Sunday, June 23, 2013

Superb Sunday

So, work has been NUTS lately, but now it's better, so I feel motivated to do things on the weekend other than sleep.  Although that's still my preferred weekend activity.  Anywho, the interwebs always come through for me with entertaining things to share.

Good news team, in addition to rocking this Presidency thing, he's also funny.  Although, I must say, I'm glad that my parents didn't think of that...awkward. 

Superb Easy Dinner: Quinoa Black Bean Casserole

This looks really good, easy, and healthy.  I should try it sometime soon. 

Superb Cuties: PIGGIES

It's just so freakin CUTE.  I kind of want to get this framed and hang it up somewhere.  Maybe my cube, it needs a face lift. 

Superb Side: Baked Zucchini

I'm pretty sure that my farm box will soon be an zucchini explosion.  I'm pumped because it's my favorite vegetable, but I haven't tried this method.  But stuffing things with cheese and baking them is usually something I'm pretty into. 

Superb Style: Michael Kors Tan Bag

If anyone has a few hundred dollars lying around and wants to make their favorite mediocre blogger very happy, here's a great place to start.

Chocolate and coffee in one convenient package.  Yep. 

Superb House Idea: Hang On Outlet

Wait, there's a solution other than having cords everywhere for you to trip over?  But I thought I was just working on my walking skills....

Well this looks just delightful.  Tea, vodka, peach lemonade -SOLD. 

Monday, June 17, 2013

Kohlrabi Pie

So one of the best parts about getting a CSA is that it's forcing me to eat things that I don't really understand.  Kohlrabi is one of those things.  I had heard of it, in the context of "I got this in my farm share and I don't know what it is".  So, great start.  Luckily, the delightful staff at the farm give us a little newsletter with some suggestions in it.  One of those was for a kohlrabi pie.  It's supposed to be kind of like spanakopita, but with kohlrabi instead of spinach.  Of course, I changed it, because I had a pie crust but not phyllo dough, which is just as well, as I really don't like working with phyllo dough.  However, I do like to eat it, so feel free to stop by with some treats for me wrapped in little flaky pouches.  I'll leave the gate open for ya.

Very first, you need to prepare your pie crust.  I didn't do a good job of this, but set the oven to 375, roll the crust out, poke some holes, and stick it in the oven for around 10 minutes.  I have no idea why all my pie crusts break apart like this, but they do.

Next, chop the green tops off of the kohlrabi and blanch them.  If you've never blanched vegetables before, it's absurdly easy, just put them in salted, boiling water for about 2 minutes, then dump the water and run cold water over it to stop the cooking.  And done.

Next, it's time to tackle the kohlrabi itself.  I peeled it with a vegetable peeler, then shredded it with the box grater.  You can DEFINITELY use a food processor for the shredding, but I'm lazy and hate cleaning that thing, so I only use it for huge jobs.

Chop up an onion and some garlic, put those in a pan over medium heat with salt and pepper.  Let them cook down until the onions are translucent and the kitchen smells like everything good in this world.

Next, add in the shredded kohlrabi.  Let it cook for about 10-15 minutes, until it starts to change color and isn't super crunchy anymore.

While that's happening, chop your herbs.  You want about 1/4-1/3 of a cup of dill and oregano.  You could also use parsley in place of the oregano, as the original recipe suggested, but we got the oregano in our farm share, but no parsley.  So there.  Also, chop up the kohlrabi greens.

After the kohlrabi is softened, add in the greens/herbs and cook for 3-5 minutes.

Beat three eggs with about 1/2 cup of feta cheese.  Bask in the delight that is feta.  The Greeks know what's UP.

Put all the veggie stuff into the pie crust and dump the eggs on top.  Alternately, don't do what I did and mix it together so it's more even.  Either way, it was fine.

Put it in the oven, still at 375, for about 30 minutes, until the eggs are set.

I honestly didn't know what to expect with this, having never eaten kohlrabi before.  However, it was tasty.  I'm still unclear on what kohlrabi actually tastes like, but I can promise you that when you cover it with herbs and cheese, it's delicious.  Enjoy!!

Question of the Day?:

What's the weirdest ingredient you've ever cooked with?  What did you make?  

Thursday, June 13, 2013

Farm Share Update

Guys, I have been eating a lot of greens.  Like a rediculous lot.  And, the weirdest part is that I'm enjoying them.  Last night, I made salmon, sauteed greens, and cheese grits.  I liked the greens the best.  So, I sent the following text message to three of my BFFs:

Me: I just had a dinner in which I liked the veggies more than the carbs.  Who am I? I'm scared.

1) That's awesome
2) Was it fried zucchini?
3) Hahaha oh dear.  Is that Satan I just saw ice skating past my window?

