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post #161 of 384
Ok, here's hoping someone can help me. This is what we got in our CSA. I have no clue how to cook the items in red (I'm putting the whole list so that maybe y'all can think of ways to use up the odd ones with those).

Bunch of beets
About a dozen new potatoes
Huge head of leaf lettuce (will get used as salad, but there's a ton)
Fennel (1)
Squash blossoms (about a sandwich bag worth)
Yellow crookneck squash (
1)
Cucumber (1)
Zucchini (1)
Huge overgrown scallion/onion (1)
Large bunch of chard
Large bunch of parsley
1 lb raw milk cheddar (some will be used tonight for mac 'n cheese, though)
1 lb chevre

My pantry has just about every staple you can think of (rices, pastas, seasonings, milk, eggs, potatoes, onions, beans, etc), so, hit me with ideas.

FTR, I HATE the taste of licorice/anise, so, if you can find a way to somewhat disguise the fennel, that'd be awesome
post #162 of 384
Just got up from the table from a hamburger supper. I made the buns late this afternoon. I don't have a special pan, and I didn't do anything different to the tops. Just whipped up a batch of yeast dough, let it rise for a bit, shaped it into hamburger buns (making them flatter and bigger around than regular rolls), let rise again, then baked. Delicious!

The speedy yeast dough I use is great for all kinds of things when I'm in a hurry. The recipe:
Combine:
5 c. flour (used half whole wheat)
2 t. salt
2 t. sugar (honey)
2 T. quick yeast
Mix in:
2 c. warm water (120F or so)
2 T. oil
Knead for a couple minutes. Let rest in greased bowl about 20 minutes. Shape into loaf, rolls, whatever, place on greased cookie sheet or in bread tins (depending on shape of bread you are making), and let rise again 20 about 20 minutes. Bake at 350 until golden brown (buns took about 20 minutes).

Works for cinnamon buns, loaves of bread, buns, on a pizza sheet.
post #163 of 384
Quote:
Originally Posted by mommajb View Post
from a lurker...

out of stock hamburger bun pan

and

hot dog bun pan

The prices may not be thrifty but they do exist.
You can sometimes find them on eBay, too.
post #164 of 384
Quote:
Originally Posted by katheek77 View Post
Ok, here's hoping someone can help me. This is what we got in our CSA. I have no clue how to cook the items in red (I'm putting the whole list so that maybe y'all can think of ways to use up the odd ones with those).

Bunch of beets
About a dozen new potatoes
Huge head of leaf lettuce (will get used as salad, but there's a ton)
Fennel (1)
Squash blossoms (about a sandwich bag worth)
Yellow crookneck squash (
1)
Cucumber (1)
Zucchini (1)
Huge overgrown scallion/onion (1)
Large bunch of chard
Large bunch of parsley
1 lb raw milk cheddar (some will be used tonight for mac 'n cheese, though)
1 lb chevre

My pantry has just about every staple you can think of (rices, pastas, seasonings, milk, eggs, potatoes, onions, beans, etc), so, hit me with ideas.

FTR, I HATE the taste of licorice/anise, so, if you can find a way to somewhat disguise the fennel, that'd be awesome
You can use yellow crookneck sqush just like zucchini. I often get both and mix the two together in whatever I'm making.

For squash blossoms:
I have a recipe for a zucchini flower frittata that I've been thinking of making:
arrange flowers evenly in pan. Add eggs (whisked together). Sprinkle with 1/4 cup of oregano, 1/3 cup ricotta salata or mild feta and 1/4 cup parmesan. Bake until set.

Or here's a recipe for a squash blossom filling for quesadillas:
squash blossom quesadillas

or one for stuffed squash blossoms
post #165 of 384
Squash blossoms... bread them and shallow fry them. They are delicious this way.

For fennel, it can go in a lot of different italian dishes. If you google fennel dishes, you'll find a bunch of great recipes on the internet.
post #166 of 384
Thread Starter 
Ugh never could find anything to do w the fennel for the exact reasons! I usually passed it on.
post #167 of 384
I have a ton of basil in our little garden! Anyone have any good recipes?

One tomato sauce I make uses it and it's really easy.

1 28oz can diced tomatoes
1 28oz can crushed tomatoes
4 cloves garlic, minced
1 t red pepper flakes
1-2 T olive oil
handful basil, cut into strips

heat oil, add garlic and pepper flakes, lightly brown garlic
add tomatoes and simmer 10 min or until your pasta is ready (i sometimes leave mine on the stove longer)
add basil
add pasta to sauce and cook a min or 2 longer
I also like to add some diced fresh mozzarella - it gets really stringy and good!

(the recipe is adapted from martha stewart's pasta 101)
post #168 of 384
I like fennel in a veggie soup w/

diced carrots
diced onion and/or leek
dice the fennel bulb
fresh parsley
white beans
chicken if you have/eat it
drained canned tomatoes
sea salt
freshly ground pepper
chix or veggie stock

I also used it in a mock chix salad with nuts and herbs and onions and celery, but it might be too obvious in that recipe.
post #169 of 384
Alright, I know that I have seen this on here somewhere before(not this thread, but on MDC). A recipe for onion soup mixes, like Lipton only homemade. Anyone?? I like to use it when I make a roast in the crock pot.
post #170 of 384
Quote:
Originally Posted by Norasmomma View Post
Alright, I know that I have seen this on here somewhere before(not this thread, but on MDC). A recipe for onion soup mixes, like Lipton only homemade. Anyone?? I like to use it when I make a roast in the crock pot.
8 t. dried, minced onion
1t. onion powder
4 t. beef bouillon
1/4 t. celery salt

