39 posts tagged “food”
Things I would like to make and eat, like now:
Martha's Mushroom Barley Soup
Isabella's Lentil Soup
Crockpot Chicken & Dumplings
Definitely time for some of Laurel's Kitchen Tamale Pie
Martha's Honey Whole Wheat Bread
Oven Baked Brussel Sprouts (I'm craving brussel sprouts any way, really.)
Chunks of Energy (and some other ideas)
Martha's Beautiful, Colorful Icebox Cookies
Korean Sweet Pancakes (Hoddeok)
Some of these million Vegan Crockpot Recipes ... or these other million Vegan Crockpot Recipes ...I'm craving hearty meals and protein... trying to avoid meat as much as possible... looking for any suggestions you have!!!
There is a collection of photographs from around the world - each family posing together with a week's worth of food. Total cost is also listed. It is amazing. Please check it out...
The Collection of Photos by Peter Menzel (hosted at Snowball's blog)
From what I have read the countries are as follows:
Japan
Italy
Chad
Kuwait
South Carolina, USA
Mexico
China
Egypt
Ecuador
California, USA
Mongolia
Great Britain
Butan
Germany
Australia
India
USA
Mali
France
Greenland
China
Bosnia and Hercegovina
Cuba
Australia
Guatemala
Japan
more on where this work has been published around the world at the photographer's website.
No photos. But! I made a quick & easy dinner last night I thought I would share to kind of ease the tension I feel from not posting...
I had:
- Two zucchini
- Some frozen peas
- Some egg noodles
- Some pine nuts
- Some olive oil
- Some cheese
- Some lemon pepper
Boiled the water while I cut up the zucchinis into thin slices and heated a pan with some olive oil. Threw in half the zucchini slices & sprinkled with lemon pepper. Let them cook while I put the noodles in. Turned the zucchini & let them cook up for a little while. Took them out when they all looked soft & some were a little browned - put on paper towel. Did a second batch the same way. Drained the noodles & added frozen peas. After taking the second batch of zucchini out of the pan, I put the noodles & peas in there to coat them with some of the leftover oil and toasted pinenuts along with them ... sprinkled some shredded cheese on top, dumped it in a bowl with some zucchini and voila. It was yum. That lemon pepper is indespensible for me when cooking zucchini. It's so perfect.
Gah, who can read a blog post about food without a photo? Not me.
Oh well. Since moving I havent been able to do much cooking and its been killing me. The last couple days though, have gotten a little better. Why I choose to cook things like chowders and such when its ninety degrees out I cannot say although I think it has to do with the jonesing to cook ANYTHING.
Getting thru all the CSA veggies after having a few weeks off during the move, has been a success this week I think although we do have an enormous watermelon which needs to be cut open and eaten asap...
Last night, trying to clean out the fridge a bit more and use what we have... I put some jasmine rice in the rice cooker with a wee bit of butter, sprinkled in some turmeric and paprika and let it do its thing (note to self: buy rice, all kinds)... I sauteed the only meat in the house - three chicken breasts (cut into pieces) my SO's mom gave us (in general we are trying not to eat much meat), some extra virgin olive oil (costco has organic EVOO quite cheaply!), sprinkled some lemon pepper on it, threw in some chopped onion (about half an onion), sauteed for awhile till the onions began to turn translucent, then threw in four sliced zucchini, added more lemon pepper and sauteed until they began to look softer.
I ate the rice/chicken/zucchini in a bowl while sitting on the backporch and finishing off my second? third? vodka tonic. The weather was cooling down, preparing for another big storm, and things were quiet so it was just a nice little end to the day. I was pretty impressed with my little dish, especially since Id achieved perfect semi carmelization of the onions and the bright yellow rice was so fun to look at.
the instructions:
1. In a frying pan or wok, sizzle up a half green bell pepper (sliced) and small onion (chopped) in olive oil - add some cumin and garlic powder (to taste).
2. While the veggies are sizzling, cut a tomato into wedges.
3. Grab two small four tortillas. If desired, melt a slice of cheese the tortillas in the microwave or toaster oven.*
4. Spread a layer of hummus on each tortilla. Add the tomato slices. The veggies should be done now, so add those as well. squeeze some lime juice over the veggies.
