What's for dinner?

Soccattata

2012-03-16T12:51:00.003-04:00

Weird name, huh? Let me explain... it's a cross between socca (chickpea flatbread) and frittata (the baked egg casserole thing) and it's delicious. So delicious, in fact, that my husband ate it as a leftover the first time and said, "I don't know what it is, but it's delicious" and ate two servings!

The recipe originally comes from here and here, but this is my version. I prep it all the night before, but that's just how my life works. There's no reason why you couldn't make it all at once.

olive oil
1/2 medium to large onion
1/2 pint cherry tomatoes (the multicolored pint is my favorite)
~2 cups cut (chiffonade) spinach
1 tsp minced sun-dried tomatoes in oil
1 c chickpea flour
1-1/2 c water
salt
pepper
spices (basil and oregano?)

The night before:
1. Caramelize onion (saute in olive oil over medium heat for about 10 minutes, then reduce heat to medium-low and let cook for about 30 minutes without stirring.)
2. Once the onions have caramelized, turn the heat back up and add the cherry tomatoes and spinach. Cook until the spinach has wilted. Stir in the sun-dried tomatoes. Let cool a bit and then transfer to a bowl and pop it into the fridge.
3. Stir together the chickpea flour, water, salt, and spices in a bowl with a lid. Leave on the counter!

40 minutes before serving:
1. Preheat oven to 400°F.
2. Spray a glass pie pan with some oil and spread the veggies in the pan.
3. Give the batter a good shake to mix it up and pour it over the veggies in the pan. You may consider dotting it with some goat cheese.
4. Pop it in the oven and wait for 22-25 minutes. Cut into wedges.

I served it plain, but I think next time it would be good with a simple salad of greens, pumpkin seeds, and a vinaigrette (maybe honey mustard?)

New Years food

2012-01-01T14:14:00.001-05:00

http://www.epicurious.com/recipes/food/views/Prosciutto-Wrapped-Pork-Loin-with-Roasted-Apples-367769

http://www.adventuresofaglutenfreemom.com/2009/12/gluten-free-toll-house-chocolate-chip-cookies/

http://cookitallergyfree.com/blog/2010/07/gluten-free-dairy-free-chocolate-fondue/

http://www.livingwithout.com/recipes/polenta_crostini-2722-1.html

Week of November 7th

2011-11-08T21:13:00.003-05:00

Monday
take-out (wah wah)

Tuesday
Chickpea pancakes

Thursday
Karen's crock pot bean thing (will post recipe later...)

Friday
veggie pasta

Saturday
eggs & tots

Sunday
alfredo

To make some day...

2011-10-23T15:35:00.003-04:00

Ok, so I love sweets!

Vegan No-bake Anzac Biscuits
I fell in love with Anzac biscuits while visiting New Zealand

Flourless Pumpkin Pie Cookies
I wonder if they would work with my chocolate hazelnut butter??

Raw Snicker Bars

Week of October 23rd

2011-10-23T15:29:00.002-04:00

Sunday:
Alfredo!!

Monday:
Spinach & Olive Soccatta with input from here

Tuesday:
Sausage with peppers and onions, baked sweet potatoes

Thursday:
veggie pizzas

not really dinner, but...

2011-10-10T21:30:00.002-04:00

These look yummy
Spiced Almond-flour Pumpkin

from http://www.stevia.net/conversion.html:
12 drops stevia should equal 2 tbsp sugar

from http://www.steviaextractintheraw.com/Conversion-Chart.aspx:
1/4 c stevia-in-the-raw should equal 1/4 c sugar

hmmm, could I replace goat cheese for the cream cheese???

Week of October 10th

2011-10-10T20:58:00.003-04:00

Monday
my take on Heather's Quinoa

Tuesday
spaghetti w/ sauce (for EJ & JJ), sauteed veggies for me

Wednesday
cuban rice and beans (will hopefully post the recipe soon)

Thursday
autumnal mush (sounds bad, tastes fantastic!)

2011-08-25T12:51:00.002-04:00

Finally made Heather's Quinoa from 101 Cookbooks. Loved it, although I made some changes! Instead of tofu, I used some pan-fried halloumi which added a nice saltiness. Also used frozen spinach instead of kale, as that's what I had on hand. I didn't get much out of the pumpkin seeds, so I don't know that I'd do that again. I used purchased sun-dried tomatoes and they were way to dried! I liked the flavor they added, but not the texture. It took 20 minutes to pull together once the quinoa was cooked! Can't beat that!

Hoping to make some day...

