Friday, May 27, 2011

Tuna with Sesame Bok Choi

Delicious! The original recipe called for mushrooms in the vegetable mixture, I had bell peppers and ramps that needed eaten, so I used those. The mushrooms would add depth, I can’t wait to try it. The peppers and ramps added a nice sweet tang.

Thursday Menu
– Tuna, Rice, Sesame Bok Choi and Vegetables,
Local Food – bok choi, cilantro, ramps

Tuna with Sesame Bok Choi

Printable Version

2 T olive oil, divided
1 cup thinly sliced bell peppers
1 ramp, thinly sliced
¼ broth (chicken, vegetable, or seafood0
¼ cup rice wine vinegar
1 bunch bok choi (I had baby, so it acted more like spinach)
1 T sesame oil
2 T soy sauce (low sodium)
2 t sesame seeds
2 T cilantro, chopped
2 tuna steaks
Salt and pepper
Prepared rice

Heat 1 T olive oil in a skillet over medium-high heat. Saute peppers and ramps for 5 minutes, until beginning to brown. Add broth and vinegar and boil until liquid almost evaporates. Set aside.

In the same skillet add a small amount of water, when it begin to boil add bok choi and steam for 1 minute. Add sesame oil and cook 1 minutes. Add soy sauce and sesame seeds, cook 1 minutes. Add 1 T of bok choi cooking liquid and cilantro to vegetable mixture. Set aside bok choi.
(If using full size bok choi – steam, remove from pan, get rid of the liquid, then heat the oil and sear bok choi halves.)

Rinse out skillet, add remaining T of olive oil and heat over high. Sprinkle tuna with salt and pepper. Cook fish 1 ½ minutes per side. Take off heat and let stand one minute.

To serve place rice and a tuna steak on a plate. Cover rice with vegetable mixture and then bok choi.

Thursday, May 26, 2011

Sesame Brown Rice Salad

Soccer season is now over, which also means an end to quick and early meals or meals that are prepared early and have to wait until late. Happily enough one of those prepared early and wait until late meals was this great salad that can work with lots of different vegetables we’ll get from our CSA all season.
There are a bunch of dishes that work great when you have little bits of lots of different vegetables left over. They are…
· Pizza
· Biryani
· Stir-Fry
· Pasta Primavera
· Quesadillas
Now I’ll add Sesame Brown Rice Salad to the list.

Wednesday Menu – Sesame Brown Rice Salad, left over Grilled Asparagus, Naan
Local Food – carrot, ramps, cilantro, asparagus

Sesame Brown Rice Salad

Printable Version

1 cup cooked long grain brown rice
2 cups cooked shredded chicken
½ cup carrot, shredded
1/3 cup ramps, thinly sliced (or scallions)
¼ cups cashews, smashed in mortar and pestle (or peanuts)
1 T cilantro, chopped
Salt, to taste
2 T lime juice
4 t olive oil
1 t sesame oil
2 garlic cloves, minced

Fluff rice with a fork and add chicken, carrots, ramps, nuts, cilantro and salt. Toss to combine.

Whisk together lime juice, oils, and garlic. Drizzle over rice mixure and toss.

My favorite Brown Rice Recipe (it freezes well too)

Here are the links for the dishes mentioned above that use up the little bits of leftover vegetables. I don’t have a basic stir fry recipe on the blog – I’ll need to change that.
Pasta Primavera

Wednesday, May 25, 2011

Grilled Asparagus

Tuesday Menu – Calzones, Grilled Asparagus
Local Food – Asparagus

Grilled Asparagus

1 bunch of Asparagus
Olive oil, to drizzle
Salt and Pepper

Toss asparagus with olive oil, salt and pepper. Grill for 8 – 10 minutes, turning once.

Monday, May 23, 2011

Red Potatoes

I was purchasing a quart of Red Potatoes at the market yesterday and the farmer let me know they were red inside. Fun! We made them on the grill with burgers and also had a salad with greens from the market.

Sunday Menu – Burgers, Grilled Red Potatoes, Salad
Local Produce – Red Potatoes, Salad Greens

Here is how we grilled the potatoes...

Sunday, May 22, 2011

Purple Plan Week of May 22

Regular Preparation (in about an hour)

Sesame Brown Rice with Shredded Chicken, Naan, Asparagus
Local Food: Carrot, Cilantro, Ramps, Asparagus

Sesame Tuna with Bok Choi and Rice
Local Food: Bok Choi

Burgers, Grilled Red Potatoes, Salad
Local Food: Salad Greens, Cilantro, Red Potatoes
I was buying these Red Potatoes at the market and the farmer told me they are red inside. Fun!

Friday, May 20, 2011

White Pizza with Arugula Salad

This meal was okay. I like the garlic oil and will use that method again. There was lots of garlic oil, much more than was needed. I used the garlic oil as the oil in the dressing. The dressing wasn’t great. Maybe it needed to be plain olive oil.
It was good to have arugula – I just love that bite.