5. Wrap up or fold up and enjoy!
of course you could use whatever vegetables you have on hand and omit the cheese for a vegan meal. mmmmmmmmmm. thanks again to alli for posting the original recipe!
mmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Community-supported agriculture (CSA) is a ... model of food production, sales and distribution aimed at both increasing the quality of food and the quality of care given the land, plants and animals – while substantially reducing potential food losses and financial risks for the producers. It is also a method for small-scale commercial farmers and gardeners to have a successful, small-scale closed market. CSA’s focus is usually on a system of weekly delivery or pick-up of vegetables, sometimes also flowers, fruits, herbs and even milk or meat products in some cases. (source: wikipedia)
* Please visit localharvest.org to do a simple search by zip code to find CSAs in your area.
* Thank you to True Nature Foods in Chicago for hosting a pickup spot and being an all around great place!
* Thank you to King's Hill Farms for providing me with year-round
delicious organic fruits and vegetables in an unconventional, flexible,
delicious share each week!
King's Hill Farms located in Wisconsin, operates a non-traditional CSA. They go year round by getting fruit and vegetables from organic farms all over the world when they are not in their growing season. Im guessing that they probably supplement even during their growing season when necessary. I realize this defeats the localist ideal of a CSA but in the midwest with such a short growing season, we would be importing fruit and vegetables from elsewhere anyway, I reason. Sure I could make different choices as far as how FAR these fruits and vegetables would be travelling to get to me, but I prefer to go this route with the farm.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Community-supported agriculture (CSA) is a ... model of food production, sales and distribution aimed at both
* Please visit localharvest.org to do a simple search by zip code to find CSAs in your area.
* Thank you to True Nature Foods in Chicago for hosting a pickup spot and being an all around great place!
* Thank you to King's Hill Farms for providing me with year-round
delicious organic fruits and vegetables in an unconventional, flexible,
delicious share each week!
King's Hill Farms located in Wisconsin, operates a non-traditional CSA. They go year round by getting fruit and vegetables from organic farms all over the world when they are not in their growing season. Im guessing that they probably supplement even during their growing season when necessary. I realize this defeats the localist ideal of a CSA but in the midwest with such a short growing season, we would be importing fruit and vegetables from elsewhere anyway, I reason. Sure I could make different choices as far as how FAR these fruits and vegetables would be travelling to get to me, but I prefer to go this route with the farm.
I dont have a complete picture this week, but this is a photo of some of the beautiful produce we got in our box. They must be getting some of their crop in because the potatoes and carrots are teeny and adorable.
**************************************************************************************************************
Community-supported agriculture (CSA) is a ... model of food production, sales and distribution aimed at both increasing the quality of food and the quality of care given the land, plants and animals – while substantially reducing potential food losses and financial risks for the producers. It is also a method for small-scale commercial farmers and gardeners to have a successful, small-scale closed market. CSA’s focus is usually on a system of weekly delivery or pick-up of vegetables, sometimes also flowers, fruits, herbs and even milk or meat products in some cases. (source: wikipedia)
- Please visit localharvest.org to do a simple search by zip code to find CSAs in your area.
- Thank you to King's Hill Farms for providing me with year-round delicious organic fruits and vegetables in an unconventional, flexible, delicious share each week!
- Thank you to True Nature Foods in Chicago for hosting a pickup spot and being an all around great place!
Breakfast Cookies/Kitchen Sink Cookies (Vegan)
1 cup oil
1/3 cup packed brown sugar
up to 1/4 cup cane sugar
2 teaspoons pure vanilla extract
2T whole flax seeds (grind them and) + 6T water OR 5T preground flax seeds + 6T water
1-1/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
up to 1-1/2 cups chopped dried fruits (dates, currants, apircots, raisins, etc)
up to 1 cup chopped nuts and/or seeds (sunflower seeds, sesame seeds, peanuts, etc)
Preheat oven to 350°F.
In a large mixing bowl, mix oil, brown sugar, sugar, and vanilla until light and fluffy. In a small separate bowl, mix ground flax with water and set aside. In another bowl, combine flour, cinnamon, baking soda, and salt. Add flax mixture to wet mixture until well blended and then gradually add dry mixture until well blended. Stir in oats, dried fruit, and seeds in small batches. On a baking sheet lined with foil or parchment paper (or a nonstick cookie sheet) drop the dough by 1/3 cupfuls and pat down slightly. Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.
(The very original recipe I adapted from can be found here.)
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