Tuesday, June 09, 2009

2009 CSA: Week 2

First, some recipes from last week!

I ate a lot of salad using the lettuces and arugula (delicious!!!) and I especially LOVED the arugula. Mmmm... arugula. Drool.

Oh, anyway... I used the garlic scapes in a goulash with some buffalo (recipe later).

I sauteed the spinach with some butter and garlic... and ate the whole bag in one sitting. I couldn't stop.

I loved the perfect little sweet strawberries, and I ate them all within 3 days! I used a few to make a gelatin dessert too.

The cilantro went into a curry.

I gave the radishes away to a very appreciative friend, I dont like radishes.

Made the broccoli raab into a sautee:


Broccoli raab.

Broccoli raab and herb goat cheese.

Ingredients:
1 bunch broccoli raab, cleaned and chopped
1/4 cup red onion, chopped
1 tomato, chopped
2 sprigs rosemary
2 T butter
1 oz herbed goat cheese
Salt and pepper
Directions:
1. Heat butter over med-low and throw rosemary sprigs in. Let heat about 5min to infuse rosemary flavor into butter.
2. Remove rosemary, add onion and cook until translucent.
3. Add tomato and cook until heated trough.
4. Add broccoli raab and wilt. Pump up the heat o get a good saute for about a minute.
5: Plate and crumble goat cheese over. S&P to taste.

Primalish strawberry gelatin dessert: water, cream, gelatin, strawberries. Thats it! Here is one in a little jam jar:

Here is one I cubed and showing with a little cream.

This weeks CSA! 2 lettuces, dandelion greens, salad mix, peas, sage plant, vitamin green (a really great asian green from what I hear), dill.

Primal Diary!

I have decided to track what I eat and log it in here. More accountability you know! The main reason I am not 100% primal is dairy! I love it too much. Now though, I will be limiting myself to two glasses of raw, Jersey milk a week, cream in tea/coffee/berries and yogurt. Its a start. Also, the "activities" section will ramp up after June 18. Im CRAZY busy until then.

I will update in this blog post only and change the date so it stays current. I have been primal since January, but people need examples so here they are:

Day 9: June 9 2009
B: egg whites, onion, mushroom, cheese. Tea w stevia and cream.
L: Sushi: salmon skin roll, smelt roe, tuna and salad and natto.
D: Tuna salad (tuna, sesame oil, soy sauce, wakame) with avocado. Natto. Pumpkin seeds spiced with fennel pollen and cinnamon. 4 oz wine.

Other: coffee
Activities: nada

Day 8: June 8 2009
B: 4 egg whites, onion tomato, avo. Tea
L: Sausages and strawberries and natto
D: poke
Other: coffee with cream and splenda

Day 7: June 7 2009
B: Egg whites, chorizo, bacon, coffee (First watch brunch).
L: Natto, strawberries and cream, BAS
S: carrots
D: Anchovy ceviche (YUM)

Days 5 and 6: Dont remember, but very in keping with PB!

Day 4: June 4 2009
B: Primal goulash with cheese. Tea with stevia and cream.
L: Stir fried beef with lots of veg and sesame garlic sauce.
D: TJs Ginger carrots, Spinach and garlic scapes from CSA, and asparagus with butter and fennel pollen. Probably gonna cap off today with a little wine too...

Other: Jersey milk (~10 oz), 1 cup coffee with 1t sugar and cream.

Activities: 20 min walk around campus.

Day 3: June 3 2009
B: 4 egg whites, shiitake mushrooms, onion, furikake, butter (weird I know). Tea with stevia and cream.
S: 1 oz raw cheddar cheese and 1 oz salami
L: BAS: lettuce, arugula, radish sprouts, buckwheat spouts, green onion, tomato. Dressing was evoo, lemon juice, S&P. Raw yogurt with a apricot/cherry/cardamom compote.
S: Natto
D: Primal goulash. Strawberry gelatain made with strawberries, cream and water.

Other: 2 cups coffee with stevia and cream.

Activities: none, sadly. Again.

Day 2: June 2 2009
B: Onion, cheese and branston pickle salad. Tea with stevia and cream.
S: 1 cup jersey milk
L: Strawberries from CSA
D: Primal "goulash": bison meat cooked in coco oil, yellow squash, leeks, red onion, garlic scrapes (from CSA), red wine, tomato paste, tomatoes with cheese. 1/2 glass red wine.

Activities: none, seriously.

Day 1: June 1 2009
B: 4 egg whites, mushrooms, onions, cheddar cheese, 1/4 avocado, cooked in organic butter. Tea with stevia and cream.
S: Carrots and PB, natto
L: BAS (big ass salad): arugula, mustard greens, summer squash, radish sprouts, feta, red onion. Dressing made with dijon, evoo and vinegar. 1/2 oz 70% chocolate
S: Tomato with basil and evoo
D: 6oz sirloin, mushrooms, broccoli and 2 rolls (I know I know... they felt so gross in my tummy after haven't had bread in a LONG time. Blech,) and a bite of apple pie.

Other: 2 cups of coffee throughout the day with stevia and cream.

