Steak with Creamed Swiss Chard and Baked Zucchini

Tonight's supper used one of the zucchini's from this weeks CSA, along with the bunch of swiss chard and two onions.

The zucchini was really easy. I cut it in half length wise, then into thirds. Then I salted and peppered the tops, drizzled olive oil on them, added a little garlic powder, and finally, coated the top with parmesean cheese. I baked them at 350 for about 30 -40 minutes. These were delicious and so so easy. I will make this dish a staple side dish:

Next, I used the onions and swiss chard to make creamed swiss chard from a Martha Stewart Recipe. This was delicious. It took awhile to chop all the chard, but other than that it was a straight forward recipe:

The grill is still out of commission, so I broiled two steaks and we had a complete meal:

Zucchini Chips

I made  baked zucchini chips from this recipe I found on Pinterest. They came out great for the most part. The only mistake I made was that I sliced them too thin in the mandolin slicer so some of them stuck to the foil. Next time I will just slice them one step thicker and they will be great. These really do have a great flavor.
I served them with stuffed (non-CSA) tomatoes (stuffed with garlic salt, shredded cheese, and bacon bits), and (totally processed and bad for you) boxed pasta. Here was the meal:

CSA Week 3

This week brought some new additions to the CSA box! Here is what we got:

strawberries (will be eaten by my child in one sitting)
squash- will steam for child to eat
2 zucchini- made zucchini chips from one and baked zucchini with the other
potatoes- making pot roast in crock pot
onions- also for the pot roast
Swiss chard- making creamed Swiss chard
collards- no plan as of yet

Stay tuned for a re-cap of some delicious new dishes!

Chicken Satay, Turnip Gratin, and Kale

This meal utilized Kale, Turnips, and Onions from the CSA.

The chicken satay was super easy. I took 4 boneless skinless chicken breasts and cut them into 1 inch strips. Then I put a wooden skewer through them. I salted and peppered each side. Then I slathered them with Trader Joe's Peanut Satay Sauce. The original plan was to grill them, but my grill is broken. Ever the flexible cook, I baked them on a broiler pan for 10 minutes on each side at 375. Here is how they looked when finished:

These were delicious and an easy way to dress up chicken. I will definitely do this again.

For the Turnip Gratin I used this recipe from my blog is 2010.

Finally, I de-stemmed the kale, washed it, boiled it for 10 minutes then seasoned it with salt, pepper, and toasted sesame oil. Here is the meal:

Hamburgers and Grilled Cabbage

Confession time: I hate cabbage. I have never had cabbage in a way that I enjoyed it. I have occasionally eaten cole slaw, but would never order it or make it. So, this farm sends whole heads of cabbage in the CSA.....what to do. Then, along came this fantastic site called Pinterest. While browsing on Pinterest, I found a recipe for grilled cabbage. I tried it this week, and it was fantastic. My husband said it best: "I can't believe we are eating cabbage, this is delicious." My husband and I both went back for seconds and total we ate a half a head of cabbage in one sitting. So what is this magical cabbage recipe? It is so stinkin simple it is embarrasing.

First, you cut a head of cabbage into eight wedges. Then salt and pepper each wedge. Then smear butter over the outside of the wedge. Finally drape a slice of raw bacon over the top of the wedge. Put the wedge into a foil pouch and grill over medium to low heat for 35-40 minutes. Here is the finished product:

It is soft and savory and full of flavor. I served it with a hamburger on a multigrain bun. Yes, the bacon adds some fat, but it has got to be healthier than having fries on the side.

CSA Week 2

In this weeks CSA:

Strawberries

Snap peas

Turnips

Onions

Kale

Lettuce

Cabbage

I am writing this after the fact, so let me tell you what I did with this beautiful produce:

Strawberries: devoured by my child.

