Superfluous Yet Delicious

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Archive for the month “June, 2013”

Nom Nom Omelets

His and Hers Omelets:

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Carl’s Omelet:

4 Farmer’s Market Eggs

Chipotle Chevre

Prosciutto

Pea Tendrils

and

Bacon, because bacon makes everything better.

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Nicole’s Omelete

3 farmer’s market eggs

CSA cheddar cheese

prosciutto

pea tendrils

and

bacon, because bacon makes everything better.

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Chicken Stir Fry

Week Two was rough because it was so hot I did not want to cook at all. We had friends over on Sunday and ended up ordering enough Blue Ribbon Barbecue to feed a small army, and are still munching the leftovers.

However, I had all these pretty CSA veggies to cook. So on Tuesday, with temperatures around 93 degrees, I got out my frying pan and got to work.

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Ingredients:

A couple pounds of chicken. I was feeding three, and not supplementing with starch, so I used 3 1/2-4 lbs

Bok Choy

Fennel

Garlic Scapes

Gluten Free Soy sauce

Sesame oil

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Salads, CSA Style

Salad

 

I know I said yesterday that I was going to make salads with chicken. But I was tired, and the chicken was at the bottom of the freezer. So I decided on poached eggs as the protein instead.

I washed and ripped apart the CSA lettuce, chopped up tomatoes from week 2, chopped grocery store carrots and celery, and ripped up some of the pea shoots. I added chopped feta from last weeks cheese share, and poached a few eggs to throw on top.

I then begged Carl to make a vinaigrette because he is awesome at them. This one was sesame oil and rice wine vinegar.

The salads were simple, yet delicious, and a great way to celebrate the end of the year. We paired them with a 90+ cellars granacha from Spain, which was much more to Carl’s taste than mine.

CSA Week 3

I still have a recipe from last week’s CSA to post, as well as an update as to what we used all the yummy stuff for, but the last week of school has been kicking my butt.

Today was the last day for teachers, so I get to sleep in tomorrow!

When I got to the depot, they were short volunteers, so I grabbed an apron and manned the small veggie station. The cool thing about volunteering is that if you are there at the end, you often get handed extra food: stuff from shares people didn’t pick up, stuff that the soup kitchen won’t take, etc. So this week’s share is extra-big, which is good, because there is no share on July 4th.

On to the food!

Week 3

 

Actual Share: 1 Napa Cabbage, 1 Kohlrabi, Collard Greens as the choice, 1 bag pea tendrils, 1 head lettuce, 1 box strawberries, 1 box cherries, and a wedge of cheddar I forgot to put in the photo.

Extras: 2 bundles of kale, 1 bag of pea tendrils, 1 box of cherries.

Dinner tonight will be salads with chicken, last week’s feta, the lettuce, and pea tendrils.

CSA Week 2

Week 2

More strawberries, garlic scapes, fennel, bok choi, tomatoes, beets, and the cheese share started today!

The cooler said take 1 chevre and 1 feta, which I did. Unfortunately for me, and fortunately for Carl, I grabbed chipotle chevre instead of regular chevre.

I keep forgetting that red is nature’s danger color. Should have grabbed the blue label.

(C disagrees, and is quite happy with my mix-up)

Stay tuned for when we figure out what the heck we’re going to do with this week’s haul. I am looking for suggestions on what to do with fennel beyond soup, and what I can do with strawberries being grain free and not owning a blender.  (Please see the library page for the explanation of the great blender incident)

Prosciuttons

Carl invented these after I complained of there not being enough crispy foods in our mostly-paleo life.

Ingredients

Some prosciutto, deli-sliced. We like buying the giant box at BJs

A cast-iron skillet

Process

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Preheat a cast-iron skillet on low heat for about 5 minutes.

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Take pile of prosciutto, deli paper still on.

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Lay 2-3 pieces down, paper on in the hot skillet.

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Wait until the paper starts peeling up by itself, approximately 30-45 seconds.

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Peel the paper off

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Walk away.

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No, really, leave it alone.

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Tap your feet. Stare at it. Resist the urge.

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When it is finally super brown and completely crispy, then you may transfer it to a paper towel to dry and cool. (Note Carl cooks them on both sides, Nicole is not so patient)

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Nom.

We like crumbling them up and serving them in soup or on salad, but you can also eat them as a (very) salty snack.

Strawberry Rhubarb Tarts

strawrhubarb

The fruit share this week was a pint of strawberries and a pound of rhubarb. I realized that I had never actually had rhubarb, much less cooked with it, and C doesn’t really like sweets, so I was on my own.

Cue the Lazywebs!

I asked my friends on facebook what a gluten/grainfree person could do with strawberries and rhubarb that was not pie.

I got a bunch of suggestions for compotes, shakes, crisps, etc.

One friend posted the following recipe, which I took as a basis for winging it: http://www.foodnetwork.com/recipes/curtis-aikens/strawberry-rhubarb-sauce-recipe/index.html

I didn’t have any regular sugar in the house, but I did have brown sugar, so I used the smaller amount of sugar, a little extra water, and started boiling my rhubarb.

I followed the recipe to the end, when I decided that I wanted these to be a little more solid than sauce. So I threw in a packet of knox gelatine, poured them off into cupcake cups, and threw them into the fridge.

They are incredibly bright-tasting, very good, and came out in a slightly more solid than pudding texture. I froze about half of them to use later, and had one for desert last night. I think I will take them as part of my school lunch for the next week.

Yum!

CSA Week 1

Our first CSA pickup was on Thursday, and it was raining. So I grabbed my little Trader Joe’s Market Cart, pulled on my FiveFingers, and set out.

Side Note- Everytime I wear my fivefingers, I become an ambassador for the brand. Everyone wants to know how comfortable they are, if I can actually run in them, etc. So yes, they are comfortable. Yes, you can run in them. On to the share:

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Strawberries, rhubarb, harukei turnips, radishes, Boston lettuce, and broccoli.

The folks at http://www.farmdirectcoop.org/ had warned us that the first few weeks would be lighter, and I was happy about that, as it gave us a chance to ease into this farmshare thing. Our cheese share will start next week as well.

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