Posts Tagged ‘potatoes’

6
May

Quiche two ways, both dodgy and delicious

   Posted by: Livia    in dinner/lunch, Recipe

The past couple weeks, my friends and I have been having collaborative dinners.

Yesterday, it went like this:

NoCounterspace: if you want to have dinner at my house (dining out is fine), I have: more potatoes, more asparagus, bell peppers, onions, eggs, cooked zucchini of dubious virtue. I could make a frittata or possibly a pizza (never tried before, but I think I can buy pre-made dough at the coop sometimes).

geeksdoitbetter: i have roasted eggplant, mushrooms, onions wanna make a quiche?

NoCounterspace: There could be quiche!

geeksdoitbetter: shall we pitch the communal cooking idea @ Lulu?

And the pitch went like this:

Lulu –

Geeksdoitbetter has concocted a quiche dinner idea. It could be cooked your house, or at mine if you want some but not until 7pm.

ingredient options from me include:
more potatoes
more asparagus
bell peppers
onions
fresh or roasted garlic
cooked zucchini of dubious virtue (just means they need checking, not that they are necessarily bad)
raw yellow squash of dubious virtue
radishes

cheddar
rustic cheddar of eww
blue cheese
parmesan
homemade soft cheeses

ingredient options from Geeksdoitbetter include:
roasted eggplant
mushrooms

And we decided to make two quiches (for 4 people). One full of tasty things that Lulu’s husband (G) hates, and one full of things he could eat. G was included in the emails and could have been in on the decision making process if he’d answered them, so there’s no gender discrimination here.

So first on pie crust. I’m new to baking, yeah? I’ve never made pie crust. On the other hand, I really like the Pillsbury refrigerated crust that you just pull out and unroll. I think it tastes good and would be aiming to have any crust I made at home taste like that one. So why not buy that one? (note: I am considering changing this attitude now that I both own a food processor and have been introduced to Lulu’s pie crust, which is indeed better than Pillsbury’s – maybe over the next few months, but not this night)

I really wanted to use up some of my potatoes, so the first thing I did was to wash two handfuls (small red potatoes), cut out any bad parts, and throw them onto a baking sheet. I added 2 teaspoons of olive oil and put them on the low rack of the oven. Then I started the oven heating up to 350F, where I’d be baking the quiches.

I tasted Geeksdoitbetter’s roasted eggplant leftovers (eggplant, onions, some herb mix that included rosemary), and they were going to be delicious with the potatoes, so that was planned. If I hadn’t found anything to go with the potatoes, they would have made a good side dish, anyway.

Then I pulled a pound of bacon out of the freezer (because the pieces in the fridge had gone off). Open the package, cut the strips in half width-wise (because they fit in a round skillet better that way) and forcibly separated about half of the half strips (quarter of the pound) out to cook (and put an eighth of a pound into a half pint takeaway container in the refrigerator for easy use later). Put that in my little cast iron skillet and popped it into the oven next to the potatoes, with the slices still all frozen together.

Now for the pie crust. I selected my two 9″ pie plates, unrolled a crust into each of them, settled it into the shape, tucked the edges under and pressed them into place, and took a fork and pricked the shells thoroughly. Then I cracked two eggs into a bowl and brushed the crusts with just the egg white bits (but no need to get another dish dirty – and you can just scramble the eggs for the filling in this bowl). Pie crusts go into the 350F oven (which had reached temperature by now) for 15-20 minutes – they’ll be golden, but not brown.

I pulled the skillet with the bacon out of the oven and started cooking it on the stovetop where I could watch and micromanage. By now the pieces were easy to separate, so I moved everything apart.

Then I took a bunch of asparagus, trimmed the bottoms, sliced them into 1cm pieces, and pre-cooked them on the stove in 1 teaspoon of olive oil. Over fairly high heat (7-8 on a knob with numbers) they got a nice bit of roastiness in 8 minutes. I could have put them in the oven, too, but I wanted to be able to look them over.

From my freezer, I pulled out the tomatoes I had grown and Geeksdoitbetter had dehydrated 2 summers ago and sliced them into small pieces.

Right – so here’s the plan.

