Fun with Bok Choy

I'm still wading through my CSA box and have miraculously used up most of the lettuce, spinach, garlic scapes, and rhubarb. But today is Thurday - which is almost Friday - which means another CSA box to tackle!

Tonight (and lunch and dinner tomorrow) I'm endeavoring to use up all of the bok choy.

Of course I will be making a stir fry (typical and unimaginative, I know, but I really like stir fry for using up lots of veggies) and I'll also be making Spicy Thai Soup.

I wish I could give credit to whoever came up with the soup recipe, but it's one of those photo copies that has been lying around the house for eons. It may well have come from Alice (my step-mom, kinda) or it may have come from a Jane Brody or Moosewood cookbook. I really have no way of knowing.

In any case, I've had a summer cold that will not go away and soup sounds like a wonderful idea to me - even though it has been in the high 80s this week.

If you're looking to use up a little bok choy like I am or if you are in the mood for Thai, I hope you'll give this a try.

You will need:
1 TBSP finely chopped fresh ginger
(I just use a micro-plane because I'm too lazy to chop it)
4 cups vegetable broth
2 tsp minced garlic
1 jalapeno pepper, seeded and finely chopped
(you could use just half if you don't like the heat)
1 cup sliced mushrooms of your choice
1 cup broccoli florets
(cut into bite-sized pieces...you don't want a knife with your soup)
1 cup finely chopped bok choy
1 green onion, finely chopped
1 TBSP finely chopped fresh cilantro

Place broth, ginger, garlic, and jalapeno in a pot and bring to a boil.

Add mushrooms and simmer for 2 minutes.

Add broccoli and bok choy. simmer until the broccoli is tender but still bright green and crisp - about 3 to 4 minutes. Do not overcook!

Stir in green onion and cilantro and serve immediately.

Enjoy!

Name That Produce

I am so stinkin' excited!

Friday was the first pick-up day of this year's CSA box.

WOO HOO!

For those of you who are new to the lingo, CSA stands for Community Supported Agriculture. You buy a share of crops from a local farm and all throughout the summer and into the fall you get a giant box of produce every week.  

Price-wise, it's incredibly reasonable. I'm taking part in the CSA from Red Manse Farm this year and I'd highly recommend you check out their web site for info on joining in next year (or join your local CSA, if you're not in the area).

The fun thing about joining a CSA is that you never know exactly what you're going to get. It's exciting to know that you're getting the freshest veggies that are local and in season. You get to experience produce that you definitely will not find in the supermarket (there are no seasons in the grocery store) and it stretches your ability to cook using new ingredients. It also makes you hurry the heck up and use it all (or freeze it) since you know you'll be getting a bunch more in just a week! 

This week's CSA box included something I have never encountered and it had me playing a little game of "Name That Produce:"

A couple of Google searches for things like "long curly green vegetable" later and...

...voila! I discovered that what I had were garlic scapes. 

After several more internet searches I discovered that a LOT of people like to make pesto out of it...apparently I am not the only one with an over abundance of garlic scapes from my local CSA.

So I did what many others did and made a giant batch of Garlic Scape Pesto.

For the pesto, you will need:

2 1/2 cups roughly chopped garlic scapes

1 cup pine nuts, toasted

Zest and juice of one lemon

 1 1/2 tsp salt

3/4 cup vegan Parmesan cheese

1 1/2 cups extra virgin olive oil
freshly ground black pepper to taste

Place the pine nuts in a dry skillet over medium heat and toast until lightly brown and fragrant. Remove from heat and add the pine nuts and all other ingredients to a food processor.

Blend until mostly smooth. This will make a rather thick pesto, so if you want yours a little runnier, experiment by adding a little more liquid.

To see how I used the pesto, visit my friend Abby's blog, where I am the guest post today!

Veggie Quiche

One of the first things I made after deciding not to eat meat, eggs, or dairy was a veggie quiche....mostly because I wanted to see if I could do it without eggs or milk.

The first was so bad that the boyfriend and I each took one bite and threw it right into the garbage. After a few experiments, though, I have it down and am happy to share my take on a Vegan Veggie Quiche.

