Farmer's Market Finds

Hey! It's been a while hasn't it?  I'm smack dab in the middle of transition stage right now, but I'm back for a little bit.  Endings, beginnings, life is so full of changes and transitions.  Anyway, blogging just didn't seem to fit in the puzzle over the past few weeks.   I'm honestly not sure where my blogging will go from here.  The posts certainly won't be as frequent, but I don't quite want to stop all together either.

Oh, and I've been stress-baking a lot lately.  You know, when you have a million things to do and somehow end up doing none of them but just bake cookies instead.  Yeah, that kind of baking.

A few of those...occurrences, were captured on camera, but most were the non-recorded throw in some of this and that type thing.  I will have a few recipes for you in the near future, but for today we'll just go with some (rather careless) snapshots of this weekend's Farmer's Market Finds.  One of these days I'll bring my camera to the market instead of taking pictures of wilted produce that's sat in a hot car for an hour.  One of these days, but not today. 

Fresh green beans, which I prefer to eat raw.  Is that weird?  Whatever, that's just what my family does. 

Zucchini and yellow summer squash at 50 cents a piece.

I fell for this Swiss Chard at only $1 a bunch.  I wasn't really sure how I was going to use it, but the vibrant pink stalks were so pretty.

Mmmm, fresh basil smells so good.  Again, only $1 for a large bunch...much cheaper and more efficient than the $4+ plants I can only keep alive long enough to grow 6 leaves.

Crunchy cucumbers.  I made a batch of pickles yesterday, but really I just prefer to munch on the raw cucumbers.  One day I will like pickles, especially if I keep making them.  

This Russian Kale came from the garden of a generous friend.  She also shared her sweet corn and tomatoes.  Thanks!

Everything  but the green beans and cucumbers went into a super tasty quinoa dish based off of these Farmer's Market Skillet and Easy Summer Quinoa recipes from Iowa Girl Eats.  I've made this twice in the past two days and both times I inhaled it quicker than the click of a camera.  Don't skip the honey-lemon dressing.  Fresh basil is also a must.  And now that we've eaten our vegetables, I'd say it's time for some baked goods.  Cookies are coming up next.  

Food for Thought: "I have loved you, my people, with an everlasting love. With an unfailing love I have drawn you to myself." -Jeremiah 3:31 (NLT)

Tuesday's Twist: Easier Stuffed Cabbage Rolls

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

Stuffing and rolling something like a tortilla is one thing, but the extra step of boiling an entire head of cabbage just to get the outer leaves doesn't rate very high on my to-do list.  In fact, it rates so low that I've never actually made cabbage rolls by this method.  Instead of boiling a huge pot of water I tried a hassle-free freezer method.  Freezing and then thawing the leaves makes them soft enough for rolling.  (Please note I'm resisting the urge to explain the science principles at work here. You're welcome.)

You can pop the entire head of cabbage into the freezer, or if this weather keeps up just leave the grocery bag in your car.  (Kidding, but ugh I am so ready for spring...)  If you want to use the center of the head in another recipe then just freeze the outer leaves.  Allow a longer freezing and thawing time if using the entire head.

Random Recipe Wednesday: Sweet Potato Dal

Overkill can kind of ruin a thing for you.  For example, I don't think I'll ever eat another orange-pineapple sandwich cookie in my life.  We must have had those every single day on a family camping trip.  Don't get me wrong, I was obsessed with them at first, but after a 2-3 week road trip I'd had my fill of orange-pineapple sandwich cookies for life.

I almost did the same thing with this lentil and sweet potato dish.  The first time I ate a bowlful I knew I wanted the recipe.  When I was back in my own kitchen I made it so many times over the next few months that I thought I'd never swallow another spoonful.  Wrong.  It's been several years, so I decided to pull out the recipe again.  Nope, definitely not sick of this anymore.  I'm not quite as obsessed with it as I was the first go-round, but it sure hit the spot.  Fragrant and filling, a warm bowlful will leave you feeling satisfied but not overly stuffed.  Sometimes I get so lost in all things chocolate, peanut butter and baked that I forget how much I enjoy something savory from the stove-top.

Tuesday's Twist: Sweet Potato and Squash Soup with Citrus and Sage

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

The great debate over creamy vs. crunchy peanut butter is a cousin to the soup conundrum.  Generally I prefer a chunky soup with a variety of textures, but one sip of this silky smooth soup and had me swooning for another spoonful.  Now that I've mentioned peanut butter and used far too much alliteration let's begin.  I'll start by warning you that I was in a terribly indecisive mood while planning this pot of winter warmth.  You know, the kind of mood where I just want to add everything instead of keeping it simple.  Yeah, too many options and I get carried away.

