June 27, 2012
Breakfast:
Nada.
Lunch:
Off the wagon meal at the Tabasco sauce factory in Avery Island: crawfish corn maque choux
Dinner:
Another off the wagon meal from Parkway Bakery: caprese po-boy and sweet potato fries with ketchup
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: -2
Wednesday, June 27, 2012
Eat Local Challenge: Day 26
June 26, 2012
Breakfast:
None
Lunch/Dinner:
Roasted fairytale eggplant and grape tomatoes in balsamic vinegar, olive oil, pepper and local salt over local brown rice.
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: 0
Breakfast:
None
Lunch/Dinner:
Roasted fairytale eggplant and grape tomatoes in balsamic vinegar, olive oil, pepper and local salt over local brown rice.
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: 0
Eat Local Challenge: Day 25
June 25, 2012
Breakfast:
Nil.
Lunch/Dinner:
Half off-the-wagon meal at Domenica. I didn't realize that the Eat Local Challenge dish was going to be $28, so since we were there during happy hour, I got the eggplant pizza instead for $7.50. The waitress said that the majority of the ingredients they use are local, so I thought figured that I put my best food forward on this one without having to not order a meal.
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: 0
Breakfast:
Nil.
Lunch/Dinner:
Half off-the-wagon meal at Domenica. I didn't realize that the Eat Local Challenge dish was going to be $28, so since we were there during happy hour, I got the eggplant pizza instead for $7.50. The waitress said that the majority of the ingredients they use are local, so I thought figured that I put my best food forward on this one without having to not order a meal.
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: 0
Eat Local Challenge: Day 24
June 24, 2012
MY BIRTHDAY!!!
Breakfast/Dinner:
Finished off the leftover blueberry cornbread
Snack:
Ginger and satsuma snoball at Hansen's -- I was really craving a snoball after going on a nature walk at the Jean Lafitte Barataria Preserve in 90+ degree heat!
Dinner:
Another off-the-wagon meal with friends at Pho Noi Viet - spring rolls and shrimp bun
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: 0.5
MY BIRTHDAY!!!
Breakfast/Dinner:
Finished off the leftover blueberry cornbread
Snack:
Ginger and satsuma snoball at Hansen's -- I was really craving a snoball after going on a nature walk at the Jean Lafitte Barataria Preserve in 90+ degree heat!
Dinner:
Another off-the-wagon meal with friends at Pho Noi Viet - spring rolls and shrimp bun
Non-local food items: Popcorn, Diet Coke, sour patch kids, snoball
Off the Wagon Meals Left: 0.5
Eat Local Challenge: Day 23
June 23, 2012
Breakfast:
Leftover blueberry cornbread!
Lunch:
Local grits with local salt and a few plums
Dinner:
Off-the-wagon meal at a Thai restaurant in Covington -- spring rolls with masaman curry and Thai iced tea. Later went out for an Irish ale.
Non-local food items: popcorn, Diet Coke, sour patch kids
Off the Wagon Meals Left: 1.5
Breakfast:
Leftover blueberry cornbread!
Lunch:
Local grits with local salt and a few plums
Dinner:
Off-the-wagon meal at a Thai restaurant in Covington -- spring rolls with masaman curry and Thai iced tea. Later went out for an Irish ale.
Non-local food items: popcorn, Diet Coke, sour patch kids
Off the Wagon Meals Left: 1.5
Saturday, June 23, 2012
Eat Local Challenge: Day 22
Late Night Snack:
Jason and I went to see the midnight showing of Disney Pixar's 'Brave' and I fell pretty to the corporate junk food system and indulged in popcorn, soda, and Sour Patch Kids. >.< =D
Breakfast/Lunch:
Local grits with seasoned with local salt and a few local plums.
Dinner:
Made a second attempt at stuffed local patty pan squash, which went a lot better than my attempt on Day 2, probably because I didn't use under-cooked beans! I used instead local grape tomatoes, onion, green pepper, garlic, salt, and shredded Asiago cheese with not-so-local ground cayenne pepper, thyme, oregano, and sage leaves. I also made some blueberry cornbread to go on the side! I used local blueberries, sugar, and salt, but the egg, cornmeal, flour, baking soda, and baking powder weren't local.
Non-local foods for the week: Popcorn, Sour Patch Kids, Diet Coke
Off the Wagon Meals Left: 2.5
Jason and I went to see the midnight showing of Disney Pixar's 'Brave' and I fell pretty to the corporate junk food system and indulged in popcorn, soda, and Sour Patch Kids. >.< =D
Breakfast/Lunch:
Local grits with seasoned with local salt and a few local plums.
Dinner:
Made a second attempt at stuffed local patty pan squash, which went a lot better than my attempt on Day 2, probably because I didn't use under-cooked beans! I used instead local grape tomatoes, onion, green pepper, garlic, salt, and shredded Asiago cheese with not-so-local ground cayenne pepper, thyme, oregano, and sage leaves. I also made some blueberry cornbread to go on the side! I used local blueberries, sugar, and salt, but the egg, cornmeal, flour, baking soda, and baking powder weren't local.
 |
| Blueberry cornbread and stuff patty pan squash! |
Non-local foods for the week: Popcorn, Sour Patch Kids, Diet Coke
Off the Wagon Meals Left: 2.5
Eat Local Challenge: Day 21
June 21, 2012
Breakfast:
Nil.
Lunch:
Leftover pizza and salad from Day 20.
Dinner:
Semi-off the wagon dishes at Three Muses. They only had one completely local dish, but almost all of their dishes incorporate local ingredients.
 |
| Official Eat Local Dish: Heirloom tomato gazpacho w/ crostini with Ryal's farm feta cheese |
 |
| Gnocchi with ratatouille, spinach, and feta cheese |
 |
| Peach and blueberry cobbler with buttermilk ice cream |
Non-local Foods for the Week: Rotel, pizza dough, couscous, apple
Off the Wagon Meals Remaining: -0.5
Wednesday, June 20, 2012
Eat Local Challenge: Day 20
June 20, 2012
Breakfast:
Nada.
Lunch:
Leftover couscous salad and red cabbage.
Dinner:
We had homemade pizza, with the wheat dough and pizza sauce both made from scratch. It was quite a process (well, compared to popping a frozen pizza in the oven), so this post obviously warrants a photo series.
I followed this recipe for the pizza crust, using the whole wheat flour from Carenco, LA and local salt and sugar. The olive oil, yeast and white flour weren't local. While the dough was resting I started the tomato sauce, which was pretty simple. I blanched about 2 pounds of local heirloom tomatoes in order to peel them, and while they were boiling I chopped up the herbs.
 |
| Local basil, rosemary, and garlic |
 |
| Tomato sauce simmering on the stove! |
It took Jason and me a while to figure out how to shape and stretch the dough, but we finally figured it out. I forgot to take photos of him tossing the dough in the air. =( He was a lot better at it than I was.
Then we spread out the sauce; the amount was *perfect* for the size of the pizza.
 |
| Starting the pizza assembly process... |
 |
| The pie right before going into the oven... |
 |
| ...and after! |
 |
| Veggie pizza slices + Salad |
Non-local foods for the week: Rotel, pizza dough, couscous, apple
Off the Wagon Meals Left: 0
Tuesday, June 19, 2012
Eat Local Challenge: Day 19
June 19, 2012
Breakfast:
Nada.
Lunch:
Leftover red beans and rice from last week.
Dinner:
I made a cucumber salad with local cucumbers, red onion, salt, and sugar and not-so-local vinegar and black pepper. We also had a black bean couscous salad with Camellia brand black beans, local green pepper, yellow onion, and salt with not-so-local couscous, crushed cumin, olive oil, and vinegar. Finally, we had a red cabbage dish with local red cabbage and salt with not-so-local vinegar, black pepper, and Braeburn apple.
