tag:blogger.com,1999:blog-84248553737371501992024-03-13T12:23:12.178-04:00Food In Many FormsFood In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-8424855373737150199.post-28942964260228462542022-10-21T13:54:00.001-04:002022-10-21T13:54:04.383-04:00End of Season CSA haul<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZ_8d9VbaLJWTx-WL6aGF7_uhKR76EfCB8I5wUcA5NPrW4DY0nhv57uaMjOF4L8IomnmACgt4NNXONqwyx6fvhdBIEPd1sc1g_1JOYt8BW3OYvYheY0_ULQqI8G4ItGNVMe0G3TW-qGDli7_4CIIGL5Z9aPwdqxKb5aySeeO7-DBceAj10B0rFfLVhQ/s940/CSA%20Post.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="940" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZ_8d9VbaLJWTx-WL6aGF7_uhKR76EfCB8I5wUcA5NPrW4DY0nhv57uaMjOF4L8IomnmACgt4NNXONqwyx6fvhdBIEPd1sc1g_1JOYt8BW3OYvYheY0_ULQqI8G4ItGNVMe0G3TW-qGDli7_4CIIGL5Z9aPwdqxKb5aySeeO7-DBceAj10B0rFfLVhQ/w353-h296/CSA%20Post.png" width="353" /></a></div><p> I had every intention of doing monthly CSA check in's this year, but ultimately it got away from me... again! However, I do have time today to talk about our end of season haul, and how I stretch our farm goodies for as long as possible.</p><p>First, I took 6 white onions and 5 red onions and hung them in a dark closet tied up in an old pair of panty hose. I throw in a knot between each onion to keep them separate and dry. </p><p>Then, I did the pickling. I have been saving tomato sauce and salsa jars for pickles all year. I thinly sliced watermelon radishes, daikon radishes, carrots, and hot peppers that have accumulated over the past 2-3 weeks. I also made a mix of matchstick carrots and daikon to sprinkle on sandwiches. I sprinkled in mustard seeds, black peppercorns, garlic cloves and crushed red peppers, and then covered them in boiling hot water & vinegar, mixed with salt. I used a 1/2 gallon of vinegar, and I made 3-4 tall jars and at least 3 small jars. This was also a great way to use 2 whole heads of garlic from the farm. </p><p>Third, I diced potatoes and boiled them in a large pot for potato salad. While they were coming to a boil, I pulled the leaves off of some week-old Swiss chard, and put them in a steam basket. The stems I chopped up and saved for later to throw in a stir fry. I found 5 heads of broccoli in various shades of brown and green. I saved the stems from the freshest broccoli to pickle later, and steamed the Swiss chard and broccoli florets to put in the freezer. </p><p>Finally, I washed the lettuces and tomatoes. This week, we have smoked salmon, so I'm hoping to make the IKEA copycat dish of potato salad, green salad, smoked salmon and lemon dill sauce. The grape tomatoes will go great in salad and the tomatillos can be roasted to make salsa. The cabbages can also be steamed and made into egg rolls. Next week, I'll bring sweet potatoes for lunch with some honey mustard chicken, and I'll find time eventually to make another round of kohlrabi fritters.</p><p><br /></p>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-64164779326430189882022-10-21T11:18:00.000-04:002022-10-21T11:18:10.049-04:00Recipe Re-do: Morning Glory Muffins<p> I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations.</p><p>I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down...</p><p>1 apple - 1 serving</p><p>1/2 cup applesauce - .5 serving</p><p>3/4 cup raisins - 3.8 servings</p><p>6 carrots - 12 servings</p><p>8 oz pineapple - 1.4 servings</p><p>/ 18.7 servings per recipe, .6 servings per muffin</p><p>So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something.</p><b>Ingredients</b><br /><br />1/2 cup spelt flour<br />1 cup whole wheat pastry flour<br />½ cups sprouted wheat flour<br />¾ cup almond flour<br />1 cup sugar<br />1 tablespoon ground cinnamon<br />2 teaspoons baking soda<br />½ teaspoon salt<br />1 can (8 ounces) crushed pineapple, drained<br />2 cups finely grated carrots (from about 6 carrots)<br />1 large crisp apple, such as Fuji, Gala, or Granny Smith<br />¾ cup golden raisins<br />2/3 cup coarsely chopped pecans or walnuts<br />3 large eggs<br />½ cup canola oil<br /><div>½ cup applesauce<br />1 teaspoon pure vanilla extract<br /><b><br />Directions</b></div><div><b><br /></b>Position a rack in the lower third of the oven and preheat the oven to 350°F. Use cooking spray to coat 16 standard-size muffin cups or line them with cupcake liners.<br /><br />Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine.<br /><br />Use a food processor, or similar device, to shred 2 cups of carrots and 1 large apple. Add the pineapple, carrots, apple, golden raisins, and nuts and stir to combine.<br /><br />Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim.<br /><br />Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 25 to 30 minutes.<br /><br />Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.<br /><br /><b>Check out the original post</b>: https://foodinmanyforms.blogspot.com/2019/09/new-to-repertoire-morning-glory-muffins.html</div><div><br /><b>Allergens</b>: wheat, egg, nuts</div><div><b>Nutrition (1 muffin)</b>: 180 calories, 9 g fat, 1 g saturated fat, 23 mg cholesterol, 172 mg sodium, 146 mg potassium, 23 g carbohydrate, 3 g fiber, 15 g sugar, 3 g protein, 104% vitamin A, 3% vitamin C, 4% iron, 3% calcium<br /><b>Cost (29 muffins)</b>: TBD<br /><br /></div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-62647776557539847292022-09-26T13:49:00.003-04:002022-09-26T13:52:54.124-04:00Lessons Learned - Sicily Provisioning 2022<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1LzndIXJf-oJmeR0P7ehpI0jDdWiNqxnljpYd4AT54VbPTUrcv763e9prKUhdsiD7oX4JWtpF8hrJYlZVlGe6nNtas4BQM8494QnEHbIySiztAqLrt-Cdk4gpcBDpYphc9dpCth3Xlb-SFjQc5cwyHLZ059Rpu0Qm3rASu3eb7Si_wQ5UhlF9Tv6aA/s3024/20220923_204105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1LzndIXJf-oJmeR0P7ehpI0jDdWiNqxnljpYd4AT54VbPTUrcv763e9prKUhdsiD7oX4JWtpF8hrJYlZVlGe6nNtas4BQM8494QnEHbIySiztAqLrt-Cdk4gpcBDpYphc9dpCth3Xlb-SFjQc5cwyHLZ059Rpu0Qm3rASu3eb7Si_wQ5UhlF9Tv6aA/s320/20220923_204105.jpg" width="320" /></a></div><p>Determining the menu for our Sicily trip was the easy part. The larger challenge is making sure you have a solid team for provisioning, and that your crew members are on board to help prepare meals. Here are some other considerations when you plan your sailing trip to the Aeolian islands:</p><p><b>Availability of different foods</b></p><p>Don't assume that you will be able to prepare your favorite taco recipe or chicken teriyaki in Italy. Although there were a few international foods available, the best availability is always going to be for local foods and local recipes. Through my research beforehand, I learned that Italians generally eat a light, sweet breakfast, like biscotti or pastry with coffee. Our group tends to eat a lot of yogurt for breakfast, and muesli is pretty common in Europe, so that was a good combo (one of our crew mates mixed the yogurt with muesli, banana and nutella - yum!). Seafood is popular in Sicily, so I knew there would be plenty of tuna, sardines and anchovies. We rarely provision fresh fish, but if we were to prepare it, it would be bought same day from a local fisherman, or eaten on shore. We bought groceries at both Lidl and Eurospin. There were also road-side stands for fresh produce. Some countries only have fresh produce at local markets.</p><p><b>Pasta</b></p><p>What I was planning to buy prior to the trip: spaghetti, orecchiette, & rotini</p><p>What I actually bought: spaghetti, rotini, couscous and rigatoni</p><p>Did not find: orechiette, shells</p><p><b>Starches</b></p><p>What I was planning to buy prior to the trip: pre-cooked polenta, medium potatoes, pre-made gnocchi</p><p>What I actually bought: dry instant Italian cornmeal, medium potatoes, refrigerated pre-made gnocchi</p><p>Did not find: pre-cooked polenta</p><p><b>Vegetables</b></p><p>What I was planning to buy prior to the trip: fresh eggplant, tomatoes, peppers, broccoli, onion, zucchini, green and black olives, minced garlic</p><p>What I actually bought: fresh eggplant, tomatoes, peppers, broccoli, onion, zucchini, spinach, jarred giardiniera, green and black olives, whole garlic, jarred sofrito, canned whole peeled tomatoes</p><p>Did not find: pre-cut garlic, had to go to a road-side stand for broccoli</p><p><b>Proteins</b></p><p>What I was planning to buy prior to the trip: chicken breast, steak, tuna, anchovies, eggs, cheese, prosciutto, salami, ground sausage</p><p>What I actually bought: chicken breast, thin-sliced steak, tuna, anchovies, eggs, grana padano, fresh mozzarella, buffalo mozzarella and a variety of mild hard cheeses, prosciutto, salami, hard un-cooked sausage</p><p>Did not find: ground sausage - if we had had a grill, we would have also bought fresh fish from the merchants who would motor past and hawk their product</p><p><b>Condiments</b></p><p>What I was planning to buy prior to the trip: basil pesto, salt, pepper, mustard, mayo, tomato sauce, olive oil, sunflower oil, balsamic & white wine vinegar, crushed red pepper, nutella, peanut butter</p><p>What I actually bought: genovese (basil) pesto, pistachio pesto, salt, pepper, mustard, mayo, tomato sauce, olive oil, sunflower oil, balsamic & white wine vinegar, crushed red pepper, bruschetta herb seasoning mix, puttanesca herb seasoning mix, oregano, nutella</p><p>Did not find: peanut butter</p><p><b>Key provisioning strategies</b> </p><p><b>Before you arrive:</b></p><p>- Based on the itinerary, think about how many meals will be eaten on land, and how many on shore - the skipper said to plan 4 meals on the boat</p><p>- Find out what the locals eat and incorporate that into your provisioning choices </p><p>- Plan to over-provision: add 2-3 meals that you could eat in a pinch with minimal additional ingredients - ideally meals with non-perishable ingredients (i.e. spaghetti & marinara, tuna fish with crackers)</p><p>- Think about what appliances you will have available - typically 1-2 gas burners, an oven, maybe a grill (less common on the Mediterranean), pour over coffee maker, moka pot</p><p>- Think about what will we eat under sail. Do we have easy-to-eat meals or snacks when the sea is rough? Do we have light foods like crackers in case of sea sickness?</p><p>- Ask the marina if they can do some of the provisioning for you in advance. Our boat broker said orders needed to be submitted 10 days in advance, but ours was basically submitted the same day, so it doesn't hurt to ask. Keep an additional copy of your order in excel format in case you need to re-send it.