Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

More Pizza

We had more veggie pizzas tonight.  I kind of made them “flatbread” style.  The first one was again with fava beans, with pesto as the sauce.  It also had provolone and parmesan cheese, and a few onions.  I thought the pesto went well with the fava beans.

DSCN5409

The second one was tamarind chutney with chopped cauliflower (both from the farmers market), with sliced onions and a sprinkle of curry.  The green is cilantro that I added after it was baked.  Next time I’ll add more chutney.  I spread it on sparingly because I thought it would overpower, but the pizza actually needed a little more.  Fun!  And tasty too!

DSCN5408

Advertisements
Leave a comment »

Roasted Turnip and Swiss Chard Tacos

These were so good!  And it came from just wanting to use up some produce.  I diced some turnips, tossed with olive oil and a sprinkle of Penzey’s Southwest seasoning, and roasted them in a 400F oven for about 30 minutes, tossing them halfway through.  For the chard, I sauteed some onion, added the chard, water and chicken “better than bouillon” (technically this is not vegetarian, but could be if you used vegetable bouillon) and cooked it down for about 10 minutes.  Avocado, queso fresco, cilantro and Monterrey jack cheese were added for accompaniments.

DSCN5397

For dessert, we’re having fresh strawberries.  I added some sugar and balsamic vinegar, and they have been macerating in the refrigerator for a little bit.  We have a few blackberries growing outside, added a few of those too.

DSCN5399

Leave a comment »

Meatless Monday – Strawberry Kale Salad

I’ve been anxious to try this recipe ever since I saw it online, for Strawberry Kale Salad with Granola Croutons.  I was able to pick up the ingredients I didn’t already have, at the farmers market this weekend.  Besides kale, the salad has strawberries, radishes, goat cheese, with a honey mustard vinaigrette and savory granola.

DSCN5363

The recipe calls for “massaging” the kale, basically smushing it a little with your hands.  It brightens the color and makes it fragrant.  Personally, I like the kale “plain.”  It’s crunchier and doesn’t have the wilted spinach texture that massaged does.  I loved this salad, all the colors, flavors and textures.  The only thing I didn’t like was that there was too much fennel seed in the granola for my taste.  Also too much oil.

We also had a gorditas filled with cheese and tamarind chutney.  The gorditas are from a local Mexican grocery store.  They’re thick enough that I can split them apart with a knife.  The way they serve them at the cafe at the store, they don’t cut all the way through, sort of like pita.

DSCN5365

Leave a comment »

Friday Night Pizza

This pizza was so much fun to make.  I googled “turnip and fava bean pizza,” and came across recipes for either only fava beans or only turnips.  I kind of combined recipes and came up with this.

DSCN5320

I rolled out pizza dough, let it rise for an hour, then brushed it with olive oil and sprinkled on chopped garlic.  I added a layer of provolone slices, sprinkled on fava beans, diced turnips (tossed with olive oil and grated parmesan), crumbled goat cheese, shaved parmesan (with a potato peeler), and fresh ground pepper.  Baked at 400F for 15-20 minutes.  (Lots of recipes call for higher temperatures but I’ve found with my oven, the toppings get burnt before the crust gets cooked through.)

DSCN5324

I think knowing the veggies were from local farmers made the pizza taste even better.  And shaving the parmesan vs. grating it, kept it from getting too charred.  I have more dough left and will be trying this with other veggie combinations.

Leave a comment »

Meatless Monday – Pasta with Turnip Greens

I went to the Rose City Farmers Market on Saturday and did a big splurge.  I bought turnips, kale, fig & black pepper goat cheese, caramel yogurt, granola, strawberries, a t-shirt and picked up a homemade treat for my dog Percy.  Since the farm that sells the turnips is organic, I feel good about eating the greens.

DSCN5257

I googled “turnips” and “pasta” and found a recipe for Pasta with Turnip Greens.  I loosely followed the recipe, adding tomato 9since I had one to use up) and skipped the anchovies (since I didn’t have any).  It’s a simple dish but just what I was craving.

DSCN5276

I garnished it with some parmesan cheese.  I think it would have been better with the anchovies, for “umami,” but it was OK without it too.

DSCN5279

I make my own dog treats.  My dog Percy loves them, as do his friends.  Many people said I should start a dog treat business.  I could probably do good business at the farmers market too.  But…when I made some for friends, I realized what a big endeavor it would be.  One oven’s worth would yield maybe 3-5 bags, depending on how big they were.  For now, I think I’ll stick to small batches.  If a friend or two wants them, it’s easy enough to handle.  Or maybe I’ll go the route of marketing them as “small batch.”

The reason I bring this up is that one friend wondered what the treats taste like to humans.  I tried one, since the ingredients are only wheat flour, oats, peanut butter and water, and the treats really do smell good.  They tasted like a bland cracker to me, which gave me the idea to try making crackers from the recipe.  I thought homemade crackers would go well with the goat cheese from the market.  The changes I made were to substitute almond butter for peanut butter (thinking it would pair better with cheese), add a teaspoon of salt and 2 teaspoons of sugar.  I rolled the dough thinner and cut into squares with a pastry cutter.

DSCN5280

Since they are thinner than dog treats, I baked them at 325 F for 20 minutes a side, then left them in the oven for a few hours (after turning the oven off) to get extra crispy.

DSCN5281

Not bad!  I’ll try them out tomorrow with the goat cheese.

Leave a comment »