Head of Cabbage + Bacon = The Way Cabbage Should Be Eaten

So when the CSA gives you a head of cabbage.... 1 week ago, it is well past time to make room for a new crop of veggies.  And that cabbage is looking at you, every time you open the refrigerator door. And CSA day is upon you again, what's a girl to do?  I am too stubborn to chuck it, so I will cook it in bacon.  And I may forever cook cabbage in bacon.

And if I am going to cook in bacon, I might as well go to the fancy pants butcher and acquire fancy pants bacon.  This was my first trip there, to any butcher actually, but certainly not my last.

Inspired by a few Irish recipes I saw....

Ingredients:
1 head of cabbage
4 slices of delicious fancy pants bacon
water
1 tsp nutmeg; salt and pepper

Directions:
1.  Roughly chop cabbage, discarding core.
2.  Cook bacon in a dutch oven or skillet, on medium heat, until crisped to desired consistency.
3.  Remove bacon.  (Reserve some bacon grease in a small mason jar for a rainy day.)
4.  Stand back.  Add cabbage into pot.  Stir to coat all of the cabbage in bacon renderings.  Put a lid on loosely.  Cook for 10-15 minutes, stirring occasionally.  I added 1/2 cup of water to steam/boil the cabbage faster.
5.  Add nutmeg and stir.  Salt and pepper to taste.
6.  Chop bacon and add to cabbage.
7.  Eat up!

Loose Smashed Cauliflower / Thick Cauliflower Soup

So much cauliflower..

Last week's CSA Day... My favorite day of the week.  Busy running around and not getting to dinner until 8, but I wanted to make a dent in the bounty of produce.  So, I concocted this mess.  Just a matter of perspective whether you want to call it a thick soup or loose smashed mock-potatoes.  Either way a bowl and a spoon help the situation.    

Loose Smashed Cauliflower / Thick Cauliflower Soup

Ingredients

Post pilates dinner: Punkin Beer;
Overcooked crock apples;
Smashed Cauliflower..

1 and a half heads of cauliflower

The immersian blender fixes
everything...

1 leek
1 C chicken broth
2 C water (In retrospect - use less water if you want it thicker and more like mashed potatoes.)
1/4 C parm
1/2 C 2% milk
2 T garlic powder
1 T olive oil
Salt and Pepper to taste
Reduced shredded cheddar blend

Break up cauliflower.  Slice leek.  Bring broth and water to a boil with veggies.  Simmer.  15-20 minutes until easily breaks apart with a wooden spoon.  Stir a few times during that time to make sure all parts get submerged at some point.  Add a healthy amount of garlic powder towards end.  If I'd had garlic cloves I would have added that from the beginning.

When cauliflower is soft, remove from heat.  Add parm, milk, and olive oil.  Add salt and pepper.  Whip out the immersian blender.  Immerse and blend to desired consistency.  Top with shredded cheddar.  Enjoy!  (I enjoyed this later in the week mixed with cheese grits and some crawfish tail meat.... it's quite versatile..)

Nom nom.  Kind of a grits
consistency.. 

Reminiscing About Honey Lemon Lavender Fro Yo & Lavender Farm Visits

An overdo funny story.

I have many awesome friends.  But there is one who is as nutty as I am about playing in the kitchen and we buy eachother epic birthday presents.  She changed my life with the ice cream maker attachment for my KitchenAid.  In anticipation this present, back in May, I trolled around online to purchase culinary grade lavender for my frozen yogurt experiments.  I settle on some from Amazon.com that comes from Pelindaba Lavender Farm (none the wiser that I would visit the farm months later.)

Beach week commences in May with a house full of friends in the Outer Banks.  The perfect opportunity to christen the ice cream attachment.  (Yes, a Kitchen Aid is totally portable... So is a bicycle... whatever.)  No need to serve it up all pretty at the beach, just a pile of spoons during a game night and a container of fresh Honey Lemon Lavender Fro Yo.  It is a winner.  I promise.

Honey Lemon Lavender Fro Yo
Ingredients
1 quart vanilla non fat greek yogurt
Juice of 2 lemons and their zest
1 T dried lavender
1/2 C half and half or whole milk or fat free half and half
1/3 C honey

Directions
1. Bring half and half to boil.  Remove from heat.  Add dried lavendar.  Let sit for 30 min - 1 hour. 
2. In large bowl mix everything else. 
3. Strain lavender and add to mixture.  I left some lavender in though, it looks neat.
4. Follow manufacturer's directions for using ice cream maker. 
5.  You could serve it nice and pretty.  Or you could give everyone a spoon.  Your choice. 

Now for the funny part.  A solid 3 months after this wildly successful fro yo experiment, I am on a 4 day San Juan Bike Tour with my Mom, and on Day 4, there is a visit to...... Pelindaba Lavender Farm!  As our guides were talking about stopping at Pelindaba, I kept having a weird feeling, thinking that it sounded familiar, but could not figure out why.  When I set foot in the gift shop, I spied with my little eye - the exact same tin cans of culinary grade lavender for sale!  I found this to be eerily serendipitous and super weird and super awesome.  But mainly super relaxing from the scent and sights of lavender and super delicious.    

Sweet Milk Key Lime Pineapple Cookie Cake Thing-a-ma-jigs

Ohmygosh these are good.  Good thing I'm biking 100 miles tomorrow.  Do you ever get that sweet craving?  But it's raining, so you're just going to play the game 'what ingredients do I have on my shelf that I can make a cookie with'?  No?  Just me?  Weird.  Anyways, here is what happened on this rainy not getting out of pj's, yet, day.  I looked up a recipe, but mutilated it so much that I'm calling it mine.  Cut out a few things.  Added a few more.  (No shortening, but oil instead.  No sugar, but pineapple.  Totally normal.)

