It’s a little more complex than that, but in short: it is my new year’s resolution to cook one chicken a month and make my own chicken stock with the leftover bones as well as the scrap vegetables that I’ve been collecting. I postponed publicly committing to this goal in order to give the concept a test run (or two) in our new apartment in NJ. Here’s a little more about what this resolution entails as well as my driving motivations: Continue reading “Resolution: Roast One Chicken Each Month”
Where did the last month go? Oh right…
“Of course, some of us are happy with the outcome of the presidential election, while others are surviving on cupcakes and bourbon.”
– Stephen Colbert on the Late Show 11/23/2016
If, like me, you find yourself in the latter category then I highly recommend that you go back to my blog post on bourbon-chocolate-pecan cupcakes! I’m sure that this is what Stephen was actually referencing when he made that comment…
On to my actual topic for this blog post: this year’s CSA (Community Shared/Supported Agriculture) season has come to a close. It actually ended a couple of weeks ago but we still have a mountain of winter squash to get through. Somewhere in that last month I was so overwhelmed by a combination of schoolwork and the overflowing abundance of vegetables. I just kind of shut down and stopped using the produce altogether, hoarding winter squash at the weekly pickup because I knew that they could last for months.
I challenge you to find a more click-bait-y title than that of the Dragon Lingerie Bean! If the name alone is not intriguing enough, then just check out this crazy coloration:
I used these in a coconut curry with shrimp and a plethora of other vegetables like carrots, tomatoes and peppers. It was great for using up a lot of vegetables… I’ve been a little behind on keeping up with the weekly flood.
If necessity is the mother of invention, then derpery is the father; I was once making zucchini bread when I realized that I had half the required volume of zucchini needed for the recipe. Already having assembled all other parts of the batter, I was committed to making this darn bread. A quick google search revealed that a zucchini-carrot combo bread was not an unheard-of invention, so I switched gears by replacing the missing zucchini with an equivalent amount of carrot. The resultant product was a success! Continue reading “Carrot-Zucchini-Coconut Bread”
In just a few hours I will officially begin my first term as a graduate student (though this week is a soft-start with orientation-type activities). In preparation for the onslaught of grading, studying, etc. that I anticipate, I have fortified the freezer ramparts with auxiliary rations: frozen burritos! Entirely homemade, of course.
My practice of making burritos for the freezer started with Hot-Pockets; my husband loves them, and I’ve gotta give the company credit for creating an on-demand meal/snack that is very satisfying. However, I was not happy that he was eating a processed food product on a semi-regular basis, so for nutritional as well as economic reasons, I endeavored to recreate some aspects of the Hot-Pocket experience. The first manifestation was as a breakfast burrito featuring eggs, cheese, beans, and sausage or bacon. And with this, I successfully transferred my husband’s affections to a homemade product… although he does occasionally cast a longing glance in the frozen section of the supermarket! Continue reading “Preparing for the End of the World (a.k.a. Graduate School)”
With the end of summer fast-approaching, I’ve been proactively working on my non-beach-bod; also, according to my friend who is really into weight-lifting, apparently it’s bulking season? Of course, I’m not seriously working towards any unhealthy goals, but I did consume the lion’s share of my award-winning batch of Bourbon-Chocolate-Pecan cupcakes in my lab’s cupcake-competition… Continue reading “Midsummer Mélange: CSA Produce & Beyond”
I think that we have a good rhythm down for dealing with the onslaught of vegetables that we receive every week. We use up the lettuce first because soggy salad is the worst. Root vegetables wait until the end of the week, since they can store for so long. Everything else gets cooked in between. Unfortunately, I was a bad person and threw one item out: the greens of last week’s kohlrabi; they were just so big and unappetizing-looking, and we were trying to find space in our refrigerator to store the next batch of CSA veggies. I won’t let it happen again! Continue reading “CSA Week 4: Establishing a Weekly Rhythm”
It’s been a busy couple of weeks, so inspiration from my CSA basket is what has been keeping me going in the kitchen! My husband is the king of fresh hand-made pasta, so I’ve been able to focus on doing creative things with vegetables while he handles the rest of the meal. Here are the highlights of things that I’ve done/plan to do with our hauls from the past two weeks of the CSA. Continue reading “CSA Round-up: Weeks 2 & 3”
I had always thought of turnips as the boring version of potatoes. A vegetable to be tolerated, but not enjoyed. After reading that Hakurei turnips are the “caviar of the turnip family,” I was thoroughly intrigued. I was able to get my hands on a bunch through our CSA. If you are lucky enough to acquire this tender turnip, usually outside of the realm of the grocery store, then I suggest trying out this preparation inspired by a PBS recipe. The resulting dish is highly complex, slightly sweet, and refreshing. Continue reading “Hakurei Turnip & Shiitake Soba”