CSA Week #12 “Carbs!” Edition
Way too many carbs this go-round. I need to reassess and roll back on the starch, work in more protein. This is a trap that I, after being a vegetarian for something like 8 years now, have gotten good at avoiding. But this week, I just lost my way a little. It’s usually fine; I tend to eat a lot of protein-heavy stuff for lunch and breakfast. But in interest of showing a balanced vegetarian diet, this falls a little short this week.
1) For some reason, the peaches got soft and bruise-y really quickly this week, so I cut the bruised parts off many of them and used the rest to make a peach bread, with a standard fruit/vegetable bread recipe. Because it was with fresh peaches, I cut back on the sugar that I would normally use in something like zucchini bread.
2) Used a recipe from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food to make creamy baked eggplant and potatoes. The recipe is a noodle one, but he has a variation where you use potatoes instead. Since I had a bunch of potatoes, I went with that. I used a little mozzarella instead of parmesan, because I had some on hand that I’d bought on sale.
3) While the casserole was baking, I washed the dishes and then used another recipe in the Bittman book for barley succotash, because it just so happened to call for green beans, a bell pepper, and corn—all items I had. But I did not have barley, so I substituted bulgur wheat.
Time: Two and a half very leisurely hours, in which I also did a lot of reading. But that’s mostly because I did the bread and then I did the casserole. If you prepared both at once and then put them in the oven at the same time—which is what I should have done—it knocks an hour off it.
Leftovers: Tons and tons, plenty for days worth of lunches.
We went out the next night to hear some music and ended up eating in Williamsburg. But I did make some dessert we had when we got home: watermelon sorbet. Super easy. I just cut up the seedless watermelon, pureed it in the food processor, added a little sugar, a little lime zest, and a little lime juice. I poured it in a metal container and froze it. I did all this in the afternoon, and it was good to go by that night.
Putting together what I had on hand again. I put some onion, garlic and zucchini in the skillet, browned it all a little with salt and pepper, and then sautéed it in white wine. Tossed it with some spaghetti and added a little of the mozzarella and basil from the garden. Served it with some parmesan and more salt & pepper.
Time: 30 minutes
Leftovers: Some, putting me in a situation where I really needed to consider using leftovers for future dinners instead of making something new.
1) I had a lot of peaches left that were getting wrinkly, so I put them in the fridge to keep it from getting worse. I made some peach bread earlier with them, but there were still some left, so I made a fruit topping with what’s left. Basically buzzed them in the food processor, added some water and sugar, and cooked it on the stove until it was syrupy. Then into the fridge.
2) Washed to food processor. I also had a lot of apples left over, so I peeled them and chopped them up in the food processor. Used them in this recipe for pancakes. Added a little cinnamon to the batter and used whole wheat flour for half of the flour.
3) Served the pancakes with the peach topping. Obviously, pancakes for dinner is a rare treat kind of thing, but it’s a good use of an overabundance of fruit.
Time: 30 minutes.
Soundtrack: The Forty-Fives, She.
1) Put the ingredients together for anadama bread after lunch. Started to let it rise.
2) Boiled the potatoes. Let them cool for an hour. Used them and the apples in this recipe, sans the bacon, of course.
3) Cut up the corn, a bell pepper, and onion into a bowl. Sliced up the eggplant and salted it. Prep was done, and had to get the groceries to finish everything else up. Wrote some.
4) When it was getting closer to dinner, put the anadama dough in a pan and in the oven. Cooked the corn and pepper mix with cilantro, parsley, jalapeno, salt and pepper.
5) Rinsed the skillet, then the eggplant. Pan grilled the eggplant with a little Goya all purpose seasoning and pepper.
6) When the bread was done, assembled sandwiches with the eggplant, some mozzarella, some basil, some tomatoes, and a bit of cucumber. Served it with the potato salad and the corn mix on the side. The bread was a lot more crumbly than I would have liked, but that’s was okay. I had plans to break it down for future meals anyway.
Time: Many hours over the afternoon while working, but only about 1 hour of actual cooking and cleaning.
Soundtrack: LCD Soundsystem, Thee Vicars
Leftovers: Tons of potato salad, and a lot of the corn mix, plus many eggplant slices for future sandwiches. The corn mix was really spicy—too spicy—so it demanded creative reinvention.