Spiralizer!

I did it. I got a spiralizer. I always half-figured on getting a spiralizer attachment for my stand mixer, but they were really expensive in comparison to stand-alone models, so I compared some reviews and ended up with the Briefton’s spiralizer.

I used it for the first time last night, and it was really cool. Little Chef was fascinated, watching the ribbons come out of it. The first thing (and only thing so far) that I spiralized was some beets. I put them through raw, then I cooked them in boiling water for 4 or 5 minutes. I then used this beet “pasta” to make a cold pesto pasta salad. I used chickpeas and kale pesto.

All told, it was good but not terribly interesting. It needed more salt, probably a good shot of lemon juice, some red onion, and  maybe some bell pepper. I’ll try it again with the tweaks.

We also had the first field tomatoes of the season, thanks to our Greengrocer CSA box! We had sandwiches, corn, and the beet salad for dinner.

I’ve wanted to experiment more with cooking recently, but we’ve had a terribly hot week. We ended up going out to dinner on Friday night and ordering in (sushi) for dinner on Saturday night. There’s a thunderstorm upon us now, so hopefully this week will  be cooler, and I can be more adventurous.

Sweet Potato Bean Bowls

Because of the heat, my share from Greengrocer Foodhub got delivered today, instead of yesterday. It feels a little silly to list off these shares, since I pick the items myself, but here goes anyway! Beets (and HOLY HELL, LOOK AT THOSE BEETS), white onions, red onions, cucumber, sweet potatoes, garlic, and raspberries.

Well, this was a blessing, because I was really itching for something with sweet potatoes for dinner. I started flipping through my recipe index, and came across 2 recipes that had potential, but I lacked some ingredients for each. “Smoky Sweet Potato Bowl” from Clean Eating, and “Sweet potatoes with Cilantro and Black Beans” from Simple & Delicious.

So,  I decided to make my own crossover. I started by scrubbing the sweet potatoes. I cubed them – skins on, that’s where the vitamins are – and tossed them in olive oil, chili powder, paprika, a little salt, and maple sugar.

Then, I roasted them low and slow – 325 degrees for about 45 minutes.

It was at about this point in the process that I lost my audience.

In a pan, I sauteed a red onion, finely chopped, until it started to soften. Then I added a generous helping (A cup? Cup and a half? I eyeballed it) of corn, and a can of red beans. I wanted black, but it turns out that I had none left in my pantry. I let that all cook for a bit before adding in the sweet potatoes and a couple of heaping tablespoonfuls of salsa. I heated the whole mixture through.

This got plated into bowls and topped (for the grown-ups) with a dollop of sour cream and a generous handful of chives. Little chef didn’t want sour cream.

It was SO GOOD. The pictures barely do it justice. And I’m thrilled, because this would be easy to stretch for company, and it was super easy. After a weekend filled with junk food, this was a refreshing reset.

Follow up: Simple Meatless Monday Dinner

As promised, here’s dinner for tonight:

Wow, just now realizing what a blurry picture that is. Sorry, no retakes – I’ve already eaten.

What’s in the bowl? Basmati rice, baked tofu that was marinaded in Trader Joe’s General Tso sauce, peas, corn, and some of the pea greens and cilantro from our microgreen share today. Simple and satisfying. Ideally, I wouldn’t be eating it alone at my desk, but that’s how my Monday schedule goes these days. Gotta be flexible and realize that everything is impermanent.

Happy Monday!

Corn Chowder

This week, temperatures have been in the 90s. For Northern New Jersey at the end of September, this is unusual… and incredibly disappointing. I’m eagerly awaiting fall, which appears to finally be willing to creep in sometime later this week, according to my weather app.

Despite this, and thanks to living in the age of central air conditioning, I made chicken corn chowder this evening, and it was delicious. I meant to get a good picture of it in my bowl, but I totally forgot, so the pot will have to suffice.

The basic recipe I followed was from Simple and Delicious and can be found here. I’ve been trying to ease up on dairy in the past few months, so I substituted almond milk for the half and half. To compensate for that adding thinness, I added some flour to the cooking onions, to do a half-roux at the beginning of the soup.

I skipped the final step of mixing flour and more cream to thicken the soup, as well, and it came out just fine. I also added some leftover chopped cooked chicken, and served the soup with a nice loaf of Italian bread from the little meat market around the corner from my house. Easy, hearty, pretty healthy, and quick. I’ll be making it again… and I’ll take better pictures when I do.

Vacation

AKA – Life sometimes gets in the way of our best-laid blogging plans.

We went for a long weekend up to Connecticut as a family to celebrate our anniversary, and since we were staying at a family-owned beach house, I had access to a kitchen, and my New Jersey produce came with me. With the exception of Saturday night, when my husband and I got away for a nice dinner out, we ate at home. I did pop down to the local farm stand for some corn – I was dying for it, and we’ve only gotten it in the farm share one year, so I always end up looking elsewhere.

Crab cakes and Salmon-Dill burgers courtesy of Atlantic Seafood.

Swordfish courtesy of Old Lyme Seafood.

The vegetable mix in the second meal is something I’m quite proud of, actually. I had an eggplant and a few summer squashes, and my plan had been to make “fries” out of them… until I realized that I’d forgotten to buy eggs.

I wasn’t going to bother with going back to the store (this was Sunday, and we were leaving Tuesday morning), so I improvised. I’d already discovered by this point that there was no olive oil in the house – something I’d assumed would be there and was incorrect – but I’d brought up tamari and rice vinegar on the off chance that I’d be cooking something out of Thug Kitchen. So, I chopped up all of those beautiful veggies, threw them in a big mixing bowl, and shook in a generous dousing of each of those. I peered through the spice cabinet and found “Italian seasoning” – basil, oregano, etc. I sprinkled some of that in there, as well as some of the lime sea salt that was an impulse purchase at Atlantic.

Threw this all on a sheet pan, and roasted it at 350 for about half an hour.

HEAVEN.

It reheated well for lunch the next day, too.

The takeaway here is, in my opinion, that improvisation almost always ends with some delicious discoveries. Would eggplant fries have been satisfying with a big hunk of swordfish? Sure. Were my last-minute roasted veggies better? YES. Oh, heavens, yes.