Snap peas: steamed, then devoured by my child

Lettuce: some for Burgers, some for lunch salads

Turnips and one onion: Turnip Gratin

Kale: Served in same meal with Turnip Gratin

Cabbage: Grilled and served with burgers

Details to come!

Bacon, Peas, and Ricotta Cheese Pasta

I am a bit behind, but the next few posts should bring me up to date.

With the Week 1 CSA peas, I made this beautiful dish. I wish I could take credit for this recipe, but it is my Step-Mom's creation. It is delicious and children love it.

Here are the ingredients:

1 box Farfalle (bow tie pasta)
1 package bacon
1 package ricotta cheese
peas (I used fresh peas, frozen peas work fine)

First, put the whole container of ricotta in the bowl you intend to serve the dish in while you cook the rest of the meal so it can get to room temperature.

Then, put on the water for the pasta and cook the pasta according to the directions on the box.

Meanwhile, cut the bacon into 1/4 to 1/2 inch pieces. It is easiest to do this when the bacon is mostly frozen or very cold...it is less slippery that way:

Then cook the bacon in a non-stick pan. You do not want to fry this bacon in its own grease, so keep the temperature at medium or a little lower. You just want to get it nice and brown, but not crispy. If it is really cracklin and poppin, turn the temperature down. Cook it so it is 3/4 of the way done:

DO NOT DRAIN THE BACON!! Next add the peas:

Turn the temperature down to simmer and cover the pan. Occasionally stir around the peas and bacon until the peas are cooked through (about 10 minutes).

When the pasta is finished cooking, add to the ricotta and stir well. The heat of the pasta will finish melting the ricotta:

Finally, toss in the peas, bacon, and bacon grease to the pasta and ricotta:

Delicious weeknight meal. My child loved it as well.

To finish up week 1 of the CSA, I made Pork Chops with roasted sweet potatoes and collards. I am funny about collards, I do not like to cook the heck out of them. I think they get bitter and do not care for them that way. I also do not like to add much to them. I simply cut the stems off and cut them into one inch strips like so:

Then I put them in salted boiling water for 10-15 minutes. When I drain the water, I add salt and oil (grape seed or olive). Here is the complete meal:

The sweet potatoes I already had on hand. I just chopped them, added salt and olive oil and roasted them for 30 minutes at 350.

That wraps up CSA week one!

Adventurous Failures

Wednesday evening I made Kale Chips and Broccoli Salad. As with all adventures, some times there are failures. All you can do is re-evaluate and try to do better next time. Here is what happened.
Final products:

First, I made the broccoli salad. Most recipes for this call for bacon. I did not add bacon in an attempt to be more healthful. That was probably my first mistake. Here are the ingredients:

I used:
 Broccoli (I did not have a full head, just the pieces shown above)
1 tbsp mayo
parsnip (I did not have carrots and had this one lonely parsnip, so I gave it a try)
shredded cheddar cheese
lemon juice
salt and pepper

First, I cut the tree tops off the broccoli and washed them. I think that is the best way to wash broccoli, otherwise the water just rolls off the top.:

Then I cut a small piece of that big ole parsnip:

I peeled and shredded this tiny bit o parsnip:

Then, I mixed the mayo with a squirt of lemon juice and salt and pepper to create this dressing:

Finally, I mixed the broccoli, shredded parsnip, shredded cheddar cheese, and dressing all together to make my salad:

This was not terrible, but not what I was expecting. I think I was trying to re-create that lovely broccoli salad that is ever present at all Southern potlucks, and this was NOT it. I ate about 1/3 of it and tossed the rest.  In the future, first and foremost, I will add in the bacon. I may also add raisins as many recipes call for. I also think I will use miracle whip instead of mayo for a sweeter flavor.

