perhaps I'll make some coleslaw inspired salad this weekend. Most of the remaining vegetables went into my dinner last night, a hot and sour soup inspired stew. The hot and sour soup recipe I use is from Ken Hom's Fool Proof Chinese Cooking. If you've never made Hot and Sour soup, you really should pick up a copy of this book and try his out. I've never been a fan of the glutinous vibrant red variety in most Chinese restaurants in the US. Hom's recipe, however, is a proper soup and the only vibrant red comes from the hot pepper oil. It's absolutely delicious.

I was already considering using his marinade for some ground pork I had and as I got going I decided to make a stew that I could put over rice. His recipe has tofu, egg, pork, woodears and shitake mushrooms. I used the egg, pork, and shitake mushrooms and added broccoli, baby bok choy leaves, napa cabbage and some spicy red peppers. It's important, when making his soup, to make a chicken stock. I didn't have any, so I used bouillon and simmered it with slices of ginger, crushed garlic, and onion to make the base. After making that, the rest of the soup went together rather quickly. And despite the heat, it was a perfect meal.

Vegetable Hot and Sour Stew

6 c water
2 tsp chicken bouillon
4 inches of ginger, sliced
6 cloves garlic, crushed and peeled
1/2 c sliced red onion
12 shitake mushrooms, stems and tops separated; slice tops
1/2 lb pork
4 tsp soy sauce
4 tsp rice wine
1 tsp sesame oil
1/2 tsp sugar
12 napa cabbage leaves, washed and sliced into 1 inch strips
8 to 10 baby bok choy, leaves separated from stems
3 c broccoli pieces*
2 hot peppers, sliced into rounds
2 eggs
1 tbsp sesame oil
2 tbsp soy sauce
1 1/2 tsp black pepper
8 tbsp rice vinegar
3 tsp chili oil
1/4 c cilantro
2 tsp sesame oil
cooked rice

In a stock pot, combine water, bouillon, ginger, garlic, onion, and stems from the shitake mushrooms.
Bring to a boil, turn down a tad and let cook for 15 to 20 minutes.
While the base is boiling, mix the 4 tsp soy sauce, 4 tsp rice wine, 1 tsp sesame oil, 1/2 tsp sugar and pork.
Use a wire strainer to remove the ginger, garlic, onion, and shitake stems from the base.
Turn down heat so base is simmering, then slowly add the pork, breaking it into small pieces. Allow to simmer for a few minutes.
Once pork is no longer visibly pink, add the cabbage, bok choy, broccoli, shitake caps, and red pepper. Allow to cook until broccoli is bright green and cabbage and bok choy are wilted.
In a small bowl, beat the eggs with the 1 tbsp sesame oil.
Push the vegetables to the sides of the pan, clearing a space where there is mostly broth in the center. Slowly pour the egg into this space, stirring with a fork to break it up, then stir.
Add the remaining ingredients and allow to simmer for a few minutes.
Remove from heat and serve in a bowl over cooked rice.

*I typically cut the long stemmed florets off the sides, until I reach the heart of the top. Then I cut this from the stem and break into pieces. I then cut off the bottom of the stem, peel the skin off the main stem at the bottom, and then quarter lengthwise and cut into 2 inch lengths.

Sun, Fun, and no writing

You'll have to forgive me, but over the holiday weekend I decided accepting invitations to camps* was more appealing than staying in town where there is Internet access. I spent three glorious days sunning myself, swimming, and eating grilled food. Pretty awesome. Before heading out of town I took stock of what remained to be eaten from last week's CSA (a head of red leaf lettuce) and then went to pick up that week's share. I now have gallon size Ziploc bags, so I can give you a more accurate account of what I picked up:

1 gallon baby lettuce mix
1/2 gallon mixed salad greens (including spinach, radicchio, and tatsoi)
1 1/2 gallons mixed braising greens (including kale, baby bok choy, and chard)
1 small head each of cabbage and napa cabbage (they are a little bigger than a softball)
1 quart of pea pods (This time I picked more snow peas than snap peas.)
2 zucchini
1 large napa cabbage
2 heads broccoli

And given my being out of town over the weekend and then being sick at the beginning of the week, I still have quite a bit left (1/2 the baby lettuce, all of the salad greens, the bok choy, 1 small head of cabbage, 2 zucchini, most of the large napa cabbage, and the broccoli). I'm thinking I'm going to try finding a recipe for kimchi. The broccoli I'm going to try freezing. The zucchini might be made into bread that will be brought to work (or frozen).

