Tag Archives: vegetables

Ridiculously Remiss from Spoonful

I have been too long gone. I apologize. I deserted my blog; hook, line, sinker; without even a backward glance. Why? Not because I haven’t been cooking…I had so much to share, and so many cooking conquests and yet not a single one was translated into blog-ese. part of it was that my computer was so darn slow (before I replaced the hard drive which apparently is kind of like computer Botox, takes away many of the visible wrinkles without completely erasing the signs of aging) and I was too impatient to wait for my pictures to upload or for the actual words on the screen to catch up with the speed of my typing (which frankly, isn’t even all that fast). Partially, it was studying for the NCLEX and job-hunting (which I passed AND got a job, hooray!) and part of it was a total dearth of the stories because I was not longer in the ER 3 days a week (soon to be remedied…eek!) And also…it was enjoying the summer weather…soaking up every single drop of sun and basking in its amazing warmth (until the Big Apple became the Baked Apple and I actually COMPLAINED ABOUT THE HEAT…never before has that come from my mouth). At last, I return.  However, my blog has missed many memorable exploits. For example, with the first fruit of the season to arrive in our CSA, I was inspired to try this:

rubies of the early summer











And with my lovely sis’ we ventured on even more cook-a-thons (she, holding my hand all the way through, as I rolled my eyes at the outrageous pickiness of the classic macaron recipe, and simultaneously steeled my nerves for my fear of failing) BUT WE SUCCEEDED! Recipe to come shortly, but I simply cannot do it justice today. A sneak preview:

double trouble

And with the increasing CSA bounty, I have had my hands FULL. And therefore, if for no other reason, the blog must come back, because all the awesome green (and other color) creations that I am making need to be recorded so I don’t forget them for next summer! Easy suppers (ie: taco salads, black bean veggie burgers, vegetable & tofu stir fries), crunchy lunches (read: massive salads) and delicious and different breakfasts…like the one I made today!

midsummer CSA love

Huevos Rancheros

“East Coast Style” inspired by Deb at Smitten Kitchen (who is my kitchen guru despite all the other cooking blogs I have found and delighted in…her taste is superb and her writing style is still my fave.)

Combination: Salsa Fresca con Salsa Verde Crudo (tomatillo salsa)

Makes about 2 cups.

2 large fresh ripe tomatoes, finely chopped (set aside)

10 tomatillos, husked and well washed, quartered
1/2 large white onion, peeled and coarsely chopped
3 garlic cloves, peeled and crushed

1 jalapeño pepper, stemmed, seeded and chopped
1/4 cup chopped cilantro leaves
Fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper, pinch of allspice

  1. Puree all ingredients together (reserve the ripe tomatoes) until smooth, then combine with the tomatoes that were set aside, taste and adjust seasoning as necessary.
  2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.
Los Huevos
Tortillas (I humbly recommend The Tortilla Factory, white corn, AMAZING if you don’t have a tortilla press)
1/2 cup cheddar cheese, finely grated
GOYA black bean soup (this brand is awesome, this is the secret to the ease of this recipe)
Salsa Fresca
Heat tortillas in a lightly greased pan/skillet. Flip over when browned slightly. Top with some of the cheddar cheese. Crack an egg directly on top of the tortilla. Don’t worry if it runs over the edges a bit. It’s about to get way messier; embrace it! Season to taste with salt and pepper. When the egg is about halfway set, slide your spatula under and gentle flip the whole thing over. The yolk may break or it may not, either way, it’s delicious. Sprinkle a bit more cheese on this side. Cook to your preferred level of done-ness. Flip onto a plate and decorate as you desire with the black bean soup concoction, fresh salsa, and grated cheese. YUM
(pics to come)
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Posted by on July 23, 2011 in Breakfast, Snacks


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(semi)local produce delivered to my door!

I love home delivery! It’s not quite a CSA (we’ll get one of those when we move to the East Coast in less than a month) but it is produce, delivered to my door, and as local-as-you-like-it! This is only our second delivery, but I am already completely enamored with the spudliness of our produce. And as with the first time, as soon as it came, I went into a veritable vegetable frenzy. What to do with all these veggies? What’s that I sense? Is it the kale turning bitter already? Maybe I should use it today! How can I possibly combine all these carrots-apples-limes-shallots into one healthful and delicious dish? How about a hodgepodge soup? I did them both. But first for the most miraculous discovery…


Yes, kale chips. Healthy and no way – delicious too. I can hardly believe it. In the past, I have felt a wee bit intimidated by kale. The bitterness, the toughness of the stems, how it quickly wilts from its oh-so-becoming curliness into, well, wilted kale…Until Today, I was: not so impressed.

I remembered reading about kale chips on a blog somewhere, but amongst all my blogs, it was a lost cause to search for the exact kale chip recipe. So I googled. And lo and behold, there is not just one recipe for kale chips, there are many! And should I really even dare to call it a recipe? That may sound a little imposing. This is so gosh darn simple, I nailed it the first time reading it. But here it is, printed for posterity in my blog:

Crispy Kale Chips

Poor discarded cores...

  • 1 bunch of kale (a lot, it shrinks)
  • Olive oil
  • Ground sea salt

Preheat oven to 300. Trim the kale leaves by first cutting out the tough center core and then chopping each side into a few more bite-sized pieces. Toss the leaves in a big bowl and drizzle olive oil over them. Add a little, mix. Add a little more, mix until satisfied. You don’t want to  overdo the oil. Sprinkle salt over the oiled leaves and toss lightly. Spread the kale-chips-to-be in a single layer on a baking sheet. No need to oil, your kale babes already have that going for them. Toss in the oven for roughly 20 minutes, check for crispiness! But please don’t let them burn…

my tossing strategy

a REAL healthy snack

A little bird told me that if you make these, then crunch them up into little kale crisp crumbs, they are GREAT sprinkled over popcorn. Go light on the oil so that they don’t stick together if you attempt this. It’s definitely on my list of things to do now!

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Posted by on April 27, 2010 in Snacks, Vegetables and Sides


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