Posts Tagged ‘week1’

Week 1: Stir Fry

I have success! Finally.

Last night I made a stir fry recipe that I found on the Lancaster Farm Fresh recipe blog. I even took a page from my roomie’s handbook and tossed in random vegetables just because I had them – deviating from a set recipe for the first time in my life. O.o  I used a lot of ingredients I’ve never cooked with before – namely sesame oil, peanut oil, soy sauce, rice vinegar, bok choy, green onions, ginger, mizuna, garlic, mushrooms. So yeah… basically everything except the spinach. :/

So. Much. Green.

So. Much. Green.

On the right side above you might notice a little silver thing… that’s right! I got a new knife (only $8 at ShopRite) that is amazing at cutting up veggies. I’d gotten sick of having to saw through tomatoes to make bhel puri last week and my roommate’s been dying for one any way. This isn’t quite a “Iron Chef” knife or anything, but it definitely does the job. See?

 

I like cutting things with my new knife :)

I like cutting things with my new knife 🙂

Normally you prep the tofu before you start on the greens, but as my tofu was still partially ice

Tofu ice

Tofu ice

I figured it was best to proceed with the veggies while the tofu thawed. It was rather easy actually – toss in these random liquidy things, toss in those green things, toss everything until something wilts and then add the next green thing. After I was done with those, (see picture below) I set aside the wok (borrowed from my roomie who borrowed it from her sister about 3 months ago) and moved on to the tofu blocks. Now I usually make tofu into little blocks and cook in oil for a snack, but adding the soy sauce flavor made them really yummy. My wok went from blah..

Almost ready!

Almost ready!

To fancy just like that!

Finished!

Finished!

Add in a little mango (below) and a friend (not pictured) for company…

Had to throw in some mango lassi

Had to throw in some mango lassi

Voila! My first legitimately good meal from the CSA vegetables. Perhaps the next 24 weeks won’t suck as much as I thought they would 🙂

Now if I could just find a way to get rid of that nasty radish sambar.

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Week 1: Radish Sambar

Today I attempted to my mom’s version of the very yummy radish sambar.  I emphasize the word attempt in the sentence above, because at one point in this process I got so hungry that I called my mother and almost burst into tears. Why does Indian food take so FLIPPING LONG to make?!? Also – it is not smart to wait until you are actually hungry to start cooking.

At first things went well. I had some nice cooking music on, I chopped my radishes and onion quickly and fried/ sauteed/ whatevered my fenugreek and urad dal in oil.

Then for some reason I misread my notes from the recipe my mom had given me over the phone yesterday. I took my beautifully chopped vegetables and tried to fry them…

in water.

(I blame the hunger as I hadn’t eaten lunch properly)

After getting more confused when the next line read “boil until cooked” I called my mom and discovered my error. Thankfully she is a much better cook than I (and my dad can make jalebis around us both while blindfolded) so she was able to make a very good suggestion: “Well, it’s all still edible. Keep going and add more spice to cover up the taste. Did you make rice already?”

Thanks Mom.

Wait – what?

Oh that’s right. I was trying to make radish sambar and forgot to make the rice to go with it… *SIGH* Seriously folks, do not cook when hungry.

Determined to finish, I added the watery tamarind mixture and the remaining spices to the mix (neglecting the toovar dal I had also forgotten to make).

It ended up looking realistic enough I suppose. I’m waiting for the rice to finish cooling while I write this. I may have also made an emergency batch of instant sambar just in case (Thank you GITS!)

If I die, at least I won’t have to eat any green veggies. But who would’ve thought it would be the white ones that did me in?
Fenugreek & urad dal in oil

Fenugreek & urad dal in oil

Beautifully chopped radishes

Beautifully chopped radishes

WAY too much tamarind compared to proper ratio

WAY too much tamarind compared to proper ratio

WRONG POT

WRONG POT

Finished product?

Finished product?

Week 1: Setting Up

Lesson #1: Kale looks like really wrinkly spinach and apparently the most popular thing to do with it is make kale chips.

Lesson #2: Red scallions are actually red and look VERY similar to leeks, garlic, and other food things.

The beautiful cupcakes I had to pull out of the fridge to make space for this week's vegetables.

The beautiful cupcakes I had to pull out of the fridge to make space for this week’s vegetables.

My fridge looks like a farmer's market decide to move in.

My fridge looks like a farmer’s market decide to move in.

Week 1: Veggie Basket

My roommate and I will be splitting the following (generally in about half):

1 Bunch Green Kale

1 Head Bok Choy

1 Bunch White Beauty Radishes

1 Bunch Green Mizuna

1 Head Green Leaf Lettuce

1 Bunch Red Scallions Green Garlic

1 Bag Young Spinach