Thursday, August 5, 2010

CSA Week 7 - Too Cool Sides

You can do it. No, I can't. I can hear the argument in my head. I am not one to give up on ideas, but I'm also trying to stay sane.

I had a grandious idea of cooking complex meals from different cookbooks each week using veggies from my CSA. But you know what? I failed. Okay, I didn't fail all together, but I barely made two recipes this week.

How do you stay-at-home-parents with other ambitions do it? I can barely type a word without one of my kids asking for computer time. They don't want to "help" with cooking unless it involves cheese or chocolate. So I end up throwing dinner together, and don't find it all that special. No, I know it's better than what most people eat. But blog-worthy? Nope.

My day off from kids, well you know the rant. Clean, check blog, cook, check Facebook, laundry, check blog, make and cancel appointments, update status, weed the garden, read other blogs, etc. Anyway, I'm still trying, but darn it all I got to were sides this week. Of course we ate "food." Grilled pizza, pasta and meatballs, grilled pizza (cold) and pasta and meatballs (reheated). Even as I blog, I am cooking meat for soft tacos. With instant seasoning mix. Delicious.

Next week will be better (ha!), but for now, here are the two sides that I made. Does that count?

Here they are:

Cucumber Salad
1 or more cukes, peeled and seeded
thin slices red onion,
sungold tomatoes halved
6 basil leaves chopped
handful gorgonzola cheese
dressing (vinegar and oil)

I love the fresh combo of cukes, tomatoes and red onion. But I added a local gorgonzola cheese, Sungold tomatoes and basil. Then I topped it with 2 leftover viniagrettes--a champagne vinegar-garlic dressing and a red wine viniagrette.

Warm Cabbage and Tomatoes
adapted from one of my favorite cookbooks, Marcus Samuelsson's Soul of a New Cuisine

1/2 cup Spiced butter (great recipe at 101 Cookbooks)
1/2 head cabbage
1 red onion, sliced
4 tomatoes
2 garlic cloves
1 tbsp mustard seed
1 tsp ground turmeric
1 tsp Berbere (try this one from FatfreeVegan)or chili powder
1/2 tsp cardamon
1 tbsp fresh grated ginger

Sautee cabbage and onions until soft, add garlic and tomatoes and spices and cook another 10 minutes until all flavors are blended. Yum!


I.M. said...

You're salads look delicious and you're juggling very well. I remember what is was like have a house full of youngsters. You can barely find time to breathe. Good job.

Fresh Local and Best said...

I honestly don't know how parents do it. There's always something that needs to be taken care of, and there are very few good short cuts. Being a good parent is the hardest job in the world I imagine.

I think you did a great job on these salads! I adore berbere spices with cabbage, simple and delicious!