</p><p>- Order 1 gallon of water per person per day - if you order nothing else from the marina, order this</p><p>- Pack your own salt and pepper shakers if possible. If you have any meals that require unusual spices, or non-local flavors, pack those as well (i.e. taco seasoning in Italy)</p><p><b>Once you arrive:</b></p><p>- Confirm your order was received, review it for errors, make a plan to obtain missing item's </p><p>- Alcohol was market up 3 times on the base - try to provision alcohol beforehand if you have the time, or have people grab duty free</p><p>- Ask for a cooler for ice (some marinas rent coolers, but Portorosa didn't really). Our friend Danillo, at the icebox gave us a flimsy styrofoam cooler that last all of 4 days before someone stepped on the lid and it was all over</p><p>- Buy 4-6 bags of ice for the fridge, and another 4-6 bags of ice for the cooler/ cold drinks</p><p>- Provisioning for a week typically costs $1000-1500 for 8-10 people </p><p>- Allow 3 hours to fully provision or 1-2 hours if you can order some foods in advance</p><p><b>Mid-week:</b></p><p>- If you are able to dock at a marina during the week, take that opportunity to clean out your fridge of rotting foods (chicken, spinach, bananas and bread often do not last)</p><p>- Re-provision fresh bread and salad greens at local towns - eat salad greens within 24 hours</p><p>- Stay flexible - some planned meals will inevitably be missing a key ingredient at this stage, pivot and plan new meals that you do have the ingredients for</p><p>- Focus on using up fresh ingredients - canned and jarred foods can be left at the marina for the staff or other boat rentals</p><p><br /></p>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-85987888090327762922022-09-26T12:33:00.007-04:002022-09-26T13:50:26.923-04:00Cooking on a Boat - Sicily 2022<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPgZJ6NqxsZWRHgHxVKVeJQoyky5ONJmir_j63-g6rLpQGNVuYT20bQnqK5XxeKBq1EA0E6VIwpX78WOgZ9InhhaGRkK3y-49XJk6rXIZp9WdLSze3njYv0D463l5xW38tLuHcNrS-jimE1G-S_2sTITJ-OEuOdC3KUms4EpaEPZckTVM3itNHYx9xg/s2000/20220926_122917_0000.png" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1600" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPgZJ6NqxsZWRHgHxVKVeJQoyky5ONJmir_j63-g6rLpQGNVuYT20bQnqK5XxeKBq1EA0E6VIwpX78WOgZ9InhhaGRkK3y-49XJk6rXIZp9WdLSze3njYv0D463l5xW38tLuHcNrS-jimE1G-S_2sTITJ-OEuOdC3KUms4EpaEPZckTVM3itNHYx9xg/s400/20220926_122917_0000.png" width="400" /></a></div>
<p>Each time we go on a sailing trip for a week at some marvelous destination, I look up what other people have done for meals. It always feels like there are very few resources available, so I thought I would add my menus to the collective knowledge base, talk about what was easy to find, what was hard to find, and what I want to remember for next time.</p><p>For your reference, we sailed with Dream Yacht Charter out of Portorosa Marina in mid-September. This is considered shoulder season for the Aeolian islands. The weather felt like shoulder season, but the vibe on the islands was "off-season" - a lot less nightlife and fewer people.</p><p><b>The Menu</b></p><p></p><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Saturday<span> </span></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Portorosa<span> </span> </p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Sunday</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Panarella by dinner</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Monday</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Panarella</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Tuesday</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Panarella > Stromboli </o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Wednesday</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Stromboli > Salina > Lipari</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Thursday</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Lipari > Vulcano</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Friday</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Vulcano > Lipari > </o:p>Marina</p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> </o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Breakfast:</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Yogurt with muesli (granola), biscotti, coffee</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Biscotti, egg salad, coffee</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>(start caponata, pre-make polenta for tomorrow)</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Fresh croissants and bread from Panarella, coffee</p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Biscotti, coffee<span> </span><span> </span><span> </span></o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Leftover steak and eggs, breakfast potatoes, and fresh bread from Lipari, coffee</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Yogurt with muesli, biscotti, coffee</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Lunch prior to check in </o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Under sail: potato chips, meat, cheese and crackers</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Eggplant caponata on couscous</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Chicken club sandwiches</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>(chopped broccoli)</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Leftover steak sandwiches</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>(cleaned out fridge)</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Pasta salad with pickled vegetable mix, salami, olives, capers, olive oil, white wine vinegar, mustard</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> </o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Dinner: on shore in Portorosa, Ristorante La Plaza</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Pre-made gnocchi with genovese pesto, sundried tomatoes, diced chicken, and grana padano with argula salad, mozzarella and sliced tomato, with balsamic vinegar</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> On shore in Panarella @ Broccia</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Steak, broccoli, and polenta fries</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Dinner on shore: prosciutto, hot dog & artichoke anchovy, and tuna & vegetable pizza roticceria @ Mancia E Fui in Lipari, gelato</p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Sausage, peppers and onions with couscous and sauteed zucchini</p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>(cleaned out fridge) </o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Pasta a la norma (eggplant, garlic, basil, and ricotta)</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>& </o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Sausage ragu</o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>with rigatoni</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br /></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">Aperitivo: tuna salad, tuna pate, hard cheese, olives, crackers, fresh bread</p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>On-shore, @ Bar del porto, Panarella - roasted eggplant, bruchetta, fish pate, crostinis</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p>Prosciutto and cheese sliders, apple </o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> Fresh bruschetta, mozzarella, prosciutto, crackers, fresh bread</o:p></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> </o:p>Anchovies, tuna, crackers</p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><o:p> </o:p>Anchovies, tuna, marinated artichokes, capers, crackers</p>
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</tbody></table><br /><p></p><p>Check out my next post for my thoughts on provisioning and how to be succssful!</p>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-37431026581401407162022-07-10T12:19:00.008-04:002022-07-10T12:22:11.765-04:00CSA June 2022 Recap<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGP6bmzf6hVcf4E5SbFHgx6dj_kyEiqFt9frOPNijHzOWBcLr-sElw13yZfnYyKqeIQuRPWbuThGQv5Sz4h_uD8Xxk_swDRRYwJvtMZn-fItLYtCE8psYVPqtPoWFitNZJxPUed1Nuq1rcmiNQtMfGMKLzUPBtp-6xtMM-JNRSuwy16uaKRWF70XXMA/s2943/20220627_215326.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2705" data-original-width="2943" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGP6bmzf6hVcf4E5SbFHgx6dj_kyEiqFt9frOPNijHzOWBcLr-sElw13yZfnYyKqeIQuRPWbuThGQv5Sz4h_uD8Xxk_swDRRYwJvtMZn-fItLYtCE8psYVPqtPoWFitNZJxPUed1Nuq1rcmiNQtMfGMKLzUPBtp-6xtMM-JNRSuwy16uaKRWF70XXMA/s320/20220627_215326.jpg" width="320" /></a> It's hard to believe this is our fourth year doing the farm share. I have often felt anxious about the start of the season - there is a lot of pressure to use up all the produce, clean it, prepare it, etc. Somehow this year feels easier. Partially, it is easier, because we have been consistently splitting up the share. But also, I think I better understand the flow of duties each week. </p><p></p><p>Day 1: cut up green onions, chop off carrot and beet greens, wash and freeze kale, spinach swiss chard, or other cooking greens, wash at least 1 head of lettuce if there are no clean salad greens, maybe wash a 2nd lettuce, like radicchio or arugula</p><p>Day 2: roast zucchini, yellow squash, or beets, wash steam broccoli for freezing, slice turnips, and/or radishes to put on salads or pickle</p><p>Day 3: pickle radishes, turnips or beets</p><p>This way, I always have salad greens, which I can use for salad. I do a classic Caesar with rotisserie chicken, parmesan, and croutons, or throw Costco Tuscan bean salad, frozen breaded chicken tenders, leftover tofu stir fry, or some frozen taquitos on a bed of greens (really whatever I have laying around). I collected two weeks worth of broccoli and steamed all of it at once to be frozen, to use in place of the pre-frozen broccoli I normally buy. Once my veggies were pre-sliced, they were easy to grab for lunches, or do a quick pickle on a day I work from home. </p><p>I also have given myself more leeway to buy additional vegetables. In the past, I felt like I should use what the produce I have, but now I realize that buying bell peppers for stir fry, or carrots for soup helps me to use the farm vegetables, and enjoy them more. <b><br /></b></p><p><b>Week 1 - June 6</b></p><p>Bok choi <br />Chard (steak enchiladas)<br />Head lettuce <br />Kale (frozen, with fried eggs)<br />Salad mix <br />Scallions <br />Spinach (frozen)<br />Turnips <br /><br />Pick-Your-Own:<br />Herbs<br />Strawberries (ate some, froze some)</p><p><b>Week 2 - June 13</b></p><p>Bok choi<br />Broccoli (frozen)<br />Head lettuce<br />Kale, toscano (Farmer John's kale walnut pesto)<br />Kohl rabi (Farmer John's kohlrabi fritters)<br />Napa cabbage<br />Salad mix<br />Scallions <br />Spinach<br />Turnips </p><p><b>Week 3 - June 20</b></p><div><p>Baby kale (soup, below)<br />Beets<br />Bok choi<br />Broccoli<br />Collards<br />Fennel<br />Garlic scapes<br />Head lettuce<br />Kale, green<br />Kohl rabi<br />Napa cabbage<br />Salad mix<br />Scallions<br />Summer squash (baked, pasta salad)<br /></p><p><b>Week 4 - June 27</b><br /><br />Arugula <br />Beets, gold <br />Bok choi<br />Broccoli<br />Chard<br />Cucumbers<br />Fennel<br />Head lettuce<br />Kale<br />Kohl rabi<br />Radishes (with crackers and sardines)<br />Salad mix<br />Scallions<br />Summer squash</p><p>Since I missed week 3 last time, I'll include a recipe from Week 3:</p><p style="text-align: left;"><span style="font-size: medium;"><b>Italian chicken soup</b></span></p><p style="text-align: left;"><b>Adapted from</b>: https://www.marthastewart.com/872966/rustic-chicken-minestrone</p><div><b>Ingredients</b></div><div>2 tsp olive oil</div><div>1 medium onion, diced</div><div>4 garlic cloves, crushed</div><div>1 can (15 oz) diced tomatoes</div><div>3 medium carrots, cut in rounds</div><div>4-6 oz baby kale</div><div>1 medium zucchini, diced</div><div>1 can (15.5 oz) cannellini beans</div><div>Chicken broth and 1/2 the meat from a rotisserie chicken</div><div>Salt and pepper to taste</div><div><br /></div><b>Directions</b><br /><div class="section-headline" style="box-sizing: border-box; margin-bottom: 40px; margin-top: 0px; overflow: hidden;">In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add carrots, and cook 5 minutes. Add kale, zucchini, and beans and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired. Option to add leftover brown rice.