Thursday, September 26, 2013

swimming in squash


j. picked up our csa share yesterday and it's kind of overwhelming, i have to say. we signed up for the two-person share and it seems like we are swimming in veggies. maybe that is a testament to us not eating enough normally... to tie up the first week, we cooked everything i mentioned, plus some. it's been great! and i just had fun spending time to figure out unique ways for us to use our veggies this week (even though i am totally exhausted, physically & emotionally, from work. but that's not for here or there!). in a way it reminds me of the food challenges/cupboard cleanouts i have done in the past -- figuring out a way to make good use of every ingredient! /sigh


^^^one day i will use a camera other than my phone...^^^

contents, week 2:
8 yellow squash
1 italian eggplant
2 japanese eggplant
4 sweet potatoes
4 cucumbers
3 cubanele peppers
6 banana peppers
4 poblano peppers
3 zucchini balls
4 radishes
1 arugula
1 watermelon

planned recipes, week 2:
roasted sweet potato, goat cheese & arugula sandwiches
vegetable-filled lasagna
banana pepper poppers
roasted eggplant salad with smoked almonds & goat cheese
radish, boursin & chive tartines
white chili
chipotle sweet potato burgers

last week, in addition to the other meals i posted about, i created a banana squash nut bread (aptly named asanti sana squash banana - using dark chocolate, too), the above-mentioned chipotle sweet potato burgers (that husband already requested for this upcoming week), and gnocchi w/ squash ribbons. i should probably link to all of these delicious meals (i will eventually, but not tonight). things i have enjoyed with this meal planning is cooking ahead! i'm going to try to freeze some of the lasagna and chili this upcoming week. and i'm happy to be able to use our csa share for a dinner party with friends (we're bringing the radish tartines and banana pepper poppers).

still not sure what we're going to do with all of our squash, but at least j. has promised to devour the watermelon and cucumber (both of which i despite -- the flavor just isn't potent enough, ya know?).

Wednesday, September 18, 2013

welcome to csa!


for those unaware, csa is the acronym for community-supported agriculture. depending on the situation, you basically pay a membership fee or contribute labor or work costs to support a local farm, and the farm, in turn, supports you with the fruits & veggies produced. for a while now we have been wanting to grow our own vegetables, but time has not permitted it (or we haven't made the time; priorities, ya know?). after watching dirt! the movie we both felt pretty convicted about our relationship with earth (in the specific instance, earth = dirt) (it's on netflix instant play, you should watch it if you haven't yet). a little while later i was reading the weekly newsletter issued by my employer, advertising a community-supported agricultural system via pinckney's produce, located in beaufort. j. and i signed up and will pay about $21 per week for 12 weeks of delivered farm-fresh produce. this week we received our first share. exciting!!

i have to tell ya, pinckney's produce is great about communication. from the time we signed up we have been receiving weekly newsletters informing us of crop conditions, any obstacles they have run into, and what to expect in our share boxes. now that we are receiving our shares we should receive an e-mail each monday with what veggies & fruits to expect so we can plan our meals. and on wednesday we pick up our box! it's pretty awesome. i was so giddy when i picked up our share today. look at this thing, overflowing with fresh bounty:

this is the breakdown of what we received:

italian eggplant (2)
sweet potato (5)
bell pepper (4)
okra (14)
pickling cucumbers (3)
yellow squash (8)
zucchini (4)
banana pepper (5)
poblano pepper (2)

and these are some of the meals we are having this week:

eggplant parmesan
bacon/sun-dried tomato stuffed peppers, brown rice & black beans
sausage stuffed zucchini boats
bacon-wrapped pepper poppers, roasted squash + okra
falafels with sauteed squash and carrots

have you ever thought about participating in a csa?

Tuesday, September 10, 2013

Weekly Yums | 9-15 September 2013


Monday
birthday dinner @ J.'s
crabby patties, pasta, bacon wrapped asparagus, French bread, cake!

