Corn is the name of the game, and this game I won!
The mr doesn%u2019t much like to eat corn. But I do. And this time of year I get like 10 ears of corn every week from farm share, which is a lot of corn for one person to have to eat every week and sometimes I just can%u2019t do it. So every now and then I make something that I think the mr will tolerate, if not like, to get him to help me eat the stash of a hundred ears or corn that I have going on in the fridge.
These fritters helped me with that and I think with all the future corn that I will get from the farm. They are soooo good! The mr liked them! As for me, I couldn’t stop eating them and almost didn’t want to share because they we just so dang good. Sweet fresh corn, nutty and slightly chewy oats. Scallions. And that%u2019s pretty much it. So fresh and clean and yummy tasting. A summertime fritter situation that takes corn to a place where even the corn hater likes it.
Although who the hell hates corn? I know one person. One. And I live with him. Weirdo.
Anyway, to the fritters!
The stuff. Fresh sweet corn, old fashion rolled oats, and a few scallion. Also some ground flax seed, water, baking powder, salt and pepper, and a little oil.
Start with oats. Add most of what we need to a blender and blend until it becomes oat flour.
Then the corn. Remove the kernels from the cobs. Best way is to hold corn in a large bowl and cut downward. Don%u2019t want corn flying all over the place!
Add most of the corn you just cut off the cob to the blender with the oat flour, along with with flax and water. Blend until smooth.
Chop the scallions into thin and tiny pieces.
Now dump the contents of the blender into a bowl, add in the scallions, the baking powder, and the extra oats and corn. Mix it all up and then let the batter rest for a few minutes (like 10) so the oats have a chance to really absorb all the liquid.
And then to cook them. Heat a lightly oiled skillet to medium high heat. Once skillet is hot, drop scoops of batter into it. Cook for 3-4 minutes or until the bottom is a nice deep golden brown. Flip and cook the other side the same.
When fritters are done cooking, place them on a wire rack. So they don%u2019t get soggy.
And then serve them right away. I ate mine with fresh salsa. Definitely the way to go. So GOOD!
Now eat your corn.
-C
makes about 12 fritters
3 ears fresh corn ( about 1 1/2 cups of kernels)
1 1/2 cups rolled oats (gluten free if needed)
1/2 teaspoon baking powder
2-3 scallions
1 tablespoon flax meal
3 tablespoons water
salt and pepper
a little oil for skillet
Combine water and flax meal, mix and set aside.
Place 1 cup of oats into blender or food processor and blend for about a minutes or until the oats are a fine flour.
Grab corn and remove from cob. Best way to do this is to place corn vertically in a big bowl and cut downwards so the bowl catches all the kernels. Cut enough corn until you have about 1 1/2 cups of kernels. Also, garb scallions and chop into very small, thin pieces.
Add in a cup of the corn, the flax and water mixture, baking powder, and a pinch of salt and pepper. Pulse or blend until completely combined and the mixture is mostly smooth.. Dump mixture into a bowl and add in the remaining corn, chopped scallions, and oats and mix together. The mixture should not be runny, but also should not be dry enough to pack together. If the mixture seems too dry and tight, add in a tablespoon or two more or water. To wet, add in a small handful of oats.
Once batter is mixed, set aside for about 10 minutes to rest.
Grab skillet and place on medium high heat. Add a touch of oil to pan and make sure it evenly coats the bottom. Once pan is preheated, add scoops batter into pan (about 2 tablespoons each). Cook first side for about 3-4 minutes or until dark golden brown, then flip and cook the other sides for another 2-3 minutes until a dark golden brown. Remove from pan and either place on a wire rack or a plate. ( I recommend a wire rack just to keep them from getting soggy.)
Serve right away. Fresh salsa goes amazingly with them!
Any left overs can be stored in fridge and reheated in the oven.
Pineapples have been on sale all week long. I think it’s because Easter and I guess people need pineapples for Easter for some reason. Does Pineapple have anything to do with bunnies or Jesus? I think not. Pretty sure it has something to do with cake or ham or some shit, but I honestly don’t care because I just like the fact that I can buy a few (like 3)%u00a0pineapples without breaking the bank.%u00a0(I think I am going to buy 3 more for the dehydrator) Plus it is always good to have a pineapple or 3 on the counter at home. You never know when you are going to need one.%u00a0So lets give a shout out to the Easter bunny and %u00a0Jesus. Thanks for the cheap pineapples.%u00a0%u00a0HA!
