Artisan Bread in 5 Minutes a Day

I LOVE fresh bread!  It fills the house with a homey aroma and is delicious slathered in jam or butter or with a slice of cheese.  It makes great sandwiches, a quick toast breakfast, or a simple snack.  I especially love artisan bread: peasant loaves, french bread, olive bread, and cheese breads.

Artisan Bread in Five Minutes A Day is a great, easy method for baking as much fresh bread as I want.  The basic idea is that you make a large batch of dough, mix it without kneading, let it rise once, let is rest in the refrigerator, and then pull it out and bake it whenever you have a fresh bread craving.

In using this cookbook I have learned to bake on a pizza stone, including the difficult task of sliding a fully dressed pizza off of the peel onto the hot stone.  One piece of advice: coat the pizza peel liberally with corn meal or flour.  You will be glad you did!  You can also freeze partially baked loaves and finish baking them at a later date for the treat of fresh bread straight out of the oven.

Improvisational Basil Pizza

In the midst of making pizza, I discovered I didn't have any tomato sauce!  So I improvised and used olive oil and frozen basil leaves instead.  The result was a delicious white gourmet pizza and a good use of our frozen bumper crop of basil from last summer.  Definitely something we'll have again!

CSA Week #4

This week from our CSA we received:

• beets
• sugar snap peas
• spinach
• Russian kale
• radishes
• hon tsai tai

Hon Tsai Tai is a type of flowering bok choi, a mild Asian green from the mustard family.  It has purple stalks, dark green leaves, and yellow flowers, all of which are edible.  We're excited to try it for the first time this week!

On the menu: Beet Bake from Cathy with couscous and Teriyaki Greens, Pasta e Fagioli from Appetite for Reduction, Hon Tsai Tai with Chicken & Peanut Sauce

How to Keep your Cutting Board From Slipping

Rolling out dough on a cutting board can be frustrating if your cutting board slips on the counter.  A quick fix for this problem is to place a wet dish rag or a rubber sink mat underneath the board.  No more slipping!

Hip Girl's Guide to Homemaking

I just finished reading Kate Payne's Hip Girl's Guide to Homemaking.  It's a fun read and chock full of tidbits of useful information and other book and internet resources.

A few things I am now inspired to do:
1) Bake a loaf a bread--I've gotten sadly out of the habit.  More on that soon!
2) Can a few things this season--tomatoes & applesauce are at the top of my list.  I just need to get my courage up while I wait for those things to be in season!
3) Ditch my toxic cleaning solutions and start using more natural products.  This feels like a bigger project, but one that I may be ready to tackle soon.
4) Shop at thrift stores, consignment shops, and Craigslist more often--you never know what you might find!

Italian Sausage Spinach Lasagne

Sometimes the Lasagne Fairy visits our house!  When I get home from work there is a prepared lasagne in the fridge with instructions for cooking.  All I have to do is throw it in the oven!  Not only is the Lasagne Fairy's visit a treat for me...Cory is happy because he loves sausage!  Luckily I found a local sausage company, so I can feel a little better about purchasing and eating meat.  This week I used fresh spinach from our CSA!  Although you *can* make this recipe with uncooked lasagne noodles, the Lasagne Fairy recommends cooking the noodles first for a perfect lasagne!

Italian Sausage and Spinach Lasagna 
Adapted from fortheloveofcooking-recipes.blogspot.com

Ingredients

.875 lb Italian sausage

1 small yellow onion, diced
1 pinch of red pepper flakes
2 cloves garlic, minced
15 oz ricotta cheese
1 egg
1 lb fresh spinach leaves, chopped or 1 box frozen spinach, thawed & drained

2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp fresh nutmeg, grated
1/2 cup of Parmesan cheese (divided)
2 1/2 cups mozzarella cheese, shredded (divided)
1 jar Newman's pasta sauce

1 box Lasagna noodles

Preheat oven to 375 degrees. 

In a skillet, cook the Italian sausage, breaking it into crumbles. 

Add the onions and a pinch of crushed red pepper flakes and cook until the meat is brown.

