Frittata with roasted peppers, potatoes and zucchini

Frittata

Making this up on Sunday proved to be very handy — it’s a very busy work week for me with the end of the quarter and school year happening, so I wanted to make sure whatever the main dish was was something I could make and store for a bit in the fridge or freezer. This turned out to be perfect for that, using potatoes, zucchini and parsley from my basket along with some other items. There are a slew of such recipes out there — I ended up using this one, only substituting roasted red peppers for the poblano chiles. Worked my way through a good amount of it already and should polish off the rest tonight or tomorrow.

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A couple of new recipes tried

So a little catching up here — over the weekend, I did something which I thought I had tried before but apparently not, a zucchini, fennel and white bean pasta:

Zucchini, fennel and white bean pasta

Quite delicious — the recipe is here, and as always I removed the salt (seeing as the goat cheese would add enough as it stood).

The other day, wanting something a little lighter, I settled on a snow pea and carrot salad with miso-tamari dressing:

Snow pea and carrot salad with miso-tamari dressing

Now this to me was the real winner, good as the pasta was — a wonderful blend of flavors and textures all around, and a very simple recipe at that. More stuff to come later in the week…

Orzo salad with radish and fennel

Orzo salad

This was kinda nice to find, a good way to use a variety of different things I had around at once. Here’s the recipe — a great dish for the hotter days.

Puree of turnip soup

Puree of turnip soup

Radishes I’m good with but turnips sometimes leave me uninspired. But a scrounge last night turned up this recipe, so a little experimenting later and this was the result, plus another batch for another night. The garnish in this case was some cayenne pepper to add extra bite as well as some roasted seaweed. Not bad, really!

Two recent cooking experiments

Of sorts — the other day, unsure of what to do with a green panther cauliflower I had, I scrounged up this recipe for a spicy/strong cauliflower pasta. Did a couple of adaptations — no anchovies, for a start — but the end result was mighty fine, and really, whatever the sauce/seasonings you want to be is what counts. Going whole wheat with the pasta never hurts either:

Cauliflower pasta

Last night, meantime, having caught up on a variety of work and at a slightly loose end, I wanted to bake something to use up some ingredients and decided to go the savory muffin route. I turned up a recipe for something called fabulous fargozas — and while I suspect the name is some random thing dreamed up by someone, it is pretty nice. Had no mozzarella to hand so the only cheese was the parmesan, but it did work — also used almond milk instead of the real thing:

Fargozas!

Now to ponder what next…

Udon with tofu, bok choy, tomato and more…

Udon with bok choy, tomato, tofu, etc.

It’s been a while — far too long, really! — since I put up something I’ve cooked, and tonight was time to rectify that. Having picked up my latest basket and seen some baby bok choy, I wanted to do something with that, and a scrounge online turned up this really fantastic recipe — seriously, check it all out, lots of photos, plenty of detail, the works.

My big change here was to use udon rather than the thick rice noodle indicated, in that no such noodle as described was available in my local Japanese market (I could have easily have missed it). Other than that I went at it, adjusting portion sizes down for a single-person dish. (I used some minced ginger I had to hand as well rather than julienning, FWIW.)

Quite delicious, very filling — give it a whirl!

White bean fennel soup

White bean and fennel soup

Made this up last week and have been dipping into batches since. Great stuff, and as I love fennel I couldn’t ask for more. The recipe came from one of my CSA mailouts:

• 1 large onion, chopped
• 1 small fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 5 cups reduced sodium chicken broth or vegetable broth
• 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 3 cups shredded fresh spinach

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.