I may just need a cooking icon...
Jun. 26th, 2013 05:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bloodsong1I have been rocking the dinners lately. So! Here's TWO *waggles two fingers* What! To Eat?
Monday night after work I had no idea what to do about dinner. There was no protein defrosting in the fridge and my crisper was sadly lacking in yummy CSA veggies. So, after I picked up the kids, we hit the CSA. I bought a bundle of asparagus, a quart tub of baby red potatoes, two cucumbers, a pint tub of grape tomatoes and a bag of carrots. They didn't have any zucchini or yellow squash. The kiddos picked up a bag of tortilla chips and a package of chocolate chip cookies.
Once we were home, I dug out the wild rapon wide noodles SNB had purchased at the Old Barn Hollow. Wild rapon, it turns out, is a garlicky flavored plant very similar to scallions. I had a fresh bundle several weeks ago and liked it, so I figured the pasta would be good.
I washed and chopped the asparagus, half the potatoes and one of the carrots. Freaking HUGE carrots, Zahde can vouch for this, and they look like Bugs' favorites. The asparagus I steamed in the microwave for five minutes. The potatoes I sauteed with butter and olive oil. Once the potatoes were getting soft, I added the carrots, the asparagus, a few stems of another garlicky herb I've forgotten the name of and covered it.
About 15-20 minutes later, the vegetables were just about perfect. I added about half the tomatoes, cut in half, and turned down the heat. I boiled the noodles according to directions. Then I called the kids to dinner.
For the record, wild rapon noodles are a hit with the kiddos. The vegetables were fork tender and delicious, needing only salt and pepper, which I added before the tomatoes. It made for an excellent cold lunch the next day.
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Tonight I scored again!
My shift at Data Monkey is done and we were out early. So I swung by Old Barn Hollow, as I knew we needed milk and I wanted more goat cheese. I got our milk and chose the Cinnamon Cranberry and the Rosemary Garlic cheese. Old Barn Hollow does this thing where a 5" log of goat cheese is rolled in various things. I can recommend the Italian Herb.
When I got home, there were chicken breasts defrosting in the fridge. SNB and I agreed they wouldn't be ready tonight, so I took out the rest of the thin boneless pork chops we had (Weis sells them in value packs, I can easily get two meals plus lunch) and defrosted them in hot water.
Setting the oven for 350, I took out the rosemary garlic cheese. I cut a slice of cheese, cut that in half, put one half on each pork chop and rolled the chop up, securing with a toothpick. Those went in the oven for 15 minutes and I threw two cups of jasmine rice in my rice cooker. For a veggie, I looked up a recipe I saw on justhungry.com (FABULOUS blog, I recommend it and justbento.com for vegetarians, vegans and anyone who likes Japanese food) and made Cucumbers in Sesame Sauce.
The pork chops came out beautifully flavored, if a little chewy. The cucumbers were DIVINE and I will be making that again very soon.
The kids weren't keen on the pork chops, too strongly flavored, and the cucumbers were okay to icky. I expect if I used plain goat cheese next time, there might be a more positive response.
The pasta and sauteed veggies is now a staple for me. It's fairly quick and super simple.
What! To Eat? Queenie's attempts to cook like her Wolf. There are no guarantees.
Monday night after work I had no idea what to do about dinner. There was no protein defrosting in the fridge and my crisper was sadly lacking in yummy CSA veggies. So, after I picked up the kids, we hit the CSA. I bought a bundle of asparagus, a quart tub of baby red potatoes, two cucumbers, a pint tub of grape tomatoes and a bag of carrots. They didn't have any zucchini or yellow squash. The kiddos picked up a bag of tortilla chips and a package of chocolate chip cookies.
Once we were home, I dug out the wild rapon wide noodles SNB had purchased at the Old Barn Hollow. Wild rapon, it turns out, is a garlicky flavored plant very similar to scallions. I had a fresh bundle several weeks ago and liked it, so I figured the pasta would be good.
I washed and chopped the asparagus, half the potatoes and one of the carrots. Freaking HUGE carrots, Zahde can vouch for this, and they look like Bugs' favorites. The asparagus I steamed in the microwave for five minutes. The potatoes I sauteed with butter and olive oil. Once the potatoes were getting soft, I added the carrots, the asparagus, a few stems of another garlicky herb I've forgotten the name of and covered it.
About 15-20 minutes later, the vegetables were just about perfect. I added about half the tomatoes, cut in half, and turned down the heat. I boiled the noodles according to directions. Then I called the kids to dinner.
For the record, wild rapon noodles are a hit with the kiddos. The vegetables were fork tender and delicious, needing only salt and pepper, which I added before the tomatoes. It made for an excellent cold lunch the next day.
----------
Tonight I scored again!
My shift at Data Monkey is done and we were out early. So I swung by Old Barn Hollow, as I knew we needed milk and I wanted more goat cheese. I got our milk and chose the Cinnamon Cranberry and the Rosemary Garlic cheese. Old Barn Hollow does this thing where a 5" log of goat cheese is rolled in various things. I can recommend the Italian Herb.
When I got home, there were chicken breasts defrosting in the fridge. SNB and I agreed they wouldn't be ready tonight, so I took out the rest of the thin boneless pork chops we had (Weis sells them in value packs, I can easily get two meals plus lunch) and defrosted them in hot water.
Setting the oven for 350, I took out the rosemary garlic cheese. I cut a slice of cheese, cut that in half, put one half on each pork chop and rolled the chop up, securing with a toothpick. Those went in the oven for 15 minutes and I threw two cups of jasmine rice in my rice cooker. For a veggie, I looked up a recipe I saw on justhungry.com (FABULOUS blog, I recommend it and justbento.com for vegetarians, vegans and anyone who likes Japanese food) and made Cucumbers in Sesame Sauce.
The pork chops came out beautifully flavored, if a little chewy. The cucumbers were DIVINE and I will be making that again very soon.
The kids weren't keen on the pork chops, too strongly flavored, and the cucumbers were okay to icky. I expect if I used plain goat cheese next time, there might be a more positive response.
The pasta and sauteed veggies is now a staple for me. It's fairly quick and super simple.
What! To Eat? Queenie's attempts to cook like her Wolf. There are no guarantees.
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