cibo alimentare mangiare

Bread!

ellemarz — Sun, 10 Apr 2011 20:17:14 +0000

I got a bread machine. Since I am sitting around basically just waiting for baby M to decide to come out, I am going stir crazy!!! I made the recipe in the bread machine manual for classic french bread. The reviews for the bread machine on Amazon stated that the recipes in the manual were bad, mostly b/c they called for too much yeast. They recommended putting half the amount. So I put less yeast.

Classic French Bread – 1lb loaf from the Sunbeam Bread Machine Manual

1 1/3 cups water

2 tsp softened butter

4 cups bread flour

5 tsp sugar

1 1/2 tsp salt

4 tsp bread machine yeast (I used just one packet of rapid rise yeast which is 2 1/4 tsp)

Fisherman’s Quick Fish

ellemarz — Sat, 09 Apr 2011 15:19:43 +0000

this was interesting….
used salt and vinegar chips since so many reviewers said to. also had way less fish so tried to halve the recipe but probably still used the same amount of cheese and chips. took a bit longer to cook too, maybe 15 minutes? will try again, but think the italian dressing was weird…. needs something else maybe.

Fisherman’s Quick Fish from allrecipes.com

Ingredients

4 (6 ounce) fillets cod
1 cup creamy Italian-style salad dressing
1/4 cup shredded sharp Cheddar cheese
1 cup crushed potato chips

Directions

Preheat oven to 500 degrees F (260 degrees C). Coat a 9×13 inch baking dish with non-stick cooking spray.
In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

CSA eats! Sweet Potato Bread

ellemarz — Sun, 23 Jan 2011 15:44:51 +0000

yet another use of sweet potatoes! I halved this recipe as best I could. Used 2 eggs though, and definitely more than 1 cup of sweet potato – maybe almost 2 cups. Omitted the cloves and used canola oil. Would have used applesauce instead of the oil if I had any. also threw in some nutmeg and allspice. To prepare the sweet potatoes, I just boiled for 20 minutes, peeled and put in food processor, pulsed until smooth. the bread is really moist and yummy!

Sweet Potato Bread from food.com

2 cups white sugar (used 1 cup organic cane sugar)
1 cup vegetable oil (1/2 cup canola)
3 eggs (2)
2 cups mashed canned candied yams or 2 cups sweet potatoes
1 teaspoon vanilla
3 cups flour (1.5 cups)
1/4 teaspoon baking powder (I think I put the whole 1/4)
1 teaspoon baking soda (omitted)
1/2 teaspoon salt
1 teaspoon cinnamon (1/2)
1 teaspoon ginger (1/2)
1 teaspoon ground cloves (omitted)
1 cup chopped walnuts (not sure how much I used)
also threw in some nutmeg and all spice.

Directions:
Preheat oven to 325 degrees.
In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
Stir until just combined.
Fold in walnuts.
Pour into 2 standard loaf pans.
Bake for 75 minutes or until thin knife inserted in center comes out clean.

CSA eats! Sweet Potato Pancakes

ellemarz — Sun, 23 Jan 2011 15:35:36 +0000

we have a TON of sweet potatoes from our winter CSA. Made all sorts of regular boring things with them. Wanted to try some different things. Chris and I had AMAZING sweet potato pancakes once at The Cranberry Inn. These were not like those, but still good. My first time making them. Something was missing, but I’m not quite sure what?! I didn’t make the pecan butter it mentions below, but that does sound yummy! made 14 pancakes, I useda little less than 1/3 cup per pancake. To prepare the sweet potatoes, I just boiled for 20 minutes, peeled and put in food processor, pulsed until smooth.

Sweet Potato Pancakes from Food Network

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
Directions
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. (I just cook sans butter on my cusinart griddler). Serve with pecan butter and maple syrup

Pecan Butter:
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey
Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yield: 10 servings

the conquering of the breakfast potato!

ellemarz — Sun, 02 Jan 2011 14:39:19 +0000

I’ve finally managed to conquer and master the breakfast potato! All along I don’t think it was my fault, after all, in walked my new Calphalon non stick pans and the perfect potatoes followed right after. My regular pans, Calphalon One, which by the way are amazing, were just not the right pan for very important non-stick items, such as breakfast potatoes and scrambled eggs. Basically all important breakfast foods, that if you can’t get them to not stick to the pan, are ruined! We have also managed as of today to completely finish all of our CSA potatoes! All I think 8 lbs of them. I can’t recall making anything but breakfast potatoes with them either. Here is the recipe I’ve made up and have been following and perfecting. The key difference from my recipe and others out there is the covering while cooking portion!

1/2 onion coarsely chopped

potatoes – however many you want, 3 – 4 small ones are a good place to start

salt and pepper

olive oil

boil potatoes whole and unskinned for 10 minutes.

meanwhile heat small amount of oil in non stick pan on medium heat and sautee onion until lightly browned, about 10 minutes, reserve.

once potatoes are done, let cool a few minutes, otherwise you will have very hot fingers! coarsely chop potatoes into bite sized peices.

place potatoes in non stick pan with a little oil. stir to coat.

cook, covered on medium 10 minutes

uncover, stir, make sure they are ok! they should be browning a bit and softening up.

cover again, and cook for another 10 minutes.

uncover, add reserved onions and cook for 2 – 3minutes.

season with salt and pepper.

serve!

the pans are pretty awesome. plus they were a great deal! hubby got them for my for Christmas.

