Showing posts with label green onion. Show all posts
Showing posts with label green onion. Show all posts

Friday, March 26, 2021

Salmon in the Company of Good Oranges (Fruit Fundraiser #2)

Salmon and fresh oranges in a poppy seed vinaigrette, served over hot pasta. The bright and fresh flavors of this dish lighten up the dark winter days.

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A recipe for salmon and fresh oranges in a poppy seed vinaigrette, served over hot pasta. The bright and fresh flavors of this dish lighten up the dark winter days.
New photos from the 2015 Band Fruit Fundraiser!

After you've had your Band Fundraiser Tangerines for breakfast in this dish, it's time to think about what to do with your Band Fundraiser Oranges! Here's a recipe round up for ya.
This is one of those 'so crazy it must be good' combinations--salmon, with oranges, green onions, and poppy seed in a vinaigrette.  Served over noodles.  Sounds weird, right?

It did to me.

A recipe for salmon and fresh oranges in a poppy seed vinaigrette, served over hot pasta. The bright and fresh flavors of this dish lighten up the dark winter days.

I was sick of eating fruit fundraiser oranges just out of hand, and my friend Debbie told me about her sister Chrissy's recipe from a magazine (Cooking Light maybe?).  The combination sounded so weird that I had to try it.  Debbie brought it over and we enjoyed it while watching Love, Actually.  So in my mind, the holiday season, the fruit fundraiser season, and this recipe all roll together.

(You can make it at other times, as well.)

A recipe for salmon and fresh oranges in a poppy seed vinaigrette, served over hot pasta. The bright and fresh flavors of this dish lighten up the dark winter days.

I normally make this recipe with a salmon fillet, but in the interests of trying to be more frugal, I decided to try it with canned salmon.  I've never used canned salmon before.  If you eat blindfolded, the dish is about the same (slight textural difference).  But I eat with my eyes first, so to me the dish is better with a salmon fillet.

What do you think?

A recipe for salmon and fresh oranges in a poppy seed vinaigrette, served over hot pasta. The bright and fresh flavors of this dish lighten up the dark winter days.
Canned salmon.

Wednesday, February 25, 2015

Loaded Miso Soup

Garnished with roasted tofu croutons and stuffed with roasted shiitake, tender kohlrabi and soba noodles, this miso soup is a hearty meal in a bowl.

On my Facebook page and my G+ page, I have been sharing links to food blogger recipes that catch my eye. While all of the recipes I've shared are ones I'd be delighted to eat, some are ones I actually want to make as well as eat. When I shared Easy Miso Soup by Christine of Cook The Story, I had visions of taking some shrimp from the freezer, rolling up a bunch of sushi, and serving the miso soup as a starter with a sushi meal.

Then reality hit, along with a polar vortex, and the idea of sushi wasn't half as appealing as the idea of a big bowl of soup. I veered away from quick and easy into the direction of turning a bowl of miso soup into a full meal. This is not vegan because I used fish sauce, but if you have a fish sauce substitute, this would be a vegan meal.

If you want an easy version of the classic miso soup, please check out Christine's recipe. If you want to pump {clap} it up, read on. I remembered my mom's BBQ tofu (a recipe I took really bad photos of so I've never shared it here) and used half of a container of tofu for that. I had a really fugly looking kohlrabi from the community supported agriculture (CSA) farm share and some soba noodles we never seem to eat and figured they'd go well with the broth. Then I spied some shiitake mushrooms with a magical markdown sticker, and I decided it was time to stop shopping and get into the kitchen.

There are a lot of balls in the air for this one, but the end result was slurped down by the whole family so I'd say it was a win. For other recipes using kohlrabi, please see my Kohlrabi Recipe Collection, part of the Visual Recipe Index.