Add the garlic and cook for 60 seconds.

Remove from heat and drain any grease.
In a large bowl, mix ricotta, egg, spinach, basil, parsley, oregano, nutmeg, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese.
Layer a 9 x 13 inch baking pan with: sauce, noodles, ricotta, noodles, sauce, sausage, noodles, ricotta, noodles, sauce & remaining cheese.

Bake covered for 30 minutes. 

Uncover and bake for 10-15 minutes, or until cheese is melted.

CSA Week #3

This week from our CSA, we received:

• Paris Market Carrots
• Hakurei Turnips
• Lettuce Mix
• Spinach
• Arugula
• Lacinato (Dino) Kale

I just finished reading In Defense of Food, in which Michael Pollan argues we should "eat food, mostly plants, not too much."  Belonging to a CSA encourages us to follow his advice, as we're busy creatively designing meal plans to include all of the week's produce.  It has the added benefit that we try new varieties of vegetables.  So far this season our culinary repertoire has expanded to include Russian kale (delicious!), Hakurei turnips (a fresh, crunchy snack), Asian braising mix (i.e. lettuce gone to seed), and Napa cabbage (yum!).

On the menu this week: Italian Sausage Spinach Lasagne, Curried Scrambled Tofu with Arugula from Appetite for Reduction, and a Mexicana Kale Bowl from Appetite for Reduction.

Raspberry Zinger & Lemonade

A refreshing summer beverage!

Raspberry Zinger & Lemonade

4 tea bags Celestial Seasoning's Raspberry Zinger tea
1/2 gallon lemonade

In a large glass pitcher, cover the tea bags with boiling water.  Let brew for 10-15 minutes.  Add lemonade and top off pitcher with cold water & ice.  Leave tea bags to continue brewing in the fridge.

Made From Scratch: Salad Dressing

Salad dressing is simple enough to make from scratch.  You can vary the seasonings and create many variations.


Salad Dressing
from my dad

Ingredients:
6 T olive oil
2 T lemon juice or vinegar
salt
pepper
garlic
herbs

1) In a small bowl, whisk together 1 T olive oil, 1 T lemon juice or vinegar, & seasoning.
2) Add 2 T olive oil and whisk.
3) Add 3 T olive oil and 1 T lemon juice or vinegar and whisk.
4) Adjust seasoning to taste.

Napa Cabbage Salad

This week in our CSA we got a large head of Napa Cabbage, sweeter and finer than typical cabbage.  I used it in a variety of dishes, but this was my favorite.

Napa Cabbage Salad
Adapted from Ollin Farms CSA Newsletter

Ingredients:
1/2 c slivered almonds

1 lb napa cabbage, chopped

2 scallions, thinly sliced

2 carrots, grated
raisins
3 T vegetable oil
1 T soy sauce
1/2 t sugar
pepper

1) Combine almonds, cabbage, scallions, and carrots in a large bowl.
2) In a small bowl, whisk together oil, soy sauce, sugar, & pepper.
3) When ready to eat, sprinkle with raisins and drizzle with dressing.

CSA Week #2

This week in our CSA, we received:

• Napa Cabbage
• Lettuce Mix
• Radishes
• Tomatoes
• Russian Kale
• Baby Bok Choy

Participating in a CSA and going out to the farm makes me feel connected to the earth.  I am also SO impressed how long the produce maintains its freshness compared to grocery store produce!

On the menu: Napa Cabbage Salad, Curried Cabbage & Peas from Appetite for Reduction, and Asian Cabbage Salad from Clean Food.

Creamed Greens and Spring Onions with Pasta

Last week I used the delicious spinach from our CSA and spring onions from our garden to make...

