Feeding My Boychick

This is not a food blog, because food blogs always have pictures and they are usually nice. It is, however, a blog about food, sometimes with crappy photos.

Sister site to Raising My Boychick.
Recent Tweets @RaisingBoychick
Posts tagged "eat what you grow"

Homemade eggnog with home grown eggs. You may weep bitter tears of envy now.

Recipe:

Three eggs, separated.

Whip egg whites with 1-2T sugar until peaks form.

In larger bowl, whip egg yolks with 1/8-1/4c sugar until very pale and viscous.

Add 1T rum (white, though spiced may be substituted), 1 pint half and half: stir.

Fold in egg whites thoroughly.

Serve with freshly grated nutmeg.

Serves 2 adults and 1-2 small children.

(Yes, it is raw. Yes, I give it to my kids. Yes, my life is better for saying yes to infinitesimal risk.)

EGGS!!!!!

Cubed a chuck roast, browned the chunks. Added cinnamon, cumin, ground black pepper. Chopped leek, a few parsnips, stick of celery. Lamb broth, mystery broth that turned out to be beef, bit of water. Sumac. An hour later, salt. Garnished with green onion.

Zucchini in December? Yup. I only last week pulled out the (long dead) summer plants, and found one, last, LARGE zuke. It was mature, almost more squash-like than what we think of as zucchini, but it was still good, sweet and tasty.

Served sauteed with mizuna (greens from the garden), then mixed with whole wheat penne, pepitas, feta, and a dash of golden basalmic vinegar.

Cucumber salmon boats. Salmon, carrots, cabbage, mayo, and pomegranate balsamic vinegar, in scooped out cucumber halves, topped with sunflower seeds.

Fried green tomatoes. Southern style, cooked in lard, with corn meal and way too much cayenne. Just wish I had some ranch to dip into.

(100% The Man’s doing. I’m just nomming.)

Vegetable chicken soup with rice. Used kale, zucchini, tomatoes, green onion, and basil from the garden, plus homemade bone broth, a few store veg, tons of dried spices, and the last of a rotisserie chicken. Decided at the last minute to toss in a bowl of leftover brown rice. This fed us for two+ days, and was basically scraps and pieces and stuff I had laying around, plus half an hour of chopping and sauteing. I didn’t know, growing up, that cooking from scratch could ever be easy; I do know that I am so damned lucky to be surrounded by so much abundance to scratch meals up from.

Possibly the best soup I’ve ever made. And thus, a recipe:

Sauté a ton of chopped onion (3, in this case) in a stick of butter (in my defense, I thought I was gonna double the recipe at this point — but really, when does extra butter need justification?).

Add minced garlic (~2 cloves, or a teaspoon-ish), and: a heavy tablespoon of curry powder, half a teaspoon ground coriander, a bit of red pepper, .5-1 teaspoon garam masala, and a dash of ginger.

When the spices are slightly toasted, add a roasted pumpkin or two (in this case, one sugar pumpkin from the garden, roasted, plus one can of “pumpkin” puree — which is really butternut squash, but whatever), and about five cups of broth (I used half lamb, half chicken, both homemade, because our freezer is overflowing with the stuff).

Bring to a boil, then simmer for long enough to sit down and zone out online for a bit (~10 minutes).

Turn off heat, have great quantities of phallic fun with an immersion blender.

Turn heat back on low, have oldest child add scant 1/3 cup brown sugar, two cups of milk, half a cup of cream, buncha salt, and whatever extra spice you feel it needs, over eldest child’s objections (or, if too spicy, extra cream).

Take half to a friend on a mush-only diet (doctor’s orders — though not, alas, from the Doctor). Serve rest with toasted pumpkin seeds, and chopped green onion if you have some leftover from breakfast.

Do not get in hour long power struggle with first born over whether he has to eat three bites. (When you win, notice how “victory” is bitter; add sugar.)

Welcome autumn.

(Adapted from simplyrecipes.com)

The now-famous curried ground nut stew over brown rice, with carrots, tomatoes, kale, and, yes, pumpkin, all from the garden.

I know there are a lot of reasons people might not feed the freezer — from not having one to feed or not being able to trust on the electricity staying on to not having the energy or the money to do the required extra cooking — but man, we would not eat if we didn’t do it on the regular. It took us a couple days from cooking to today finally getting it put away (and in the meantime, we ate this for two dinners, plus breakfast for me), but this one day of cooking may still be feeding us in a few months, on a day we just do not have the time or energy to make something new.

One of seven pie pumpkins from the garden. One vine, grown from seed. (This one went in the aforementioned curried ground nut stew.) I am simply astounded by nature sometimes.