So now you are have those pineapples, you are going want to eat them. And maybe you don’t want to eat them with cake or ham or some shit. You are going to want to eat it the best way…In a stir fry.%u00a0
This is by far one of my favorite stir fry combinations. Pineapple does amazing things when cooked a bit, especially with soy, broccoli,%u00a0and tofu. This dish definitely let’s pineapple reach it’s full pineapple potential. It is so good that tI think I might even prefer my pineapple cooked along with savory stuff. It is just so right and seriously so freaking good. The mr even get excited for it and he is not the excitable kind of guy.%u00a0Plus it’s fast (especially if you have already cut up your pineapple) and easy because stir fry and that’s what stir fries are. Fast and easy, just like……….(insert your favorite fast and easy person and then chuckle)
And don’t try to use canned pineapple because no.%u00a0%u00a0Just get the fresh one,even if it’s not on sale.%u00a0It’s a must.%u00a0
The stuff. A pineapple (you are only going to need 1/3 of this, but you can never have too much fresh pineapple on hand), a big head of broccoli, a little cabbage, and some firm tofu. %u00a0Also need some soy, a few cloves of garlic, a little fresh ginger, a bit of oil, and pepper.%u00a0
Dice up the tofu into cubes and place on a clean dish towel to absorb some moisture.%u00a0
Grab the fresh pineapple. Cut it up the way you do, but the easiest way %u00a0for me is to cut in half the cut that half into fourths then cut the skin away. You are going to have a lot of extra pineapple so snack as you need too. I always eat like half of what I am cutting up and end up with pineapple gut. SO maybe watch yourself.%u00a0%u00a0
Pour some soy into a cup and mince the garlic and ginger.%u00a0
Garlic, ginger, soy. Looking good.
Cut up about 2ish (or more if you want) pineapple into small mouth sized pieces. Break Broccoli head into small florets and shredded the cabbage.%u00a0
Tofu into a lightly oiled hot skillet with a splash of soy, cooked until a nice crisp brown on all sides.%u00a0%u00a0Once it is cooked, remove from pan and set aside.
It’s the broccolis turn. Add in the florets and a splash of water to start cooking down for a few minutes, it need the head start.%u00a0
Once the broccoli turns bright green and is slightly less raw, add in the pineapple and cook until the broccoli is slightly tender and the pineapple starts to caramalize which will take about 5-7 minutes.%u00a0
Add the tofu back in along with the shredded cabbage and dump the soy ginger garlic mixture all over.. Keep cooking and stirring around until everything is hot and the liquid has mostly been absorbed.%u00a0
That’s some stir fry ladies and gentlemen.%u00a0
You might want some rice to accompany your stir fry so think about it and have it ready. Other then that, it’s food to face time.%u00a0
Enjoy the best stir fry ever.%u00a0
Bye.
-C
serves 2
1/3 of a fresh pineapple (about 2 cups cubed)
1/2 %u00a0block firm tofu
a large head of broccoli (about 2 1/2-3 cups of florets)
1/4 head of red or green cabbage (about a cup shredded)
2-3 cloves garlic
3 tablespoons soy or tamari
1 tablespoon freshly grated ginger
pepper
Cooked rice to serve with (Optional)
Cube tofu into 1 inch pieces and either place on a dry towel to absorb the moisture or place the tofu into the microwave and heat for 2 minutes. When you take it out of the microwave there will be a lot of liquid…pour it off and pat the tofu dry.%u00a0
Cube fresh pineapple into similar sized pieces and break broccoli into small florets. Shred cabbage.%u00a0
Mince garlic and add to a bowl or jar with the grated ginger and soy sauce.%u00a0
Place a large skillet on the stove an medium heat. Drizzle in a little olive oil. Once oil is hot, place the tofu in with a splash of soy, cooking until all sides are a nice dark browned. Remove the tofu from pan and add the in the broccoli. Add a splash of water and cook for 5 minutes. Then add in the pineapple and cook for another 5-7 minutes or until the pineapple starts to caramelize and the broccoli os no longer raw.%u00a0%u00a0Add the tofu back in along with the shredded cabbage and pour the soy garlic ginger mixture all over. Sprinkle with pepper to taste.%u00a0Cook for another 5 minutes or until the liquid has cooked down.%u00a0
Serve with rice or quinoa and extra soy if needed.