CSA eats! potato and celeriac in potato and celery root mash

ellemarz — Fri, 17 Dec 2010 00:59:01 +0000

this was pretty good! we had two pieces of celeriac from our winter CSA share. also we have pounds upon pounds of potatoes! I used the 2 celeriacs and I think 6 potatoes (most were small). I just eyeballed the half and half, as well as the butter and salt. didn’t use anywhere near the amount the recipe calls for. also didn’t have any chives. celeriac is really funky looking! you can’t really peel it, you just cut off the skin or whatever it is. when you cut it it smells like celery. the end result is really tasty, actually. Chris and I were quite surprised!! we had it on the side of some chicken cutlets.

potato and celery root mash from real simple, november 2010 issue
serves 8| Hands-On Time: 15m | Total Time: 45m

Ingredients
3 pounds Yukon gold potatoes, peeled and quartered
1 pound celery root, peeled and cut into 1-inch pieces
kosher salt and black pepper
1 1/2 cups half-and-half
4 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped fresh chives

Directions
Place the potatoes and celery root in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return the vegetables to the pot.
Add the half-and-half, butter, 1 teaspoon salt, and ¼ teaspoon pepper and mash to the desired consistency. Sprinkle with the chives.

CSA eats! sweet potato in steak fajitas with sweet potato and poblano

ellemarz — Thu, 02 Dec 2010 00:53:09 +0000

yummy! these were good and different. exciting! I have never used skirt steak before. Some parts were a bit chewy/tougher than I would have liked, but it was still really good. the sour cream was awesome. I have a sweet spot for those chipotles though already!

steak fajitas with sweet potato and poblano from real simple, November 2010 issue
Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients
2 tablespoons olive oil
1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces (CSA)
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped canned chipotle chilies in adobo (WE PUT EXTRA!)
8 small flour tortillas, warmed

Directions
Heat the oil in a large skillet over medium heat.
Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper.
Cook, tossing occasionally, until tender, 10 to 12 minutes.
Meanwhile, heat broiler.
Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and place on a broilerproof rimmed baking sheet.
Broil the steak for 3 to 4 minutes per side for medium-rare.
Let rest at least 5 minutes before slicing.
In a small bowl, combine the sour cream and chipotles.
Fill the tortillas with the steak, vegetables, and chipotle sour cream.

CSA eats! spinach in Lo Mein

ellemarz — Wed, 01 Dec 2010 00:45:32 +0000

this was in everyday food under cooking for one, but I just increased it a bit for two. original recipe below

Spinach and Mushroom Lo Mein from everyday food
2 ounces lo mein noodles
2 teaspoons vegetable oil
1 cup cremini or button mushrooms, trimmed, halved if large (I think I had bellas)
1 scallion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced (CSA)
3 cups tightly packed spinach leaves (4 ounces) torn (CSA)
2 teaspoons soy sauce (I use Tamari)
1 teaspoon sesame oil

In a medium pot of boiling water, cook noodles according to package instructions. drain noodles and placein a bowl of cold water (I didn’t do this). In a medium non stick skillet, heat oil over medium-high. add mushrooms and cook, stirring occassionally, until soft, about 4 minutes. add scallion, ginger and garlic and cook until fragrant, 1 to 2 minutes. drain noodles and add to skillet along with spinach (I just spooned them right from the boiling water into the frying pan). toss until spinach wilts and noddles are war,ed through. add soy sauce and sesame oil and toss to combine.

CSA eats! Cabbage in Unstuffed Cabbage

ellemarz — Mon, 29 Nov 2010 16:04:29 +0000

so I have this half of head of cabbage hanging on in the fridge. I thought of making stuffed cabbage. I vaguely remember eating it as a kid and liking it, but I may have just been eating the stuffing!!! anyway with half a cabbage the leaves really aren’t big enough to stuff, plus that takes a lot of time. I found a couple of recipes on allrecipes.com that sounded interesting. you basically just chop the cabbage and mix it with a tomato base, ground beef and rice. some versions call for baking it – the others just cook it on the stove. So I am going to pick the best parts of the three and try to make this.

Unstuffed Cabbage Recipe
thirty minute meal
Cabbage Hamburger Bake
cabbage roll casserole

what I wound up doing was just following my basic bolognese recipe instead and working off of that.

1 lb ground grass fed beef
1/2 head of cabbage, chopped small
1 cup basmati rice
2 cups vegetable broth
1 – 28 oz can – crushed tomaotes

combine 1 cup basmati rice with 2 cups vegetable broth (I usually use water, but I had it and needed to do something with it! this rice turned out really tasty! so it might be my new thing to do with white rice!). cook for 15 minutes or until water absorbed.

meanwhile saute beef until cooked half way. drain fat.
add cabbage and crushed tomatoes.
season with Italian seasoning, garlic and crushed red pepper.
cover lightly and simmer for about 20 minutes or until cabbage is cooked to your liking. (I would have preferred it a bit softer, but I forgot about covering it and that really preventing it from softening. it still had a little crunch which was actually kinda nice, you don’t cook it for this long or cover it if it is just beef).

serve over rice or mix into rice, whatever! tastes pretty good.

CSA eats! carrots in Asian Turkey Meatballs with Carrot Rice

ellemarz — Mon, 29 Nov 2010 00:59:28 +0000

Asian Turkey Meatballs with Carrot Rice from everyday food

1 cup long-grain white rice
1 carrot, shredded (CSA)
3/4 cup fresh breadcrumbs
1.5 pounds ground dark-meat turkey
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha)
4 teaspoons sugar
1 large garlic clove, minced (CSA)
2 teaspoons vegetable oil

Preheat oven to 450 degrees. In a medium saucepan, bring 1 and 1/2 cups water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork. I added coconut milk to the rice for some variation, I followed this recipe, and then just added in the carrots at the end.

Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1/2 teaspoon salt. Gently mix to combine and form into meatballs. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total.

Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. (next time I would flip half way through). Serve meatballs with rice and scallion greens.

the meatballs really need some kind of dipping sauce on the side. I had some Asian type sauce from Trader Joe’s and used that.