2011-07-19T12:41:00.005-04:00

Part 1 - GF search of 101 cookbooks
Spiced Tomato Gratin
Chocolate Puddle Cookies
Roasted Delicata Squash Salad
Baked Sweet Potato Falafel
Cornmeal Crunch
Heather's Quinoa
Big Sur Power Bars
Poached Eggs over Rice
Skinny Omelette
Grilled Halloumi with Sauteed Green Beans

Autumnal Mush

2010-10-10T20:08:00.002-04:00

We had a yummy meal tonight inspired by a 101 Cookbook recipe which was inspired by a Mark Bittman. I had seen the recipe a while ago but have recently been on a grains kick because I stole my mom's rice cooker. I can't believe I've lived so long without one! This was a tasty, one dish meal. They're not really necessary, but corn muffins may have been a nice addition. In the future, I might use a smaller squash and add kale to the cooker in the "keep warm" mode to let it wilt a bit.

1 cup quinoa
1 medium butternut squash, cut in 3/4" cubes
1 medium apple, cubed
veggie stock (or concentrate and water)
olive oil
sage
salt
adzuki beans, cooked (I started with 1/2 cup dry)
pumpkin seeds

Layer quinoa, squash, and apple in bottom of rice cooker. Add stock or water+concentrate to cover (about 3 cups). Add olive oil, and sage and salt to taste. Cook! When finished, add adzuki beans. Sprinkle pumpkin seeds on each serving.

Week of September 7th

2009-09-07T11:00:00.002-04:00

In the fridge:
greens
sage
parsley
basil
thyme
cabbage
butternut squash
pepper (green bell)
carrots

Monday:
Bean & Butternut Tacos with Green Salsa

Tuesday:
Spaghetti

Wednesday:
"must-goes"

Arriving Thursday:
Watermelon
Carrots
Butternut Squash
Bell Pepper
Jalapeno
Sage
Salad mix

Thursday:
Butternut Squash Bisque, page 74 of "The Whole Foods Market Cookbook"

Update & Plans

2009-08-25T12:34:00.003-04:00

Last week's Summer Squash Gratin was a smashing success! I didn't have any oregano, but used basil, parsley, and thyme in the sauce instead. I used my food processor for most of it: thick slicing disk for the zucchini, thin for the potatoes, and blade for bread crumbs and "sauce". The sauce had to be made in the little prep bowl portion of the processor. It turned out more like a pesto than a sauce.

On Monday we had taco salad with homemade salsa (using the cilantro, tomatoes, and jalapenos from the box). The salad used lettuce and cherry tomatoes from the box. We're almost out of tomatoes (ok, so I cheated and gave some away!)

Wednesday's dinner will be a reprise of Hazelnut & Chard Ravioli Salad Recipe.

A new box arrives on Thursday with the following:
Tomatoes
Carrots
Bell Pepper
Soicy Pepper (I think that's supposed to be "spicy")
Beets
Parsley
Swiss Chard

Freezing Tomatoes

2009-08-17T12:55:00.000-04:00

We have SO many tomatoes that I may consider freezing them...

Week of 8/17 (back in the game!)

2009-08-17T12:18:00.000-04:00

I've been a slacker about planning. We've been eating lots of impromptu meals - such as tomato salads. It's time to get back into planning!

In the fridge/produce bowl:
tomatoes of every shape & size
red cabbage
cabbage
squash
eggplant
chard
basil
sage
peppers (green & red)
fingerling potatoes

Monday:
grilled eggplant "sandwiches" with smoked mozzarella, prosciutto, and roasted red pepper tapenade
sauteed cabbage

Tuesday:
Summer Squash Gratin (substitute fingerling potatoes for yukons)
bread
(prep beans for tomorrow)

Wednesday:
Cherry Tomato Couscous with bell pepper added in (maybe!)

Arriving on Thursday:
Tomatoes
Bell Pepper
Butternut Squash
Cilantro
Carrots
Salad
Thyme
Jalapeno

Ooooo - I see salsa in our future...

