Sunday, October 30, 2011
1/3 lb lettuce mix
1/2 lb spinach
1 bunch Tokyo turnips
1 bunch French breakfast radishes
1 bunch of arugula
1 pint yogurt
1 7oz container of garlic-herb chevre
1 dozen eggs
Here's the recipe for yogurt waffles:
1 1/2 cups flour
1 Tsp baking powder
1/2 tsp salt
1 Tsp honey
1 1/2 cups yogurt (plain, whole milk is our preference)
1 Tsp cinnamon
1 tsp vanilla
Add a little oil to the waffle iron, pour batter on (1/3 cup for standard size waffles). Waffles are done when they are a light brown. Once cooked, enjoy with yogurt and fresh fruit or with butter and maple syrup.
This recipe makes 10 standard size waffles. Though we don't eat that many, I cooked all of the batter and froze the leftover waffles. They'll be good for a quick breakfast another day, placing them in the toaster to heat them up.
Yogurt works well as a replacement for buttermilk in most of your favorite recipes. I use it in corn bread, biscuits, Texas chocolate sheet cake. Oh, sheet cake! That sounds good!
Sunday, October 02, 2011
I did an inventory today. I walked through the kitchen with a pad and pen and wrote down all that we had on store that could be used for meals. It took about five minutes to do it, and already that five minutes has saved time (and, I suspect, money) on the meal planning front. While doing the inventory, I was able to identify several things that I could potentially make this week. Here’s what we’ve got to work with:
The shares provided a lot of fun stuff to work with this week….some of my favorite things since it’s greens season.
- ½ pound of broccoli rabe and/or ½ pound of Asian braising mix (contains bok choi, red mustard, pea shoots, and broccoli rabe) (My share has both so that I can provide recipes for each.)
- ½ pound of baby arugula
- 7 oz each of a choice of two cheeses: feta, cottage cheese, plain chevre, jalapeno chevre, and garlic herb chevre (My share has feta and cottage cheese.)
- A few sweet peppers and/or two servings of okra (My share has both, again to provide recipes that use each.)
- 1 pint of yogurt
- ½ gallon of goat’s milk
- 1 dozen eggs
Here’s what we already have on hand in the pantry (not including spices, oil, etc.):
- Sweet potatoes
- 2 cans of crushed tomatoes
- Corn meal
- White rice
- Brown rice
- Pinto beans
- Great northern beans
- Spaghetti noodles
- Dried morita chilis
Our freezer is a little bare right now, except for a few frozen roasted peppers from last summer (2010) which probably should be thrown out, a couple of pounds of pork fat, and several packages of lamb ribs, about three or four bites of homemade salted caramel goat’s milk ice cream in two containers that need to be eaten or thrown out, and Lisa’s empty ice cream bowl and spoon (when you have an ice cream craving, you don’t want to have to walk the extra steps to the cupboard, you know).
This Week’s Plan for the CSA Share
So here’s what I plan to do with the CSA share this week:
- The ½ pound of broccoli rabe will be braised with an anchovy paste and served with creamy polenta and marinara sauce. This will feed the two of us for dinner and provide some leftover for lunch the next day.
- I’ll make an Asian salad with the Asian braising mix (it’s young and tender and can be eaten raw) with miso dressing and serve it with fried tofu and rice. Again, it will serve the two of us for dinner, and provide some leftover for lunch.
- The arugula and peppers will be used for two salads for lunch and one for dinner to be served with pan-fried okra, lentils and rice. The rule in our house is that salad dressing has to be homemade, so I’ll post a recipe for a basic dressing.
- I’ll take the cottage cheese to work to have on hand for a quick afternoon snack.
- Eggs and yogurt are for breakfast.
- Goat’s milk will be used in coffee and will be heated with vanilla and honey or almond extract and honey for a warm evening beverage before bed. I may use it for other things as well.
Pictures and recipes will be posted as I cook this week. What are you planning for meals?