Guess what guys %u2026.I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!!%u00a0I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated. %u00a0But it’s cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)
%u00a0And now I am pretty sure that %u00a0everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations%u2026. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.
But first thing first. I need to make dinner.
So waffles for dinner!!%u00a0
Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don’t let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful!%u00a0The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale. %u00a0A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder.%u00a0
The makings of something amazing!Before you do anything. get your waffle iron out and preheat it.%u00a0
While thats going on, take you beans, %u00a0add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender%u2026less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.
Note how my batter turned a magical pink%u2026 I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don’t stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait%u2026..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.
Did I mention how awesome my new/old vintage iron is?
SO AWESOME!!
I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties%u2026%u00a0
Happy waffle Wednesday!!!
-C
Veggie Bean Wonder Waffles
Makes 8-10 waffles (in my iron) feeds 2-3 peeps
1 small carrot shredded
1 small parsnip shredded
1/2 a small celeriac root
1 small beet shredded
2 kale leaves chopped into tiny bits
1/2 an onion, shredded
1/2 a small sweet potato shredded
1/2 cup cornmeal
2 cups(or 1 can) cooked, rinsed and strained white beans
2 teaspoons garlic powder
teaspoon each salt and pepper
oil for iron(if needed)
Note on veggies%u2026 I used what I had in the fridge and shredded, it came to about 3 cups. If you don’t have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.
Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.
Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.
Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt%u2026 anything that tastes good to you.
Eat as breakfast, lunch or dinner…
Fork into face
%u00a0%u00a0You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because%u2026 Then have it be one of the best freaking things that you have ever made?%u00a0This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made%u2026. this week.
A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.
I mean, for reals. %u2026…Best Salad Ever !!!! (this week)
Now let’s do this.
%u00a0The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.%u00a0%u00a0Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way)%u00a0Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and %u00a0place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.
Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).
Make the day good!
-C
Skillet Seared Tomato and Quick Pickled Onion Salad
Serves 2 as a side, 1 for a hungry eater
2 large or 3 smaller roma tomatoes
1/2 of a red onion
2-3 tablespoons red wine vinegar
1 1/2 cups baby spinach
1 1/2 cups chopped kale
salt pepper
1/2 a ripe avocado%u00a0
olive oil (to grease pan)
Thinly slice red onion and place in a bowl. %u00a0Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,
Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper. %u00a0Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side.%u00a0
One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And %u00a0dice up %u00a0avocado and add that on top too.%u00a0
Now eat your salad, fork or fingers%u2026 %u00a0
And I know, ba-daaaamn. So good.
My winter farm share is coming to an end this week. One more pick and then a three week stretch until the summer share starts%u2026 WHAT AM I GOING TO DO!!! Stock up as much as I can is what.
I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) %u00a0I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac%u2026 I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars %u00a0a pound. (a for real million dollars)
Yup, lots of roots around here, especially celeriac root which is fantastic.%u00a0I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that %u00a0is close to celery but so much better. %u00a0I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable %u00a0(I eat it almost every day)
So here, an amazingly tasty, hearty but not heavy, celeriac recipe. %u00a0Perfect for spring and the change into summer%u2026. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.
%u00a0The stuff%u2026.For the split pea gravy we have a carrot, a parsnip and a large onion chopped into small chunks. %u00a0Salt, thyme, a bay leaf and of course the split peas. Then there is the celeriac root* sliced into 1/2 inch thick rounds and some plain old yellow mustard .
