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Cooking Update: September 23, 2023
Welcome to the inaugural entry of my foray into being a half-assed cooking blogger! Hopefully it'll be fun. I genuinely really like batch cooking with Yrin every weekend, the "playing Chopped at home" experience is genuinely a delight.
Farmshare Veggies:
Cooked by Lira & Yrin:
Cooked by Alia:
Modification Notes:
-The cabbage and cucumber salad is made by literally just, shredding the cabbage in the food processor, slicing the cucumber in the food processor, dressing with vinegar, salt, pepper, then with salad dressing when you want to eat it.
-The miso-lemon pickling liquid is 1 tbsp miso paste, 1 tbsp mirin (swapped for rice vinegar because Yrin dislikes any cooking alcohol), and 1 tsp lemon juice, tossed together with carrots cut into pyramids.
-For the soup: add two small farm carrots, swap the beans for a medium potato, swap the real sausage for impossible brand spicy fake sausage, and we used 3/4 of a large farm napa cabbage and even with 1/4 of it removed to become salad, this is probably more cabbage than the recipe intended.
Free Talk:
I'm going to a friend's birthday party in Western Mass today, so we're doing a smaller than average amount of cooking and our housemate Alia is making up the difference. Of our new farm vegetables, I wanted to use the cabbage and radicchio this week, because they have the shortest shelf life; the onions and root veggies can wait longer. I wanted to try the Impossible brand sausage because I've been really impressed with their fake ground beef -- starts red, turns brown, can take a sear like real beef, it's really convincing! So a cabbage and sausage soup seemed like a good option.
The cabbage salad and carrot quick pickles are both easy recipes we've made a bunch of times before, so I noted our process but like, everything I cook is pretty simple. It's just a matter of volume. We prepped the radicchio today so we could ice it and put it through the food processor without having to get that out again tomorrow, lol. We usually do a fennel, apple, and radicchio salad when we have fennel or radicchio but I found this other radicchio salad recipe that uses sweet potato, and we just got some from the farm, so I figured it would be something fun and new to try!
Stay tuned next week for the verdict on this week's food! The salsa verde dinner and roasted delicata squash are also recipes we've made before, so the only new and interesting things this week are the cabbage soup and radicchio salad.
Last Week Recap:
Once I get in the swing of this, I'll be able to link the previous week's write-up and not... Basically do it again, but since this is my inaugural cooking blog post, guess we gotta do a real recap! Last week we made:
-fennel, apple, daikon slaw (recipe)
-blended creamy kale and basil soup (recipe)
-Japanese white stew (recipe)
-Taco rice casserole (meat seasoning recipe)
I gamely used one of our sub-par farm apples for the slaw, which was a mistake. It didn't add enough sweetness so the slaw is more one-note / savory than I was going for, alas. Regarding the recipe, I've made the linked one more as written before but this time, was just stealing the recipe for the dressing, minus the shallots and honey. This time, I wanted the honey.
I chose to make this simple kale soup because we keep getting farm kale and I'M SO TIRED of every other recipe I make with kale, so I wanted to disguise the fact that I'm eating kale as much as possible, lol. I added basil because the basil plants in my herb garden seriously needed pruning. The result is that I basically made pesto soup -- it tasted really good! It would've been even better with some pasta and tomatoes thrown in! But I was trying to make a sipping soup I could have as a quick breakfast and as a breakfast, the pesto flavor was A Bit Strange.
We added broccoli and turnip to the white stew and flavor-wise that was AMAZING. The farmshare has made me love turnips. They just have a taste that pings me as very ~fresh~ and ~green~ and I really like it. We ended up with more "chicken pot pie soup" than "white stew," though, because we had roughly double the recommended amount of veggies, so I doubled the broth but kept the roux at two cups milk. So it was too much broth to too little roux; next time, I want to try six cups broth and three cups milk, rather than eight cups broth and two cups milk. I think it'll give us a creamier, more stew-like consistency. But even if it wasn't exactly your traditional white stew, chicken pot pie soup was a pretty tasty result!
The taco rice is a bastardization of basically any taco rice casserole recipe and the seasoning from the Okinawa taco rice recipe I've linked. The grocery store was out of both Impossible and Beyond brand fake ground beef, so we had to use Gardein. It actually tasted really good with the Japanese-inspired seasoning but did not taste even a little bit like beef OR taco. For veggies, I added carrot, bell pepper, tomato, zucchini, and frozen corn. The carrot and bell pepper I pre-cooked on the stove a bit, the rest went right into the casserole. It was tasty!!
Total Time Spent: Started at 11am, spent about 15 minutes on pre-cooking kitchen tidying, and finished by about 12:15pm for a miraculously fast one hour of cooking!