I used up the chard, kale, and small head of napa cabbage last night (which turned into today's lunch, or maybe afternoon snack). Wanting to change up my stir fried greens, I decided to add some Moghul Masala to it. What is Moghul Masala? It's an Indian spice mixture I found in one of my cookbooks (The Book of Curries & Indian Foods). It's a mixture of cardamom pods, cinnamon, cloves, peppercorns, and nutmeg, so it adds a warm flavor to foods. After adding that, I felt that the dish needed a little sweetness, so I threw in a good handful of raisins during the last few minutes of cooking. I was really pleased with the results. While it's not a combination many people would think of, it's a balanced combinations that completely changes the flavor of typical stir fried vegetables.

Spiced Greens with Raisins

1 tbsp oil
1/3 c chopped red onion
1 tsp Moghul Masala
6 cups mixed greens (such as chard, cabbage, kale), rinsed and dried
1/4 c raisins
cooked rice

Put a cast iron skillet over medium-high heat and add oil.
When oil is shimmering, add onion and masala, and cook while stirring.
When onion is translucent and spices fragrant, add greens. Use tongs to turn the greens and mix with the onion and masala. Cook, turning frequently until mostly wilted.
Add raisins and continue cooking until greens are cooked to your liking. (I found that the chard and kale cooked quickly, while the cabbage was still not quite done. In this case, I kept cooking until the cabbage was tender and the other greens were very soft).
Remove from heat and serve with rice.

* Camp: the Maine term for a small cabin on a lake or ocean.

The Goodness of Garlic

I was pretty much famished by the time I got down to making dinner last night. Due to some exercise related protesting from my legs, I decided to take it easy last night. So instead of the planned bike ride, I took my pups for a long, leisurely walk (read: I was in too much pain to walk fast). While this did result in a great deal less pain today, it also meant it was late when I got home. Whilst on the walk, I was dreaming of pizza and wine (having to walk by a pizza parlor did not help). Knowing the state of the vegetables in my refrigerator (many), I passed up pizza and instead made pasta. I whipped up a garlic cream sauce, sauteed some kale and parboiled some pea pods, mixed it all, and topped it with a little bit of shredded cheddar cheese before eating. It definitely hit the spot and made me happy that I didn't cave to the enticing pizza perfume.

Pasta with Garlic Cream Sauce and Vegetables

2 c pea pods, washed, cut in half
1 tsp oil (I used a basil olive oil)
1 1/2 c kale, washed and chopped
2 oz pasta (I used dried because I didn't have any fresh)
1 tbsp butter
1 tbsp olive oil (again, I used the basil olive oil)
6 cloves garlic, peeled and sliced
4 tsp flour (this is a reduction, I actually used 5)
salt and pepper to taste
1 c milk
cheddar cheese, shredded

Put pea pods in a pot, cover with water and place over high heat.
Bring to a boil, cook for about 2 minutes, then drain.
In the same pot, put a generous amount of water and bring to a boil over high heat.
Add a large pinch of salt, stir, then add the pasta to cook. Cook to al dente as directed on the package.
While pasta is cooking, heat a skillet over medium high heat and add 1 tsp oil.
When oil is shimmering, add kale and stir fry until wilted, then remove from heat.
Once pasta is done cooking, pour into a sieve and let drain.
Place that same pot over medium low heat and add butter and 1 tbsp oil.
Once the butter has melted and is crackling, add garlic and cook, stirring, until garlic just starts to turn golden.
Add flour, salt and pepper and stir until smooth. Let this bubble, stirring, for about a minute.
Slowly add the milk, whisking until smooth.
Cook until sauce thickens, then add the pea pods, kale, and pasta and toss.
Before serving warm, top with cheddar cheese.

We all love quinoa

Well, at least I love quinoa. I've only recently discovered it and have been purchasing it regularly. And (according to what I've heard from people around me and a quick search online) it has protein, eight whole grams per one cup cooked. That's pretty awesome for a little grain! Or, oops, it's not a grain. It's actually a seed, but you can prepare it and use it like rice or couscous. To prepare it you need one part quinoa to two parts water (or other such liquid) and whatever seasonings your heart desires. What I've read says to rinse it before cooking, but I'll admit that I don't. I'm pretty sure the tiny seeds would go right through the holes in my strainer. Like rice, you mix the quinoa, water, and seasonings, bring to a boil, and then reduce the heat to low and cover. It cooks in twenty to twenty five minutes. I usually set the timer for twenty minutes and let it sit, still covered, for the last five minutes.

