I used the excess dressing (and there was a lot) from the Asian slaw as a tofu marinade. I had frozen some tofu previously, so after it thawed, I poured in the marinade. It sat in the container for a few days. Then when I was ready to cook, I sliced it up.
Along with Strawberries, I picked snow peas and snap peas, so I mixed a handful of each along with a few carrots and stir fried them in sesame oil. I started the tofu in the oven, but finished them in the frying pan to give them a bit of a sear.
I thought it tasted pretty good. Not as well received by the other two...womp womp.
Friday, June 24, 2016
Strawberry Shortcake, version 2/NYT
We went strawberry picking last weekend, so I made some strawberry shortcake. I asked Ebon if we should make the same one I made two years ago or go with something new. He wanted to try the recipe I found at the New York Times Food website. I opted to not cut the cakes with a biscuit cutter and just form some ball/circle shapes. They turned out fine shape-wise, and taste wise, they were very good too. Light, flaky, and absorbed the whipped cream and strawberry juice great.
These are winners too, and a bit easier to make than the Food and Wine ones I made two years ago. I would definitely make these again!
These are winners too, and a bit easier to make than the Food and Wine ones I made two years ago. I would definitely make these again!
Thursday, June 23, 2016
Pinto bean and veggie enchiladas
I was inspired by this recipe using sauce I had frozen from my last foray into enchiladas.
I added some carrots, a small zucchini, some cilantro I had on hand, and garlic scapes, and Cheese of course! It would have been eaten even less if it didn't have cheese.
I thought it turned out pretty well, but, as is the norm, I was the only one who enjoyed them.
I made them the night before, which was helpful since I had an interview and all I had to do was turn on the oven, grate some cheese and put it all in. I think the downfall though, was that the bottom of the tortillas which contacted the sauce got a bit soggy. It wasn't an issue for me, but if I was to make this for guests, I think I'd skip the sauce on the bottom if preparing ahead of time.
The sauce was a little spicy, but Leela didn't even try it, so I'm not sure if she'd eat it or not.
I added some carrots, a small zucchini, some cilantro I had on hand, and garlic scapes, and Cheese of course! It would have been eaten even less if it didn't have cheese.
I thought it turned out pretty well, but, as is the norm, I was the only one who enjoyed them.
I made them the night before, which was helpful since I had an interview and all I had to do was turn on the oven, grate some cheese and put it all in. I think the downfall though, was that the bottom of the tortillas which contacted the sauce got a bit soggy. It wasn't an issue for me, but if I was to make this for guests, I think I'd skip the sauce on the bottom if preparing ahead of time.
The sauce was a little spicy, but Leela didn't even try it, so I'm not sure if she'd eat it or not.
CSA Week 1
I made a yogurt dill sauce/dip last week. I ended up putting it on some fish Ebon caught, but I mostly dipped cucumbers in it!
We had napa cabbage and kohlrabi, so I shredded and cut and made an asian-style slaw. I thought it was just ok. Something was not quite right about the dressing, not sure what, though. I still ate it, but I was the only one who did.
We had napa cabbage and kohlrabi, so I shredded and cut and made an asian-style slaw. I thought it was just ok. Something was not quite right about the dressing, not sure what, though. I still ate it, but I was the only one who did.
Wednesday, May 25, 2016
Zucchini and Mushroom Pasta
This recipe from The Healthy Foodie was my inspiration for dinner last night. I saute'd the mushrooms in butter, then used olive oil for the zucchini and green onions. I combined everything then added salt, pepper, basil, and oregano. I had some pasta and added Parmesan cheese on top/mixed in.
I thought it turned out great. I would definitely make this again.
I thought it turned out great. I would definitely make this again.
Spaghetti Pie
While making the pasta for the Zucchini and Mushroom Saute, I accidentally poured the entire one pound box into the cooking water. I ended up with A. LOT. of pasta!
The first thing that popped into my head to use it up was a spaghetti pie. One of my friends from college made a really good pasta pie with ricotta and spinach. Since a couple people over here are averse to green food, I've decided to opt for a more traditional (if spaghetti pie is traditional Italian) cheese and red sauce spaghetti pie. I couldn't find an existing recipe that fit everything I wanted - cheesy, tomato-saucy, and without meat, so I guess I'll say I was inspired by the SK/Food and Wine recipe and added some red sauce to it.
A little less than one pound of pasta (whatever was leftover from the previous night) that I had added some olive oil to so it wouldn't all stick together in the fridge overnight.
