The Next Week: July 10th to 17th; Southern Feast Themes
Jul. 18, 2010 9:17 am
Updated: Jul. 19, 2010 7:47 am
(Written by the Stuart of Sarah & Stuart, but with help from Sarah of Sarah & Stuart)
VEGGIES from the CSA: carrots, yellow squash, kolrabe, potatoes, collard greens, beets, cucumber, chives, basil, eggplant, tomatoes
Meals this week:
One of the Quiches from last week
Sweet Potato Pie
Lunches & Dinners:
& Veggies for dipping
Corn on the Cob
Spanish Rice with Squash & Kolrabe Empanadas
Moo Shu chicken that we had in the freezer from before
Desserts or snacks!
Sweet Potato Pie & cinnamon vanilla icecream
Brownies with butterscotch chips
Briefly, for breakfasts, we defrosted one of the quiches
from last week and had that for breakfasts, sometimes heated, sometimes cold. It makes a great change from cereals and things like that in the hot summer.
The sweet potato pie by Cougaar was excellent. We were going to use a proper pie pan, but discovered we'd loaned it out and never got it back, so we used a tart pan instead. The pie crust barely covered the bottom with
just a little lip on the side, but nevertheless, it baked in the same amount of time and was delicious. We also had the pie for dessert several times, with vanilla icecream sprinkled with cinnamon.
The beetroot hummus by Kimberlee was and still is delicious. We dipped veggies into it over multiple days (veggies included the carrots, cucumber, celery, snap peas) and the color is amazingly pink/purple. We added extra
garlic because we love garlic!
Caprese salad because we had fresh tomatoes and fresh basil. I grabbed a ball of fresh mozz and that was sliced with the tomatoes, drizzled with balsamic, and topped with basil.
The eggplant I just cut, steamed, and ate one night as a side. We had planned on making baba ganoush with it, but it was looking a little suspect... I still ate it. Sarah will verify that I'll eat almost anything.
Corn on the cob: we cut ears in half, boiled them, then kept them in a ziplock bag for later quick reheating or just cold. Sarah can attest that I often eat things cold, no matter what they are!
The Spanish rice was a homemade recipe - brown minute rice with sliced peppers and lots of Spanish-style seasoning (e.g. Adobo, etc.) cooked in the toaster oven.
The Empanadas by Jennie were pretty easy to make. We'd gotten a huge kolrabe from the CSA, so I peeled it, cut it into very small cubes, steamed them in the microwave until very soft, then followed the recipe. We didn't
have any spinach, so I threw in some fresh chives. I also forgot to brush the tops with egg but it didn't seem to matter. They baked quickly, were sealed up nicely, and were delicious warmed (or cold!). They were incredibly convenient, too. One day last
week I had to travel for the day, and I just grabbed 2 empanadas and put them in a sandwich bag "for the road".
The oven-baked chicken was for the Southern Feast theme, and was chicken breasts breaded with spices, herbs, and panko.
The collard greens were unfortunately not a success. The greens turned out extremely chewy and salty. We're open to any great simple collard green recipes that anyone has. I did eat a little with the mashed potatoes
one night, but neither of us really cared for them.
This coming week, because of schedules, we're giving all the CSA bounty to my mum (the "vegetarian MIL" previously mentioned) and then getting all the CSA bounty the next week for ourselves.
Cooking Once, Eating All Week really does require two people. It's many hours of prep and cooking. Our kitchen needs more prep space for this, so we're learning to share cutting boards, utensils, the cooktop, etc. It's very handy to have 2 microwaves, a
full-sized oven, and a toaster oven, though. It's a good idea, too, if one person can start some of the clean-up midway, otherwise you can be overwhelmed by pots, pans, sieves, mixing spoons, etc.