Here’s another freebie cookbook from Amazon Kindle. One of my favorite ways to cook too-
And while this isn’t free, you have to buy some Pringles,you might be interested in getting a free speaker
Archive for June, 2012|Monthly archive page
CSA Box-Week Three
In csa box on June 28, 2012 at 3:47 pm
Here’s what goodies were in week three’s CSA Box-
Salad mix, red beets, red chard, cilantro, basil, snow peas, green zucchini and yellow squash, garlic scapes, broccoli, radishes, spinach and Yukon Gold potatoes.
I’m learning more about working a meal around one particular vegetable and think it’s a skill I’ll be putting to use year round now.
I used the pototoes and broccoli as side dishes to accompany some grilled Quorn ‘chicken’ breasts I bought on sale.
The salad mix and radishes were eaten for lunches throughout the week.
Featherstone Farm who supplies the veggies gives us two recipe ideas each week. This was the second week the box had contained red chard. First week I cooked it as a side dish, this time around I used their recipe for chard enchiladas that I have to say were really delicious and a keeper recipe for me. Red chard’s something I’ve never bought before and I wouldn’t have thought to use it in this type of recipe. Best thing is it used both the greens and stems so nothing went to waste. I also used the garlic scapes and cilantro too.
I really like the garlic scapes and sad to learn that was the last of this season’s crop. They’re definitely something I’ll buy. I’ve even thinking about planting my own garlic this fall just to have the scapes next spring. The thing I like about them is they’re milder than actual garlic and give a subtle taste to any dish. Another plus is they don’t burn and turn bitter like garlic.
Another thing I very seldom buy fresh are snow peas. I make lots of stir frys so thought for Saturday dinner I’d use them with shrimp, fresh ginger, and one of the sauces that the folks from Thai Kitchen sent me a while back (along with some spices and flavorings) to taste test.
This is an easy stir fry, just blanched snow peas, lots of onions cut into wedges, garlic scapes, a good helping of chopped, fresh ginger, and shrimp. I made sure the onions, ginger, and garlic scapes were slightly carmelized before I added the snow peas and shrimp. Next I added about half the bottle of the Thai Kitchen (Chili and Ginger) sauce and simmered everything together for about five minutes. I served it with brown rice and sesame seeds.
These snow peas are called Oregon Giants and are very tasty and a must try if you see them in the produce department.
One thing I have discovered is waste not want not. Greens and stems can be used for meals, vegetable based dishes are just as satisfying and tasty as those using more expensive items like meat. And what does need to be trimmed and thrown out can go in the compost bin.
On Monday I’ll be sharing with you a recipe by a local chef using the zucchini, potatoes and basil.
It’s Meatless Monday-Feta, Spinach and Roasted Red Pepper Quiche
In Meatless Mondays on June 25, 2012 at 3:38 pmI mentioned this dish a couple of weeks ago. I had some leftover cooked spinach and thought about what I could do with it. One quick and easy meal is a quiche. After looking through the fridge to see what I had on had I decided to combine it with feta cheese and roasted red peppers.
You can use your own pastry recipe or even a ready made crust and the rest is simple. This time around as I also had some of the fresh oregano on hand and what goes better with feta cheese than oregano? As I rolled out the pastry I incorporated some chopped pieces into the dough.
A couple of things I’ve found from experience of making a quiche is one, it’s best to pre-bake the crust for about ten minutes before adding the filling. It makes the crust less soggy. Two, is to add the main ingredients, in this case, spinach, cheese and peppers to the crust and pour the egg/cream mixture on top, rather than adding them to the egg/cream mixture and then pouring it into the crust. They get more evenly distributed which means each bite and each person gets something of everything.
While the pie crust is baking, crumble about 3/4 cup of feta cheese, chop the leftover cooked spinach (about one cup) and the roasted red peppers (about one half cup), into bite size pieces.
Take the crust out of the oven, let it cool for about ten minutes and then add the spinach, cheese and peppers.
In a mixing bowl add 3 large eggs and about 3/4 cup of half and half…you can also use milk but I think the half and half or even cream gives a better consistency.
A good sprinkling of salt and pepper
And for good measure I add a generous handful of Parmesan cheese.
Mix everything together and pour over the spinach mixture.
Bake in a 375 degree oven for about 30 minutes or until the filling is set and slightly browned.
Friday Freebies-Planners
In Friday Freebies on June 22, 2012 at 5:28 pmI can always do with some help getting organized and staying on track with my to-do list.
If that sounds like you too, here’s a site that offers free planners-
The CSA Box-Week 2
In csa box on June 21, 2012 at 6:12 pm
I’m really enjoying preparing meals around what’s in the CSA boxes. Week 2 contained strawberries, romaine lettuce, cilantro, dill, red chard, Sugar Ann snap peas, Chioggia beets, Spring Asian turnips and kohlrabi. Most of the items I used as part of a salad or side dish. And yes, hate to admit it but the strawberries were so good, I ate them all as a mid-afternoon snack. They were smaller than the ones you see at the store but packed a lot more taste.