Tuesday
tuesday night group, hosted by us!
peach, arugula, corn pizza; fruit; Caesar salad; dessert TBD

Wednesday
Polliwog's

Thursday
large black bean and corn salad

Friday
breakfast burritos

Saturday
burgers, corn on the cob, baked beans, salad

Sunday
salmon, brown rice, asparagus

kinda lost my motivation to post these weekly and bi-weekly meals, but after a few weeks of vacation time, i felt inspired enough to do so. somehow got lost on the internet yesterday, perusing through new blogs and recipes and before i knew it three hours had passed. don't you kinda hate and love when that happens? it led to a ton of new (vegetarian) recipes that i would like to try. woohoo for new things! also, autumn is just around the corner, and it is by far my least favorite season -- especially for cooking. we signed up for a CSA share (which we should be receiving next weekend, methinks) so i'm curious to see if that will change my outlook. remember last year i tried to embrace all things pumpkin and soup? and ended up with only a few things i liked? yeah. i need that kind of new perspective. how's everyone doing?

Monday, April 22, 2013

Weekly Yums | 22-28 April 2013

Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by us!
Taco Bake (with substituted ingredients) with Fiesta Bean Salad, and Strawberry Blueberry Crisp for dessert

Wednesday
Mixed Baby Greens with Strawberries, Gorgonzola, and Poppy Seed Dressing & Baked Potato

Thursday
Longhorn Steakhouse (with giftcard)

Friday
Grilled Shrimp Avocado Fennel and Orange Salad

Saturday
Dinner with K & J! at Pawley's Front Porch

Sunday
S & R over for Dinner
Alice Springs Chicken, Grilled Zucchini, Grilled Pineapple, with Strawberry/Gorgonzola Salad in Poppy Seed Dressing; dessert: Strawberry Crisp

No bi-weekly menu this time, folks! We have been out of town for the past nine days, and today was busy-busy recuperating from our lovely vacation. (Why won't bills pay themselves, lawns mow themselves, or errands run themselves when you are out of town?) We spent the evening doing about three hours of yard work before running off to our Moe's Monday. I am so excited by the changing season -- the time of year where fresh fruits and veggies abound and the day stays later so spring picnic dinners can be enjoyed. (: Catch ya on the flip side.

Monday, April 1, 2013

(Bi)Weekly Yums | 1-14 April 2013

1-7 April 2013
Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by J. & D.!
Surprise Italian Dinner (:

Wednesday
Shredded BBQ Chicken Wraps with Salad

Thursday
Pumpkin Mac & Cheese with Salad

Friday
Homemade Margherita Pizza, Pumpkin Pesto Rolls, and Fruit, with Peanut Butter Pie for dessert!

Saturday
TBD, Dinner out w/ Friends

Sunday
Breakfast for Dinner - hashbrowns, eggs, biscuits, fruit

8-14 April 2013
Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by K. & J.!

Wednesday
Ravioli with Squash filling in a Sage-Butter Sauce

Thursday
5-Cheese Ravioli and 3-Cheese Tortellini Mix with Texas Toast

Friday
Sandwiches and Fruit (on the go!)

Saturday
TBD - San Diego

Sunday
TBD - San Diego

Wednesday, March 13, 2013

(Bi)Weekly Yums | 11-24 March 2013

11-17 March 2013

Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by us!
Pulled Teriyaki Chicken Tacos with Pinapple Salsa, Guacamole & Chips, Fresh Fruit; dessert Chocolate Pudding Sundaes

Wednesday
Vegetable Hashbrown Casserole with Fruit

Thursday
Butternut Squash Ravioli with Garlic Bread

Friday
Dinner with J. & L.
Potato Leek Soup, Cornbread; dessert: Chocolate Pudding Sundaes

Saturday
Dinner out, TBD

Sunday
Breakfast for Dinner


18-24 March 2013

Monday
Moe's Monday

Tuesday
Tuesday Night Group, Fun Night!
The Pizza Joint

Wednesday
Chicken Cordon Bleu

Thursday
Leave for FL -- TBD

Friday
D. & D.'s Rehearsal Dinner!
Tijuana Flats

Saturday
D. & D.'s Wedding!

