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Cooking Update: October 14, 2023
This is getting written very behind schedule so I'M STILL DOING THIS WRITE-UP, it'll just be as basic as I can make it. Here we go.
Farmshare Veggies:
Cooked by Lira & Yrin:
Modification Notes:
-bok choy soup: we probably used extra bok choy, extra ginger, and added soft tofu, but it's otherwise cooked as written.
-cole slaw: we used fresh farm cabbage and carrot and shredded both ourselves, but otherwise made it as written.
-chicken alfredo casserole: there's no recipe, it's one bag of egg noodles (cooked), fake chicken strips, broccoli (chopped), zucchini (cut into quarter rounds), and a jar of alfredo sauce. Throw into casserole dish, top with shredded cheese/parm, bake until done at 350F.
Free Talk:
We did a meal box from a local vegetarian restaurant chain this week, so we did a little less cooking than usual. The items in the box included:
-japanese sweet potato sandwiches
-butternut squash soup with onion focaccia and honey aleppo butter
-acorn squash with wild rice, cranberries, and maple sriracha butter
-arugula and delicata squash salad
Everything in it was very tasty, but none of it is very filling, so we treated it basically as sides. Almost everything was pre-cooked and just needed to be reheated and/or assembled, but we did roast the acorn squash while we were cooking and ate the squash with wild rice for lunch. It was tasty! The squash was extremely annoying.
From the farm, the bok choy was the thing I wanted to use ASAP. The apples became a small apple crisp and the salad mix became salads. Alia is going to roast the turnips and serve them with a garlic lemon butter sauce over greens. We continue to have a lot of root veggies waiting to be used but we're still chugging along with our weekly cooking.
Last Week Recap:
The recipes we made last week were:
The only thing here that was new was the okonomiyaki casserole, which turned out GREAT. I was thinking it might have been better to make it in two sheet pans, so it would end up with an actual okonomiyaki thickness and texture, but the thicker, softer casserole texture really grew on me. Ours turned out quite gingery and was delicious with okonomiyaki sauce, kewpie mayo, and nori on top. Would definitely make again!
Everything else was more or less familiar or simple recipes, the sweet potatoes and pickles were good, the soba noodles came out like they always do, and I ended up taking the radicchio salad as a lunch side every day that week and really enjoyed that. The soup was also a familiar recipe, if made with spinach and acorn squash instead of kale and butternut, and was super savory and delicious. All in all, a successful week of cooking!
Farmshare Veggies:
- Salad Mix
- Onions
- Bok Choy
- Turnips
- Beets
- Apples
Cooked by Lira & Yrin:
- hard boiled eggs
- bok choy five spice soup with soft tofu (recipe)
- mexican cole slaw with cilantro dressing (recipe)
- chicken alfredo casserole
Modification Notes:
-bok choy soup: we probably used extra bok choy, extra ginger, and added soft tofu, but it's otherwise cooked as written.
-cole slaw: we used fresh farm cabbage and carrot and shredded both ourselves, but otherwise made it as written.
-chicken alfredo casserole: there's no recipe, it's one bag of egg noodles (cooked), fake chicken strips, broccoli (chopped), zucchini (cut into quarter rounds), and a jar of alfredo sauce. Throw into casserole dish, top with shredded cheese/parm, bake until done at 350F.
Free Talk:
We did a meal box from a local vegetarian restaurant chain this week, so we did a little less cooking than usual. The items in the box included:
-japanese sweet potato sandwiches
-butternut squash soup with onion focaccia and honey aleppo butter
-acorn squash with wild rice, cranberries, and maple sriracha butter
-arugula and delicata squash salad
Everything in it was very tasty, but none of it is very filling, so we treated it basically as sides. Almost everything was pre-cooked and just needed to be reheated and/or assembled, but we did roast the acorn squash while we were cooking and ate the squash with wild rice for lunch. It was tasty! The squash was extremely annoying.
From the farm, the bok choy was the thing I wanted to use ASAP. The apples became a small apple crisp and the salad mix became salads. Alia is going to roast the turnips and serve them with a garlic lemon butter sauce over greens. We continue to have a lot of root veggies waiting to be used but we're still chugging along with our weekly cooking.
Last Week Recap:
The recipes we made last week were:
- miso-ginger carrot quick pickles
- roasted sweet potato
- peanut soba noodle salad (recipe)
- miso-tahini soup with acorn squash and spinach (recipe: [1] [2])
- okonomiyaki-inspired cabbage sheet pan frittata
- sweet potato, pear, and radicchio salad (recipe)
The only thing here that was new was the okonomiyaki casserole, which turned out GREAT. I was thinking it might have been better to make it in two sheet pans, so it would end up with an actual okonomiyaki thickness and texture, but the thicker, softer casserole texture really grew on me. Ours turned out quite gingery and was delicious with okonomiyaki sauce, kewpie mayo, and nori on top. Would definitely make again!
Everything else was more or less familiar or simple recipes, the sweet potatoes and pickles were good, the soba noodles came out like they always do, and I ended up taking the radicchio salad as a lunch side every day that week and really enjoyed that. The soup was also a familiar recipe, if made with spinach and acorn squash instead of kale and butternut, and was super savory and delicious. All in all, a successful week of cooking!
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