<br /><br /><b>Allergens</b>: none<br /><b>Nutrition (1/5 recipe)</b>: 310 calories, 28 g protein, 29 g carbohydrates, 8 g fiber, 8 g sugar, 10 g fat, 1080 mg sodium, 1320 mg potassium, 56% vitamin A, 58% vitamin C, 21% calcium, 23% iron, 10% thiamine, 29% riboflavin, 44% niacin, 11% vitamin B-5, 23% vitamin B-6, 25% vitamin B-12, 13% folate, 154% vitamin K, 33% copper, 11% magnesium, 48% manganese, 29% phosphorous, 51% potassium, 16% selenium, 16% zinc<br /><b>Cost</b>: TBD<br /><br /></div></div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-54961559601551496192020-10-25T11:30:00.003-04:002020-10-25T11:30:52.724-04:00Swiss chard lasagna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-y5789qU1Egw/X5WZwtYmq7I/AAAAAAAAVjk/WSxnfkUT75cS8a-pYvYexyugrx_6UE3gQCLcBGAsYHQ/s2543/20201020_203446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://1.bp.blogspot.com/-y5789qU1Egw/X5WZwtYmq7I/AAAAAAAAVjk/WSxnfkUT75cS8a-pYvYexyugrx_6UE3gQCLcBGAsYHQ/s320/20201020_203446.jpg" width="320" /></a></div><p></p><p>When the farm share starts in June, one of the first things we always get is lots of greens - salad greens, spinach, cabbage, kale, rainbow chard. Some of the more exotic ones are a hard sell in my house - I was enjoying rainbow chard in omelets, and sauteed in olive oil, but I couldn't inspire any enthusiasm for it. The end of the season also brings lots of greens, so I had an opportunity to try again. This recipe, inspired by Martha Stewart and the New York Times, makes Swiss chard a bit more palatable, without the elaborate assembly that lasagna normally requires.</p><p>INGREDIENTS</p>3 tablespoons extra-virgin olive oil<br />1 medium red onion, coarsely chopped<div>1 pound Swiss chard</div><div>5-6 cloves garlic, crushed</div><div>1/2 teaspoon red pepper flakes</div><div>1 can whole-peeled tomatoes with juices (do not drain)</div><div>8 no-boil lasagna noodles</div><div>1-2 cups of fresh whole milk ricotta cheese</div><div>Salt and pepper to taste</div><div><br /></div><div>DIRECTIONS</div><div><br /></div><div>Preheat oven to 375 degrees. Wash the chard and separate the leaves from the stems. Chop the onion and chard stems in to small pieces. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.<br /><br />Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.</div><div><br /><b>Allergens</b>: wheat, gluten, milk<br /><b>Nutrition</b>: TBD<br /><b>Cost</b>: TBD<p><b>Adapted from</b>: https://www.marthastewart.com/1086311/swiss-chard-lasagna &</p><p>https://cooking.nytimes.com/recipes/1016467-lasagna-with-chard-tomato-sauce-and-ricotta</p></div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-39841186551296089392020-10-25T11:11:00.005-04:002020-10-25T11:11:36.414-04:00Week 18: Mire poix and Winter squash<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-74-SPju7mZE/X5WU5kwrJiI/AAAAAAAAVjY/Ou7YXYV7FZYbCQ0YOjjvWZMVJJHCBhSggCLcBGAsYHQ/s2543/20201017_152237.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://1.bp.blogspot.com/-74-SPju7mZE/X5WU5kwrJiI/AAAAAAAAVjY/Ou7YXYV7FZYbCQ0YOjjvWZMVJJHCBhSggCLcBGAsYHQ/s320/20201017_152237.jpg" /></a></div><p>I couldn't keep up with the weekly posts, but this week seemed like a good week to get back into it. I had winter squash accumulated from multiple weeks - butternut squash, acorn squash, delicata squash, and 2 different types of pumpkin - and I just got a new Blendtec blender, so it seemed good timing to do a squash soup. I halved the pumpkin, delicata and acorn squash and roasted them in the oven at 350 degrees, taking them out one-by-one as they softened up. </p><p>All my blanching and freezing these past few months paid off when I had celery and onions, but not carrots. Luckily, I had carrots from August all sliced up in my freezer. I sauteed them in a stockpot with olive oil, until they just started to caramelize. </p><p>In the blender, I put 2 cups of chicken broth, the squash, and 1-2 cups of mirepoix. The squash was still hot from the oven, and after 90 seconds of blending it was ready to eat! It was surprisingly sweet, so I may have to add a little cayenne pepper or something to give it a kick.</p><p>Other tasks for this week included:</p><p>- blanch broccoli for pizza/ pasta/ vegetable side</p><p>- make more soup with the leftover mirepoix</p><p>- prepare Martha Stewart's Swiss chard lasagna (https://www.marthastewart.com/1086311/swiss-chard-lasagna) - switch out the mozzarella for ricotta, yum! </p><p>- roast beets and make into cold salad (https://www.marthastewart.com/947113/beet-salad-ginger-dressing)</p><p>This week I got more than one recipe from this book I got from the library, " Martha Stewart Vegetables". It seems to be a good balance of veggie sides, as well as veggie-protein combos: https://www.marthastewart.com/1504833/sneak-peek-martha-stewarts-vegetables</p><p><br /></p>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-75967128796969778522020-10-17T19:28:00.001-04:002020-10-17T19:28:28.292-04:00Week 11: Purple Peppers & Farm-fresh Garlic<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DOoJN8yrBx0/X4t9tpVuhKI/AAAAAAAAVh4/h-OgjfzhrsMwVOih6r8voKWBODeifi9XgCLcBGAsYHQ/s2543/20200827_202809.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://1.bp.blogspot.com/-DOoJN8yrBx0/X4t9tpVuhKI/AAAAAAAAVh4/h-OgjfzhrsMwVOih6r8voKWBODeifi9XgCLcBGAsYHQ/s320/20200827_202809.jpg" /></a></div></div><div>This week's share:</div><div><br /></div>- Eggplant<br />- Yellow squash<br />- Hot peppers<br />- Potatoes<br />- Heirloom tomatoes<br />- Baby tomatoes<br />- Cantaloupe<br />- Beets<br />- Cucumbers<br />- Garlic<div><br /></div><div>Until today, I had only managed to cut up the cantaloupe from the share this week. I could smell it ripening on the counter. So I needed an easy way to use up a few different vegetables today and came up with a pasta primavera. Every vegetable, apart from the additional small peppers, came from the farm share. <a href="https://www.epicurious.com/recipes/food/views/pasta-primavera-107981">Epicurious</a> adds lemon zest, pine nuts, and crushed red pepper, which might some good ideas for next time.</div><div><br /></div><div>Farfalle Primavera</div><div><br /></div><div>INGREDIENTS</div><div>1 purple pepper, thinly sliced</div><div>2-3 small red & orange peppers</div><div>1/2 white onion, thinly sliced</div><div>1/2 large yellow squash, thinly sliced</div><div>1 cup baby tomatoes, halved</div><div>2 small carrots, peeled and sliced</div><div>1/4 cup fresh basil</div><div>4-5 cloves garlic, crushed</div><div>8 oz farfalle pasta</div><div>1/4 cup grated Parmesan</div><div>2 Tbsp Olive oil</div><div>Salt & pepper</div><div><br /></div><div>DIRECTIONS</div><div>1. Cook the pasta per package instructions, drain, and set aside</div><div><br /></div><div>2. In the same pan you cooked the pasta, pour in olive oil, and begin sauteing the onion. Throw in the carrots, and then begin pressing the garlic. Once they are starting to soften, start adding yellow squash, peppers, and then tomatoes. Continue to stir frequently.</div><div><br /></div><div>3. Once they are nearly cooked through, mix in the pasta, and fresh basil.</div><div><br /></div><div>4. Season with salt and pepper, plate the pasta and shave Parmesan cheese on top</div><div><br /></div><div><b>Allergens</b>: wheat, gluten</div><div><b>Nutrition (1/4 recipe)</b>: 340 calories, 10 g fat, 2 g saturated fat, 4 mg cholesterol, 122 mg sodium, 390 mg potassium, 56 g carbohydrates, 6 g fiber, 11 g protein, 91% vitamin Am 159% vitamin C, 5% iron, 11% calcium, 17% vitamin B-6, 13% manganese</div><div><b>Cost</b>: TBD</div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-16229588103818157152020-08-23T22:59:00.001-04:002020-08-23T22:59:14.578-04:00Week 10: Zucchini & Every-color Tomato<div>This week from the farm, we received:</div><div><br /></div>- Eggplant<br />- Yellow squash<br />- Fresh onion<br />- Tomatoes - cherry, grape, peach, indigo, roma<br />- Cucumbers<br />- Carrots<br />- Salad greens<br />- Watermelon<p>It's near the end of summer and that means all of the good stuff is coming in season! We got a beautiful little watermelon this week, and all the different color tomatoes are ready to pick. The heirloom tomatoes these past two weeks has made one of our favorite Chinese comfort foods extra delicious - <a href="https://thewoksoflife.com/stir-fried-tomato-and-egg/">https://thewoksoflife.com/stir-fried-tomato-and-egg/</a>. The peppers and onions went into some enormous bean quesadillas. Then the leftover peppers went into a salad for lunch. The watermelon got sliced up for snacking and muddled into cocktails, like this one <a href="https://leanneray.com/fresh-watermelon-mint-fizz/">https://leanneray.com/fresh-watermelon-mint-fizz/</a>. Hopefully, I can pickle some onions this week and snack my way through all the baby tomatoes. </p><p>Despite my best intentions to make zucchini muffins last week, I waited too long, and some of the zucchini had already gone bad. But I had exactly 2 cups of zucchini to make this recipe from "Good and Cheap" by Leanne Brown - the only thing I changed was the flour, which was originally all-purpose flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rpfEy7kagO8/X0Mrf9PmeyI/AAAAAAAAVLw/9OB4nxlOiEQlua9sPSxBLrkZeKdw4FpgACLcBGAsYHQ/s2867/20200823_224900.