I hadn’t eaten fresh peas since I grew up in England and it was a trip down memory lane. I’d always helped my grandmother take them out of the shells and we’d eat a few, okay, more than a few, in the process. She’d put the remaining ones in boiling salted water along with a spring of mint, take them off the heat and then drain them straight away. The mint gives them a refreshing flavor and when I cooked these the same way, they reminded me of a summer’s day in England.
Two new to me items were the Spring Asian turnips and the Kohlrabi. For me turnips mean a fall veggie that’s used in stews but these were more like radishes. I’d seen Kohlrabi in the produce department but never bought any.
It’s only been two weeks and there five things I’ve learned-
One-the reason must of us aren’t eating enough fruts and veggies these days is because the ones you find at the supermarket don’t taste as good as they used to. Try some of these organic varieties and you’ll eat more.
Two-If you’re going to spend more money buying organic, make them the star of the meal. For example, today red chard is the main ingredient in enchiladas I’m making for dinner, recipe courtesy of our CSA farm.
Three-Joining a CSA is the perfect way to learn what’s in season in any given week and hence what’s cheaper to buy.
Four-This is the best way I know how to try new to you foods without too much risk of wasting your money. We get to test things I don’t usually or have never purchased before. If we don’t like it, no big deal.
Five-It makes you think more creatively about putting together a low cost meal worked around what’s on hand. I think most us forget that’s how our grandparents used to cook!
It’s Meatless Monday-Lentil and Mint Salad
In Meatless Mondays on June 18, 2012 at 1:40 pmOne of my all time favorite cookbooks is The Cafe Brenda cookbook by Brenda Langton and Margaret Stuart. It’s now tattered, has splashes of this and that on it, but it will always be one of my keeper books. A few weeks ago I was sent a copy of a new cookbook by Langton and Stuart called The Spoonriver Cookbook. I read cookbooks like I do any other book and this one has great sounding recipes and beautiful photographs. While it contains meat, poulty and fish recipes, many are vegetarian. So I thought I’d ask if I could share one with you for a Meatless Monday feature. So here is the Lentil and Mint salad. I made it a couple of days ago and yes, it’s all gone. Each time I went to the fridge I took another spoonful. It’s cool, tasty, and perfect for summer eating. Even if you’ve never eaten lentils or put mint in a salad before, I say give this one a try because you won’t be dissapointed. And I’m ready to make another batch.
If you’re interested in a copy of the cookbook here’s a link-http://www.amazon.com/Spoonriver-Cookbook-Brenda-Langton/dp/0816676283/ref=sr_1_1?s=books&ie=UTF8&qid=1340026231&sr=1-1&keywords=the+spoonriver+cookbook
Lentil and Mint Salad
Lentils are a terrific source of protein. Their rich taste and quick cooking time make them a great choice for a meal designed around a legume. We prefer a simple brown lentil for this. French lentils are also very good but can take a little longer to cook; red lentils don’t work for this recipe. Add a half cup of feta or fresh goat cheese and some olives if you like. Serve the salad on a bed of lettuce with bread for a great meal.
1 cup lentils
3 tablespoons olive oil
½ cup diced onion
1 stalk celery, diced (1/3 cup)
1 carrot, diced (½ cup)
1 tablespoon red wine vinegar
½ teaspoon salt
Freshly ground pepper
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint
Feta or chèvre cheese (optional)
Olives (optional)
Sort through the lentils to make sure there are no little stones in them. Rinse the lentils well and then place them in a saucepan with 4 cups water. Bring the water to a boil; then turn down the heat and simmer until the lentils are tender, about 35 minutes, longer if needed.
Heat 1 tablespoon of the oil in a sauté pan. Sauté the onions for 3 to 4 minutes. Add the celery and carrots and continue cooking until they are tender, about 5 minutes.
When the lentils are done, toss them with the vinegar, salt, and pepper. Add the remaining 2 tablespoons of olive oil and stir well. Stir in the sautéed vegetables, parsley, mint, and feta and olives, if using. Taste the salad and add more salt or pepper as needed.
Serves 4 to 6
The CSA Box-Week One
In csa box on June 15, 2012 at 1:55 pm
I’m the sort of cook who looks through recipes and sales flyers and then works out what meals I’ll make for the week. Doing it the other way around, ingredients first and then making a decision, I thought would take some adjustment. However, when I picked up the first box from the CSA share we’d bought this year I was excited about all the things I could try and create.
Box number one contained field greens, spinach, lettuce, garlic scapes, asparagus, rhubarb, oregano and garlic chives and radishes.
The field greens were eaten for salad, the same with the lettuce and radishes. I do in fact, have some leftover and I’m using it instead of bread for tuna and egg salad ‘sandwiches’. Something different and light now the weather is warmer.
One of my favorite ways to eat asparagus is oven roasting it. I tossed it together with some olive oil, salt and pepper and roasted it for about 15 minutes. I think it pairs well with just about anything.
The rhubarb…I have to say I haven’t bought or eaten any for years. I used my grandmother’s recipe and made a rhubarb and ginger crumble. It reminded me that something delicious doesn’t have to cost a lot of money. Many deserts are made from inexpensive ingredients and this one is a great example. Just use any crumble topping recipe and here I chopped the rhubarb and cooked it with a couple of tablespoons of chopped fresh ginger, one half cup of brown sugar and a cup of water until it was tender.
