It was freezing at the market!!!! My hands were so cold by the time I was paying the last vendor I could barely give him a quarter.
I got asparagus, carrots, eggs, potatoes, scallions, and salad greens.
For the garden I got a purple basil plant. I have some fascinating recipes that use purple basil tucked away. I was excited to see the plant so we could grow it and try those recipes out soon.
With the craziness of soccer and baseball season at our house the menu is getting a little repetitive. Here is the plan for this week…
Sunday – Goan Curry Braised Beef with Potatoes
Meatless Monday – same Dal as last week using local onions and cilantro
http://purplecook.blogspot.com/2010/05/yummy-easy-dal.html
Tuesday – Shaved Asparagus with Spaghetti and Seared Tuna fillets
http://purplecook.blogspot.com/2010/04/asparagus-for-lunch.html
Wednesday – Chicken Satay and Grilled Sweet Potatoes
Thursday – Shrimp with Scallions and Roasted Potatoes
Friday – Pizza and Salad
Saturday – no good plan yet, it is never what I plan for anyway
In my countdown to CSA time I’ll do a post this week about roasting and blanching vegetables…tip and which vegetables work the best with those methods.
Monday, May 10, 2010
Saturday, May 8, 2010
Springtime Pizza
I wish I would have taken a picture of this. The day got busy and it was all eaten up before I remembered.
The original recipe also called for 4oz. of goat cheese in clumps spread around the pizza. I’m not a fan, so I skipped that step. I know lots of people would love that, so I thought I’d mention it.
Springtime Pizza
Adapted from http://www.thenaptimechef.com/2010/04/springtime-asparagus-pizza-for-moving.html
1 12oz ball of pizza dough
½ cup chopped artichokes, drained
¾ lb. asparagus, shaved
1 cup shredded mozzarella
zest of 1 lemon
¼ t crushed red pepper
Preheat oven to 450.
Spread out pizza crust onto your favorite pizza pan. Distribute the artichokes and then the shaved asparagus. Cover with the mozzarella cheese. Bake 12 – 14 minutes until cheese is golden.
When the pizza is removed from the oven scatter lemon zest and crushed red pepper.
I was inspired to shave the asparagus just like in this recipe...http://purplecook.blogspot.com/2010/04/asparagus-for-lunch.html
The original recipe calls for using pencil thin asparagus.
The original recipe also called for 4oz. of goat cheese in clumps spread around the pizza. I’m not a fan, so I skipped that step. I know lots of people would love that, so I thought I’d mention it.
Springtime Pizza
Adapted from http://www.thenaptimechef.com/2010/04/springtime-asparagus-pizza-for-moving.html
1 12oz ball of pizza dough
½ cup chopped artichokes, drained
¾ lb. asparagus, shaved
1 cup shredded mozzarella
zest of 1 lemon
¼ t crushed red pepper
Preheat oven to 450.
Spread out pizza crust onto your favorite pizza pan. Distribute the artichokes and then the shaved asparagus. Cover with the mozzarella cheese. Bake 12 – 14 minutes until cheese is golden.
When the pizza is removed from the oven scatter lemon zest and crushed red pepper.
I was inspired to shave the asparagus just like in this recipe...http://purplecook.blogspot.com/2010/04/asparagus-for-lunch.html
The original recipe calls for using pencil thin asparagus.
Thursday Market Opens
The outdoor market on Thursdays opened this week. There were mostly plants...annuals, tomatoes, peppers, herbs. There were food items for sale too...fudge and bread. The only edible vegetable I saw was asparagus.
So I came home with these impatients for our flower boxes. We painted the house green last summer and I'm so excited to have purple flowers. I'm sure you've guessed I LOVE purple!!!
I also got two sun gold tomato plants to grow with the kids, some thyme for the herb garden, and some garlic.
Wednesday, May 5, 2010
CSA and Kids
A question I often get is…”Do your kids eat all that stuff you put on your blog?”
NO WAY!!!! But I do have a few suggestions for things I try with my kids so they will enjoy our CSA too!
PIECE MEAL
So, no my kids do not eat all those recipes I put on the blog. I can’t even get them to eat simple casseroles like baked ziti – too much mixed up Mom! I tend to give them our meal in pieces. The best example of this from the blog is the Napoleons http://purplecook.blogspot.com/2010/03/grilled-chicken-spinach-and-avocado.html . I gave them pieces of chicken, a piece of puff pastry, a raw leaf of spinach (see below), and a favorite vegetable side dish.
