Tag Archives: CSA

Easy-peasy French Fries

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Again, the CSA is getting me to think differently – which is a really good thing. It’s part of what I hoped would happen, that I’d branch out and try new foods. Now, it’s not like I’ve never EATEN fries and never MADE fries, but by “made” I can say that I had only ever heated up fries from a bag that came from a freezer. Until now.

To say that this recipe is easy would be an understatement. It’s stupid-easy. It’s “I can’t believe it took me this long to make my own fries” easy. You can make these plain or add your own topping, once the fries are done cooking. We chose to add rosemary and garlic powder to ours, and they were OMNOMNOM good. My next topping will likely be garlic – and I’ll list what needs to be done to make those, too.

Make sure to pick potatoes that are sized to your preferred length of fry. Ours were the CSA potatoes, which were on the small side. They made delightful fries, though I can imagine that people who revel in the longer fries might have wished for bigger ‘taters.

Updated on October 9, 2011 to add: Note that I recommend using olive oil. If you want your fries to have a more conventional taste, go with vegetable oil instead. After a lower-than-anticipated acceptance rate from the little people of the house, I made a small batch with vegetable oil instead. Presto-change-o…they love ’em!

Easy-Peasy Fries

OMNOMNOM FRIES OMNOMNOM

Prep Time: 15-20 mins

Cook Time: 35-40 mins

Serves: 4

Ingredients

1-1/2 to 2 lbs red skin potatoes, washed

olive oil (or vegetable oil, for a more conventional taste)

salt

Make it Happen

1. Preheat your oven to 450F.

2. Slice the potatoes into strips about 1/2in thick. Cover in water and soak for 10 minutes.

3. Drain and dry the fries. Drizzle a small amount of olive oil over top of the fries and toss to coat. Make sure that all of the fries are coated with a thin layer of oil.

4. Lay the fries out on a non-stick baking sheet, one layer thick and place in the oven once it’s preheated.

5. Cook the fries for 35-40 min, to desired crispness, turning them every 10 mins.

6. After you remove the fries from the oven. grind or shake a small amount of salt on them.

Alt endings…

Rosemary & garlic: sprinkle about 1 tsp dried rosemary and 1-1/2 to 2 tsp garlic powder on the fries; toss to coat.

Garlic: peel and mince 3 cloves of garlic; briefly heat (2 min) in about 1-2 Tb olive oil. Pour over the fries and toss to coat.

Crock Pot Harvest Pork Tenderloin

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The crock pot really gets going in the fall in our house; once it starts to get chilly out, we often start throwing in the beef stroganoff or some other fairly hearty dish. Trouble is, it’s often really heavy, too. There are times when I just don’t want a crock pot meal that weighs me down. CSA week 1 brought us sweet potatoes, so I decided to make a crock pot that capitalizes on those. Since we got apples, too, adding those into the mix seemed like a logical next step. And let’s toss in the red onion we got, as well! The more the merrier!

This crock pot meal meets most of my typical requirements: easy to prepare, cooks well, and doesn’t break the bank. If your grocery store does BOGO on pork tenderloin (which ours does on a semi-regular basis), consider picking up a couple and then freezing one. It only takes a day or so to thaw out a tenderloin, and you can save money while you eat a tasty dish.

 

Crock Pot Harvest Pork Tenderloin

Welcome to Fall...

 

Prep Time: 10-15min

Cook Time: 6-8hrs on LOW (note: we let ours go for 11hrs and it was FINE)

Serves: 4-5

 

Ingredients

3 decent-sized sweet potatoes (about 1-1/3 lb), washed & chopped into ~1in pieces

2 small or medium macintosh apples, washed, cored & sliced

1 medium or large red onion, peeled & sliced

1-1/2 lb pork tenderloin

1/2 cup apple juice

2 Tb brown sugar

1 Tb cider vinegar

salt and pepper

 

Make it Happen

1. Coat the inside of a 5qt crock pot with non-stick spray.

2. Add the potatoes and onion to the crock pot. Place the pork on the bed of potatoes and onions.

3. Grind or sprinkle a small amount (each) of salt and pepper on top of the pork tenderloin. If using a grinder, a few grinds should do the trick.

4. Pour the apples on top of and around the pork tenderloin.

5. In a bowl, stir to combine the apple juice, brown sugar and cider vinegar. Once combined, pour over top of the items in the crock pot.

