Pasnips and Carrot Puree - Thank you Martha

Yesssssssss, I used all my CSA parsnip and carrot allotment this week.  Thanks to this recipe from Martha Stewart:

http://www.marthastewart.com/recipe/carrot-and-parsnip-puree

I followed this loosely, used a whole large onion, etc.  it was yummy.


I served some reconstituted pork left-overs (briefly pan fried in evoo) with a dollop of left-over green garlic sauce from my earlier post.

Cream and all things related

As I've made clear in posts before, I have an (un)healthy appreciation for dairy products and particularly cream.  Child #1 has been identified as having a dairy "allergy" but seems not to actually react but I have messed around with removing it and using substitutions - the inspiration for my poll.

He prefers Hemp milk so far but we've used them all.

However, I developed a fixation on creams and their many forms when visiting relatives in the UK.  Yesterday I impulsively picked up a can of Nestle table cream at an asian food market.  In looking up what exactly one can do with "table cream" I found this little gem of a webpage:

http://www.foodsubs.com/Dairyoth.html

It is basic info I was lacking on the creams available.  Love it.

Savory smoked chicken and spinach crepes with creamy green garlic sauce

Kitchen guest performer Husband made the crepes, I have had incredibly bad luck with those suckers but he seems to have it under control.

We stuffed them with pulled smoked chicken, sauteed in garlic and evoo spinach and drizzled a creamy sauce over.

Sauce:
1/3 cup cream cheese
1/3 cup sour cream
4 green onions
1 green garlic
1 generous sprinkle of garlic salt

food processor.

You'd think I'd call it creamy green onion sauce, but that green garlic really packs a punch and nearly brought the sting to a "too spicy!" level for the kids.

Served steamed broccoli with my new chef basket, woohoo!  Kids declared it the best meal ever.  For real.

Fish Tacos with red cabbage and lime and green onion sour cream sauce

3 Tilapia fillets, baked at 400 for about 20 minutes or less, flipping over half way through

Separate fish with fork in baking dish and let sit on stove top as you begin heating the fry pan.

Shredded red cabbage off to side in a dish

Oil fry pan, place one tortilla (we used flour just cause we like em') wait till it starts to puff up

Remove to serving dish, oil side up, place fish flakes, red cabbage fold up and push to side of dish.

repeat with the rest - made 5 large tacos.

Mix sour cream, chopped green onions, lime juice in food processor.  As usual, I find the sauce to be the best part.

I served this with fresh chopped strawberries and some orange slices.

Yay!!!! It's the CSA!!

Prepare for (hopefully) an uptick in posts as my kitchen has been flooded with veggies!  Love to hear your thoughts on leeks and kale.

Garlic Ricotta sauce

I used this on left over tri-tip.  That's my cure-all for left-over meat - a fantastic sauce.  However, this would have been nice tossed with pasta as well.

Roast 5-6 garlic cloves in olive oil
pour the oil and cloves in to a fry pan
add a bit more oil and two stalks of green onions, chopped
sautee for a bit and then add two short pours of veggie broth
simmer for 10 minutes
pour into food processor
add:
about 5 ounces of ricotta (two large spoonfulls)
1/4 cup of feta (that's just what i had left)
squeeze juice of half a small lemon

puree.  add some salt and some more oil to taste and alter the texture as you see fit.  this was easy and could be changed around so much with more adventurous cheese choices.

Curry, damnit all - a plea

I've tried curry twice.  Only in my most recent years with adult taste buds have I developed a taste for it, and even now,  only yellow curry.  There's a reason it's called yellow, I mean besides its color, it is for wusses like me who find candy canes and oranges a bit overwhelming.

Anyway, done right I find yellow curry dishes more soothing than biscuits and gravy.  Not even remotely do I refer to MY yellow curry.

What the hell am I doing wrong?  Many of the recipes online instruct me to use "yellow curry paste" but excuse me for not having that on hand and feeling a little incensed that it is assumed I might not be able to come up with an appetizing curry from the contents of my spice cabinet.

If your answer is in fact "yellow curry paste" please do give me the exact brand name, and I will buy it, because my last two attempts have barely skated by with the generosity of Salt.