Summer Bounty with Lentils Salad

All at once is how it goes. The garden is all star fantastic and just won't quit.  I find myself picking 4-6 cucumbers and the same in squash every morning. The tomatoes plant are a freaking jungle and there are so so so many tomatoes, all just about to ripen. The kale is doing it's thing, growing big and green and I pick a few handfuls a day. And then there are all the beets and carrots and cabbage,chard, and kidney beans. It's big, and prolific and amazing. I am much proud of myself for growing a shit load of awesomeness.

And then there is the farm share. I get all my garden stuff times 10. Tomatoes, cucumbers, zucchini, kale. Not to mention the corn, onion, carrots, and herbs and all the flowers. The food keeps on coming.  I live in a house, with a big kitchen, with lots of counter and a full sized fridge, yet I still don't have a place for it all. The squash overflow has now made it's way to the dinning room. But I am not complaining.

The new rule that I have instated in the house. Every meal must contain at least two tomatoes, a cucumber, and some kale. Want a snack, grab a zucchini. You thirsty? well eat a cucumber. No joke. I get a little stressed out about how much food is around that needs to be eaten or canned, but that is good stress. I am on the lookout for a chest freezer to help with the stress. I promised myself that I would have one by now so I need to get on that asap.

Summer harvest. This is the time of year that I gain a few pounds. It's a zucchini tomato belly for sure.

And this salad. I am a huge fan of the B.A.S (big ass salad). A big ass bowl of all the goodness from farm and garden plus some lentil protein and a little good avocado fat. Fresh and clean and delicious. Makes you feel all good when you eat it.  So go for it. Eat yourself a B.A.S. you wont regret it.

The stuff. Cucumbers (that is a white cucumber and it's really tasty) tomatoes, some kale, parsley, and cilantro. Also need some onion, cooked lentils, and at least half an avocado. Salt. pepper, and red wine vinegar for the finish.

Kale. parsley, and cilantro get a good rough chop and then tossed into a big ass bowl.

Cucumber, onion, and tomatoes get their turn next and chopped into mouth sized pieces. Into the bowl as well.

Top it all with cooked lentil, some avocado, and a glug glug of vinegar. Season with salt and pepper.

Toss it all around.

Now all you need is a fork.

All the summertime in a bowl. Here's to summer bellies!

-C

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Summer Bounty with Lentils Salad

• 2 cucumbers
• 2 small or 1 large tomato
• 1/2 of an onion
• 1 cup cooked lentil
• 1/2 an avocado
• 3-4 large kale leaves
• handful fresh cilantro
• handful fresh parsley
• red wine vinegar
• salt and pepper

First off, grab a really big bowl. Take herbs and kale and chop into small pieces. Place in bowl. Next dice up you onion, tomato, and cucumbers into mouth sized pieces and toss those into bowl. Dump the cooked lentils on top of that and dice the avocado (I used half but you can use whole one) into little pieces and through that on too. Sprinkle with a pinch of salt and pepper and a glug (about a table spoon or two) of vinegar.

Now mix until all combines. Taste and if needed, add more salt, pepper, and/or vinegar.

Now its done. Grab a fork and eat to your face.

Lemon Pepper Tofu

I feel like tofu sometimes get a bad rap. I don't think that anyone in my family (or most of them) would willingly eat tofu even though they have no clue what it tastes like. They say they don't like it but that's bullshit because they have just never tried it.  They all just think that only crunchy hippies are allowed to eat it or if they do eat it, they will turn into a crunchy hippie. Either way, they are butt heads and are missing out.  I think one of the big reasons some people don't like it is that they think tofu is suppose to be a meat replacement. That is wrong. Tofu is tofu(which is soy) and is not trying to be meat.

In our house we eat tofu a couple times a week. Sometimes as a main meal or sometimes in soups or bread or pie, or where ever I feel like I want it, but mostly just a quick sear and into the belly it goes. There are so many ways to prepare and flavor it but honesty, more times then not, my go to is simple. Lemon, pepper, salt. It's quick, easy, super tasty, goes with everything and I always have the ingredients.

So to all those who think tofu is gross, I say, try it or if you have really tried it, try it again. And then if you still think it's gross, well ok then.  And to all those who like tofu, you will like this.  And you are cool.

The stuff. Extra firm tofu, a couple small lemons, salt, pepper, and some olive oil.

Fist off, cut up tofu. I like to cut in talk, then into fourths, thne into squares and those square into little triangles.  But you can cut it into strips or square... whatever you like, just make sure that each piece isn't more then 1/2 inch thick.

