Roast Chicken and Collard Greens

I've been living in Maine for nearly six years now. When I think about that, it seems crazy. One of the things that has made living here much easier is the proximity of my older brother and sister-in-law, which was the result of one of those life coincidences. About the same time I got a job here, my brother got an opportunity to expand his artist's skills down in Massachusetts. So, I moved to Maine and he and my sister-in-law move to Massachusetts. It is nice to have them so close because my entire family can only get together so many times a year. I typically spend the less important holidays, like Thanksgiving and Easter, with them. But, there have been times where for some reason or another I don't make it down to spend even those holidays with them. In those instances, one of my friends invites me to her family's holiday celebration. I'm always grateful for their generosity (and of course the delicious food they provide).

This past Sunday, while my friend's family had extended another invitation to myself and another friend far from her family, we both felt like having a really quiet Easter dinner. So, I decided to cook dinner for the two of us. Luckily we checked if the stores would be open on Easter, so I was able to get to the store the day before for all my ingredients. Actually, I ended up at 4 stores because the 3 stores before the last did not have any fresh mint on hand. I'm not sure why other people needed mint; I doubt they were all planning to make minted carrots like I was. (That's another on of those delicious Eula Mae recipes I mentioned previously in this blog). Along with minted carrots, I roasted a chicken (sort of based on the Eula Mae recipe) and made cornbread (also Eula Mae) and collard greens. My friend shared a delicious bottle of red wine she got while in Turkey and we finished the meal with hazelnut gelato. All in all, it was a delicious meal (if I do say so myself).

Roast Chicken

1 5 pound chicken, washed and patted dry
2 tbsp butter
1/2 tsp thyme
1/2 tsp sage
1 1/2 tsp sea salt
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
6 shallots, ends trimmed off and sliced in half (you can leave the skins on)
2 bay leaves

Preheat the oven to 375 degrees.
In a small sauce pan, melt the butter with the thyme and sage over low heat and then set aside to cool slightly.
Place the chicken in a roasting pan.
Mix the salt, cayenne, black and white peppers.
Rub the salt and pepper mixture on the skin of the chicken and between the skin and meat.
Stuff the cavity with the shallots and bay leaves.
Rub the outside of the chicken with the butter mixture and then place it breast side down in the roasting pan.
Place the chicken in the oven and roast between 1 1/2 to 2 1/2 hours, or until fully cooked.
Remove from roasting pan and place on a platter for serving.

Collard Greens

1 tbsp oil
2 - 1/4 inch slices salt pork, cubed
2 large bunches collard greens, stemmed, sliced into 2 inch strips, and washed thoroughly
1/2 tsp raw sugar

In a large skillet, heat the oil over medium-high heat.
Add the salt pork and cook, stirring occasionally until browned (bottom of the pan might brown as well, but that should come up once the greens are added).
Add the greens, stir, and cover.
Turn heat down to medium.
Let greens cook until desired tenderness, stirring occasionally (be sure to scrape the bottom of the pan to get up the browned bits).
Sprinkle sugar on greens and cover for a couple more minutes, then stir and serve.

Early Spring Salad

Do you ever have one of those days where dinnertime rolls around and all you can think to yourself is, "I want a giant bowl of vegetables and fruit?" I do. Typically it follows a couple days of needing to go shopping and living off of those staples that I keep around but don't eat in large quantities (like nuts, dried fruit, and frozen english muffins... not necessarily together). I went to the store with a mission to buy spinach, but for the life of me I couldn't find any. So, I ended up with frisee and arugula. I nabbed a fennel bulb to add a little complexity to the salad mix. Since citrus season is fast falling behind us, I also grabbed a sumo tangerine. The asian pears next to them looked so tasty that I grabbed one of those too. Finally, I picked up some garlic and black pepper goat cheese, since I thought that would go nicely with the greens and fruit. I decided to use my staple dressing, mustard, balsamic vinegar and olive oil, since it seems to go with so many things. The resulting salad is a lovely blend of sweet, spicy, and pungent. It's definitely a satisfying end to my day.

Early Spring Salad

2 c frisee, torn into pieces
2 c arugula, torn into pieces
1/4 fennel bulb, very thinly sliced
1/2 asian pear, cored and chopped
1/2 sumo tangerine, peeled and chopped
1 tbsp spicy mustard
1 tbsp balsamic vinegar
1 tsp olive oil
pinch of salt and pepper
wedge of garlic and black pepper goat cheese

Wash and thoroughly dry the frisee, arugula and fennel and then place on a large plate.
Top with the pear and tangerine.
Put mustard, vinegar, oil, salt and pepper in a sealable container and shake until blended; pour over the salad.
Place cheese on the side and serve.

