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.
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Posts tagged "spring"

Salad. Or, “Oh crap it’s dinner time and we have a fuck ton of romaine what the hell are we going to eat um thaw garbanzos and toast sunflower seeds and oh there are some snap peas too chop those up and leftover raspberry dressing and hey an eighth of a cucumber and shit we’re out of feta and chevre and fucking everything hey let’s toss the last of the seeds and peas and cheese on it and call it done mkay.”

…let’s stick with “salad”.

Sweet potato salmon cake sandwich on french bread, with romaine from the garden and garlic dill mayo.

I have a tendency to feel violent toward people who say cooking at home is so QUICK and EASY and EVERYONE should do it. There are ways to make it quicker and easier, of course, and some “luxury” touches may surprise you with their simplicity, but I buy french bread (The Man used to make sourdough, which is amazing but time intensive, but he hasn’t exactly been rolling in the free time recently either). And I buy mayo. Both are “quick” and “easy” — like making a sandwich is, right? — but *these things add up*. And sometimes I want to make marinara from scratch (and put a dozen jars in the freezer), but sometimes I just need to get food in my goddamn crabby mouth before I bite someone’s head off, and if you tell me I need to spend five minutes s-l-o-w-l-y drizzling oil into a “quick” and “easy” mayonaise emulsion (that only has an 80% success rate) before I can do that, well, wear a teeth-proof helmet.

But I do love mixing roasted chopped garlic and dill into plain mayo for a tasty sandwich topping. It’s quick. And easy.

The Man made the salmon cakes. I harvested the green for the salad (with toasted sunflowers and balsamic vinaigrette). Tasty, tasty teamwork.

Chickpeas with cottage cheese, nectarine, and mint. It’s… not bad? I kinda wish I’d used dried mint rather than fresh from the Base Camp (or had my chef knife clean and been able to dice it properly), and if I’d had time I woulda grabbed some beet greens and sauteed them, but it’s edible. Meh. Now I know.

The food that started this whole Tumblr mess: spinach cottage cheese pancakes. They are ridiculously tasty, and satisfy my culturally inculcated desire for pancakes on a weekend while fulfilling my body’s need for protein, not sweet, in the morning. I adapted a silver dollar recipe from my copy of Joy (of Cooking) that called for sour cream (also quite good) — I started making a batch and realized I that what I thought was sour cream was, in fact, cottage cheese, and thought “what the hay.” And then one day I had some slightly wilted spinach from the garden, still good to cook with but not for salad, and again thought “what the hay”. Turns out neither serendipitous event was a fluke.

If you want a recipe (US measurements, because.):

Mix in a medium bowl:

1/2 cup flour (I’ve been using white, but wheat or a gluten free mix would probably work)
1 - 1 1/2 tablespoon sugar (I use a turbinado-type, but nearly anything could work, or you could skip)
1/2 teaspoon baking soda
1/2 teaspoon salt
Black pepper, a few grinds/shakes
Other spice — I love it with a bit of nutmeg, but then I love *everything* with a bit of nutmeg

In a separate bowl, blend about a cup of cottage cheese (I dunno if this would work with highly processed cottage cheese, but it’s worth a try if that’s what you have), two eggs, and maybe a splash of milk or cream. If you want to use a liquid swearener, add it here. Then stir in 1/2 - 1 bunch finely chopped fresh spinach (up to about 2 cups loosely packed after dicing), and add the liquid to the dry ingredients.

Use about four times as much butter as you think you’d need in the pan for the first batch, or the cheese will STICK, and keep adding more before each batch. The butter should sizzle and bubble when you put it in, but not instantly brown.

Cook until the cakes bubble and the holes stay open in the middle, then flip until, I dunno, they’re done. Don’t crowd the pan, because they’re a pain in the ass to flip, especially if you didn’t add enough butter.

Eat. Try to save some for other members of your household, if applicable. I’ve never had leftovers, but they probably reheat ok — if you try it, let me know. If you feel like they NEED a topping, I’d go with sour cream, or some sort of savory chutney — again, I’ve never bothered.

And of course, now that I’ve written this out, I’ll say that some of my favorite meals — including this — happen because I look in the fridge or pantry and think “shit, that’s about to go off, how can I use it?” I’d rather you take from this an encouragement to experiment rather than a Proper Recipe.

Though they are damn grubbin’.

Honey lime glazed salmon, quinoa salad with walnuts and nectarine (and mint from the “herb garden” aka Rapidly Expanding Mint Base Camp where some foolish former resident planted mint IN THE GROUND and it is now our duty to eat as much of it as possible to protect EVERYTHING ELSE), sauteed greens (lacinato kale plus beet and radish greens from the veg garden) with carrots and onion and blackberry balsamic vinegar (yes that’s one of my favorite ingredients, yes you’ll see it a lot until I run out, and yes I will then cryyyyyyy). Hibiscus orange sun tea to drink. It’s basically the ultimate hipster meal, and having realized that, I may need to commit ritual suicide. (Note: I will not do this.)

And now, having mentioned quinoa, I am obligated to leave you this thoroughly depressing, thoroughly angering, thoroughly necessary link about the damage done in Bolivia by capitalism’s insatiable hunger for betternewermore sources of food profit, regardless of whom it may starve: http://zeroatthebone.wordpress.com/2012/04/10/growing-inequality-and-quinoa-in-bolivia/

Second breakfastses, again leftovers (I like cooking, but I also like having a life, so I nearly always cook enough to save some, either to freeze, have again as a family, or as a single person’s quick meal — very often my breakfast).

This is one we’ve been having a lot lately: some combination of sweet potatoes, beets, radishes, carrots, parsnips, leek, and garbanzo beans (no peeling of any of the root veg, just rinse and chop), drizzled with olive oil, dusted with garam masala and a bit of salt, roast for 1-1.5 hours and serve with yogurt or, today, sour cream.

A note about sour cream: this is one of the many, many foods I “hated” growing up. Turns out it’s partly that I dislike sour cream with fillers; now I get a cultured three-ingredient sour cream that’s very nearly a solid until stirred and nearly a liquid afterward. It’s weird, but so damn yummy.

Tonight’s dinner pre-mixing. “Rainbow noodles” (by Boychick request) with asparagus pesto, basil sauteed chicken, and toasted sunflower seeds. Actually quite tasty, as long as one doesn’t look at it while eating.

Tonight’s dinner: Pasta Pesto a la Vomit.

I am eating take two of this right now. Can of salmon, finely shredded carrot, feta, sunflower seeds, mixed with a blackberry balsamic vinaigrette leftover from last night’s salad (olive oil, balsamic, honey, tarragon, onion and garlic power, pinch of mustard), served with avocado and romaine lettuce in an olive oil tortilla wrap from Trader Joe’s. This was the result of having romaine from the garden I didn’t want to go bad. We had the wraps and seeds in the freezer and always have canned salmon and often the feta around as quick protein, and carrots as, um, carrots, plus the leftover salad dressing and avocado because NOM, and Bob’s your slightly creepy drunken uncle.

I am eating take two of this right now. Can of salmon, finely shredded carrot, feta, sunflower seeds, mixed with a blackberry balsamic vinaigrette leftover from last night’s salad (olive oil, balsamic, honey, tarragon, onion and garlic power, pinch of mustard), served with avocado and romaine lettuce in an olive oil tortilla wrap from Trader Joe’s. This was the result of having romaine from the garden I didn’t want to go bad. We had the wraps and seeds in the freezer and always have canned salmon and often the feta around as quick protein, and carrots as, um, carrots, plus the leftover salad dressing and avocado because NOM, and Bob’s your slightly creepy drunken uncle.