Wednesday, June 11, 2014

Antipasti Pasta Salad with Kale and Radish

Fresh Spring vegetables tossed with marinated preserved vegetables, fresh herbs, pasta and cheese for a cool and quick vegetarian supper

Antipasti Pasta Salad with Kale and Radish | Farm Fresh Feasts

If it's an Italian faux pas to say "antipasti pasta" I apologize.  All blame belongs to me.  I'm pretty sure that pasta antipasti is clearly wrong, but I'm thinking 'before the pasta-pasta' is OK.  Point is that I'm using traditional antipasti ingredients, combined with fresh spring vegetables, to make a tasty supper. Call it a multitasking meal--you've got your antipasti and your pasta course in one.
Antipasti Pasta Salad with Kale and Radish | Farm Fresh Feasts
You know, I did make a title image for Pinterest purposes.  May as well share it even though I changed the post title after I'd made it.  Dithering--not a good thing after 2 hard ciders!
This is a great 'it's too hot, I don't want to think about cooking dinner' dish, as well as a Fast From The Farm Share meal.  It uses kale, radishes, and green onions from the Community Supported Agriculture (CSA) farm share as well as a swing by your grocery store's olive bar for the rest (no grocery store olive bar? The jarred items keep for a while and are worthwhile to purchase).  If you boil the pasta while you're fixing your morning beverage, you can be out of the kitchen in a flash.
When we moved here we bought a gas stove. [And a house to go with it. In that order.]  Getting the gas line installed took some doing--city permits and all that.  Using an electric skillet, a crock pot, an electric kettle, a toaster and a grill I fixed family meals for weeks.  I learned a cheater way of making pasta salads by buying the fastest cooking fresh pasta and using my kettle to boil the water then 'steep' the pasta for a few minutes.  It was an easy meal our first summer here, and something that keeps the kitchen cool even when the oven works just fine.
Antipasti Pasta Salad with Kale and Radish | Farm Fresh Feasts

I'd been thinking about adding kale to a pasta salad for a while, and when I saw some marked-down olive bar containers I knew I'd go in an antipasti direction.  This would also be great in a more Mediterranean direction, later in the summer, if you got feta instead, and added fresh cucumbers and tomatoes when they are ripe.  The sun-dried tomatoes and marinated mozzarella make such a pretty bowl with the kale and radishes.  If you'd like, add some chopped cured meat or white beans for extra protein.

Antipasti Pasta Salad with Kale and Radish | Farm Fresh Feasts

Wednesday, September 18, 2013

Fried Rice with Massaged Kale

I'm probably the last one on the massaged kale bandwagon, and I'm OK with that.  Alanna taught me that you could massage olive oil into torn pieces of kale to soften it for a great raw kale salad.  What I took a chance on was the idea of using massaged kale in a quickly-cooked dish--would it work?

Fried Rice with Massaged Kale | Farm Fresh Feasts

I'm happy to share that it does work.  Our fried rice repertoire has now expanded to include kale, and my kids are enjoying kale not only in soup and in pizza dough, but also in fried rice. Green smoothies, too.  Tomorrow, the world! This is huge in my book.  I mean, my spouse and I enjoy every item in our large CSA share, one way or another.  Our farmers are amazing, their land is very productive, and the kids seem to want to eat multiple times a day, so it really works well if I can use the CSA bounty in a way that also feeds my children.  Double win!

Monday, September 9, 2013

Thai Inspired Creamy Chicken Noodle soup (dairy and gluten free)

What's the most comforting bowl of soup you've ever had?

Thai Inspired Creamy Chicken Noodle soup (dairy and gluten free)

Many years ago my employer sent me on a long, all-expense-paid, trip to an exotic foreign locale just before a major holiday.  My friend drove me down to the airport, we said our goodbyes, I put my gun in the armory and settled down in anticipation of an early call for the next day's flight.

I woke to an ice storm instead.

After a day or so of 'will the weekly flight go late or just be cancelled' my friend came back, picked me and my gear up, and brought me back home.  Where I wasn't supposed to be.  I'd already celebrated the holiday, emptied my fridge, given away my houseplants and sent my dog ahead to my spouse.  It was a weird few days, of being there when I wasn't supposed to have been there, my brain straddling what was happening with what should have been happening.

My friends invited me to many meals during that time, and it was during one post-holiday gathering that I had the most comforting bowl of chicken soup.  It was chicken and rice, and I know my friend's mom added some food coloring to make it more visually appealing, but no matter.  A mom made me chicken soup when I needed some nurturing and it was good.  A few days later I left on my deployment without any weather-related or other drama, but the memory of what a good bowl of chicken soup can do for you stayed with me.

