This tater salad, I love. But it starts to get "tacky" after a few days, so it's best eaten right away or within a few days. I think the lighter sour cream, lacking a lot of fat, dries out a bit. If you want, mix 1/2 mayo with 1/2 sour cream to keep the dressing smooth, but I honestly like it better without. Your call. So flippin' delicious.
Baked Potato Salad
2 Russet/Idaho potatoes, either cubed or leftover baked potatoes, chopped
1-2 Tbsp white vinegar
1/2 cup shredded cheddar cheese
4 strips bacon
3 scallions, thinly sliced
2 Tbsp chives, minced
1/2-2/3 cup light sour cream
Salt & pepper
1. Boil potatoes in salted water until tender; drain. Toss hot potatoes with vinegar and allow to cool.
2. While potatoes are cooling, cook bacon in a skillet until crispy and drain on paper towels. Crumble into little pieces.
3. When potatoes are cool, mix them in a bowl with cheese, bacon, green onions and chives; add sour cream until salad reaches desired consistency. Serve!
Tuesday, August 24, 2010
..they call me 'Tater Salad'
Potato salad, what is it about you that I can't get enough of? Most times I run into you, you're gloppy, mushy, and sadly stuffed into a deli counter bin. Seeing you so disrespected--cold, overcooked potatoes drowned in mayonnaise and mustard with no discernible flavor or texture--makes me sad. You see, it's so, so easy to make potato salad that's infinitely better than these gloppy messes (although, really, I'll still eat them). Why are so many potato salads so bad, when they can be so, so good? Let's discuss.
First, behold the humble potato. Revered, and rightly so, for its versatility, alone a potato is not exactly the most flavorful of vegetables. Some try to remedy the relative blandness of the potato by mixing them with excessive amounts of mayo, mustard, and god knows what else. This kinda works, but do you really want to eat spoonfuls of mayonnaise? And the potatoes themselves are still as potatoey as ever. Why not season the potatoes themselves before mixing with the dressing? A hot potato is like a sponge--it will readily absorb flavors, especially those in liquid form. After boiling my cubed tubers in salted water until done, I drain them and then immediately toss them with a few tablespoons of something acidic--anything from white vinegar to pickle brine to vinaigrette. Let them cool, then taste one. The potato is slightly seasoned and tangy from the salted water and the acid bath. Step one to a better potato salad complete!
The second issue with many potato salads is the thick, gloppy texture--all mush, all the time. I like a little more variety in each bite, something crunchy, something to sink your teeth into. And what better than veggies to fill this textural void! Celery is the obvious choice, but OH are there more. Red peppers are a big favorite, as are green onions, and cucumbers provide a nice cool counterpart (especially in a dilled potato salad, like this one from Smitten Kitchen...mmm). Plus, these crunchy nuggets also bring a lot of color and visual appeal with 'em.
Now let's talk dressing. Mayo, mustard, I hear your entirely valid call and recognize that you bring a great deal to the plate. But let's not forget about vinaigrette, sour cream, yogurt, and salad dressing--or even a softly poached egg--as contributes to the salad as well. Before you dump in a cup of the white stuff, think about what type of salad you want, what flavors you're seeking, and think about more creative options. Or mix something into the mayo to up the flavor and give it more interest.
In the hard boiled egg and pickle debate--to include or not to include--I say yes. But not always, not always both, and sometimes neither. Try new things, try other things, try more things.
Like this little trick: including a small amount of vinegar in the potatoes' cooking water. Something chemical happens, I guess, and it makes the potatoes keep their shape and not break down, although they don't get quite as tender as they would cooked without vinegar. For a creamier salad, don't use it, because you want some of the 'taters to mash up into the dressing. But if you want them to retain their structural integrity, then go for it.
The recipe after the jump is one of, say, 100+ potato salads I've made in the last few years. I'll post a few more recipes this week, both my own and borrowed, for those interested in stepping outside the deli container.
The second issue with many potato salads is the thick, gloppy texture--all mush, all the time. I like a little more variety in each bite, something crunchy, something to sink your teeth into. And what better than veggies to fill this textural void! Celery is the obvious choice, but OH are there more. Red peppers are a big favorite, as are green onions, and cucumbers provide a nice cool counterpart (especially in a dilled potato salad, like this one from Smitten Kitchen...mmm). Plus, these crunchy nuggets also bring a lot of color and visual appeal with 'em.
Now let's talk dressing. Mayo, mustard, I hear your entirely valid call and recognize that you bring a great deal to the plate. But let's not forget about vinaigrette, sour cream, yogurt, and salad dressing--or even a softly poached egg--as contributes to the salad as well. Before you dump in a cup of the white stuff, think about what type of salad you want, what flavors you're seeking, and think about more creative options. Or mix something into the mayo to up the flavor and give it more interest.
In the hard boiled egg and pickle debate--to include or not to include--I say yes. But not always, not always both, and sometimes neither. Try new things, try other things, try more things.
