Roast Chicken

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Nothing says Sunday quite like roast chicken. It’s the ultimate one pot meal and can be reincarnated throughout the week. This Christmas I got a whole bunch of spices from one of my favorite Chicago area shops, The Spice House. I decided to use one of the spice blends from the poultry box to season the chicken, the Old World Central Street Seasoning. It’s a blend of many different herbs and spices with paprika giving it a lovely red color. I rubbed it all over the chicken, under the sink, on top of it and in the cavity. I roasted potatoes, carrots and some celery in the pan with the chicken. The chicken turned out great. The drippings also made a delicious gravy.

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Chicken dinner #2 consisted of enchiladas. I doctored up a jarred sauce with onions, garlic and come cumin. I had some leftover refried beans so I used them in the filling with the chicken. I rolled them up, covered them in sauce and half with cheese and baked them until bubbly.

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Chicken dinner #3 was chicken and gravy with different sides.

Three different meals, a couple chicken sandwiches and 2 quarts of chicken stock. I’d say that was a well used chicken!

CSA & CSF Week #23

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This is the final week of the CSA. I am not doing the winter share this year since it is basically a 7 week extension of the summer season and since 3 of those weeks are holidays I will not be around to use the food. I will miss it until June! The veggies ended with a bang, Brussels sprouts! The fish, not so much. The dreaded bluefish!

This week’s share:
1 bunch Red Radishes
1 head Broccoli
1 head Green Boston
1 stalk Brussels Sprouts
1 lb.Red Fingerling Potatoes
1 Arrowhead Cabbage
1 bunch Hakurei Turnips
2 pcs. Eggplant

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Last week I used the monkfish to make a chowder. Oh my god, it was so good! They don’t call it a poor man’s lobster for nothing. I followed this recipe with a couple modifications. I left out the bacon, I used a hot pepper instead of the bell pepper and used chicken stock instead of fish stock. It was so good. The non-fish eater went back for seconds!

CSA & CSF Week #21

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This week’s share looks a lot like fall. Sweet potatoes and squash! And orange cauliflower! I am looking forward to making a hearty soup with one of these veggies. For the fish share we got monkfish. That’s one ugly fish, hopefully it will taste better than it looks.

This week’s share:
1 bunch Parsley
1 bunch Red Romaine
1 head Bok Choy
1 Orange Cauliflower
1 lb. Kennebec Potatoes
1.5 lbs. Sweet Potatoes
1 Dumpling Squash
1 pc. Bell Pepper

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CSA & CSF Week #20

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Only 3 more weeks left of the season. The past few years my CSA has offered a winter share which was 6 huge shares every 3 weeks. This year they are offering an early winter share which is basically a 7 week extension of the regular season. I am not doing it this year since 3 of the weeks are holiday weeks and I do not see myself being able to use all the vegetables. I will miss it so I will have to make sure to hit the farmers market every week. This week we got a giant daikon radish. I always get intimidated by them but I think I made a good soup with them last year. We also got more of my favorite little lunchbox peppers! For fish we got striped bass. I thought we got this before but I think I was thinking of black sea bass. I will be poaching it in soy sauce tomorrow.

This week’s share:
1 head Green Romaine
1 head Broccoli
1 pc. Daikon Radish
1 lb. Red Fingerling Potatoes
1 lb. Large Tomatoes
8 oz. Lunch Box Peppers
3 pcs. Eggplants

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CSA & CSF Week #19

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I think this week may be the first week that we did not receive lettuce. I am not complaining. I want to move on to soup! One of my favorites showed up for the first time this season. I’ll say it again arrowhead cabbage, called Caraflex below, is the best cabbage ever! It is so tender and delicious. The fish share was less successful. We got skate this week. I have never had it but I did not love the texture. It was kind of stringy. The flavor however, was not bad.

This Week’s Share:
1 bunch Cilantro
1 bunch Carrots
3 heads Baby Bok Choy
1 bunch Radishes
1 Caraflex Cabbage
1/2 lb. Snap Beans
1/2 lb. Large Tomatoes
4 pcs. Chili Peppers

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You can find the recipe for the skate here.

CSA & CSF Week #18

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This week we got 2 items that I’ve never gotten before. The kale we received is a different variety than we have gotten before. We also got the cutest little peppers called lunchbox peppers. They are the sweetest peppers I have ever eaten. I am so glad I found out about these. I will be on the lookout for them in the future since they make great little snacks. The fish was a new one too, rainbow trout.

This week’s share:
1 White Cauliflower
1 Green Romaine
1 bu Kale
1 bu Scallions
1 lb yukon Gold Potatoes
1 lb Large Tomatoes
8oz. Lunch Box Peppers
1 pc Patty Pan Squash

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One of the recipes the fishmonger suggested was rainbow trout poached in a coconut broth. This immediately caught my eye since I love having curry. I didn’t have many of the ingredients but it still turned out great! The broth was so flavorful! You can find the original recipe here.

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CSA & CSF Week #17

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This week brought another bountiful harvest! I can not get over how many vegetables we got this week. It is such a colorful share too! I look forward to eating it all. On the fish side, we got squid again. Squid was part of the first share we got and I was so excited for it cause who doesn’t love calamari? This time it was a full pound so I used half to make fried calamari tonight and will do something different with the rest tomorrow. This time the tentacles were included which kind of creeped me out. It was a little too real for me. They have some long tentacles.

This Week’s Share:
1 head Red Boston
1 head Broccoli
1 head Bok Choy
1 bunch Radishes
1 bunch Carrots
1 pc. Kohlrabi
8 oz. Snap Beans
1 lb. Cherry Tomatoes
2 pcs. Bell Peppers

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CSA & CSF Week #16

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I was very happy to see the variety in this week’s CSA, 10 different items! I love the leafy greens! I think the Kale is a first for this season. Looking forward to that. I will have to make a hot sauce with all those chilies. The fish we got this week was swordfish. I didn’t make it yet since we decided to go out tonight. I’m not sure how I will cook it tomorrow.

This Week’s Share:
1 bunch Cilantro
1 head Green Boston
2 pcs. Eggplant
1 bunch Kale
1 pc. Summer Squash
1 bunch Arugula
1 lb. Potatoes
8 oz. Snap Beans
1/2 lb. Mixed Tomatoes
4 pcs. Chilli Peppers

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CSA & CSF Week #15

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This has been an incredibly busy week. We had our engagement party over the weekend so we had lots of family visiting and staying with us. It was such a great time! After a week off of cooking, I finally got back to it tonight. We got red hake in the fish share this week. I decided to make a recipe for fish cakes the fishmonger recommended. It was delicious. You can find the original recipe here. I used garlic, scallions, cilantro, parsley and cumin as the seasonings. They kind of tasted like falafel. I also baked instead of fried so they were not very pretty, so no photo.

This week’s share:
1 head Green Romaine
3 heads Baby Bok Choy
1 bunch Hakurei Turnips
1 lb. Potatoes
8 oz. Snap Beans
1 lb. Mixed  Tomatoes
8 oz. Cherry Tomatoes
1 pc. Bell Pepper

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