I've come to the conclusion that it's really hard for me to make dishes that are 100% local, but I can get pretty close! The vinegar in my pantry is getting pretty low, so soon it'll be time to get some Steen's Cane Vinegar!
Non-local foods for the week: Rotel, pizza dough, couscous, apple
Off the Wagon Meals Left: 0
Eat Local Challenge: Day 18
June 18, 2012
Breakfast:
Nada.
Lunch:
Leftover Moros y Cristianos and roasted vegetables from Day 19.
Dinner:
Jason and I went to Ancora Pizzeria and Salumeria for dinner, and it was really good! We started off with roasted zucchini and yellow squash with garlic and stuffed peppers with ricotta and anchovies. The flash on my phone's camera completely washed out the photo, so it doesn't do the meal justice at all, but it was delicious nonetheless!
I got the Eat Local dish, which was a panzanella salad with Creole tomatoes, locally grown cucumbers, and house made bread. I ate a little bit of Jason's Bianca pizza, only because I was still hungry and the waiter said everything was local except for the dough.
Then afterward we got dessert at La Divina Gelateria and I got the blueberry basil gelato -- yummy!
Non-local foods for the week: Rotel, pizza dough
Off the Wagon Meals Left: 0
Sunday, June 17, 2012
Eat Local Challenge: Day 16
June 16, 2012
Breakfast:
Nothing!
Lunch:
Off-the-wagon meal: spinach and artichoke dip and chips with a portobello sandwich at Caesar salad Abita Brew Pub. Jason, my friend, Emily, and I spent the day at the Louisiana Bike Festival in Abita Springs!
Dinner:
Made a dish with local eggplant, tomato, and onion. Used local salt and not-so-local crushed cumin, coriander, and black pepper.
Non-local foods for the week: TBD
Off the Wagon Meals Left: 0
Eat Local Challenge: Day 17
June 17, 2012
Breakfast:
Off-the-wagon meal of roasted garlic and spinach quiche and blueberry ginger muffin at Satsuma Cafe. I met up with some friends for breakfast and when we got there the power was out so we couldn't order any of their other dishes.
Lunch:
None. Though I decided to bake some wheat rolls using the same recipe as I used for hamburger buns for Day 12. I just divided the dough into 16 parts instead of 8 and it worked well. I ate mine with ginger pear butter from White Wood Farms, while Jason spread some butter on his.
Wheat rolls minus two that Jason snagged before I could take a picture
Dinner:
Roasted local potatoes, eggplant, and green peppers with local rosemary and raw cane sugar and not-so-local balsamic vinegar and olive oil. I tossed the veggies together with the rosemary, salt, black pepper, and olive oil. Then roasted the potatoes in the oven for a half-hour. Immediately after, I tossed the remaining veggies with balsamic vinegar and a little bit of sugar and let it sit until the potatoes were done. I added the them to the potatoes and roasted for another 30 minutes. The eggplant and green pepper really absorbed the balsamic vinegar this way.
We also had an adaptation of Moros y Cristianos using local rice, salt, onion, garlic, and Camellia brand beans that I had cooked on Day 12. The non-local ingredients were thyme, bay leaves, ground cayenne pepper, and canned Rotel. Had another wheat roll with apple cider butter from White Wood Farms and washed it down with some Abita Golden Ale.
Yummy!
Non-local foods for the week: Rotel
Off the Wagon Meals Left: 0
Saturday, June 16, 2012
Eat Local Challenge: Day 15
June 15, 2012
Breakfast:
Zilch.
Lunch:
Oyster po-boy and crawfish. Today was my last day at my internship so the office had a nice lunch for us.
Dinner:
None. The lunch was pretty heavy and the po-boy was rather big, so I wasn't particularly hungry for dinner.
Non-local foods for the week: TBD
Off the Wagon Meals Left: 1
Breakfast:
Zilch.
Lunch:
Oyster po-boy and crawfish. Today was my last day at my internship so the office had a nice lunch for us.
Dinner:
None. The lunch was pretty heavy and the po-boy was rather big, so I wasn't particularly hungry for dinner.
Non-local foods for the week: TBD
Off the Wagon Meals Left: 1
Eat Local Challenge: Day 14
June 14, 2012
Breakfast:
Fresh peach juice! Each cup contained juice from 3 local peaches. It was really tasty and had the consistency of a smoothie.
Lunch:
Leftover black bean burgers and homemade wheat buns with arugula and red onion from Day 12.
Dinner:
Off-the-wagon meal at Fox and the Hound in Elmwood Mall. Spinach and artichoke dip with basil and mushroom pizza.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine, orange juice, cupuacu juice
Off the Wagon Meals Remaining: -1
Breakfast:
Fresh peach juice! Each cup contained juice from 3 local peaches. It was really tasty and had the consistency of a smoothie.
Lunch:
Leftover black bean burgers and homemade wheat buns with arugula and red onion from Day 12.
Dinner:
Off-the-wagon meal at Fox and the Hound in Elmwood Mall. Spinach and artichoke dip with basil and mushroom pizza.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine, orange juice, cupuacu juice
Off the Wagon Meals Remaining: -1
Eat Local Challenge: Day 13
June 13, 2012
Breakfast:
Nothing.
Lunch:
Leftover red beans and rice from Day 11.
Dinner:
Eat Local Dish from Cafe Carmo: Pecan-smoked, Des-Allemands Creole catfish served over Haitian “Pickles” and a slaw served with crispy lavash and spicy sweet corn mirliton relish. I also washed it down with cupuacu juice since I was already way off the wagon with my non-local foods for the week. The cupuacu had an interesting flavor. Kind of fruity, but also had a cocoa, chocolate-like hint to it.
The dish was pretty good, though Jason and I concluded that our meals were a tad overpriced for the portion sizes.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine, orange juice, cupuacu juice
Off the Wagon Meals Remaining: 0
Breakfast:
Nothing.
Lunch:
Leftover red beans and rice from Day 11.
Dinner:
Eat Local Dish from Cafe Carmo: Pecan-smoked, Des-Allemands Creole catfish served over Haitian “Pickles” and a slaw served with crispy lavash and spicy sweet corn mirliton relish. I also washed it down with cupuacu juice since I was already way off the wagon with my non-local foods for the week. The cupuacu had an interesting flavor. Kind of fruity, but also had a cocoa, chocolate-like hint to it.
The dish was pretty good, though Jason and I concluded that our meals were a tad overpriced for the portion sizes.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine, orange juice, cupuacu juice
Off the Wagon Meals Remaining: 0
Tuesday, June 12, 2012
Eat Local Challenge: Day 12
June 12, 2012
Breakfast:
Null.
Lunch:
Leftover mashed potatoes, cucumber salad, and corn on the cob from Day 9.
Dinner:
Black bean burgers on top of homemade whole wheat hamburger buns. I used Camellia brand black beans and local onion, salt, and basil. The bread crumbs, black pepper, and oregano were already in my pantry, and I forgot to add the garlic powder. As for the hamburger buns, the sugar, salt, and whole wheat flour were local, but everything else was from my pantry.
Except, I lied. Jason and I literally have been going on an egg hunt the last week: Crescent City Farmers Market on Thursday, Hollygrove Market on Saturday, and Hollygrove Market today. All three times they were out, so I said screw it. We made a considerable enough effort to find local eggs. Jason bought local beef at Hollygrove today to make up for it.
The one totally awesome thing about this bun recipe (besides the fact that it received the Jason stamp of approval) is that it doesn't require twelve billion hours to rise before throwing in the oven. The recipe called for 10 minutes, though I probably let is rest for closer to 20-30 while waiting for the beans to cook.