Thursday Menu – White Pizza, Arugula Salad
Local Food – Arugula

Followed this original recipe for White Pizza with Arugula

I made only one pizza using my pizza crust recipe.

I had mozzarella and provolone cheese on hand – so that is what went on the pizza.

Thursday, May 19, 2011

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Asparagus Ribbon Salad

Wednesday Menu – Leftover Chicken Tikka Masala, Brown Rice, Asparagus Ribbon Salad
Local Food – Asparagus

Asparagus Ribbon Salad

Printable Version

1 pound asparagus
1 T dried thyme
2 T lemon juice
2 T extra virgin olive oil
½ t Dijon mustard
¼ t sugar
Salt and pepper, to taste
2 oz. Feta cheese

Hold each stalk of asparagus by the end, shave with a vegetable peeler to create ribbons.

In a medium bowl combine thyme, lemon juice, oil, mustard, sugar, salt and pepper. Toss with asparagus ribbons. Top with Feta.

Chicken Tikka Masala

Wednesday, May 18, 2011

Wilted Spinach with Garlic Vinaigrette

I tried ramps last night for the first time. The spinach recipe I wanted to make called for red onions, but the market is full of spring vegetables (i.e. ramps) so I decided to substitute. We enjoyed this recipe. Check out the link to the original recipe because it contains three variations – salad version, baked potato filling, and this wilted version.

Tuesday Menu – Omelets, Toast, Wilted Spinach with Garlic Vinaigrette
Local Food – Spinach, Ramps, Bread from a Farm Visit

Wilted Spinach with Garlic Vinaigrette

Printable version

1 ½ T extra virgin olive oil
1 T white wine vinegar
½ t Dijon mustard
Salt and pepper, to taste
3-4 cloves garlic, sliced
4 ramps, cut on the diagonal in 1 inch pieces
6 cups spinach leaves

Combine oil, vinegar, mustard, salt and pepper.

Heat the vinaigrette in a skillet over medium-high heat until boiling. Add garlic slices and cook 2 minutes. Add ramps and cook an additional 2-3 minutes. Gradually add spinach and toss until wilted.

Tuesday, May 17, 2011

Honey Mustard Vinaigrette

This bag of lettuce looked so good to me. Then when I got home I found these endearing little lettuce heads. Oh…and they made a great salad too.

Monday Menu – Spaghetti and Meatballs, Salad, Garlic Bread
Local Food – carrots, little lettuce heads

Honey Mustard Vinaigrette
NOTE: I slowly added the extra virgin olive oil, thoroughly combining each addition. I like the taste and consistency with only 1/3 cup of oil – that’s half of what the recipe calls for.

Basic Tomato Sauce

Meatless Monday Memo – we are in the middle of soccer season and games are right at dinner time. We are trying to find food that is quick to make and convenient to eat at odd times. The meatless menus for this week have moved to other days this week.

Monday, May 16, 2011

Poll- featured book for CSA season

TWO weeks left to vote in the poll.

Which book should be featured during CSA season. Here is a link to learn more about the poll and see what each book has to offer.

Thanks for voting!

Maple Glazed Carrots

Sunday Menu – Maple Mustard Grilled Chicken Thighs, Maple Glazed Carrots, Roasted Potatoes
Local Food – Maple Syrup, Carrots

Currently there are beautiful potatoes at the market too, but I’m having a Pantry Week at my house. For me this means trying to plan my menu so I clean out the freezer and the pantry shelves. Last night I made a dent in the potatoes I have on hand and used up some chicken thighs I had frozen.

Maple Glazed Carrots

Printable Version

This original recipe calls for 3 pounds of carrots. That is a lot! I changed the proportions to make one pound of carrots.

1 pound carrots, sliced ¼ inch thick on the diagonal
1 ½ T maple syrup
1 T unsalted butter
Salt and pepper, to taste
3 T water

In a skillet combine carrots, syrup, butter, water, and salt and pepper. Bring to a boil, reduce heat to a simmer. Partially cover the skillet and cook until carrots are tender and the liquid has reduced to a glaze, 18-20 minutes. Stir once during cooking time.

NOTE: if carrots are tender and the liquid has not reduced to a glaze, uncover the skillet turn up the heat slightly and cook until a glaze forms.

Sunday, May 15, 2011

Purple Plan Week of May 15, 2011

Quick and Easy Preparation

Leftover Chicken Tikka Masala, Rice, Asparagus
Local Food: frozen crushed tomatoes in the masala, asparagus
Chicken Tikka Masala
With the Asparagus I will either….
Browned Butter Asparagus
Some variation on the Asparagus Ribbon Salad

Regular Preparation (in about an hour)

Omelettes, Toast, Wilted Spinach with Garlic Vinaigrette
Local Food: spinach, ramps
Wilted Spinach with Garlic Vinaigrette
I’m going to use this recipe, but wilt the spinach – not serve it as a salad.

