CSA Wednesday

I am just not feeling the creative juices today; I can’t think of anything witty to say about food (maybe I’m still hung-over from my “I don’t want to cook” mood last night). So here is a short and sweet post about what food we’ve got kicking around the house, and what I plan to do with it this week.
From our CSA box:

  • potatoes
  • tomatoes, tomatoes and then some more TOMATOES
  • butternut squash
  • peppers
  • lettuce
  • a salad mix

From the fridge:

  • Brussels sprouts*
  • Broccoli
  • Quinoa- plain cooked and quinoa patty mix
  • Cooked mung beans
  • Feta, mozzarella, and goat cheeses
  • Tomato sauce
  • Tempeh
  • Basil pesto

In the cupboards:

  • Various pastas
  • Polenta
  • Various rices, including brown and wild
  • Canned beans
  • Artichoke hearts
  • Coconut milk
  • Nuts & seeds- slivered almonds, walnuts, pecans and sunflower seed

*{I know they are way out of season here, but i love them and I’m pregnant and thus cannot be held accountable for things I buy while grocery shopping hungry.

Also, random side note: did you know that there is a ‘s’ on the end of brussel? Spell checker kept telling me that I was spelling Brussel sprouts wrong and I thought it was just crazy until I looked it up in a (bunch of) cookbook and there is was, that extra ‘s’ staring at me. It only took me 32 years to figure that one out!}

Weekly menu

Breakfast:

  • Warm quinoa cereal with spiced coconut milk (the drinking kind, not the cooking kind)
  • Diner home fries with herbed scrambled eggs and coffee

Lunch:

  • (leftover) Quinoa patties (lately I’ve been eating these with just a little dijon mustard and sliced Sungold tomatoes. Also, I have discovered the key to success in ensuring that these little guys stay together while cooking: moisture. So don’t skimp on the eggs and maybe cutback on the bread crumbs.)
  • Pan fried mung beans with broccoli and tempeh (from Super Natural Everyday, SNE)

Dinner:

  • Orzo salad {recipe below, RB} with grilled chicken sausage (and a green salad?)
  • Braised and Glazed Brussel Sprouts (from Mark Bittman, {RB}) served with Isreli couscous (with pistachios and dried apricots, from Veganomicon)
  • Fish (whatever looks good that day) served with some type of grain (Farro? Brown rice?) tossed with basil pesto, slow roasted tomatoes and caramelized onions
  • Herbed mashed potatoes (or maybe oven roasted) served with pork tenderloin with a balsamic-rosemary reduction {RB} and sauteed kale

Pinch Hitters:

  • Cabbage and white beans with parmesan cheese (from SNE)
  • Wild rice salad (this one calls for pumpkin, but I made this all the time in Tanzania substituting butternut squash…and I love it).

Pan Seared Oven Roasted Pork Tenderloin

Serves 4

Adapted from Cooks Illustrated, 11.1.04  
Ingredients
2 pork tenderloins , (12 to 16 ounces each), trimmed of fat and silver skin
1 ¼ tsp kosher salt
¾ tsp ground black pepper
2 tsp canola (or other mild-flavored) oil
Directions
1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.)
2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.

Shallot-Balsamic Sauce with Rosemary & mustard

Ingredients
4 Tbs unsalted butter , cut into 4 pieces
2 medium shallots , sliced thin (about 1/2 cup)
1 tsp light brown sugar
2 Tbs water
¾ c balsamic vinegar
2 tsp chopped fresh rosemary
1 Tbs Dijon mustard
Directions
1. Immediately after placing pork in oven, add 1 tablespoon butter to still-hot skillet; when melted, stir in shallots, brown sugar, and water. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7 to 10 minutes; set skillet aside off heat.
2. While pork is resting, set skillet over medium-low heat and add vinegar; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 5 to 7 minutes. Add rosemary and any accumulated pork juices; continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, one piece at a time. Adjust seasonings with salt and pepper.

Braised and Glazed Brussels Sprouts

From Mark Bittman’s How to Cook Everything Vegetarian
Ingredients
1 lb (roughly) Brussels sprouts, trimmed and cut in half if desired
½ c vegetable (or chicken broth, if you’re not vegetarian)
3 Tbs butter (or olive oil)
Salt & pepper to taste
Directions
1. Heat butter (or oil) in a large skillet. Toss brusells sprouts and add the stock. Season with salt & pepper to taste. Cover and simmer on medium-low for 5-10 minutes (depending on the size of your sprouts).
2. Raise heat to medium/medium-high and remove cover. Allow liquid to boil off. Resist the temptation to stir the sprouts a lot during this phase, you want them to get brown (that’s when all the good flavors are locked in). Cook another 3-5 minutes, once liquid is gone and desired browning has occurred. Serve with a smile (because they are delicious!)

 

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4 thoughts on “CSA Wednesday

  1. Regarding all the tomatoes, we have been using our bounty by making simple (basically only tomatoes, red bell peppers, onion, garlic, and bread) gazpacho. It requires no cooking other than getting the skins off the tomatoes and peppers. It’s great in the hot weather. We have been slurping it by the gallon. It freezes fine as well.
    Tom

    Like

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