I also dressed the black bean burgers with some local arugula and red onion. The burger as a whole was a tad dry since I didn't take the time to come up with a local sauce or spread (maybe an arugula pesto next time?). Since I was already off the wagon with respect to my non-local food allowances, I decided to wash it down with some orange juice.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine, orange juice
Off the Wagon Meals Remaining: 0
Breakfast:
Null.
Lunch:
Leftover mashed potatoes, cucumber salad, and corn on the cob from Day 9.
Dinner:
Black bean burgers on top of homemade whole wheat hamburger buns. I used Camellia brand black beans and local onion, salt, and basil. The bread crumbs, black pepper, and oregano were already in my pantry, and I forgot to add the garlic powder. As for the hamburger buns, the sugar, salt, and whole wheat flour were local, but everything else was from my pantry.
Except, I lied. Jason and I literally have been going on an egg hunt the last week: Crescent City Farmers Market on Thursday, Hollygrove Market on Saturday, and Hollygrove Market today. All three times they were out, so I said screw it. We made a considerable enough effort to find local eggs. Jason bought local beef at Hollygrove today to make up for it.
Getting ready to go into the oven!
The one totally awesome thing about this bun recipe (besides the fact that it received the Jason stamp of approval) is that it doesn't require twelve billion hours to rise before throwing in the oven. The recipe called for 10 minutes, though I probably let is rest for closer to 20-30 while waiting for the beans to cook.
Twelve minutes later, they're nice and risen!
I also dressed the black bean burgers with some local arugula and red onion. The burger as a whole was a tad dry since I didn't take the time to come up with a local sauce or spread (maybe an arugula pesto next time?). Since I was already off the wagon with respect to my non-local food allowances, I decided to wash it down with some orange juice.
The final arrangement, topped off with the arugula and red onion
Non-local Foods for the Week: donuts, bagels, popcorn, white wine, orange juice
Off the Wagon Meals Remaining: 0
Monday, June 11, 2012
Eat Local Challenge: Day 11
June 11, 2012
Breakfast:
Two donuts from Blue Dot Donuts. Definitely not local, but they're super yummy!
Lunch:
Another donut. I went up to a gathering in the Northshore today, and the group had tacos for lunch. Since I don't have any off the wagon meals left, I opted to skip out.
Dinner:
I decided to honor the New Orleans tradition of Monday red beans and (brown) rice, though I didn't do my laundry while making them since I did that yesterday. I used Camellia beans and local onion and green pepper along with some not-so-local bay leaves. I haven't figured out if Tony Cacherie's is technically local, but I'll live in denial thinking that it is if it turns out not to be the case.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine
Off the Wagon Meals Remaining: 0
Breakfast:
Two donuts from Blue Dot Donuts. Definitely not local, but they're super yummy!
Lunch:
Another donut. I went up to a gathering in the Northshore today, and the group had tacos for lunch. Since I don't have any off the wagon meals left, I opted to skip out.
Dinner:
I decided to honor the New Orleans tradition of Monday red beans and (brown) rice, though I didn't do my laundry while making them since I did that yesterday. I used Camellia beans and local onion and green pepper along with some not-so-local bay leaves. I haven't figured out if Tony Cacherie's is technically local, but I'll live in denial thinking that it is if it turns out not to be the case.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine
Off the Wagon Meals Remaining: 0
Eat Local Challenge: Day 10
June 10, 2012
Brunch:
Made some local grits with local onion and not-so-local cheddar cheese that I needed to get rid of. Plus, wheat chapati using the same recipe as Day 8 + blueberry sauce -- with local wheat flour and local blueberries, of course!
Snack:
Jason and I went to see Prometheus, and I ended up getting popcorn, which wouldn't be so bad, but I already used up my 3 non-local foods for the week. Totally didn't realize it until after the fact. This challenge reminds me of Lent in a lot of ways.
Dinner:
A good friend of mine came over for dinner, and I made cucumber and red onion salad with fresh mint and sweet basil with mashed red potatoes and not-so-local buttermilk that I've been trying to get rid of and corn on the cob with not-so-local butter. I accidentally had some non-local white win with dinner -- another oops.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine
Off the Wagon Meals Remaining: 0
--
The cheese, buttermilk, and butter should be added (if not already on it) to the list of exempt non-local foods since I had them in my fridge before I started the challenge.
Brunch:
Made some local grits with local onion and not-so-local cheddar cheese that I needed to get rid of. Plus, wheat chapati using the same recipe as Day 8 + blueberry sauce -- with local wheat flour and local blueberries, of course!
Snack:
Jason and I went to see Prometheus, and I ended up getting popcorn, which wouldn't be so bad, but I already used up my 3 non-local foods for the week. Totally didn't realize it until after the fact. This challenge reminds me of Lent in a lot of ways.
Dinner:
A good friend of mine came over for dinner, and I made cucumber and red onion salad with fresh mint and sweet basil with mashed red potatoes and not-so-local buttermilk that I've been trying to get rid of and corn on the cob with not-so-local butter. I accidentally had some non-local white win with dinner -- another oops.
Non-local Foods for the Week: donuts, bagels, popcorn, white wine
Off the Wagon Meals Remaining: 0
--
The cheese, buttermilk, and butter should be added (if not already on it) to the list of exempt non-local foods since I had them in my fridge before I started the challenge.
Sunday, June 10, 2012
Eat Local Challenge: Day 9
June 9, 2012
Breakfast:
Leftover piece of wheat chapati and ginger-pear butter.
Lunch:
Nil. Saved my appetite for a wedding reception later on.
Dinner:
Jason and I went to a wedding, so I ended up using an Off the Wagon meal at the reception. However, it was catered by Cafe Hope, another awesome organization that trains youth for the food service and hospitality industry. I ate tossed salad, red beans and rice, roasted veggies, pumpernickel roll, shrimp pasta, fruit, and of course, cake!
Non-local Foods for the Week: donuts, bagels
Off the Wagon Meals Remaining: 0
Breakfast:
Leftover piece of wheat chapati and ginger-pear butter.
Lunch:
Nil. Saved my appetite for a wedding reception later on.
Dinner:
Jason and I went to a wedding, so I ended up using an Off the Wagon meal at the reception. However, it was catered by Cafe Hope, another awesome organization that trains youth for the food service and hospitality industry. I ate tossed salad, red beans and rice, roasted veggies, pumpernickel roll, shrimp pasta, fruit, and of course, cake!
Non-local Foods for the Week: donuts, bagels
Off the Wagon Meals Remaining: 0
Eat Local Challenge: Day 8
June 8, 2012
I survived Week 1 without making too many concessions! Let's see how Week 2 goes...
Breakfast:
Donuts and bagels. I went to the New Orleans Urban Congress "Right to the City" Day of Action and succumbed to the temptation of breakfast offerings.
Lunch:
They also served lunch of salad, white beans and shrimp, red beans and rice, and jamabalaya. Although they're local dishes, I doubt the ingredients were all local.
Dinner:
It was a long day at work and I didn't get home until 8:30 pm. I ate a local plum and made chapati using the wheat flour from Carencro, LA that was for sale at the ELC kick-off party. Topped it off ginger and pear butter from White Wood Farms in Mandeville, LA.
Non-local Foods for the Week: donuts, bagels
Off the Wagon Meals Remaining: 1
I survived Week 1 without making too many concessions! Let's see how Week 2 goes...
Breakfast:
Donuts and bagels. I went to the New Orleans Urban Congress "Right to the City" Day of Action and succumbed to the temptation of breakfast offerings.
Lunch:
They also served lunch of salad, white beans and shrimp, red beans and rice, and jamabalaya. Although they're local dishes, I doubt the ingredients were all local.
Dinner:
It was a long day at work and I didn't get home until 8:30 pm. I ate a local plum and made chapati using the wheat flour from Carencro, LA that was for sale at the ELC kick-off party. Topped it off ginger and pear butter from White Wood Farms in Mandeville, LA.