As you can see from the title, this is not your run-of-the-mill chicken noodle soup.  It's got a Thai twist because I had opened jars of Thai ingredients in the fridge, and the wonderful food bloggers I turned to for advice suggested I use them up in soup.  My recipe is an adaptation of both Kalyn's Thai Chicken Soup recipe and  Winnie's Thai-inspired Chicken Noodle soup.  I used what was on hand in my pantry, and I like my substitutions enough to write up the recipe on its own.  We ate this soup as chicken noodle soup for dinner, using a large handful of rice noodles.  The next day, since soup is better the next day, I brought this plus my rice cooker to serve chicken and rice soup for lunch at work.  If you need a little nurturing, and can access Thai ingredients (see NOTE below), keep this soup in mind.  Use coconut milk, not cream, if you like, or chicken breasts, not ground chicken, add sliced Bok Choy if you've got it in your CSA farm share--but do add the peanuts, fresh herbs, and a squeeze of fresh lime juice for garnish.  It's very tasty.

Monday, June 3, 2013

Chicken Adobo Summer Rolls (A repurposed leftover)

Even though I live with people who are happy to eat leftovers 90% of the time, I love recipes that transform a leftover entree into an entirely new dish.  One of these repurposed leftover ideas is to make summer rolls.  You can stick just about anything in a summer roll!
I wrote this post the second month of my blog, since the chicken adobo we repurposed was from this post, my 11th post.  I've been sitting on this recipe for months, since by the time I was ready to post we were fully into the Fall season and it would not have been appropriate. There's a lot of sat upon posts appearing this week on the blog.  Something about the beginning of June marks summer eating for me, even if we won't hit the solstice for a few more weeks.

I love summer rolls but shy away from planning to make them because I often think they require too many fresh herbs that I don't have in my garden.  (This year I've planted a stealth herb garden with mint near the downspout by the driveway, and rosemary nestled under the dogwood. I'm attempting to fool whoever has been "going out to eat" in my raised beds, decimating the first round of parsley, dill, and fennel I've planted thus far this spring.)
The basic ingredients for a summer roll, however, are shelf-stable.  Once you've stocked your pantry with rice paper wrappers and rice noodles, you're set when the right herbs, vegetables, and even protein collide in your farm share, garden, or farmer's market.

Wednesday, April 10, 2013

Fried Rice with Greens and Chicken [Cooking with Teens: Episode One]
Yes, two rice dishes in a row.  I've broken a food blogging rule, but you only become a teenager once.
After a call to action to help fight hunger in my last post, I'd like to share something hopeful:  kids are being taught to cook with Bok Choy in school.  Is that a stretch on the hopefulness scale?
I don't think so--I sure didn't learn about Bok Choy until I was an adult. When I hear about folks who desire to improve their health by including more vegetables on their plates, part of the stumbling block is just plain not knowing about different kinds of veggies.  And, if you get a CSA farm share box, chances are excellent that it will contain items you've never seen before much less know how to incorporate into your meals (sorrel, I'm talking 'bout you).  So yeah, kids being taught about Bok Choy is a hopeful sign to me.
I am now the mom of two teenagers, so in honor of that momentous occasion I made slave-drove encouraged assisted my newest teen while she fixed supper.  In school, she'd made Chicken and Bok Choy Fried Rice, and she was forced planned to duplicate that for the family.  We only had cabbage, however, so there's the first lesson in cooking:
Use what you've got.
My girlie couldn't remember the exact specifics of the recipe, so we turned to technology--specifically the How To Cook Everything iPad app by Mark Bittman.  If you're interested in encouraging kids to cook, I recommend this app--it's $10 and I don't see a dime of that--because it's very thorough, easy to use, with clear illustrations, and has that cool techno-thing going for it that all the kids like these days.  Writing that made me feel older than being the mom of two teenagers already makes me feel, so I'll just leave it as "easy to use".

One of my goals for this summer (hey, helps to have something to look forward to) is that both kids pick up at least a meal a week, and in addition to cookbooks from the library and food blogs, the Bittman apps (we also have How To Cook Everything Vegetarian) are part of my strategy.  Guess what else, kids?  Lawn care!  You're beyond old enough and have had 2 summers w/ Dad doing the work for you.  Time to step up.