Like this little trick: including a small amount of vinegar in the potatoes' cooking water. Something chemical happens, I guess, and it makes the potatoes keep their shape and not break down, although they don't get quite as tender as they would cooked without vinegar. For a creamier salad, don't use it, because you want some of the 'taters to mash up into the dressing. But if you want them to retain their structural integrity, then go for it.
The recipe after the jump is one of, say, 100+ potato salads I've made in the last few years. I'll post a few more recipes this week, both my own and borrowed, for those interested in stepping outside the deli container.
Monday, August 23, 2010
Veggies...on a pizza?
You heard me.
This isn't technically pizza, but it's all veggie pizza. We'se been eating it since we was babes, as have many midwestern families who found the recipe, no doubt, on the back of a Hidden Valley ranch packet or crescent roll tube. This is pretty much the antithesis to gourmet, all-homemade, fancy-pants BS that people who call themselves foodies usually espouse. And, to some degree, they have a point. A lot of times, you can make yourself something much, much better (and cheaper, and healthier, too) than the pre-made, pre-packaged, easy way that seems to prevail in our food culture. But they also entirely miss the mark when it comes down to the basic premise that food should taste good. And this does. And so what if I don't spend hours making a pate brisee or fancy-schmancy crust and use crescent rolls? And so what if I don't go wander through the fields foraging to create a wild herb cheese spread to grace the crust? And so what if my veggies aren't grown organically on a farm (OK, well, in this case many of them were....) The point, internet, is that it's OK to fully believe in localvore-ism, the benefits of organic produce, the moral imperative to eat seasonably and sustainably---AND to eat Pillsbury crescent rolls once in a while too. We get too wrapped up in one side of the coin or the other and forget that, yes, middle ground does exist. And on Friday, that middle ground was veggie pizza.
Those familiar with the Midwest probably have the basic recipe ingrained in their psyche. Crescent roll crust, topped with a mix of ranch seasoning, sour cream, and cream cheese; all of which then is sprinkled with chopped veggies, shredded cheese, and black olives. Served cold for appetizers or brunch, this probably graced many fancy North Dakota ladies' bridge party tables or Indiana Sunday potlucks. I'm making fun of it, sure, but I love it too. Tons, actually. It's like eating part of my childhood, the same way that Kraft Mac N Cheese always reminds me of the cousins making a 3-box batch in the kitchen at grandma & grandpa's farm, and diet coke poured over ice always brings back memories of dad letting sissy and I have sips after he poured it from the cold glass bottle. This recipe is mom through and through---only if made with fat-free cream cheese, that is.
JUMP for the recipe!
Those familiar with the Midwest probably have the basic recipe ingrained in their psyche. Crescent roll crust, topped with a mix of ranch seasoning, sour cream, and cream cheese; all of which then is sprinkled with chopped veggies, shredded cheese, and black olives. Served cold for appetizers or brunch, this probably graced many fancy North Dakota ladies' bridge party tables or Indiana Sunday potlucks. I'm making fun of it, sure, but I love it too. Tons, actually. It's like eating part of my childhood, the same way that Kraft Mac N Cheese always reminds me of the cousins making a 3-box batch in the kitchen at grandma & grandpa's farm, and diet coke poured over ice always brings back memories of dad letting sissy and I have sips after he poured it from the cold glass bottle. This recipe is mom through and through---only if made with fat-free cream cheese, that is.
JUMP for the recipe!
This week's haul
1 large bunch Rainbow Chard
1 pound Red Potatoes
3 ripe red Tomatoes
1 huge bag Basil
2 huge Summer Sqash
1 large Zucchini
1 big bunch carrots
A heavy bag this week!
I love my CSA. I do. I love their story, I love their easy going personalities, I love the little touches that make it more familial, like inviting participants to participate in the farm itself, not just in the pick-up days.
However, I'm on the fence about renewing next year. Is it bad that I want more variety? I want more...of everything else.. Maybe it's just the late summer, "I have far more zucchini than I know what to do with," blues. But I'm thinking about switching.
Larger farms--although still local, still organic (in practice if not "certified" via lengthy, red-tape-filled governmental processes), and still very, very small compared to mechanized agriculture--can offer subscribers a wider variety of vegetables, herbs, fruits and even eggs. Though different from week to week, my current CSA share has a grand total of probably 15-20 different items, whereas others offer upwards of 35-40. Having cooked more kale and chard this year than I ever want to again, I'm just thinking about exploring other options, options that give me more options. Yet I can't shake the feeling of betrayal, having been with my farmers for two seasons now.
Sigh. These are not weighty problems, I know. But it's weighing on me this AM.
1 pound Red Potatoes
3 ripe red Tomatoes
1 huge bag Basil
2 huge Summer Sqash
1 large Zucchini
1 big bunch carrots
A heavy bag this week!