Next I made Kale chips. This was not a total fail as my husband and I ate several of them. Here were the ingredients:

One bunch of kale
olive oil
salt

First, I pre-heated the oven to 350. Then I ripped the leaves off the kale stems into bite sized pieces. I washed the kale pieces. Then, I ran the kale through a salad spinner several times. Finally, I put the kale on a foil lined cookie sheet. I sprayed it with olive oil (using the handy dandy misto olive oil sprayer pictured in the back of the above photo), and salted them with sea salt. Finally, I baked the kale for 15 minutes at 350. Here is the finished product:

These were nice and crispy for the most part. That was very pleasant. They had way too much salt on them though. Next time I will use very little if any. My husband and I each ate a dozen or so of these fresh out of the oven, despite the saltiness. Once they had cooled, I put the leftovers into a ziplock bag to take to lunch the next day. Big mistake. By lunchtime the next day they were a soggy salty mess. It was like eating seaweed straight out of the ocean. I will try this recipe again with the following modifications: 1) less salt, maybe no salt at all. 2) I will not make a whole bunch of kale. I will only make 4-6 leaves worth so it can all be eaten while fresh and crispy.

If you don't sometimes fail, you are not being adventurous enough. That is what I will keep telling myself about these culinary disasters. Friday evening I am making a trusted recipe, so if you want something you can actually use yourself, tune in then.

CSA Week 1

I picked up the first CSA box yesterday, so the adventure begins. Pictured above are the contents of the CSA box:

Collards
Kale
Broccoli
Lettuce
2 Radishes
1 Turnip
Strawberries
Peas
3 Onions

One lesson learned from 3 previous CSA seasons is that planning is key to using all the ingredients! Here is the plan:

Yesterday I made a large crock pot meal that has lots of leftovers, we will have those Wednesday and Thursday night. I have a meeting Thursday evening, so will not be able to cook anything anyway. Wednesday evening I am going to make Broccoli salad and Kale chips to pack in my lunches for Thursday and Friday.

Friday evening I am making a pasta with bacon, peas and ricotta cheese.

Saturday evening is date night, we will be out and about so no cooking.

Sunday evening I will make the collards with a pork chop.

Throughout the week as a side dish or for lunch I will make salads from the lettuce and radishes.

My child will probably eat all the strawberries by Saturday.

That leaves one turnip and 3 onions with no culinary home. I may use some of the onion in the broccoli salad. I am not sure what to do with the 1 turnip and 2 leftover onions. Chances are I will save them for next week when hopefully the one turnip will have a friend delivered in the next CSA box.

Anybody have an idea of what to do with one turnip?

Here is another view of the week one goods:

Adventurous Baby

Chronicle of the 14 month journey that led to my child eating this beautiful meal:

People get weird when you start doling out parenting advice, so I feel the need to preface this post with the following disclaimers: I am not a baby expert. I only have one baby and no formal training with babies. I am also not trying to turn this into a forum on breast feeding v. formula and will not comment on the fact that my child was formula fed from 3-12 months. That is for another very different type of blog. If any of my friends (actual, real life, non-internet type) want to know more about that particular journey, I am happy to share my experience face to face.

I am writing this post because I have a 14 month old who is finally entirely on table food and LOVES vegetables. I am not writing to say how you should raise or feed your baby. Only to share my experience up to this point. With those disclaimers out of the way, lets begin.

At six months old, our pediatrician told us it was time to introduce food. My child could not yet sit up and we were finally in a happy little stress free eat/sleep routine of 5 8oz bottles a day. I was not thrilled because I did not want to disturb the routine. That is how it goes with babies though. As soon as you feel like you have them figured out, it is time to change.

I already had this hair-brained scheme/theory about how I wanted to feed my baby. It went something like this: I do not want to start with rice cereal because we are trying to eliminate starches and anything non-whole grain from our diet, so why in the world would the very first food introduced to my baby be just that? I told this to my pediatrician. She blinked, then said fine, the point is that they practice eating. At six months they do not eat for nutrition or sustenance. They just need to learn how to swallow and chew, not in that order.