If you have Bok Choy, Chinese Cabbage, Savoy Cabbage, Napa Cabbage, Plain Old Ordinary Green Cabbage*, or what my farm shares term "Asian Greens", try this recipe.  Save the kale, mustard, collard, beet or turnip greens for other uses (see my visual Recipe Index by Ingredient for ideas).

*I have a fear of radicchio after attempting to make grilled radicchio, so you'll not see it on this blog.

Monday, November 5, 2012

French Green Lentil Soup (and How to Make Brown Stock, Frugal Farm Fresh Feast Style)

You know how I keep yammering on about saving all the unused bits and pieces of your farm share veggies in a Soup Pack?  Today I'm going to show you how I use a soup pack to make a brown (beef) stock, then use some of that stock to make soup.

This soup got started with the cow taking up residence in my freezer.  I asked for all the odds and ends of the beast, from tongue to tail and odd bits in between.  We got several packages of "soup bones" and today I got one out, along with a soup pack.  Instead of randomly throwing ingredients and insufficient salt into the pot, like I usually do, I decided to <gasp!> follow a recipe.  Well, loosely.

I consulted my handy 1950 Betty Crocker's New Picture Cookbook.  I was interested to read "Store covered in jars in the refrigerator.  The layer of fat on top will help preserve the stock." I usually freeze soup stock, and at this time of year freezer space is at a premium, so I gave it a go.  I heated the jars as if I was going to can the stock, then poured the strained (ooh!  used my cheesecloth! bonus!) stock into the hot jars.  I used my plastic screw top lids since they work in the fridge or freezer.  When I was ready to make soup I scooped off the fat layer (reminded me of my mom's wax on top of jam) and poured out the stock.

Friday, September 21, 2012

Triple Green (Pepper, Olive, and Onion) and Sausage Pizza (Pizza Night)

Fresh green peppers and onions, with preserved green olives and sausage, in a family-friendly homemade pizza.

Around here, Friday nights are Pizza Nights.  Except now we live in a place with a lighted football field and have a kid marching in the band, so Pizza Night becomes Pizza Sometime On The Weekend During Football/Marching Band Season.
Eh, I'm flexible.  I bet I make easily 100 pies a year (2 pies each Pizza Night and although I don't make pizza every weekend, I do make it rather often.

I love having farm fresh ingredients handy, so I can make whatever pizza floats my boat depending on what I've got available.  And one cheese/meat for the kids, of course.

Today's pizza is no exception.

For other pizza recipes, please see my Visual Pizza Recipe Index as well as my Friday Night Pizza Night board on Pinterest.
For other recipes using peppers, please see my Pepper Recipes Collection, part of the Visual Recipe Index by Ingredient. If you'd like to know how to Use This Blog, click here.

Crock Pot Chicken Adobo with Sauteed Farm Fresh Veggies

An easy overnight marinade and then a day in the slow cooker for this flavorful chicken. The farm share Daikon and Bok Choy side dish comes together quickly.

If you've ever bought a family size pack of chicken breasts marked down at the grocery store,
if you've ever gotten bok choy and daikon radishes in the farm share and wanted recipe ideas,
if you've ever wanted to cook the meat once and repurpose the leftovers into a new meal,
if you've ever wanted to have an entree ready-to-go in the freezer,
if you've ever wanted a new crock pot recipe,
read on

Update:  Somehow I deleted all the original text between the intro and the recipe.  Here's some new thoughts:

During my time on active duty I was fortunate to work with nurses from all over the world.  In addition to learning about different points of view and different cultural aspects of nursing care, I also got to eat the most amazing foods at work functions.  I've never been to the Philippines, but I first tasted Chicken Adobo thanks to a Filipina nurse.  
It's crazy easy to make in the slow cooker using pantry ingredients (start the night before) and results in a bunch of moist, tender, flavorful meat, along with juices suitable for flavoring CSA farm share veggies in a way that entices your kids to eat them.

For other recipes using Bok Choy, please see my Bok Choy Recipes Collection. For other recipes using Daikon, please see my Daikon Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. If you'd like to know how to Use This Blog, click here.