Quiche 1 (with things G does not like): Roasted eggplant and onions with roasted potatoes and goat cheese

Quiche 2: Asparagus, dried tomatoes, bacon, cheddar cheese

Pulled the first cooked crust out of the oven… and, well, it has sagged a bit and isn’t all that pretty. Luckily, that’s the opaque pie plate, too. So because Geeksdoitbetter is dating him, she decides that G gets to have the pretty quiche, and I load up the less pretty one with the eggplant and roasted potatoes. I pull out my 5 ounce log of chevre, and I manage to fit all of it in the quiche (in nice rustic chunks). The pie is pretty full!

I mix up 4 eggs (two of which have had some of their whites used on the crust already) and pour in about a cup and a half of whole milk – not all of the liquid fits in the pie plate… let’s say I only got 2/3 of the mixture in. Set that up to bake.

Take the other pie crust, which has stayed in place and is lovely. I dump in the asparagus and tomatoes. And it’s really not taking up nearly as much space. So I do quickly sautee a smallish onion (cut into quarters and them thin crescents) and drizzle about half a teaspoon of balsamic over them at the end. Add them in, too!

So we have asparagus, 2/3 of the cooked bacon (crumbled), onions, dried tomatoes, and 3 ounces of sharp yellow cheddar cheese, thinly sliced into short pieces. I added the rest of the egg mixture and then quickly scrambled two more eggs and a bit more milk.

They should probably bake about 40 minutes, but quiche is never done when I expect it to be. I suspect it’s because there’s such a range int he possible density of fillings and that I freehand my ratio of liquid dairy products (milk or cream or whatever) to egg.

But we had it cooking for about 25 minutes when 8pm hit. By then things were not sloshy and we could relocate to Lulu’s kitchen.

The asparagus one was not as pretty as desired. My last egg scrambling could have been more thorough and patches of egg white were visible. No problem! I’d already planned to top that one with the rest of the bacon, so I gave it a quick dusting of paprika and then crumbled the bacon on top.

We relocated, put the quiche’s back into an oven, and settled down for a pot of tea and chatting. And it had to heat up from scratch, so the heating times are complete bunk here.

But 25 minutes later, both quiches could pass the knife test. We pulled them out of the oven and ate them while hot. Because hot quiche is even more delicious than room temperature quiche.

And they did not suffer one bit for all of the dodginess in the preparation. The texture was smooth and the appearance was lovely… well, lovelier on the asparagus one because the eggplant one was clearly overstuffed and abundant, so still sexy but not as elegant.

Everyone went back for seconds, and they were still tempting once we were full. Quiche is amazing!

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How did you miss experiment number 1? Easily. I hadn’t posted about it yet.

Well, there I was reading A Mad Tea Party‘s back catalog of entries, and I came across this piece about the joys of mustard oil, and I was intrigued. A few months later, I decided to give it a try and dropped her a comment for help finding the piece and looking for suggestions, and she has generously become my guide to this new-to-me lipid.

So I went to my local Indian grocer and located the mustard oil – all of which was explicitly labeled at massage oil, not for consumption. So I went to the guy behind the counter and commiserated with him about the evils of US Customs and their regulations on importing foodstuffs, but I was assured that it was good quality and edible and just the thing I was looking for.

So experiment 1 was going to be with the mashed sweet potatoes served at Cooking with Catladies. Only not only did I decide that they didn’t need any oil, but also I found the taste of the mustard oil surprisingly strong. Straight out of the bottle, it tasted of dark green, earthy things – sort of like gnawing on the very dark tip of leeks. Which I do, so it’s not a deal breaker, but it did put off subsequent experiments.

So I wrote a comment to the original inspiration for the experiment, and I asked her if it was supposed to taste like that (just in case). And heard back that it was indeed, and that high heat cooking mellows out the flavor.

Well, I do surprisingly little high heat cooking. It’s the combination of my love for electric ranges and my love for non-stick cookware. Yes, I know I have no class. I’m okay with that, and it’s easy to make rice and wash dishes.

But I’m still excited about the mustard oil.

So when I was looking for something to do with two scrawny remaining potatoes, I reached for the mustard oil.

Potatoes with onions and peppers

I poured 2 teaspoons of mustard oil into a pan, and turned up the heat.

When the oil had spread out, I added 1 tsp mustard seeds (and propped a larger skillet over top because they pop up and get everywhere otherwise).

After the mustard seeds were popping away gleefully, I threw in 2 potatoes, cut into pieces just a bit larger that 1cm squared; 1 diced yellow onion; and 2 jalapeno peppers, de-seeded and sliced.

When the onions became limp, I added 2 minced cloves of garlic and a frozen cube of minced cilantro.