Activities: Climbed 4 flight of stairs twice, 2 steps at a time. I dont have a chance to do much exercise having 11 hour library days at school...







Primal recipe: anchovy ceviche

I had a bag o frozen anchovies from a while ago in the freezer that I decided to use up. I made a delicious and healthy ceviche from them. SO TASTY. Read on:
Meet the little guys. They are about 5-6 in long. Beat up from freezing.
Clean fish by removing any scales and fins. Okay here is how to gut them: Grasp body right behind gills with left hand (or non-dominant hand). Grasp head by gills with right hand. Pull head down and out. The guts and spine should come right out. Sometimes you have to pick it apart though. Pic if youre interested:
General idea after gutting: fillets in left, guts and head on right.
After gutting, rinse fillets one last time.
Anchovy ceviche
Ingredients:
Anchovy fillets, cleaned and rinsed
lemon zest and lemon juice
Parsley
sun dried tomatoes in EVOO, chopped
EVOO
capers, smashed
Red chili flakes
Directions:
1. Combine all and stir.
2. Place in fridge overnight.
3. Consume. YUM.
Ingredients
Just needs to chill overnight.
I ate this for two days, and it was tasty! Hope you all enjoy!

Tuesday, June 02, 2009

2009 CSA! Week 1

I will be chronicling my 2009 CSA experience here. I am getting my CSA from Mile Creek Farm in New Lebanon Ohio. They are really great at communicating and answering questions, and I am excited to see what the CSA thing has to offer!


Week 1: June 2 2009
Recipes in newsletter: Green enchiladas, Broccoli Rabe with Orechetti & Pistachio Arugula pesto.


5/9 bushel box contains: green and red leaf lettuce, salad mix, spinach, arugula, cilantro, radishes, garlic scapes, buckwheat sprouts, broccoli raab and strawberries.

The box I picked up...

Opened, taking a peek inside...
Look at all of it!
Lettuce and greens.
Clockwise from top left: red leaf lettuce, arugula, spinach, salad mix, green leaf lettuce.
Non lettuce stuff.
Clockwise from top left: radishes, garlic scapes, strawberries, cilantro, buckwheat sprouts.
More garlic scapes.
Yum strawberries... these are te best ones I have ever had!
So pretty
Just look at it!
I think this CSA thing is going to work out quite nicely!

Daring Bakers feature!