You will need:

1 frozen whole wheat pie crust 

(vegan friendly, of course)

1 package extra firm tofu

1/2 cup nutritional yeast

1/2 cup Daiya cheddar shreds 

(it's not cheese, it's made from peas and nuts and it tastes great)

1 package veggie soup mix

(make sure it is vegan friendly)

1 tsp sea salt

1 1/2 tsp black pepper

1 bag frozen organic spinach

8 oz. sliced mushrooms

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

3-4 cloves of garlic, diced

3 TBSP olive oil
Paprika for garnish
(not sweet paprika)

First, a word about nutritional yeast. If you've never heard of this ingredient, you'll want to look for it in the bulk section of your grocery store.It's not yeast like you might be familiar with from baking because it is a deactivated yeast (it doesn't help anything rise). It has a cheesy, nutty flavor. A photo below:

Before preparing any of your ingredients, partially cook your pie crust according to package directions, usually about 15 minutes. Use a fork and make a few little pricks in the crust.  If you don't, it gets all puffy and then you can't put as much into it.

Since frozen pie crusts generally come in packs of two, you can double the filling to make two quiches and freeze one for a day you don't have time to cook or just plain don't feel like it!

In a large skillet over medium heat, sautee the onions in the oil until soft. When soft but not browned, add the peppers and mushrooms and cook until all ingredients are soft and lightly browned. Last, add the garlic and spinach and cook until the spinach is thawed and most of the liquid has evaporated.

While your veggies and pie crust are cooking, you have plenty of time to prepare your "egg" mixture.

Into a food processor, add tofu, nutritional yeast, "cheddar," veggie soup mix, salt and pepper. Blend until thoroughly combined.

In a large bowl, mix together the veggie mixture and the tofu mixture, using a large spoon. The tofu mixture is very thick, so it may take you a few minutes to get it combined. Trust me, you want to use extra firm tofu. There is enough liquid in the veggies to make this fluffy. If you use firm tofu instead, the whole quiche is too runny and doesn't hold up when you try to cut it.

Pour mixture into your pie crust and sprinkle with paprika. Bake for about 45 minutes at 375. Remember, every oven is different, so you may need a to adjust the time for your oven.

Not only is this a great recipe for vegetarians and vegans, but it's also great if you're trying to eat less fat and cholesterol.

Curried Butternut Squash and Apple Soup

Autumn is my favorite time of year! I love the colors and the smells and how it gets crisp and cold at night. But mostly I love that it's cold enough outside to do some cooking!

In honor of autumn, you will find a week of soup recipes - some of my favorites for dinner on a cold night. The boyfriend and I just picked up a bunch of apples, so I will definitely be making this one soon!

To start, one of my new favorites,  

Curried Butternut Squash and Apple Soup.

You will need:

4 tablespoons butter  

2 cups yellow or white onions, chopped  

1 stick of celery, chopped  

4 teaspoons curry powder   

2 medium butternut squashes, peeled and cubed  

3 Honey Crisp or MacIntosh variety apples, peeled and chopped  

1 cup apple cider  

Salt and pepper, to taste 

In a heavy pot over medium heat, melt butter. Add onions, celery, and curry powder. Cook until vegetables are tender, approximately 5-10 minutes. 

Add squash, apples, and 3 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes, or until squash and apples are tender. Drain, reserving liquid. 

Return one cup of liquid to the pot. Using a hand mixer, puree the apple-squash mixture. 

Add cider and mix by hand. Add additional reserved liquid until you have the consistency soup that you want. Season with salt and pepper to taste. 

Happy eating!

Spaghetti Squash

The final part of our Columbus Day meal - the star of the show - Spaghetti Squash.

I mentioned in an earlier post that the boyfriend and I picked up a couple of spaghetti squash at a local farm last weekend that inspired us to create the meal you've been reading about this week. This is undoubtedly the easiest part of the meal.

To make the squash, followthe steps below:

Preheat the oven to 400.

Cut squash in half lengthwise. Use a spoon to scrape out the seeds, being careful not to scrape out too much of the flesh.

Place squash cut side down onto lightly greased cookie sheet.

Bake 35 to 45 minutes or until you can easily insert a fork into the squash.

Remove from oven and let cool 10 minutes.

Using a fork, scrape the flesh out of the squash, creating the strands that resemble spaghetti.

Season to taste and/or serve with the marinara from yesterday's post.

Happy eating!