I added some curry powder, and that dried things out a bit too much, so I added water. I had the feeling that dicing a fresh tomato into the mix would have been the perfect option here, but I didn’t have any fresh and a can would have been too much.

The end product was tasty. Actually, it was a little too oily, but the oil flavor was mild and delightful and it was not strong at all.

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I am determinedly Not Sick.

And so I am eating a lot of soup.

Last night, there was another success from The Soup Bible by Debra Mayhew (which, incidentally, a review says all the recipes are culled from her Soup Encyclopedia, but since I still haven’t exhausted this version and I paid about $5 for it, I’m not looking to trade up just yet)

Italian Arugula and Potato Soup

Only, of course, I didn’t make it exactly according to the directions – partly because I just wanted to make 1 serving… and partly because I didn’t feel like calculating proportions.

So 1 big red-skinned potato, cut into 1 cm dice, gets dumped into my 2 quart saucepan (so it’s deeper than 1 layer and it’s harder to make too much soup) with a sprinkling of salt. Add homemade vegetable stock until just covered. Bring to a boil and simmer 10 minutes.

Finely dice a carrot (3-4 baby carrots) and add to the potatoes and stock. Simmer for another 5 minutes.

Tear arugula leaves and drop into the pan. Simmer for 15 minutes longer until the vegetables are tender.

Add 1/4 tspn cayenne pepper and salt & black pepper to taste. (At this point the recipe has you tearing stale ciabatta bread and adding that to thicken, but I managed to have little enough stock that the soup was already fairly thick.)

And then it has you toasting garlic slices to top the soup. That would have been better, but I didn’t want to wash an extra pan, so I pulled out the head of roasted garlic from the fridge and chucked a could cloves into the soup.

Ended up quite a success.

~*~

Now I have some black beans soaking and I’m looking at soup recipes for broccoli to try with broccoli rabe.

And I bought orange juice.

But really, not sick at all.

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2
Oct

food list

   Posted by: Livia    in Food, lists

food I have
Protein
chicken breast of dubious vintage
roast beef from weekend before last
chicken stock (needs to be boiled and put in a new container)
1/2 slice bacon (yes, there’s more in the freezer, but that’s what is thawed)

Produce
roasted garlic (1 1/2 heads)
roasted tomatoes (2/3 cup)
container with the seeds and juice from the tomatoes I roasted
roasted red peppers in their own juice (1-2 peppers’ worth)
fried leeks
fresh cilantro
1 whole coconut
muhammara
hot peppers (mostly green jalepenos)
1 small leek
bulb of fennel
3-4 leaves of kale
5 little yellow squashes and 1 medium
carrots
6 potatoes
1 delicata squash

Bread
Nope, I ate all the bread. Well, there ate tortillas and the bagels in the freezer, but those don’t spoil, so they don’t ever count.

Meals

Well, I was going to ask you all for recipes that would combine the winter squash and the fennel, but then I came across this recipe for delicata with spiced pecans and dried cranberries (I’ll need to acquire some cranberries for that plan.)… but don’t let that stop you from offering suggestions anyway. Especially for the fennel.

Thursday, October 2
pasta with the rest of the kale and the medium yellow pepper. Also turkey meatballs from the freezer. And some lemon juice. Huh – I didn’t notice lemons when I made this list, but there are usually some hiding out in my fridge… if not, I’ll find out how important they are to the recipe. Also nab some more of those jalepenos from my neighbors that had been on the bush long enough to turn red; those are awesome. Ooo… maybe I shall put roasted tomatoes in this.

Friday, October 3
Make hash from roast beef and potatoes. Also add fried leeks, roasted garlic, and two jalepeno peppers.

BUY LETTUCE – it’s on sale at my grocery until Friday. Can I just mention how much it bothers my that it is a physical impossibility to stock up on lettuce when it is on sale? I cry my bitter tears of woe.

Saturday, October 4
Harry Potter’s naked bum! Er, I mean, I’ll be eating out. At Red Lobster.

Sunday, October 5
breakfast: make more awesome cream cheese with roasted red peppers and roasted garlic. I am so glad this will be my last batch of the peppers because ever since I perfected the technique it has been very difficult not to just eat it ALL RIGHT NOW! Nom!

