4 posts tagged “rice”

We steamed some rice in the rice cooker with a can of diced tomatoes and chopped up "spicy greens" mix from the CSA. Leah made a spicy sauce from roasted tomatillos, roasted jalepenos, roasted green onions, lime, cumin and garlic. She pan fried some onions and halibut and then simmered the fish and onions in the sauce and served it over the rice with avocados and tortillas on the side. The sauce was really delicious and went great with the fish!

Ah, zucchini bread... the best use for zucchini, in my opinion! I'm not the biggest fan of summer squash, so I made this on Friday evening, before dinner. It made a very nice dessert and snack over the next few days.

Even after making the zucchini bread (2 loaves!), we still had a zucchini left. I had to look up online some interesting way to prepare it and found this, which turned out really nice. Just cut the zucchini in half lengthwise, brush with a little butter and sprinkle on some grated asiago cheese (or parmesan) and broil in the oven for about 10 mins, til it browns. The potato salad is boiled fingerlings tossed with a pumpkin-seed oil, dijon and sherry vinegar dressing while still warm.

This dinner was all Leah! She marinated two whole chicken breasts in the leftover balsamic-honey syrup from dessert the night before with garlic, pepper sauce and a little red wine. Then she roasted them in the oven with a little more pepper sauce to add some extra flavor. The pepper sauce is from California, by Pepper Plant. It's not spicy, just really flavorful. We picked up a couple bottles after having some on potatoes during brunch in Pacific Grove and plan to use it a lot in our cooking this summer. Luckily, we found out that it's also carried locally at Central Market as well, so we can replenish our supplies when we run out!

The rice was Leah's take on kale-rice, but with swiss chard instead. She steamed the chopped up chard, onions and garlic in the rice cooker with the rice and a mix of water and chicken broth. When the rice was done, she just stirred everything together and added a little butter, salt and pepper. It was really tasty! I ate a ton at lunch today with my leftover chicken.

We used up the last of our CSA stuff this week, just in time! We're leaving for a 9 day road trip tomorrow, so we'll miss 2 weeks of CSA orders. We're donating this week's since it seems everyone's out of town, and friends will pick up next week's and hopefully enjoy it :)

So, this meal was kind of random, but ended up being really good. We had some beet greens and baby turnips (and greens) and a handful of mizuna left from the basket, so Leah sauteed them with some garlic, spring onions and butter. We poached a chicken breast in some chicken broth infused with coconut, curry, garlic and coriander (it's a soup base called College Inn Thai Coconut Curry Culinary Broth) and a can of coconut milk. We cooked some rice in the same mixture and both chicken and rice ended up having just a mild coconut flavor, which was nice. Leah made up a sauce of lime juice, fish sauce, soy sauce and grated garlic and that was AWESOME on the chicken and rice in the lettuce wraps. It would have just been "ok" with it, but with it, I just wanted to keep eating and eating! The greens and turnips also were very tasty!

We're leaving for California in the morning, so the CSA Challenge is on hiatus for 2 weeks, but expect lots of pics of the trip instead!

From left to right:
1) Saturday dinner: Shrimp sauteed in a mojito simmer sauce, salad and green rice (rice cooked with cilantro and spinach).

2) Sunday breakfast: Scrambled eggs with sauteed cherry tomatoes, ham and gouda on toasted bagel squares

3) Sunday dinner: Porkchops cooked in salsa, corn "off the cob" with butter, pan-fried green rice cakes (made from leftover green rice)

4) Dessert all weekend: Banana pudding with Nilla Wafers. SOOOOOOO good, we ate it ALL in 2 days!