(heh. get it? Ketchup? LOL. Okay, maybe not. Nevermind. Back to your regularly scheduled post.)
Things I’ve learned about myself recently: I make food that I consider to be pretty prosaic, and I am not the world’s best person for taking pictures of food. Even worse, I’m lousy about keeping up with posting on here, so we will see if I continue this. If I do, I’m thinking of spinning it off to a separate website so that this one doesn’t become “here’s what Heather had for dinner today…”
At any rate, food I’ve made from the CSA box this week:
Spicy Spanish Rice.
After we got back from Mt St Helen’s, neither of us wanted to cook so I made a “Spanish rice” sort of dish. Items used from the farmshare: scallions, garlic, onions and chives. The corn was from our farmers, though not from the fall CSA boxes. I also made it much spicier than I normally do, and really prefer it that way.
Brian eats more tortillas than anyone I know. The beginnings of a wrap.
For lunch the next day, Brian made tortillas for us – really just used the same things again, onions, garlic and chives. O, and he tossed some of the mixed greens in before he rolled it up into a wrap.
Not gruel. Lentil soup.
I started to feel like I needed more protein than I’ve been getting so dinner was lentil soup. I am now convinced there is no way to take a picture of lentil soup and have it look good. It just comes out looking like gruel, even though it smells wonderful and tastes better. I used scallions, onions, garlic and spinach for this soup… really only the spices and lentils came from the grocery store.
In a fit of nervousness before the election, I decided I needed filling food that was not very good for me, so I used some butter to fry potatoes for lunch. Dinner was quick as we were watching the results come in – Garlic, parsley and olive oil over spaghetti noodles, which is comfort food to me. I eat it when I am sad or when I am hung-over. My sister says that we eat so much garlic there is no way we will ever have strokes. Heh. No pictures – the wine and the results distracted me.
Veggie fried rice
Lunch today was veggie fried rice because I had some cooked rice in the fridge left over from last night (to do a decent veggie fried rice you must refrigerate the rice at least over night). This one used carrots, onion, garlic, chives, and chard from the farmshare. It was really good. Fried rice is the best way to use up some bits of things you need to use up.
Veggie fried rice
- Rice, at least a 1/2 cup per person, cooked and refrigerated overnight
- Peanut oil, or failing that, a veggie oil that does okay at high heat
- If you have it, a few drops of toasted sesame oil go a long way in this.
- Soy sauce (may I recommend a nice Tamari?
- Garlic – maybe 2 -3 cloves, minced
- Onion – for two people, maybe half of one
- 2-3 carrots, diced (I slice them into coins, and then madly chop through them a few times)
- Veggies. I just go with whatever I have hanging around. Today’s included two mushrooms, diced up. If I have some water chestnuts, I’ll dice ’em up too. I’ve done broccoli, asparagus, brussel sprouts, all sorts of things. Go by your mood and what you want to use up.
- If possible, some sort of nice green. Today it was chard, sometimes it’s spinach. Doesn’t take much, and adds some good vitamins and a nice taste. Chop it up.
- If you feel so inclined, an egg or two. Sometimes I do, sometimes I don’t.
- Make sure all of your prep work is done – that’s the longest part of making this. Get everything diced up, either on the cutting board or into little bowls, or whatever floats your boat.
- Heat your wok really hot. I put the burner on high, if that helps you, you want everything to cook really quickly.
- Toss in a tablespoon or two of the peanut oil.
- Follow this with a tablespoon of soy sauce. Splash the toasted sesame oil if you are using it too. Sometimes I will do a few dashes of garlic powder too – I like this garlicky, and I have powdered garlic on hand normally for a weird recipe I make every so often. I told you I like garlic a lot.
- Stir with a wooden spoon. It will sizzle or bubble a bit when it’s ready.
- Toss yer onions into the wok, stir. When slightly browned from the soy sauce, go to the next step.
- Carrots next. Followed by the mushrooms, if you are using.
- The rest of the veggies go in – I added them in order of hardness, if that makes sense, with the greens and garlic going in at the very end.
- When all the veggies are in (keep stirring!), and seem pretty nicely cooked (I like things to remain crisp), add the cold rice. It will be clumped – just break them up with your wooden spoon as you are combining it.
- If you are going to add an egg or two, push the fried rice up the side of the wok to clear some space. Break the egg into the cleared space, give it a good stir or two. Let it fry, and break it up with your spoon. Mix it in with the rice.
- There you go. Once the prep work is done, the whole process takes about 4 minutes from start to finish.