PREDICTION CHART
I saw this idea in Family Fun (http://familyfun.go.com/ ). We have a chart we use to guess how we will feel about a new food. Before we eat the new food we talk about it…what is it, why it’s good for you, which ingredients were used, how it might feel in your mouth, etc. So on the chart, each child has a column. Each child must answer three rows of questions. Row #1…guess if you will like the new food (my little one draws a happy or sad face). Row #2…describe the food after eating a few bites, taste, texture, etc. Row #3…rate the food on a scale from 1 to 5, 5 being you love this new food!
RAW VEGGIES
It got this idea from Melissa d’Arabian when she was competing on The Next Food Network Star. She said when she is trying a new dish with vegetables or introducing a new vegetable she gives her children some of the vegetable raw. Kids seem to respond to this. Mine like it because they see what the vegetable looks like, they can touch it, see what color it is and so on. They just have to try it. If they like it raw and know what it is, they are more receptive to trying it cooked or mixed with other ingredients.
FUN FACTS
I made this up when I saw Jamie Oliver in a classroom asking kids to identify vegetables, eggplant, sweet potatoes, radishes, and so on. At first they didn’t know get too many right, but there teacher did a quick unit with them and they learned to identify their veggies. I wanted my kids to be familiar with all the vegetables that come into the house. I also found this helpful when I couldn’t convince them that sweet potato fries would be good too! So anyway, I find out what vitamins and minerals are in the vegetable and make sure the kids know how they help their body, like Vitamin C helps you fight off germs. If I’m really lucky I find some COOL fact – like sweet potatoes have been consumed since prehistoric times (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64 ). The best was getting my oldest to gobble up asparagus because it would make his pee smell like flowers (http://en.wikipedia.org/wiki/Asparagus )!
GROWING VEGETABLES
Finally, nothing works better getting kids to eat vegetables than having them grow the veggies themselves. We don’t have a big yard, and certainly not enough sun to grow vegetables, but every year we have tomatoes in pots. The tomatoes get eaten as soon as anything ripe is spotted. Maybe 10 cherry tomatoes make it onto our dinner table a year, most are just eaten as the children stand by the plants. For me, this is just another reason why our CSA is so important. We get locally grown vegetables with lots of dirt left on them and we can talk about our farm and how things are grown whenever we go pick up our veggies.
NO WAY!!!! But I do have a few suggestions for things I try with my kids so they will enjoy our CSA too!
PIECE MEAL
So, no my kids do not eat all those recipes I put on the blog. I can’t even get them to eat simple casseroles like baked ziti – too much mixed up Mom! I tend to give them our meal in pieces. The best example of this from the blog is the Napoleons http://purplecook.blogspot.com/2010/03/grilled-chicken-spinach-and-avocado.html . I gave them pieces of chicken, a piece of puff pastry, a raw leaf of spinach (see below), and a favorite vegetable side dish.
PREDICTION CHART
I saw this idea in Family Fun (http://familyfun.go.com/ ). We have a chart we use to guess how we will feel about a new food. Before we eat the new food we talk about it…what is it, why it’s good for you, which ingredients were used, how it might feel in your mouth, etc. So on the chart, each child has a column. Each child must answer three rows of questions. Row #1…guess if you will like the new food (my little one draws a happy or sad face). Row #2…describe the food after eating a few bites, taste, texture, etc. Row #3…rate the food on a scale from 1 to 5, 5 being you love this new food!
RAW VEGGIES
It got this idea from Melissa d’Arabian when she was competing on The Next Food Network Star. She said when she is trying a new dish with vegetables or introducing a new vegetable she gives her children some of the vegetable raw. Kids seem to respond to this. Mine like it because they see what the vegetable looks like, they can touch it, see what color it is and so on. They just have to try it. If they like it raw and know what it is, they are more receptive to trying it cooked or mixed with other ingredients.
FUN FACTS
I made this up when I saw Jamie Oliver in a classroom asking kids to identify vegetables, eggplant, sweet potatoes, radishes, and so on. At first they didn’t know get too many right, but there teacher did a quick unit with them and they learned to identify their veggies. I wanted my kids to be familiar with all the vegetables that come into the house. I also found this helpful when I couldn’t convince them that sweet potato fries would be good too! So anyway, I find out what vitamins and minerals are in the vegetable and make sure the kids know how they help their body, like Vitamin C helps you fight off germs. If I’m really lucky I find some COOL fact – like sweet potatoes have been consumed since prehistoric times (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64 ). The best was getting my oldest to gobble up asparagus because it would make his pee smell like flowers (http://en.wikipedia.org/wiki/Asparagus )!
