CSA Goodies February 4, 2012

What did we get this week!?

1. Mustard Greens (they are a special variety, I forgot the name)
2. Napa Cabbage
3. Broccoli
4. Romaine Lettuce
5. Cilantro
6. Celeriac (we picked double of this so we have 4!!)
7. Chioggia Beets
8. Yellow Onions
9. Burdock Root

Slutty Brownies

Let’s take a break from the healthy food and dig into this recipe that I found on Pinterest the other day. Frankly I saw the name and decided that based on name alone, this recipe had to be made ASAP! I can’t take any credit for the recipe but had to post it because it is fun, a little different, and just what a mom’s night out called for!

Let me summarize the recipe for you. Layer of chocolate chip cookies, layer of oreo style cookie, layer of brownie. How could that be bad!? I think you could make it with your favorite of these style recipes but I can vouch for this combination.

If you check out Gabby’s post (who I got the recipe from), you will see her squares are crisp and precise. I cut my brownies while hot and gooey – they were delicious! But not as pretty. What follows is Gabby’s recipe almost exactly – just reshuffled. Enjoy!

For the Cookie Dough layer:

• 1 c unsalted butter (at room temp)
• 1/2 c brown sugar
• 1 1/2 c white sugar
• 2 eggs
• 2 1/2 t vanilla extract
• 2 1/2 c flour
• 1 t salt
• 1 t baking soda
• 1 t baking powder
• 2 c semi-sweet chocolate chips – 1 regular package

1. Pre-heat the oven to 350 degrees. Line the bottom of a 9×9 baking pan with foil and then spray with a layer of baking spray.
2. Cream together the butter and sugars in a mixer.
3. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
4. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
5. Fold in the chocolate chips.
6. Layer 1/2 of the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
   (I really do not recommend eating the cookie dough raw. With a spoon. No matter how good you think it is. Your thighs won’t appreciate it. Uh, for real.)

For the oreo layer:

•  1 package of Oreo style cookies – I used a non-HFCS style of course

1.  Layer oreo cookies on top of the cookie dough.

For the Brownie layer:

• 8 T unsalted butter
• 1 1/4 c white sugar
• 3/4 c cocoa powder
• 1/2 t salt
• 2 t vanilla extract
• 2 eggs
• 1/2 c  flour

1. In a medium sauce pan, melt the butter over medium heat.
2. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
3. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
4. Add the flour and continue to mix. Set batter aside.
5. Pour the brownie batter on top of the oreo layer and make sure it’s even.
6. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Two extra, but very random thoughts:  First, cut your nails short before pushing the cookie dough into the pan. Dough in nails is gross. Second, go paint your nails red while your brownies bake. Red nails & slutty brownies are a natural combo. Enjoy!

Miso Soup

I fully admit, for me this was a recipe of oppportunity. I had all these ingredients on hand and was desperate to use the bok choy that was on its last leg. I didn’t have a full pound of bok choy so I added some chopped spinach to the bok choy leaves. Be flexible! You may not happen to have miso and tofu in your fridge, but it’s worth getting the miso at least to be able to make this simple meal on a week night that you need a flavorful, warming soup that isn’t too heavy.

I’ve never made miso soup before this week. I have had it numerous times at Japanese restaurants but never considered making it at home. I’ve been pouring through Mark Bittman’s The Food Matters Cookbook and came across a miso soup recipe. Great – I have miso, I have tofu, I have bok choy – perfect!

And it is! You can easily do this with a bit of fish instead of tofu (he recommends 8oz of salmon, mackerel or other wild fish). I had tofu and can highly recommend this simple preparation including the 5-spice powder. This recipe comes together quickly, was a hit with my kids, and is a great way to use bok choy or other simple greens.

Ingredients:

• 4-8 oz soba noodles (I personally think 4 is enough, Bittman recommends 8 – use what you like)
• 8 oz firm tofu
• 1 T vegetable oil
• 1 tsp 5-spice powder
• 1/3 c. miso (any type – the darker in color the stronger it is)
• 1 pound bok choy, separate stems and leaves, stems should be chopped, leaves finely sliced
• 8-16 oz. chopped mushrooms (optional – I just used a half carton I had left over)
• sesame seeds and chopped scallions for topping

1. Cut tofu into long strips, brush lightly with vegetable oil and gently sprinkle with salt, pepper, and 5-spice powder. Season on both sides (or season the second side when you flip the tofu over). Cook under a hot broiler for about 5 minutes per side. This may take longer or shorter depending on the type of broiler you have, distance to the heat, etc. Watch it fairly closely. Once cooked, chop into cubes and keep for topping soup.
2. At the same time, bring a large pot of water to a boil and salt generously. Cook soba noodles about 4 minutes (or as directed on package). Do NOT overcook. Reserve 2 cups of the cooking liquid when you drain. After draining put soba noodles in ice cold water to chill.
3. In same pot, add the 2 c of reserved soba noodle water and 1 qt of fresh water and bring to a boil.
4. Put miso in a small bowl, add about 1 c of almost boiling water from pot. Whisk until miso paste is disolved and smooth.
5. Add bok choy stems to pot of boiling water, cook approximately 1 minute. Add the bok choy leaves, mushrooms, and simmer for 3-5 minutes until bok choy is silky.
6. Lower heat to LOW and add miso and water combination and the soba noodles. Warm through (about 1 minute) then serve topped with tofu cubes, scallions, and sesame seeds.