Collard Greens with Red Bell Pepper

A friend came over the other night for dinner. She brought a delicious lentil barley soup that she had added kale, cumin, and dill to. I loved it and plan to attempt making something similar myself. I decided to make collard greens to go with the soup. I adore collard greens. They are one of the most flavorful greens out there and I find they are not bitter like some other greens. They also stand up to cooking, so they still have a lot of texture, while greens like spinach easily become mushy. I know there are people out there that enjoy collard greens cooked to oblivion. I am not one of those people, therefore these greens are quick to put together. You could serve them with baked tofu and have a healthy and filling meal. I will even include a recipe for how I typically prepare baked tofu!

Collard Greens with Red Bell Pepper

1 tbsp olive oil
1 large shallot, peeled and sliced
1/2 a large onion, peeled and sliced
2 large garlic cloves, peeled, smashed and sliced
1 red bell pepper, seeded and cut into chunks (I cut mine in half widthwise and then sliced)
1 1/2 large bunches collard greens, sliced into 1 inch wide strips, washed and dried well
1/2 tsp sugar
1/4 tsp salt (or to taste)

In a heavy skillet, heat the olive oil over medium heat.
When hot, add shallot, onion, and garlic and cook, stirring occasionally, until onion starts to soften.
Add red bell pepper and cook, stirring occasionally, until bell pepper turns a brighter color.
Add collard greens, mix so that the other vegetables are mixed in, then cover with a lid and let steam about 5 minutes.
Sprinkle with sugar and salt and then stir (I use a tongs, which allows me to pick up bunches of the greens and turn them over).
Cover and cook, stirring occasionally until greens are desired consistency. After adding the sugar and salt, I typically only cook them until they are wilted, but still bright and have body.
Remove from heat and serve.

Baked Tofu

1 package extra firm tofu
1 tbsp olive oil
seasonings (I have used whole grain mustard, balsamic vinegar, various dried herbs, it really depends on what you are making and how you want the tofu to taste)

Preheat oven to 400 degrees.
Slice tofu lengthwise into quarters.
Place a thick layer of paper towels down and put the tofu side-by-side on this.
Put more paper towels on top of the tofu, then add a large flat object that will cover the tofu (I use a cutting board).
Put something heavy on top of the board (I typically use a cast iron skillet).
Allow the tofu to press for 10-15 minutes.
In the meantime, mix your olive oil with your seasonings.
Uncover your tofu and put it onto a baking sheet. Spread half of your seasonings/oil on one side, flip and put the rest on the other side.
Put in the oven and bake 25 minutes.
Turn the tofu over and bake until desired brownness and texture. The longer you bake it, the tougher it becomes (and more "meat"-like in texture).
Remove from oven and serve.

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.

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.

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.

Creamy Winter Soup

After our delicious Christmas of starch and meat... and sweets... my body was craving some vegetables. I also want to get a greater variety of vegetables into my diet. This is something I typically forget to do in the winter months. During the summer, it's so easy; I just stop by my local farmer's market and go wild. We have some wonderful local producers who remember to provide many types of vegetables. I actually have been complimented by a couple (patting myself on the back here) for my "adventurous" selections. Once it was for simply buying rainbow colored carrots (which are so superior to the simple orange ones) and beets. Another time it was for buying kohlrabi, turnips, and possibly rutabaga.

During the winter, I tend to eat a lot of cheese, mushrooms, bread, squash, potatoes and meat. I think that this is mostly natural - those are the items that would have been available... I think... back in the day. But seeing as I have more opportunity to purchase other items year round, I should take advantage of it (to an extent - I still avoid buying fresh tomatoes in the winter since they rarely taste as good as the summer ones. Why torture myself with sub-par tomatoes?) I didn't avoid starch completely with this recipe, but I made sure to add some other nutritious vegetables to make me feel better about it.

Creamy Winter Soup

1/4 c wild rice
2 large red potatoes, cut in quarters lengthwise and sliced about 1/8 inch thick
2 tbsp butter or oil
1 small onion, chopped small
salt
1 clove garlic, thinly sliced
12 cremini mushrooms, sliced 1/8 inch thick
1 c reserved wild rice water
1 c reserved potato water
5 c water
2 tsp chicken Better than Bouillon
1 bunch kale, stems removed, torn into pieces and washed well
1/4 c half and half
1 c milk
salt and pepper to taste
1 tsp dill weed
1/4 tsp paprika

Place wild rice in a pan with plenty of water (about 4 cups).
Bring to a boil, then reduce to a simmer and cook for 30 minutes.
When rice is done, drain over a measuring cup to reserve 1 cup of the water.
Place potatoes in a large soup pot with water to cover.
Bring to a boil and cook until potatoes are tender.
Drain potatoes over a measuring cup to reserve 1 cup of the water.
Dry out the soup pot, then put over medium-high heat.
Add butter or oil to pan and heat.
When butter is hot, reduce heat to medium and add onion and sprinkle with salt.
Cook onion, stirring, until browned (be careful not to burn the onion).
Add garlic and cook for 30 seconds.
Add mushrooms and cook, stirring, for 3 minutes.
Pour in reserved wild rice and potato water and 5 cups water.
Add chicken bouillon and stir.
Add kale and bring soup to a simmer.
Cook until kale is almost tender.
Add potatoes, cooked wild rice, half and half, milk, salt and pepper, dill weed and paprika.
Heat over medium-low heat until flavors are well blended.
Serve hot.