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="2867" height="196" src="https://1.bp.blogspot.com/-rpfEy7kagO8/X0Mrf9PmeyI/AAAAAAAAVLw/9OB4nxlOiEQlua9sPSxBLrkZeKdw4FpgACLcBGAsYHQ/w512-h196/20200823_224900.jpg" width="512" /></a></div><p>"Good and Cheap" Chocolate Zucchini Muffins</p><p>INGREDIENTS<br /><br />Oil, to grease the pan<br />2 cups grated zucchini (1 large or 2 small zucchini)<br />1 1/2 cups whole wheat pastry flour<br />1 1/2 cups rolled oats<br />1 1/2 cups sugar<br />1/2 cup cocoa powder<br />2 teaspoons baking soda<br />1 teaspoon salt<br />4 eggs<br />1 cup plain yogurt<br />1 tablespoon ground cinnamon<br />1/2 cup dark chocolate chips<br /><br />DIRECTIONS</p><p>1. Preheat the oven to 350 degrees</p><p>2. Grease 24 muffins cups with oil, or use paper liners</p><p>3. Cut off the round ends of the zucchini, and shred with a box grater (OR cut into chunks and run through a food processor until you get small chunks)</p><p>4. Combine the flour, oats, sugar, cocoa powder, baking soda, salt, cinnamon and chocolate chips, into a medium bowl</p><p>5. Mix the eggs and yogurt with the grated zucchini. Add the dry ingredients, mixing until just combined</p><p>6. With a spoon, dollop the batter into the muffin tins until each cup is less than full. Bake for 20-25 minutes.</p><p>7. Pull the muffins out and check them with the knife test. </p><p>8. Cool for 20-30 minutes and serve!</p><p><br /><br /><br /><br /><br /><br /></p>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-11100283587197168842020-08-18T21:23:00.002-04:002020-08-23T23:00:12.688-04:00CSA Week 9: Carrots & Tomatoes<div>This week from the farm:</div><div><br /></div>- Beets<br />- Carrots<br />- Zucchini<br />- Yellow squash<br />- Salad greens<br />- Cucumbers<br />- Heirloom tomatoes<br />- Baby tomatoes<br />- Kale<div><br /></div><div>It must be peak tomato season because we got almost 3 lb of tomatoes, plus the ones we picked ourselves. I bought green peppers today to make a traditional Andalusian gazpacho with cucumbers, tomatoes, and garlic from the CSA.</div><div><p>I am still getting way more zucchini than I know what to do with. A week or so ago, I roasted the squash in wedges with chunks of onion and made sandwiches with hummus and the roasted beets, tomato, and cucumber - I guess I will have to have repeat performance!</p><p>The carrots were also accumulating in the fridge (I had about 2 weeks worth) so I decided to blanch and freeze them for later. I will definitely appreciate them next time I make stew.</p><p>I only got 2 beets this week, but it was just the right amount to steam, slice and pickle with garlic and crushed red peppers.</p><p>Spicy Pickled Beets</p><p>1/3 cup distilled white vinegar<br />1/3 cup water<br />1 tablespoons sugar<br />Pinch of sea salt<br />1 large steamed beet, sliced<br />3 large garlic cloves, sliced<br />1 teaspoon red pepper flakes</p>Heat the vinegar, water, sugar, and salt in a small saucepan and bring to a full boil. Remove from heat and allow mixture to cool.<br /><br /><div>Add the chopped beets, garlic, and red pepper flakes to a jar. Cover with the vinegar, mixture, seal, and allow beets to cool to room temperature.<br /><br /></div><div>Refrigerate at least overnight before serving. Store pickled beets in a sealed container in the refrigerator for up to 1 week.</div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><p style="text-align: left;"><a href="https://1.bp.blogspot.com/-Jc2vPPk2ggY/Xzs8UPKk_JI/AAAAAAAAVFg/998BwUlGR_MgLWTrXfEBtEL2Eah6Y8_HgCLcBGAsYHQ/s2048/20200817_222509.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1448" height="328" src="https://1.bp.blogspot.com/-Jc2vPPk2ggY/Xzs8UPKk_JI/AAAAAAAAVFg/998BwUlGR_MgLWTrXfEBtEL2Eah6Y8_HgCLcBGAsYHQ/w232-h328/20200817_222509.jpg" width="232" /></a></p></div></blockquote></blockquote></blockquote></blockquote></blockquote><div><p><br /></p></div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-30919767216842933522020-08-01T08:12:00.001-04:002020-08-01T08:12:52.550-04:00CSA Week 7: Red Beets & EggplantThis week's CSA included:<div>- Beets (red)</div><div>- Multi-colored carrots</div><div>- Cucumbers (3!)</div><div>- Eggplant</div><div>- Kale</div><div>- Fresh onions </div><div>- Summer squash</div><div>- Zucchini</div><div>- Watermelon</div><div><br /></div><div>I am all kale-d out by now, so I was pleased to find a happy recipient for it. I already used kale for smoothies, omelets and kale chips. When I made baked chicken wings, I roasted my beets at the same time. Two of the cucumbers ended up in a Chinese cucumber salad, and the third ended up in a cocktail. The eggplant made some delicious caponata, and that used some of the fresh onions as well. The zucchini & yellow squash will find their way into a stir fry hopefully before next week. <div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q3_bkgkEnPs/XyVbevxYynI/AAAAAAAAU1o/h_jTBRV3M0o-cGnVEZ6HxecReftW5al5ACLcBGAsYHQ/s2048/20200801_080852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1631" height="640" src="https://1.bp.blogspot.com/-Q3_bkgkEnPs/XyVbevxYynI/AAAAAAAAU1o/h_jTBRV3M0o-cGnVEZ6HxecReftW5al5ACLcBGAsYHQ/s640/20200801_080852.jpg" /></a></div></div></div><div><br /></div><div>Recipes:</div><div><br /></div><div><a href="https://thewoksoflife.com/chinese-cucumber-salad/">https://thewoksoflife.com/chinese-cucumber-salad/</a></div><div><br /></div><div><a href="https://cookieandkate.com/cucumber-mint-gimlet-recipe/">https://cookieandkate.com/cucumber-mint-gimlet-recipe/</a></div><div><br /></div><div><a href="https://www.epicurious.com/recipes/food/views/classic-caponata-232539">https://www.epicurious.com/recipes/food/views/classic-caponata-232539</a></div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-85090013281045995332020-07-19T22:39:00.003-04:002020-07-20T12:40:55.011-04:00CSA Week 5: Cukes and KaleThis weeks' 1/2 share included:<div><br /><div>- Kale</div><div>- Zucchini</div><div>- Summer squash</div><div>- Cucumbers</div><div>- Arugula</div><div>- Radicchio</div><div>- Salad greens</div><div>- Carrots</div><div>- Golden beets</div></div><div><br /></div><div>We had an unexpected house guest last week, which took up most of our time, and prevented us from doing a lot of cooking. However, he did make us a beautiful Greek dinner his last night in town, and the tzatziki was a great way to use the cucumber and dill.</div><div><br /></div><div>Now it's Sunday, and most of the vegetables are still taking up space in the fridge. The squash needs to be cooked, salads need to be made. Dinner was Greek-themed wraps to use up leftover chicken and tzatziki, as well as greens and cucumbers from the share. The kale had to go, so I washed and (thoroughly) dried the kale, tousled them with some olive oil and salt, and threw them in the oven at 300 degrees. After 10 minutes, I rotated the baking sheet and then gave it another 10-15 minutes. Once they were nice and crisp, I sprinkled on some garlic powder.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iWn2w8JyXC4/XxXI1C7gYVI/AAAAAAAAUzU/N4vb7MyedVUOSd5zFgfpwCzEcm_8cZ3QACLcBGAsYHQ/s2543/20200720_123339.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1236" height="320" src="https://1.bp.blogspot.com/-iWn2w8JyXC4/XxXI1C7gYVI/AAAAAAAAUzU/N4vb7MyedVUOSd5zFgfpwCzEcm_8cZ3QACLcBGAsYHQ/s320/20200720_123339.jpg" /></a></div><div>The golden beets were to challenge myself this week. I thought beets were always roasted, but this recipe from Cooking Light uses acid to "cook" the beets, making my first attempt at preparing them a breeze.</div><div><br /></div>INGREDIENTS<br />1 1/2 tablespoons extra virgin olive oil<br /><div>1 tablespoon red wine vinegar <br />1 tablespoon fresh lemon juice <br />1 teaspoon honey <br />1/4 teaspoon kosher salt <br />1/4 teaspoon freshly ground black pepper <br />2 small golden beets, peeled and thinly sliced <br />1 (5-oz.) pkg. baby arugula <br />2 tablespoons chopped walnuts, toasted</div><div><br /></div><div>DIRECTIONS</div><div>Toast walnuts. </div><div><br /></div><div>Combine first 6 ingredients in a large bowl, stirring with a whisk. Add beets, and arugula; toss. Sprinkle with walnuts.</div><div>OR</div><div>To pack for lunch, combine beets and dressing, pack arugula and walnuts separately, and combine when you're ready to eat.</div><div><br /></div><div>Adapted from: <a href="https://www.cookinglight.com/recipes/arugula-golden-beet-salad">https://www.cookinglight.com/recipes/arugula-golden-beet-salad</a></div>Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-22270914356743340482020-07-12T11:35:00.003-04:002020-07-12T11:44:22.716-04:00CSA Week 4: Fennel & Summer Squash<div dir="ltr" style="text-align: left;" trbidi="on">
I took a week off for my friend's wedding, but I am back in the kitchen this week, prepping foods from my farm share. Our half of the share included:<br />
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- Cucumber<br />
- Salad turnips<br />
- Fennel<br />
- Yellow squash<br />
- Zucchini<br />
- Carrots<br />
- Pointed Cabbage<br />
- Broccoli<br />
- Salad greens<br />
- Herbs<br />
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We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice.<br />
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The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they were. I don't make a lot of relishes, but this one is meant to be an accompaniment to chicken or fish. I made this relish to go with salmon, and below you will find my new favorite recipe for pan-searing salmon to perfection!<br />
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<b>Fennel, Roasted Tomato, and Basil Relish</b><br />
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INGREDIENTS<br />
1 lb ripe tomatoes<br />
6-8 garlic cloves<br />
1 fennel bulb, trimmed and cut into 1/4-inch dice<br />
1/4 cup red-wine vinegar<br />
1/4 teaspoon crushed red-pepper flakes<br />
2 Tbsp olive oil<br />
1 cup loosely packed fresh basil leaves<br />
Oil, to grease the baking sheet<br />
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DIRECTIONS<br />
1. Preheat oven to 400 degrees. Coat a baking sheet with oil. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.<br />
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2. In a medium bowl, combine fennel with vinegar, red-pepper flakes, and olive oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl. Stir to combine; serve chilled or at room temperature.<br />
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Adapted from: <a href="https://www.marthastewart.com/1050252/fennel-roasted-tomato-and-basil-relish">https://www.marthastewart.com/105</a><a href="https://www.marthastewart.com/1050252/fennel-roasted-tomato-and-basil-relish">0252/fennel-roasted-tomato-and-basil-relish</a><br /><br /><b>Pan-seared Salmon from Once Upon a Chef</b><br /><br />INGREDIENTS<br />1 tablespoon extra-virgin olive oil<br />1/2 teaspoon kosher salt<br />Freshly ground black pepper<br />4 (6-ounce) salmon fillets, 1-1/4 in thick<br /><br />INSTRUCTIONS<br /><br />Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.<br />