Farmshare Veggies:
- Carrots
- Red Onions
- Napa Cabbage
- Radishes
- Turnips
- Radicchio
- Sweet Potatoes
Cooked by Lira & Yrin:
- prep radicchio
- cabbage and cucumber salad
- Japanese miso-lemon carrot quick pickles
- Italian cabbage and sausage soup (recipe)
Cooked by Alia:
- sweet potato, pear, and radicchio salad (recipe)
- roasted delicata squash
- campfire salsa verde dinner
Modification Notes:
-The cabbage and cucumber salad is made by literally just, shredding the cabbage in the food processor, slicing the cucumber in the food processor, dressing with vinegar, salt, pepper, then with salad dressing when you want to eat it.
-The miso-lemon pickling liquid is 1 tbsp miso paste, 1 tbsp mirin (swapped for rice vinegar because Yrin dislikes any cooking alcohol), and 1 tsp lemon juice, tossed together with carrots cut into pyramids.
-For the soup: add two small farm carrots, swap the beans for a medium potato, swap the real sausage for impossible brand spicy fake sausage, and we used 3/4 of a large farm napa cabbage and even with 1/4 of it removed to become salad, this is probably more cabbage than the recipe intended.
Free Talk:
I'm going to a friend's birthday party in Western Mass today, so we're doing a smaller than average amount of cooking and our housemate Alia is making up the difference. Of our new farm vegetables, I wanted to use the cabbage and radicchio this week, because they have the shortest shelf life; the onions and root veggies can wait longer. I wanted to try the Impossible brand sausage because I've been really impressed with their fake ground beef -- starts red, turns brown, can take a sear like real beef, it's really convincing! So a cabbage and sausage soup seemed like a good option.
The cabbage salad and carrot quick pickles are both easy recipes we've made a bunch of times before, so I noted our process but like, everything I cook is pretty simple. It's just a matter of volume. We prepped the radicchio today so we could ice it and put it through the food processor without having to get that out again tomorrow, lol. We usually do a fennel, apple, and radicchio salad when we have fennel or radicchio but I found this other radicchio salad recipe that uses sweet potato, and we just got some from the farm, so I figured it would be something fun and new to try!
Stay tuned next week for the verdict on this week's food! The salsa verde dinner and roasted delicata squash are also recipes we've made before, so the only new and interesting things this week are the cabbage soup and radicchio salad.
Last Week Recap:
Once I get in the swing of this, I'll be able to link the previous week's write-up and not... Basically do it again, but since this is my inaugural cooking blog post, guess we gotta do a real recap! Last week we made:
-fennel, apple, daikon slaw (recipe)
-blended creamy kale and basil soup (recipe)
-Japanese white stew (recipe)
-Taco rice casserole (meat seasoning recipe)
I gamely used one of our sub-par farm apples for the slaw, which was a mistake. It didn't add enough sweetness so the slaw is more one-note / savory than I was going for, alas. Regarding the recipe, I've made the linked one more as written before but this time, was just stealing the recipe for the dressing, minus the shallots and honey. This time, I wanted the honey.
I chose to make this simple kale soup because we keep getting farm kale and I'M SO TIRED of every other recipe I make with kale, so I wanted to disguise the fact that I'm eating kale as much as possible, lol. I added basil because the basil plants in my herb garden seriously needed pruning. The result is that I basically made pesto soup -- it tasted really good! It would've been even better with some pasta and tomatoes thrown in! But I was trying to make a sipping soup I could have as a quick breakfast and as a breakfast, the pesto flavor was A Bit Strange.
We added broccoli and turnip to the white stew and flavor-wise that was AMAZING. The farmshare has made me love turnips. They just have a taste that pings me as very ~fresh~ and ~green~ and I really like it. We ended up with more "chicken pot pie soup" than "white stew," though, because we had roughly double the recommended amount of veggies, so I doubled the broth but kept the roux at two cups milk. So it was too much broth to too little roux; next time, I want to try six cups broth and three cups milk, rather than eight cups broth and two cups milk. I think it'll give us a creamier, more stew-like consistency. But even if it wasn't exactly your traditional white stew, chicken pot pie soup was a pretty tasty result!
The taco rice is a bastardization of basically any taco rice casserole recipe and the seasoning from the Okinawa taco rice recipe I've linked. The grocery store was out of both Impossible and Beyond brand fake ground beef, so we had to use Gardein. It actually tasted really good with the Japanese-inspired seasoning but did not taste even a little bit like beef OR taco. For veggies, I added carrot, bell pepper, tomato, zucchini, and frozen corn. The carrot and bell pepper I pre-cooked on the stove a bit, the rest went right into the casserole. It was tasty!!
Total Time Spent: Started at 11am, spent about 15 minutes on pre-cooking kitchen tidying, and finished by about 12:15pm for a miraculously fast one hour of cooking!