I was also dead set against commercial baby food. It is sometimes contaminated, it is full of sugar and god knows what else. Not to mention, it just looks gross. So thus the journey of figuring out what to feed my baby and how in the world to make it began.

Thankfully, we were beginning a CSA season, so I started there. It took me about a month to master the process, but here is what I did. I took a fresh vegetable, I steamed it, I pureed it. I added no fats or seasonings. I poured the puree into ice cube trays (not easy to find these days by the way). I froze the trays for 24 hours. I popped the cubes of food out of the trays and into a freezer bag that was labeled with the type of food and the date.

When it came time for a feeding I microwaved the desired number of ice cubes and fed it to the baby. In the beginning it was one ice cube at a time. Then we graduated to two ice cubes. By 9 months he was eating 6-9 ice cubes in all kinds of combinations of vegetables.

For Christmas last year (just before the baby was born), my husband bought me this little beauty at Williams Sonoma:

It is beautiful in the way only Swedish design can be. It is a neat idea, and it works fine. I used the first one for 4 months before it broke. They sent us another one for free. That one got rickety, but did not actually break. There are two main downsides to purchasing a babycook (that name cracked me up, it is not for cooking babies, it is cooking FOR babies). First, it makes a very small portion, enough for just a day or two. Second, it takes up valuable counter space and is another gadget to clog the kitchen with. The advantages are that you do not use stove or oven space to cook, and you steam and puree in the bowl so there is very little mess. In all honesty, the next time around, I am not going to mess with a babycooker. A plain ole pot to steam vegetables and an immersion blender does the job just fine and you can make bigger batches that way.

There are all kinds of storage methods on the market for baby food, and I experimented with several of them. Most of them take up a ton of freezer space and do not efficiently stack. In the end just the cheap ice trays and freezer bags worked the best for me.

The vegetables and fruits I prepared this way were:

Squash
Zucchini
Eggplant
Corn
Tomatoes
Lima Beans
Green Beans
Yellow Beans
Peaches
Pears
Apples
Sweet Potatoes (not steamed, baked then pureed)
Butternut Squash (not steamed, baked then pureed)
Carrots
Broccoli

Again, my hair-brained scheme/theory was that with no seasoning or fats and lots of vegetables comprising my baby's first bites, he would develop a taste for vegetables. Not vegetable casseroles with milk, eggs, butter and cheese added, but hopefully that he would just like vegetables. And he did like them, he ate just about everything I offered and even kicked his legs and smiled at most of it.

When my baby was 8-9 months old I realized that 12 months was just around the corner and had a panic moment where I realized that soon he would not be on formula. With no formula, no built in nutritional guarantees, and just vegetables would not cut it. So, I did a bunch of research and decided to introduce the dreaded baby cereal. I found a few good options of whole grain cereals that were enriched with various nutritional necessities, and decided on the Happy Babies whole grain oatmeal:

I added this into the morning routine, and he still gets a big serving of this a day.
Again, things were chugging along nicely where he would eat 6-9 cubes a day in various combinations for lunch and dinner. Then, BOOM, he threw a bomb into my routine when he was about 10 months old. He stopped eating my food. One day he just refused to take another bite. As first time Moms tend to do, I panicked again. With the 12 month deadline of being off formula quickly approaching, I had to find something he would eat. So much for that whole no commercial baby food idea. Again, many hours of research and shopping led to my decision to switch to Happy Babies organic purees. Here are is an example:

These handy little packets use only organic fruits and vegetables and the only additive is ascorbic acid (vitamin C). No mystery chemicals or high fructose anything. He loved them and my baby was eating again. All was right with the world. The only downside to these packets (aside from the environmental impact) is that they are all mixed with fruit. Every single mix includes a very sweet fruit like pears or mangoes to make the vegetables more palatable. I was concerned that he would develop a taste for very sweet foods, but had to just deal with it so he would keep eating.

I should also add that during this time period I introduced various other solids like eggs and avocados to prevent future allergies and help him learn to chew.

