Sorry, sorry, sorry. I’ve been absent for far too long. Between Father’s Day, a mini family reunion, swim lessons, and my hubby’s birthday, I feel like I’ve been treading water for weeks and am just now catching my breath. But what a time to stop and breathe, as it is week six and I have a new box of yumminess to talk about. Today’s bounty includes baby potatoes, garlic, pole beans, okra, basil, cucumbers, blueberries, plus the first corn and tomatoes of the season. It sure is looking and smelling like summer CSA season around here!
Let’s start by talking about the cucumbers. This is the third box with cucumbers and I have gotten A LOT of them. I have cut up and tossed some into salads, but have also used some to make a yummy cucumber salad and a chilled cucumber and mint soup. This week, to also make use of the tomatoes, I’ll be whipping up a simple cucumber, tomato and onion salad. I don’t have a real recipe for this, but I’ll give you the basics of how I toss it together at the end of the post. If any of you want the other cuke recipes, I’ll be happy to post those as well.
We are planning a Low Country Boil for the 4th and the potatoes and corn will be tossed into that pot. My son did sample some of the corn tonight and gave it two toddler thumbs up. He has also made a huge dent in the blueberries… grabbing handfuls at a time and running away with them. If we have any left, I’m thinking blueberry shortcakes to complete our holiday feast. Of course, that does mean making sure we save some of those plump berries until Sunday and I’m not sure we have that much self-control! If we make it, I’ll be sure to share the recipe.
As for the rest of it, I’m thinking more fresh, homemade pesto, fried okra and green beans sautéed with shallots and toasted pecans. Ah, the joys of summer eating :)
Tomato, Cucumber and Onion Salad
(This is great with Jerk Chicken and some yellow rice)
Cucumbers and tomatoes, roughly chunked
Red onion, thinly sliced
Fresh dill
Olive oil
Vinegar
Sugar
Salt and pepper
Combine tomatoes, cucumbers, onion and mint in a large bowl. In a small bowl, whisk together oil, vinegar, sugar, salt and pepper. Pour over veggies and toss to coat. Refrigerate for at least 2 hours before serving.
Happy Eating!
Shar
Wednesday, June 30, 2010
Tuesday, June 15, 2010
Mama, No More Zucchini!
When we decided to join the CSA my husband told me he thought it was great that we would be adopting a more European style of eating. We would be eating locally, seasonally and planning our meals around what we had (aka what came in our box) and not just what we felt like eating. Tomatoes in April? Sure. Strawberries in December? Why not. If we could afford it, it was available. Not so anymore. What we get is what’s ready for harvest and sometimes we get a lot of it. Isaac likes to tell me a story about when he was a child of about five and living in Italy. They were staying with some friends and it was zucchini season. One night, right before dinner, their hosts’ son looked up at his mother and pleaded, “Mama, no more zucchini.” I’m starting wonder if Isaac is secretly starting to feel this way about beets. Three weeks, threes boxes with beets. I’ve made them three different ways now and the cumin recipe I shared with you has been my favorite. Now should I find them in the next box, I’m sure I’ll be searching for recipe number four and maybe listening to my husband begging, “Honey, no more beets.”
The biggest surprise this week has been kale chips. Yep, kale chips. I saw a friend of a friend mention something about them and decided I had to try them. Everyone, including the toddler gobbled them down. They couldn’t be simpler: Tear the leafy part off the stems, toss with a little olive oil, spread out on a sheet pan lined with parchment, sprinkle with a little salt and bake at 350 for 10-15 minutes. That’s it. The amount of cooking time will vary depending on the variety of kale. I used dinosaur kale and it took about 10 minutes. And it’s a good thing, because these things are addictive. Before the first batch was gone, I was already putting a second in the oven. Try it.
The last thing I want to share with you is Grilled Summer Squash Salad with Basil-Parmesan Dressing. I made this with the sweet little summer squash and leftover basil from this week's box. This is another recipe that couldn’t be much easier or tastier. I served it at room temperature and my husband mentioned that he’d be interested in trying it hot, too. If you make it that way, let me know how it is.
Grilled Summer Squash Salad with Basil-Parmesan Dressing
4 small to medium summer squash, trimmed and halved lengthwise
1 ½ tbsp olive oil
¼ cup chopped fresh basil
2 ½ tbsp freshly grated Parmesan cheese
1 tbsp balsamic vinegar
Heat a grill pan over medium heat. Brush squash with about ½ tbsp olive oil and season with salt and pepper. Grill squash until tender and browned, turning occasionally, about 10 minutes. Set aside to cool.