Non-local Foods for the Week: donuts, bagels
Off the Wagon Meals Remaining: 1
Thursday, June 7, 2012
Eat Local Challenge: Day 7
June 7, 2012
Breakfast:
Zilch.
Lunch:
Leftover white beans from Day 3 plus rice that I made with an electric skillet at work since we don't have a stove. For some reason I was unnecessarily proud of myself for my resourcefulness.
Dinner:
Diced yellow onion and anaheim peppers + chopped zucchini squash and eggplant sauteed with a crushed creole tomato (all local) in olive oil along with crushed cumin, coriander, garam masala, and local salt over a bed of brown rice. YUM!
Non-local Foods for the Week: Fruit Punch Crystal Light, oatmeal cookies, blueberrypie&peachicecream
Off the Wagon Meals Remaining: -1
--
Definitely going to try not to forget to take photos. Otherwise the blog is super-boring.
Also, apparently, anaheim peppers are chili peppers. Didn't know that when I rubbed my eye with my finger. OMGWTF burn.
Breakfast:
Zilch.
Lunch:
Leftover white beans from Day 3 plus rice that I made with an electric skillet at work since we don't have a stove. For some reason I was unnecessarily proud of myself for my resourcefulness.
Dinner:
Diced yellow onion and anaheim peppers + chopped zucchini squash and eggplant sauteed with a crushed creole tomato (all local) in olive oil along with crushed cumin, coriander, garam masala, and local salt over a bed of brown rice. YUM!
Non-local Foods for the Week: Fruit Punch Crystal Light, oatmeal cookies, blueberrypie&peachicecream
Off the Wagon Meals Remaining: -1
--
Definitely going to try not to forget to take photos. Otherwise the blog is super-boring.
Also, apparently, anaheim peppers are chili peppers. Didn't know that when I rubbed my eye with my finger. OMGWTF burn.
Wednesday, June 6, 2012
Eat Local Challenge: Day 6
June 6, 2012
Breakfast:
None. Again =(
Lunch:
Leftover okra from Day 2 and leftover roasted veggies from Day 4!
Dinner:
Local dish from High Hat Cafe: seared gulf fish with creamy, cheese stone-ground grits and marinated cucumbers and tomatoes. Topped it off by sharing a slice of blueberry pie and peach ice cream with Jason. Forgot photos again!
Non-local Foods for the Week: Fruit Punch Crystal Light, oatmeal cookies, blueberrypie&peachicecream
Off the Wagon Meals Remaining: -1
Breakfast:
None. Again =(
Lunch:
Leftover okra from Day 2 and leftover roasted veggies from Day 4!
Dinner:
Local dish from High Hat Cafe: seared gulf fish with creamy, cheese stone-ground grits and marinated cucumbers and tomatoes. Topped it off by sharing a slice of blueberry pie and peach ice cream with Jason. Forgot photos again!
Non-local Foods for the Week: Fruit Punch Crystal Light, oatmeal cookies, blueberrypie&peachicecream
Off the Wagon Meals Remaining: -1
Tuesday, June 5, 2012
Eat Local Challenge: Day 5
June 5, 2012
Breakfast:
None.
Lunch:
Tossed salad, tuna salad sandwiches, potato chips/crackers, and store-bought cake and cookies. I was visiting some folks that are long-term friends of the organization that I work for. I feel that it would have been bad form to deny their hospitality, so I indulged in another Off the Wagon meal =)
Dinner:
Boiled shrimp, crawfish, and corn on the cob. Plus some non-local oatmeal cookies =)
Non-local Foods for the Week: Fruit Punch Crystal Light, oatmeal cookies
Off the Wagon Meals Remaining: -1
Breakfast:
None.
Lunch:
Tossed salad, tuna salad sandwiches, potato chips/crackers, and store-bought cake and cookies. I was visiting some folks that are long-term friends of the organization that I work for. I feel that it would have been bad form to deny their hospitality, so I indulged in another Off the Wagon meal =)
Dinner:
Boiled shrimp, crawfish, and corn on the cob. Plus some non-local oatmeal cookies =)
Non-local Foods for the Week: Fruit Punch Crystal Light, oatmeal cookies
Off the Wagon Meals Remaining: -1
Monday, June 4, 2012
Eat Local Challenge: Day 4
June 4, 2012
Breakfast:
Nil. I want to either make or buy some local bread soon so I can try out some ginger pear butter from White Wood Farms that we got at Hollygrove Market last week.
Lunch:
Roasted veggie sandwich with "cowboy caviar" from Liberty's Kitchen, which employs local youth and teaches them food service and culinary skills. I scheduled a lunch meeting with a friend/colleague and picked the restaurant before I signed up for the challenge. I'm pretty sure the meal wasn't 100% local, but it supports a good cause!
Dinner:
Darnit! I forgot to take photos again today. I gave Jason instructions to roast local potatoes, zucchinis, and a Creole tomato (tossed with olive oil, local salt, and rosemary from outside our house) while I was at a meeting. When I came home, we ate that with leftover white beans and rice and smothered okra from the last two days.
I commended Jason for cooking today, to which he replied with a snort, "Yeah, if by cooking you mean throw something in the oven," or something of that nature. =)
Non-local Foods for the Week: Fruit Punch Crystal Light
Off the Wagon Meals Remaining: 0
--
I'm going to have to be in the red for "Off the Wagon" meals this week since tomorrow I'm driving up to visit some folks in Hattiesburg, MS for work and the hosts will likely prepare lunch for us. In an attempt to stick to the challenge, I'll carryover the balance into next week!
Breakfast:
Nil. I want to either make or buy some local bread soon so I can try out some ginger pear butter from White Wood Farms that we got at Hollygrove Market last week.
Lunch:
Roasted veggie sandwich with "cowboy caviar" from Liberty's Kitchen, which employs local youth and teaches them food service and culinary skills. I scheduled a lunch meeting with a friend/colleague and picked the restaurant before I signed up for the challenge. I'm pretty sure the meal wasn't 100% local, but it supports a good cause!
Dinner:
Darnit! I forgot to take photos again today. I gave Jason instructions to roast local potatoes, zucchinis, and a Creole tomato (tossed with olive oil, local salt, and rosemary from outside our house) while I was at a meeting. When I came home, we ate that with leftover white beans and rice and smothered okra from the last two days.
I commended Jason for cooking today, to which he replied with a snort, "Yeah, if by cooking you mean throw something in the oven," or something of that nature. =)
Non-local Foods for the Week: Fruit Punch Crystal Light
Off the Wagon Meals Remaining: 0
--
I'm going to have to be in the red for "Off the Wagon" meals this week since tomorrow I'm driving up to visit some folks in Hattiesburg, MS for work and the hosts will likely prepare lunch for us. In an attempt to stick to the challenge, I'll carryover the balance into next week!
Eat Local Challenge: Day 3
June 3, 2012
Breakfast:
Another fruit salad of peaches and blueberries! Yum!
Lunch:
Oysters from Drago's at the New Orleans Oyster Fest
Dinner:
Off the wagon meal: chips and dip, veggies from kabobs, (local) white beans and rice, Doberge cake
My friend Maria had a barbecue birthday party for her grandmother who turned 99 years old this weekend. Yes, as in she-was-born-in-1913 99 years old! Glad to have these off-the-wagon allowances -- though I actually brought the white beans and rice as a small mental gesture for my commitment to the challenge and to expand my food options since it was a barbecue (I'm a pescetarian).
Non-local Foods for the Week: Fruit Punch Crystal Light
Off the Wagon Meals Remaining: 1
--
I should probably start posting photos or something to make this blog more interesting. =)
Breakfast:
Another fruit salad of peaches and blueberries! Yum!
