As I mentioned last week we have been planning ahead with our CSA share. This week the most unique ingredient we received were garlic scapes which are the upper part of the garlic plant. I was going to make some sort of quiche with them when we decided they would make a great pesto.
They are a very interesting looking plant, they are almost like curly green onions.
Continue reading Garlic Scape Pesto
Whenever I think of chocolate cake I always remember Bill Cosby’s chocolate cake act where he feeds the kids cake for breakfast. My dad always does a good impression, it is something he would have let us get away with as children. While looking for easy semi healthy desert ideas I came across a chocolate cake recipe from King Arthur Flour. It is so easy you only need one bowl and a whisk (along with a few measuring cups and spoons).
1 1/2 cups All-Purpose Flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder (I omit this using coffee as the liquid, see below)
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
1/3 cup vegetable oil
1 cup of water, milk, or coffee (I think the coffee makes it the best)
1. Preheat your oven to 350°.
Continue reading Chocolate Cake, it’s Nutritious!
This week we received our first share from our CSA Who Cooks for you Farm. We have been looking forward to the start for a few months now. This is the first year we have participated in a CSA and are already thankful we did. This week we received a nice variety of leafy greens and root vegetables.
Continue reading Planning Ahead with a CSA Share
Quinoa is such a versatile ingredient, we often have it as a side dish or use it in veggie burgers. This weekend when we were preparing our weekly shopping list I decided to do a spin off of stuffed peppers, replacing the meat with quinoa and beans. It was very tasty and easy to make.
2-4 bell peppers
1/2 cup quinoa, prepared per package instructions
1/2 tbsp olive oil
1 cup onion, chopped
1/2 cup carrot, chopped
1 cup frozen spinach (defrosted)
1 can black beans
1 tsp cumin
1 tsp chili powder
1 tsp paprika (we like smoked paprika)
1/8 tsp red pepper flakes
1/3 cup broth or water
salt and pepper to taste
1/2 cup cheese
1. Heat oven to 350 degrees. Wash bell peppers, remove the top and seeds.
2. Heat oil in a medium skillet, add onions and carrots. Sauté for 3 minutes or until onions and carrots are tender. Continue reading Quinoa Stuffed Peppers