It's been a week since I've eaten meat. I'm on a vegetarian kick lately, mostly because it's nearly impossible to get local, organic, grassfed meats in the grocery store in Dubuque, and some of the stuff at the farmer's market is simply too expensive for someone on a budget. It's been a good week and I feel really good without all the animal protein weighing me down. While I'm still not completely dairy free, I've cut down on dairy foods significantly, just for fun (and because I've just finished reading Mark Bittman's Food Matters . ) I'll have a bite of cheese now and then, and I'll never stop dusting my pasta with Parmesan. But I'm off milk, cream, and eggs for the time being. This hernbivorian kick has meant lots of experimentation in the kitchen. Yesterday I made a neat little Thai rice noodle salad, ala Mark Bittman. Today's lunch, leftover Thai noodles and a huge pile of salad greens and tiny green olives, left me feeling...
I've had strep throat for a couple of days and haven't cooked much besides a pot of turkey vegetable soup with Thanksgiving leftovers and a box of mac and cheese (being sick makes me CRAVE comfort foods I ate as a kid). Tonight I was finally feeling well enough to make a real dinner, so I soaked a few chicken drumsticks in buttermilk, breaded them with crushed pretzels, and baked them at high heat for half an hour. Divine oven-fried chicken! But the it was the shredded Brussels sprouts in browned butter that really took the cake. Shredded Brussels Sprouts with Browned Butter and Garlic INGREDIENTS 1 lb. Brussels sprouts, shredded with food processor 3 TBS butter 4 cloves garlic, minced Let the butter slowly brown in a saute pan. Add garlic and sprouts and saute until soft and fragrant. EAT.
I picked up my first half CSA box today....so exciting! I couldn't wait to get home to check out the contents. This year I ordered an every other week half share from Tree of Life Farms and CSA in Cuba City, WI. Their produce always wows me at the Dubuque Farmer's Market, and this week's box was no different. While I have big plans for the head of green cabbage (I'll be eatin' coleslaw for breakfast) the pound of adorable, sweet carrots, and even the bunch of beets (raw beet salad!), I didn't have any ideas for the turnip greens. I'd never eaten them, let alone cooked them before, so I did some research on the interwebs. I found out that turnip greens are very bitter and incredibly healthy, with more nutrition ounce for ounce than kale! I also learned that the traditional Southern cooking method marries turnip greens, salt pork, and rice and beans. Now that was something I could get behind! So I ran to the grocery store, bought me some bacon, shallots, and...
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