Guess what we’ll be eating more of this week? You got it – soup! I’m thinking the leeks and broccoli from this week’s delivery will go great in a Cream of Broccoli soup.
I’ve been using carrots when making a carrot and lentil soup – a great dinner option that also tastes great served over brown rice if you have leftovers (easy peasy lunch idea!).
I’ve been wanting to have quesadillas for a while now – we used to have them all the time, but they haven’t been in our regular dinner rotation for a while. I think tonight’s dinner will be a kale and sweet potato quesadilla with avocado on the side.
I’m finally starting to enjoy this season’s apples – I’ve been packing one as an afternoon snack every day. I keep an apple slicer at my desk, which makes it easier to ensure I make time for a nutritious afternoon snack.
The last item this week was red onions – kinda boring but oh so good in just about anything!
I don’t know whether you’ve been missing my CSA delivery posts, but I have definitely been missing my deliveries – there was no delivery during the Thanksgiving holiday and I had cancelled the week before because of our trip to Canada. My delivery is an important part of my week, and I definitely felt the void!
This week’s delivery included some green bell peppers and baby broccoli (I’m surprised they still have them available!). There was also some curly kale, which isn’t my most favorite variety, but it still works for me. I also included a couple of new items – parsnips and pea shoots. Check out this link for some great nutrition facts about pea shoots. I haven’t quite decided how I’m going to use these two ingredients, but I’m not too worried!
I also ordered some grapes and refilled my stock of Massa Organics brown rice – if you haven’t checked out my post on how to cook perfect brown rice, I highly recommend it.
Remember that soup from the other night? I had it for lunch one day, but decided to use the rest for dinner tonight. I cooked 2 cups of brown rice using the recipe I posted last week. I then warmed up the soup in a non stick pan and allowed it to reduce a little further so it would thicken up. I then mixed in the rice gently into the soup and added some sun-dried tomatoes and broccoli rabe.
I keep a cast iron grill pan on the my stove all the time to quickly grill up veggies and tofu. We hardly ever use our barbecue anymore since I bought this pan because i find clean up to be so much easier. It helps that i have a 6 burner gas cooktop (72000 BTUs…insert Tim Allen grunt here). I grilled up the asparagus with a spray of oil from my Misto sprayer (a great find at Costco in a 2 pack).
I normally would have topped off the bowl with some crumbled feta, but that’s a no-no during my vegan experiment!
In my mind, there will never be a replacement for the fragrant aroma of good basmati rice (Tilda is my favourite, and is actually available on Amazon Prime), but for everyday meals, I’m committed to brown rice. Considering the fact that I rarely make Punjabi food, you can probably get a good idea of how often we’re eating basmati.
My favourite brown rice is from Massa Organics, a local farm in Northern California. It always cooks up perfectly, whether I use my trusty Cuisinart rice cooker or whether I use the fabulous recipe I’ll share below. I follow the farmer on Twitter as well. There is something so fantastic about being in touch with the person growing your food. I have met Greg at the farmers market as well, and it is always a pleasure. My CSA recently started offering this rice so it has made it a lot easier to make sure I never run out.
Massa Organics was featured in Saveur magazine a few years ago, and this has become my go-to recipe for brown rice. If you’re not a fan of brown rice, this method could convert you.
1 cup short, medium, or long-grain brown rice
Kosher salt, to taste
Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.