Week of July 20

2009-07-19T14:30:00.000-04:00

In the fridge/produce bowl:
turnips
carrots
cucumber
green beans
peppers
celery
mushrooms
red cabbage
fennel
squash
kohlrabi
tomatoes
basil
parsley
oregano
chives

Monday:
Braised Green Beans & Summer Vegetables
bread

Arriving Thursday:
Tomatoes
cucumber
beets
Carrots
Pepper
Tarragon
Salad Mix

Thursday:
Summer Squash Gratin -or- Glazed Carrots and Turnips
salad

Friday:
Kohlrabi & Squash Empanadas
salad, perhaps "Arugula with Golden Beets and Walnuts in Orange Miso Dressing", page 101, from Ani's Raw Food Kitchen

Saturday:
Grilled pizza w/ pesto, fennel, tomatoes, onions, etc. inspired by 101cookbooks

Week of July 13th

2009-07-12T14:10:00.000-04:00

In the fridge:

collard greens
cabbage (lots)
green beens
parsley
celery
cucumber
carrots
turnips
swiss chard
peppers

Snacks: cucumbers + peas

Monday:
Hazelnut & Chard Ravioli Salad Recipe

Tuesday:
Baked Beans, Sausage & Collard Greens

Wednesday:
turnips / carrots recipe from CSA + green beans

Thusday: leftovers

Week of July 6

2009-07-05T21:49:00.001-04:00

In the fridge:
green beans
lettuce
swiss chard
1/4 red cabbage
basil
parsley
tarragon
dill
cucumber
celery

Monday:
Sweet Potato Salad, from "Moosewood Restaurant Cooks at Home" page 135
leftover Southwestern Corn & Black Bean Salad from the 4th

Tuesday:
leftovers wrap

Wednesday:
grilled bell pepper and zucchini layered with basil, ricotta, and leftover millet "risotto" pan fried into cakes served over a bed of wilted swiss chard (inspired by Rachael Ray's polenta lasagna and Eating Well's savory millet cakes)

arriving Thursday:
Cabbage
Carrot
Swiss Chard
green beans
Bok choy
Turnip
Marjoram

Friday:
Vibrant Tasty Green Beans Recipe
Grilled Eggplant with Marjoram Sauce

Saturday:
potentially Sesame Scallops with Tangerine and Bok Choy

Sunday

2009-07-05T21:47:00.001-04:00

Steph came over for dinner tonight. We had millet "risotto", grill-roasted beets, grilled zucchini with butter & brown sugar, and braised radishes. We had leftover rice krispy treats for dessert.

Week of June 29

2009-06-28T10:31:00.000-04:00

In the fridge:
collards
chard
squash
radishes
green beans
red cabbage
dill
parsley

Monday
BBQ Baked Beans & Sausage
Cabbage Kale Slaw in Simple Greek Dressing, from "Ani's Raw Food Kitchen", page 94, substitute chard for kale

Tuesday
Creamy Avocado & White Bean Wrap

Wednesday
Maple Grilled Tempeh
Grilled Squash
Balsalmic Green Beans & Peppers

Arriving Thursday:
Parsley
Basil
Green Beans
Beets
Cucumber
Tarragon
Squash

Thursday: Dinner out!!!

Friday:
Sweet Potato Salad, from "Moosewood Restaurant Cooks at Home" page 135
Braised Radishes

Saturday: ?????

Monday's verdict

2009-06-15T21:57:00.000-04:00

BBQ portobello quesadillas:
AJ ****, JJ****+1/2

Cabbage Kale Slaw in Simple Greek Dressing from "Ani's Raw Food Kitchen", page 94:
AJ ****, JJ ***

Berry Spritzer:
AJ **+1/2, JJ *** (added agave nectar for some sweetness)

this just in...

2009-06-14T22:13:00.000-04:00

yummy sounding way to use mint leaves! ... it's making me thirsty!

Great food we've had previous weeks

2009-06-14T22:05:00.000-04:00

Other good recipes we've recently had using our CSA produce:
Braised Radishes
Stuffed Chard
Southwestern Corn & Black Bean Salad

Week of June 15

2009-06-14T21:40:00.000-04:00

In our fridge today:
- 1/2 red cabbage
- chard
- kale
- chinese cabbage
- bok choy
- spring onions
- salad mix
- cilantro
- dill
- oregano

Lunches: salads/wraps w/ fresh herbs!

Monday:
BBQ portobello quesadillas
Cabbage Kale Slaw in Simple Greek Dressing from "Ani's Raw Food Kitchen", page 94

Arriving in Thursday's box:
- Turnip
- Parsley
- Salad Mix
- Collard Green
- Cucumber
- Basil

Thursday:
creamy bok choy
Caramelized Shallots and Turnips with Onion Seeds from "Modern Spice", page 125

Friday:
chickpea burgers
wilted mixed green leftovers

Blog Purpose

2009-06-13T12:58:00.000-04:00

We joined a CSA (or farm co-op) this year and get a box of organic, locally grown produce delivered to our house every week. It's a lot of produce - almost a copy paper box full! It's quite a challenge to cook from the ingredients you're given, but it's rather fun! This blog will feature our dinner menu for every night of the week, including what's in the weekly box!