Clearly my friends know me very well.

Here's a picture of the meal, I didn't do step by step pics because I've kind of already covered it.  And it takes extra time to do all that and I was starving.  However, for the greens, I just chopped them and some garlic, added the garlic to the pan with some EVOO and red pepper flakes, added the greens, some vinegar, and salt and then ate.  Really easy, REALLY good.

SO - tomorrow I should have a touch more free time and will post some great things that I've done so far with the farm share.  It's been super busy at work and I'm tired when I get home, so I usually just shove food in my face and go to bed by 10.  I've also been getting up early to exercise.  All kinds of weirdness is happening to me....

Thursday, June 6, 2013

Zucchini Fritters

I think that zucchini is my favorite vegetable, it's a little bit starchy, but not like a potato, has great flavor, and can be used for a TON of different things.  I've shredded it and put it into burgers, it adds a nice bit of flavor, a ton of moisture, and it bulks it up, saving money and calories.  I also put it into salads raw and sautee it as a side.  The second picture from the left of the header of this blog is zucchini fries.  And they were GOOD.  However, I think that these zucchini fritters are my favorite preparation.  They are loosely based on the doomed broccoli fritters from March, but it's easier because you don't have to pre-cook the zuch, meaning less ways for me to f it up.  Win all around.

Zucchini Fritters:

2-3 Medium Zucchini/Squash
1 Egg, beaten
1/4 Cup flour
Seasonings of your choice

First, shred the zucchini.  You can definitely use a food processor here, and I often do, but I didn't feel like washing that many more dishes, so I used a regular box grater.  Since the zucchini is fairly soft, this didn't take as long as I had anticipated.

Squeeze out as much of the liquid as possible, then add to a bowl with the flour and seasonings.  I used salt, pepper, and dried thyme, but honestly anything would be good.  Some cheese would be really good, but since I made these on "my brain is being fried by this absurd heat" day, I didn't think of that.  

Now, beat the egg and mix it into the other stuff.  You can use a spoon, but I really think it's better to use your hands.  It doesn't have to be crazy mixed up, just so there aren't big clumps of flour hanging around.  

Make them into patties and put them in a pan.  I set the heat on medium high and added olive oil, but I've done cooking spray before as well and it's fine.  Also, if you wanted to make these appitizer sized, go for it.  Those are super cute.  

Flip them after about 7-9 minutes, when they are crisp on one side.  I actually wish I'd done these a few minutes longer, but they were still fine.

I put goat cheese on top of these and ate them for lunch.  They're also an excellent side dish for dinner or a great snack!  Enjoy.

Wednesday, June 5, 2013

First Farm Share!!!

Yesterday was the first day of our farm share.  My neighbors and I went in together and got a half share at Allandale and so far it's been magical.  Here's what we got!

In case is it's obvious from the pictures (which it's not), that would be pea tendrils, kohlrabi, kale, lettuce, collards, cilantro, chives, green garlic, oregano, and broccoli raab.  I have big plans for the kohlrabi, kale, and lettuce.  Everything else, please let me know what you think I should do with it.  My fear with this is that I'm going to have it go bad before I can eat it - NOT COOL!

We're super excited to see what we get as the summer goes on :)

Sunday, June 2, 2013

Superb Sunday

I'm melting.  So is Milton, and he just got a nice haircut.  It's hot right now and since I now live in the land of no central air, I'm camping out in the bedroom with my window unit (which, btw, I installed alone) BLASTING and totally jacking up my electric bill.  Worth it.

Superb Tip: How to Hang a Curtain Rod

I really wish I'd known this before I hung up curtains unevenly.

Superb Salad: Melon Salad with Prosciutto and Goat Cheese

Melon and prosciutto go together like my happiness and air conditioning.  Or something like that (the heat is frying my brain).  ANYWAYS, it's a great combo and, in my personal opinion, the addition of goat cheese can only make life better.  Add it on top of a salad and all of a sudden it's a real meal.

Superb Fun Find: USB Vacuum

I don't know about you guys, but I eat at my desk a lot, so there are always some little crumbs around.  I try to keep up with it via wipes, but this is significantly more amazing. 

Oh man, these look amazing.  So much chocolatey goodness. 

Superb Coffee Accessory: Shhh, There's Wine in Here

Obviously this is going to be the second best thing on my desk.  After the tiny vacuum.  

Superb Carb: No Knead Bread

I've actually never tried one of these no knead recipes.  I've made bread before, but it never turns out that well.  This seems much easier. 

Superb Giggle: Darth Vader Condom

I know that sometimes my humor is around the same as the average 13 year old boy, but this is hilarious.  

These look so amazing; polenta fries are awesome.  Definitely adding this to the "make it soon" list.