I love my CSA. I do. I love their story, I love their easy going personalities, I love the little touches that make it more familial, like inviting participants to participate in the farm itself, not just in the pick-up days.
However, I'm on the fence about renewing next year. Is it bad that I want more variety? I want more...of everything else.. Maybe it's just the late summer, "I have far more zucchini than I know what to do with," blues. But I'm thinking about switching.
Larger farms--although still local, still organic (in practice if not "certified" via lengthy, red-tape-filled governmental processes), and still very, very small compared to mechanized agriculture--can offer subscribers a wider variety of vegetables, herbs, fruits and even eggs. Though different from week to week, my current CSA share has a grand total of probably 15-20 different items, whereas others offer upwards of 35-40. Having cooked more kale and chard this year than I ever want to again, I'm just thinking about exploring other options, options that give me more options. Yet I can't shake the feeling of betrayal, having been with my farmers for two seasons now.
Sigh. These are not weighty problems, I know. But it's weighing on me this AM.
Thursday, August 19, 2010
Wherein the Zucchini Lasagna is realized.
Earlier this week I sliced into a knobbly, gnarly green tube I found in my produce drawer thinking it surely was one of the CSA farmer's heirloom cucumbers. ALAS! It was a zucchini! And thereafter it joined its two fellow squashes, these of the summer variety, in search of a home in my belly.
But, you see, I'm already sick of summer squashes. And I'm not even overrun with them as I was last year, seeing as this wedding business has been keeping me away from my CSA last week, my FIL's garden, and my Uncle's generous handouts. Yet we've had a regular number cycling through the house, mostly destined for the grill (sliced in big, fat pieces and tossed with oil and copious spices) or the pot (soup, stir fries, fried rice, etc.)
So I remembered my experiment last year with zucchini lasagna (recipe adapted from a friend's mom's and altered for taste, posted here) and thought I'd give it another go. Last year, I replaced all the pasta noodles with zucchini...and, while tasty, the resulting dish was not well structured nor composed. It would fall apart into a messy pile on your plate, although the pile tasted good, it wasn't much to look at. And I had to bake it FOR-EVER to get rid of a pesky puddle of juices that appeared when we pulled out the first slice. No structure, too much moisture...how to solve these dilemmas?
Well, so sayeth captain obvious, NOODLES! Of the no-cook variety, preferably, so they can act as little sponges to soak up the copious liquid given off by the zucchini slices while giving structure to the behemoth. Who would have thought that noodles would solve my lasagna's woes.... kidding folks, just kidding.
This year's batch was far more successful than last years---it was pretty damn near perfect. My only quibble (see photo above) was that, overcome with fear of another watery puddle, I opted to bake it uncovered for the full hour. This resulted in the top layer being very browned and, in places, tough enough to want a knife. Now, I'm a girl who likes all things burned, caramelized, crispy, etc--especially cheese, like the brown bits on pizza or where the grilled cheese leakage hits the pan, so to me this wasn't an issue. But the noodles worked so well in soaking up extra moisture, that I think you should probably go with what the recipe says and cover for the first 30 minutes of baking.
I love this lasagna. With just 1/2 pound of meat, low-fat cottage cheese standing in for ricotta, and lots of zucchini spread throughout, it really isn't heavy at all. Scant scatterings of cheese replace layers and layers of dairy goodness, and just one egg binds it all together. It manages to taste light, perfect for summer and actually pretty easy to prepare. I even made mine the day before so it was all ready to go in the oven after work--couldn't be easier! It serves 6-8, depending on how big you cut the slices. It isn't the deepest or most filling lasagna, which are good things in my book, but might leave others feeling like they need a second slice. Try it--you'll like it! And you'll use up at least two zucchini, which at the end of summer is a miracle in and of itself.
Zucchini Lasagna
But, you see, I'm already sick of summer squashes. And I'm not even overrun with them as I was last year, seeing as this wedding business has been keeping me away from my CSA last week, my FIL's garden, and my Uncle's generous handouts. Yet we've had a regular number cycling through the house, mostly destined for the grill (sliced in big, fat pieces and tossed with oil and copious spices) or the pot (soup, stir fries, fried rice, etc.)
Well, so sayeth captain obvious, NOODLES! Of the no-cook variety, preferably, so they can act as little sponges to soak up the copious liquid given off by the zucchini slices while giving structure to the behemoth. Who would have thought that noodles would solve my lasagna's woes.... kidding folks, just kidding.
This year's batch was far more successful than last years---it was pretty damn near perfect. My only quibble (see photo above) was that, overcome with fear of another watery puddle, I opted to bake it uncovered for the full hour. This resulted in the top layer being very browned and, in places, tough enough to want a knife. Now, I'm a girl who likes all things burned, caramelized, crispy, etc--especially cheese, like the brown bits on pizza or where the grilled cheese leakage hits the pan, so to me this wasn't an issue. But the noodles worked so well in soaking up extra moisture, that I think you should probably go with what the recipe says and cover for the first 30 minutes of baking.
