Via: TED
For the Love of Food
This blog is a document of one family and their commitment to give more attention and focus to the food they eat. They seek to foster a better relationship with food and make increasingly better choices.
TwitterFacebookFlickrPicasa
Search My Posterous
Subscribe
CSA Week 23 - 2010
Baskets getting smaller, but only a week left in the CSA so I guess that is to be expected.
Elevator Brewery & Draught Haus
CSA Week 22 - 2010
This week: Chinese cabbage, greens, Swiss chard, radishes, potatoes, eggs, green bell peppers, and acorn squash.
Third & Hollywood
Crustless Swiss Chard Quiche
Crustless Swiss Chard Quiche
recipe courtesy Recipezaar1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
4 eggs
1 cup skim milk
salt
pepperPreheat oven to 375 degrees. Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used a Mexican 4 Cheese Blend (1 cup), Fontina (1 cup), and freshly shaved Parmesan (1/2 cup). Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Serves 8.
Made this the other night in a muffin pan so that we could customize some of the ingredients for the children.
Spicy Stir-fry Chinese Cabbage
Made this last night. Added some pork to it and it was great.
Ingredients:
- 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
- 1 large garlic clove
- 2 green onion (spring onions)
- 2 tablespoons vegetable or peanut oil, for stir-frying
- 2 - 3 teaspoons chile paste, according to taste
- 1 tablespoon Chinese rice wine, dry sherry, or white wine
- 1/2 teaspoon salt
- 1/4 cup water
- 1 teaspoon sugar
- 1 - 2 teaspoons soy sauce, optional
- 1 teaspoon cornstarch mixed in 4 teaspoons water
Preparation:
1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
CSA Week 18 - 2010
Squash, eggs, potatoes, bell pepper, green tomatoes, radishes, kale(?), and lots of mixed greens.
CSA Week 17 - 2010
Pork Medallions with Parsnips and Grapes
Ingredients
- 2 teaspoons extra-virgin olive oil (EEVO)
- 6 ounces pork tenderloin cut into 3/4 inch-thick slices
- coarse salt and ground pepper
- 3 small parsnips, peeled and sliced 1/4 inch thick
- 1 cup seedless red grapes
- 1 teaspoon fresh rosemary leaves, minced
Directions
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serv with parsnips, grapes, and pan juices.
Search, share, and cook your recipes on Mac OS X with SousChef!