Last weekend I was with some friends at camp (that's what Mainers call a small cabin on a lake) and they were eating this delicious curried quinoa and chickpea salad. Inspired, I did some experimenting. I made a curry quinoa by just adding a bit of sea salt and curry powder to the pot. Then I stir fried some baby bok choy, green onions, and sugar snap peas. When all was done, I tossed them together and ate it with a side salad with a simple vinaigrette.

One of the things about my CSA that I'm enjoying most right now is trying to make a small variety of vegetables (greens, salad greens, and pea pods) into a wide variety of meals. What I usually end up with is a simple flavor combination that highlights the delicious vegetables. For this meal, the curry complimented the bok choy and peas quite nicely. I enjoy the combination of sweet sugar snap peas (or other sweet vegetables) with the complexity and slight spice of curry. Baby bok choy is great because the leaves themselves are slightly sweet, but if you include the thick stem, that is slightly spicy. It's not spicy in the jalapeno sense, but rather like horseradish or wasabi. Those pieces are a pleasant surprise that makes the dish even more interesting. I feel that this dish, or varieties of it, will make frequent showings at my dinner table.

Curried Quinoa with Baby Bok Choy and Sugar Snap Peas

1/4 c quinoa (rinsed)
1/2 c water
sea salt to taste
1/2 tsp curry powder
1 tsp black pepper olive oil
1 green onion, rinsed and chopped
6 small baby bok choy, split apart and washed
1 c sugar snap peas, rinsed and chopped in half

In a pan, mix the quinoa, water, sea salt and curry powder.
Turn burner on high and once the quinoa is at a boil, stir, cover and reduce the heat to low.
Cook for 20 minutes, then turn of the heat and let stand 5 minutes.
While quinoa is standing, heat a cast iron pan over medium-high heat and add oil.
Once oil is shimmering, add green onion, bok choy and peas.
Stir fry until bok choy begins to wilt.
Remove vegetables from heat.
In a bowl, mix together quinoa and vegetables. Eat while warm.

Mango-Goat Cheese Salad

I'll admit it, I cheated and bought tomatoes from the grocery store. But, they were Maine-grown tomatoes. Unlike the mango I bought, which is most certainly not grown in Maine. I'm pretty sure tropical fruit-producing plants like that wither up and die when they cross the boarder into Maine (sort of like a wicked witch). Luckily, we can still get the fruit. It may not be entirely eco-friendly, but I enjoy the variety that global food distribution provides. But this takes us into territory that makes me uncomfortable, debates over responsible eating habits. Where exactly does one draw the line? I've joined an organic CSA, but I have to drive 25 minutes one way to pick it up; good or bad? I eat very few pre-packaged foods, but purchase things like bananas from South America, oranges from Florida, and apples from Washington; good or bad? I figure as long as I'm making mostly good choices, that's enough. I mean, the conversation could go so far, into the larger, worldwide ramifications of food monoculture and the attack on cultural food diversity. So, back to what I ate for dinner last night and again for lunch today!

Mango-Goat Cheese Salad (recipe for two meals, with lunch packing directions)

1/2 c quinoa
1 c water
1/2 tsp adobo
1/4 tsp sazon
large pinch oregano leaves
pinch cumin seeds
5 cups washed lettuce/salad greens, torn into bite sized pieces
2 green onions, sliced
1 large tomato, chopped
1 mango, peeled and chopped
2 oz goat cheese

In a pan (with lid), mix quinoa, water, adobo, sazon, oregano, and cumin seeds.
Put over high heat and bring to a boil; then reduce heat to low and cover.
Cook for 20 to 25 minutes.
While the quinoa is cooking, prepare the vegetables and fruit.
Put half the tomato, green onion, mango, and goat cheese in a sealable container for the next meal and half in a bowl.
When quinoa is done, put half in a sealable container for the next meal and the other half in the bowl with the vegetables/fruit; mix.
Place 1/2 the lettuce in a sealable container for the next meal and half in a circle on a dinner plate.
Put the quinoa mixture in the center of the plate and serve.
(All prepared containers should go into the refrigerator until you're ready to eat. To prepare the leftovers, heat the quinoa for about a minute in the microwave, then mix with the vegetable/fruit, then combine with remaining lettuce to serve).