Fenugreek Chicken

Fresh and herby fenugreek has never crossed my path before. Which really is a shame because it fun to figure out how to use it!

Many of the recipes I found using fresh fenugreek are Indian in nature or roots. Which generally suits me fine because we adore Indian spices and food – even if we don’t cook it very frequently at home. However lovely it would have been, and Indian Dal wasn’t quite what we had in mind last week. (Check out this post for photos of the fresh fenugreek herb & a delicious looking recipe)

I already had a roaster chicken divided into pieces (I buy these regularly at Sprouts). I planned on smearing the chicken over and under its skin with a butter fenugreek combination and roasting it, but Brad wanted to grill it on the Green Egg. It had a delicious, smoky flavor from the Green Egg, but in the end I think roasting the chicken with fenugreek would let you taste it a bit more.

If you can find fresh fenugreek – give this a try! I used the leftovers for a curried chicken salad.

1. Let a few tablespoons of butter come to room temperature.
2. Chop up about a 1/2 to 1 cup of fenugreek leaves. Combine with the butter.
3. Rinse the chicken and dry well with paper towel. Smear the chicken both over and under its skin with the butter mixture.
4. Roast as you prefer, probably about 425 for about 30 minutes. Feel free to baste the chicken a few times.

1. Fenugreek spiced grilled chicken (updated with link to recipe)
2. Roasted purple potatoes
3. Celery Root Soup (recipe coming soon)
4. Lentil Soup with taku choy (based on this recipe from Heidi Swanson – be sure to top with a poached egg & make that saffron yogurt)
5. Socca with fenugreek spiced mushrooms and green garlic (recipe coming soon)
6. Green garlic was also sprinkled liberally in chicken salad, on salmon covered bagels, and eggs

We still haven’t used the bok choy, and Brad is working on a turkey bolognese using that special chinese celery right now. Lots of delicious recipes to report back on.

CSA Week of January 28,2012

Today at our CSA pick up we gathered:

1. Broccoli
2. Broccolini
3. Swiss Chard
4. Watercress
5. Carrots
6. Chioggia Beets
7. Sweet Potatoes
8. Shallots
9. Butternut Squash
10. Brussel Sprouts
11. Blood Oranges*
12. Honey Tangerines*

We adore Chioggia beets and are so excited to have some – you rarely see these in a store. They are so gorgeous when you cut them open with red and white rings.

The shallots are particularly adorable and teeny. She gave us a whole basket full so I’ll be sautéing and frying those up a bunch over the next few weeks.

Watercress is such a seasonal item that I know I enjoy it but can’t say I have much experience with it. I am really looking forward to finding a fun way to use it though.

This looks like another great week of veggies!

*not pictured, we bought these extra – they are from south Texas

Margaux and the Purple Potato

Margaux loves all things purple so when saw purple potatoes at the CSA pick up on Saturday, it wasn’t even a question that we would be taking some home.

Frankly I wasn’t thrilled. Sometimes purple potatoes are too starchy and they don’t cook as I expect them to. Even so – they are always cool – so they’ve always got that going for them. I didn’t feel like mashing them, so roasting felt like the right alternative.

Roasted potatoes are one of those things that – done right – are impossible to beat! My favorite way to roast potatoes is to get the oven HOT, cut them into approximately 1-inch cubes, toss them in a generous amount of olive oil, salt & pepper, and give them time. So that is what I did.

Roasted Purple Potatoes

Oh – you want more of recipe!?  OK here goes – really it’s so easy!

1. Heat the oven to 425 or 450. Let it heat for about 30 minutes at least – you want it nice and hot!
2. Toss cubed potatoes in a generous tablespoon or two of olive oil. Sprinkle with a teaspoon of salt and pepper.
3. Spread on a baking sheet – preferably stone or cast iron. If you use a cast iron skillet, you can get it hot in the oven while you heat it up.
4. Stir each 15 minutes, trying to flip over potatoes. Cook approximately 45 minutes or until potatoes are nicely crisp and brown! Time may vary!!

