a day for recipes

Life has been busy recently with a trip home, a weekend of celebrations, and a full work week. I’ve been looking for uses for my CSA batch from Sunday and have made a few nice dishes.

The broccolini was great over a bed of orzo, fresh tomato, feta, lemon juice, and olive oil.

I used the entire head of lettuce and a handful of kale for another of my standard Chinese-style stir-fries and ate it alongside some vegetable gyoza from Trader Joe’s.

lettuce, kale, egg, garlic, peanuts, crushed red pepper, soy sauce, rice vinegar, and a bit of sugar

I decided to try something “different” with the kale today. “Different” only meaning a different flavor of stir-fry … it’s a start! I sauteed a handful of it with olive oil, lemon juice, oregano, and black pepper, and added crumbled feta just before eating it. VERY tasty!

My win for the week may very well be the homemade pesto I made this morning. I used my friend Megan’s recipe, I love how simple it is with only five ingredients. My basil has been slowly dying over the week, so I knew that it was today or never. It was so easy to make! I just put the ingredients into my tiny food processor and blended them all together. The smells when I took the lid off were AMAZING! Fresh basil is something that words can’t describe. I love catching a whiff of it! This was the first time I attempted homemade pesto, and it was a fair first try. I over-did it a tiny bit on the lemon juice (accidentally!), and added extra garlic on purpose but maybe that wasn’t the best idea. However, I am confident this pesto will taste wonderful when paired with fresh tomatoes and cheese for a sandwich soon. PS, my friend Angie took the following picture; it is her book underneath the pesto. Angie is, in one week’s time, getting her Master’s of Fine Arts. Check out her portfolio here.

I currently have these muffins (with some changes) in the oven. They are not cooking through. It is a hot day. I’m taking a break from the kitchen while they continue to sit in the heat. Hopefully they’ll get to an edible point and will taste DELICIOUS. I am really excited about these muffins because 1. They are vegan, and 2. They are gluten free. Angie is staying with me and wanted to be able to eat them, so I used her gluten-free pancake and baking mix as a flour substitute. This mix already has some baking soda and baking powder in it so I only added another 1/2 tsp of each to my mix. I also used allspice instead of nutmeg because that is what I have in my pantry, did not include walnuts, and I added a whole avocado just to see what would happen. I did not measure the carrots, I probably used a little more than a cup. I started baking them at 300* because of the avocado, and over the course of this past hour (yes, an HOUR), have lowered it down to 280* and raised it to 340*. They look great and the batter tastes great, but the centers are still gooey. We’ll see how it goes …

Before being cooked. I’ll be taking them out of the oven in 5 minutes time, regardless of how they are in the middle. I find a way to use the parts that aren’t done …

Any suggestions as to what I did wrong with the muffins? The bit of reading I’ve done in the past few minutes makes me think it has to do with the baking soda or baking powder. Does it at all have to do with the use of gluten-free flour? I’ve never baked gluten-free before. (I’ve never baked fully vegan before either.) Any suggestions for next time? This recipe really does look good and I’d like to do it right!

I still have potatoes and patty-pan squash and more carrots to use from Sunday’s CSA pick up. Some sort of stir fry is probably in order again.

I’ll be linking this post with this week’s link party at inherchucks … you should check it out and add your recipes too! Happy weekend!

July 24th addendum- Read this post for the rest of the muffin saga, and how it all turned out for good.

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another beautiful CSA day- with recipes!

I tried a new CSA recently, and had a beautiful box of produce waiting for me when I checked outside my apartment at 7:00am. What a wonderful thing to wake up to, no?

Plums, peaches, romaine, bok choy, beets, carrots, broccolini, and avocado. The box was supposed to have sweet potatoes, but I put them on my list of things I don’t want (yes, I’m one of the few that just can’t seem to enjoy them), and so the bok choy was subbed in for them. Upon pulling out the beets, I thought perhaps they made a mistake- I thought I had added them to the “no” list as well. Another look at my subscription and I found I was wrong. I believe I decided to keep them on the list so that I could try to like them.

I only had a week to use these veggies before heading on a trip out of state, so I got to work with them immediately. The broccolini went well as a bed for vegetable gyoza from Trader Joe’s that I eat at least once a week (it is TOO tasty!) Hooray for a vegan meal!

The fruit has been used well as snacks, as always. I wasn’t as thrilled with the quality of it as I have been with the other CSA, but I’m going to give this one another week before I make any solid decisions. The carrots weren’t wonderful at all, but I ate them anyway, just raw and simple.

I’m still trying to find a better way (that I enjoy) to use up all the leafy greens. Stir fry continues to be my default. A good friend of mine is living with me for this month of July and she brought a blender, so perhaps I’ll delve into the world of green smoothies. Until then, I used the beet greens, bok choy, romaine, and leftover collard greens from a week or two ago to make a stir fry with scrambled eggs, peanuts, onions, fresh garlic, crushed red pepper, and soy sauce, all over rice noodles. It turned out to be SO MUCH more satisfying than I expected- I was just making it to eat the greens, but it was SO tasty!

The best food to come out of this box was actually the beets and the avocado. I was excited for the avocado because of my new realization that I can bake with it. Since google was so helpful with that idea, I decided to look up “baking with beets,” and I came across some interesting recipes. I knew that beet juice can be used in place of red food dye (which is something EVERYONE should do, red food dye is terrible!), so I figured I might come across something. The recipes weren’t too numerous or different from each other, mostly cakes or breads or cupcakes. It seems that beets are best used in baking alongside chocolate to help mask the flavor a bit better. I’m completely fine with that- I LOVE chocolate. I decided on this Chocolate Beet Tea Loaf that I came across in my searches, and I am SO glad I did!

I chose this recipe because most of the others I found required the beets to be cooked. Though I could find step-by-step directions on how to cook them, I still didn’t quite trust myself. I think the last time I’ve seen an actual beet was when I was just a few years old and my mom tried to make me eat them (I didn’t). This recipe just calls for raw, shredded beets, and I liked the idea of the simplicity. Also, I already had all of the rest of the ingredients necessary, and I need to calm down with buying baking ingredients right now.

I substituted an avocado for the melted butter or oil that the recipe calls for and it still worked beautifully! I used all three of the beets I got in the box, they weren’t very large. I didn’t measure them (or the avocado), but everything worked out well. Due to the avocado, I baked the loaf at 290 and checked on it every 5 minutes or so after it was in the oven for 45 minutes. It didn’t take much longer than an hour. I stuck with the proportions of the rest of the ingredients; I didn’t add extra sugar because I prefer a darker chocolate anyway.

Peeled and shredded beets. Such a beautiful color!

Another “loaf out of the pan” fail, but not as terribly so as the zucchini bread.

This cake loaf turned out DELICIOUS! It is a bit thicker and very moist- I think the combination of the avocado alongside the beets is helping it retain all that moisture; it’s fudgy in some parts. It is a bit earthy in flavor, but I really think it is the right combination of earthy and sweet. Not everyone I’ve shared it with has loved it as much as I do, but only one person hasn’t liked it (or at least, I found it sitting on the table an hour later, forgotten about after the initial tiny bite, I’m right in assuming I think). I really love a good chocolate cake, and this one has enough chocolate to satisfy me without being overbearingly sweet. I will now spend the rest of my CSA days hoping for beets in every box, just to make this recipe again.

Thick, fudgy, and wonderful!

Have you ever baked with beets? I’d love to hear your experiences! And how about those avocados? Have any of you tried baking with them yet?