Oh internet

So, apparently there is a conspiracy to prevent me from updating my blog on a daily basis. Enter "loss of Internet for the weekend." Well, despite the inability to post, I did not fast over the weekend, far from it. I have too many vegetables to eat! So many, in fact, that I incorporated them into my breakfast. Enter "the breakfast sandwich." It's oh so delicious and envied by other breakfast sandwiches that lack its vitamin richness. Or so we can imagine in our little world of walking-talking breakfast sandwiches. I imagine those fast food ones would be the kids getting picked on. Or, maybe I have it backwards and they're actually the popular kids and my little guy is the outcast. Good thing it's all in our imaginations. Except the sandwich; it really is tasty!

Egg and Kale Breakfast Sandwich

2 slices hearty whole grain bread, toasted
1 tbsp cream cheese
1 tsp butter
2 eggs
1/2 tsp black pepper olive oil
6 medium to small kale leaves, washed and torn in half
salt and pepper to taste

Once bread is toasted, spread 1/2 tbsp cream cheese on each slice.
Heat a frying pan over medium heat and add butter.
At the same time, heat a small cast iron pan over medium-high heat and add the oil.
Once the butter is melted and sizzling, tilt pan to spread and then crack the eggs into the pan. Break the yolks and salt and pepper "to taste."
Once the oil is shimmering in the other pan, tilt pan to spread and then add kale.
While your eggs are cooking, occasionally stir the kale until wilted. Remove from heat.
When eggs are mostly done, flip and cook the rest of the way.
When eggs are done, put kale on one slice of the bread, top with eggs and then the second piece of bread.
Eat while hot.

My fingers are green

My fingers are green from picking snow peas and snap peas. After a few years of meaning to, I've finally joined a CSA. I usually remember about wanting to join after they've all closed. This year I found one that was still open and willing to accept a choose-your-own payment plan. So, I went last week to pay my first installment and pick up my first veggies. As I live in Maine, the CSA had only started the week before I joined, thus not a ton of vegetables last week, but definitely enough to get me through the week.

Each CSA has a different method, but the one I joined does a lot of mix-and-match, which is great if you don't like one of the options. I like experimenting, so I take a little bit of everything. Last week was mixed salad greens, mixed cooking greens and broccoli. This week there was a lot more to pick up and their pick your own field was open with peas. Since I don't have my own garden, I enjoyed picking peas amidst kids hunting for peas, exclaiming that they found a really great one, and munching on half the ones they picked. I started to leave when I thought I had enough, but was stopped by the gentleman overseeing the field. He exclaimed, "That's not nearly enough! Go take more! Eat more!" As I slowly wound my way back out of the plants, one hand covering the basket so my extra peas wouldn't fall out he said, "That's more like it! That's what we like to see!" You have to love a place that tells you to take more.

So, now I have a new goal for this blog. I bought a whole share, which means I'm going to have a lot of vegetables. I figured I'd share my attempts at eating enough vegetables to feed two vegetarians with you. I'm also going to attempt to freeze or can whatever I don't manage to ingest. Each day I'll share at least one meal that involved my CSA produce. (Disclaimer: this is a goal and given my atrocious ability to regularly update my blog, a goal I can't guarantee; but I'll give it my best effort). So, first, the run down of this week's share (and then a recipe):

(measurements are approximate, given that they put out big and medium sized bowls that you measure the loose leaves into)
1 head of red leaf lettuce
mixed baby lettuce leaves (about 1 or 2 full heads worth)
mixed salad greens (about 1 head of lettuce)
mixed cooking greens (bok choy, kale, Swiss chard) (about 1 1/2 heads)
2 bunches scallions
1 purple kohlrabi
1 quart mixed snow and snap peas

My lunch today consisted of this salad and a French roll from the local bakery. I ate it while enjoying a sunny day and watching a seal swim near the pier. Practically perfect.

Salad with nectarines and cheese (directions are for transport to work)

2 cups young salad greens, washed and torn into bite sized pieces
1 nectarine, pitted and chopped
2 tsp white balsamic vinegar
1 tsp maple syrup
2 oz apricot-ginger white cheese

Put salad greens in a small, sealable plastic bag.
In a small, sealable container, put the chopped nectarine and pour in vinegar and syrup.
Put cheese in a separate bag.
When ready to eat, put greens on a plate, top with nectarine/dressing, and crumble the cheese over all of it.
Lightly toss before eating.