A spoonful of creamy velvet was the one thing I was sure about here.  But our soup must be silky soft without using heavy cream.  Enter two secret ingredients, cauliflower and Greek yogurt.  After making a version of this cream-free cream of mushroom soup, I was sold on using cauliflower and Greek yogurt for a thick and creamy, ultra-smooth soup with extra protein but without the fat.  Lately there's been multiple versions of baked potato soup using the cauliflower trick for low-carb creaminess.  If it works with potato soup, why not sweet potato?

Random Wednesday: Kitchen Commotion

I'm still not feeling up for our usual Weird Recipe Wednesday, so you're just going to get some random bites of what I've been up to in the kitchen and such.  More likely than not, weird will be involved after all.


1.  Grapefruit: I've eaten more grapefruit over the past few months than in my entire life.  Somehow I just can't seem to get enough of the tart, juicy citrus flavor.  I usually just eat them plain, not even with sugar, but I wanted to try broiling one just this once.  The heat from the broiler was nice, but I'm not really into warm grapefruit.  Or waiting an extra 10 whole minutes for breakfast.  What's your favorite way to eat grapefruit?

2. I can now say I've grilled quail breast outside in the middle of winter.  Oh the things I learn at work.  Food-safe rubber gloves are not as warm as mittens.  A winter coat with long sleeves is not helpful when reaching into a tub of marinating quail breasts and trying to get them on the grill as quickly as possible before you freeze.

3. Last Saturday I made these  peanut butter chocolate chip cookies.  Yum.  Thanks to Madison for the suggestion and Amber for the recipe.

4. "Tastes like beef" is the new "tastes like chicken."  I made a version of this slow cooker Honey-Sesame Chicken and my family couldn't believe it was chicken.  Between the dark sauce and the fact that the chicken was shredded, they all thought it was beef roast.  Weird.  I used an extra dark, mushroom-flavored soy sauce, added ginger and sesame oil and sprinkled cashews over the top before serving. (plus a few other changes I can't remember off-hand)

5.  After spending 8 hours in the kitchen at work you would think the last thing I would want to do when I get home is play in the kitchen.  Wrong.  I start making Homemade Yellow Cake Mix within minutes of walking in the door.  I'm hoping to try a browned butter version next.

Food for Thought: "Have regular hours for work and play; make each day both useful and pleasant, and prove that you understand the use of time by employing it well. Then youth will be delightful, old age will bring few regrets, and life will become a beautiful success." -Louisa May Alcott 

Tuesday's Twist: Lemon-Ginger Quinoa Soup

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

 My hands are always cold, always.  Whenever I shake hands with someone there is an 85% chance they will comment on how cold my hands are.  This is followed by a 15% chance that they will continue to hold my hands for an awkwardly long time attempting to warm them up.  Not my thing.  Clearly you're telling me I must make hot bowls of soup more often to warm up those chilly hands.  I like the way you think.

Tuesday's Twist: Lemon-Basil Lentil Soup

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

Chilly winter days call for soup.  Fun bowls and spoons definitely help chase away the winter blues.  The bowl was a Christmas gift from my mom.  It was handmade for the Empty Bowls project to help fight hunger.  After a simple meal of bread and soup participants take home an empty, handcrafted bowl as a reminder of the all the hunger and empty bowls around the world.  The hand-carved wooden spoon stands up on its own and is nothing short of amazing.

Weird Recipe Wednesday: Veggie Noodles with Citrusy Dill Dressing

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

I've tried on more than one occasion to convince myself I like spaghetti squash. It's okay sometimes (despite this adventure), but I'm just not that into it.  It certainly doesn't taste like spaghetti, but then again, I've never been into spaghetti either.  I wouldn't eat anything tomato-based growing up, including spaghetti, lasagna or ketchup.  Thank goodness I grew out of that phase.  However, I'm still not a huge pasta eater.   Vegetables, on the other hand, I will gobble up like there's no tomorrow (you know, to balance all the cookies, peanut butter and chocolate).

