So I went to the new (to me) farmers’ market, and now I have even more food.
This market had parsnips, which I recently noticed had been sadly lacking from my local sources. And there was a guy with a huge pile of purple cauliflower and romanesco. But I think I’ll be sticking to my regular market, since this one was clearly catering to a more affluent crowd – so I bought brandied duck sausage from Talula’s Table.
And I have just now for the first time discovered the amazingness of home popped popcorn. And my first recipe was brilliant (grate lime zest and cheddar cheese (finely) into the bowl. Sprinkle in chipotle. Pop popcorn. Immediately after, dump into bowl and mix thoroughly. Sprinkle with salt. Now I want to eat that all the time and ignore the vegetables.
Food I have
3 butternut squash (the largest one might be mature enough to crack open in a week)
1 delicata squash
2 apples 1 apple
red & green tomatoes
lots of hot peppers
6 carrots with their greens
12 radishes with their greens
2 leeks 1 leek
jar of coconut milk
4 2 chinese eggplants
1 red bell pepper
no onions! plenty of onions
5 qts of vegetarian stock
1/4c cooked brown rice
small jar condensed chicken stock
2 duck sausages
lots in freezer
Sunday, November 2
Microwave brussel sprouts and then roast them with bacon and an apple. Grill up sausage on the side.
ETA: So lots of people are RIGHT on the internet. Roasted brussel sprouts do turn out much better, if you microwave them first. That was a complete success.
Caramelized Brussel Sprouts with Bacon and Apples
Cut the bases off the sprouts so that you can pull off the outermost leaves and get down to the tightly packed, clean leaves. Then cut each on in half, bisecting the base. Dump them all in a container and microwave (1 pt was quite happy with 3 minutes).
Cut two slices of bacon into 1cm strips. Put them in a skillet (not a roasting pan for the oven because I like being able to watch my food cook) on medium-high heat. When the bacon is thoroughly limp and just going opaque again, add the brussel sprouts.
Once the sprouts are brighter green, add half of a crisp, tart apple, medium-small dice. I left the peel on (and just ate the other half).
Mix together: 1 tsp dijon mustard, 2 tsp balsamic vinegar, and 2 tsp maple syrup.
Once the apples start to get some nice brown color, drizzle the sauce on top by spoon until it sizzles and softens and just looks right without having any liquid that isn’t absorbed by the food.
Monday, November 3
Make Spicy Parsnip Soup
breakfast – saffron coconut sticky rice *done*
Dinner: Spicy Parsnip Soup (ETA: The only changes I made were adding a little bit of buckwheat honey to bring out the sweetness of the parsnips and I used nonfat yogurt instead of sour cream because that was what I had – very delicious)
Tuesday, November 4
breakfast: Pesto Carrot Egg breakfast (uses carrots, red bell pepper,
spinach chinese broccoli, and eggs)
dinner – salad with radishes, carrots, and a steamed chinese eggplant in oyster sauce
Wednesday, November 5
breakfast: bagel (mix cream cheese with thai green curry paste and see if that’s any good)
dinner: Boil stock and make a soup with fish sauce, soy sauce, soba noodles, frozen roast pork leftovers, the rest of the chinese broccoli, 2 radishes, and the carrot greens. Top with toasted garlic and hot pepper (and snow peas)
Thursday, November 6
grab free breakfast @ Faculty Club
dinner: tofu hoagie (ask for half tofu and more filling)
7:30 belly dancing class