Three eggs
A little less than one cup of milk
Salt and Pepper eyeballed to be as close to the recipe amounts as possible
about a cup each of shredded cheddar and Parmesan
about a half cup of red sauce
All the above ingredients were mixed together and poured in my 10" spring form pan. Then I spread another 1-1.5 cups of red sauce on top.
I prepared everything the night before and baked it the next day after sprinkling on more Parmesan cheese at 425degF for about 40 min and broiling the cheese on low for about 3-5 min for a nice crust.
I was hopeful for the leftover rescue dish, but it didn't turn out as planned. It was very watery, maybe from the sauce? It didn't really stick together either. It was less pie and more spaghetti in a pie plate. In terms of flavors, it was OK. It didn't seem like there was enough salt or pepper and the cheese didn't get mixed well into the noodles either. This is a no go for the future, but maybe I'll try a smaller version with a lot less liquid.
The first thing that popped into my head to use it up was a spaghetti pie. One of my friends from college made a really good pasta pie with ricotta and spinach. Since a couple people over here are averse to green food, I've decided to opt for a more traditional (if spaghetti pie is traditional Italian) cheese and red sauce spaghetti pie. I couldn't find an existing recipe that fit everything I wanted - cheesy, tomato-saucy, and without meat, so I guess I'll say I was inspired by the SK/Food and Wine recipe and added some red sauce to it.
A little less than one pound of pasta (whatever was leftover from the previous night) that I had added some olive oil to so it wouldn't all stick together in the fridge overnight.
Three eggs
A little less than one cup of milk
Salt and Pepper eyeballed to be as close to the recipe amounts as possible
about a cup each of shredded cheddar and Parmesan
about a half cup of red sauce
All the above ingredients were mixed together and poured in my 10" spring form pan. Then I spread another 1-1.5 cups of red sauce on top.
I prepared everything the night before and baked it the next day after sprinkling on more Parmesan cheese at 425degF for about 40 min and broiling the cheese on low for about 3-5 min for a nice crust.
I was hopeful for the leftover rescue dish, but it didn't turn out as planned. It was very watery, maybe from the sauce? It didn't really stick together either. It was less pie and more spaghetti in a pie plate. In terms of flavors, it was OK. It didn't seem like there was enough salt or pepper and the cheese didn't get mixed well into the noodles either. This is a no go for the future, but maybe I'll try a smaller version with a lot less liquid.
Tuesday, May 24, 2016
Zucchini "Fritters"
I am trying to go through my fridge and eat/make things with veggies I need to use up before they go bad. I got a bunch of zucchini on price reduction, so that has been on the top of my list! I shredded a little extra while I was making muffins so I could try my hand at fritters again. I decided that I wanted to bake them. I don't think they are any healthier, because I dumped a bunch of oil in them, but the clean up was easier, and since I wasn't using eggs, I knew they would fall apart in the frying pan.
~1 cup shredded zucchini
~1 cup finely chopped spinach (also going bad and needed to use up!)
~1/4 cup finely chopped cilantro (also going bad and needed to use up!)
1 or 2 green onions, chopped
salt and pepper
enough olive oil to keep a patty together
bread crumbs
I started trying to make a patty and dipping it in breadcrumbs in a bowl, but the patty was just falling apart in the bowl, so I ended up keeping the patty in my hand, putting breadcrumbs on top then flipping it onto the cookie sheet, bread crumbs down, and putting the remaining breadcrumbs on the other side.
These were baked at 425degF for about 20 mintues, flipping about half way through.
I thought they were pretty good, maybe a little salty, but good flavors. Ebon, every fearful of green things, took a bite and said, not bad, so that is progress and I'll take whatever little complements I can get!
~1 cup shredded zucchini
~1 cup finely chopped spinach (also going bad and needed to use up!)
~1/4 cup finely chopped cilantro (also going bad and needed to use up!)
1 or 2 green onions, chopped
salt and pepper
enough olive oil to keep a patty together
bread crumbs
I started trying to make a patty and dipping it in breadcrumbs in a bowl, but the patty was just falling apart in the bowl, so I ended up keeping the patty in my hand, putting breadcrumbs on top then flipping it onto the cookie sheet, bread crumbs down, and putting the remaining breadcrumbs on the other side.
These were baked at 425degF for about 20 mintues, flipping about half way through.
I thought they were pretty good, maybe a little salty, but good flavors. Ebon, every fearful of green things, took a bite and said, not bad, so that is progress and I'll take whatever little complements I can get!
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