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9
Sep

food food food

   Posted by: Livia    in Food, lists

food I have
Produce
6 potatoes
1 head of garlic (roasted) + plenty raw
1 huge butternut squash (possibly ripening, possibly rotting – it was cracked when first harvested)
1 orange and 1 apple
3 nectarines
1 tomato
hot peppers galore
bag full of small bok choi (when I find a more accurate term, I’ll change this)
small amount of chinese broccoli
spring mix lettuce
3 grapefruits
3 cucumbers
1 calabash?
carrots
lemons & limes
partial leeks
roasted vegetables: 2 zucchini, 1 yellow squash, 2 red peppers

Protein
pork and cow bean chili
roughly 2 oz of thinly sliced beef
1 lb tofu (sealed package) (half marinated for spicy tofu, half marinated for Martha Stewart recipe)

Making meals
Tuesday, September 9 *done*
Gai Lan with beef (and leeks)

Wednesday, September 10
have company
fry up potatoes, onions, garlic, hot peppers, and tomato in curry powder. (see if I can stop by indian grocer and pick up fenugreek to make it closer to this recipe
Freeze into lunch portions, and then dump some onto lettuce for a salad – with a cucumber!

* Start stock *done*

Thursday, September 11
Baby bok choi – in something. How about with my signature spicy tofu stir fry? (Therefore, I’ll have to remember to put the tofu to marinate before work – no problem) That should do about half of the greens

*strain stock *done*

freeze chili into lunches

Friday, September 12
Sauteed tofu and greens (And I am kind of sad that the Martha Stewart variation won out over the Gourmet version)

So, yeah, again with setting up the marinade before work

Saturday, September 13
finally!
So I’ll go exercise, and then I’ll go to the farmers’ market, and then I’ll come home with a whole bunch of fresh greens (but nothing else because everything else I can get elsewhere cheaper) (well, maybe some more of the adorable baby yellow squash, if they’re there)

Split open butternut squash and see whether it looks tasty. If so, roast it, scoop out the innards, and then set it to making soup. Oh, wait, that means I need stock.(*)

If calabash is still perky, make that roman recipe with it.

Buy yogurt. Make tzatziki.

Make a half measure of muhammara (I blame [redacted] for the temptation).

Buy pita and make a feast of roasted squash, muhammara, and tzatziki. (and calabash on the side)

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9
Aug

3 salads in 36 hours!

   Posted by: Livia    in Recipe, salad

I’ve been thinking about BLTs ever since I ran across this BLT on a food blog.

And while I did stop by the supermarket and feel up the avocados, none of them were ripe enough to use tonight.

BLT inspired.

hot bit (part 1)
made bacon (I only had one slice thawed, so that’s all of the bacon. Just set it off to drain on paper towels for a bit)

cold bits
spring mix
2 scallions
1/4 – 1/2 yellow onion, sliced very thinly
2 small tomatoes (from my mother’s garden), quartered and sliced thinly
1.5 ounces of chevre

hot bit (part 2)
2 ounces leftover chicken breast, sliced (I ended up heating this under the broiler since I was also roasting veggies, but it could be cooked in residual bacon fat, if some were drained and wiped out)

Dressing
Grey Poupon
balsamic vinegar
1 tsp Manischewitz
1/4 tsp soy sauce

~*~

So there was bacon in that salad. And there are breakfast burritos. And so I was thinking, “Hey – there could be a breakfast salad.”

Breakfast Salad

hot bit (part 1)
boil 1 potato and 1 egg

hot bit (part 2)
make bacon (1.5 slices)

cold bit
spring mix
finely sliced onion
finely sliced tomato
finely sliced hot pepper

hot bit (unification)
slice potato & toss with 1 tsp olive oil and some salt
slice hard boiled egg
crumble bacon over top right before eating

dressing
leftover from the BLT salad

verdict – both the potato and the egg was a bit much. Either one could have been left off with no ill effect. But, hey, I’ve never made a breakfast salad before. :)

~*~

I’d been cobbling together odds and ends of my mismatched collection of condiments, and I spied my jar of blueberry jelly – as yet unmolested in my salad making adventures. So I started planning a blueberry salad. Now this one is weird, but trust me, it was tasty. I wasn’t even starving when I ate it, and it was still tasty.

