Well, the post for last week just didn’t make it to the blog. Sorry. I started it three times, but the pressure to study for final exams, finally hit and I just had to do it. But… I’m through!!! And that means more time for all the things that have been put off, which this week has included, but isn’t limited to home gardening, children's playdates, end-of year dance performance, consultations for eye surgery, baking goodies, mother-daughter knitting lessons, picnics, cooking and, now, blogging!
First, because I now realize that I almost enjoy pictures of food as much as the food itself, here’s some samples of things made that didn’t get the privilege of being blogged about.
Secondly, ok, here are some things that I have been chewing on ALL week and now must be said:
1. 1. If you haven’t already done so, get up right now (seriously, don’t put it off ‘til the end of this post) and go cut the greens from your root vegetables. Those turnips, beets, carrots, and radishes have a pretty amazing shelf life for a veggie, but only if its not losing moisture and its rigidity through those attached leaves. You can keep the greens. Just detach them.
2.
2. Speaking of greens… what about those carrot tops? I want to use everything utterly possible, so I’ve done a little research on the lesser popular portion of the rabbit’s delight, and I’ve come to the conclusion that MINE will be best put to use in the compost pile. There is some debate over this subject. While recipes using the carrot tops abound, there are those in non-culinary circles who insist that carrot tops contains certain toxins. Considering the abundance of other nutrient-rich, flavorful greens in my CSA share, I have chosen to be a chicken and not take my chances with the carrot top. I don’t profess to be an expert on this opinion, so do your own research, but MY carrot tops will be fine nitrogen matter in the compost pile.
3. 3. Speaking of composting… do it. Your plants will be so much happier for it, and next time you go to prepare a flower bed, you won’t have to run off Home Depot for topsoil, fertilizer, mulch, yada yada… you’ll have it all right there in your compost pile for free. I’m sure there are plenty of ways to complicate and sophisticate the whole process, but in a nutshell, all you have to do is toss your non-animal, biodegradable waste in a pile, and BAM! Composting begun. For more thorough instructions see: Composting 101
4. 4. So, we’re starting to see some more familiar veggies like carrots, broccoli, squash. These are all things that we’d see as a “steamed vegetable medley” on a typical restaurant menu, and I imagine many of us have also duplicated it at home. Hooray for quick and easy cooking methods! But have you tried roasting? It’s equally as easy, but in my opinion, provides a more concentrated, deeper flavor. It’s also my go-to cooking method for when I’m given a vegetable I’m not very familiar, for example, beets and kohlrabi made their debut on my dinner table in roasted form. Here’s a link to get you started, if you’ve never roasted before: Roasted Vegetables (just insert your own veggies if you don’t have the ones in the recipe)
Whew! Since I’ve got all that off my chest, now, I will get to this week’s meal planning:
Chinese Chicken Salad with Red Chile Peanut Dressing: Haven’t made this before, but the ingredients are right up my alley. Only, I’m going to tweak it to conform to what I have on hand. Here’s the link: Chinese Chicken Salad with Red Chile Peanut Dressing
Local veggies used: Lettuce & snow peas
Braised greens with beans and cornbread: Incredibly southern, I know, but its so good and it makes a hearty (inexpensive) meat-less dinner
Local veggies used: Kale and/or any other greens that need to be used up
Broiled/grilled fish with roasted broccoli and radishes: This is a really quick and easy dinner. I’ll save it for a night that I know I’ll be short on time. Serve with rice or bread.
Local veggies used: radishes & broccoli
Grilled polenta with julienned vegetable sauté: This is a pretty one. Pictures will be posted when I make it. You can make your own polenta or use the store-bought kind. I will pair this either a grilled meat or grilled portobello.
Local veggies used: squash/zucchini, carrots
And for those who wanted my coconut soup recipe from a week ago. Here it is:
Coconut Soup: The Michelle-ified version. Serving size: 3 main dish servings
Ingredients:
14oz can of coconut milk
1 cup chicken broth
½ lb. very thin-sliced chicken breast
1 lime, zest and juice
3 T fish sauce (this is absolutely necessary. do not omit. its found in the ethnic aisle of the grocery)
1 T sugar
½ - 1 cup sliced mushrooms
1 cup other veggies, sliced (I like snow peas, red bell pepper, and onion)
Cooked rice or noodles
cilantro, rough chopped
scallions, chopped (optional)
Stir fry the chicken in a little oil in a 5-quart pot. Add the other vegetables, and briefly stir-fry. Add the coconut milk, broth, fish sauce, zest and lime juice, and sugar. Bring to boil, and it’s ready. To serve, pour over a serving of rice or noodles and top with cilantro and scallions.
Hint: to get the chicken slices super thin, don't let it defrost all the way (assuming you're pulling it from the freezer). Let it get to the point where it's still frozen but you can press it down a bit in the center. Slicing it when it's at this point allows you to get those slices really, really thin.
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