GROWING VEGETABLES
Finally, nothing works better getting kids to eat vegetables than having them grow the veggies themselves. We don’t have a big yard, and certainly not enough sun to grow vegetables, but every year we have tomatoes in pots. The tomatoes get eaten as soon as anything ripe is spotted. Maybe 10 cherry tomatoes make it onto our dinner table a year, most are just eaten as the children stand by the plants. For me, this is just another reason why our CSA is so important. We get locally grown vegetables with lots of dirt left on them and we can talk about our farm and how things are grown whenever we go pick up our veggies.
Tuesday, May 4, 2010
Yummy! Easy! Dal
This Dal was a winner at our house last night! The onion, garlic, and cilantro were all from the market. Never made Indian food? This would be a great place to start. Made Dal over and over? This is a winner to add to the repertoire.
A couple of NOTES: The recipe can easily be doubled. This way it’s written two of us ate 2/3 of it and I have a nice portion of leftover for lunch. I didn’t have yellow split peas, so I substituted regular lentils. I had curry leaves in the freezer because my good friend is always at the Indian grocery store – I’ll have to get more because I think they were a big contributor to the flavor. Proportion the paprika/cayenne anyway you want with the total of the two being one teaspoon. I did half and half and it was spicy, which we like but others might want it toned down.
Yummy! Easy! Dal
Adapted from http://thespicedlife.blogspot.com/2010/04/super-low-fat-dal-2.html
½ cup red lentils, rinsed and drained
¼ cup yellow split peas, rinsed and drained
1-2 T ghee (I used butter)
2 t cumin seeds
10 fresh or frozen curry leaves
Salt to taste
1 t paprika/cayenne
1 t turmeric
1 small onion, finely chopped
3 cloves garlic, minced
15 oz. can diced tomatoes (the recipe suggest fresh too…YEAH for tomato time!)
¼ cup packed brown sugar
¼ cup cilantro, chopped
Place the lentils and split peas in a medium size saucepan and fill with water to cover by 1-2 inches (depending on how soupy you like your dal). Bring to a boil, then reduce to a simmer for 30-40 minutes until the peas are tender and the red lentils fall apart. Salt tto taste toward the end of cooking.
Meanwhile, heat a large skillet over medium high heat. Melt the ghee and add the mustard seeds. Cover the skillet until they pop (about 30 seconds). Add the cumin seeds and curry leaves (leaves will sputter). After 15 seconds add paprika/cayenne and turmeric, along with salt to taste. Stir for 15 seconds, until fragrant. Add onion and cook until it begins to sweat. Add tomatoes, brown sugar, cilantro. Stir and simmer, uncovered for 5 minutes.
When the lentils are done, add the tomato mixture and stir well. Let simmer together for 5 minutes. Serve with rice.
A couple of NOTES: The recipe can easily be doubled. This way it’s written two of us ate 2/3 of it and I have a nice portion of leftover for lunch. I didn’t have yellow split peas, so I substituted regular lentils. I had curry leaves in the freezer because my good friend is always at the Indian grocery store – I’ll have to get more because I think they were a big contributor to the flavor. Proportion the paprika/cayenne anyway you want with the total of the two being one teaspoon. I did half and half and it was spicy, which we like but others might want it toned down.
Yummy! Easy! Dal
Adapted from http://thespicedlife.blogspot.com/2010/04/super-low-fat-dal-2.html
½ cup red lentils, rinsed and drained
¼ cup yellow split peas, rinsed and drained
1-2 T ghee (I used butter)
2 t cumin seeds
10 fresh or frozen curry leaves
Salt to taste
1 t paprika/cayenne
1 t turmeric
1 small onion, finely chopped
3 cloves garlic, minced
15 oz. can diced tomatoes (the recipe suggest fresh too…YEAH for tomato time!)
¼ cup packed brown sugar
¼ cup cilantro, chopped
Place the lentils and split peas in a medium size saucepan and fill with water to cover by 1-2 inches (depending on how soupy you like your dal). Bring to a boil, then reduce to a simmer for 30-40 minutes until the peas are tender and the red lentils fall apart. Salt tto taste toward the end of cooking.