At 12 months he went off the bottle and off formula and overnight his appetite grew exponentially. Even if I was still making all his food there was no way I could have kept up with his appetite. He was eating 6-9 packets of Happy Baby food a day. I also introduced these complete meals:

These meals fall into the gross looking baby food category, however I tasted everything and it tasted good. They really do look kind of like dog food out of the packet though. I  found them to really be a little too thick and chunky for him, so I would mix in a vegetable packet with these to thin them out. He would eat these packets, but it was clear he did not love them.

So, at 12 months I decided to take another swing at making his food. I would cook extra of whatever we were eating for dinner, then add stuff to it and puree. Here are some examples:

Meal 1: pork, sweet potatoes, brussel sprouts, peach applesauce, whole grain pasta
Meal 2: steak, spinach, butternut squash, quinoa, applesauce
Meal 3: grilled chicken, zucchini, squash, onions, quinoa, cantaloupe

He loved these homemade meals and I got an unexpected feeling of satisfaction that my child was eating my cooking again. I should add that I made these, then froze them in little 4 oz plastic (BPA free) food storage containers.

He is now 14 months and as of this week done with the purees. He is eating table food and most of the same things we eat. He eats much earlier than we do (he eats at 5:30, we don't eat until 8), so he usually gets leftovers of what I make the night before. Here is his dinner from last night:

He had pork chops, butternut squash roasted with butter and brown sugar, steamed broccoli, strawberries, and (not pictured) a cup of yogurt and a slice of whole grain bread. When I presented him with his feast, the first thing he went for was the.....wait for it......broccoli (!!!) I may have lost a few battles along the way, but I won the war, my child loves vegetables (so far at least). Here is a picture of his first bites of dinner last night:

I know that seems like alot of food for such a little baby. I am not sure where it all goes, but he does love it! Here he is post-meal (and post-plate dumping onto tray) signing that he is all done:

Table food eating: check. Chewing and Swallowing: check. Vegetable and fresh food loving: check. Next baby adventure: mastering the fork and spoon. Wish me luck.

Preview of Things to Come

So I cooked supper last night and when my husband looked at his plate he asked if I took a picture and put it on the blog. I usually only do that during the CSA season, but my husband insisted I take a picture and go ahead and post this meal. I do not have the step by step pictures, but here ya go:

We had a pork chop seasoned with rosemary and coriander. Brussel Sprouts seasoned with olive oil, salt and pepper and roasted in the oven for about 25 minutes on 350. Butternut squash roasted with butter and brown sugar, and caprise salad with heirloom tomatoes, fresh mozzarella and basil.

Adventurous Supper Returns

     I stopped posting to this blog in May of 2011. Why? Two words: baby and work. I could work and post to the blog and I could have a baby and post to the blog, but I could not work, have a baby, and post to the blog all at the same time. There are only 24 hours in a day after all.
     Well, my baby is no longer a "baby" and more of a toddler and I have returned to a *more* normal life and schedule. I think what I mean to say is that I finally feel like I have things under control enough to find 30 minutes a week to blog.
     I did not stop having adventurous suppers, though they have been fewer and farther between. We subscribed to the CSA for the Fall season and switched from Thackeray Farms (they discontinued their CSA program) to Gruber Farms in St. George S.C. We had a great experience with Gruber this past Fall and I look forward to the Spring season. The CSA from Gruber is a little less adventurous (no mystery veggies or much exotic produce), but very bountiful and useful. Also Gruber includes some fruit each week, so that is nice.
     Last Fall I did get quite a bit of mileage out of making and freezing babyfood from the CSA ingredients. Thankfully those days are now past and my child is mostly on table food. So this year's Adventurous Supper will focus on family friendly meals with opportunities to freeze meals or side dishes as often as possible for quick easy week night meals.
     Our deliveries from Gruber begin mid-April. I hope you all will follow along with me again on my CSA adventure.