Creamed Greens and Spring Onions with Pasta
Adapted from smittenkitchen.com

Ingredients
1 lb greens (Swiss Chard and Spinach work nicely), remove stems and slice into ribbons
3 spring onions, sliced
1 clove garlic, minced
3 T butter
3 T flour
1 3/4 c milk
1/2 c parmesan
salt and pepper
1 lb pasta, cooked

1) Wash the greens and do not dry them.  Place them in a large pot over high heat.  Cook covered until wilted (about 6 minutes).
2) Place greens in a mesh strainer and press out any extra liquid.  Set aside.
3) Using the same pot, cook the onion and garlic in the butter over low heat until softened.
4) Stir in the flour.
5) Gradually add the milk, stirring constantly.  Stir in the parmesan.  Cook until thickened.
6) Stir in the greens and pasta.  Salt and pepper to taste.

Macaroni & Cheese

So much better than Mac & Cheese from a box...and not that much more work! Definitely one of our favorites! We've been experimenting with different spice combinations for a less traditional macaroni and cheese.

MACARONI & CHEESE
From Liz
Serves 4.

Ingredients:
16 oz macaroni
2 T butter
2 cloves garlic, minced
2 T flour
1/4 t cayenne pepper
2 c milk
1/2 t salt
2 1/2 c cheddar cheese, grated
*Optional seasoning:
          1/2 t ground mustard + 1 t dried thyme

Cook the pasta.
Meanwhile, melt the butter in a large sauce pan.
Add the garlic and pepper and optional spices. Cook for 1 min.
Add flour. Cook 1 min, stirring constantly.
Gradually add the milk, stirring constantly.
Add the salt and simmer 2 min.
Stir in the cheese and melt completely.
Drain the pasta and add to the sauce.

Optional: Cover with breadcrumbs and bake at 350-degrees F for 30 minutes.

Recipe Index

I created a recipe index to help when you're searching for a specific recipe.  Please let me know if you have any suggestions for making navigation easier on this blog!

CSA Week #1

This week was our first week this season to pick up produce from our CSA (Community Supported Agriculture).  The harvest included:

• Salad greens
• Asian braising mix
• Prize choy
• Spinach
• Kale
• Turnips

I learned that braising mix is just (salad) greens gone to seed and intended for cooking!  I also learned that not all turnips are meant to be peeled and cooked.  Ours were delicious sliced raw into a salad along with their greens.

I was reminded how fun and delicious it is to plan a menu around local, seasonal produce.  Some recipes I'm going to make this week: Ginger Bok Choy & Soba Noodles from Appetite for Reduction and Creamed Spinach with Spring Onions & Pasta.  Stay tuned!

Smoothies

A summer breakfast favorite.

Smoothies
Adapted from the UltraSimple Diet
Serves 2.

1 c yogurt
1/2 c milk
1 banana
1 c fruit (fresh or frozen)
1 T ground flax seed
1 T peanut butter
1 T honey
8 ice cubes

1) Mix ingredients in blender or with immersion blender.

Chocolate Milk!

In our attempts to eat locally, we started getting milk deliveries from the local milk man this month. There is nothing that beats a glass of fresh (chocolate) milk! Mmm!

Supermarkets

A good reminder about the marketing strategies in supermarkets.

Kitchen Tools: Pyrex Pans with Lids

Another one of my favorite kitchen tools!  What could easier than putting a lid on a pyrex baking dish after it has cooled and throwing the whole thing in the fridge!

Tortilla Pinwheel Wraps

Definitely a crowd pleaser at parties!

TORTILLA PINWHEEL WRAPS

from Cathy

Makes approx, 48 pieces

Directions:

1. Mix cream cheese, green onions, and Ranch salad dressing mix. 

2. Spread on a tortilla.  Be sure to get all the way to the edges.

3. Sprinkle with other toppings.

4. Roll the tortilla tightly and wrap in saran wrap.

5. Refrigerate over night (or put in freezer for several hours) & slice.

Spinach Wraps

16 oz cream cheese

4-6 chopped green onion

4-5 spinach tortillas 

4 oz chopped black olives

10 oz can chopped tomatoes (drained)

Vegetable Wraps

16 oz cream cheese

1 envelope Ranch salad dressing mix

2 green onions, finely chopped

4-5 flour tortillas 

1/2 c celery, chopped

1/2 c red bell peppers, chopped

1/4 c olives, diced

1/4 c carrots, shredded