Sunday
TBD

Saturday, March 2, 2013

(Bi)Weekly Yums | 25 February - 10 March 2013

25 February - 3 March 2013

Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by us!
bring your own bagged dinner (we had Chinese); dessert: Peanut Butter Pie

Wednesday
Chicken Kiev, Jasmine Rice, Strawberries

Thursday
Dinner @ A. & J.'s!
seven-layer dip (us); Chicken Parmesan Bruschetta with grained rice, green beans (with toasted almonds), grapes, and cheesy French baguette (hosts); homemade icecream cookie sandwiches (D. & J.); sweet tea (K.)

Friday
Loaded Baked Potato

Saturday
Tilapia Tacos w/ Peach Relish, Strawberries, Broccoli, and Orzo
appetizer by M. & M., dessert by S. & R.

Sunday
Leftovers


4-10 March 2013 Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by D. & J.!

Wednesday
White Bean Enchiladas with Avocado sauce

Thursday
Hunter-Gatherer Jazz Night with M. & M. and L. & P.

Friday
Crispy Pesto Gnocchi w/ Goat Cheese & Roasted Tomatoes with S. & R.

Saturday
Date Night @ Red Robin

Sunday
Leftover Burritos

Monday, January 28, 2013

(Bi)Weekly Yums | 28 January - 10 February 2013

28 January - 3 February 2013

Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by us
Spinach-Cheese Bake, Potato Wedges, Fruit; dessert: Caramel Apple Cheesecake Pie

Wednesday
White Bean Enchiladas (a la this)

Thursday
Tomato-Zucchini Goat Cheese Pizza

Friday
Taco Night with friends G. & M. and A. & E.

Saturday
Caramelized Onion-Feta-BBQ Pizza

Sunday
Superbowl Party with Sunday School Group

4-10 February 2013

Monday
Moe's Monday

Tuesday
Tuesday Night Group, hosted by J. & D.!

Wednesday
The Pizza Joint

Thursday
Loaded Baked Potatoes & Salad

Friday
Dinner with L. & J.

Saturday
Good Life Cafe

Sunday
Breakfast for Dinner

Tuesday, October 16, 2012

Weekly Yums | 15-21 October 2012

Monday
Moe's Monday

Tuesday
Pumpkin Mac & Cheese and Salad
and Pumpkin Gooey Butter Cakes for dessert with our TNG!

Wednesday
Corn and Chipotle Soup with Avocado-Radish Salsa and Salad

Thursday
Potato-Leek Soup

Friday
Roasted Corn-Pepper-Tomato Chowder

Saturday
TBD

Sunday
Creamy Spinach Soup with Mozzarella Croutons

As you can see, this is a very soupy week! I have the week off and am taking advantage of it -- to tackle three new pumpkin recipes and then of course all of these soup recipes. I said mid-September that I would conquer both soups and pumpkins this season, so this is me following through on this promise! I have never been a huge pumpkin/soup fan, but honestly -- I have never really given either a try. Never being a big fan of autumn, I am now trying to warm myself up to it (especially now that we live in a state that actually experiences seasons!). Most of the unlinked recipes are from my October issue of Vegetarian Times Magazine, and if they turn out okay I will share them. Are you tackling any new recipes this Fall?

Wednesday, October 3, 2012

And What is Lost Can Never Be Found

Longing for Florida favorites -- the beach, old friends, Tampa Theatre, my mom, Dunedin Brewery -- I left early in the morning (so early, in fact, that I forgot the entire camera bag, stock full of technological wonders!) on the eleventh of September. First destination: Gainesville. With my best friend, K., heading to Rome the following Saturday, I had limited time with her, so I spent time enjoying her teaching (while I also pilfered through her desk -- something you are never allowed to do as a student, but because she's my BFF I had free reign!). We later shared a Publix sub, tangelos, and Raisinets over the shortest lunch ever, and then I departed for Tampa.

A collection of friends were to meet at Fly Bar in downtown Tampa before a planned trip to the theatre. They came, we ate, we laughed -- it was such an enjoyable, light-hearted, and fun time. So fun, in fact, that we decided to skip the theatre, and instead stop by The Hub, and then later walk about UT's campus (M. and I feeling great bouts of nostalgia the entire time). The entire day was truly lovely -- from starting in my best friend's classroom, to ending in my other best friend's guest room -- and a perfect beginning to this short vacation.

