The last time I ordered from Fresh Direct, they sent me an extra bag of onions so I had to make something with them. I remembered having a delicious french onion soup with beef at some point so I wanted to try something similar. I searched and searched for the perfect recipe and this was the best I could find. Even though this recipe is not exactly what I was looking for I liked it for it’s simplicity. This recipe came from Better Homes and Gardens. I made a few modifications to the recipe. The first was that I let the onions caramelize slowly for a long, long time. Another changed was that I added a lot more beef stock after adding the onions to the short rib broth to give it a soup consistency. I love the melted cheese on onion soup but I hate the soggy bread. Instead I made crostini with gruyere and served them on the side for dipping. It was great. The flavor was so rich. The short ribs were definitely a great addition.
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
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.
This week’s pickup was veggies only. I promised myself I would not complain about the amount of lettuce we receive because I was so desperate for a salad at the end of the winter. I will not complain but let it be noted I have 4 heads in the fridge! Along with a whole bunch of sugar snap peas and radishes.
This week’s share:
1 bu Mixed Radishes
1 Green Romaine
1 Red Boston Lettuce
8 oz of Sugar Snap Peas
1 lb Summer Squash
4 pcs Garlic Scapes
1 Seedless Greenhouse Cucumber
To use up some of the veggies I had and leftover ingredients from my fish taco dinner, I made veggie tacos for dinner. I wanted to make burritos but they were more like tacos. I sautéed bok choy, a summer squash, garlic scapes and sugar snap peas with a little cumin. I made rice like you get at Chipotle with cilantro and lime. This was wrapped up in a tortilla and topped with more cilantro, chopped jalapeno and radishes and red onions that were quickly pickled. They turned out really tasty.
This may not be a very appropriate post as the weather is warming up but I made this soup several weeks ago and it was so good. I had a small head of napa cabbage left from my CSA that I was looking for a new recipe for. This recipe showed up in my inbox from one of my favorites, Food52. Most of the other ingredients I had in my kitchen. I left out the tomato and the star anise but simmered the broth with the beef bones from the shank. From the start is smelled so good. It was amazing how much the flavors changed throughout cooking. The broth turned out amazing! Rich and meaty!
My only complaint was that there was not enough broth! You can find the original recipe here.
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I love mushrooms! Two nights ago I was inspired to make mushroom pizza and luckily I had some dough in the freezer. I picked up a few ingredients and made mushroom pizza with thyme, garlic, ricotta, parmesan and mozzarella. It was so good that I wanted more. Yesterday I decided to make homemade pasta with a mushroom cream sauce. The farmer’s market has a great mushroom vendor, which I visit most times I go, so I picked up some criminis and shitakes. I used to make pasta pretty often but I hadn’t made it in a very long time. I really enjoy it and it tastes delicious.
You roll it through various thicknesses until you reach the desired thickness. This is the final pass through the roller.
Fresh cut pasta!
I’ve set a goal for myself this week. I want to cook dinner (or eat the leftovers) everyday this week. No takeout or eating out this week. I have been too lazy when it comes to cooking dinner lately and I hope this will help me get back to it. The week is off to a good start. I started out with this dish and it made enough for several meals. A few things inspired this dish; chicken and rice soup, baked risotto and a leftover half of green cabbage. This came out really good. The arborio rice made it creamy and the tomato added a nice acidic note. It was a nice hearty meal for a dreary day.
Cabbage, Tomato and Rice Bake
1/2 onion chopped
1/2 head green cabbage thinly sliced
2 cloves of garlic minced
2/3 cup arborio rice
15oz can of tomatoes (I used a jar of tomatoes I canned over the summer)
2-3 cups chicken stock
Preheat the oven to 350F.
Heat a couple of tablespoons of olive oil in a dutch oven or other ovenproof pot over medium heat. Saute the onions until they are translucent. Add cabbage and season with salt and pepper. Cook until the cabbage starts to wilt. Stir in garlic and cook for a minute. Add arborio rice and stir to coat with oil. Add the tomatoes and their liquid and enough chicken stock to cover most of the cabbage.
Cover and move to the oven. Cook for about 40 minutes or until the rice is cooked through and most of the liquid has evaporated. Stir a couple times while it is cooking.
You could change this and add different vegetables to suit your tastes. A wonderful addition would be grated parmesan.