Ingredients:
1 egg
1 can sweetened condensed milk
1/2 C fresh diced pineapple
1/4 C canola oil
1/4 C key lime juice
2 tsp cream of tarter
1 C flour
1 C rolled oats

Directions:
Preheat oven to 350.  Mix all of the things in a bowl.  Use cookie baller thing to scoop onto cookie sheet.  (This makes them stay round and almost like cake balls.)  Bake for 12 minutes.  Cool.  Devour.

Potato Eggplant Bake

Ricotta ready. 

Friday night consisted of laundry, tunes, and cooking before meeting friends for a pumpkin brew.  Not a bad evening at all.  This "recipe" was somewhat an improvise.  Brought to you by the ingredients found in the CSA.  Doing it again, I'd probably double the cheese amount and perhaps add in mozzarella to the layers.  But this was a nice simple, healthful side.  I froze half.  Cuz that's how I roll.  I ate this with phenomenal Eating Well parmesan chicken tenders.  Let's just say I'm looking forward to leftovers.

Eggplant ready. 

Ingredients:
half dozen small potatoes
half dozen mini eggplants
half jar or so of marinara
egg
1/4 C ricotta
1/8 C parm
salt, pepper, garlic powder, oregano
parsley

Oven ready.

Directions:
Preheat oven to 400.  Slice potatoes and eggplants.  Salt the eggplant and let sit for a bit.  Mix the ricotta, parm, seasoning, and egg.  Put a bit of sauce in the bottom of the baking dish so as not to stick.  Layer potato, eggplant, cheese, and sauce in no particular order.  Making sure to season the potato layer well with salt, pepper, garlic.  Make sure potato is covered in marinara.  Top with parsley.  Cover loosely with foil.   Bake for ~40 minutes or so.

Face ready.

Totally normal.  Most people have 3 kinds
of breadcrumbs, right?
(Used for chicken tenders.)

Baba Ghanoush for the Road

Big eggplant half is in foil.

Road tripped to see my grandparents yesterday.  ~ 8 hours in the car thanks to thanks to traffic.  But I was prepared with my cooler of snacks/dinner.  I made baba ghanoush.  I had a bag of 1 week old tiny fairytale eggplants and now from this week's CSA, a half of a giant regular eggplant.  (Tina is back from TX, so the halving resumes.  Overwhelmed by eggplant, nonetheless.)

I decide to make baba ghanoush before my drive.  It is delish with the tini peppers from the CSA this week, and topped with chunked tomatoes from this week.  And add in some carrots, hummus, and pita chips and you have your self a hearty snack to hold you over until you are drawn in for a milkshake from Chick-Fil-A.

Ingredients:

1 whole eggplant (Or a combo of half an eggplant and a dozen mini ones)

Cooked and pruney.

Canola oil to grease the pan/eggplants
1/4 C tahini paste
1/4 C lemon juice
A few cloves diced of fresh garlic (or if like me, you are blending at breakfast time and you don't feel like cutting garlic, a heavy hand of garlic powder.  Like 1 T at minimum, more to taste.)
Salt and Pepper to taste
Heavy drizzle of olive oil, ~ 1T

Directions:
Preheat oven to 400.  Pierce eggplants.  Add a smidge of canola to grease the pan/eggplant.  Because I had only a half of the large one, I wrapped it in foil.  Worked like a charm.

Roast in 12 minute increments to simultaneously turn the little ones and check the doneness.  Some came out sooner than others.  You're looking for pruney flesh and soft insides when grabbed with tongs.  If done, take out and plunge in cold water/ice water.  All in all, not more than about 45 minutes.  When cooled peel flesh off or just toss in a ziplock in the fridge to deal with in the am.  (If you are doing this process at 10:30 pm while packing, this is a good point to stop and go to bed.)

(Wake up.  Make coffee.)  Then, blend all the things.  Because the eggplant is so full of water, a blender worked like a charm.  Add eggplant, lemon, tahini, garlic powder, salt and pepper.  I'm storing in a handy ball jar for lunches/snacks all week.  But packed a mini container for the road.

Voila.  Crisis averted.  Produce will not suffer because I go out of town.  And makes for an amazingly delicious way to use eggplant!

Don't worry, Mom.  I ate (and photoed) this at a rest stop.
Not actually driving. 

  

Beet Sauce aka Beet Smoothie but Spoon Required

The CSA has been providing a bounty of glorious beets.  I do love roasting them and eating them on salads.  And also pickling them.  But recently I felt like making a smoothie.  I'm not huge into the juicing craze.  I like fiber too much.  But I threw these things in the food processor... And voila.  Beet sauce to be eaten with a spoon.

Ingredients:
Beets: Trimmed, peeled, chunked if they are huge.  However many you have left in the veggie drawer.
Carrots: CSA whole ones preferred.  Washed and trimmed.  A handful or so of baby carrots works, too.
Unsweetened applesauce: 1 Cup or so.  I would've used whole apples if I'd had them.    
Mint:  However much your heart desires.  I discovered keeping mint in the freezer totally works fine for things like this.
Lemon: Juice of 1 lemon.  Keeps the colors bright and the flavor fresh.
Water: This is a thick goopy mess.  Water helps.

Directions:
Put all the things in the food processor.  Press on.  Taste.  Add more of whatever.  Eat.