Category Archives: Winter CSA
Weekend Eats
It was a busy cooking weekend. No pictures, but lots of interesting new recipes tried. That translates into lots of tasty leftovers for lunch this week.
You know how they say “Life is short; eat dessert first”? I tried a new apple crisp recipe with some of the Mutsu apples from the CSA, mixed with McIntosh apples we picked in Maine in September. The topping used a mix of flour and oats, and the oats get ground up so they aren’t whole. Howard didn’t like it, but I did. (Note: he never likes apple crisp unless it’s my “usual” recipe). I’ll adjust and try again. I think the new topping will be a nice alternative if I prepare it in the “usual” way. I’ll try it and let you know.
We also tried stuffing delicata squash from the CSA with a goat filling. The filling called for ground lamb, which I didn’t have, but at our October Meat CSA delivery from Chestnut Farms, I picked up a pound of ground goat. It tasted like something in between lamb and beef, not quite the same either one. The filling was sauteed meat and onions, seasoned with cinnamon and cumin, with soaked bulgur and toasted pine nuts. After cutting the squash in half, the cavities weren’t very big. So, I steamed the halved squash until the flesh was tender (about 20 minutes). Then I scooped out the flesh leaving about 1/4 inch. (I saved the squash to eat separately.) Then I filled the cavities with the meat filling, covered with filling, and baked until it was hot (about 20 minutes). I had 3 squash and only need half the filling.
Tonight, I used the leftover filling to make an interesting pasta sauce. I started with a can of Pastene ground peeled tomatoes. I added the leftover filling, some cinnamon and allspice, and a generous handful of chopped cilantro. I simmered it together while the pasta cooked. I served the sauce over half a pound of rotini pasta. The spirals caught the sauce, and it was delicious.
What’s the Deal with Stir Fry?
I don’t stir fry often. Before I made dinner last night, I would have said I don’t really know why. After dinner was made, I remembered. Stir frying is unbelievably messy. Yikes! The oil (and I didn’t think I used that much) splattered everywhere. The stovetop, and the floor, required heavy duty cleanup after dinner. (Thanks, Howard!) I even tried using a splatter guard, but I couldn’t stir the food at the same time. I can’t get over the mess.
Despite the mess, dinner was smelled great while it was cooking and tasted just as good.
After a week of eating most meals with a spoon (stew and soups), I was happy to eat with a fork (or chopsticks). I’ve had this recipe in my recipe box for years. The recipe is for Beef with Peppers, but this time what I really made was Peppers with Beef. I used up the rest of the CSA peppers and a small Delmonico steak from the Codman Farm Meat CSA. I don’t make this dish often, but when I do, I wonder why? It tastes so good. Maybe it’s the housekeeping involved in stir frying.
Peppers with Beef
(Serves 2)
- 1/2 lb beef, cut beef across grain into thin slices, then cut into pieces 1-1/2″ x 1″
- 4 green and/or red peppers, cut into thin strips, lengthwise
- Oil
Beef Marinade
- 2 Tbsp soy sauce
- 1 Tbsp sake (rice wine)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 Tbsp water
Minced Seasonings:
- 1 Tbsp minced scallions
- 1 Tbsp minced fresh ginger
- 1 Tbsp minced garlic
Oyster Sauce:
- 3 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp sake (rice wine)
- 1 tsp sugar
- 1 tsp sesame oil
- 6 Tbsp water
- 2 tsp cornstarch
Place pieces of meat in a bowl with Beef Marinade. Toss to coat. Let it sit while you cut up the peppers, mince the seasonings, and mix up the Oyster Sauce.
Heat oil in a large skillet. Add beef slices and fry, stirring constantly, until meat changes color. (There will be extra marinade in the bowl. Just cook the meat.) Remove meat and drain.
Reheat skillet with 3 Tbsp oil. Add minced seasonings and stir fry unitl fragrant, about 15 seconds. Add peppers, and stir fry about 2 minutes, over high heat. Add oyster sauce mixture and heat until thickened. Add meat and toss to coat. Serve over rice.
(You could add more meat and peppers to feed more people.)
Here’s the end result:
A Plateful of Happiness 