Meanwhile, heat a large skillet over medium high heat. Melt the ghee and add the mustard seeds. Cover the skillet until they pop (about 30 seconds). Add the cumin seeds and curry leaves (leaves will sputter). After 15 seconds add paprika/cayenne and turmeric, along with salt to taste. Stir for 15 seconds, until fragrant. Add onion and cook until it begins to sweat. Add tomatoes, brown sugar, cilantro. Stir and simmer, uncovered for 5 minutes.
When the lentils are done, add the tomato mixture and stir well. Let simmer together for 5 minutes. Serve with rice.
Monday, May 3, 2010
Saute Broccoli Rabe
Every dish on last night’s menu had something from the local market. It made me realize the growing season is taking off. I got to thinking…my favorite market starts this TH and the Sunday market has moved outside, we should try and have something local in every dinner. My goal for next week!
Sunday Menu
Grilled Salmon with Cilantro Sauce
Grilled Sweet Potatoes
Saute Broccoli Rabe
Grilled Salmon
http://purplecook.blogspot.com/2010/04/broiled-tuna-with-cilantro-sauce-and.html
I took the leftover sauce from the tuna earlier in the week, brushed it on the salmon and placed them in the grill pan on medium high heat for 4 minutes per side.
Grilled Sweet Potatoes
With help from Rachel Ray
I tossed three sliced sweet potatoes with 1 T olive oil, salt and pepper. I put them on the Foreman Grill for 10 minutes per side.
I thought I’d put this on the blog before, but I couldn’t find it.
Saute Broccoli Rabe
Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/sauteed-broccoli-rabe-recipe2/index.html
1 bunch broccoli rabe (rapini), stems trimmed
1 T olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 T craisins
Kosher salt
Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. Transfer to the heated olive oil in the next step when the boiling is complete.Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the craisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste
Sunday Menu
Grilled Salmon with Cilantro Sauce
Grilled Sweet Potatoes
Saute Broccoli Rabe
Grilled Salmon
http://purplecook.blogspot.com/2010/04/broiled-tuna-with-cilantro-sauce-and.html
I took the leftover sauce from the tuna earlier in the week, brushed it on the salmon and placed them in the grill pan on medium high heat for 4 minutes per side.
Grilled Sweet Potatoes
With help from Rachel Ray
I tossed three sliced sweet potatoes with 1 T olive oil, salt and pepper. I put them on the Foreman Grill for 10 minutes per side.
I thought I’d put this on the blog before, but I couldn’t find it.
Saute Broccoli Rabe
Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/sauteed-broccoli-rabe-recipe2/index.html
1 bunch broccoli rabe (rapini), stems trimmed
1 T olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 T craisins
Kosher salt
Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. Transfer to the heated olive oil in the next step when the boiling is complete.Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the craisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste
Market Menu Week of May 2
The market was outdoors! And it was a beautiful day.
I just put the highlights in the picture. The radishes are called breakfast radishes. I like their long look. The tomatoes just look so good. They are on the windowsill and I’m shocked my 4 year old hasn’t asked to eat the whole basket yet. The asparagus made the picture because it’s my spring favorite and it won’t be in season much longer.
Here’s the whole list…
Carrots – going to sauté again, it was such a big hit last week
Sweet potatoes – grilled sweet potatoes
Onions – I think they will be in our Meatless Monday Dal and Homemade Sloppy Joes
Lettuce – salad standby
Broccoli rabe – sauté with craisins
Cilantro – always good to have around
Tomatoes – for the 4 year old and if there are any left into a salad they’ll go
Asparagus – Springtime Asparagus Pizza
Radishes – Stir Fried
Approximately one month till CSA time. I’m going to write a special entry each week to get ready. Check back this week, I’m going to put together some stuff on kids and a CSA.
I just put the highlights in the picture. The radishes are called breakfast radishes. I like their long look. The tomatoes just look so good. They are on the windowsill and I’m shocked my 4 year old hasn’t asked to eat the whole basket yet. The asparagus made the picture because it’s my spring favorite and it won’t be in season much longer.
Here’s the whole list…
Carrots – going to sauté again, it was such a big hit last week
Sweet potatoes – grilled sweet potatoes
Onions – I think they will be in our Meatless Monday Dal and Homemade Sloppy Joes
Lettuce – salad standby
Broccoli rabe – sauté with craisins
Cilantro – always good to have around
Tomatoes – for the 4 year old and if there are any left into a salad they’ll go
Asparagus – Springtime Asparagus Pizza
Radishes – Stir Fried
Approximately one month till CSA time. I’m going to write a special entry each week to get ready. Check back this week, I’m going to put together some stuff on kids and a CSA.
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