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Adapted from: <a href="https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html">https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html</a></div>
Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-47903096741067234222020-06-29T19:53:00.000-04:002020-06-29T19:53:12.233-04:00New to the Repertoire: Chicken Shawarma<div dir="ltr" style="text-align: left;" trbidi="on">
A few months ago, we grabbed some marinated Chicken Shawarma from Trader Joe's and were pleasantly surprised how well it turned out by just baking it in the oven. We paired the chicken with pita, tzatziki sauce, lettuce, tomato, red onion, and cucumber.<br />
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Any meal that gets praised in my house is worth repeating. So, I looked through a few homemade marinade recipes and decided to try it out for myself. The NYT recipe looked like the best option, because the chicken was also meant to be baked after it was marinated. </div>
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INGREDIENTS</div>
<div>
2 lemons, juiced</div>
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1/2 cup + 1 Tbsp olive oil</div>
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12 cloves garlic</div>
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1 tsp kosher salt</div>
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2 tsp black pepper</div>
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2 tsp cumin</div>
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2 tsp paprika</div>
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1/2 tsp turmeric</div>
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A pinch of ground cinnamon</div>
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Red pepper flakes, to taste</div>
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2 pounds boneless, skinless chicken thigh</div>
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2 Tbsp chopped fresh parsley</div>
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DIRECTIONS</div>
<div>
1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, crushed garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour hour, and up to 12 hours.</div>
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2. Roast in the oven for 40 minutes at 425 degrees</div>
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OR </div>
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Cook sous vide style in the bag it marinated in 2 hours at 155 degrees, and brown on the stove before serving.</div>
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<b>Allergens</b>: none</div>
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<b>Nutrition (1/6 recipe)</b>: 450 calories, 33 g fat, 7 g saturated fat, 150 mg cholesterol, 390 mg sodium, 61 mg potassium, 4 g carbohydrates, 1 g fiber, 34 g protein, 10% vitamin A, 7% vitamin C, 2% calcium, 4% iron</div>
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<b>Cost</b>: TBD</div>
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<br /></div>
<div>
<b>Adapted from</b>: <a href="https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma">https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma</a></div>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-13081552908219740822020-06-26T19:41:00.000-04:002020-07-12T11:37:10.994-04:00Quarantine Baking: Early Grey Tea Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-AqqxYyl58gA/XvdISoOSHbI/AAAAAAAAUkY/rVOIZL5DGZkZzkevebuy2BPVCGtu6S5jwCLcBGAsYHQ/s1600/20200618_231428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="400" src="https://1.bp.blogspot.com/-AqqxYyl58gA/XvdISoOSHbI/AAAAAAAAUkY/rVOIZL5DGZkZzkevebuy2BPVCGtu6S5jwCLcBGAsYHQ/s400/20200618_231428.jpg" width="194" /></a></div>
I was baking once per week when I was quarantined at home, and I am only baking more often now, as I have been trying to share some homemade baked goods with the hard-working nurses and doctors at work. This bread recipe was a big hit with my coworkers, and it was a great way to use up loose leaf tea that had been sitting around in the cabinet.</div>
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Looking at the ingredients and the nutrition information now afterwards, I think I could probably cut back on the oil - just 1/3 cup less would save me 80 calories and 9 g fat per serving. </div>
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INGREDIENTS<br />
1 cup vegetable oil, plus more for pan<br />
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1 1/4 cups whole wheat pastry flour</div>
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1/2 cup oat flour<br />
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1/4 cup ground flax seeds<br />
1 tsp. Morton kosher salt<br />
½ tsp. baking powder<br />
½ tsp. baking soda<br />
2 large eggs<br />
1¼ cups (250 g) granulated sugar<br />
1 cup plain whole-milk yogurt<br />
3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags<br />
2 tsp. vanilla extract<br />
2 Tbsp sliced honey almonds<br />
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DIRECTIONS</div>
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1. Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides.<br />
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2. Whisk 2 cups (250 g) all-purpose flour, 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.</div>
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3. Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.<br />
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4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.<br />
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5. Sprinkle evenly with 2 Tbsp sliced almonds. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.<br />
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6. Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature.<br />
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<b>Allergens</b>: wheat, gluten, eggs, milk, nuts</div>
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<b>Nutrition (1/7 loaf)</b>: 590 calories, 37 g fat, 4 g saturated fat, 58 mg cholesterol, 441 mg sodium, 92 mg potassium, 61 g carbohydrates, 5 g fiber, 38 g sugar, 7 g protein, 2% vitamin A, 0% vitamin C, 10% calcium, 11% iron</div>
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<b>Cost</b>: TBD</div>
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<br /></div>
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Adapted from: <a href="https://www.bonappetit.com/recipe/earl-grey-yogurt-cake">https://www.bonappetit.com/recipe/earl-grey-yogurt-cake</a><br />
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P.S. Two weeks later, after looking at the nutrition breakdown, I thought I would make a second attempt, but this time with the aim of decreasing calories, fat, carbohydrates and sugar. It's in the oven now so I'll let you know how it goes!<br />
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P.P.S. It was a bit dry, I need to try adding applesauce to give it more moisture.<br />
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1<sup>st</sup> Attempt<o:p></o:p></div>
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2<sup>nd</sup> Attempt<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 76.25pt;" valign="top" width="102"><div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Ingredients<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 202.5pt;" valign="top" width="270"><div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 cup vegetable oil, plus more for pan<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 1/4 cups whole wheat pastry flour<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1/2 cup oat flour<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1/4 cup ground flax seeds<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 tsp. Morton kosher salt<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">½ tsp. baking powder<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">½ tsp. baking soda<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2 large eggs<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1¼ cups (250 g) granulated sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 cup plain whole-milk yogurt<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2 tsp. vanilla extract<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2 Tbsp sliced honey almonds<o:p></o:p></span></div>
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<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 188.75pt;" valign="top" width="252"><div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1/2 cup vegetable oil, plus more for pan<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 cups whole wheat pastry flour<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2/3 cup almond flour<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1/3 cup ground flax seeds<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 tsp. Morton kosher salt<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">½ tsp. baking powder<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">½ tsp. baking soda<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2 large eggs<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">3/4 cups (250 g) granulated sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">1 cup plain 2% Greek yogurt<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2 tsp. vanilla extract<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2 Tbsp sliced honey almonds<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 76.25pt;" valign="top" width="102"><div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Nutrition<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 202.5pt;" valign="top" width="270"><div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">590 calories, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">37 g fat, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">4 g saturated fat, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">58 mg cholesterol, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">441 mg sodium, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">92 mg potassium, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">61 g carbohydrates, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">5 g fiber, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">38 g sugar, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">7 g protein, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">2% vitamin A, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">0% vitamin C, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">10% calcium, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">11% iron</span><o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 188.75pt;" valign="top" width="252"><div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">430 calories, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">26 g fat, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">2.5 g saturated fat, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">57 mg cholesterol, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">435 mg sodium, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">93 mg potassium, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">41 g carbohydrates, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">5 g fiber, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">24 g sugar, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">10 g protein, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">2% vitamin A, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">0% vitamin C, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">10% calcium, <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="ES" style="font-size: 13.5pt;">10% iron</span><o:p></o:p></div>