OR

3/4 c. dry, minced onion
1/3 c. beef bouillon
4 t. onion powder
1/4 t. crushed celery seed
1/4 c. sugar

I can't remember which one I liked better. I put mine in my meat loaf. HTH!
post #171 of 384
Thanks velochic, that's what I needed.
post #172 of 384
Yay! I just made broth last night. I cooked a whole chix for another meal and took the bones and made broth. I love it when I get something like that done. I love it even more when I use it and know it was homemade! :
post #173 of 384
Quote:
Originally Posted by monica3674 View Post
I have a ton of basil in our little garden! Anyone have any good recipes?)
I like this sandwich in an insane way

some kind of crusty/flavorful bread depending on whether it's tea, brunch, lunch or dinner -- raisin nut, ciabatta, whatever you like. Slice the loaf the long way into thin slices just like sandwich slices, just horizontally, if you're making this into mini-sandwiches b/c it minimizes crust and makes slicing easier

smoked turkey if you're omni, some smoky spread or field grain "meat" slices or something if you're veg*n

cream cheese or Tofutti cream cheezzzzzze stuff whipped with a few sliced scallions

fresh basil leaves

cracked black pepper

layer the turkey/smoky veg stuff, cream cheese, and fresh basil leaves, then grind pepper over it. Top with another slice of bread and then slice into sandwiches small or average

You can also use the basil with Dijon whipped into butter, in salsa verde, in salad dressings. I have some more recipes for the above, so if you would like one/some, let me know!

I'm braving pizza crust today, so wish me luck! Do you all prebake the crust for a few minutes before topping?
post #174 of 384
I usually do par-bake my crust then coat a little olive oil on it, that way it stays nice and crisp.
post #175 of 384
Re: yellow squash

One of my very favorite soups uses yellow squash--the Golden Cheddar cheese soup from the Moosewood Cooks at home cookbook. (You also need potatoes, carrot, onions, milk, cheddar cheese and the spice turmeric and that 's about it.) I can find the recipe if you are interested. It's delicious.

You could saute the squash with some other veggies like onions and mushrooms in olive oil with some minced garlic and salt and pepper. Maybe sprinkle on some parmesan cheese at the end.

We also toss sliced squash with some peeled garlic cloves and a few other veggies and some olive oil, thyme (or other herb), salt and pepper and grill in one of those metal baskets on the grill. About 15-20 mins, depending on how you like your veggies cooked.

I have done roasted root vegetables in the oven and used fennel, carrots, and potatoes. Not sure how to avoid the fennel-y flavor, though.
post #176 of 384
Regarding basil:

Peach, mozz cheese and basil salad-mmmm

cut up chunks of peach, add chunks of mozz (I've also used cut up string cheese), chopped basil, drizzle with EVOO, salt and pepper, stir
post #177 of 384
Any tips for making pizza crust to use the next day? I have a recipe I like, can I make it tonight and store it in the fridge overnight after the rise?

In that same vein, tips for freezing the crust dough? I tried it once and put it in baggies that were too small once the dough froze and expanded and the dough wasn't as good as it is fresh.

For basil, I like to make a simple pasta dish: Brown a couple cloves of garlic in some olive oil and then add a 28 oz can of tomatoes and simmer for 10 minutes or so to thicken a little bit. Take off heat and stir in about 1/2 cup for chopped basil. Then you mix the sauce with about a pound of pasta cooked and then put half the pasta in a 9x13 pan and then put some mozzarella and parmesan cheeses and repeat the pasta and the cheeses again. Bake for 15 minutes or so to melt and brown the cheese. Super simple, but soooo good.
post #178 of 384
:no[QUOTE=nadia105;11674459]Any tips for making pizza crust to use the next day? I have a recipe I like, can I make it tonight and store it in the fridge overnight after the rise?

In that same vein, tips for freezing the crust dough? I tried it once and put it in baggies that were too small once the dough froze and expanded and the dough wasn't as good as it is fresh.

For basil, I like to make a simple pasta dish: Brown a couple cloves of garlic in some olive oil and then add a 28 oz can of tomatoes and simmer for 10 minutes or so to thicken a little bit. Take off heat and stir in about 1/2 cup for chopped basil. Then you mix the sauce with about a pound of pasta cooked and then put half the pasta in a 9x13 pan and then put some mozzarella and parmesan cheeses and repeat the pasta and the cheeses again. Bake for 15 minutes or so to melt and brown the cheese. Super simple, but soooo good.[/QUOTE
: Yes on the dough info please. And thank you.
post #179 of 384
Thread Starter 
I am making pizza tonight. Toppings are: cheese and sauce for Liz and Maggie,

ours:

dried figs, blue cheese and prussiotto

'and

fontenalla and zella cheeses cooked and then
topped w fresh prossuitto and arugula. Yum.
post #180 of 384
Thanks for the suggestions for the veggies. I did the squash blossoms up with a chevre stuffing and tempura batter. DD and I loved them, DH "I only eat meat and mashed potatoes" not so much.

I found a carmelized fennel recipe which purports to disguise the taste, so, I'll do that up tomorrow. If the fennel tastes ok, I'm adding it to our pizza tomorrow night (pizza got pushed back).

As for basil, I'm surprised nobody's suggested pesto. There are tons of recipes out there, AND you can easily freeze it.
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