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rachelmanija Mar. 3rd, 2019 06:35 pm)
rachelmanija Mar. 3rd, 2019 06:35 pm)At today's farmers market, I bought so much stuff that I had to call it quits early as I could literally carry no more. I now have berries (rapidly diminishing, they are PERFECT), kale, Chinese broccoli with edible yellow flowers (broccoli rabe), mandarin oranges, goat cheese, apricot kefir, pickled daikon, tempeh (for snacking - it's Korean style and very tasty), six eggs (white, brown, and blue-green), golden beets, sweet potatoes, onions and garlic, green garlic (garlic sprouts), and salad greens (which got so squashed that I decided not to make a salad tonight).
At the market, I bought and drank a green coconut, ate half the meat, and took the rest home. Not at the market, I ate a mango pastry I'd brought back from Tucson and warmed in the microwave. It was delicious. So were the things I made for myself:
Blueberries and raspberries in a coconut half:
Broiled soy-garlic salmon (an old stand-by) on a bed of acini de pepe, with capers, pickled garlic, and kimchi. Elderflower cordial.
Salmon from freezer. Acini de pepe from pantry. Let me explain the acini de pepe. I had a box of it which I bought a while back on a whim. It's rice-sized pasta (pastina). I decided to use it up in lieu of rice, since it's been sitting in the cupboard for ages. I have never cooked the stuff before and thought it would make about two cups. It made something like eight cups. Or more. I now have a giant bowl of acini de pepe that I need to make use of.
I'm thinking "in lieu of rice" and... um... maybe a grain-based salad? Heat with butter and maple syrup for breakfast? I believe it's normally used in soup, but I don't feel like making soup. Will take non-soup ideas if you have any. Especially if they involve any of the ingredients I already have. I also have Chinese sweet sausage I want to use up - maybe I could make a sort of fried rice with it, and eat with stir-fried garlic greens and/or Chinese broccoli. It's perfectly nice, neutral pasta, just... there's a lot of it.
At the market, I bought and drank a green coconut, ate half the meat, and took the rest home. Not at the market, I ate a mango pastry I'd brought back from Tucson and warmed in the microwave. It was delicious. So were the things I made for myself:
Blueberries and raspberries in a coconut half:
Broiled soy-garlic salmon (an old stand-by) on a bed of acini de pepe, with capers, pickled garlic, and kimchi. Elderflower cordial.
Salmon from freezer. Acini de pepe from pantry. Let me explain the acini de pepe. I had a box of it which I bought a while back on a whim. It's rice-sized pasta (pastina). I decided to use it up in lieu of rice, since it's been sitting in the cupboard for ages. I have never cooked the stuff before and thought it would make about two cups. It made something like eight cups. Or more. I now have a giant bowl of acini de pepe that I need to make use of.
I'm thinking "in lieu of rice" and... um... maybe a grain-based salad? Heat with butter and maple syrup for breakfast? I believe it's normally used in soup, but I don't feel like making soup. Will take non-soup ideas if you have any. Especially if they involve any of the ingredients I already have. I also have Chinese sweet sausage I want to use up - maybe I could make a sort of fried rice with it, and eat with stir-fried garlic greens and/or Chinese broccoli. It's perfectly nice, neutral pasta, just... there's a lot of it.
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Three kinds of pickles? Ooh, please tell me the variations!
I also put radishes, finely chopped, into potato salad. I like the spicy kick.
Maybe the sliced radishes with butter would work for a pre=packed lunch sandwich? I wonder how many days it would hold.
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https://www.seriouseats.com/recipes/2017/03/danmuji-korean-pickled-daikon-radish-recipe.html
This one's main flavor is from turmeric, and ended up being my favorite.
https://pickledplum.com/pickled-daikon-japanese-recipe/
This one is mostly soy sauce and red pepper, but despite loving those flavors, I liked this one the least. It tasted more "raw" than the others, probably because it's the only one that wasn't boiled first.
https://www.thespruceeats.com/quick-radish-refrigerator-pickle-recipe-1327894
This one is dill and mustard seeds, and was also very good.
I also put radishes, finely chopped, into potato salad. I like the spicy kick
Excellent idea! I do love potato salad.
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Thank you for the recipes!