The next morning, A. and I made our way south to Pass-A-Grille Beach in St. Petersburg. A. made reservations at the cutest little inn on the beach, and before the afternoon really started, we were on the beach, telling stories, sipping drinks, and playing in the clear, gorgeous water. We spent two full days in this beautiful place -- each day rotating between the sun and water (enjoying the rain showers, too), and each night washing the sand off our bodies to make our way to a waterside restaurant.(We tried conch fritters for the first time! A+!) Pass-A-Grille is quiet and peaceful. I like it here. (:

On Friday morning, A. and I headed back home and I met my mom for a mother-daughter day. We had lunch at Panera, and then headed to her favorite place for pedicures. With freshly painted toes, we then did something sort of unexpected. Apparently my mom and her childhood best friend sometimes spend their days together hanging out at the "Kitty Kabana," the local pet shelter for cats. My mom has termed this place the "Cat House" and was very excited for me to meet Chubby Hugs - a 25lb cat that literally gives you hugs. All these animals were so sweet and it actually was fun spending time there loving on them. Later that day, we headed back home to have dinner cooked by my mom's boyfriend, D. Yummy stir fry! My brother and his girlfriend hung out with us, too, and after stuffing my face with chocolate covered mint Oreos, I succumbed to the best night's rest on the most comfortable air mattress.

Saturday morning, after fresh NY-style Bagels, I left my family and headed toward the Orlando area to meet up with my close friend, S. We first ate at Ethos, a vegan restaurant. Afterward, we went to Enzian Theater, an independent theatre where you can order food and drinks while watching your independent film! S.'s beau, B. met us there before The Queen of Versailles started, so we grabbed a drink and got cozy. After the movie, there was some shoe shopping, and then we headed back to S.'s house for quality time (J. met us there, too!).

What I realized most about this trip is the lack of hugs in my life on a daily basis. Every person I met -- albeit, it may have been a while since our last visit -- greeted me with a comforting squeeze. In non-vacation life, this usually occurs only with my husband -- and those his hugs are great, it was wonderful getting multiple hugs like this each day. Anybody want to hug me more?

Oh yeah, this sunrise was pretty sweet on my drive back to South Carolina. (:

Wednesday, June 13, 2012

Food: Grilled Tuna, Double-Baked Mashed Potatoes & Grilled Asparagus with Fresh Fruit






Recipe: Double Baked Mashed Potatoes (sans bacon)

The Grocery Report: 5 & 12 June 2012

5 June 2012  
12 June 2012 not pictured

BOGO Items 
Quorn Chicken Cutlets $3.00
(2) Quorn Chicken Patties $5.99
(4) Freschetta Pizza $13.10
(2) Thomas' Whole Wheat Engish Muffins $3.99
(4) Monterey Raviolis (a variety) $7.98
Sargento Fancy Sharp Cheddar Cheese $2.00

ON SALE Items 
(6) Publix Yogurts (a variety) $3.00
Cabot Low Fat Greek Yogurt Vanilla Bean $3.00
Publix Caesar Dressing $2.00 
(3) Bags Romaine Hearts $8.67 

FULL PRICE Items
Publix Frozen Fruit (Strawberry) $9.99
Publix Hamburger Buns $1.09
(6) Bananas $1.90
Prego Three Cheese Red Sauce $2.39
Publix Whipped Cream Light $1.99 
(2) Publix Feta Crumbles $4.78 
Parsley $0.99 Publix Spinach $2.49 
Multigrain Baguette $2.09 
Grape Tomatoes 2.99 
(2) Lemons $1.33 
(3) Squash Zucchini $2.19 
Publix Pecan Halves $4.59
Publix Clover Golden Honey $3.65
EZ Foil Pasta Pan $2.99 
Crown Roaster Foil Pan $1.79
(8) Publix Regular Spaghetti $7.12 
(3) Publix Red Sauce $5.07
Publix Grated Parmesan/Romano Cheese $2.89