I love this lasagna. With just 1/2 pound of meat, low-fat cottage cheese standing in for ricotta, and lots of zucchini spread throughout, it really isn't heavy at all. Scant scatterings of cheese replace layers and layers of dairy goodness, and just one egg binds it all together. It manages to taste light, perfect for summer and actually pretty easy to prepare. I even made mine the day before so it was all ready to go in the oven after work--couldn't be easier! It serves 6-8, depending on how big you cut the slices. It isn't the deepest or most filling lasagna, which are good things in my book, but might leave others feeling like they need a second slice. Try it--you'll like it! And you'll use up at least two zucchini, which at the end of summer is a miracle in and of itself.
Zucchini Lasagna
Wednesday, August 18, 2010
Ho Hum
Usually before I make a grocery list, I have to go through several steps. I compile a list of those things I know we're out of, which I usually keep track of on random scraps of paper strewn randomly throughout the house--although my fancypants new phone has a grocery list app that is making this process a whole lot smoother. Then I go through my collection of torn-out and earmarked recipes to see what I feel like making that week. Finally, I sort through an envelope of printed-out and clipped coupons to see whether the stars align and the things I need are things I have coupons for. Once I get to the store, I am pretty good about stickign to the list and only getting sucked in by one or two tantlizing options. Although I never feel bad letting the produce section win those battles--I feel like finding a use for a new fruit or veggie is a lot better than finding a home for a stray package of oreos...One recipe I'd clipped out cam from Bon Appetit and has been waiting patiently for its chance to shine. I love sweet + savory combination, so I thought this mix of pork tenderloin, bok choy, and tangerines in a sweet chili sauce would be right up my alley. The only problem was...I was underwhelmed. Part of me blames that pesky food photographer who took this photo---sometimes I find myself drawn to food photos before I even read the recipe. This is not a smart way to find your next favorite meal.
But, I've linked the recipe in case anyone wants to try...
Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce
Tuesday, August 17, 2010
BananaHammock
Ran this AM, accomplishing two major (for me) feats already today: getting out of bed earlier than absolutely necessary, and running. I'm a walker, a laze, a lout, a couch potato, a nester. Running doesn't come naturally to me, and it's not an activity I could say that I enjoy. But, I've decided to take baby steps toward better health and fitness, and running is good for my under-developed cardiovascular fitness. I much prefer walking (and I do walk really fast) but running gets my heart pumping a little bit, and it's actually becoming satisfying to me to feel my endurance slowly, slowly increasing. I can run basically a whole mile without having to stop and catch my breath now, a feat that 2 months ago I would have sworn was impossible. And I can keep walking and running for a great while afterwards, too. Not that a 29-year-old should have any difficulty doing this, but I did, and now I have much less difficulty doing so now. And I like that.
So, anyway, any time I work out in the AM I get ravenously hungry all morning. I don't know that much about nutrition, but I know that protein keeps you full and carbs give you energy, and fruit is just good for you...So I try to get at least some protein in the mornings now instead of just a bagel or a bowl of cereal (especially when I do weights or conditioning in the morning). Peanut butter, hard-boiled egg, or even 1/2 a lean turkey sandwich are usually what I turn to, although cottage cheese and yogurt, I believe, are also good protein sources. So are beans, for that matter, but I don't usually know how to fit them into breakfast...Anyway, protein does keep me fuller longer, although for a bottomless pit of a stomach like me, that's really just a relative time frame. It's 10 am and I'm starting to feel hunger pangs, which is depressing since I'm technically closer to breakfast than lunch time.
Half an English muffin topped with reduced-fat peanut butter (not my choice, I like Jif or natural but it's what's in the office kitchen) and sliced banana, with black coffee and lots of water on the side.
Yep, ready for lunch, which is round 2 of Butter Chicken and naan. I can't wait!
Half an English muffin topped with reduced-fat peanut butter (not my choice, I like Jif or natural but it's what's in the office kitchen) and sliced banana, with black coffee and lots of water on the side.
Yep, ready for lunch, which is round 2 of Butter Chicken and naan. I can't wait!
Monday, August 16, 2010
Mmmmm, Mmmm Good!
Today's lunch is decidedly more wholesome, as it features lots of veggies, fruits, and hardly any fats. Brought in a serving of Mexican Black Bean Soup, along with some green grapes, multi grain crackers, and few small slices of horseradish-chive havarti cheese to go on top with some dijon mustard.
This soup is good. Chock-full of veggies, it gets a little bit of heat from the peppers and cumin but not enough to light a fire in your mouth. The beans make it filling and give you a hit of protein, while the sheer number of veggies just make me feel healthy. It's like summer's bounty in a bowl. And, to me, nothing's quite as wholesome and satisfying as soup.