Blueberry Salas

I started with the
dressing
3 Tablespoons of blueberry preserves
1/4 cup of white balsamic vinegar
juice of 1/2 a lime
1/4 tsp chinese mustard
3/4 tsp coriander chutney
1/2″ finely minced fresh ginger
a generous amount of ground cinnamon

and then I sliced
1 bosc pear into the dressing because I figured that blueberries wouldn’t provide enough body on their own, but I was worried about them softening/discoloring, so I let them sit in the vinegary dressing for a bit before adding them to the salad

cold bits
spring mix
1/2 cucumber, peeled and sliced in half lengthwise, and then into thin slices
1/4 onion, sliced thinly
1.5 ounces of chevre
about 1/2 a cup of blueberries

Add dressing

hot bit
dry toasted 1/3 cup of walnut pieces on the stove
Once they were all warm and toasty, I tossed them in a jar with some cinnamon
And then sprinkled most of them on the salad

All in all, it was every bit as awesome as I’d hoped.

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9
Jun

Food list

   Posted by: Livia    in Food, lists

So the goal is to use up all of my perishables by mid-day Thursday

What I have

Produce
1 plum
2 tomato
6ish new potatoes
portion of spring mix (salad greens)
collard greens
1 zucchini
broccoli stems

opened jar of salsa
1/2 jar pasta sauce
1 qt orange juice

Meat
thai roasted beef (enough for two salads)
chicken/duck stock (not used – boiled, though, so it should last another week)

Dairy
whole milk (just enough for 1 more bowl of cereal)
half pint heavy cream (unopened)

What I should do with it
Okay, so two salads are a given.

I think I should make soup, but it has just been too hot to consider it. And I don’t feel like a minestrone (bunch of vegetables just glommed together with a can of tomatoes and a starch)-type soup. Maybe something with beans. Or cream. Or something. I am not inspired.

So I’ve got potatoes to do away with. And a little bit of a diet (though I did make tasty mashed potatoes with full fat dairy products and collard greens (is it still colcannon if you add dairy products?) the other day with no problems in diet land.

Oh, and spaghetti sauce. Last time I made pasta, I threw in all kinds of veggies (including broccoli), so maybe I’ll save that as the Wednesday night dinner that cleans out the last of the fridge.

Meh.

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18
Mar

Broccoli Rabe

   Posted by: Livia    in non-vegetarian, Recipe

There was lovely looking broccoli rabe at my produce truck this week, so I got a bunch. Now – a bunch is enough for two meals for me. Here’s the first meal planned out:

wash broccoli rabe and cut into 2-3 inch lengths. Blanch. Drain.

Saute in olive oil a whole bunch of garlic until it starts to brown. Add broccoli rabe.

In a flat pan, warm up a tortilla. Flip it over. Add some shredded sharp cheddar cheese, a tablespoon or two of the last of the carnitas I have in my fridge, and a spoonful or so of cooked broccoli rabe… some more cheese, fold over the tortilla – viola quesadilla.

And then over the weekend, I bought 5 pounds of potatoes for a dollar and acquired half a (cooked/smoked) ham from my mother.

Second meal:

Dice 2 potatoes (there were the size of a small fist each) and 8 baby carrots. Sautee in olive oil.

Roughly dice 1 medium onion. Throw that in, too.

Dice some ham… no idea how much… about as much by volume as there was potato, maybe less.

At this point, I seasoned the potatoes – salt, pepper, ground thyme, ground oregano, 1/2 teaspoon smoked paprika, few dashes hot paprika.

Add ham. Keep cooking.

Rinsed the broccoli rabe, shook it dry, and then bundled it back up in its twist tie and just cut across into inch “strips” or so. Turned it into a nice chop.

Tossed that over top and let it steam a bit before stirring it in and cooking it with the rest.

Then I tasted it, and decided it would benefit from a pinch of ground cloves. And a little more salt.

I put up half into a container in the freezer for lunch, and the rest was very yummy.

Today, I went out and bought beets, so I think I’ll make the same dish again tonight (since I have a lot of potatoes and ham to get through, and soup might be coming next) only with beets instead of carrots and beet tops instead of the broccoli rabe.

Note on cloves: buying ground cloves is always a bit sad since the packet will quickly stink up (though in a nice way) the entire spice cabinet and then by the time you actually get around to needing the cloves all the flavor has seeped away. Therefore – I buy whole cloves and mostly just stick the whole things into stuff (roasts, or chucked into soups/stews/curries and fished out later). But when you really do want it ground and you aren’t making a whole spice mix where it’s worth the time to bring out (and clean) the mortar and pestle (mine’s heavy) – you can just pop off the little round bit at the top and crumble it by hand – and then put the stem back in the jar to be stuck into stuff later.