Total Savings $38.47
Totals (before tax): $26.10
Totals (before tax):  $30.53
Total Spent (after tax): $118.84 
*totals reflect the cumulative 5 & 12 June's bills


afterthoughts:
These last two shopping trips were interesting in that the food purchased wasn't necessarily just for our consumption and I thought it would be interesting to make it part of the price breakdown this week. You may notice the different colors above. The orange reflects items purchased for a meal cooked for 9 people (Tuesday Night Group // ~$3.00/person) and the purple reflects items for a partially purchased meal cooked for 20 people (Ronald McDonald House // ~$1.53/person -- this is not a true reflection because K. contributed items not calculated in the totals).  We still have quite a bit of leftover food items from last grocery report, and there were even leftover products from these larger meals we cooked (i.e. the honey, spinach, grated cheese, and leftover TNG meal).  I was initially horrified after checking out yesterday, but it's good for me to analyze our purchases like I am -- with this report in mind, we actually spent +/- $63 on food for two weeks for just our household. Amazing!  I have noticed that I have become more aware of my spending in both planning and on-site shopping. My brother is coming home tonight, so it will be interesting how our grocery reports will fluctuate with his large appetite. I'm considering making homemade freezer foods for him so he can easily heat the items up later on. He knows how to cook but is very lazy about doing so, and I don't really want to buy a bunch of freezer food due to the cost and nutritional reasons (splurged this week on the pizza per J.'s request).  Any ideas?

Below are a few pictures of the food being put to good use!

cut up veggies for PW's recipe
 


The spaghetti dinner K. & I created for the Ronald McDonald House last night! (spaghetti, garlic/Parmesan bread, Caesar salad; brownies for dessert -- thanks K. for your help!!)

Monday, April 16, 2012

Food: White Bean and Avocado Enchiladas


On Sunday evening we had White Bean and Avocado Enchiladas. I'd love to link to the original recipe, but it appears the link is no longer working! Good thing I have a great memory. (:

These enchiladas are simple to make and leave you feeling satisfied but not overly stuffed (something I can appreciate). Also, they reheat wonderfully, something we both can attest to as we had them for lunch today!

One thing I will have to say about this recipe is that it makes a lot of servings -- estimated around 12 servings based on the original recipe, but probably about 6-8 with the way I made them. The original recipe didn't specify what size tortillas, so I think we 8" taco flour shells, it makes about 12-servings, but with the 10" ones I used, makes the 6- or 8-servings. Decide based on what you need! Or cut the recipe in half if you don't want a lot of leftovers.




 
White Bean and Avocado Enchiladas
Ingredients

  • 2 14.5oz cans of Great Northern Beans, drained and rinsed
  • 1 14.5oz can of diced tomatoes, drained
  • 16oz Monterey Jack cheese, shredded
  • 1 avocado, ripened
  • 3 4oz cans of green chilis
  • 1/4 C Parsley
  • 1 sweet onion, diced
  • 2 cloves of garlic, minced
  • 2 Tbs olive oil
  • salt & pepper
  • 1 Tbs Chili powder
  • two bundles of green onions
  • twelve 8" or eight 10" flour tortillas
Directions
  • Pre-heat oven to 375F
  • Heat oil over medium heat. Add onions and garlic and cook about 7-minutes, until translucent but not browned
  • In a food processor, blend avocado, cans of green chili, and green onions; set aside
  • In the saucepan, add beans, tomatoes, Parsley, salt & pepper, and chili powder; heat for about 10-minutes
  • Spread avocado sauce at the bottom of a 13x9 pan
  • Begin making enchiladas by placing a spoonful of the bean mixture and a small handful of shredded cheese in the center of tortilla and wrap up burrito-style; place in pan
  • After all enchiladas are wrapped, spread rest of avocado sauce over enchiladas, and sprinkle cheese on top
  • Bake approximately 20-minutes. Enjoy!