Cut squash diagonally into 1-inch pieces. Place in a large bowl. Add basil, Parmesan, balsamic vinegar and the remaining olive oil. Toss gently to blend. Season with salt and pepper.
Adapted from epicurious.com
Another week, another box on its way and I’ll tell you, with temperatures firmly in the 90s, I’m super ready for some summer veggies.
Happy Eating!
Shar
The biggest surprise this week has been kale chips. Yep, kale chips. I saw a friend of a friend mention something about them and decided I had to try them. Everyone, including the toddler gobbled them down. They couldn’t be simpler: Tear the leafy part off the stems, toss with a little olive oil, spread out on a sheet pan lined with parchment, sprinkle with a little salt and bake at 350 for 10-15 minutes. That’s it. The amount of cooking time will vary depending on the variety of kale. I used dinosaur kale and it took about 10 minutes. And it’s a good thing, because these things are addictive. Before the first batch was gone, I was already putting a second in the oven. Try it.
The last thing I want to share with you is Grilled Summer Squash Salad with Basil-Parmesan Dressing. I made this with the sweet little summer squash and leftover basil from this week's box. This is another recipe that couldn’t be much easier or tastier. I served it at room temperature and my husband mentioned that he’d be interested in trying it hot, too. If you make it that way, let me know how it is.
Grilled Summer Squash Salad with Basil-Parmesan Dressing
4 small to medium summer squash, trimmed and halved lengthwise
1 ½ tbsp olive oil
¼ cup chopped fresh basil
2 ½ tbsp freshly grated Parmesan cheese
1 tbsp balsamic vinegar
Heat a grill pan over medium heat. Brush squash with about ½ tbsp olive oil and season with salt and pepper. Grill squash until tender and browned, turning occasionally, about 10 minutes. Set aside to cool.
Cut squash diagonally into 1-inch pieces. Place in a large bowl. Add basil, Parmesan, balsamic vinegar and the remaining olive oil. Toss gently to blend. Season with salt and pepper.
Adapted from epicurious.com
Another week, another box on its way and I’ll tell you, with temperatures firmly in the 90s, I’m super ready for some summer veggies.
Happy Eating!
Shar
Thursday, June 10, 2010
Short, but Sweet... An Ode to Basil
Fresh basil. I love it. It screams out summer. I can get lost in its sweet and spicy aroma. And yesterday I got some, quite a lot actually. Much more than can I snip off my one little plant at home (that sometimes gets neglected and un-watered and, while fresh, isn’t very pretty). Knowing what I know about using up the most delicate items first, I started thinking about how to use like 5 cups of basil. Are you thinking what I’m thinking? Pesto, of course! Since I always have Parmesan in my fridge and pine nuts in my freezer, this didn’t even require a trip to the store, just a quick spin in the food processor.
I chose the simplest of meals and simply tossed it with some hot pasta and served it up with a green salad. Very green. Very yummy. Very easy. My husband and I loved it, my toddler spit it out. His loss, more for us.
Today I’m looking forward to some leftover pesto to smear on a sandwich or toss with some cold pasta (and maybe some leftover peas) for lunch. Storing pesto requires a little bit of thought as the basil will begin to darken, much like an avocado, almost immediately. The recipe I used said to cover it with ¼ inch of olive oil in a sealed container. Not wanting to incorporate or waste the extra oil, I pressed some plastic wrap over the surface before putting on the lid. So far the pesto looks good. Maybe slightly dark at the top, but this will not affect the taste. Anything not being used within 24 hours can be frozen for up to a month.
Classic Pesto
4 cups fresh basil leaves
½ cup good olive oil
1/3 cup pine nuts
2 garlic cloves, smashed
½ cup grated Parmesan cheese
1 tsp kosher salt
Combine first 4 ingredients in a food processor. Blend until a paste forms, stopping to push down basil, if needed. Add cheese and salt. Blend until smooth.
On deck for the rest of the week… Napa cabbage, romaine, beets, delicate two-tone squash, fresh garlic, kale, collards and onions. I’m already thinking kale chips (sounds crazy, I know, but people swear they’re delicious) and mango, Napa cabbage and romaine chopped salad. As my son says, “Num, num!”
Happy eating!
Shar
I chose the simplest of meals and simply tossed it with some hot pasta and served it up with a green salad. Very green. Very yummy. Very easy. My husband and I loved it, my toddler spit it out. His loss, more for us.