Except maybe cheese. This horseradish-chive havarti came from a lovely, prolific cheesemonger at the Wicker Park farmer's market. Too bad I didn't have the foresight to get the name and recommend it to you, internet, but hopefully you'll forgive me.
Bollywood Idol
India is a strange place. Most of my impressions of India come from friendships with Indian-American peers, a handful of books by Indian authors, photos from friends' travels there, and secondhand tales from A on his work with Indian firms and colleagues. And, of course, from eating. I don't eat much Indian food, as I'm still getting to know it. A handful of trips to an Indian buffet and an obsession with Trader Joe's veggie samosas, plus a feast of epic proportions while traveling in Bath, England, have shown me that this food is worth getting to know a lot better.
One of the most commonly known dishes, Butter Chicken (also known as Chicken Tikka Masala) is actually, if food blogs are to be belived (they are!) a UK invention. So much identified with the UK that some call Chicken Tikka Masala England's true national dish, stemming from the Empire's long occupation of India and the cultural exchange that resulted. So calling it "indian" food might be a misnomer, but it's certainly influenced by the spicy, colorful country.
With a small portion of dough languishing in the fridge, begging to be made into naan, and four small chicken thighs seeking a recipe to call their own, Butter Chicken seemed a perfect solution to these food conundrums. I investigated several online recipes before just deciding to go for it--they were either too easy or waaaay to complex. Seriously, it's a curry, it doesn't have to be hard. Plus, it doesn't have to be loaded with butter and fat...reduced butter to 1 Tbsp, removed chicken skin, used plain nonfat yogurt. Way healthier in three short steps!
So, I seared chicken thighs covered in a spice mix, then cooked a sauce with tomatoes, onions, garlic and more spices. I removed the chicken skin (the skin protects it during searing but I really don't need to eat it!) then let the thighs finish cooking begin poached in the sauce.
Perhaps I didn't totally remove the pot from the heat before stirring in the yogurt, so mine looks a little grainy. But this is just cosmetic--it still tastes the same. Next time I'll probably saute or stir in more veggies--squash, peppers, zucchini all come to mind. So easy, so good. This is definitely Indian for beginners--the spices come through as enveloping warmth, not heat, and the creamy tomato sauce is approachable, definitely not decidedly ethnic. I would guess that most people wouldn't necessarily identify this as Indian or curry, either. Plus, who doesn't love hearty food that's healthy too!
With a small portion of dough languishing in the fridge, begging to be made into naan, and four small chicken thighs seeking a recipe to call their own, Butter Chicken seemed a perfect solution to these food conundrums. I investigated several online recipes before just deciding to go for it--they were either too easy or waaaay to complex. Seriously, it's a curry, it doesn't have to be hard. Plus, it doesn't have to be loaded with butter and fat...reduced butter to 1 Tbsp, removed chicken skin, used plain nonfat yogurt. Way healthier in three short steps!
So, I seared chicken thighs covered in a spice mix, then cooked a sauce with tomatoes, onions, garlic and more spices. I removed the chicken skin (the skin protects it during searing but I really don't need to eat it!) then let the thighs finish cooking begin poached in the sauce.
Perhaps I didn't totally remove the pot from the heat before stirring in the yogurt, so mine looks a little grainy. But this is just cosmetic--it still tastes the same. Next time I'll probably saute or stir in more veggies--squash, peppers, zucchini all come to mind. So easy, so good. This is definitely Indian for beginners--the spices come through as enveloping warmth, not heat, and the creamy tomato sauce is approachable, definitely not decidedly ethnic. I would guess that most people wouldn't necessarily identify this as Indian or curry, either. Plus, who doesn't love hearty food that's healthy too!
Thursday, August 12, 2010
Necessity is the Mother of...Soup!
What do you do when you have 10 different non-analogous items that are hovering around going bad? If you said throw them away, then you clearly have a lot to learn, young grasshopper.
No, you don't throw away perfectly good--or still pretty much OK--food. That's wasteful. Starving children in China! Starving children on everywhere, actually. Besides, we throw too much away, this culture of waste that I'm fully, guiltily a part of. No, I knew that I could forge something out of the leftovers. Macguyver, I'm not though. No, I learned at the alter of another anti-waste crusader, my father, to whom anything was fair game for his favorite leftover vehicle--SOUP!
Having not grocery shopped for at least three weeks and needing to throw something together for dinner, lunch today, etc., I scrouged through the fridge to see what we still had left to eat. I found:
2 shriveled jalepenos
1 fair-shape banana pepper
1/4 cup homemade roasted tomato salsa, which lacking chips to eat it with was languishing unloved in the fridge
1 overripe, starting-to-rot-in-a-spot tomato
1/2 a dried-out lime
1/2 of each a zucchini and a summer squash
Well, these things together sounded pretty southwestern/mexican, so I turned my thoughts to that direction and thought about what to do. I had homemade chicken stock in the freezer, as always, frozen in "butterware" 2-3 cup portions (bonus hint: keep a gallon-size ziplock in the freezer and throw your chicken bones, onion scraps (but not skins-they are bitter), carrot ends and celery trimmings in it throughout the month. When it's full, dump it in a stock pot, cover with water, and simmer for 2-3 hours, and strain--instant stock!). And I always have 6 or 7 cans of various beans in the cupboard to give substance (read: protein) to thrown-together meals. Lacking only tortillas from a basic tortilla soup, I forged ahead into deliciousness---with great success!