6. Cover and cook on LOW for 6-8hrs.

7. When done, remove the pork tenderloin from the crock pot and place on a cutting board to rest for 5-10 minutes.

8. Remove the potatoes, onions and apples and place in a serving bowl; remove the juices and put in a gravy boat or other easy serving vehicle. Slice the pork tenderloin into 1/2 – 3/4in slices, serve with the potato/onion/apple mixture, with sauce over top.

Grilled Scallops with Bruschetta

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Oh Bruschetta. Whoever initially thought up the idea of bruschetta was on a par, intelligence-wise, with the person who thought to put peanut butter and chocolate together. What can you put bruschetta on, you might ask? The answer is: YES. During a stint with Weight Watchers, I learned that bruschetta can be a fantastic topping for baked potatoes – it’s lower in both fat and calories than my usual sour cream topping. Bruschetta on eggs? Yes. Crostini (maybe with a little parmesan on top)? OH MY YES. It’s just a miraculous and incredibly easy thing to make.

For the first week of my Adventures in CSA, I thought that pairing some of the tomatoes (in bruschetta form) with fresh sustainable (!) sea scallops from the grocery store would do the trick. The answer is: most indubitably YES. This was a massive win, and though I didn’t do the grilling (DH handled that task rather nicely), I ran the kitchen and had the stove happily bubbling.

The full dinner that night: Grilled Scallops with Bruschetta, Garlic & Parmesan Couscous, and Glazed Carrots. (Full disclosure: the couscous was the Near East boxed variety…it has high acceptance rates with the kids, but I don’t think adding something boxed diminished the meal in any way.)

Dinner: grilled sea scallops with bruschetta, garlic & parmesan couscous, and glazed carrots

Scallop Dinner. Yummy Yummy.

Can you make this dish with bay scallops? Probably – although I wouldn’t do them on the grill. Bay scallops are small enough that I’d probably just pan fry them instead. Sea scallops, especially the wild ones that are sustainably fished, can be really nicely sized for the grill.

My instructions below are based on the idea that you’re doing these together – so it’s all about timing to get things done at the same time. If you want to make *just* the bruschetta, figure on about 10 min of prep time to cut everything, and then another 10 min of cooking time.

 

Serves: 2-3

Prep: 30 min (marinating the scallops); 10 min (chopping for the bruschetta)

Cook time: 8-10 min (scallops); 10 min (bruschetta)

 

Ingredients: Grilled Scallops

1 lb sea scallops

1/4 cup extra virgin olive oil

2 Tb lemon juice

 

Ingredients: Bruschetta

1 large slicing tomato, diced

2 medium or large shallots, minced

1-1/2 Tb extra virgin olive oil

2 tsp lemon juice

1 tsp dried parsley

1 tsp dried cilantro

salt and pepper, to taste

 

Make it Happen

1. Rinse the scallops and place in a mixing bowl; add the olive oil and lemon juice noted above for the scallops. Marinate for 30 mins.

2. When you start the grill, start getting the bruschetta in the pan. Start by heating up the olive oil for the bruschetta in a medium non-stick skillet over medium heat. Add the shallots, and stir to coat them with the oil. Continue to let the shallots go on their own for about 1-2 mins.

3. Add the tomatoes to the pan, stir well to combine. Sprinkle or grind salt and pepper onto the mixture and stir again, only adding a small amount. (I use sea salt and black pepper grinders, and I did just a couple grinds of each.)

4. Get the scallops on the grill. Total scallop cook time should probably be about 8-10 minutes, but definitely check them for doneness before removing them from the grill. You’ll need to turn them half-way through cooking, so figure on turning them around the 4th or 5th minute of cooking.

5. Continue to stir the tomato/shallot mixture, looking to see that the amount of moisture released by the tomatoes will first boil and then start to cook off. Add the lemon juice earmarked for the bruschetta, as well as the parsley and cilantro. Stir to combine.

6. Continue to cook until the scallops are done or until the majority of the excess moisture is gone from the pan. Remove from heat.

7. When the scallops come off the grill, top with bruschetta.

My result looked like this:

Grilled Scallops with Bruschetta

So tasty...

The sugar released by the shallots combined with the rich flavor of the CSA tomatoes to make this probably the sweetest bruschetta I’ve ever had. I have made variations on this before, where I added garlic with the shallots, and that adds a nice tang that’s totally worth doing – but we were out of garlic (the horror!!), so I made do. And this definitely worked.