Weird Recipe Wednesday: Nutty Orange Harvest Soup

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

This orange soup has such a smattering of weird ingredients I wasn't sure if I wanted to post it.  I debated back and forth, snapped a few pictures just in case and finally decided to just go with it.  I've seen orange fall soups popping up everywhere on the blogosphere lately and decided this might not be way too wired after all.  And even if it is, that's exactly what Weird Recipe Wednesday is all about. Since it's Halloween, it seems like as good a time as any for a slightly strange bowl or orange liquid.  Annnnd now that I've hesitated and stalled a little longer I suppose we can get to the soup.

Tuesday's Twist: Unsloppy Joe Bowls

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

This fun twist makes your traditional sloppy joe twice as nice.

Fermented Friday: Grilled Mango-Basil Pizza

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

Before the summer's over, you have to try grilling pizza.  I'm not sure how this summer escaped without a pizza on my grill.  Many of you have heard of my grilled pizza incident from several years back and are likely smiling (or groaning) at the thought, but that's another story.  Ask me about it sometime when you're in need of a good laugh.

I've been wanting to make a mango-basil pizza forever and finally got around to it.  It was too hot for the oven, so onto the grill it went.  The combination was superb, but I understand if you're a little hesitant.  Regardless of the toppings you choose, you don't want to miss out on the experience of a grilled pizza.  If you don't have time to make your own dough feel free to pick some up at the store.  The dough recipe I used here needs a little tweaking, so I'll just show you the basics and get you started.

Tuesday's Twist: Waffled French Toast

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

 Forget stirring up drippy batter and watching it ooze out your waffle iron.  Waffles without the work collide with the flavors of French toast in this simple twist.

Fermented Friday: Peanut Sauce Pizza with Beer Chicken, Veggies and Basil

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

I actually had something completely different in the works for today, but I found out the hard way that the spare jar of baking powder was expired.  Of course I used up the last of several other key ingredients at the same time.  After trips to several grocery stores and a few empty shelves, I still didn't have all the ingredients for a second attempt.  With a sore throat and zero energy I decided to save that recipe for another day and go with pizza instead.

Tuesday's Twist: Zucchini Carrot Mushroom Burgers

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

I never intended to post this recipe and it's a bit of a stretch to post it under Tuesday's Twist. But in real life the zucchini and mushrooms in the refrigerator needed to be put to use and I had all the right ingredients without going to back to the store. The recipes I had planned for this week need a little more work and one of the ingredients melted in the car.  All this means you are temporarily being dragged into my quest for a decent homemade veggie burger.  Don't worry, I'll keep most of them to myself (unless my chocolate chips melt into single entity on a weekly basis).

Fermented Friday: Slow Cooker Beer Chicken

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

I planned to share this with you last Friday, but then this happened instead!  Now that the excitement has died down I'll tell you about beer chicken.

Fermented Friday: Beer Mac and Cheese

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

I think it's about time for a recipe using beer.

 Beer Mac and Cheese anyone?

Tofu Tuesday: Breaded Tofu Triangles and Balsamic Ketchup

Tofu Tuesday: a quest for tasty tofu recipes


Oh great, this is only the third Tofu Tuesday and I'm already getting sick of it.  But, seeing as I'm working on patience, I don't have another topic starting with T (yet), and I've got a few more recipes to try, I'll stick with this tofu thing a little longer.  But really, if you have any ideas for a different series please let me know.

Tofu Tuesday: Say Goodbye to Soggy

Tofu Tuesday: a quest for tasty tofu recipes


Just a warning, this one's kind of long.  But stick with me there's a lot to learn and it actually is interesting despite the fact that it's tofu.  Prepare to discover something new.  If nothing else take a look at the pictures and see if you can guess what's going on.


I think what gets me about tofu is the texture.  I'm a texture person and tofu is just so, I don't know, soggy?  It could be I'm buying the wrong kind, not pressing it long enough, or haven't found the right way to prepare it.  While it's not difficult to change the outside texture of the tofu, the center is often still "raw" so to speak.  I don't want to eat a nicely crusted piece of tofu that is still soggy and tofu tasting in the center. I don't want to take a forkful and think, "oh this is just a slab of tofu trying to be something else." No, I want to take a bite and think about the flavors in the dish without even noticing that I'm eating tofu.  This will take some trial and error.  I'm looking for a fail-proof method but also want to try out recipes for different marinades, sauces, coatings etc. As of now, I'm going to try both at once to speed up the process.  I can only take so much tofu.  (Who knows, maybe all these tofu experiments will bring me full circle back to meat.)  I'm also cutting recipes in half so I don't have as many leftovers.  Feel free to double the recipe if you're using the whole block of tofu,  plan to feed a few people or want leftovers.