</td>
</tr>
</tbody></table>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-6130783745891278692020-06-26T19:01:00.000-04:002020-06-27T09:26:47.447-04:00CSA Week 2: Swiss Chard & Salad Turnips<div dir="ltr" style="text-align: left;" trbidi="on">
It's week 2 of the CSA and here's what we received:<br />
<ul style="text-align: left;">
<li>1 head broccoli</li>
<li>1 cucumber</li>
<li>3 heads lettuce, including 1 romaine, 1 red leaf</li>
<li>1 bag spinach</li>
<li>1 handful garlic scapes</li>
<li>1 kohl rabi</li>
<li>1 rainbow chard</li>
<li>1 bunch of salad turnips (5-6)</li>
<li>1 bunch of green onions (6-8)</li>
<li>2 yellow squash</li>
<li>3 zucchini</li>
<li>PYO basil</li>
<li>PYO strawberries</li>
</ul>
The broccoli from last week had to be frozen because we never ate it - it got blanched and bagged up on Tuesday. At the same time I steamed the swiss chard to go with some macaroni and cheese, I cooked the shelling peas leftover from last week, and I marinated some chicken for the next day's dinner. We washed all the salad greens, and I chopped up the cucumber in combination with some halved grape tomatoes.<br />
<br />
Last night, we had a meditarranean-style chicken on a whole wheat pita, with a mix of salad greens, a sprinkling of cucumber and tomato, and a drizzle of tahini. Then I made a salad for today's lunch of salad greens, cucumber, tomato, chicken and croutons, with some tahini on the side. When I got home, I went straight to chopping up strawberries for a strawberry basil syrup, which we made into a vodka cocktail tonight.<br />
<br />
The kohlrabi and broccoli, I left to the other couple we split the share with, so primarily I have left squash, green onions, turnips, and spinach. Maybe I'll buy some tortellini and use up my squash, along with the peppers and broccoli in the freezer for this recipe from taste of home:<br />
<a href="https://www.tasteofhome.com/recipes/cheese-tortellini-primavera/">https://www.tasteofhome.com/recipes/cheese-tortellini-primavera/</a>. There will definitely be a turnip salad some time this week, and I still need to eat the remainder of the swiss chard.<br />
<br />
<b>Strawberry Basil Syrup</b><br />
<br />
2 cups strawberries<br />
1 cup fresh basil leaves<br />
1 cup sugar<br />
3/4 cup water<br />
1 tablespoon cornstarch (optional)<br />
1/4 cup water (optional)<br />
<div>
<br />
In a pot on the stove, add the mashed or pureed strawberries, basil leaves whole, sugar and 3/4 cup of water. Bring to a boil over medium heat for ten minutes. Stir occasionally.<br />
<br />
At this point you can continue to boil down and concentrate the syrup or add the remaining cornstarch and water for a quick thickening up.</div>
<div>
<br /></div>
<div>
<b>Adapted from</b>: <a href="https://dailydishrecipes.com/homemade-strawberry-basil-syrup/">https://dailydishrecipes.com/homemade-strawberry-basil-syrup/</a><br />
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-89680782115285707872020-06-17T23:15:00.001-04:002020-06-25T19:23:24.879-04:00CSA Week 1: Salad for days<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-PswXJrxlm8w/Xura1haLl5I/AAAAAAAAUXw/a5Ss2x-B2fMQzI4RPd4DdmAsIoQlL8igwCLcBGAsYHQ/s1600/20200617_203711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="192" src="https://1.bp.blogspot.com/-PswXJrxlm8w/Xura1haLl5I/AAAAAAAAUXw/a5Ss2x-B2fMQzI4RPd4DdmAsIoQlL8igwCLcBGAsYHQ/s400/20200617_203711.jpg" width="400" /></a></div>
<br />
CSA season is like a marathon of food preparation, and it started yesterday.<br />
<br />
Last season, I found it stressful to find ways to use all the different vegetables, to the point where I couldn't wait to give them away and I got angry when I forgot to use them up in the forms of veggie kabobs for bbqs, or side dishes at parties and dinners. Eating healthy shouldn't be so stressful.<br />
<br />
So this season, we are splitting the share with another couple and I am going to get organized and enlist help. This week's box included:<br />
<br />
<ul style="text-align: left;">
<li>kale</li>
<li>spinach </li>
<li>red leaf lettuce </li>
<li>spring mix</li>
<li>bok choy</li>
<li>broccoli</li>
<li>radishes</li>
<li>scallions</li>
<li>garlic scapes </li>
<li>PYO snap peas </li>
<li>PYO strawberries </li>
<li>PYO lavender</li>
</ul>
<br />
Last night when we got the box, we washed all the greens, and made our own proprietary salad mix that we put in an old supermarket container. I chopped up the broccoli and put the green onions in water.<br />
<br />
Tonight I made a radish and greens salad with a homemade mustard dressing from epicurious. The boiled eggs made a nice appetizer and I added some deli chicken to make it a complete meal. I also<br />
packed a second salad for lunch tomorrow. I'll try to post any recipes I use by the end of the week!<br />
<br />
<b>Mustard dressing</b>:<br />
3 large eggs<br />
2 teaspoons Dijon mustard<br />
2 teaspoons red-wine vinegar<br />
1 tablespoon fresh lemon juice<br />
1/2 teaspoon kosher salt, plus more to taste<br />
Freshly ground black pepper<br />
3/4 cup extra-virgin olive oil<br />
<br />
In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer).<br />
<br />
<div>
Cool off the eggs under running water. Reserve the whites for another use and mash the yolks in a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.</div>
<br />
Source: <a href="https://www.epicurious.com/recipes/food/views/green-salad-with-radishes-and-creamy-mustard-dressing-51262910">https://www.epicurious.com/recipes/food/views/green-salad-with-radishes-and-creamy-mustard-dressing-51262910</a><br />
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<div>
<br />
Well it's the end of week 1, and I still haven't gotten through all the greens, but I have been putting them on our homemade sourdough with garlic scape pesto, and mixing them in smoothies. I gave away some of the kale, but the remaining portion, I cut up and put in the freezer to use as a mix-in, along with frozen bananas, soy milk and chocolate peanut butter protein powder. All the strawberries have been eaten; the broccoli needs to be steamed and frozen, but that will have to wait until tomorrow. I barely had enough garlic scapes to make the pesto from Food52; however, it makes enough to use multiple times:</div>
<br />
<b>Garlic Scape Pesto </b><br />
1 cup garlic scapes, thinly sliced crosswise<br />
1/4 cup pine nuts<br />
1/2 cup good olive oil<br />
1/4 cup Parmesan<br />
Salt and pepper, to taste<br />
<div>
<br /></div>
<div>
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.<br />
<div>
<br />
Add cheese, pulse, then season with salt and pepper to taste.</div>
<div>
This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last a week.</div>
</div>
<div>
<br /></div>
<div>
Source: <a href="https://food52.com/recipes/22491-garlic-scape-pesto">https://food52.com/recipes/22491-garlic-scape-pesto</a></div>
</div>
Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-17192090383675630692020-05-17T15:29:00.002-04:002020-05-17T15:29:44.593-04:00Soy-glazed Salmon for 2<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<br />
<a href="https://1.bp.blogspot.com/-llAjQJUD-jU/XsGQKDc7IsI/AAAAAAAAUJw/GSsSLJbkTCUM5ovJMXRXedqwq8velzA-ACLcBGAsYHQ/s1600/20200516_185721.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="400" src="https://1.bp.blogspot.com/-llAjQJUD-jU/XsGQKDc7IsI/AAAAAAAAUJw/GSsSLJbkTCUM5ovJMXRXedqwq8velzA-ACLcBGAsYHQ/s400/20200516_185721.jpg" width="192" /></a>I love it when I stumble on something so easy and good. This recipe is adapted from two different sources, and serves 2 hungry people. Depending on how big a fillet you use, you may have a bit leftover for lunch the next day. I paired it with steamed french green beans and brown rice, but it could go with pretty much any kind of vegetable/ grain combo.<br />
<br />
The nutrition profile looks a little crazy, but keep in mind that there is going to be marinade left in the baking dish. Hopefully, you are probably not drinking the remaining marinade, but it's still good to know what the worst-case scenario is.</div>
<br />
INGREDIENTS<br />
1/2-2/3 pound salmon fillets<br />
3-4 garlic cloves, crushed<br />
<div>
3 Tbsp soy sauce<br />
3 Tbsp cup brown sugar<br />
3 Tbsp cup water<br />
2 Tbsp vegetable oil</div>
<div>
1/2 lemon's juice</div>
<div>
<br />
DIRECTIONS</div>
Preheat oven to 400 degrees. with a rack in the center. <br />
<div>
<br />
In a small bowl, stir together soy sauce, brown sugar, garlic, water, and vegetable oil until sugar is dissolved. </div>
<div>
<br /></div>
<div>
Place fish in a large resealable plastic bag (or Tupperware) with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.</div>
<br />
Cut salmon fillet into 3-4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.<br />
<br />
Bake until fish is opaque but still bright pink inside, basting 2-3 times with glaze from baking dish, 15 to 20 minutes. <br />
<div>
<br /></div>
<div>
<b>Allergens</b>: fish, soy, gluten</div>
<div>
<b>Nutrition (1/2 recipe)</b>: 400 calories, 20 g fat, 2 g saturated fat, 91 mg cholesterol, 1480 mg sodium, 690 mg potassium, 22 g carbohydrate, 14 g sugar, 37 g protein, 4% vitamin A, 10% vitamin C, 11% iron, 5% calcium, 78% vitamin B-12, 20% vitamin B-6, 15% vitamin E, 15% magnesium, 61% niacin, 13% pantothenic acid, 44% phosphorous, 112% selenium, 18% thiamine, see note on vitamin D below</div>
<div>
<b>Cost (1 recipe)</b>: $6.53 </div>
<div>
<br /></div>
<div>