Asparagus with Dijon Vinaigrette

Spring has officially sprung.  The sun is shining, the snow is gone and, little by little, it's starting to get warmer. The promise of sunny days and lighter layers has me thinking of some really delicious spring veggie recipes to share with you all, starting with this one:

Asparagus with Dijon Vinaigrette

You will need:
1 lb. fresh asparagus (it's in season!)

1/3 cup olive oil
1 1/2 TBSP red wine vinegar
2 cloves garlic, minced
1/2 tsp Dijon mustard
1/4 tsp salt
freshly ground black pepper to taste (lots)

I start by rinsing the asparagus.

Because the bottom end of the asparagus tends to be tough (and not really something you want to eat) you will want to remove them. Some cookbooks call for you to cut them off but the only true way to know how much to cut is by bending them until they snap. They will naturally snap off exactly where the rough part stops and the tender part begins. Plus, it's kind of fun to get to play with your food.

Place the asparagus in a large skillet and cover with cold water. Bring to a slow boil and simmer for about 10 minutes, until the asparagus is tender but not mushy- the residual heat will continue to cook them a little more after you remove them from the water.

(Have you ever wondered why recipes call for placing food in cold water before you bring it to a boil? It's because cold water will help your food to cook evenly. Placing food in hot water will cause the outside to cook faster than the inside, leaving you with a mushy exterior and an undercooked interior.)

While your asparagus are cooking, prepare your vinaigrette. Combine all of your ingredients in a small bowl and whisk vigorously, until combined.

If you're cooking with children, place all of the ingredients for your vinaigrette into a small jar. Close the lid tightly and let them shake it to combine.

 

Remove the asparagus from the water and place it on a serving plate.

Pour the vinaigrette over the asparagus and place into the refrigerator to cool.

 

This dish is meant to be served chilled, so you can leave it in the fridge as long as you need to while you finish preparing the rest of your meal.

I hope you take advantage of all of the yummy seasonal veggies that are fresh right now - they are beautiful and delicious.

Happy eating!

What's in Season: By Month

January
Broccoli
Cabbage
Cauliflower
Grapefruit
Leeks
Lemons
Oranges
Papaya
Tangelos
Tangerines

February
Broccoli
Cauliflower
Grapefruit
Lemons
Oranges
Papayas
Tangelos

March
Broccoli
Lettuce
Mangoes
Pineapple

April
Artichoke
Asparagus
Broccoli
Lettuce
Mangoes
Pineapple
Rhubarb
Spring Peas
Zuchini

May
Apricot
Artichoke
Asparagus
Broccoli
Cherries
Lettuce
Okra
Pineapple
Rhubarb
Spring Peas
Zucchini

June
Apricots
Blueberries
Cantaloupe
Cherries
Corn
Lettuce
Peaches
Strawberries

Watermelon

July
Apricots
Blueberries
Cantaloupe
Corn
Cucumbers
Green Beans
Kiwi
Lettuce
Peaches
Plums
Raspberries
Strawberries
Summer Squash
Tomatoes
Watermelon

August
Apricots
Blueberries
Cantaloupe
Corn
Cucumbers
Eggplant
Green Beans
Kiwi
Lettuce
Peaches
Plums
Raspberries
Strawberries
Summer Squash
Tomatoes
Watermelon

September
Apples
Eggplants
Grapes
Lettuce
Persimmon
Pomegranate
Pumpkins
Spinach
Tomatoes

October
Apples
Broccoli
Cranberries
Grapes
Lettuce
Pomegranate
Pumpkins
Spinach
Sweet Potatoes
Winter Squash

November
Apples
Broccoli
Cranberries
Mushrooms
Oranges
Pears
Persimmon
Pomegranate
Pumpkins
Spinach
Sweet Potatoes
Tangerines
Winter Squash

December
Broccoli
Cauliflower
Cranberries
Grapefruit
Mushrooms
Oranges
Papayas
Pears
Pomegranate
Sweet Potatoes
Tangelos
Tangerines

What's in Season: By Season

Spring:

• Apricots (start)
• Artichokes
• Arugula
• Asparagus
• Beets
• Carrots
• Chard and other greens (particularly in colder regions)
• Cherries (seasons starts some places at the end of spring)
• Fava beans
• Fennel
• Fiddleheads
• Garlic scapes/green garlic
• Grapefruit
• Green onions/scallions
• Greens (particularly in colder regions)
• Kohlrabi
• Kumquats (end)
• Leeks (end)
• Lemons
• Lettuce
• Morels
• Nettles
• Spring onions
• Navel oranges (end)
• Parsley
• Pea greens
• Peas (garden, snap, snow, etc.)
• Radishes
• Rhubarb
• Scallions/green onions
• Spinach
• Strawberries
• Turnips