Once cut up, place the tofu onto a clean dry towel, cover with another towel, and press, trying to remove as much liquid as you can without tuning tofu into mush. I will usually let the tofu sit on out on the counter like this for a little while,

Once you are ready for cooking, preheat a skillet with a drizzle of olive oil and optional, preheat the oven. Mix together the salt ans pepper then sprinkle both sides of the tofu with it.

Zest lemons and cut in half so they are ready to juice.

Place tofu pieces into hot skillet, single layer and squeeze some lemon all over. Sear the tofu until the bottoms are a nice deep brown.  Flip and repeat, adding more lemon juice.

Once the tofu is cooked both sides, sprinkle with the lemon zest. Now here is a personal preference. I like my tofu a bit more on the cooked side so I slide the skillet of tofu into the oven for 10 minutes or so. The mr like it just as it is. So either way. I say try it before the oven and stick it in if you think it needs to cook more.

And it's done.

Tofu with a side of broccoli. Not a bad dinner, not bad at all.

-C

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Lemon Pepper Tofu

serves 2-3

• 1 package extra firm tofu
• 2 small lemons
• 1 1/2 teaspoons salt (or more to taste)
• 1 tablespoon crushed pepper
• olive oil

Remove tofu from package and cut in half. Cut each half into fourths then cut each forth into square then each square in half diagonally. Or cut tofu into whatever shape and thickness you like, just don't make the pieces to small or more then 1/2 inch thick. Once cut, place on to a clean dry towel and cover, pressing gently to remove as much excess water without squishing it.

*Preheat oven to 400 (Option. See below)

Mix together the salt and pepper then start to preheat an oven safe skillet on medium high heat with a drizzle of olive oil. Zest the lemons and cut in half.. Once the skillet is hot, sprinkle the tofu, front and back, with the salt and pepper mixture. Place half the tofu(if you pan is not big enough, cook in 2 batches) into hot pan and squeeze the juice of a lemon (or half a lemon if doing batches) on top. Let tofu cook until the bottom is a nice deep brown. Flip all the pieces , add the juice of other lemon(or half a lemon if doing batches) and cook until the bottom is a deep brown. Once cooked, sprinkle the tofu with the zest of the lemon.

*Option. After I cook the tofu on the stove top, I usually stick the tofu, (in the skillet)  into a hot oven for 10-15 minutes to give it more of a hearty texture. The mr prefers the tofu much softer so I will skip this step for him.

Serve right away with some broccoli, rice, or whatever floats your boat.

Creamy Parsnip Split Pea Soup

I've gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.

Sometimes I'll make soup and it's just good soup.  Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.

Soup that warms you up from the inside out and leaves you happy and full.

Split pea for life!

The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.

Chop the veggies. Smaller chunks are good, but don't worry to much, it's all getting blended up anyway.

Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.

Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.

Peas are soft, veggies are cooked and now soup is almost ready to go.

Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).

And that is it.

You know what to do from here.

Soup time!

Stay warm and have a great weekend.

-C

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Creamy Parsnip Split Pea Soup

makes a large pot of soup that will feed 4-6

• 1 pound dried split peas
• 1 medium yellow onion
• 1 large carrot
• 1 pound (about 4-5) parsnips
• 2 tablespoons Italian seasoning*
• 2 teaspoons ground ginger
• 2 bay leaves
• salt and pepper
• water

*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.

Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.

Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.

Dill Pickle French Fries

I am finally getting to the point in the kitchen that I have stuff for food other then lentils and carrots. Slowly I am restocking all the food and spices that I have let myself run out of when we started the moving out process. It has been a great purge, especially for all of my spices, which I have (or had) so many of and some where maybe not as fresh as they should be. Slowly I have been dumping those not so fresh spices into the crock pot with beans and replacing with freshy fresh ones.

The other day I did a spice run at the coop. Bulk spices are the way to go but sometime I can get a little out of hand. A pinch of this, a cup of that. I want them all, but I was pretty good. Just a few for now, and nothing to crazy.  One that I did get was dill, lots and lot of freshly dried dill (I might have gone a little overboard with the amount I bought. I guess I was worried I might run out of dill, but its ok, I will for sure use it.). What to do with dill? Well toss pretty much anything with some dill and vinegar and you got yourself a dill pickle of sorts which is great.  I just so happen to have a pickle craving and not a pickle in the house so me and my abundance of dill went and pickled potatoes to make french fries. And I must say, these fries are freaking amazing.  Everything fantastic about dill pickles and french fries all in one. Baked because I don't fry things, and not at all french. These fries are just what I needed to hit my dill pickle craving and use up some of my abundance of dill.

Here's to the pickle fries. Mouth puckering goodness!

The stuff. A few russet potatoes and some vinegar. Salt, pepper, garlic powder, onion powder, and dill are the spices to use. And olive oil, which is not pictured but necessary.

