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Proof that you can stir fry anything with no experience!

June 21, 2011

I have to admit, while my CSA friends are more cooking-inclined, I’m far too lazy at the end of the work day to put much effort into anything I make. But this particular evening, I knew I was going out of town and that my plethora of vegetables wouldn’t last. What was I going to make with radish, bok choy, spring onions, snap peas, rainbow chard, and some not so local baby carrots? STIR FRY!

Basically I just chopped the shit out of everything and followed a simple stir fry recipe online minus the meat. Heated up some vegetable oil and added the vegetables in order of longest-to-shortest cook time. As a stir fry virgin, I didn’t have any of the necessary ingredients to make a proper sauce, but have no fear! I am the queen of makeshift substitutions. No chicken stock or boullion? Yeah, I just added some water and some extra salt. No sesame seed oil? I added some olive oil and pre-made peanut sauce. Threw in some lemon juice, some sweet chili sauce, red pepper flakes, and mixed that concoction up!

Thank God Kyle has a rice cooker because that made life so much easier.

I have to admit the sauce was a little too tart (probably should have used a bit less lemon juice), but the next day I mixed it with some (GASP!) Mrs. Knorr’s teriyaki noodle side and that sauce evened everything out and made for a great leftover shake up dinner.


Spaghetti Squash

December 6, 2010

So for the first time (ever!), I cooked some spaghetti squash last night!  I wasn’t sure what exactly to do with it and I have ton leftover, but maybe you all might have some ideas…

Last night, I baked poked it with lots of holes, stuck in a pan and baked it for about 1.5 hours at 375.  When it was done, I cut it in half and scooped out of all of the “spaghetti.”  I then topped it with salt and pepper and tomato sauce.  Just like spaghetti but without the carbs…

I was thinking tonight of topping with olive oil and some grated sheep’s milk cheese that I got at the farmer’s market yesterday.   Has anyone ever tried this?

Goat Cheese and Leek Quiche

December 6, 2010

I made this yummy quiche for our dinner, but it is actually pretty easy.

2 large leeks

6 oz. goat cheese

4 eggs

1/2 cup heavy cream

3/4 cup milk (recipe said whole but I used skim)

Salt and pepper

Olive oil

Crust (I used a deep-dish store-bought one)


Cut the leeks in half and slice the white and light green parts into thin slices.  Sautée the leeks until tender in olive oil (approx 10 minutes).  In the mean time mix together eggs, cream, milk, and salt and pepper.  (I also think some fresh parsley might be a nice addition).  When leeks are done, spread evenly over the pre-baked crust (I pre-baked for about 10 minutes) and then top with crumbled goat cheese.  Pour egg mixture over the top until about a 1/4 inch below the top of the crust.  Bake for about 40 minutes at 375 (or until a toothpick comes out clean).

So easy and sooo yummy!

Sweet Potato and Pepper Quesadillas

November 3, 2010

It is CSA night and I love the feeling of impromptu entertaining. I just love the concept that people feel welcome enough to pop by my place for glass of wine and a bite to eat while we catch up about the week. To me, this is the Community part in Community Supported Agriculture. So I made some sweet potato and anji dulce (also called sweet habanero peppers) quesadillas for Kim and Kaylee. They went very well with our tempranillo and stories.

  • 1 large sweet potato
  • 5 small sweet habanero peppers
  • vegetable oil
  • curry powder
  • salt and pepper
  • 6 small flour tortillas
  • cheddar cheese
  • salsa (I used peach salsa, which is really more like a chutney)

Pierce the sweet potato and microwave for 10 minutes (turn after 5). Scoop out flesh and discard skin. Slice and saute the peppers with a dash of vegetable oil. Mash sweet potato with peppers. Add curry powder, salt and pepper and mix. Spoon 1/3 of mixture on to a small taco sized tortilla, top with a few thin slices of cheddar and cook in a dry skillet over medium-high heat. Serve with salsa.


October 6, 2010

I have been thinking about the concept of home a lot in the last few days. What does it mean to put down roots and let them be intertwined with others? DC is a place of shallow roots. So what does lasting community look like in a place that is this transient? I am not sure yet. But this evening, the way I am coping is by spending a long time plotting and a little time preparing a meal.

Potatoes and Greens: a classic comfort food for me-

  • 1 lb fingerling potatoes
  • 5 oz greens (I used dandelion greens and spinach)
  • Garlic
  • 1 spoonful of ricotta
  • 1 Tbsp olive oil
  • red pepper flakes
  • salt and pepper

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 25 minutes or until the potatoes are done. Chop dandelion greens, removing tough stems. Braise greens for 10 minutes. Drain and return to pan. Add olive oil, the spinach and the garlic. Saute for less than 2 minutes. When potatoes are done, drain them and return them to the pot. Mash with a potato masher or fork. Add the greens, spoonful of ricotta (if you have it), red pepper flakes and S/P. Mix and be comforted.

Roasted Eggplant with Garlic

October 6, 2010

We get a lot of eggplants in the CSA and I frequently forget about adding them to other things. So I just decided to prepare them so I can easily use them later. I cut 8 slits in each eggplant and stuffed each with a sliver of garlic. Line a baking tray with either parchment paper or foil. Then roasted them in the oven on 400 degree for about 30 minutes. It has a lovely charred flavor , which adds good depth to the dish. They should be very soft when done and you can scoop out the middles to use in other dishes, like spreads.


October 6, 2010

Panzenella is one of my all time favorite foods. I could eat it nothing but bread and tomatoes for days and be very happy.

Heat 1 Tbsp. olive oil in a pan. Tear about a 2 cup of bread into small pieces and cook in pan until crisp and toasted. Add a chopped clove of garlic and stir. Place in a bowl and top with 1-2 roughly chopped large tomatoes. Chop fresh basil and layer on top of the tomatoes. Top with a squeeze of lemon juice and S/P. Press down on tomatoes to release juices. Mix together and enjoy!