Bullet Points

April 2, 2010

I was out until 3am last night, very unusual for me, so tonight will be a night in with the movie Bright Star.

Some books that recently arrived in the mail:

Some books arrived

Some books arrived

The Summer Book

A not very pretty picture of a good meal – roasted new red potatoes cooked with garlic and herbs, and a spinach & mixed lettuce salad with balsamic vinaigrette. Not pictured, whole wheat bread from the Flour Pot Bakery:

Roasted new red potatoes + spinach & mixed lettuce salad

These are some recipes I’m going to print out and put on my fridge.

Savory Carrots with Caramelized Onions
Black-eye Pea Salad
Greens with Garlic
Summer Skillet Supper
Spinach Salad
Roasted green beans and grape tomatoes

I’ve decided to avoid pasta for a while, since I eat way too much of it. Instead, I’m going to use up my veggies before they go bad, try the other grains that have been sitting in the cupboards forever, and cook the dried beans (and frozen black eyed peas) we already have. All recipes from Hogtown Homegrown:

Savory Carrots with Caramelized Onions
1 Tablespoon olive oil 1 onion, sliced into thin half-circles
3 large carrots cut into thin 2” long sticks 2 Tablespoons water
1-2 Tablespoons balsamic vinegar
Heat oil in a heavy sauté pan. Add onions, stir to coat with oil, reduce heat to medium-low and sauté until golden, stirring occasionally. Add carrots to onions, stir well to completely mix. Sauté for 5 minutes or until carrots become partially cooked. Add 2 tablespoons water to pan and cover. Steam without stirring for 5 minutes. Uncover, stir well and check carrots—they should be crisp-tender. Remove pan from heat when carrots are cooked. Splash with vinegar and stir to coat. Taste for seasonings and add salt and pepper if necessary. Serve hot or at room temperature. Store leftovers covered in refrigerator.

Black-eye Pea Salad
4 cups cooked black-eye peas (canned ok!)
1 bunch green onions, chopped
3 ribs celery, chopped
1 red pepper, chopped
1 cucumber, quartered and chopped
2 plum tomatoes, seeded and chopped
1 bunch Italian parsley, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
Gently mix all ingredients except oil and vinegar. (If you aren’t gentle, you will end up with mashed black-eye pea salad!) Add oil, vinegar, salt and pepper to taste. Refrigerate until well-chilled. Taste before serving—if it needs a little zip, try Tabasco or a squeeze of lemon juice. Serve on a bed of spinach and you’ve got your jingling money and your folding money for the year.

Greens with Garlic
1 Tablespoon olive oil
4 cloves garlic, sliced thinly
1 large bunch or bag of greens
1 Tablespoon red wine vinegar
Before you do anything else, wash the greens really well. Fill a large bowl with cold water, dump in all your greens and wish vigorously. Remove greens by grabbing handfuls out of the water. Pour out water, rinse bowl to remove grit and repeat twice more. After the third wash, run your fingers over individual leaves to be sure no grit remains. Remove stems and trim the unsavory bits from the cleaned leaves. Lightly pat dry with a towel, but leave some water droplets on the leaves. Heat oil over medium heat in large pan and stir in garlic to coat with oil. Cook for 2 minutes, add greens to pan and stir to distribute garlic and oil over all the leaves. Cook until greens reach desired doneness. It takes just a few minutes uncovered for spinach to cook, but other greens may take a little longer and will require a cover to keep some moisture in the pan. Just before serving, toss with the vinegar. Pass the salt and pepper.

Summer Skillet Supper
1 Tablespoon olive oil
2 garlic cloves, chopped
1/2 onion, chopped
4 cups veggies, chopped to cook evenly
3 cups cooked brown rice
1 Tablespoon dried herbs (see NOTE below)
1/2 cup sun-dried tomatoes in oil
salt and pepper to taste
Heat large frying pan over medium-high heat, add oil and garlic. Stir to coat garlic with oil and
sauté until fragrant. Add onion and cook until soft, stirring occasionally. Pour in all the veggies
at once, stir well, and lower heat to medium. Cook veggies to taste, stirring so all veggies
cook evenly. Add rice, herbs and sun-dried tomatoes with oil. Stir to mix completely, cover
and lower heat to simmer. Cook 5 minutes, stir and taste for seasoning. Cover and cook an
additional 10 minutes. Serve immediately or at room temperature. Travels well for potlucks.
Yellow squash, grape tomatoes, sugar snap peas with marjoram and thyme
Eggplant, zucchini, grape tomatoes with basil, thyme and oregano
Zucchini, sweet peppers, okra with oregano and mint
NOTE: To substitute fresh herbs, use twice the amount and add near the end of cooking.

Spinach Salad
I large bag spinach, washed well, stems removed
1/2 pound sliced mushrooms
8 slices vegetarian bacon, cooked and crumbled
4 boiled eggs, coarsely chopped
1 bunch green onions, sliced
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon prepared mustard
Garlic, salt, pepper and croutons (optional)
In a large bowl, mix olive oil, lemon juice,
(pressed garlic, if you like), mustard and
green onions. Add bacon, eggs and mushrooms
and mix well. Toss in spinach and mix
lightly. Now is the time to add salt, pepper
and croutons, if you like, toss again and serve
immediately. Serves 3-4.
Adapted from one of Linda McCartney’s recipes.
(Her cookbooks are a good read!)

Roasted green beans and grape tomatoes
Snip and snap green beans and mix them in a baking pan with grape tomatoes.
Toss with olive oil, salt, pepper, and one dried herb—try basil or marjoram.
Roast at 350 degrees for 45 minutes, until beans are tender.

2 Responses to “Bullet Points”

  1. Jenn Says:

    Oooh how did you like Bright Star? I can’t wait to see it!

  2. lavietoni Says:

    It was BEAUTIFUL. Like, visually, I couldn’t stop staring. I did have a little trouble staying totally focused and the movie kind of turned into background noise a couple of times, but that was just me getting easily distracted. I’d still recommend it :)

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