Nutrition note: I generally use sparkpeople recipes to calculate my nutrition information, but I always have some healthy skepticism. I know that salmon has vitamin D, and none of their entries have a value for vitamin D. So, I estimate that 1/2 this recipe (made with wild salmon) has about 1340 IU of vitamin D (223% DV). If you choose to use farm-raised salmon, it has less vitamin D - about 280 IU (46% DV). Source: <a href="https://www.healthline.com/nutrition/9-foods-high-in-vitamin-d#2">https://www.healthline.com/nutrition/9-foods-high-in-vitamin-d#2</a><br />
<b><br /></b>
<b>Adapted from</b>: <a href="https://www.allrecipes.com/recipe/12720/grilled-salmon-i/">https://www.allrecipes.com/recipe/12720/grilled-salmon-i/</a></div>
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& <a href="https://www.marthastewart.com/314009/soy-glazed-salmon?utm_source=pinterest.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20200516&utm_term=314009">https://www.marthastewart.com/314009/soy-glazed-salmon?utm_source=pinterest.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20200516&utm_term=314009</a> </div>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-89116244688939629022020-05-15T23:48:00.002-04:002020-05-15T23:48:51.357-04:00Sourdough Starter Day 21: Nuggets of Wisdom<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-1hCLeanO5Zk/Xr9iZq5wLCI/AAAAAAAAUF0/fNdpgJWV__AiejyakEdYKa8JlaJi3tstwCLcBGAsYHQ/s1600/PhotoGrid_1589600779248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-1hCLeanO5Zk/Xr9iZq5wLCI/AAAAAAAAUF0/fNdpgJWV__AiejyakEdYKa8JlaJi3tstwCLcBGAsYHQ/s320/PhotoGrid_1589600779248.jpg" width="320" /></a></div>
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Now that I've made a few loaves, watched way too many Youtube videos and read a few blogs, here is what I've gleaned about sourdough so far:<br />
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- The water in recipes is more of a suggestion than a rule - judgment and feel is everything<br />
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- Add some of the water, and keep the rest to the side, adjust as needed<br />
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- Bread flour has more protein than all-purpose flour, allowing for more gluten development<br />
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- Whole wheat flour decreases gluten development, and should be used in combination with other flours<br />
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- A levain can be the starter itself, or it can refer to the step where you soak flour, water, and starter together for a period of time prior to adding the rest of the ingredients<br />
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- The autolyze step can range from 30 minutes to 4 hours<br />
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- The dough should be sticky and wet in the initial phase<br />
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- Proof the dough at room temperature for more sour bread, and at 80-90 degrees for less sour flavor<br />
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- When proofing overnight in the fridge, make sure to lock in the moisture with proper coverings, while still giving the dough space to expand<br />
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- Don't over work the dough or it will not be an airy bread<br />
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- By the time the dough is shaped, it should have a more smooth feel<br />
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- The dough is ready to bake when you poke it and it doesn't spring back right away<br />
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- When you slice the bread before baking, the dough should be taught and it should expand open when cut<br />
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I am no expert, I could be wrong about all of this, but so far this is what makes sense to me.</div>
Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-9554677738164719282020-05-15T23:27:00.000-04:002020-05-15T23:27:15.752-04:00Sourdough Starter Day 12<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-s-aAqi2qLiE/XrOVhjkovqI/AAAAAAAAUDk/pTgqOjQ0F78SQBVGZ08prnu0VQO9VBqUwCLcBGAsYHQ/s1600/20200507_005602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1600" height="235" src="https://1.bp.blogspot.com/-s-aAqi2qLiE/XrOVhjkovqI/AAAAAAAAUDk/pTgqOjQ0F78SQBVGZ08prnu0VQO9VBqUwCLcBGAsYHQ/s320/20200507_005602.jpg" width="320" /></a></div>
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On Monday, I said I would make another attempt at a loaf. After much debate on technique, we ultimately decided to try the "baking with babish" technique of using a levain but it kind of veered off of the recipe pretty quickly from there.<br />
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After being refrigerated overnight, and multiple rounds of folding, we proofed half of the dough in the oven like America's test kitchen, and the other half we stuck in the fridge to make the next day.<br />
The first loaf came out short, but super airy, with a nice crunch - perfect for bruschetta, dipping in soup, with slices of cheese or tapenade. The second loaf was taller, and had the beautifully darkened crust, and sour flavor, but had fewer, smaller air pockets - more like a sandwich bread.</div>
Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-30416006505959137272020-05-07T00:38:00.001-04:002020-05-07T00:46:20.457-04:00Sourdough Starter Day 9<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-YA7yKsGmxu4/XrOQwnUE7dI/AAAAAAAAUDM/uXo3gU_sx00NW5mZw2_fDdlFFBL5rWQHgCLcBGAsYHQ/s1600/IMG_20200505_135149_938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-YA7yKsGmxu4/XrOQwnUE7dI/AAAAAAAAUDM/uXo3gU_sx00NW5mZw2_fDdlFFBL5rWQHgCLcBGAsYHQ/s320/IMG_20200505_135149_938.jpg" width="320" /></a></div>
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I waited about 8 1/2 days for my sourdough to ripen. From Saturday until 2 Mondays later, I analyzed every bubble, and the consistency of every discard. Although the bubbles started after 24 hours, and persisted for the first 7 days, the loaf we attempted on Day 7 was a bit flat. After proofing overnight, the second half of that batch showed some small holes that were not visible before. I knew we were close.<br />
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Today when fed the yeast at noon, I can finally say that it is doubling in size and bubbling not only on top but also throughout the container. Success!</div>
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Meanwhile, I have been working hard to use up the leftover starter.</div>
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- Last Wednesday, I made date walnut bread - minus the fresh cranberries (<a href="https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe">https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe</a>)</div>
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- Then Thursday I made another loaf to give away</div>
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- Friday we made homemade pizza crust with just flour, water, salt and olive oil<br />
(<a href="https://www.food.com/recipe/sourdough-pizza-crust-98733">https://www.food.com/recipe/sourdough-pizza-crust-98733</a>)</div>
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- Saturday's test loaf was super flat, but we ate the whole thing<br />
(<a href="https://www.kingarthurflour.com/recipes/naturally-leavened-sourdough-bread-recipe">https://www.kingarthurflour.com/recipes/naturally-leavened-sourdough-bread-recipe</a>)</div>
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- Sunday's loaf was slightly airier, after rising overnight</div>
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- Monday (today) we made fry bread for lunch with just starter, ground sumac, oregano, thyme, sesame seeds and sea salt</div>
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(<a href="https://theowlsheadhomestead.com/sourdough-discard-fry-bread-3-ways/">https://theowlsheadhomestead.com/sourdough-discard-fry-bread-3-ways/</a>) - variation #3, but with the Za'atar recipe from Zaitoun<br />
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Tonight we will probably start a loaf, and tomorrow I'm considering sourdough pancakes. </div>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-38573282051246665632020-04-28T01:19:00.001-04:002020-05-07T00:46:36.941-04:00Sourdough Starter: Day 3<div dir="ltr" style="text-align: left;" trbidi="on">
Working from home during the quarantine has also allowed me to entertain the idea of making breads that I never would have thought to make. It seems like bread-making is super trendy right now, and with little prospect of buying yeast, I jumped on the sourdough wagon and began feeding my own starter a few days ago. I used sprouted wheat flour to start, and it was already bubbling throughout at the 24 hour mark.<br />
<b>Link</b>: <a href="https://www.kingarthurflour.com/recipes/sourdough-starter-recipe">https://www.kingarthurflour.com/recipes/sourdough-starter-recipe</a>)<br />
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I read a post or two on the guilt involved in discarding so much flour throughout this process. So I am interested to see if I will be able to use the sourdough discard for anything useful. I have seen sourdough pizza, crackers and all sorts of things, but it is harder to find recipes that use the early discard that is not fully matured. What I was making before is a lot of breakfast breads or tea cakes (whatever you want to call them), and I figure the first few discards will be perfect for those types of recipes, that mostly don't need yeast anyways. Plus, the first few discards will be a lot more of the sprouted wheat flour than future discards, which will be more all-purpose flour.<br />
<b>Link</b>:<b> </b><a href="https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe">https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe</a><br />
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I think 5-7 days is the minimum amount of time to get things started, but maybe the new discard will be easier to incorporate into something like pizza crust?<br />
<b>Link</b>: <a href="https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes">https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes</a><br />
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Then once I get going, I hope to make sourdough baguettes and loaves galore! I can only hope that I will have lots of delicious baked goods for contact-less delivery to my favorite neighborhood friends.<br />
<b>Link</b>: <a href="https://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe">https://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe</a><br />
