So I can finally tell you all why I suddenly stopped blogging... I'm pregnant (and the thought of food, much less cooking and photographing it) wasn't agreeing with me for a few months.
Our CSA regular season ended November 1st so I won't have as many interesting cooking opportunities for a while, we've decided to not do our winter CSA this year. I'll come over here and post if I make any interesting cooking endeavors but most likely I'm going to continue to be pretty quiet on here for a while.
Thanks for reading so far!
Monday, October 8, 2012
We received a New England pie pumpkin in our CSA a few weeks ago and I had the perfect recipe to try out with it!
First I cut the pumpkin in half and scooped out all the seeds and pulp and rinsed the seeds to separate them from the pulp. Then I set them aside to dry to make roasted pumpkin seeds later.
Then I popped the pumpkin halves in a large microwavable bowl and put a bit of water in the bowl and cooked the pumpkin until it was tender. After allowing it to cool enough to handle I scraped the flesh out and tossed it in the food processor with my spices and pulsed it until it was smooth and well mixed. Then I just followed the recipe above and it turned out amazing! The best part is I have enough pumpkin pie filling left to make another pie :-)
Sunday, August 19, 2012
The recipe is...
3 cups of flour (I used unbleached all purpose)
1 11/2 cups of sugar (I used raw)
1 tbsp each of baking soda, baking powder and salt
4 tbsp cinnamon
3 tbsp vanilla
2 cups shredded/grated zucchini
3 "eggs" I make eggs by combining 1tbsp ground flax seed to 3 tbsp water per egg, so this was 3 tbsp ground flax seed and 9 tbsp water, let it sit for 5 minutes.1 cup of oil (I used unrefined coconut oil)
Combine the dry ingredients, add in the wet and mix well.
Bake it in a greased loaf pan at 350 for an hour or until it's cooked through.
This week we received tomatoes, kirby Cucumbers, garlic, arugula, Basil, carrots, fennel, a pepper, cantaloupe, peaches and pears. Our yogurt was greek and our cheese was plain cheese curds.
So far I've made my vegetarian stroganoff using some of the onions from last week and some of the garlic from this week. I can't remember if I've posted the recipe here yet or not so here it is (again?)...
I put two packages of white mushrooms, sliced, into a large saute pan with a little olive oil heated in it, add a large diced red onion (I used a white onion this time but red tastes better) and 2 cloves of garlic minced. Saute until it's all tender, add your ground "meat" (I use Quorn crumbles, they're soy free but you can use whatever you like) and a generous pour of red wine (I don't measure but you can never use too much red wine...) and cook until the red wine is reduced. Then you add your sour cream (again, I don't measure and don't think you can ever use too much sour cream) and serve over egg noodles. It's my 3yo's favorite meal!
I've made a nice batch of pesto using the basil and arugula and some more of the garlic as well.
I plan to make carrot cake blondies using some of the carrots and just made a vegan zucchini bread using some zucchini I got from my aunt's garden, not CSA veggies but it totally deserves to be in the blog so that will be my next post :-)
This is two weeks ago's haul photo, sorry it's so late... life sometimes takes over my free time ;-)
We got a head of red lettuce, green beans, kirby cucumbers (pickles, yay!), onions, Swiss chard, tomatoes, beets, donut peaches and yellow plums. our yogurt was cream top and we got a Revival cheddar cheese.
Meals from this haul included (faux) chickn (faux) caesar salad, macaroni and cheese made with the Revival Cheddar and the Grace cheese from a previous week served with green beans and Swiss Chard and red potatoes like I've made before.