Today I’m looking forward to some leftover pesto to smear on a sandwich or toss with some cold pasta (and maybe some leftover peas) for lunch. Storing pesto requires a little bit of thought as the basil will begin to darken, much like an avocado, almost immediately. The recipe I used said to cover it with ¼ inch of olive oil in a sealed container. Not wanting to incorporate or waste the extra oil, I pressed some plastic wrap over the surface before putting on the lid. So far the pesto looks good. Maybe slightly dark at the top, but this will not affect the taste. Anything not being used within 24 hours can be frozen for up to a month.
Classic Pesto
4 cups fresh basil leaves
½ cup good olive oil
1/3 cup pine nuts
2 garlic cloves, smashed
½ cup grated Parmesan cheese
1 tsp kosher salt
Combine first 4 ingredients in a food processor. Blend until a paste forms, stopping to push down basil, if needed. Add cheese and salt. Blend until smooth.
On deck for the rest of the week… Napa cabbage, romaine, beets, delicate two-tone squash, fresh garlic, kale, collards and onions. I’m already thinking kale chips (sounds crazy, I know, but people swear they’re delicious) and mango, Napa cabbage and romaine chopped salad. As my son says, “Num, num!”
Happy eating!
Shar
Wednesday, June 9, 2010
Don't Worry, I Didn't Abandon You, I Was Just a Golf Widow All Weekend
Ok, ok. I know I’ve been AWOL this week. My husband played in a three day golf tournament this weekend. Needless to say there wasn’t a ton of cooking going on. I did cook Sunday, Monday and Tuesday nights and am ready to get back to sharing with you.
We finished week two with some pretty good stuff. Although, starting the week with chard did leave ample room for improvement. I’m not ready to give up on the chard just yet and am already researching new recipes should I find it in my box again.
Sunday night we had Fennel-dusted Pork Tenderloin with steamed broccoli and a green salad. I also made some mad roasted fennel for a little appetizer. I have to give credit to Ina Garten (the Barefoot Contessa) because the fennel rocked! I’ll post that super easy recipe at the end. It was a classic example of enjoying the simple, unadulterated flavor of a fresh veggie. Monday night was a different story.
Monday night we had Harissa Chicken, Roasted Beets with Cumin and Mint, and Pomegranate-glazed Carrots. Everything was super, and since the meal was full of Moroccan spices, it was a big departure from the simple fennel. I think the beets were my favorite. I love cumin anyway, so I had high hopes and this dish delivered. I feel compelled to mention and even though this is probably more than you need to know… Beets come out looking very much like they did going in. If you feed them to your toddler, don’t have a freak out at the next morning’s diaper change. I’m just saying. This meal was originally planned for a golf night and I was concerned that my little baby carrots would not make it until Monday, and I was sort of correct. By Sunday they had gotten a little limp. Yes, I said limp. Get your dirty minds out of the gutter and deal with it. ;) Remedy? I soaked the carrots in ice-cold water overnight in the fridge and the perked right up. It worked just like Viagra for carrots! Yes, I said that, too. Couldn’t resist. Kidding aside, use your most delicate vegetables first or you can revive many of them in an overnight water bath.
Sunday night I found myself with half a head of romaine and some onions. I made a Thai-Style Steak Salad that my husband loved. I didn’t concern myself with the onions, as they will keep a while. The salad was a great way to use up a lot of lettuce at once without feeling like you’re just eating rabbit food. The seared steak and Thai spices were a great addition and the whole thing came together rather quickly and easily. By the way, be sure to use a good quality steak since the ingredients in this dish are very simple.
So, what did I learn from week two? You’re not always going to like everything in your share. Give it a chance and then try to trade with your friends if you can’t embrace the evil chard, I mean veggie. Some things will last and/or keep better than others. Consider this when planning your menus. When making a simple dish, be sure to use the best ingredients you can. This does make a difference and can even elevate a humble (but yummy) head of lettuce to a great meal.
And now the part you’ve all been waiting for (unless you skipped right to this part, and that’s ok, too)… the recipes!
Roasted Beets with Cumin and Mint (from epicurious.com)
1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.Toss warm beets with dressing.
Stir in mint just before serving.
Pomegranate-Glazed Carrots (from epicurious.com)
1 tablespoon olive oil1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and sauté, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
Roasted Fennel with Parmesan (from the Barefoot Contessa)
4 large fennel bulbs
½ cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
2 to 3 Tbsp freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 30 minutes. Turn and roast an additional 30 minutes until the edges are crisp and brown. Sprinkle with Parmesan cheese and roast for 5 more minutes.