First off, cut up the potatoes into fries. Cutthe potato in half, then cut that half in half, then each half of half into strips... easy easy. Toss the now fries into a big bowl of cold water as you go. (It removes some of the starch so your fries are not soggy)

Stain the starchy water from the bowl then dump the vinegar in with the potatoes, tossing as you go. And now you wait. Stick the potatoes into the fridge for about 1/2 hour to an hour, tossing the them around ever 10 minutes or so. (the longer they are in there, the more vinegar they will absorb)

Now preheat. Strain the vinegar out of bowl, drizzle potatoes with olive oil and toss until evenly coasted then sprinkle on the spices.

Pretty potatoes, looking good enough to eat(but don't eat raw potatoes, that is gross and will make you sick)

Single layer on a baking sheet, ready for the oven.

Baked until golden crispy and nice. Didn't even wait for a plate, just some mustard and off we go.

Dill pickle french fries. So good.

Bye

-C

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Dill Pickle French Fries

should serve 2 people

• 3 Russet Potatoes
• 1/4 cup white vinegar
• 2 teaspoons dill
• 1 tablespoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• i teaspoon pepper
• 2-3 tablespoons olive oil

Rinse potatoes then cut lengthwise into 4 equal pieces. Then cut each slice into long strips about 1/2 inch . Place the cut potato into a bowl of cold water and toss them around to remove a bit of the starch. Drain the water then dump the vinegar onto the potato and toss around. Let sit for 30- 60 minutes in the fridge, tossing ever 10 minutes or so.

Preheat oven to 400.

Once the oven is hot, pour off the vinegar from the potatoes (can be reserved for cleaning) Drizzle the potatoes with olive oil, making sure they are evenly coated, then mix all the spices together and sprinkle all over potatoes. Place coated fries single layer on a baking sheet and into the oven they go. Bake for about 45 minutes flipping after about 25. Fries are done when they are golden brown and crispy.

Serve with ketchup, mustard or whatever you like on fries or pickles.

Lime Broccoli Cabbage and Black Bean Salad

A few weeks ago the mr and I were standing at the check out line at the grocery store when up behind us comes Shannon (sister of mine) which was really weird because I was just saying how I felt like I was going to see her there. (Sister ESP) Of course we just started talking and stopped paying attention. (handed over the bags and wallets to the mr) She was telling me about the party she was going to and the salad she was really excited to go home and make for that party. (like as excited I as I get when I talk about salad, but maybe she was more excited about the party, hard to tell)  The lady cashier rang us through while the mr was kind enough to bag and pay, then rang Shannon through, which the mr was also kind enough to bag and pay(using her card). We chatted a bit more, walked our separate ways and moseyed on home. When we got there, I started putting our groceries away and there it was, a bag of Shannon's groceries, the stuff for the salad she was going to make for her party. Oops. So the mr called her up and told her, was willing to drive all the way back to her house right then and there in the snow to bring it to her no problem, but she just laughed and said no. She would just make something else. All she wanted was for us to eat it, or better yet, make the salad she was going to make and then eat it.  And that is what I did, or at least I think I did. I used the cabbage, limes, and broccoli that she bought, some black beans I had,  chopped and tossed and ate. Not sure if it is exactly what she as describing, but it's good.

Thanks Shannon for the bag of groceries, sorry we stole it. I owe you a salad.

The stuff. Some red cabbage, a broccoli crown, black beans (rinsed ans drained) a lime, and salt.

Cabbage gets shredded and broccoli gets chopped into small little pieces.

Chopped veggies, beans, lime juice and salt go into a big bowl.

Tossed. Now it may look done, but what this salad really needs is time to let the lime juice do it's work. Let the salad sit for at least 30 minutes, but heck, if you make this a few hours, if not even a day ahead, well it's only going to taste that much better.

And after the wait, eat it.

This salad makes for a great light Lunch or a pre-dinner (the small meal you eat before dinner, that's a thing right?)

Enjoy your weekend.

-C

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Lime Broccoli Cabbage and Black Bean Salad

serves 4-6

• 2 cups cooked or 1 can of black beans, rinsed and drained
• Half of a small head of red cabbage
• 1 large broccoli crown
• 1 or 2 juicy limes
• a good pinch of salt

Finely shred the cabbage and small chop the broccoli. (stem and all) Dump the veggies into a bowl and sprinkle with salt. Mix in the drained black beans and toss with the juice of the lime. Let sit for at least 30 minutes. This salad taste good just made but only gets better with time, like if you can make it a few hours, if not a day ahead, go for it. When you are ready to eat. well eat it.  Add more salt if needed, more lime juice if you want, maybe a pinch or two of pepper.