Spaghetti and Meatballs, Salad, Garlic Rolls
Local Food: carrots, salad greens
Basic Tomato Sauce

Maple-Mustard Chicken Thighs, Roasted Potatoes, Maple Glazed Carrots
Local Food: carrots, maple syrup
Maple-Mustard Chicken Thighs
Maple Glazed Carrots

Extended Preparation

White Pizza with Arugula
Local Food: arugula
I’m going to use my pizza crust recipe…
but make this recipe for white pizza with arugula

Chicken Tikka Masala

I watched a Throwdown with Bobby Flay featuring this dish and then read a bunch of recipes for this dish. This is the recipe for Chicken Tikka Masala that I then wrote.

I had some tomatoes that I had crushed in the food processor from last summer in the freezer. I used those last night. They smelled SO good when I added them to this dish. It was good to smell that tomato scent on a rainy day while I’m counting the days till my CSA starts again.

Saturday Menu – Chicken Tikka Masala, Saffron Rice, Salad
Local Produce – frozen crushed tomatoes

Chicken Tikka Masala

Printable Version

For the marinade:
1 cup plain yogurt
2 cloves garlic, grated
1 T fresh ginger, grated
1 ½ t ground cumin
1 ½ t ground coriander
¼ t ground cardamom
¼ t cayenne
¼ t turmeric
Salt and pepper to taste
2 pounds boneless, skinless chicken thighs and breasts

Mix together all the ingredients, up to the chicken to create the marinade. Put slits in the chicken pieces. Combine the chicken and marinade and marinate in the refrigerator overnight.

Broil chicken 8 inches from the top of the oven for 16 minutes, turning once halfway through.
When chicken has cooled somewhat, cut into chunks and set aside.

To assemble the tikka masala:
1 T olive oil
1 T butter
2 onions, sliced
2 cloves garlic, grated
1 t ginger, grated

½ t turmeric
¼ t cardamom
¼ t coriander
1 t cumin
½ t cayenne

28 oz. crushed tomatoes
Pinch of sugar

1 cup light cream
1 heaping T garam masala

Heat the olive oil and butter in a Dutch Oven over medium heat. Turn the heat down to medium-low and add the onion, garlic, and ginger. Caramelize the onions until golden brown.
When the onions are caramelized add the spices – turmeric, cardamom, coriander, cumin, and cayenne. Allow spices and onion mixture to become fragrant.

Add the crushed tomatoes and a pinch of sugar. Bring mixture to a boil and simmer for 25 minutes.

Add the chicken, light cream, and garam masala. Leave the tikka masala on the heat until the completed dish is heated through.

Monday, May 9, 2011

Grilled Radishes, Turnips, and Fingerling Potatoes

My husband got the grill ready for the summer on Saturday. I picked up some veggies that looked good for grilling at the Farmer’s Market on Sunday morning. Our first grill out of the season was yummy.

Sunday Menu – Brats and Hot Dogs, Grilled Radishes and Turnips, Grilled Fingerling Potatoes
Local Produce – Radishes, Turnips, Fingerling Potatoes

Grilled Radishes and Turnips

1 bunch radishes
1 bunch turnips
1 T olive oil, just enough to coat vegetable
1 t sesame oil
1 t brown sugar
Salt and pepper, to taste

Cut Radishes and Turnips into bite size pieces

Mix oil, sugar, and salt and pepper in a medium bowl. Toss vegetable to coat.

Grill in a grill basket on medium heat for 10 minutes, until beginning to brown and fork tender.

Grilled Fingerling Potatoes

1 pint Fingerling Potatoes
1 T olive oil
Salt and pepper

Cut Potatoes into bite size pieces. Toss with oil, salt and pepper.

Grill in a grill basket on medium-high heat for 20 minutes, stir occasionally. Grill until beginning to brown and fork tender.

Sunday, May 8, 2011

Purple Plan Week of May 8

Quick and Easy Preparation

Spaghetti with Shaved Asparagus, Salad
Local Food: Asparagus

Regular Preparation (in about an hour)

Brats and Hot Dogs, Grilled Radishes & Turnips, Grilled Fingerling Potatoes
Local Food: Radishes, Turnips, Fingerling Potatoes

Extended Preparation

I never got to make this last week, but that doesn’t really matter because this is such a winner we could have it every week during the spring.
Roasted Chicken with Spring Vegetables
Local Food: Potatoes, Radishes, Scallions, Carrots

Chicken Tikka Masala, Saffron Rice
Local Food: frozen crushed tomatoes from the summer

Poll Opening - Featured Book for 2011 CSA Season

I’ve opened a poll.