I'm an easy pleaser--I like almost all food, and I really like soup. It is somehow both filling and light. Although a hearty bowl of soup doesn't really fit with a hot, humid summer day like today, this soup is veggie-heavy and spicy, rather than gloppy or heavy. Recipe after the jump.
Side note--the funny part about this recipe is that it isn't even what we had for dinner last night--I just made it to have on hand for lunch and to stock the freezer for future lunches. I often find myself cooking two things at once--one to eat now, and one to eat later. It's just how I work--always thinking ahead to my next meal....
No, you don't throw away perfectly good--or still pretty much OK--food. That's wasteful. Starving children in China! Starving children on everywhere, actually. Besides, we throw too much away, this culture of waste that I'm fully, guiltily a part of. No, I knew that I could forge something out of the leftovers. Macguyver, I'm not though. No, I learned at the alter of another anti-waste crusader, my father, to whom anything was fair game for his favorite leftover vehicle--SOUP!
Having not grocery shopped for at least three weeks and needing to throw something together for dinner, lunch today, etc., I scrouged through the fridge to see what we still had left to eat. I found:
2 shriveled jalepenos
1 fair-shape banana pepper
1/4 cup homemade roasted tomato salsa, which lacking chips to eat it with was languishing unloved in the fridge
1 overripe, starting-to-rot-in-a-spot tomato
1/2 a dried-out lime
1/2 of each a zucchini and a summer squash
Well, these things together sounded pretty southwestern/mexican, so I turned my thoughts to that direction and thought about what to do. I had homemade chicken stock in the freezer, as always, frozen in "butterware" 2-3 cup portions (bonus hint: keep a gallon-size ziplock in the freezer and throw your chicken bones, onion scraps (but not skins-they are bitter), carrot ends and celery trimmings in it throughout the month. When it's full, dump it in a stock pot, cover with water, and simmer for 2-3 hours, and strain--instant stock!). And I always have 6 or 7 cans of various beans in the cupboard to give substance (read: protein) to thrown-together meals. Lacking only tortillas from a basic tortilla soup, I forged ahead into deliciousness---with great success!
I'm an easy pleaser--I like almost all food, and I really like soup. It is somehow both filling and light. Although a hearty bowl of soup doesn't really fit with a hot, humid summer day like today, this soup is veggie-heavy and spicy, rather than gloppy or heavy. Recipe after the jump.
Side note--the funny part about this recipe is that it isn't even what we had for dinner last night--I just made it to have on hand for lunch and to stock the freezer for future lunches. I often find myself cooking two things at once--one to eat now, and one to eat later. It's just how I work--always thinking ahead to my next meal....
Monday, August 9, 2010
Frizzle Rizzle
There is a lot of great, authentic Chinese food to be had. In Chicago we have a Chinatown bursting with fancy Shanghai palaces, grungy oriental food stores, and tiny little mom n pop dive restaurants, the latter being probably your best bet at eating what real Chinese people eat. Instead of the sugary, syrupy fried chicken concoctions we Panda Expressers call Chinese, real Chinese cuisine is very veggie and rice-heavy--and, to speak very generally about a cuisine that spans one of the world's largest and most populated regions, fairly healthy as well.
I don't really know that much about Chinese food, to be perfectly honest, except what little I glean from magazines, TV and the good old web regarding food in general. I surmise that Chinese food is extremely regional,with variations to be found in every village. I think the southern "sichuan" food is more spicy and obviously coastal areas are focused more on fish--basically, you eat what's around you. And, surprise surprise, I don't really have much of a point, except that most of us probably are eating versions of Chinese food that a Chinese person wouldn't recognize as supposedly indigenous to his or her country of origin. And perhaps I might do my food education well to try to eat more of the real and less of the Panda.
With all that nonsense said, I love Chinese food--all Asian food, almost. And I'm getting better about trying more authentic, less Americanized things. Like green papaya salad and massoman curries at thai restaurants instead of pad thai and pad see eiu. Baby steps, I know--watching No Reservations shows that even these are paltry cousins to their authentic counterparts. But sometimes the "challenging" foreign foods, while not as instantly likeable to our western palates, bring a deeper satisfaction...
But then there's fried rice. I love you, fried rice, because you are so deceptively simple and so heartily satisfying.
