Gastography

Good-for-You Super Green Pilaf with Fresh Breakfast Sausage

May 13, 2011October 10, 2013CSA Shares, Recipes2 Comments

Good-for-You Super Green Pilaf with Fresh Breakfast Sausage

Adapted from Food52’s One Pot Kale and Quinoa Pilaf

2 c. salted water

1 c. washed quinoa

8 oz. chopped kale

1 lemon, zested and juiced

1/2 orange, juiced

2 scallions, minced

1 Tbsp. grapeseed oil

3 Tbsp. toasted pine nuts

1/4 c. Feta cheese

Big pinch red pepper flakes

Salt & pepper to taste

2 2 oz. patties fresh breakfast sausage, cooked

Bring the water to boil in a covered steep-sided pan. Add the quinoa, cover, and lower the heat until just simmering. Simmer 10 mins., top with the kale and re-cover. Simmer 5 minutes more, turn off the heat, and stem an additional 5 mins. or until the kale is just tender and the water is absorbed.

While your quinoa is cooking, combine the lemon and orange juices in a large bowl. Add the lemon zest, scallions, oil, pine nuts, red pepper flakes and feta.

Add the pilaf to the bowl and toss to combine. Season with salt & pepper to taste and serve topped with a 2 oz. patty of fresh breakfast sausage.

Serves 2 for dinner with enough left over for lunch.

May 12, 2011

May 13, 2011Picture of the DayLeave a Comment

Fresh home made breakfast sausage. More on that later in my monthly Charcutepalooza post.

Yum.

May 11, 2011

May 11, 2011Picture of the DayLeave a Comment

Cherry blossom rice bowl/snack dish/sauce receptacle.

May 10, 2011

May 10, 2011Picture of the DayLeave a Comment

Yay, Moo. Just got my batch if free business cards linked to my About.me account… I love Moo’s packaging, quality & sensibilities.

May 9, 2011

May 9, 2011Picture of the DayLeave a Comment

From the top: mild sweet and tart tamarind, mild tomatillo and hot! purple cabbage salsas @ Salsa Fiesta.

What To Do With A Box Of Vegetables: CSA Box #9

May 9, 2011CSA SharesLeave a Comment

CSA Box 9

1 lb. strawberries
5 Fair Trade bananas
5 Gala apples
3 local Florida Valencia oranges
4 bunches local East Coast tatsoi
2 local East Coast sweet potatoes
1 local East Coast Evangeline sweet potato
1 pint sweet colorful mini peppers
3 tomatoes on the vine
7 scallions
1 bunch cilantro
2 heads broccoli
1 bunch collards

How I Used My Share

I used the Tatsoi, carrots, celery and scallions in a stir fry over soba noodles

I baked the sweet potatoes and served them with bacon and broccoli

I made a hash with the Evangeline sweet potato in a hash

The collards I braised with the mini peppers and served with grits

I ate the tomatoes, oranges and bananas out of hand

I made jam with the strawberries

My Favorite Recipe From This Box

Grits & Greens

1 Year Ago

1 lb. strawberries
6 oz. blueberries
3 Packham pears
2 lemons
1 bunch flat leaf parsley
1 cucumber
2 slicing tomatoes
2 Haas avocados
1 pint sweet mini peppers
1 head garlic
2 big Russet potatoes
17 Crimini mushrooms
7 carrots
1 big bunch rainbow chard
2 small heads broccoli

What I Made: Creamy chicken with greens tacos, Italian stir fry, Shrimp with mushrooms and spinach, poblano and potato hash, Asian stir-fry

Grits & Greens

May 9, 2011October 10, 2013CSA Shares, Recipes1 Comment

So tasty I almost forgot to take a picture

Grits & Greens

1 onion, halved & sliced thin
1 pint sweet mini peppers, sliced
1 head collards, washed, de-stemmed & sliced
1 tsp. Hungarian hot paprika
1 tsp. ground cumin
1 tsp. ground chipotle
1/4 c. Water
1 c. Good quality tomato sauce
Batons of cooked bacon
1/2 c. Yellow grits
2 c. Mixed water & milk
Splash balsamic vinegar

Sautée onions and peppers over medium until very soft and starting to caramelize. Add 1/2 of the tomato sauce, collards, spices & salt & pepper to taste. Cook, stirring occasionally 2 mins or until well incorporated. Add water and cook, stirring occasionally and adding tomato sauce when the mixture looks too dry, 15 mins. Or until collards are softened and look done. Add remaining sauce and vinegar, taste for seasoning and adjust.

While the greens are cooking, make the grits. Over high heat, combine milk and grits with 1/2 tsp. Salt in a saucepan. Whisk continuously until the mixture comes to a boil. Cover and reduce eat to a simmer. Simmer 5 mins.

Serve immediately.

May 8, 2011

May 8, 2011Picture of the DayLeave a Comment

Learning new things every day about the place I call home.

The MiMo District of Miami features Miami Modern architecture (1945-late 60s), a style that blends post-war energy and excitement with design features that make the buildings well-suited to the subtropics.

Resort MiMo features futuristic elements from automobiles and space age design, like acute angles, boomerangs and trapezoids.

Subtropical Modernism uses breezy corridors, covered galleries and shaded courtyards to satisfy Miami-ians desire to live outside in comfort.

Upper Biscayne Boulevard became Miami Dade’s first paved road in 1892, and has served as Miami’s gateway since 1857 when the Military Trail linked Fort Dallas and Fort Lauderdale. In 1925, the road was widened into the multi-laned landscaped road of today.

May 7, 2011

May 8, 2011Picture of the DayLeave a Comment

This little guy was at the main south entrance Visitor’s Center to the Everglades. My stepmother and I explored the Anhuiga and Gumbo Limbo trails, grabbed local honey, sesame seed brittle, jackfruit and the best milkshakes ever at Robert Is Here; and took an airboat ride at the Everglades Alligator Farm. All in all, it was another great fulfilling and full day. I was sad to see her off back to the rainy & semi-frozen North this morning.