Lunch:
Oysters from Drago's at the New Orleans Oyster Fest
Dinner:
Off the wagon meal: chips and dip, veggies from kabobs, (local) white beans and rice, Doberge cake
My friend Maria had a barbecue birthday party for her grandmother who turned 99 years old this weekend. Yes, as in she-was-born-in-1913 99 years old! Glad to have these off-the-wagon allowances -- though I actually brought the white beans and rice as a small mental gesture for my commitment to the challenge and to expand my food options since it was a barbecue (I'm a pescetarian).
Non-local Foods for the Week: Fruit Punch Crystal Light
Off the Wagon Meals Remaining: 1
--
I should probably start posting photos or something to make this blog more interesting. =)
Saturday, June 2, 2012
Eat Local Challenge: Day 2
June 2, 2012
Breakfast:
I actually ate one today! Fruit salad with peaches and blueberries.
Lunch:
None. During my lunch break I went to Sankofa Farmer's Market for some produce and to take advantage of the ELC discount. I was hoping that they'd have some prepared food for sale that I could eat, but the food truck only had meat products. =(
Dinner:
Stuffed patty pan squash (sans celery) and smothered okra with popcorn rice
Non-local Foods for the Week: Fruit Punch Crystal Light
Off the Wagon Meals Remaining: 2
Rules Questions:
Referring back to my questions from yesterday, I've decided on items in my pantry/refrigerator that are fair game to be non-local unless I run out. This includes mainly includes dried spices, herbs, and "staple items":
Breakfast:
I actually ate one today! Fruit salad with peaches and blueberries.
Lunch:
None. During my lunch break I went to Sankofa Farmer's Market for some produce and to take advantage of the ELC discount. I was hoping that they'd have some prepared food for sale that I could eat, but the food truck only had meat products. =(
Dinner:
Stuffed patty pan squash (sans celery) and smothered okra with popcorn rice
Non-local Foods for the Week: Fruit Punch Crystal Light
Off the Wagon Meals Remaining: 2
Rules Questions:
Referring back to my questions from yesterday, I've decided on items in my pantry/refrigerator that are fair game to be non-local unless I run out. This includes mainly includes dried spices, herbs, and "staple items":
- sugar
- cinnamon
- oregano
- cayenne powder
- sage
- cumin
- coriander
- turmeric
- baking powder
- baking soda
- buttermilk
- butter
- thyme
- brown sugar
- bay leaves
- olive oil
- white vinegar
- soy sauce
- balsamic vinegar
- paprika
- celery seed
- corn meal
I also decided that my homemade cornbread from two days ago *would* count as 8 non-local food items (well, sans the items on the list above) -- because it's homemade and I have more control over the ingredients that went into it. However, if I purchase a prepared food item, it would count as one. This would be applied to meals in which I might make one all-local dish and get lazy and buy a non-local food to supplement (like a bread or salad).
Eat Local Challenge: Day 1
June 1, 2012
I'm participating in the NOLA Locavores Eat Local Challenge, which is a commitment to eating local foods during the month of June. I signed up to go with the Strict Level, which permits up to 3 non-local food items each week and up to 3 "off-the-wagon" meals each week. To keep myself somewhat accountable and to keep track of my exception allowances, I'll be documenting meals for the week.
Breakfast:
None. I know, I know. Breakfast is the most important meal of the day. I don't eat it that often, oh well.
Lunch:
Off-the-wagon meal. Great start to the ELC! =)
Leftover lasagna, mac and cheese, green beans, cornbread
Dinner:
Local blueberries and plums
I had an evening work-related event today and none of the food was local except for frozen blueberries, which a guest had brought. I ate a few plums as a dinner-snack when I got home.
Non-local Foods for the Week:TBA
Off the Wagon Meals Remaining: 2
I've started to do a little menu planning, and I'll probably make stuffed patty pan squash and roasted potatoes tomorrow and a ratatouille over pasta on Sunday for dinner.
--
Rule Questions:
I've been debating whether or not to allow myself to consume non-local items that I've already purchased., such as butter, olive oil, and spices. Although I'd like to adhere to the rules as much as possible, I don't want to buy additional local food items when I have perfectly good non-local items in my pantry/freezer. To avoid being wasteful, I've been considering allowing myself to use non-local herbs, spices, and other items until I run out of them. I know that some people are bending the rules a little bit on things like coffee (limiting to locally roasted and such), and I feel like this would be a somewhat reasonable bend as well.
I guess I'll be spending the first week or so pantry/fridge purging, which I probably should have done during the weeks leading up to the challenge.
Another rules question I've been debating is how to determine what is a "non-local food item" in the rules. For example, yesterday (May 31st - the day before the challenge), I made a blueberry cornbread with local blueberries, everything else was NOT local (buttermilk, corn meal, flour, salt, sugar, baking powder, baking soda, butter). If I ate that cornbread today, would it count as one non-local food item? Or would it count as eight?
I'm thinking the latter considering our starter kit came with a cup of local salt, and they were selling local wheat flour at the kick-off party last night. But the weak sauce in me wants to just count it as one.
I'm participating in the NOLA Locavores Eat Local Challenge, which is a commitment to eating local foods during the month of June. I signed up to go with the Strict Level, which permits up to 3 non-local food items each week and up to 3 "off-the-wagon" meals each week. To keep myself somewhat accountable and to keep track of my exception allowances, I'll be documenting meals for the week.
Breakfast:
None. I know, I know. Breakfast is the most important meal of the day. I don't eat it that often, oh well.
Lunch:
Off-the-wagon meal. Great start to the ELC! =)
Leftover lasagna, mac and cheese, green beans, cornbread
Dinner:
Local blueberries and plums
I had an evening work-related event today and none of the food was local except for frozen blueberries, which a guest had brought. I ate a few plums as a dinner-snack when I got home.
Non-local Foods for the Week:TBA
Off the Wagon Meals Remaining: 2
I've started to do a little menu planning, and I'll probably make stuffed patty pan squash and roasted potatoes tomorrow and a ratatouille over pasta on Sunday for dinner.
--
Rule Questions:
I've been debating whether or not to allow myself to consume non-local items that I've already purchased., such as butter, olive oil, and spices. Although I'd like to adhere to the rules as much as possible, I don't want to buy additional local food items when I have perfectly good non-local items in my pantry/freezer. To avoid being wasteful, I've been considering allowing myself to use non-local herbs, spices, and other items until I run out of them. I know that some people are bending the rules a little bit on things like coffee (limiting to locally roasted and such), and I feel like this would be a somewhat reasonable bend as well.
I guess I'll be spending the first week or so pantry/fridge purging, which I probably should have done during the weeks leading up to the challenge.
Another rules question I've been debating is how to determine what is a "non-local food item" in the rules. For example, yesterday (May 31st - the day before the challenge), I made a blueberry cornbread with local blueberries, everything else was NOT local (buttermilk, corn meal, flour, salt, sugar, baking powder, baking soda, butter). If I ate that cornbread today, would it count as one non-local food item? Or would it count as eight?
I'm thinking the latter considering our starter kit came with a cup of local salt, and they were selling local wheat flour at the kick-off party last night. But the weak sauce in me wants to just count it as one.
Wednesday, March 21, 2012
Sweet Potato and Swiss Chard Soup with Curried Coconut Milk
Adapted from: Stitch and Boots, serves 6-8
Date made: 3/20/2012
1 medium onion, diced
1 1/2 lbs sweet potatoes, chopped in 1-in pieces*
1 large bunch of kale, stems separated from leaves, each cut into 1-in pieces*
1 quart of water
1 pint of coconut milk
2 Tbsp canola oil
1″ piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 tsp. whole cumin seeds, ground or crushed
1 tsp. whole coriander seeds, ground or crushed
1/2 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
Salt, to taste
Cooked white rice, optional
In a soup pot on medium heat, saute the onions in the olive oil until they sweat, about 5-10 minutes. Add Swiss chard stems, garlic, and ginger.