Not authentic, the way we think about it, although I'm perfectly willing to accept that home cooks everywhere find ingenious uses for leftovers, a tradition I appropriate all the time. If you have extra rice on hand (day-old or older rice works best) there are far worse ways to use it up than this one. It's simple, satisfying, and surprisingly healthy, if you go easy on the oil. A "recipe", if you could call it that, follows.
Used up some of last week's CSA garlic and zucchini, and a few old store-bought mushrooms--waste not. Brought in a portion of rice for today's happy monday lunch, along with some CSA cherry tomatoes, carrots and green peppers. Happy tummy.
I don't really know that much about Chinese food, to be perfectly honest, except what little I glean from magazines, TV and the good old web regarding food in general. I surmise that Chinese food is extremely regional,with variations to be found in every village. I think the southern "sichuan" food is more spicy and obviously coastal areas are focused more on fish--basically, you eat what's around you. And, surprise surprise, I don't really have much of a point, except that most of us probably are eating versions of Chinese food that a Chinese person wouldn't recognize as supposedly indigenous to his or her country of origin. And perhaps I might do my food education well to try to eat more of the real and less of the Panda. With all that nonsense said, I love Chinese food--all Asian food, almost. And I'm getting better about trying more authentic, less Americanized things. Like green papaya salad and massoman curries at thai restaurants instead of pad thai and pad see eiu. Baby steps, I know--watching No Reservations shows that even these are paltry cousins to their authentic counterparts. But sometimes the "challenging" foreign foods, while not as instantly likeable to our western palates, bring a deeper satisfaction...
But then there's fried rice. I love you, fried rice, because you are so deceptively simple and so heartily satisfying.
Not authentic, the way we think about it, although I'm perfectly willing to accept that home cooks everywhere find ingenious uses for leftovers, a tradition I appropriate all the time. If you have extra rice on hand (day-old or older rice works best) there are far worse ways to use it up than this one. It's simple, satisfying, and surprisingly healthy, if you go easy on the oil. A "recipe", if you could call it that, follows.
Used up some of last week's CSA garlic and zucchini, and a few old store-bought mushrooms--waste not. Brought in a portion of rice for today's happy monday lunch, along with some CSA cherry tomatoes, carrots and green peppers. Happy tummy.
This week's haul
1 bunch purple carrots, green tops removed
1 lb red/purple potatoes
1 lb cherry tomatoes--red, yellow and one lone purple
2 zucchini
2 summer squash
1 large heirloom cucumber
1 head green leafy lettuce
Summer's getting close to over, people! Although my CSA somewhat prolongs the inevitable. I think I get to keep picking up my veggies until the second weekend in October. And, if I could be so technical, summer officially runs through at least Sept 20 (maybe the 22nd) so please don't start bemoaning its end right after Labor Day. I just can't stand to think that we only have 3 weeks left of this most glorious of seasons.
Although Fall comes after summer, and I love Fall. The smell of burning leaves, the chill in the evening air, pulling on a sweater for the first time in months, football games, pumpkins, the colors....maybe the end of summer isn't so bad after all.
1 lb red/purple potatoes
1 lb cherry tomatoes--red, yellow and one lone purple
2 zucchini
2 summer squash
1 large heirloom cucumber
1 head green leafy lettuce
Summer's getting close to over, people! Although my CSA somewhat prolongs the inevitable. I think I get to keep picking up my veggies until the second weekend in October. And, if I could be so technical, summer officially runs through at least Sept 20 (maybe the 22nd) so please don't start bemoaning its end right after Labor Day. I just can't stand to think that we only have 3 weeks left of this most glorious of seasons.
Although Fall comes after summer, and I love Fall. The smell of burning leaves, the chill in the evening air, pulling on a sweater for the first time in months, football games, pumpkins, the colors....maybe the end of summer isn't so bad after all.
Bueller?...Bueller?.....
So I've been a bit remiss these last few weeks in terms of posting...as in I haven't been. Oh, faithful internet, you do not know it but in 2.75 weeks I'll be walking down an aisle and saying a couple of choice words, then hosting a giant party afterwards. Needless to say, time seems short and slippery, and lazy days of cooking and thinking about food have involuntarily been ceded to planning, figuring out details, last-minute crisis-solving, and thank-you-note writing. At least I actually like doing one of the items on that list...
In the future, fall months I hope to pick up more frequency and creativity and really build up the photos (and my food photography abilities, which are currently nonexistent. C'mon, I use my camera phone half the time when I have a super-nice camera of my own) and to add a bunch of recipes, both my own and pulled from the stack of food magazines I've acquired through the years and can't bring myself to throw away. Through these two pursuits, hopefully I'll beef up my actual cooking chops, too. Or just get really good at lifting a fork...