Sunday night football. My boyfriend is from Chicago and of course loves the Bears. Since we don’t get to see them play that often, I thought it would be nice to fulfill his request for nachos. These turned out to be some delish nachos. Especially since not much thought went into it. I got to use green salsa and pickled jalapenos I canned this summer. It was such a great feeling opening the cabinet and pulling out 2 homemade ingredients for dinner. I also made guacamole for the first time tonight. I know, everyone is surprised when I tell them I’ve never made it before. It was a success! I had to tinker with it until I got it just right but it was worth it. The guacamole was a combination of avocado, cilantro, lime juice, diced onions, a small amount of Thai chilies and salt.
The beef was seasoned with cumin, lime juice and salt. The other toppings included shredded cheddar and jack cheeses, black beans, the guacamole, green salsa, pickled jalapeno and some sour cream.
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We spent the past week cooped up in the house. I have been doing a lot of cooking and baking but also eating out a lot. When you have no transportation to leave your neighborhood you grab your friends within walking distance and you go eat. I was able to try a few new places in the neighborhood and enjoy happy hour specials I am usually working through. Here’s a recap of what was cooking in the kitchen.
It seems like so long ago but this was the first thing I made in preparation for hurricane.
These pot pies were inspired by a Smitten Kitchen recipe. I used white beans, arugula, leeks, onion, mushrooms and garlic. It was a very hearty flavorful dish. A side of steamed string beans rounded out the meal.
Another dinner I made was a giant beef caesar salad.
I made it using red romaine lettuce, homemade croutons and caesar salad. Great meal! Homemade croutons are the best!
I then tackled the winter melon I received in my CSA this week. I had no idea what to expect. I was leery after trying bitter melon. Bitter is an understatement. A good friend of mine always has recommendations for these uncommon Asian vegetables. She sent me this link which is similar to what her grandma makes. I used this as inspiration for my soup.
I made this soup by simmering chicken stock with a piece of peeled ginger and 4 whole garlic cloves smashed. After the stock was fragrant I added the winter melon which I cubed and a few mushrooms sliced. I simmered it all together for a bit and removed the ginger and garlic. It was tasty! The broth was delish. The winter melon took on the flavor of the broth and had a velvety texture.
And for dessert, some chocolate chip cookies.
I searched for a Dorie Greenspan recipe and found one here. I took the suggestion and added sea salt to a couple batches. What a great addition. These turned out great. Very buttery and crisp but chewy.
Now it’s back to reality.
Big news around here! We made a Facebook page where you can get even more food goodness from Made From Scratch. So come on over and like us on Facebook!
More exciting news, I’m going to Belgium at the end of the week! I will be eating chocolate and waffles and drinking beer for the next week. Look for a recap once I return!
Now let’s get down to business. This week’s pickup was a perfect early Fall share. String beans and broccoli were two things I contemplated picking up at the farmers market but didn’t since I was going to be away I didn’t get any so I was very happy to see them. Plus 2 heads of lettuce and 2 hot peppers, great week!
This week’s share:
1 bunch Cilantro
1 bunch mixed Beets
1 head Broccoli
1 head Green Romaine
1 head Red Boston
2 Hot Chili Peppers
1 lb. String Beans
1 Acorn Squash
I whipped up a batch of corn soup using a whole bunch of CSA and farmers market veggies. I made it with a pint of cherry tomatoes which I ran through the food mill, 2 ears of corn, scallions, garlic and a chili pepper. I sautéed it all together, then added chicken stock and simmered for a bit. I pureed it, returned it to the heat and added a splash of cream and a handful of cilantro. The last corn soup I made as way too sweet for my tastes but this was just perfect. I ate 2 bowls for dinner.
I finally had some time to tackle a cooking project I’ve been meaning to try for a while now. I bought a canning set so I could give it a try this summer. I wanted to start with pickles from my abundance of CSA cucumbers but I never found the time. This past week I received a bunch of cilantro in my CSA and that always screams salsa to me. I picked up some tomatillos and jalapenos at the farmers market and whipped up some salsa verde. The canning was pretty easy and it more importantly it seems to have worked. I look forward to more canning this summer!
This week’s pickup was a perfect one. After dreaming about basil for weeks it finally showed up today. And what better to go with it than cherry tomatoes? I swapped my kohlrabi for a head of green Boston lettuce.
This week’s share:
1 bunch Basil
2 Fresh Onion Bulbs
1 Bulb Kohlrabi (swapped for green Boston lettuce)
1 bunch Red Boston Lettuce
1 lb. Kueka Potatoes
1 Sweet Pepper
1 pint Cherry Tomatoes
Tonight, for dinner, I used my fresh ingredients to make a delicious tomato sauce which I served with fresh Raffetto’s pasta. Yum!