Cruciferous Stir-Fry

First time eating (or cooking) kohlrabi:

A rather alien-looking root! I peeled, thin-sliced and julienned it. Raw, it was nicely crisp and juicy with a mild cabbage taste. I read that this is good raw in salads and I could imagine that. Sort of jicama-like too. But, I planned to cook this bugger.

Also julienned the baby turnips, chopped the broccoli and the baby bok choy. All cruciferous veggies!

Stir-fried these first, adding a bit of chicken broth to help them steam. Removed the veggies and then stir-fried ginger and garlic with some shrimp. Then added the veggies back, and my odd-but-tasty stir-fry sauce: a dab each of ketchup and orange marmalade, soy sauce, sesame oil, rice wine vinegar, hot sauce, and chicken broth all whisked together. I think the ketchup and marmalade eliminate the need for cornstarch and it doesn't get too gloopy.

Sweet Potato Biscuits; Sweet Potato-Black Bean Soup

Time to deal with the inundation of sweet potatoes.

These biscuits were amazing. I used this recipe, which is based on Martha Stewart's. First I cubed & boiled some peeled sweet potatoes, then mashed 'em (tried blender first, unsuccessfully). Froze about half that, and used the rest in the biscuits. Saved the water they were boiled in too, for the soup.

Used the rest of the sweet potatoes in soup, which was essentially the same as the chili I made a couple weeks ago...but soupier. Instead of chipotles in adobo, I used one of our poblanos from this week. Roasted them in a dry iron skillet first:

Didn't put as many spices in either; kept it simple.

Tortellini with Eggplant & Roasted Tomato Sauce

Since the eggplant we got had already been split in half and was starting to turn brown, I thought I should deal with that first. Plus I've still got the last dregs of cold fatigue and this didn't require much effort...

Cubed the 1/2 eggplant and sauteed it in olive oil. There was quite a bit so I saved about half of that for...something else. Then I added some chopped garlic, hot pepper flakes, and some of the roasted tomato sauce I made a couple weeks ago and froze. Had that over cheese tortellini with some spicy bush basil from our garden, and parmesan.

'Twas good, but I'm already hungry again! Hmm.

Week 17: Kohlrabi!

Joanna has already provided a lovely pic of this week's veggies! I'll be going to pick these up shortly:

Acorn squash, kohlrabi (!), turnips, broccoli, eggplant, poblanos, bok choy & sweet potatoes.

Roasted Veggie Melange II

This was a variation of a dish I made a couple months ago:

Cubed a large red potato, the rest of our eggplant, and the baby turnips. Added half a red onion and tossed this with olive oil, rosemary, smoked paprika, salt & pepper. Spread this out on a baking sheet and roasted at 400 for about 40 minutes. Could have done it for less time; the eggplant got pretty done!

On a separate pan, I roasted two chopped tomatoes (thought about using some of the roasted tomato sauce I made and froze, but our tomatoes from this week were already starting to get bad spots) and a can of chickpeas, drained and rinsed.

Combined these two and topped with feta cheese. Would have been nice with some fresh basil, but that died over the weekend. A little more sauciness would have been good, but the taste was nice and this was super easy...oven does all the work.

Week 16: Too tired for pictures

It's been an insane stretch of days that's finally catching up with me and I'm coming down with a cold...bleah. We didn't get to do much with the veggies we got last Thursday. rob made a breakfast casserole that had some eggplant in it (very good!) and I made some sauteed chard tonight, but we've been eating out (and mostly poorly) through the last few days of gig marathon.

As best I can remember, besides the chard and eggplant, we got some small sweet potatoes, some basil which has already turned brown, green peppers, baby turnips, another spaghetti squash which we left with Sharif & Joanna 'cause we haven't used our last one (and that's a tough one to split in half), and some tomatoes.

But right now I'm mostly consuming tea and Nyquil. :-(

Sweet Potato - Black Bean Chili

 

From our CSA veggies, I used the giant sweet potato, lots of garlic, and a green pepper. Also onion, fire-roasted diced tomatoes, black beans, chipotles in adobo sauce (used 2 peppers, but 1 would have been enough - it was plenty spicy!), tomato paste, a little maple syrup, lots of cilantro, and for spices--cumin, paprika and cinnamon.

Sauteed the veggies, added everything else (cilantro in at the end) and simmered for 30 minutes.

Plus plenty of sour cream to tame the heat! It was good though.