In the future, fall months I hope to pick up more frequency and creativity and really build up the photos (and my food photography abilities, which are currently nonexistent. C'mon, I use my camera phone half the time when I have a super-nice camera of my own) and to add a bunch of recipes, both my own and pulled from the stack of food magazines I've acquired through the years and can't bring myself to throw away. Through these two pursuits, hopefully I'll beef up my actual cooking chops, too. Or just get really good at lifting a fork...
Wednesday, August 4, 2010
SALSA, not the dance.
I just realized that I actually have readers, internet! They have left comments, and I haven't been smart enough to realize it. But yes, they are coming through! Knowing that people are reading my nonesensical, rambling posts means that perhaps I'm not quite as nuts as I imagine I sound...
So what I really came here to talk about is salsa. Yeshua has been making salsa these past few months and then tantalizing me with descriptions, although not tastes, of his masterly creations. We had a conversation the other day about how easy it really is to make salsa, and how much better is almost always is than the canned/jarred stuff. Realizing that all these words were true, and that I had no excuse for continuing to buy it, I decided today was the day! Or, perhaps the grocery bag full of home-grown veggies that my wonderful, generous soon-to-be in-laws sent me home with on sunday, which included several pounds of tomatoes and hot peppers, were the deciding factor.
Regardless, I've had a recipe for Roasted Tomato Salsa bookmarked for as long as I've had Google documents, and a morning off from work hanging with my parents seemed like the right time to try it out, because I'm random like that. You roast the tomatoes, peppers and garlic, then throw the slightly cooled veggies into a food processor with cilantro, lime, and onion, then pulse until it's salsa. Easy peasy japaneesy.
And it's awesome. Really, really easy and way better than even the "fresh" salsa you can get in the deli case. You can taste each individual ingredient, but the whole is much better than each of the parts. The fresh lime makes it vibrant, you can easily control the heat by removing or leaving in the peppers' seeds, and the roasting process really brings out the sweetness in the tomatoes while mellowing the garlic's bite. And super easy. The recipe makes about 5 cups--great to share, as I did with my parents.
Recipe after the jump.
Regardless, I've had a recipe for Roasted Tomato Salsa bookmarked for as long as I've had Google documents, and a morning off from work hanging with my parents seemed like the right time to try it out, because I'm random like that. You roast the tomatoes, peppers and garlic, then throw the slightly cooled veggies into a food processor with cilantro, lime, and onion, then pulse until it's salsa. Easy peasy japaneesy.
And it's awesome. Really, really easy and way better than even the "fresh" salsa you can get in the deli case. You can taste each individual ingredient, but the whole is much better than each of the parts. The fresh lime makes it vibrant, you can easily control the heat by removing or leaving in the peppers' seeds, and the roasting process really brings out the sweetness in the tomatoes while mellowing the garlic's bite. And super easy. The recipe makes about 5 cups--great to share, as I did with my parents.
Recipe after the jump.
Monday, August 2, 2010
This week's haul
In this week's basket...
1 big bunch purple carrots
1 bag mixed salad greens/baby lettuces
1 heirloom cucumber
1 zucchini
1 summer squash
2 green peppers
My parents were in town this weekend for a visit and my third bridal shower (I am very, very lucky to be surrounded with generous family & friends!) My mom and I walked the 2.5 miles to the farmer's market to pick up this week's haul, and, having powerwalked so far, felt entitled to do a little extra shopping!
The first stall we hit was the cheese stall--how can you not stop at a place that holds out a bag of cajun cheddar cheese curds and offers you a sample!? Pups got his fair share of sniffs along the table's edge as we examined all the varieties...habanero jack; chipotle cheddar; dill havarti....but we settled on a horseradish & chive havarti, and kept moving. We eyed a double-chocolate muffin to take home for dad, who was reading and enjoying a lazy Sunday morning at home. We got him some raspberries as well--our shared favorite berry. And a few heirloom tomatoes rounded out our haul, consumed out $20, and filled up our bag...which we then got to cart the 2.5 miles back. Totally worth it.
1 big bunch purple carrots
1 bag mixed salad greens/baby lettuces
1 heirloom cucumber
1 zucchini
1 summer squash
2 green peppers
My parents were in town this weekend for a visit and my third bridal shower (I am very, very lucky to be surrounded with generous family & friends!) My mom and I walked the 2.5 miles to the farmer's market to pick up this week's haul, and, having powerwalked so far, felt entitled to do a little extra shopping!
The first stall we hit was the cheese stall--how can you not stop at a place that holds out a bag of cajun cheddar cheese curds and offers you a sample!? Pups got his fair share of sniffs along the table's edge as we examined all the varieties...habanero jack; chipotle cheddar; dill havarti....but we settled on a horseradish & chive havarti, and kept moving. We eyed a double-chocolate muffin to take home for dad, who was reading and enjoying a lazy Sunday morning at home. We got him some raspberries as well--our shared favorite berry. And a few heirloom tomatoes rounded out our haul, consumed out $20, and filled up our bag...which we then got to cart the 2.5 miles back. Totally worth it.
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