Posts Tagged ‘vegetables’

Super Food, Super Delicious!

Thursday, January 8th, 2015

My only food-related New Year’s resolution is “Eat less food from a drive-thru”. I’ve made drastic diet resolutions in the past and – not shocking – I’ve always failed. Always. If I’m not just throwing the whole thing out the window I’m busy trying to get around it somehow. (Well this ice cream is totally local and organic, which means it’s ok. It’s not like I’m eating horrible procesed candy from a bag…)

So “fewer drive-thrus” is a good goal. If I have to at least get out of the car and walk in to get my take-out at least it’s more likely to have a vegetable in it. I’m also menu planning again – maybe I’ll even get a What’s For Dinner post up! – and keeping the fruit bowl full. But when it’s lunch time and I’m standing in my kitchen and I realize I haven’t eaten anything that day and am suddenly STARVING, even a no-drive-thru rule doesn’t stop me from eating a pint of ice cream instead of real food. There has to be something easy and delicious right there.

eat smart wild greens and quinoa salad kit-8

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North Fork 2013

Monday, July 8th, 2013

We went to Long Island to visit one of my very favorite people and her two boys. For someone I met on the internet, she sure doesn’t seem like a crazy person. Unless you mean crazy-awesome. Her whole family is crazy-awesome, in fact, including an awesome boyfriend who read approximately one zillion bedtime stories to the kids.

We went to celebrate JD turning four with a super hero birthday party Kim threw together entirely on her own while also working full time. I mean, my parties ARE my full time job when I’m planning, and they still don’t go as smoothly as her’s. She’s basically Superwoman (which made the theme even more appropriate).

Party Photos:

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Then on Sunday we had a super leisurely day that involved Evan taking a nap in the stroller (!!!!!!) and me buying $17 worth of pickles. And also strawberries. And also a giant bread ring stuffed with pepperoni. And that was just the farmer’s market in the morning.

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I’ve gone to visit Kim on Long Island a few times now, and every time I drove through the North Fork from the ferry I thought “Man, this place is GORGEOUS. One day I’m going to come back and just drive around.” Since Kim and the boys had plans in the afternoon the kids and I left around 2, which gave us plenty of time for just driving around. Thanks to some directions from Kim’s mom and some really good luck (plus ignoring my GPS’s insistence I stay on the main road) we found plenty to occupy ourselves. A farm stand with fresh snap peas, blueberries AND a playground is basically their idea of heaven.

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Twins! Even when they’re eating.

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Apologies for all the blueberry pictures, they were so gorgeous.

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And then we caught a 6 pm ferry home. It was a super fantastic weekend. I love summer.

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Baked Green Bean Fries

Tuesday, May 15th, 2012

To be honest, I am not a huge fan of green beans. The only time I ever really like them is battered and deep fried but by that point they’re barely a vegetable any more and definitely not a health food. And although I’m sure some kids eat green beans willingly for breakfast, lunch and dinner, mine prefer french fries…and I do too.

So I made my green beans into fries. Sort of. Healthy ones!

Baked Green Bean Fries
Serves 4

12 oz green beans
1/4 cup whole wheat flour
1/4 cup egg substitute (or 1 egg)
Splash of water
1 cup Italian panko bread crumbs*
1/2 teaspoon salt

Preheat oven to 425 degrees and coat a rimmed cookie sheet with non-stick spray.

First you have to blanch the green beans, which sounds like a long, fancy, unnecessary step, but is easy and quick. Bring a large pot of water to boil and add a little salt. Toss in the green beans and boil for 3 minutes. As soon as the time is up, drain the beans in a colander and then put them in a bowl of ice water for at least 3 more minutes. They should still be green and crunchy.

Drain the beans again and pat them dry. Put them into a dry bowl, pour the flour over them and toss until they’re all coated. Put your egg in a bowl with a splash of water and scramble it, then put your bread crumbs and salt in another bowl. This next part is a little tedious but I tried doing it other ways and they didn’t work as well. Working a couple beans at a time, dip them in the egg mixture, then roll them in the bread crumbs until they are well coated. Put them on the cookie sheet. Repeat until they are all coated and in a single layer on the sheet (use another cookie sheet if you run out of space). Bake for 18-20 minutes until the coating starts to brown.

Serve with your choice of dipping sauce for little fingers or something spicy for grown ups (I dipped mine in Kraft Horseradish Dijon Mayo but if you were REALLY fancy you could make your own).

*If you wanted to make them spicy, add cayenne pepper or red pepper flakes to the bread crumbs. I was trying to keep them kid friendly for the picky 3 year old (the baby loves spicy stuff).

Caroline approved!

I calculated the Weight Watchers Points Plus and each serving is only 2 points – so feel free to eat most of them in 1 sitting. Or all of them you can keep away from the kids. Enjoy!

 

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CSA Update: Summer Bounty

Thursday, July 28th, 2011

My CSA membership has been paying out big time for the last few weeks. I snarfed down all the early season carrots and snap peas and lettuce without even bothering to take pictures or find recipes, because what can you possibly do to a fresh-picked snap pea to make it BETTER? (Hint: NOTHING. Except for shoving it into your face hole.)