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I will report back on my favorite recipes!<br />
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-46672995774176597972020-04-28T00:54:00.003-04:002020-05-15T23:54:28.928-04:00Quarantine Baking: Lemon Poppyseed Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://1.bp.blogspot.com/-CnvRqSjp10s/Xqe2rxQvRkI/AAAAAAAAT8A/jJAcCNLoq88cSivP_7DP4oGNuqa9ogLpACEwYBhgL/s1600/20200426_131904%2B%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="930" height="200" src="https://1.bp.blogspot.com/-CnvRqSjp10s/Xqe2rxQvRkI/AAAAAAAAT8A/jJAcCNLoq88cSivP_7DP4oGNuqa9ogLpACEwYBhgL/s200/20200426_131904%2B%25281%2529.jpg" width="116" /></a>I love poppy seeds. I love them in muffins, on bagels, and as a dessert filling. I like sprinkling them on avocado toast, and sneaking them into recipes whenever possible. Lemon poppy seed bread is just the combination of two foods that I love.<br />
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The first time I tried this recipe, it didn't seem quite lemon-y enough, but it was still a delicious breakfast to look forward to. When I went back to it two weeks later, I realized the lack of lemon was because I didn't add the lemon glaze or the syrup. So the second time around, I amped up the lemon flavor in the bread, knowing I didn't want the added sugar from the glaze. After all this is breakfast, not dessert, which I why I also switched out some of the regular flour as well. </div>
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I want to try this recipe one more time with less wax-y lemons, and I think the flavor will really pop. Then I want to try cutting back on the sugar, and maybe add some pea protein.<br />
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INGREDIENTS<br />
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1/2 cup all-purpose flour<br />
1/2 cup oat flour<br />
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1/2 cup almond flour<br />
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2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
Freshly grated zest of 2 large lemons<br />
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1/2 orange zest<br />
3/4 cup plain Greek yogurt<br />
1 cup granulated sugar <br />
2 large eggs, lightly beaten<br />
1/4 cup poppy seeds<br />
1/3 cup oil (vegetable, canola or olive) <br />
1/2 lemon's juice</div>
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1 teaspoon lemon extract<br />
2 1/2 tablespoons milk<br />
1/2 teaspoon vanilla extract<br />
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DIRECTIONS</div>
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Preheat oven to 350 degrees. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan.<br />
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Whisk together flour, baking powder and salt in a small bowl. Set aside.</div>
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Place orange/ lemon zest, yogurt, sugar, eggs, poppy seeds, oil, lemon juice, lemon extract, milk and vanilla extract in a large bowl and whisk until combined. Gently fold flour mixture into yogurt mixture until just combined. (Batter will look lumpy.)</div>
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Pour batter into pan and bake for 42 - 47 minutes or until toothpick inserted in the center of the loaf comes out clean.</div>
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<b>Adapted from</b>: <a href="https://www.garnishwithlemon.com/greek-yogurt-lemon-poppy-seed-bread/">https://www.garnishwithlemon.com/greek-yogurt-lemon-poppy-seed-bread/</a></div>
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<b>Allergens</b>: wheat, gluten, milk, egg, nuts</div>
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<b>Nutrition (1/8 loaf)</b>: 330 calories, 17 g fat, 2 g saturated fat, 51 mg cholesterol, 227 mg sodium, 133 mg potassium, 39 g carbohydrates, 2 g fiber, 27 g sugar, 6 g protein, 3% vitamin A, 2% vitamin C, 20% calcium, 8% iron, 25% vitamin, 15% manganese, 12%phosphorous</div>
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<b>Cost</b>: TBD<br />
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P.S. For a blueberry loaf, replace poppy seeds with 1-1 1/2 cups of bluberries, dusted with flour to keep them from sinking in the batter (see: <a href="https://www.jocooks.com/recipes/lemon-blueberry-yogurt-loaf/">https://www.jocooks.com/recipes/lemon-blueberry-yogurt-loaf/</a>)</div>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-39144385571494514182020-03-29T20:25:00.002-04:002020-03-29T20:25:47.869-04:00New to the Reportoire: Nutella Granola with Chocolate Clusters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-dhuZni1a18E/XoE4pSpVFMI/AAAAAAAATtE/4_PUATz2APkbSGnUW8ZE3lb6nplWmVEUwCLcBGAsYHQ/s1600/granola.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="461" height="320" src="https://1.bp.blogspot.com/-dhuZni1a18E/XoE4pSpVFMI/AAAAAAAATtE/4_PUATz2APkbSGnUW8ZE3lb6nplWmVEUwCLcBGAsYHQ/s320/granola.png" width="194" /></a></div>
One of our last purchases from Costco in preparation for our self-isolation was Greek yogurt. We were able to get the low sugar Chobani for less than $1/ container. The low sugar variety is especially delicious in combination with <a href="https://www.bearnaked.com/en_US/products/bear-naked-cereal-dark-chocolate-hazelnut.html#nutrition-modal" target="_blank">Bear Naked Dark Chocolate Hazelnut Granola</a>. But our supply of granola is running low, so I tried my hand at making my own. If the homemade version is actually healthier, I would make it more often!<br />
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According to their website, 1/2 cup of the store bought version has about 300 calories, and 17 g of fat. The original recipe made 5 cups, suggesting 1/10 of my new recipe would be about 1/2 cup. In actuality, this new recipe has even more calories and fat - 400 calories and 19 g fat per 1/2 cup.<br />
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INGREDIENTS<br />3 cups Trader Joe's quick cook steel cut oats<br />1 cup sliced almonds (or any nut)<div>
1/2 cup chopped pecans<br />1 teaspoon ground cinnamon<br />1/4 cup Nutella<br />1/4 cup pure maple syrup (or honey)<br />1 teaspoon pure vanilla extract<br />1/4 teaspoon salt<br />1/2 cup semi-sweet chocolate chips<br /><br />DIRECTIONS<br />1. Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.<br />2. In a large bowl, mix together oats, almonds, pecans, and cinnamon. Set aside.<br />3. In a small saucepan over medium-low heat, melt the Nutella, maple syrup, vanilla extract, and salt together. Allow to bubble for about 1 minute. Remove from heat and pour over the dry ingredients. Stir it all together until all of the oats are moistened.<br />4. Spread the oats on the baking sheet in a thin even layer. Bake for 15 minutes, remove from the oven and stir. Bake for another 15-20 minutes until lightly browned. Top the granola with chocolate chips. Gently stir. The chocolate will melt, creating larger chunks of granola.<br />5. Allow granola to cool completely; it will harden and crunch up as it is exposed to air. Store in an airtight container for up to 3 weeks.<br /><br />Optional mix-ins: Adding ground flax is optional. If you do care to use it, add 1/2 cup of flax instead of a 1/4 cup more oats. Other options include pumpkin seeds, and cashews. </div>
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<b>Allergens</b>: gluten, nuts, milk, soy</div>
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<b>Nutrition (1/10 recipe)</b>: 410 calories, 19 g fat, 4 g saturated fat, 0 mg cholesterol, 62 mg sodium, 130 mg potassium, 53 g carbohydrates, 7 g fiber, 17 g sugar, 10 g protein, 0% vitamin A, 0% vitamin C, 15% iron, 5% calcium, 29% manganese</div>
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<b>Cost</b>: TBD</div>
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<br /><b>Adapted from</b>: <a href="https://sallysbakingaddiction.com/banana-nutella-granola/">https://sallysbakingaddiction.com/banana-nutella-granola/</a></div>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0tag:blogger.com,1999:blog-8424855373737150199.post-45976408867578625092020-03-22T19:43:00.000-04:002020-03-29T20:27:12.766-04:00New to the Repertoire: Carrot Ginger Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="Ginger, Vegetables, Food" height="201" src="https://cdn.pixabay.com/photo/2017/01/07/14/56/ginger-1960613_960_720.jpg" width="320" /></div>
We have been stocking up in case we have to quarantine for weeks. Last Friday, I told my boyfriend I would stop by Haymarket and the grocery store after work to pick up a few more things. When I came home, I found that I had brought soft corn tortillas, he bought hard taco shells. I bought a crispy french baguette, he bought a loaf of everything bread. I bought 5 lbs of carrots, he bought baby carrots.<br />
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I tucked the 5 lbs of carrots away in the back of the fridge, hoping they would stay good for a while. And a week later, there is not a can of soup to be found on the shelves, so I am making my own carrot ginger soup in case we end up sick in bed pretty soon.<br />
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Ingredients<br />
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2 tablespoon extra-virgin olive oil<br />
2 cup chopped yellow onions<br />
8 garlic cloves, smashed<br />
4 heaping cups chopped carrots<br />
1 tablespoon grated fresh ginger<br />
4 tablespoons white wine<br />
4 cups vegetable broth<br />
Sea salt and fresh black pepper<br />
1 teaspoon maple syrup, or to taste (optional)<br />
coconut milk for garnish, optional<br />
dollops of <a href="https://www.loveandlemons.com/pesto-recipe/">pesto</a>, optional<br />
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Instructions<br />
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Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.<br />
Stir in the ginger, then add the white wine, and then add the broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.<br />
Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.<br />
Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.<br />
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Allergens: none</div>
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Nutrition:</div>
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Cost:</div>
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Adapted from: <a href="https://www.loveandlemons.com/carrot-ginger-soup/">https://www.loveandlemons.com/carrot-ginger-soup/</a></div>
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Food In Many Formshttp://www.blogger.com/profile/02477942193429108225noreply@blogger.com0