Egg Noodles with Broccoli and Bell Peppers, Sauteed Savoy Cabbage

I felt good tonight - meaning I was upbeat, in good spirits, and didn't feel unmotivated to cook. Perhaps it was having a semi decent workout or just a better day at work, either way, I came home eager to cook. This time I even had some help in the kitchen, which definitely sped up cooking process. All in all, with a little help, we had dinner on the table in just 1 hour, from start to end. We ate this over some good conversations over the dinner table. Good times!

Egg Noodles with Broccoli and Bell Peppers Recipe
You can use pretty much any vegetables you have on hand. The seasoning in the recipe (soy sauce, sugar, chili sauce, rice vinegar) makes this pretty tasty.


Sauteed Savoy Cabbage Recipe
I used half a head of a large savoy cabbage and still had plenty of leftovers served as a sidedish.

Squash and Potato Frittata with Roasted Potatoes

After a long busy day at work, I came home unmotivated to cook. I had a recipe I wanted to follow tonight but just didn't feel up to it. So I peeked inside my fridge just for a minute - found some cabbage, zucchini, eggs, tomatoes, and lots of fruits, plus more. Somehow, though, I mustered up the will to improvise and throw together a rather delicious meal with what I had on hand - zucchini, potatoes, eggs, and some herbs.

Here's another frittata recipe - this time with no cheese - I added some milk to this for some extra fluffiness. Also I roasted some diced potatoes and remaining cauliflower florets in some olive oil and rosemary while the frittata was cooking over the stovetop. Dinner on the table in less than 1 hour!





Squash & Potato Frittata

1-2 small squash (approx 2 cups), thinly sliced summer squash (I used zucchini)
1 1/2 cups of potatoes, diced
6 large eggs
1/2 cup of milk - I used soy milk
1 tsp thyme
1 tsp basil
1 tsp salt
pepper to taste
a splash of soy sauce
1 tablespoon of oil

1. In a small mixing bowl, mix the eggs, milk, thyme, basil, salt, pepper, and soy sauce.
2. In a large saucepan, heat the oil over medium heat, and sautee the squash slices and diced potatoes for a few minutes.
3. Pour in the egg mixture.
4. Let it cook over low heat for 10-15 minutes or until the eggs are almost completely cooked.
5. Turn off heat and serve!

Roasted Potatoes

Dice up some potatoes.
In a bowl, drizzle some olive oil, salt, pepper and rosemary for seasoning.
Roast the potatoes in the oven at 450 degrees for 20-25 minutes, or until the outsides of the potatoes have softened and hardened just a bit.

Zucchini Frittata

I've been behind on my blog posts and have been meaning to post some recipes I cooked up this month. Here's a simple frittata recipe using the seasonal raven squash and fresh farm eggs I cooked up a couple weeks back. I served this along with my favorite homemade garlic bread recipe!

Frittata recipe

Garlic bread

Eggplant and Peppers with Spicy Peanut Sauce

Here's another way to enjoy eggplant. Lightly roast the eggplant and bell peppers in the oven while you prepare the peanut sauce on the side. The rich peanut sauce brings the entire dish together! Yum! Enjoy it with some rice or as a standalone dish.

Eggplant and Peppers with Spicy Peanut Sauce
recipe from Mollie Katzen

CSA Box Week 14...and freezing veggies

I've been on vacation and now back! It's been a while since I posted so here's this week's veggie box. From my last box I received (Week 12), I blanched and froze some of my veggies such as corn, kale, and swiss chard to eat them for later in the winter. I certainly wish I could eat them fresh, but this is the next best option since I couldn't finish them, plus I wanted to enjoy some summer veggies during the winter months. As I was preparing for freezing, I felt like a bear, getting ready for hibernation and storing extra food away. :) Here's a link on freezing vegetables - it has an easy to read table listing the length of time to blanch each type of vegetable. When trying to remove all of that air from the plastic bag, one trick is to seal up the bag except a small area. Insert a small straw there and inhale the air out of the bag.

Here's this week's box of food (1 and a half times my normal food box size):





Here are some of the dishes I made:

sauteed iceberg lettuce	Corn Chowder
eggplant with spicy peanut sauce	Chocolate zucchini bread
Zucchini Frittata	Garlic Bread

Thai Lettuce Wrap

Mmmm..lettuce wraps are a great way to use up a mix of veggies and that lettuce you have in your fridge. Iceberg lettuce is best for this recipe, but you could probably replace it with red leaf or romaine.

Thai Lettuce Wrap

Basil Eggplant

I would never eat eggplant growing up. I think it was the mushy ness, which is the same reason why I never liked oatmeal. So after years of not liking eggplant, I decided to venture out of my comfort zone and added 1 eggplant into my CSA box. In fact, this is my first time ever cooking eggplant at home. To get me into eating eggplant, I cooked it as a thai dish, one of my favorite cuisines. I'm sure glad I added this into my foodbox because this dish turned out flavorful! I'm definitely going to add eggplant as a vegetable to eat more frequently! Now...how bout more oatmeal too?

Basil Eggplant Recipe

CSA Box Week 11

It's beginning to look a lot like fall here in Seattle. But a little rain can't dampen spirits to make great tasting food. Here's in my box this week:


Below are the dishes I'm making:

Thai Lettuce Wrap	Basil Eggplant
Turnip Potato Soup	Mexican Slaw