Tuesday, August 24, 2010

CSA Box so far!

Fava beans are dumb. I have 330g of waste to show for 170g favas. Add in the shelling, blanching AND peeling, and its stupid. Going to saute those with bacon and shallots., topped with a few sprigs of microbasil.

Made an ugly soup the other day. The colors were glamorous but the texture was not. Carrot, peppers, shallots and chicken stock finished with a bit of cream. There's still a serving or so in the fridge.

Today, I'm going to blanch the chard and possibly make a quiche. That or a chard/biscuit/tomato bake.

I need to eat more salads!

Also, found out my new favorite egg salad ever. Good quality eggs + 1/2 slice of bacon minced and rendered + dab of spicy mustard + mayo. With sprouts and tomatoes on mini pitas = amazing.

Sunday, August 22, 2010


Its been a while! I joined a CSA, so I'm going to use this as my little idea spot!

This weeks box:
3 mini pumpkins
peppers (red beaver dam & corno di toro)
mini cucumbers
rainbow chard
lettuce greens
fava beans
red okra
mini yellow watermelon
red clover sprouts
rainbow carrots!

Definitely worth the 25$/wk.

My current plans are:
fava bean salad with goat cheese and basil
quiche with odds and ends (lookin at you, parsley, chard and peppers)
roasted red pepper bisque
squash soup (pumpkins and a butternut i have on hand)
grilled okra
eggplant parm or lasagne
egg salad sandwiches on whole grain bread with sprouts
cucumber sandwiches
cucumber salad (with onions??)

Shopping list:
mini pitas
cream (totally optional and i shouldn't do it!)

Tuesday, February 16, 2010

Chicken thighs baked in coconut milk

So! Made dinner tonight. First time in a while I made something I'm excited about. So here it goes:
2 chicken thighs, bone in, skin on (these were huge, enough for two people roughly)
1-2 tsp curry powder
1/2-1 tsp cumin
1/4 tsp or so cayenne
1/2 tsp mild paprika
salt & pepper to taste
1 tbsp fresh ginger, minced
1/2 onion, slivered
2 cloves garlic, minced
1/2 ancho chile, diced
1/2 a huge red pepper, diced
1 tbsp olive oil
1 1/3 cup or so coconut milk, divided

1. Preheat oven to 375F. In a smallish baking pan of some sort, combine spices, salt & pepper. Add chicken, and rub spices all over.
2. In a small skillet, heat olive oil over medium heat. Add onion & red pepper. Cook a few minutes. Add ginger, garlic and ancho. Heat another minute or two. Add about half the coconut milk. Heat another few minutes. Pour over chicken. Stir with a fork in the corners, to combine the sauce with some of the spices.
3. Toss in the oven for an hour or so, until it tests done.
4. Remove the chicken from the pan to rest. Try your damnedest to remove the fat from the remaining liquid without staining anything yellow (turmeric, you're amazing). Put in a small saucepan. Whisk in the remaining coconut milk and reduce by about a third. Mixture should thicken somewhat. Whisk a lot. Pour over chicken and serve.

I made this with sesame asparagus and spaghetti squash, but next time, I'll probably amp up the spicy and serve with basmati rice.