SWEET!!! <--- click


Eat, be and see. By teegee
I am just a happy Ohio girl right now! Though I have to say, I always get asked where I am from and people are surprised I am a native. “Unique” is a good word. Currently I just study A LOT and work an extremely unprofessional job (waitress). I am finishing my Masters in Biology with a Micro focus and hopefully going on to even MORE school soon. What I am excited for right now: berry picking season, my first CSA (!), summer festivals, attempting an heirloom garden, making rain barrels, trying to get into more school, applying to volunteer in South America soon and getting a REAL job. On that note if anyone has any contacts in the biology or health fields… hook a sister up!
How long have you been a Daring Baker/Daring Cook and what’s your favorite thing about being in the group(s) so far?
I have been in DB since May 2008. I originally joined because I am primarily a cook, not a baker. I needed someone or something to force me to bake! I do a mean cheesecake, crème brulee, panna cotta and cookies… but that was it. I know techniques and I am a wickedly fast learner so all I needed was the idea. I like that it inspires me to make things I would never have made before. I am not a big cake person, but when you get a cake challenge you can be so creative with it that by the time its done you love it. You want to protect it. You want to take it to the mall for a photo shoot and pass out wallets. Then you want to call all your friends, family, neighbors… and maybe the guy you see every time you go to the store… and celebrate its taste explosion/ blood sugar hike with all of them. For me: cake= blah, DB cake challenge + lots of thought = hey, I like THIS cake!
It make things exciting is what I am trying to say.
What’s your favorite kitchen gadget? How about your favorite kitchen appliance?
Am I allowed to say a fork? Because I love eating and a fork helps me a lot! Okay really though, my knife. I know I should say some chopper or slicer or mixer or something-that-braids-my-hair-whilst-simultaneously-making-sugar-flowers-so-my-hands-are-free-for-chopping… but I really love my knife. I use her a lot (she’s a girl). I am always chopping something, and I cook far more than I bake, so she sort of feels like a hand extension most of the time. Also, my wooden spoon! It cooks, it bakes, it flips, it stirs, it’s rustic and old and has a long handle. It’s wonderful.
Are you known for making a certain dish or dessert? If so, what is it?
Well, I am known for a lot of food! For savory foods I think the most well-practiced things I make are spaghetti sauce, roasts, enchiladas and curry. That sounds so homey, and I really don’t cook like that a lot but I do come back to those eventually. I usually am trying a new dish, like all the time! I make Thai, Mexican, Japanese and Indian food very often. I just see what’s on sale and but it at the store. I never use recipes (only to get ideas). Cooking isn’t math, its art. Once you get a feel for flavors and balance you will be able to make anything! That reminds me of Thanksgiving last year. I have made [the whole] Thanksgiving dinner for my family (10-12 people at dinner) since I was 21. My family once asked for a “menu” with ingredients listed so they will have reference points should they request a dish. I haven’t used a single recipe for Thanksgiving so they know if they want it again I need to remember how I made it! My dad says “Mmmm, this is good Tara… go write it down!” For my dinners at home, I usually just toss things together with a theme and then I have a yummy meal. As a result of the way I cook, things don’t get repeated too much. My roomie would say I make a mean grilled cheese sammie, because she can’t/ doesn’t like to cook and that all she ever wants!
For sweets I make the best cheesecake ever! I am not afraid to brag a little because I really think it’s the best! It is simple and delicious. There is no chocolate or caramel in it (those things aren’t bad, just stay away from my cheesecake) and the main flavor is vanilla, enhanced by good quality ingredients. I also make a great chocolate chip cookie (to the joy of the Bio department at school) and ice cream! I make popsicles and ice cream in the summer a lot. I also make everyone’s Bday cakes/ desserts. Oh yeah, I make a really good Italian Meringue Buttercream too.
Great, I’m going to go eat an IMBC-coated popsicle dipped in curry and coated in chimichurri. Thanks guys.
Is there any recipe and/or technique that we haven’t covered yet that you’d really like to make/learn?
I would like to see some traditional ethnic recipes for the Daring Cooks. I know that’s not easy because the DBers and DCers are from all over the world and may not have access to certain ingredients, but a girl can dream. Savories: Middle Eastern tagines, Jamaican Jerks, Japanese soups (w/ homemade dashi), Mexican Moles (make some tortillas anyone?), Spanish Paellas, etc. For sweets, since I haven’t baked a lot, I have a simpler list: real English steamed puddings, soufflĂ©, 12 layer apple cake, pavlova, baklava, etc. The list is forever long, but those are a few examples of what I just thought about!
Do you have a favorite movie? Book? Genre of music?
Haha, so funny you ask! My favorite genre is sci-fi, maybe a girly movie/book in there sometimes. I LOVE reading. That’s probably my #2 hobby besides cooking.
Here are a few of my fave books: Harry Potter, Wheel of Time, Outlanders, LOTR, A Hitchhiker's Guide to the Galaxy, Incarnations of Immortality, Sabriel, Brave New World, Enders Game and any cool micro book. Books I am looking forward to: Book 12 of Wheel of Time and Mark Sisson’s Primal Blueprint.
Movies: Love Actually, Harry Potter, Red Road, LOTRs, Star Wars, Reign Over Me, V for Vendetta, 300, Transformers, Event Horizon, Pan's Labyrinth, Death at a Funeral, Shaun of the Dead, Paris je'taime, Eternal Sunshine of the Spotless Mind, Wit, The Tao of Steve, Under the Tuscan Sun, The Pianist, Kill Bill, Vanilla Sky, The Fifth Element, Big Fish, Adaptation, Awakenings… probably forgetting some.
Music: Ill just give you my top five because I have a TON of music! Motion City Soundtrack, Tom Petty, Mika, Jewel, Wallflowers. Julia Nunes is great too. She works with a ukulele and its awesome, happy music.
You’ve just won $5000.00!!! But it comes with some stipulations… you can’t spend it on your kids or your significant other! This is all YOURS. What would you spend it on? (We’re also going to fantasize that you have no bills whatsoever! Woo!! Hehee)
Well, I don’t have a S.O. OR kiddos, so that’s a pretty easy question! The responsible side of me says to save it for my (never ending) schooling. But, if I could do one thing right now I think I would go back to Ecuador. I went to Tiputini Biodiversity Station in December 2008 and it was AMAZING. Its in the middle of the rainforest (2 boat rides and a bus ride away from cities) right on the Tiputini River in Yasuni National Park. I have been to Ireland, England, France, Italy and Mexico, but Ecuador has stolen my heart. People at the station put in a lot of effort to research and conserve the habitat, it is breathtaking. They are trying understand all the effects of oil drilling and learn as much as possible before its too late. It’s really an impossible job that’s requires a lot of dedication but the relentless nature of Rainforest destruction make it an important undertaking. Soooo, yeah… I would take that $5k and milk it for all its worth to stay as long as possible in the Rainforest and help out.
What is the ultimate comfort food to you?
Really, its simple. Anything I cook that is in season. I always want “summery” foods in the summer and “wintery” foods in winter, you know? Cooking itself is more comforting to me than eating. Its relaxing and just… zen.
Which season (Winter, Summer, Spring, Fall) is your favorite... why?
FALL! Followed closely by summer. Fall in the Midwest is beautiful, and that’s when all the festivals begin! Its cozy. Summer too… mostly because summer is very conducive to good food, due to amazing ingredients, and fun activities.
Other than cooking and/or baking... what hobbies do you enjoy?
Travel, science, reading, decorating with cheap stuff so it looks expensive, google-ing everything, hiking, road biking, kayaking, camping, absorbing all the little moments that make life grand and generally always working towards my goals.
You can visit Tara on her blog Eat, be and see. By teegee