Cook for a couple of minutes with the onions, stirring frequently, then add the water to the pot and turn the heat up until it comes to a boil.
Lower heat to medium-low, add the sweet potatoes, coriander, cumin, pepper, and turmeric, and cover the pot.
Simmer until sweet potatoes are tender, about 15-20 minutes. Then add Swiss chard leaves, stir well and cover.
Cook until the kale is well-cooked, about five minutes. Serve with white rice.
Date made: 3/20/2012
1 medium onion, diced
1 1/2 lbs sweet potatoes, chopped in 1-in pieces*
1 large bunch of kale, stems separated from leaves, each cut into 1-in pieces*
1 quart of water
1 pint of coconut milk
2 Tbsp canola oil
1″ piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 tsp. whole cumin seeds, ground or crushed
1 tsp. whole coriander seeds, ground or crushed
1/2 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
Salt, to taste
Cooked white rice, optional
In a soup pot on medium heat, saute the onions in the olive oil until they sweat, about 5-10 minutes. Add Swiss chard stems, garlic, and ginger.
Cook for a couple of minutes with the onions, stirring frequently, then add the water to the pot and turn the heat up until it comes to a boil.
Lower heat to medium-low, add the sweet potatoes, coriander, cumin, pepper, and turmeric, and cover the pot.
Simmer until sweet potatoes are tender, about 15-20 minutes. Then add Swiss chard leaves, stir well and cover.
Cook until the kale is well-cooked, about five minutes. Serve with white rice.
Probably would flip-flop the quantities of water vs. coconut milk next time, but otherwise a pretty tasty and filling dish.
African-style Stewed Kale
Adapted from: Bon Appetit, serves 2
Date made: 3/19/2012
1 Tbsp. unsalted butter
3 green onions, diced*
1 Tbsp. whole cumin seeds, crushed or ground
1 Tbsp. whole coriander seeds, crushed or ground
1 large tomato, diced*
1 bunch of kale, stems removed and chopped
1 tsp garlic powder
1 Tbsp. peanut butter
1 c. water
Salt and pepper, to taste
Cooked white rice
Heat unsalted butter in a large saute pan. Add onion and garlic powder and saute until soft. Stir in cumin and coriander, then tomatoes, kale, and water.
Cover and cook until kale is just tender, about 15 minutes. Stir in peanut butter, mix well, and saute for another 5-10 minutes.
Serve over white rice.
Date made: 3/19/2012
1 Tbsp. unsalted butter
3 green onions, diced*
1 Tbsp. whole cumin seeds, crushed or ground
1 Tbsp. whole coriander seeds, crushed or ground
1 large tomato, diced*
1 bunch of kale, stems removed and chopped
1 tsp garlic powder
1 Tbsp. peanut butter
1 c. water
Salt and pepper, to taste
Cooked white rice
Heat unsalted butter in a large saute pan. Add onion and garlic powder and saute until soft. Stir in cumin and coriander, then tomatoes, kale, and water.
Cover and cook until kale is just tender, about 15 minutes. Stir in peanut butter, mix well, and saute for another 5-10 minutes.
Serve over white rice.
Monday, March 12, 2012
Swiss Chard and Sweet Potato Gratin
Adapted from Smitten Kitchen, serves 4-6 (entree) or 8-10 (side dish)
Date made: 3/12/2012
1/4 cup butter
1 small onion, diced
2 lbs Swiss chard, leaves and stems separated, cut into 1-inch pieces*
Pinch of ground nutmeg
1 1/2 cups heavy cream or whole milk*
1 tsp garlic powder
2 tablespoons flour
2 medium sweet potatoes, peeled and cut into 1/8-inch thick rounds*
1/2 Tbsp. dried Italian parsley
1/2 Tbsp. dried ground thyme
Fine sea salt
Black pepper
1 1/4 cups grated Parmesan cheese
Preheat oven to 400°F, and grease a 9×13 baking dish.
Saute onion in 2 tablespoons butter in a large pot over medium-low heat, stirring until softened. Add chard stems, nutmeg, and salt and pepper to taste.
Cook, stirring, until vegetables are tender but not browned, about 8 minutes
Increase heat to medium-high and add chard leaves. Cook, while stirring, until all greens are wilted.
Combine cream or milk and garlic powder in small saucepan.
Bring to simmer and keep warm.
Melt two tablespoons butter in a medium heavy saucepan over medium heat.
Stir in flour, and whisk for one minute. Slowly whisk in warm cream/milk and boil while whisking for one minute. Season sauce with salt and pepper.
Spread half of sweet potatoes in the baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese.
Repeat with half of the greens mixture, and sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it.
Pour half of the sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs.
Pour the remaining sauce over the top of the gratin, and sprinkle with the last 1/4 cup of cheese.
Cover with aluminum foil and bake for about 30 minutes. Uncover and then bake for another 30 minutes or until the sauce is bubbly and the sweet potatoes are fork tender.
Broil for about 5 minutes to give the surface a golden color (optional), and let stand 10 minutes before serving.
I had sweet potatoes and swiss chard left from last week's Hollygrove box, so I gave Jason a list of 3 or 4 recipes to choose from to use the ingredients. Luckily, we had all the ingredients for the one that he picked! Taking advantage of what we had in our refrigerator, for the sauce I used 1 cup whole milk and 1/2 cup buttermilk (leftover from all the baking I've done the last couple weeks!).
I found that this recipe was a little labor intensive, like a lasagna, but it turned out super tasty. Jason doesn't really like the sweetness of sweet potatoes, I think that the herbs and seasonings helped cancel that out since it was no sweeter than baked or roasted carrots. I served it over some local brown rice to eat as an entree.
Date made: 3/12/2012
1/4 cup butter
1 small onion, diced
2 lbs Swiss chard, leaves and stems separated, cut into 1-inch pieces*
Pinch of ground nutmeg
1 1/2 cups heavy cream or whole milk*
1 tsp garlic powder
2 tablespoons flour
2 medium sweet potatoes, peeled and cut into 1/8-inch thick rounds*
1/2 Tbsp. dried Italian parsley
1/2 Tbsp. dried ground thyme
Fine sea salt
Black pepper
1 1/4 cups grated Parmesan cheese
Preheat oven to 400°F, and grease a 9×13 baking dish.
Saute onion in 2 tablespoons butter in a large pot over medium-low heat, stirring until softened. Add chard stems, nutmeg, and salt and pepper to taste.
Cook, stirring, until vegetables are tender but not browned, about 8 minutes
Increase heat to medium-high and add chard leaves. Cook, while stirring, until all greens are wilted.
Combine cream or milk and garlic powder in small saucepan.
Bring to simmer and keep warm.
Melt two tablespoons butter in a medium heavy saucepan over medium heat.
Stir in flour, and whisk for one minute. Slowly whisk in warm cream/milk and boil while whisking for one minute. Season sauce with salt and pepper.
Spread half of sweet potatoes in the baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese.
Repeat with half of the greens mixture, and sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it.
Pour half of the sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs.
Pour the remaining sauce over the top of the gratin, and sprinkle with the last 1/4 cup of cheese.
Cover with aluminum foil and bake for about 30 minutes. Uncover and then bake for another 30 minutes or until the sauce is bubbly and the sweet potatoes are fork tender.
Broil for about 5 minutes to give the surface a golden color (optional), and let stand 10 minutes before serving.
