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Archive for the ‘Recipes’ Category

Gussied-up ramen

Today we had ramen noodles with two eggs and some veggie parts:

Tuscan kale stems, Shiitake stems, and garlic

I sauteed the veggies in a little peanut oil before adding them to the soup. During the last minute of cooking, I stirred in the two eggs, beaten.

Here’s the fairly good-looking result.

Sadly, it’s not as good as it looks. Shiitake stems I’ve used in stir-fries with heavy sauce, and the sauce covers the bitterness of the stems. Not so with ramen soup.  Other mushroom stems are fine, but Shiitakes are too bitter. Next time, they’ll join the compost pile, and I’ll use some of the dried oyster mushrooms from the freezer instead.

Other than that, the soup was okay, although I wish I’d chopped the kale finer. It was hot soup on a cold winter afternoon, and we ate all of it.

I plan on doing more ramen soup experiments. Usually when I think of vegetable soup, I think of an afternoon’s undertaking making a whole stockpotful. This is a nice way to have a bowl or two of vegetable soup with some random vegetable pieces.

 

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So storing the basil in water on the counter hasn’t  worked so well for me.

My leaves never perked up as this site suggested they would. Explanations for failure include 1) I didn’t trim the stems the first time before putting them in water, and 2) it’s chilly in my house because we’ve held off turning on the heat.

The bad news is I have to use up the basil in the next few days. The good news is I have to use up the basil in the next few days.

About half of the basil, we had in tomato-basil pasta for lunch. Here’s the basic recipe for two.

Tomato-basil-Parmesan pasta

  • Start water for pasta.
  • Heat 2 or 3 tablespoons of olive oil on medium low. Add a crushed clove of garlic and cook for about 15 minutes. When the clove is a little brown around the edges, remove it.
  • Add pasta to the boiling water.
  • Carefully add a cup of roughly chopped tomatoes to the oil. If you just toss them in, you might get spit on. Add a dash or two of salt.
  • While the tomatoes cook, chop a handful of fresh basil leaves.
  • Drain the pasta and dump it in a bowl. Pour the tomatoes and oil on top of the pasta and mix well. Then add the basil and top with grated Parmesan.
  • Serve immediately to hungry campers.

 

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Last night, Chris and I had a supper of broiled eggplant with goat cheese, fresh tomato, and basil.

I followed this recipe except I cut ¼ inch instead of ¾ inch rounds (whoops!) and used basil in place of all the other herbs.

Tomato, basil, and goat cheese - oh, my!

(more…)

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Muffin-sized mini-cobblers!

For a few weeks, I made peach muffins with the beautiful peaches from my CSA share. (Chris and I aren’t big fans of the fresh peach.) But then I started getting a hankering for cobbler. I wanted to combine the convenience of muffins with the yumminess of cobbler. After browsing through some recipes, I didn’t see any reason one couldn’t make muffin-sized mini-cobblers. This week, I finally did it.

I started by defrosting some chopped peaches and plums from last month. (more…)

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The idea

Sunday, I pulled out all the vegetables I’d frozen over the last several months and made vegetable stock. I left a couple of bags of blanched green beans, a bag of chopped celery, and a bag of corn. Everything else got thrown in the pot.

The ingredients

The frozen assembly consisted of spinach, kale, beet greens and stems, green beans, celery scraps, Shiitake and oyster mushroom stems, Swiss chard stems, and fennel.

I also added some chopped onion and garlic cloves.

For stock, onions don’t need to be peeled or chopped. However, this onion had some powdery mold on its outermost layer, so I didn’t have a choice.

The process

First, I browned the vegetables in batches. The problem with frozen vegetables, however, is there’s a lot of moisture to get through before you get any browning action. Maybe I’ll defrost and drain them next time. And possibly roast them in the oven instead of on the stove.

Second, the more-or-less browned veggies got tossed in the stock pot, which was then filled three quarters full of water.

After bringing it to boil, I let the pot simmer for about an hour. Then I strained the stock and put it back in the pot to cook uncovered until it had boiled down to half as much. It’s easier to store concentrated stock.

To freeze the stock, I poured it into ice cube trays. (more…)

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1. Watermelon salad

The combination of watermelon, sweet onion, feta cheese, mint, and vinaigrette makes a perfect summer side dish.

I’ve also read you can sub in other melons like cantaloupe and honeydew for the watermelon, but I haven’t tried that yet. I will say that this salad is best eaten the same day. If you have more melon than you can eat in a meal, just keep the ingredients separate and mix them before the next serving.

2. Grilled watermelon (more…)

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My plums from last week became individual plum upside down cakes from Simply Recipes.

First, I sliced the plums.

Then I peeled them. Probably should have reversed these two steps. (more…)

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