*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.%u00a0
Toss the chopped parsnip, carrot, onion and the spices into a pot on medium heat and let veggies sweat a few minutes until tender. %u00a0Add in the split peas and enough water to cover everything. %u00a0Turn pot on high and bring to a boil, then cover and turn to low. Make sure to give the pot a good stir ever few minutes and add more water if needed%u00a0
While the gravy is cooking, %u00a0take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.
Once the peas have soften, remove the bay leaf and puree until smooth and oh so creamy. Taste and add more salt and pepper if needed. If you find that the gravy seems to thick, just add in more water until it’s the consistency that you want.%u00a0The gravy is made, the celeriac is roasted%u2026 now we are ready to eat!!%u00a0Stick the celeriac on a plate and dump good amount of that gravy right on top. Feel free to add a bed of spinach, or a grain or anything you want, because why not, and also some chopped tomatoes for a little acid and prettiness.
Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.
Happy Tuesday!
-C
Mustard Roasted Celeriac with Split Pea Gravy
2 medium celeriac roots
6 tablespoons mustard
1 large carrot
1 medium parsnip
1 large yellow onion
2/3 cup split peas
2-3 cups water%u00a0
1 bay leaf
2 teaspoons thyme or italian spice mix
salt and pepper
spinach (optional)
diced tomatoes(optional)
Preheat oven to 400 degrees
Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.
Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.%u00a0
Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.
When the celeriac is done remove from oven and %u00a0stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.
THE LOVELY CRAZY
September 18, 2019 by maximios • Blog
Corn is the name of the game, and this game I won!
The mr doesn%u2019t much like to eat corn. But I do. And this time of year I get like 10 ears of corn every week from farm share, which is a lot of corn for one person to have to eat every week and sometimes I just can%u2019t do it. So every now and then I make something that I think the mr will tolerate, if not like, to get him to help me eat the stash of a hundred ears or corn that I have going on in the fridge.
These fritters helped me with that and I think with all the future corn that I will get from the farm. They are soooo good! The mr liked them! As for me, I couldn’t stop eating them and almost didn’t want to share because they we just so dang good. Sweet fresh corn, nutty and slightly chewy oats. Scallions. And that%u2019s pretty much it. So fresh and clean and yummy tasting. A summertime fritter situation that takes corn to a place where even the corn hater likes it.
Although who the hell hates corn? I know one person. One. And I live with him. Weirdo.
Anyway, to the fritters!
The stuff. Fresh sweet corn, old fashion rolled oats, and a few scallion. Also some ground flax seed, water, baking powder, salt and pepper, and a little oil.
Start with oats. Add most of what we need to a blender and blend until it becomes oat flour.
Then the corn. Remove the kernels from the cobs. Best way is to hold corn in a large bowl and cut downward. Don%u2019t want corn flying all over the place!
Add most of the corn you just cut off the cob to the blender with the oat flour, along with with flax and water. Blend until smooth.
Chop the scallions into thin and tiny pieces.
Now dump the contents of the blender into a bowl, add in the scallions, the baking powder, and the extra oats and corn. Mix it all up and then let the batter rest for a few minutes (like 10) so the oats have a chance to really absorb all the liquid.
And then to cook them. Heat a lightly oiled skillet to medium high heat. Once skillet is hot, drop scoops of batter into it. Cook for 3-4 minutes or until the bottom is a nice deep golden brown. Flip and cook the other side the same.
When fritters are done cooking, place them on a wire rack. So they don%u2019t get soggy.
And then serve them right away. I ate mine with fresh salsa. Definitely the way to go. So GOOD!
Now eat your corn.
-C
makes about 12 fritters
3 ears fresh corn ( about 1 1/2 cups of kernels)
1 1/2 cups rolled oats (gluten free if needed)
1/2 teaspoon baking powder
2-3 scallions
1 tablespoon flax meal
3 tablespoons water
salt and pepper
a little oil for skillet
Combine water and flax meal, mix and set aside.
Place 1 cup of oats into blender or food processor and blend for about a minutes or until the oats are a fine flour.
Grab corn and remove from cob. Best way to do this is to place corn vertically in a big bowl and cut downwards so the bowl catches all the kernels. Cut enough corn until you have about 1 1/2 cups of kernels. Also, garb scallions and chop into very small, thin pieces.
