What I Made – Week 9

This elk ragu with carrots and garlic scapes is inspired by this recipe from one of my favorite cookbooks in recent years, Six Seasons. With only about an hour total cook time, it comes together more quickly than many other similar recipes, with no loss of flavor.

I know I’ve posted about poke salad bowls on here before, but I thought this time was a bit more photogenic. Maybe? Not really? Oh well.

These are my favorite quinoa bowls with marinated kale. I changed the recipe a bit by using pan-fried tofu instead of chicken and using jarred roasted red peppers instead of the tomatoes for a sauce with a bit of kick.

Fish taco salad, inspired by a local salad chain restaurant. I think sliced the cabbage and combined it with lettuce to make the bed of greens. Topped with pan fried catfish, quick pickled onions, and cilantro-queso fresco dressing and it’s almost as good as the one from the store.

Our July 4 cookout lunch included roasted potatoes, smoked cider can chicken (for a gluten-free take on a beer can chicken) and these blistered green beans with miso.

This pasta with garlic scapes and fava beans was also a hit. In the future, I’d add red pepper flakes for a bit of spice (even though I used hot Italian sausage like the original recipe said).

On the sweet side of things, I also made a blueberry buckle. I just call it coffee cake and eat it for breakfast with no regrets! ūüíĀūüŹľ‚Äć‚ôÄÔłŹ

Chocolate chip zucchini bread is another of my favorite dessert-for-breakfast meals. I plan to wrap these loaves tight and freeze them for to enjoy once zucchini season has passed.

What I‚Äôve Planned – Week 9

The tomato plants in our garden seem to grow a foot every night these days. I’m glad someone is enjoying this hot humid weather! Since weeknight dinners usually involve me rushing in from a sweltering walk from the train, I do most of my ambitious cooking on Sunday, when I can stay inside in the AC all day. Slow simmering ragu, cooking a big batch of quinoa that will be repurposed into multiple meals this week, baking something that will make the whole house smell delicious just as we’re saying goodbye to the weekend and facing down the workweek ahead – it’s a different form of meal prepping.

Here’s the planned lineup this week:

  • Elk ragu with carrots and garlic scapes (inspired by this incredible lamb ragu recipe from the Six Seasons cookbook – everything from this cookbook is a hit but this recipe is among my favorites)
  • Poke salad to use some of this week’s spring onions and finish off last week’s lettuce
  • Quinoa chicken bowls with marinated kale
  • Fish taco salad on thinly sliced Savoy cabbage
  • A July 4 cookout with smoked chicken, green beans, and roasted potatoes
  • Pasta with fava beans and garlic scapes (adapted from this Food Network recipe)

I’ll probably also make a blueberry buckle and maybe (hopefully) will find a way to use all those zucchini!

What I Made: Focaccia with Cherry Tomatoes, Feta, and Garlic

I’m not very skilled at bread baking. ¬†While I’ve got no problems with cake-like breads, like banana or zucchini breads, I sometimes struggle with making yeast breads. I’ve had more than a few sets or rolls turn out tough. This week’s focaccia recipe may be the first step towards conquering my fears.

The first step of course, is combining the warm water and the yeast. ¬†After the yeast has dissolved, whole wheat flour, olive oil, sugar and salt are added. ¬†Then, flour is added until the dough reaches a stiff consistency. I should note: the original recipe suggests using bread flour, but I was waaaaay too cheap to buy flour I wasn’t going to use that often. ¬†Instead, I used regular whole wheat flour in place of whole wheat bread flour and all purpose flour instead of bread flour. The dough is then kneaded and left to rise until is doubles in size, about 45 minutes.

Waiting is always the hardest part.

After the dough has risen, thin basil slices are incorporated.  The dough rests for 10 minutes, then gets rolled out into a pan and rests 10 more minutes.  Finally, the tomatoes, garlic, and cheese are pressed into the top of the loaf.  The tomatoes should be cut side up so they cook down nicely under the heat of the broiler. 15-ish minutes at 450 (plus additional cheese melty/tomato toasty time under the broiler) is all it takes to turn out a great-tasting and impressive looking loaf of focaccia!

Focaccia

Sorry the photo is a bit blurry, but it was hard to see through all the smoke.

The original recipe suggests using a 10″ x 15″ jelly roll pan to bake the bread, but more important than the dimensions is that the pan have a bit of a lip so the olive oil doesn’t run off and burn¬†in the bottom of your oven. ¬†Not that I’m speaking from experience or anything, but let’s just say my neighbors probably didn’t appreciate hearing my smoke alarm as frequently as they did while I was baking¬†this.

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What I Made: Shrimp Fajitas (Sorry Grandma)

My Grandma is a faithful reader of CSA in the City, and each week when I talk to her, she lets me know which recipes looked good, and which did not. You see, Grandma is not a shrimp fan (she’s allergic, so you can’t blame her). The last few times I made a recipe with shrimp, Grandma made sure to tell me everything I posted that week looked good, except the shrimp. So with apologies to Grandma, here’s another shrimp recipe, this time with a Southwestern flair.

The shrimp marinate for a while in a mixture of lime juice, chipotle peppers and adobo sauce (buy one of the small cans at the store) and some garlic and cumin. I don’t have a grill, so I cooked them in a skillet on the stove. Then, I sliced this week’s red onion with some of last week’s green bell peppers. ¬†They got a quick toss in the leftover shrimp marinade and were¬†saut√©ed until done.

ShrimpFajitas

 

Wrap them in a tortilla and eat them just like this, or top your fajitas with whatever you’d like: cheese, lettuce, salsa, etc.¬† Continue reading

What I Got: Week 9

Week9
Cantaloupe, Charentais French melon, red onion, Malabar spinach, Hungarian hot wax peppers (5)
Green zucchini (5), peaches (5), red tomatoes (3), Early Gold apples (3), yellow wax beans (2 pounds), grape tomatoes (1 pint)

This week may be a bit light on recipes, since there’s a lot in this basket I can eat plain or in a simple preparation, no recipe needed.