eat local: CSA and Cooking

This week was our first pick up from our CSA share. I wasn’t sure what to expect or how we would like it but overall I am mucho impressed. Aside from being a foodie and loving to cook with fresh stuff, I found the quality far better than the organic I buy in the store. I also calculated out how much we are spending and this came in as cheaper for us (a family of four). Definitely will be doing this again!

Bubble, bubble...

I have some pics to share and some ideas for what to do with the things we picked up. I love to cook so this isn’t a big deal for me but I recognize everyone needs some inspiration from time to time. My biggest piece of advice is it isn’t really that hard. Some things you get right, some things you mess up. I am constantly evaluating “how can this be better” when I eat. Don’t be afraid, branch out. 

A pasta sauce is always a great place to add loads of veggies or use up some you may have over ripe or wilting in your "crisper" drawer.  You also don't have to always make it from scratch.  There are a couple of great canned sauces and a few jars of them that make acceptable bases for whatever you can dream up.  For these meals I was looking for both fast and incorporating fresh ingredients.  My leftover sauce became topping for home made pizza another day!

This was more tasty than I can describe!

TURKEY BOLOGNESE


One pound of ground turkey, browned

One jar of your favorite marinara (I love Mario Batalis!)

One red tomato, chopped

One yellow tomato, chopped

Two Tablespoons of chopped garlic (yes, I add extra to everything)

Through all of this in a pan, stir; simmer on low for 30 minutes with the lid on. Stir every couple of minutes. This can stay on as long as you need if you want to throw together a salad or finish a load of laundry. When you are ready to eat, heat water in another pot to boiling, adding a couple of teaspoons of EVOO and a pinch of salt to it. Once the water is at a good rolling boil, drop in the fresh pasta (bought a couple of packs at the pick up), stir to coat with the olive oil and boil for two minutes. Drain and plate. YUM! (Yes, it’s that easy)

Love the color of free range eggs!

OMELETTE

The secret to good omelets is one Tablespoon of cold water per egg you are using. Have anything you want to go on the inside chopped in advance (at this point I also put meat and veggie ingredients on a small plate in the microwave for 20 seconds to take the chill off from the fridge). Drizzle the pan with EVOO and let it heat up on medium for a bit. I pour in the beaten eggs when I can feel that the bottom of the pan is warm. You let this coat the pan, swirl it a bit and when it begins to look cooked around the edges, use a small spatula to pick up the edges. Once the omelet is released on the edges, shake the pan a bit and the entire piece should be able to slide back and forth because of the EVOO you put in. At this point, I break small holes with the spatula into the base and let the remaining runny egg fill these places so it will cook. Once it begins to look cooked BUT NOT DRY I put the contents on. Using the handle of the pan as a guide, place your meat/veggie/cheese combo along one side of the egg base. When this is done, use the spatula to gently fold over the empty side and cover the contents with it. Leave it in for a bit to heat/melt it through and slide it out on a plate. This also takes practice and if you want a super stuffed omelet, sometimes it breaks. This doesn’t matter because it’s tasty and you can use some extra bits of the stuffing to cover any tears. Eat up!

In progress, wild boar sausage and fresh made pasta

Finished product, weird color but SO tasty!

WILD BOAR ITALIAN SAUSAGE AND PESTO PASTA

Aside from being a hunter extraordinaire, my man tends to load things on the grill for me once or twice a week because he is awesome like that. I find if I have everything selected that I know I will use as ingredients during the week, the actual cooking during the week is faster AND gets done instead of reverting to the “eggs and toast anyone?” This week, he grilled 6 chicken breasts and 6 wild boar Italian sausages in advance. The chicken breasts were consumed with a great salad and I took two of the sausages to prepare with the pasta. For the sausage, I sliced these in circles and put them in a pan with a bit of EVOO on medium low with the lid on. Periodically, I flip the slices over. This allows them to heat through and get a crusty exterior while waiting on the pasta. I put on water in another pot to boiling, adding a couple of teaspoons of olive oil and a pinch of salt to it. Once the water is at a good rolling boil, drop in the fresh pasta, stir to coat with the olive oil and boil for two minutes. I grabbed two plates and divided the sausage between them, returning the skillet to the eye quickly. I used a pasta fork to pull the pasta from the boiling water and put it into the skillet with the drippings, adding about 2 Tablespoons of pasta water. I dropped in 3 Tablespoons of basil pesto (Whole Foods 365 brand is great to have in the fridge but you can make your own). Stir quickly here to incorporate the pasta water with the pesto and coat the noodles. I divided this between two plates and got to the eating part. This whole process was about 10 minutes since I had pre-cooked the sausage.