Toddler photobombing my picture of last week's haul to get a cherry tomato

All my hopes for teaching the toddler about fresh and local food have come absolutely true. He asks to go to the farm all the time, loves seeing the plants and checking out the changes each week and will eat things I NEVER thought would pass his lips (peas! beans! lettuce!) if he gets them fresh.

But I haven’t been wasting all my veggies on the toddler. They’ve been a total life-saver on my diet plan, since I can eat as many vegetables as I want – and they are SO MUCH EASIER to eat when you know they’re fresh and tasty and they’re sitting on my kitchen counter.

Here’s what I got on Tuesday:

1. Arugula
2. Cabbage
3. Summer Savory
4. Amethyst basil plant
5. Cinnamon basil
6. Jalapeno
7. Heirloom tomato
8. Garlic
9. Eggplant
10. Green pepper
11. Cucumber
12. Fingerling potatoes
13. Red poatoes
14. Hot peppers
15. Cherry tomatoes
16. Pole beans

Holy cow. How do I even START to eat all of that goodness?

Pinterest helps, of course. I used some of the fingerling potatoes for Salt & Vinegar Fingerlings, although I wussed out on the full 2 cups of vinegar and I shouldn’t have – they weren’t tart enough for me. And I’m going to make Spicy Green Beans with my pole beans tomorrow, although mine will be a lot less fancy than that recipe (grapeseed oil? pshaw). I think we’ll have Parmesan Roasted Potatoes this weekend with the red of my red potatoes to satisfy my french fry craving.

And here are my super easy, spur of the moment, straight out of my brain recipes:

Eggplant Bruchetta

Eggplant sliced thin and broiled for about 4 minutes on each side, then topped with chopped basil, garlic and tomatoes and drizzled with balsamic vinegar. 100% CSA. And it was ZERO points on my Weight Watchers plan.

Chicken quesadillas with homemade salsa

Chicken, green peppers and onions sauteed with garlic salt and cumin, then I used my handy-dandy quesadilla maker and some Mexican cheese blend to make it melty. The salsa is the heirloom tomato, tons of garlic, one of the hot peppers, cilantro and lime juice.

Potato rosemary pizza

Pillsbury pizza crust baked for 5 minutes, then topped with mozzarella, chopped rosemary, chopped garlic and all three kinds of potatoes I got from the CSA sliced as thin as possible. Sprinkle with salt and bake for about 20 minutes more. Next time I might roast the potato slices for a few minutes before putting them on the pizza so they’re crispier, but even my husband ate it and agreed it was good. And so pretty!

We have summer squash and zucchini and more eggplant (my new FAVORITE) and tons more tomatoes coming in the next few weeks, so let me know if you have any favorite recipes. Oh, and I need a suggestion for that head of cabbage. It’s so beautiful I hate to turn it into coleslaw but I don’t know what else to do with cabbage.

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CSA Week 1

Friday, June 10th, 2011

We got our first harvest from Town Farm Organics, the CSA we joined this year, on Tuesday. (You can read more about it here.) This is what was in our bag:

Note to self: next time try taking picture of green things in front of a non-green background

 

1. Lavender plant
2. Sage plant
3. Zinnia plants
4. Snapdragon plants
5. Summer savory
6. Cut sage
7. Beet tops
8. Sprouted lentils and mung beans

And the great big bag in the middle is two different kind of lettuce (red leaf and something else).

It’s early enough in the season that my half-share was the same as a full share (in the future I will get more variety each week but less of each thing). The potted plants were a super nice surprise – now I have fresh sage any time I want it – I plan to try a potato, sage and rosemary pizza (recipe) and grilled tomatoes stuffed with goat cheese and sage (recipe) – and I planted the zinnias and snapdragons in my garden. I have no idea what to do with the lavender, besides make those little satchels that are supposed to make your underwear smell nice – AS IF THAT IS AN ACTUAL CONCERN OF ACTUAL PEOPLE – so suggestions are welcome.

So far I’ve eaten about half the lettuce in salads and sandwiches and used the savory and sage when I cooked a chicken. (Which I am sure would have been delicious had it actually cooked all the way through. The recipe was for a whole chicken cooked on the grill, but even at 2x as long as the recipe called for it was still raw in the middle. I’m blaming the grill. We had burgers instead.) I plan to saute the beet tops with a little butter and Parmesan for dinner tomorrow but I am totally at a loss as to what to do with “sprouted” mung beans and lentils.  Google tells me HOW to sprout them and that they’re SUPER nutritious and an GREAT IDEA…but all their serving suggestions involve just tossing them in a salad and I don’t think I’ll be able to trick anyone in my family into eating them that way.

Obviously this one bag of produce doesn’t cover the full cost of the CSA for summer but even if we only got this much stuff each week between now and October we’ll have saved over $300 on fresh, local, organic food. That’s money I can spend on other stuff, like chocolate or electricity to power these air conditioners or a plane ticket to San Diego. Thanks CSA!

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