Summer Inspiration

Summer is coming. I suppose I could say that spring is here, but thinking that summer is coming makes me even happier. Especially since I live in Maine, and spring is quite the roller coaster. A couple weekends ago it was so warm I braved a 45 degree lake to help friends put in their dock. At least, I think it was 45 degrees. It was quite cold, but sitting on the dock in the warm afternoon sun made it all worthwhile. This past weekend was... maybe in the 40s and rainy. I'm not exactly sure because I avoided going outside as much as possible, especially after I saw snow on people's cars. Snow! So, spring is here in Maine, but summer is what I look forward to.

One of my favorite summer activities is grilling. I mean real grilling, the kind with charcoal. I'm amazed at the number of people who feel that a gas grill counts; it doesn't. Gas grills are just outdoor broilers. Charcoal is real fire and imparts a flavor that gas grills will never match. I love slow grilling the most. Circle of coals, chicken split in half, basting, turning, adding coals to keep the heat going, basting, turning, repeat as necessary. This is best achieved while sipping a beer or a glass of wine and soaking up sun in a lawn chair. And now my deep secret... I don't own a grill. I've lived here coming on three years and this will be my fourth summer in this apartment. It's time to get that grill, don't you think? And a lawn chair. I don't own one of those either. Once I have those and Maine makes up its mind to be warm, I will start grilling.

In the meantime, I have found a decent substitute that gives me a charred flavor - my broiler. It's electric, so it has one up on those gas grills. No gas flavor, take that gas grills! I've also stuck with vegetable dishes. Not sure why, exactly. I love meat, but just haven't been buying it as of late. I have, however, been buying asparagus like it's going out of style. The first dish below was made for a potluck. As a friend once pointed out, vegetable dishes seem to get overlooked in the world of potlucks. The second was because I had those vegetables in my house and some soba noodles. Two different flavors from one great cooking method, the broiler.

Asparagus, Green Bean and Roasted Red Pepper

3 red bell peppers
1 bunch asparagus, ends snapped off and chopped into 1 1/2 inch pieces
3 cups green beans, trimmed and chopped into pieces
6 large shallots, peeled and sliced thick
2 tbsp olive oil
salt and pepper to taste

Move one oven rack to the top position and the second to the position just below that and set your oven to broil.
Place the red bell peppers, whole on the top rack, leaving the door open a crack.
As the top side of the bell peppers turn black, turn; continue turning until all sides are blackened.
While peppers are roasting, mix the asparagus, green beans, shallots, oil, salt and pepper on a cookie sheet; make sure to coat everything well with the oil.
When you turn the peppers to the last side for roasting, place the other vegetables on the rack below the peppers. (It's good if the peppers drip onto the other vegetables.)
When peppers are done roasting, remove from oven and place in a bowl of cold water; move the other vegetables up to the top rack and leave the door open a crack. Stir occasionally.
Peel skin off peppers, seed and chop. Be careful because the air inside the peppers will be very hot and steamy!
Place peppers in a bowl.
When other vegetables are done and slightly browned, add to the bowl with the peppers and stir.
This really good served over quinoa.

Asparagus, Snap Peas, and Leek

2 large bunches asparagus, ends snapped off and chopped into 4 pieces lengthwise
4 cups snap peas, de-stringed and rinsed
2 leeks, dark green tops and root trimmed off, sliced in half lengthwise and then sliced into 1/2 inch pieces - rinse
2 tablespoons olive oil
salt and pepper to taste
1 package soba noodles (enough for 4 servings)
2 tsp sesame oil
2 tsp soy sauce

Set oven rack to the top position and turn your oven to broil setting.
Mix asparagus, snap peas, leeks, olive oil, salt and pepper and then divide between two 9x13 inch cake pans.
Place pans in the oven on the top rack, leaving the door open a crack.
Stir occasionally.
Remove vegetables when tender and slightly brown.
Drizzle with soy sauce and mix.
Bring a pot of water to a boil and add soba noodles.
Cook for 4 minutes, drain and rinse with cold water.
Place noodles back in pot, drizzle with sesame oil and toss.
To serve, place 1/2 serving of soba noodles in a bowl and spoon vegetables over the top.