Add in a cup of the corn, the flax and water mixture, baking powder, and a pinch of salt and pepper. Pulse or blend until completely combined and the mixture is mostly smooth.. Dump mixture into a bowl and add in the remaining corn, chopped scallions, and oats and mix together. The mixture should not be runny, but also should not be dry enough to pack together. If the mixture seems too dry and tight, add in a tablespoon or two more or water. To wet, add in a small handful of oats.
Once batter is mixed, set aside for about 10 minutes to rest.
Grab skillet and place on medium high heat. Add a touch of oil to pan and make sure it evenly coats the bottom. Once pan is preheated, add scoops batter into pan (about 2 tablespoons each). Cook first side for about 3-4 minutes or until dark golden brown, then flip and cook the other sides for another 2-3 minutes until a dark golden brown. Remove from pan and either place on a wire rack or a plate. ( I recommend a wire rack just to keep them from getting soggy.)
Serve right away. Fresh salsa goes amazingly with them!
Any left overs can be stored in fridge and reheated in the oven.
Pineapples have been on sale all week long. I think it’s because Easter and I guess people need pineapples for Easter for some reason. Does Pineapple have anything to do with bunnies or Jesus? I think not. Pretty sure it has something to do with cake or ham or some shit, but I honestly don’t care because I just like the fact that I can buy a few (like 3)%u00a0pineapples without breaking the bank.%u00a0(I think I am going to buy 3 more for the dehydrator) Plus it is always good to have a pineapple or 3 on the counter at home. You never know when you are going to need one.%u00a0So lets give a shout out to the Easter bunny and %u00a0Jesus. Thanks for the cheap pineapples.%u00a0%u00a0HA!
So now you are have those pineapples, you are going want to eat them. And maybe you don’t want to eat them with cake or ham or some shit. You are going to want to eat it the best way…In a stir fry.%u00a0
This is by far one of my favorite stir fry combinations. Pineapple does amazing things when cooked a bit, especially with soy, broccoli,%u00a0and tofu. This dish definitely let’s pineapple reach it’s full pineapple potential. It is so good that tI think I might even prefer my pineapple cooked along with savory stuff. It is just so right and seriously so freaking good. The mr even get excited for it and he is not the excitable kind of guy.%u00a0Plus it’s fast (especially if you have already cut up your pineapple) and easy because stir fry and that’s what stir fries are. Fast and easy, just like……….(insert your favorite fast and easy person and then chuckle)
And don’t try to use canned pineapple because no.%u00a0%u00a0Just get the fresh one,even if it’s not on sale.%u00a0It’s a must.%u00a0
The stuff. A pineapple (you are only going to need 1/3 of this, but you can never have too much fresh pineapple on hand), a big head of broccoli, a little cabbage, and some firm tofu. %u00a0Also need some soy, a few cloves of garlic, a little fresh ginger, a bit of oil, and pepper.%u00a0
Dice up the tofu into cubes and place on a clean dish towel to absorb some moisture.%u00a0
Grab the fresh pineapple. Cut it up the way you do, but the easiest way %u00a0for me is to cut in half the cut that half into fourths then cut the skin away. You are going to have a lot of extra pineapple so snack as you need too. I always eat like half of what I am cutting up and end up with pineapple gut. SO maybe watch yourself.%u00a0%u00a0
Pour some soy into a cup and mince the garlic and ginger.%u00a0
Garlic, ginger, soy. Looking good.
Cut up about 2ish (or more if you want) pineapple into small mouth sized pieces. Break Broccoli head into small florets and shredded the cabbage.%u00a0
Tofu into a lightly oiled hot skillet with a splash of soy, cooked until a nice crisp brown on all sides.%u00a0%u00a0Once it is cooked, remove from pan and set aside.
It’s the broccolis turn. Add in the florets and a splash of water to start cooking down for a few minutes, it need the head start.%u00a0
Once the broccoli turns bright green and is slightly less raw, add in the pineapple and cook until the broccoli is slightly tender and the pineapple starts to caramalize which will take about 5-7 minutes.%u00a0
Add the tofu back in along with the shredded cabbage and dump the soy ginger garlic mixture all over.. Keep cooking and stirring around until everything is hot and the liquid has mostly been absorbed.%u00a0
That’s some stir fry ladies and gentlemen.%u00a0
You might want some rice to accompany your stir fry so think about it and have it ready. Other then that, it’s food to face time.%u00a0
Enjoy the best stir fry ever.%u00a0
Bye.