I would like to feature one of the following books each of the 25 weeks of the regular CSA season.
• “Produce” by Brad Matthews and Paul Wigsten
• “From Asparagus to Zucchini” presented by the Madison Area Community Supported Agriculture Coalition
• “The Flavor Bible” by Karen Page and Andrew Dornenburg

“Produce” is the CIA’s textbook for Produce. I would pick a vegetable each week and we could learn about it in depth.

“From Asparagus to Zucchini” is a CSA cookbook. I would pick a recipe each week that highlights a vegetable we got that week.

“The Flavor Bible” is a list of ingredients and what pairs well with them. I would create or alter a recipe using the pairing list for a vegetable we got that week.

I have written a sample posting for each of these books using beets. Check them out and then vote for the book you would like to see featured this year during CSA season.


“From Asparagus to Zucchini”

“The Flavor Bible”

Friday, May 6, 2011

A Study of Beets – Part Three

Soon I plan to have a poll on the blog. I’m going to ask you to pick one of three books to be featured each of the 25 weeks of the regular CSA season. I am using beets to sample each of the books I’d like to feature in the upcoming season because we got a lot of them in our second 40 pound vegetable box, I still have some.

Book #3
“The Flavor Bible” by Karen Page and Andrew Dornenburg
This is an index of ingredients and what pairs well with them. I was thinking of taking a vegetable each week and sharing the highlighted ingredients that pair well with it.
This book is invaluable to me. We don’t like nutmeg at our house, whenever a recipe calls for it, I consult this book and find out other spices that also go well with the main ingredients. Or, if I want to make my generic muffin recipe and I’m not sure a flavor combination will work, I check this book. This book is the best!

Pairs well with beets…

Butter, unsalted
Cheese: goat, parmesan
Mustard, Dijon
Olive Oil

The list from the book is much longer. The above ingredients are both bold and capitalized, meaning many of the chefs contributing to this book designated these flavor pairing. Other designations are only bold or regular type. The list for beets has 86 items.

To highlight this book I came up with a recipe, Beet Vinaigrette. I really enjoyed this dressing. It is very reminiscent of raspberry vinaigrette. It works really well with a salad that has craisins in it.

Beet Vinaigrette

I used this recipe as a base vinaigrette recipe.

1-2 T finely grated beets
¼ t ground coriander
¼ t ground cumin
¼ t grated ginger
Salt and pepper, to taste
3 t Dijon mustard
3 t balsamic vinegar
6-8 T extra virgin olive oil

In a large mixing bowl combine beets, coriander, cumin ginger, salt and pepper, mustard, vinegar. Mix together well. (I have a tool that is a masher/whisk – perfect for this job!). Add oil 1 T at a time, combining thoroughly each time. When the dressing reaches the viscosity you like stop adding oil.

Here is my basic muffin recipe…

Here are the other two beet studies…

Wednesday, May 4, 2011

Salt 'n' Vinegar Potatoes

Tuesday Menu – Asian Grilled Chicken, Asparagus Sauté, Salt ‘n’ Vinegar Potatoes
Local Produce – Fingerling Potatoes
I didn’t see any asparagus at my market this weekend, but maybe others have been able to get some locally. I’m hoping for next week!

Salt ‘n’ Vinegar Potatoes
Adapted from Everyday Food v82

1 – 1 ½ pounds of Fingerling Potatoes
Course salt
2 T olive oil, divided
¼ cup cider vinegar
Sea salt

In a medium pot bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer for 20 minutes, until potatoes are tender when pierced with a fork. Drain.

I let the potatoes cool and pulled out a cutting board for each of my kids, and let them make fists and pound the potatoes. Great Fun! They loved being involved in making dinner and it was a great job for them.
You could mash them with a fist or pounding tool while still hot. The original recipe suggests doing this in a towel.

Preheat oven to 450 degrees.

Brush a rimmed baking sheet with 1 T of olive oil. Place crushed potatoes on sheet and brush with remaining 1 T of olive oil. Bake for 35 minutes, flipping halfway through.
Remove from oven, toss with vinegar and season with sea salt.

NOTE: malt vinegar was called for in the original recipe, just didn’t have any on hand. I bet it would be very good.

Monday, May 2, 2011

Purple Plan Week of May 1

Regular Preparation (in about an hour)

Grilled Chicken, Salt n Vinegar Potatoes, Asparagus
Local Food: Fingerling Potatoes
If you are lucky you’ll find local Asparagus, our farmer’s market didn’t have any this weekend.

Extended Preparation

Roasted Chicken with Spring Vegetables
Local Food: Potatoes, Radishes, Scallions, Carrots

Chicken Parmesan Burger, Salad
Local Food: Flour
This bread is amazing. I got local flour to make the bread for the Sandwiches.
Chicken Parmesan Burger