All in all, it was a great experience and I am looking forward to future boxes. This is just two days of stuff so I will have another post later with more stuff.  I think this has made the eat well and in season thing MUCH easier. Find a CSA in your area and try it out. Remember, cooking is not about being perfect, it is about experimenting and learning about things you didn’t realize you could do! (And you can do it, I know you can!)

Eat Dinner

Sounds simple right?  I guess I am just a different kind of parent but its seems a no brainer.  How will you know much about your kids or partner if you aren't sitting down with them for a meal at least occasionally?  I am not unrealistic, people are busy, but when companies start movements to encourage family dinner, I have to ask, what the hell?  Everyone is stressed, rushing, texting while driving, hurrying around like their heads are on fire.  Is all that stuff that important?  What are you teaching your kids if you are in a mode of constant rushing and stress?  SIT DOWN.

A common complaint is "I can't cook."  I don't believe that anyone has zero skills, but that can happen.  Stop at the grocery store, pick up a rotisserie chicken, a bagged salad, a package of Hawaiian rolls and a gallon of ice tea/lemonade/milk.  Go home, put it all on the table except the salad which does require opening all the packages and dumping in a bowl and mixing with tongs or a wooden spoon.  Poof.  Good food that took more time to pick up than put on the table.  Certainly you can add to this by picking up a great bottle of wine, a bunch of flowers for a vase and cut fruit for dessert but I don't want to confuse you.

Have a few skills?  If you are looking for the proper way to bake or cook something always go to Martha.  While I have stacks and stacks of cookbooks and magazines, recipes printed and on cards, if I ever need to know the proper way to do something, Martha always has the answer.  The difference between her instructions and just about everyone elses is that she explains the proper way to do it.  She doesn't say "cook this"  she gives you specific steps to follow.  For anyone that is trying to learn skills, she is the best teacher.  If you can boil water and will tolerate semi-homemade, this is one of my kids favorite things:

Chicken and Rice

1 can of Cream of Chicken Soup

2 cups of cooked rice (you can use any variety)

2 chopped, boiled chicken breasts or 2 cans of cooked chicken (found near the tuna)

1 Tablespoon of Lemon and Pepper seasoning

1.  in the pot of cooked rice while hot, dump the soup, chicken, seasoning and stir until mixed through out

2.  eat

Don't like Lemon Pepper?  Easily you can just use ground pepper, or dill or even rosemary.  This is where you can impress yourself when you gain confidence and switch stuff up.  I keep boiled chicken breasts in the fridge because these can be used in a multitude of ways.  Buy a bag in the grocery store frozen section, skinless boneless breasts are best but the boneless skinless chicken tender strips work as well if they are on sale.  At home, heat a pot of water to almost boiling and put all the chicken in it.  Once it starts boiling again, set your timer to 20 minutes.  At the end of 20 minutes, drain and pack these in a container for your fridge.  (This can help with time during the week if you do this on Sundays.)  Add this dish with the above mentioned salad and rolls, or get crazy and nuke a can of green beans and corn to go with this and you have another meal ready in less than 20 minutes.  (tip for canned veggies:  rinse these well before cooking and it will improve the taste, add butter pats, salt and pepper with them in a bowl and nuke for two minutes.  Yes, that easy)

Feeling like cooking more or learning more while doing that?  Get a great book, definitely one or more by Martha but my current favorite is by Katie Lee and her book The Comfort Table.  This book has great menus done for different occasions and are quick easy ways to have a great meal.  I just made her after Thanksgiving menu and it was AWESOME.  Oh, and why do you save the "nice stuff" for other people?  You and your family are worth it.  Take it out, celebrate your life, use cotton napkins and champagne flutes for sparkling water.  It will make you smile.  Trust me.

Take this time to be proud of what you do for one another.  Give everyone a job so its done even quicker.  TALK to one another.  One of my favorite things to ask at the table is what was the best and worst thing that happened to you today?  You will share in small victories and be able to talk through uncomfortable situations with your family, building their confidence and providing everyone with comfort and love.  Who can't use that?  A new question I have incorporated is one I just heard from Diana Sawyer, what interesting questions did you ask today?   You will be surprised how much your kids and/or partner will tell you if you only ask.  You may discover things you didn't know!

I am thankful that there is a movement to bring people back to the table, don't get me wrong, I just don't think we should ever have left.  It is a rule in my house that we eat a minimum of one meal a day at the table with each other.  Period.  On days when everyone will be out in the afternoon/evening, that is breakfast, otherwise its always dinner.  On family movie night, we may order a pizza to eat while we watch a movie but we do it together, hanging in the living room.  Its just the way it is.  It doesn't matter if there are after school activities and friends, we work around that and plan for eating together. 

And no phones turned on or at the table.  Period.

Slow down, stop the spinning out of control and see what it can do for your life.  Eat dinner together.