Happy eating!
Shar
We finished week two with some pretty good stuff. Although, starting the week with chard did leave ample room for improvement. I’m not ready to give up on the chard just yet and am already researching new recipes should I find it in my box again.
Sunday night we had Fennel-dusted Pork Tenderloin with steamed broccoli and a green salad. I also made some mad roasted fennel for a little appetizer. I have to give credit to Ina Garten (the Barefoot Contessa) because the fennel rocked! I’ll post that super easy recipe at the end. It was a classic example of enjoying the simple, unadulterated flavor of a fresh veggie. Monday night was a different story.
Monday night we had Harissa Chicken, Roasted Beets with Cumin and Mint, and Pomegranate-glazed Carrots. Everything was super, and since the meal was full of Moroccan spices, it was a big departure from the simple fennel. I think the beets were my favorite. I love cumin anyway, so I had high hopes and this dish delivered. I feel compelled to mention and even though this is probably more than you need to know… Beets come out looking very much like they did going in. If you feed them to your toddler, don’t have a freak out at the next morning’s diaper change. I’m just saying. This meal was originally planned for a golf night and I was concerned that my little baby carrots would not make it until Monday, and I was sort of correct. By Sunday they had gotten a little limp. Yes, I said limp. Get your dirty minds out of the gutter and deal with it. ;) Remedy? I soaked the carrots in ice-cold water overnight in the fridge and the perked right up. It worked just like Viagra for carrots! Yes, I said that, too. Couldn’t resist. Kidding aside, use your most delicate vegetables first or you can revive many of them in an overnight water bath.
Sunday night I found myself with half a head of romaine and some onions. I made a Thai-Style Steak Salad that my husband loved. I didn’t concern myself with the onions, as they will keep a while. The salad was a great way to use up a lot of lettuce at once without feeling like you’re just eating rabbit food. The seared steak and Thai spices were a great addition and the whole thing came together rather quickly and easily. By the way, be sure to use a good quality steak since the ingredients in this dish are very simple.
So, what did I learn from week two? You’re not always going to like everything in your share. Give it a chance and then try to trade with your friends if you can’t embrace the evil chard, I mean veggie. Some things will last and/or keep better than others. Consider this when planning your menus. When making a simple dish, be sure to use the best ingredients you can. This does make a difference and can even elevate a humble (but yummy) head of lettuce to a great meal.
And now the part you’ve all been waiting for (unless you skipped right to this part, and that’s ok, too)… the recipes!
Roasted Beets with Cumin and Mint (from epicurious.com)
1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.Toss warm beets with dressing.
Stir in mint just before serving.
Pomegranate-Glazed Carrots (from epicurious.com)
1 tablespoon olive oil1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and sauté, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
Roasted Fennel with Parmesan (from the Barefoot Contessa)
4 large fennel bulbs
½ cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
2 to 3 Tbsp freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 30 minutes. Turn and roast an additional 30 minutes until the edges are crisp and brown. Sprinkle with Parmesan cheese and roast for 5 more minutes.
Happy eating!
Shar
Thursday, June 3, 2010
What's Up For Week 2?
Box two has arrived! I spent Wednesday afternoon sorting and cleaning, and discovered that this week's box yielded the following: two heads of romaine (I think one of them weighs as much as my toddler), rainbow chard, beets, carrots, onions, a bulb of fennel, a small head of broccoli, and some cornmeal. The mouse wheel started turning. What to do with it all? I have found I have the most trouble narrowing down my choices. Once I start looking up recipes, I want to try them all. Luckily I got some repeat produce. So last week it was beet and edamame salad, this week it's roasted beets with cumin and mint. The roasted beets, by the way, will be served with pomegranate-glazed carrots and harissa chicken for a little Moroccan flavor this week. Tonight was grilled shrimp with spicy bbq sauce and Cheese Grits (from last weeks' box) with sautéed rainbow chard.
Turns out I don't much like chard. While I thought the stalks were alright, I found the greens just a little too overwhelming. It could have been how I prepared them and I’m willing to give them one more shot. That being said, my husband didn't care for them very much either. And he likes almost everything. Did I mention that my husband is an awesome eater? Unlike my toddler, he is always willing to try anything and I love cooking for him. We decided that while we might like the stalks in some soup, we could pretty much do without the greens. But I figure one thing (or half a thing?) out of two boxes so far is pretty darn good. At least I know I’ll be chard-free for the next several days! The rest of the meal, thankfully, was very good.
