Greens & Grains

Wanted: 

Something tasty, quick, and hearty for dinner.

Start with:

Chopped onion, garlic & EVOO.

Saute while you search the fridge for veggies.

Cook Up

Some quinoa, farro, brown rice,

or use what you have leftover.

Add:

Everything green you've got, chopped (I used spinach, broccoli, zucchini).

Saute some more.

Throw In:

A can of chick peas, drained and rinsed

Some Calamata Olives

Some Feta Cheese

Serve

Greens & Feta over Polenta

Step One: Mix up some polenta, spread in a pan, cut into squares, let it set up, then brown in a little olive oil - or - cut up a pre-made roll and brown.

Step Two: Start with the barest amount of olive oil, some garlic and diced onions. Saute while you wash and chop the greens (any combo will do, spinach, kale, Swiss chard, collards, even romaine).

Step Three: Add the greens to the saute and cook them to your taste.

Step Four: Spread the greens over the polenta and top with Feta cheese.

Day 24: Pasta with Cauliflower, Kale & Onions

It was the second Night of Hanukkah and I was scheduled to work from 2:30 until 10 pm. My husband usually stops by the hospital on his way home from work (and the gym) and has dinner with me. Now, Hanukkah is a minor festival - but it is a holiday, and we we ate out on the first night,so I wanted to have something a little more special than cafeteria food. There are still lots of veggies left from the last CSA share of the season, luckily they are winter vegetables and they keep well. I decided to use a head of cauliflower, a bunch of kale and some onions - that looked kind of like this










The list that came with the CSA share says they are pearl onions, but they look like spring onions or bulb onions to me. In any case, I halved a bunch of them (quartered a couple that were larger) and put them in a pan with some EV olive oil to cook for a few minutes while I washed the cauliflower and broke it into florets. I added the cauliflower to the pan and let that cook while I re-washed a bunch of Kale and chopped that up. After the cauliflower began to soften a bit, I added the Kale. I re-hydrated a handful of sun-dried tomatoes and sliced them up, and quartered a handful of Kalamata olives. I added those to the pan, along with a little dried basil and oregano and some salt and pepper. I let this cook while I boiled a pot of water and cooked some orichette pasta (just short of al dente). I transferred the pasta to the pan with the vegetables using a slotted spoon. I added about a cup of the pasta cooking water and simmered everything together until the pasta was done. Then, I added about a cup of crumbled Feta cheese and  about 1/4 cup of Parmesan cheese and tossed. I packed two portions of that pasta up and took it to work. I re-heated it when we were ready for dinner and it was pretty fabulous.

Day 2: Pizza with broccoli, red onions, olives, feta & sun-dried tomatoes

Two more reasons I'm doing this - my terrible memory, and my very short attention span. As my family has known for a long time, I never make exactly the same thing twice and I will have forgotten what I made for dinner tonight by this time tomorrow. This is probably because I tend to make things up as I go along, I get bored easily, I don't write down what I do, I don't always measure, and I'm likely to substitute what I have on hand for what I don't (also, I have a notoriously bad memory). I'm already excited that I can make the cauliflower risotto again because I wrote down how I made it here last night. Of course I can't promise it will be exactly the same, even with the recipe recorded here in the ether forever (because I tend to make things up as I go along, I get bored easily, I don't write down what I do, I don't always measure, and I'm likely to substitute what I have on hand for what I don't).

And  - - - - I just thought of another reason! Next week when I am wondering how long  a container of leftover something or another has been in the back of the fridge, I won't have to guess! and I won't have to argue with those who insist it has been there longer than I think it has. This will be, to quote FB, "Cool".

Day 2
Let's Use the Broccoli before it goes to seed Boboli Pizza

The CSA broccoli from last week still looked pretty good - it is amazing how much longer things last here in my refrigerator when they haven't spent weeks traveling across the country in a truck and days sitting in the grocery store - and I'm betting there will be more in tomorrow's share, so I was looking to make something with that. We had cavatelli & broccoli (my absolute favorite thing to do with broccoli) earlier this week, so I was thinking of making some kind of veggie mix to put over polenta. This idea was vetoed by a family member who shall remain nameless - and I found a thin crust, whole wheat Boboli pizza shell in the freezer, so...

• I pre-heated the oven to 450 F - as per the instructions on the Boboli package
• I sliced a red onion, fairly thin, tossed it with a teaspoon of olive oil, put it in a roasting pan and put that in the oven to soften and sweeten it up a bit. The oven wasn't up to temperature yet - I put it in anyway - on the bottom shelf.
• I cut the broccoli up into florets and threw it in a large heavy pan with a tablespoon of oil and a few cloves of garlic - the unmentioned family member said I should just throw the raw onion and broccoli onto the shell and be done with it - but I wanted them a little soft - and not mushy or steamed soft - but flavorful soft - Red onion tastes just wonderful after a little time in the oven but I thought that would dry out the broccoli, so I opted for a short stay in the sautee pan.
• While the onions and broccoli were cooking,  I took a handful of sun-dried tomatoes out of the freezer (they keep longer in there? I've been told - we'll see) and put them in a bowl with hot water. I chopped up the 8 or 10 calamata olives (from the olive bar) left in the refrigerator into quarters, then chopped up the sun dried tomatoes.
• By this time, the oven was up to temperature. I spread the onions on the shell, then the broccoli & garlic, olives, sun dried tomatoes. I spread some feta over the top but I was worried it would be too dry - so I drizzled on a tablespoon of olive oil, then I was worried there wasn't enough cheese - but the block of Parmesan in the fridge has funny white spots on it and we are out of mozerella, except for a couple of "sticks" - so I cut up two of those and threw them on top too.
• Things were piled pretty high on the shell. I put the "pizza" on the pizza stone in the 450 F oven and cooked it about 12 minutes.
• We made a salad with Red leaf lettuce, red pepper, chick peas, and green olives to go with the pizza.

Family Consensus: Pretty Tasty!

PS - Lunch today was Lentil soup made from Mollie Katzen's recipe in the original Moosewood Cookbook, very simple, very, very tasty, one of my favorites - I made a pot last week and put half of it in the freezer - don't forget the vinegar.

PSS - I'm thinking I should run these recipes through the WW calculator and get points totals on them - I am only two months into my lifetime membership, still near goal weight, and I see counting points in my future if I want to stay here.