-C
serves 2
Cube tofu into 1 inch pieces and either place on a dry towel to absorb the moisture or place the tofu into the microwave and heat for 2 minutes. When you take it out of the microwave there will be a lot of liquid…pour it off and pat the tofu dry.%u00a0
Cube fresh pineapple into similar sized pieces and break broccoli into small florets. Shred cabbage.%u00a0
Mince garlic and add to a bowl or jar with the grated ginger and soy sauce.%u00a0
Place a large skillet on the stove an medium heat. Drizzle in a little olive oil. Once oil is hot, place the tofu in with a splash of soy, cooking until all sides are a nice dark browned. Remove the tofu from pan and add the in the broccoli. Add a splash of water and cook for 5 minutes. Then add in the pineapple and cook for another 5-7 minutes or until the pineapple starts to caramelize and the broccoli os no longer raw.%u00a0%u00a0Add the tofu back in along with the shredded cabbage and pour the soy garlic ginger mixture all over. Sprinkle with pepper to taste.%u00a0Cook for another 5 minutes or until the liquid has cooked down.%u00a0
Serve with rice or quinoa and extra soy if needed.
Guess what guys %u2026.I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!!%u00a0I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated. %u00a0But it’s cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)
%u00a0And now I am pretty sure that %u00a0everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations%u2026. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.
But first thing first. I need to make dinner.
So waffles for dinner!!%u00a0
Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don’t let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful!%u00a0The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale. %u00a0A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder.%u00a0
The makings of something amazing!Before you do anything. get your waffle iron out and preheat it.%u00a0
While thats going on, take you beans, %u00a0add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender%u2026less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.
Note how my batter turned a magical pink%u2026 I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don’t stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait%u2026..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.
Did I mention how awesome my new/old vintage iron is?
SO AWESOME!!
I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties%u2026%u00a0
Happy waffle Wednesday!!!
-C
Veggie Bean Wonder Waffles
Makes 8-10 waffles (in my iron) feeds 2-3 peeps
Note on veggies%u2026 I used what I had in the fridge and shredded, it came to about 3 cups. If you don’t have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.
Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.
Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.
Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt%u2026 anything that tastes good to you.
Eat as breakfast, lunch or dinner…
Fork into face
%u00a0%u00a0You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because%u2026 Then have it be one of the best freaking things that you have ever made?%u00a0This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made%u2026. this week.
A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.
I mean, for reals. %u2026…Best Salad Ever !!!! (this week)
Now let’s do this.
%u00a0The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.%u00a0%u00a0Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way)%u00a0Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and %u00a0place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.
Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).
Make the day good!
-C
Skillet Seared Tomato and Quick Pickled Onion Salad
Serves 2 as a side, 1 for a hungry eater
Thinly slice red onion and place in a bowl. %u00a0Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,
Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper. %u00a0Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side.%u00a0
One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And %u00a0dice up %u00a0avocado and add that on top too.%u00a0
Now eat your salad, fork or fingers%u2026 %u00a0
And I know, ba-daaaamn. So good.
I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) %u00a0I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac%u2026 I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars %u00a0a pound. (a for real million dollars)
Yup, lots of roots around here, especially celeriac root which is fantastic.%u00a0I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that %u00a0is close to celery but so much better. %u00a0I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable %u00a0(I eat it almost every day)
So here, an amazingly tasty, hearty but not heavy, celeriac recipe. %u00a0Perfect for spring and the change into summer%u2026. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.
*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.%u00a0
While the gravy is cooking, %u00a0take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.
Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.
Happy Tuesday!
-C
Mustard Roasted Celeriac with Split Pea Gravy
Preheat oven to 400 degrees
Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.
Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.%u00a0
Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.
When the celeriac is done remove from oven and %u00a0stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.
Eat with at knife and fork like a fancy person.