I had sweet potatoes and swiss chard left from last week's Hollygrove box, so I gave Jason a list of 3 or 4 recipes to choose from to use the ingredients. Luckily, we had all the ingredients for the one that he picked! Taking advantage of what we had in our refrigerator, for the sauce I used 1 cup whole milk and 1/2 cup buttermilk (leftover from all the baking I've done the last couple weeks!).
I found that this recipe was a little labor intensive, like a lasagna, but it turned out super tasty. Jason doesn't really like the sweetness of sweet potatoes, I think that the herbs and seasonings helped cancel that out since it was no sweeter than baked or roasted carrots. I served it over some local brown rice to eat as an entree.
Tuesday, March 6, 2012
Curried Collard Greens and Potatoes
Adapted from Perennial, serves 4
Date made: 3/5/2012
2 tsp turmeric
4 green onions, chopped*
3 large garlic cloves, chopped
2 tsp ground ginger
1/4 tsp ground cayenne pepper
5 Tbsp canola oil
2 tsp salt
2 tsp sugar
4 c. vegetable broth
1 bunch collard greens, destemmed and chopped*
5 medium red potatoes, chopped*
1/2 tsp. chili powder
Cooked jasmine rice*
Add green onions, ginger, cayenne pepper, turmeric, chili powder and 1 Tbsp each of canola oil and water into a small food processor bowl, and process until the ingredients turn into an orange paste.
Heat the remaining 4 Tbsp canola oil in a large, deep pan over medium-low heat. Add the curry paste and saute until fragrant, about 10 min.
Add the sugar, salt, and the vegetable stock, mix well, and bring to a simmer. While maintaining a simmer over low heat, add the chopped collard greens, and simmer for 25 min.
Add the potatoes and cook for 10-15 min more, tasting as you go to make sure the collard greens are done.
Serve over jasmine rice.
Obviously, the dish that I made has a completely different flavor profile than the original recipe since I replaced the shallots with green onions and neglected to include the lemongrass and coconut milk. This a was a classic case of "use what's in your fridge/pantry". However, the dish turned out fine, though the flavors were rather muted. I think it may have needed a little more cayenne pepper, ginger, and/or turmeric. I definitely want to be better prepared with some lemongrass and coconut milk for next time, since the original recipe sounds amazing (the photography probably helps, too!).
Date made: 3/5/2012
2 tsp turmeric
4 green onions, chopped*
3 large garlic cloves, chopped
2 tsp ground ginger
1/4 tsp ground cayenne pepper
5 Tbsp canola oil
2 tsp salt
2 tsp sugar
4 c. vegetable broth
1 bunch collard greens, destemmed and chopped*
5 medium red potatoes, chopped*
1/2 tsp. chili powder
Cooked jasmine rice*
Add green onions, ginger, cayenne pepper, turmeric, chili powder and 1 Tbsp each of canola oil and water into a small food processor bowl, and process until the ingredients turn into an orange paste.
Heat the remaining 4 Tbsp canola oil in a large, deep pan over medium-low heat. Add the curry paste and saute until fragrant, about 10 min.
Add the sugar, salt, and the vegetable stock, mix well, and bring to a simmer. While maintaining a simmer over low heat, add the chopped collard greens, and simmer for 25 min.
Add the potatoes and cook for 10-15 min more, tasting as you go to make sure the collard greens are done.
Serve over jasmine rice.
Obviously, the dish that I made has a completely different flavor profile than the original recipe since I replaced the shallots with green onions and neglected to include the lemongrass and coconut milk. This a was a classic case of "use what's in your fridge/pantry". However, the dish turned out fine, though the flavors were rather muted. I think it may have needed a little more cayenne pepper, ginger, and/or turmeric. I definitely want to be better prepared with some lemongrass and coconut milk for next time, since the original recipe sounds amazing (the photography probably helps, too!).
Sunday, March 4, 2012
Strawberry Scones
Taken from Confessions of a Tart, serves 6 to 8
Date made: 3/4/2012
1 c. strawberries, diced*
3 Tbsp. granulated sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp salt
6 Tbsp. butter, softened and cut into cubes
2/3 c. buttermilk*
Sprinkle 1/2 Tbsp. of sugar over strawberries and set aside.
Preheat oven to 400°F and line a cookie sheet with parchment paper.
Combine rest of the dry ingredients. Mix in butter, making sure it's evenly combined with the flour. Stir in strawberries, and then add buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate the dry ingredients (I actually had to add a little bit of buttermilk).
Be gentle so you don't break up the berries and don't overwork the dough.
Pat the dough into a circle about 3/4 to 1 inch thick. If any berries peek out, push them into the dough. Cut circle into 6 to 8 wedges, then transfer wedges to cookie sheet.
Leave at least 1/2 inch of space between each scone, and bake for 15 minutes.
Sprinkle with sugar and bake for 10-15 minutes more or until the surface of the scone is golden brown and springs back when you push it. Make sure you don't let the scones bake for too long, otherwise they will dry up!
The picture should speak for itself... ate one with vanilla ice cream -- yummy! Although the strawberries have been awesome by themselves, this is another great use of them via the recipe suggestions from Hollygrove!
Date made: 3/4/2012
1 c. strawberries, diced*
3 Tbsp. granulated sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp salt
6 Tbsp. butter, softened and cut into cubes
2/3 c. buttermilk*
Sprinkle 1/2 Tbsp. of sugar over strawberries and set aside.
Preheat oven to 400°F and line a cookie sheet with parchment paper.
Combine rest of the dry ingredients. Mix in butter, making sure it's evenly combined with the flour. Stir in strawberries, and then add buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate the dry ingredients (I actually had to add a little bit of buttermilk).
Be gentle so you don't break up the berries and don't overwork the dough.
Pat the dough into a circle about 3/4 to 1 inch thick. If any berries peek out, push them into the dough. Cut circle into 6 to 8 wedges, then transfer wedges to cookie sheet.
Leave at least 1/2 inch of space between each scone, and bake for 15 minutes.
Sprinkle with sugar and bake for 10-15 minutes more or until the surface of the scone is golden brown and springs back when you push it. Make sure you don't let the scones bake for too long, otherwise they will dry up!
The picture should speak for itself... ate one with vanilla ice cream -- yummy! Although the strawberries have been awesome by themselves, this is another great use of them via the recipe suggestions from Hollygrove!
"Caldo Verde"
Adapted from John Villa/Irene Sax, serves 4 to 6
Date made 3/3/2012
1 medium yellow onion, diced
2 cloves garlic, minced
3 large turnips, peeled and chopped
1/2 lb kale, julienned
1 c. vegetable broth
water
salt and pepper, to taste
In medium pot, heat olive oil over medium heat. Add onions and cook until they are tender and golden brown. Add garlic, and cook for a 2 minutes more.
Add turnips and vegetable broth and enough water to cover the vegetables. Bring the liquid to a boil and lower the heat to a simmer.
Cover and cook until the turnips are tender, about 15 minutes.
When the soup is cool enough to handle, puree it in a food processor or blender, and return to the pot. Bring the soup back to a boil and add the kale.
Simmer for a few minutes until the kale is tender. Season with salt and pepper and serve.
This recipe was suggested for this past week's Hollygrove box, and I wanted to save the potatoes for a another dish, so I figured I'd replace them with turnips. It's still a root vegetable, it has a similar texture as the potato, and it's a low-carb alternative for anyone who is concerned about any of that. Plus, it was included in this week's box, as well. I excluded the chorizo since I'm going veg for Lent this year, hence the quotation marks. However, for a vegetarian alternative, I think it was a pretty tasty soup!
Date made 3/3/2012
1 medium yellow onion, diced
2 cloves garlic, minced
3 large turnips, peeled and chopped
1/2 lb kale, julienned
1 c. vegetable broth
water
salt and pepper, to taste
In medium pot, heat olive oil over medium heat. Add onions and cook until they are tender and golden brown. Add garlic, and cook for a 2 minutes more.