I started out by making my own bbq sauce for the shrimp. This was good, but required time and effort that I don’t usually have. I’ll post the recipe, but if you have a sauce that you already love (especially one with a little kick), use it instead ;) I used 26-30 count shrimp, basically because they looked the best and were friendly enough on my wallet. The grits were the best part. Sharp and creamy, they were a perfect bed for the spicy shrimp. Waist-line Warning: These grits were not low-fat, but they were worth it. At least every once in a while. Although I have no plans to tell my trainer that I ate them. I made that mistake once about pie for breakfast… it wasn’t pretty. And now, since you’ve patiently read through up to here, I’ll reward you with some recipes:
Cheddar Cheese Grits (from foodandwine.com)
4 cups low-sodium chicken stock (or homemade if you have it)
1 garlic clove, minced
1 cup Riverview Farms grits
4 oz extra-sharp cheddar cheese, shredded (about 1 1/2 cups)
4 tbsp unsalted butter
2 tbsp half and half or heavy cream
salt and pepper
In a medium saucepan, bring the chicken stock to a boil. Add the garlic and slowly stir in the grits (I found a whisk works well). Reduce heat to medium-low and cook, stirring frequently, until the grits are tender. *The recipe said this should take about 20 minutes, my grits took about 30.* Remove the saucepan from heat and stir in the cheese, butter, and cream. The grits will thicken significantly. Season with salt and pepper. Serve immediately.
BBQ Shrimp
2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil
In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with the cheese grits and the remaining barbecue sauce.
Swiss Chard with Garlic (from epicurious.com)
3 pounds Swiss Chard
1 large garlic clove
1 tablespoon olive oil
Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.
Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.
Tonight we will be having Fennel Rubbed Pork Tenderloin, Roasted Fennel and Broccoli with Parmesan, and a green salad. I look forward to sharing it with you.
Happy Eating!
Shar
Turns out I don't much like chard. While I thought the stalks were alright, I found the greens just a little too overwhelming. It could have been how I prepared them and I’m willing to give them one more shot. That being said, my husband didn't care for them very much either. And he likes almost everything. Did I mention that my husband is an awesome eater? Unlike my toddler, he is always willing to try anything and I love cooking for him. We decided that while we might like the stalks in some soup, we could pretty much do without the greens. But I figure one thing (or half a thing?) out of two boxes so far is pretty darn good. At least I know I’ll be chard-free for the next several days! The rest of the meal, thankfully, was very good.
I started out by making my own bbq sauce for the shrimp. This was good, but required time and effort that I don’t usually have. I’ll post the recipe, but if you have a sauce that you already love (especially one with a little kick), use it instead ;) I used 26-30 count shrimp, basically because they looked the best and were friendly enough on my wallet. The grits were the best part. Sharp and creamy, they were a perfect bed for the spicy shrimp. Waist-line Warning: These grits were not low-fat, but they were worth it. At least every once in a while. Although I have no plans to tell my trainer that I ate them. I made that mistake once about pie for breakfast… it wasn’t pretty. And now, since you’ve patiently read through up to here, I’ll reward you with some recipes:
Cheddar Cheese Grits (from foodandwine.com)
4 cups low-sodium chicken stock (or homemade if you have it)
1 garlic clove, minced
1 cup Riverview Farms grits
4 oz extra-sharp cheddar cheese, shredded (about 1 1/2 cups)
4 tbsp unsalted butter
2 tbsp half and half or heavy cream
salt and pepper
In a medium saucepan, bring the chicken stock to a boil. Add the garlic and slowly stir in the grits (I found a whisk works well). Reduce heat to medium-low and cook, stirring frequently, until the grits are tender. *The recipe said this should take about 20 minutes, my grits took about 30.* Remove the saucepan from heat and stir in the cheese, butter, and cream. The grits will thicken significantly. Season with salt and pepper. Serve immediately.
BBQ Shrimp
2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil
In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with the cheese grits and the remaining barbecue sauce.
Swiss Chard with Garlic (from epicurious.com)
3 pounds Swiss Chard
1 large garlic clove
1 tablespoon olive oil
Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.
Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.
Tonight we will be having Fennel Rubbed Pork Tenderloin, Roasted Fennel and Broccoli with Parmesan, and a green salad. I look forward to sharing it with you.
Happy Eating!
Shar
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