Black Bean Stew with Cornbread Dumplings Served Over Collard Greens

It is so rare for my fabricated recipes to turn out near to perfect. Typically I develop something in my mind and, once made, find multiple ways in which I might tweak the recipe to perfect the flavors and texture. Tonight, I nearly nailed my imagined meal on the head. It's so close to perfect, it seems like it should have taken much more work.

My inspiration for this meal:
Healthy eating in Brazil
A craving for black beans, possibly in soup form

As I developed in my mind, this recipe started as a very liquid black bean soup with collard greens, similar to the kale in Zuppa Tuscana at Olive Garden. Then I thought, "What about some dumplings?" Thus the idea to make cornbread dumplings. I also thought some canned pimentos might be a nice color and flavor addition to the soup. Imagine it, a black soup with bits of bright green and red popping up here and there.

In the making, I added as I went, pulling from some Puerto Rican flavors, Southern flavors, and cooking methods I have already adapted. The result was a flavorful, but not oppressive, black bean stew with savory cornbread dumplings floating on top. I spooned this over collard greens that I cook enough to soften, but not turn to complete mush. I appreciate greens with a little bit of body left to them. It makes the texture so much more appealing. The only adjustment I might make in the future would be to add a tablespoon of sugar to the cornbread dumplings to create an interesting blend of savory and sweet.

Black Bean Stew with Cornbread Dumplings Served Over Collard Greens

Black Bean Stew
2 tbsp oil
1 jalapeno, seeded and sliced into thin half-moons
1/4 c chopped onion
1/2 a canned pimento, chopped
3 cloves garlic, peeled and sliced thin
pinch of ground cumin
pinch of dried oregano
2 cans black beans, undrained
1 1/2 cans water
1 tsp chicken bouillon
1/2 tsp sazon (red flavor packets used in Puerto Rican cooking)
1/2 tsp adobo

Cornbread Dumplings
1 c flour
3/4 c cornmeal
2 tsp baking powder
1 tsp salt
1 tbsp sugar, optional
3 tbsp butter, softened
3/4 c milk

In a large skillet, heat oil over medium-high heat.
Add jalapeno and onion, cooking until soft.
Add garlic, pimento, cumin, and oregano, cooking until garlic is soft and mixture is aromatic.
Add black beans, water, chicken bouillon, sazon, and adobo.
Simmer for 20 minutes.
While stew is simmering, mix together flour, cornmeal, baking powder, salt, and sugar.
Cut in butter until in small pieces like coarse meal.
Stir in milk, just until moistened. Do not over stir.
Make sure stew is only simmering, if it is boiling, reduce heat until it is simmering.
Drop in all of the dumpling dough in rounded tablespoon measures, evenly distributing over the surface of the stew.
Simmer uncovered for 10 minutes.
Cover and simmer 10 more minutes.
Spoon stew and dumplings over collard greens.

Collard Greens

1 tbsp oil
1/4 c onion, chopped
3 cloves garlic, peeled and chopped
1/2 a canned pimento, chopped
1 large bunch collard greens, stemmed, sliced into 1/2 in strips and washed well

Heat oil in a heavy skillet over medium heat.
Add onion and cook until soft.
Add garlic and pimento and cook until garlic is soft.
Add collard greens and cover, stirring occasionally.
Cook until greens are soft, but not mushy.

Cajun Salmon, Rice and Collard Greens

I made Cajun salmon again tonight. I've never made salmon any other way and I really must try something new, but I just love Cajun salmon. I also boiled rice and sauteed some collard greens. The combination of spicy, sweet, and slightly salty was very nice.

Boiled Rice

water to fill medium sauce pan
1/2 cup rice
1 tsp salt
1/2 tbsp butter

Bring water to a boil.
Add rice and salt and boil until tender (the water should not all cook off, it should be like boiling pasta - too much water for the rice).
Drain in a sieve, then put back in the pan.
Add the butter and stir until melted.

Collard Greens

1 tbsp ghee
1/4 c red onion, sliced thin
1 large garlic clove, peeled and crushed
1/4 tsp crushed red pepper
1 large bunch collard greens, torn and washed well
2 tsp to 1 tbsp honey

Heat pan over medium to medium-high heat and add ghee.
Once ghee is hot, add onion and saute for one minute.
Add garlic clove and red pepper and saute until onions are translucent.
Add collard greens and cover, stirring occasionally.
Once greens are too desired tenderness (I don't like mushy greens, so I leave a little bite), drizzle with honey and stir.