Add turnips and vegetable broth and enough water to cover the vegetables. Bring the liquid to a boil and lower the heat to a simmer.
Cover and cook until the turnips are tender, about 15 minutes.
When the soup is cool enough to handle, puree it in a food processor or blender, and return to the pot. Bring the soup back to a boil and add the kale.
Simmer for a few minutes until the kale is tender. Season with salt and pepper and serve.
This recipe was suggested for this past week's Hollygrove box, and I wanted to save the potatoes for a another dish, so I figured I'd replace them with turnips. It's still a root vegetable, it has a similar texture as the potato, and it's a low-carb alternative for anyone who is concerned about any of that. Plus, it was included in this week's box, as well. I excluded the chorizo since I'm going veg for Lent this year, hence the quotation marks. However, for a vegetarian alternative, I think it was a pretty tasty soup!
Spinach and Mushroom Orzo
Taken from Kittencalskitchen, serves 8 as a side dish
Date made: 2/26/2012
3 garlic cloves, minced
1 medium onion, diced
1/2 lb shiitake mushrooms, stems removed and sliced*
1/2 lb spinach, washed*
3 c. vegetable broth
1 1/2 c uncooked orzo pasta
1/3 c freshly grated Parmesan cheese
salt, black pepper, and cayenne pepper, to taste
Heat about 1 Tbsp of olive oil in saucepan over medium-high heat. Add onion and mushrooms and cook until tender and golden brown, about 5 minutes.
Add garlic and cayenne pepper and cook for 2 minutes more.
Add spinach and mix together. Cook for 2 more minutes.
Add vegetable broth and bring to a boil, stirring constantly.
While stirring, add orzo, and reduce heat to low. Cover and simmer until orzo is tender, about 20 minutes. Remove from heat, and season with salt and pepper.
Sprinkle Parmesan cheese over the dish, and serve.
Date made: 2/26/2012
3 garlic cloves, minced
1 medium onion, diced
1/2 lb shiitake mushrooms, stems removed and sliced*
1/2 lb spinach, washed*
3 c. vegetable broth
1 1/2 c uncooked orzo pasta
1/3 c freshly grated Parmesan cheese
salt, black pepper, and cayenne pepper, to taste
Heat about 1 Tbsp of olive oil in saucepan over medium-high heat. Add onion and mushrooms and cook until tender and golden brown, about 5 minutes.
Add garlic and cayenne pepper and cook for 2 minutes more.
Add spinach and mix together. Cook for 2 more minutes.
Add vegetable broth and bring to a boil, stirring constantly.
While stirring, add orzo, and reduce heat to low. Cover and simmer until orzo is tender, about 20 minutes. Remove from heat, and season with salt and pepper.
Sprinkle Parmesan cheese over the dish, and serve.
Irish Soda Bread
Taken from Baking with Julia, (recipe)
Date made: 2/26/2012
4 c. unbleached all-purpose flour
1 tsp. baking soda
1 1/2 tsp. salt
2 c. buttermilk*
Preheat oven at 375°F and line a cookie sheet with parchment paper.
In a medium bowel, mix dry ingredients together. Add buttermilk while stirring until ingredients come together.
Turn the dough out onto a lightly floured surface and knead the dough gently.
Form the dough in a round shape, about 6 inches in diameter. With a sharp knife cut an "x" about half-way into the dough.
Place the dough onto the cookie sheet and place in the middle rack of the oven. Bake for 50 minutes or until the bread has a golden brown surface/
Remove from the oven and allow it to cool completely on a wire rack before cutting.
Once completely cool, wrap in plastic wrap and store at room temperature.
You'll have to turn your head sideways because I can't figure out how to rotate the picture.
Anyway, I was watching an old episode of "Baking with Julia" with Marion Cunningham, who was baking scones and Irish soda bread. This recipe looked SO EASY, so I had to try it! And it really is super easy. This bread is really yummy with Nutella, and apparently (according to Jason), quite tasty toasted as well. I've made two loaves already, and I have some buttermilk that's about to go bad, so I'll most likely make a third soon.
Date made: 2/26/2012
4 c. unbleached all-purpose flour
1 tsp. baking soda
1 1/2 tsp. salt
2 c. buttermilk*
Preheat oven at 375°F and line a cookie sheet with parchment paper.
In a medium bowel, mix dry ingredients together. Add buttermilk while stirring until ingredients come together.
Turn the dough out onto a lightly floured surface and knead the dough gently.
Form the dough in a round shape, about 6 inches in diameter. With a sharp knife cut an "x" about half-way into the dough.
Place the dough onto the cookie sheet and place in the middle rack of the oven. Bake for 50 minutes or until the bread has a golden brown surface/
Remove from the oven and allow it to cool completely on a wire rack before cutting.
Once completely cool, wrap in plastic wrap and store at room temperature.
You'll have to turn your head sideways because I can't figure out how to rotate the picture.
Anyway, I was watching an old episode of "Baking with Julia" with Marion Cunningham, who was baking scones and Irish soda bread. This recipe looked SO EASY, so I had to try it! And it really is super easy. This bread is really yummy with Nutella, and apparently (according to Jason), quite tasty toasted as well. I've made two loaves already, and I have some buttermilk that's about to go bad, so I'll most likely make a third soon.
Sunday, February 19, 2012
Doenjang Jjigae
Adapted from Kimchi Chronicles, serves 6-8
Date made: 2/8/2012
1/2 c "Umma paste"
1/2 lb stew beef, cut in 1/2-in chunks
1 lb firm tofu, cut in 1/4-in chunks (I just used the lines that the box it came in imprinted in the tofu)
~2 1/2 lbs potatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 medium zucchini (2 cups), roughly chopped
2 cups sliced carrots
8 cups water
1/3 c doenjang
2 Tbsp sesame oil
steamed white rice
Heat sesame oil in soup pot over medium heat. Add beef, season with salt, and cook, stirring occasionally, until browned on all sides.
Add water and bring to a boil, skimming off any foam that rises to the surface. Stir in doenjang and Umma paste and cook at a rolling boil for 10 minutes.
Add potatoes, onions, zucchini, carrots, and tofu. Cover the pot and cook at a boil until potatoes are fork tender, about 20 minutes.
Serve with steamed white rice and enjoy!
This soup can be made in a million different ways -- with meat, without meat, with seafood, etc. Just make sure that you add the doenjang... and if you don't make the "Umma paste" at least add in gochujang and/or gochugaru!
Also, epic failure on my part, you should also serve this with kimchi, if you have it. I unfortunately did not have any on hand when I made this.
Date made: 2/8/2012
1/2 c "Umma paste"
1/2 lb stew beef, cut in 1/2-in chunks
1 lb firm tofu, cut in 1/4-in chunks (I just used the lines that the box it came in imprinted in the tofu)
~2 1/2 lbs potatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 medium zucchini (2 cups), roughly chopped
2 cups sliced carrots
8 cups water
1/3 c doenjang
2 Tbsp sesame oil
steamed white rice
Heat sesame oil in soup pot over medium heat. Add beef, season with salt, and cook, stirring occasionally, until browned on all sides.
Add water and bring to a boil, skimming off any foam that rises to the surface. Stir in doenjang and Umma paste and cook at a rolling boil for 10 minutes.
Add potatoes, onions, zucchini, carrots, and tofu. Cover the pot and cook at a boil until potatoes are fork tender, about 20 minutes.
Serve with steamed white rice and enjoy!
This soup can be made in a million different ways -- with meat, without meat, with seafood, etc. Just make sure that you add the doenjang... and if you don't make the "Umma paste" at least add in gochujang and/or gochugaru!
Also, epic failure on my part, you should also serve this with kimchi, if you have it. I unfortunately did not have any on hand when I made this.
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