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1
Jul

Food I need to cook tonight – or Why am I a lazyass?

   Posted by: Livia    in Food, lists

Ziti with Roasted Eggplant and Ricotta Cheese
Uses up:

  • eggplant
  • 2 cans of tomatoes
  • ziti rotelle
  • ricotta

Mashed Potatoes
Uses up

  • potatoes
  • any miscellaneous dairy products
  • some chicken stock

Pesto Chicken
I just have a leg marinating in pesto that I need to cook so I can have random chicken pits in sandwiches or salads (or real food) throughout the week.

food that will still need to be dealt with
Produce
red bell peppers
cucumbers
zucchini

plums
nectarines
strawberries

meat
a huge honking pork roast (leftovers)
chicken stock
a cooked chicken leg

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There are never enough food lists.

Produce
mushrooms
2 1/2 tomatoes
roasted garlic
spinach
collard greens
eggplant
potatoes
roasted medium-mild peppers
jalepeno peppers

1 banana
apricots
cherries
strawberries
orange juice
lemons

Meat-ish
4 2 eggs
cooked chicken scraps
canadian bacon (frozen)
chorizo (portioned, skinned, and frozen)
bacon
chicken stock

Dairy
random Mexican fresh cheese
sharp cheddar
parmesan
cream cheese
sour cream

bread
tortillas

Last meal I made – Saucy Mexican Potato and Chorizo Saute
So I’ve been reading a mexican cookbook – and I didn’t make a real recipe, but I extrapolated and cobbled together stuff from my ingredients and her methodology.

Okay, so I put in my new (to me) mini food processor: 3 cloves of roasted garlic, the stems from most of a pint of mushrooms, 1 roasted mild pepper (large and pale yellow-green), a tomato – peeled and seeded, a sprig or two of fennel, half a dozen small sage leaves, and a few tablespoons of stock. And I made a sauce.

In a pan, I cooked a couple (3) diced potatoes and a diced onion in a bit of oil… not much oil, but slightly more than my usual minimum amount for sauteing because – potatoes – they make sweet, sweet loving to the oil. And then I remembered I had chorizo, so I put a third of one of the lengths into the pan… and it oozed a bit of grease as it cooked, so I probably would have been fine with less oil, if I had done the sausage first.

So. then. I believe I added the mushroom caps (larger ones were quartered) to the pan with the potatoes and onions. And then, after a bit more sizzling together, I put the sauce into the pan.

At this point I had the epiphany that some nice queso fresca (or whatever, neither the book nor the label is in front of me) would be just the thing melty all over this dish. So I turned the heat way down, and I popped across the street for some cheese and diced up about a third of that.

End result was tasty, not spicy, and kind of way too greasy. Furthermore, it didn’t even occur to me to put a portion aside to freeze for lunches, and that would have been a wise decision. But otherwise, it was pretty satisfying. It would have been good with some greens, but the recipes in the cookbook weren’t doing that kind of mingling.

Future Recipes
I dunno… I’m thinking I need some healthier food for a bit. I’m looking at the strawberries and wondering whether to marinate them with balsamic vinegar or just chomp them right from the box. Meghan also loves strawberries in salad, but she’s crazipants sometimes.

Spinach… Spinach salad… with strawberries? Done – Mmmm tasty

And the eggplant – it’s big and firm and beautiful and plucky with that sound when you tap it like the most perfect round eggplant. I could not resist buying it, but this kind of eggplant intimidates me. I am much more comfortable with the long, thin chinese eggplant that are easy to control – you can just roast them until the skin chars and you have a cooked, easy to peel eggplant with the bitterness cooked out. But this round eggplant? It’s a wild, buxom thing. Maybe I’ll look in the italian cookbook… maybe I’ll buy tofu and make my favorite spicy tofu-eggplant stir fry. With spinach on the side. OOooooo….

Meanwhile, while I’m getting my schedule aligned so that I can stop by the chinese grocer 1 block away while it’s open and I can then go back home to refrigerate the stuff, I can cook up the greens and the chicken and make quesadillas. Possibly with canadian bacon in them. And cherries? I can probably find time to just eat the cherries properly – out under the hot sun with obnoxious spitting noises as I extract the pits.

And that just leaves random potatoes, which probably means mashed potatoes to use up the rest of the sour cream after I finish with the quesadillas.

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