Our box has been brimming with great stuff these past few weeks and I've been making great stuff with it. We got some wild arugula and basil last week which became a spicy pesto. After a visit in the country with Amy, we turned some of her fresh milk (omg so good!) into ricotta, which got layered with the pesto, sliced potatoes, artichoke sausage and homemade tomato sauce into a "lasagna."
This weeks fresh basil got turned into Basil Beer Bread which was incredibly fast. I got the recipe from my CSA news letter, which they inturn got from Eating Well magazine:
Preheat oven to 400. Coat a baking sheet with evoo.
Mix:
3.25 cups all purpose flour
1 package yeast
1.5 tsp kosher salt
.5 tsp black pepper
1/4 cup parmesan
Stir in just until mixed:
1 12 oz bottle of ale
Turn onto a counter and knead just until incorporated:
1 cup chopped or torn fresh basil
Form bread into a round. Bake until golden brown, 40-45 minutes. I did 40, but should have gone at least 45 (yes, it was still doughy in the middle, d'oh)
Let rest on a wire rack 10 minutes before slicing.
It's very yeasty tasting, toasts up great and would be great for sandwhiches. I put a fried egg on it for breakfast this morning. Delicious!
I also made a basil vinagrette for the fresh spinach and salad greens. I haven't decided how to cook the kale yet and of course the strawberries got devoured on the ride home.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Friday, June 1
Wednesday, January 3
Cooky McCooks-A-Lot
Yay! A full day in the kitchen. I really enjoy spending time with DBF's family, but it was nice to be back to my kitchen full of veggies. We started back at school today, the 2nd, and I start back with my credential program the 9th, so I knew I'd better get some meals in while I could.
BF came down with a cold, so I whipped up a pot of chicken soup, Thai Style Chicken and Rice Soup. The broth was surprisingly flavorful, but I wanted more "stuff" in it, so today I added bok choy and some shrimp. Although we haven't managed to work our way through it, so I think it'll head into the freezer.
Monday was NY day so I made the traditional black-eyed peas along with a huge pot of brown rice. I felt so Martha Stewart-esque using my brown rice. I made two "breakfast" casserols with rice, egg and cheese, one southwest flavor and the other "fancy" using left over cheese from BF's "I must have a cheese plate in addition to my meal" craving. Part of it was used today to make fried rice and of course part was for the black-eyed peas.
I also made two loaves of wheat bread, chopped all the veggies for today's stir-fry and roasted veggies for Thursday's pot pie. I told you, Cooky McCooks-A-Lot.
And I'm not posting this to rub it in how much I accomplished in the kitchen, more to remind myself that I can be organized and use one ingredient in many ways. It also helps having an awesome dish washer of a BF ;)
BF came down with a cold, so I whipped up a pot of chicken soup, Thai Style Chicken and Rice Soup. The broth was surprisingly flavorful, but I wanted more "stuff" in it, so today I added bok choy and some shrimp. Although we haven't managed to work our way through it, so I think it'll head into the freezer.
Monday was NY day so I made the traditional black-eyed peas along with a huge pot of brown rice. I felt so Martha Stewart-esque using my brown rice. I made two "breakfast" casserols with rice, egg and cheese, one southwest flavor and the other "fancy" using left over cheese from BF's "I must have a cheese plate in addition to my meal" craving. Part of it was used today to make fried rice and of course part was for the black-eyed peas.
I also made two loaves of wheat bread, chopped all the veggies for today's stir-fry and roasted veggies for Thursday's pot pie. I told you, Cooky McCooks-A-Lot.
And I'm not posting this to rub it in how much I accomplished in the kitchen, more to remind myself that I can be organized and use one ingredient in many ways. It also helps having an awesome dish washer of a BF ;)
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