CSA stands for Community Supported Agriculture. I’ll post more about CSAs soon, but if you are not familiar, it is a way to buy produce directly from a farm. Your support their growing season and share in the production from the farm. It is an amazing way to get truly fresh produce, as well as support local agriculture. Another benefit is that you often get to try produce you have not encountered before. So it helps you to be a more adventurous eater which Brad and I enjoy!

We decided to join Cold Springs Farm CSA. The farm is located in Weatherford (west of Ft. Worth) the owner, Beverly Thomas, has developed a really great distribution method. She sets up a food “drop” in Ft. Worth each Saturday. You show up to gather your produce – Beverly gives everyone the first 5 same items then you get to pick the next 5 items you want. It’s really a great idea!

Yesterday we went to pick up our first batch of veggies for the winter season. What a haul!!

click image to see full size

Here is the list of items we picked up yesterday – the first 5 are the ones Beverly chose:

• Green Garlic
• Baby bok choy
• Taku choy
• Chinese celery
• Fenugreek – fresh!
• Purple potatoes
• Celeriac (Celery Root)
• Garlic
• Japanese sweet potato
• Dried Anasazi Beans

There was also had a table full of fresh fruits from south Texas, preserves & honey for sale, and a Texas lamb rancher representative (more on this later), and great local bakery selling a few goodies. This is such a cool way to run a CSA and we are really excited about the seasons to come.

Tuna & Tomato Pasta Sauce

Not only is this pasta sauce adult & kid friendly, but it’s a great way to get healthy fish into anyone’s diet! In addition, it can be made almost entirely with pantry staples. Plus it’s quick and simple to prepare – so add this one to your list of good fall back options for weeknight dinners.

The most important thing about this recipe is using the best tuna you can find – that doesn’t mean the most expensive – but the most delicious. Tuna in olive oil tends to be of a higher quality and that is what I prefer to buy and use. No matter what type or style of tuna you decide to use, adjust the seasonings at the end and enjoy a delicious pasta dish!

A note on quantity – this recipe will make about 2 cups of sauce. Feel free to double the recipe and play with ratios, it is a fairly forgiving recipe!

Ingredients:

• 1 T olive oil
• 1 small chopped onion
• 1 garlic clove, chopped
• 1 can of chopped or diced tomatoes (plain, fire roasted, with garlic, etc. anything goes but avoid green chile type additions)
• 1 T tomato paste
• 1/2 t balsamic vinegar
• 1/2 t sugar (optional)
• 1/4 – 1/2 t mixed herbs (mixed italian spices, thyme, herbs de provence, etc.)
• 2/3 can of tuna (preferably tuna in olive oil) drained & flaked
• 2 T cream cheese

1. Heat olive oil in a sauce pan over medium to med-high heat. Add onion and garlic. Saute about 5 minutes until soft.
2. Add all other ingredients except tuna and cream cheese. Cook over medium heat uncovered for about 12 minutes, stirring often.
3. Reduce heat to low, add flaked tuna and heat through.
4. Stir in cream cheese until melted, remove from heat.

This sauce keeps very nicely for a few days in the fridge. I have also frozen it in cubes for the baby with no problem.

Based on a recipe from First Meals by Annabel Karmel.

Yesterday we traveled to Portland and after landing I had my brother take us by New Seasons which is a fabulous grocer in the Portland area.  I picked up a bunch of fruits & veggies so I could make Margaux some food.  She tends to really enjoy Swiss Chard, so last night she got to try polenta & I added swiss chard to it.  She was a huge fan! The best thing about this recipe is its perfect for old & young alike, a great way to eat polenta & get more greens!

Swiss Chard Recipe:

• Wash & trim the leaves off one bunch of swiss chard.  Tear or chop the leaves and place into a glass container with a lid.  Add about 2 tablespoons water.  Cover and microwave for ~3 minutes.  Stir and microwave 1 more minute if needed.
• Remove and add everything to a blender.  Blend until finely chopped and smooth.
• For Margaux I add this puree directly to many dishes.  You can also freeze it if you do not want to use it all at once.  This can be added to adult dishes as well.  You will be shocked at what a small amount of puree this makes from such a big bunch of leaves!

Polenta:

• Bring 2 cups of water to a boil.  Add a generous pinch of salt.  Sprinkle in 1/2 cup of polenta.  Stir constantly and lower heat to low/med-low.
• Keep stirring and keep heat high enough to gently simmer the polenta.
• Polenta will cook in approximately 20 minutes – give or take.  It is best to stir nearly constantly.
• Remove from heat and mix in desired seasonings.  Good choices are: salt, pepper, butter, Parmesan cheese, spices, etc.
• For Margaux I added a small amount of salt, pepper, and a pat of butter.  Then I spooned out her portion and added a big tablespoon of swiss chard puree.

Perfect for kids of all ages!