Lacking in inspiration, but not in tasty food

I got some beets and fingerling potatoes at the Greenmarket on Friday. Beets were $2 with greens on and the potatoes were $3 a pound. I bought some regular yellow ones and I also got some purple peruvian potatoes. They taste pretty much the same, perhaps because I cooked them together, but they look cool. Anyways, I roasted the beets and steamed the greens with some olive oil (Again. I'm running out of ideas that will accommodate my laziness and lack of equipment). The potatoes were cooked in vegetable stock (Trader Joe's didn't have any chicken stock) with dried oregano (I would prefer thyme, but I didn't have any) and salt in a skillet until tender and the stock was all concentrated and saucey. I think it's time for me to research some more cooking ideas. Summer's [pretty much] over and I don't want to get bored!

Curry Carrot Soup

about 1.2 lbs carrots
2 medium sweet potatoes
5 cups vegetable stock
curry powder
allspice
fresh ginger
salt
pepper

don't ask me why, but this soup was GREAT. seriously. best texture ever. and naturally vegan.

peel carrots and sweet potatoes, toss in olive oil, salt, pepper, and all spices except the ginger and ROAST in the oven at 400 until they are brown and crackly. meanwhile, heat the broth. after the vegetables roast, add them to the now boiling stock until they have completely softened. grate copious amounts of ginger into this pot as well.

blend all. serve hot. with sour cream? perhaps.

-rachel

Dinner and Lunch

The bottom two photos are from the lovely dinner I shared with Suzanne last night. A simply roasted chicken breast, bone in and brined beforehand in water, salt, and apple cider vinegar. Massaged with poultry seasoning, salt, pepper, and into the oven. On the side: collard greens and apples sauteed with a bit of nutmeg, sourdough mushroom stuffing, and a sweet potato.

The soup was today's lunch. Curried Corn Chowder. I simmered apples, potatoes, curry powder, nutmeg, allspice, and black pepper in vegetable stock. Cooked two corn husks, the kernels from one I added to the pot. The contents of the pot were pureed in my food processor, and the kernels from the final ear added at the end for texture. Better than it looks, I swear!

Rachel

Apples!

Local apples have officially arrived at Whole Foods, which means now no one has ANY excuse to not eat them ALL THE TIME, EVERY DAY!!! APPLE SEASON!

Rachel

softserve!

I went to Momofuku Milk Bar for some horchata soft serve today. It was freaking amazing. Sadly they don't have cones anymore, I think, but I just licked at it anyways because I find to be a more satisfying ice cream experience.

Just thought I'd share :)

-Patricia

Using Up Leftovers!

Try to see past the two shittiest pictures ever taken and join me on a journey of making a big pile of things that don't have much to do with eachother taste really really good together.

Picture 1: Half a loaf of day old Sourdough Bread. Cubed. Dried out in the oven. Then tossed with light cream, one egg, a poultry seasoning from Aphrodisia, chives, parsley, chopped crimini mushroom stems, and celery. Baked. Voila: Stuffing.

Picture 2: Herbed polenta on the bottom. Sauteed collard greens and apples and nutmeg over that. Then, a layer of pre-cooked potatoes. On top of that, fresh tomatoes that have been salted and drained. Finally, 6 beaten eggs, herbed and nutmeged as well. Voila: Tomato Pie.

Rachel

squash blossoms

Finally fried up those squash blossoms.
I stuffed them with ricotta from Murray's, dipped them in egg beaten with a little water and rolled them around in cornmeal (use some flour with the cornmeal for a more tender crust; I didn't have any in my pantry) with salt and pepper. I shallow fried them in canola oil over medium heat and turned them over when golden brown, then drained on a paper towel. Yay! First time frying on my own without getting horribly burned or wasting a ton of oil. Tasty, tasty.

-patricia