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Tuesday, July 29, 2008

Berry Goodness Muffins

Ryan and I went strawberry picking a few weekends ago (I still need to post on this!) and of course made a ton of strawberry related items.

I wake up much earlier than Ryan on the weekends and more often than not, I'm responsible for making breakfast. I try to hold out until he gets up, but sometimes I'm just too hungry to wait!

One morning I decided to whip together these muffins and figured he could eat them when he woke up. Berry Goodness Muffins are from the Eat, Drink and Be Vegan cookbook.

We used a combo of blueberries and strawberries. I ground my own oat flour using a coffee grinder. It worked out well!

For a muffin with healthy ingredients, it turned out amazingly well! Put a little Earth Balance on there and you're set! We enjoyed taking these for breakfast and snacks.
I'll have to post soon on the other strawberry related items we made. We did make this pie, but ate it too quickly to take a picture :) It is one of those "to die for" pies. Mmmmmm.....

Tuesday, July 22, 2008

Zucchini and Fresh Herb Fritters

We picked up another crop share today. We usually split the box with Ryan's parents, but they are on a mission trip in Canada, so we have the full box this time.

Let me tell you what is taking up the room in my fridge...10 cucumbers, 8 zucchinis, 3 summer squashes...what the heck can I do with all this?

Luckily our farmers, Laura and Adam provided an awesome recipe for Zucchini and Fresh Herb Fritters so we made it almost instantly when I returned home with the crop share.

The changes we made are subbing panko for breadcrumbs, subbing Ener-G egg replacer for the eggs and topped it with a little bit of goat cheese. Yum! This will definitely be a way to use zucchini in our house.

Zucchini and Fresh Herb Fritters
(4 servings)

Salt and freshly ground pepper
2 lbs. zucchini, coarsely grated
2 eggs, beaten
1 tsp chopped mint
1 cup dried breadcrumbs
2 garlic cloves, finely chopped
½ cup parsley
1 tbsp chopped basil or marjoram
Olive oil as needed
1 bunch green onions, or 1 fresh onion including an inch of the greens, thinly sliced

Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the zucchini, squeeze out excess water, and stir it into the batter. Add desired amount of salt and pepper.

Film a large skillet with olive oil. When hot, drop batter using a ¼ cup measure and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot. Serve with yogurt sauce, salsa or garlic mayo.

Monday, July 21, 2008

Ginger Tofu with Noodles & Greens

I hope you had a great weekend! I have been so run down lately that I spent most of Saturday sleeping...I just couldn't get up! I finally got enough energy to go to the doctor to figure out why my throat has been so irritated for the last 6 days. Not that they had an answer because they rarely do, but at least I don't have strep. I guess I just wait this out and see what happens.

Sunday I felt a little more energized and went on a 4 mile walk (to make up for no exercise last week) and Ryan and I were able to organize our music. I tell ya, it's really hard to categorize M.I.A., Santogold and many of our other new CD's.

We also had some time to cook and having recently got some gorgeous Swiss Chard in our crop share, I knew we had to use it soon.



I remembered a recipe I got from Catherine over at Food Snob a few years ago for Ginger Tofu with Noodles & Greens. It was so long ago that she doesn't even remember it! Of course I substituted the spinach with our Swiss Chard and regular garlic for our green garlic from the crop share :)

Ginger Glazed Tofu with Peanut Noodles and Greens
(8 servings)


½ cup rice vinegar
¼ cup soy sauce
2 tsp sesame oil
2 cloves garlic, smashed
½-inch ginger, minced
¼ tsp red pepper flakes
1 pkg. extra firm tofu, drained and pressed for at least 1 hour
1 tbsp olive oil
2 cloves garlic, minced
½-inch ginger, minced
½ small onion, minced
½ cup coconut flakes
¼ cup sesame seeds
½ tsp red curry paste
2 tbsp peanut butter
Whole-wheat linguine
½ tsp salt
¼ cup vegetable broth
2 cups spinach

For the marinade, mix vinegar, soy sauce, sesame oil, 2 smashed cloves of garlic, ginger and red pepper flakes in a medium bowl. Cube tofu and set in marinade; let soak for about 20 minutes.

Heat a large pot to boil and add linguine noodles and cook according to package directions. Drain and reserve. In a cool pan, pour 1 tablespoon olive oil, add 2 cloves of minced garlic, ginger, onion, and coconut. Turn on burner and heat to medium. Cook until onion, garlic and ginger are lightly brown, about 7 to 8 minutes. Add the tofu cubes. Cook, stirring occasionally until browned. Add sesame seeds and red curry paste and continue to cook until sesame seeds are toasted. Then add peanut butter and cooked linguine noodles. Stir until peanut butter is melted and all ingredients are covered.

Add salt and veggie broth to deglaze the pan. Add spinach and cook until wilted and sauce is thick. Serve with steamed broccoli or other steamed vegetable.


Our sauce didn't necessarily turn out thick, but that was fine. I'm not one for saucy stuff anyway. This recipe was great and really easy to make. I have most of the ingredients on hand on a regular basis, so it's a good throw together meal. In the winter, I'm sure you could use frozen spinach or other greens.

Friday, July 11, 2008

Potluck Potstickers

My 2nd blog post back...that means I'm on a roll, huh?

Thought I'd leave you with some potstickers for the weekend. We have potlucks here at work from time to time and it's always a challenge finding something that doesn't have to stay too cold or too warm since we don't have refrigerators and have to fit everything in a lunchbag cooler.

Last potluck I brought potstickers and served them cold. These are one of my all-time favorite appetizers and besides the prep work, they are pretty easy to make. No one minded them served cold and they were all gone by the end of the day, so I consider that a hit.



I know I got this off of someone's blog a couple years ago, but can't recall who! Here's the recipe:

Potstickers

1 pkg. wonton wrappers
1 cup kale, very thinly sliced
½ cup carrot, shredded
½ cup jicama, shredded
½ c. green onions, thinly sliced
1 garlic clove, minced
2 tsp sesame oil
1 tbsp oil; vegetable, canola, or peanut
1/3 cup water

Combine kale, carrot, jicama, green onions, garlic and sesame oil in a medium sized bowl. Put about 1 teaspoon of mixture onto each wonton wrapper. Wet edges of wrapper and seal. Set on a plate.

Put one tablespoon oil in a pan. Heat it up and add dumplings seam side up. Fry them on medium until bottoms brown, about 5 to 10 minutes. Then add water and cover the pan. Steam the potstickers until water is gone from the pan, about 7 minutes. You will notice the sizzle sound change. You may need to do this in 2-3 batches.

Serve with various dipping sauces. I use a soy sauce, green onion, crushed red pepper mix for our dipping sauces.

Feel free to share any potluck ideas for me in the future...

Sunday, July 6, 2008

We're Still Cookin'!

Wow, I can't believe we haven't posted since February - time flies by! It's been nice to have a break from blogging. I'm on the computer all day for work, so it's hard to come home and be on the computer even more.

Good news is we're still cookin' and enjoying the summer! The 3rd year of our crop share has started and we are loving the fresh produce and creating recipes from the offerings. I feel like we've grown over the last 2 years and learned more how to manage working with seasonal crops and using everything we get. This year, I tried to have all my recipe options organized so we'd be well prepared when we get every box.


I'll leave you with a picture of our 1st crop share and a salad we made from the offerings...

As you can see, we received a lot of greens - 2 heads of lettuce, mixed greens, spinach, baby Swiss chard, parsley, fennel, green garlic and garlic scapes.


We ate a lot of salads. Here is one with grilled steak, red onions, blue cheese, tomatoes, radishes, and homemade croutons.

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