Summer:

• Apples (late summer)
• Apricots (early summer)
• Avocados
• Basil
• Beets
• Blackberries
• Blueberries
• Boysenberries
• Cantaloupes
• Carrots
• Chard
• Cherries
• Chiles, fresh
• Corn
• Cucumbers

Autumn:

• Apples
• Artichokes (second crop)
• Arugula
• Beets
• Broccoli
• Broccoli raabe, rapini
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celeriac/celery root
• Celery
• Chard
• Cranberries
• Edamame
• Eggplant (early fall)
• Fennel
• Figs
• Garlic
• Grapes (early fall)
• Green beans (early fall)
• Horseradish
• Jerusalem artichokes/sunchokes
• Kale
• Kohlrabi (late fall)
• Leeks
• Lemongrass
• Lettuce
• Limes
• Mushrooms (wild)
• Okra (early fall)
• Onions
• Parsnips
• Pears
• Peppers (early fall)
• Persimmons
• Pomegranates
• Potatoes
• Pumpkins
• Quinces
• Radicchio
• Radishes (all types)
• Rapini
• Rutabaga
• Salsify
• Scallions
• Shallots
• Shelling beans (early fall)
• Sunchokes/Jerusalem artichokes
• Sweet potatoes
• Turnips
• Winter squash

Winter:

• Beets
• Broccoli
• Brussels Sprouts
• Cabbage
• Cardoons
• Carrots (storage)
• Cauliflower
• Celeriac/celery root
• Celery
• Clementines
• Escarole
• Fennel
• Grapefruit
• Horseradish
• Jerusalem artichokes/sunchokes
• Kale
• Kiwi
• Kohlrabi
• Kumquats (late)
• Leeks
• Lemons
• Mandarins
• Onions (storage)
• Oranges
• Parsnips
• Pommelos
• Potatoes (storage)
• Radishes (large varieties)
• Rutabaga
• Salsify
• Shallots (storage)
• Sunchokes/Jerusalem artichokes
• Sweet Potatoes
• Tangerines
• Winter squash

Holi, Part 2

You may remember my last post where we talked about Holi, the Hindu celebration of spring. In honor of Holi, I have one more Indian recipe for you all.

I had this Saturday night for dinner with a wonderful group of friends and I have to say, it is definitely a make again!

Fair warning 

which I should have given for you all before the last recipe 

I like my food spicy! 

In fact, if I'm not crying or sweating or both, then it's not spicy enough. 

I want my lips to burn and my eyes to water. 

I want to feel my body heat rise and my heart race. 

I realize, of course, that you may not all feel that way but that's the fun of cooking - you can make any recipe your own!

As I've only eaten the following recipe once, there is no modification for you this time. If you try it and you come up with any of your own modifications, send them to me! 

You can reach me at rn6productions@gmail.com.

Without further ado...

Minted Rice with Garbanzo* Curry

Rice:

1 cinnamon stick (3 inches)

2 whole cloves

1/8 tsp. cumin seeds

2 tsp. canola oil

1 cup uncooked long grain rice

2 cups water

1/2 cup minced fresh mint

Garbanzo Curry:

1 medium onion, chopped

1 cinnamon stick (3 inches)

1 TBSP canola oil

1 tsp curry powder

1 garlic clove, minced

1/4 tsp minced fresh ginger root

1 can (15 oz) garbanzo beans*, rinsed and drained

1 cup water

1 can (8 oz) tomato sauce

2 TBSP lemon juice

1/2 tsp salt

1/2 cup minced fresh cilantro

In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes.  Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender.  Add the curry, garlic and ginger; cook 1 minute longer.  Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil.  Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened.  Discard cinnamon; stir in cilantro.

Fluff rice with a fork.  Discard cinnamon and cloves.  Serve with garbanzo curry.

This recipe takes about 20 minutes to prep and 20 minutes to cook. It says it only makes 3 servings but we stretched 6 out of it.

*Garbanzo beans are chick peas. You may have already known that but just in case you didn't, I thought I should tell you so you're not combing the grocery store looking for them for hours.

Happy eating!