I mentioned on Monday that I hadn’t used garlic scapes before. I sauteed them and have been using them throughout the week. They’re going into a meatloaf today.
The spinach is the best I’ve ever seen and I usually saute that but this time decided to steam it and it turned out perfectly. I think this is how I’ll cook spinach from now on. I do have some leftover which I’ll be using in a feta and spinach quiche…look for that one in an upcoming Meatless Monday feature.
Last but not least herbs. I probably don’t have to tell you that they’re one of the best ways to add flavor without spending lots of money. One of my favorite things is the garlic and herb cheese spread you can buy at the supermarket. Drawback is you don’t get a lot and it’s almost $5. So I thought with the garlic chives I’d try making my own. It’s simple, just an eight ounce package of cream cheese, some pepper, about four tablespoons of the chopped garlic chives…more if you like garlic, and some milk. Just put everything into a food processor. You can taste test it and see if you need more garlic or pepper. This is wonderful spread on toast and served with a salad.
The oregano I decided to use in some homemade bread. I also added some cheese too.
I still have some herbs left over and will probably use them up this weekend or even dry them for future use.
It’s a Great Month for Sales
In Georgine Saves Blogs on June 12, 2012 at 2:21 pmThis month Georgine tells us all about June sales….
June is the month for Father’s Day, graduations, weddings, and the beginning of summer fun! With that in mind the sales will be pretty great! Believe it or not, swimsuits will already be reduced. Look for sales in stores and online that offer not only price reductions but free shipping too. Lingerie is always a hot item but keep your eyes and ears opened for Victoria’s Secret’s semi-annual sale and stock up. If you see something that you can use for a holiday present, it’s never too early to save.
Father’s Day (6-17) brings out all types of tools and garden products from do-it-yourself to relaxation sales. Even if you don’t need a gift, you’ll get some great buys. Always remember, many stores will price match for the exact item. If you see something, but the store is not convenient to you, bring the proof of the advertised price to another store in your area. They just may match the price (call ahead to find out their policy) and you’ll saved gas too! Also, many stores will honor competitor’s coupons on the same item. It can’t hurt to try.
If Dad is more of a techie there are bargains galore at stores like CompUSA and Best Buy. Many offer free shipping too which is a nice plus.
For your June (or any other month) bride The Knot offers so many discounted wedding favors, reception decorations, invitations and all types of stationery needs and accessories as well as bridal party gifts. They have sales in addition to their great prices year round.
In the supermarket, combine your coupons with sales on ice cream, popsicles, soda, bottled water, and iced tea mixes and bags. It is also Dairy Month so cheese and milk products will go on sale.
Summer sporting goods will be at great prices to make way for the football season and other fall sports. You’ll get discounts on baseball gear and apparel too so plan ahead for the World Series and you’ll be ready for the big game.
Keep cool and enjoy the sun!
It’s Meatless Monday-Veggie and Bean Tacos
In Meatless Mondays on June 11, 2012 at 3:37 pmLast week I picked up the first box from the CSA program we signed up for. (More about it later). I cook a lot and took cooking classes for four years, so there aren’t too many new to me items. However, one did get my attention and that’s garlic scapes. Here’s a photo of them and yes, they look a lot like green snakes.
Our CSA box contains a newsletter telling us about each of the contents so I was eager to learn about this one. Seems that these are the flowering stalks of the garlic bulb that comes up from the ground in spring. Best thing is they don’t go to waste because you can eat them just like garlic. I chopped and sauteed them and then used them in this week’s Meatless Monday recipe which features TVP.
It’s short for texturized vegetable protein and isn’t very expensive. I bought my first batch in the bulk bin section of my local co-op but you can even buy it online for even less…more about this later too.
All it needs is reconstituting which I’ve found works best in the microwave. Rule of thumb is 1 cup of TVP to 1 cup of water or broth, cover with plastic wrap and pull it tight across a microwave safe bowl and cook for five minutes. The plastic wrap balloons up and seems to be the key to cooking this item perfectly.
1 cup TVP
2 cups of vegetable broth (divided)
1 box (of ten) taco shells (I used Ortega Whole Grain)
1 small onion, chopped
1 clove of garlic 0r garlic scapes, chopped
1 teaspoon smoked paprika
1 tablespoon chili powder…more if you like the tacos hot
1/2 teaspoon cumin
pinch of oregano
pinch of salt
1/2 cup refried beans
sour cream, cheese, salsa and lettuce and tomatoes for topping
Serves 3-4
Reconstitute the TVP as described above.
In a skillet add some oil and cook the onion and garlic until slightly softened. Add the TVP and also all the spices and stir together.
Add 1/4 cup of broth and let the liquid soak in before adding another 1/4 cup and repeat until it’s all gone, and the ingredients have soaked up all the liquid.
Spread each inner side of the taco with some refried beans and then spoon in about 1/4 cup of the TVP mixture.
You can serve this as is and let everyone add their own toppings like lettuce, cheese, sour cream or salsa.