Food: Fancy Grilled Cheese II


Last week we happily enjoyed our Fancy Grilled Cheese dinner with our friends, J. & D. Little did we know before planning the dinner that the day we would consume these delicacies would also be National Grilled Cheese Day! Boy did we celebrate (and so did Louise the next day, apparently).

Like last time, we simply used chunks of mozzarella, caramelized onions, sauteed spinach, and bacon for these sandwiches. Note to self: use thinly sliced, non-mapley bacon for future sandwiches.

Delicious!

For sides, we had a mix of fruit and pre-made waffle cut sweet potato fries. I wanted to make a dipping sauce for them and found a simple recipe online somewhere (forgot to bookmark it). It consisted of three ingredients: fat-free sour cream, vanilla extract, and brown sugar. I kind of estimated the amounts, but probably used 1C sour cream, 1/4C brown sugar, and 2 tsp vanilla extract.

I'd say our First Annual National Grilled Cheese Day Celebration was a success!

Wednesday, April 11, 2012

Food: Sage-Walnut Pesto Pasta with Oven-Roasted Tomatoes


Unexpectedly, I was able to leave work a few hours early today, so after finishing some homework, I started on dinner. We deviated a little bit this week from our original menu plan due to some slow-to-ripen avocados, but really it all worked out great! I prepared this meal while JP installed new brakes on my car. I don't care how chauvinist the image may seem, but nothing is sexier than seeing your husband with grease on his hands, sweat on his brow, laboring to serve you. He didn't know it, but I kept peeking outside to see how he was trucking along. {-:

This dinner was exceptionally fun to make! I had never really cooked with such a great quantity of herbs, and it really enjoyable to see what natural greens can become. I left the door open while in the kitchen -- it's so breezy out with the incoming cool front -- and Gilly happily went in and out, seeing what everybody was up to. We decided to eat outside, just can't get over this wonderful weather!


While J. finished with the brakes, I walked to the back of our yard to examine the newly-blooming bushes/trees. Please tell me you know the name of these flowers! I found several that might meet the description, but I am just not certain. Help?!

Breathtaking, right?


The Gilly Monster scampering away


Unintentionally, we ate this when it was more on the cool side and it still tasted delicious. As some of my friends know, I am not a ricotta fan and was tempted to substitute it with goat cheese, but in a last-minute decision, stayed as true to the recipe as I could, plus we already had the ricotta from a previous dinner. There's such a small amount used, and the pesto is the more dominant flavor, so I really didn't mind it at all. Plus, it all mixes together rather nicely. And those tomatoes? To die for. I can see this becoming a classic in our household.

Also served with the pasta, we have toasted Parmesan Ciabatta bread -- which is exactly as it sounds -- and a mix of fruit: strawberry, kiwi, clementine, black grape, and plum. We opened a bottle of Biltmore Estate Riesling (from our first wedding anniversary trip) and enjoyed a small glass with dinner. What a great evening together!

Sage-Walnut Pesto Pasta with Oven-Roasted Tomatoes
Ingredients

  • 1 pint grape tomatoes
  • 2 Tbs olive oil
  • 2 Tbs thyme
  • salt & pepper
  • 1 C parsley
  • 1/2 C sage
  • 5 cloves garlic
  • 2 oz Parmesan cheese, broken into a few pieces
  • 3/4 C walnuts, toasted and cooled
  • 1/2 C olive oil
  • 16 oz linguine
  • 1/2 C ricotta
Directions
  • Preheat oven to 400F. In small 8x8 baking dish, place tomatoes, olive oil, thyme, and salt/pepper. Roast 30-minutes until skins are wrinkled.
  • Begin boiling a pot of water for pasta noodles
  • In a food processor, combine parsley, sage, garlic and Parmesan. Pulse until everything is finely chopped. Add the toasted walnuts and pulse until combined. With the processor running, slowly pour in the olive oil until desired consistency. Season with salt & pepper.
  • Prepare pasta according to directions. Drain, reserving 1 C of pasta cooking water. Return pasta to pot and mix in ricotta. Add 1/2 of pesto and stir to combine. Add the pasta water as needed to loosen sauce until desired consistency. Taste and add more pesto. Serve with roasted tomatoes on top.
SOURCE